KR102033695B1 - Preparation method of hot pepper paste dried crobina fish using ramie leaves and red pepper sauce - Google Patents

Abstract

The present invention relates to a method for manufacturing a red pepper paste dried yellow corvina using ramie leaves and a red pepper paste, wherein the red pepper paste dried yellow corvina can be stored for a long time, so that the taste does not change in a distribution process. In addition, the method removes the unique fishy taste of dried yellow corvina while maintaining chewy meat quality of the same, thereby having high preference, and since it is possible to provide active components contained in dried yellow corvina and thus it is possible to provide active components not provided in dried yellow corvina by using the red pepper paste containing natural components such as ramie leaves.

Description

Preparation method of hot pepper paste dried crobina fish using ramie leaves and red pepper sauce}

The present invention relates to a method for producing kochujanggulbibi using mosquito leaves and kochujang, and more particularly, to a method for producing kochujanggulbibi using mosquito leaves and kochujang. In addition, the present invention relates to a method for producing red pepper paste with improved shelf life.

The typical processing method of oysters is to thaw the fish caught early in cold storage, and then wash with low salt water to remove foreign substances, and then sprinkle salt over the whole fish body or salt them for 4 to 20 hours using brine, Take it out, wrap it with straw, squeeze it, rinse it with water, and hang it on a well-ventilated hanger to dry it.

At this time, in Yeonggwang area of Korea, it is stored for more than one year, and then dried early after salting early with sun-dried sun salt. At this time, the Yeonggwang area maintains its scenic beauty as a domestic specialty due to the processing conditions such as temperature, sea breeze and sunshine to dry the early season.

In general, the fish is salted with a salt solution for long-term storage, which is effective in inhibiting microorganisms, but the water activity is reduced by excessive osmotic pressure, so that the protein structure is strengthened and water retention is reduced.

In addition, if the salt is preserved for a long time after salting, it is excessively dried, and even if it is restored by supplying water, tissue change, protein denaturation, and salty taste are strong, thereby degrading its commerciality.

Therefore, in order to improve the taste of oysters and to restore protein, it is preferable to maintain the moisture content at 20 to 50% .However, if the oysters having the moisture content are stored for a long time, microorganisms are easily developed and rancidity of fat during storage. Due to the fishy and off-flavor occurs.

Therefore, there is a demand for a method of increasing storage by suppressing contamination of various germs when preparing oysters.

In order to solve the problems of oysters, the oysters are marinated in red pepper paste and eaten as corrosion to improve the preservation of oysters and to give another taste. These oysters are known as gochujang oysters in the private sector.

These kochujang oysters are prepared by mixing dried and trimmed oysters with kochujang to infiltrate the active ingredients of kochujang into the flesh of oysters, and their tastes and conditions vary depending on the manufacturing process. It didn't work.

Conventional gochujang oysters are preliminarily stabbed in salt from which the brine has been removed, and then washed with clean water and dried until hard for 40 to 50 days without excessive moisture or heat. It is prepared by aging the oyster meat removed in red pepper paste.

However, the quality of such gochujang oysters has been deteriorated due to the leakage of fat during storage and distribution. In addition, the fishy taste of fresh oysters did not match the taste of younger generations, so there were many cases.

The production of gochujang oysters with improved long-term storage in the distribution process and the production of excellent oysters with high preference are required.

(Patent Document 1) KR 10-2010-0089427 A1

An object of the present invention is to provide a method for producing kochujanggulbibi using mosquito leaves and kochujang.

Another object of the present invention can be stored for a long time, the taste does not change in the distribution process, while maintaining the chewy meat of the oysters, while the unique fishy taste of oysters is removed to provide a high preference red pepper paste.

Another object of the present invention is not only to provide an active ingredient contained in oysters, but also by using kochujang containing natural ingredients such as mosquito leaves, the functionality of red pepper paste improved the ability to provide an active ingredient not provided in oysters To provide.

