KIM, BYUNG MOKR,김병모,JUNG, YOUNG CHULKR,정영철,HWANG, YEOUNG JOUNGKR,황영정,ROH, JONG SUKR,노종수,CHOI, JUN MINKR,최준민
申请号：
KR1020160019711
公开号：
KR1016542410000B1
申请日:
2016.02.19
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a natural antibacterial composition for a food, a method for producing aged salted sea squirt by using the natural antibacterial composition for a food, and a method for producing spicy raw seafood salad by using the produced aged salted sea squirt. The natural antibacterial composition for a food according to the present invention comprises: a Duchesnea chrysantha extract extracted from 30-40 wt% of ethanol and a Foeniculi fructus extract extracted from 70-80 wt% of ethanol. The method for producing aged salted sea squirt according to the present invention comprises: a first step of removing moisture by washing sea squirt by fresh water for 2-3 times, and trimming the sea squirt while removing shells a second step of mixing flesh of the trimmed sea squirt and salt at a weight ratio of 1-3:2-4 a third step of firstly aging the same at 5 to 10°C for 10-20 days a fourth step of producing aged salted sea squirt by secondly aging the same at -6 to 0°C for 6 months or more and a fifth step of adding a natural antibacterial composition for a food in the aged salted sea squirt to be stored at 0-10°C, wherein the natural antibacterial composition for a food includes a Duchesnea chrysantha ethanol extract and a Foeniculi fructus ethanol extract. The method for producing spicy raw seafood salad according to the present invention comprises: a first step of preparing spicy raw seafood salad ingredients by trimming and cutting raw seafood and vegetables and a second step of adding and mixing the produced aged salted sea squirt and sesame oil in the prepared spicy raw seafood salad ingredients.COPYRIGHT KIPO 2016본 발명은 식품용 천연 항균성 조성물과, 이러한 식품용 천연 항균성 조성물을 이용한 숙성 멍게젓갈 제조방법, 그리고 이렇게 제조된 숙성 멍게젓갈을 이용한 해물 회무침 제조방법에 관한 것이다.본 발명에 따른 식품용 천연 항균성 조성물은, 30~40중량%의 에탄올에서 추출한 사매 추출물과, 70~80중량%의 에탄올에서 추출한 소회향 추출물을 포함하여 구성되는 것을 특징으로 한다. 본 발명에 따른 숙성 멍게젓갈 제조방법은, 멍게를 담수로 2~3회 세척하여 물기를 제거한 후 껍질을 제거하면서 멍게를 손질하는 제1단계 손질된 멍게의 과육과 소금을 1~3:2~4의 중량비로 버무리는 제2단계 5~10
