KR101933043B1 - Method for Manufacturing Soy Sauce Marinated Crab Containing Allium hookeri - Google Patents
Method for Manufacturing Soy Sauce Marinated Crab Containing Allium hookeri Download PDFInfo
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- KR101933043B1 KR101933043B1 KR1020170012699A KR20170012699A KR101933043B1 KR 101933043 B1 KR101933043 B1 KR 101933043B1 KR 1020170012699 A KR1020170012699 A KR 1020170012699A KR 20170012699 A KR20170012699 A KR 20170012699A KR 101933043 B1 KR101933043 B1 KR 101933043B1
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- soy sauce
- sauce
- red
- crab
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
Abstract
본 발명은 간장소스에 홍게 성분과 삼채를 포함시켜 간장게장을 제조함으로써 간장게장의 불쾌취를 제거하고 저장성을 증가시키는 간장게장의 제조방법에 관한 것이다.
본 발명의 방법으로 제조되는 간장게장은 홍게의 메티오닌 성분과 삼채의 유황성분 간의 작용으로 항균활성이 증가하고 홍게 껍질의 아스타산틴에서 유래된 아스타신이 삼채와 함께 간장게장의 항산화활성을 증가시키므로 간장게장을 장기간 보관하여도 부패 및 변질이 방지되고 맛이 오랫동안 유지될 수 있어서 저염 간장게장의 제조가 가능하며, 또한 삼채가 첨가되어 게와 간장 특유의 불쾌취가 감소하고 삼채와 홍게 껍질의 키틴으로부터 얻은 키토산을 간장소스에 부가하므로 유용 생리활성물질이 풍부한 기능성 간장게장의 제조가 가능하다.The present invention relates to a method for preparing soy sauce soy sauce by removing soy sauce soy sauce and improving storage stability by preparing red sauce soy sauce by incorporating red sauce ingredients and triquetrum into soy sauce sauce.
The soy sauces produced by the method of the present invention have an antimicrobial activity due to the action between the methionine component of the red sea bream and the sulfur component of the red sea bream and the astaxanthin derived from the red sea bream astaxanthin increases the anti- Can be preserved for a long period of time to prevent spoilage and deterioration, and the taste can be maintained for a long time. Thus, it is possible to manufacture a low salt soy sauce paste, and furthermore, the addition of a sauce reduces the unpleasant odor unique to crab and soy sauce, Since chitosan is added to soy sauce sauce, it is possible to manufacture a functional soy sauce paste rich in useful physiologically active substances.
Description
본 발명은 간장소스에 홍게 성분과 삼채를 포함시켜 간장게장을 제조함으로써 간장게장의 불쾌취를 제거하고 저장성을 증가시키는 간장게장의 제조방법에 관한 것이다.The present invention relates to a method for preparing soy sauce soy sauce by removing soy sauce soy sauce and improving storage stability by preparing red sauce soy sauce by incorporating red sauce ingredients and triquetrum into soy sauce sauce.
일반적으로 게(crab)는 인체에 유용한 DHA(osa hexaenoic acid), EPA(eicosapentaenoic acid) 등의 불포화 지방산과 키틴, 타우린을 다량 포함하고 비타민 B2, 칼슘, 필수 아미노산 등을 함유하고 있어서 노약자 및 성장기 어린이에게 권장되는 식품으로 알려져 있으며, 특히 저지방, 고단백을 필요로 하는 간장병, 고혈압, 비만증 환자에게 유익하고 질병으로부터의 회복촉진, 항암, 간기능 강화 및 관절신경통에 좋은 것으로 알려져 있다.In general, crab contains a large amount of unsaturated fatty acids such as DHA (osa hexaenoic acid) and EPA (eicosapentaenoic acid), chitin and taurine, which are useful for human body, and contains vitamin B2, calcium and essential amino acids, It is known to be a recommended food, especially for low fat, high protein, liver disease, hypertension and obesity patients, and is known to be good for promoting recovery from disease, anticancer, liver function enhancement and arthralgia.
이러한 게를 이용한 대표적인 전통음식으로서 양념게장과 간장게장이 있으며, 갯벌이 있는 해안지방에서는 주로 신선한 게를 무쳐서 먹는 양념게장을 만들고 내륙지방에서는 간장에 절여서 상대적으로 장기간 보관이 가능한 간장게장을 만들며, 게장 중 양념게장은 수컷 게, 간장게장은 암컷 게를 많이 사용한다.As a representative traditional food using these crabs, there are seasonal goats and soy sauce paddies. In the coastal areas with tidal flats, we make seasoning paddies that mainly eat fresh crabs. In the inland provinces, they make soy paddies which can be stored for a relatively long period. Some of the seasoning crabs use a male crab, and soy sauce crabs use a crab crab.
게장 중에서 간장게장의 전통적인 제조방법은 냉동 또는 살아 있는 꽃게를 세척하여 이물질을 제거하고, 각종 첨가물을 혼합하여 끓여서 식힌 간장에 게를 충분히 잠기도록 한 후 일정기간 숙성하는 과정을 수차례 반복하여 만드는 것이 일반적이다.Among the traditional methods of preparing soy sauce, soy sauce is prepared by washing the frozen or live crab to remove foreign substances, mixing various additives, boiling and cooling the crab in the cooled soy sauce, and then aging for a certain period of time It is common.
이때, 간장게장의 풍미를 향상시키기 위하여 간장게장 제조용 간장에 마늘, 생강, 마른 통고추, 술 등의 부재료를 함께 넣어 끓이기도 한다.At this time, in order to improve the flavor of soy sauce, soy sauce soy sauce soy sauce soy sauce, garlic, ginger, dry gongchu, alcohol and other ingredients are boiled.
그런데 종래의 방법으로 제조되는 간장게장은 게의 비린내와 간장에서 오는 구릿한 냄새를 제거하기 위하여 짜게 제조하거나 약간의 술을 첨가하는 방법이 사용되고 있으나, 이러한 방법으로 제조된 간장게장은 높은 염도로 인하여 젊은 세대의 입맛에 맞지 않고 성인병을 유발하는 문제가 있어서 웰빙을 추구하는 현대인의 기호에 부합되지 못하는 단점이 있다.However, soy sauces prepared by conventional methods have been produced by weevil production or by adding a little sake to remove crab odors from fish crab and soy sauce, but the soy sauce crab prepared by this method has a high salinity There is a disadvantage that it does not meet the taste of the younger generation, and it causes the problem of adult disease, so that it can not meet the taste of modern people pursuing well-being.
또한, 전통방식의 간장게장 제조방법은 간장을 두세 번 끓여서 식힌 후 붓기를 반복해야 하므로 제조과정이 번거롭고 게를 직접 가열하여 익히는 것이 아니므로 세균번식의 우려가 있으며, 기호에 따라 마늘, 생강 등의 양념을 더 첨가하나 게와 간장 특유의 비릿하고 구릿한 향이 완전히 제거되지 못하여 일부 수요자들에게 거부감을 불러일으키기도 한다.In addition, the conventional method of manufacturing soy sauce soy sauce has a problem in that it is difficult to produce soy sauce by boiling the soy sauce a few times and then repeatedly swollen, so that the production process is troublesome and the crab is not cooked by heating directly. It adds some spice, but it does not completely remove the fragrant and salty flavor of crab and soy sauce, which causes some customers to feel rejected.
더불어, 제조된 간장게장을 보관할수록 비린내가 심해지고 맛이 변질되며, 게의 껍질에 함유된 아스타산틴(astaxanthin) 성분이 공기 중의 산소와 결합하여 변색되는 산화작용 등으로 인하여 유통기한이 비교적 짧으므로, 간장게장 제조 후 즉시 섭취해야 하는 단점이 있다.In addition, storage of soy sauce made in soy sauce is accompanied by an increase in fishy smell, altered taste, astaxanthin contained in the crab shell, , And soy sauces.
이러한 문제를 해결하기 위하여, 한국공개특허공보 제2014-0140914호 및 제2016-0132341호, 한국등록특허공보 제1211929호, 제1275328호 및 제1167811호에는 간장에 한약재를 넣어서 끓인 후 게를 침지하여 간장게장을 제조하는 방법이 제안되었으며, 간장게장이 짜지 않아도 한약재의 항균력에 의해 오래 보관할 수 있고 한약재의 강한 향이 게와 간장의 비릿하고 구릿한 향을 상쇄하도록 하였다.In order to solve such a problem, Korean Patent Laid-Open Nos. 2014-0140914 and 2016-0132341, Korean Patent Registration Nos. 1211929, 1275328 and 1167811 add soybean medicines in soy sauce, boil them, A method of making soy sauce paste was proposed. Even if soy sauce paste is not squeezed, it can be stored for a long time by the antibacterial power of herbal medicine, and the strong smell of herbal medicines offset the salty flavor of the crab and soy sauce.
