KR20190046291A - Composition for seasoning of octopodidae seafood - Google Patents
Composition for seasoning of octopodidae seafood Download PDFInfo
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- KR20190046291A KR20190046291A KR1020170139906A KR20170139906A KR20190046291A KR 20190046291 A KR20190046291 A KR 20190046291A KR 1020170139906 A KR1020170139906 A KR 1020170139906A KR 20170139906 A KR20170139906 A KR 20170139906A KR 20190046291 A KR20190046291 A KR 20190046291A
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Images
Classifications
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A23L11/20—
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
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- 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
- A23V2300/00—Processes
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Abstract
Description
본 발명은 문어과 해산물 조리용 양념 조성물에 관한 것으로서, 더욱 상세하게는 해산물 조리에 유용한 양념으로서, 비린내 등 잡냄새를 없애고 특히 주꾸미, 낙지 등 문어과 해산물의 조리에 사용하는 경우 육질을 연하고 부드럽게 하여 맛과 풍미를 크게 개선하므로 해산물을 즉석에서 맛있게 간편 조리할 수 있는 문어과 해산물 조리용 양념 조성물에 관한 것이다.The present invention relates to a seasoning composition for octopus and seafood cooking, more particularly, a seasoning useful for cooking seafood, which eliminates odors such as fish smell, especially when used in cooking octopus and octopus such as jukumi and octopus. And a seasoning composition for cooking octopus and seafood which can be cooked on the spot in a delicious manner.
해산물은 야채와 더불어서 건강에 유익한 장수 음식으로 알려져 있어서, 그 사용이 날로 늘어나고 있으나 일부 해산물은 양식이 어려운 특성이 있는 등 그 양식이 제한적이고 전반적으로 수급이 용이하지 않아서 양질의 해산물을 섭취하기가 쉽지 않다.Seafood is known to be a longevity food that is beneficial to health with vegetables, and its use is increasing day by day. However, some seafood is difficult to be cultivated because it is limited in its style and overall supply is not easy. not.
특히, 해산물은 쉽게 상하기도 하지만 손질이 어렵고 비린내 등의 문제가 있으며, 조리에 따라 맛을 내기 위해서는 특유의 잡냄새를 없애면서 해산물의 육질에 적합한 조리방법이 요구된다.In particular, although seafood is easily damaged, it is difficult to clean and there is a problem such as fishy smell. In order to taste according to the cooking, a cooking method suited to the meat quality of seafood is required while eliminating unique odor.
이와 같이, 해산물은 그 특유의 성질로 인하여 기존에 사용되는 양념으로는 우수한 맛을 내는데 한계가 있어서, 이러한 문제를 개선하기 위해 매운맛을 강하게 구현하여 조리하는 방식을 택하거나 한약재를 일부 사용하는 등의 방법으로 조리용 양념을 사용하는 경우가 많았다.As described above, seafood has limitations in imparting excellent taste to existing spices owing to its unique properties. In order to solve such problems, a method of cooking with a strong hot taste is adopted, or a part of herbal medicine is used Cooking spices were often used as a method.
종래기술로서, 한국공개특허 제10-2015-0083220호에서는 말린 건고추 25~32중량%, 베트남 매운 고추 5~8중량%, 양파분말 3~6중량%, 생강분말 2~3중량%, 마늘분말 3~6중량%, 물엿 8~12중량%, 간장 12~16중량%, 미향 2~4중량%, 후추가루 1~3중량%, 강황분말 2~3중량%, 창출가루 2~3중량%, 메주가루 2~4중량%, 참기름 1~2중량%, 정제수 25~32중량%를 이용하는 육류 및 해산물 조리용 양념장에 대하여 제안하고 있다.Korean Patent Laid-Open No. 10-2015-0083220 discloses a method for producing a garlic safflower which comprises 25 to 32% by weight of dried red pepper, 5 to 8% by weight of hot pepper of Vietnam, 3 to 6% by weight of onion powder, 2 to 3% 3 to 6% by weight of powder, 8 to 12% by weight of starch syrup, 12 to 16% by weight of soybeans, 2 to 4% by weight of almonds, 1 to 3% by weight of pepper powder, 2 to 3% by weight of caustic sulphate powder, % Of soybean meal, 2 to 4 wt% of meju powder, 1 to 2 wt% of sesame oil, and 25 to 32 wt% of purified water.
또한, 한국공개특허 제10-2015-0072975호에서는 양파, 당근, 대파, 사과, 배, 파인애플 및 바나나를 분쇄하여 양념육수를 제조하는 단계; 상기 양념육수 중량대비 5wt% 내지 10wt%의 물엿을 투입하고, 생강, 마늘 및 후추를 양념육수에 혼합하는 단계; 상기 양념육수를 6℃에서 13시간 저온숙성시켜 1차 양념을 제조하는 단계; 상기 1차 양념 중량대비 10wt% 내지 20wt%의 물을 상기 1차 양념에 투입하고, 고추가루 또는 청양고추를 혼입 교반하는 단계; 및 미숫가루와 설탕을 추가 혼입 교반하여 당도를 조절하는 단계를 포함하는 것을 특징으로 하는 주꾸미 양념 제조방법에 관하여 제안하고 있다. Korean Patent Laid-Open Publication No. 10-2015-0072975 discloses a method for preparing corn steep liquor by grinding onion, carrot, green onion, apple, pear, pineapple and banana; Adding 5 to 10wt% of starch syrup based on the weight of the above-mentioned sweet corn, mixing ginger, garlic and pepper into the seasoning water; Aging the above seasoning water at 6 占 폚 for 13 hours to prepare a primary sauce; Adding water of 10 wt% to 20 wt% based on the weight of the primary sauce to the primary sauce, mixing and stirring the red pepper powder or the red pepper powder; And a step of adding and stirring wheat flour and sugar to adjust the sugar content.
