KR101365359B1 - Preparation method of processed goods of sea slugs and the processed goods thereby - Google Patents

Abstract

The present invention provides a method for producing sea cucumber slices, sea cucumber beeswax, and sea cucumber paste stew as secondary processed products by using dried dried sea cucumber after salting ripe ripe sea cucumber or ripe sea cucumber by adding water to sea cucumber.

Description

Manufacturing method of sea cucumber processed product and sea cucumber processed product manufactured by the same {PREPARATION METHOD OF PROCESSED GOODS OF SEA SLUGS AND THE PROCESSED GOODS THEREBY}

The present invention relates to a method for manufacturing sea cucumber processed products and processed sea cucumber products manufactured by the same, and more particularly, high sensory properties, snacks, snacks, or cold streets of rice, excellent sensory characteristics, simple enjoyable food, and high storage value. It relates to a method for producing a sea cucumber processed product and a sea cucumber processed product produced thereby.

Sea cucumber is a medicinal herb that has been used for centuries in China and other parts of the world. It has an excellent effect on diabetes and asthma. It is a medicine that can regain energy when it is swollen due to temperature rise in the summer, It is known. When a part of the body is cut, the sea cucumber is restored to its original state within 3 months, and even when the intestines are removed, the sea cucumber has remarkable resilience that a new intestine is formed within one month. In the oriental medicine and folk therapy, It is known that it enhances immune function and improves wound healing.

According to modern science, sea cucumbers are abundant in protein and vitamin B, contain a large amount of iodine, and contain a large amount of chondroitin, which is used as a raw material for various foods and medicines.

The major components of sea cucumber are glycoprotein and chondroitin sulfate, and glycoproteins are mainly composed of polysaccharides such as fucose, glucose, mannuronic acid and N-acetylglucosamine.

Nutritional studies on sea cucumbers include studies on acidic mucopolysaccarides, which are the main factors for platelet aggregation, and studies on the structural properties of sulfated polysaccharides with structures such as chondroitin sulfate (Vieira et al., J Biol. Chem., 263, 18176, 1998) and the contents and contents of glucosaminoglycans isolated from the body wall of sea cucumber (Kariya et al., J. Biol. Chem., 265, 5081 , 1990) and revealed the structure of chondroitin sulfate extracted from sea cucumber walls (Vieira et al., J. Biol. Chem., 266, 13530, 1991).

Since sea cucumbers composed mainly of sticky glycoproteins can be easily deteriorated through contact with oxygen during distribution, secondary processing is required, but the sensory characteristics of the sea cucumbers are still used for snacks, snacks, or rice cold. There have been no reports of manufacturing high value added sea cucumber processed products that are excellent, simple to eat and have excellent shelf life.

[Prior Art Literature]
Daum Blog Post (August 21, 2010 Announcement)
"http://blog.daum.net/jcpost/11307466"

The present invention has been made to solve the problems of the prior art as described above, the object of which is good snacks, snacks or cold street of rice, excellent sensory characteristics, simple enjoyable and further high storage value To provide a method for producing a sea cucumber processed product and a sea cucumber processed product manufactured thereby.

The technical problem of the present invention as described above is achieved by the following means.

(1) ripening by adding water to the sea cucumber;

Salting the salted sea cucumbers after the ripening process; And

A method of manufacturing a sea cucumber processed product comprising the step of shaking off salt from the sea cucumber that has undergone salting and drying.

(2) The method according to claim 1,

The salting step is a method of producing a sea cucumber processed product, characterized in that the salt is added to the sea cucumber so that the sea cucumber and salt in a weight ratio of 3: 1 to 5: 1 is performed for 6 to 10 hours.

(3) slicing sea cucumber that has undergone the ripening step according to paragraph 1 to make a slice;

Pickling the sliced sea cucumber slices with sugar;

Slicing sliced sea cucumber slices in saccharide sugar in 35-60 Brix sugar solution, and primary boiling at 90-100 ° C .;

Secondary solving the sea cucumber slices of the first sol at 60 to 80 ° C .; And

Method of manufacturing a sea cucumber processed product comprising the step of shaking off the saccharides on the surface of the sea cucumber slices and drying them into sea cucumber knitting.

(4) slicing the sea cucumber that has undergone the ripening step according to claim 1 to make a section;

Dipping the sliced sea cucumber slices in a softening solution;

A method of manufacturing a sea cucumber processed product comprising the step of immersing the sea cucumber slices of which acupuncture is completed in a coating solution to coat the surface of the sea cucumber slices into a sea cucumber hermetic slice.

