KR102759961B1 - Manufacturing method for japche with seasoned crab - Google Patents

Abstract

The present invention relates to a method for producing seasoned crab japchae, which provides a novel flavor and enhances palatability by mixing seasoned crab and its sauce during the preparation of japchae. The present invention provides a method for producing seasoned crab japchae, comprising: a step of preparing crab; a step of producing seasoned crab by mixing a seasoned crab sauce with the prepared crab; a step of producing japchae by mixing cooked glass noodles, carrots, and onions; and a step of producing seasoned crab japchae by mixing the seasoned crab and the japchae.

Description

{Manufacturing method for japche with seasoned crab}

The present invention relates to a method for manufacturing seasoned crab japchae, and more specifically, to a method for manufacturing seasoned crab japchae, which allows a new taste to be experienced and a higher preference to be made by mixing seasoned crab and its sauce during the manufacturing of japchae.

Our people have had delicate taste and craftsmanship since ancient times, and have developed food using various ingredients due to the distinct four seasons and regional characteristics. In addition, Korean food, which has developed under the idea that food is medicine, is verified as a very excellent food in terms of nutrition. It is a wonderful cultural heritage and lifestyle where taste and history come together.

Accordingly, we must not only inherit and develop our food culture, but also make more multifaceted efforts to create Korean food that people around the world can enjoy, including taste and diversity.

Japchae is one of the representative Korean dishes and is always introduced when introducing Korean food. The history of Japchae is that it was first introduced at a royal banquet during the Joseon Dynasty in the 17th century, and you can find a record of Japchae in the Gwanghaegun Diary. Yi Chung (李沖) served Japchae, which was a new flavor of various vegetables, to Gwanghaegun and was promoted to a high rank. One of the secrets to receiving Gwanghaegun’s favor at the time was Japchae, so we can see that Japchae was a very delicious and unique food at the time.

These japchae are usually made by boiling the noodles in boiling water, then rinsing them in cold water to make the noodles, and then frying them in a frying pan with solid ingredients such as beef, carrots, shiitake mushrooms, oyster mushrooms, onions, and spinach along with seasonings such as garlic, soy sauce, and corn syrup in oil.

The main ingredient of japchae, noodles, can generally be cooked in the following ways. First, soak the noodles in cold water for several hours, then boil them at 90-95℃ for more than 2 minutes. Second, boil the noodles at 90℃ or higher for more than 2 minutes without soaking them in water. Third, boil the noodles, which are made from potato starch and mung bean starch like instant ramen, in hot water for more than 5 minutes.

However, in the case of these noodles, they do not have a special taste by themselves, and therefore the seasonings, soy sauce, sugar, and sesame oil, that are added account for most of the taste of Japchae. In order to improve the taste of Japchae, bean sprouts, mushrooms, and green peppers are added, but they do not greatly deviate from the taste of the base soy sauce and sesame oil, so there is a limit to changing the taste in recent times when there are various tastes.

Meanwhile, Gejang, a type of salted seafood, is made by adding various seasonings to fresh crabs, unlike other salted seafood. It is mainly made by marinating whole crabs in a soy sauce-based seasoning and then aging them, and it is made by cutting crabs into appropriate sizes and marinating them in a red pepper powder-based seasoning.

Recently, consumer awareness of adult diseases is increasing day by day, and the market for salted seafood, including crab sauce, which contains excessive salt, known to be the cause of adult diseases, is gradually shrinking. Therefore, efforts are being made to improve the marketability of salted seafood, including crab sauce, in order to open up the market.

However, in the past, the method of consuming this type of crab sauce was very limited, as it was simply eaten with rice. To improve this, a method of extracting only the crab meat and mixing it with seasoning was developed, but there was no fundamental change in the fact that it was consumed with rice.

Therefore, there is a need for a new method of producing food that can be consumed while increasing the consumption of crab.

(0001) Republic of Korea Publication Patent No. 10-2022-0133397 (0002) Republic of Korea Publication Patent No. 10-2019-0058146

In order to solve the above-mentioned problem, the present invention provides a method for manufacturing seasoned crab japchae, which allows a new taste to be experienced and a higher preference to be increased by mixing seasoned crab and its sauce during the manufacturing of japchae.

In order to solve the above-described problem, the present invention provides a method for preparing seasoned crab japchae, including the steps of preparing crab; preparing seasoned crab by mixing seasoned crab sauce into the prepared crab; preparing japchae by mixing cooked noodles, carrots, and onions; and preparing seasoned crab japchae by mixing the seasoned crab and the japchae.