그 외에도, 한국공개특허 제10-2016-0028172호에서는 육수 100중량부에 대하여; 고춧가루 41~42중량부, 청양고춧가루 24~25중량부, 후추가루 0.8~0.9중량부, 설탕 32~34중량부, 미원 9~10중량부, 다시다 24~25중량부가 혼합된 1차재료와; 다진마늘 49~50중량부, 다진양파 16~17중량부, 간장 24~25중량부가 혼합된 2차재료와; 고추장 49~50중량부, 정제수엿 100~110중량부가 혼합된 3차재료와; 다진사과 16~17중량부, 다진배 16~17중량부, 다진파인애플 16~17중량부가 혼합된 4차재료가 포함되어 혼합된 것을 특징으로 하는 즉석 낙지볶음용 소스를 제안하고 있다.In addition, in Korean Patent Laid-Open No. 10-2016-0028172, about 100 parts by weight of broth; A primary material mixed with 41 to 42 parts by weight of red pepper powder, 24 to 25 parts by weight of red pepper powder, 0.8 to 0.9 part by weight of black pepper powder, 32 to 34 parts by weight of sugar, 9 to 10 parts by weight of fresh green pepper powder and 24 to 25 parts by weight of fresh green pepper powder; 49 to 50 parts by weight of chopped garlic, 16 to 17 parts by weight of chopped onion, and 24 to 25 parts by weight of soy sauce; 49 to 50 parts by weight of hot pepper paste, and 100 to 110 parts by weight of purified water sugar; 16 to 17 parts by weight of chopped apples, 16 to 17 parts by weight of chopped pears, and 16 to 17 parts by weight of chopped pineapples are mixed and mixed.
그러나 이러한 기존의 주꾸미나 낙지류 등과 같은 문어과 해산물의 양념들은 매운맛을 전제로 구성하거나 한약재 또는 과일을 사용하거나 지나치게 많은 양념 종류를 사용하고 있어서, 제대로 맛을 개선하는데 한계가 있고 비경제적이며 상용화가 어려운 문제가 있었다.However, such conventional octopus and octopus spices such as octopus and seafood spices are premised on a spicy taste, using herbal medicines or fruits, or using an excessive amount of seasoning, so there is a limit to improving the taste properly and is not economical and difficult to commercialize There was a problem.
더군다나, 종래 기술들은 맛의 개선뿐만 아니라 일반 가정에서 쉽게 조리할 수 있도록 하기에는 더욱 어려운 문제가 있고, 일반 수요자들이 해산물을 직접 구입하여 자체 조리하는 경우 맛의 효과를 제대로 얻을 수 없어서 경쟁력 있는 상품으로 제품화하기 어려운 문제가 있다.Furthermore, the conventional techniques have a problem that it is difficult not only to improve the taste but also to make it easy to cook in ordinary households, and when general consumers purchase seafood directly and cook it for themselves, they can not obtain the effect of taste properly, There is a difficult problem.
본 발명은 상기와 같은 종래의 문제점으로 지적되어 왔던 문어과 해산물에 대한 맛을 개선하고 특히 식감과 맛을 동시에 향상시키면서 영양소도 풍부하게 유지할 수 있도록 하는 것을 해결과제로 한다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and an object of the present invention is to improve the taste of octopus and seafood, and to improve the texture and taste at the same time while maintaining nutrients abundantly.
따라서 본 발명의 목적은 기존의 일반적인 양념 조성을 특정한 범위로 함유하면서 커피와 식용유를 특정 조성으로 혼합하여, 이를 이용하여 문어과 해산물을 조리하는 경우 맛과 식감 및 풍미가 우수하고 영양소가 풍부한 상태로 유지하는 새로운 개념의 문어과 해산물 조리용 양념 조성물을 제공하는데 있다.Accordingly, an object of the present invention is to provide a method of preparing a food and beverage which is excellent in taste, texture and flavor and rich in nutrients when cooking octopus and seafood using a mixture of coffee and cooking oil in a specific composition, And to provide a new concept of octopus and seasoning composition for seafood cooking.
또한, 본 발명의 다른 목적은 가정에서도 누구나 별다른 어려움 없이 문어과 조리를 용이하게 할 수 있어서 배달음식 트랜드에 적합한 상품성을 가진 문어과 해산물 조리용 양념 조성물을 제공하는데 있다.Another object of the present invention is to provide a seasoning composition for octopus and seafood cooking which is suitable for a delivery food trend, because anyone can readily cook octopus and without difficulty at home.