(5) slicing sea cucumber that has undergone the ripening step according to claim 1 to make a slice;

Method of producing a sea cucumber processed product comprising the step of immersing the sea cucumber slices soaked in seasoning water and simmer until half the seasoning water.

(6) slicing sea cucumber that has undergone the ripening step according to paragraph 1 to make a slice;

Pour the sea cucumber slices soaked in seasoning, and after aging, repeat the process of boiling the seasoning to the sea cucumber slices two to three times to produce sea cucumbers for stew.

(7) calling the dried sea ginseng prepared according to paragraph 1 to water;

Slicing the dried sea cucumber to form a slice;

Pickling the sliced dried sea cucumber slices into sugar;

Slicing the sliced sea cucumber slices in sugar to 35 to 60 ° Brix sugar solution, and first boiled at 90 to 100 ℃;

Secondary solving the sea cucumber slices of the first sol at 60 to 80 ° C .; And

Method of manufacturing a sea cucumber processed product comprising the step of shaking off the saccharides on the surface of the sea cucumber slices and drying them into sea cucumber knitting.

(8) the method according to (3) or (7),

The step of pickling in sugar is a method of manufacturing a sea cucumber processed product, characterized in that it comprises a step of marinating in sugar of 0.5 to 2 times the weight of dried sea cucumber for 3 to 4 hours.

(9) The sea cucumber processed product manufactured by the method of any one of Claims 1-7.

(10) The method according to claim 1, further comprising the step of swelling the dried sea cucumber by salting the dried sea cucumber.

According to the present invention as described above, the method of producing a high value-added sea cucumber processed product excellent in the sensory characteristics, simply enjoyable and excellent shelf life as a snack, snacks or cold street of rice and processed sea cucumber products produced by the same It is effective.

1 is a manufacturing process of dried sea ginseng according to the present invention.
Figure 2 is a manufacturing process of the sea cucumber piece steel according to the present invention.
Figure 3 is a manufacturing process of sea cucumber beeswax slice according to the present invention.
Figure 4a is a manufacturing process of sea cucumber Jangjorim in accordance with the present invention.
Figure 4b is another manufacturing process of sea cucumber Jangjorim in accordance with the present invention.

The present invention is the step of ripening by adding water to the sea cucumber;

Salting the salted sea cucumbers after the ripening process; And

It provides a method for producing a sea cucumber processed product comprising the step of shaking off the salt from the sea cucumber after the salting treatment, and drying.

In the present invention, processed sea cucumber refers to a food prepared by secondary processing using ripe sea cucumber obtained after ripening sea cucumber, or dried dried sea cucumber after salting after ripening. Examples of the sea cucumber processed product according to the present invention, dried sea ginseng, knitting, beeswax, jangjorim and the like.

Hereinafter, the method of manufacturing a secondary processed product using the contents of the present invention as a raw material or dried sea cucumber as a raw material will be described in detail. Preferably, the dried sea cucumber is prepared as a final processed product or a second processed product using the expanded raw sea cucumber as a final raw material through a puffing process for 1 to 10 minutes at 100 to 120 ° C. under 1 to 6 kg / cm 2. Embodiments of the invention are constructed.

[Preparation of Korean Sea Cucumber]

In the present invention, the sea cucumber obtained in the present invention is a sea cucumber obtained by first putting the sea cucumber selected by weight into water and then ripening for a predetermined time, and has a certain elasticity and excellent texture, and can be manufactured as various secondary processed products after slicing. .

The ripening sea cucumber first includes the process of ripening by adding 3 ~ 5 times more water than the weight of the sea cucumber, and the ripening process is performed at 90 ~ 110 ℃. Therefore, it is difficult to have a constant elasticity and texture, and when it exceeds 110 ℃ it is not preferable because it is too hard to lose elasticity and various bioactive substances or functional useful components of sea cucumber may be destroyed.

The sleep time is preferably 10 to 60 minutes, and if less than 10 minutes, the sleep may not proceed sufficiently. If the sleep time exceeds 60 minutes, the bioactive material may be eluted and lost.

[Manufacture of dried sea cucumber]

As described above, the salting process is performed to prepare dried sea ginseng, which is one of processed sea cucumbers, using the ripe sea cucumbers obtained after ripening sea cucumbers as an intermediate raw material.

