KR20210033303A - Manufacturing method of fish paste containing yellow lacquer - Google Patents
Manufacturing method of fish paste containing yellow lacquer Download PDFInfo
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- KR20210033303A KR20210033303A KR1020190114869A KR20190114869A KR20210033303A KR 20210033303 A KR20210033303 A KR 20210033303A KR 1020190114869 A KR1020190114869 A KR 1020190114869A KR 20190114869 A KR20190114869 A KR 20190114869A KR 20210033303 A KR20210033303 A KR 20210033303A
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- hwangchil
- fish cake
- fish
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 77
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000004922 lacquer Substances 0.000 title description 3
- 235000012970 cakes Nutrition 0.000 claims abstract description 65
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000002023 wood Substances 0.000 claims abstract description 9
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000020995 raw meat Nutrition 0.000 description 4
- 230000035943 smell Effects 0.000 description 4
- 241000208340 Araliaceae Species 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 150000007949 saponins Chemical class 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- YOVSPTNQHMDJAG-QLFBSQMISA-N (+)-β-selinene Chemical compound C1CCC(=C)[C@@H]2C[C@H](C(=C)C)CC[C@]21C YOVSPTNQHMDJAG-QLFBSQMISA-N 0.000 description 2
- GAIBLDCXCZKKJE-QRYCCKSOSA-N (-)-Germacrene D Natural products C(C)(C)[C@H]1/C=C/C(=C)CC/C=C(/C)\CC1 GAIBLDCXCZKKJE-QRYCCKSOSA-N 0.000 description 2
- OPFTUNCRGUEPRZ-QLFBSQMISA-N (-)-β-elemene Chemical compound CC(=C)[C@@H]1CC[C@@](C)(C=C)[C@H](C(C)=C)C1 OPFTUNCRGUEPRZ-QLFBSQMISA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N (3β)-Cholest-5-en-3-ol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 240000008529 Triticum aestivum Species 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000005035 ginseng Nutrition 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000021307 wheat Nutrition 0.000 description 2
- XUEHVOLRMXNRKQ-KHMAMNHCSA-N α-Cubebene Chemical compound CC(C)[C@@H]([C@H]12)CC[C@@H](C)[C@]32[C@@H]1C(C)=CC3 XUEHVOLRMXNRKQ-KHMAMNHCSA-N 0.000 description 2
- YJISHJVIRFPGGN-UHFFFAOYSA-N 5-[5-[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy-6-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxymethyl]-3,4-dihydroxyoxan-2-yl]oxy-6-(hydroxymethyl)-2-methyloxane-3,4-diol Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 YJISHJVIRFPGGN-UHFFFAOYSA-N 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000002840 Allium cepa Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 240000003917 Bambusa tulda Species 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 229940107161 Cholesterol Drugs 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 210000003414 Extremities Anatomy 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 206010024229 Leprosy Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 208000008085 Migraine Disorders Diseases 0.000 description 1
- 206010027603 Migraine headache Diseases 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 210000003491 Skin Anatomy 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- QMAYBMKBYCGXDH-RRFJBIMHSA-N alpha-Muurolene Natural products C1CC(C)=C[C@@H]2[C@H](C(C)C)CC=C(C)[C@H]21 QMAYBMKBYCGXDH-RRFJBIMHSA-N 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000000844 anti-bacterial Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 229940076810 beta Sitosterol Drugs 0.000 description 1
- 229930014122 beta-selinenes Natural products 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000001079 digestive Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 231100000544 menstrual irregularity Toxicity 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 235000002732 oignon Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 210000000056 organs Anatomy 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003014 reinforcing Effects 0.000 description 1
- 150000004354 sesquiterpene derivatives Chemical group 0.000 description 1
- 229930004725 sesquiterpenes Natural products 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001256 tonic Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- QMAYBMKBYCGXDH-ZNMIVQPWSA-N α-muurolene Chemical compound C1CC(C)=C[C@H]2[C@H](C(C)C)CC=C(C)[C@H]21 QMAYBMKBYCGXDH-ZNMIVQPWSA-N 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N β-Sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Abstract
Description
본 발명은 어묵을 제조하는 방법에 관한 것으로서, 더욱 상세하게는 어묵 원재료에 황칠 분말가루와 황칠 엑기스를 첨가하여 어묵을 제조하는 방법에 관한 것이다.The present invention relates to a method of manufacturing a fish cake, and more particularly, to a method for preparing a fish cake by adding hwangchil powder and hwangchil extract to raw fish cake raw materials.