또한, 본 발명의 다른 목적은 인체에 유익한 성분을 포함하는 영양소가 함유되고 웰빙 건강식으로 유용하고 조리에 매우 편리하게 이용할 수 있는 문어과 해산물 조리용 양념 조성물을 제조하는 방법을 제공하는데 있다.Another object of the present invention is to provide a method for preparing a seasoning composition for octopus and seafood which contains nutrients containing beneficial ingredients for the human body, is useful as a well-being health food, and is very convenient for cooking.
위와 같은 과제 해결을 위하여, 본 발명은 간장 10-20중량부, 고추장 1-5중량부, 설탕 10-20중량부, 조미료 1-10중량부, 후추 0.1-2중량부, 커피 0.01-0.5중량부, 겨자 0.01-0.5중량부, 고춧가루 10-30중량부 및 식용유 10-20중량부를 포함하는 문어과 해산물 조리용 양념 조성물을 제공한다. In order to solve the above problems, the present invention provides a soybean paste comprising 10-20 parts by weight of soy sauce, 1-5 parts by weight of hot pepper paste, 10-20 parts by weight of sugar, 1-10 parts by weight of seasoning, 0.1-2 parts by weight of pepper, 0.01 to 0.5 parts by weight of mustard, 10 to 30 parts by weight of red pepper powder, and 10 to 20 parts by weight of vegetable oil.
또한, 본 발명은 간장 10-20중량부, 고추장 1-5중량부, 설탕 10-20중량부, 조미료 1-10중량부 및 후추 0.1-2중량부를 혼합하는 제1 조성물 제조단계;Also, the present invention provides a method for producing soy sauce, comprising the steps of: mixing 10-20 parts by weight of soy sauce, 1-5 parts by weight of soybean paste, 10-20 parts by weight of sugar, 1-10 parts by weight of seasoning and 0.1-2 parts by weight of pepper;
상기 제1 조성물에 커피 0.01-0.5중량부와 겨자 0.01-0.5중량부를 혼합하는 제2 조성물 제조단계; 및Preparing a second composition comprising 0.01-0.5 parts by weight of coffee and 0.01-0.5 parts by weight of mustard in the first composition; And
상기 제2 조성물에 고춧가루 10-30중량부와 식용유 10-20중량부를 혼합하는 제3 조성물 제조단계10 to 30 parts by weight of red pepper powder and 10 to 20 parts by weight of vegetable oil are mixed in the second composition
를 포함하는 문어과 해산물 조리용 양념 조성물의 제조방법을 제공한다.And a method for producing the seasoning composition for octopus and seafood for cooking.
본 발명에 따른 문어과 해산물 조리용 양념 조성물은 기존의 일반적인 양념 조성을 특정한 범위로 함유하면서 커피와 식용유를 특정 조성으로 혼합하여, 이를 이용하여 조리하는 경우 주꾸미나 낙지와 같은 문어과 해산물에 대한 맛을 개선하고 특히 식감과 풍미가 우수하고 맛을 향상시키면서 영양소도 풍부하게 유지할 수 있는 효과가 있다The seasoning composition for octopus and seafood cooking according to the present invention can improve the taste of octopus and seafood such as jukumi and octopus when cooking using the mixture of coffee and cooking oil in a specific composition, Especially, it has an excellent effect on the texture and flavor, and the nutrients can be kept abundant while improving the taste
또한, 본 발명의 양념 조성물은 가정에서도 누구나 별다른 어려움 없이 인체에 유익한 영양소가 함유되고 웰빙 건강식으로 유용한 문어과 해산물의 조리를 용이하게 할 수 있어서, 배달음식, 냉장 냉동 식품의 즉석요리에 적용하기 적합한 양념 조성물로서 상품성을 가진 제품으로 널리 활용할 수 있는 장점이 있다.In addition, the seasoning composition of the present invention can easily prepare octopus and seafood which are useful for human health and contain nutritive substances beneficial to the human body without any difficulty in the home, so that the seasoning suitable for delivery food, There is an advantage that the composition can be widely used as a product having a merchantability.
도 1은 본 발명에 따른 문어과 해산물 조리용 양념 조성물을 제조하는 공정의 일 실시예를 개략적으로 나타낸 공정도이다.FIG. 1 is a process diagram schematically showing one embodiment of a process for producing a seasoning composition for octopus and seafood according to the present invention.
이하, 본 발명은 하나의 구현예로서 더욱 상세하게 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail as an embodiment.
본 발명은 기존의 주꾸미나 낙지 등의 문어과 해산물을 조리함에 있어서 맛을 크게 개선하여 상품 경쟁력을 제고시키기 위하여, 특정 조성으로 양념을 구성하여 제조함으로써, 기존에 비하여 풍미와 식감 및 맛이 풍부하고 조리가 용이하여 상품 경쟁력이 매우 우수한 제품으로 널리 배달 시판이 가능하도록 상품화할 수 있는 새로운 트랜드의 양념 조성물에 관한 것이다.The present invention relates to a process for producing octopus and seafood such as juku and octopus by improving the taste and improving the competitiveness of the product by constituting spices with a specific composition so that it is rich in flavor, And can be commercialized so that it can be widely sold on the market.