In order to achieve the above object, the method for producing red pepper paste gulbibi using mosquito leaves and kochujang according to an embodiment of the present invention comprises the steps of 1) salting and washing early; 2) splitting the washed premature pear into a shape for removing by-products and drying; 3) drying the molded early to prepare a oyster ratio; 4) cutting only the dried oysters to a certain size to obtain only oyster meat; 5) mixing the oyster meat with red pepper paste containing the mosquito leaf; And 6) aging the premature meat mixed with the kochujang for 1 to 2 months at 3 to 5 ° C.

Step 1) is to wash the early age, steamed and washed with water, the time is to wash the early salt and pre-mixed early salt mixed with sun salt and store for 10 to 24 hours.

The sun salt includes sun salt from which the liver is removed.

The sun salt further comprises a mosquito leaf extract.

In step 4), the scales of the dried oysters are removed and only oysters are obtained. The oysters are placed in a steamer together with mosquito leaves and heated for 30 to 60 minutes using steam, and then 1 to 5 ° C at 1 to 5 ° C. Dry for 2 days.

The red pepper paste containing the mosquito leaves, 20 to 40 parts by weight of the extract of the mosquito leaves with respect to 100 parts by weight of red pepper paste.

Kochujang oyster according to another embodiment of the present invention is prepared by using the above production method.

Hereinafter, the present invention will be described in more detail.

Method for producing kochujang oysters according to an embodiment of the present invention comprises the steps of 1) salting and washing early; 2) splitting the washed premature pear into a shape for removing by-products and drying; 3) drying the molded early to prepare a oyster ratio; 4) cutting only the dried oysters to a certain size to obtain only oyster meat; 5) mixing the oyster meat with red pepper paste containing the mosquito leaf; And 6) aging the premature meat mixed with the kochujang for 1 to 2 months at 3 to 5 ° C.

In general, the early stage used to make oysters is a fish called a reference group. The reference group (Larimichthys polyactis) is a fish belonging to the family of aquatic fish. It is often called early bird. The body is about 30cm long, and the tail stalk is thin and long. The body is grayish golden color. The lips are reddish. It lives on continental shelf about 150m deep. It lays eggs in the spring, and during spawning, the body color becomes clear and the group comes up close to the surface and makes a big cry. In Korea, the spawning grounds were caught in the waters near Yeonpyeong Island and Yeonggwang, but in recent years, the number has not only decreased sharply due to overfishing. Since ancient times, the dried reference period was considered precious as oysters. It is distributed in Korea's Yellow Sea, South Sea, East China Sea, and Taiwan.

Oysters are derived from dried early for long term preservation. The old people dried up early to preserve it for long periods of time, but because of the low moisture, it was dry. In recent years, most of the varieties produced by the fast manufacturing method, but go to department stores or specialty stores sell the dried oysters, which is considered expensive and high quality.

According to the people of Yeonggwang, when you make dry oysters, you need to use a large early size of a certain size. In addition, yields are not good if they are spoiled or bleed out during the drying process, because they have to be discarded due to poor commerciality.

In some cases, because of the large size of the fish is similar to the early bush, which is much cheaper than early. It is sold at a price of about 30%. However, because the taste is similar to the reference, it is treated as a good substitute.

Dried oysters are slightly more complicated than just roasting frozen oysters. The most common way is to soak in rice water for about an hour and steam it in a steamer. Oysters are dry once, so the taste is sweet and salty.

Steamed in a steamer and then grilled slightly, in which case the crispy taste is maximized. Mostly done at Gulbi Korean Restaurant. In addition to this, there is also a method of boiling oysters in rice water and then boiling them. The taste is less salty than steaming. Dried oysters tend to be unfavorable due to the peculiar smell of dried fish, but if you taste it, you will be captivated by its strong flavor.

