KR20200079374A - Simplicity food with dried squid, and manufacturing method thereof - Google Patents

Abstract

The present invention relates to convenience food of dried squid and a method of manufacturing the same, and more specifically to convenience food of dried squid and a method of manufacturing the same, which manufactures dried squid by drying squid by a cold air drying method, applying sauce for low temperature aging to the dried squid, aging the same at a low temperature, and drying the aged squid again, so as to minimize nutrient loss while removing unique smell of squid and improve storage properties while improving taste and flavor at the same time, and which manufactures dried squid by including a process of drying dried squid and treating the same by adding steam thereto, to be immediately easily indigested without a separate cooking process so as to improve convenience of intake.

Description

Simple dry squid and its manufacturing method {SIMPLICITY FOOD WITH DRIED SQUID, AND MANUFACTURING METHOD THEREOF}

The present invention relates to a simple dry squid and a method for manufacturing the same, more specifically, drying the squid in a cold air drying method, then applying a sauce for low temperature aging to ripen it at a low temperature and then drying the squid to prepare the dried squid. It has the advantage of minimizing nutrient loss, improving taste and flavor, and improving storage, while removing the food, and it is easy to consume immediately without a separate cooking process by manufacturing by including the process of baking dried squid and adding steam. It relates to a convenient dry squid having the advantage of enhancing the convenience of intake and its manufacturing method.

Squid is one of the popular seafood foods and has been widely consumed in Asia including Korea, Japan and China for a long time (Yang SY, Oh SW. 1999. Color changes of dried squid differes in packaging films during storage.Korean J Food Sci Technol 31: 1289-1294., Hong JH, Bae DH, Lee WY. 2006. Quality characteristics of dried squid (Todarodes pacificus) by cold air drying process.Korean J Food Sci Technol 38: 635-641). Squids usually include dried products, fermented foods, seasoned foods, frozen foods for cooking, such as dried squid, sashimi, salted fish, and dried side dishes (Choi Kyu-deok, Park Uk-yeon, Shin Il-sik. Research on microbial contamination and pollutants during processing of seasoned squid) Journal of the Korean Fisheries Science. 45(5), 445~453(2012)).

Squid has a high protein content and has been used as a protein source for a long time, and is known to have a high content of threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine, and histidine, which are essential amino acids constituting the protein. In particular, since it contains taurine, betaine, EPA, and DHA, these ingredients lower blood cholesterol, normalize blood pressure, prevent heart disease, promote insulin secretion, and are known to have anti-cancer properties in squid ink (Choi Jin-ho: Squid Prevents detoxification and adult diseases, Hyundai Ocean, 327, 96~98 (1997), Stansby, ME: Fish oils in nutrition.VAN NOSTRAND REINHOLD.New York, 6~39 (1976), Okutani, K: An antitumor substance obtained from the intemal shell of squid-Isolation procedures and antitumor activity, Bull.Jap. Soc. sci. Fish., 42, 449~453(1976), Kim Yong-jae: Squid development product briefing session-Squid product development triggered late, Hyundai Ocean, 8, 36~39 (1993)). In addition, the cuttlefish's mantle membrane has a collagen content of 11%, and the unique structure of the four outer layers and the two inner layers and the muscle tissue between them is distinguished from the muscle tissues of other species. It has the characteristic of changing over time and having a unique texture (Kim Young-myeong: Effective use technology of squid resources, fisheries system, 92~100(1992), Nam-myeong Lee, Se-ok Oh, Kim Young-myeong: Protein chemical change during ripening of squid sikhye-temperature of moisture content Influence, Korean Journal of Food Science, 28. 292~297 (1996), Lee Jong-ho, Choi Byung-dae, Lee Kang-ho, Ryu Hong-soo: Fragrance ingredients during squid processing, Journal of the Korean Fisheries Science, 22, 370~374 (1996), Shimomura, M. Shimosaka , C. and Matsumoto, JJ: Changes in texture and proteins of squid meat cured in sake lees, Nippon shokuhin Kogyo Gakkaishi, 39, 418~424 (1992), Yo-Yeon Choi, Moo-Nam Kim, Kang-Ho Lee: Moisture activity and browning during storage of dried squid Reaction, Journal of the Korean Fisheries Science, 6, 97~100 (1973)).

In general, seasoned processed convenience food is a product made by seasoning it with seasoning sauce using beef or pork fish meat such as beef jerky, jukpo, etc., and then used as a snack or snack (Kang Gyeong-tae, Heo Min-soo, Kim Jin-soo. Development of seasoned dried cloth using J. Korean Soc. Appl. Biol. Chem. 50(2), 116~120(2007)). It is expected that the development and consumption of these seasoned convenience foods will gradually increase due to the diversification of the eating patterns of consumers and the trend of high-end and convenience, along with the increase of single-person households.

Republic of Korea Patent Publication No. 10-2017-0001301 is to improve the manufacturing process by using a sauce and butter containing honey stably applied to the surface of the squid, re-matured roasted seasoned squid containing honey and manufacturing method Are disclosed. In addition, Korean Patent Registration No. 10-1437309 discloses a method for manufacturing seasoned cuttlefish that is good for texture and easy to eat by sorting the cuttlefish, which has been used for food or bait, by size. In addition, Korean Patent Registration No. 10-1682237 discloses a method for manufacturing seasoned fish pods containing a new type of nut that is easily ingestible but is rich in taste and nutrition.

As mentioned above, various convenience foods have been developed and their technologies are known, but there may be a problem that the sensory preference is lowered to foreigners, children, and the elderly due to nutrition loss, characteristic odor, or hard texture during the manufacturing process. have.

In the present invention, a simple dry squid capable of improving the sensual taste of men and women of all ages and adults by preparing a convenient dry squid by seasoning and different drying methods to minimize nutrition loss and improve texture such as taste, flavor, and texture. It is intended to disclose a manufacturing method.

Republic of Korea Patent Publication No. 10-2017-0001301 (2017.01.04.) Republic of Korea Registered Patent No. 10-1437309 (2014.08.27.) Republic of Korea Registered Patent No. 10-1682237 (2016.11.28.)

The present invention has been devised to solve the problems as described above and to provide the necessary technology,

In the present invention, the squid is dried in a cold-air drying method, and then a source for low-temperature aging is applied, aged at a low temperature, and dried again to prepare squid, thereby minimizing nutrient loss while improving the taste and flavor while eliminating the squid. It is an object of the present invention to provide a simple dry squid having the advantage of improving storage properties and a method for manufacturing the same.

In addition, the present invention is to prepare a dried squid, but by preparing the dried squid and adding steam to process it, it is easily consumed immediately without a separate cooking process, and the convenient dry squid has the advantage of improving intake convenience. Another object is to provide a manufacturing method.

As one embodiment of the present invention for achieving the above object,

One embodiment of the present invention is a squid pre-treatment step of cutting the torso and removing the intestines; A washing and desalination step of washing the pre-treated squid in the pre-squid treatment step and immersing it in water to remove salt; A primary drying step of drying the cuttlefish from which the salt has been removed in the washing and desalination step at a temperature of 13 to 17° C. for 10 to 14 hours so that the water content of the cuttlefish is 50 to 60% by weight; A low temperature aging step of applying a sauce for low temperature aging on the surface of the squid dried in the first drying step, and then aging in a refrigerator maintained at a temperature of 5° C. or less; A second drying step of drying the squid aged in the low-temperature aging step at a temperature of 13 to 17° C. for 2 to 4 hours; Roasting the squid dried in the second drying step with direct flame for 12 to 15 minutes; A steam treatment step of adding and processing steam for 20 to 40 seconds to the squid baked in the roasting step; And a cooling step of cooling the squid steamed in the steaming step at room temperature for 13 to 17 minutes to prepare it as a dried squid.

