KR101474141B1 - Pudding using crap and manufacturing method of the same that - Google Patents
Pudding using crap and manufacturing method of the same that Download PDFInfo
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- KR101474141B1 KR101474141B1 KR1020130069012A KR20130069012A KR101474141B1 KR 101474141 B1 KR101474141 B1 KR 101474141B1 KR 1020130069012 A KR1020130069012 A KR 1020130069012A KR 20130069012 A KR20130069012 A KR 20130069012A KR 101474141 B1 KR101474141 B1 KR 101474141B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
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Abstract
Description
본 발명은 게살푸딩 및 그 제조방법에 관한 것으로서, 보다 상세하게는 게살을 이용한 푸딩으로서 게살을 간편하고 색다르게 즐길 수 있는 새로운 게살푸딩 및 그 제조방법에 관한 것이다.
The present invention relates to a crab pudding and a method for producing the crab pudding. More particularly, the present invention relates to a crab pudding which can be easily and differently enjoyed as a pudding using crab meat, and a method for producing the same.
대게, 붉은대게, 킹크랩, 꽂게, 참게 등 다양한 종류의 게들이 식용으로 사용된다. 이러한 게는 풍미가 우수하기 때문에, 누구나 좋아하며, 고단백, 저칼로리 식품으로서 필수아미노산이 풍부하며, 소화흡수도 잘 된다. 특히, 대게는 게 중에서도 풍미가 우수하여 게 중에서도 으뜸으로 손꼽히는데, 조선시대에는 임금님의 진상품으로도 사용되었다. Many kinds of crabs are used for food such as crab, red crab, king crab, crab, crab crab. Because crab is excellent in flavor, everyone likes, high-protein, low-calorie food, rich in essential amino acids, digestion and absorption is also good. In particular, the crab is one of the best among the crab because of its excellent flavor among the crab, and it was also used as the true product of the king during the Joseon Dynasty.
한편, 게는 거의 대부분 찜이나 탕으로 조리하며, 게요리의 종류가 그다지 많지 않다. 또한, 껍질에서 살을 발라서 먹어야 하므로 먹기도 번거롭다. On the other hand, most crabs are cooked with steam or hot water, and there are not many kinds of crab dishes. In addition, it is troublesome to eat because it is necessary to eat with flesh in shell.
이와 같은 이유 등으로 인해 게를 일상생활에서 쉽게 접하기가 쉽지 않다. 따라서 게를 인스턴트화하여 일상생활에서 쉽게 먹을 수 있도록 다양한 시도가 이루어지기는 하였으나, 실제로 제품화되어 제공되고 있는 것은 전무한 실정이다. For this reason, it is not easy to see crabs easily in everyday life. Therefore, various attempts have been made to instantly make crabs so that they can be eaten easily in everyday life, but there is no actual product that is provided.
본 발명은 상기와 같은 점에 착안하여 제안된 것으로서, 본 발명의 목적은 게를 간편하고 손쉽게 접할 수 있으며, 게를 이용한 새로운 먹거리를 제공함으로써 소비자들에게 호기심을 유발하고 소비자들에게 게를 접할 수 있는 많은 기회를 부여하며, 특히, 부드러워서 남녀노소 누구나 거부감 없이 즐길 수 있으며, 인공 감미제 등이 사용되지 않아 건강에도 좋은 새로운 게살푸딩 및 그 제조방법을 제공하는 것이다.
The present invention has been made in view of the above points, and an object of the present invention is to provide a game device capable of easily and easily reaching crabs and providing a new food using crabs to cause curiosity to consumers, The present invention is to provide a new crab pudding which is soft and can be enjoyed without irritation by anyone, male and female, and is free from artificial sweetening agents and is good for health, and a manufacturing method thereof.
본 발명의 일 특징에 따르면, 젤상태로 제공되는 푸딩에 있어서, 게살이 함유된 것을 특징으로 하는 게살푸딩이 제공된다.
According to one aspect of the present invention, there is provided a crab pudding characterized by containing crab meat in a puddle provided in a gel state.
