KR20090043961A

KR20090043961A - Soy sauce of abalone using salicornia herbacea l. and soy sauce of abalone thereof

Info

Publication number: KR20090043961A
Application number: KR1020070109798A
Authority: KR
Inventors: 정병모
Original assignee: 정병모
Priority date: 2007-10-30
Filing date: 2007-10-30
Publication date: 2009-05-07

Abstract

The present invention relates to an abalone intestine using sea urchin, and more particularly, to an abalone intestine which can be easily ingested by containing an active ingredient of sea urchin useful for the human body, while improving palatability.

Method for producing abalone intestine using the seaweed of the present invention is the first step of preparing the abalone by selecting and washing the collected abalone, containing the seaweed as an active ingredient, the second step of preparing a seasoning liquid containing soy sauce and water, A third step of preparing a sauce by heating the seasoning liquid, a fourth step of removing kelp by adding kelp to the heated sauce, and a fifth step of immersing 40 to 60 parts by weight of abalone with respect to 100 parts by weight of the sauce to mature at a low temperature. Include.

According to the manufacturing method of abalone intestine using the seaweed of the present invention and the abalone intestine using the same, it is very beneficial to the human body by containing the seaweed as an active ingredient, and it is not salty and has a very good taste and can greatly improve palatability.

Abalone, Soy Sauce, Seaweed, Abalone

Description

Preparation method of abalone using seaweed and abalone using the same {Soy sauce of abalone using Salicornia herbacea L. and soy sauce of abalone

In general, abalone is an important coastal marine product that is consumed in the form of raw, dried products, or porridge in its raw state. In particular, the characteristic texture of live abalone is one of the reasons consumers like to enjoy abalone, and if you eat it in a live abalone state, you can feel chewy taste, and if you want to taste it, you can cook abalone.

The taste of this abalone has a rich taste composed of glutamic acid and adenylic acid, sweetness by betaine and dark taste by glycogen.

In terms of food, abalone has been known as a medicinal and functional substance since it is a functional seafood that has been highly regarded in Korea, China and Japan for a long time, and has a high market value and contains various nutrients. Nutrients present include vitamins, niacin, proteins, sugars, selenium, and calcium.

Abalone is particularly rich in protein and vitamins, and has long been treated as a high-grade seafood, and has excellent effects on skin care, nourishing tonic, postpartum care, and weak constitution.

In addition, abalone contains a large amount of taurine, which is effective in dissolving gallstones and enhancing liver detoxification, lowering cholesterol, improving heart function, and restoring vision, and ingesting abalone containing taurine, Ingestor can obtain post-mortem recovery, fatigue recovery, antioxidant activity, nitrite scavenging ability, hypotension effect.

However, abalone is not only an expensive seafood product, but also needs to maintain the freshness of abalone until ingestion.

In addition, the peculiar fishy smell and taste of abalone does not disappear easily even when boiled or heated abalone, there is a problem that can cause a rejection when eating abalone to consumers who do not like fishy food.

Republic of Korea Patent No. 0662014 discloses a method of manufacturing abalone jangjorim and abalone jangjorim produced by it so that long-term preservation is possible.

However, the above-described abalone simmered stew is made by mixing various ingredients in soy sauce and using boiled marinade sauce. In this case, the odor of the simmered jangjori is greatly reduced by the various odors generated from the boiled marinated spice.

In addition, since the boiled marinade seasoned and abalone mixed and then heated to boil again, the abalone is cooked, there is a problem that you can not feel the taste of fresh abalone.

The present invention has been created to improve the above problems, the method of manufacturing abalone intestine containing seaweed as an active ingredient to remove the odor of the sauce mixed with abalone, and to be useful to the human body while still feeling the taste of raw abalone. The purpose is to provide abalone and using it.

Another object of the present invention is to provide a method of manufacturing abalone, which greatly improves palatability upon ingestion while being very useful for health, and an abalone using the same.

