KR20100057417A - 매실을 함유한 젓갈 및 이의 제조 방법 - Google Patents
매실을 함유한 젓갈 및 이의 제조 방법 Download PDFInfo
- Publication number
- KR20100057417A KR20100057417A KR1020080116454A KR20080116454A KR20100057417A KR 20100057417 A KR20100057417 A KR 20100057417A KR 1020080116454 A KR1020080116454 A KR 1020080116454A KR 20080116454 A KR20080116454 A KR 20080116454A KR 20100057417 A KR20100057417 A KR 20100057417A
- Authority
- KR
- South Korea
- Prior art keywords
- salted
- plum
- fish
- salted fish
- pickled
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
-
- 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
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
-
- 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
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- 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
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- 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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Abstract
Description
구 분 | 첨가되는 매실 |
실시예 2 | 제조예 2의 당절임 청매실 5중량% |
실시예 3 | 제조예 3의 염절임 청매실 5중량% |
구 분 | 첨가되는 매실 |
비교실시예 1 | 매실 가루 5중량% |
비교실시예 2 | 생매실액 5중량% |
비교실시예 3 | 매실 엑기스 5중량% |
평 가 | ①감칠맛이 매우 좋아졌다 | ②감칠맛이 조금 좋아졌다 | ③그대로다 | ④감칠맛이 조금 나빠졌다 | ⑤감칠맛이 많이 나빠졌다 |
실시예 1 | 16 | 10 | 3 | 1 | - |
실시예 2 | 15 | 12 | 1 | 2 | - |
실시예 3 | 13 | 12 | 3 | 2 | - |
비교실시예 1 | 5 | 8 | 15 | 2 | - |
비교실시예 2 | 6 | 10 | 13 | 1 | - |
비교실시예 3 | 1 | 3 | 20 | 4 | 2 |
평 가 | ①너무 신맛이 강하다(자극적) | ②신맛이 좋다 | ③보통이다 | ④신맛이 부족한 감이 있다 | ⑤신맛이 거의 없다. |
실시예 1 | - | 1 | 7 | 9 | 13 |
실시예 2 | 2 | 6 | 12 | 6 | 4 |
실시예 3 | - | 2 | 10 | 8 | 10 |
비교실시예 1 | 17 | 10 | 2 | 1 | - |
비교실시예 2 | 14 | 12 | 1 | 1 | 2 |
비교실시예 3 | - | 1 | 9 | 9 | 11 |
평 가 | ①비린내가 강해졌다 | ②조금 강해졌다 | ③그대로다 | ④비린내가 조금 없어졌다 | ⑤비린내가 거의 없어졌다. |
실시예 1 | - | - | 2 | 5 | 23 |
실시예 2 | - | 1 | 1 | 6 | 22 |
실시예 3 | - | 1 | 3 | 6 | 20 |
비교실시예 1 | - | 2 | 2 | 7 | 19 |
비교실시예 2 | 1 | - | 4 | 3 | 22 |
비교실시예 3 | - | - | 3 | 4 | 23 |
평 가 | ①향이 매우 강하다 | ②조금 강하다 | ③적당하다 | ④향이 조금있다 | ⑤향이 거의 없다. |
실시예 1 | - | 7 | 16 | 4 | 3 |
실시예 2 | 1 | 9 | 13 | 5 | 2 |
실시예 3 | - | 6 | 12 | 9 | 3 |
비교실시예 1 | 9 | 13 | 7 | 1 | - |
비교실시예 2 | 6 | 12 | 10 | 2 | - |
비교실시예 3 | - | 1 | 3 | 7 | 19 |
평 가 | ①매실의 씹는 질감이 오돌오돌하여 젓갈과 매우 잘 어울린다. | ②씹는 질감이 좋다 | ③보통이다 | ④매실의 씹는 질감이 그다지 느껴지지 않는다 | ⑤매실의 씹는 질감이 거의 없다 |
