KR20170054083A - Method of manufacturing functional squid ink-sundae using deep ocean water - Google Patents
Method of manufacturing functional squid ink-sundae using deep ocean water Download PDFInfo
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- KR20170054083A KR20170054083A KR1020150156803A KR20150156803A KR20170054083A KR 20170054083 A KR20170054083 A KR 20170054083A KR 1020150156803 A KR1020150156803 A KR 1020150156803A KR 20150156803 A KR20150156803 A KR 20150156803A KR 20170054083 A KR20170054083 A KR 20170054083A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Abstract
Description
More particularly, the present invention relates to a method for producing squid ink, and more particularly, to a method for producing squid ink, which comprises using a mixture of squid ink and deep sea water and mixing glutinous rice with an extract of Artemisia sp., Artemisia princeps, This invention relates to a method of manufacturing a cuttlefish in which the functionality of the cuttlefish is increased, including the freshness of the cuttlefish, the preference of the consumer, and the glutinous rice cooked with the cooked rice.
Generally, Sundae is a representative food that can be easily consumed as a snack or substitute for a meal. It is sold in a snack restaurant or served as a frozen food to consumers in a mart or the like. Sundae is filled with cows mixed with meat, persimmon, glutinous rice, sunflower, various vegetables and seasonings, and most of them have a uniform flavor.
On the other hand, squid is a type of mollusc, which belongs to cephalopods, and is good for health and beauty since it has high anticancer effect and high protein low calorie food. The skin of the squid contains 15 times as much beef and more than 50 times as much milk as taurine. It strengthens the liver's detoxifying ability and has excellent efficacy for fatigue recovery. In addition, taurine is known to promote insulin secretion, to prevent diabetes, to reduce blood cholesterol, and to enhance the detoxification function of liver, which is good for fatigue recovery. Squid ink contains nucleic acid components, which are known to help activate the cells of the human body and prevent aging. In addition, it promotes digestion, has anticancer and antibacterial effect, and is widely used not only as a food but also as a cosmetic material.
In order to change the flavor of the uniformity and to improve the texture of chewing, squid syrups using the squid having the above-mentioned various effects are manufactured, and the squid is filled in the inside of the cut squid body.
On the other hand, deep-sea water is deeply located at a depth of 200m or more, which does not reach the sunlight, so there are few organic matter and pathogens, and it maintains a stable low temperature throughout the year. It has abundant nutrients essential for the growth of marine plants, It is a seawater resource. In other words, deep ocean water is a useful marine resource with characteristics such as low temperature, cleanliness, stability, nutrition, and aging. It is an enormous clean resource that is generated and circulated as seawater in a material circulation system using sunlight as an energy source.
Deep sea water has excellent medical effects such as maintaining body's mineral balance, improving immune function, preventing skin aging, and preventing adult diseases such as cancer and heart disease. In addition, recent studies have shown that atopy, which has been a big problem for modern people, has been improved by drinking deep sea water.
Deep sea water in the Pacific Ocean circulates in the Pacific Ocean and the Atlantic Ocean. In contrast, deep sea water in the East Sea is deep in the strait and forms a unique water with less inflow and outflow of seawater. Therefore, the deep sea water of the East Sea is deep in the strait and is cleaner than any other region. The deep ocean water of the Pacific Ocean maintains an average of 2 ℃, while the deep sea water of the East Sea is 0.2 ℃, which is more stable than other deep sea water. It is also excellent in water quality because it dissolves twice as much oxygen as deep ocean water of the Pacific Ocean.
In recent years, discussions have been made on the use of deep sea water as a food material. However, there has been no discussion about the squid season using deep sea water.
It is an object of the present invention to provide a method for manufacturing a cuttlefish in which the sharpness of the squid outer skin is increased, the freshness is maintained for a long time, the bacteria harmful to the human body are reduced by using the deep sea water mixture,
It is another object of the present invention to provide a method for producing cuttlefish inks having increased sensory characteristics, functionality, and consumer preference using squid ink and functional glutinous rice.
It is another object of the present invention to provide a method for producing squid ink squid ink which is good in appearance and can enhance appetite.
