KR20190048106A - Preparation of blowfish ball - Google Patents
Preparation of blowfish ball Download PDFInfo
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- KR20190048106A KR20190048106A KR1020170142640A KR20170142640A KR20190048106A KR 20190048106 A KR20190048106 A KR 20190048106A KR 1020170142640 A KR1020170142640 A KR 1020170142640A KR 20170142640 A KR20170142640 A KR 20170142640A KR 20190048106 A KR20190048106 A KR 20190048106A
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- blowfish
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- 241001441724 Tetraodontidae Species 0.000 title claims description 82
- 238000002360 preparation method Methods 0.000 title description 4
- 239000000843 powder Substances 0.000 claims abstract description 70
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000002156 mixing Methods 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 13
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims abstract description 5
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 238000004519 manufacturing process Methods 0.000 claims description 28
- 241000251468 Actinopterygii Species 0.000 claims description 21
- 239000004570 mortar (masonry) Substances 0.000 claims description 14
- 235000015097 nutrients Nutrition 0.000 claims description 14
- 241000208340 Araliaceae Species 0.000 claims description 13
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 13
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 13
- 235000008434 ginseng Nutrition 0.000 claims description 13
- 238000007598 dipping method Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 235000014066 European mistletoe Nutrition 0.000 claims description 7
- 235000012300 Rhipsalis cassutha Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 241000238876 Acari Species 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 241000283690 Bos taurus Species 0.000 claims description 2
- 241000143957 Vanessa atalanta Species 0.000 claims description 2
- NHDHVHZZCFYRSB-UHFFFAOYSA-N pyriproxyfen Chemical compound C=1C=CC=NC=1OC(C)COC(C=C1)=CC=C1OC1=CC=CC=C1 NHDHVHZZCFYRSB-UHFFFAOYSA-N 0.000 claims description 2
- 244000152640 Rhipsalis cassutha Species 0.000 claims 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims 1
- 229910052717 sulfur Inorganic materials 0.000 claims 1
- 239000011593 sulfur Substances 0.000 claims 1
- 241001441723 Takifugu Species 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 8
- 238000000465 moulding Methods 0.000 abstract description 4
- 239000006187 pill Substances 0.000 abstract 2
- 241000237891 Haliotidae Species 0.000 abstract 1
- 244000215747 Pachyrhizus erosus Species 0.000 abstract 1
- 235000001591 Pachyrhizus erosus Nutrition 0.000 abstract 1
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 abstract 1
- 229940107666 astragalus root Drugs 0.000 abstract 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 10
- 239000000872 buffer Substances 0.000 description 9
- 241000220259 Raphanus Species 0.000 description 6
- 235000012907 honey Nutrition 0.000 description 6
- 235000003642 hunger Nutrition 0.000 description 6
- 241000221012 Viscum Species 0.000 description 5
- 235000011187 glycerol Nutrition 0.000 description 5
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 5
- 235000010234 sodium benzoate Nutrition 0.000 description 5
- 239000004299 sodium benzoate Substances 0.000 description 5
- 241000238366 Cephalopoda Species 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 206010004716 Binge eating Diseases 0.000 description 1
- 241000237519 Bivalvia Species 0.000 description 1
- 208000032841 Bulimia Diseases 0.000 description 1
- 241000280258 Dyschoriste linearis Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 208000014679 binge eating disease Diseases 0.000 description 1
- 235000020639 clam Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000004260 weight control Methods 0.000 description 1
Classifications
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 복어환의 제조 방법에 대한 것이다.The present invention relates to a method for manufacturing blowfish rings.
복어는 온대에서 열대에 걸쳐 널리 분포하는 연해성 어류이다. 김해 수가리의 신석기시대 패총에서 졸복의 뼈가 출토된 것으로 미루어, 아득한 선사시대부터 복어를 먹었고 그 조리법을 알고 있었던 것으로 추측된다.Fugu fishes are widely distributed fishes from temperate to tropical. It is presumed that the bones of the polka dots were excavated from the Neolithic masonry of Gimhae Sukari, and they ate puffer fish from the prehistoric times and knew the recipe.
