KR102157292B1 - Producing method of seasoned source for dried pollack roasting and the product therefrom - Google Patents
Producing method of seasoned source for dried pollack roasting and the product therefrom Download PDFInfo
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- KR102157292B1 KR102157292B1 KR1020190155671A KR20190155671A KR102157292B1 KR 102157292 B1 KR102157292 B1 KR 102157292B1 KR 1020190155671 A KR1020190155671 A KR 1020190155671A KR 20190155671 A KR20190155671 A KR 20190155671A KR 102157292 B1 KR102157292 B1 KR 102157292B1
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- A—HUMAN NECESSITIES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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Abstract
Description
본 발명은 황태구이용 양념장의 제조방법 및 이를 이용한 황태양념구이에 관한 것이다. The present invention relates to a method of manufacturing a seasoning sauce for roasting Hwangtae and to a method for roasting Hwangtaeyangnim using the same.
황태(黃太)는 한 겨울철에 명태(明太, walleye pollock/alaska pollack)를 일교차가 큰 덕장에 걸어 차가운 바람을 맞으며 얼고 녹기를 스무번 이상 반복해서 12월부터 이듬해 4월초까지 약 3~4개월간을 서서히 자연건조시켜 말린 것을 말한다. Hwangtae is frozen and melted more than 20 times in a cold wind by hanging pollock (walleye pollock/alaska pollack) in the middle of the winter in a deokjang with a large daily temperature difference for about 3-4 months from December to the beginning of April of the following year. It means that it is dried slowly and naturally.
황태는 일반 생선류보다 단백질과 칼슘이 풍부하며, 콜레스테롤이 거의 없고 영양가가 높아 신체의 신진대사를 활성화시키고 머리를 맑게 해준다. 또한, 황태는 생태보다도 단백질이 3배 이상 많고 칼슘·인·칼륨 등도 훨씬 많이 들어있는 것으로 알려져 있다. 특히, 간을 보호해주는 메티오닌(methionine), 리신(lysine), 트립토판(tryptophan)과 같은 필수 아미노산이 많이 포함되어 있어, 과음 후 숙취해소에 탁월한 효과가 있는 것은 물론 심혈관계의 조절과 항산화 효과, 혈중 콜레스테롤 저하에도 도움이 된다. 오늘날과 같이 공해가 심한 환경에서 생활하는 현대인들의 몸속에 축적된 독소를 제거하는 뛰어난 효과가 있고, 그밖에 소변이 잘 나오지 않을 때, 황태국을 먹으면 효과가 있으며 관절염과 다양한 이유로 생긴 통증을 가라앉히는데 효능이 있다. Yellow pollack is richer in protein and calcium than regular fish, has little cholesterol and has high nutritional value, so it activates the body's metabolism and clears the head. In addition, yellow pollack is known to contain three times more protein than ecology and much more calcium, phosphorus, and potassium. In particular, it contains a lot of essential amino acids such as methionine, lysine, and tryptophan, which protect the liver, so it has excellent effects on relieving hangovers after heavy drinking, as well as cardiovascular control and antioxidant effects, and blood levels. It also helps lower cholesterol. It has an excellent effect of removing toxins accumulated in the body of modern people living in a highly polluted environment such as today, and eating yellow thai soup is effective when urinating is difficult, and it is effective in relieving arthritis and pain caused by various reasons. There is this.
