KR20230092538A - Manufacturing method of Borigulbi containing turmeric - Google Patents

Abstract

The present invention relates to a method for producing steamed barley corolla containing turmeric, and more particularly, the steps of preparing turmeric salt by mixing turmeric powder with sun salt, preparing croaker, and preparing the prepared croaker Steps of preparing turmeric salt, washing the prepared croakers, applying an aqueous solution of turmeric to the surface of the washed croakers, and drying the croakers coated with the aqueous turmeric solution to prepare oysters, It includes the step of aging the prepared oysters in a rice bowl, and the step of steaming the aged oysters, and the turmeric aqueous solution is characterized in that turmeric powder, gum arabic and water are mixed. According to the present invention, there is no fishy odor peculiar to oysters, excellent texture, excellent sensory properties due to no heterogeneous odor, and excellent storage stability due to delay in rancidity of fat.

Description

Manufacturing method of Borigulbi containing turmeric {Manufacturing method of Borigulbi containing turmeric}

The present invention relates to a method for producing steamed barley lobster containing turmeric, and more particularly, by preparing sea croaker with turmeric salt mixed with bay salt and turmeric powder, and applying an aqueous solution of turmeric to the surface of the steamed barley robin It relates to a method for producing steamed barley gulbi containing turmeric, which has no fishy smell, excellent meat quality, and excellent sensory and nutritional properties.

Yellow croaker refers to croaker, water tank, buse (white croaker), black croaker, etc. belonging to the Mineo family. Many are being caught by the end of the month. Jogi is a white fish with low fat. It is dried and can be eaten for a long time, and the taste is also excellent. According to Donguibogam, croaker is 'flat in nature, sweet in taste, and non-toxic.' It is mainly used for dysentery when food is not digested and stomach swells suddenly. It is very rich in minerals and vitamins including iron in the early stages, and its warm nature improves eyesight, stops diarrhea, and people with cold body It is said to strengthen stomach function, eliminate anorexia, and boost energy.

After salting the croaker, dried in the sea wind for about 70 to 80 days is called gulbi. Gulbi can be stored for a long time, and it is a traditional food loved by many people because of its excellent taste and nutrition.

The taste varies depending on the sea salt used, salting conditions, drying period, and drying conditions.

Recently, wild chrysanthemums, red pepper paste, herbs, pine needles, onion juice, bamboo leaves, cucumbers, plums, green tea, raspberries, etc. are added or a processing process using them is used to reduce the smell caused by fat rancidity of oysters and add flavor to the taste of oysters. do.

A representative method for reducing fishy components and heterogeneous odors that give a sense of rejection is a method by masking, which means that the existing heterogeneous odor is relatively reduced by adding a substance with a stronger fragrance than the heterogeneous odor. For example, herbs such as rosemary, lavender, peppermint, green tea, sage, chamomile, oregano, basil, and bay leaves, seasonings such as garlic, green onion, onion, red pepper, ginger, pepper, soy sauce, vinegar, pine needles, hibiscus, perilla grass, It is a method of adding other ingredients such as seaweed, citron juice, water parsley, chives, crown daisy, parsley, Japanese pepper, and cinnamon powder.

However, these are all substances with strong odors, and although they reduce the foreign odor of food, the substance itself has a strong odor, so when they are added, there is a possibility that they may affect the original flavor and taste of the food, and they may cause an unfamiliar flavor and taste to consumers. It has the problem of causing rejection.

Republic of Korea Patent Registration No. 10-2329328 proposed a method for producing barley gulbi using salt containing ginseng powder, but by using ginseng, there was a disadvantage such as an increase in manufacturing cost.

In addition, Korean Patent Publication No. 10-2021-0103166 proposes a method of manufacturing coriander using salt containing turmeric powder, but sufficient fishy smell and odor removal are achieved by seasoning with salt containing turmeric powder There was a downside to not being able to overcome.

