KR20170001824A - Manufacturing process of a squid bread - Google Patents

Abstract

The present invention relates to a method of manufacturing a squid bread, comprising the steps of: washing a squid and removing an incurable part; A second step of separating and fast freezing the ear (fins), trunk and leg portions of the squid; A third step of mixing the ear (fins) of the frozen squid and the body part at a weight ratio of 7 to 9: 1 to 3 and preparing meat roast meat using a silent cutter; A fourth step of preparing a chopping meat having a mass of 1 to 10 mm in length of the freezing squid; A fifth step of mixing the meat grilled meat and the chopped meat prepared in the third and fourth steps in a weight ratio of 7 to 9: 1 to 3, roasting them with cooking oil, and cooling them to prepare squid roasted meat; The mixture containing 20 to 30 parts by weight of squid roasted meat, 10 to 15 parts by weight of eggs and 18 to 25 parts by weight of water is stirred for 10 to 30 minutes and then aged at room temperature for 30 minutes to 1 hour A sixth step of preparing a squid bread dough; And a seventh step of injecting the cuttlefish bread dough into a mold oven and heating it at a temperature of 120 to 180 DEG C for 3 to 8 minutes and demolding it.
The method of manufacturing squid bread according to the present invention is characterized in that squid roasted meat prepared with the ear (fins) and trunk portions of frozen squid and chopped meat prepared from the leg portions of frozen squid is mixed with wheat flour And the squid bread dough aged at room temperature is prepared to remove the malignant taste of squid and produce a squid bread having an exquisite taste. In addition, the squid bread produced according to the present invention can be manufactured in a variety of forms using only squid bread dough, so that the preparation is simple since the contents are not squeezed to one side as compared with a product using a conventional bakery product, and squid bread And it has an excellent effect on improving the profitability as a specialized industry of fishermen because it is excellent in nutrition and can be stored for a long period of time as well as taste and aroma unique to squid as well as excellent bread texture.

Description

TECHNICAL FIELD [0001] The present invention relates to a manufacturing method of a squid bread,

The present invention relates to a method of manufacturing squid bread, and more particularly, to a method for producing cuttlefish bread, which comprises separating the ear (fins), torso and legs of squid and rapidly freezing the meat, Squid roasted meat mixed with the prepared chopping meat is agitated with wheat flour and the like and aged at room temperature to prepare squid bread dough and then it is possible to manufacture various types of bread corresponding to the shape of the mold oven, , Flavor, aroma, texture and nutrition of squid bread.

Since the cells that make up the human body always exchange new materials with old ones, they need proteins that are rich in essential amino acids every day. The lack of protein accelerates the aging process, eliminates the passion for work, and reduces sexual desire. Recently, research into the effects of squid ingredients and pharmacological effects among food scientists has become active, and squid has become a representative health food .

Cuttlefish is a group of mollusks attached to squid and has three parts: body, head and leg. The body is elliptical. A pair of lateral fins attached to the body are usually connected to each other from the back. The head is between the legs and the body, and there are large eyes on both sides. Most have inhaled pouches, so when they are surprised or invaded by enemies, they blow out black or brown ink from the anus and run away. There are 10 legs of squid, two rows of suckers inside, and there is a terminological confusion today, such as squid, which is often called squid, and squid, which is called squid.

According to a study by the National Fisheries Research and Development Agency, squid have various kinds of amino acids such as taurine, EPA (icosapentaenoic acid) and DHA (docosahexaenoic acid), nucleic acids and selenium It has been found that a large amount of physiological functional ingredients effective for geriatric diseases are contained. Among high-quality protein-rich foods, there are 71.3 mg of dried squid per 100 g, followed by 65.9 mg of gorges and 47.7 mg of dried mussels.

The protein of squid is characterized by its structure being crossed at right angles to each other as compared to other fish or meat, and immediately shrinking when heat is applied. In addition, squid is rich in phosphorus, vitamins B1 and B2, the amount of beef is more than the amount of protein, calcium and other nutrients necessary for human body, but the lower digestibility of other foods is a major drawback.

