KR102000276B1 - Marinade for Aging fish made mainly of barley - Google Patents

Marinade for Aging fish made mainly of barley Download PDF

Info

Publication number
KR102000276B1
KR102000276B1 KR1020170082874A KR20170082874A KR102000276B1 KR 102000276 B1 KR102000276 B1 KR 102000276B1 KR 1020170082874 A KR1020170082874 A KR 1020170082874A KR 20170082874 A KR20170082874 A KR 20170082874A KR 102000276 B1 KR102000276 B1 KR 102000276B1
Authority
KR
South Korea
Prior art keywords
fish
weight
parts
ginseng
sauce
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
KR1020170082874A
Other languages
Korean (ko)
Other versions
KR20190002236A (en
Inventor
한연희
Original Assignee
한연희
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 한연희 filed Critical 한연희
Priority to KR1020170082874A priority Critical patent/KR102000276B1/en
Publication of KR20190002236A publication Critical patent/KR20190002236A/en
Application granted granted Critical
Publication of KR102000276B1 publication Critical patent/KR102000276B1/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2124—Ginseng
    • 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
    • A23V2300/00—Processes
    • A23V2300/50—Concentrating, enriching or enhancing in functional factors

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 생선 특유의 비린내를 제거하고 육질의 개선 및 생선보존기간을 증대시키는 생선 숙성용 양념장에 관한 것으로, 보다 상세하게는 명태껍질과 북어껍질을 우려낸 육수 30~35중량부, 생보리가루 40~50중량부, 간장 15~20중량부, 참기름 3~4중량부 및 인삼 또는 홍삼추출액 5~6중량부, 구운우엉 4~6중량부를 포함하여 이루어지는 생선 숙성용 양념장을 제공한다. The present invention relates to a seasoning sauce for aging fish which improves the meat quality and enhances the fish preservation period, and more particularly relates to a sauce seasoning for removing fish seaweed, To 50 parts by weight of soy sauce, 15-20 parts by weight of soy sauce, 3-4 parts by weight of sesame oil, 5-6 parts by weight of ginseng or red ginseng extract, and 4-6 parts by weight of baked burdock.

Description

보리를 주원료로 하는 생선 숙성용 양념장{Marinade for Aging fish made mainly of barley}BACKGROUND OF THE INVENTION Field of the Invention [0001] The present invention relates to a fish marinade for barley,

본 발명은 보리를 주원료로 하는 생선 숙성용 양념장에 관한 것으로, 보다 상세하게는 생선 특유의 비린내를 제거하고 육질의 개선 및 생선보존기간을 증대시키고, 구이나 조림 등의 요리 후 콜라겐, 사포닌, 이눌린, 탄닌 등의 영양성분이 함유된 생선요리를 식음할 수 있도록 한 보리를 주원료로 하는 생선 숙성용 양념장에 관한 것이다. More particularly, the present invention relates to a seasoning for fish aging using barley as an essential ingredient, and more particularly, to a fish paste seasoning cooking method which removes the fish specific seafood, improves the meat quality and increases the fish preservation period, The present invention relates to a sauce for aging fish, wherein the main ingredient is barley which is capable of eating fish dishes containing nutrients such as tannins and tannins.

현대 식생활 문화에서, 소득의 증가와 더불어 국민 식생활도 영양지향, 건강중심, 편의 지향적으로 식생활 패턴이 바뀌어 육류와 함께 생선류의 소비도 증가하고 있으며, 또한 고급화가 요구되고 있다. In the modern dietary culture, the dietary pattern is changed with nutrient - oriented, health - oriented, convenience - oriented with the increase of income, and consumption of fish along with meat is also increasing, and furthermore, there is a demand for higher quality.

한편, 양질의 단백질과 각종영양소가 풍부한 생선류에도 독특한 어취(생선의 비린맛 포함)와 어육조직의 연약함 등으로 인하여 조리가 용이하지 않아 생선을 싫어하고 과다한 양념의 첨가조리 등이 단점으로 남아 있다. On the other hand, it is not easy to cook due to unique fish catches (including fish's salty taste) and weakness of fishy texture in fishes rich in high-quality protein and various nutrients, and thus disadvantageous to fish and excessive seasoning addition cooking remain as disadvantages.