한편, 황태는 각종 음식에 주요 소재로 이용되며 대표적으로 황태구이가 있다. 황태구이는 황태에 양념장을 바른 후, 후라이팬이나 그릴에 구워서 제조되는데, 황태에 양념장을 바를 경우, 황태 고유의 맛에 양념장의 맛을 조화롭게 어울리기 하여 관능적으로 한층 증진된 황태구이를 제조할 수 있다. 하지만, 고추장을 기반으로 하여 제조되는 양념장의 특성 상, 자칫 매운맛이 강해지면 황태 고유의 맛을 마스킹할 수 있고, 매운맛을 너무 약하게 하면 맛이 밋밋하여 양념장 첨가에 따른 관능미의 향상을 기대하기 어려운 문제가 있다. 또한, 굽는 과정에서 양념이 타게 되면 탄 내가 많이 나서 관능적으로 큰 문제를 불러일으킬 수 있다. On the other hand, yellow pollack is used as a major ingredient in various foods, and is typically grilled yellow pollack. Hwangtae-grill is made by applying seasoning to the yellow pollack and then grilling it on a frying pan or grill.If you apply the seasoning to the yellow taek, you can make a more sensually enhanced yellow tacky grill by harmoniously matching the taste of the seasoning with the unique taste of Hwangtae. . However, due to the characteristics of the seasoning made based on red pepper paste, if the spicy taste becomes strong, the unique taste of yellow pollack can be masked, and if the spicy taste is too weak, the taste is flat, making it difficult to expect the improvement of the sensory taste by adding the seasoning. There is. In addition, if the seasoning is burned during the baking process, a lot of burnt may occur, causing a big problem sensually.
따라서, 황태에 가장 적절하게 어울릴 수 있는 황태장 및 이를 이용한 황태양념구이를 개발할 필요성이 요구된다 할 것이다. Therefore, there is a need to develop Hwangtaejang and Hwangtaeyangmeok-yaki using the same, which can best match with Hwangtae.
본 발명에서는 황태 고유의 관능을 해치지 않으면서도, 황태에 다양한 양념의 맛을 잘 어울리게 부여할 수 있는 황태양념장의 제조방법을 개발하여 제공하고자 한다. 또한, 본 발명은 본 발명의 황태양념장을 바른 황태양념구이를 개발하여 제공하고자 한다. In the present invention, it is intended to develop and provide a manufacturing method of Hwang Taeyangjang, which can impart the taste of various seasonings to Hwangtae without impairing the inherent sensuality of Hwangtae. In addition, the present invention is to develop and provide Hwang Taeyangjeok-gui coated with Hwangtaeyangjeop of the present invention.
본 발명은 황태양념장으로 황태를 버무려 제조하는 황태양념구이를 제조함에 있어서, 상기 황태양념장은, 고추장, 물엿, 사이다, 아카시아벌꿀, 간장, 무, 설탕, 양파, 정종, 마늘, 배, 고춧가루, 사과, 생강가루, 미원, 들기름, 고춧기름, 백후추, 다시다, 구시다, 혼다시를 혼합하여 제조되고, 상기 황태는, 건조된 황태를 물에 담근 후, 건져 올려 물기를 제거한 것임을 특징으로 하는 황태양념구이의 제조방법을 제공한다. In the present invention, in the manufacture of Hwang Taeyangjeok-yaki prepared by mixing yellow pollack with Hwang Taeyangjeop, the Hwang Taeyangjeopjang, red pepper paste, starch syrup, cider, acacia honey, soy sauce, radish, sugar, onion, seed, garlic, pear, red pepper powder, apple , Ginger powder, Miwon, perilla oil, red pepper oil, white pepper, Dashida, Kushida, Honda is prepared by mixing, and the dried yellow pollack is soaked in water, and then picked up to remove moisture. Provides a method of making seasoning grilled.
본 발명의 황태양념구이 제조방법에 있어서, 상기 황태와 황태양념장은, 바람직하게 황태 50~70 중량%, 황태양념장 30~50 중량%의 배합비로 버무려지는 것이 좋다. In the method for producing Hwangtaeyangnimjang of the present invention, the Hwangtae and Hwangtaeyangjang is preferably mixed in a blending ratio of 50 to 70% by weight of Hwangtae and 30 to 50% by weight of Hwang Taeyangjang.
본 발명은 황태 고유의 관능을 해치지 않으면서도, 황태에 다양한 양념의 맛을 잘 어울리게 부여할 수 있는 황태양념장을 제공하며, 이를 바른 황태양념구이를 개발하여 제공한다. The present invention provides Hwang Taeyangjeokjang, which can give the taste of various seasonings to Hwangtae well without harming the inherent sensuality of Hwangtae, and develops and provides Hwangtaeyangneopgui.
도 1은 본 발명의 황태양념구이 사진이다. Figure 1 is a picture of the present invention Hwang Taeyang-meok.
