KR100277168B1 - 방법 Method of manufacturing processed foods and 톳 Processed foods prepared by the method - Google Patents

Abstract

The present invention relates to a method for producing a processed food, wherein the method is characterized by pretreatment of 톳, mixing a protein source with 톳, adjusting the pH of the obtained mixture to acidity, and sterilizing. 제조 Processed food preparation is sterilized at low temperature for a short time to maintain the texture of 톳 good flavor, especially the addition of protein source is excellent nutrition.

Description

방법 Method of manufacturing processed foods and 톳 Processed foods prepared by the method

The present invention relates to a method for producing a processed food and a processed food produced by the method, and more particularly, to sterilized under acidic conditions to maintain a unique texture and improved flavor and a method for producing a processed food It relates to a processed food produced by the method.

Hizikia fusiforme is a kind of algae rich in complex polysaccharides, minerals and dietary fiber, and is produced in large quantities in Jeju and Wando areas in Korea. These ingredients contained in lowers blood cholesterol when ingested in humans, prevents diseases such as colon cancer and constipation, and is known to be effective in the prevention and treatment of various adult diseases.

However, at present, the processing method of 톳 is simply boiled or dried steamed 건조 or dried 톳 because of low shelf life, uncomfortable cooking and consumption of low-cost food raw materials.

Accordingly, it is an object of the present invention to provide a method for producing a high-quality processed sweetened food having high shelf life.

It is another object of the present invention to provide a method for producing a processed food supplemented with protein source.

Still another object of the present invention is to provide a method for producing a processed food, which can maintain the unique texture of the food.

Another object of the present invention is to provide a reinforcing food or health supplement with main ingredients.

The object of the present invention, in the method of producing a processed food, is to be achieved by a method characterized in that the pretreatment of the 원, mixing the protein source into the 톳, adjusting the pH of the obtained mixture to acidic, sterilization. Can be.

To process the saw, first wash the saw several times with clean water to remove debris and salt. Subsequently, immerse in water for about 1 hour, dehydrate and cut into proper size. When cutting for canning, it is preferable to cut it to about 7 cm in size.

톳 contains a large amount of calcium components, but to increase the absorption rate of calcium in the body must contain a protein source. Therefore, as an protein source, dried anchovies or legumes are preferable.

In the present invention, after mixing the protein and the protein source, the mixture may be sterilized as it is to prepare a processed food, but in order to improve the flavor of the product, it is preferable to mix the subsidiary materials as seasoning ingredients. Examples of the subsidiary ingredients include miso, red pepper paste, vinegar, soy sauce, undecided sugar, sugar, sesame oil, garlic, red pepper powder, black pepper, tofu, bell pepper, radish juice, and lemon juice, and these seasoning ingredients may be appropriately added.

In this way, care should be taken when adjusting the pH of the mixture when adding seasonings. In the method of processing the charcoal according to the present invention, since a protein source is added, high sterilization treatment is required. However, in the case of applying the conventional heat sterilization method of heating at a high temperature for a long time, there is a problem in that the texture of 톳 is decomposed or weakened to almost lose texture. Therefore, the texture of murine can be maintained by controlling the mixture of murine, protein source and subsidiary materials to acidity and pasteurizing in a relatively short time.

Thus, the pH of the mixture is adjusted to acidity, preferably in the range of 3.8 to 4.5, by adjusting the amount of vinegar, miso, or red pepper paste added as a submaterial. As vinegar, citrus vinegar can be used preferably.

A sterilization effect can be obtained by heating the mixture at an temperature of 100 ° C. or less for about 30 minutes in an acidic state.

In another aspect of the present invention, the pH is 3.8 to 4.5 by washing with water, dipping into water, slicing, adding a protein source to the water, and filling the obtained mixture into a hollow tube, and adding seasoning to the filled contents. It is adjusted to, the degassing filled with the contents and then sealed, and the sealed tube is heated, sterilized and cooled, characterized in that the method for producing canned cans is provided.

The processed foods obtained according to the present invention can be provided to edible as expensive foods compared to simply boiled foods of high quality products. In the case of canned foods in the form of processed foods, there is an advantage that storage and convenience are high and widely available.

In producing canned foods according to the present invention, the pretreatment process of kneaded and the mixing of the subsidiary materials are as described above. The contents of the mixture of water and subsidiary materials are placed in the can. Since the mixture of the present invention maintains acidity, it is preferable to use a C-enamel double coated tube having the most stable acidic material.

