KR102649148B1 - Manufacturing method of pollack pack for cooking and pollack pack manufactured by the same - Google Patents

Abstract

The present invention relates to a method of manufacturing a dried pollack pack for cooking and a dried pollack pack produced thereby.
The method of manufacturing a dried pollack pack for cooking according to the present invention includes a ripened pollack head production step (S100) of producing aged pollack head using dried pollack head; Dried radish manufacturing step of manufacturing dried radish using radish (S200); A dried shiitake mushroom production step (S300) of drying shiitake mushrooms to produce dried shiitake mushrooms; A mixing step (S400) of mixing the aged pollack head, dried radish, dried shiitake mushrooms, and kelp; And a sterilization and packaging step (S500) of sterilizing and packaging the mixed aged pollack head, dried radish, dried shiitake mushroom, and kelp to commercialize the product.
According to the above-described structure, the method of manufacturing a dried pollack pack according to the present invention includes aged dried pollack heads, kelp, dried radish, and dried shiitake mushrooms to form a pollack pack, thereby removing the taste and off-flavor of the dried pollack and at the same time eliminating the fishy smell. It is possible to produce light, savory, and refreshing dried pollack broth for cooking.

Description

Manufacturing method of pollack pack for cooking and pollack pack manufactured thereby {MANUFACTURING METHOD OF POLLACK PACK FOR COOKING AND POLLACK PACK MANUFACTURED BY THE SAME}

The present invention relates to a method of manufacturing a dried pollack pack for cooking and a dried pollack pack manufactured thereby. More specifically, the present invention relates to a dried pollack pack containing aged pollack head, kelp, dried radish, and dried shiitake mushrooms, thereby producing It relates to a method of manufacturing a dried pollack pack that can remove off-flavors and at the same time produce a light, savory, and cool cooking pollack broth without a fishy smell, and the dried pollack pack manufactured thereby.

In the middle of winter, pollack (walleye pollock/alaska pollack) is hung in a shed with a large daily temperature difference and is exposed to the cold wind, freezing and thawing more than 20 times for about 3 to 4 months from December to early April of the following year. This refers to a product that is dried naturally and gradually.

Dried pollack is richer in protein and calcium than other fish, has almost no cholesterol, and is highly nutritious, activating the body's metabolism and clearing the mind. In addition, pollack is known to have more than three times more protein than raw pollack and contains much more calcium, phosphorus, and potassium.

In particular, pollack contains a lot of essential amino acids such as methionine, lysine, and tryptophan that protect the liver, so it is not only effective in relieving hangovers after excessive drinking, but also regulates the cardiovascular system and has antioxidant effects. , It is also helpful in lowering blood cholesterol.

It has an excellent effect of removing toxins accumulated in the body of modern people living in a highly polluted environment like today. In addition, eating dried pollack soup is effective when urinating is difficult, and it relieves pain caused by arthritis and various other reasons. It is effective, and above all, pollack is widely known as a health food that not only has a light and deep unique taste, but also has the effect of preventing various adult diseases caused by obesity.

Accordingly, while researching nutritious foods that can be easily enjoyed by people of all ages and genders using pollack rich in nutrients, the present inventor discovered the taste and off-flavor of pollack by cooking it with aged pollack heads, kelp, dried dried radish, and dried shiitake mushrooms. The present invention was completed by confirming that it was possible to produce a light, savory, and cool dried pollack broth for cooking without a fishy smell while removing the .

Domestic Public Patent No. 10-2020-0068221 (published on June 15, 2020) Domestic Registered Patent No. 10-1696227 (registered on January 9, 2017) Domestic registered patent No. 10-1563742 (registered on October 21, 2015)

The present invention constitutes a dried pollack pack including aged pollack head, kelp, dried radish, and dried shiitake mushrooms, thereby removing the taste and off-flavor of pollack and at the same time producing a light, savory, and cool dried pollack broth for cooking without a fishy smell. The purpose of the present invention is to provide a method of manufacturing a dried pollack pack for cooking and a dried pollack pack manufactured thereby.

The various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

The method of manufacturing a dried pollack pack according to the present invention includes a ripened pollack head production step (S100) of producing aged pollack head using dried pollack head; Dried radish manufacturing step of manufacturing dried radish using radish (S200); A dried shiitake mushroom production step (S300) of drying shiitake mushrooms to produce dried shiitake mushrooms; A mixing step (S400) of mixing the aged pollack head, dried radish, dried shiitake mushrooms, and kelp; And a sterilization and packaging step (S500) of sterilizing and packaging the mixed aged pollack head, dried radish, dried shiitake mushroom, and kelp to commercialize the product.

In the dried radish manufacturing step (S200), the dried radish is prepared, washed and cut, the cut radish is first dried, the first dried radish and the yellow chili extract are mixed, and the yellow chili extract is mixed. It can be produced through a process of maturing radish and second drying the aged radish.