In the present invention, the low-temperature aging source is red pepper paste 23 to 27% by weight, soy sauce 20 to 24% by weight, ketchup 10 to 14% by weight, plum plum 3 to 7% by weight, capsaicin 2 to 6% by weight, sugar 2 to 6% by weight, 2 to 6% by weight of hot chili sauce, 1 to 5% by weight of broth, 1 to 5% by weight of garlic, 1 to 5% by weight of chicken stock, 3 to 7% by weight of red pepper powder, 0.5 to 3% by weight of oyster sauce , 1 to 4% by weight of the sake, 0.1 to 1% by weight of Katsuobushi and 0.05 to 1% by weight of pepper powder.

In addition, the low-temperature ripening sauce is 57 to 61% by weight of soy sauce, 6 to 10% by weight of broth, 5 to 9% by weight of white wine, 4 to 8% by weight of plum wine, 4 to 8% by weight of sake, Chicken Stock 1 to 5 Weight percent, sugar 1-4 weight percent, Katsuobushi 1-4 weight percent, capsaicin 0.5-3 weight percent, ginger powder 0.1-1 weight percent, green tea powder 0.1-1 weight percent, pepper powder 0.1-1 weight percent and red pepper powder 0.05 It is characterized in that the composition is mixed at a ratio of 1 to 1% by weight.

At this time, the broth contained in the low-temperature aging source is water 95 to 99% by weight, anchovy 0.1 to 2% by weight, Katsuobushi 0.1 to 1.5% by weight, North Sea 0.1 to 1.5% by weight, dried shiitake mushrooms 0.1 to 1.5% by weight, and It is characterized in that it is prepared by mixing the kelp at a ratio of 0.05 to 1% by weight, heating it, extracting hot water, and filtering the solid material to form a liquid broth.

Another embodiment of the present invention provides a simple dry squid, characterized in that produced by the above method.

The simple dry squid prepared according to one embodiment of the present invention is dried and dried in a cold air drying method, then coated with a sauce for low-temperature aging, aged at a low temperature, and then dried again to prepare the squid, thereby removing odors from the squid. It has the advantage of minimizing loss, improving taste and flavor, and improving storage.

In addition, the simple dry squid prepared according to an embodiment of the present invention includes a process of baking dried squid and adding steam to facilitate intake immediately without a separate cooking process, thereby improving intake convenience. There is this.

1 is a flow chart showing a method of manufacturing a simple dry squid according to an embodiment of the present invention step by step.
2 is a graph showing the results of measuring the moisture content of squid by drying time.
Figure 3 is a graph showing the results of measuring the chromaticity of squid raw material and squid by drying time.
4 is a graph showing the results of measuring the hardness of the cuttlefish raw material and squid by drying time.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art to which the present invention pertains may easily practice. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Accordingly, the embodiments of the present invention can be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

Throughout the specification of the present invention, when a part includes a certain component, this means that other components may be further included instead of excluding other components unless otherwise specified.

Throughout the specification of the present invention, when a step is said to be “on” or “before” another step, this is not only the case where the step is in direct time series relationship with the other step, but also with the mixing step after each step. Similarly, the two-step sequence can include the same rights as in an indirect time-series relationship where the time-series sequence can change.

The terms “about”, “substantially”, and the like used throughout the specification of the present invention are used in the sense or close to the value when manufacturing and material tolerances unique to the stated meaning are presented, and the present invention To aid in the understanding of, accurate or absolute figures are used to prevent unscrupulous use of unintentional infringers by the disclosure. As used throughout this specification, the term “step (to)” or “step of” does not mean “step for”.

The present invention relates to a simple dry squid and a method for manufacturing the same, and the method for manufacturing a simple dry squid according to the present invention is a pre-squid treatment step (S ₁₀₀ ), a washing and desalination step (S ₂₀₀ ), and a first drying step (S ₃₀₀ ). , Low temperature aging step (S ₄₀₀ ), secondary drying step (S ₅₀₀ ), roasting step (S ₆₀₀ ), steam treatment step (S ₇₀₀ ) and cooling step (S ₈₀₀ ).

Hereinafter, a method of manufacturing a simple dry squid according to an embodiment of the present invention will be described in detail. The simplified dry squid (hereinafter also referred to as “dry squid” or “dry squid”) according to an embodiment of the present invention can be more clearly understood by the manufacturing method described below.

1 is a flow chart showing a method of manufacturing a simple dry squid according to an embodiment of the present invention step by step.

First, a pre-squid processing step may be performed (S ₁₀₀ ).

Squid pre-treatment step (S ₁₀₀ ) to cut the torso and remove the intestines may be performed.

After washing the squid with clean water several times, the torso is cut and subjected to a pre-squid treatment step (S ₁₀₀ ) to cleanly remove by-products such as intestines.

Next, washing and desalination steps may be performed (S ₂₀₀ ).

After washing the pre-treated squid in the pre-squid pre-treatment step (S ₁₀₀ ), a washing and desalination step (S ₂₀₀ ) to remove salt by immersing in water may be performed.

Since the squid contains a large amount of salt, some of the salt contained in the squid is partially removed by immersing the pre-treated squid in water to neutralize the saltiness of the finally prepared dried squid.

Although not limited thereto, in the washing and desalination step (S ₂₀₀ ), it is preferable to remove the salt by washing the pre-treated squid and immersing it in water for 1 to 5 hours. This is because when the pre-treated squid is immersed in water for less than 1 hour, the salt contained in the squid may not be effectively removed, and when the pre-treated squid is immersed in water for more than 5 hours. This is because the texture of squid may be softened and the quality of the dried squid finally produced may be deteriorated.

Next, the first drying step may be performed (S ₃₀₀ ).

In the washing and desalination step (S ₂₀₀ ), the primary drying step (S ₃₀₀ ) of drying the salt-removed squid at a temperature of 13 to 17° C. for 10 to 14 hours so that the water content of the squid is 50 to 60% by weight. You can do

In the present invention, it is an object of the present invention to produce dried squid having excellent texture by drying squid from which salt has been removed, by using a cold air dryer at an appropriate temperature for a suitable time.

Accordingly, in the first drying step (S ₃₀₀ ), it is preferable to dry the cuttlefish from which salt has been removed at a temperature of 13 to 17°C for 10 to 14 hours. This is because when the squid is dried at a temperature of less than 13° C. for a time of less than 10 hours, the squid does not dry effectively, and as a result, the chewy texture is insufficient, the consumer's preference for the texture may be reduced. This is because when the squid is dried at a temperature exceeding 17° C. for a period of time exceeding 14 hours, the texture of the squid may be deteriorated because a hard texture is felt as the moisture of the squid is excessively removed.

Therefore, in the first drying step (S ₃₀₀ ), it is preferable to adjust the water content to 50 to 60% by weight so that the squid exhibits an optimal texture, and accordingly the salt-removed squid is temperatured at 13 to 17°C. It is most preferred to dry for 10 to 14 hours.

This is to limit the process conditions such as the drying temperature and the drying time in consideration of the quality of the finally produced dried squid, in the first drying step (S ₃₀₀ ) of the process of manufacturing the dried squid according to an embodiment of the present invention The process conditions such as drying temperature and drying time are specifically defined based on the results of [Moisture Content Measurement Experiment (Example 3)], which can be more clearly understood by Example 3 below.

Next, a low temperature aging step may be performed (S ₄₀₀ ).

