KR20200067405A - Manufacturing method of Red pepper paste using yellow corvina powder with Green tea, its Product thereby - Google Patents

Manufacturing method of Red pepper paste using yellow corvina powder with Green tea, its Product thereby Download PDF

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KR20200067405A
KR20200067405A KR1020180154218A KR20180154218A KR20200067405A KR 20200067405 A KR20200067405 A KR 20200067405A KR 1020180154218 A KR1020180154218 A KR 1020180154218A KR 20180154218 A KR20180154218 A KR 20180154218A KR 20200067405 A KR20200067405 A KR 20200067405A
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oyster
natural
pepper paste
red pepper
powder
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최영주
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    • AHUMAN NECESSITIES
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    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L11/20
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65Addition of, or treatment with, microorganisms or enzymes
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    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
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    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015Inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
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    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
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    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00Processes
    • A23V2300/14Extraction
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00Processes
    • A23V2300/20Freezing

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Abstract

The present invention relates to yellow corvina marinated in a red pepper paste which is manufactured by mixing the red pepper paste including glutinous rice and the yellow corvina including a natural plant. After soaking salted yellow corvina in a natural extract extracted from the natural plant, impregnating the natural extract in the yellow corvina, and selecting yellow corvina fillets, the present invention manufactures the yellow corvina powder by aging the yellow corvina fillets for impregnating the natural extract, rapidly freezing the same, and pulverizing the same and manufactures the yellow corvina marinated in a red pepper paste by adding an additive in the red pepper paste and mixing the same. The yellow corvina marinated in a red pepper paste can be popularized by improving texture and a preference thereof by eliminating a fishy taste of the yellow corvina, rancid odor, or an astringent taste which are disadvantages of the yellow corvina marinated in a red pepper paste by the natural plant including a green tea.

Description

천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법 및 이에 의해 제조된 굴비고추장{Manufacturing method of Red pepper paste using yellow corvina powder with Green tea, its Product thereby} Manufacturing method of oyster red pepper paste using oyster powder impregnated with natural plants and oyster red pepper paste prepared thereby {Manufacturing method of Red pepper paste using yellow corvina powder with Green tea, its Product thereby}

본 발명은 찹쌀을 포함하는 고추장과 천연식물을 머금은 굴비를 혼합하여 제조한 굴비고추장에 관한 것으로, 특히 상기 천연식물의 자체 향이나 맛에 의해 굴비가 갖는 특유의 냄새나 비린맛을 제거하여 식감이나 기호도를 향상시킬 수 있도록 한 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법 및 이에 의해 제조된 굴비고추장에 관한 것이다. The present invention relates to gulbi pepper paste prepared by mixing red pepper paste containing glutinous rice and gulbi containing natural plants, in particular, by removing the peculiar smell or fishy taste of gulbi by its own flavor or taste The present invention relates to a method for manufacturing oyster red pepper paste using oyster powder, which has been impregnated with natural plants to improve the preference, and oyster red pepper paste prepared thereby.

일반적으로, 굴비는 조기를 소금에 절여 건조한 전통 특산물로서, 지방질이 적고 양질의 단백질을 함유하고 있어 단백하면서도 저칼로리 생선으로 알려져 있음은 물론 원기회복이나 면역력을 개선하는 장점이 있으므로, 상기 고추장과 같은 각종 소스에 부재료로 혼합하는 연구가 진행 중에 있다.In general, Gulbi is a traditional specialty product that is dried by salting it early, and contains low-fat and high-quality protein, so it is known as a protein-free, low-calorie fish, and has the advantage of improving rejuvenation or immunity. Research into mixing sauces as subsidiary materials is ongoing.

예컨대, 굴비고추장은 해안지방에서 전래되어온 민족 고유의 전통적인 발효음식의 하나로서, 상기 고추장의 탄수화물로부터 생성되는 단맛이나 단백질의 분해로 인해 생성되는 구수한 맛은 물론 상기 굴비가 갖는 특유의 육단백질로 인해 영양학적으로도 매우 우수한 것으로 알려져 있다.For example, gulbi pepper paste is one of the traditional fermented foods unique to the nation that have been brought from the coastal regions, due to the sweet taste produced from carbohydrates of the red pepper paste or the delicate taste produced by the decomposition of proteins, as well as the unique meat protein of the gulbi. It is also known to be very good nutritionally.

그러나, 상기 굴비는 양질의 단백질을 함유한 우수한 품질의 지질임에도 불구하고, 상기 굴비의 건조과정에서 일조량이나 강수량과 같은 기후 조건에 따라 자체함유 단백질이 변형될 우려가 있고, 특히 상기 굴비가 갖는 특유의 비린맛으로 인해 굴비고추장의 식감을 저하시킬 수 있다.However, despite the fact that the oyster ratio is a high-quality lipid containing high-quality protein, there is a fear that the self-containing protein may be deformed according to climatic conditions such as sunshine or precipitation during the drying process of the oyster, especially the unique characteristics of the oyster ratio. Due to the fishy taste of oysters, the texture of oysters can be reduced.

즉, 상기 굴비고추장는 상기 굴비의 육질에 따라 맛이나 색상이나 품질이 다양하게 변할 우려가 있으며, 특히 상기 굴비고추장의 저장 및 유통과정에서 지방이 유출되어 산패가 일어나거나 곰팡이가 발생할 우려가 있고, 상기 굴비의 비린맛으로 인해 신세대의 입맛을 충족하기가 어려웠다.That is, there is a fear that the taste, color, or quality of the oyster oysters may vary depending on the meat quality of the oysters. In particular, there is a fear that rancidity or mold may occur due to leakage of fat during storage and distribution of the oysters. It was difficult to meet the taste of the new generation due to the fishy taste of Gulbi.

