KR20070015648A - Manufacturing process of gulbi using Rubus coreanus Miq. and orgainc green tea - Google Patents
Manufacturing process of gulbi using Rubus coreanus Miq. and orgainc green tea Download PDFInfo
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- KR20070015648A KR20070015648A KR1020050070095A KR20050070095A KR20070015648A KR 20070015648 A KR20070015648 A KR 20070015648A KR 1020050070095 A KR1020050070095 A KR 1020050070095A KR 20050070095 A KR20050070095 A KR 20050070095A KR 20070015648 A KR20070015648 A KR 20070015648A
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- 244000269722 Thea sinensis Species 0.000 title description 3
- 235000009569 green tea Nutrition 0.000 title description 3
- 241001618264 Rubus coreanus Species 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 241000237502 Ostreidae Species 0.000 claims abstract description 23
- 235000020636 oyster Nutrition 0.000 claims abstract description 23
- 235000020569 organic green tea Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000011259 mixed solution Substances 0.000 claims abstract description 6
- 239000012267 brine Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- 238000003672 processing method Methods 0.000 claims description 5
- 210000001015 abdomen Anatomy 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 208000019622 heart disease Diseases 0.000 abstract description 3
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 230000001093 anti-cancer Effects 0.000 abstract 1
- 230000003178 anti-diabetic effect Effects 0.000 abstract 1
- 239000003472 antidiabetic agent Substances 0.000 abstract 1
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 description 3
- 230000009036 growth inhibition Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 210000000579 abdominal fat Anatomy 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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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
- A23L17/75—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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Pediatric Medicine (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 복분자 굴비의 가공방법 및 복분자 굴비에 관한 것으로, 더욱 상세하게는 복분자로부터 추출한 복분자 엑기스에 유기농 녹차 분말을 일정비로 혼합하고, 일정비로 혼합된 혼합액에 간조기를 침지시켜 가공하였다. 이로 인하여 복분자의 항당뇨, 항산화, 항암효과와 더불어 유기농 녹차의 항균, 항산화 효과 등으로 인하여 지방의 산패와 세균의 발육 저지에 의한 변질을 방지할 뿐만 아니라, 고혈압, 당뇨병, 심장병 등의 성인병을 예방할 수 있도록 하였다. 굴비 특유의 비린내와 산패취, 떫은 맛 등으로 인해 굴비를 선호하지 않던 어린이와 젊은 층도 거부감 없이 즐겨먹을 수 있고, 수요층이 넓어져 굴비의 소비가 촉진됨에 따라 생산어민과 가공업자의 소득수준 향상, 고용창출 등이 발생 되어 지역경제를 활성화할 수 있도록 하였다. The present invention relates to a method for processing bokbunja gulbi and bokbunja gulbi, and more specifically, to the bokbunja extract extracted from bokbunja mixed organic green tea powder in a constant ratio, and was immersed in a mixed solution mixed at a constant ratio to process a low water. As a result, the anti-diabetic, antioxidant and anti-cancer effects of bokbun, as well as the antibacterial and antioxidant effects of organic green tea not only prevents the deterioration of fat rancidity and germ growth, but also prevents adult diseases such as high blood pressure, diabetes and heart disease. To make it possible. Owing to the unique fishy, rancidity, and astringent taste of oysters, children and young people who did not like oysters can enjoy it without reluctantness. Job creation was created to revitalize the local economy.
가공굴비, 복분자 굴비, 유기농 녹차 Processed Oysters, Bokbunja Oysters, Organic Green Tea
Description
도 1은 본 발명의 굴비 가공방법을 나타낸 순서도1 is a flow chart showing a method of processing the oyster ratio of the present invention
본 발명은 복분자와 유기농 녹차를 함유한 굴비의 가공방법 및 가공굴비에 관한 것으로, 더욱 상세하게는 복분자로부터 추출한 복분자 엑기스에 유기농 녹차 분말을 일정비로 혼합하고, 일정비로 혼합된 혼합액에 간조기를 침지시키고 침지된 간조기의 복부에 주사기를 사용하여 복분자 추출액을 주입하여 건조함으로써, 건조시 복부의 창자, 소화되지 않은 내용물 및 복부지방의 부패를 방지하여 위생적일 뿐만 아니라, 고혈압, 동맥경화 등의 성인병을 예방할 뿐만 아니라, 증가된 식감으로 인해 굴비를 기피하는 어린이나 외국인들까지도 거부감 없이 즐겨 먹을 수 있도록 한 것이다. The present invention relates to a processing method and processed gulbi of oysters containing bokbunja and organic green tea, and more specifically, to the bokbunja extract extracted from bokbunja mixed organic green tea powder in a certain ratio, immersed the low tide in the mixed solution mixed at a certain ratio By injecting and drying the bokbunja extract using a syringe in the abdomen of the soaked low tide, it prevents spoilage of the intestines, undigested contents and abdominal fat of the stomach during drying, and it is not only hygienic but also adult diseases such as high blood pressure and arteriosclerosis. In addition to preventing food loss, the increased texture allows even children and foreigners who avoid oysters to enjoy eating without refusal.
