KR20140026581A - Using malt method of producing high quality dried yellow croaker fish - Google Patents

Abstract

The present invention relates to a method for producing high-quality oysters using malt, comprising the steps of: (a) drying the birch bark to within 5% of water content and pulverizing to a size of 100 μm to 150 μm; (b) mixing the pulverized birch bark powder of step (a): purified water in a weight ratio of 1: 1 and fermenting at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 2 hours, and then filtering to prepare an extract; (d) drying the mushrooms within 5% of water content and pulverizing them to a size of 20 μm to 50 μm; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the material of step (c) and the material of step (e) in a weight ratio of 1: 5 to 1:30; (g) preparing dried barley; (h) immersing the mixed barley of step (f) in step (g) for 5 hours to 12 hours; (i) extracting the outer barley of the step (h) and putting it in a germination container and germinating for 24 hours at 22 ℃ to 28 ℃; (j) cooling the extract of step (f) to a temperature of 5 ° C. to 10 ° C., immersing the outer barley of step (i) for 1 hour to 3 hours, and then scooping it out to put in a germination container; (k) germinating the barley of step (j) for 24 hours at a temperature of 7 ° C. to 15 ° C .; (l) adjusting the extract of step (f) to a temperature of 20 ° C. to 30 ° C., and then immersing the outer barley of step (k) for 1 hour to 3 hours, then picking it up and placing it in a germination container; (m) germinating the outer barley of step (l) at a temperature of 22 ° C. to 28 ° C. for 24 hours; (n) drying the germinated outer barley of step (m) at a water content of 5% to 10%; (o) fermenting the covered barley of step (n) at 30 ° C. to 38 ° C. for 24 hours; (p) preparing the malt by drying the barley of step (o) to within 5% of water content; (q) washing the premature to remove water; (r) adding salt to the extract of step (f) to prepare brine with a salt content of 5% to 15%; (s) adding salt to the brine of step (r) for 1 hour to 10 hours for salting; (t) extracting the dried early stage of the step (s) to remove water; (u) drying the premature of step (t) at a water content of 20% to 40% at a temperature of 10 ° C to 20 ° C; (v) adding the early stage of the (u) step to the malt of the step (p) to ripen for 10 to 60 days at a temperature of 5 ℃ to 30 ℃ to prepare a oyster; (w) comprising the step of commercializing the gulbi of step (v).

Description

Using malt method of producing high quality Dried Yellow Croaker Fish}

The present invention relates to a method for producing high quality oysters using malt.

Oysters are salted and dried early, and Yeonggwi Oyster is famous for its reference. Squeeze the gills early, remove the simmers, wash them thoroughly, drain the water, add salt to the gills, sprinkle the salt over the whole fish, and put them in a jar for 2 days. Take out the pickled pickles, wrap them in the bowl, press them down for about a day, and dry them in a tray. There are about 13 species of early species caught in the Korean coast, the most famous of which are the reference period and the water tank. The reference group, also known as yellow stone (黄石 회색), is grayish-golden in color, with a reddish mouth and a thick, clear lateral line in the middle. The water tank, which is similar in shape to the reference, is thinner and flatter than the reference, and its head is larger than the body and yellow in color. Imported sea urchins have rougher scales, clearer side lines, and grayish white or white necks. The water tank or imported reference machine has a lower taste than the domestic reference machine, the aftertaste is not refreshing, and the meat is not hard.

The most famous is Gulbi, which uses a reference flag that crosses the sea near Chilsan, Yeonggseongpo in mid-March for spawning. In the 17th generation of Goryeo, I-gyeom, who raised the egg, returned home to Zhengzhou (now Beopcheongpo) and ate the dried early sea breeze. He sent the dried early and named it "gulp", which means "will not bend" his will. From this point, Gloonggulbi began to climb on Surasang.

