KR102329328B1 - Manufacturing method of Gulbi or Borigulbi containing Ginseng - Google Patents

Abstract

The present invention relates to a method for producing dried yellow corvina or dried yellow corvina aged with barley, containing ginseng. More specifically, the method comprises the following steps: preparing ginseng salt by mixing ginseng powder with solar salt; preparing yellow corvina; salting the prepared yellow corvina with the prepared ginseng salt; washing the salted yellow corvina; and drying the washed yellow corvina. According to the present invention, the obtained dried yellow corvina has no fishy smell peculiar to dried yellow corvina, an excellent texture, excellent functionality because there is no foreign odor, and excellent storability because the rancidity of fat is delayed.

Description

The manufacturing method of Gulbi or Borigulbi containing Ginseng {Manufacturing method of Gulbi or Borigulbi containing Ginseng}

The present invention relates to a method for producing gulbi or barley gulbi containing ginseng, and more particularly, by seasoning the guinea pig with ginseng salt mixed with sea salt and ginseng powder, and using this to prepare gulbi or barley gulbi, The present invention relates to a method for producing gulbi or barley gulbi containing ginseng, which has excellent meat quality, and has excellent sensory and nutritional properties.

Chogi refers to the reference flag, water tank, busae (white bird), and black bird belonging to the family Mineodae. In Korea, in the past, many fish were caught before laying eggs in March or April of the lunar calendar. Many are caught until the end of the month. Jogi is a low-fat, white-fleshed fish that can be eaten for a long period of time by drying it and has excellent taste. In Donguibogam, Jogi is 'it is flat in nature, has a sweet taste, and is non-toxic.' Therefore, it is mainly used for sudden dysentery due to indigestion of food and sudden bloating of the stomach. Early on, it is very rich in minerals and vitamins including iron, and its warm nature improves eyesight and stops diarrhea. It is said that it strengthens the function of the stomach, eliminates anorexia and boosts energy.

Gulbi is dried kiwi dried for about 70~80 days in the sea breeze after salting. Gulbi can be stored for a long time, and because of its excellent taste and nutrition, it is a traditional food favored by many people.

The taste of oysters varies depending on the sea salt used, salting conditions, drying period, and drying conditions.

Recently, to reduce the odor caused by fatty rancidity of gulbi, and to add flavor to the taste of gulbi, wild chrysanthemum, red pepper paste, herbs, pine needles, onion juice, bamboo leaves, scallops, plums, green tea, bokbunja, etc. are added or a processing process using them is used. do.

A representative method for reducing the foreign odor that gives off fishy smell and objection is the masking method, which means that the existing foreign odor is hidden relatively little by adding a substance stronger than the foreign odor. For example, herbs such as rosemary, lavender, peppermint, green tea, sage, chamomile, oregano, basil, bay leaf, spices such as garlic, green onion, onion, red pepper, ginger, pepper, soy sauce, vinegar, pine needles, hibiscus, perilla, This is a method of adding other ingredients such as green tea, citron liquid, water parsley, chives, mugwort, parsley, citron, and cinnamon powder.

However, all of these are substances with strong odors, and although they reduce the foreign odor of food, the substance itself has a strong odor. It has the problem of causing rejection.

In addition, Korean Patent No. 10-0693467, Korean Patent Publication No. 10-2002-0054308, and Korean Patent No. 10-0508745 use ginseng extract or ginseng extract to prepare gulbi, so that the flavor of ginseng and oyster Although the fishy smell was removed while harmonizing the flavor, it is a method of immersing the salted kiwi in ginseng extract or extract. there was

KR 10-2208406 B1 KR 10-0465091 B1 KR 10-1771435 B1 KR 10-0693467 B1 KR 10-2002-0054308 A KR 10-0508745 B1

It is an object of the present invention to mix ginseng powder with sea salt and use it to season kimchi. An object of the present invention is to provide a method for producing oysters.

Another object of the present invention is to provide a method for producing gulbi or barley gulbi containing ginseng which has excellent storage properties by preventing rancidity and bacterial growth of fat through the antibacterial and antioxidant effects of ginseng salt.

