KR102637093B1 - A preservility advancing loach soup and the method thereof - Google Patents

Abstract

The present invention reliably eliminates the earthy and fishy odors that have been pointed out as chronic problems of low marketability in loach stew, which has been evaluated as a nutritionally perfect food, and supports the elderly and children to easily consume loach stew through technology to improve the preservation of loach stew that can be stored for a long period of time at room temperature. It is about technology that can greatly expand industrial distribution.

Description

Chueotang with good preservation properties and its manufacturing method {A PRESERVILITY ADVANCING LOACH SOUP AND THE METHOD THEREOF}

The present invention reliably eliminates the earthy and fishy odors that have been pointed out as chronic problems of low marketability in loach stew, which has been evaluated as a nutritionally perfect food, and supports the elderly and children to easily consume loach stew through technology to improve the preservation of loach stew that can be stored for a long period of time at room temperature. It is about technology that can greatly expand industrial distribution.

Chueo (鰍魚, or loach), which has been loved as a nutritional food ingredient by Koreans for a long time, is a freshwater fish of the carp order and the oilseed dog family. Nutritionally, it is high in vitamin E, protein, and vitamin A, and is also rich in calcium. It helps people gain weight, especially in the fall. It is known for its good taste, and recently, fish farming technology has been developed, so it is evaluated as a healthy food ingredient that is easy to obtain all year round.

Despite the advantage of being nutritionally perfect, because the fish lives in mud and breathes through gills, if the fish is not properly desalinated before using it as a food ingredient, it has a strong earthy smell and is contaminated with mucin, an epidermal mucin known to cause a fishy smell. As a result, the texture was greatly reduced. For this reason, it is known that most restaurants sprinkle coarse salt on fresh fish and leave it for about 20 minutes, causing the fish to vomit with back pain and remove foreign substances such as epidermal mucus to some extent during the shaking process, but it is known that a fundamental solution is impossible.

Additionally, in the case of making loach stew by boiling and pulverizing peeled loach, the gill bones were not easily ground no matter how finely they were ground, and in some cases, there were frequent cases where consumers misunderstood and complained that their fingernails came out during the eating process.

Another way to remove fishy and earthy odors is to neutralize the odor by sprinkling the spice Sancho into the already completed loach stew. However, Sancho is rather disgusting to some consumers due to its strong scent, and the amount used is very large, so it is very difficult to use. It was difficult and had limitations in that it could not completely remove fishy and earthy odors.

Recently, the convenience food craze has led to the distribution of powdered loach extract made from cooked loach fish so that you can enjoy loach stew right away, but this has the problem of not gaining the trust of consumers because the source of the raw materials is unknown.

Many patented technologies related to loach stew are also being developed. For example, the recently registered Patent No. 10-0817385 relates to a method of manufacturing loach powder so that it can be enjoyed regardless of the season. Sprinkle salt on it, defrost it for about 3 hours, and then wash it. Remove foreign substances, steam in a steamer for about 1 hour to remove fat, dry in a dryer at 45-60℃ for 24 hours, grind the flesh and bones together into a fine powder, and then add 99% by weight of the powder to remove the fishy smell. The point is to mix 1% by weight of soybean paste powder and sterilize it to improve preservation, but even if the pulverized powder is pulverized after 3 hours of descaling and steaming, the hard gill bones still cannot be removed, and the removal of earthy and fishy smells is also not perfect. There are some shortcomings in terms of level.

Another registered patent, No. 10-1526073, is the process of selecting, peeling, washing, and first-stage heating of loaches over 7cm in size, first freezing, first extraction, second heating, second freezing, and second extraction. We propose a technology for manufacturing oriental herbal fish stew with excellent umami, which consists of a step, a grinding step, an auxiliary material manufacturing step, and a sesame oil addition step. In addition, oriental herbal ingredients such as cucumber peel, radish greens, onions, green onions, seasoning, cabbage bean sprouts, soybeans, red pepper powder, sea salt, pepper powder, The technology for processing it into a mixed seasoning of soybean paste and perilla seeds is very complicated, and the purpose is only to improve the umami and fishy smell, but there is no awareness of the gill bones and degree of preservation.

