KR20090044040A - The method of seasoning a dried squid and prepared goods by it's method - Google Patents

Abstract

Dry dried squid or semi-dried squid dried by hot air drying, sterilized and deodorized, baked at the same time, and then pressurized and drawn with an interlocking gear to increase the length of the cuttlefish and at the same time make the meat squid red ginseng or ginseng extract, Method of processing dried squid seasoned by vacuum-processing dried squid by impregnating a coating film layer on squid by impregnating a mixed squid made of kelp and seaweed extract concentrate, seaweed extract concentrate, baked sesame and sesame seed fine powder. It is about squid.

Description

Dry squid seasoning method and its squid {THE METHOD OF SEASONING A DRIED SQUID AND PREPARED GOODS BY IT'S METHOD}

The present invention relates to a dried seasoned squid and semi-dried squid seasoning method and its squid specifically, dried and dried at the same time by sterilization and odor removal by heat-drying dried squid or hot air dried squid by natural drying ripening By increasing the length of the cuttlefish and at the same time, the squid made with flexible meat is impregnated with red ginseng or ginseng extract, kelp and seaweed extract concentrate, seaweed extract concentrate, roasted seaweed and mixed seasoning solution made with green seaweed powder. The dried cuttlefish seasoning processing method which formed the coating film layer on squid, dried and vacuum-packed, and its cuttlefish.

Conventionally, the dried squid processing method is to press the natural dried mature squid dried by the sun and sea wind on the beach with an interlocking gear, so that the squid tissue swells as the strands are formed into fibrous forms to soften the tissue and then package it. As another conventional technique, natural ripened squid is too hard to avoid people with bad teeth or the elderly, and there are many domestics who like it because of the peculiar smell of squid that is hard and tail during aging process, but foreigners avoid such squid. There is a big tendency. This has resulted in the emergence of semi-squids directly from raw squid. As an example, the domestic registered patent publication (Registration No. 10-0464826) introduces the "squid half-processing process by pressurized hot-air drying." It is the contents of the technology, that is, fresh sea squid or frozen squid. The dried squids were hung on a rotary dryer installed in an open drying chamber, and then dried and dried for 4 to 5 hours while the open drying chamber was sealed to maintain hot air at an injection temperature of 60 to 80 ° C. There is a raw squid processing method that is vacuum-packed at a moisture content of about 35 to 40% by heat-treating for 40 to 80 minutes in this hot air atmosphere. This method is steamed and grilled eclectic, thicker than dried squid, so it is not flexible and matured, so it doesn't smell bad in the early stages, but it is prone to deterioration after a long period of time. However, it occurs.

As another conventional technology, the domestic registered patent publication (Registration No. 10-0543142) has dried the raw squid to 25 ~ 45% of water content, and heats it to 60 ~ 250 ℃ by direct fire or smoked method, and cuts or smokes squid to a certain size. It is about squid processing method and its product which is cut into pieces and coated with chocolate to solidify it. Chocolate is sweet and has high caffeine content, which not only hurts teeth but also is not desirable for health foods such as sleep disorders. As the incidence of obesity and various adult diseases increases, there is an interest in natural foods and health foods. Squid is also based on systematic research, and it is revealed that processed squid seasoned products have emerged as squid has nutritional and pharmacological effects beneficial to the human body.

As an example of the prior art, the registered patent publication (Registration No. 10-0347843) puts raw squid into boiled water at 80-90 ° C of salinity 2-3 parts by weight, and removes it by cooling in fresh water below 10 ° C. Squid processing and its products sterilized by vacuum packing after drying with 30% moisture content in ocher drying room after soaking in seasoning. The squid processing method is to squid raw meat by boiling in boiling water for 5 minutes. A significant amount of the active ingredient is leached into the water, the loss of nutrition is large, the protein of the squid coagulates, the taste is altered, so you can not expect the rich and delicious taste like mature dried squid.

In addition, as a prior art, Korean Laid-Open Publication No. 10-2004-0065115 discloses red ginseng extract-containing dried squid and its manufacturing method. In other words, it is a dry squid processing method in which 1 ~ 10% red ginseng squid is impregnated with squid after deodorizing unseasoned squid by hot air.The squid processing method is impregnated with red ginseng extract. Although it can be called food, it is impossible to impregnate a large amount of expensive red ginseng extract, which has a hard meat quality and costs 150,000 won per 420g bottle due to the lack of flexible meat processing means.

The squid, which can keep various nutrients, useful ingredients, and pharmacological ingredients in dried squid, can be softly processed by maintaining soft moisture and maintaining proper moisture content, and a large amount of natural sugar, fragrance, It is a seasoning ingredient such as sweet salt in the seaweed, which can improve the texture with a dull aroma and flavor, and it forms a film on the surface of dried squid due to the jelly effect of alginic acid and carrageenan which are contained in a large amount of seaweed. The purpose of the present invention is to provide a dried squid seasoning processing method and its product which can guarantee shelf life and prevent or treat various adult diseases including diet effect obesity with useful beneficial ingredients and pharmacological ingredients of each raw material including squid.

The dried squid is heat treated at a low temperature of 150 ~ 200 ℃ for 2 ~ 3 minutes to remove sterilization and squid peculiar smell and squid, and pass it through the gear interlocking roller to pressurize and pull out the meat. It is immersed in the mixed seasoning solution consisting of concentrated extract (extract), seaweed and seaweed extract, seaweed extract and roasted sesame and green fine powder to penetrate and mix the mixed seasoning solution to form a jelly film. It is possible to provide the dried squid seasoning processing method and its products, which can ensure the prevention of alteration and shelf life and fulfill the functions of health foods with ingredients and pharmacological ingredients useful for the human body contained in the mixed extract.

Seasoned squid according to the present invention is maintained without loss of components of squid during processing and is extremely hygienic by sterilization treatment and odor removal, multi-saturation by swelling and mechanical treatment of dry squid by appropriate heat treatment, and the meat is soft by maintaining proper moisture It improves the texture and prevents outside air by forming a coating film with antimicrobial and jelly function. It prevents alteration and storage, and has excellent texture with flavor and flavor by various natural sugars and flavors of mixed seasoning liquid. It can be said to be an eco-friendly health food that can prevent and cure the effects and obesity and various adult diseases.

Referring to the dried squid seasoning method for achieving the object of the present invention by process,

1-step process of drying dried squid or semi-dried squid for 150 minutes to 200 ℃ for 3 minutes to sterilize and remove odors peculiar to squid

A two-step process in which the grilled squid is passed through a gear engaging roller to pressurize and soften the tissue.

Three-step process for preparing mixed seasoning solution consisting of red ginseng or ginseng extract concentrate, kelp and seaweed ear extract, seaweed extract, roasted seaweed and sesame seed powder

4-step process of dipping squid processed in mixed seasoning liquid

The dried squid seasoning processing method is composed of a five-stage process of drying the squid coated with the seasoning liquid penetrated to the moisture content in the fourth step and vacuum-packed, and includes the seasoned squid prepared in such a manner.

In the above method, the dried squid includes a semi-dried squid and is subjected to a one-step process, so that the tail odor generated from the dried squid is removed, converted into a fresh odor, and the tissue is expanded and sterilized.

When the temperature is treated at a high temperature of 200 ° C. or more, a phenomenon in which the squid body is crumbly is not generated in the pressurized drawing process.

In the two-stage process, the length of the cuttlefish increases as it passes through the interlocking toothed roller, and the tissue becomes flexible as many fibers such as strands are formed in the transverse direction of the cuttlefish as the cuttlefish tissue is crushed by the tooth. In addition, red ginseng extract is a commercially available red ginseng extract prepared by a manufacturer (eg, Jeonggwanjang) as it is, but the kelp and seaweed extract are an extract obtained by mixing the same amount of kelp and seaweed ears. The extract has a single extraction method.

The extract of kelp and seaweed ear was washed several times with fresh seaweed and seaweed ear with fresh water to remove salt, and then immersed in an aqueous solution of 2% edible sodium carbonate in 4% by weight of seaweed and seaweed ear in the same amount. Obtained by heating for 4 to 5 hours at 70 ° C. and boiling in a high pressure part for 30 minutes to 1 hour in a second state, then gradually cooling the high pressure part to cool to room temperature, removing solids, and concentrating the extracted extract to a tenth by vacuum concentration at room temperature. Viscous concentrate.

In addition, the seaweed extract is chopped into 5 ~ 10mm of seaweed, immersed in 4 times the hot water of seaweed, boiled for 3 ~ 4 hours after 12 ~ 24 hours, cooled, removed the seaweed solids, and concentrated in vacuum to 1/5. Obtain a concentrate.

In addition, seaweed and greens are heat-treated at 100 ° C. for 2 to 3 minutes, and then lightly roasted and powdered.

The mixed concentrate consisting of the above each extract and seaweed and seaweed powder is 60 ~ 65 parts by weight of kelp and seaweed extract, 25 ~ 30 parts by weight of seaweed extract, 6 ~ 8 parts by weight of roasted seaweed and green seaweed, red ginseng extract (extract) 3 ~ It is mixed seasoning liquid which homogenized 5 weight part.

The mixed seasoning liquid is immersed in the mixed seasoning liquid in the two-step process, so that the mixed seasoning liquid is sufficiently infiltrated, and then pulled out and hanged continuously to the hanger and passed through a heat chamber to be dried to a moisture content of 30 to 35% and vacuum packed. Here, after drying, the coating layer has a thickness of 0.5 mm.

If you look at the characteristics of the raw materials used in the above squid is a fish that is inseparable from us so long known. However, not many can tell about the nutrition and functionality of cuttlefish.

Recently, as squid ingredients and pharmacological effects have been actively researched among food scientists, squid has emerged as a representative health food.

According to research from the National Fisheries Agency, it is effective against various adult diseases such as amino acids such as taurin, EPA (icosapentaenoic acid) and DHA (docosa hexaenoic acid), and highly unsaturated fatty acids such as nucleic acids and selenium. It has been found that it contains a large amount of physiological functional ingredients. In addition, squid fat content was 1.0%, which is very small compared to beef pork.

These polyunsaturated fatty acids prevent low-density lipoprotein cholesterol (LDL-Cholesterol) from accumulating in blood vessels and prevent geriatric diseases such as arteriosclerosis, hypertension, and thrombosis and improve brain function. It is also effective in improving memory and preventing dementia.

Taurine, an amino acid, has been found to be effective in dissolving cholesterol-related gallstones and enhancing liver detoxification, preventing cardiac diseases such as myocardial infarction, angina pectoris, heart attack, and coronary heart disease, as well as restoring vision and muscle fatigue. The fact that the taurine component is excellent for fatigue recovery is well understood that the drinks sold on the market contain about 1,000 mg of taurine.

The Korea Fisheries Agency Research Institute found that the taurine content of squid is 327 ~ 854mg per 100g, which is 2 ~ 3 times higher than general fish and 25 ~ 66 times higher than other meat. Especially, dried squid was 97 ~ 333 times higher.

When squids dry, white powder (white powder) is produced in the rain. This is taurine.

Nucleic acid in squid is also the most important substance that regulates cellular activities of the body and has been reported in the academic field as having pharmacological effect to prevent aging.

It is said that squid contains 5,40mg of this nucleic acid per 100g of lean meat.

According to the Korea Fisheries Agency, squid also contains a large amount of selenium, a rare mineral element essential for metabolism of human cells. Selenium is a powerful antioxidant, immune function, and strengthening effect in the human body to protect DNA, activate cellular functions, inhibit the aging process and prevent cancer and adult diseases. This substance not only detoxifies heavy metals in the body but is also effective in preventing carcinogenic factors. Academic experts have found that 75% to 200 ㎍ of selenium per day is unprotected by carcinogens. It is recommended to supplement. It is found that squid lean meat contains 0.28 µg per gram of iselenium and 1.33 µg / g of squid soy sauce.

Red ginseng and ginseng have long been known as tonic, gangjeong, and blood donation drugs. The components of red ginseng or ginseng include glycosides, essential oils, oils, amino acids, alkaloids, carbonates, resins, and trace elements.

