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

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

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}

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.

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.

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.

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.

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.

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.

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

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

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

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

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.

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.

As described above, the present invention includes at least the following effects.

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.

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.

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.

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.

Hereinafter, an embodiment according to the present invention will be described.

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.

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.

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.

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.

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.

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.

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.

Hereinafter, the manufacturing method according to the present invention will be described step by step.

① Extract generation step

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.

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.

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.

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.

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 Gulbi manufacturing stage

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.

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.

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.

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 Gulbi flesh selection step

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 Natural product impregnation step

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. .

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.

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 Gulbi ripening stage

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 Rapid freezing step

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.

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 Gulbi powder stage

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.

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 Kochujang manufacturing step

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.

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.

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.

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.

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.

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.

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.

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.

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. .

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.

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.

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.

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.

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.

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.

Evaluation items Ordinary red pepper paste Example 1 Example 2 Example 3 preference 15 29 32 27

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.

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.

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)

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. 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. 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. 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. 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. 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.