본 발명은 황태양념장으로 황태를 버무려 황태양념구이를 제조한다. The present invention prepares Hwang Taeyang-meok-yaki by mixing yellow pollack with Hwang Taeyang-meokjang.
본 발명에서 사용하는 황태양념장은, 고추장, 물엿, 사이다, 아카시아벌꿀, 간장, 무, 설탕, 양파, 정종, 마늘, 배, 고춧가루, 사과, 생강가루, 미원, 들기름, 고춧기름, 백후추, 다시다, 구시다, 혼다시를 혼합하여 제조됨을 특징으로 한다. Hwang Taeyangjang used in the present invention, red pepper paste, starch syrup, cider, acacia honey, soy sauce, radish, sugar, onion, seed, garlic, pear, red pepper powder, apple, ginger powder, miwon, perilla oil, red pepper oil, white pepper, dashida It is characterized in that it is manufactured by mixing, Kushida and Honda City.
이때, 바람직하게는 고추장 35~37 중량%, 물엿 22~24%, 사이다 7~8%, 아카시아벌꿀 7~8%, 간장 4~5%, 무 4~5%, 설탕 3~4%, 양파 3~4%, 정종 2~3%, 마늘 1~2%, 배 1~2 중량%, 고춧가루 1~1.5 중량%, 사과 0.5~1 중량%, 생강가루 0.2~0.3 중량%, 미원 0.05~0.10 중량%, 들기름 0.05~0.10 중량%, 고춧기름 0.05~0.10 중량%, 백후추 0.05~0.10 중량%, 다시다 0.05~0.10 중량%, 구시다 0.05~0.10 중량%, 혼다시 0.05~0.10 중량%로 조성되는 것이 좋다. At this time, preferably, red pepper paste 35 to 37% by weight, starch syrup 22 to 24%, cider 7 to 8%, acacia honey 7 to 8%, soy sauce 4 to 5%, radish 4 to 5%, sugar 3 to 4%, onion 3~4%, seed 2~3%, garlic 1~2%, pears 1~2% by weight, red pepper powder 1~1.5% by weight, apple 0.5~1% by weight, ginger powder 0.2~0.3% by weight, Miwon 0.05~0.10 Composition with weight%, perilla oil 0.05~0.10 wt%, red pepper oil 0.05~0.10 wt%, white pepper 0.05~0.10 wt%, Dashida 0.05~0.10 wt%, Kushida 0.05~0.10 wt%, Honda City 0.05~0.10 wt% It is good to be.
본 발명에서 사용한 양념은 분말상과 액상의 양념, 기타 갈아서 사용하는 양념으로 구성된다. 본 발명에서는 이중 ① 분말상의 양념을 먼저 사이다 (본 발명 전체 조성에 사용되는 사이다 중 일부)에 혼합하여 섞은 후, ② 액상의 양념을 첨가하고, ③ 그 후, 갈아서 사용하는 양념을 첨가하는 것을 또 하나의 특징으로 하는데, 이렇게 함으로써 각자의 양념들이 고유의 맛을 잃지 않고, 또한 뭉치지 않고 잘 배합될 수 있음이 본 발명을 통해 확인되었다. 또한, 갈아서 사용하는 양념의 경우 갈변 현상이 발생할 수 있는데, 가장 마지막에 첨가함으로써 공기와의 차단을 막아 갈변현상을 막을 수 있다. 더욱이, 먼저 첨가되어 있는 액상의 양념이 공기와의 차단을 막아 갈변현상을 더욱 더 방지할 수 있음이 본 발명을 통해 확인되었다. The seasoning used in the present invention is composed of powdery and liquid seasonings, and other seasonings used by grinding. In the present invention, ① powdery seasoning is first mixed with cider (some of the cider used in the overall composition of the present invention) and mixed, ② liquid seasoning is added, and ③ then, the seasoning used by grinding is added. As a feature, it was confirmed through the present invention that each seasoning does not lose its own taste and can be well blended without clumping. In addition, in the case of seasoning used after grinding, browning may occur. By adding it last, it can prevent browning by blocking it from air. Moreover, it was confirmed through the present invention that the liquid seasoning added first prevents blocking from air and further prevents browning.
