KR102149123B1 - Method for preparing seasoning composition for fish bone pot stew and the composition for fish bone pot stew prepared by the same - Google Patents

Abstract

The present invention relates to a method for preparing a seasoning ingredient for a spicy fish stew (Maeuntang) and a seasoning ingredient for a spicy fish stew prepared thereby. The method for preparing a seasoning ingredient for a spicy fish stew comprises: a step of mixing red pepper powder, salt, shrimps, fermented soybean paste, alpha-defatted soybean powder, wheat rice, soybeans, onions, sugar, garlic, red pepper paste, ginger, and pepper to obtain a first mixture; a step of adding seaweed powder comprising Saccharina japonica, Sargassum fulvellum, Codium fragile, and Sargassum fusiforme at a mixing weight ratio of 1 : 1 : 1 : 1 and water to the first mixture, and heating the same at 70 to 90°C for 2 to 5 minutes to obtain a second mixture; and a step of adding a Smilax china fermented complex to the second mixture, primarily aging the same at 25°C for 1 to 3 days, and then secondarily aging the primarily aged product at 1 to 10°C. According to the present invention, the hassle of preparing a spicy fish stew can be alleviated.

Description

[Method for preparing seasoning composition for fish bone pot stew and the composition for fish bone pot stew prepared by the same}

The present invention relates to a manufacturing method for fish maeun-tang and a large-scale fish maeun-tang manufactured thereby, and more particularly, it can be stored for a long time without the use of artificial preservatives, and can give a rich taste of maeun-tang, and is convenient within a short time. It relates to a method for preparing a multi-daegi for fish maeun-tang, which can be cooked well, and a multi-daegi for fish maeun-tang produced thereby.

Maeuntang, made with fish such as Dongtaedeung, is a favorite food for many people, especially because it tastes spicy soup, so it is often consumed for meals or snacks.

With the recent increase in income levels, there is an increasing trend of purchasing instant foods and preparing meals because time is short rather than cooking food at home. Therefore, instantaneous supply of Maeuntang can be usefully used for modern people who have insufficient time.

When Maeuntang is instantiated, it is common to add a preservative to increase preservation so that it can be distributed for a long period of time, and to suppress decay or chemical change by microorganisms.

As preservatives, most of them are chemically synthesized substances that are easy to manufacture, inexpensive, and easy to mass-produce. Typically, phenol derivatives such as butylated hydroxyanisole (BHA) and butylated hydroxytoleuene (BHT), sodium benzoate, sodium nitrite, and sorbate Bic acid and the like are used.

However, when these preservatives are ingested as food, they may accumulate in adipose tissues in the body and cause long-term toxicity, and participate in the formation of carcinogenic substances or weaken immune functions.

The present invention has been devised to solve the above problems, and does not use artificial preservatives to prevent side effects on the human body exhibited by conventional chemically synthesized preservatives, and can be stored and distributed for a long time And it is an object of the present invention to provide a lot of fish maeuntang prepared thereby.

Another object of the present invention is to provide a method for preparing maeun-tang for fish, which can cook maeun-tang with a deep umami in a short time and is beneficial to health, and a large-scale fish maeun-tang manufactured thereby.

In order to achieve the above object, the manufacturing method of the multidaegi for fish Maeuntang according to the present invention includes red pepper powder, salt, shrimp, miso, alpha skim soybean meal, wheat rice, soybeans, onions, sugar, garlic, red pepper paste, ginger and Mixing pepper to obtain a first mixture; Seaweed powder and water consisting of kelp, maternal and hazelnut, and water in a 1:1:1:1 mixing weight ratio were added to the first mixture, and heated at 70°C to 90°C for 2 to 5 minutes to prepare the second mixture. Obtaining step; And adding the Cheongmirae fermentation complex to the second mixture, first aging it at 25° C. for 1 to 3 days, and then second aging the first aged product at 1 to 10° C.; In the seaweed powder, purified water was added to the kelp, maternal, auditory, and tot in a 1:1:1:1 mixing weight ratio, and heated at 80 to 100°C for 5 to 7 hours for 6 hours, and the purified water was 10 to per 1 kg of seaweed. It is obtained by adding 12 liters, cooling at 25°C, and aging in a cold storage environment of 4°C or less; The Cheongmirae fermentation complex is a product obtained by adding an aqueous ethanol solution to the Cheongmirae leaves: Cheongmirae roots in a ratio of 1:1, and aging it at room temperature for 20 days at 25°C and aging at -20°C for 3 months. It is characterized in that; the content of 10 to 15% by weight.

