KR101861747B1 - A Hard-boiled Food Containing Mushroom and Squid and A Method For Preparing Thereof - Google Patents

Abstract

Which comprises a step of adding a seasoning solution containing soy sauce, vegetable broth, purified water, and sugar to a mixture of a mushroom, a poached mushroom and a squid, and seasoning the mushroom and the squid. The use of the method of the present invention for producing a simmered food containing mushrooms and squid can produce a simmered food containing mushrooms and squid which are excellent in flavor, It can greatly contribute to the improvement of the quality of the processed products using these.

Description

[0001] The present invention relates to a hard-boiled food containing a mushroom and a squid,

More particularly, the present invention relates to a method for producing a simmered food comprising mushroom and squid, and more particularly, to a method for producing a simmered food containing mushroom and squid by adding seasoning solution containing soy sauce, vegetable broth, The present invention relates to a method for producing a fried food including mushrooms and squid,

The incidence of adult diseases such as cancer, arteriosclerosis, obesity, and diabetes is rapidly increasing due to the improvement of people's standard of living and the westernization of dietary habits due to rapid economic growth. In addition, the quality of life, quality of consumption, and diversification have been factors for the improvement of quality of food, and the value and preference for traditional foods and natural foods have increased accordingly. In the past, food awareness was centered on the nutritional characteristics of food, flavor, color, aroma, and texture. However, in recent years, bio-defense, bio-home maintenance, biorhythm control, And the physiological characteristics of the human body.

The value of functional foods is rising as the interest in health increases for the purpose of seeking the quality of life of modern people and extending life, thereby preventing the aging and preventing adult diseases such as obesity. The value of mushrooms and seafood is increasing.

First, mushrooms not only contain nutrients such as carbohydrates, proteins, lipids, minerals and vitamins, but also have distinctive flavor and aroma, and are attracting attention as natural foods, health foods, low-calorie foods, and pollution-free foods. In addition, mushrooms have been reported to have various physiological functions such as anticancer, antiviral, immunity and blood cholesterol lowering effect, and prevention and improvement effects of so-called adult diseases such as stroke and heart disease have been reported. The use is increasing greatly. The demand for domestic mushrooms continues to increase, but consumption of mushrooms in Korea is very simple because most of them are used for herbs, roast, and soup. Accordingly, studies on a method of more effectively cooking mushrooms to promote consumption of the mushrooms have been actively conducted. Korean Patent Registration No. 868790, for example, discloses a method for producing pine mushroom stew by using a seasoning liquid containing chicken.

On the other hand, seafood is a high-protein food, because meat is a high-protein food. The core ingredients of the Mediterranean diet, which has long been recognized as a world-class health food, is rich in seafood.

Therefore, it is expected that if a food having excellent palatability including mushroom and seafood is developed so that the mushroom and seafood can be simultaneously ingested, it is expected that the mushroom and seafood can be effectively ingested to promote health, At the same time, cooked food has not been developed yet to be more effectively ingested.

Under these circumstances, the inventors of the present invention have developed a mushroom and squid-containing stew food, in order to develop a food having excellent palatability including mushroom and seafood, and as a result, Flavor, texture, and excellent commercial quality.

It is an object of the present invention to provide a method for producing a fried food comprising mushrooms and squid.

Another object of the present invention is to provide a simmered food comprising vegetable broth, vegetable soup, mushroom, and squid prepared by the above method.

The inventors of the present invention have been paying attention to afforestation products while carrying out various studies in order to develop foods having more favorable taste by using mushrooms and seafood. The afforestation product refers to a food which has been improved in the overall taste of the food by immersing and heating the ingredients in the seasoning liquid and infiltrating the ingredients of the seasoning liquid into the foodstuffs. The foodstuffs mainly include squid, octopus, octopus, And mushroom and fresh mushroom in the form of the above-mentioned afforestation product, it is expected that both the easiness of cooking and the palatability of these foods can be satisfied at the same time.

Particularly, the present inventors selected squid as a seafood which can supplement the deficient protein in mushroom and supply ingredients such as phosphorus, calcium, and taurine together, and manufactured a simmered product that can improve the nutrition and taste of mushroom and squid in the most harmonious way Respectively.

Specifically, various studies have been conducted to develop a seasoning liquid suitable for improving the preference degree by removing the odor of the fried food including the mushroom and the squid. As a result, it has been found that when vegetable broth obtained by boiling various vegetables in addition to the seasoning ingredients is used . It was confirmed that the preference of the above-described afforestation product can be improved by removing the pungent odor unique to squid, and using only basic sauce (soy sauce, sugar, syrup, etc.) without any seasoning. At this time, the vegetables to be used may be radish, onion, green onion, garlic, ginger, and kelp.

In addition, when the seasoning liquid containing the vegetable broth is further added with garlic, ginger, dried kelp, peppermint, laurel leaf, and basil, a boiled food having excellent flavor, sweetness, salty taste, acidity, richness, texture and appearance can be produced And the mixing ratios of these materials with the highest degree of preference were confirmed.

In addition, various studies have been conducted to develop a method suitable for improving the mouthfeel of squid and seaweed peculiar to seafood, and as a result, unlike the general method of boiling the ingredients in the seasoning liquid, It was confirmed that when the seasoning liquid was added to the mixture of the mushroom and the squid, it was possible to improve the texture of the squid and remove the odor.