본 발명에서 설탕, 고춧가루, 생강가루, 미원, 백후추, 다시다, 구시다, 혼다시는 분말상의 양념에 해당하는데, 이들을 사이다 (본 발명 전체 조성에 사용되는 사이다 중 일부)에 첨가 및 혼합하여 준비하는 것이 좋다 (소위 '혼합양념' 제조). 이렇게 준비된 혼합양념에 액상의 양념을 첨가한다. 액상 양념은 고추장, 물엿, 사이다 (본 발명 전체 조성에 사용되는 양에서 상기 분말상 양념의 혼합시 사용한 양을 제외한 양 만큼을 여기에서 사용), 아카시아벌꿀, 간장, 정종, 들기름, 고춧기름인데, 이들을 상기 혼합양념에 첨가하는 것이다. 또한, 갈아서 사용하는 양념인 사과, 배, 무, 양파, 마늘은 갈아서 상기 액상 양념 첨가 후, 배합하는 것이다. In the present invention, sugar, red pepper powder, ginger powder, Miwon, white pepper, Dashida, Kushida, and Hondashi correspond to powdery seasonings, and these are prepared by adding and mixing them to cider (some of the cider used in the overall composition of the present invention) It is better to do it (the so-called'mixed seasoning' manufacturing). Liquid seasoning is added to the prepared mixed seasoning. The liquid seasonings are red pepper paste, starch syrup, cider (the amount used here excluding the amount used for mixing the powdered seasonings from the amount used in the overall composition of the present invention), acacia honey, soy sauce, seed, perilla oil, red pepper oil, It is added to the mixed seasoning. In addition, apples, pears, radishes, onions, and garlic, which are ground seasonings, are ground and mixed after adding the liquid seasoning.
본 발명에서 사용하는 사과, 배는 설탕을 대신하여 단맛을 내고, 황태 조직의 분해의 속도를 촉진시켜 숙성을 도우는 역할을 수행한다. 바람직하게는 갈아서 사용하는 것이 좋다. 본 발명에서 사용하는 무, 마늘, 양파는 잡내를 제거하는 기능을 수행하며, 이들 역시 갈아서 사용하는 것이 좋다.The apples and pears used in the present invention have a sweet taste in place of sugar, and serve to aid maturation by promoting the rate of decomposition of yellow pollack tissue. It is preferable to grind and use it. Radish, garlic, and onion used in the present invention perform the function of removing bad smells, and it is good to grind them as well.
또한, 본 발명에서 사용하는 정종은 생선 요리할 때 비린내를 제거하기 위해 주로 사용하는데, 본 발명에서도 황태에 잔존하는 비린내를 제거하는 효능을 발휘한다. In addition, the sorghum used in the present invention is mainly used to remove the fishy smell when cooking fish, and the present invention also exhibits the effect of removing the fishy smell remaining in yellow pollack.
또한, 본 발명에서 사용하는 고춧가루는 굵은 입자보다는 고운 고춧가루를 사용하는 것이 좋으며, 고운 입자의 고춧가루는 식감을 더욱 우수하게 한다.In addition, the red pepper powder used in the present invention is better to use fine red pepper powder rather than coarse particles, and the red pepper powder of fine particles makes the texture more excellent.
또한, 본 발명에서 사용하는 미원 (판매원 (주)대상)은 현재 시판 중인 감미료로써, 주원료는 글루타민산나트륨이다. 식품 내에서 적은 양으로 진한 풍미를 내는 특징이 있다. In addition, Miwon (Salesman Co., Ltd.) used in the present invention is a sweetener currently on the market, and the main raw material is sodium glutamate. It has a characteristic of producing a rich flavor in a small amount in food.
또한, 본 발명에서 사용하는 다시다는 향미증진제로, 시판되는 것을 사용할 수 있다.Further, as a flavor enhancer used in the present invention, a commercially available product may be used.
