KR102145899B1 - Manufacturing method of Red pepper paste using yellow corvina powder with Green tea, its Product thereby - Google Patents
Manufacturing method of Red pepper paste using yellow corvina powder with Green tea, its Product thereby Download PDFInfo
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- KR102145899B1 KR102145899B1 KR1020180154218A KR20180154218A KR102145899B1 KR 102145899 B1 KR102145899 B1 KR 102145899B1 KR 1020180154218 A KR1020180154218 A KR 1020180154218A KR 20180154218 A KR20180154218 A KR 20180154218A KR 102145899 B1 KR102145899 B1 KR 102145899B1
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- gulbi
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- pepper paste
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 37
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 26
- 235000007862 Capsicum baccatum Nutrition 0.000 title claims abstract description 26
- 239000001728 capsicum frutescens Substances 0.000 title claims abstract description 26
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- 239000006002 Pepper Substances 0.000 claims abstract description 34
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
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- 229920002472 Starch Polymers 0.000 claims description 5
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A23L11/20—
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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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- 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
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- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
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- 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
- A23V2300/14—Extraction
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- 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
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Abstract
본 발명은 찹쌀을 포함하는 고추장과 천연식물을 머금은 굴비를 혼합하여 제조한 굴비고추장에 관한 것으로서,
상기 천연식물에서 추출한 천연추출물에 상기 염장된 굴비를 담궈 상기 굴비에 상기 천연추출물을 함침하고 굴비살을 선별한 후, 상기 천연추출물을 함침한 상기 굴비살을 숙성하고 급속냉동한 후 분쇄하여 굴비분말로 제조하고, 상기 고추장에 첨가제와 함께 첨가하고 혼합하여 상기 굴비고추장으로 제조함으로써,
상기 녹차를 포함한 천연식물에 의해 상기 굴비고추장이 갖는 단점인 상기 굴비 특유의 비린맛과 산패취나 떫은 맛 등이 없어지므로 상기 굴비고추장의 식감 및 기호도가 향상되어 보급화가 가능해지는 것이다.The present invention relates to a gochujang prepared by mixing gochujang containing glutinous rice and gulbi containing natural plants,
After immersing the salted gulbi in the natural extract extracted from the natural plant, impregnating the gulbi with the natural extract, and selecting gulbi meat, the gulbi meat impregnated with the natural extract is aged, rapidly frozen, and pulverized to powder oyster Prepared as, and added to the red pepper paste with additives and mixed to prepare the gulbi red pepper paste,
Since the fishy taste and acid patch or astringent taste, which are the disadvantages of the gulbi pepper paste, are eliminated by natural plants including green tea, the texture and palatability of the gulbi pepper paste are improved, so that the distribution can be made possible.
Description
본 발명은 찹쌀을 포함하는 고추장과 천연식물을 머금은 굴비를 혼합하여 제조한 굴비고추장에 관한 것으로, 특히 상기 천연식물의 자체 향이나 맛에 의해 굴비가 갖는 특유의 냄새나 비린맛을 제거하여 식감이나 기호도를 향상시킬 수 있도록 한 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법 및 이에 의해 제조된 굴비고추장에 관한 것이다. The present invention relates to a gulbi pepper paste prepared by mixing gochujang containing glutinous rice and gulbi containing natural plants, and in particular, by removing the characteristic smell or fishy taste of gulbi by its own scent or taste of the natural plant, It relates to a method of manufacturing gulbi pepper paste using oyster powder impregnated with a natural plant so as to improve preference and to a gulbi pepper paste prepared thereby.
일반적으로, 굴비는 조기를 소금에 절여 건조한 전통 특산물로서, 지방질이 적고 양질의 단백질을 함유하고 있어 단백하면서도 저칼로리 생선으로 알려져 있음은 물론 원기회복이나 면역력을 개선하는 장점이 있으므로, 상기 고추장과 같은 각종 소스에 부재료로 혼합하는 연구가 진행 중에 있다.In general, gulbi is a traditional specialty product dried by pickling salt and drying. It is known as a protein and low-calorie fish because it contains low fat and high-quality protein, and has the advantage of improving vitality and immunity. A study on mixing the sauce as a subsidiary is ongoing.
예컨대, 굴비고추장은 해안지방에서 전래되어온 민족 고유의 전통적인 발효음식의 하나로서, 상기 고추장의 탄수화물로부터 생성되는 단맛이나 단백질의 분해로 인해 생성되는 구수한 맛은 물론 상기 굴비가 갖는 특유의 육단백질로 인해 영양학적으로도 매우 우수한 것으로 알려져 있다.For example, Gulbi Gochujang is one of the traditional fermented foods unique to the people that have been handed down from the coastal region. It is known to be very good nutritionally.
그러나, 상기 굴비는 양질의 단백질을 함유한 우수한 품질의 지질임에도 불구하고, 상기 굴비의 건조과정에서 일조량이나 강수량과 같은 기후 조건에 따라 자체함유 단백질이 변형될 우려가 있고, 특히 상기 굴비가 갖는 특유의 비린맛으로 인해 굴비고추장의 식감을 저하시킬 수 있다.However, despite the fact that the gulbi is a high-quality lipid containing a high-quality protein, there is a concern that the protein contained therein may be modified according to climatic conditions such as sunlight or precipitation during the drying process of the gulbi. The fishy taste of gulbi pepper paste can degrade the texture.