After applying the sauce for low temperature aging to the squid dried in the first drying step (S ₃₀₀ ), a low temperature aging step (S ₄₀₀ ) of aging in a refrigerator maintained at a temperature of 5° C. or lower may be performed.

In the present invention, the dried squid is coated with a sauce for low-temperature aging and then low-temperature-aged to prepare the squid to remove impurities and improve the taste and flavor of the dried squid itself, which is finally produced by the source for low-temperature aging.

Although not limited thereto, in the low temperature aging step (S ₄₀₀ ) of the present invention, it is preferable to apply a sauce for low temperature aging to the dried squid surface, and then mature for 12 to 72 hours in a refrigerator maintained at a temperature of 5° C. or less. . This is, when the squid coated with the sauce for low-temperature aging is aged in a refrigerator for less than 12 hours, the sauce for low-temperature aging is not sufficiently absorbed into the inside of the squid so that the squid's odor is not effectively removed, and the source from the dried squid finally produced. This is because the taste and flavor of the fish may not be expressed, and when the squid with a low-temperature aging sauce is aged in the refrigerator for a time exceeding 72 hours, the chewy texture unique to the squid may be reduced and production efficiency may be reduced. Because there is.

In the low temperature aging step (S ₄₀₀ ) of the present invention, two kinds of low temperature aging sauces may be used.

According to an embodiment of the present invention, the low-temperature aging source used in the low-temperature aging step (S ₄₀₀ ) is red pepper paste 23 to 27% by weight, soy sauce 20 to 24% by weight, ketchup 10 to 14% by weight, plum plum 3 To 7 wt%, capsaicin 2 to 6 wt%, sugar 2 to 6 wt%, hot chili sauce 2 to 6 wt%, broth 1 to 5 wt%, liver garlic 1 to 5 wt%, chicken stock 1 to 5 wt% , 3 to 7% by weight of red pepper powder, 0.5 to 3% by weight of oyster sauce, 1 to 4% by weight of sake, Katsuofushi 0.1 to 1% by weight and pepper powder 0.05 to 1% by weight may be characterized by being mixed .

Without being limited thereto, the low-temperature aging source used in the low-temperature aging step (S ₄₀₀ ) is: red pepper paste 25.87% by weight, soy sauce 22.08% by weight, ketchup 12.29% by weight, plum plum 5.19% by weight, capsaicin 4.90% by weight, sugar 4.70 wt%, hot chili sauce 4.60 wt%, broth 3.70 wt%, liver garlic 3.60 wt%, chicken stock 3.30 wt%, red pepper powder 5.39 wt%, oyster sauce 1.40 wt%, sake 2.40 wt%, Katsuobushi 0.40 wt% and It is most preferred that the composition is mixed with 0.20% by weight of pepper powder.

In addition, according to an embodiment of the present invention, the low-temperature aging source used in the low-temperature aging step (S ₄₀₀ ), soy sauce 57 to 61% by weight, broth 6 to 10% by weight, white wine 5 to 9% by weight, 4 to 8% by weight of plum plum, 4 to 8% by weight of sake, 1 to 5% by weight of chicken stock, 1 to 4% by weight of sugar, 1 to 4% by weight of Katsuobushi, 0.5 to 3% by weight of capsaicin, 0.1 to 1 of ginger powder It may be characterized in that it is composed by mixing at a ratio of weight%, green tea powder 0.1 to 1% by weight, pepper powder 0.1 to 1% by weight, and red pepper powder at 0.05 to 1% by weight.

Although not limited thereto, the low-temperature aging source used in the low-temperature aging step (S ₄₀₀ ) is 57 to 61% by weight of soy sauce, 6 to 10% by weight of broth, 5 to 9% by weight of white wine, 4 to 8 plums Weight%, 4~8% by weight, 1~5% by weight of chicken stock, 1~4% by weight of sugar, 1~4% by weight of Katsuobushi, 0.5~3% by weight of capsaicin, 0.1-1% by weight of ginger powder, green tea powder It may be characterized by being prepared by mixing in a ratio of 0.1 to 1% by weight, 0.1 to 1% by weight of red pepper powder and 0.05 to 1% by weight of red pepper powder, and then boiling for 7 to 9 minutes on medium heat.

Without being limited thereto, the low-temperature aging source used in the low-temperature aging step (S ₄₀₀ ) is 59.28% by weight of soy sauce, 8.58% by weight of broth, 7.58% by weight of white wine, 6.59% by weight of plum wine, 6.29% by weight of sake, Chicken stock 3.59% by weight, sugar 2.79% by weight, Katsuobushi 2.59% by weight, capsaicin 1.50% by weight, ginger powder 0.40% by weight, green tea powder 0.40% by weight, pepper powder 0.30% by weight and red pepper powder 0.10% by weight It is most preferred.

That is, the low-temperature aging source used in the low-temperature aging step (S ₄₀₀ ) is 59.28% by weight of soy sauce, 8.58% by weight of broth, 7.58% by weight of white wine, 6.59% by weight of plum wine, 6.29% by weight of sake, and 3.59% of chicken stock %, 2.79% by weight of sugar, 2.59% by weight of Katsuobushi, 1.50% by weight of capsaicin, 0.40% by weight of ginger powder, 0.40% by weight of green tea powder, 0.30% by weight of red pepper powder, and 0.10% by weight of red pepper powder Most preferably, it is prepared by boiling for a minute.

In addition, according to an embodiment of the present invention, the broth included in the low-temperature aging source used in the low-temperature aging step (S ₄₀₀ ) is 95 to 99% by weight of water, 0.1 to 2% by weight of anchovy, 0.1 to Katsuobushi 1.5% by weight, 0.1 to 1.5% by weight of North Sea, 0.1 to 1.5% by weight of dried shiitake and kelp at a ratio of 0.05 to 1% by weight, heated to extract hot water, and then filtered solids to be prepared as liquid broth. Can.

Although not limited thereto, the broth included in the low-temperature aging source used in the low-temperature aging step (S ₄₀₀ ) is 95 to 99% by weight of water, 0.1 to 2% by weight of anchovies, 0.1 to 1.5% by weight of Katsuobushi, North Korean After mixing with 0.1 to 1.5% by weight, 0.1 to 1.5% by weight of dried shiitake mushrooms and 0.05 to 1% by weight of kelp, heated for about 50 to 70 minutes on low heat, extracting hot water and filtering the solid to prepare liquid broth. It can be characterized as.

Although not limited thereto, the broth included in the low-temperature aging source used in the low-temperature aging step (S ₄₀₀ ) is 97.80% by weight of water, 0.80% by weight of anchovy, 0.40% by weight of Katsuobushi, 0.40% by weight of North Sea, and dried dried mushrooms Most preferably, it is prepared by mixing the mixture at a ratio of 0.40% by weight and 0.20% by weight of kelp, heating it, extracting hot water, and filtering the solids to form a liquid broth.

That is, the broth included in the low-temperature aging source used in the low-temperature aging step (S ₄₀₀ ) is 97.80% by weight of water, 0.80% by weight of anchovy, 0.40% by weight of Katsuobushi, 0.40% by weight of North Sea, 0.40% by weight of dried shiitake mushrooms And it is most preferred to be prepared in a liquid broth by mixing the kelp with a ratio of 0.20% by weight and then extracting the hot water by heating for about 50 to 70 minutes on low heat.

Therefore, in the low-temperature aging step (S ₄₀₀ ), it is most preferable to apply one of two types of low-temperature aging sauce to the dried squid surface, and then mature in a refrigerator maintained at a temperature of 5° C. or less.