As a result of Nutrient Analysis of Fisheries Agency of Japan, the fat content of squid was 1.0%, which is very low compared to 16.2% of beef (safety standard) and 38.3% of pork (pork belly) , And DHA were found to be 15.8% and 37.1%, respectively. These polyunsaturated fatty acids prevent the accumulation of low density lipoprotein cholesterol (LDL-Cholesterol), which is the cause of hypertension, in blood vessels and prevent adult diseases of various blood vessels and circulatory system such as arteriosclerosis, hypertension and thrombosis, It is said to be effective in improving learning and memory skills and preventing dementia.

Taurine, a kind of amino acid, dissolves cholesterol-based gallstones, strengthens liver detoxification, and is effective in preventing heart disease such as myocardial infarction, angina pectoris, coronary heart disease and coronary heart disease, as well as restoring visual acuity and recovering muscle fatigue lost. The fact that the taurine ingredient is excellent for fatigue recovery is also evident from the fact that the drink, which is sold as a replica of fatigue, contains about 1,000 mg of taurine. The content of taurine contained in squid is 327 ~ 854mg per 100g, which is 2 ~ 3 times higher than general fish and 25 ~ 66 times more than other meat. Taurine content of dry squid is 97 ~ 333 times higher than that of dried squid, and the white powder (one hundred percent) that occurs on the cuticle when dried squid is this taurine.

The nucleic acid contained in squid is also the most important substance that regulates the cell activity of the body. It has been reported in academia that it has a pharmacological effect to prevent aging, and it is said that this nucleic acid component in squid contains 540 mg per 100 g of meat .

Squid has a large amount of selenium which is a rare mineral element essential for the metabolism of human cells. Selenium protects DNA by protecting the DNA by strengthening antioxidative and immune function in the human body, And to prevent adult diseases. It is effective not only to detoxify heavy metals in the body but also to inhibit carcinogenic factors. Hyundai people exposed to carcinogens are recommended to supplement 75 ~ 200μg of selenium per day. Squid meat has been found to contain 0.28 μg per gram of selenium.

In "Dongbibogam", "Squid bones are very warm, tasteless and poisonous, have no blood in their wombs, can not hear their ears, they control the heat of the eyes, Remove the tongue (heartache). Bones are 3, 4 pounds thick, similar to a small belly, light, weak, and white. I boil it in water and boil it. When it boils, peel it off, grind it, grind it, let the water fly, and dry it in the sun. The squid flesh is flat and tastes good, and it is good for raising (益 气) 强志 (强气), and it causes the child to be made more through the menstruation (经经) and for the long time to eat. It is written on the stomach of the stomach, and it is used for grasping in the stomach. "

On the other hand, as the degree of preference of consumers for instant foods is increased, the present invention has been applied to a variety of food products such as burgers, pizzas, fried chicken, In order to improve the consumers' desire, it is intended to provide a manufacturing method of squid bread having excellent taste, nutrition and digestibility and to replace it with snacks or stocks.

In Korean Patent Application No. 10-2008-0030715, squid flour is mixed with butter, sugar, oligosaccharide, egg, baking powder and the like and kneaded However, since the bread containing squid in the powder state can not properly preserve the taste and flavor of the squid, there is a problem in providing differentiated quality from the bread using the existing seafood. .

Korean Patent Registration No. 10-0881010 also discloses that 45 to 59 wt% of squid, 8 to 13 wt% of onion, 2 to 4 wt% of bell pepper, 2 to 5 wt% of carrot, 12 to 15 wt% of cabbage kimchi, By weight of garlic, 0.7 to 1.4% by weight of mustard, 0.35 to 0.4% by weight of mustard, 0.35 to 0.75% by weight of sesame oil, 0.04 to 0.07% To 1.0% by weight of crumbs, and 3.5 to 5.3% by weight of crumbs, and squid bread which forms squid-like crusts on the outside, which is nutritionally applied to the inside of the bread It is said that it has the advantage of being able to ingest active ingredients of excellent squid.

