KR20200049233A - Manufacturing method of forzen sea cucuber using low-temperrature vacuum drier technique - Google Patents
Manufacturing method of forzen sea cucuber using low-temperrature vacuum drier technique Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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Abstract
Description
개시된 내용은 저온진공건조 기술을 이용한 냉동해삼의 제조방법에 관한 것으로, 더욱 상세하게는 변질이 억제되어 우수한 보존성을 나타낼 뿐만 아니라, 해동 후에 물불림 과정없이 식재료로 즉시 사용이 가능한 해삼을 제공하는 저온진공건조 기술을 이용한 냉동해삼의 제조방법에 관한 것이다.
The disclosed content relates to a method of manufacturing frozen sea cucumber using a low-temperature vacuum drying technique, and more specifically, not only exhibits excellent preservation by suppressing deterioration, but also provides low-temperature sea cucumber that can be used immediately as a food material without a process of soaking after thawing. It relates to a method of manufacturing frozen sea cucumber using vacuum drying technology.
해삼은 중국을 비롯한 동양에서 옛부터 진액을 보하는 약으로서, 당뇨병, 천식 등에 탁월한 효과를 나타내고, 여름에 온도 상승으로 땀을 많이 흘려 기력상실과 허탈상태에 빠졌을 때 기력을 되찾을 수 있는 약으로 알려져 있다.Sea cucumber is a medicine that preserves essence from the past in China and the East, and has excellent effects on diabetes, asthma, etc., and is a medicine that can regain energy when lost in energy and collapse due to increased sweat in the summer. Is known.
해삼은 몸의 일부가 절단되었을 때 3개월만에 절단부위가 원상 복귀되고, 내장이 제거되어도 1개월만에 새로운 내장이 생기는 놀라운 복원력을 가지고 있는 바, 한방과 민간요법에서는 해삼이 인체 단핵세포와 거식세포의 담식능력을 제고시켜 면역기능을 왕성하게 하고 상처의 치료에 효과가 있는 것으로 알려져 있다.The sea cucumber has the remarkable resilience that the cut part returns to its original state after 3 months when a part of the body is amputated, and a new intestine is created within 1 month even if the intestine is removed. It is known to enhance the phagocytosis ability of macrophages, to enhance the immune function and to be effective in treating wounds.
또한, 현대과학에 의해 밝혀진 바에 의하면, 해삼에는 단백질과 비타민 B류가 풍부하고, 요오드 성분이 다량 함유되어 있으며, 각종 식품 및 의약품의 원료로 사용되는 콘드로이틴성분이 다량 함유되어 있다.In addition, as revealed by modern science, sea cucumber is rich in protein and vitamin B, contains a large amount of iodine components, and contains a large amount of chondroitin components used as raw materials for various foods and medicines.
해삼의 주요성분은 당단백질과 황산콘드로이틴이며 당단백질로는 주로 퓨코스(fucose), 글루코스, 만누론산(mannuronic acid), N-아세틸글루코사민 등의 다당류로 주로 구성되어 있다.The main component of sea cucumber is glycoprotein and chondroitin sulfate, and the glycoprotein is mainly composed of polysaccharides such as fucose, glucose, mannuronic acid, and N-acetylglucosamine.
해삼의 영양학적 연구로는 혈소판 응집에 주요인이 되는 산성 점액성 다당류(acidic mucopolysaccaride)에 관한 연구 및 황산콘드로이틴과 같은 구조를 가지는 황산화 다당류의 구조 특성에 관한 연구가 있으며(Vieira et al., J. Biol. Chem.,263, 18176, 1998), 해삼의 체벽에서 분리한 글루코사미노글리칸의 구성성분과 함량을 보고한 것이 있고(Kariya et al.,J. Biol. Chem., 265, 5081, 1990), 해삼 체벽에서 추출한 황산콘드로이틴의 구조를 밝힌 것이 있다(Vieira et al., J. Biol.Chem., 266, 13530, 1991).Nutritional studies of sea cucumber include studies on acidic mucopolysaccaride, which is a major factor in platelet aggregation, and studies on the structural properties of sulfated polysaccharides having structures such as chondroitin sulfate (Vieira et al., J). Biol. Chem., 263, 18176, 1998), and reported the composition and content of glucosaminoglycans isolated from the body wall of sea cucumber (Kariya et al., J. Biol. Chem., 265, 5081) , 1990), which revealed the structure of chondroitin sulfate extracted from the body wall of sea cucumber (Vieira et al., J. Biol. Chem., 266, 13530, 1991).
