KR101425899B1 - Seasoned-dried food using fish roe and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for preparing seasoned dried food using an egg, which comprises (S1) pretreatment of eggs, (S2) seasoning the pretreated egg, and (S3) drying the seasoned eggs, It is possible to provide a dried seasoned dried food which is difficult to make processed food through the manufacturing method of the present invention.

Description

[0001] The present invention relates to seasoned-dried foods,

The present invention relates to a seasoned dry food using egg white and a process for producing the same.

Fish roe is an edible egg from fish. These eggs are mainly used for flavoring foods or decorating foods to enhance the appearance of foods. Specifically, eggs are mainly used for foods such as hot water, boiled foods, pickles, and salted fishes. However, there are still many studies on new uses and uses of processed foods other than the above-mentioned applications. Particularly, there is a problem in that it is difficult to make processed foods such as a large amount of water, a small particle, or a hard film having a high hardness and thus being easily crumbled.

Among the several fishes (Pacific spiny lumpsucker / Eumicrotremus orbis ) is a marine fish classified as an anthropogenic animal, a chrysanthemum, and a tibia fish. It is found in the waters of the Arctic Ocean, Atlantic Ocean, Pacific Ocean, South Korea, Sakhalin Island, Kuril Islands, the Sea of Okhotsk and the Bering Sea. Is a fish distributed in the East Coast region. Eggs from these dozen eggs have a higher yield than other species and possess good nutrition and good flavor characteristics.

However, Tochigi has a characteristic of being easily crumbled due to its high moisture content, small particle size and high hardness of the egg shell, thus it is used for simple cooking applications such as hot pot (steamed tofu), steamed food products There was a difficult problem.

Therefore, a problem to be solved by the present invention is to provide a process for preparing a processed food, more specifically a moisture-containing, small-sized, Method.

According to an aspect of the present invention, there is provided a method for preparing an egg white, comprising the steps of: (S1) pre-treating the eggs, (S2) seasoning the pretreated egg, and (S3) drying the seasoned eggs. And a method for producing seasoned dried food using the same.

According to an embodiment of the present invention, the pretreatment step of (S1) comprises the steps of: a) drenching the washed oocytes; b) adding sugar to the oocytes after the step a); and c) The step of removing salt and moisture may be included.

At this time, in the a) step of dredging, 15 to 25 parts by weight of salt based on 100 parts by weight of the washed flour can be mixed with the washed flour and dyed in a kinetically salt manner. The step b) of adding the sugar may be carried out by adding 50 to 150 parts by weight of starch syrup at 20 to 50 ° C on the basis of 100 parts by weight of the salted egg in step a) . In addition, the water activity (Aw) may be 0.75 to 0.85 after the salt and moisture removal step.

Particularly, the present invention provides a method for producing seasoned dried foods using the above-mentioned method.

According to an embodiment of the present invention, the seasoning step and drying step may be carried out at least twice, respectively, and the seasoning step further includes a step of low-temperature aging the seasoned egg at 1 to 10 ° C . In addition, the step of drying the seasoned egg can be performed by cold air drying at a temperature of 20 to 30 DEG C, and the step of immersing and cooling the seasoned and dried eggs in a paraffin solution for gelatin or food coating treatment to form a film .

According to still another aspect of the present invention, there is provided a dried seasoned food using the egg white produced according to the method of the present invention.

According to the present invention, it is possible to produce a seasoned dried food using the egg yolk, especially the egg yolk. The seasoned dried food product can produce a processed product having both a rich nutritive content and a satisfactory storage and taste.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph of doenjang isolated from a dog according to an embodiment of the present invention. Fig.
Fig. 2 is a photograph of a state in which sugar bees are treated in accordance with an embodiment of the present invention. Fig.
FIG. 3 is a photograph of a state in which dovetail eggs are compression-molded according to an embodiment of the present invention.
Fig. 4 is a press-formed molding apparatus used for compression-molding a do-it egg according to an embodiment of the present invention.
FIG. 5 is a perspective view of a dried-in-the-lozenie dried food produced using a pressurized device according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail. The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention. Therefore, the embodiments described in the present specification and the constitutions described in the drawings are merely the most preferred embodiments, and not all of the technical ideas of the present invention are described. Therefore, various equivalents which can be substituted at the time of the present application It should be understood that variations can be made.

The present invention provides a method for preparing seasoned dried food using an egg, comprising the steps of (S1) pre-treating the eggs, (S2) seasoning the pretreated egg, and (S3) drying the seasoned eggs.

The method of the present invention can be applied to a method of pretreating a fish which is suitable for a fish having a high water content, a small particle size and a high hardness, We propose a method of processed food. More particularly, the present invention can be processed into a processed food using raw egg yolk, which is known to be somewhat difficult to be used as a processed food. The pretreatment method of the present invention as described in the present invention can firmly change the physical properties of an egg and improve the processability by simultaneously controlling water, salt, sugar, and water activity.