Korean Patent Laid-Open Publication No. 10-2012-0044448 discloses that squid ink is used in an amount of 3 to 5 parts by weight, squid powder in an amount of 20 to 30 parts by weight, purified water in an amount of 10 to 20 parts by weight, sugar, salt, butter, 10 to 20 parts by weight of other ingredients including eggs and milk are mixed to prepare bread dough. The cuttlefish and cuttlefish are mixed and mixed with bean curd refuse to prepare baking bread. Then, baking bread is injected into the bread dough, And then baking the bread at a temperature of 120 to 140 ° C to prepare bread. However, the present invention is based on the discovery that squid powder prepared by crushing and drying crushed squid is used There is the inconvenience of the following manufacturer, and the bread dough containing squid ink and squid powder is injected into the inside of the squid, Co., fit a taste, flavor, nutritional status is good, but to meet the various symbols of the consumer is perceived as somewhat insufficient.

In addition, Korean Patent Registration No. 10-1164315 discloses a process of immersing washed squid in boiling water and firstly freezing it at a temperature of -5 to -3 캜; Cutting the primary frozen squid to a size of 5 to 40 mm in length and 5 to 40 mm in length and then molding and pressing the cut frozen squid in the form of cow to be put in squid bread; Water is added to a mixture containing 70 to 75% by weight of starch, 25 to 30% by weight of sugar, and 1.5 to 2 times of the volume of the mixture, and the mixture is heated in a mold at 200 to 250 ° C. to prepare a sugar film fair; A step of covering the squid bread baked by the molding with the sugar film prepared above; And a step of freezing the squid bread crumbs coated with the sugar film to a temperature below -18 캜, and a process for producing squid bread crumb containing the squid bread crumbs and squid- The present invention aims to provide a squid bread having squid breads so that a consumer can feel the actual eating of the squid.

As a result of many trial and error attempts to solve the problems of the prior art, the present invention has found that, by using only squid bread dough including squid roasted meat appropriately mixed meat roast meat and chopping meat prepared for each portion of squid, The present inventors have developed a method for manufacturing squid bread which is easy to manufacture and has excellent taste, aroma, texture and nutrition of squid, and completed the present invention.

Korean Patent Publication No. 10-2008-0030715 (published date: 2008. 04. 07) Korean Registered Patent No. 10-0881010 (Date of Publication: 2009. 01. 30) Korean Patent Laid-Open Publication No. 10-2012-0044448 (public date: 2012. 05. 08) Korean Registered Patent No. 10-1164315 (Publication Date: 2012. 07. 09)

The present invention relates to fried squid, which is prepared by separating the ear (fins), trunk and legs of squid, fast freezing and then mixing the meat (fin) prepared with the ear (fins) The squid bread dough is agitated with the wheat flour and aged at room temperature to prepare the squid bread dough. The squid bread dough is then removed to remove the salty flavor of the squid and the squid bread can be easily produced with only squid bread dough It is an object of the present invention to provide a method for producing squid bread which not only has good texture but also has excellent taste and aroma unique to squid as well as excellent nutrition, in which the roasted squid is dispersed evenly on the inside and outside of the bread.

A method of manufacturing squid bread according to the present invention includes: a first step of washing a squid and removing an incurable part; A second step of separating and fast freezing the ear (fins), trunk and leg portions of the squid; A third step of mixing the ear (fins) of the frozen squid and the body part at a weight ratio of 7 to 9: 1 to 3 and preparing meat roast meat using a silent cutter; A fourth step of preparing a chopping meat having a mass of 1 to 10 mm in length of the freezing squid; A fifth step of mixing the meat grilled meat and the chopped meat prepared in the third and fourth steps in a weight ratio of 7 to 9: 1 to 3, roasting them with cooking oil, and cooling them to prepare squid roasted meat; The mixture containing 20 to 30 parts by weight of squid roasted meat, 10 to 15 parts by weight of eggs and 18 to 25 parts by weight of water is stirred for 10 to 30 minutes and then aged at room temperature for 30 minutes to 1 hour A sixth step of preparing a squid bread dough; And a seventh step of injecting the cuttlefish bread dough into a mold oven and heating it at a temperature of 120 to 180 DEG C for 3 to 8 minutes and demolding it.