The contents are placed in the vacant space and the seasoning juice is filled up to about 0.5 cm in consideration of the head space. At this time, citrus juice, citrus vinegar, doenjang or red pepper paste is used, and the pH is kept in the range of 3.8 to 4.5. The ingredients and amounts of seasoning juice are considered to be functional so that the mixed ingredients and amounts of subsidiary ingredients are maintained. After filling, degas for 10 minutes at 100 ° C in the retort and seal with a sealer.

Sealed canned food is sterilized by heating in boiling water (boiling water) for 30 minutes or by heating at a temperature of 112 ° C. for 15 minutes in a retort. The sterilization time is shortened by the acid added in the subsidiary material mixing process or the addition of seasoning liquid juice.

Hereinafter, the present invention will be described in more detail based on Examples.

Example 1a

1 kg of dry rice was washed three times with water and soaked in water for 1 hour. This 톳 was cut into a size of about 7 cm and put in a vacant space, and chopped red pepper 30g, garlic powder 6g, salt 20g, soybean paste 120g, red pepper paste 50g, citrus vinegar 40g were added, mixed well and left for 30 minutes. Sterilized in boiling water (boiling water) for 15 minutes to complete the canned food.

Example 1b

After forming canned canned foods under the same conditions and methods as in Example 1a, the canned foods were completed by heating and sterilizing for 30 minutes in a boiling water.

Example 1c

After the canned foods were formed under the same conditions and methods as in Example 1a, the canned foods were completed by heating at 112 ° C. for 15 minutes in a retort.

Example 1d

After the canned foods were formed under the same conditions and methods as in Example 1a, the canned foods were completed by heating at 112 ° C. for 30 minutes in a retort.

Example 2a

One kilogram of dry water was washed three times with water, immersed in water for one hour, and then dehydrated. The jaws were cut to about 7 cm in size and placed in the mission. Here, the subsidiary material was added in the same manner as in Example 1, 250 g of tofu was added thereto, mixed well, and the mixture was filled in the hollow tube and left for 30 minutes. The sterilized canned food was completed by heating and sterilizing for 15 minutes in boiling water.

Example 2b

After forming canned canned foods under the same conditions and methods as in Example 2a, the canned foods were completed by heating and sterilizing for 30 minutes in a boiling water.

Example 2c

After forming canned canned by the same conditions and methods as in Example 2a, the canned canned was completed by heating at 112 ° C. for 15 minutes in a retort.

Example 2d

After the canned foods were formed under the same conditions and methods as in Example 2a, the canned foods were completed by heating at 112 ° C. for 30 minutes in a retort.

Example 3a

One kilogram of dry water was washed three times with water, immersed in water for one hour, and then dehydrated. This jaw was cut to a size of about 7 cm and then the subsidiary materials were added as in Example 1a, and 20 g of anchovy was added thereto, mixed well, and the mixture was allowed to stand for 30 minutes. The sterilized canned food was completed by heating and sterilizing for 15 minutes in boiling water.

Example 3b

After forming canned canned foods under the same conditions and methods as in Example 3a, the canned foods were completed by heating and sterilizing them in a boiling water for 30 minutes.

Example 3c

After the canned food was formed by the same conditions and methods as in Example 3a, the canned food was completed by heating at 112 ° C. for 15 minutes in a retort.

Example 3d

After the canned food was formed by the same conditions and methods as in Example 3a, the canned food was completed by heating at 112 ° C. for 30 minutes in a retort.

Example 4a

One kilogram of dry water was washed three times with water, immersed in water for one hour, and then dehydrated. After cutting the 로 to about 7cm size, 100g of red pepper (7cm size), garlic minced 100g, sugar 100g, soy sauce 300g, red pepper paste 300g, citrus vinegar 150g, sesame oil 60g was mixed and left for 30 minutes. . Heated sterilized by boiling in hot water for 30 minutes to complete the canned food.

Example 4b

After the canned food was formed by the same conditions and methods as in Example 4a, the canned food was completed by heating at 112 ° C. for 15 minutes in a retort.

Example 4c

After forming canned foods in the same conditions and methods as in Example 4a, the canned foods were completed by heating and sterilizing at 112 ° C. for 20 minutes in a retort.

Example 4d

After forming canned foods in the same conditions and methods as in Example 4a, the canned foods were completed by heating and sterilizing at 112 ° C. for 30 minutes in a retort.