일반적으로 문어과 해산물인 주꾸미, 낙지, 문어 등은 볶음 처리 등으로 조리하여 먹을 수 있는 것으로 알려져 있는데, 이러한 해산물은 특히 필수아미노산이 풍부하고 칼로리가 적어 혈중 콜레스테롤을 낮추며, 여성들의 빈혈 예방에 특히 좋은 음식으로 알려져있다.It is known that octopus, octopus and octopus, which are octopus and octopus, can be cooked by roasting, etc. These seafood is especially rich in essential amino acids, low in calories and low in blood cholesterol, .
또한, 문어과 해산물은 먹물에 들어있는 타우린 성분이 스테미너 증진에 뛰어나며, 항암작용과 위액분비 촉진작용을 도와주는 물질이 있고, 치질의 치료와 여성들의 생리불순 해소에 탁월한 효능이 있는 것이기도 하다.In addition, octopus and seafood are excellent in enhancing stamina, and substances that help in anti-cancer action and stimulation of gastric juice secretion, and have excellent efficacy in treatment of hemorrhoids and elimination of women's physiological impurities.
특히, 지방이 1% 밖에 들어 있지 않아 최고의 다이어트 식품인데다가, 철분이 많아 빈혈에도 특효가 있고, 두되 발달과 성인병 예방에 효과적이라는 DHA가 함유되어 있으며, 타우린 성분이 아주 풍부하기 때문에 간장의 해독기능을 강화와 혈중 콜레스테롤 수치를 줄여주며 근육의 피로회복 등에 효과적인 식품으로 알려져 있어서 최근 웰빙 건강식과 영양식으로 인기를 누리고 있다. Especially, it is the best diet food because it contains only 1% of fat. DHA contains DHA which is effective for the prevention of diseases and adult diseases. It is rich in taurine, Is known to be effective in strengthening cholesterol and reducing blood cholesterol levels and restoring muscle fatigue, and is enjoying popularity as well-being health and nutrition in recent years.
본 발명은 이러한 웰빙 건강식의 문어과 해산물의 육질과 특수성을 고려하여 새로운 조성의 양념 조성물을 구성한 것이다.The present invention constitutes a seasoning composition of new composition in consideration of meat quality and specificity of octopus and seafood of this well-being health style.
본 발명의 바람직한 구현예에 따르면, 기본적 성분으로 간장 10-20중량부, 고추장 1-5중량부, 설탕 10-20중량부, 조미료 1-10중량부, 후추 0.1-2중량부, 더욱 좋기로는 간장 2-4중량부, 고추장 2-4중량부, 설탕 10-20중량부, 조미료 3-8중량부, 후추 0.3-1중량부를 함유할 수 있다. According to a preferred embodiment of the present invention, 10-20 parts by weight of soy sauce, 1-5 parts by weight of hot pepper paste, 10-20 parts by weight of sugar, 1-10 parts by weight of seasoning, 0.1-2 parts by weight of pepper, 2-4 parts by weight of soy sauce, 2-4 parts by weight of hot pepper paste, 10-20 parts by weight of sugar, 3-8 parts by weight of seasoning and 0.3-1 part by weight of pepper.
본 발명에 따르면, 통상적인 양념에 고춧가루만을 사용하는 것이 아니라 간장과 고추장을 함께 사용하는 것은 장맛의 조화로움으로 인해 문어과 해산물의 풍미가 더욱 우수하게 나타나기 때문이다,According to the present invention, the use of soy sauce and kochujang together with not only red pepper powder for ordinary seasoning but also excellent flavor of octopus and seafood due to harmony of intimate taste,
또한, 본 발명에 따르면 통상적인 양념에 사용되는 설탕과 조미료 외에도 후추를 특정량 사용하여 잡내 제거와 좋은 맛이 감돌도록 구성할 수 있다.In addition, according to the present invention, in addition to the sugar and seasoning used in ordinary seasonings, a specific amount of pepper can be used to remove the taste and catch the taste.
만일, 상기와 같은 구성으로 간장과 고추장을 복합적으로 사용하지 않으면, 문어과 해산물의 맛과 풍미를 유지하기 어려운 문제가 있고 문어과 해산물 음식이 가지는 고유의 기호성이 낮아서 본 발명의 목적 달성이 어렵다.If the soy sauce and the kochujang are not used in combination, it is difficult to maintain the taste and flavor of octopus and seafood, and the palatability of octopus and seafood is low, so that it is difficult to achieve the object of the present invention.
또한, 본 발명의 바람직한 구현예에 따르면, 커피 0.01-0.5중량부, 겨자 0.01-0.5중량부, 더욱 좋기로는 커피 0.01-0.1중량부와 겨자 0.01-0.1중량부를 함유하는 것을 특징으로 한다. According to a preferred embodiment of the present invention, it is characterized by containing 0.01-0.5 parts by weight of coffee, 0.01-0.5 parts by weight of mustard, more preferably 0.01-0.1 parts by weight of coffee and 0.01-0.1 parts by weight of mustard.