Next, a second drying step may be performed (S ₅₀₀ ).

A second drying step (S ₅₀₀ ) of drying the squid aged in the low temperature aging step (S ₄₀₀ ) at a temperature of 13 to 17° C. for 2 to 4 hours may be performed again.

In the present invention, the salt-removed squid is first dried for a suitable period of time at an appropriate temperature using a cold air dryer, followed by a process of applying a source for low temperature aging on the surface of the squid and aging, and then drying the second time using a cold air dryer. It is an object of the present invention to produce dried squid having excellent texture and excellent taste and flavor by preparing dried squid.

Accordingly, in the second drying step (S ₅₀₀ ), it is preferable to dry the aged squid at a temperature of 13 to 17°C for 2 to 4 hours. This is because when the squid is dried at a temperature of less than 13°C for a time of less than 2 hours, there is a fear that the aged squid is not dried effectively and the chewy texture may be insufficient, and the squid is 4 hours at a temperature exceeding 17°C. This is because when dried for a period of time exceeding, the moisture of the squid is excessively removed, which may cause a hard texture.

Therefore, in the second drying step (S ₅₀₀ ), it is most preferable to dry the aged squid for 2 to 4 hours at a temperature of 13 to 17°C to enhance the texture, taste and flavor of the squid.

Next, a roasting step may be performed (S ₆₀₀ ).

In the second drying step (S ₅₀₀ ), the squid dried in the roasting step (S ₆₀₀ ) for baking for 12 to 15 minutes with a direct flame may be performed.

At this time, the dried squid can be baked directly using a gas fire, and it is preferable to bake the squid evenly for 12 to 15 minutes by flipping back and forth.

Next, a steam treatment step may be performed (S ₇₀₀ ).

Steam treatment step (S ₇₀₀ ) of adding and processing steam for 20 to 40 seconds to the squid baked in the roasting step (S ₆₀₀ ) may be performed.

In the present invention, the process of performing steam treatment by adding steam to the squid baked in the roasting step (S ₆₀₀ ) in order to harmonize the taste and flavor of the sauce for low-temperature ripening harmoniously with the taste of the squid while removing the odor of the squid. It is characterized by.

Accordingly, in the steam treatment step (S ₇₀₀ ), it is preferable to process the baked squid by adding steam for 20 to 40 seconds. This is because, when steam is added to the cuttlefish for less than 20 seconds, the surface of the cuttlefish is steamed but not steamed to the inside, so the taste and flavor of the sauce for low-temperature aging do not harmoniously match the taste of the squid. Therefore, the quality of the dried squid itself may be deteriorated, and when steam is added to the grilled squid for a time exceeding 40 seconds, the outer surface of the squid is retracted. Accordingly, the dried squid is finally produced. This is because there may be a problem that the texture is reduced.

Although not limited to this, in the steam treatment step (S ₇₀₀ ), a pressure steamer may be used, and pressure of 1.5 to ² kgf/cm ² is applied, and steam supplied at a temperature of 100 to 140°C is preferably used. .

Accordingly, in the steaming step (S ₇₀₀ ), steam is added to the cuttlefish for 20 to 40 seconds to process the squid to remove the odor of the cuttlefish and harmonize the taste and flavor of the sauce for low-temperature aging in harmony with the unique taste of the cuttlefish. It is most preferred.

Next, a cooling step may be performed (S ₈₀₀ ).

The squid steamed in the steam treatment step (S ₇₀₀ ) may be cooled at room temperature for 13 to 17 minutes to perform a cooling step (S ₈₀₀ ) for producing dried squid.

Although not limited thereto, the squid steamed in the steam treatment step (S ₇₀₀ ) is cooled to room temperature for 13 to 17 minutes to produce dried squid, then embedded in a vacuum packaging and vacuum packed to a temperature of 5° C. or less. It is most desirable to keep it in a maintained refrigerator.

The finally dried squid is inserted into a vacuum wrapping paper having an oxygen transmittance of about 2% or less, and then packed in a vacuum using a vacuum packaging machine. The packaged dried squid is passed through a metal detector to check whether metal is detected, and then stored in a refrigerator maintained at a temperature of 5°C or lower, and can be distributed and sold in a refrigerated state.

Hereinafter, a moisture content measurement experiment, a structural amino acid measurement experiment, a free amino acid measurement experiment, a chromaticity measurement experiment, a hardness measurement experiment, nine nutrients and a heavy metal measurement experiment, a yellow grape phase, for a dried squid prepared according to an embodiment of the present invention Quantitative analysis experiments of Escherichia coli and E. coli, sulfur dioxide measurement experiments, and histamine analysis experiments were conducted. The simplified dry squid according to an embodiment of the present invention can be more clearly understood by experiments described below.

Simple dry squid production according to an embodiment of the present invention (1)

1. Squid pre-treatment step (S ₁₀₀ ) : Cut the body part of the cuttlefish and remove the intestines.

2. Washing and desalination step (S ₂₀₀ ) : After washing the pre-treated squid, immersed in water to remove salt.

3. 1st drying step (S ₃₀₀ ) : The salt-removed squid is dried using a cold air dryer at a temperature of 15° C. for 12 hours so that the water content of the squid is 55% by weight.

4. Low temperature aging step (S ₄₀₀ ) : After applying the source for low temperature aging on the dried squid surface, aged in a refrigerator maintained at a temperature of 5°C or lower.

At this time, the low-temperature aging sauce is red pepper paste 25.87% by weight, soy sauce 22.08% by weight, ketchup 12.29% by weight, plum plum 5.19% by weight, capsaicin 4.90% by weight, sugar 4.70% by weight, hot chili sauce 4.60% by weight, broth 3.70% by weight, 3.60% by weight of liver garlic, 3.30% by weight of chicken stock, 5.39% by weight of red pepper powder, 1.40% by weight of oyster sauce, 2.40% by weight of sake, 0.40% by weight of Katsuobushi and 0.20% by weight of pepper powder are used.

In addition, the broth contained in the low-temperature aging sauce is mixed in a ratio of 97.80% by weight of water, 0.80% by weight of anchovy, 0.40% by weight of Katsuobushi, 0.40% by weight of North Sea, 0.40% by weight of dried shiitake and 0.20% by weight of kelp. After heating and extracting hot water, a solid product is filtered and used as liquid broth.

5. Second drying step (S ₅₀₀ ) : The aged squid is dried again at a temperature of 15° C. for 3 hours using a cold air dryer.

6. Roasting step (S ₆₀₀ ) : Grill the dried squid using a gas fire for 13 minutes using a gas fire.

7. Steam treatment step (S ₇₀₀ ) : Steam is added to the cuttlefish for 30 seconds and processed.

8. Cooling step (S ₈₀₀ ) : the steamed squid is cooled to room temperature for 15 minutes to prepare dried squid. The prepared dried squid is embedded in a vacuum wrapping paper, vacuum packed and stored in a refrigerator maintained at a temperature of 5°C or lower.

Simple dry squid production according to an embodiment of the present invention (2)

1. Squid pre-treatment step (S ₁₀₀ ) : Cut the body part of the cuttlefish and remove the intestines.

2. Washing and desalination step (S ₂₀₀ ) : After washing the pre-treated squid, immersed in water to remove salt.

3. 1st drying step (S ₃₀₀ ) : The salt-removed squid is dried using a cold air dryer at a temperature of 15° C. for 12 hours so that the water content of the squid is 55% by weight.

4. Low temperature aging step (S ₄₀₀ ) : After applying the source for low temperature aging on the dried squid surface, aged in a refrigerator maintained at a temperature of 5°C or lower.

