KR20140003937A - Seasoned walleye pollock and production method thereof - Google Patents

Seasoned walleye pollock and production method thereof Download PDF

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KR20140003937A
KR20140003937A KR1020120071741A KR20120071741A KR20140003937A KR 20140003937 A KR20140003937 A KR 20140003937A KR 1020120071741 A KR1020120071741 A KR 1020120071741A KR 20120071741 A KR20120071741 A KR 20120071741A KR 20140003937 A KR20140003937 A KR 20140003937A
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weight
seasoned
walleye pollock
yellow
taechae
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KR101386154B1 (en
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한용희
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주식회사바다동네사람들
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/03Drying; Subsequent reconstitution
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30Artificial sweetening agents
    • A23L27/33Artificial sweetening agents containing sugars or derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40Table salts; Dietetic salt substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Seasonings (AREA)

Abstract

The present invention relates to seasoned walleye pollock and a manufacturing method thereof, and, more specifically, to seasoned walleye pollock that is tender, moist and has a savory taste in addition to the basic taste of walleye pollock, by adding glucose, refined salt, sugar powder, citric acid and disodium succinate. The seasoned walleye pollock according to the present invention comprises 87-92 weight% of dried walleye pollock, 3-5 weight% of D-sorbitol, 2-3 weight% of glucose, 1-2 weight% of refined salt, 1-2 weight% of sugar powder and 0.1-0.5 weight% of citric acid. The manufacturing method of the seasoned walleye pollock according to the present invention comprises a step of mixing dried walleye pollock with the seasoning materials, a step of aging in the atmosphere for 1-3 hours, a step of sterilizing microorganisms by drying the aged mixture using a dryer at 70-80°C for 3-5 hours, and a step of packaging the sterilized mixture. According to the present invention, tender and moist textures and a savory taste, which are not experienced from the existing walleye pollock, are added by adding seasoning materials to dried walleye pollock, and seasoned walleye pollock capable of maintaining the basic taste and nutrition of dried walleye pollock, and a manufacturing method of the seasoned walleye pollock are able to be provided. [Reference numerals] (AA) Dried walleye pollock preparation step; (BB) Dried walleye pollock and seasoning materials mixing step; (CC) Aging step; (DD) Drying and sterilizing step; (EE) Packaging step

Description

조미 황태채 및 조미 황태채의 제조방법{Seasoned walleye pollock and production method thereof}Seasoned walleye pollock and production method

본 발명은 조미 황태채 및 조미 황태채의 제조방법에 관한 것으로서, 보다 상세하게는 황태채에 포도당, 정제소금, 분당, 구연산, 호박산이나트륨을 포함시켜 황태채 고유의 맛에 부드럽고 촉촉하며 감칠맛을 더한 조미 황태채 및 조미 황태채의 제조방법에 관한 것이다.
The present invention relates to a seasoning taechae and a method of manufacturing seasoned taechae, more specifically, including the glucose, refined salt, Bundang, citric acid, disodium succinate in the taechae soft and moist and unique flavor seasoning taechaechae It relates to a method for producing seasoned Taechae.

황태는 명태의 내장을 제거한 뒤 긴 겨울철 고랭지에서 영하의 눈, 바람을 맞으면서 얼었다 녹았다 하는 과정을 반복하며 3-4개월 정도 말린 것으로 조직감이 다소 딱딱하고 수분함량이 낮아 저장성이 우수하다. 또한, 황태는 고단백 저지방식품으로 맛이 담백하며, 다이어트에 좋고 간을 보호해 주는 메치오닌 등 아미노산 성분이 풍부하여 숙취해소에 좋으며, 콜레스테롤이 거의 없고 영양가가 높아 신진대사를 활성화해주는 특성이 있다.Hwangtae is dried for 3-4 months after removing the internal organs of pollock, and then frozen and melted in the long winter highland with sub-zero snow and wind. The texture is somewhat hard and the moisture content is low, so it has excellent storage. In addition, it is a high protein, low-fat food, tasteless, rich in amino acids, such as methionine, which is good for diet and protects the liver. It is good for hangovers, and it has almost no cholesterol and high nutritional value to activate metabolism.

황태채는 장기간의 건조과정을 거쳐서 가공한 것으로 자체의 수분함량과 염분량이 아주 적어서 그대로 섭취시 맛이 없으므로 다른 조리과정을 거쳐서 섭취하는 것이 좋다. 기존 이용방법으로서 황태국이나 황태무침, 황태볶음 등이 있다.Hwangtaechae is processed through a long drying process, its own water content and salt content is very small, so it is not good taste when ingested, it is better to take it through other cooking process. Existing usage methods include Hwang Thai, Hwang Tae Mok, and Hwang Tae Stir-Fry.