According to a preferred embodiment of the present invention, the meat roast meat produced in the third step contains 0.1 to 0.3% by weight of phosphate selected from polyphosphate and pyrophosphate, and 1 to 3% by weight of liquid sorbitol And the vegetable oil used in the fifth step comprises any one or more kinds of vegetable oils selected from soybean oil, sesame oil, perilla oil, corn oil, olive oil, sunflower seed oil, canola oil and grape seed oil, The squid bread dough to be manufactured includes at least one additive selected from butter, margarine, whole milk powder, sugar, salt, and baking powder. Further, the squid bread according to the present invention can be produced in a squid shape.

The method of manufacturing squid bread according to the present invention is characterized in that squid roasted meat prepared with the ear (fins) and trunk portions of frozen squid and chopped meat prepared from the leg portions of frozen squid is mixed with wheat flour And the squid bread dough aged at room temperature is prepared to remove the malignant taste of squid and produce a squid bread having an exquisite taste.

In addition, the squid bread produced according to the present invention can be manufactured in a variety of forms using only squid bread dough, so that the preparation is simple since the contents are not squeezed to one side as compared with a product using a conventional bakery product, and squid bread And it has an excellent effect on improving the profitability as a specialized industry of fishermen because it is excellent in nutrition and can be stored for a long period of time as well as taste and aroma unique to squid as well as excellent bread texture.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method of manufacturing squid bread according to the present invention.

Hereinafter, a stepwise process of the present invention will be described in detail with reference to the drawings. It is to be understood that the same is by way of illustration only to those skilled in the art to which the present invention pertains easily, And does not mean that the technical ideas and the scope of the invention are limited.

As shown in FIG. 1, a method of manufacturing squid bread according to the present invention includes: a first step of washing a squid and removing an incurable part; A second step of separating and fast freezing the ear (fins), trunk and leg portions of the squid; A third step of mixing the ear (fins) of the frozen squid and the body part at a weight ratio of 7 to 9: 1 to 3 and preparing meat roast meat using a silent cutter; A fourth step of preparing a chopping meat having a mass of 1 to 10 mm in length of the freezing squid; A fifth step of mixing the meat grilled meat and the chopped meat prepared in the third and fourth steps in a weight ratio of 7 to 9: 1 to 3, roasting them with cooking oil, and cooling them to prepare squid roasted meat; The mixture containing 20 to 30 parts by weight of squid roasted meat, 10 to 15 parts by weight of eggs and 18 to 25 parts by weight of water is stirred for 10 to 30 minutes and then aged at room temperature for 30 minutes to 1 hour A sixth step of preparing a squid bread dough; And a seventh step of injecting the squid bread dough into a mold oven and heating it at a temperature of 120 to 180 DEG C for 3 to 8 minutes and demolding the dough.

First, the first step is a process of washing squid and removing the incurable part. The prepared squid is prepared and the internal organs and bones inside the body are removed, and the external skin is removed using a removing machine or the like. In addition, Clean the squid meat with water or salt water while cutting invisible parts such as head between.