즉, 상기 굴비고추장는 상기 굴비의 육질에 따라 맛이나 색상이나 품질이 다양하게 변할 우려가 있으며, 특히 상기 굴비고추장의 저장 및 유통과정에서 지방이 유출되어 산패가 일어나거나 곰팡이가 발생할 우려가 있고, 상기 굴비의 비린맛으로 인해 신세대의 입맛을 충족하기가 어려웠다.That is, there is a concern that the taste, color, or quality of the gulbi pepper paste may vary in various ways depending on the meat quality of the gulbi pepper paste, and in particular, there is a risk of rancidity or mold due to the leakage of fat during the storage and distribution process of the gulbi pepper paste Due to the fishy taste of gulbi, it was difficult to satisfy the taste of the new generation.
따라서, 상기 굴비의 생산공정에서 발생하는 단점 및 상기 굴비고추장의 보관 및 유통과정에서 발생하는 단점을 고려하여 상기 굴비고추장이 갖는 특유의 식감을 증대하는 많은 노력이 요구되며, 상기 굴비가 갖는 비린맛이나 냄새를 제거하여 기호도를 향상하는 연구가 절실한 실정이다. Therefore, in consideration of the disadvantages occurring in the production process of the gulbi and the disadvantages occurring in the storage and distribution process of the gulbi pepper paste, a lot of effort is required to increase the unique texture of the gulbi pepper paste, and the fishy taste of the gulbi pepper paste. There is an urgent need for research to improve the acceptability by removing or smell.
(특허문헌 1) KR 제10-0454671 B1(2004.11.03.)(Patent Document 1) KR No. 10-0454671 B1 (2004.11.03.)
(특허문헌 2) KR 제10-0668102 B1(2007.01.16.)(Patent Document 2) KR No. 10-0668102 B1 (2007.01.16.)
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(특허문헌 4) KR 제10-1861009 B1(2018.05.17.) (Patent Document 4) KR No. 10-1861009 B1 (2018.05.17.)
이에, 본 발명은 상기한 문제점을 해결하기 위한 것으로서, 상기 천연식물의 자체 향이나 맛에 의해 굴비가 갖는 특유의 냄새나 비린맛을 제거하여 식감이나 기호도를 향상시킬 수 있도록 한 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법 및 이에 의해 제조된 굴비고추장를 제공하는 데에 그 목적이 있다.Therefore, the present invention is to solve the above problems, by removing the peculiar smell or fishy taste of gulbi by its own scent or taste of the natural plant, so that the texture and preference can be improved. It is an object of the present invention to provide a method for producing gulbi pepper paste using oyster powder and to provide a gulbi pepper paste prepared thereby.
상기한 목적을 달성하기 위한 본 발명은; 조기를 가공하여 천연식물의 맛이나 향을 머금은 굴비로 제조한 상태에서 고추장과 굴비를 적정량 혼합하여 굴비고추장을 제조하는 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법으로서, 상기 천연식물을 수증기로 찜하고 건조 및 분쇄하여 천연분말로 제조한 후, 상기 천연분말을 우려내어 천연추출물을 생성하는 추출물생성단계와; 상기 조기를 간수가 빠진 천일염에 재워서 염장하고, 상기 염장된 조기를 염수에 다수회 세척하고 건조하여 굴비를 제조하는 굴비제조단계; 상기 굴비제조단계에서 건조된 상기 굴비를 박피하여 이물질을 제거한 후 적정크기로 절단하여 굴비살을 얻는 굴비살선별단계; 상기 천연추출물에 상기 제조된 굴비살을 담구고 1 내지 3시간 동안 유지하여 상기 천연추출물의 향이나 맛을 함침하는 천연물함침단계; 상기 천연물이 함침된 상기 굴비살을 냉장고에서 1 내지 3일 동안 유지시키는 굴비살숙성단계; 상기 천연추출물의 향이나 맛이 함침된 상기 굴비살을 영하 45℃ 이하의 온도로 적어도 1시간 이상 냉동하는 급속냉동단계; 상기 급속냉동된 굴비살을 적어도 3mm 이하의 크기로 분쇄하여 분말화하는 굴비분말화단계; 및 고추장 100중량부에 대해 상기 굴비분말 10 내지 30중량부 및 첨가제 5 내지 10 중량부를 혼합하여 굴비고추장을 제조하는 고추장제조단계를 포함한다. The present invention for achieving the above object; As a method for producing gulbi pepper paste using gulbi powder impregnated with a natural plant for producing gulbi pepper paste by mixing an appropriate amount of red pepper paste and gulbi in a state of manufacturing gulbi containing the taste or aroma of natural plants by processing the early stage, the natural plant An extract generation step of steaming with steam, drying and pulverizing to produce a natural powder, and then brewing the natural powder to produce a natural extract; A gulbi manufacturing step of marinating the oysters in sea salt without bittern and salting them, and washing and drying the salted oysters multiple times in brine to prepare gulbi; A step for selecting a gulbi meat by peeling the dried gulbi in the gulbi manufacturing step to remove foreign substances and then cutting the gulbi meat to an appropriate size; A natural product impregnation step of immersing the prepared gulbisal in the natural extract and maintaining it for 1 to 3 hours to impregnate the aroma or taste of the natural extract; The gulbisal aging step of maintaining the gulbisal impregnated with the natural product for 1 to 3 days in a refrigerator; A quick freezing step of freezing the gulbisal, impregnated with the fragrance or taste of the natural extract, at a temperature of -45°C or less for at least 1 hour; An oyster non-powdering step of pulverizing and powdering the quick-frozen oyster ribs to a size of at least 3 mm or less; And a red pepper paste manufacturing step of mixing 10 to 30 parts by weight of the oyster powder and 5 to 10 parts by weight of an additive with respect to 100 parts by weight of red pepper paste.
이상과 같이 본 발명은 적어도 다음의 효과를 포함한다. As described above, the present invention includes at least the following effects.
