KR20030079475A - Method to process foods using oak charcoal and yellow soil - Google Patents

Method to process foods using oak charcoal and yellow soil Download PDF

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KR20030079475A
KR20030079475A KR1020020018529A KR20020018529A KR20030079475A KR 20030079475 A KR20030079475 A KR 20030079475A KR 1020020018529 A KR1020020018529 A KR 1020020018529A KR 20020018529 A KR20020018529 A KR 20020018529A KR 20030079475 A KR20030079475 A KR 20030079475A
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charcoal
food
ocher
hours
water
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KR1020020018529A
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Korean (ko)
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김종학
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김종학
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds

Abstract

PURPOSE: Provided is a method for processing foods including marine products and meat using oak charcoal and yellow soil, thereby removing unpleasant smell from the foods and improving meat quality. CONSTITUTION: A method for processing foods using oak charcoal and yellow soil comprises the steps of: preparing oak charcoal by carbonizing and sterilizing oak at 600-900 deg.C; removing impurities from yellow soil, and followed by burning at 700-750 deg.C and pulverization into a particle size of 50-150 meshes; mixing 15 wt.% of the yellow soil powder and 5 wt.% of oak charcoal with 80 wt.% of pure water; stirring the mixture 20-30 times for dispersion and holding it for 3-6 hours for precipitation; collecting a pure water layer and cooling it to the temperature of 3-18 deg.C; dipping a food in the pure water and washing it with additional collected pure water; drying the food for 2 hours with natural wind; and quick-freezing it at -40 deg.C for 24 hours and packing it.

Description

참숯과 황토를 이용한 식품 가공방법{Method to process foods using oak charcoal and yellow soil}Method to process foods using oak charcoal and yellow soil}

본 발명은 참숯과 황토를 이용한 식품 가공방법에 관한 것으로, 더욱 상세하게는 깨끗한 물에 적량의 황토와 참숯을 투입하여 위쪽의 맑은 물만을 받아내고 이를 이용하여 수산물, 육류 등의 식품을 수세, 가공 처리함으로써 불쾌한 냄새를 없애면서 육질을 향상시키고자 한 것이다.The present invention relates to a food processing method using charcoal and ocher, and more particularly, by inputting an appropriate amount of ocher and charcoal into clean water to receive only clear water from above and washing and processing food such as aquatic products and meat using the same. The treatment aims to improve meat quality while eliminating unpleasant odors.

주지하다시피, 수산물이나 육류는 인체의 건강에 필수적인 단백질과 지방의 공급원이지만 특유의 비릿한 냄새를 가지고 있어 이를 자주 먹어본 성인의 경우에는 그리 민감하지 않으나 어린이들의 경우에는 그 냄새성분으로 인해 특정한 수산물 또는 육류를 거부하는 경우도 있다.As is well known, aquatic products and meats are a source of protein and fat that are essential for human health, but they have a peculiar odor, which is not very sensitive for adults who have eaten them often, but for children, odors may cause certain seafood or Some people refuse meat.

또한, 수산물이나 육류를 오래토록 보관할 때에는 지하수나 수돗물에 의해 세척한 후 건조하거나 냉동시킴이 보통이며, 소금에 절여 염장을 하기도 하는데, 이는 시간이 지남에 따라 수산물이나 육류의 신선도가 떨어지고 쉽게 상하기 때문이다.In addition, when storing aquatic products or meat for a long time, it is common to wash them with groundwater or tap water, and then dry or freeze them, and they are salted and salted, because the freshness of the seafood or meat drops easily over time. to be.

따라서, 수산물이나 육류를 건조, 냉동, 염장하지 않고도 신선한 상태로 오래토록 보관할 수 있으면서 특유의 냄새성분을 제거할 수 있게 된다면 수산물이나 육류의 소비가 촉진되어 국민건강에 크게 이바지할 수 있을 것이다.Therefore, if the fish or meat can be stored for a long time in a fresh state without drying, freezing and salting, and if it is possible to remove the unique odor components, the consumption of seafood or meat will be promoted, which will greatly contribute to national health.

