KR20200079374A - Simplicity food with dried squid, and manufacturing method thereof - Google Patents
Simplicity food with dried squid, and manufacturing method thereof Download PDFInfo
- Publication number
- KR20200079374A KR20200079374A KR1020180168310A KR20180168310A KR20200079374A KR 20200079374 A KR20200079374 A KR 20200079374A KR 1020180168310 A KR1020180168310 A KR 1020180168310A KR 20180168310 A KR20180168310 A KR 20180168310A KR 20200079374 A KR20200079374 A KR 20200079374A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- squid
- dried
- drying
- low
- Prior art date
Links
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 254
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 235000013305 food Nutrition 0.000 title description 10
- 230000032683 aging Effects 0.000 claims abstract description 69
- 238000001035 drying Methods 0.000 claims abstract description 63
- 238000000034 method Methods 0.000 claims abstract description 47
- 235000015067 sauces Nutrition 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 51
- 239000000843 powder Substances 0.000 claims description 38
- 241000238371 Sepiidae Species 0.000 claims description 35
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims description 24
- 238000005406 washing Methods 0.000 claims description 24
- 240000004160 Capsicum annuum Species 0.000 claims description 19
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 19
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 19
- 239000001728 capsicum frutescens Substances 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 16
- 235000000346 sugar Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 229960002504 capsaicin Drugs 0.000 claims description 12
- 235000017663 capsaicin Nutrition 0.000 claims description 12
- 238000010612 desalination reaction Methods 0.000 claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 239000006002 Pepper Substances 0.000 claims description 10
- 241000722363 Piper Species 0.000 claims description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims description 10
- 235000017804 Piper guineense Nutrition 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 9
- 241001454694 Clupeiformes Species 0.000 claims description 9
- 235000019513 anchovy Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 240000000599 Lentinula edodes Species 0.000 claims description 8
- 238000002203 pretreatment Methods 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000009569 green tea Nutrition 0.000 claims description 7
- 235000020097 white wine Nutrition 0.000 claims description 7
- 235000019688 fish Nutrition 0.000 claims description 6
- 210000000936 intestine Anatomy 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 5
- 241000237502 Ostreidae Species 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008960 ketchup Nutrition 0.000 claims description 5
- 235000020636 oyster Nutrition 0.000 claims description 5
- 235000020098 plum wine Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 210000004185 liver Anatomy 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 22
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 238000003860 storage Methods 0.000 abstract description 7
- 238000007605 air drying Methods 0.000 abstract description 6
- 238000010411 cooking Methods 0.000 abstract description 6
- 235000013410 fast food Nutrition 0.000 abstract description 5
- 239000000523 sample Substances 0.000 description 34
- 238000002474 experimental method Methods 0.000 description 29
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 22
- 235000001014 amino acid Nutrition 0.000 description 21
- 229940024606 amino acid Drugs 0.000 description 21
- 150000001413 amino acids Chemical class 0.000 description 21
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 18
- 238000004458 analytical method Methods 0.000 description 18
- 239000002994 raw material Substances 0.000 description 18
- 238000005259 measurement Methods 0.000 description 16
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- 239000000243 solution Substances 0.000 description 13
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 10
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 10
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 10
- 239000012085 test solution Substances 0.000 description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 9
- 238000001514 detection method Methods 0.000 description 9
- 239000007789 gas Substances 0.000 description 9
- 238000002347 injection Methods 0.000 description 8
- 239000007924 injection Substances 0.000 description 8
- 241000588724 Escherichia coli Species 0.000 description 7
- 230000008901 benefit Effects 0.000 description 7
- 239000012086 standard solution Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 6
- 235000019750 Crude protein Nutrition 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 6
- 150000001720 carbohydrates Chemical class 0.000 description 6