KR 10-2021-0103166 A KR 10-2329328 B1

The object of the present invention is to mix turmeric powder with bay salt, use it to prepare the early fish, and apply the turmeric aqueous solution to the dried early fish, so that there is no fishy smell, excellent meat quality, and no heterogeneous odor, so it has excellent sensory properties , It is also to provide a method for producing steamed barley gulbi containing excellent turmeric.

Another object of the present invention is to provide a method for producing steamed barley gulbi containing turmeric with excellent storage stability by preventing rancidity of fat and growth of bacteria.

In order to achieve the above object, the method for producing steamed barley gulbi containing turmeric of the present invention includes the steps of preparing turmeric salt by mixing turmeric powder with sun salt, preparing the croaker, and preparing the prepared croaker Steps of preparing turmeric salt, washing the prepared croakers, applying an aqueous solution of turmeric to the surface of the washed croakers, and drying the croakers coated with the aqueous turmeric solution to prepare oysters , Putting the prepared oysters in a rice bowl and aging them, and steaming the aged oysters, wherein the turmeric aqueous solution is a mixture of turmeric powder, gum arabic and water.

The step of preparing the turmeric salt is characterized in that it is prepared by further mixing the sun salt and the turmeric powder with a fern leaf extract and a flower bud extract of daylily.

The aqueous solution of turmeric is characterized by further mixing the gondalbi leaf extract and the flower bud extract of lily of the valley.

After the step of applying the turmeric aqueous solution to the surface of the washed croaker, it is characterized in that it further comprises the step of applying a Malabar spinach extract to the surface of the ginseng wormwood aqueous solution coated.

The step of steaming the aged gulbi is characterized by steaming after applying the Malabar spinach extract to the surface of the aged gulbi.

According to the present invention, there is no fishy odor peculiar to oysters, excellent texture, excellent sensory properties due to no heterogeneous odor, and excellent storage stability due to delay in rancidity of fat.

1 is a flow chart showing a method for producing steamed barley gulbi according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The biggest feature of the present invention is that by grinding the croaker with turmeric salt, the fat-soluble turmeric, along with bay salt, quickly and deeply penetrates into the croaker, removing the fishy smell first, and then applying an aqueous solution of turmeric to the surface of the croaker. By drying, the fishy smell is removed secondaryly, as well as to prevent rancidity of fat, to increase nutritional value, and to provide steamed barley gulbi that extends shelf life.

The method for preparing steamed barley gulbi according to the present invention will be described in detail with reference to FIG.

The method for producing steamed barley corolla according to the present invention includes the steps of preparing turmeric salt by mixing turmeric powder with sun salt, preparing croaker, and preparing the prepared croaker with the prepared turmeric salt; Washing the dried crocodile, applying an aqueous solution of turmeric to the surface of the washed croaker, drying the croaker coated with the aqueous turmeric solution to prepare oysters, and putting the prepared oysters in a rice bowl to ripen And the step of steaming the aged gulbi, characterized in that the turmeric aqueous solution is a mixture of turmeric powder, gum arabic and water.

Preparing turmeric salt by mixing turmeric powder with bay salt

First, turmeric salt is prepared by mixing turmeric powder with sun salt.

The turmeric is also referred to as plating or turmeric, and turmeric powder sold for food is mainly prepared by steaming rhizomes in water to remove bitterness, drying in an oven, and pulverizing, dark yellow or orange stand out The active ingredient of turmeric is curcumin, and curcumin is known to have physiological activities such as antioxidant action, anticancer action, antidiabetic action, anti-inflammatory action, liver function protection, dementia prevention, and body fat accumulation inhibition action. This turmeric acts to remove the fishy smell and odor peculiar to gulbi. In addition, as well as improving nutrition, the unique flavor of turmeric also harmonizes well with the flavor of barley gulbi, which also serves to improve sensory properties. It also improves the meat quality of gulbi.

As the turmeric powder, any commercially available product can be used, and the pulverized particle size is not limited, but it is preferable to use turmeric powder pulverized to a particle size of 100 to 325 mesh.

And the sea salt is used from which bittern is removed.