인용문헌 1(공개특허 10-2007-0088872)에서는 황태채에 올리브유, 고춧가루, 물엿, 간장 등을 혼합한 황태조미무침에 대하여 기재되어 있으나, 황태의 함량비에 비해서 양념의 함량이 상당히 높아 황태 자체가 지닌 맛이 많이 상쇄되는 문제가 있다. Citation 1 (Publication Patent Publication No. 10-2007-0088872) describes the seasoning seasoned with yellow olive mixed with olive oil, red pepper powder, starch syrup, and soy sauce, but the amount of seasoning itself is very high compared to the content ratio of the yellow rice. There is a problem that a lot of taste is offset.

인용문헌 2(등록특허 10-1055440)에서는 황태포를 칼집 및 롤러프레스를 통과시켜 조리하기 쉽게 제조하는 방법에 대하여만 기재되어 있을 뿐, 황태의 맛을 향상하기 위한 조성물에 대하여 기재되어 있지 않다.Citation 2 (Patent 10-1055440) describes only a method for easily preparing yellow cloth through a sheath and a roller press, and does not describe a composition for improving the taste of the yellow.

인용문헌 3(공개특허 10-2009-0097655)에서는 황태채가 포함된 김치양념 및 이를 이용한 황태김치에 대하여 기재되어 있으며, 인용문헌 4(10-2007-0119590)에서는 황태 된장에 대하여 기재되어 있으나, 황태채 자체로 먹는 것이 아니라 황태가 다른 음식의 재료로 사용되는 것만이 개시되어 있다.Citation 3 (Publication Patent Publication 10-2009-0097655) describes the kimchi seasoning and the yellow kimchi using the yellow chaechae, and citation 4 (10-2007-0119590) is described for the yellow miso, Hwang Taechae It is only disclosed that the Emperor is used as an ingredient in other foods, not by itself.

따라서 본 발명은 황태채를 기존의 조리방법과는 차별화하여, 소비자의 기호 및 대량 생산에 적용할 수 있는 방법을 발명하고자 하였다.
Therefore, the present invention was intended to invent a method that can be applied to consumer preferences and mass production by differentiating the Taechae with conventional cooking methods.

황태는 그 맛이 뛰어나고 영양이 많아서 다른 음식의 재료로 사용되는 것만 아니라 황태 자체로 음식이나 간식거리로 먹을 수 있다는 점에 착안하여 조미 황태채의 개발 필요성이 커지고 있다. The need for the development of seasoned Taechae is increasing due to the fact that it is not only used as other food ingredients but also can be eaten as food or snacks by itself.

상기 개발 필요성을 만족시키고자 본 발명은 조미 황태채 및 조미 황태채의 제조방법을 제공하는 것을 목적으로 한다. In order to satisfy the above development needs, an object of the present invention is to provide a seasoning yellow chae and a method for preparing seasoned yellow chae.

본 발명은 더욱 상세하게는 황태채에 조미재료인 포도당, 정제소금, 분당, 구연산, 호박산이나트륨을 포함시켜 황태채 고유의 맛에 부드럽고 촉촉하며 감칠맛을 제공하는 조미 황태채 및 조미 황태채의 제조방법을 제공하는 것을 목적으로 한다.
More specifically, the present invention provides a method for preparing seasoned yellow rice and seasoned yellow rice vegetables, which include soft, moist and flavorful flavors of yellow rice, including glucose, refined salt, bun sugar, citric acid and disodium succinate in seasonings. For the purpose of

이를 위해서 조미 황태채는 황태채 87-92중량%, D-솔비톨 3-5중량%, 포도당 2-3중량%, 정제소금 1-2중량%, 분당 1-2중량%, 구연산 0.1-0.5중량%를 포함하는 것을 특징으로 한다.For this purpose, seasoned Hwangchae with 87-92% by weight, D-sorbitol 3-5% by weight, 2-3% by weight of glucose, 1-2% by weight of refined salt, 1-2% by weight, 0.1-0.5% by weight of citric acid It is characterized by including.

또한, 상기 조미 황태채는 호박산이나트륨 0.1-0.5중량부를 더 포함하는 것을 특징으로 한다.In addition, the seasoning Taechae is characterized in that it further comprises 0.1-0.5 parts by weight of disodium succinate.

조미 황태채의 제조방법은 건조된 황태에 압력을 가한 후, 길이 5-7㎝, 폭 0.3-0.5㎝로 황태채를 준비하는 단계; 상기 황태채 87-92중량% 및 D-솔비톨 3-5중량%, 포도당 2-3중량%, 정제소금 1-2중량%, 분당 1-2중량%, 구연산 0.1-0.5중량%를 혼합하는 단계; 대기 상태에서 1-3시간 숙성하는 단계; 숙성된 혼합물은 건조기를 사용하여 3-5시간 70-80℃에서 건조하여 미생물을 살균하는 단계; 상기 건조 살균된 혼합물을 포장하는 단계; 를 포함하는 것을 특징으로 한다.Method of preparing seasoned yellow chaechae after pressing the dried yellow tae, the step of preparing the taechae 5-5 cm in length, 0.3-0.5 cm in width; Mixing the taechae 87-92% by weight and D-sorbitol 3-5% by weight, glucose 2-3% by weight, refined salt 1-2% by weight, 1-2% by weight, citric acid 0.1-0.5% by weight; Aging 1-3 hours in the standby state; The aged mixture is dried at 70-80 ° C. for 3-5 hours using a dryer to sterilize the microorganisms; Packing the dry sterilized mixture; And a control unit.