즉, 생선에는 피페리딘(Piperidine)계 화합물이 함유되어 있어 생선의 선도저하에 따라 어취의 주요성분인 트리메틸아민(Trimethylamine)이 증가하고, 암모니아, 인돌(Indol), 스케톨(Skatole), 머켑탄(Mercaptan), 황화수소 등 염기성 물질이 어취를 더욱 증가시킨다. 특히 피레리딘이 분해되어 δ-아미노발레린산(δ-amino Valeric acid)이 생성되면 생선특유의 어취중 비린내를 증가시키게 된다. In other words, fish contain Piperidine-based compounds. As the fish lead is lowered, trimethylamine, which is a major component of fish catches, is increased and ammonia, Indol, Skatole, Basic substances such as mercaptan and hydrogen sulfide further increase catch. Especially, when δ-amino valeric acid is formed by the decomposition of pyrridine, it increases fish specific intracutaneous inflammation.

또한 생선은 어육조직이 연약하여 자기소화 등으로 인해 풍미가 떨어지는 경우가 많으며, 자기 소화의 진행으로 육단백질이 분해되어 가용성 화합물이 증가되고 이로 인해 육질이 피에이치(pH)가 상승하게 되면 세균 증식에 알맞는 조건이 형성되어 부패를 속성시키게 된다. 따라서 통상 생선류의 요리 특히, 생선을 조리하거나 조리하기 이전에 생선을 재워둘 때, 생선의 비린맛과 냄새 등 어취를 제거하기 위하여 마늘, 양파, 생강, 파, 고추가루 등 양념류를 과다하게 사용함은 물론 간장, 설탕, 참기름, 소금 등 여러가지를 준비해야 하는 번거로움과 함께 시간, 노력 등을 요하게 되는데 비하여 비린맛 등 어취의 제거, 육질의 연화방지, 미생물에 의한 부패 억제 등은 용이하지 않다.In addition, the fish often lose their flavor due to the weakness of the fish tissue and self-digestion. As the digestion progresses, the flesh proteins are decomposed and the soluble compounds are increased. As a result, when the pH is raised, Proper conditions are formed to impair corruption. Therefore, excessive use of seasonings such as garlic, onion, ginger, leek, and red pepper powder to remove fish tastes and odors when fish are cooked or cooked before cooking, Of course, it takes time, efforts, etc., to prepare various kinds of soy sauce, sugar, sesame oil, salt, etc., but it is not easy to remove bad taste such as bad taste, to prevent softening of meat quality, and to inhibit decay by microorganism.

1. 대한민국공개특허공보 제10-1992-0007556호1. Korean Patent Publication No. 10-1992-0007556 2. 대한민국공개특허공보 제10-2003-0031388호2. Korean Patent Publication No. 10-2003-0031388

본 발명에서는 생선의 고유한 비린내를 제거하고, 굽거나 조리는 등의 요리 후 생선의 씹힘성과 맛을 개선하고, 콜라겐이나 사포닌, 이눌린과 탄닌 등의 영양성분이 풍부한 생선 숙성용 양념장을 제공하는 것을 그 해결과제로 한다 The present invention provides a sauce for fermenting fish, in which the intrinsic fishy inside of fish is removed and the chewiness and taste of fish after cooking such as bake or cooking are improved and nutrients such as collagen, saponin, inulin and tannin are abundant Let's solve it.

또한, 본 발명에서는 생선의 저장성을 향상시키는 생선 숙성용 양념장을 제공하는 것을 다른 해결과제로 한다. Another object of the present invention is to provide a sauce for aging fish which improves the storage stability of fish.