In the present invention, the mixing ratio of the sun salt and the turmeric powder is preferably 100: 1 to 3 by weight. If the content of turmeric powder is too small, the effect is insignificant, and if it is excessive, the flavor of coriander is weakened due to the unique flavor of turmeric This is because the sensitivity may decrease.

The reason why turmeric salt is manufactured and used in the present invention is that turmeric is fat-soluble, so mixing it with sea salt and using it as it is is advantageous for penetration into the early sea croaker. This is because it is also advantageous to remove fishy smell because substances that cause fishy smell adsorbed to residual turmeric salt are removed together during washing.

steps to prepare for

Next, croakers are prepared and sorted by size. It is preferable to use the croaker immediately frozen and stored on board after being caught, and the thawing of the frozen croaker is preferably carried out at a low temperature at 5 to 15 ° C., but is not limited thereto.

At this time, as the jogi, a reference group or a sub-jogi may be used.

Step of preparing the prepared early fish with the prepared turmeric salt

Next, the prepared croaker is seasoned with the prepared turmeric salt. Here, the seopgan means to put salt in the gills and mouth of the croaker and sprinkle salt on the entire crocodile to salt it. Through this, the turmeric salt directly contacts the croaker, so that the active ingredients and flavor of turmeric It not only allows it to penetrate deep into the flesh, but also prevents the fat from going rancid.

At this time, the amount of the turmeric salt is preferably used in an amount of 0.1 to 1 part by weight based on 100 parts by weight of the prepared early seaweed, which takes into consideration salinity, nutrition, and functionality. Hereinafter, 'parts by weight' is based on '100 parts by weight' of the prepared early stage.

The salting proceeds for about 2 to 8 hours at about 5 to 25 ° C.

In addition, the above-mentioned crocheted crocheted bar can be woven as needed, but is not limited thereto.

Washing the precipitated croaker

Next, the precipitated croaker is thoroughly washed 2 to 4 times with washing water. At this time, the washing method is not limited, but it is possible to use a method of immersing and removing the precipitated croaker in washing water at 5 to 15 ° C. or washing with flowing washing water. Through this process, turmeric salt, which was not sufficiently absorbed at an early stage, is removed while adsorbing substances that cause fishy smell.

Applying an aqueous solution of turmeric to the surface of the washed fish

Next, an aqueous solution of turmeric is applied to the surface of the washed fish.

In the present invention, the reason for applying the turmeric aqueous solution is that the turmeric salt alone does not provide sufficient nutrition, the fishy smell is not sufficiently removed, and the rancidity of the fat cannot be sufficiently prevented. By applying and coating, the secondary removal of fishy smell, enhancement of nutrition, and prevention of rancidity of fat also enhance storage stability.

At this time, it is sufficient if the aqueous solution of turmeric is applied to an extent that can be sufficiently applied to the surface of the washed croaker, and it is sufficient if it is applied in an amount of 1 to 5 parts by weight based on 100 parts by weight of the previously prepared croaker.

At this time, the aqueous solution of turmeric is a mixture of turmeric powder, gum arabic, and water, more specifically, a mixture of 10 to 20% by weight of turmeric powder, 0.01 to 0.1% by weight of gum arabic, and the balance of water.

The gum arabic is for water solubilization of turmeric powder, and serves to induce water solubilization of turmeric powder while being dissolved or swollen in water, and to provide adhesive performance to adhere the turmeric to the surface of the croaker.

Preparing galbi by drying the early fish coated with the turmeric aqueous solution

Next, the fish coated with the turmeric aqueous solution is hung on a hook or placed in a sieve to dry. At this time, the drying method is not limited, and all methods such as hot air drying, cold air drying, freeze drying, and sea air drying can be applied, and since this is known in the field to which this technology belongs, a detailed description thereof will be omitted. .

Aging the prepared gulbi by putting it in a rice bowl

And the prepared gulbi is put in a rice bowl and aged.

