KR20040078015A - A powder-typed soup made of Marsh Clam and the process for preparation thereof - Google Patents

Abstract

PURPOSE: A method of making marsh calm soup in dried powder form using marsh calm powder, spices and fermented soybean paste powder is provided. The product is distributable at room temperature for a long period of time while containing functional components. CONSTITUTION: A marsh clam is soaked in 3% saline water or fresh water for 3 to 12hrs, washed 2 to 3 times and hydrated. 1 to 2 times of water is added to the washed marsh clam and then heated at 50 to 100deg.C while agitating. The marsh clam extract is reheated with march clam meat at 50 to 100deg.C for 1 to 5hrs to give a concentrate with a Brix of 10 to 15, followed by freeze-drying and grinding into 50 to 100 meshes. Thereafter, the marsh clam powder is mixed with seasoning powder and fermented soybean paste in a ratio of 2.0 to 2.5:1.5 to 2.0:1.

Description

A powder-typed soup made of Marsh Clam and the process for preparation

The present invention relates to a powder-type spongy soup and its manufacturing method, and more specifically, to satisfy various tastes of consumers by utilizing the unique nutritional ingredients, functional ingredients and taste characteristics of the spongy, rich in nutrition and long-term distribution in powder form It is possible, and the water solubility is good for a powder-type re-soy soup and a method of manufacturing the same so that it can be eaten by diluting it with hot water at home or restaurant.

Generally, clam is a freshwater clam that lives in the south of Han River, near Lake Gisu or in the lower Nakdong River. The annual output is about 5,000 tons, but more than 80% of the total is packaged in fresh chilled state. It is exported overseas, and it is an important fishery resource with an export value of approximately $ 11,200 in 2000.

However, since most export items are refrigerated products, the hygienic condition and freshness of scribing raw materials are the main factors in trade in commodities, and thus the export competitiveness is gradually deteriorated depending on the situation.

The supply and demand of securities was also able to meet consumer demand at the time of natural harvest, but until the 1980s, when aquaculture technology did not develop as the consumption market expanded gradually, supply could not be stable. .

Since the 1990s, when the artificial culture of shellfish has become more common, the share of aquaculture has surpassed 90%, and its output has increased every year.In addition to the increase of fishery income and the job creation effect of fishing villages, more hygienic and flavorful raw materials are stable. At the same time, high value-added processing technology that utilizes the unique flavor and nutritional characteristics of sewage is becoming a major concern for the development of fisheries.

In terms of food science, sewage contains not only rich protein, amino acids, taurine, betaine and glycogen, but also a variety of bioactive and nutrients, as well as various inorganic ingredients. It is used as a folk remedy and is known as a good raw material for liver disease, jaundice and cholelithiasis.

However, domestic consumption is limited to the production area, and in most regions, the consumption tendency is low because of the unique flavor. Japan, which is close to the method of use, is processed and consumed in the form of soups, teas, confectionery, and other health foods, but in Korea, it is mainly consumed only as a traditional edible method. Most liquid products are characterized by.

Known technologies up to now include "Functional refolding soup using elvan rock and its manufacturing method" of Korean Patent Application No. 2001-56451, "Promoting the extraction of refining rice flour using protein degrading enzyme and Korean Patent Application No. 2001-16142" Beverage processing method ", domestic patent application No. 2000-29708," Immediate health reinforcement beverage using sewage and its manufacturing method ", Domestic patent registration" No. 34, "Method of manufacturing raw liquor in chitosan containing chitosan", domestic patent registration No. 348459, "Method for Producing Sesame Seeds for Hair Removal" and the like are disclosed.

Conventional reprocessed foods as described above have a disadvantage that can not inhibit the growth of microorganisms in circulation without the retort sterilization conditions mainly in liquid form, such as domestic beverage or beverage.

In general, retort sterilized international products have a problem of deterioration of refining properties or deodorization due to sterilization conditions, and in addition, excessive logistic costs due to product capacity, damage during transportation, and convenience to eat immediately. This lacks many problems.

The present invention was developed to solve the above problems, and an object of the present invention is to provide a powder-type re-soy soup with good water solubility and its manufacturing method while utilizing the nutritional, functional and taste characteristics of the re-entry.

1 is a process chart showing the manufacturing process of the present invention

In order to achieve the above object, the powder-type re-soy soup according to the present invention and a method for manufacturing the same, the step of heating the sew with water and filtered in a hot state to separate the sew extract and the sew meat and shell; Putting the sesame meat back into the sessile extract and heating to make a sewage concentrate of 10 to 15 brix; Lyophilizing the shredder concentrate and grinding the shredder to make a shredder powder of 50 to 100 mesh; And mixing the seasoning powder in a 1: 1 ratio so as to improve palatability in the refolding powder.

Another embodiment of the present invention is characterized in that the mixing of the powder and seasoning powder miso powder when mixing the ratio of 2.0 to 2.5: 1.5 to 2.0: 1, characterized in that the step of making a powder-type spongy raw material It is.

Hereinafter, the powder-type refolding soup of the present invention and the manufacturing method thereof will be described in detail according to the process as follows.

Step 1: Preparation of Swipe Extract

(1) self-contained

Soak raw materials in 3% brine or fresh water, desensitize for 3 to 12 hours, wash with water for 2 ~ 3 times, and dehydrate naturally using porous container.

1 to 2 times the weight of the sew is added to the washed sew, and stirred in a constant temperature bath (steam bath) at a temperature of 50 to 100 ° C. and heated to boil for 3 to 7 hours.

(2) Filtration (extraction)

Subsequently, the boiled sesame is heated in the hot state, and the residue and sesame extract (seed soup) are separated first, and the residue is separated into sesame and shell using specific gravity, and then the shell is discarded.

Second Process: Preparation of Slash Concentrate

Sponge meat is added to the sessile extract obtained in the first step, stirred in a concentration tank at a temperature of 50 to 100 ° C., and heated for 1 to 5 hours to prepare a 10 to 15 brix concentrate.

At this time, if the concentration of the shingles concentrate is less than 10 Brix, the splicing flavor of the finally produced spongy flavor is low and takes longer in the later freeze-drying process, whereas if it exceeds 15 Brix, By sticking, color pick and flavor drop sharply.

Similarly, if the temperature of the thickening tank is too high, the residues of the spliced concentrate will stick to the base wall of the thickening tank, and the color and flavor of the spliced concentrate will be reduced.

Step 3: freeze drying

The sewage concentrate obtained in the second step is filtered to separate the sewage concentrate (filtrate) and the sewage meat, and after drying, the sewage concentrate is powdered into 50-100 mesh to prepare a sewage powder.

The drying method is used as a rapid freeze drying method to maintain the flavor and color of the sesame extract, the water solubility.

In this way, the condensate concentrate is frozen, and the moisture therein is instantly frozen, and then the air pressure is lowered to evaporate and remove the solid state water in the condensate concentrate.

4th Step: Preparation of Shrimp Soup (Mixed Ingredients)

(1) seasoning powder added

Seasoning powder may be mixed with the seasoning powder obtained in the third step in a ratio of 1: 0.75 to 1.25, preferably 1: 1, by weight, to improve the preference.

The seasoning powder is 30 to 43wt% refined salt, 1 to 13wt% MSG (Monosodium Glutamate: monosodium glutamate), garlic powder, 0.05 to 0.5wt% succinic acid, 0.5 to 2wt% At least one of bonito, 0.5-6 wt% HVP (Hydrolysed Vegetable Protein), 3-8 wt% sugar, and 20-30 wt% maltodextrin is added to the ash powder, but the total weight is 100%. Mix as much as possible.

Herein, the maltodextrin is added for improving water solubility and improving physical properties at the time of hot dilution and improving the packing capacity (excipient) of the final product.

(2) Add miso powder

Following the addition of the seasoning powder, doenjang powder is added according to the degree of preference, wherein the mixing ratio of repulsive powder: seasoned powder: miso powder is 2.0 to 2.5: 1.5 to 2.0: 1.

That is, in order to manufacture the powder-type spongy soup according to the present invention is used to add only seasoning powder to the spongy powder prepared through the third step or to add the doenjang powder to the mixture of the spongy powder and seasoning powder to be used It could be.

In addition, when adding miso powder in addition to the seasoning powder, the miso powder and the same amount of kelp extract are added and mixed, and then dried (hot air) at a temperature of 60 to 80 ° C. for 30 to 60 minutes, and then pulverized. When only seasoning powder is added, add 15 ~ 25wt% of juice-free powder to seasoning powder and mix evenly.

