KR20100008645A - Freeze-dried seafood and pancake powders comprising the same - Google Patents

Abstract

PURPOSE: Pancake powder including freeze-dried seafood is provided to make pancakes conveniently with freeze-dried seafood which is pre-processed, and to produce a massive quantity of the freeze-dried seafood efficiently. CONSTITUTION: Freeze-dried seafood is restored within 3 minutes in cold water of 4-25°C, and has the water content of 1-10%. A manufacturing method of the freeze-dried seafood includes the following steps: washing seafood; boiling the seafood for 10 seconds ~ 5 minutes at 100°C; cutting the boiled seafood which is pre-frozen for 2 ~ 8 hours in -1 ~ -15°Ci; and freeze-drying the cut seafood. The composition of pancake powder includes 1-50 weight% of the freeze-dried seafood and 50-99 weight% of mix pancake powder.

Description

Freeze-dried seafood and pancake powders comprising the same

The present invention relates to a freeze-dried seafood and an upset powder comprising the same. More specifically, the present invention relates to a freeze-dried seafood that can be restored within 3 minutes in cold water, and to chopped powder containing freeze-dried seafood that can be easily cooked before use of cold water.

With the trend of nuclear family in modern society, the increase of working couples and single households, and the aging population due to the aging society, the demand for ready-to-eat foods with the convenience and convenience of cooking food in a short time and with little effort On the other hand, as the desire to eat healthy food increases, the development of processing technology for natural ingredients is actively progressing.

Regarding a method for processing instant foods containing natural ingredients, Korean Patent Publication No. 194-133365 discloses a method for preparing instant miso soup, and Korean Patent Publication No. 2004-42603 discloses a method for preparing instant seaweed miso soup. have. However, in the prior art, as the material is molded in the form of a dry block, the texture is not good, and the content thereof is small so that it is insufficient to enjoy the intrinsic taste of the material.

Accordingly, the present inventors have tried to develop ready-to-eat foods for preparing ups and downs, such as seafood warfare, whose main ingredient is seafood, which is a relatively safe protein source from diseases such as mad cow disease and bird flu, while satisfying simplicity and convenience.

'Jeon' refers to a fish, meat, or vegetable that is thinly sliced or chopped and seasoned, and then smeared with flour and mixed with earthquake food. Korean cuisine has more ups and downs than tempura, and Jeon is a kind of ups and downs.

The main ingredients before seafood are seafood such as squid and shrimp, which is not easy to process the seafood and the flavor is not properly maintained when the processed seafood is restored.

In general, seafood such as squid is processed by a drying method, and in order to use dried squid as an instant food, a separate steaming process is required. It is not preferable as a raw material processing method of food.

Therefore, a method of freeze-drying squid for use as an instant food raw material is known (Korean Patent No. 307435, Korean Patent No. 116453). However, according to these prior arts, there is a problem in that destruction of the squid active ingredient and deterioration of texture, flavor, and taste occur due to high-pressure and long-term cooking process, or enzyme, acid, or base treatment, and the yield decreases after drying. In particular, since the dried squid dried according to the prior art can be restored only in high temperature water, it is suitable to be used as a raw material such as cup noodle soup, but it is difficult to restore to a circular shape when the material is processed in cold water, such as before seafood. There is this.

In addition, although dried squid flakes are used as dried soups or dried flakes attached to ramen in Korea, they are usually sliced very thin, about 2 mm thick, and dried squids contained in some freeze-dried block products for instant food. The flesh is a very small cut or a tissue that has been destroyed by immersion in acid. Such a pretreatment method is difficult to process and very low in yield, and thus cannot be regarded as an economical method, and thus is not suitable for industrial use in mass production.

In general, when cooking seafood at home, there is a hassle to wash and cut ingredients such as squid, shrimp, leeks, leeks, carrots, pumpkins, peppers, etc. The present inventors can easily cook instant seafood ingredients. To provide a freeze-dried seafood that can be used as. The seafood material provided according to the invention can be produced in large quantities through a simple pretreatment process, and can be restored in a short time even in cold water.

