KR20170091284A - a manufacturing method of retort soup and reort soup available for normal temperature distribution thereby - Google Patents

Abstract

According to the present invention, a method for manufacturing retort seafood soup has effects of avoiding loss of texture, sensory properties, and flavor of seafood such as cod, frozen pollack, frozen pollack roe, and eggs and distributing the retort seafood soup at room temperature for a long period of time. The method comprises the following steps: I) thawing one or more seafood materials selected from the group consisting of cod, frozen pollack, frozen pollack roe, and eggs; II) heating one of frozen pollack roe, eggs, and a mixture thereof with steam for 5-30 minutes and cooling the same; III) immersing one of cod, frozen pollack, and a mixture thereof in a first solution comprising lemon juice and vinegar and salting the same in a second solution in which salt is dissolved; IV) selecting and washing each seafood material obtained in step II, and III; V) preparing seasoning broth and seasoning sauce and preparing vegetables; VI) filling the seafood material of step IV), and the seasoning broth, the seasoning sauce, and the vegetable of step V) in a retort container; and VII) sterilizing the retort pouch in which each material of step VI) has been filled.

Description

The present invention relates to a retort water bath which can be circulated at room temperature and a retort water bath prepared from the retort soup,

More particularly, the present invention relates to a method for producing retorted hot-water, which is capable of circulating at room temperature. More particularly, the present invention relates to a retort hot- A retort water bath which can be circulated, and a retort water bath manufactured from the method.

Recently, as the industry develops, life pattern changes and the diet tends to be simplified, and retort foods which have short cooking time and are simple and have excellent nutritional composition, safety and palatability are preferred.

In particular, in the case of fish tuna or donggwon, which mainly consist of fish such as Daegu, Dong-a, etc., and in the case of ordinary hot pots with eggs as a main ingredient, there is a lot of inconvenience in cooking at home and skillful technique is required for mixing them. There are many inconveniences in catching fish.

In addition, seafood such as Daegu, Dong - tae, Dong - gi - yi, and eggs are easily deteriorated due to high moisture content, so they have a short circulation period. Therefore, there is a problem in processing and distributing them as retort food.

Accordingly, there has been developed a packaging product which is dried or frozen so as to be able to cook the instant soup instantly through a simple cooking process in a general consumer or a home. However, in order to dry shipment or freeze shipment, The cost is increased, the distribution period is short, the texture is deteriorated due to the inherent collapse of the marine products through the ordinary fish processing method, and the overall deterioration of the appearance quality is inferior to the general home cooking (Patent Reference 1).

Patent Document 1: Korean Patent Laid-Open Publication No. 2001-0095516

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a retort soup so that seafood such as Daegu, Method.

Another object of the present invention is to provide a retortable hot spring capable of long-term distribution at room temperature.

In order to achieve the above object,

(I) defrosting one or more aquatic products selected from the group consisting of cod, dynamics, dynamics and eggs;

II) heating any one of the dough, the alga, and the mixture thereof thawed through step I) with water vapor at 90 to 110 캜 for 5 to 30 minutes and cooling at 0 to 15 캜;

III) immersing any of the cod, thaw, and mixture thereof thawed in step I) in a first solution containing lemon juice and vinegar, and soaking the second solution in which the salt is dissolved;

IV) selecting and washing each of the aquatic materials obtained through steps II) and III);

Ⅴ) Preparation of seasoned broth and marinade, and care of vegetables;

(VI) filling the retort container with the aquatic material of step (IV) and the seasoned broth, the sauce, and the vegetables of step (V); And

VII) disinfecting the retort pouch filled with the respective materials in the step (VI), and providing a retort water bath which can be circulated at room temperature.

In the step (III), the first solution contains vinegar and lemon juice in a proportion of 1 to 5 g per 1 kg of the weight of any of the cod, dynamics, and mixture thereof thawed through step (I) Lt; / RTI >

The second solution may be 1 to 10% by weight of salt water.

The sautéed broth may comprise one or more selected from the group consisting of clams, seasonings, seaweed extracts, tablets, shellfish flavored extracts, cod concentrates, and dynamic grains.

The above seasoned broth is 3 to 10 parts by weight of the clam extract, 1 to 5 parts by weight of the jimmyte, 3 to 10 parts by weight of the seaweed extract, and 0.5 to 3 parts by weight of the purified salt, 0.1 to 1 part by weight of the shellfish flavor extract, and 5 to 10 parts by weight of the cod concentrate.