Registration Patent No. 10-0578323 proposes a highly nutritious method of cooking fish, and it is a bitter, sweet, and spicy fish stew consisting of wolfberry, tosa berry, bokbunja, psyllium, and Schisandra chinensis in broth made from sieved fish and perilla seed powder. On a broth base containing sweet and spicy extracts such as apricot root, rehmannia glutinosa, goji berry, mountain yam, sycamore, root root, cornelian cherry, green onion, Baekbokryeong, Schisandra chinensis, and Seokchangpo, and a spicy extract, radish root, onion, red pepper paste, The technology of adding soybean paste seasoning, etc., was proposed as a manufacturing technology for loach stew that could be eaten even by people with a weak stomach by improving the removal of odor and fishy smell, but there was still no awareness of its strong bones or ability to be preserved at room temperature.

In another published patent No. 10-2017-13528, a loach stew manufacturing method using graviola leaves is used to supplement immunity-boosting minerals by washing the loach, boiling it for 70 minutes, pulverizing it, and adding perilla seed water, soybean paste, soy sauce, and red pepper powder to the ground loach. , presents a new loach stew manufacturing technology that involves adding young radish and gramiola leaves, heating them, cooling them in cold water, maturing them at 1~5℃ for 24 hours, then adding garlic, pepper, and chives and heating them a second time. It was just a simple addition of ingredients, and there was no hint about the biggest problem, which was hard bones and room temperature preservation.

Meanwhile, in the academic world, there was research on the preservation of loach stew. In a paper titled "Quality of Heat-Processed Loach Protein" published in the Korean Journal of Food and Nutrition, a representative academic journal, salt was sprinkled to dehydrate the loach for about an hour, and after removing mucus, it was 4 times the weight of the sample. Compared to adding tap water and boiling it at 97±1℃ for 1 hour, adding twice the weight of the sample at 110℃ and steaming it for 15 minutes, crushing it through a sieve, removing the bones to prepare a loach stew sample, and then rapidly freezing it at -75℃. Through the stored experiment, the total amino acid composition due to heating did not change significantly, and the ratio of essential amino acids to the total amount of amino acids was found to be slightly more severe when boiled, revealing the relationship between heating and rancidity, and another paper in the Korean Journal of Food and Nutrition Science 「Storability of freeze-dried loach for instant loach stew」 cited lipid rancidity and protein quality changes as the causes of the decline in palatability and nutritional quality of dried fish meat, and specifically paid attention to the deterioration delay effect of Sancho, minimizing quality decline through storage conditions and TBA testing. , POV, degree of browning, fatty acid composition, and fluorescent material analysis were used as a measure of quality change due to lipid oxidation, and through testing, the antioxidant properties of the ethanol extract of Japanese pepper were found to be inviable when stored at room temperature (17-25℃) and 4℃. Trot digestibility and the degree of formation of non-digestible trypsin substances did not show any significant changes regardless of packaging method and storage temperature. After 60 days, there was a serious decline in protein quality, and the peroxide value and TBA value of vacuum freeze-dried loach meat decreased by 15% after storage. It was revealed that the production of browning substances and fluorescent substances continued to increase, although it continued to decline after reaching the highest level in 1 day, confirming only the already known effect of improving the storage properties of Japanese pepper.

Meanwhile, in a paper titled “Bacteriological Investigation of Retort Pouch Chueotang and Scallop Soybean Soup” in the Journal of the Korean Society of Food and Nutrition, 5g of soybean paste, 4g of ginger, 7g of garlic, Mix at a ratio of 1 liter of water, extract for 2 hours with a hot water extractor, grind, rapidly freeze, sieve to separate the fine bones, package the ingredients in a retort pouch, sterilize at 121℃/5Lb for 35 minutes, and perform bacterial culture and bacterial counts on the rapidly frozen manufactured product. The measurement results showed that a large number of common bacteria, such as B. pantothenticus, were detected in the room temperature storage control group, but were not detected in the sterilized pouch, which only implied that complete sterilization of retort products, especially high-temperature sterilization, was essential for storage.

White bean, commonly called yellow bean and used to make meju, is also called soybean. It contains a lot of lecithin, saponin, isoflavone, and trypsin inhibitor, which reduces cholesterol content, has anti-cancer and intestinal effects, and prevents dementia. It has metabolism-promoting properties. It is effective in preventing heart disease, high blood pressure, and diabetes.

