KR20220160926A - Method for making salted shrimp aged with white tea - Google Patents
Method for making salted shrimp aged with white tea Download PDFInfo
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- KR20220160926A KR20220160926A KR1020210069190A KR20210069190A KR20220160926A KR 20220160926 A KR20220160926 A KR 20220160926A KR 1020210069190 A KR1020210069190 A KR 1020210069190A KR 20210069190 A KR20210069190 A KR 20210069190A KR 20220160926 A KR20220160926 A KR 20220160926A
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- Prior art keywords
- glasswort
- shrimp
- white tea
- salted
- aged
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- 235000002639 sodium chloride Nutrition 0.000 description 8
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- 208000001132 Osteoporosis Diseases 0.000 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 4
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- 241000238366 Cephalopoda Species 0.000 description 3
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- 239000011707 mineral Substances 0.000 description 2
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- 235000019643 salty taste Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
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- 229910019142 PO4 Inorganic materials 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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- 239000004310 lactic acid Substances 0.000 description 1
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- 244000005700 microbiome Species 0.000 description 1
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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
- A23L17/65—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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/0612—Carnitine
-
- 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
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/062—Glutamine
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 함초백차로 숙성시킨 새우젓에 관한 것으로 함초를 제다함으로써 색과 향과 맛을 파괴하지 않고 자연 그대로의 함초를 활용하여 새우젖에 넣어 숙성시킴으로서 함초에 함유되어 있는 식이섬유와 나트륨, 칼륨, 칼슘, 마그네슘 등의 각종 미네랄 성분들과 새우에 함유되어 있는 칼슘이나 단백질 및 각종 비타민들에 의해 골다공증 예방과 콜레스테롤의 수치를 감소시켜 혈당저하, 피로회복 및 노화방지에 유용한 함초백차로 숙성시킨 새우젓의 제조방법에 관한 발명이다. The present invention relates to pickled shrimp aged with seaweed white tea, and by removing seaweed, without destroying the color, aroma, and taste, by using natural seaweed and putting it in shrimp milk to age it, the dietary fiber, sodium, potassium, Various minerals such as calcium and magnesium, and calcium, protein and various vitamins contained in shrimp prevent osteoporosis and reduce cholesterol levels, thereby lowering blood sugar, recovering from fatigue and preventing aging. It is an invention related to a manufacturing method.
3면이 바다에 면하고 있는 우리나라는 각종 어패류가 많았으므로 예로부터 젓갈이 다양하게 개발되었고, 이러한 젓갈은 계절에 관계없이 고단백질과 염분을 공급하기 위해 널리 이용된 우리나라의 대표적인 발효식품 중의 하나로 발효기술과 숙성기간, 첨가재료에 따라 젓갈류, 식해류 그리고 액젓으로 구분되며, 젓갈류로는 새우젓, 조개젓, 소라젓, 곤쟁이젓, 밴댕이젓, 꼴뚜기젓, 대합젓, 멸치젓, 연어알젓, 명란젓, 어리굴젓, 조기젓, 창란젓 및 방게젓 등 그 종류가 다양하며, 이들 젓갈류는 어패류의 육, 내장, 생식소(알) 등에 식염을 약 20 ~ 30 중량%를 첨가시켜 부패균의 번식을 억제하면서 숙성시켜 제조되며, 숙성되는 동안 어패류 자체의 효소와 외부 미생물이 발효하면서 육질을 분해시켜 생성되는 유리 아미노산과 핵산 분해산물이 상승작용을 일으켜 독특한 맛과 풍미를 갖는다. Korea, which faces the sea on three sides, has a lot of various fish and shellfish, so various salted seafood has been developed since ancient times, and this salted seafood is one of Korea's representative fermented foods widely used to supply high protein and salt regardless of the season. According to technology, aging period, and additives, it is divided into salted seafood, seafood, and fish sauce. There are various types such as changranjeot and banggejeot, and these salted fish are prepared by adding about 20 to 30% by weight of salt to the meat, intestines, and gonads (eggs) of fish and shellfish and aging while suppressing the propagation of putrefactive bacteria. The enzymes of fish and shellfish itself and external microorganisms ferment and decompose the meat, resulting in a synergistic effect between free amino acids and nucleic acid decomposition products, resulting in a unique taste and flavor.
