KR101892035B1 - A drying method for cuttlefish having lactic acid bacteria - Google Patents
A drying method for cuttlefish having lactic acid bacteria Download PDFInfo
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 96
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 48
- 239000004310 lactic acid Substances 0.000 title claims abstract description 48
- 241000894006 Bacteria Species 0.000 title claims abstract description 46
- 238000001035 drying Methods 0.000 title claims abstract description 13
- 241000238371 Sepiidae Species 0.000 title 1
- 241000238366 Cephalopoda Species 0.000 claims abstract description 86
- 230000001376 precipitating effect Effects 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 5
- 210000001835 viscera Anatomy 0.000 claims abstract description 3
- 238000001556 precipitation Methods 0.000 claims description 11
- 238000004080 punching Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 230000000694 effects Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
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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
- A23L17/50—Molluscs
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
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Abstract
본 발명은 유산균이 함유된 오징어를 제조하는 방법에 관한 것이다. 본 발명에 따른 유산균 오징어 제조방법은 오징어를 할복하여 내장을 제거한 후 세척하는 세척단계와, 세척된 오징어를 유산균이 함유된 유산균액에 침전하는 침전단계와, 상기 유산균액에 침전했던 오징어를 1차로 건조하는 단계와, 상기 1차 건조된 오징어로 유산균이 포함된 증기를 공급하는 증기공급단계와, 상기 증기가 공급된 오징어를 2차로 건조하는 단계를 포함한다. The present invention relates to a method for producing squid containing lactic acid bacteria. A method of manufacturing lactic acid bacteria squid according to the present invention comprises a washing step of removing squid and removing the viscera, a step of precipitating the washed squid into a lactic acid bacterium containing lactic acid bacterium, Drying the dried squid; supplying a steam containing the lactic acid bacteria to the primary dried squid; and drying the squid supplied with the steam secondarily.
Description
본 발명은 유산균 오징어 제조방법에 관한 것으로, 보다 상세하게는 건강증진의 효과가 도모되며 오징어 특유의 비린내를 제거할 수 있는 유산균 오징어 제조방법에 관한 것이다.The present invention relates to a lactic acid bacteria squid production method, more particularly, to a lactic acid bacteria squid production method capable of promoting the health promotion effect and capable of removing fish crab peculiar to squid.
일반적으로 오징어는 장기 보관이 가능하도록 건조되어 유통 판매되며, 이와 같은 건조오징어를 제조하는 방법과 관련하여 등록특허 제1122467호(발명의 명칭 : 건조오징어의 가공방법 및 그로부터 제조된 건조오징어)가 제안된 바 있다. In general, squid is dried and distributed and sold for long-term storage. Regarding the method of manufacturing such dried squid, registered patent No. 1122467 (name of invention: processing method of dried squid and dry squid produced therefrom) .
하지만, 건조 오징어는 특유의 냄새를 포함하기 때문에, 일부 소비자들이 건조된 오징어를 꺼려하는 문제점이 있다. However, since dried squid contains a characteristic odor, there is a problem that some consumers reluctant to dried squid.
본 발명은 상기한 문제점을 해결하기 위한 것으로, 본 발명의 목적은 유산균이 함유된 건조오징어를 제조하는 방법을 제공하는 것이다.SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and it is an object of the present invention to provide a method for producing dried squid containing lactic acid bacteria.
본 발명에 따른 유산균 오징어 제조방법은 오징어를 할복하여 내장을 제거한 후 세척하는 세척단계와, 세척된 오징어를 유산균이 함유된 유산균액에 침전하는 침전단계와, 상기 유산균액에 침전했던 오징어를 1차로 건조하는 단계와, 상기 1차 건조된 오징어로 유산균이 포함된 증기를 공급하는 증기공급단계와, 상기 증기가 공급된 오징어를 2차로 건조하는 단계를 포함하는 것을 특징으로 한다.A method of manufacturing lactic acid bacteria squid according to the present invention comprises a washing step of removing squid and removing the viscera, a step of precipitating the washed squid into a lactic acid bacterium containing lactic acid bacterium, Drying the dried squid; supplying steam containing the lactic acid bacteria to the primary dried squid; and drying the squid supplied with the steam secondarily.