따라서, 상기 굴비의 생산공정에서 발생하는 단점 및 상기 굴비고추장의 보관 및 유통과정에서 발생하는 단점을 고려하여 상기 굴비고추장이 갖는 특유의 식감을 증대하는 많은 노력이 요구되며, 상기 굴비가 갖는 비린맛이나 냄새를 제거하여 기호도를 향상하는 연구가 절실한 실정이다. Therefore, in consideration of the disadvantages that occur in the production process of the oysters and the disadvantages that occur in the storage and distribution process of the oysters, it requires a lot of effort to increase the unique texture of the oysters, and the fishy taste of the oysters There is a desperate need to study the improvement of palatability by removing odors.

(특허문헌 1) KR 제10-0454671 B1(2004.11.03.)(Patent Document 1) KR No. 10-0454671 B1 (2004.11.03.)

(특허문헌 2) KR 제10-0668102 B1(2007.01.16.)(Patent Document 2) KR No. 10-0668102 B1 (January 16, 2007)

(특허문헌 3) KR 제10-0601031 B1(2006.07.18.) (Patent Document 3) KR 10-0601031 B1 (2006.07.18.)

(특허문헌 4) KR 제10-1861009 B1(2018.05.17.) (Patent Document 4) KR 10-1861009 B1 (2018.05.17.)

이에, 본 발명은 상기한 문제점을 해결하기 위한 것으로서, 상기 천연식물의 자체 향이나 맛에 의해 굴비가 갖는 특유의 냄새나 비린맛을 제거하여 식감이나 기호도를 향상시킬 수 있도록 한 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법 및 이에 의해 제조된 굴비고추장를 제공하는 데에 그 목적이 있다.Accordingly, the present invention is to solve the above problems, by removing the peculiar smell or fishy taste of Gulbi by the natural flavor or taste of the natural plant soaked the natural plant to improve the texture or palatability An object of the present invention is to provide a method for manufacturing oyster red pepper paste using oyster powder and a oyster red pepper paste prepared thereby.

상기한 목적을 달성하기 위한 본 발명은; 조기를 가공하여 천연식물의 맛이나 향을 머금은 굴비로 제조한 상태에서 고추장과 굴비를 적정량 혼합하여 굴비고추장을 제조하는 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법으로서, 상기 천연식물을 수증기로 찜하고 건조 및 분쇄하여 천연분말로 제조한 후, 상기 천연분말을 우려내어 천연추출물을 생성하는 추출물생성단계와; 상기 조기를 간수가 빠진 천일염에 재워서 염장하고, 상기 염장된 조기를 염수에 다수회 세척하고 건조하여 굴비를 제조하는 굴비제조단계; 상기 굴비제조단계에서 건조된 상기 굴비를 박피하여 이물질을 제거한 후 적정크기로 절단하여 굴비살을 얻는 굴비살선별단계; 상기 천연추출물에 상기 제조된 굴비살을 담구고 1 내지 3시간 동안 유지하여 상기 천연추출물의 향이나 맛을 함침하는 천연물함침단계; 상기 천연물이 함침된 상기 굴비살을 냉장고에서 1 내지 3일 동안 유지시키는 굴비살숙성단계; 상기 천연추출물의 향이나 맛이 함침된 상기 굴비살을 영하 45℃ 이하의 온도로 적어도 1시간 이상 냉동하는 급속냉동단계; 상기 급속냉동된 굴비살을 적어도 3mm 이하의 크기로 분쇄하여 분말화하는 굴비분말화단계; 및 고추장 100중량부에 대해 상기 굴비분말 10 내지 30중량부 및 첨가제 5 내지 10 중량부를 혼합하여 굴비고추장을 제조하는 고추장제조단계를 포함한다. The present invention for achieving the above object; As a method of manufacturing oyster red pepper paste using oyster powder, which contains natural plants that produce oyster red pepper paste by mixing an appropriate amount of red pepper paste and oyster paste in a state in which oyster meat containing the taste or aroma of a natural plant is prepared by processing prematurely, the natural plant After steaming with steam and drying and grinding to produce natural powder, extracting step of generating natural extract by brewing the natural powder; Gulbi production step of salting by immersing the early in the salted sea salt, and washing the salted water in brine a number of times and drying it to prepare Gulbi; A oyster meat selection step of peeling the dried oysters dried in the oyster production step to remove foreign substances and cutting the oysters to a proper size to obtain oyster meat; Dipping the prepared oyster meat in the natural extract and holding it for 1 to 3 hours to impregnate the flavor or taste of the natural extract; A oyster meat ripening step of maintaining the oyster meat meat impregnated with the natural product in a refrigerator for 1 to 3 days; A rapid freezing step of freezing the oyster meat, impregnated with the flavor or taste of the natural extract, at a temperature of minus 45° C. or lower for at least 1 hour; Gulbi powdering step of pulverizing the quick-frozen oyster meat to a size of at least 3 mm or less to powder it; And red pepper paste manufacturing step of preparing oyster red pepper paste by mixing 10 to 30 parts by weight of the oyster powder and 5 to 10 parts by weight of additives with respect to 100 parts by weight of red pepper paste.

이상과 같이 본 발명은 적어도 다음의 효과를 포함한다. As described above, the present invention includes at least the following effects.

첫째, 상기 녹차를 포함한 천연식물에 의해 상기 굴비고추장이 갖는 단점인 상기 굴비 특유의 비린맛과 산패취나 떫은 맛 등이 없어지므로 상기 굴비고추장의 식감 및 기호도가 향상되어 보급화가 가능해지는 것이다.First, because the natural plant containing the green tea does not have the characteristic fishy taste and acidity or astringent taste of the oysters, which are the disadvantages of the oysters, the texture and palatability of the oysters are improved, making it possible to become popular.

