KR20100028874A - Method of drying cuttlefish containing deep seawater - Google Patents

Abstract

PURPOSE: A method for manufacturing cuttlefish containing deep sea water is provided to improve flavors of the cuttlefish while supplementing mineral components and functional components by drying the cuttlefish after aging the cuttlefish in the deep sea water in which Chinese herbal medicine extract is mixed. CONSTITUTION: A method for manufacturing cuttlefish containing deep sea water comprises the following steps: removing internal organs and a cartilage inside the cuttlefish; washing the cuttlefish after dipping the cuttlefish in vinegar water for 1 ~ 2 minutes; extracting ginseng, polygalae Radix, hovenia dulcis etc with distilled water for 1 ~ 3 hours; manufacturing extract of herb medicines by mixing the deep sew water with the herb medicines extract; aging the cuttlefish in the herb medicines extract for 1 ~ 2 hours; drying the aged cuttlefish; applying natural sterilizer on the dried cuttlefish; and drying the cuttlefish.

Description

Method for manufacturing dried squid containing deep water {Method of drying cuttlefish containing deep seawater}

The present invention by aging squid removed gut and cartilage in deep water mixed with herbal extracts and dried first, then by applying a natural disinfectant and dried second,

In general, it is possible to replenish and improve the mineral and functional ingredients lacking in dried squid, to kill pathogenic microorganisms remaining in squid by natural disinfectant, and to enhance the flavor of squid by secondary drying process. It relates to a dry squid manufacturing method containing.

Recently, as the economy grows and interest in health increases, interest in foods is increasing, new ingredients and food additives are being researched and developed, as well as more advanced methods of manufacturing existing foods. The situation is also researched and developed.

As described above, not only various foods are being developed through new food ingredients, food additives, and manufacturing methods, but also existing foods are transformed into various foods.

Squid is a mollusk belonging to the cephalopods cephalopod, which lives mainly on the east coast of Korea's seas, with 50 to 80% protein, 6 to 9% carbohydrate, 3 to 7% fat, and 1 to 3% carbohydrate. Minerals such as calcium, phosphorus and iron contain 0.5 ~ 1%, which is a good food for diet, and because there are a lot of unsaturated fatty acids such as DHA, it is recommended for many patients with atherosclerosis and hypertension, nucleic acid and selenium It contains a lot of ingredients, such as active in cell division and growth, and replaces dead cells with new ones to prevent aging of the human body. Most of the remaining cholesterol is HDL, which is a good cholesterol for the body. It is a bile acid that helps to absorb fat from HDL by activating the role of recovering cholesterol in the cell and moving it to the liver as it roams all over the body. Depending on the food and can improve hyperlipidemia, atherosclerosis etc., there are a lot of taurine-containing products compared to other creatures is to help fatigue.

Deep sea water, on the other hand, is deep sea water that is not more than 200m deep without sunlight, and water that is constantly cooled to about 2 ° C cannot actively mix with the warm water above it and keeps borders like water and oil. It will exist. No sunlight, no photosynthesis, no nutrients consumed, and abundant mineral nutrients such as nitrogen, phosphorus, and silicon compared to surface water. Recently, various fields such as fisheries, food, beverage, cosmetics, medicine, etc. Is gaining popularity as its use and importance grow. In 2001, the Ministry of Maritime Affairs and Fisheries entered deep water development research in Korea. It is rich in minerals and can be used in all beverages. It is refreshing and has very few bacteria, which promotes fermentation. have.

Recently, various kinds of food ingredients are selectively added to squid, but the natural flavor of squid is not only lost, but nutrition and functional ingredients lacking in squid are not improved.

For example, Korean Patent Laid-Open Publication No. 10-2006-0042267 (Method for preparing seasoned squid with chitosan) is primarily a mixture of chitosan mixed, dried and aged, and compressed rolling while spraying a mixture of chitosan and alcohol. The present invention relates to a method for preparing chitosan-containing seasoned squid, which comprises a press compression step through a second seasoning step of mixing chitosan.

