KR20090094880A - Kochujang with abalone and manufacturing method thereof - Google Patents

Abstract

Ear shell-containing red pepper paste and a preparing method thereof are provided to remove the fishy smell of raw ear shells using a mixture of an undiluted green tea solution and omega-3. A method for preparing ear shell-containing red pepper paste comprises the following steps of: separating the flesh of more than 3-year ear shells and washing it and drying in a drier of 30-50°C for 5-30 minutes(S10); cutting the dried flesh in 0.5-5mm thickness, 3-50mm width and 2-50mm length(S20); soaking the flesh in a mixture of an undiluted green tea solution and omega-3 in a ratio of 9 to 1 at the temperature of 70-100°C for 5-60 minutes(S30); taking the flesh out and drying it in the drier of 30-50°C for 5-60 minutes(S40); putting dried sea tangle, Astragali radix, garlic, green onion, onion, radish and 10-50 ear shell husks in 20-100L water; bringing them to the boil over 100°C, maintaining for 2-4 hours and mixing 1-30L of the boiled liquid and 0.1-3kg of mushroom powder to obtain a base soup(S50); mixing 1-2kg of the prepared flesh of ear shells and 5-10L of the base soup; boiling the mixture at 70-100°C for 30-50 minutes and adding 1-5kg of red pepper paste, 500-1000g of isomalto-oligosaccharides, 500-1000g of D-sorbitol powder, 200-400g of xylitol, 200-400g of maltodextrin and 250-500g of roasted sesame; and aging in the shade for 1-2 months(S60).

Description

Kochujang with abalone and its manufacturing method {Kochujang with abalone and manufacturing method

The present invention relates to red pepper paste containing abalone and a method of manufacturing the same, and more particularly, to remove the fishy smell of live abalone in the process of immersing the trimmed abalone in a mixed solution containing green tea juice and omega-3 and rich in various nutrients The present invention relates to a red pepper paste containing an abalone, and a method for producing the same, by mixing the additives and reducing the eating rejection of consumers.

Abalone, commonly called the emperor of aquatic products, is a glutamic acid (one of the two nutrients supplied to the brain to help metabolize glucose and fat, removing ammonia from the central nervous system and transporting it to the kidneys). It contains ingredients such as glycine, which is rich in flavor and sweet taste.It is consumed as a healthy food because it has much less fat than other fish and contains a lot of protein.It is fed to brown algae on the rocks, so it has a unique smell and taste of seaweed in the intestines. In particular, abalone intestine is often known as an energetic agent due to its rich nutrition and unique flavor.

The abalone has a lifespan of about 12 years, and lives mainly in tropical and temperate seas with water temperatures of 10-23 ° C. It lives on the reefs and small rocks of shallow seas. It is characterized by eating and living.

In addition, abalone is rich in protein and vitamins, and has been treated as a high-grade seafood since ancient times. Because of its excellent effects on skin care, nourishing tonic, postpartum cooking, weak constitution, many people eat for medicinal purposes as well as food. In general, shellfish have a function of restoring fatigued nerves, especially abalone has an excellent effect on the fatigue of the optic nerve.

In addition, abalone is high in iodine content, rich in minerals such as vitamins, calcium and phosphorus, and is used mainly in the treatment of diabetes and hypertension.

However, these abalones have been inexpensively grown in large quantities recently, but they are still difficult to establish themselves as popular food due to the stereotype that they are still expensive.

In addition, in the case of live abalone, it is difficult to increase the income of farmed abalone farmers due to the limited consumption form of abalone because it is consumed raw to consumers who do not have a sense of eating deprivation due to its peculiar fishy and fast corruption. there was.

The present invention has been made in order to solve the above problems, to prepare the abalone pepper paste so that the abalone is contained in the traditional Korean food Kochujang to increase the efficacy and taste of kochujang as well as to remove the fishy smell of abalone abalone The purpose of the present invention is to provide red pepper paste containing abalone and a method for producing the same, which can increase the income of the abalone farm.

In addition, the present invention by manufacturing the abalone red pepper paste so that the abalone is contained in the red pepper paste to enhance the taste and nutrition of the red pepper paste kochujang containing the abalone which can increase the export of kochujang which is our favorite food in Korea as well as overseas The purpose is to provide a method.

