KR102291845B1 - A method of manufacturing cod roe washed with deep ocean water - Google Patents
A method of manufacturing cod roe washed with deep ocean water Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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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
- 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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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Abstract
Description
본 발명은 해양심층수로 세척된 명란젓의 제조방법에 관한 것으로, 보다 상세하게는 위생적이고 안전한 명란젓을 제공할 수 있는, 해양심층수로 세척된 명란젓의 제조방법에 관한 것이다. The present invention relates to a method for producing mentaiko washed with deep sea water, and more particularly, to a method for preparing mentaiko washed with deep sea water, which can provide sanitary and safe mentaiko.
HACCP은 위해요소분석(Hazard Analysis;HA)과 중요관리점(Critical Control Point;CCP)의 영문 약자로, 식품안전관리 인증기준이라 한다. HACCP을 구성하는 두 가지 요소인 위해요소분석은 위해를 미리 예측하여 그 위해요소를 사전에 파악하는 것을 의미하여, 중요관리점은 반드시 필수적으로 관리하여야 할 항목을 의미하여, HACCP은 위해 방지를 위한 사전 예방적 식품안전관리체계라 할 수 있다. HACCP is an English abbreviation for Hazard Analysis (HA) and Critical Control Point (CCP), and is called the food safety management certification standard. Hazard analysis, which is two components of HACCP, predicts harm in advance and identifies the hazard in advance, and important control points mean essential management items. It can be called a preventive food safety management system.
한편, HACCP 제도는 식품을 만드는 과정에서 생물학적, 화학적, 물리적 위해요소가 발생할 수 있는 상황을 과학적으로 분석하고 사전에 위해요소가 발생할 여지를 차단하여 소비자에게 안전하고 깨끗한 제품을 제공하기 위한 시스템이라고 할 수 있다. On the other hand, the HACCP system is a system to provide safe and clean products to consumers by scientifically analyzing the situations in which biological, chemical, and physical hazards may occur in the process of making food and blocking the possibility of occurrence of hazards in advance. can
HACCP는 식품의 원재료부터 제조, 가공, 보존, 유통, 조리단계를 거쳐 최종소비자가 섭취하기 전까지의 각 단계에서 발생할 우려가 있는 위해요소를 규명하고, 이를 중점적으로 관리하기 위한 중요관리점을 결정하여 관리함으로써 식품의 안정성을 확보하며, HACCP는 전 세계적으로 가장 효과적이고 효율적인 식품 안전 관리 체계로 인정받고 있어, 미국, 일본, 유럽국가, 국제기구(Codex, WHO, FAO) 등에서 모든 식품에 HACCP을 적용할 것으로 적극 권장하고 있다. HACCP identifies risk factors that may occur at each stage from raw materials of food through manufacturing, processing, preservation, distribution, and cooking stages before consumption by the final consumer, and determines important control points to focus on managing them. Food safety is ensured through management, and HACCP is recognized as the most effective and efficient food safety management system worldwide. I strongly recommend that you do.
도 1은 HACCP 체계 구축 절차를 도시한 것으로, 도 1을 참조하면, HACCP은 7원칙, 12 절차에 의해 적용되며, 12 절차는 준비단계 5절차와 본 단계 HACCP 7원칙으로 구성되어 있다. 1 shows the HACCP system construction procedure. Referring to FIG. 1 , HACCP is applied by 7 principles and 12 procedures, and 12 procedures are composed of 5 preparation steps and 7 HACCP principles at this stage.
이 중 위해요소분석은 원·부재료별 또는 공정/단계별로 발생 가능한 모든 위해요소를 파악하여 목록을 작성하고, 각 위해요소의 유입경로와 이들을 제어할 수 있는 수단(예방수단)을 파악하여 기술하며, 이러한 유입경로와 제어수단을 고려하여 위해요소의 발생 가능성과 발생시 그 결과의 심각성을 감안하여 위해(Risk)를 가하는 것이다. Among these, hazard analysis identifies all possible hazard factors by raw/sub material or each process/step and prepares a list, identifies and describes the inflow path of each hazard factor and the means (preventive measures) that can control them. , it is to apply a risk in consideration of the possibility of occurrence of a hazard factor and the severity of the result when it occurs in consideration of these inflow paths and control means.
