KR101036545B1 - Dried sea squirt and drying process using multiple vacuum freezing drying thereof - Google Patents

Abstract

The present invention relates to a multi-stage vacuum freeze-dried dry sea urchin and a method of manufacturing the same, using the sea urchin taken from the sea as a raw material and drying it at different temperatures sequentially over time. The dried sea urchin according to the present invention has almost no contraction or morphological change of the tissue due to drying, and the protein tissue is maintained. In addition, the sea urchin dried by the drying method according to the present invention is completely dried so that the water content is only 5% or less of the dried sea urchin weight without destroying the nutrients of the original sea urchin, and thus has excellent storage and portability. In addition, as the surface of the dried sea urchin is dried in a porous state as water is drained during the drying process, it is possible to restore the original state of the sea urchin in two to three minutes when water is poured into the dried sea urchin, while preserving the unique taste and aroma of the sea urchin. The taste and texture are maintained. On the other hand, according to the manufacturing method of the dried sea urchin according to the present invention, it is possible to store the dried sea urchin for a long time compared to other drying methods, and when dried, the dried sea urchin can be prepared with the texture and flavor as it is.

Multistage, Vacuum, Freeze, Dry, Sea urchin

Description

Multi-stage vacuum freeze-dried dry sea urchin and its manufacturing method {DRIED SEA SQUIRT AND DRYING PROCESS USING MULTIPLE VACUUM FREEZING DRYING THEREOF}

The present invention relates to a multi-stage vacuum freeze-dried dry sea urchin and a method of manufacturing the same, using the sea urchin taken from the sea as a raw material and drying it at different temperatures sequentially over time.

Sea urchin is an attached organism belonging to off-white amun among chorionic animals and has been enjoyed since ancient times because of its aroma and unique taste. Since the current consumption pattern has a seasonal limitation, it is required to develop a new drying and processing method that can be preserved for a long time by processing the collected sea urchin and can be conveniently used as a food ingredient at all times.

The drying method for long-term storage of sea urchin is largely hot air drying method, vacuum drying method and freeze freeze drying method. Hot air drying is a method of artificially controlling temperature, humidity, and wind, which are closely related to drying.The food is placed in a drying room and the heated air is forcedly blown by a device such as a blower or a fan to dry the food. It is the most commonly used method for farming, farming and aquatic products.

In the vacuum drying method, when a dish containing water is placed in an airtight closed container, the air in the container is forced to exhaust and the water gradually evaporates and diffuses. When there is no or insufficient heat supply and the latent heat of vaporization is insufficient, the temperature of the water and the container is lowered to compensate for this. In general, vacuum drying uses this phenomenon as a whole and is a method of drying at a relatively low temperature while the raw material has a lot of moisture.

Freeze-drying method generally knows that the boiling point of water is 100 ℃, but the boiling point of water is fluid depending on the calories (calories) and air pressure supplied. Therefore, when the air pressure is lowered, the boiling point of the water is also lowered, and the water is converted into water vapor even while frozen at -40 ° C. if only sufficient pressure is maintained. The method of removing moisture by using this principle is a lyophilization method. For example, at -20 ° C, the saturated water vapor pressure on the ice surface is usually 0.77 mmHg. If the relative humidity in the freezing chamber is 80%, the water vapor pressure in the room becomes 0.77 x 0.8 = 0.62 mmHg. In particular, if the air flow around the frozen food is increased as a result of the blowing copper, the fixed air layer (air diaphragm) that hinders evaporation becomes thin and the drying speed is increased.

Among the methods described above, the hot air drying method has a problem that tissue changes in protein tissues of the sea urchins to be dried or nutrients are destroyed by hot air. In the drying process by the freeze drying method, the curing of meat and the freezing discoloration during the process There is a problem with this happening. In other words, oxygen acts on the dried part, causing the rancidity of lipids, and the color is changed to yellowish brown, which is as if roasted. This is called freezing discoloration. The moisture content of the frozen discoloration area is usually reduced to about 10-15%, so the meat quality is turquoise and does not return to water even when water is added. Even if meat color does not turn yellow, the texture and flavor are worse when such drying and oxidation occurs.

