KR100858699B1 - Food added solubilized ingredient of animal nature and vegetation and method for preparing thereof - Google Patents

Abstract

The present invention relates to a food comprising a soluble component of animal and vegetable foods as an active ingredient, and a method for producing the same, in particular, a food freeze-dried or organic solvent dehydrated to produce a food preserved in the original form, followed by dehydration of the food. By incorporating other soluble components of animal and vegetable foods into preserved foods, foods with enhanced taste, flavor, and nutrition can be ingested in a simple way to satisfy consumer preferences and to increase consumption. At the same time, it can be used as emergency food, relief food, space food, etc. to produce ideal foods with higher food value, so that the soluble ingredients of animal and vegetable foods with excellent effect of food culture development, national health promotion, and stabilization of fisheries and livestock industry It relates to a food containing as an active ingredient and a method for producing the same.

Animal and vegetable foods, soluble ingredients, freeze-dried, organic solvent dehydration, restored food

Description

Foods containing soluble ingredients of animal and vegetable foods as active ingredients and methods for manufacturing the same {FOOD ADDED SOLUBILIZED INGREDIENT OF ANIMAL NATURE AND VEGETATION AND METHOD FOR PREPARING THEREOF}

1 is a SAM picture showing the pore structure of saury dehydrated by an organic solvent according to an embodiment of the present invention.

Figure 2 is a SAM picture showing the tissue infiltrated chicken soluble components in the pore tissue of saury dehydrated by an organic solvent according to an embodiment of the present invention.

Figure 3 is a SAM picture showing the early pore tissue dehydrated by lyophilization in accordance with an embodiment of the present invention.

Figure 4 is a SAM picture showing the tissue infiltrated chicken soluble components in the early pore tissue dehydrated by lyophilization according to an embodiment of the present invention.

5 is a SAM photograph of chicken soluble components infiltrated into the pore tissue of saury dehydrated by an organic solvent, freeze-dried, and then frozen and stored using an electron lens.

6 is a SAM photograph of chicken soluble components infiltrated into the early pore tissue dehydrated by lyophilization and freeze-dried and then frozen and stored, and then heated using an electron lens according to an embodiment of the present invention.

The present invention relates to a foodstuff containing a soluble ingredient of animal and vegetable foods as an active ingredient, and a method of manufacturing the same, and more particularly, to a food in which taste, flavor, and nutrition are enhanced by a simple method. It is possible to produce the ideal food with higher food value and to improve the consumption of animal and vegetable foods with excellent effect of food culture development, national health, and stabilization of fisheries and livestock industry. It relates to a complex food containing as an active ingredient and a method for producing the same.

Fish, shellfish, meat, seaweeds and fruits are not only good foods with their own taste and aroma, but also the flavor and nutrition of other foods, and each food has its own characteristics. There is a limit to increase in consumption.

Therefore, the above problems can be solved by injecting the taste or aroma of other foods into foods such as fish, shellfish, meat, seaweeds and fruits. For example, in order to increase the consumption of fish meat, the characteristics of fish are preserved. If you add flavor and nutrition of livestock food to fish meat without changing nutrients, and add simplicity of eating method, the ideal food that meets palatability and nutrition is reinforced and food value of fish meat is further advanced to produce food culture. It will bring about development, public health promotion, stabilization of fisheries and livestock industry.                         

As a way to add taste and aroma of meat and meat to fish meat, it can be added by injecting the aroma of meat and meat in fish tissue or by mixing and dyeing foreign substances in salt solution, but as long as it can recognize or harmonize taste There is a disadvantage that the addition of a large amount of is difficult.

Therefore, there is a need for a study on a method of preparing a composite food, which can have the flavor and aroma of the food itself and at the same time have the flavor and taste of other foods.

In order to solve the problems of the prior art as described above, the present invention can be ingested foods with enhanced taste, flavor, and nutrition in a simple way to meet consumer preferences, to increase the consumption, and at the same time emergency It can be used as food, relief food, space food, etc. to produce ideal foods with higher food value, and are effective ingredients of animal and vegetable foods with excellent effects of food culture development, national health promotion, and stabilization of fisheries and livestock industry. An object of the present invention is to provide a composite food product containing the same and a method for producing the same.

Another object of the present invention is a simple method of increasing the food containing the soluble components of the animal and vegetable foods as an active ingredient in a microwave or a steamer to easily eat as a stock, side dishes, snacks, snacks, etc. It is to provide a restored food that can be.

In order to achieve the above object, the present invention provides a composite food comprising a soluble component of animal and vegetable food as an active ingredient.