또한, 본 발명에서 사용하는 구시다는 황태분말과 각종 야채양념을 배합해서 만든 조미료로, 시판 (제품명: 북설악 웰빙 구시다) 중인 것을 구입하여 사용할 수 있다. In addition, Kushida used in the present invention is a seasoning made by mixing yellow pollen powder and various vegetable seasonings, and can be purchased and used commercially (product name: Bukseorak Wellbeing Kushida).
또한, 본 발명에서 사용하는 혼다시는 참치 껍질을 말려 제조한 조미료로, 감칠맛과 풍부한 향이 조화를 이루어 내는 조미료이다. In addition, the Honda City used in the present invention is a seasoning prepared by drying tuna skin, and is a seasoning that achieves harmony between rich taste and rich aroma.
한편, 상기에서 언급한 재료들 외에 본 발명에서 사용되는 다른 재료들은 본 기술이 속하는 기술분야에서 통상 제품이나 현재 판매중인 제품을 사용할 수 있다. Meanwhile, in addition to the materials mentioned above, other materials used in the present invention may be used as conventional products or products currently on sale in the technical field to which the present technology belongs.
한편, 본 발명에서 물에 촉촉히 적셔진 황태를 사용하는 것을 특징으로 하는데, 건조된 황태를 물에 담근 후, 건져 올려 물기를 제거한 것을 사용한다. 물기의 제거는 짜는 과정을 통해 수행할 수 있다. 짤 때는 바람직하게 탈수기를 사용할 수 있다. 황태에 물을 적절하게 배게 한 상태에서 황태양념장을 바르면 황태양념장이 황태에 고르게 퍼지게 되고, 또한 황태 내부 깊숙이 스며들게 하여 깊은 양념의 맛을 부여할 수 있음을 본 발명을 통해 확인하였다. On the other hand, in the present invention, it is characterized in that a yellow pollen moistened with water is used. After the dried yellow pollen is immersed in water, it is taken out to remove moisture. Removal of moisture can be accomplished through a weaving process. When weaving, a dehydrator may be preferably used. It was confirmed through the present invention that if Hwang Taeyangjeokjang is applied in a state where water is properly incubated on the yellow pollack, the Hwangtaeyangjeopjang spreads evenly on the yellow pollack, and also allows it to soak deep inside the yellow pollack to give a deep seasoning taste.
한편, 본 발명의 황태양념구이는, 황태에 양념이 이미 발라져 있는 형태로서, 본 발명의 제품을 구매한 후, 통상적인 방법, 열을 가해 구워 제조할 수 있으나, 바람직하게는 팬에 놓고 구이를 하는 과정을 통해 제조하는 것이 좋다. 본 발명에서는 물에 충분히 적셔진 황태를 사용하기 때문에, 후라이팬에 굽는 것이 바람직하며, 후라이팬에 구울 시 황태에 함유되어 있는 물이 배어 나오면서 자글자글 끌여지면서 구워지게 된다. 이를 통해 양념이 타는 것을 방지할 수 있는 효과가 발휘되며, 황태에 발라진 황태양념(황태장) 고유의 맛을 충분히 발휘시킬 수 있다. 또한, 굽는 과정에서 발생하는 양념이 황태 내부로 더욱 깊숙이 스며들게 하는 효과도 발휘되는 것이다. On the other hand, the Hwang Taeyangnim-yaki of the present invention is a form in which the seasoning has already been applied to the yellow pollack, and after purchasing the product of the present invention, it can be prepared by baking by applying heat in a conventional method, but it is preferably placed in a pan and roasted. It is good to manufacture through the process of doing. In the present invention, since yellow pollack is sufficiently wetted in water, it is preferable to bake it in a frying pan, and when it is baked in a frying pan, the water contained in the yellow pollack is oozing out and it is pulled out and baked. Through this, the effect of preventing the seasoning from burning is exerted, and the unique taste of Hwang Taeyang-myeon (Hwangtaejang) applied to yellow pollack can be fully exhibited. In addition, the effect of making the seasoning generated during the baking process soak deeper into the inside of the yellow pollack is also exerted.