In one embodiment, the step of cleaning the crab includes: washing the crab and then removing the shell; separating the entrails and eggs inside the shell; removing and cleaning the non-ingestible parts including the gills and the belly of the crab from which the shell has been removed; cutting the crab from which the non-ingestible parts have been removed vertically; and separating a portion of the entrails and eggs of the cut crab to prepare crab for marinating, wherein the seasoned crab sauce includes: a step of preparing a plum mixture by mixing 80 to 200 parts by weight of black sugar with 100 parts by weight of plum; a step of putting the plum mixture into a jar and extracting it at a temperature of 10 to 20°C for 1 to 2 years; a step of removing a solid content from the extracted crab mixture to prepare a plum extract; A method for producing a seasoned crab sauce, comprising: a step of mixing 90 to 110 parts by weight of soy sauce, 300 to 450 parts by weight of corn syrup, 15 to 20 parts by weight of red pepper powder, 15 to 25 parts by weight of cooking wine, 10 to 15 parts by weight of perilla oil, 15 to 25 parts by weight of sesame seeds, 15 to 25 parts by weight of the above-mentioned plum extract, 30 to 40 parts by weight of garlic, 10 to 20 parts by weight of onion, and 10 to 20 parts by weight of ginger relative to 100 parts by weight of red pepper paste; and a step of maturing the manufactured seasoned crab sauce at a temperature of 0 to 5°C for 5 to 10 days, wherein the step of producing japchae comprises a step of producing japchae sauce by mixing 5 to 15 parts by weight of soy sauce, 0.1 to 5 parts by weight of cooking oil, and 1 to 10 parts by weight of sugar relative to 100 parts by weight of water. A step of preparing cooked noodles by mixing 500 to 700 parts by weight of the above-mentioned japchae sauce with 100 parts by weight of soaked noodles and heating at 90 to 120°C for 20 to 40 minutes; and a step of preparing japchae by mixing 10 to 20 parts by weight of carrots and 10 to 20 parts by weight of onions with 100 parts by weight of the cooked noodles, wherein the step of preparing japchae further comprises mixing 5 to 15 parts by weight of crab seasoning with 100 parts by weight of the cooked noodles, and the crab seasoning is a step of preparing a crab viscera mixture by removing foreign substances from the shell and the viscera and eggs separated from the cut crab and then mixing them. A method for producing a seasoning mixture comprising: a step of mixing 20 to 40 parts by weight of the crab entrails mixture, 10 to 20 parts by weight of sugar, 20 to 40 parts by weight of mirin, 30 to 50 parts by weight of garlic, 20 to 40 parts by weight of green onion, and 10 to 30 parts by weight of onion with respect to 100 parts by weight of soy sauce; a step of loading the seasoning mixture into a chamber, maintaining the inside of the chamber at -10 to 0°C, supplying ultrasonic waves, and extracting for 20 to 50 minutes; and a step of removing solid content from the seasoning mixture and producing a crab seasoning liquid after the extraction is completed, wherein the ultrasonic waves have a frequency of 20 to 130 kHz and are supplied at an intensity of 300 to 800 W, and further comprising a step of coating the cooked noodles after the cooked noodles are manufactured and before the step of manufacturing the japchae, wherein the step of coating the cooked noodles comprises a step of removing moisture from the cooked noodles and then putting them into a mixer; A step of maintaining the inside of the mixer at 20 to 40°C, spraying a collagen coating solution from the upper part of the mixer and mixing; and a step of cooling the noodles to 5 to 20°C after the mixing is completed to form a collagen layer on the surface, wherein the collagen coating solution comprises: a step of collecting fish skins; a step of treating the collected skins with a weak acid to remove fat and washing them; a first protein decomposition step of mixing 100 to 300 parts by weight of an alkaline solution with respect to 100 parts by weight of the skins treated with the weak acid and applying ultrasonic waves; a step of mixing an acidic solution after the first protein decomposition step, neutralizing it to a pH of 6 to 8, and washing; a second protein decomposition step of adding 1 to 10 parts by weight of a protein decomposition enzyme with respect to 100 parts by weight of the skins after the washing is completed, and reacting at a temperature of 50 to 70°C for 10 to 20 hours; a step of heating to 90 to 110°C after the second protein decomposition step to inactivate the protein decomposition enzyme; A method for producing a collagen coating solution comprising: a step of adding 3 to 10 parts by weight of activated carbon relative to the total liquid amount to adsorb and separate impurities; and a step of removing residues using a filter and then collecting the filtered collagen coating solution, wherein the weak acid is acetic acid, and the acidic solution is a mixture of at least one selected from the group consisting of lemon juice, citron juice, sugar citron juice, orange juice, and vinegar, and the basic solution is: a step of washing the shell; a step of calcining the washed shell at a temperature of 800 to 1200°C; a step of crushing the calcined shell; a step of mixing the crushed shell with 500 to 1000 parts by weight of water relative to 100 parts by weight of the shell, and then leaving the mixture for 2 to 10 days; and a step of separating a solid content of the shell.

The present invention also provides seasoned crab japchae produced by the above method.

The method for manufacturing seasoned crab japchae according to the present invention can provide a new taste different from existing japchae by additionally including the spicy and savory tastes of seasoned crab in japchae, and can also provide a new way of consuming seasoned crab beyond consuming seasoned crab with rice, thereby providing seasoned crab japchae with a high preference.

Hereinafter, a preferred embodiment of the present invention will be described in detail. In explaining the present invention, if a detailed description of a related known technology is judged to obscure the gist of the present invention, the detailed description thereof will be omitted. Throughout the specification, singular expressions should be understood to include plural expressions unless the context clearly indicates otherwise, and terms such as “include” or “have” should be understood to indicate the presence of a described feature, number, step, operation, component, part, or combination thereof, but not to exclude in advance the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof. In addition, in performing a method or a manufacturing method, each process constituting the method may occur in a different order from the stated order unless a specific order is clearly stated in the context. That is, each process may occur in the same order as the stated order, may be performed substantially simultaneously, or may be performed in the opposite order.

The technology disclosed in this specification is not limited to the implementation examples described herein and may be embodied in other forms. However, the implementation examples introduced herein are provided so that the disclosed content can be thorough and complete and so that the technical idea of the technology can be sufficiently conveyed to those skilled in the art. In order to clearly express the components of each device in the drawings, the sizes of the components, such as width and thickness, are somewhat enlarged. In the overall description of the drawings, the description is made from the observer's point of view, and when an element is mentioned as being positioned on another element, this includes the meaning that the element is positioned directly on the other element or that additional elements may be interposed between the elements. In addition, a person skilled in the art will be able to implement the idea of the present invention in various other forms without departing from the technical idea of the present invention. In addition, the same reference numerals in multiple drawings indicate substantially the same elements.

As used herein, the term 'and/or' includes any combination of multiple listed items or any one of multiple listed items. As used herein, 'A or B' can include 'A', 'B', or 'both A and B'.

The present invention relates to a method for preparing seasoned crab japchae, comprising the steps of: preparing crab by cleaning it; preparing seasoned crab by mixing seasoned crab sauce into the cleaned crab; preparing japchae by mixing cooked noodles, carrots, and onions; and preparing seasoned crab japchae by mixing the seasoned crab and the japchae.

The above crab preparation step may include: a step of washing the crab and then removing the back shell; a step of separating the entrails and eggs inside the back shell; a step of removing and preparing the non-ingestible parts including the gills and abdomen of the crab from which the back shell has been removed; a step of cutting the crab from which the non-ingestible parts have been removed vertically; and a step of separating the entrails and eggs of the cut crab to prepare crab for marinating.

In the present invention, it is preferable that the crab is a flower crab. The flower crab has a body length of 8 to 9 cm, a width of 16 to 19 cm, and an overall diamond-shaped body. It mainly lives at depths of 20 to 30 m under the sea. However, in order to lower the taste or price, it is also possible to use other types of crabs such as freshwater crabs, freshwater crabs, blue crabs, and sesame flower crabs.

In the present invention, it is preferable to consume the seasoned crab meat together with the seasoning, and the shell may be removed as described above. At this time, when the shell is removed, the eggs and internal organs may be removed together, and since the shell, eggs, and internal organs are reused in the step described below, it is preferable to store them separately.