실시예 1 | 22 | 8 | - | - | - |
실시예 2 | 21 | 7 | 2 | - | - |
실시예 3 | 22 | 7 | 1 | - | - |
평 가 | ①짠맛이 더 강해졌다 | ②그대로다 | ③짠맛이 조금줄어들었다 | ④짠맛이 많이 줄어들었다 | ⑤잘 모르겠다 |
실시예 1 | - | 3 | 10 | 14 | 3 |
실시예 2 | - | 4 | 9 | 13 | 4 |
실시예 3 | 8 | 18 | 4 | - | - |
비교실시예 1 | - | 14 | 7 | 1 | 8 |
비교실시예 2 | - | 12 | 6 | 1 | 11 |
비교실시예 3 | 1 | 13 | 9 | - | 7 |
구 분 | 첨가되는 매실 |
실시예 5 | 제조예 2의 당절임 청매실 5중량% |
실시예 6 | 제조예 3의 염절임 청매실 5중량% |
구 분 | 첨가되는 매실 |
비교실시예 4 | 매실 가루 5중량% |
비교실시예 5 | 생매실액 5중량% |
비교실시예 6 | 매실 엑기스 5중량% |
평 가 | ①감칠맛이 매우 좋아졌다 | ②감칠맛이 조금 좋아졌다 | ③그대로다 | ④감칠맛이 조금 나빠졌다 | ⑤감칠맛이 많이 나빠졌다 |
실시예 4 | 21 | 7 | 2 | - | - |
실시예 5 | 19 | 8 | 3 | - | - |
실시예 6 | 17 | 7 | 5 | 1 | - |
비교실시예 4 | 9 | 12 | 5 | 2 | 1 |
비교실시예 5 | 10 | 13 | 6 | 1 | - |
비교실시예 6 | 1 | 9 | 16 | 3 | 1 |
평 가 | ①너무 신맛이 강하다(자극적) | ②신맛이 있다 | ③보통이다 | ④신맛이 조금 있다 | ⑤신맛이 거의 없다. |
실시예 4 | - | 1 | 6 | 7 | 16 |
실시예 5 | 1 | 5 | 9 | 8 | 7 |
실시예 6 | - | 3 | 8 | 9 | 10 |
비교실시예 4 | 16 | 9 | 4 | 1 | - |
비교실시예 5 | 14 | 11 | 3 | 2 | - |
비교실시예 6 | - | 1 | 5 | 6 | 18 |
평 가 | ①비린내가 강해졌다 | ②조금 강해졌다 | ③그대로다 | ④비린내가 조금 없어졌다 | ⑤비린내가 거의 없어졌다. |
실시예 4 | - | - | - | 5 | 25 |
실시예 5 | - | - | 2 | 7 | 21 |
실시예 6 | - | - | 3 | 5 | 22 |
비교실시예 4 | - | - | 4 | 7 | 19 |
비교실시예 5 | - | 2 | 4 | 4 | 20 |
비교실시예 6 | - | 1 | 6 | 5 | 18 |
평 가 | ①매실향이 강하다 | ②매실향이 조금 강하다 | ③적당하다 | ④향이 조금있다 | ⑤향이 거의 없다. |
실시예 4 | - | 5 | 16 | 8 | 1 |
실시예 5 | 1 | 10 | 13 | 5 | 1 |
실시예 6 | - | 7 | 11 | 9 | 3 |
비교실시예 4 | 10 | 13 | 6 | 1 | - |
비교실시예 5 | 9 | 11 | 8 | 2 | - |
비교실시예 6 | - | - | 5 | 8 | 17 |
평 가 | ①매실의 씹는 질감이 오돌오돌하여 젓갈과 매우 잘 어울린다. | ②씹는 질감이 좋다 | ③보통이다 | ④매실의 씹는 질감이 그다지 느껴지지 않는다 | ⑤매실의 씹는 질감이 거의 없다 |
실시예 4 | 19 | 9 | 2 | - | - |
실시예 5 | 17 | 7 | 5 | 1 | - |
실시예 6 | 18 | 8 | 4 | - | - |
평 가 | ①짠맛이 더 강해졌다 | ②그대로다 | ③짠맛이 조금줄어 들었다 | ④짠맛이 많이 줄어들었다 | ⑤잘 모르겠다 |
실시예 4 | - | 1 | 8 | 17 | 4 |
실시예 5 | - | 3 | 9 | 16 | 2 |
실시예 6 | 10 | 16 | 3 | 1 | - |
비교실시예 4 | - | 15 | 5 | 1 | 9 |
비교실시예 5 | - | 12 | 7 | 1 | 10 |
비교실시예 6 | 1 | 16 | 7 | - | 6 |
Claims (10)
- 설탕 또는 소금에 절인 절임매실을 함유하는 매실함유 젓갈.
- 설탕 또는 소금에 절인 절임매실 1-10 중량부, 젓갈첨가양념 8-25 중량부 및 젓갈 60-85 중량부를 함유하는 매실함유 젓갈.
- 제 2 항에 있어서, 상기 설탕의 함량비율은(중량비율로) 매실에 대하여 1:1.0-1.5이고, 상기 소금의 함량비율은 매실에 대하여 1:0.2-0.3인 것인 매실함유 젓갈.
- 제 2 항에 있어서, 상기 절임매실은 홍매실로 제조된 것인 매실함유 젓갈.