In the dried radish manufacturing step (S200), the dried radish is prepared, washed and cut, the cut radish is first dried at a temperature of 20 to 30 ° C. for 3 to 5 days, and the first dried radish and A process of mixing the Hwangchil extract, maturing the radish mixed with the Hwangchil extract for 5 to 10 hours at a temperature of 5 to 7 ℃, and second drying the aged radish at a temperature of 20 to 30 ℃ for 5 to 10 days. It can be manufactured through

In the dried radish manufacturing step (S200), 1 to 5 parts by weight of Hwangchil extract may be mixed with 100 parts by weight of the total content of the first dried radish.

In the mixing step (S400), 50 to 60 parts by weight of the aged pollack head, 15 to 25 parts by weight of dried dried radish, 15 to 25 parts by weight of dried shiitake mushrooms, and 5 to 15 parts by weight of kelp may be mixed in a weight ratio.

Additionally, the present invention includes a dried pollack pack for cooking prepared by the method described above.

Specific details of other embodiments are included in the detailed description.

The method of manufacturing a dried pollack pack according to the present invention consists of a dried pollack pack including aged pollack head, kelp, dried radish, and dried shiitake mushrooms, thereby removing the taste and off-flavor of the pollack and at the same time making it clean and savory without a fishy smell. You can make cool dried pollack broth for cooking.

It will be fully understood that embodiments of the technical idea of the present invention can provide various effects that are not specifically mentioned.

Figure 1 is a flow chart for explaining the manufacturing method of the dried pollack pack for cooking according to the present invention.

The advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure will be thorough and complete and so that the spirit of the invention can be sufficiently conveyed to those skilled in the art.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present application. No.

Hereinafter, with reference to the attached drawings, a method for manufacturing a dried pollack pack for cooking according to the present invention will be described in detail with preferred embodiments.

Figure 1 is a flow chart for explaining the manufacturing method of the dried pollack pack for cooking according to the present invention.

Referring to Figure 1, the method of manufacturing a dried pollack pack according to the present invention includes a ripened pollack head manufacturing step (S100), a dried dried radish manufacturing step (S200), a dried shiitake mushroom manufacturing step (S300), a mixing step (S400), and sterilization and packaging steps (S500).

1. Aged pollack head manufacturing stage (S100)

The ripened pollack head manufacturing step (S100) is a step of manufacturing aged pollack head using the dried pollack head.

The dried pollack used in the ripened dried pollack head manufacturing step (S100) is rich in protein and calcium compared to ordinary fish, contains almost no cholesterol, and is highly nutritious, activating the body's metabolism and clearing the head. In addition, pollack is known to have more than three times more protein than raw pollack and contains much more calcium, phosphorus, and potassium.

In particular, pollack contains a lot of essential amino acids such as methionine, lysine, and tryptophan that protect the liver, so it is not only effective in relieving hangovers after excessive drinking, but also regulates the cardiovascular system and has antioxidant effects. , It is also helpful in lowering blood cholesterol.

In the step of producing aged pollack head (S100), the head of dried pollack sold on the market can be used. The aged pollack head can be used as the aged pollack head manufactured by the following method.

To produce the aged pollack head, first, the dried pollack head can be prepared and then washed.

Washing the prepared pollack head can improve storage stability by removing general bacteria present in the pollack head and remove fishy smell that may occur from the pollack head.

Washing of the prepared dried pollack head may be accomplished by first washing and second washing. The first washing involves washing the pollack head using seawater, and the first washing is performed at a temperature of 10 to 15° C. and 3.5 to 3.5° C. The dried pollack head can be washed using purified seawater with a salinity of 4.0%.

In addition, in the second washing, the dried pollack head can be washed using squid ink and mulberry leaf extract to remove the fishy smell unique to the dried pollack head. The mulberry leaf is in the Morus genus of the Moraceae family. The leaves of this plant have been used as food for silkworms for thousands of years, but they have also been used as herbal medicine in folk medicine, and recently, as research has been conducted on nutrients and physiologically active ingredients useful to the human body, it has been in the spotlight as a functional food.

The mulberry leaves contain moisture, carbohydrates, proteins (25-35%), and 25 types of amino acids. Among them, serine and tyrosine, which prevent blood circulation in the brain and senile dementia, are contained at levels of 1.2% and 0.8%, respectively. The lipid content is about 35%, most of the fatty acids are unsaturated fatty acids, and it contains 008% plant sterols, which is known to reduce blood cholesterol content.