In order to achieve the above object, the present invention provides a method for preparing a squid, comprising: a pretreatment step (A) of submerging a squid into a deep sea water mixture at 10 to 20 ° C for 20 to 40 minutes; (B) and washing with deep sea water (C), wherein the deep sea water mixture of step (A) is selected from deep seawater, shochu, sake, mirin, garlic, celery, parsley and brambles (B) is a mixture of glutinous rice, pork, onion, carrot, squid leg, cheongyang red pepper, shiitake mushroom, vermicelli, egg, kimchi, soybean flour, leek and squid ink. Wherein the glutinous rice is cooked by adding a mixture of Glutinous rice extract, Artemisia sp. Extract, Artemisia sp. Extract, Yeast extract, Sweet potato extract and Red ginseng extract to cooked glutinous rice. Provided.
In the method for producing squid inks of the present invention, it is preferable that 0.3 to 0.7 parts by weight of pork, 1.3 to 1.7 parts by weight of onion, 0.6 to 1.0 part by weight of carrot, 0.8 to 1.0 part by weight of squid brine , 0.8-1.2 parts by weight of mushroom, 0.8-1.2 parts by weight of shiitake mushroom, 0.8-1.2 parts by weight of shiitake mushroom, 0.8-1.2 parts by weight of egg, 0.8-1.2 parts by weight of kimchi, 0.08-0.12 parts by weight of soybean powder, 0.2 to 0.6 part by weight of squid ink and 0.08 to 0.12 part by weight of squid ink. When the above range is satisfied, a poultry can be produced in which the color of squid ink is clearly expressed with a rich flavor.
In particular, the present invention relates to a squid syringe using a squid as a sundae shell, and more particularly, to a glutinous rice paste comprising a mixture of glutinous rice extract, ragweed extract, yujoo extract, pig potato extract and red ginseng extract, Rice, squid ink to improve the sensual characteristics and functionality.
In this case, the mixture is preferably composed of 20 to 28% by weight of Artemisia sp. Extract, 20 to 28% by weight of Artemisia japonica extract, 20 to 30% by weight of Yeast extract, 20 to 30% by weight of Piglet potato extract and 1 to 3% It is good to be. In addition, the extracts of Artemisia syrup extract, Erythroderma extract, Yeast extract, Porcine potato extract and Red sea ginseng extract are preferably concentrated at a concentration of 50 to 100 per brix.
In the present invention, the Artemisia capillaris ) is called 'japonica' because it does not die in the middle of winter. It is an herb that is effective in improving liver function. It can be used as a medicine because it grows in one place in spring in Korea, but it can be used as a medicine. In the old words "March junsugumuga" and "April junpung mugwort" are collected in March in the lunar calendar. . In addition, it contains vitamin C in a large amount, which helps in the synthesis of collagen that constitutes the connective tissue, cleanses the blood and releases the eosinophil.
In the present invention, the above-mentioned Artemisia annua ) is a plant called mugwort or mugwort, which grows on a road, a pond, a river, and is about 1 m in height. It is known that it contains anti-cancer effect, strengthens immunity, is effective in improving gastric cancer, diabetes, rectal cancer and liver cirrhosis, and strengthens blood vessels.
In the present invention, the Momordica charantia ) is a plant called female, bitter cucumber, lilac, etc. It is effective on diet when consumed, and helps to relieve thirst and promote food. Other than that, it is known that there is a skin health improving effect and a moisturizing effect.
In the present invention, the porcine potatoes ( Helianthus tuberosus ) is a naturalized plant called zukuri, and is native to fields and wildlife. Pork potato is rich in fiber, gives fullness and decomposes body fat, so it is good for diet, it makes the bowel healthy and is effective for constipation, and it is said that it is good for diabetes improvement.
In the present invention, the red ginseng refers to a product obtained by aging the roots of red ginseng, and the red ginseng contains a saponin component (ginsenoside) called Rb1 not contained in red ginseng. Due to these ingredients, red ginseng is known to have central nerve suppression, antipyretic analgesic and hepatic function protection.