상기한 과제를 해결한 본 발명의 생선 숙성용 양념장은 명태껍질과 북어껍질을 우려낸 육수 30~35중량부, 생보리가루 40~50중량부, 간장 15~20중량부, 참기름 3~4중량부 및 인삼 또는 홍삼추출액 5~6중량부, 구운우엉 4~6중량부를 포함하여 이루어지는 양념장으로,
상기 인삼 또는 홍삼추출액은 인삼 또는 홍삼성분의 농도가 0.25g/ℓ이상인 추출액인 것을 사용하며,
상기 양념장을 3~5℃의 온도로 냉장보관하여 24±2시간 숙성하여 된 것을 특징으로 한다.The seasoning sauce for aging fish according to the present invention, which solves the above-mentioned problems, comprises 30 to 35 parts by weight of seaweed water, 40 to 50 parts by weight of raw barley powder, 15 to 20 parts by weight of soy sauce, 3 to 4 parts by weight of sesame oil 5 to 6 parts by weight of ginseng or red ginseng extract, and 4 to 6 parts by weight of baked burdock.
The ginseng or red ginseng extract is an extract having a concentration of ginseng or red ginseng component of 0.25 g /
The seasoning sauce is stored in a refrigerator at a temperature of 3 to 5 ° C and aged for 24 ± 2 hours.

삭제delete

또한, 상기 인삼 또는 홍삼추출액은 인삼 또는 홍삼성분의 농도가 0.3g/ℓ~1.0g/ℓ의 범위로 함유되는 추출액인 것을 특징으로 한다. The ginseng or red ginseng extract is characterized in that the concentration of ginseng or red ginseng component is in the range of 0.3 g / l to 1.0 g / l.

본 발명에서 제공되는 생선 숙성용 양념장은 생선 고유의 비린내를 제거할 뿐만 아니라, 생선을 굽거나 조리하는 등의 요리 후 씹힘성과 맛을 개선하고, 북어껍질에 함유된 콜라겐이나 인삼 또는 홍삼에 함유된 사포닌, 우엉에 함유된 이눌린과 탄닌 등과 같은 영양성분이 풍부한 생선요리를 식음할 수 있도록 한 효과가 있다. The seasoning for fish aging provided in the present invention not only removes the intrinsic fishy fish but also improves the chewiness and taste after cooking such as baking or cooking fish, and further enhances the chewiness and taste of fishes such as collagen, ginseng or red ginseng Saponin, and inulin contained in burdock and tannins, and so on.

또한, 본 발명에서 제공되는 생선 숙성용 양념장은 비린내를 잡아주고 제거하으로써, 생선에 양념장을 가미하여 밀폐용기에 넣은 후 냉장 보관하는 숙성과정에 의해 생선의 식감을 최대한 유지하면서 장시간 냉장보관이 가능한 효과가 있다. In addition, the seasoning sauce for fish aging provided in the present invention can be stored in a refrigerator for a long period of time while keeping the texture of the fish as much as possible by aging in which the sauce is added to the sealed container, It is effective.

이하, 본 발명을 보다 상세히 설명하기로 한다. Hereinafter, the present invention will be described in more detail.

본 발명은 생선이 가지고 있는 특유의 비린내를 잡아주고, 식감을 향상시키는 효과를 가지는 생선 숙성용 양념장을 제공하기 위한 것으로, 본 발명에 따른 생선 숙성용 양념장은 명태껍질과 북어껍질을 우려낸 육수, 생보리가루, 간장, 참기름 및 인삼 또는 홍삼추출액을 포함하여 이루어지는 것으로, 바람직하게는 상기 명태껍질과 북어껍질을 우려낸 육수 30~35중량부, 생보리가루 40~50중량부, 간장 15~20중량부, 참기름 3~4중량부 및 인삼 또는 홍삼추출액 5~6중량부, 구운우엉 4~6중량부를 포함하도록 혼합하여 이루어지는 것이다. The present invention provides a seasoning sauce for fish maturing, which has the effect of catching the unique fishy fish possessed by fish and improving the texture of the fish sauce. The seasoning sauce according to the present invention is characterized in that the seasoning sauce, Soy sauce, sesame oil, and ginseng or red ginseng extract. Preferably, 30 to 35 parts by weight of the marine algae, the raw barley powder, 40 to 50 parts by weight of soybeans, and 15 to 20 parts by weight of soy sauce, 3 to 4 parts by weight of sesame oil, 5 to 6 parts by weight of ginseng or red ginseng extract, and 4 to 6 parts by weight of baked burdock.