However, the above-mentioned patent invention not only contains chitosan in the squid, but also loses the natural flavor of the squid, and there is a problem in that it cannot improve the insufficient mineral component.

Invented to solve the above situation and concern,

The present invention by aging squid removed gut and cartilage in deep water mixed with herbal extracts and dried first, then by applying a natural disinfectant and dried second,

In general, it is possible to replenish and improve the mineral and functional ingredients lacking in dried squid, to kill pathogenic microorganisms remaining in squid by natural disinfectant, and to enhance the flavor of squid by secondary drying process. Its purpose is to provide a method for producing dried squid containing.

According to the present invention for achieving the above object, a method for producing dried squid containing deep water,

A removal step (first step) of removing the viscera and cartilage after the squid is opened; Washing and sterilizing the second step of washing the squid from which the internal organs and the cartilage from which the first step is removed in flowing water, immersing in vinegar water, and then again washing the flowing water; Chinese medicine extract manufacturing process (third step) of mixing hot stone extract, raw paper, ginseng, hut tree and adding to distilled water, followed by hot water extraction; A deep herbal water preparation process (fourth process) which is prepared by mixing the deep extract with the herbal extract of the third process; A ripening step (5th step) of immersing the washed and sterilized squid of the second step in the deep herbal water of the fourth step and then aging; A first drying step (sixth step) of drying the squids of the fifth step in a hot air dryer; A natural disinfectant coating step (seventh step) of applying the natural disinfectant to the outside of the squid to the first dry squid in the sixth step; In the seventh step, the first dry squid coated with a natural disinfectant is rapidly frozen in a quick freezer, and then a second drying step (second step) is used to dry secondly using a freeze dryer.

As the cuttlefish matures in deep water, it is possible to supplement and improve minerals and functional ingredients which are generally lacking in dried cuttlefish.

In addition, by applying a natural disinfectant to the outside of the first dried squid, it is possible to sterilize the pathogenic microorganisms remaining in the interior as well as the squid, even if the pathogenic microorganisms existing in the external environment during the distribution process is deposited on the outside of the squid I can do it.

In addition, by drying the squid secondly using a freeze dryer, it is possible to prevent the destruction of the squid tissue and nutrients during drying to improve the flavor of the squid.

Hereinafter, the configuration of the present invention in detail based on the accompanying drawings.

1 is a process flow diagram schematically showing a method for manufacturing a dried squid containing a deep water according to the present invention.

1. Removal process (Step 1)

After the squid is opened, the intestines and cartilage are removed.

Open the squid's torso and remove the viscera and cartilage inside the squid.

2. Cleaning and Sterilization Process (2nd Process)

The process of cleaning and sterilizing squid from which gut and cartilage have been removed.

The squid from which the intestine and cartilage of the first process is removed is washed in running water, immersed in vinegar for 1 to 2 minutes, and then washed again in running water.

At this time, the vinegar used is characterized in that the pH 5 ~ 6 as a weakly acidic vinegar.

Washing the squid from which the gut and cartilage is removed in running water, immersing it in vinegar for 1 ~ 2 minutes, and then washing it in the running water again, removes foreign substances in the squid from which the gut and cartilage is removed, This is to sterilize the remaining pathogenic microorganisms using weakly acidic vinegar and then remove the remaining vinegar on the surface of the squid using flowing water.

3. Herbal Medicine Extract Manufacturing Process (3rd Process)

Chinese herbal medicine is a process of manufacturing Chinese herbal medicine extract by hot water extraction method

After mixing Seokcheongpo, Wonji, Ginseng, and Raven, add 1: 0.2 ~ 0.4 to the weight of distilled water and extract hot water for 1 ~ 3 hours at 100 ~ 130 ℃.

At this time, the seokcheongpo, base paper, ginseng, barn tree is characterized in that 1: 1 to 1: 1 by weight.

The extract extracted from the hot water is referred to as a herbal extract.

In addition, the solid content of the herbal extract is preferably 20 to 50%.

Looking at the ingredients and efficacy of the herbal medicines are as follows.

Agrarus gramineus soland is β-asarone (cis), asaron (asarone, trans), Caryophillene, alpha-humulene, sekison (sekishone), trans- Contains 4-propenyl veratrole and amino acid, and its effects include soothing, analgesic, anti-inflammatory, and indigestion. .

Panax schinseng nees contains saponine, ginsenoside, Rb-1, Rc, Rg-1, vitamin A, and vitamin A. Contains vitamin B1, vitamin B2, vitamin C, glucose, pectin, etc.Its effects include corticosteroid secretion, respiration, and blood pressure Increasing insulin action, increasing red blood cells and hemoglobin, anti-fatigue, gonadotropin, hypoglycemic activity and the like.

And Zizyphus jujuba is composed of alphytolic acid, betulin, doucostorol, frangamine, jujuboside-A, and jujuboside-A. Seeds (jujuboside-C), etc., and its effects include sedation, nervous breakdown, and insomnia.

And hawthorn (Hovenia dulcis) contains amperopsin, hobenitins, furangurinine, hobenin, hobenides, habenic acid, glucose, citric acid, etc. Fatty liver improvement effect, hangover relief, fatigue recovery, vomiting relief.

4. Medicinal Deep Water Manufacturing Process (4th Process)

In the manufacturing process by mixing the herbal extract with deep water,

It is prepared by mixing the herbal extract of the third step in a deep water 1: 1: 0.01 ~ 0.05 by weight.

At this time, the deep water used in the above is characterized by selecting any one of deep water source water, desalted deep water, concentrated deep water, deep water salt dissolved in deep water salt.

Here, it is preferable to select and use the deep water source.

The use of deep water is due to the loss of minerals and other substances in the deep water.

Moreover, it is more preferable to use the deep sea water of the East Sea as the deep water raw water used above.

The deep sea water of East Sea contains various mineral components by mixing cold water flowing from Vladivostok and warm water flowing from Jeju Island, and the content of the mineral content differs from that of other regions. Able to know.

division Water temperature salt pH Nutrient Dissolved oxygen (mg / l) phosphate nitrate Silicate East Sea Deep Water (Goseong) 1.52-1.9 33.72-33.94 7.19-7.90 1.7 ~ 4.3 3.6-13.3 72.1-108.0 9.13-9.47 Deep water of Kochi Prefecture, Japan 8.1 ~ 9.8 34.3 ~ 34.4 7.8 ~ 7.9 1.1-2.0 12.1 ~ 26.0 33.9 ~ 56.8 4.1 ~ 4.8 Toyama Prefecture Deep Water 1 ~ 2 34.1 7.74 1.2 ~ 1.8 14-26 30-38 5.0 ~ 6.0 Japan Okinawa Prefecture 9.0 34.71 7.93 3.05 21.89 44.81 6.1-7.5 Hawaii deep water 8.2-10.7 34.37-36.26 7.45-7.74 2.89-3.15 39.03-40.86 74.56 ~ 79.2 1.24-1.45

As can be seen from Table 1, the deep water through Korea is colder than the deep waters of Kochi, Okinawa and Hawaii in the United States in the case of water temperature, as well as containing much or similar mineral content of phosphoric acid, silicic acid, etc. Oxygen content is high.

And comparing the water temperature and water temperature concentration of surface water and deep water in the East Sea of Korea can be seen through Table 2 below.

division Deep water Surface water Water temperature (℃) 1.52-1.9 14.5-23.10 Mercury ion concentration 7.19-7.90 8.16-8.20 salt(‰) 33.72. ~ 33.94 32.5-33.0 Dissolved Oxygen (mg / l) 9.13-9.47 7.79-8.9 Nitrate (μm) 3.6-13.3 0.1-1.4 Phosphate (μm) 1.7 ~ 4.3 0-0.7 Silicate (μm) 72.1-108.0 15.3-28.9 Clofil a (mg / l) 0.034-0.0376 0.1578-0.1589 Remarks Intake depth 200 ~ 210m Intake depth 0 ~ 10m

Deep water contains about 100 to 1,000 times more minerals than surface water.