Hereinafter, the red pepper paste containing the abalone of the present invention and a manufacturing method thereof will be described in detail.

In order to achieve the above object, the present invention, after washing the abalone shell for more than three years clean water to separate the abalone shell and the shell is separated abalone after washing the internal abalone and only the abalone flesh again with clean water 30 ℃ ~ 50 ℃ dryer Abalone trimming step to dry the moisture of abalone flesh for 5 to 30 minutes; Abalone cutting step of cutting the abalone meat trimmed after the abalone trimming step to form a thickness of 0.5 ~ 5mm, a width of 3 ~ 50mm and form a length of 2 ~ 50mm using a shredder; Abalone meat processing step of immersing the abalone meat chopped finely in the abalone meat cutting step to add a heat source of 70 ℃ ~ 100 ℃ and soak for about 5 to 60 minutes in a mixed solution of green tea solution and omega-3 in a ratio of 9: 1; Abalone meat drying step to dry the abalone meat immersed in a mixture of green tea solution and omega-3 in the abalone meat processing step and put in a dryer of 30 ℃ ~ 50 ℃ for about 5 to 60 minutes; In order to mix with abalone flesh after the abalone flesh drying step 10 ~ 50 shells separated from abalone flesh in the abalone care step in 20L ~ 100L water and dried kelp, Astragalus, garlic, leeks, onions, radishes and more than 100 ℃ Abalone broth preparation step of preparing a broth to 2-4 hours at a temperature and mixing 0.1-3 kg of shiitake mushroom powder to 1-30 L of the prepared broth; And,

1 ~ 2kg of abalone meat after the abalone flesh processing step and 5 ~ 10L of broth prepared in the abalone broth manufacturing step are mixed and heated for 30-50 minutes at a temperature of 70-100 ° C., 1-5kg of kochujang and isomaltoligosaccharide 500 ~ 1000g, D-sorbitol powder 500 ~ 1000g, xylitol 200 ~ 400g, maltodextrin 200 ~ 400g, mixed with 250 ~ 500g of roasted sesame seeds, and made in red pepper paste 1 to 2 months of ripening step. At this time, the water of the broth to mix with abalone flesh in the abalone broth production step: abalone shell: dried dakimakura: Astragalus: garlic: leek: onion: radish mixing ratio of 500: 9:10: 8:13: 1: 1: 1.2: It is characterized by being 10. In addition, the present invention provides a red pepper paste containing abalone produced through the above-described method.

The present invention as described above can obtain the following effects.

The present invention removes the fishy smell of live abalone and contains it in Kochujang, a traditional Korean favorite food, reducing the refusal to eat due to the fishy smell of live abalone, so that consumers of various classes can easily eat red pepper paste containing the efficacy of abalone. Enhancing the quality of kochujang, as well as promoting the consumption of abalone.

In addition, the present invention can increase the income of farmed abalone farming according to the increased consumption of abalone according to the high-end and popularization of kochujang containing abalone, and can increase the export of kochujang, Korea's favorite food, in Korea as well as overseas It has an effect.

Specific features and other advantages of the present invention will become more apparent from the following description with reference to the drawings.

As shown in FIG. 1, the abalone shell is separated after washing the abalone, which is over three years old, with clean water, and the abalone with the shell separated, after removing the intestines and teeth, washed only the abalone flesh again with clean water of 30 ° C. to 50 ° C. Abalone trimming step of drying the moisture of abalone meat for 5-30 minutes in a dryer; Abalone cutting step of cutting the abalone meat trimmed after the abalone trimming step to form a thickness of 0.5 ~ 5mm, a width of 3 ~ 50mm and form a length of 2 ~ 50mm using a shredder; Abalone meat processing step of immersing the abalone meat chopped finely in the abalone meat cutting step to add a heat source of 70 ℃ ~ 100 ℃ and soak for about 5 to 60 minutes in a mixed solution of green tea solution and omega-3 in a ratio of 9: 1; Abalone meat drying step to dry the abalone meat immersed in a mixture of green tea solution and omega-3 in the abalone meat processing step and put in a dryer of 30 ℃ ~ 50 ℃ for about 5 to 60 minutes; In order to mix with abalone flesh after the abalone flesh drying step 10 ~ 50 shells separated from abalone flesh in the abalone care step in 20L ~ 100L water and dried kelp, Astragalus, garlic, leeks, onions, radishes and more than 100 ℃ Abalone broth preparation step of preparing a broth to 2-4 hours at a temperature and mixing 0.1-3 kg of shiitake mushroom powder to 1-30 L of the prepared broth; And, 1 ~ 2kg of abalone meat after the abalone meat processing step and 5 ~ 10L of broth prepared in the abalone broth manufacturing step are mixed and heated for 30-50 minutes at a temperature of 70-100 ° C., 1-5kg of kochujang and isomalto Oligosaccharide 500-1000g, D-sorbitol powder 500-1000g, xylitol 200-400g, maltodextrin 200-400g, and mixed with roasted sesame seeds 250-500g, and the red pepper paste is matured in the shade for 1 to 2 months.