바람직하게는, 상기 생선 숙성용 양념장은 명태껍질과 북어껍질을 우려낸 육수 30중량부, 생보리가루 42중량부, 간장 15중량부, 참기름 3중량부 및 인삼 또는 홍삼추출액 5중량부, 구운우엉 5중량부를 포함하도록 혼합하여 이루어지는 것이다. Preferably, the fish sauce seasoning sauce contains 30 parts by weight of seaweed water, 42 parts by weight of raw barley, 15 parts by weight of soy sauce, 3 parts by weight of sesame oil and 5 parts by weight of ginseng or ginseng extract, baked burdock 5 By weight.

보다 바람직하게는, 상기 구성을 가지는 생선 숙성용 양념장은 상기 각각의 구성성분을 잘 혼합하나 다음 3~5℃의 온도 조건하에서 냉장보관하여 24±2시간 동안 냉장숙성하여 사용하는 것이 더욱 좋다. More preferably, the fishmeal seasoning sauce having the above-described composition is mixed well with each of the components, followed by refrigeration under the temperature condition of 3 to 5 캜, followed by chilling and fermentation for 24 ± 2 hours.

본 발명에 따르면, 상기 명태껍질과 북어껍질을 우려낸 육수는 그 육수를 내림에 있어서 특별히 한정하는 것은 아니며, 통상의 알려진 방법으로 육수를 내면 된다. 바람직하게는 명태껍질과 북어껍질을 준비하고, 준비된 껍질을 수분함유율이 10%미만이 되도록 재건조하여 준비하고, 준비된 껍질을 물 100중량부에 대하여 10중량부 이상, 바람직하게 10~50중량부, 보다 바람직하게는 15~30중량부를 넣고, 충분히 끓여 명태와 북어껍질의 특유의 풍미와 영양소를 함유하는 육수를 준비하여 사용한다. 특히, 상기 다검 육수는 최초 투입된 물의 양이 50%가량 졸여질때까지 끓여주는 것이 좋다. According to the present invention, the brothstock having the bark of the pollen and the husk bark is not particularly limited in terms of lowering the broth, and broth can be prepared by a conventional method. Preferably, the pomegranate shell and the bark are prepared, and the prepared shell is re-dried to have a water content of less than 10%, and the prepared shell is added in an amount of 10 parts by weight or more, preferably 10 to 50 parts by weight , More preferably 15 to 30 parts by weight, and boiled enough to prepare seaweed containing specific flavors and nutrients of pollack and bark. Particularly, it is preferable that the above-mentioned ginseng boiled water is boiled until the amount of the initially introduced water is as much as 50%.

본 발명에 따르면, 상기 생보리 가루는 통상의 생보리를 준비하고 미분쇄하여 사용하게 되며, 그 혼합량은 40~50중량부를 포함하는 것인데, 만일 상기 혼합량의 임계범위를 벗어날 경우, 본 발명에서 제공하고자 하는 생선 비린내의 제거 효과가 미미한 단점이 있고, 또한, 생선의 식감을 향상시키지 못하고 오히려 식감을 저하시키는 원인이 될 수도 있다. According to the present invention, the raw barley powder is prepared by preparing ordinary raw barley and finely pulverized, and the mixture is used in an amount of 40 to 50 parts by weight. If the raw barley is out of the critical range of the mixing amount, There is a disadvantage in that the removal effect of the fish in the fish smell is insignificant, and the fish texture of the fish can not be improved, which may cause the texture to deteriorate.

본 발명에 따르면, 상기 인삼 또는 홍삼추출액은 통상의 천연물 추출액 제조방식에 따라 제조되며, 바람직하게는 상기 추출액은 그 농도가 인삼 또는 홍삼성분이 0.25g/ℓ이상, 보다 바람직하게는 0.3g/ℓ이상이 되도록 추출액을 제조하여 사용하는 것이 좋다. 만일, 상기 인삼 또는 홍삼성분의 농도가 제시된 값 이하가 되면, 비린내 제고 효과와 육질 개선효과를 얻기 어려운 문제가 있을 수 있다. According to the present invention, the ginseng or red ginseng extract is prepared according to a conventional method for preparing a natural extract, and preferably the extract has a concentration of ginseng or red ginseng component of 0.25 g / L or more, more preferably 0.3 g / L Of the total amount of the extract. If the concentration of the ginseng or red ginseng component is less than the indicated value, there may be a problem that it is difficult to obtain the effect of improving the fishy smell and improving the meat quality.

