KR102558179B1 - The manufacturing method of loach soup - Google Patents
The manufacturing method of loach soup Download PDFInfo
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Classifications
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/30—Artificial sweetening agents
-
- 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
- A23L27/40—Table salts; Dietetic salt 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
- A23V2300/00—Processes
- A23V2300/14—Extraction
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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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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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
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 추어탕 제조 방법에 관한 것이다.The present invention relates to a method for preparing chueotang.
일반적으로 추어탕은 미꾸라지를 양념과 함께 끓여 만든 국으로서, 예로부터 식품 영양학적 우수성과 강장식품으로서의 가치를 인정받아 남녀노소 누구나 애용하는 건강식품이다.In general, Chueotang is a soup made by boiling loaches with seasoning, and has been recognized for its nutritional excellence and value as a tonic food since ancient times, and is a health food loved by all ages.
미꾸라지는 칼슘이 풍부하고 불포화 지방산과 양질의 단백질이 풍부하여 강장식품, 피부미용식품으로 각광받고 있으며, 비타민 A, B, D가 풍부하게 함유되어 있고 뮤신((mucin), 라이신(lysine), 타우린(taurine) 성분이 함유되어 있어서 원기를 돋우는 스태미너식으로 인기가 많으며, 소화가 잘되고 위장에 무리를 주지않아서 임산부나 성장기의 어린이, 노인에게 좋은 영양식품이다. Loach is rich in calcium, unsaturated fatty acids and high-quality protein, so it is in the spotlight as a tonic food and skin beauty food. It is popular as a stamina-boosting food because it contains taurine, and is good for pregnant women, growing children, and the elderly because it is well digested and does not put too much strain on the stomach.
추어탕은 통상 미꾸라지를 소금물에 담가 이물질을 토하게 하고 손으로 주물러서 깨끗하게 씻은 다음 솥에 넣고 물을 부어 끓이며, 뻣뻣하고 억센 뼈를 추려내고 된장, 마늘, 우거지, 들깨, 대파, 시래기, 고추 등의 채소와 양념을 첨가하여 다시 끓여서 제조된다.Chueotang is usually soaked in salt water to make the loach vomit, rub it with your hands, wash it clean, put it in a pot, pour water, and boil it. It is prepared by boiling again with the addition of seasoning.
그런데 상기와 같이 제조되는 종래의 추어탕은 미꾸라지 특유의 비린내와 흙냄새가 나기 때문에 일반적으로 향료(초피가루)를 첨가해서 섭취하게 되는데 향료를 첨가해도 상대적으로 비위가 약한 사람은 섭취하기 어렵고, 또한 이러한 비린내와 흙냄새를 제거하기 위해 미꾸라지의 해감과 진액을 제거하는 과정에서 미꾸라지에 함유되어 있는 많은 영양분이 함께 제거되어 건강식품으로써 그 기능이 떨어지는 단점이 있다.However, since the conventional chueotang prepared as described above has a fishy smell and earthy smell peculiar to loach, it is generally consumed by adding spices (salt powder). Even if spices are added, it is difficult for people with a relatively weak stomach to consume, In the process of removing fishy and earthy odors and removing mucus, many nutrients contained in loaches are removed together, and its function as a health food has a disadvantage.
이러한 문제를 해결하기 위하여 한국등록특허공보 제0578323호에는 추어 특유의 비린 맛을 감추고 담백한 맛을내며 영양성분의 감소를 최소화하여 비위가 약한 사람이라도 거부감을 느끼지 않고 섭취할 수 있도록 하는 한방 추어탕 요리방법이 제시되어 있는데, 추어에 소금을 뿌린 후 세척하고 이를 물과 함께 끓여서 체로 거르며, 여기에 들깨가루를 혼합하고 다시 체로 걸러내어 시래기, 한약재(구기자, 토사자, 복분자, 차전자, 오미자), 양념장(양파, 된장, 고추장)을 넣고 강불, 중불, 약불로 순차적으로 끓여서 추어탕을 제조한다.In order to solve this problem, Korean Patent Registration No. 0578323 discloses a method of cooking Chinese herbal tea soup that hides the fishy taste peculiar to churro, produces a light taste, and minimizes the reduction of nutritional components so that even people with a weak stomach can consume it without feeling repulsive. It is suggested that salt is sprinkled on fish, washed, boiled with water and sieved, mixed with perilla sesame powder and sieved again to prepare siraegi, herbal medicines (gugija, tosaja, bokbunja, chajeonja, omija), marinade (Onion, soybean paste, red pepper paste) and boil sequentially over high, medium, and low heat to make Chueotang.
그러나, 여전히 미꾸라지를 단순 세척하므로 비린내와 흙냄새가 추어탕에 잔류할 수 있다. 또한, 무청시래기를 적용하는 경우 무청시래기의 질긴 식감으로 인해 기호성이 떨어지는 문제가 있다.However, since the mudfish is still simply washed, fishy and earthy odors may remain in the soup. In addition, in the case of applying radish radish radish, there is a problem of poor palatability due to the tough texture of radish radish radish.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 미꾸라지의 비린내와 흙냄새를 완전히 제거하여 취식의 거부감을 줄이고, 무청시래기를 부드럽고 맛있게 조리하여 맛과 풍미와 기호성이 우수한 추어탕을 제공하는 것이다.The present invention was made to solve the above problems, and the object of the present invention is to completely remove the fishy smell and earthy smell of loaches to reduce the feeling of reluctance to eat, and to cook radish green seaweed softly and deliciously so that the taste, flavor and palatability are excellent. It is to provide chueotang.
본 발명의 과제는 이상에서 언급한 과제들로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The object of the present invention is not limited to the tasks mentioned above, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.
상기 목적을 달성하기 위하여 본 발명은In order to achieve the above object, the present invention
미꾸라지 육수를 준비하는 단계;Preparing loach broth;
무청시래기를 준비하는 단계; 및Preparing radish siraegi; and
미꾸라지 육수 및 무청시래기를 이용하여 추어탕을 제조하는 단계;를 포함하는 추어탕의 제조방법을 제공한다.It provides a method for manufacturing chueotang comprising the steps of preparing chueotang using loach broth and radish radish.