둘째, 상기 굴비고추장에 상기 녹차를 포함한 천연식물이 갖는 향이나 맛을 함침하여 식감을 향상으로써, 상기 굴비를 기피하는 어린이나 외국인도 거부감 없이 섭취할 수 있어 전통식품의 발굴에 이바지할 수 있다. Second, by enhancing the texture by impregnating the scent or taste of the natural plant containing the green tea in the gulbi pepper paste, children and foreigners who avoid the gulbi can be consumed without rejection, contributing to the discovery of traditional food.

셋째, 상기 굴비고추장에 상기 녹차가 갖는 유용성분을 함침함으로써, 상기 녹차가 갖는 카테킨을 포함한 성분을 섭취할 수 있고, 이로 인해 소비자의 생리활성화는 물론 건강증진 및 웰빙현상에 이바지할 수 있다.Third, by impregnating the oyster red pepper with the useful component of the green tea, it is possible to ingest the components containing the catechin of the green tea, thereby contributing to physiological activation of the consumer as well as health promotion and well-being.

즉, 상기 굴비고추장의 제조과정에서 상기 고추장에 일정량의 상기 굴비를 혼합하더라도, 상기 굴비 자체가 갖는 비린맛이나 향이 없어져 식감을 유혹하는 맛이나 향을 제공하여 널리 보급할 수 있는 것이다. That is, even if a certain amount of the gulbi is mixed with the red pepper paste during the manufacturing process of the oysters, the oysters themselves have no fishy taste or aroma, thereby providing a taste or aroma that entices the texture and can be widely distributed.

이하, 본 발명에 따른 실시 예를 설명한다. Hereinafter, an embodiment according to the present invention will be described.

본 발명에 따른 굴비고추장의 제조방법은, 상기 천연식물에서 천연추출물을 생성하는 추출물생성단계와, 상기 참조기를 가공하여 굴비를 제조하는 굴비제조단계와, 상기 가공된 굴비를 박피하여 굴비살을 수득하는 굴비살선별단계; 상기 굴비살에 상기 천연추출물을 함침하는 천연물함침단계와, 상기 천연물이 함침된 상기 굴비살을 일정시간 동안 숙성하는 굴비살숙성단계; 상기 천연추출물이 함침된 상기 굴비살을 급속냉동하는 급속냉동단계와, 상기 급속냉동된 상기 굴비살을 분쇄하여 분말화하는 굴비분말화단계와, 상기 분말화된 굴비살을 상기 고추장에 첨가하고 혼합하는 고추장제조단계를 포함한다.The method for preparing oyster red pepper paste according to the present invention includes an extract generating step of generating a natural extract from the natural plant, a oyster stew manufacturing step of manufacturing the oyster stew by processing the reference machine, and peeling the processed oyster stew to obtain oyster meat Oyster meat selection step; A natural product impregnation step of impregnating the natural extract with the oyster meat, and a oyster meat ripening step of aging the oyster meat impregnated with the natural product for a predetermined time; A quick freezing step of rapidly freezing the oyster meat with which the natural extract is impregnated, a oyster powdering step of pulverizing the rapidly frozen oyster meat to powder, and adding and mixing the powdered oyster meat to the pepper paste It includes a hot pepper paste manufacturing step.

상기 천연식물는 상기 굴비가 갖고 있는 특유의 비린맛이나 냄새를 제거하기 위해 첨가하는 성분으로서, 녹차, 뽕잎, 솔잎, 은행잎, 인삼, 홍삼, 홍차, 감초, 구기자, 오미자, 오갈피, 당귀, 황기, 영지버섯, 상황버섯, 산삼, 장뇌삼, 동충하초 등의 약재 바람직하지만, 이에 한정하지는 않는다. The natural plant is an ingredient added to remove the peculiar fishy taste or odor of the oyster, green tea, mulberry leaves, pine needles, ginkgo biloba, ginseng, red ginseng, black tea, licorice, goji berry, schisandra chinensis, brown rice, Angelica, hwanggi, youngji Medicinal herbs, mushrooms, wild ginseng, camphor ginseng, cordyceps, etc. are preferred, but not limited to.

상기 천연광물은 상기 굴비에 상기 천연식물을 함침함에 있어서 상기 천연식물의 반응을 활성화하여 함침효율을 증대하기 위해 첨가하는 성분으로서, 게르마늄이나 맥반석이 바람직하지만, 이에 한정하지는 않는다.The natural mineral is an ingredient added to increase the impregnation efficiency by activating the reaction of the natural plant in impregnating the natural plant with the oyster ratio, but is not limited to germanium or pulverite.

본 발명은 상기 천연식물(녹차)의 맛이나 향을 추출하는 방법으로서 상기 천연식물을 100℃ 이상의 수증기로 찜하는 방식을 적용하였으나, 그 밖에도 상기 천연식물을 삶거나 볶는 방법을 적용할 수도 있다.In the present invention, as a method of extracting the taste or aroma of the natural plant (green tea), a method of steaming the natural plant with steam of 100° C. or higher was applied, but a method of boiling or roasting the natural plant may also be applied.

본 발명은 상기 굴비에 상기 천연추출물을 함침하는 방법으로서 상기 천연추출물에 소금을 넣고 상기 굴비를 직접 담그는 방법을 적용하였으나, 상기 소금에 절인 굴비를 사용할 경우 소금을 첨가하지 않아도 무방하다. In the present invention, as a method of impregnating the natural extract with the oyster ratio, a method of directly adding the salt to the natural extract and dipping the oyster ratio was applied, but when using the salted oyster ratio, it is not necessary to add salt.

