KR102123308B1 - A process for the preparation of cuttlefish crunch and the cuttlefish crunch prepared therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing a squid crunch and a method for manufacturing a squid crunch prepared accordingly, (S1) preparing and cutting squid meat by trimming and cutting the squid; (S2) adding a phosphate-containing seasoning dye in an amount of 1 to 2% by weight based on the total weight of the cut squid to salt the squid; (S3) comprising the mixture of potato starch and corn starch in a weight ratio of 1:2 to 1:3 and the mixture of force and corn powder in a weight ratio of 1:1 to 1:1.2 in the salted squid meat First applying the blending mix; (S4) a second coating step by adding the squid meat, which is first applied with the mixing mix, to the mixture in which the mixing mix and water are mixed at a weight ratio of 1:2 to 3; (S5) a mixture of potato starch and corn starch mixed in a weight ratio of 1:2 to 1:3 and a mixture of force and corn powder in a weight ratio of 1:1 to 1:1.2 to the second coated squid meat The third step of applying a compounding mix containing; And (S6) according to the manufacturing method of the squid crunch of the present invention comprising the step of shaping and freezing the third coated squid meat, while the crispness is improved, the unpleasant taste of flour and squid is reduced, and the squid meat and fried clothes A squid crunch with reduced separation can be produced.

Description

Method for manufacturing squid crunch and squid crunch prepared accordingly {A process for the preparation of cuttlefish crunch and the cuttlefish crunch prepared therefrom}

The present invention relates to a method for manufacturing a squid crunch and a squid crunch prepared accordingly, more specifically, a method for producing a squid crunch that improves a crisp texture and removes unpleasant odor of flour and squid, thereby greatly increasing the preference. It relates to a squid crunch prepared accordingly.

Squid is a traditional food that has been edible for a long time. Taurine, betaine, EPA, and DHA have been shown to lower blood cholesterol levels, promote blood pressure normalization, prevent heart disease, and isolate insulin, and have been found to have anti-cancer properties in ink (Stansby, et. al., Van Nostrand Reinhold, pp. 6-39.New York, USA 1990).

Most of the squid has been consumed as a dry one, but recently, the consumption of smoked and seasoned products has increased rapidly. This is because the flavor is improved as well as exhibiting a characteristic scent depending on the composition of the seasoning liquid when smoking seasoning.

However, trimethylamine oxide (TMAO), which is contained in a large amount of squid meat, generates a characteristic odor of squid, and in particular, it has been reported that its content increases during drying and distribution storage of squid (Song et al., Bull. Korean Fish. Soc., 15, 271-282, 1982).

In addition, the outer membrane of squid has a collagen content of 11% and has a unique structure of several layers, which directly affects the texture (Kolodziejska et al., 1987), and the seasoned squid is organized by partial proteolysis. This changes (Rodger et al., J. Food Sci. 49, 117-123, 1984).

The structure of squid muscle protein is composed of a structure in which uneven grinding can not be expected because the columnar muscle fiber and the radial muscle fiber cross each other to form a cubic structure, and it is known that the meat grinding and gelling process is difficult, and heating during seasoning It is difficult to produce uniform processed products due to the deformation of the form by treatment (Stevnotwall, et al., J. Food Sci. 44, 1636-1643, 1979).

On the other hand, among various aquatic organisms, the great squid caught in the South American oceans, such as Peru and Mexico, is estimated to be hundreds of millions of tons due to the large potential resource. In addition, there is an advantage in that the thickness of the flesh is very thick at several meters in length, so the peeling process is easy, and it can be stably supplied. However, the fish meat of the Great Squid contains an average of 0.8% Cl ions, which is more than 0.24% of the normal squid It is more than 3 times and has a high concentration of ammonium chloride (CH ₄ Cl), which gives a bitter and sour taste, and thus the use range as a food is limited (Yamanaka et al., Nippon Suisan Gakkaishi., 61, 612-618, 1995).

Therefore, it is necessary to maximize the merits and supplement the characteristics that have been pointed out as problems in the past in order to develop squid processed foods suited to consumers' preferences using squid among representative fishery resources.

Prior art for squid-related patents is a method for manufacturing a cuttlefish fish meat (Registration Patent No. 10-1359002), a method for preparing grilled squid jerky and its jerky (Registration No. 10-1619329), a grilled squid bulgogi and its manufacturing method ( Patent No. 10-1687172), most of which relates to a product in which a simple process such as fish cake production using squid crushed meat or grilled fire is used, or a part of squid is mixed with general processed food.

In the industry, various squid seasoning foods are developed for snacks, snacks or children's snacks using squid, and it is required to establish export-oriented high value-added seafood processed food development technology.

Accordingly, the present inventors have continued to study to develop a squid crunch product capable of preventing the phenomenon of separation of squid meat and fried clothes while reducing the unpleasant odor of flour and squid as the crunchiness of the squid crunch is improved. The crispness of the squid crunch is achieved by salting the flesh using a seasoning dyeing agent containing salt and phosphate, and applying the salted squid meat using a mixing mix containing potato starch, corn starch, pulverized powder and corn powder in a specific weight ratio. The present invention was completed by discovering that it is possible to obtain a squid crunch prevented from separating the cuttlefish and frying clothes while improving and reducing unpleasant odor of flour and squid.

Accordingly, another technical problem to be solved in the present invention is to improve the crispness and reduce the unpleasant odor of flour and squid, and provide a seasoning anti-inflammatory composition for producing squid crunch that can prevent the separation of squid and fried clothes. It is to do.