그런데 간장게장은 본래 간장의 짠맛, 게 자체의 쌉싸래한 맛, 간장 양념에 들어간 양파나 설탕이 내는 단맛, 발효과정에서 생긴 신맛, 청양고추나 생강 등을 가미해 내는 매운맛 등으로 인하여 밥도둑이라는 별칭이 붙을 만큼 취식자의 입맛을 만족시키는데, 상기와 같이 한약재를 첨가한 간장게장은 한약재의 강한 향과 쓴맛으로 인하여 간장게장 본래의 풍미가 저하되는 문제가 있다.However, the soy sauce crab is originally nicknamed the "rice steak" due to the saltiness of the soy sauce, the bland taste of the crab itself, the sweetness of the onion or sugar in the soy sauce season, the sour taste of the fermentation process and the pungent flavor of Cheongyang pepper and ginger The soy sauce paste added with the herb medicine has the problem that the original flavor of the soy sauce paste is lowered due to the strong flavor and bitter taste of the herb medicine.
이에, 한국등록특허공보 제1060228호에는 게장의 좋지 않은 냄새를 제거하고 우수한 향미를 가지며 변질이나 부패를 방지하여 보존성이 뛰어난 참게장 담그는 방법이 제시되었으며, 참게를 회향 우린 물에 침지하여 냄새를 제거하고 간장혼합액(간장과 알코올)에 침지하여 간을 침투시키면서 살균처리하며, 간장혼합액만을 분리하여 끓이고 냉각시킨 용액에 참게를 침지하는 과정을 반복한 후 참게 배딱지 내에 양념장(소고기, 대파, 생강, 마늘, 풋고추)을 넣고 숙성액(상기 간장혼합액에 소고기를 첨가하여 끓이고 연근건조분말, DL-사과산, 글리시리진, 구연산 및 프로테아제를 첨가)에 침지하여 발효숙성시킴으로써 참게장을 제조한다.Korean Patent Registration No. 1060228 discloses a method for soaking the sea crab that has excellent preservability by eliminating unpleasant odors of the crab, excellent flavor, and preventing deterioration or decay. The crab is soaked in water to remove odor After immersing the liver in a mixed solution (soy sauce and alcohol), it was sterilized while penetrating the liver. After the soy sauce mixture was separated and boiled and cooled, the sea urchin was immersed in the solution. The sauce was then mixed with beef, green onion, ginger, garlic, Green pepper) are added and fermentation is aged by immersing in a fermentation liquid (boiled soy bean is added to the soy sauce mixture, and dried root powder, DL-malic acid, glycyrrhizin, citric acid and protease are added).
상기 발명은 연근의 지질과산화억제작용으로 참게에서 발생하는 냄새와 발효과정에서 생성되는 산패에 의한 좋지 않은 냄새발생을 방지하고 회향, 구연산, DL-사과산, 발효과정에서 생성되는 유기산에 의해 향미가 부여되며, 참게의 육질과 소고기의 단백질이 분해되어 생성되는 아미노산을 비롯한 각종 유기산으로 감칠맛에 의한 풍미가 증가하고 알코올의 첨가에 의해 항산화기능, 방부기능, 유해균활성 억제기능 등으로 변질이나 부패를 방지할 수 있는 효과를 제공한다.The present invention relates to a method for preventing lipid peroxidation of a lotus root, which prevents odor generated from fish crabs and bad smell caused by rancidity generated during fermentation process, And the amino acids produced by decomposition of the meat of beef and protein of beef, and various organic acids increase flavor due to the richness of alcohol, by adding the antioxidant function, antiseptic function, inhibition of harmful microorganism activity, etc. to prevent deterioration and corruption Provides a possible effect.
그러나 상기 발명은 참게장 침지액을 수회 반복하여 끓이므로 침지액의 염도가 높아지고 따라서 참게가 짜게 되며, 참게의 육질과 소고기가 분해되어 아미노산을 생성함에 따라 감칠맛은 증가하나 참게의 육질이 분해됨으로 인하여 참게 육질의 부드러우면서 야들야들한 식감이 사라지는 단점이 있다.However, in the above invention, the salty solution of the crab crab is boiled several times, so the saltiness of the immersion liquid is increased, and thus the crab meat is squeezed. As the meat quality of beef crab and beef are decomposed to produce amino acid, the richness of meat is increased. There is a disadvantage that the texture of the meat is soft and soft.
본 발명은 상기의 문제를 해결하기 위한 것으로서, 짜지 않으면서 장기간 보관이 가능하고 게살의 식감이 보존되면서 게장의 불쾌취가 저감된 간장게장의 제조방법을 제공하는 것이다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems, and it is an object of the present invention to provide a method of manufacturing a soy sauce paste which can be stored for a long period without being squeezed and the texture of crab meat is preserved.
상기 과제를 해결하기 위하여, 본 발명은 게를 세척하여 이물질을 제거한 후 0~10 ℃에서 물기를 제거하는 단계; 간장 100 중량부에, 음용수 3~8 중량부, 물엿 3~8 중량부, 다시마 3~8 중량부, 소금 3~8 중량부, 마늘 2~6 중량부, 설탕 2~6 중량부, L-글루타민산나트륨 2~6 중량부, 양파 2~6 중량부, 고추(건고추 포함) 2~6 중량부, 사과 1~4 중량부, 생강 1~4 중량부, 대추 0.5~3.0 중량부 및 감초 0.5~3.0 중량부로 이루어진 군 중에서 선택된 적어도 어느 하나의 부재료를 혼합하여 간장소스를 제조하는 단계; 상기 물기가 제거된 게를 상기 간장소스에 침지하고 0~10 ℃에서 3~5 일간 1차 숙성하는 단계; 상기 1차 숙성한 게를 건져내고 간장소스에 홍게를 넣어 30~100 분간 끓인 후 홍게를 제거하여 홍게간장소스를 제조하는 단계;
상기 홍게간장소스 제조에 사용된 홍게를 파쇄하고 3~6 중량%의 염산 수용액과 혼합하고 2~4 시간 반응시킨 후 물로 세척하는 단계; 상기 물로 세척한 홍게를 30~50 부피%의 에탄올 수용액에 침지하고 20~30 시간 교반한 다음 홍게를 제거하여 홍게 에탄올 추출액을 제조하는 단계; 상기 홍게 에탄올 추출액을 80~90 ℃로 가열하는 단계; 상기 홍게 에탄올 추출액 제조에 사용된 홍게를 물로 세척하고 3~6 중량%의 수산화나트륨 수용액과 혼합하여 90~100 ℃에서 3~5 시간 반응시킨 후 물로 세척하고 이를 45~55 중량%의 수산화나트륨 수용액과 혼합하여 100~120 ℃에서 1~2 시간 반응시킨 후 물로 세척하는 단계; 상기 가열한 홍게 에탄올 추출액과, 수산화나트륨 수용액과 반응시킨 후 물로 세척한 홍게를 홍게간장소스에 첨가하고 상온으로 냉각시키는 단계; 상기 냉각된 홍게간장소스에 상기 1차 숙성한 게를 침지하고 0~10 ℃에서 3~5 일간 2차 숙성하는 단계; 및 상기 2차 숙성한 홍게간장소스에 간장 100 중량부 기준 삼채 15~20 중량부를 첨가하는 단계;를 포함하는 삼채가 함유된 간장게장의 제조방법을 제공한다.In order to solve the above-mentioned problems, the present invention provides a method for removing foreign matters, comprising: washing the crabs to remove foreign substances; 3 to 8 parts by weight of drinking water, 3 to 8 parts by weight of starch syrup, 3 to 8 parts by weight of seaweed, 3 to 8 parts by weight of salt, 2 to 6 parts by weight of garlic, 2 to 6 parts by weight of sugar, 2 to 6 parts by weight of sodium glutamate, 2 to 6 parts by weight of onion, 2 to 6 parts by weight of red pepper (including dried red pepper), 1 to 4 parts by weight of apple, 1 to 4 parts by weight of ginger, 0.5 to 3.0 parts by weight of jujube, To 3.0 parts by weight of at least one raw material; Immersing the crab in which the moisture is removed in the soy sauce sauce and aging at 0 to 10 ° C for 3 to 5 days; Removing the first aged crab, boiling the red crab in a soy sauce for 30 to 100 minutes, and removing red crab to prepare a red sauce sauce;
Crushing the red ginseng used in the preparation of the red ginseng sauce, mixing with 3 to 6 wt% hydrochloric acid aqueous solution, reacting for 2 to 4 hours, and washing with water; Immersing the red ginseng washed with water in an aqueous solution of 30 to 50% by volume ethanol, stirring for 20 to 30 hours, removing red ginseng to prepare a red ginseng ethanol extract; Heating the red ginseng ethanol extract to 80 to 90 캜; The red ginseng used in the preparation of the red ginseng ethanol extract was washed with water, mixed with 3 to 6 wt% aqueous sodium hydroxide solution, reacted at 90 to 100 ° C for 3 to 5 hours, washed with water and treated with 45 to 55 wt% Followed by 1 to 2 hours of reaction at 100 to 120 ° C, followed by washing with water; Reacting the heated red ginseng ethanol extract with an aqueous solution of sodium hydroxide, adding red ginseng washed with water to a red ginseng sauce, and cooling to room temperature; Immersing the first aged crab in the cooled red soy sauce and secondly aging at 0 to 10 ° C for 3 to 5 days; And adding 15 to 20 parts by weight of a three-sided loaf based on 100 parts by weight of soy sauce to the second aged red soy sauce sauce.