본 발명은 상기 천연추출물이 머금어진 상기 굴비를 최종적으로 세척하고 건조한 후 급속냉동하면, 상기 굴비는 육질이 부드럽고 맛이 개운하고 비린내가 없으면서 상기 천연추출물이 갖는 향이 발산된다. In the present invention, when the natural extract is finally washed and dried and then rapidly frozen, the oyster is soft in meat, has a refreshing taste and has no fishy smell, and the fragrance of the natural extract is radiated.

상기 고추장제조단계는 상기 금속냉동된 굴비를 0.3mm 이하의 크기로 분쇄하여 굴비분말로 제조하는 공정을 포함하며, 상기 찹쌀을 주성분으로하는 통상의 고추장에 상기 굴비분말 및 상기 첨가제를 규정량 첨가하고 혼합함으로써, 상기 굴비분말을 함유한 고추장을 제조하는 단계를 의미한다.The hot pepper paste manufacturing step includes a step of crushing the metal-frozen oysters to a size of 0.3 mm or less to prepare oyster powder, and adding the oyster powder and the additive to a regular hot pepper paste containing glutinous rice as a main component. By mixing, it means a step of preparing a red pepper paste containing the oyster powder.

이하, 본 발명에 따른 제조방법을 단계별로 설명한다.Hereinafter, the manufacturing method according to the present invention will be described step by step.

① 추출물생성단계 ① Extract generation step

먼저, 본 발명에 따른 천연추출물인 녹차, 뽕잎, 솔잎, 은행잎 등을 동일한 조건에서 찜하고 건조 및 분쇄하여 분말형태로 제조하는 단계로서, 이하에서는 상기 천연추출물 중 녹차에 한정하여 설명하기로 한다.First, as a step of preparing a natural extract according to the present invention in powder form by steaming, drying and crushing green tea, mulberry leaves, pine needles, ginkgo biloba, etc. under the same conditions, hereinafter, description will be limited to green tea among the natural extracts.

이때, 상기 녹차를 대신하여 상기 뽕잎이나 솔잎 등을 적용하더라도, 상기 추출물생성단계는 동일함을 첨언한다. At this time, even if the mulberry leaves or pine needles are applied instead of the green tea, it is noted that the extract generation step is the same.

상기 녹차는 전남 보성에서 천연재배방법으로 재배하여 당년에 채취한 단년생 녹차를 의미하며, 상기 녹차를 100℃ 정도의 수증기로 약 30∼40초간 찜한 후 1주일 이상 건조하여 녹차건조물을 제조하였다.The green tea refers to a perennial green tea grown in Boseong, Jeonnam by natural cultivation method and collected in the same year. Steamed green tea with steam at about 100℃ for about 30-40 seconds and dried for over a week to produce green tea dried products.

이어서, 상기 녹차건조물을 미세한 분말(녹분)로 본쇄한 후, 상기 녹분을 구멍이 미세한 면자루에 넣고 40℃의 따뜻한 물에 담그고 2시간 이상 우려내고 자연 냉각하여, 상기 녹차의 천연추출물을 얻었다. Subsequently, after the green tea dried material was ground into a fine powder (green powder), the green powder was put into a fine cotton bag with a hole and immersed in warm water at 40° C. for 2 hours or more and naturally cooled to obtain a natural extract of the green tea.

특히, 상기 녹차를 우려내어 천연추출물을 제조함에 있어서, 상기 천연추출물에 맥반석이나 게르마늄과 같은 천연광물을 적어도 24시간 담그고 유지하여 상기 천연추출물의 반응을 활성화하였다.In particular, in preparing the natural extract by brewing the green tea, a natural mineral such as mackban stone or germanium was immersed and maintained in the natural extract for at least 24 hours to activate the reaction of the natural extract.

② 굴비제조단계 ② Gulbi manufacturing stage

먼저, 본 발명에 따른 굴비는 법성포에서 어획한 참조기를 가공한 것을 의미하며, 법성포의 자연환경, 지리조건, 기상조건에 맞춰 건조한 후, 적어도 1년 이상 간수가 빠진 천일염으로 염장하여 제조하였다.First, the oyster ratio according to the present invention means that a reference group caught in Beopseongpo is processed, and dried according to the natural environment, geographic conditions, and weather conditions of Beopseongpo, and then salted with sun salt that has been deprived for at least one year.

이때, 상기 참조기를 사용하여 각 크기별로 선별한 후, 상기 선별된 조기에 소금간을 하였으며, 상기 소금간에 사용되는 소금은 서해안의 천일염으로서 적어도 1년 이상 간수가 빠진 소금을 의미한다. In this case, after each size was selected by using the reference device, the selected salt was salted at an early stage, and the salt used between the salts is salt on the west coast, meaning salt that has been left out for at least one year or more.

상기 참조기 중 크기가 큰 조기는 아가미와 입에 소금(귀소금)을 넣는 방식을 작용하였고, 상기 조기의 크기에 맞추어 4 내지 6시간 소금에 재운 결과, 상기 조기의 염도는 우리 입맛에 맞는 0.7%였다. In the early stage of the reference period, a method in which salt (ear salt) was added to the gills and the mouth acted, and as a result of simmering in salt for 4 to 6 hours according to the size of the early stage, the early salinity was 0.7% suited to our taste It was.

상기 소금에 절인 조기를 작은 것은 20마리씩, 큰 것은 10마리씩 엮어서 깨끗한 염수(정수된 바닷물)에 2∼3회 세척한 후, 법성포의 해풍에 의해 12시간 이상 건조하여 본원발명에 적합한 굴비를 수득하였다.The salted prematurely, 20 small ones and 10 large ones were woven together, washed 2-3 times in clean brine (purified seawater), and then dried for more than 12 hours by the sea breeze of Beopseongpo to obtain an oyster ratio suitable for the present invention. .

