KR20200001934A - A process for the preparation of cuttlefish crunch and the cuttlefish crunch prepared therefrom - Google Patents

Abstract

The present invention relates to a manufacturing method for crunchy squid and crunchy squid manufactured thereby. The manufacturing method for crunchy squid comprises: a step (S1) of preparing a boneless squid by trimming and cutting the squid; a step (S2) of curing the boneless squid by adding 1-2 wt% of a seasoned curing agent containing phosphate with respect to the total weight of the cut boneless squid; a step (S3) of firstly coating a blended mixture on the cured boneless squid wherein the blended mixture includes a mixture of potato starch and corn starch at the ratio of 1:2 to 1:3 and a mixture of soft flour and corn powder at the ratio of 1:1 to 1:1.2; a step (S4) of adding the boneless squid firstly coated with the blended mixture into a mixture, in which the blended mixture and water is mixed at the ratio of 1:2-3, for second coating; a step (S5) of thirdly coating a blended mixture on the secondly coated boneless squid wherein the blended mixture includes a mixture of potato starch and corn starch at the ratio of 1:2 to 1:3 and a mixture of soft flour and corn powder at the ratio of 1:1 to 1:1.2; and a step (S6) of molding the thirdly coated boneless squid and freezing the same. Therefore, the manufacturing method for crunchy squid can reduce flour smell and unpleasant squid smell through improved crunchy feeling, and can reduce a phenomenon of separating batter from boneless squid.

Description

A process for the preparation of cuttlefish crunch and the cuttlefish crunch prepared therefrom}

The present invention relates to a method of manufacturing a squid crunch and a squid crunch prepared according to this, more specifically, a method of manufacturing a squid crunch which can greatly improve the palatability by improving the crispy texture and removing the unpleasant odor of flour and squid; It relates to a cuttlefish crunch prepared accordingly.

Squid is a traditional food that has been eaten for a long time. It has been found that taurine, betaine, EPA, and DHA lower blood cholesterol levels, promote blood pressure normalization, prevent heart disease, and isolate insulin, and have anti-cancer ingredients in the ink (Stansby, et al. , Van Nostrand Reinhold, pp. 6-39.New York, USA 1990).

Squids have been mostly consumed as dry dry products, but the consumption of smoked and seasoned products has recently increased rapidly. This is because not only exhibits a unique aroma but also texture in seasoning according to the composition of seasoning solution.

However, trimethylamine oxide (TMAO), which is contained in a large amount of squid meat, generates squid-specific off-flavor, and especially its content has been reported to increase during drying and distribution of squid (Song et al., Bull. Korean Fish. Soc., 15, 271-282, 1982).

In addition, the outer membrane of the cuttlefish has a collagen content of 11% and has a unique structure of several layers, which directly affects the texture (Kolodziejska et al., 1987), and the seasoned cuttlefish is partially textured by protein hydrolysis. (Rodger et al., J. Food Sci. 49, 117-123, 1984).

Since the structure of squid muscle protein is a structure that can not expect even grinding because columnar and radial muscle fibers cross each other to form a cubic structure, it is known that meat grinding and gelling processes are difficult. Deformation of the form by treatment leads to difficulty in producing a uniform processed product (Stevnotwall, et al., J. Food Sci. 44, 1636-1643, 1979).

On the other hand, the giant squids caught in South American oceans such as Peru and Mexico among various aquatic organisms are estimated to be more than several hundred million tons due to the large amount of potential resources. In addition, the thickness of the meat is very thick and several meters long, so the stripping process is easy and can be supplied stably. However, the fish squid of the king squid contains 0.8% of Cl ions, which is higher than 0.24% of general squid. More than three times the concentration of ammonium chloride (CH ₄ Cl), which has a bitter and sour taste, has a high range of use as a food (Yamanaka et al., Nippon Suisan Gakkaishi., 61, 612-618, 1995).

Therefore, it is necessary to maximize the advantages and to supplement the characteristics that have been pointed out as a problem in order to develop a processed squid processed food according to the preferences of consumers using squid among the representative fishery resources.

Prior patents related to squid, the manufacturing method of squid fish meat (Registered Patent No. 10-1359002), squid roasted beef jerky production method and its jerky (registered patent 10-1619329), grilled squid grilled meat and its manufacturing method ( It is disclosed in Korean Patent No. 10-1687172), and mostly relates to a product in which a squid is partially mixed with general processed foods or using a simple process such as fish paste manufacturing or roasting using squid ground meat.

In the industry, it is required to establish a variety of squid seasoning foods for snacks, snacks or children's snacks using squid, and to establish technology for developing high value-added seafood processed food customized for export.

Accordingly, the present inventors continue to research the squid crunch product to improve the crispy squid crunch of the squid and squid unpleasant odor and prevent the separation of squid flesh and fried clothes squid The crispy squid crunch is made by salting the meat using seasoning salts containing salt and phosphate, and applying the salted squid meat using a compounding mixture containing potato starch, corn starch, forceful powder and corn powder in a specific weight ratio. The present invention has been completed by discovering that it is possible to obtain a cuttlefish crunch which improves and prevents the separation of cuttlefish meat and fried clothes while reducing the odor of flour and cuttlefish.

Accordingly, another technical problem to be solved by the present invention is to improve the crispy, the discomfort of the flour squid and squid is reduced, to provide a seasoning salt composition for preparing squid crunch that can prevent the phenomenon that the cuttlefish meat and fried clothes are separated It is to.