1) Abalone care stage (S10)

The above step is to wash abalone over three years old with clean water and then remove the abalone shell for the preparation of broth, and remove the internal organs and teeth after removing the abalone shells and wash only the abalone flesh again with clean water 5 in a dryer of 30 ℃ ~ 50 ℃ Dry moisture of abalone meat for ~ 30 minutes.

The abalone is used for more than three years, which means that less than three years of abalone is in growth, and the abalone is less in taste and nutrition than when three or more abalones are used. It is best used in taste and nutrition.

In addition, performing the process of drying for 5 to 30 minutes in the dryer of abalone flesh only 30 ℃ ~ 50 ℃ after washing the abalone for three years or more in the above to be carried out to easily cut abalone in the abalone meat cutting step (S20) to be described later. In this case, of course, the drying time of the abalone in the dryer can be properly adjusted to adjust the drying condition of the abalone according to the working environment and the weather.

2) abalone cutting step (S20)

The step is to cut the abalone meat trimmed after abalone trim step (S10) using a shredder to form a thickness of 0.5 ~ 5mm, a width of 3 ~ 50mm and finely cut to form a length of 2 ~ 50mm.

The cutting machine to cut the abalone in this step may be any kind of using a thinner that can cut the abalone meat to a desired size, and may evenly cut the abalone meat using a tool such as a knife. In addition, in the step of cutting the abalone cut to form a thickness of 0.5 ~ 5mm, 3 ~ 50mm width and the length of 2 ~ 50mm to cut the cut abalone is mixed with kochujang and the original state of red pepper paste It is intended to add the chewy taste of abalone while maintaining.

In addition, in the abalone meat care step (S10) has gone through the process of drying the abalone meat in order to facilitate the cutting process of the abalone meat, but also in the abalone meat cutting step (S20) as needed once or twice more drying process of the abalone meat It can also be done.

As such, the abalone meat that has undergone a number of drying processes is conveniently cut to maintain chewy taste when mixed with red pepper paste.

3) Abalone meat processing step (S30)

In the step, the abalone meat chopped in the abalone meat cutting step (S20) is added to a heat source of 70 ° C. to 100 ° C., and soaked for about 5 to 60 minutes in a mixed solution of green tea solution and omega-3 in a ratio of 9: 1. By removing the fishy smell of abalone and cooking the abalone, the hard texture of abalone flesh is changed to a soft and tender texture, and the nutrients of omega-3 described above are contained in abalone flesh as well as the aroma and taste of green tea.

Mixing the green tea juice and omega-3 in a ratio of 9: 1 in the above step not only makes the nutrients of green tea juice and omega-3 penetrate the abalone, but also softens and softens the hard texture of the abalone, and removes the fishy smell of abalone. It is for.

In addition, soaking the abalone meat for 5 to 60 minutes in a mixed solution of a green tea solution and omega-3 added with a heat source at a ratio of 9: 1 to remove the fishy smell of abalone, and soaking for 5 to 60 minutes. Although described above, the present invention is not limited thereto, and may be variously changed and applied by the user according to the amount of abalone and the nutritional status of the abalone added to the green tea and omega-3 mixture.

