KR101766308B1

KR101766308B1 - The manufacturing method on drying slice Using the seasoning shellfish

Info

Publication number: KR101766308B1
Application number: KR1020150144773A
Authority: KR
Inventors: 김선재; 김유성
Original assignee: 전남대학교산학협력단; 해청식품(주)
Priority date: 2015-10-16
Filing date: 2015-10-16
Publication date: 2017-08-08
Also published as: KR20170044984A

Abstract

The present invention relates to a method for producing seasoned raisins using shellfishes, and more particularly, to a method for producing seasoned raisins using shellfish which can be easily ingested by processing shellfish which are easy to decay and are hard to store for a long period of time, , It is difficult to store for a long time because it is rich in protein and nutritionally excellent as a nutrient-rich food product. However, it can be stored for a long period of time by being seasoned and dried, . In addition, since the moisture content of the seasoned dry noodles is balanced to 20 to 24 wt% in the drying process, the texture such as elasticity, cohesiveness, and strength can be improved. As a result, even those who have bad teeth are suitable for chewing, It is provided in the form of seasoned noodles, which is a high-grade nutritional formula, and provides an effect that can be easily ingested by men, women and children at any time and anywhere.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a method for producing seasoned raisins using shellfishes, and more particularly, to a method for producing seasoned raisins using shellfishes which are easily consumed by processing shellfishes which are easy to decay and are difficult to store for a long period of time.

In Korea, due to westernization of dietary habits and advancement of women's society, there is a tendency to pursue convenience and high-grade of consumption of food. Therefore, it is convenient to handle like a cane and convenient for long-term storage at room temperature, There is an increasing demand for good taste foods.

Our traditional food, Po, is one of the foodstuffs which is made by thinly slicing or sprinkling meat, shaping it and drying it in the sun. It is a food with a high protein content and can be stored at room temperature. It is commonly used to sprinkle thinly, sprinkled and dried. It is often used as a side dish, food for ceremonies, and snacks. Today, it is mainly consumed by fishes, which are mainly made of fish, and jerky using beef.

In addition, the poo originated from eating raw seafood, meat, etc., dried and stored in the sun. In the ancient literature, there is a record of this, and the contents of "Goryeo Gyeonggol" were found to be used as an appetizer, jukpo, etc. In the "Intermediate Forest Economy", koi was marinated in salt, alcohol, The State Lipo Act has been recorded, and the "Ritual Series" shows how to make a cocoon lore.

Among the above-described pouches, the pouch is a dried pouch which is sprinkled with fish, and the method of making the pouch is various. Thus, there is a method of instantly taking the fish caught and drying it, How to dry it, how to dry it with seasoning, etc. Usually, octopus, squid are dried, abalone, shellfish steam, frozen fish, early, cod fish, etc.

Shellfish is rich in flavor, rich in flavor, rich in protein, minerals and vitamins.

In particular, one of the shellfishes, which is also known as the cockroach , is a type of shellfish belonging to the Arcoida stone shell ( Arcidae ), and about 140 species have been reported in the world. In Korea, there are Scapharcabroughtonii , Scapharcasubcrenata , ( Tegillarca granosa ) are known to live in 16 species. Among them, Scapharca subcrenat a is known as a highly nutritious aquatic organism because it has a much higher production rate than other types of eardrum and is very advantageous in terms of supply and demand, and rich in amino acids and inorganic components.

Abalone is one of the most delicious and precious food among shellfishes, and it is used as a 'shellfish emperor'. It has been used as a high quality material for banquet ceremonies since ancient times. , And 'executive business district'. Abalone's taste is composed of glutamic acid and adenylic acid. The sweetness is added by glycine and betaine. The basic taste is made. And it is mixed with glycogen. Adds a deep flavor. Abalone has been recognized as a natural tonic for early nutrition and has been regarded as a valuable food. It is reported that abalone has excellent efficacy in skin beauty, nourishing strength and fragile constitution.

Recent studies on nutritional function of abalone show that abalone is rich in protein, low in fat, high in vitamin B1, B2, rich in minerals such as calcium and phosphorus, and rich in taurine, It is said to be effective in detoxifying liver function, lowering cholesterol, improving cardiac function, and restoring visual acuity.