The root also contains 0.025% of Dowosterin C ₃₅ H ₆₀ O ₆ as a glycoside component. The root contains 0.055 ~ 0.25% of essential oils. Essential oils are terpene compounds that have the smell and bitter taste of ginseng and are called panaxen. The composition of the essential oil is not yet known. Recently β-Elemen C ₁₅ H ₂₄ and Falcarinol CH ₂ = CH-CHOH- (C≡C) ₂ -CH ₂ -CH = CH- (CH ₂ ) ₆ -CH ₃ (Panacinol C ₁₇ H ₂₄ o) was separated. Falcarinol is an unstable liquid that is found in the roots and is easily resinized in the air.

The roots also contain 1.5% oil and resinous substances and 0.35 ~ 0.45% ginseng acid. Ginseng acid is a mixture of fatty acids such as palmitic acid, stearic acid, and linoleic acid, which is an ester of phytosterol. Phytosterin was about 0.029% and β-sitosterol and stigmasterol were separated. In addition, glucose, fructose, disaccharide (sucrose, maltose), trisaccharide (trisaccharid A, glucose (1α)-(2β) fructose (1β)-(2β) fructose; trisaccharid B, lucose (1α) )-(6) glucose; trisaccharide C, glucose (1α)-(4) glucose (1α)-(2β) fuructose), about 20% of horses, vitamin B ₁ , B ₂ , B ₁₂ , C, nicotinic acid , Pantothenic acid, and the like. The content of monosaccharides is 1 ~ 4% in white ginseng and more in red ginseng. Total polysaccharides are about 40% when boiled and boiled in water. 80% to 90% of the total polysaccharides are pectin. The hydrolysis of pectin results in about 70% of galacturonic acid, galactose, arabinose and xylose.

There are amino acids such as acids. And there are more than seven alkaloids. Some of them have experimental antitumor activity. Fresh roots have enzymes such as amylase.

Roots contain 3.7% ash, 53% ash is lean acid and many other elements. The content is more than 1% is Mg, Ca, K, Na and 0.1 to 1% is Sr, Ba, Fe and 0.05 to 0.01% is Al, 0.01 to 0.001% is Mn, Pt, Si, Ti, 0.005 Cu is 0.001% and Pb, V and Ni are below 0.0001%. And Zn, Co, B, and F.

The pharmacological components as described above act on the nervous system. According to animal experiments, the excitatory process of the cerebral cortex is three and at the same time, the inhibition process is also strengthened. In addition, fatigue recovery is faster, the resistance of the organism is increased, and the resistance to transfer stimulation is increased. In other words, if you eat a lot of hemp does not burn cold and heat.

Ginseng affects the endocrine system. Ginseng does not have a similar effect to corticosteroids, but it is known to have a certain effect on the nervous system that dominates the pituitary gland.

In addition, ginseng lowers blood pressure by expanding the coronary artery, brain and fundus.

In addition, it has the effect of preventing and treating gastric ulcers, and polysaccharides other than ginseng glycosides have the effect of preventing and treating radiation damage, and glycosides have excitatory effects on the endocrine system, carbohydrate metabolism control, blood sugar reduction, glycogen synthesis, and glycosides In the middle, glycosides containing propanacrtriol-genin have stronger mental stimulation than glycosides of the protopanaxaldiol family. Pectin is effective in anti-inflammatory and duodenal ulcers. In addition, glycosides reduce blood glucose and hepatic glycogen slowly in rats that cause alloxanemia. This indicates that ginseng's glucose metabolism works similarly to insulin.

In addition, ginseng saponin has a hemolytic action and anti-hemolytic action, and the components with anti-hemolytic activity have stabilizing anti-inflammatory and sedative effects on the red blood cell membrane and have a good effect on the stabilization of cell membranes. There are many other actions.