In the present invention, when rice is cooked using the mixture of the above-mentioned extracts of Artemisia princeps, Extract of Mulberry japonica, Yeoju Extract, Pork Potato Extract and Extract of Extract of Peppermint Extract, the functionality of glutinous rice is promoted due to the components and effects of each extract .
In the present invention, the above-mentioned extract may be an extract extracted through all the methods commonly used in the art, but it is preferably selected from the group consisting of cold extraction, hot water extraction, ultrasonic extraction, reflux extraction, heat extraction, subcritical extraction, And may be extracted using one selected. In addition, the extract may be one extracted with one or more solvents selected from among water, ethanol, methanol, dichloromethane and ethyl acetate.
Further, according to the present invention, as the squid is pretreated with the deep sea water mixture and further subjected to the finishing washing process with deep seawater, the sharpness of the squid skin is increased, the freshness is maintained for a long time, and the bacteria harmful to the human body can be reduced .
In addition, the present invention is characterized by a cuttlefish mushroom which can improve appetite with good appearance. Hereinafter, a method of manufacturing squid ink mascara according to the present invention will be described in detail.
First, the present invention is characterized in that the squid is subjected to a pretreatment process in which the deep-sea water mixture is immersed in the deep sea water mixture at a temperature of 10 to 20 ° C for 20 to 40 minutes.
Here, it is preferable that the squid is cleaned after removing the organs from the squid body in advance.
The deep sea water mixture is a mixture of one or more selected from the group consisting of soju, sake, mirin, garlic, celery, parsley, and bokbun, and the deep sea water is preferably raw water. For example, , The deep sea water taken from the west coast or the southern coast, preferably about 300 to 1300 m from the East Sea water surface, specifically about 500 to 1100 m, may be used. Preferably, deep sea water (deep seawater of Gangwon) taken at 605m in the sea of Goseong, Gangwon-do, Republic of Korea or deep sea water (waterbis) taken at 1,032m deep sea of the East Sea of Korea can be used. These marine deep seawater are rich in various minerals such as magnesium, calcium, potassium, sodium, manganese, zinc, iron, copper, nickel and cobalt and have an effect of lowering the blood cholesterol level, have. In addition, when at least one selected from shochu, sake, mirin, garlic, celery, parsley, and bokbun is mixed with deep seawater, it is more effective than disinfection.
Thus, the squid is submerged in the deep sea water mixture, so that the color of the outer skin of the squid body is increased, the sharpness is increased, the freshness can be maintained for a long time, and the work can be removed excellently.
Preferably, the deep sea water mixture is maintained at 10 to 20 ° C and submerged for 20 to 40 minutes. When the squid is immersed in the deep sea water mixture for 20 to 40 minutes, the sharpness of the squid shell can be most pronounced. In addition, the acid squid has a very good growth environment at 10 to 20 ° C, so that if squid is submerged in deep seawater at 10 to 20 ° C, the freshness of squid can be maintained for a long time.
After the squid preprocessing process using the deep sea water mixture as described above, the present invention is characterized in that the squid body to which squid ink is added is inserted into the inside of the squid body from which the viscera is removed, and then sutured.
Here, the sweet potatoes to which the squid ink is added are roasted with a mixture of glutinous rice, pork, onion, carrot, squid leg, Cheongyang red pepper, shiitake mushroom, Can be prepared by adding an ink. Preferably, the glutinous rice is prepared in advance, and then pork, onion, carrot, squid leg, Cheongyang red pepper, shiitake mushroom, and leek are added thereto and fried together with the egg and the fermented soybeans. And the squid ink can be added to produce the pellets. Here, the glutinous rice is preferably glutinous rice cooked by adding a mixture of glutinous rice extract, glutinous rice extract, glutinous rice gruel extract, porcine potato extract and red ginseng extract.
At this time, various kinds of nuts other than glutinous rice, pork, onion, carrot, squid leg, cheongyang red pepper, shiitake mushroom, duckweed, egg, kimchi, Various food materials can be further added.