The present invention is to provide a freeze-dried seafood that can be restored in a short time in cold water and can exhibit an excellent texture after restoration.

In addition, the present invention is to provide a seafood mix comprising a freeze-dried seafood that can be restored in a short time in cold water and can exhibit excellent texture after restoration.

In addition, the present invention is to provide an ups and downs powder composition comprising a seafood mix and an ups and downs powder so that consumers can easily cook the seafood pan.

The present invention can be restored to a circular within 3 minutes even in cold water of 4 to 25 ℃ to provide a unique texture and texture of the seafood, it provides a freeze-dried seafood having a moisture content of 1 to 10% for a long term storage.

In addition, the present invention provides a seafood mix comprising the freeze-dried seafood, chopped powder mix, and optionally chopped powder composition comprising dried vegetables and spices powder.

In addition, the present invention provides a seafood-only ups and downs powder pack containing a seafood mix and the ups and downs powder mixture containing the freeze-dried seafood in a separate packaging unit.

The present invention provides a freeze-dried seafood and a seafood mix including the same, which is restored in a circular form within 3 minutes in cold water as well as hot water and retains the texture and aroma and taste of the raw materials. In addition, the present invention provides an up-and-down powder mixture having excellent texture and taste, including wheat flour as a main ingredient and tapioca prepared starch and flavor powder as optional ingredients. According to the present invention, by providing a single or bundle of seafood mix and freeze-dried powder containing a lyophilized seafood can be easily cooked anywhere, regardless of the place, it can provide a long-term storage of the seafood only chopped powder have.

The first aspect of the present invention provides a freeze-dried seafood, characterized in that the water content of 1 to 10%, preferably 1 to 5% moisture content that can be restored within 3 minutes in cold water of 4 to 25 ℃. It is.

Seafood according to the invention is interpreted to include a wide range of seafood that can be used for food, such as squid, shrimp, oyster, mussels, octopus, squash, octopus, abalone, shellfish, conch, preferably squid, shrimp, or Oysters, most preferably squid. Seafood includes both biological matter and frozen or thawed.

The freeze-dried seafood may be slightly different depending on the kind, but has a thickness of 0.5 to 6 mm, preferably 2 to 4 mm, and 10 to 80 mm, preferably 40 to 60 mm. When the thickness is less than 0.5mm, the chewing feeling of seafood is reduced, and when it is more than 6mm, drying and restoring ability in cold water is reduced. However, seafood such as shrimp, oysters, mussels and shellfish is more preferably included as a whole without being cut for aesthetics and texture.

When the seafood is frozen, the moisture in the frozen state is removed, and the shape and size are maintained in the original state while being light porous. In the present specification, the "restoration" refers to recovering the tissue before drying by adding moisture to the lyophilized seafood. The freeze-dried seafood of the present invention has a water absorption of 1.5 to 5 ml, preferably 3 to 5 ml per 1 g of the freeze-dried seafood when immersed in water at 4 ° C. for 1 minute at a thickness of 3 mm, most preferably 3.5 5 ml, it is excellent in restorability.

In addition, the freeze-dried seafood of the present invention has a chewability of 1,000 to 50,000, preferably 5,000 to 30,000, most preferably 10,000 to 25,000 after immersion in water at 4 ° C. for 1 minute. In the present specification, 'chewiness' refers to a property of making a sample in a solid state swallowable, and such texture can be measured using a mechanical profile analysis such as a texture analyzer (Szczesniak). , AS (1966) Texture measurements.Food Technol., 20, 50, 55-58; Bourne, MC (1978) Textural Profile analysis.Food Technol., 32 (7), 62-66, 72).

More specifically, the present invention comprises the steps of: a) washing and ripening the thawed seafood after biological or freezing; b) prefreezing after cutting the ripened seafood; c) cutting the prefrozen seafood of step b); And d) lyophilized seafood obtained through the step of lyophilizing the cut seafood of step c).