As described above, the non-ingestible parts including the gills and the belly shell of the crab from which the back shell has been removed can be removed and prepared. At this time, the non-ingestible parts refer to parts of the crab that are not consumed, and may include the gills and the belly shell.

The crab from which the above non-ingestible portion has been removed can be cut vertically. In the case of the above crab, there is edible meat (muscle) on the left and right sides of the body's center line, and this meat is located within the skeleton formed from the center of the body to the outside. Therefore, by cutting vertically as described above, the meat can be easily discharged and made easy to ingest.

The crab for marinated crab can be manufactured by separating the intestines and part of the eggs of the above-mentioned cut crab. The intestines and eggs may remain not only on the shell but also in the center of the crab. However, in the case of the intestines and eggs as above, if the marinated crab is manufactured as it is, they may be separated by being mixed with the seasoning, and at this time, foreign substances such as mud mixed in the intestines may be mixed with the seasoning. Therefore, the eggs and intestines remaining in the body as above can be partially removed and recycled in the step described below. However, in the case of the remaining intestines and eggs, they can be an element that adds to the savory taste when consuming the marinated crab, so it is preferable to remove only part of them rather than completely remove them.

Seasoned crab can be made by mixing seasoned crab sauce into the above-mentioned prepared crab.

The above seasoned crab sauce comprises: a step of preparing a plum mixture by mixing 80 to 200 parts by weight of brown sugar with 100 parts by weight of plum; a step of putting the plum mixture into a jar and extracting it at a temperature of 10 to 20°C for 1 to 2 years; a step of removing solids from the extracted plum mixture to prepare a plum extract; a step of preparing a seasoned crab sauce by mixing 90 to 110 parts by weight of soy sauce, 300 to 450 parts by weight of starch syrup, 15 to 20 parts by weight of red pepper powder, 15 to 25 parts by weight of cooking wine, 10 to 15 parts by weight of sesame oil, 15 to 25 parts by weight of sesame seeds, 15 to 25 parts by weight of the above plum extract, 30 to 40 parts by weight of garlic, 10 to 20 parts by weight of onion, and 10 to 20 parts by weight of ginger with respect to 100 parts by weight of red pepper paste, and then stirring for 40 to 100 minutes; And it can be manufactured by a method including a step of maturing the manufactured seasoned crab sauce at a temperature of 0 to 5°C for 5 to 10 days.

A plum mixture can be prepared by mixing 80 to 200 parts by weight of brown sugar with 100 parts by weight of plum. The brown sugar not only adds color to the plum extract prepared by the method of the present invention, but also provides a unique flavor due to some carbonized sugar. If the brown sugar is mixed in an amount of less than 80 parts by weight, microorganisms may occur during the extraction of the plum, causing it to rot. If it is included in an amount exceeding 200 parts by weight, the content of the plum component may be relatively insufficient, resulting in a reduced flavor.

The above plum mixture can be put into a jar and extracted at a temperature of 10 to 20°C for 1 to 2 years. As described above, plums mixed with brown sugar can cause plum components to leak out due to osmotic pressure. At this time, if the extraction is performed at a temperature lower than the above or for a period of less than 1 year, the extraction will not be completed, resulting in a loss of flavor, and the cyanide (CN-) compound that leaks out during the extraction may not be removed. In addition, if the extraction is performed at a temperature higher than 20°C or for a period of more than 2 years, unwanted microorganisms may be generated, resulting in an off-flavor.

After the extraction is completed as described above, the solid content can be removed from the extracted daily mixture to produce a plum extract.

Based on 100 parts by weight of soy sauce, 90 to 110 parts by weight of soy sauce, 300 to 450 parts by weight of syrup, 15 to 20 parts by weight of red pepper powder, 15 to 25 parts by weight of cooking wine, 10 to 15 parts by weight of perilla oil, 15 to 25 parts by weight of sesame seeds, 15 to 25 parts by weight of the above plum extract, 30 to 40 parts by weight of garlic, 10 to 20 parts by weight of onion, and 10 to 20 parts by weight of ginger are mixed, and then stirred for 40 to 100 minutes to manufacture a seasoned crab sauce. If manufactured at a ratio within the above range, it can have a high preference, but if it is out of the above range, the preference may decrease. In addition, it is preferable to stir for 40 to 100 minutes after the mixing is completed. If the stirring is performed for less than 40 minutes, the stirring is not completed, which may cause coagulation of each component, and if the stirring is performed for more than 100 minutes, it is no longer effective, which is uneconomical.

It is preferable to mature the above-mentioned seasoned crab sauce at a temperature of 0 to 5℃ for 5 to 10 days. Through the above-mentioned maturation process, not only can the taste of the sauce be homogenized, but also the internal ingredients of each sauce component can be extracted, resulting in a deeper taste. At this time, if maturation is performed below the above-mentioned temperature or for less than 5 days, maturation may not be completed, resulting in a loss of flavor, and if maturation is performed above the above-mentioned temperature or for more than 10 days, an off-flavor may occur.

The seasoned crab sauce manufactured as described above can be mixed with crabs prepared as described above to manufacture seasoned crab. In addition, it is preferable to mix the seasoned crab sauce with the crab prepared as described above and then store it for 10 to 15 hours. During this storage process, the seasoned crab sauce can penetrate into the inside of the crab. If the storage is performed for less than 10 hours, the penetration as described above may be difficult, resulting in a decrease in palatability, and if the storage is performed for more than 15 hours, microorganisms may multiply and an off-flavor may occur.

You can make japchae by mixing cooked noodles, carrots, and onions.

The steps for manufacturing the above japchae may specifically include a step of manufacturing japchae sauce by mixing 5 to 15 parts by weight of soy sauce, 0.1 to 5 parts by weight of cooking oil, and 1 to 10 parts by weight of sugar with respect to 100 parts by weight of water; a step of manufacturing cooked japchae by mixing 500 to 700 parts by weight of the japchae sauce with respect to 100 parts by weight of soaked glass noodles and then heating the mixed noodles at 90 to 120°C for 20 to 40 minutes; and a step of manufacturing japchae by mixing 10 to 20 parts by weight of carrots and 10 to 20 parts by weight of onions with respect to 100 parts by weight of the cooked glass noodles.