On the other hand, in recent years, when drying and processing seafood such as sea urchin, it has been increasingly adopted a vacuum drying method at a cryogenic or low temperature without increasing the dryness of the seafood and without nutrients and meat destruction, but a constant temperature at cryogenic or low temperature The vacuum drying method is excellent in terms of texture preservation and nutrient preservation compared to the conventional drying method, but it can be completely removed from the surface due to the surface hardening phenomenon that prevents the drying inside the inside while forming a uniform film by drying from the outside. There was a problem, and when the dry sea urchin was hydrated again, there was still a problem that the taste and texture of the sea urchin was restored to its original state.

The present invention has been made to solve the above problems,

Compared with other drying methods, there is almost no shrinkage or change of shape due to drying, no nutrients are destroyed, and the natural tissue structure of the sea urchin is not destroyed and dried in a porous state. It is an object of the present invention to provide a dried sea urchin and a method for producing the same that can be quickly restored to taste, aroma and texture.

On the other hand, vacuum freeze freeze drying is carried out by varying the temperature and time, and gradually raising the temperature through several steps to suppress the occurrence of surface hardening and to completely dry the inside of the sea scallop for long-term storage and preservation. Even if it is another object of the present invention to provide a dry sea urchin and a method for manufacturing the same that can minimize the deterioration and reproduction of microorganisms due to the remaining water.

In addition, there is another object of the present invention to provide a dry sea urchin and a method for manufacturing the same, which is light, convenient to carry, and easy to carry, since the moisture content of the dried sea urchin is 5% by weight or less of the total dry sea urchin.

Method for producing a multi-stage vacuum freeze-dried dry sea urchin according to the present invention comprises the step of separating the sea urchin meat from the shell after collecting the sea urchin from the sea; A washing step of washing the separated lumps with water at least once; A primary vacuum freeze drying process of firstly removing the moisture by freezing and drying the washed sea urchin flesh under vacuum at a temperature of -45 to 40 ° C. for 100 to 140 minutes; A secondary vacuum freeze drying process of removing the moisture in the first vacuum freeze-dried freeze-dried freeze-dried under vacuum at a temperature of -25 to 20 ° C. under vacuum for 100 to 140 minutes; A tertiary vacuum freeze drying process of drying the pulp meat after the second vacuum freeze drying under vacuum at 0 ° C. for 200 to 280 minutes to remove moisture in a third step; And an additional vacuum drying process for further removing moisture under vacuum at 25 to 35 ° C. through the third vacuum freeze drying.

At this time, the sampled sea urchins are grown for more than 2 years, the diameter is 8 centimeters or more, the weight is better than 120 grams. The sea urchin can be harvested at any time of the year, but the sea urchin tastes and smells from April to November.

The sea urchin separating process is a process of separating the flesh by hand from the collected sea urchin. Using scissors, cut off the upper part of the sea urchin, and then take out the sea urchin contained inside by hand and remove the sea urchin.

Afterwards, the impurities contained in the separated sea urchins should be removed from the clean water, so that they do not crush or break. At this time, the flowing water used should be cold water. When washing, do not immerse the sea urchins in the water. If possible, shorten the contact time with the water and the human hand as much as possible to maintain the freshness and unique taste and aroma of the sea urchins.

The washed sea buckwheat is vacuum-freeze-dried in multiple stages while the drying temperature is gradually increased to 30 ° C. after passing 0 ° C. from the low temperature of minus 40 ° C. to low temperature of minus 20 ° C. At this time, the freeze-drying temperature in each step is different, but the relative humidity in each process is low, so the vacuum pressure in each process in the first vacuum freeze drying process or the third vacuum freeze drying process is 0.4 to 0.5 torr (torr) It is enough to keep. However, in the additional vacuum drying process, since the process temperature is 25 ~ 35 ℃ and the saturated steam pressure of water in this temperature range is high and the relative humidity is low, the vacuum degree may be somewhat lower than the process that needs to be freeze-dried beforehand, thus reducing energy consumption. At the same time, since it is necessary to relax the vacuum treatment conditions, it is sufficient to dry for 100 to 140 minutes under the vacuum pressure of 0.4 to 1 torr. By adjusting the vacuum pressure in this way it is possible to reduce the operation of the vacuum pump by that much can save the energy required in the overall drying process.