본 발명은 이러한 점에 착안하여 안출한 것으로, 깨끗한 물 80wt%에 참숯 5wt%와 황토분말 15wt%를 첨가하여 저어준 후 3∼6시간 방치하여 참숯과 황토분말이 가라앉게 하고, 위의 맑은 물만 채수하여 이 물을 이용하여 수산물이나 육류를 침지, 세척함으로써 수산물이나 육류에 기생하는 유해균을 살균할 수 있음은 물론 불쾌한 냄새성분을 제거할 수 있고, 원적외선과 음이온을 발산하게 되어 수산물이나 육류의 육질이 좋아지면서 저장성이 향상되며, 참숯과 황토에 포함된 각종 미네랄 성분이 수산물이나 육류에 침투되어 이를 섭취하는 것만으로도 건강이 좋아지는 참숯과 황토를 이용한 식품 가공방법을 제공하고자 하는 것이다.The present invention devised in view of this point, the addition of 5wt% of charcoal and 15wt% ocher charcoal to 80wt% clean water, stir and leave for 3-6 hours to sink the charcoal and ocher powder, only clear water above It can be used to sterilize and wash aquatic products or meat by using this water to sterilize harmful bacteria parasitic in aquatic products or meats, as well as to remove unpleasant odors, and to emit far infrared rays and anions. This improves the shelf life is improved, and various minerals contained in the charcoal and ocher penetrates into the seafood or meat, and to provide a food processing method using the charcoal and ocher to improve health just by ingesting it.

이하, 본 발명을 첨부한 도면에 의하여 상세히 설명하면 다음과 같다.Hereinafter, described in detail by the accompanying drawings of the present invention.

본 발명에 따라 식품을 가공할 때에는 먼저, 참나무를 600∼900℃의 온도로 탄화·살균처리하여 참숯을 준비함과 동시에 순수황토를 불순물을 제거한 후 700∼750℃의 온도로 소성하고, 이를 입도 50∼150메쉬(279∼104㎛)의 분말상태로 분쇄하여 준비하게 된다.When processing food according to the present invention, first, the oak is carbonized and sterilized at a temperature of 600 to 900 ° C. to prepare the charcoal, and at the same time, the pure ocher is removed from impurities and calcined to a temperature of 700 to 750 ° C., which is 50 It is prepared by pulverizing to a powder state of ˜150 mesh (279 to 104 μm).

이후, 생수 또는 지하수와 같은 순수한 물 80wt%에 상기 준비된 분말황토 15wt%, 참숯 5wt%를 투입하고, 각 재료의 투입 후 20∼30회 저어주어 고르게 분산되게 하며, 3∼6시간 방치하여 각 재료의 침전이 일어나면 윗 부분의 맑은 물만을채수하여 본 발명의 요지를 이루는 참숯과 황토 성분을 함유한 물을 얻을 수 있는 것으로, 이를 참숯황토수로 칭하기로 한다.Then, 15 wt% of the prepared ocher powder and 5 wt% of charcoal are added to 80 wt% of pure water such as bottled water or ground water, and after the addition of each material, the mixture is stirred 20 to 30 times to be evenly dispersed and left for 3 to 6 hours. When precipitation occurs, water can be obtained containing only charcoal and ocher ingredients forming the gist of the present invention by only taking clear water of the upper portion, which will be referred to as true charcoal yellow soil water.

여기서, 일반적인 참숯과 황토의 효능 효과에 대하여 설명하면 다음과 같다.Here, the general effect of the charcoal and loess will be described as follows.