첫째, 상기 녹차를 포함한 천연식물에 의해 상기 굴비고추장이 갖는 단점인 상기 굴비 특유의 비린맛과 산패취나 떫은 맛 등이 없어지므로 상기 굴비고추장의 식감 및 기호도가 향상되어 보급화가 가능해지는 것이다.First, since the fishy taste and acid patch or astringent taste of the gulbi pepper paste, which are the disadvantages of the gulbi pepper paste, are eliminated by natural plants including green tea, the texture and preference of the gulbi pepper paste are improved, thereby making it possible to spread.
둘째, 상기 굴비고추장에 상기 녹차를 포함한 천연식물이 갖는 향이나 맛을 함침하여 식감을 향상으로써, 상기 굴비를 기피하는 어린이나 외국인도 거부감 없이 섭취할 수 있어 전통식품의 발굴에 이바지할 수 있다. Second, by impregnating the gulbi pepper paste with the aroma or taste of natural plants including green tea to improve the texture, children and foreigners who avoid the gulbi can also consume it without reluctance, thus contributing to the discovery of traditional foods.
셋째, 상기 굴비고추장에 상기 녹차가 갖는 유용성분을 함침함으로써, 상기 녹차가 갖는 카테킨을 포함한 성분을 섭취할 수 있고, 이로 인해 소비자의 생리활성화는 물론 건강증진 및 웰빙현상에 이바지할 수 있다.Third, by impregnating the gulbi pepper paste with the useful ingredients of green tea, ingredients including catechins of green tea can be ingested, thereby contributing to the physiological activation of consumers as well as health promotion and well-being.
즉, 상기 굴비고추장의 제조과정에서 상기 고추장에 일정량의 상기 굴비를 혼합하더라도, 상기 굴비 자체가 갖는 비린맛이나 향이 없어져 식감을 유혹하는 맛이나 향을 제공하여 널리 보급할 수 있는 것이다. That is, even if a certain amount of the gulbi is mixed with the red pepper paste in the manufacturing process of the gulbi pepper paste, the fishy taste or aroma of the gulbi itself disappears, thereby providing a taste or scent that tempts the texture and can be widely distributed.
이하, 본 발명에 따른 실시 예를 설명한다. Hereinafter, an embodiment according to the present invention will be described.
본 발명에 따른 굴비고추장의 제조방법은, 상기 천연식물에서 천연추출물을 생성하는 추출물생성단계와, 상기 참조기를 가공하여 굴비를 제조하는 굴비제조단계와, 상기 가공된 굴비를 박피하여 굴비살을 수득하는 굴비살선별단계; 상기 굴비살에 상기 천연추출물을 함침하는 천연물함침단계와, 상기 천연물이 함침된 상기 굴비살을 일정시간 동안 숙성하는 굴비살숙성단계; 상기 천연추출물이 함침된 상기 굴비살을 급속냉동하는 급속냉동단계와, 상기 급속냉동된 상기 굴비살을 분쇄하여 분말화하는 굴비분말화단계와, 상기 분말화된 굴비살을 상기 고추장에 첨가하고 혼합하는 고추장제조단계를 포함한다.The manufacturing method of gulbi pepper paste according to the present invention includes an extract generation step of producing a natural extract from the natural plant, a gulbi manufacturing step of manufacturing gulbi by processing the reference machine, and peeling the processed gulbi to obtain gulbisal The step of selecting gulbi meat; A natural product impregnation step of impregnating the gulbisal with the natural extract, and a gulbisal aging step of aging the gulbisal impregnated with the natural product for a predetermined time; A quick freezing step of rapidly freezing the gulbisal impregnated with the natural extract, a powdering step of pulverizing and pulverizing the quick-frozen gulbisal, and adding and mixing the powdered gulbisal to the gochujang It includes the step of manufacturing red pepper paste.
상기 천연식물는 상기 굴비가 갖고 있는 특유의 비린맛이나 냄새를 제거하기 위해 첨가하는 성분으로서, 녹차, 뽕잎, 솔잎, 은행잎, 인삼, 홍삼, 홍차, 감초, 구기자, 오미자, 오갈피, 당귀, 황기, 영지버섯, 상황버섯, 산삼, 장뇌삼, 동충하초 등의 약재 바람직하지만, 이에 한정하지는 않는다. The natural plant is an ingredient added to remove the peculiar fishy taste or odor of the gulbi, green tea, mulberry leaves, pine needles, ginkgo leaves, ginseng, red ginseng, black tea, licorice, wolfberry, schisandra chinensis, Ogalpi, Angelica, Astragalus, Astragalus, and Gyeongji Medicinal materials such as mushrooms, mushrooms, wild ginseng, camphor ginseng, cordyceps, etc. are preferable, but are not limited thereto.
상기 천연광물은 상기 굴비에 상기 천연식물을 함침함에 있어서 상기 천연식물의 반응을 활성화하여 함침효율을 증대하기 위해 첨가하는 성분으로서, 게르마늄이나 맥반석이 바람직하지만, 이에 한정하지는 않는다.The natural mineral is a component added to increase the impregnation efficiency by activating the reaction of the natural plant when impregnating the natural plant into the gulbi, and germanium or elvan stone is preferable, but is not limited thereto.
본 발명은 상기 천연식물(녹차)의 맛이나 향을 추출하는 방법으로서 상기 천연식물을 100℃ 이상의 수증기로 찜하는 방식을 적용하였으나, 그 밖에도 상기 천연식물을 삶거나 볶는 방법을 적용할 수도 있다.In the present invention, as a method of extracting the taste or aroma of the natural plant (green tea), a method of steaming the natural plant with steam of 100°C or higher is applied, but a method of boiling or roasting the natural plant may also be applied.