중요관리점 결정은 파악된 위해요소를 예방, 제거 또는 허용 가능한 수준까지 감수시킬 수 있는 최종 단계 또는 공정을 말하는 것이며, 중요관리점 한계 기준 설정은 각 중요관리점에서 취해야할 예방조치의 한계 기준을 설정하는 것으로, 한계기준은 중요관리점에서 관리할 생물학적, 화학적 또는 물리적 위해요소를 예방, 제거 또는 허용 가능한 안전한 수준까지 감소시킬 수 있는 최대치 또는 최소치를 말하며, 안정성을 보장할 수 있는 과학적 근거에 기초하여 설정되어야 한다. 또한, 한계기준은 현장에서 쉽게 확인 가능하도록 가능한 육안관찰이나 간단한 측정으로 확인할 수 있는 수치 또는 특정지표로 나타내어야 한다. Critical control point determination refers to the final step or process that can prevent, eliminate, or reduce the identified hazards to an acceptable level. Limit criteria refers to the maximum or minimum value that can prevent, eliminate, or reduce biological, chemical, or physical hazards to be managed at critical control points to an acceptable and safe level, and is based on scientific evidence that can ensure stability. should be set by In addition, the limit criterion should be expressed as a numerical value or specific indicator that can be confirmed by visual observation or simple measurement as much as possible so that it can be easily confirmed in the field.
한편, 젓갈은 어패류의 근육, 내장 또는 생식소 등에 식염을 첨가하여 숙성시킨 발효식품으로, 어패류의 저장 식품이므로 위생관리가 무엇보다 철저하게 요구되었다. 하지만, 국내에서 생산 및 판매되고 있는 젓갈들은 부패 방지를 위해 특별한 기준없이 비위생적인 환경에서 염도만을 높여 제조되는게 현실이며, 본 발명자은 이를 개선하기 위하여 본 발명을 완성하였다.On the other hand, salted fish is a fermented food that has been aged by adding salt to the muscles, intestines, or gonads of fish and shellfish. However, the reality is that salted fish that are produced and sold in Korea are manufactured by increasing salinity in an unsanitary environment without special standards to prevent spoilage, and the present inventors have completed the present invention to improve this.
따라서, 본 발명은 상기한 실정을 고려하여 종래 기술들에게 야기되는 여러 가지 결점 및 문제점들을 해결하고자 하는 것으로서, 간단하지만 효과적인 방법으로 위생적이고 안전한 명란젓을 제조할 수 있는 방법을 제공하는 것으로 목적으로 한다. Accordingly, the present invention aims to solve various drawbacks and problems caused by the prior art in consideration of the above circumstances, and to provide a method for producing hygienic and safe mentaiko in a simple but effective way. .
또한, 본 발명이 해결하고자 하는 과제들은 이상에서 언급된 과제로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다. In addition, the problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.
본 발명의 일 실시예에 따르면, 명태알을 해양심층수 원수로 세척하는 단계,세척된 명태알, 양념 및 정제염을 혼합하는 단계, 상기 양념된 명태알을 1차 숙성하는 단계 및 1차 숙성된 명태알을 선별하여 수절, 발효 및 2차 숙성하는 단계;를 포함하는 해양심층수로 세척된 명란젓의 제조방법이 제공된다. According to an embodiment of the present invention, washing pollock roe with raw water, mixing washed pollack roe, seasoning and refined salt, primary aging the seasoned pollack roe, and primary aged pollock There is provided a method for producing pollack roe washed with deep sea water, comprising the steps of selecting eggs, harvesting, fermentation, and secondary aging.