Method for producing an abalone intestine using the seaweed of the present invention for achieving the above object is the first step of preparing the abalone by selecting and washing the collected abalone; A second step of preparing a seasoning solution containing soybeans as an active ingredient and comprising soy sauce and water; A third step of preparing a sauce by heating the seasoning liquid; A fourth step of removing the smell by putting kelp in the heated sauce and cooling; And immersing 40 to 60 parts by weight of the abalone with respect to 100 parts by weight of the sauce to mature at low temperature.

The seasoning liquid of the second step is characterized in that it further comprises syrup, sugar, liquid milk, mirim, onion, sake, pear, apple, garlic, ginger, licorice, kelp, Angelica, poncho, red pepper.

Soy sauce of the second step is characterized in that the fermented soybean paste fermented at 20 to 25 ℃ for 4 to 6 months by mixing 20 to 30 parts by weight of earth sugar with respect to 100 parts by weight of raw seaweed.

And abalone using the seaweed of the present invention for achieving the above object is characterized in that it is produced by the above method.

As described above, according to the manufacturing method of abalone intestine using the seaweed of the present invention and abalone intestine using the same, it is possible to store for a long time, so that the taste of nutritious bio abalone can be felt for a long time.

In addition, it contains a seaweed as an active ingredient useful for the human body due to various adult diseases, obesity, anticancer action is very beneficial to health.

In addition, when making the abalone in the sauce made with a fermented soybean paste, the taste is excellent without being salty, greatly improving the palatability.

Hereinafter, with reference to the accompanying drawings will be described in detail a manufacturing method of abalone using the seaweed of the present invention.

1. Preparation of Abalone

Selected live abalone is washed with water and soaked in abalone for 6 hours.

Prepare abalone by washing it thoroughly with running water again.

In the embodiment of the present invention to use the whole abalone without removing the shell and gut of abalone because the intake of abalone meat in the form of abalone meat while maintaining the chewy meat quality of the abalone can maintain the chewy meat for a long time. In addition, the abalone intestine is also used together, which is more effective in terms of nutrition.

2. Preparation of Seasoning

Next, to prepare a sauce to be mixed with the abalone prepared above prepared a seasoning liquid containing the seaweed as an active ingredient.

Here, seasoning liquid is a state in which soy sauce and water are mixed with various ingredients such as seaweed, and means a source before heating.

Seasoning liquid applied to abalone according to an embodiment of the present invention is 44 to 50 parts by weight of water, 10 to 30 parts by weight of seaweed, starch syrup to 37 to 41 parts by weight, sugar 18 to 20 parts by weight, canary 10-12 parts by weight of liquid milk, 10-12 parts by weight of mirin, 10-12 parts by weight of onion, 5-6 parts by weight of sake, 2.3-3.3 parts by weight of apple, 2.3-3.3 parts by weight of garlic, 1.4-2.0 parts by weight of ginger, licorice 0.8 to 1.4 parts by weight, kelp 0.8 to 1.4 parts by weight, Angelica 0.45 to 0.65 parts by weight, chlorine 0.45 to 0.65 parts by weight, dried red pepper 0.45 to 0.65 parts by weight is evenly mixed.

As described above, seasoning liquid contains raw grass, hay or powdery seaweed in order to have the seaweed as an active ingredient.

Hamchoe is an annual herb that grows on Gaepearl on the west coast of Korea. Its main ingredients are enzymes and minerals such as calcium, magnesium, potassium, iron, phosphorus, manganese, zinc, iodine, copper, nickel, chromium, cobalt, vanadium, sodium, chlorine, It contains a large amount of uronic acid and natural fiber, and contains general ingredients such as water, ash, crude protein, crude fat, carbohydrates, and vitamin B1, B2, vitamin C, vitamin E, niacin and alkaloids. In addition, amino acids (glutamic acid, aspartic acid, tyrosine, lysine, taurine, betaine, choline and proline are contained in a large amount. In addition, it contains various minerals in seawater. As described above, the effects of seaweed containing all the trace elements in seawater are varied. Choline, which is contained in the seaweed, increases the level of acetylcholine in the body when taken as a food, and promotes the parasympathetic nerve in the body to lower blood sugar levels, thereby preventing and treating diabetes.