Compared to using the method of immersing and drying early in salt water in other areas, Yeonggwang Oysters are kept for more than a year because they are kept for over a year. In the past, the reference fishing was so popular that there was a singing song, "Let's go for money. Let's go for money. For glory." Good oysters have round and thick heads, scales stick well to the body, and no cuts to the stomach or gills. It also has a distinctive glossy yellow color. When storing, place it in a well-ventilated shady place, and if it is left for a long time, the oil will ooze out from the stomach, and the taste will change. Various dishes such as stew, stewed foods, steamed foods, and grilled foods are available, and they can be eaten as it is, or it can be used as a side dish. It is rich in high-quality protein and vitamins A and D, which helps to relieve weakness, night blindness and fatigue. Digestion is good because it is low in fat, it is also good for children in the developing period or the elderly with weak digestive organs.

Malt is used to make beer, whiskey or starch syrup. Malt has strong glycosylase or protease power. There are long malt and short malt, and the former is 1.5 ~ 2.0 times the length of kernels and is for starch syrup or whiskey, and the latter is for beer only 3/4 ~ 4/5. The raw materials are sorted and thoroughly washed and soaked. The soaking is done for 3 ~ 4 days a day in summer and 1 ~ 2 days in winter, and 1 ~ 2 days for winter. Water quality is better than soft water. The barley (about 45% moisture) is immersed and drained and covered with a thickness of 11-15cm in a place with little fluctuations in temperature of 10-15 ℃, and the surface is inverted every 7-8 hours. Infant comes out Since heat may be generated during this period, the temperature may be lowered by thinning the thickness while supplying moisture. And when the infant is 1.5 ~ 2.0 times the length of the malt germination process is finished. This is called malt. Eventually dry to prevent decay, but avoid as much as possible the loss of enzymatic power.

   There is no method for producing oysters using malt oil related to the present invention, and a similar prior art is patent application 10-1996-0001264 (premature low salt drying method by barley rice).

The problem to be solved by the present invention is to lower the salinity of oysters and to reduce the generation of decay generated during aging and drying, to prepare a oyster with a lower salinity of high salinity. In particular, the existing similar products of barley gulbi not only occurs a lot of fishy smell, as the fat component of the oysters bleeding fat rancidity and rancidity odor occurs to solve this.

In particular, the taste and nutrition is improved, to prepare the oysters do not need to add spices for odor removal during cooking to solve the problems of the existing oysters.

The present invention relates to a method for producing high-quality oysters using malt, comprising the steps of: (a) drying the birch bark to within 5% of water content and pulverizing to a size of 100 μm to 150 μm; (b) mixing the pulverized birch bark powder of step (a): purified water in a weight ratio of 1: 1 and fermenting at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 2 hours, and then filtering to prepare an extract; (d) drying the mushrooms within 5% of water content and pulverizing them to a size of 20 μm to 50 μm; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the material of step (c) and the material of step (e) in a weight ratio of 1: 5 to 1:30; (g) preparing dried barley; (h) immersing the mixed barley of step (f) in step (g) for 5 hours to 12 hours; (i) extracting the outer barley of the step (h) and putting it in a germination container and germinating for 24 hours at 22 ℃ to 28 ℃; (j) cooling the extract of step (f) to a temperature of 5 ° C. to 10 ° C., immersing the outer barley of step (i) for 1 hour to 3 hours, and then scooping it out to put in a germination container; (k) germinating the barley of step (j) for 24 hours at a temperature of 7 ° C. to 15 ° C .; (l) adjusting the extract of step (f) to a temperature of 20 ° C. to 30 ° C., and then immersing the outer barley of step (k) for 1 hour to 3 hours, then picking it up and placing it in a germination container; (m) germinating the outer barley of step (l) at a temperature of 22 ° C. to 28 ° C. for 24 hours; (n) drying the germinated outer barley of step (m) at a water content of 5% to 10%; (o) fermenting the covered barley of step (n) at 30 ° C. to 38 ° C. for 24 hours; (p) preparing the malt by drying the barley of step (o) to within 5% of water content; (q) washing the premature to remove water; (r) adding salt to the extract of step (f) to prepare brine with a salt content of 5% to 15%; (s) adding salt to the brine of step (r) for 1 hour to 10 hours for salting; (t) extracting the dried early stage of the step (s) to remove water; (u) drying the premature of step (t) at a water content of 20% to 40% at a temperature of 10 ° C to 20 ° C; (v) adding the early stage of the (u) step to the malt of the step (p) to ripen for 10 to 60 days at a temperature of 5 ℃ to 30 ℃ to prepare a oyster; (w) comprising the step of commercializing the gulbi of step (v).