복어는 독성이 있어 전문 자격증 소지자만이 조리를 하며, 생복을 이용하여 복어회, 복어국, 복어 튀김, 복어 무침 등의 음식을 만드는 것이 일반적이다. 최근에는 복어를 좀더 다양한 방법으로 즐기도록 연구되고 있는데, 예컨대, 복어 육개장(한국등록특허 10-1740370호), 복어면(한국등록특허 10-1492882호), 복어 음료(한국등록특허 10-10-1036883호) 등이 개발되고 있다. Puffer fish are toxic and only cooked by professional certificate holders cooks, and it is common to make foods such as puffer fish paste, broiled fish fugu, fugu fried fish, and blowfish fish using raw fish. Recently, researches have been conducted to enjoy blowfish more in various ways. For example, there have been studied a variety of ways to enjoy blowfish such as blowfish (Korean Patent No. 10-1740370), blowfish (Korean Patent No. 10-1492882), blowfish (Korean Patent 10-10- 1036883) are being developed.
본 발명자는 포만감을 주어 체중 조절에 도움이 되고 영양이 풍부한 간식을 연구하던 중 복어를 특정 방법으로 가공하여 환 제형으로 제조 시 풍미가 좋고 공복감을 달래는 효과가 있는 것을 확인하고 본 발명을 완성하였다.The inventor of the present invention has found that it is effective for weight control and nutritional rich snacks by imparting a feeling of fullness, and it has the effect of improving the flavor and hunger feeling when manufacturing blowfishes by a specific method.
본 발명의 목적은 포만감을 주고 영양이 풍부한 간식을 제공하는 것이다.The object of the present invention is to provide a feeling of fullness and provide a nutritious snack.
상기 목적을 달성하기 위하여, 본 발명은 In order to achieve the above object,
히카마, 무, 콩나물을 혼합하고, 상기 혼합물을 가열하여 1차 육수를 제조하는 단계;Mixing the bean sprouts, radish, bean sprouts and heating the mixture to prepare primary broth;
상기 1차 육수에 황귀 끓인 물을 혼합하고, 이를 가열하여 2차 육수를 제조하는 단계;Mixing the first boiled water with boiling water and heating the mixture to prepare second boiled water;
상기 2차 육수에 설탕 및 소금을 첨가하여 조미 담금액을 제조하는 단계;Adding sugar and salt to the secondary broth to produce a seasoning amount;
상기 조미 담금액에 복어를 담그는 담금 단계;및A dipping step of soaking the blowfish in the seasoning mortar; and
상기 담금 단계를 거친 복어를 건조하여 복어포를 제조하는 단계;Drying the blowfish after the dipping step to produce blowfish;
상기 복어포를 분쇄하여 복어 분말을 제조하는 단계;Crushing the bubble bag to produce blowfish powder;
상기 복어 분말을 오분자기 분말과 혼합하여 영양 분말을 제조하는 단계;및Mixing the blowfish powder with a low molecular weight powder to prepare a nutrient powder;
상기 영양 분말을 환형으로 성형하는 성형 단계를 포함하는And a forming step of forming the nutrient powder into an annular shape
복어환의 제조 방법을 제공한다.A method for manufacturing pufferfish rings is provided.
또한 본 발명은,Further, according to the present invention,
본 발명의 제조 방법으로 제조된 복어환을 제공한다.A blowfish ring manufactured by the method of the present invention is provided.
또한 본 발명은Also,
복어 분말, 오분자기 분말 및 수삼 분말을 포함하는 복어환을 제공한다.Pufferfish powder, low molecular weight powder and ginseng powder.
본 발명의 복어환은 영양이 풍부하고 포만감을 주는 특성이 있다.The pufferfish rings of the present invention are rich in nutrition and have fullness.
본 발명은 The present invention
히카마, 무, 콩나물을 혼합하고, 상기 혼합물을 가열하여 1차 육수를 제조하는 단계;Mixing the bean sprouts, radish, bean sprouts and heating the mixture to prepare primary broth;
상기 1차 육수에 황귀 끓인 물을 혼합하고, 이를 가열하여 2차 육수를 제조하는 단계;Mixing the first boiled water with boiling water and heating the mixture to prepare second boiled water;
상기 2차 육수에 설탕 및 소금을 첨가하여 조미 담금액을 제조하는 단계;Adding sugar and salt to the secondary broth to produce a seasoning amount;
상기 조미 담금액에 복어를 담그는 담금 단계;및A dipping step of soaking the blowfish in the seasoning mortar; and
상기 담금 단계를 거친 복어를 건조하여 복어포를 제조하는 단계;Drying the blowfish after the dipping step to produce blowfish;
상기 복어포를 분쇄하여 복어 분말을 제조하는 단계;Crushing the bubble bag to produce blowfish powder;
상기 복어 분말을 오분자기 분말과 혼합하여 영양 분말을 제조하는 단계;및Mixing the blowfish powder with a low molecular weight powder to prepare a nutrient powder;
상기 영양 분말을 환형으로 성형하는 성형 단계를 포함하는And a forming step of forming the nutrient powder into an annular shape
복어환의 제조 방법에 대한 것이다.The present invention relates to a method for producing pufferfish rings.