Another technical problem to be solved by the present invention is to provide a compounding composition for preparing squid crunch, which can reduce the discomfort of the flour squid and squid while improving the crispness, and prevent the squid meat and the fried clothes are separated.

Another technical problem to be solved by the present invention is to provide a manufacturing method of the squid crunch that can improve the crispness and the discomfort of the flour squid and squid is reduced, to prevent the phenomenon that the cuttlefish meat and fried clothes are separated.

Another technical problem to be solved by the present invention is to improve the crisp prepared according to the manufacturing method to reduce the discomfort of the flour squid and squid, and to provide a squid crunch with the phenomenon that the squid flesh and fried clothes are prevented from being separated will be.

In order to solve the above technical problem, the present invention provides a seasoning salt composition for squid crunch comprising a salt 25 to 35% by weight and phosphate 15 to 20% by weight.

In addition, the present invention comprises a mixture of potato starch and corn starch in a weight ratio of 1: 2 to 1: 3 and a mixture of force starch and corn powder in a weight ratio of 1: 1 to 1: 1.2. Provided is a blending composition for squid crunch.

In another aspect, the present invention provides a method for producing a squid crunch comprising the following steps:

(S1) preparing the cuttlefish by trimming and cutting the cuttlefish;

(S2) adding phosphate-containing seasoning salt in an amount of 1 to 2% by weight based on the total weight of the cut squid meat to salt the squid meat;

(S3) the salted squid meat comprising a mixture of potato starch and corn starch mixed at a weight ratio of 1: 2 to 1: 3 and a mixture of forceful powder and corn powder at a weight ratio of 1: 1 to 1: 1.2. Firstly applying the compounding mix;

(S4) adding the squid meat first applied to the blended mixture to the mixture of the blended mixture and water in a weight ratio of 1: 2 to 3 and applying the second;

(S5) a mixture of potato starch and corn starch in a weight ratio of 1: 2 to 1: 3 and a mixture of forceful powder and corn powder in a weight ratio of 1: 1 to 1: 1.2 in the second applied squid meat Applying a blend containing a third mixture; And

(S6) molding and freezing the third applied squid flesh.

According to the present invention, while the crispness of the squid crunch is improved, the odor of the flour squid and the cuttlefish is reduced, and the squid crunch is not separated from the cuttlefish meat and the fried clothes.

The squid used in the present invention is a squid that is distributed as a marine product, and the kind of such squid is not greatly limited. Compared with the general squid, the great squid has a thick and thick meat, so it has a characteristic tough texture and lacks rich flavor and taste.

According to a specific embodiment of the present invention, the squid which is a raw material of the squid crunch was used to purchase a torso cut to a size of 1 × 1 × 6 cm except for a region containing cartilage and an excessively small size.

According to one embodiment of the present invention, the taste and aroma of squid crunch can be increased by immersing seasoning salt in squid meat, the seasoning salt containing salt in an amount of 25 to 35% by weight, phosphate It is characterized in that it comprises an amount of 15 to 20% by weight, the salt and phosphate may improve the texture of the squid and improve the flavor. At this time, if the amount of salt and phosphate is out of the above range, it is not only difficult to improve the texture of the squid, but also cannot improve the flavor.

According to a specific embodiment of the present invention, by using the seasoning salting agent, the thickness is thicker and the meat is harder than the general squid, and has a characteristic tough texture, and the texture and flavor of the giant squid lacking the savory taste and flavor can be improved. have.

According to a specific embodiment of the present invention, the phosphate-containing seasoning salt may be used in an amount of 1 to 2% by weight based on the total weight of the cuttlefish meat. At this time, if the amount of seasoning salt is out of the above range it is difficult to obtain a crispy texture of squid crunch, it is difficult to improve the odor of flour and squid.

According to a specific embodiment of the present invention, the seasoning salt is an ingredient for improving the taste of the squid crunch, sugar, onion powder, garlic powder, pepper powder, MSG and the like can be added in addition to salt and phosphate.

According to one embodiment of the present invention, the mixed mix for applying squid flesh when preparing squid crunch is a mixture of potato starch and corn starch in a weight ratio of 1: 2 to 1: 3, and a force powder and corn powder 1: 1. To 1: 1.2, characterized in that it comprises a mixture mixed in a weight ratio.

When the mixed weight ratio of the potato starch and corn starch is out of the range, it is difficult to obtain a crispy texture of squid crunch, and it is difficult to improve the unpleasant odor of flour and squid.

Similarly, when the mixed weight ratio of the above-mentioned flour and corn powder is out of the range, it is difficult to obtain a crispy texture of squid crunch, and it is difficult to improve the odor of flour and squid.

According to a specific embodiment of the present invention, in addition to the potato starch, corn starch, powerful flour and corn powder, the mixing mix further improves the crispyness of the squid crunch by adding egg white powder, food binder, guar gum and xanthan gum, Prevents separation and can remove odor more efficiently. In this case, egg white powder, food binder, guar gum and xanthan gum are preferably contained in amounts of 2 to 4% by weight, 0.1 to 0.3% by weight, 0.2 to 0.4% by weight and 0.2 to 0.4% by weight based on the total weight of the blended mixture. Do.

According to a specific embodiment of the present invention, the crispness of the squid crunch can be improved by additionally adding sodium bicarbonate as the expanding agent.

