KR20090107601A - Sea squirt process food and the manufacturing method and the boiled rice with mixed sea squirt - Google Patents

Abstract

PURPOSE: A functional processed food using sea squirts and a preparation method thereof are provided to get rid of problems with freshness, distribution, and sale cost. CONSTITUTION: A method for preparing a functional processed food using sea squirts comprises the following steps of: taking out the flesh from a shell and washing the flesh in iced water(S1); dehydrating the washed sea squirts' fleshes at low temperature of 5°C or lower for 1 hour or longer(S2); finely chopping the dehydrated sea squirts' fleshes(S3); seasoning the sea squirts' fleshes(S4); aging them at the temperature of 5°C or lower for 10 days or longer(S6); and freeze-drying the aged sea squirts' fleshes at -40°C or lower(S7).

Description

Functional processed food using sea urchin and its manufacturing method and sea urchin bibimbap using same {Sea squirt process food and the manufacturing method and the boiled rice with mixed sea squirt}

The present invention extracts fresh sea urchin kernels having a unique aroma, washed in ice water and sterilized, then drained and finely chopped, seasoned with various seasonings, then aged at low temperature and quenched in a freezer at -40 ℃ or below. The present invention relates to a functional processed food using a sea squirt, and a method of manufacturing the same and a sea squirt bibimbap using the same, which can be used as a food at any time throughout the season, and can be used as a bibimbap, wine, snack, etc. by thawing.

The sea squirt is a popular seafood eaten with red pepper paste, and its aroma is so unique that it cannot be found in other seafood. The unique taste of the sea urchin is due to cynthiol, an unsaturated alcohol, and its glycogen content is higher than that of other marine products. Taste is best in the summer when the water temperature is high, because of the high content of glycogen in the summer. Glycogen is known to stop heart strengthening, colds, coughs and asthma.

In addition, the sea squirt has taurine to prevent aging and hangover. Cyntaol is used to promote insulin secretion and is beneficial to the human body. It is a popular seafood product that stimulates appetite.

However, since the sea urchin contains a lot of moisture and easily rots, there is a realistic problem that it is difficult to distribute and store for a long time. In other words, the sea squirt is produced mainly in summer and distributed through a vehicle equipped with an aquarium, so it takes a lot of logistics costs, and if it is not consumed immediately after being transported, it quickly decays, causing purchase cost waste and food waste mass production.

Above all, sea squirt is often caused by food poisoning accidents in the summer when it is difficult to maintain freshness due to the nature of dipping into red pepper paste in summer.

Therefore, there is a demand for a processing method capable of storing a long time of fresh sea urchin while keeping its original taste and aroma. However, in the related art, most of them are salted sea urchin salted.

However, since the salted salted salted sea salt is not salty, you can't feel the taste and aroma of fresh sea urchin, and you can't use it for fresh food. There was a disadvantage of not having.

Thus, the present invention is to solve the various problems of the product using the conventional sea urchin as described above, the purpose is to extract the fresh sea urchin kernels having a unique aroma, washed in ice water and sterilized and then drained and finely cut After seasoning with various seasonings and then aged at low temperature and quenched in a freezer below -40 ℃ to provide a functional processed food using a sea urchin and a method of manufacturing the same that can be used as food at any time throughout the four seasons.

Another object of the present invention is to provide a sea squirt bibimbab made by mixing the raw foods of the sea urchin into the rice and mixed with the bibimbap raw material.

Method for producing a functional processed food using the sea urchin of the present invention for achieving the above object,

1) cutting the shell of the live sea urchin to remove the kernels and then immersed in iced water;

2) putting the washed sea urchin in the tray and withdrawing water for at least 1 hour at a low temperature of 5 ℃ or less;

3) finely cutting the drained sea urchin;

4) seasoning by putting seasoning containing salt into the cut sea urchin;

5) low temperature ripening the seasoned sea urchin at 5 ° C or less for 10 days or more; And

6) freezing and storing the low-temperature matured sea urchin at -40 ℃ or less.

Functional processed foods using the sea urchin of the present invention for achieving the above object is made by the manufacturing method.