In step a), the first step, the intestines, spines, and the like are removed from the seafood and washed with water. The washed seafood is boiled for 10 seconds to 5 minutes, preferably 15 seconds to 1 minute, more preferably 15 seconds to 30 seconds in boiling water of about 100 ℃. The self-cooking can be completed within a short time of less than 5 minutes to maintain the inherent aroma and flavor of seafood, to prevent the active ingredient from being eluted, and to improve the resilience by minimizing protein denaturation and preventing over-contraction of tissues. In the cooking step, the fishy fish may be treated with 0.1 to 20% by weight of salt, glucose, dextrin, sugar, citric acid, sodium glutamate, sorbitol, or a mixture of these seasonings, if necessary. Preferably, the cuttlefish is ripened in an aqueous solution containing 0.1 to 5% by weight of salt and 1 to 10% by weight of dextrin. Optionally, the cooked seafood can be cooled by treating with cooling water.

Step b), which is the second step, is a step of preliminary freezing after cutting the ripened seafood in step a). The cutting of the seafood may be made in the trunk direction or in the direction perpendicular to the trunk, but is preferably cut in the trunk direction. The size and thickness for cutting the seafood are not particularly limited, but are preferably cut to a length of 10 to 80 mm, more preferably 40 to 60 mm. The cleaved seafood is gentle for 2 to 8 hours, preferably 4 to 7 hours at a relatively high temperature of -1 to -15 ° C, preferably -5 to -10 ° C and an internal pressure of 0.1 torr or less. Freeze. Pre-freezing is slow freezing, which is performed at a relatively high temperature as compared to rapid freezing, and it generates relatively large ice crystals, so that the ice crystal part remains as large pores after drying, so the rate of reabsorption of water when restoring the freeze-dried product is faster. do. Shrimp in the seafood material is preferably rapidly frozen immediately after cooking without undergoing a preliminary slow freezing.

Step c) is a third step of cutting the pre-frozen seafood of step b) to a thickness of 2 to 8 mm. The prefrozen seafood of step b) is placed in a cutter and cut into 2-8 mm, preferably 3-6 mm thick. Seafood or processed foods containing seafood is important because the chewing feeling of seafood, if the thickness is less than 2mm chewing feeling falls, if the thickness is more than 8mm drying and restoring ability. In the present invention, it is possible to provide a seafood excellent in restoration while making the cutting thickness of the seafood larger than before.

Step d), the fourth step, is a step of lyophilizing the cut seafood of step c). The seafood of step c) is freeze-dried for 8 to 24 hours at a temperature of -40 ° C. or lower, and then vacuum-dried for 20 to 24 hours at an internal pressure of 0.1 torr or less.

The freeze-dried seafood according to the present invention is mixed with other food ingredients such as vegetables, instant noodles, instant soup, seafood soup, instant soup such as squid soup, instant seafood rice bowl or seafood fried rice, instant porridge, or instant noodles such as seafood spaghetti It can be applied variously to processed foods including foods.

The second aspect of the present invention relates to a seafood mix comprising the lyophilized seafood according to the present invention.

The seafood mix according to the present invention is a seafood that can be used for food, such as squid, shrimp, oysters, mussels, octopus, squash, octopus, abalone, shellfish, conch, etc. freeze-dried according to the present invention, optionally, green onion, onion It may further comprise dried vegetables selected from garlic, zucchini, potatoes, leeks, green onions, carrots, peppers, and spices powders selected from salt, soy sauce, pepper, red pepper powder, ginger, onions, and garlic. The content of dried vegetables and flavor powder can be arbitrarily adjusted according to the use of the seafood mix.

Squid is preferably prepared through both preliminary slow freeze drying and rapid freeze drying as described above, but in the case of other seafood, there is no particular limitation on the drying method, and according to the known technique, the squid is used for slow freeze drying, rapid freeze drying, or hot air drying. It can be manufactured by.

Preferably, the seafood except for the squid is immersed in an aqueous solution of 1-5w / v%, preferably 3-5w / v% dextrin for 5-20 minutes without undergoing preliminary slow freezing, and then 8 at a temperature of -40 ° C or lower. It is prepared by rapid freezing for 24 hours and vacuum freeze drying for 20 to 24 hours at an internal pressure of 0.1 torr or less.