또한, 상기 조미 황태채의 제조방법에서, 상기 혼합단계는 호박산이나트륨 0.1-0.5중량부를 더 포함하여 혼합하는 것을 특징으로 한다.In addition, in the method for producing seasoned yellow chaechae, the mixing step is characterized in that the mixture further comprises 0.1-0.5 parts by weight of disodium succinate.

또한, 상기 조미 황태채의 제조방법에 있어서, 상기 대기에서 숙성하는 단계 대신에 1-5℃에서 1-4일 저온 숙성하는 단계를 사용하는 것을 특징으로 한다.
In addition, in the method for producing seasoned Taechae, it is characterized in that the step of low temperature aging for 1-4 days at 1-5 ℃ instead of the step of aging in the atmosphere.

본 발명의 조미 황태채 및 조미 황태채의 제조방법은 다음과 같은 효과를 갖는다.Seasoning and seasoning method of the seasoning of the present invention has the following effects.

첫째, 기존 황태채를 다시 한번 위생적인 처리과정을 거쳐서 찢는 과정에서 이물질(뼈)이 완전히 제거되기 때문에, 황태채의 굵기가 기존 판매되는 상품에 비해 대략 1/2-1/3 정도 얇고 섭취시 이물질(뼈)이 없다.First, since the foreign matter (bones) are completely removed during the tearing process of the existing yellow chaechae once again through hygienic treatment, the thickness of the yellow chaechae is about 1 / 2-1 / 3 thinner than that of the conventionally sold products, Bones)

둘째, 조미재료를 첨가함으로써, 기존 황태채의 섭취시 느끼지 못했던 부드럽고 촉촉한 느낌과 감칠맛을 맛볼 수 있으며, 황태채 고유의 맛과 영양을 그대로 유지할 수 있다.Second, by adding seasoning ingredients, you can taste the soft and moist feeling and umami that was not felt when ingesting the existing Taechae, and can maintain the original taste and nutrition of the Taetaechae intact.

셋째, 황태 본연의 맛을 지닌 제품으로, 별도의 조리과정 필요 없이 안주, 간식 등 기호식품으로서 변화를 모색할 수 있다.Third, it is a product with the original taste of the yellow, can be changed as a favorite food such as snacks, snacks without the need for a separate cooking process.

넷째, 황태채 볶음 등 조리를 필요로 하는 부분에도 적용이 가능하므로, 더욱 맛있는 황태채의 맛을 느낄 수 있도록 하였다.
Fourth, since it can be applied to the portion that requires cooking, such as roasting the Taechae, so that you can feel the taste of the more delicious Taechae.

도 1은 본 발명의 조미 황태채의 제조방법을 나타내는 순서도이다.1 is a flow chart showing a method of manufacturing seasoned yellow chaechae of the present invention.

이하, 첨부한 도면 및 바람직한 실시예에 따라 본 발명을 상세히 설명한다.
Hereinafter, the present invention will be described in detail with reference to the accompanying drawings and preferred embodiments.

본 발명의 일실시 태양은 황태채 87-92중량%, D-솔비톨 3-5중량%, 포도당 2-3중량%, 정제소금 1-2중량%, 분당 1-2중량%, 구연산 0.1-0.5중량%를 포함하는 조미 황태채에 관한 것이다.One embodiment of the present invention is 87-92% by weight of yellow liquor, 3-5% by weight of D-sorbitol, 2-3% by weight of glucose, 1-2% by weight of refined salt, 1-2% by weight, 0.1-0.5% by weight of citric acid It is about seasoned yellow chae including%.

상기 조미 황태채는 호박산이나트륨 0.1-0.5중량부를 더 포함할 수 있다.The seasoned yellow chaechae may further comprise 0.1-0.5 parts by weight of disodium succinate.

본 발명의 또 다른 실시태양은 건조된 황태에 여러 차례 방망이 등으로 두드린 것과 같이 하여 압력을 가한 후, 길이 5-7㎝, 폭 0.3-0.5㎝로 황태채를 준비하는 단계; 상기 황태채 87-92중량% 및 D-솔비톨 3-5중량%, 포도당 2-3중량%, 정제소금 1-2중량%, 분당 1-2중량%, 구연산 0.1-0.5중량%를 혼합하고 대기 상태에서 1-3시간 숙성하는 단계; 숙성된 혼합물은 건조기를 사용하여 3-5시간 70-80℃에서 건조하여 미생물을 살균하는 단계; 살균된 혼합물을 포장하는 단계; 를 포함하는 조미 황태채의 제조방법에 관한 것이다.Another embodiment of the present invention is a step of preparing a yellow chaechae 5-7cm in length, 0.3-0.5cm in width after applying pressure to the dried yellow, such as tapping the bat several times; 87-92% by weight of the Taechae and 3-5% by weight of D-sorbitol, 2-3% by weight of glucose, 1-2% by weight of refined salt, 1-2% by weight, citric acid 0.1-0.5% by weight and mixed Aged 1-3 hours at; The aged mixture is dried at 70-80 ° C. for 3-5 hours using a dryer to sterilize the microorganisms; Packing the sterilized mixture; It relates to a method of manufacturing seasoned yellow chae including.

