KR20010088780A - Manufacture method of season dried fish to contain the constituent of green tea extrative - Google Patents

Manufacture method of season dried fish to contain the constituent of green tea extrative Download PDF

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Publication number
KR20010088780A
KR20010088780A KR1020000015621A KR20000015621A KR20010088780A KR 20010088780 A KR20010088780 A KR 20010088780A KR 1020000015621 A KR1020000015621 A KR 1020000015621A KR 20000015621 A KR20000015621 A KR 20000015621A KR 20010088780 A KR20010088780 A KR 20010088780A
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green tea
fish
salt
extract
dried fish
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KR1020000015621A
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Korean (ko)
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곽한용
김유성
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조인순
오천산업주식회사
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Publication of KR20010088780A publication Critical patent/KR20010088780A/en

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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B60—VEHICLES IN GENERAL
    • B60P—VEHICLES ADAPTED FOR LOAD TRANSPORTATION OR TO TRANSPORT, TO CARRY, OR TO COMPRISE SPECIAL LOADS OR OBJECTS
    • B60P1/00—Vehicles predominantly for transporting loads and modified to facilitate loading, consolidating the load, or unloading
    • B60P1/04—Vehicles predominantly for transporting loads and modified to facilitate loading, consolidating the load, or unloading with a tipping movement of load-transporting element
    • B60P1/16—Vehicles predominantly for transporting loads and modified to facilitate loading, consolidating the load, or unloading with a tipping movement of load-transporting element actuated by fluid-operated mechanisms
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B60—VEHICLES IN GENERAL
    • B60P—VEHICLES ADAPTED FOR LOAD TRANSPORTATION OR TO TRANSPORT, TO CARRY, OR TO COMPRISE SPECIAL LOADS OR OBJECTS
    • B60P1/00—Vehicles predominantly for transporting loads and modified to facilitate loading, consolidating the load, or unloading
    • B60P1/04—Vehicles predominantly for transporting loads and modified to facilitate loading, consolidating the load, or unloading with a tipping movement of load-transporting element
    • B60P1/26—Means for controlling movement of tailboards or sideboards
    • B60P1/267—Controlling degree of tailboard or sideboard movement in dependence upon degree of tipping movement, e.g. by linkage or cam
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B60—VEHICLES IN GENERAL
    • B60P—VEHICLES ADAPTED FOR LOAD TRANSPORTATION OR TO TRANSPORT, TO CARRY, OR TO COMPRISE SPECIAL LOADS OR OBJECTS
    • B60P1/00—Vehicles predominantly for transporting loads and modified to facilitate loading, consolidating the load, or unloading
    • B60P1/04—Vehicles predominantly for transporting loads and modified to facilitate loading, consolidating the load, or unloading with a tipping movement of load-transporting element
    • B60P1/28—Tipping body constructions
    • B60P1/283—Elements of tipping devices
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B60—VEHICLES IN GENERAL
    • B60Y—INDEXING SCHEME RELATING TO ASPECTS CROSS-CUTTING VEHICLE TECHNOLOGY
    • B60Y2200/00—Type of vehicle
    • B60Y2200/10—Road Vehicles
    • B60Y2200/14—Trucks; Load vehicles, Busses

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  • Engineering & Computer Science (AREA)
  • Transportation (AREA)
  • Mechanical Engineering (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

PURPOSE: Provided is a preparation method of functional jerked fish including extract of green tea ingredient to prevent adult diseases and be used as a snack for a patient needing diet-control. CONSTITUTION: A preparation method of functional jerked fish is composed of the following steps of: (a) pre-treating fish; (b) obtaining extract of green tea wherein the incense peculiar to green tea is maintained and tannin and bitter taste is eliminated; (c) marinating the pre-treated fish in dressing made from extract of green tea, oligosaccharide, sorbitol, salt, succinic acid and sodium L-glutamate; and (d) drying it under sunlight or cold windy.

