KR20090019962A - Method for preparing packed sundae storable in frozen condition - Google Patents

Abstract

A method for preparing the packaged sundae (sausage made of beef and bean curd stuffed in pig intestine) is provided to allow sundae to be stored in a refrigerator, thereby improving storage stability. A method for preparing the packaged sundae comprises the steps of salting the sundae skin with salt; putting the salted sundae skin in cold water to remove salt; putting the desalted sundae skin in water of 50-90 deg.C to contract it; charging the contracted sundae skin with the pig blood comprising 10-20 wt% of blood cell and 80-90 wt% of plasma; and heating the charged sundae, drying it and storing it in a refrigerator.

Description

Manufacturing method of packaging sundae that can be stored frozen {METHOD FOR PREPARING PACKED SUNDAE STORABLE IN FROZEN CONDITION}

The present invention relates to a manufacturing method of the packaging sundae that can be stored frozen, more specifically, after salting and desalting in salt, 10 ~ 20% by weight of solidified blood cells and 80 ~ in a sundae window cooked for 1 minute in hot water The present invention relates to a method for producing a packaged sundae by freezing storage by filling a sundae cattle containing pig blood composed of 90% by weight of plasma.

Sundae is a traditional Korean food, which is filled with sundae beef prepared by mixing pork, seonji, vermicelli, tofu, carrots, onions, and other condiments in sundae spear, which is generally washed with pig intestines, and cooked in hot water or steam. It is known to eat. In addition, Sundae is a nutritious food that is rich in nutrition. In traditional medicine, swine donor helps to relieve or relieve anemia, heart failure, headache, and dizziness, while pig intestines release poisons such as lead, mercury, rich people, and sulfur. In addition, vitamin E, vitamins B1, B2, and zinc are known to be rich in beneficial ingredients for the human body (herb wood), which is one of the foods that attract attention in the modern society where health concerns are heightened. One.

Currently, unlike traditional sundae, chasun sundae, which is the main ingredient of vermicelli, and vegetable sundae, which is the main ingredient of vegetables (aka vegetable sundae), assorted sundae, including noodles and vegetables as main ingredients, have been developed. It is sold at Sundae specialty stores or large marts. However, sundae used in sundae (usually made up of 45% blood cells and 55% plasma) typically provides Sundae's unique color, flavor, and texture, and when frozen and thawed, the texture becomes rich and tastes and flavors. In addition, it is difficult to freeze storage, only refrigerated storage is possible, there is a problem in long-term storage.

In addition, as described above, sundae is difficult to be stored for a long time, so a manufacturer manufacturing sundae cannot package it in small quantities and sell it directly to the general consumer. Consumers purchase indirectly by supplying 95% of the total quantity to Sundae specialty stores or snack shops that consume large amounts of sundae.

On the other hand, in the conventional method of manufacturing sundae, according to the skill of the operator, when the work is inexperienced when the sundae is inexperienced, the sundae window is well broken, there are many problems in the quality of sundae. In addition, due to the characteristics of the method of manufacturing sundae in Chalsundae, which has 70 ~ 80% of the existing Sundae market, it is distributed only by refrigerated storage.

Therefore, there is a need to develop a sundae manufacturing method that can freeze storage without changing the taste, flavor and texture of sundae can be stored for a long time and solves the problem of sundae window popping during sundae manufacturing.

Thus, the present inventors have tried to solve the sundae problem of the conventional method that the taste, flavor and texture of the sundae when defrosted and eaten after frozen storage, the sundae window is popped when boiled sundae filled with sundae beef. The present invention increases the proportion of plasma having a characteristic that softness is maintained even after freezing so that even after thawing frozen sundae after long-term freezing and using thaw, using blood donor mixed with blood cells as a pure large, chewy and soft Provides for maintaining the texture. In addition, the present invention was completed by demonstrating that the sundae window is salted and then desalted and filled in the hot water to shrink the sundae window, and then the sundae window is prevented from popping after boiling. .

Accordingly, an object of the present invention is to fill the sundae by filling the sundae cattle containing 10 to 20% by weight of blood cells and 80 to 90% by weight of the sundae window after salting and desalting, and then cooked in hot water for 1 minute. To provide, and to provide a manufacturing method of sundae that can be stored frozen.

Another object of the present invention is to provide a manufacturing method of the packaging sundae produced by making a sundae knot (sundae knot) in the length of 10cm ~ 15cm by the manufacturing method and packaging.

