KR20210050692A - Method for manufacturing salted fish using deep sea water and salted fish manufactured by the same - Google Patents
Method for manufacturing salted fish using deep sea water and salted fish manufactured by the same Download PDFInfo
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- KR20210050692A KR20210050692A KR1020190135054A KR20190135054A KR20210050692A KR 20210050692 A KR20210050692 A KR 20210050692A KR 1020190135054 A KR1020190135054 A KR 1020190135054A KR 20190135054 A KR20190135054 A KR 20190135054A KR 20210050692 A KR20210050692 A KR 20210050692A
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- salted
- salted fish
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1638—Undefined mineral extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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- A23Y2240/41—
Abstract
Description
본 발명은 해양심층수를 이용한 젓갈의 제조방법 및 그로부터 제조된 젓갈에 관한 것으로, 보다 구체적으로 해양심층수를 함유하는 소금물로 염장하여 균일한 품질과 다양한 풍미의 젓갈을 용이하게 제조할 수 있고, 또한 젓갈의 제조 후에 화학 보존료가 아닌 천연 보존료를 특정 농도로 첨가함으로써 보다 인체에 무해한 젓갈을 제조하는 방법 및 그로부터 제조된 젓갈에 관한 것이다.The present invention relates to a method for producing salted fish using deep sea water and to a salted fish prepared therefrom, and more specifically, salt water containing deep sea water can be used to easily prepare salted fish of uniform quality and various flavors. It relates to a method for producing a more harmless to the human body by adding a natural preservative, not a chemical preservative, after the preparation of, and to a fermented fish prepared therefrom.
일반적으로 젓갈이라 함은, 어패류의 육, 내장, 생식소등에 식염을 가하여 부패를 억제하면서 자기소화 및 미생물의 작용에 의하 여 원료를 적당히 분해시켜 숙성시킨 제품을 말한다.In general, salted fish refers to a product obtained by adding salt to meat, intestines, gonads, etc. of fish and shellfish to suppress spoilage, while decomposing raw materials appropriately by the action of self-digestion and microorganisms.
대부분의 젓갈은 비슷한 제조과정을 통해 만들어진다.Most salted fish are made through a similar manufacturing process.
젓갈의 제조과정을 살펴보면, 원료를 선택하여 선별하고 깨끗하게 세척한 다음 씻거나 적당한 크기로 자른 후 소금을 첨가해 숙성 발효시키는 과정이다. 숙성 과정에는 다양한 미생물과 물질들이 관여하는데 이 때 독성 물질이 생성되는 것을 억제하기 위하여 온도, 산도, 염농도의 조절 등 다양한 환경인자들이 고려된다. 염농도가 높으면 숙성기간이 길어지고, 온도가 높으면 숙성기간은 짧아지지만 부패의 염려가 있게 된다. 따라서 염농도와 온도의 조절은 젓갈 제조의 핵심이 된다. 일반적으로, 젓갈 제조에 들어가는 식염은 20% 내지 30% 정도이며, 숙성 과정을 통해 염농도는 낮아지게 되고, 요즘에는 소비자의 건강을 위한 8% 미만의 저염식 젓갈 제조방법이 개발되어 선을 보이고 있으며, 소비자의 건강을 위한 젓갈을 제공하기 위한 연구들이 활발하게 진행 중이다.Looking at the manufacturing process of salted fish, it is a process of selecting raw materials, selecting them, washing them thoroughly, washing them, or cutting them into appropriate sizes, and adding salt to fermentation. Various microorganisms and substances are involved in the aging process. At this time, various environmental factors such as temperature, acidity, and salt concentration control are considered in order to suppress the generation of toxic substances. If the salt concentration is high, the aging period is long, and if the temperature is high, the aging period is shortened, but there is a fear of decay. Therefore, control of salt concentration and temperature is the key to making salted fish. In general, the salt used in the production of salted fish is about 20% to 30%, and the salt concentration is lowered through the aging process. , Research to provide salted fish for the health of consumers is actively underway.
최근 식품의약품안전처와 해양수산부는 해양심층수 미네랄 추출물을 새로운 식품원료로 인정한다고 밝힌바 있다(2019.02.19).Recently, the Ministry of Food and Drug Safety and the Ministry of Oceans and Fisheries announced that deep ocean water mineral extract is recognized as a new food ingredient (2019.02.19).
다만, 종전부터 젓갈 제조에 해양심층수, 즉 수심 200m 아래에 존재하는 저온성과 청정성을 가진 해양수자원으로 마그네슘, 칼슘 등 미네랄을 풍부하게 함유하고 있는 해양수를 이용해 왔으며, 이는 특허문헌 1에서 제안된 바 있다.However, since the past, deep sea water, that is, marine water that is rich in minerals such as magnesium and calcium, has been used as a marine water resource with low temperature and cleanliness existing under 200m depth for the manufacture of salted fish, and this has been proposed in Patent Document 1 have.
특허문헌 1에 제안된 기술의 경우, 해양심층수에서 생산된 소금에 자당이나 트레할로스를 첨가한 염으로 생선류나 조개류를 염장함으로써 1차 발표한 젓갈을 해양심층수에 침적하여 숙성한 젓갈을 제조하는 기술로서, 맛과 향이 향상되는 것을 특징으로 한다.In the case of the technology proposed in Patent Literature 1, it is a technology to manufacture fermented salted fish by immersing the first published salted fish in deep sea water by salting fish or shellfish with salt produced by adding sucrose or trehalose to salt produced in deep ocean water. , Characterized in that the taste and aroma are improved.