본 발명의 일 실시예에 따르면, 상기 세척하는 단계는, 명태알 7 내지 9kg에, 해양심층수 원수를 분당 9 내지 12L의 속도로 유입시키면서, 60 내지 80초 동안 세척하는 것일 수 있다. According to an embodiment of the present invention, the washing step may be washing for 60 to 80 seconds while introducing deep sea water raw water into 7 to 9 kg of pollock roe at a rate of 9 to 12 L per minute.
본 발명의 일 실시예에 따르면, 상기 양념은 DL-사과산나트륨, L-글루탐산나트륨, 미향, D-소비톨, 설탕, 젖산칼슘, L-아스코브산나트륨 및 글리신을 포함하는 것일 수 있다. According to an embodiment of the present invention, the seasoning may include DL-sodium malate, L-sodium glutamate, flavor, D-sorbitol, sugar, calcium lactate, sodium L-ascorbate and glycine.
본 발명의 일 실시예에 따르면, 상기 1차 숙성은 5℃ 이하의 온도에서 12 시간 내지 48시간 동안 수행되는 것일 수 있다. According to an embodiment of the present invention, the primary aging may be performed at a temperature of 5° C. or less for 12 hours to 48 hours.
본 발명의 일 실시예에 따르면, 상기 2차 숙성은, 5℃ 이하의 온도에서 10 시간 내지 100시간 동안 수행되는 것일 수 있다. According to an embodiment of the present invention, the secondary aging may be performed at a temperature of 5° C. or less for 10 to 100 hours.
본 발명은 해양심층수 원수를 최적의 조건으로 사용함으로써, 간단하지만 효과적인 방법으로 위생적이고 안전한 명란젓을 제조할 수 있는 방법을 제공할 수 있는 이점이 있다. The present invention has the advantage of providing a method for producing sanitary and safe mentaiko in a simple but effective way by using raw water from deep sea water under optimal conditions.
본 발명의 효과들은 이상에서 언급된 효과로 제한되지 않으며, 언급되지 않은 또 다른 효과들은 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다.Effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.
도 1은 HACCP 체계 구축 절차를 도시한 것이다.
도 2는 본 발명의 일 실시예에 따른 해양심층수로 세척된 명란젓의 제조방법의 순서도이다.
도 3은 본 발명의 일 실시예에 따른 해양심층수로 세척된 명란젓의 제조방법을 블록도이다. 1 shows a procedure for establishing a HACCP system.
2 is a flowchart of a method for manufacturing mentaiko washed with deep sea water according to an embodiment of the present invention.
3 is a block diagram illustrating a method of manufacturing mentaiko washed with deep sea water according to an embodiment of the present invention.
이하, 본 발명에 대하여 상세히 설명하기로 한다. 이에 앞서, 본 명세서 및 특허청구범위에 사용된 용어 또는 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. 따라서, 본 명세서에 기재된 실시예에 기재된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.Hereinafter, the present invention will be described in detail. Prior to this, the terms or words used in the present specification and claims are not to be construed as being limited to their ordinary or dictionary meanings, and the inventor must properly understand the concept of the term in order to best describe his invention. It should be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined in Accordingly, the configuration described in the embodiment described in this specification is only the most preferred embodiment of the present invention and does not represent all of the technical idea of the present invention, so various equivalents and It should be understood that there may be variations.
도 2는 본 발명의 일 실시예에 따른 해양심층수로 세척된 명란젓의 제조방법의 순서도로, 도 2를 참조하면 본 발명의 일 실시예에 따른 해양심층수로 세척된 명란젓의 제조방법은 세척하는 단계(S10), 혼합하는 단계(S20), 1차 숙성하는 단계(S30), 2차 숙성하는 단계(S40)를 포함한다. 2 is a flowchart of a method for manufacturing mentaiko washed with deep sea water according to an embodiment of the present invention. Referring to FIG. (S10), a step of mixing (S20), a step of primary aging (S30), and a step of secondary aging (S40).
