KR102520669B1 - Manufacturing method of Gulbi or Borigulbi containing perennial artemisia - Google Patents

Abstract

The present invention relates to a method for producing Gulbi or Borigulbi containing perennial artemisia. More specifically, the method comprises the steps of: producing perennial artemisia salt by mixing bay salt with perennial artemisia powder; preparing a croaker; seasoning the prepared croaker with the prepared perennial artemisia salt; washing the seasoned croaker; applying an aqueous perennial artemisia solution to the surface of the washed croaker; and drying the croaker to which the aqueous perennial artemisia solution has been applied to produce Gulbi, wherein the aqueous perennial artemisia solution is a mixture of perennial artemisia powder, gum arabic, and water. According to the present invention, there is an advantage in that the method does not include the fishy smell of Gulbi but provides an excellent texture, excellent taste due to no foreign odour, and excellent storage properties by delaying the rancidity of fat.

Description

Manufacturing method of Gulbi or Borigulbi containing perennial artemisia}

The present invention relates to a method for producing corvina or barley corgi containing injin mugwort, and more particularly, by preparing croakers with injin mugwort salt mixed with sun salt and injin mugwort powder, and applying an injin mugwort aqueous solution to the surface of the prepared corgis, It relates to a method for producing barley gulbi or barley gulbi containing injin mugwort, which has no fishy smell, excellent meat quality, and excellent sensory and nutritional properties by producing barley gulbi.

Yellow croaker refers to croaker, water tank, buse (white croaker), black croaker, etc. belonging to the Mineo family. Many are being caught by the end of the month. Jogi is a white fish with low fat. It is dried and can be eaten for a long time, and the taste is also excellent. According to Donguibogam, croaker is 'flat in nature, sweet in taste, and non-toxic.' It is mainly used for dysentery when food is not digested and stomach swells suddenly. It is very rich in minerals and vitamins including iron in the early stages, and its warm nature improves eyesight, stops diarrhea, and people with cold body It is said to strengthen stomach function, eliminate anorexia, and boost energy.

After salting the croaker, dried in the sea wind for about 70 to 80 days is called gulbi. Gulbi can be stored for a long time, and it is a traditional food loved by many people because of its excellent taste and nutrition.

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

Recently, wild chrysanthemums, red pepper paste, herbs, pine needles, onion juice, bamboo leaves, cucumbers, plums, green tea, raspberries, etc. are added or a processing process using them is used to reduce the smell caused by fat rancidity of oysters and add flavor to the taste of oysters. do.

A representative method for reducing fishy components and heterogeneous odors that give a sense of rejection is a method by masking, which means that the existing heterogeneous odor is relatively reduced by adding a substance with a stronger fragrance than the heterogeneous odor. For example, herbs such as rosemary, lavender, peppermint, green tea, sage, chamomile, oregano, basil, and bay leaves, seasonings such as garlic, green onion, onion, red pepper, ginger, pepper, soy sauce, vinegar, pine needles, hibiscus, perilla grass, It is a method of adding other ingredients such as seaweed, citron juice, water parsley, chives, crown daisy, parsley, Japanese pepper, and cinnamon powder.

However, these are all substances with strong odors, and although they reduce the foreign odor of food, the substance itself has a strong odor, so when they are added, there is a possibility that they may affect the original flavor and taste of the food, and they may cause an unfamiliar flavor and taste to consumers. It has the problem of causing rejection.

Republic of Korea Patent Registration No. 10-2329328 proposed a method for producing barley gulbi using salt containing ginseng powder, but by using ginseng, there was a disadvantage such as an increase in manufacturing cost.

In addition, Korean Patent Registration No. 10-0522194 proposes a method of manufacturing coriander using salt containing injin mugwort powder, but only seasoning with salt containing injin mugwort powder does not sufficiently remove fishy smell and odor. There were downsides.

KR 10-0522194 B1 KR 10-2329328 B1

The object of the present invention is to mix Injin mugwort powder with bay salt, use it to prepare the early seaweed, and apply the Injin mugwort aqueous solution to the dried seaweed again, so that there is no fishy smell, excellent meat quality, and excellent sensory properties because there is no heterogeneous odor , It is also to provide a method for producing oyster or barley oysters containing excellent wormwood in nutritional value.

Another object of the present invention is to provide a method for producing oyster or barley oysters containing injin mugwort with excellent storage stability by preventing rancidity of fat and bacterial growth.

