JP5832044B2 - Low salt salted jellyfish - Google Patents

Description

  The present invention relates to a low salt salted jellyfish, and more particularly to a method for producing a salted jellyfish with reduced salinity.

  A jellyfish is a generic term for a coelenterate and a comb animal, and has a thick interstitial gel made of gelatinous material. There are many water jellyfish in the Korean sea area, and not all are used for food, but only jellyfish belonging to the order of the root jellyfish have been used for food, mainly as ingredients for making cold vegetables. The main components of jellyfish are moisture, protein, fat, carbohydrates, calcium, etc., and since they contain a large amount of gelatin, they are good for beautiful skin. In addition, it is effective in treating hypertension, and a component called mucin contained in jellyfish is made of a substance called chondroitin, which plays a role in lowering cholesterol levels.

  A jellyfish having such an effect has many restrictions as an instant food, such as its expiration date is only 3 to 4 days, so that mass production is difficult and only a small amount of order production is possible. Therefore, in order to improve storage stability, it is commercialized with salt. However, the salt concentration increases during the salting process, resulting in excessive intake of sodium, which may cause various adult diseases such as hypertension and heart disease. Therefore, research for reducing the salinity of salted foods has been actively conducted. Among the low chlorination methods, research and industry using electrodialysis methods using electrically charged membranes and reverse osmosis methods using semipermeable membranes that allow water to pass but not solutes (salts, etc.) Is progressing. However, the electrodialysis method has a large investment cost and energy consumption for construction of equipment for use in the desalination of this industry, and the burden of management cost is also large. In addition, the reverse osmosis method is not suitable for the purpose of selectively removing only the salt content because not only the salt content but also the amino acids that are the main nutritional components of the food are removed during the desalting process.

  An object of the present invention is to provide a method for producing a low-salt salted jellyfish capable of shortening the salting time while performing salting treatment at a low salinity.

  In order to achieve the above object, the present invention includes a) a step of cutting jellyfish, b) a step of removing salt from the cut jellyfish, and c) a jellyfish from which salt has been removed while being irradiated with ultraviolet rays. And a step of mixing the salted solution with the salted solution to salt the jellyfish, and a method for producing a low salt salted jellyfish.

  The step b) is performed by immersing the cut jellyfish in water for 10 to 20 hours.

  In addition, the salt storage solution in the step c) is an aqueous solution containing 1 to 5% by weight of salt and 1 to 5% by weight of lemon juice.

  In addition, the salted solution is based on 100 parts by weight of the salt contained in the salted solution, 3 to 10 parts by weight of white birch, and any one or more salted products selected from lime, magnesium chloride, or gypsum. It further contains 0.1 to 2 parts by weight of an accelerator and 0.01 to 0.5 parts by weight of potassium hydroxide.

  The step c) is performed by mixing the jellyfish obtained in step b) and the salted solution for 10 to 15 hours.

  In addition, the step b) is performed by mixing and rotating the cut jellyfish, water, and rubber balls.

  The rubber ball is a silicone rubber ball.

  According to the present invention, by preserving jellyfish at a low salinity, food preservability can be improved while reducing sodium intake.

  In addition, according to the present invention, it is advantageous in terms of time and economy by reducing the time required for removing the salt content of jellyfish containing a large amount of salt, and mass production of low-salt salted jellyfish is possible. It becomes.

  Hereafter, the manufacturing method of the low salt salted jellyfish of this invention is demonstrated in detail. However, the terms described below are defined in consideration of the function of the present invention, and have a meaning normally understood by those having ordinary knowledge in the technical field to which the present invention belongs.

  The present invention provides a salted composition for salted jellyfish and a method for producing a salted jellyfish using the same.

  A preferred example of the salted composition for salted jellyfish according to the present invention and a method for producing a salted jellyfish using the same will be described in order as follows.

-Jellyfish collection and sorting by size About 200 species of jellyfish are distributed throughout the world, but not all are used for food, but only jellyfish belonging to the root jellyfish are used for food. Is possible. As the edible jellyfish used in the method for producing a salted jellyfish according to the present invention, it is preferable to collect Rhipe jellyfish (Rhopilema esculentum) or Echizen jellyfish (Stomolophus meleagris). The jellyfish collected as described above can be sorted by length, weight, size, and the like.