통상적으로 어묵은 어육을 주원료로 하는 어육가공품으로서, 그 종류와 형태가 다양하고 조리방법도 간단해서 어떤 형태의 조리에도 다양하게 응용되고 있으며, 일반적으로 다른 동물성 단백질 식품류에 비해 가격이 저렴하여 일반 서민들이 많이 애용하는 식품이다.Generally, fish cakes are processed fish meat products that use fish meat as the main ingredient, and are widely applied to any type of cooking because they have a variety of types and forms and a simple cooking method. In general, they are cheaper than other animal protein foods. It is a food that many people love.
이러한 어묵은 어류의 부패되기 쉬운 부분으로서의 머리, 내장 및 비늘 등을 제거한 생선살인 어육에 소량의 소맥분과 소금, 조미료 등이 첨가되어 이루어진 식품이다. 또한 어묵은 필수 아미노산과 고급의 불포화지방산을 많이 함유하고 있는 생선살을 주성분으로 하고 있음에 기인하여 체내의 콜레스테롤 함량을 저하시키는 데 효과가 있으며, 조리가 간단하고 형상이 다양하여 간식용이나 각종 요리의 재료로서 널리 인식되어 있다.These fish cakes are foods made by adding a small amount of wheat flour, salt, seasoning, etc. to fish meat, which is the flesh of fish from which the head, internal organs and scales, etc., which are easily perishable parts of fish, are removed. In addition, fish cakes are effective in lowering the cholesterol content in the body due to the fact that fish paste contains a lot of essential amino acids and high-grade unsaturated fatty acids. It is widely recognized as a material for
일반적인 어묵 제조과정에 의하면, 약 70% 이상의 어육에 소맥분과 소량의 식염, 조미료, 식품첨가물 등을 첨가하여 교반기에서 마쇄와 균일한 혼합이 이루어지도록 하여 점착성이 있는 고기풀 상태로 반죽이 이루어지도록 한 후, 이 고기풀 상태의 반죽을 소정 형태로 성형하여 튀김 솥에서 유탕처리를 행하는 일련의 과정으로 이루어진다. 이러한 제조과정을 거친 어묵은 냉각기에서 냉각된 후 포장되어 출하되는 과정을 거치게 된다.According to the general fish cake manufacturing process, wheat flour, a small amount of salt, seasoning, food additives, etc. are added to about 70% or more of fish meat, so that the mixture is ground and uniformly mixed with a stirrer, so that the dough is made in a sticky meat paste state. Thereafter, the dough in the state of meat paste is molded into a predetermined shape, followed by a series of processes of frying in a frying pot. The fish cakes that have gone through this manufacturing process are cooled in a cooler and then packaged and shipped.
종래의 일반적인 형태의 어묵에 별도의 향미성분이나 영양소 재료가 첨가되어 어묵의 풍미를 향상시키는 한편 어묵에서 부족한 영양성분의 보충이 이루어지도록 다양한 부재료들을 첨가한 어묵 제품이 선보이고 있다.A fish cake product in which a variety of subsidiary materials are added to supplement the nutrients that are insufficient in the fish cake is being introduced while improving the flavor of the fish cake by adding a separate flavor component or nutrient material to the conventional general form of fish cake.