In order to achieve the above object, the manufacturing method of coriander containing Injin mugwort of the present invention includes the steps of preparing Injin mugwort salt by mixing the Injin mugwort powder with sun salt, preparing the early fish, and the prepared ginger mugwort prepared above. The step of seasoning with salt, the step of washing the shredded crayfish, the step of applying an aqueous solution of ginseng wormwood on the surface of the washed crayfish, and the step of drying the crocodile coated with the aqueous ginseng wormwood to produce oysters, , The aqueous solution of injin mugwort is characterized in that injin mugwort powder, arabic gum and water are mixed.

The step of preparing the injin mugwort salt is characterized in that it is prepared by further mixing the sun salt and the injin mugwort powder with a fern leaf extract and a flower bud extract of lily of the valley.

The aqueous solution of ginseng mugwort is characterized by further mixing the gondalbi leaf extract and the flower bud extract of lily of the valley.

After the step of applying the ginseng wormwood aqueous solution to the surface of the washed croaker, it is characterized in that it further comprises the step of applying a malaba spinach extract to the surface of the ginseng wormwood solution coated.

In addition, the method for producing barley gulbi containing Injin mugwort of the present invention includes the steps of preparing Injin mugwort salt by mixing the Injin mugwort powder with bay salt, preparing the early fish, and sifting the prepared early fish with the prepared Injin mugwort salt Steps, washing the dried croaker, applying an aqueous solution of ginseng wormwood to the surface of the washed croaker, drying the croaker coated with the aqueous ginseng wormwood solution to produce oysters, and preparing the oysters It is characterized in that it comprises the step of aging in rice wine.

According to the present invention, there is no fishy odor peculiar to oysters, excellent texture, excellent sensory properties due to no heterogeneous odor, and excellent storage stability due to delay in rancidity of fat.

1 is a flow chart showing a method for producing gulbi according to the present invention.
Figure 2 is a flow chart showing a method for producing 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 by preparing the croaker using Injin mugwort salt, Injin mugwort is allowed to quickly and deeply penetrate into the croaker together with bay salt to first remove the fishy smell, and then the Injin mugwort aqueous solution is applied to the surface of the prepared croaker and dried. , To provide oyster or barley oysters that not only remove the fishy smell secondaryly, but also prevent rancidity of fat, increase nutrition, and extend shelf life.

First, the oyster manufacturing method according to the present invention will be described in detail with reference to FIG.

The method for manufacturing sea urchins according to the present invention includes the steps of preparing Injin mugwort salt by mixing bay salt with Injin mugwort powder, preparing early seaweed, preparing the prepared seaweed with the prepared Injin mugwort salt, and the prepared seaweed early washing, applying an injin mugwort aqueous solution to the surface of the washed croaker, and drying the ginseng to which the injin wormwood aqueous solution is applied to prepare a gulbi, wherein the injin wormwood aqueous solution contains injin wormwood powder, gum arabic and Characterized in that it is mixed with water.

Preparing Injin mugwort salt by mixing Injin mugwort powder with bay salt

First, Injin mugwort salt is prepared by mixing bay salt with Injin mugwort powder.

The injin mugwort (Artemisia capillaris) is a herbaceous deciduous shrub belonging to the genus Asteraceae and does not die in winter and sprouts again from the stem the following year, so it is also called wormwood or heat keeper, has a peculiar smell, and has a slightly bitter taste. The main components contained in Injin mugwort are scopoletin, a glycoside, as well as essential oil components, aromatics, saponin, and tannin. It has been reported to be effective in the treatment and prevention of diabetes, obesity, and stroke. Injin mugwort removes the fishy smell and odor unique to girbi, improves nutrition and storage, and also improves sensory properties by harmonizing well with the flavor of girbi. It also improves the meat quality of gulbi.

Any of commercially available products can be used as the powder of injin mugwort, and it is also possible to dry and grind injin mugwort to a particle size of 100 to 325 mesh.

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

In the present invention, the mixing ratio of the sun salt and the ginger mugwort powder is preferably 100: 1 to 3 weight ratio. If the content of the ginger mugwort powder is too small, the effect is insignificant, and if the content is excessive, the flavor of coriander is weakened due to the unique flavor of ginger mugwort This is because the sensitivity may decrease.

The reason why Injin mugwort salt is manufactured and used in the present invention is that mixing Injin mugwort with bay salt and using it as it is is advantageous for penetration into the early fish, and through this, not only can the texture of the early fish be improved, but also when washing the coarse salt This is because it is also advantageous in removing the fishy smell because the substances that cause the fishy smell adsorbed to the residual mugwort salt are removed together.

steps to prepare for

Next, croakers are prepared and sorted by size. It is preferable to use the croaker immediately frozen and stored on board after being caught, and the thawing of the frozen croaker is preferably carried out at a low temperature at 5 to 15 ° C., but is not limited thereto.