Oysters are prepared by putting oysters in red pepper paste, or by using only dried oysters in the case of kochujang oysters mixed with red pepper paste and soaked in red pepper paste. Gochujang oysters are one of the methods of processing dried oysters.

That is, when the conventional storage technology is not developed, but was prepared in the oysters for long-term preservation of the early, oysters also difficult to store for a long time, made by barley oysters or red pepper paste gulbi to enable a long time intake.

The oysters are prepared using a general method of preparing oysters, and the oysters are mixed with red pepper paste and then aged.

As the oyster is mixed with gochujang and then aged, the oyster's texture is maintained and some fishy taste is removed by the gochujang.

As described above, in the conventional method of preparing oysters, after the reference group is trimmed and salted, it is dried for a long time using sea breezes, so that the unique taste of the reference group is concentrated, thus enabling the production of excellent oysters.

In recent years, the development of refrigeration technology has eliminated the need for long-term preservation, the use of less salt and drastically reduced the degree of manufacture is being manufactured and sold as oysters.

However, the oysters prepared according to the recent method of manufacturing oysters do not have a unique taste of the reference group compared to the case of using the traditional method, and thus there is a problem that the depth of taste is low.

In other words, the oysters are the elements that exhibit the palatability of the texture of dried fish and the flavor of the dried fish, which is caused by the drying of the fish as it dries for a long time. In the case of the oysters, as the drying time for a short time, there is no above element, a problem that the preference is relatively low.

Thus, in the present invention, by implementing the conventional method of manufacturing oysters to the maximum, it is possible to exhibit the same or more tastes as compared to the oysters manufactured by using the traditional method, and at the same time to produce a high degree of preference, salman When mixed with high kochujang, it can provide red pepper paste with excellent texture and flavor.

In the present invention, a process for preparing oysters is as follows.

1) salting and washing prematurely; And 2) shaping the washed premature belly into a form for removing by-products such as splitting, hair, bones and intestines, and drying.

The first process for preparing oysters is to salt and wash the early stage. Recently, the salting process for salting oysters is performed using salt water.

However, when salted early using salt water, the salting speed is increased, but since salt water is used, there is a problem that the texture of early meat is relatively decreased by water.

Therefore, in the present invention, the salt is proceeded to Janggan, which is a traditional method of the glory region.

More specifically, the step 1) is to wash the early age, steamed and washed with water, the time is sprinkled with salt and prematurely mixed with salt and preserved for 10 to 24 hours.

This is the early salting method of the Yeonggwang area. Unlike other areas that use brine, the salt is sprinkled with enough salt from the sea salt, and accumulated by mixing the salt with the salt.

The early ages stacked as described above are slowly salted by the mixed natural salt, and the elasticity of the early meat is maintained because water is not used, and the salted salt may exhibit an appropriate salty taste of oysters.

According to the traditional method of salting, salting takes more time than salting with brine, but the texture and flavor of the prepared oysters can be said to have great benefits in that they can be expressed better.

Natural salt used for the sun is to use the natural salt salt is completely removed from the water, in order to completely remove the water, put the salt of salt produced in the salt in a salt kiln, if stored for more than 3 days, the water contained in the natural salt is sufficiently removed.

When using natural salts containing salt water for salting, there is a problem that the bitter taste is added to the salty taste by the salt water contained in the natural salt.

In the present invention, in order to increase the degree of preference, the intermittent proceeds using the natural salt from which the water is sufficiently removed.

The present invention utilizes the instant method used for salting early in the glory region. At this time, the sun-dried salt is also the same as the traditional method in that it uses the sun-dried salt.

However, in the present invention, the sun salt is not used alone, and the sun salt mixture is mixed with the sun salt, 톳 extract, bok sang majaban extract and mortise leaf extract.

Preferably the sun salt mixture, 10 to 15 parts by weight of 톳 extract, 10 to 15 parts by weight of hoesan mother-child extract and 1 to 5 parts by weight of mosquito leaf extract based on 100 parts by weight of sun salt.