In addition, it contains a lot of glutamic acid and aspartic acid, and contains significantly more calcium, iron, potassium, and dietary fiber among minerals than green tea. The physiological activities of mulberry leaves include blood lipid suppressing effect, blood sugar enhancing effect, heavy metal adsorption suppression and detoxification effect, and antioxidant effect. The components found to be physiologically active include GABA, which lowers blood pressure, strengthens capillary blood vessels, and especially improves brain function. Rutin, which prevents internal bleeding, and flavonoid compounds that not only have antioxidant properties but also have excellent diuretic and anti-capillary permeability properties.

These mulberry leaves contain a small amount of caffeine compared to green tea or coffee, and have less astringent taste components, so they can be steeped or boiled for a long time and used as tea. They are also used in noodles, cold noodles, slices, songpyeon, snacks, ice cream, bread, etc.

Specifically, in the second washing, first, mulberry leaves are prepared, then the mulberry leaves and purified water are mixed at a weight ratio of 1.5:8.5 to 2.5:7.5, and the purified water mixed with the mulberry leaves is washed at 10 to 30 degrees Celsius at a temperature of 60 to 65°C. After boiling for several minutes, the mulberry leaves are removed and filtered to prepare mulberry leaf filtrate. Next, the mulberry leaf filtrate and squid ink can be mixed at a weight ratio of 8:2 to 9:1 and aged for 3 to 6 hours at a temperature of 10 to 15 ° C to prepare the mulberry leaf ripening liquid. Subsequently, the first washed pollack head can be washed by immersing the first washed pollack head in the mulberry leaf ripening liquid at a temperature of 5 to 10° C. for 5 to 10 minutes.

The squid ink used in the second washing refers to the contents of the squid juice sac, and is mainly black or dark brown in color. The squid ink contains mucopolysaccharides such as elexin, which has strong antitumor activity, and has an anticancer effect in addition to It can play a role in preservative action and promoting gastric juice secretion.

Next, the washed pollack head can be dried.

In this step, residual moisture can be removed by drying the washed dried pollack heads. Drying of the washed dried pollack heads can be performed at a temperature of 20 to 25 ° C. for 10 to 30 hours.

Next, you can prepare the krill oil.

The krill oil can be manufactured using krill, which is known to contain phospholipid compounds with a structure similar to that of human cell membrane components. Therefore, it is known that oil extracted from krill is better absorbed into the human body than other fish oils.

In addition, krill oil contains vitamins A, E, and D in addition to lipids such as omega-3, and in particular, it contains a substance called astaxanthin, a powerful antioxidant. The antioxidant function of krill oil is 48 times that of regular fish oil. It is reported to be twice as large.

In other words, krill is nutritionally composed of high-quality protein and lipids, and fresh krill contains up to 10% lipid, and the lipid in krill is eicosapentaenoic acid, a polyunsaturated fatty acid omega-3. It contains about 40% of EPA and docosahexaenoic acid (DHA), and about 40 to 50% of phospholipids. In addition, it is useful because it contains astaxanthin, a fat-soluble carotenoid antioxidant.

In the above step, krill oil prepared by the following method may be used.

To prepare the krill oil, the krill may first be washed and then dried.

Washing of the krill may be performed by removing foreign substances remaining in the krill using purified water, etc., and drying of the krill may be performed through first drying and second drying, where the first drying is The washed krill may be dried at a temperature of 50 to 60° C. for 10 to 20 hours to first remove moisture remaining in the washed krill.

In addition, the second drying may be performed by drying the first dried krill with hot air. The second drying may be performed by applying hot air at a temperature of 110 to 130° C. for 20 to 40 minutes to the first dried krill. It can be done.

Next, the second dried krill can be pulverized, powdered, and then aged to produce aged krill powder.

In the above step, the second dried krill is pulverized into powder by pulverizing the second dried krill into a particle size of 5 to 10 mm, and the maturation of the powdered krill is performed by grinding the powdered krill for 6 minutes. This can be performed by storing at a temperature of 8°C for 20 to 40 hours.

Next, the aged krill powder can be mixed with an enzyme and an acid and then stored for enzymatic decomposition.

That is, in the above step, the krill aged powder mixed with an enzyme and an acid can be enzymatically decomposed by storing the krill aged powder mixed with the enzyme and acid at a temperature of 36 to 38° C. for 10 to 30 hours. Enzymatic decomposition of aged krill powder can be done using an enzyme that can separate proteins, chitin, and immune-active polysaccharides present in the krill.

In this step, commercially known protease, chitinase, pectinase, and xylanase are used as the enzymes, and citric acid and ascorbic acid are used as the acids. Bic acid may be used, specifically, 0.01 to 0.03 parts by weight of protease, 0.03 to 0.05 parts by weight of chitinase, and 0.005 parts by weight of pectinase, based on 100 parts by weight of the krill ripening powder. By mixing 0.009 parts by weight to 0.009 parts by weight, 0.008 to 0.012 parts by weight of xylanase, 0.01 to 0.1 parts by weight of citric acid, and 0.01 to 0.1 parts by weight of ascorbic acid, the pH of the aged krill powder mixed with the enzyme and acid is adjusted. It can be adjusted to be between 3.5 and 6.5.