The seafood mix of the present invention can be restored within 3 minutes, preferably within 1 minute in cold water of 4 to 25 ℃ and maintains the texture and taste of the material as it is, and adds the flour powder to the restored seafood mix in a short time and By kneading, you can cook simple and delicious seafood soup. Since the seafood mix of the present invention is packaged and distributed in a freeze-dried state, there is an advantage that it can be stored for a long time, and is superior in restoring power, texture, aroma and taste as compared to the freeze-dried product in the form of a block.

The third aspect of the present invention provides a seaweed mix comprising a freeze-dried seafood according to the present invention, and an overflour powder composition comprising a overflood powder.

The sheet powder composition according to the present invention is 1 to 50% by weight, preferably 10 to 30% by weight, 50 to 99% by weight, preferably 70 to 90% by weight of a seafood mix including freeze-dried seafood. Include.

When the content of the seafood mix is less than 1% by weight, the content of the seafood is low so that the taste or texture of the seafood cannot be felt, and when it is more than 50% by weight, the seafood may fall off when grilling the seafood soup, which is not good to see.

The pre-flour powder according to the present invention is a flour mainly, and may further include tapioca prepared starch as a subsidiary material as necessary to give a chewy texture. The content of the tapioca prepared starch may be 15 wt% or less, preferably 5 to 10 wt%, based on the weight of the powder. If the amount of tapioca prepared starch is more than 15% by weight, it will have an excessively strong texture. Tapioca prepared starch includes glycine, dextrin and the like in addition to tapioca. In addition, the sintered powder mix may further include 5 to 10% by weight of conventional ingredients such as corn flour, Jimmy's fortified base, baking powder, sugar, salt, onion powder, garlic powder, soy powder, pepper powder, and vitamin B2. Can be.

In addition, the upset powder composition according to the present invention may optionally further include dried vegetables selected from green onions, onions, garlic, courgette, potatoes, leek, scallions, carrots, peppers, salt to improve the taste of ups and downs It may further comprise a flavor powder selected from soy sauce, pepper, red pepper powder, ginger, onion, garlic. The dried vegetables may be included in the seafood mix at any blending ratio, included in the ups and downs, or separately packaged according to the use.

Vegetables are sorted, washed, cut, blanched in boiling water and dried. The blanching process prevents the color change of the raw material, makes the color clear and has a sterilizing effect. Vegetables of the present invention can be prepared by gentle lyophilization, rapid freeze drying, or hot air drying according to a known technique, and lyophilization can be carried out in the same manner as the freeze drying method of the above-mentioned seafood.

In addition, the dried vegetables is 30% by weight or less, preferably 5 to 15% by weight based on the total weight of the powder.

In another embodiment of the present invention, the seafood mix and the flour mixture according to the present invention may be packaged separately and sold separately or in one bundle, or packed in one pack and sold in one bundle. More specifically, according to the present invention, there is provided a seafood-only ups and downs powder pack comprising a seaweed mix and flour, tapioca prepared starch, or a mixture thereof according to the present invention as a separate packaging unit. The seafood mix and the crumb flour mix according to the present invention may be mixed or separately mixed by adding 1 to 2 times the weight of the crumb powder composition and then cooked before seafood.

The chewability before the seafood prepared with the composition of the present invention is 100 to 5,000, preferably 500 to 1000, and the palatability measured by the 9-point scale palatability test method has a value of 4-8, preferably 6-8.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to the following examples.

Example

Example  One

After thawing frozen squid, halved and washed with water. Boiled squid was added to boiling water with 1% salt and 5% dextrin, and cooked for 15 seconds. Cool and cool mature squid, cut it into 45 ~ 50mm length in the body direction, cut squid cut into square pans in the same direction, stack them in 5 layers, and freeze slowly at -5 ~ -10 ℃ for 6 hours. I was. The frozen squid was cut into 5 mm thickness, and the cut squid was again frozen for 8 hours at a temperature of -40 ° C., and then freeze-dried for 20 to 24 hours in a tube in which the internal pressure was kept at 0.1 Torr or less. . After drying, the thickness of the cuttlefish was about 3 mm and the moisture content was less than 3%.