On the other hand, the 3rd vacuum freeze drying process requires twice as much processing time as other processes at 0 ° C, which gradually sublimates the supercooled ice chips that are finely embedded in the tissues as the temperature increases. This is to increase the dryness and increase the recovery to the original state during hydration by changing to porous tissue without destroying the fleshy tissue of the sea urchin. On the other hand, if necessary, it can be divided into two 100 ~ 140 minutes. Whether or not to be divided into two times is determined according to the dry state and moisture content of the sea urchins subjected to the first vacuum freeze drying and the second vacuum freeze drying.

The additional vacuum drying process is carried out at a temperature of 25 ~ 35 ℃, through the additional vacuum drying treatment, the unique taste and aroma of the sea urchins are alive compared to the dried sea urchins through general vacuum drying or freeze freeze drying at a constant low temperature. There is no damage to the texture. In addition, through the additional drying process, the moisture remaining inside the sea urchin is completely evaporated to increase the dryness.

The reason for the temperature and time gradient by varying the temperature and pressure in each step while freeze-drying under vacuum is as described above in order to completely remove moisture by preventing surface hardening from hot air drying or vacuum drying. In addition, compared to the existing freeze-freeze drying at a constant low temperature to hydrate the porridge to the porous tissue so that the recovery to the original state is better.

In other words, the surface hardening phenomenon that occurs frequently in the drying process is the surface hardening before the moisture in the sea urchin is dried, but the surface is dried, but the water remains inside, which shortens the storage time and causes the growth and decay of microorganisms. Becomes Therefore, in the multi-stage freeze-drying process according to the present invention, the temperature and time are gradient-dried to prevent surface hardening from occurring on the surface of the sea urchin during the drying process so that the water in the sea urchin is completely evaporated.

As another aspect of the present invention, the present invention is characterized in that it is a multi-stage vacuum freeze-dried dry sea urchin prepared by the above-described manufacturing method. At this time, the moisture content of the dried sea urchin is preferably 3 to 5% by weight or less in terms of long-term storage and portability.

Compared with the dried sea urchin dried by other drying methods, the dried sea urchin has almost no contraction or change in form of the tissue and remains nutrient-destructive even after drying, and the natural tissue structure of the sea urchin is not destroyed and porous. It is dried in the state and has the advantage that the taste, aroma and texture are quickly restored to the state of the sea urchin before drying.

In addition, the dried sea urchin is dried by a multi-stage freeze-drying process to suppress the occurrence of surface hardening and to completely dry up to the inside of the sea urchin, and thus there is another advantage that long-term storage and storage are possible and long-term storage is possible.

In addition, there is another advantage that the water content contained in the dried sea urchin dried through the drying process according to the present invention is less than 5% by weight, lighter than the dry sea urchin dried through a general drying method, convenient to carry and easy to carry.

On the other hand, the manufacturing method of the dried sea urchin by the multi-stage freeze-drying method according to the present invention does not generate a surface hardening phenomenon during drying compared to other drying methods, the drying degree is high, and the texture and taste and aroma during hydrolysis can be restored to its original state. There is an advantage in that it is possible to manufacture a dry sea urchin, and there is an advantage that can increase the production per unit time by reducing the time required to dry the sea urchin per unit weight compared to the conventional vacuum drying method.

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

1 is a process chart showing the entire manufacturing process of the multi-stage vacuum freeze-dried dry sea urchin according to the present invention.