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본 발명의 방법으로 제조되는 간장게장은 홍게의 메티오닌 성분과 삼채의 유황성분 간의 작용으로 항균활성이 증가하고 홍게 껍질의 아스타산틴에서 유래된 아스타신이 삼채와 함께 간장게장의 항산화활성을 증가시키므로, 간장게장을 장기간 보관하여도 부패 및 변질이 방지되고 맛이 오랫동안 유지될 수 있어서 저염 간장게장의 제조가 가능하다.The soy sauces produced by the method of the present invention have an antimicrobial activity due to the action between the methionine component of the red sea bream and the sulfur component of the red sea bream and the astaxanthin derived from the red sea bream astaxanthin increases the anti- Even if the yeast is stored for a long time, it is possible to prevent spoilage and deterioration, and the taste can be maintained for a long time, thus making it possible to manufacture a low salt soy sauce yeast.
또한, 삼채가 첨가되어 게와 간장 특유의 불쾌취가 감소하고 삼채와 홍게 껍질의 키틴으로부터 얻은 키토산을 간장소스에 부가하므로 유용 생리활성물질이 풍부한 기능성 간장게장의 제조가 가능하다.In addition, the addition of tripech reduces the unpleasant odor specific to crab and soy sauce, and chitosan obtained from chitin of tripe and red sea bream is added to soy sauce so that it is possible to produce functional soy sauce rich in useful physiologically active substances.
본 발명은 게를 간장에 침지하여 1차 숙성하고, 상기 1차 숙성한 게를 홍게를 넣어 달인 간장에 침지하여 2차 숙성한 후 여기에 삼채를 첨가하여 간장게장을 제조한다.In the present invention, the crab is immersed in soy sauce and aged for the first time, and the first aged crab is immersed in the soy sauce containing the red crab, and then the second craze is added to the crab to prepare the soy sauce crab.
이하 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 주재료인 게는 간장게장의 재료로 사용할 수 있는 게라면 그 종류에 제한되지 않으며, 예를 들어 꽃게, 참게, 대게, 범게, 엽낭게, 달랑게, 길게, 농게, 칠게, 돌게, 자기게, 바위게, 콩게, 갈게, 무늬발게, 물맞이게, 붉은발사각게, 밤게, 도둑게, 일통게, 만두게 등 중에서 어느 하나를 사용할 수 있고, 상기 게 종류들 중에서 간장절임에 가장 적합한 꽃게를 이용하는 것이 간장게장의 풍미를 잘 살릴 수 있는 점에서 가장 바람직하다.The main ingredient of the present invention is not limited to the type of soy sauce that can be used as a raw material of soy sauce paste. Examples include crab crab, crab crab, crab crab, crab crab crab crab crab crab crab crab crab crab crab crab , A crab crab, a crab crab, a crab crab, a crab crab, a crab crab, a red crab crab, a crab crab, a crab crab, a crab crab, a crab crab, a crab crab crab crab, It is most preferable that the flavor of soy sauce can be saved.
꽃게(Portunus trituberculatus)는 절지동물 십각목(十脚目) 꽃게과의 갑각류로서, 단백질이 풍부하고 지방이 적으며 위의 기능을 강화하고 소화가 잘 되어 입맛을 돋워주며 비타민, 칼륨, 칼슘 등의 함량이 높아서 성장기의 어린이이나 임신 중인 여성에게 좋은 식재료이며, 베타인(betaine) 성분을 함유하고 있어서 스태미나 증강 및 콜레스테롤 배출 효과가 우수하고 심장 및 간기능 강화, 당뇨예방, 골다공증 예방에 좋은 식품으로 알려져 있다.Crab ( Portunus) trituberculatus ) is a crustacean of the arthropod zygomaticus (脚) crabgrass. It is rich in protein, low in fat, strengthens the function of the stomach, digest well and increases the taste. It has high content of vitamins, potassium and calcium, It is a good food for children and pregnant women. It contains betaine ingredient, so it has excellent stamina enhancement and cholesterol efficacy. It is known as a good food for strengthening heart and liver function, preventing diabetes and preventing osteoporosis.
먼저, 게를 선별한 후 세척하여 손질한다.First, the crabs are sorted and cleaned.
게가 냉동상태일 경우 10 ℃ 이하에서 해동하고 물로 깨끗이 세척하여 게의 표면에 묻은 이물질을 제거한 후 냉장조건(0~10 ℃)에서 물기를 제거하며, 이러한 냉장상태의 해동 및 탈수는 게의 신선도를 유지하는데 필요하다.When the crab is frozen, it is thawed at below 10 ℃ and cleaned with water to remove the foreign matter on the surface of the crab and remove the water from the refrigeration condition (0 ~ 10 ℃) .
다음은 상기에서 손질한 게를 간장소스에 침지하여 1차 숙성한다.Next, the above-prepared crab is immersed in soy sauce to mature first.
상기 간장소스는 게의 비린내와 간장의 구릿한 향을 제거하거나 감소시키는 부재료를 포함하며, 상기 부재료로서 물엿, 다시마, 소금, 마늘, 설탕, L-글루타민산나트륨, 양파, 고추(건고추 포함), 사과, 생강, 대추, 감초 중에서 1종 또는 2종 이상을 간장에 첨가하여 간장소스를 준비하는 것이 바람직하고, 간장 100 중량부에 음용수 3~8 중량부, 물엿 3~8 중량부, 다시마 3~8 중량부, 소금 3~8 중량부, 마늘 2~6 중량부, 설탕 2~6 중량부, L-글루타민산나트륨 2~6 중량부, 양파 2~6 중량부, 고추(건고추 포함) 2~6 중량부, 사과 1~4 중량부, 생강 1~4 중량부, 대추 0.5~3.0 중량부, 감초 0.5~3.0 중량부인 것이 더욱 바람직하다.The soy sauce includes a syrup, kelp, salt, garlic, sugar, sodium L-glutamate, onion, pepper (including dried red pepper) It is preferable to add one or more kinds of apple, ginger, jujube and licorice to soy sauce to prepare a soy sauce. In 100 parts by weight of soy sauce, 3 ~ 8 parts by weight of drinking water, 3-8 parts by weight of starch syrup, 8 to 8 parts by weight of salt, 2 to 6 parts by weight of garlic, 2 to 6 parts by weight of sugar, 2 to 6 parts by weight of sodium L-glutamate, 2 to 6 parts by weight of onion, 2 to 6 parts by weight of pepper More preferably 1 to 4 parts by weight of apple, 1 to 4 parts by weight of ginger, 0.5 to 3.0 parts by weight of jujube, and 0.5 to 3.0 parts by weight of licorice.
상기 1차 숙성은 게를 간장소스에 침지하고 냉장조건에서 3~5 일간 정치하여 게살에 간장소스 성분이 충분히 스며들도록 한다.The primary fermentation is to immerse the crab in a soy sauce and allow it to stand for 3 to 5 days under refrigeration conditions so that the soy sauce ingredients are sufficiently permeated into crab meat.
다음은 상기 1차 숙성한 게를 건져내고 간장소스에 홍게를 넣고 가열한 다음 홍게를 제거하여 홍게간장소스를 준비하며, 상기 가열은 홍게의 성분이 간장소스에 충분히 우러나오도록 끓는점에서 30~100 분 정도 가열하는 것이 바람직하다.Next, remove the first aged crab, add red ginger into the soy sauce, heat it, remove the red ginger, and prepare the red ginger soy sauce. The above boiling is done for 30 ~ 100 minutes at boiling point It is preferable to heat it.