The sterilization treatment step comprises a first heating step carried out at a temperature of from 90 to 100 DEG C for 1 to 15 minutes, VII-2) a second heating step performed at a temperature of from 110 to 130 DEG C for from 20 to 40 minutes, ) For 20 to 40 minutes at 20 to 40 < 0 > C.

To achieve these and other objects, the present invention provides a raw material comprising at least one aquatic material selected from the group consisting of cod, dyme, dyme, and egg; A seasoning, a seasoning, a seaweed extract, a tablets, a shellfish extract, a cod concentrate, and a dynamic grape juice; A sauce containing at least one selected from the group consisting of chopped garlic, soy sauce, red pepper powder, red pepper flavor oil and Oreo chin paprika; And at least one vegetable selected from the group consisting of radish, red pepper, green onion, and mushroom, and which can be circulated at room temperature.

The retort water bath which can be circulated at room temperature can be stored for up to 12 months at 35 ° C (room temperature) and 15 months at 15 to 25 ° C (normal temperature condition).

The method of manufacturing the water bath according to the present invention has an effect of allowing long-term distribution at room temperature without causing damage to the texture, sensuality and flavor of seafood such as Daegu, Dong-sae, Donggam and Al.

FIG. 1 is a process diagram for producing a retortable water bath which can be circulated at room temperature according to the present invention.

Hereinafter, various aspects and various embodiments of the present invention will be described in more detail.

In the present specification, the term "retort fish" refers to retort products such as fish tanks and hot springs, which are made of single-layer plastic film or metal foil or a plurality of layers thereof, which are then molded into pouches and other shapes, and fish tanks and hot springs Refers to a water bath which can be edible by direct or simple cooking methods, filled, sealed, sealed, pressurized, heated, sterilized or sterilized and instantly made to be easy to carry and carry.

In the case of using the ordinary instant process of aquatic products to produce the retort fish, the protein of the aquatic products such as cod, dynamite, dongshui and egg is damaged by the improper heat treatment, and the texture and sensuality are inhibited And there were problems of loss of nutrients.

In addition, since the retort processing step is performed at a high temperature in the process of microbial destruction for the convenience of distribution and storage, the various agricultural products added to the water bath including the fish products such as Daegu, Dongtae, Donggam and Al are crushed, The texture is deteriorated and the quality is deteriorated.

In particular, hot springs using aquatic products such as Daegu, Dong-sae, Dong-gi-gyu, and eggs must contain low-temperature or frozen food because they contain a large number of nutrients as well as a good environment for growth of microorganisms. Even if it is circulated, most of the shelf life is shorter than one month.

Accordingly, the present invention has been made to solve the above-mentioned problems and to develop a retort water bath production method capable of circulating and storing at room temperature (15 to 25 ° C) for up to 15 months while retaining the texture, sensuality and meat quality of aquatic products.

According to one aspect of the present invention, there is provided a method of manufacturing a retortable water bath which can be circulated at room temperature, comprising the steps of:

(I) a step of defrosting at least one fishery material selected from the group consisting of cod, dynamics,

II) Either one of the dinoflagellate, the alga, and the mixture thereof thawed through the step I) is heated for 5 to 30 minutes with water vapor at 90 to 110 ° C Cooling at 0 to < RTI ID = 0.0 > 15 C,

III) immersing one of the cod, thaw, and mixture thereof thawed in step I) in a first solution containing lemon juice and vinegar, and soaking the second solution in which the salt is dissolved,

IV) selecting and washing each of the aquatic materials obtained through steps II) and III)

Ⅴ) Preparation of seasoned broth and marinade, and care of vegetables;

(VI) filling the retort containers with the aquatic material of step (IV) and the seasoned broth, marinades and vegetables of step (V); and

VII) Sterilizing the retort pouch filled with the respective materials in step VI).

Hereinafter, a retort water bath capable of circulating at room temperature according to the present invention will be described in detail with reference to the accompanying drawings.

First of all, in order to defrost one or more aquatic products selected from the group consisting of I, cod, dynamics, and germ, the fish products are thawed at a temperature of 0 to 15 ° C It is preferable to water-water-defrost for 2 to 3 hours.

If the water defrosting condition exceeds 15 캜, the defrosting time can be shortened, but it has been confirmed that the fishy product has a chewy texture and a chewy taste. In addition, when the water defrosting condition is thawed for more than 3 hours, the freshness of the seafood becomes low.

Next, (II) any of the thawed ginseng, alga and mixtures thereof thawed through the above step (I) is heated at 90 to 110 ° C for 5 to 30 minutes and cooled at 0 to 15 ° C.

The step (ii) may be carried out by controlling the microorganisms from any one of the diphasic glands, eggs and mixtures thereof thawed through the step (I), removing the fishy flesh, and preventing the tissue from being excessively damaged by heat in the sterilization step , It is composed of a step of blanching which is heated by steam, and then cooling it again.

In this case, "blanching" means to heat by heating.

Specifically, in step (II), any one of the giblets, eggs, and mixtures thereof thawed through the step (I) is heated and blanched for 5 to 30 minutes with water vapor at 90 to 110 ° C, If the reaction is carried out at a temperature of 90 to 110 ° C for more than 30 minutes or if the reaction is carried out at a temperature of more than 110 ° C for 5 minutes or more, the tissue is excessively damaged, Is lowered.

It is preferable to use cooling water for the cooling step after the blanching step. If the cooling water is used, any one of the thawed frozen dough, the egg, and the mixture thereof can be uniformly cooled at the same time and then the retort sterilization Not only the tissue is not excessively damaged by the heat in the skin, but also the meat quality such as a chewy touch is improved. On the other hand, when cooling with cold air, the surface is dried, and the whole is not uniformly cooled, resulting in fleshiness, loss of water, and excessive damage to the tissue during the subsequent heat treatment.

In addition, if the cooling step is not performed after the blanching step, or if the cooling temperature is higher than or equal to 0 to 15 ° C, the binding of the tissue is weakened during the heat treatment process and the fish protein is loosened to damage the tissue, There is a problem that the flavor is lowered.

Next, (III) any of the cod, dynamics and mixtures thereof thawed through the step (I) is immersed in a first solution containing lemon juice and vinegar, and the salt is dipped in the second solution in which the salt is dissolved.

The step of immersing either of the frozen cod, the dynamic and the mixture thereof thawed in step I) in the first solution for 10 to 60 minutes and then again for 10 to 60 minutes in the second solution in which the salt is dissolved .

At this time, the first solution used may include 1 to 5 vinegar of vinegar and 1 to 5 lemon juice of crown part based on 100 parts by weight of water.

When the vinegar and the lemon juice are contained in the first solution in an amount of less than 1 part by weight based on 100 parts by weight of water, there is a problem that the fish of the thawed cod and dynamite can not be sufficiently removed. To solve this problem, So that the meat quality of the cod and fuselage is excessively reduced and the chewiness tends to be lowered. In addition, there is a disadvantage in that the sensuality is lowered by being crushed easily during the distribution process.

In addition, when vinegar and lemon juice are contained in the first solution in an amount of more than 5 parts by weight based on 100 parts by weight of water, the excessive taste of the cod and dynamics is deteriorated by excessively added vinegar and lemon juice, And the flavor is inhibited.

The volume of the first solution may be any one of the above-mentioned frozen cod, dynamics, and mixtures thereof, while the ratio of the lemon juice and vinegar to any of the above-mentioned frozen cod, It is not particularly limited as long as it is an immersible amount.

After immersing one of the cod, thaw, and mixture thereof thawed in step I) in a first solution containing lemon juice and vinegar, and before dying with the second solution, the solution immersed in the first solution A step of taking out from the first solution any one of a solution, a solution, a solution, a mixture, a mixture, a solution, a solution, a mixture, a mixture, a solution, a solution, and a mixture thereof.

Subsequently, any of the above-mentioned cod, dynamics, and mixtures thereof is soaked in 1 to 10% by weight of salt water, preferably 3 to 8% by weight of salt water for 10 to 60 minutes, if 3 to 8% If it is dipped for less than 10 minutes, or if it is dipped in salt water of less than 3% by weight, there is a problem that the meat quality of the cod and dynamics is easily broken. %, The salty taste of the retort soup made by using the salt is more than 0.7 because of excessive salt penetration in the cod and dynamics.

In the retort water bath according to the present invention, even if the cod and dynamics are distributed and stored at room temperature such as soup through a complex step of immersing the cod and dynamics in a first solution of lemon juice and vinegar and drenching with salt water, It has a great advantage in that it does not crush the flesh and hardens the flesh to such an extent that it can maintain a chewy texture and meat quality.

Next, (IV) selecting and washing each of the aquatic materials obtained through the steps (II) and (III), specifically removing the non-edible portions (non-edible portions) of the respective aquatic materials , Saline or purified water.