보다 구체적으로, 특허문헌 1에 개시된 해양심층수를 이용한 젓갈의 제조방법은, 가자미, 강달이, 고등어, 갈치, 까나리, 꽁치, 능성어, 눈치, 대구, 도루묵, 도미, 명태, 전갱이, 멸치, 민어, 뱅어, 밴댕이, 송사리, 뱀장어, 웅어, 자리돔, 전어, 정어리, 준치, 조기, 갯가재, 게, 곤쟁이, 새우, 토하(생이), 꼴뚜기, 굴, 낙지, 대합, 동죽, 맛, 모시조개, 바지락, 백합, 소라, 전복, 오징어, 조개, 한치 중에서 한 종류 또는 2종류 이상을 혼합한 생선이나 알과 내장을 해양 심층수에서 생산된 소금을 이용하여 다음의 염장(鹽藏)을 하는 단계, 1차 발효하는 단계, 수심 200m 이하의 5℃ 이하인 해양 심층에 침적하여 숙성하는 단계가 순차적으로 이루어져, 젓갈을 담그는 방법으로서, 아래 "Ⅰ. 염장(鹽藏)을 하는 단계", "Ⅱ. 1차 발효하는 단계" 및 "Ⅲ. 수심 200m 이하의 5℃ 이하인 해양 심층에 침적하여 숙성하는 단계"를 포함하는 것을 주요 내용으로 한다.More specifically, the manufacturing method of salted fish using deep sea water disclosed in Patent Document 1 is, flounder, gangdali, mackerel, blackfish, canary, saury, snailfish, snailfish, cod, sea bream, sea bream, pollock, horse mackerel, anchovies, flounder, whitefish , Bandangi, killifish, eel, male fish, scallop sea bream, sea bream, sardines, junchi, chopfish, mantis crayfish, crab, worms, prawns, toha (raw fish), snailfish, oysters, octopus, clam, dongjuk, flavor, ramie clam, clams, lily , Conch, abalone, squid, shellfish, hanchi, fish or eggs and intestines mixed with two or more types of fish, eggs, and intestines are salted using salt produced in deep sea water, and the first fermentation is performed. Steps, immersion and aging in the deep ocean below 5℃ with a depth of 200m or less are sequentially performed, and as a method for marinating salted fish, the following is "I. Salting" and "II. Primary fermentation step. The main contents include "and "III. The step of immersing and aging in the deep ocean below 5℃ below 200m in water".
Ⅰ. 염장(鹽藏)을 하는 단계Ⅰ. The stage of salting
1) 젓갈의 원료인 생선이나 생선의 내장과 알을 해수 또는 해양 심층수로 깨끗이 세정을 한다.1) Clean fish or fish's intestines and eggs, the raw material of salted fish, with seawater or deep sea water.
2) 수심 200m 이하의 해양 심층수에서 생산된 소금에 비환원성이당류(非還元性二糖類; Nonreducing disaccharide)인 자당(蔗糖; Sucrose)이나 트레할로스(Trehalose), 비환원성당 알코올(Nonreducing sugar alcohol)인 말티톨(Maltitol), 자일리톨(Xylitol), 솔비톨(Sorbitol), 에리쓰리톨(Erythitol), 락티톨(Lactitol), 만니톨(Mannitol)의 첨가제(添加劑) 중에서 한 종류 또는 2종류 이상 혼합한 첨가제를 2∼15wt% 범위로 첨가한 소금을 전체 젓갈류에 10∼20wt% 범위로 혼합하여 잘 버무려 염장(鹽藏)을 한다.2) Non-reducing disaccharide sucrose, trehalose, and maltitol, a nonreducing sugar alcohol, in salt produced in deep ocean water below 200m. (Maltitol), xylitol, sorbitol (Sorbitol), erythitol (Erythitol), lactitol (Lactitol), mannitol (Mannitol) one type or two or more additives mixed additives from 2 to 15 wt. Salt added in% range is mixed with the whole salted fish in a range of 10-20wt%, mixed well, and salted.
Ⅱ. 1차 발효하는 단계Ⅱ. Step of primary fermentation
염장을 한 젓갈류는 햇빛이 비치지 않은 10∼15℃의 음지나 동굴에서 1∼3개월간 1차 발효를 한다.Salted salted salted fish is fermented for 1 to 3 months in a dark place or cave at 10 to 15°C without sunlight.
Ⅲ. 수심 200m 이하의 5℃ 이하인 해양 심층에 침적하여 숙성하는 단계Ⅲ. A step of immersing and aging in the deep ocean below 5℃ with a depth of 200m or less
1차 발효된 젓갈은 두께 1㎜ 이상의 비닐(Vinyl) 봉투에 주입하고, 기체부분을 최대한 배제한 다음, 밀봉포장하여, 수심 200m 이하의 수온이 5℃ 이하가 되는 해양 심층수에 침적(沈積)하여 6∼12개월간 숙성하여 젓갈을 만든다.The first fermented salted fish is poured into a vinyl bag with a thickness of 1 mm or more, and the gas part is removed as much as possible, then sealed and packaged, and immersed in deep sea water where the water temperature of 200 m or less is 5℃ or less. It is aged for ∼12 months to make salted fish.
그러나, 상기 방법들은 젓갈이 되는 피처리물의 염장에 소금을 직접 사용하기 때문에 염도의 조절이 매우 어렵고 그 결과 균일한 품질의 젓갈을 지속적으로 제조하는 것이 곤란하며, 염장 농도에 따라 제조된 젓갈의 보존 기간이 다르기 때문에 보존 및 관리가 어렵다는 단점이 있었다.However, since the above methods directly use salt for salting of the object to be salted, it is very difficult to control the salinity, and as a result, it is difficult to continuously manufacture salted fish of uniform quality. There was a disadvantage that it was difficult to preserve and manage because the period was different.
따라서, 보다 젓갈의 원료, 즉 피처리물의 염장에서 염도 조절 및 균일한 품질의 염장된 젓갈 제공이 가능할 뿐만 아니라, 염장 이후 젓갈의 보존에 있어서도 보다 천연 재료를 통한 보존료 첨가로 인한 소비자들의 인체에 무해한 젓갈을 제조할 수 있는 방법에 대한 필요성이 절실히 요구되고 있는 실정이다.Therefore, it is possible to control the salinity of the raw material of salted fish, that is, salting of the object to be treated, and to provide salted salted salted fish of uniform quality, and to preserve the salted salted fish after salting, it is more harmless to the human body of consumers due to the addition of preservatives through natural ingredients. There is an urgent need for a method that can produce salted fish.