Description

녹차 추출액 성분을 함유한 기능성 조미 건 어포 제조방법{Manufacture method of season dried fish to contain the constituent of green tea extrative}Manufacturing method of season dried fish to contain the constituent of green tea extrative}

본 발명은 남녀노소가 간식용으로 즐겨먹는 조미건어포에 영양성과 기능성 및 기호성이 뛰어난 녹차의 추출액을 함유시켜 성인병 예방에 도움을 주는 조미 건 어포의 제조 방법에 관한 것이다.The present invention relates to a method for preparing seasoned dried fish which helps prevent adult diseases by containing extracts of green tea with excellent nutrition, functionality and palatability in seasoned dried fish which are enjoyed for snacking by young and old.

현재 세계각국의 식생활 실태를 살펴보면 육류, 유지, 유제품, 설탕의 비율이 높아져 비만, 심장질환, 고혈압, 당뇨병 등 각종 성인병 발생의 원인이 되고 있다. 이와 같이 사람이 수년간 계속해서 섭취한 음식물에 의해 각종 질병이 발생함에 따라 근본적인 질병예방은 상호보완작용이 되는 음식물을 섭취 할 수 있게 해야 할 것이다.Looking at the current diet of the world, the proportion of meat, fats, dairy products, and sugars is increasing, causing obesity, heart disease, high blood pressure, diabetes and other adult diseases. As various diseases are caused by foods that have been ingested continuously for many years, the fundamental disease prevention should be able to consume foods that complement each other.

바닷고기는 중성식품으로서 단백질 공급원으로 중요한 식품인 동시에 육상동물에 없는 특이한 구조나 생리활성을 갖는 화합물을 수산식품에서 찾아내어 이용 될 뿐 아니라 특히 혈압강하 작용, 혈중콜레스테롤 저하작용, 항혈전 동맥이완작용, 학습능력을 향상시키는 성분 등은 성인병 예방에 도움이 되는 것으로 높이 평가되고 있다.Sea meat is a neutral food that is an important source of protein as well as a protein that has a unique structure or physiological activity that is not found in terrestrial animals. In addition, ingredients that improve learning ability are highly regarded as helpful in preventing adult diseases.

인체에 유익한 바다고기의 조리방법은 굽거나, 끓이거나 조미어포로 가공 소비되고 있는데 이 중에서 남녀노소가 수 십년동안 즐겨먹는 조미 건 어포류에 있어서 함량의 차이는 있겠으나 대부분 설탕, 소금, 미원, 솔비톨 등의 조미료로 첨가하여 가공하고 있기 때문에 질병예방에 도움을 주지 못하고 있으며 특히 수율을 높이기 위하여 설탕을 많이 첨가하여 당분 다량 섭취를 유도하고 있는 결과를 초래하고 있다.The method of cooking sea meat that is beneficial to the human body is consumed by roasting, boiling or seasonings. Among these, there is a difference in the content of seasoned dried fish which is enjoyed by men and women of all ages for decades, but most of them are sugar, salt, miwon, Because it is processed by adding seasonings such as sorbitol, it does not help in preventing disease, and in particular, it results in inducing a large amount of sugar by adding a large amount of sugar to increase the yield.

이에 대해 널리 알려 있다 시피 녹차에는 비타민과 미네랄이 풍부하여 영양성이 높고 맛과 향 및 색깔이 있어 기호성이 있으며 항산화, 혈중콜레스테롤 저하, 혈압상승억제 및 강하, 혈소판 응집억제, 항균, 항바이러스, 항충치, 항당뇨 등의 여러 가지 기능성 성분이 함유되어 있어 현대인의 건강 문제인 성인병 예방에 이로운 것으로 연구 확인되고 있어 녹차에 함유된 성분을 이용한 조미 건 어포 제조에 대한 발명을 연구하게 된 것이다.As it is widely known, green tea is rich in vitamins and minerals, which is highly nutritious and has taste, flavor, and color, and is palatable. Antioxidant, lowering blood cholesterol, suppressing blood pressure and lowering blood pressure, inhibiting platelet aggregation, antibacterial, antiviral, anti tooth decay It contains a number of functional ingredients such as antidiabetic, and has been researched to be beneficial for the prevention of geriatric diseases, a health problem for modern people.

