KR102457784B1 - Turmeric Aged gwamegi production method. - Google Patents

Abstract

The present invention relates to a method for producing turmeric-aged gwamegi, which is to prepare gwamegi with improved productivity by ripening fish for gwamegi in an aged liquid prepared by mixing turmeric extract and protease. Gwamegi produced by the manufacturing method of the present invention has significantly reduced fishy and miscellaneous odors, improved flavor, and improved storage properties due to reduced rancidity. .

Description

{Turmeric Aged gwamegi production method.}

The present invention relates to a method for producing turmeric-aged gwamegi.

Traditionally, gwamegi is a winter delicacy produced in eastern coastal areas such as Guryongpo, Pohang, Gyeongsangbuk-do, which is dried in the shade by repeatedly freezing and thawing herring or saury in winter. Originally, herring was used as a raw material, but after the 1960s, the production of herring declined sharply, so they started making gwamegi with saury instead of herring.

The name Gwamegi derives from a shrub (貫目) that is said to have dried herring eyes. The neck was pronounced catfish in the Guryongpo dialect, and the shrub turned into a gwan catfish, and as the "b" fell out again, it hardened into a gwamegi.

There are several theories about the origin of eating gwamegi. A scholar from the east coast was on his way to Hanyang to see the past, and he was hungry and ate a herring with eyes stuck on a branch by the seaside, and it tasted so good. So, even after returning home, every winter, she pierced herring eyes and ate them, and the story that this was the origin of gwamegi was recorded in the book Socheonsoji (笑天笑地). There is also a theory that when sailors threw herring on the roof of a boat as a side dish to eat on board or as a snack, it repeatedly froze and thawed in the sea breeze.

In the book of Ojuyeonmunjangjeonsango (五洲衍文長箋算稿) by Lee Gyu-gyeong (李圭景, 1788~?), it is written that 'herring prevents spoilage by scorching smoke, which is referred to as firewood (燃貫目).' In the 閤叢書, there is a record that says, 'The taste is strange when you pick up a herring and dry the two eyes to see each other in red.'

It is known that the amount of DHA and omega-3 fatty acids, which are good for children's growth and skin beauty, increases in the process of making gwamegi than herring or saury, which are raw materials. In addition, more nucleic acids are produced during the production process, which is known to be effective in preventing skin aging, physical deterioration, and brain decline.

Similar prior art includes a functional gwamegi manufacturing method (10-2008-0116037) and the like.

Fish for gwamegi, such as saury, contain a large amount of unsaturated fatty acids that go rancid quickly, so when dried, they are exposed to oxygen.

The object of the present invention is to reduce rancidity during the production of gwamegi, thereby remarkably reducing the characteristic fishy smell and miscellaneous odor, and to manufacture gwamegi with improved flavor.

As a means for solving the problems of the present invention, (A) washing the turmeric and steaming at a temperature of 100 ℃ ~ 150 ℃ for 1 hour; (B) drying and grinding the steamed turmeric of (A); (C) adding 30 g of the turmeric powder of (B) per 1 kg of drinking water and heating at a temperature of 90° C. to 100° C. for 3 hours to obtain an extract; (D) adding 30 mg of protease per 1 kg of the extract of (c), aging for 6 hours at a temperature of 25 ° C. to 35 ° C., and then cooling to a temperature of 10 ° C. to 15 ° C.; (E) preparing by washing the fish for gwamegi and then removing the water; (F) adding the fish for gwamegi of step (E) to the extract of step (D) and aging for 10 minutes to 1 hour; (G) drying the aged fish for gwamegi in step (F), removing the water, and then drying at a temperature of 20° C. or less to a moisture content of 10% to 30%; (H) It is made including the step of commercializing the gwamegi of the step (g).

Gwamegi prepared through the present invention has almost no unique fishy smell and miscellaneous odor, and the flavor is improved. In addition, beta-glucan, which is known to help improve immunity, improves product quality.

In order to achieve the above technical task, (A) washing the turmeric and steaming for 1 hour at a temperature of 100 ℃ ~ 150 ℃; (B) drying and grinding the steamed turmeric of (A); (C) adding 30 g of the turmeric powder of (B) per 1 kg of drinking water and heating at a temperature of 90° C. to 100° C. for 3 hours to obtain an extract; (D) adding 30 mg of protease per 1 kg of the extract of (c), aging for 6 hours at a temperature of 25 ° C. to 35 ° C., and then cooling to a temperature of 10 ° C. to 15 ° C.; (E) preparing by washing the fish for gwamegi and then removing the water; (F) adding the fish for gwamegi of step (E) to the extract of step (D) and aging for 10 minutes to 1 hour; (G) drying the aged fish for gwamegi in step (F), removing the water, and then drying at a temperature of 20° C. or less to a moisture content of 10% to 30%; (H) It is made including the step of commercializing the gwamegi of the step (g).

Example

Gwamegi was prepared for tasting by the manufacturing method of the present invention.

comparative example

Gwamegi was prepared by the conventional general manufacturing method and prepared for tasting.

Gwamegi of the above Examples and Comparative Examples was evaluated in the following manner after tasting only the gwamegi without adding other auxiliary materials such as sauce. As for the evaluation method, satisfaction was evaluated for 20 males and 20 females in their 30s and 50s. The sensory test was conducted using a 5-point system for taste, smell, intake, and overall preference. The sensory test items were very poor: 1 point, slightly bad: 2 points, average: 3 points, slightly good: 4 points, very good: 5 points

<Comparative evaluation table of Guamegi> division taste smell ingestion overall sign Example 4.6 4.8 4.7 4.7 comparative example 3.4 2.8 3.2 3.2

<Beta glucan analysis table> division Curcumin (mg) per 100g of edible part Example 95 comparative example 0

Claims (2)

(A) washing the turmeric and steaming for 1 hour at a temperature of 100 ℃ ~ 150 ℃;
(B) drying and grinding the steamed turmeric of (A);
(C) adding 30 g of the turmeric powder of (B) per 1 kg of drinking water and heating at a temperature of 90° C. to 100° C. for 3 hours to obtain an extract;
(D) adding 30 mg of protease per 1 kg of the extract of (c), aging for 6 hours at a temperature of 25 ° C. to 35 ° C., and then cooling to a temperature of 10 ° C. to 15 ° C.;
(E) preparing by washing the fish for gwamegi and then removing the water;
(F) adding the fish for gwamegi of step (E) to the extract of step (D) and aging for 10 minutes to 1 hour;
(G) drying the aged fish for gwamegi in step (F), removing the water, and then drying at a temperature of 20° C. or less to a moisture content of 10% to 30%;
(H) The manufacturing method of turmeric-aged Guamegi, characterized in that it comprises the step of commercializing the gwamegi of the step (g).
Gwamegi produced by the manufacturing method of claim 1.