상기 세척하는 단계(S10)는 명태알을 해양심층수 원수로 세척하는 단계이다. 이때 본 발명에 적용할 수 있는 명태알은 생물 그대로 사용거나, 생물을 -30℃ 내지 -10℃에서 냉동시켜 보관한 후 해동한 것을 사용할 수 있다.The washing step (S10) is a step of washing pollock roe with raw water of deep sea water. At this time, the pollack roe applicable to the present invention may be used as it is, or frozen and stored at -30°C to -10°C and then thawed may be used.
또한 본 발명에 사용할 수 있는 해양심층수 원수는 수심 200m 이하의 깊은 바다에서 채취한 물을 정제하지 않고 그대로 사용할 수 있으며, 이때, 원수는 염분을 포함하고 있으며, 깨끗하고 미네랄 함량도 풍부하다.In addition, the raw water of deep sea water that can be used in the present invention can be used as it is without refining the water collected from the deep sea of 200 m or less.
한편, 본 발명자들은 해양심층수를 정제하지 않고 원수 그대로 명태알 세척에 사용하는 경우, 손쉽게 HACCP 중요관리점 한계 기준을 통과하는 것을 확인했으며, 보다 구체적으로 명태알 7 내지 9kg에, 해양심층수 원수를 분당 9 내지 12L의 속도로 유입시키면서, 60 내지 80초 동안 세척하는 경우, CCP-2BP를 쉽게 통과하는 것을 확인하였다. On the other hand, the present inventors have confirmed that when raw water is used for washing pollock roe as it is without purifying deep sea water, it easily passes the HACCP important control point limit standard, and more specifically, deep sea water raw water is added to 7 to 9 kg of pollock roe per minute. When washing for 60 to 80 seconds while flowing at a rate of 9 to 12L, it was confirmed that CCP-2BP easily passed.
상기 혼합하는 단계(S20)는, 세척된 명태알, 양념 및 정제염을 혼합하는 단계이다. 이때 상기 양념은 당해 기술분야에서 명란젓의 풍미를 향상시키기 위하여 사용하는 것을 제한없이 사용할 수 있으면, 바람직하게는 DL-사과산나트륨, L-글루탐산나트륨, 미향, D-소비톨, 설탕, 젖산칼슘, L-아스코브산나트륨 및 글리신을 포함하는 것일 수 있으며, 추가적으로 고추가루, 파프리카 추출액, 산초추출물, 물엿, 주정, 젖산칼슘, 양조간장, 트레할로스, 백설탕, 마늘, 비타민 등을 기호에 따라 더 포함할 수 있다.The mixing step (S20) is a step of mixing washed pollack roe, seasoning and refined salt. In this case, the seasoning used in the art to improve the flavor of mentaiko may be used without limitation, and preferably, DL-sodium malate, L-sodium glutamate, flavor, D-sorbitol, sugar, calcium lactate, L -It may contain sodium ascorbate and glycine, and additionally red pepper powder, paprika extract, wild pepper extract, starch syrup, alcohol, calcium lactate, brewed soy sauce, trehalose, white sugar, garlic, vitamins, etc. may be further included according to your preference. have.
한편, 양념과 함께 식염을 사용할 수 있으며, 더욱 바람직하게는 정제염을 사용할 수 있다. 정제염은 이온수지막으로 불순물과 중금속을 제저하고 얻어낸 순도 높은 소금으로 본 발명은 정제염을 사용함으로써, 금속 검출 한계 기준인 CCP-4P를 쉽게 통과할 수 있다.Meanwhile, salt may be used together with the seasoning, and more preferably, refined salt may be used. Purified salt is a high-purity salt obtained by removing impurities and heavy metals with an ion resin membrane. By using purified salt, the present invention can easily pass CCP-4P, a metal detection limit standard.
