KR20040010984A - nokcha chamgulbi - Google Patents
nokcha chamgulbi Download PDFInfo
- Publication number
- KR20040010984A KR20040010984A KR1020020044028A KR20020044028A KR20040010984A KR 20040010984 A KR20040010984 A KR 20040010984A KR 1020020044028 A KR1020020044028 A KR 1020020044028A KR 20020044028 A KR20020044028 A KR 20020044028A KR 20040010984 A KR20040010984 A KR 20040010984A
- Authority
- KR
- South Korea
- Prior art keywords
- green tea
- salt
- drying
- oysters
- dried
- Prior art date
Links
- 244000269722 Thea sinensis Species 0.000 claims abstract description 18
- 235000009569 green tea Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims abstract 2
- 210000004185 liver Anatomy 0.000 claims 2
- 238000010790 dilution Methods 0.000 claims 1
- 239000012895 dilution Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 241001210869 Cilus gilberti Species 0.000 abstract 3
- 229940094952 green tea extract Drugs 0.000 abstract 1
- 235000020688 green tea extract Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 241000237502 Ostreidae Species 0.000 description 14
- 235000020636 oyster Nutrition 0.000 description 14
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 206010008631 Cholera Diseases 0.000 description 2
- 208000004232 Enteritis Diseases 0.000 description 2
- 241000607598 Vibrio Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 108010043137 Actomyosin Proteins 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 210000002816 gill Anatomy 0.000 description 1
- 230000000871 hypocholesterolemic effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000004118 muscle contraction Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
굴비는 전통식품으로써 오래 전부터 소비자들로부터 사랑을 받아오던 식품이다. 그러나 굴비의 단점이 비린내가 많이 나고 상온 보관 시 부패의 속도가 빨라 이를 보완하기 위함임.Oysters are traditional foods that have long been loved by consumers. However, the shortcomings of oysters are that they have a lot of fishy odor and the speed of decay is faster when stored at room temperature.
굴비는 조기에 간을 하여 건조과정을 거쳐 제조되는 것으로 맛이 담백하여 귀한 수산물로써 식탁에 올려지고 있다Oysters are made by seasoning them early and drying them.
또한 굴비는 고단백질 저 칼로리 식품으로 널리 알려져 있다. 이 조기는 비타민A, 칼슘, 나이아신, 무기질 등이 풍부하게 들어있다. 종래 굴비는 조기의비늘, 아가미,내장 등을 제거하지 않은 채 소금에 절인 후(염장한 후)자연 해풍에 건조하여 제조하여 왔다. 이리하면 소금이 조기의 육질로 침투하여 고기 근육의 단백질 중의 근육수축에 관여하는 복합 단백질인 액토마이오신(actomyosin)에 관여하여 굴비 특유의 쫄깃쫄깃한 육질의 맛을 내게된다.Oysters are also known as high protein, low calorie foods. It is rich in vitamin A, calcium, niacin and minerals. Conventionally, oysters have been prepared by salting (after salting) natural sea breezes without removing early scales, gills, and intestines. In this way, salt penetrates into the early meat and is involved in actomyosin, a complex protein that is involved in muscle contraction in the protein of the meat muscle, and gives a characteristic chewy meat characteristic of oysters.
그러나 이와 같은 종래의 굴비제조 방법에 의하여 제조된 굴비는 유통 시에 쉽게 부패 및 산 패 되어 굴비 특유의 맛이 떨어지는 문제점이 있다.However, there is a problem in that oysters prepared by the conventional method of manufacturing oysters are easily decayed and rancidated during distribution, so that the unique taste of oysters falls.
위와 같이 종래의 문제점을 해결하기 위해서 굴비를 자연건조하지 않고 굴비 중 포함된 지질의 산 패를 최대한 억제시켜서 굴비의 고유의 향 미를 저하시키지 않으면서 비린 맛을 줄이고 부패진행속도를 줄이는 녹차 참 굴비 의 제조과정을 제공함을 목적으로 한다.In order to solve the above problems, green tea oysters that reduce fishy taste and reduce the speed of decay without lowering the inherent flavor of oysters by suppressing the rancidity of lipids contained in oysters without natural drying of oysters The purpose is to provide a manufacturing process.