- 제 2 항에 있어서, 상기 절임매실은 청매실로 제조된 것인 매실함유 젓갈.
- 제 1 항 내지 제 5 항 중 어느 한 항에 있어서, 상기 젓갈은 오징어젓갈, 창란젓갈, 낙지젓갈, 어리굴젓, 가리비젓, 골뚜기젓, 멍게젓, 갈치젓, 아가미젓, 소라젓, 밴댕이젓, 곤쟁이젓, 까나리젓, 홍합젓, 명란젓, 멸치젓갈, 뱅어젓, 전복젓, 전복창자젓, 황적어젓, 대합젓, 조개젓, 날치알젓, 청어알젓 및 자리돔젓으로 이루어진 군으로부터 선택되는 것인 매실함유 젓갈.
- 매실을 함유한 젓갈의 제조에 있어서,ⅰ) 매실을 설탕 또는 소금에 절임하는 단계;ⅱ) 상기 절임 매실을 숙성시키는 단계;ⅲ) 젓갈의 재료를 세척, 탈수 및 절단하여 염장한 후 숙성시키고, 상기 숙성시킨 젓갈에 절임 매실 및 젓갈첨가양념을 배합하는 단계;ⅳ) 상기 절임 매실 및 젓갈첨가양념을 배합한 젓갈을 2차 숙성시키는 단계를 포함하는 매실함유 젓갈의 제조방법.
- 제 7 항에 있어서, 상기 매실은 당절임 홍매실인 것인 매실함유 젓갈의 제조방법.
- 제 7 항에 있어서, 상기 ⅰ) 단계의 설탕의 비율은 매실의 중량에 대하여 1:1.0-1.5이고, 상기 소금의 비율은 매실의 중량에 대하여 1: 0.2-0.3인 것인 매실함유 젓갈의 제조방법.
- 제 7 항 내지 제 9항 중 어느 한 항에 있어서, 상기 젓갈은 오징어젓갈, 창란젓갈, 낙지젓갈, 어리굴젓, 가리비젓, 골뚜기젓, 멍게젓, 갈치젓, 아가미젓, 소라젓, 밴댕이젓, 곤쟁이젓, 까나리젓, 홍합젓, 명란젓, 멸치젓갈, 뱅어젓, 전복젓, 전복창자젓, 황적어젓, 대합젓, 조개젓, 날치알젓, 청어알젓 및 자리돔젓으로 이루어진 군으로부터 선택되는 것인 매실함유 젓갈의 제조방법.
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KR102047952B1 (ko) * | 2019-05-10 | 2019-12-02 | 신명철 | 저염 우렁쉥이 젓갈을 제조하는 방법 |
KR20200076336A (ko) * | 2018-12-19 | 2020-06-29 | 곰소천년의젓갈영어조합법인 | 짜먹는 젓갈의 제조방법 및 그 제조방법으로 제조되는 짜먹는 젓갈 |
KR102194488B1 (ko) * | 2020-06-25 | 2020-12-23 | 이승격 | 씨앗이 함유된 비빔용 젓갈의 제조방법 |
KR20220048580A (ko) * | 2020-10-13 | 2022-04-20 | 기장특산물영어조합법인 | 멸치액젓 및 이의 제조방법 |
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KR101310538B1 (ko) | 2012-12-14 | 2013-09-23 | 김혜미 | 어간장 및 이의 제조 방법 |
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KR100210203B1 (ko) | 1996-11-12 | 1999-07-15 | 이창규 | 매실을 함유하는 멸치 액젓 및 그 제조 방법 |
KR100412282B1 (ko) * | 2001-03-13 | 2003-12-31 | 전순희 | 한방 엑기스가 첨가된 젓갈 조성물 및 그 제조방법 |
KR100867555B1 (ko) | 2008-06-04 | 2008-11-06 | 김종수 | 명창젓갈의 제조방법 |
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KR20200076336A (ko) * | 2018-12-19 | 2020-06-29 | 곰소천년의젓갈영어조합법인 | 짜먹는 젓갈의 제조방법 및 그 제조방법으로 제조되는 짜먹는 젓갈 |
KR102047952B1 (ko) * | 2019-05-10 | 2019-12-02 | 신명철 | 저염 우렁쉥이 젓갈을 제조하는 방법 |
KR102194488B1 (ko) * | 2020-06-25 | 2020-12-23 | 이승격 | 씨앗이 함유된 비빔용 젓갈의 제조방법 |
KR20220048580A (ko) * | 2020-10-13 | 2022-04-20 | 기장특산물영어조합법인 | 멸치액젓 및 이의 제조방법 |
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