The mussel is one of the seashells which are rich in various nutrients, which gives a light taste and unlike other seafood. The mussel is effective in preventing anemia due to rich minerals such as iron, iodine and selenium. In addition, as a precursor of vitamin C contained in mussel, when it encounters ultraviolet rays, provitamin D, which changes into vitamin D, helps calcium to be absorbed into the body, and good taurine to relieve fatigue, Is 974 mg, especially in dry mussels, 2.1 g of taurine.

Known to be good for jaundice in the past, clams are rich in calcium, iron, phosphorus, and vitamin B2, and contain 1,052 mg / 100 g of taurine, a kind of amino acid. Taurine, one of the active ingredients in the jellyfish, mussel and clams, helps to release cholesterol in the blood, improve blood circulation and prevent arteriosclerosis.

However, the shellfish contains a high nutritional component, but it has a disadvantage that it must be vomited before eating, the shell must be removed, washed cleanly, and it is difficult to store for a long time because it is easily decayed.

Registration No. 1251324 (Registration Announcement on March 31, 2013) shows the convenience of handling using abalone and convenient storage for long-term storage at room temperature, as well as abalone and its processing method that meets the simple well- .

However, in the above-mentioned prior art, there is a problem in that a cloth is produced by adding millet to the abalone so as to produce a peculiar texture and flavor.

Registration No. 1251324 (Registered on April 4, 2013)

The present invention relates to a method for preparing a seasoned raisins by using shellfish, which is one of the major aquatic products produced in the country, to help improve health owing to the active ingredients contained in the shellfish, and also to provide a sweet, The present invention also provides a method for producing seasoned raisins using shellfish which can be easily ingested anytime and anywhere by imparting a texture to the food.

In order to accomplish the above object, an embodiment of the present invention is a method for manufacturing a corn steep liquor, comprising: a first ripening step of immersing a shellfish of a shellfish into a juice; a steaming step of steaming the corn steep through the first ripening step; A second aging step of immersing in a seasoning solution and aging the seeds, a drying step of drying the seedlings having passed through the second aging step, and a packaging step of packaging and drying the dried seedlings .

The shellfish may be selected from the group consisting of oysters, clams, mussels, new eardrums, and abalone. The shellfish of the shellfish include a freezing step of rapidly freezing the frozen turtle shell and a thawing step of defrosting the frozen turtle shell It is possible to use pretreated ones.

After the first ripening step, the first ripening step may be further followed by a washing step of washing the roots.

Preferably, the growing step is carried out by heating the crude egg that has undergone the first aging step at 90 to 250 ° C for 5 to 15 minutes.

In the second aging step, it is preferable that the above-mentioned crude egg is aged by dipping it in a seasoning liquid containing soy sauce, enzyme liquid, shell concentrate, sorbitol and mirin, and the seasoning liquid contains 25 to 40 wt% of soy sauce, 5 To 10 wt%, shellfish concentrate 35 to 50 wt%, sorbitol 5 to 15 wt%, and syrup 5 to 20 wt%.

In the second aging step, it is preferable that the roasted ginseng is aged by immersing the roasted ginseng in the seasoning solution for 10 to 15 minutes, and the roasted gins through the second aging step is dried using cold air at 5 to 15 ° C for 12 to 18 hours .

In the drying step, the water content of the porridge can be dried to 20 to 24 wt%.

Another embodiment of the present invention is a dried seasoning using shellfish produced by the above-mentioned manufacturing method, and the moisture content of the dried seasoning is preferably 20 to 24 wt%.

The present invention relates to a method for producing seasoned raisins by using shellfishes, and shellfish are rich in minerals, vitamins and proteins, and thus are nutritionally excellent plant materials, It can be stored for a long period of time by being processed in the form of a capsule by seasoning and drying the frozen giblets, and it is advantageous in that the distribution is convenient.

In addition, since the moisture content of the seasoned dry noodles is balanced to 20 to 24 wt% in the drying process, the texture such as elasticity, cohesiveness, and strength can be improved. As a result, even those who have bad teeth are suitable for chewing, It is provided in the form of seasoned noodles, which is a high-grade nutritional formula, and provides an effect that can be easily ingested by men, women and children at any time and anywhere.