그렇지만, 젓갈은 장기간 저장 등을 위하여 고농도의 식염을 첨가함으로써, 젊은층으로부터 고식염 식품으로 인식되어 골다공증 예방이나, 콜레스테롤의 수치감소, 피로회복 또는 노화방지에 유용한 식품임에도 불구하고 기피하는 경향을 보이고 있다. 따라서 젓갈의 염도를 줄이기 위한 기술들이 개발되고 있는데 국내 등록특허 제0589460호에는 수세 및 세절한 오징어 100 중량부에 식염 2 ~ 6 중량부 및 조미료를 첨가하고, 0 ~ 5 ℃의 냉암소에서 0.5~3 일 동안 숙성 및 발효시켜 젓갈을 제조한 다음 -30 ℃ 이하의 온도에서 2 ~ 10 시간동안 급속 냉동시키는 저식염 냉동 오징어젓갈의 제조방법이 개시되어 있다.However, salted seafood is recognized as a high-salt food by the young by adding high-concentration salt for long-term storage, etc., and tends to be avoided even though it is useful for preventing osteoporosis, reducing cholesterol levels, recovering from fatigue, or preventing aging. . Therefore, technologies for reducing the salinity of salted fish are being developed. In Korean Patent No. 0589460, 2 to 6 parts by weight of salt and seasonings are added to 100 parts by weight of washed and cut squid, and 0.5 to 6 parts by weight of salt is added in a cool and dark place at 0 to 5 ℃. Disclosed is a method for producing low-salt frozen squid salted fish, in which salted fish is prepared by aging and fermenting for 3 days, and then rapidly frozen for 2 to 10 hours at a temperature of -30 ° C or lower.
상기의 발명의 제품을 취식하기 위해서는 냉동된 젓갈을 해동하여야 하므로 냉동 및 해동과정을 거치는 동안 오징어의 식감이 저하되고 또한, 유통시 냉동시설을 필요로 하므로 유통에 제약이 따른 문제점이 있었다.In order to eat the product of the above invention, since the frozen salted fish must be thawed, the texture of the squid deteriorates during the freezing and thawing process, and the distribution is restricted because a refrigeration facility is required during distribution.
또한 국내 등록특허 제1623467호는 함초를 함유하는 새우젓 제조방법에 관한 발명으로 새우 70 ~ 80 중량부, 천일염 10 ~ 30 중량부와 유기함초액 1 ~ 5 중량부를 혼합하고, 0 ~ 5℃ 온도에서 저온 숙성시키는 함초를 함유하는 새우젓의 제조방법이 개시되어 있다. In addition, Korean Registered Patent No. 1623467 is an invention related to a method for manufacturing salted shrimp containing seaweed, which is obtained by mixing 70 to 80 parts by weight of shrimp, 10 to 30 parts by weight of sea salt and 1 to 5 parts by weight of organic seaweed solution at 0 to 5 ° C. A method for producing salted shrimp containing glasswort aged at low temperature is disclosed.
그러나, 상기의 발명은 단지 새우젓에 유기 함초액을 첨가하여 저온 숙성시킴으로써 함초의 짠맛과 새우젓의 짠맛을 그대로 간직할 뿐 함초의 함유에 따른 새로운 맛이나 향을 부여하지 못하는 문제점이 있었다.However, the above invention only retains the salty taste of seaweed and the salty taste of salted shrimp by adding organic seaweed solution to salted shrimp and aging at a low temperature, but there is a problem in that it does not impart a new taste or aroma according to the content of seaweed.
또한 국내 등록특허 제1172473호에는 어패류를 인산염에 침지시킨 후 김치에서 분리된 유산균을 접종시켜 발효시키는 어패류 저염 발효 젓갈의 제조방법이 개시되어 있다. In addition, Korean Registered Patent No. 1172473 discloses a method for producing fish and shellfish low-salt fermented salted fish and shellfish in which fish and shellfish are immersed in phosphate and then inoculated with lactic acid bacteria isolated from kimchi to ferment.
그러나, 선행문헌 어디에도 함초를 제다(製茶)한 후 함초백차를 젓갈류에 넣고 발효 숙성시키는 젓갈류의 제조에 관한 기술은 개시된 바 없다. However, no prior literature has disclosed any technology related to the production of salted seafood, which is fermented and matured by adding glasswort white tea to salted seafood after harvesting the seaweed.