③ 굴비살선별단계③ Gulbi flesh selection step

본 발명에 따른 굴비살선별단계는 상기 굴비에 포함된 이물질을 제거하여 살부문만을 선별하는 단계로서, 굴비제조단계에서 건조된 굴비를 가공기(미도시)에 수용한 상태에서 상기 굴비의 머리부분이나 꼬리부분은 물론 껍질을 박피하여 이물질을 제거하한 후 절단기(미도시)에서 절단하여 굴비살만을 선별하였다.The step of sorting the oysters according to the present invention is a step of removing the foreign substances contained in the oysters and selecting only the fleshy parts, while the heads of the oysters or the heads of the oysters are kept in the state where the oysters dried in the oyster production step are accommodated in a processing machine (not shown). After removing the foreign matter by peeling the skin as well as the tail, it was cut in a cutter (not shown) to select only oyster meat.

④ 천연물함침단계 ④ Natural product impregnation step

본 발명에 따른 천연물함침단계는 상기 굴비에 상기 천연추출물의 향이나 맛이 배이게 하는 단계로서, 상기 천연추출물에 염도 3%정도의 소금을 첨가한 후 상기 조기를 담그고 2시간부터 12시간까지 염장하였다. The natural product impregnation step according to the present invention is a step of doubling the scent or taste of the natural extract in the oyster ratio, adding the salt with a salinity of about 3% to the natural extract and soaking the early and salting it from 2 hours to 12 hours. .

이 과정에서, 상기 천연추출물을 20∼30분 간격으로 교반하여 상기 녹차 성분과 향이 균일하게 배이게 하였으며, 상기 천연추출물이 배인 상기 굴비를 염수에서 2 내지 3회 세척한 후 3시간 이상 건조하였다. In this process, the natural extract was stirred at intervals of 20 to 30 minutes to uniformly double the green tea component and scent, and the oyster ratio of the natural extract was washed 2-3 times in brine and dried for 3 hours or more.

그 결과, 상기 건조된 굴비에 상기 천연추출물이 함침되어 상기 천연추출물의 향이나 맛을 그대로 간직한 굴비가 제조되었으며, 상기 굴비에 함침된 천연추출물의 향이나 맛을 그대로 느낄 수 있었다. As a result, the natural extract was impregnated with the dried gulbi to produce gulbi that retains the flavor or taste of the natural extract, and it was possible to feel the flavor or taste of the natural extract impregnated with the gulbi.

⑤ 굴비살숙성단계⑤ Gulbi ripening stage

본 발명에 따른 굴비살숙성단계는 상기 천연추출물이 함침된 굴비 자체가 갖는 진한 맛이나 향을 부가하기 위한 단계로서, 상기 천연물이 함침된 상기 굴비에 보습제 1∼3%를 넣고 냉장고에서 1 내지 3일 동안 유지시켰다.Gulbi ripening step according to the present invention is a step for adding the rich taste or aroma of the gulbi itself impregnated with the natural extract, wherein 1 to 3% of a moisturizer is added to the gulbi impregnated with the natural product in the refrigerator 1 to 3 Maintained for a day.

⑥ 급속냉동단계⑥ Rapid freezing step

본 발명에 따른 금속냉동단계는 상기 굴비살숙성단계를 거쳐 숙성된 상기 굴비상를 영하 45℃ 이하의 온도에서 적어도 1시간 내지 3시간 정도의 시간으로 급속냉동하는 단계로서, 상기 맥반석이나 게르마늄에 의해 활성화됨은 물론 상기 녹차추출물을 머금은 녹차굴비를 수득한다.The metal freezing step according to the present invention is a step of rapidly freezing the oyster statue aged through the oyster sterilization step at a temperature of minus 45°C or less at a time of at least 1 hour to 3 hours, activated by the pulse rock or germanium. Of course, the green tea extract containing the green tea extract is obtained.

상기 녹차굴비를 성인 103명을 대상으로 시식을 시행한 결과, 대부분의 시식자가 우선 육질이 부드럽고, 고유의 녹차향기로 인하여 굴비 자체의 비린내가 거의 없으며, 식후에는 뒷맛이 개운하다고 하였다.As a result of tasting the green tea gulbi for 103 adults, most of the tasting people said that the meat was soft first, and there was almost no fishy smell due to the unique green tea fragrance, and the aftertaste was refreshed after eating.

⑦ 굴비분말화단계⑦ Gulbi powder stage

본 발명에 따른 굴비분말화단계는 상기 녹차굴비를 식품분쇄기(미도시)에 넣고 분쇄하는 단계로서, 상기 굴비분말은 가능한 3mm 이하의 크기를 갖도록 분말화하여 부드러운 육질을 제공하는 단계를 의미한다. The gulbi powdering step according to the present invention is a step of pulverizing the green tea gulbi in a food grinder (not shown), and the gulbi powder is powdered to have a size of 3 mm or less as possible to provide soft meat.

이때, 상기 굴비분말은 교반기에 넣고 저어주면서 건조함으로써 상기 굴비분말에 잔류하는 수분함량을 최대한도로 줄여야한다. At this time, the oyster powder should be reduced by maximizing the moisture content remaining in the oyster powder by putting it in a stirrer and stirring while drying.

⑧ 고추장제조단계 ⑧ Kochujang manufacturing step

본 발명에 따른 고추장제조단계는 상기 찹쌀을 주성분으로 하는 고추장과 상기 천연추출물을 머금은 굴비를 혼합하는 단계로서, 상기 고추장 100중량부에 대해 상기 굴비분말 10 내지 30중량부를 혼합한다.The hot pepper paste manufacturing step according to the present invention is a step of mixing red pepper paste containing the glutinous rice as a main component and gulbi containing the natural extract, and mixing 10 to 30 parts by weight of the oyster powder with respect to 100 parts by weight of the red pepper paste.

