KR20020008315A - Salt-fermented fish sauce including extract of optia fiacus midia and preparing process thereof - Google Patents

Abstract

PURPOSE: Provided are a salt-fermented fish sauce including extract of Optia fiacus midia and its preparing process, which sauce contains minerals, such as calcium, amino acids, phenol materials, and flavonoids to prevent osteoporosis, diabetes, hypertension, cancer and the like, and to promote child growth. CONSTITUTION: The manufacturing method comprises the steps of: mixing 50-65 wt.% of fresh anchovy, 10-20 wt.% of fruits or stem flesh from Optia fiacus midia, and 20-30 wt.% of unrefined salts; storing and aging the mixture for 20-26 months with stirring it once every 2-3 months; obtaining liquid therefrom after aging; filtering the liquid with cloth then a filter sequentially; and vacuum-packing the filtrate.

Description

Salted fermented fish sauce and its manufacturing method {Salt-fermented fish sauce including extract of optia fiacus midia and preparing process}

The present invention relates to a fish sauce containing a component of palm cactus (aka baeknyeoncho) and a method for manufacturing the same, more specifically, anchovy fish sauce and canary, which further enhances nutrition and flavor by preparing fruits and stems of baeknyeoncho as raw materials. The present invention relates to a method for producing anchovy fish saucer and canary fish saucer to contain both baeknyeoncho and baeknyeoncho as ingredients.

Salted fish, including salted fish, is a Korean traditional fermented food that is the ingredient of all Korean foods. Salted fish refers to fermented and matured raw protein by enzymatic action by adding a large amount of salt to fish and shellfish. Refers to the separation of filtrate from salted fish. These salted fish and fish sauce are used as seasoning foods mainly serving as an appetite enhancer because of the rich taste and unique flavors produced by the enzyme action. In Korea, various kinds of salted fish are made according to the province, and the present invention includes anchovy fish sauce and canary fish sauce, which are commonly used among them, as raw materials of fruits and stems of baeknyeoncho as raw materials. It is to provide.

Anchovy fish sauce and canary fish sauce, which have been conventionally manufactured, contain about 70% by weight of water, about 20-25% by weight of salt, and a small amount of amino acids, nitrogen, and calcium in the case of anchovy fish sauce. In the case of calcium, anchovy salted fish contains about 350 to 600mg of calcium per 100g of salted fish, while calcium content is high, whereas anchovy fish sauce contains about 5mg of calcium per 100g of fish sauce. It was found to be relatively low.

In addition, although the conventional fish sauce is widely used as a seasoning food due to the rich taste and salty taste of Koreans, the salt content is too high, causing various adult diseases, and the relative lack of other nutrients has caused nutritional imbalance.

On the other hand, Palm Cactus (100 years old), Jeju Island Natural Monument No. 35, native to Bukjeju-gun, is rich in calcium in its fruit and stem, which is very good for children's growth and osteoporosis in women, and rich in vitamin C. It is good for skin and beauty, and it contains a lot of beta-carotene, various phenolic components and flavonoids, which have anti-cancer effects against various cancers, and dietary fiber can relieve constipation and replace insulin treatment for diabetics. It is known.

In addition, herbal books such as Chinese herbal medicine dictionary, herbal medicine tree, and Yeongnam Cheongjak, ingestion of fruits and stems of baeknyeoncho, improve the flow of blood and blood circulation, cool the fever, and release the poison to treat heart and stomach pain. It is said to be effective in dysentery, hemorrhoids, cough, antipyretic, bronchial asthma, lack of sleep, diabetes, neuralgia, and arthritis, and it is recommended to apply it to swelling, boils, and purulent wounds. In addition, the red pigment of baeknyeon fruit recently attracted attention as a natural pigment harmless to the human body.

Zinnia fruit has a sour taste, dark red flesh, and the main component is 88 to 95% by weight of water, 3 to 7% by weight of carbohydrates, about 1.3% by weight of calcium, about 1% by weight of fiber, and about 1% by weight of protein. In addition, it contains 18 to 38 mg of beta-carotene and 10 to 18 mg of vitamin C per 100 g of fruit.

Centennial stems are also rich in various nutrients. Some of the amino acids and minerals such as calcium and magnesium are twice as much as the fruit content.