In the present invention, a 1:1 weight ratio of nutmeg powder and cheoncho powder is further added to the first mixture, and the total content of the nutmeg powder and cheoncho powder is 1 part by weight based on 1 part by weight of the blue future composite.

In order to achieve the above object, the multi-daegi for fish maeuntang according to the present invention is characterized in that it is manufactured according to any one of claims 1 or 2.

The dadaegi for fish maeuntang of the present invention is used as a seasoning when cooking maeuntang at home as well as in restaurants, and can eliminate the hassle of brewing fish broth for a long time or preparing ingredients separately to enhance the taste of the soup, Regardless of the skill of the cook, you can cook a certain maeuntang soup.

In addition, without the use of artificial sweeteners, it is possible to make a deeper and richer Maeun-tang base broth in a short time, maintain the unique flavor and color of Maeun-tang, and benefit health when ingested.

In addition, even though it does not contain an artificial antiseptic member, the storage stability is improved, so that the taste is maintained for up to 12 months when stored in the refrigerator, and there is an effect that it is possible to prevent the occurrence of odors in refrigerators due to no fishy smell.

Hereinafter, the method of manufacturing a fish maeun-tang multi-daegi according to the present invention and a multi-daegi fish maeun-tang produced by the method of the present invention will be described in more detail.

The step of obtaining a first mixture by mixing red pepper powder, salt, shrimp, miso, alpha-skim soybean meal, wheat rice, soybeans, onions, sugar, garlic, red pepper paste, ginger and pepper for the fish maeuntang of the present invention, the agent A step of obtaining a second mixture by adding seaweed powder and water consisting of kelp, maternal and hazelnut, and soybean paste in a 1:1:1:1 mixture weight ratio, and heating at 70°C to 90°C for 2 to 5 minutes ; And adding the Cheongmirae fermentation complex to the second mixture, first aging it at 25° C. for 1 to 3 days, and then subjecting the first aged product to secondary aging at 1 to 10° C. Can be manufactured through

Fish maeuntang obtained according to the above manufacturing method, red pepper powder, salt, shrimp, soybean paste, alpha-skim soybean meal, wheat rice, soybeans, onions, sugar, garlic, red pepper paste, ginger, pepper, blueberry extract and 1:1:1 It includes seaweed powder consisting of kelp, maternal and hazelnut, and tot in a mixed weight ratio of 1, and the blue-mirae extract and seaweed powder are in a weight ratio of 1:2 to 1:3.

In the seaweed powder, purified water was added to the kelp, maternal, auditory, and tot in a 1:1:1:1 mixing weight ratio, and heated at 80 to 100°C for 5 to 7 hours for 6 hours, and the purified water was 10 to per 1 kg of seaweed. It is obtained by adding 12 liters, cooling at 25°C, and aging in a cold storage environment of 4°C or less.

The Cheongmirae fermentation complex is a product obtained by adding an aqueous ethanol solution to the Cheongmirae leaves: Cheongmirae roots in a ratio of 1:1, and aging it at room temperature for 20 days at 25°C and aging at -20°C for 3 months. The content of is 10 to 15% by weight.

The multi-atmosphere for fish maeuntang of the present invention has a solid or semi-solid form.

