KR101952904B1 - Manufacturing method of dried yellow corvina using barley ingredient containing salt mixture and dried yellow corvina thereof - Google Patents

Abstract

The present invention relates to a culinary ingredient containing a barley ingredient using barley salt and a method for preparing the same, and to a culinary ingredient containing a barley ingredient prepared by using barley salt mixed with aged salt and barley, 95% to 80% by weight of the salt-removed salt, and 5% to 20% by weight of barley were stored for 2 years or more to prepare barley salt which was aged by avoiding direct sunlight at room temperature for more than January. The salted early stage is washed with water at room temperature of 5 to 15 ° C two to three times, and the washed early stage is salted with barley salt for 15 to 20 (° C) for 18 to 36 hours in a cold air drying chamber to produce a culverte containing a barley component.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a barley-containing culinary ingredient containing barley,

The present invention relates to a culinary herb containing barley ingredient using barley salt and a method for producing the same, more specifically, a barley and a salt mixture are mixed and aged to produce barley salt, and salt, washing, The present invention relates to a culveri containing a barley ingredient which can be mass produced by reducing early processing time which is intensively caught in a certain period, and a method for producing the same.

In Korea, there were many catches in the past from April to April in the lunar calendar before laying eggs, but now the water temperature is getting higher. From October to February in the following year . Early is dried white fish with low fat, so it can be eaten for a long time. Early on in Dong-bo-gyung, 'its quality is flat, its taste is not poisonous', and the food is not digested. As the stomach comes up, it suddenly grows as a dysentery. In the early days, it contains very rich minerals and vitamins including iron This warms the eyes and improves the diarrhea, and people with cold body strengthen the above functions to eliminate anorexia and stimulate the energy.

However, it is not good to eat a lot of people whose face is red because person is warm in early, body is hot, or appetite is frequent, skin frequently boils, constipation is frequent. In early medicine, it is good for the constitution of the noise and the constitution of some taeeumin, but it is good not to eat much.

It is said to be dried in the sea breeze for about 70 ~ 80 days after salting early. Gulbi can be preserved for a long time, and it can be cooked by various types of cooking methods such as grilled, steamed, sauteed, etc., which is a traditional food which is favorable to many people because of its excellent taste and nutrition.

The flavor of the gulbi varies depending on the salt used, the salting conditions, the drying period, and the drying conditions, and smell due to fishy smell and rancidity in the usual processing of gulbi is a problem (Garcia 1998; Cameron et al 1995; Nordoy et al 1993; Edina 1996).

Recently, in order to reduce the smell due to the fat spots of the gulbi and to add the flavor of the gulbi flavor, a process of adding or using the gulguk, kochujang, ginseng, herb, pine leaves, onion juice, bamboo leaves, It is also used.

Masking is a typical method to reduce the foreign odor giving off the fishy ingredients and the rejection feeling. This means masking the existing odorous smell to a relatively small extent by adding a stronger smell than the foreign smell. Examples include herbs such as rosemary, lavender, peppermint, green tea, sage, chamomile, oregano, basil and laurel leaf, garlic, onion, pepper, ginger, seasonings such as pepper, soy sauce and vinegar, pine needles, There are other ingredients such as grass, green tea, citron liquid, buttercup, leek, chinese cabbage, parsley, pepper and cinnamon powder.

However, they are all odorous substances, which reduce the heterogeneous odor of food, but the odor of the substance itself is strong, and when they are added, there is a possibility of influencing the original flavor and taste of the food There is a problem that it can cause discomfort due to incense and taste unfamiliar to consumers.

Barley gulbi processing methods have been used in the past to store barley jar early so as to eliminate smell of fishy smell and irritation.

In the days when there was no refrigeration facility in the past, dried early in the sea breeze was stored in a dried barley-filled jar harvested at early harvesting time. In this way, And it seems that the name 'barley culbi' was used accordingly.

Barley gulbi is said to have an early flavor of barley, less fishy smell, and a distinctive flavor and flavor that is different from ordinary gulbi. However, the old people dried early to preserve the early period for a long time, but the premature fish was removed, but it was too dry and the early texture was not good. When making a barley culver, a large size or more of a certain size must be used to produce a barley culinary product. Therefore, the yield is inevitably low. To date, many consumers prefer flavors and flavors unique to barley, but in order to manufacture barley culverts, it is necessary to store them for more than 5 months in a barrel filled with dried barley for 70 ~ 80 days There is a problem in that it is difficult to mass-produce barley culvery using barley culvery and barbecue due to limitation of the size of processing facilities.