 The oysters prepared according to the method of the present invention can lower the salinity to reduce the intake of sodium, which causes the adult disease, and there is no odor, fishy or odor generated during ripening and drying during the manufacturing process of oysters. The fat content is lowered during the aging process, there is no rancidity, and the flavor and nutrients are improved to improve the productability.

In order to achieve the above technical problem, the present invention relates to a method for producing high-quality oysters using malt, (a) drying the birch bark within 5% of water content, and pulverizing to a size of 100㎛ ~ 150㎛ step ; (b) mixing the pulverized birch bark powder of step (a): purified water in a weight ratio of 1: 1 and fermenting at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 2 hours, and then filtering to prepare an extract; (d) drying the mushrooms within 5% of water content and pulverizing them to a size of 20 μm to 50 μm; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the material of step (c) and the material of step (e) in a weight ratio of 1: 5 to 1:30; (g) preparing dried barley; (h) immersing the mixed barley of step (f) in step (g) for 5 hours to 12 hours; (i) extracting the outer barley of the step (h) and putting it in a germination container and germinating for 24 hours at 22 ℃ to 28 ℃; (j) cooling the extract of step (f) to a temperature of 5 ° C. to 10 ° C., immersing the outer barley of step (i) for 1 hour to 3 hours, and then scooping it out to put in a germination container; (k) germinating the barley of step (j) for 24 hours at a temperature of 7 ° C. to 15 ° C .; (l) adjusting the extract of step (f) to a temperature of 20 ° C. to 30 ° C., and then immersing the outer barley of step (k) for 1 hour to 3 hours, then picking it up and placing it in a germination container; (m) germinating the outer barley of step (l) at a temperature of 22 ° C. to 28 ° C. for 24 hours; (n) drying the germinated outer barley of step (m) at a water content of 5% to 10%; (o) fermenting the covered barley of step (n) at 30 ° C. to 38 ° C. for 24 hours; (p) preparing the malt by drying the barley of step (o) to within 5% of water content; (q) washing the premature to remove water; (r) adding salt to the extract of step (f) to prepare brine with a salt content of 5% to 15%; (s) adding salt to the brine of step (r) for 1 hour to 10 hours for salting; (t) extracting the dried early stage of the step (s) to remove water; (u) drying the premature of step (t) at a water content of 20% to 40% at a temperature of 10 ° C to 20 ° C; (v) adding the early stage of the (u) step to the malt of the step (p) to ripen for 10 to 60 days at a temperature of 5 ℃ to 30 ℃ to prepare a oyster; (w) comprising the step of commercializing the gulbi of step (v).

     The oysters prepared according to the manufacturing method of the present invention are not fishy and odorless, and the flavor, texture, and palatability are improved, thereby improving productability.

      BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example

The oyster was prepared by the preparation method of the present invention.

Comparative Example  One

Barley gulbi prepared by the general manufacturing method was prepared.

Comparative Example 2

The oysters prepared by the general manufacturing method were prepared.

     The taste, smell, texture, and overall acceptability of oysters of Examples and Comparative Examples 1 and 2 were evaluated by the following method. Thirty males and females in their 20s and 40s had sensory testers in the Examples and Comparative Examples 1 and 2 to evaluate the satisfaction with taste, and the evaluation method was based on taste, flavor, The sensory test was carried out using the five-point method for texture and overall acceptability, and for the sensory test items (very bad: 1 point, a little bad: 2 points, normal: 3 points, a little good: 4 points, very good: 5 points) The average score was shown in Table 1-Table 2 by evaluation.

