KR101675832B1 - Freshwater fish soup containing dioscorea japonica thunb, and manufacturing method therof - Google Patents

Abstract

More particularly, the present invention relates to a method for preparing a gomtang which is prepared by adding starch-free powdered yam to a freshwater fish and preparing glutinous rice, brown rice glutinous rice, And then added with an appropriate amount of cereal such as barley and then added to the mixture to prepare a freshwater fish gomtang through a roughing step, a first mashing step and a second mashing step to remove the pungent taste of freshwater fish and include the effective content of yam and cereals The present invention relates to a freshwater fish gomtang which has an effect of enhancing taste and flavor and a method for producing the same.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fish meal of a freshwater fish, to which yams are added,

More particularly, the present invention relates to a method for preparing a gomtang which is prepared by adding starch-free powdered yam to a freshwater fish and preparing glutinous rice, brown rice glutinous rice, And then added with an appropriate amount of cereal such as barley and then added to the mixture to prepare a freshwater fish gomtang through a roughing step, a first mashing step and a second mashing step to remove the pungent taste of freshwater fish and include the effective content of yam and cereals The present invention relates to a freshwater fish gomtang which has an effect of enhancing taste and flavor and a method for producing the same.

Freshwater fish refers to fish inhabiting reservoirs or rivers, and the kinds of freshwater fish such as crucian carp, carp, snare, eel or zara are indescribable. Unlike fish that live in the sea, many kinds of freshwater fish are known as soft, high protein and low calorie foods. However, freshwater fishes have a strong pungent flavor, so they are cooked with boiled or boiled fish with added seasonings. In addition, the carp of freshwater fish does not contain various kinds of materials, but is simply used for long time in the water to drink and is often used as a health food for pregnant women or mothers. Eel is used as a stamina method by baking with various sauces , And snack food is a food that enhances the energy of the mother. Therefore, in order to easily ingest a freshwater fish in everyday life, a method of manufacturing a processed food such as an extract is being developed.

Korean Patent Laid-Open Publication No. 10-1995-0007705 relates to an extract using a carp as a main ingredient and a method for producing the same, wherein a concentrate obtained by concentrating carp, ginger, ginger, and soybean with water is decomposed and removed Through a series of manufacturing processes that take only pure extracts, we make packaged extracts with liquid carp as a main ingredient and make them into industrial products and ready-to-eat foods. By using high quality carbohydrates as a nutritive food rich in pharmacological effects and nutrients ≪ RTI ID = 0.0 > a < / RTI >

In addition, Korean Patent No. 10-0479185 relates to a method of preparing a gomguk soup which is prepared by boiling jara and freshwater fish to make greasy soup with refrigerated storage, Prepare chicken broth by boiling bones for a certain time, mix chicken soup and bean soup at the same ratio, add boiled bean juice, raw soybean flour and glutinous rice powder, cook for a certain time, boil for a certain time, boil for a certain time, It is made up of juice and salt, boiled for a certain period of time, then boiled for a certain period of time, and then putting out the fire in a bowl. The main ingredient of Yongbong is Yongbang, Discloses a method for producing a Yongbongmogang which has nutritional-rich effects.

Korean Patent No. 10-0998659 relates to a fish-eye base and a method for producing the same, which comprises 65 to 85 parts by weight of crude protein, 5 to 15 parts by weight of crude protein, 5 to 10 parts by weight of crude fat, The present invention provides a fish coring base containing a fish frame extract and a method of producing the fish coring base and a method for producing the fish coring base. And has an excellent property of inhibiting angiotensin converting enzyme (ACE).

However, the above-described methods for producing freshwater fish processed food include the case of using freshwater fish as an auxiliary food material rather than the freshwater fish itself, mixing various kinds of raw materials and freshwater fish, boiling them at a constant temperature for a predetermined time, It is not possible to feel the fresh taste of the freshwater fish itself properly, and there is a fear that the fishy taste of the freshwater fish can not be reliably removed. In addition, there has not yet been developed a fresh-water fish gomtang which has added starch-free powdered yam, and added an appropriate amount of cereal such as glutinous rice, brown rice glutinous rice, and barley rice to enhance taste and flavor.