Perilla, a dicotyledonous plant of the order Lamiaceae, is an annual herb that is native to the highlands of India and southern and central China. There is a record of it being cultivated together with sesame seeds in Korea during the Unified Silla period. Perilla seeds contain about 40% drying oil and the leaves contain 0.4% drying oil. It contains about % volatile oil and has a characteristic odor of phenylaketone.

In this way, all of the improved loach soup manufacturing technologies so far seem to have achieved some improvement in nutritional and texture, but there were limitations in solving the problem of handling the strong gill bones and preserving it at room temperature.

1. Korean Patent Publication No. 10-0817385 (announced on March 27, 2008) 2. Korean Patent Publication No. 10-0578323 (announced on May 11, 2006) 3. Korean Patent Publication No. 10-1526073 (announced on June 9, 2015) 4. Korea Patent Publication No. 10-2017-13528 (published on February 7, 2017)

1.「Quality of heat-treated loach protein」(Korean Journal of Food and Nutrition Science 28(1), pp.145~152, 1999) 2.「Storability of freeze-dried loach for instant loach soup」(Journal of Korean Society of Food and Nutrition 28(1), pp.153~160, 1999) 3.「Bacterial investigation of retort pouch soup and soybean paste soup」(Journal of Korean Society of Food and Nutrition 11(04), pp.431~436, 1998)

The present invention seeks to propose a method for manufacturing loach stew with improved nutritional properties and texture.

The present invention also seeks to develop a method for manufacturing loach stew that completely removes fishy and earthy odors, and to provide a method for manufacturing loach stew so that even consumers who are sensitive to odors can properly enjoy loach stew.

In addition, the present invention seeks to provide a method of manufacturing loach soup with improved texture by softening the tough gill bones of loach so that the bones are not chewed when crushed.

In addition, the present invention seeks to provide a method for manufacturing loach stew with improved room temperature preservation even after producing loach stew. Through this, we aim to contribute to industrial development by dramatically improving the shelf life.

In a method for manufacturing loach soup with improved room temperature preservation to solve the above problem, the method includes a first step of removing and processing the loach three times; A second step of producing broth using conventional soybean paste; A third step of preparing a stew base by adding the desalinated fish from the first step into the second step broth, boiling it for a predetermined time, and pulverizing the entire broth, including the bones; A fourth step of preparing the first loach stew by adding white pollack, perilla seeds, onions, green onions, and radish greens to the third step stew base at a predetermined ratio and heating it; A fifth step of producing red pepper oil by adding red pepper powder to cooking oil heated to a high temperature, then adding it to the first loach stew of the fourth step and heating for 1 hour to produce a second loach stew; It is completed in the 6th step by adding the Sanghwang mushroom extract at a predetermined ratio to the 5th step, 2nd stage degulet soup, and the 1st step detoxification treatment involves adding live oysters raised within 3 years in a water tank at room temperature and adding feed without feeding. First descaling by supplying only oxygen for 6 days; Second descaling by sprinkling coarse salt on the first decapitated croaker and leaving it for 30 minutes; It consists of adding 3 parts of the solution to the solution and leaving it for 1 hour to remove it, and the second step is done by dissolving 2.5 parts by weight of conventional soybean paste with a salinity of 15% relative to 100 parts by weight of purified water and heating it over low heat for 30 minutes. In the fifth step, red pepper oil is prepared by adding 0.7 parts by weight of Taeyangcho red pepper powder to 2.2 parts by weight of hot cooking oil and turning over for about 30 seconds. In the sixth step, Sanghwang mushroom extract is prepared by adding 15 parts by weight of Sanghwang mushrooms to 100 parts by weight of water. A method for manufacturing loach stew with improved room temperature preservation, characterized by extraction at 100°C for 2 hours, and loach stew manufactured by the method are provided.

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The present invention can provide a method for manufacturing loach stew with improved nutritional properties and texture.

The present invention can develop and provide a method for manufacturing loach stew that completely removes fishy and earthy odors. Through this, even the elderly and children who are sensitive to smells can enjoy loach stew.

In addition, the present invention can provide a method of manufacturing loach soup with improved texture by softening the tough gill bones of loach so that the bones are not chewed when crushed.

