KR20170118304A - Method of manufacturing calcium red pepper paste applied Fishbone - Google Patents

Abstract

The present invention relates to a method of preparing calcium koji paste using fish bone, comprising the steps of preparing meju powder, glutinous rice, red pepper powder, salt, starch syrup, garlic, and malt. Extracting a head bone and a spine of the culm on the processed culver; Frying the extracted hair bones and spines into oil at 160 to 180 DEG C and removing residual oil remaining in the fried fish bones; In a freezing (freeze) drier to prevent oxidation of fish bone fried, and freeze-drying at -40 to -50 ° C; Crushing the freeze-dried fish bone with fine particles through a crusher to prepare a fish bone powder; 10-15 wt% of meju powder, 10-15 wt% of glutinous rice, 15-30 wt% of red pepper powder, 3-10 wt% of salt, 10-15 wt% of starch syrup, 5-10 wt% of garlic, 5-10 wt% By weight of malt and 10 to 15% of malt to prepare a red pepper sauce composition; And aging the mixed kochujang composition. According to the present invention, the calcium kochujang according to the present invention is prepared by frying the hair bone and spine remaining after removing the gruel meat with oil, And the crushed powder is mixed with the mixed composition according to the preparation of the kochujang to prepare a kochujang containing calcium. Thus, the fermented kochujang can be prepared by mixing the fish containing fish Lactobacillus containing bone powder in the kochujang melts the calcium into a state that can be easily absorbed by the body, and various cooked foods using calcium kochujang do not leave a sense of heterogeneity. And rich in iron, calcium, phosphorus, etc., is very helpful for the growth and development of children, It can be used as a harmony of flavor of the bowel to strengthen the immune system, to strengthen the stomach, to eliminate the inflammation, to strengthen the bones and muscles, and to prevent the hypertension, stroke and osteoporosis.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a calcium-red pepper paste,

More particularly, the present invention relates to a process for producing calcium-containing kochujang, which comprises processing fish meat such as gulbi, and pulverizing both the head and backbone of the fish, In addition to ensuring a large amount of bone powder per fish of marine fish, and adding bone powder produced during the manufacture of ordinary kochujang, it satisfies the taste of kochujang, and at the same time, when it is applied to all food cooking using kochujang, The present invention relates to a method of manufacturing a calcium-kochujang using a fish bone so as to eliminate a residual feeling in the mouth of a fish bone during eating.

As known, Kochujang is a traditional fermented food inherited from Korea that has been handed down from ancient times. It is a traditional fermented food that has been passed down from ancient times. It is a fermented food which is derived from the sweetness of the saccharide produced from carbohydrates by the glycation action by amylase during the production process, the savory taste of amino acid produced by the proteolytic action of protease, It is a trend that foreign interest is getting higher because various physiological functions such as the suppression of obesity and the anticancer effect have been verified academically by achieving a peculiar taste by the harmony of the hot acidity of the fatty acid and the pepper powder produced by the action and the salty taste of salt.

Recently, Kochujang has been increasingly preferring products containing functional substances as the level of consumers' eating habits has increased due to the well-being culture. Studies on product development such as hot pepper paste with added juice, hot pepper paste with aloe, pumpkin added hot pepper paste, garlic added hot pepper paste, various condiments added hot pepper paste, sweet potato hot pepper paste, And products launched.

On the other hand, gulbi means early salt, salted, dried and dried. Generally, the preparation of gulbi is prepared by salting, then rinsing thoroughly and drying in natural sea breeze. These culinary herbs can be preserved for a long time, and can be cooked by various types of cooking methods such as grilled, steamed, and seasoning, which are traditional foods that are popular with many people because of their excellent taste and nutrition.

Early is dried white fish with low fat, so it can be eaten for a long time. In the early stage, iron and minerals rich in vitamins are very abundant, so if you drink early broth in your illness is quick to recover. Gulbi is also excellent in quality of protein, so it is rich in protein that is used in China for diarrhea or poisoning patients for a short or nourishment, and it is a very good food for the development of children and recovery of their sickness.

In the past, in order to make food using Korean hot pepper paste and healthy cucumber, it was immersed in kochujang for fermentation and then used as a food called kochujang gulbi.

In the above-mentioned manufacturing method of the kochujang gulbi, the fish head bone and the vertebrae bones of the gulbi are spread out and the fish meat only is added to the kochujang.

The fish hair bones and vertebrae as described above may also be used for abandonment or for animal feed or agricultural fertilizer.

On the other hand, a method of manufacturing a sesame seed is disclosed in the prior art by adding crushed bone in a manner of crushing fish bones.

This is disclosed in Korean Patent No. 10-0628027 (the name of a method for producing red ginseng, registered on September 19, 2006, hereinafter referred to as "Patent Document 1"), Japanese Patent No. 10-0601031 discloses a process for producing ghulbee gulbi, which is named as "gulp cake", which is registered on July 07, 2006, hereinafter referred to as "Patent Document 2").