또한 본 발명은,Further, according to the present invention,
본 발명의 제조 방법으로 제조된 복어환에 대한 것이다.The present invention relates to a blowfish ring manufactured by the manufacturing method of the present invention.
또한 본 발명은Also,
복어 분말, 오분자기 분말 및 수삼 분말을 포함하는 복어환에 대한 것이다.Puffer fish powder, oyster powder and ginseng powder.
이하, 본 발명을 자세히 설명한다.Hereinafter, the present invention will be described in detail.
1차 육수 제조 단계Primary broth manufacturing stage
본 발명의 복어환 제조 방법은 히카마(얌빈), 무, 콩나물을 혼합하고, 상기 혼합물을 가열하여 1차 육수를 제조하는 단계를 포함한다. 바람직하게는, 상기 1차 육수 제조 단계는 물, 히카마, 엄나무 껍질, 무, 콩나물, 두충, 겨우살이를 혼합하고, 상기 혼합물을 가열하여 수행할 수 있다. 더욱 바람직하게는 상기 1차 육수 제조 단계는 물, 히카마, 엄나무 껍질, 무, 콩나물, 두충, 겨우살이를 100 : 5 - 15 : 5 - 15 : 2 - 8 : 1 - 5 : 1 - 4: 1 - 4의 중량비로 혼합하고, 상기 혼합물을 가열하여 수행할 수 있다.The pufferfish ring manufacturing method of the present invention includes a step of mixing Hikama, radish and bean sprouts and heating the mixture to prepare primary broth. Preferably, the primary broth preparation step may be carried out by mixing water, hycima, rind husks, radish, bean sprouts, mites, mistletoe, and heating the mixture. More preferably, the step of preparing the primary broth comprises the steps of: 100: 5-15: 5-15: 2 - 8: 1 - 5: 1 - 4: 1 - 4, and heating the mixture.
2차 육수 제조 단계Second stage
본 발명의 복어환 제조 방법은 1차 육수에 황귀 끓인 물을 혼합하고, 이를 가열하여 2차 육수를 제조하는 단계를 포함한다. 이때 황귀 끓인 물은 물과 황귀를 100 : 5 내지 20의 중량비로 혼합하고 이를 물의 부피가 10 내지 25 %가 될 때까지 가열하여 제조할 수 있다. The method for manufacturing pufferfish rings according to the present invention comprises mixing primary boiled water with boiled water and heating the mixture to prepare secondary boiled water. At this time, the boiled water may be prepared by mixing water and yellow squid at a weight ratio of 100: 5 to 20 and heating the mixture until the volume of water becomes 10 to 25%.
조미 seasoning 담금액Amount of money 제조 단계 Manufacturing stage
본 발명의 복어환 제조 방법은 2차 육수에 설탕 및 소금을 첨가하여 조미 담금액을 제조하는 단계를 포함한다. 이때 상기 2차 육수, 설탕 및 소금은 1 : 0.02 - 0.08 : 0.02 - 0.08의 중량비로 혼합하여 조미 담금액을 제조하는 것이 바람직하다.The pufferfish ring manufacturing method of the present invention comprises adding sugar and salt to secondary stock water to prepare a seasoning mortar. At this time, it is preferable to mix the secondary stock water, sugar and salt in a weight ratio of 1: 0.02-0.08: 0.02-0.08 to prepare a seasoning mortar.
복어 담금 단계Blowfish immersion stage
본 발명의 복어환 제조 방법은 조미 담금액에 복어를 담그는 담금 단계를 포함한다. 이때 복어가 완전히 잠기도록 조미 담금액에 복어를 담그고 1 시간 내지 3시간 동안 담금 공정을 수행한다. 상기 복어는 제독 작업을 통하여 비가식 부위를 제거한 것으로, 상기 복어는 껍질 및 뼈가 제거된 상태이다.The blowfish ring manufacturing method of the present invention includes a soaking step of soaking the blowfish in the seasoning mortar. At this time, the pufferfish is immersed in the seasoning mortar so that the pufferfish is completely immersed, and the immersion process is performed for 1 to 3 hours. The pufferfish has removed the non-edible portion through an admiral operation, and the puffer fish has been removed from the skin and bones.