Subsequently, the fermented krill product can be produced by mixing the enzyme-degraded krill aged powder with lactic acid bacteria culture and then fermenting it.

In this step, it can be carried out by mixing 1 to 5 parts by weight of lactic acid bacteria culture medium with respect to 100 parts by weight of enzymatically decomposed krill ripening powder, and then fermenting at a temperature of 40 to 42 ° C. for 1 to 3 days.

In addition, in the above step, the pH of the lactic acid bacteria culture medium was adjusted to 2.8 to 3.2 using 1.2N HCl, then the lactic acid strain was isolated from kimchi, and the isolated lactic acid strain was cultured using MRS broth (Oxoid, England). After culturing at 37 to 39°C for 20 to 25 hours, it was diluted to 1×1.0 ⁸ to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes to separate only the supernatant. The supernatant is filtered through a 0.45㎛ syringe filter and then diluted by mixing with 1,000 to 2,000 parts by weight of sterilized distilled water for 100 parts by weight of the filtered supernatant, and the lactic acid bacteria are A lactic acid strain isolated from kimchi, a fermented food. Specifically, the lactic acid strain includes Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum , and Any one or more known lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.

Next, krill oil can be produced by separating the oil using the fermented krill product.

Since the configuration of separating oil using the fermented krill product in the above step is a known technology, detailed description thereof will be omitted for convenience of explanation and clarity of the technical idea of the present invention.

Subsequently, the dried pollack head and krill oil can be mixed.

This step can be performed by mixing 1 to 5 parts by weight of krill oil with respect to 100 parts by weight of the total dried pollack head. If the krill oil is included in less than 1 part by weight, the krill oil is mixed in a weight ratio of 1 to 5 parts by weight. Problems may arise in which the nutritional components and efficacy of the oil are not fully revealed, and if it is included in excess of 5 parts by weight, a problem may occur in which the organoleptic properties of the aged pollack heads produced are reduced.

Next, the aged pollack head mixed with the krill oil can be aged to produce aged pollack head.

The above step can be carried out by storing and maturing the pollack head mixed with the krill oil at a temperature of 8 to 12°C for 20 to 40 hours. Through the aging process, the nutrients of the krill are sufficiently contained and the taste and taste are maintained. Aged pollack head with improved flavor can be produced.

2. Dried radish manufacturing step (S200)

The dried radish manufacturing step (S200) is a step of manufacturing dried radish using radish.

Radish (Raphanus sativus L) used in the dried radish manufacturing step (S200) is a cruciferous vegetable and has a unique spicy taste due to its volatile sulfur content. Radish contains more free amino acids, sugar, calcium, and phosphorus than other vegetables. In addition to these ingredients, it is recorded in the classics that Nabok, a radish root, is effective in relieving phlegm, coughing, dysentery, etc., and is also effective in relieving addiction to fish, shellfish or noodles.

Diastase contained in radish is effective in promoting digestion, food poisoning, and relieving hangovers, and rapine is known to be an ingredient with antibacterial properties against bacteria, fungi, and parasites. In addition, radish has physiological activities such as diuretic effect, intestinal action, lowering blood sugar level, anti-inflammatory effect, and hemostasis, and has been widely used in the private sector. In addition, cruciferous vegetables are reported to be effective in preventing cancer, and radishes, like other cruciferous vegetables, contain anti-carcinogenic substances of the glucosinolate family, which inhibit the proliferation of human lung cancer cells. It has been reported that there is.

In the dried radish manufacturing step (S200), dried radish manufactured by the following method may be used.

To produce the dried dried radish, first, prepare the radish, wash it, and then cut it into a certain size.

In the above step, the prepared radish can be washed cleanly in water, and the washed radish can be cut into a certain size for manufacturing dried radish and at the same time improve drying efficiency.

Next, the cut radish can be first dried.

The first drying may use natural drying using a hanger or mechanical drying using a dryer under certain drying conditions. For example, the first drying may be performed by drying the cut radish at a temperature of 20 to 30° C. for 3 to 5 days. This can be done by drying for several days.

Next, the first dried radish and yellow chili extract can be mixed.

The step may be carried out by mixing 1 to 5 parts by weight of Hwangchil extract with respect to 100 parts by weight of the total content of the first dried radish. The Hwangchil extract can be prepared by extracting useful components from Hwangchil tree leaves, The Dendropanax morbifera Lev is an evergreen broad-leaved tree of the Araliaceae genus and is a native Korean tree that grows to a height of more than 15 m. Young branches are green and shiny, flowers bloom in June, and fruits 7 to 19 mm long ripen black. It is a subtropical plant that grows in areas where the minimum temperature is above -2℃ and the average annual temperature is above 12~15℃.