The nutritional components of squid are rich in essential amino acids such as lysine, threonine and tryptophan, which are insufficient in cereals such as rice and flour, which we use as stocks. It also contains a lot of taurine, which helps strengthen the soy sauce. In addition, squid is rich in minerals such as lipids, calcium (Ca), phosphorus (P) and iron (Fe), and is expected to contribute to the public health by processing with carbohydrate materials such as wheat flour. However, it is recommended that people with hyperlipidemia, hypertension, and arteriosclerosis do not consume large amounts of cholesterol because of their high cholesterol content. People with gastric ulcers and duodenal ulcers are more likely to be consumed with alkaline foods because they are strong acidic foods with high phosphate content. The present invention is intended to utilize squid as bread suitable for cereals.

In the second step, the ear (fins), torso and legs of the squid are separated and rapidly frozen. In this case, the refrigerator is rapidly cooled to a temperature of -50 ° C to -20 ° C to maximally preserve So that a good texture can be maintained. If the temperature of the freezer falls below -50 ° C, the moisture inside the meat is sublimated and the meat quality is dried, so that the texture of the squid bread may be lowered. If the temperature is higher than -20 ° C, Of course.

In the third step, the ear (fins) of the frozen squid and the body portion are mixed at a weight ratio of 7 to 9: 1 to 3, and meat roast meat is prepared using a silent cutter. The first purpose is to embody the smooth muscular texture and rich flavor of the squid's ear (fin) area in the squid bread by including the ear (fins) of the squid more than the body part.

In other words, the ear (fins) of the squid is the softest and most flavorful part of the squid's meat, and serves as a swimmer to the direction of the upper triangular fins. According to the present invention, the ear (fins) of a squid is used more intensively than a body portion having a high efficiency, thereby maximizing the application of each portion of the squid while improving the texture of the squid bread. It is preferable to use it within about 2 times or more and 10 times or less.

In addition, it is preferable that the meat roast meat contains 0.1 to 0.3% by weight of phosphate selected from polyphosphate and pyrophosphate, and 1 to 3% by weight of liquid sorbitol. Polyphosphate, pyrophosphate, metaphosphate and the like, which are a type of quality improver that is permitted to make processed foods with good flavor while preventing undesirable changes in quality of the product. They prevent the browning of food and prevent the formation of precipitates by making stable or non-soluble substances that are hard to dissolve in water or stable substances in water. They prevent binding of meat, increase of viscosity of aqueous solution, increase of viscosity of aqueous solution, .

The above-mentioned polyphosphate (sodium polyphosphate) enhances adhesion to various processed foods such as fish meat products such as ham and sausage, fish meat products such as fish cakes, frozen fish meat as its raw materials, soft drinks, miso, ice cream, cheese, As a white powder type additive to improve the elasticity, retention and expansion of food, to prevent deterioration, discoloration, and to prevent food coagulation, bleaching, and decay, and to set standards and usage standards within a range that does not harm human health It is a safe food additive.

It is also a food additive similar to polyphosphate (sodium polyphosphate), which is often used as an elasticity enhancer for fish meat products. Addition of sodium pyrophosphate, glucose, and sorbic acid to fish meat sausage softens the product by bacteria . In dairy products, cheese is used as a melting agent and as an emulsifier. Since casein in cheese is bound to calcium, when condensed phosphoric acid is added, calcium is released and the viscosity of casein is increased.

Sorbitol is a type of hexa-alcohols obtained by reducing the hexose-containing saccharide such as glucose. It is preferable to use a liquid phase as a sweet taste similar to sugar. In Korea, di-sorbitol D-sorbitol) is on the diet. It is a white crystal with flammability and hygroscopicity. It has a sweet taste, and is soluble in water or alcohol. It is contained in the juices of apples, peaches, Currently, sorbitol is known to be used in cosmetic lotions, creams, toothpastes, food additives, synthetic ingredients of vitamin C, sweeteners in diabetics, and diuretics.

For reference, sorbitol, made with corn and wheat starch, is not harmful to the teeth, and is often used in confectionery such as toothpaste, candy and gum. However, the product is labeled 'sugar-free', but since it has the same calorie as sugar, regardless of low-calorie or no-calorie, sorbitol has about a third less calories than sugar and less sweetness, The advantage is that it does not require insulin in the body replacement process. So, sorbitol is used as a sugar substitute for weight loss products, but it is recommended to use as little as possible because excessive intake may cause diarrhea, abdominal pain, gas in the stomach and intestines.