-Stage of washing and preparing the selected jellyfish The jellyfish is washed with water in order to remove foreign substances or mucus on the surface of the selected jellyfish. As the water, it is preferable to use clean purified water, and it is preferable to repeat washing 2-3 times.

-Stage of cutting the prepared jellyfish The jellyfish is largely composed of a trunk and legs, and a stamen with a poisonous needle is located on the surface of the legs so that it cannot be eaten. In addition, while the trunk is light brown, the legs are purple, and if the whole is salted, the color of the legs may sink into the trunk. Therefore, it is preferable to separate the body part and the leg part from each other so as to salt only the body part, or to put the salt part in different containers. First, the jellyfish can be separated into a trunk (umbrella) and legs (tentacles). The umbrella part is cut to a size of 3 to 10 mm in width and 30 to 100 mm in length, and the leg part is cut into a size of 3 to 50 mm in width and 30 to 100 mm in length. For the cutting, it is preferable to use a cutting machine of a normal form used in the industry, and the body part and the leg part of the jellyfish after the cutting are separated from each other and transferred to the mixing cylinder.

-Washing the cut jellyfish and removing the salt content Wash the cut jellyfish with water. It is preferable to use clean purified water as water, and it is preferable to wash 3 to 4 times repeatedly.

  By immersing the washed jellyfish in water (purified water) for 10 to 20 hours, the characteristic odor and salt content of the jellyfish are removed. Based on 100 parts by weight of the cut and washed jellyfish, 200 to 1000 parts by weight of water (purified water) is mixed, and the jellyfish is immersed in water for 10 to 20 hours to remove salt.

  Jellyfish containing a large amount of salinity while reducing the consumption of water used in the salt removal stage and improving the productivity by performing the salt removal stage, which takes the longest time when producing salted jellyfish, within a short time. In order to remove the salt content more completely, the salt removal step is preferably performed by mixing and rotating the jellyfish, water, and rubber balls. This makes it possible not only to remove the salinity of the jellyfish more completely but also to reduce the salinity removal time by 3 to 5 hours compared to the case where the salt is removed by simply immersing in water, and the amount of water used. Can be greatly reduced to 60 to 150 parts by weight based on 100 parts by weight of jellyfish.

  Furthermore, according to the present invention, the jellyfish, water, and elastic rubber balls are used to rotate, so that the jellyfish is prevented from being damaged in the salt removal stage, and the cricket-specific texture is maintained. Can be done. In addition, salt removal using such a rubber ball is very effective when mass-producing salted jellyfish because salt is uniformly and effectively removed within a short time even when processing jellyfish in large quantities. This is a suitable method.

  More preferably, the rubber ball may be a silicon ball. Silicon balls are harmless to the human body, have appropriate elasticity, are easy to mix with water, and more effectively prevent jellyfish texture from being reduced during the salt removal stage, while removing salt safely. The production of the jellyfish made possible.

  The salt removal step using the rubber ball may be performed using 60 to 100 parts by weight of water and 30 to 150 parts by weight of the rubber ball based on 100 parts by weight of the jellyfish. At this time, the diameter of the rubber ball is 5 mm to 20 mm, and the container containing the jellyfish, water, and the rubber ball can be rotated at 50 rpm to 200 rpm. The weight ratio of the rubber balls, the diameter of the rubber balls, and the rotation speed are conditions under which salt content is effectively removed while preventing a decrease in the texture specific to jellyfish.

  In addition, a stage in which the jellyfish from which the salt content has been removed using a rubber ball is given to a monkey is dehydrated for 1 to 3 hours.

-Stage of mixing jellyfish from which salt content has been removed with salt solution while irradiating UV light to salt the jellyfish at a low salinity level After transferring the jellyfish from which salt content has been removed to a mixing cylinder, ultraviolet (UV) sterilization equipment It is preferable to irradiate with ultraviolet rays (UV) because the shelf life of low-salt salted jellyfish is significantly extended. In addition, when the salt-removed jellyfish and salted liquid are mixed while irradiating the ultraviolet rays (UV), the flavor of the manufactured low salt salted jellyfish is maintained, and the organization of the salted jellyfish is strong. It can be stored for a long time, its taste is not altered, and it is chewy.