According to a specific embodiment of the present invention, the compounding mix may further include phosphate, refined salt, gluten, pepper powder, white sugar, MSG, calcium carbonate, basil powder, etc., wherein the content thereof is appropriately adjusted according to preference. Can be.

According to one embodiment of the present invention, by applying the compounding mix first to the salted squid flesh, the crispy squid crunch can be more improved and odor can be removed more efficiently.

According to one embodiment of the present invention, the squid crunch of the squid crunch by using a mixture of the mixing mix and water in the weight ratio of 1: 2 to 1: 3 at the time of the second coating is applied It can improve and remove odor more efficiently. At this time, if the mixing weight ratio of the mixing mix and water is out of the range, it is difficult to obtain a crispy texture of squid crunch, and it is difficult to improve the odor of flour and squid.

According to one embodiment of the present invention, the squid flesh applied secondly with the mixture of the mixing mix and water may be applied three times using the same mixing mix during the first application.

According to one embodiment of the invention, there are no specific limitations to the conditions used in shaping and freezing the third applied squid meat, and in the present invention, for example, at -20 to -15 ° C at 20 Frozen for 28 hours.

The cuttlefish crunch prepared according to the present invention can be frozen and packaged and distributed according to a conventional distribution method.

As described above, according to the manufacturing method of the squid crunch of the present invention, it is possible to obtain a squid crunch with a reduction in the phenomenon that the squid flesh and the fried clothes are separated while the crispness is improved and the odor of the squid is reduced.

1 shows an example of a method for producing a squid crunch of the present invention.

Hereinafter, examples and the like will be described in detail to help understand the present invention. However, embodiments according to the present invention can be modified in many different forms, the scope of the invention should not be construed as limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

Production Example 1 Raw Material Treatment

The raw squid raw material used in the experiment was purchased from Daepoong Fisheries Co., Ltd., which was cut to 1x1x6cm in size, and was used except for parts containing cartilage and excessively small size. The purchased raw materials were cut and shipped frozen to Kyungsung University Food Science and Technology Laboratory. On the day of arrival, the raw materials were stored in -18 ± freezing chamber in nylon / PE vacuum bags.

Preparation Example 2 Preparation of Seasoning Salts

Seasoning salt was prepared according to the formulation shown in Table 1. The salt used was refined salt, and the sugar used white sugar. Spices were onion powder, garlic powder, pepper powder and MSG.

material Addition amount (%, W / W) Salt 30.20 phosphate 18.10 Sugar 30.10 Onion Powder 6.00 Garlic Powder 6.00 Pepper powder 9.00 MSG 0.60 synthesis system 100.00

Preparation Example 3 Preparation of Mixing Mix

Mixing mixes were prepared by varying the mixing ratio of the additives according to the purpose of the experiment shown in Table 2 below.

material Addition amount (%, W / W) Corn starch 50.00 Potato starch 20.00 weak flour 10.00 Corn Powder 11.50 phosphate 0.30 Refined salt 1.00 gluten 1.00 Pepper powder 0.20 Egg white powder 3.00 Food Binder 0.20 Guar gum 0.30 Xanthan Gum 0.30 White sugar 0.50 MSG 0.10 Sodium bicarbonate 1.00 Calcium carbonate 0.50 Basil powder 0.10 synthesis system 100.00

Example 1 Preparation of Squid Crunch

In this experiment, squid crunches were prepared according to the flowchart shown in FIG. First, 1.5% by weight of the seasoning salt agent was added to the total weight of the squid meat, which had been thawed, and mixed for 5 minutes with a mixer (5KSM7990, Whirlpool Co., Saint Joseph, MI, USA) for dyeing. After applying the compounding mix to the salted squid meat first, the excess powder was shaken off to complete the coating (primary battering).

Subsequently, the first coated squid meat is put into a water batter in which the mixing mix and water are mixed at a constant weight ratio and subjected to the second battering. Then, the squid is applied using the mixing mix and excess powder is removed to prepare squid crunches. It was. The prepared squid crunches were put in a nylon / PE vacuum packaging bag and frozen in a -18 ± freezer for at least 24 hours.The frozen squid crunches were fried using a fryer (CFR-171E, SK Magic Inc., Hwaseong, Korea). 100 ± soybean oil was soaked for 100 seconds. After cooling at room temperature for 5 minutes, the analysis was performed.

<Test Example 1> Comparison of texture of cuttlefish meat according to the components of seasoning salt

In order to improve the texture of the cuttlefish meat and to compare the effects of the salt and phosphate addition method to impart the flavor, the cuttlefish was salted in the following manner. Dyeing conditions were set at 2 ° C. for 3 hours, and squid crunches were prepared according to Example 1 immediately after dyeing.