다음으로 1차 숙성하는 단계(S30)는, 상기 양념된 명태알을 일정 온도에서 일정 시간동안 1차 숙성하는 것을 의미하며, 보다 구체적으로 5℃ 이하의 온도에서 12 시간 내지 48시간 동안 숙성시키는 것일 수 있다. Next, the first aging step (S30) means that the seasoned pollack roe is first aged at a predetermined temperature for a predetermined time, and more specifically, aged for 12 to 48 hours at a temperature of 5° C. or less. can
이렇게 1차 숙성된 명태알은 혼합과정에서 형태가 유지되지 못하고 부서진 것, 양념이나 정제염이 뭉쳐진 것 등은 골라내는 선별 단계를 추가로 포함할 수 있다. In this way, the primary aged pollack roe may additionally include a screening step of picking out those that are not maintained in shape during the mixing process and that are broken, seasoned or refined salts are agglomerated.
다음으로 2차 숙성 단계는, 1차 숙성된 명태알을 선별하여 수절, 발효 및 2차 숙성하는 단계로, 보다 구체적으론 5℃ 이하의 온도에서 10 시간 내지 100시간 동안 수행될 수 있다. Next, the second ripening step is a step of selecting the first aged pollack roe, harvesting, fermenting, and second aging, and more specifically, it may be performed at a temperature of 5° C. or less for 10 to 100 hours.
이렇게 제조된 명란젓을 이후 내포장하는 단계, 금속 검출하는 단계, 외포장하는 단계, 보관하는 단계를 추가로 더 포함할 수 있다.The method may further include the steps of inner packaging, metal detection, outer packaging, and storage of the prepared cod roe afterward.
이하, 실시예를 통해 본 발명을 더욱 상술하나 하기 실시예에 의해 본 발명이 제한되지 아니함은 자명하다.Hereinafter, the present invention will be described in more detail by way of Examples, but it is clear that the present invention is not limited by the Examples.
실시예 : 명란젓의 제조Example: Preparation of mentaiko
1. 명태알의 세척1. Washing pollack roe
해동된 명태알 8kg을 해양심층수 원수로 세척하였으며, 이때 해양심층수 원수는 강원도 소재 기업(주식회사 천년동안)에서 구입하여 사용하였다. 세척 바구니에 명태알 8kg을 담고 분당 10L의 속도로 해양심층수 원수를 60초 동안 명태알에 흘려보내면서 손으로 전후 좌우 30회~40회 휘저으면서 세척하였다. 이런 방식을 3회 반복하여 세척된 명태알은 준비하였다. 8 kg of thawed pollack roe was washed with raw water, and raw water from deep sea water was purchased from a company in Gangwon-do (Thousand Years Co., Ltd.) and used. 8 kg of pollack roe was placed in a washing basket, and raw water was flowed into the pollack roe for 60 seconds at a rate of 10L per minute, and washed by hand stirring 30 to 40 times front and back. Washed pollack roe was prepared by repeating this method 3 times.
2. 양념의 제조2. Preparation of seasoning
명태알 100 중량부에 대하여, DL-사과산나트륨 0.5 중량부, L-글루탐산나트륨 0.3중량부, 미향 0.5 중량부, D-소비톨 0.3 중량부, 설탕 2.2 중량부, 젖산칼슘 0.4 중량부, L-아스코브산나트륨 0.3 중량부, 글리신 0.2 중량부를 혼합하여 혼합 양념을 준비하였다. Based on 100 parts by weight of pollock roe, DL-sodium malate 0.5 parts by weight, L-sodium L-glutamate 0.3 parts by weight, flavor 0.5 parts by weight, D-sorbitol 0.3 parts by weight, sugar 2.2 parts by weight, calcium lactate 0.4 parts by weight, L- A mixed seasoning was prepared by mixing 0.3 parts by weight of sodium ascorbate and 0.2 parts by weight of glycine.
3. 1차 숙성3. Primary ripening
명태알 100 중량부, 혼합 양념 4.7 중량부, 정제염 10 중량부를 고르게 잘 버무린 후, 5℃로 유지되는 저장고에서 하루(24시간) 동안 1차 숙성시켰다. 100 parts by weight of pollack roe, 4.7 parts by weight of mixed seasoning, and 10 parts by weight of refined salt were evenly mixed well, and then first aged in a storage room maintained at 5° C. for one day (24 hours).