Another technical problem to be solved in the present invention is to improve the crispness and reduce the unpleasant taste of flour and squid, and to provide a composition mix composition for producing squid crunch that can prevent the phenomenon of separation of squid meat and fried clothes.

Another technical problem to be solved in the present invention is to provide a method for manufacturing a squid crunch that can prevent the phenomenon of separating squid and frying clothes, while reducing the unpleasant odor of flour and squid while improving the crispness.

Another technical problem to be solved in the present invention is to improve the crispness produced according to the above manufacturing method, to reduce the unpleasant odor of flour and squid, and to provide a squid crunch prevented from being separated from squid meat and fried clothes. will be.

In order to solve the above technical problem, the present invention provides a seasoning dye composition for squid crunch, characterized in that it comprises 25 to 35% by weight of salt and 15 to 20% by weight of phosphate.

In addition, in the present invention, characterized in that it comprises a mixture of potato starch and corn starch in a weight ratio of 1:2 to 1:3 and a mixture of force and corn powder in a weight ratio of 1:1 to 1:1.2. Provided is a blending composition for squid crunch.

In addition, the present invention provides a method for producing a squid crunch, characterized in that it comprises the following steps:

(S1) preparing cuttlefish meat by trimming and cutting the cuttlefish;

(S2) adding a phosphate-containing seasoning dye in an amount of 1 to 2% by weight based on the total weight of the cut squid to salt the squid;

(S3) comprising the mixture of potato starch and corn starch in a weight ratio of 1:2 to 1:3 and the mixture of force and corn powder in a weight ratio of 1:1 to 1:1.2 in the salted squid meat First applying the blending mix;

(S4) a second coating step by adding the squid meat, which is first applied with the mixing mix, to the mixture in which the mixing mix and water are mixed at a weight ratio of 1:2 to 3;

(S5) a mixture of potato starch and corn starch mixed in a weight ratio of 1:2 to 1:3 and a mixture of force and corn powder in a weight ratio of 1:1 to 1:1.2 to the second coated squid meat The third step of applying a compounding mix containing; And

(S6) Step of shaping and freezing the third coated squid meat.

According to the present invention, while the crispness of the squid crunch is improved, the unpleasant odor of flour and squid is reduced, and the squid crunch in which the squid meat and the fried clothes are not separated can be manufactured.

The squid used in the present invention is a squid that is distributed as aquatic products, and the type of such squid is not greatly limited. In the present invention, the great squid is used. The Great Squid has a characteristic tough texture due to its thick thickness and firm meat compared to regular squid, and it has a characteristic of lacking rich flavor and salty taste.

According to a specific embodiment of the present invention, the cuttlefish, which is a raw material for the squid crunch, was purchased at a size of 1x1x6 cm and was used except for a portion containing cartilage and an excessively small size.

According to one embodiment of the present invention, the taste and aroma of the squid crunch can be increased by immersing the seasoning dye in the squid meat, wherein the seasoning dye contains salt in an amount of 25 to 35% by weight, and phosphate It characterized in that it comprises an amount of 15 to 20% by weight, the salt and phosphate can improve the texture of the squid and improve the flavor. At this time, if the amount of salt and phosphate is out of the above range, it is difficult to improve the texture of squid, and also the flavor cannot be improved.

According to a specific embodiment of the present invention, by using the seasoning salting agent, the thickness of the cuttlefish is thicker than that of the normal cuttlefish, and has a unique tough texture, and it is possible to improve the texture and flavor of the giant cuttlefish that lacks rich taste and flavor. have.

According to a specific embodiment of the present invention, the phosphate-containing seasoning dye may be used in an amount of 1 to 2% by weight relative to the total weight of squid. At this time, if the amount of seasoning agent used is outside the above range, it is difficult to obtain a crispy texture of squid crunch, and it is difficult to improve unpleasant odor of flour and squid.

According to a specific embodiment of the present invention, the seasoning base agent is a component for improving the taste of squid crunch, and in addition to salt and phosphate, sugar, onion powder, garlic powder, pepper powder, MSG, and the like can be added.

According to one embodiment of the present invention, when mixing squid crunch, the compounding mix for applying squid meat is a mixture of potato starch and corn starch in a weight ratio of 1: 2 to 1: 3, and a mixture of pulverized powder and corn powder 1: 1 To 1: It characterized in that it comprises a mixture mixed in a weight ratio of 1.2.

When the mixed weight ratio of the potato starch and the corn starch is outside the above range, it is difficult to obtain a crunchy texture of squid crunch, and it is difficult to improve unpleasant odor of flour and squid.

Likewise, when the mixed weight ratio of the force powder and corn powder is outside the above range, it is difficult to obtain a crunchy texture of squid crunch, and it is difficult to improve unpleasant odor of flour and squid.

According to a specific embodiment of the present invention, in addition to the potato starch, corn starch, pulverized powder, and corn powder, the compounding mix is further added with egg white powder, food binder, guar gum, and xanthan gum to further improve the crispness of the squid crunch and to cut the squid fritters. It prevents separation and can remove odor more efficiently. At this time, egg white powder, food binder, guar gum and xanthan gum are preferably included in contents of 2 to 4% by weight, 0.1 to 0.3% by weight, 0.2 to 0.4% by weight, and 0.2 to 0.4% by weight relative to the total weight of the mixing mix, respectively. Do.

