KR20190078964A - Method of preparation for Graciralia pickles in hot pepper paste - Google Patents
Method of preparation for Graciralia pickles in hot pepper paste Download PDFInfo
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- KR20190078964A KR20190078964A KR1020170180800A KR20170180800A KR20190078964A KR 20190078964 A KR20190078964 A KR 20190078964A KR 1020170180800 A KR1020170180800 A KR 1020170180800A KR 20170180800 A KR20170180800 A KR 20170180800A KR 20190078964 A KR20190078964 A KR 20190078964A
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- sauce
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- kochujang
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims description 6
- 240000008574 Capsicum frutescens Species 0.000 title claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 11
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 11
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 11
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000005554 pickling Methods 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 9
- 240000008042 Zea mays Species 0.000 claims description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000019992 sake Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 240000001810 Angelica gigas Species 0.000 claims description 6
- 235000018865 Angelica gigas Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 240000008067 Cucumis sativus Species 0.000 claims description 5
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 235000021573 pickled cucumbers Nutrition 0.000 claims description 3
- 241000254137 Cicadidae Species 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 claims 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
- 244000299461 Theobroma cacao Species 0.000 claims 1
- 235000009470 Theobroma cacao Nutrition 0.000 claims 1
- 238000007598 dipping method Methods 0.000 claims 1
- 239000012466 permeate Substances 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 241001474374 Blennius Species 0.000 abstract description 10
- 241001661641 Verrucosa Species 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000005406 washing Methods 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 240000002045 Guettarda speciosa Species 0.000 description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 235000019733 Fish meal Nutrition 0.000 description 2
- 241000242583 Scyphozoa Species 0.000 description 2
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
- 239000004467 fishmeal Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
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- 239000002994 raw material Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000242757 Anthozoa Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000014653 Carica parviflora Nutrition 0.000 description 1
- 241000931705 Cicada Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
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- 206010020772 Hypertension Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000287502 Phoenicopteriformes Species 0.000 description 1
- 241000070023 Phoenicopterus roseus Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000011894 couscous Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
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- 238000003756 stirring Methods 0.000 description 1
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- 239000010902 straw Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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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- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/35—Starch hydrolysates
-
- 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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A23V2250/00—Food ingredients
- A23V2250/08—Alcohol
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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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Marine Sciences & Fisheries (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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- Seasonings (AREA)
Abstract
Description
본 발명은 고추장 장아찌의 제조방법에 관한 것이며, 보다 구체적으로는 해조류인 꼬시래기의 식감을 유지하면서 장기 시식이 가능한 꼬시래기 고추장 장아찌의 제조방법에 관한 것이다. More particularly, the present invention relates to a method for preparing a cod-pitched pickled pickled rice that can be cooked for a long time while maintaining the texture of the cod, which is a seaweed.
꼬시래기(Graciralia verrucosa papenfuss)는 열대에서 온대에 걸쳐 세계 각지에 생육하는 해조류로서 홍조식물문 홍조강 꼬시래기목 꼬시래기과 속하며 세계적으로 110종이 알려져 있으며, 우리나라에서는 15종이(한국산해조류의 목록, 2001) 알려져 있고, 원산에서 제주도에 이르는 전국 각지에 생육하고 있으며, 전 세계적으로 한천원료의 60%를 꼬시래기로부터 획득하고 있는 추세에 있고, 국내에서는 초무침, 간장무침, 해초샐러드등 식용으로 이용하고 있으며 장흥지역 어업인이 자연산을 채취하여 대도시 백화점이나 식당 등에 공급하고 있는 고소득품종으로 고려되고 있다.Graciralia verrucosa papenfuss is a seaweed that grows all over the world in tropical and temperate regions. It belongs to the flamingoes of the flamingos and is known worldwide. There are 15 species in Korea (List of Korean seaweeds, 2001) It is growing in all parts of the country, from Wonsan to Jeju Island. It is in the trend of acquiring 60% of agar raw materials from around the world and is used for edible use such as vinegar, soy sauce and seaweed salad in Korea. And is considered to be a high-income variety supplied to large-city department stores and restaurants.