4. 선별 및 2차 숙성4. Selection and secondary aging
1차 숙성된 명태알 중에서 형태가 고르지 못한 것을 골라 낸 후, 5℃로 유지되는 저장고에서 이틀(48시간) 동안 2차 숙성시켜 명란젓을 제조하였다. Cod roe was prepared by selecting irregularly shaped pollack roe from the first aged pollack roe, and then secondary aging for two days (48 hours) in a storage room maintained at 5°C.
비교예 1Comparative Example 1
세척 바구니에 명태알 8kg을 담고 수돗물을 명태알에 흘려보내면서 세척된 명태알 100 중량부, DL-사과산나트륨 0.5 중량부, L-글루탐산나트륨 0.3중량부, 미향 0.5 중량부, D-소비톨 0.3 중량부, 설탕 2.2 중량부, 젖산칼슘 0.4 중량부, L-아스코브산나트륨 0.3 중량부, 글리신 0.2 중량부, 정제염 10 중량부를 혼합하여 이틀(48시간) 동안 숙성시켜 명란젓을 제조하였다. Put 8 kg of pollock roe in a washing basket, and wash 100 parts by weight of pollock roe while flowing tap water through the roe, DL-sodium malate 0.5 parts by weight, L-sodium glutamate 0.3 parts by weight, flavor 0.5 parts by weight, D-sorbitol 0.3 Cod roe was prepared by mixing parts by weight, 2.2 parts by weight of sugar, 0.4 parts by weight of calcium lactate, 0.3 parts by weight of sodium L-ascorbate, 0.2 parts by weight of glycine, and 10 parts by weight of refined salt and aging for two days (48 hours).
비교예 2Comparative Example 2
세척 바구니에 명태알 8kg을 담고 생수를 명태알에 흘려보내면서 세척된 명태알 100 중량부, DL-사과산나트륨 0.5 중량부, L-글루탐산나트륨 0.3중량부, 미향 0.5 중량부, D-소비톨 0.3 중량부, 설탕 2.2 중량부, 젖산칼슘 0.4 중량부, L-아스코브산나트륨 0.3 중량부, 글리신 0.2 중량부, 정제염 10 중량부를 혼합하여 이틀(48시간) 동안 숙성시켜 명란젓을 제조하였다. Put 8 kg of pollock roe in a washing basket, and wash 100 parts by weight of pollock roe while flowing bottled water through it, DL-sodium malate 0.5 parts by weight, L-sodium glutamate 0.3 parts by weight, taste 0.5 parts by weight, D-sorbitol 0.3 Cod roe was prepared by mixing parts by weight, 2.2 parts by weight of sugar, 0.4 parts by weight of calcium lactate, 0.3 parts by weight of sodium L-ascorbate, 0.2 parts by weight of glycine, and 10 parts by weight of refined salt and aging for two days (48 hours).
평가예 1- 생물학적 위해요소 평가Evaluation Example 1- Biological hazard evaluation
실시예 1, 비교예 1, 및 비교예 2에서 제조된 명란젓의 생물학적 위해요소 평가를 위하여 Salmonella sop., Shigella spp., Campylobactor jejuni, Listeria monocytogenes, E. coli 0157:H7, Clostridium botulinum, Staphylococcus aurous, Bacillus core us, Vibrio parahaemolyticus, Yorsinia enterocoliticua, 진균류(곰팡이, 효모), 바이러스, 기생충의 검출 여부를 측정하였다. 본 발명에 따른 실시예 1의 명란젓에서는 상기 생물학적 위해요소가 전혀 검출되지 않았다. 반면, 비교예 1의 명란젓에서는 일부 진균류가 발견되었으며 비교예 2에서도 일부 바이러스가 검출되어 본 발명에 따라 해양심층수로 세척한 경우 생물학적 위해요소가 깨끗히 제거됨을 확인할 수 있다. For the evaluation of biohazard factors of cod roe prepared in Example 1, Comparative Example 1, and Comparative Example 2, Salmonella sop., Shigella spp., Campylobactor jejuni, Listeria monocytogenes, E. coli 0157:H7, Clostridium botulinum, Staphylococcus aurous, Bacillus core us, Vibrio parahaemolyticus, Yorsinia enterocoliticua, fungi (fungi, yeast), viruses, and parasites were detected. In the mentaiko of Example 1 according to the present invention, the biological hazard was not detected at all. On the other hand, some fungi were found in the cod roe of Comparative Example 1, and some viruses were also detected in Comparative Example 2, so that when washing with deep sea water according to the present invention, it can be confirmed that biological hazards are cleanly removed.
