KR101699696B1 - Method for Preparing of Stock for Raw Seefood Dish in Water - Google Patents
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- KR101699696B1 KR101699696B1 KR1020160141740A KR20160141740A KR101699696B1 KR 101699696 B1 KR101699696 B1 KR 101699696B1 KR 1020160141740 A KR1020160141740 A KR 1020160141740A KR 20160141740 A KR20160141740 A KR 20160141740A KR 101699696 B1 KR101699696 B1 KR 101699696B1
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- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000008210 xanthophylls Nutrition 0.000 description 1
- 150000003735 xanthophylls Chemical class 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
- A23L27/16—Onions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
Abstract
Description
본 발명은 물회 육수의 제조방법에 관한 것으로서, 더욱 상세하게는, 무, 양파, 다시마, 황태머리 등을 포함하여 관능성이 우수하고, 전해환원수를 사용하여 건강에 유익한 기능성 물회 육수를 제공하는 것이다.The present invention relates to a method for producing water-based broth, and more particularly, to provide a functional water-based broth having excellent sensory properties including radish, onion, kelp, .
물회는 냉수에 얼음을 가미하여 고추장을 풀고 생선과 함께 먹는 음식으로서, 물회로 먹을 수 있는 생선은 가자미, 광어, 우럭, 쥐치, 도미 등 다양하며, 비린내가 심하고 살이 무른 꽁치, 갈치, 고등어 등을 제외한 거의 모든 생선이 물회로 조리가 가능할 뿐 아니라 해삼, 멍게, 오징어, 전복, 성게 등 어떤 해산물이든지 물회로 먹을 수 있다.The water is a kind of fish that can be eaten with fish. The fish can be various kinds of fish such as flounder, crab, ugul, quail, and sea bream. The fish are very fishy, and there are saury, Not only can almost all fish be cooked in water, but any seafood such as sea cucumber, squid, squid, abalone, sea urchin can be eaten with water.
전통적으로 물회의 양념은 고추장 또는 된장을 사용하며, 동해안 지역에서는 고추장을, 제주도와 남해 일부 지역에서는 된장을 주로 물회의 양념으로 사용한다. 내륙의 도시에서는 고추장 물회를 주로 먹으며 여기에 식초와 설탕 등을 더하여 매콤하고 신맛이 느껴지는 물회를 내는 것이 일반적이다.Traditionally, the spice of the water uses kochujang or soybean paste, while kochujang is used in the East Coast region and miso is used mainly as a spice in some parts of Jeju and South Seas. In the inland cities, it is common to eat the hot pepper paste, adding vinegar and sugar to the hot pepper paste to make it feel spicy and sour.
물에 직접 회를 넣고 양념을 첨가할 경우에 회 특유의 비릿한 냄새와 맛으로 인해 회를 꺼리는 사람은 먹기가 거북하며, 비릿한 냄새와 맛을 없애기 위해 고추장, 마늘 등의 양념을 많이 넣게 되면 회 자체의 맛보다는 매운 맛이나 양념 맛에 의해 회를 먹게 되는 모순이 있기 때문에 물회에 들어가는 재료의 성분비는 아주 중요하다.If you put the sauces directly into the water and add the seasonings, people who are reluctant to eat due to the characteristic smell and taste of the sashimi are uncomfortable to eat, and if you put a lot of seasonings such as red pepper paste and garlic in order to eliminate the smell and taste, The taste of the spicy flavor or taste of the spice because there is a contradiction to eat the ingredients into the water is very important.
한편, 근래에 들어서는 소비자의 건강상 또는 기타 취향에 따라 사골이나 닭뼈, 해물 등으로 물회 육수를 만들어 제공하기도 한다. 그러나, 이러한 방식에 따라 제조되는 소스는 맛을 강조하기 위해 화학 조미료가 첨가되어 깊은맛을 내지 못할 뿐 아니라 건강에도 좋지 않으며, 특히 물회에 포함되는 얼음이 해빙되는 경우 상기 물회의 식감이 현저하게 저하되어 단기간에 물회를 섭취해야 하는 단점이 있었다. 따라서 이러한 단점을 극복할 수 있는 개선된 물회 육수가 요구된다.On the other hand, in recent years, according to the consumer's health or other preferences, bokbu, chicken bone, seafood, However, the sauce produced according to this method is not only poor in health as well as being unable to impart a deep flavor due to the addition of chemical seasoning to emphasize the taste. Especially when the ice included in the water is thawed, So that it is necessary to consume water in a short period of time. Therefore, improved water quality is required to overcome these drawbacks.
본 발명은 상기와 같은 종래의 문제점을 해소하고자 고안된 것으로 다음과 같은 목적을 가진다.SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the prior art and has the following objectives.
본 발명에 따른 물회 육수는 화학첨가물 및 화학 조미료가 배제된 천연의 자연재료로만 제조된 친환경 자연식품으로 섭취자가 안전하게 먹을 수 있는 물회 육수를 제공하는 것을 목적으로 한다.The present invention is to provide an eco-friendly natural food made only from natural natural materials from which chemical additives and chemical seasonings are excluded, and which can be eaten safely by the consumer.
본 발명에 따른 물회 육수는 육수에 사용되는 재료를 기설정된 비율로 혼합 후 농축 및 숙성된 육수를 희석하여 사용함으로써 맛있는 물회 육수를 항상 동일한 품질로 제공하는 것을 목적으로 한다.The object of the present invention is to provide the same quality of tasty bran juice by mixing the materials used for the bran juice in predetermined proportions and diluting the concentrated and aged broth.
상기와 같은 목적을 달성하기 위한 본 발명은 다음과 같은 해결 수단에 의하여 구현된다.In order to achieve the above object, the present invention is implemented by the following means.