At this time, as the jogi, a reference group or a sub-jogi may be used.

Step of seasoning the prepared early fish with the prepared ginger mugwort salt

Next, the prepared croaker is seasoned with the prepared ginger mugwort salt. Here, the term "seopgan" means to fill the gills and mouth of the croaker with salt and salt the whole croaker, and through this, the ginger mugwort salt directly contacts the croaker, so that the active ingredients and flavor of the croaker It not only allows it to penetrate deep into the flesh, but also prevents the fat from going rancid.

At this time, it is preferable to use about 0.1 to 1 part by weight based on 100 parts by weight of the prepared early seaweed, and this is in consideration of salinity, nutrition, and functionality. Hereinafter, 'parts by weight' is based on '100 parts by weight' of the prepared early stage.

The salting proceeds for about 2 to 8 hours at about 5 to 25 ° C.

In addition, the above-mentioned crocheted crocheted bar can be woven as needed, but is not limited thereto.

Washing the precipitated croaker

Next, the precipitated croaker is thoroughly washed 2 to 4 times with washing water. At this time, the washing method is not limited, but it is possible to use a method of immersing and removing the precipitated croaker in washing water at 5 to 15 ° C. or washing with flowing washing water. Through this process, ginseng mugwort salt, which was not sufficiently absorbed at an early stage, is removed while adsorbing substances that cause fishy odor.

Applying an aqueous solution of ginseng mugwort to the surface of the washed croaker

Next, an aqueous solution of ginseng mugwort is applied to the surface of the washed croaker.

In the present invention, the reason for applying the phosphorus wormwood aqueous solution is that the phosphorus wormwood salt alone does not provide sufficient nutrition, the fishy smell is not sufficiently removed, and the rancidity of the fat cannot be sufficiently prevented. By applying and coating, the secondary removal of fishy smell, enhancement of nutrition, and prevention of rancidity of fat also enhance storage stability.

At this time, it is enough to apply the phosphorus mugwort aqueous solution to an extent that can be sufficiently applied to the surface of the washed croaker.

The aqueous solution of injin mugwort is a mixture of injin mugwort powder, gum arabic, and water, more specifically, a mixture of 10 to 20% by weight of injin mugwort powder, 0.01 to 0.1% by weight of gum arabic, and the balance of water.

The gum arabic is for uniform mixing of the ginger mugwort powder, dissolves or swells in water, induces uniform mixing of the ginger mugwort powder, and provides adhesive performance to adhere the artificial mugwort to the surface of the croaker.

Preparing oysters by drying the early fish coated with the ginseng mugwort solution

Next, the croakers coated with the ginseng mugwort solution are hung on a pole or placed in a sieve to dry them to prepare oysters. 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, and since this is known in the field to which this technology belongs, a detailed description thereof will be omitted. .

In addition, dried oysters are quickly frozen in a quick-freezing chamber at -55 to -35 ° C, sealed or vacuum packed, passed through a metal detector to remove metal foreign substances, and then stored frozen at -18 ° C or lower, so that consumers can buy high-quality oysters. to be able to ingest.

The oysters prepared as described above have the advantage that there is no fishy smell peculiar to oysters, the texture and flavor are excellent, and the rancidity of the fat is delayed and the storage stability is excellent.

On the other hand, in order to remove the fishy smell of sea urchins and further prevent rancidity of fat, the step of preparing the injin mugwort salt is to further mix the sea salt and the injin mugwort powder with the gondalbi leaf extract and the flower bud extract of daylily to obtain the injin mugwort salt It is desirable to manufacture More specifically, it is prepared by mixing ginseng mugwort powder, gondola leaf extract, and daylily flower bud extract with the bay salt in a weight ratio of 100:1 to 3:1 to 3:1 to 3.

The gondalbi (Ligularia stenocephala) leaves are rich in flavonoids and polyphenols and have excellent antioxidant and anti-inflammatory activities. .

In addition, the day lily (Hemerocallis fulva) is a perennial plant of the monocotyledonous plant Liliaceae, rich in vitamin A, beta-carotene, and lutein, and its flower buds are excellent in antioxidant and anti-inflammatory activity. While further improving nutritional properties, it is possible to delay the rancidity of fat and improve texture.

At this time, the Gondalbi leaf extract and Daylily flower bud extract mean that the Gondalbi leaf or Daylily flower bud is extracted with one solvent or a mixture of two or more solvents selected from water and C1 to C4 alcohols. And the extract can be extracted according to a method commonly used in the art, for example, hot water extraction, ultrasonic extraction, filtration, reflux extraction, etc., which are performed alone or in combination of two or more methods. It goes without saying that it can be done.