The green tea solution can be obtained by processing from green tea leaves that have been used as a herbal medicine since ancient times, and the efficacy of general green tea forms the most excellent anticancer effect of inhibiting the synthesis of N-nitroso compounds among various teas, and compared with black tea. Edo is known to have an excellent aroma effect of about 40-80%.

In addition, green tea suppresses aging, and is rich in trace elements such as zinc, copper, iron, manganese, and fluorine, minerals and caffeine, which are not easily found in general foods such as caffeine, polyphenols, and vitamin P. It is known that when compared to lemon, vitamin C content is increased by 5 times, which prevents rough skin, gives elasticity to subcutaneous tissue, and maintains moisturizing effect. is.

In addition, it contains potassium component to increase the osmotic pressure of the blood to discharge the sodium, which is the main cause of high blood pressure to the outside of the body has an excellent effect in preventing hypertension.

In addition, it helps to reduce cholesterol of the human body, to be discharged to the outside of the body and fat to be discharged to the body to help the diet of the human body, to recover from fatigue and hangover, to treat constipation, to prevent tooth decay, to prevent acidification of the constitution and to inhibit inflammation and bacterial infection. Efficacy in the human body will be shown.

Accordingly, the above-described green tea solution having various effects can be soaked in abalone flesh to further increase the nutrition of abalone, as well as to remove the fishy smell of abalone, thereby eliminating consumer's refusal to eat.

In addition, the omega-3 is mixed with the above-mentioned green tea stock is a high unsaturated fat contained in several plants and various seafood such as canolalan and flax seed bean Hodo, and the unsaturated fatty acid is a liquid oil at room temperature and a monounsaturated fatty acid and It is divided into polyunsaturated fatty acid, and here, polyunsaturated fatty acid is divided into omega-3 fatty acid and omega-6 fatty acid.

In addition, the polyunsaturated fatty acids omega-3 fatty acids are tuna, mackerel, fish oil, perilla oil, legumes, omega-6 fatty acids are contained in corn oil, cottonseed oil, soybean oil, sunflower seed oil and the like.

At this time, the omega-3 is mixed with the green tea solution in the abalone meat processing step (S30) of the present invention described above using the omega-3 containing polyunsaturated fatty acid collected from fish such as tuna, mackerel and cholesterol in the blood Lowering your blood pressure can lower your risk of heart disease. In other words, it is effective in reducing the entanglement of triglycerides and blood in the blood to lower the risk of heart disease.

In particular, among the effects contained in omega-3, DHA is the most important component of brain tissue and has the effect of constituting the brain cell membrane that plays a decisive role in entering and exiting various nutrients, oxygen, and waste products into cells. Another main ingredient, eicosapentaenoic acid (EPA), helps protect the heart and activate it, improve cholesterol levels, and prevent blood clots.It also reduces triglycerides to prevent blood clotting, and infarcts, myocardial infarction, and atherosclerosis. It prevents the back and is also effective for rheumatoid arthritis and diabetes.

The fish containing the omega-3 fatty acids are mainly blue fish, and are included in tuna, mackerel, saury, mackerel, salmon, herring, mullet, sardine and the like. Processed in the same form as is added to the green tea solution is to be mixed.

For example, 1 g (1000 mg) of natural fish oil processed from the fish described above contains 120 mg of polyunsaturated fatty acid (DHA) and 180 mg of polyunsaturated fatty acid (EPA).

As such, the above-mentioned abalone flesh processing step (S30) is to be added to the effect of the green tea juice and omega-3 to the abalone to be able to further enhance the efficacy of abalone flesh.

In the abalone meat cutting step (S20) is added to the heat source of 70 ℃ ~ 100 ℃ the abalone cut finely chopped soaked for 5 to 60 minutes in a mixed solution of green tea solution and omega-3 in a ratio of 9: 1 and cooked Although the abalone fishy was removed and the hard texture of the abalone was changed to a soft and soft texture, the abalone meat could be immersed in a mixture of green tea stock and omega-3, which has not been cooked, and the abalone. After roasting, roasting, or boiling, you can soak in a mixture of green tea solution and omega-3. After slightly boiled abalone, you can soak in a mixture of green tea solution and omega-3. .