본 발명에 따르면, 상기 침전단계는, 세척된 오징어를 유산균이 함유된 유산균액에 침전하는 1차침전단계와, 상기 1차 침전된 오징어를 니들로 펀칭하여 미세공을 형성하는 펀칭단계와, 상기 펀칭된 오징어를 상기 유산균액에 침전하는 2차침전단계를 포함하는 것이 바람직하다.According to the present invention, the precipitation step comprises a first precipitation step of precipitating the washed squid into a lactic acid bacteria solution containing lactic acid bacteria, a punching step of forming micropores by punching the squid firstly precipitated with a needle, And a second precipitation step of precipitating punched squid into the lactic acid bacteria solution.
또한, 본 발명에 따르면 상기 2차침전단계에서는 상기 유산균액에 기포를 발생시키는 상태에서 상기 오징어를 침전하는 것이 바람직하다.Further, according to the present invention, it is preferable that the squid is precipitated in a state of generating bubbles in the lactic acid bacteria solution in the secondary precipitation step.
또한, 본 발명에 따르면 상기 펀칭단계에서는 원통 형상으로 형성되며 외주면에 상기 니들이 복수로 마련되어 있는 니들롤러를 회전시키는 상태에서, 상기 오징어를 상기 니들롤러의 하방으로 통과시키는 것이 바람직하다.According to the present invention, in the punching step, it is preferable that the squid is passed under the needle roller in a state in which the needle roller is formed in a cylindrical shape and the needle rollers provided with a plurality of needles on the outer circumferential surface are rotated.
본 발명에 따르면 건조된 오징어에 유산균이 함유되므로, 이를 섭취한 소비자들의 건강이 더욱더 향상된다.According to the present invention, since the dried squid contains lactic acid bacteria, the health of the consumers who ingest it is further improved.
또한, 본 발명에 따르면 오징어에 유산균을 효율적으로 함유시킬 수 있다.Further, according to the present invention, lactic acid bacteria can be efficiently contained in squid.
도 1을 본 발명의 일 실시예에 따른 유산균 오징어 제조방법의 개략적인 흐름도이다.
도 2는 본 발명의 일 실시예에 따른 니들롤러의 개략적인 단면도이다.FIG. 1 is a schematic flow chart of a lactic acid bacterium squid manufacturing method according to an embodiment of the present invention.
2 is a schematic cross-sectional view of a needle roller according to an embodiment of the present invention.
이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예에 따른 유산균 오징어 제조방법에 관하여 설명한다.Hereinafter, a lactic acid bacteria squid manufacturing method according to a preferred embodiment of the present invention will be described with reference to the accompanying drawings.
도 1을 본 발명의 일 실시예에 따른 유산균 오징어 제조방법의 개략적인 흐름도이며, 도 2는 본 발명의 일 실시예에 따른 니들롤러의 개략적인 단면도이다.FIG. 1 is a schematic flowchart of a lactic acid bacterium squid manufacturing method according to an embodiment of the present invention, and FIG. 2 is a schematic cross-sectional view of a needle roller according to an embodiment of the present invention.
도 1을 참조하면, 본 실시예에 따른 유산균 오징어 제조방법은 세척단계(S10)와, 침전단계(S20)와, 1차 건조단계(S30)와, 증기공급단계(S40)와, 2차건조단계(S50)를 포함한다.Referring to FIG. 1, the lactic acid bacteria squid manufacturing method according to the present embodiment includes a washing step S10, a precipitation step S20, a primary drying step S30, a steam supplying step S40, Step S50.
세척단계(S10)에서는 잡은 오징어를 할복하여 내장 등을 제거하고, 물로 세척한다. In the cleaning step (S10), the squid is picked up to remove the built-in lamp and washed with water.
침전단계(S20)는 1차침전단계(S21)와, 펀칭단계(S22)와, 2차침전단계(S23)를 포함한다.The settling step S20 includes a first settling step S21, a punching step S22, and a second settling step S23.
1차침전단계(S21)에서는 유산균이 포함된 유산균액에 세척된 오징어를 침전한다.In the first precipitation step (S21), the washed squid is precipitated in the lactic acid bacteria-containing lactic acid bacteria solution.