Hereinafter, the present invention will be described in more detail by step.

≪ (S1) Pretreatment step of egg &

The pretreatment stage of the egg is a step for increasing the storage stability of the egg, particularly the step of controlling the water activity (Aw). More specifically, the pretreatment step of step (S1) comprises the steps of: a) dewatering the washed oyster b) adding sugar to the oyster after step a), and c) removing salt and moisture from the oyster after step b) Step.

First, the egg shell is removed, washed with water, and the egg is removed.

In addition, the washed oysters are subjected to a blanket step for maintaining a leading edge, imparting salting, inducing dehydration, and the like. In the dredging step, 15 to 25 parts by weight or 25 parts by weight of salt based on 100 parts by weight of washed flour can be dried and mixed with washed flour. The dwelling period may be dwelling for 3 to 7 days, and the dwelling period is not limited to this period, and the dwelling period may be such that the salt is sufficiently penetrated into the dwelling period.

After the leaching step, the process of adding the sugar is performed so that the salt and the water are osmotically released from the salted egg. The step of adding the sugar may be performed by adding 50 to 150 parts by weight or 100 parts by weight of starch syrup at 20 to 50 ° C or 20 ° C on the basis of 100 parts by weight of the grated egg in step a) .

After the sugar addition step, salt and water are simultaneously removed to control water activity. Through the removal of the salt and water, the water activity is preferably adjusted to 0.75-0.85. The method of removing the salt and moisture can be performed by loading the sugar-added egg and separating the sugar and the water from the egg by the weight of the raw material and the action of gravity, but the method is not limited thereto.

Water activity (Aw) is defined as the ratio of the water vapor pressure of pure water at that temperature to the underwater pressure of the food at any given temperature. The moisture involved in microbial growth or chemical reactions is not actually the total moisture content but the actual available moisture, and water activity represents the amount of water available.

≪ (S2) seasoning the pretreated egg and (S3) drying the seasoned eggs.

The seasoning and drying step may be performed once or twice or more in accordance with the physical properties and preferences of the seasoned dried food to be processed. The materials used in the seasoning step may also be seasoned And the materials and the blending ratios thereof may be modified according to the physical properties and tastes of the food.

Preferably, the seasoning egg may be subjected to low-temperature aging at 1 to 10 ° C. The seasoning ingredients can be uniformly infiltrated through the step of low-temperature aging and can be aged to obtain a desirable flavor and texture.

Also, preferably, the dried egg white can be dried by cold air at 20 to 30 ° C. The moisture activity can be controlled by cold air drying, and the cold air drying time can be changed according to the condition of the egg. In addition, drying can be carried out two or more times, and it is preferable that the water activity of the egg is 0.65 to 0.70 at the time of the last cold air drying.

In addition, it may further include a molding step for making a desired shape by pressure molding for convenience of food storage and seasoning and dry food intake. At this time, a pressurized molding apparatus can be used, and a pressurized molding apparatus that can be used is shown in FIG. 4, but is not limited thereto.

In order to improve the shelf life of the seasoned and dried food, it is preferable to immerse and cool the film in gelatin or a food-coating paraffin solution in a warm-melt state to form a film.

Table 1 below shows an embodiment of a preferred method for producing seasoned dry food using the egg white according to the present invention. The manufacturing method according to Table 1 is only an example and is not limited to this manufacturing method.

fair Explanation Suesse - After collecting adult eggs from biological fishes, remove the egg shell and wash with 3% cold brine to remove foreign matter such as blood
- Frozen fish is thawed. salt pond - Blend of fine powder (more than 90% of salt, more than 60 mesh of grain) of 15 - 25% by weight of grains by the kinetics method and mix it in the tank for 3 hours to 7 days
- Clarified eggs contain 8-15% NaCl, 60-75% water content Sweetening mix - In the salted state, 50-150% by weight of warm starch syrup is added. After mixing, it is allowed to stand at room temperature for 2-8 hours. Salinity and moisture in salted egg are induced to exudate by osmotic action
- The syrup is 40 ° bx Salinity and moisture removal - Porcine odorant is loaded to more than 30cm thick, and the surface exuding sugar and water are separated from the raw material weight and gravity action.
- Salted and dehydrated eggs are 2.5-3.0% NaCl, 5.0-8.0% sugar, 45-55% water, and 0.75-0.85 water activity. The first season - Blended vinegar, sorghum, sorbitol, white pepper, garlic extract, ginger extract, pepper extract, etc. Low temperature ripening - fermentation at 1-10 ℃ for 1-6 weeks Cold wind drying - Seasoned aged cocoons are placed in a dry tray and placed in a cold air dryer, dried at 20-30 ° C for 6-18 hours
- The moisture content of the cold-air dried egg is 40 to 45% and the water activity is 0.70 to 0.75 2nd season - Addition of kelp extract or kelp fine powder, sorbitol, gum, etc. at a level of 0.5-1.0% Mold molding - Pressurized molding with appropriate size, eg 30 mm (W) x 20 mm (D) x 100 mm (L) Secondary drying - Dry seasoning in pressurized condition is dried by cold air at 20-30 ℃ for 2-4 hours
- the moisture of the second dried lawn is 35 to 40%, the water activity is 0.65 to 0.70 Coating packing - Immerse in gelatin or food paraffin solution in warm melting state and cool at room temperature to form 2-3 mm thick film