In order to solve the above object, the present invention comprises the steps of (a) salting the sundae window with salt; (b) a desalting step of removing the salt of said salted sundae in cold water; (c) dipping the desalted sundae in water at 50-90 ° C. and shrinking; (d) filling the contracted sundae window with pulp and blood containing 10-20 wt% blood cells and 80-90 wt% plasma; And (e) learning the filled sundae, drying and freezing and storing the frozen sundae.

Hereinafter, the present invention will be described in detail.

At this time, if there is no other definition in the technical terms and scientific terms used, it has a meaning commonly understood by those of ordinary skill in the art.

In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

Sundaechang in the present invention refers to the pig intestine, and refers to the small intestine and large intestine.

Sundae beef in the present invention refers to a mixture of ingredients and spices to enter the Sundae window to provide the taste, flavor and texture of Sundae.

Sundae in the present invention is filled with sundae cattle in sundae spear and can be edible through the filling step after filling the sundae cattle in sundae window.

Chalsundae in the present invention refers to sundae prepared using sundae cattle using the vermicelli as the main ingredient.

Vegetable sundae in the present invention (also known as vegetable sundae) refers to sundae manufactured using sundae cattle using vegetables as the main food.

Meat sundae in the present invention refers to sundae manufactured using sundae beef using pork as a main ingredient.

Seasonings used in the present invention refers to seasonings selected from the group consisting of fermented nucleic acid seasoning, compounding seasoning, seasoning base (beef, poultry or pork flavor, etc.) and sodium glutamate (Monosodium L-glutamate (MSG)), consumer preferences or workers Use in various combinations according to your choice. At this time, the seasoning base may be generally used seasoning base prepared by mixing with starch, protein hydrolyzate, seasoning, spices and freeze-dried leek and the like.

Hereinafter will be described in detail step by step the manufacturing method of the basic sundae can be stored frozen in accordance with the present invention.

First process: salting step

Salt the sundae window prepared by washing and salt it for at least 24 hours. This is because it absorbs undesired moisture and waste inside the sundae window and reduces unpleasant odors such as the sundae of sundae window and makes Sundae window more resilient. In addition, in the present invention, salting should be 24 hours or more to exhibit the effects of the above-described salting, it is preferable to salt for 24 to 48 hours in consideration of aspects of time and taste. This is because if it exceeds 48 hours, the effect of salting does not increase by the excess time, and desalination time may rather increase.

And, in the present invention, the sundae window is preferably used to remove the product with flour or salt by flushing or inverted by flowing water from one end to remove impurities in the inside of the sundae window, and then used to clean water by flowing water Do.

2nd process: Desalination  step

The salted sundae window passed through the first process is put in cold water for at least 1 hour to remove salt. This is because more than 1 hour can remove the salt does not salty. Preferably desalting for 1 hour in terms of time and taste. This is because if it exceeds 1 hour, the desalting effect does not increase as much as the excess time and the freshness of the sundae window can be reduced.

Third process: shrinkage step

The sundae window passed through the second process is immersed in water at 50-90 ° C. to cook the sundae window slightly to shrink the tissue. This is because the sundae window before cooking is very elastic, so the worker accidentally filled the sundae window with the sundae window, and there was a lot of problems that the sundae window bursts when it was boiled. This is because the elasticity of the sundae window can be slightly reduced, thereby reducing the amount of overfilling the sundae window. At this time, in the present invention, if the temperature of the hot water is less than 50 ℃, the above-described effect is insignificant, and if the temperature of the hot water exceeds 90 ℃, the sundae window is too ripe to sufficiently fill the pure large and small, it is preferable to soak within the above temperature range Do. More preferably, the sundae window is shrunk in a state where the temperature of the hot water is 80 ° C.

In addition, in the present invention, it is preferable to soak the sundae window for 1-2 minutes in hot water in the above-described temperature range in order to exhibit the above-described effect. This is because the above-mentioned effect of dipping less than 1 minute is insignificant and the sundae window may be overcooked if it exceeds 2 minutes. However, the present invention is not limited to the above-described time, and the dipping time may vary according to consumer preferences or environmental conditions.

4th process: Filling  step

The third step is filled with a small and large cow including a pig blood consisting of 10 to 20% by weight of blood cells and 80 to 90% by weight of plasma shrinked sundae window. This was to separate the pig blood into blood cells and plasma to increase the compounding ratio of plasma having a characteristic of maintaining a smooth texture even after thawing frozen sundae, and the above-mentioned range is intrinsic to the blood when the blood cells contain less than 10% by weight If you do not feel the texture of the food, if you contain more than 20% by weight can give a full texture when thawing. If the content of plasma contains less than 80% by weight, the chewy texture of the small and large cattle at the time of thawing significantly decreases and contains more than 90% by weight It is preferable to use the above-mentioned blood donor which consists of the above-mentioned blood cell and plasma because of the tendency of pure large and small.