The above Japchae sauce can be manufactured by mixing 5 to 15 parts by weight of soy sauce, 0.1 to 5 parts by weight of cooking oil, and 1 to 10 parts by weight of sugar per 100 parts by weight of water. Within the above range, Japchae with high preference can be manufactured, but outside the above range, preference may decrease.

Also, in the case of conventional japchae, the noodles are heated and cooked, and then japchae sauce is mixed to manufacture japchae, but this has a disadvantage in that the sauce is not absorbed into the noodles. In particular, in the case of the present invention, since japchae is manufactured by mixing it with seasoned crab with a strong taste, if manufactured using the conventional method, the characteristic taste of japchae may not be present and only the taste of seasoned crab may be present. Therefore, it is preferable to manufacture the noodles by mixing 500 to 700 parts by weight of the japchae sauce with 100 parts by weight of the noodles soaked in water and then heating and cooking the noodles at 90 to 120°C for 20 to 40 minutes, thereby allowing the japchae sauce to penetrate into the noodles.

The step of manufacturing the above japchae can additionally mix 5 to 15 parts by weight of crab seasoning liquid per 100 parts by weight of the above cooked noodles. When manufacturing japchae using a sauce with soy sauce as the main ingredient as in the existing method, the taste may be heterogeneous when mixed with the seasoned crab. Therefore, by mixing the crab seasoning liquid when manufacturing the above japchae, it is possible to manufacture seasoned crab japchae with a uniform taste.

The above crab seasoning liquid can be manufactured by a method including a step of removing foreign substances from the shell and the viscera and eggs separated from the cut crab and then mixing them to prepare a crab viscera mixture; a step of mixing 20 to 40 parts by weight of the crab viscera mixture, 10 to 20 parts by weight of sugar, 20 to 40 parts by weight of mirin, 30 to 50 parts by weight of garlic, 20 to 40 parts by weight of green onion, and 10 to 30 parts by weight of onion with respect to 100 parts by weight of soy sauce to prepare a seasoning mixture; a step of loading the seasoning mixture into a chamber, supplying ultrasonic waves while maintaining the inside of the chamber at -10 to 0°C, and extracting for 20 to 50 minutes; and a step of removing solids from the seasoning mixture after the extraction is completed to prepare a crab seasoning liquid.

The crab viscera mixture can be prepared by removing foreign substances from the shell and the intestines and eggs separated from the cut crab and then mixing them. As described above, the intestines and eggs can be separated from the inside of the shell and the cut crab. Although these intestines and eggs have foreign substances such as mud, they are known to have the strongest flavor in crab. Therefore, in the case of the present invention, it is preferable to prepare crab seasoning using these intestines and eggs.

A seasoning mixture can be prepared by mixing 20 to 40 parts by weight of the crab entrails mixture, 10 to 20 parts by weight of sugar, 20 to 40 parts by weight of mirin, 30 to 50 parts by weight of garlic, 20 to 40 parts by weight of green onion, and 10 to 30 parts by weight of onion relative to 100 parts by weight of soy sauce. The crab entrails have a strong flavor but may have a unique fishy smell. Therefore, it is preferable to prepare a seasoning mixture by mixing in the above ratio and then use it. Within the above range, it can have a high preference, but if it goes beyond the above range, an off-flavor may occur or the preference may decrease.

After loading the above seasoning mixture into the chamber, the inside of the chamber is maintained at -10 to 0℃, ultrasonic waves are supplied, and extraction can be performed for 20 to 50 minutes. In the case of the crab's intestines and eggs, if heated, the protein denatures and the texture becomes hard, so that when used as a sauce, not only does it have a foreign body sensation, but a unique fishy smell may also become strong. Therefore, in the case of the present invention, it is preferable to apply a freeze-drying method when extracting the above seasoning mixture.

Looking at this in detail, the seasoning mixture can be charged while maintaining the inside of the chamber at -10 to 0℃ as described above. Through this, the seasoning mixture is cooled, but due to the freezing point lowering effect of the mixed soy sauce, it does not freeze and can remain in a liquid state.

Ultrasonic waves can be supplied to the seasoning mixture cooled as described above. It is preferable that the ultrasonic waves have a frequency of 20 to 130 kHz and are supplied at an intensity of 300 to 800 W. Due to the supply of ultrasonic waves as described above, cell membranes and cell walls of plants can be decomposed, and thus, it is possible to extract the flavor components of the seasoning mixture without heating. In particular, the supply of ultrasonic waves as described above can increase the temperature inside the seasoning mixture, but in the case of the present invention, since the inside of the chamber is cooled as described above and used, the temperature increase can be minimized, and thus extraction in a liquid phase is possible without heating. In addition, if the frequency of the ultrasonic waves is out of the above range, the decomposition effect of the cell membrane and cell wall can be reduced, and if it is supplied at a level lower than the above intensity, the effect of the ultrasonic waves can be reduced. In addition, if it exceeds the above intensity, the seasoning mixture may be excessively heated, which may reduce the extraction efficiency and generate an off-flavor.

In addition, in order to increase the extraction efficiency of the seasoning mixture as described above, the seasoning mixture may be crushed to an appropriate size and then loaded into the chamber.

After the extraction of the seasoning mixture is completed as described above, the solid content can be removed to produce crab seasoning liquid.

It is preferable to additionally mix 5 to 15 parts by weight of crab seasoning liquid per 100 parts by weight of the above-mentioned cooked noodles. If the amount mixed is less than the above range, it is difficult to expect the effect of the crab seasoning liquid, and if the amount mixed exceeds the above range, the preference may decrease.

After the above-mentioned cooked noodles are manufactured, a step of coating the cooked noodles may be additionally included before the step of manufacturing the japchae. In the case of the dangbyun used in the japchae, there are cases where it absorbs moisture from the surroundings and puffs up. Such puffing of the noodles can bring about a soft texture, but if it puffs up excessively, the chewy texture may disappear, reducing the preference. Therefore, in the case of the present invention, in order to prevent such excessive moisture absorption of the noodles, the surface of the noodles may be coated using collagen.