녹차에는 카레킨, 카페인, 다당류, 비타민C, 비타민E, β-카로틴, 사포닌, 붕소, 아연, 셀렌 등이 함유되어 있어 인체내에서 많은 생리작용을 하고 있고 성인병예방에 이로운 것으로 확인되고 있다. 이러한 효능을 이용하여, 지금까지 설탕 식염, 솔비톨, L글루타민산 나트륨과 어육을 혼합한 후 일광 또는 열풍건조 하여 성인병 예방에 유용하지 못한 상태에서 제조되어 온 조미 건 어포에 녹차 추출액을 많이 함유시켜 기능성을 높이고 녹차고유의 향과 감칠맛을 느끼게 하되 특유의 쓴맛, 떫은맛이 조미 건 어포의 기존 맛을 변화시키지 않도록 하는 기능성 조미 건 어포를 제조하는 것이다.Green tea contains currykin, caffeine, polysaccharides, vitamin C, vitamin E, β-carotene, saponin, boron, zinc, selenium, etc., and it has been confirmed that it is beneficial for preventing physiological diseases in the human body. By using this effect, sugar salt, sorbitol, sodium L-glutamate and fish meat have been mixed until recently, and dried in daylight or hot air, and seasoned dried fish flakes, which have been manufactured in a state where it is not useful for preventing adult diseases, contain a lot of green tea extract function. It is to make functional seasoning dried foods that enhance the flavor and richness of the green tea, but make sure that the unique bitter and astringent taste does not change the existing taste of seasoned dried foods.

본 발명을 실시 예에 따라 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to the following examples.

[실시 예][Example]

1. 원료 전처리 공정1. Raw material pretreatment process

조미 건 어포 제조용 생선(쥐치어, 명태, 밀정어, 꽁치 등)을 두절하여 껍질을 베끼고 내장을 제거한 다음 뼈부분을 중심으로 양면의 살부분을 칼로 떠내서 4시간 정도 수조에 담궈 이물질과 피를 우려낸 다음 냉장고에 보관한다.Chop dried fish for seasoning dried fish (Julfish, pollock, wheat sperm, saury, etc.), cut off the shell, remove the intestines, and then remove the flesh on both sides with a knife. Boil it and store it in the refrigerator.

2. 녹차 함유성분 추출공정2. Extraction Process of Green Tea-Containing Ingredients

녹차 생산공장에서 제조된 녹차건엽을 100℃에서 끓여 30℃∼35℃로 식힌 물에 1ℓ당 25g∼50g을 10∼25분간 침지 시키면 녹차 특유의 향과 맛을 유지시키면서 떫은맛이나 쓴맛을 느끼지 않은 녹차 추출액을 얻는다. (이때에 색, 맛, 향의 차이를 감안하여 물과 녹차의 비율을 조절 할 수 있다.) 이와 같이 얻어진 녹차 추출액을 상온에서 1시간 이상 방치시킨 후 여과하여 조미용 녹차 추출액을 얻는다.When green tea dried leaves produced at the green tea production plant are boiled at 100 ° C and immersed in water cooled to 30 ° C to 35 ° C for 25g to 50g per 1l for 10 to 25 minutes, the green tea has no astringent or bitter taste while maintaining its unique aroma and taste. Obtain the extract. (At this time, the ratio of water and green tea can be adjusted in consideration of the difference in color, taste, and aroma.) The green tea extract thus obtained is left at room temperature for at least 1 hour, and then filtered to obtain a seasoning green tea extract.

3. 조미공정3. Seasoning process

녹차 추출액에 설탕 또는 올리고당, 솔비톨, 식염(저염), 호박산, L글루타민산나트륨을 혼합하여 조미액을 만들어 생선어육 10kg당, 조미액 2.2kg을 넣고 기계에 의해 돌리면서 조미액에 침지케 하여 냉장고(-3℃∼-5℃)에 48시간(여름)∼72시간(겨울)보관하면서 숙성케 하면 조미액이 어육에 완전히 침투하게 된다.Sugar or oligosaccharide, sorbitol, salt (low salt), succinic acid and sodium L-glutamate are mixed with green tea extract to make seasoning solution. Add 10 kg of seasoning solution and 2.2 kg of seasoning solution to fish fish meat. Seasoning liquid penetrates completely into fish meat when it is stored for 48 hours (summer) to 72 hours (winter) at ~ -5 ° C.