상기 목적을 달성하기 위하여 녹차잎을 말려서 분쇄하여 분말을 준비하고 소금은 간수가빠진 천일염을 준비하여 천일염과 녹차분말을 희석(천일염10:1녹차분말)하여조기에 뿌려 섶간(물을사용하지않고 조기에직접 소금을 뿌려 재워두는 방법)을 6∼8시간가량 하여 녹끈과짚을 사용하여 20마리 및 10마리씩 엮어 세척을 하는데 세척수는 녹차잎을 끓인 물을 사용하여 세척을한후 건조를 하는데 자연건조의 문제점을 보완하기위해 냉풍건조실에서 3℃∼5℃사이에서 6∼8시간가량 말린후 -40℃이하에서 급속동결하여 제조하는게 특징이다.In order to achieve the above purpose, the green tea leaves are dried and pulverized to prepare powders, and salt is prepared with sun-dried salt with distilled water, diluting sun-dried salt and green tea powder (natural salt 10: 1 green tea powder) and sprinkle it early on (without using water Method of sprinkling and putting salt directly early) 6 ~ 8 hours and weave 20 and 10 pieces using rusted straw and wash. Wash water is dried with boiled water and then dried. In order to compensate for the problem, it is characterized by manufacturing by fast freezing below -40 ℃ after drying for 6-8 hours in the cold air drying room between 3 ℃ -5 ℃.
(녹차성분의특징)(Features of Green Tea Ingredients)
차의 암발생 억제효과 (중국의 중국의학과학원 암 연구센터 전서균 박사의 연구에 의해 녹차의 항암 효과가 입증되었다)Tea's cancer-inhibiting effect
콜레스테롤 제거효과 (일본 나고야 여대 무라마쯔교수의 실험에의해 콜레스테롤 강하 작용은 소화기간내에서 콜레스테롤의 흡수를 저해시키는데 기인한 것으로 추정하고 있다)Cholesterol removal effect (According to the experiment of Professor Muratamatsu, Nagoya Women's University, Japan, the hypocholesterolemic action is estimated to be due to the inhibition of absorption of cholesterol during digestion)
동맥경화 억제작용 (차속의 혈압상승을 억제하는 카테킨 성분이 있다)Inhibits arteriosclerosis
식중독예방효과 (차의 항균성분에의해 살모넬라균,장염비브리오균,웰치균,보투리너스균,포도상구균은 완전히 소멸시킨다)Food poisoning prevention effect (Salmonella, enteritis Vibrio, Welch, Botulinus and Staphylococcus aureus are completely destroyed by the antibacterial component of tea)
콜레라예방효과 (일본 소와대학의학부의 시아무라교수(세균학)등은 차의 성분 중에는 티푸스,적리균,콜레라균,장염,비브리오균등과같은 병원성 세균에 대한 강한 살균작용이 있음을 발견하였다)Cholera prevention effect (Professor Shiamura, School of Medicine, Sowa University, Japan) found that the tea component has a strong bactericidal activity against pathogenic bacteria such as typhoid, lysine, cholera, enteritis and vibrio.
이밖에도 많은 학계의 연구로 녹차성분의 장점들이 발표되고 있으며 녹차성분이 많은 식품에 첨가 될것으로 본다.In addition, many academic researches have announced the benefits of green tea ingredients and are expected to be added to many foods.