본 발명자들은 상기 종래 기술의 문제점 해결하기 위하여, 보다 젓갈의 원료, 즉 피처리물의 염장에서 염도 조절 및 균일한 품질의 염장된 젓갈 제공이 가능할 뿐만 아니라, 염장 이후 젓갈의 보존에 있어서도 보다 천연 재료를 통한 보존료 첨가로 인한 소비자들의 인체에 무해한 젓갈을 제조할 수 있는 방법을 제공하고자 한다.In order to solve the problems of the prior art, the inventors of the present invention not only control the salinity of the raw material for salted fish, that is, to provide salted salted salted fish of uniform quality, but also use natural materials for the preservation of salted salted fish after salting. It is intended to provide a method that can produce salted fish that is harmless to the human body of consumers by adding preservatives through it.
본 발명은, 상기 언급한 과제 해결을 위하여,The present invention, in order to solve the above-mentioned problem,
어류, 패류, 갑각류, 연체류, 이들의 내장, 아가미 또는 생식소를 포함하는 피처리물로부터 해양심층수를 이용한 젓갈을 제조하는 방법에 있어서, 해양심층수를 채취하여 가공하는 단계; 상기 해양심층수를 포함하는 물로 피처리물을 절인 상태에서 상온에서 1∼2일간 염장한 후, 0∼5℃의 저온에서 3∼5일간 염장처리하는 단계; 상기 염장처리된 피처리물을 식수로 수세하여 염도를 낮추는 저염단계; 상기 저염단계를 거친 피처리물을 조미하는 단계; 상기 조미된 피처리물을 용기에 충전하여 저온 숙성하는 단계; 및 상기 저온 숙성이 완료된 피처리물을 용기에서 꺼내 완성된 젓갈을 얻는 단계를 포함하는 해양심층수를 이용한 젓갈의 제조방법을 제공한다.What is claimed is: 1. A method for producing salted fish using deep sea water from a target object including fish, shellfish, crustaceans, mollusks, their intestines, gills, or gonads, comprising the steps of: collecting and processing deep sea water; Salting the object to be treated with water containing the deep ocean water for 1 to 2 days at room temperature in the state of pickling, and then salting for 3 to 5 days at a low temperature of 0 to 5°C; A low salt step of lowering the salinity by washing the salted object to be treated with drinking water; Seasoning the object to be treated that has undergone the low-salt step; Filling the seasoned object to be treated in a container and aging at low temperature; And it provides a method for producing salted fish using deep sea water, including the step of taking the material to be treated with the low-temperature aging process out of the container and obtaining the finished salted fish.
또한, 본 발명은, 상기 해양심층수를 채취하여 가공하는 단계는 채취된 해양심층수를 가열하여 염 농도 40wt%로 농축된 해양심층수를 제조하는 공정을 포함하는 것을 특징으로 하는 해양심층수를 이용한 젓갈의 제조방법을 제공한다.In addition, in the present invention, the step of collecting and processing the deep ocean water comprises a step of heating the collected deep ocean water to prepare the deep ocean water concentrated to a salt concentration of 40 wt%. Provides a way.
또한, 본 발명은, 상기 해양심층수는 해수면 기준 수심 200m 이하의 수온이 0℃ 내지 5℃이고, 상기 해양심층수 농축물을 포함하는 물의 염 농도가 10wt% 내지 15wt%인 것을 특징으로 하는 해양심층수를 이용한 젓갈의 제조방법을 제공한다.In addition, in the present invention, the deep sea water is characterized in that the water temperature of 200 m or less based on sea level is 0°C to 5°C, and the salt concentration of the water including the deep sea water concentrate is 10 wt% to 15 wt%. It provides a method of manufacturing used salted fish.
또한, 본 발명은, 상기 해양심층수 농축물을 포함하는 물은 해양심층수 자체에 함유된 소금 이외에 천일염 소금을 혼합하는 공정을 포함하여 제조하는 것을 특징으로 하는 해양심층수를 이용한 젓갈의 제조방법을 제공한다.In addition, the present invention provides a method for producing salted fish using deep ocean water, characterized in that the water containing the deep ocean water concentrate is prepared by mixing the sea salt in addition to the salt contained in the deep ocean water itself. .
또한, 본 발명은, 상기 저온 숙성 중인 피처리물에 니신을 첨가하여 부패균을 억제하는 단계를 추가적으로 포함하는 것을 특징으로 하는 해양심층수를 이용한 젓갈의 제조방법을 제공한다.In addition, the present invention provides a method for producing salted fish using deep sea water, further comprising the step of suppressing spoilage by adding nisin to the object being aged at low temperature.
또한, 본 발명은, 상기 니신은 스트렙토코커스 락티스(streptococcus lactis)로부터 생산되는 것을 특징으로 하는 해양심층수를 이용한 젓갈의 제조방법을 제공한다.In addition, the present invention provides a method for producing salted fish using deep sea water, characterized in that the nisin is produced from Streptococcus lactis.
또한, 본 발명은, 상기 니신의 첨가량은 0.05% 내지 0.10%인 것을 특징으로 하는 해양심층수를 이용한 젓갈의 제조방법을 제공한다. In addition, the present invention provides a method for producing salted fish using deep sea water, characterized in that the amount of nisin added is 0.05% to 0.10%.
또한, 본 발명은 상기 해양심층수를 이용한 젓갈의 제조방법으로부터 제조된 젓갈을 제공한다.In addition, the present invention provides a salted fish prepared from the method for producing salted fish using the deep sea water.
본 발명에 따른 해양심층수를 이용한 젓갈의 제조방법 및 그로부터 제조된 젓갈은, 보다 젓갈의 원료, 즉 피처리물의 염장에서 염도 조절 및 균일한 품질의 염장된 젓갈의 제조가 가능하도록 할 수 있다. 또한, 본 발명에 따른 해양심층수를 이용한 젓갈의 제조방법 및 그로부터 제조된 젓갈은, 염장 공정 이후 젓갈 완성되기 전에 젓갈 보존을 위하여 종래 화학보존료를 사용하지 않고 젓갈에 최적화된 천연 보존료를 특정 첨가량으로 첨가함으로써, 젓갈의 보존에 있어서도 보다 오랜 기간 신선한 상태로 보존이 가능하도록 하고, 소비자들의 인체에 무해한 신선하고 맛있는 젓갈을 제공할 수 있다.The method for producing salted fish using deep sea water according to the present invention and the salted fish prepared therefrom can be made possible to control the salinity in salting of raw materials, that is, to be treated, and to produce salted salted fish of uniform quality. In addition, the method for producing salted fish using deep sea water according to the present invention and the salted fish prepared therefrom are added with a specific amount of natural preservatives optimized for salted fish without using conventional chemical preservatives for preservation of salted fish after the salting process and before the salted fish is completed. By doing so, it is possible to preserve the salted fish in a fresh state for a longer period of time, and to provide fresh and delicious salted fish that is harmless to the human body of consumers.