In addition, due to the development of aquaculture technology, the development of a new type of dry product manufacturing technology has resulted in the increase of consumption of shellfish excellent in terms of nutrition and functionality, .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing seasoned raisins using the shellfish of the present invention.
FIGS. 2 to 6 are graphs showing changes in protein content with time in which oyster, clam, mussel, new eardrum and abalone are immersed in a seasoning solution according to an embodiment of the present invention.
FIGS. 7 to 11 are graphs showing changes in amino nitrogen content according to time in which oyster, clam, mussel, new eardrum and abalone are immersed in a seasoning solution according to another embodiment of the present invention.
12 is a graph showing the content of glutamic acid in seasoned rhubarb according to another embodiment of the present invention.
13 is a graph showing the content of total amino acids in seasoned rhinoceros according to another embodiment of the present invention.
14 is a graph showing the content of glycogen in seasoned nuts according to still another embodiment of the present invention.
15 is a graph showing the content of saturated fatty acids in seasoned nuts according to another embodiment of the present invention.
16 is a graph showing the content of unsaturated fatty acids in seasoned raisins according to another embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to the like elements throughout. It should be interpreted as meaning and concept.

Throughout this specification, when an element is referred to as "including" an element, it is understood that it may include other elements as well, without departing from the other elements unless specifically stated otherwise.

The terms "first "," second ", and the like are intended to distinguish one element from another, and the scope of the right should not be limited by these terms. For example, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.

In each step, the identification code is used for convenience of explanation, and the identification code does not describe the order of the steps, and each step may be performed differently from the stated order unless clearly specified in the context. have. That is, each of the steps may be performed in the same order as described, or may be performed substantially concurrently or in the reverse order.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings.

FIG. 1 is a flowchart illustrating a method of manufacturing a seasoned raisin using a shellfish according to an embodiment of the present invention. Referring to FIG. 1, a first ripening step of immersing a shellfish of a shellfish in an uncooked juice, , A second ripening step in which the roasted ginseng is immersed in a seasoning solution, a drying step in which the roasted ginseng is passed through the second ripening step, and a packaging step in which the roasted ginseng is sterilized and packaged Do.

In addition, the method may further include a washing step of washing the gilts that have undergone the first ripening step after the first ripening step, and after the adding step, removing the moisture from the roasted gilts and then heating .

Preferably, the shellfish is one or more selected from the group consisting of oysters, clams, mussels, new eardrums and abalone.

The oysters contain various nutrients such as glycogen, vitamin, protein and so on. They are known to be rich in abundance of essential minerals such as iron and iodine as well as functional substances such as taurine and amino acids of more than 18 kinds such as tyrosine glutamic acid. And clams contain essential amino acids, methionine, which protects the liver, and quality proteins with a water uptake rate of over 97%. It also contains calcium, phosphorus, and vitamins B1 and B2 to protect liver function, relieve hangovers, It is known that there is an action and a reinforcement effect. In addition, mussels are one of the seashells that are rich in various nutrients and have a light taste, unlike other seafood. The mussels are effective in preventing anemia due to rich minerals such as iron, iodine and selenium. In addition, as a precursor of vitamin C contained in mussel, when it encounters ultraviolet rays, provitamin D, which changes into vitamin D, helps calcium to be absorbed into the body, and good taurine to relieve fatigue, Is 974 mg, especially in dry mussels, 2.1 g of taurine.

One of the eustatic membranes is rich in amino acids and inorganic components, and has a high nutritional and preference in terms of preference because it contains a large amount of exo-nitrogen and free amino acid, which play an important role in the taste. The abalone is the most abundant in shellfish It is rich in protein, low in fat, rich in vitamins B1 and B2, and rich in minerals such as calcium and phosphorus. It has good effects on skin beauty, nourishment and postpartum cooking. .

Therefore, it is preferable to use at least one selected from the group consisting of oyster, clam, mussel, new eardrum and abalone having excellent nutrition component and health promotion effect, but the present invention is not limited thereto. Available.

The shellfish of the shellfish may be pretreated through a freezing step of rapidly freezing the frozen gorilla and a defrosting step of defrosting the frozen frozen gorilla after separating the shell and the frozen gorilla. This prevents corruption of the frozen gorilla, The present invention is intended not only to be able to store and store for a long period of time without changing the state, but also to soften the meat to the inside of the poultry sausage by physical expansion due to freezing of water contained in the poultry meat.