In the case of using the natural salt mixture mixed within the above range, compared to the case of using only the natural salt alone, while maintaining the same degree of salty, it is possible to lower the sodium content, 톳 extract, boksan momoban extract and mosquito leaf Since the active ingredient contained in the extract can be included in the oyster, it is possible to take together the active ingredient functionally superior than when using only sun salt.

Hijikia fusiforme is a perennial seaweed that lives in the lower intertidal zone about 30cm above the average water surface and has only a meteor generation.In Korea, it grows from the south of Jumunjin to the Jangsan cape on the west coast and is widely distributed in the south coast and Jeju region. . The taxonomy belongs to the taxonomy, Heterokontophyta, Phaeophyceae, Fucales, Sargussaceae and Hizikia. In addition to being a good source of dietary fiber, it contains a large amount of neutral polysaccharides such as laminaran and fucoidin, which are known to have functional properties such as blood coagulation and immunopotentiation. It is known to have an excellent antimicrobial effect and high mineral content such as calcium, which is excellent for the prevention and treatment of various adult diseases and chronic diseases. In addition, it prevents the deposition of cholesterol in the blood vessels and facilitates the exercise of the bowel, which is not only effective in the discharge of heavy metals, but also has an anticancer activity.

The herbaceous uncle is the scientific name Sargassum horneri (Turner) C. Agardh, and belongs to Phaeophyta> Phaeophyceae> Fucales> Sargassaceae. The hoesanjeban is yellowish brown of the reef and perennial plants growing under the sea, and the length of the plant grows to about 3 to 5 m. Bare roots are tray-shaped, with a cylindrical stem coming out from the center and striking the side branches. The center and top of the stem are cylindrical and slim, but the bottom and branches have thorns. The leaves are long ellipsoidal or stringed, with ragged edges. The air bag of the hoeja mapan is cylindrical and has a length of 10 to 14mm, a diameter of 2 to 2.5mm and a short bag. Reproductive deposits are cylindrical, occur on twigs, and male and female. The tip of the body floats on the water at low tide when it grows on the rock at the top of the lunch table. Used as feed or edible It is distributed in Korea (South Coast) or Japan.

The ramie grass, also called germ, is native to Southeast Asia and has been cultivated for a long time to make fibers from stems. It was cultivated in Korea during the Goryeo Dynasty and grows well in warm and humid places. It has many subterranean stems, and the stems grow straight from 1.5 to 2 m in height. The leaves are alternate, 7.5 to 15 cm long, 5 to 10 cm wide, egg-shaped, with long petioles, with white fine hairs on the back and petioles. This is bred. Mosquito leaf, a leaf of ramie grass, has been used for food and medicinal use since ancient times, and there are records on the efficacy of mosquito leaves in Dongbobogam and herb, etc., and recently, the Korea Food Research Institute investigated and published the efficacy and nutrition of mosquito leaf. There is this.

Mossip grass grows well without using pesticides at all, so you don't have to worry about pesticide poisoning even if you use mosquito leaves as it is.In addition, mosquito leaves are more effective in diet because they contain more fiber than other vegetables, and 3041 calcium per 100 g. It is 48 times more than milk, and contains various vitamins such as vitamin A, vitamin B, and vitamin C as well as calcium and fiber. The antioxidant activity of moss leaves is about 6 times higher than that of mugwort, and it is effective in preventing women's bleeding, intestinal exercise, diuresis, diabetes, etc., and is rich in amino acids, magnesium and potassium.

Specifically, the method for preparing the extract is a step of grinding the 톳, hoesan mother's bed and mortise leaves; Leaching the ground product using an organic solvent; Leaching and drying the sample; Releaching the dried sample with an organic solvent; Leaching and drying the sample; Leaching with water; And leaching, to obtain a natural extract.

The method may further include fractionating the natural extract extracted using the organic solvent using an organic solvent.

