KR101958681B1 - Making Method of Canned Spicy Roasted Oyster - Google Patents

Abstract

The present invention relates to a method for manufacturing a canned spicy roasted oyster. Specifically, the present invention relates to a method for manufacturing a high-value canned spicy roasted oyster in which oysters collected from mid March to May are used while allowing a user to eat the same for all the year round by preventing food poisoning since the canned spicy roasted oyster is manufactured by undergoing a steaming process, a roasting process and a sterilization process, and also spicy additives are added to the oysters. And the canned spicy roasted oyster is rich in nutrition and has a pleasant flavor by adding a spicy taste to a roast taste and adding an oyster concentrate thereto.

Description

{Making Method of Canned Spicy Roasted Oyster}

The present invention relates to a method for producing a pungent flavored baked oyster oyster, which uses oysters collected from mid March to May. However, the oysters are used for cooking, baking, and sterilizing the oysters, And to a method for producing a pungent flavored baked oyster which is rich in nutrition and high in value, which can be eaten throughout the whole of the year, and which is accompanied by a roasted taste and a pungent taste, and an oyster concentrate.

Oysters are widely distributed around the world belong to the late dongmulmun (Mollusca), bivalve River (Bivalia), profit gakmok (Pteioda), oysters (Ostreidae), from the tropics to the local one. Oysters, which live in our country ganggul is native to the southern coast and the Nakdong Gadeokdo coast, including the oyster (Crassostrea gigas) (C. rivularis) , a bar that grows on the coast of the South Coast and East Coast of Southern witgul (C. nippona), the south coast and the west coast C. echinata , C. rosasea widely distributed in the southern and southern coasts, C. sinenis , Ostrea, denselamellosa ).

Vitamins and minerals are rich in various nutrients such as vitamins A1, B1, B2, B12, E, iron, and calcium. Oysters are much better digestible than other shellfish, It is also good for the recovery of the physical strength of anemia and liver disease patients. Calcium is not easily absorbed even if it is supplemented with medicine. Oysters are foods that have the fastest calcium absorption. In addition, it makes alkaline constitution, cleans blood, and acts as hypoglycemic agent by synergy of taurine, vitamin E and glycogen, and is effective for diabetes and hypertension which are adult diseases. Because calorie is low, it blocks obesity and breaks down melanin. Whitening facial light and taurine ingredient is effective for infant brain development. Glycogen becomes glucose as soon as it is absorbed in human body, it becomes energy source, and digestion is fast. And pregnant women. Unlike other shellfish, oysters are soft and have a high digestion rate of protein and other nutrients, so they can be used for infants, children, the elderly, and sick people.

Owing to its unique taste and soft texture, Owl is one of the most difficult shellfish in selection, storage and management because it is easy to eat. After a certain period of time, the oysters will change in taste, smell and texture due to the propagation of self-bacteria, and it is best not to buy it because it is not hygienic. However, if it is stored in the storage tank, it is recommended to store it in fresh water below 10 ℃. It is best not to exceed 1 week from the date of harvest. If it is harvest time, it should be stored in seawater below 10 ℃ for 4-6 days It is better not to exceed the above. Furthermore, in summer, there is a problem that it is difficult to consume oysters because ovaries are scattered around the oviposition period, the degree of obesity is lowered, the taste is slightly weakened, the temperature is high and it is easy to decay and food poisoning is likely to occur.

The oyster production period is usually produced from October to the following May. In November and November, the oyster picking was generally carried out after the end of May at the end of the harvest. The new oysters were picked in December and February, Of obesity is weak and nutritional components are somewhat less. From mid-March to May, the oysters were found to be full of obesity and rich in nutrients, but boiled oysters were produced mainly from oysters. The oysters of this period have a lower price and a richer nutritional content than kimchi. However, there is a problem to be careful when ingesting oysters because it is prone to corruption and a high probability of causing food poisoning as the temperature rises. Therefore, if you develop and produce products that are safer than oysters, it will be a product that can eat oysters throughout the season and safety of food poisoning.

Prior art relating to oyster canning is disclosed in Japanese Patent Application Laid-Open No. 10-2002-0019119 (entitled "Method of manufacturing canned oyster") by separating the shell and meat from the oyster matured and removing foreign matter from the separated oyster oyster A method of manufacturing an oyster canning method in which an oyster can be sterilized by injecting a bamboo salt aqueous solution into a can, sealing the oyster, and maintaining the taste, flavor and freshness of the oyster. Discloses a method for producing a smoked oyster which is vacuum-packed by smoothing the oyster taken from the oyster chip and adding an additive to the sampled oyster, Bamboo salt, or sorbitol, which is a technique focused on long-term storage rather than showing oyster-specific flavor.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the related art, and has the following objectives.