또한, 상기 미꾸라지 육수를 준비하는 단계는,In addition, the step of preparing the loach broth,
미꾸라지를 수돗물에 침지하고, 소금을 이용하여 해감하는 단계;immersing loaches in tap water and removing them using salt;
해감한 미꾸라지를 꺼내어 호박잎분말 및 머위잎분말을 이용하여 미꾸라지 표면의 불순물을 1차 세척하는 단계;Taking out the degraded loach and firstly washing impurities on the surface of the loach using pumpkin leaf powder and butterbur leaf powder;
1차 세척한 미꾸라지를 식초 8-12 중량부 및 정제수 88-92 중량부를 포함하는 식초물을 이용하여 2차 세척하는 단계;Secondary washing of the firstly washed loach with vinegar water containing 8-12 parts by weight of vinegar and 88-92 parts by weight of purified water;
2차 세척한 미꾸라지와 육수재료를 포함하는 망을 가열용기에 넣고 미꾸라지 100 중량부에 대하여 정제수 280-320 중량부를 붓고 140-150℃의 온도로 100-140분 동안 가열하여 미꾸라지를 삶으며 육수를 제조하는 단계;Put the net containing the secondly washed loach and broth material into a heating container, pour 280-320 parts by weight of purified water based on 100 parts by weight of the loach, and boil the loach by heating for 100-140 minutes at a temperature of 140-150 ° C. manufacturing;
가열용기에서 미꾸라지를 꺼내어 믹서기에 넣고 1차 분쇄하는 단계;Taking out the loach from the heating container and putting it in a blender and first crushing it;
1차 분쇄 후 믹서기에 상기 육수를 첨가하며 2차 분쇄하는 단계; 및Adding the broth to a blender after primary grinding and secondary grinding; and
2차 분쇄한 미꾸라지를 체를 통과하게 하며 가열용기의 육수와 혼합하는 단계;를 포함하고,Including; passing the secondly pulverized loach through a sieve and mixing it with the broth of the heating container;
상기 육수재료는 황기, 월계수잎, 고추, 엄나무, 다시마, 대파, 생강, 마늘 및 통후추를 포함하고,The broth ingredients include astragalus, bay leaf, red pepper, oak tree, kelp, green onion, ginger, garlic and whole pepper,
상기 무청시래기를 준비하는 단계는,The step of preparing the radish siraegi,
무청시래기를 소금 1-3 중량부, 베이킹파우더 1-3 중량부 및 정제수 94-98 중량부를 포함하는 세척액으로 세척하는 단계;Washing radish green seaweed with a washing solution containing 1-3 parts by weight of salt, 1-3 parts by weight of baking powder and 94-98 parts by weight of purified water;
세척한 무청시래기를 침지 조성물에 28-32℃의 온도에서 28-32분 동안 침지하는 단계Step of immersing washed radish greens in an immersion composition at a temperature of 28-32 ° C for 28-32 minutes
침지한 무청시래기를 탈수하는 단계;Dehydrating the immersed radish seaweed;
탈수한 무청시래기를 제1 양념 조성물로 양념하는 단계; 및Seasoning the dehydrated radish greens with a first seasoning composition; and
양념한 무청시래기를 1-5℃의 온도에서 1-3시간 동안 숙성하는 단계;를 포함하고,Aging the seasoned radish radish radish at a temperature of 1-5 ° C for 1-3 hours;
상기 침지 조성물은,The immersion composition,
현미, 보리, 귀리, 마늘 및 매실을 3:3:2:1:1의 중량비율로 혼합하고 분쇄한 분쇄물 28-32 중량부, 물 68-72 중량부 및 아밀라아제 0.01-0.05 중량부를 혼합하여 혼합액을 제조하는 단계; 상기 혼합액을 88-92℃의 온도에서 58-62분 동안 가열하는 단계; 가열된 혼합액을 48-52℃의 온도로 냉각하고, 상기 혼합액 100 중량부에 대하여 프로테아제 0.01-0.05 중량부를 첨가하고 48-52℃의 온도에서 100-200 rpm의 회전속도로 22-26시간 동안 교반하여 당화액을 제조하는 단계; 상기 당화액 100 중량부에 대하여 효모 0.3-0.7 중량부를 첨가한 후 18-22℃의 온도에서 80-120 rpm의 회전속도로 46-50시간 동안 교반하여 1차 발효하는 단계; 및 1차 발효 후, 28-32℃의 온도에서 교반없이 6-8일 동안 2차 발효하는 단계;를 포함하는 발효액을 제조하는 단계;Brown rice, barley, oats, garlic, and plum were mixed in a weight ratio of 3:3:2:1:1, and 28-32 parts by weight of the pulverized material, 68-72 parts by weight of water, and 0.01-0.05 part by weight of amylase were mixed. preparing a mixed solution; heating the mixed solution at a temperature of 88-92° C. for 58-62 minutes; The heated mixture was cooled to a temperature of 48-52 ° C, 0.01-0.05 parts by weight of protease was added based on 100 parts by weight of the mixture, and stirred at a temperature of 48-52 ° C at a rotational speed of 100-200 rpm for 22-26 hours. preparing a saccharification solution; After adding 0.3-0.7 parts by weight of yeast based on 100 parts by weight of the saccharification solution, primary fermentation by stirring at a temperature of 18-22 ° C. at a rotational speed of 80-120 rpm for 46-50 hours; Preparing a fermentation broth comprising; and performing secondary fermentation at a temperature of 28-32° C. for 6-8 days without stirring after the first fermentation;
메리골드, 캐모마일 및 쟈스민을 세척하여 준비하는 단계; 준비된 메리골드 33-37 중량부, 캐모마일 33-37 중량부 및 쟈스민 28-32 중량부를 혼합하여 꽃혼합물을 준비하는 단계; 준비된 꽃혼합물을 115-125℃의 온도에서 8-12분 동안 볶는 단계; 볶아진 꽃혼합물을 40-50℃의 온도에서 2-4시간 동안 건조하는 단계; 및 끓는 물 1000 중량부에 건조된 꽃혼합물 90-110 중량부를 첨가하여 우려낸 후 여과하는 단계;를 포함하는 꽃물을 제조하는 단계;Preparing by washing marigold, chamomile and jasmine; Preparing a flower mixture by mixing 33-37 parts by weight of prepared marigold, 33-37 parts by weight of chamomile and 28-32 parts by weight of jasmine; Roasting the prepared flower mixture at a temperature of 115-125 ° C. for 8-12 minutes; drying the roasted flower mixture at a temperature of 40-50 ° C for 2-4 hours; Preparing a flower water comprising; and adding 90-110 parts by weight of dried flower mixture to 1000 parts by weight of boiling water, brewing, and then filtering;
가죽밤그물버섯, 만가닥버섯 및 치마버섯을 준비하여, 식초물로 1차 세척한 후, 흐르는 물에 2차 세척하는 단계; 세척된 가죽밤그물버섯 38-42 중량부, 만가닥버섯 38-42 중량부 및 치마버섯 18-22 중량부를 혼합하여 버섯혼합물을 제조하는 단계; 상기 버섯혼합물에 소금을 첨가하여 22-26시간 동안 절이는 단계; 절여진 버섯혼합물에 물을 부어 전체 소금의 농도를 4-5%로 맞추어 소금물을 형성하는 단계; 소금물이 형성된 버섯혼합물을 33-37℃의 온도에서 48-72시간 동안 숙성시켜 숙성버섯을 제조하는 단계; 상기 숙성버섯을 탈수 및 건조하고, 영하 48-52℃의 온도로 급속냉동시키고, 동결건조 및 분쇄하여 숙성버섯분말을 제조하는 단계; 및Preparing chestnut net mushrooms, mango mushrooms, and skirt mushrooms, washing them first with vinegar water, and then washing them secondarily in running water; Preparing a mushroom mixture by mixing 38-42 parts by weight of the washed chestnut net mushroom, 38-42 parts by weight of the burdock mushroom, and 18-22 parts by weight of the skirt mushroom; Pickling for 22-26 hours by adding salt to the mushroom mixture; Forming brine by pouring water into the pickled mushroom mixture to adjust the concentration of the total salt to 4-5%; Aging the brine-formed mushroom mixture at a temperature of 33-37 ° C. for 48-72 hours to prepare aged mushrooms; Dehydrating and drying the aged mushrooms, rapidly freezing them at a temperature of minus 48-52 ° C, freeze-drying and grinding them to prepare aged mushroom powder; and
상기 발효액 28-32 중량부, 상기 꽃물 48-52 중량부 및 상기 숙성버섯분말 18-22 중량부를 혼합하는 단계;를 수행하여 제조되고,Mixing 28-32 parts by weight of the fermentation broth, 48-52 parts by weight of the flower water and 18-22 parts by weight of the aged mushroom powder;
상기 제1 양념 조성물은 고춧가루 38-42 중량부, 들깨가루 24-28 중량부, 고추장 8-12 중량부, 다진마늘 3-7 중량부, 된장 3-7 중량부, 다시다 3-7 중량부, 다진생강 1-5 중량부, 소금 1-5 중량부 및 설탕 1-5 중량부를 포함하고,The first seasoning composition includes 38-42 parts by weight of red pepper powder, 24-28 parts by weight of perilla seed powder, 8-12 parts by weight of red pepper paste, 3-7 parts by weight of minced garlic, 3-7 parts by weight of soybean paste, 3-7 parts by weight of dashi, 1-5 parts by weight of minced ginger, 1-5 parts by weight of salt and 1-5 parts by weight of sugar,
상기 추어탕을 제조하는 단계는,The step of preparing the chueotang,
준비한 미꾸라지 육수에 들깨가루, 콩가루, 통깨가루, 다시다, 미원, 된장, 소금, 및 후추를 포함하는 제2 양념 조성물을 넣고 끓이는 단계; 및Adding a second seasoning composition including perilla powder, soybean powder, sesame powder, dashi, miwon, soybean paste, salt, and pepper to the prepared loach broth and boiling; and
미꾸라지 육수에 무청시래기를 넣고 끓이는 단계;를 포함하는 것이 바람직하다.It is preferable to include; putting radish greens in the loach broth and boiling it.