In particular, various microelements and enzymes contained in seaweeds can remove bowel intestines, break down fat in the body, and send it out of the body to improve constipation, improve obesity, and stick to barriers. By removing the heart is strong, and removes cholesterol and triglycerides in the blood to clean the blood and improve blood circulation has the effect of improving high and low blood pressure. In addition, the seaweed has the effect of preventing and improving various adult diseases.

And licorice added to the seasoning liquid to ensure that the ingredients of the various sauces are well blended during the sauce manufacturing process, to maintain the sweetness of the sauce. In addition, licorice and cheongju, Mirim serves to remove the fishy smell of abalone.

On the other hand, the seasoning liquid of abalone according to another embodiment of the present invention is 20 to 30 parts by weight of water, 10 to 12 parts by weight of canary liquor milk, 10 to 12 parts by weight of mirin, 10 to 12 parts by weight of onion based on 100 parts by weight of fermented soy sauce , 5-6 parts by weight of sake, 2.3-3.3 parts by weight of apples, 2.3-3.3 parts by weight of garlic, 1.4-2.0 parts by weight of ginger, 0.8-1.4 parts by weight of licorice, 0.8-1.4 parts by weight of kelp, 0.45-0.65 parts by weight of Angelica, It is made by mixing evenly 0.45 to 0.65 parts by weight of the vinegar and 0.45 to 0.65 parts by weight of dried pepper.

Fermented soybean paste as described above is the intestine (함) made by fermenting the salt-containing seaweed without using natural salt or purified salt is very useful.

There is 0.9% salt in our body, which plays a role in regulating moisture in the body, helping digestion, and balancing acid and alkali in the blood, especially sodium, which regulates blood flow and blood pressure, and facilitates the delivery of nerve stimuli. The muscles of the heart are needed to contract. In addition, salt prevents preservation, osmotic pressure, browning, and air oxidation of vitamin C.

Salts that play an important role in the human body are largely divided into sun salt and purified salt.

Sun salt, commonly used for pickling, salted fish, soybean paste, soy sauce, and soy sauce, or salted salt, is a salt obtained by evaporating seawater from the salt in the sun and wind. It is rich in minerals but may contain trace amounts of heavy metals and contaminants.

Refined salt is more than 99% chemical salt baked in kiln, and salt obtained by electrolysis of sea water. Refined salt has the advantage of being clean because impurities in sea water are removed during processing at 2000 ℃, but various beneficial minerals in sea water It also has a big disadvantage of being removed.

On the contrary, the seaweed is a salt plant that grows inland, such as salt fields and mud pearls, and absorbs various components including salts dissolved in sea water and foreshore. These plants have the property of breathing sunlight and air directly, filtering out bad ingredients through photosynthesis, and retaining only good ingredients for their growth.

The seaweed has many beneficial ingredients to the human body such as sodium and various minerals as described above, among which sodium contains 1000 to 1000 mg of sodium per 100 g of raw seaweed. Therefore, raw grass can be used as a salt that is most beneficial to the human body, which is clean and rich in various minerals.

In order to obtain a fermentation field using the seaweeds, the leaves and stems of the seaweeds are sorted and washed thoroughly in running water to remove water and foreign substances. The washed seaweed is mixed well by adding 20 to 30 parts by weight, particularly preferably 25 parts by weight of earth sugar, based on 100 parts by weight of the seaweed after removing water.

In this case, if the sugar sugar is less than 20 parts by weight, the ripening period is too long and there is a possibility of corruption, and if it exceeds 30 parts by weight, the fermentation field is too sweet after fermentation is not preferable.

The seaweed and the clay sugar are mixed evenly and then put into a container and aged at 20-25 ° C. for 4-6 months.

Aging temperature and maturation period are closely related. If the temperature is too high, there is a possibility of corruption, and if the temperature is too low, the maturing period is too long, which is undesirable. Therefore, when aged for 4 to 6 months at 20 to 25 ℃ the active ingredient of the seaweed is fully extracted and the deepest intestinal taste.