It is an object of the present invention to provide a spicy flavored baked oyster custard which contains all the nutrients exhibiting the unique effects of oysters and which is easy to use with good taste.

It is an object of the present invention to provide a method for manufacturing a pungent flavored baked oyster which can be easily demagnetized by kneading the oysters to obtain oysters, is useful for retaining the oysters, and can be stored for a long time without deteriorating quality while maintaining the original shape of oysters .

The present invention mainly uses oysters collected from mid March to May. However, since oysters are prevented from food poisoning including spicy taste additives along with cooking process, baking process, and sterilization process, oysters And to provide a method for producing canned oysters of spicy taste.

It is another object of the present invention to provide a method for preparing baked oysters which has a spicy flavor together with a roasted taste and an oyster concentrate and which is rich in nutrition and flavor and has a high added value and a pungent taste.

In order to achieve the above object, the present invention is implemented by the following means.

The method for manufacturing the pungent flavored baked oyster can be carried out by dipping the oysters collected from mid March to May at 103-105 ° C for 3-5 minutes and then removing the shells (S1); A baking step (S2) of washing the oyster matured in the dipping step (S1) and baking the oyster at a temperature of 130 to 140 DEG C for 40 to 60 minutes; (S3) of placing the washed and burnt oysters in the can as a packaging container in the baking step (S2); (S4) of adding an additive including red pepper powder, red pepper powder, and red pepper powder after the contamination step (S3); The can containing the additive in step S4 is heated at 90 DEG C or higher for 2 to 3 minutes Degassing and sealing (S5); A sterilization step (S6) of sterilizing the sealed can at a temperature of 115 DEG C for an Fo value of 6 to 10 minutes for 50 to 60 minutes; And a step (S7) of cooling the contents for 10 to 30 minutes at a center temperature of the contents of the can having passed the sterilization step at 38 DEG C, followed by natural standing for 12 hours and drying (S7)
The additive in the step S4 is prepared by mixing 4 parts by weight of the red pepper powder, 2.80 parts by weight of the red pepper powder, 3 parts by weight of the red pepper powder, 0.04 parts by weight of capsicum oleoresin, 0.06 part of paprika oleoresin, 2 parts of soybean paste, 1 part of oyster concentrate, 0.2 part of pepper powder, 6 parts of white sugar, 4 parts of brown sugar, 1 part of sesame seeds, 2 parts of sesame oil 6.4 parts by weight of sunflower oil, 6.5 parts by weight of soy sauce, 0.3 parts by weight of corn starch, 0.3 parts by weight of ginger powder, 0.3 parts by weight of liver garlic and 52.2 parts by weight of purified water,
The oyster concentrate is characterized by having a sugar content of 38 to 40%, a salinity of 6 to 8%, and a pH of 5.0 to 5.5 by heating the oyster matured water.

The present invention has the following effects with the above-described configuration.

The present invention provides a method of manufacturing a pungent flavored baked oyster which can be easily disassembled after being picked and matured, and which is useful for maintaining a straight line, and which can be stored for a long period without deteriorating the quality while maintaining the original shape of the oyster.

In addition, the present invention provides a method of manufacturing a pungent flavored baked oyster that can eat oysters throughout the season, because the oysters are prevented from food poisoning, including a spicy taste additive along with a cooking process, a baking process, and a sterilization process.

In addition, the present invention provides a method for preparing baked oysters with a pungent flavor and a high-value-added pungent flavor rich in nutrition and flavor by adding an oyster concentrate to the baked taste.

Fig. 1 is a flow chart of a process for manufacturing a pungent flavored oyster can.
Fig. 2 is a graph showing the TBA values of Example 1 and Comparative Example 1. Fig.
Fig. 3 is a graph showing Amino-N contents of Example 1 and Comparative Example 1. Fig.
4 is a graph showing the salinity of Example 1 and Comparative Example 1. Fig.
FIG. 5 is a graph showing hardness values of Example 1 and Comparative Example 1. FIG.

The Applicant hereunder explains in detail the means for solving the foregoing problem. The detailed description of known technology, which is considered to be unnecessarily obscured by the gist of the present invention, will be omitted.