According to a specific embodiment of the present invention, it is possible to improve the crispness of the squid crunch by further adding sodium hydrogen carbonate as an expanding agent to the compounding mix.

According to a specific embodiment of the present invention, the formulation mix may further include phosphate, refined salt, gluten, pepper powder, white sugar, MSG, calcium carbonate, basil powder, etc., and the content of these may be appropriately adjusted according to preference. Can be.

According to one embodiment of the present invention, by first applying the above mix to the salted squid meat, it is possible to further improve the crispness of the squid crunch and remove the odor more efficiently.

According to one embodiment of the present invention, the squid meat first coated with the blending mix is mixed with the blending mix and water in a weight ratio of 1: 2 to 1: 3 when applied for the second time, thereby improving the crispness of the squid crunch. It can improve and remove odor more efficiently. At this time, when the mixing weight ratio of the mixing mix and water is outside the above range, it is difficult to obtain a crunchy texture of squid crunch, and it is difficult to improve unpleasant odor of flour and squid.

According to one embodiment of the present invention, squid meat that is secondly applied with a mixture of a mixing mix and water may be coated with a third using the same mixing mix at the first coating.

According to one embodiment of the present invention, the conditions for shaping and freezing the squid meat applied to the tertiary are not particularly limited to commonly used conditions, and in the present invention, for example, at -20 to -15°C, 20 It was frozen for 28 hours.

The squid crunch prepared according to the present invention can be frozen and packaged and distributed according to a conventional distribution method.

As described above, according to the method for preparing a squid crunch of the present invention, while the crispness is improved, the unpleasant odor of flour and squid is reduced, and the squid crunch with reduced phenomenon of separation of squid meat and fried clothes can be obtained.

1 shows an example of a method for manufacturing a squid crunch of the present invention.

Hereinafter, examples and the like will be described in detail to help understanding of the present invention. However, the embodiments according to the present invention may be modified in various other forms, and the scope of the present invention should not be interpreted as being limited to the following examples. The embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

<Production Example 1> Raw material treatment

Daewang cuttlefish raw materials used in the experiment were purchased from Daepoong Fisheries Co., Ltd. and were cut to a size of 1x1x6cm, and were used except for parts containing cartilage and excessively small size. The purchased raw materials were cut and then frozen and transported to the Kyungsung University Food Science and Technology Lab. On the day of arrival, about 500 to 800 g of raw materials were placed in a vacuum packaging bag made of Nylon/PE and stored in a freezer at -18±.

<Production Example 2> Preparation of seasoning dyeing agent

Seasoning dyes were prepared according to the formulation shown in Table 1 below. Purified salt was used as the salt, and pure white sugar was used as the saccharide. For spices, onion powder, garlic powder, pepper powder and MSG were used.

material Addition amount (%, W/W) Salt 30.20 phosphate 18.10 Sugar 30.10 Onion powder 6.00 Garlic powder 6.00 Pepper powder 9.00 MSG 0.60 synthesis system 100.00

<Production Example 3> Preparation of compounding mix

The mixing mix was prepared by changing the mixing ratio of the additive material according to the purpose of the experiment based on the formulation shown in Table 2 below.

material Addition amount (%, W/W) Corn starch 50.00 Potato starch 20.00 weak flour 10.00 Corn powder 11.50 phosphate 0.30 Refined salt 1.00 gluten 1.00 Pepper powder 0.20 Egg white powder 3.00 Food binder 0.20 Guar gum 0.30 Xanthan gum 0.30 Jeongbaekdang 0.50 MSG 0.10 Sodium hydrogen carbonate 1.00 Calcium carbonate 0.50 Basil powder 0.10 synthesis system 100.00

<Example 1> Preparation of squid crunch

In this experiment, squid crunch was prepared according to the flow chart shown in FIG. 1. First, after adding the seasoning dyeing agent corresponding to 1.5% by weight relative to the total weight of the finished king squid meat was thawed by mixing with a mixer (5KSM7990, Whirlpool Co., Saint Joseph, MI, USA) for 5 minutes. Subsequently, after the first mixing coating was applied to the salted squid meat, the excess powder was shaken off to complete the coating (primary battering).

Subsequently, the primary coated squid meat is put into a water batter mixed with a mixing mix and water at a constant weight ratio to perform secondary battering, followed by applying squid using the mixing mix and removing excess powder to prepare a squid crunch. Did. The prepared squid crunch was put in a vacuum packaging bag made of Nylon/PE material and frozen in a freezer at -18± for more than 24 hours, and the frozen squid crunch was fried using a fryer (CFR-171E, SK Magic Inc., Hwaseong, Korea). The oil was soaked in 160± soybean oil for 100 seconds. After cooling for 5 minutes at room temperature, analysis was performed.

<Test Example 1> Comparison of the texture of squid meat according to the ingredients of seasoning salts

In order to improve the texture of squid meat and to compare the effects of the method of adding salt and phosphate to impart flavor, salting was performed on the squid meat in the following manner. The salting conditions were set at 2°C for 3 hours, and a squid crunch was prepared according to Example 1 immediately after salting.