In addition, after mixing the seaweed and earth sugar in order to shorten the maturation period, it may be promoted by leaving for 10 to 15 hours at about 50 ℃ before the aging step.

The fermented soybean paste, which has undergone the above process, has a sweet taste and does not need to be added with sugar or syrup, but can be added with an appropriate amount of sugar or syrup according to taste. In addition, since the salinity of fermented soy sauce is lower in salinity than soy sauce made with sun salt, it is sufficient to add a small amount of water as described above.

3. Preparation of Sauce

The seasoning solution prepared above is boiled by heating for about 1 hour at high heat and then heated at low heat for 1 hour to complete the sauce.

In the process of cooling the boiled sauce, the dried kelp is dipped in the sauce. By dipping kelp in a sauce, you can improve the taste by removing the odor and soy odor of various ingredients in the boiled sauce.

4. Low temperature aging

40 to 60 parts by weight of the abalone prepared above is immersed in order to sufficiently soak the intestinal taste with respect to 100 parts by weight of the sauce, and aged at low temperature of 4 ° C. for about 24 hours to complete abalone.

In order to immerse the abalone in the abalone meat, separate only the sauce from the aged abalone and heat the sauce again to boil, pour the boiled sauce over the abalone and ripen for about a day, then separate and heat the sauce again. Boil swelling to pour can be carried out additionally 2 to 3 times.

Hereinafter, the manufacturing method of the abalone using the seaweed of the present invention through the embodiment. However, the following examples are only for illustrating the present invention in detail, and the scope of the present invention is not limited to the following examples.

Example 1

First, the collected live abalone was selected and washed with water, followed by soaking the washed abalone for 6 hours in salted water at 4 degrees of salinity to prepare the abalone for abalone.

And based on 100 parts by weight of soy sauce made with sun salt, 47 parts by weight of water, 20 parts by weight of seaweed, 39 parts by weight of starch syrup, 19 parts by weight of sugar, 11 parts by weight of canary liquid milk, 11 parts by weight of mirim, 11 parts by weight of onion , 5.5 parts by weight of sake, 2.8 parts by weight of apples, 2.8 parts by weight of garlic, 1.7 parts by weight of ginger, 1.1 parts by weight of licorice, 1.1 parts by weight of seaweed, 0.55 parts by weight of Angelica, 0.55 parts by weight of vinegar, 0.55 parts by weight of dried red pepper. Then, the seasoning liquid was boiled by heating for about 1 hour on a high heat, and then boiled for about 1 hour on a low heat and immersed in 10 parts by weight of kelp in the seasoning solution to prepare a sauce.

Subsequently, 50 parts by weight of the abalone was immersed in 100 parts by weight of the finished sauce, and aged at a low temperature of 4 ° C. for about 24 hours to prepare abalone.

(Example 2)

Prepared in the same manner as in Example 1, but the seasoning liquid was prepared as follows.

The leaves and stems of the seaweeds are sorted and washed thoroughly in running water to remove soil and foreign substances. Then, mix 25 parts by weight of earth sugar with 100 parts by weight of the seaweed, mix them well, put them in a container and mature them at 22 ° C for 5 months. 25 parts by weight of water, 10 parts by weight of starch syrup, 11 parts by weight of canary liquid milk, 11 parts by weight of mirin, 11 parts by weight of onions, 5.5 parts by weight of sake, 2.8 parts by weight of apples, and 2.8 weights of garlic To prepare a seasoning liquid by mixing evenly, 1.7 parts by weight of ginger, 1.1 parts by weight of licorice, 1.1 parts by weight of kelp, 0.55 parts by weight of Angelica, 0.55 parts by weight of vinegar, and 0.55 parts by weight of dried red pepper.

(Comparative Example 1)

Prepare abalone in the same manner as in Example 1, but boiled seasoning liquid and left without adding kelp to cool the seasoning liquid.