In addition, even when preparing the ginseng mugwort aqueous solution, by further mixing the gondalbi leaf extract and the flower bud extract of daylily, the effect of improving nutrition, removing fishy smell, improving texture, and preventing rancidity of fat can be further maximized.

Specifically, it is prepared by mixing 10 to 20% by weight of the ginger mugwort powder, 0.01 to 0.1% by weight of gum arabic, 1 to 5% by weight of Gondalbi leaf extract, 1 to 5% by weight of lily flower bud extract, and the balance of water.

In addition, after the step of applying the phosphorus wormwood aqueous solution to the washed surface of the croaker, it is preferable to further include the step of applying the malaba spinach extract to the surface of the ginseng wormwood solution coated.

The Malabar spinach extract, together with ginseng wormwood salt and ginseng wormwood aqueous solution, not only adds nutrients to oysters, but also removes fishy smell, gives the effect of preventing rancidity of fat, and serves to significantly increase the sensory properties of oysters. In addition, due to its unique flavor, it relieves the bitter taste and unique aroma of ginger mugwort, enhances the taste of gulbi, and serves to increase the sensory preference by giving a chewy yet elastic texture.

At this time, the Malabar spinach extract means that Malabar spinach extract is extracted 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, hot water extraction, ultrasonic extraction, filtration, reflux extraction, etc., which are performed alone or in combination of two or more methods. It goes without saying that it can be done.

In addition, the amount of the malaba spinach extract used is not limited, and may be illustratively about 1 to 5 parts by weight based on 100 parts by weight of the prepared early seaweed.

In addition, after the step of applying the ginseng wormwood aqueous solution to the surface of the washed croaker, the step of injecting Malabar spinach powder into the mouth and flounder of the croaker to which the ginseng wormwood aqueous solution is applied may be further included. At this time, the input amount is not limited.

In addition, it is natural that it is also possible to inject Malabar spinach powder into the mouth and flounder of the croaker along with the application of the Malabar spinach extract described above.

As described above, the malabar spinach extract removes the fishy smell and odor peculiar to gulbi, enhances the overall sensory quality, and gives the effect of improving storage stability, improving when adding malabar spinach powder to the mouth and flounder has a sensibility

The Malabar spinach powder is dried at 50 to 70 ° C. for 15 to 25 hours and pulverized to about 100 to 325 mesh, but is not limited thereto.

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 includes the steps of preparing Injin mugwort salt by mixing bay salt with Injin mugwort powder, preparing the early seaweed, and preparing the prepared seaweed with the prepared Injin mugwort salt. Steps, washing the dried croaker, applying an aqueous solution of ginseng wormwood to the surface of the washed croaker, drying the croaker coated with the aqueous ginseng wormwood solution to produce oysters, and preparing the oysters It is characterized in that it comprises the step of aging in rice wine.

That is, the manufacturing method of barley gulbi according to the present invention is to use the previously prepared gulbi, and further description of the previously described gulbi manufacturing method is omitted.

For the production of barley gulbi, the barley gulbi prepared as above is put in a rice bowl and aged.

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

The barley gulbi prepared as described above has the advantage that the taste is improved as the rice bran component of barley matures the gulbi, and the gulbi accepts the scent of barley to remove the fishy smell and has chewy meat.

In addition, after aging, it is natural that the aged barley gulbi can be steamed and provided in the form of steamed barley gulbi.

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

(Example 1)

Injin mugwort was dried to a moisture content of 3% in a drying room at 50 ° C, and pulverized to a particle size of 200 mesh. Then, Injin mugwort salt was prepared by mixing pulverized Injin mugwort powder and bay salt from which bittern was removed at a weight ratio of 2:100.

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

In addition, 1 kg of the prepared croaker was seasoned with 10 g of the prepared Injin mugwort salt, and salted at 15 ° C. for 4 hours.

Next, the salted fish was washed three times with running washing water at 10 ° C., and put in a sieve to remove water for 30 minutes. In addition, 30 g of an aqueous solution of injin mugwort was applied to the surface thereof, and dried for 10 hours with cold air at 10 ° C.

Here, the aqueous solution of injin mugwort was prepared by adding the previously prepared injin mugwort powder and gum arabic to water at 50 ° C and stirring, and the mixing ratio was such that the mixture was 15% by weight of injin mugwort powder, 0.05% by weight of arabic gum, and the balance of water.