Treatment 1: Add 0.5% salt of squid flesh weight; Treatment 2: adding 0.5% salt solution equal to 5 times the weight of squid meat; Treatment 3: adding 0.5% salt solution equal to 10 times the weight of squid meat; Treatment group 4: 0.5% salt and 0.5% phosphate by weight of squid meat; Treatment 5: 0.5% salt and phosphate mixed solution equivalent to 5 times the weight of squid meat added; And treatment group 6: 0.5% salt and phosphate mixed solution equivalent to 10 times the weight of squid meat added

(1) Sensory evaluation

A panel of 7 trained in advance was constructed to perform a sensory evaluation on the crunchy, peeling, odor and overall preference of the squid crunch. Depending on the item, the crispness represents the crispness of the fries, and it is very crispy (5 points), crispy (4 points), moderate (3 points), damp (2 points), and very soft (1 point). It was evaluated as. Peeling indicates the degree of separation of squid meat and fried clothes after the oil treatment, and does not peel off (5 points), does not peel off (4 points), normal (3 points), peels off (2 points), very well It evaluated based on peeling (1 point). Flour odor indicates an unpleasant flour odor that can fly from squid crunch, and there is no flour odor at all (5 points), little flour odor (4 points), normal (3 points), and some flour odor (2 points) , It was evaluated on the basis of very severe odor (1 point). Squid unpleasant odor is irritating ammonia odor that can fly from squid crunch, there is no squid odor (5 points), little squid odour (4 points), normal (3 points), and there are some squid odors (2 points), Squid discomfort was very severe (1 point). Comprehensive preference is based on a comprehensive evaluation of product quality, which is based on excellent (5 points), excellent (4 points), moderate (3 points), poor (2 points), and very poor (1 point). It was evaluated as. The prepared squid crunch was compared to the sensory characteristics of the salty and phosphate addition method using the ready-made Ochan Crunky product of Daepung Fisheries Co., Ltd. as a control, and is shown in Table 3 below.

Treatment Characteristic Crisp exfoliation Comprehensive
Preference Control The squid meat was much tougher than all the phosphate-added treatments. 2.67±0.33 ^C 2.67±0.33 ^B 2.00±0.58 ^C Treatment 1 It was the most crispy and the overall preference was the best except treatment 2. 4.67±0.33 ^A 4.00±0.33 ^A 4.00±0.58 ^AB Treatment 2 It was very crispy and the taste of squid was not felt and separation from the frying clothes was good. 3.00±0.00 ^C 2.33±0.00 ^B 2.33±0.33 ^BC Treatment 3 Squid meat was less tasty and fresher than treatment 4, and the separation of fried clothes was good. 3.00±0.57 ^C 2.67±0.58 ^B 2.67±0.67 ^BC Treatment 4 The overall preference was the best compared to all other treatments. It was much lighter than the treatment with only salt added to the cuttlefish. 4.33±0.33 ^AB 4.00±0.33 ^A 4.67±0.33 ^A Treatment 5 The salty taste was felt a little, but the taste of squid meat was weaker than those of treatments 1 and 4. Squid flesh was lighter than treatment zone 4. 3.33±0.33 ^BC 3.00±0.33 ^AB 2.67±0.67 ^BC Treatment 6 It was less than treatment 3, but the taste of squid meat was not felt and it was fresh. Squid flesh was lighter than treatment zone 4. 3.00±0.33 ^C 3.00±0.00 ^AB 2.33±0.33 ^BC

As shown in Table 3, crispness showed high values in treatments 1 and 4 ( p <0.05), but treatment 4 had no difference from treatment 5 ( p >0.05). Peeling was the best in treatment groups 1 and 4 added directly to cuttlefish ( p <0.05), but did not show a significant difference from treatment groups 5 and 6 ( p >0.05). In the case of the comprehensive preference, treatments 2, 3, 5, and 6 in which the squid meat was immersed in the solution showed a significantly lower value than treatment 4 in which salt and phosphate was added directly, because the taste of the squid meat was not felt and was very fresh ( p <0.05). ). In the treatments except the control and treatment 1, the texture of squid meat was soft, but when considering the sensory characteristics, treatment 4 with direct addition of phosphate and salt showed the best sensory characteristics.

Therefore, salt and phosphate can be used as a material to improve the texture of squid meat and to improve the flavor, and the method of adding was better than the method of adding directly to the solution.

<Test Example 2> Comparison of texture of squid meat following introduction of salting process

From the results of Test Example 1, it was found that the addition of salt and phosphate to the cuttlefish during the production of the cuttlefish crunch improves the squid texture and enhances the flavor, but the odor remains in the cuttlefish and the salting time is long. Therefore, in order to reduce the odor of squid meat and to further improve the flavor and texture, sugar and spices were added to prepare a seasoning dyeing agent according to the formulation shown in Table 1 above. In addition, in order to shorten the dyeing time, a seasoning dyeing agent was added, followed by a salting process of mixing for 5 minutes with a mixer (5KSM7990, Whirlpool Co., Saint Joseph, MI, USA). At this time, the amount of seasoning base agent added was 1.5% of the weight of the cuttlefish considering the saltiness of the cuttlefish itself.

In order to compare the sensory characteristics of the squid crunch according to the introduction of the salting process, the squid crunch without a salting process (control) and the squid crunch (treatment) to which the salting process was added were prepared according to the process shown in FIG. Compared. The sensory evaluation results according to the introduction of the salting process are shown in Table 4 below.

As shown in Table 4, there was no significant difference between treatment groups in all organoleptic properties ( p >0.05). However, the treatment group that introduced the salting process had better flavor and texture of squid crunch compared to the control.

(1) Battering yield measurement

The battering yield was expressed as a ratio of the weight before and after battering after treatment and the weight after battering by treatment group, and then using Equation 1 below.