The method for manufacturing the pungent flavored baked oyster can be carried out by dipping the oysters collected from mid March to May at 103-105 ° C for 3-5 minutes and then removing the shells (S1); A baking step (S2) of washing the oyster matured in the dipping step (S1) and baking the oyster at a temperature of 130 to 140 DEG C for 40 to 60 minutes; (S3) of placing the washed and burnt oysters in the can as a packaging container in the baking step (S2); (S4) of adding an additive including red pepper powder, red pepper powder, and red pepper powder after the contamination step (S3); The can containing the additive in step S4 is heated at 90 DEG C or higher for 2 to 3 minutes Degassing and sealing (S5); A sterilization step (S6) of sterilizing the sealed can at a temperature of 115 DEG C for an Fo value of 6 to 10 minutes for 50 to 60 minutes; And a step (S7) of cooling the contents for 10 to 30 minutes at a center temperature of the contents of the can having passed the sterilization step at 38 DEG C, followed by natural standing for 12 hours and drying (S7)
The additive in the step of adding the additive (S4) is prepared by mixing 4 parts by weight of the red pepper powder, 2.80 parts by weight of the red pepper powder, 3 parts by weight of the red pepper powder, and 0.04 parts by weight of the capsicum oleoresin, And 2 parts by weight of paprika oleoresin, 2 parts by weight of the soybean paste, 1 part by weight of the oyster concentrate, 0.2 part by weight of the pepper powder, 6 parts by weight of the white sugar, 4 parts by weight of the brown sugar, 1 part by weight of sesame, 2 parts by weight of sesame oil, 6.4 parts by weight of sunflower oil, 6.5 parts by weight of soy sauce, 0.3 part by weight of corn starch, 0.3 part by weight of the crude egg, 0.3 part by weight of liver garlic, ego,

The oyster concentrate is characterized by having a sugar content of 38 to 40%, a salinity of 6 to 8%, and a pH of 5.0 to 5.5 by heating the oyster matured water.

≪ Homing step (S1) >

After removing each oyster and transporting it from the sea to the ship, wash each oyster with seawater, and mature each oyster at 103 ~ 105 ℃ for 3 ~ 5 minutes and then remove the shell.

≪ Washing and baking step (S2) >

After washing the thick oysters, transfer them to a conveyor smoker and bake at a temperature of 130 to 140 ° C for 40 to 60 minutes. After dipping, the moisture content should be 72 ~ 75%. The moisture content of baked oysters should be 60 ~ 65% and salinity should be 1.2 ~ 1.5%.

<Steps of victimization (S3)>

After the weight of the baked oysters, they are killed (cans) and inspected by X-RAY DETECTOR. The size of the oysters weighing between 4 ~ 10g should be more than 55g and the content should be 85g when the final view is based on RR-90 can (5C). After opening, the product of baked oysters shall be adjusted to a pH of 5.0 or higher, a salinity of 1.2-1.5% and a moisture content of 65-70% after a mixed mix of juice and solid oysters.

&Lt; Addition of additives (S4) >

After the victimization step (S3), a hot flavoring additive is added including red pepper powder, red pepper powder, and red pepper paste. The additives in step S4 of adding the additive further include capsicum oleoresin to enhance the pungent taste and paprika oleoresin to enhance the red color. Preferably, the additive comprises 4 parts by weight of the red pepper powder, 2.80 parts by weight of the red pepper powder, 3 parts by weight of the red pepper powder, 0.04 part by weight of the capsicum oleoresin, 0.06 parts by weight of paprika oleoresin is added.

Oleoresin is a solvent which is concentrated after extracting spices such as garlic and onion. To enhance the pungent taste, oleoresin capsicum is used, oleoresin capsicum is prepared by solvent extraction of dried fruits of red pepper (Capsicum annum L., or Capsicum frutescens L.) As a result, its main component is capsaicin. And, to enhance red color, paprika oleoresin is used. Oleoresin paprika is a carotenoids pigment obtained by solvent extraction of paprika (Capsicum annum L.) Its main pigment is capsanthin.

