KR101196568B1 - Method for flavoring of roe long-term preservation and flavored roe thereof - Google Patents

Abstract

PURPOSE: Dried and seasoned fish roe capable of storing for a long time, and a processing method thereof are provided to coat the surface of the fish roe for preventing the denaturalization of protein caused by the change of the moisture content. CONSTITUTION: A processing method of dried and seasoned fish roe comprises the following steps: steaming egg powder from the fresh fish roe with high temperature steam for sterilizing after mixing with seasonings and aging(S14, S16, S18); inserting the sterilized egg powder, alpha-starch, and lactose into a stirrer for coating the surface of the egg powder with the starch, and silent-cutting the egg powder for preventing the formation of lumps(S22, S24); drying the pre-coated egg powder at 50-60 deg. C for 7-9 hours for slowly evaporating the moisture and forming micro-pores(S26); and crushing and screening the egg powder before packaging(S28, S30, S32). The seasonings include at least two ingredients selected from MSG, sorbitol powder, starch syrup, organic acid, red pepper powder, or other ingredients. [Reference numerals] (S10) Freezing; (S12) Thawing; (S14) Mixing egg powder and mixed seasonings; (S16) Aging(lower than 10 °C, 24 hours); (S18) Steaming(100 °C, 24 minutes); (S20) Cooling(Room temperature, 44 minutes); (S22) Mixing sterilized egg powder, alpha-starch, and lactose; (S24) Silent-cutting; (S26) Drying; (S28) Crushing; (S30) Screening; (S32) Packaging

Description

Method for processing dried seasoned roe with long-term preservation and its seasoning roe {Method for flavoring of roe long-term preservation and flavored roe

The present invention relates to a method for seasoning dried fish roe and seasoned roe prepared thereby, more specifically, egg fry which is a by-product of seasoning roe wrapped in follicles. It relates to a seasoning fish processing method and a seasoning fish eggs to improve the taste, texture, flavor, flavor, etc. of the long-term preservation.

The fish we eat is mainly from various fish such as salted-fermented Alaska pollack roe, cod roe, salted pollack roe, flying fish and salmon eggs. The beneficial information of such fish eggs has been published steadily as well as in the old literature, and is currently a composition for the prevention and treatment of obesity or hyperlipidemia and atherosclerotic cardiovascular disease using egg (Patent No. 10-1027568, Mar. 30, 2011) (See registration).

Of the various fish eggs, cod roe and cod roe are wrapped in follicles, so it is common to eat them with salted fish. As described above, various seasonings are put into the eggs wrapped in follicles and seasoned after seasoning, so if the wrong ones are made, the follicles burst and eggs are scattered in the form of granules.

When eggs are processed from salted cod roe with salted fish, eggs are leaked from the umbilical cord connecting portion of the cod roe or the eggs are breached when the seasoning is processed with cod roe. Since such abundance is not commercially available, it is generally discarded mostly. However, there is an increasing demand for the use method / reuse method recently. For example, Korean Patent Application Publication No. 10-2012-0075703 (published Jul. 9, 2012), which is filed and patented by "Dukhwa Foods Co., Ltd." in Busan, discloses "Method for producing spicy fried kochujang." There is a spicy cod pepper paste.

In addition, the technique of attaching and processing the egg on the surface of seaweed has been developed and the egg is consumed. However, because a lot of egg production occurs when processing cod egg, cod egg, etc., the production of gochujang, the production of cod egg laver can not consume much egg. Long-term preservation of egg eggs separated from follicles of cod roe or cod roe should be dried for long-term preservation. If the egg is not frozen or dried, it cannot be used as a food material because it is easily deteriorated or decayed due to the bite contained in the egg.

On the other hand, when the egg produced by processing the cod egg or cod egg is simply dried by hot air, it is generally stored frozen without storage because of the problem of reduced nutrients and reduced taste caused by protein deformation. In order to prevent the destruction of nutrients and the fall of taste, the egg may be stored by freeze-drying, but there is a problem that the economic value is greatly reduced because the freeze-drying takes a lot of cost.

In addition, in order to season the egg which is a by-product after processing the cod roe or cod roe simply by hot air drying, there is a problem in that the texture is reduced and the nutrients are reduced by immersing the dried egg soaked and then cooking.