첨부된 도면은 해당 기술 분야의 통상의 기술자에게 본 발명의 내용을 보다 상세하게 설명하기 위한 것으로 본 발명의 기술적 사상이 이에 한정되는 것은 아니다.
도 1은, 본 발명의 일실시예에 따른 해양심층수를 이용한 젓갈의 제조방법을 나타낸 순서도이다.
도 2는, 본 발명의 또 다른 일실시예에 따른 해양심층수를 이용한 젓갈의 제조방법을 나타낸 순서도이다.The accompanying drawings are for explaining the contents of the present invention in more detail to those skilled in the art, and the technical idea of the present invention is not limited thereto.
1 is a flow chart showing a method of manufacturing salted fish using deep ocean water according to an embodiment of the present invention.
2 is a flow chart showing a method of manufacturing salted fish using deep sea water according to another embodiment of the present invention.
이하, 본 발명에 따른 해양심층수를 이용한 젓갈의 제조방법에 관하여 상세히 설명하나, 상기 본 발명에 따른 해양심층수를 이용한 젓갈의 제조방법의 권리범위는 하기 설명에 의해 제한되는 것은 아니다. Hereinafter, a method of manufacturing salted fish using deep sea water according to the present invention will be described in detail, but the scope of the rights of the method of manufacturing salted fish using deep sea water according to the present invention is not limited by the following description.
명세서 전체에서, 어떤 부분이 어떤 구성요소를 “포함한다"고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성요소를 더 포함할 수 있는 것을 의미한다.Throughout the specification, when a part "includes" a certain component, it means that other components may be further included rather than excluding other components unless specifically stated to the contrary.
본 발명은 젓갈의 제조방법에 관한 것이다.The present invention relates to a method for producing salted fish.
보다 구체적으로, 본 발명은 해양심층수를 이용한 젓갈의 제조방법에 관한 것이다.More specifically, the present invention relates to a method for producing salted fish using deep ocean water.
도 1은, 본 발명의 일실시예에 따른 해양심층수를 이용한 젓갈의 제조방법을 나타낸 순서도이다.1 is a flow chart showing a method of manufacturing salted fish using deep sea water according to an embodiment of the present invention.
도 1을 참조하면, 본 발명에 따른 해양심층수를 이용한 젓갈의 제조방법(10)은, 해양심층수를 채취하여 가공하는 단계(S100); 상기 해양심층수를 포함하는 물로 피처리물을 절인 상태에서 염장처리하는 단계(S200); 상기 염장처리된 피처리물을 식수로 수세하여 염도를 낮추는 저염단계(S300); 상기 저염단계를 거친 피처리물을 조미하는 단계(S400); 상기 조미된 피처리물을 용기에 충전하여 저온 숙성하는 단계(S500); 및 상기 저온 숙성이 완료된 피처리물을 용기에서 꺼내 완성된 젓갈을 얻는 단계(S600)를 포함할 수 있다.Referring to FIG. 1, a
본 발명에 따르 젓갈로 제조되는 피처리물의 예로는, 어류, 패류, 갑각류, 연체류, 이들의 내장, 아가미 또는 생식소 등이 있다. 특별히 제한하기 위한 것은 아니지만 본 발명에 따라 제조할 수 있는 젓갈의 예로는, 가자미젓, 강달이젓, 고노리젓, 고등어젓, 갈치젓, 까나리젓, 꽁치젓, 능성어젓, 눈치젓, 대구젓, 도루묵젓, 도미젓, 돌치젓, 명태젓, 등피리젓, 디포리젓, 매가리젓, 멸치젓, 모챙이젓, 민어젓, 반지젓, 뱅어젓, 밴댕이젓, 송애젓, 뱀장어젓, 웅어젓, 자리젓, 전어젓, 정어리젓, 준치젓, 황숭어젓 등과 같은 어류의 젓; 갈게젓, 겟가재젓, 게장, 게젓, 고개미젓, 곤쟁이젓, 꽃게젓, 농발게젓, 능갱이젓, 대하젓, 돌게젓, 박하지젓, 방게젓, 백하젓, 벌떡게젓, 부새우젓, 새우젓, 새하젓, 썰게젓, 오젓, 육젓, 자젓, 중하젓, 참게젓, 청게젓, 털게젓, 토하젓, 피앵이젓, 화란게젓, 황발이젓 등과 같은 갑각류의 젓; 꼴뚜기젓, 굴젓, 낙지젓, 대합젓, 동죽젓, 맛젓, 모시조개젓, 바지락젓, 백합젓, 소라젓, 오분자기젓, 오징어젓, 어리굴젓, 조개젓, 한치젓 등과 같은 연체류의 젓; 갈치속젓, 게웃젓, 고등어내장젓, 대구아가미젓, 민어아가미젓, 명태아가미젓, 뱀장어 창젓, 전어밤젓, 조기속젓, 조기아가미젓, 창란젓, 해삼창자젓 등과 같은 어패류의 내장·아가미 젓; 명란젓, 게알젓, 고등어알젓, 대구알젓, 대구이리젓, 복어알젓, 새우알젓, 성게알젓, 숭어알젓, 연어알젓, 장대알젓, 조기알젓, 화란젓 등과 같은 어패류 생식소의 젓 등이 있다.Examples of the object to be treated made with salted fish according to the present invention include fish, shellfish, crustaceans, mollusks, their intestines, gills, or gonads. Although not intended to be particularly limited, examples of salted fish that can be prepared according to the present invention include salted flatfish, salted gangdal, salted konori, salted mackerel, salted blackfish, salted kanari, salted saury, salted neungseong, salted nunchi, salted cod, Salted sea bream, salted sea bream, salted dolchi, salted pollack, salted deungpiri, salted dipo, salted maegari, salted anchovies, salted mochaengi, salted Minfish, salted marinated fish, salted black fish, salted salted fish, salted salted fish, salted eel, salted eel, salted skewers, salted jeoneo Salted fish such as salted sardines, salted junchi, and salted yellow mulberry; Salted crab, salted crab, salted crab sauce, salted crab, salted gogaemi, salted konjac, salted blue crab, salted Nongbal crab, salted neungggae, salted daeha, salted stone crab, salted peppermint, salted bangge, salted baekha, salted beolteokge, salted booby shrimp, salted shrimp, Salted crustaceans such as salted saeha, salted marinated crab, salted oyster, salted yukjeot, salted rice, salted jungha, salted sesame crab, salted blue crab, salted hairy crab, salted toha salted fish, salted peangi, salted Hwarang crab, and salted Hwangbal; Salted soft meats such as salted fish oyster, salted oyster, salted octopus, salted clam, salted dongjuk, salted marinated clam, salted clam clam, salted clam, salted lily, salted sora, salted Obunjagi, salted squid, salted fish oyster, salted shellfish, and salted hanchi; Salted fish and shellfish intestines and gills such as salted blackfish, salted crab, salted mackerel, salted cod gills, salted flounder gills, salted pollack gills, salted eel spears, salted eel chestnuts, salted eel chestnuts, salted skewers, salted gills, salted eel, salted changran, and salted sea cucumber; Salted fish and shellfish gonads such as cod roe, crab roe, mackerel roe, cod roe, cod fish roe, puffer fish roe, shrimp roe, sea urchin roe, mullet roe, salmon roe, jangdae roe, chop roe, and hwaran roe.