In addition, the present invention

a) lyophilizing the organic and vegetable food or dehydrating an organic solvent to prepare a food preserved in the original form; And

b) infiltrating the soluble components of other heterologous animal and plant foods into the dehydrated foods.

It provides a method for producing a composite food containing soluble components of animal and vegetable foods comprising a.

The present invention also provides a restored food, characterized in that the food is prepared by secondary freeze-drying the food containing the soluble components of the heterologous animal and plant foods as an active ingredient.

Hereinafter, the present invention will be described in detail.

Hereinafter, the soluble component described in the present invention means a liquid component which can be extracted or separated from the components contained in the tissues of the heterologous animal and vegetable food.

The composite food containing the soluble components of the animal and vegetable food of the present invention as an active ingredient comprises the steps of lyophilizing the organic and vegetable food or dehydrated organic solvent to prepare a food preserved in the original form of the tissue; And infiltrating the soluble components of other heterologous animal and vegetable foods into the animal and vegetable foods in which the original form is preserved by dehydration.

The animal and vegetable foods used in the present invention include animal and vegetable foods serving as reference foods and animal and vegetable foods of the above-mentioned species, and include fish, meat, seaweeds, fruits, vegetables, grains, beans, seeds, Nuts, animal and vegetable herbs, or spices can be used.

Specifically, the animal and vegetable foods include fish such as shellfish, various fishes (early, saury, mackerel, cutlass, etc.), salted fish; Meats such as cattle, pigs, chickens, ostrichs, ogols, pheasants, badgers and raccoons; Seaweeds such as seaweed, seaweed and kelp; Fruits such as apples, pears, peaches, kiwis, or persimmons; Vegetables such as carrots, onions, cabbages, radishes, garland chrysanthemum, spinach, tomatoes, melons, watermelons, sweet potatoes, and lotus root; Cereals such as rice, barley or wheat; Nuts, such as peanuts, lake nuts, pine nuts, and almonds; Beans such as beans, red beans, and tofu; Ginseng, Astragalus, White wine, Licorice, Cinnamon, Rich, Deer antler, Green rust, Green ridge, Green horn, Nogolji, Yinyanggak, Breeding, Haikousin, Paekcheoncheon, Hapchae, Seonmo, Wonjam, Jiinin, Yang Ki-seok, Seokjong oil, Mica, Tofu, Contrast, abolishment, bone breaking, visa, hippocampus, hodo, honopa, baekpsin, pomegranate, gukcheok, zahacha, donkey, earl, peony, shijiku, sujijihwang, geonjihwang, yeonja, persimmon, dragon's meat, mountain medicine, cornus, earthenware, bokbunja, Gojija, Macmundong, Astronomical dong, Park Jain, Shouo, Sasam, Hwangjeong, Hygiene, Seokgok, Teacher Jilji, Chuckji, Journeyman's Ceremony, Heartbreaker, Dosilja, Tortoiseshell, Pagoda, Black Horse, Cordyceps, Sea Cucumber, Glue, Magnet, Seal, Mansam Animal and vegetable herbs such as these; Mint, mint, garlic, pepper, ginger, green onion, curry, pepper, sesame, Mexican green paper (mexican green paper), chili green (chili green), such as talopino (talopino) and the like can be used.

Soluble components of the animal and vegetable food as described above can be prepared by varying the method according to the type of food, the general method is as follows.

First, in the case of meat or fish, tetrapolyphosphate, which is a basic condensed phosphate, is used for various meats and fish such as poultry, pork, beef, turkey, duck, ostrich, ogol, quail, pheasant, gold, lamb or dog meat. ), Pentapolyphosphate, a basic condensed phosphate, NaOH, KOH, Mg (OH) ₂ , Ca (OH) ₂ , Na ₂ CO ₃ , KCO ₃ , Al ₂ (OH) ₃ , Na pyrophosphate or various acids ( HCl, H ₂ SO ₄ ) and the like are added and stirred to solubilize and prepared by neutralizing it.

In this case, the neutralization is neutralized with an acid when the meat or fish is solubilized with a base, and neutralized with a base when the meat or fish is solubilized with an acid. After mixing, it should always be well mixed at low temperature and uniformly mixed and dispersed in the liquid phase, and then heated at over 20 ℃ for solidification and heated at over 100 ℃ for ripening. The solubilized meat or fish solution may be used to grow meat for edible use, and meat or fish cooked through heating may also be used. Moreover, it is preferable to perform the said heating at the temperature of 20 degreeC, and it is preferable to perform heating at the temperature of 50-100 degreeC.