꼬시래기를 원료로 하는 조리방법과 관련한 선행기술로 특허문헌1에 꼬시래기 고유의 색상이 탈색될 때까지 꼬기래기를 물에 헹구고 햇볕에 말렸다가 다시 물에 헹구고 햇볕에 말리기를 수차례 반복하는 건조하는 1단계; 상기 1단계에 의해 건조된 꼬시래기와 물을 1: 30~60의 중량비로 용기에 넣어 꼬시래기가 물에 불도록 하는 2단계; 상기 2단계에 의해 꼬시래기가 물에 불면 용기를 가열하여 꼬시래기가 물에 녹아 뭉개져 겔(gel)상태가 되도록 하여 꼬시래기 점액을 얻은 3단계; 상기 3단계에 의해 얻어진 꼬시래기 점액을 고춧가루, 메주가루, 엿기름가루, 정제염, 조청 또는 물엿과 잘 혼합하고 항아리에 넣어 상온에서 숙성하는 4단계로 이루어짐을 특징으로 하는 꼬시래기를 이용한 고추장 제조방법을 개시하고 있고,특허문헌2에는 꼬시래기를 삶아서 냉각 및 선별한 다음, 소금에 절이고 자숙(煮熟)한 후, 원초를 포장하는 식용 꼬시래기의 전처리 방법을 개시하고 있으며, 또 특허문헌3에서는 꼬시래기를 주재료로 하여 한천을 제조하는 방법을 개시하고 있으나 상기 선행기술들은 꼬시래기의 식감을 유지하면서 장기 시식이 가능한 꼬시래기 고추장 장아찌를 제조하는 기술과는 무관하다.Prior art relating to a cooking method using raw material for rice is disclosed in Patent Document 1, in which rice straw is rinsed in water until color inherent in the rice is discolored, dried in the sun, rinsed again in water, and dried in the sun several times step; A step of putting the cod and the water dried by the above step 1 into a container at a weight ratio of 1:30 to 60 so that the cod is blown into water; The third step is to heat the container when the cocoon is blown in water by the above two steps to obtain the cocoon mucus so that the cocoon is melted into water to be in a gel state; The method comprising the steps of: mixing the mushroom obtained in the above step 3 with red pepper powder, meju powder, malt flour, refined salt, morning syrup or starch syrup, and mixing the mixture in a jar and aging at room temperature; Patent Document 2 discloses a pretreatment method of edible casserole which boils a cod, boils it after being cooled, selects it, boils it in salt and boils it, and then packs the original. In Patent Document 3, However, the above-mentioned prior arts are not related to the technology of manufacturing a cucumber kochujang pickling which is capable of long-term tasting while maintaining the texture of the cucumber.
본 발명에서 해결하고자 하는 과제는 꼬시래기를 이용하여 장아찌를 제조하는 방법을 제공하는 것이며, 보다 상세하게는 해조류인 꼬시래기의 식감을 그대로 유지하면서 장기적으로 저장하면서 시식할 수 있는 꼬시래기를 이용하여 고추장 장아찌를 제조하는 방법을 제공하는 것을 목적으로 하는 것이다.The object of the present invention is to provide a method for manufacturing a pickled jellyfish using a cod, and more particularly to a method for manufacturing a pickled jellyfish using a cod, which can be stored while preserving the texture of the cod, And a method for producing the same.
본 발명에서 해결하고자 하는 과제인 꼬시래기 고추장 장아찌 제조방방의 해결수단은 a). 꼬시래기 생초 또는 염장 꼬시래기를 물에 침지시킨 다음, 세척하여 불순물 및 염분(소금)을 완전히 제거하는 정선공정, b). 정성된 꼬시래기를 끓는 물에 투입하여 살짝 데친 후 냉수로 세척하는 하는 데침공정, c). 청주, 맛술, 물엿 및 간장으로 조성된 절임장에 상기 데친 꼬시래기를 투입하고, 절임장이 침지되게 하는 절임공정, d). 상기 절인 꼬시래기를 그늘 또는 40℃ 정도의 건조기에서 꼬시래기의 표면으로부터 수분만 제거되게 건조한 다음 일정 크기로 절단하는 건조공정, e). 참당귀 추출액, 조청, 생강즙 및 식초를 배합한 양념장을 끓인 다음, 고추장 및 고추발효액을 배합하여 재차 끓여 장아찌용 고추장 소스를 조제하는 소스 조제공정 및 f) 상기 장아찌용 고추장 소스를 상기 건조공정에서 수득한 꼬시래기와 균일하게 혼합되도록 버무리고 숙성시키는 꼬시래기 고추장 장아찌 제조공정을 포함하는 것으로 루어진다.The solution to the problem of the present invention is to solve the following problems in a). B) a cleaning process in which a raw or raw cod is dipped in water and then washed to remove impurities and salts (salt) completely; C) a step of putting the squeezed jujube into boiling water and boiling it slightly and washing it with cold water; A pickling process in which the above-mentioned corn cobs are put into a pickling field made of sake, sake, syrup, syrup and soy sauce, and the pickles are dipped; A drying step in which the pickled corn is dried in a shade or a drier at about 40 DEG C so as to remove only water from the surface of the cod and then cut to a predetermined size; A sauce preparation process in which a sauce mixture containing a sweet potato extract, a sweet potato extract, a sweet potato juice, a ginger juice and a vinegar is boiled, and then a red pepper paste and a fermentation liquid of pepper are mixed and boiled to prepare a red pepper paste sauce; and f) It is believed that this process involves the manufacturing process of a pickled kochujang pickle which is burnt and matured so as to be uniformly mixed with one couscous.