Patent Literature 1 discloses a method for producing a sesame seed based on sea bass and oyster spines, comprising the steps of: crushing spine, ginger, and red pepper extracted from perch bran, and mixing the mixture with doenjang and red pepper powder; A second step of fermenting the mixture at a temperature of 14 캜 for 6 months and a third step of aging the mixture fermented in the second step at a temperature of minus 1 to 3 캜 for 2 months,

Patent Document 2 discloses a method for improving the meat quality by heating a reference machine in a hot pot, extracting bones and flesh, pulverizing and pulverizing the bones for 10 days, and fleshy salt for 8 hours to improve meat quality; The bones were prepared by blending 60% of powdered bone with sesame oil and sesame oil in a blending ratio of 80% by weight of powdered kimchi and 20% by weight of powdered bone for 6 hours to complete the calcium powder steaming, and adding the bean sprouts, kelp, mushroom, Adding ginger, onion, oligosaccharide, soy sauce, and ginseng powder, boiling the mixture, and then mixing the gulbi powder; The prepared calcium flour is placed in a bottom container, and the koji paste is placed in an antimicrobially treated polyethylene bag and packed in an upper container to be packaged.

In Patent Document 1, since fish bones are crushed as they are, ginger and red pepper seeds are mixed with miso and red pepper powder and finely pulverized, the particles of fish bone are not uniform. Therefore, There is a problem that it gets caught in the tooth gap.

In the above Patent Document 2, it is possible to grind fine bones by crushing with a bamboo process, but it is also possible to grind fish bones in sunlight It takes a seal, and because the fish bone is altered in the course of the bamboo shoot, or fish flesh is contained in the process, the mixture ratio of the taste material that catches the bad taste is required.

In Patent Documents 1 and 2, since only the backbone of fish is extracted and used, there is a disadvantage in that the extraction amount of the fish bone obtained from the marine fish except for the head bone of fish is very small, because the fish bone is not used.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned conventional problems, and it is an object of the present invention to provide a method of processing fish meat such as gulbi and pulverizing the head and backbone of fish, It is possible to ensure the bone powder of the kochujang and at the same time to satisfy the taste of the kochujang by adding the bone powder produced during the manufacture of the ordinary kochujang, It is an object of the present invention to provide a method of manufacturing a calcium kochujang using a fish bone so as to eliminate a residual feeling in the mouth of a fish bone during eating.

In order to accomplish the above object, the present invention provides a method for preparing a calcium alginate paste using fish bone, comprising the steps of: preparing meju powder, glutinous rice, red pepper powder, salt, syrup, garlic and malt; Extracting a head bone and a spine of the culm on the processed culver; Frying the extracted hair bones and spines into oil at 160 to 180 DEG C and removing residual oil remaining in the fried fish bones; In a freezing (freeze) drier to prevent oxidation of fish bone fried, and freeze-drying at -40 to -50 ° C; Crushing the freeze-dried fish bone with fine particles through a crusher to prepare a fish bone powder; 10-15 wt% of meju powder, 10-15 wt% of glutinous rice, 15-30 wt% of red pepper powder, 3-10 wt% of salt, 10-15 wt% of starch syrup, 5-10 wt% of garlic, 5-10 wt% By weight of malt and 10 to 15% of malt to prepare a hot pepper composition; And aging the mixed kochujang composition.

According to the present invention, the fish bone of the goulavi includes calcium carbonate-rich epidermis in the head bone, and the hair bone and spine are pulverized into 90-100 mesh.

The fish bones according to the present invention are prepared by separating fish meat and then collecting the ginger juice in one place prior to frying in oil and mixing the ginger juice evenly. The fish bone is then fried and deodorized in a drying chamber for 2 to 3 hours. do.

According to the present invention, the calcium kochujang according to the present invention is prepared by removing the gruel meat and bruising the remaining bone and spine with ginger juice and frying it in the oil together with the primary gruel taste to remove the gruel taste and to easily grind it into fine particles after freeze- The pulverized powder is mixed with the mixed composition according to the preparation of kochujang and made into a kochujang containing calcium, so that fermented kochujang can be easily absorbed into the body by dissolving the calcium in the koji paste containing the bone powder of the fish, And various kinds of cooked foods using calcium kochujang do not leave a sense of heterogeneity and the ear stones in the head bone of the gulbi are abundant in protein, iron, calcium, phosphorus, etc., It helps to prevent acne, and it harmonizes with the kochujang. It strengthens the immune system, strengthens the stomach and removes the inflammation. , It strengthens bones and muscles, and there is an effect that can provide hot pepper paste to prevent high blood pressure and stroke, osteoporosis and more.