5th process: packaging and post-treatment

Since the absorption of moisture during the powdering process is likely to occur rapidly in the powdering process, the shredded soup raw material obtained in the fourth process should be pulverized quickly and packed in a triple vacuum packaging container that is completely blocked from moisture, air, and light. Pollution is reduced and can be distributed for more than a few months.

In addition, the finished sewage powder as described above can be safely distributed at room temperature for several months or more without the sterilization process as the moisture content is 5% or less, but in the state of food hygiene in a packaging state at a temperature of 60 ~ 100 ℃ 1 ~ 5 Heat treatment for minutes to commercialize through the usual cooling and drying process.

Hereinafter, the appropriate amount of each component according to the manufacturing method and preference of the present invention will be described in more detail through experiments. However, the results of the following experiments are only examples for better understanding of the present invention, and do not limit the scope of the present invention.

[1] general and functional ingredients

First, reference will be made to the test of the components of the repetition used in the present invention.

In order to find out the physiological function of sessile, it is measured the general content of minerals, mineral content, nucleic acid content, etc. The ACE inhibitory effect, total amino acid content, etc. were measured and the results are shown in Tables 1 to 5 below.

In Table 1 and Table 2, in this test, the protein and the sugar component were investigated, including moisture, in the general component of the sessile, and calcium, phosphorus, magnesium, etc. were investigated as the main inorganic components. High zinc (Zn) content is specific.

In Table 3, the nucleic acid, the main flavor component and nutritional component of shellfish, varies in composition depending on the freshness, and sodium inosine 5'-monophosphate (IMP)

Inosine was investigated as a major nucleic acid component.

Here, angiotensin converting enzyme (ACE) is an enzyme that produces angiotensin II, which acts to increase blood pressure, and the inhibitor to the enzyme exhibits an antihypertensive effect, that is, an antihypertensive effect.

In Table 4, papain 30000 was used as a degrading enzyme, and the antihypertensive effect of the sediment was examined using a mixture of papain 30000 with a peptide known as an antihypertensive effect. Overall, antihypertensive effect increased as hydrolysis time increased.

According to the results of Table 5, the amino acid composition of the sessile was found to be excellent in the content and composition of essential amino acids, of which the content of glutamic acid (Glutamic acid), which gives a taste component, among them, which is particularly effective in cardiovascular system The taurine and betaine content was higher than other food ingredients.

[2] drying processes

Since the powder-type sesame soup according to the present invention is to dilute the powder in hot water so that it can be eaten on the fly, the ingredient material containing seasoning ingredients is additionally selected with a focus on the drying process to enhance the hot water solubility and enhance the flavor of the sewage. .

After aging the shells with hot water at a temperature of 100 ° C. for 30 minutes, the shells were removed, and only the laces were separated and dried by two methods, hot air drying and lyophilization.

In this case, hot air drying was performed at 60 ° C, 70 ° C, 80 ° C, and 90 ° C for 60 minutes, 120 minutes, 180 minutes, and 240 minutes, respectively, and measured physical properties such as strength and weight loss ratio of the splint according to drying conditions. And evaluated by the five-point scoring method for each degree of preference is shown in Table 6 below.

In the results of Table 6, the first hot air-dried reclamation generally decreases the drying time as the drying temperature is higher, but in the case of self-contained reclamation, the higher the drying temperature is, the thinner the surrounding skin is rapidly dried and hard. And the middle part tended to dry slowly.

That is, when drying at high temperature above 80 ℃, the epidermis is rapidly hardened, so this tends to decrease the palatability of the texture of the entanglement.However, when the drying temperature is low, the component leakage in the mature entanglement is severe and the drying time is low. This took a lot of trouble.

In terms of the degree of preference, the quality characteristics of the sewn were most appropriate when the strength was 460g to 510g and the weight loss was about 75 to 64%.

On the other hand, the second lyophilized splicing showed higher values in terms of color selection, texture, and overall preference compared to hot air drying, which was more appropriate than hot air drying.

Subsequently, the results of the tests for the recovery characteristics according to the hot water temperature and the immersion time of the hot air drying (80 ° C., 60 minutes) and the lyophilized rewrap are shown in Table 7 below.

Looking at the results of Table 7, as a whole, the higher the temperature of the recovery water (drinking water, hot water), the maximum recovery time increased to 3 minutes, freeze-drying showed higher resilience than hot air drying.