Hwangchil is composed of 66.7% non-volatile components, 10.8% aromatic components, 8.1% moisture, and 14.4% solid content, which are the paint components that generally form a golden film. In particular, the aromatic component is mainly β-cubeben (sesquiterpene). It is known to be composed of cubebene, γ-selinene, δ-cadinene, etc. The aromatic component contained in Hwangchil is not only valuable as a benzoin that clears and comforts the mind and body, but also has various pharmacological effects, making it highly valuable as a perfume, cosmetics, or functional food and beverage.

The Hwangchil extract can be used as the Hwangchil extract prepared by the following method.

In order to prepare the Hwangchil extract, first, raw Hwangchil tree leaves can be prepared and then washed to remove foreign substances attached to the Hwangchil tree leaves.

In the above step, the fresh leaves of Hwangchil tree can be washed by immersing the prepared fresh leaves of Hwangchil tree in a sodium bicarbonate solution at a concentration of 2 to 4 (w/w)% and a temperature of 30 to 35 ° C. for 5 to 10 minutes. .

Next, the washed fresh leaves of Hwangchil tree can be dried in a dryer.

In the above step, in order to prevent the chlorophyll of the Hwangchil tree leaves from being destroyed and useful components volatilized when dried in sunlight, the fresh leaves of the Hwangchil tree are maintained at a temperature of 18 to 22° C. and a humidity of 35 to 40%. It can be dried in a dryer for 20 to 30 hours.

Next, the dried fresh leaves of Hwangchil tree can be mixed with purified water and then heated to prepare Hwangchil extract.

The Hwangchil extract can be prepared by mixing purified water at a weight ratio of 1000 to 2000 parts by weight with respect to 100 parts by weight of the dried fresh leaves of Hwangchil tree and then heating at a temperature of 90 to 95° C. for 5 to 10 hours.

Subsequently, the radish mixed with the Hwangchil extract can be aged.

In the above step, by maturing the radish mixed with the yellow chilli extract, the useful components of the yellow chilli extract can be absorbed into the radish, and the nutrition and flavor of the dried radish to be produced can be improved. For example, the ripening can be performed by maturing the radish mixed with the yellow chilli extract. This can be done by storing the radish at a temperature of 5 to 7°C for 5 to 10 hours to ripen.

Next, dried radish can be produced by performing a second drying of the aged radish.

In the above step, the dried dried radish can be prepared by drying the aged radish at a temperature of 20 to 30 ° C. for 5 to 10 days.

3. Dried shiitake mushroom manufacturing step (S300)

The dried shiitake mushroom production step (S300) is a step of drying shiitake mushrooms to produce dried shiitake mushrooms.

The shiitake mushrooms used in the dried shiitake mushroom production step (S300) are nutritious foods with high nutritional value and very high protein digestibility, and have a unique taste and aroma. Recently, it has been known that they contain substances that lower blood pressure and anti-cancer substances. It is also widely used as a health food. Shiitake mushrooms contain ingredients that decompose serum lipids, so they are widely used in dietary therapy to prevent and improve adult diseases such as high blood pressure and arteriosclerosis.

The main ingredient of shiitake mushrooms is carbohydrates, but it contains a large amount of crude fiber, so it is evaluated as an excellent low-calorie diet food, so it has high utility value as a functional food material. For this reason, it is one of the mushrooms with the highest production volume in Korea. In addition, it is rich in calcium and phosphorus, contains enough minerals such as iron to treat anemia, and contains nicotinic acid in addition to vitamin complexes such as vitamins B1 and B2, so it is said to be effective in preventing constipation.

Shiitake mushrooms contain polysaccharides including Letinan, which has anti-tumor properties and enhances immunity, eritadenine, which lowers blood pressure, and ergosterol, the parent of vitamin D, which promotes the absorption and use of calcium in the body and helps prevent rickets. It prevents. Additionally, shiitake mushrooms contain guanylic acid and adenylic acid, which determine the taste, so their taste improves when cooked with vegetables.

In the dried shiitake mushroom production step (S300), dried shiitake mushrooms prepared by the following method may be used.

To prepare the dried shiitake mushrooms, first, the shiitake mushrooms can be prepared and then washed to remove foreign substances attached to the surface of the shiitake mushrooms.

Next, the washed shiitake mushrooms can be first dried.

The first drying may be performed by drying the washed shiitake mushrooms at a temperature of 25 to 30° C. for 3 to 5 days.

Next, the first dried shiitake mushroom and Cordyceps sinensis extract can be mixed.