본 발명의 다른 특징에 따르면, 익힌 게살을 준비하는 과정과, 젤화제와 정제수를 1 : 40 ~ 50 중량비로 혼합하는 하여 젤화용액을 제조하는 과정과, 상기 젤화용액과 게살을 1 ~ 1.3 : 0.7 ~ 1 중량비로 혼합하는 과정과, 게살이 혼합된 젤화용액을 성형용기에 붇고 굳히는 과정을 포함하여 이루어진 것을 특징으로 하는 게살푸딩의 제조방법이 제공된다.
According to another aspect of the present invention, there is provided a process for preparing crab meat, comprising the steps of preparing crab meat, preparing a gelatinization solution by mixing the gelatin and purified water at a weight ratio of 1:40 to 50, To 1 wt%, and a step of pouring and solidifying the gelatinized solution mixed with crab meat into a molding container.
본 발명의 또 다른 특징에 따르면, 상기 젤화용액을 준비하는 과정에서는 키토산분말이 추가되는 것을 특징으로 하는 게살푸딩의 제조방법이 제공된다.
According to another aspect of the present invention, there is provided a method of manufacturing crab pudding, wherein chitosan powder is added in the process of preparing the gelation solution.
이상과 같은 구성을 가지는 본 발명은 게살을 이용한 푸딩으로서, 소비자들에서 게를 이용한 새로운 먹거리를 제공함으로써 소비자들의 호기심을 유발하고 구매욕을 자극하기에 충분하다. The present invention having the above-described structure is a pudding using crab meat, and it is enough to induce consumers' curiosity and stimulate their purchase by providing a new food using crabs in consumers.
이러한 본 발명은 소비자들이 손쉽게 구입하여 먹을 수 있으므로, 일상생활에서 손쉽게 게맛을 즐길 수 있으며, 특히, 부드러운 푸딩형태로 제공되기 때문에 남녀노소 누구나 부담없이 먹을 있다.Since the present invention can be easily purchased and eaten by consumers, the present invention can easily enjoy the appetite in everyday life, and in particular, it is provided in the form of a soft pudding, so that it can be eaten freely by both men and women.
또한, 별도의 감미제가 첨가되지 않고 게살 자체에 의해 조미되기 때문에 자연식으로 손색이 없으며, 저열량식이기 때문에 다어어트에도 도움이 된다. In addition, it does not have any natural sweetness because it is seasoned by crab itself without adding any sweeteners.
또, 키토산이 첨가되는 경우에는 키토산에 의한 건강증진효과도 더불어 키토산의 항균작용에 의해 변질이 방지되므로 제품의 유통기간이 연장되는 효과도 얻을 수 있다. In addition, when chitosan is added, the effect of improving health by chitosan is also prevented, and the deterioration of the chitosan is prevented by the antibacterial action of chitosan, so that the shelf life of the product can be extended.
이하에서 본 발명을 좀 더 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명은 게살이 함유된 푸딩으로서, 게살과, 젤화제와 정제수를 포함하여 이루어진다. 이러한 본 발명은 다음과 같이 제조된다.The present invention is a pudding containing crab meat, comprising crab meat, gelling agent and purified water. The present invention is produced as follows.
1) 게살 준비과정 1) Crab preparation course
게살을 준비한다. 쪄서 익힌 게에서 살만 채육한 것이다. 바람직하게는 대게살이나 붉은 대게살의 다리살을 준비한다. 게를 찔 때 별도의 간을 하지 않아도 게 자체의 소금기에 의해 게살이 간간하게 간이 된다. Prepare crab meat. It is fermented in a crab that is steamed and cooked. Preferably, the flesh of a generally fleshy or reddish-brown flesh is prepared. Even if you do not have a separate liver when you crab crab, the crab is quickly caught by the salty fish itself.
게살을 너무 잘게 찢어서 준비하면, 후술하는 바와 같이, 씹는 맛이 없어지므로 좋지 않다. 그러나 게살이 큰 덩어리로만 혼합되면, 게살이 푸딩에 전체적으로 고르게 혼합되지 않아 제품성이 떨어질 우려가 있다. If the crab meat is prepared by tearing it too finely, it will not taste good, as described below. However, if crab meat is mixed only with large chunks, the crab may not be uniformly mixed in the puddings as a whole, and the product quality may be deteriorated.