붉은대게라고도 불리는 홍게(red snow crab, Chionoecetes japonicus)는 특유의 감칠맛과 향 때문에 많은 사람이 별미로 즐겨 먹는 음식으로서, 수심 700~2000 m에서 서식하고 배 및 몸통 전체가 붉은 주황색을 띤다.A red snow crab, also known as a red crab, Chionoecetes japonicus ) is a food that many people enjoy because of its unique flavor and aroma. It lives at 700 ~ 2000 m in depth, and the whole body of the stomach is reddish orange.
홍게는 게살이 담백하고 쫄깃쫄깃하며 단백질 함량이 많고 필수아미노산이 풍부한데, 게살의 주요 아미노산은 글루타민산(glutamic acid), 아스파르트산(aspartic acid), 아르기닌(arginine), 라이신(lysine), 글리신(glycine), 로이신(leucine), 메티오닌(methionine) 등이고 피로글루탐산(pyroglutamic acid), 프로피온산(propionic acid), 젖산(lactic acid)과 같은 유기산과 칼슘, 철분, 인, 마그네슘 등의 무기질이 함유되어 있다.The main amino acids of crab meat are glutamic acid, aspartic acid, arginine, lysine, glycine, glycine, and the like. Leucine and methionine and organic acids such as pyroglutamic acid, propionic acid and lactic acid and minerals such as calcium, iron, phosphorus and magnesium.
홍게의 살은 지방 함량이 적고 소화가 잘 되어 회복기 환자에게 좋으며, 몸을 차게 하는 성분이 있어서 해열에 효과적이고 알코올 해독작용이 있으며, 가슴이 답답한 증세를 풀어주고 내장기능을 원활하게 하며 뼈와 근육을 튼튼하게 하고 혈중 콜레스테롤 수치를 떨어뜨리는 작용이 있으며, 알에는 세포를 활성화하는 핵산이 많이 들어 있어서 노화를 방지하는 효과가 있다.Red flesh is low in fat content and good in digestion. It is good for recovery patients. It has effective ingredient to cool the body and it is effective for fever and alcohol detoxification. It relieves symptoms of chest tightness, smoothes internal functions, And to lower blood cholesterol level, and eggs have a lot of nucleic acid that activates cells, so it has the effect of preventing aging.
또한, 껍질에는 키틴(chitin), 타우린(taurine), 아스타산틴(astaxanthin)이 다량 함유되어 있는데 키틴을 원료로 하여 얻어지는 키토산은 독성이 없고 인체효소에 의해 잘 분해되며 면역력 강화, 간기능 강화, 생체리듬조절 능력과 미용작용이 있어서 건강식품과 화장품 원료로 이용되고 있다.In addition, the shell contains a large amount of chitin, taurine and astaxanthin. Chitosan obtained by using chitin as a raw material has no toxicity and is well decomposed by human enzyme, It has rhythm control ability and beauty effect and is used as a raw material for health food and cosmetics.
타우린은 간기능 보조 및 간장의 치료작용과 담즙 염 대사에 직접 관여하여 이담 작용, 담석 형성 예방, 혈청 콜레스테롤 저하, 피로 예방 및 회복 등의 효능이 있으며, 아스타산틴은 색소성분으로서 단백질이 결합되어 청록색을 나타내나 가열에 의해 단백질이 떨어지면서 산화되어 아스타신(astacin)으로 전환되어 붉은색을 나타내며, 강력한 항산화제인 α-토코페롤(α-tocopherol)보다 높은 항산화능력을 가지고 있고 면역증진효과도 나타낸다.Taurine is directly involved in the hepatic function and hepatic metabolism of hepatic function and bile salt metabolism, and has effects such as dementia action, prevention of gallstone formation, serum cholesterol lowering, fatigue prevention and recovery, and astaxanthin binds protein as a pigment component, , But the protein is oxidized by heating and converted to astacin to show red color. It has antioxidant ability higher than α-tocopherol, which is a strong antioxidant, and also shows immunity enhancing effect.
상기 간장소스에 홍게를 넣어서 가열하면 홍게 살에 함유된 영양성분과 껍질에 함유된 타우린이 용해되어 간장소스에 용출되며, 타우린, 글리신, 글루탐산, 아르기닌 등의 유리 아미노산과 피로글루탐산, 프로피온산, 젖산 등 유기산이 특유의 맛과 향을 내어 향미제, 정미제의 역할을 하므로 게의 비린내와 간장의 구릿한 향을 상쇄하고 간장소스의 맛을 향상시킨다.When the liver sauce is heated by adding red ginger, the nutrients contained in red sea bream and the taurine contained in the shell are dissolved and eluted into soy sauce. Free amino acids such as taurine, glycine, glutamic acid and arginine and pyroglutamic acid, propionic acid, Organic acid gives unique flavor and aroma to serve as a flavor and tasting agent, so as to offset the gummy smell of crab and soy sauce and improve the taste of soy sauce.
그런데 홍게 껍질에 함유된 키틴과 아스타산틴은 수불용성이어서 간장소스에 홍게를 넣어서 가열하여도 간장소스에 용출되지 못하여 이들 유용성분을 간장게장에 부가하지 못하는 단점이 있다.However, chitin and astaxanthin contained in red rind shells are insoluble in water, so that they can not be eluted into soy sauce even if they are heated by adding red mildew to soy sauce sauce.
이러한 단점을 극복하기 위하여, 상기 홍게간장소스를 제조하는데 사용되었던 홍게를 먼저 용기에 담고 홍게가 잠길 정도의 에탄올을 부은 후 교반하면 홍게 껍질 중의 아스타산틴이 에탄올에 용해되어 추출되고, 에탄올 추출은 20~30 시간이면 홍게 껍질에 함유된 아스타산틴이 에탄올에 충분히 용해되며, 상기 에탄올은 농도가 높을수록 추출수율이 높으나 추출액을 간장게장에 사용하기 위하여 농도가 낮을수록 유리하므로 에탄올 농도를 30~50 부피%의 수용액으로 조정하여 추출하면 아스타산틴을 충분히 추출하면서 간장게장에 첨가하는데 적정하다.In order to overcome this disadvantage, in order to overcome this disadvantage, the red ginseng which was used to prepare the red ginseng sauce was first placed in a container, and the ethanol was poured to such an extent that the red ginseng was submerged. After stirring, astaxanthin in the red ginseng was dissolved in ethanol and extracted. At 30 hours, astaxanthin contained in red sea bream is fully dissolved in ethanol. The higher the concentration of ethanol, the higher the extraction yield. However, since the ethanol concentration is lower for the purpose of using the extract in the soy sauce, ethanol concentration is preferably 30-50 volume % Aqueous solution, it is appropriate to add astaxanthin to soy sauces while sufficiently extracting astaxanthin.
추출수율을 높이기 위하여 홍게를 파쇄하여 에탄올 추출하는 것이 바람직하고 홍게를 미세 분쇄하여 분말화한 후 에탄올 추출하는 것이 더욱 바람직하며, 홍게의 살을 분리제거한 홍게 껍질만을 에탄올 추출함으로써 분리한 홍게의 살을 별도의 용도로 이용하는 것도 가능하다.In order to increase the extraction yield, it is preferable to rinse the red mulch to perform ethanol extraction. It is more preferable that the red mulch is pulverized and powdered, followed by ethanol extraction. The red mulch It is also possible to use it for another purpose.
아스타산틴 추출수율을 좀 더 높이기 위하여 상기 에탄올 추출 전 홍게에 3~6 중량%의 염산 수용액을 혼합하고 2~4 시간 반응시킨 후 물로 세척하고 에탄올 추출하는 것이 바람직하며, 염산 수용액은 홍게 껍질의 무기질을 제거하여 아스타산틴이 에탄올에 용이하게 용해될 수 있도록 한다.In order to further increase the extraction yield of astaxanthin, it is preferable to add 3 to 6 wt% hydrochloric acid aqueous solution to the red sea bream before the ethanol extraction and react for 2 to 4 hours, then wash with water and extract with ethanol. So that astaxanthin can be easily dissolved in ethanol.
또한, 상기 아스타산틴을 추출한 홍게를 물로 세척한 후 3~6 중량%의 수산화나트륨 수용액을 혼합하고 90~100 ℃에서 3~5 시간 반응시켜 홍게 껍질의 단백질을 제거하여 키틴을 얻으며, 이를 물로 세척하고 45~55 중량%의 수산화나트륨 수용액을 혼합하여 100~120 ℃에서 1~2 시간 반응시켜 탈아세틸 처리하고 물로 세척하여 키토산을 얻는다.The astaxanthin-extracted red sea bream is washed with water, mixed with an aqueous solution of sodium hydroxide of 3 to 6% by weight and reacted at 90 to 100 ° C for 3 to 5 hours to remove proteins from the red sea bream to obtain chitin. And 45 to 55% by weight of an aqueous solution of sodium hydroxide are mixed, reacted at 100 to 120 ° C for 1 to 2 hours, deacetylated and washed with water to obtain chitosan.