본 발명에 따른 상기 꼬시래기는 ‘본초강목’에 ‘맛이 달고 성질이 차며 소변을 배출하고 열을 내려준다’ 고 기록돼 있으며, 풍부한 식이 섬유가 체내 중금속과 지방, 노폐물을 흡착해 배출하는 효과가 있고, 칼륨 성분이 혈관을 깨끗하게 해 혈압 수치를 정상적으로 유지해주므로 고혈압, 고지혈증, 당뇨와 같은 성인병 예방에 효과가 있으며, 대장운동을 항진시켜 변비와 대장암 예방에 좋으며, 칼슘이 풍부해 골다공증 예방과 청소년기 성장에 도움을 주는 것으로 알려져 있다.The cod according to the present invention is said to have a "taste, property, discharge of urine and heat" in the "main herb gangmok" and the effect of abundant dietary fiber adsorbing heavy metals, fats and wastes in the body It is effective for preventing adult diseases such as hypertension, hyperlipemia and diabetes because it keeps blood pressure normal by keeping blood vessels clean. It is good for prevention of constipation and colon cancer by advancing colon movement, and calcium is rich in prevention of osteoporosis and adolescence It is known to help grow.
상기 본 발명에 따른 상기 a).정선공정은 꼬시래기 생초 또는 염장 꼬시래기로부터 이물질 등 불순물과 염분(소금)을 완전히 제거하기 위하여 물에 침지시킨 다음, 수회 세척하여 식용에 적합하도록 꼬시래기를 깨끗하게 세척하고 염분(소금)을 완전히 제거하는 공정이다.The step a) according to the present invention may be carried out by immersing in water to completely remove impurities such as foreign substances and salts (salt) from the raw fish meal or the salted fish meal, washing the fish several times to be suitable for edible use, (Salt) is completely removed.
또 상기 본 발명에 따른 b).데침공정은 끓는 물에 정선된 꼬시래기를 데친 후 냉수로 세척하여 선도 및 해조류 고유의 식감을 유지하기 위한 공정이며, 데침공정에서 중요한 것은 데친 후 냉수로 세척하여 냉각하는 과정이다. 냉수로 냉각하면서 세척하지 않으면 꼬시래기 조직이 서서히 파괴되어 물러져 식감을 나쁘게 하므로 80 ~ 100℃에서 40 ~ 1분정도로 데친 후 냉수로 세척하는 것으로 이루어진다.In addition, according to the present invention, b) according to the present invention is a process for preserving the texture of seaweed and seaweed by washing the seaweed with boiled water and then washing with cold water. . If it is not washed while being cooled with cold water, it will be gradually destroyed to break down the texture of the cucumber to deteriorate texture, so that it is boiled at 80 ~ 100 ° C for 40 ~ 1 minute and then washed with cold water.