Sea squirt bibimbap for achieving the above object is 100 parts by weight of rice, 5 to 20 parts by weight of sea squirt processed food made by the manufacturing process, 0.5 to 1.5 parts by weight of sesame oil, 0.2 to 0.80 parts by weight of laver powder, 0.1 to 0.4 weight of sesame salt Contains wealth.

As mentioned above, the functional processed food using the sea squirt and the method of manufacturing the same, the sea squirt kernels are washed with ice water to sterilize the Vibrio bacteria that cause food poisoning, and at the same time remove the moisture in the state of removing the salt naturally, and then finely chop it to cryogenic after low temperature aging. Because it is quenched in a state to be frozen and stored, there is an advantage that the taste and aroma of the bruise itself remains alive while maintaining freshness.

In the past, the sea urchins had to be fed only to the production season, but the frozen sea urchin processed foods can be taken out at any time and used as various food ingredients. Especially, the bibimbap can be easily prepared together with rice, so it is convenient for storage and fresh food for all seasons. There is an advantage that can be used at any time.

The present invention can solve the problem of freshness, logistics cost increase, increase in sales cost, etc. when the sea urchins are transported by using the number even by directly processing the sea urchins in the mountain region.

In addition, fresh and live sea urchins can be processed directly in the mountains and washed in ice water to quench them at -40 ℃ or less to preserve the taste and aroma of the sea urchins as well as to prevent vibrio pneumoemia caused by summer seafood. .

Since the packaging can be sold at low cost by packaging the processed sea urchin of the present invention, it is possible to promote the consumption of the sea urchin, thereby increasing the profits of the sea bream fishermen, as well as reducing the purchase cost of the consumer.

Hereinafter, with reference to the accompanying drawings will be described a functional processed foods and a manufacturing method using the sea urchin according to the present invention and the sea squirt bibimbap using the same.

1 is a manufacturing process of the sea urchin processed food according to the present invention, Figure 2 is a photograph of the low temperature aging high according to the invention, Figure 3 is a photograph of the control panel showing the temperature of the low temperature aging high according to the present invention, Figure 4 is A picture of a freezer according to the present invention. Figure 5 is a picture of the actual sea urchin processed food prepared by the present invention, Figure 6 is a picture of a state of cutting the actual product according to the present invention stored in a container, Figure 7 is for using the sea urchin processed food according to the present invention It is a photograph to cut. 8 is a photograph of a state of the sea urchin processed food according to the present invention in the rice, Figure 9 is a photograph of the bibimbap according to the present invention, Figure 10 is a photograph of a state prepared by mixing the bibimbap according to the present invention. FIG. 11 is an enlarged photograph of a portion of the sea urchin in the bibimbap according to the present invention. FIG. 12 is an outside photograph of the applicant's restaurant, and FIG. 13 is a picture of the applicant's restaurant menu board.

Functional processed food manufacturing method using the sea urchin according to the present invention,

1) cutting the shell of the live sea urchin to remove the kernels and then immersed in iced water (S1);

2) putting the washed sea urchin into the sieve and extracting water for at least 1 hour at a low temperature of 5 ° C. or less (S2);

3) finely cutting the drained sea urchin (S3);

4) putting seasoning with salt into the cut sea urchin and seasoning (S4);

5) aging the seasoned sea urchin at 5 ° C. or lower for at least 10 days (S6); And

6) freezing and storing the low temperature matured sea urchin at -40 ° C or less (S7); includes.

Washing the sea urchin with ice water (S1) is a very important method for implementing the present invention. In other words, the sea urchin is mainly produced in summer, so the summer season is the best, and the taste and aroma are the best. Hot summer fish and shellfish should be careful because they can transmit Vibrio bacteria known to cause food poisoning and sepsis. Vibrio bacteria are usually known to breed at 18 ° C or higher.

Therefore, in the case of the sea squirt is also produced and distributed in the summer, the shell of the sea squeezed by cutting the fresh sea squirt, and then the kernels are rinsed in ice water. Even if there are vibrio bacteria in the extracted sea urchin kernels, it is safe to sterilize by cold ice water and rapid freezing at -40 ° C of the freezer described later.