또한, 상기 제2 양념 조성물은 씨앗오일을 더 포함하고,In addition, the second seasoning composition further comprises seed oil,
상기 씨앗오일은,The seed oil,
유자씨, 연꽃씨 및 함초씨를 분쇄하여 유자씨분말, 연꽃씨분말 및 함초씨분말을 준비하는 단계; 상기 유자씨분말, 연꽃씨분말 및 함초씨분말을 1:1:1의 중량비율로 혼합하여 혼합씨분말을 준비하는 단계; 상기 혼합씨분말 및 헥산을 혼합하고, 28-32℃의 온도에서 2-4일 동안 교반하여 추출물을 제조하는 단계; 및 상기 추출물을 여과하고 감압농축한 후 원심분리하여 이물질을 제거한 후, 감압증류하는 단계;를 수행하여 제조되는 것을 특징으로 한다.Preparing citron seed powder, lotus seed powder, and seaweed seed powder by crushing citron seeds, lotus seeds, and seaweed seeds; Preparing mixed seed powder by mixing the citron seed powder, lotus seed powder, and seaweed seed powder in a weight ratio of 1:1:1; Preparing an extract by mixing the mixed seed powder and hexane and stirring at a temperature of 28-32 ° C for 2-4 days; And filtering the extract, concentrating under reduced pressure, centrifuging to remove foreign substances, and then distilling under reduced pressure; characterized in that it is prepared by performing.
본 발명에 따른 추어탕은 미꾸라지의 비린내와 흙냄새를 완전히 제거하여 취식의 거부감을 줄이고, 무청시래기를 부드럽고 맛있게 조리하여 맛과 풍미와 기호성이 우수하다.Chueotang according to the present invention completely removes the fishy smell and earthy smell of loaches to reduce the feeling of reluctance to eat, and cooks radish green seaweed softly and deliciously, so it has excellent taste, flavor and palatability.
이하에서는 첨부된 도면을 참조하여 다양한 실시예를 보다 상세하게 설명한다. 본 명세서에 기재된 실시예는 다양하게 변형될 수 있다. 특정한 실시예가 도면에서 묘사되고 상세한 설명에서 자세하게 설명될 수 있다. 그러나 첨부된 도면에 개시된 특정한 실시 예는 다양한 실시예를 쉽게 이해하도록 하기 위한 것일 뿐이다. 따라서 첨부된 도면에 개시된 특정 실시예에 의해 기술적 사상이 제한되는 것은 아니며, 발명의 사상 및 기술 범위에 포함되는 모든 균등물 또는 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described in this specification may be modified in various ways. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, specific embodiments disclosed in the accompanying drawings are only intended to facilitate understanding of various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.
1차, 2차, 제1, 제2 등과 같이 서수를 포함하는 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이러한 구성요소들은 상술한 용어에 의해 한정되지는 않는다. 상술한 용어는 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.Terms including ordinal numbers such as primary, secondary, first, and second may be used to describe various elements, but these elements are not limited by the above-mentioned terms. The terminology described above is only used for the purpose of distinguishing one component from another.
본 명세서에서, '포함한다' 또는 '가지다' 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. 어떤 구성요소가 다른 구성요소에 '연결되어' 있다거나 '접속되어' 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다. 반면에, 어떤 구성요소가 다른 구성요소에 '직접 연결되어' 있다거나 '직접 접속되어' 있다고 언급된 때에는, 중간에 다른 구성요소가 존재하지 않는 것으로 이해되어야 할 것이다.In this specification, terms such as 'comprise' or 'having' are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded. It is understood that when a component is referred to as being 'connected' or 'connected' to another component, it may be directly connected or connected to the other component, but other components may exist in the middle. It should be. On the other hand, when a component is referred to as being 'directly connected' or 'directly connected' to another component, it should be understood that no other component exists in the middle.
그 밖에도, 본 발명을 설명함에 있어서, 관련된 공지 기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우, 그에 대한 상세한 설명은 축약하거나 생략한다.In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be abbreviated or omitted.
본 발명은 the present invention
미꾸라지 육수를 준비하는 단계;Preparing loach broth;
무청시래기를 준비하는 단계; 및Preparing radish siraegi; and
미꾸라지 육수 및 무청시래기를 이용하여 추어탕을 제조하는 단계;를 포함하는 추어탕의 제조방법을 제공한다.It provides a method for manufacturing chueotang comprising the steps of preparing chueotang using loach broth and radish radish.
이하, 본 발명에 따른 추어탕의 제조방법에 대하여 각 단계별로 상세히 설명한다.Hereinafter, the method for manufacturing chueotang according to the present invention will be described in detail for each step.
먼저, 본 발명에 따른 추어탕의 제조방법은 미꾸라지 육수를 준비하는 단계를 포함한다.First, the method for manufacturing chueotang according to the present invention includes preparing loach broth.
상기 단계에서는 추어탕 제조를 위한 미꾸라지 육수를 제조한다.In the above step, loach broth for making chueotang is prepared.
상기 미꾸라지 육수를 준비하는 단계는,The step of preparing the loach broth,
미꾸라지를 수돗물에 침지하고, 소금을 이용하여 해감하는 단계;immersing loaches in tap water and removing them using salt;
해감한 미꾸라지를 꺼내어 호박잎분말 및 머위잎분말을 이용하여 미꾸라지 표면의 불순물을 1차 세척하는 단계;Taking out the degraded loach and firstly washing impurities on the surface of the loach using pumpkin leaf powder and butterbur leaf powder;
1차 세척한 미꾸라지를 식초 8-12 중량부 및 정제수 88-92 중량부를 포함하는 식초물을 이용하여 2차 세척하는 단계;Secondary washing of the firstly washed loach with vinegar water containing 8-12 parts by weight of vinegar and 88-92 parts by weight of purified water;
2차 세척한 미꾸라지와 육수재료를 포함하는 망을 가열용기에 넣고 미꾸라지 100 중량부에 대하여 정제수 280-320 중량부를 붓고 140-150℃의 온도로 100-140분 동안 가열하여 미꾸라지를 삶으며 육수를 제조하는 단계;Put the net containing the secondly washed loach and broth material into a heating container, pour 280-320 parts by weight of purified water based on 100 parts by weight of the loach, and boil the loach by heating for 100-140 minutes at a temperature of 140-150 ° C. manufacturing;
가열용기에서 미꾸라지를 꺼내어 믹서기에 넣고 1차 분쇄하는 단계;Taking out the loach from the heating container and putting it in a blender and first crushing it;
1차 분쇄 후 믹서기에 상기 육수를 첨가하며 2차 분쇄하는 단계; 및Adding the broth to a blender after primary grinding and secondary grinding; and
2차 분쇄한 미꾸라지를 체를 통과하게 하며 가열용기의 육수와 혼합하는 단계;를 포함하는 것이 바람직하다.It is preferable to include; passing the secondly pulverized loach through a sieve and mixing with the broth of the heating container.