염장에 사용되는 소금물의 염도는 피처리물의 종류에 따라 다르며, 일반적으로 15% 이하의 염도를 갖는 소금물을 사용한다. 이와 같이 염장시에 소금이 아닌 소금물을 사용하면 염도 조절이 용이하고 따라서 균일한 품질 및 저염의 젓갈을 생산할 수 있는 장점이 있다.The salinity of salt water used for salting depends on the type of the object to be treated, and generally, salt water with a salinity of 15% or less is used. In this way, when salt water is used instead of salt, it is easy to control the salinity, and thus, there is an advantage in that it is possible to produce salted fish of uniform quality and low salt.
본 발명에 따른 젓갈의 제조방법은, 소금물을 그대로 사용하지 않고 해양심층수를 가공 처리한 형태의 소금물을 사용함으로써, 보다 염도 조절이 용이하며 젓갈의 맛과 풍미를 보다 진하게 유지시킬 수 있다.In the method for producing salted fish according to the present invention, by using salt water in the form of processed deep sea water without using salt water as it is, it is easier to control the salinity and maintain the taste and flavor of salted fish more deeply.
본 발명에 따른 해양심층수를 이용한 젓갈의 제조방법은, 해양심층수를 채취하여 가공하는 단계(S100)를 포함한다.The method of manufacturing salted fish using deep sea water according to the present invention includes a step (S100) of collecting and processing the deep sea water.
상기 해양심층수는 해수면 기준 수심 200m 이하의 수온이 0℃ 내지 5℃의 해양수일 수 있다. 또한, 상기 해양심층수를 채취하여 가공하는 단계는 채취된 해양심층수를 가열하여 염 농도 40wt%로 농축된 해양심층수를 제조하는 공정을 포함하는 것이 바람직하다.The deep ocean water may be ocean water having a water temperature of 200 m or less based on a sea level of 0°C to 5°C. In addition, the step of collecting and processing the deep ocean water preferably includes a step of heating the collected deep ocean water to prepare the deep ocean water concentrated to a salt concentration of 40 wt%.
상기 해양심층수를 가열하여 염 농도 40wt%로 농축된 형태의 해양심층수를 사용하여 젓갈을 제조할 경우, 다른 농도의 염을 사용할 때보다 젓갈의 맛을 보다 높은 수준으로 구현할 수 있다.When the deep sea water is heated to prepare salted fish using the form of deep sea water concentrated to a salt concentration of 40 wt%, the taste of salted fish may be realized at a higher level than when salts of other concentrations are used.
본 발명에 따른 해양심층수를 이용한 젓갈의 제조방법은, 상기 해양심층수를 포함하는 물로 피처리물을 절인 상태에서 염장처리하는 단계를 포함한다.A method for producing salted fish using deep sea water according to the present invention includes the step of salting an object to be treated with water containing the deep sea water in a marinated state.
상기 염장처리 조건은, 특별히 제한되는 것은 아니나 예를 들어 상기 해양심층수를 포함하는 물로 피처리물을 절인 상태에서 상온에서 1∼2일간 염장한 후, 0∼5℃의 저온에서 3∼5일간 염장처리하는 공정으로 수행될 수 있다.The salting treatment conditions are not particularly limited, for example, salting the object to be treated with water containing the deep sea water for 1 to 2 days at room temperature, and then salting for 3 to 5 days at a low temperature of 0 to 5°C. It can be carried out as a processing process.
상온에서 염장한 후 저온에서 다시 염장할 경우 보다 염장을 효율적이고 균일하게 수행할 수 있으므로, 높은 품질의 젓갈을 제조할 수 있다.When salting at room temperature and then salting again at low temperature, salting can be performed more efficiently and uniformly, and thus, salted fish of high quality can be manufactured.
상기 해양심층수 농축물을 포함하는 물의 염 농도가 10wt% 내지 15wt%인 것이 바람직하며, 상기 범위의 물의 염 농도를 가지는 물로 염장할 경우, 보다 저염식 젓갈 제조가 가능하다.It is preferable that the salt concentration of the water containing the deep seawater concentrate is 10wt% to 15wt%, and when salting with water having a salt concentration of water in the above range, it is possible to prepare a lower salt salted salt.
또한, 본 발명에 따른 해양심층수를 이용한 젓갈의 제조방법에서 사용되는 해양심층수를 포함하는 물은, 해양심층수 자체에 함유된 소금 이외에 천일염 소금을 혼합하는 공정을 포함할 수 있고, 이 경우, 보다 염 농도 조절이 용이하여 젓갈에 따라 제조자가 원하는 염 농도를 구현하여 염장할 수 있다는 장점이 있다.In addition, water containing deep ocean water used in the method for producing salted fish using deep ocean water according to the present invention may include a process of mixing sea salt in addition to salt contained in the deep ocean water itself. In this case, more salt It has the advantage that it is easy to adjust the concentration, so that it can be salted by implementing the salt concentration desired by the manufacturer according to the salted fish.