The method for producing gulbi containing ginseng of the present invention for achieving the above object includes the steps of preparing ginseng salt by mixing ginseng powder with sea salt, preparing the ginseng, and mixing the prepared ginseng with the prepared ginseng. A step of seasoning with salt, washing the seasoned Korean ginseng, and drying the washed ginseng, wherein the preparing of the ginseng salt is performed by mixing the sea salt and ginseng powder in a ratio of 100:1 to 3 by weight. to mix with, and the step of preparing the guinea pig is to prepare a reference kimchi or a bush joggi and sort them by size, and the step of arranging is, for 100 parts by weight of the prepared ginseng salt, 0.1 to 1 parts by weight of the ginseng salt. And, the step of washing the stalked chrysanthemum is characterized in that it is washed using washing water in which a bamboo leaf extract is mixed with water, and the bamboo leaf extract and Gyeonwooja extract are sprayed on the surface of the washed chrysanthemum.

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In the step of preparing the ginseng salt, the sea salt and the ginseng powder are further mixed with Sunbigi extract and Sumbody root extract, and the mixing ratio of the sea salt, ginseng powder, Sunbigi extract and Sumbody root extract is 100: It is characterized by a weight ratio of 1-3:1-3:1-3.

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In addition, the manufacturing method of barley gulbi containing ginseng of the present invention comprises the steps of preparing ginseng salt by mixing ginseng powder with sea salt, preparing the ginseng, and seasoning the prepared ginseng with the prepared ginseng salt. It is characterized in that it comprises the steps of, washing the harvested guinea pigs, drying the washed guinea pigs to prepare oysters, and putting the prepared oysters into a guinea pig and aging.

According to the method for producing gulbi or barley gulbi containing ginseng of the present invention, there is no fishy smell peculiar to gulbi, excellent texture, no foreign odor, excellent organoleptic properties, and delayed rancidity of fat, resulting in excellent storage properties There is this.

1 is a flow chart showing a method of manufacturing gulbi according to the present invention.
Figure 2 is a flow chart showing a method of manufacturing barley gulbi according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The biggest feature of the present invention is that the ginseng is seasoned using ginseng salt, so that the active ingredient of ginseng quickly and deeply penetrates into the kiwi together with sea salt to provide gulbi or barley gulbi without fishy smell, excellent meat quality, and no rancidity of fat. is to do

First, a method for manufacturing gulbi according to the present invention will be described in detail with reference to FIG. 1 .

The method for manufacturing gulbi according to the present invention comprises the steps of preparing ginseng salt by mixing ginseng powder with sea salt, preparing the dried ginseng, and seasoning the prepared kiwi with the prepared ginseng salt; It is characterized in that it comprises the steps of washing, and drying the washed early stage.

Step of preparing ginseng salt by mixing ginseng powder with sea salt

First, ginseng salt is prepared by mixing ginseng powder with sea salt.

Since ginseng contains a large amount of ginsenoids and polyphenols, it has excellent antioxidant and antibacterial properties. In addition, as well as improving nutrition, the unique flavor of ginseng also works well with the flavor of gulbi to improve sensuality.

In the present invention, the ginseng powder means dried and pulverized ginseng, and the drying method and the pulverized particle size thereof are not limited, but exemplarily dried so that the moisture content is 1 to 7% at a temperature of 20 to 80 ℃, It is enough to grind to a particle size of 100~325mesh. In addition, it is also possible to use a commercially available ginseng powder.

And the sea salt is used in which the bittern is removed.

In the present invention, the mixing ratio of the sea salt and the ginseng powder is preferably 100:1 to 3 by weight. If the content of ginseng powder is too small, the effect is insignificant, and if it is excessive, the flavor of gulbi is weakened due to the unique flavor of ginseng. This is because the functionality may be reduced.

The reason for preparing and using ginseng salt in the present invention is that, when ginseng salt is immersed in the extract or extract of ginseng as in the prior art, the active ingredient of ginseng does not sufficiently penetrate into the ginseng, and the salt in the salted ginseng is rather There were problems in that the storability of gulbi deteriorated, the liver did not match, and the texture was not good. It is also for improvement.

Steps to prepare early

Next, prepare kiwis and sort them by size. It is preferable to use the kiwi immediately frozen and stored on board after being caught, and the thawing of the frozen chives is preferably performed at a low temperature at 5 to 15° C., but is not limited thereto.

In this case, the reference group or the bas-relief group may be used as the group.

Seasoning the prepared Jogi with the prepared ginseng salt

Next, the prepared Jogi is seasoned with the prepared ginseng salt. Here, the saenggan means to put salt in the gills and mouth of the jogi and sprinkle salt all over the jogi, and through this, the ginseng salt directly contacts the jogi, so that the active ingredients and flavor of ginseng are of ginseng. It is to prevent rancidity of the fat as well as to allow it to penetrate deep into the inside of the flesh.