복어포Blowfish 제조 단계 Manufacturing stage
본 발명의 복어환 제조 방법은 상기 담금 단계를 거친 복어를 건조하여 복어포를 제조하는 단계를 포함한다. 이때 복어를 바람이 통하는 그늘에서 자연건조하는 것이 바람직하다. The method for manufacturing a pufferfish ring of the present invention includes the step of drying the pufferfish which has undergone the dipping step to produce a pufferfish. At this time, it is desirable to naturally dry the blowfish in the shade in which the wind blows.
복어 분말 제조 단계Pufferfish powder manufacturing step
본 발명의 복어환 제조 방법은 상기 복어포를 분쇄하여 복어 분말을 제조하는 단계를 포함한다. 이때, 분쇄는 식품 업계에서 일반적으로 사용하는 방법을 이용하여 수행하면 되고 특별히 제한되는 것은 아니다.The pufferfish ring manufacturing method of the present invention includes a step of pulverizing the pufferfish to produce pufferfish powder. Here, the pulverization may be carried out using a method generally used in the food industry, and is not particularly limited.
영양 분말 제조 단계Nutrition powder manufacturing steps
본 발명의 복어환 제조 방법은 복어 분말을 오분자기 분말과 혼합하여 영양 분말을 제조하는 단계를 포함한다. 이때 상기 영양 분말 제조 단계는 상기 복어 분말을 오분자기 분말 및 수삼 분말과 혼합하여 수행할 수 있다. 바람직하게는 상기 영양 분말 제조 단계는 상기 복어 분말, 오분자기 분말 및 수삼 분말을 10 : 2 - 5 : 1 - 3의 중량비로 혼합하여 수행할 수 있다.The pufferfish ring manufacturing method of the present invention includes a step of preparing a nutritive powder by mixing Pufferfish powder with a low molecular weight powder. At this time, the nutrient powder preparation step may be performed by mixing the blowfish powder with the powders of the low molecular weight and the ginseng. Preferably, the nutrient powder preparation step may be performed by mixing the pufferfish powder, the low molecular weight powder and the ginseng powder at a weight ratio of 10: 2 - 5: 1 - 3.
성형 단계Molding step
본 발명의 복어환 제조 방법은 영양 분말을 환형으로 성형하는 성형 단계를 포함한다. 이 때 영양 분말을 베이스액과 혼합하고 이를 85 내지 95 ℃에서 환형으로 성형하는 것이 바람직하다. 상기 베이스액은 영양 분말의 결착을 도와 성형이 가능하게 하며, 꿀을 포함하여 영양과 당을 공급한다. 상기 베이스액은 꿀, 농글리세린 및 나트륨벤조에이트를 10 : 2 - 4 : 0.01 - 0.03의 중량비로 혼합하여 제조할 수 있다. The pufferfish ring manufacturing method of the present invention includes a forming step of molding the nutrition powder into an annular shape. At this time, it is preferable to mix the nutritive powder with the base liquid and form it into a ring shape at 85 to 95 캜. The base liquid helps to bind nutrition powder and enables molding, and supplies nutrition and sugar including honey. The base liquid may be prepared by mixing honey, concentrated glycerin and sodium benzoate in a weight ratio of 10: 2 - 4: 0.01 - 0.03.
복어환Blowfish
본 발명의 복어환은 복어 분말, 오분자기 분말, 수삼 분말을 이용하여 제조한다. 본 발명의 복어환에서 상기 분말들은 분말의 형태가 아닌 베이스액과 같은 결착 성분들과 결합된 형태로 존재할 수 있다. 본 발명의 복어환은 영양이 풍부하며, 포만감을 주면서도 단백질이 풍부한 장점이 있다. 본 발명의 복어환은 특히 공복에 간식으로 먹기에 적합하며, 심한 허기를 달래 폭식을 예방하는데 도움을 준다. 또한 본 발명의 복어환은 영양, 특히 양질의 단백질이 풍부하여 허약 체질인 사람들, 노약자들에게 좋은 영양 공급원이 될 수 있다.The pufferfish rings of the present invention are prepared by using a pufferfish powder, a low molecular weight powder, and a ginseng powder. In the blowhole ring of the present invention, the powders may be in a form combined with binding components such as a base liquid, not in the form of a powder. The pufferfish ring of the present invention is advantageous in that it is rich in nutrition, rich in protein while giving a feeling of fullness. The pufferfish ring of the present invention is particularly suitable for eating as a snack on an empty stomach, and helps prevent severe binge eating with severe hunger. In addition, the pufferfish ring of the present invention is rich in nutrients, especially high-quality proteins, and can be a good nutritional supply source for people with weakness and aged people.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. 그러나, 본 발명은 이하에서 개시되는 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이며, 단지 본 실시예들은 본 발명의 개시가 완전하도록 하며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. It should be understood, however, that the invention is not limited to the disclosed embodiments, but is capable of many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.