In this way, children of growing age, women with osteoporosis, diabetic or various adult diseases, and general adults have the nutrients needed every day and have excellent medicinal effects, but they have thorns and seeds every time Not only is it cumbersome to clean every time, it is not easy to eat to those who are hard to eat the flesh as it was a disadvantage. In addition, the development of processed foods of the early 100 years was also sluggish, there was a problem that it was difficult to take long-term because there is no way to ingest every day.

An object of the present invention for solving the above problems is to solve the nutritional imbalance of the fish sauce to some extent, such as by adding a component of the centennial to the fish sauce to reinforce calcium, to make the red color of the fish sauce more fine and to soften the salty taste It is to provide a baeknyeoncho fish sauce and a method of manufacturing the same can further enrich the color and taste of the.

In addition, another object of the present invention, by adding a component of baeknyeoncho containing a large amount of calcium and other pharmacological ingredients to the fish sauce that is consumed almost daily as ingredients of various foods, growing children, women suffering from osteoporosis, and healthy Asthma, diabetes, high blood pressure patients who have to care about easy to take daily baeknyeoncho fish sauce and its manufacturing method.

In order to achieve the above object, the present invention provides an fish sauce containing the extract of fruit or stem of baeknyeoncho.

At this time, the fish sauce is characterized in that the anchovy fish sauce or canary fish sauce.

In addition, in order to achieve the above object, the present invention,

Mixing well with fresh fresh anchovies, pulp of fresh zinnia fruit or stem, and sun salt;

Storing and aging the mixed material in an underground storage tank;

Stirring the material once every 2-3 months during storage and aging to circulate the salt to infiltrate evenly;

After the ripening, if the dark brown fine water is solid, the step of taking the liquid;

Filtering the sieved liquor first with cloth and filtration with a second filter; And

It provides a manufacturing method of centennial fish sauce, characterized in that it comprises the step of sealing the filtered fish saucer.

In the above method, in the step of mixing the material, it is preferable to mix the raw anchovy at a mixing ratio of 50 to 65% by weight, 10 to 20% by weight of the fruit or stem of zinnia, and 20 to 30% by weight of the natural salt.

In addition, the period of storing and maturing the mixed material is preferably 20 to 26 months.

As another aspect of the present invention, the present invention provides a method, characterized in that the use of green canary instead of raw anchovy in the step of mixing the material of the method.

Hereinafter, the baeknyeoncho fish sauce according to a preferred embodiment of the present invention and a manufacturing method thereof will be described in more detail.

The production method of anchovy anchovy fish or baeknyeoncho canary fish saucer of the present invention is characterized by using baeknyeoncho as a material of the fish sauce.

First, select fresh anchovies or cannabis with good freshness, wash them once with water, and drain.

Anchovies are soaked in spring and autumn. Spring soaked anchovies are called spring chochu and autumn anchovies are called chochujang. The taste of spring chops is good, but even in the same spring vinegar, early spring herb has not yet risen anchovy flesh. On the contrary, the end is too oily and sticky, and the anchovy fishy does not go away. Therefore, it is most appropriate to use anchovies of heavy.

Canary, which is the raw material of canary fish sauce, is caught all year round, but since June, the bones are hard and the body is large, so it has less fish sauce, and the bitterness of the intestines is cut, so it is not suitable for raw fish sauce. not. Therefore, it is most appropriate to use 13-15cm year old canary, which is soft and has no internal organs, caught in April-June.

Zinnia fruit is prepared by removing thorns, bark and seeds. Stems are soft and succulent spring-produced stems.

Mix the selected raw anchovy or wild canary, zinnia fruit, and high-quality sun salt, but mix the ingredients so that 50 to 65% by weight of fresh anchovy or wild canary, 10 to 20% by weight, and 20 to 30% by weight of natural salt do. At this time, it is very important to mix the salt evenly so that the salt is evenly infiltrated into the ingredients. If the salt is not mixed with the ingredients, it will not taste properly. To this end, it is important to stir the ingredients evenly during the maturing period of the salted salt so that the salt is evenly penetrated.

The well-mixed raw materials are put in a storage tank and aged at low temperature in a shaded and cool place, which is suitable for storage underground, and the ripening period of baeknyeoncho fish sauce is preferably longer than that of ordinary fish sauce, that is, about 20 to 26 months. In addition, it is desirable to seal well so that impurities do not enter during the ripening period of the baeknyeoncho fish sauce.