The dadaegi for fish Maeuntang of the present invention includes the Cheongmirae fermentation complex, and when preparing the Cheongmirae fermentation complex, Cheongmirae leaves and Cheongmirae roots are used.

Smilax china is a vine-like shrub of the lily family. It is a thorny vine commonly found in all parts of the southern part of Hwanghae-do in Korea. The roots are thick and meandering, the leaves are dislocated, round, glossy green, the edges are flat, and the leaves The stipule on the base is a winding beard. The flowers of the blue mirae bloom yellow on trees picked by males and females in late spring, and the number of flowers is 6, and there are 6 stamens, one pistil, and the fruit is red, and after the flowers fall, they are collected on female trees in autumn.

Cheongmirae has natural antiseptic detoxification effect, and is especially effective in detoxifying diuresis on leaves and roots, so it is used for arthritis, low back pain, boils, radioactive mercury poisoning, neuralgia, and blood circulation. As a cosmetic ingredient, it is used as a hair conditioner and emollient.

In the blueberry vine, various saponins (steroids, steroid alkaloids) composed of diosrenin (a type of steroid sapogenin, which is contained in the root as glycosides such as dioscin, and is used as a synthetic raw material such as progesterone, male hormone, and cortisone). Or it is a glycoside of tritelpene, a substance that dissolves in water and exhibits the foaming action of a soapy formula. It is an ingredient that enhances the body's immunity and has a characteristic that can suppress cancer cells), and various ingredients such as alkaloids are contained in each ingredient. By performing diuretic and detoxification effects, and anti-trypanozoma actions (bacterial inhibitory actions such as yellow staphylococcus aureus, Pseudomonas aeruginosa, E. coli, etc.), it is excellent in anti-cancer, antibacterial, anti-inflammatory, detoxification, arthritis, low back pain, etc. When ingested by fermenting the blueberry vine, it exhibits the detoxifying effect of heavy metals such as mercury, nickel, and cadmium, and the anticancer and antimicrobial components can show an effect on people's health promotion.

Cheongmirae fermentation complex has anticancer and antibacterial properties. When the Cheongmirae fermentation complex is contained, the ingredients contained in Cheongmirae leaves and Cheongmirae roots obtain diuretic and detoxifying effects, thereby exhibiting beneficial effects on health.

Seaweed powder is contained in the large air for fish maeuntang of the present invention. This seaweed powder provides a rich flavor to Maeuntang instead of artificial sweeteners.

Seaweed powder is composed of kelp, maternal, auditory, and hazelnut.

Tot is known for its deep taste and taste, and its aroma. These tot contain various nutrients such as abundant protein, vitamins, minerals, calcium and iodine. In addition, it contains a large amount of iron, an inorganic substance that has excellent efficacy against anemia, and is rich in dietary fiber, vitamins, and zinc, and is a food that is in harmony with calcium and iron. If you eat foods containing it, cholesterol lowering, blood pressure lowering and blood It has the effect of releasing coagulation. A large amount of potassium in the hepatitis is good for a high blood pressure diet, and its high manganese content helps relieve fatigue, prevent dementia in the elderly, and excrete heavy metals in the body. In neighboring Japan, the efficacy of Tot was known early and it is used habitually for food.

Tot is effective in preventing aging, anti-cancer activity, preventing anemia, diet, preventing adult diseases, and preventing vascular disease. The unique aroma and taste of Tot is made to enhance the refreshing taste of seafood and the protein taste.

Hearing is an alkaline food rich in minerals and vitamins. It is rich in vitamin c and contains various minerals to help with skin diseases, and it has a lot of fiber that helps the peristalsis of the large intestine, helping to facilitate bowel movements.

Mosaic is the sea horse of the brown algae plant Mosaic Mosaic, and it plays a role as a metabolic aid and antioxidant in the body.