Here, the restoring force refers to the force of restoring to a state before drying relatively completely when water is added, and the results of the above table are measured based on the weight of the home cooking paste.

As a result of reviewing the restoration characteristics of the splices, the recovery characteristics of the lyophilized product were superior to the hot air drying. In other words, it can be seen that the flavor and heat recovery power of the lyophilized lyophilization is superior to the drying of the hot air during drying.

Hot-air drying and freeze-drying were the pretreatment methods for regrown meat, which was the product's dryness. The results showed that lyophilization showed higher resilience than hot-air drying, but showed very low preference compared to home-grown regrowth.

[3] selection of materials

This test is to select the mixing ratio of the subsidiary materials added to enhance the taste of the sesame soup according to the present invention. Reference is also shown in FIG.

The test method was palatability test with dilution in 100 ml of hot water with varying mixing ratio of seasoning powder to 2.5 g of supernatant powder.

From the results of Table 8, it can be seen that the highest degree of preference such as color, taste, and aroma when the mixed powder and seasoning powder is 1: 0.75 to 1.25, preferably 1: 1.

Subsequently, in order to select the mixing ratio of miso added to enhance the palatability of the spicy soup, the blending ratio of the spicy powder and the miso powder was varied, and the preference for the color, aroma, and taste were evaluated by the 5-point scoring method. And reference figure 2.

From the results in Table 9, it can be seen that the highest degree of preference such as color, taste, and aroma when the mixed powder and miso powder is 1: 0.25 to 0.75, preferably 1: 0.25.

[4] determination of final composition

This test is to test the final mixing ratio of seasoned powder and miso powder added to the powdered powder in order to enhance the palatability of the powdered powdered soup according to the present invention, wherein each added amount is the degree of preference through a professional functional panel Was set as a reference and the results are shown in Table 10 below.

The seasoning powder is 30 to 43wt% refined salt, 1-13wt% MSG, 1-5wt% garlic powder, 0.05-0.5wt% succinic acid, 0.5 At least one is selected from 2 wt% bonito, 0.5-6 wt% HVP, 3-8 wt% sugar, and 20-30% maltodextrin.

From Table 10, it can be seen that it is most preferable to mix 1: 1 and seasoned powder when mixing 1: 1 and 2.0 ~ 2.5: 1.5 ~ 2.0: 1 when mixing powder and seasoning powder and miso powder, respectively. have.

As described above, the powder-type re-soy soup of the present invention and its manufacturing method contain a taste ingredient and a functional ingredient of the re-wound, and at the same time by producing a powder-type re-soy soup that can be distributed at room temperature for a long time, It is excellent in fragrance and appearance, and can make use of various physiological characteristics of sessile, so it can pursue an efficient and healthy diet to prevent adult diseases caused by westernization of diet.

In addition, it can satisfy various preferences of consumers of various ages compared to the conventional instant spies, and it can be distributed for a long time at room temperature without the retort sterilization process, and it is convenient to increase exports in addition to domestic sales and to increase incomes of farmed fishers. It can contribute greatly.

Claims (4)

Heating the clap with water and filtering in a hot state to separate the clap extract and the clam and shell; Putting the sesame meat back into the sessile extract and heating to make a sewage concentrate of 10 to 15 brix; Lyophilizing the shredder concentrate and grinding the shredder to make a shredder powder of 50 to 100 mesh; And The method of producing a re-soy soup, characterized in that the step of mixing the seasoning powder in a 1: 1 ratio to improve the palatability to the re-packed powder and mixing the kelp extract or juice-free powder according to your preference. The method of claim 1, The seasoning powder is 30 ~ 43wt% refined salt, 1 ~ 13wt% MSG, 1 ~ 5wt% garlic powder, 0.05 ~ 0.5wt% succinic acid, 0.5 ~ 2wt% bonito, 0.5 ~ 6wt% HVP, 3 to 8 wt% sugar, 20 to 30% maltodextrin selected by at least one selected from the mixture so that the total weight is 100%. The method of claim 1, The method of producing a re-educated soup, characterized in that the mixture of the doenjang powder and the seasoning powder further mixed with soybean paste raw material, the ratio of 2.0 to 2.5: 1.5 to 2.0: 1, respectively. Powder-type re-soy soup prepared by the method of any one of claims 1 to 3.