KR20060126876A - The manufacture method of sea cucumber sliced vegetables preserved in soy sauce - Google Patents
The manufacture method of sea cucumber sliced vegetables preserved in soy sauce Download PDFInfo
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- 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
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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Abstract
Description
도 1은 본 발명의 제조공정도1 is a manufacturing process diagram of the present invention
본 발명은 해삼장아찌제조방법에 관한 것이다.The present invention relates to a sea cucumber paste production method.
장아찌란 채소를 소금이나 간장에 절여 묵힌 저장식품으로, 국내에서는 계절의 분별이 뚜렷한 기후적 배경과 지역적·풍토적 다양성으로 인해 저장식품이 발달하였다.Pickled pickles are stored foods soaked in salt or soy sauce. Stored foods have developed in Korea due to the seasonal climate and regional and climate diversity.
즉 계절에 따라 기온 차가 심하여 생산이 제한되므로 채소의 수시공급을 위해서 제철에 저장하여 제철이 아닌 때에도 먹을 수 있게 하였다. 장아찌는 오래 두고서 언제나 손쉽게 내어 먹을 수 있고 입맛을 돋우기 때문에 예로부터 그 기호도가 높았던 음식이였다. In other words, production is limited due to the extreme temperature difference according to the season, so it is stored in season for the occasional supply of vegetables so that it can be eaten even when it is not in season. Pickles are easy to eat for a long time and can be easily eaten.
전통적으로 장아찌 만드는 방법에는 채소를 간장이나 소금에 절여서 만드는 방법과, 고추장이나 된장에 박아서 만드는 방법이 있으며, 식초나 설탕·참기름 등으로 양념하기도 한다. 재료로는 마늘·깻잎·참외·무·마늘종·오이·고춧잎·가 지·더덕 등이 있다. 이 밖에 임시로 장아찌의 맛을 내는 오이통장과·속대장과 등도 있으나 이는 오래 두고 먹을 수는 없다.Traditionally, pickles are made by soaking vegetables in soy sauce or salt, or by putting them in red pepper paste or miso, or seasonings with vinegar, sugar, or sesame oil. Ingredients include garlic, sesame leaf, melon, radish, garlic seed, cucumber, red pepper leaf, eggplant, and deodeok. In addition, there are cucumbers and red pepper pastes that temporarily taste pickles, but they cannot be eaten for a long time.
상기와 같이, 채소류를 이용한 절임식품이 많았으며, 선원기술로 등록특허 제642297호에서는 아롱사태를 이용한 김장아찌가 제안된 바도 있었으나, 냉장숙성기간이 길며 비교적 제조과정이 번거로운 면이 있었으며, 또 등록특허 제326161호에서 제안된 육류와 해산물 재래식간장을 이용한 육간장과 장아찌의 제조방법에서는 다수의 육류와 해산물과 갖은 양념을 간장으로 열탕처리해 수일 숙성하여 다시 열탕처리하는 과정을 5∼20회 반복해 다시 45∼50일 숙성해 육간장과 장아찌를 제조한다는 것이 요지이나, 상기와 같이 혼성된 장아찌는 어느 특정된 맛이나 저작감을 대표할 수 없고 제조과정도 비교적 번거로움을 알 수 있었다.As described above, there were many pickled foods using vegetables, and as a source technology, there was a proposal of kimjang-achi using Along situation, but there was a long refrigeration maturation period and a relatively cumbersome manufacturing process. In the manufacturing method of meat soy sauce and pickles using meat and seafood conventional soy sauce proposed in Patent No. 326161, the process of boiling a large number of meat, seafood, and various seasonings with soy sauce is aged for several days, followed by boiling treatment for 5 to 20 times. It is the point that the marinated soy sauce and pickles are aged for 45 to 50 days again, but the mixed pickles as described above cannot represent any particular taste or chewy feeling and the manufacturing process is relatively cumbersome.
본 발명에서는 상기와 같은 점을 감안하여, 전통적인 장아찌 만드는 방법을 이용해 해삼을 주재료로 한 장아찌제조방법을 제공하고자 하는 것이다.In view of the above, it is an object of the present invention to provide a method for preparing pickles made from sea cucumber using traditional pickles.