한편, 상기 인삼 또는 홍삼성분의 농도가 높을수록 생선 비린내를 잡아주는 효과가 좋으나, 너무 많은 농도의 인삼 또는 홍삼성분이 함유될 경우 생선특유의 풍미가 없어지고 인삼 또는 홍삼의 특유의 향이 강하게 되어 관능성이 저하될 우려가 있다. 따라서, 보다 바람직하게는 상기 인삼 또는 홍삼추출액의 농도가 인삼 또는 홍삼성분이 0.3g/ℓ~1.0g/ℓ 의 범위로 함유되는 추출액을 사용하는 것이 생선 특유의 풍미를 저해하지 않으면서 생선의 비린내를 충분히 효과적으로 잡아주고, 생선의 식감을 증대시키는 데 매우 좋은 효과를 가지게 된다. On the other hand, when the concentration of the ginseng or red ginseng component is high, the effect of catching the fish ginseng is good. However, when the ginseng or red ginseng ingredient is contained in too much concentration, the unique flavor of the fish is lost, There is a fear that the property may deteriorate. Therefore, more preferably, the use of an extract having a concentration of ginseng or red ginseng extract in a range of 0.3 g / l to 1.0 g / l in terms of ginseng or red ginseng ingredient does not deteriorate the characteristic flavor of fish, And it has a very good effect to increase the texture of fish.

또한, 구운우엉은 주로, 적당한 크기로 자른 후 칼등이나 칼끝으로 두들겨 납작하게 편 뒤 이를 석쇠 등에 구워서 첨가하게 되는데, 이와 같은 구운우엉은 적당히 태우는 상태로 굽게 되면, 인체에 유익한 이눌린, 탄닌 등의 여러 영양성분이 방출되어 생선의 숙성에 더욱 유리하게 된다.The baked burdock is mainly cut into a suitable size, and then kneaded with a knife or a knife to flatten it. Then, the burdock is baked in a grill and the like. When such a burdock is baked in a proper burning state, a variety of beneficial inulin, Nutritional components are released and it becomes more advantageous for aging fish.

이와 같은 구운우엉은 전술된 함량에 비해 과도하게 함유될 경우, 우엉 특유의 향이나 탄맛 등에 의해 생선 특유의 풍미를 저해시키게 되며, 너무 미미하게 함유될 경우, 목적하는 영양성분을 얻기 어렵게 된다.When such baked burdock is contained excessively in comparison with the above-mentioned contents, flavor peculiar to the fish is inhibited by the flavor or taste of burdock specific to the burdock, and if it is contained too little, it becomes difficult to obtain the intended nutrient component.

본 발명에 따르면, 상기 생선 숙성용 양념을 혼합함에 있어서, 그 혼합방법, 혼합물의 투입 순서 등 그 방식에 있어서 특별히 한정하는 것은 아니며, 통상의 기술자에게 있어서 그 양념장의 제조과정은 특별히 중요한 것은 아니다. According to the present invention, there is no particular limitation on the mixing method, the order of addition of the mixture, and the like in mixing the sauce for aging fish, and the manufacturing process of the seasoning sauce is not particularly important for the ordinarily skilled artisan.

본 발명에서 제공되는 생선 숙성용 양념장의 제조순서를 예시하면, 먼저 명태와 북어껍질의 풍미와 영양소를 우려된 육수를 준비하고, 상기 육수에 생보리 가루와 구운우엉을 투입하여 충분히 교반혼합한 다움, 간장과 인삼 또는 홍삼추출액을 순차적으로 투입하여 잘 혼합하고, 마지막으로 참기름을 투입하여 혼합하여 완성할 수 있다. 이러한 제조과정은 하나의 예시일뿐 통상의 기술자라면 얼마 든지 혼합순서와 방법을 달리 선택하여 조절할 수 있는 것이다. The process for preparing the sauce for fermenting fish according to the present invention is as follows. First, roasted seaweeds, which are concerned about the flavor and nutrient content of roasted seaweed and barny's rind, are prepared, and raw barley flour and baked burdock are added to the seaweed, , Soy sauce, ginseng or red ginseng extract in order, and finally, sesame oil is added to the mixture. Such a manufacturing process is merely an example, and any one skilled in the art can arbitrarily select and adjust the mixing order and method.