It is also possible to further add nutmeg powder and cheoncho powder in a 1:1 weight ratio by roasting nutmeg and cheoncho at 75-85°C and then powdering them to the seasoning of the present invention. Here, the total content of nutmeg powder and cheoncho powder is 1 part by weight based on 1 part by weight of the CheongMirae composite.

Nutmeg is an evergreen broad-leaved tropical plant. When the fruit that looks like an apricot seed ripens, the red-yellow husk is cracked, and the seeds are used for drying, tonic, flavoring, etc. The seeds are harvested from ripe fruits, and the seeds are collected at a temperature of 75-85℃. After roasting it, it was powdered using a grinder. The powdered nutmeg prevents the medicinal effect from being too weak or strong.

Cheoncho is used as a flavoring or herbal medicinal herb as the bark of the fruit of the Chopi tree. The bark of the bark of the bark ripened in autumn is collected and roasted at a temperature of 75-85℃ and then powdered using a grinder (powder).

The dadaegi for fish maeuntang of the present invention is used as a seasoning when cooking maeuntang at home as well as in restaurants, and can eliminate the hassle of brewing fish broth for a long time or preparing ingredients separately to enhance the taste of the soup, Regardless of the skill of the cook, you can cook a certain maeuntang soup.

In addition, without the use of artificial sweeteners, it is possible to make a deeper and richer Maeun-tang base broth in a short time, maintain the unique flavor and color of Maeun-tang, and benefit health when ingested.

In addition, even though it does not contain an artificial antiseptic member, the storage stability is improved, so that the taste is maintained for up to 12 months when stored in a refrigerator, and it does not have a fishy odor, so that odors can be prevented from occurring in a refrigerator.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but does not mean that the present invention is limited only to the following examples.

Preparation Example 1: Preparation of Cheongmirae fermentation complex

Cheongmirae leaves in a 1:1 weight ratio: 100 liters of ethanol aqueous solution was added to the roots of Cheongmirae, and this was aged at room temperature at 25°C for 20 days, and then aged at -20°C for 3 months to obtain a Cheongmirae fermentation complex. In the ethanol aqueous solution, the content of ethanol is 10% by weight, and the total content of the leaves and roots of Cheolmirae is 5g.

Preparation Example 2: Preparation of seaweed powder

Purified water was added to kelp, maternal, and soybean paste in a 1:1:1:1 mixture weight ratio, heated at 90°C for 6 hours, and 11 liters per 1 kg of seaweed were added to the purified water, and cooled at 25°C. Thereafter, it was aged in a cold storage environment of 4° C. or less, and then freeze-dried at -40° C. to obtain seaweed powder.

Example 1: Preparation of large air for fish maeuntang

Red pepper powder 33.5g, salt 15.2g, shrimp 12.5g, doenjang 11.5g, alpha skim soybean flour 0.2g, wheat rice 0.1g, soybean 0.5g, onion 3g, sugar 2g, garlic 5.4g, red pepper paste 1.4g, ginger 0.9g, 0.2 g of black pepper was mixed to obtain a first mixture.

2 g of seaweed powder obtained according to Preparation Example 2 and 10 ml of water were added to the first mixture and heated at about 80° C. for 3 minutes to obtain a second mixture.

To the second mixture, 1 g of the Cheongmi-rae fermentation complex was added, and the fermentation complex was first aged at 25°C for 1 day, and then aged at 5°C. The mixing ratio of the Cheongmirae fermentation complex and seaweed powder in the large atmosphere is 1:2.

Fish maeuntang was prepared by adding 20g of flatfish and 1.5L of water to the multi-aqueous air and heating for 5 minutes.

Example 2

Except for the addition of 1 g of a mixture of nutmeg powder and cheoncho powder to the first mixture, it was carried out in the same manner as in Example 1 to prepare a multi-daegi for fish maeuntang and fish maeuntang from the same. The mixing weight ratio of nutmeg powder and thousand seconds powder was 1:1. Nutmeg powder was powdered after roasting nutmeg at 75°C. And the thousand seconds powder was obtained by roasting the thousand seconds at 85 ℃ powder.