At this time, the sauce for low-temperature aging is 59.28% by weight of soy sauce, 8.58% by weight of broth, 7.58% by weight of white wine, 6.59% by weight of plum wine, 6.29% by weight of sake, 3.59% by weight of chicken stock, 2.79% by weight of sugar, 2.59% by weight of Katsuobushi , Capsaicin 1.50% by weight, ginger powder 0.40% by weight, green tea powder 0.40% by weight, pepper powder 0.30% by weight and red pepper powder 0.10% by weight of the mixture is used.

In addition, the broth contained in the low-temperature aging sauce is mixed in a ratio of 97.80% by weight of water, 0.80% by weight of anchovy, 0.40% by weight of Katsuobushi, 0.40% by weight of North Sea, 0.40% by weight of dried shiitake and 0.20% by weight of kelp. After heating and extracting hot water, a solid product is filtered and used as liquid broth.

5. Second drying step (S ₅₀₀ ) : The aged squid is dried again at a temperature of 15° C. for 3 hours using a cold air dryer.

6. Roasting step (S ₆₀₀ ) : Grill the dried squid using a gas fire for 13 minutes using a gas fire.

7. Steam treatment step (S ₇₀₀ ) : Steam is added to the cuttlefish for 30 seconds and processed.

8. Cooling step (S ₈₀₀ ) : the steamed squid is cooled to room temperature for 15 minutes to prepare dried squid. The prepared dried squid is embedded in a vacuum wrapping paper, vacuum packed and stored in a refrigerator maintained at a temperature of 5°C or lower.

Moisture content measurement experiment

In the process of manufacturing a simple dry squid according to an embodiment of the present invention, in order to establish an optimum process condition of the first drying step (S ₃₀₀ ), the moisture content of the squid according to the drying temperature and drying time is measured as follows. To compare.

Set the temperature of the cold-air dryer to 15°C, 20°C, and 25°C for squid in the biological state washed by cutting, and take out 3 pieces from the cold-air dryer in a certain unit during the drying process, and take 1 g of the thickest part of the body Then, the moisture content was measured at 150°C using a moisture content meter (MB-90, OHAUS, Pine Brook, New Jersey, USA).

In case of drying at 15℃, moisture content was measured at 0, 3, 6, 9, and 12 hours, and at 20℃ drying, moisture content at 0, 2.5, 5, 7.5, and 10 hours In the case of drying at 25°C, the moisture content was measured at 0 hours, 2.5 hours, 5 hours, 7 hours, and 8.5 hours.

The result of measuring the water content of squid by drying time is shown in the graph of FIG. 2 below.

In addition, sensory evaluation of dried squid dried at 15°C for 12 hours, dried squid dried at 20°C for 10 hours, and dried squid dried at 25°C for 8.5 hours resulted in sensory evaluation, and dried squid dried at 15°C for 12 hours. Was evaluated to be the best.

That is, as a result of judging the result of measuring the moisture content of squid by drying time and the sensory evaluation result of dried squid, the first drying step (S _{300) in} the process of preparing a simple dry squid according to an embodiment of the present invention In ), it is preferable to adjust the water content to 50 to 60% by weight so that the squid exhibits an optimal texture, and accordingly, it is most preferable to dry the squid from which salt has been removed at a temperature of 15° C. for 12 hours.

Composition amino acid measurement experiment

As a cuttlefish sample, a constitutional amino acid measurement experiment was conducted using a simple dried cuttlefish, a cuttlefish raw material, and a commercially-dried cuttlefish according to an embodiment of the present invention prepared in Example 1. 50N freeze-dried cuttlefish sample is sealed by adding 6N HCl. The sealed sample was hydrolyzed at 110° C. for 24 hours, then the seal was released and dried by heating at 80° C. for 24 hours. According to the concentration of the dried sample, diluted with 0.02 N HCl, filtered using a 0.45 µm filter, and injected into an automatic amino acid analyzer to measure the constituent amino acids. The analysis conditions are as shown in Table 1 below, and the analysis results are shown in Table 2 below.

Column Ion exchange Pump Pressure 0~19.6Mpa Flow Rate 0.05~0.99ml/min Auto sampler 200vials Injection Volume 1~100μl Reaction Unit Reaction Column(135℃) Detector Wavelength 570 nm. 440nm

(mg/g) amino acids Squid raw material Quick dry squid Commercial dried squid aspartic acid 54.330 50.330 49.725 threonine 25.949 23.572 23.328 serine 23.844 20.722 20.375 glutamic acid 70.315 67.242 66.729 glycine 33.768 32.550 32.309 alanine 35.216 32.106 34.273 cystine 7.529 8.816 9.215 valine 23.670 21.490 21.481 methionine 17.194 15.250 15.343 isoleucine 27.047 23.647 23.551 leucine 51.145 45.986 46.178 tyrosine 21.028 19.697 19.849 phenylalanine 25.240 23.092 22.917 lysine 43.827 42.406 42.358 ammonia 6.410 6.013 6.103 histidine 16.088 14.214 17.373 arginine 45.212 43.402 42.315 proline 52.769 48.503 48.139 Squid raw material Quick dry squid Commercial dried squid total amino acid 574.171 533.025 535.459 ND=Not Detected

As shown in Table 2, as a result of measuring the constituent amino acids contained in the three types of squid, the content of glutamic acid was the highest, and it was confirmed that a large amount of essential amino acids except Tryptophan was contained. In addition, it has been found that the constituent amino acids of the convenient dry squid of the present invention are almost similar to those of the commercial dried squid.

Free amino acid measurement experiment

As a cuttlefish sample, a constitutional amino acid measurement experiment was conducted using a simple dried cuttlefish, a cuttlefish raw material, and a commercially-dried cuttlefish according to an embodiment of the present invention prepared in Example 1. 5% trichloroacetic acid was added to 0.1 g of the freeze-dried cuttlefish sample, homogenized, and then centrifuged at 10,000 rpm for 10 minutes using a centrifuge to collect the supernatant. The collected supernatant was filtered using a 0.45 μm filter, and then injected into an automatic amino acid analyzer to measure free amino acids. The analysis conditions are the same as in Table 1 of Example 4, and the analysis results are shown in Table 3 below.

(Μg/g) free amino acids Squid raw material Quick dry squid Commercial dried squid phosphoserine 4.924 0.191 0.289 taurine 0.674 6.189 6.416 phospho ethanol amine ND ND ND urea ND ND ND aspartic acid 1.320 0.984 0.633 threonine 30.941 0.938 0.869 serine 181.646 1.240 1.312 glutamic acid 36.438 1.941 ND sarcosine ND 0.158 0.114 α-amino adipic acid ND 0.048 0.134 glycine 20.411 1.680 3.212 alanine 24.269 2.987 5.470 citrulline ND ND ND α-amino-n-butyric acid ND 0.075 0.109 valine 76.869 0.588 1.044 cystine ND 2.030 2.344 methionine ND 0.994 0.911 cystathionine ND 0.035 0.100 isoleucine 0.772 0.803 0.766 leucine 126.739 1.887 1.528 tyrosine ND 0.688 0.686 phenylalanine 35.684 0.708 0.681 β-alanine ND 0.036 0.045 β-amino isobutyric acid ND 0.042 0.041 γ-amino-n-butyric acid 2.129 0.010 0.009 ethanol amine ND 0.017 0.011 ammonia 37.443 0.219 0.229 hydroxylysine ND 0.027 0.012 ornithine ND 0.177 0.153 lysine 23.918 1.719 1.177 1-methylhistidine ND ND ND histidine 18.878 2.217 5.419 3-methylhistidine ND 0.035 0.049 arginine 320.386 5.792 4.189 hydroxy proline ND 0.035 0.047 proline 71.816 15.592 22.417 Squid raw material Quick dry squid Commercial dried squid total free amino acid 977.815 49.863 60.185 ND=Not Detected

As shown in Table 3, as a result of measuring the free amino acids contained in the three types of squid, the free amino acids not detected in the squid raw material showed the results detected in the simplified dried squid of the present invention. In the type of free amino acids, the simplified dry squid of the present invention showed more results, but the total amount of free amino acids showed the highest result of the squid raw material. This is thought to be a result of the loss of large amounts of free amino acids in the washing and desalination step (S ₂₀₀ ) before drying the squid.