Korean Patent Laid-Open Publication No. 10-1995-0007705 (published April 15, 1995). Korean Registered Patent No. 10-0479185 (Registered, Mar. 17, 2005) Korean Registered Patent No. 10-0998659 (registered, November 30, 2010)

The present invention has been made to solve the above-mentioned problems and provide a necessary technique,

The present invention relates to a process for preparing a gomtang using freshwater fish, comprising the step of adding starch-free powdered yam and preparing an appropriate amount of grains such as glutinous rice, brown rice glutinous rice and barley rice, And a method of manufacturing the same. The present invention also provides a method for manufacturing a freshwater fish gomtang, which has an effect of enhancing taste and flavor.

The present invention relates to a method for preparing a freshwater fish gomtang which has been added with yam through a ripening stage, a first mashing stage and a second mashing stage to thereby reliably remove the malodorous taste of freshwater fishes and improve the original taste of freshwater fishes, And a method for producing the same.

In order to achieve the above object, according to one embodiment of the present invention,

The present invention relates to a freshwater fish pretreatment step of preliminarily removing freshwater guts and gills from the interior thereof, Preparing a surface of the freshwater fish pretreated in the pretreatment step; Mixing a germicide material mixed with a germicide material by adding yam, so-called soybean, cereal, garlic, ginger, salt, sake, and water to freshwater fish which have only been cooked in the above-mentioned roughing step; A first mashing step of preparing a first mashing product by boiling the mashing material mixed in the mashing material mixing step with high heat; A second boiling step in which the first boiled water is boiled in the first boiling water to produce a second boiled water; And a filtration step of filtering solid contents of the freshwater fish by filtering the second tastes produced in the second tasting stage.

In the present invention, sesame oil may be added to the pretreated freshwater fish and the surface of freshwater fish may be cooked for 3 to 5 minutes.

In the present invention, in the mixing step of the germant material, 3 to 6 parts by weight of yam, 11 to 16 parts by weight of soybean, 11 to 16 parts by weight of cereal, 11 to 16 parts by weight of garlic, 11 to 18 parts by weight of water, 0.8 to 1.8 parts by weight of salt, 6 to 10 parts by weight of alcohol and 280 to 400 parts by weight of water.

In the present invention, the yams in the germant material mixing step may be characterized by being in the form of powder in which starch has been removed.

In the present invention, the grains in the germicide material mixing step may be one or more selected from the group consisting of glutinous rice, brown rice glutinous rice, and barley rice.

In the present invention, the grains in the germant material mixing step may be composed of 40 to 60% by weight of glutinous rice, 15 to 35% by weight of brown rice, and 15 to 35% by weight of barley rice.

According to the present invention, the secondary boiling step may be characterized by boiling and boiling until a volume of 20% or less of the initial moisture volume for 2 to 3 hours at a medium boiling point of 80 to 95 ° C.

Another embodiment of the present invention can provide a freshwater fish germ with yam added thereto, which is produced by the above method.

The freshwater fish gomtang prepared according to one embodiment of the present invention is prepared in the form of a gomtang so that the freshwater fish and yam which are beneficial for health can be easily ingested in daily life and thus it is easy to ingest freshwater fishes and yams There are advantages.

In addition, the fresh-water fish gomtang of the present invention is prepared by adding starch-removed yam as a raw material in the process of preparing gomtang using freshwater fish and mixing the appropriate amount of grains such as glutinous rice, brown rice glutinous rice and barley rice Yam and cereals are included in the preparation, thereby enhancing the taste and flavor.

In addition, the present invention provides a method of preparing a freshwater fish gomtang which has been added with yam through a ripening step, a first mashing step and a second mashing step to thereby reliably remove the malodorous fish flavor and enhance the original taste of freshwater fish, And yams with high flavor are added.

FIG. 1 is a flowchart illustrating a method of manufacturing a freshwater fish germ with yam added according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.

Throughout the description of the present invention, when a component is referred to as " comprising ", it means that it can include other components as well, without excluding other components unless specifically stated otherwise.

In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, it is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.

The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.

