KR101353517B1 - Method for manufacturing canned abalone - Google Patents

Method for manufacturing canned abalone Download PDF

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KR101353517B1
KR101353517B1 KR1020120101056A KR20120101056A KR101353517B1 KR 101353517 B1 KR101353517 B1 KR 101353517B1 KR 1020120101056 A KR1020120101056 A KR 1020120101056A KR 20120101056 A KR20120101056 A KR 20120101056A KR 101353517 B1 KR101353517 B1 KR 101353517B1
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abalone
weight
parts
meat
temperature
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KR1020120101056A
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Korean (ko)
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KR20130061621A (en
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김기하
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주식회사 씨푸드
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish
    • AHUMAN NECESSITIES
    • A22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22CPROCESSING MEAT, POULTRY, OR FISH
    • A22C29/00Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
    • A22C29/04Processing bivalves, e.g. oysters
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/005Preserving by heating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/06Freezing; Subsequent thawing; Cooling
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/26Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/24Heat, thermal treatment

Abstract

본 발명의 전복살을 이용한 통조림 제조방법은 패각과 내장이 제거된 전복살에 염화나트륨을 첨가한 세척수를 도포하여 상기 염화나트륨이 나트륨이온(Na+)과 염소이온(Cl-)으로 해리되어 이온화 상태로 되면서 삼투압 작용이 이루어져 전복살 표피 세포에 함유된 수분과 이물질을 배출시키는 전복살 세척단계와, 세척된 전복살을 60~75℃ 온도를 갖는 물에 5~20분 동안 1차 자숙단계를 거친 다음 상기 1차 자숙 단계를 거친 전복살을 2~15℃ 온도의 물에 2~10분(min) 동안 1차 냉침단계를 행하고, 상기 1차 냉침단계를 거친 전복살을 70~85℃온도를 갖는 물에 10~30분(min) 동안 2차 자숙단계를 거치며, 상기 2차 자숙단계를 거친 전복살을 2~15℃ 온도를 갖는 물에 2~10분(min) 동안 2차 냉침단계로 이루어지는 저온 자숙단계와, 저온 자숙된 전복살을 용기에 내용액과 함께 담는 충전단계와, 상기 용기에 공기를 제거하는 탈기단계와, 상기 용기를 밀봉하는 권체단계와, 상기 용기의 살균단계와, 상기 용기의 냉각단계로 이루어진다.In the canned food manufacturing method using the abalone meat of the present invention by applying the washing water with sodium chloride to the abalone meat shell and gut removed, the sodium chloride is dissociated into sodium ions (Na +) and chlorine ions (Cl-) to become an ionized state After the osmotic action is carried out the abalone meat washing step to discharge the moisture and foreign substances contained in the abalone epidermis cells, and the washed abalone meat in the first boiling stage for 5-20 minutes in water having a temperature of 60 ~ 75 ℃ The first abalone step of the first boiled abalone meat in water at a temperature of 2 ~ 15 ℃ (min) for 2 to 10 minutes (min), and the abalone meat passed through the first cold step is 70 ~ 85 ℃ temperature water Low temperature consisting of a second cold cooking step for 10 to 30 minutes (min), the second abdominal meat step through the second home cooking step in water having a temperature of 2 ~ 15 ℃ 2 to 10 minutes (min) Boiling stage and low temperature cooked abalone meat That holds gwonche comprises a step and the sterilization step of the vessel, the cooling step of the container to seal a degassing step, and the vessel to remove air in the container and the filling step.

Description

전복살을 이용한 통조림 제조방법{Method for manufacturing canned abalone}Method for manufacturing canned meat using abalone meat {Method for manufacturing canned abalone}

본 발명은 전복살을 이용한 통조림 제조방법에 관한 것으로서, 더욱 상세하게는 전복살 표피에 묻어 있는 이물질을 제거하고 전복살 통조림에 기능성 성분을 포함시키면서 전복살 고유의 미감을 보존하도록 하는 전복살 통조림 제조방법에 관한 것이다.
The present invention relates to a canned food manufacturing method using abalone, and more specifically, canned abalone meat can be prepared to remove the foreign matter on the epidermis of abalone meat and to preserve the unique sense of abalone meat while including a functional ingredient in canned abalone meat. It is about a method.

전복은 연체동물 복족강 원시복족목 전복과에 딸린 권패의 총칭으로이다.Abalone is a general term for the right hand that comes with the abalone section of the mollusk abdominal cavity.

이러한 전복은 간조선에서 수심 5~50m 되는 외양의 섬 지방이나 암초에 서식하며 바닷물이 깨끗해 해조류가 많이 번식하는 곳이 좋다. 자웅이체이며 외부생식기는 발달되지 않았다. 난생으로서 늦가을에서 초겨울까지 산란하여 수정한다. These abalones inhabit islands or reefs with a depth of 5 to 50m from the low tide, and the seawater is clean, so it is good for seaweed to multiply. The female genitalia and external genitalia were not developed. As a livelihood, it is scattered from late autumn to early winter.

옛날부터 식용으로 해온 주요 수산물의 하나로 연간 천해에서 어획하는 양은 450M/T에 이르고 양식수확하는 양도 80M/T이나 된다. 1960년대에 국립수산과학원의 수산종묘배양장에서 종묘생산을 시작하였으며 1974년부터는 생산한 종묘를 양식어민에게 분양하고 있다. 양식어민은 바다양식을 하고 있으며 새로운 양식도 시도되고 있다. 한국에는 한류성인 참전복(Haliotis discus hannai)과 난류성인 까막전복(Haliotis discus)말전복(H. gigantea)시볼트전복(H. Sieboldii)오분자기(H. diversicolor diversicolor)마대오분자기(H. diversicolor supertexta) 등의 6종이 알려져 있다. It is one of the major aquatic products that has been used for long time as an edible fish. The amount of fish caught at annual sea level is 450M / T, and the amount of harvesting is 80M / T. In the 1960s, seed production began at the National Fisheries Research and Development Institute's fishery seedlings. From 1974, seeds produced were distributed to farmers. Cultured fishermen are in the sea, and new forms are being tried. In Korea, the Korean wave abalone (Haliotis discus hannai) and the turbulent hakkatis (Hliotis discus) horse abalone (H. gigantea) H. Sieboldii (H. diversicolor diversicolor) H. diversicolor supertexta (H. diversicolor supertexta) Six kinds of these are known.

이와 같은 전복에는 특히 단백질과 비타민이 풍부하여, 예전부터 고급 수산물로 취급되었으며, 피부미용, 자양강장, 산후조리, 허약체질 등에 탁월한 효능이 있어 식용뿐만 아니라, 약용을 목적으로 사용되기도 한다.Such abalone is particularly rich in proteins and vitamins, and has been treated as a high-grade seafood since ancient times, and has excellent effects on skin care, nourishing tonic, postpartum cooking, weak constitution, and is used for medicinal purposes as well as edible.

또한, 전복에는 타우린이 다량 함유되어 있는데, 이 타우린은 담석용해 및 간장의 해독기능을 강화하고, 콜레스테롤 저하와 심장기능 향상 및 시력 회복에 효과가 있어, 이러한 타우린이 함유된 전복을 섭취함으로써, 섭취자는 병후의 원기회복, 피로회복, 항산화 활성, 아질산염 소거능력, 혈압강하 및 항혈전 효과 등을 얻을 수 있다.In addition, abalone contains a large amount of taurine, which is effective in enhancing gallstone dissolution and liver detoxification, lowering cholesterol, improving heart function, and restoring vision, and ingesting abalone containing taurine Sleeping can be achieved after recovery from fatigue, fatigue recovery, antioxidant activity, nitrite scavenging ability, lowering blood pressure and antithrombotic effect.