우리 조상들은 오래전부터 냉동저장수단이 발달되지 못했던 관계로 맛있는 참조기를 오랫동안 보관하면서 먹을 수 있도록 하기 위해 소금에 절이거나 절인 것을 말려서 장기간 보관하는 방법을 이용하여 왔다. Since our ancestors have not been developed for a long time, our ancestors have used salted or pickled dried foods for a long time in order to keep them for a long time.
그러나 상기와 같은 굴비는 해풍에 말린 상태에서 거래되어 각 가정에서 굴비 그 상태를 단순히 열을 가하여 소부 상태로 식용화되는 바, 건조시에 굴비의 복강 내에 존재하는 창자와 아직 소화되지 않은 내용물로 인하여 부패되기 쉽고, 비린내 및 산패취가 발생하는 문제가 있었으며, 또한 굴비를 장기간 보관하는 경우에는 육질에 포함되어 있는 지방이 조기의 체외로 배출되어 대기 중의 산소에 의하여 산화되어 굴비의 색상이 변화됨과 동시에 맛의 저하를 가져오는 등의 문제가 있었다 However, the above-mentioned oysters are traded in a dried state in the sea breeze, and each household is edible by simply applying heat to the oysters. There is a problem that fishy and rancidity occur easily, and when oysters are stored for a long time, fat contained in meat is discharged to the outside of the body early, oxidized by oxygen in the air, and the color of oysters changes and taste. There was problem such as bringing down of
이와 같은 문제점을 해결하기 위하여는 필연적으로 곰팡이 등의 번식을 억제하기 위하여 소량이나마 방부제를 첨가하여야 하나, 방부제의 첨가는 고유의 맛을 상실시키거나, 또는 식용 후 방부제 성분이 인체에 축적되는 문제로 인하여 그 이용이 기피되고 있는 실정이다. In order to solve such a problem, a small amount of preservatives must be added to suppress the growth of mold, etc., but the addition of preservatives may cause loss of intrinsic taste, or accumulation of preservatives in the human body after eating. Due to this situation is being avoided.
따라서 본 발명의 목적은 단순히 굴비의 식감만을 향상시킬 뿐 위생성을 고려하지 않았던 종래의 굴비 가공방법이 지닌 제반 문제점을 해결하기 위하여, 복분자로부터 추출한 복분자 엑기스와 유기농 녹차를 일정비로 혼합하고, 일정비로 혼합된 혼합액에 간조기를 침지시켜 가공함으로써, 가공시 항균, 항산화 효과 등으로 인하여 지방의 산패와 세균의 발육저지에 의한 변질을 방지할 뿐만 아니라, 복분자와 녹차의 생리활성물질이 굴비에 침투되어 고혈압, 당뇨병, 심장병 등의 성인병을 예방할 수 있도록 하는 복분자와 유기농 녹차를 이용한 굴비의 가공법을 제공함에 있다.Therefore, an object of the present invention is to simply improve the texture of oysters, and to solve all the problems of the conventional oyster processing method, which did not consider hygiene, mixed bokbunja extract extracted from bokbunja and organic green tea in a constant ratio, mixed at a constant ratio By soaking low water in the mixed solution, it prevents deterioration caused by rancidity and germ growth inhibition of fat due to antibacterial and antioxidant effects during processing, as well as physiologically active substances of bokbunja and green tea penetrate into oysters It provides a method of processing oysters using bokbunja and organic green tea that can prevent adult diseases such as diabetes and heart disease.
본 발명의 특징은 건강지향적이면서 식미감이 있는 굴비를 제공하는 것으로, 본 발명에 따른 가공굴비는 복분자와 유기농 녹차등의 천연재료를 함유한다. A feature of the present invention is to provide a health-oriented and tasteful oysters, processed gulbi according to the present invention contains natural ingredients such as bokbunja and organic green tea.