이와 같이 주로 점착성이 있는 당단백질로 구성된 해삼은 유통 중 산소와의 접촉을 통해 쉽게 변질될 수 있으므로 2차적인 가공이 필요하지만, 아직 해삼을 이용하여 간식거리나 안주용 혹은 밥의 찬거리로 관능적 특성이 우수하고, 간단하게 즐겨 먹을 수 있고 나아가 저장성이 우수한 고부가가치의 해삼가공품을 제조한 예는 보고되지 않고 있는 상황이다.
As such, sea cucumber mainly composed of cohesive glycoproteins can be easily deteriorated through contact with oxygen during distribution. However, secondary processing is required, but the sensory properties of sea cucumber are still used as snacks, snacks, or cold rice. An example of manufacturing a high value-added sea cucumber processed product which is excellent, simple to enjoy, and has excellent storage properties has not been reported.
개시된 내용은 변질이 억제되어 우수한 보존성을 나타낼 뿐만 아니라, 해동 후에 물불림 과정없이 식재료로 즉시 사용이 가능한 해삼을 제공하는 저온진공건조 기술을 이용한 냉동해삼의 제조방법을 제공하는 것이다.
Disclosed is to provide a method of manufacturing frozen sea cucumber using a low-temperature vacuum drying technique that provides not only excellent quality of storage by inhibiting deterioration but also providing ready-to-use sea cucumber immediately after thawing.
하나의 일 실시예로서 이 개시의 내용은 해삼을 저온진공건조하는 제1저온진공건조단계, 상기 제1저온진공건조단계를 통해 건조된 해삼을 물에 불리는 물불림단계, 상기 물불림단계를 통해 불려진 해삼의 내장과 입을 제거한 후에 저온진공건조하는 제2저온진공건조단계 및 상기 제2저온진공건조단계를 통해 건조된 해삼을 냉동하는 냉동단계로 이루어지는 것을 특징으로 하는 저온진공건조 기술을 이용한 냉동해삼의 제조방법에 대해 기술하고 있다.As one embodiment, the contents of this disclosure include a first low-temperature vacuum drying step of low-temperature vacuum drying of sea cucumber, a water soaking step called sea water dried through the first low-temperature vacuum drying step, and the water soaking step. Frozen sea cucumber using low-temperature vacuum drying technology, characterized by comprising a second low-temperature vacuum drying step of drying the low-temperature vacuum after removing the intestines and mouth of the called sea cucumber and a freezing step of freezing the dried sea cucumber through the second low-temperature vacuum drying step. It describes the manufacturing method of.
바람직하기로는, 상기 제1저온진공건조단계는 해삼을 저온진공건조기에 투입하고 14 내지 16℃의 온도에서 1 내지 2시간 동안 가열하여 이루어질 수 있다.Preferably, the first low-temperature vacuum drying step may be performed by introducing sea cucumber into a low-temperature vacuum dryer and heating it at a temperature of 14 to 16 ° C. for 1 to 2 hours.
더 바람직하기로는, 상기 물불림단계는 70 내지 100시간 동안 이루어질 수 있다.More preferably, the soaking step may be performed for 70 to 100 hours.