이렇게 전복은 양식품목 중 굴, 해조류, 넙치 등에 비하여 시장점유율이 높은 제품이나, 전복 양식어업의 생산 기술 경쟁력만으로 일본, 중국의 가격경쟁력 때문에 현재 생산 기술 경쟁력만으로도 현재의 시장 위치를 유지하기 힘들기 때문에 가격경쟁력이 아닌 기술경쟁력으로 기술 개선 등을 통한 품질 제고가 필요하다.Since abalone is a product with a higher market share than oysters, algae, and flounder among aquaculture products, it is difficult to maintain the current market position by the current production technology competitiveness only because of price competitiveness of Japan and China. It is necessary to improve quality through technological improvement with technological competitiveness rather than price competitiveness.

이러한 품질 향상을 위한 전복 통조림 기술은 종래 전복 통조림 관련 기술로는 10-2005-0103118호에서 전복의 비린내를 제거한 후, 물에 간장, 설탕 물엿을 혼합하여 제조된 조미액에 전복을 첨가하고 가열하여 통조림으로 제조함으로써, 전복의 비린내를 제거하여 취식을 용이하게 한 전복 통조림 제조방법을 개시하고 있으나, 전복의 비릿내 제거 방법이 생강즙이 함유된 청주에 전복을 침지시키는 방법으로 진행되나, 상기의 방법으로는 전복의 표피에 의해 비릿내와 이물질의 제거가 확실하게 행하여지지 않는 문제점이 있다.The abalone canning technology for improving the quality of the abalone canned abalone in 10-2005-0103118 as a related art canned abalone, then added to the seasoning solution prepared by mixing soy sauce and sugar syrup in water and canned by heating Although the method for preparing canned abalone can be easily removed by removing the fishy smell of abalone, the method of removing the fish in the abalone is carried out by dipping abalone in the sake containing ginger juice. There is a problem that the inside of the abalone and the foreign matter are not reliably removed by the epidermis of the abalone.

즉, 표피가 제거되지 않은 전복을 통조림으로 제조할 경우 통조림 내부에 함께 담겨진 내용물에 의해 전복 표피의 분비물이 용해되어 침전물이 발생하게 된다.That is, when the canned abalone without the epidermis can be prepared by the contents contained in the canned dissolution of the secretion of the abalone epithelium will cause a precipitate.

이와 같은 침전물은 통조림 내부에서 패조류의 비릿내를 발생시키고, 전복에 흑변 현상이 발생하게 되는 문제점이 있다.
Such sediment causes problems in the shelling of algae inside the canned food, and there is a problem that blackening occurs in the abalone.

따라서, 본 발명의 목적은 염도를 갖는 세척수를 통해 삼투압 방식으로 전복살 표피 세포에 함유된 수분과 이물질을 배출시켜 효율적인 세척단계를 거친 전복살을 기능성 성분이 함유된 내용액과 함께 용기에 담아 전복살 고유의 미감을 보존하면서 전복살 미감의 대중화를 꾀하도록 하는 데 있다.Therefore, an object of the present invention is to overturn the abalone meat in a container with the functional solution containing the functional ingredient in the abalone through the efficient washing step by releasing the water and foreign matter contained in the abalone epidermal cells in an osmotic manner through the wash water having a salinity. The purpose is to preserve the inherent aesthetics of flesh and to popularize abalone flesh.

그리고, 본 발명의 목적은 염화나트륨을 이용하여 삼투압 방식으로 전복살의 표피 피막 세포를 세척하여 통조림에 충진된 내용물에 표피 피막이 용해되어 발생할 수 있는 흑변 현상을 방지하는 데 있다.In addition, an object of the present invention is to wash the epidermal epithelial cells of the abalone muscle in an osmotic manner using sodium chloride to prevent blackening phenomenon that can occur by dissolving the epidermal coating in the contents filled in canned meat.

또한, 본 발명의 목적은 통조림 용기의 재질 종류에 따라 살균단계의 조건을 달리 제공하여 용기의 재질에 맞추어 외부적 변형없이 살균을 이룰 수 있도록 한다.In addition, an object of the present invention is to provide different conditions of the sterilization step according to the type of material of the canning container to achieve sterilization without external deformation according to the material of the container.

상기와 같은 목적을 달성하기 위한 본 발명의 전복살을 이용한 통조림 제조방법은 패각과 내장이 제거된 전복살에 염화나트륨을 첨가한 세척수를 도포하여 상기 염화나트륨이 나트륨이온(Na+)과 염소이온(Cl-)으로 해리되어 이온화 상태로 되면서 삼투압 작용이 이루어져 전복살 표피 세포에 함유된 수분과 이물질을 배출시키는 전복살 세척단계와, 세척된 전복살을 60~75℃ 온도를 갖는 물에 5~20분 동안 1차 자숙단계를 거친 다음 상기 1차 자숙 단계를 거친 전복살을 2~15℃ 온도의 물에 2~10분(min) 동안 1차 냉침단계를 행하고 상기 1차 냉침단계를 거친 전복살을 70~85℃온도를 갖는 물에 10~30분(min) 동안 2차 자숙단계를 거치며 상기 2차 자숙단계를 거친 전복살을 2~15℃ 온도를 갖는 물에 2~10분(min) 동안 2차 냉침단계로 이루어지는 저온 자숙단계와, 저온 자숙단계를 거친 전복살을 용기에 내용액과 함께 담는 충전단계와, 상기 용기에 공기를 제거하는 탈기단계와, 상기 용기를 밀봉하는 권체단계와, 상기 용기의 살균단계와, 상기 용기의 냉각단계로 이루어진다.In the canned food manufacturing method using the abalone meat of the present invention for achieving the above object, the sodium chloride is sodium ions (Na +) and chlorine ions (Cl − Dissociation) into ionization state and osmotic action to release moisture and foreign substances contained in abalone epidermis cells, and abalone wash phase, and washed abalone meat in water having a temperature of 60-75 ℃ for 5-20 minutes After the first cooking step, the abalone meat that passed through the first cooking step is subjected to the first cold soaking step for 2 to 10 minutes (min) in water at a temperature of 2-15 ° C., and then the abalone meat that has undergone the first cold soaking step 70 Go through the second stage of cooking in water having a temperature of ~ 85 ℃ for 10-30 minutes (min) and the abalone meat passed through the second stage of cooking in water having a temperature of 2-15 ℃ for 2-10 minutes (min) Low temperature cooking step consisting of cold chilling step, low temperature cooking step Filling step of holding abalone meat with the contents in the container, degassing step of removing air in the container, winding step of sealing the container, sterilization of the container, cooling step of the container Is done.

본 발명에 따르면, 상기 세척수는 38~53℃ 온도를 갖고, 염도 4~12%인 것으로 적용한다.According to the present invention, the washing water has a temperature of 38 ~ 53 ℃, it is applied that the salinity of 4 to 12%.