In order to achieve the above-mentioned object, the present invention provides a method for producing a simmered food including mushrooms and squid as one embodiment.

Specifically, the method for producing the simmered food including the mushroom and the squid according to the present invention includes a step of adding a seasoning solution containing soy sauce, vegetable broth, purified water, and sugar to a mixture of poached mushrooms and ground squid, followed by seasoning.

The term " fried food containing mushroom and squid "of the present invention means a processed food prepared through a process of seasoning a mixture of mushroom and squid with a seasoning solution.

Hereinafter, the method for producing the simmered food including the mushroom and the squid according to the present invention will be described in detail.

First, the term "seasoning solution" of the present invention refers to a liquid seasoning used for seasoning mushrooms and squid, to produce a simmered food including mushrooms and squid provided by the present invention.

The seasoning solution provided in the present invention includes soy sauce, vegetable broth, purified water, and sugar.

The soy sauce may contain 11 to 15 wt%, the vegetable broth may contain 25 to 35 wt%, the purified water may include 41 to 43 wt%, and the sugar may include 4 to 6 wt%. More preferably, 12 to 14% by weight of the vegetable juice, 28 to 32% by weight of the vegetable juice, 41.5 to 42.5% by weight of the purified water, and 4.5 to 5.5% by weight of the sugar.

When seasoned with seasoning such as soy sauce, vegetable broth, purified water, and sugar in the above-mentioned range, it is excellent in preference in overall taste, appearance, flavor, salty taste, sweet taste, sour taste, richness and texture, If it is larger than 20% by weight, the salty taste and salinity increase and the salty taste preference drops sharply. When the content is less than 10% by weight, the salty taste and salinity decrease and the salty taste is low. On the other hand, when the content of sugar is less than 3% by weight, the sweetness and sweet taste preference is low, and when the content of sugar is more than 7% by weight, the sugar content and sugar content are increased and the sweetness preference is low.

The seasoning solution may further contain garlic, ginger, garlic, dried kelp, and peppermint, and may preferably include laurel leaf and basil. When laurel leaves and basil are included, the degree of preference is increased in fragrance, salty taste, and richness.

In order to obtain the seasoning solution provided by the present invention, the above components may be simply mixed, or the components may be mixed and then heated. The heating temperature may be 90 to 110 ° C, 5 to 15 minutes.

The term "vegetable broth" included in the seasoning liquid means a liquid component separated from the various vegetables by boiling. The vegetable broth can be included in the seasoning liquid to improve the flavor of the seasoning liquid.

In the present invention, the method for obtaining the vegetable broth is not particularly limited. For example, various vegetables may be added to water, boiled in boiling water, and then the vegetables (solid content) may be removed.

Onion, onion, garlic, ginger, and sea tangle can be used as examples of the various vegetables. The temperature of the boiling water may be 90-110 ° C and the heating time may be 1-3 hours.

Preferably, the mixing ratio of the above radish, onion, green onion, garlic, ginger and sea tangle is 20 to 30 parts by weight: 30 to 40 parts by weight: 15 to 25 parts by weight: 7 to 13 parts by weight: 1 to 3 parts by weight: Weight can be added.

In addition, since the obtained vegetable broth may contain impurities, it may be filtered and used to remove impurities before use in a seasoning liquid.

The "mushroom" to be cooked in the present invention is not particularly limited as long as it is an edible mushroom. However, the mushroom used in the present invention can be used singly or in combination, such as mushroom mushroom, mushroom mushroom, mushroom mushroom, shiitake mushroom, mushroom mushroom or oyster mushroom .

In order to provide the mushroom in the present invention, the composition of the boiling water and the time of the mushroom are important factors for determining the texture and the like of the mushroom. As an example, boiling water has a disadvantage in that when boiled water is added to less than 0.05% of salt in boiled water, the color of the mushroom becomes poor, and when the salt is added in an amount of more than 0.15%, the mushroom becomes wrinkled . In addition, mushrooms can be cooked less than 2 minutes, and when cooked for more than 4 minutes, it will be cooked well and the texture will not be good.

The "squid" to be cooked in the present invention is not particularly limited, but for example, a frozen squid preserved and circulated by freezing at a temperature of -20 ° C to 0 ° C; A refrigerated squid stored and distributed at a temperature of 0 ° C to 5 ° C; It may be a cooled cooked squid, and as another example, it may be a cooked squid.

In addition, if you cut a squid, it has good chewing texture, can distinguish it from mushroom, and has the advantage of well seasoned spices.

In order to provide squid in the present invention, the composition and time of boiling water are important factors for determining the texture of the squid, the degree of pungency, and the like.

As an example, if you use boiled water with salt, lemon juice, shochu, and cooking, you can catch fish. Preferably, when boiled water containing salt and lemon juice is used, the fragrance is better, and more preferably, the fragrance is best when boiled with 0.5 to 1.5% of lemon juice and 0.5 to 1.5% of salt.

On the other hand, the squid may be less ripe if it is touched for 30 seconds or less, and if it is over 1 minute 30 seconds, the texture is getting worse and the texture is not good.

The mixing ratio of the poached mushroom and the squid squid may be 1.5 to 2.5 parts by weight: 0.5 to 1.5 parts by weight. If the amount of squid is larger than this, the pungent taste is strong, and if the amount of mushroom is larger than this, the taste of squid can not be saved.