펀칭단계(S22)는 오징어에 유산균이 잘 스며들도록 오징어의 몸통에 미세공을 형성하는 단계이다. 본 실시예의 경우, 도 2에 도시된 바와 같이 원통 형상으로 형성되며, 외주면에 다수의 니들(101)이 형성되어 있는 니들롤러(100)를 회전하는 상태에서, 오징어를 니들롤러(100)의 하방으로 통과시킨다. 그러면, 오징어가 니들롤러(100)에 의해 가압되어 펴지면서, 동시에 니들(101)에 의해 오징어가 펀칭되면서 오징어에 미세공이 형성된다. 이때, 니들(101)이 오징어를 관통하지 않는 정도, 바람직하게는 오징어 몸통 두께의 1/2 정도로 미세공을 형성하는 것이 바람직하다.The punching step S22 is a step of forming micropores in the body of the squid so that the lactic acid bacteria can penetrate well into the squid. 2, in a state in which the
2차침전단계(S23)에서는 펀칭된 오징어를 다시 유산균액에 침전시킨다. 이때, 기포발생기를 통해 유산균액에 기포를 발생시키고 있는 상태에서 오징어를 침전시키면, 기포 방울들의 작용에 의해 오징어에 형성된 미세공으로 유산균들이 더 효율적으로 침투된다. 나아가, 기포 작용에 의해(예를 들어 기포가 오징어로 분사되어 오징어의 표면에 닿게 됨)에 의해 오징어의 육질이 탄력적으로 될 뿐 아니라, 유산균액의 흡수률도 향상된다. In the second precipitation step (S23), the punched squid is precipitated again in the lactic acid bacteria solution. At this time, when the squid is settled in a state where bubbles are generated in the lactic acid bacteria solution through the bubble generator, the lactic acid bacteria are more efficiently penetrated into the micro-bubbles formed in the squid by the action of bubbles. Furthermore, the bubble effect (for example, the bubble is sprayed with squid and touches the surface of the squid) causes not only the meat quality of the squid to be elastic but also the absorption rate of the lactic acid bacteria solution.
1차 건조단계(S30)에서는 침전이 완료된 오징어를 1차로 건조시킨다. 이때, 오징어를 상온(약 25℃)에서 건조하며, 오징어 체내에 함유된 수분량 중 30 ~ 40% 정도를 건조시킨다. 이는, 오징어의 체내에 수분이 60 ~ 70% 정도 일때, 후술하는 증기공급단계(S40)에서 증기가 오징어의 체내로 효율적으로 스며들기 때문이다.In the first drying step (S30), the squid that has been precipitated is dried first. At this time, the squid is dried at room temperature (about 25 ° C), and about 30 to 40% of the water content contained in the squid body is dried. This is because, when the water content in the squid body is about 60 to 70%, the steam effectively flows into the squid body in the steam supply step (S40) described later.
증기공급단계(S40)는 1차건조단계(S30) 이후 진행되며, 증기발생장치를 이용하여 1차적으로 건조된 오징어에 유산균이 함유된 증기를 공급한다. 그리고, 이 과정에서 오징어에 유산균이 한 번 더 스며들게 된다. 이때, 증기의 온도는 60℃ ~ 80℃ 사이인 것이 바람직하다. 이는, 증기의 온도가 60℃ 미만인 경우에는 오징어로 증기 성분이 흡수되는 효율이 떨어지기 때문이며, 증기의 온도가 80℃를 초과하는 경우에는 오징어가 변질되기 때문이다(즉, 오징어가 삶아짐).The steam supply step (S40) is performed after the primary drying step (S30), and the steam containing the lactic acid bacteria is supplied to the squid primarily dried using the steam generator. In this process, the lactic acid bacteria once more permeate the squid. At this time, the temperature of the steam is preferably between 60 ° C and 80 ° C. This is because, if the temperature of the steam is lower than 60 ° C, the efficiency of absorbing the vapor component by the squid decreases, and if the temperature of the steam exceeds 80 ° C, the squid is altered (that is, the squid is boiled).
2차건조단계(S50)에서는 증기공급단계를 거친 오징어를 한 번 더 건조하여 완전히 건조시킨다.In the secondary drying step (S50), the squid fed through the steam supply step is once again dried to be completely dried.
상기한 구성의 본 발명에 따르면, 오징어에 유산균이 함유된 상태로 건조되므로, 오징어의 섭취시 건강증진의 효과가 나타나게 된다.According to the present invention having the above-described constitution, since the squid is dried in a state containing lactic acid bacteria, the effect of improving health upon consumption of squid appears.