In this case, the amount of ginseng salt used is preferably about 0.1 to 1 part by weight based on 100 parts by weight of the prepared early stage, which is in consideration of salinity, nutrition, and organoleptic properties.

The salting is carried out at about 5 to 25° C. for 2 to 8 hours, so it is natural that the time can be adjusted according to the size and temperature of the early stage.

And the sukganjogi can be tied as needed, it is not limited thereto.

Washing the intermittent early stage

Next, cleanly washed 2 to 4 times with the washing water of the so-called chrysanthemum. At this time, the washing method is not limited, but a method of immersing and lifting the simmered chives in washing water of 5 to 15° C. or a method of washing with flowing washing water may be used.

Drying the washed early stage

Next, hang the washed guinea pig on a hanger or put it in a tray to dry it. At this time, the drying method is not limited, and all methods such as hot air drying, cold air drying, freeze drying, and sea air drying can be applied. do.

And dried oysters are rapidly frozen in a quick freezing chamber at -55 ~ -35℃, sealed or vacuum packed, passed through a metal detector to remove metal foreign substances, and then stored frozen at -18℃ or less, so that consumers can obtain high-quality oysters. to be able to consume

The oyster prepared as described above has advantages in that it does not have a fishy smell peculiar to oyster, has excellent texture and flavor, and has excellent storage properties because rancidity of fat is delayed.

On the other hand, in order to remove the fishy smell of gulbi and further prevent rancidity of the fat, in the step of preparing the ginseng salt, it is preferable to prepare the ginseng salt by further mixing the Sunbigi extract and the Sumbody root extract with the sea salt. . More specifically, it is prepared by mixing ginseng powder, Sunbigi tree extract, and Sumbody root extract with the sea salt in a weight ratio of 100:1 to 3:1 to 3:1 to 3 by weight.

The Sunbigi tree grows in the sandy soil of the seashore south of central Korea, and it is known that it has a calming (鎭靜) action, analgesic action, antipyretic action, and anti-allergic action. The fishy smell can be further removed.

In addition, the island body (Dystaenia takeshimana) is a perennial herb belonging to the Umbelliferae family, also called 'pigweed', and is a Korean special plant native to Ulleungdo, including Jeollanam-do, Chungnam, and Gyeonggi-do. Sumbody is a wild vegetable that is still enjoyed on Ulleungdo and is known to be effective in detoxification, mountain wind, purgative fever, and so forth. It has the effect of extending storage.

In this case, the extracts of Sunbigi tree extract and Sumbody root extract mean that the fruit of Sunbigi tree or the root of Sumbody was extracted with one solvent or two or more mixed solvents of water and C1 to C4 alcohol. And the extract can be extracted according to a method commonly used in the art, for example, there are hot water extraction method, ultrasonic extraction method, filtration method, reflux extraction method, etc., these are performed alone or two or more methods are used in combination. It goes without saying that this can be done.

In addition, in order to further remove the fishy smell of gulbi, it is preferable to use a mixture of bamboo leaf extract with water as the washing water in the step of washing the saengan chives.

The bamboo leaf extract has an excellent deodorizing effect, and when the bamboo leaf extract is mixed with water in a weight ratio of 1:0.01 to 0.02 and used as washing water, the fishy smell of gulbi can be further removed.

Here, the bamboo leaf extract refers to extracting bamboo leaves with one solvent or a mixed solvent of two or more of water and C1 to C4 alcohol. And the extract can be extracted according to a method commonly used in the art, for example, there are hot water extraction method, ultrasonic extraction method, filtration method, reflux extraction method, etc., these are performed alone or two or more methods are used in combination. It goes without saying that this can be done.

In addition, the texture and flavor of gulbi can be remarkably increased by spraying the bamboo leaf extract and the genus oleifera extract on the surface of the early stage washed with the washing water containing the bamboo leaf extract as described above and drying it.

As described above, the bamboo leaf extract effectively removes the fishy smell of gulbi with a strong deodorizing action, and also weakens the flavor of the previously used ginseng salt to maintain the unique flavor of gulbi.

In addition, the Gyeonwooja extract plays a role in remarkably increasing the texture of dried gulbi.

Here, the gyeonwooja refers to the seeds of morning glory in oriental medicine, and is also called heukchuk, and the method for preparing the extract is the same as the method for preparing the bamboo leaf extract described above, and a detailed description thereof will be omitted.