반면, 게살이 어느 정도는 게다리의 형태를 유지하면, 푸딩에 게살이 함유된 것이 시각적으로 확인되기 때문에 소비자들에 대한 제품이 신뢰감이 향상될 수 있을 것이다.On the other hand, if crab meat maintains the shape of the crab to some extent, the confidence of the product for the consumers can be improved because the pudding is visually confirmed to contain crab.
따라서 이러한 점들을 고려하여 게살은 잘게 찢어진 부분과 다소 큰 덩어리가 적절히 혼합되도록 준비된다.
Considering these points, therefore, the crab meat is prepared so that the chopped portion and the somewhat large lump are properly mixed.
2)젤화용액 제조과정2) Gelification solution manufacturing process
젤화제를 이용하여 젤화용액을 만든다. 젤화제로는 곤약, 젤라틴, 우무 등이 사용될 수 있는데, 본 실시예에서는 곤약이 사용된다. 곤약은 주 성분이 수분과 식이섬유이다. 이러한 곤약은 소화가 잘 되며, 장을 자극하여 배변활동을 도와 변비나 다이어트에도 도움이 되므로 본 발명에서 사용이 바람직하다.A gelling solution is made using a gelling agent. As the gelling agent, konjac, gelatin, and ointment may be used. In this embodiment, konjac is used. The major components of konjac are moisture and dietary fiber. These konjacs are good for digestion, stimulate intestines to help bowel movements and also help constipation and diet, so it is preferable to use in the present invention.
곤약분말을 정제수에 혼합하고, 가열하여 젤화용액을 만든다. 이때 곤약분말과 정제수는 약 1: 40~50 정도의 중량비로 혼합한다. 곤약분말에 대해 정제수가 상기 수준 이하로 혼합되면 제조된 푸딩이 과도하게 탱탱하여 식감이 좋지 않으며, 정제수가 상기 수준보다 많이 혼합되면 푸딩의 푸석푸석한 식감을 주기 때문에 좋지 않다.
The konnyaku powder is mixed with purified water and heated to make a gelatinized solution. At this time, the konnyaku powder and the purified water are mixed at a weight ratio of about 1:40 to 50. If the purified water is mixed below the level of the konjac powder, the prepared puddings are excessively entrenched and the texture is not good. If the purified water is mixed more than the above level, the resulting puddings are not good.
3) 젤화용액과 게살 혼합과정3) Gelification Solution and Crab Mixing Process
이와 같이 제조된 젤화용액에 준비된 게살을 혼합한다. 젤화용액과 게살은 1 ~ 1.3 : 0.7 ~ 1 정도의 중량비로 혼합된다. 게살이 상기 수준보다 적게 혼합되는 푸딩 전체에서 게살의 함량이 상대적으로 적어서 푸딩의 풍미가 저하되어 푸딩의 품질이 떨어진다. The prepared crab meat is mixed with the prepared gelatin solution. The gelation solution and crab are mixed at a weight ratio of about 1: 1.3: 0.7-1. In the puddings where crab meat is mixed with less than the above level, the content of crab meat is relatively small, so the flavor of pudding is lowered and the quality of pudding is deteriorated.
그리고 게살이 상기 수준보다 많이 혼합되면 푸딩의 형태가 유지되지 않으며, 푸딩에서 게살이 차지하는 비율이 상대적으로 너무 높아서 푸딩의 맛도 좋지 않다.
If the crab is mixed more than the above level, the shape of the pudding is not maintained and the taste of the pudding is not good because the proportion of crab in pudding is relatively high.
4) 푸딩성형과정4) Pudding molding process
게살이 혼합된 젤화용액을 틀에 붓고 식혀서 푸딩을 완성한다.
Pour the gelatin solution mixed with crab meat into the mold and cool to complete the pudding.
이와 같이 제조된 푸딩은 별도로 감미제를 첨가하지 않아도 게살 자체의 간에 의해 푸딩이 전체적으로 간간한 맛을 가지며, 게살의 향이 푸딩 전체에 스며들어서 은은한 게살의 향미를 가진다.