Example  2

Using the same method as in Example 1, during the manufacturing process of squid was carried out for 1 minute to prepare a squid.

Comparative example  One

Using the same method as in Example 1, the squid was rapidly frozen at a temperature of -80 ° C for 30 minutes, not slow freezing, cut and lyophilized again under vacuum to prepare a squid.

Comparative example  2

Commercially available seafood ramen was purchased to select squids of the same size as in Example 1 of the dried seafood included in the soup.

<Water absorption, Chewability  And sensory tests>

Table 1 shows the results of water absorption, chewiness, and sensory test of the freeze-dried cuttlefish prepared according to Examples 1 and 2 and Comparative Example 1 and the cuttlefish selected according to Comparative Example 2.

The water absorption of the squid is to measure the restoring force, was calculated by measuring the amount of water remaining after the squid absorbed through a sieve after 1 minute by adding 100ml of water at 4 ℃ to lyophilized squid with a thickness of 3mm.

Chewability is a mechanical measure of texture, and the average value was described by measuring the chewiness five times using a texture analyzer (TA-XT2i, England). The conditions of use of the texture analyzer are shown in Table 2. The sensory test was performed by a 9-point palatability test on 15 specialists.

Table 1

Inspection items Example 1 Example 2 Comparative Example 1 Comparative Example 2 Water absorption of squid 3.88ml / g 3.64ml / g 2.7ml / g 3.02ml / g Squid's chewability 14757.17 20410.97 41564.56 29575.34 Squid texture map 7.60 6.67 4.33 5.07

Table 2. texture  Analyzer measurement condition

compression 70% strain Protest Speed 1.0mm / s Test speed 1.0mm / s Posttest speed 1.0mm / s power 100 g time 5.00 seconds

According to Table 1, the water absorption of Examples 1 and 2 is more than the case of Comparative Examples 1 and 2, the texture is also high, but the chewiness to measure the force required to chew until it can be swallowed on the contrary, Example 1 and The case of 2 is much smaller. Therefore, it can be seen that the freeze-dried squid, which has undergone high temperature, high pressure cooking, or has undergone rapid freezing, has a poor restoring force and has a strong texture compared to Examples 1 and 2.

Example  3

Shrimp, courgette, potatoes, leek, green onions, carrots, green peppers were selected and washed, and the vegetables were cut with an automatic cutter, and then blanted in boiling water for 1 minute, and then immersed in a 5% by weight aqueous solution of dextrin for 10 minutes. Then, after freezing for 15 hours at a temperature of less than -40 ℃ and vacuum freeze-drying for 20 to 24 hours at an internal pressure of 0.1 torr (torr) or less.

34.0% by weight of lyophilized squid prepared in Example 1, shrimp 12.0% by weight, zucchini 17.0% by weight, potato 23.0% by weight, leek 1.0% by weight, leek 4.0% by weight, carrot 6.0% by weight, green pepper 3.0% by weight To prepare a seafood mix.

100 g of the seafood mix and 550 g of the crumb powder were mixed to prepare a crumb powder composition. The rich and mixed flour is 467.5g (85% by weight) nutritious fortified flour, 38.5g (7% by weight) of tapioca prepared starch, and corn flour, sugar, salt, baking powder, onion powder, garlic powder, soy sauce powder, and Jimmy powder A total of 44 g was prepared by properly mixing the base, pepper powder, and vitamin B2.

Add 1,040 g of water at 20 ° C. (1.6 times the weight of the composition) to the above-mentioned crumb powder composition, mix for 1 minute, pour batter into a frying pan with cooking oil and cook each side for 1 minute 30 seconds to 2 minutes before cooking. The ups and downs were prepared.

Example  4

In the same manner as in Example 3, except that 489.5g (89% by weight) of nutrient-enriched wheat flour and 16.5g (3% by weight) of tapioca prepared starch were used in the pan-fried powder, the pre-seafood was prepared.

Example  5

The preprepared seafood was prepared in the same manner as in Example 3, except that 506 g of wheat flour was used without adding any tapioca prepared starch.