본 발명은 상기 굴비에 상기 천연추출물을 함침하는 방법으로서 상기 천연추출물에 소금을 넣고 상기 굴비를 직접 담그는 방법을 적용하였으나, 상기 소금에 절인 굴비를 사용할 경우 소금을 첨가하지 않아도 무방하다. In the present invention, as a method of impregnating the natural extract in the gulbi, salt is added to the natural extract and the method of directly immersing the gulbi is applied. However, when using the salted gulbi, it is not necessary to add salt.
본 발명은 상기 천연추출물이 머금어진 상기 굴비를 최종적으로 세척하고 건조한 후 급속냉동하면, 상기 굴비는 육질이 부드럽고 맛이 개운하고 비린내가 없으면서 상기 천연추출물이 갖는 향이 발산된다. In the present invention, when the gulbi containing the natural extract is finally washed and dried and then rapidly frozen, the gulbi has a soft meat quality and a refreshing taste and does not have a fishy smell, and the scent of the natural extract is emitted.
상기 고추장제조단계는 상기 금속냉동된 굴비를 0.3mm 이하의 크기로 분쇄하여 굴비분말로 제조하는 공정을 포함하며, 상기 찹쌀을 주성분으로하는 통상의 고추장에 상기 굴비분말 및 상기 첨가제를 규정량 첨가하고 혼합함으로써, 상기 굴비분말을 함유한 고추장을 제조하는 단계를 의미한다.The red pepper paste manufacturing step includes a process of pulverizing the frozen metal oyster ratio to a size of 0.3 mm or less to produce oyster powder, and adding a prescribed amount of the oyster powder and the additive to a conventional red pepper paste containing glutinous rice as a main component, By mixing, it means the step of preparing a gochujang containing the gulbi powder.
이하, 본 발명에 따른 제조방법을 단계별로 설명한다.Hereinafter, the manufacturing method according to the present invention will be described step by step.
① 추출물생성단계 ① Extract generation step
먼저, 본 발명에 따른 천연추출물인 녹차, 뽕잎, 솔잎, 은행잎 등을 동일한 조건에서 찜하고 건조 및 분쇄하여 분말형태로 제조하는 단계로서, 이하에서는 상기 천연추출물 중 녹차에 한정하여 설명하기로 한다.First, a step of preparing a powder form by steaming, drying and pulverizing green tea, mulberry leaves, pine needles, ginkgo leaves, etc., which are natural extracts according to the present invention, under the same conditions, and will be described below only with green tea among the natural extracts.
이때, 상기 녹차를 대신하여 상기 뽕잎이나 솔잎 등을 적용하더라도, 상기 추출물생성단계는 동일함을 첨언한다. At this time, it should be noted that even if the mulberry leaves or pine needles are applied in place of the green tea, the extract generation step is the same.
상기 녹차는 전남 보성에서 천연재배방법으로 재배하여 당년에 채취한 단년생 녹차를 의미하며, 상기 녹차를 100℃ 정도의 수증기로 약 30∼40초간 찜한 후 1주일 이상 건조하여 녹차건조물을 제조하였다.The green tea refers to a single-year green tea harvested in the same year by cultivation in Boseong, Jeollanam-do, and the green tea was steamed for about 30 to 40 seconds with steam at about 100° C. and dried for more than one week to prepare a green tea dried product.
이어서, 상기 녹차건조물을 미세한 분말(녹분)로 본쇄한 후, 상기 녹분을 구멍이 미세한 면자루에 넣고 40℃의 따뜻한 물에 담그고 2시간 이상 우려내고 자연 냉각하여, 상기 녹차의 천연추출물을 얻었다. Subsequently, after the green tea dried product was crushed into fine powder (green powder), the green powder was put in a cotton sack with fine pores, immersed in warm water at 40°C, brewed for 2 hours or more, and cooled naturally, thereby obtaining a natural extract of green tea.
특히, 상기 녹차를 우려내어 천연추출물을 제조함에 있어서, 상기 천연추출물에 맥반석이나 게르마늄과 같은 천연광물을 적어도 24시간 담그고 유지하여 상기 천연추출물의 반응을 활성화하였다.In particular, in preparing a natural extract by brewing the green tea, a natural mineral such as elvan stone or germanium was immersed in the natural extract for at least 24 hours and maintained to activate the reaction of the natural extract.
② 굴비제조단계 ② Gulbi manufacturing stage
먼저, 본 발명에 따른 굴비는 법성포에서 어획한 참조기를 가공한 것을 의미하며, 법성포의 자연환경, 지리조건, 기상조건에 맞춰 건조한 후, 적어도 1년 이상 간수가 빠진 천일염으로 염장하여 제조하였다.First, the gulbi according to the present invention means that the reference machine caught in Beopseongpo was processed, and after drying according to the natural environment, geographic conditions, and weather conditions of Beopseongpo, it was prepared by salting with natural sea salt without bittern for at least one year.
이때, 상기 참조기를 사용하여 각 크기별로 선별한 후, 상기 선별된 조기에 소금간을 하였으며, 상기 소금간에 사용되는 소금은 서해안의 천일염으로서 적어도 1년 이상 간수가 빠진 소금을 의미한다. At this time, after selecting for each size using the reference device, salt was seasoned at the early stage of selection, and the salt used for the salt is a sea salt of the west coast, which means salt from which bittern has been removed for at least one year.
상기 참조기 중 크기가 큰 조기는 아가미와 입에 소금(귀소금)을 넣는 방식을 작용하였고, 상기 조기의 크기에 맞추어 4 내지 6시간 소금에 재운 결과, 상기 조기의 염도는 우리 입맛에 맞는 0.7％였다. Among the reference groups, the large-sized chow served a method of putting salt (early salt) in the gills and mouth, and as a result of marinating in salt for 4 to 6 hours according to the size of the chow, the salinity of the chow was 0.7% suitable for our taste. Was.