In addition, mixing the herbal extract of the third step with the deep water is referred to as deep herbal medicine.

5. Ripening process (5th process)

In the process of immersing the washed and sterilized squid in deep medicinal herbs and aged for 1 to 2 hours,

After immersing the washed and sterilized squid of the second step in the deep herbal water of the fourth step is aged for 1 to 2 hours.

Aged washed and sterilized squid in deep medicinal herbs for 1-2 hours is because less than one hour of aging squid does not penetrate the internal tissues of squid sufficiently with various mineral components and deep medicinal substances. In order to prevent this, and when aged for more than 3 hours, various mineral components of deep water in herbal deep water and functional substances of herbal medicine can penetrate the internal tissue of squid sufficiently, but ingredients such as sodium (Na, Sodium) This is to prevent this because the salt of the final product is penetrated much into the internal structure of the can increase the salinity can be reduced.

At this time, the matured squid after immersion in the herbal deep water is called squid.

6. 1st drying process (6th process)

In the process of drying the dried squid matured in deep-water medicinal herbs in a hot air dryer,

The aged squid of the fifth step is dried for 10 to 30 minutes in a hot air dryer.

Drying the aged squid in a hot air dryer at 120-150 ° C. for 10-30 minutes is only to remove the moisture remaining on the outside of the mature squid, not to remove the water inside the squid.

At this time, the aged dried squid dried in the dryer is called primary dry squid.

7. Natural disinfectant application process (7th process)

In the process of applying a natural disinfectant to the first dry squid,

In the sixth step, a natural disinfectant is applied to the first dry squid using an atomizer on the outside of the squid.

At this time, the natural disinfectant used is pine needle extract, characterized in that the solid content of pine needle extract is 50 ~ 60%.

Here, the pine needle extract is edible alcohol evaporated until the solid content of the pine needle extract is 50 to 60% after immersing the pine needles using a grinder to crush the pine needles for 3 to 5 days.

In addition, the pine needle extract contains phytoncide with antibacterial and bactericidal activity, and can sterilize pathogenic microorganisms outside the primary dried squid.

In addition, applying the pine needle extract to the outside of the primary dry squid using a sprayer can easily penetrate the inside of the primary dry squid by applying a natural disinfectant to the outside of the primary dry squid with fine particles. This is to prevent clumping or dripping of natural disinfectant outside the cuttlefish.

8. 2nd drying process (8th process)

In the process of drying the first dry squid coated with a natural disinfectant in a freeze dryer,

In the seventh step, the first dry squid coated with a natural disinfectant is rapidly frozen in a rapid freezing machine at -30 to -40 ° C, and then secondly dried using a freeze dryer at -20 to -30 ° C.

Drying using a freeze dryer after rapid freezing not only prevents the destruction of squid tissue during drying, but also prevents the growth of pathogenic microorganisms in the environment during the drying process even if inoculated outside the cuttlefish. .

In addition, as the squid is dried using a lyophilizer, the producer may produce a dried squid, which is a final product, by controlling the moisture content of the dried squid by adjusting the drying time of the lyophilizer.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example: A dried squid containing deep water prepared according to the present invention.

Open the squid's torso, remove the viscera and cartilage inside the squid, wash in running water, soak in vinegar for 1 to 2 minutes, and then wash again in running water.

Mix 1kg of limestone, 1kg of paper, 1kg of ginseng, 1kg of larvae and add it to 10ℓ of distilled water and extract hot water at 120 ℃ for 2 hours to prepare a herbal extract with a solid content of 30%.