상기 조미 황태채의 제조방법은 혼합단계에서 호박산이나트륨 0.1-0.5중량부를 더 포함할 수 있다.
The seasoning method of the yellow chaechae may further comprise 0.1-0.5 parts by weight of disodium succinate in the mixing step.

이하, 조미 황태채에 포함된 조미재료의 성분 및 함량비에 대하여 구체적으로 살펴본다.Hereinafter, the components and the content ratio of the seasoning material contained in the seasoned Taechae look specifically.

상기 조미 황태채에는 D-솔비톨, 포도당, 정제소금, 분당, 구연산으로 이루어진 조미재료가 포함되는데, 이때 조미재료에는 조미재료의 중량 대비 100~150 중량부의 물이 첨가될 수 있다.The seasoning Taechae includes a seasoning material consisting of D- sorbitol, glucose, refined salt, bun sugar, citric acid, wherein the seasoning material may be added to 100 to 150 parts by weight of water relative to the weight of the seasoning material.

본 발명에서는 상기 D-솔비톨을 조미 황태채에 첨가시킴으로써, 조미 황태채의 청량감을 증가시킬 수 있다. 이는 D-솔비톨이 설탕 당도의 약 0.5배 정도이나 상쾌한 단맛이 있어 입안에서 청량감을 주기 때문이다. In the present invention, by adding the D- sorbitol to seasoned Taechae, it is possible to increase the refreshing feeling of seasoned Taechae. This is because D-sorbitol has a refreshing sweet taste of about 0.5 times the sugar sugar, giving a refreshing feeling in the mouth.

이 밖에, 상기 D-솔비톨은 흡습성이 있고, 일반적인 황태채의 건조상태나 일반적인 조리온도에서도 안정하다. 따라서 D-솔비톨을 황태채와 함께 사용함으로써, 청량감뿐만 아니라 우수한 흡습 속도 및 보습 효과를 얻을 수 있다.In addition, the D-sorbitol is hygroscopic, and is stable even in a dry state of a general yellow matter or a general cooking temperature. Therefore, by using the D-sorbitol with the Taechae, it is possible to obtain not only a refreshing feeling but also an excellent moisture absorption rate and moisturizing effect.

또한, 상기 D-솔비톨의 침투압은 같은 농도의 설탕보다 약 1.8배 높은 특성이 있기 때문에, 황태채와 같은 건어물의 숙성 제품에 사용하여 황태채의 유연성과 신선도를 확보할 수 있다.In addition, since the penetration pressure of the D- sorbitol is about 1.8 times higher than that of sugar of the same concentration, it can be used in the mature product of dried fish such as yellow chaechae to ensure the flexibility and freshness of the taechae.

상기 D-솔비톨의 함량은 다수 시험한 결과 3-5중량%가 바람직하다. 이는 3중량% 미만인 경우 청량감을 얻기 어려우며, 5중량%를 초과하는 경우 과립 D-솔비톨은 다른 조미재료에 용해되지 않고 남게 되거나 더 이상의 청량감 증가 효과도 기대하기 어렵기 때문이다.
The content of the D-sorbitol is preferably 3-5% by weight as a result of many tests. This is because when less than 3% by weight, it is difficult to obtain a refreshing feeling, and when it exceeds 5% by weight, the granules D-sorbitol are not dissolved in other seasonings, and it is difficult to expect a further cooling effect.

본 발명에서는 상기 포도당을 황태채에 소량 첨가시킴으로써, 영양소를 인체 내로 보다 많이 흡수하게 할 수 있다. In the present invention, by adding a small amount of the glucose to the Taechae, it is possible to absorb more nutrients into the human body.

상기 포도당은 인체 내에서 중요한 역할을 하는 단당류로서, 물에 녹기 쉽고 과당에 비해 흡수와 작용이 빠르기 때문에, 조미 황태채의 감미료로서 사용한다. The glucose is a monosaccharide, which plays an important role in the human body, and is used as a sweetener of seasoned yellow vegetables because it is easily soluble in water and absorbs and works faster than fructose.

상기 포도당의 함량은 다수 시험한 결과, 황태의 맛과 다른 성분과의 관계를 고려하면 2-3중량%가 바람직하다. As a result of many tests of the content of glucose, 2-3% by weight is preferable in consideration of the relationship between the taste and other components of the yellow.

상기 포도당이 2중량% 미만이면 조미 황태채에 포함된 영양 흡수 효과가 작고, 3중량% 초과하면 황태채 고유의 맛을 저해하기 때문이다.
If the glucose is less than 2% by weight is less nutrient absorption effect contained in the seasoning yellow chaechae, when it exceeds 3% by weight because it inhibits the intrinsic taste of the yellow chaechae.