(2) Measurement of heating yield

The heating yield was expressed as a ratio of the weight before and after the oil bath by measuring the weight before and after the oil bath for each treatment group.

(3) Measuring processing yield

The processing yield was expressed as the ratio of the weight before and after processing using the following equation (3) after measuring the weight of the salted cuttlefish and the oil after each treatment section.

The processing yield according to the introduction of the salting process is shown in Table 5 below.

As shown in Table 5, there was no difference between the two treatment sections in the battering yield ( p >0.05), but the heating yield showed a significantly higher value in the treatment group incorporating the salting process ( p <0.05).

Therefore, in order to improve the flavor and texture of the squid crunch and increase the heating yield, it was decided to introduce a salting process in the production of the squid crunch. In addition, as a result of sensory evaluation, the flavor of the salted squid crunch was excellent, and thus Table 2 was determined as the final seasoning base agent mixing ratio, and the level of seasoning base agent addition was determined to be 1.5% of the squid flesh weight.

<Test Example 3> Comparison of quality characteristics according to the mixing ratio of corn starch/potato starch

In order to determine the optimum mixing ratio of starch materials such as corn starch and potato starch, which are added in a large amount among the mixing mix, the mixing ratio of starch in the mixing mix used in the production of squid crunch is as shown in Table 6 below. Starch 60%), treatment 9 (potato starch 20%, corn starch 50%), treatment 10 (potato starch 30%, corn starch 40%), treatment 11 (potato starch 40%, corn starch 30%), treatment 12 ( Potato starch 50%, corn starch 20%) was prepared in the same manner as in Example 1, except that the blending mix and water in the second battering were 1:2.5 weight ratio. Afterwards, the quality characteristics of the squid crunch prepared were compared.

material Treatment 8 Treatment 9 Treatment 10 Treatment 11 Treatment 12 Corn starch 60.00 50.00 40.00 30.00 20.00 Potato starch 10.00 20.00 30.00 40.00 50.00 weak flour 10.00 10.00 10.00 10.00 10.00 Corn powder 11.50 11.50 11.50 11.50 11.50 phosphate 0.30 0.30 0.30 0.30 0.30 Refined salt 1.00 1.00 1.00 1.00 1.00 gluten 1.00 1.00 1.00 1.00 1.00 Pepper powder 0.20 0.20 0.20 0.20 0.20 Egg white powder 3.00 3.00 3.00 3.00 3.00 Food binder 0.20 0.20 0.20 0.20 0.20 Guar gum 0.30 0.30 0.30 0.30 0.30 Xanthan gum 0.30 0.30 0.30 0.30 0.30 Jeongbaekdang 0.50 0.50 0.50 0.50 0.50 MSG 0.10 0.10 0.10 0.10 0.10 Hydrogen carbonate
salt 1.00 1.00 1.00 1.00 1.00 Calcium carbonate 0.50 0.50 0.50 0.50 0.50 Basil powder 0.10 0.10 0.10 0.10 0.10 synthesis system 100.00 100.00 100.00 100.00 100.00

(1) Sensory evaluation

Sensory evaluation of squid crunch with different mixing ratios of starch in the blending mix was carried out. The results are shown in Table 7 below.

As shown in Table 7, the crispness, peeling, flour odor and squid unpleasant odor showed excellent quality in all treatments and did not show a significant difference ( p >0.05). In the case of overall preference, treatments 8 and 12 were slightly higher, but there was no significant difference between the treatments ( p >0.05).

(2) Measurement of battering yield, heating yield and processing yield

The results of battering yield, heating yield and processing yield are shown in Table 8 below.

As shown in Table 8, the battering yield showed a low value for treatment 8 ( p <0.05), and there was no significant difference between other treatments ( p >0.05). The heating yield of treatment group 8 was lower than that of other treatment groups, but did not show a significant difference in all treatment groups ( p >0.05). The processing yield showed that the treatment 8 was very low compared to the other treatments ( p <0.05).

(3) chromaticity measurement

Using the color meter (Chroma meter; CR 400, Konica Minolta Sensing Inc., Osaka, Japan) on the surface of the sample, L ^* value representing lightness, a ^* value representing redness and yellowness ( the b ^* value represents the yellowness) were measured. At this time, a calibration plate with L ^* value of +94.87, a ^* value of -0.39, and b ^* value of +3.88 was used. The results of chromaticity are shown in Table 9 below.

As shown in Table 9, the L ^* value and the a ^* value did not show a significant difference between all treatments ( p >0.05). b ^{* The} value of treatment 8 was high ( p <0.05), but it was not different from treatment 10, treatment 12 ( p >0.05).

(4) pH measurement

Take 5 g of the sample, mix 25 mL of distilled water, homogenize it at 8,000 rpm for 20 seconds using a homogenizer (DI 25 basic, IKA ^® -WerkeGmbH&Co.KG,Staufen,Germery), and then use a pH meter (Fisher Scientific accumet AB150, Thermo Fisher Scientific) , Inc., Singapore, Singapore).

(5) Moisture content measurement

Moisture content was analyzed by AOAC method (1995) by atmospheric pressure drying at 105°C.

(6) Shear force measurement

After the prepared sample was cut using a device having a size of 1.5x4 cm, the hardness of the sample was measured using a texture analyzer equipped with a Warner Bratzler blade (TA-XT2 i , Stable Micro System Ltd., Surrey, UK). . The cross head speed at this time was 5 mm/sec.

The results are shown in Table 10 below.