This step may be performed by mixing 1 to 5 parts by weight of Cordyceps sinensis extract with respect to 100 parts by weight of the total content of the first dried shiitake mushrooms.

The Cordyceps sinensis extract can be prepared by extracting the useful components of Cordyceps sinensis. Cordycpin, a bioactive substance, is known for its efficacy against Cordyceps sinensis, and Cordycpin is a natural compound of the 3'-deoxyadenosine family. Clinical trials have shown that it has anti-bacterial, anti-tumor and anti-cancer effects.

In particular, Militaris Cordyceps sinensis contains relatively large amounts of Cordycepin among other Cordyceps sinensis, and its fruiting body is known to protect the lungs and strengthen the kidneys, and is widely recognized for its effectiveness in treating tuberculosis, jaundice, etc. and as a tonic. Not only that, but it is also used as an expensive herbal medicine mainly used for body control and tonic after illness.

In addition, among the pharmacological ingredients of Cordyceps Militaris, it contains properties that strengthen immune function and is effective in treating colds, pulmonary tuberculosis, chronic cough, asthma, seizures, anemia, male sexual dysfunction, high blood pressure, etc. In addition to cordycepin, D- It contains a large amount of polysaccharides along with mannitol (D-mannitol) and quinic acid, and is also known to have a high content of various amino acids.

The Cordyceps sinensis extract can be used as an extract prepared by the following method.

First, the Cordyceps sinensis can be washed to remove foreign substances attached to the surface of the Cordyceps sinensis.

In the above step, the Cordyceps sinensis can be immersed in a mixed solution consisting of lemon juice and salt solution for 3 to 5 minutes, and then the Cordyceps sinensis can be washed with purified water, and the lemon juice and salt solution are mixed at a weight ratio of 1:5. It can be.

The lemon juice and salt solution can sterilize the Cordyceps sinensis and prevent it from easily spoiling. The salt solution may have a concentration of 1 to 3% by weight.

Next, the washed Cordyceps sinensis can be vacuum dried by irradiating microwaves in a reduced pressure atmosphere.

This step can be performed by irradiating the washed Cordyceps sinensis with a microwave under a pressure of 60 to 70 mbar. This step is performed at a temperature of 40 to 50 ° C. for 5 to 10 minutes, and the washed Cordyceps sinensis is irradiated with a microwave at 2.2 GHz. This can be done by irradiating microwaves.

The microwave can exhibit a volumetric heating effect that penetrates and heats the inside of the Cordyceps sinensis. When the microwave is irradiated, the water molecules inside the Cordyceps sinensis vibrate or rotate according to the polarity change of the microwave, and this polarization vibration This friction between molecules can lead to a heat generation phenomenon. When Cordyceps sinensis is dried by irradiating microwaves under reduced pressure, swelling occurs due to heating inside the Cordyceps sinensis. This instantaneous internal heating and swelling causes the cell membrane inside the Cordyceps sinensis to break down. As this is destroyed, a sterilization effect occurs, and the active ingredients of Cordyceps sinensis can be effectively leached during subsequent extraction due to swelling caused by internal heating of Cordyceps sinensis.

Next, the vacuum-dried Cordyceps sinensis can be aged. In this step, the vacuum-dried Cordyceps sinensis can be stored at a temperature of 10 to 15° C. for 30 to 40 hours to stabilize the physical properties of the cordyceps sinensis.

Next, the aged Cordyceps sinensis can be mixed with purified water and heated to prepare a Cordyceps sinensis extract containing useful components of Cordyceps sinensis.

In the above step, after mixing at a weight ratio of 1000 to 1500 g of Cordyceps sinensis per 10 to 15 liters (L) of purified water, primary heating is performed at a temperature of 90 to 95 ° C. for 60 to 80 minutes, and the mixture is heated to 300 to 300 g at a temperature of 70 to 75 ° C. It can be manufactured through a secondary heating process for 400 minutes.

If the above step is performed below the above-described lower limit range, a problem may occur in which useful components of Cordyceps sinensis are not sufficiently extracted, and if performed exceeding the above-mentioned upper limit range, residues of Cordyceps sinensis may be formed, thereby reducing the physical properties of the Cordyceps sinensis extract. Problems may arise.

Subsequently, shiitake mushrooms mixed with the Cordyceps sinensis extract can be aged.

In the above step, by maturing the shiitake mushrooms mixed with the Cordyceps sinensis extract, the useful components of the Cordyceps sinensis extract can be absorbed into the shiitake mushrooms, and the nutrition and flavor of the dried shiitake mushrooms produced can be improved. For example, the ripening This can be done by storing shiitake mushrooms mixed with Cordyceps sinensis extract at a temperature of 10 to 15°C for 3 to 7 hours.

Next, dried shiitake mushrooms can be produced by performing a second drying of the aged shiitake mushrooms.