Second, other animal and vegetable foods except meat and fish are prepared by adding a solvent, pulverizing or grinding, homogenizing and centrifuging. In addition, in order to extract the solubilizing component of animal and vegetable food more effectively, phosphate may be further used, and the phosphate may further finely grind the tissue of animal and vegetable food.

At this time, the solvent used to extract the solubilization component may be pure or organic solvents (alcohol, acetone, hexane, etc.). In addition, the pulverization or grinding may be carried out using a conventional crusher or a crusher, it can be performed repeatedly one or more times as necessary. The pulverized product of the animal and vegetable food obtained through the pulverization or grinding step as described above is then separated into a solubilization component and a residue by centrifugation, and the solubilization component may be used as it is. In addition, in the case of extracting the solubilization component from the animal and vegetable food of the present invention, a solvent may be added to the residue, pulverized or crushed, homogenized and centrifuged to further extract the solubilization component, and in the case of using an organic solvent as the solvent. After that, the organic solvent is removed and used.

In addition, in the second method, if the animal or vegetable food has a dense structure that is not easily mechanically crushed or ground, additionally performing grinding, pressing, critical extraction, or ultrasonic irradiation before crushing or grinding. In the case of fibrous fruits, vegetables, and seaweeds, a step of adding cellulose or pectinase may be further performed after grinding or grinding.

The present invention provides a food containing the soluble components of the animal and vegetable food prepared as described above as an active ingredient, the method of producing a food containing the soluble components of the different species of animal and vegetable foods are as follows. same.

First, food is freeze-dried or organic solvent dehydrated to prepare a food preserved original.

The foods may be fish, meat, seaweeds, fruits, vegetables, grains, beans, seeds, nuts, animal and vegetable herbs, spices, and the like as conventional animal and vegetable foods. Do.

The above food is dehydrated to obtain a porous dry tissue that maintains the volume, tissue, and shape of the food as it is, wherein the dehydration method of the food can be used by selecting lyophilization or organic solvent dehydration according to the type of food. .

The lyophilization or organic solvent dehydration may be carried out by a conventional method of lyophilization or organic solvent dehydration, and especially in the case of the organic solvent, acetone, ethanol, which is beneficial to the human body without altering the taste, flavor, and nutrition of food. It is preferable to use an alcohol such as, and to prevent condensation or deformation of the food tissue, it is preferable to immerse in an organic solvent of about 6 times the weight of the food and dehydrate while increasing the concentration sequentially from a low concentration, more preferably. It is good to evaporate the organic solvent after dehydration for a predetermined time while changing the concentration of the organic solvent in the order of 50%, 70%, 100%.

Specifically, lyophilization is carried out for foods with low fat, and organic solvents are dehydrated for foods with high fat to prepare a porous dry tissue. For example, early fish, cereals such as rice, fruits, vegetables, and seaweeds can be freeze-dried with low-fat foods to obtain a porous dried tissue that preserves its original shape. Dehydration can yield a porous dry tissue preserved in its original form. At this time, the fat by-product obtained after dehydration of the food by organic solvent dehydration is a water-soluble saturated fatty acid, the present invention has the effect that it is economical and environmentally friendly to recover the saturated fatty acid can be recycled for various uses.

Thereafter, the dried animal and plant foods, which are pore spongy bodies dehydrated by lyophilization or organic solvent dehydration as described above, are soluble of other heterologous animal and plant foods in the tissue of the water from which the water is removed. By infiltrating and substituting the ingredients, a composite food containing the soluble components of the final animal and vegetable food is prepared.

The process in which the soluble components of animal and vegetable foods infiltrate in the food is caused by inhalation and addition of the soluble components of the animal and vegetable foods by osmotic pressure such as capillary action in the place of moisture removed from the food. The soluble components of the heterologous animal and plant foods are uniformly dispersed in a large amount in the tissue. In addition, the infiltration may also be carried out by the method of injecting the soluble components of animal and vegetable food in the water is removed (of course).

The composite food containing the soluble components of the animal and vegetable food of the present invention prepared as described above is infiltrated with solubilizing solutions such as various kinds of ripened cheese, butter, yogurt when the soluble components are infiltrated to taste, flavor, and nutrition It can also be made with more advanced foods.

The composite food containing the soluble components of the animal and vegetable food of the present invention prepared by the above method as an active ingredient may then be processed by conventional methods such as smoked, fermented, heated and dried.