In addition, when the sea urchin kernels are washed in clean ice water as described above, the salty sea water and foreign substances present in the sea urchins are simultaneously washed out.

More preferably, it is preferable to put the sea urchin kernels in a container in which ice water has been thrown and stir for several minutes, and then, after collecting the sea urchin kernels from the container, put them in a tray and pour the ice water into the tray, followed by a second washing. This is to increase the germicidal effect by washing the sea urchins under running ice water.

The sea urchin washed with ice water goes through a step (S2) of draining water because it is too watery. In the step of extracting the water (S2), put the washed sea urchins into the tray and remove the water for at least 1 hour from the low temperature refrigerator below 5 ° C. More preferably, the sea urchin is drained from the low temperature freezer at 2-4 ° C. for 2-4 hours.

At this time, if the temperature rises above 5 ° C., there is a risk that the sea urchin may be aged before seasoning. If the temperature falls below 0 ° C., the water freezes before satisfactorily falling out so that water cannot be removed effectively.

As described above, in the process of extracting moisture from the yoke, the low temperature refrigerator becomes dry, so that the exposed portion of the yoke may dry, and the kelp is covered on the yoke to prevent this phenomenon.

The kelp should use water containing kelp. Therefore, raw kelp or dried kelp can be soaked in water. Covering the seaweed with seaweed on the sea urchin prevents the seaweed from drying, and as time passes, the sticky nutrients of the seaweed soak into the sea urchin, making the sea urchin shiny and taste and smell. Can be. In fact, if you make bibimbap using the sea urchin processed food of the present invention, you can surely feel the taste and aroma of kelp.

If moisture is missing, take out the sea urchin from the cold refrigerator finely chopped to eat (S3) is in progress. The bruise cutting step (S3) is finely cut using a cutter, the size is preferably cut to 0.5 to 1 cm2. Of course, you may cut | disconnect larger or smaller than 0.5-1 cm <2> according to a preference.

When the cutting of the sea urchin is completed, the next step is to put the seasoning in the cut sea urchin and seasoning so that the seasoning evenly soaked in the sea urchin evenly (S4). Seasonings added to the sea squirt include salt, sake, starch syrup, and seasonings.

Herein, the content of the seasoning is 7 to 9 parts by weight of salt, 1 to 3 parts by weight of sake, 0.1 to 0.3 parts by weight of starch syrup, and 0.05 to 0.15 parts by weight of seasoning when the weight is 100 parts by weight.

Salt in seasonings cause high blood pressure and adult diseases, so it is better to add too much, so it is better not to add too much.Taste liquor also serves as a facilitator to promote fermentation. There is a risk of being halved. Starch syrup has a sweet taste but combines the sea urchin and seasoning well so that the seasoning can soak into the sea urchin. Seasoning is a kind of seasoning seasoning, and you can use Dashida of CheilJedang Co., Ltd.

Other necessary seasonings can be added as well, but the addition of the main ingredient in order to preserve its uniqueness, given the unique taste and flavor of the bruise game.

When seasoning is finished, put the seasoned sea urchin in a container, put into a low-temperature aging and fermented to undergo a aging step (S6). The aging step (S6) is to make the taste as a unique food is fermented together with the sea bass while keeping the taste and aroma of the sea urchin as it is.

The longer the fermented sea urchin becomes, the more the fragrance of the sea urchin is gradually removed. Therefore, the fermentation temperature and time is very important and one of the features of the present invention in order to preserve the taste and aroma of the sea urchin.

Fermentation conditions of the sea squirt is a low-temperature maturation of the seasoned sea squirt at 5 ° C or less for 10 days or more, preferably, 14 to 21 days low temperature aging in a low temperature aging of 2 to 4 ° C.

If the aging temperature is higher than 5 ℃ ripening proceeds quickly but there is a problem that the freshness of the sea urchins fall and the taste and aroma are halved, if the temperature is lowered below 0 ℃ frozen and frozen before the maturity is also a problem of falling flavor and aroma.

