KR20140028088A - Using the method of manufacturing a high-quality natural hwangtae - Google Patents

Abstract

The present invention relates to a method for manufacturing high-quality dried pollack using a natural product, which comprises the steps of: (a) drying birch bark and smashing; (b) combining the smashed birch bark powder and purified water and fermenting; (c) combining the fermented ingredient and purified water and extracting; (d) drying Phellinus linteus (Sanghwang mushroom) and smashing; (e) combining the ingredient and purified water and extracting; (f) combining the ingredient of the (c) step and the ingredient of the (e) step; (g) smashing dried malt; (h) adding the powdered malt to purified water and extracting; (i) combining the extract of the (f) step and the extract of the (h) step; (j) cutting pollack open, removing viscera, washing, putting into the extract, aging, and drying by holding on a drying shelf; and (k) spraying the extract of the (i) step over the pollack every five days and aging for one month to manufacturing the dried pollack.

Description

Using the method of manufacturing a high-quality natural hwangtae}

The present invention relates to a method for producing high quality sulfur using natural products.

Hwangtae (黃 太) is frozen and dried like a deodeok north called deodeok north. In the winter, hanged pollack hangukdeok is a north wind that hangs over 20 times, freezing and melting in the cold wind. The light is yellow, light flesh, tender, chewy meat and deep taste. It has the effects of hangover elimination, soy sauce detoxification, and waste removal, and is used for radish, roasting, steaming, soup, stew

The best quality yellow is a yellowish light and light flesh is a good product.

Pollack (A pollen becomes more protein twice as much as it becomes high protein, accounting for 60% of all ingredients.)

Storage temperature should be 18 ℃ ~ 22 ℃ for 7 days. Storage method should be stored in freezer or sealed and dry and cool place.

The method of grooming is to tap the batter with a batter, wrap it in a wet cloth, press it with a heavy cutting board or a bowl, or soften it when it is called rice water. When the north is called properly cut hair and apply the bone in the middle.

Pollack is a large fish. It is distributed in the North Pacific, such as Korea's East Sea, Northern Japan, Okhotsk Sea, Bering Sea, and California.

There is no method for manufacturing oysters using malt oil related to the present invention, and similar prior arts include Patent Application No. 10-2006-0092915 (functional impregnation method).

Yellow is a food that is beneficial to health by greatly improving protein and other nutrients during drying and ripening, but it is weak in storage, such as discoloration at room temperature and poor taste and texture.

The problem to be solved by the present invention is to improve the shelf life by improving the discoloration, taste and texture of the yellow at room temperature, to produce a low-impact deterioration occurs during drying and ripening process to solve the problems of the existing will be.

The present invention relates to a method for producing high-quality yellow matter using natural products, 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 malt having a moisture content of 5% to 10% by crushing it to a size of 0.01 mm to 0.1 mm; (h) adding 100 g to 300 g of the malt powder of step (g) per 1 liter of purified water at 60 ° C. to 80 ° C. for 3 hours to 5 hours, and then filtering to obtain an extract; (i) mixing the extract of step (h) with a weight ratio of 10: 1 to 1: 1 in the extract solution of step (f); (j) halving pollen to remove the intestines, wash and remove the water; (k) adding the pollack of step (j) to the extract of step (i), aging for 5 hours to 24 hours, and then removing it to remove water; (l) drying the pollack of step (k) in a drying virtue for 2 months to 3 months; (m) spraying the extract of the step (i) every 5 days to the pollack of step (l) to mature for 1 month to prepare the yellow pollen; (n) comprising the step of commercializing the yellow of step (m).