4. 성형 및 건조공정4. Forming and drying process

조미된 어육을 건조대에 타원형또는 사각형으로 성형하여 일광이나 열풍 또는 냉풍에 의해 건조(수분함량 20∼22%)하게 되면 녹차 추출액 성분을 함유한 기능성 조미 건어포 3.5kg을 얻게된다.When seasoned fish meat is molded into an oval or square on a drying stand and dried by sunlight, hot air or cold wind (moisture content 20 to 22%), functional seasoning dried fish containing 3.5kg of green tea extract is obtained.

본 발명은 성인병 예방에 효과가 많다고 널리 알려진 녹차의 기능, 기호, 영양성분을 남녀노소가 즐겨먹는 건 어포에 함유케 하므로서 장수 식품인 생선의 기능성을 높여 성인병예방은 물론 식이 조절의 고통을 격는 성인병 환자의 간식용으로도 이용될 수가 있어 조미 건 어포를 건강식품화 할 수 있는 발명품이다.The present invention increases the functionality of fish, which is a longevity food, by containing the functions, preferences, and nutritional ingredients of green tea, which are widely known to be effective in preventing adult diseases, so that men and women of all ages enjoy eating, preventing adult diseases as well as suffering the pain of diet control It can be used as a snack for patients, and is an invention that can be used to make seasoned dried foods health food.

Claims (2)

·조미 건 어포 제조원료인 생선(쥐치어, 명태어, 밀정어, 꽁치 등)을 전처리하는 공정과Pretreatment of raw fish (rawfish, pollock, wheat tuna, saury, etc.) ·녹차을 특유의 향과 맛을 유지시키면서 떫은맛이나 쓴맛을 느끼지 않게 녹차 추출액을 얻는 공정과· The process of obtaining green tea extract while maintaining the unique aroma and taste of green tea without feeling a bitter or bitter taste. ·녹차 추출액과 설탕, 올리고당, 솔비톨, 식염(저염), 호박산, L글루타민산 나트륨을 혼합하여 만든 조미액을 생선 어육에 완전히 침투케하는 조미공정과Seasoning process that makes green tea extract, salt, oligosaccharide, sorbitol, salt (low salt), succinic acid and sodium L-glutamate completely penetrate fish fish. ·일광이나 열풍 또는 냉풍에 의해 건조하여 녹차 추출액이 성분이 함유된 조미 건 어포를 얻는 제조 방법· Method for producing seasoned dried fish flakes containing green tea extract component by drying by daylight, hot air or cold wind 청구범위 제 1항 기재의 방법에 의해 제조된 조미 건 어포Seasoned dry fish prepared by the method according to claim 1
KR1020000015621A 2000-03-21 2000-03-21 Manufacture method of season dried fish to contain the constituent of green tea extrative KR20010088780A (en)