The present invention relates to a freshwater fish gommang with yam added thereto and a method for producing the same, and a method for preparing a freshwater fish gommot added with yam according to the present invention comprises a step of pretreatment of freshwater fish, Preparing a surface of the freshwater fish pretreated in the pretreatment step; Mixing a germicide material mixed with a germicide material by adding yam, so-called soybean, cereal, garlic, ginger, salt, sake, and water to freshwater fish which have only been cooked in the above-mentioned roughing step; A first mashing step of preparing a first mashing product by boiling the mashing material mixed in the mashing material mixing step with high heat; A second boiling step in which the first boiled water is boiled in the first boiling water to produce a second boiled water; And a filtration step of filtering the second tastes produced in the second tasting stage to remove solids from freshwater fish.

Hereinafter, a method for producing a freshwater fish gom tang (hereinafter referred to as a freshwater gom gom tang) to which yam is added according to an embodiment of the present invention will be described in detail. The freshwater fish gum added with yam according to an embodiment of the present invention can be understood more clearly by the following production method.

FIG. 1 is a flowchart illustrating a method of manufacturing a freshwater fish germ with yam added according to an embodiment of the present invention.

First, a pretreatment step of a freshwater fish can be performed (S ₁₀₀ ).

It is possible to carry out the preliminary treatment step of freshwater fishes by pretreatment by removing the internal ginseng and gill of freshwater fishes.

Although not limited thereto, the freshwater fish may be at least one of crucian carp, carp, snare, eel, and zebra.

Freshwater fish are cleaned by flowing water and prepared by pretreatment by removing the gills and gills without removing the scales separately. In the process of manufacturing freshwater fish gomtang, when the internal ginseng or gill of freshwater fish is not completely removed and is included in the freshwater fish gomtang, bitterness unique to the gut or gill is strongly felt, It is preferable to remove the internal ginseng and gill of freshwater fish and perform pretreatment because there is a possibility that the color of the final product becomes turbid during manufacture and the preference and preference of the consumer may be reduced.

Next, the roughing step may be performed (S ₂₀₀ ).

It is possible to perform a roughing step of preparing only the surface of the freshwater fish pretreated in the pre-treatment step.

According to an embodiment of the present invention, sesame oil is injected into the pretreated freshwater fish and the surface of the freshwater fish is cooked for 3 to 5 minutes in the medium beating.

It is a process to remove the pungent taste of freshwater fish, and the smell of sesame oil is added by adding the sesame oil to the pretreated freshwater fish to cook only the surface of freshwater fish, and sesame oil is absorbed on the surface of freshwater fish and coated Since it plays a role, it has a great effect on removing the pungent taste of freshwater fish, and it has the effect of adding flavor and flavor of sesame oil to the pungent taste when manufacturing freshwater fish gurm. When the surface of freshwater fish is cooked in less than 3 minutes in the middle fire by adding sesame oil to the pretreated freshwater fish, the surface of the freshwater fish is not sufficiently cooked and the sesame oil is not absorbed by the freshwater fish, When the surface of freshwater fish is cooked for more than 5 minutes in medium fire, the freshwater fish can be hardened and hardened. Therefore, when the freshwater fish gomtang is manufactured, the effective ingredient of freshwater fish dissolves into the liquid. It may take time, and there is a fear that the produced fresh water fish germ tastes not a deep flavor. In addition, it is preferable to carry out a roughing step in which only the surface of freshwater fish is cooked at a medium temperature of 80 to 95 ° C. If only the surface of freshwater fish is cooked at a temperature of 96 ° C or higher, the freshwater fish is overcooked within a short time, It is not preferable because there is a possibility of fatigue of the skin. Therefore, it is most preferable that sesame oil is added to the pretreated freshwater fish and only the surface of the freshwater fish is cooked for 3 to 5 minutes in the medium boiling.

Next, a germicide material mixing step may be performed (S ₃₀₀ ).

The mixing step of mixing the gomman material with yam, soybean, soybean, grains, garlic, ginger, salt, liquor and water may be performed on the freshwater fish which have been cooked only in the above-mentioned roughing step.

According to one embodiment of the present invention, in the mixing step of the germant material, 3 to 6 parts by weight of yam, 11 to 16 parts by weight of soybean, 11 to 16 parts by weight of cereal, 11 to 16 parts by weight of garlic, 7 to 11 parts by weight of ginger, 0.8 to 1.8 parts by weight of salt, 6 to 10 parts by weight of alcohol and 280 to 400 parts by weight of water.