본 발명에 따르면, 상기 2차 냉침단계를 거친 전복살을 5~13℃온도를 갖는 침지액에 4~12시간(hr) 동안 침지시키는 단계가 더 포함된다.According to the present invention, the step of immersing the abalone meat after the second cold immersion step in the immersion liquid having a temperature of 5 ~ 13 ℃ for 4-12 hours (hr).

본 발명에 따르면, 상기 침지액은 물 100중량부에 킬레이트(F-CA)0.01~0.09중량부, 피트산 0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산 나트륨 0.01~0.09중량부, 비타민C 0.01~0.09중량부에 천일염을 희석시켜 염도가 0.7~1.5%가 이루어진다.According to the present invention, the immersion liquid is 0.01 to 0.09 parts by weight of chelate (F-CA), 0.01 to 0.09 parts by weight of phytic acid, 0.01 to 0.1 parts by weight of sodium L-glutamate, 0.01 to 0.09 weight of sodium citrate By diluting the sun salt in 0.01 to 0.09 parts by weight of vitamin C, the salinity is 0.7-1.5%.

본 발명에 따르면, 상기 침지액은 물 100중량부에 킬레이트(F-CA)0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산 나트륨 0.01~0.09중량부, 비타민C 0.01~0.09중량부에 천일염을 희석시켜 염도가 0.7~1.5%가 이루어진다.According to the present invention, the immersion liquid is chelate (F-CA) 0.01 to 0.09 parts by weight of water, 0.01 to 0.1 parts by weight of sodium L- glutamate, 0.01 to 0.09 parts by weight of sodium citrate, 0.01 to 0.09 parts of vitamin C Dilute the natural salt in the part to make the salinity 0.7-1.5%.

본 발명에 따르면, 상기 내용액은 물 100중량부에 킬레이트(F-CA)0.01~0.09중량부, 피트산 0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산 나트륨 0.01~0.09중량부, 비타민C 0.01~0.09중량부에 천일염을 희석시켜 염도가 0.7~1.5%가 이루어진다.According to the present invention, the content of the content is 0.01 to 0.09 parts by weight of chelate (F-CA), 0.01 to 0.09 parts by weight of phytic acid, 0.01 to 0.1 parts by weight of sodium L-glutamate, 0.01 to 0.09 parts by weight of sodium citrate By diluting the sun salt in 0.01 to 0.09 parts by weight of vitamin C, the salinity is 0.7-1.5%.

본 발명에 따르면, 상기 내용액은 물 100중량부에 킬레이트(F-CA)0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산 나트륨 0.01~0.09중량부, 비타민C 0.01~0.09중량부에 천일염을 희석시켜 염도가 0.7~1.5%가 이루어진다.According to the present invention, the contents of the content solution is 0.01 to 0.09 parts by weight of chelate (F-CA), 0.01 to 0.1 parts by weight of sodium L-glutamate, 0.01 to 0.09 parts by weight of sodium citrate, 0.01 to 0.09 parts by weight of vitamin C Dilute the natural salt in the part to make the salinity 0.7-1.5%.

본 발명에 따르면, 상기 내용액은 물 100중량부에 피트산 0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산나트륨 0.01~0.09중량부, 비타민 0.01~0.09중량부 및 염도 0.7~1.5%로 이루어진다.According to the present invention, the contents of the contents is 0.01 to 0.09 parts by weight of phytic acid, 0.01 to 0.1 parts by weight of sodium L-glutamate, 0.01 to 0.09 parts by weight of sodium citrate, 0.01 to 0.09 parts by weight of vitamin and salt of 0.7 to 100 parts by weight of water 1.5%.

본 발명에 따르면, 상기 탈기단계는 용기에 담겨진 내용액와 전복살의 온도가 85~90℃로 유지되도록 하면서 용기 내부의 공기를 외부로 빼내어 용기가 진공도 38~42mmHg을 유지토록 한다.According to the present invention, the degassing step is such that the temperature of the contents and abalone meat contained in the container is maintained at 85 ~ 90 ℃ to take out the air inside the container to maintain the vacuum degree of 38 ~ 42mmHg.

본 발명에 따르면, 금속 재질로 이루어진 용기의 살균단계는 상기 용기를 살균하기 위한 챔버의 내부 조건을 90~100℃온도 및 압력0.1~0.3kg/㎠으로 8~12분(min)간 유지하여 용기를 1차 살균한 다음 120~123℃온도 및 압력0.8~1.7kg/㎠으로 13~25분(min)간 용기를 2차 살균하여 세균을 사멸시키는데 필요한 가열치사시간(hr) 값인 F0값(F value, sterilizing value, lethality )이 7~13범위로 이루어진다.According to the present invention, the sterilization step of the container made of a metal material is a container by maintaining the internal conditions of the chamber for sterilizing the container at 90 ~ 100 ℃ temperature and pressure 0.1 ~ 0.3kg / ㎠ for 8 to 12 minutes (min) The first sterilization process followed by a second sterilization of the vessel for 13-25 minutes (min) at 120 ~ 123 ℃ temperature and pressure 0.8 ~ 1.7kg / ㎠, and the value of F0 (F), which is the heating lethal time (hr) required to kill the bacteria. value, sterilizing value, lethality) ranges from 7 to 13.

본 발명에 따르면, 멀티다층필름 재질 또는 폴리에틸렌으로 이루어진 용기의 살균단계는 상기 용기를 살균하기 위한 챔버의 내부조건을 90~100℃온도 및 압력0.1~0.3kg/㎠으로 8~12분(min)간 유지하여 용기를 1차 살균한 다음 120~123℃온도 및 압력0.8~1.7kg/㎠으로 34~50분(min)간 용기를 2차 살균하여 세균을 사멸시키는데 필요한 가열치사시간(hr) 값인 F0값(F value, sterilizing value, lethality )이 7~13범위로 이루어진다.According to the present invention, the sterilization step of the container made of a multi-layer film material or polyethylene, the internal conditions of the chamber for sterilizing the container at 90 ~ 100 ℃ temperature and pressure 0.1 ~ 0.3kg / ㎠ 8-12 minutes (min) Sterilize the vessel first by maintaining the liver and then heat sterilization time (hr) required to kill bacteria by second sterilization of the vessel for 34-50 minutes (min) at 120 ~ 123 ℃ temperature and pressure 0.8 ~ 1.7kg / ㎠ The F0 value (F value, sterilizing value, lethality) is in the range of 7-13.

본 발명에 따르면, 상기 냉각단계는 45~65℃온도로 3~10분(min) 동안 용기를 중온수로 1차 냉각시킨 후 압력1.0~1.2kg/㎠에 5~30분(min) 동안 40℃이하로 냉각시키는 2차 냉각시킨 다음 온도 18~23℃ 온도를 갖는 물에 15~30분(min) 동안 용기를 냉각시키는 3차 냉각으로 이루어진다.
According to the present invention, the cooling step is the first cooling the vessel to medium temperature water for 3 to 10 minutes (min) at 45 ~ 65 ℃ temperature 40 for 5-30 minutes (min) at a pressure 1.0 ~ 1.2kg / ㎠ Secondary cooling to cool to below C, followed by tertiary cooling to cool the vessel for 15-30 minutes (min) in water having a temperature of 18-23 ° C.