It is preferable that the freezing step is performed by rapidly freezing to -20 to -15 캜, and thawing is performed to thaw the frozen frozen giblets through the freezing step. It is preferable to immerse the defrosted fish in the defrosting step by immersing the defrosted fish in flowing water at 0 to 5 DEG C in order to improve texture and texture of the defrosted fish.

In the first aging step of immersing the shellfish of the shellfish in the uncooked juice, enzymes of the crab shell and the uncooked juice are actively reacted while immersing the crab in the uncooked juice, while the volatile components contained in the uncooked juice are volatilized, And the toxicity such as heavy metals can be refined.

It is preferable that the first aging step is aged at a temperature of 20 to 25 ° C. for about 1 to 3 hours. If the aging temperature is less than 20 ° C., the aging efficiency is lowered. If the aging temperature is more than 25 ° C., Therefore, there is a problem in the mechanism of removing the harmful components of the extract, and since the juice is a volatile substance, the amount of vaporized and evaporated when the temperature rises is not preferable.

After the first aging step, water is removed from the raw egg washed with water in order to remove the juice and foreign matter of the gilts that have been subjected to the first aging step, and then boiled using steam to be boiled .

When the temperature and the time are out of the range, the above-mentioned crude egg is not sufficiently ripe or becomes too ripe, so that the meat is hardened or scraped off. The problem of falling may occur.

Preferably, the seasoning liquid contains 25 to 40 wt% of soy sauce, 5 to 10 wt% of enzyme solution, 35 to 50 wt% of shell concentrate, 5 to 15 wt% of sorbitol, And 5 to 20 wt% of myringes. In the above range, the components are harmonized so that the visual effect and texture of the dried seaweed using the shell of the present invention can be optimized.

The enzyme solution is a fermented product of natural fermentation of natural foods. Antibacterials are produced by fermentation to prevent the formation of antibiotics, and the bactericidal ability is enhanced by the function of various lactic acid bacteria, organic acid yeast, etc., It does not contain any impurities such as antibiotics, antiseptics, MSG, coloring agents, etc. It does not harm your health.

Further, by using the enzyme solution in the seasoning liquid to prepare a seasoned dry noodle, it is possible to prevent deterioration of the seasoned noodle using the shell of the present invention and to store it for a long period of time, to significantly increase nutrients and promote digestion and absorption of human body , It is possible to obtain an antioxidant effect for removing harmful bacteria such as heavy metals, Escherichia coli, food poisoning bacteria and Salmonella which are harmful to the human body by decomposing harmful toxins and toxicity of the human body.

Sorbitol contained in the seasoning liquid increases the refreshing feeling of seasoned sausage using the shellfish of the present invention. The sorbitol has a sweet taste of about 0.5 times the sweetness of sugar and can give refreshing feeling. In addition, the sorbitol is hygroscopic and can impart not only a refreshing sensation but also a good moisture absorption rate and a moisturizing effect to the seasoned dry noodle, and the osmotic pressure is about 1.8 times higher than the sugar of the same concentration, so that the seasoning noodle can be given flexibility and freshness.

When the fermented rice is fermented for about 2 months by adding soju and yeast to steamed glutinous rice, the starch is saccharified by the enzyme of yeast, and it is a transparent liquid obtained by filtration. As a liquid near the transparent, there are many saccharides such as isomaltose, And it provides pure and luxurious taste to the seasoned dried seasoning. It also serves to volatilize and dilute the odor of fish such as shellfish.

The shellfish concentrate is a solution containing nutrients of shellfish. It may be a broth concentrate obtained by hot-water extraction of shellfish, and a juice obtained when the concentrate or shellfish are cooked.

The prepared seasoning solution is the most preferable ratio by which the flavor and flavor of the seasoned dry noodles using the shellfish of the present invention can be increased through the repeated cooking experiment and the sweet and sour taste can be mixed with the salty taste.

In the second aging step, it is preferable to immerse the crude germ in the seasoning solution for 10 to 15 minutes. If the seasoning solution is immersed for less than 10 minutes, the seasoning solution can not sufficiently permeate into the germ of the shellfish, , The effect of increasing the amount of free amino acid that determines the protein content and taste is insignificant, and if it is immersed for more than 15 minutes, there is no profit due to time-out, and the economical efficiency may be lowered.