한편, 한국 특산종인 황칠나무는 남해안 일대 섬에서 자라는데, 쌍떡잎식물 산형화목 두릅나무과의 상록교목으로, 목공예품을 만들 때 색을 칠하거나 가공할 때 사용되어 황칠나무라 이름 붙었다. 황칠은 옻나무 수액을 채취하여 칠하는 옻칠과 같은 전동 공예 기술로, 황칠나무 표피에 상처를 내면 노란 액체가 나오는데, 이것을 모아 칠하는 것을 황칠이라고 한다.Meanwhile, the Hwangchil tree, a Korean specialty species, grows on an island in the southern coast of Korea. It is an evergreen tree of the umbel family Araliaceae, a dicotyledonous plant, and was named Hwangchil tree because it was used when painting or processing woodcrafts. Hwangchil is an electric craft technology like lacquer that collects and paints lacquer sap, and yellow liquid comes out when the skin of the Hwangchil tree is scratched, and it is called Hwangchil.
예로부터 황칠나무에 대한 효능 연구가 이루어졌다. 본초강목에 의하면, 황칠나무의 효능은 번열제거, 술 해독, 안질 및 황달, 화상 및 나병 치료에 효과가 있으며, 약 용량에서 무해하다고 기록되어 있다. 또한, 황칠나무는 혈액 순환을 촉진하고, 습(濕)을 빼주는 효과가 있어서 팔다리가 저리고 아플 때, 편두통, 월경불순에 효능이 있다. 황칠나무의 주요 성분은 사포닌과 정유(精油) 성분으로서 주성분은 sesqui-terpene계의 dendropanoxide이며, 그 외에 알코올 및 에테르 등이 함유되어 있다. 즉, 황칠에는 α-Cubebene, β-Elemene, β-Selinene, α-Muurolene Germacrene D, β-Sitosterol 성분이 함유되어 있기 때문에 고혈압, 중풍, 치매 예방 등에 효과가 있는 것으로 보고되고 있다. 이외에도 항균 효과, 소화기질환 치료, 강장 효과, 우울증 및 스트레스 해소 등에 효과적인 것으로 알려져 있다.Since ancient times, research on the efficacy of Hwangchil trees has been conducted. According to the herbal medicine, the efficacy of Hwangchil-tree is effective in removing burns, detoxifying alcohol, treating eye problems and jaundice, burns, and leprosy, and is recorded as harmless in dosage. In addition, Hwangchil Tree promotes blood circulation and has the effect of subtracting moisture, so it is effective in migraine headaches and menstrual irregularities when the limbs are numb and painful. The main ingredients of Hwangchil tree are saponin and essential oil, and the main ingredient is sesqui-terpene dendropanoxide, and in addition, alcohol and ether are contained. That is, since Hwangchil contains α-Cubebene, β-Elemene, β-Selinene, α-Muurolene Germacrene D, and β-Sitosterol, it is reported that it is effective in preventing hypertension, stroke, and dementia. In addition, it is known to be effective in antibacterial effect, treatment of digestive diseases, tonic effect, and relief of depression and stress.
최근 국내 천연자원연구원에서 황칠나무의 유효성분 발굴과 질병의 치료 및 예방 효과에 대한 연구결과를 토대로 국제적으로 안전성 인증을 획득하였고, 위와 같이 약용식물로서의 황칠나무의 효능이 과학적으로 검증되어 공예 분야뿐 아니라 건강 보조, 식품, 미용 등 다양한 분야에서 활용되고 있으며, 앞으로 더 넓은 분야에서의 활용이 기대되고 있다.Recently, the Korean Institute of Natural Resources has obtained international safety certification based on the findings of active ingredients of Hwangchil tree and the results of research on the treatment and prevention effect of disease, and the efficacy of Hwangchil tree as a medicinal plant has been scientifically verified as described above, and it is only in the craft field. In addition, it is used in various fields such as health supplements, food, and beauty, and it is expected to be used in a wider field in the future.
상기 황칠이 지닌 효과에 더하여 식품 분야에서 사용될 경우, 잡냄새를 잡아주고 잡균을 제거하며 유익균을 활성화시키기 때문에 특히 발효 식품에 있어 탁월한 효과를 나타낼 것이다. 그러나 상기와 같은 황칠나무의 뛰어난 효능에도 불구하고, 특유의 쓴맛으로 인해 맛과 효능을 동시에 고려하는 함량비에 대한 연구가 계속되고 있다.In addition to the effects of hwangchil, when used in the food field, it will exhibit excellent effects especially in fermented foods because it captures odors, removes various bacteria, and activates beneficial bacteria. However, despite the excellent efficacy of Hwangchil wood as described above, research on the content ratio considering both taste and efficacy due to its characteristic bitterness is continuing.