The step of coating the above-mentioned cooked noodles may include the steps of removing moisture from the cooked noodles and then placing them into a mixer; maintaining the inside of the mixer at 20 to 40°C, spraying a collagen coating solution from the upper part of the mixer and mixing it; and cooling the noodles to 5 to 20°C after the mixing is completed to form a collagen layer on the surface. Collagen can be used as a thickener, and can form a gel layer when mixed with moisture and cooled. In addition, since it dissolves at a temperature below body temperature and changes into a liquid phase, it can quickly dissolve and maintain texture when the japchae of the present invention is heated or comes into contact with the human body. In addition, since the collagen does not have a unique taste, even if it is mixed into the japchae as described above, a decrease in preference can be minimized. Finally, since the collagen dissolves on the surface of the japchae to form a highly viscous solution, it can allow the sauce of seasoned crab to adhere well to the surface of the noodles.

The collagen coating solution can be manufactured by a method including: a step of collecting fish skins; a step of treating the collected skins with a weak acid to remove fat and washing them; a first protein decomposition step of mixing 100 to 300 parts by weight of an alkaline solution with respect to 100 parts by weight of the skins treated with the weak acid and applying ultrasonic waves; a step of neutralizing the solution to a pH of 6 to 8 by mixing an acidic solution after the first protein decomposition step and washing it; a second protein decomposition step of adding 1 to 10 parts by weight of a protein decomposition enzyme with respect to 100 parts by weight of the skins after the washing is completed and reacting it at a temperature of 50 to 70°C for 10 to 20 hours; a step of heating to 90 to 110°C after the second protein decomposition step to inactivate the protein decomposition enzyme; a step of adding 3 to 10 parts by weight of activated carbon with respect to the total amount of the liquid to adsorb and separate impurities; and a step of removing residues using a filter and then collecting the filtered collagen coating solution.

The fish used in the present invention preferably uses the skin of a shark or ray, which are cartilaginous fish, or a species with thick skin, such as an eel or catfish. Since the collagen of this skin has the characteristic of a large molecular weight, similar to that of animal skin, it is easy to form a gel layer, and it can have an appropriate viscosity even at a low concentration, so it is preferable to use this.

The fish skin as described above can be collected from the residue remaining after processing the fish. Generally, the muscle tissue, i.e., the flesh and internal organs of the fish are consumed, and the skin and bone parts are discarded. Therefore, in the present invention, it is preferable to manufacture the collagen coating liquid using the discarded skin part.

The skins collected as described above can be treated with a weak acid to remove fat. It is generally known that fish accumulate fat in the skin or other adjacent areas. However, these fat components can be saponified when combined with the alkaline components described below, thereby interfering with the production and separation of collagen. Therefore, it is desirable to remove fat using a weak acid before the protein decomposition step using the alkaline components.

At this time, it is preferable to use acetic acid as the weak acid used. If a strong acid such as hydrochloric acid is used, the fat removal efficiency may increase, but it is difficult to use as food because it is harmful to the human body, and since it decomposes the calcium component contained in the scales or bones, it may be difficult to extract collagen in the process described later. In addition, since the human body may be damaged by the remains of the decomposed scales or bones, it is preferable to perform the fat decomposition using acetic acid used for food. At this time, the weak acid has a concentration of 1 to 10 M, and 10 to 30 parts by weight can be used relative to 100 parts by weight of the shell. In the above concentration range, the fat separation can be effectively performed, but if it is below the above range, the fat removal may be difficult, and if it exceeds the above range, the acidity may increase, causing the scales to decompose, or the protein decomposition process described later may not be easily performed due to the remaining acetic acid.

After the fat has been removed using a weak acid as described above, the scales can be washed and used.

The above-mentioned fat-removed shell can be subjected to a first protein decomposition step by mixing 100 to 300 parts by weight of an alkaline solution per 100 parts by weight of the shell and applying ultrasound. The above-mentioned first protein decomposition step is a process of decomposing proteins present in the shell using an alkaline solution and ultrasound, and is a step of decomposing collagen, a major protein contained in the shell, dissolving it in water and weakening its tissue so that collagen extraction using a protein-decomposing enzyme described later can be easily performed.

At this time, in the case of the basic solution used in the past, a strong base, that is, sodium hydroxide or potassium hydroxide, was used for the convenience of use, but in this case, the remaining basic solution may irritate the skin. Therefore, in the case of the present invention, it is preferable to prepare an basic solution using calcium carbonate and use it. In particular, since the collagen of the present invention can be used by contacting the skin, the calcium carbonate may be prepared using the shell, not an industrially synthesized product. In particular, by using the shell of a crab that was previously discarded, not only can the discharge of waste be minimized, but also the manufacturing process can be carried out without the use of additional raw materials.

To this end, it can be manufactured by a method including a step of washing the shell; a step of firing the washed shell at a temperature of 800 to 1,200°C; a step of crushing the shell after the firing is complete; a step of mixing the crushed shell with 500 to 1,000 parts by weight of water per 100 parts by weight of the shell and leaving it for 2 to 10 days; and a step of separating the solid content of the shell.

The above-mentioned shell is mainly composed of a large amount of calcium carbonate and chitin, and most of them are disposed of as waste. Therefore, if calcium carbonate is extracted from this shell and used, it can achieve the desired effect while contributing to resource recycling and environmental protection. The above-mentioned shell can be washed, organic matter removed, and then calcined at a temperature of 800 to 1200°C. Through this, organic matter and other impurities present in the shell can be oxidized and removed, leaving only calcium carbonate. In particular, chitin, a type of protein, can also be decomposed and removed during this process. At this time, if the calcination temperature is less than 800°C, smooth calcination may not occur, and if it exceeds 1200°C, not only energy usage increases, but also calcium carbonate may be decomposed by calcination, reducing the yield.

After the calcination is completed as described above, it can be pulverized, mixed with 1000 to 5000 parts by weight of water per 100 parts by weight, and left for 2 to 10 days to produce a calcium carbonate aqueous solution. If less than 1000 parts by weight of water is used, the amount of aqueous solution produced may decrease, reducing efficiency, and if more than 5000 parts by weight of water is used, the concentration of calcium carbonate decreases, making it difficult to expect the effect of calcium carbonate.

The above alkaline solution may be added in an amount of 100 to 300 parts by weight relative to 100 parts by weight of the shell. If the above alkaline solution is added in an amount less than 100 parts by weight, collagen extraction may not be easy, and if it is added in an amount exceeding 300 parts by weight, collagen coating may not be smooth.