FIG. 1 is a flowchart illustrating a method of manufacturing a calcium kochujang containing gummi fish bone according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Prior to this, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms, and the inventor should appropriately interpret the concepts of the terms appropriately It should be interpreted in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

The method for preparing calcium kochujang using fish bone according to the present invention comprises preparing meju powder, glutinous rice, red pepper powder, salt, syrup, garlic, and malt.

On the other hand, we extract the head bones and backbone of the culm. In extracting the fish bone of the cucumber, the hair bone contains calcium carbonate-rich earthen.

Extracted hair bones and spines are fried in oil at 160-180 ° C, and the residual oil remaining in the fried fish bones is removed. The fish bone is separated from the fish meat and then collected in one place before splashing in oil. The ginger juice is evenly sprayed and mixed. Then, the fish bone is deodorized and fried in a drying chamber for 2 to 3 hours.

Residual oil remaining in fish bones absorbs residual oil from fish bones sufficiently fried by using oil absorbing paper.

Fried fish bones are placed in a freeze (freeze) drier to minimize oxidation in the air and freeze-dried at -40 to -50 ° C.

The conventional freeze-drying method minimizes damage to tissues by reducing the size of ice crystals, restores to a state close to the state before freezing at thawing, and maintains quality by maximizing taste, flavor, texture, color, nutrition and hygiene The freeze-drying after frying of the fish bone of the present invention can maintain the nutrition and quality of the fish bone.

The lyophilized fish bone is crushed into fine particles through a crusher to prepare fish bone powder. Preferably, the hair bones and spines are pulverized to 90 to 100 mesh, and then pulverized to a degree of non-uniformity when applied as a composition of post-kochujang.

10 to 15 wt% of meju powder, 10 to 15 wt% of glutinous rice, 15 to 30 wt% of red pepper powder, 3 to 10 wt% of salt, 10 to 15 wt% of starch syrup, 5 to 10% by weight of garlic, 5 to 10% by weight of fish bone bone powder, and 10 to 15% of maltose are mixed to prepare a kochujang composition, and the prepared kochujang composition is aged to complete the preparation of calcium kochujang.

As is generally known from the manufacture of kochujang, the maltose is called water, and water is further added thereto, and the malt is obtained by reacting with malt with cotton or high salted sticks.

The glutinous rice is added to maltose water, which is made of glutinous rice, and heated. When it boils, it is boiled for about 10 minutes by controlling with medium heat. Then, the meju powder, red pepper powder, gulbi fish bone powder and chopped garlic are mixed, Add salt and mix well. Here, plums can optionally be added in small quantities.

Calcium kochujang produced in this way usually contains calcium bone powder, which is added to the bone by adding the fish bone powder to the kochujang fermentation process. The calcium kochujang thus prepared can provide a nutritious calcium kochujang because its taste is absorbed fast. And muscles, and is often added to a variety of food cooking kochujang through the lack of calcium intake helps prevent osteoporosis.

As described above, the present invention has been described with reference to particular embodiments, such as specific elements, and specific embodiments and drawings. However, it should be understood that the present invention is not limited to the above- And various modifications and changes may be made thereto by those skilled in the art to which the present invention pertains.

Accordingly, the spirit of the present invention should not be construed as being limited to the embodiments described, and all of the equivalents or equivalents of the claims, as well as the following claims, belong to the scope of the present invention .

Claims (3)

Preparing a meju powder, glutinous rice, red pepper powder, salt, syrup, garlic, and malt (S10);
Extracting the head bone and backbone of the culm body from the processed culinary pits (S20);
Frying the extracted bone and spine into oil at 160 to 180 DEG C and removing residual oil remaining in the fried fish bone (S30);
In a freeze (freeze) drier to prevent oxidation of fried fish bones and freeze-drying at -40 to -50 ° C (S40);
Preparing a fish bone powder by pulverizing the freeze-dried fish bone with fine particles through a pulverizer (S50);
10-15 wt% of meju powder, 10-15 wt% of glutinous rice, 15-30 wt% of red pepper powder, 3-10 wt% of salt, 10-15 wt% of starch syrup, 5-10 wt% of garlic, 5-10 wt% (S60) by mixing 10 to 15% by weight of malt into a composition of a hot pepper paste;
And aging the mixed kochujang composition (S70). ≪ RTI ID = 0.0 > 8. < / RTI >
The method according to claim 1,
Wherein the fish bone of the goulavi includes calcium carbonate-rich algae in the head bone, and the hair bone and spine are pulverized into 90 to 100 mesh.
The method according to claim 1,
The fish bone is separated from the fish meat and then collected in one place before being splashed with oil and sprayed evenly with the ginger juice and then mixed and fried in a drying chamber for 2 to 3 hours after being deodorized with a malodorous odor. Method of manufacturing applied calcium.

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