상기 고추장에 상기 천연추출물을 머금은 굴비를 혼합함에 있어서, 상기 굴비분말 10 내지 30 중량부와 함께 상기 첨가제 5 내지 10 중량부를 부가하여 상기 굴비고추장의 식감을 증대함이 바람직하다.When mixing the oyster ratio containing the natural extract in the red pepper paste, it is preferable to increase the texture of the oyster red pepper paste by adding 5 to 10 parts by weight of the additive together with 10 to 30 parts by weight of the oyster powder.

이때, 상기 첨가제로는 물엿 및 벌꿀을 포함하는 당류, 매실 및 배를 포함하는 과일류, 인삼 및 더덕을 포함하는 약재류, 양파 및 마늘을 포함하는 야채류 중 어느 하나 또는 이들의 혼합물이 바람직하다. In this case, as the additive, any one or a mixture of saccharides including starch syrup and honey, fruits including plum and pear, medicinal herbs including ginseng and deodeok, vegetables including onion and garlic, or mixtures thereof is preferable.

먼저, 상기 단년생 녹차잎 10㎏을 채취하고 정수로 깨끗하게 세척한 후 가열기에 장입하고 100℃의 수증기를 이용하여 약 40초간 찜하고 적어도 1주일 건조하고 분쇄기로 분쇄하여 상기 녹차분말을 제조하였다.First, 10 kg of the green tea leaves were collected, washed with purified water, charged into a heater, steamed for about 40 seconds using water vapor at 100° C., dried for at least one week, and pulverized with a grinder to prepare the green tea powder.

또한, 상기 녹차분말이 담겨진 면자루를 수용한 상태에서, 40℃ 정도의 온도를 유지하는 따뜻한 물에 2시간 동안 우려낸 결과, 상기 녹차분말로부터 진한 녹색상태의 상기 녹차추출물을 수득할 수 있었다. In addition, in the state in which the green tea powder-containing cotton sack was accommodated, the result was brewed in warm water maintaining a temperature of about 40° C. for 2 hours, and the green tea extract in the dark green state could be obtained from the green tea powder.

한편, 상기 참조기 10㎏을 1년 이상 간수가 빠진 소금을 사용하여 4시간 정도 염장한 후, 상기 염장된 조기를 크기별로 엮어서 염수에 넣고 2∼3회 세척하고 12시간 이상 건조하여 건조된 굴비를 수득하였다.On the other hand, after 10 kg of the reference machine is salted for about 4 hours using salt without guard water for more than 1 year, weave the salted early by size, put it in brine, wash 2 to 3 times, dry it for more than 12 hours, and dry it. Obtained.

또한, 상기 녹차추출물에 상기 맥반석 1kg을 넣고 24시간 담궈 활성화한 후, 상기 활성화된 녹차추출물에 상기 굴비를 3시간 정도 담그면서 20분 정도의 간격으로 교반하여 녹차의 성분과 향이 배이게 하였다.In addition, after adding 1 kg of the mackban stone to the green tea extract and immersing it for 24 hours, the oyster ratio was soaked in the activated green tea extract for about 3 hours and stirred at intervals of about 20 minutes to double the components and flavor of green tea.

또한, 상기 녹차추출물이 배인 상기 굴비를 염수로 2회 세척한 후 해풍에 의해 3시간 건조한 다음, 영하 45℃에서 급속 냉동하여 본 발명에 따른 천연식물 및 천연광물을 함침한 녹차굴비를 수득하였다. In addition, after washing the gulbi twice the green tea extract with brine was dried for 3 hours by sea breeze, and then rapidly frozen at minus 45°C to obtain green tea gulbi impregnated with natural plants and natural minerals according to the present invention.

또한, 상기 급속냉동된 녹차굴비를 3mm 이하의 크기로 분쇄한 후 건조기에서 건조하여 굴비분말로 제조한 결과, 상기 굴비분말의 무게는 4,5㎏이었으며, 상기 굴비분말에 수분이 거의 함유되지 않았다.In addition, the quick-frozen green tea oysters were crushed to a size of 3 mm or less and dried in a dryer to produce oyster powders. As a result, the weights of the oyster powders were 4,5 kg, and the oyster powders contained little moisture. .

이어서, 상기 고추장 10.0㎏에 상기 굴비분말 1.0㎏ 및 물엿 0.5㎏을 첨가하여 혼합한 다음, 서늘한 음지에서 15일간 숙성시킨 결과, 상기 녹차의 맛이나 향을 충분히 머금은 굴비고추장이 제조되었다. Subsequently, after adding and mixing 1.0 kg of oyster powder and 0.5 kg of starch syrup to 10.0 kg of red pepper paste, the result was aged for 15 days in a cool shade, and oyster red pepper paste with a sufficient flavor or aroma of green tea was prepared.

먼저, 본 실시예 2에서의 추출물생성단계와 굴비제조단계와 천연물함침단계와 급속냉동단계와 굴비분말화단계는 실시예 1과 동일하며, 다만 상기 고추장제조단계에서의 함량비가 실시예 1과 상이함을 첨언한다.First, the extract generation step in this Example 2, the oyster production step, the natural product impregnation step, the rapid freezing step and the oyster powdering step are the same as in Example 1, except that the content ratio in the pepper paste manufacturing step is different from Example 1 Adds.

즉, 상기 고추장제조단계에서 상기 고추장 10.0㎏에 상기 굴비분말 2.0㎏ 및 물엿 0.5㎏을 첨가하여 혼합한 후 서늘한 음지에서 15일간 숙성시킨 결과, 상기 녹차의 맛이나 향이 머금어져 있음을 알 수 있었다. That is, as a result of mixing and mixing the oyster powder 2.0kg and starch syrup 0.5kg to the red pepper paste 10.0kg in the red pepper paste manufacturing step, and aged for 15 days in a cool shade, it was found that the taste or aroma of the green tea is faded.