Korean Patent Registration No. 10-882539 Korean Patent Publication No. 10-2014-0026581

In order to solve the above-mentioned problems, the present invention provides a barley ingredient-containing culinary herb that is capable of rapidly processing early-caught early in a certain period of one year, And to develop a method for mass production of the same.

In order to achieve the above object, in the present invention, 95 to 80% by weight of sun dried salt and 5 to 20% by weight of barley are mixed at a room temperature for 2 to 3 years and stored in a shady place. And then salted with the barley salt for 4 hours to 10 hours. The salted earliest portion of the barley salt was washed with water at room temperature of 5 to 15 (占 폚) Washed three times, washed and dried in cold air drying room at 15 ~ 20 (℃) for 18 ~ 36 hours, placed in a plastic bag, placed in a vinyl pack, And then vacuum-packed to remove the air of the barley component.

Since the barley salt is used for salting for 4 to 10 hours at an early stage, even if the barley ingredient is concentrated early, it can be processed early and mass production can be performed in a short time . In addition, the effective ingredient and flavor of barley are removed early and the fishy flesh is removed, and the early stage is appropriately dried using the cold air drying process, so that the flavor and taste of the barley culm are maintained.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

The inventor of the present invention manufactures and sells aquatic products and culinary herbs in Yeonggwang, Jeollanam-do. In the case of a culinary herb containing various kinds of seasonings and ingredients such as ginseng and kochujang, It was possible to produce a culinary herb containing barley ingredients by using barley which is familiar to the public and can remove premature fishy smell and foreign odor.

Barley is a winter crop that will be harvested in early summer, late May to late June, sowing seeds from October to November in Korea. In general, it is divided into the degree of separation of the bark and the seed. The bark and the seed do not fall well, and the bark and the seed fall easily from the bark (RDA Interrobang (No. 70)).

Barley contains beta glucan, dietary fiber, vitamin B, and functional amino acid GABA, which are cheaper than rice but nutritionally superior to adult diseases and cancer. Furthermore, a large amount of cellulose contained in the barley facilitates bowel movements, thereby improving constipation and enhancing the function of the large intestine. Recently, barley which maximizes nutritional value and functionality such as germination barley, fermented barley, blueberry, black barley, and white barley barley has appeared. The germination barley refers to barley which has formed sprouts and roots in the process of germination of barley, It germinates and produces digestive enzymes such as amylase, protease and diastase, so it digest well and relaxes the inside and is rich in antioxidants. Fermented barley is fermented by drying fermented barley. The microorganism (yeast) decomposes and synthesizes the nutrients and minerals of barley and makes a large amount of new substances to make antioxidant, anti-aging, activation of digestive organs, , Anti-aging, and immunity. In addition, barley has a cold temperament, which is complementary to the warm nature of early, regardless of the constitution of the person who digest well and encourages the aura.

Hereinafter, the culinary composition containing the barley ingredient using the barley salt of the present invention and a method for producing the culm are explained in detail. The fermentation of the mixture of the sun salt and barley of the present invention is called " barley salt ".

The sun-dried salt was made from glory, and the sun-salt was placed on a base of a brick and placed on a base of a brick or the like. The sun-dried salt was separated by 15 cm or more from the floor so that the jets fell downward. (S100).

It contains more than 5% of minerals and heavy metals such as lead, mercury, cadmium and arsenic. Most of them are magnesium (4.7%). Because these jars are used to taste salt, it is desirable to remove the jars from the salt for more than two years for good taste and good quality of salt.

Barley harvested from May to July was used as a dried and semi - dried covering. The bougainvillea had a reduced texture compared to the naked barbara but had a high fiber taste and a strong taste. However, the present invention is not limited to the covering, and various barley such as barley, germinated barley, and black barley may be used. Especially, germinated barley called 'malt' in a herb contains a large amount of digestive enzymes and antioxidants, so it is considered excellent for containing active ingredients of barley. Fermented barley was considered to have higher efficiency of fermentation of barley and salt, and antioxidation, anti - aging and immunity were more effective than general barley.

The mixture was prepared by mixing 80 to 95% by weight of mannitol with 5 to 20% by weight of mannitol removed from the wastewater and the barley to obtain a mixture (S200) %, And 10% by weight, respectively. When the barley is mixed at a ratio lower than 5% by weight, the barley-specific flavor is hardly contained in an early stage, and when the barley is mixed at a ratio higher than 20% by weight, the degree of early salting is lowered, The mixing ratio of the salted salted and barley minus the salty water reflects the highest preference in the mixing ratio of 90% by weight of sun salt and 10% by weight of barley according to the sensory test. However, the optimal blending ratio between salt and barley may be somewhat different depending on the time of salting, the type of barley, and the degree of drying.

