KR20010106556A - Process of crab meat in KI-TO-SAN soy sauce - Google Patents
Process of crab meat in KI-TO-SAN soy sauceInfo
- Publication number
- KR20010106556A KR20010106556A KR1020000027355A KR20000027355A KR20010106556A KR 20010106556 A KR20010106556 A KR 20010106556A KR 1020000027355 A KR1020000027355 A KR 1020000027355A KR 20000027355 A KR20000027355 A KR 20000027355A KR 20010106556 A KR20010106556 A KR 20010106556A
- Authority
- KR
- South Korea
- Prior art keywords
- crab
- weight
- parts
- soy
- chitosan
- Prior art date
Links
- 235000013555 soy sauce Nutrition 0.000 title claims description 13
- 235000013372 meat Nutrition 0.000 title claims description 9
- 238000000034 method Methods 0.000 title claims description 6
- 229920001661 Chitosan Polymers 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000014347 soups Nutrition 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 230000007774 longterm Effects 0.000 claims description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 240000008397 Ganoderma lucidum Species 0.000 claims description 3
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 3
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 3
- 235000012206 bottled water Nutrition 0.000 claims description 3
- 238000009924 canning Methods 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 229940010454 licorice Drugs 0.000 claims description 3
- 240000002045 Guettarda speciosa Species 0.000 claims description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 2
- 235000007862 Capsicum baccatum Nutrition 0.000 claims 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 2
- 239000001728 capsicum frutescens Substances 0.000 claims 2
- 241000283074 Equus asinus Species 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 230000008520 organization Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 238000004321 preservation Methods 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 210000002865 immune cell Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 210000000467 autonomic pathway Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 238000010409 ironing Methods 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000002751 lymph Anatomy 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000001082 somatic cell Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Abstract
Description
본 발명은 키토산간장게장통조림의 제조방법에 관한 것으로,The present invention relates to a manufacturing method of canned chitosan soy sauce crab,
좀 더 구체적으로는 간장게장을 섭취하기에 간편하게하고, 장기보존이 가능하도록 통조림화시키고, 키토산이 함유된 게껍질을 간장게장에 이용하여 영양을 우수하게 만든 키토산간장게장 제조방법에 관한 것이다.More specifically, it relates to a method for preparing chitosan soy crab that is easy to ingest soy crab, canned to allow long-term preservation, and has excellent nutrition by using chitosan-containing crab shell for soy crab.
일반적으로 간장게장은 담백한 게살의 맛과 간장이 어울려 입맛을 돋구어주는 산뜻하고 개운한 요리로 예로부터 우리민족에게 사랑받아오던 요리였다.In general, soy crab is a fresh and refreshing dish that makes the taste of pale crab meat and soy sauce to be palatable.
또한 게는 지방이 적고 단백질이 많아서 담백한 맛을 갖고 있고, 성인병 예방 및 비만, 간, 고혈압 환자에 특효이며, 맛이 뛰어난 건강 식품이었다.In addition, the crab is low in fat and high in protein, and has a light taste. It is effective for preventing adult diseases and for patients with obesity, liver, and hypertension.
종래의 간장게장은 섭취시에 일일히 게껍질을 시식자가 발라서 섭취하고 발라낸 게껍질은 그대로 버리게 되었으며, 그외에는 영양과 맛이 탁월한 간장게장을 손쉽고 간편하게 먹을수 있도록 나온 제품이 없었다.The conventional soy crab was ingested by the taster and consumed the crab shell as it was ingested, and there was no product that could easily and easily eat soy crab with excellent nutrition and taste.
특히 키토산은 게껍질에 다량함유되어 있는 것으로서 한국의 동해와 러시아의 블라디보스톡 근해 수심 700m ~ 1,500m에서 서식하고 있는 홍게는 키토산을 가장 많이 함유하고 있는 것으로 널리 알려져 있기도 하다.In particular, chitosan is abundant in crab shells, and it is widely known that red crabs, which live in the depths of 700m to 1,500m off the east coast of Korea and Vladivostok in Russia, contain the highest amount of chitosan.
또한 키토산은 노화한 세포를 활성화하여 건강한 세포로 만들어주는 노화억제기능이 있고, 세균, 바이러스, 암세포의 침입이나 증식에 저항하는 면역세포를 강화하며, 병의 원인이 되는 약해진 체세포나 면역 세포에 활력을 불어넣어 병의 예방에 효과가 있고, 자연치유력을 활성화시킴으로써 병의 회복도 촉진시키고, 자율신경의 조절, 혈액농도, 체액, 임파액의 조절 등과 같은 pH의 조절, 호르몬 분비의 조절 기능등의 생체리듬 조절기능도 있다.In addition, chitosan has an anti-aging function that activates aged cells to make healthy cells, strengthens immune cells that resist the invasion or proliferation of bacteria, viruses, and cancer cells, and revitalizes weakened somatic cells and immune cells that cause disease. It is effective in the prevention of diseases by activating natural healing powers, and also promotes the recovery of diseases, and regulates the pH, such as the regulation of autonomic nerves, blood concentration, body fluids and lymph, and the function of controlling hormone secretion. There is also a rhythm control.