As shown in Table 10, the pH tended to increase as the mixing ratio of potato starch increased ( p <0.05), but there was no significant difference between treatment 10, treatment 11, and treatment 12 ( p >0.05). . There was no significant difference in moisture content and shear force in all treatment groups ( p> 0.05).

As a result, in the case of the treatment group 8, the battering yield and the processing yield dropped significantly, but the quality was good when the addition ratio of potato starch was 20% or more. There was little difference in organoleptic properties and quality in the treatments (treatments 9, 10, 11 and 12) that had good yield, and potato starch has a higher unit price than corn starch, so it has good quality and high mixing ratio of corn starch, which is economical Treatment 9 (potato starch 20%, corn starch 50%) was finally determined by the mixing ratio of the starch material of the mix.

<Test Example 4> Comparison of quality characteristics according to the mixing ratio of force powder/corn powder

As shown in Table 11 below, the mixing ratio of the power powder and the corn powder in the blend mix used when preparing squid crunch to determine the optimal mixing ratio of the power powder and corn powder in the blending mixture is as shown in Table 11 below (Process Power 0%, Corn Powder 21.5%), Treatment 14 (5% force, 16.5% corn powder), Treatment 15 (10% force, 11.5% corn powder), Treatment 16 (15% force, 15% corn powder), Treatment 17 (20% force, 20% corn powder) %) to prepare a squid crunch in the same manner as in Test Example 1. Afterwards, the quality characteristics of the squid crunch prepared were compared.

material Treatment 13 Treatment 14 Treatment 15 Treatment 16 Treatment 17 Corn starch 50.00 50.00 50.00 50.00 50.00 Potato starch 20.00 20.00 20.00 20.00 20.00 weak flour 0.00 5.00 10.00 15.00 20.00 Corn powder 21.50 16.50 11.50 6.50 1.50 phosphate 0.30 0.30 0.30 0.30 0.30 Refined salt 1.00 1.00 1.00 1.00 1.00 gluten 1.00 1.00 1.00 1.00 1.00 Pepper powder 0.20 0.20 0.20 0.20 0.20 Egg white powder 3.00 3.00 3.00 3.00 3.00 Food binder 0.20 0.20 0.20 0.20 0.20 Guar gum 0.30 0.30 0.30 0.30 0.30 Xanthan gum 0.30 0.30 0.30 0.30 0.30 Jeongbaekdang 0.50 0.50 0.50 0.50 0.50 MSG 0.10 0.10 0.10 0.10 0.10 Hydrogen carbonate
salt 1.00 1.00 1.00 1.00 1.00 Calcium carbonate 0.50 0.50 0.50 0.50 0.50 Basil powder 0.10 0.10 0.10 0.10 0.10 synthesis system 100.00 100.00 100.00 100.00 100.00

(1) Sensory evaluation

The results of sensory evaluation of squid crunch prepared with different mixing ratios of force powder and corn powder in the mixing mix are shown in Table 12 below.

As shown in Table 12, the crispness was excellent in treatment 14 and treatment 15 ( p <0.05), and there was no significant difference between treatment 13 ( p >0.05). Peeling and squid unpleasant odor did not show a significant difference in all treatment groups ( p >0.05), and the quality was excellent in the range of 4.5 to 4.8 and 4.2 to 4.5, respectively. Flour odor showed poorer quality as the treated portion with a higher percentage of force was added ( p <0.05). The overall preference was higher in treatment 13, treatment 14, and treatment 15 ( p <0.05), but for treatment 13 and treatment 14, the frying clothes were slightly sweet and sticky, giving an unpleasant feeling.

(2) Measurement of battering yield, heating yield and processing yield

Table 13 shows the results of the measurement of the battering yield, the heating yield, and the processing yield.

As shown in Table 13, there was no significant difference in all treatments in the case of battery yield and heating yield ( p >0.05). As for the processing yield, treatment 17 showed the best quality ( p <0.05), but no difference between treatment 13 and treatment 14 was observed ( p >0.05).

(3) chromaticity measurement

The results of chromaticity are shown in Table 14 below.

As shown in Table 14, the L ^* value was higher in treatment 15, treatment 16, and treatment 17 with more than 10% force added ( p <0.05), but was not different from treatment 14 ( p >0.05). The a ^* value did not show a significant difference in all treatments ( p >0.05), and the b ^* value tended to decrease as the mixing ratio of the force was increased ( p <0.05).

(4) pH, moisture content and shear force measurement

The pH, moisture content and shear force are shown in Table 15 below.

As shown in Table 15, the pH of the treatment group 13 was lower than that of the other treatment groups ( p <0.05), and the other treatment groups did not show a significant difference ( p >0.05). Water content is treated. 13, showed the lowest value in the treatment group 14 (p <0.05), was highest in the treatment group 16 (p <0.05) There was no difference between treatment groups and 17 (p <0.05). The shear force was higher in treatment 15 and treatment 16 than treatment 13 and treatment 14 ( p< 0.05) and did not show any difference from treatment 17 ( p >0.05).

As a result, the processing yields 13 and 14, which had a high content of corn powder, had better processing yields than other treatments, but the frying clothes were sticky and the processing power, which had a high content of powerful powder, was significantly low in crispness and the wheat flour smell was strong. The quality was poor. Therefore, the mixing ratio of the power powder/corn powder in the blending mix was determined to be the treatment tool 15 having excellent organoleptic properties.