본 발명인 물회 육수의 제조방법은 물 32 ~ 53 중량부에 양파 9 ~ 11 중량부, 무 12 ~ 14 중량부, 다시마 7 ~ 13 중량부, 황태 머리 8 ~ 14 중량부, 마른 버섯 6 ~ 10 중량부, 매실액 2 ~ 3 중량부, 및 된장 3 ~ 6 중량부를 첨가하여 중불에서 3 ~ 5 시간 가열한 후에 냉각하여 1차 농축액을 제조하는 단계(S1); 배, 사과, 레몬, 양파, 키위, 파인애플, 포도, 및 귤로 이루어진 군에서 선택되는 하나 또는 둘 이상의 과일을 분쇄하여 과일즙을 준비하는 단계(S2); 상기 S2 단계에서 준비된 과일즙 49 중량부에 물 7 중량부, 식초 5 중량부와 다진 마늘 0.5 중량부를 첨가하여 가열한 후에 냉각하여 2차 농축액을 제조하는 단계(S3); 고추장 20 중량부, 식초 10 중량부, 다진 마늘 0.5 중량부, 생강 0.5 중량부, 올리고당 25 중량부, 설탕 24 중량부, 및 고춧가루 20 중량부을 상기 1차 농축액과 상기 2차 농축액과 혼합하는 단계(S4)를 포함하는 것을 특징으로 한다.The method for producing water and fish juice according to the present invention comprises 9 to 11 parts by weight of onion, 12 to 14 parts by weight, 7 to 13 parts by weight of seaweed, 8 to 14 parts by weight of kelp head, 6 to 10 parts by weight of dried mushroom 2 to 3 parts by weight of a plum solution and 3 to 6 parts by weight of a doenjang are added and the mixture is heated for 3 to 5 hours in a medium heat and then cooled to prepare a first concentrate (S1); (S2) of preparing fruit juice by grinding one or more fruits selected from the group consisting of pears, apples, lemons, onions, kiwi, pineapples, grapes, and mandarins; 7 parts by weight of water, 5 parts by weight of vinegar and 0.5 part by weight of minced garlic are added to 49 parts by weight of the fruit juice prepared in the step S2, and the mixture is heated and cooled to prepare a second concentrate (S3); 20 parts by weight of kochujang, 10 parts by weight of vinegar, 0.5 parts by weight of chopped garlic, 0.5 parts by weight of ginger, 25 parts by weight of oligosaccharide, 24 parts by weight of sugar and 20 parts by weight of red pepper powder are mixed with the primary concentrate and the secondary concentrate S4).
상세하게는, 1차 농축액을 제조하는 단계(S1)는 농축액 제조를 위한 용기의 내부 바닥에 무를 먼저 배치하고, 그 위에 양파, 다시마, 황태 머리, 마른 버섯, 된장의 순서로 배치하고, 이후 매실액과 물을 첨가하는 것을 특징으로 하고,Specifically, the step (S1) of producing the first concentrated liquid is performed by arranging the radishes first on the inner bottom of the container for producing the concentrate, arranging the onions in the order of onion, kelp, yellowtail, dried mushrooms and miso, Characterized in that a liquid and water are added,
상기 과일즙을 준비하는 단계(S2)는, 배 7 중량부, 사과 7 중량부, 레몬 5 중량부, 양파 10 중량부, 키위 10 중량부, 및 파인애플 10 중량부의 과일을 믹서기에 분쇄하여 생성된 과즙액을 준비하는 것을 특징으로 하고,The step (S2) of preparing the fruit juice comprises grinding 7 weight part of apple, 7 weight part of apple, 5 weight part of lemon, 10 weight part of onion, 10 weight part of kiwi and 10 weight part of fruit of pineapple in a blender And a juice solution is prepared,
상기 2차 농축액을 제조하는 단계(S3)에서의 상기 물은 전해환원수인 것을 특징으로 하여 물회 육수를 제조한다.And the water in the step (S3) of producing the second concentrated liquid is electrolytic reduced water.
본 발명은 앞서 본 구성에 의하여 다음과 같은 효과를 가진다.The present invention has the following effects with the above-described configuration.
본 발명에 따른 물회 육수는 천연의 자연재료로만 제조되어 섭취자가 안전하게 먹을 수 있는 풍미가 우수한 물회 육수를 제공하고, 육수에 사용되는 재료를 기설정된 비율로 혼합 후 농축 및 숙성된 육수를 희석하여 사용함으로써 맛있는 물회 육수를 항상 동일한 품질로 제공하는 효과가 있다.According to the present invention, the juice of the present invention is produced only from natural natural materials, and provides the juice with excellent flavor that can be safely eaten by the consumer. The raw juice is mixed with the raw juice at a predetermined ratio and diluted with aged juice So that the delicious juice is always provided with the same quality.
이하에서 앞서 본 과제의 해결수단을 상세하게 설명한다. 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 공지기술에 대한 상세한 내용은 생략한다.Hereinafter, the solution means of the present invention will be described in detail. The detailed description of known technology, which is considered to be unnecessarily obscured by the gist of the present invention, will be omitted.
본 발명인 물회 육수의 제조방법은 물 32 ~ 53 중량부에 양파 9 ~ 11 중량부, 무 12 ~ 14 중량부, 다시마 7 ~ 13 중량부, 황태 머리 8 ~ 14 중량부, 마른 버섯 6 ~ 10 중량부, 매실액 2 ~ 3 중량부, 및 된장 3 ~ 6 중량부를 첨가하여 중불에서 3 ~ 5 시간 가열한 후에 냉각하여 1차 농축액을 제조하는 단계(S1); 배, 사과, 레몬, 양파, 키위, 파인애플, 포도, 및 귤로 이루어진 군에서 선택되는 하나 또는 둘 이상의 과일을 분쇄하여 과일즙을 준비하는 단계(S2); 상기 S2 단계에서 준비된 과일즙 49 중량부에 물 7 중량부, 식초 5 중량부와 다진 마늘 0.5 중량부를 첨가하여 가열한 후에 냉각하여 2차 농축액을 제조하는 단계(S3); 고추장 20 중량부, 식초 10 중량부, 다진 마늘 0.5 중량부, 생강 0.5 중량부, 올리고당 25 중량부, 설탕 24 중량부, 및 고춧가루 20 중량부을 상기 1차 농축액과 상기 2차 농축액과 혼합하는 단계(S4)를 포함하는 것을 특징으로 한다.The method for producing water and fish juice according to the present invention comprises 9 to 11 parts by weight of onion, 12 to 14 parts by weight, 7 to 13 parts by weight of seaweed, 8 to 14 parts by weight of kelp head, 6 to 10 parts by weight of dried mushroom 2 to 3 parts by weight of a plum solution and 3 to 6 parts by weight of a doenjang are added and the mixture is heated for 3 to 5 hours in a medium heat and then cooled to prepare a first concentrate (S1); (S2) of preparing fruit juice by grinding one or more fruits selected from the group consisting of pears, apples, lemons, onions, kiwi, pineapples, grapes, and mandarins; 7 parts by weight of water, 5 parts by weight of vinegar and 0.5 part by weight of minced garlic are added to 49 parts by weight of the fruit juice prepared in the step S2, and the mixture is heated and cooled to prepare a second concentrate (S3); 20 parts by weight of kochujang, 10 parts by weight of vinegar, 0.5 parts by weight of chopped garlic, 0.5 parts by weight of ginger, 25 parts by weight of oligosaccharide, 24 parts by weight of sugar and 20 parts by weight of red pepper powder are mixed with the primary concentrate and the secondary concentrate S4).