The drying step of drying the crude egg that has undergone the second aging step prevents the component change through drying and enables the long-term storage of the dried egg shell using the shellfish of the present invention. The drying method may be natural drying by sunlight or drying by hot air or cold air. Preferably, in order to suppress the deterioration of the seasoned dry noodles and to enhance the flavor of the seasoned noodles, It can be dried for 18 hours.

When the moisture content is less than 20 wt%, the moisture content is too small to be flexible and the texture is decreased. When the moisture content is less than 20 wt% The chewing taste decreases, and the growth of microorganisms increases rapidly from 25 to 40% of water, so the possibility of bacterial growth may increase.

The dried germ layer is passed through a packaging step of sterilizing and packaging the dried germ layer. Preferably, the germ layer can be sterilized using ultraviolet rays, and vacuum packaged.

Hereinafter, the present invention will be described in more detail with reference to examples.

It should be understood, however, that the embodiments and examples described below are provided to facilitate understanding of the present invention, and are not to be construed as limiting the scope of the present invention.

[Manufacturing Example]

The oyster, the clam, the mussel, the new eardrum and the abalone were separated into a shell and a goblet. The goblet was rapidly frozen at -18 ° C, and was stored for 72 hours for freezing and then thawed in flowing water at 5 ° C. The thawed gill was thawed at 25 占 폚 for 2 hours in a no-juice, aged, immersed in water, and dehydrated. The dehydrated seeds were steamed in a high pressure steam oven at 125 ° C for 10 minutes, and then the water was removed and then heated. The heated giblets were immersed in a seasoning solution mixed with the composition shown in Table 1 below.

Furtherance Soy sauce Enzyme solution Shellfish concentrate Sorbitol Mirin oyster
( Crassostrea gigas )
33.6
7.2
40.5
8.8
9.9 Clam
( Tapes philippinarum )
27.4
8.3
39.7
9.9
15.7 mussel
( Mytilus edulis )
29.9
7.8
43.5
10.4
8.4 New eardrum
( Anadara subcrenata )
30.7
6.5
41.6
8.9
12.3 abalone
( Haliotis Discus Hannai )
36.7
7.3
40.8
7.9
7.3

[Experimental Example 1]

At immersion time Proteins and Amino acid Nitrogen content change

Protein content and amino nitrogen content of the oyster, clam, mussel, new eardrum and abalone were measured according to the preparation time.

The protein content was measured according to the Kjeldahl nitrogen determination method (N x 6.25), and the amino nitrogen content was measured according to the Formol Titration Method (Korea Food Industries Association 2009).

The amino nitrogen content is used as an index indirectly indicating free amino acids in the sample.

2 to 6, the protein content of the oyster (Fig. 2), clam (Fig. 3), new eardrum (Fig. 5) It was confirmed that the increase in the mussels (Fig. 4) was slowed down from 15 minutes later.

The results of Figs. 7 to 11 show that in the oyster (Fig. 7), clam (Fig. 8), mussel (Fig. 9), new eardrum Nitrogen content was increased, but after 15 minutes, the increase was decreased.

Therefore, it was found that when the seasoned raisins were prepared using the shellfish of the present invention, the immersion time in the seasoning solutions of Examples 1 to 5 was preferably 10 to 15 minutes.

[Experimental Example 2]

Change in moisture content with drying time

According to Experimental Example 1, oyster, clam, mussel, new eardrum and abalone were each immersed in a seasoning solution for 10 minutes, and then the change of moisture content was measured according to the drying time and the sensory evaluation was performed according to the moisture content.

Moisture content of the oyster, clam, mussel, new eardrum and abalone dried according to the drying time was measured using an HR 73 halogen moisture analyzer (Swizerland) according to the AOAC (1995) method.

Drying time 0 2 4 6 8 12 oyster
( Crassostrea gigas )
80.4 ± 4.5
62.1 ± 4.2
55.5 ± 1.5
38.4 ± 1.5
23.7 ± 5.5
14.4 ± 3.8 Clam
( Tapes philippinarum )
77.3 ± 3.3
66.4 ± 2.2
40.3 ± 2.5
24.5 ± 1.5
17.6 ± 4.5
12.8 ± 0.5 mussel
( Mytilus edulis )
82.6 ± 1.5
70.1 ± 5.5
49.5 ± 3.4
42.4 ± 3.4
28.7 ± 7.5
20.7 ± 0.4 New eardrum
( Anadara subcrenata )
76.8 ± 3.3
65.4 ± 3.9
53.6 ± 1.5
39.8 ± 0.5
23.8 ± 3.0
18.2 ± 1.2 abalone
( Haliotis Discus Hannai )
73.1 ± 6.5
60.4 ± 4.5
54.7 ± 5.5
43.4 ± 0.5
22.5 ± 3.1
16.5 ± 1.3

Sensory tests (5 points measurement method - 1: lowest level, 2: low level, 2: low level) were conducted by evaluating the taste, aroma, 3: intermediate, 4: advanced, 5: superlative).