따라서, 본 발명의 전복살을 이용한 통조림 제조방법은 패각과 내장이 제거된 전복살에 염화나트륨을 첨가한 세척수를 도포하여 상기 염화나트륨이 나트륨이온(Na+)과 염소이온(Cl-)으로 해리되어 이온화 상태로 되면서 삼투압 작용이 이루어져 전복살 표피 세포에 함유된 수분과 이물질을 배출시켜 전복살을 세척단계를 행하여 전복살 표피 세포의 세척력을 향상시키도록 함에 따라 전복의 표피에서 발생하는 비릿내와 이물질의 제거를 확실하게 행하되, 전복살이 갖는 고유의 풍미감 및 이로운 성분을 그대로 유지시킬 수 있는 효과가 있다.Therefore, in the canning method using the abalone meat of the present invention by applying the washing water added with sodium chloride to the abalone meat shell and gut removed, the sodium chloride is dissociated into sodium ions (Na +) and chlorine ions (Cl-) in an ionized state As the osmotic action is carried out, the water and foreign substances contained in the abalone epidermal cells are discharged to perform the washing step of the abalone muscle to improve the washing power of the abalone epidermal cells, thereby removing the intratracheal and foreign substances occurring in the epidermis of the abalone. While performing surely, there is an effect that can maintain the original flavor and beneficial components of abalone flesh as it is.

또한, 본 발명의 전복살을 이용한 통조림 제조방법은 염화나트륨을 함유한 세척수를 통해 전복살 표피 세포에서 수분을 배출시킬 때 전복살의 표피 분비물도 함께 배출시킬 수 있도록 하여 용기에 밀봉되는 내용물과 전복살이 장기간 방치될 경우 발생하는 전복 표피 분비물 박리에 의한 침전물의 흑변 현상을 방지하여 전복살 통조림의 식감 및 미감을 유지시킬 수 있도록 하는 효과가 있다.In addition, the canned production method using the abalone meat of the present invention is to discharge the epidermal secretion of abalone muscle when the water from the abalone epidermal cells through the wash water containing sodium chloride so that the contents and abalone meat sealed in the container for a long time It is effective to prevent the blackening of the sediment due to peeling abalone epidermal secretions that occur when left untreated, to maintain the texture and aesthetics of canned abalone.

아울러, 본 발명의 전복살을 이용한 통조림 제조방법은 금속 또는 합성수지재질로 이루어질 수 있는 용기의 재질 종류에 따라 살균단계의 온도를 달리 제공하여 용기의 열변형을 방지하도록 하여 내용액와 전복살의 성분 및 식감의 변형을 방지하도록 하는 효과가 있다.
In addition, the canning method using the abalone meat of the present invention by providing a different temperature of the sterilization step according to the type of material of the container which can be made of metal or synthetic resin material to prevent thermal deformation of the container component and texture of the abalone meat There is an effect to prevent the deformation of.

이하, 본 발명에 첨부된 도면을 참조하여 본 발명의 바람직한 일실시예를 상세히 설명하기로 한다.Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

우선, 도면들 중, 동일한 구성요소 또는 부품들은 가능한 동일한 참조부호로 나타내고 있음에 유의하여야 한다. 본 발명을 설명함에 있어, 관련된 공지기능 혹은 구성에 대한 구체적인 설명은 본 발명의 요지를 모호하지 않기 위하여 생략한다.First, in the drawings, it is noted that the same components or parts are denoted by the same reference numerals as possible. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.

본 명세서에서 사용되는 정도의 용어 " 약 ", "실질적으로" 등은 언급된 의미에 고유한 제조 및 물질 허용오차가 제시될 때 그 수치에서 또는 그 수치에 근접한 의미로 사용되고, 본 발명의 이해를 돕기 위해 정확하거나 절대적이니 수치가 언급된 개시 내용을 비양심적인 침해자가 부당하게 이용하는 것을 방지하기 위해 사용된다.As used herein, the terms "about "," substantially ", and the like are used herein to refer to or approximate the numerical value of manufacturing and material tolerances inherent in the stated sense, It is used to prevent unauthorized exploitation by an unscrupulous infringer from disclosing the exact or absolute numerical value to help.

먼저, 본 발명의 전복살을 이용한 통조림 제조방법은 세척단계, 저온 자숙단계, 충전단계, 탈기단계, 권체단계, 살균단계, 냉각단계로 이루어진다.First, the canning method using the abalone meat of the present invention consists of a washing step, low temperature cooking step, filling step, degassing step, winding step, sterilization step, cooling step.

상기 세척단계는 염도를 갖는 세척수를 전복살에 도포하여 삼투압 방식에 의해 전복살의 표피 세포에 함유되어 있는 수분, 분비물을 배출시켜 제거한다.The washing step is to remove the water, secretions contained in the epidermal cells of the abalone muscle by applying the wash water having salinity to the abalone muscle by osmotic pressure method.

즉, 전복살의 표피에 세척액을 도포하면 나트륨이온(Na+)과 염소이온(Cl-)으로 해리되어 이온화 상태로 되면서 삼투압 작용이 이루어진다.In other words, when the washing liquid is applied to the epidermis of abalone flesh, it is dissociated into sodium ions (Na +) and chlorine ions (Cl −) to become an ionized state and osmotic action is performed.

삼투압 작용은 농도가 낮은 용액의 용매분자가 농도가 높은 용액으로 투과하는 압력을 통해 세포에 함유된 수분이 외부로 배출되면서 세포가 축소된다. 이때 세포에서 빠져나가는 수분에 의해 세포 내에 존재하는 이물질이 함께 배출되는 세척단계를 거친다.Osmotic action is to shrink the cell as the moisture contained in the cell is discharged to the outside through the pressure that the solvent molecules of the low concentration solution penetrates into the high concentration solution. At this time, the foreign substances present in the cells are discharged together by the water exiting the cells.

여기서, 세척수는 염도가 4~12%이고 38~53℃온도를 갖고, 상기 염화나트륨은 천일염을 적용한다.Here, the washing water has a salinity of 4 ~ 12% and has a temperature of 38 ~ 53 ℃, the sodium chloride is applied to the sun salt.

즉, 세척수가 38~53℃으로 상온의 온도를 갖도록 함으로써, 상기 세척수를 전복살 표면에 도포하면 삼투압 작용에 의해 수분이 배출되면 전복살 표피 세포가 축소되게 되는데, 이때 수분의 용이한 배출을 위해 상온의 세척수를 통해 세포를 이완시켜 수분과 이물질의 배출 기능을 돕도록 한다.That is, by having the wash water at a temperature of 38 ~ 53 ℃ room temperature, when the wash water is applied to the abalone flesh surface water is discharged by the osmotic pressure is reduced abalone epidermal cells, in this case for easy discharge of water The cells are washed with room temperature at room temperature to help drain water and foreign substances.

상기 전복살과 세척수의 온도 상관관계는 아래와 같다.The temperature correlation between the abalone meat and the wash water is as follows.

상기 세척단계에서 세척수의 온도가 38℃ 이하일 경우 전복살 표피 세포의 이완 상태가 떨어뜨리는 동시에 전복살 표피 세포의 응집력을 강화시켜 이무질 배출이 어려워 세척력이 떨어지는 단점이 있다.In the washing step, when the temperature of the wash water is 38 ° C. or less, the relaxation state of the abalone epidermis cells is reduced, and the coagulation force of the abalone epidermis cells is enhanced, so that it is difficult to discharge the debris, thereby reducing the washing ability.