황토라 함은 붉은색을 띈 점토성이 강한 흙이며 화강암, 편마암, 규조토 등이 주류를 이루는 희토류로서, 이 흙에는 인체에 유익한 원적외선을 방출하는 철, 망간, 마그네슘, 칼슘, 미네랄 및 콘트라친 등 다량의 자연 미네랄 성분이 포함되어 있어 전통적으로 황토를 적용해온 옹기, 토담집뿐만 아니라 최근에는 피부 미용분야, 음식물 분야, 벽지 또는 장판류 등에 많이 적용하고 있으며, 특히 습도 조절능력, 축열효과, 탈취 및 방습효과 등이 있어 건축자재로도 널리 활용되고 있다.Ocher is a red clay with strong clay, and is a rare earth composed mainly of granite, gneiss and diatomaceous earth, which contains iron, manganese, magnesium, calcium, minerals and contratin, which emit far-infrared rays that are beneficial to the human body. As it contains a large amount of natural minerals, it is applied not only to Onggi and Tohwang houses, which have traditionally applied ocher, but also recently to skin beauty, food, wallpaper, or plate, especially humidity control, heat storage effect, deodorization and moisture proof. Due to its effects, it is widely used as a building material.

이는 전적으로 황토로부터 방출되는 원적외선에 의한 효과라 할 수 있는데, 원적외선은 전자파의 파장영역중 30∼1000㎛의 적외선으로써 가시광선보다 강한 열 작용을 하며 방사 에너지가 직접적이고 순간적인 열 전달로 빠르게 가열되어 에너지 절약 효과가 크며, 파장이 크며 진동수가 적은 빛인 적외선은 흡수의 성질을 가진다. 특히, 적외선 중에서도 원적외선은 체내 흡수가 잘되는 것으로 56 ∼ 14㎛내외의 원적외선을 흡수하게 되면 분자 운동을 촉진하게 되며 육질 내부에까지 침투하여 원자의 공진 운동을 일으키며 원자의 공진 운동(신축, 변각, 회전)이 시작되면 분자 내에 큰 에너지가 발생하여 분자의 운동을 활성화시키게 된다.This is the effect of far infrared rays emitted entirely from ocher. Far infrared rays are infrared rays of 30 ~ 1000㎛ in the wavelength range of electromagnetic waves, which have stronger heat action than visible rays, and radiant energy is rapidly heated by direct and instantaneous heat transfer. Infrared rays, which have a large saving effect, light with a large wavelength and low frequency, have absorption properties. In particular, far-infrared rays are well absorbed by the body. Absorption of far-infrared rays within 56 ~ 14㎛ promotes molecular movement, penetrates into the flesh, causes atoms to resonate, and atoms to resonate (stretch, rotate, rotate). When this starts, a large amount of energy is generated in the molecule to activate the movement of the molecule.

동의보감, 본초강목, 향약집성방과 같은 고대 한의학 경전에서는 황토는 모든 오염에 대한 정화력과 해독력, 소생력이 뛰어나 생체기능을 빨리 회복시켜 준다고 기록되어 있다.In ancient Chinese medicine scriptures such as Dongbobom, Herbal Medicine, and Herbal Medicine Composition Room, it is recorded that ocher is able to restore vital function quickly because it has excellent purification, detoxification, and vitality for all pollution.

참숯은 세포벽이 탄화되어 다공질로 되어 있으므로 숯 1g당 250∼400㎥의 큰 표면적을 가지고 있어 이러한 이유로 흡착, 탈취, 보습, 물정화 기능, 공기정화 기능뿐만 아니라 음이온 방출, 전자파차단 등의 특징이 있으며, 불순물 및 잡취를 흡수시키고, 칼슘, 나트륨, 철, 마그네슘, 인 등의 자연 미네랄을 용출시키는데, 상기 용출된 물은 알칼리성인 pH 8∼9 정도로 피부 미용에도 좋은 것으로 알려져 있다.Charcoal has a large surface area of 250 ~ 400㎥ per 1g of charcoal because it is carbonized and porous, and for this reason, it is characterized by adsorption, deodorization, moisturizing, water purification, air purification as well as anion release and electromagnetic wave blocking. It absorbs impurities and miscarriage, and elutes natural minerals such as calcium, sodium, iron, magnesium, and phosphorus. The eluted water is known to be good for skin care at an alkaline pH of 8-9.