In addition, the amount of the bamboo leaf extract and the extract is sufficient if 0.1 to 1 part by weight of the bamboo leaf extract and 0.1 to 1 part by weight of the extract of the silkworm with respect to 100 parts by weight of the washed chrysanthemum. This is because the overall flavor of oysters decreases and it is not economical if it is insignificant and excessive. At this time, for the ease of spraying, it is also possible to spray by mixing more water with the bamboo leaf extract and the Gyeonwooja extract, but this is not limited.

In addition, as described above, after spraying the bamboo leaf extract and the ginseng extract that was washed with the washing water containing the bamboo leaf extract as described above, sprout ginseng, tangerine peel and It may further include the process of adding the mixed powder of jujube leaves.

At this time, the input amount is not limited, and the mixing ratio of sprout ginseng, tangerine peel and jujube leaf is preferably 1:0.5 to 1:0.5 to 1 by weight.

The sprout ginseng not only adds nutrition to gulbi along with ginseng salt, but also removes fishy smell and prevents rancidity of fat, and the jujube leaf and tangerine peel removes the unique bitter taste and odor caused by sprout ginseng and ginseng salt. and enhances the overall flavor, and gives the effect of improving the storability of oysters.

At this time, it is preferable that the sprouted ginseng is dried at 50-70° C. for 15-25 hours and ground to about 100-325 mesh, and the tangerine peel is dried at 50-70° C. Preferably, the jujube leaves are roasted for 5 to 15 minutes in a pan heated to 150 to 200 ° C., dried at 60 to 100 ° C. for 20 to 40 minutes, and pulverized to about 100 to 325 mesh.

Hereinafter, a method for producing barley gulbi according to the present invention will be described.

As shown in FIG. 2, the method for producing barley gulbi according to the present invention comprises the steps of preparing ginseng salt by mixing ginseng powder with sun-dried salt, preparing the ginseng, and seasoning the prepared ginseng with the prepared ginseng salt. It is characterized in that it comprises the steps of, washing the harvested guinea pigs, drying the washed guinea pigs to prepare oysters, and putting the prepared oysters in a guinea pig and aging.

That is, the manufacturing method of barley gulbi according to the present invention uses gulbi prepared above, and further description of the manufacturing method of gulbi described above will be omitted.

For the production of barley gulbi, the gulbi prepared as described above is put into the gorilla and aged.

At this time, barley is used as the barley, and the production of barley gulbi is completed by putting the oysters in a sufficient amount of oysters and aging them at 2 to 20 ° C. for 5 days to 1 year.

The barley gulbi prepared as described above has the advantage of not only improving the taste as the rice bran component of the barley ripens the gulbi, but also removing the fishy smell by accepting the flavor of the barley gulbi and having a chewy flesh.

Hereinafter, the present invention will be described in detail through examples.

(Example 1)

Ginseng was dried at a temperature of 50° C. to have a moisture content of 3%, and pulverized to a particle size of 200 mesh. Then, ginseng salt was prepared by mixing pulverized ginseng powder and sea salt from which bittern was removed at a weight ratio of 2:100.

A reference device stored frozen at -18°C or lower was prepared, thawed at 10°C for 5 hours, and then sorted by size.

Then, 100 parts by weight of the prepared ginseng salt was added to 0.5 parts by weight of the prepared ginseng salt, and salted at 15° C. for 4 hours.

Next, the salted kimchi was washed three times with running washing water at 10° C., put in a sieve to remove moisture for 30 minutes, and dried with cold air at 10° C. for 10 hours.

(Example 2)

Ginseng salt was prepared in the same manner as in Example 1, except that ginseng powder, Sunbigi extract, Sumbody root extract, and sea salt from which bittern was removed were mixed in a weight ratio of 2:2:2:100.

At this time, the Sunbigi tree extract and Sumbody root extract are obtained by adding 10 times by weight of water to the dried fruits of Sunbigi tree or dried roots of Sumbody, extracting at 80° C. for 5 hours, filtration, concentration and freeze-drying, prepared.

(Example 3)

It was carried out in the same manner as in Example 1, except that a bamboo leaf extract was mixed with water in a 100:1 weight ratio with the washing water, and 0.5 parts by weight of a bamboo leaf extract, 0.5 parts by weight of an extract from A mixture of 5 parts by weight of water was sprayed and dried.

At this time, the bamboo leaf extract and the extract of G. serrata were prepared by adding 10 times by weight of water to dried leaves or black axis of bamboo, followed by extraction at 80° C. for 5 hours, followed by filtration, concentration and freeze-drying.