그리고, 세척수의 온도가 53℃ 이상일 경우 전복살의 육질이 익어 가는 상태가 되어 세척력은 향상될 수 있으나, 전복살의 육질이 과하게 익은 상태가 되어 전복살 고유의 쫄깃한 미감을 감소시키게 되며, 육질이 뜯어지는 현상이 발생하여 품질을 저하시키는 요인이 된다.And, if the temperature of the wash water is 53 ℃ or more, the meat of the abalone meat is ripening state, the washing power can be improved, but the meat of the abalone meat becomes over ripened state, reducing the chewy aesthetics of the abalone meat unique, The phenomenon occurs, which is a factor that degrades the quality.

결국, 38~53℃의 온도를 갖는 세척수를 통해 전복살의 세척력을 향상시키면서 전복살 육질과 표피 색상이 양호하여 가공품의 생산이 가능하다.As a result, while improving the washing power of abalone meat through the wash water having a temperature of 38 ~ 53 ℃ the abalone meat quality and epidermal color is good, it is possible to produce the processed product.

더불어, 전복살이 세척수의 염도와의 상관 관계는 아래와 같다.In addition, the correlation between abalone and salinity of the wash water is as follows.

세척수가 염도 4~12%의 염도 이하일 경우 전복살 표피에 발생하는 침전액의 용출량이 감소하여 이물질 배출이 적고, 반대로 염도가 12% 이상일 경우에는 전복살의 입술 부위를 포함한 전복살 표면이 딱딱하게 경화되는 표면 경화현상이 발생하여 품질을 저하시킨다.If the wash water is less than 4 ~ 12% salinity, the elution amount of sediment generated on the abalone epidermis decreases and the foreign substance is discharged less. On the contrary, if the salinity is more than 12%, the abalone meat surface including the lip of abalone meat hardens. Surface hardening occurs, which degrades the quality.

상기와 같이, 염도를 통한 세척방법으로 전복살의 표피 및 표피 분비물을 세척하여 전복살의 미감을 향상시키는 동시에 비릿내와 이물질의 제거를 확실하게 행하되, 전복살이 갖는 고유의 풍미감 및 이로운 성분을 그대로 유지시킬 수 있는 효과가 있다.As described above, by washing the epidermis and epidermal secretions of abalone flesh by the salinity washing method to enhance the aesthetic sense of abalone flesh and at the same time to remove the inside of the fish and foreign matters, while maintaining the unique flavor and beneficial components of the abalone meat intact It can be effective.

상기와 같은 세척단계는 염도를 갖는 세척수를 통해 전복살은 세포 안팎의 삼투압 조절하기 위해 세포 내의 아미노산을 증가시켜 미감을 더욱 향상시킨다.The washing step as described above further increases the aesthetic by increasing the amino acid in the cell to control the osmotic pressure inside and outside the cell through the salinity wash water.

결국, 전복이 포함되는 어패류 조직은 액틴(actin), 마이오신(myosin), 트로포마이오신(tropomyosin) 등의 단백질로 형성된 섬유상 단백질과 구상 단백질인 마이오젠(myogen)이 모여 구성되는데, 구상단백질은 섬유상 단백질 사이에 콜로이드 상태로 흩어져 근육섬유 사이를 채우고 있다. 그리고 섬유상 단백질은 반투막에 의하여 둘러싸여 있고 이러한 수많은 근육 섬유가 모여 어육을 형성한다. Eventually, shellfish tissue including abalone is composed of fibrous proteins formed from proteins such as actin, myosin, and tropomyosine, and myogen, a globular protein. Scattered colloidally between the fibrous proteins to fill the muscle fibers. And fibrous proteins are surrounded by semipermeable membranes and these numerous muscle fibers gather to form fish meat.

이때, 전복살은 사후 전 상태로 표피 피막이 염도를 갖는 세척수에 노출되면 순간적으로 표피가 순간적으로 수축, 팽창하여 표피 분비물의 표면 응집력을 약화시키면서 전복살 표피에서 발생하는 침전액의 용출량을 상승시켜 침전액의 점도는 크게 저하되어 표피 피막을 통해 표피 분비물의 배출이 용이하다.At this time, the abalone skin is exposed to the washing water with salinity before and after the epidermis, and the epidermis instantly contracts and expands, thereby decreasing the surface cohesion of the epidermal secretion while increasing the elution amount of the sediment generated in the abalone epidermis. Viscosity of the whole solution is greatly lowered, so that the secretion of the epidermal secretion through the epidermal coating is easy.

결국, 전복살을 이용한 통조림을 제조할 경우 염화나트륨을 함유한 세척수를 통해 전복살 표피 세포에서 수분과 분비물을 배출시켜 용기에 밀봉되는 내용물과 전복살이 장기간 방치될 경우 발생하는 전복 표피 분비물 박리에 의한 침전물의 흑변 현상을 방지하여 전복살 통조림의 식감 및 미감을 유지시킬 수 있도록 하는 효과가 있다.As a result, when preparing canned meat using abalone meat, water and secretion are discharged from the abalone epidermal cells through the wash water containing sodium chloride, and the sediment from the abalone epidermal secretion detachment generated when the contents and the abalone meat are left in the container for a long time. It is effective to prevent the blackening of the abalone meat can maintain the texture and aesthetics of canned abalone.

상기 저온 자숙단계는 세척된 전복살을 60~75℃ 온도를 갖는 물에 5~20분 동안 1차 자숙단계를 거친 다음 상기 1차 자숙단계를 거친 전복살을 2~15℃ 온도의 물에 2~10분(min) 동안 1차 냉침단계를 행한다.In the low temperature cooking step, the washed abalone meat is first boiled in water having a temperature of 60 to 75 ° C. for 5 to 20 minutes, and then the abalone meat that has been subjected to the first boiled meat is 2 to 15 ° C. in water. The first cold immersion step is performed for ˜10 minutes.

그리고, 상기 1차 냉침단계를 거친 전복살을 70~85℃온도를 갖는 물에 10~30분(min) 동안 2차 자숙단계를 거치며, 상기 2차 자숙단계를 거친 전복살을 2~15℃ 온도를 갖는 물에 2~10분(min) 동안 2차 냉침단계로 마무리 한다.Then, the abalone meat that passed through the first cold soak step is subjected to a second stage of cooking in water having a temperature of 70-85 ° C. for 10-30 minutes (min), and the abalone meat that has undergone the second stage of cooking stage is 2-15 ° C. Finish with a second cold soak for 2-10 minutes (min) in water with temperature.

상기 저온자숙단계는 1차 자숙단계 및 2차 자숙단계를 통해 전복살을 데치는 과정을 행하여 전복살을 익히고, 그 과정 중에 냉침단계를 반복 행하여 전복살의 표피 세포의 응집력을 강화시켜 쫄깃한 식감을 유지하도록 한다.The low temperature cooking step is a step of boiling abalone flesh through the first and second cooking stages to cook abalone flesh, and repeating the cold soaking step in the process to strengthen the cohesion of epidermal cells of abalone flesh to maintain a chewy texture. do.

상기 저온 침지단계를 거친 전복살을 5~13℃온도를 갖는 침지액에 4~12시간(hr) 동안 침지하는 단계가 더 포함되어 상기 저온 침지단계의 침지액에 의해 전복살의 육질 향상에 도움을 준다.It further comprises the step of immersing the abalone meat after the low temperature immersion step for 4 to 12 hours (hr) in the immersion liquid having a temperature of 5 ~ 13 ℃ to help improve the meat quality of the abalone meat by the immersion liquid of the low temperature immersion step. give.