In order to more efficiently perform protein extraction using a basic solution as described above, ultrasound may be supplied to a mixture of the basic solution and the shell. In the case of the above ultrasound, it may cause resonance with various substances depending on its frequency. In the case of the present invention, it may further accelerate the extraction using the basic solution by decomposing collagen contained in the shell. In particular, since the collagen extraction according to the present invention is performed using a weak base substance, unlike the existing extraction method using a strong base, collagen can be extracted with an efficiency similar to that of the existing method by supplying ultrasound as described above.

The ultrasound used at this time has a frequency of 20 to 130 kHz and can be supplied at an intensity of 300 to 800 W. If the ultrasound is outside the frequency range, it may not resonate with collagen, which may result in a decrease in extraction efficiency. In addition, if it is supplied at an intensity of less than 300 W, it is difficult to expect an extraction enhancement effect by ultrasound. In addition, if it is supplied at an intensity exceeding 800 W, the collagen decomposition intensity increases, which may decompose the molecular structure of collagen, which may result in a decrease in extraction efficiency.

As described above, after the extraction by the basic solution and ultrasonic waves is completed, it is preferable to neutralize using an acidic solution. At this time, it is preferable to use a natural acidic solution as the acidic solution used, just like the basic solution, and the acidic solution may use a mixture of at least one selected from the group including lemon juice, citron juice, sugar citron juice, orange juice, and vinegar. That is, after the extraction is completed using the basic solution, the acidic solution is added to neutralize to pH 6-8, preferably pH 7, to terminate the reaction.

Even after extracting collagen using a basic solution as described above, a lot of collagen may still exist between the tissues of the shell. Therefore, it is desirable to extract it using a proteolytic enzyme. It is desirable to use an endo-type proteolytic enzyme (Alcalase) as the proteolytic enzyme used at this time.

Through the above process, the protein present in the shell can be decomposed and extracted, and collagen can be dissolved and separated during this process.

It is preferable to add 1 to 10 parts by weight of the above protein decomposition enzyme relative to 100 parts by weight of the above scales, and then react at a temperature of 50 to 70°C for 10 to 20 hours. Under the above conditions, the extraction efficiency of the above protein decomposition enzyme can be maximized, but if it is below the above range, the extraction efficiency by the above protein decomposition enzyme may decrease, and if it exceeds the above range, the use of expensive protein decomposition enzyme increases without further improvement in efficiency, which is inefficient. In addition, if it exceeds 70°C during the above reaction, the protein decomposition enzyme may be denatured and its activity may decrease.

As described above, after the extraction of collagen by the protein-decomposing enzyme is completed, it is preferable to inactivate the protein-decomposing enzyme by heating to 90 to 110°C. In the case of the protein-decomposing enzyme, there is a possibility that the molecular structure of the collagen itself may be modified if stored with the collagen for a long period of time. Therefore, it is preferable to inactivate the protein-decomposing enzyme by denaturing the protein-decomposing enzyme through the heating. At this time, if the heating is performed at a temperature below 90°C, the protein-decomposing enzyme may not be completely inactivated, and if the heating is performed at a temperature exceeding 110°C, the collagen may be denatured.

After the inactivation of the above protein-decomposing enzyme, it is preferable to add 3 to 10 parts by weight of activated carbon relative to the total amount of liquid to adsorb and separate impurities. Since the collagen of the present invention is extracted using the skin of the fish, a fishy smell unique to fish may be generated after the extraction is completed. In the case of such a fishy smell, it is preferable to remove it by adsorption using the activated carbon since it is caused by impurities that are decomposed and extracted together with the collagen. At this time, since the collagen has a size larger than the pores of the activated carbon, it is possible to selectively adsorb and separate the impurities that generate the fishy smell, and also to remove the inactivated protein-decomposing enzyme.

When the separation of impurities as described above is completed, the residue can be removed using a filter. In the case of the collagen, it can be liquefied through the extraction process as described above, and in the case of the residual tissues, it can remain in a solid state. Therefore, the collagen can be separated by separating it using a filter. In particular, since the activated carbon can also be separated during this process, collagen with reduced fishy smell can be obtained.

The liquid collagen separated as described above can be concentrated to an appropriate concentration through a vacuum concentration process and then used as a collagen coating solution.

The inside of the above mixer is maintained at 20 to 40°C, and the collagen coating solution can be sprayed. Through this, the collagen coating solution can be maintained in a liquid state and evenly applied to the surface of the noodles. In addition, it is also possible to form an oil film on the surface of the noodles by supplying cooking oil before supplying the collagen coating solution. In the case of this oil film, it can play a role in preventing moisture contained in the collagen coating solution from diffusing in the direction of the noodles.

After the above mixing is completed, the noodles can be cooled to 5 to 20°C to form a collagen layer on the surface. Due to the cooling as described above, the collagen coating solution can be solidified into a gel, and a protective layer can be formed to prevent external moisture from penetrating toward the noodles.

Japchae can be made by mixing 10 to 20 parts by weight of carrots and 10 to 20 parts by weight of onions with respect to 100 parts by weight of the above-mentioned cooked noodles. At this time, in addition to the carrots and onions, meat or vegetables necessary for Japchae can be additionally included. Examples of the meat include beef, pork, and chicken, and examples of the vegetables include mushrooms, green onions, bean sprouts, bean sprouts, green peppers, spinach, chives, or red peppers.

After the production of japchae and seasoned crab is completed as described above, they can be mixed to produce seasoned crab japchae. During this mixing, the meat can be separated from the seasoned crab and mixed, and seasoned crab sauce can also be additionally supplied.

The present invention also provides seasoned crab japchae produced by the above method.

Hereinafter, a preferred embodiment of the present invention will be described with reference to the attached drawings so that those skilled in the art can easily practice it. In addition, when describing the present invention, if it is judged that a specific description of a related known function or known configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, some features presented in the drawings are enlarged, reduced, or simplified for ease of explanation, and the drawings and their components are not necessarily drawn in an appropriate ratio. However, those skilled in the art will easily understand these details.

Example 1

1) Preparation of seasoned crab sauce

(1) Crab preparation

After cleaning the crab (flower crab from Yeonpyeong Island), the back and belly shells were removed, and the gills attached to the body inside the back shell were removed. The cleaned crab was cut lengthwise, and about half of the internal organs and eggs were removed to prepare crab for marinating.