Patent Registration No. 10-1027568 (Registered on March 30, 2011) Publication No. 10-2012-0075703 (published Jul. 9, 2012)

Accordingly, an object of the present invention is to provide a dry processing method of fish eggs, which is capable of long-term storage by coating a moisture content preventing film on the surface of the eggs so as not to denature the protein by the fish's water content change.

Another object of the present invention is to provide a method for preparing dried fish eggs which have a certain taste and aroma by seasoning egg eggs, which are excellent in texture and capable of long-term storage at room temperature.

Another object of the present invention to provide a dried seasoned egg prepared by the above production method.

The present invention for achieving the above object is a sterilization process of sterilization by steaming the egg of the egg hot steam; The sterilized eggplant, the pre-gelatinized starch and the lactose are added to the stirrer and agitated to wrap the surface of the eggplant with the alpha starch. -coating) process; The pre-coated eggplant is dried at a temperature of 50-60 degrees for 7-9 hours to slowly evaporate the water contained in the pre-coated eggplant to control the diffusion of moisture therein, and to form fine pores on the surface thereof. It is made of a coating process, the dried seasoned roe according to the invention is characterized in that it is made by the manufacturing process.

The sterilization process is before the sterilization, in the egg egg MSG (monosodium glutamate), sorbitol powder (sorbitol powder), starch syrup, Katsuodashi, mirin (mirin), organic acids such as sake, ribot (ribotide), red pepper powder It is characterized in that it further comprises a pre-treatment process by adding at least two or more seasoning mixed with seasoning.

In this case, the lactose is preferably 50% by weight relative to the total amount of the alpha starch in order to prevent the crystallization of the alpha starch wrapped on the surface and the egg by the drying.

In the pre-coating process, it is preferable to add a modified starch (food starch modified) corresponding to 1/12 to 1/13 of the content of alpha starch and mix the sterilized egg with the sterilized egg. At this time, the modified starch serves to adsorb the moisture of the alpha starch coated on the surface of the egg.

In order to enhance the texture, colored eggplants colored with red mussels (Monascus Color) extracted from a culture of natural Monascus anka may be used.

The post-coated seasoned eggs are crushed by a crushing roller formed on the surface of a plurality of valleys at a constant depth to form a granule, and then the granules are pressed with a roller mill. It may further include a process of processing the flat.

The reason for processing the post-coated seasoned roe into the shape of granules as described above is that when the starch is coated on the surface of the egg, the water is evaporated, the mass is formed by the starch coated on the surface of the eggs. This is to reduce the texture by being dipped or to easily attach to the surface of the seaweed.

Seasoned egg processing method according to an embodiment of the present invention is a long-term preservation by drying the processed by-products seasoned by removing the follicles during the processing of the egg with the follicles to remove moisture, food cooking, seaweed, seaweed, etc. Easily attached to the surface of the seaweed processed food can improve the taste and flavor of the cooked food is effective in improving the health of those who eat food.

1 is a flow chart of the seasoning roe processing method capable of long-term storage according to a preferred embodiment of the present invention.

Hereinafter, with reference to Figure 1 attached to "a seasoning egg processing method capable of long-term storage" according to an embodiment of the present invention will be described in detail. It is to be understood that the invention can be implemented in many different forms and should not be limited to the described embodiments. In addition, terms not specifically defined in the terms used in the present invention should be interpreted in a general dictionary meaning.

In the specification of the present invention, the term "ovulation" refers to a grain mass that emerges from the outside of the follicle in the process of processing fish eggs, such as cod roe or cod roe wrapped in follicles, into a salted food. In the above, the egg is an example of cod roe or cod egg, but is not limited thereto and should be interpreted to include all the eggs of all fish. Therefore, it should be noted that ovulation does not only mean pollock and cod eggs.

In addition, in order to enhance the taste and aroma of the unprocessed egg or the egg, the egg may be mixed with any one or a predetermined proportion of the egg which is inevitably seasoned due to the bursting of the follicle. have. Eggs are generally frozen and stored because they come out as by-products of processing eggs and cod eggs wrapped in follicles.