먼저, 미꾸라지를 수돗물에 침지하고, 소금을 이용하여 해감한다. 기본적으로 미꾸라지를 해감하기 위해 수돗물에 침지 후 소금을 뿌려 해감한다. 2~3회 반복하여 수행하는 것이 더욱 바람직하다.First, the loaches are immersed in tap water and decomposed using salt. Basically, in order to detoxify loach, it is immersed in tap water and then sprinkled with salt. It is more preferable to repeat 2-3 times.
다음, 해감한 미꾸라지를 꺼내어 호박잎분말 및 머위잎분말을 이용하여 미꾸라지 표면의 불순물을 1차 세척한다. 미꾸라지는 비린내와 흙내음을 간직하고 있어 이를 효과적으로 제거할 필요가 있다. 본 발명에서는 호박잎분말과 머위잎분말을 이용해 미꾸라지 표면의 불순물을 깨끗하게 세척하고자 한다. 상기 호박잎분말과 머위잎분말로 인해 미꾸라지 표면의 불순물이 깨끗하게 세척될 수 있고, 각 분말의 향으로 인해 비린내를 더욱 저감시킨다.Next, the decomposed loach is taken out and impurities on the surface of the loach are first washed using pumpkin leaf powder and butterbur leaf powder. Mudfish retains fishy and earthy odors, so it is necessary to effectively remove them. In the present invention, it is intended to clean impurities on the surface of the loach using pumpkin leaf powder and butterbur leaf powder. Due to the pumpkin leaf powder and butterbur leaf powder, impurities on the surface of the loach can be cleaned cleanly, and the fishy smell is further reduced due to the fragrance of each powder.
다음, 1차 세척한 미꾸라지를 식초 8-12 중량부 및 정제수 88-92 중량부를 포함하는 식초물을 이용하여 2차 세척한다. 식초물을 이용해 미꾸라지를 2차 세척하여 비린내와 흙내음을 완전히 제거한다.Next, the first washed loaches are washed secondarily using vinegar water containing 8-12 parts by weight of vinegar and 88-92 parts by weight of purified water. Wash the loaches a second time with vinegar water to completely remove the fishy and earthy smell.
다음, 차 세척한 미꾸라지와 육수재료를 포함하는 망을 가열용기에 넣고 미꾸라지 100 중량부에 대하여 정제수 280-320 중량부를 붓고 140-150℃의 온도로 100-140분 동안 가열하여 미꾸라지를 삶으며 육수를 제조한다.Next, put the net containing the tea-washed loach and broth material into a heating container, pour 280-320 parts by weight of purified water based on 100 parts by weight of the loach, and boil the loach by heating for 100-140 minutes at a temperature of 140-150 ° C. to manufacture
상기 육수재료는 황기, 월계수잎, 고추, 엄나무, 다시마, 대파, 생강, 마늘 및 통후추를 포함하는 것이 바람직하다. 상기 육수재료는 황기 8-12 중량부, 4-8 중량부, 고추 4-8 중량부, 엄나무 4-8 중량부, 다시마 8-12 중량부, 대파 14-18 중량부, 생강 4-8 중량부, 마늘 4-8 중량부 및 통후추 1-5 중량부를 포함한다.The broth material preferably includes astragalus, bay leaf, red pepper, oak tree, kelp, green onion, ginger, garlic and whole pepper. The broth ingredients are 8-12 parts by weight of Astragalus, 4-8 parts by weight of red pepper, 4-8 parts by weight of Japanese oak, 8-12 parts by weight of kelp, 14-18 parts by weight of green onion, 4-8 parts by weight of ginger 4-8 parts by weight of garlic and 1-5 parts by weight of whole black pepper.
다음, 가열용기에서 미꾸라지를 꺼내어 믹서기에 넣고 1차 분쇄한다.Next, take out the loaches from the heating container, put them in a blender, and grind them first.
다음, 1차 분쇄 후 믹서기에 상기 육수를 첨가하며 2차 분쇄한다. 상기 육수는 미꾸라지 100 중량부에 대하여 8-12 중량부 첨가하는 것이 바람직하다. 육수를 첨가하며 2차 분쇄함으로써 더욱 잘게 분쇄되어 미꾸라지의 살과 뼈의 영양성분을 취득 가능하다.Next, after the first grinding, the broth is added to the blender and the second grinding is performed. It is preferable to add 8-12 parts by weight of the broth based on 100 parts by weight of loach. By adding broth and crushing the second time, it is more finely ground and it is possible to obtain nutrients from the meat and bones of loaches.
다음, 2차 분쇄한 미꾸라지를 체를 통과하게 하며 가열용기의 육수와 혼합하는 단계를 포함한다. 2차 분쇄한 미꾸라지를 체를 이용해 걸러 남은 잡뼈 등을 완전히 제거하고 육수와 혼합하여 미꾸라지 육수를 제조한다.Next, passing the secondly pulverized loach through a sieve and mixing it with the broth in the heating container. Filter the secondly crushed loach using a sieve, completely remove the remaining miscellaneous bones, and mix with broth to prepare loach broth.
다음으로, 본 발명에 따른 추어탕의 제조방법은 무청시래기를 준비하는 단계를 포함한다.Next, the method for manufacturing chueotang according to the present invention includes preparing a radish radish.
상기 무청시래기를 준비하는 단계는,The step of preparing the radish siraegi,
무청시래기를 소금 1-3 중량부, 베이킹파우더 1-3 중량부 및 정제수 94-98 중량부를 포함하는 세척액으로 세척하는 단계;Washing radish green seaweed with a washing solution containing 1-3 parts by weight of salt, 1-3 parts by weight of baking powder and 94-98 parts by weight of purified water;
세척한 무청시래기를 침지 조성물에 28-32℃의 온도에서 28-32분 동안 침지하는 단계Step of immersing washed radish greens in an immersion composition at a temperature of 28-32 ° C for 28-32 minutes
침지한 무청시래기를 탈수하는 단계;Dehydrating the immersed radish seaweed;
탈수한 무청시래기를 제1 양념 조성물로 양념하는 단계; 및Seasoning the dehydrated radish greens with a first seasoning composition; and
양념한 무청시래기를 1-5℃의 온도에서 1-3시간 동안 숙성하는 단계;를 포함하는 것이 바람직하다.It is preferable to include; aging for 1-3 hours at a temperature of 1-5 ℃.