The term " seasoning " of the present invention means that the ingredients of the seasoning liquid infiltrate into the ingredients, and it is very difficult to provide a suitable environment for the seasoning to penetrate into the ingredients in determining the flavor of the mushroom and squid- It is important.

For example, when a seasoning solution is added to a mixed food and the temperature is maintained at a temperature lower than 50 ° C, the seasoning solution does not sufficiently penetrate the mushroom and squid, resulting in a decrease in the flavor of the mushroom and squid food. When the temperature is maintained, the liquid component contained in the seasoning solution is exhausted too quickly, so that a part of the seasoning liquid can be carbonized, and the moisture contained in the mushroom is lost, so that the mushroom can not maintain its normal shape.

As another example, when seasoned with less than 4 hours, the seasoning solution does not sufficiently penetrate the mushroom and squid so that it does not sufficiently penetrate the mushroom and squid, and the flavor of the mushroom and squid is lowered. When the seasoning is done for more than 6 hours, the liquid component of the seasoning liquid is consumed, and a part of the mushroom and squid can be carbonized, and the moisture contained in the mushroom is lost and the mushroom can not maintain its normal shape .

In another aspect, the present invention provides a simmered food comprising seasoning, mushroom, and squid including vegetable broth produced by the above method.

The simmered food including the mushroom and squid prepared by the above method shows excellent preference due to the seasoning used. For example, a comparison of the preference of boiled foods containing various mushrooms and squid produced using other kinds of seasoning liquids, and the boiled foods containing mushrooms and squid prepared by the method of the present invention shows that the appearance, flavor, It can be confirmed that the mushroom and squid food prepared by the method of the present invention show a high preference in terms of sweetness, sourness, richness, texture and overall preference. In particular, the vegetable broth contained in the seasoning solution plays a very important role in increasing the preference of the vegetable broth. The seasoning solution prepared by using purified water instead of the vegetable boiled water, or the mushroom produced using the seasoning solution containing the vegetable broth in a small amount And squid showed relatively low preference in comparison with the simmered food including mushroom and squid prepared by the method of the present invention.

In addition, the mushroom and cuttlefish according to the preference according to the conditions, preference according to the seasoning environment by checking the degree of mushrooms and squid show the most excellent commercial value is provided.

The use of the method of the present invention for producing a simmered food containing mushrooms and squid can produce a simmered food containing mushrooms and squid which are excellent in flavor, It can greatly contribute to the improvement of the quality of the processed products using these.

Fig. 1 is a graph showing the preference evaluation of the afforested foods of Examples 2-1 to 2-5. Fig.
Fig. 2 is a graph showing the preference evaluation of the simmered foods of Examples 3-1 to 3-4. Fig.
Fig. 3 is a graph showing the preference evaluation of the simmered foods of Examples 4-1 to 4-4.
Fig. 4 is a process for producing boiled foods including final mushrooms and squid.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Raw material

Commercial products of the following examples are commercially available as the raw materials of the following examples: green yeast mushroom (Greenpeace farm), zelgite mushroom, frozen squid, brewed soy sauce (Sampei 701), white sugar (white snow), liquorice, salt, lemon juice, laurel leaf, Were purchased and used.

Example  1: Preliminary manufacture of boiled foods including mushrooms and squid

First, add 2 L of purified water, boil in boiling water, add 250 g of onion, 350 g of onion, 200 g of garlic, 100 g of ginger, 20 g of ginger and 10 g of kelp. Boil the vegetable broth for a while. The boiled vegetable broth was filtered to remove the broth and the vegetable broth was completed.

Then, a seasoning solution was obtained. 100 g of soy sauce, 700 g of vegetable broth obtained above, 100 g of white sugar, 20 g of garlic, 10 g of ginger, 50 g of glutinous rice, and 20 g of oligosaccharide were mixed and boiled for 10 minutes (Table 1).

The formulation ratio of the seasoning liquid of Example 1 Raw materials content(%) Soy sauce 10 Vegetable broth 70 White sugar 10 garlic 2 ginger One Flavor 5 oligosaccharide 2

Next, add 700 g of the mushroom to the boiled seasoning solution, and boil it for 5 minutes. Remove the mushrooms and add 600 g of cut squid body 1 × 5 cm to boiling seasoning and boil for 5 minutes. . I put boiled prawn mushroom again and boiled it for 3 minutes to complete mushroom-squid simmered.

Experimental Example  1: pre-fabricated Example  Evaluation of preference of 1

(1 point: very disliked, 5 points: not good or bad, 9 points: very good). The results of this study were as follows. Likelihoods were rated 7.2, 2.1, 4.3, 3.6, 5.8, and 5.1 respectively (Table 2). The vegetable broth diluted the flavor of the soy sauce, which is the basic ingredient of the simmering season, and increased the taste such as sweetness and richness. On the other hand, squid flavor was strong in incense and showed low score. In the case of salty taste, the salt content of soy sauce was 10% in seasoning liquid. However, the mushroom having moisture content of about 89-90% was dipped in seasoning solution, and the salty taste was diluted to lower the preference degree. The sweetness was 10% The sweetness was very strong with the blend of 2%, and the preference degree was as low as 3.6. From the above results, it was concluded that the dilution ratio for determining the concentration of soy sauce and sugar in seasoning liquid, dilution of seasoning liquid and improvement of process for catching smell of squid were needed.