녹차의 성분이 굴비의 단점(비린 맛, 장기 보존불가)을 보완하여주고 식탁에 오르기까지 유통 과정 중에 발생되는 부패정도를 감소시켜 고유의 맛을 보존시킴으로써 식 미 기호 도를 향상시키는데 효과가 있다.The ingredients of green tea compensate for the shortcomings of oysters (fishy taste, non-long-term preservation) and reduce the degree of decay that occurs during the distribution process until reaching the table, thus improving the taste of food.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020044028A KR20040010984A (en) | 2002-07-25 | 2002-07-25 | nokcha chamgulbi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020044028A KR20040010984A (en) | 2002-07-25 | 2002-07-25 | nokcha chamgulbi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20040010984A true KR20040010984A (en) | 2004-02-05 |
Family
ID=37319317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020020044028A KR20040010984A (en) | 2002-07-25 | 2002-07-25 | nokcha chamgulbi |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20040010984A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040026727A (en) * | 2002-09-25 | 2004-04-01 | 윤종수 | Manufacture method of processed marine products contain polyphenol |
| KR102239338B1 (en) * | 2020-08-31 | 2021-04-12 | 정현 | Method for producing salted fish using puer tea and herbal medicine |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6283840A (en) * | 1985-10-04 | 1987-04-17 | Oomasu:Kk | Production of salted, dried, processed food |
| JPH09275886A (en) * | 1996-04-17 | 1997-10-28 | Hano Sea Foods Kk | Manufacture of opened and dried fish |
| KR20010025509A (en) * | 2000-12-28 | 2001-04-06 | 유연실 | The houttuynia cordata thunb seosen cooking |
| KR20010088780A (en) * | 2000-03-21 | 2001-09-28 | 조인순 | Manufacture method of season dried fish to contain the constituent of green tea extrative |
| KR20020011951A (en) * | 2001-11-26 | 2002-02-09 | 윤조경 | A manufacturing method of processed salt containg green tea |
| KR20020023358A (en) * | 2002-01-18 | 2002-03-28 | 서동주 | Marine products manufacture method to add green tea |
| KR20020026295A (en) * | 2002-01-29 | 2002-04-09 | 성충유 | A method for forming a composition of fish and meat washing salt using ocher longevity, ocher salt (salt baked in ocher earthenware) and green tea leaves |
| KR20030031388A (en) * | 2001-10-13 | 2003-04-21 | 심정택 | Seasonings that can remove fishy fish and its manufacturing method |
| KR20030087338A (en) * | 2002-05-08 | 2003-11-14 | 원형연 | Salting Method of Fish |
-
2002
- 2002-07-25 KR KR1020020044028A patent/KR20040010984A/en not_active Application Discontinuation
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6283840A (en) * | 1985-10-04 | 1987-04-17 | Oomasu:Kk | Production of salted, dried, processed food |
| JPH09275886A (en) * | 1996-04-17 | 1997-10-28 | Hano Sea Foods Kk | Manufacture of opened and dried fish |
| KR20010088780A (en) * | 2000-03-21 | 2001-09-28 | 조인순 | Manufacture method of season dried fish to contain the constituent of green tea extrative |
| KR20010025509A (en) * | 2000-12-28 | 2001-04-06 | 유연실 | The houttuynia cordata thunb seosen cooking |
| KR20030031388A (en) * | 2001-10-13 | 2003-04-21 | 심정택 | Seasonings that can remove fishy fish and its manufacturing method |
| KR20020011951A (en) * | 2001-11-26 | 2002-02-09 | 윤조경 | A manufacturing method of processed salt containg green tea |
| KR20020023358A (en) * | 2002-01-18 | 2002-03-28 | 서동주 | Marine products manufacture method to add green tea |
| KR20020026295A (en) * | 2002-01-29 | 2002-04-09 | 성충유 | A method for forming a composition of fish and meat washing salt using ocher longevity, ocher salt (salt baked in ocher earthenware) and green tea leaves |
| KR20030087338A (en) * | 2002-05-08 | 2003-11-14 | 원형연 | Salting Method of Fish |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040026727A (en) * | 2002-09-25 | 2004-04-01 | 윤종수 | Manufacture method of processed marine products contain polyphenol |
| KR102239338B1 (en) * | 2020-08-31 | 2021-04-12 | 정현 | Method for producing salted fish using puer tea and herbal medicine |
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| Date | Code | Title | Description |
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| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |