KR101133594B1 - Dried Sucker of Shellfish and Process for production thereof - Google Patents
Dried Sucker of Shellfish and Process for production thereof Download PDFInfo
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- KR101133594B1 KR101133594B1 KR1020090053667A KR20090053667A KR101133594B1 KR 101133594 B1 KR101133594 B1 KR 101133594B1 KR 1020090053667 A KR1020090053667 A KR 1020090053667A KR 20090053667 A KR20090053667 A KR 20090053667A KR 101133594 B1 KR101133594 B1 KR 101133594B1
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- clam
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- shellfish
- dipping
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- 238000000034 method Methods 0.000 title claims abstract description 28
- 235000015170 shellfish Nutrition 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 230000008569 process Effects 0.000 title description 10
- 238000001035 drying Methods 0.000 claims abstract description 48
- 238000007654 immersion Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000007598 dipping method Methods 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 230000005070 ripening Effects 0.000 claims abstract description 6
- 239000000654 additive Substances 0.000 claims abstract description 5
- 230000000996 additive effect Effects 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 3
- 239000013535 sea water Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 11
- 238000007602 hot air drying Methods 0.000 claims description 5
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 3
- 241001474374 Blennius Species 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims 1
- 235000020639 clam Nutrition 0.000 abstract description 36
- 235000011888 snacks Nutrition 0.000 abstract description 8
- 235000004879 dioscorea Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 241000237519 Bivalvia Species 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 235000011835 quiches Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 6
- BDOYKFSQFYNPKF-UHFFFAOYSA-N 2-[2-[bis(carboxymethyl)amino]ethyl-(carboxymethyl)amino]acetic acid;sodium Chemical compound [Na].[Na].OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O BDOYKFSQFYNPKF-UHFFFAOYSA-N 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 241000238366 Cephalopoda Species 0.000 description 4
- 241000237502 Ostreidae Species 0.000 description 4
- 239000011259 mixed solution Substances 0.000 description 4
- 235000020636 oyster Nutrition 0.000 description 4
- 241000238371 Sepiidae Species 0.000 description 3
- 229960001484 edetic acid Drugs 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 241000246354 Satureja Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000237858 Gastropoda Species 0.000 description 1
- 241000234295 Musa Species 0.000 description 1
- 241001581579 Mussa Species 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
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- 235000014102 seafood Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
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- 230000007480 spreading Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
본 발명은 술안주 및 간식용으로 적합한 조개 족사의 가공방법에 관한 것이다. 본 발명의 제조방법에 따른 건조 조개 족사는 장시간의 보관에도 불구하고 조개 족사가 원래 가지고 있던 색깔, 맛, 향, 영양 및 부드러운 질감을 느낄 수 있는 것으로서 위 제조방법은 조개의 족사 부위를 식품으로 가공함에 있어 조개 족사의 본래의 색깔, 맛, 향, 영양을 최대한 유지할 수 있는 있으며 부드러운 질감을 부여하며 보존 기간을 최대화할 수 있는 침지방법 및 건조 방법이 채용된다. The present invention relates to a method for processing clam stalks suitable for wine snacks and snacks. The dried clam stalk according to the manufacturing method of the present invention is able to feel the color, taste, aroma, nutrition and soft texture of the clam sack, even though it is stored for a long time. The immersion method and drying method are adopted to maintain the original color, taste, aroma and nutrition of shellfish bark, to give soft texture and to maximize shelf life.
위 본 발명의 가공방법은 살아있는 조개로부터 족사부위를 분리하는 단계; 분리된 조개족사를 조개 추출액에 침지시키는 1차 침지 단계; 1차 침지를 거친 조개족사를 95~100℃의 물에서 자숙시키는 자숙 단계: 자숙 단계를 거친 조개 족사를 25~35℃의 열풍으로 건조시키는 1차 건조 단계; 1차 건조 단계를 거친 조개족사를 부가성분 혼합액에 침지시키는 2차 침지 단계; 2차 침지 단계를 거친 조개족사를 25~35℃의 온풍으로 건조시키는 2차 건조 단계로 이루어지게 된다.The above processing method of the present invention comprises the steps of separating the foot portion from live shells; A first immersion step of dipping the separated clam yams into clam extract; Boiling step of ripening shellfish coarse coarse-grained water at 95-100 ° C .: a primary drying step of drying the coarse-shelled coarse-grained barn with hot air at 25-35 ° C .; A secondary dipping step of dipping the clam squeezed through the first drying step in the additive ingredient mixture; Secondary drying step is to dry the clam slicing after the second immersion step in a warm air of 25 ~ 35 ℃.
조개, 개량조개, 대합, 피조개, 족사, 보존성, 맛, 향, 색깔, 영양, 기능, 건조, 침지. Shellfish, clams, clams, clams, quiche, preservation, taste, flavor, color, nutrition, function, drying, dipping.
Description
본 발명은 술안주 및 간식용으로 적합한 조개족사의 건조 방법에 관한 것이다. 본 발명의 제조방법에 따른 건조 조개족사는 장기간의 보관에도 불구하고 본래 조개족사가 갖고 있던 색깔, 맛, 향, 영양 및 부드러운 질감을 느낄 수 있는 것으로서 위 제조방법은 조개의 족사 부위를 식품으로 가공함에 있어 장기간의 보관에도 불구하고 조개족사의 본래의 색깔, 맛, 향, 영양 및 부드러운 질감이 최대한 유지할 수 있는 침지 공정 및 건조 공정을 중심으로 이루어지게 된다.The present invention relates to a method for drying clam yams suitable for wine snacks and snacks. The dried clam mussa according to the manufacturing method of the present invention can feel the color, taste, aroma, nutrition and soft texture of the clam musa in spite of long term storage. Despite long term storage, the original color, taste, aroma, nutrition, and soft texture of clam shells will be centered on the immersion process and drying process to maintain the maximum.
다양한 형태 및 가공방법이 적용된 술안주 또는 간식용 제품이 다수 알려져 있지만 그 들은 주로 오징어 쥐치포 등 일부 어종에 국한되어 있고, 패류를 주원료로 한 기술은 거의 소개된 바 없다. 어패류의 건조 방법으로는 전통적으로 단순한 자연 건조방법이 주류를 이루어 왔었고 특히 본 발명과 같이 조개의 특정 부위를 가공하여 향미성, 저작감 및 원색상을 유지하면서도 장시간 보존이 가능케 한 기술은 찾을 수 없었다. Many snacks or snack products with various forms and processing methods are known, but they are mainly limited to some fish species, such as squid rodentus, and few techniques have been introduced using shellfish as the main ingredient. As a method of drying fish and shellfish, traditionally, a simple natural drying method has been the mainstream, and in particular, no technique has been found that enables long-term preservation while maintaining flavor, chewability, and primary color by processing a specific part of the shellfish as in the present invention. .
한편 어패류 즉, 굴 및 오징어를 건조하여 가공하여 식품화한 선행기술이 존재하는데, 이 중 대한민국공개특허 제2004-0038586호(2004년 5월 8일 공개)는 건조 갑오징어의 제조방법을 개시하고 있다. 이 방법은 해수로 세척하는 전처리 공정; 건조실에서 48~50℃의 온도로 60~80분 동안 온풍 건조하는 1차 건조공정; 건조대에 평판상으로 널어 36~38℃의 온도로 50~70분 건조하는 2차 건조 공정; -20~-18℃의 온도로 10~12시간 냉동 숙성시키는 냉동숙성공정; 냉동숙성과정을 건치 원료를 햇빛에서 30~60분 살균하는 햇빛 살균 공정; 롤링 공정; 및 상기 롤링 공정을 거친 갑오징어를 다시 평판상으로 건조대에 펼쳐 놓은 상태에서 33~38℃의 온도로 건조하는 공정으로 마무리되게 된다. 이 종래 기술은 갑오징어의 독특한 맛과 향을 그대로 유지할 뿐만 아니라 부드러운 연육감과 동시에 쫄깃한 질감을 느낄 수 있는 장점이 있지만 건조 부위를 넓게 펼칠 수 있고 육질이 균일한 오징어 이외의 어패류에는 적합하지 않는 방법이었다.Meanwhile, there is a prior art in which dried fish, oysters and squids are dried and processed into food, among which Korean Laid-open Patent No. 2004-0038586 (published May 8, 2004) discloses a method of preparing dried cuttlefish. have. This method comprises a pretreatment step of washing with sea water; Primary drying step of hot air drying for 60 to 80 minutes at a temperature of 48 ~ 50 ℃ in a drying room; A secondary drying step of drying in a flat plate on a drying stand for 50 to 70 minutes at a temperature of 36 to 38 ° C; Freezing ripening step of freezing ripening at a temperature of -20 ~ -18 ℃ for 10 to 12 hours; Sunlight sterilization process to sterilize the freezing ripening process for 30 to 60 minutes in the sun; Rolling process; And it is finished in the process of drying at a temperature of 33 ~ 38 ℃ in the state of spreading the cuttlefish cut through the rolling process on a flat plate again. This prior art has the advantage of not only maintaining the unique taste and aroma of cuttlefish, but also having a soft tenderness and chewy texture, but it is not suitable for fish and shellfish other than squid, which can spread dry areas and have a uniform meat. It was.
또한, 대한민국 공개특허 제2007-0114521호(공개일자: 2007년 12월 4일)에는 굴 건조방법이 개시되어 있는데, 이 방법은 2차례에 걸쳐 자숙 과정을 거친 굴의 표면으로부터 수분을 제거하기 위해 약 70~100℃의 열풍을 30~50분정도 공급한 뒤 내부 건조가 이루어질 수 있도록 40~60℃로 10~15시간 동안 저온 열풍 건조시키는 방법을 특징으로 하는 것이다. 이 방법은 단시간에 많은 양의 굴을 처리할 수 있으므로 생산성에서는 장점이 있지만 풍미를 유지하고 특히 부드러운 식감을 제공하는 데는 한계가 있다.In addition, Korean Patent Application Publication No. 2007-0114521 (published date: December 4, 2007) discloses a method for drying oysters, which is used to remove moisture from the surface of oysters that have undergone two-time cooking process. After supplying hot air of about 70 to 100 ℃ for about 30 to 50 minutes, it is characterized in that the low-temperature hot air drying for 10 to 15 hours at 40 to 60 ℃ to allow the internal drying. This method has the advantage of productivity because it can process large amounts of oysters in a short time, but it is limited in maintaining flavor and providing a particularly soft texture.
본 발명의 목적은 위 종래 기술들이 포함된 기술 사상을 일부 차용하면서도 그 한계를 극복하여 조갯살로부터 취출된 족사부위의 향미, 색깔, 부드러운 저작감 및 보존성을 높일 수 있는 가공 방법, 특히 건조 방법과 침지 방법을 제공하는데 있다.It is an object of the present invention to overcome the limitations while borrowing some of the technical ideas including the prior arts, and to improve the flavor, color, soft chewing and preservation of the foot part extracted from the shell, especially the drying method and immersion. To provide a method.
종래 기술에서 발견된 문제점, 즉 과제를 해결하기 위한 본 발명의 수단은 살아있는 조개로부터 족사 부위를 분리하는 단계; 분리된 조개 족사를 조개 추출액에 침지시키는 1차 침지 단계; 1차 침지를 거친 조개 족사를 95~100℃의 물에서 자숙시키는 자숙 단계: 자숙 단계를 거친 조개족사를 25~35℃의 열풍으로 건조시키는 1차 건조 단계; 1차 건조 단계를 거친 조개족사를 부가성분 혼합액에 침지시키는 2차 침지 단계; 2차 침지 단계를 거친 조개족사를 25~55℃의 온풍으로 건조시키는 2차 건조 단계로 이루어지게 된다. Means of the present invention for solving the problems, i.e., problems found in the prior art, comprises the steps of: separating the foot part from live shells; A first dipping step of dipping the separated clam bark into clam extract; Boiling step of ripening the shellfish coarse coarse-grained water at 95-100 ° C .: a primary drying step of drying the coarse-shelled coarse-grained meat with hot air at 25-35 ° C .; A secondary dipping step of dipping the clam squeezed through the first drying step in the additive ingredient mixture; Secondary drying step is to dry the shellfish yarn after the second immersion step in a warm air of 25 ~ 55 ℃.
한편, 1차 침지 단계 전에 가공 과정중의 변질을 최소화하고 해물 고유의 고소한 맛을 유지시키기 위해 분리된 조개족사를 염도 2~5중량%의 청정 해수에 2~6시간 동안 담는 단계를 추가하는 것이 바람직하다. On the other hand, in order to minimize the deterioration of the processing process and maintain the savory inherent taste of the seafood prior to the first immersion step, adding the step of immersing the separated clam snails in clean seawater of 2 to 5% by weight salt for 2 to 6 hours desirable.