또한, 본 발명에서는 상기 정제소금을 조미 황태채에 포함함으로써, 조미 황태채에 적절한 염분을 제공할 수 있다. In addition, in the present invention, by including the refined salt in seasoned Taechae, it is possible to provide a suitable salt for seasoned Taechae.

통상 황태채는 낮과 밤의 기온차가 크고, 바람이 많이 부는 동해안에서 건조시켜 만든 것으로 적은 염분을 함유하게 되므로, 황태채를 그냥 먹기에는 염분의 함량이 적어서 맛이 덜하므로 정제소금을 적절히 첨가시켜줄 필요가 있다. Normally, yellowish greens are made from the east coast where the day and night temperature difference is big, and it is dried on the windy east coast. It contains less salt. Therefore, it is necessary to add refined salt because it contains less salt and less taste. have.

특히, 후에 기술할 조미 황태채의 제조방법에서 알 수 있는 바와 같이, 본 발명의 조미 황태채를 제조하기 위해서는 숙성 과정을 거치게 되는데, 숙성 과정을 통하여 황태의 속살까지 염분이 스며들기 때문에, 다른 조리과정 없이 조미 황태채를 그대로 먹을 수도 있게 되는 것이다. In particular, as can be seen in the method of manufacturing the seasoned Taechae, which will be described later, to prepare the seasoned Taechae of the present invention is subjected to a ripening process, because the salinity is soaked to the flesh of the yellow through the aging process, without any other cooking process Seasoned Hwangtaechae can be eaten as it is.

여기서 상기 정제소금의 함량은 다수 시험한 결과 1-2중량%가 바람직하다. 왜냐하면, 정제소금의 함량이 1중량% 미만이면 조미 황태채가 너무 싱겁고, 2중량%를 초과하면 짠맛이 강하여 최근 저염식을 선호하는 추세에 맞지 않기 때문이다.
The content of the refined salt is preferably 1-2% by weight as a result of a number of tests. This is because, if the content of refined salt is less than 1% by weight, the seasoned Taechae is too fresh, and if it exceeds 2% by weight, the salty taste is strong, so it is not suitable for the recent trend of low salt.

아울러 본 발명에서는 조미 황태채에 분당(粉糖)을 첨가하여, 황태가 가진 고소한 맛에 더하여 단맛을 추가할 수 있도록 한다. In addition, in the present invention, by adding Bundang (조) to the seasoned Taechae, it is possible to add a sweet taste in addition to the savory taste of the Taetae.

상기 분당의 함량은 다수 시험한 결과 1-2중량%가 바람직하다. 이는 분당의 함량이 1중량% 미만이면 단맛을 느끼기 어렵고, 2중량%를 초과하면 단맛이 너무 강하여 황태가 가진 고유의 맛을 상쇄하기 때문이다.
The content of the minute sugar is preferably 1-2% by weight as a result of many tests. This is because if the content of Bundang is less than 1% by weight, it is difficult to feel sweet, and if it exceeds 2% by weight, the sweetness is too strong to offset the inherent taste of the yellow.

그리고 본 발명에서는 상기 구연산을 조미 황태채에 넣어서 포도당, 분당과 어울려 신맛을 내는 효과를 갖게 한다. In the present invention, the citric acid is added to the seasoned Taechae to have the effect of making a sour taste goes well with glucose and Bundang.

상기 구연산은 화학적인 유기산이며 노화를 방지하는 작용을 갖기 때문에, 식품 원료의 이상발효에 의하여 발생되는 유해한 생성물과 반응하여 이를 체외로 배설하는 역할도 겸하고 있어 해독작용을 할 수 있다. Since citric acid is a chemical organic acid and has a function of preventing aging, the citric acid may also react with harmful products generated by abnormal fermentation of food raw materials to excrete it in vitro and thus have a detoxifying effect.

상기 구연산의 함량은 다수 시험한 결과 0.1-0.5중량%가 바람직하다. The content of citric acid is preferably 0.1-0.5% by weight as a result of a number of tests.

왜냐하면, 구연산 함량이 0.1중량% 미만이면 신맛을 기대하기 어렵고, 0.5중량%를 초과하면 구연산 과다 함유로 신맛이 강하게 되어 황태채가 갖는 고소하고 부드러운 맛을 느끼기 어렵기 때문이다.
Because, if the citric acid content is less than 0.1% by weight it is difficult to expect a sour taste, if it exceeds 0.5% by weight of citric acid is excessively sour taste is strong and it is difficult to feel the savory and soft taste of the yellow chae.

본 발명의 조미 황태채는 황태채 87-92중량%, D-솔비톨 3-5중량%, 포도당 2-3중량%, 정제소금 1-2중량%, 분당 1-2중량%, 구연산 0.1-0.5중량%를 포함하는 조미 황태채 100중량부 대비 호박산이나트륨을 0.1-0.5중량부 더 포함할 수 있다.Seasoned yellow chaechae of the present invention is 87-92% by weight, D-sorbitol 3-5% by weight, 2-3% by weight of glucose, 1-2% by weight of refined salt, 1-2% by weight, 0.1-0.5% by weight citric acid It may further comprise 0.1-0.5 parts by weight of disodium succinate relative to 100 parts by weight of seasoned yellow chaechae containing.