<Test Example 5> Comparison of quality characteristics according to the addition of various stripping prevention materials

Squid crunch often degrades the quality of the product due to the severe separation between the squid meat and the tempura. In order to solve this, based on the mixing ratio of corn starch/potato starch, force powder/corn powder determined in 3 and 4 in the above test, the treatment group 18 (Guar according to the formulation shown in Table 16 to enhance the anti-peeling effect in the mixing mix) Gum, xanthan gum added), treatment group 19 (addition of egg white powder), treatment group 20 (addition of food binder), treatment group 21 (addition of guar gum, xanthan gum, egg white powder, and food binder) were added to form a mixing mix. It was prepared. A squid crunch was prepared using a blending mix with a peeling-preventing material, and at this time, quality characteristics were compared with the treatment using a squid crunch without the peeling-prevention material as a control.

material Control Treatment 18 Treatment 19 Treatment 20 Treatment 21 Corn starch 53.80 53.20 50.80 53.60 50.00 Potato starch 20.00 20.00 20.00 20.00 20.00 weak flour 10.00 10.00 10.00 10.00 10.00 Corn powder 11.50 11.50 11.50 11.50 11.50 phosphate 0.30 0.30 0.30 0.30 0.30 Refined salt 1.00 1.00 1.00 1.00 1.00 gluten 1.00 1.00 1.00 1.00 1.00 Pepper powder 0.20 0.20 0.20 0.20 0.20 Egg white powder 0.00 0.00 3.00 0.00 3.00 Food binder 0.00 0.00 0.00 0.20 0.20 Guar gum 0.00 0.30 0.00 0.00 0.30 Xanthan gum 0.00 0.30 0.00 0.00 0.30 Jeongbaekdang 0.50 0.50 0.50 0.50 0.50 MSG 0.10 0.10 0.10 0.10 0.10 Hydrogen carbonate
salt 1.00 1.00 1.00 1.00 1.00 Calcium carbonate 0.50 0.50 0.50 0.50 0.50 Basil powder 0.10 0.10 0.10 0.10 0.10 synthesis system 100.00 100.00 100.00 100.00 100.00

(1) Sensory evaluation

The sensory evaluation results of the squid crunch prepared by using a blending mix to which various stripping prevention materials were added are shown in Table 17 below.

As shown in Table 17, the crispness was the best in the treatment group 20 with the addition of a food binder, while the control showed the poorest quality ( p <0.05). There was no distinct difference in crispness between treatment 18, treatment 19, and treatment 21 ( p >0.05). Peeling showed that treatment 20 and treatment 21 had higher values than other treatments, but there was no significant difference in all treatments ( p >0.05).

In the case of flour odor, treatment 20 was evaluated higher than control, and all treatments except treatment 20 did not show any significant difference ( p >0.05). Squid unpleasant odor was in the range of 4.17~4.50 points, all treatments were excellent and there was no significant difference ( p >0.05). The overall preference was the lowest in the control group and the best in the treatment group 20 ( p <0.05). In addition, treatment group 20 did not show any difference from treatment group 19 and treatment group 21 ( p >0.05). In the case of adding gum, the water batter is given a viscosity to thicken the dough on the squid meat, but the tempura clothes are easily peeled off when bathed. When egg white powder was added, the frying clothes were given a savory taste, the frying clothes were firm, and the peeling effect was prevented, but there was a space between the squid and the frying clothes. When food binders were added, the cuttlefish and fried clothes did not fall off and adhered well. When gum, egg white powder and food binder were added together, it was effective in preventing separation of fried clothes and showed excellent quality characteristics.

(2) Measurement of battering yield, heating yield and processing yield

The results of the measurement of the battering yield, the heating yield and the processing yield are shown in Table 18 below.

As shown in Table 18, compared to the control, the battering yield was higher in the treatment group 18 and the treatment group 21 to which the gum was added and the treatment group 18 to which the gum was added alone was the highest ( p <0.05). In heating yield, treatment 20 was the lowest ( p <0.05) compared to control and treatment 18, treatment 19 and treatment 21, and the other treatments (treatments 18, 19 and 21) were not different from control ( p >0.05). Compared to the control, the processing yield showed higher values for treatment 18 and treatment 21, and treatment 19 and treatment 20 did not show a difference between the control and processing yield ( p >0.05).

(3) chromaticity measurement

The results of chromaticity are shown in Table 19 below.

As shown in Table 19, the L ^* value was higher in the treatment group 19 and the treatment group 21 than the control group ( p <0.05), and the other treatment groups were not different from the control group ( p >0.05). The a ^* value was significantly higher in treatment group 20 than in treatment group 18 ( p <0.05), and there was no significant difference from other treatment groups ( p >0.05). b ^{* The} values of treatment 18 and treatment 20 were higher than that of control ( p <0.05), and treatment 19 and treatment 21 did not show any difference from control ( p >0.05).

(4) pH, moisture content and shear force measurement

The results of pH, moisture content and shear force are shown in Table 20 below.

As shown in Table 20, pH was higher in all treatments than the control ( p <0.05), and treatment 18, treatment 19 and treatment 21 showed the highest values ( p <0.05). The moisture content of all treatments was higher than that of the control ( p <0.05), and among treatments, treatment 18 and treatment 21 showed the highest values ( p <0.05). Shear force of treatment group 21 was higher than that of control and other treatments ( p <0.05), but no significant difference was found in all controls and treatments except treatment 21 ( p >0.05).