Chromaticity measurement experiment

The color of the squid raw material and the squid by drying time was measured. The color difference was measured by using the CS-580 color difference meter (CHN spec, Jiagan District, Hangzhou City, China) to measure the squid's ears, torso, and legs twice before and after to obtain an average value. The chromaticity of the white plate is L: 89.62, a: -1.09, and b: 1.53, and the analysis results are shown in FIG. 3 below. Commercially-dried squid is labeled as “commercial cuttlefish”.

As shown in FIG. 3, the chromaticity of the squid dried by drying time at a temperature of 15° C. using a squid raw material and a cold air dryer was confirmed not to show a distinct difference.

Hardness measurement experiment

The hardness of the squid raw material and the squid by drying time was measured. The hardness was obtained by measuring the body part of the cuttlefish three times using a FRTS texture analyzer (IMADA, Toyohashi, Aichi, Japan) to obtain an average value. The analysis results are shown in FIG. 4 below, and commercially dried squid is labeled as “commercial fidegi”.

As shown in Figure 4, the hardness of the squid dried by the drying time at a temperature of 15 ℃ using a squid raw material and a cold air dryer was confirmed to show a tendency to increase as the drying time elapses.

9 nutrients and increased metals measurement experiment

As a cuttlefish sample, experiments were performed to measure nine nutrients and heavy metals by using a simple dry cuttlefish according to an embodiment of the present invention prepared in Example 1 and a cuttlefish raw material and commercially dried cuttlefish.

Method for quantifying crude protein

The crude protein was quantified using the Kjeldahl method according to AOAC. The collected squid samples were taken in a Kjeldahl decomposition tube, titrated with a 0.1N NaOH solution using a Kjeldahl (Foss, Sweden) device, and multiplied by a nitrogen coefficient (6.25) to calculate the content of crude protein.

Crude fat determination

Crude fat was measured by the Soxhlet method. That is, about 5 g of squid sample is placed in a cylindrical filter paper, the sample is blocked with cotton wool, placed in an extraction tube, filled with ether in water, extracted for 8 to 16 hours in a water bath at 60°C, the ether in water is blown, and the weight of fat is measured. Did.

Quantification of inquiry

Ash content is obtained by taking a certain amount of sample in a crucible that knows the constant weight by direct painting method according to AOAC, painting it for 5 to 6 hours in a 550-600°C furnace, and cooling it for a period of time in a desiccator to obtain the constant weight to obtain the constant weight. The amount of inquiry was calculated as.

Carbohydrate determination

The whole cuttlefish sample was made 100%, and the moisture, crude protein, crude fat, and ash content (%) was subtracted as the carbohydrates content (%).

Fatty acid composition analysis

The sample (squid sample) was homogenized prior to fat extraction. The homogenized sample was accurately weighed in an amount containing about 100-200 mg of fat, placed in a Majonnier tube, and about 100 mg of pyrogallol was added, and then 2 ml of an internal standard solution was added. Add the boiled side to the Masonier tube, add 2 ml of ethanol and mix until the whole sample is well mixed. 10 ml of 8.3M hydrochloric acid solution was added and mixed. After sealing the stopper of the Masonian tube with a rubber band or Teflon tape, it was decomposed for 40 minutes while stirring at a suitable speed in a water bath at 70 to 80°C. The stirrer was mixed every 10 minutes so that the particles attached to the wall surface of the Masonian tube were well mixed. After decomposition, ethanol was added to fill and gently mixed. 25 ml of diethyl ether was added to the decomposition product of the prepared maisonier tube, the mixture was capped, shaken for 5 minutes, and then extracted. The stopper was washed with an ether mixed extraction solvent, 25 ml of anhydrous petroleum ether was added, shake-extracted again for 5 minutes, and centrifuged at 600 rpm for 5 minutes. After washing the stopper with an ether mixed extraction solvent, the ether layer was separated in a 150 ml beaker, and then the ether was slowly evaporated in a 35-40° C. water bath using nitrogen to evaporate. After dissolving the fat extracted with 2-3 ml chloroform and 2-3 ml diethyl ether, transfer it to a 15 ml test tube, nitrogen concentrate in a 40° C. water bath, and add 2.0 ml 7% trifluoroboranmethanol solution and 1.0 ml toluene. . Sealed well with a Teflon/silicon stopper, heated in an oven at 100° C. for 45 minutes, and then cooled to room temperature. 5.0 ml of distilled water, 1.0 ml of hexane and about 1.0 g of anhydrous sodium sulfate were added, left to shake, and the separated supernatant was taken, placed in another vial containing about 1.0 g of anhydrous sodium sulfate, dehydrated, and used as a test solution. Analysis conditions for analyzing the fatty acid composition are shown in Table 4 below.

Items Conditions Instrument Shimadzu GC2010 Column SP-2560(100m×0.25㎜) Carrier gas N ₂ Detector FID Flow rate 1 (ml/min) Injection temp. 210℃ Column temp. 100℃ for 1min, 2℃/min(Rate), 245℃ for 9min Detector temp. 250℃ Injection volume 1 μl

Free sugar determination

The content of the saccharide was about 5 g of the sample, precisely weighed into a 50 ml volumetric flask, dissolved in 25 ml of water, filled to 50 ml with acetonitrile, and filtered through a membrane filter of 0.45 µl as a test solution.

Fructose, Glucose, Sucrose, Maltose, Lactose standard (Sigma, USA) 0.1g of each 100 ml measuring flask was precisely weighed, dissolved in 50 ml of water, filled with acetonitrile to 100 ml, diluted and used as a standard solution Did. The saccharide content in the sample was analyzed using HPLC as shown in Table 5 below.

Items Conditions Instrument Waters, USA (Empower system) Column 250㎜×4.6㎜, Polyamine II (YMC Pack) Detector RI Mobile phase Water: Acetonitrile (20:70, v/v) Injection volume 20 μl Flow rate 1.0ml/min Column temp 35℃

Cholesterol determination

Saponification process: About 2 g of the sample (squid sample) was precisely weighed and taken into an Erlenmeyer flask. At this time, the amount of fat in the sample was adjusted to be 1 g or less. The magnetic rod was placed in an Erlenmeyer flask, and 40 ml of 95% ethanol and 50 ml of 8 ml 50% potassium hydroxide solution were added. A condenser was installed and heated with stirring using a magnetic stirring-heater to reflux for 70±10 minutes. For saponification, if a lump occurs while continuously observing the sample, the test solution is stirred by adding 50% potassium hydroxide solution while dispersing or stirring with a glass rod. When reflux was completed, the heater was turned off and 60 ml of 95% ethanol was added through the top of the condenser during stirring. After about 15 minutes, the condenser was removed from the flask, the flask was capped, cooled to room temperature, and the test solution was stabilized for 24 hours.