- 235000019645 odor Nutrition 0.000 description 6
- 241000191967 Staphylococcus aureus Species 0.000 description 5
- 235000019784 crude fat Nutrition 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 229910001385 heavy metal Inorganic materials 0.000 description 5
- 229960001340 histamine Drugs 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 4
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000011002 quantification Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 3
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 3
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 3
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 3
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 3
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 3
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 3
- 239000004472 Lysine Substances 0.000 description 3
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 3
- 239000004809 Teflon Substances 0.000 description 3
- 229920006362 Teflon® Polymers 0.000 description 3
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 3
- 239000004473 Threonine Substances 0.000 description 3
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 235000013922 glutamic acid Nutrition 0.000 description 3
- 239000004220 glutamic acid Substances 0.000 description 3
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 3
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 3
- 229960000310 isoleucine Drugs 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 229930182817 methionine Natural products 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 3
- 238000004445 quantitative analysis Methods 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 239000004474 valine Substances 0.000 description 3
- HZAXFHJVJLSVMW-UHFFFAOYSA-N 2-Aminoethan-1-ol Chemical compound NCCO HZAXFHJVJLSVMW-UHFFFAOYSA-N 0.000 description 2
- OYIFNHCXNCRBQI-UHFFFAOYSA-N 2-aminoadipic acid Chemical compound OC(=O)C(N)CCCC(O)=O OYIFNHCXNCRBQI-UHFFFAOYSA-N 0.000 description 2
- QCHPKSFMDHPSNR-UHFFFAOYSA-N 3-aminoisobutyric acid Chemical compound NCC(C)C(O)=O QCHPKSFMDHPSNR-UHFFFAOYSA-N 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- JDHILDINMRGULE-LURJTMIESA-N N(pros)-methyl-L-histidine Chemical compound CN1C=NC=C1C[C@H](N)C(O)=O JDHILDINMRGULE-LURJTMIESA-N 0.000 description 2
- IMNFDUFMRHMDMM-UHFFFAOYSA-N N-Heptane Chemical compound CCCCCCC IMNFDUFMRHMDMM-UHFFFAOYSA-N 0.000 description 2
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 235000003704 aspartic acid Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- UCMIRNVEIXFBKS-UHFFFAOYSA-N beta-alanine Chemical compound NCCC(O)=O UCMIRNVEIXFBKS-UHFFFAOYSA-N 0.000 description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000012159 carrier gas Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- IJOOHPMOJXWVHK-UHFFFAOYSA-N chlorotrimethylsilane Chemical compound C[Si](C)(C)Cl IJOOHPMOJXWVHK-UHFFFAOYSA-N 0.000 description 2
- 239000000571 coke Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 229960003067 cystine Drugs 0.000 description 2
- 239000003085 diluting agent Substances 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 238000007542 hardness measurement Methods 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000010422 painting Methods 0.000 description 2
- WQGWDDDVZFFDIG-UHFFFAOYSA-N pyrogallol Chemical compound OC1=CC=CC(O)=C1O WQGWDDDVZFFDIG-UHFFFAOYSA-N 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 238000007127 saponification reaction Methods 0.000 description 2
- FSYKKLYZXJSNPZ-UHFFFAOYSA-N sarcosine Chemical compound C[NH2+]CC([O-])=O FSYKKLYZXJSNPZ-UHFFFAOYSA-N 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000012265 solid product Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- LUTLAXLNPLZCOF-UHFFFAOYSA-N 1-Methylhistidine Natural products OC(=O)C(N)(C)CC1=NC=CN1 LUTLAXLNPLZCOF-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- BRMWTNUJHUMWMS-UHFFFAOYSA-N 3-Methylhistidine Natural products CN1C=NC(CC(N)C(O)=O)=C1 BRMWTNUJHUMWMS-UHFFFAOYSA-N 0.000 description 1
- XIIAYQZJNBULGD-XWLABEFZSA-N 5α-cholestane Chemical compound C([C@@H]1CC2)CCC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@H](C)CCCC(C)C)[C@@]2(C)CC1 XIIAYQZJNBULGD-XWLABEFZSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000538838 Anisotremus virginicus Species 0.000 description 1
- 239000006158 Baird–Parker agar Substances 0.000 description 1
- 108010065152 Coagulase Proteins 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- YPWSLBHSMIKTPR-UHFFFAOYSA-N Cystathionine Natural products OC(=O)C(N)CCSSCC(N)C(O)=O YPWSLBHSMIKTPR-UHFFFAOYSA-N 0.000 description 1
- ILRYLPWNYFXEMH-UHFFFAOYSA-N D-cystathionine Natural products OC(=O)C(N)CCSCC(N)C(O)=O ILRYLPWNYFXEMH-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 206010018910 Haemolysis Diseases 0.000 description 1
- LCWXJXMHJVIJFK-UHFFFAOYSA-N Hydroxylysine Natural products NCC(O)CC(N)CC(O)=O LCWXJXMHJVIJFK-UHFFFAOYSA-N 0.000 description 1