먼저, 무청시래기를 소금 1-3 중량부, 베이킹파우더 1-3 중량부 및 정제수 94-98 중량부를 포함하는 세척액으로 세척한다. 소금과 베이킹파우더를 포함하는 세척액으로 무청시래기를 세척하며, 이를 통해 무청시래기 표면의 이물질 제거와 함께 어느정도 숨을 죽이는 작업이 진행된다.First, radish green seaweed is washed with a washing solution containing 1-3 parts by weight of salt, 1-3 parts by weight of baking powder, and 94-98 parts by weight of purified water. The cleaning solution containing salt and baking powder is used to wash the radish radish radish, which removes foreign substances from the surface of the radish radish and suffocates to some extent.
다음, 세척한 무청시래기를 침지 조성물에 28-32℃의 온도에서 28-32분 동안 침지한다.Next, the washed radish greens is immersed in the immersion composition at a temperature of 28-32 ° C for 28-32 minutes.
상기 침지 조성물은,The immersion composition,
현미, 보리, 귀리, 마늘 및 매실을 3:3:2:1:1의 중량비율로 혼합하고 분쇄한 분쇄물 28-32 중량부, 물 68-72 중량부 및 아밀라아제 0.01-0.05 중량부를 혼합하여 혼합액을 제조하는 단계; 상기 혼합액을 88-92℃의 온도에서 58-62분 동안 가열하는 단계; 가열된 혼합액을 48-52℃의 온도로 냉각하고, 상기 혼합액 100 중량부에 대하여 프로테아제 0.01-0.05 중량부를 첨가하고 48-52℃의 온도에서 100-200 rpm의 회전속도로 22-26시간 동안 교반하여 당화액을 제조하는 단계; 상기 당화액 100 중량부에 대하여 효모 0.3-0.7 중량부를 첨가한 후 18-22℃의 온도에서 80-120 rpm의 회전속도로 46-50시간 동안 교반하여 1차 발효하는 단계; 및 1차 발효 후, 28-32℃의 온도에서 교반없이 6-8일 동안 2차 발효하는 단계;를 포함하는 발효액을 제조하는 단계;Brown rice, barley, oats, garlic, and plum were mixed in a weight ratio of 3:3:2:1:1, and 28-32 parts by weight of the pulverized material, 68-72 parts by weight of water, and 0.01-0.05 part by weight of amylase were mixed. preparing a mixed solution; heating the mixed solution at a temperature of 88-92° C. for 58-62 minutes; The heated mixture was cooled to a temperature of 48-52 ° C, 0.01-0.05 parts by weight of protease was added based on 100 parts by weight of the mixture, and stirred at a temperature of 48-52 ° C at a rotational speed of 100-200 rpm for 22-26 hours. preparing a saccharification solution; After adding 0.3-0.7 parts by weight of yeast based on 100 parts by weight of the saccharification solution, primary fermentation by stirring at a temperature of 18-22 ° C. at a rotational speed of 80-120 rpm for 46-50 hours; Preparing a fermentation broth comprising; and performing secondary fermentation at a temperature of 28-32° C. for 6-8 days without stirring after the first fermentation;
메리골드, 캐모마일 및 쟈스민을 세척하여 준비하는 단계; 준비된 메리골드 33-37 중량부, 캐모마일 33-37 중량부 및 쟈스민 28-32 중량부를 혼합하여 꽃혼합물을 준비하는 단계; 준비된 꽃혼합물을 115-125℃의 온도에서 8-12분 동안 볶는 단계; 볶아진 꽃혼합물을 40-50℃의 온도에서 2-4시간 동안 건조하는 단계; 및 끓는 물 1000 중량부에 건조된 꽃혼합물 90-110 중량부를 첨가하여 우려낸 후 여과하는 단계;를 포함하는 꽃물을 제조하는 단계;Preparing by washing marigold, chamomile and jasmine; Preparing a flower mixture by mixing 33-37 parts by weight of prepared marigold, 33-37 parts by weight of chamomile and 28-32 parts by weight of jasmine; Roasting the prepared flower mixture at a temperature of 115-125 ° C. for 8-12 minutes; drying the roasted flower mixture at a temperature of 40-50 ° C for 2-4 hours; Preparing a flower water comprising; and adding 90-110 parts by weight of dried flower mixture to 1000 parts by weight of boiling water, brewing, and then filtering;
가죽밤그물버섯, 만가닥버섯 및 치마버섯을 준비하여, 식초물로 1차 세척한 후, 흐르는 물에 2차 세척하는 단계; 세척된 가죽밤그물버섯 38-42 중량부, 만가닥버섯 38-42 중량부 및 치마버섯 18-22 중량부를 혼합하여 버섯혼합물을 제조하는 단계; 상기 버섯혼합물에 소금을 첨가하여 22-26시간 동안 절이는 단계; 절여진 버섯혼합물에 물을 부어 전체 소금의 농도를 4-5%로 맞추어 소금물을 형성하는 단계; 소금물이 형성된 버섯혼합물을 33-37℃의 온도에서 48-72시간 동안 숙성시켜 숙성버섯을 제조하는 단계; 상기 숙성버섯을 탈수 및 건조하고, 영하 48-52℃의 온도로 급속냉동시키고, 동결건조 및 분쇄하여 숙성버섯분말을 제조하는 단계; 및Preparing chestnut net mushrooms, mango mushrooms, and skirt mushrooms, washing them first with vinegar water, and then washing them secondarily in running water; Preparing a mushroom mixture by mixing 38-42 parts by weight of the washed chestnut net mushroom, 38-42 parts by weight of the burdock mushroom, and 18-22 parts by weight of the skirt mushroom; Pickling for 22-26 hours by adding salt to the mushroom mixture; Forming brine by pouring water into the pickled mushroom mixture to adjust the concentration of the total salt to 4-5%; Aging the brine-formed mushroom mixture at a temperature of 33-37 ° C. for 48-72 hours to prepare aged mushrooms; Dehydrating and drying the aged mushrooms, rapidly freezing them at a temperature of minus 48-52 ° C, freeze-drying and grinding them to prepare aged mushroom powder; and
상기 발효액 28-32 중량부, 상기 꽃물 48-52 중량부 및 상기 숙성버섯분말 18-22 중량부를 혼합하는 단계;를 수행하여 제조되는 것을 사용한다.Mixing 28-32 parts by weight of the fermentation broth, 48-52 parts by weight of the flower water and 18-22 parts by weight of the aged mushroom powder; is used.
상기 침지액에 침지함으로써 무청시래기 자체에도 간과 영양성분이 도입되고, 무청시래기를 연하게 제조할 수 있다.By immersing in the immersion liquid, the liver and nutrients are introduced into the radish radish itself, and the radish radish can be produced softly.
다음, 침지한 무청시래기를 탈수한다.Next, the soaked radish radish radish is dehydrated.
다음, 탈수한 무청시래기를 제1 양념 조성물로 양념한다. 상기에서는 무청시래기를 제1 양념 조성물로 양념하여 무청시래기를 더욱 연하고 맛있도록 조리한다.Next, the dehydrated radish green radish is seasoned with the first seasoning composition. In the above, the radish radish is seasoned with the first seasoning composition to cook the radish radish to make it more tender and delicious.