Treatment 1: Add 0.5% salt of squid weight; Treatment 2: adding 0.5% salt solution equal to 5 times the weight of cuttlefish meat; Treatment 3: addition of 0.5% salt solution corresponding to 10 times the weight of cuttlefish meat; Treatment 4: Add 0.5% salt, 0.5% phosphate by weight of cuttlefish meat; Treatment 5: Add 0.5% salt and phosphate mixture solution equal to 5 times the weight of squid flesh; And treatment 6: adding 0.5% salt and phosphate solution corresponding to 10 times the weight of cuttlefish meat

(1) sensory evaluation

Seven pre-trained panels were constructed and sensory evaluation was conducted on crispy, peeling, off-flavor and overall preference of squid crunch. Depending on the item, crispness refers to the degree of crispness of the fried food, and is based on crispy (5 points), crispy (4 points), normal (3 points), damp (2 points), and very damp (1 point). Evaluated. Peeling refers to the degree of separation of squid meat and fried food after milking the product, and it is not peeled at all (5 points), not peeled off (4 points), normal (3 points), peeled off (2 points), very well Peeling was evaluated based on 1 point. Flour odor is an unpleasant flour odor that can come from squid crunches and has no flour odor at all (5 points), almost no flour odor (4 points), normal (3 points), and a little flour odor (2 points) The flour odor was very severe (1 point). Squid discomfort refers to the irritating ammonia odor that can come from squid crunches, with no squid discomfort (5 points), almost no squid discomfort (4 points), moderate (3 points), with a slight squid discomfort (2 points) and squid discomfort were very severe (1 point). Comprehensive preference is evaluated based on the overall quality of the product, which is very good (5 points), excellent (4 points), moderate (3 points), poor (2 points), and very poor (1 point). Evaluated. The prepared squid crunch is shown in Table 3 by comparing the organoleptic characteristics according to the method of adding salt and phosphate as a control of the Ochan crunky product, which is a ready-made product of Daepoong Seafood Co., Ltd.

Treatment Characteristic Crunchy exfoliation Comprehensive
Symbol Control Squid flesh was much tougher than all the treatments added with phosphate. 2.67 ± 0.33 ^C 2.67 ± 0.33 ^B 2.00 ± 0.58 ^C Treatment Zone 1 It was the most crispy and had the highest overall acceptability except for Treatment 2. 4.67 ± 0.33 ^A 4.00 ± 0.33 ^A 4.00 ± 0.58 ^AB Treatment Zone 2 It was very fresh and didn't taste like squid and it had a good separation from the fried clothes. 3.00 ± 0.00 ^C 2.33 ± 0.00 ^B 2.33 ± 0.33 ^BC Treatment Zone 3 The squid meat tasted a little less than the treatment 4 and was fresh, and the fried clothes were separated well. 3.00 ± 0.57 ^C 2.67 ± 0.58 ^B 2.67 ± 0.67 ^BC Treatment Zone 4 Overall preference was the best compared to all other treatments. It was much softer than the salt added to the cuttlefish meat. 4.33 ± 0.33 ^AB 4.00 ± 0.33 ^A 4.67 ± 0.33 ^A Treatment Zone 5 It tastes a little salty, but the taste of squid flesh was weaker than the treatments 1 and 4. Squid flesh was lighter than treatment 4. 3.33 ± 0.33 ^BC 3.00 ± 0.33 ^AB 2.67 ± 0.67 ^BC Treatment 6 It was less than treatment 3, but the squid meat was not tasted fresh. Squid flesh was lighter than treatment 4. 3.00 ± 0.33 ^C 3.00 ± 0.00 ^AB 2.33 ± 0.33 ^BC

As shown in Table 3, the crispyness was high in the treatments 1 and 4 ( p <0.05), but the treatment 4 was not different from the treatment 5 ( p > 0.05). Peeling was the best in treatments 1 and 4 added directly to squid meat ( p <0.05), but did not show a significant difference from treatments 5 and 6 ( p > 0.05). In the case of overall preference, the treatment groups 2, 3, 5, and 6 immersed in the solution showed no significant taste of the squid flesh, and were so fresh that they were significantly lower than the treatment group 4 directly added with salt and phosphate ( p <0.05). ). The texture of squid flesh was soft in the treatments except control and treatment 1, but considering the sensory characteristics, treatment 4 with phosphate and salt added showed the best sensory characteristics.

 Therefore, salt and phosphate can be used as a material to improve the texture of the squid flesh and to improve the flavor, and the method of adding was better than adding directly to the solution.

<Test Example 2> Comparison of texture of cuttlefish meat by introduction of dyeing process

From the results of Test Example 1, the addition of salt and phosphate to the squid flesh during the manufacture of squid crunch improved the texture of the squid and improved the flavor, but the odor was left in the squid flesh, and the salting time was long. Therefore, in order to reduce off-flavor of squid flesh and further improve flavor and texture, seasoning salt preparation was prepared according to the formulation shown in Table 1 by adding sugar and spices. In addition, after the addition of the seasoning salting agent in order to shorten the salting time, a dyeing process of mixing for 5 minutes with a mixer (5KSM7990, Whirlpool Co., Saint Joseph, MI, USA) was introduced. At this time, the amount of seasoning salt added was added in an amount corresponding to 1.5% of the weight of the cuttlefish meat in consideration of the salty taste of the cuttlefish meat itself.

In order to compare the sensory characteristics of squid crunches according to the introduction of the dyeing process, the squid crunch (control) without the salting process and the squid crunch (treatment) to which the salting process was added were prepared according to the process as shown in FIG. Was compared. Sensory evaluation results according to the introduction of the dyeing process is shown in Table 4 below.

As shown in Table 4, there was no significant difference between treatments in all sensory characteristics ( p > 0.05). However, the treatment group adopting the salting process showed better flavor and texture of squid crunch than the control group.

(1) Battering yield measurement

Battering yield was measured as the weight before and after the battering (weight after dyeing) and the weight after the battering treatment, and expressed as the ratio of the weight before and after battering using the following equation (1).