In addition, the present invention provides a method for manufacturing loach stew with improved room temperature preservation even after manufacturing loach stew, and can provide dramatically improved shelf life.

Figure 1 is a process diagram summarizing the method for manufacturing loach stew according to the present invention.
Figure 2 shows the results of a consumer survey on the relief effect according to the present invention.
Figure 3 shows the results of a survey on the physical properties of bone according to the present invention.
Figure 4 shows the results of a consumer survey according to the reduction processing method according to the present invention.
Figure 5 shows the difference in preservability according to the use of red pepper oil and Sanghwang mushroom extract of the present invention.

The terms of the present invention should be interpreted in their usual meaning in the domestic cooking industry, and if there is no definition, they should be interpreted taking into account the inherent meaning of the term itself.

In addition, it is clarified that the term 'tang base' used throughout this specification is a liquid base in the process of manufacturing loach stew, and is a term used to mean a base for manufacturing full-fledged loach stew.

The present invention relates to a six-step method for manufacturing loach stew with improved preservation, which includes a first step of removing and processing the loach three times; A second step of producing broth using traditional soybean paste; A third step of preparing a stew base by adding the desalinated fish from the first step into the second step broth, boiling it for a predetermined time, and pulverizing it; A fourth step of preparing the first loach stew by adding white pollack, perilla seeds, onions, green onions, and radish greens to the third step stew base at a predetermined ratio and heating it; A fifth step of producing red pepper oil by adding red pepper powder to cooking oil heated to a high temperature, then adding it to the first loach stew of the fourth step and heating for a predetermined time to produce a second loach stew; A method for manufacturing loach stew with improved preservability is provided, characterized in that it consists of a sixth step of adding a predetermined ratio of Sanghwang mushroom extract to the second loach stew in the fifth step and finishing the process.

In addition, in the first step of the desalination treatment of the present invention, the first detachment is performed by putting the live fish in a water tank at room temperature and supplying only oxygen for 6 days without feeding; It consists of a second desalination; and a third desalination in which the second desiccated fish is put into a vinegar solution and desiccated for a predetermined period of time. The second step is to dissolve 2.5 parts by weight of conventional soybean paste with a salinity of 15% compared to 100 parts by weight of purified water and boil it for 30 minutes over low heat. Heat for a minute, and in the 5th step, red pepper oil is prepared by adding 0.7 parts by weight of Taeyangcho red pepper powder to 2.2 parts by weight of hot cooking oil and turning over for about 30 seconds. In the 6th step, Sanghwang mushroom extract is prepared by mixing 15 parts by weight of Sanghwang mushrooms with 100 parts by weight of water. It is characterized in that it is extracted for 2 hours at 100°C by adding a portion, and loach stew made by this manufacturing method can be provided.

The present invention aims to improve the basic nutritional value and texture through the preprocessing process of the food ingredient, to effectively remove earthy and fishy odors, to soften the tough bones of the fish to prevent them from chewing, and to increase distribution by improving room temperature preservation. do.

First, prepare the ingredients of the present invention, such as water, soybean paste, fermented radish, radish greens, white bean sprouts, raw perilla seeds, onions, green onions, red pepper powder, cooking oil, fermented radish extract powder, beef bone extract powder, sesame oil, and Sanghwang mushrooms, ingredients that are not liquid or powder. was washed thoroughly and prepared.

In the present invention, tap water, mineral water, commercially available bottled water, etc. can all be used as water, preferably purified tap water.

In the present invention, conventional soybean paste is also called Joseon soybean paste, and the salinity is preferably around 15%. Recently, low-salt traditional soybean paste with salinity lowered to 10% has been developed, but if the salinity exceeds 15%, it is difficult for cooks to adjust the seasoning, and if it is lower than 15%, it is disadvantageous in terms of manufacturing cost.

In addition, in the present invention, it is preferable to use plump and lively creatures.

In the present invention, the use of Siregi is limited to radish Siregi, but it is manufactured within 2 years. It is advisable to use radish or cabbage-based radish within 2 years because it can start to smell after 2 years. In particular, radish radish radish must be soaked in water and the tough skin removed before use to improve the texture. It is desirable to be able to do so.