The sulfur produced according to the preparation method of the present invention is significantly reduced sodium, which causes the adult disease by lowering the salinity, there is no decay and odor generated during drying and ripening of the yellow, and the change in chromaticity of the yellow at room temperature Almost no, taste and texture is improved, and various nutritional ingredients 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 sulfur using natural products, (a) drying the birch bark within 5% of water content, and pulverized 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 malt having a moisture content of 5% to 10% by crushing it to a size of 0.01 mm to 0.1 mm; (h) adding 100 g to 300 g of the malt powder of step (g) per 1 liter of purified water at 60 ° C. to 80 ° C. for 3 hours to 5 hours, and then filtering to obtain an extract; (i) mixing the extract of step (h) with a weight ratio of 10: 1 to 1: 1 in the extract solution of step (f); (j) halving pollen to remove the intestines, wash and remove the water; (k) adding the pollack of step (j) to the extract of step (i), aging for 5 hours to 24 hours, and then removing it to remove water; (l) drying the pollack of step (k) in a drying virtue for 2 months to 3 months; (m) spraying the extract of the step (i) every 5 days to the pollack of step (l) to mature for 1 month to prepare the yellow pollen; (n) comprising the step of commercializing the yellow of step (m).

     The yellow matter prepared according to the manufacturing method of the present invention has no decay odor, and flavor, texture, and palatability are improved, and productability is enhanced.

      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

It was prepared by preparing the sulfur by the production method of the present invention.

Comparative Example

Prepared by preparing the sulfur in a general manufacturing method.

     The taste, smell, texture, and overall acceptability of the yellows 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, Comparative Examples 1 and 2, and then evaluated the satisfaction with taste. The evaluation method was based on taste, flavor, texture, and overall preference. The sensory test was conducted using the 5-point method. The sensory test items were evaluated (very bad: 1 point, slightly bad: 2 points, normal: 3 points, a little good: 4 points, very good: 5 points). Table 1-Table 2 are shown.

<Sensory test comparison table when you sampled the flesh of the impregnated meat> division smell Texture flavor Overall preference Example 5.0 4.8 4.9 4.9 Comparative Example 3.3 3.8 4.0 3.8

<Sensory test comparison table when boiled and boiled in the drinking water> division smell Texture flavor Overall preference Example 4.9 4.7 4.8 4.8 Comparative Example 2.8 3.9 3.6 3.6

Comparative table of changes in chromaticity of the yellow: humidity 60%, stored at a temperature of 20 ℃ to 25 ℃> Date 1 day 2 days 3 days 4 days 5 days 6 days 7 days 8 days 9th 10 days Example × × × × × × × × × × Comparative Example × × × × ○ ○ ○ ○ ○ ○

(Legend-○: change in chromaticity, ×: no change in chromaticity)

<Comparison Table of Nutrition Facts of the Emperor> division Per 100g moisture
(%) protein
(%) Fat
(%) Ash
(%) carbohydrate
(%) Ca
(mg) P
(mg) Na
(mg) K
(mg) Example 10.8 80.3 3.4 5.3 0.2 412 921 340 1239 Comparative Example 11.7 79.1 4.2 5.0 0 387 890 524 1148

Referring to Tables 1 and 2, it can be seen that the yellowness of the present invention is significantly less off-flavor than the yellowness of the comparative example, and markedly improved taste, texture and palatability. Referring to Table 3, referring to the change in chromaticity according to the storage period, it can be seen that the change in chromaticity of the emperor of the comparative example occurs earlier than the emperor of the embodiment.

And referring to Table 4, it can be seen that the various nutrients of the Taewang of the present invention is improved.

Claims (3)

(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 malt having a moisture content of 5% to 10% by crushing it to a size of 0.01 mm to 0.1 mm;
(h) adding 100 g to 300 g of the malt powder of step (g) per 1 liter of purified water at 60 ° C. to 80 ° C. for 3 hours to 5 hours, and then filtering to obtain an extract;
(i) mixing the extract of step (h) with a weight ratio of 10: 1 to 1: 1 in the extract solution of step (f);
(j) halving pollen to remove the intestines, wash and remove the water;
(k) adding the pollack of step (j) to the extract of step (i), aging for 5 hours to 24 hours, and then removing it to remove water;
(l) drying the pollack of step (k) in a drying virtue for 2 months to 3 months;
(m) spraying the extract of the step (i) every 5 days to the pollack of step (l) to mature for 1 month to prepare the yellow pollen;
(n) a method of producing high quality sulfur using natural products, characterized in that it comprises the step of commercializing the yellow (m) step.
The sulfur produced by the manufacturing method of claim 1.

Yellow processed article of claim 2.