(2) Measuring the measuring yield

The heating yield was measured as the weight before and after the milking after the weight of each treatment and the weight after lactation, using the following equation (2).

(3) Measuring processing yield

The processing yield was measured as the weight of the salted squid and the after-melting weight of the raw material for each treatment, and then expressed as the ratio of the weight before and after processing using the following equation (3).

Processing yields according to the introduction of the dyeing process are shown in Table 5 below.

As shown in Table 5, there was no difference between the two treatments in the battering yield ( p > 0.05), but the heating yield showed a significantly higher value in the treatment incorporating the dyeing process ( p <0.05).

Therefore, in order to improve the flavor and texture of the cuttlefish crunch and to increase the heating yield, it was decided to introduce a salting process in the manufacture of the cuttlefish crunch. In addition, as a result of sensory evaluation, because the flavor of the salted squid crunch was excellent, Table 2 was determined as the final seasoning salt mixture ratio, and the seasoning salt addition level was determined to be 1.5% of the squid flesh weight.

<Test Example 3> Comparison of quality characteristics according to corn starch / potato starch mixing ratio

In order to determine the optimum mixing ratio of starch materials such as corn starch and potato starch added in a large amount in the mixing mix, the mixing ratio of starch in the mixing mix used to prepare squid crunches is shown in Table 6 as shown in Table 6 (10% potato starch, corn Starch 60%), treatment 9 (potato starch 20%, corn starch 50%), treatment 10 (potato starch 30%, corn starch 40%), treatment 11 (potato starch 40%, corn starch 30%), treatment 12 ( 50% of potato starch and 20% of corn starch) was prepared in the same manner as in Example 1, except that the mixing mix and water in the second battering ratio of 1: 2.5 by weight. Since then, the quality characteristics of the prepared squid crunches were compared.

material Treatment Zone 8 Treatment District 9 Treatment Zone 10 Treatment District 11 Treatment Zone 12 Corn starch 60.00 50.00 40.00 30.00 20.00 Potato starch 10.00 20.00 30.00 40.00 50.00 weak flour 10.00 10.00 10.00 10.00 10.00 Corn Powder 11.50 11.50 11.50 11.50 11.50 phosphate 0.30 0.30 0.30 0.30 0.30 Refined salt 1.00 1.00 1.00 1.00 1.00 gluten 1.00 1.00 1.00 1.00 1.00 Pepper powder 0.20 0.20 0.20 0.20 0.20 Egg white powder 3.00 3.00 3.00 3.00 3.00 Food Binder 0.20 0.20 0.20 0.20 0.20 Guar gum 0.30 0.30 0.30 0.30 0.30 Xanthan Gum 0.30 0.30 0.30 0.30 0.30 White sugar 0.50 0.50 0.50 0.50 0.50 MSG 0.10 0.10 0.10 0.10 0.10 Hydrogen carbonate
salt 1.00 1.00 1.00 1.00 1.00 Calcium carbonate 0.50 0.50 0.50 0.50 0.50 Basil powder 0.10 0.10 0.10 0.10 0.10 synthesis system 100.00 100.00 100.00 100.00 100.00

(1) sensory evaluation

The sensory evaluation of squid crunches prepared with different mixing ratios of starch in the blended mix was performed. The results are shown in Table 7 below.

As shown in Table 7, crispy, peeled, flour and squid discomfort showed excellent quality in all treatments and did not show a significant difference ( p > 0.05). In terms of overall preference, treatments 8 and 12 were somewhat higher, but there were no significant differences among the treatments ( p > 0.05).

(2) Battering yield, heating yield and processing yield measurement

The results of battering yield, heating yield and processing yield are shown in Table 8 below.

As shown in Table 8, the battering yield of the treatment group 8 showed a low value ( p <0.05) and there was no significant difference between the other treatments ( p > 0.05). The heating yield was lower than that of other treatments, but there was no significant difference in all treatments ( p > 0.05). Processing yield was very low in treatment 8 compared to other treatments ( p <0.05).

(3) chromaticity measurement

The surface of the sample was measured using a chroma meter (CR 400, Konica Minolta Sensing Inc., Osaka, Japan) using the L ^* value for lightness, the a ^* value for redness, and the yellowness ( b ^* value indicating yellowness) was measured. The standard color used was a calibration plate with L ^* value of +94.87, a ^* value of -0.39, and b ^* value of +3.88. The results of chromaticity are shown in Table 9 below.

As shown in Table 9, L ^* value, a ^* value did not show a significant difference between all treatments ( p > 0.05). The b ^* value was higher in the treatment group 8 ( p <0.05), but was not different from the treatment group 10 and the treatment group 12 ( p > 0.05).

(4) pH measurement

Take 5g of the sample, mix 25mL of distilled water, homogenize for 20 seconds at 8,000rpm using a homogenizer (DI 25 basic, IKA ^® -WerkeGmbH & Co.KG, Staufen, Germery), and then use a pH meter (Fisher Scientific accumet AB150, Thermo Fisher Scientific) , Inc., Singapore, Singapore).

(5) Moisture content measurement

The water content was analyzed by 105 ° C atmospheric pressure drying according to the AOAC method (1995).