홍게의 껍질은 다른 게 종류에 비하여 갑각이 연하므로 게살 분리가 쉽고 껍질 중의 아스타산틴과 키틴 성분이 용이하게 추출될 수 있으며, 상기와 같이 추출한 아스타산틴 함유 에탄올, 키토산 또는 이들 모두를 상기 홍게간장소스에 혼합하여 홍게간장소스의 기능성을 향상시킬 수 있다.Since the shell of red sea crab is easier to extract crab than that of other crab types, it can be easily extracted and the astaxanthin and chitin ingredient in the shell can be easily extracted, and the astaxanthin-containing ethanol, chitosan or all of them extracted as described above, To improve the functionality of the red soy sauce sauce.
상기 에탄올은 살균력이 강하여 미생물을 사멸시키므로 간장게장의 저장성을 증가시키는 효과를 얻을 수 있으며, 에탄올 냄새에 대한 거부감을 없애기 위하여 아스타산틴이 추출된 에탄올을 80~90 ℃로 가열하여 에탄올 성분을 제거한 후 홍게간장소스에 혼합할 수도 있다.Since the ethanol has a strong sterilizing power and microorganisms are killed, the effect of increasing the shelf life of the soy sauces can be obtained. In order to eliminate the sense of resistance to the smell of ethanol, the ethanol extracted with astaxanthin is heated to 80 to 90 ° C to remove the ethanol component It can be mixed with red soy sauce sauce.
다음은 상기 홍게간장소스를 상온으로 냉각시킨 후 상기 1차 숙성한 게를 홍게간장소스에 침지하여 2차 숙성하며, 상기 2차 숙성은 게를 홍게간장소스에 침지하고 냉장조건에서 3~5 일간 정치하여 게의 신선도를 유지하면서 게살에 홍게간장소스 성분이 충분히 스며들도록 한다.Next, after cooling the red ginseng sauce to room temperature, the first aged crab is immersed in a red ginseng sauce to be second-aged, and the second aging is immersed in a red ginseng sauce, Keep the freshness of the crab while keeping the crab meat soaked in soy sauce.
상기 2차 숙성이 완료되면 여기에 삼채를 첨가하여 잔존하는 게의 비린내와 간장의 구릿한 향을 제거하며, 삼채는 잎, 뿌리, 꽃대 모두를 사용할 수 있으나 유용성분이 가장 많이 함유된 뿌리를 이용하는 것이 바람직하고 삼채 뿌리를 그대로 첨가하거나 삼채의 유용성분이 홍게간장소스에 좀 더 우러나오도록 세절 또는 파쇄하여 첨가할 수 있으며, 간장 100 중량부 기준 삼채 15~20 중량부를 첨가하는 것이 바람직하다.When the secondary fermentation is completed, it is possible to add the triple to the remaining fish crabs and remove the gritty flavor of the soy sauce, and all the leaves, roots, and flower buds can be used, but the roots containing the most abundant oil components are used Preferably, the root can be added as it is, or it may be added by crushing or crushing so that the oil component of the trifoliate is more likely to come to the red soy sauce sauce, and it is preferable to add 15-20 parts by weight of the trifoliate based on 100 parts by weight of soy sauce.
뿌리부추라고도 불리는 삼채(Allium hookeri)는 단맛, 매운맛, 쓴맛의 세 가지 맛이 나서 삼채(三菜)라는 이름이 붙여졌으며, 삼채의 잎과 뿌리에는 각각 필수 아미노산인 발린(valine), 이소류신(isoleucine), 메티오닌(methionine), 트레오닌(threonine), 라이신(lysine), 페닐알라닌(phenylalanine), 트립토판(tryptophan), 히스티딘(histidine) 등이 함유되어 있고 비타민 A, 비타민 C, 질소, 인산, 철분, 망간, 아연 및 유황의 함유량이 높다. Allium hookeri , also called root leek, has three flavors of sweet, spicy and bitter taste, and is named as "三 菜". The leaves and roots of the trifoliate have essential amino acids valine, isoleucine ), Methionine, threonine, lysine, phenylalanine, tryptophan and histidine. It contains vitamin A, vitamin C, nitrogen, phosphoric acid, iron, manganese, Zinc and sulfur content is high.
삼채의 식이유황 성분은 통상 100 g 당 3.3 ㎎으로서 마늘의 0.5 ㎎보다 6 배나 많이 함유되어 있고 유황냄새 때문에 동물들도 피해간다고 하여 노지재배시 울타리를 치지 않아도 야생동물의 피해를 받지 않으며, 유황성분의 종류에서도 인삼류에는 베타 황이 주로 함유되어 있으나 삼채에는 알파, 베타, 감마, 델타, 람다, 뮤 황이 함유되어 여러 종류의 유황성분이 복합적으로 함유되어 있다.The dietary sulfur content of the trunk is 3.3 ㎎ per 100 g, which is 6 times more than the 0.5 ㎎ of garlic. Because of the sulfur smell, the animals are also avoided. Therefore, they do not suffer from wild animals without fencing, , But it contains alpha, beta, gamma, delta, lambda and mu sulfur, and contains various kinds of sulfur components.
유황은 주기율표 제6족에 속하는 산소족 원소의 하나로서, 항산화작용과 해독작용을 나타내고 당뇨병, 고혈압, 동맥경화, 고지혈증을 예방하며, 류마티스 관절염 및 퇴행성 관절염 치료제로서의 효능과 콜라겐 합성을 통한 피부병 치료효과가 있는 것으로 알려져 있다.Sulfur is one of the oxygen group elements belonging to Group 6 of the periodic table and exhibits antioxidative and detoxifying action and prevents diabetes, hypertension, arteriosclerosis and hyperlipidemia, and has the effect as a therapeutic agent for rheumatoid arthritis and degenerative arthritis, .
동의보감에 따르면 유황은 열이 많고 독성이 강하나 몸 안의 냉기를 몰아내어 양기 보족을 돕는 한편 심장의 적취(積聚)와 사기를 다스리고 단독(丹毒)을 풀어주는 약재로서, 보양작용 뿐만 아니라 암과 각종 난치병의 원인으로 대두되고 있는 중금속, 농약 등의 해독작용이 뛰어난 것으로 알려져 있으며, 만병의 근원 및 노화의 직접적 원인이 되는 유해 활성산소를 신속히 배출시키는 해독작용이 탁월하다고 기록되어 있다.According to Dong-bo-gyung, sulfur is high in fever and toxic, but it is a medicinal drug that helps to release the cold air in the body to help the two-way support, to control the heart's accumulation and fraud, and to release the erysipelas. Is known to be excellent in the detoxification action of heavy metals and pesticides which are emerging as the cause of the disease, and it is recorded that the detoxifying action of rapidly releasing the harmful active oxygen, which is a direct cause of the disease and aging, is excellent.
본 발명에서는 간장게장 제조에 유황성분이 다량 함유된 삼채를 첨가하여 간장게장의 불쾌취를 제거하며, 유황은 주재료인 게의 유기물과 작용하여 펜타티온산(pentathionic acid)을 생성하고 또한 홍게로부터 추출되어 홍게간장소스에 함유된 메티오닌과 생화학적 반응을 하여 시스틴(cystine)을 생성하면서 부산물로서 펜타티온산을 생성하는데, 펜타티온산은 살균작용을 가지므로 부패균을 사멸시켜 간장게장의 염도가 높지 않아도 저장성이 증가하는 효과가 있다.In the present invention, unpleasant odor of soy saengjang is removed by adding triacetate containing a large amount of sulfur components to soy sauce soy sauce, and sulfur acts on organic matter of crab as main ingredient to generate pentathionic acid and is extracted from red sea crab It reacts biochemically with methionine contained in red soy sauce sauce to produce cystine and produces penta-thionic acid as a by-product. Penta-thionate has a bactericidal action, so it kills spoilage bacteria, There is an increasing effect.
또한, 삼채의 유황성분은 항산화작용과 해독작용을 가지므로 간장게장의 저장성 향상뿐만 아니라 변질한 간장게장을 잘못 섭취하여 발생한 식중독을 해독하는 데에도 도움을 준다.In addition, since the sulfur component of the trifoliate has antioxidative and detoxifying action, it not only improves the storage stability of the soy sauces but also helps to detoxify the food poisoning caused by the wrong soy sauce miso ingestion.