<재료 및 방법>≪ Materials and methods >
하기 실험에서 사용한 재료들은 시판되는 재료들을 구입하여 사용하였다.The materials used in the following experiments were purchased and used.
<실시예 1>≪ Example 1 >
국내산 복어를 구입하고, 전문 자격증 소지자가 식용 가능하도록 제독작업을 하여 가식 부위와 비가식 부위를 구분하여 손질하였다. 뼈를 포함하는 비가식 부위는 폐기 처리하고, 가식 부위만 남도록 복어를 손질하였다. 손질된 복어의 껍질을 분리하고 살코기만 양쪽으로 포뜨기 한 후 식용 가능하도록 흐르는 물에 깨끗이 세척하였다. Domestic pufferfish were purchased, and admittance was made to allow the holder of a professional certificate to eat them. The non-edible parts including bone were discarded and the blowfish was trimmed so that only the edible part remained. The skin of the cleaned blowfish was removed and only the lean meat was put on both sides and cleanly washed in running water to be edible.
물에 히카마, 엄나무 껍질 말린 것, 무, 콩나물, 두충, 겨우살이를 넣고 물의 양이 1/2가 될 때까지 끓여 1차 육수를 만들었다. 그리고 상기 1차 육수에 황귀 끓인 물을 첨가한 후 이를 물의 양이 1/2가 될 때까지 끓여 2차 육수를 만들었다. 상기 2차 육수에 설탕 및 소금을 첨가하여 조미 담금액을 제조하였다.In the water, Hikoma, dried clams, radish, bean sprouts, quail, and mistletoe were added and boiled until the amount of water was reduced to 1/2 to make primary broth. Then, the boiled water was added to the primary broth and the broth was boiled until the amount of water became 1/2. Sugar and salt were added to the above-mentioned secondary broth to prepare a seasoning amount.
이때, 1차 육수의 경우 물, 히카마, 엄나무 껍질, 무, 콩나물, 두충, 겨우살이는 100 : 10 : 10: 5: 3: 2: 2의 중량비로 혼합하여 제조하였다. 상기 황귀 끓인 물은 물과 황귀를 100 : 10의 중량비로 혼합하여 물의 양이 1/5이 될 때까지 끓인 후 황귀를 걸러내어 만들었다. 1차 육수 및 황귀 끓인 물을 1 : 0.1의 중량비로 이용하여 2차 육수를 만들었다. 그리고 2차 육수, 설탕 및 소금을 1 : 0.05 : 0.05의 중량비로 혼합하여 조미 담금액을 제조하였다.In the case of primary broth, water, hirama, bark, radish, bean sprouts, mugwort and mistletoe were mixed at a weight ratio of 100: 10: 10: 5: 3: 2: 2. The above-mentioned boiled water was prepared by mixing water and yellow squid at a weight ratio of 100: 10, boiling water until the amount of water became 1/5, and filtering the yellow squid. Secondary broth was made using primary broth and boiled water at a weight ratio of 1: 0.1. And the second broth, sugar, and salt were mixed at a weight ratio of 1: 0.05: 0.05 to prepare a seasoning mortar.
상기 조미 담금액에 복어가 완전히 잠기도록 2시간 동안 담금 공정을 거친 후 바람이 통하는 곳에서 자연건조 방식으로 음건하여 건조 복어포를 제조하였다. 그리고 상기 건조 복어포를 분쇄하여 복어 분말을 제조하였다.After the dipping process was carried out for 2 hours so that the pufferfish was completely immersed in the above-mentioned seasoning mortar, the dried pufferfish was prepared by shade drying in a natural drying manner at the windy place. Then, the dried bug was pulverized to produce blowfish powder.