본 발명에서 사용되는 커피는 카페인과 알칼로이드가 함유되어 있어서 신체의 순환계와 신경계에 생리적 효과를 발휘하며, 대뇌와 심장 활동을 촉진시켜 이뇨작용을 하는 성분으로 알려져있다. 그 외에도, 본 발명에 따르면 커피는 그 향이 독특하고 구수하여 맛의 풍미를 증진시켜 주고, 특히 문어과 해산물 특유의 미끈하고 탄력이 있는 육질과 조화를 이루어 풍미를 크게 개선시켜 주면서 활력과 건강증진 및 혈행 개선에도 좋아지도록 하는 데도 도움을 줄 수 있다.The coffee used in the present invention contains caffeine and alkaloids and is known as a component that exerts a physiological effect on the circulatory system and the nervous system of the body and promotes cerebral and cardiac activity and thus acts as a diuretic. In addition, according to the present invention, the coffee is unique in its fragrance and improves the flavor of the flavor, and in particular, it improves the flavor by harmonizing with the slim and elastic meat quality unique to octopus and seafood, It can also help you make improvements.
따라서 본 발명에서 커피의 사용량이 너무 적으면, 상기와 같은 효과와 풍미 개선 및 잡냄새 제거의 효과가 저하되고, 식감이 저하될 수 있다. 반면에, 그 함량이 과다하면 오히려 풍미가 저하되고 식감도 떨어지는 문제가 있다.Therefore, if the amount of coffee used in the present invention is too small, the above-described effect, the effect of improving the flavor and the odor elimination may be deteriorated, and the texture may be lowered. On the other hand, if the content is excessive, the flavor is lowered and the texture is lowered.
본 발명에서 사용되는 겨자가 가지는 매운 맛의 성분은 시니그린으로 그 자체가 매운 맛은 없으나 수분에 의해 가수 분해되면서 매운 맛을 나타내는 것으로 알려져있다. 또한, 비타민 A와 C, 베타카로틴, 칼슘, 철, 엽산을 다량 함유하고 있는 것으로 알려져있다. 그 외에도, 매우 다양한 효능을 가지는 것으로 알려져있다. 특히, 겨자는 강한 맛과 향이 비린내를 잡아주며, 체내의 어독(魚毒)을 풀어주는 효능이 있다.The pungent ingredient of mustard used in the present invention is cinchinely not itself spicy but is known to exhibit a spicy taste as it is hydrolyzed by moisture. It is also known to contain large amounts of vitamin A and C, beta carotene, calcium, iron and folic acid. In addition, it is known to have a wide variety of potency. Especially, mustard has a strong taste and flavor that catches fishy smell and releases fish poison of the body.
그러므로 이러한 겨자를 너무 적게 사용하게 되면, 맛과 영양 개선에 효과를 부여하고, 특히 문어과 해산물 고유의 비린내와 잡냄새 등의 효과가 좋지 못하고, 이를 너무 과량으로 첨가하면 오히려 풍미가 좋지 못한 문제가 있다.Therefore, if the use of such mustard is used in an excessively small amount, the effect of improving the taste and nutrition is given, and particularly, the effect of fish and fish smell unique to octopus and seafood is not good, and if it is added too much, .
본 발명의 바람직한 구현예에 따르면, 본 발명의 양념 조성물에는 고춧가루 10-30중량부와 식용유 10-20중량부를 함유할 수 있다.According to a preferred embodiment of the present invention, the seasoning composition of the present invention may contain 10-30 parts by weight of red pepper powder and 10-20 parts by weight of vegetable oil.
본 발명에서는 고춧가루를 사용하여 개운한 맛을 주면서도 매운맛을 줄이고 고소한 맛을 줄 수 있도록 식용유를 첨가한다. 만일, 상기 고추가루의 함량이 너무 적으면 개운한 맛이 저하되고 과량이면 풍미가 저하된다. 또한, 식용유를 너무 적게 사용하면 부드러운 맛이 저하되고, 너무 과량 사용하면 개운한 맛이 저하되어 바람직하지 않다. In the present invention, edible oil is added so that hot pepper powder can be used to give a refreshing taste while reducing the hot spice and giving a delicious taste. If the content of the red pepper powder is too low, the refreshing taste is deteriorated, and if it is excessive, the flavor is decreased. If too little cooking oil is used, the soft taste is deteriorated, and if it is used in too much amount, the refined taste is deteriorated.
본 발명에 따르면 바람직하게도, 상기와 같은 본 발명이 문어과 해산물 조리용 양념 조성물은 상기와 같은 조성의 양념 조성물을 그대로 즉석 양념 조성물로 사용할 수도 있으나, 볶음 양념 형태인 것일 수 있다.According to the present invention, the seasoning composition for octopus and seafood cooking according to the present invention as described above may be used as an instant seasoning composition as it is, but may be in the form of a stir-fry seasoning.
본 발명의 바람직한 구현예에 따르면, 양념 조성물을 볶음 양념 형태로 구성하기 위해서는 볶음처리를 할 수 있는데, 바람직하게는 300-1000℃, 더욱 좋기로는 400-600℃에서, 예컨대 1-20분, 더욱 좋기로는 5-10분간 볶음 처리하여 볶은 양념 형태의 양념 조성물로 구성할 수 있다.According to a preferred embodiment of the present invention, the safflower composition may be roasted in the form of a stir-fry sauce, preferably at 300-1000 ° C, more preferably 400-600 ° C, for example 1-20 minutes, More preferably, it may be composed of a seasoning composition in the form of a roasted seasoning roasted for 5-10 minutes.