In order to prepare dry seasoning eggplant, the eggplant frozen in the freezer is taken out in step S10 of FIG. 1, and the frozen eggplant is thawed at an appropriate temperature in step S12, and then, additives, that is, seasoning, for seasoning are mixed in step S14. In addition, the thawed egg was added to the stirrer and stirred, so that the mixed seasoning was well mixed with the egg.

The mixed seasoning means that the food additives used for flavoring, flavor (香味), texture, appetizing color and flavor of the egg is mixed. In more detail, 74.8% by weight of egg, 0.5% by weight of red yeast red pigment, 1.9% of starch syrup, 2.8% by weight of mirin (crude), 3.5% by weight of sake, 0.4% by weight of salt, 0.6% by weight of Katsuoda, 0.4% of MSG %, Sorbitol powder 3% by weight, ribotide 0.1% by weight, red pepper powder 0.4% by weight in a stirrer to mix well to mix the mixed seasoning.

In the above, the red yeast red pigment is a natural color with red color DPL-4 which is reddish yellow with yellow color, and has a texture of red color DPL-7 which is excellent in dyeing and light resistance to protein by mixing 0.1 wt% and 0.4 wt%, respectively. It's a good idea to color the disturbances to have a color that causes them. The reason why the egg is colored by the red chrysanthemum pigment is that it is used to stimulate the appetite because the color of the egg is light. As a raw material of red yeast pigment, red yeast bacterium lowers blood cholesterol levels and has been reported to have a blood pressure and blood sugar lowering effect. Therefore, when the dried seasoned eggs are ingested, blood pressure and blood sugar lowering effects are expected.

The starch syrup is a viscous sweetener made by partially hydrolyzing (glycosylating) starch or starch raw material with an acid or an enzyme, and is used to give a savory taste.If it is out of the range of 1.5 to 2.5% by weight, the flavour is less or less sweet. Therefore, it is desirable to add 1.9% by weight. Mirin (sweet rice) is a fermented seasoning liquid with a sweet and umami taste. It is used to mask the scent of pollack roe and conceal it.

Cheongju is an organic acid, and when it is heated to a certain temperature by ripening fish eggs such as cod roe, it increases fishy smell, so it is used for removing or concealing fishy taste of fish eggs. In the case where the amount of the sake added is not only limited to remove the fishy taste, the egg may be burned or hardened due to excessive overheating and the texture may be degraded, and only a specific portion may be heated and pressed. In addition, when the amount of the sake liquor is too large, the cod roe may not be ripe enough, or may require additional cutting process, so it is desirable to add 2 parts by weight to 5 parts by weight of sake based on 100 parts by weight of the total content of cod roe. . In the embodiment of the present invention, the sake was 3.5% by weight.

Katsuodashi is a traditional Japanese seasoning ingredient that uses bonito flakes and thinly cuts with a tool such as a planer. Add. If you put a lot of Katsuoda, the taste and flavor of the fish is dropped, if less enters the fall of Jimmy, it is preferable to add about 1% by weight, preferably 0.5% to 0.8% by weight.

Sole beetle powder is a sugar alcohol, it controls the umami taste of the seasoned egg, prevents the egg crystallization, and acts as a humectant to control the moisture of the egg. That is, it prevents it from hardening quickly. However, when the sorbitol powder is added in a large amount, the granules of the egg are dropped and the texture is reduced, so it is better to add not exceeding 5 wt%. According to the experiment, the sorbitol powder had the best taste, texture, and moisturizing efficiency at 3 wt%.

Ribotide is a flavourful nucleic acid-based seasoning food additive. And red pepper powder is a spice that gives a spicy taste when ingested and gives a refreshing aftertaste even after ingestion.

In the above embodiment, the addition amount of the food additives prepared by the mixed seasoning is specified, but it should be noted that the present invention is not limited thereto. For example, it is obvious that the amount of starch syrup can be increased or decreased in order to adjust the umami, and the amount of red pepper powder can be increased or decreased according to the preference, such as the amount of red pepper powder, to adjust the spicy taste.

When the mixture is added to the egg mixture and the stirring is completed in the stirrer, the seasoned fish eggs are put into a aging chamber that maintains the temperature of 10 ° C. or lower in S16 and aged for about 24 hours to allow the mixed sauce to sufficiently fry in the egg. When the above maturation is completed, it is good to mix the seasoned seasoned egg sufficiently to give even taste. If possible, it is preferable to add the stirring to the stirrer to rotate at a constant rotational speed.