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

Example

≪ Preparation of Seasoned Dried Food Using Tochigi >

Preprocessing stage

The egg shells were removed from the wells of the well-biologically stable state, washed in 3% saline, and placed in a porous container. The eggs were left in a refrigerator at room temperature for 1 hour at room temperature. Then, 1 kg of tablets were added to the mixture, and the mixture was thoroughly mixed. The mixture was then poured into a maturing pail of a wooden pest having a draining function of the pouring water. The puddle was poured in a refrigerator at 10 ° C for 6 months under a pressure of 13.5% %, And water activity of 0.88. 1 kg of the starch syrup heated to 30 ° C was added and mixed thoroughly and allowed to stand for 24 hours. The mixture was placed in a porous plastic container and allowed to stand at room temperature to remove the liquid (moisture, salt and sugar components) The oysters were pretreated with desalination and water activity regulated at a water content of 64.3% and a water activity level of 0.75 (measured at 25 ° C). The doctrines used in this case are shown in Fig. 1, and the doctrines added with sugar are shown in Fig.

Season and drying phase

2 g of xanthan gum was uniformly added to 1 kg of the pretreated tobacco eggs, sorbitol, a small amount of garlic and ginger powder, and the mixture was subjected to a first seasoning (mixing ratio is shown in Table 2), followed by cold air drying at 30 캜 for 12 hours, The mixture of extract, xanthan gum, and maltodextrin was uniformly mixed to give a secondary seasoning (mixing ratio is shown in Table 3), and a disc-shaped compact having a thickness of 1 cm and a diameter of 3 cm was obtained by using a wooden mold. The thus-obtained tochial compression molded product was further dried in a cold air for 12 hours at 30 ° C. to obtain a dried product of the degree of water activity of 0.65 (measured at 25 ° C.), and then subjected to gelatin coating to preserve storage property and taste Food was prepared. In this case, the compression molding formed by the molding die is shown in Fig. 3, and the compression molding device for molding the soot molding is shown in Fig.

Experiment result

 As a result of analysis of the quality characteristics of the doze almond seasoning dry food according to the above preferred embodiment, the moisture content was 56.2%, the protein content was 26.7%, the fat content was 6.8%, the ash content was 3.2%, the sugar content was 7.1% And the overall palatability such as color, flavor, and texture was satisfactory at 4.5 out of 5 points.

Raw material Mixing ratio (w / w,%) Remarks B-1 B-2 B-3 Salt 100 100 100 Salinity 12%, 5 ℃
Aged 6 months Vinegar vinegar 0.2 - 0.2 Commercial brown rice vinegar Cooking 3 3 3 Commercial product Sorbitol 3 5 7 powder Garlic Ex 0.2 0.2 0.2 Fresh Garlic Ex Ginger powder 0.05 0.05 0.1 120 MESH Pepper powder 0.05 0.05 - 120 MESH White pepper powder 0.05 0.05 0.05 -

Raw material Mixing ratio (w / w,%) Remarks BS-1 BS-2 BS-3 Primary drying 100 100 100 Cold air drying, moisture 45% Seaweed extract 2 5 - 45 ^o Bx Kelp powder 0.5 - 1.0 Roasting powder
120mesh Sorbitol 3 3 3 powder Xanthan gum 0.1 0.5 1.0 Food Additives Carrageenan 0.2 0.2 0.2 Food Additives

Table 4 below shows the changes in the water and water activity of the shade-ground shrimp by the sugar treatment. At this time, all of the other soil concentrations in Table 4 can be used in the present invention, but most preferably, the soil concentration is 25%. The sucrose treatment was carried out by adding the starch syrup at 30 ° C in the same ratio as that of the raw poultry and left for 24 hours and then draining the porous container for 3 hours at room temperature to remove the exuded water, salt and syrup mixture.