Complex foods containing the soluble components of the animal and vegetable food of the present invention as described above can be ingested in a simple way to enhance the taste, flavor, and nutrition of food to satisfy the taste of consumers and to increase the consumption At the same time, it produces the ideal food with higher value of food, which is excellent in food culture development, national health promotion, and stabilization of fisheries and livestock industry.

In another aspect, the present invention provides a restored food prepared by secondary freeze-drying a composite food containing a soluble component of the animal and vegetable food prepared as described above as an active ingredient, the restored food is prepared in a frozen state It can be easily consumed as stocks, side dishes, snacks, snacks, etc. at home or restaurant group meals, and can be used as emergency food, relief food, and space food. Therefore, it is possible to provide an ideal food with higher food value.

Hereinafter, preferred examples are provided to help understanding of the present invention, but the following examples are merely to illustrate the present invention, and the scope of the present invention is not limited to the following examples.

EXAMPLE

Example 1

After the saury head, guts, bones and fins were removed, 6 times the weight of saury was ethanol 50%, 70%, 100% concentration in order to remove the water in the saury over 2 hours. Ethanol remaining in the saury dehydrated in the final 100% concentration of ethanol was completely evaporated at a temperature of about 36 ℃. At this time, the SAM picture of the pore structure of the saury dehydrated by ethanol is shown in FIG.

The chicken was then solubilized with 1N-50% saturated NaOH at room temperature for 30 minutes, and then the saury-depleted saury was soaked in the chicken solubilizing solution for a certain time to absorb and infiltrate the chicken solubilizing solution in the saury. The photo is shown in FIG.                     

As a result of examining the taste, flavor, and nutrition of the saury, the saury was not smelly at all, and the saury and chicken tastes could be felt at the same time. Equipped evenly, it was found to be very superior in terms of nutrition than each intake.

Example 2

Early hair, viscera, bones and fins were removed and freeze dried at a temperature of -50 ° C to remove premature moisture. At this time, the SAM picture of the early pore tissue dehydrated by ethanol is shown in FIG.

Then, the chicken was solubilized by stirring for 30 minutes at room temperature with 1N-50% saturated NaOH, and then the chicken solubilization solution was absorbed and infiltrated into the chicken solubilization solution for a predetermined time. The photo is shown in FIG.

As a result of examining the taste, flavor, and nutrition using the prepared early season, the fishy smell of saury was not at all, and the early taste and the taste of the chicken were not only felt at the same time. Equipped evenly, it was found to be very superior in terms of nutrition than each intake.

Example 3

About 6 times the weight of pork ethanol in 50%, 70%, 100% concentration in order to soak pork for 2 hours or more to remove moisture in the meat. Ethanol remaining in the dehydrated pork in the final 100% concentration of ethanol was completely evaporated at a temperature of about 36 ℃.                     

Then, pure and phosphate were added to ginger, and the resultant was first pulverized using a grinder, extracted by centrifugation, and the solubilization solution of ginger was prepared by adjusting the temperature to 15 ° C.

The pork was soaked in the ginger solubilization solution for a certain time to absorb and infiltrate the ginger solubilization solution in pork.

As a result of examining the taste, flavor, and nutrition using the prepared pork, pork and ginger were in harmony, so that the smell of pork was not unique, and the taste and nutrition of pork and ginger could be felt at the same time.

Example 4

Before steaming, the rice was freeze-dried at a temperature of -50 ° C. to remove moisture from the rice, and the beef was solubilized by stirring for 1 minute at room temperature with 1N-50% saturated NaOH at room temperature. Soak for a period of time to absorb and infiltrate the beef solubilization solution in rice.

After the rice was cooked using the prepared rice, the taste, flavor, and nutrition were examined. As a result, the taste and aroma of the beef could be felt in the rice. It could work.

Example 5

The apples were washed thoroughly and then lyophilized to remove moisture in the apples. Then, the chicken was solubilized with 1N-50% saturated NaOH at room temperature for 30 minutes to solubilize the solubilized chicken soaked in the chicken solubilizing solution for a certain time to absorb and infiltrate the chicken solubilizing solution in the apple.

As a result of examining the taste, flavor, and nutrition using the prepared apple, the taste and aroma of apple and chicken could be felt at the same time, and also the nutrition of apple and chicken by ingesting apple containing chicken solubilizing solution in nutrition. At the same time there was an effect that can be ingested.

Example 6

The seaweed was lyophilized to completely remove the moisture in the seaweed.