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-N 0.000 description 1
- RHGKLRLOHDJJDR-BYPYZUCNSA-N L-citrulline Chemical compound NC(=O)NCCC[C@H]([NH3+])C([O-])=O RHGKLRLOHDJJDR-BYPYZUCNSA-N 0.000 description 1
- ILRYLPWNYFXEMH-WHFBIAKZSA-N L-cystathionine Chemical compound [O-]C(=O)[C@@H]([NH3+])CCSC[C@H]([NH3+])C([O-])=O ILRYLPWNYFXEMH-WHFBIAKZSA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- RHGKLRLOHDJJDR-UHFFFAOYSA-N Ndelta-carbamoyl-DL-ornithine Natural products OC(=O)C(N)CCCNC(N)=O RHGKLRLOHDJJDR-UHFFFAOYSA-N 0.000 description 1
- SUHOOTKUPISOBE-UHFFFAOYSA-M O-phosphonatoethanaminium(1-) Chemical compound [NH3+]CCOP([O-])([O-])=O SUHOOTKUPISOBE-UHFFFAOYSA-M 0.000 description 1
- BZQFBWGGLXLEPQ-UHFFFAOYSA-N O-phosphoryl-L-serine Natural products OC(=O)C(N)COP(O)(O)=O BZQFBWGGLXLEPQ-UHFFFAOYSA-N 0.000 description 1
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 description 1
- UTJLXEIPEHZYQJ-UHFFFAOYSA-N Ornithine Natural products OC(=O)C(C)CCCN UTJLXEIPEHZYQJ-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 108010077895 Sarcosine Proteins 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical class [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 241000238450 Todarodes pacificus Species 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000000184 acid digestion Methods 0.000 description 1
- 239000008186 active pharmaceutical agent Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- QWCKQJZIFLGMSD-UHFFFAOYSA-N alpha-aminobutyric acid Chemical compound CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229940000635 beta-alanine Drugs 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000006161 blood agar Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 244000309464 bull Species 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229960002173 citrulline Drugs 0.000 description 1
- 235000013477 citrulline Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- YSMODUONRAFBET-UHFFFAOYSA-N delta-DL-hydroxylysine Natural products NCC(O)CCC(N)C(O)=O YSMODUONRAFBET-UHFFFAOYSA-N 0.000 description 1
- 238000001212 derivatisation Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 229950006137 dexfosfoserine Drugs 0.000 description 1
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- YSMODUONRAFBET-UHNVWZDZSA-N erythro-5-hydroxy-L-lysine Chemical compound NC[C@H](O)CC[C@H](N)C(O)=O YSMODUONRAFBET-UHNVWZDZSA-N 0.000 description 1
- 229940031098 ethanolamine Drugs 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 229940013317 fish oils Drugs 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 239000011491 glass wool Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- NEXSMEBSBIABKL-UHFFFAOYSA-N hexamethyldisilane Chemical compound C[Si](C)(C)[Si](C)(C)C NEXSMEBSBIABKL-UHFFFAOYSA-N 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- QJHBJHUKURJDLG-UHFFFAOYSA-N hydroxy-L-lysine Natural products NCCCCC(NO)C(O)=O QJHBJHUKURJDLG-UHFFFAOYSA-N 0.000 description 1
- 229960002591 hydroxyproline Drugs 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000009616 inductively coupled plasma Methods 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000000120 microwave digestion Methods 0.000 description 1
- 229960003104 ornithine Drugs 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 229920006280 packaging film Polymers 0.000 description 1
- 239000012785 packaging film Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- BZQFBWGGLXLEPQ-REOHCLBHSA-N phosphoserine Chemical compound OC(=O)[C@@H](N)COP(O)(O)=O BZQFBWGGLXLEPQ-REOHCLBHSA-N 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 229920000768 polyamine Polymers 0.000 description 1
- 229920001343 polytetrafluoroethylene Polymers 0.000 description 1
- 239000004810 polytetrafluoroethylene Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 229940079877 pyrogallol Drugs 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 229940043230 sarcosine Drugs 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- DHCDFWKWKRSZHF-UHFFFAOYSA-L thiosulfate(2-) Chemical compound [O-]S([S-])(=O)=O DHCDFWKWKRSZHF-UHFFFAOYSA-L 0.000 description 1
- FGMPLJWBKKVCDB-UHFFFAOYSA-N trans-L-hydroxy-proline Natural products ON1CCCC1C(O)=O FGMPLJWBKKVCDB-UHFFFAOYSA-N 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 239000005051 trimethylchlorosilane Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- 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
-
- 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
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 간편식 건조 오징어 및 그 제조방법에 관한 것으로서, 보다 구체적으로는 오징어를 냉풍건조방식으로 건조시킨 후 저온숙성용 소스를 발라서 저온에서 숙성시키고 다시 건조시키는 방식으로 건조 오징어를 제조함으로써 오징어의 잡내를 제거하면서도 영양 손실을 최소화하고, 맛과 풍미를 향상시키는 동시에 저장성이 증진되는 장점이 있으며, 건조된 오징어를 굽고 스팀을 부가하여 처리하는 공정을 포함하여 제조함으로써 별도의 조리과정 없이 즉시 섭취가 용이하여 섭취편의성이 증진되는 장점이 있는 간편식 건조 오징어 및 그 제조방법에 관한 것이다.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.