즉, 저온자숙단계 이후 전복살이 13℃ 이상의 경우 전복살의 육질이 퍼석하게 되는 현상을 방지하기 위해 5~13℃온도를 갖는 저온의 침지액을 통해 전복살의 근육의 온도를 떨어뜨려 육온이 13℃ 이하로 유지시켜 전복살이 쫄깃한 식감을 유지시킬 수 있도록 한다.In other words, to prevent the phenomenon that meat of abalone meat becomes turbid when the abalone meat is 13 ℃ or more after the low temperature cooking step, the temperature of the abalone muscle is lowered by lowering the temperature of the muscle of abalone meat through a low temperature immersion liquid having a temperature of 5 ~ 13 ℃. So that the abalone meat can keep its chewy texture.

이와 같이, 저온 침지단계를 통해 전복살의 육질 향상을 돕는다.As such, it helps to improve the meat quality of abalone meat through a low temperature immersion step.

여기서, 침지액은 물 100중량부에 킬레이트(F-CA)0.01~0.09중량부, 피트산 0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산 나트륨 0.01~0.09중량부, 비타민C 0.01~0.09중량부에 천일염을 희석시켜 염도가 0.7~1.5%가 이루어진다.Here, the immersion liquid is 0.01 to 0.09 parts by weight of chelate (F-CA), 0.01 to 0.09 parts by weight of phytic acid, 0.01 to 0.1 parts by weight of sodium L-glutamate, 0.01 to 0.09 parts by weight of sodium citrate, vitamin C Dilution of the natural salt in 0.01 to 0.09 parts by weight makes the salinity of 0.7 to 1.5%.

또한, 다른 실시예의 침지액은 물 100중량부에 킬레이트(F-CA)0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산 나트륨 0.01~0.09중량부, 비타민C 0.01~0.09중량부에 천일염을 희석시켜 염도가 0.7~1.5%가 이루어진다.In addition, the immersion liquid of another embodiment is 0.01 to 0.09 parts by weight of chelate (F-CA), 0.01 to 0.1 parts by weight of sodium L-glutamate, 0.01 to 0.09 parts by weight of sodium citrate, 0.01 to 0.09 parts by weight of vitamin C. Dilute the natural salt in to make salinity of 0.7 ~ 1.5%.

이후, 상기 충전단계는 저온 침지단계 이후의 전복살을 용기에 내용액과 함께 담는다.Subsequently, the filling step includes the abalone meat after the low temperature immersion step together with the contents in a container.

여기서, 내용액은 3가지의 실시예로 제조할 수 있으며, 상기 3가지 종류의 내용액 중 어느 하나를 선택적으로 적용할 수 있다.Here, the contents can be prepared in three embodiments, and any one of the three types of contents can be selectively applied.

첫 번째 실시예의 내용액은 물 100중량부에 킬레이트(F-CA)0.01~0.09중량부, 피트산 0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산 나트륨 0.01~0.09중량부, 비타민C 0.01~0.09중량부에 천일염을 희석시켜 염도가 0.7~1.5%가 이루어진다.The content of the first embodiment is 0.01 to 0.09 parts by weight of chelate (F-CA), 0.01 to 0.09 parts by weight of phytic acid, 0.01 to 0.1 parts by weight of sodium L-glutamate, 0.01 to 0.09 parts by weight of sodium citrate, Vitamin C 0.01 ~ 0.09 parts by weight dilute the sun salt to make the salinity 0.7 ~ 1.5%.

두 번째 실시예의 내용액은 물 100중량부에 킬레이트(F-CA)0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산 나트륨 0.01~0.09중량부, 비타민C 0.01~0.09중량부에 천일염을 희석시켜 염도가 0.7~1.5%가 이루어진다.The content of the second embodiment is 100 parts by weight of water chelate (F-CA) 0.01 to 0.09 parts by weight, sodium L- glutamate 0.01 to 0.1 parts by weight, sodium citrate 0.01 to 0.09 parts by weight, vitamin C 0.01 to 0.09 parts by weight By diluting the sun salt, salinity is 0.7-1.5%.

세 번째 실시예의 내용액은 물 100중량부에 피트산 0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산나트륨 0.01~0.09중량부, 비타민 0.01~0.09중량부 및 염도 0.7~1.5%로 이루어진다.The content of the third embodiment is 0.01 to 0.09 parts by weight of phytic acid, 0.01 to 0.1 parts by weight of sodium L-glutamate, 0.01 to 0.09 parts by weight of sodium citrate, 0.01 to 0.09 parts by weight of vitamins, and 0.7 to 1.5% salinity. Is made of.

상기와 같이, 가공된 전복살은 용기에 내용액와 함께 담은 후 탈기단계 및 권체단계를 행한 다음 실링한 용기를 살균단계 및 냉각단계로 마무리한다.As described above, the processed abalone meat is put together with the contents in the container, followed by a degassing step and a winding step, and then the sealed container is finished with a sterilization step and a cooling step.

상기 탈기단계는 용기에 담겨진 내용액와 전복살의 온도가 85~90℃로 유지되도록 하면서 용기 내부의 공기를 외부로 빼내어 용기가 진공도 38~42mmHg을 유지한다.In the degassing step, while maintaining the temperature of the contents and abalone meat contained in the container is maintained at 85 ~ 90 ℃ the air inside the container to the outside to maintain the vacuum degree of 38 ~ 42mmHg.

상기의 탈기단계가 완료되면 용기를 밀봉시키는 권체단계를 거친다.When the degassing step is completed, the winding step of sealing the container.

이후, 살균단계를 행한다.Thereafter, a sterilization step is performed.

즉, 살균단계는 용기의 재질에 따라 살균 조건이 달라진다.That is, the sterilization step is different sterilization conditions depending on the material of the container.

본 발명에서 적용되는 용기의 재질은 금속 또는 폴리에틸렌 또는 멀티다층필름이다.The material of the container applied in the present invention is a metal or polyethylene or multi-layer film.

먼저, 용기가 금속일 경우 용기를 살균하기 위한 챔버의 내부 조건을 90~100℃온도 및 압력 0.1~0.3kg/㎠으로 8~12분(min)간 유지하여 용기를 1차 살균한 다음 120~123℃온도 및 압력0.8~1.7kg/㎠으로 13~25분(min)간 용기를 2차 살균하여 세균을 사멸시키는데 필요한 가열치사시간(hr) 값인 F0값(F value, sterilizing value, lethality )을 7~13 범위로 한다.First, if the container is a metal, the internal condition of the chamber for sterilizing the container is maintained at 90 to 100 ° C. temperature and pressure of 0.1 to 0.3 kg / cm 2 for 8 to 12 minutes (min), and then the sterilization of the container is first performed. Secondary sterilization of the vessel for 13 ~ 25 minutes (min) at 123 ℃ temperature and pressure 0.8 ~ 1.7kg / ㎠ to determine the F0 value (F value, sterilizing value, lethality) The range is 7 ~ 13.

여기서, 가열치사시간은 일정 온도에서 가열시 미생물을 사멸시키는데 걸리는 시간을 의미한다.Here, the heating lethal time means a time taken to kill microorganisms when heated at a predetermined temperature.