One or more additives selected from the group consisting of miso, pepper powder, oyster concentrate, white sugar, brown sugar, sesame oil, sesame oil, sunflower oil, soy sauce, corn starch, ginseng gum, liver garlic and purified water (S4-2). Preferably, 2 parts by weight of the soybean paste, 1 part by weight of the oyster concentrate, 0.2 part by weight of the pepper powder, 6 parts by weight of the white sugar, 4 parts by weight of the brown sugar, 1 part by weight of the sesame seed, 2 parts by weight of sesame oil, 6.4 parts by weight of the sunflower oil, 6.5 parts by weight of soy sauce, 0.3 parts by weight of corn starch, 0.3 part by weight of the crude egg, 0.3 part by weight of liver garlic and 52.2 parts by weight of purified water are further added.

The oyster concentrate is not an oyster sold in the market but is produced by heating and concentrating oyster juice. It has a sugar content of 38 to 40%, a salinity of 6 to 8%, a pH of 5.0 to 5.5 and a glycogen content of 100 ml per ointment 95% content should be used.

<Deaeration and Sealing Step (S5)>

Deg.] C for 2 to 3 minutes at 90 [deg.] C or higher and sealed.

&Lt; Sterilization (S6) and drying step (S7) >

The sealed can was sterilized at 115 DEG C for an Fo value of 6 to 10 minutes for 50 to 60 minutes and cooled for 10 to 30 minutes at a center temperature of the contents of the can after the sterilization step, And dried.

Hereinafter, the present invention will be described in detail with reference to specific examples. The following examples illustrate the invention in more detail but do not limit the scope of the invention.

The oyster was matured at 103 to 105 ° C for 3 to 5 minutes, and then the shell was removed. The oyster dipped in the dipping stage (S1) was washed and bent at a temperature of 130 to 140 ° C for 40 to 60 minutes. (S3). The oyster juice was heated to prepare an oyster concentrate having a sugar content of 38 to 40% and a salinity of 6 to 8% and a pH of 5.0 to 5.5. After the step S3 of slaughtering, 3 grams of red pepper powder, 2.80 g of red pepper powder, 0.04 g of capsicum oleoresin, 0.06 g of paprika oleoresin, 0.06 g of miso 2g of sesame oil, 2g of sesame oil, 6.4g of sunflower oil, 6.5g of soy sauce, 0.3g of corn starch, 0.3g of crude starch, 0.3g of liver garlic, 0.2g of purified water, g was added (S5). After sterilizing the can containing the additive added at 90 DEG C or higher for 2 to 3 minutes and sealing, the sealed can is sterilized at 115 DEG C for an Fo value of 6 to 10 minutes for 50 to 60 minutes (S6) The contents of the coarse cans were cooled at a center temperature of 38 ° C for 10 to 30 minutes and allowed to stand for 12 hours (S7).

&Lt; Comparative Example 1 (sample2) >

After washing the immature oysters, canned oysters were prepared in the same manner as in Example 1 (sample 1), except that the oysters were placed in a can as a packaging container without baking the oysters (S3).

As can be seen from the below and the figures, the hot-roasted oyster of the canned in Example 1 and the hot-flavored oyster of the canned in Comparative Example 1 showed general composition, pH, VBN value, Amino-N content, But the sensory evaluation revealed that the color taste, flavor, taste, texture and overall acceptance of the spicy roasted oysters of Example 1 were significantly superior.

Sample Temperature Sterilization condition Incubation temperature Incubation temperature (35 ± 1 ℃) 15 day 30 day bacteria Exterior bacteria Exterior Example 1 (sample 1) 115 ℃ Fo 12 Non-detection normal Non-detection normal Comparative Example 1 (sample2) Non-detection normal Non-detection normal

Table 1 shows the results of bacterial appearance test (CFU / g) of canned oysters of Example 1 (sample 1) and Comparative Example 1 (sample 2) after incubation temperature 35 ± 1 ° C., 15 days and 30 days after sterilization condition Fo 12 .

Sample General composition (g / 100 g) pH VBN
mg / 100g moisture Crude protein Crude fat Ash Example 1 (sample 1) 64.5 ± 1.9 9.9 ± 0.1 6.2 ± 0.7 2.1 ± 0.0 5.70 19.1 ± 0.8 Comparative Example 1 (sample2) 65.8 ± 0.3 10.6 ± 0.3 5.9 ± 0.2 2.8 ± 0.0 5.20 26.1 ± 1.6

Table 2 is a comparison of the general composition, pH and VBN values of Example 1 (sample 1) and Comparative Example 1 (sample 2).