본 발명에 따른 상기 c).절임공정 및 d).건조공정은 절임장에 데친 꼬시래기를 침지시켜 절임장이 꼬시래기에 절여지도록 하고. 절인 꼬시래기로부터 수분을 제거하는 건조과정으로써, 절임공정은 청주, 맛술 및 물엿 각각 0.5컵을 배합하고 여기에 간장 2큰술를 배합한 절임장에 데친 꼬시래기 1kg을 투입하고, 2 ~ 3시간 침지시켜 꼬시래기에 절임장이 스며들게 한 다음 절임장을 분리 제거하여 절인 꼬시래기를 얻는 것으로 이루어진다.In the curing process and d) drying process according to the present invention, the pickled cucumber is soaked in the pickle so that the pickle is cut into the cucumber. As a drying process to remove water from the pickle, 0.5 cups of sake, sake, and millet are added to the pickling process. 1 kg of corned cicadas are added to the pickles prepared by mixing 2 tablespoons of soy sauce and dipped for 2 to 3 hours. It is made by picking the seaweed, and then separating and removing the seaweed to obtain pickled corn.
그리고 건조공정은 상기 절인 꼬시래기를 그늘 또는 40℃ 정도의 건조기 내에서 건조하며, 꼬시래기의 표면으로부터 수분만 제거될 정도로 살짝 건조하는 것이 바람직하고, 건조된 꼬시래기는 5 ~ 6㎝의 길이로 절단한다.In the drying process, the pickled corn is dried in a shade or a drier at about 40 DEG C, preferably slightly dried to remove only moisture from the surface of the corn cob, and the dried cod is cut to a length of 5 to 6 cm.
본 발명에 따른 상기 e).소스 조제공정은 장아찌용 고추장 소스를 만드는 공정으로 참당귀추출물 1컵, 조청 2컵, 생강즙 3큰술 및 식초 3큰술로 조성된 양념장을 2분 정도 가열하여 끓으면, 고추장 1.5컵 및 고추발효액 3큰술을 배합하여 충분히 교반하면서 1분 정도 더 끓여 장아찌용 고추장 소스를 얻는다.According to the present invention, the process for preparing sauces according to the present invention is a process for making a red pepper sauce for pickling, which comprises boiling the sauce prepared by 1 cup of Angelica gigas Nakai extract, 2 cups of cornstarch, 3 tablespoons of ginger juice and 3 tablespoons of vinegar for 2 minutes, Add 1.5 cups of red pepper paste and 3 tablespoons of fermented red pepper and boil for about 1 minute while stirring sufficiently to obtain a red pepper paste sauce for pickles.
상기 참당귀추출액은 참당귀 5g을 물 500g에 넣고 중탕하여 당귀 추출물 1컵 정도가 되게 환 후 고형물을 분리 제거하는 것으로 이루어지며. 상기 참당귀추출액은 성질이 따듯하여 찬 성질인 꼬씨래기를 보완하는 성분으로 작용한다.The extract of Angelica gigas Nakai is prepared by adding 5 g of Angelica gigas corals to 500 g of water, adding about 1 cup of Angelica gigantosa extract to the mixture, and then removing the solid matter. The extract of Angelica gigas Nakai acts as a complementary component to the crabaceous rabbit, because it is temperate.
상기 본 발명에 따른 f).고추장 장아찌 제조공정는 상기 준비된 장아찌용 고추장 소스와 5 ~ 6㎝ 길이로 절단된 절임 꼬시래기 1kg을 배합하는 것으로 이루어지며, 장아찌용 고추장 소스는 끓는 상태에서 절임 꼬시래기에 투입하는 것이 바람직하며 제조된 꼬씨래기 고추장 장아찌는 냉장보관하면서 숙성시키는 것으로 이루어진다.F) According to the present invention, the preparation process of kochujang pickles comprises mixing the prepared koji sauce for pickles with 1 kg of cut pickles cut to a length of 5 to 6 cm, and the kochujang sauce for pickles is added to pickles in a boiling state And it is made by aging the prepared koi razor kochujang pickles in a refrigerator.
참고적으로 상기 본 발명에 기재한 계량단위로 컵, 술은 음식조리 분야에서 통상으로 사용하는 작은술(5㎖), 큰술(15㎖), 1컵(200㎖)을 기준으로 표현한 것이다.For reference, cups and sake are expressed on the basis of the small tassels (5 ml), tablespoon (15 ml), and 1 cup (200 ml) commonly used in the field of food preparation in the metering unit described in the present invention.