PREFERRED PREFERRED EMBODIMENT OF EXAMPLE 1 Likelihood Mushrooms - simmered squid color 7.20 ± 1.40 incense 2.12 + -0.94 Salty taste 4.38 ± 1.80 sweetness 3.64 ± 2.04 Richness 5.80 ± 1.94 Overall likelihood 5.16 ± 1.64

Experimental Example  2: Setting the concentration of soy sauce in seasoning liquid

In order to determine the concentration of soy sauce in soy sauce, the salinity was measured by diluting soy sauce (bamboo soy sauce 501) with purified water, and the strength and preference degree (salty taste when considering soy sauce taste and rice side dish) (3). As a result of salinity measurement, the salinity of 10% of liver was 3.7 and the salinity of 25% was 9.3. The preference for salty taste was 4.71 for 10% soy sauce and 5.86 for soy sauce dilution 15% and 18%. On the other hand, when the soy sauce was considered to be rice side dish, the preference degree of soy sauce concentration was 6.43 when the soy sauce dilution was 20%. As a result, the addition amount of soy sauce, which is a standard of salty taste, was selected as 20% when considering mixing with other ingredients.

Intensity and preference for saltiness, salty taste according to the concentration of soy sauce Soy Sauce Dilution Concentration (%) Salinity Salty Strength ^* Likelihood ^** Salty taste Salty as rice side dish 10 3.7 2.57 ± 1.72 4.71 ± 2.93 4.00 ± 2.45 15 5.6 4.86 ± 1.81 5.86 ± 2.14 5.71 ± 1.81 18 6.6 6.00 ± 1.07 5.86 ± 2.27 6.29 ± 1.80 20 7.2 6.43 + 1.63 5.71 ± 1.77 6.43 ± 1.60 25 9.3 8.13 ± 1.04 5.02 + 1.04 4.87 ± 1.24

* Strength: 9 points scale (1 point: very weak, 5 points: middle, 9 points: very strong) evaluation.

** Rating: 9 points (1 point: I hate it, 5 points: I do not like it, I do not like it, 9 points: Very good).

Experimental Example  3: Setting concentration of sugar in seasoning liquid

To determine the concentration of sugar in the seasoning liquid, the sugar content of a 1-10% dilution of sugar was measured, and the strength and the degree of preference for the sweetness were evaluated on a 9-point scale by adding sugar to the selected 20% ). Sugar content increased with increasing sugar content and the intensity of sweetness, which was a mixture of 20% diluted soy sauce and sugar, increased with increasing sugar concentration. The degree of preference for sweetness was highest at 6.12 for 5% sugar, followed by 5.87 for 3% sugar. The sugar concentration of the seasoning solution was 5% as judged by preference evaluation.

Strength and preference for sugar and sweetness according to sugar concentration Sugar concentration (%) Sugar content Symbol for sugar concentration by dilution with 20% soy sauce Sweetness intensity ^* Sweet symbol ^** One 1.1 1.54 + - 0.80 3.70 ± 2.73 3 3.2 3.89 ± 1.53 5.87 ± 1.33 5 5.1 5.43 ± 2.12 6.12 ± 1.21 7 7.1 7.11 + 1.88 4.86 ± 1.59 10 10.2 8.78 ± 0.83 4.02 ± 1.66

* Strength: 9 points scale (1 point: very weak, 5 points: middle, 9 points: very strong) evaluation.

** Rating: 9 points (1 point: I hate it, 5 points: I do not like it, I do not like it, 9 points: Very good).

Experimental Example  4: Set condition of the step to defeat the mushroom

(1) Zelmium strand mushroom

The zelkova leaf mushroom cuts off the base of the badge and loosens the strands of the mushroom. 0.1% of salt was added to the purified water, and boiled water was added to the boiled water for 1 - 5 minutes for 1 - 5 minutes to remove the water. The degree of preference for the texture of the mushrooms was evaluated on a 9-point scale (Table 5). As a result of the preference evaluation, the taste of the mushrooms was 5.71, and the degree of preference was the lowest. Five minutes later, the taste of mushrooms was less and the taste was low. The texture of the zelkate mushroom was the best at 7.14 (Table 5).

A preference for the texture of the zelkova mushrooms Deviation time (min) Preference for mushroom texture ^* One 6.14 ± 0.90 2 7.00 ± 1.00 3 7.14 ± 0.69 4 6.43 + - 0.53 5 5.71 + - 0.95

* Rating: 9 points (1 point: I hate it, 5 points: I do not like it, I do not like it, 9 points: Very good).

(2) mushroom mushroom

Shiitake mushrooms are cut into 8 equal parts in the shape of pizza on the basis of freshly cut mushrooms, cut into 12 equal parts according to the size, and then cut into 2 parts by 5 cm. 0.1% of salt was added to the purified water and boiled. The mushrooms were boiled for 1 - 5 minutes each for 1 - 5 minutes. The degree of preference for the texture of the mushrooms was evaluated on a 9-point scale (Table 6). As a result of the preference evaluation, the preference score was the highest at 7.00 for 3 minutes and the lowest value was 5.43 for the fresh mushroom. Other 2, 4, and 5 min. The safflower mushroom was the best when it was 3 minutes.

Preference for the texture of fresh mushroom poached over time Deviation time (min) Preference for mushroom texture ^* One 5.43 ± 0.79 2 6.71 ± 1.11 3 7.00 + - 0.82 4 6.71 ± 1.60 5 6.71 + - 0.49

* Rating: 9 points (1 point: I hate it, 5 points: I do not like it, I do not like it, 9 points: Very good).