Ⅴ) Prepare seasoned broth and marinade, and trim vegetables. The seasoned broth includes at least one selected from the group consisting of clams, extractions, seasonings, seaweed extracts, tablets, shellfish extracts, , The mixture ratio of the seasoning stock is 3 to 10 parts by weight of the clam extract, 1 to 5 parts by weight of the clover extract, 3 to 10 parts by weight of the seaweed extract, and 0.5 to 10 parts by weight of the purified salt, 3 to 3 parts by weight of the shellfish extract, 0.1 to 1 part by weight of the shellfish extract, and 5 to 10 parts by weight of the cod concentrate.

The sautéed broth may be prepared by mixing the materials at the above-mentioned mixing ratios and then mixing them at 80 to 100 캜 for 1 to 10 minutes.

In addition, the seasoning can be used as long as it can add flavor to the seasoned broth and improve the unique flavor of the fish. Examples of the seasoning include beef tallow, maltodextrin, jelly bean jelly, soybean oil, ginger and onion May be used.

Particularly, in order to fully utilize the flavor of Daegutang, Dae-tang, or Alltang, the above-described blend ratio and the seasoned broth prepared through the above-mentioned manufacturing process are adjusted so that the brix is 2 to 4, the salinity (measured by the Mohr method) is 1 to 2 , and a pH of 4 to 6 is most preferable.

The seasoning sauce includes at least one selected from the group consisting of chopped garlic, soy sauce, red pepper powder, red pepper flavor oil and Oreo chin paprika, and they may be blended at a proper blending ratio. Specifically, in the sauce, 100 to 150 parts by weight of the ground chopped garlic, 100 to 110 parts by weight of the soy sauce, 90 to 110 parts by weight of the peppery taste oil, To 10 parts by weight.

The vegetable may be trimmed and washed and trimmed to an appropriate size selected from the group consisting of radish, red pepper, green onion and mushroom.

VI) Fill the retort containers with the aquatic materials from step IV) and the seasoned broth, marinades and vegetables from step V).

Specifically, the retort vessel may be filled with the fish meat material of the step (IV) and the mixture of the seasoned broth, the sauce, and the vegetables of the step (V). In the fish meat material of the step (VI) , Kinetics, alumina, and a mixture thereof is preferably used in an amount of 100 parts by weight, preferably 10 to 20 parts by weight.

The total weight of the fisheries material in step IV) (total weight in which at least one fishery material selected from the group consisting of cod, dynamics, dynamics, or egg is mixed) is 100 parts by weight, Preferably, 200 to 250 parts by weight of broth, 5 to 10 parts by weight of the sauce, and 30 to 50 parts by weight of the vegetable are filled in the retort container.

The retort container may be any one selected from the group consisting of a polypropylene film, a metal foil, an aluminum film, a CPP, and a NY, or a container formed by sticking several layers thereof into a pouch or pack, It can be edible by filling or packing the food directly or by a simple cooking method, and is not particularly limited as long as it is highly preservable and easy to carry and carry.

Finally, in step (VII), the retort pouches filled with the respective materials are sterilized. In the present invention, the retort sterilization conditions of step (VII) are determined by measuring the microorganisms and sensory characteristics by storage period according to conditions. Specifically, the sterilization treatment conditions may consist of at least two heating steps and one cooling step.

Preferably, the sterilization treatment step comprises the steps of: (VII-1) conducting a first heating step at 90 to 100 DEG C for 1 to 15 minutes, VII-2) a second heating step at 110 to 130 DEG C for 20 to 40 minutes, -3) cooling at 20 to 40 ° C for 20 to 40 minutes. In the case of the water bath in which sterilization has been performed in the above range, no viable cell count is detected in the product. On the other hand, When sterilization treatment is performed under the sterilization treatment conditions or the sterilization treatment is performed outside the above range, solid materials such as cod, dong, donggyi, and egg present in the water bath are crushed to deteriorate the texture and texture of the chewy gum.

In addition, when treated at a lower temperature or a lower time than the sterilization treatment step, live bacteria were detected 100 days before the room temperature, and sterilization treatment was performed at a lower temperature or a shorter time than the sterilization treatment condition There is a problem that it can not be stored at room temperature for a long period of time.

As a result of measuring changes in the viable cell count and appearance of the water bath maintained at 35 ° C and 5 ° C for up to 13 months in the sterilized water bath in the above range, The number of live bacteria was not detected for 13 months at room temperature, and the appearance was not damaged at all (Table 3).

From these results, it can be seen that the deterioration can not be maintained for 13 months under the condition of 35 ° C, and it can be stored for a long time without deterioration of the product from the optimum 12 months to the maximum 15 months under the room temperature storage condition. In addition, the water bath prepared through the above-described method does not deteriorate for up to 13 months under the condition of 35 ° C, so it is not limited to refrigeration or freezing circulation, and thus it can be said to be very effective in storage and distribution.