In the above step, the dried shiitake mushrooms can be produced by drying the aged shiitake mushrooms at a temperature of 20 to 30° C. for 1 to 10 days.

4. Mixing step (S400)

The mixing step (S400) is a step of mixing the aged pollack head, dried dried radish, dried shiitake mushrooms, and kelp.

The kelp used in the mixing step (S400) is rich in calcium and magnesium and is effective in preventing osteoporosis or osteomalacia and preventing aging. In addition, kelp is rich in alginic acid, which has the effect of lowering cholesterol levels, which helps prevent arteriosclerosis. It also contains a large amount of potassium and laminin, which has the effect of lowering blood pressure.

In other words, alginic acid from kelp is absorbed into the human body and acts on bacteria in the large intestine to suppress the action of carcinogens and prevents adult diseases by preventing the absorption of cholesterol. When consumed, it inhibits digestion and absorption and gives a feeling of fullness in the stomach. It is known to be helpful in the treatment and prevention of diabetes by reducing the feeling of hunger and preventing blood pressure from rising by combining with table salt in the intestines and expelling it out of the body.

In the mixing step (S400), 50 to 60 parts by weight of the aged pollack head, 15 to 25 parts by weight of dried dried radish, 15 to 25 parts by weight of dried shiitake mushrooms, and 5 to 15 parts by weight of kelp may be mixed in a weight ratio.

5. Sterilization and packaging step (S500)

The sterilization and packaging step (S500) is a step of sterilizing, packaging, and commercializing the mixed aged pollack head, dried dried radish, dried shiitake mushroom, and kelp.

In the sterilization and packaging step (S500), the configuration of sterilizing and packaging the mixed aged dried pollack head, dried radish, dried shiitake mushrooms, and kelp is a known technology, so for convenience of explanation and clarity of the technical idea of the present invention, this is done. Detailed explanation will be omitted.

Hereinafter, with reference to the attached drawings, the manufacturing method of the dried pollack pack for cooking according to the present invention will be described in more detail through examples and comparative examples.

<Example 1>

Cooking broth was prepared by mixing 56 parts by weight of aged pollack head, 17 parts by weight of dried radish, 17 parts by weight of dried shiitake mushrooms, and 9 parts by weight of kelp in a weight ratio.

<Example 2>

Cooking broth was prepared by mixing 52 parts by weight of aged pollack head, 23 parts by weight of dried radish, 24 parts by weight of dried shiitake mushrooms, and 6 parts by weight of kelp in a weight ratio.

<Example 3>

Cooking broth was prepared by mixing 59 parts by weight of aged pollack head, 22 parts by weight of dried radish, 16 parts by weight of dried shiitake mushrooms, and 14 parts by weight of kelp in a weight ratio.

<Comparative Example 1>

Cooking broth was prepared using only dried pollack heads sold commercially.

<Comparative Example 2>

Cooking broth was prepared in the same manner as in Example 1, but in Comparative Example 2, cooking broth was prepared using only aged pollack head and kelp.

<Sensory evaluation>

As described above, sensory evaluation was conducted on the taste, flavor, texture, preference, etc. of the cooking broth prepared through Examples 1, 2, and 3 and Comparative Examples 1 and 2, and the results are shown in [Table 2] below. . The sensory test was conducted on 50 food-related experts and general consumers, and the scores and evaluation criteria used a 9-point scoring method and are shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division taste Texture zest Texture overall preference Example 1 8.6 8.7 8.6 8.5 8.6 Example 2 8.5 8.5 8.5 8.4 8.5 Example 3 8.5 8.6 8.4 8.4 8.5 Comparative Example 1 5.7 5.6 5.8 5.3 5.7 Comparative Example 2 6.5 6.4 6.7 6.5 6.8

Referring to [Table 2], as a result of comparing the taste, texture, flavor, texture, and overall preference of the cooking broth prepared through Examples 1, 2, and 3 with the cooking broth prepared through Comparative Example, It was found that the cooking broth prepared through Examples 1, 2, and 3 was superior to the cooking broth prepared through Comparative Examples in terms of overall taste, texture, flavor, texture, and overall preference.

Although a preferred embodiment of the present invention has been described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical idea or essential features. You will be able to. Therefore, the embodiment described above should be understood in all respects as illustrative and not restrictive.