(6) Shear force measurement

The prepared sample was cut using a device measuring 1.5x4 cm, and the hardness of the sample was measured using a texture analyzer (TA-XT2 i , Stable Micro System Ltd., Surrey, UK) equipped with a Warner Bratzler blade. . At this time, the cross head speed was 5 mm / sec.

The results are shown in Table 10 below.

As shown in Table 10, the pH tended to increase as the mixing ratio of potato starch increased ( p <0.05), but there was no significant difference between the treatment 10, treatment 11, and treatment 12 ( p > 0.05). . Moisture content and shear force were not significantly different in all treatments ( p> 0.05).

As a result, in the case of treatment 8, the battering yield and the processing yield dropped significantly, but the quality was good when the addition ratio of potato starch was 20% or more. There was almost no difference in sensory properties and quality in the treatments with good yields (processes 9, 10, 11 and 12). Treatment 9 (potato starch 20%, corn starch 50%) was finally determined by the mixing ratio of the starch material of the blend.

<Test Example 4> Comparison of quality characteristics according to the mixing ratio of the flour / corn powder

In order to determine the optimal mixing ratio of the force powder and corn powder in the mixing mix, the mixing ratio of the force powder and the corn powder in the mixing mix used to prepare the squid crunch is shown in Table 11 as shown in Table 11 (force content 0%, corn powder 21.5%), Treatment group 14 (5% force, corn powder 16.5%), treatment unit 15 (10% force, corn powder 11.5%), treatment group 16 (15% force, corn powder 6.5%), treatment group 17 (20% force, corn powder 1.5) %) To prepare a squid crunch in the same manner as in Test Example 1. Since then, the quality characteristics of the prepared squid crunches were compared.

material Treatment District 13 Treatment Zone 14 Treatment Zone 15 Treatment District 16 Treatment Zone 17 Corn starch 50.00 50.00 50.00 50.00 50.00 Potato starch 20.00 20.00 20.00 20.00 20.00 weak flour 0.00 5.00 10.00 15.00 20.00 Corn Powder 21.50 16.50 11.50 6.50 1.50 phosphate 0.30 0.30 0.30 0.30 0.30 Refined salt 1.00 1.00 1.00 1.00 1.00 gluten 1.00 1.00 1.00 1.00 1.00 Pepper powder 0.20 0.20 0.20 0.20 0.20 Egg white powder 3.00 3.00 3.00 3.00 3.00 Food Binder 0.20 0.20 0.20 0.20 0.20 Guar gum 0.30 0.30 0.30 0.30 0.30 Xanthan Gum 0.30 0.30 0.30 0.30 0.30 White sugar 0.50 0.50 0.50 0.50 0.50 MSG 0.10 0.10 0.10 0.10 0.10 Hydrogen carbonate
salt 1.00 1.00 1.00 1.00 1.00 Calcium carbonate 0.50 0.50 0.50 0.50 0.50 Basil powder 0.10 0.10 0.10 0.10 0.10 synthesis system 100.00 100.00 100.00 100.00 100.00

(1) sensory evaluation

Sensory evaluation results of the squid crunch prepared differently the mixing ratio of the force component and the corn powder in the mix is shown in Table 12 below.

As shown in Table 12, the crispness was excellent in the treatment treatment 14 and treatment 15 ( p <0.05), there was no significant difference between the treatment 13 ( p > 0.05). The peeling and squid odor did not show any significant difference in all treatments ( p > 0.05), and the quality was excellent in the range of 4.5 ~ 4.8 points and 4.2 ~ 4.5 points, respectively. Flour odor showed poor quality in the treatment group with high addition ratio of force component ( p <0.05). The overall preference was high in the treatments 13, 14, and 15 ( p <0.05). However, in the treatments 13 and 14, the fried clothes were slightly sweet and sticky, which gave an unpleasant feeling.

(2) Battering yield, heating yield and processing yield measurement

The results of the battering yield, heating yield and processing yield measurements are shown in Table 13 below.

As shown in Table 13, the battering yield, the heating yield was not significantly different in all treatments ( p > 0.05). The treatment yield of the treatment group 17 showed the best quality ( p <0.05), but there was no difference between the treatment group 13 and 14 ( p > 0.05).

(3) chromaticity measurement

The results of chromaticity are shown in Table 14 below.

As shown in Table 14, the L ^* value was higher in the treatment group 15, the treatment group 16, the treatment group 17 added more than 10% of the force component ( p <0.05), was not different from the treatment group 14 ( p > 0.05). The a ^* value did not show a significant difference in all treatments ( p > 0.05) and the b ^* value decreased as the mixing ratio of the force component increased ( p <0.05).

(4) pH, water content and shear force measurement

pH, water content and shear force are shown in Table 15 below.

As shown in Table 15, the pH value of the treatment 13 was lower than the other treatments ( p <0.05), the other treatments did not show a significant difference ( p > 0.05). Water content is treated. 13, showed the lowest value in the treatment group 14 (p <0.05), was highest in the treatment group 16 (p <0.05) There was no difference between treatment groups and 17 (p <0.05). Shear force of treatment 15 and treatment 16 was higher than treatment 13, treatment 14 ( p < 0.05) and did not differ from treatment 17 ( p > 0.05).

As a result, treatments 13 and 14, which had a high corn powder content, had better processing yields than other treatments, but treatments 16 and 17, which had a sticky fried food and had a high content of force, had a significant decrease in crispness and a strong odor of flour. The quality was poor. Therefore, the mixing ratio of the force powder / corn powder in the compounding mix was determined as the treatment group 15 having excellent sensory characteristics.