  The jellyfish can be salted by mixing with a salted solution and dipping for 10 to 20 hours. When salting for less than 10 hours, salting is not uniform, and when salting for more than 20 hours, the purpose of salting jellyfish at low salinity is lost.

  The salted solution is preferably mixed at 10 to 40 parts by weight with respect to 100 parts by weight of jellyfish. When the salting composition is added in an amount of less than 10 parts by weight, the salting is not sufficient. When the salting composition is added in an amount of more than 40 parts by weight, the salting accelerator contained in the salting composition is exothermic. As a result, denaturation of the jellyfish meat may occur.

  As said salt storage liquid, the aqueous solution containing 1 to 5 weight% of salt and 1 to 5 weight% of lemon juice is used. As said salt, it is preferable to use the salt normally used in this industry.

  The lemon juice is obtained by extracting fresh juice from lemon. The lemon juice is produced by extracting fresh juice from lemon and mixing it with water (purified water). The lemon juice contains 2 to 10% by weight of fresh juice extracted from lemon and 90 to 98% by weight of water (purified water) based on 100% by weight of lemon juice. When lemon juice is mixed with salted liquid and manufactured, lemon juice has an effect of removing odors, so that it is possible to remove odors peculiar to jellyfish.

  The salting solution is based on 100 parts by weight of the salt contained in the salting solution, 3 to 10 parts by weight of white rice cake, and one or more salting accelerators selected from lime, magnesium chloride, and gypsum. What mixed 0.1-2 weight part and 0.01-0.5 weight part of potassium hydroxide is preferable.

  The salted solution is composed of salt, birch, any one or two or more salting accelerators selected from calcium oxide, magnesium chloride, and gypsum. At this time, the salting composition is composed of 3 to 10 parts by weight of birch, lime, magnesium chloride, or calcined gypsum with respect to 100 parts by weight of salt. What mixed 1-2 weight part is preferable.

  The white birch is a colorless crystal that is precipitated when an aqueous potassium sulfate solution is added to an aluminum sulfate aqueous solution, and is used as an aggregating agent for removing moisture. In addition, since white birch itself has a bactericidal ability, it also serves as a disinfectant and insecticide. The white birch is preferably added at 3 to 10 parts by weight with respect to 100 parts by weight of the salt. When added at less than 3 parts by weight, moisture is not sufficiently absorbed, resulting in poor meat quality. When added at more than 10 parts by weight, the jellyfish turns white and the commercial value decreases.

  The lime plays a role of preventing spoilage and contamination generated by bacteria as well as a bleaching agent. In addition, when it comes into contact with water, it generates heat of about 200 ° C. inside and outside, so that the salt storage according to the present invention is further accelerated. Although there are various types of lime such as natural lime, processed lime, and byproduct lime, it is preferable to use quick lime in the present invention.

  Magnesium chloride has a strong hygroscopic property and thus acts as a flocculant for removing moisture. In addition, since it has a sterilizing ability, it also serves to prevent spoilage and contamination. In addition, heat is generated when dissolved in water so that it is salted faster.

  The gypsum is also called calcium sulfate, and is usually used as a coagulant during the production of tofu. In the present invention, it functions as a flocculant for removing water. In addition, as with magnesium chloride, heat is generated while being dissolved in water, so that there is an effect of shortening the salting time.

  The lime, magnesium chloride, and gypsum are added as a salt accelerating agent in the present invention, and the salt accelerating agent can be added in the form of any one of the above substances or a mixture thereof. When the salt accelerator is a mixture, the mixture is mixed so as to contain 60 to 80% by weight of lime, 10 to 20% by weight of magnesium chloride, and 10 to 20% by weight of gypsum, based on the total weight% of the salt accelerator. It is preferable. At this time, when the lime is added at less than 60% by weight, the effect of lime is reduced. When the lime is added at more than 80% by weight, a lot of heat is generated and the jellyfish meat quality is altered. The When the magnesium chloride is added at less than 10% by weight, the meat quality of the jellyfish is inferior, and when added at more than 20% by weight, the taste of the salted jellyfish produced is altered, resulting in astringency Becomes stronger. In addition, when the gypsum is added at less than 10% by weight, water in the jellyfish body is not sufficiently removed at the time of salting, and when added exceeding 20% by weight, the taste of the manufactured salted jellyfish has a taste. Altered.