(2) Preparation of plum extract

A plum mixture was prepared by mixing 10 kg of plum and 15 kg of brown sugar, and the plum mixture was placed in a jar and extracted at a temperature of 15℃ for 2 years. A plum extract was prepared by removing the solid content from the extracted daily mixture.

(3) Preparation of seasoned crab sauce

100 parts by weight of gochujang, 100 parts by weight of soy sauce, 400 parts by weight of corn syrup, 18 parts by weight of red pepper powder, 20 parts by weight of cooking wine, 13 parts by weight of sesame oil, 20 parts by weight of sesame seeds, 20 parts by weight of the above plum extract, 34 parts by weight of garlic, 15 parts by weight of onion, and 13 parts by weight of ginger were mixed in a ratio, and then stirred for 60 minutes to prepare a seasoned crab sauce. The seasoned crab sauce thus prepared was aged at a temperature of 2℃ for 7 days and then used.

(4) Production of seasoned crab sauce

Seasoned crab was made by mixing 400 g of the above seasoned crab sauce with 1 kg of the above crab for marinating, and then storing it at a temperature of 2℃ for 12 hours.

2) Making Japchae

(1) Preparation of crab seasoning solution

Foreign substances were removed from the shell and the viscera and eggs separated from the cut crab, and then mixed to prepare a crab viscera mixture. A seasoning mixture was prepared by mixing 30 parts by weight of the crab viscera mixture, 15 parts by weight of sugar, 30 parts by weight of cooking wine, 40 parts by weight of garlic, 30 parts by weight of green onion, and 20 parts by weight of onion with respect to 100 parts by weight of soy sauce, and the seasoning mixture was ground to prepare. The seasoning mixture was loaded into a chamber, and while maintaining the inside of the chamber at -5℃, ultrasonic waves were supplied at a frequency of 75 kHz and an intensity of 700 W to perform extraction for 40 minutes. After the extraction was completed, solids were removed from the seasoning mixture, and crab seasoning liquid was prepared.

(2) Preparation of alkaline solution

After the above crab handling, the shell from which the entrails and eggs were separated and discharged was washed. The washed shell was fired at a temperature of 950℃, and the fired shell was pulverized. The pulverized shell was mixed with 800 parts by weight of water per 100 parts by weight of the shell, and then left for 7 days, and the solid content of the shell was separated to prepare an alkaline solution.

(3) Manufacturing of collagen coating solution

The eel skin was collected and washed. The skin was treated with acetic acid to remove fat and washed. 200 parts by weight of the alkaline solution was mixed with 100 parts by weight of the skin treated with acetic acid, and ultrasonic waves were applied to perform primary protein decomposition.

After the first protein decomposition step, the peel was neutralized to pH 7 by mixing an acidic solution (lemon juice) and washed. After the washing was completed, 3 parts by weight of protein decomposition enzyme (papain) was added based on 100 parts by weight of the peel, and the reaction was performed at 60°C for 12 hours to perform the second protein decomposition.

After the above second protein decomposition step, the protein decomposition enzyme was inactivated by heating to 100℃, and 8 parts by weight of activated carbon based on the total amount of liquid was added to adsorb and separate impurities. After removing the residue using a filter, the filtered collagen coating liquid was collected, and concentrated to half of the original volume using a vacuum concentrator.

(4) Preparation of cooked noodles

Japchae sauce was prepared by mixing 10 parts by weight of soy sauce, 3 parts by weight of cooking oil, and 5 parts by weight of sugar to 100 parts by weight of water. 600 parts by weight of the Japchae sauce was mixed to 100 parts by weight of glass noodles soaked in water for 30 minutes, and then cooked by heating at 100°C for 30 minutes to prepare glass noodles.

The above-mentioned cooked noodles were placed in a mixer, and then cooking oil (olive oil) was sprayed and mixed to form an oil film on the surface of the noodles.

The inside of the above mixer was maintained at 30°C, and a collagen coating solution was sprayed from the top of the mixer and mixed. After the mixing was completed, the noodles were cooled to 10°C to perform collagen gelation.

(5) Preparation of Japchae

Japchae was prepared by mixing 13 parts by weight of carrots, 18 parts by weight of onions, and 10 parts by weight of the crab seasoning liquid with 100 parts by weight of the above-mentioned cooked noodles.

3) Preparation of seasoned crab japchae

Seasoned crab japchae was prepared by adding the seasoned crab (for one crab) and 50 g of seasoned crab sauce on top of the 200 g of japchae prepared above.

Example 2

The same procedure as in Example 1 was followed, except that the seasoned crab sauce was stirred for 20 minutes.

Example 3

The same procedure as in Example 1 was followed, except that the seasoned crab sauce was aged for 3 days before use.

Example 4

In the above Example 1, when manufacturing the Japchae, instead of mixing and heating the Japchae sauce and soaked noodles, the soaked noodles were heated with water like in the existing Japchae manufacturing method, and then the Japchae sauce was mixed in to manufacture the Japchae, but the same process was carried out.

Example 5

The same procedure as in Example 1 was performed except that no crab seasoning solution was used.

Example 6

The same procedure as in Example 1 was performed except that the collagen coating solution was not used.

Comparative Example 1

The same seasoned crab as in Example 1 was served with rice.

Comparative Example 2

Only Japchae of Example 1 was provided.

Comparative Example 3

Instead of the japchae in Example 1 above, japchae purchased from a side dish store (located in Jeonju Central Market) was used.

Experimental example

Twenty pre-trained subjects were ingested the foods manufactured in Examples 1 to 6 and Comparative Example 3, and then the taste, aroma, texture, and overall preference were investigated (initially). In addition, after 30 minutes, the same foods were ingested, and the changes in preference over time were checked. In order to increase fairness and objectivity, the survey was conducted on a 10-point scale, but the highest and lowest scores were excluded, and the average was calculated and recorded in Table 1.

taste incense Texture Overall symbol the first 30 minutes the first 30 minutes the first 30 minutes the first 30 minutes Example 1 9.84 9.81 9.95 9.88 9.97 9.84 9.92 9.79 Example 2 9.19 9.00 9.45 9.13 9.56 9.31 9.32 9.15 Example 3 9.16 9.01 9.44 9.10 9.54 9.27 9.30 9.02 Example 4 8.16 7.55 9.13 8.55 8.49 8.19 8.52 8.08 Example 5 8.09 7.46 8.07 7.54 8.55 8.29 8.21 7.89 Example 6 8.52 8.01 8.55 8.04 8.19 4.36 8.20 6.20 Comparative Example 1 7.01 6.90 8.11 7.95 6.59 6.08 7.29 6.95 Comparative Example 2 6.49 6.18 4.49 4.08 7.29 7.14 5.94 6.01 Comparative Example 3 6.79 6.55 7.46 7.18 7.23 3.09 7.10 4.29

As shown in Table 1, Example 1 of the present invention was found to have a high preference overall, and there was no significant change in texture even after 30 minutes.