오징어는 인기 있는 수산 기호식품 중의 하나로 오래전부터 한국, 일본, 중국을 포함한 아시아 지역에서 널리 소비되어지고 있다(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). 오징어는 보통 마른오징어, 회, 젓갈, 마른 반찬과 같이 건제품, 발효식품, 조미식품, 조리용 냉동식품 등이 있다(최규덕, 박욱연, 신일식. 조미오징어의 가공 공정 중 미생물 오염도 및 오염원에 관한 연구. 한국수산과학회지. 45(5), 445~453(2012)).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)).
오징어에는 단백질 함량이 높아 오래전부터 단백질 공급원으로 이용되고 있으며, 단백질을 구성하는 필수아미노산인 트레오닌, 발린, 메티오닌, 이소류신, 류신, 페닐알라닌, 라이신, 히스티딘 등의 함량이 높은 것으로 알려져 있다. 특히, 타우린, 베타인, EPA, DHA 등이 함유되어 있어 이들 성분은 혈중 콜레스테롤 함량을 저하시키고, 혈압 정상화, 심장병 예방, 인슐린 분비를 촉진하며, 오징어 먹물 중에는 항암성분이 있다고 알려져 있다(최진호: 오징어는 해독작용과 성인병을 예방한다, 현대해양, 327, 96~98(1997), Stansby, M. E. : 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), 김용재 : 오징어개발제품 설명회 참관기-뒤늦게 발동 걸린 오징어 제품 개발, 현대해양, 8, 36~39(1993)). 또한, 오징어의 외투막은 콜라겐 함량이 11%에 이르고 4개의 외층과 2개의 내층 및 그 사이에 근육조직이 포함된 형태의 독특한 구조는 다른 종의 근육조직과 구별이 되고 이러한 조직 구조는 가열 온도와 시간에 따라 변화하고 독특한 조직감을 가진다는 특징이 있다(김영명 : 오징어 자원의 유효 이용기술, 수산계, 92~100(1992), 이남명, 오세옥, 김영명 : 오징어 식혜 숙성중 단백질 화학적 변화-온도 수분함량의 영향, 한국식품과학회지, 28. 292~297(1996), 이종호, 최병대, 이강호, 류홍수 : 오징어 가공중의 향기 성분. 한국수산과학회지, 22, 370~374(1996), Shimomura, M.. Shimosaka, C. and Matsumoto, J. J. : Changes in texture and proteins of squid meat cured in sake lees ,Nippon shokuhin Kogyo Gakkaishi, 39, 418~424(1992), 최요연, 김무남, 이강호 : 마른오징어 저장중의 수분활성과 갈변반응, 한국수산과학회지, 6, 97~100(1973)).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)).
일반적으로 조미가공 간편식품은 육포, 쥐포 등과 같은 소고기 또는 돼지고기 생선육 등을 이용하여 이를 양념소스로 조미한 다음 건조하여 만든 제품으로, 간식이나 술안주로 이용되고 있다(강경태, 허민수, 김진수. 오징어를 이용한 조미 건조포의 개발. J. Korean Soc. Appl. Biol. Chem. 50(2), 116~120(2007)). 이러한 조미가공 간편식품의 개발 및 소비는 소비자들의 식생활 패턴이 다양해지고 고급화, 간편화 추세와 더불어 1인 가구의 증가로 점차 증가될 것으로 예상되고 있다.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.