본 발명은 어묵 원재료에 황칠나무 가루와 황칠 엑기스를 첨가하여 어묵을 제조하는 방법을 제공하는데 그 목적이 있다.An object of the present invention is to provide a method for preparing fish cake by adding hwangchil wood powder and hwangchil extract to raw fish cake raw materials.
본 발명은 황칠 성분을 첨가하여 어묵을 제조함으로써 어묵 특유의 잡냄새를 제거할 수 있는 황칠 성분이 포함된 어묵의 제조방법을 제공하는데 그 목적이 있다.An object of the present invention is to provide a method for manufacturing a fish cake containing a hwangchil component capable of removing the peculiar smell of fish cake by preparing a fish cake by adding a hwangchil component.
본 발명에 따른 황칠 성분이 첨가된 어묵을 제조하는 방법은, 통상적인 어묵 원료육 1000g을 기준으로 황칠 나무와 껍질을 포함하여 100g씩 각각 준비하는 단계, 상기 황칠 나무와 껍질 100g을 생수 2ℓ에 넣고 법제하여 50~100㎖의 황칠 엑기스를 제조하는 단계, 상기 황칠 나무와 껍질 100g을 미분하여 400~600 메쉬의 황칠 가루를 제조하는 단계, 상기 어묵 원료육에 상기 황칠 엑기스를 넣고 골고루 섞은 다음, 여기에 상기 황칠 가루를 넣고 섞어서 어묵육을 제조하는 단계, 상기 어묵육을 튀기거나 쪄서 어묵을 제조하는 단계를 포함하여 이루어지는 것을 특징으로 한다.The method of manufacturing a fish cake with added hwangchil ingredients according to the present invention is the step of preparing 100g each including hwangchil wood and bark based on 1000g of conventional raw material meat of fish cake, and 100g of the hwangchil tree and bark are added to 2ℓ of mineral water. The step of preparing 50 to 100 ml of Hwangchil extract, preparing a 400 to 600 mesh hwangchil powder by finely dividing 100g of the hwangchil tree and bark, adding the hwangchil extract to the raw meat of the fish cake and mixing evenly, and then adding the hwangchil extract to the raw meat of the fish cake. It characterized in that it comprises the step of preparing fish cake meat by adding and mixing hwangchil powder, and preparing the fish cake meat by frying or steaming the fish cake meat.
본 발명에 따른 황칠 성분이 포함된 어묵의 제조방법은 아래와 같은 효과를 달성할 수 있다.The method of manufacturing fish cake containing hwangchil according to the present invention can achieve the following effects.
첫 번째로, 본 발명은 어묵을 제조할 때 황칠 성분을 첨가함으로써 어묵 특유의 잡냄새(즉, 생선 비린내, 튀김 기름 냄새 등)를 없앨 수 있으며, 또한 황칠성분과 어묵 원재료를 최적의 조건으로 배합함으로써 황칠의 쓴맛을 줄이면서 황칠성분이 가지고 있는 효능을 어묵에 배가할 수 있다.First, the present invention can remove the peculiar smell of fish cake (i.e., fishy smell of fish, smell of fried oil, etc.) by adding hwangchil component when preparing fish cake, and also mix hwangchil component and raw materials of fish cake under optimal conditions. By doing so, you can reduce the bitter taste of Hwangchil and double the efficacy of the Hwangchil ingredient to the fish cake.
두 번째로, 본 발명은 어묵에 황칠 엑기스와 황칠 분말을 순차적으로 배합함으로써 소비자들이 어묵을 먹을 때 황칠성분을 섭취할 수 있어 체력을 보강할 수 있다.Second, in the present invention, by sequentially mixing hwangchil extract and hwangchil powder in fish cake, consumers can ingest the hwangchil component when eating fish cake, thereby reinforcing physical strength.