Example 3

In the preparation of seasoning Dyaengdaegi, the mixing ratio of the Cheongmirae fermentation complex and seaweed powder was changed to 1:3, except that it was carried out in the same manner as in Example 1, to prepare a fish maeuntang for fish and fish maeuntang.

Comparative Example 1

Red pepper powder 33.5g, salt 15.2g, shrimp 12.5g, doenjang 11.5g, alpha skim soybean flour 0.2g, wheat rice 0.1g, soybean 0.5g, onion 3g, sugar 2g, garlic 5.4g, red pepper paste 1.4g, ginger 0.9g, Black pepper 0.2g, L-sodium glutamate 1.6g, artificial preservative 1g and artificial complex seasoning 2g were mixed, and 20g of flatfish and 1.5L of water were added thereto, followed by heating at about 80°C for 40 minutes to obtain a multi-atmosphere for fish Maeuntang.

Fish maeuntang was prepared by adding 20g of flatfish and 1.5L of water to the multi-aqueous atmosphere and heating for 40 minutes.

Evaluation Example 1: Evaluation of antibacterial effect and storage stability

In order to compare the addition effect of the Cheongmirae fermentation complex according to the present invention on the storage of fish stock, a target product, fish stock, was prepared.

2.0% by weight of flatfish broth, 1.5% by weight of sugar, and 1.0% by weight of salt were mixed with water and then heated to prepare fish stock. The fish broth here is fish maeuntang, which is often used in restaurants.

5 g of the Cheongmirae fermentation complex obtained according to Preparation Example 1 in 500 ml of the fish stock was dissolved in 20 ml of alcohol and mixed. The fish stock prepared in this way was put in a test tube in a certain amount, the lid was opened, exposed to air for about 5 hours, and then stored at 35°C to measure the total number of decay bacteria, and the results are shown in Table 1 below.

Retention period Manufacturing Example 1 Untreated fish stock 0 days Total bacterial count/ml 0.5×10 ² or less 0.5×10 ² or less 3 days Total bacterial count/ml 0.5×10 ² or less 4.0×10 ⁴ 6 days Total bacterial count/ml 0.5×10 ² or less 7.0×10 ⁴

As shown in Table 1, it was confirmed that the number of bacteria per ml was 0.5×10 ² or less until 6 days in the fish broth containing the blue future extract complex of Preparation Example 1, so that no spoilage occurred. In contrast, the untreated fish broth showed a total number of bacteria of 7.0×10 ⁴ or more after 2 days, indicating that a lot of spoilage proceeded. The broth and untreated fish broth to which the Cheongmirae fermentation complex of Preparation Example 1 was added were added at 37°C at 37°C. Sensory tests were performed at regular intervals while storing for 5 days.

The panel randomly selected 40 men and women in their 20s to 50s, each of which was 10 men and women, and a 5-point comparison scale was used as the evaluation method. The average value was obtained by adding up the final responses with very good (5 points), good (4 points), moderate (3 points), bad (2 points), and very bad (1 point). Table 2 below shows the results.

Retention period Manufacturing Example 1 Untreated fish stock 0 days Total bacterial count/ml 4.8 4.8 3 days Total bacterial count/ml 3.5 Corruption 6 days Total bacterial count/ml 3 Corruption

As shown in Table 2, it was found that the fish broth added with the Cheongmirae fermentation complex was significantly better than the untreated fish broth in terms of overall preference including color, aroma, taste, and texture.

Evaluation Example 2: Sensory evaluation

Sensory evaluation was performed on the fish Maeuntang of Examples 1 to 3 prepared by using the multi-deck prepared according to Examples 1 to 3 and the fish Maeun-tang made using the multi-deck of Comparative Example 1, and the results are shown in Table 3 below. Shown in.