이하, 본 발명을 바람직한 실시예를 들어 보다 상세히 설명하기로 한다. 단, 하기의 실시예는 본 발명을 설명하기 위한 예시로서, 하기의 실시예로 본 발명을 한정하는 것은 아니다. Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

[실시예 1][Example 1]

명태껍질과 북어껍질을 우려낸 육수와, 간장, 생보리가루, 참기름, 인삼추출액을 준비하고, 명태껍질과 북어껍질을 우려낸 육수 30중량부, 생보리가루 42중량부, 간장 15중량부, 참기름 3중량부 및 인삼추출액 5중량부, 구운우엉 5중량부를 포함하도록 잘 혼합하여 생선 숙성용 양념장을 준비하였다. Soy sauce, raw barley powder, sesame oil, and ginseng extract were prepared, and 30 weight parts of marrow bream and marigold skin, 42 weight parts of raw barley powder, 15 weight parts of soy sauce, 3 parts of sesame oil 3 5 parts by weight of ginseng extract, and 5 parts by weight of baked burdock were mixed well to prepare a sauce for aging fish.

[실시예 2][Example 2]

상기 실시예 1의 생선 숙성용 양념장을 3~5℃의 온도조건에서 24시간 숙성한 생선 숙성용 양념장을 준비하였다. The seasoning sauce for aging the fish of Example 1 was aged at a temperature of 3 to 5 캜 for 24 hours.

[관능 검사][Sensory Test]

양념이 되지 않은 고등어를 준비하고, 상기 고등어에 상기 준비된 실시예 1과 2의 양념장에 충분히 잠기도록 하여 숙성용 양념장이 충분히 스며들게 한 후, 고등어 구이요리를 준비하고, 선발된 관능요원 30명에게 관능평가를 실시하여보았다. 그 결과는 하기 표 1에 나타내었다. Prepared mackerel was prepared and the mackerel was sufficiently immersed in the marinade prepared in Examples 1 and 2 as described above, and then the mackerel was thoroughly impregnated with the mackerel, and then the mackerel was cooked. And evaluated them. The results are shown in Table 1 below.

항 목Item 비린내Fishy 씹힘성Chewiness 맛flavor 실시예 1Example 1 4.524.52 4.384.38 4.544.54 실시예 2Example 2 4.854.85 4.604.60 4.704.70

상기 관능평가는 5점척도법을 이용하였으며, 매우나쁨을 0점으로 하고, 매우좋음을 5점으로 하여, 관능요원들의 주관적 평가점수를 평균하여 나타낸 결과이다. The sensory evaluation was performed by using the 5-point scale method. The results were the average of the subjective evaluation scores of the sensory agents, with the very bad being 0 point and the very good being 5 points.

상기 표 1의 결과, 본 발명에 따라 제공되는 생선 숙성용 양념장을 사용하여 고등어 구이요리를 하였을 때, 비린내는 거의 완벽하게 잡아주는 것을 알 수 있었고, 씸힘성과 맛에 있어서도 매우 우수한 식감을 얻을 수 있는 것을 알 수 있었다. As a result of the above Table 1, when the mackerel was cooked using the sauce for aging fish provided according to the present invention, it was found that the fish was caught almost perfectly and the fish meat was very excellent in texture and toughness .

Claims (3)