세 번째로, 본 발명은 황칠성분에 사포닌이 함유되어 있기 때문에 인삼을 싫어하는 소비자들도 어묵을 먹을 때 인삼의 성분인 사포닌을 함께 섭취할 수 있다.Third, in the present invention, since saponin is contained in the hwangchil component, consumers who dislike ginseng can also consume saponin, a component of ginseng, when eating fish cake.
이하 본 발명의 바람직한 실시 예를 구체적으로 설명하면 다음과 같다. 후술 될 상세한 설명에서는 상술한 기술적 과제를 이루기 위해 본 발명에 있어 대표적인 실시 예를 제시할 것이다. 그리고 본 발명으로 제시될 수 있는 다른 실시 예들은 본 발명의 구성에서 설명으로 대체한다.Hereinafter, a preferred embodiment of the present invention will be described in detail. In the detailed description to be described later, representative embodiments in the present invention will be presented in order to achieve the above-described technical problem. And other embodiments that may be presented by the present invention are replaced by descriptions in the configuration of the present invention.
본 발명에 따른 황칠 성분이 포함된 어묵의 제조방법은 통상적인 어묵의 원재료에 황칠나무를 달여서 만든 엑기스(이하 '황칠 엑기스'라 함)를 배합하여 골고루 섞은 다음, 여기에 황칠나무를 미분쇄하여 만든 분말가루(이하 '황칠 가루'라 함)를 투입하여 다시 한번 섞어서 어묵육을 만든 다음, 상기 어묵육을 찌거나 튀겨서 어묵을 제조하는 방법으로 이루어진다.The method of manufacturing a fish cake containing a hwangchil component according to the present invention is to mix the extract (hereinafter referred to as'hwangchil extract') made by decoction of hwangchil wood to the raw material of a conventional fish cake, and mix it evenly, and then finely pulverize the hwangchil tree. The resulting powdered powder (hereinafter referred to as'Hwangchil powder') is added and mixed once again to make fish cake, and then the fish cake meat is steamed or fried to prepare fish cake.
아래에서는 본 발명에 따른 황칠 성분이 포함된 어묵의 제조방법을 구체적으로 설명하고자 한다. Hereinafter, a method of manufacturing a fish cake containing a hwangchil component according to the present invention will be described in detail.
{실시 예 1}{Example 1}
어묵 원료육 1000g을 준비한다. 이때 상기 어묵 원료육은 어묵을 제조할 때 사용되는 일반적인 재료로서, 예를 들면 명태살육, 냉동어육, 감자전분, 타피오카전분 등이 사용되고, 첨가제로는 솔비톨, 어육엑기스, 다시다, 소금, 핵산, 스테이템, 마요네즈, 야채(양파 또는 대파), 오징어 등이 사용된다.Prepare 1000g of raw fish cake meat. At this time, the raw material meat of the fish cake is a general material used when manufacturing the fish cake, for example, pollock meat, frozen fish meat, potato starch, tapioca starch, etc. are used, and as additives, sorbitol, fish meat extract, dashida, salt, nucleic acid, statem , Mayonnaise, vegetables (onion or leek), squid, etc. are used.
상기 어묵 원료육 1000g을 기준으로, 황칠나무 100g을 각각 준비한다. 즉, 황칠 엑기스를 만들기 위해 황칠나무 50g과 황칠껍질 50g을 준비하고, 황칠가루를 만들기 위해 황칠나무 50g과 황칠껍질 50g을 준비한다.Based on the raw meat of the fish cake 1000g, 100g of hwangchil trees are prepared, respectively. That is, 50g of hwangchil wood and 50g of hwangchil bark are prepared to make hwangchil extract, and 50g of hwangchil wood and 50g of hwangchil bark are prepared to make hwangchil powder.