본 발명은 위조와 유념 및 건조과정을 거친 함초백차를 사용하여 새우젓을 발효 및 숙성시킴을 목적으로 한다.The purpose of the present invention is to ferment and age salted shrimp using glasswort white tea that has been forged, minded, and dried.
또한, 본 발명은 위조와 유념과정을 통하여 함초에 함유되어 있는 칼슘, 마그네슘, 칼륨, 철, 인 등의 무기 광물질을 용이하게 추출함을 목적으로 한다. In addition, an object of the present invention is to easily extract inorganic minerals such as calcium, magnesium, potassium, iron, and phosphorus contained in seaweed through counterfeiting and mindful process.
또한, 본 발명은 함초백차로 새우젓을 숙성시킴으로써 새우 고유의 맛과 향은 물론 위조와 유념과정을 통하여 함초백차를 제조함으로써 약용에만 한정적으로 사용했던 함초를 새우젓에 적용하여 국민의 건강을 증진시킬 수 있는 새로운 기능성 식품을 개발함에 그 목적이 있다.In addition, the present invention can improve the health of the people by applying seaweed, which was used only for medicinal purposes, to salted shrimp by aging salted shrimp with seaweed white tea to produce seaweed white tea through forgery and mindful process as well as the unique taste and aroma of shrimp. Its purpose is to develop new functional foods with
이와 같은 목적을 달성하기 위한 과제 해결 수단은 보다 구체적으로 설명하면 다음과 같다.The problem solving means for achieving this purpose is described in more detail as follows.
본 발명에 따른 함초백차의 제다는 6월 ~ 11월에 채취한 함초의 줄기 및 뿌리를 분리 선별하고, 이물질 제거를 위하여 고압 세척한 후, 함초의 촉감을 부드럽게 하고 향을 높이기 위하여 실내에 깔린 망위에 함초를 얇게 펴서 15시간 이상 펼쳐두어 함초 내의 수분 함량이 20 - 30%가 되도록 위조한 후, 함초를 손으로 주무르거나 비비기를 통해 함초 표면의 수분과 내부 수분의 함량을 균일하게 함과 동시에 세포조직을 적당히 파괴시켜 감미롭고 부드러운 맛이 나도록 유념한다. 유념이 끝난 함초는 산화나 발효과정을 생략하고 바로 건조시켜 함초 백차를 제조한다. Jeda of Hamcho white tea according to the present invention separates and selects the stems and roots of Hamcho collected from June to November, and after high-pressure washing to remove foreign substances, a net laid indoors to soften the touch of Hamcho and enhance the fragrance After spreading the glasswort thinly on top and spreading it out for more than 15 hours to forge the water content in the seaweed to be 20 - 30%, knead or rub the seaweed with your hands to make the water content of the surface and internal water of the seaweed even, and at the same time cell cells Take care to properly break down the tissue so that it has a sweet and mild taste. Glasswort after mindfulness is omitted from oxidation or fermentation and dried immediately to produce glasswort white tea.
건조과정은 40 - 45℃ 의 열풍으로 30 내지 60분 간격으로 2 내지 3회 건조시켜 함초의 변질 및 산화를 방지한다. In the drying process, deterioration and oxidation of glasswort are prevented by drying 2 to 3 times at intervals of 30 to 60 minutes with hot air at 40 - 45 ° C.
항아리에 소금으로 염장한 새우를 넣고 그 위에 함초백차가 든 삼베 주머니 덮고 다시 그 위에 소금으로 염장한 새우를 넣은 후 함초백차가 든 삼베 주머니로 덮어 씌우는 과정을 반복한 후 최종적으로 소금으로 염장한 새우 위에 함초백차가 든 삼베 주머니를 덮어 씌우고 항아리 뚜껑을 닫아 6 내지 1년간 숙성시키는 것을 특징으로 하는 함초백차로 숙성시킨 새우젓을 제공하게 된다. Put shrimp salted with salt in a jar, cover it with a burlap bag containing seaweed white tea, put salted shrimp on top of it again, repeat the process of covering it with a burlap bag containing seaweed white tea, and finally salted shrimp It provides salted shrimp aged with Hamcho white tea, characterized in that the burlap bag containing Hamcho white tea is covered on top and the jar lid is closed and aged for 6 to 1 years.