본 발명의 황태양념구이 제조방법에 있어서, 상기 황태와 황태양념장은, 바람직하게 황태 50~70 중량%, 황태양념장 30~50 중량%의 배합비로 버무려지는 것이 좋다. 더욱 바람직하게는 황태 60 중량%에 본 발명의 황태양념장이 40 중량% 배합된 것이 좋다. 황태양념장이 너무 많으면 황태 고유의 맛을 느끼지 못하고, 또한 황태양념장이 너무 적으면 황태에 양념의 깊은 맛을 부여하기 힘들기 때문이다. In the method for producing Hwangtaeyangnimjang of the present invention, the Hwangtae and Hwangtaeyangjang is preferably mixed in a blending ratio of 50 to 70% by weight of Hwangtae and 30 to 50% by weight of Hwang Taeyangjang. More preferably, it is good that 40% by weight of Hwang Taeyangjangjang is blended with 60% by weight of yellow pollack. If there are too many Hwang Taeyangjangjang, it is difficult to feel the unique taste of Hwangtae.
이하, 본 발명의 내용에 대해 하기 실시예 및 실험예를 통해 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예 및 실험예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다. Hereinafter, the content of the present invention will be described in more detail through the following examples and experimental examples. However, the scope of the present invention is not limited to the following examples and experimental examples, and includes modifications of equivalent technical ideas.
[[ 실시예Example 1: 본 발명의 1: of the present invention 황태양념구이Grilled Hwang Taeyang memorial 제조] Produce]
본 발명의 황태양념구이는 하기 표 1 및 표 2의 배합에 의해 하기에 기재된 방법에 의해 제조하였다. Hwang Taeyangneopgui of the present invention was prepared by the method described below by the combination of Tables 1 and 2.
1. 입고: 황태포의 머리, 꼬리를 다듬어 구이용포를 만들었다. 1. Wearing: Hwang Taepo's head and tail were trimmed to make a guiyongpo.
2. 불림: 황태에 물을 10분 정도 담근 후, 꺼내서 물기가 빠지도록 황태를 짜주었다. 물기를 짤때는 탈수기를 이용하였다. 2. Soaking: After soaking in water for 10 minutes, take it out and squeeze it so that the water drains. When squeezing water, a dehydrator was used.
3. 가루양념 혼합: 설탕, 고춧가루, 생강가루, 미원, 백후추, 다시다, 구시다, 혼다시를 사이다에 혼합하여 혼합양념을 제조하였다. 3. Mixing of powder seasoning: Sugar, red pepper powder, ginger powder, Miwon, white pepper, Dashida, Kushida, and Hondasi were mixed with cider to prepare a mixed seasoning.
4. 양념배합:4. Seasoning combination:
(1) 액체제품인 고추장, 물엿, 사이다, 아카시아벌꿀, 간장, 정종, 들기름, 고춧기름과 상기 혼합양념을 넣고 배합하였다. (1) Liquid products such as red pepper paste, starch syrup, cider, acacia honey, soy sauce, seed, perilla oil, red pepper oil and the above mixed seasoning were added and blended.
(2) 사과, 배, 무, 양파, 마늘을 갈아서 양념을 배합하였다. (2) Apple, pear, radish, onion, and garlic were ground and seasoned.
(3) 배합한 양념은 24시간 저온 숙성하였다. (3) The blended seasoning was aged at low temperature for 24 hours.
5. 양념: 수분이 함유된 황태에 숙성된 양념을 배합비율에 맞춰 버무렸다. 5. Seasoning: Seasoned yellow pollack with moisture was mixed according to the mixing ratio.
6. 24시간 숙성한 후, 포장하고 냉동하였다. 6. After aging for 24 hours, it was packaged and frozen.