더욱 바람직하기로는, 상기 제2저온진공건조단계는 저온진공건조기를 이용하여 14 내지 16℃의 온도에서 25 내지 35분 동안 이루어질 수 있다.More preferably, the second low temperature vacuum drying step may be performed for 25 to 35 minutes at a temperature of 14 to 16 ° C using a low temperature vacuum dryer.
더욱 더 바람직하기로는, 상기 냉동단계는 -40 내지 -30℃의 온도에서 20 내지 50시간 동안 이루어질 수 있다.
Even more preferably, the freezing step may be performed at a temperature of -40 to -30 ° C for 20 to 50 hours.
이상에서와 같은 저온진공건조 기술을 이용한 냉동해삼의 제조방법은 변질이 억제되어 우수한 보존성을 나타낼 뿐만 아니라, 해동 후에 물불림 과정없이 식재료로 즉시 사용이 가능한 해삼을 제공하는 탁월한 효과를 나타낸다.
The manufacturing method of frozen sea cucumber using the low-temperature vacuum drying technique as described above not only exhibits excellent preservation by suppressing deterioration, but also exhibits an excellent effect of providing sea cucumber that can be used immediately as a food material without a water soaking process after thawing.
도 1은 개시된 일 실시예에 따른 저온진공건조 기술을 이용한 냉동해삼의 제조방법을 나타낸 순서도이다.
도 2는 개시된 일 실시예에 따른 저온진공건조 기술을 이용한 냉동해삼의 제조방법에 적용된 저온진공건조기를 촬영하여 나타낸 사진이다.
도 3은 개시된 일 실시예에 따른 저온진공건조 기술을 이용한 냉동해삼의 제조방법을 통해 제조된 냉동해삼을 촬영하여 나타낸 사진이다.1 is a flow chart showing a method of manufacturing frozen sea cucumber using a low-temperature vacuum drying technique according to one disclosed embodiment.
FIG. 2 is a photograph showing a low temperature vacuum dryer applied to a method of manufacturing frozen sea cucumber using a low temperature vacuum drying technology according to one disclosed embodiment.
FIG. 3 is a photograph showing frozen sea cucumber produced through a method of manufacturing frozen sea cucumber using a low-temperature vacuum drying technique according to one disclosed embodiment.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.
Hereinafter, the preferred embodiment of the present invention and the physical properties of each component will be described in detail, but it is intended to be described in detail so that a person skilled in the art to which the present invention pertains can easily implement the invention. This does not mean that the technical spirit and scope of the present invention is limited.
개시된 저온진공건조 기술을 이용한 냉동해삼의 제조방법은 해삼을 저온진공건조하는 제1저온진공건조단계(S101), 상기 제1저온진공건조단계(S101)를 통해 건조된 해삼을 물에 불리는 물불림단계(S103), 상기 물불림단계(S103)를 통해 불려진 해삼의 내장과 입을 제거한 후에 저온진공건조하는 제2저온진공건조단계(S105) 및 상기 제2저온진공건조단계(S105)를 통해 건조된 해삼을 냉동하는 냉동단계(S107)로 이루어진다.
The method of manufacturing frozen sea cucumber using the disclosed low-temperature vacuum drying technique is a first low-temperature vacuum drying step (S101) of drying the sea cucumber at low temperature, and the sea cucumber dried through the first low-temperature vacuum drying step (S101) is called water. Step (S103), after removing the intestines and mouth of the sea cucumber called through the water soaking step (S103), the second low-temperature vacuum drying step (S105) and drying through the second low-temperature vacuum drying step (S105) It consists of a freezing step (S107) for freezing sea cucumber.
상기 제1저온진공건조단계(S101)는 해삼을 저온진공건조하는 단계로, 해삼을 저온진공건조기에 투입하고 14 내지 16℃의 온도에서 1 내지 2시간 동안 가열하여 이루어진다.The first low-temperature vacuum drying step (S101) is a step of vacuum drying the sea cucumber, and is made by introducing the sea cucumber into a low-temperature vacuum dryer and heating it at a temperature of 14 to 16 ° C for 1 to 2 hours.
해삼은 수분을 다량 함유하고 있기 때문에, 건조의 과정을 거치는 동안 쉽게 변질되는 특성을 나타내는데, 상기와 같은 조건으로 이루어지는 제1저온진공건조단계(S101)를 거치게 되면 해삼의 외부 표면의 수분이 빠르게 제거되면서 해삼의 내부로 변질을 유발하는 세균 등이 침투되는 것이 억제되어 변질을 방지할 수 있다.Since sea cucumber contains a large amount of moisture, it exhibits a property of being easily deteriorated during the process of drying. Upon passing through the first low temperature vacuum drying step (S101) consisting of the above conditions, moisture on the outer surface of sea cucumber is quickly removed. As it is prevented from infiltrating the bacteria causing the deterioration into the inside of sea cucumber, it is possible to prevent deterioration.
또한, 해삼은 요리를 위해서는 해삼을 물에 불리는 물불림 과정이 필히 동반되어야 하는데, 상기와 같이 제1저온진공건조단계(S101)를 거쳐 해삼의 표면이 건조되면 물불림 과정에서 알칼리성인 해삼육이 녹아내리는 것을 억제할 수 있다.In addition, sea cucumber must be accompanied by a water soaking process called sea water for cooking. When the surface of the sea cucumber is dried through the first low-temperature vacuum drying step (S101) as described above, alkaline sea cucumber meat is used in the water soaking process. Melting can be suppressed.
이때, 상기 저온진공건조기로는 한국특허등록 제10-0340117호 "농, 수, 임산물 저온 감압 건조장치"에 기재된 장치를 사용할 수 있으며, 상기 한국특허등록 제10-0340117호에 기재된 건조장치의 기본적인 구조는 내부를 밀폐하여 임의로 정하는 진공 압력을 유지되도록하여 피건조물을 얹어 놓고 건조시킬 수 있는 가열판이 내장되는 본체와, 상기 가열판으로 스팀을 순환되도록하는 열공급장치와, 상기 본체 내를 소정의 진공 압력 상태로 만드는 진공장치와, 본체내의 공기를 순환되도록하는 순환팬장치와 본체내의 수증기를 응축하여 물로 환원하는 냉각장치로 구성된다.At this time, as the low-temperature vacuum dryer, the apparatus described in Korean Patent Registration No. 10-0340117 "Low-temperature, low-pressure drying apparatus for agricultural, water, and forest products" can be used, and the basic of the drying apparatus described in Korean Patent Registration No. 10-0340117 The structure is sealed inside to maintain a vacuum pressure that is arbitrarily determined, and a main body in which a heating plate capable of placing and drying an object to be dried is built-in, a heat supply device for circulating steam through the heating plate, and a predetermined vacuum pressure in the main body. It consists of a vacuum device to make the state, a circulation fan device to circulate the air in the body, and a cooling device to condense the water vapor in the body and reduce it to water.
상기의 건조장치를 사용하게 해삼을 건조하게 되면 열풍건조나 동결건조에 비해 건조시간이나 에너지 소비량이 현저하게 감소하게 된다.
When the sea cucumber is dried using the above drying device, the drying time or energy consumption is significantly reduced compared to hot air drying or freeze drying.
상기 물불림단계(S103)는 상기 제1저온진공건조단계(S101)를 통해 건조된 해삼을 물에 불리는 단계로, 상기 제1저온진공건조단계(S101)를 통해 건조된 해삼을 물에 함침하고 70 내지 100시간 동안 불리는 과정으로 이루어진다.The soaking step (S103) is a step in which the sea cucumber dried through the first low temperature vacuum drying step (S101) is called water, and the sea cucumber dried through the first low temperature vacuum drying step (S101) is impregnated with water. It consists of a process called for 70 to 100 hours.