 Treatment NaCl (%) moisture(%) Water activity
(Measured at 25 캜) Concentration of dyes (%) Sugar processing 15 I'm 11.3 71.5 0.96 after 3.5 66.7 0.77 20 I'm 13.5 69.2 0.88 after 2.6 64.3 0.75 25 I'm 18.7 63.4 0.83 after 3.5 58.2 0.73

Table 5 below shows the change in the quality of the seasoned egg by cold air drying. At this time, the other cold air drying times shown in Table 5 were also preferable in view of moisture activity, jelly strength and adhesion when the cold air drying was performed for 12 hours. The cold air drying was performed at 30 ° C.

Drying time
(hr) Moisture content
(%) Water activity
(Aw)
(Measured at 25 캜)                Physical Properties Hardness
(g) Jelly strength
(g.cm) Attachment
(kg.sec) 0 58.2 0.73   164.0   37.3  - 0.1 6 56.4 0.69   226.2  59.2  - 0.2 12 55.0 0.66   287.2  68.3  - 1.5 24 53.8 0.64   315.3  61.7 - 0.8

Table 6 below is a table for the change in sensory preference of seasoned eggs by cold air drying. At this time, the other cold air periods of Table 6 were also possible in the present invention, and the oral cavity in which the cold air drying was performed for 12 hours was also preferable in terms of the functional taste. The cold air drying was performed at 30 ° C. The sensory palatability evaluation was performed on a scale of 5 points.

Drying time
(hr)                   Sensual palatability (5-point scale method)   Color   Texture   Flavor Comprehensive
Likelihood 0   4.30   3.84   4.23   4.16 6   4.41   4.16   4.31   4.21 12   4.43   4.55   4.63   4.57 24   4.17   4.18   4.23   4.24

Table 7 below is a table regarding the palatability of seasoned doze eggs according to seasoning ratio. Table 2 and Table 3 show the preferred results in terms of sensory preference when using B-2 for the first seasoning and BS-2 for the second seasoning, although other blending ratios of Table 2 and Table 3 can be used in the present invention. The sensory evaluation was performed on a scale of 5 points.

  Treatment Sensory preference (5-point scale method) The first season 2nd season Color Flavor Texture Comprehensive
Likelihood B-1 BS-1 4.20 4.40 4.34 4.35 BS-2 4.15 4.30 4.27 4.22 BS-3 4.03 3.40 3.14 3.86 B-2 BS-1 4.39 4.55 4.50 4.48 BS-2 4.67 4.84 4.87 4.82 BS-3 3.78 4.17 4.10 4.03 B-3 BS-1 4.02 4.10 4.03 4.04 BS-2 4.13 4.33 4.30 4.26 BS-3 3.70 3.82 3.83 3.82

Table 8 below shows the changes in the physical properties of the seasoned doze eggs according to low temperature aging. Although the low temperature aging period of Table 8 is different in the present invention, the low temperature aging period of 14 days is more preferable in terms of physical properties and sensory characteristics.

ferment
term
(Work) Physical Properties Sensual preference (5 points) Hardness
Jelly strength
Attachment
Color Flavor Texture Comprehensive
Likelihood 7 310.5 67.4 -1.2 4.23 4.29 4.25 4.25 14 318.3 75.8 -2.5 4.41 4.65 4.74 4.70 28 327.3  86.1 -2.6 4.17 4.57 4.66 4.53

Claims (11)

(S1), (S2) seasoning the pretreated egg, and (S3) drying the seasoned egg,
The pretreatment step of (S1) comprises the steps of: a) dewatering the washed oyster b) adding sugar to the oyster after step a), and c) removing salt and moisture from the oyster after step b) And drying the seasoned dried food. delete The method according to claim 1,
Wherein the a) dredging step comprises mixing 15 to 25 parts by weight of salt based on 100 parts by weight of washed flour with washed flour, and drying the flour. The method according to claim 1,
The step b) of adding sugar is carried out by adding 50 to 150 parts by weight of starch syrup at 20 to 50 ° C based on 100 parts by weight of the salted egg in step a) ≪ / RTI > The method according to claim 1,
The method for producing seasoned dried food according to any one of claims 1 to 3, wherein the water content (Aw) is in the range of 0.75 to 0.85. The method according to claim 1,
A method for producing seasoned dried foods using the above method. The method according to claim 1,
Wherein the seasoning step and the drying step are performed twice or more each time. The method according to claim 1,
Further comprising a step of low-temperature aging the seasoned egg at 1 to 10 DEG C after the seasoning step. The method according to claim 1,
Wherein the step of drying the seasoned egg is performed by cold air drying at a temperature of 20 to 30 占 폚. The method according to claim 1,
Further comprising the step of immersing and cooling the seasoned and dried eggs in a paraffin solution for gelatin or food coating treatment to form a coating film. A seasoned dried food produced by the method of any one of claims 1 and 3 to 10.

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