상기 저염식 젓갈 제조를 위해서, 본 발명에 따른 해양심층수를 이용한 젓갈의 제조방법은 상기 염장처리된 피처리물을 식수로 수세하여 염도를 낮추는 저염단계(S300)를 포함할 수 있다.In order to manufacture the low-salt salted salted fish, the method for producing salted fish using deep sea water according to the present invention may include a low-salt step (S300) of washing the salted object to be treated with drinking water to reduce the salinity.
상기 식수의 온도 및 수세 조건은 원하는 저염 정도를 고려하여 제조자가 자유롭게 수행할 수 있다.The temperature and washing conditions of the drinking water can be freely performed by the manufacturer in consideration of the desired low salt level.
이와 같은 염장처리 또는 염장/저염처리를 완료한 피처리물은 최종 생산되는 젓갈의 풍미를 높이기 위한 조미처리를 한 후 항아리 등과 같은 용기에 넣어 저온 숙성하여 발효시키게 된다.After the salting treatment or salting/low salting treatment is completed, seasoning treatment to enhance the flavor of the finally produced salted fish is carried out, put in a container such as a jar, and aged at low temperature to ferment.
따라서, 본 발명에 따른 해양심층수를 이용한 젓갈의 제조방법은, 상기 저염단계를 거친 피처리물을 조미하는 단계(S400); 상기 조미된 피처리물을 용기에 충전하여 저온 숙성하는 단계(S500); 및 상기 저온 숙성이 완료된 피처리물을 용기에서 꺼내 완성된 젓갈을 얻는 단계(S600)를 포함할 수 있다.Accordingly, the method for producing salted fish using deep sea water according to the present invention includes the steps of seasoning the object to be treated through the low-salt step (S400); Filling the seasoned object to be treated in a container and aging at low temperature (S500); And obtaining the finished salted fish out of the container and obtaining the finished salted fish (S600).
도 2는, 본 발명의 또 다른 일실시예에 따른 해양심층수를 이용한 젓갈의 제조방법을 나타낸 순서도이다.2 is a flow chart showing a method of manufacturing salted fish using deep ocean water according to another embodiment of the present invention.
도 2를 참고하면, 특히 본 발명에 따른 해양심층수를 이용한 젓갈의 제조방법(10)은, 상기 조미된 피처리물을 용기에 충전하여 저온 숙성하는 단계(S500)에 있어서, 상기 저온 숙성 중인 피처리물에 니신을 첨가하여 부패균을 억제하는 단계(S700)를 추가적으로 포함할 수 있다.Referring to FIG. 2, in particular, in the method of manufacturing salted fish using deep sea water according to the present invention (10), in the step of aging at low temperature by filling the seasoned object in a container (S500), the blood during low temperature aging The step (S700) of inhibiting spoilage bacteria by adding nisin to the treated material may be additionally included.
상기 니신은 특별히 제한되는 것은 아니나, 예를 들어 스트렙토코커스 락티스(streptococcus lactis)로부터 생산된 니신인 것이 바람직하다.The nisin is not particularly limited, but is preferably nisin produced from, for example, streptococcus lactis.
본 발명의 젓갈 제조방법에 첨가한 니신은 염기성 단백질이며, 식품 보존제로서 각종 연쇄상구균, 포도당구균, 결핵균, 유포자성 부패세균 등의 생육을 저지하는 효과가 있다. 이러한 효과로 인해 제조되는 젓갈의 유통기한을 연장시키는 효과를 나타낼 수 있다.Nisin added to the method for preparing salted fish of the present invention is a basic protein, and as a food preservative, it has the effect of inhibiting the growth of various streptococcus, glucose, tuberculosis, and diffuse spores. Due to this effect, it can exhibit the effect of prolonging the shelf life of the manufactured salted fish.
상기 젓갈의 유통기한 중 저온 숙성하는 단계에 니신이 첨가될 경우, 저온 숙성 시 발생하는 부패균들을 적절한 시기에 발생을 억제할 수 있으므로 보다 바람직하게 니신 첨가 효과를 구현할 수 있다.When nisin is added during the low-temperature aging step during the expiration date of the salted fish, since it is possible to suppress the occurrence of spoilage bacteria occurring during low-temperature aging at an appropriate time, the effect of adding nisin can be more preferably implemented.
상기 니신의 첨가량은 총 저온 숙성되는 젓갈의 100% 기준 0.05% 내지 0.10%인 것이 바람직하며, 이러한 범위의 니신을 첨가할 경우 보다 젓갈의 본래 맛은 유지하면서 첨가된 니신으로 인한 젓갈 부패균 성장을 억제하는 효능을 우수한 수준으로 유지할 수 있다.The amount of nisin added is preferably 0.05% to 0.10% based on 100% of the total low-temperature ripened salted fish, and when nisin in this range is added, while maintaining the original taste of salted fish, the growth of salted fish spoilage caused by the added nisin is suppressed. It is possible to maintain an excellent level of efficacy.
본 발명은 또한, 전술한 본 발명에 따른 해양심층수를 이용한 젓갈의 제조방법으로부터 제조된 젓갈에 대한 것이다.The present invention also relates to a salted fish prepared from the method for producing salted fish using deep sea water according to the present invention.
본 발명에 따른 해양심층수를 이용한 젓갈의 제조방법으로부터 제조된 젓갈의 경우, 보다 젓갈의 원료, 즉 피처리물의 염장에서 염도 조절 및 균일한 품질의 염장된 젓갈의 제조가 가능하여 일정한 맛을 소비자들에게 제공할 수 있으며, 염장 공정 이후 젓갈 완성되기 전에 젓갈 보존을 위하여 종래 화학보존료를 사용하지 않고 젓갈에 최적화된 천연 보존료를 특정 첨가량으로 첨가함으로써, 젓갈의 보존에 있어서도 보다 오랜 기간 신선한 상태로 보존이 가능하도록 하고, 소비자들의 인체에 무해한 신선하고 맛있는 젓갈로 제조될 수 있다.In the case of the salted fish prepared from the method for producing salted fish using deep sea water according to the present invention, it is possible to control the salinity of the raw material of salted fish, that is, salting of the object to be treated, and to produce salted salted salted fish of uniform quality. In order to preserve the salted fish before the salting process is completed, the natural preservatives optimized for salted fish are added in a specific amount without the use of conventional chemical preservatives to preserve the salted fish in a fresh state for a longer period of time. It is possible, and it can be made with fresh and delicious salted fish that are harmless to the human body of consumers.