본 발명은 새우젓을 함초백차로 숙성시킴으로써 일반적인 새우젓에 비하여 염도가 낮으면서, 새우의 맛과 향을 그대로 유지시키면서고 새우의 비린내는 함초백차가 흡수하여 새우젓을 자연 그대로의 맛으로 숙성시키는 효과가 있다.In the present invention, by aging salted shrimp with seaweed white tea, the salinity is lower than that of general salted shrimp, while maintaining the taste and aroma of shrimp, and the fishy smell of shrimp is absorbed by seaweed white tea, which has the effect of aging salted shrimp with its natural taste. .
또한 본 발명의 함초백차로 숙성시킨 새우젓은 위조와 유념과정을 거침으로써 함초에 함유되어 있는 다량의 칼슘, 마그네슘, 칼륨, 철, 인 등의 무기 미네랄이 쉽게 용출되어 있어 골다공증 예방이나, 콜레스테롤의 수치감소, 피로회복 또는 노화방지에 효과가 있다. In addition, salted shrimp aged with glasswort white tea of the present invention is easily eluted with a large amount of inorganic minerals such as calcium, magnesium, potassium, iron, and phosphorus contained in seaweed by forgery and mindful process, preventing osteoporosis and cholesterol level. It is effective for reduction, fatigue recovery or anti-aging.
이하에서는 실시를 위하여 구체적인 내용, <제조단계> 및 <시험예>를 통하여 본 발명을 보다 상세하게 설명하기로 하며, 하기에서 본 발명을 설명함에 있어 관련된 공지 기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략하였다. Hereinafter, the present invention will be described in more detail through specific details, <production steps> and <test examples> for implementation, and detailed descriptions of known functions or configurations related to the present invention in the following If it is determined that the gist of may be unnecessarily obscured, the detailed description is omitted.
그리고 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 관례 등에 따라 달라질 수 있다. 그러므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.In addition, terms to be described later are terms defined in consideration of functions in the present invention, which may vary according to the intention or custom of a user or operator. Therefore, the definition should be made based on the contents throughout this specification.
<제조단계 1〉함초백차의 제다<Manufacturing Step 1> Preparation of Hamcho White Tea
본 발명은 다음과 같은 과정을 거쳐 함초백차를 제다(製茶) 한다.The present invention makes glasswort white tea through the following process.
1) 함초는 6월 ~ 11월에 줄기 및 뿌리를 채취하여 고압 세척하여 이물질을 제거한다. 1) The stems and roots of Hamcho are collected from June to November and washed under high pressure to remove foreign substances.
2) 물기를 제거한 후 실내에 깔린 망위에 함초를 얇게 펴서 15시간 이상 펼쳐두어 함초내의 수분 함량이 20 - 30%가 되도록 위조한다. 상기와 같이 위조함으로써 함초는 촉감이 부드럽고, 색과 맛이 그대로이고 그윽한 향을 가지게 된다.2) After removing the water, spread the glasswort thinly on the net spread indoors and spread it out for more than 15 hours to forge the water content in the seaweed to be 20 - 30%. By forging as described above, glasswort has a soft touch, color and taste as it is, and has a profound fragrance.
3) 위조가 끝난 함초를 손으로 주무르거나 비비기를 통해 함초 표면의 수분과 내부 수분의 함량을 균일하게 함과 동시에 세포조직을 적당히 파괴시켜 감미롭고 부드러운 맛이 나도록 유념한다. 3) Knead or rub the forged seaweed with your hands to make the surface moisture and internal water content uniform and at the same time moderately destroy the cell tissue to give a sweet and soft taste.
4) 유념이 끝난 함초는 산화나 발효과정을 생략하고 바로 건조시킨다. 건조과정은 40 - 45℃의 열풍으로 30 내지 60분 간격으로 2 내지 3회 건조시킴으로써 색과 맛과 향이 자연그대로을 유지하면서 함초의 변질 및 산화를 방지한다. 4) When the mindfulness is over, the glasswort is dried immediately without oxidation or fermentation. The drying process prevents deterioration and oxidation of glasswort while maintaining its natural color, taste and aroma by drying it 2 to 3 times at intervals of 30 to 60 minutes with hot air at 40 - 45 ° C.