해삼은 극피동물문 해삼강에 속하는 동물의 총칭으로 몸은 원통형이고, 배쪽이 납작하고 등 쪽이 볼록한 것이 많으나, 등과 배의 구별이 없는 것도 있다. 몸 앞끝에 있는 입에는 끝이 가늘게 갈라진 촉수가 10∼30개 있다. 몸 뒤끝에는 항문이 있다. 배에는 작은 사마귀처럼 생긴 관족(管足)이 세로로 3쌍이 줄지어 늘어선 경우가 많고, 등과 배의 구별이 없는 것에서는 몸둘레에 5쌍이 줄지어 있으나, 관족이 전혀 없는 것도 있다. 점액으로 덮여 있어서 미끈미끈하며, 피부 속에는 석회질의 작은 골편이 무수히 많고 골편의 모양은 해삼의 분류형질로 이용된다. 체벽은 근육과 결합조직으로 되어 있어 두껍다. 체내에는 소화관·수관(水管)·혈동(血洞) ·신경·생식 기관이 있다. 관족으로 기어다니거나 몸을 흔들며 헤엄치며 극히 적은 종류만 심해에서 부유생활한다. 먹이는 모래진흙 속의 부식물·미생물·부유생물로, 입둘레의 촉수로 잡는다. 일정시간 동안 모래 속에서 낮잠을 자는 것, 여름동안 모래속 깊숙이 들어가서 여름잠을 자는 것 등이 있다.해삼이라는 이름은 인삼처럼 영양이 많은 해물이라는 뜻에서 유래하며, 서양에서는 특이한 생김새로 인해 바다의 오이(영국·미국·독일), 바다의 소시지(북유럽), 바다의 뱀(프랑스)이라고 한다. 한국에서는 주로 회로 먹고 말린 것은 주로 중국요리에 많이 사용된다.Sea cucumber is a general term for animals belonging to the estuary of the sea cucumber river, the body is cylindrical, the belly is flat and the back is convex, but there is no distinction between the back and the belly. The mouth in front of the body has 10 to 30 tentacles with finely divided tips. There is an anus behind the body. The belly often has three pairs of triangular lines shaped like small warts, and five pairs are arranged around the circumference in the back and belly. It is covered with mucus and is slippery. In the skin, there are a large number of small calcareous bone fragments, and the shape of the bone fragments is used as a taxonomy of sea cucumbers. Body wall is thick with muscle and connective tissue. The body contains the digestive tract, water ducts, blood vessels, nerves, and reproductive organs. Crawling or swaying in tribes, only a few species live in the deep sea. Prey is a corrosive, microorganism, and flocculant in sand mud and is caught by tentacles around the mouth. Naps in the sand for a certain period of time, deep into the sand during the summer to sleep in the summer.The name sea cucumber comes from the meaning of nutritious seafood like ginseng, and in the West due to its peculiar appearance It is called cucumber (British, American, German), sea sausage (North Europe), sea snake (France). In Korea, eating and drying circuits are mainly used in Chinese cuisine.
이와 같이 바다의 인삼으로 비유되는 해삼에는 실제로 삼에 들어있는 사포닌 성분이 함유되어 있기도 하다.As such, sea cucumbers, which are likened to ginseng in the sea, may actually contain saponin in ginseng.
해삼에 들어있는 홀로테인이라는 성분은 피가 뭉치는 것을 막고, 균을 파괴시키며, 항암작용도 하는 것으로 알려져 있다.Holotein in sea cucumber is known to prevent blood from agglomerating, destroying bacteria, and acting as an anticancer agent.
한방에서는 신장과 혈을 보하고 정수를 불려주며 양기를 돋울 뿐더러 변비, 궤양에도 좋다고 한다.해삼은 수산 생물 중에서 드물게 칼슘과 인의 비율이 이상적으로 되어 있는 것이 특색이다. 치아와 골격 형성, 근육의 정상적인 수축, 혈액 응고 등 여러 가지 생리 작용에 필수적인 칼슘과 조혈 성분인 철분이 많다. 그러므로 성장 발육기의 어린이나 임산부에게는 권장할 만한 식품이다.In oriental medicine, it is said to be good for constipation and ulcers. Iron, which is a calcium and hematopoietic component, is essential for many physiological activities, including tooth and skeleton formation, normal contraction of muscles, and blood clotting. Therefore, it is recommended for foods for children and pregnant women.
단백질이 우수하고 소화도 잘 되기 때문에 어린이나 노인에게도 좋은 식품이며, 칼로리가 적어 비만증인 사람에게도 추천되는 식품이다. 혈압을 내리게 하는 식품으로도 알려져 있다.It is good for children and the elderly because of its excellent protein and good digestion. It is also recommended for people with obesity due to low calories. It is also known as a food that lowers blood pressure.