상기 제1 양념 조성물은 고춧가루 38-42 중량부, 들깨가루 24-28 중량부, 고추장 8-12 중량부, 다진마늘 3-7 중량부, 된장 3-7 중량부, 다시다 3-7 중량부, 다진생강 1-5 중량부, 소금 1-5 중량부 및 설탕 1-5 중량부를 포함하는 것이 바람직하고, 고춧가루 39-41 중량부, 들깨가루 25-27 중량부, 고추장 9-11 중량부, 다진마늘 4-6 중량부, 된장 4-6 중량부, 다시다 4-6 중량부, 다진생강 2-4 중량부, 소금 2-4 중량부 및 설탕 2-4 중량부를 포함하는 것이 더욱 바람직하다.The first seasoning composition includes 38-42 parts by weight of red pepper powder, 24-28 parts by weight of perilla seed powder, 8-12 parts by weight of red pepper paste, 3-7 parts by weight of minced garlic, 3-7 parts by weight of soybean paste, 3-7 parts by weight of dashi, It is preferable to include 1-5 parts by weight of minced ginger, 1-5 parts by weight of salt and 1-5 parts by weight of sugar, 39-41 parts by weight of red pepper powder, 25-27 parts by weight of perilla powder, 9-11 parts by weight of red pepper paste, minced It is more preferable to include 4-6 parts by weight of garlic, 4-6 parts by weight of soybean paste, 4-6 parts by weight of dashi, 2-4 parts by weight of minced ginger, 2-4 parts by weight of salt and 2-4 parts by weight of sugar.
다음, 양념한 무청시래기를 1-5℃의 온도에서 1-3시간 동안 숙성한다. 상기 숙성과정을 통해 더욱 연해진 무청시래기는 맛과 풍미가 우수하다.Next, the seasoned radish greens is aged for 1-3 hours at a temperature of 1-5 ° C. Radish radish radish, which has been further softened through the aging process, has excellent taste and flavor.
다음으로, 본 발명에 따른 추어탕의 제조방법은 미꾸라지 육수 및 무청시래기를 이용하여 추어탕을 제조하는 단계를 포함한다.Next, the method of manufacturing chueotang according to the present invention includes the step of preparing chueotang using loach broth and radish seaweed.
상기 추어탕을 제조하는 단계는,The step of preparing the chueotang,
준비한 미꾸라지 육수에 들깨가루, 콩가루, 통깨가루, 다시다, 미원, 된장, 소금, 및 후추를 포함하는 제2 양념 조성물을 넣고 끓이는 단계; 및Adding a second seasoning composition including perilla powder, soybean powder, sesame powder, dashi, miwon, soybean paste, salt, and pepper to the prepared loach broth and boiling; and
미꾸라지 육수에 무청시래기를 넣고 끓이는 단계;를 포함한다.It includes; adding radish greens to the loach broth and boiling it.
먼저, 준비한 미꾸라지 육수에 들깨가루, 콩가루, 통깨가루, 다시다, 미원, 된장, 소금, 및 후추를 포함하는 제2 양념 조성물을 넣고 끓인다.First, add a second seasoning composition containing perilla powder, soybean powder, sesame powder, dashi, miwon, soybean paste, salt, and pepper to the prepared loach broth and boil.
상기 제2 양념 조성물은 들깨가루 28-32 중량부, 콩가루 8-12 중량부, 통깨가루 8-12 중량부, 다시다 3-7 중량부, 미원 1-5 중량부, 된장 18-22 중량부, 소금 0.5-1.5 중량부 및 후추 0.3-0.6 중량부를 포함한다. The second seasoning composition includes 28-32 parts by weight of perilla powder, 8-12 parts by weight of soybean flour, 8-12 parts by weight of sesame powder, 3-7 parts by weight of dashi, 1-5 parts by weight of Miwon, 18-22 parts by weight of soybean paste, 0.5-1.5 parts by weight of salt and 0.3-0.6 parts by weight of black pepper.
또한, 상기 제2 양념 조성물은 씨앗오일을 1-5 중량부 더 포함하는 것이 바람직하다.In addition, the second seasoning composition preferably further comprises 1-5 parts by weight of seed oil.
상기 씨앗오일은,The seed oil,
유자씨, 연꽃씨 및 함초씨를 분쇄하여 유자씨분말, 연꽃씨분말 및 함초씨분말을 준비하는 단계; 상기 유자씨분말, 연꽃씨분말 및 함초씨분말을 1:1:1의 중량비율로 혼합하여 혼합씨분말을 준비하는 단계; 상기 혼합씨분말 및 헥산을 혼합하고, 28-32℃의 온도에서 2-4일 동안 교반하여 추출물을 제조하는 단계; 및 상기 추출물을 여과하고 감압농축한 후 원심분리하여 이물질을 제거한 후, 감압증류하는 단계;를 수행하여 제조되는 것을 사용한다.Preparing citron seed powder, lotus seed powder, and seaweed seed powder by crushing citron seeds, lotus seeds, and seaweed seeds; Preparing mixed seed powder by mixing the citron seed powder, lotus seed powder, and seaweed seed powder in a weight ratio of 1:1:1; Preparing an extract by mixing the mixed seed powder and hexane and stirring at a temperature of 28-32 ° C for 2-4 days; and filtering the extract, concentrating under reduced pressure, centrifuging to remove foreign substances, and then distilling under reduced pressure.
본 발명을 하기의 실시예에 의해 보다 상세하게 설명한다.The present invention is explained in more detail by the following examples.
단, 하기 실시예는 본 발명의 내용을 예시하는 것일 뿐 발명의 범위가 실시예 및 실험예에 의해 한정되는 것은 아니다.However, the following examples are merely illustrative of the content of the present invention, but the scope of the invention is not limited by the examples and experimental examples.
<실시예 1> 추어탕의 제조-1<Example 1> Preparation of Chueotang-1
미꾸라지를 수돗물에 침지하고, 소금을 이용하여 해감하였다. 이후, 해감한 미꾸라지를 꺼내어 호박잎분말 및 머위잎분말을 이용하여 미꾸라지 표면의 불순물을 1차 세척하였다. 1차 세척한 미꾸라지를 식초 10 중량부 및 정제수 90 중량부를 포함하는 식초물을 이용하여 2차 세척하였다. 2차 세척한 미꾸라지와 황기, 월계수잎, 고추, 엄나무, 다시마, 대파, 생강, 마늘 및 통후추로 이루어진 육수재료를 포함하는 망을 가열용기에 넣고 미꾸라지 100 중량부에 대하여 정제수 300 중량부를 붓고 145℃의 온도로 120분 동안 가열하여 미꾸라지를 삶으며 육수를 제조하였다.The loaches were immersed in tap water and decomposed using salt. Thereafter, the decomposed loach was taken out and impurities on the surface of the loach were first washed using pumpkin leaf powder and butterbur leaf powder. The first washed loaches were washed secondarily using vinegar water containing 10 parts by weight of vinegar and 90 parts by weight of purified water. Put the secondly washed loach and a net containing broth ingredients consisting of astragalus, bay leaf, red pepper, Japanese oak, kelp, green onion, ginger, garlic, and whole pepper into a heating container, pour 300 parts by weight of purified water based on 100 parts by weight of loach, and heat at 145 ° C. Boil the loach by heating for 120 minutes at a temperature of , and prepare broth.
이후, 가열용기에서 미꾸라지를 꺼내어 믹서기에 넣고 1차 분쇄한 후, 믹서기에 상기 육수를 첨가하며 2차 분쇄하고, 2차 분쇄물을 꺼내어 체로 걸러가며 가열용기에 넣어 미꾸라지 육수를 준비하였다.Then, take out the loach from the heating container, put it in a blender, grind it first, add the broth to the blender and grind it second, take out the second ground material, filter it through a sieve, and put it in a heating container to prepare a broth for loaches.