The salting process is a process of treating the saltwater of the immature sea cucumber, preferably sea cucumber and salt at a weight ratio of 3: 1 to 5: 1. If the added amount of salt is less than the lower limit of the above range, the water is not discharged smoothly and the drying process is longer in the subsequent process, and if the added amount of the salt exceeds the upper limit of the above range, the salt concentration in sea cucumber is high. There is a high possibility of lowering the phosphorus characteristics.

Salting time is preferably carried out for 6 to 10 hours, if less than 6 hours, the water is not discharged smoothly, the drying process is long in the subsequent process, if more than 10 hours salt concentration in sea cucumber There is a high possibility of lowering the sensory characteristics.

Thereafter, salt is removed from the finished sea cucumbers, and dried sea ginseng is prepared by drying sea cucumbers using a drying method using hot air drying or microwaves.

[Production of Puffed Sea Cucumber]

The dried sea ginseng obtained through the above process is cut to a predetermined size, and the pruned sea cucumber is prepared by puffing the cut dried sea ginseng at 100 to 120 ° C. for 1 to 10 minutes under 1 to 6 kg / cm 2.

[Manufacture of Sea Cucumber Steel]

Through the above process, the mature sea cucumber, dried sea cucumber (soaked in water) or expanded sea cucumber are sliced into a predetermined size. The sliced sea cucumber slices are rinsed in cold water and marinated in the same amount of sugar for 3 to 4 hours, and then the pickled sea cucumber slices are put in a pre-prepared 35-60 ° Brix sugar solution, preferably at 90-100 ° C., primary, 60 It is recommended to carry out the secondary dissolving process at ~ 80 ℃. The boil time is about 5 to 10 minutes and the second boil process is sufficient until sea cucumber slices are separated.

As the sugar solution used in the above process, a sugar solution is preferable. Fructose or oligosaccharides other than sugar or mixtures of these may also be used, in which case the chewability may be more chewy, similar to slices or jelly.

After removing the water of the sea cucumber slices boiled through the above process, the sugar is buried, and the remaining sugar except for the sugar on the sea cucumber surface is shaken off and then well spread to dry for 12 to 24 hours in a 50 ~ 60 ℃ dryer to prepare sea cucumber bias.

[Production of Sea Cucumber Sealed Slices]

Through the above process, the mature sea cucumber, dried sea cucumber (soaked in water) or expanded sea cucumber are sliced into a predetermined size.

The manufacturing process of the hermetic slice first includes a process of adding a softening liquid to the sliced sea cucumber slices and acupuncture. In this case, the softening liquid is sugar, glucose, fructose, malt, syrup, dextrin, oligosaccharide, sugar alcohol, palatinose, trehalose, indigestible maltodextrin, licorice extract, stevioside, sucralose, aspartame, acesulfame potassium and It can consist of the liquid mixture.

The sea cucumber slices of which acupuncture is completed are immersed in the coating liquid to coat the surface of the sea cucumber slices. In this case, gelatin, collagen, vitamin C, or pullulan may be used as a raw material of the coating solution, and a thin film is formed on the surface of the sea cucumber slices which are immersed in the coating solution by dipping and coating the sea cucumber slices. Through the thin film formed on the sea cucumber slices, it is possible to suppress the E. coli and bacteria to provide excellent anti-corruption effect, room temperature storage, not frozen storage, shelf life of about 2 years and do not stick to the hand to provide the effect of ease of taking.

[Preparation of Sea cucumber Jangjorim]

Through the above process, the mature sea cucumber, dried sea cucumber (soaked in water) or expanded sea cucumber are sliced into a predetermined size. The sliced sea cucumber slices are soaked in seasoning water and boiled until the seasoning water is halved and aged for a certain period of time. At this time, seasoning water is based on 100 parts by weight of the base water 4 ~ 10 parts by weight, soy sauce 100 ~ 120 parts by weight, onions 2 ~ 10 parts by weight, spicy pepper 1 ~ 5 parts by weight, garlic 5 ~ 10 parts by weight, ginger 1 ~ What added 2 parts by weight and 2-5 parts by weight of leek may be used by heating at a temperature of 90 to 100 ° C. for 20 to 40 minutes.