5th process: ripening and storage stage

The sundae after the fourth process is cooked in boiling water or steam, taken out, dried to remove water, and then frozen in a freezer. At this time, in the present invention, after packing the dry sundae, it is preferable to go through the sterilization process and to put it in the freezer compartment.

The present invention, unlike the conventional sundae after freezing storage, can keep the chewy and soft texture even when thawed and eaten, it is possible to long-term storage, it is possible to prevent the sundae window burst even when boiled sundae. In particular, by using a specific sundae made by mixing the food ingredients in a specific blending ratio for each type of sundae so that even when frozen and thawed and eaten after thawing based on the above-mentioned method, The consumer's preference is very high.

Thus, the manufacturing process of the preferred type of sundae according to the present invention will be described in detail by the mixing ratio for each food ingredient based on the basic sundae manufacturing method according to the present invention.

(One) Chastity

In the present invention, the sundae for the saengsundae is selected from some of the ingredients and seasonings used in conventional sundae and mixed in a specific blending ratio, based on 10% by weight of sundae window, 60 ~ 70% by weight, donchang 8 to 12%, 5 to 9% by weight of pig blood, 3 to 7% by weight of pork, 3 to 7% by weight of tapioca starch, 6 to 10% by weight of seasoning consisting of garlic, ginger, salt, pepper, brown sugar and seasoning It is preferable to use sundae sundae. This is because the sundae produced by the above-mentioned range of use of food ingredients based on the sundae window weight is the highest in consumer preference. In addition, if less than the minimum amount in the above-mentioned ingredients and seasonings are used to provide the taste, flavor, and texture of the sundae that the ingredients and seasonings are insignificant, and when used in excess of the maximum amount, other essential ingredients and seasonings can be sufficiently used. Therefore, it is preferable to use it within the use range mentioned above.

At this time, the blending ratio for each seasoning component constituting the seasoning is generally used in the amount used by mixing, so that the total amount of seasoning ingredients based on the total weight of Sundae 6 to 10% by weight. Since it is obvious to those skilled in the art of the present invention, the description of the specific ratio of the various seasoning ingredients according to this will be omitted.

In addition, tapioca starch is relatively soft compared to other starches, has high elasticity and viscosity, and has a smooth feeling when ingested. In addition, the tapping temperature is low, so absorption is quick and the boiling time is shortened. Sweet potato starch plays a role in maintaining the chewy texture of the vermicelli, which is the main ingredient even when thawed after freezing storage.

In addition, it is preferable to melt the larch in a liquid state by applying heat and mix it with the above ingredients and seasonings.

However, the present invention is not limited to the above-mentioned pure sundae sauce, and as long as it satisfies the object of the present invention, any ingredient and seasoning may be used as the main ingredient.

(2) Vegetable Sundae

In the present invention, sundae beef for vegetable sundae is selected from the ingredients and seasonings of some ingredients used in conventional vegetable sundae and mixed in a specific blending ratio, based on 10 wt% sundae spear, 20 ~ 30% by weight, cabbage 10 to 20% by weight, onions 8 to 12%, vermicelli 8 to 12% by weight, pig blood 5 to 9% by weight, pork to 3 to 10% by weight and pork skin 2 to 4% by weight garlic, ginger, salt, pepper and red pepper powder And it is preferable to use the pure sundae for vegetable sundae mixed with 16 to 20% by weight of the seasoning. This is because the sundae produced by the above-mentioned range of use of food ingredients based on the sundae window weight is the highest in consumer preference. In addition, if less than the minimum amount in the above-mentioned ingredients and seasonings are used to provide the taste, flavor, and texture of the sundae that the ingredients and seasonings are insignificant, and when used in excess of the maximum amount, other essential ingredients and seasonings can be sufficiently used. Therefore, it is preferable to use it within the use range mentioned above.

However, the present invention is not limited to the above-mentioned vegetable sundae sauce, and as long as it satisfies the object of the present invention, vegetables may be used as a main ingredient and mixed with any food ingredient and seasoning.