Yams are well known for low calorie and low fat foods. Based on 100g of yams, 0.77mg of niacin, 60.50mg of sodium, 2.09g of protein, 34.54g of carbohydrate, 0.13mg of vitamin B1, 0.04mg of vitamin B2, 0.09mg of vitamin B6, Nutrients such as 6.60 mg, vitamin E 0.77 mg, dietary fiber 2.64 g, zinc 5.72 mg, folic acid 14.63 g, phosphorus 15.40 mg, lipid 0.44 g, iron 2.86 mg, potassium 1958.00 mg, calcium 16.50 mg and ash 1.43 g And is well known as a health food.

The freshwater fish gomtang of the present invention is advantageous in that it is easy to ingest freshwater fishes and yams by preparing it in the form of gomtang by adding yam to freshwater fishes and has the advantage of containing the effective ingredient of yam in the freshwater fish gomtang, There is an effect to be promoted.

According to one embodiment of the present invention, the yams in the germant material mixing step may be characterized by being in the form of powder in which starch has been removed. Yams are preferably freeze-dried to remove starch and crushed into powder. If yams that have not been stripped of starch are added during the manufacture of freshwater fish gomtang, then the later-produced freshwater gomtang becomes stiff and tasteless. There is a possibility that the preference and preference of the consumer may be reduced because the ingestion is not easy and there is a possibility that the effective ingredient of yam is destroyed in the cooking process. Therefore, it is preferable to use the yam which is in the form of powder in the starch- .

When 100 parts by weight of freshwater fish is mixed with 3 to 6 parts by weight of yams, when added at less than 3 parts by weight, the content of yams added to freshwater fish gomtang is so low that yam is added There is a concern that you may not feel the taste and flavor of yam. In addition, when yams are added in an amount exceeding 6 parts by weight, yams may be added in an excessively excessive amount, resulting in a taste of the prepared freshwater fish gom tangy, and the gom tang itself may become too thick.

Soybeans are rich in protein and fatty acids compared to other soybeans. On the basis of 100 g of soybean, 2.20 mg of niacin, 5.00 mg of sodium, 34.40 g of protein, 28.40 g of saccharides, 0.45 mg of vitamin B1, 0.24 mg of vitamin B2, Nutritional components such as vitamin C, vitamin E, vitamin E, vitamin E, vitamin E, vitamin C, And is well known as a health food.

In the present invention, soybeans are added in the process of manufacturing freshwater fish gomu after soybeans are boiled. If soybeans are not used, the soybean itself does not easily mature during the course of being cooked together with other ingredients, It may not be included in the fish gomtang, and the effect of addition of the soybean may be lowered. Therefore, it is preferable that the soybean added during the production of freshwater fish gomtang is used after being sufficiently boiled for 2 to 14 hours.

It is preferable that the soybeans are mixed at a ratio of 11 to 16 parts by weight with respect to 100 parts by weight of freshwater fish. When the soybean is added in an amount of less than 11 parts by weight, the content of the soybeans added to the freshwater fish gomtang is too small Adding soybeans may not be meaningful, and there is concern that you may not feel the light and sweet taste and flavor of soybeans. In addition, when boiled soybean is added and mixed in an amount exceeding 16 parts by weight, called soybean is added too much, so that the taste and flavor of soybean may be emphasized.

According to one embodiment of the present invention, the grains in the germicide mixing step are selected from the group consisting of glutinous rice, brown rice glutinous rice and barley rice. And may be characterized by at least one selected.

According to one embodiment of the present invention, the grains in the germant material mixing step may be mixed with 40 to 60% by weight of glutinous rice, 15 to 35% by weight of brown rice, and 15 to 35% by weight of barley rice. When the mixture of the brown rice and the barley is mixed at a ratio exceeding 35% by weight with respect to the total cereal mixture composition ratio, even though the savory taste is increased, the color of the produced freshwater fish gom tends to darken and the consumer's preference and preference are reduced Problems may arise. In addition, the glutinous rice is an effective food material to make the color of the freshwater fish gomtang be effective, and when the glutinous rice is blended at a ratio of less than 40% by weight, the color of the produced freshwater gomtang becomes dark and the consumer's preference and preference are reduced Lt; / RTI > Therefore, it is most preferable that the grains in the germicide material mixing step are composed of 40 to 60 wt% of glutinous rice, 15 to 35 wt% of brown rice glutinous rice, and 15 to 35 wt% of barley rice.