5) 상기의 함초백차를 삼베 주머니에 넣고 고르게 깔아준다.5) Put the above green tea white tea in a hemp cloth bag and spread it evenly.
〈제조단계 2〉 새우젓의 숙성〈Manufacturing Step 2〉 Fermentation of salted shrimp
1) 항아리에 원료새우 100중량부에 대하여 식염을 20 ~ 30중량부로 첨가하여 염장한 새우를 항아리의 높이 1/4이 되도록 채운 후 함초백차 5중량부를 삼베 주머니에 넣고 고르게 깔아준다. 1) Add 20 to 30 parts by weight of salt based on 100 parts by weight of raw shrimp in a jar and fill the jar with salted shrimp to 1/4 the height of the jar, then put 5 parts by weight of seaweed white tea in a hemp bag and spread it evenly.
2) 상기의 삼베 주머니 위에 다시 염장한 새우를 항아리의 높이 2/4가 되도록 채운 후 함초백차 5중량부를 삼베 주머니에 넣고 고르게 깔아준다.2) After filling the salted shrimp on top of the hemp cloth bag to a height of 2/4 of the jar, put 5 parts by weight of seaweed white tea in the hemp cloth bag and spread it evenly.
3) 상기 과정을 다시 반복하여 항아리의 높이 3/4이 되도록 염장한 새우 및 함초백차를 넣은 삼베 주머니에 넣고 고르게 깔아준다.3) Repeat the above process again and put the salted shrimp and seaweed white tea in a burlap bag so that the height of the jar is 3/4, and spread it evenly.
4) 최종적으로 염장한 새우를 넣고 그 위에 다시 함초백차를 넣은 삼베 주머니를 덮어 마무리 한 후 항아리 뚜껑을 닫는다.4) Finally, put the salted shrimp, cover it with a burlap bag containing glasswort white tea, and close the lid of the jar.
4) 상기의 항아리를 10 ~ 50℃를 유지하도록 온도를 조절한 후 6 내지 12개월 숙성시킨다.4) The jar is aged for 6 to 12 months after adjusting the temperature to maintain 10 ~ 50 ℃.
상기에서 함초는 일명 '퉁퉁마디'라 불리며 우리나라의 서해안이나 남해안, 백령도, 제주도, 울릉도 등과 같은 섬지방의 바닷물이 닿는 해안이나 갯벌, 염전 부근에 무리지어 자라는 풀의 일종으로서, 6~8월경에 가지 끝에 녹색의 꽃이 피며, 10월에 납작하고 까만 열매가 맺힌다. 또한, 함초는 함초는 칼슘, 마그네슘, 칼륨, 철, 인 등 갖가지 광물질을 함유하고 있어서 성인병에 좋은 약재로 사용되고 있으며, 특히 숙변을 제거하고 비만증을 치료하는 효과가 탁월한 것으로 알려져 있고, 함초 내에 함유된 다양한 성분들은 혈액순환을 좋게 하고 피를 맑게 하며 혈관을 튼튼하게 하므로 고혈압과 저혈압을 동시에 치료할 수 있고 축농증, 신장염, 관절염 등에도 그 효과가 탁월하다.In the above, Hamcho is called 'tungtungmadi' and is a kind of grass that grows in groups near the seashore, tidal flats, and salterns of island regions such as the west coast, south coast, Baengnyeongdo, Jejudo, and Ulleungdo of Korea. Green flowers bloom at the ends of branches, and flat, black fruits bear in October. In addition, glasswort contains various minerals such as calcium, magnesium, potassium, iron, phosphorus, etc., so it is used as a good medicine for adult diseases, and is known to be particularly effective in removing stool and treating obesity. Various ingredients improve blood circulation, purify blood, and strengthen blood vessels, so it can treat high and low blood pressure at the same time, and its effects are excellent for sinusitis, nephritis, and arthritis.
