KR19990008890A - Octopus - Google Patents

Abstract

The present invention relates to octopus flavor meat with improved preservability while retaining the taste and aroma and the texture of octopus, a) 70-80 parts by weight of meat, 10-15 parts by weight of corn starch, 5-10 parts by weight of wheat flour, soybean 1-10 parts by weight of protein, 0.5-3 parts by weight of soybean oil, 2-5 parts by weight of salt, 0.01-1 parts by weight of sugar, 0.3-1 parts by weight of sodium L-glutamate, 0.71 parts by weight of glycine, 0.3-1 parts by weight of calcium carbonate , 1-5 parts by weight of seasoning liquid-L, 0.05-1 parts by weight of CM, 0.1-1 parts by weight of octopus paste, 0.1-1 parts by weight of octopus paste, and after filling into an octopus-shaped mold using a compression filling machine, ; b) heating at 20 ° C. for 20-40 minutes after the pigments are attached; c) to provide octopus flavor, which is prepared by chopping and quick freezing.

Description

Octopus

The present invention relates to octopus flavors, and more particularly, to octopus flavors with improved preservability while retaining the taste and aroma of the octopus.

Natural octopus is a high quality fish caught off the coast of Korea and is enjoyed by many people. However, natural octopus is difficult to enjoy on the fly, which does not meet the taste of many people.

On the other hand, taste meat is a food that makes meat the main ingredient, and adds a flavor to the taste of the desired fish meat, typically crab meat.

However, because the existing flavor is roasted for about 3 minutes in steam and about 3 minutes in gas, its texture is soft and the texture is weak, so it is not suitable for octopus. It is a refrigerated product and can be stored at 0-10 ℃ for 20 days. However, after three days, the quality of the starch decreases considerably.

The present inventors have conducted research to develop octopus flavors having the aroma and texture of octopus, adding octopus paste, octopus flavor and natural pigment to the existing additives to retain the taste and aroma of natural octopus, steam The tunnel was heated at 90 ° C. for 20-40 minutes to have a texture obtained like a natural octopus, and rapidly frozen at −40 ° C. to develop an octopus flavor with improved preservation.

The present invention a) 70-80 parts by weight of meat, 10-15 parts by weight of corn starch, 5-10 parts by weight of wheat flour, 1-10 parts by weight of soy protein, 0.5-3 parts by weight of soybean oil, 2-5 parts by weight of salt, sugar 0.01-1 part by weight, L-glutamic acid sodium 0.3-1 part by weight, glycine 0.71 part by weight, calcium carbonate 0.3-1 part by weight, seasoning liquid L 1-5 part by weight, CM 0.05-1 part by weight, octopus flavor 0.1- 1 part by weight, 0.1-1 part by weight of octopus paste was mixed and filled into an octopus-shaped mold using a compression filler, and then cut; b) heating at 20 ° C. for 20-40 minutes after the pigments are attached; c) to provide octopus flavor, which is prepared by chopping and quick freezing.

Here, the octopus paste is added to 10 to 20 parts by weight of purified water and 0.1-1 parts by weight of complex enzyme 2000 (enzyme 50: lactose 50) to 40 to 60 parts by weight of the washed and crushed octopus. 20-30 parts by weight of starch syrup, 1-10 parts by weight of purified salt, 1-15 parts by weight of maltodextrin, 1-15 parts by weight of sodium L-glutamate, 1-10 parts by weight of glycine, 1-10 parts by weight of lysine, 5'-inosinic acid 0.001-0.1 parts by weight of sodium and 0.001-0.1 parts by weight of sodium 5'-guanylate are added and mixed.

The pigment of step b) is preferably 0.01-0.1 parts by weight of color mix-CA, 0.01-0.1 part by weight of red color-OC, and the heating time of step b) is preferably 30 minutes.

The rapid freezing of step c) is preferably 30 minutes at -45 ° C.

The heating process for 30 minutes at 90 ° C. of step b) has the texture of octopus.

The rapid freezing of step c) further improves the shelf life of the product.

Hereinafter, the present invention will be described in detail.