본 발명은 상기와 같이 구성되는 문어과 해산물 조리용 양념 조성물을 제조하는 방법을 예시하면, 첨부도면 도 1과 같은 공정에 의해 다음과 같은 방법으로 제조할 수 있다.The present invention can be produced by the following process according to the process shown in FIG. 1, by way of example of a method for producing the seasoning composition for octopus and seafood prepared as described above.
본 발명의 바람직한 구현예에 따르면, 우선 간장 10-20중량부, 고추장 1-5중량부, 설탕 10-20중량부, 조미료 1-10중량부, 후추 0.1-2중량부를 혼합하여 제1 조성물을 제조한다.According to a preferred embodiment of the present invention, first, 10-20 parts by weight of soy sauce, 1-5 parts by weight of red pepper paste, 10-20 parts by weight of sugar, 1-10 parts by weight of seasoning and 0.1-2 parts by weight of pepper are mixed, .
이러한 제1 조성물 제조단계는 기본적인 양념을 구성하는 것으로서, 간장과 고추장 등을 특정 함량으로 구성하는 것에 특징이 있다. 이렇게 간장과 고추장을 우선 설탕 등과 혼합하는 것은 장류 성분들로 인한 나머지 성분들의 분산 효과가 우수하게 되도록 하기 위해 우선적으로 혼합하는 것이 바람직하다.Such a first composition preparation step constitutes a basic seasoning, and is characterized in that a liver, a kochujang, etc. are constituted with a specific amount. It is preferable to mix the soy sauce and the koji paste first with the sugar and the like in order to make the dispersion of the remaining ingredients due to the soy sauce ingredients excellent.
본 발명의 일 구현예에 의하면, 더욱 바람직하게는 이렇게 제1 조성물을 제조한 후에는 필요한 경우 다음 성분을 혼합하기 전에 숙성 처리하여 사용할 수 있다. 이때, 숙성처리는 통상의 방법으로 실시할 수 있다.According to one embodiment of the present invention, more preferably, after the first composition is prepared, the following ingredients may be aged prior to mixing if necessary. At this time, the aging treatment can be carried out by a usual method.
본 발명의 바람직한 구현예에 따르면, 상기 제1 조성물에 커피 0.01-0.5중량부와 겨자 0.01-0.5중량부를 혼합하여 제2 조성물을 제조할 수 있다.According to a preferred embodiment of the present invention, the second composition may be prepared by mixing 0.01-0.5 parts by weight of coffee and 0.01-0.5 parts by weight of mustard in the first composition.
상기 제2 조성물 제조단계에서는 문어과 해산물의 맛과 풍미를 더욱 좋게 하기 위하여 제1 조성물에 커피와 겨자를 상기와 같이 미량으로 혼합하는 것이 바람직하다. 만일 그 성분이 과다하면 오히려 문어과 해산물 고유의 맛이나 풍미가 저하된다.In order to improve the taste and flavor of octopus and seafood, it is preferable to mix coffee and mustard in a small amount as described above in the first composition. If the ingredients are excessive, the taste and flavor inherent to octopus and seafood will deteriorate.
그 다음으로는, 본 발명의 바람직한 구현예에 따르면, 상기 제2 조성물에 고춧가루 10-30중량부와 식용유 10-20중량부를 혼합하는 제3 조성물 제조단계를 거쳐서 양념 조성물을 제조할 수 있다.Next, according to a preferred embodiment of the present invention, a seasoning composition can be prepared through a third composition preparing step in which 10-30 parts by weight of red pepper powder and 10-20 parts by weight of cooking oil are mixed in the second composition.
본 발명에서 고춧가루와 식용유를 마지막 단계에서 혼합하는 것이 더욱 바람직한 바, 이들 성분은 다른 성분에 비해 비교적 과량 함유되는 것으로서 고춧가루를 미리 사용하면 고춧가루 특유의 맛이 가려질 우려가 있고, 식용유를 미리 혼합하면 전체적인 성분의 분산성이 저하될 수 있다.In the present invention, it is more preferable to mix the red pepper powder and the cooking oil at the final stage. These components are relatively excessive compared to other components, and if red pepper powder is used in advance, there is a possibility that the special taste of red pepper powder is obscured. The dispersibility of the whole component may be lowered.
상기와 같이, 본 발명의 바람직한 구현예에 따르면, 장류를 제일 먼저 사용하고, 미량 사용하는 특정 성분인 커피와 겨자는 2단계로, 과량 사용되는 고춧가루와 식용유는 최종 단계에서 혼합하는 하여 양념 조성물을 제조하는 것이 가장 바람직하다. As described above, according to the preferred embodiment of the present invention, coffee and mustard are used in two stages, and red pepper powder and edible oil, which are used in trace amounts, are mixed at the final stage. It is most preferable to manufacture.
본 발명에 따르면 상기와 같은 각 성분은 상기 범위 내에서 임의로 조절할 수 있다.According to the present invention, each component as described above can be arbitrarily controlled within the above range.
상기와 같이 본 발명에 따라 제조된 양념 조성물은 주꾸미, 낙지 등의 문어과 해산물의 조리용 양념으로 사용하기에 적합하다.As described above, the seasoning composition prepared according to the present invention is suitable for use as a seasoning for cooking octopus and seafood such as jukumi and octopus.