상세하게는, 1차 농축액을 제조하는 단계(S1)는 농축액 제조를 위한 용기의 내부 바닥에 무를 먼저 배치하고, 그 위에 양파, 다시마, 황태 머리, 마른 버섯, 된장의 순서로 배치하고, 이후 매실액과 물을 첨가하는 것을 특징으로 하고,Specifically, the step (S1) of producing the first concentrated liquid is performed by arranging the radishes first on the inner bottom of the container for producing the concentrate, arranging the onions in the order of onion, kelp, yellowtail, dried mushrooms and miso, Characterized in that a liquid and water are added,
상기 과일즙을 준비하는 단계(S2)는, 배 7 중량부, 사과 7 중량부, 레몬 5 중량부, 양파 10 중량부, 키위 10 중량부, 및 파인애플 10 중량부의 과일을 믹서기에 분쇄하여 생성된 과즙액을 준비하는 것을 특징으로 하고,The step (S2) of preparing the fruit juice comprises grinding 7 weight part of apple, 7 weight part of apple, 5 weight part of lemon, 10 weight part of onion, 10 weight part of kiwi and 10 weight part of fruit of pineapple in a blender And a juice solution is prepared,
상기 2차 농축액을 제조하는 단계(S3)에서의 상기 물은 전해환원수인 것을 특징으로 하여 물회 육수를 제조한다.And the water in the step (S3) of producing the second concentrated liquid is electrolytic reduced water.
1차 농축액을 제조하는 단계(S1)(S1) of producing a first concentrated liquid,
1차 농축액을 제조하는 단계(S1)는 농축액 제조를 위한 용기(예: 찜솥)의 내부 바닥에 무를 먼저 배치하고, 그 위에 양파, 다시마, 황태 머리, 마른 버섯, 된장의 순서로 배치하고, 이후 매실액과 물을 첨가하고 3 ~ 5 시간 가열한 후에 냉각하여 1차 농축액을 얻는다. 바람직하게는 위 재료의 순서대로 용기에 배치하여야 물회 육수의 풍미를 가장 발휘할 수 있으며, 3시간 이내로 가열할 경우에는 아래에서 설명하는 각 재료의 성분이 충분하게 우려나오지 않고, 5시간 이상 가열할 경우 벌꿀과 같은 형태로 농축되어 육수를 얻기가 어렵다.In the step (S1) of producing the first concentrated liquid, radish is first placed on the inner bottom of a container (e.g., a hot pot) for producing a concentrated liquid, and onion, kelp, chrysanthemum, dried mushrooms, Add plum liquor and water, heat for 3 ~ 5 hours and cool to obtain a first concentrate. Preferably, the above ingredients should be placed in the container in order to maximize the flavor of the broth. If the composition is heated within 3 hours, the components of the respective materials described below are not sufficiently concerned. If the composition is heated for 5 hours or more It is difficult to obtain broth concentrate in the form of honey.
1) 무 1) No
비타민 C, 포도당, 과당, 광물질, 칼슘 등 각종 약용성분을 상당히 보유하고 있어 부식물뿐만 아니라 약용으로도 가치도 매우 뛰어나다. 특히 무의 활성물질은 세포를 자극하면서 인터페론을 만들어내 식도암, 위암, 자궁경부암 등을 억제하기 때문에 생무를 매일 천천히 씹어 먹으면 암을 예방할 수 있다고 알려져 있다. 무를 썰어 말려 먹는 무말랭이는 말리는 과정에서 햇빛의 작용을 받아 칼슘이 더 많아지는데, 특히 무의 칼슘은 소변으로 배설되지 않고 그대로 몸에 흡수되어서 그 효과가 더욱 크다. 폐경기 여성에게 보이는 골다공증이나 퇴행성 관절염에 무만큼 좋은 건강식품도 없다고 한다. 또 자기 전에 무를 조금 먹으면 헛배가 부르지 않고 소화가 잘 되며, 열을 내리게 하고 변도 잘 나오게 한다. 생무즙은 혈압을 점차적으로 낮추는 작용을 하기 때문에 고혈압과 동맥경화 환자들에게 꿀을 탄 생무즙은 훌륭한 건강식품이다. 무에 들어 있는 비타민 C는 담배를 끊는 데 도움을 주며 기관지 천식과 기침을 멈추며 가래를 삭이고 독을 풀어주는 역할을 한다. 그리고 무는 될수록 다른 음식과 함께 먹지 말아야 무에 들어 있는 유효성분이 희석되는 것을 방지할 수 있다고 한다. 본 발명의 1차 농축액을 제조하는 단계(S1)에는 무 12 ~ 14 중량부를 첨가한다.Vitamin C, glucose, fructose, minerals, calcium and other medicinal ingredients are quite valuable, not only the value of the medicinal as well as corrodible. In particular, the active ingredient of radish is known to stimulate cells to produce interferon to inhibit cancer of the esophagus, stomach, and cervix, so that it is possible to prevent cancer by chewing the daily dose slowly. The dried radish, which is sliced and dried, is subjected to the action of sunlight in the process of drying, so that the calcium is increased. Especially, the calcium of the radish is absorbed into the body without being excreted in the urine. There is no good health food for osteoporosis or degenerative arthritis seen in postmenopausal women. Also, if you eat a little bit of radish before you go to bed, you will not have a flatulence, you will digest well, you will get a fever, Because raw juice has a function of gradually lowering blood pressure, raw honey juice in hypertension and arteriosclerosis patients is a good health food. Vitamin C in radish helps break the cigarette, stop bronchial asthma and cough, remove sputum and release poison. And, as you bite, you should avoid eating with other foods to prevent dilution of the active ingredient in the radish. In step (S1) for preparing the first concentrated liquid of the present invention, 12 to 14 parts by weight are added.