Drying time 0 2 4 6 8 12 oyster
( Crassostrea gigas )
1.9 ± 0.1
2.5 ± 0.3
2.8 ± 0.2
3.8 ± 0.0
4.7 ± 0.0
4.2 ± 0.1 Clam
( Tapes philippinarum )
2.0 ± 0.8
3.3 ± 0.4
3.8 ± 0.2
4.5 ± 0.3
4.2 ± 0.2
4.0 ± 0.3 mussel
( Mytilus edulis )
1.6 ± 0.1
3.2 ± 0.2
2.3 ± 0.0
2.6 ± 0.1
3.5 ± 0.1
4.3 ± 0.4 New eardrum
( Anadara subcrenata )
2.2 ± 0.2
2.7 ± 0.2
2.6 ± 0.1
2.7 ± 0.1
4.2 ± 0.1
3.8 ± 0.1 abalone
( Haliotis Discus Hannai )
2.4 ± 0.4
2.4 ± 0.3
2.6 ± 0.3
2.9 ± 0.1
4.5 ± 0.2
4.1 ± 0.4

The results of Tables 2 and 3 show that the moisture content of the aged oyster, clam, mussel, new eardrum and abalone was varied depending on the time of drying, thereby affecting the texture of the oyster.

In particular, in the case of clams, moisture content of about 24% is obtained when the drying time is 6 hours, about 23% when the drying time is 8 hours, and 12 hours when the oyster, After 20 days, it was confirmed that the best score was obtained when the content was about 20% moisture content.

[Experimental Example 3]

Seasoned Component analysis

The contents of glutamic acid, total amino acids, glycogen, saturated fatty acids, unsaturated fatty acids and minerals of oyster, clam, mussel, new eardrum and abalone prepared by the above method were measured.

Glutamic acid and total amino acids were pulverized and each 0.5 g was weighed into an 18 mL test tube. 3 mL of 6 N HCl was added and the test tube was sealed with a vacuum pump. The sealed test tube was hydrolyzed in a heating block at 121 ° C for 24 hours, and then the acid was removed with an otary evaporator at 50 ° C and 40 psi. The test tube was diluted to 10 mL with sodium loading buffer, (LCA K06 / Na), the column size was 4.6 × 150 mm and the temperature was 57 ~ 50 ° C. The column was separated by filtration and analyzed with an amino acid analyzer (S433-H, SYKAM) The buffer was 0.45 mL / min at 74 ° C and the flow rate was 0.25 mL / min. The pH range of the buffer was 3.45 ~ 10.85 and the wavelength was 440 nm and 570 nm.

The glycogen was homogenized by pulverizing the above-mentioned seasoned nuts and putting into a homogenizer (Tissue grinder, LKA, Germany), adding 20 mL of 80% ethanol, transferring to a 250 mL constant volume flask, adding 80 mL of 80% ethanol (v / v) And connected to a reflux condenser. After refluxing for 3 hours in a water bath, the mixture was centrifuged at 6000 rpm for 30 minutes and filtered. The filtrate was concentrated to about 1 mL by using a rotary evaporator (CCA1110, Eyela Co. Ltd. Japan), completely volatilized with ethanol, and diluted to 10 mL with distilled water. 3 mL of this solution was filtered with a membrane filter (0.45 μm) and analyzed by HPLC (DX-600 IC system Dionex Co., USA) using organic acid as an analytical sample. At this time, IonPac AS11-HSAnalyticial (4 mm) was used as a column and IonPac AG11-HS Guard (4 mm) was used as a guard. The Eluent used EG50-24 mM KOH, the flow rate was 1.0 mL / min, and the injection volume was 20 μL. Detection was performed using ED50 Conductivity.