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KR20030031388A (en) * 2001-10-13 2003-04-21 심정택 Seasonings that can remove fishy fish and its manufacturing method
KR20030057254A (en) * 2001-12-28 2003-07-04 장인재 Production of dried seafood product with cold air
KR20040010984A (en) * 2002-07-25 2004-02-05 주식회사 금호통상 nokcha chamgulbi
KR100433839B1 (en) * 2002-01-16 2004-06-04 (주)어심가 The manufacturing method on drying and seasoning procedures in a yellow corbina
KR100454671B1 (en) * 2001-11-23 2004-11-03 최영주 Method for processing dried croaker containing natural material and product thereof
KR100460481B1 (en) * 2002-05-21 2004-12-08 오천산업주식회사 Seasoning liquid for manufacturing the dried slices of fish
KR100473837B1 (en) * 2004-03-15 2005-03-14 김달영 Dried slices of mixed fish and its manufacturing process
KR100482893B1 (en) * 2002-08-26 2005-04-14 이주혜 Manufacturing method of frozen- slices- of- fish containing ginseng extract
KR100760377B1 (en) * 2005-08-29 2007-09-19 영광수산영어영농조합법인 Manufacturing Method of a red tilefish flavored with Green Tea Extracts
KR100760375B1 (en) * 2005-08-29 2007-09-19 영광수산영어영농조합법인 Manufacturing Method of a Mackerels flavored with Green Tea Extracts
KR100833889B1 (en) * 2007-01-19 2008-06-02 양건영 Flying fish roe comprising leaves of green tea and the manufacturing method
KR100944811B1 (en) * 2009-01-05 2010-02-26 양봉원 Seasoned and dried filefish with cactus powder and making process thereof
KR101007316B1 (en) * 2008-05-29 2011-01-13 제주대학교 산학협력단 Manufacturing method of the functional seasoned-dried sliced flatfish containing Opuntia ficus-indica extract
KR101121788B1 (en) * 2009-01-08 2012-03-12 양봉원 Seasoned and dried filefish with bamboo-salt and making process thereof
KR101121916B1 (en) * 2009-01-08 2012-03-12 양봉원 Seasoned and dried filefish with green tea powder and making process thereof
KR101299740B1 (en) * 2013-04-03 2013-08-23 김태화 Manufacturing method of candlefish containing green tea and candlefish containing green tea
KR101314366B1 (en) * 2011-11-18 2013-10-04 유진종 Seasoning with kiwii juice and grape juice and seasoned dried filefish thereof
KR101314434B1 (en) * 2011-11-18 2013-10-07 유진종 Seasoning with jujube concentrate and japanese apricot concentrate and seasoned dried filefish thereof
KR101314392B1 (en) * 2011-11-18 2013-10-14 유진종 Manufacturing process of dried filefish

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030031388A (en) * 2001-10-13 2003-04-21 심정택 Seasonings that can remove fishy fish and its manufacturing method
KR100454671B1 (en) * 2001-11-23 2004-11-03 최영주 Method for processing dried croaker containing natural material and product thereof
KR20030057254A (en) * 2001-12-28 2003-07-04 장인재 Production of dried seafood product with cold air
KR100433839B1 (en) * 2002-01-16 2004-06-04 (주)어심가 The manufacturing method on drying and seasoning procedures in a yellow corbina
KR100460481B1 (en) * 2002-05-21 2004-12-08 오천산업주식회사 Seasoning liquid for manufacturing the dried slices of fish
KR20040010984A (en) * 2002-07-25 2004-02-05 주식회사 금호통상 nokcha chamgulbi
KR100482893B1 (en) * 2002-08-26 2005-04-14 이주혜 Manufacturing method of frozen- slices- of- fish containing ginseng extract
KR100473837B1 (en) * 2004-03-15 2005-03-14 김달영 Dried slices of mixed fish and its manufacturing process
KR100760377B1 (en) * 2005-08-29 2007-09-19 영광수산영어영농조합법인 Manufacturing Method of a red tilefish flavored with Green Tea Extracts
KR100760375B1 (en) * 2005-08-29 2007-09-19 영광수산영어영농조합법인 Manufacturing Method of a Mackerels flavored with Green Tea Extracts
KR100833889B1 (en) * 2007-01-19 2008-06-02 양건영 Flying fish roe comprising leaves of green tea and the manufacturing method
KR101007316B1 (en) * 2008-05-29 2011-01-13 제주대학교 산학협력단 Manufacturing method of the functional seasoned-dried sliced flatfish containing Opuntia ficus-indica extract
KR100944811B1 (en) * 2009-01-05 2010-02-26 양봉원 Seasoned and dried filefish with cactus powder and making process thereof
KR101121788B1 (en) * 2009-01-08 2012-03-12 양봉원 Seasoned and dried filefish with bamboo-salt and making process thereof
KR101121916B1 (en) * 2009-01-08 2012-03-12 양봉원 Seasoned and dried filefish with green tea powder and making process thereof
KR101314366B1 (en) * 2011-11-18 2013-10-04 유진종 Seasoning with kiwii juice and grape juice and seasoned dried filefish thereof
KR101314434B1 (en) * 2011-11-18 2013-10-07 유진종 Seasoning with jujube concentrate and japanese apricot concentrate and seasoned dried filefish thereof
KR101314392B1 (en) * 2011-11-18 2013-10-14 유진종 Manufacturing process of dried filefish
KR101299740B1 (en) * 2013-04-03 2013-08-23 김태화 Manufacturing method of candlefish containing green tea and candlefish containing green tea

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