(3) meat sundae

In the present invention, the sundae for beef sundae beef is used to select some of the ingredients and seasonings of the ingredients used in conventional meat sundae and mix them in a specific blending ratio, based on 10% by weight of sundae windows, pork 55 ~ 65% by weight, leek 8 to 12% by weight, 5 to 9% by weight of pork, 3 to 7% by weight of Chinese cabbage, 2 to 5% by weight of pork, 3 to 7% by weight of garlic, ginger, salt, pepper, red pepper, starch, brown sugar and seasoning It is preferable to use the sundae sauce for meat sundae mixed with. This is because the sundae produced by the above-mentioned range of use of food ingredients based on the sundae window weight is the highest in consumer preference. In addition, if less than the minimum amount in the above-mentioned ingredients and seasonings are used to provide the taste, flavor, and texture of the sundae that the ingredients and seasonings are insignificant, and when used in excess of the maximum amount, other essential ingredients and seasonings can be sufficiently used. Therefore, it is preferable to use it within the use range mentioned above.

However, the present invention is not limited to the above-mentioned meat sundae beef sauce, and if it satisfies the object of the present invention, meat (including beef and poultry), including pork, may be used as a main ingredient, and any ingredients and spices may be mixed. It's okay.

On the other hand, by making a sundae knot (sundae knot) to a length of 10cm ~ 15cm each of the finished product frozen storage of the sundae prepared according to the present invention, provides a manufacturing method for packaging together with the small sundae, vegetable sundae and meat sundae. . Sundae prepared according to the present invention can be packaged and sold in one packaging material for each type and can be packaged in a small-capacity packaging unit so that it can be sold directly to consumers.

As described above, the sundae prepared according to the present invention, unlike the conventional sundae can be frozen and stored, even when thawed to maintain a chewy and soft texture, long-term storage and various packaging units are possible, the sundae life It is also to prevent the sundae window from bursting. In particular, Chaksundae prepared by mixing the vermicelli and tapioca starch according to the present invention in a seasoning and a specific blending ratio; And vegetable sundae prepared by mixing leek, cabbage, onion, and vermicelli in seasoning with a specific blending ratio; Meat sundae made by mixing pork and leek with seasoning and a specific blending ratio is superior to conventional sundae sold without thawing after thawing and frozen. It is soft and it is very good consumer preference.

Therefore, the sundae according to the manufacturing method of the present invention is very excellent in the storage preference and taste, flavor and texture of the frozen storage, it is determined that the price competitiveness and product competitiveness is very high compared to the conventional sundae.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the present invention is not limited by the following examples, and various modifications or changes can be made within the spirit and scope of the present invention to those skilled in the art.

Example 1

1. According to the present invention Chaotic  Produce

(One) Sundaechang

Drain water at one end of the small intestine and wash it upside down or remove it with flour or salt.Spray it with plenty of salt in a cleared sundae window and salt it for 24 hours, then dehydrate it in cold water for 1 hour. Then, it was soaked in hot water at 80 ° C. for 1 minute to shrink.

(2) Sundae

The noodles were called in a container containing cold water for 24 hours at room temperature, warmed to about 53 ℃ hot water, and then drained to prepare. In addition, the prepared sugar content of 65% by weight, 15% by weight of blood cells and 85% by weight of pig blood 7% by weight, heat melted pork 5% by weight and tapioca starch 5% by weight garlic, ginger, salt, pepper, brown sugar, Filled with 10% by weight of 90% by weight of Sundae Soup mixed with 8% by weight of various seasonings consisting of Otomi (Nucleic acid seasoning; Yeongheung Food Co., Ltd.) and Beef Flavored Raw Dashi (Compound Seasoning; Fusion Fusion Co., Ltd.) To prepare a vegetable sundae of the present invention.

(3) Sundae

10 wt% of the prepared shrinked sundae window was filled with 90 wt% of the prepared sundae sauce using a filler, thereby preparing sundae filled with about 80% of the sundae sauce. When the sundae is placed in boiling water and fully cooked, the sundae sauce is 100% filled in the sundae window as the shrinked sundae window expands. The above-mentioned boiled sundae was removed to completely remove the water on the surface, to prepare a waxy sundae of the present invention.

And, the prepared wax sundae was stored in the freezer at -20 ℃ or less.

2. According to the present invention Vegetable sundae  Produce

In the same manner as the method described in the present invention, the leek 25% by weight, cabbage 15% by weight, onion 10% by weight, vermicelli 10% by weight, pig blood 7% by weight, pork and 3% by weight garlic, 90% by weight of small and medium sauce mixed with 18% by weight of various seasonings consisting of ginger, salt, pepper, red pepper powder, otomi (nucleic acid seasoning; Yeongheung Food Co., Ltd.) and beef flavor raw fish (composite seasoning; Fusionpoodle Co., Ltd.) Was filled in 10% by weight of sundae window, to prepare a vegetable sundae of the present invention.