However, in the case of Examples 2 and 3, where the method for manufacturing the seasoned crab sauce was different, the overall preference was found to slightly decrease, and in the case of Example 4, where japchae manufactured using the existing japchae manufacturing method was used, the decrease was found to increase.

In the case of Example 5, which did not use crab seasoning, it was confirmed that the overall preference decreased due to a sense of incongruity in the taste, and in the case of Example 6, which did not use collagen coating solution, it was found that there was a significant change in texture over time.

While the specific parts of the present invention have been described in detail above, it will be apparent to those skilled in the art that such specific descriptions are merely preferred embodiments and that the scope of the present invention is not limited thereby. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

Steps to prepare the crab;
A step of making seasoned crab by mixing seasoned crab sauce into the above-mentioned cleaned crab;
Step of making japchae by mixing cooked noodles, carrots and onions; and
A step of making seasoned crab japchae by mixing the above seasoned crab and the above japchae;
In a method for manufacturing seasoned crab japchae including:
The steps for handling the above crab are:
The step of washing the crab and then removing the shell;
A step of separating the internal organs and eggs inside the shell;
A step of removing and preparing non-edible parts including the gills and belly of the crab from which the back shell has been removed;
A step of cutting the crab vertically from which the non-ingestible portion has been removed; and
A step for manufacturing crab for marinating by separating the intestines and part of the eggs of the cut crab;
Including,
The above seasoned crab sauce is,
A step for preparing a plum mixture by mixing 150 parts by weight of brown sugar with 100 parts by weight of plum;
A step of putting the above plum mixture into a jar and extracting it at a temperature of 15℃ for 2 years;
A step of preparing a plum extract by removing solid content from the above extracted daily mixture;
A step of preparing a seasoned crab sauce by mixing 100 parts by weight of soy sauce, 400 parts by weight of starch syrup, 18 parts by weight of red pepper powder, 20 parts by weight of cooking wine, 13 parts by weight of sesame oil, 20 parts by weight of sesame seeds, 20 parts by weight of the above plum extract, 34 parts by weight of garlic, 15 parts by weight of onion, and 13 parts by weight of ginger with 100 parts by weight of red pepper paste, and then stirring for 60 minutes; and
A step of maturing the above-mentioned seasoned crab sauce at a temperature of 2℃ for 7 days;
is manufactured by a method including:
The steps for making the above japchae are:
A step for making Japchae sauce by mixing 10 parts by weight of soy sauce, 3 parts by weight of cooking oil, and 5 parts by weight of sugar to 100 parts by weight of water;
A step of preparing cooked noodles by mixing 600 parts by weight of the above-mentioned Japchae sauce with 100 parts by weight of soaked noodles in water and heating at 100°C for 30 minutes; and
A step for making japchae by mixing 13 parts by weight of carrots and 18 parts by weight of onions with 100 parts by weight of the above-mentioned cooked noodles;
Including,
The step of making the above japchae is to additionally mix 10 parts by weight of crab seasoning liquid per 100 parts by weight of the cooked noodles.
The above seasoning liquid is,
A step of removing foreign substances from the shell and the intestines and eggs separated from the cut crab and then mixing them to prepare a crab intestine mixture;
A step for preparing a seasoning mixture by mixing 30 parts by weight of the crab entrails mixture, 15 parts by weight of sugar, 30 parts by weight of cooking wine, 40 parts by weight of garlic, 30 parts by weight of green onion, and 20 parts by weight of onion with 100 parts by weight of soy sauce;
A step of loading the above seasoning mixture into a chamber, maintaining the inside of the chamber at -5℃, supplying ultrasonic waves, and extracting for 40 minutes; and
A step of removing solids from the seasoning mixture and preparing a crab seasoning solution after the above extraction is completed;
is manufactured by a method including:
The above ultrasound has a frequency of 750 kHz and is supplied at an intensity of 700 W.
After manufacturing the above cooked noodles, before the step of manufacturing the japchae, a step of coating the cooked noodles is additionally included.
The step of coating the above cooked noodles is:
A step of removing moisture from the above-mentioned cooked noodles and then putting them into a mixer;
A step of maintaining the inside of the mixer at 30°C and spraying and mixing a collagen coating solution from the top of the mixer; and
A step of cooling the noodles to 10°C after the above mixing is completed to form a collagen layer on the surface;
Including,
The above collagen coating solution is,
Step of collecting fish skin;
A step of treating the collected shells with a weak acid to remove fat and wash them;
A first protein decomposition step of mixing 200 parts by weight of an alkaline solution with 100 parts by weight of the above-mentioned slightly acid-treated shell and applying ultrasonic waves;
A step of neutralizing to pH 7 by mixing an acidic solution and washing after the first protein decomposition step;
A second protein decomposition step in which 3 parts by weight of protein decomposition enzyme is added to 100 parts by weight of the shell after the above washing is completed, and then reacted at a temperature of 60°C for 12 hours;
A step of inactivating the protein decomposition enzyme by heating to 100°C after the second protein decomposition step;
Step of adsorbing and separating impurities by adding 8 parts by weight of activated carbon relative to the total amount of liquid; and
Step of removing residues using a filter and then collecting the filtered collagen coating solution
is manufactured by a method including:
The above weak acid is acetic acid,
The above acidic solution is a mixture of at least one selected from the group consisting of lemon juice, citron juice, sugar citron juice, orange juice and vinegar.
The above basic solution is,
The step of washing the above shell;
A step of firing the washed shell at a temperature of 950℃;
A step of crushing the shell after the above firing is completed;
A step of mixing the above-mentioned crushed shell with 800 parts by weight of water per 100 parts by weight of the shell, and then leaving it for 7 days; and
A step of separating the solid content of the above shell;
A method for producing seasoned crab japchae, characterized in that it is produced by a method including:
delete Seasoned crab japchae prepared by the method of Article 1.