키토산은 식품에 첨가시 저장기간을 지속시켜 주며, 당도를 높여 주는 역할을 한다.Chitosan, when added to foods, lasts for a long time and increases the sugar content.
따라서, 본 발명의 목적은 간장게장을 만들 때 게의 껍질을 발라서 게살과 게알로 담그어 섭취하기에 간편하게하고, 게껍질을 한약재와 간장을 다릴때 한꺼번에 같이 넣어서 다림으로서 키토산의 우수한 영양을 간장게장에 살리도록 할 뿐만아니라, 간장게장국물의 염도를 높이고 통조림화 하여 장기보존이 가능하고, 언제 어디서나 간편하게 키토산간장게장을 섭취할 수 있도록 한 키토산간장게장 제조방법을 제공함에 있다.Therefore, it is an object of the present invention to make soy crab shelled crab shell and crab soaked with crab meat and crab ingestion, and to put the crab shell together at the same time when the medicinal herbs and soy sauce when ironed together with excellent nutrition of chitosan to soy crab Not only to save, but also to increase the salinity of soy crab soup and canned long-term preservation, and to provide a chitosan soy crab production method so that you can easily ingest chitosan soy crab anytime, anywhere.
이하, 본 발명의 바람직한 실시예를 첨부 도면에 의하여 상세하게 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
꽃게 암컷 150중량부를 다듬어 껍질을 제거하고 따로 두고, 살과 알 96중량부를 준비한다.Trim 150 parts by weight of the crab females, remove the shell and set aside. Prepare 96 parts by weight of flesh and eggs.
간장 90중량부, 생수 90중량부, 영지버섯 1.5중량부, 당귀 2중량부, 감초 2중량부, 고추씨 2중량부, 통생강 4중량부, 위 1의 게껍질54중량부를 넣어 중간불에서 5시간을 끓인 후 국물만 받쳐내서 식힌다.Soy sauce 90 parts by weight, bottled water 90 parts by weight, ganoderma lucidum mushroom 1.5 parts by weight, Angelica 2 parts by weight, licorice 2 parts by weight, pepper seeds 2 parts by weight, 4 parts by weight of fresh ginger, 54 parts by weight of crab shells above 1 Boil the time and let the broth cool down.
이때 간장게장국물의 염도를 기존의 16%인 간장게장국물보다 높게 30%로 해서 장기간 보존이 가능하도록한다.At this time, the salinity of soy crab soup is 30% higher than the existing soy crab soup, which is 16%, to allow long-term preservation.
상기 발려낸 게살과 알에 마늘즙 3중량부, 생강즙 1중량부를 넣어 3시간정도 재워둬서 게 특유의 비린내를 없애준 후, 재워둔 게살과 알에 식힌 간장게장국물을 부어 통조림 포장한다.Put 3 parts by weight of garlic juice, 1 part by weight of ginger juice to remove the fishy fishy odor after 3 hours, and then pour canned crab meat and soy sauce crab cooled in eggs.
이때 본 발명에 사용되는 꽃게 암컷은 5월산을 사용하는 것이 가장 바람직하다.At this time, the crab female used in the present invention is most preferably using the May mountain.
이와 같은 본 발명은 기존의 간장게장에서 먹기 불편하게 했던 게껍질을 처음 요리할 때 미리 발라서 제거해 게살과 게알의 형태로 한약재를 넣어 다린 간장에 재워 간장게장을 만듦으로서 먹기에 매우 편리하다.Such a present invention is very convenient to eat by making a soy crab soaked in the soy sauce soy sauce put in the form of crab meat and crab in advance to remove the crab shell first made inconvenient to eat in the traditional soy crab.
또한 간장게장국물의 염도를 기존의 간장게장보다 높게 30％로 맞춤으로서 장기간 보존을 가능할 뿐만 아니라, 이를 통조림으로 포장함으로서 게가 제철이 아닐 때도 언제 어디서나 간편하게 섭취할 수 있다.In addition, by adjusting the salinity of soy crab soup to 30% higher than the conventional soy crab, not only can it be stored for a long time, but also can be easily ingested anytime, anywhere even when the crab is not in season.
특히, 본 발명은 게껍질을 갈아서 한약재와 간장을 다릴 때 한꺼번에 같이 넣어서 간장게장국물을 만듦으로서 게껍질에 다량 함유된 키토산의 우수한 영양을 간장게장에 살릴 수 있을 뿐만 아니라, 이로 인하여 바쁜 현대인의 식생활에 알맞는 간편성과 영양성이 고려된 키토산간장게장통조림이 제공된다.In particular, the present invention is not only able to save the excellent nutrition of chitosan contained in the crab shell in soy crab by making the soy crab soup at the same time when grinding the crab shell and when mixing the herbal medicine and soy sauce, so that busy dietary life of modern people Canned chitosan canned crab with consideration of simplicity and nutrition is suitable.