The sea urchin collected from the sea is first subjected to the sea urchin separation process (S100) to separate the flesh from the shell, and the separated sea urchin is washed with water (S200) which is washed with clean water flowing one or more times to remove foreign substances. Prepare the sea urchins used for drying. The prepared sea urchin is first freeze-dried under vacuum for 120 minutes at a temperature of minus 45-40 ° C. and then subjected to a first vacuum freeze drying process (S300) to remove moisture, and then to a temperature of minus 25 ° C.-20 ° C. After freezing and drying under vacuum for 120 minutes at a second vacuum freeze drying step (S400) to remove moisture. After the third vacuum freeze-drying process (S500) under vacuum for 240 minutes while maintaining the temperature of 0 ℃ does not occur surface hardening phenomenon and the moisture contained in the sea urchin is removed by evaporation. Thereafter, in the additional vacuum drying step (S600), the remaining moisture at 30 ° C. is further removed to dry the moisture content of the dried sea urchin to 5% by weight or less, and the dried sea urchin tissue becomes porous. Thereafter, in the post-treatment process (S700), the dried sea urchin is harvested in a dehumidification chamber, and then crushed and sealed to finish the production of the product. The dried sea urchins are then stored in a well-ventilated and dry place and can be rehydrated as needed later or used as food.

Figure 2 shows a comparison of the shape and color of the sea urchin before and after drying and rehydration according to each drying method.

The photo on the far right is a sample of sea urchins dried by hot air drying. When the sea urchin was dried by the hot air drying method, the color of the surface of the sample was completely changed to brown due to heat as shown in the photograph. On the other hand, the surface hardening of the sample occurs during drying, and even if water is applied to the dried sea urchin, it is confirmed that the photo is not rehydrated. As described above, when dried by the hot air drying method, the moisture inside the sample is not sufficiently evaporated due to the surface hardening, and there is a risk of rot and deterioration of the dried sea urchin, which makes it difficult to store and distribute for a long time.

The picture in the middle is taken of a sample of sea urchin dried by vacuum drying. As with the sample of the sea urchin dried by the hot air drying method, the color of the surface of the sample was changed a lot after drying, and it was confirmed that the surface hardening occurred in part. The final picture shows the state of rehydration, which is about 40% when rehydrated due to surface hardening, and the texture and flavor after rehydration are not satisfactory.

The photograph on the left is taken of a sample of the sea urchin dried by the multistage vacuum freeze drying method according to the present invention. As can be seen in the picture, even when rehydrated, it is recovered to the state of the sea urchin before drying, and it shows that rehydration is possible without surface hardening phenomenon.

Example 1 Preparation of Dry Sea Urchin by a Multistage Vacuum Freeze-Drying Method

180g of sea urchin collected in October, two-year-old sea urchin, trimmed and separated from shell and flesh, washed with water, and then washed 100g of washed sea urchin flesh at -40 ℃ for 120 minutes in vacuum Drying treatment was followed by secondary freeze-drying drying treatment in vacuum at -20 ° C for 120 minutes. Thereafter, the first vacuum freeze-drying treatment was performed twice in vacuum for 120 minutes at 0 ° C. and secondly at 120 ° C. for 120 minutes, followed by further drying in vacuum at 30 ° C. for 120 minutes. A dried sea urchin having a water content of 4.25% contained in the dried sea urchin sample was prepared.

Comparative Example 1 Manufacturing Method of Dry Sea Urchin by Vacuum Drying Method

The sea urchin prepared in the same manner as in Example 1 was dried at 70 ° C. under a vacuum pressure of 1 torr for 24 hours to prepare a dried sea urchin having a water content of 5.89%.

Comparative Example 2 Manufacturing Method of Dry Sea Urchin by Hot Air Drying Method

The sea urchin prepared in the same manner as in Example 1 was dried at room temperature at 80 ° C. for 24 hours to prepare a dried sea urchin having a water content of 13.25%.

Experimental Example 1

[Table 1] Comparison of moisture content before and after drying after 24 hours for each drying method

Moisture content ratio before drying Moisture content ratio after drying Multistage vacuum freeze drying method 81.4% 4.25% Vacuum drying method 81.4% 5.89% Hot air drying method 81.4% 13.25%

Table 1 shows the comparison of the moisture content remaining in each sample after preparing for the sea urchin in the same state and dried for each drying method for 24 hours. As described above, when drying by the hot air drying method, it is difficult to completely evaporate the moisture inside the sample due to the surface hardening phenomenon, so it can be seen that the residual content ratio is the highest. On the other hand, even when drying by the vacuum drying method, the residual moisture content ratio is 5.89%, the drying degree is similar to the sample dried by the multi-stage vacuum freeze drying method according to the embodiment of the present invention, but partially surface hardening phenomenon When this occurs, the rehydration degree is lowered compared to the sample dried by the multi-stage vacuum freeze-drying method during rehydration, and the texture, taste, and aroma are reduced when the dried sea urchin is rehydrated.