Experimental Example  5: Setting the condition of the step to defeat the squid

The squid, which was used in the present invention, was used only for squid body, and the size was cut to 10 x 50 mm. At this time, the degree of preference for the appearance and texture was evaluated on a 9-point scale (Table 7). As a result, both the appearance and the texture were good, and the cuttlefish with the sheath was good. The cuttlefish with the sheath has good texture, but it can be distinguished from the mushroom with similar size and color, and it is considered that the sauce has good flavor.

Preference according to presence or absence of cuttlefish Presence of cuttlefish Exterior Texture has exist 7.76 ± 0.63 7.44 0.40 none 5.24 ± 0.80 5.12 ± 1.22

* Rating: 9 points (1 point: I hate it, 5 points: I do not like it, I do not like it, 9 points: Very good).

The salting time of squid was 0.1% of salt in purified water, simmered in boiling water for 1 - 5 minutes, filtered through a wicket, and wiped off. The likelihood of the texture of the squid marinated over time was evaluated on a 9-point scale (Table 8). As a result of the preference evaluation, the preference score was 7.88 when the squid was cooked for 1 minute. The squid was the best one minute.

A preference for the texture of cuttlefish at the time of dipping Deviation time (min) Symbol for squid texture ^* One 7.88 0.43 1.5 6.14 ± 2.11 2 5.66 ± 1.63 3 5.13 + - 2.40 4 4.08 ± 1.92 5 3.22 ± 2.16

* Rating: 9 points (1 point: I hate it, 5 points: I do not like it, I do not like it, 9 points: Very good).

Experimental Example  6: Condition setting of seasoning step

The mushroom and squid were pre-cooked in the soy sauce seasoning. However, the mushroom and squid were cooked in the pre-seasoned mushroom and squid. However, And put the boiled soy sauce seasoning liquid to taste the mushroom and squid. Mushroom - To make seasoning time, you can boil the squid in a glass bottle containing 25 g each of mushroom, squid, mushroom, squid, and squid in order to set the seasoning time. Pour 55 g of soy sauce seasoned boiled at 80 ℃. And then seasoned for 1, 2, 3, 4, and 5 hours, respectively (Table 9). The preference score of mushroom - squid simmered in each time was evaluated on a 9 - point scale. As a result of the preference evaluation, 7.07 was the best when the seasoning time was 5 hours, and 6.63 when the seasoning time was 4 hours. Opinion suggests that mushrooms taste better for more than 3 hours and that squid should season for more than 4 hours. As a result, the seasoning time of mushroom - squid was determined to be 5 hours.

Stewed with seasoning time of boiled foods including mushrooms and squid Seasoning time (afternoon) Mushrooms - Stewed squid * One 5.14 + 0.49 2 6.00 0.70 3 6.14 ± 0.69 4 6.63 + - 0.33 5 7.07 ± 0.65

* Rating: 9 points (1 point: I hate it, 5 points: I do not like it, I do not like it, 9 points: Very good).

Example  2: Primary preparation of boiled foods including mushrooms and squid

First, the blend ratio of soy sauce, sugar, sake, vegetable broth, garlic, ginger, dried kelp and sesame seeds as raw materials of seasoning liquid was selected as shown in Table 10. Soy sauce was compared with soy sauce ratio of 15% and 25% based on 20% content, and added 3% based on 5% sugar. The ratio of the vegetable broth to be added to the richness and the ratio of the seasoning solution diluted 1: 1 with purified water was set, and the other ingredients were used in the same amount. The five kinds of seasoning liquids were heated for 10 minutes each, and the masher was filtered out on a teabag.

The formulation ratio of seasoning liquid of Example 2 Raw materials Example 2-1 Example 2-2 Example 2-3 Examples 2-4 Example 2-5 Soy (g) 15 20 20 20 25 Vegetable broth (g) 65 60 30 62 55 Purified water (g) - - 30 - - White sugar (g) 5 5 5 3 5 Garlic (g) 6 6 6 6 6 Ginger (g) 2.9 2.9 2.9 2.9 2.9 Taste (g) 5 5 5 5 5 Dried kelp (g) One One One One One Tonghoochu (g) 0.1 0.1 0.1 0.1 0.1 Sum 100 100 100 100 100

In the preliminary experiment for preparing the mushroom-squid stew (Example 1), if each mushroom and squid were directly poured into the seasoning solution, in Example 2, a glass bottle prepared with mushroom, mushroom and squid prepared with boiling water (100 mL jam bottle) were mixed with 25 g each. Five kinds of seasonings were boiled at about 80 ° C, and then 60 g of the total amount of the ingredients was injected. A glass bottle containing 135 g of the contents was closed for 5 hours and then seasoned with each ingredient at room temperature for 5 hours. Seasoned mushroom - The glass bottle containing the simmered squid was sterilized in boiling water for 5 minutes to complete the preparation of mushroom-squid.

Experimental Example  7: Example  2 Evaluation of Salinity and pH of Stewed Foods

As a result of measurement of salinity and pH for Examples 2-1 to 2-5, the saltiness of the seasoning solution was found to be 24.9 in Example 2-1 containing soy sauce 15%, 26.1 in Example 2-2 containing 20% soy sauce , And Example 2-3 containing 25% of the liver was 31.6. As the content of soy sauce was 20%, in the case of Examples 2-4 and 2-5 which are the same as those of Example 2-2, the salinity and the sugar content were lower than those of Example 2-2, respectively. The pH of the seasoning solution was 5.10-5.18. The salinity of the plantation was lowered by about 10 than the salinity of the seasoning solution and the pH was increased by about 1 (Table 11 and Table 12).