본 발명의 바람직한 구현예에 따르면, 상기 제조된 양념 조성물인 제3 조성물을 볶음 처리하는 단계를 추가적으로 거칠 수 있다.According to a preferred embodiment of the present invention, the step of roasting the third composition, which is the prepared seasoning composition, may be further roughened.
이렇게 추가적인 볶음처리를 하는 경우 바람직하게는 예컨대, 300-1000℃에서 1-20분간 볶음처리할 수 있다.When such additional roasting treatment is carried out, it may be roasted preferably at 300-1000 占 폚 for 1-20 minutes, for example.
본 발명의 바람직한 구현예에 따르면, 상기와 같이 제조된 볶음 처리된 양념 조성물은 보다 가공 처리된 형태로서, 예컨대 문어과 해산물을 별도로 데친 다음에 단순하게 혼합하여 버무려서 먹는 경우 등과 같이 더욱 간편한 조리가 필요한 경우에 적용하기에 용이하다.According to a preferred embodiment of the present invention, the roasted seasoning composition prepared as described above has a more processed form, for example, a case where a simple cooking is required such as a case in which octopus and seafood are separately crushed, . ≪ / RTI >
본 발명의 바람직한 구현예에 따르면, 상기와 같은 본 발명에 따른 문어과 해산물 조리용 양념 조성물은 손질된 주꾸미나 낙지와 같은 문어과 해산물과 버무려서 용이하게 조리할 수 있다.According to a preferred embodiment of the present invention, the above-mentioned seasoning composition for octopus and seafood according to the present invention can be easily cooked with octopuses and seafood such as groomed juku and octopus.
본 발명의 바람직한 구현예에 따르면, 상기와 같은 본 발명에 따른 문어과 해산물 조리용 양념 조성물을 이용하는 주꾸미나 낙지와 같은 문어과 해산물은 냉동된 것을 해동하거나, 냉장된 것이거나, 생물인 것에 적용할 수 있으며, 더욱 바람직하게는 1차로 데쳐진 것에 적용하는 것이 조리의 편리함을 고려할 때 바람직하다.According to a preferred embodiment of the present invention, the octopus and octopus such as jukumi and octopus using the seasoning composition for octopus and seafood cooking according to the present invention can be frozen, thawed, refrigerated, , And more preferably, it is preferable to be applied to the primary baked in consideration of the convenience of cooking.
본 발명의 바람직한 구현예에 따르면, 상기와 같은 본 발명에 따른 문어과 해산물 조리용 양념 조성물은 주꾸미나 낙지와 같은 문어과 해산물과 버무려서 조리하는 경우, 버무린 후 볶음 처리하여 조리하거나 직화구이하여 조리할 수 있다.According to a preferred embodiment of the present invention, the above-described seasoning composition for octopus and seafood according to the present invention can be cooked by boiling, roasting, or roasted in the case of cooking octopus and octopus such as octopus and octopus, .
본 발명에 따르면, 상기와 같이 제조된 본 발명의 양념 조성물을 손질되거나 데쳐진 문어과 해산물에 배합한 다음 직화구이 방식으로 조리하는 경우 본 발명에 따라 조성된 특정 성분인 장류 및 커피와 겨자가 식용유 등과 어우러져서 우수한 불 맛으로 인해 종래에 느껴보지 못한 더욱 좋은 맛을 나타낼 수 있다.According to the present invention, when the seasoning composition of the present invention prepared as described above is mixed with edible octopuses and seafoods and then cooked in a fire grill method, the specific ingredients of the present invention, such as soy sauce, coffee and mustard, It is possible to exhibit a better flavor that has not been felt in the past due to excellent fire taste.
본 발명에 따르면, 상기와 같은 본 발명의 양념 조성물은 누구나 간편하고 용이하게 문어과 해산물을 즉석 조리할 수 있어서, 가정용 간편식, 배달음식, 냉동 포장제품 등으로 적용하는 경우 상품성 높게 활용할 수 있다.According to the present invention, the seasoning composition of the present invention as described above can easily cook octopus and seafood instantly, so that the product can be utilized with high commerciality when it is applied to a simple household, a delivery food, a frozen packing product and the like.
따라서 본 발명에 따른 문어과 해산물 조리용 양념 조성물은 종래의 고정관념을 깨고, 온라인 판매로 1회성 냉동 해산물을 제공해왔던 한계점을 극복하고, 즉석식품의 맛과 같은 용이한 조리가 가능하게 할 수 있으며, 냉동수산물의 공급을 크게 활성화할 수 있을 것으로 기대된다.Accordingly, the seasoning composition for octopus and seafood cooking according to the present invention overcomes the conventional stereotypes, overcomes the limitations of providing one-time frozen seafood through on-line sales, facilitates easy cooking such as taste of instant food, It is expected that the supply of frozen aquatic products will be greatly activated.
이하, 본 발명을 실시예에 의거 상세하게 설명하겠는바, 본 발명이 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to the Examples.
실시예 1 - 8Examples 1-8
하기 표 1에 제시한 바와 같은 비율(중량부)로 양념 조성물을 이용하여 주꾸미에 대한 조리를 실시하였다.The safflower was cooked using the seasoning composition in the ratio (parts by weight) as shown in Table 1 below.
