KR102595378B1 - Retort food using semisulcospira libertina and cirsium setidens and preparing method thereof - Google Patents

Abstract

The present invention relates to a retort food using semisulcospira libertina and circus setidens and a method for manufacturing the same. More specifically, the overall preference and texture and color of the ingredients of hangover soup with pH-adjusted algaengi and cirsium setidens are determined. As it has been confirmed to be superior to haejangguk using haejangguk and haejangguk that have not been pH adjusted, the pH adjustment process of the ingredients inhibits the change in texture and color of haejanggae and haejanggae that occurs during the sterilization process, making haejangguk soup with haejangguk retort food with excellent preference. can be provided.

Description

Retort food using semisulcospira libertina and circus setidens and preparing method thereof}

The present invention relates to retort food using semisulcospira libertina and circus setidens and a method for producing the same.

Retort foods are processed foods intended for storage. Various cooked and processed foods are placed in a kind of bag and sealed, then placed in a high-pressure heat sterilization pot (retort) and heat sterilized at high temperature to keep the food stored for a long period of time while blocking air and light. make it possible to preserve

These retort foods have the same preservation properties as canned foods, but they are softer and lighter than canned foods, making them easier to transport, and because the heat sterilization pouch is not thick and flat, the heat is transferred quickly, shortening the time, so foods such as curry and stew can be heated for about 3 minutes. It can be consumed easily.

In the United States and other European countries, these types of foods have been developed for a long time, and in Korea, the production of retort foods such as curry, hamburgers, porridge, spaghetti, and meatballs is active.

Melanian snail is a freshwater shellfish belonging to the celiac family of molluscs. It removes heat in the liver, redness of the eyes, jaundice, promotes diuresis, excretes toxins from the body, eliminates edema, and acts on the liver and kidneys. Therefore, it is known to be very beneficial in making urination easier, eliminating stomach pain and indigestion, and quenching heat poisoning and thirst. (Donguibogam, Herbal Medicine, Shinyak Herbal Medicine, etc.) In addition, Olgaengi purifies the blood and relieves headaches, dizziness, and fatigue. It is good for blood clots and is special for skin care and gastrointestinal diseases. It is also a cool, light, low-calorie food.

When you cook olgaengi, the soup takes on a bluish color. This is because it is rich in minerals called copper, which makes hemoglobin in the blood. It is known to have a special effect on the human liver. Recently, olgaengi has been shown to strengthen bones and teeth. It is known to contain a large amount of calcium, which relieves insomnia, prevents arrhythmia by facilitating nerve transmission and muscle movement, and prevents osteoporosis, and hemoglobin, which is necessary for the supply of oxygen to each cell of the body.

Gondre is called ‘Korean thistle’ and is in season from May to June. It facilitates digestion and is effective in preventing adult diseases. Gondre greens are rich in protein, calcium, and vitamin A, and also contain a large amount of coarse fiber, which is effective in lowering blood cholesterol, preventing constipation, and dieting. It also has diuretic, detoxifying, anti-inflammatory, and hemostatic effects and is used medicinally for pneumonia, lung abscess, and high blood pressure. In addition, it is rich in vegetable protein, so it was used as a bitter gourd plant in the past, but has recently been attracting attention as a health food due to its unique flavor and efficacy.

Olgaengi and gondre, which have such excellent efficacy, were used only in a limited number of foods such as soup, seasoned food, porridge, or health supplements, but recently, they are being developed as retort foods that can be accessed more conveniently and easily by busy modern people. However, there is a problem in that the original color and texture of food ingredients change depending on the manufacturing process for retort food.

Republic of Korea Patent Publication No. 10-2018-0059025 (published on June 4, 2018)

The present invention is to solve the problem of the original texture and color of food ingredients changing due to the sterilization process for retort food production, and to provide a retort food manufacturing method for whole-gaengi and gondre hangover soup that maintains the original color and texture of gondre and gondre by adjusting the pH of the food ingredients. We would like to provide

The present invention includes the following steps: 1) washing the whole grains, heating them by adding purified water, and then separating the whole grain extract and the whole grains;

2) Preparing the gondre by washing and blanching it;

3) Separating the holgaengi into meat and shell;

4) salt-treating the gondre and olgaengi meat;

5) adjusting the pH by immersing the salt-treated seaweed and seaweed in a immersion solution; and

6) A method for producing a retort food containing snails and snails is provided, which includes the step of adding snail extract, auxiliary ingredients, and purified water to the snails and snails immersed in the immersion solution, and then sterilizing them.

In addition, the present invention provides a retort food containing wholegaengi and gondre, manufactured according to the above production method.

According to the present invention, as the overall preference and texture and color of the ingredients of the haejangguk with pH-adjusted holgaengi and gondeure were confirmed to be superior to those of haejangguk using holgaengi and gondeure that were not pH-adjusted, sterilization was performed through the pH adjustment process of the ingredients. It is possible to provide a retort food made with whole-grain hangover soup that shows excellent preference by inhibiting the texture and color changes of whole-grain and whole-grain fish that occur during the process.

Hereinafter, the present invention will be described in more detail.