<Sensory test comparison table when tasting after cooking meat without cooking oysters> division smell Texture flavor Overall preference Example 4.9 4.8 4.9 4.9 Comparative Example 1 3.3 3.9 3.2 3.3 Comparative Example 2 Ingestion not possible Ingestion not possible Ingestion not possible Ingestion not possible

<Sensory test comparison table when boiled with added drinking water and boiled> division smell Texture flavor Overall preference Example 4.8 4.7 4.9 4.8 Comparative Example 1 2.7 3.4 3.0 2.9 Comparative Example 2 1.1 2.3 1.2 1.3

<Table of Nutrition Facts of Oysters> division Per 100g moisture
(%) protein
(%) Fat
(%) Ash
(%) carbohydrate
(%) Ca
(mg) P
(mg) Na
(mg) K
(mg) Example 13.9 58.3 17.9 9.2 0.7 88 169 850 403 Comparative Example 1 15.8 52.6 22.8 8.4 0.4 76 157 1359 324 Comparative Example 2 41.1 34.4 18.2 6.1 0.2 62 141 894 297

Referring to Table 1 to Table 2, the oysters prepared with malt of the present invention, compared to the oysters of Comparative Examples 1 and 2, the odor is significantly less, it can be seen that the taste, texture and palatability significantly improved. And referring to Table 3, it can be seen that the fat and sodium components of the oysters of the present invention greatly reduced the components, and improved various nutritional components.

Claims (1)

(a) drying the birch bark to within 5% of water content and pulverizing to a size of 100 μm to 150 μm to prepare it;
(b) mixing the pulverized birch bark powder of step (a): purified water in a weight ratio of 1: 1 and fermenting at a temperature of 28 ° C to 36 ° C for 3 days;
(c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 2 hours, and then filtering to prepare an extract;
(d) drying the mushrooms within 5% of water content and pulverizing them to a size of 20 μm to 50 μm;
(e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract;
(f) mixing the material of step (c) and the material of step (e) in a weight ratio of 1: 5 to 1:30;
(g) preparing dried barley;
(h) immersing the mixed barley of step (f) in step (g) for 5 hours to 12 hours;
(i) extracting the outer barley of the step (h) and putting it in a germination container and germinating for 24 hours at 22 ℃ to 28 ℃;
(j) cooling the extract of step (f) to a temperature of 5 ° C. to 10 ° C., immersing the outer barley of step (i) for 1 hour to 3 hours, and then scooping it out to put in a germination container;
(k) germinating the barley of step (j) for 24 hours at a temperature of 7 ° C. to 15 ° C .;
(l) adjusting the extract of step (f) to a temperature of 20 ° C. to 30 ° C., and then immersing the outer barley of step (k) for 1 hour to 3 hours, then picking it up and placing it in a germination container;
(m) germinating the outer barley of step (l) at a temperature of 22 ° C. to 28 ° C. for 24 hours;
(n) drying the germinated outer barley of step (m) at a water content of 5% to 10%;
(o) fermenting the covered barley of step (n) at 30 ° C. to 38 ° C. for 24 hours;
(p) preparing the malt by drying the barley of step (o) to within 5% of water content;
(q) washing the premature to remove water;
(r) adding salt to the extract of step (f) to prepare brine with a salt content of 5% to 15%;
(s) adding salt to the brine of step (r) for 1 hour to 10 hours for salting;
(t) extracting the dried early stage of the step (s) to remove water;
(u) drying the premature of step (t) at a water content of 20% to 40% at a temperature of 10 ° C to 20 ° C;
(v) adding the early stage of the (u) step to the malt of the step (p) to ripen for 10 to 60 days at a temperature of 5 ℃ to 30 ℃ to prepare a oyster;
(w) a method for producing high-quality oysters using malt, characterized in that it comprises the step of commercializing the oysters of step (v).