대한민국 공개특허 제10-2017-0001301호는 제조공정을 개선함으로써 꿀이 함유된 소스와 버터를 이용하여 오징어 표면에 안정적으로 도포하고, 재숙성하여 구울 수 있는 벌꿀이 함유된 조미 오징어 및 제조방법에 대해 개시하고 있다. 또한, 대한민국 등록특허 제10-1437309호는 기존의 사료용 또는 미끼용으로 제한적으로 이용되던 살오징어를 크기별로 선별하여 식감에도 좋고 먹기에도 편한 조미 살오징어 제조방법에 대해 개시하고 있다. 아울러, 대한민국 등록특허 제10-1682237호는 간편하게 섭취할 수 있으면서도 맛과 영양이 풍부한 새로운 형태의 견과류를 포함한 조미건어포의 제조방법에 대해 개시하고 있다.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.
상기와 같이 조미가공 간편식품이 다양하게 개발되고 그 기술들이 공지되어 있으나, 제조 과정 중에 영양 손실, 특유의 냄새나 딱딱한 식감으로 인해 외국인이나 어린이, 노인들에게 관능적 기호도가 저하되는 문제점이 발생될 수 있다.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.
본 발명에서는 영양 손실을 최소화하고 맛, 풍미 및 조직감과 같은 식감을 향상시킬 수 있도록 조미하고 건조방법을 달리하여 간편식 건조 오징어를 제조함으로써 남녀노소 소비자의 관능적 기호를 향상시킬 수 있는 간편식 건조 오징어 및 그 제조방법에 대해 개시하고자 한다.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.
본 발명은 상술한 것과 같은 문제점을 해결하고 필요한 기술을 제공하기 위하여 안출된 것으로서,The present invention has been devised to solve the problems as described above and to provide the necessary technology,
본 발명은 오징어를 냉풍건조방식으로 건조시킨 후 저온숙성용 소스를 발라서 저온에서 숙성시키고 다시 건조시키는 방식으로 오징어를 제조함으로써 오징어의 잡내를 제거하면서도 영양 손실을 최소화하고, 맛과 풍미를 향상시키는 동시에 저장성이 증진되는 장점이 있는 간편식 건조 오징어 및 그 제조방법을 제공함에 그 목적이 있다.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.
또한, 본 발명은 건조 오징어를 제조하되 건조된 오징어를 굽고 스팀을 부가하여 처리하는 공정을 포함하여 제조함으로써 별도의 조리과정 없이 즉시 섭취가 용이하여 섭취편의성이 증진되는 장점이 있는 간편식 건조 오징어 및 그 제조방법을 제공함에 다른 목적이 있다.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.
상기와 같은 목적을 달성하기 위한 본 발명의 일 실시형태로서,As one embodiment of the present invention for achieving the above object,
본 발명의 일 실시형태는 오징어의 몸통 부위를 할복하고 내장을 제거하는 오징어전처리단계; 상기 오징어전처리단계에서 전처리된 오징어를 세척한 뒤 물에 침지하여 염분을 제거하는 세척및탈염단계; 상기 세척및탈염단계에서 염분이 제거된 오징어를 13 내지 17℃의 온도에서 10 내지 14시간 동안 오징어의 수분함량이 50 내지 60중량%가 되도록 건조시키는 1차건조단계; 상기 1차건조단계에서 건조된 오징어 표면에 저온숙성용 소스를 바른 뒤, 5℃ 이하의 온도로 유지되는 냉장고에서 숙성시키는 저온숙성단계; 상기 저온숙성단계에서 숙성된 오징어를 다시 13 내지 17℃의 온도에서 2 내지 4시간 동안 건조시키는 2차건조단계; 상기 2차건조단계에서 건조된 오징어를 12 내지 15분 동안 직화로 굽는 구이단계; 상기 구이단계에서 구운 오징어에 20 내지 40초 동안 스팀을 부가하여 처리하는 스팀처리단계; 및 상기 스팀처리단계에서 스팀처리된 오징어를 상온에서 13 내지 17분 동안 냉각시켜서 건조 오징어로 제조하는 냉각단계;를 포함하는 것을 특징으로 하는 간편식 건조 오징어의 제조방법을 제공한다.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.