먼저, 본 실시예 3에서의 추출물생성단계와 굴비제조단계와 천연물함침단계와 급속냉동단계와 굴비분말화단계는 실시예 1과 동일하며, 다만 상기 고추장제조단계에서의 함량비가 실시예 1과 상이함을 첨언한다.First, the extract generation step in this Example 3, the oyster production step, the natural product impregnation step, the rapid freezing step and the oyster powdering step are the same as in Example 1, except that the content ratio in the pepper paste manufacturing step is different from Example 1 Adds.

즉, 상기 고추장제조단계에서 상기 고추장 10.0㎏에 상기 굴비분말 3.0㎏ 및 물엿 0.5㎏을 첨가하여 혼합한 후 서늘한 음지에서 15일간 숙성시킨 결과, 상기 녹차의 맛이나 향이 머금어져 있음을 알 수 있었다. That is, as a result of mixing and adding 3.0 kg of oyster powder and 0.5 kg of starch syrup to 10.0 kg of red pepper paste in the red pepper paste manufacturing step, and then aging in cool shade for 15 days, it was found that the taste or aroma of green tea is faded.

한편, 상기 실시예 1 내지 실시예 3의 맛이나 향을 비교하기 위하여, 마을에 거주하는 103인에게 통상의 고추장과 본 발명의 굴비고추장에 대한 선호도를 비교한 결과, 하기의 표 1과 같이 요약할 수 있다. On the other hand, in order to compare the taste or aroma of Examples 1 to 3, as a result of comparing the preferences for ordinary red pepper paste and oyster red pepper paste of the present invention to 103 people living in the village, summarized as in Table 1 below can do.

평가항목Evaluation items 통상의 고추장Ordinary red pepper paste 실시예 1Example 1 실시예 2Example 2 실시예 3Example 3 선호도preference 1515 2929 3232 2727

표 1에서와 같이, 실시예 1 내지 3을 선호하는 사람이 85% 이상으로서, 상기 굴비고추장이 통상의 고추장에 비해 선호도가 높았으며, 이에 의해 상기 천연추출물에 의해 상기 굴비 특유의 비린맛이나 냄새어 없어짐을 알 수 있다.As shown in Table 1, those who prefer Examples 1 to 3 are 85% or more, and the oyster red pepper paste has a higher preference than the usual red pepper paste, whereby the natural fish extract has a unique fishy taste or odor. You can see that it disappears.

또한, 상기 실시예 1 내지 상기 실시예 3의 선호도가 비슷한 것으로 미루어 보아, 상기 굴비의 함량을 10 내지 30 중량부 포함하더라도, 상기 굴비 자체가 갖는 특유의 맛이나 향을 느끼지 못하는 것으로 확인되었다.In addition, considering that the preferences of Examples 1 to 3 were similar, it was confirmed that even if the content of the oyster was included in 10 to 30 parts by weight, the unique taste or aroma of the oyster was not felt.

이상과 같이, 본 발명은 상술한 실시 예에 한정되지 아니하며, 청구 범위에서 청구되는 본 발명의 기술적 사상에 벗어남 없이 해당 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 자명한 변형 실시가 가능하며, 이러한 변형 실시는 본 발명의 범위에 속한다. As described above, the present invention is not limited to the above-described embodiments, and it is possible to carry out obvious modifications by those skilled in the art to which the present invention pertains without departing from the technical spirit of the present invention as claimed in the claims. The implementation of such modifications is within the scope of the present invention.

Claims (6)