2) 양파 2) Onions
양파는 주로 비늘줄기를 식용으로 하는데, 비늘줄기에서 나는 독특한 냄새는 이황화프로필·황화알릴 등의 화합물 때문이다. 이것은 생리적으로 소화액 분비를 촉진하고 흥분·발한·이뇨 등의 효과가 있다. 또한, 비늘줄기에는 각종 비타민과 함께 칼슘·인산 등의 무기질이 들어 있어 혈액 중의 유해 물질을 제거하는 작용이 있다. 비늘줄기는 샐러드나 수프, 그리고 고기 요리에 많이 사용되며 각종 요리에 향신료 등으로 이용된다. Onion is mainly used for edible scales. The unique odor from scales is due to compounds such as disulfide propyl sulfide and allyl sulfide. It physiologically promotes the secretion of digestive juices and has effects such as excitement, sweating, and diuretic. In addition, scales stem contains various vitamins and minerals such as calcium and phosphoric acid, and has an action to remove harmful substances in blood. Scale stalk is used in salads, soups, and meat dishes, and is used as a spice for various dishes.
상기 양파는 본 발명에 우수한 식감을 제공하여, 물회에 포함된 얼음이 해빙되도 물회의 식감이 저하되는 것을 방지할 수 있다. 본 발명의 1차 농축액을 제조하는 단계(S1)에는 양파 9 ~ 11 중량부를 첨가한다. 9중량부 이하로 포함시 상기 물회의 감칠맛이 저하되며, 11 중량부 이상으로 포함시 상기 물회의 씹힘성을 방해하여 본 발명의 목적을 달성할 수 없다.The onion provides an excellent texture to the present invention, so that even if the ice included in the water is thawed, the texture of the water can be prevented from deteriorating. In step (S1) of producing the first concentrated liquid of the present invention, 9 to 11 parts by weight of an onion is added. When it is contained in an amount of not more than 9 parts by weight, the watery taste of the water drops, and when it is contained in an amount of not less than 11 parts by weight, the chewiness of the water is disturbed, and the object of the present invention can not be achieved.
3) 다시마3) Kelp
다시마는 카로틴류·크산토필류·엽록소 등의 여러 가지 색소 외에 탄소동화작용으로 만들어지는 마니트·라미나린 등의 탄수화물과 세포벽의 성분인 알긴산이 많이 들어 있고, 요오드·비타민 B2·글루탐산, 칼륨, 칼슘 등 무기염류가 풍부등의 아미노산이 들어 있다. 성분은 종류에 따라서 다르지만, 대체로 수분 16%, 단백질 7%, 지방 1.5%, 탄수화물 49%, 무기염류 26.5% 정도이며, 탄수화물의 20%는 섬유소이고 나머지는 알긴산과 라미나린 등 다당류이다. 다시마를 조금씩 자주 먹는 것은 무기염류의 공급을 위해서 좋다. 다시마에 들어 있는 라미닌이라는 아미노산 중 하나인 라미닌(laminin)은 혈압을 조절해주며, 알긴산(aliginic acid)은 몸속의 콜레스테롤 수치를 낮추어주는 효과가 있다. 본 발명의 1차 농축액을 제조하는 단계(S1)에는 다시마 7 ~ 13 중량부를 첨가한다. 7 중량부 이하로 포함시 물회의 감칠맛이 저하되며, 13 중량부 이상으로 포함시 다시마 추출액 고유의 맛이 지나치게 강하게 되어 물회에 포함된 회의 고유한 맛을 느끼지 못할 수 있다.In addition to various pigments such as carotene, xanthophylls and chlorophyll, kelp contains carbohydrates such as mannitolaminarin and alginic acid, which are components of cell walls, which are made by carbon assimilation, and iodine, vitamin B2, glutamic acid, potassium, It contains amino acids such as abundance of inorganic salts such as calcium. Ingredients vary by type, but generally they are about 16% moisture, 7% protein, 1.5% fat, 49% carbohydrates and 26.5% inorganic salts, 20% carbohydrates, and the rest are polysaccharides such as alginate and laminarin. Eating small amounts of kelp frequently is good for the supply of inorganic salts. Laminin, one of the amino acids in the kelp, controls blood pressure. Aliginic acid has the effect of lowering the body 's cholesterol levels. In step (S1) of producing the first concentrated liquid of the present invention, 7-13 parts by weight of sea tangle is added. When the content is less than or equal to 7 parts by weight, the tastiness of the water drops. When the content is more than 13 parts by weight, the flavor inherent to the kelp extract becomes too strong.
4) 황태 머리4) Prince's Head
명태를 추운 겨울날 바닷바람에 얼고 녹기를 수없이 반복하며 서서히 건조시킨 것으로 빛이 누렇고 살이 연하고 부드러우며 쫄깃한 육질과 깊은 맛이 있다. 황태는 고단백, 저지방 식품으로 콜레스테롤이 거의 없고 영양가가 높아 신진대사를 활성화시켜 수험생이나 성장기 아동과 나이 드신 분들에게 좋다. 특히 간을 보호해주는 메타오닌 등 아미노산이 풍부해 과음 후 숙취 해소, 간장해독, 노폐물 제거 등의 효능을 갖고 있다. 본 발명에서는 황태 머리 8 ~ 14 중량부를 사용한다.The pollack is dried slowly and repeatedly by repeatedly freezing and thawing in a sea breeze on a cold winter day. The light is yellowish, fleshy, soft, and has a fleshy and deep flavor. It is a high-protein, low-fat food with few cholesterol and high nutritional value. It is good for the examinees, the growing child and the aged. It is especially rich in amino acids, such as methanone, which protects the liver, and has the effects of eliminating hangover after drinking, liver detoxification, and elimination of waste products. In the present invention, 8 to 14 parts by weight of an amber head is used.