At this time, hulled barley is used as the barley, and barley gulbi is prepared by putting corbi in a sufficient amount of barley and maturing at 2 to 20 ° C for 5 days to 1 year.

Through this aging, not only does the taste of the gulbi improve, but the gulbi accepts the scent of the barley, removes the fishy smell, and gives it a chewy meat.

Steaming the aged gulbi

Next, by putting the matured oysters into a steamer and steaming them, steamed barley oysters are prepared.

At this time, the steaming process is sufficient to steam the aged gulbi for 3 to 10 minutes with steam at 100 to 150 ° C., and the temperature and time are according to the prior art.

In addition, the steamed barley gulbi prepared in this way is cooled to room temperature, rapidly frozen in a quick freezing chamber at -55 to -35 ° C, sealed or vacuum packed, passed through a metal detector to remove metal foreign substances, and then frozen at -18 ° C or lower By storing it, consumers can consume high-quality steamed barley gulbi.

The steamed barley oyster prepared as described above has the advantage of excellent nutrition, no fishy smell peculiar to oyster, excellent texture and flavor, and excellent storage due to delayed rancidity of fat.

On the other hand, in order to remove the fishy smell of the steamed barley corolla and further prevent rancidity of the fat, the step of preparing the turmeric salt is to further mix the sun salt and the turmeric powder with the fern leaf extract and the flower bud extract of daylily to obtain turmeric It is desirable to prepare salt. More specifically, it is prepared by mixing turmeric powder, gondola leaf extract, and daylily flower bud extract with the sun salt in a weight ratio of 100: 1 to 3: 1 to 3: 1 to 3.

The gondalbi (Ligularia stenocephala) leaves are rich in flavonoids and polyphenols and have excellent antioxidant and anti-inflammatory activities. .

In addition, the day lily (Hemerocallis fulva) is a perennial plant of the monocotyledonous lily lily family, rich in vitamin A, beta-carotene, and lutein, and its flower buds are excellent in antioxidant and anti-inflammatory activity, which is applied to turmeric salt While further improving nutritional properties, it is possible to delay the rancidity of fat and improve texture.

At this time, the Gondalbi leaf extract and Daylily flower bud extract mean that the Gondalbi leaf or Daylily flower bud is extracted with one solvent or a mixture of two or more solvents selected from water and C1 to C4 alcohols. And the extract can be extracted according to a method commonly used in the art, for example, hot water extraction, ultrasonic extraction, filtration, reflux extraction, etc., which are performed alone or in combination of two or more methods. It goes without saying that it can be done.

In addition, even when preparing the turmeric aqueous solution, by further mixing the gondola leaf extract and the flower bud extract of the daylily, the effect of improving nutrition, removing fishy smell, improving texture, and preventing rancidity of fat can be further maximized.

Specifically, it is prepared by mixing 10 to 20% by weight of the turmeric powder, 0.01 to 0.1% by weight of gum arabic, 1 to 5% by weight of Gondalbi leaf extract, 1 to 5% by weight of lily flower bud extract, and the balance of water.

In addition, after the step of applying the turmeric aqueous solution to the surface of the washed crayfish, it is preferable to further include the step of applying a malaba spinach extract to the surface of the crawfish coated with the turmeric aqueous solution.

The Malabar spinach extract, together with turmeric salt and turmeric aqueous solution, not only adds nutrients to oysters, but also provides an effect of removing fishy smell and preventing rancidity of fat, and serves to significantly increase the functionality of oysters. In addition, due to its unique flavor, it relieves the strong scent of turmeric, enhances the taste of gulbi, and serves to increase the sensory preference by giving a chewy yet elastic texture.

At this time, the Malabar spinach extract means that Malabar spinach extract is extracted with one solvent or a mixed solvent of two or more of water and C1 to C4 alcohol. And the extract can be extracted according to a method commonly used in the art, for example, hot water extraction, ultrasonic extraction, filtration, reflux extraction, etc., which are performed alone or in combination of two or more methods. It goes without saying that it can be done.