(Example 2)

In the same manner as in Example 1, Injin mugwort salt was prepared by mixing the above Injin mugwort powder, Gondalbi leaf extract, day lily flower bud extract, and sea salt from which bittern was removed at a weight ratio of 2:2:2:100.

At this time, the Gondalbi leaf extract and the Daylily flower bud extract were prepared by adding 10 times the weight of water to the Gondalbi leaf or Daylily flower bud, extracting at 80 ° C. for 5 hours, filtering, concentrating and freeze-drying.

(Example 3)

In the same manner as in Example 2, the aqueous solution of Injin mugwort was prepared by adding Injin mugwort powder, Gondalbi leaf extract, day lily flower bud extract, and gum arabic to water at 50 ° C. 3% by weight of leaf extract, 3% by weight of lily flower bud extract, 0.05% by weight of gum arabic, and the balance were water.

(Example 4)

It was carried out in the same manner as in Example 3, but 30 g of Malabar spinach extract was applied to the surface of the croaker on which the aqueous solution of Injin mugwort was applied, and then dried.

At this time, the Malabar spinach extract was prepared by adding 10 times the weight of water to Malabar spinach, extracting at 80 ° C. for 5 hours, filtering, concentrating and freeze-drying.

(Comparative Example 1)

It was carried out in the same manner as in Example 1, but only sea salt was used instead of Injin mugwort salt, and the application of the Injin mugwort aqueous solution was omitted.

(Comparative Example 2)

It was carried out in the same manner as in Example 1, but the application of the phosphorus mugwort solution was omitted.

(Test Example 1)

The total number of bacteria was compared for the oysters prepared in Examples 1 to 4 and Comparative Examples 1 and 2 as follows. For the total number of bacteria, after adding 225 mL of peptone water to 25 g of the sample, homogenization with a homogenizer was used as the sample solution. After diluting the sample solution to 1mL, aseptically dispensing 1mL of each step into 3 sterilized Petri dishes, and aseptically adding about 15∼17mL of PCA (plate count agar) maintained at about 45∼48℃, mixed. After solidification, the culture medium was incubated at 37° C. for 24 hours, and a plate having 30 to 300 colonies per plate was selected to determine the number of colonies and the cfu per gram of counted sample. And the results are shown in Table 1 below.

Test Example 1 Results division Total bacterial count (Log cfu/g) Comparative Example 1 6.18 ± 0.12 Comparative Example 2 5.57 ± 0.17 Example 1 4.69 ± 0.22 Example 2 4.32 ± 0.20 Example 3 4.20 ± 0.18 Example 4 4.01 ± 0.17

As can be seen from Table 1, it was confirmed that Examples 1 to 4 of the present invention had a lower total bacterial count than Comparative Examples 1 and 2.

(Test Example 2)

After roasting the oysters of Examples 1 to 4 and Comparative Examples 1 and 2 on the grill for 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 scooped out and grilled. In the sensory test, chewiness, fishy smell, taste, and preference of the sample were investigated for 20 trained sensory test personnel, and the scores were averaged and recorded using a 5-point scale. And the results are shown in Table 2 below.

Test Example 2 Results division chewiness fishy smell taste preference Comparative Example 1 3.0 2.5 2.8 2.9 Comparative Example 2 3.3 3.2 3.3 3.3 Example 1 4.0 4.2 3.9 4.0 Example 2 4.2 4.3 3.9 4.1 Example 3 4.4 4.5 4.0 4.3 Example 4 4.5 4.6 4.5 4.5

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

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

Claims (5)

Preparing Injin mugwort salt by mixing Injin mugwort powder with bay salt;
early preparation steps; and
The step of seasoning the prepared croaker with the prepared ginger mugwort salt;
Washing the precipitated croaker;
Applying an aqueous solution of ginger mugwort to the surface of the washed croaker;
Applying an extract of Malabar spinach extract to the surface of the croaker on which the aqueous solution of ginseng mugwort has been applied;
Drying the early fish to which the Malabar spinach extract is applied to prepare oysters,
The aqueous solution of injin mugwort is a mixture of injin mugwort powder, gum arabic, gondola leaf extract, daylily flower bud extract and water,
The step of preparing the injin mugwort salt,
Method for producing gulbi containing injin wormwood, characterized in that it is prepared by further mixing the sun salt and the ginseng wormwood powder with the gondalbi leaf extract and the daylily flower bud extract.
delete delete delete Preparing oysters by the method of claim 1;
A method for producing barley gulbi containing phosphorus mugwort, characterized in that it comprises the step of aging the prepared gulbi in rice wine.

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