5) 마른 버섯 5) Dried mushrooms
마른 버섯은 주로 국물내기용으로 사용하는 표고버섯으로 표고버섯에는 비타민 D의 전구체인 엘고스테롤(ergosterol)이 풍부해 피 속의 콜레스테롤 농도를 낮춰주는 작용이 있어 고혈압이나 동맥경화 예방에 좋다. 마른 표고는 생표고를 화력 건조한 것으로 맛과 향에 변화가 없어 일년내내 사용할 수 있으며 마른 것은 한번 씻은 후 따뜻한 물에 불려 쓰는데, 불린 국물들은 갈색으로 우러나면서 향기가 좋고 비타민 D도 풍부하므로 국이나 찌개의 국물로 사용한다. 물론, 상기 마른 버섯은 경우에 따라 상기 표고버섯 외에도 다양한 종류의 버섯이 사용될 수 있다. 본 발명에서는 마른 버섯 6 ~ 10 중량부를 사용한다.Dried mushroom is mainly shiitake mushroom used for soup stock, and shiitake mushrooms are rich in ergosterol, a precursor of vitamin D, to lower the cholesterol concentration in the blood, which is good for preventing hypertension or arteriosclerosis. Dried elevation is fire-dried, and there is no change in taste and flavor, and it can be used throughout the year. Once dried, it is called "warm water" and the soup comes in brown color and has a good flavor and rich in vitamin D. It is used as soup. Of course, in addition to the above-mentioned shiitake mushrooms, various kinds of mushrooms may be used as the dried mushrooms. In the present invention, 6 to 10 parts by weight of dried mushroom is used.
6) 된장6) miso
된장은 간 기능 회복과 간 해독에도 효과가 있으며 간 독성 지표인 아미노기 전이효소의 활성을 떨어트려 간 기능을 강화시킨다는 실험결과가 발표되기도 하였으며, 노화 및 노인성 치매를 예방하며 당뇨를 개선하는 효과도 있다. 더불어, 상기 된장에는 비린내를 없애는 교취효과(矯臭效果)가 있는데, 이것은 된장의 주성분인 단백질이 여러 냄새를 흡착하는 성질을 가지고 있기 때문에 비린내가 나는 생선요리에 된장을 섞어 쓰면 비린내를 없애고 맛을 돋우는 효과가 있다. 본 발명에서는 된장 3 ~ 6 중량부를 사용한다. 3 중량부 미만이면 교취효과를 얻기 힘들고, 6중량부 이상이면 된장의 맛과 향이 강해져 전체적인 물회의 맛과 향을 오히려 떨어뜨린다.Miso has also been shown to improve liver function and hepatic detoxification, and has been shown to enhance liver function by lowering the activity of amino-transferase, a hepatotoxic index. It has also been shown to prevent aging and senile dementia and improve diabetes mellitus . In addition, the soybean paste has a flavor effect that eliminates fishy smell. This is because the protein, which is the main ingredient of soybean paste, has a property of adsorbing various odors. Therefore, if miso is mixed with fishy fish dish, It is effective. In the present invention, 3 to 6 parts by weight of miso are used. If the amount is less than 3 parts by weight, it is difficult to obtain a coarsening effect. If the amount is more than 6 parts by weight, the taste and flavor of the miso becomes stronger, and the taste and aroma of the whole wort become rather low.
7) 매실액7) Plum liquor
매실액은 상기 다시마와 함께 상기 물회의 비린 냄새를 감소시키며, 섭취시 체내 제독작용을 한다. 본 발명에 사용되는 매실액은 일반 시중에서 판매되는 것을 사용할 수 있다. 본 발명에서 매실액은 2 ~ 3 중량부를 사용한다. 2 중량부 이하로 포함시 상기 다시마의 맛이 지나치게 강해지며, 3중량부 이상으로 포함하면 매실 고유의 신맛과 향이 지나치게 강하게 되어 물회에 포함된 회의 고유한 맛을 느끼지 못할 수 있다.The plum liquid reduces the odor of the water with the kelp and acts as an antidote in the body when ingested. The plum liquor used in the present invention may be those sold in the market. In the present invention, 2 to 3 parts by weight of the plum solution is used. When the content is below 2 parts by weight, the taste of the kelp becomes excessively strong. When the content is more than 3 parts by weight, the acidity and flavor inherent to the plum may become too strong, and the unique taste of the meeting may not be felt.
과일즙을 준비하는 단계(S2)Preparing the fruit juice (S2)
배, 사과, 레몬, 양파, 키위, 파인애플, 포도, 및 귤로 이루어진 군에서 선택되는 하나 또는 둘 이상의 과일을 분쇄하여 과일즙을 준비한다. 바람직하게는 배 7 중량부, 사과 7 중량부, 레몬 5 중량부, 양파 10 중량부, 키위 10 중량부, 및 파인애플 10 중량부의 과일을 믹서기에 분쇄하여 생성된 과즙액을 준비한다. 상기 과일즙은 본 발명의 물회 육수에 단 맛과 감칠맛을 제공하며, 상기 과일즙에 포함된 효소 등의 성분이 체내 소화를 도울 뿐 아니라 상기 물회에 포함된 회의 육질을 연하게 하여 더욱 풍미를 우수하게 할 수 있고, 특히 상기 물회에 포함된 얼음이 해빙되어도 물회의 식감이 저하되는 것을 방지할 수 있다.The fruit juice is prepared by grinding one or more fruits selected from the group consisting of pears, apples, lemons, onions, kiwi, pineapples, grapes, and mandarins. Preferably, a juice is prepared by grinding the fruit of 7 parts by weight, 7 parts by weight of apple, 5 parts by weight of lemon, 10 parts by weight of onion, 10 parts by weight of kiwifruit and 10 parts by weight of pineapple in a blender. The fruit juice provides a sweet and savory taste to the juice of the present invention, and the components such as the enzyme contained in the fruit juice not only help digestion in the body but also soften the meat content of the juice contained in the juice, In particular, even if the ice included in the water is thawed, it is possible to prevent the texture of the water from being deteriorated.
2차 농축액을 제조하는 단계(S3)Step S3 of producing a second concentrated liquid,
상기 S2 단계에서 준비된 과일즙 49 중량부에 물 7 중량부, 식초 5 중량부와 다진 마늘 0.5 중량부를 첨가하여 가열한 후에 냉각하여 2차 농축액을 제조한다. 상기 과일즙의 첨가량 상승에 따른 단맛과 감칠맛 제공의 효과를 최대로 기대할 수 있는 첨가량은 49중량부이다. 바람직하게는 상기 2차 농축액을 제조하는 단계(S3)에서의 상기 물은 전해환원수를 사용할 수 있다. 7 parts by weight of water, 5 parts by weight of vinegar and 0.5 part by weight of minced garlic are added to 49 parts by weight of the fruit juice prepared in the step S2, and the mixture is heated and cooled to prepare a second concentrate. The addition amount of the fruit juice is 49 parts by weight which can maximize the effect of providing the sweetness and the richness according to the increase of the amount of the fruit juice. Preferably, the water in the step (S3) of producing the second concentrate may use electrolytic reduced water.