상기와 같이 2차 숙성 후 삼채를 첨가하는 대신에 2차 숙성 전 홍게간장소스에 삼채를 첨가한 후 여기에 1차 숙성한 게를 침지하여 2차 숙성할 수도 있으며, 이 경우 게에 삼채 성분이 좀 더 스며들어 게의 비린내와 간장의 구릿한 향을 더욱 제거하는 효과를 얻을 수 있다.As described above, instead of adding the trihydrate after the second fermentation, it is also possible to add a triangle to the sauces of the fermented soy sauce before the second fermentation, and to immerse the fermented crabs in the first fermentation, and in this case, It is possible to obtain an effect of further eliminating the smell of fish crab and the gritty flavor of the soy sauce.
상기와 같이 본 발명의 간장게장 제조방법은 홍게와 삼채 성분을 첨가하여 간장게장의 불쾌취를 제거하고 염도가 높지 않아도 저장성이 증가하며, 홍게와 삼채에 함유된 유용성분을 부가하여 기능성이 향상된 간장게장을 제조할 수 있다.As described above, the method of manufacturing the soy sauce paste according to the present invention is to remove the unpleasant odor of the soy sauce paste by adding the red sauce and the safflower sauce ingredients, to improve the storage stability without high saltiness, Can be manufactured.
이하, 본 발명을 하기의 실시예, 비교예 및 시험예에 의거하여 좀더 상세하게 설명한다.Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.
단, 하기의 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명이 하기 실시예에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 치환 및 균등한 타 실시예로 변경할 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어서 명백할 것이다.It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.
<실시예 1>≪ Example 1 >
냉동꽃게를 구입하여 5 ℃의 해동실에서 해동한 후 물로 깨끗이 세척하여 이물질을 제거하였으며, 이를 채반에 담아서 10 ℃로 운전되는 냉장고에 정치하여 물빼기 하였다.Frozen crabs were purchased and thawed at 5 ° C in a thawing room, and then cleaned with water to remove foreign matter. The resultant was placed in a jar and left in a refrigerator operated at 10 ° C to drain water.
간장 3.7 ㎏에 정제수 200 g, 물엿 210 g, 다시마 200 g, 천일염 200 g, 마늘 150 g, 설탕 150 g, L-글루타민산나트륨 150 g, 양파 150 g, 청양고추 120 g, 사과 100 g, 생강 100 g, 건고추 70 g, 대추 50 g, 감초 50 g을 혼합하여 간장소스를 제조한 다음, 상기 물빼기한 꽃게 3.5 ㎏을 제조된 간장소스에 침지하고 10 ℃에서 4 일간 정치하여 1차 숙성하였다.200 g of seaweed 200 g, 200 g of sea salt, 150 g of garlic, 150 g of sugar, 150 g of sodium L-glutamate, 150 g of onion, 120 g of red pepper, 100 g of apple, 100 g of ginger g, 70 g of dried red pepper, 50 g of jujube, and 50 g of licorice were mixed to prepare a soy sauce sauce. Then, 3.5 kg of the drained crab was immersed in the prepared soy sauce and allowed to stand at 10 ° C for 4 days for primary aging .
홍게를 물로 깨끗이 세척하여 이물질을 제거하고 이를 채반에 담아서 10 ℃로 운전되는 냉장고에 정치하여 물빼기 하였으며, 상기 1차 숙성한 게를 건져내고 남은 간장소스에 상기 물빼기한 홍게 450 g을 넣고 1 시간 끓인 후 홍게를 제거하여 홍게간장소스를 준비하였다.The red sea crab was cleaned with water to remove foreign matter. The foreign fish was placed in a tray and allowed to stand in a refrigerator operated at 10 ° C to drain water. 450 g of the red sea crab was added to the remaining soy sauce, After boiling, Honggeo sauce was prepared by removing Honggeo.
상기 홍게간장소스를 상온으로 냉각시킨 후 여기에 상기 1차 숙성한 게를 침지하고 10 ℃에서 4 일간 정치하여 2차 숙성하였으며, 3 ㎜ 두께로 세절한 삼채의 뿌리 650 g을 상기 2차 숙성한 게와 홍게간장소스에 첨가하여 간장게장을 제조하였다.After cooling the red soy sauce sauce to room temperature, the first aged crab was immersed therein and allowed to stand at 10 ° C for 4 days to be aged secondarily. 650 g of a three-rooted three- Soy sauce was added to the crab and red sea bream sauce.
<실시예 2>≪ Example 2 >
상기 실시예 1에서, 세절한 삼채의 뿌리를 2차 숙성 후의 게와 홍게간장소스에 첨가하는 대신에 2차 숙성 전의 홍게간장소스에 첨가한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 간장게장을 제조하였다.In the same manner as in Example 1, except that the roots of the triplets in Example 1 were added to the red ginseng sauce before the secondary aging instead of adding to the crab and red ginseng sauce after the second aging, Respectively.
<실시예 3>≪ Example 3 >
상기 실시예 1에서 홍게간장소스 제조에 사용된 홍게의 게살을 분리제거한 후 남은 홍게 갑각을 물로 깨끗이 세척하고 미세 분쇄하여 홍게갑각분말을 얻었다.In Example 1, red crab crab used in the preparation of red sea bream soy sauce was separated and removed, and the remaining red crab shell was thoroughly washed with water and finely crushed to obtain red crab shell powder.
상기 홍게갑각분말을 용기에 담고 여기에 홍게갑각분말이 잠길 정도로 5 중량%의 염산 수용액을 부어서 3 시간 반응시킨 후 물로 세척하였으며, 이를 다시 홍게갑각분말이 잠길 정도로 에탄올 농도 40 부피%의 에탄올 수용액을 부은 다음 25 시간 동안 간헐적으로 교반하였다.The above-mentioned crustacean powder was placed in a container, and a 5% by weight aqueous hydrochloric acid solution was poured therein so as to immerse the crustacean powder therein. The resultant was reacted for 3 hours and washed with water. An ethanol aqueous solution of 40 vol% The pour was stirred intermittently for the next 25 hours.
상기 교반한 홍게갑각분말과 에탄올 수용액을 상기 실시예 1의 홍게간장소스에 첨가하여 2차 숙성한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 간장게장을 제조하였다.A soy sauce paste was prepared in the same manner as in Example 1, except that the agar-crushed carnauba wax powder and ethanol aqueous solution were added to the Hongjia soy sauce sauce of Example 1 to be aged secondarily.
<실시예 4><Example 4>
상기 실시예 3에서 교반한 홍게갑각분말과 에탄올 수용액을 여과하여 홍게갑각분말과 에탄올 수용액으로 분리한 다음, 홍게갑각분말을 물로 세척하고 5 중량%의 수산화나트륨 수용액을 혼합하고 95 ℃에서 4 시간 반응시켰다.The red crust powder and the ethanol aqueous solution stirred in Example 3 were filtered to separate the red crust powder and the ethanol aqueous solution. Then, the red crust powder was washed with water, mixed with a 5 wt% aqueous solution of sodium hydroxide, and reacted at 95 ° C for 4 hours .
상기 반응물을 물로 세척하고 50 중량%의 수산화나트륨 수용액을 혼합하여 110 ℃에서 1 시간 반응시키고 물로 세척하였으며, 이를 상기 분리한 에탄올 수용액과 함께 실시예 3의 홍게간장소스에 첨가하여 2차 숙성한 것을 제외하고는, 상기 실시예 3과 동일한 방법으로 간장게장을 제조하였다.The reactants were washed with water and mixed with 50% by weight aqueous sodium hydroxide solution, reacted at 110 ° C for 1 hour, washed with water, and added to the Hongjing soy sauce source of Example 3 together with the separated aqueous ethanol solution to obtain secondary aging , A soy sauce paste was prepared in the same manner as in Example 3 above.
<비교예 1>≪ Comparative Example 1 &
상기 실시예 1에서, 1차 숙성한 게를 건져내고 남은 간장소스에 홍게를 넣지 않고 그대로 끓인 후 상온으로 냉각시켰으며, 여기에 1차 숙성한 게를 침지하여 2차 숙성한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 간장게장을 제조하였다.In Example 1, except for the crazing of the first matured crab, the remaining soy sauce was boiled without adding red mackerel, and then cooled to room temperature, except that the primary crazing was immersed in the soy sauce, A soy sauce paste was prepared in the same manner as in Example 1.