싱싱한 해삼은 피부에 매우 작은 석회질 뼈 조각이 있어 혀에 닿으면 딱딱한 감촉이 있다. 내장을 꺼내어 말려두면 오랫동안 두고 먹을 수 있다. 내장은 버리지 말고 소금에 절여 젓으로 먹는데, 특히 난소는 해서자라고 해서 진미로 유명하다. 해삼젓은 호박색을 띠는 것이 좋고, 검은 점이 있는 것은 좋지 않다.Fresh sea cucumber has a very small piece of calcified bone on the skin that makes it hard to touch the tongue. If you take out the intestines and dry them, you can eat them for a long time. Don't throw away the intestines and eat salted and salted. Especially, the ovary is famous for its delicacy. Sea cucumber is good for amber color, black spots are not good.
해삼은 그 담백한 맛도 좋아 여러 가지 요리 재료에 쓰이고 있는데, 우리나라에서는 해삼 백숙, 해삼탕, 해삼전, 해삼알찌개,해삼회 등으로 이용된다. Sea cucumber is used for various cooking ingredients because of its light taste. In Korea, it is used as sea cucumber white soak, sea cucumber soup, sea cucumber soup, sea cucumber soup, and sea cucumber sashimi.
상기와 같은 해삼은 채취는 주로 봄·가을철에 수온 18℃ ~ 20℃대에 많이 잡히고 수온이 오르는 여름철에는 여름동안 모래속 깊숙이 들어가서 여름잠을 자는 특성이 있어, 사계절 시식하기 위해서는 말려서 장기보존하다가 요리로 사용시에는 장시간 물에 불려 사용하고 있는 실정이다.Sea cucumbers are harvested mainly in the spring and autumn when the water temperature is 18 ℃ ~ 20 ℃. In summer, when the water temperature rises, the sea cucumbers go deep into the sand during the summer to have a summer sleep. It is a situation where it is used in water for a long time when used.
본 발명에서는 상기와 같은 약리효과가 유용한 해삼을 상시 시식하여 건강식단을 꾸미도록 하는데 있어서, 해삼수확철이 아닌 계절에 건해삼을 물에 불린후 조리하는 불편을 덜기 위하여, 유통 및 보존과 시식이 용이하도록 하는 해삼장아찌제조방법을 제공하고자 하는 것이다. In the present invention, in order to decorate a healthy diet by always tasting sea cucumbers useful in the pharmacological effect as described above, in order to reduce the inconvenience of cooking dried sea cucumbers in water rather than sea cucumber harvest season, so as to facilitate distribution, preservation and tasting. It is to provide a method of manufacturing sea cucumber Jang-jang.
상기와 같은 목적을 이루기 위하여, 이하 첨부된 도면 1에 의하여 본 발명의 일실시 구성을 알아보면 다음과 같다.In order to achieve the above object, it will be described one embodiment of the present invention by the accompanying drawings 1 as follows.
(a)해삼준비단계(a) Sea cucumber preparation stage
12∼13㎝ 길이의 해삼 2㎏의 배를 반으로 각각 갈라 내장과 부레를 제거한 해삼준비하는 제1단계와;A first step of preparing sea cucumbers, each of which is divided into halves of 2 kg of sea cucumbers 12 to 13 cm in length and removed viscera and bures;
(b)전복껍질조린물준비단계(b) stage of preparation of abalone shells
3년생 전복껍질 5개를 적은 냄비에 넣고 물1컵(200cc)을 부어 0.3컵(60cc)으로 조리는 제2단계;5 years abalone shells are put in a small saucepan 1 cup (200cc) of water poured into 0.3 cups (60cc) cooking step 2;
(c)가열농축단계(c) heating concentration step
1단계에서 준비된 해삼과 2단계서 준비된 전복껍질조린물 0.3컵(60cc)을 가열솥에 넣고 조선장 0.4ℓ,양조간장 1.6ℓ,올리고당 1큰스푼(15cc)을 첨가해 조림장국물이 20%정도가 되면 불에서 내리고 방냉하는 제3단계;Put 0.3 cup (60cc) of sea cucumber prepared in step 1 and abalone shell stew prepared in step 2 into a heating cooker, add 0.4ℓ of shipyard, 1.6ℓ of brewed soy sauce, and 1 tablespoon (15cc) of oligosaccharide. When the third step to cool down and let cool;
(d)해삼속양념채움단계(d) Sea cucumber seasoning step
씨를 빼고 채썬 마른고추 6개,껍질을 벗겨 채썬 양파 1통, 뿌리를 제외한 채썬 대파 3개,다진마늘 3통,채썬 표고버섯150g을 버무려 상기 3단계에서 준비된 해삼속에 채워넣고 짚으로 말아 묶는 제4단계; 4 seeds dried with red peppers, peeled and sliced 1 onion, peeled onion 3, chopped green onions, 3 minced garlic, 150 g of shredded shiitake mushrooms and stuffed into sea cucumbers prepared in step 3 step;
(e)숙성단계(e) Maturation stage
제4단계에서 준비된 해삼을 재래식 된장 속에 넣어 2년간 숙성시키는 제5단계;A fifth step of ripening the sea cucumber prepared in the fourth step into a conventional miso for two years;
(f)진공소포장출고단계(f) vacuum packing factory
숙성된 해삼을 꺼낸 후 진공 소포장하여 출고하는 단계;을 포함하는 해삼장아찌제조방법이 제공된다.There is provided a method for producing sea cucumber paste, including; releasing the aged sea cucumber and vacuum-packaging the same.