The chewiness of the ups and downs prepared according to Examples 3 to 5 was measured, and the sensory test was performed on the palatability of the texture. Chewability and sensory evaluation were measured by the method as described above.

TABLE 3

Inspection items Example 3 Example 4 Example 5 Upset chewability 947.55 821.03 671.22 Up and down texture symbol 6.86 5.85 4.93

As shown in Table 3, the ups and downs prepared with the ups and downs mixed with the tapioca prepared starch of Examples 3 and 4 are higher in both hardness and chewability than the ups and downs prepared with the ups and downs mixed with the tapioca prepared starch of Example 5. Had At this time, since taste and sensory test results have high values, it can be seen that using tapioca prepared starch can produce chewy ups and downs.

As can be seen from the above results, the present invention provides a freeze-dried product which is restored to a circular shape in a short time in cold water as well as hot water and retains the texture and aroma and taste of the material after restoration. In addition, by using flour as a main ingredient and the chopped powder containing tapioca prepared starch as a subsidiary material, it provides seafood-rich chopped powder with excellent texture and taste.

The seafood mix and crushed flour is provided in a single or bundle package, so you can easily cook anywhere before the seafood if you only pour water, can be easily cooked anywhere, long-term storage regardless of the place.

Claims (13)

Freeze-dried seafood having a water content of 1 to 10%, which can be restored within 3 minutes when immersed in cold water of 4 to 25 ℃. The freeze-dried seafood according to claim 1, wherein the freeze-dried seafood has a water absorption of 1.5 to 5 ml per gram of seafood when immersed in water at 4 ° C. for 1 minute at a thickness of 3 mm. The freeze-dried seafood according to claim 1, wherein the freeze-dried seafood has a chewability of 1,000 to 50,000 after being immersed in water at 4 ° C. for 1 minute. The freeze-dried seafood according to claim 1, wherein the seafood is squid having a thickness of 0.5 to 6 mm. a) washing and ripening thawed seafood after biological or freezing; b) prefreezing after cutting the ripened seafood; c) cutting the prefrozen seafood of step b); And d) a lyophilized seafood obtained by lyophilizing the cut seafood of step c), wherein the seafood can be restored within 3 minutes when immersed in cold water of 4 to 25 ℃. The method of claim 5, wherein the cooking step a) is a step of cooking in boiling water of about 100 ℃ for 10 seconds to 5 minutes, the pre-freezing of step b) is -1 to -15 ℃ for 2 to 8 hours Lyophilized seafood. The freeze-dried seafood according to any one of claims 1 to 6, wherein the seafood is selected from squid, shrimp, oyster, mussel, octopus, squash, octopus, abalone, shellfish, or conch. A seafood mix comprising a freeze-dried seafood according to any one of claims 1 to 6, wherein the seafood is selected from squid, shrimp, oyster, mussel, octopus, squash, octopus, abalone, shellfish, or conch One or more seafood that is a seafood mix. The method of claim 8, wherein the seafood mix is one or more dried vegetables and salt, soy sauce, pepper, chili powder, ginger, onion selected from dried green onions, onions, garlic, courgette, potatoes, leek, green onions, carrots, or peppers A seafood mix further comprising a spices powder selected from garlic. The additive powder composition comprising 1 to 50% by weight of the seafood mix according to claim 8 and 50 to 99% by weight of the powder. The method of claim 10, wherein the powder is mixed with 85 to 100% by weight flour and 15 to 0% by weight tapioca prepared starch powder. The method according to claim 10, wherein the chopped powder composition is one or more dried vegetables and salt, soy sauce, pepper, red pepper powder, ginger, selected from dried green onions, onions, garlic, courgette, potatoes, leeks, green onions, carrots, or peppers Ups and downs powder composition further comprising a flavor powder selected from onions and garlic. A seafood-only chopped powder pack comprising a seafood mix according to claim 8 and chopped powder mixed separately, wherein the chopped powder mix comprises 85 to 100% by weight of flour and 15 to 0% by weight of tapioca prepared starch. .