When 100 parts by weight of freshwater fish is mixed with 11 to 16 parts by weight of cereal, the content of cereal added to freshwater fish gomtang is too small to add cereal And there is a problem that the salty taste and flavor of the cereal are not added and the pungent taste of the freshwater fish is not removed. In addition, when cereal is added in an amount exceeding 16 parts by weight, the grain is excessively added, so that the taste and flavor of the grain in the freshwater fish germ is too much emphasized, which may reduce the original taste of fresh fish gomtang .

Garlic and ginger are added to remove the salty taste of freshwater fish. Garlic is mixed at a ratio of 11 to 16 parts by weight to 100 parts by weight of freshwater fish, and ginger is mixed at a ratio of 11 to 16 parts by weight Do. When garlic and ginger are added in an amount of less than 11 parts by weight per 100 parts by weight of freshwater fish, the content of garlic and ginger added is small so that the flavor of garlic and ginger may not be included in freshwater fish germ, There is a possibility that it is not meaningful to add it because it does not have a great influence on the removal of the fishy taste of the fish. In addition, when garlic and ginger are added and mixed in an amount exceeding 16 parts by weight with respect to 100 parts by weight of freshwater fish, it is feared that garlic and ginger are added too strongly to reduce the light taste of freshwater fish gom It is not preferable.

It is preferable that the salt is mixed in a ratio of 0.8 to 1.8 parts by weight with respect to 100 parts by weight of freshwater fish. When the salt is added in an amount of less than 0.8 part by weight, the saltiness may be insufficient, Therefore, there is a possibility that the ingestion of freshwater fish gomtang may not be easy, and when the salt is added in an amount exceeding 1.8 parts by weight, the salty taste is excessively emphasized, which may reduce the light taste of freshwater fish gomtang.

The reason for the addition of sake such as sake in preparation of freshwater fish gomtang is to remove the pungent taste of freshwater fishes, and it is preferable to mix 6 to 10 parts by weight with respect to 100 parts by weight of freshwater fish. In case that less than 6 parts by weight of alcohol is added to 100 parts by weight of freshwater fish, it is not meaningful to add alcohol in the production process of freshwater fish gomt because the amount of added alcohol is so small that it does not remove the bad taste of freshwater fish When the alcohol is added and mixed in an amount exceeding 10 parts by weight, there is a possibility that the flavor of the alcohol is too much emphasized.

Water is preferably mixed in a ratio of 280 to 400 parts by weight with respect to 100 parts by weight of freshwater fish. When water is added in an amount of less than 280 parts by weight, the water content of gomang itself is too low after the preparation of freshwater fish gomtang It is not easy to ingest because it becomes stiff. In addition, when water is added in an amount exceeding 400 parts by weight and mixed, the freshwater fish gomul itself becomes too thin to reduce the taste and flavor, and the time for boiling in the second- And there is a possibility that the effective ingredients of freshwater fishes and various kinds of added food materials are destroyed.

Therefore, in the germant material mixing step, 3 to 6 parts by weight of yam, 11 to 16 parts by weight of soybeans, 11 to 16 parts by weight of cereals, 11 to 16 parts by weight of garlic, 7 to 11 parts by weight of ginger, 0.8 to 1.8 parts by weight of salt, 6 to 10 parts by weight of alcohol and 280 to 400 parts by weight of water.

Next, the first mashing step can be performed (S ₄₀₀ ).

In the mixing step of the germicide material, the first germicide step may be performed in which the gomtang material is boiled in a high-boiling water to prepare a first-treament product.

The freshwater fish gomtang of the present invention is characterized in that it is manufactured through a first mashing step in a high boil and then a second mashing step in a medium boil. The first mashing step and the second mashing step are sequentially performed By producing freshwater fish gomtang, it is possible to reliably remove the bad taste of freshwater fish.