Evaluation of Salinity of Stewed Food of Example 2 Salinity Example 2-1 Example 2-2 Example 2-3 Examples 2-4 Example 2-5 Seasoning 24.9 26.1 24.9 19.2 31.6 Stewed liquid 14.1 14.9 14.1 11.5 16.5

Evaluation of Salinity of Stewed Food of Example 2 pH Example 2-1 Example 2-2 Example 2-3 Examples 2-4 Example 2-5 Seasoning 5.18 5.13 5.10 5.13 5.05 Stewed liquid 6.12 6.05 6.08 6.18 5.98

Experimental Example  8: Example  2 Preference evaluation of boiled foods

A total of 8 kinds of mushrooms - squid simmered in 9 points scale (9 points is very good, 5 points is normal, 1 point is very bad), overall taste, appearance, incense, salty taste, sweetness, sourness, The preference of the item was examined. As a result, it was found that in Example 2-1, both of the overall preference (7.44), appearance (7.78), fragrance (7.33), salty taste (7.22), sweet taste (7.11), sour taste (6.67) (Table 13). Next, Examples 2-2 and 2-3 were good in overall acceptability (7.11). The ratio of soy sauce was about 20% in the seasoning of stewed rice. However, the sensory evaluation of boiling was stronger in salty taste and lower in palatability and higher in soy sauce content. In contrast to the expectation that the content of the vegetable broth would be higher and the taste of the vegetable broth would be higher, the vegetable broth was diluted (50% dilution), the preference of the Example 2-3 was the best, and the flavor of garlic and ginger was strong .

Evaluation of the preference of the simmered food of Example 2 Item Example 2-1 Example 2-2 Example 2-3 Examples 2-4 Example 2-5 Overall likelihood 7.44 ± 0.73 7.11 + 0.78 7.11 + 0.78 6.22 ± 0.97 5.11 ± 0.78 Exterior 7.78 + - 0.67 7.67 ± 0.50 7.44 1.01 7.56 ± 0.88 6.89 ± 1.36 incense 7.33 ± 0.71 6.89 ± 0.60 7.22 ± 0.83 6.78 ± 0.83 6.44 ± 1.24 Salty taste 7.22 ± 1.09 6.56 ± 1.24 6.67 ± 1.22 6.11 + - 0.93 4.89 ± 0.78 sweetness 7.11 ± 1.17 6.44 1.01 6.78 ± 1.09 6.44 ± 0.88 5.78 ± 1.20 Sour taste 6.67 ± 0.50 6.33 ± 0.50 6.33 ± 0.87 6.22 ± 0.83 5.78 ± 0.83 Richness 6.89 ± 1.17 6.89 ± 1.05 7.11 + - 0.93 6.89 0.93 5.78 + - 0.67 Texture 7.11 ± 1.05 7.11 + - 0.93 7.11 + 0.78 6.78 ± 0.83 6.78 ± 0.83

Fig. 1 is a graph showing the preference evaluation of the afforested foods of Examples 2-1 to 2-5. Fig.

Example  3: Secondary production of boiled foods including mushrooms and squid

The ratio of soy sauce was 10%, 13%, and 15% in the case of the second seasoning liquid in which the blending ratio was improved on the basis of Example 2-1 in which the preference in Example 2 was good. Vegetable broth was the same as 30%, and the difference in the mixing ratio was filled with purified water. The ratio of garlic and ginger was strong, and the ratio was lowered. As shown in Table 14, the mixing ratio of four kinds of seasoning liquids was selected. The seasoning solution was heated for 10 minutes each time, and the mash was filtered through a teabag.

The formulation ratio of the seasoning liquid of Example 3 Raw materials Example 3-1 Example 3-2 Example 3-3 Example 3-4 Soy (g) 10 13 15 15 Vegetable broth (g) 30 30 30 30 Purified water (g) 45 42 40 42 White sugar (g) 5 5 5 3 Garlic (g) 3 3 3 3 Ginger (g) 1.5 1.5 1.5 1.5 Taste (g) 5 5 5 5 Dried kelp (g) 0.4 0.4 0.4 0.4 Tonghoochu (g) 0.1 0.1 0.1 0.1 Sum 100 100 100 100

Then, in a glass bottle (100 mL jam bottle) prepared with boiling water, a mixture of 30 g of each of mulberry and mushroom and 25 g of squid was mixed in a prepared jellyfish mushroom, shrimp mushroom and squid. The mushroom content was increased by 10 g higher than that of Example 2, and each of the four seasoning liquids was boiled and then filled with 55 g of the total amount of the materials. The contents were then closed with a total of 140 g of the contents, . The seasoned stewed glass bottle was sterilized in boiling water for 5 minutes to complete the preparation of mushroom-squid.

Experimental Example  9: Example  Evaluation of salinity and pH of boiled foods

Salinity and pH were measured for Examples 3-1 to 3-4. As a result of lowering the soy sauce content of the seasoning liquid to 10-15% of the first seasoning, the salinity was 15.5-19.3 and the pH was 5.15-5.21. The salting solution had a salinity of 9.1-10.7 and a pH of 6.28-6.44. It was confirmed that as the salinity decreases, the pH becomes higher (Table 15 and Table 16).