상기의 조개 추출액이란 조개를 해수나 민물에 삶을 때 발생되는 용액을 의미한다. 상기 1차 침지 단계에서 침지액으로 사용된 조개 추출액의 바람직한 농도 는 2.5~5 Brix이고, 바람직한 침지 시간 및 온도는 각각 10~50분 및 30~50℃이다. 상기 조개 추출액은 조개 추출액 5~15배 중량의 물을 넣고 70~90℃에서 8~15시간 끓인 후 3~5Brix로 조정된 것이 사용된다. 위의 침지 조건으로 조개 추출액을 1차 침지액으로 사용하여 침지하게 되면 육질이 부드러워지고 건조 후에도 형태 및 색향의 보존이 양호해 진다. The shellfish extract means a solution generated when the shellfish is boiled in sea water or fresh water. Preferred concentration of the shellfish extract used as the immersion liquid in the first immersion step is 2.5 ~ 5 Brix, the preferred immersion time and temperature is 10 ~ 50 minutes and 30 ~ 50 ℃, respectively. The shellfish extract is 5 to 15 times the weight of the shellfish extract and boiled for 8 to 15 hours at 70 ~ 90 ℃ and then adjusted to 3 to 5 Brix is used. When the clam extract is used as the primary dipping solution under the above dipping conditions, the meat becomes soft and the shape and color of the flavor are preserved even after drying.
상기 자숙 단계에 있어서, 바람직한 자숙 온도는 95~100℃이고 자숙시간은 빨리 익히는게 바람직하다. 자숙에 사용되는 물은 염분 농도가 2~5중량%인 해수가 바람직하다. 더욱 바람직하기는 해수에 0.5중량%의 Na2EDTA(disodium ethylene diamine tetra acetic acid)를 용해시킨다. 해수로 자숙할 경우 일반적인 정수에서 시행하는 것보다 건조 후에도 조개 특유의 고소한 맛을 느낄 수 있으며 보존 기간이 더욱 연장되는 잇점이 있다. 그리고, 자숙 온도를 위의 온도 범위보다 높이게 되면 원료인 대합 족사의 표면에 수포가 생기거나 형태적 변형이 발생하여 제품성이 우려될 수 있기 때문이다. Na2EDTA는 이후 건조 과정 중에서 발생하는 조개족사의 변색을 억제하는데 효과적이다. In the above cooking step, the preferred cooking temperature is 95 ~ 100 ℃ and the cooking time is preferable to cook early. The water used for cooking is preferably seawater having a salt concentration of 2 to 5% by weight. More preferably, 0.5% by weight of Na 2 EDTA (disodium ethylene diamine tetra acetic acid) is dissolved in seawater. In the case of self-sealing with seawater, you can feel the unique taste of shellfish even after drying, than in general water purification, and the shelf life is extended. And, if the cooking temperature is higher than the above temperature range because blisters or morphological deformation occurs on the surface of the clam sack as a raw material may be a productability concern. Na 2 EDTA is effective in suppressing discoloration of clam stalks during the subsequent drying process.
상기 1차 건조 단계에 있어서, 건조 방법으로는 열풍 건조가 바람직하다. 바람직한 건조 온도는 25~35℃이었으며 건조 시간은 수분함량이 52~57%가 될 때까지로 하였다.In the primary drying step, hot air drying is preferred as a drying method. Preferred drying temperature was 25 ~ 35 ℃ and drying time was until the water content is 52 ~ 57%.
상기 2차 침지 단계는 건조 후 조개족사의 고소한 향미를 강화하고, 간식 및 안주용으로 섭취될 경우 부족하기 쉬운 건강 기능성을 보완하기 위해 실시된다. 위 부가성분 혼합액은 다시마 분말, 함초 분말 및 클로레라 분말을 중량 기준 2.5~3.5 : 0.5~1.5: 1.5~2.5로 혼합한 후 상기 혼합 분말 중량 대비 8~15배의 해수(염분 농도 2중량%)를 부어 85~95℃로 1시간 30분 내지 2시간 동안 끓이고 여과포로 고형분을 걸러낸 여액이다.The second immersion step is carried out to reinforce the savory flavor of the clam shellfish after drying, and to supplement the health functionality that is likely to be insufficient when ingested for snacks and snacks. The above additive mixture is mixed with kelp powder, seaweed powder and chlorera powder by weight 2.5 to 3.5: 0.5 to 1.5: 1.5 to 2.5, and then 8 to 15 times the salt water (salt concentration 2% by weight) Pour it to boil for 1 hour 30 minutes to 2 hours at 85 ~ 95 ℃ and filter the solids with a filter cloth.