(Experimental Example 2)

Twenty adult men and women aged 20 to 50 were randomly selected and subjected to sensory evaluation using the sensory score sheet method. The sensory score table used in the sensory test is as follows.

The dried sea urchins used in the sensory test were compared with the dried sea urchins shown in the examples and the comparative examples, respectively. In the sensory test, the evaluation of color, porosity, shape, and rehydration was performed using a 10-point grading method with a score of 1 to 10, and the results are shown in the table below.

Sensory Score Sheet ) 'S rating method

Very good: 10 points, Excellent: 8 points, Good: 6 points, Normal: 4 points, Poor: 2 points, Very bad: 0 points

[Table 2] Sensory test results of sea urchin dried according to each method

color Porous shape Rehydration Average Remarks Multistage vacuum freeze drying method 9 9 9.5 9 9.13 Very good Vacuum drying method 4 4 5 4 4.25 usually Hot air drying method 3 2 4 2 2.75 Bad

As can be seen in Table 2, in the case of the sea urchin dried by the multistage vacuum freeze-drying method according to the present invention, the color and shape thereof are not only superior to those of the sea urchin dried by other drying methods, but also in the tissue of the dried sea urchin. It was confirmed that much of the porosity was generated, and even when rehydrated, the degree of restoration to the original shape was very superior to that of the sea urchin dried by other drying methods.

1 is a process chart showing the entire manufacturing process of the multi-stage vacuum freeze-dried dry sea urchin according to the present invention.

Figure 2 shows a comparison of the shape and color of the sea urchin before and after drying and rehydration according to each drying method.

Claims (7)

Sea urchin separation process for removing sea urchin from the shell after sea urchins are taken; A washing step of washing the separated lumps with water at least once; A primary vacuum freeze drying process of firstly removing the moisture by freezing and drying the washed sea urchin flesh under vacuum at a temperature of -45 to 40 ° C. for 100 to 140 minutes; A secondary vacuum freeze drying process of removing the moisture in the first vacuum freeze-dried freeze-dried freeze-dried under vacuum at a temperature of -25 to 20 ° C. under vacuum for 100 to 140 minutes; A tertiary vacuum freeze drying process of drying the dried sea urchin flesh under vacuum at 0 ° C. for 200 to 280 minutes to remove moisture in a third step; And Method for producing a multi-stage vacuum freeze-dried dried sea urchin, characterized in that comprises a further vacuum drying step of removing the moisture further under vacuum at 25 ~ 35 ℃ the sea urchin through the third vacuum freeze drying. In claim 1, The sampled sea urchins are grown for 2 years or more, the diameter of 8 centimeters or more, the weight of more than 120 grams, characterized in that the manufacturing method of multi-stage vacuum freeze-dried dry sea urchins. In claim 1, The third vacuum freeze drying process is a method for producing a multi-stage vacuum freeze-dried dry sea urchin, characterized in that is carried out divided by two 100 ~ 140 minutes each. In claim 1, In the first vacuum freeze drying step to the third vacuum freeze drying step, the vacuum pressure in each step is 0.4 ~ 0.5 torr (torr), characterized in that the manufacturing method of the multi-stage vacuum freeze-dried dry sea urchin. In claim 1, The vacuum pressure in the additional vacuum drying process is 0.4 to 1 torr (torr), the drying time is a method for producing a multi-stage vacuum freeze-dried dry sea urchin, characterized in that 100 ~ 140 minutes. Multi-stage vacuum freeze-dried dried sea urchin prepared by the method of any one of claims 1 to 5. In claim 6, The moisture content of the dried sea urchin is a multi-stage vacuum freeze-dried dry sea urchin, characterized in that 3 to 5% by weight.

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