본 발명에 있어서, 상기 저온숙성용 소스는 고추장 23 내지 27중량%, 간장 20 내지 24중량%, 케찹 10 내지 14중량%, 매실청 3 내지 7중량%, 캡사이신 2 내지 6중량%, 설탕 2 내지 6중량%, 핫칠리소스 2 내지 6중량%, 육수 1 내지 5중량%, 간마늘 1 내지 5중량%, 치킨스톡 1 내지 5중량%, 고춧가루 3 내지 7중량%, 굴소스 0.5 내지 3중량%, 맛술 1 내지 4중량%, 가쓰오부시 0.1 내지 1중량% 및 후춧가루 0.05 내지 1중량%의 비율로 혼합되어 조성되는 것을 특징으로 한다.In the present invention, the low-temperature aging source is red pepper paste 23 to 27% by weight,
또한, 상기 저온숙성용 소스는 간장 57 내지 61중량%, 육수 6 내지 10중량%, 화이트와인 5 내지 9중량%, 매실청 4 내지 8중량%, 맛술 4 내지 8중량%, 치킨스톡 1 내지 5중량%, 설탕 1 내지 4중량%, 가쓰오부시 1 내지 4중량%, 캡사이신 0.5 내지 3중량%, 생강가루 0.1 내지 1중량%, 녹차가루 0.1 내지 1중량%, 후춧가루 0.1 내지 1중량% 및 고춧가루 0.05 내지 1중량%의 비율로 혼합되어 조성되는 것을 특징으로 한다.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.
이때, 상기 저온숙성용 소스에 포함되는 육수는 물 95 내지 99중량%, 멸치 0.1 내지 2중량%, 가쓰오부시 0.1 내지 1.5중량%, 북어 0.1 내지 1.5중량%, 건표고버섯 0.1 내지 1.5중량% 및 다시마 0.05 내지 1중량%의 비율로 혼합하고 가열하여 열수추출한 뒤 고형물을 여과하여 액상의 육수로 제조되는 것을 특징으로 한다.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.
본 발명의 다른 실시형태는 상기의 방법으로 제조되는 것을 특징으로 하는 간편식 건조 오징어를 제공한다.Another embodiment of the present invention provides a simple dry squid, characterized in that produced by the above method.
본 발명의 일 실시형태에 따라 제조된 간편식 건조 오징어는, 오징어를 냉풍건조방식으로 건조시킨 후 저온숙성용 소스를 발라서 저온에서 숙성시키고 다시 건조시키는 방식으로 오징어를 제조함으로써 오징어의 잡내를 제거하면서도 영양 손실을 최소화하고, 맛과 풍미를 향상시키는 동시에 저장성이 증진되는 장점이 있다.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.
또한, 본 발명의 일 실시형태에 따라 제조된 간편식 건조 오징어는, 건조된 오징어를 굽고 스팀을 부가하여 처리하는 공정을 포함하여 제조함으로써 별도의 조리과정 없이 즉시 섭취가 용이하여 섭취편의성이 증진되는 장점이 있다.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.
도 1은 본 발명의 일 실시형태에 따른 간편식 건조 오징어의 제조방법을 공정 단계별로 나타낸 순서도이다.
도 2는 건조 시간별 오징어의 수분함량을 측정한 결과를 나타내는 그래프이다.
도 3은 오징어 원물과 건조 시간별 오징어의 색도를 측정한 결과를 나타내는 그래프이다.
도 4는 오징어 원물과 건조 시간별 오징어의 경도를 측정한 결과를 나타내는 그래프이다.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.
이하, 본원의 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 본 발명의 실시형태를 들어 상세히 설명한다. 본 발명의 실시형태는 당업계에서 평균적인 지식을 가진 자에게 본 발명을 더욱 완전하게 설명하기 위해서 제공되는 것이다. 따라서, 본 발명의 실시형태는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 이하 설명하는 실시형태로 한정되는 것은 아니다.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.
본 발명의 명세서 전체에서, 어떤 부분이 어떤 구성요소를 포함한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성 요소를 더 포함할 수 있는 것을 의미한다.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.