이후, 황칠 엑기스를 제조하는데, 즉 황칠나무 50g과 황칠껍질 50g을 생수 2ℓ에 넣고 법제하여 50~100㎖의 황칠 엑기스를 제조한다.Thereafter, hwangchil extract is prepared, that is, 50g of hwangchil tree and 50g of hwangchil bark are added to 2ℓ of mineral water and legally prepared to prepare 50-100 ml of hwangchil extract.
다음, 황칠 분말가루를 제조하는데, 즉 황칠나무 50g과 황칠껍질 50g을 미분하여 400~600 메쉬의 황칠 가루를 제조한다.Next, to prepare hwangchil powder powder, that is, 50g of hwangchil wood and 50g of hwangchil bark are finely divided to prepare hwangchil powder of 400 to 600 mesh.
이후, 황칠 성분이 첨가된 어묵을 제조하게 되는데, 먼저 어육 원료육 1000g에 상기 황칠 엑기스 50㎖를 넣고 골고루 섞은 다음, 여기에 상기 황칠 가루 100g을 투입하여 다시 골고루 섞어서 어묵육을 만든다. 이때 상기 황칠 엑기스는 50~100㎖를 넣게 되는데 소비자의 기호에 따라 쓴맛의 정도에 따라 가변적으로 첨가할 수 있다. 또한 본 발명에서는 먼저 황칠 엑기스를 어묵 원료육에 배합한 다음에 다시 황칠 가루를 배합하여 섞게 되는데, 이는 황칠이 뭉치는 것을 방지하고 골고루 섞이게 하기 위함이다.Thereafter, a fish cake with added hwangchil ingredients is prepared. First, 50ml of the hwangchil extract is added to 1000g of raw fish meat and mixed evenly, and then 100g of the hwangchil powder is added thereto and mixed again to make fish cake meat. At this time, the hwangchil extract is put into 50-100 ml, and can be added variably according to the degree of bitter taste according to the taste of the consumer. In addition, in the present invention, the hwangchil extract is first mixed with the raw meat of the fish cake, and then the hwangchil powder is mixed and mixed.
끝으로, 상기 어묵육을 통상적으로 방법으로, 즉 상기 어묵육을 튀기거나 쪄서 본 발명에 따른 황칠 성분이 첨가된 어묵을 제조한다.Finally, the fish cake meat is prepared in a conventional manner, that is, the fish cake meat is fried or steamed to prepare a fish cake to which the hwangchil component according to the present invention is added.
Claims (1)
통상적인 어묵 원료육 1000g을 기준으로, 황칠 나무와 껍질을 포함하여 100g씩 각각 준비하는 단계;
상기 황칠 나무와 껍질 100g을 생수 2ℓ에 넣고 법제하여 50~100㎖의 황칠 엑기스를 제조하는 단계;
상기 황칠 나무와 껍질 100g을 미분하여 400~600 메쉬의 황칠 가루를 제조하는 단계;
상기 어묵 원료육에 상기 황칠 엑기스를 넣고 골고루 섞은 다음, 여기에 상기 황칠 가루를 넣고 섞어서 어묵육을 제조하는 단계;
상기 어묵육을 튀기거나 쪄서 어묵을 제조하는 단계를 포함하여 이루어지는 것을 특징으로 하는 황칠 성분이 포함된 어묵의 제조방법.
In the method of manufacturing a fish cake with added hwangchil component,
Preparing each 100g, including hwangchil wood and bark, based on 1000g of conventional raw fish cake meat;
Putting 100 g of the Hwangchil tree and bark in 2ℓ of mineral water to prepare 50-100 ml of Hwangchil extract;
Pulverizing the Hwangchil tree and 100g of bark to prepare Hwangchil powder of 400 to 600 mesh;
Adding the hwangchil extract to the raw fish cake meat and mixing evenly, then adding and mixing the hwangchil powder thereto to prepare fish cake meat;
Method for producing a fish cake containing hwangchil, characterized in that comprising the step of preparing a fish cake by frying or steaming the fish cake meat.
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| KR960036947A (en) | 1995-04-24 | 1996-11-19 | 손충식 | Manufacturing method of fish cake or ham type product mainly based on tofu |
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