Evaluation of Salinity of Stewed Food of Example 3 Salinity Example 3-1 Example 3-2 Example 3-3 Example 3-4 Seasoning 15.5 18.9 19.3 16.4 Stewed liquid 9.1 10.7 10.7 10.4

PH evaluation of the afforested food of Example 3 pH Example 3-1 Example 3-2 Example 3-3 Example 3-4 Seasoning 5.21 5.15 5.18 5.18 Stewed liquid 6.44 6.38 6.28 6.28

Experimental Example  10: Example  3 Evaluation of Preference for Prepared Foods

8 mushrooms on a total of 9 kinds of mushrooms - squid simmered (9 points are very good, 5 points are normal, 1 is very bad), overall taste, appearance, incense, salty, sweet, sour, The likelihood of items was examined (Table 17). As a result, it was found that Example 3-2 was the best in the preference for all the preference (7.67), appearance (7.67), salty taste (7.33), sweet taste (7.22), sour taste (7.11) Which was more favorable than the first mushroom-squid simmered. Especially, salty taste of 10% soy sauce was lowest in salty taste and lowest in salty taste.

Evaluation of preference of the simmered food of Example 3 Item Example 3-1 Example 3-2 Example 3-3 Example 3-4 Overall likelihood 6.44 ± 1.42 7.67 ± 0.50 7.11 + 1.76 7.11 ± 1.27 Exterior 7.00 + - 0.50 7.67 ± 0.50 7.56 ± 0.73 7.44 ± 0.73 incense 6.67 ± 1.12 6.89 ± 1.17 7.00 + - 0.87 6.89 ± 1.36 Salty taste 6.33 ± 1.80 7.33 ± 1.00 7.00 1.87 6.89 ± 1.27 sweetness 6.56 ± 1.24 7.22 ± 0.97 6.67 ± 1.73 7.00 ± 1.41 Sour taste 6.33 ± 2.06 7.11 + 1.36 6.89 ± 1.54 7.11 + 1.36 Richness 6.44 ± 2.13 7.22 ± 1.09 6.89 ± 1.36 7.00 0.71 Texture 7.67 ± 1.00 7.56 ± 0.53 7.22 ± 1.30 7.33 ± 1.12

Fig. 2 is a graph showing the preference evaluation of the simmered foods of Examples 3-1 to 3-4. Fig.

Example  4: Third production of boiled foods including mushrooms and squid

The seasoning solution of Example 4 was prepared by adding Laurel water and basil, which are spices, to the seasoning solution of Example 3-2, which had the best preference in Example 3, to improve the mixing ratio. The blend ratio of 0.1% of laurel leaf, 0.1% of basil, 0.06% of laurel leaf and 0.04% of basil is shown in Table 18. The seasoning solution was heated for 10 minutes each time, and the mash was filtered through a teabag.

The formulation ratio of the seasoning liquid of Example 4 Raw materials Example 4-1 Example 4-2 Example 4-3 Example 4-4 Soy (g) 13 13 13 13 Vegetable broth (g) 30 30 30 30 Purified water (g) 42 41.9 41.9 41.9 White sugar (g) 5 5 5 5 Garlic (g) 3 3 3 3 Ginger (g) 1.5 1.5 1.5 1.5 Taste (g) 5 5 5 5 Dried kelp (g) 0.4 0.4 0.4 0.4 Tonghoochu (g) 0.1 0.1 0.1 0.1 Laurel leaves (g) - 0.1 - 0.06 Basil (g) - - 0.1 0.04 Total (g) 100 100 100 100

Then, in a glass bottle (100 mL jam bottle) prepared with boiled water, a mixture of 30 g of each of mushroom mushroom and mushroom and 25 g of squid was mixed in a glass jar prepared with a mushroom, a mushroom and a squid. Each of the four seasonings was boiled, and then 55 g of the total amount of the ingredients was filled. The contents were filled with a total of 140 g, the lid was closed, and each ingredient was seasoned at room temperature for 5 hours. The seasoned stewed glass bottle was sterilized in boiling water for 5 minutes to complete the preparation of mushroom-squid.

Experimental Example  11: Example  4 Evaluation of Salinity and pH of Stewed Foods

Salinity and pH were measured for Examples 4-1 to 4-4. The content of liver in the seasoning solution was the same as 13% but the salinity was 19.1-20.0 and the salinity difference was about 1 and the pH was 5.18-5.3. The salting solution had a salinity of 10.5-11.7 and a pH of 6.16-6.36 (Table 19 and Table 20).

Evaluation of Salinity of Stewed Food of Example 4 Salinity Example 4-1 Example 4-2 Example 4-3 Example 4-4 Seasoning 19.1 20.0 19.9 19.5 Stewed liquid 10.5 11.7 11.4 10.7

PH evaluation of the afforested food of Example 4 pH Example 4-1 Example 4-2 Example 4-3 Example 4-4 Seasoning 5.3 5.18 5.21 5.20 Stewed liquid 6.36 6.18 6.22 6.16

Experimental Example  12: Example  3 Evaluation of Preference for Prepared Foods

8 mushrooms on a total of 9 kinds of mushrooms - squid simmered (9 points are very good, 5 points are normal, 1 is very bad), overall taste, appearance, incense, salty, sweet, sour, The likelihood of items was examined (Table 21). As a result, it was found that the sample of Example 4-4 was evaluated as the best in the preference degree in the overall acceptability (8.14), flavor (7.57) and salty taste (7.57) Respectively. In particular, in the examples added from Example 4-1 in which spices were not added, preference for flavor, salty taste, and richness was improved.