Hereinafter, the present invention will be described in more detail with reference to Examples and the like, but the scope and content of the present invention can not be construed to be limited or limited by the following Examples. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the present invention as set forth in the following claims. It is natural that it belongs to the claims.

In addition, the experimental results presented below only show representative experimental results of the embodiments and the comparative examples, and the respective effects of various embodiments of the present invention which are not explicitly described below will be specifically described in the corresponding part.

Example  1. Retort Taigutang can be distributed at room temperature.

1) Main material treatment

Frozen dongs and dongguys were water-distilled at 15.degree. C. for 2.5 hours, and then the frozen dongs were cut to 40-50 g / ea, 20-45 mm.

The first solution was prepared by mixing 2 g of vinegar (2 g) and lemon juice (2 g) in 200 g of cold water, and 90 g of the cut minced cod was immersed in the solution to remove the odor of the fish meat. The second solution) to harden the protein in the fish meat, and then remove the non-processed portion and the foreign substance to prepare cod, which is one of the main ingredients.

The thawed frozen dough was heated (blanched) for 10 minutes with water vapor at 100 ° C, cooled with cooling water of less than 15 ° C (1 ° C or more) for 10 minutes, I prepare a dynasty.

2) Cleaning of subsidiary materials

To prepare the seasoned broth, a mixture of 3.04 g of clamshell extract, 1.52 g of seasoning (using Jimmy min as seasoning), 2.72 g of seaweed extract, 0.88 g of tablets, 0.24 g of shellfish extract, 3.40 g of Daegu concentrate, 52.88 g of Donghua- 178.76 g. The mixture was put into a tank for producing seawater, mixed and heated and stirred at 95 占 5 占 폚 for 5 minutes. Brix, salinity and pH of bran were 3.9 ± 0.2, 1.24 ± 0.02 and 5.9 ± 0.05, respectively.

For the vegetables (agricultural products) for the flavor of Daegu-tang, 25 g of radish, 1.32 g of red pepper, 13 g of green pepper and 4 g of top mushroom were cut into appropriate sizes, and cut into square pieces of 30 × 30 × 5 size, Cut into slices with a length of 3 mm, and cut into 50 mm. The cut vegetables are washed and mixed. At this time, the top mushrooms are washed and heated (blanched) for 10 minutes with water vapor at 100 ° C.

Weigh the marinade with 2.28 g of chopped garlic, 1.68 g of parsley, 1.60 g of red pepper powder, 1.56 g of pepper flavor oil and 0.12 g of Oreojin paprika.

3) Retort sterilization treatment

The main raw materials (90 g of Daegu and 16 g of Donggwang) and the additives were cleaned in the above steps 1) and 2), respectively, and then filled in a retort pouch and then sterilized.

At this time, the sterilization treatment is carried out in three stages. First, treatment at 95 ° C for 10 minutes, treatment at 110 ° C for 30 minutes, cooling at 30 ° C for 30 minutes, and retort Taegutang ).

Brix, salinity and pH of the retort larvae were not observed at all, brix was 4.9 ± 0.2, salinity was 0.6 ± 0.1, pH was 6.2 ± 0.5 Respectively.

Example  2 to 6. Retort Taigutang, which is manufactured under various conditions and can be circulated at room temperature.

The procedure of Example 1 was repeated except that the various conditions in Example 1 were changed to the conditions shown in Table 1 below.

Example  7 to 10. Retort Taigutang which can be circulated at room temperature by various sterilization treatment conditions.

The procedure of Example 1 was repeated except that the conditions of the sterilization treatment step in Example 1 were applied as shown in Table 2 below.

Example  11. Retort hot water which can be circulated at room temperature.

Dewatered (or sweet potato) and duckweed (or sunflower) are hydrolyzed at 15 ° C for 4 hours.

The thawed frozen dough and the diced eggs were heated (blanched) for 10 minutes with water vapor at 100 ° C, cooled with cooling water below 15 ° C (1 ° C or higher) We prepare dynasties and dynas.

2) Cleaning of subsidiary materials

To prepare the seasoned broth, a mixture of 3.04 g of clamshell extract, 1.52 g of seasoning (using Jimmy min as seasoning), 2.72 g of seaweed extract, 0.88 g of tablets, 0.24 g of shellfish extract, 3.40 g of Daegu concentrate, 52.88 g of Donghua- 178.76 g. The mixture was put into a tank for producing seawater, mixed and heated and stirred at 95 占 5 占 폚 for 5 minutes. Brix, salinity and pH of bran were 3.9 ± 0.2, 1.24 ± 0.02 and 5.9 ± 0.05, respectively.