상기 호박산이나트륨은 유기산계 조미료로서, 무색 또는 흰색의 결정성 가루로 이루어지고, 냄새가 없고 특유한 조개 맛이 나는 특징이 있다. The disodium succinate is an organic acid-based seasoning, which is composed of colorless or white crystalline powder, has no odor and has a distinctive clam flavor.

따라서 상기 호박산이나트륨은 조미 황태채가 숙성되었을 경우, 황태채의 발효를 도와서 맛을 증진시켜 주며, 조미 황태채 내에서 호박산의 맛과 짠맛이 합쳐서 독특한 맛을 지니게 된다. Therefore, when the disodium succinate is mature seasoning, it helps the fermentation of the yellow chaechae to enhance the taste, and the taste and salty taste of succinic acid in the seasoning taechae has a unique taste.

상기 호박산이나트륨은 다수 시험한 결과 조미 황태채 100중량부 대비 0.1-0.5중량부의 비율로 첨가되는 것이 바람직하다. 이는 호박산이나트륨이 0.1중량부 미만이면 황태채를 숙성시킬 때 발효하는 효과가 저하되며, 0.5중량부를 초과하면 황태채가 갖는 고소하고 부드러운 맛을 떨어뜨리게 되어 바람직하지 않기 때문이다.
The disodium succinate is preferably added in a ratio of 0.1-0.5 parts by weight based on 100 parts by weight of seasoned Taechae. This is because if the disodium succinate is less than 0.1 parts by weight, the effect of fermentation when the yellow maturation is aged is lowered.

도 1은 본 발명의 조미 황태채의 제조방법을 나타내는 순서도이다.1 is a flow chart showing a method of manufacturing seasoned yellow chaechae of the present invention.

이하, 본 발명의 조미 황태채의 제조방법 중 숙성 과정에 대하여 구체적으로 살펴본다.Hereinafter, the aging process of the seasoning method of the seasoning Taechae of the present invention looks specifically.

조미 황태채의 제조방법 중 황태채 87-92중량%, D-솔비톨 3-5중량%, 포도당 2-3중량%, 정제소금 1-2중량%, 분당 1-2중량%, 구연산 0.1-0.5중량%을 혼합한 조미 황태채를 일정시간 동안 대기에 두면, 숙성 과정을 통하여 황태채 속의 단백질 등이 효소, 미생물, 염류 등의 작용에 의하여 부패하지 않고 알맞게 분해되어 특유한 맛과 향기를 갖게 된다. In the manufacturing method of seasoned yellowish yellow, yellowish green 87-92%, D-sorbitol 3-5%, glucose 2-3%, refined salt 1-2%, minute 1-2%, citric acid 0.1-0.5% by weight When the seasoned yellow chae mixed with in the air for a certain time, through the aging process, proteins in the yellow chae are properly decomposed by the action of enzymes, microorganisms, salts, etc. without decay and have a unique taste and aroma.

따라서 조미 황태채의 자체 소화에 의하여 황태채가 부드러워지고, 수분을 유지하는 보수성도 증가하여 맛과 향이 좋아지게 된다.Therefore, the self-digestion of the seasoned yellow tea softens the yellow tea, and the water retention is also increased to improve the taste and aroma.

상기 조미 황태채는 대기 상태에서 1-3시간 정도 놓아서 숙성시키거나, 1-5℃에서 1-4일간 저온 숙성을 시킬 수 있다. 특히, 저온 숙성은 세균의 발효 속도를 최소화하여 영양소 파괴를 최소화하고 황태채의 숙성된 맛과 부드러움을 증가시킬 수 있는 특징이 있다.
The seasoned Taechae can be aged for 1 to 3 hours in the air, or aged at low temperature for 1-4 days at 1-5 ℃. In particular, low-temperature aging is characterized by minimizing the fermentation rate of bacteria to minimize nutrient destruction and increase the matured taste and softness of the Taechae.

이하, 본 발명의 조미 황태채의 제조방법 중 미생물을 살균하는 단계에 대하여 살펴본다.Hereinafter, looks at the step of sterilizing microorganisms in the seasoning method of the seasoning Taechae of the present invention.

미생물을 살균하는 단계에서는 통상적인 공지의 건조기를 사용하여 3-5시간, 70-80℃에서 숙성이 완료된 조미 황태채를 건조시켜 미생물을 살균한다. In the step of sterilizing the microorganisms, the seasoned Taechae, which has been matured at 70-80 ° C. for 3-5 hours using a conventionally known dryer, is dried to sterilize the microorganisms.

상기 건조기의 사용시간이 3시간 미만이면 건조가 덜 되거나 살균이 부족하고, 5시간을 초과하면 조미 황태채에 수분이 너무 적어서 딱딱하다. If the drying time of the dryer is less than 3 hours, the drying is less or less sterilization, and if more than 5 hours, the moisture is too hard in seasoned yellow vegetables.