Preferably, 0.3 to 0.7 parts by weight of pork, 1.3 to 1.7 parts by weight of onion, 0.6 to 1.0 part by weight of carrot, 0.8 to 1.2 parts by weight of squid leg, 0.8 to 1.2 parts by weight of red pepper, 0.8 to 1.2 parts by weight of glutinous rice, 0.8 to 1.2 parts by weight, 0.8 to 1.2 parts by weight of egg yolks, 0.8 to 1.2 parts by weight of eggs, 0.8 to 1.2 parts by weight of kimchi, 0.08 to 0.12 parts by weight of soybean powder, 0.2 to 0.6 parts by weight of leek, and 0.08 to 0.12 parts by weight of squid ink When the above-mentioned range is satisfied, it is possible to produce a poultry meat in which the color of squid ink is clearly displayed with a rich flavor.
Here, squid ink can be used as a raw squid ink or squid ink powder. At this time, squid ink powder is preferable from the viewpoint of the color of the pellets in order to use the powder obtained by lyophilizing the crude squid ink.
In addition, when sewing, it is preferable to seal the squid body with a bar on the dark side of the color of the outer skin of the squid body. In this case, when the cut squid ink is cut and cut, the squid cow does not come out of the squid body, This can promote good appetite.
In addition, the present invention is characterized in that the squid packed with the crawfish as described above is washed again with deep seawater in the finishing step.
According to the present invention, the surface of the squid body is sharper and the freshness can be maintained for a long period of time by performing the final cleaning process with deep sea water.
The squid inks thus completed are vacuum-packed and rapidly frozen, allowing long-term storage and distribution. Consumers can sample the finished cuttlefish after 10 to 20 minutes of steaming.
The present invention can increase the sharpness of the squid skin, maintain the freshness for a long time, reduce the harmful bacteria to the human body, and produce squid inks that have been removed by using the deep sea water mixture.
In addition, the present invention relates to a method for enhancing sensory characteristics, functionality, and consumer preference of glutinous rice using glutinous rice cooked with a mixture of Artemisia officinalis Extract, Artemisia japonica Extract, Yeoju Extract, Sweet Potato Extract, Squid ink can be produced.
In addition, the present invention can produce squid inks that are good in appearance and can enhance appetite.
In addition, the present invention can produce cuttlefish inks that can be stored and distributed for a long period of time.
Fig. 1 is a photograph of a squeezed suture placed in a squid body.
Fig. 2 is a comparative photograph of a case where a squid was pretreated with a deep sea water mixture and a case without a pretreatment (A: Squid immersed in a deep sea water mixture at 15 캜 for 20 minutes, and B: squid not immersed in deep ocean water).
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.
[ Example 1: Manufacture of squid inks using deep sea water mixture]
A deep sea water mixture containing soju, mirin, celery and parsley in deep sea water was kept at 15 ° C and the washed squid removed from the deep sea water was immersed in a deep sea water mixture for 30 minutes.
Glutinous rice was cooked in rice prepared with 24 g of Artemisia japonica extract, 24 g of mugwort extract, 25 g of Yeoju extract, 25 g of porcine potato extract and 2 g of red mulberry ginseng extract, and then pork, onion, carrot, Squid legs, Cheongyang red pepper, shiitake mushrooms, kimchi and leek were added and fried together. Then, eggs, vermicelli, and soybean flour were added and fried. When they were roasted, they were tilted by about 45 ° to remove water.
After that, the crude liquid of squid ink was added to prepare a pellet. Table 1 below shows the mixing ratios of the respective materials of the net cages.
After submerging the deep sea water mixture into the body of the squid, the body and legs of the squid were separated and the squid body was sutured using a toothpick. At this time, a toothpick was inserted into the center part of the dark side of the skin color of the squid body (see Fig. 1). After suturing, the cuttlefish was washed with deep sea water at a temperature of 15 ° C.
[ Comparative Example 1: Manufacture of squid inks using deep sea water]
In this Comparative Example, the squid was pretreated using only deep-sea water instead of the pretreatment process in which the squid was submerged in the deep sea water mixture. In the other processes, a general cuttlefish was prepared in the same manner as in Example 1 above.