As a result, the stripping-prevention material added to the blending mix was determined to be a treatment tool 21 (gum, egg white powder, food binder mixture added) that is effective in preventing separating fried clothes and has excellent sensory properties.

<Test Example 6> Determination of the optimum mixing ratio of the mixing mix and water when manufacturing a water batter

Mixing Mix As shown in Table 21 below, treatment group 22 (mixing mix: water = 1: 2), treatment group 23 (mixing mix: water = 1: 2.5), treatment group 24 (mixing mix: water = 1: 3) , After preparing a squid crunch at a ratio of 25 (mixture mix: water = 1: 3.5), quality characteristics were compared.

(1) Sensory evaluation

The sensory evaluation results according to the mixing ratio of the water mixture of the mixing mix are shown in Table 22 below.

As shown in Table 22, the crispness of the treatment group 22 was lower than that of the other treatment groups ( p <0.05), but was not different from that of the treatment group 23 ( p >0.05). Peeling and odor did not show a significant difference in all treatments ( p >0.05). The overall preference was better in treatment 24 than treatment 22 ( p <0.05), but did not show any significant difference between treatment 23 and treatment 25 ( p >0.05).

(2) Measurement of battering yield, heating yield and processing yield

The battering, heating and processing yields according to the mixing ratio of the water batter of the mixing mix are shown in Table 23 below.

As shown in Table 23, the battery yield was significantly higher in the treatment group 22 than in other treatment groups ( p <0.05). The heating yield was the highest in treatment 22 ( p <0.05), but there was no significant difference from treatment 25 ( p >0.05).

In processing yield, treatment 22 showed the best quality, but the sensory characteristics were inferior to that of other treatments, and a slightly harder texture could be felt in the frying clothes, and processing suitability was poor. Treatment 24 and treatment 25 had excellent crispness, but the tempura became oily and easily dampened over time. Therefore, the final water batter mixing ratio of the mixing mix was determined by a ratio of 1:2.5 of the mixing mix and water having good organoleptic properties and excellent processability.

<Test Example 7> Comparison of quality characteristics according to the addition of various expanders in water batter

After adding an amount corresponding to 1% of the weight of the water batter to the expanding agent sodium hydrogen carbonate (treatment 26) and calcium lactate (treatment 27), a squid crunch was prepared. At this time, the additive was not added to the water batter as a control, and the quality characteristics between the control and treatment were compared.

Sensory evaluation results according to the addition of various expanders in the water batter are shown in Table 24 below.

As shown in Table 24, the crispness of the treatments added with the swelling agent showed a significantly higher value than the control ( p <0.05). There was no significant difference in peeling ( p >0.05), but the treatments showed higher values than the control. Odor was not different in all treatments ( p >0.05). The overall preference was higher in the treatments than in the control ( p <0.05). There was no significant difference between the treatments ( p >0.05), but in the case of treatment 27, the texture of the powder was unpleasant in the frying clothes.

The processing yield according to the addition of various expanders in the water batter is shown in Table 25 below.

As shown in Table 25, the battering yield and the heating yield did not show a significant difference in all treatment groups ( p >0.05).

Therefore, there was no difference in the processing yield when adding the expanding agent, but it was decided to add sodium hydrogen carbonate, which is excellent in crispness and overall preference and has no unpleasant powdery texture, in a water batter in the sensory evaluation results.

Claims (7)

delete Contains a mixture of potato starch and corn starch in a weight ratio of 1: 2 to 1: 3 and a mixture of force and corn powder in a weight ratio of 1: 1 to 1: 1.2, egg white powder, food binder, guar gum And xanthan gum, respectively, in an amount of 2 to 4% by weight, 0.1 to 0.3% by weight, 0.2 to 0.4% by weight, and 0.2 to 0.4% by weight relative to the total weight of the mixing mix. Composition. Method for producing squid crunch, characterized in that it comprises the following steps:
(S1) preparing the cuttlefish by trimming and cutting the cuttlefish;
(S2) adding a seasoning dyeing agent containing 25 to 35% by weight of salt and 15 to 20% by weight of phosphate to an amount of 1 to 2% by weight based on the total weight of the cut squid to salt the squid;
(S3) a mixture of potato starch and corn starch in the salted squid meat in a weight ratio of 1:2 to 1:3, and a mixture of a thin powder and corn powder in a weight ratio of 1:1 to 1:1.2, and , Egg white powder, food binder, guar gum and xanthan gum, respectively, further comprising 2 to 4% by weight, 0.1 to 0.3% by weight, 0.2 to 0.4% by weight, and 0.2 to 0.4% by weight based on the total weight of the mixing mix First applying the blending mix;
(S4) a second coating step by adding the squid meat, which is first applied with the mixing mix, to the mixture in which the mixing mix and water are mixed at a weight ratio of 1:2 to 1:3;
(S5) a mixture of potato starch and corn starch in a weight ratio of 1:2 to 1:3 and a mixture of force and corn powder in a weight ratio of 1:1 to 1:1.2 in the second coated squid meat In addition, egg white powder, food binder, guar gum and xanthan gum are each added in an amount of 2 to 4% by weight, 0.1 to 0.3% by weight, 0.2 to 0.4% by weight, and 0.2 to 0.4% by weight relative to the total weight of the mixing mix. The third step of applying a compounding mix containing; And
(S6) Step of shaping and freezing the third coated squid meat. delete delete The method of claim 3,
Method of producing squid crunch, characterized in that the blending mix further comprises sodium hydrogen carbonate. delete

Images