The method for preparing the extract may be a conventional extraction method in the art, such as ultrasonic extraction, leaching and reflux extraction. Specifically, the extract may be an extract of natural products from which foreign matters are removed by washing and drying with water, alcohols having 1 to 6 carbon atoms, or a mixed solvent thereof, or extracts obtained by sequentially applying the solvents to a sample.

The reflux extraction method is based on 100 mL of 1 to 6 carbon atoms, 10 to 30 g of a natural product, 1 to 3 hours of reflux time, and 1 to 6 carbon atoms of 50 to 100%. More specifically, on the basis of 100 mL of alcohol having 1 to 6 carbon atoms, it is based on 10 to 20 g of a ground product of natural products, 1 to 2 hours of reflux time and 1 to 4 carbon atoms of 70 to 90%.

The leaching method is for 15 to 30 ° C., for 24 to 72 hours and with alcohol having 1 to 6 carbon atoms of 50 to 100%. More specifically, it is by alcohol having 1 to 6 carbon atoms at 20 to 25 ° C., 30 to 54 hours and 70 to 80%.

The ultrasonic extraction method is for 30 to 50 ° C., 0.5 to 2.5 hours and 50 to 100% alcohol having 1 to 6 carbon atoms. Specifically with alcohol having 1 to 6 carbon atoms of 40 to 50 ° C. for 1 to 2.5 hours and 70 to 80%.

The extraction solvent may be used 2 to 50 times by weight of the sample, more specifically 2 to 20 times. For extraction, the sample may be left for 1 to 72 hours for leaching in the extraction solvent, more specifically for 24 to 48 hours.

After extraction, the extract can be fractionated by sequentially applying fresh fraction solvent. The fractionation solvent used in the fractionation is at least one selected from the group consisting of water, hexane, butanol, ethyl acetate, ethyl acetate, methylene chloride and mixtures thereof, preferably ethyl acetate or methylene chloride.

After obtaining the extract or fractions, methods such as concentration or lyophilization may be additionally used.

As a method for salting the early stage, using the salt of the traditional method, not only the salt from which the water is removed, but also using the salt salt mixture of the salt, sesame extract, boksan mother's leaf extract and moss leaf extract By maintaining the elasticity of oyster meat, and using 톳 extract, boksae capillary extract and mosquito leaf extract, the sodium content is lowered, but the salty taste is preserved and the savory taste is felt. Make it possible.

After the extract, hoesaeng mazaban extract and mosquito leaf extract is prepared in powder form by concentration or lyophilization, it is mixed with the sun salt and used as a sun salt mixture.

After salting the prematurely by using a steaming method, it is washed with purified water, and the washed prematurely splits the abdomen, removes the head, bones and intestines, and cuts and forms the fin.

Molded early is dried through a drying process to produce a gulbi.

The traditional method of manufacturing oysters is to prepare oysters by drying in the sea breeze in winter, and generally by drying in the sea breeze for 2-3 months. The traditional method of manufacturing oysters by drying for a long time using sea breezes can give a deeper taste as compared to the recent method of producing oysters.

However, when manufacturing oysters in a traditional manner, there is a problem that it takes too long time for early drying, and when the drying process is performed outdoors in order to dry in the sea breeze, it is wet with rain or contained in oysters itself. Fat components are oxidized by sunlight and air, and meat proteins are denatured, resulting in low palatability.

Such oysters are inferior in value as oysters and can only be discarded. If oysters are manufactured using a traditional method, there is a problem that the production efficiency is reduced while taking a long time.

In order to prevent such a problem, in the present invention, the drying process is subdivided, and the step 3) is more preferably 10 to 24 using wind of 12 to 15 m / s wind speed at 3 to 5 ° C. Primary drying for a time; And 3-2) tertiary drying for 5 to 10 hours using wind of 1 to 5 m / s wind speed at -5 to -1 ° C.