상기 소금에 절인 조기를 작은 것은 20마리씩, 큰 것은 10마리씩 엮어서 깨끗한 염수(예컨대, 정수된 바닷물)에 2∼3회 세척한 후, 법성포의 해풍에 의해 12시간 이상 건조하여 본원발명에 적합한 굴비를 수득하였다.Twenty small ones and ten large ones are weaved and washed 2-3 times in clean brine (e.g., purified seawater), and dried for 12 hours or more by the sea breeze of Beopseongpo to obtain a gulbi suitable for the present invention. Obtained.
③ 굴비살선별단계③ Gulbi meat selection step
본 발명에 따른 굴비살선별단계는 상기 굴비에 포함된 이물질을 제거하여 살부문만을 선별하는 단계로서, 굴비제조단계에서 건조된 굴비를 가공기(미도시)에 수용한 상태에서 상기 굴비의 머리부분이나 꼬리부분은 물론 껍질을 박피하여 이물질을 제거하한 후 절단기(미도시)에서 절단하여 굴비살만을 선별하였다.The step of selecting gulbi meat according to the present invention is a step of selecting only the meat section by removing foreign substances contained in the gulbi, and the head or the head of the gulbi while receiving the dried gulbi in a processing machine (not shown) After removing foreign substances by peeling the shell as well as the tail, it was cut with a cutter (not shown) to select only the gulbi.
④ 천연물함침단계 ④ Natural substance impregnation step
본 발명에 따른 천연물함침단계는 상기 굴비에 상기 천연추출물의 향이나 맛이 배이게 하는 단계로서, 상기 천연추출물에 염도 3％정도의 소금을 첨가한 후 상기 조기를 담그고 2시간부터 12시간까지 염장하였다. The natural product impregnation step according to the present invention is a step of doubling the aroma or taste of the natural extract to the gulbi. After adding salt having a salinity of about 3% to the natural extract, the early stage was soaked and salted for 2 to 12 hours. .
이 과정에서, 상기 천연추출물을 20∼30분 간격으로 교반하여 상기 녹차 성분과 향이 균일하게 배이게 하였으며, 상기 천연추출물이 배인 상기 굴비를 염수에서 2 내지 3회 세척한 후 3시간 이상 건조하였다. In this process, the natural extract was stirred at intervals of 20 to 30 minutes so that the green tea component and aroma were uniformly distributed, and the gulbi, which was twice the natural extract, was washed 2 to 3 times in brine and dried for 3 hours or more.
그 결과, 상기 건조된 굴비에 상기 천연추출물이 함침되어 상기 천연추출물의 향이나 맛을 그대로 간직한 굴비가 제조되었으며, 상기 굴비에 함침된 천연추출물의 향이나 맛을 그대로 느낄 수 있었다. As a result, the dried gulbi was impregnated with the natural extract to prepare a gulbi that retained the aroma or taste of the natural extract as it is, and the aroma or taste of the natural extract impregnated in the gulbi could be felt.
⑤ 굴비살숙성단계⑤ Gulbi meat ripening stage
본 발명에 따른 굴비살숙성단계는 상기 천연추출물이 함침된 굴비 자체가 갖는 진한 맛이나 향을 부가하기 위한 단계로서, 상기 천연물이 함침된 상기 굴비에 보습제 1∼3％를 넣고 냉장고에서 1 내지 3일 동안 유지시켰다.The gulbisal ripening step according to the present invention is a step for adding the rich taste or aroma of the gulbi itself impregnated with the natural extract, and 1 to 3% of a moisturizing agent is added to the gulbi impregnated with the natural product and 1 to 3 in the refrigerator. Kept for days.
⑥ 급속냉동단계⑥ Rapid freezing stage
본 발명에 따른 금속냉동단계는 상기 굴비살숙성단계를 거쳐 숙성된 상기 굴비상를 영하 45℃ 이하의 온도에서 적어도 1시간 내지 3시간 정도의 시간으로 급속냉동하는 단계로서, 상기 맥반석이나 게르마늄에 의해 활성화됨은 물론 상기 녹차추출물을 머금은 녹차굴비를 수득한다.The metal freezing step according to the present invention is a step of rapidly freezing the oyster emergence matured through the oyster rib aging step at a temperature of -45°C or less for a time of at least 1 to 3 hours, and activated by the elvan stone or germanium. Of course, a green tea gulbi containing the green tea extract is obtained.
상기 녹차굴비를 성인 103명을 대상으로 시식을 시행한 결과, 대부분의 시식자가 우선 육질이 부드럽고, 고유의 녹차향기로 인하여 굴비 자체의 비린내가 거의 없으며, 식후에는 뒷맛이 개운하다고 하였다.As a result of tasting the green tea gulbi in 103 adults, most of the tasters said that the meat quality was soft first, and there was little fishy smell of gulbi itself due to the inherent green tea scent, and the aftertaste was refreshing after meals.
⑦ 굴비분말화단계⑦ Oyster powdering step
본 발명에 따른 굴비분말화단계는 상기 녹차굴비를 식품분쇄기(미도시)에 넣고 분쇄하는 단계로서, 상기 굴비분말은 가능한 3mm 이하의 크기를 갖도록 분말화하여 부드러운 육질을 제공하는 단계를 의미한다. The oyster powdering step according to the present invention is a step of pulverizing the green tea gulbi into a food grinder (not shown), and the oyster powder is pulverized to have a size of 3 mm or less as possible to provide a smooth meat quality.