이하, 본 발명을 구체적인 실험예를 통하여 보다 상세하게 설명한다. 그러나 이들 실험예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실험예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail through specific experimental examples. However, these experimental examples are for illustrative purposes only, and the scope of the present invention is not limited to these experimental examples.
[실시예 1] [Example 1]
통상의 방법으로 선별한 피처리물을 농축된 해양심층수 40wt%와 천일염을 용해시킨 소금물 60wt%로 되는 해양심층수 함유 소금물(염도 15%)에 침지하여 상온에서 1일간 저장, 0∼5℃의 온도에서 5일간 저장하는 조건으로 염장처리한 후, 염장처리된 피처리물을 채반에 건져 올려서 2시간 동안 탈수하였다. 탈수한 피처리물을 조미하여 항아리에 담고 3℃∼5℃의 온도로 설정된 저온 창고에서 약 20일간 숙성시키되, 스트렙토코커스 락티스(streptococcus lactis)로부터 생산된 니신을 전체 숙성되는 중량 100% 대비 약 0.05% 첨가하여 젓갈(A1)을 제조하였다.The object to be treated, selected by the usual method, is immersed in salt water containing 40 wt% of concentrated deep sea water and 60 wt% of salt water dissolved in sea salt (sality 15%) and stored at room temperature for 1 day, at a temperature of 0 to 5°C. After salting treatment under the condition of storing for 5 days, the salted object was taken out on a tray and dehydrated for 2 hours. The dehydrated object is seasoned, put in a jar, and aged for about 20 days in a low-temperature warehouse set at a temperature of 3℃ to 5℃. Nisin produced from streptococcus lactis is about 100% of the total weight of aging. By adding 0.05%, salted fish (A1) was prepared.
[실시예 2] [Example 2]
상기 실시예 1의 제조 공정 중, 농축된 해양심층수 40wt%와 천일염을 용해시킨 소금물 50wt% 및 일반 식수 10wt%로 되는 해양심층수 함유 소금물(염도 10%)을 사용한 것을 제외하고는, 실시예 1과 동일한 방법으로 젓갈(A2)를 제조하였다.In the manufacturing process of Example 1, except that 40 wt% of concentrated deep sea water and 50 wt% of salt water dissolved in sea salt, and salt water containing deep sea water containing 10 wt% of general drinking water (
[실시예 3] [Example 3]
상기 실시예 1의 제조 공정 중, 스트렙토코커스 락티스(streptococcus lactis)로부터 생산된 니신을 전체 저온 숙성되는 젓갈 중량 100% 대비 약 0.10% 첨가한 것을 제외하고는 실시예 1과 동일한 방법으로 젓갈(A3)를 제조하였다.In the manufacturing process of Example 1, salted fish (A3) in the same manner as in Example 1, except that nisin produced from streptococcus lactis was added to 100% of the total weight of salted salted salted at low temperature. ) Was prepared.
[비교예 1] [Comparative Example 1]
상기 실시예 1의 제조 공정 중, 스트렙토코커스 락티스(streptococcus lactis)로부터 생산된 니신을 첨가하지 않은 것을 제외하고는, 실시예 1과 동일한 방법으로 젓갈(B1)를 제조하였다.In the manufacturing process of Example 1, salted fish (B1) was prepared in the same manner as in Example 1, except that nisin produced from streptococcus lactis was not added.
[비교예 2] [Comparative Example 2]
상기 실시예 1의 제조 공정 중, 저온 숙성 단계가 아닌 완성된 젓갈에 스트렙토코커스 락티스(streptococcus lactis)로부터 생산된 니신을 전체 완성된 젓갈 중량 100% 대비 약 0.05% 첨가한 것을 제외하고는 실시예 1과 동일한 방법으로 젓갈(B2)를 제조하였다.In the manufacturing process of Example 1, except that about 0.05% of nisin produced from streptococcus lactis was added to the finished salted fish, not the low-temperature aging step, compared to 100% of the total weight of the finished salted fish. Jeotgal (B2) was prepared in the same manner as in 1.
[비교예 3] [Comparative Example 3]
상기 실시예 1의 제조 공정 중, 저온 숙성 단계가 아닌 완성된 젓갈에 스트렙토코커스 락티스(streptococcus lactis)로부터 생산된 니신을 전체 완성된 젓갈 중량 100% 대비 약 0.1% 첨가한 것을 제외하고는 실시예 1과 동일한 방법으로 젓갈(B3)를 제조하였다.In the manufacturing process of Example 1, the examples except that nisin produced from streptococcus lactis was added to the finished salted fish, not the low-temperature aging step, compared to 100% of the total weight of the finished salted fish. Jeotgal (B3) was prepared in the same manner as in 1.
[실험예 1] 기호도 평가[Experimental Example 1] Evaluation of Acceptance
상기 실시예 및 비교예에서 제조된 3가지 종류의 젓갈(명란젓, 창난젓 및 오징어젓)들 각각의 색, 맛 및 향을 포함하는 종합적인 기호도를 연령대가 20대 ~ 70대 사이의 50인의 관능 검사 요원으로 하여금 5점 기준으로 평가하게 하였다. 이 경우 매우 좋음 5점, 좋음 4점, 보통 3점, 안 좋음 2점 및 매우 안 좋음 1점으로 평가하였다. Sensory test personnel of 50 people between the ages of 20 and 70, including the color, taste, and aroma of each of the three types of salted fish prepared in the above Examples and Comparative Examples. Were made to evaluate on a 5-point basis. In this case, it was evaluated as very good 5 points, good 4 points, moderate 3 points, bad 2 points, and very bad 1 points.