Then, pure water and phosphate are added to ginseng, and firstly pulverized using a pulverizer, secondly pulverized and centrifuged to separate the first solubilized component and the residue, and then, pure and phosphate is added to the residue, and then pulverized. Grinding and centrifugation were further performed to obtain a secondary solubilization component, and then the obtained solubilization solution was prepared by mixing the primary solubilization component and the secondary solubilization component.

The ginseng solubilization solution in water was soaked and soaked in the ginseng solubilization solution for a certain period of time.

After boiling the soup using the prepared seaweed, the taste, flavor, and nutrition were examined, and as a result, it was possible to feel the aroma and taste unique to ginseng in seaweed soup, and the effect of ingesting the nutrition of seaweed and ginseng at the same time in terms of nutrition there was.

Example 7

After the freeze-dried saury containing the chicken soluble component prepared in Example 1, it was stored at -1 ℃ frozen. After the saury was cooked using an electronic lens (FIG. 5), the intake was examined for taste, flavor, and nutrition, and the same results as in Example 1 were obtained. It was confirmed that the saury can be easily ingested.

Example 8

After freezing and drying the early containing the chicken soluble components prepared in Example 2, it was stored at -1 ℃ frozen. After the early cooking using the electronic lens (Fig. 6), the intake was examined to taste, flavor, and nutrition, the same results as in Example 1, a variety of taste, aroma, and nutrition by a simple cooking method It was confirmed that the early with a easy to take.

From Examples 7 and 8, the foods prepared according to the present invention containing soluble components of animal and vegetable foods as active ingredients are freeze-dried and then stored frozen and usefully consumed as a restored food at home or in a group meal by a simple cooking method. I could predict it.

According to the present invention, foods with enhanced taste, flavor, and nutrition can be ingested in a simple manner to satisfy consumers' preferences and to increase consumption, and at the same time, use them as emergency food, food aid, space food, and the like. It is possible to produce ideal foods with more advanced food values, and provide foods containing soluble components of animal and vegetable foods with excellent effects of food culture development, national health promotion, and stabilization of fisheries and livestock industry. In addition, by simply freezing the food containing the soluble components of the animal and vegetable foods as an active ingredient of the present invention as a second ingredient and storing them in a frozen state, a simple method of increasing the amount in a microwave, steamer, frying, etc. It is available as a restorative food that can be easily consumed as a stock, side dishes, snacks, snacks, etc.

Claims (10)

delete delete Freeze-dried or organic solvent dehydration of animal and vegetable foods to obtain a reference food preserving the original form of the tissue, and in the complex food made by infiltrating the soluble components of other heterologous animal and vegetable foods inside the tissue of the reference food In The soluble components of the heterologous animal and vegetable food are liquid components which can be extracted or separated from the components contained in the tissues of the heterologous animal and vegetable food. Tetrapolyphosphate, basic condensate phosphate, pentapolyphosphate, basic condensed phosphate, NaOH, KOH, Mg (OH) ₂ , Ca (OH) ₂ , Na ₂ CO ₃ , KCO ₃ , Al ₂ (OH) ₃ , Na pyrophosphate, HCl, and H ₂ SO ₄ Any one of the ingredients selected from the group consisting of added, stirred, solubilized, and then neutralized. delete The method of claim 3, wherein The soluble components of the heterologous animal and vegetable food are first subjected to the step of pressing, irradiating, or ultrasonically irradiating the heterologous animal and vegetable food, followed by the basic condensation phosphate. Tetrapolyphosphate, basic condensed phosphate pentapolyphosphate, NaOH, KOH, Mg (OH) ₂ , Ca (OH) ₂ , Na ₂ CO ₃ , KCO ₃ , Al ₂ (OH) ₃ , Na Pyrophosphate, HCl, and H ₂ SO ₄ A composite food, characterized in that prepared by carrying out the step of adding and stirring any one component selected from the group consisting of later. delete a) lyophilizing the organic or vegetable food or dehydrating the organic solvent to prepare a food in which the original form of the tissue is preserved; And b) infiltrating the soluble components of other heterologous animal and plant foods into the dehydrated foods; Method of producing a composite food comprising a. The method of claim 7, wherein The method of producing a composite food, characterized in that in the step a) foods low in fat are freeze-dried, foods high in fat are dehydrated with organic solvents to produce a food in which the prototype is preserved. The method of claim 7, wherein Dehydration of the organic solvent of step a) to dehydrate by increasing the concentration of the organic solvent of acetone or ethanol sequentially from low concentration. The method of claim 7, wherein After the step b), the method of producing a composite food, characterized in that it is prepared by lyophilization again.

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