(Example 4)

It was carried out in the same manner as in Example 3, except that a mixed powder obtained by mixing sprout ginseng, tangerine peel and jujube leaf in a weight ratio of 1:1:1 was added to the mouth and gills of the early juniper to which the bamboo leaf extract and the genus chinensis extract were sprayed, and dried. At this time, the amount used was 2 parts by weight of the mixed powder based on 100 parts by weight of the washed early stage.

At this time, the sprouted ginseng was washed and dried at 50° C. for 10 hours, crushed to about 200 mesh, and the tangerine peel was dried at 50° C. for 3 hours and crushed to about 200 mesh. Roast for 10 minutes in a pan heated to 150 ~ 200 ℃, dried at 80 ℃ for 20 minutes, pulverized to about 200 mesh was used.

(Comparative Example 1)

It was carried out in the same manner as in Example 1, except that only sea salt was used instead of ginseng salt.

(Test Example 1)

With respect to the gulbi prepared as in Examples 1 to 3, the gulbi of Comparative Example 1 and the total number of bacteria were compared as follows. For the total number of bacteria, 225 mL of peptone water was added to 25 g of the sample and then homogenized with a homogenizer was used as the sample solution. After diluting with 1 mL of the sample solution, 1 mL of each step is aseptically dispensed into 3 sterilized Petri dishes, and about 15-17 mL of PCA (plate count agar) maintained at about 45-48°C is aseptically added to mix with the sample solution. mixed. After solidification, the medium was incubated at 37° C. for 24 hours, and a plate having 30 to 300 colonies per plate was selected, and the number of colonies was calculated as cfu per g of counted sample. And the results are shown in Table 1 below.

Test Example 1 Results division Total number of bacteria (Log cfu/g) Comparative Example 1 6.16 ± 0.08 Example 1 4.88 ± 0.26 Example 2 4.53 ± 0.15 Example 3 4.42 ± 0.32

As can be seen in Table 1, it was confirmed that Examples 1 to 3 of the present invention had a smaller total number of bacteria compared to Comparative Example 1.

(Test Example 2)

After baking the gulbi of Examples 1 to 4 and Comparative Example 1 on a grill at the same temperature and time, a sensory test was performed. However, the gulbi of Example 4 was immersed in rice water for 30 minutes, then pulled out and baked on a grill. For the sensory test, chewiness, fishy smell, taste, and palatability of the sample were investigated by 20 trained sensory test personnel, and the scores were averaged and recorded using a five-point scale method. And the results are shown in Table 2 below.

Test Example 2 Results division Chewability fishy smell taste symbol Comparative Example 1 3.2 3.1 3.2 3.2 Example 1 4.1 4.1 4.1 4.1 Example 2 4.1 4.4 4.2 4.3 Example 3 4.4 4.4 4.3 4.4 Example 4 3.7 3.5 3.6 3.6

As shown in Table 2, it was confirmed that Examples 1 to 4 of the present invention were all excellent in chewability, no fishy smell, and excellent in taste and preference compared to Comparative Example 1.

As mentioned above, although the present invention has been described in detail using preferred embodiments, the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those skilled in the art will understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (5)

A step of preparing ginseng salt by mixing ginseng powder with sea salt;
early stage preparation, and
The step of seasoning the prepared ginseng salt with the prepared ginseng salt;
Washing the intermittent early stage;
comprising the step of drying the washed early stage,
The step of preparing the ginseng salt,
The sea salt and ginseng powder are mixed in a ratio of 100:1 to 3 by weight,
The step of preparing the early stage is,
It is to prepare a reference device or a bursa device and sort it by size,
The intervening step is,
The amount of ginseng salt is added in an amount of 0.1 to 1 part by weight based on 100 parts by weight of the prepared kimchi,
The step of washing the intermittent early stage,
Wash using washing water mixed with water and bamboo leaf extract,
A method for producing gulbi containing ginseng, characterized in that by spraying the bamboo leaf extract and the Gyulbi extract on the surface of the washed chives.
delete According to claim 1,
The step of preparing the ginseng salt,
It is prepared by further mixing Sunbigi extract and Sumbody root extract with the sea salt and the ginseng powder,
The method for producing gulbi containing ginseng, characterized in that the mixing ratio of the sea salt, ginseng powder, Sunbigi tree extract and Sumbody root extract is 100:1~3:1~3:1~3 by weight.
delete The method of claim 1 or 3, comprising the steps of:
A method of producing barley gulbi containing ginseng, characterized in that it comprises the step of putting the prepared gulbi in a gourd to ripen.

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