무청시래기를 소금 2 중량부, 베이킹파우더 2 중량부 및 정제수 96 중량부를 포함하는 세척액으로 세척한 후, 발효액 30 중량부, 꽃물 50 중량부 및 숙성버섯분말 20 중량부를 혼합하여 제조된 침지 조성물에 침지하고, 30℃의 온도에서 30분 동안 유지하였다. 이후 무청시래기를 꺼내어 탈수하고, 탈수한 무청시래기를 고춧가루 40 중량부, 들깨가루 26 중량부, 고추장 10 중량부, 다진마늘 5 중량부, 된장 5 중량부, 다시다 5 중량부, 다진생강 3 중량부, 소금 3 중량부 및 설탕 3 중량부로 이루어진 양념 조성물로 양념하고, 2-4℃의 온도에서 2시간 동안 숙성하여 무청시래기를 준비하였다.After washing radish radish radish with a cleaning solution containing 2 parts by weight of salt, 2 parts by weight of baking powder, and 96 parts by weight of purified water, it is immersed in an immersion composition prepared by mixing 30 parts by weight of fermented liquid, 50 parts by weight of flower water, and 20 parts by weight of aged mushroom powder. and maintained at 30° C. for 30 minutes. Then, take out and dehydrate the dried radish radish, 40 parts by weight of red pepper powder, 26 parts by weight of perilla seed powder, 10 parts by weight of red pepper paste, 5 parts by weight of minced garlic, 5 parts by weight of soybean paste, 5 parts by weight of dashida, 3 parts by weight of minced ginger. , Seasoned with a seasoning composition consisting of 3 parts by weight of salt and 3 parts by weight of sugar, and aged at a temperature of 2-4 ° C. for 2 hours to prepare radish green seaweed.
준비한 미꾸라지 육수에 들깨가루, 콩가루, 통깨가루, 다시다, 미원, 된장, 소금, 및 후추로 이루어진 양념 조성물을 넣고 끓이며, 무청시래기를 넣고 다시금 끓여 추어탕을 제조하였다.A seasoning composition consisting of perilla powder, soybean powder, sesame powder, dashi, miwon, soybean paste, salt, and pepper was added to the prepared loach broth and boiled, and radish greens was added and boiled again to prepare chueotang.
<실시예 2> 추어탕의 제조-2<Example 2> Preparation of Chueotang-2
상기 실시예 1에서 미꾸라지 육수에 넣는 양념 조성물에 씨앗오일을 첨가한 것을 제외하고 상기 실시예 1과 동일하게 수행하여 추어탕을 제조하였다.Chueotang was prepared in the same manner as in Example 1, except that seed oil was added to the seasoning composition put into the loach broth in Example 1.
<실험예 1> 관능평가<Experimental Example 1> Sensory evaluation
상기 실시예 1 및 실시예 2에서 제조된 추어탕의 관능성을 평가하기 위하여, 맛, 풍미 및 전반적인 기호도를 검토하였다. 관능검사는 성인 남녀 50명을 대상으로 실시하였으며, 기호도를 구분하여 1점 매우 나쁘다, 3점 나쁘다, 5점 보통이다, 7점 좋다, 9점 매우 좋음으로 나타나는 9점 기호척도법을 사용하였으며, 그 결과를 하기 표 1에 나타내었다.In order to evaluate the sensory properties of Chueotang prepared in Examples 1 and 2, taste, flavor and overall acceptability were reviewed. The sensory test was conducted on 50 adult males and females, and a 9-point preference scale was used, with 1 point being very bad, 3 points being bad, 5 points being normal, 7 points being good, and 9 points being very good. The results are shown in Table 1 below.
상기 표 1에 나타낸 바와 같이, 본 발명에 따른 추어탕은 기호성이 우수한 것을 확인할 수 있었다.As shown in Table 1, it was confirmed that the Chueotang according to the present invention had excellent palatability.
Claims (3)
무청시래기를 준비하는 단계; 및
미꾸라지 육수 및 무청시래기를 이용하여 추어탕을 제조하는 단계;를 포함하고,
상기 미꾸라지 육수를 준비하는 단계는,
미꾸라지를 수돗물에 침지하고, 소금을 이용하여 해감하는 단계;
해감한 미꾸라지를 꺼내어 호박잎분말 및 머위잎분말을 이용하여 미꾸라지 표면의 불순물을 1차 세척하는 단계;
1차 세척한 미꾸라지를 식초 8-12 중량부 및 정제수 88-92 중량부를 포함하는 식초물을 이용하여 2차 세척하는 단계;
2차 세척한 미꾸라지와 육수재료를 포함하는 망을 가열용기에 넣고 미꾸라지 100 중량부에 대하여 정제수 280-320 중량부를 붓고 140-150℃의 온도로 100-140분 동안 가열하여 미꾸라지를 삶으며 육수를 제조하는 단계;
가열용기에서 미꾸라지를 꺼내어 믹서기에 넣고 1차 분쇄하는 단계;
1차 분쇄 후 믹서기에 상기 육수를 첨가하며 2차 분쇄하는 단계; 및
2차 분쇄한 미꾸라지를 체를 통과하게 하며 가열용기의 육수와 혼합하는 단계;를 포함하고,
상기 육수재료는 황기, 월계수잎, 고추, 엄나무, 다시마, 대파, 생강, 마늘 및 통후추를 포함하고,
상기 무청시래기를 준비하는 단계는,
무청시래기를 소금 1-3 중량부, 베이킹파우더 1-3 중량부 및 정제수 94-98 중량부를 포함하는 세척액으로 세척하는 단계;
세척한 무청시래기를 침지 조성물에 28-32℃의 온도에서 28-32분 동안 침지하는 단계
침지한 무청시래기를 탈수하는 단계;
탈수한 무청시래기를 제1 양념 조성물로 양념하는 단계; 및
양념한 무청시래기를 1-5℃의 온도에서 1-3시간 동안 숙성하는 단계;를 포함하고,
상기 침지 조성물은,
현미, 보리, 귀리, 마늘 및 매실을 3:3:2:1:1의 중량비율로 혼합하고 분쇄한 분쇄물 28-32 중량부, 물 68-72 중량부 및 아밀라아제 0.01-0.05 중량부를 혼합하여 혼합액을 제조하는 단계; 상기 혼합액을 88-92℃의 온도에서 58-62분 동안 가열하는 단계; 가열된 혼합액을 48-52℃의 온도로 냉각하고, 상기 혼합액 100 중량부에 대하여 프로테아제 0.01-0.05 중량부를 첨가하고 48-52℃의 온도에서 100-200 rpm의 회전속도로 22-26시간 동안 교반하여 당화액을 제조하는 단계; 상기 당화액 100 중량부에 대하여 효모 0.3-0.7 중량부를 첨가한 후 18-22℃의 온도에서 80-120 rpm의 회전속도로 46-50시간 동안 교반하여 1차 발효하는 단계; 및 1차 발효 후, 28-32℃의 온도에서 교반없이 6-8일 동안 2차 발효하는 단계;를 포함하는 발효액을 제조하는 단계;
메리골드, 캐모마일 및 쟈스민을 세척하여 준비하는 단계; 준비된 메리골드 33-37 중량부, 캐모마일 33-37 중량부 및 쟈스민 28-32 중량부를 혼합하여 꽃혼합물을 준비하는 단계; 준비된 꽃혼합물을 115-125℃의 온도에서 8-12분 동안 볶는 단계; 볶아진 꽃혼합물을 40-50℃의 온도에서 2-4시간 동안 건조하는 단계; 및 끓는 물 1000 중량부에 건조된 꽃혼합물 90-110 중량부를 첨가하여 우려낸 후 여과하는 단계;를 포함하는 꽃물을 제조하는 단계;
가죽밤그물버섯, 만가닥버섯 및 치마버섯을 준비하여, 식초물로 1차 세척한 후, 흐르는 물에 2차 세척하는 단계; 세척된 가죽밤그물버섯 38-42 중량부, 만가닥버섯 38-42 중량부 및 치마버섯 18-22 중량부를 혼합하여 버섯혼합물을 제조하는 단계; 상기 버섯혼합물에 소금을 첨가하여 22-26시간 동안 절이는 단계; 절여진 버섯혼합물에 물을 부어 전체 소금의 농도를 4-5%로 맞추어 소금물을 형성하는 단계; 소금물이 형성된 버섯혼합물을 33-37℃의 온도에서 48-72시간 동안 숙성시켜 숙성버섯을 제조하는 단계; 상기 숙성버섯을 탈수 및 건조하고, 영하 48-52℃의 온도로 급속냉동시키고, 동결건조 및 분쇄하여 숙성버섯분말을 제조하는 단계; 및
상기 발효액 28-32 중량부, 상기 꽃물 48-52 중량부 및 상기 숙성버섯분말 18-22 중량부를 혼합하는 단계;를 수행하여 제조되고,
상기 제1 양념 조성물은 고춧가루 38-42 중량부, 들깨가루 24-28 중량부, 고추장 8-12 중량부, 다진마늘 3-7 중량부, 된장 3-7 중량부, 다시다 3-7 중량부, 다진생강 1-5 중량부, 소금 1-5 중량부 및 설탕 1-5 중량부를 포함하고,
상기 추어탕을 제조하는 단계는,
준비한 미꾸라지 육수에 들깨가루, 콩가루, 통깨가루, 다시다, 미원, 된장, 소금, 및 후추를 포함하는 제2 양념 조성물을 넣고 끓이는 단계; 및
미꾸라지 육수에 무청시래기를 넣고 끓이는 단계;를 포함하는 추어탕의 제조방법.Preparing loach broth;
Preparing radish siraegi; and
Preparing chueotang using loach broth and radish siraegi; Including,
The step of preparing the loach broth,
immersing loaches in tap water and removing them using salt;
Taking out the degraded loach and firstly washing impurities on the surface of the loach using pumpkin leaf powder and butterbur leaf powder;
Secondary washing of the firstly washed loach with vinegar water containing 8-12 parts by weight of vinegar and 88-92 parts by weight of purified water;