명태껍질과 북어껍질을 우려낸 육수 30~35중량부, 생보리가루 40~50중량부, 간장 15~20중량부, 참기름 3~4중량부 및 인삼 또는 홍삼추출액 5~6중량부, 구운우엉 4~6중량부를 포함하여 이루어지는 양념장으로,
상기 인삼 또는 홍삼추출액은 인삼 또는 홍삼성분의 농도가 0.25g/ℓ이상인 추출액인 것을 사용하며,
상기 양념장을 3~5℃의 온도로 냉장보관하여 24±2시간 숙성하여 된 것을 특징으로 하는 보리를 주원료로 하는 생선 숙성용 양념장.
30 to 35 parts by weight of seaweed soaked in peel and peel, 40 to 50 parts by weight of raw barley, 15 to 20 parts by weight of soy sauce, 3 to 4 parts by weight of sesame oil, 5 to 6 parts by weight of ginseng or red ginseng extract, To 6 parts by weight,
The ginseng or red ginseng extract is an extract having a concentration of ginseng or red ginseng component of 0.25 g /
Wherein the sauce is chilled at a temperature of 3 ~ 5 ° C and aged for 24 ± 2 hours. The seasoning for fish maturation is mainly made of barley.
삭제delete 제 1 항에 있어서,
상기 인삼 또는 홍삼추출액은 인삼 또는 홍삼성분의 농도가 0.3g/ℓ~1.0g/ℓ 의 범위로 함유되는 추출액인 것을 특징으로 하는 보리를 주원료로 하는 생선 숙성용 양념장.The method according to claim 1,
Wherein the ginseng or red ginseng extract is an extract containing ginseng or a red ginseng component in a concentration ranging from 0.3 g / l to 1.0 g / l, wherein the main ingredient is barley.
KR1020170082874A 2017-06-29 2017-06-29 Marinade for Aging fish made mainly of barley Expired - Fee Related KR102000276B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020170082874A KR102000276B1 (en) 2017-06-29 2017-06-29 Marinade for Aging fish made mainly of barley

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020170082874A KR102000276B1 (en) 2017-06-29 2017-06-29 Marinade for Aging fish made mainly of barley

Publications (2)

Publication Number Publication Date
KR20190002236A KR20190002236A (en) 2019-01-08
KR102000276B1 true KR102000276B1 (en) 2019-07-16

Family

ID=65021376

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020170082874A Expired - Fee Related KR102000276B1 (en) 2017-06-29 2017-06-29 Marinade for Aging fish made mainly of barley

Country Status (1)

Country Link
KR (1) KR102000276B1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102263273B1 (en) * 2020-10-06 2021-06-14 이미연 Pets Snacks
KR102628464B1 (en) * 2021-08-12 2024-01-23 주식회사 진성에프앤디 Method For Making Smell Remover Of Meat And Fish
KR102780750B1 (en) * 2024-08-09 2025-03-14 주식회사 바이오360 Oral disintegrating film improving fishy odor comprising plasmalogen and red ginseng powder and manufacturing method the same

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5011937A (en) 1988-11-14 1991-04-30 Ppg Industries, Inc. Toluene sulfonate salts of 2-alkyl imidazolines
KR960016747A (en) * 1994-11-19 1996-06-17 최윤생 Seasoning and manufacturing method
KR20030031388A (en) 2001-10-13 2003-04-21 심정택 Seasonings that can remove fishy fish and its manufacturing method
KR100525060B1 (en) * 2003-07-10 2005-10-31 박상호 Sauce appended functionality and fish cooking using it's
KR101722225B1 (en) * 2014-11-27 2017-03-31 최선희 Manufacturing method of fish cooking for Sauce

Also Published As

Publication number Publication date
KR20190002236A (en) 2019-01-08

Similar Documents

Publication Publication Date Title
KR102032715B1 (en) Removal process of off-flavors of vegetable proteins through coffee extract curing
KR101816822B1 (en) Method for producing galbi tang using fish sauce
KR100698874B1 (en) Tricolor pork marinated ribs
KR100557026B1 (en) Seasoning composition for aging meat containing apples and meat aged with seasoning composition for aging
KR20190002236A (en) Marinade for Aging fish made mainly of barley
KR101788627B1 (en) Fabrication of rice fish paste using nephrops thomsoni
KR101864352B1 (en) Method for manufacturing salted fish containing omija and salted fish by the method
KR100329416B1 (en) Manufacturing method of powdered Kimchi mixed seasoning
CN1481718A (en) Fresh pickled chilli and method of making and using the same
KR101731193B1 (en) Flatfish Rice sikhye process of manufacture that preservation of quality is excellent
KR20160109627A (en) Method for Preparing of Sweet-Sour Pork and Sweet-Sour Pork Prepared by the Method
KR20190113477A (en) Banji kimchi and preparation method of the same
KR102635051B1 (en) Method for manufacturing shrimp marinated in sauce, and the shrimp marinated in sauce manufactured by the method
KR100651160B1 (en) Skate treatment method and delayed food decay using treated skate
KR101972975B1 (en) A manufacturing method of cold noodle soup having radish kimchi
KR20110043322A (en) Manufacturing method of natural food additives and meat processing method using food additives and food additives
KR20120055287A (en) A spice for cure and a art of cooking of duck meat which flesh of the neck using spice for cure
KR100394198B1 (en) method for making diet kimchi and product made by said method
KR20150136195A (en) Method for producing C3G-containing Baik-Kimchi or Nabak-Kimchi by utilize sugaring Rubus coreanus, Mulberry, Blueberry
KR101790741B1 (en) Preparation Method of Seasoning Liquid Salted Fish
KR100660033B1 (en) Manufacturing method of ham containing nutritional additives
KR20220127434A (en) Method for manufacturing of mixing soybean paste using gombo cabbage and itself
KR100701824B1 (en) Manufacturing Method of Chitosan Kimchi Using Sweet Pumpkin and Blue Crab
KR101866365B1 (en) Soybean sprout jham-pong and manufacturing method thereof
KR20220064572A (en) Kimchi seasoning powder composition using functional microorganisms and manufacturing method thereof