본 발명의 꼬시래기 고추장 장아찌는 해조류인 꼬시래기의 맛과 식감을 유지하면서 풍미가 뛰어나고 또 장기 저장하면서 계절에 구분 없이 시식이 가능한 특징이 있다.The present invention has the characteristic of keeping the taste and texture of the algae, codfish, and the taste of the kochujang, which is excellent in flavor and can be tasted without any season regardless of the long-term storage.
이하에서는 실시예를 통하여 본 발명을 구체적으로 설명하지만 실시예의 기재에 의해 본 발명이 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited to the description of the examples.
<실시예><Examples>
a). 정선공정 및 b). 데침공정 a). And (b). Decanting process
염장 꼬시래기를 깨끗한 물로 수회 세척하여 불순물과 염분(소금)을 완전히 제거하여 정성된 꼬시래기 1 kg을 끓는 물에 투입하여 2 분간 살짝 데친 후 냉수로 세척하는 하여 데친 꼬시래기를 준비한다. Remove the impurities and salt (salt) thoroughly by washing several times with clean water, and add 1 kg of the squeezed jujube into boiling water. Puddle for 2 minutes and wash with cold water.
c). 절임공정 및 d). 건조공정 c). Pickling process and d). Drying process
준비된 용기에 청주, 맛술 및 물엿 각각 0.5컵에 간장 2큰술를 배합하여 조제한 절임장에 상기 데친 꼬시래기 1kg을 투입하고, 2시간 정도 침지시켜 꼬시래기에 절임장이 스며들게 한 다음 절임장을 분리 제거한다. Add 1 kg of the above-mentioned corned cicada to the prepared pickles prepared by adding 2 tablespoons of soy sauce to 0.5 cups of sake, sashimi and syrup, and immerse for 2 hours in a prepared container.
상기 절인 꼬시래기를 40℃ 정도의 건조기에 넣고 꼬시래기의 표면으로부터 수분만 제거될 정도로 건조한 다음 건조된 꼬시래기는 5 ~ 6㎝의 길이로 절단하여 절임장에 절여 건조시킨 꼬시래기를 얻는다.The pickled cod is placed in a drier at about 40 ° C., dried to remove only water from the surface of the cod, dried and cut to a length of 5 to 6 cm to obtain a cod.
e). 소스 조제공정 및 f ). 고추장 장아찌 제조공정 e). Source preparation process and f ). Kochujang pickling process
먼저, 용기에 참당귀 5g을 물 500g과 함께 투입하고 중탕하여 중탕액이 1컵 정도가 되면 중탕액으로부터 고형분을 제거 하여 참당귀 추출액을 준비한다. First, 5 g of Angelica gigas Nakai is added to the container together with 500 g of water, and the mixture is stirred. When the amount of the hot water becomes about 1 cup, the solid content is removed from the hot water solution to prepare a true Angelica giganta extract.
다음으로, 용기에 상기 준비한 참당귀 추출액 1컵에 조청 2컵, 생강즙 3큰술 및 식초 3큰술을 투입한 양념장을 2분 정도 가열하여 끓으면, 고추장 1.5컵과 고추발효액 3큰술을 배합하고 충분히 교반하면서 1분 정도 더 끓여 장아찌용 고추장 소스를 얻는다. Next, add 2 cups of corn syrup, 3 tablespoons of ginger juice and 3 tablespoons of vinegar into 1 cup of the above prepared Angelica gigantis extract, boil it for 2 minutes, boil it, add 1.5 cups of hot pepper paste and 3 tablespoons of fermented broth, While boiling for one more minute, you get the pickled kochujang sauce.
상기에서 얻은 절임장에 절여 건조시킨 꼬시래기를 용기에 투입한 다음, 상기 장아찌용 고추장 소스를 끓는 상태에서 투입하여 꼬시래기와 장아찌용 고추장 소스가 잘 혼합되도록 버무린 다음 포장하여 냉장보관하여 숙성시킨다.The pickled sauce obtained in the above step is placed in a container and then put into a container. Then, the sauce is put in a boiling state so that the sauce is mixed with the sauce of the kochujang for pickling.
<시험예><Test Example>
상기 <실시예>의 제조방법에 따라 제조한 본 발명의 꼬시래기 고추장 장아찌에 대하여 주부 50명을 대상으로 관능검사를 실시하고 그 결과를 아래 [표 1]에 나타내었다.The sensory evaluation was carried out on the cooked kochujang pickles of the present invention prepared in accordance with the method of the present invention. The results are shown in Table 1 below.