또한, 용기가 폴리에틸렌 또는 멀티다층필름일 경우 용기를 살균하기 위한 챔버의 내부조건을 90~100℃ 온도 및 압력 0.1~0.3kg/㎠으로 8~12분(min)간 유지하여 용기를 1차 살균한 다음 120~123℃ 온도 및 압력 0.8~1.7kg/㎠으로 34~50분(min)간 용기를 2차 살균하여 세균을 사멸시키는데 필요한 가열치사시간(hr) 값인 F0값(F value, sterilizing value, lethality )이 7~13범위로 이루어지도록 한다.In addition, when the container is polyethylene or multi-layer film, the internal condition of the chamber for sterilizing the container is maintained at 90 to 100 ° C. temperature and pressure at 0.1 to 0.3 kg / cm 2 for 8 to 12 minutes (min) to sterilize the container first. Then, the sterilizing value of F0, which is the heating lethal time (hr) value required to kill bacteria by secondary sterilization of the container for 34 to 50 minutes (min) at 120 to 123 ° C and 0.8 to 1.7 kg / cm2 of pressure. , lethality) should range from 7 to 13.

이렇게, 통조림 금속 또는 합성수지재질로 이루어질 수 있는 용기의 재질 종류에 따라 살균단계의 온도를 달리 제공하여 용기의 열변형을 방지하도록 하여 내용액와 전복살의 성분 및 식감의 변형을 방지하도록 한다.In this way, the temperature of the sterilization step may be differently provided according to the type of material of the container, which may be made of canned metal or synthetic resin, to prevent thermal deformation of the container, thereby preventing deformation of the contents and texture of the abalone meat.

상기 냉각 단계는 1차 냉각, 2차 냉각, 3차 냉각으로 나누어진다.The cooling step is divided into primary cooling, secondary cooling, and tertiary cooling.

상기 1차 냉각은 45~65℃온도로 3~10분(min) 동안 용기를 중온수로 냉각시킨다.The primary cooling is to cool the vessel in warm water for 3 to 10 minutes (min) at a temperature of 45 ~ 65 ℃.

상기 2차 냉각은 압력1.0~1.2kg/㎠에 5~30분(min) 동안 40℃이하로 냉각시킨다.The secondary cooling is cooled to below 40 ℃ for 5-30 minutes (min) at a pressure 1.0 ~ 1.2kg / ㎠.

상기 3차 냉각은 온도 18~23℃ 온도를 갖는 물에 15~30분(min) 동안 용기를 담그어 냉각으로 마무리 한다.The tertiary cooling is finished by immersing the vessel for 15-30 minutes (min) in water having a temperature of 18 ~ 23 ℃ temperature.

이상에서 설명한 본 발명은 전술한 실시예 및 첨부된 도면에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능함은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 있어서 명백할 것이다.
It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. Will be clear to those who have knowledge of.

Claims (12)

패각과 내장이 제거된 전복살에 염화나트륨을 첨가한 세척수를 도포하여 상기 염화나트륨이 나트륨이온(Na+)과 염소이온(Cl-)으로 해리되어 이온화 상태로 되면서 삼투압 작용이 이루어져 전복살 표피 세포에 함유된 수분과 이물질을 배출시키는 전복살 세척단계와,
세척된 전복살을 60~75℃ 온도를 갖는 물에 5~20분 동안 1차 자숙단계를 거친 다음 상기 1차 자숙 단계를 거친 전복살을 2~15℃ 온도의 물에 2~10분(min) 동안 1차 냉침단계를 행하고 상기 1차 냉침단계를 거친 전복살을 70~85℃온도를 갖는 물에 10~30분(min) 동안 2차 자숙단계를 거치며 상기 2차 자숙단계를 거친 전복살을 2~15℃ 온도를 갖는 물에 2~10분(min) 동안 2차 냉침단계로 이루어지는 저온 자숙단계와,
저온 자숙단계를 거친 전복살을 용기에 내용액과 함께 담는 충전단계와,
상기 용기에 공기를 제거하는 탈기단계와,
상기 용기를 밀봉하는 권체단계와,
상기 용기의 살균단계와,
상기 용기의 냉각단계로 이루어진 것을 특징으로 하는 전복살을 이용한 통조림 제조방법.

Sodium chloride was dissociated into sodium ions (Na +) and chlorine ions (Cl-) to apply ionized state to the abalone epidermal cells by applying washing water with sodium chloride to shellfish and abdominal meat from which intestines were removed. Abalone meat washing step to discharge moisture and foreign matter,
After washing the abalone meat for 5-20 minutes in the water having a temperature of 60-75 ℃, the abalone meat that passed through the first cooking stage for 2-10 minutes (min. ) During the first cold soaking step and the abalone meat after the first cold soaking step in the water having a temperature of 70-85 ° C. for 10 to 30 minutes (min) And low temperature cooking step consisting of a second cold soaking step for 2 to 10 minutes (min) in water having a temperature of 2 ~ 15 ℃,
A filling step of putting abalone meat, which has undergone low temperature cooking, together with the contents in a container,
A degassing step of removing air from the container;
A winding step of sealing the container;
Sterilizing the container;
Canning production method using abalone meat, characterized in that the cooling step of the container.