또한, 다공성인 참숯의 구멍속에 서식하는 미생물이 세균 등을 없애주고, 숯 자체에서 발생하는 음이온이 환경적으로 우리몸에서 발생하는 나쁜 양이온을 중화시켜주며, 방부효과가 뛰어나 유체 매장시 같이 넣어두기도 하며, 불순물 제거를 위해 장독에 넣어두기도 한다.In addition, microorganisms inhabiting the pores of porous charcoal remove bacteria, and the negative ions generated by the charcoal neutralize environmentally bad cations generated in our bodies. They may also be placed in poison to remove impurities.

따라서, 본 발명은 상기와 같이 참숯과 황토의 효능효과를 이용하여 식품을 가공토록 한 것으로, 참숯과 황토를 물에 침전시키고 윗부분의 맑은 물만 채수하는 것은 그 자체로는 인체에 해가되지 않으나 식품에 황토의 누런빛, 참숯의 검은빛이 묻어날 경우 미관이 좋지 않아 꺼리게 되는 것을 감안한 것이며, 상기 채수된 참숯황토수에는 첨가된 분말황토와 참숯으로부터 약리성분이 자연스럽게 배어나와 콜로이드 상태로 포함되어 있어 이러한 성분들이 후에 진행되는 가공과정에서 식품에 그 약리효과를 발휘할 수 있는 것이다.Therefore, the present invention is to process the food using the efficacy effect of the charcoal and ocher as described above, sedimenting the charcoal and ocher in water and taking only the clear water of the upper portion is not harmful to the human body in itself Yellowish yellow of the ocher, black color of the charcoal in consideration of the appearance is not good because it is reluctant. It is possible to exert its pharmacological effect on food during the subsequent processing.

이때, 황토를 분말상태로 침지하는 것은 황토로부터 보다 많은 성분이 깨끗한 물속으로 배어나오게 하기 위함이고, 참숯의 경우에는 다공성이므로 굳이 분말상태로 하지 않아도 되는 것이며, 황토의 함량이 15wt% 이하이거나 분말의 입도가50메쉬 미만일 경우에는 농도가 약하여 효과가 떨어지고, 황토의 함량이 15wt%를 초과하거나 분말의 입도가 150메쉬를 초과할 경우에는 참숯황토수의 채취에 너무 많은 시간이 소요되며, 참숯의 함량이 너무 많을 경우에는 과도한 냄새성분의 흡착이 진행되어 식품의 불쾌한 냄새만을 흡착하는 것이 아니고 그 고유의 모든 맛을 빼앗아버리는 문제가 있어 깨끗한 물 80wt%, 분말황토 15wt%, 참숯 5wt%의 최적의 함량을 얻을 수 있는 것이다.At this time, immersing the ocher in the powder state is to soak more components from the ocher into clean water, and in the case of true charcoal, it does not have to be powdery because it is porous, and the content of the ocher is 15wt% or less If the particle size is less than 50 mesh, the concentration is weak and the effect is low. If the content of ocher exceeds 15wt% or the particle size of the powder exceeds 150 mesh, it takes too much time to collect the true charcoal yellow soil. If there is too much of this, the adsorption of excessive odor ingredients proceeds, not only to adsorb the unpleasant odor of food, but also to deprive all of its own taste, so that the optimum content of clean water 80wt%, powder yellow clay 15wt%, charcoal 5wt% To get it.

상기 채수된 참숯황토수를 사용하여 실제 식품을 가공할 때에는 세척→침지→세척의 과정으로 진행되며, 여기에 사용되는 모든 물은 참숯황토수로 이루어지는 것으로, 본 발명에 적용되는 식품은 수산물 또는 육류가 적합하나 채소나 과일이라 해도 참숯과 황토의 약리성분에 의해 인체에 유익할 것이며, 각 식품의 종류에 따라 참숯황토수를 적정한 온도 범위로 하여 적정한 시간으로 침지해야 함은 자명하다.When processing the actual food using the collected charcoal yellow soil water proceeds to the process of washing → immersion → washing, all the water used here is made of true charcoal yellow soil water, the food applied to the present invention is aquatic products or meat Although it is suitable, even vegetables and fruits will be beneficial to the human body by the pharmacological ingredients of charcoal and ocher, it is obvious that the true charcoal ocher water should be immersed in an appropriate temperature range according to the type of each food.