이때, 상기 굴비분말은 교반기에 넣고 저어주면서 건조함으로써 상기 굴비분말에 잔류하는 수분함량을 최대한도로 줄여야한다. At this time, the gulbi powder should be placed in a stirrer and dried while stirring to reduce the moisture content remaining in the gulbi powder to the maximum.
⑧ 고추장제조단계 ⑧ Gochujang manufacturing step
본 발명에 따른 고추장제조단계는 상기 찹쌀을 주성분으로 하는 고추장과 상기 천연추출물을 머금은 굴비를 혼합하는 단계로서, 상기 고추장 100중량부에 대해 상기 굴비분말 10 내지 30중량부를 혼합한다.The manufacturing step of red pepper paste according to the present invention is a step of mixing red pepper paste containing glutinous rice as a main component and gulbi containing the natural extract, and mixing 10 to 30 parts by weight of the oyster powder with respect to 100 parts by weight of the red pepper paste.
상기 고추장에 상기 천연추출물을 머금은 굴비를 혼합함에 있어서, 상기 굴비분말 10 내지 30 중량부와 함께 상기 첨가제 5 내지 10 중량부를 부가하여 상기 굴비고추장의 식감을 증대함이 바람직하다.When mixing gulbi containing the natural extract in the gochujang, it is preferable to increase the texture of the gulbi pepper paste by adding 5 to 10 parts by weight of the additive together with 10 to 30 parts by weight of the oyster powder.
이때, 상기 첨가제로는 물엿 및 벌꿀을 포함하는 당류, 매실 및 배를 포함하는 과일류, 인삼 및 더덕을 포함하는 약재류, 양파 및 마늘을 포함하는 야채류 중 어느 하나 또는 이들의 혼합물이 바람직하다. At this time, the additive is preferably any one of sugars including starch syrup and honey, fruits including plums and pears, medicinal materials including ginseng and deodeok, vegetables including onions and garlic, or a mixture thereof.
먼저, 상기 단년생 녹차잎 10㎏을 채취하고 정수로 깨끗하게 세척한 후 가열기에 장입하고 100℃의 수증기를 이용하여 약 40초간 찜하고 적어도 1주일 건조하고 분쇄기로 분쇄하여 상기 녹차분말을 제조하였다.First, 10 kg of single-year green tea leaves were collected, cleaned with purified water, loaded into a heater, steamed for about 40 seconds using steam at 100°C, dried for at least 1 week, and pulverized with a grinder to prepare the green tea powder.
또한, 상기 녹차분말이 담겨진 면자루를 수용한 상태에서, 40℃ 정도의 온도를 유지하는 따뜻한 물에 2시간 동안 우려낸 결과, 상기 녹차분말로부터 진한 녹색상태의 상기 녹차추출물을 수득할 수 있었다. In addition, the green tea extract in a dark green state was obtained from the green tea powder as a result of brewing in warm water maintaining a temperature of about 40° C. for 2 hours in a state in which the noodle bag containing the green tea powder was received.
한편, 상기 참조기 10㎏을 1년 이상 간수가 빠진 소금을 사용하여 4시간 정도 염장한 후, 상기 염장된 조기를 크기별로 엮어서 염수에 넣고 2∼3회 세척하고 12시간 이상 건조하여 건조된 굴비를 수득하였다.On the other hand, 10 kg of the reference machine is salted for about 4 hours using salt that has been removed from the brine for at least 1 year, and then the salted oysters are woven by size, put in brine, washed 2-3 times, dried for 12 hours or more, and dried. Obtained.
또한, 상기 녹차추출물에 상기 맥반석 1kg을 넣고 24시간 담궈 활성화한 후, 상기 활성화된 녹차추출물에 상기 굴비를 3시간 정도 담그면서 20분 정도의 간격으로 교반하여 녹차의 성분과 향이 배이게 하였다.In addition, 1 kg of the elvan stone was added to the green tea extract and immersed for 24 hours to activate, and then the gulbi was immersed in the activated green tea extract for about 3 hours and stirred at intervals of about 20 minutes to increase the ingredients and aroma of green tea.
또한, 상기 녹차추출물이 배인 상기 굴비를 염수로 2회 세척한 후 해풍에 의해 3시간 건조한 다음, 영하 45℃에서 급속 냉동하여 본 발명에 따른 천연식물 및 천연광물을 함침한 녹차굴비를 수득하였다. In addition, the green tea gulbi was washed twice with brine, dried for 3 hours by sea breeze, and then rapidly frozen at -45°C to obtain green tea oysters impregnated with natural plants and natural minerals according to the present invention.
또한, 상기 급속냉동된 녹차굴비를 3mm 이하의 크기로 분쇄한 후 건조기에서 건조하여 굴비분말로 제조한 결과, 상기 굴비분말의 무게는 4,5㎏이었으며, 상기 굴비분말에 수분이 거의 함유되지 않았다.In addition, the quick-frozen green tea oyster powder was pulverized to a size of 3 mm or less and dried in a dryer to prepare oyster powder. As a result, the weight of the oyster powder was 4,5 kg, and the oyster powder contained little moisture. .
이어서, 상기 고추장 10.0㎏에 상기 굴비분말 1.0㎏ 및 물엿 0.5㎏을 첨가하여 혼합한 다음, 서늘한 음지에서 15일간 숙성시킨 결과, 상기 녹차의 맛이나 향을 충분히 머금은 굴비고추장이 제조되었다. Subsequently, 1.0 kg of the gulbi powder and 0.5 kg of starch syrup were added to the gochujang 10.0 kg, mixed, and then aged for 15 days in a cool shade, and as a result, Gulbi pepper paste was prepared sufficiently containing the taste or aroma of the green tea.