전해환원수(Electrolyzed reduced water: ERW)는 알칼리이온정수기 또는 가정용 전해수생성기를 사용하여 일반적인 음용수인 수돗물을 정수한 후 직류로 전기분해하여 음극 쪽에서 생성되는 pH 10.0 이하의 알칼리성 전해수를 의미한다. 전해환원수에는 용존수소와 무기 미네랄 이온이 다량 포함되어 있으며 양이온이 모여 음극으로부터 전자(e)를 받는 반응이 일어나 전자가 증가함으로써 낮은 산화환원전위(Oxidation Reduction Potential: ORP)를 갖는 것이 특징이다. 일반적으로 수돗물의 pH는 7.2 정도이며 ORP는 500~700mV이다. 그러나 음용수로 사용되는 전해환원수의 pH는 7.5 ~ 10.0 정도이며 ORP는 -50~-300mV의 낮은 수치를 보인다.Electrolyzed reduced water (ERW) refers to alkaline electrolytic water having a pH of 10.0 or less, which is produced at the cathode side by electrolyzing tap water, which is general drinking water, by using an alkali ion water purifier or a domestic electrolytic water generator. The electrolytic reduced water contains a large amount of dissolved hydrogen and inorganic mineral ions, and is characterized by having a low oxidation-reduction potential (ORP) due to an increase in electrons due to reaction of electrons (e) from the negative electrode. In general, tap water has a pH of 7.2 and an ORP of 500 to 700 mV. However, the pH of the electrolytic reduced water used for drinking water is about 7.5 ~ 10.0, and the ORP is as low as -50 ~ -300mV.
전해환원수의 주기능은 활성산소 제거이다(Feig et al.,1994; Chen et al., 2003). 활성산소는 인체 내에 산화적 요소를 유발함으로써 다양한 질병의 원인으로 작용하며, 관련된 질병으로는 암, 당뇨, 아토피성 피부염, 고혈압 및 심혈관 질환 등이 보고되어 있다(Cai et al., 2000; Eid et al., 2002;Sedeek et al., 2003). 또한 활성산소 제거 효과 외에도 변비개선, 초기발육시기에서 성장효과(Watanabe, 1997), 지방감소(Jin et al., 2006) 및 장내 이상 발효 억제 효과가 있는 것으로 알려져 있다(Vorobjeva, 2005). 전해환원수의 음용에 따른 사망률 확인, 체중 비교, 혈액의 생화학적 변화, 염증, 면역세포의 비교, 내부장기의 형태적 변화, 장기의 무게 변화 및 조직학적 검사등 동물실험을 통해 인체 유해성은 없다고 보고되고 있다("전해 환원수 음용이 마우스의 혈액과 장기조직에 미치는 영향", 한국현미경학회지 제38권 제4호, 321~328. 2008).The main function of electrolytic reduced water is active oxygen removal (Feig et al., 1994; Chen et al., 2003). Active oxygen has been shown to cause oxidative factors in the human body, leading to a variety of diseases, including cancer, diabetes, atopic dermatitis, hypertension, and cardiovascular disease (Cai et al., 2000; Eid et al., 2002; Sedeek et al., 2003). In addition to the active oxygen elimination effect, it is known that constipation improvement, growth effect in early development period (Watanabe, 1997), fat reduction (Jin et al., 2006) and intestinal fermentation inhibition effect (Vorobjeva, 2005). It is reported that there is no human hazard through animal experiments such as confirmation of mortality due to drinking of electrolytic reduced water, weight comparison, biochemical change of blood, inflammation, comparison of immune cells, morphological change of internal organs, weight change of organ or histological examination ("Effect of electrolyzed reduced water on the blood and organ structure of mouse", Korean Journal of Microbiology 38 (4), 321 ~ 328, 2008).
혼합단계(S4)In the mixing step S4,
상기 1차 농축액과 상기 2차 농축액과 고추장 20 중량부, 식초 10 중량부, 다진 마늘 0.5 중량부, 생강 0.5 중량부, 올리고당 25 중량부, 설탕 24 중량부, 및 고춧가루 20 중량부을 혼합하여 물회 육수를 완성한다. 상기 물회 육수에 첨가되는 성분들이 상기 함량을 가지는 경우에 본 발명의 물회용 육수의 향미를 풍부하게 하고, 물회가 가질 수 있는 비린 냄새 등의 이취를 감소시켜 관능성을 크게 개선시킨다.20 parts by weight of the first concentrated liquid, 20 parts by weight of the red pepper paste, 10 parts by weight of vinegar, 0.5 parts by weight of minced garlic, 0.5 parts by weight of ginger, 25 parts by weight of oligosaccharide, 24 parts by weight of sugar and 20 parts by weight of red pepper powder, . When the components added to the water and the water have the above contents, the flavor of the water for drinking water of the present invention is enriched and the odor such as the odor of the algae which can have water can be reduced to greatly improve the sensibility.
아래에서는 본 발명을 구체적인 실시예 및 비교예를 통하여 상세하게 설명한다. 다음의 실시예는 본 발명을 좀 더 상세히 설명하는 것이지만, 본 발명의 범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to specific examples and comparative examples. The following examples illustrate the invention in more detail but do not limit the scope of the invention.