식품의 세척이 완료되면 이를 그대로 음식에 적용할 수도 있으나, 식품 가공업체의 경우에는 이를 포장하여 일반 소비자에게 공급해야 하므로 세척이 완료된 식품을 자연풍으로 2시간 정도 건조하고, 이를 -40℃의 온도하에서 급냉하여 포장하게 된다.When the washing of food is completed, it can be applied to food as it is, but in the case of a food processor, it must be packaged and supplied to the general consumer, so that the washed food is dried in a natural wind for about 2 hours, and the temperature is -40 ℃. It is quenched and packed.

이하에서는 본 발명에 따른 참숯황토수를 이용하여 실제 식품을 가공하는 것을 예를 들어 설명한다.Hereinafter will be described with an example of processing the actual food using charcoal yellow soil water according to the present invention.

[실시예 1]Example 1

지하수 80wt%에 분말황토 15wt%, 참숯 5wt%를 투입하여 3시간 방치후 윗부분의 맑은 물만을 채수하여 12℃의 온도로 맞추고 여기에 새우, 낙지, 주꾸미를 2시간 침지하였더니 특유의 비린내가 제거되었으며 저장성이 증가되었다.15wt% of powdered ocher and 5wt% of charcoal were added to 80wt% of groundwater, and after leaving for 3 hours, only the clear water of the upper part was collected and adjusted to 12 ℃ temperature, and the shrimp, octopus, and poncho were immersed for 2 hours. And increased shelf life.

[실시예 2]Example 2

지하수 80wt%에 분말황토 15wt%, 참숯 5wt%를 투입하여 3시간 방치후 윗부분의 맑은 물만을 채수하여 여기에 얼음을 재어 온도를 3℃로 낮춘 상태에서 새우, 낙지, 주꾸미를 2시간 침지하였더니 특유의 비린내가 제거되었으며, 육질이 신선하고 쫄깃쫄깃하게 되었다.Into the groundwater 80wt%, 15wt% powdered ocher, 5wt% of charcoal, left for 3 hours, and then collected only the clear water in the upper part, and immersed in shrimp, octopus and jujube for 2 hours while the ice was lowered to 3 ℃. The characteristic fishy smell was removed, and the flesh became fresh and chewy.

[실시예 3]Example 3

지하수 80wt%에 분말황토 15wt%, 참숯 5wt%를 투입하여 3시간 방치후 윗부분의 맑은 물만을 채수하여 소금을 전체 대비 5wt%로 첨가하고 여기에 얼음을 재어 온도를 3℃로 낮춘 상태에서 조기, 고등어, 삼치를 8시간 침지하였더니 특유의 비린내가 제거되면서 조기, 고등어, 삼치의 염도가 그대로 유지되어 저장성이 증가되었으며, 육질이 신선하고 쫄깃쫄깃하게 되었다.15 wt% of powdered ocher and 5 wt% of charcoal in 80wt% of groundwater, and after leaving for 3 hours, only the clear water of the upper part is taken and salt is added to 5wt% of the whole, and ice is added to it to lower the temperature to 3 ℃. After immersing mackerel and mackerel for 8 hours, the characteristic fishy odor was removed and the salinity of premature, mackerel and mackerel was maintained so that the shelf life was increased and the meat became fresh and chewy.