The drying process is carried out in two stages by lowering the temperature, and by varying the wind speed in the initial drying stage and the subsequent drying stage, the first drying stage allows the moisture to be dried as much as possible to produce the oyster, and then the sub-zero temperature. By blowing the wind at low speed in the high drying efficiency, it is possible to dry early to the same extent as dry in the sea wind for a long time, and can prevent the problem of low productivity.

In the drying process, when the first drying is performed at low temperature in the wind, most of the water contained in the early stage is removed. When the temperature is lowered step by step and the drying process is carried out using the wind, the remaining moisture is quickly removed at the same time, and at the same time, the problem of early fleshing at the low temperature can become overwhelmed by the removal of moisture. Maintain elasticity.

In addition, the moisture is removed by the temperature difference to produce the oyster, and as the drying process proceeds gradually lowering the temperature, the unique taste of the reference period can be concentrated, the same taste as dried for a long time in the sea wind. To indicate the depth of the.

Compared to the traditional method, it is dried to produce oysters in a relatively short time, but by changing temperature conditions and drying oysters at an optimum wind speed, it becomes possible to manufacture oysters while maintaining the elasticity of premature flesh. Early flavors can be concentrated, providing the same texture and flavor as traditional oysters.

In addition, there is no problem of inferior commerciality in the drying process as compared to the traditional method, it is possible to increase the productivity more.

After the production of the early by the oysters by the drying process, cut to a certain size to obtain only oyster meat.

Preferably step 4) is to remove the scales of dried oysters and obtain only oyster meat, put the obtained oyster meat with a mosquito leaf in a steamer and heated for 30 to 60 minutes using steam, and then at 1 to 5 ℃ It is to dry for 1 to 2 days.

When dried early to produce the oysters, the moisture contained in the early is almost eliminated to give a full texture. In order to prevent such a problem that the texture falls, in the present invention, the drying process is carried out step by step, to prevent the problem that the texture falls.

In addition, in order to improve the texture, in order to ensure that the aroma of mosquito leaves are included in the oyster meat and the active ingredient is delivered, after obtaining only the oyster meat, and put into the steamer together with the mosquito leaves, using steam heated to 100 to 120 ℃ Steam for 30-60 minutes, then dry in cold for 1-2 days.

When the oyster meat is heated using steam, the flavor is transmitted as it is mixed with the mosquito leaf, and the ingredients of the mosquito leaf are delivered, enhancing the flavor when making it with kochujang oyster, and storing it for a long time as the ingredient of the mosquito leaf is delivered. There is no change in the state.

The oyster meat is then subjected to the process of mixing with red pepper paste containing the mosquito leaves. Common Kochujanggulbi is prepared by mixing oyster meat with kochujang and ripening it.

The present invention can provide a different flavor and texture than the conventional kochujanggulbi in terms of using a kochujang containing a mosquito leaf rather than a general kochujang to increase the flavor and improve the texture of kochujanggulbi.

The red pepper paste containing the mosquito leaves, 20 to 40 parts by weight of the extract of the mosquito leaves with respect to 100 parts by weight of red pepper paste.

More specifically, the red pepper paste contains 20 to 40 parts by weight and 5 to 10 parts by weight starch syrup, based on 100 parts by weight of red pepper paste.

Preferably, the red pepper paste contains 20 to 40 parts by weight of the mosquito leaf extract, 20 to 40 parts by weight of 톳 extract, 20 to 40 parts by weight of Boksaeng Mamopan extract and 5 to 10 parts by weight of starch syrup.

Compared to the preparation of kochujanggulbi by using only kochujang, when preparing kochujanggulbi by using red pepper paste mixed with mosquito leaf extract, 톳 extract, and bok sang moss extract, The oyster meat can be added to the oyster meat by 톳, and hoe sangja, providing excellent flavor.

In addition, by adding the starch syrup to the red pepper paste, it is possible to prevent excessive osmosis of the oyster meat, it can be provided as a kochujang oyster to maintain an excellent texture.