상기와 같은 본 발명의 키토산간장게장통조림을 품평요원 남자 20명 여자 20명을 상대로 관능검사를 실시한 결과는 맛이 좋다는 응답자가 36명, 보통이라는 응답자가 4명이었으며, 식감은 좋다는 응답자가 30명, 보통이라는 응답자가 10명이 있었으므로 본 발명의 제조방법으로 만들어진 키토산간장게장통조림은 종래의 간장게장보다 맛과 식감이 우수한 것으로 나타났다.As a result of performing sensory tests on the canned chitosan soy sauce crab of the present invention with 20 male and 20 female judges, 36 respondents said that the taste was good, 4 respondents said that they had a good taste, and 30 respondents said that the texture was good. Since there were 10 respondents, the normal canned chitosan soy crab cannulated by the manufacturing method of the present invention was better taste and texture than conventional soy crab.
또한, 상기 설문과 함께 실시된 종합기호도에서 높다는 응답자가 34명, 보통이라는 응답자가 6명으로 나타나서 전체적인 우수한 평가를 받았다.In addition, 34 respondents said that they were high in the general symbol diagram carried out with the questionnaire, and 6 respondents who said that they received the general excellent evaluation.
따라서, 키토산간장게장통조림을 본 발명의 제조방법에 따라 제조하면 국민의 식생활문화에 기여할 것이고 우리의 김치를 세계화하고 상품성을 높여 수출증대에도 기여하게 되리라 본다.Therefore, if the canned chitosan canned crab in accordance with the manufacturing method of the present invention will contribute to the people's dietary culture, we will contribute to the increase of exports by globalizing our kimchi and commercialization.
상기한 본 발명은 기재된 구체적인 실시예에 대해서만 상세히 설명 되었지만 본 발명의 기술사상 범위내에서 다양한 변형 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속함은 당연한 것이다.Although the above-described present invention has been described in detail only with respect to the specific embodiments described, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such variations and modifications are within the scope of the appended claims. .
상기에서와 같이 본 발명은 간장게장을 만들 때 게의 껍질을 발라서 게살과 게알로 담그어 만들고, 발라낸 게껍질을 갈아서 한약재와 간장을 다릴때 한꺼번에 같이 넣어서 다림으로서 간장게장을 간편하게 섭취할 수 있고, 키토산의 우수한 영양을 간장게장에 살릴 수 있을 뿐만 아니라, 간장게장국물의 염도를 높이고 통조림화 하여 장기보존이 가능하고, 언제 어디서나 간편하게 키토산간장게장을 섭취할 수 있는 효과가 제공되는 것이다.As described above, the present invention is made by soaking crab shell and crab soaked crab shell when making soy crab, and grind the coated crab shell and put it together at the same time when ironing the herbal medicine and soy sauce so that you can easily consume soy crab. Not only can the superior nutrition of chitosan be preserved in soy crab, but it can provide long-term preservation by increasing the salinity and canning of soy crab soup, and it is provided with the effect of easily ingesting chitosan soy crab anytime and anywhere.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000027355A KR100338569B1 (en) | 2000-05-22 | 2000-05-22 | Process of crab meat in KI-TO-SAN soy sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020000027355A KR100338569B1 (en) | 2000-05-22 | 2000-05-22 | Process of crab meat in KI-TO-SAN soy sauce |
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| KR20010106556A true KR20010106556A (en) | 2001-12-07 |
| KR100338569B1 KR100338569B1 (en) | 2002-05-25 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100771259B1 (en) * | 2006-07-05 | 2007-11-29 | 주식회사 대일리더스 | Soy souce manufacture method for crab preserved |
| KR101238246B1 (en) * | 2012-03-02 | 2013-02-28 | 한희상 | Crabs in soy sauce for boiled rice and crabs in soy sauce boiled rice using the same |
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| KR101538476B1 (en) * | 2014-07-07 | 2015-07-22 | 기상호 | ransel |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040043765A (en) * | 2002-11-20 | 2004-05-27 | 김기선 | method for cooking soy sauce in which crabs are preserved |
| KR101167811B1 (en) | 2011-03-07 | 2012-07-25 | 인천대학교 산학협력단 | Method for manufacturing crab preserved in soy sauce with ginseng and mushroom |
| KR102352473B1 (en) | 2019-10-15 | 2022-01-18 | 임진나루터협동조합 | Manufacturing process of salted Chinese mitten crab paste |
| KR102352476B1 (en) | 2019-10-16 | 2022-01-18 | 임진나루터협동조합 | Manufacturing process of Chinese mitten crab preserved in soy sauce |
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2000
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100771259B1 (en) * | 2006-07-05 | 2007-11-29 | 주식회사 대일리더스 | Soy souce manufacture method for crab preserved |
| KR101238246B1 (en) * | 2012-03-02 | 2013-02-28 | 한희상 | Crabs in soy sauce for boiled rice and crabs in soy sauce boiled rice using the same |
| KR101379763B1 (en) * | 2012-11-05 | 2014-03-31 | 청주대학교 산학협력단 | Combat backpacks |
| KR101538476B1 (en) * | 2014-07-07 | 2015-07-22 | 기상호 | ransel |
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| KR100338569B1 (en) | 2002-05-25 |
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