또한, 건조기의 온도는 70-80℃가 적합하나, 건조기 사용시간과 함께 고려하여 정해야 한다.In addition, the temperature of the dryer is suitable 70-80 ℃, but should be determined in consideration of the drying time.

아울러 미생물을 살균하는 단계에서는 건조기 외에 자외선 살균장치를 함께 사용할 수 있다. In addition, sterilizing microorganisms may be used together with an ultraviolet sterilizer in addition to the dryer.

자외선 살균장치를 함께 이용하는 경우에는 조미 황태채의 건조 시간을 1-2시간으로 줄임으로써, 황태채의 부드러움을 유지하면서 건조기만 사용할 때보다도 높은 살균 효과를 얻을 수 있다.
In the case of using the ultraviolet sterilizer together, by reducing the drying time of seasoned yellow chae to 1-2 hours, while maintaining the softness of the yellow chae can obtain a higher sterilization effect than using only a dryer.

이하, 본 발명의 조미 황태채의 제조방법 중 포장하는 단계에 대하여 살펴본다.Hereinafter, the packaging step of the seasoning method of the seasoning of the present invention will be described.

조미 황태채의 미생물 살균 과정이 끝난 다음에는 조미 황태채를 비닐 포장지 내에 넣어 포장한다. After the microbial sterilization process of seasoned yellow chickpea is finished, the seasoned yellow chickpea is packed in a plastic bag.

이때 포장은 진공포장이 바람직하며, 통상적인 진공포장기를 사용할 수 있다.
At this time, the packaging is preferably vacuum packaging, it is possible to use a conventional vacuum packaging machine.

이하, 실시예 및 비교예에 의거하여 본 발명의 조미 황태채 및 조미 황태채의 제조방법에 대하여 살펴본다.
Hereinafter, based on the Examples and Comparative Examples look at with respect to the seasoning Taechae and method of manufacturing seasoned Taechae of the present invention.

<실시예> 조미 황태채의 제조과정EXAMPLES Manufacturing Process of Seasoned Yellow Taichae

(1) 황태는 명태의 내장을 제거한 뒤, 긴 겨울철 고랭지에서 영하의 눈, 바람을 맞으면서 얼었다 녹았다 하는 과정을 반복하며 3-4개월 정도 말린 것을 준비하였다. (2) 건조된 황태를 여러 차례 두들겨서 압력을 가한 후, 길이 5-7㎝, 폭 0.3-0.5㎝의 크기로 절단된 황태채를 준비하였다. (3) 황태채 황태채 90.33중량%와 조미 성분인 D-솔비톨 4중량%, 포도당 2.5중량%, 정제소금 1.5중량%, 분당 1.27중량%, 구연산 0.2중량%, 호박산이나트륨 0.2중량%를 혼합하였다. (4) 대기 상태에서 상기 (3) 단계에서 혼합된 조미 황태채를 2시간 숙성하였다. (5) 숙성된 혼합물을 건조기를 사용하여 4시간에서 75℃로 건조하여 미생물을 살균하였다.
(1) After removing the viscera of pollock, Hwangtae prepared to dry it for 3-4 months by repeating the process of freezing and melting in sub-zero snow and wind in a long winter highland. (2) After pressing the dried impregnated mold several times, the impregnated chaechae was cut into 5-7 cm in length and 0.3-0.5 cm in width. (3) Hwangtaechae Hwangtaechae 90.33% by weight of the seasoning ingredients D- sorbitol 4% by weight, glucose 2.5% by weight, refined salt 1.5% by weight, 1.27% by weight, citric acid 0.2% by weight, disodium succinate 0.2% by weight. (4) The seasoned Taechae mixed in the above step (3) in the air was aged for 2 hours. (5) The aged mixture was dried at 75 ° C. for 4 hours using a dryer to sterilize microorganisms.

<비교예><Comparative Example>

비교예는 상기 실시예의 (1) 및 (2) 과정은 같고, 조미 황태채의 조성을 황태채 94.27중량%, 설탕 3.58중량%, 소금 2.15중량%로 혼합한 다음, 조미 황태채 100중량부를 기준으로 7.5중량부의 물을 넣고 혼합하여 조미 황태채를 제조하였다.
Comparative Example (1) and (2) process of the above embodiment is the same, and the composition of seasoned yellowish yellow mixed with 94.27% by weight of yellowish yellow, 3.58% by weight of sugar, 2.15% by weight of salt, 7.5 parts by weight based on 100 parts by weight of seasoned yellowish green Water was added and mixed to prepare seasoned yellow vegetable.

<조미 황태채의 특성평가><Characteristic Evaluation of Seasoned Hwang Taechae>

상기 실험예와 실시예에 의하여 생산된 조미 황태채에 대하여, 남녀 각 10명씩 구성된 20명의 성인을 대상으로 조미 황태채의 부드러움과 고소함 및 청량감에 대한 관능검사를 하였다. 그 결과는 아래 표와 같다.For the seasoned Taechae produced by the above Experimental Examples and Examples, 20 adults each composed of 10 men and women were tested for the softness, savoryness and refreshment of the seasoned Taechae. The results are shown in the table below.