In addition, the silent cutter used in the present invention is a machine that binds the cuttle meat while softening the meat. Generally, when the temperature rises due to friction when meat is roasted, separation of water and fat occurs, Ice and ice, but in the present invention, since the frozen squid is used as it is in the second step, it is easy to soften the squid meat and the phenomenon of cohesion with each other is prevented. The silent cutter is a machine for grinding or emulsifying a raw material for meat and is well known in the art. In general, the silent cutter is placed in a dish rotating at a low speed in a frozen state in a frozen state, and is rotated at a high speed of about 750 to 1500 rpm As the thawing progresses, the meat is cut off.

In the fourth step, the freezing squid is manufactured in a state where the length of the mass is 1 to 10 mm. The chopper sold in the market is used for producing the chopping meat, And it is designed to adjust the particle size to 5, 10, 15, 20mm etc. according to the characteristics of the product. In the present invention, as a result of repeated trial and error, the freezing squid used has a sucker (sucker), so chopping the mass into a mass within 1 to 10 mm in length removes the impurity It was investigated that it can show good texture.

Since the leg portion of the squid is harder than the ear (fins) or the body portion, the squid bread mass produced as the leg portion is uniformly positioned on the finally prepared squid bread, so that the appearance of the squid bread has a unique spot- Can be formed.

In the fifth step, the meat grilled meat and chopped meat prepared in the third and fourth steps are mixed at a weight ratio of 7 to 9: 1 to 3, roasted with edible oil, and cooled to prepare squid roasted meat. Meat grilled meat was used more than 2 times and 10 times less than chopping meat to give a soft texture. In the fifth step, the flesh quality of squid is roasted with edible oil using a pan or a double pot to reduce the volume of the meat to about 60%, thereby enriching the nutrients, removing the fishy smell of squid, and improving the texture and flavor And the mass of the squid roasted meat is separated into individual pieces and can be uniformly dispersed in the squid bread. At this time, the edible oil is added within 3 ~ 6 wt% based on the total amount of squid roasted meat, thereby preventing the tastes caused by the cooking oil and also helping the digestibility of the human body.

Although there is no particular limitation on the specific type of edible oil used in the above step, any one or two selected from soybean oil, corn oil, olive oil, canola oil, grape seed oil, sunflower seed oil, sesame oil, It is possible to include more than two kinds of vegetable oils.

For example, the boiling point of edible oil is 210 ° C in soybean oil, 230 ° C in corn oil, 190 ° C in olive oil, 250 ° C in canola oil, 220 ° C in grape seed oil, 250 ° C in sunflower oil, 160 ° C in sesame oil and 170 ° C in perilla oil. It has flavor, flavor, and nutrition, and can be selected considering consumers' taste.

As for the characteristics of the edible oil, the soybean oil is the most widely used cooking oil because the price is satisfactory, and it may be free of cholesterol and contain essential fatty acid. Corn oil has excellent preservation, flavor safety, no cholesterol, rich in linoleic acid and vitamin E. Olive oil contains a large amount of unsaturated fatty acids and antioxidants, so it is good for skin beauty and adult disease prevention. Canola oil is used in a variety of dishes such as tempura, broth, stir-fry, and mustard. It has a low saturated fat content and lowers blood cholesterol levels, as well as eliminates blood clots and protects blood vessels. Grape seed oil is sweet and sour taste is good for use in salads, but high cholesterol such as squid and shrimp, fried or fried grape seed oil is known to lower cholesterol levels.