Thereafter, aged seasoned eggplant is placed in a steam cooker maintaining a temperature of 100 ° C., and seasoned eggplant is then cooked for 24 minutes. These stocks sterilize and ripen seasonings. In this case, in order to increase the sterilization efficiency of seasoning and to learn in a short time, it is preferable to load the cooker into a flat plate after thinly spreading it into a plate and then adding it to the cooker.

When the cooking is completed, take out the seasoning scattering in the steamer in S20 process and cool it at room temperature for 40-50 minutes. At this time, the reason for cooling at room temperature is to reduce the change in the organization of seasoning eggs. In addition, the reason why the cooling time is within 1 hour is preferably not to exceed 1 hour, when the time exceeds 1 hour, since the microorganisms may be rapidly increased under the influence of the increased seasoning of the seasoned eggs.

When the cooling is completed, 88.3% by weight seasoning and 3.7% by weight lactose, 7.5% by weight of pregelatinized starch and 0.6% by weight modified starch prepared in S22 process Add and stir sufficiently in the stirrer. Although it depends on the rotation speed of the stirrer, it is suitable for about 10 minutes when using a conventional stirrer. When the above process is carried out, a mixture of lactose, alpha starch and denatured starch adheres to the surface of individual granules to form the epidermal layer. That is, the starch layer mixed with lactose is pre-coated on the surface of seasoned eggplant.

At this time, the alpha starch coated on the surface of the seasoned eggplant is preferably used a corn starch having a composition ratio of amylose (amylose) and amylopectin (25:75). This is because alpha may make aging difficult and sticky. If the amount of amylose exceeds the above ratio, it is easily crystallized and hardened during drying, and if the amount of amylose is lower than the above ratio, the adhesiveness is increased, but the internal moisture diffusion movement of the pre-coated seasoned egg is not smoothly done. This is undesirable because the egg contains a lot of moisture and can be easily changed.

In the above process, lactose is a crystallization-preventing element, which softens the texture and prevents agglomeration by the adhesion of alpha starch and modified starch when mixing seasoned egg, alpha starch and modified starch, and seasoning coated with alpha starch and modified starch. Regulates wetting of ovulation In other words, it acts as a moisturizer.

In addition, the modified starch increases the adhesiveness and viscosity of the precoating layer on the seasoning and its surface, promotes emulsion stability, improves physical properties and feel, and controls wetting. That is, by increasing the viscosity of the pre-coating layer formed on the surface of seasoning scattering, even if water is supplied from the outside to absorb the moisture so that the surface of the pre-coating layer does not gel quickly.

After performing the S22 process, the starch mixed with starch and lactose in the S24 process is finely cut by putting a seasoned egg pre-coated on a surface into a silent cutter. The silent cutter has four to eight knives having a speed of 800 to 1,000 rpm in a direction perpendicular to a slowly rotating donut shaped saucer. The gap between knife and saucer is 0.2 ~ 0.3cm, so no frictional heat is generated and cutting force and efficiency are very high. -10 ℃ frozen meat paste is finely ground for 5 minutes and the temperature rise is about 3 ℃.

The reason for using the silent cutter in the present invention is that when the grains of the seasoning and lactose, alpha starch, modified starch are added to the stirrer and stirred, the grains of the egg are very small, so they stick to each other due to the viscosity of the starch, thereby making them fine. To grind finely.

Pre-coated and silently cut seasoned eggplant is thinly spread on the upper surface of a tray of a certain size in S26 process, loaded into a plate, and dried in a drier maintained at a temperature of 50 to 60 ° C for about 8 hours. At this time, the drying is preferably hot air drying. As described above, when hot air having a temperature of 50 to 60 ° C. is immersed in pre-coated seasoned eggs, and hot air drying is started, the water contained in the pre-coated alpha starch and seasoned eggs in the season is evaporated. . In other words, due to the water migration and diffusion of alpha starch and seasonings and fine expansion of alpha starch, a post-coating layer having fine pores, that is, a starch layer having pores, is formed on the surface thereof.