조리는 손질된 냉장 주꾸미를 해동하여 살짝 데쳐서 사용하였으며, 양념 조성물을 데친 주꾸미와 대충 버무리고 직화구이용 석쇠에 얹어 통상의 방법으로 뒤집어 가며 익히는 방법으로 조리하였다.The cooked chilled jumbo was thawed and slightly cooked and used. The seasoning composition was roughly burnt with jumbo jam and cooked in a conventional manner by putting it on a grill for baking.
10분500 ℃
10 minutes
8분600 ℃
8 minutes
비교예 1-4Comparative Example 1-4
상기 실시예와 같은 방법으로 양념 조성물을 제조하되 각 사용 성분과 함량은 다음 표 2와 같이 실시하였다.The seasoning compositions were prepared in the same manner as in the above examples, and the ingredients and the contents of each ingredient were measured as shown in Table 2 below.
실험예 Experimental Example
상기 조리된 결과에 대해 30-50대 성인 20명(여 14, 남 6), 20대 학생 6명(남녀 각 3명), 60대 장년 4명(남녀 각 2명) 등 총 30명의 평가자 패널에게 시식하게 하고, 각각의 맛에 대한 평가를 실시하였다.A total of 30 evaluator panels, including 20 adults (14 female, 6 male), 6 students in 20s (3 male and 3 female), and 4 seniors (2 male and 2 female) To taste, and to evaluate each taste.
평가기준은 10점 만점에 최저점 1점을 하여 점수를 기재하게 하고, 해당 결과 중에서 각각 최고점 1개, 최저점 1개를 제외하고 나머지 28개의 결과를 평균하여 최종 평가결과 수치로 제시하였다. 다만, 매운맛, 단맛은 적당한 경우가 최고점, 그렇지 않은 경우가 최저점인 경우로 하였으며, 각각 평균점수에서 소숫점은 반올림 또는 반내림한 결과로 표기하였다. 종합평가는 소숫점 2자리에서 반올림 더는 반내림하였다..The evaluation criteria were as follows: 1 score on a score of 10 out of 10, and score of each score. The remaining 28 scores were averaged, excluding the highest score and the lowest score, respectively. However, the spicy taste and the sweet taste were the highest and the lowest, respectively. In the average score, the decimal point was rounded or rounded down. The overall evaluation was rounded to two decimal places and then dropped further.
그 결과는 다음 표 3에 나타내었다.The results are shown in Table 3 below.
정도light
Degree
평가Synthesis
evaluation
Claims (5)
10-20 parts by weight of soy sauce, 1-5 parts by weight of hot pepper paste, 10-20 parts by weight of sugar, 1-10 parts by weight of seasoning, 0.1-2 parts by weight of pepper, 0.01-0.5 parts by weight of coffee, 0.01-0.5 parts by weight of mustard, 10-30 parts by weight of a vegetable oil and 10-20 parts by weight of a vegetable oil.
The seasoning composition for cooking octopus and seafood according to claim 1, wherein the seasoning composition is in the form of roast.
The seasoning composition for cooking octopus and seafood according to claim 1, wherein the octopus and seafood are noodles or octopus.
상기 제1 조성물에 커피 0.01-0.5중량부와 겨자 0.01-0.5중량부를 혼합하는 제2 조성물 제조단계; 및
상기 제2 조성물에 고춧가루 10-30중량부와 식용유 10-20중량부를 혼합하는 제3 조성물 제조단계
를 포함하는 문어과 해산물 조리용 양념 조성물의 제조방법.
10 to 20 parts by weight of soy sauce, 1 to 5 parts by weight of red pepper paste, 10 to 20 parts by weight of sugar, 1-10 parts by weight of seasoning and 0.1 to 2 parts by weight of pepper are mixed;
Preparing a second composition comprising 0.01-0.5 parts by weight of coffee and 0.01-0.5 parts by weight of mustard in the first composition; And
10 to 30 parts by weight of red pepper powder and 10 to 20 parts by weight of vegetable oil are mixed in the second composition
Wherein the seasoning composition comprises at least one seasoning.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102542443B1 (en) * | 2023-02-07 | 2023-06-13 | 주식회사 송원 | Sauce for stir-fried octopus and its manufacturing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150072975A (en) | 2013-12-20 | 2015-06-30 | 차춘근 | Brush module and cleansing device using the same |
| KR20150083220A (en) | 2014-01-09 | 2015-07-17 | 노유정 | The marinade for cooking meat and seafood, and manufacturing method thereof |
| KR20160028172A (en) | 2014-09-03 | 2016-03-11 | 신병균 | Chops sauce for instant octopus and a method of manufacturing |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150072975A (en) | 2013-12-20 | 2015-06-30 | 차춘근 | Brush module and cleansing device using the same |
| KR20150083220A (en) | 2014-01-09 | 2015-07-17 | 노유정 | The marinade for cooking meat and seafood, and manufacturing method thereof |
| KR20160028172A (en) | 2014-09-03 | 2016-03-11 | 신병균 | Chops sauce for instant octopus and a method of manufacturing |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102542443B1 (en) * | 2023-02-07 | 2023-06-13 | 주식회사 송원 | Sauce for stir-fried octopus and its manufacturing method |
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