It has the effect of the above pharmacological components and effects on disease weakness, chronic disease, hypertension, heart nutrition disorders, arteriosclerosis, angina pectoris, and treatment effects on nervous breakdown, systemic anxiety, headache, vision loss. In addition, recently, as the ingredients are revealed one by one, it is known that they are effective in relieving stress, senile dementia, hangover removal effect, osteoporosis prevention effect, radioactive defense action and AIDS virus suppression.

In addition, red ginseng (including ginseng) concentrate extract (extract) and seaweed extract are all seaweeds in the mixed seasoning solution. Most of the seaweeds contain sugars, proteins and lipids as general ingredients, and other inorganic ingredients, pigments, vitamins, and ultraviolet rays. Contains water functional ingredients.

Carbohydrates contain the highest sugar content, 55.81% in brown seaweed, 31% in brown seaweed and 10-15% in seaweed of red seaweed, 0.77% in kelp and 1.6-2.4% in seaweed and 0.4 in seaweed. .

In general, the inorganic components of seaweeds are generally 15-40% (relative to dry matter), and almost 45 kinds of minerals are contained in seawater. Among them, P, Fe, Mn, Zn, Co, etc. Is high. In general, green algae contain Mg, F, Al, and brown algae contain a lot of Ca, K, and Sr, but red algae generally have a low content.

In addition, the seaweed contains 0.1 ~ 1.1ppm Se, and its function as an anti-cancer inhibitor, heart disease prevention, immune enhancing, oxide reducing agent is of great importance. In addition, there are various pigments such as chlorophyll, carotenoids, phycobilins, and pyrenocids in algae, and they are currently studying their pharmacological functions and functions.

Seaweeds also contain a lot of vitamins. Vitamin A is contained in green algae such as green seaweed and brown algae such as seaweed and high amounts of provitamine A such as β-carotene. Vitamin D is a pro ergosterol (ergosterol) as a Vitamin D is contained like seaweed, kelp, miyeokgwi and also water-soluble vitamin is contained rich in vitamin B _12, particularly much 290.8mг / g of red algae seaweed and seaweed and red algae of green laver Are 62.8mг / g and 97.5mг / g, respectively, and B ₂ and B ₆ of vitamin B group are also high.

As ultraviolet absorber, it can be classified into water-soluble ultraviolet absorber and water-insoluble ultraviolet absorber. Water-soluble ultraviolet absorber is below 300nm. Wavelength absorber is nucleic acid, free amino acid, XN, amino acid, peptide, amine, Betaines, sulfur-containing amino acids and aminosulfonic acids.

Over 60 species of brown algae and red algae contain acrylic acid, which has a strong action against gram-positive bacteria. Moreover, as a sulfur-containing complex compound, there exist cyclic polysulfide in red algae rhodimela and its oxide type, thiepanes and thiolanes, and it shows strong antimicrobial activity against vibrio bacteria.

As an anti-ulcer component, gastric ulcers have shay ulcers and stress ulcers and have strong activity. Berkoyosin in red algae shows strong activity in stress ulcers.

In addition, as a coagulation activator, coagulants in seaweeds exhibit various physiological activities such as aggregation of various cells such as red blood cells and lymphocytes, activation of specific lymphocytes and proliferation of cancer cells as compared with normal cells. They are widely used as pharmacological reagents in biochemistry and medicine. There are 1 species of algae, 1 species of algae, 11 species of green algae, 32 species of brown algae and 39 species of red algae.

Other laminins such as kelp and other algae have a blood pressure-enhancing effect, and many blue β-homobetains have a lowering effect on plasma cholesterol.

Particularly, alginic acid in seaweeds, such as seaweed, is a major component of the brown algae cell membrane. It is a polyuronide of macromolecules, which contains about 15 to 15% of brown algae and is not soluble in water. When treated with edible sodium carbonate solution, alginic acid in the solid is converted into sodium alginate, so that it can be easily eluted in water, which can greatly increase the extraction rate, and is excellent in anti-corruption and anti-aging functions.

Alginic acid has high hydrophilicity, absorbs and swells a lot of water to form jelly, and has a film forming ability, and has a function of releasing heavy metals in the body due to binding to metal ions.

Garginine contained in red algae, such as laver, is a highly viscous substance that has been used since early as a clarifier and medicinal product. It is said to play a big role as a true agent.