Anchovy or canary and baeknyeoncho marinated and salted during the ripening period to give a dark brown green water, which is first filtered through a filter and a second filter is anchovies anchovy or baeknyeoncho. If fishy fish is left in the water, it is still less mature, and if it gets greasy on the surface, it should be removed to avoid bitterness or astringent taste due to the oxidation of oil. The fish sauce obtained in this way has a deep reddish brown color due to the red color of the baeknyeoncho fruit, and its ingredients are also more valuable because it contains the beneficial ingredients of baeknyeoncho.

The following is an example of the analysis of the calcium component in the experiment conducted to analyze the components of the common fish sauce and other 100 years old fish sauce.

50 g of baekchocho anchovy fish sauce was taken in an incineration vessel, carbonized, and incubated at a temperature of 550-600 ° C. for several hours to incubate until white to gray ash was obtained. After cooling the ash, it was carefully wetted with water, and about 10 ml of hydrochloric acid solution was added, and the resultant was evaporated to dryness in a water bath. About 8-10 ml of hydrochloric acid solution was added to this dried material, and it filtered after filtering with 100 ml volumetric flask after heating. The insoluble materials were transferred to the painting containers used as they were, dried and then repainted. The ash was soaked with water, diluted with about 2 ml of hydrochloric acid solution, diluted to about 5 ml of water, and warmed in a water bath. The filtered solution was filled in a 100 ml volumetric flask and 1N hydrochloric acid solution was added to make 100 ml.

In this experiment, calcium concentration was measured by inductively coupled plasma spectrometry (ICP), which was performed by injecting a test solution into an argon plasma obtained by inductively coupling an argon gas with an induction coupling method. It was a method of measuring the luminescence intensity and determining the concentration of the target element in the test solution.

According to the ICP method, the concentration of the test solution was obtained by injecting the standard solution, the test solution and the blank test solution into the ICP. As a result, the content of calcium per 100 g of anchovy fish sauce was 19.58 mg, which was about 5 times higher than that of 4 mg of the conventional anchovy fish sauce.

As a result of measuring calcium concentration in the same manner as the above, the Caenary fish sauce of baeknyeoncho showed 18.39mg of calcium content per 100g of canary fish sauce, which was also significantly higher than that of the conventional canary fish sauce.

As described above, anchovies anchovy fish and baeknyeoncho fish sauce prepared according to the production method of the present invention contain beneficial ingredients of baeknyeoncho in the fish sauce, which solves the nutritional imbalance of fish sauce and improves the taste and color. It is possible to easily ingest the beneficial medicinal ingredients of the early 100 years, such as amino acids, phenolic substances, flavonoids, etc. in daily life, so that growing children, women with osteoporosis and asthma, diabetes, high blood pressure, It has the effect of facilitating cancer patients to easily ingest zinnia early on a daily basis.

Claims (8)

A fish sauce comprising the components of the fruit or stem of zinnia. The fish saucer of claim 1, wherein the fish sauce contains 15 to 20 mg / 100 g of calcium. The fish saucer according to claim 1 or 2, wherein the fish sauce is made of anchovy. The fish saucer according to claim 1 or 2, wherein the fish saucer is made of canary fish. Mixing well with fresh fresh anchovies, pulp of fresh zinnia fruit or stem, and sun salt; Storing and aging the mixed material in an underground storage tank; Stirring the material once every 2-3 months during storage and aging to circulate the salt to infiltrate evenly; After the aging, the dark brown fine water is collected if the liquid; Filtering the sieved liquor first with cloth and filtration with a second filter; And A method of producing a baeknyeoncho fish sauce comprising the step of sealing the filtered fish saucer. The method of claim 4, wherein in the step of mixing the material, raw anchovy is mixed in a mixing ratio of 50 to 65% by weight, fruit or stem of baeknyeoncho 10 to 20% by weight, and sun salt 20 to 30% by weight Method of manufacturing 100 years old fish sauce. The method of claim 1, wherein the period of storing and ripening the mixed material is 20 to 26 months. The method according to any one of claims 4 to 6, characterized in that green canary is used instead of fresh anchovy in the step of mixing the material.