평가예 2 - 물리적 위해 요소 평가Evaluation Example 2 - Physical Hazard Evaluation
실시예 1, 비교예 1, 및 비교예 2에서 제조된 명란젓의 물리적 위해요소 평가를 위하여 이물(금속, 돌, 유리, 녹, 모발, 곤충, 설치류, 분변)의 검출 여부를 확인하였으며, 본 발명의 실시예 1, 비교예 1, 비교예 2 모두에서 이물이 발견되지 않았다. In order to evaluate the physical hazards of mentaiko prepared in Example 1, Comparative Example 1, and Comparative Example 2, it was checked whether foreign matter (metal, stone, glass, rust, hair, insect, rodent, feces) was detected, and the present invention In Example 1, Comparative Example 1, and Comparative Example 2, no foreign matter was found.
평가예 2- 금속 검출 여부 평가Evaluation Example 2- Evaluation of metal detection
본 발명의 실시예 1에 따른 명란젓에서 금속이 검출되는지 여부를 측정한 결과 금속이 모두 기준치 이하로 측정되었으며, 특히 철(Fe)은 3.0mmφ 이상 불검출, Sus는 5.0mmφ 이상 불검출 되었다. As a result of measuring whether or not metal was detected in cod roe according to Example 1 of the present invention, all metals were measured below the reference value, and in particular, iron (Fe) was not detected over 3.0 mmφ and Sus was not detected over 5.0 mmφ.
평가예 3- 관능평가Evaluation Example 3- Sensory Evaluation
상기 실시예 1 및 비교예 1, 2에 따라 제조된 명란젓에 대하여, 대한민국 20대 연령의 성인 15명 및 30-40대 연령의 성인 15명을 대상으로, 명란젓의 맛, 기호도에 대한 패털 테스트를 수행하였다.For the cod roe produced according to Example 1 and Comparative Examples 1 and 2, the taste and preference of cod roe were tested on 15 adults in their 20s and 15 adults in their 30s and 40s in Korea. carried out.
이때, 모든 시험을 블라인드 테스트로 진행하였으며, 그 결과를 하기 표 1 및 표 2에 나타낸 평가 기준에 따라 평가하여 시험 결과를 나타내었다. 피험자가 스코어링을 한 결과를 하기 표 3 및 4에 나타내었다. At this time, all tests were performed as blind tests, and the results were evaluated according to the evaluation criteria shown in Tables 1 and 2 below to show the test results. The results of the subject scoring are shown in Tables 3 and 4 below.
하기 표 3을 참조하면, 본 발명의 실시예에 따라 제조된 명란젓에 대해서는 모든 피험자들이 풍미를 느끼고 감칠맛을 충분히 느낄 수 있다고 평가하였다 Referring to Table 3 below, it was evaluated that all the subjects could feel the flavor and sufficiently enjoy the umami taste of the mentaiko prepared according to the example of the present invention.
또한, 하기 표 4를 참조하면, 본 발명의 실시예에 따라 제조된 명란젓에 대해서는 대부분 피험자들이 실시예의 명란젓을 즐겨먹거나, 항상 챙겨 먹을 것이라고 답변하여 우수한 기호도를 나타내었다. Also, referring to Table 4 below, with respect to the mentaiko prepared according to the example of the present invention, most of the subjects answered that they either enjoyed the salted mentaiko of the example or that they would always eat it, indicating excellent preference.