농축액 제조를 위한 찜솥의 내부 바닥에 무 1.3 Kg을 먼저 배치하고, 이후에 양파 1Kg, 다시마 1Kg, 황태 머리 1Kg, 마른 버섯 0.8Kg, 된장 0.5Kg의 순서로 배치하고, 이후 매실액 0.2Kg과 물 4Kg을 첨가하여 중불에서 3시간 정도 서서히 가열한 후에 냉각하여 1차 농축액을 얻었다. 배 0.7Kg, 사과 0.7Kg, 레몬 0.5Kg, 양파 1Kg, 키위 1Kg, 및 파인애플 1Kg을 믹서기에 분쇄하여 과즙액을 제조한 후에, 전해환원수 0.7Kg, 식초 0.5Kg와 다진 마늘 0.05Kg를 첨가하여 가열한 후에 냉각하여 2차 농축액을 제조하였다. 고추장 2Kg, 식초 1Kg, 다진 마늘 0.05Kg, 생강 0.05Kg, 올리고당 2.5Kg, 설탕 2.4Kg, 및 고춧가루 2Kg을 상기 1차 농축액과 상기 2차 농축액과 혼합하여 물회육수를 제조하였다. 위 전해환원수(Electrolyzed reduced water, ERW)는 일반적인 백금 전극을 이용하는 전기분해이온수기로 제조하였다. ERW는 실험 직전에 제조하였으며, 제조된 직후에 pH 값과 ORP 값을 먼저 측정하여 pH 10, ORP -100 mV 이하의 것을 실험에 사용하였다.1.3 Kg of radish was first placed on the inner bottom of the hot pot for the production of the concentrate and then placed in the order of 1 Kg of onion, 1 Kg of kelp, 1 Kg of kelp head, 0.8 Kg of dried mushroom and 0.5 Kg of doenjang, 4Kg was added and the mixture was slowly heated for about 3 hours in a medium-temperature furnace and then cooled to obtain a first concentrated liquid. 0.7 Kg of pear, 0.7 Kg of apple, 0.5 Kg of lemon, 1 Kg of onion, 1 Kg of kiwifruit and 1 Kg of pineapple were crushed in a blender to prepare a juice solution. Then, 0.7 Kg of electrolytic reduced water, 0.5 Kg of vinegar and 0.05 Kg of minced garlic were added Followed by cooling to prepare a second concentrate. 2 kg of kochujang, 1 Kg of vinegar, 0.05 Kg of minced garlic, 0.05 Kg of ginger, 2.5 Kg of oligosaccharide, 2.4 Kg of sugar and 2 Kg of red pepper powder were mixed with the above primary concentrate and the above second concentrate. Electrolyzed reduced water (ERW) was prepared by electrolysis ionizer using general platinum electrode. The ERW was prepared just before the experiment, and the pH and ORP values were measured immediately after the preparation and pH 10, ORP -100 mV or less was used in the experiment.
실시예 2에서는 전해환원수를 사용하지 않고 물을 사용한 것을 제외하고는, 위 실시예 1과 동일하게 물회육수를 제조하였다.In Example 2, water was added in the same manner as in Example 1, except that water was used without using electrolytic reduced water.
일반 성분 실험General composition experiment
AOAC법(KSFSN.2000)에 따라 수분은 상압가열건조법, 조단백질 함량은 semimicro Kjeldahl법, 조지방은 Soxhlet법, 회분은 건식회화법으로 측정하였으며, pH는 물회 시료를 pH meter(Fisher basic, Fisher co., USA)로써 측정하여 나타내었다. 물회 육수소스 시료를 채취하여 일반성분 조성 실험결과 수분함량은 80.0±0.1 %이며, 조단백질 함량은 0.6±0.1%이고, 조지방은 0.3±0.1%이며, 조회분 함량은 1.4±0.0이며, pH는 3.97로 나타내었다.According to AOAC method (KSFSN.2000), moisture was measured by atmospheric pressure drying method, crude protein content was measured by semimicro Kjeldahl method, crude fat was measured by Soxhlet method and ash was measured by dry method. PH was measured with a pH meter (Fisher basic, Fisher co. , USA). The moisture content was 80.0 ± 0.1%, the crude protein content was 0.6 ± 0.1%, the crude fat was 0.3 ± 0.1%, the ash content was 1.4 ± 0.0 and the pH was 3.97 Respectively.
일반성분 측정(General component measurement 실시예Example 1) One)
pH, 염도 및 당도 측정pH, salinity and sugar content
실시예 2의 전해환원수가 첨가되지 아니한 물회의 pH는 3.97로 아주 산성을 띄며, 염도는 0.83, 당도는 25.7로 나타나며, 실시예 1의 전해환원수를 첨가한 물회는 pH가 4.09로서 산성이 완화되고, 염도 또한 완화되어 있음을 확인하였다. 실시예 1과 같이 전해환원수를 첨가하므로써 나트륨 함량과 당도 또한 줄임으로 기능성 식품으로 의미가 있다고 검토된다.The pH of the water without added electrolytic reduced water of Example 2 was 3.97, which was very acidic, and the salinity was found to be 0.83 and the sugar content was found to be 25.7. The water containing the electrolytic reduced water of Example 1 was pH 4.09, , And salinity were also alleviated. As in Example 1, by adding electrolytic reduced water, sodium content and sugar content are also reduced, which is considered to be a functional food.
물회 육수 관능평가도Sensory evaluation of water
물회 소스에 대한 관능적 특성평가 패널 8명(20대에서 50대 남녀)으로 하여금 제조된 실시예의 물회 육수의 색택(고유의 색택이 우량할 것), 전체적인 느낌(overall acceptance), 색택, 냄새, 맛, 등을 관찰하도록 하여 5단계 평점법(5점: 아주좋음, 4점: 좋음, 3점: 보통, 2점: 나쁨, 1점: 아주 나쁨)으로 평가하고, 평가점수 중 최고 및 최저값을 뺀 나머지 점수의 평균값으로 결과를 내어 <표 3>에 나타내었다.The sensory evaluation of the sensory characteristics of the water source The panel of 8 persons (20s to 50s) determined the color of the prepared water in the prepared example, the overall acceptance, the color, the smell, the taste (5 points: Very good, 4 points: Good, 3 points: Normal, 2 points: Poor, 1 point: Very poor), and subtracting the highest and lowest values of the evaluation scores The results are shown in Table 3 as the average of the remaining scores.
관능검사 결과는 SPSS system(Statistical Package, SPSS Inc. USA)을 이용하여 ANOVA test 및 Duncan's multiple range test로 p<0.05수준에서 시료간의 유의성을 검정하였다.(Han. 1999), (kim et al. 1993). 데이터 통계처리는 ANOVA test를 이용하여 분산분석 한 후, Duncan의 다중위 검정 (Steel and Torrie, 1980)으로 최소 유의차 검정(5% 유의수준)을 실시하였다.The sensory test results were analyzed by using ANOVA test and Duncan's multiple range test using SPSS system (Statistical Package, SPSS Inc. USA) (p <0.05). ). Data ANOVA test was used to analyze the data and Duncan's multi-stake test (Steel and Torrie, 1980) was used to perform least significant difference test (5% significance level).