한편, 오분자기를 세척 후 손질하여 감압건조하고, 이를 믹서로 분쇄하여 오분자기 분말을 제조하였다. 또한 수삼을 건조시킨 후 이를 믹서로 분쇄하여 수삼 분말을 제조하였다.On the other hand, the fine particles were cleaned and cleaned, dried under reduced pressure, and pulverized with a mixer to prepare a low molecular weight powder. The dried ginseng was further pulverized with a mixer to prepare ginseng powder.
그리고 상기 복어 분말, 오분자기 분말 및 수삼 분말을 10 : 3 : 2의 중량비로 혼합하고, 32 메쉬 체로 여과하여, 영양 분말을 제조하였다.Then, the puffer fish powder, the low molecular weight powder and the ginseng powder were mixed at a weight ratio of 10: 3: 2 and filtered through a 32 mesh sieve to prepare a nutrient powder.
꿀, 농글리세린 및 나트륨벤조에이트를 혼합하고, 95 ℃에서 용해시킨 후 불순물을 제거하여 베이스액을 제조하였다. 이 때 꿀, 농글리세린 및 나트륨벤조에이트는 10 : 2.5 : 0.02의 중량비로 이용하였다.Honey, concentrated glycerin and sodium benzoate were mixed and dissolved at 95 DEG C, and impurities were removed to prepare a base liquid. At this time, honey, concentrated glycerin and sodium benzoate were used in a weight ratio of 10: 2.5: 0.02.
상기 베이스액에 상기 영양 분말을 조금씩 첨가하여 성형이 가능한 점도가 될 때까지 골고루 혼합하고, 상기 혼합물을 90 ℃에서 환형으로 성형하여 지름이 약 3 cm인 어환을 제조하였다. The nutrient powder was added little by little to the base liquid until the mixture became viscous. The mixture was shaped into a ring at 90 DEG C to prepare a fish oil having a diameter of about 3 cm.
<실시예 2>≪ Example 2 >
히카마를 사용하지 않은 것을 제외하고 실시예 1과 동일한 방법으로 어환을 제조하였다. 즉, 히카마를 사용하지 않고 조미 담금액을 제조하고, 이를 이용하여 건조 복어포를 제조하였다. 그리고 상기 건조 복어포를 분쇄하여 복어 분말을 제조하고, 이를 이용하여 어환을 제조하였다.The fishes were prepared in the same manner as in Example 1, except that the hicahas were not used. That is, a seasoning mortar was prepared without using hicamas, and a dry blowfish was prepared using the seasoning mortar. The dried puffer fish was pulverized to prepare pufferfish powder, and fishes were prepared using the same.
<실시예 3>≪ Example 3 >
두충 및 겨우살이를 사용하지 않은 것을 제외하고 실시예 1과 동일한 방법으로 어환을 제조하였다. 즉, 두충 및 겨우살이를 사용하지 않고 조미 담금액을 제조하고, 이를 이용하여 건조 복어포를 제조하였다. 그리고 상기 건조 복어포를 분쇄하여 복어 분말을 제조하고, 이를 이용하여 어환을 제조하였다.The fishes were prepared in the same manner as in Example 1 except that no mites and mistletoe were used. Namely, the seasoning mortar was prepared without using mites and mistletoe, and dried puffer fish was prepared by using this. The dried puffer fish was pulverized to prepare pufferfish powder, and fishes were prepared using the same.
<실시예 4><Example 4>
오분자기를 세척 후 손질하여 감압건조하고, 이를 믹서로 분쇄하여 오분자기 분말을 제조하였다. 또한 수삼을 건조시킨 후 이를 믹서로 분쇄하여 수삼 분말을 제조하였다.The pentode was washed, cleaned, dried under reduced pressure, and pulverized with a mixer to prepare a pentode powder. The dried ginseng was further pulverized with a mixer to prepare ginseng powder.
그리고 상기 오분자기 분말 및 수삼 분말을 3 : 2의 중량비로 혼합하고, 32 메쉬 체로 여과하여, 영양 분말을 제조하였다.Then, the powders and the ginseng powder were mixed at a weight ratio of 3: 2 and filtered through a 32 mesh sieve to prepare a nutrient powder.