3. Preparation of meat sundae according to the present invention

In the same manner as the method described in the present invention, the 60% by weight of pork, 10% by weight of leek, 7% by weight of pig blood, 5% by weight of Chinese cabbage and 3% by weight of pork (pork shell) garlic, ginger, salt, pepper, 90% by weight of Sundae Soup mixed with 5% by weight of condiments consisting of red pepper, starch, brown sugar, Otomi (fermented nucleic acid seasoning; Yeongheung Food Co., Ltd.) and seasoning base (combined seasoning; Fusion Fusion Co., Ltd.) Filling in weight%, prepared meat sundae of the present invention.

Example 2 Assorted Sundae Small Capacity Packaging

In the present invention, the assorted sundae is packed together in the ratio of the finished waxy sundae, vegetable sundae, meat sundae in the same weight ratio, the general packaging unit is 2kg or 4kg while the assorted sundae uses less than 1kg packaging unit, such as 500g or 700g. At this time, in the case of the conventional large-capacity packaging, the length of sundae is cut and packed in units of about 100 cm, but the sundae of the present invention is made of sundae knots (sundae nodes) in lengths of 10 cm to 15 cm, like sausage, It is to provide a manufacturing method for packaging a small amount of the finished product together.

Example 3 Preference Check

After thawing the frozen sundae of the present invention prepared according to Example 1, in order to measure its palatability, taste, flavor, texture and overall palatability, and 50 sensory test applicants (28 males, 22 females) ) Was measured on a 5-point scale and compared with the control group (janggeon-type, palatability sensory test of food, introductory history, 1975). At this time, the control group, unlike in Example 1 of the present invention, chilled sundae, glutinous rice sundae and vegetable sundae sold in the conventional market manufactured by using a blood donor itself without separating blood cells and plasma, which is a conventionally manufactured method Was used. At this time, the texture was measured based on the softness of the sundae window and the softness of sundae.

As a result, as shown in Table 1 below, the sundae of the present invention showed an average degree of about 4.2, the freezing sundae of the control group showed an average of about 2.1 ~ 2.3.

Therefore, the sundae of the present invention did not have a large difference in preference compared with the sundae manufactured and sold directly, it was found that the preference is very excellent compared to the conventional chilled sundae.

Claims (6)

(a) salting the sundae window with salt; (b) a desalting step of removing the salt of said salted sundae in cold water; (c) dipping the desalted sundae in water at 50-90 ° C. and shrinking; (d) filling the contracted sundae window with pulp and blood containing 10-20 wt% blood cells and 80-90 wt% plasma; And (e) cooking the filled sundae, drying and freezing; The manufacturing method of the packaging sundae can be manufactured frozen including. The method of claim 1, Step (d), the large and small, based on 10% by weight of the sundae window, 60 to 65% by weight, pig blood 5 to 9% by weight, larch 3 to 7% by weight and tapioca starch 3 to 7% by weight garlic, ginger, Salt, pepper, seasonings and brown sugar seasoning consisting of 6 to 10% by weight of the manufacturing method of the packaging sundae. The method of claim 1, Step (d) of the large and small size is based on 10% by weight of the sundae window, 20-30% by weight of leek, 10-20% by weight of cabbage, 8-12% by weight of onions, 8-12% by weight, 5-9 weight of pork The method of manufacturing a packaging sundae, characterized in that 16 to 20% by weight of seasoning consisting of garlic, ginger, salt, pepper, red pepper powder and seasonings in%, 3-10% by weight of pork and 2-4% by weight of pork. The method of claim 1, Step (d), the net large and small in size of 10% by weight of pork spear 60 to 65% by weight, leek 8 to 12% by weight, pig blood 5 to 9% by weight, Chinese cabbage 3 to 7% by weight and larch 2 to 5% by weight The method of manufacturing a packaging sundae, characterized in that 3 to 7% by weight of spices, consisting of garlic, ginger, salt, pepper, pepper, starch, brown sugar and seasonings. The method according to any one of claims 1 to 4, (A) step of salting the sundae window with salt for at least 24 hours; Step (b) is a desalting step of removing the salt group of the salted sundae in cold water for at least 1 hour; And Step (c) is the step of immersing the desalted sundae window in water of 50 ~ 90 ℃ and shrink for 30 seconds to 2 minutes; Method of manufacturing a packaging sun characterized in that. A method of manufacturing a packaging sundae prepared by making a sundae knot (sundae knot) made by the method of any one of claims 1 to 4 in a length of 10 cm to 15 cm and packaging.