(제조예 1~4 사용)Seasoning
(Use of Preparation Examples 1 to 4)
실시예 1-1~1-4는 제조예 1~4에서 사용한 양념(황태장)을 황태 60 중량%, 양념(황태장) 40 중량%의 비율로 각각 혼합한 것이고, 실시예 2-1~2-4는 제조예 1~4에서 사용한 양념(황태장)을 황태 50 중량%, 양념(황태장) 50 중량%의 비율로 각각 혼합한 것이며, 실시예 3-1~3-4는 제조예 1~4에서 사용한 양념(황태장)을 황태 70 중량%, 양념(황태장) 30 중량%의 비율로 각각 혼합한 것이다.In Examples 1-1 to 1-4, the seasoning (Hwangtaejang) used in Preparation Examples 1 to 4 was mixed in a ratio of 60% by weight of yellow pollack and 40% by weight of seasoning (Hwangtaejang), and Examples 2-1 to 2-4 is a mixture of the seasoning (Hwangtaejang) used in Preparation Examples 1 to 4 in a ratio of 50% by weight of yellow pollack and 50% by weight of seasoning (Hwangtaejang), and Examples 3-1 to 3-4 are Preparation Examples It is a mixture of the seasoning (Hwangtaejang) used in 1 to 4 in a ratio of 70% by weight of Hwangtae and 30% by weight of the seasoning (Hwangtaejang).
[[ 실험예Experimental example 1 : 본 발명 1: the present invention 황태양념구이의Hwang Taeyang-grilled 관능 검사Sensory test ]]
본 실험예는 성인남녀 20명에게 상기 실시예 1-1~1-4, 실시예 2-1~2-4, 실시예 3-1~3-4에서 제조한 황태양념구이를 후라이팬에 구운 후, 시식하게 하고, 맛, 식감, 색, 전체적 평가에 대해 관능 검사를 실시하였다. 관능 검사의 결과는 맛, 식감, 색, 전체적 평가에 대하여 각각 기준(5-매우 좋다, 4-좋다, 3-보통이다, 2-나쁘다, 1-매우 나쁘다)에 따라 점수를 부여하여 평균값으로 나타내었다.In this experiment, 20 adult males and females were baked in a frying pan with the grilled Hwang Taeyangnim prepared in Examples 1-1 to 1-4, 2-1 to 2-4, and Examples 3-1 to 3-4. After that, it was made to taste, and a sensory test was performed for taste, texture, color, and overall evaluation. The result of the sensory test is expressed as an average value by assigning a score according to the criteria (5-very good, 4-good, 3-normal, 2-bad, 1-very bad) for taste, texture, color, and overall evaluation. Done.
실시예 1-1 내지 1-4는 황태 고유의 맛과 양념의 맛이 절절하게 잘 어울러진 것으로 판단되었다. 다만, 사이다 및 아카시아벌꿀이 실시예 1-1보다 많이 첨가된 실시예 1-2는 식감에서 실시예 1-1보다 좋지 않았다. 또한, 고추장이 실시예 1-1보다 적게 첨가된 실시예 1-3은 매운맛이 다소 약하였으며, 고추장이 실시예 1-1보다 많게 첨가된 실시예 1-4는 매운맛이 다소 강하게 나타났다. In Examples 1-1 to 1-4, it was judged that the unique taste of Hwangtae and the taste of seasoning matched perfectly. However, Example 1-2, in which cider and acacia honey were added more than Example 1-1, was not better than Example 1-1 in texture. In addition, Example 1-3, in which less pepper paste was added than in Example 1-1, had a slightly weaker spicy taste, and Example 1-4, in which more red pepper paste was added than in Example 1-1, was slightly stronger.
황태의 양이 실시예 1-1 내지 1-4보다 적게 첨가된 실시예 2-1 내지 2-4는 전반적으로 양념의 맛이 강하게 느껴지고, 황태의 고유맛은 그리 많이 느껴지지 않았다. In Examples 2-1 to 2-4, in which the amount of yellow pollen was added less than that of Examples 1-1 to 1-4, the overall taste of the seasoning was strongly felt, and the intrinsic taste of yellow pollack was not felt very much.
황태의 양이 실시예 1-1 내지 1-4보다 많이 첨가된 실시예 3-1 내지 3-4는 전반적으로 황태의 맛이 강하게 느껴지고, 양념의 맛은 그리 많이 느껴지지 않았다. 다소 퍽퍽한 맛도 느껴졌다. In Examples 3-1 to 3-4, in which the amount of yellow pollack was added more than Examples 1-1 to 1-4, the overall taste of yellow pollack was strongly felt, and the taste of seasoning was not felt much. It tasted a bit dry.