Extraction: 100 ml of toluene was added while stirring the saponified test solution, capped and stirred for 30 seconds or more. This was transferred to a 500 ml separatory wedge without washing, and then 110 ml 1M potassium hydroxide solution was placed in the separatory wedge and shaken vigorously for 10 seconds to stand and the separated lower layer was discarded. 40 ml 0.5M potassium hydroxide solution was added to the separatory filter and the separatory filter was turned over. Then, the contents were slowly mixed for 10 seconds to form a vortex, then left to stand and the separated lower layer was discarded. The toluene layer was washed with 40 ml of distilled water slowly, washed with water, and left to stand. The separated lower layer was discarded and the washing process was repeated three or more times. At this time, the more the washing process was repeated, the more intense the agitation. The washing process was continued until the toluene layer was clear. The toluene washed with glass wool and a glass funnel filled with about 20 g of anhydrous sodium sulfate was dehydrated by flowing into an Erlenmeyer flask filled with about 2 g of anhydrous sodium sulfate. The cap was placed in an Erlenmeyer flask, stirred and mixed to stand for at least 15 minutes. 25 ml of the extracted toluene layer was taken in a 125 ml round flask with a flat bottom, concentrated under reduced pressure at 40±3° C., evaporated to dryness, and about 3 ml of acetone was added to the residue, followed by concentration under reduced pressure to complete dryness.

Derivatization: 1.0 ml of the standard solution and the test solution described above were each taken in a 15 ml centrifuge tube, 0.2 ml hexamethyldisilane was added to each centrifuge tube, 0.1 ml trimethylchlorosilane was added, the cap was closed, and the mixture was vigorously stirred for 30 seconds. Mix and stand for 15 minutes. After inserting 1.0 ml 5α-Cholestane internal standard solution and 10 ml of distilled water into each centrifuge tube, the cap was closed and stirred vigorously for 30 seconds, and this was centrifuged at 3000 rpm for 2 minutes. The heptane layer of the upper layer was taken as a test solution for gas chromatograph (Shimadzu GC-2010) measurement. The analysis conditions for analyzing cholesterol quantification are shown in Table 6 below.

Items Conditions Instrument Shimadzu GC2010 Column HP-5(50m×0.25mm) Carrier gas N ₂ Detector FID Flow rate 2 (ml/min) Injection temp. 250℃ Column temp. 190℃ for 2min, 20℃/min(Rate), 230℃ or 3min,
40℃/min(Rate), 255℃ for 25min Detector temp. 300℃ Injection volume 1 μl

Quantification of inorganic and heavy metals

The preparation of the sample (squid sample) was precisely measured around 0.5 g of the sample using a wet decomposition method, and 5 ml of 65% HNO ₃ and ₁ ml of 30% H ₂ O ₂ were placed in a teflon bottle and used as a pretreatment test solution. . The pre-treatment method was acid digestion using microwave digestion system (Ethos-1600, USA) at a maximum of 550 W for 30 minutes. The sample solution that had been subjected to the pre-treatment was filtered with a 0.45 μm PTFE filter and used as an analysis sample. Quantification of inorganic and heavy metals was analyzed using an Inductively Coupled Plasma spectrometer (SHIMADZU ICPE 9000, Japan) and the analysis conditions are shown in Table 7 below. All reagents and distilled water were used for mineral analysis.

Instrument Conditions Radio Frequency Power 1.20kW Plasma Gas 10.0ℓ/min Auxiliary Gas 0.60ℓ/min Carrier Gas 0.70ℓ/min Wave length(nm) Na 589.592 Pb 220.353 CD 214.438 As 193.759

Experiment result

The results of the nine nutrients (crude protein, crude fat, ash, carbohydrate, fatty acid, free sugar, cholesterol and minerals) and heavy metals measured by the above method are shown in Table 8 below. This experiment was conducted by requesting the Kyungpook Techno Park Daegu Oriental Medical Center Efficacy Verification Center.

Test Items Squid raw material Quick dry squid Commercial dried squid calorie 65.5077(㎉/100g) 128.5382(㎉/100g) 126.2701 (㎉/100g) carbohydrate 1.6680 (mg/100g) 4.0256 (g/100g) 2.2895 (g/100g) Crude fat 0.6445 (g/100g) 0.7562 (g/100g) 0.8553 (g/100g) Crude protein 13.2588 (g/100g) 26.4075 (g/100g) 27.3536 (g/100g) salt 666.1981(mg/100g) 747.8367 (mg/100g) 336.8217 (mg/100g) sugars 0.3205 (g/100 g) 0.7317 (g/100g) 1.3506 (g/100g) trans fat 0.0000 (g/100g) 0.0000 (g/100g) 0.0000 (g/100g) Saturated fat 0.0371 (g/100g) 0.0540 (g/100g) 0.0748 (g/100g) cholesterol 289.3272 (mg/100g) 354.3359 (mg/100g) 474.9704 (mg/100g) Lead (Pb) 0.0261 (mg/kg) Non-detection Non-detection Cadmium (Cd) 0.0428 (mg/kg) 0.0245 (mg/kg) 0.0280 (mg/kg)

Quantitative analysis experiment of Staphylococcus aureus and E. coli

Microorganisms of convenient dry squid and commercial dried squid according to an embodiment of the present invention were quantitatively analyzed.

Staphylococcus aureus

Take 25 g of the sample (squid sample), add 225 ml of 0.85% NaCl and add a diluent, homogenize for 2 minutes using a StoMarker (400 Lab-blender BA 7021, Seward Medical Ltd., London, England), and then Baird- Parker agar (Oxoid, England) was inoculated in 3 sheets and cultured at 35-37°C for 48 hours. As a result of the culture, a black gray colony with a turbid ring was formed and then confirmed. The isolated black-gray colonies were transferred to Blood agar (Asan Pharmaceutical, Korea) and incubated at 37° C. for 18 to 24 hours to confirm β-hemolysis, and then confirmed to be Gram-positive cocci of glucose array with gram stain, coagulase (Biomerieux, France) ) Test was conducted. Coagulation was confirmed by API Staph kit (Biomerieux, France), and was determined to be Staphylococcus aureus positive.

Coliform

Take 25 g of sample (squid sample), add 225 ml of 0.85% NaCl, add a diluent, homogenize for 2 minutes using a StoMarker (400 Lab-blender BA 7021, Seward Medical Ltd., London, England), and then 3M Corporation ( E. coli count (PEC) was used for Petrifilm of 3M Microbiology Products, Minnesota, USA. 1 ml of the sample prepared above was dispensed onto the film and incubated at 37°C for 24 to 48 hours. After culture, only blue colony with bubbles was considered as E. coli positive. The average colony number was multiplied by the dilution factor, and the number of E. coli was calculated and expressed as CFU/g.

Experiment result

The results of quantitative analysis of Staphylococcus aureus and E. coli carried out by the above method are shown in Table 9 below. This experiment was conducted by requesting the Kyungpook Techno Park Daegu Oriental Medical Center Efficacy Verification Center.