본 발명의 명세서 전체에서, 어떤 단계가 다른 단계와 “상에” 또는 “전에” 위치하고 있다고 할 때, 이는 어떤 단계가 다른 단계와 직접적 시계열적인 관계에 있는 경우뿐만 아니라, 각 단계 후의 혼합하는 단계와 같이 두 단계의 순서에 시계열적 순서가 바뀔 수 있는 간접적 시계열적 관계에 있는 경우와 동일한 권리를 포함할 수 있다.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.
본 발명의 명세서 전체에서 사용되는 정도의 용어 “약”, “실질적으로” 등은 언급된 의미에 고유한 제조 및 물질 허용 오차가 제시될 때 그 수치에서 또는 그 수치에 근접한 의미로 사용되고, 본 발명의 이해를 돕기 위해 정확하거나 절대적인 수치가 언급된 개시 내용을 비양심적인 침해자가 부당하게 이용하는 것을 방지하기 위해 사용된다. 본원 명세서 전체에서 사용되는 용어 “~(하는) 단계” 또는 “~의 단계”는 “~를 위한 단계”를 의미하지 않는다.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”.
본 발명은 간편식 건조 오징어 및 그 제조방법에 관한 것으로서, 본 발명에 따른 간편식 건조 오징어의 제조방법은 오징어전처리단계(S100), 세척및탈염단계(S200), 1차건조단계(S300), 저온숙성단계(S400), 2차건조단계(S500), 구이단계(S600), 스팀처리단계(S700) 및 냉각단계(S800)를 포함할 수 있다.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 ).
이하, 본 발명의 일 실시형태에 따른 간편식 건조 오징어의 제조방법을 구체적으로 설명한다. 본 발명의 일 실시형태에 따른 간편식 건조 오징어(이하, ‘건오징어’ 또는 ‘건조 오징어’이라고도 함)는 후술하는 제조방법에 의하여 보다 명확하게 이해될 수 있다.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.
도 1은 본 발명의 일 실시형태에 따른 간편식 건조 오징어의 제조방법을 공정 단계별로 나타낸 순서도이다.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.
우선, 오징어전처리단계를 수행할 수 있다(SFirst, a pre-squid processing step may be performed (S 100100 ).).
오징어의 몸통 부위를 할복하고 내장을 제거하는 오징어전처리단계(S100)를 수행할 수 있다.Squid pre-treatment step (S 100 ) to cut the torso and remove the intestines may be performed.
오징어를 깨끗한 물에 여러 번 세척한 뒤 몸통 부위를 할복하여 내장 등의 부산물을 깨끗이 제거하는 오징어전처리단계(S100)를 수행한다.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.
다음으로, 세척및탈염단계를 수행할 수 있다(SNext, washing and desalination steps may be performed (S 200200 ).).
상기 오징어전처리단계(S100)에서 전처리된 오징어를 세척한 뒤 물에 침지하여 염분을 제거하는 세척및탈염단계(S200)를 수행할 수 있다.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.
오징어에는 다량의 염분이 포함되어 있으므로, 최종적으로 제조된 건조 오징어의 짠맛을 중화시키기 위하여 전처리된 오징어를 물에 침지시키는 방식으로 오징어에 포함된 염분을 일부 제거한다.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.
이에 제한되는 것은 아니나, 상기 세척및탈염단계(S200)에서는 전처리된 오징어를 세척한 뒤 물에 1 내지 5시간 동안 침지하여 염분을 제거하는 것이 바람직하다. 이는, 전처리된 오징어를 물에 1시간 미만의 시간 동안 침지시키는 경우에는 오징어에 포함된 염분이 효과적으로 제거되지 않을 우려가 있기 때문이며, 전처리된 오징어를 물에 5시간을 초과하는 시간 동안 침지시키는 경우에는 오징어의 식감이 물러져 최종적으로 제조된 건조 오징어의 품질이 저하되는 문제점이 발생할 수 있기 때문이다.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.
다음으로, 1차건조단계를 수행할 수 있다(SNext, the first drying step may be performed (S 300300 ).).
상기 세척및탈염단계(S200)에서 염분이 제거된 오징어를 13 내지 17℃의 온도에서 10 내지 14시간 동안 오징어의 수분함량이 50 내지 60중량%가 되도록 건조시키는 1차건조단계(S300)를 수행할 수 있다.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
본 발명에서는 염분이 제거된 오징어를 냉풍건조기를 이용하여 적정 온도에서 적정 시간 동안 건조시킴으로써 식감이 우수한 건조 오징어를 제조하는 것을 목적으로 한다.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.