White bean sprouts, perilla seeds, onions, and green onions were prepared by thoroughly washing fresh creatures and drying the moisture before using them. Perilla seeds were prepared with peeled husk powder, and onions and green onions were pre-cut into appropriate shapes and sizes.

Red pepper powder, cooking oil, and sesame oil were commercially available products, and the Sanghwang mushroom extract was prepared by adding dried Sanghwang mushrooms to water at a certain ratio and steeping at 80°C for 10 hours.

In the present invention, powdered beef extract and beef bone extract were selectively used to develop a method to further enhance the texture.

Below, we would like to propose an improved method for manufacturing loach stew through specific embodiments of the present invention.

Below, specific processing methods for each step of the six-step manufacturing method are presented.

1.Haggam

In Example 1, unlike the conventional de-scaling method of sprinkling coarse salt, the present invention was accomplished through three de-scaling methods.

In the first step of the present invention, fish that have been reared for less than 3 years are placed in a water tank at room temperature and are left for 6 days without feed while supplying only oxygen. Through this, foreign substances such as dirt and food from the gills of the fish can be completely removed, and foreign substances and mucus on the skin surface are also effectively removed.

The first desiccated fish is taken out, washed, placed in an airtight container that can be covered with a lid, evenly sprinkled with 10 parts by weight of coarse salt per 100 parts by weight of the fish, covered with a lid, and left for 30 minutes. Through this, the gills and intestines of the fish are cleaned again and more mucus from the skin surface is naturally removed.

The second deflated fish is defrosted once more in vinegar solution. That is, after adding 100 parts by weight of water to 100 parts by weight, adding 10 parts by weight of vinegar with 10% acidity (Ottogi apple cider vinegar (90% acidity) diluted to 10% solution) is added and left for 1 hour. During this process, the fish vibrates and breathes on its own, and through this, the vinegar naturally reacts with the gills and epidermis and softens the tough gill bones. The fish that has gone through this third cleaning is rinsed again to remove moisture and then prepared.

[Comparative Example 1]

Unlike the desalination of the present invention, Comparative Example 1 was a method using coarse salt, a conventionally known technology, in which 100 parts by weight of live fish were placed in an airtight container, 10 parts by weight of coarse salt were sprinkled evenly, and then covered with a lid and left for 30 minutes.

In order to confirm the desalination effect of Example 1 and Comparative Example 1, 100 kg of tap water and 5 kg of conventional soybean paste with a salinity of 15% were dissolved in a cauldron, and then 30 kg of fish desalinated in Example 1 and Comparative Example 1 were added and heated at high temperature for 1 hour. After boiling, the soup base was made by finely grinding it with a mixer and pulverizing it. An investigation team of 50 people, 10 each from 20s to 60s living in Seoul, regardless of gender, was formed, and a sensory test was conducted. Regarding the overall preference for sensuality, the highest score (good point) was 10 points and the lowest score was 0 points, and the results of the survey using the 10-point scale were as shown in Table 1 below.

division
(Unit: score) No dirt smell No fishy smell No bones chewing Passing the throat
good enough Comprehensive preference Example 1 8.7 9.2 8.5 9.3 9.1 Comparative Example 1 4.3 5.3 4.2 6.4 5.5

As a result of the survey, as shown in Table 1 and Figure 2, it can be seen that there is a significant difference from the coarse salt removal method, which is a known technology up to now, after going through the third reduction process of Example 1. In particular, for Comparative Example 1, about 25% of respondents said that the soil The response was that the sensory properties were significantly lower than in Example 1 due to the smell and chewing of bones, and it can be seen in Figure 1 that there is the biggest difference. Through this, it was confirmed that foreign substances such as mud in the gills and intestines were completely removed through the removal process of the present invention, and that the texture was optimized by softening even the tough bones.