꿀, 농글리세린 및 나트륨벤조에이트를 혼합하고, 95 ℃에서 용해시킨 후 불순물을 제거하여 베이스액을 제조하였다. 이 때 꿀, 농글리세린 및 나트륨벤조에이트는 10 : 2.5 : 0.02의 중량비로 이용하였다.Honey, concentrated glycerin and sodium benzoate were mixed and dissolved at 95 DEG C, and impurities were removed to prepare a base liquid. At this time, honey, concentrated glycerin and sodium benzoate were used in a weight ratio of 10: 2.5: 0.02.
상기 베이스액에 상기 영양 분말을 조금씩 첨가하여 성형이 가능한 점도가 될 때까지 골고루 혼합하고, 상기 혼합물을 90 ℃에서 환형으로 성형하여 오분자기환을 제조하였다. The nutrient powder was added little by little to the base liquid to uniformly mix until the viscosity became moldable, and the mixture was molded into a ring shape at 90 ° C to prepare a pentagonal ring.
<실험예 1><Experimental Example 1>
50대 내지 90대 남녀 40명을 대상으로 상기 실시예 1 내지 4의 어환 및 오분자기환에 대하여 5점 척도법을 이용하여 관능평가를 수행하였다 (5점: 매우 좋음, 4점: 좋음, 3점: 보통, 2점 나쁨, 1점: 매우 나쁨). 이 때 점심 식사 이후 4시간 동안 공복을 유지한 후 어환 및 오분자기환을 섭취하게 하였다. 그리고 어환 및 오분자기환 섭취 1시간 후 공복감을 평가하였다.The sensory evaluations were performed on the female and male five-year-olds of the above Examples 1 to 4 on the basis of the 5-point scale method (5 points: very good, 4 points: good, 3 points: Normal, 2 points poor, 1 point: very bad). At this time, fasting was maintained for 4 hours after the lunch, and then the fishes and the 5th percentile were fed. The hunger was assessed 1 hour after ingestion of the fishes and 5th percentile.
그 결과, 실시예 1의 어환은 맛이 우수하며, 섭취 후 공복감 해소에 양호한 것으로 확인되었다. 그러나 실시예 4의 오분자기환은 맛은 괜찮으나 공복감 해소에는 큰 도움이 되지 않는 것으로 나타났으며, 실시예 2 및 3의 어환의 경우 관능이 좋지 않은 것으로 나타났다(표 1). As a result, it was confirmed that the fish of Example 1 was excellent in taste and good in relieving hunger after ingestion. However, the pentagonal ring of Example 4 did not help to relieve the hunger feeling, but the sensory characteristics of the fishes of Examples 2 and 3 were not good (Table 1).
Claims (10)
상기 1차 육수에 황귀 끓인 물을 혼합하고, 이를 가열하여 2차 육수를 제조하는 단계;
상기 2차 육수에 설탕 및 소금을 첨가하여 조미 담금액을 제조하는 단계;
상기 조미 담금액에 복어를 담그는 담금 단계;
상기 담금 단계를 거친 복어를 건조하여 복어포를 제조하는 단계;
상기 복어포를 분쇄하여 복어 분말을 제조하는 단계;
상기 복어 분말을 오분자기 분말과 혼합하여 영양 분말을 제조하는 단계;및
상기 영양 분말을 환형으로 성형하는 성형 단계를 포함하는
복어환의 제조 방법.
Mixing the bean sprouts, radish, bean sprouts and heating the mixture to prepare primary broth;
Mixing the first boiled water with boiling water and heating the mixture to prepare second boiled water;
Adding sugar and salt to the secondary broth to produce a seasoning amount;
A dipping step of soaking the blowfish in the seasoning liquid;
Drying the blowfish after the dipping step to produce blowfish;
Crushing the bubble bag to produce blowfish powder;
Mixing the blowfish powder with a low molecular weight powder to prepare a nutrient powder;
And a forming step of forming the nutrient powder into an annular shape
Method of manufacturing blowfish rings.
물, 히카마, 엄나무 껍질, 무, 콩나물, 두충, 겨우살이를 혼합하고, 상기 혼합물을 가열하여 1차 육수를 제조하는 것을 특징으로 하는
복어환의 제조 방법.
The method according to claim 1,
Characterized in that the mixture is heated to prepare a primary broth by mixing water, hycima, rind bark, radish, bean sprouts, mite, mistletoe and heating the mixture
Method of manufacturing blowfish rings.
상기 물, 히카마, 엄나무 껍질, 무, 콩나물, 두충, 겨우살이는 100 : 5 - 15 : 5 - 15 : 2 - 8 : 1 - 5 : 1 - 4: 1 - 4의 중량비로 혼합하는 것을 특징으로 하는
복어환의 제조 방법.