Vegetables (agricultural products) for the flavor of bacon were cut into a size of 30 × 30 × 5 in square shape with 25 g of radish, 1.32 g of red pepper, 13 g of green onion and 4 g of top mushroom. Cut into slices with a length of 3 mm, and cut into 50 mm. The cut vegetables are washed and mixed. At this time, the top mushrooms are washed and heated (blanched) for 10 minutes with water vapor at 100 ° C.

Weigh the marinade with 2.28 g of chopped garlic, 1.68 g of parsley, 1.60 g of red pepper powder, 1.56 g of pepper flavor oil and 0.12 g of Oreojin paprika.

3) Retort sterilization treatment

In the retort pouches, the main raw materials (90 g of diphtheriae and 16 g of dandelion) and additives are cleaned in the above steps 1) and 2), sealed, and sterilized.

At this time, the sterilization treatment is carried out in three stages. First, treatment at 95 ° C for 10 minutes, treatment at 110 ° C for 30 minutes, cooling at 30 ° C for 30 minutes and retortartot ).

At this time, no viable bacteria were observed, brix was 5.1 ± 0.2, salinity (measured by Mohr method) was 0.58 ± 0.1, pH was 6.0 ± 0.5 Respectively.

Comparative Example  1 to 6.

The procedure of Example 1 was repeated except that the various conditions in Example 1 were changed to the conditions shown in Table 1 below.

Comparative Example  7 to 9.

The procedure of Example 1 was repeated except that the conditions of the sterilization treatment step in Example 1 were applied as shown in Table 2 below.

Experimental Example  1. Experiments to establish optimal conditions (1)

In order to examine the chewy texture and overall acceptability of cod and diced ginseng in the Taigu-tang by the manufacturing method of the present invention, each of the Taigu tanks of Examples 1 to 10 and Comparative Examples 1 to 4 of the present invention was divided into male and female adult After selecting the name, the sensory test was performed mainly on the sensory touch and the overall preference in the 5-point scale method. According to their preference, Daegu and Dongguyi in Taegu-tang are the most favorable, 5 points in the best case, 3 points in the average, and 0 points in that the preference is very low and the preference is lower than the existing Taegu-tang. The average values were obtained and the results are shown in Table 1 below.

Thawing condition () step) Grooming Cod treatment A chewy touch Overall likelihood Blanching, cooling condition () step) The first solution The second solution Example 1 15 C, 2.5 hr 95 ° C Water vapor,
10 minutes 10 C,
10 minutes
(cooling water) 2 g of vinegar,
Lemon juice 2 g
(Based on 200g of water) 5 wt% 4.5 4.5 Example 2 20 ° C, 3 hr 95 ° C Water vapor,
10 minutes 10 C,
10 minutes
(cooling water) 2 g of vinegar,
Lemon juice 2 g
(Based on 200g of water) 5 wt% 4.25 4.0 Example 3 20 ° C, 3 hr 100 ° C water vapor, 20 minutes 10 C,
10 minutes
(cooling water) 2 g of vinegar,
Lemon juice 2 g
(Based on 200g of water) 5 wt% 4.25 4.0 Example 4 20 ° C, 3 hr 95 ° C Water vapor,
10 minutes 15 ° C,
20 minutes
(cooling water) 2 g of vinegar,
Lemon juice 2 g
(Based on 200g of water) 5 wt% 4.0 4.25 Example 5 20 ° C, 3 hr 95 ° C Water vapor,
10 minutes 10 C,
10 minutes
(cooling water) 5 g of vinegar,
Lemon juice 5 g
(Based on 200g of water) 5 wt% 4.0 4.0 Example 6 20 ° C, 3 hr 95 ° C Water vapor,
10 minutes 10 C,
10 minutes
(cooling water) 2 g of vinegar,
Lemon juice 2 g
(Based on 200g of water) 10 wt% 4.25 3.5 Comparative Example 1 25 C, 3.5 hr 95 ° C Water vapor,
10 minutes 10 C,
10 minutes
(cooling water) 2 g of vinegar,
Lemon juice 2 g
(Based on 200g of water) 5 wt% 3.0 4.25 Comparative Example 2 15 C, 2.5 hr 110 ° C Water vapor,
50 minutes 10 C,
10 minutes
(cooling water) 2 g of vinegar,
Lemon juice 2 g
(Based on 200g of water) 5 wt% 3.0 4.25 Comparative Example 3 20 ° C, 3 hr 100 캜 Water vapor,
10 minutes 10 C,
10 minutes
(Dry cooling) 2 g of vinegar,
Lemon juice 2 g
(Based on 200g of water) 5 wt% 3.0 3.75 Comparative Example 4 20 ° C, 3 hr 100 캜 Water vapor,
10 minutes 10 C,
10 minutes
(cooling water) 8 g of vinegar,
Lemon juice 8 g
(Based on 200g of water) 5 wt% 3.75 3.0 Comparative Example 5 20 ° C, 3 hr 100 ° C water vapor, 10 minutes 10 ° C, 10 minutes (cooling water) 2 g of vinegar,
Lemon juice 2 g
(Based on 200g of water) 15 wt% 4.25 2.75 Comparative Example 6 25 C, 3.5 hr 110 ° C water vapor
, 50 minutes Dry cooling
10 ° C, 10 minutes 8 g of vinegar,
Lemon juice 8 g
(Based on 200g of water) 15 wt% 2.5 2.0