At this time, when the temperature of the hot air drying exceeds 60 ℃, the moisture-exfoliation shape of the starch layer pre-coated on the surface of seasoning dispersion is made rapidly, so that the outside is hard and the inside contains a large amount of water texture This becomes bad. In addition, when the temperature of the hot air drying is 50 ° C. or less, the water migration and diffusion of the starch layer precoated on the surface of seasoning dispersion, that is, the evaporation of water, are not performed smoothly, and thus the pores are not formed on the surface. Since it is maintained as it is, the texture is poor and long-term preservation is difficult due to moisture impregnated with seasoned eggs.

In the hot air drying, the moisture content of dried seasoned eggplant is preferably about 4-7 %%. When the total moisture content of the dried seasoned egg egg becomes 4% or less, the texture is not preferable, and when the moisture content exceeds 7%, it is not easily changed. Preferably, the moisture content of dried seasoned eggplant is preferably 5 to 6% of hot air drying.

The present inventors confirmed that the moisture content of the dried seasoned egg powder was about 4.0-5.7% when the seasoned eggplant seasoned with starch pre-coated on the surface was hot-air dried at a temperature of 55 ° C. for about 8 hours.

In the present invention, the pre-coated dough of alpha starch, lactose and modified starch on the surface of dried seasoned eggplant is hot-dried at a constant temperature and then post-coated with pores is added as a seasoning of cooked food or laver or kelp. This is to easily adhere to the surface of seaweed such as seaweed.

That is, the dried seasoned cod roe or cod roe processed as described above has pores formed on the surface of the starch coated on the surface thereof. Seasoning particles stick to and cook easily. Therefore, when you eat cooked foods with dried seasoned cod roe, the taste of the cod roe spreads in your mouth, giving you a fresh taste that you have never had before.It is useful for cod roe with high protein, mineral and mineral content, low lipid content and low calorie content. The ingredients are easy to consume.

The dried seasoned egg processed by the above-described process, ie, seasoned and cooked with mixed seasoning to remove or conceal the fishy smell of the egg and improve taste, flavor and texture, and mix alpha starch, lactose and modified starch on the surface. It is possible to increase the utilization of egg production as a by-product when processing the egg by preventing the modification of the protein due to the water fluctuation of the seasoned egg by coating the. In addition, the general consumer can ingest high quality cod egg and cod egg at low cost.

The post-coated seasoned roe is crushed by a crushing roller formed on the surface of a plurality of valleys which are dug to a certain depth and formed into the shape of granules, and then the granules are rolled into a roller mill. The process may further include the process of pressing flat.

The reason for processing the post-coated seasoned roe into the shape of granules as above is that when the starch is coated on the surface of the egg, the water is evaporated, and the lump is formed by the coated starch on the surface of the eggs. This is for convenience.

Claims (5)

Sterilization process of sterilization by steaming egg fry with hot steam; Pre-coating the sterilized eggplant, alpha starch and lactose into a stirrer to wrap the eggplant surface with starch and cut silently to prevent agglomeration; The pre-coated eggplant is dried at a temperature of 50-60 degrees for 7-9 hours to slowly evaporate the water contained in the pre-coated eggplant to control the diffusion of moisture therein, and to form fine pores on the surface thereof. Dry seasoning roe processing method capable of long-term storage, characterized in that the coating process. The method of claim 1, wherein the lactose is added to 50% by weight relative to the total amount of alpha starch dry seasoning roe processing method characterized in that the long-term preservation. The method of claim 2, wherein the sterilization process is pre-seasoned by the at least two from among organic acids, ribonucleic Tide, red pepper powder, such as MSG, sorbitol powder, syrup, gacheuoh again, mirin, rice wine for distraction of Roe In the selection of mixed spices A dry seasoning roe processing method capable of long-term preservation, further comprising the process. The method of claim 2, wherein the free - that the coating process is further comprising the step of mixing with the sterilized by mouth added to-the modified starch for the 1/12 ~ 1/13 of the content of the alpha starch in the agitator distraction A dry seasoning egg processing method which can be stored for a long time. It is made by the processing method in any one of Claims 1-4, The dried seasoned roe which can be stored for a long time characterized by the above-mentioned.

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