Example 5a

The water was washed with water, immersed in water, dehydrated, and cut to a size of about 7 cm. To 1 kg of 톳 obtained, 200 g of sliced oil, 100 g of anchovies roasted in cooking oil, and the same amount of the subsidiary materials used in Example 1a were added, mixed, placed in an empty tube, and left for 30 minutes. Heated sterilized by boiling in hot water for 30 minutes to complete the canned food.

Example 5b

After the canned foods were formed under the same conditions and methods as in Example 5a, the canned foods were completed by heating at 112 ° C. for 15 minutes in a retort.

Example 5c

After forming canned canned by the same conditions and methods as in Example 5a, the canned canned was completed by heating and sterilizing at 112 ° C. for 20 minutes in a retort.

Example 5d

After forming canned canned by the same conditions and methods as in Example 5a, the canned canned was completed by heating to 112 ° C. for 30 minutes in a retort.

Example 6a

After immersed in water, the dried fish was cut to a size of about 7 cm. To 1 kg of 톳 obtained, 100 g of conch extract, 100 g of radish, 100 g of red pepper, 200 g of green pepper, 100 g of garlic, 100 g of soy sauce, undetermined 50 g, sesame oil 60 g, mustard 30 g, and horseradish 20 g were mixed and left for 30 minutes. Heated sterilized by boiling in hot water for 30 minutes to complete the canned food.

Example 6b

After forming canned canned by the same conditions and methods as in Example 6a, the canned canned was completed by heating to 112 ° C. for 15 minutes in a retort.

Example 6c

After the canned food was formed by the same conditions and methods as in Example 6a, canned food was prepared by sterilizing by heating at 112 ° C. for 20 minutes in a retort.

Example 6d

After the canned food was formed by the same conditions and methods as in Example 6a, canned food was prepared by sterilizing by heating at 112 ° C. for 30 minutes in a retort.

Example 7a

The dry shell was immersed in water, dehydrated and cut to a size of about 7 cm. In 1 kg of 톳 obtained, 100 g of radish juice, 100 g of onion, 200 g of lemon juice, 60 g of garlic, 600 g of salad oil, 350 g of soy sauce, 200 g of citrus vinegar, 200 g of undetermined rice, were filled into the tube and left for 30 minutes. The obtained canned food was heated and sterilized by boiling water for 30 minutes, and the canned food was completed.

Example 7b

After the canned food was formed by the same conditions and methods as in Example 7a, the canned food was prepared by sterilizing by heating at 112 ° C. for 15 minutes in a retort.

Example 7c

After the canned food was formed by the same conditions and methods as in Example 7a, canned food was prepared by sterilizing by heating at 112 ° C. for 20 minutes in a retort.

Example 7d

After the canned food was formed by the same conditions and methods as in Example 7a, the canned food was prepared by sterilizing by heating at 112 ° C. for 30 minutes in a retort.

Example 8a

After immersing in dry water, it was cut to about 7cm size. 1 kg of 톳 obtained was mixed with 100 g of radish juice, 100 g of lemon juice, 100 g of red pepper, 60 g of carrots, 50 g of garlic, 50 g of onions, 40 g of ginger, 200 g of citrus vinegar, 400 g of salad oil, and 5 g of pepper. . Heated in boiling water for 30 minutes to complete the canned food.

Example 8b

After the canned foods were formed under the same conditions and methods as in Example 8a, canned foods were prepared by sterilizing by heating at 112 ° C. for 15 minutes in a retort.

Example 8c

After the canned food was formed by the same conditions and methods as in Example 8a, canned food was prepared by sterilizing by heating at 112 ° C. for 20 minutes in a retort.

Example 8d

After the canned food was formed by the same conditions and methods as in Example 8a, canned food was prepared by sterilizing by heating at 112 ° C. for 30 minutes in a retort.

Test Example 1: Sensory Evaluation of Canned Foods by Sterilization Conditions

톳 Canned foods prepared in Examples 1a to 8d were stored at 36 ° C. for 1 month and then subjected to a sensory test. The sensory test was carried out by a five-step five-point scoring method with ten people having sensory test personnel. The results are shown in Table 1.