3. The method of claim 2,
The water, hicame, bark, radish, bean sprouts, mites, and mistletoe are mixed in a weight ratio of 100: 5-15: 5-15: 2 - 8: 1 - 5: 1 - 4: 1 - 4 doing
Method of manufacturing blowfish rings.
황귀 끓인 물은 물과 황귀를 100 : 5 내지 20의 중량비로 혼합하고 이를 물의 부피가 10 내지 25 %가 될 때까지 가열하여 제조하는 것을 특징으로 하는
복어환의 제조 방법.
The method according to claim 1,
Wherein the boiling water is prepared by mixing water and sulfur at a weight ratio of 100: 5 to 20 and heating the mixture to a volume of water of 10 to 25%
Method of manufacturing blowfish rings.
상기 2차 육수, 설탕 및 소금은 1 : 0.02 - 0.08 : 0.02 - 0.08의 중량비로 혼합하여 조미 담금액을 제조하는 것을 특징으로 하는
복어환의 제조 방법.
The method according to claim 1,
Wherein the secondary stock water, sugar and salt are mixed in a weight ratio of 1: 0.02 - 0.08: 0.02 - 0.08 to prepare a seasoning mortar
Method of manufacturing blowfish rings.
상기 담금 단계를 거친 복어를 그늘에서 자연건조하는 것을 특징으로 하는
복어환의 제조 방법.
The method according to claim 1,
Characterized in that the pufferfish having passed through the immersion step is naturally dried in a shade
Method of manufacturing blowfish rings.
상기 담금 단계는 조미 담금액에 제독 작업을 통하여 비가식 부위를 제거한 복어를 담가 수행하는 것을 특징으로 하는
복어환의 제조 방법.
The method according to claim 1,
Wherein the dipping step is performed by immersing the blowfish in which the non-edible portion has been removed through the admiral work on the seasoning mortar
Method of manufacturing blowfish rings.
상기 담금 단계는 조미 담금액에 껍질 및 뼈가 제거된 복어를 담가 수행하는 것을 특징으로 하는
복어환의 제조 방법.
The method according to claim 1,
Wherein the dipping step is carried out by immersing the pufferfish in which the shell and the bone have been removed in the seasoning mortar.
Method of manufacturing blowfish rings.
상기 영양 분말 제조 단계는 상기 복어 분말을 오분자기 분말 및 수삼 분말과 혼합하여 수행하는 것을 특징으로 하는
복어환의 제조 방법.
The method according to claim 1,
Wherein the nutrient powder is prepared by mixing the blowfish powder with a powder of a low molecular weight and a powder of ginseng
Method of manufacturing blowfish rings.
상기 복어 분말, 오분자기 분말 및 수삼 분말은 10 : 2 - 5 : 1 - 3의 중량비로 혼합하는 것을 특징으로 하는
복어환의 제조 방법.
10. The method of claim 9,
The bubble fish powder, the low molecular weight powder and the ginseng powder are mixed at a weight ratio of 10: 2 - 5: 1 - 3
Method of manufacturing blowfish rings.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005006601A (en) * | 2003-06-20 | 2005-01-13 | Yamaguchi Prefecture | Method for producing globefish added fermented seasoning |
| KR20050087426A (en) * | 2004-02-26 | 2005-08-31 | 김송월 | Healthy beverage containing swellfish extract and manufacturing method thereof |
| KR20060016732A (en) * | 2005-07-26 | 2006-02-22 | 이광훈 | Flavoring source and method of manufacturing the same |
| KR20100005482A (en) * | 2008-07-07 | 2010-01-15 | 씨제이제일제당 (주) | Powder composition for base sauce and method for preparing the same |
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2017
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005006601A (en) * | 2003-06-20 | 2005-01-13 | Yamaguchi Prefecture | Method for producing globefish added fermented seasoning |
| KR20050087426A (en) * | 2004-02-26 | 2005-08-31 | 김송월 | Healthy beverage containing swellfish extract and manufacturing method thereof |
| KR20060016732A (en) * | 2005-07-26 | 2006-02-22 | 이광훈 | Flavoring source and method of manufacturing the same |
| KR20100005482A (en) * | 2008-07-07 | 2010-01-15 | 씨제이제일제당 (주) | Powder composition for base sauce and method for preparing the same |
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