In the first mashing step, it is preferable to boil the gomman material mixed in the gommang material mixing step by boiling in a high temperature of 96 ° C or higher until the steam is generated. Since it is possible to quickly cook the freshwater fish by boiling quickly from the high boiling water, It has the effect of reducing the salty taste of the freshwater fish gomtang by preventing the taste from reaching the freshwater fish gomtang, and it has the advantage that the flavor of various food materials can be maintained.

Next, the second steaming step can be performed (S ₅₀₀ ).

In the first mashing step, the second mashing step may be performed in which the first matured foodstuff is boiled in a medium boiling water to prepare a second mulled product.

In the first mashing step, the mash is cooked in a high-speed boiling manner to remove the pungent taste of the first mashing water and then cooked slowly in a medium boiling water bath to prepare a freshwater fish gomtang to remove the pungent taste of freshwater fish, The fresh taste and the active ingredient can be included in the freshwater fish gomtang and the effectiveness of the various kinds of food ingredients can be included in the freshwater fish gomtang.

According to an embodiment of the present invention, in the secondary steaming step, boiling and boiling may be performed until a volume of 20% or less of the initial moisture volume for 2 to 3 hours at a medium temperature of 80 to 95 ° C.

In the second mashing stage, when boiled to boiling for less than 2 hours at a medium temperature of 80 to 95 캜, the effective ingredient of freshwater fish and yam and the effective ingredients of various additional ingredients do not reach enough due to short cooking time. There is a possibility that the effective ingredients of various food ingredients may not be included in a large amount. When boiling for more than 3 hours at medium temperature of 80 to 95 캜, the boiling time becomes longer and the economical efficiency is lowered. It may become unreliable to eat, which may reduce the preference and preference of the consumer. It is also desirable to boil and boil until the volume of the first moisture volume is less than 20% of the initial moisture volume for 2 to 3 hours at a medium boiling point of 80 to 95 캜 in the second boiling stage, And the boiled and boiled mixed gomgang until the volume becomes less than 20% of the initial moisture volume, the fresh taste of freshwater fish is emphasized and the added flavor of yam and cereal taste is excellent.

Next, a filtration step may be performed ( _S600 ).

The secondary tasting product produced in the secondary steaming stage may be filtered to remove the solid matter of the freshwater fish.

The filtrate was prepared to prepare a freshwater fish gomtang which is soluble in the throat and easy to ingest by removing the solids of the fresh water such as the mackerel, bones and scales contained in the second mash product manufactured through the first mashing stage and the second mashing stage And finally produce a freshwater fish gomtang.

[ Example ]

A freshwater fish gummy with yam added according to an embodiment of the present invention is prepared.

One. Preliminary stage of freshwater fish

The inside of the carp and the gill are removed, and about 2.4 kg of the pretreated carp is prepared.

2. Roughing phase

A small amount of sesame oil is added to about 2.4 kg of pretreated carp, and only the surface of the carp pretreated for about 4 minutes at a medium temperature of 80 to 95 ° C is cooked.

3. Mixing step

About 300 grams of starch-removed yam, 300 grams of soybeans, 350 grams of glutinous rice, 150 grams of glutinous rice, 75 grams of brown rice, 75 grams of barley, 300 grams of garlic, 200 grams of ginger, 180 grams of salt, Kg to add the gomman material.

4. First mature stage

The germicide material mixed in the germiculate material mixing step is boiled at a temperature of 96 ° C or higher in a high-boiling state until steam is generated to prepare a first-tasting food.

5. Second mature stage

In the primary steaming step, the first boiled water is boiled in a medium boiling water at 80 to 95 캜 for about 2 hours and 30 minutes until the volume of the first water volume becomes 20% or less of the initial moisture volume to prepare a second boiled water.

6. Filtration step

The solids of freshwater fish such as mackerel, bone, scales and the like contained in the secondary boiled water produced in the secondary boiling step are removed to finally produce a freshwater fish gommang.

[ Comparative Example  One]

The present invention relates to a method for preparing a freshwater fish gomtang, to which yam is added according to an embodiment of the present invention, without adding a powdery yam that has been starch-removed in the gomul material mixing step, do.

[ Comparative Example  2]

According to one embodiment of the present invention, a freshwater fish gomtang is prepared, and a freshwater fish gomtang is prepared without adding yam at all in the gomtang material mixing step.