Sensory Evaluation of Canned Soybean Paste by Sterilization Conditions Example Organization incense color flavor Comprehensive Evaluation 1a 3.3 3.7 3.6 3.6 3.7 1b 3.7 3,7 3.6 3.6 3.6 1c 3.1 3.4 3.6 3.1 3.2 1d 2.5 3.4 3.6 2.6 2.8 2a 3.4 3.4 3.6 3.4 3.6 2b 3.7 3.1 3.4 3.3 3.0 2c 3.1 3.0 3.3 2.4 2.4 2d 2.7 3.0 3.3 2.3 2.3 3a 3.1 3.4 3.7 3.1 3.4 3b 3.6 3.3 3.3 3.1 3.1 3c 3.0 3.3 3.3 2.9 3.0 3d 2.4 2.9 3.3 2.9 2.6 4a 3.3 3.5 3.1 3.6 3.4 4b 3.4 3.5 3.1 3.6 3.4 4c 2.9 3.5 3.1 3.2 3.1 4d 2.5 3.5 3.0 3.0 2.7 5a 3.3 3.4 3.5 3.5 3.5 5b 3.3 3.4 3.5 3.5 3.5 5c 3.0 3.4 3.5 3.3 3.4 5d 2.6 3.4 3.5 3.0 3.0 6a 2.9 3.3 3.0 3.1 2.9 6b 3.0 3.3 3.0 3.1 3.0 6c 2.7 3.3 3.0 2.9 2.7 6d 2.4 3.3 3.0 2.7 2.5 7a 3.2 3.2 3.2 3.6 3.5 7b 3.2 3.2 3.2 3.6 3.5 7c 3.0 3.2 3.2 3.3 3.2 7d 2.3 3.2 3.2 2.9 2.9 8a 3.2 3.4 3.2 3.8 3.5 8b 3.1 3.4 3.2 3.8 3.5 8c 3.1 3.4 3.2 3.4 3.3 8d 2.4 3.4 3.2 2.9 2.9

As shown in the above table, Examples 1 to 3 were all good sensory test results as canned soybean paste added miso. However, the results of the sensory test were very different according to the sterilization conditions. The longer the sterilization time, the higher the sterilization temperature, the more the texture of the 톳 was lost, which adversely affected the overall acceptability. In other words, when sterilized in boiled water for 15 minutes, the texture was a little tough, and when sterilized for 30 minutes at the retort 112 ℃, the texture was reduced and the overall acceptability was lowered.

Examples 4 to 5 were prepared according to the taste of Koreans using red pepper paste and soy sauce instead of miso. As both the sterilization temperature and the time were longer, the texture was lost. As a result, sterilization for 30 minutes in boiling water and 15 minutes in retort showed excellent palatability. In addition, the addition of fried and fried anchovies added as a calcium reinforcing agent in Example 5 was very good with the texture of chewing and chewing.

Examples 7 to 8 are canned foods prepared by adding lemon juice, radish juice, etc. according to the preference of foreigners. As the sterilization temperature and time were longer, the texture of the two products was lost. The sterilized product for 30 minutes in boiling water and 15 minutes in retort showed the best results.

From the above results, seasoning canned canned food prepared in the conditions of Examples 1 to 8 using miso, red pepper paste, soy sauce, vinegar, and the like in the present invention, when the sterilization conditions are sterilized under boiling water for 30 minutes or retort for 15 minutes Excellent sensory evaluation was obtained and seasoned canned food prepared according to the manufacturing method of the present invention was found to have excellent palatability and stability.

As is evident from the above description, the method of manufacturing the processed food according to the present invention has good flavor by maintaining the texture of honey and good nutrition especially due to the addition of protein source. In addition, the addition of a variety of subsidiary materials has the advantage that can be freely manufactured to meet the consumer's taste.

Claims (8)

에 In the manufacturing method of processed food, Pretreatment Mix the protein source with, The pH of the resulting mixture is adjusted to acidic, Sterilizing. The method of claim 1, wherein the protein source is dried anchovy or legume. The method according to claim 1, wherein the seasoning component is added to the mixture. The method of claim 1 wherein the pH of the mixture is adjusted to between 3.8 and 4.5. The method of claim 1, wherein the sterilization is performed at 100 ° C or less for 30 minutes or less. The method of claim 1, wherein the sterilization is performed at 112 ° C. or less for 15 minutes or less. The processed food obtained by the method of Claim 1. Wash and soak in water Add protein source to the chopped The obtained mixture is filled into the vacancy, PH is adjusted in the range of 3.8 to 4.5 by adding seasoning ingredients to the filled contents, After degassing filled with contents and sealing, Method for producing canned food, characterized in that the sterilized by sterilizing the sealed tube and then cooled.