Or pour the marinade water so that the sea cucumber slices are immersed, aged for 20 to 24 hours, and then boiled the marinade water again for 5 to 10 minutes to prepare the Jangjorim by repeating the process 2 to 3 times Also good.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples to Experimental Examples. However, the following examples and the like are presented to aid the understanding of the present invention and should not be construed as limiting the scope of the present invention.

Example 1 Ripening of Sea Cucumber

By adding water three to five times the weight of sea cucumber selected by weight, it was boiled in boiling water for 20 minutes to obtain ripe sea cucumber with excellent elasticity and texture.

Example 2 Preparation of Dried Sea Ginseng

Dried sea ginseng was prepared by the process as shown in FIG. After preparing the self-sealing ginseng by the same procedure as in Example 1, the sea cucumber and salt was 3: 1 to 5: 1 by weight ratio, the salt was treated to the self-sealing ginseng, and left for 8 hours to perform a salting process. . Salted sea cucumbers were dried in a hot air dryer at 60 ° C. until they were completely dried to prepare dried sea ginseng. A part of dried sea ginseng was prepared as puffed sea cucumber through a process of puffing at 120 ° C. for 5 minutes at 5 kg / cm 2 using an inflator, and used as a raw material for each secondary processed product.

Example 3 Preparation of Sea Cucumber Steel

The manufacturing process of sea cucumber knitting is as shown in FIG. More specifically, it is as follows.

Pre-sealed sea cucumber of Example 1, dried sea cucumber of Example 2 (used after being soaked in water), or expanded sea cucumber, which were sliced to a constant size after pre-treatment with unacidic electrolyzed water of pH 6.0, was rinsed in cold water and added to the same amount of sugar Pickled ~ 4 hours. Add 35 ~ 60 ° Brix sugar solution prepared in advance to marinated ginger, and boil for 7 minutes at 95 ℃ and 20 minutes at 70 ℃ respectively. Drain the dried sea cucumbers, soak the sugar and shake off the remaining sugar except the sugar on the dried sea cucumber surface. Spread well and dried for 16 hours in a 50 ℃ drier to obtain a product.

Example 4 Preparation of Sea Cucumber Sealed Slices

The manufacturing process of sea cucumber beeswax slice is as shown in FIG. More specifically, it is as follows.

After pretreatment with pre-acidic electrolytic water at pH 6.0, the dried sea cucumbers of Example 1 or dried sea cucumbers of Example 2 (soaked in water), or expanded sea cucumbers of Example 2 were rinsed in cold water. A mixture of maltooligosaccharides in a weight ratio of 1: 1 was added to acupuncture. After the acupuncture process was completed, filtered and dried to obtain a water content of about 15 ~ 17%. Subsequently, the dried sea cucumber slices were immersed in 0.5 ~ 10% aqueous solution of gelatin (Geltec), filtered and dried to prepare a sealed hermetic slice having about 13% moisture content.

Example 5 Preparation of Sea Cucumber Sauce

The manufacturing process of sea cucumber gimmick is as shown in Figure 4a. More specifically, it is as follows.

After pretreatment with pre-acidic electrolytic water at pH 6.0, the dried sea cucumbers of Example 1 or dried sea cucumbers of Example 2 (used after being soaked), or expanded sea cucumbers of Example 2 were rinsed in cold water, and the sliced sea cucumber slices were washed with basic water. 4 parts by weight of kelp, 100 parts by weight of soy sauce, 2 parts by weight of onion, 1 part by weight of hot pepper, 5 parts by weight of garlic, 1 part by weight of ginger, and 2 parts by weight of green onion were added at a temperature of 90-100 ° C. It was soaked in heated marinade for 20 to 40 minutes and boiled until the marinade was halved to prepare sea cucumber jangrim.

Example 6 Preparation of Sea Cucumber Sauce

Manufacturing process of sea cucumber Jangjorim is as shown in Figure 4b. More specifically, it is as follows.

Pre-treated with seaweed electrolytic water of pH 6.0 and sliced to a certain size, dried sea cucumber of Example 1 or dried sea cucumber of Example 2 (used after soaking), or swelling sea cucumber in cold water, and the sliced sea cucumber slices Poured enough to immerse in 6 seasoning water, aged for 24 hours, boiled the seasoning water again for 10 minutes to prepare sea cucumber Jangjorim through the step of repeating three times the process of pouring into sea cucumber.