일반적으로 해삼은 건조된 형태로 냉동되기 때문에, 냉동상태의 해삼을 사용하고자 하는 경우에는 냉동된 해삼을 해동한 후에 물에 불리는 물불림 과정을 거치는데, 이러한 물불림과정은 통상적으로 3 내지 5일 동안 진행되기 때문에 번거로울 뿐만 아니라, 물불림 과정에서 알칼리성인 해삼육이 녹아내려 실제로 사용되는 해삼의 양이 줄어드는 문제점이 있었다.In general, sea cucumbers are frozen in a dried form, so when frozen sea cucumbers are used, the frozen sea cucumbers are defrosted, followed by a soaking process called water, which is usually 3 to 5 days. As it progresses for a while, it is not only cumbersome, but also has a problem in that the amount of sea cucumber actually used is reduced due to the melting of alkaline sea cucumber meat during the soaking process.
상기의 문제점을 해소하기 위해, 개시된 저온진공건조 기술을 이용한 냉동해삼의 제조방법은 해삼을 냉동하여 보관하기 전에 물불림 과정을 진행하는데, 상기 제1저온진공건조단계(S101)를 통해 해삼의 표면이 건조되어 막과 같은 역할을 하기 때문에, 물불림 과정에서 해삼육이 녹아내리는 것이 억제된다.In order to solve the above problems, the method of manufacturing frozen sea cucumber using the disclosed low-temperature vacuum drying technique proceeds with a soaking process before storing and storing the sea cucumber, the surface of the sea cucumber through the first low-temperature vacuum drying step (S101). Since it is dried and acts like a membrane, melting of sea cucumber meat during the soaking process is suppressed.
이때, 상기 물불림 과정에서 물불림 시간이 70시간 미만이면 해삼이 제대로 불려지지 않고, 상기 물불림 시간이 100시간을 초과하게 되면 해삼이 충분히 불려진 상태에서 계속적으로 물불림 과정을 진행하게 되는 것으로 바람직하지 못하다.
At this time, if the soaking time is less than 70 hours in the soaking process, sea cucumber is not properly called, and when the soaking time exceeds 100 hours, it is preferable to continue the soaking process while the sea cucumber is sufficiently soaked. Can't.
상기 제2저온진공건조단계(S105)는 상기 물불림단계(S103)를 통해 불려진 해삼의 내장과 입을 제거한 후에 저온진공건조하는 단계로, 상기 물불림단계(S103)를 통해 불려진 해삼의 내장과 입을 제거한 후에, 내장과 입이 제거된 해삼을 저온진공건조기에 투입하고 14 내지 16℃의 온도에서 25 내지 35분 동안 저온진공건조하는 단계다.The second low-temperature vacuum drying step (S105) is a step of vacuum drying the sea cucumber after removing the intestines and mouth of the sea cucumber called through the water soaking step (S103), the intestines and mouth of the sea cucumber called through the water soaking step (S103). After removal, the sea cucumber is removed from the intestines and mouth, and then put in a low-temperature vacuum dryer and dried at low temperature for 25 to 35 minutes at a temperature of 14 to 16 ° C.
상기의 과정으로 이루어지는 제2저온진공건조단계(S105)를 거치면, 물불림단계(S103)를 통해 물에 불려진 해삼의 내부는 완전히 건조되지 않고, 해삼의 표면만 빠르게 건조되기 때문에, 차후에 해삼을 사용하고자 하는 경우에 물불림 과정을 생략할 수 있다.When the second low-temperature vacuum drying step (S105) consisting of the above process is performed, the inside of the sea cucumber soaked in water through the soaking step (S103) is not completely dried, and only the surface of the sea cucumber is quickly dried, so that sea cucumber is used later. If desired, the soaking process can be omitted.