According to the method for producing kochujanggulbibi using the mosquito leaf and kochujang of the present invention, it is possible to store for a long time, the taste does not change during distribution.

In addition, while maintaining the chewy meat quality of oysters, the unique fishy taste of oysters is removed and not only provides the active ingredients contained in oysters, but also uses kochujang containing natural ingredients such as mosquito leaves. It is possible to provide active ingredients which are not provided in oysters.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention.

Preparation Example 1: Preparation of Oysters

1. Preparation of 톳 Extract

The chops were washed, dried and then ground using a grinder. 10 g of the powder was added to 200 mL of distilled water and heated at 120 ° C. for 30 minutes. The reaction solution was cooled to room temperature and centrifuged at 3,000 x g for 20 minutes to collect only the supernatant and freeze-dried to prepare 4.0 g of 100% hydrothermal extract.

2. Preparation of boksaeng mother moth extract and mortise leaf extract

By using the same method as the method of preparing the 톳 extract, boksaeng mazaban extract and mortise leaf extract was prepared.

3. Manufacturing of Oysters

The reference group was washed to remove debris. The salt was removed from the washed reference to the natural salt salt, 톳 extract, boksae capillary extract and moss leaf extract, sprinkled with a salt mixture, and the reference papers sprayed with the natural salt mixture were stacked and stored for 24 hours.

Thereafter, the cells were washed with purified water, the stomach was split, the head, the bones and the intestines were removed, and the fins were cut.

The early stage was then dried for 24 hours using wind at 12-15 m / s wind speed at 5 ° C., and then stored for 1 hour on 5 ° C. Then, it was dried for 5 hours using a wind of 5 m / s at -5 ° C to prepare a oyster.

The sun salt mixture was prepared using the composition ratio shown in Table 1 below.

SR1 SR2 SR3 SR4 SR5 SR6 Sun salt 100 100 100 100 100 100 톳 5 10 13 15 20 - Aunt hat 5 10 13 15 20 - Mosquito leaf 0.5 One 3 5 7 -

(Unit weight part)

 Experimental Example 1: Sensory Evaluation of Oysters

Sensory evaluation was conducted on 10 adult males and 10 middle and high school students for the oysters prepared by the SR1 to SR6. The sensory evaluation items were requested for evaluation of texture, aroma, taste, and overall preference, and an evaluation of 1 to 10 points was requested.

The results are shown in Table 2 below.

Texture incense flavor General preference SR1 4 5 4 4 SR2 5 6 6 5 SR3 7 8 8 8 SR4 5 6 6 6 SR5 3 3 3 3 SR6 3 4 4 4

As shown in Table 2, it was confirmed that the sensory evaluation shows different results depending on the type of sun salt used in the salting process. Compared to the case of using only the natural salt of which salt was completely removed as in the prior art (SR6), the use of the natural salt mixture of the present invention showed an excellent evaluation in texture, aroma, taste, and general preference, and excellent score in the evaluation item. The oysters contain a rich flavor, and the texture was excellent and evaluated as excellent.

 Preparation Example 2: Preparation of Gochujang Oyster Rain

1. Preparation of Kochujang Composition

Kochujang composition was prepared by mixing the previously prepared mosquito leaf extract, 톳 extract, Boksaeng mojaban extract and syrup.

The content of the ingredient for the kochujang composition is shown in Table 3 below.

MX1 MX2 MX3 MX4 MX5 MX6 Kochujang 100 100 100 100 100 100 톳 10 20 30 40 50 - Aunt hat 10 20 30 40 50 - Mosquito leaf 10 20 30 40 50 - corn syrup 10 10 10 10 10 -

(Unit weight part) 2. Preparation of Gochujang Oysters

The oyster was prepared in the same manner as SR3, which received the best evaluation in manufacturing the oyster, and after separating only the oyster meat, put it in a steamer with mosquito leaves, steamed for 60 minutes using steam heated to 100 to 120 ℃, Thereafter, it was dried for 1 day in a refrigerated state. Then, it was mixed with kochujang of MX1 to MX6. Subsequently, the red pepper paste was prepared by aging for 1 month in a refrigerated state at 5 ° C.