In addition, after performing any one selected from the process of roasting, grilling, boiling, and poaching the abalone meat may be immersed in a mixed solution of the green tea solution and omega-3 added to the heat source, Omega-3 can be immersed in the mixed solution without adding heat source, and if you can remove the fishy smell of abalone and change the hard texture of abalone meat into soft and soft state, the process of processing abalone meat and green tea according to your choice The heating state of the stock solution and omega-3 can be applied in various ways.

4) Abalone meat drying step (S40)

The step is to take out the abalone meat immersed in the mixture of green tea solution and omega-3 in the abalone meat processing step (S30) and put in a dryer of 30 ℃ ~ 50 ℃ to dry the moisture of abalone meat for about 5 to 60 minutes.

The step is to be carried out to increase the chewy taste of abalone meat before the red pepper paste broth manufacturing step (S50) described below to be performed according to the user's choice. In addition, according to the dried state of the abalone meat it is also possible to skip the abalone meat drying step (S40) after the abalone meat processing step (S30) and to perform the pepper paste broth production step (S50).

5) Abalone broth manufacturing step (S50)

The step is 10-50 pieces of shells separated from the abalone in the abalone trim step (S10) in 20L ~ 100L of water in order to mix with abalone flesh after the abalone flesh drying step (S40) and dried seaweed, coriander, garlic, Put leek, onions, radishes 2-4 hours at a temperature of more than 100 ℃ to prepare the broth and mix the shiitake mushroom powder 0.1 ~ 3kg to 1 ~ 30L of the prepared broth.

At this time, the water of abalone broth for mixing with abalone flesh in the above step: abalone shell: dried dakimakura: Astragalus: garlic: leek: onion: radish mixing ratio of 500: 9: 10: 8: 13: 1: 1: 1.2: 10 Can be done.

That is, 30 g of abalone shell making up 30 g per 50 L of water, 1 radish, 5 green onions, 5 onions, 10 apricots, 30 garlic cloves, and 5 dried kodashima are prepared. .

In the above, the addition amount of the various seasonings mixed in 50L of water is described. However, if the mixing ratio is adjusted to the above-described mixing rate, the mixing ratio of the various seasonings can be adjusted to correspond to the weight change of the water.

The abalone shell separated from the abalone flesh is good for glaucoma and the like, and is rich in vitamins, phosphorus, calcium, and the like, and the nutrition of the abalone shell and various seasonings is added to the mixture for 2 to 4 hours. You can get this rich abalone stock.

The abalone shell and the various seasonings are added to the mixed solution for at least 2 hours to allow the nutrients of the abalone shells to be sufficiently mixed with the mixed solution to which the various seasonings are added.

Here, the above-mentioned efficacy of the dried kelp, Astragalus, garlic, leeks, onions, radishes is only the difference in the amount of water and the added abalone shell, the general efficacy is the same, so the detailed description thereof will be omitted. Shall be.

6) Gochujang ripening step (S60)

The step is mixed with abalone meat 1 ~ 2kg and abalone broth 5 ~ 10L prepared in the abalone broth manufacturing step (S50) through the abalone meat processing step (S30) and heated to a temperature of 70 ~ 100 ℃ 30 to 50 minutes While 1 ~ 5kg of red pepper paste and 500-1000 g of isomaltooligosaccharide, 500-1000 g of D-sorbitol powder, 200-400 g of xylitol, 200-400 g of maltodextrin, and 250-500 g of roasted sesame seeds are aged for 1 to 2 months. .

That is, by mixing 1 ~ 5kg of red pepper paste in the abalone broth prepared in the abalone broth manufacturing step (S50) and attaching isomaltooligosaccharide, which is a kind of oligosaccharides contained in the honey, increases the shelf life of the abalone pepper paste. To improve the flavor.

In addition, the carbohydrate is added to the main component xylitol to form a sugar-like sweetness, but by reducing the calories will be able to prevent the absorption of excess sugar in the human body.

In addition, maltodextrin may be added to inhibit the absorption of sugar, thereby helping to control blood sugar after meals.

In addition, it is possible to improve the flavor of the abalone pepper prepared by adding D-sorbitol powder containing vitamins A, B1, C, D, E components.