FIG. 2 is a graph showing the TBA values of Example 1 and Comparative Example 1, FIG. 3 is a graph showing Amino-N contents of Example 1 and Comparative Example 1, and FIG. FIG. 5 is a graph showing the hardness values of Example 1 and Comparative Example 1. FIG.

Color value Example 1 (Sample-1) Example 2 (Sample-2) L 23.6 ± 0.4 36.1 ± 0.1 a 4.6 ± 0.2 6.9 ± 0.1 b 13.9 ± 0.1 20.7 ± 0.0 ΔE 75.2 ± 0.4 65.0 ± 0.1

Table 3 is a comparison of the color values of Example 1 (sample 1) and Comparative Example 1 (sample 2).

Mineral Sample Example 1 (Sample-1) Example 2 (Sample-2) K 47.3 ± 1.6 43.0 ± 0.5 Ca 10.2 ± 0.5 25.1 ± 0.3 Mg 9.2 ± 0.4 12.0 ± 0.2 Na 154.5 ± 6.2 126.5 ± 1.8 Fe 4.9 ± 0.1 0.7 ± 0.0 Zn 3.0 ± 0.1 1.7 ± 0.0 P 33.9 ± 1.2 23.1 ± 0.3 S 55.5 ± 0.5 36.0 ± 1.3

Table 4 shows the comparison of the mineral contents of Example 1 (sample 1) and Comparative Example 1 (sample 2) (mg / 100 g).

Sensory test

20 (20 males, 12 males, 8 females) to 20 panelists (12 males and 8 females) to compare the color, flavor, taste, texture and texture of the spicy roasted oysters of Canned Example 1 prepared in Example 1 and the spicy roasted oysters of Comparative Example 1 The overall acceptance was assessed and the sensory characteristics of each canned food were assessed using the five-point scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: poor, 1 point: very poor) The results are shown as the average of the scores obtained by subtracting the highest and lowest scores from the evaluation scores. Data statistical analysis was done by ANOVA test and then a least significant difference test (p <0.05) was performed with Ducan 's multi - stochastic test (steel and torrie, 1980). The results are shown in Table 5.

&Lt; Sensory characteristics of spicy roasted oysters of Example 1 and spicy flavored roast oysters of Comparative Example 1 >

Example 1 Comparative Example 1   Color    3.1 ± 0.6 3.1 ± 0.5   Flavor    2.8 ± 0.5 2.1 ± 1.0    flavor    3.9 ± 1.0 3.5 ± 0.8   Texture    3.7 ± 0.8 3.6 ± 0.4  Overall assessment    3.7 ± 0.7 3.3 ± 0.7

Claims (5)

(S1) in which the oysters collected from mid March to May are matured at 103 to 105 ° C for 3 to 5 minutes and then removed;
A baking step (S2) of washing the oyster matured in the dipping step (S1) and baking the oyster at a temperature of 130 to 140 DEG C for 40 to 60 minutes;
(S3) of placing the washed and burnt oysters in the can as a packaging container in the baking step (S2);
(S4) of adding an additive including red pepper powder, red pepper powder, and red pepper powder after the contamination step (S3);
The can containing the additive in step S4 is heated at 90 DEG C or higher for 2 to 3 minutes Degassing and sealing (S5);
A sterilization step (S6) of sterilizing the sealed can at a temperature of 115 DEG C for an Fo value of 6 to 10 minutes for 50 to 60 minutes; And
(S7) cooling the contents of the can after the sterilization step at a center temperature of 38 DEG C for 10 to 30 minutes and then allowing to stand for 12 hours,
The additive in the step S4 is prepared by mixing 4 parts by weight of the red pepper powder, 2.80 parts by weight of the red pepper powder, 3 parts by weight of the red pepper powder, 0.04 parts by weight of capsicum oleoresin, 0.06 part of paprika oleoresin, 2 parts of soybean paste, 1 part of oyster concentrate, 0.2 part of pepper powder, 6 parts of white sugar, 4 parts of brown sugar, 1 part of sesame seeds, 2 parts of sesame oil 6.4 parts by weight of sunflower oil, 6.5 parts by weight of soy sauce, 0.3 parts by weight of corn starch, 0.3 parts by weight of ginger powder, 0.3 parts by weight of liver garlic and 52.2 parts by weight of purified water,
Wherein the oyster concentrate is heated and concentrated to obtain a sugar content of Brix of 38 to 40%, a salinity of 6 to 8%, and a pH of 5.0 to 5.5.




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