[ Comparative Example  3]

According to one embodiment of the present invention, a freshwater fish gommang with yam is added, and a freshwater fish gommang is prepared by omitting the preliminary boiling step.

[ Comparative Example  4]

According to one embodiment of the present invention, a freshwater fish gomtang is prepared by adding 300 g of glutinous rice without using glutinous rice and barley rice in the gomtang material mixing step.

[ Comparative Example  5]

The method of manufacturing a freshwater fish gommer with yam according to an embodiment of the present invention is characterized in that the gomman material mixed in the gomman material mixing step is heated at 80 to 95 DEG C And then boiled until the volume becomes less than 20% of the initial moisture volume in a medium boiling water.

[Sensory Test]

The sensory test for the above Examples and Comparative Examples is carried out.

The fresh-water fish gum added with yam according to one embodiment of the present invention produced according to the above-described embodiment, the fresh-water fish gum of Comparative Example 1 prepared by adding unprocessed yam, and yam The freshwater fish gomtang of Comparative Example 2 prepared in Comparative Example 3, the freshwater fish gomtang of Comparative Example 3 prepared by omitting the roughing step, the freshwater fish gomt of Comparative Example 4 prepared by adding only glutinous rice among the grains, The sensory test of the freshwater fish gomtang of Comparative Example 5 was conducted.

The sensory evaluation was carried out by randomly selecting 100 adult male and female panelists aged 20 to 60 years old. The fresh-water fish gomtang prepared in Examples, Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4 and Comparative Example 5 Taste, texture, flavor, color and flavor were evaluated using a 10-point evaluation method, and the results are shown in Table 1 below.

flavor Texture incense color zest Comprehensive likelihood Example 9.8 9.7 9.8 9.6 9.9 9.8 Comparative Example 1 7.0 5.9 8.9 8.1 6.8 7.3 Comparative Example 2 3.2 8.2 6.5 7.8 2.9 5.7 Comparative Example 3 2.8 6.2 3.1 8.3 2.8 4.6 Comparative Example 4 5.8 8.5 6.0 9.5 5.9 7.1 Comparative Example 5 3.0 6.5 3.2 7.9 3.0 4.7

* Sensory test value (10: very good, 0: very bad)

Table 1 shows the average values of the sensory tests of 100 male and female panelists aged 20 to 60 years old. Table 1 shows the results of the sensory evaluation of 100 male and female panelists aged between 20 and 60 years old. In the samples prepared in accordance with one embodiment of the present invention, 2, Comparative Example 3, Comparative Example 4 and Comparative Example 5, it was evaluated that the overall preference was better than that of the freshwater fish gomtang.

As shown in Table 1, yam-gum, which was prepared according to an embodiment of the present invention, was prepared by adding starch-removed yam to fresh-water fish, It has the effect of enhancing the taste and flavor by containing yam and cereal effective ingredients by mixing and adding cereal such as brown rice, glutinous rice and barley. After the beverage stage, the first mash stage and the second mash stage, , It is possible to remove the bad taste of freshwater fish and to improve the fresh taste of freshwater fish and to have an excellent taste and flavor. Therefore, the overall taste such as taste, texture, flavor, color and flavor All were evaluated to be better than the freshwater fish gomtang of comparative example.

A freshwater fish gomjang added with yam according to an embodiment of the present invention was prepared in the same manner as in Example 1 except that no yam powder in which the starch was removed in the gomam material mixing step was added, Of freshwater fish gomtang showed that the prepared freshwater fish gomtang became stiff and tasted, and the preference for the texture was lowered. As a result, the preference for taste and flavor was also found to be insufficient. In addition, in the case of the freshwater fish gom tuna of Comparative Example 2 prepared without adding yam in the germant material mixing step, there was a disadvantage in that the flavor of the yam is not felt and the malodorous taste of the freshwater fish is not reliably removed. The preference for taste and flavor was found to be particularly insufficient.

The freshwater fish gomtang prepared in Comparative Example 3, which was prepared by omitting the pruning step, except that the fragrant flavor of sesame oil was not added and the fishy taste of the freshwater fish was not added at all It was found that the taste, flavor and flavor were less favorable than those of the examples.