Sunflower seed oil is rich in minerals and vitamins such as carbohydrates, proteins, fats, calcium, iron and so on, so it has effects such as prevention of adult diseases, prevention of aging, skin beauty, prevention of stroke, and lowering of cholesterol level. Sesame oil has a distinctive aroma and dark light and is widely used as a seasoning material. It is good for the body because it is rich in unsaturated fatty acids. And the addition of perilla oil helps to eliminate smell and smell, and it also helps to resolve fishy smell. It is rich in alpha-linolenic acid among omega-3 fatty acids, so it prevents allergy and is good for eye health.

In the sixth step, the mixture containing 20 to 30 parts by weight of squid roasted meat, 10 to 15 parts by weight of eggs, and 18 to 25 parts by weight of water is stirred for 10 to 30 minutes, The present invention relates to a process for preparing a squid bread dough by aging for 1 hour. The present invention uses various squid bread doughs to produce various types of bread, thereby making it easier to manufacture, The sauteed meat is dispersed evenly on the inside and outside of the bread, and the surface appearance of squid bread is unique in spotted form, and it has superior taste and aroma unique to squid and can be stored for a long time.

The squid bread dough as described above is a minimum constituent for preparing squid bread, and in consideration of the consumers' eating habits, additives such as butter, margarine, powdered milk, sugar, salt, baking powder, And the mixture is agitated for 10 to 30 minutes to sufficiently disperse squid roasted meat in the dough and then aged at room temperature for 30 minutes to 1 hour to prepare squid bread dough.

The baking powder is a chemical swelling agent which is added to the pastry dough during the production of the non-fermented bread to help the dough expand. The baking powder is generally prepared by adding a neutral salt such as a sulfate, a carbonate, a phosphate or a citrate and a sodium salt such as sodium hydrogencarbonate, Organic acids such as base salts and citric acid are used. When water is added or heated, carbon dioxide gas is generated.

In the seventh step, the squid bread dough is injected into a mold oven and heated at a temperature of 120 to 180 ° C for 3 to 8 minutes to form a product. The operation conditions of the mold are as follows: the size of a typical squid bread To form the best sensual texture and appearance. Since the squid bread dough is contained in a high proportion of about 20 to 30 parts by weight of squid roasted meat based on 100 parts by weight of wheat flour, it is preferable to add the impeller agitator to a container equipped with an impeller agitator Therefore, it is possible to manufacture a squid bread product in which squid roasted meat mixed in the dough is prevented from sticking to one side, precipitation and coagulation, and squid meat quality is uniformly distributed.

The cuttlefish bread produced in the above-described manufacturing process is preferably squid-shaped to show its distinctive characteristics, but it goes without saying that it is included in the technical scope of the present invention despite the variety of appearance shapes.

As described above, the squid bread produced according to the present invention has been completed through a number of experiments. However, the present invention will be described below with reference to preferred embodiments which can be easily understood and practiced by those skilled in the art.

[Example 1]

squid Stir flesh  Produce

The ear (fins) and torso portions of the frozen squid were mixed at a weight ratio of 7: 3 and meat roasted meat was prepared using a silent cutter while the leg portions of the frozen squid were processed using a chopper Chopping meat having a length of 1 to 10 mm was produced. The meat grilled meat and chopping meat were mixed in a weight ratio of 7: 3, roasted with soybean oil in a double pot, and cooled to prepare squid fried meat.

Squid bread  Produce

20 parts by weight of squid roasted meat, 10 parts by weight of eggs, 22 parts by weight of water and the like were stirred for 20 minutes and aged at room temperature for 40 minutes on the basis of 100 parts by weight of wheat flour to prepare squid bread dough, The mixture was injected into a mold and heated at a temperature of 170 to 180 ° C for 3 to 4 minutes to form squid bread.

[Example 2]

squid Stir flesh  Produce

Example 1 was prepared in the same manner as in Example 1 except that meat roasted meat was prepared by mixing ear (fins) and torso portions of frozen squid at a weight ratio of 9: 1 and then meat roasted meat and chopped meat were mixed at a weight ratio of 9: Squid roasted meat was prepared in the same manner.