Claims (6)

A ripened pollack head production step (S100) of producing aged pollack head using dried pollack head;
Dried radish manufacturing step of manufacturing dried radish using radish (S200);
A dried shiitake mushroom production step (S300) of drying shiitake mushrooms to produce dried shiitake mushrooms;
A mixing step (S400) of mixing the aged pollack head, dried radish, dried shiitake mushrooms, and kelp; and
It includes a sterilization and packaging step (S500) of sterilizing and packaging the mixed aged pollack head, dried radish, dried shiitake mushroom, and kelp to commercialize the product,
In the aged pollack head manufacturing step (S100), the aged pollack head is washed after preparing the dried pollack head, wherein the washing consists of first washing and second washing, and the first washing is performed at a temperature of 10 to 15 ° C. and It consists of washing the pollack head using purified seawater with a salinity of 3.5 to 4.0%, and the second washing is performed by preparing mulberry leaves and mixing the mulberry leaves and purified water at a weight ratio of 1.5:8.5 to 2.5:7.5. Mix, boil the purified water mixed with the mulberry leaves at a temperature of 60 to 65°C for 10 to 30 minutes, remove the mulberry leaves, and filter to prepare a mulberry leaf filtrate. The mulberry leaf filtrate and squid ink are mixed in a ratio of 8:2 to 9. :1 by weight and aged at a temperature of 10 to 15°C for 3 to 6 hours to prepare a mulberry leaf ripening liquid, and the first washed pollack head was mixed in the mulberry leaf ripening liquid at a temperature of 5 to 10°C for 5 hours. It consists of soaking for 10 to 10 minutes, drying the second washed pollack head at a temperature of 20 to 25°C for 10 to 30 hours, preparing krill oil, and adding 100 weight of the total content of the dried pollack head. It is manufactured by mixing krill oil at a weight ratio of 1 to 5 parts by weight, and storing and maturing the pollack head mixed with the krill oil for 20 to 40 hours at a temperature of 8 to 12 ℃,
In the dried radish manufacturing step (S200), the dried radish is prepared, washed and cut, the cut radish is first dried at a temperature of 20 to 30 ° C. for 3 to 5 days, and the first dried radish is Mix at a weight ratio of 1 to 5 parts by weight of Hwangchil extract based on 100 parts by weight of the total content, ripen the radish mixed with the Hwangchil extract for 5 to 10 hours at a temperature of 5 to 7 ℃, and ferment the aged radish at 20 to 30 ℃. It is manufactured through a second drying process for 5 to 10 days at a temperature of
The Hwangchil extract is prepared by preparing raw Hwangchil tree leaves and washing them by immersing them in a sodium bicarbonate solution at a concentration of 2 to 4 (w/w)% and a temperature of 30 to 35° C. for 5 to 10 minutes, and then washing the washed fresh leaves of Hwangchil tree. is dried for 20 to 30 hours in a dryer maintained at a temperature of 18 to 22° C. and a humidity of 35 to 40%, and mixed with 1000 to 2000 parts by weight of purified water based on 100 parts by weight of the dried fresh leaves of Hwangchil tree, then mixed with 90% by weight. It is manufactured through a process of heating at a temperature of 95°C for 5 to 10 hours,
In the dried shiitake mushroom production step (S300), the dried shiitake mushrooms are prepared and washed, and the washed shiitake mushrooms are first dried at a temperature of 25 to 30 ° C. for 3 to 5 days, and the first 1 to 5 parts by weight of Cordyceps sinensis extract is mixed with 100 parts by weight of the total content of dried shiitake mushrooms, and the shiitake mushrooms mixed with the Cordyceps sinensis extract are aged at a temperature of 10 to 15° C. for 3 to 7 hours, and the aged It is manufactured through a second drying process of shiitake mushrooms at a temperature of 20 to 30°C for 1 to 10 days,
The Cordyceps sinensis extract is obtained by immersing Cordyceps sinensis in a mixed solution consisting of lemon juice and salt solution for 3 to 5 minutes, then washing the Cordyceps sinensis with purified water, wherein the lemon juice and salt solution are mixed at a weight ratio of 1:5, The washed Cordyceps sinensis is vacuum dried by irradiating a microwave of 2.2 GHz for 5 to 10 minutes at a pressure of 60 to 70 mbar and a temperature of 40 to 50 ° C., and the vacuum dried Cordyceps sinensis is vacuum dried at a temperature of 10 to 15 ° C. An extract of Cordyceps sinensis prepared by storing and maturing for 40 hours, mixing purified water with the aged Cordyceps sinensis and heating is used. After mixing at a weight ratio of 1000 to 1500 g of Cordyceps sinensis per 10 to 15 liters (L) of purified water, It is manufactured through primary heating at a temperature of 90 to 95°C for 60 to 80 minutes and secondary heating at a temperature of 70 to 75°C for 300 to 400 minutes,
In the mixing step (S400), 50 to 60 parts by weight of the aged pollack head, 15 to 25 parts by weight of dried radish, 15 to 25 parts by weight of dried shiitake mushrooms, and 5 to 15 parts by weight of kelp are mixed in a weight ratio. How to make dried pollack pack.
delete delete delete delete Dried pollack pack for cooking, characterized in that manufactured by the method of claim 1.