새우는 칼슘, 단백질, 각종 비타민이 풍부하여 함유되어 있어 골다공증 예방에 효과가 있고, 타우린이라는 유리아미노산이 콜레스테롤과 결합해 담증 성분으로 콜레스테롤 수치를 감소시켜 주어 혈당 건강과 심혈과 건강에 좋고 피로회복,노화방지에 효과적인 식품으로 원료 새우로는 살아있는 새우가 가장 바림직하나, 신선도 높은 새우 내지 냉동 새우도 가능하며 이물질이 제거된 신선하고 정선된 새우를 선택한다.Shrimp is rich in calcium, protein, and various vitamins, so it is effective in preventing osteoporosis, and taurine, a free amino acid, combines with cholesterol to reduce cholesterol levels as a biliary tract component, which is good for blood sugar health, cardiovascular health, and fatigue recovery. As an effective food for anti-aging, live shrimp is the most desirable raw material, but fresh or frozen shrimp are also available, and fresh and selected shrimp with foreign substances removed are selected.
본 발명에 따른 상기 제 1단계는 함초백차를 제조하는 단계이며, 제2단계는 함초백차로 숙성시킨 새우젓의 제조단계로 염장한 새우를 깔고, 그 위를 색과 향과 맛이 자연 그대로인 함초 백차로 감싸는 과정을 2 -4회 한 후 최종적으로 10 ~ 15℃ 의 온도 조건에서 6 ~ 12개월 정도 숙성시키는 것으로 이루어진다.The first step according to the present invention is a step of manufacturing glasswort white tea, and the second step is a step of manufacturing salted shrimp aged with glasswort white tea, and salted shrimp is laid, and seaweed white tea with natural color, aroma and taste is laid on it. After the process of wrapping with 2-4 times, it is finally aged for about 6 to 12 months at a temperature of 10 to 15 ℃.
그리고 상기와 같이 숙성시킨 새우젓의 비린내나 이취 등을 제거하고, 풍미를 높이고, 보존성이나 안정성 및 영양성을 강화시키기 위하여 L-카르니틴, 젖산칼슘(Calcium Lactate), L-글루타민(L-Glutamine)을 소량 첨가할 수도 있다. In addition, small amounts of L-carnitine, calcium lactate, and L-glutamine are added to remove the fishy smell or off-flavor of the salted shrimp fermented as described above, enhance flavor, and enhance preservation, stability, and nutrition. may be added.
<시험예 1> <Test Example 1>
상기 <제조단계 2>에서 제조한 함초백차로 숙성시킨 새우젓과 일반 시중에서 판매되는 통상의 새우젓(비교예)에 대하여 주부 20명을 대상으로 관능검사를 실시하고 항목에 대하여 5점 척도법으로 측정하고, 그 평균값을 아래 [표 1]에 나타내었다(가점: 1:매우 나쁨, 2: 나쁨, 3:보통, 4:좋음, 5:매우 좋음). A sensory test was conducted on 20 housewives for the salted shrimp aged with Hamcho white tea prepared in <Manufacturing step 2> and the salted shrimp (comparative example) sold on the market, and the items were measured using a 5-point scale method, , The average values are shown in [Table 1] below (added points: 1: very bad, 2: bad, 3: average, 4: good, 5: very good).
상기 [표 1]에 나타난 비와 같이 본 발명의 제조방법으로 제조된 함초백차로 숙성시킨 새우젓은 일반 시중에서 판매되는 통상의 새우젓에 비하여 관능검사의 결과가 우수한 것으로 평가되었다. As shown in [Table 1], salted shrimp aged with Hamcho white tea prepared by the manufacturing method of the present invention was evaluated as superior in sensory test results compared to conventional salted shrimp sold on the market.
Claims (4)
2) 물기를 제거한 후 함초 내의 수분 함량이 20 - 30%가 되도록 위조하는 단계.
3) 위조가 끝난 함초를 유념하고 건조하여 함초백차를 제조하는 단계.
4) 상기 함초백차를 삼베 주머니에 넣고 고르게 펴 주는 단계.
5) 원료새우 100중량부에 대하여 식염을 20 ~ 30중량부로 첨가하여 염장한 새우를 항아리에 넣고 높이가 1/4이 되도록 채운 후 상기 함초백차 5중량부를 넣은 삼베 주머니를 덮어주는 단계를 2 - 3화 반복하여 염장한 새우를 항아리에 채우는 단계
6) 상기 항아리를 뚜껑으로 덮고 10 ~ 50℃의 온도를 유지하도록 조절한 후 6 내지 12개월 숙성시키는 것으로 특징으로 하는 함초백차로 숙성시킨 새우젓의 제조방법.1) The step of collecting the stems and roots of glasswort from June to November and washing them under high pressure to remove foreign substances.