본 자료를 보면 연령이 많은 분이 점수가 높게 나타나며 연령이 낮은 20, 30대는 점수가 낮게 나타나고, 특히 여성분들이 남성보다 낮은 점수를 나타났지만, 전체적으로 느낌, 색, 냄새, 맛에서 우수한 평가를 받았다.In the present data, those with higher age scores showed higher scores, while those with lower age scores showed lower scores, especially women, with lower scores than men, but overall they received excellent evaluations on feeling, color, smell and taste.
Claims (4)
배, 사과, 레몬, 양파, 키위, 파인애플, 포도, 및 귤로 이루어진 군에서 선택되는 하나 또는 둘 이상의 과일을 분쇄하여 과일즙을 준비하는 단계(S2);
상기 S2 단계에서 준비된 과일즙 49 중량부에 물 7 중량부, 식초 5 중량부와 다진 마늘 0.5 중량부를 첨가하여 가열한 후에 냉각하여 2차 농축액을 제조하는 단계(S3);
고추장 20 중량부, 식초 10 중량부, 다진 마늘 0.5 중량부, 생강 0.5 중량부, 올리고당 25 중량부, 설탕 24 중량부, 및 고춧가루 20 중량부을 상기 1차 농축액과 상기 2차 농축액과 혼합하는 단계(S4)를 포함하는 것을 특징으로 하는 물회 육수의 제조방법.9 to 11 parts by weight of onion, 12 to 14 parts by weight, 7 to 13 parts by weight of seaweed, 8 to 14 parts by weight of chrysanthemum, 6 to 10 parts by weight of dried mushroom, 2 to 3 parts by weight of plum And 3 to 6 parts by weight of doenjang are added, and the mixture is heated in medium-air for 3 to 5 hours and then cooled to prepare a first concentrate (S1);
(S2) of preparing fruit juice by grinding one or more fruits selected from the group consisting of pears, apples, lemons, onions, kiwi, pineapples, grapes, and mandarins;
7 parts by weight of water, 5 parts by weight of vinegar and 0.5 part by weight of minced garlic are added to 49 parts by weight of the fruit juice prepared in the step S2, and the mixture is heated and cooled to prepare a second concentrate (S3);
20 parts by weight of kochujang, 10 parts by weight of vinegar, 0.5 parts by weight of minced garlic, 0.5 parts by weight of ginger, 25 parts by weight of oligosaccharide, 24 parts by weight of sugar and 20 parts by weight of red pepper powder are mixed with the primary concentrate and the secondary concentrate S4). ≪ / RTI >
상기 1차 농축액을 제조하는 단계(S1)는 농축액 제조를 위한 용기의 내부 바닥에 무를 먼저 배치하고, 이후에 양파, 다시마, 황태 머리, 마른 버섯, 된장의 순서로 배치하고, 이후 매실액과 물을 첨가하는 것을 특징으로 하는 물회 육수의 제조방법.The method according to claim 1,
In the step (S1) of producing the first concentrated liquid, radish is first placed on the inner bottom of the container for concentrate production, and then placed in the order of onion, kelp, kelp, dried mushrooms and doenjang, Is added to the water-in-oil emulsion.
상기 과일즙을 준비하는 단계(S2)는,
배 7 중량부, 사과 7 중량부, 레몬 5 중량부, 양파 10 중량부, 키위 10 중량부, 및 파인애플 10 중량부의 과일을 믹서기에 분쇄하여 생성된 과즙액을 준비하는 것을 특징으로 하는 물회 육수의 제조방법.The method according to claim 1,
The step S2 of preparing the fruit juice comprises:
A juice produced by pulverizing fruit of 7 parts by weight, 7 parts by weight of apple, 5 parts by weight of lemon, 10 parts by weight of onion, 10 parts by weight of kiwifruit and 10 parts by weight of pineapple in a blender is prepared. Gt;
상기 2차 농축액을 제조하는 단계(S3)에서의 상기 물은 전해환원수인 것을 특징으로 하는 물회 육수의 제조방법.
The method according to claim 1,
Wherein the water in the step (S3) of producing the second concentrated liquid is electrolytic reduced water.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210127370A (en) | 2020-04-14 | 2021-10-22 | 곽봉근 | Method for manufacturing Sauce of Cold Raw Fish Soup and Sauce of Cold Raw Fish Soup by the same |
| KR20230136994A (en) | 2022-03-21 | 2023-10-04 | 임대용 | Sauce for cold raw fish soup and manufacturing method of the same |
| KR20240028010A (en) | 2022-08-24 | 2024-03-05 | 이주용 | Sauce for cold raw fish soup and manufacturing method of the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100918177B1 (en) * | 2008-04-11 | 2009-09-17 | 오학익 | Raw fish dish in water and how to make it |
| KR101185638B1 (en) * | 2011-02-16 | 2012-09-24 | 이병춘 | Manufacturing method for slices of raw fish and water of spice |
| KR20140122847A (en) * | 2013-04-11 | 2014-10-21 | 한성태 | making method of stock for sliced raw fish and water of spice |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100918177B1 (en) * | 2008-04-11 | 2009-09-17 | 오학익 | Raw fish dish in water and how to make it |
| KR101185638B1 (en) * | 2011-02-16 | 2012-09-24 | 이병춘 | Manufacturing method for slices of raw fish and water of spice |
| KR20140122847A (en) * | 2013-04-11 | 2014-10-21 | 한성태 | making method of stock for sliced raw fish and water of spice |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210127370A (en) | 2020-04-14 | 2021-10-22 | 곽봉근 | Method for manufacturing Sauce of Cold Raw Fish Soup and Sauce of Cold Raw Fish Soup by the same |
| KR102453233B1 (en) * | 2020-04-14 | 2022-10-07 | 곽봉근 | Method for manufacturing Sauce of Cold Raw Fish Soup and Sauce of Cold Raw Fish Soup by the same |
| KR20230136994A (en) | 2022-03-21 | 2023-10-04 | 임대용 | Sauce for cold raw fish soup and manufacturing method of the same |
| KR20240028010A (en) | 2022-08-24 | 2024-03-05 | 이주용 | Sauce for cold raw fish soup and manufacturing method of the same |
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