먼저, 본 실시예 2에서의 추출물생성단계와 굴비제조단계와 천연물함침단계와 급속냉동단계와 굴비분말화단계는 실시예 1과 동일하며, 다만 상기 고추장제조단계에서의 함량비가 실시예 1과 상이함을 첨언한다.First, the extract generation step, the gulbi production step, the natural product impregnation step, the quick freezing step, and the oyster powdering step in Example 2 were the same as in Example 1, but the content ratio in the red pepper paste production step was different from Example 1. Addition:
즉, 상기 고추장제조단계에서 상기 고추장 10.0㎏에 상기 굴비분말 2.0㎏ 및 물엿 0.5㎏을 첨가하여 혼합한 후 서늘한 음지에서 15일간 숙성시킨 결과, 상기 녹차의 맛이나 향이 머금어져 있음을 알 수 있었다. That is, in the red pepper paste manufacturing step, 2.0 kg of the oyster powder and 0.5 kg of starch syrup were added to 10.0 kg of red pepper paste, mixed, and then aged for 15 days in a cool shade. As a result, it was found that the taste or aroma of the green tea was retained.
먼저, 본 실시예 3에서의 추출물생성단계와 굴비제조단계와 천연물함침단계와 급속냉동단계와 굴비분말화단계는 실시예 1과 동일하며, 다만 상기 고추장제조단계에서의 함량비가 실시예 1과 상이함을 첨언한다.First, the extract generation step, the gulbi production step, the natural product impregnation step, the quick freezing step, and the oyster powdering step in Example 3 are the same as in Example 1, but the content ratio in the red pepper paste production step is different from Example 1. Addition:
즉, 상기 고추장제조단계에서 상기 고추장 10.0㎏에 상기 굴비분말 3.0㎏ 및 물엿 0.5㎏을 첨가하여 혼합한 후 서늘한 음지에서 15일간 숙성시킨 결과, 상기 녹차의 맛이나 향이 머금어져 있음을 알 수 있었다. That is, in the red pepper paste manufacturing step, 3.0 kg of oyster powder and 0.5 kg of starch syrup were added to 10.0 kg of red pepper paste, mixed, and then aged for 15 days in a cool shade, and as a result, it was found that the taste or aroma of the green tea was retained.
한편, 상기 실시예 1 내지 실시예 3의 맛이나 향을 비교하기 위하여, 마을에 거주하는 103인에게 통상의 고추장과 본 발명의 굴비고추장에 대한 선호도를 비교한 결과, 하기의 표 1과 같이 요약할 수 있다. On the other hand, in order to compare the taste or aroma of Examples 1 to 3, as a result of comparing the preferences for the conventional red pepper paste and the gulbi red pepper paste of the present invention to 103 people living in the village, summarized in Table 1 below. can do.
표 1에서와 같이, 실시예 1 내지 3을 선호하는 사람이 85％ 이상으로서, 상기 굴비고추장이 통상의 고추장에 비해 선호도가 높았으며, 이에 의해 상기 천연추출물에 의해 상기 굴비 특유의 비린맛이나 냄새어 없어짐을 알 수 있다.As shown in Table 1, those who prefer Examples 1 to 3 were 85% or more, and the preference was higher than that of conventional red pepper paste, and thereby the fishy taste or smell characteristic of the gulbi by the natural extract. You can see it disappears.
또한, 상기 실시예 1 내지 상기 실시예 3의 선호도가 비슷한 것으로 미루어 보아, 상기 굴비의 함량을 10 내지 30 중량부 포함하더라도, 상기 굴비 자체가 갖는 특유의 맛이나 향을 느끼지 못하는 것으로 확인되었다.In addition, considering that the preferences of Examples 1 to 3 were similar, it was confirmed that even if the content of the gulbi was included in 10 to 30 parts by weight, the characteristic taste or aroma of the gulbi itself was not felt.
이상과 같이, 본 발명은 상술한 실시 예에 한정되지 아니하며, 청구 범위에서 청구되는 본 발명의 기술적 사상에 벗어남 없이 해당 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 자명한 변형 실시가 가능하며, 이러한 변형 실시는 본 발명의 범위에 속한다. As described above, the present invention is not limited to the above-described embodiments, and obvious modifications can be implemented by those of ordinary skill in the technical field to which the present invention belongs without departing from the technical spirit of the present invention claimed in the claims. And, these modifications are within the scope of the present invention.