<Test Example 5> Comparison of quality characteristics according to the addition of various peeling prevention materials

Squid crunches have a high degree of separation between squid meat and fried clothes, which often degrades the quality of the product. In order to solve this problem, in accordance with the combination shown in Table 16 to enhance the anti-peeping effect in the mixing mix based on the mixing ratio of corn starch / potato starch, force powder / corn powder determined in 3 and 4 in the test 18 (Guar) Gum, xanthan gum added), treatment 19 (added egg white powder), treatment 20 (added food binder), treatment 21 (guar gum, xanthan gum, egg white powder, food binder added) by adding a variety of peeling prevention material Prepared. Squid crunches were prepared using a blended mix containing anti-skin material, and squid crunches without peeling material were added to the blended mix as a control.

material Control Treatment 18 Treatment 19 Treatment District 20 Treatment zone 21 Corn starch 53.80 53.20 50.80 53.60 50.00 Potato starch 20.00 20.00 20.00 20.00 20.00 weak flour 10.00 10.00 10.00 10.00 10.00 Corn Powder 11.50 11.50 11.50 11.50 11.50 phosphate 0.30 0.30 0.30 0.30 0.30 Refined salt 1.00 1.00 1.00 1.00 1.00 gluten 1.00 1.00 1.00 1.00 1.00 Pepper powder 0.20 0.20 0.20 0.20 0.20 Egg white powder 0.00 0.00 3.00 0.00 3.00 Food Binder 0.00 0.00 0.00 0.20 0.20 Guar gum 0.00 0.30 0.00 0.00 0.30 Xanthan Gum 0.00 0.30 0.00 0.00 0.30 White sugar 0.50 0.50 0.50 0.50 0.50 MSG 0.10 0.10 0.10 0.10 0.10 Hydrogen carbonate
salt 1.00 1.00 1.00 1.00 1.00 Calcium carbonate 0.50 0.50 0.50 0.50 0.50 Basil powder 0.10 0.10 0.10 0.10 0.10 synthesis system 100.00 100.00 100.00 100.00 100.00

(1) sensory evaluation

The sensory evaluation results of the squid crunch prepared by using the mixing mix added with various peeling prevention materials are shown in Table 17 below.

As shown in Table 17, the crispyness of the treatment 20 added with the food binder was the best, while the control showed the poorest quality ( p <0.05). No significant difference in crispness was seen between treatments 18, 19, and 21 ( p > 0.05). Peeling was significantly higher in the treatments 20 and 21 than the other treatments, but there was no significant difference in all treatments ( p > 0.05).

Flour odor was higher than control 20, and all treatments except for treatment 20 did not show a significant difference ( p > 0.05). Squid odor was 4.17 ~ 4.50 and all treatments were excellent and there was no significant difference ( p > 0.05). The overall acceptability was the lowest in the control and the highest in the control ( p <0.05). In addition, treatment 20 did not show a difference between treatment 19 and treatment 21 ( p > 0.05). When gum was added, the batter added a viscosity to the water batter to thicken the dough on the squid meat, but the fried clothes were easily peeled off during the milking. When egg white powder was added, it gave a fried taste to the fried clothes, strengthened the fried clothes, and prevented peeling, but there was a space between squid and fried clothes. When food binders were added, the squid flesh and fried clothes did not fall off and attached well. When gum, egg white powder and food binder were added together, it was effective to prevent separation of fried clothes and showed excellent quality characteristics.

(2) Battering yield, heating yield and processing yield measurement

The results of the battering yield, heating yield and processing yield measurements are shown in Table 18 below.

As shown in Table 18, the battering yield was higher in the treatment group 18, 21 treated with the gum compared to the control, and the treatment group 18 added with the gum alone was the highest ( p <0.05). In heating yield, treatment 20 was the lowest ( p <0.05) compared to control, treatment 18, treatment 19 and treatment 21 ( p <0.05), and the other treatments (treatments 18, 19 and 21) did not differ from control ( p > 0.05). The treatment yields of treatment 18 and treatment 21 were higher than those of control, and treatment 19 and treatment 20 showed no difference between control and treatment ( p > 0.05).

(3) chromaticity measurement

The results of chromaticity are shown in Table 19 below.

As shown in Table 19, L ^* value of treatment 19 and treatment 21 was higher than the control ( p <0.05), the other treatments did not differ from the control ( p > 0.05). The a ^* value of treatment 20 was significantly higher than treatment 18 ( p <0.05) and there was no significant difference from other treatments ( p > 0.05). The b ^* value was higher in the treatment group 18 and the treatment group 20 than the control group ( p <0.05), and the treatment group 19 and the treatment group 21 were not different from the control group ( p > 0.05).

(4) pH, water content and shear force measurement

The results of pH, water content and shear force are shown in Table 20 below.

As shown in Table 20, the pH of all treatments was higher than the control ( p <0.05), the treatment 18, treatment 19 and 21 showed the highest value ( p <0.05). Moisture content of all treatments was higher than control ( p <0.05), and among treatments, treatments 18 and 21 showed the highest values ( p <0.05). Shear force was higher in Control 21 than in Control and other treatments ( p <0.05), but there was no significant difference in all controls and treatments except Treatment 21 ( p > 0.05).