In addition, the freshwater fish gomtang prepared in Comparative Example 4, which was prepared by adding only glutinous rice without using glutinous rice and barley rice in the germant ingredient mixing step, was prepared according to the embodiment of the present invention, Fish paste is produced in immaculate color and the degree of preference for color is very high while the taste of glutinous rice and barley rice is not added and the taste is less than that in Examples. appear. Therefore, the grains in the germiculate material mixing step are composed of 40 to 60% by weight of glutinous rice, 15 to 35% by weight of brown rice glutinous rice, and 15 to 35% by weight of barley rice in that the color of freshwater fish gomtang is whitish and at the same time, And it was confirmed that it is possible to produce a freshwater fish gomtang.

In addition, it is possible to produce a freshwater fish germ with the addition of yam according to an embodiment of the present invention, without dividing the boiling step into the first boiling step and the second boiling step, The freshwater fish gomtang of Comparative Example 5, which was prepared by boiling in a boiling manner at a temperature of 95 ° C for a first time to a volume of less than 20% of the initial moisture volume, must be boiled for a long time in a medium boil, , Yam and various food ingredients may be destroyed, and there is a disadvantage that the steaming time takes a long time. In addition, the first boiling step in which boiling is rapidly performed until steam is generated in the high boiler is omitted, Because it was not removed clearly, the consumer's liking and preference was reduced because of the refusal to eat, and the preference for taste, incense and flavor Embodiment was found extremely low as compared to Examples.

In conclusion, the yam-added freshwater fish gomtang prepared according to an embodiment of the present invention was prepared in the form of gomtang so that the freshwater fish and yam which are beneficial to health can be easily ingested in daily life. Therefore, It is also advantageous in that it is easy to add starch-free powdered yam to fresh ginseng and it is prepared by adding proper amount of grains such as glutinous rice, brown rice, glutinous rice and barley, And the effect of cereals is included, thereby improving the taste and flavor. In addition, the production of fresh seaweed gomtang added with yam through the first stage of ripening, the first stage of ripening and the second stage of ripening clearly removes the salty taste of freshwater fish and improves the original taste of freshwater fish, It has the advantage of producing a freshwater fish gomtang with excellent yam.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It is evident that many variations are possible by those skilled in the art. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.

Claims (8)

Pretreatment of freshwater fishes by pretreatment by removing gills and gills of freshwater fishes;
Preparing a surface of the freshwater fish pretreated in the pretreatment step;
Mixing a germicide material mixed with a germicide material by adding yam, so-called soybean, cereal, garlic, ginger, salt, sake, and water to freshwater fish which have only been cooked in the above-mentioned roughing step;
A first mashing step of preparing a first mashing product by boiling the mashing material mixed in the mashing material mixing step with high heat;
A second boiling step in which the first boiled water is boiled in the first boiling water to produce a second boiled water; And
And filtering the second marshmallows produced in the second mashing stage to remove solid matter of the freshwater fish.
The method according to claim 1,
Wherein the sesame oil is added to the pretreated freshwater fish and the surface of the freshwater fish is cooked for 3 to 5 minutes in medium blanket.
The method according to claim 1,
In the germiculate material mixing step, 3 to 6 parts by weight of yam, 11 to 16 parts by weight of soybeans, 11 to 16 parts by weight of corn, 11 to 16 parts by weight of garlic, 7 to 11 parts by weight of ginger, 0.8 to 1.8 parts by weight of water, 6 to 10 parts by weight of alcohol and 280 to 400 parts by weight of water.
The method according to claim 1,
Wherein the yams in the germant material mixing step is a powdery form in which starch is removed.
The method according to claim 1,
Wherein the grains in the germicide material mixing step are at least one selected from the group consisting of glutinous rice, brown rice glutinous rice, and barley rice.
The method according to claim 1,
Wherein the grains in the germant material mixing step are mixed with 40 to 60 wt% of glutinous rice, 15 to 35 wt% of brown rice, and 15 to 35 wt% of barley rice.
The method according to claim 1,
Wherein the second boiling step boils and boils to a volume of 20% or less of the initial moisture volume for 2 to 3 hours at a medium boiling point of 80 to 95 占 폚.
A gym-bearing fresh-water fish gum prepared by the method of any one of claims 1 to 7.

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