As shown in Table 1, in the case of the examples of the present invention, the chewy feeling was good and the overall preference was excellent, and in particular, in case of Daegu-tang produced under the conditions of Example 1, It was confirmed to be the most excellent.

On the other hand, in Comparative Example 1 in which the thawing temperature and time were long, it was confirmed that the tactile sensation of the fishery material was decreased and the taste of the final product was not good. In Comparative Example 2 in which the temperature and time of the blanching step were increased, And it was confirmed that the chewy touch decreased. Also, in Comparative Example 3, when the cooling process was performed by dry cooling using cold air instead of cooling water, it was also confirmed that the chewy touch decreased. From the above results, it was confirmed that the conditions of the blotting step and the cooling step were influenced in order to maintain the chewy texture of Dongguyong in the final product, Daegutang.

In addition, in order to remove the malodorous taste of cod, it is required to immerse and drench with the first solution and the second solution in the treatment of cod, but the concentration thereof is too large to be involved in the flavor and chewy texture of the final product, , It was confirmed that, in Comparative Examples 4 and 5, when the content of vinegar and lemon juice was increased in the first solution or the concentration of salt water was increased, the overall preference of the Taegu-tang was remarkably decreased.

From the above results, it can be seen that the Daegutang manufactured from the embodiment of the present invention attains the most Kosi touch and preference, but among them Daegutang manufactured under the condition of Example 1 has the effect of satisfying the taste of the most consumers Respectively.

Experimental Example  2. Experiments to establish optimal conditions (2)

In order to optimize various conditions of the sterilization treatment step in which live bacteria are not observed within a range that does not impair quality, chewy texture, texture and flavor, In order to examine the chewy texture and the overall preference in the final soup made according to the different methods, 30 men and women were selected from the men's and women's daughters in each of Examples 7 to 10 and Comparative Examples 7 to 9 of the present invention, The sensory evaluation was carried out on a 5-point scale. According to each preference, 5 points for Daegu and Dongguyi in Koegutang, 5 points for Normal, 3 points for Normal, and 0 points for preference less than Daegutang, which is eating before, and average value was obtained , And the results are shown in Table 2 below.

Sterilization treatment step A chewy touch Overall likelihood Heating condition Cooling conditions Example 7 95 ° C,
10 minutes 110 ° C,
30 minutes 30 ° C,
30 minutes 4.5 4.5 Example 8 100 ° C,
10 minutes 120 <
30 minutes 4.25 4.25 Example 9 100 ° C,
10 minutes 130 <
30 minutes 4.0 4.25 Example 10 90 ° C,
5 minutes 130 <
30 minutes 4.25 4.0 Comparative Example 7 95 ° C, 60 minutes 3.75 3.75 Comparative Example 8 110 캜, 50 minutes 3.25 3.25 Comparative Example 9 140 캜, 50 minutes 3.0 3.0

As shown in Table 2, the sensory touch and overall acceptability were measured according to the sterilization treatment conditions. As a result, it was confirmed that all the Daugutang prepared in the examples according to the present invention were excellent in 4.0 to 4.5.

However, as in Comparative Examples 7 to 9, when the sterilization treatment was carried out in a single process, it was confirmed that the texture of chewy gum was lowered due to crushing of cod and donggwi, and the taste was also lowered accordingly. Particularly, when sterilized at 140 ° C, sterilization is performed very well, but it is remarkably lowered to 3.0 with a chewy touch.

It is preferable that the conditions for the sterilization treatment after filling the retort containers through the above results are two stages of heating and cooling steps. In particular, the first heating step is performed at 90 to 110 ° C for 5 to 15 minutes, 2 heating step is performed at 110 to 130 ° C for 20 to 40 minutes, it can be confirmed once again that the effective sterilization can be achieved while maintaining the texture of the Daegu-tang.