(Comparative Example 2)

The abalone, which was prepared by the conventional method and sold on the market, was used.

Hereinafter, the sensory test was performed on the abalone intestine and the comparative example of the present invention. The panel selected 10 students from the 4th grade of the Department of Food and Nutrition and presented two samples at once, and the number of repetitions was 2, and the 9-point scale method was used to determine the appearance, aroma, taste, chewiness, and overall preference of the sample. To be evaluated. The results were examined by Duncan's multiple range test after the ANOVA test using SAS (Statistical Analysis System) using the least significant difference test at the 5% level.

The above sensory test results are shown in Tables 1 and 2, respectively.

Table 1

division Exterior incense flavor Chewability Overall Symbol Example 1 7.27 7.84 7.40 7.53 7.56 Comparative Example 1 7.25 6.17 6.82 7.50 6.62

When looking at the results of Table 1, in Example 1 and Comparative Example 1 was almost similar in appearance and chewability, there was no significant difference, Example 1 in taste was slightly higher than Comparative Example 1. And in the fragrance, there was a big difference between Example 1 and Comparative Example 2. This can be seen that the process of cooling the seasoning liquid by immersing kelp during the manufacturing process of the abalone of the present invention is very effective to remove the smell. Example 1 was better than Comparative Example 1 in the overall symbol.

[Table 2]

division Exterior incense flavor Chewability Overall Symbol Example 2 7.62 7.91 8.47 7.76 7.92 Comparative Example 2 7.31 5.84 6.28 6.83 6.45

And when looking at the results of Table 2, there was no significant difference in appearance, but it can be seen that a lot of difference in flavor and taste chewability.

In the case of incense, the score was higher in Example 2 using the fermented soybean paste than in Comparative Example 2, which is usually abalone. This is probably due to the kelp and seaweed described above.

In the case of the taste was the biggest difference, in the case of Example 2 using the seaweed fermentation is not salty, it can be seen that the palatability compared to the abalone intestine using soy sauce using a conventional sun salt.

In addition, in the case of chewability, compared to the conventional abalone in which the abalone meat is mixed with the sauce and boiled, Example 2 was found to have excellent chewability because the meat texture of the chewy live abalone remained intact.

And Example 2 was much better than Comparative Example 2 in the overall preference.

Looking at the results of the above, in the case of abalone using seaweed according to an embodiment of the present invention can be easily ingested as an active ingredient such as various minerals contained in the seaweed to prevent various diseases such as obesity, hypertension, diabetes and stool Removal, prevention of constipation, etc. have a very beneficial function for health.

In addition, when preparing the abalone made by making a sauce with a fermented soybean paste, the taste is excellent without being salty, and can greatly improve palatability as in the sensory test result.

As described above, the present invention has been described with reference to one embodiment, which is merely exemplary, and those skilled in the art will understand that various modifications and equivalent embodiments are possible therefrom.

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Figure 1 shows a manufacturing process for producing an abalone using the seaweed according to a preferred embodiment of the present invention.

Claims

A first step of preparing the abalone by selecting and washing the collected abalone;

A second step of preparing a seasoning solution containing soybeans as an active ingredient and comprising soy sauce and water;

A third step of preparing a sauce by heating the seasoning liquid;

A fourth step of removing the smell by putting kelp in the heated sauce and cooling;

The fifth step of aging at low temperature by immersing the abalone 40 to 60 parts by weight with respect to 100 parts by weight of the source; Method of producing abalone using a hamcho comprising a.

The method of claim 1, wherein the seasoning liquid of the second step is syrup, sugar, liquid milk, mirim, onion, sake, pear, apple, garlic, ginger, licorice, kelp, donkey, hoe, pepper further comprising Method of manufacturing abalone using seaweed.

According to claim 1, wherein the soy sauce of the second step is mixed with 20 to 30 parts by weight of soil sugar with 100 wt. Manufacturing method of abalone used.

The abalone intestine using a seaweed, characterized in that produced by the method of any one of claims 1 to 3.