이상 상기에서 살펴본 바와 같이, 황태와 황태양념장은 황태 40 중량%에 황태양념장 60 중량%인 것이 가장 좋은 관능 특성을 보이는 것으로 나타났고, 고추장 함량, 사이다 및 아카시아벌꿀 함량에 있어 차이가 있는 제조예 1~4의 양념장 중에서는 제조예 1의 양념장이 가장 우수한 관능 특성을 보이는 것으로 나타났다. As described above, Hwangtae and Hwang Taeyangjangjang were found to have the best sensory properties in 40% by weight of Hwangtae and 60% by weight of Hwangtaeyangjang, and Preparation Example 1 having differences in the contents of red pepper paste, cider and acacia honey. Among the marinade of ~4, it was found that the marinade of Preparation Example 1 showed the best sensory properties.
Claims (2)
상기 황태와 황태양념장은,
황태 60 중량%, 황태양념장 40 중량%의 배합비로 버무린 후 24시간 숙성하고,
상기 황태양념장은,
설탕, 고춧가루, 생강가루, 미원, 백후추, 다시다, 구시다 및 혼다시를 사이다에 첨가하여 혼합양념을 제조한 후, 상기 혼합양념에 고추장, 물엿, 사이다, 아카시아벌꿀, 간장, 정종, 들기름, 고춧기름을 첨가한 후, 사과, 배, 무, 양파 및 마늘을 갈아서 더욱 첨가하여 배합한 후 24시간 숙성하여 제조되되,
고추장 36.01 중량%, 물엿 23.15 중량%, 사이다 7.72 중량%, 아카시아벌꿀 7.72 중량%, 간장 4.63 중량%, 무 4.40 중량%, 설탕 3.86 중량%, 양파 3.51 중량%, 정종 2.32 중량%, 마늘 1.93 중량%, 배 1.90 중량%, 고춧가루 1.27 중량%, 사과 0.76 중량%, 생강가루 0.26 중량%, 미원 0.09 중량%, 들기름 0.08 중량%, 고춧기름 0.08 중량%, 백후추 0.08 중량%, 다시다 0.08 중량%, 구시다 0.08 중량% 및 혼다시 0.07 중량%로 조성되고,
상기 황태는, 건조된 황태를 물에 담근 후, 건져 올려 물기를 제거한 것임을 특징으로 하는 황태양념구이의 제조방법.In manufacturing Hwang Taeyang-meok-yaki, which is made by mixing yellow pollack with Hwang Tae-yang sauce,
Hwangtae and Hwang Taeyangjang above,
After mixing with a blending ratio of 60% by weight of yellow pollack and 40% by weight of Hwang Taeyangjang, it is aged for 24 hours,
Hwang Taeyangjang,
Sugar, red pepper powder, ginger powder, miwon, white pepper, dashida, kushida, and hondashi are added to the cider to prepare a mixed seasoning, and then to the mixed seasoning, red pepper paste, starch syrup, cider, acacia honey, soy sauce, seed, perilla oil, After adding red pepper oil, grind apples, pears, radishes, onions, and garlic, mix them, and mature for 24 hours.
Red pepper paste 36.01% by weight, starch syrup 23.15% by weight, cider 7.72% by weight, acacia honey 7.72% by weight, soy sauce 4.63% by weight, radish 4.40% by weight, sugar 3.86% by weight, onion 3.51% by weight, seed seeds 2.32% by weight, garlic 1.93% by weight , Pear 1.90% by weight, red pepper powder 1.27% by weight, apple 0.76% by weight, ginger powder 0.26% by weight, Miwon 0.09% by weight, perilla oil 0.08% by weight, red pepper oil 0.08% by weight, white pepper 0.08% by weight, Dashida 0.08% by weight, Gu It is composed of 0.08% by weight of cedar and 0.07% by weight of Honda,
The yellow pollen is a method of manufacturing Hwang Taeyang-meok-i, characterized in that the dried yellow pollen is dipped in water, and then pulled up to remove moisture.
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