The present invention includes the following steps: 1) washing the whole grains, heating them by adding purified water, and then separating the whole grains extract and the whole grains; 2) Preparing the gondre by washing and blanching it; 3) Separating the holgaengi into meat and shell; 4) salt-treating the gondre and olgaengi meat; 5) adjusting the pH by immersing the salt-treated seaweed and seaweed in a immersion solution; And 6) a method for producing a retort food containing snails and snails, including the step of adding snail extract, auxiliary ingredients, and purified water to the snails and snails immersed in the immersion liquid, and then sterilizing them.

The pH may be adjusted to 3.5-5.5.

The steeping liquid may contain one or more ingredients selected from the group consisting of citric acid, lactic acid, adipic acid, phytic acid, and vitamin C.

The above-described orchid extract may be obtained by additionally treating orchid with one or more decomposing enzymes selected from cellulase or factinase.

The sterilization may be primary sterilization at 92-97°C for 5-15 minutes, followed by secondary sterilization at 115-125°C for 40-50 minutes.

In addition, the present invention can provide a retort food containing whole crab and gondre, manufactured according to the above production method.

Hereinafter, the present invention will be described in detail through examples to aid understanding. However, the following examples only illustrate the content of the present invention and the scope of the present invention is not limited to the following examples. Examples of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Example 1> Manufacture of gondre allgaengi hangover soup retort food

After washing the whole grains to remove foreign substances, 2000 L of purified water was added to 200 kg of whole grains and heated at 100°C for 1 hour to prepare a whole grain extract. The prepared olgaengi extract was treated with 0.1 to 0.9% by weight of cellulase or factinase, and the olgaengi meat and skin were separated to prepare 1800 L of olgaengi extract and 36 kg of olgaengi meat.

100 kg of gondre was washed, foreign matter was removed, and lightly blanched.

After treating the prepared snail meat and snails with 0.1 to 1% by weight of table salt for 10 to 20 minutes, the prepared snail meats and snails were respectively immersed in a immersion solution adjusted to pH 4.5 by adding citric acid and vitamin C.

Allgaengi gondre hangover soup was prepared by adding the Allgaengi extract, salt, soup soy sauce, soybean paste, and seasoning to purified water and heating it a second time at 100°C for 1 hour.

The prepared Gondre haejangguk was packaged with weighed Gondre meat and Gondre that had been soaked in the immersion solution, first heated at 95°C for 10 minutes, and then secondary sterilized at 120°C for 45 minutes.

The sterilized gondre allgaengi hangover soup was externally packaged and stored at room temperature until shipment.

<Example 2> Sensory evaluation

Sensory evaluation was performed on the texture and color of gondre and wholegaengi hangover soup prepared as a retort food in Example 1.

As a comparative example, the change in texture and color of the seaweed and seaweed in the hangover soup prepared in the same manner as in Example 1 and the hangover soup prepared in Example 1 using seaweed and seaweed that were not immersed in a soaking solution containing citric acid and vitamin C, and the changes in texture and color of seaweed and seaweed The overall preference was compared by performing a 5-point scale preference test (5: very good, 4: good, 3: average, 2: bad, 1: very bad) for 50 sensory evaluation agents.

As a result, as shown in Table 1, it was confirmed that the texture, color, and overall preference of the haejangguk made with holgaengi and gondeure, whose pH was adjusted by immersing in a soaking solution containing citric acid and vitamin C, was superior to that of haejangguk using holgaengi and gondeure that were not soaked. It has been done. In particular, it was confirmed that the color of the gondre allgaeng hangover soup soaked in the soaking liquid was very excellent.

Texture color overall preference Example 3.5 4.2 3.9 Comparative example 2.6 2.1 2.8

From the above results, it was confirmed that by adjusting the pH of Haejangguk and Gondre, which are the main ingredients of Haejangguk, it is possible to provide a Haejangguk retort food made with Gondre and Haejangguk, which shows excellent preference by inhibiting changes in texture and color due to sterilization during the retort food manufacturing process.

As the specific parts of the present invention have been described in detail above, it is clear to those skilled in the art that these specific techniques are merely preferred embodiments and do not limit the scope of the present invention. something to do. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

A method of manufacturing a hangover soup retort food containing whole crab and gondre at a weight ratio of 2:1,
The manufacturing method is,
(1) Washing the whole grains, adding the whole grains to purified water at a concentration of 0.1 kg/L, and heating at 100°C for 1 hour to prepare a whole grain extract;
(2) treating the whole grain extract of step (1) with 0.1 to 0.9% by weight of cellulase or factinase based on the total weight of the whole grain extract;
(3) separating the flesh and skin of the whole grain extract from step (2) above;
(4) preparing the gondre by washing and blanching it;
(5) Mixing the seaweed meat of step (3) and the gondre of step (4), and treating the mixture with 0.1 to 1% by weight of table salt based on the total weight of the mixed mixture for 10 to 20 minutes. step;
(6) adding citric acid and vitamin C to the salt-treated mixture in step (5) above and immersing it in an immersion solution adjusted to pH 4.5; and
(7) After adding whole grain extract, salt, soup soy sauce, soybean paste, seasoning and purified water to the mixture immersed in the immersion solution in step (6) above, first heating at 95°C for 10 minutes, and then at 120°C for 45 minutes. A method of manufacturing a hangover soup retort food, including the step of secondary sterilization.
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