Legal Events

Date Code Title Description
A201 Request for examination
PA0109 Patent application

St.27 status event code: A-0-1-A10-A12-nap-PA0109

PA0201 Request for examination

St.27 status event code: A-1-2-D10-D11-exm-PA0201

P11-X000 Amendment of application requested

St.27 status event code: A-2-2-P10-P11-nap-X000

P13-X000 Application amended

St.27 status event code: A-2-2-P10-P13-nap-X000

E902 Notification of reason for refusal
PE0902 Notice of grounds for rejection

St.27 status event code: A-1-2-D10-D21-exm-PE0902

E13-X000 Pre-grant limitation requested

St.27 status event code: A-2-3-E10-E13-lim-X000

P11-X000 Amendment of application requested

St.27 status event code: A-2-2-P10-P11-nap-X000

P13-X000 Application amended

St.27 status event code: A-2-2-P10-P13-nap-X000

E701 Decision to grant or registration of patent right
PE0701 Decision of registration

St.27 status event code: A-1-2-D10-D22-exm-PE0701

PG1501 Laying open of application

St.27 status event code: A-1-1-Q10-Q12-nap-PG1501

GRNT Written decision to grant
PR0701 Registration of establishment

St.27 status event code: A-2-4-F10-F11-exm-PR0701

PR1002 Payment of registration fee

St.27 status event code: A-2-2-U10-U11-oth-PR1002

Fee payment year number: 1

PG1601 Publication of registration

St.27 status event code: A-4-4-Q10-Q13-nap-PG1601

R18-X000 Changes to party contact information recorded

St.27 status event code: A-5-5-R10-R18-oth-X000

R18-X000 Changes to party contact information recorded

St.27 status event code: A-5-5-R10-R18-oth-X000

R18-X000 Changes to party contact information recorded

St.27 status event code: A-5-5-R10-R18-oth-X000

PR1001 Payment of annual fee

St.27 status event code: A-4-4-U10-U11-oth-PR1001

Fee payment year number: 4

PR1001 Payment of annual fee

St.27 status event code: A-4-4-U10-U11-oth-PR1001

Fee payment year number: 5

PR1001 Payment of annual fee

St.27 status event code: A-4-4-U10-U11-oth-PR1001

Fee payment year number: 6

PC1903 Unpaid annual fee

St.27 status event code: A-4-4-U10-U13-oth-PC1903

Not in force date: 20250710

Payment event data comment text: Termination Category : DEFAULT_OF_REGISTRATION_FEE

H13 Ip right lapsed

Free format text: ST27 STATUS EVENT CODE: N-4-6-H10-H13-OTH-PC1903 (AS PROVIDED BY THE NATIONAL OFFICE); TERMINATION CATEGORY : DEFAULT_OF_REGISTRATION_FEE

Effective date: 20250710

PC1903 Unpaid annual fee

St.27 status event code: N-4-6-H10-H13-oth-PC1903

Ip right cessation event data comment text: Termination Category : DEFAULT_OF_REGISTRATION_FEE

Not in force date: 20250710