2) forging so that the water content in glasswort is 20 - 30% after removing the water.
3) Mindful of the counterfeited glasswort and dried to prepare glasswort white tea.
4) Put the Hamcho white tea in a hemp bag and spread it evenly.
5) Add 20 to 30 parts by weight of salt based on 100 parts by weight of raw shrimp, put salted shrimp in a jar, fill it to a height of 1/4, and cover the hemp bag containing 5 parts by weight of seaweed white tea 2 - Repeat episode 3 to fill the jar with salted shrimp
6) A method for producing pickled shrimp aged with Hamcho white tea, characterized in that the jar is covered with a lid, adjusted to maintain a temperature of 10 to 50 ° C, and then aged for 6 to 12 months.
위조가 끝난 함초를 손으로 주무르거나 비비기를 통해 함초 표면의 수분과 내부 수분의 함량을 균일하게 함과 동시에 세포조직을 적당히 파괴시켜 감미롭고 부드러운 맛이 나도록 유념하는 것을 특징으로 하는 함초백차로 숙성시킨 새우젓의 제조방법.The method of claim 1,
Shrimp fermented with seaweed white tea, characterized in that the forged seaweed is kneaded or rubbed by hand to equalize the water content of the surface and internal water of seaweed, and at the same time to moderately destroy the cell tissue to give a sweet and soft taste. Manufacturing method of.
유념이 끝난 함초를 40 - 45℃ 의 열풍으로 30 내지 60분 간격으로 2 내지 3회 건조시키는 것을 특징으로 하는 함초백차로 숙성시킨 새우젓의 제조방법.The method of claim 1,
Method for producing pickled shrimp aged with Hamcho white tea, characterized in that the mindful glasswort is dried 2 to 3 times at intervals of 30 to 60 minutes with hot air at 40 - 45 ° C.
상기의 함초백차로 숙성시킨 새우젓에 비린내나 이취 등을 제거하고, 풍미를 높이고, 보존성이나 안정성 및 영양성을 강화시키기 위하여 L-카르니틴, 젖산칼슘(Calcium Lactate) 또는 L-글루타민(L-Glutamine)을 소량 첨가하는 것을 특징으로 하는 함초백차로 숙성시킨 새우젓의 제조방법.
In any one of claims 1 to 3
L-Carnitine, Calcium Lactate, or L-Glutamine are added to salted shrimp fermented with Hamcho white tea to remove fishy smell or odor, enhance flavor, and enhance preservation, stability, and nutrition. Method for producing salted shrimp aged with glasswort white tea, characterized in that a small amount is added.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100589460B1 (en) | 2004-09-02 | 2006-06-14 | 대경에프.엔.비 주식회사 | Method for Manufacturing Low-salted and Quick Frozen Cuttlefish |
| KR20100049865A (en) * | 2008-11-04 | 2010-05-13 | 김원진 | Manufacturing method of salicomia herbacea tea |
| KR101171266B1 (en) * | 2011-07-21 | 2012-08-06 | 김정남 | Menufacturing method of tea |
| KR101172473B1 (en) | 2009-08-31 | 2012-08-08 | 황인기 | Methods for Preparing Low-Salt Fermented Fish and Shellfish Jeotkal |
| KR101623467B1 (en) | 2015-10-08 | 2016-05-23 | (주) 종가집젓갈백화점 | Salt Fermented Shrimp Including Leaf-mustard And Method Tehreof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100589460B1 (en) | 2004-09-02 | 2006-06-14 | 대경에프.엔.비 주식회사 | Method for Manufacturing Low-salted and Quick Frozen Cuttlefish |
| KR20100049865A (en) * | 2008-11-04 | 2010-05-13 | 김원진 | Manufacturing method of salicomia herbacea tea |
| KR101172473B1 (en) | 2009-08-31 | 2012-08-08 | 황인기 | Methods for Preparing Low-Salt Fermented Fish and Shellfish Jeotkal |
| KR101171266B1 (en) * | 2011-07-21 | 2012-08-06 | 김정남 | Menufacturing method of tea |
| KR101623467B1 (en) | 2015-10-08 | 2016-05-23 | (주) 종가집젓갈백화점 | Salt Fermented Shrimp Including Leaf-mustard And Method Tehreof |
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