Put the net containing the secondly washed loach and broth material into a heating container, pour 280-320 parts by weight of purified water based on 100 parts by weight of the loach, and boil the loach by heating for 100-140 minutes at a temperature of 140-150 ° C. manufacturing;
Taking out the loach from the heating container and putting it in a blender and first crushing it;
Adding the broth to a blender after primary grinding and secondary grinding; and
Including; passing the secondly pulverized loach through a sieve and mixing it with the broth of the heating container;
The broth ingredients include astragalus, bay leaf, red pepper, oak tree, kelp, green onion, ginger, garlic and whole pepper,
The step of preparing the radish siraegi,
Washing radish green seaweed with a washing solution containing 1-3 parts by weight of salt, 1-3 parts by weight of baking powder and 94-98 parts by weight of purified water;
Step of immersing washed radish greens in an immersion composition at a temperature of 28-32 ° C for 28-32 minutes
Dehydrating the immersed radish seaweed;
Seasoning the dehydrated radish greens with a first seasoning composition; and
Aging the seasoned radish radish radish at a temperature of 1-5 ° C for 1-3 hours;
The immersion composition,
Brown rice, barley, oats, garlic, and plum were mixed in a weight ratio of 3:3:2:1:1, and 28-32 parts by weight of the pulverized material, 68-72 parts by weight of water, and 0.01-0.05 part by weight of amylase were mixed. preparing a mixed solution; heating the mixed solution at a temperature of 88-92° C. for 58-62 minutes; The heated mixture was cooled to a temperature of 48-52 ° C, 0.01-0.05 parts by weight of protease was added based on 100 parts by weight of the mixture, and stirred at a temperature of 48-52 ° C at a rotational speed of 100-200 rpm for 22-26 hours. preparing a saccharification solution; After adding 0.3-0.7 parts by weight of yeast based on 100 parts by weight of the saccharification solution, primary fermentation by stirring at a temperature of 18-22 ° C. at a rotational speed of 80-120 rpm for 46-50 hours; Preparing a fermentation broth comprising; and performing secondary fermentation at a temperature of 28-32° C. for 6-8 days without stirring after the first fermentation;
Preparing by washing marigold, chamomile and jasmine; Preparing a flower mixture by mixing 33-37 parts by weight of prepared marigold, 33-37 parts by weight of chamomile and 28-32 parts by weight of jasmine; Roasting the prepared flower mixture at a temperature of 115-125 ° C. for 8-12 minutes; drying the roasted flower mixture at a temperature of 40-50 ° C for 2-4 hours; Preparing a flower water comprising; and adding 90-110 parts by weight of dried flower mixture to 1000 parts by weight of boiling water, brewing, and then filtering;
Preparing chestnut net mushrooms, mango mushrooms, and skirt mushrooms, washing them first with vinegar water, and then washing them secondarily in running water; Preparing a mushroom mixture by mixing 38-42 parts by weight of the washed chestnut net mushroom, 38-42 parts by weight of the burdock mushroom, and 18-22 parts by weight of the skirt mushroom; Pickling for 22-26 hours by adding salt to the mushroom mixture; Forming brine by pouring water into the pickled mushroom mixture to adjust the concentration of the total salt to 4-5%; Aging the brine-formed mushroom mixture at a temperature of 33-37 ° C. for 48-72 hours to prepare aged mushrooms; Dehydrating and drying the aged mushrooms, rapidly freezing them at a temperature of minus 48-52 ° C, freeze-drying and grinding them to prepare aged mushroom powder; and
Mixing 28-32 parts by weight of the fermentation broth, 48-52 parts by weight of the flower water and 18-22 parts by weight of the aged mushroom powder;
The first seasoning composition includes 38-42 parts by weight of red pepper powder, 24-28 parts by weight of perilla seed powder, 8-12 parts by weight of red pepper paste, 3-7 parts by weight of minced garlic, 3-7 parts by weight of soybean paste, 3-7 parts by weight of dashi, 1-5 parts by weight of minced ginger, 1-5 parts by weight of salt and 1-5 parts by weight of sugar,
The step of preparing the chueotang,
Adding a second seasoning composition including perilla powder, soybean powder, sesame powder, dashi, miwon, soybean paste, salt, and pepper to the prepared loach broth and boiling; and
A method for producing chueotang comprising the steps of adding radish greens to the loach broth and boiling it.
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| KR20140122006A (en) * | 2013-04-09 | 2014-10-17 | 최종철 | Method of making loach soup in a sealed container and sealed container type loach soup made thereby |
| KR20160052821A (en) * | 2014-10-08 | 2016-05-13 | 최종철 | Method of making loach soup and loach soup made thereby |
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| KR20140122006A (en) * | 2013-04-09 | 2014-10-17 | 최종철 | Method of making loach soup in a sealed container and sealed container type loach soup made thereby |
| KR20160052821A (en) * | 2014-10-08 | 2016-05-13 | 최종철 | Method of making loach soup and loach soup made thereby |
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| KR102649265B1 (en) * | 2023-10-31 | 2024-03-18 | 권현정 | Loach puree with increased mucin content and production method thereof |
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