Squid bread  Produce

Squid bread was prepared in the same manner as in Example 1, except that a mixture containing 30 parts by weight of squid roasted meat, 15 parts by weight of eggs, and 22 parts by weight of water was used based on 100 parts by weight of wheat flour.

[Comparative Example 1]

The mixture containing 10 parts by weight of egg, 22 parts by weight of water and the like was stirred for 20 minutes and then aged at room temperature for 40 minutes to prepare squid bread dough and used as bread fat according to 100 parts by weight of wheat flour, 20 parts by weight of squid roasted meat was used as bread loaf, and this was injected into a mold oven and heated at 170 to 180 ° C for 3 to 4 minutes to form squid bread.

[Comparative Example 2]

10 parts by weight of egg, 22 parts by weight of water and the like were stirred for 20 minutes and then aged at room temperature for 40 minutes to prepare squid bread dough and used as bread fat, 30 parts by weight of squid roasted meat was used as a bread pan, and the mixture was heated in a heating oven at 170 to 180 ° C for 3 to 4 minutes to prepare squid bread.

[Experimental Example]

The squid breads prepared by the methods of Examples 1 and 2 and the squid breads prepared by using the squid roasted meat breads as in Comparative Examples 1 and 2 were subjected to a sensory test. The sensory test was performed on 5 sensory evaluation test (5: very good, 4: good, 3: normal, 2: poor, 1: very poor) ), And the average value of the results is shown in Table 1 below.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Exterior 4.0 4.0 3.8 3.8 Texture 4.0 4.2 3.2 3.4 zest 4.2 4.4 3.8 3.9 flavor 4.5 4.6 3.5 3.6 Comprehensive preference 4.3 4.5 3.6 3.7

As shown in Table 1, the squid bread according to the present invention is easier to manufacture than the bread using the squid roasted meat as a bread crumb, and exhibits significantly improved appearance, texture and flavor as well as nutrition The squid bread produced by the manufacturing method of the present invention can be replaced with similar kinds of molluscus such as octopus, juku, octopus, squid, and squid, As shown in FIG.

Claims (5)

A first step of washing the squid and removing the incurable part;
A second step of separating and fast freezing the ear (fins), trunk and leg portions of the squid;
A third step of mixing the ear (fins) of the frozen squid and the body part at a weight ratio of 7 to 9: 1 to 3 and preparing meat roast meat using a silent cutter;
A fourth step of preparing a chopping meat having a mass of 1 to 10 mm in length of the freezing squid;
A fifth step of mixing the meat grilled meat and the chopped meat prepared in the third and fourth steps in a weight ratio of 7 to 9: 1 to 3, roasting them with cooking oil, and cooling them to prepare squid roasted meat;
The mixture containing 20 to 30 parts by weight of squid roasted meat, 10 to 15 parts by weight of eggs and 18 to 25 parts by weight of water is stirred for 10 to 30 minutes and then aged at room temperature for 30 minutes to 1 hour A sixth step of preparing a squid bread dough;
A seventh step of injecting the cuttlefish bread dough into a mold oven and heating it at a temperature of 120 to 180 DEG C for 3 to 8 minutes and demolding it;
≪ RTI ID = 0.0 > 1. ≪ / RTI > The method according to claim 1,
The meat roast meat produced in the third step contains 0.1 to 0.3% by weight of phosphate selected from polyphosphate and pyrophosphate and 1 to 3% by weight of liquid sorbitol. Way. The method according to claim 1,
The cooking oil used in the fifth step includes at least one kind of vegetable oil selected from soybean oil, corn oil, olive oil, canola oil, grape seed oil, sunflower seed oil, sesame oil and perilla oil. Way. The method according to claim 1,
Wherein the squid bread dough produced in the sixth step includes one or more additives selected from butter, margarine, powdered milk, sugar, salt, and baking powder. 5. The method according to any one of claims 1 to 4,
Wherein the squid bread is prepared in a squid shape.

Images