  The salt storage accelerator is preferably added at 0.1 to 2 parts by weight with respect to 100 parts by weight of the salt.

In the present invention, in order to enhance the salting effect of the salt accelerating agent and further shorten the salting time, potassium hydroxide can be further added as a salt accelerating preparation at the salting stage. The potassium hydroxide has an effect of preventing the jellyfish meat from becoming muddy and preventing the outflow of low-molecular nutrients. In the present invention, only potassium hydroxide is limited, but sodium carbonate (NaCO ₃ ), potassium carbonate (K ₂ CO ₃ ), calcium carbonate (CaCO ₃ ), sodium hydrogen carbonate (NaHCO ₃ ), potassium hydrogen carbonate (KHCO) ₃ ) Alkaline agents such as any one selected from the above or a mixture thereof may be used.

  The salt-accelerating preparation is preferably used in the form of an aqueous solution mixed with water, rather than using the substance alone. At this time, the concentration of the aqueous solution is preferably in the range of 0.3 to 2.5 mol. If the concentration is less than 0.3 mol, the effect of accelerating salting is inferior, and if it exceeds 2.5 mol, the pH is excessively high and the jellyfish meat quality is altered, which makes processing difficult. Become. The aqueous solution in which the salt-accelerating preparation is dissolved is preferably added in an amount of 0.01 to 0.5 parts by weight with respect to 100 parts by weight of the salt.

-Step of dehydrating salted jellyfish The salted jellyfish is put on a monkey and dehydrated for 10 to 30 minutes, and then the jellyfish is put in a net and further dehydrated for 1 to 5 minutes using a dehydrator.

-Putting the dehydrated jellyfish into a packaging container, sterilizing the packaging container after ultraviolet light (UV) sterilization, vacuuming while sterilizing the jellyfish that have been salted and processed by irradiating ultraviolet light (UV) By passing through the transfer machine, it is possible to prevent the body from being spoiled by bacteria present in the air. The jellyfish in storage can then be weighed according to product specifications and then vacuum packaged to block bacteria present in the air. At this time, a plurality of jellyfish may be packaged together or vacuum packaged one by one. The packaging method, packaging form, packaging device, and wrapping paper can be used without being limited to the types as long as they are normally used in the industry.

  Hereinafter, the present invention will be described more specifically with reference to examples and comparative examples. These Examples and Comparative Examples are merely illustrative for ease of understanding, and do not limit the present invention.

Example 1
After preparing 1000 g of jellyfish from which foreign matters and mucus were removed, the legs and body were separated and cut into a width of 5 mm and a length of 70 mm, and then washed with purified water three times. The washed jellyfish was immersed in water for 15 hours to remove salt. The jellyfish from which the salt content was removed was raised to a colander and dehydrated for 2 hours, and then placed in a salt storage container. In a salt container, 90 g of water, 5 g of salt, 5 g of lemon juice, 0.5 g of birch, mixture of lime, magnesium chloride and gypsum (mixing ratio: lime / magnesium chloride / gypsum = 70% / 15% / 15% by weight) A salted solution mixed with 0.1 g was added and immersed for 5 hours while sterilizing with ultraviolet light (UV) having a wavelength of 253 nm. The salted jellyfish were raised to a monkey and dehydrated for 10 minutes, and then the jellyfish were placed in a net and further dehydrated for 5 minutes using a dehydrator. Jellyfish was weighed in accordance with product specifications while sterilizing the processed jellyfish by irradiating with ultraviolet rays, and then vacuum-packed to block bacteria present in the air. The sensory test of the manufactured jellyfish was conducted on 30 men and women aged 20 to 45 years, and the results are shown in Table 1 below.

Example 2
In order to remove the salt content of the washed jellyfish, the same conditions as in Example 1 except that jellyfish, 700 ml of water, and 100 parts by weight of rubber balls having a diameter of 5 mm and 20 mm were mixed and rotated at 70 rpm. The method produced a low salt salted jellyfish. The sensory test of the manufactured jellyfish was conducted on 30 men and women aged 20 to 45 years, and the results are shown in Table 1 below.