이상에서 설명한 바와 같이, 본 발명은 생수 또는 지하수와 같은 깨끗한 물에 적량의 분말황토와 참숯을 투입하여 방치하였다가 윗부분의 맑은 물만을 채수하여 수산물이나 육류와 같은 식품을 침지, 세척하는 가공에 사용하는 것이므로 상기 채수되는 물속에는 자연스럽게 황토와 참숯의 약리성분이 베어나오게 되어 식품을 침지, 세척하는 과정에서 원적외선 및 음이온에 의해 각 식품의 육질이 좋아지고 잡취가 제거되며 세균이 박멸되고 저장성이 증가되고, 황토와 참숯에 포함되어 있는 다량의 천연 미네랄 성분이 식품에 침투되어 식품을 먹는 것만으로도 건강을 증진시킬 수 있는 등 황토와 참숯이 서로 보완 역할을 하게 되어 이를 개별적으로 적용하였을 때보다 그 효과가 배가되는 이점이 있는 것이다.As described above, the present invention is placed in clean water such as bottled water or ground water, and left in an appropriate amount of powder ocher and charcoal, and then used for processing to immerse and wash food such as aquatic products or meat by collecting only clear water from the upper portion. Since the pharmacological components of ocher and charcoal are naturally cut out in the water to be collected, the quality of each food is improved by the infrared rays and negative ions in the process of immersing and washing the food, the odor is removed, the bacteria are eliminated, and the shelf life is increased. In addition, large amounts of natural minerals contained in ocher and charcoal can penetrate into food and promote health just by eating the food. Therefore, the effect of ocher and charcoal is complementary to each other. Has the advantage of doubled.

Claims (3)

참나무를 600∼900℃의 온도로 탄화·살균처리하여 참숯을 준비하는 단계;Carbonizing and sterilizing the oak at a temperature of 600 to 900 ° C. to prepare the charcoal; 순수황토를 불순물을 제거한 후 700∼750℃의 온도로 소성하고, 이를 입도 50∼150메쉬(279∼104㎛)의 분말상태로 분쇄하여 준비하는 단계;Pure ocher is calcined at a temperature of 700 to 750 ° C. after removing impurities, and then pulverized to a powder state having a particle size of 50 to 150 mesh (279 to 104 μm); 순수한 물 80wt%에 상기 분말황토 15wt%, 상기 참숯 5wt%를 투입하는 단계;Adding 15 wt% of the powdered ocher and 5wt% of the charcoal to 80wt% of pure water; 상기 각 재료의 투입 후 20∼30회 저어주어 상기 각 재료를 분산시키고, 3∼6시간 방치하여 상기 각 재료의 침전이 일어나게 하며, 침전 후 윗 부분의 맑은 물만을 채수하는 단계;Stir 20 to 30 times after the addition of each material to disperse each material, and leave it for 3 to 6 hours to cause precipitation of each material, and taking only the clear water of the upper part after the precipitation; 상기 채수된 물을 3∼18℃의 온도로 낮춘 상태에서 식품을 침지하는 단계; 및Immersing the food in a state in which the collected water is lowered to a temperature of 3 to 18 ° C .; And 상기 침지된 식품을 건져내어 상기 채수된 새로운 물로 세척하는 단계를 포함하여서 된 것을 특징으로 하는 참숯과 황토를 이용한 식품 가공방법.The food processing method using the charcoal and ocher characterized in that the step of picking up the immersed food and washing with fresh water. 제 1 항에 있어서,The method of claim 1, 상기 세척 후 자연풍에 2시간 건조하고, -40℃의 온도하에서 24시간동안 급냉하여 포장하는 단계를 더 포함하여서 된 것을 특징으로 하는 참숯과 황토를 이용한 식품 가공방법.Drying for 2 hours in the natural wind after the washing, and packaging step by quenching for 24 hours at a temperature of -40 ℃ using a charcoal and loess characterized in that it further comprises. 제 1 항에 있어서,The method of claim 1, 상기 식품이 조기, 고등어, 삼치, 기타 열장생선일 경우 상기 채수된 물에 전체 함량 대비 3∼5wt%의 소금을 첨가한 후 상기 각 생선을 1∼8시간 침지하여 상기 각 생선의 염도를 유지토록 하는 것을 특징으로 하는 참숯과 황토를 이용한 식품 가공방법.If the food is premature, mackerel, mackerel, or other doenjang fish, add 3 to 5 wt% salt to the harvested water, and soak each fish for 1 to 8 hours to maintain the salinity of each fish. Food processing method using the charcoal and ocher characterized in that the.
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KR100660632B1 (en) * 2005-05-23 2006-12-21 김상정 A method for processing of high quality semi-dried mackerel by Korean yellow soil drying method

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