[ Comparative Example 2: General Cuttlefish inks to manufacture]
In this comparative example, a general squid ink mound was prepared in the same manner as in Example 1, except that the squid was submerged in a deep sea water mixture and the surface was washed with deep sea water.
[ Comparative Example 3: general cuttlefish inks to manufacture]
In this comparative example, the glutinous rice was cooked in rice prepared with 24 g of Artemisia japonica extract, 24 g of ragweed extract, 25 g of Yeoju extract, 25 g of porcine potato extract and 2 g of red ginseng extract, and tap water And the process of making glutinous rice was performed. In the other process, a general cuttlefish was prepared in the same manner as in Example 1.
[ Experimental Example 1: Comparison of effects of deep sea water mixture treatment]
In this experiment, the squid was pretreated with a deep sea water mixture and the untreated case (Comparative Example 2) was visually compared with that of FIG. 2.
According to Fig. 2, when the squid was submerged in a deep sea water mixture at 15 캜 for 20 minutes (A), the color of the squid outer skin became clear and distinct, whereas in the case where the squid was not treated with the deep sea water mixture (B) And the color of the test piece was not clear.
[ Experimental Example 2: sensory evaluation]
In this experiment example, 20 adult male and female adults were subjected to sensory evaluation on the appearance (sharpness) of the squid ink moth prepared in Example 1 and Comparative Examples 1 to 3, taste, odor and overall acceptability when cooked and tasted Respectively.
The results of the sensory evaluation are based on criteria (5-very good, 4-good, 3-average, 2-bad, 1-very bad) for appearance observation (sharpness), taste after cooking, texture and overall acceptability The results are shown in Table 2 below.
Claims (5)
The deep ocean water mixture of step (A)
Deep sea water is mixed with one or more selected from soju, sake, mirin, garlic, celery, parsley and bokbunja,
The order of the step (B)
It consists of glutinous rice, pork, onion, carrot, squid leg, Cheongyang red pepper, shiitake mushroom, vermicelli, egg, kimchi, soybean flour, leek and squid ink,
The glutinous rice,
A method for producing cuttlefish inks, which comprises adding a mixture of glutinous rice extract, Artemisia sp. Extract, Artemisia sp. Extract, Sweet potato extract, and Red ginseng extract to cook glutinous rice.
The above-
0.3 to 0.7 parts by weight of pork, 1.3 to 1.7 parts by weight of onion, 0.6 to 1.0 part by weight of carrot, 0.8 to 1.2 parts by weight of squid legs, 0.8 to 1.2 parts by weight of Cheongyang red pepper, 0.8 to 1.2 parts by weight of shiitake mushroom, 0.8 to 1.2 parts by weight of egg, 0.8 to 1.2 parts by weight of egg, 0.8 to 1.2 parts by weight of kimchi, 0.08 to 0.12 parts by weight of soybean powder, 0.2 to 0.6 part by weight of leek, and 0.08 to 0.12 part by weight of squid ink. Manufacturing method of squid ink.
The mixed liquid may contain,
Wherein the extract is composed of 20 to 28% by weight of an extract of Artemisia princeps, 20 to 28% by weight of an extract of Artemisia princeps, 20 to 30% by weight of an extract of Yejoo, 20 to 30% by weight of a potato extract and 1 to 3% Manufacturing method of sundae.
The extracts of Artemisia juncea, Laodicea japonica, Yeoju extract, Pork potato extract,
Wherein the concentrate is concentrated at a concentration of 50 to 100 per 100 brix.
Wherein the squid ink is a raw squid ink or squid ink powder.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102105694B1 (en) * | 2018-10-18 | 2020-04-28 | 주학진 | Rice sausage and manufacturing method thereof |
| KR20210032639A (en) * | 2019-09-17 | 2021-03-25 | 신영환 | Method for Manufacturing Squid Sundae |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102105694B1 (en) * | 2018-10-18 | 2020-04-28 | 주학진 | Rice sausage and manufacturing method thereof |
| KR20210032639A (en) * | 2019-09-17 | 2021-03-25 | 신영환 | Method for Manufacturing Squid Sundae |
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