다만, 비교예 1, 2에 따라 제조된 명란젓을 맛본 피험자들 대부분은 명란젓 고유의 풍미가 다소 떨어지고, 감칠맛이 부족하다고 답변하였다. However, most of the subjects who tasted the cod roe prepared according to Comparative Examples 1 and 2 answered that the intrinsic flavor of cod roe was somewhat inferior and the umami taste was lacking.
이는, 해양심층수 원수에 포함된 염분 및 두 단계에 걸치 숙성 여부에 차이가 있는 것으로, 염분을 포함하지 않으면서 1차 숙성만 진행한 비교예 1, 2의 경우 다소 싱겁고, 깊은 맛이 부족하다여 낮은 점수를 받은 것임을 알 수 있다. This is because there is a difference in the salt contained in the deep sea water raw water and whether it is aged over two stages. It can be seen that the score is low.
스코어subject
score
스코어subject
score
따라서, 본 발명의 실시예 1에 따라 제조된 명랏젓은 대한민국 성인 모두에게 부담없이 맛 볼구 있고, 접할 수 있는 음식임을 확인하였다. Therefore, it was confirmed that the salted pollack fish prepared according to Example 1 of the present invention is a food that can be easily tasted and accessed by all Korean adults.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 기술은 단지 바람직한 실시예일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다. As the specific parts of the present invention have been described in detail above, for those of ordinary skill in the art, it is clear that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. will be. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.
Claims (5)
세척된 명태알, 양념 및 정제염을 혼합하는 단계;
상기 양념된 명태알을 1차 숙성하는 단계;및
1차 숙성된 명태알을 선별하여 수절, 발효 및 2차 숙성하는 단계;를 포함하고,
상기 세척하는 단계는,
명태알 8kg에, 해양심층수 원수를 분당 10L의 속도로 유입시키면서, 60초 동안 세척하는 것이고,
상기 양념은 명태알 100 중량부에 대하여, DL-사과산나트륨 0.5 중량부, L-글루탐산나트륨 0.3중량부, 미향 0.5 중량부, D-소비톨 0.3 중량부, 설탕 2.2 중량부, 젖산칼슘 0.4 중량부, L-아스코브산나트륨 0.3 중량부 및 글리신 0.2 중량부이고, 상기 정제염은 10 중량부인, 해양심층수로 세척된 명란젓의 제조방법.Washing pollock roe with raw water in deep sea water;
mixing washed pollack roe, seasoning and refined salt;
First aging the seasoned pollack roe; And
Including; selecting the first aged pollack roe, harvesting, fermentation and secondary aging;
The washing step is
To 8 kg of pollack roe, it is washed for 60 seconds while introducing raw water in deep sea water at a rate of 10L per minute,
The seasoning is based on 100 parts by weight of pollock roe, DL-sodium malate 0.5 parts by weight, L-sodium glutamate 0.3 parts by weight, flavor 0.5 parts by weight, D-sorbitol 0.3 parts by weight, sugar 2.2 parts by weight, calcium lactate 0.4 parts by weight , 0.3 parts by weight of sodium L-ascorbate and 0.2 parts by weight of glycine, and the purified salt is 10 parts by weight, a method for producing mentaiko washed with deep sea water.
상기 1차 숙성은 5℃ 이하의 온도에서 12 시간 내지 48시간 동안 수행되는 것인, 해양심층수로 세척된 명란젓의 제조방법.
According to claim 1,
The method of claim 1, wherein the primary aging is performed at a temperature of 5° C. or less for 12 to 48 hours.
상기 2차 숙성은, 5℃ 이하의 온도에서 10 시간 내지 100시간 동안 수행되는 것인, 해양심층수로 세척된 명란젓의 제조방법.
According to claim 1,
The method of claim 1, wherein the secondary aging is performed at a temperature of 5° C. or less for 10 to 100 hours.
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