Test Items Quick dry squid Commercial dried squid Preservative Non-detection (g/kg) 0.0056 (g/kg) as propionic acid Coliform 0 (CFU/g) 0 (CFU/g) Staphylococcus aureus 0 (CFU/g) 0 (CFU/g)

Sulfur dioxide measurement experiment

The analysis of sulfur dioxide was tested according to the Moner-Williams method of sulfite, hyposulfite and its salts before food. That is, 400 ml of water is added to the flask of the distillation apparatus, the separatory funnel coke is closed, and 90 ml of 4N hydrochloric acid solution is put therein. After supplying water to the cooler, nitrogen gas is passed through a gas injection pipe at a rate of 0.21 l/min, and 30 ml of a 3% hydrogen peroxide solution is added to the flask. After 15 minutes, remove the separatory funnel, take 50 g of the homogenized sample, put it in a grinder or homogenizer, add 100 ml of 5% ethanol solution, mix it into the flask, attach the separatory funnel, open the coke, and inject it into the flask until several ml remains. do. After heating for 1 hour and 45 minutes, remove the flask, wash the tip with a small amount of 3% hydrogen peroxide solution, place it in the flask and titrate until it turns yellow with a 0.01N sodium hydroxide solution for 20 seconds using a micro burette. The amount of sulfur dioxide was calculated according to the calculation formula. The color of the 3% hydrogen peroxide solution, which was the capture solution, was not detected, and the results are shown in Table 10 below. This experiment was conducted by requesting the Kyungpook Techno Park Daegu Oriental Medical Center Efficacy Verification Center.

[formula]

V: Consumption of 0.01 N sodium hydroxide solution (ml)

f: Titer of 0.01 N sodium hydroxide solution

S: Sample collection amount (g)

(0.01 N sodium hydroxide solution 1 ml = 320 µg SO ₂ )

Test Items Quick dry squid Commercial dried squid Sulfur dioxide Non-detection Non-detection

Histamine assay

According to the Food Code (Ministry of Food and Drug Safety, 2018) 5 g of sample (squid sample) is accurately taken according to the analysis method, 25 ml of 0.1N hydrochloric acid is added, homogenized, and centrifuged (4,000 G, 4°C, 15 min) and filtered. The supernatant obtained by repeating the operation to be taken twice was combined, and 0.1N hydrochloric acid was added to make 50 ml. 1 ml of the standard solution and the test solution are each taken into a stoppered glass test tube, and then 100 µl of the internal standard solution is added, followed by mixing with 0.5 ml of saturated sodium carbonate solution and 0.8 ml of 1% monosyl acetone solution, and then stoppering at 45℃. Time was derivatized. To the derivatized standard solution and test solution, 0.5 ml of 10% proline solution and 5 ml of ether were added, shaken for about 10 minutes, the supernatant was concentrated, nitrogen was concentrated, and 1 ml of acetonitrile was added and filtered to analyze it with a high-speed liquid chromatography. . The analysis conditions of the histamine analysis experiment are shown in Table 11 below, and the analysis results are shown in Table 12 below. This experiment was conducted by requesting the Kyungpook Techno Park Daegu Oriental Medical Center Efficacy Verification Center.

Items Conditions Instrument Waters, USA (Empower system) Column 250㎜×4.6㎜, C ₁₈ (shiseido) Detector PDA Mobile phase A: Water, B: Acetonitrile Min A B 10.00 45 55 15.00 35 65 20.00 20 80 30.00 10 90 35.00 10 90 Injection volume 10 μl Flow rate 1.0ml/min Column temp 40℃

Test Items Squid raw material Quick dry squid Commercial dried squid Histamine Non-detection Non-detection Non-detection

As shown in Table 12 above, histamine was confirmed to be non-detection of both the squid raw material, the simplified dry squid of the present invention, and commercially available dried squid.

In conclusion, through the results of the above Examples 1 to 11, the simple dried squid prepared according to one embodiment of the present invention is dried by using a cold-air drying method, and then coated with a sauce for low-temperature aging to be aged at low temperature and again By manufacturing squid in a drying method, while removing the squid's odor, it minimizes nutrient loss, improves taste and flavor, and at the same time, has an advantage of improved storage, including the process of baking dried squid and adding steam to it. By manufacturing, it was confirmed that there is an advantage in that it is easy to consume immediately without a separate cooking process, thereby improving convenience of consumption.

As described above, the present invention has been described in detail with reference to examples, but the present invention is not limited to the above embodiments, and may be modified in various ways, and the general knowledge in the art within the technical spirit of the present invention. It is clear that many variations are possible by the possessor. In addition, various forms of substitution, modification and modification will be possible by those skilled in the art without departing from the technical spirit of the present invention as set forth in the claims, and this also belongs to the scope of the present invention. something to do.

Claims (6)

Squid pre-treatment step to cut the torso of the body and remove the intestines;
A washing and desalination step of washing the pre-treated squid in the pre-squid treatment step and immersing it in water to remove salt;
A primary drying step of drying the cuttlefish from which the salt has been removed in the washing and desalination step at a temperature of 13 to 17° C. for 10 to 14 hours so that the water content of the cuttlefish is 50 to 60% by weight;
A low temperature aging step of applying a sauce for low temperature aging on the surface of the squid dried in the first drying step, and then aging in a refrigerator maintained at a temperature of 5° C. or less;
A second drying step of drying the squid aged in the low-temperature aging step at a temperature of 13 to 17° C. for 2 to 4 hours;
Roasting the squid dried in the second drying step with direct flame for 12 to 15 minutes;
A steam treatment step of adding and processing steam for 20 to 40 seconds to the squid baked in the roasting step; And
Cooling the steamed squid in the steaming step for 13 to 17 minutes at room temperature to produce a dried squid; method of manufacturing a simple dry squid comprising a. The method according to claim 1,
The low-temperature aging source,
Red pepper paste 23 to 27% by weight, soy sauce 20 to 24% by weight, ketchup 10 to 14% by weight, plum plum 3 to 7% by weight, capsaicin 2 to 6% by weight, sugar 2 to 6% by weight, hot chili sauce 2 to 6% by weight %, 1-5% by weight of broth, 1-5% by weight of liver garlic, 1-5% by weight of chicken stock, 3-7% by weight of red pepper powder, 0.5-3% by weight of oyster sauce, 1-4% by weight of sake, Katsuobushi 0.1 Method of producing a simple dry squid, characterized in that it is composed by mixing in a ratio of 1 to 1% by weight and pepper powder 0.05 to 1% by weight. The method according to claim 2,
The broth contained in the low-temperature aging sauce,
Mixing and heating at a rate of 95 to 99% by weight of water, 0.1 to 2% by weight of anchovy, 0.1 to 1.5% by weight of Katsuobushi, 0.1 to 1.5% by weight of dried fish, 0.1 to 1.5% by weight of dried shiitake, and 0.05 to 1% by weight of kelp The method of manufacturing a simple dry squid, characterized in that it is made of liquid broth by filtering the solids after hot water extraction. The method according to claim 1,
The low-temperature aging source,
57 to 61% by weight of soy sauce, 6 to 10% by weight of broth, 5 to 9% by weight of white wine, 4 to 8% by weight of plum wine, 4 to 8% by weight of sake, 1 to 5% by weight of chicken stock, 1 to 4% of sugar %, Katsuobushi 1 to 4% by weight, capsaicin 0.5 to 3% by weight, ginger powder 0.1 to 1% by weight, green tea powder 0.1 to 1% by weight, pepper powder 0.1 to 1% by weight and red pepper powder at a ratio of 0.05 to 1% by weight The method of manufacturing a simple dry squid characterized in that the composition. The method according to claim 4,
The broth contained in the low-temperature aging sauce,
Mixing and heating at a rate of 95 to 99% by weight of water, 0.1 to 2% by weight of anchovy, 0.1 to 1.5% by weight of Katsuobushi, 0.1 to 1.5% by weight of dried fish, 0.1 to 1.5% by weight of dried shiitake, and 0.05 to 1% by weight of kelp The method of manufacturing a simple dry squid, characterized in that it is made of liquid broth by filtering the solids after hot water extraction. Simple dry squid, characterized in that produced by the method of any one of claims 1 to 5.

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