이때, 상기 혼합액에는 혼합액 전체 중량에 대해 0.1중량%의 항산화 성분을 포함하는 것이 바람직하다.At this time, it is preferable that the mixed solution contains 0.1% by weight of antioxidant component based on the total weight of the mixed solution.
상기 2차 건조단계에서는 조개족사를 25~35℃의 온풍으로 건조하여 수분함량이 25~30중량%가 되도록 하였다. In the second drying step, the clam squid was dried by warm air at 25-35 ° C. to have a water content of 25-30 wt%.
본 발명의 제조방법에 따른 건조 조개족사는 조개족사의 본래의 색깔, 맛, 향, 영양이 최대한 보존되었음은 물론 부드러운 질감이 형성되었으며 보존 기간 또한 크게 증가된 것이다.The dried clam shellfish according to the production method of the present invention, as well as the original color, taste, aroma, and nutrition of the clam shellfish were preserved to the maximum, and a soft texture was formed, and the shelf life was also greatly increased.
[실시예 1]Example 1
1. 원료의 준비 및 전처리1. Preparation and pretreatment of raw materials
본 발명의 제조에 사용되는 조개는 족사의 크기가 낱개 섭취가 가능한 종류이면 무엇이든 사용될 수 있는데, 본 실시예에서는 개량조개를 사용하였다. The shellfish used in the manufacture of the present invention can be used as long as the size of the yam can be individually ingested, in this embodiment an improved clam was used.
선도가 양호하며 육질의 비만도가 양호한 중량 5g 이상의 개량조개에서 족사 를 분리하여 10kg을 준비한다. 분리된 개량조개 족사 10kg을 염도 3~5중량%의 청정 해수에 3시간 동안 담가두었다.Prepare 10kg by separating yams from the improved clam of 5g or more with good freshness and good fatness. Ten kilograms of the isolated clams were soaked for 3 hours in clean seawater with a salinity of 3-5% by weight.
2. 1차 침지2. Primary immersion
해수로부터 개량조개 족사를 꺼내 2.5~5 Brix 조개 추출액에 침지시켰다. 침지 시간은 30분이었으며 침지 온도는 25℃를 유지하였다. Improved clam yams were removed from seawater and immersed in 2.5-5 Brix clam extract. Immersion time was 30 minutes and dipping temperature was maintained at 25 ℃.
3. 자숙 단계3. Familiarity stage
조개 추출액에서 침지시킨 개량조개 족사를 100℃의 물에서 빨리 익힌다. 이때 사용되는 물은 염분 농도가 3중량%인 해수를 사용하며 상기 해수에는 0.5중량%의 Na2EDTA(disodium ethylene diamine tetra acetic acid)를 용해시켰다.The improved clam yam immersed in the clam extract is quickly cooked in water at 100 ° C. At this time, the water used is seawater having a salt concentration of 3% by weight and dissolved in 0.5% by weight Na 2 EDTA (disodium ethylene diamine tetra acetic acid) in the sea water.
4. 1차 건조 단계4. First drying step
자숙된 조개 족사를 체에 올려놓고 밑으로 더 이상의 수분이 떨어지지 않을 정도까지 물기를 제거하였다. 이는 열풍 건조시의 건조 시간과 효율을 단축하기 위한 것이다.The mature clam stalks were placed on a sieve and drained to the extent that no more water dripping down. This is to shorten the drying time and efficiency during hot air drying.
위 방법으로 충분히 물기가 제거된 개량조개 족사를 열풍건조기를 사용하여 건조하였다. 건조 온도는 35℃이었으며 건조 시간은 수분함량이 50%가 될 때까지로 하였다.The improved clam slack that had been sufficiently drained by the above method was dried using a hot air dryer. The drying temperature was 35 ° C. and the drying time was until the water content was 50%.