Claims (6)
상기 천연식물을 수증기로 찜하고 건조 및 분쇄하여 천연분말로 제조한 후, 상기 천연분말을 우려내어 천연추출물을 생성하는 추출물생성단계와;
상기 조기를 간수가 빠진 천일염에 재워서 염장하고, 상기 염장된 조기를 염수에 다수회 세척하고 건조하여 굴비를 제조하는 굴비제조단계;
상기 굴비제조단계에서 건조된 상기 굴비를 박피하여 이물질을 제거한 후 적정크기로 절단하여 굴비살을 얻는 굴비살선별단계;
상기 천연추출물에 상기 제조된 굴비살을 담구고 1 내지 3시간 동안 유지하여 상기 천연추출물의 향이나 맛을 함침하는 천연물함침단계;
상기 천연물이 함침된 상기 굴비살을 냉장고에서 1 내지 3일 동안 유지시키는 굴비살숙성단계;
상기 천연추출물의 향이나 맛이 함침된 상기 굴비살을 영하 45℃ 이하의 온도로 적어도 1시간 이상 냉동하는 급속냉동단계;
상기 급속냉동된 굴비살을 적어도 3mm 이하의 크기로 분쇄하여 분말화하는 굴비분말화단계; 및
고추장 100중량부에 대해 상기 굴비분말 10 내지 30중량부 및 첨가제 5 내지 10 중량부를 혼합하여 굴비고추장을 제조하는 고추장제조단계;
를 포함하고,
상기 추출물생성단계는,
상기 천연식물을 100℃ 이상의 수증기에서 30∼40초간 찜한 후 적어도 1주일 이상 건조하는 제1공정과,
상기 건조된 천연식물을 분쇄하여 천연분말로 만드는 제2공정,
상기 천연분말을 면자루에 넣고, 40℃ 정도의 따뜻한 물에 담그어 2시간 이상 우려낸 후 식혀서 천연추출물을 수득하는 제3공정, 및
상기 천연추출물에 천연광물을 24시간 이상 담궈 활성화하는 제4공정,
을 포함하고,
상기 굴비제조단계는,
상기 조기를 크기별로 선별한 상태에서 적어도 1년 이상 간수가 빠진 천일염으로 4시간부터 6시간 염장하는 제1공정과,
상기 천일염에 의해 염장된 상기 조기를 염수에 2∼3회 세척하는 제2공정, 및
상기 세척된 조기를 12시간 이상 건조하여 굴비를 수득하는 제3공정,
을 포함하는 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법.As a manufacturing method of gulbi pepper paste using gulbi powder impregnated with a natural plant that manufactures gulbi pepper paste by mixing an appropriate amount of red pepper paste and gulbi in a state made from gulbi that contains the taste or aroma of natural plants by processing early,
An extract generation step of steaming the natural plant with steam, drying and pulverizing it to produce a natural powder, and then brewing the natural powder to produce a natural extract;
A gulbi manufacturing step of marinating the oysters in sea salt without bittern and salting them, and washing and drying the salted oysters multiple times in brine to prepare gulbi;
A step for selecting a gulbi meat by peeling the dried gulbi in the gulbi manufacturing step to remove foreign substances and then cutting the gulbi meat to an appropriate size;
A natural product impregnation step of immersing the prepared gulbisal in the natural extract and maintaining it for 1 to 3 hours to impregnate the aroma or taste of the natural extract;
The gulbisal aging step of maintaining the gulbisal impregnated with the natural product for 1 to 3 days in a refrigerator;
A quick freezing step of freezing the gulbisal, impregnated with the fragrance or taste of the natural extract, at a temperature of -45°C or less for at least 1 hour;
An oyster non-powdering step of pulverizing and powdering the quick-frozen oyster ribs to a size of at least 3 mm or less; And
A red pepper paste manufacturing step of mixing 10 to 30 parts by weight of the oyster powder and 5 to 10 parts by weight of an additive with respect to 100 parts by weight of red pepper paste to prepare a red pepper paste;
Including,
The extract generation step,
A first step of steaming the natural plant in steam of 100° C. or higher for 30 to 40 seconds and then drying it for at least one week,
A second process of pulverizing the dried natural plants to make natural powder,
A third step of putting the natural powder in a cotton sack, immersing it in warm water at about 40°C, brewing for 2 hours or more, and cooling to obtain a natural extract, and
A fourth step of activating the natural mineral by soaking it in the natural extract for more than 24 hours,
Including,
The manufacturing step of the gulbi,
A first step of salting 4 to 6 hours with sea salt that has been removed from the brine for at least 1 year in the state of selecting the early stages by size,
A second step of washing the early stage salted by the sea salt in brine 2-3 times, and
A third step of drying the washed early stage for 12 hours or more to obtain gulbi,
Method for producing a gulbi pepper paste using oyster powder impregnated with natural plants, including.
녹차, 뽕잎, 솔잎, 은행잎, 인삼, 홍삼, 홍차, 감초, 구기자, 오미자, 오갈피, 당귀, 황기, 영지버섯, 상황버섯, 산삼, 장뇌삼, 동충하초 중 어느 하나 또는 이들의 혼합물인 것을 특징으로 하는 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법.The method of claim 1, wherein the natural plant,
Green tea, mulberry leaves, pine needles, ginkgo leaves, ginseng, red ginseng, black tea, licorice, wolfberry, schisandra chinensis, ogalpi, angelica, astragalus, ganoderma lucidum mushroom, phyllax mushroom, wild ginseng, camphor ginseng, cordyceps sinensis, or a mixture thereof A method of manufacturing gulbi pepper paste using oyster powder impregnated with plants.
맥반석 또는 게르마늄 중 어느 하나인 것을 특징으로 하는 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법.The method of claim 1, wherein the natural mineral,
Method for producing a gulbi pepper paste using oyster powder impregnated with natural plants, characterized in that it is either elvan stone or germanium.
상기 천연추출물을 교반하여 상기 천연추출물의 성분 및 향을 상기 굴비에 균일하게 함침시키는 교반공정을 더 포함하는 것을 특징으로 하는 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법.The method of claim 1, wherein the natural product impregnation step
A method for producing a gulbi pepper paste using oyster powder impregnated with natural plants, further comprising a stirring step of stirring the natural extract to uniformly impregnate the components and aroma of the natural extract into the gulbi.
물엿 및 벌꿀을 포함하는 당류, 매실 및 배를 포함하는 과일류, 인삼 및 더덕을 포함하는 약재류, 양파 및 마늘을 포함하는 야채류 중 적어도 어느 하나 또는 이들의 혼합물인 것을 특징으로 하는 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법.The method of claim 1, wherein the additive,
Sugars including starch syrup and honey, fruits including plums and pears, medicinal products including ginseng and deodeok, vegetables including onions and garlic, or a mixture thereof A method of manufacturing gulbi pepper paste using all oyster powder.
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