In particular, 1 ~ 5kg and 1 ~ 2kg in the mixture of 1 ~ 2kg abalone meat and 2 ~ 10L prepared by abalone broth production step (S50) through the abalone meat processing step (S30) in the hot pepper paste ripening step (S60) Isomaltooligosaccharide 500-1000g, D-sorbitol powder 500-1000g, xylitol 200-400g, maltodextrin 200-400g, mixing the ratio of the roasted sesame seeds 250-500g, as well as the effect of improving the flavor of the prepared red pepper paste If the content ratio of isomaltooligosaccharide, D-sorbitol powder, xylitol and maltodextrin is different from the above ratio, the color of abalone pepper may change or the sweet taste of gochujang may increase, which may harm the flavor of gochujang.

As described above, the red pepper paste containing abalone prepared according to the present invention removes the fishy smell of live abalone and contains it in the traditional Korean food, kochujang, reducing the refusal to eat due to the fishy smell of fresh abalone. It is convenient to eat red pepper paste containing the efficacy of abalone is to improve the dignity of kochujang as well as to promote the consumption of abalone.

In addition, the present invention can increase the income of farmed abalone farming according to the increased consumption of abalone according to the high-end and popularization of kochujang containing abalone, and can increase the export of kochujang, Korea's favorite food, in Korea as well as overseas It is.

While the invention has been shown and described with respect to particular embodiments, it is to be understood that various changes and modifications can be made in the art without departing from the spirit or scope of the invention as provided by the following claims. It will be obvious to those of ordinary skill.

1 is a process flow diagram of a method for manufacturing red pepper paste containing abalone according to the present invention.

       * Description of the symbols for the main parts of the drawings *

S10: abalone trimming step S20: abalone meat cutting step

S30: Abalone meat processing step S40: Abalone meat drying step

S50: abalone broth manufacturing step S60: red pepper paste ripening step

Claims (2)

After washing the abalone for over 3 years with water, remove the abalone shell, remove the internal organs and teeth, and wash only the abalone flesh again with clean water and dry the moisture of abalone flesh for 5-30 minutes in a dryer at 30 ℃ -50 ℃. Abalone trimming step (S10) to the; The abalone trimming step of cutting the abalone meat after the abalone trimming step (S10) using a shredder to form a thickness of 0.5 to 5 mm, a width of 3 to 50 mm, and a length of 2 to 50 mm. (S20); Abalone meat processing to abbreviate chopped abalone meat (S20) by adding a heat source of 70 ℃ ~ 100 ℃ and soak for about 5 to 60 minutes in a mixed solution of green tea solution and omega-3 in a ratio of 9: 1 Step S30; In the abalone meat processing step (S30), take out the abalone meat soaked in the mixed solution of the green tea solution and omega-3, put in a dryer of 30 ℃ ~ 50 ℃ dried abalone meat for 5 to 60 minutes to dry the moisture of abalone meat ( S40); In order to mix the abalone flesh dried step (S40) and 10 ~ 50 shells separated from the abalone in the abalone preparation step (S10) in 20L ~ 100L water and dried seaweed, Astragalus, garlic, leek, onion Put the radish, 2-4 hours cut to a temperature of 100 ℃ or more to prepare a broth and mixed abalone mushroom powder 0.1 ~ 3kg to 1 ~ 30L prepared broth (S50); And, Gochujang 1 while the abalone meat 1 ~ 2kg through the abalone meat processing step (S30) and the mixed broth 5 ~ 10L prepared in the abalone broth manufacturing step (S50) and heated for 30 to 50 minutes at a temperature of 70 ~ 100 ℃ 1 Red pepper paste ripening for 1 ~ 2 months in the shade after mixing ~ 5kg and 500 ~ 1000g of isomaltooligosaccharide, 500 ~ 1000g of D-sorbitol powder, 200 ~ 400g of xylitol, 200 ~ 400g of maltodextrin, and 250 ~ 500g of roasted sesame seeds. Gochujang containing abalone comprising the step S60) and a method of manufacturing the same. The method according to claim 1, In the abalone broth manufacturing step (S40) Water of broth to mix with abalone meat: Abalone shell: Kandashima: Astragalus: Garlic: Japanese leek: Onion: Radish mix ratio 500: 9: 10: 8: 13: 1: 1.2: 10 Red pepper paste contained therein and a manufacturing method thereof.

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