The mixture of barley and sunlit salt was aged for 15 days to 2 months (S300) by placing it on a pedestal at a place of less than 20 cm away from direct sunlight. The ingredients that are effective for the human body are brought into the salt. Preferably, the fermentation of barley for 1 month or more was satisfactory for early fermentation, and the fermentation of barley and sun salt was less effective for fermentation for less than 1 month. This reflects the results of the sensory test.

The fermentation process may include dry aging to mature by exposure to air, high temperature aging (15 to 40 캜), low temperature aging (0 to 5 캜), and depending on the preference, herbs such as rosemary, lavender, peppermint, , Perilla grass, green tea, parsley, leek, and mugwort can be further added.

The above-mentioned barley salt can be prepared in advance of the early harvest time, and since the barley is used in a smaller amount than that of the conventional barley culm, it is necessary to procure a large amount of barley in accordance with the early harvesting time There is an effect of reducing the burden on the user.

 Early is caught and used immediately after being frozen on board. Frozen premature thawing was performed at low temperature of 5 ~ 15 ℃. Considering the fact that early thawing at room temperature may expose aeromonas bacteria (Joongang Ilbo, Oct. 22, 1991, Comp. 22).

A common salting method is to put salt into the early gills and mouth, salt the salt in the early whole, and there is a water gill which is put into salt water and dried and soaked so that the early stage is locked. In the present invention, the frozen early starch was washed with room temperature water to remove foreign matter, and the bottom was filled with the barley salt. The barley salt was placed in an early stage, and then the barley salt was placed in a dark place to avoid direct sunlight and allowed to stand in a cool place for 5-8 hours. The barley salt was directly contacted early in the salting process to induce the barley salt effect and the barley flavor to penetrate into the early inner barrel (S400).

In conventional barley gulbi manufacturing process, it is common to store barley for 5 months when it is stored in barley. By salting with barley salt, early barley absorbs the fragrance and ingredients, . The time to put the salt in salt after salting can vary according to saltiness, early size, humidity, and preference of salt.

In the present invention, in the early stage of the salted barley salt, the barley salt is mixed with the vinyl string and the straw in the unit of 10-20, (S600) by dipping in clear water at room temperature of 15 ° C for 2 to 3 times. If it is immersed in water for a long period of time or washed over a large number of times, it may be preferable to wash the salted early two or three times, since the base may be washed away and the flavor of the culinary herb may be swollen.

In order to maximize the aroma and efficacy of the barley, it is possible to wash the barley with water or add powder such as pulverized barley to the washing water. 8% by weight of dried barley and 92% by weight of water are heated at a temperature of 70 to 90 ° C for 15 to 20 minutes and cooled to a room temperature (10 to 20 ° C) (S610) for early cleaning using barley tea, (S620). In this case, it was confirmed that the flavor of barley was increased. However, in the barley tea of the present invention, the blending ratio, the heating time, and the temperature may be changed depending on the type and condition of the barley, the environment, and the like.

Thereafter, it is dried by hot air drying, cold air drying, freeze drying, and sea breeze drying depending on the drying method. Cold air drying is a method of drying out the early moisture while keeping the room temperature at 10 ~ 40 ℃. In the present invention, the washed early stage was cooled and dried in a cold wind drying chamber at 15 to 20 ° C for 24 hours to remove the early moisture content by 20 to 50% (S700). In the early stage, when moisture decreases, bacteria and enzymes can not grow and can be preserved for a long time. Cold drying prevents premature deformation that may occur during hot air drying and lessens early nutrients and cell tissue.

In the present invention, the dried plastic bag is placed in a plastic bag in order to prevent foreign matter from entering, blocking moisture, discoloration at room temperature, or deterioration, and air in the plastic bag is removed to make the inside of the plastic bag vacuum. (S800), and then stored in the freezer or refrigerator storage room.

The sensory evaluation according to the sensory evaluation according to the mixing ratio of the sun salt and barley is as follows.

[Sensory Evaluation 1] Sensory evaluation according to the mixing ratio of sun salt and barley

The degree of preference according to the weight blending ratio of the sun saliva and the covering barley for 2 to 3 years according to the present invention is shown, and the ripening period is one month, and the conditions are the same. The sensory evaluation was carried out according to the Likert scaling method for 20 adults (20s, 3s, 30s, 8s, 40s, 6s, 50s, 3s).