 Experimental Example 2: Sensory Evaluation of Gochujanggulbi

The sensory evaluation was conducted on 10 male and female students and 10 middle and high school students. The sensory evaluation items were requested for evaluation of texture, aroma, taste, and overall preference, and an evaluation of 1 to 10 points was requested.

The results are shown in Table 4 below.

MX1 MX2 MX3 MX4 MX5 MX6 MX7 Texture 3 6 8 7 3 4 2 incense 4 7 8 8 3 4 6 flavor 4 7 8 7 3 3 5 General preference 4 7 8 7 4 4 4

According to the sensory evaluation test results, it was confirmed that when using the kochujang composition of the present invention compared to the kochujanggulbi ratio prepared using only general kochujang, the sensory test showed better results.

In case of the MX7, the oyster meat was directly put into the red pepper paste of MX3 without heating with steam, and the flavor was relatively excellent. .

Experimental Example 3: Evaluation on Storage of Gochujang Oyster Ratio

In order to evaluate the long-term storage of kochujanggulbi, Kochujang oysters of MX1 to MX6 were stored in the refrigerator for 2 months, and then changed appearance after 2 months. It was confirmed whether rancidity or mold occurred in appearance, and whether or not aroma occurred due to rancidity.

In case of rancidity or mold, X is indicated, and no particular problem is found in appearance. However, when rancid odor occurs, it is indicated as △, and when there is no change after 2 months, it is indicated as ○.

MX1 MX2 MX3 MX4 MX5 MX6 MX7 Storage △ ○ ○ ○ △ X X

As shown in Table 5, when only the red pepper paste was used, it was confirmed that the sale was not possible after two months, and it was also confirmed that it was not sold even if the steaming process was removed together with the mosquito leaf.

In the case of MX1 and MX5, no special changes were found in appearance compared to the case of using only red pepper paste, but it was confirmed that rancid scent with poor preference occurred.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concepts of the present invention defined in the following claims are also provided. It belongs to the scope of rights.

Claims (7)

1) salting and washing prematurely;
2) splitting the washed premature pear into a shape for removing by-products and drying;
3) drying the molded early to prepare a oyster ratio;
4) cutting only the dried oysters to a certain size to obtain only oyster meat;
5) mixing the oyster meat with red pepper paste containing the mosquito leaf; And
6) aging the oyster meat mixed with kochujang for 1 to 2 months at 3 to 5 ℃,
Step 1) is to wash, steam and wash the early stage,
The intermittent is to sprinkle the sun salt in the early washing, and to accumulate the early mixed with the sun salt for 10 to 24 hours,
The sun salt is to further include a mosquito leaf extract, 톳 extract and Hoeseng Mabanban extract,
Gochujang containing the mortise leaves of step 5),
100 parts by weight of kochujang, 20 to 40 parts by weight of the mosquito leaf extract, 20 to 40 parts by weight of 톳 extract, 20 to 40 parts by weight of hoesan mother-child extract and 5 to 10 parts by weight syrup
Method for preparing kochujanggulbibi using mosquito leaves and kochujang. delete The method of claim 1,
The sun salt comprises a sun salt from which the liver is removed
Method for preparing kochujanggulbibi using mosquito leaves and kochujang. delete The method of claim 1,
Step 4) to remove the scales of dried oysters and obtain only oyster meat,
Put the obtained oyster meat with a mosquito leaf in a steamer and heated for 30 to 60 minutes using steam,
After drying for 1 to 2 days at 1 to 5 ℃
Method for preparing kochujanggulbibi using mosquito leaves and kochujang. delete Prepared using the manufacturing method according to claim 1
Gochujang oysters.