또한, 오징어를 니들로 펀칭한 상태에서 유산균액에 침전시키므로, 유산균을 오징어에 더 효율적으로 흡수시킬 수 있다.In addition, since squid is deposited in the lactic acid bacteria solution while piercing the squid with the needles, the lactic acid bacteria can be more efficiently absorbed into the squid.
나아가, 오징어를 유산액에 침전할 때 유산균액 내에서 기포를 발생시켜 줌으로써 오징어로 유산균이 효율적으로 흡수되며, 오징어의 탄력이 증가하여 육질이 향상되게 된다. Furthermore, when squid is settled in the lactic acid solution, bubbles are generated in the lactic acid bacteria solution, so that the lactic acid bacteria are efficiently absorbed by the squid, and the elasticity of the squid increases and the meat quality is improved.
이상에서 본 발명의 바람직한 실시예에 대해 도시하고 설명하였으나, 본 발명은 상술한 특정의 바람직한 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시가 가능한 것은 물론이고, 그와 같은 변경은 청구범위 기재의 범위 내에 있게 된다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation in the embodiment in which said invention is directed. It will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the appended claims.
M100...유산균 오징어 제조방법
S10...세척단계
S20...침전단계
S30...1차건조단계
S40...증기공급단계
S50...2차건조단계
100...니들롤러How to make lactic acid squid ...
S10 ... washing step
S20 ... Settling phase
S30 ... Primary drying step
S40 ... Steam supply step
S50 ... Secondary drying step
100 ... needle roller
Claims (5)
세척된 오징어를 유산균이 함유된 유산균액에 침전하는 침전단계;
상기 유산균액에 침전했던 오징어를 1차로 건조하는 단계;
상기 1차 건조된 오징어로 유산균이 포함된 증기를 공급하는 증기공급단계; 및
상기 증기가 공급된 오징어를 2차로 건조하는 단계;를 포함하며,
상기 침전단계는,
세척된 오징어를 유산균이 함유된 유산균액에 침전하는 1차침전단계와,
상기 1차 침전된 오징어를 니들로 펀칭하여 미세공을 형성하는 펀칭단계와,
상기 펀칭된 오징어를 상기 유산균액에 침전하는 2차침전단계를 포함하며,
상기 펀칭단계에서는 원통 형상으로 형성되며 외주면에 상기 니들이 복수로 마련되어 있는 니들롤러를 회전시키는 상태에서, 상기 오징어를 상기 니들롤러의 하방으로 통과시킴으로써, 상기 오징어가 상기 니들롤러에 의해 가압되어 펴짐과 동시에 펀칭되는 것을 특징으로 하는 유산균 오징어 제조방법.A cleaning step of removing the viscera and washing after removing the squid;
A precipitating step of precipitating the washed squid into a lactic acid bacteria solution containing lactic acid bacteria;
Drying the squid firstly precipitated in the lactic acid bacteria solution;
A steam supplying step of supplying steam containing lactic acid bacteria to the primary dried squid; And
And secondly drying the squid supplied with the steam,
In the precipitation step,
A first precipitation step in which the washed squid is precipitated in a lactic acid bacteria solution containing lactic acid bacteria,
A punching step of punching the squid primarily precipitated with a needle to form micropores,
And a second precipitation step of precipitating the punched squid into the lactic acid bacteria solution,
In the punching step, the squid is passed under the needle roller in a state in which the needle roller is formed in a cylindrical shape and has a plurality of needles on the outer circumferential surface thereof rotated, so that the squid is pushed and spread by the needle roller Punching the lactic acid bacteria squid.
상기 2차침전단계에서는 상기 유산균액에 기포를 발생시키는 상태에서 상기 오징어를 침전하는 것을 특징으로 하는 유산균 오징어 제조방법.The method according to claim 1,
And in said secondary precipitation step, said squid is precipitated in a state of generating air bubbles in said lactic acid bacteria solution.
상기 펀칭단계에서는 상기 니들이 상기 오징어를 관통하지 않는 범위 내에서 상기 오징어를 펀칭하는 것을 특징으로 하는 유산균 오징어 제조방법.The method according to claim 1,
Wherein the punching step punches the squid within a range that the needle does not penetrate the squid.
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| JP2004154055A (en) * | 2002-11-06 | 2004-06-03 | Nippon Suisan Kaisha Ltd | Fish and shellfish treated with lactobacillus culture solution having antibacterial and antioxidative functions |
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