구 분division 부드러움Softness 고소함 및 청량감Sue and refreshing feeling 실시예Example 8.68.6 8.98.9 비교예Comparative Example 6.76.7 5.45.4

(평가기준: 10->매우 만족, 7->만족, 5->보통, 3->불만족, 1->매우 불만족)
(Evaluation Criteria: 10-> very satisfied, 7-> satisfied, 5-> normal, 3-> dissatisfied, 1-> very dissatisfied)

이상에서와 같이, 본 발명의 조미 황태채는 비교예에서 만든 기존 조미 황태채에 비하여 부드러움, 고소함 및 청량감에서 우수함을 알 수 있다. As described above, it can be seen that the seasoning Taechae of the present invention is superior in softness, savoryness and refreshing feeling compared to the existing seasoning Taechae made in the comparative example.

Claims (5)

황태채 87-92중량%, D-솔비톨 3-5중량%, 포도당 2-3중량%, 정제소금 1-2중량%, 분당 1-2중량%, 구연산 0.1-0.5중량%를 포함하는 것을 특징으로 하는 조미 황태채.
87-92% by weight, D-sorbitol 3-5% by weight, 2-3% by weight of glucose, 1-2% by weight of refined salt, 1-2% by weight, characterized in that it comprises 0.1-0.5% by weight citric acid Seasoned Hwang Tae Chae.
제1항의 조미 황태채에 있어서, 호박산이나트륨 0.1-0.5중량부를 더 포함하는 것을 특징으로 하는 조미 황태채.
The seasonings Taechae of claim 1, further comprising 0.1-0.5 parts by weight of disodium succinate.
건조된 황태에 압력을 가한 후, 길이 5-7㎝, 폭 0.3-0.5㎝로 황태채를 준비하는 단계; 상기 황태채 87-92중량% 및 조미재료로서 D-솔비톨 3-5중량%, 포도당 2-3중량%, 정제소금 1-2중량%, 분당 1-2중량%, 구연산 0.1-0.5중량%를 혼합하는 단계; 대기 상태에서 1-3시간 숙성하는 단계; 숙성된 혼합물은 건조기를 사용하여 3-5시간, 70-80℃에서 건조하여 미생물을 살균하는 단계; 살균된 혼합물을 포장하는 단계; 를 포함하는 것을 특징으로 하는 조미 황태채의 제조방법.
After applying the pressure to the dried yellow, preparing the yellow chaechae length 5-7cm, width 0.3-0.5cm; 87-92% by weight of the Taechae and seasoning material D-sorbitol 3-5% by weight, glucose 2-3% by weight, refined salt 1-2% by weight, 1-2% by weight, citric acid 0.1-0.5% by weight of the mixture Making; Aging 1-3 hours in the standby state; The aged mixture is dried at 70-80 ° C. for 3-5 hours using a dryer to sterilize microorganisms; Packing the sterilized mixture; Seasoning method of manufacturing the seasoning Taechae, characterized in that it comprises a.
제3항의 조미 황태채의 제조방법에 있어서, 상기 혼합단계는 호박산이나트륨 0.1-0.5중량부를 더 포함하여 혼합하는 것을 특징으로 하는 조미 황태채의 제조방법.

The method of producing seasoned yellow rice of claim 3, wherein the mixing step further comprises 0.1-0.5 parts by weight of disodium succinate.

제3항의 조미 황태채의 제조방법에 있어서, 상기 대기에서 숙성하는 단계 대신에 1-5℃에서 1-4일 저온 숙성하는 단계를 사용하는 것을 특징으로 하는 조미 황태채의 제조방법.The method of producing seasoned yellow rice of claim 3, wherein the step of ripening at low temperature for 1-4 days at 1-5 ° C. is used instead of the step of ripening in the atmosphere.
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KR20160069815A (en) * 2014-12-09 2016-06-17 용대황태연합단대륭영농조합법인 Processing method for dried pollack
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KR101761318B1 (en) 2014-12-09 2017-07-26 용대황태연합단대륭영농조합법인 Manufacturing method for dried pollack with seasoning and dried pollack with seasoning
KR101703813B1 (en) * 2015-02-10 2017-02-07 박영란 Dried walleye pollack and method manufacturing thereof
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KR100364380B1 (en) * 2000-04-07 2002-12-16 고원황태 주식회사 A preparation method of instant smoked pollack
KR100769886B1 (en) 2006-02-27 2007-10-26 최근표 Hoangtae seasoned with dressing materials

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KR20160069815A (en) * 2014-12-09 2016-06-17 용대황태연합단대륭영농조합법인 Processing method for dried pollack
KR20190065633A (en) * 2017-12-04 2019-06-12 (주)천명푸드 Method for matufactureing dried pollack snack

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