<비교예 2>≪ Comparative Example 2 &
상기 실시예 1에서, 2차 숙성한 게와 홍게간장소스에 삼채를 첨가하지 않고 그대로 간장게장 제조를 마무리하였다.In Example 1, the preparation of the soy sauce paste was completed without addition of the trihydrate to the second aged crab and Hongge soy sauce sauce.
<시험예 1> 항균활성 분석≪ Test Example 1 > Antibacterial activity assay
상기 실시예 1~4 및 비교예 1, 2에서 제조된 간장게장을 3 일간 보관한 후 간장게장에서 간장소스를 취하여 항균활성을 분석하였다.The soy sauce paste prepared in Examples 1 to 4 and Comparative Examples 1 and 2 was stored for 3 days and analyzed for antimicrobial activity by taking soy sauce from soy sauce paste.
황색포도상구균(Staphylococcus aureus ATCC 6538)을 액체배지에 배양시킨 후 배양된 세균을 희석하여 초기 세균수가 105~106 CFU/㎖가 되도록 조정하여 시험에 사용하였다.Staphylococcus aureus ATCC 6538 was cultured in a liquid culture medium, and then cultured bacteria were diluted to adjust the initial bacterial count to 10 5 to 10 6 CFU / ml.
각 군별 간장소스 시료 20 ㎖에 시험균액을 첨가하고 초기 세균수와 상온에 1 일간 정치하였을 때의 세균수를 측정하였으며, 최초 희석단계에서 D/E Neutralizing Broth(MB-D0862)를 이용하여 중화시키는 과정을 거쳤고 세균수의 측정은 TSA(triptic soy agar) 배지를 이용하여 실시하였다.The bacterial counts were measured at the initial bacterial count and at room temperature for 1 day, and neutralized with D / E Neutralizing Broth (MB-D0862) at the initial dilution stage And TSA (triptic soy agar) medium was used to measure bacterial counts.
생균수 및 세균감소율을 하기의 식에 의거하여 계산하고 표 1에 나타내었다.The viable cell count and the bacterial reduction rate were calculated based on the following equations and are shown in Table 1.
* 생균수= 집락수×희석배수* Number of viable cells = Number of colonies × Dilution factor
* 세균감소율(%)={(초기 세균수-1 일 경과 후 세균수)/초기 세균수}×100* Bacterial reduction rate (%) = {(number of initial bacilli-number of bacteria after one day) / number of initial bacteria} × 100
(CFU/㎖)Initial number of bacteria
(CFU / ml)
(CFU/㎖)Number of bacteria after 1 day
(CFU / ml)
(%)Bacterial reduction rate
(%)
상기 표 1을 보면, 실시예 1~4의 세균감소율은 >99.9 %를 보였는데, 이는 간장소스에 유황성분이 함유된 삼채가 첨가되어 삼채의 유황이 홍게의 메티오닌과 반응하여 부산물로 생성되는 펜타티온산의 살균작용에 기인한 것으로 판단되고 실시예 3과 4는 살균력이 강한 에탄올이 포함되어 세균감소율이 더욱 높아진 것으로 판단된다.As shown in Table 1, the bacterial reduction rate of Examples 1 to 4 was> 99.9%, which was attributed to the addition of a sulfur-containing triple to the soy sauce sauce so that the sulfur of the triplex reacted with methionine It was judged that it was caused by the bactericidal action of thionic acid. In Examples 3 and 4, it was judged that the bacterial reduction rate was higher because ethanol containing strong sterilizing power was included.
비교예 1에서는 홍게가 첨가되지 않아서 세균감소율이 약간 저하되었으나 꽃게에도 메티오닌이 소량 함유되어 있어서 감소폭은 크지 않은 결과를 보였으며, 비교예 2는 간장게장에 삼채가 첨가되지 않아서 천일염, 마늘, 생강, 감초 등의 부재료에 의한 항균효과가 일부 나타난 결과로 판단된다.In Comparative Example 1, the reduction rate of the bacterium was slightly decreased due to no addition of red sea bream, but the reduction width was not large due to a small amount of methionine in the crab. Comparative Example 2 showed that the sea crabs were not added to the sea crabs, And the licorice and other ingredients.
상기와 같이, 본 발명은 홍게와 삼채 성분을 첨가하여 간장게장을 제조함으로써 홍게와 삼채 성분 간의 작용으로 항균활성이 향상되므로 간장게장의 부패 및 변질이 방지되어 간장게장의 맛을 오랫동안 유지할 수 있을 것으로 기대된다.As described above, since the anti-microbial activity is improved by the action between the red ginseng and the yellow ginseng ingredient by preparing the soy sauce paste by adding the red ginseng and the ginseng ingredient, the spoilage of the soy sauce paste can be prevented and the taste of the soy sauce paste can be maintained for a long time It is expected.
<시험예 2> 항산화활성 분석≪ Test Example 2 >
상기 실시예 및 비교예에서 제조된 간장게장을 3 일간 보관한 후 간장게장에서 간장소스를 취하여 DPPH(1,1-diphenyl-2-picrylhydrazyl) 라디칼(radical) 소거능을 측정하여 항산화활성을 분석하였다.The soy sauces prepared in the above Examples and Comparative Examples were stored for 3 days. Then, the soy sauce was taken from the soy sauce and analyzed for DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity.
각 군별 간장소스 시료 0.2 ㎖에 60 μM DPPH(1,1-diphenyl-2-picryl hydrazyl) 메탄올 용액 2.6 ㎖를 혼합한 후 암소에서 15 분간 반응시킨 다음 517 ㎚에서 흡광도를 측정하였다.2.6 ml of 60 μM DPPH (1,1-diphenyl-2-picryl hydrazyl) methanol solution was mixed with 0.2 ml of soy sauce samples for each group. After incubation in a dark place for 15 minutes, absorbance was measured at 517 nm.
공시험은 간장소스 시료 대신에 70 vol.% 메탄올을 사용하여 동일 방법으로 분석하였고 대조구는 DPPH 메탄올 용액 대신 70 vol.% 메탄올을 사용하여 흡광도를 측정하였으며, DPPH 라디칼 소거능을 하기의 식에 의거하여 계산하고 표 2에 나타내었다.The blank was analyzed by the same method using 70 vol.% Methanol instead of the soy sauce sample. The absorbance of the control was measured by using 70 vol.% Methanol instead of the methanol solution of DPPH, and the DPPH radical scavenging activity was calculated by the following equation And is shown in Table 2.
* DPPH 라디칼 소거능(%)={1-(간장소스 시료의 흡광도-대조구의 흡광도)/공시험의 흡광도}×100* DPPH radical scavenging ability (%) = {1- (absorbance of soy sauce sample - absorbance of control) / absorbance of blank test} × 100
상기 표 2에 나타난 바와 같이, 홍게갑각분말을 염산과 반응시킨 후 에탄올 추출하여 홍게간장소스에 첨가한 실시예 3의 항산화활성이 가장 높고, 실시예 3의 홍게갑각분말을 5 중량% 및 50 중량%의 수산화나트륨과 반응시켜 실시예 3의 에탄올 추출물과 함께 홍게간장소스에 첨가한 실시예 4의 항산화활성이 다음으로 높게 분석되었다.As shown in Table 2, the antioxidative activity of Example 3, which was added to red ginseng sauce, was the highest when the red ginseng powder was reacted with hydrochloric acid and then extracted with ethanol. The red ginseng powder of Example 3 was dissolved in 5 wt% and 50 wt% % Sodium hydroxide, and the ethanol extract of Example 3 and the antioxidant activity of Example 4 added to the red sea bream sauce were analyzed to be the next highest.
이는 홍게갑각분말 중의 아스타산틴 성분이 에탄올에 용해되어 추출되면서 결합되어 있던 단백질이 떨어져 항산화활성을 가지는 아스타신으로 전환됨에 따라 항산화작용을 발휘한 것으로 분석되고, 실시예 1, 2의 경우는 삼채의 유황성분에 의한 항산화활성 효과가 나타난 것으로 판단된다.It was analyzed that the astaxanthin component in red carnauba crust powder was dissolved in ethanol and extracted, and the bound protein was separated and converted to astaxanthin with antioxidative activity. In the case of Examples 1 and 2, The effect of antioxidant activity was observed by the sulfur component.
비교예 2의 경우, 삼채가 첨가되지 않아서 항산화활성이 낮으나 부재료의 마늘, 생강, 고추 등의 항산화활성 능력으로 인하여 일부 항산화 효과가 나타난 것으로 판단된다.In the case of Comparative Example 2, the antioxidative activity was low due to no addition of triple bond, but it was considered that some antioxidative effect was exhibited due to the antioxidative activity ability of garlic, ginger, and pepper of the ingredient.