1차 건조 단계의 목적은 수분의 제거 자체를 목적으로 하기 보다는 다음 단계에서 실시될 부가성분 첨가 공정의 효율을 높이기 위한 것이다. 본 발명에서 확인된 건조수준보다 수분 함량이 높거나 낮을 경우 관능성 또는 보존성을 높이기 위해 첨가되는 부가성분의 침투 효율이 저하되기 때문이다. The purpose of the primary drying step is to increase the efficiency of the additional component addition process to be carried out in the next step, rather than to remove the moisture itself. If the moisture content is higher or lower than the dry level confirmed in the present invention is because the penetration efficiency of the additional components added to increase the functionality or preservation is lowered.
5. 2차 침지 단계(부가성분 혼합 단계)5. Second immersion step (additional component mixing step)
이 단계에서의 부가성분 첨가 공정은 대한민국 공개특허 제2002-0007891호에 개시된 공지의 방법을 사용하였다. 진공 상태를 유지할 수 있는 혼합 용기 내에 상기 1차 건조 단계를 거친 대합 족사의 중량 기준 5배에 해당하는 부가성분 혼합액을 넣고 진공 펌프를 사용하여 공기를 흡입하여 용기내 압력을 30mmHg로 유지하면서 5℃의 온도에서 4시간 동안 방치하였다.The addition component at this stage was a known method disclosed in Korean Patent Laid-Open No. 2002-0007891. Into a mixing vessel capable of maintaining a vacuum state, an additional component mixture solution corresponding to 5 times the weight of the clam stool that passed through the first drying step is placed, and air is sucked using a vacuum pump to maintain the pressure in the vessel at 30 mmHg while maintaining the pressure in the vessel. It was left for 4 hours at the temperature of.
위 부가성분 혼합액은 다시마 분말, 함초 분말 및 클로레라 분말을 중량 기준 3 : 1: 2로 혼합한 후 상기 혼합 분말 중량 대비 10배의 해수(염분 농도 2중량%)를 부어 100℃로 2시간 동안 끓이고 여과포로 고형분을 걸러낸 여액이다.The above additive mixture is mixed with kelp powder, seaweed powder and chlorera powder by weight 3: 1: 2, and then poured 10 times of seawater (salin concentration 2% by weight) to the mixture powder weight for 2 hours at 100 ℃. The filtrate is boiled and the solids filtered out.
이때, 상기 혼합액에는 혼합액 전체 중량에 대해 0.1중량%의 항산화 성분을 포함하는 것이 바람직한데, 본 실시예에서는 레시틴 분말을 첨가하였다.At this time, it is preferable that the mixed solution contains an antioxidant component of 0.1% by weight based on the total weight of the mixed solution, in this embodiment lecithin powder was added.
6. 2차 건조 단계(최종 건조 단계)6. Second drying step (final drying step)
2차 침지 과정을 통해 부가성분이 혼합된 대합 족사를 25~35℃의 온풍으로 건조하여 수분함량이 30중량%가 되도록 하였다. Through the second immersion process, the clam stool mixed with additional components was dried in a warm air at 25-35 ° C. to obtain a water content of 30% by weight.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100267078B1 (en) | 1998-04-30 | 2000-10-02 | 이상수 | A dried shellfish meat with medicinal herbs and preparation thereof |
| JP2003259839A (en) | 2002-03-08 | 2003-09-16 | Natori Co Ltd | Method for producing dried meat |
| KR20040007891A (en) * | 2002-07-11 | 2004-01-28 | 한국식품개발연구원 | Preparation of seasoned and vacuum cooked oyster product |
| KR20070099088A (en) * | 2006-04-03 | 2007-10-09 | 미진 김 | The manufacturing drying method for penshell-meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100267078B1 (en) | 1998-04-30 | 2000-10-02 | 이상수 | A dried shellfish meat with medicinal herbs and preparation thereof |
| JP2003259839A (en) | 2002-03-08 | 2003-09-16 | Natori Co Ltd | Method for producing dried meat |
| KR20040007891A (en) * | 2002-07-11 | 2004-01-28 | 한국식품개발연구원 | Preparation of seasoned and vacuum cooked oyster product |
| KR20070099088A (en) * | 2006-04-03 | 2007-10-09 | 미진 김 | The manufacturing drying method for penshell-meat |
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