[Comparative Example 2]

The same process as Example 1 was used to process the fish, but only live fish that had been farmed for more than 4 years were used. The survey subjects were comprised of 50 people, 10 each for each age group, from 20s to 60s living in Seoul, without distinction between men and women. , earthy smell, fishy smell, bone chewing, swallowing, and overall preference were investigated in that order, and the results of the survey were conducted using a 10-point scale with the highest score (good) being 10 points and the lowest score being 0 points, as shown in Table 2 below.

division
(Unit: score) No dirt smell No fishy smell No bones chewing Passing the throat
good enough Comprehensive preference Example 1 8.7 9.2 8.5 9.3 9.1 Comparative example 2 8.9 9.1 5.5 5.6 7.5

As shown in Table 2 and Figure 3, the reduction effect according to the present invention for fish farmed for more than 4 years was not significantly different from that for less than 3 years, but the scores in bone chewing and swallowing were significantly lower, and perhaps because of this, the overall preference was also shown in Examples. It is somewhat lower than 1, and through this, it was confirmed that it is optimal for the fish used in the loach stew of the present invention to be farmed within 3 years.

2. Prepare broth

The second step of the present invention is the process of preparing broth using conventional soybean paste. That is, 100kg of purified tap water was placed in a large pot, 2.5kg of 5-year-old traditional soybean paste was added, and boiled over low heat for about 30 minutes. At this time, it is preferable that the soybean paste salinity is 15%. Salinity is an important variable in terms of sensuality and cost from the perspective of chefs working in the workplace. If the salinity is lower than 15%, not only is the usage excessive and it is difficult to adjust the seasoning, but the cost increases, and if it is higher than this, it is difficult to adjust the seasoning. Additionally, if the prepared broth is refrigerated in advance, it can be easily heated and cooked when the customer visits.

3. Tang base manufacturing

The third step of the present invention is the manufacturing step of the stew base, which is the base of loach stew, in which 15 kg of loach fish previously decomposed in the first step are placed in 100 kg of broth in the second step, boiled for 1 hour at a high temperature of 100 ° C. or higher, and the meat, including the bones, is boiled for 1 hour. Prepare the stew base by grinding the fish and the entire broth finely for about 5 minutes using a blender (Vitamix blender). The soup base prepared in this way can be used quickly when needed if stored in a small package and refrigerated.

4. Production of primary loach stew

The fourth step of the present invention is the first step of making loach stew, which is completed by adding white bean sprouts, perilla seeds, onions, green onions, and radish greens to the stew base prepared in step 3 above and heating them in a predetermined ratio. First, cut 2.8kg of white pollack, 2.5kg of peeled perilla seed powder, and 8kg of onion into bite-sized pieces, then finely grind them in a blender (Vitamix blender) to prepare the white pollack mixture, and 100kg of the stew base prepared in the third step above. As a standard, add 2.4 kg of white bean mixture, 1 kg of green onions, and 45 kg of radish radish soaked in water and boil thoroughly at high temperature for 30 minutes. At this time, prepare green onions and radish greens in advance in an easy-to-eat size and shape. Through this, the basic composition of loach stew is completed and the ingredients are well combined.

5. Production of secondary loach stew

The fifth step of the present invention is to prepare red pepper oil using red pepper powder and cooking oil, add it to the first loach soup in the fourth step, and heat it. First, heat 2.2kg of cooking oil, then add 0.7kg of Taeyangcho red pepper powder (manufactured by Haedeulchon) and turn over for 30 seconds at high temperature to prepare red pepper oil. The red pepper oil containing red pepper powder prepared in this way is added to 100 kg of the first loach stew in the fourth step and further boiled at a high temperature of around 100°C for 1 hour.

6. Add Sanghwang mushroom extract, finish

The sixth step of the present invention is completed by adding Sanghwang mushroom extract in addition to the second step of the fifth step. First, 15 kg of cleanly washed Sanghwang mushrooms were cut into appropriate sizes and added to 100 kg of water, heated at 100°C for 2 hours to prepare Sanghwang mushroom extract, and stored in the refrigerator. At this time, if the amount of Sanghwang mushroom used is too small, you will not be able to enjoy its unique bitter taste and health functionality. If it is more than this, the bitter taste will be too strong, making it unsuitable for use as a food additive. If the Sanghwang mushroom extract prepared in this way is refrigerated, it can be used immediately when needed in the workplace.