The saturated fatty acid and unsaturated fatty acid were methylesterified by the AOCS method and then the methylated starch powder was added to a gas containing a capillary column (Omegawax 320 fused silica capillary column, 30 m × 0.32 mm id, Supelco Pack, Bellefonte, Pa, USA) -liquid chromatography (Shimadzu GC 14A, Shimadzu Seisakusho Co., Ltd., Kyoto, Japan).

11, the content of glutamic acid showing richness was confirmed in the order of abalone, oyster, clam, new eardrum and mussel. In FIG. 12, total amino acid contents were found in order of oyster, clam, abalone, new eardrum and mussel.

In addition, it is known that the content of glucose, which is a storage polysaccharide in the body, is 4 ~ 7% in raw shellfish, but it is lost during processing and it can be confirmed that glycogen content is high in abalone, oyster, clam, .

The results of Figs. 15 and 16 showing the content of saturated fatty acid and unsaturated fatty acid showed that the saturated fatty acids showed similar contents in oyster, clam, mussel, new eardrum and abalone, but unsaturated fatty acids were abalone, , Clam, and mussel. Especially, it was confirmed that abalone contains a relatively large amount of unsaturated fatty acids.

Table 4 below shows the minerals content of the oyster, clam, mussel, new eardrum and seasoned nuts of abalone.

oyster
( Crassostrea gigas ) Clam
( Tapes philippinarum ) mussel
( Mytilus edulis ) New eardrum
( Anadara subcrenata ) abalone
( Haliotis Discus Hannai ) calcium
(Calcium) 36.7 ± 2.9 23.4 ± 0.8 14.6 ± 1.9 22.7 ± 2.4 33.8 ± 2.6 sign
(Phosphorus) 265.8 ± 0.8 178.4 ± 0.2 345.8 ± 2.8 167.9 ± 1.2 189.9 ± 12.5 magnesium
(Magnesium) 40.3 ± 2.1 20.5 ± 2.6 70.4 ± 2.4 17.8 ± 2.0 43.5 ± 3.7 potassium
(Potassium) 180.5 ± 14.6 33.7 ± 13.6 220.8 ± 11.3 20.7 ± 14.0 179.0 ± 20.7 zinc
(Zinc) 10.2 ± 0.2 3.8 ± 0.9 15.5 ± 0.8 30.6 ± 0.7 16.8 ± 0.7

The results of Experimental Examples 1 to 3 show that by using the oyster, clam, mussel, new eardrum and abalone of the present invention to produce seasoned nuts, the protein, glutamic acid, total amino acid, glycogen, saturated fatty acid, unsaturated fatty acid and minerals It is abundant in nutrition, and it is processed in the form of a capsule, which is advantageous in that it is easy to store, circulate, and ingest.

Claims

A first ripening step of immersing the shellfish of the shellfish in a vegetable juice at a temperature range of 20 to 25 캜;
A step of steam-boosting the crude germ through the first ripening step;
The above-mentioned roasted corn was added to a seasoning solution containing 25 to 40 wt% of soy sauce, 5 to 10 wt% of enzyme solution, 35 to 50 wt% of shellfish concentrate, 5 to 15 wt% of sorbitol and 5 to 20 wt% A second aging step of immersing in water for a period of time equal to or less than the first aging step;
A drying step of drying the crude germ through the second aging step for 12 to 18 hours using a cold wind at 5 to 15 ° C; And
A packaging step of sterilizing and packaging the dried gorilla; Lt; / RTI >
Wherein the moisture content of the crude germ through the drying step is 20 to 24 wt%.

The method according to claim 1,
Wherein the shellfish is at least one selected from the group consisting of oysters, clams, mussels, new eardrums and abalone.

The method according to claim 1,
The shell of the shellfish,
Freezing the frozen frozen giblets; And
And a defrosting step of defrosting the frozen frozen giblets, wherein the frozen frozen giblets are thawed.

The method according to claim 1,
After the first aging step,
And a washing step of washing the raw germ through the first aging step.

The method according to claim 1,
Wherein,
The method for producing seasoned raisins using shellfish according to any one of claims 1 to 5, wherein the crude agar that has undergone the first aging step is heated at 90 to 250 ° C for 5 to 15 minutes to grow.

A seasoned gruel using shellfish produced by the method of any one of claims 1 to 5.

delete