In addition, the amount of the malaba spinach extract used is not limited, and may be illustratively about 1 to 5 parts by weight based on 100 parts by weight of the prepared early seaweed.

In addition, after the step of applying the turmeric aqueous solution to the surface of the washed croaker, the step of injecting Malabar spinach powder into the mouth and flounder of the croaker coated with the turmeric aqueous solution may be further included. At this time, the input amount is not limited.

In addition, it is natural that it is also possible to inject Malabar spinach powder into the mouth and flounder of the croaker along with the application of the Malabar spinach extract described above.

As described above, the malabar spinach extract removes the fishy smell and odor peculiar to gulbi, enhances the overall sensory quality, and gives the effect of improving storage stability, improving when adding malabar spinach powder to the mouth and flounder has a sensibility

The Malabar spinach powder is dried at 50 to 70 ° C. for 15 to 25 hours and pulverized to about 100 to 325 mesh, but is not limited thereto.

In addition, the step of steaming the aged gulbi is preferably steamed after applying the Malabar spinach extract to the surface of the aged gulbi.

As described above, the malabar spinach extract serves to provide nutrients to oysters, as well as to remove fishy smell, to prevent rancidity of fat, and to significantly increase the functionality of oysters.

At this time, the amount of the malabar spinach extract is not limited, and may be 1 to 5 parts by weight, eg, based on 100 parts by weight of the prepared early seaweed.

Hereinafter, the present invention will be described in detail through examples.

(Example 1)

Turmeric salt was prepared by mixing turmeric powder pulverized to a particle size of 200 mesh and sea salt from which bittern was removed at a weight ratio of 2:100.

A reference group frozen at -18 ° C or lower was prepared, thawed at 10 ° C for 5 hours, and then sorted by size.

In addition, 1 kg of the prepared croaker was seasoned with 10 g of the prepared turmeric salt, and salted at 15 ° C. for 4 hours.

Next, the salted fish was washed three times with running washing water at 10 ° C., and put in a sieve to remove water for 30 minutes. Then, 30 g of an aqueous solution of turmeric was applied to the surface thereof, and dried for 10 hours with cold air at 10 ° C. Then, it was put in barley (outer barley) and aged at 5 ° C for 7 days, put into a steamer, steamed with steam at 100 to 150 ° C for 5 minutes, and cooled to room temperature.

Here, the aqueous solution of turmeric was prepared by adding 325 mesh of turmeric powder and gum arabic to water at 50 ° C and stirring, and the mixing ratio was 15% by weight of turmeric powder, 0.05% by weight of gum arabic and the balance of water.

(Example 2)

In the same manner as in Example 1, turmeric salt was prepared by mixing the turmeric powder, gondola leaf extract, day lily flower bud extract, and sea salt from which bittern was removed at a weight ratio of 2:2:2:100.

At this time, the Gondalbi leaf extract and the Daylily flower bud extract were prepared by adding 10 times the weight of water to the Gondalbi leaf or Daylily flower bud, extracting at 80 ° C. for 5 hours, filtering, concentrating and freeze-drying.

(Example 3)

The same procedure as in Example 2 was performed, but the turmeric aqueous solution was prepared by adding turmeric powder, gondalbi leaf extract, daylily flower bud extract, and gum arabic to water at 50 ° C and stirring, but the mixing ratio was 15% by weight of turmeric powder, kondalbi 3% by weight of leaf extract, 3% by weight of lily flower bud extract, 0.05% by weight of gum arabic, and the balance were water.

(Example 4)

It was carried out in the same manner as in Example 3, but 30 g of Malabar spinach extract was applied to the surface of the croaker to which the turmeric aqueous solution was applied, and then dried.

At this time, the Malabar spinach extract was prepared by adding 10 times the weight of water to Malabar spinach, extracting at 80 ° C. for 5 hours, filtering, concentrating and freeze-drying.

(Comparative Example 1)

It was carried out in the same manner as in Example 1, but only bay salt was used instead of turmeric salt, and the application of the turmeric aqueous solution was omitted.