Chinese herbal extract was prepared by mixing the herbal extract in a deep water source with a weight of 1:03, and after immersing the washed and sterilized squid, aged for 1 to 2 hours, and dried in a hot air dryer at 130 ° C. for 20 minutes, After the pine needle extract is applied to the dried squid, it is rapidly frozen in a -30 ℃ rapid freezer and dried using a -25 ℃ freeze dryer.

Comparative Example: Dried Squid Prepared by a Common Method

The body of the cuttlefish is opened, the internal organs and cartilage inside the opened cuttlefish are removed, washed with running water and dried naturally.

Experiment 1: sensory test

The dried squid containing the deep water prepared according to the present invention (example) and the dried squid prepared according to the general method (comparative example) were measured by sensory test personnel such as taste, color, aroma, and overall palatability. . The measured results are shown in Table 3.

Sensory evaluation was performed on a 9-point scale by 30 sensory test personnel (15 males and 15 females) who had more than 2 years of sensory experience.

flavor color incense Chewability Overall Symbol Example 7.9 7.1 8.2 8.5 8.1 Comparative example 6.2 7.0 8.0 7.1 6.8

As can be seen from Table 1, the dried squid (Example) containing the deep water prepared according to the present invention than the dried squid (comparative example) according to the general method shows a high score in the overall items of the sensory test .

In particular, in the chewability and overall preference, the variation of the score of the comparative example and the example is large.

Example of the overall sensory test than the comparative example, especially in the chewiness, there is a big difference, in the case of the manufactured comparative example is generally dried in the squid through natural drying, dried from the outside of the squid is hard on the teeth when ingesting the squid On the other hand, the embodiment prepared according to the present invention is dried by the squid using a lyophilizer, drying the outside and the inside of the squid at the same time less squid intake than the comparative example when the intake of squid and elasticity Because it feels.

1 is a process flow diagram schematically showing a method for manufacturing a dried squid containing a deep water according to the present invention.

Claims (5)

A removal step (first step) of remodeling the trunk of the cuttlefish and removing internal organs and cartilage in the opened cuttlefish; Washing and sterilizing the second step of washing the squid from which the internal organs and cartilage of the first step are removed in running water, immersing in vinegar for 1 to 2 minutes, and then washing in running water again; Chinese herbal medicine extract manufacturing process (third step) of hot water extract for 1 to 3 hours at 100 ~ 130 ℃ after adding a mixture of 1: 0.2 ~ 0.4 to the weight of distilled water after mixing seokcheongpo, raw paper, ginseng, hut tree; A deep herbal water preparation step (fourth step) of mixing the deep extract with the herbal extract of the third step in a weight ratio of 1: 0.01 to 0.05; A maturation step (5th step) of immersing the washed and sterilized squid of the second step in the deep herbal medicine of the fourth step for 1 to 2 hours; A first drying step (sixth step) of drying the squids of the fifth step in a hot air dryer for 10 to 30 minutes; A natural disinfectant applying step (seventh step) of applying the natural disinfectant to the first dry squid in the sixth step by using a sprayer on the outside of the squid; In the seventh step, the first drying squid coated with a natural disinfectant is rapidly frozen in a rapid freezing machine at -30 to -40 ° C, and then secondly dried using a freeze dryer at -20 to -30 ° C. (8th process) The manufacturing method of the dried squid containing deep water characterized by the above-mentioned. The method of claim 1, The vinegar used in the second step is a weakly acidic vinegar, pH 5 ~ 6, characterized in that the dried squid containing a deep water. The method of claim 1, In the third step, the method of manufacturing a dried squid containing deep water, characterized in that the mixture of seokcheongpo, raw paper, ginseng, hut tree is 1: 1: 1: 1 by weight. The method of claim 1, The deep water used in the fourth step is a method for producing a dried squid containing deep water, characterized in that any one selected from deep water, desalted deep water, concentrated deep water, deep water salt dissolved in deep water salt. The method of claim 1, The natural disinfectant used in the seventh step is a pine needle extract, the solid content of the pine needle extract is characterized in that the dry squid containing a deep water, characterized in that 50 ~ 60%.

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