이때, 상기 제2저온진공건조단계(S105)에서 해삼을 건조하는데 사용되는 저온진공건조기는 상기 제1저온진공건조단계(S101)에 사용된 것과 동일한 장치를 이용할 수 있는데, 상기의 제2저온진공건조단계(S105)를 거치게 되면 해삼의 내부는 완전히 건조되지 않고 표면이 빠르게 건조되어 해삼의 변질이 억제되기 때문에 방부제나 별도의 첨가제를 사용하지 않고도 우수한 보존성을 나타낼 뿐만 아니라, 해삼을 해동함과 동시에 즉식 식재료로 사용할 수 있고, 경우에 따라서는 5 내지 10분 동안의 물불림 과정만으로도 식재료로 즉시 사용할 수 있는 해삼을 제공할 수 있다.
At this time, the low-temperature vacuum dryer used to dry sea cucumber in the second low-temperature vacuum drying step (S105) may use the same device used in the first low-temperature vacuum drying step (S101), wherein the second low temperature vacuum is used. When the drying step (S105) is performed, the inside of the sea cucumber is not completely dried, and the surface is quickly dried, so that the quality of sea cucumber is suppressed. Therefore, it exhibits excellent preservation properties without using preservatives or additional additives. That is, it can be used as a food ingredient, and in some cases, it is possible to provide a sea cucumber that can be used immediately as a food ingredient only by a soaking process for 5 to 10 minutes.
상기 냉동단계(S107)는 상기 제2저온진공건조단계(S105)를 통해 건조된 해삼을 냉동하는 단계로, 상기 제2저온진공건조단계(S105)를 통해 건조된 해삼을 -40 내지 -30℃의 온도에서 20 내지 50시간 동안 냉동하여 이루어진다.The freezing step (S107) is a step of freezing the sea cucumber dried through the second low temperature vacuum drying step (S105), and the sea cucumber dried through the second low temperature vacuum drying step (S105) is -40 to -30 ° C. It is made by freezing at a temperature of 20 to 50 hours.
상기의 냉동단계(S107)를 통해 해삼을 냉동하게 되면, 해삼이 변질되지 않은 상태에서 영양성분의 손실을 최소화할 수 있다.When sea cucumber is frozen through the freezing step (S107), loss of nutrients can be minimized while sea cucumber is not deteriorated.
이때, 상기 냉동온도가 -30℃를 초과하거나 냉동시간이 20시간 미만이면 냉동과정이나 보관과정에서 해삼이 변질될 수 있으며, 상기 냉동온도가 -40℃ 미만이거나 냉동시간이 50시간을 초과하게 되면 해삼의 변질이나 영양상태에는 큰 차이가 없으면서 에너지를 과도하게 낭비하는 것으로 바람직하지 못하다.At this time, if the freezing temperature exceeds -30 ℃ or the freezing time is less than 20 hours, sea cucumber may be deteriorated during the freezing process or storage process. When the freezing temperature is below -40 ℃ or the freezing time exceeds 50 hours, There is no significant difference in the quality or nutritional status of sea cucumber and it is not desirable to waste excessive energy.
상기의 과정으로 이루어지는 냉동단계(S107)를 거치면, 개시된 저온진공건조 기술을 이용한 냉동해삼의 제조가 완료되며, 제조가 완료된 냉동해삼은 별도의 포장용기에 투입하여 상품화하게 된다.
After the freezing step (S107) consisting of the above process, the production of frozen sea cucumber using the disclosed low-temperature vacuum drying technology is completed, and the completed frozen sea cucumber is put into a separate packaging container and commercialized.
이하에서는, 개시된 저온진공건조 기술을 이용한 냉동해삼의 제조방법 및 그 제조방법을 통해 제조된 냉동해삼의 물성을 실시예를 들어 설명하기로 한다.
Hereinafter, a method for manufacturing frozen sea cucumber using the disclosed low-temperature vacuum drying technique and properties of frozen sea cucumber produced through the manufacturing method will be described as an example.