Comparative Example 1
After preparing 1000 g of jellyfish from which foreign matters and mucus were removed, the legs and body were separated and cut into a width of 5 mm and a length of 70 mm, and then washed with purified water three times. The washed jellyfish was immersed in water for 20 hours to remove salt. The jellyfish from which the salt content was removed was raised to a colander and dehydrated for 2 hours, and then placed in a salt storage container. In a salt container, 90 g of water, 5 g of salt, 5 g of lemon juice, 0.5 g of birch, mixture of lime, magnesium chloride and gypsum (mixing ratio: lime / magnesium chloride / gypsum = 70% / 15% / 15% by weight) A salted solution mixed with 0.1 g was added and immersed for 5 hours while sterilizing with ultraviolet light (UV) having a wavelength of 253 nm. The salted jellyfish were raised to a monkey and dehydrated for 10 minutes, and then the jellyfish were placed in a net and further dehydrated for 5 minutes using a dehydrator. Jellyfish was weighed in accordance with product specifications while sterilizing the processed jellyfish by irradiating with ultraviolet rays, and then vacuum-packed to block bacteria present in the air. The sensory test of the manufactured jellyfish was conducted on 30 men and women aged 20 to 45 years, and the results are shown in Table 1 below.

Comparative Example 2
After preparing 1000 g of jellyfish from which foreign matters and mucus were removed, the legs and body were separated and cut into a width of 5 mm and a length of 70 mm, and then washed with purified water three times. The washed jellyfish was immersed in water for 10 to 20 hours to remove salt. The jellyfish from which the salt content was removed was raised to a colander and dehydrated for 2 hours, and then placed in a salt storage container. In a salt container, 90 g of water, 5 g of salt, 5 g of lemon juice, 0.5 g of birch, mixture of lime, magnesium chloride and gypsum (mixing ratio: lime / magnesium chloride / gypsum = 70% / 15% / 15% by weight) A salted solution mixed with 0.1 g was added and immersed for 5 hours. The salted jellyfish were raised to a monkey and dehydrated for 10 minutes, and then the jellyfish were placed in a net and further dehydrated for 5 minutes using a dehydrator. The processed jellyfish were weighed according to product specifications and then vacuum packaged.

  Since the comparative example 2 was not irradiated with ultraviolet rays in the process of salting and vacuum packaging, the jellyfish was spoiled when put in a sealed container and stored at room temperature for 3 days. However, the quality of Examples 1 and 2 or Comparative Example 1 which were salted and vacuum packaged while being irradiated with ultraviolet rays was not deteriorated even when stored at room temperature for 3 days.

As a result of the sensory test, Examples 1 and 2 differed in flavor and taste, and Example 2 had the highest overall satisfaction.

Claims (7)

a) cutting the jellyfish;
b) removing salt from the cut jellyfish;
c) mixing the jellyfish from which the salt content has been removed and salting solution while irradiating with ultraviolet rays to salt the jellyfish, and a method for producing a low salt salted jellyfish ,
The salt storage solution of step c) is an aqueous solution containing 1 to 5% by weight of salt and 1 to 5% by weight of lemon juice,
The salting solution is based on 100 parts by weight of the salt contained in the salting solution, 3 to 10 parts by weight of white birch, and any one or more salting accelerators selected from lime, magnesium chloride, or gypsum The manufacturing method of the low salt salted jellyfish which further contains 0.1-2 weight part and 0.01-0.5 weight part of potassium hydroxide.   The method for producing a low salt salted jellyfish according to claim 1, wherein in step a), the jellyfish is cut into a width of 3 to 10 mm and a length of 30 to 100 mm.   The method of claim 1, wherein the step b) is performed by immersing the cut jellyfish in water for 10 to 20 hours. The method for producing a low salt salted jellyfish according to claim 1 , wherein the step c) is performed by mixing the jellyfish obtained in step b) and the salted solution for 10 to 15 hours.   The method for producing a low-salt salted jellyfish according to claim 1, further comprising the step of sealing the packaging container after the salted jellyfish is put into the packaging container and sterilized with ultraviolet rays after the step c).   The method of claim 1, wherein the step b) is performed by mixing and rotating the cut jellyfish, water, and rubber balls. The method for producing a low salt salted jellyfish according to claim 6 , wherein the rubber ball is a silicone rubber ball.