상기 [표 1]에 나타난 바와 같이 본 발명에 따른 꼬시래기 고추장 장아찌는 맛과 외관 등에 그 품질이 우수한 것으로 나타났으며, 선호도에 있어서도 대체로 양호한 것으로 응답하였다.[Table 1] As shown in Table 1, according to the present invention, the quality of Kochujang Pickled Pickles according to the present invention is excellent in taste and appearance, and they are generally good in preference.
Claims (5)
b). 정성된 꼬시래기를 끓는 물에 투입하여 살짝 데친 후 냉수로 세척하는 하는 데침공정,
c). 청주, 맛술, 물엿 및 간장으로 조성된 절임장에 상기 데친 꼬시래기를 침지시켜절임장이 꼬시래기에 스며들게 하는 절임공정,
d). 상기 절인 꼬시래기를 그늘 또는 40℃ 정도의 건조기에서 꼬시래기의 표면으로부터 수분만 제거되게 건조한 다음 일정 크기로 절단하는 건조공정,
e). 참당귀 추출액, 조청, 생강즙 및 식초를 배합한 양념장을 끓인 다음, 고추장 및 고추발효액을 배합하여 재차 끓여 장아찌용 고추장 소스를 조제하는 소스 조제공정 및
f) 상기 장아찌용 고추장 소스를 상기 건조공정에서 수득한 꼬시래기에 투입하고 균일하게 혼합되도록 버무리고 숙성시키는 고추장 장아찌 제조공정을 포함하는 것을 특징으로 하는 꼬시래기 고추장 장아찌의 제조방법.a). A cleaning process in which a raw fish or a salted fish is immersed in water and then washed to completely remove impurities and salt (salt)
b). The squeezed juice is put into the boiling water and the juice is slightly pounded and washed with cold water.
c). A pickling process in which the pickled cucumber is immersed in a pickle made of sake, sake, syrup, syrup, and soy sauce to allow the pickle to permeate into the cucumber,
d). The pickled corn is dried in a shade or a drier at about 40 DEG C so as to remove water only from the surface of the cod and then cut to a predetermined size,
e). A sauce preparation process in which a sauce mixed with Chrysanthemum morifolium extract, Jochong, ginger juice and vinegar is boiled, then a red pepper paste and a fermented broth are mixed and boiled again to prepare a sauce for pickles,
f) adding the koji sauce sauce for pickling to the sauces obtained in the drying step, and soaking the sauce so that the sauce is homogeneously mixed, and aging the koji sauce pickling sauce.
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| KR20220020492A (en) * | 2020-08-12 | 2022-02-21 | 곽찬열 | Manufacturing process of instant hot pepper soy paste containing extract of Opuntia humifusa |
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| KR100790312B1 (en) | 2007-09-07 | 2008-03-31 | 이성배 | Method of treatment for sea string |
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| KR101312629B1 (en) * | 2011-05-30 | 2013-10-01 | 국령애 | manufacturing method of hot pepper paste with panbroiled abalone |
| KR101759282B1 (en) | 2015-09-30 | 2017-07-18 | 조선대학교산학협력단 | manufacturing method of agar extracted sea string |
| KR20170101695A (en) | 2016-02-29 | 2017-09-06 | 김원기 | manufacturing method contained gracilaria verrucosa papenfuss |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20050035715A (en) * | 2003-10-14 | 2005-04-19 | 윤영래 | Cooking herb sauce containing oriental medicine material |
| KR100790312B1 (en) | 2007-09-07 | 2008-03-31 | 이성배 | Method of treatment for sea string |
| KR20120020885A (en) * | 2010-08-31 | 2012-03-08 | 홍은식 | Papaya preserved and process for the preparation thereof |
| KR101312629B1 (en) * | 2011-05-30 | 2013-10-01 | 국령애 | manufacturing method of hot pepper paste with panbroiled abalone |
| KR101759282B1 (en) | 2015-09-30 | 2017-07-18 | 조선대학교산학협력단 | manufacturing method of agar extracted sea string |
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| KR20220020492A (en) * | 2020-08-12 | 2022-02-21 | 곽찬열 | Manufacturing process of instant hot pepper soy paste containing extract of Opuntia humifusa |
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