Experimental Example  3. According to the number of days of storage, Viable cell count  And appearance evaluation.

In order to evaluate the viable cell count and appearance according to the number of days of storage (days of storage), the number of viable cells was determined by counting the number of colonies obtained by culturing the cells at 37 DEG C for 24 to 48 hours according to APHA standard agar plate culture method, Medium was used.

Daegu-tang prepared from Example 1 of the present invention, the old hot-water bath manufactured from Example 11, and the Daegu-tang prepared from Comparative Example 7-9 were collected as a package and thermostatted using a thermostat (JS-OV-175, Johnsam Co., And stored at 35 ± 5 ℃. The condition of appearance was examined by observing whether the package was expanded, whether the contents were leaked or not, and the number of live cells was examined according to the number of days.

Days saved 0 100 200 300 400 Number of living cells (CFU / g) Visual inspection Number of living cells (CFU / g) Visual inspection Number of living cells (CFU / g) Visual inspection Number of living cells (CFU / g) Visual inspection Number of living cells (CFU / g) Visual inspection Example 1 - normal - normal - normal - normal - normal Example 11 - normal - normal - normal - normal - normal

As shown in Table 3, Daegutang and Batang produced by the method according to the present invention did not deteriorate for 13 months under the condition of 35 ° C. As a result, It can be stored. In addition, the water bath prepared through the above-described method was stored at 35 ° C for 13 months It is not limited to refrigeration or freezing distribution, and it can be said that it is very effective in storage and distribution.

In addition, from the above results, it can be expected that the retort soup prepared by the method of the present invention can be stored and distributed without changing the quality for up to 15 months when stored at room temperature.

Claims (6)

(I) a step of defrosting at least one fishery material selected from the group consisting of cod, dynamics,
II) heating any one of the fermented gyoza, the alga and the mixture thereof thawed through the above step I) with water vapor of 90 to 110 ° C for 5 to 30 minutes and cooling at 0 to 15 ° C,
III) immersing one of the cod, thaw, and mixture thereof thawed in step I) in a first solution containing lemon juice and vinegar, and soaking the second solution in which the salt is dissolved,
IV) selecting and washing each of the aquatic materials obtained through steps II) and III)
Ⅴ) Preparation of seasoned broth and marinade, and care of vegetables;
(VI) filling the retort containers with the aquatic material of step (IV) and the seasoned broth, marinades and vegetables of step (V); and
VII) disinfecting the retort pouch filled with the respective materials in the step (VI), and allowing the retort pouch to be circulated at room temperature. The method according to claim 1,
In the step (III), the first solution contains vinegar and lemon juice in a proportion of 1 to 5 g per 1 kg of the weight of any of the cod, dynamics, and mixture thereof thawed through step (I) And,
Wherein the second solution is 1 to 10 wt% of brine. The method according to claim 1,
Wherein the seasoned broth comprises at least one selected from the group consisting of clams, seasonings, seaweed extracts, tablets, shellfish extracts, cod concentrates,
The above seasoned broth is 3 to 10 parts by weight of the clam extract, 1 to 5 parts by weight of the jimmyte, 3 to 10 parts by weight of the seaweed extract, and 0.5 to 3 parts by weight of the purified salt, 0.1 to 1 part by weight of the above shellfish flavor extract and 5 to 10 parts by weight of the above concentrate are mixed at room temperature. The method according to claim 1,
The sterilization treatment step comprises a first heating step carried out at a temperature of from 90 to 100 DEG C for 1 to 15 minutes, VII-2) a second heating step performed at a temperature of from 110 to 130 DEG C for from 20 to 40 minutes, ) For 20 to 40 minutes at 20 to 40 캜. A raw material comprising at least one aquatic material selected from the group consisting of cod, dynamics, dynamics, and eggs;
A seasoning, a seasoning, a seaweed extract, a tablets, a shellfish extract, a cod concentrate, and a dynamic grape juice;
A sauce containing at least one selected from the group consisting of chopped garlic, soy sauce, red pepper powder, red pepper flavor oil and Oreo chin paprika; And
1. A retortable water bath according to claim 1, comprising at least one selected from the group consisting of radish, red pepper, green onion and mushroom. 6. The method of claim 5,
The retort water bath which can be circulated at the above-mentioned room temperature can be stored for up to 13 months at 35 ° C (room temperature condition) and 15 months at 15 to 25 ° C (normal temperature condition) .

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