Example

70.06 parts by weight, 10.51 parts by weight of corn starch, 8.28 parts by weight of wheat flour, 5.00 parts by weight of soy protein, 0.86 parts by weight of soybean oil, 2.03 parts by weight of salt, 0.03 parts by weight of sugar, 0.37 parts of sodium L-glutamate, 0.71 parts by weight of glycine, 0.35 parts by weight of calcium carbonate, 1.27 parts by weight of seasoning liquid-L, 0.07 parts by weight of SiM, 0.22 parts by weight of octopus, and 0.21 parts by weight of octopus paste. After filling this into an octopus-shaped mold using a compression filler, it is cut and attached to 0.02 parts by weight of color mix-CA, 0.01 parts by weight of red color-OC, and heated at 90 ° C. for 30 minutes. It is chopped and rapidly frozen to prepare octopus flavor.

Comparative example

Flesh 70.06 parts, corn starch 10.51 parts, wheat flour 8.28 parts, soy protein 8.28 parts, soy protein 5.00 parts, soybean oil 0.86 parts, salt 2.03 parts, sugar 0.03 parts, M.S.G. 0.37 parts by weight, glycine 0.71 parts by weight, calcium carbonate 0.35 parts by weight, seasoning liquid-L 1.27 parts by weight, CM 0.07 parts by weight, crab extract 0.21 parts by weight, flavor 0.22 parts by weight, pigment CA 0.02 parts by weight and pigment OC 0.01 parts by weight Mix and set at 90 ° C. and heat in 105 ° C. gas burner. It is dried and shredded to prepare crab meat.

Sensory test

The sensory test of the conventional taste meat prepared in the comparative example and the octopus taste meat prepared in the Example was in accordance with the seven-step taste scale method for 10 inspectors, the results are shown in Table 1 below.

Sensory test result of octopus taste of the Example Category Measurement Item Comparative example Example Exterior 5.2 5.9 Taste 4.2 4.5 Flavor and taste 5.2 5.9 Texture and feel 4.4 6.0

(1 point: very bad, 4 points: normal, 7 points: very good)

As shown in Table 1, the octopus flavor of the example was superior in appearance, aesthetics, aroma and taste, and in particular the texture and the touch was significantly superior to the conventional taste of the comparative example.

The octopus flavored product prepared in this way can be easily enjoyed as a snack by utilizing the taste of the octopus, a high-quality fish, and can be stored for 6 months when frozen.

Claims (3)

a) 70-80 parts by weight of meat, 10-15 parts by weight of corn starch, 5-10 parts by weight of wheat flour, 1-10 parts by weight of soy protein, 0.5-3 parts by weight of soybean oil, 2-5 parts by weight of salt, 0.01-1 of sugar Parts by weight, 0.3-1 parts by weight of sodium L-glutamate, 0.71 parts by weight of glycine, 0.3-1 parts by weight of calcium carbonate, 1-5 parts by weight of seasoning liquid-L, 0.05-1 parts by weight of CM, 0.1-1 parts by weight of octopus 0.1-1 parts by weight of the octopus paste, mixed and filled with an octopus-shaped mold using a compression filler, and then cut; b) heating at 20 ° C. for 20-40 minutes after the pigments are attached; c) Octopus flavor, characterized by being prepared by chopping and quick freezing. The octopus flavor according to claim 1, wherein the heating time is 30 minutes. According to claim 1, 10-20 parts by weight of purified water and 0.1-1 parts by weight of complex enzyme 2000 (enzyme 50: lactose 50) to 40-60 parts by weight of octopus washed and pulverized octopus was enzymatically digested in a digestion furnace Filtration, 20-30 parts by weight of starch syrup, 1-10 parts by weight of refined salt, 1-15 parts by weight of maltodextrin, 1-15 parts by weight of sodium L-glutamate, 1-10 parts by weight of glycine, 1-10 parts by weight of lysine , 0.001-0.1 parts by weight of sodium 5'-inosinate and 0.001-0.1 parts by weight of sodium 5'- guanylate were added and mixed.