<실시예 1><Example 1>
무게가 4.06g인 해삼을 저온진공건조장치(한국특허등록 제10-0340117호)에 투입하고 15℃의 온도에서 1시간 30분 동안 저온진공건조하고, 저온진공건조된 해삼을 물에 함침하고 85시간동안 물불림하고, 물불림된 해삼의 내장과 입을 제거하고 저온진공건조장치(한국특허등록 제10-0340117호)에 투입하여 15℃의 온도에서 30분 동안 저온진공건조하고, 저온진공건조된 해삼을 -35℃의 온도에서 35시간 동안 냉동하여 냉동해삼을 제조하였다.
The sea cucumber weighing 4.06 g was put into a low-temperature vacuum drying apparatus (Korean Patent Registration No. 10-0340117), and low-temperature vacuum-dried at a temperature of 15 ° C. for 1 hour and 30 minutes, and the low-temperature vacuum-dried sea cucumber was impregnated with water and 85 After soaking for a period of time, removing the intestines and mouth of the sea cucumber soaked in water and putting it into a low-temperature vacuum drying apparatus (Korean Patent Registration No. 10-0340117), low-temperature vacuum drying at a temperature of 15 ° C for 30 minutes, and low-temperature vacuum drying Frozen sea cucumber was prepared by freezing sea cucumber at a temperature of -35 ° C for 35 hours.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 진행하되, 무게가 3.92g인 해삼을 사용하여 냉동해삼을 제조하였다.
The same procedure as in Example 1 was performed, but frozen sea cucumber was prepared using sea cucumber having a weight of 3.92 g.
<실시예 3><Example 3>
상기 실시예 1과 동일하게 진행하되, 무게가 3.61g인 해삼을 사용하여 냉동해삼을 제조하였다.
The same procedure as in Example 1 was performed, but frozen sea cucumber was prepared using sea cucumber having a weight of 3.61 g.
<실시예 4><Example 4>
상기 실시예 1과 동일하게 진행하되, 무게가 4.23g인 해삼을 사용하여 냉동해삼을 제조하였다.The same procedure as in Example 1 was performed, but frozen sea cucumber was prepared using sea cucumber having a weight of 4.23 g.
상기 실시예 1 내지 4를 통해 제조된 해삼의 무게수율을 측정하여 아래 표 1에 나타내었다.
The weight yield of sea cucumbers prepared through Examples 1 to 4 was measured and shown in Table 1 below.
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 개시된 실시예 1 내지 4를 통해 제조된 냉동해삼은 2차례에 걸쳐 진행되는 저온진공건조의 과정을 통해 표면이 건조되어 무게가 감소한 것을 알 수 있다.
As shown in Table 1, it can be seen that the frozen sea cucumbers prepared through the disclosed Examples 1 to 4 were dried and the surface was reduced in weight through a process of low-temperature vacuum drying that was conducted twice.
따라서, 개시된 저온진공건조 기술을 이용한 냉동해삼의 제조방법은 변질이 억제되어 우수한 보존성을 나타낼 뿐만 아니라, 해동 후에 물불림 과정없이 식재료로 즉시 사용이 가능한 해삼을 제공한다.
Therefore, the method of manufacturing frozen sea cucumber using the disclosed low-temperature vacuum drying technology not only exhibits excellent preservation by suppressing deterioration, but also provides sea cucumber that can be used immediately as a food material without a water soaking process after thawing.
S101 ; 제1저온진공건조단계
S103 ; 물불림단계
S105 ; 제2저온진공건조단계
S107 ; 냉동단계S101; First low temperature vacuum drying step
S103; Soaking stage
S105; Second low temperature vacuum drying step
S107; Freezing stage
Claims (5)
상기 제1저온진공건조단계를 통해 건조된 해삼을 물에 불리는 물불림단계;
상기 물불림단계를 통해 불려진 해삼의 내장과 입을 제거한 후에 저온진공건조하는 제2저온진공건조단계; 및
상기 제2저온진공건조단계를 통해 건조된 해삼을 냉동하는 냉동단계;로 이루어지는 것을 특징으로 하는 저온진공건조 기술을 이용한 냉동해삼의 제조방법.