[실험예 2] 총균수 측정 평가[Experimental Example 2] Evaluation of total bacterial count measurement
상기 실시예 및 비교예에서 제조된 젓갈들 각각의 샘플을 제작하여, 10진 희석법을 사용하여 단계희석하고 PetrifilmTM(3M)을 사용하여 35±0.5℃에서 48±3hr 배양한 다음 배양된 집락을 계수하여 20일 이후의 총균수를 측정하였다. 총 균수는 colony forming unit(CFU/g)으로 표시하였다.Samples of each of the salted fish prepared in Examples and Comparative Examples were prepared, step-diluted using a decimal dilution method, and cultured for 48±3 hours at 35±0.5°C using Petrifilm TM (3M), and then the cultured colonies were Counting and measuring the total number of bacteria after 20 days. The total number of bacteria was expressed as colony forming unit (CFU/g).
상기 실험예 1 및 2에 대한 결과는 아래 [표 1]과 같다.The results for Experimental Examples 1 and 2 are shown in [Table 1] below.
(단위 : CFU/g)Experimental Example 2
(Unit: CFU/g)
상기 [표 1]에서 확인된 바와 같이, 본 발명에 따른 해양심층수를 이용한 젓갈의 제조방법으로 젓을 제조할 경우, 평균적으로 다양한 종류의 젓갈에서의 색, 맛 및 향에서 우수한 품질을 나타내며, 추가적으로 약 20일의 이후의 젓갈 저장 기간이 지난 경우, 젓갈 부패할 수 있는 미생물의 성장을 매우 효율적으로 억제할 수 있다.As confirmed in [Table 1] above, when salted fish is prepared by the method for producing salted fish using deep sea water according to the present invention, on average, it exhibits excellent quality in color, taste, and aroma in various types of salted fish. When the storage period of salted salted fish after about 20 days has elapsed, the growth of microorganisms capable of decaying salted fish can be very effectively inhibited.
전술한 본원의 설명은 예시를 위한 것이며, 본원이 속하는 기술분야의 통상의 지식을 가진 자는 본원의 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 쉽게 변형이 가능하다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다. 예를 들어, 단일형으로 설명되어 있는 각 구성 요소는 분산되어 실시될 수도 있으며, 마찬가지로 분산된 것으로 설명되어 있는 구성 요소들도 결합된 형태로 실시될 수 있다.The foregoing description of the present application is for illustrative purposes only, and those of ordinary skill in the art to which the present application pertains will be able to understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present application. Therefore, it should be understood that the embodiments described above are illustrative in all respects and are not limiting. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as being distributed may also be implemented in a combined form.
본원의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타내어지며, 특허청구범위의 의미 및 범위 그리고 그 균등 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본원의 범위에 포함되는 것으로 해석되어야 한다.The scope of the present application is indicated by the claims to be described later rather than the detailed description, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be interpreted as being included in the scope of the present application.
10: 해양심층수를 이용한 젓갈의 제조방법
S100: 해양심층수를 채취하여 가공하는 단계
S200: 상기 해양심층수 농축물을 포함하는 물로 피처리물을 절인 상태에서 염장처리하는 단계
S300: 상기 염장처리된 피처리물을 식수로 수세하여 염도를 낮추는 저염단계
S400: 상기 저염단계를 거친 피처리물을 조미하는 단계
S500: 상기 조미된 피처리물을 용기에 충전하여 저온 숙성하는 단계
S600: 상기 저온 숙성이 완료된 피처리물을 용기에서 꺼내 완성된 젓갈을 얻는 단계
S700: 상기 저온 숙성 중인 피처리물에 니신을 첨가하여 부패균을 억제하는 단계10: Method for producing salted fish using deep sea water
S100: Step of collecting and processing deep ocean water
S200: Salting the object to be treated with water containing the deep ocean water concentrate in a state where it is pickled.
S300: a low salt step of lowering the salinity by washing the salted object to be treated with drinking water
S400: The step of seasoning the object to be treated through the low salt step
S500: Filling the seasoned object to be treated in a container and aging at low temperature
S600: Step of taking the object to be treated with the low temperature aging completed from the container to obtain a finished salted fish
S700: Step of inhibiting spoilage bacteria by adding nisin to the object being aged at low temperature
Claims (8)
해양심층수를 채취하여 가공하는 단계;
상기 해양심층수를 포함하는 물로 피처리물을 절인 상태에서 상온에서 1∼2일간 염장한 후, 0∼5℃의 저온에서 3∼5일간 염장처리하는 단계;
상기 염장처리된 피처리물을 식수로 수세하여 염도를 낮추는 저염단계;
상기 저염단계를 거친 피처리물을 조미하는 단계;
상기 조미된 피처리물을 용기에 충전하여 저온 숙성하는 단계; 및
상기 저온 숙성이 완료된 피처리물을 용기에서 꺼내 완성된 젓갈을 얻는 단계를 포함하는 해양심층수를 이용한 젓갈의 제조방법.
In the method for producing salted fish using deep sea water from a target object including fish, shellfish, crustaceans, mollusks, their intestines, gills, or gonads,
Collecting and processing deep ocean water;
Salting the object to be treated with water containing the deep ocean water for 1 to 2 days at room temperature in the state of pickling, and then salting for 3 to 5 days at a low temperature of 0 to 5°C;
A low salt step of lowering the salinity by washing the salted object to be treated with drinking water;
Seasoning the object to be treated that has undergone the low-salt step;
Filling the seasoned object to be processed into a container and aging at low temperature; And
A method for producing salted fish using deep sea water, comprising the step of taking the material to be treated with the low temperature aging process out of a container to obtain a finished salted fish.
The method of claim 1, wherein the step of collecting and processing the deep ocean water comprises a step of heating the collected deep ocean water to prepare the deep ocean water concentrated to a salt concentration of 40 wt%. Way.
The method of claim 1, wherein the deep sea water has a water temperature of 200 m or less based on sea level of 0°C to 5°C, and the salt concentration of the water including the deep sea water concentrate is 10 wt% to 15 wt%. Method of manufacturing used salted fish.
The method of claim 1, wherein the water containing the deep ocean water is prepared by mixing the sea salt in addition to the salt contained in the deep ocean water itself.
The method of claim 1, further comprising the step of suppressing spoilage by adding nisin to the object being aged at low temperature.
The method of claim 5, wherein the nisin is produced from streptococcus lactis.
The method of claim 5, wherein the amount of nisin added is 0.05% to 0.10%.
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