상기 해삼장아찌와 해삼을 주재로 한 비교대상 장아찌가 시중에 없는 관계로 일반 해삼초무침에 대한 관능적 특성을 알아보기 위하여, 성인 30명을 패널로 선정 5점척도에 따른, 씹힘성(chewiness),향미(flavor),바람직성(overall quality) 등의 기호도를 측정하였다.In order to find out the sensory characteristics of sea cucumber marinated with sea cucumber pickles and sea cucumbers as compared to the market, 30 adults were selected as a panel according to the five-point scale, chewiness, flavor ( Flavor, overall quality, etc. were measured.
관능검사의 평가항목과 척도는 표 1와 같다.The evaluation items and scales of sensory evaluation are shown in Table 1.
상기와 같이 관능적 특색에 따라 조사된 각 관능도는 아래 표 2과 같았다. As described above, the sensory properties investigated according to sensory characteristics were as shown in Table 2 below.
상기 표 2와 같이 본 발명에 따른 해삼장아찌는 관능조사결과 씹힘성은 잘게 썬 생 해삼초무침이 다소 딱딱함에 비하여, 본 발명에 따른 해삼장아찌는 내장과 부레를 제거하고 조림장국에 가열농축 후 각종 양념다대기로 속채워 재래식 된장 속에서 숙성시킴으로서 육질이 쫄깃하면서도 부드럽고 향취가 있어,어린이들이나 노년층에게도 밑반찬으로 적절하다는 전반적인 의견이 수렴되였다.As shown in Table 2, the sea cucumber pickles according to the present invention have a chewiness as compared to the slightly hardened raw sea cucumber marinated with seaweed, and the sea cucumber pickles according to the present invention remove the intestines and bures and concentrate on various seasonings after heating and heating to the stewed soup. It was chewy and matured in traditional miso so that the meat was chewy and soft and smelled.
또한, 본 발명에 조림장국에 전복껍질우린물을 첨가하여, 최근 유아층이나 노년층에 나타나는 시력저하나 각종 눈의 질병치료에 좋은 전복껍질의 유용성이 해삼장아찌에 구현되도록 하고자 한 것이다.In addition, the addition of abalone shells to the simmered soup in the present invention, it is intended to realize the usefulness of abalone shells for the treatment of various eye diseases, such as low vision or the recent appearance in infants and older people.
참고로 한방에서 석결명이라 부르는 생약으로 널리 알려진 전복껍질은 오랫동안 복용해도 해가 없으며 몸을 튼튼히 해주며,시력 저하를 비롯해서 백내장, 녹내장, 흐린눈, 결막염, 눈의 통증 등에 효과가 있는 것으로 알려져 왔다.For reference, abalone shell, widely known as a herbal medicine called grain name in Chinese medicine, is harmless even if taken for a long time, strengthens the body, and has been known to have effects on cataracts, glaucoma, cloudy eyes, conjunctivitis, and eye pain, including decreased vision.