상기와 같이, 본 발명은 홍게 껍질에 함유된 아스타산틴을 추출하여 아스타신으로 전환시켜서 삼채와 함께 간장게장에 첨가함으로써, 간장게장의 항산화활성을 증가시켜 장기간 보관하여도 맛의 변화를 최소화할 수 있음을 알 수 있다.As described above, according to the present invention, astaxanthin contained in red sea bream is extracted and converted to astacine, and then added to the soy sauce paste together with the safflower to increase the antioxidant activity of the soy sauce paste so that the change in taste can be minimized .
<시험예 3> 저장성 측정≪ Test Example 3 >
상기 실시예 및 비교예에서 제조된 간장게장을 상온에 보관하면서 부패가 발생하는 것을 육안 및 냄새로 관찰하여, 부패가 처음 관찰된 날을 하기 표 3에 나타내었다.Table 3 shows the days when the soybean paste prepared in the above Examples and Comparative Examples were stored at room temperature while corruption was observed with naked eyes and smell and the first date of corruption was observed.
상기 표 3의 결과, 실시예 3과 4에서 부패가 가장 늦게 발생하였는데, 삼채의 유황성분과 홍게의 메티오닌의 반응으로 생성된 펜타티온산의 항균작용에 더하여 추출용매인 에탄올의 항균력에 의한 것으로 판단된다.As a result of Table 3, in Examples 3 and 4, the most recent corruption occurred because of the antimicrobial action of pentathionate produced by the reaction of the sulfur component of the triangle with methionine of red sea bream and the antibacterial activity of ethanol as an extraction solvent do.
비교예 2에서는 삼채를 첨가하지 않음으로 인해 펜타티온산의 항균작용을 얻을 수 없어서 가장 빨리 부패한 것으로 추정되며, 따라서 간장게장 제조시 삼채를 첨가하는 것이 저장성을 향상시키는데 효과가 있으므로 간장게장의 염도를 낮추어 저염 간장게장의 제조가 가능함을 알 수 있다.In Comparative Example 2, it was estimated that the antifungal activity of pentatitanic acid could not be obtained due to no addition of triacylglycerol. Therefore, adding triacylgia in the preparation of the soybean paste is effective in improving the storage stability, It is possible to manufacture a low salt soy sauce paste.
<시험예 4> 관능검사≪ Test Example 4 >
10 대에서 70 대까지의 남녀 각각 5 명씩 모두 70 명을 대상으로 상기 제조된 간장게장의 맛, 향, 색상 및 전체적인 기호도를 5 점 척도법으로 측정하여 그 평균값을 하기 표 4에 나타내었다.The taste, flavor, color, and overall acceptability of the prepared soy sauce paste were measured by a five-point scale method, and the average value of the prepared soy sauce paste was measured.
상기 표 4를 보면, 실시예들 간에는 유의적인 차이를 보이지는 않았으나 색상의 평가에서 실시예 3과 4가 좀 더 좋을 평가를 받았으며, 이는 홍게의 아스타산틴 색소성분이 붉은색의 아스타신으로 전환되어 간장소스에 함유된 결과로 판단되며, 전체적으로 비교예 2가 가장 낮은 평가를 받은 결과로부터 간장게장에 삼채를 첨가하면 삼채의 단맛, 매운맛, 쓴맛과 식이유황이 간장게장에 부가되어 간장게장의 맛과 향을 좋게함을 알 수 있다.In Table 4, although there was no significant difference between the Examples, Examples 3 and 4 were evaluated more favorably in the evaluation of color, indicating that the astaxanthin pigment component of red sea was converted to red astaxanthin As a result, the sweetness, bitter taste, bitter taste and dietary sulfur of the sweet potato were added to the soy sauce paste, and the taste and flavor of the soy sauce paste And improves the fragrance.
전체적인 기호도에서는 실시예가 비교예보다 높게 평가되어 본 발명에 따른 간장게장의 상품성을 확인할 수 있었다.The overall likelihood was evaluated to be higher than that of the comparative example, thus confirming the merchantability of the soy sauce paste according to the present invention.
Claims (7)
간장 100 중량부에, 음용수 3~8 중량부, 물엿 3~8 중량부, 다시마 3~8 중량부, 소금 3~8 중량부, 마늘 2~6 중량부, 설탕 2~6 중량부, L-글루타민산나트륨 2~6 중량부, 양파 2~6 중량부, 고추(건고추 포함) 2~6 중량부, 사과 1~4 중량부, 생강 1~4 중량부, 대추 0.5~3.0 중량부 및 감초 0.5~3.0 중량부로 이루어진 군 중에서 선택된 적어도 어느 하나의 부재료를 혼합하여 간장소스를 제조하는 단계;
상기 물기가 제거된 게를 상기 간장소스에 침지하고 0~10 ℃에서 3~5 일간 1차 숙성하는 단계;
상기 1차 숙성한 게를 건져내고 간장소스에 홍게를 넣어 30~100 분간 끓인 후 홍게를 제거하여 홍게간장소스를 제조하는 단계;
상기 홍게간장소스 제조에 사용된 홍게를 파쇄하고 3~6 중량%의 염산 수용액과 혼합하고 2~4 시간 반응시킨 후 물로 세척하는 단계;
상기 물로 세척한 홍게를 30~50 부피%의 에탄올 수용액에 침지하고 20~30 시간 교반한 다음 홍게를 제거하여 홍게 에탄올 추출액을 제조하는 단계;
상기 홍게 에탄올 추출액을 80~90 ℃로 가열하는 단계;
상기 홍게 에탄올 추출액 제조에 사용된 홍게를 물로 세척하고 3~6 중량%의 수산화나트륨 수용액과 혼합하여 90~100 ℃에서 3~5 시간 반응시킨 후 물로 세척하고 이를 45~55 중량%의 수산화나트륨 수용액과 혼합하여 100~120 ℃에서 1~2 시간 반응시킨 후 물로 세척하는 단계;
상기 가열한 홍게 에탄올 추출액과, 수산화나트륨 수용액과 반응시킨 후 물로 세척한 홍게를 홍게간장소스에 첨가하고 상온으로 냉각시키는 단계;
상기 냉각된 홍게간장소스에 상기 1차 숙성한 게를 침지하고 0~10 ℃에서 3~5 일간 2차 숙성하는 단계; 및
상기 2차 숙성한 홍게간장소스에 간장 100 중량부 기준 삼채 15~20 중량부를 첨가하는 단계;를 포함하는 삼채가 함유된 간장게장의 제조방법.Washing the crabs to remove foreign matter, and then removing water at 0 to 10 ° C;
3 to 8 parts by weight of drinking water, 3 to 8 parts by weight of starch syrup, 3 to 8 parts by weight of seaweed, 3 to 8 parts by weight of salt, 2 to 6 parts by weight of garlic, 2 to 6 parts by weight of sugar, 2 to 6 parts by weight of sodium glutamate, 2 to 6 parts by weight of onion, 2 to 6 parts by weight of red pepper (including dried red pepper), 1 to 4 parts by weight of apple, 1 to 4 parts by weight of ginger, 0.5 to 3.0 parts by weight of jujube, To 3.0 parts by weight of at least one raw material;
Immersing the crab in which the moisture is removed in the soy sauce sauce and aging at 0 to 10 ° C for 3 to 5 days;
Removing the first aged crab, boiling the red crab in a soy sauce for 30 to 100 minutes, and removing red crab to prepare a red sauce sauce;
Crushing the red ginseng used in the preparation of the red ginseng sauce, mixing with 3 to 6 wt% hydrochloric acid aqueous solution, reacting for 2 to 4 hours, and washing with water;
Immersing the red ginseng washed with water in an aqueous solution of 30 to 50% by volume ethanol, stirring for 20 to 30 hours, removing red ginseng to prepare a red ginseng ethanol extract;
Heating the red ginseng ethanol extract to 80 to 90 캜;
The red ginseng used in the preparation of the red ginseng ethanol extract was washed with water, mixed with 3 to 6 wt% aqueous sodium hydroxide solution, reacted at 90 to 100 ° C for 3 to 5 hours, washed with water and treated with 45 to 55 wt% Followed by 1 to 2 hours of reaction at 100 to 120 ° C, followed by washing with water;
Reacting the heated red ginseng ethanol extract with an aqueous solution of sodium hydroxide, adding red ginseng washed with water to a red ginseng sauce, and cooling to room temperature;
Immersing the first aged crab in the cooled red soy sauce and secondly aging at 0 to 10 ° C for 3 to 5 days; And
And adding 15 to 20 parts by weight of a three-kind sieve to 100 parts by weight of soy sauce to the second aged saury soy sauce.
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