제 1항에 있어서,
상기 세척수는 38~53℃ 온도를 갖고, 염도 4~12%인 것을 특징으로 하는 전복살을 이용한 통조림 제조방법.
The method of claim 1,
The washing water has a temperature of 38 ~ 53 ℃, canned production method using abalone meat, characterized in that the salinity of 4 ~ 12%.
제 1항에 있어서,
상기 2차 냉침단계를 거친 전복살을 5~13℃온도를 갖는 침지액에 4~12시간(hr) 동안 침지시키는 단계가 더 포함됨을 특징으로 하는 전복살을 이용한 통조림 제조방법.
The method of claim 1,
The canned meat manufacturing method using the abalone meat, characterized in that further comprising the step of immersing the abalone meat after the second cold immersion step for 4 to 12 hours (hr) in the immersion liquid having a temperature of 5 ~ 13 ℃.
제 3항에 있어서,
상기 침지액은,
물 100중량부에 킬레이트(F-CA)0.01~0.09중량부, 피트산 0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산 나트륨 0.01~0.09중량부, 비타민C 0.01~0.09중량부에 천일염을 희석시켜 염도가 0.7~1.5%가 이루어지는 것을 특징으로 하는 전복살을 이용한 통조림 제조방법.
The method of claim 3, wherein
The immersion liquid,
0.01 to 0.09 parts by weight of chelate (F-CA), 0.01 to 0.09 parts by weight of phytic acid, 0.01 to 0.1 parts by weight of sodium L-glutamate, 0.01 to 0.09 parts by weight of sodium citrate, 0.01 to 0.09 parts by weight of vitamin C Canning method using abalone flesh, characterized in that the salinity is made 0.7 to 1.5% by diluting the sun salt in.
제 3항에 있어서,
상기 침지액은,
물 100중량부에 킬레이트(F-CA)0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산 나트륨 0.01~0.09중량부, 비타민C 0.01~0.09중량부에 천일염을 희석시켜 염도가 0.7~1.5%가 이루어지는 것을 특징으로 하는 전복살을 이용한 통조림 제조방법.
The method of claim 3, wherein
The immersion liquid,
Sea salt is diluted by diluting the natural salt with 100 parts by weight of chelate (F-CA) 0.01 to 0.09 parts by weight, sodium L-glutamate 0.01 to 0.1 parts by weight, sodium citrate 0.01 to 0.09 parts by weight, and vitamin C 0.01 to 0.09 parts by weight. Canned food manufacturing method using abalone meat, characterized in that ~ 1.5% made.
제 1항에 있어서,
상기 내용액은,
물 100중량부에 킬레이트(F-CA)0.01~0.09중량부, 피트산 0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산 나트륨 0.01~0.09중량부, 비타민C 0.01~0.09중량부에 천일염을 희석시켜 염도가 0.7~1.5%가 이루어지는 것을 특징으로 하는 전복살을 이용한 통조림 제조방법.
The method of claim 1,
The contents solution,
0.01 to 0.09 parts by weight of chelate (F-CA), 0.01 to 0.09 parts by weight of phytic acid, 0.01 to 0.1 parts by weight of sodium L-glutamate, 0.01 to 0.09 parts by weight of sodium citrate, 0.01 to 0.09 parts by weight of vitamin C Canning method using abalone flesh, characterized in that the salinity is made 0.7 to 1.5% by diluting the sun salt in.
제 1항에 있어서,
상기 내용액은,
물 100중량부에 킬레이트(F-CA)0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산 나트륨 0.01~0.09중량부, 비타민C 0.01~0.09중량부에 천일염을 희석시켜 염도가 0.7~1.5%가 이루어지는 것을 특징으로 하는 전복살을 이용한 통조림 제조방법.
The method of claim 1,
The contents solution,
Sea salt is diluted by diluting the natural salt with 100 parts by weight of chelate (F-CA) 0.01 to 0.09 parts by weight, sodium L-glutamate 0.01 to 0.1 parts by weight, sodium citrate 0.01 to 0.09 parts by weight, and vitamin C 0.01 to 0.09 parts by weight. Canned food manufacturing method using abalone meat, characterized in that ~ 1.5% made.
제 1항에 있어서,
상기 내용액은,
물 100중량부에 피트산 0.01~0.09중량부, L-글루타민산 나트륨 0.01~0.1중량부, 구연산나트륨 0.01~0.09중량부, 비타민 0.01~0.09중량부 및 염도 0.7~1.5%로 이루어지는 것을 특징으로 하는 전복살을 이용한 통조림 제조방법.
The method of claim 1,
The contents solution,
Abalone comprising 0.01 to 0.09 parts by weight of phytic acid, 0.01 to 0.1 parts by weight of sodium L-glutamate, 0.01 to 0.09 parts by weight of sodium citrate, 0.01 to 0.09 parts by weight of vitamins, and 0.7 to 1.5% of salinity. How to make canned meat.
제 1항에 있어서,
상기 탈기단계는,
용기에 담겨진 내용액와 전복살의 온도가 85~90℃로 유지되도록 하면서 용기 내부의 공기를 외부로 빼내어 용기가 진공도 38~42mmHg을 유지토록 하는 것을 특징으로 하는 전복살을 이용한 통조림 제조방법.
The method of claim 1,
In the deaeration step,
Method for producing canned meat using abalone meat, characterized in that the container to maintain the vacuum degree of 38 ~ 42mmHg while keeping the temperature of the contents and abalone meat contained in the container to maintain the temperature of 85 ~ 90 ℃.
제 1항에 있어서,
금속 재질로 이루어진 용기의 살균단계는,
상기 용기를 살균하기 위한 챔버의 내부 조건을 90~100℃온도 및 압력0.1~0.3kg/㎠으로 8~12분(min)간 유지하여 용기를 1차 살균한 다음
120~123℃온도 및 압력0.8~1.7kg/㎠으로 13~25분(min)간 용기를 2차 살균하여,
세균을 사멸시키는데 필요한 가열치사시간(hr) 값인 F0값(F value, sterilizing value, lethality )이 7~13범위로 이루어지도록 한 것을 특징으로 하는 전복살을 이용한 통조림 제조방법.
The method of claim 1,
Sterilization of the container made of metal,
After sterilizing the container by maintaining the internal conditions of the chamber for sterilizing the container for 8 to 12 minutes (min) at a temperature of 90 ~ 100 ℃ temperature and pressure 0.1 ~ 0.3kg / ㎠
Secondly sterilize the container for 13 ~ 25 minutes (min) at 120 ~ 123 ℃ temperature and 0.8 ~ 1.7kg / ㎠
Method for producing canned meat using abalone, characterized in that the F0 value (F value, sterilizing value, lethality), which is a heating lethal time (hr) value required to kill bacteria, is made in a range of 7 to 13.
제 1항에 있어서,
멀티다층필름 재질 또는 폴리에틸렌으로 이루어진 용기의 살균단계는,
상기 용기를 살균하기 위한 챔버의 내부조건을,
90~100℃온도 및 압력0.1~0.3kg/㎠으로 8~12분(min)간 유지하여 용기를 1차 살균한 다음
120~123℃온도 및 압력0.8~1.7kg/㎠으로 34~50분(min)간 용기를 2차 살균하여,
세균을 사멸시키는데 필요한 가열치사시간(hr) 값인 F0값(F value, sterilizing value, lethality )이 7~13범위로 이루어지도록 한 것을 특징으로 하는 전복살을 이용한 통조림 제조방법.
The method of claim 1,
Sterilization of the container made of a multi-layer film material or polyethylene,
Internal conditions of the chamber for sterilizing the container,
First sterilize the container by holding it at 90 ~ 100 ℃ temperature and pressure 0.1 ~ 0.3kg / ㎠ for 8 ~ 12 minutes (min)
Secondly sterilize the container for 34 ~ 50 minutes (min) at 120 ~ 123 ℃ temperature and 0.8 ~ 1.7kg / ㎠
Method for producing canned meat using abalone, characterized in that the F0 value (F value, sterilizing value, lethality), which is a heating lethal time (hr) value required to kill bacteria, is made in a range of 7 to 13.
제 1항에 있어서,
상기 냉각단계는,
45~65℃온도로 3~10분(min) 동안 용기를 중온수로 1차 냉각시킨 후,
압력1.0~1.2kg/㎠에 5~30분(min) 동안 40℃이하로 냉각시키는 2차 냉각시킨 다음
온도 18~23℃ 온도를 갖는 물에 15~30분(min) 동안 용기를 냉각시키는 3차 냉각으로 이루어지는 것을 특징으로 하는 전복살을 이용한 통조림 제조방법.




The method of claim 1,
The cooling step includes:
After the vessel was first cooled to medium temperature water for 3 to 10 minutes (min) at 45 to 65 ° C,
Secondary cooling to cool below 40 ℃ for 5 ~ 30 minutes (min) at pressure 1.0 ~ 1.2kg / ㎠
Method for producing canned meat using abalone meat, characterized in that consisting of tertiary cooling to cool the container for 15 to 30 minutes (min) in water having a temperature of 18 ~ 23 ℃ temperature.




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KR102015705B1 (en) * 2017-11-20 2019-08-28 임정석 Manufacturing method of seasoned canned abalone remove skin pigment utilizing seaweed

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KR20120132290A (en) * 2011-05-26 2012-12-05 주식회사 씨푸드 Method for manufacturing dried abalone

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KR101706705B1 (en) 2016-10-21 2017-02-15 다시마전복수산 영어조합법인 Manufacturing method for bottled abalone and bottled abalone manufactured by the same

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