When maturation of the sea urchin is completed, it is frozen storage (S7) to maintain the state.

The freezing storage is very important, in the present invention used a cryogenic freezer that can be frozen to -50 ℃.

Aged sea urchins are placed in a freezer and quenched as quickly as possible in the shortest time. The freezing temperature is preferably maintained at -40 ° C to 50 ° C. Since no bacteria can penetrate below −40 ° C., the aged sea urchin does not deteriorate and may satisfy the present invention.

On the other hand, in order to distribute the functional processed foods using the sea urchin prepared by the manufacturing method of the present invention is further subjected to the packaging step (S5), the vacuum packaging is preferable, it will be possible in any step after step 4).

Functional processed foods using the sea urchin of the present invention prepared as described above can be cut out as needed before being thawed out of the cryogenic freezer to eat itself or used as a food ingredient, for example, bibimbap.

The following describes a process for producing bibimbap using the functional processed food using the sea urchin of the present invention.

Bibimbap according to the present invention is distinguished from other bibimbap in that rice and sea urchin are the main ingredients, and that the sea urchin is a unique seafood with a unique taste and aroma.

Of course, the live sea urchin can be immediately cooked in the mountain where the sea urchin is produced to make bibimbap, but this can be limited only in the mountain area, so the narrowness of the place, the portability of distribution, the limit of the supply quantity, the time limit that can be supplied only in the summer, and the sea urchin In consideration of the freshness, etc., it will be a bibimbap completely different from the technical idea of the present invention.

Bibimbap of the present invention is characterized in that it can be made by using the sea urchin throughout the four seasons while preserving the taste and aroma of the sea urchin as it is.

The bibimbap of the present invention makes rice, the above-mentioned sea urchin processed food, sesame oil, laver powder, and sesame salt.

The content of the sea squirt bibimbap preferably includes 100 parts by weight of rice, 5 to 20 parts by weight of processed seaweed, 0.5 to 1.5 parts by weight of sesame oil, 0.2 to 0.80 parts by weight of laver powder, and 0.1 to 0.4 parts by weight of sesame salt.

The sesame oil and seaweed powder is a popular material widely used for seasoning in conventional bibimbap, when added in small amounts can feel the taste and aroma of the sea squirt. However, if you add too much sesame oil and laver powder, the taste and aroma of sea urchins are halved, and if you add too little sesame oil, the color of bibimbap is not good. This is consistent with the meaning that a good bibimbap is more delicious.

Sesame salt is to match the bibimbap's liver. In other words, the sea squirt processed food contains salt, so when you eat itself, it is right, but when applied to bibimbap salt is insufficient. Therefore, the sesame salt was further added to bibimbap.

As described above, the sea squirt bibimbap of the present invention is characterized in that it does not contain many vegetables, herbs, gochujang and the like as the conventional bibimbap. This is to preserve the taste and aroma of the sea urchin.

[Examples 1 to 5]

Applicants have been interested in sea urchins before the present patent application in the management of the restaurant, and have been producing functional sea urchins little by little, so they have some know-how. Examples and comparative examples were prepared.

Fresh sea urchin shells were removed from Gyeonggi Geoje Island and the kernels were extracted, and the sea urchins were placed in a container of ice water and washed with stirring for about 10 minutes. After immersing the washed sea urchins in the tray, the sea urchins were washed again with flowing ice water while shaking the tray while pouring ice water.

These washed sea squirt kernels were clean to look and easy to handle because they were not soaked by cold ice water.

Using the washed sea urchin as described above in the conditions shown in Table 1, drainage, seasoning by seasoning, ripening and frozen storage to prepare the sea urchin processed food of the present invention.

<Table 1>

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Drain time (hours) 1.5 2.5 3 3.5 4 0.5 One Whether to use kelp use use use use use Never Never   Composition (kg) sea squirt 100 100 100 100 100 100 100 Salt 7 7.5 8 8.5 9 5 12 Taste One 1.5 2 2.5 3 0 5 corn syrup 0.1 0.15 0.2 0.25 0.3 0 5 Again 0.05 0.07 0.1 0.13 0.15 0.3 0.5 ferment Temperature (℃) 2 2.5 3 3.5 4 0 6 Hours 14 16 18 20 21 7 30 Frozen Storage (℃) -40 -45 -50 -45 -50 -20 -30  Sensory evaluation flavor 4.0 4.1 4.5 4.3 4.2 3.3 3.0 incense 4.2 4.1 4.3 4.3 4.2 3.5 3.2 Symbol 4.3 4.3 4.6 4.5 4.3 3.4 3.2

* 1 point: No taste, 2 points: Normal, 3 points: Slightly delicious, 4 points: Very delicious, 5 points: Very delicious

The washed sea urchins were dispensed for 1.5 to 4 hours according to each example, and all of the kelp was covered on the sea urchins to prevent them from drying out.

Thereafter, salt, taste liquor, syrup, and dried soba were seasoned with plenty of dried sea urchin, and the seasoned sea urchin was separated and vacuum-packed into various parts, and then put in a maturing oven of FIGS. 2 to 3 to maintain 2 to 4 ° C. Aged for 14-21 days, it was taken out and quenched in the freezer of Figure 4 to maintain -40 ~ -50 ℃.

Comparative Example 1 to Comparative Example 2

It was prepared under the same conditions as in the above example, but the water draining time, the composition content of the seasoning, the aging temperature and time, and the freezing temperature were removed from the range of the examples as shown in Table 1, and the kelp during the draining process. Did not use.

[Experimental Example 1 to Example 7]

As described above, the products prepared by Examples 1 to 5 and Comparative Examples 1 and 2 were directly tasted, and as a result, Examples 1 to 5 were very tasty, and Comparative Examples 1 and 2 felt that the taste was less. . The actual examples and comparative examples were provided free of charge without any source to customers who visit the restaurant of the applicant before the meal, the taste, aroma, taste was evaluated by a five-point scale method, the results were described.

Then, Bibimbap was made under the conditions as shown in Table 2 using the products prepared in Examples 1 to 5 and Comparative Examples 1 and 2, and the bibimbap 2 using the Example and Comparative Example products to one customer. All eggplants were provided for taste, aroma, and taste, and in the process, some guests were first to taste bibimbap for the practice, while other guests were first to sample the bibimbap. The results are shown by a five-point scale method.

<Table 2>

division Example 1 2 Example 3 Comparative Example 1 Comparative Example 2   Composition (g) rice 100 100 100 100 100 sea squirt 5 10 20 One 40 Sesame oil 0.5 One 1.5 0 3 Laver powder 0.2 0.5 0.8 1.5 0 Sesame salt 0.1 0.25 0.4 0.05 0.7  Sensory evaluation flavor 4.2 4.3 4.5 3.2 3.5 incense 4.2 4.4 4.6 3.1 3.7 Symbol 4.2 4.5 4.8 3.3 3.6

* 1 point: No taste, 2 points: Normal, 3 points: Slightly delicious, 4 points: Very delicious, 5 points: Very delicious

As can be seen in the above Examples and Comparative Examples, the results of the sensory test vary depending on the aging conditions, the sensory test results were best when aged for 18 days at 3 ℃, frozen storage at -50 ℃ after aging, In the case of seasoning, neither too much nor small, the sensory test result was the best.

Particularly, in the case of the comparative example, the artificial condiment content was almost two times higher than that of the example, and thus the sensory result was judged to be poor. In addition, in the comparative example 1, the aging temperature was too low at 0 ° C. It is believed to be too high, causing the taste and aroma to drop.

As can be seen from the <Table 2> also the bibimbab content of the sea urchin content was generally better as the result of the test, there was a good evaluation that the smell of kelp in the bibimbap of the example using the kelp during the drying process.