A first low-temperature vacuum drying step of drying the sea cucumber at low temperature in a vacuum;
A water soaking step called sea cucumber dried through the first low temperature vacuum drying step;
A second low-temperature vacuum drying step of drying the low-temperature vacuum after removing the intestine and mouth of the sea cucumber called through the water soaking step; And
The freezing step of freezing the sea cucumber dried through the second low-temperature vacuum drying step; A method of manufacturing frozen sea cucumber using a low-temperature vacuum drying technology.
상기 제1저온진공건조단계는 해삼을 저온진공건조기에 투입하고 14 내지 16℃의 온도에서 1 내지 2시간 동안 가열하여 이루어지는 것을 특징으로 하는 저온진공건조 기술을 이용한 냉동해삼의 제조방법.
The method according to claim 1,
The first low-temperature vacuum drying step is a method of manufacturing frozen sea cucumber using low-temperature vacuum drying technology, characterized in that the sea cucumber is introduced into a low-temperature vacuum dryer and heated at a temperature of 14 to 16 ° C for 1 to 2 hours.
상기 물불림단계는 70 내지 100시간 동안 이루어지는 것을 특징으로 하는 저온진공건조 기술을 이용한 냉동해삼의 제조방법.
The method according to claim 1,
The soaking step is a method of manufacturing frozen sea cucumber using a low-temperature vacuum drying technique, characterized in that for 70 to 100 hours.
상기 제2저온진공건조단계는 저온진공건조기를 이용하여 14 내지 16℃의 온도에서 25 내지 35분 동안 이루어지는 것을 특징으로 하는 저온진공건조 기술을 이용한 냉동해삼의 제조방법.
The method according to claim 1,
The second low-temperature vacuum drying step is a method of manufacturing frozen sea cucumber using a low-temperature vacuum drying technique, characterized in that for 25 to 35 minutes at a temperature of 14 to 16 ℃ using a low-temperature vacuum dryer.
상기 냉동단계는 -40 내지 -30℃의 온도에서 20 내지 50시간 동안 이루어지는 것을 특징으로 하는 저온진공건조 기술을 이용한 냉동해삼의 제조방법.The method according to claim 1,
The freezing step is a method of manufacturing frozen sea cucumber using a low-temperature vacuum drying technique, characterized in that for 20 to 50 hours at a temperature of -40 to -30 ℃.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230041910A (en) * | 2021-09-17 | 2023-03-27 | 주식회사 리얼푸드컴퍼니 | Fish rapid freezing vacuum drying method |
| KR20230041948A (en) * | 2021-09-17 | 2023-03-27 | 주식회사 리얼푸드컴퍼니 | Fish rapid freezing vacuum drying method with steam semi drying process |
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| KR100598145B1 (en) | 2005-04-04 | 2006-07-07 | 소상문 | A processed product of sea slug and a method for preparation thereof |
| KR100937707B1 (en) | 2005-12-26 | 2010-01-20 | 소상문 | A processed product of sea slug and a method for preparation thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100598145B1 (en) | 2005-04-04 | 2006-07-07 | 소상문 | A processed product of sea slug and a method for preparation thereof |
| KR100937707B1 (en) | 2005-12-26 | 2010-01-20 | 소상문 | A processed product of sea slug and a method for preparation thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230041910A (en) * | 2021-09-17 | 2023-03-27 | 주식회사 리얼푸드컴퍼니 | Fish rapid freezing vacuum drying method |
| KR20230041948A (en) * | 2021-09-17 | 2023-03-27 | 주식회사 리얼푸드컴퍼니 | Fish rapid freezing vacuum drying method with steam semi drying process |
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