In addition, the seaweed grows in groups on the seashore tidal flat, young shoots are eaten as herbs, and in the oriental medicine, the whole except the roots is used as medicinal herbs, and the dried ones are drinking by tea. It is a salty and heavy plant in the whole as much as you want to eat salt. The seaweed contains almost all of the trace elements in which the beneficial enzymes and seawater are dissolved, and the salt contained in the seaweed is a salt that has no impurities and has a sweet taste.

It is a pharmacological effect with enzymes and trace ingredients like hamcho as described above. It is effective in eliminating stool, treating feces and obesity. It is also suitable as a diet food. It is also effective in diabetes, purulentemia, arthritis, high blood pressure, hypotension, urethra, and strengthens immune function. It is also known to have anticancer effects.

In addition, in the three-step process again, the seaweed and seaweed return to the circular state several times in cold water washed a considerable amount of salt and almost no loss of the components. In case of seaweed, salts are not easily removed due to the thick skin, and a considerable amount of constituents are lost when immersed in water by washing or cutting. If the salts of seaweeds are not removed, the salt in the mixed seasoning solution will be much salty and the good salt content obtained from the seaweed in the mixed seasoning solution cannot be increased.If the concentration of the extract is lowered to meet the proper salinity, it is difficult to form a suitable coating film in the dipping process. Do.

The powder of seaweed and seaweed should be fine with at least 300 mesh. If the particle size is large, pores are generated in the coating film formed by alginic acid and garginine in the algae, resulting in poor storage. The coating film is formed to a thickness of 0.5 ~ 0.8mm.

In addition, the drying process after applying the mixed seasoning solution is also important. If the moisture content of the film layer increases, film formation is not good and the sticky mixed seasoning liquid on the hand is removed when the vacuum packaging is removed, resulting in dissatisfaction. Too little moisture tends to cause cracks in the film layer.

The dry squid seasoning method described above and the features of seasoned squid seasoned by this method are listed.The dried squid seasoning method and the seasoned squid can be hygienic by sterilization and odor removal, and can have a flexible texture with proper heat treatment and water content. It is easy to extract pharmacological ingredients with excellent nutrition and aroma and various functionalities, so it has excellent fragrance, flavor, excellent texture, and secures excellent shelf life. More specifically, lightly roasted powder of seaweed and seaweed and seaweed ear In addition to the taste of the squid, the flavor is added to the flavor and flavor, and when the mixed seasoning solution is coated on the squid, alginic acid and arginane contained in the mixed seasoning solution are gelled to form a film, and also the antimicrobial component contained in seaweed and alginic acid and arginine. Preservation of food is superior by preservation function of poverty In addition, the seasoning is mixed with sweet sugar and various sugars contained in seaweeds to enhance the texture.

In addition, it can be said to be a health food that can prevent or treat various diseases with beneficial nutrients, various minerals and trace ingredients.

Claims (3)

1-step process of drying dried squid or semi-dried squid at 150 ℃ ~ 200 ℃ for 2 ~ 3 minutes to sterilize and remove the smell of squid A two-step process in which the grilled squid is pressurized while passing the gear engaging roller to accidentally treat the tissue. 3 ~ 5 parts by weight of red ginseng extract (extract), 60 ~ 65 parts by weight of kelp and seaweed extract, 25 ~ 30 parts by weight of seaweed extract, 6 ~ 8 parts of roasted seaweed and green seaweed powder 4-step process of dipping squid processed in mixed seasoning liquid Dry squid seasoning processing method consisting of a five-stage process of drying and vacuum-packing the squid with a mixed seasoning liquid penetrated and coated with a film layer to a water content of 30 ~ 35wt%. The seaweed extract according to claim 1 is cut into 5 ~ 10mm of seaweed, immersed in 4 times hot water of seaweed, boiled for 3 ~ 4 hours after 12 ~ 24 hours, then cooled to remove the seaweed solids, and then concentrated in vacuum to 1/5. Dry squid seasoning processing method characterized in that the concentrated seaweed extract. Seasoned squid prepared by the method of claim 1.