최근 일본대학 약학부 키다교수는 실험용 흰쥐를 이용한 실험에서 전복껍질의 효과실험결과 수정체가 부옇게 탁해지는 것을 억제하고 백내장의 예방에 효과가 있다는 사실이 밝혀냈다.수정체가 부옇게 탁해지는 것은 산화에 의해 수정체의 단백질이 변성되기 때문이며, 전복껍질에 함유된 성분에는 바로 이 산화를 저지하는 항산화 작용이 있는 것으로서, 해삼에 들어있는 각종 건강유용성 성분과 더불어 본 발명에 의해 제공되는 해삼장조림이 어린이나 노인에게도 좋은 식품이며, 칼로리가 적어 비만증인 사람에게도 추천되도록 하는 유용한 발명인 것이다.Kida, a professor of pharmacy at the University of Pharmacy, Japan, recently found that the effect of abalone shells in experiments with experimental rats has been shown to be effective in preventing the lens from crushing and preventing cataracts. This is because it is denatured, and the ingredient contained in the abalone shell has an antioxidant action that inhibits the oxidation, and the sea cucumber stew provided by the present invention together with various health useful ingredients contained in sea cucumber is a good food for children and the elderly. It is a useful invention that can be recommended to people with low calories and obesity.
이상과 같이 본 발명에 따라 제조된 해삼장아찌는 재래식 된장 속에서 숙성된 것으로, 종래 해삼수확철이 아닐 때는 건해삼을 물에 불린 후 조리해야 하는 불편을 덜고, 사계절내 맛과 영양이 풍미하고 보존과 시식이 용이한 밑반찬으로 제공되도록 한 것이다.As described above, the sea cucumber paste which is prepared according to the present invention is aged in conventional miso, and when it is not conventional sea cucumber harvesting iron, it is less inconvenience to cook after soaking dried sea cucumber in water, flavor and nutrition in four seasons, preservation and tasting It is intended to serve as an easy side dish.
또한, 싱싱한 해삼은 피부에 매우 작은 석회질 뼈 조각이 있어 혀에 닿으면 딱딱한 감촉이 있었으나, 본 발명에 따른 해삼장아찌는 내장과 부레를 제거하고 조림장국에 가열농축 후 각종 양념다대기로 속채워 재래식 된장 속에서 숙성시킴으로써,육질이 쫄깃하면서도 부드럽고 향취가 있어,어린이들이나 노년층에게도 맛과 영양이 뛰어난 밑반찬으로 제공되게 한 유용한 발명인 것이다.In addition, the fresh sea cucumber has a very small calcified bone on the skin there was a hard texture when it touches the tongue, but the sea cucumber pickles in accordance with the present invention remove the intestines and bures, and then condensed with a variety of seasoning after heating concentrated in the stew soup soup traditional doenjang By ripening in the inside, the meat is chewy, soft and fragrant, it is a useful invention that can be provided to children and the elderly as an excellent side dish with excellent taste and nutrition.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100854912B1 (en) * | 2007-04-23 | 2008-08-28 | 김옥균 | A dish of dried slices of abalone with hot pepper paste and preparation method thereof |
| KR100948983B1 (en) * | 2009-02-03 | 2010-03-23 | 고미선 | Method of manufacturing abalone and a sesame leaf with soy sauce |
| KR101006674B1 (en) * | 2008-06-30 | 2011-01-10 | 목포대학교산학협력단 | abalone maturing with korean red pepper paste and manufacturing method thereof |
| KR20180092884A (en) * | 2017-02-09 | 2018-08-20 | (주)알트리젠 | Composition comprising an complex extract from sea cucumber and ginseng for preventing and treating Bruch's membrane malfunction-related disease |
-
2006
- 2006-11-20 KR KR1020060114384A patent/KR20060126876A/en active IP Right Grant
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100854912B1 (en) * | 2007-04-23 | 2008-08-28 | 김옥균 | A dish of dried slices of abalone with hot pepper paste and preparation method thereof |
| KR101006674B1 (en) * | 2008-06-30 | 2011-01-10 | 목포대학교산학협력단 | abalone maturing with korean red pepper paste and manufacturing method thereof |
| KR100948983B1 (en) * | 2009-02-03 | 2010-03-23 | 고미선 | Method of manufacturing abalone and a sesame leaf with soy sauce |
| KR20180092884A (en) * | 2017-02-09 | 2018-08-20 | (주)알트리젠 | Composition comprising an complex extract from sea cucumber and ginseng for preventing and treating Bruch's membrane malfunction-related disease |
| US10940168B2 (en) | 2017-02-09 | 2021-03-09 | Altregen Co., Ltd. | Method of treating Bruch's membrane hypofunction disease |
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