Evaluation of the preference of the simmered food of Example 4 Item Example 4-1 Example 4-2 Example 4-3 Example 4-4 Overall likelihood 7.14 ± 0.38 8.00 0.82 7.86 ± 1.07 8.14 ± 0.69 Exterior 8.29 + 0.49 8.14 + 0.38 8.29 + 0.49 8.14 ± 0.69 incense 7.00 ± 1.00 7.43 ± 0.53 7.43 ± 0.79 7.57 ± 0.79 Salty taste 7.29 + 0.49 7.71 + - 0.76 7.57 ± 0.79 7.71 + - 0.49 sweetness 7.29 ± 0.76 7.27 + - 0.95 7.14 ± 0.90 7.29 ± 1.11 Sour taste 7.29 ± 1.38 7.14 ± 1.07 7.00 ± 1.29 7.43 ± 1.27 Richness 7.14 ± 0.38 8.00 0.82 7.57 ± 0.79 7.86 ± 0.69 Texture 7.86 ± 0.69 8.14 ± 0.69 7.86 ± 0.69 8.14 ± 0.69

Fig. 3 is a graph showing the preference evaluation of the simmered foods of Examples 4-1 to 4-4.

Example  5: Manufacture of boiled foods including final mushrooms and squid

Finally, in the manufacturing process of mushroom-squid simmered beef, first prepare the prepared Zelmangan mushroom and the fresh mushroom in 0.1% salted water for 3 minutes. The cut squid is cut into boiling water containing 0.1% salt and 1% lemon juice (20% lemon juice) for 1 minute. In a glass bottle (100 mL jam bottle) prepared by sterilization, a mixture of 30 g of the mushroom mushroom and 25 g of the squid is added to the mixture. The most excellent seasoning liquid is soy sauce 13%, vegetable broth 30%, purified water 41.9%, white sugar 5%, garlic 3%, ginger 1.5%, ginger 5%, dried kelp 0.4%, turmeric 0.1%, laurel leaf 0.06% 0.04% (Table 22). When boiled in high heat, the seasoning solution boiled for 10 minutes is filled with 55 g of the total amount of the ingredients. The total amount of the ingredients is 140 g, and the lid is closed. Dune. Seasoned stewed glass bottles are sterilized in boiling water for 5 minutes to complete mushroom-squid stew.

Mixing ratio of boiled seasoning liquid including final mushroom and squid Raw materials Mixing ratio Soy (g) 13 Vegetable broth (g) 30 Purified water (g) 41.9 White sugar (g) 5 Garlic (g) 3 Ginger (g) 1.5 Taste (g) 5 Dried kelp (g) 0.4 Tonghoochu (g) 0.1 Laurel leaves (g) 0.06 Basil (g) 0.04 Total (g) 100

Fig. 4 shows a process for producing a simmered food including mushrooms and squid according to Example 5 above.

Claims (14)

(a) preparing a squid in boiled water containing salt for 2 to 4 minutes and boiled for 30 seconds to 1 minute and 30 seconds in boiled water containing mushroom and salt and lemon juice;
(b) obtaining a seasoning solution containing 11 to 15% by weight of soy sauce, 25 to 35% by weight of vegetable broth, 41 to 43% by weight of purified water, and 4 to 6% by weight of sugar based on the total weight of the seasoning solution; And
(c) a step of adding to the seasoning solution obtained in the step (b) the sweet potato mushroom prepared in the step (a) and the deep-fried squid, followed by seasoning, and a method for producing a fried food including mushroom and squid
delete The method according to claim 1,
Wherein the seasoning liquid further comprises garlic, ginger, garlic, dried kelp, and pepper.
4. The method of claim 3, wherein the seasoning further comprises a laurel leaf and a basil.
The method according to claim 1,
Wherein the vegetable broth is obtained by adding a mixture of radish, onion, green onion, garlic, ginger, and kelp to water, heating for 1 to 3 hours at a temperature of 90 to 110 캜, and then removing the solid content.
6. The method of claim 5,
The mixing ratio of the above radish, onion, garlic, ginger and sea tangle is 20 to 30 parts by weight: 30 to 40 parts by weight: 15 to 25 parts by weight: 7 to 13 parts by weight: 1 to 3 parts by weight: How to deny it.
The method according to claim 1,
Wherein the mushroom is a Zelgite strand mushroom, a mushroom mushroom, a top mushroom, a shiitake mushroom, a mushroom mushroom, a mushroom mushroom, or a combination thereof.
delete The method according to claim 1,
The squid is a method of killing the body of a cuttlefish squid.
delete The method according to claim 1,
Wherein the mixing ratio of the poached mushroom and the batted squid is 1.5 to 2.5 parts by weight: 0.5 to 1.5 parts by weight.
The method according to claim 1,
Wherein the seasoning step lasts from 4 hours to 6 hours.
The method according to claim 1,
Wherein the seasoning is carried out at 50 ° C to 80 ° C.
A boiled food, which is prepared by the method of any one of claims 1, 3 to 7, 9 and 11 to 13, and contains seasoning liquid, mushroom, and squid including vegetable broth.

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