1 is a flow chart manufacturing sea urchin processed food according to the present invention

Figure 2 is a photo of low temperature aging high according to the present invention

Figure 3 is a photograph of the control panel showing the temperature of low temperature aging high according to the present invention

4 is a picture of a freezer according to the present invention

5 is a picture of the actual sea urchin processed food produced by the present invention

Figure 6 is a photograph of a state of cutting the actual product according to the invention stored in a container

Figure 7 is a photograph cut to use the sea urchin processed food according to the present invention

8 is a photograph of a state of the sea urchin processed food according to the present invention placed on rice

9 is a photo of bibimbap according to the present invention

10 is a photograph of a state prepared by mixing the bibimbap according to the present invention

Figure 11 is an enlarged photo of the sea urchin portion in the bibimbap according to the present invention

12 is Applicant's Restaurant Exterior Photo

13 is a picture of the applicant's restaurant menu board

Explanation of symbols on the main parts of the drawings

S1: washing step S2: draining water

S3: cutting step S4: seasoning step

S5: Packing step S6: Ripening step

S7: Freezing Storage Step

Claims (12)

1) cutting the shell of the live sea urchin to remove the kernels and then immersed in iced water; 2) putting the washed sea urchin into the sieve and extracting water for at least 1 hour at a low temperature of 5 ° C or lower; 3) finely cutting the drained sea urchin; 4) seasoning by putting seasoning containing salt into the cut sea urchin; 5) low temperature ripening the seasoned sea urchin at 5 ° C or less for 10 days or more; 6) the step of freezing and storing the low-temperature ripened sea urchin at -40 ℃ or less; functional food manufacturing method using the sea urchin, characterized in that it comprises a. The method according to claim 1, wherein step 2) is a step of extracting water from the low temperature freezer at 2 to 4 ° C. for 2 hours to 4 hours in the frozen sea urchin. The method of claim 1, wherein step 2) covers the kelp on the sea urchin so that the sea urchin does not dry in the process of extracting moisture. The method of claim 1, wherein the seasoning added to the sea urchin in step 4) is a functional processed food manufacturing method using a functional sea urchin, characterized in that it comprises salt, taste alcohol, starch syrup, seasonings. 5. The method of claim 1, wherein step 5) comprises seasoning of the seasoned sea urchin at a low temperature ripening temperature of 2 to 4 ° C. for 14 to 21 days. The seasoning according to claim 1 or 4, when seasoning is 100 parts by weight of the sea salt, 7 to 9 parts by weight of salt, 1 to 3 parts by weight of sake, 0.1 to 0.3 parts by weight of starch syrup, and 0.05 to 0.15 parts by weight of seasonings are added. Functional processed food manufacturing method using sea urchin. The method of claim 1, further comprising vacuum packing the sea urchin after step 4). Functional processed food using the sea urchin prepared by any one of claims 1 to 7. 1) cutting the shell of the live sea urchin to remove the kernels and then immersed in iced water; 2) putting the washed sea squirt into a sieve and extracting water from a low temperature freezer at a temperature of 2 to 4 ° C. for 2 to 4 hours with the kelp covered thereon so as not to dry; 3) finely cutting the drained sea urchin; 4) seasoning with 100 parts by weight of the cut bruise, 7 to 9 parts by weight of salt, 1 to 3 parts by weight of sake, 0.1 to 0.3 parts by weight of starch syrup, and 0.05 to 0.15 parts by weight of seasoning; 5) vacuum packing the seasoned sea urchin 6) low-temperature aging of the vacuum-packed sea squirt for 14 to 21 days at 2-4 ° C. 7) freezing and storing the low-temperature ripened sea urchin at -40 ℃ below; functional processed food manufacturing method using the sea urchin, characterized in that it comprises a. Functional processed food using the sea urchin prepared by the method of claim 9. Sea squirt bibimbap, which is made by mixing rice, the sea squirt processed food of claim 8 or 10, sesame oil, laver powder, and sesame salt. The method of claim 11, wherein the sea squirt bibimbap, 100 parts by weight of rice, 5 to 20 parts by weight processed sea urchin, sesame oil 0.5 to 1.5 parts by weight, seaweed powder 0.2 to 0.80 parts, sesame salt characterized in that it comprises 0.1 to 0.4 parts by weight Sea urchin bibimbap.

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