(Comparative Example 2)

It was carried out in the same manner as in Example 1, but the application of the turmeric aqueous solution was omitted.

(Test Example 1)

After storing the steamed barley gulbi prepared as in Examples 1 to 4 and Comparative Examples 1 and 2 at room temperature for 24 hours, the total number of bacteria was compared as follows. For the total number of bacteria, after adding 225 mL of peptone water to 25 g of the sample, homogenization with a homogenizer was used as the sample solution. After diluting the sample solution to 1mL, aseptically dispensing 1mL of each step into 3 sterilized Petri dishes, and aseptically adding about 15∼17mL of PCA (plate count agar) maintained at about 45∼48℃, mixed. After solidification, the culture medium was incubated at 37° C. for 24 hours, and a plate having 30 to 300 colonies per plate was selected to determine the number of colonies and cfu per gram of counted sample. And the results are shown in Table 1 below.

Test Example 1 Results division Total bacterial count (Log cfu/g) Comparative Example 1 5.58 ± 0.10 Comparative Example 2 4.20 ± 0.22 Example 1 3.72 ± 0.21 Example 2 3.48 ± 0.17 Example 3 3.34 ± 0.14 Example 4 3.21 ± 0.21

As can be seen from Table 1, it was confirmed that Examples 1 to 4 of the present invention had a lower total bacterial count than Comparative Examples 1 and 2.

(Test Example 2)

After roasting the oysters of Examples 1 to 4 and Comparative Examples 1 and 2 on the grill for the same temperature and time, a sensory test was performed. In the sensory test, chewiness, fishy smell, taste, and preference of the sample were investigated for 20 trained sensory test personnel, and the scores were averaged and recorded using a 5-point scale. And the results are shown in Table 2 below. (Higher scores mean better chewability, taste, and preference, and no fishy smell)

Test Example 2 Results division chewiness fishy smell taste preference Comparative Example 1 3.0 3.0 2.9 3.0 Comparative Example 2 3.5 3.4 3.5 3.5 Example 1 4.1 4.1 3.9 4.1 Example 2 4.1 4.3 4.1 4.2 Example 3 4.3 4.4 4.2 4.3 Example 4 4.4 4.5 4.5 4.5

As shown in Table 2, it was confirmed that Examples 1 to 4 of the present invention were excellent in chewability, no fishy smell, and excellent taste and preference compared to Comparative Examples 1 and 2.

In the above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted according to the appended claims. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (5)

Preparing turmeric salt by mixing turmeric powder with sun salt;
early preparation steps; and
Securing the prepared croaker with the prepared turmeric salt;
Washing the precipitated croaker;
Applying an aqueous solution of turmeric to the surface of the washed croaker;
Drying the croaker coated with the turmeric aqueous solution to prepare oysters;
Aging the prepared gulbi by putting it in a rice bowl;
Including the step of steaming the aged gulbi,
The method for producing steamed barley gulbi containing turmeric, characterized in that the turmeric aqueous solution is a mixture of turmeric powder, gum arabic and water.
According to claim 1,
The step of preparing the turmeric salt,
A method for producing steamed barley gulbi containing turmeric, characterized in that it is prepared by further mixing the sea salt and the turmeric powder with the gondalbi leaf extract and the daylily flower bud extract.
According to claim 1,
The turmeric aqueous solution is a method for producing steamed barley gulbi containing turmeric, characterized in that the gondalbi leaf extract and the flower bud extract of daylily are further mixed.
According to claim 1,
After the step of applying an aqueous solution of turmeric to the surface of the washed fish,
The method for producing steamed barley gulbi containing turmeric, characterized in that it further comprises the step of applying an extract of Malabar spinach extract to the surface of the croaker coated with the aqueous solution of ginseng mugwort.
According to any one of claims 1 to 4,
The step of steaming the aged gulbi,
Method for producing steamed turmeric containing turmeric, characterized in that after applying the Malabar spinach extract on the surface of the aged turmeric, steaming.

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