[Example 2]

Example 2 consists of chueotang made through all the processing processes from the first to the sixth steps of the present invention, and Comparative Example 3 for comparison is made using the desalination method of Comparative Example 1 in the first step of the present invention. The only difference is that steps 2 to 6 of the present invention were configured to be the same to produce loach stew. In addition, the survey consisted of 50 people, 10 of each age group, from 20s to 60s living in Seoul, regardless of gender, and surveyed in the order of flavor, fishy smell, and overall preference of loach stew, with the highest score (good score) being 10 points. The results of the 10-point scale with the lowest score being 0 were as shown in Table 3 below.

division
(Unit: score) Chueotang scent No fishy smell Comprehensive preference Example 2 9.5 9.7 9.7 Comparative example 3 6.3 6.5 6.5

As shown in Table 3 and Figure 4, most of the investigators gave very high scores to the flavor, degree of lack of fishy smell, and overall preference of the loach stew prepared according to the present invention, but only coarse salt removal, which is a known technology, was used in the removal stage. Regarding loach stew, it was found that even when it went through the same second to sixth steps as in the present invention, the sensory properties changed significantly. If we consider this together with Comparative Example 1, we can see that the sensory properties of the final loach stew are completely different depending on the state in which the loach used in loach stew is initially put in.

[Example 3]

Example 3 was constructed in the same way as Example 2, and Comparative Example 4 for comparison was all the same as Comparative Example 3, but the 5th step of adding red pepper oil and the 6th step of adding Sanghwang mushroom extract were omitted. In order to confirm room temperature preservation, the loach stew prepared in this way in Example 3 and Comparative Example 4 was left in the same space at room temperature for 7 days from February 1, 2021, and 10 cases were made and observed for each, and decay occurred over time. The results of visual observation of the observed degree were as shown in Table 4 below.

Classification (unit: number of corruptions) 6 hours 24 hours 48 hours 72 hours 96 hours Example 3 0 0 One 3 5 Comparative example 4 0 One 7 10 10

As shown in Table 4 and Figure 5 above, the loach stew prepared by adding red pepper oil and Sanghwang mushroom extract as in Example 3 of the present invention did not spoil for at least 2 days at room temperature, and only 50% of it was spoiled even after 4 days. However, in Comparative Example 4, 70% of the material was decomposed on the second day, and the preservability was greatly reduced. From this, it was confirmed that the present invention adds the antioxidant effect of Sanghwang mushroom extract along with the functionality of red pepper oil capsaicin, which has an excellent antioxidant effect, and suggests that in addition to health functionality, product preservation can be greatly improved. Through this, it is expected that the present invention will be greatly utilized in future loach stew-related franchise businesses.

Claims (6)

In the method of manufacturing loach stew with improved room temperature preservation, the method includes:
A first step of removing and removing the fish in three stages;
A second step of producing broth using conventional soybean paste;
A third step of preparing a stew base by adding the desalinated fish from the first step into the second step broth, boiling it for a predetermined time, and pulverizing the entire broth, including the bones;
A fourth step of preparing the first loach stew by adding white pollack, perilla seeds, onions, green onions, and radish greens to the third step stew base at a predetermined ratio and heating it;
A fifth step of producing red pepper oil by adding red pepper powder to cooking oil heated to a high temperature, then adding it to the first loach stew of the fourth step and heating for 1 hour to produce a second loach stew;
The sixth step is to finish by adding the Sanghwang mushroom extract at a predetermined ratio to the second loach stew in the fifth step.
The first stage of desalination treatment involves placing fresh fish raised within 3 years in a water tank at room temperature and supplying only oxygen for 6 days without feeding; and sprinkling coarse salt on the first detachment and leaving it for 30 minutes. It consists of a second descaling; and a third descaling in which the secondary desalinated fish is added to a solution of 10 parts by weight of vinegar with an acidity of 10% to 100 parts by weight of water and left for 1 hour to detach.
The second step is accomplished by dissolving 2.5 parts by weight of conventional soybean paste with a salinity of 15% relative to 100 parts by weight of purified water and heating it over low heat for 30 minutes,
In the fifth step, red pepper oil is prepared by adding 0.7 parts by weight of Taeyangcho red pepper powder to 2.2 parts by weight of hot cooking oil and turning over for about 30 seconds. In the sixth step, Sanghwang mushroom extract is prepared by adding 15 parts by weight of Sanghwang mushrooms to 100 parts by weight of water. A method of manufacturing loach stew with improved room temperature preservation, characterized by extraction at 100°C for 2 hours Chueotang manufactured by the manufacturing method of paragraph 1
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