Experimental Example 1 Sensory Evaluation of Sea Cucumber

Sensory evaluation results of the segregation prepared by varying the sugar concentration are shown in Table 1 below. Sensory evaluation was carried out according to the 9-point scale (1: very poor, 9: very good) of 20 men and women in their 20s and 30s with developed taste. As shown in the results, there was no significant difference according to the sugar content, but it was evaluated that sea cucumber taste and sweet taste were strongly felt at 60 ㅀ Brix concentration. The highest rating was 8.54.

Sugar concentration Strength evaluation Preference evaluation Sea cucumber flavor sweetness Chewiness Comprehensive likelihood 35 ° Brix 7.02 ± 1.23 7.26 ± 1.42 8.01 ± 1.09 8.03 ± 1.22 50 ° Brix 7.25 ± 2.04 7.38 ± 1.05 8.39 ± 1.15 8.27 ± 1.36 65 ° Brix 7.51 ± 1.30 7.67 ± 1.45 8.56 ± 1.27 8.54 ± 1.08

Experimental Example 2 Quality Evaluation of Sea Cucumber Sealed Slices

Sensory evaluation results of sea cucumber beeswax slices are shown in Table 2 below. The items related to sensory evaluation during the quality test were divided into two groups, 20 for both 20s and 30s with advanced taste and vision.

Item Room temperature Acceleration Appearance / Appearance fitness fitness flavor fitness fitness moisture 11.2 10.5 bow none none Number of bacteria Not detected Not detected Coliform group voice voice Ingredient changes none none Color change none none

As can be seen in Table 2, the sea cucumber slices prepared by the method of the present invention treated with gelatin at room temperature or at a temperature of 40 ° C. and a humidity of 75% for 6 months have a sensory change in appearance, appearance, and taste. There was no change in moisture as a physical change. As a microbial change, bacteria and coliforms were not detected in all samples during the test period, and microbial stability was confirmed during storage. In addition, the change of color by visual observation was not large and the saponin component was also confirmed during the experiment, so the chemical change was small, no foreign matter was present, and no decay was observed.

Experimental Example 3 Sensory Evaluation of Sea cucumber Jangjorim

Sensory evaluation results of sea cucumber Jangjorim are shown in Table 3 below. Sensory evaluation was carried out according to the 9-point scale (1: very poor, 9: very good) of 20 men and women in their 20s and 30s with developed taste.

Sugar concentration Strength evaluation Preference evaluation flavor incense Chewiness Comprehensive likelihood Example 5 8.12 ± 1.16 8.21 ± 1.33 8.22 ± 1.25 8.24 ± 1.35 Example 6 8.38 ± 1.04 8.67 ± 1.19 8.46 ± 1.08 8.55 ± 1.04

As can be seen in Table 3, Jangjorim according to the present invention showed excellent results in both strength evaluation and palatability evaluation was found to be suitable as processed food of sea cucumber.

As shown in each experimental example, the processed sea cucumber products according to the present invention showed very excellent sensory characteristics including taste, aroma and texture, and maintained high sensory characteristics for a long time without alteration even after long-term storage. As a processed sea cucumber product, it is expected to contribute greatly to the development of related industries as well as to improve public health.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. It can be understood that

Claims (10)

Ripening by adding water to the sea cucumber;
Salting the sea cucumbers and the salts so that the sea cucumbers and salts are 3: 1 to 5: 1 by weight, and salting them for 6 to 10 hours; And
A method of manufacturing a sea cucumber processed product comprising the step of shaking off salt from the sea cucumber that has undergone salting and drying. delete delete delete delete delete The dried sea ginseng prepared by claim 1, called water;
Slicing the dried sea cucumber to form a slice;
Pickling the sliced dried sea cucumber slices into sugar;
Slicing the sliced sea cucumber slices in sugar to 35 to 60 ° Brix sugar solution, and first boiled at 90 to 100 ℃;
Secondary solving the sea cucumber slices of the first sol at 60 to 80 ° C .; And
Method of manufacturing a sea cucumber processed product comprising the step of shaking off the saccharides on the surface of the sea cucumber slices and drying them into sea cucumber knitting. 8. The method of claim 7,
The step of pickling in sugar is a method of manufacturing a sea cucumber processed product, characterized in that it comprises a step of marinating in sugar of 0.5 to 2 times the weight of dried sea cucumber for 3 to 4 hours. Processed sea cucumber products produced by the method of claim 1 or 7. The method of claim 1,
Process for producing a sea cucumber processed product further comprising the step of expanding the sea cucumber dried by salting.

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