Experimental Example 1: 90% by weight of salted salted salted and 10% by weight of barley were mixed and aged for 1 month and then subjected to a sensory test

Experimental Example 2: A mixture of 80% by weight of salt-free salt and 20% by weight of barley was prepared, and the mixture was salted after aging for 1 month and subjected to a sensory test

Experimental Example 3: A mixture of 70% by weight of sodium chloride and 30% by weight of barley, which had been minced with water, was subjected to a sensory test

Experimental Example 4: A mixture of 95% by weight of salt-free salt and 5% by weight of barley were mixed and dried for 1 month and then subjected to a sensory test

division Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 smell 4.4 4.6 4.6 4.1 flavor 4.5 3.9 3.4 4.0 Degree of salting 4.4 3.8 3.4 4.5 Overall preference 4.5 4.0 3.6 4.2

(Evaluation standard: 1: very bad, 2: poor, 3: normal, 4: good, 5: very good)

As in the case of the sensory test, the higher the specific gravity of barley, the less flavor such as fragrant odor, but the degree of salting was lowered and the scores of taste and overall preference were lower. When the blending ratio of barley was lower than 5 wt%, the barley- .

[Sensory evaluation 2] Sensory evaluation according to aging period of sun salting and barley

The mixing ratio of the salt of the present invention to that of the coverall showed the preference according to the aging period of the salt and barley under the same conditions, and the conditions are the same. The sensory evaluation was carried out according to the Likert scaling method for 20 adults (20s, 3s, 30s, 8s, 40s, 6s, 50s, 3s).

Experimental Example 5: A mixture of 90% by weight of salt-free salt and 10% by weight of barley was prepared, and the mixture was salted after aging for 1 month and subjected to a sensory test

Experimental Example 6: A mixture of 90% by weight of salt-free salt and 10% by weight of barley was prepared, and the mixture was salted for 15 days and then subjected to a sensory test

Experimental Example 7: A mixture of 90% by weight of salt-free salt and 10% by weight of barley were mixed and aged for 2 months and then subjected to a sensory test

Experimental Example 8: A mixture of 90% by weight of salted salted and 10% by weight of barley, and then subjected to a sensory test

division Experimental Example 5 Experimental Example 6 Experimental Example 7 Experimental Example 8 smell 4.5 3.6 4.6 4.6 flavor 4.4 4.1 4.4 4.5 Overall preference 4.4 3.8 4.4 4.5

(Evaluation standard: 1: very bad, 2: poor, 3: normal, 4: good, 5: very good)

In the case of senescence and barley aged for a month or more, such as the sensory test, when barley is matured for one month or more, the unique smell and flavor of the barley is enhanced. When the aging period is less than one month, the barley flavor does not sufficiently grow in the early stage.

As described above, since the barley salt is used for salting and the prepared gulbi is pre-aged barley salt, it is possible to produce a large amount of barley containing culinary herbs in a short period irrespective of the early harvesting time, It is a useful invention that can produce high-quality culinary beverages that eliminate early smell and odor by adding barley-specific flavor and flavor.

S100: Steps to remove the guard
S200: Mixing step to mix sun-dried salt with barley removed
S300: Aging stage to mature mixed barley and sun salt
S400: salting step of salting with barley salt for early selection and washing
S500: Sewing step of 10 ~ 20 grains
S600: Cleaning step of washing the early stage 2 to 3 times at room temperature
S610: Tea making step to produce barley tea
S620: Washing step to wash the pre-salted barley tea
S700: Drying step to dry out the washed early stage
S800: Packing step to vacuum-dry the dried early

Claims (6)

A step (S100) of removing the ginseng from the ginseng by storing the ginseng in a shady place with low humidity for 2 to 3 years;
A mixing step (S200) of mixing 95 to 80% by weight of the salt-removed sodium chloride and 5 to 20% by weight of the barley;
Aging step (S300) of aging the mixed sun salt and barley at room temperature for one month or more avoiding direct sunlight;
(S400) for salting for 4 to 10 hours with the mixed salt of silver and barley which have been selected by size and weight and washed in clear water and then subjected to the aging step;
A cleaning step (S600) of washing the salted starter two to three times with water at room temperature of 5 to 15 DEG C;
Drying step (S700) in which the washed early stage is placed in a hanging rack or put in a jar, and is air-dried in a cold air drying room at 15 to 20 (C) for 18 to 36 hours; And
And a packaging step (S800) of vacuum-packing the dried early,
In the salting step (S400), the bottom is filled with the mixed sunflower and barley which have been aged, and then the washed early stage is laid. Then, the mixed sunflower and barley are repeatedly mixed to avoid direct sunlight and put in a cool place.
Wherein the water used in the washing step (S600) is a barley tea. The method according to claim 1,
Wherein the barley used in the mixing step (S200) of mixing the sunflower and the barley with the wastewater removed is germinated barley or fermented barley. delete delete delete delete

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