조기를 가공하여 천연식물의 맛이나 향을 머금은 굴비로 제조한 상태에서 고추장과 굴비를 적정량 혼합하여 굴비고추장을 제조하는 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법으로서,
상기 천연식물을 수증기로 찜하고 건조 및 분쇄하여 천연분말로 제조한 후, 상기 천연분말을 우려내어 천연추출물을 생성하는 추출물생성단계와;
상기 조기를 간수가 빠진 천일염에 재워서 염장하고, 상기 염장된 조기를 염수에 다수회 세척하고 건조하여 굴비를 제조하는 굴비제조단계;
상기 굴비제조단계에서 건조된 상기 굴비를 박피하여 이물질을 제거한 후 적정크기로 절단하여 굴비살을 얻는 굴비살선별단계;
상기 천연추출물에 상기 제조된 굴비살을 담구고 1 내지 3시간 동안 유지하여 상기 천연추출물의 향이나 맛을 함침하는 천연물함침단계;
상기 천연물이 함침된 상기 굴비살을 냉장고에서 1 내지 3일 동안 유지시키는 굴비살숙성단계;
상기 천연추출물의 향이나 맛이 함침된 상기 굴비살을 영하 45℃ 이하의 온도로 적어도 1시간 이상 냉동하는 급속냉동단계;
상기 급속냉동된 굴비살을 적어도 3mm 이하의 크기로 분쇄하여 분말화하는 굴비분말화단계; 및
고추장 100중량부에 대해 상기 굴비분말 10 내지 30중량부 및 첨가제 5 내지 10 중량부를 혼합하여 굴비고추장을 제조하는 고추장제조단계;
를 포함하고,
상기 추출물생성단계는,
상기 천연식물을 100℃ 이상의 수증기에서 30∼40초간 찜한 후 적어도 1주일 이상 건조하는 제1공정과,
상기 건조된 천연식물을 분쇄하여 천연분말로 만드는 제2공정,
상기 천연분말을 면자루에 넣고, 40℃ 정도의 따뜻한 물에 담그어 2시간 이상 녹차를 우려낸 후 식혀서 천연추출물을 수득하는 제3공정, 및
상기 천연추출물에 상기 천연광물을 24시간 이상 담궈 활성화하는 제4공정,
을 포함하고,
상기 굴비제조단계는,
상기 조기를 크기별로 선별한 상태에서 적어도 1년 이상 간수가 빠진 천일염으로 4시간부터 6시간 염장하는 제1공정과,
상기 천일염에 의해 염장된 상기 조기를 염수(정수된 바닷물)에 2∼3회 세척하는 제2공정, 및
상기 세척된 조기를 12시간 이상 건조하여 굴비를 수득하는 제3공정,
을 포함하는 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법.
As a method of manufacturing oysters red pepper paste using oyster powder, which contains natural plants that produce oyster red pepper paste by mixing an appropriate amount of red pepper paste and oysters in a state that is prepared with oysters containing the taste or aroma of natural plants by processing early stages,
After the natural plant is steamed and dried and pulverized to produce a natural powder, an extract generation step of generating the natural extract by taking out the natural powder;
Gulbi production step of salting by immersing the early in the salted sea salt, and washing the salted water in brine a number of times and drying it to prepare Gulbi;
A oyster meat selection step of peeling the dried oysters dried in the oyster production step to remove foreign substances and cutting the oysters to a proper size to obtain oyster meat;
Dipping the prepared oyster meat in the natural extract and holding it for 1 to 3 hours to impregnate the flavor or taste of the natural extract;
A gulbi ripening step of maintaining the gulbisal impregnated with the natural product in a refrigerator for 1 to 3 days;
A rapid freezing step of freezing the oyster meat with which the flavor or taste of the natural extract is impregnated at a temperature below 45°C for at least 1 hour;
A gulbi powdering step of pulverizing the rapidly frozen oyster meat to a size of at least 3 mm or less to form a powder; And
A red pepper paste manufacturing step of preparing oyster red pepper paste by mixing 10 to 30 parts by weight of the oyster powder and 5 to 10 parts by weight of additives with respect to 100 parts by weight of red pepper paste;
Including,
The extract generation step,
A first step of steaming the natural plant in water at a temperature of 100° C. or higher for 30 to 40 seconds and drying it for at least one week,
A second process of pulverizing the dried natural plant into natural powder,
A third step of putting the natural powder into a cotton bag, dipping it in warm water at about 40° C. for 2 hours or more to cool the green tea, and then cooling it to obtain a natural extract.
A fourth process of immersing the natural mineral in the natural extract for more than 24 hours to activate it
Including,
The gulbi manufacturing step,
The first process of salting for 4 to 6 hours with a sun infection with at least 1 year of guardian absent from the condition of selecting the size by size,
A second process of washing the prematurely salted salt by the sea salt with brine (purified seawater) 2-3 times, and
A third step of drying the washed prematurely over 12 hours to obtain oyster ratio,
Method of manufacturing a oyster red pepper paste using oyster powder impregnated with natural plants containing.
제 1항에 있어서, 상기 천연식물는,
녹차, 뽕잎, 솔잎, 은행잎, 인삼, 홍삼, 홍차, 감초, 구기자, 오미자, 오갈피, 당귀, 황기, 영지버섯, 상황버섯, 산삼, 장뇌삼, 동충하초 중 어느 하나 또는 이들의 혼합물인 것을 특징으로 하는 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법.
The method of claim 1, wherein the natural plant,
Green tea, mulberry leaves, pine needles, ginkgo biloba, ginseng, red ginseng, black tea, licorice, goji berry, omija, brown ginseng, Angelica, hwanggi, ganoderma mushroom, shiitake mushroom, wild ginseng, camphor ginseng, cordyceps, or a mixture thereof Method of manufacturing oyster red pepper paste using oyster powder impregnated with plants.
제 1항에 있어서, 상기 천연광물은,
맥반석 또는 게르마늄 중 어느 하나인 것을 특징으로 하는 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법.
The method of claim 1, wherein the natural mineral,
A method for manufacturing oyster red pepper paste using oyster oyster powder impregnated with a natural plant, characterized in that it is either mackbanseok or germanium.
제 1항에 있어서, 상기 천연물함침단계는,
상기 천연추출물을 교반하여 상기 천연추출물의 성분 및 향을 상기 굴비에 균일하게 함침시키는 교반공정을 더 포함하는 것을 특징으로 하는 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법.
According to claim 1, The step of impregnating the natural product,
A method of manufacturing oyster red pepper paste using oyster powder, which is impregnated with a natural plant, further comprising a stirring step of uniformly impregnating the ingredients and aroma of the natural extract with the oyster by stirring the natural extract.
제 1항에 있어서, 상기 첨가제는,
물엿 및 벌꿀을 포함하는 당류, 매실 및 배를 포함하는 과일류, 인삼 및 더덕을 포함하는 약재류, 양파 및 마늘을 포함하는 야채류 중 적어도 어느 하나 또는 이들의 혼합물인 것을 특징으로 하는 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법.
According to claim 1, The additive,
Natural plants characterized by being at least one of a mixture of sugars containing starch syrup and honey, fruits including plums and pears, medicinal herbs including ginseng and deodeok, vegetables including onions and garlic, or mixtures thereof Method for preparing oyster red pepper paste using all oyster powder.
청구항 1 내지 청구항 5 중 적어도 어느 한 항에 기재된 상기 천연식물이 스며든 굴비분말을 이용한 굴비고추장의 제조방법에 의해 제조된 것을 특징으로 하는 굴비고추장. Claim 1 to claim 5, wherein the natural plant according to any one of claims 1 to 5, characterized in that produced by the method of manufacturing oysters red pepper paste using oyster powder.
KR1020180154218A 2018-12-04 2018-12-04 Manufacturing method of Red pepper paste using yellow corvina powder with Green tea, its Product thereby KR102145899B1 (en)

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