The sensory evaluation was conducted on 10 trained panelists in their 20s, 30s, 40s, and 50s, and the overall acceptance based on taste, smell, and fishy smell was evaluated according to the five-point scale method below, and the results are shown in Table 3 below. Done.

1 point: very bad 2 points: bad

3 points: Average 4 points: Good

5 stars: Very good

division Sensory evaluation Example 1 4.5 Example 2 4.6 Example 3 4.4 Comparative Example 1 3.6

As shown in Table 3, it was found that the fish maeuntang obtained according to Examples 1 to 3 had no fishy smell and excellent taste without using an artificial sweetener compared to the case of Comparative Example 1. In particular, as shown in Table 1, the taste was better than that of the case of using the artificial sweetener.

Evaluation Example 3: Time required to prepare fish maeuntang

The time required to prepare the fish Maeuntang prepared in Examples 1-3 and Comparative Example 1 was compared.

According to Comparative Example 1, it was found that the preparation time of fish maeuntang was very shortened when carried out according to Examples 1 and 2, while it took 30 minutes or more.

Evaluation Example 4: Retention period

The multiple atmospheres of Examples 1 to 3 and the multiple atmospheres of Comparative Example 1 were stored in an oven at 50° C. for 6 weeks to perform an accelerated test to evaluate the storage period of each sample. The evaluation results are shown in Table 4 below.

For each sample after the accelerated test, a sensory test was performed on 30 adults aged 20 to 45 years old on a 5-point scale, and classified as follows, and the period of retention up to the lowest 3.5 points was set as the retention period.

5: very good 4: good

3: Moderate 2: Poor 1: Very poor

division Retention period (months) Example 1 5 Example 2 6 Example 3 6 Comparative Example 1 0.5

As shown in Table 4, when the multiple atmospheres of Examples 1 to 3 are used, the storage period is longer than that of Comparative Example 1. In particular, in the case of Examples 2 and 3, it was found that the preservability was further improved compared to the case of Example 1.

The present invention has been described with reference to an embodiment shown in the drawings, but this is only exemplary, and those of ordinary skill in the art will appreciate that various modifications and other equivalent embodiments are possible therefrom.

Claims (4)

Mixing red pepper powder, salt, shrimp, miso, alpha skim soybean meal, wheat rice, soybean, onion, sugar, garlic, red pepper paste, ginger and pepper to obtain a first mixture;
Seaweed powder and water consisting of kelp, maternal and hazelnut, and water in a 1:1:1:1 mixing weight ratio were added to the first mixture, and heated at 70°C to 90°C for 2 to 5 minutes to prepare the second mixture. Obtaining step; And
Adding the Cheongmirae fermentation complex to the second mixture, first aging it at 25°C for 1 to 3 days, and then second aging the first aged product at 1 to 10°C;
In the seaweed powder, purified water was added to the kelp, maternal, auditory, and tot in a 1:1:1:1 mixing weight ratio, and heated at 80 to 100°C for 5 to 7 hours for 6 hours, and the purified water was 10 to per 1 kg of seaweed. It is obtained by adding 12 liters, cooling at 25°C, and aging in a cold storage environment of 4°C or less;
The Cheongmirae fermentation complex is a product obtained by adding an aqueous ethanol solution to the Cheongmirae leaves: Cheongmirae roots in a ratio of 1:1, and aging it at room temperature for 20 days at 25°C and aging at -20°C for 3 months. The content of is 10 to 15% by weight; Method for producing a multi-daegi for fish maeuntang characterized in that. The method of claim 1,
A 1:1 weight ratio of nutmeg powder and cheoncho powder is further added to the first mixture, and the total content of the nutmeg powder and cheoncho powder is 1 part by weight based on 1 part by weight of the CheongMirae complex. Way. delete [4] A multi-daegi for fish maeuntang, characterized in that it is manufactured according to any one of claims 1 or 2.