크기별로 선별된 참조기를 2~3년씩 묵혀 간수를 뺀 천일염과 유기농 녹차분말을 섞어 7~8시간 정도 섭장한 후, 깨끗한 염수에 2~3회 세척하고 건조하는 간조기 준비단계; 복분자를 100℃ 정도의 끓는 물에서 약 20분간 삶아서 복분자 엑기스를 만드는 단계; 복분자 엑기스에 일정 비율의 유기농 녹차 분말을 혼합하는 단계; 혼합액에 준비된 간조기를 침지시키는 침지 단계; 침투된 간조기의 복부에 주사기를 이용하여 복분자 엑기스 5ml 주입시키는 단계; 자연건조시키는 건조단계를 포함한다.After the reference group selected by size for 2 to 3 years, mixed with natural salt and organic green tea powder minus the brine, soak for about 7 to 8 hours, and then prepare a low tide to wash and dry 2 to 3 times with clean brine; Bokbunja boiled in boiling water at about 100 ℃ for about 20 minutes to make a bokbunja extract; Mixing a proportion of organic green tea powder in bokbunja extract; An immersion step of dipping the prepared low tide in the mixed solution; Injecting 5 ml of bokbunja extract into the abdomen of the penetrated low tide using a syringe; Natural drying includes a drying step.
이하 실시예를 통하여 본 발명을 상세하게 설명한다. The present invention will be described in detail through the following examples.
참조기를 0.5%유기농 녹차 분말이 첨가된 간수가 제거된 3년산 천일염으로 7~8시간 절인 후, 3%의 염수에 3회 세척하고 건조하였다. 깨끗이 세척한 복분자 100g에 물 5L를 붓고 약 20분간 삶아서 복분자 엑기스를 제조한 후, 복분자엑기스에 유기농 녹차 분말 1% 첨가하여 혼합액을 만들었다. The reference group was pickled for 7 to 8 hours with a three-year sun-dried salt, in which the brine to which 0.5% organic green tea powder was added, was washed three times in 3% brine and dried. Pour 5L of water to 100 g of washed Bokbunja and boil it for about 20 minutes to prepare Bokbunja Extract, and then add 1% organic green tea powder to Bokbunja Extract to make a mixed solution.
상기 혼합액에 준비된 간조기를 30분간 침지시킨 후, 간조기의 복부에 복분자 엑기스 5mL 주입시키고, 시원한 해풍에서 10시간 자연건조하였다. After immersing the low water prepared in the mixture for 30 minutes, 5 mL of bokbunja extract was injected into the abdomen of the low water, and naturally dried for 10 hours in a cool sea breeze.
이상의 설명에서 분명히 알 수 있듯이 본 발명의 굴비 가공업에 의하면, 복분자와 유기농 녹차를 이용하여 굴비를 가공시 항균, 항산화 효과 등으로 인하여 지방의 산패와 세균의 발육저지에 의한 변질을 방지할 뿐만 아니라, 복분자와 녹차의 생리활성물질이 굴비에 침투되어 고혈압, 당뇨병, 심장병 등의 성인병을 예방할 수 있으며, 굴비 특유의 비린내와 산패취, 떫은 맛 등으로 인해 굴비를 선호하지 않던 어린이와 젊은층도 거부감 없이 즐겨먹을 수 있고, 수요층이 넓어져 굴비의 소비가 촉진됨에 따라 생산어민과 가공업자의 소득 수준 향상, 고용창출 등이 발생 되어 지역경제를 활성화할 수 있도록 하는 등의 유용한 효과를 제공한다. As apparent from the above description, according to the oyster processing industry of the present invention, not only prevents the deterioration of fat and rancidity and germ growth inhibition due to antibacterial and antioxidant effects when processing oysters using bokbunja and organic green tea, Bioactive substances of bokbunja and green tea penetrate into oysters to prevent adult diseases such as high blood pressure, diabetes, heart disease, etc., and children and young people who did not prefer oysters because of fishy smell, rancidity, and astringent taste are uniquely enjoyed. As the consumption of oysters is increased due to the increase in demand and oyster consumption, the income level of producers and processors and the creation of employment are generated, which can activate the local economy.
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| KR200336812Y1 (en) * | 2003-09-17 | 2003-12-24 | 김광렬 | Apparatus for detecting a defect on edge area of a wafer |
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2005
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100972642B1 (en) * | 2008-03-03 | 2010-07-28 | 홍성수 | Manufacturing method of dried persimmons |
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| Publication number | Publication date |
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| KR100732814B1 (en) | 2007-06-27 |
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