As a result, the peeling prevention material added to the blended mix was determined to be effective in the prevention of frying clothes separation and treatment group 21 (gum, egg white powder, food binder mixed addition) having excellent sensory properties.

<Test Example 6> Determination of the optimum mixing ratio of the mixing mix and water in the production of water batter

Treatment 22 (compound mix: water = 1: 2), treatment 23 (compound mix: water = 1: 2.5), treatment 24 (compound mix: water = 1: 3) as a blending mix ratio as shown in Table 21 below After the squid crunches were prepared at a ratio of 25 (mixture mix: water = 1: 3.5), the quality characteristics were compared.

(1) sensory evaluation

Sensory evaluation results according to the mixing ratio of the water batter of the mixing mix are shown in Table 22 below.

As shown in Table 22, the crispyness of the treatment group 22 was lower than that of the other treatment groups ( p <0.05), but was not different from the treatment group 23 ( p > 0.05). Peeling and off-flavor did not show significant difference in all treatments ( p > 0.05). The overall acceptability was better in the treatment group 24 than in the treatment group 22 ( p <0.05), but there was no significant difference between the treatment group 23 and the treatment group 25 ( p > 0.05).

(2) Battering yield, heating yield and processing yield measurement

Battering, heating and processing yield according to the mixing ratio of the water batter of the mixing mix is shown in Table 23 below.

As shown in Table 23, the battering yield of the treatment 22 was significantly higher than the other treatment ( p <0.05). The heating yield was the highest in the treatment group 22 ( p <0.05), but there was no significant difference from the treatment group 25 ( p > 0.05).

In process yield, treatment 22 showed the highest quality, but the sensory characteristics were inferior to other treatments, and the texture was slightly harder in the fried clothes. The treatments 24 and 25 were excellent in crispness, but the fried clothes became greasy and easily dampened over time. Therefore, the mixing ratio of the final water batter of the mixing mix was determined to be 1: 2.5 ratio of the mixing mix and water having good organoleptic properties and excellent processability.

Test Example 7 Comparison of Quality Characteristics by Addition of Various Expansion Agents in Water Batteries

Squid crunches were prepared after adding an amount corresponding to 1% of the weight of the water batter with sodium bicarbonate (treatment 26) and calcium lactate (treatment 27). At this time, the control agent was not added to the water batter as a control and the quality characteristics between the control and the treatment were compared.

Sensory evaluation results according to the addition of various expanding agents in the water batter are shown in Table 24 below.

As shown in Table 24, the crispyness of the treatment groups to which the swelling agent was added was significantly higher than the control ( p <0.05). There was no significant difference in peeling ( p > 0.05), but the treatments showed higher values than the control. Off-flavor was not different among all treatments ( p > 0.05). The overall acceptability was higher in the treatments than the control ( p <0.05). There was no significant difference between the treatments ( p > 0.05), but in the treatments 27, the texture of the unpleasant powder was felt in the fried clothes.

Processing yields according to the addition of various expanding agents in the water batter are shown in Table 25 below.

As shown in Table 25, the battering yield and the heating yield did not show a significant difference in all treatments ( p > 0.05).

Therefore, the processing yield was not different when adding the swelling agent, but in the sensory evaluation results, it was decided to add sodium hydrogencarbonate in the water batter, which has excellent crispness and overall acceptability and has no unpleasant powdery texture.

Claims (7)

Seasoning salt composition for squid crunch comprising 25 to 35% by weight salt and 15 to 20% by weight phosphate. Mixed mix for squid crunchy, characterized in that it comprises a mixture of potato starch and corn starch in a weight ratio of 1: 2 to 1: 3 and a mixture of force starch and corn powder in a weight ratio of 1: 1 to 1: 1.2 Composition. Method for producing a squid crunch comprising the following steps:
(S1) preparing the cuttlefish by trimming and cutting the cuttlefish;
(S2) adding phosphate-containing seasoning salt in an amount of 1 to 2% by weight based on the total weight of the cut squid meat to salt the squid meat;
(S3) the salted squid meat comprising a mixture of potato starch and corn starch mixed at a weight ratio of 1: 2 to 1: 3 and a mixture of forceful powder and corn powder at a weight ratio of 1: 1 to 1: 1.2. Firstly applying the compounding mix;
(S4) adding the squid meat first coated with the blended mixture to a mixture of the blended mix and water in a weight ratio of 1: 2 to 1: 3 and applying the second mixture;
(S5) a mixture of potato starch and corn starch in a weight ratio of 1: 2 to 1: 3 and a mixture of forceful powder and corn powder in a weight ratio of 1: 1 to 1: 1.2 in the second applied squid meat Applying a blend containing a third mixture; And
(S6) molding and freezing the third applied squid flesh. The method of claim 3, wherein
The seasoning salt preparation method of the squid crunch characterized in that it comprises 25 to 35% by weight salt and 15 to 20% by weight phosphate. The method of claim 3, wherein
The blended mix may further contain egg white powder, food binder, guar gum and xanthan gum in an amount of 2 to 4 wt%, 0.1 to 0.3 wt%, 0.2 to 0.4 wt% and 0.2 to 0.4 wt% based on the total weight of the blend. Method for producing a squid crunch comprising a. The method of claim 3, wherein
Method for producing a squid crunch characterized in that the blend further comprises sodium hydrogen carbonate. Squid crunch prepared according to the method according to any one of claims 3 to 6.

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