The thus prepared puddings have a puddle-like taste throughout the puddings by the liver of the crab itself without the addition of a sweetener separately, and the smell of crab meat permeates the entire puddings and has the delicacy of the crab crab.
한편, 필요에 따라 젤화용액을 제조하는 과정에서 키토산 분말을 첨가할 수도 있다. 키토산분말이 첨가됨에 따라 게의 향미가 좀 더 강하게 풍기게 된다. 또한, 키토산은 항암작용, 면역력강화, 혈당ㅇ혈압조절 등의 기능이 있어서 건강에 유익하다. Meanwhile, chitosan powder may be added in the process of preparing the gelation solution as needed. As the chitosan powder is added, the flavor of the crab becomes stronger. In addition, chitosan has anti-cancer effect, strengthened immunity, blood sugar and blood pressure control, and is beneficial to health.
뿐만 아니라, 키토산이 항균작용을 하기 때문에, 본 발명에서 키토산이 함유되면 키토산의 항균작용에 의해 푸딩의 변질도 방지되어 푸딩의 유통기간이 연장되는 효과를 얻을 수 있다. In addition, since chitosan has antimicrobial activity, if the chitosan is contained in the present invention, deterioration of pudding is prevented by the antibacterial action of chitosan, and the circulation period of pudding is prolonged.
키토산의 혼합량이 증가될수록 키토산에 의한 효능이 향상될 것이다. 그러나 키토산이 떫은 맛을 가지기 때문에 키토산의 함량이 높아지면, 키토산의 떫은 맛으로 인해 푸딩의 풍미가 저하될 우려가 있으므로, 키토산의 혼합량이 적절히 조절된다. 바람직하게는 전술한 바와 같이, 젤화용액 제조시에 곤약분말의 첨가량에 대해 0.4~0.5 정도의 중량비로 혼합된다. As the amount of chitosan is increased, the effect of chitosan will be improved. However, since chitosan has a pungent taste, when the content of chitosan is increased, the flavor of the pudding may be lowered due to the pungent taste of chitosan, so that the amount of chitosan mixed is appropriately controlled. Preferably, as described above, they are mixed at a weight ratio of about 0.4 to 0.5 to the added amount of the konjac powder at the time of preparing the gelation solution.
Claims (4)
젤화제와 정제수를 1 : 40 ~ 50 중량비로 혼합하여 젤화용액을 제조하는 과정;
상기 젤화용액과 게살을 1 ~ 1.3 : 0.7 ~ 1 중량비로 혼합하는 과정; 및
게살이 혼합된 젤화용액을 성형용기에 붇고 굳히는 과정;을 포함하여 이루어진 것을 특징으로 하는 게살푸딩의 제조방법.
The process of getting ready for crab meat;
Mixing the gelling agent and the purified water at a weight ratio of 1: 40 to 50 to prepare a gelation solution;
Mixing the gelatin solution with crab meat at a ratio of 1: 1.3: 0.7: 1; And
The method of manufacturing crab pudding according to claim 1, wherein the crab pudding is prepared by mixing and agitating a gelatinized solution mixed with crab meat in a molding container.
[3] The method of claim 2, wherein chitosan powder is added in the process of preparing the gelation solution.
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Cited By (2)
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CN110050967A (en) * | 2019-03-29 | 2019-07-26 | 浙江省海洋水产研究所 | A kind of Ovalipes punctatus meat recombination product producing process |
KR20220096487A (en) | 2020-12-31 | 2022-07-07 | 영산대학교산학협력단 | The panna cotta and its manufacturing method |
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JP2008079568A (en) | 2006-09-29 | 2008-04-10 | Barc:Kk | Method for producing crab meat |
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CN110050967A (en) * | 2019-03-29 | 2019-07-26 | 浙江省海洋水产研究所 | A kind of Ovalipes punctatus meat recombination product producing process |
CN110050967B (en) * | 2019-03-29 | 2022-04-19 | 浙江省海洋水产研究所 | Production process of fine-spot round-toe crab meat recombined product |
KR20220096487A (en) | 2020-12-31 | 2022-07-07 | 영산대학교산학협력단 | The panna cotta and its manufacturing method |
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