이에 따라, 상기 1차건조단계(S300)에서는 염분이 제거된 오징어를 13 내지 17℃의 온도에서 10 내지 14시간 동안 건조시키는 것이 바람직하다. 이는, 오징어를 13℃ 미만의 온도에서 10시간 미만의 시간 동안 건조시키는 경우에는 오징어가 효과적으로 건조되지 않아서 쫄깃한 식감이 부족하게 느껴짐에 따라 식감에 대한 소비자의 기호도가 저감되는 문제점이 발생할 수 있기 때문이며, 오징어를 17℃를 초과하는 온도에서 14시간을 초과하는 시간 동안 건조시키는 경우에는 오징어의 수분이 과도하게 제거됨에 따라 딱딱한 식감이 느껴져 건조 오징어의 품질이 저하될 우려가 있기 때문이다.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.
따라서, 상기 1차건조단계(S300)에서는 오징어가 최적의 식감을 나타낼 수 있도록 수분함량을 50 내지 60중량%로 조절하는 것이 바람직하며, 이에 따라 염분이 제거된 오징어를 13 내지 17℃의 온도에서 10 내지 14시간 동안 건조시키는 것이 가장 바람직하다.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.
이는 최종적으로 제조된 건조 오징어의 품질을 고려하여 건조 온도 및 건조 시간과 같은 공정조건을 한정한 것으로서, 본 발명의 일 실시형태에 따른 건조 오징어를 제조하는 과정 중 1차건조단계(S300)에서 건조 온도 및 건조 시간과 같은 공정조건을 구체적으로 한정하는 것은 [수분함량 측정 실험(실시예 3)]의 결과를 토대로 설정한 내용이며, 이는 하기 실시예 3에 의해 보다 명확하게 이해될 수 있다.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.
다음으로, 저온숙성단계를 수행할 수 있다(SNext, a low temperature aging step may be performed (S 400400 ).).
상기 1차건조단계(S300)에서 건조된 오징어 표면에 저온숙성용 소스를 바른 뒤, 5℃ 이하의 온도로 유지되는 냉장고에서 숙성시키는 저온숙성단계(S400)를 수행할 수 있다.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.
본 발명에서는 건조된 오징어 표면에 저온숙성용 소스를 바른 뒤 저온숙성시켜서 제조함으로써 오징어의 잡내를 제거하고 저온숙성용 소스로 인해 최종적으로 제조된 건조 오징어 자체의 맛과 풍미를 증진시키는 장점이 있다.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.
이에 제한되는 것은 아니나, 본 발명의 저온숙성단계(S400)에서는 건조된 오징어 표면에 저온숙성용 소스를 바른 뒤, 5℃ 이하의 온도로 유지되는 냉장고에서 12 내지 72시간 동안 숙성시키는 것이 바람직하다. 이는, 저온숙성용 소스를 바른 오징어를 냉장고에서 12시간 미만의 시간 동안 숙성시키는 경우에는 저온숙성용 소스가 오징어 내부로 충분히 흡수되지 않아 오징어의 잡내가 효과적으로 제거되지 않고 최종적으로 제조된 건조 오징어에서 소스의 맛과 풍미 또한 발현되지 않는 문제점이 발생할 수 있기 때문이며, 저온숙성용 소스를 바른 오징어를 냉장고에서 72시간을 초과하는 시간 동안 숙성시키는 경우에는 오징어 고유의 쫄깃한 식감이 저하되고 생산 효율성이 저감될 우려가 있기 때문이다.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.
본 발명의 저온숙성단계(S400)에서는 2종의 저온숙성용 소스를 사용할 수 있다.In the low temperature aging step (S 400 ) of the present invention, two kinds of low temperature aging sauces may be used.
본 발명의 일 실시형태에 따르면, 상기 저온숙성단계(S400)에서 사용되는 저온숙성용 소스는, 고추장 23 내지 27중량%, 간장 20 내지 24중량%, 케찹 10 내지 14중량%, 매실청 3 내지 7중량%, 캡사이신 2 내지 6중량%, 설탕 2 내지 6중량%, 핫칠리소스 2 내지 6중량%, 육수 1 내지 5중량%, 간마늘 1 내지 5중량%, 치킨스톡 1 내지 5중량%, 고춧가루 3 내지 7중량%, 굴소스 0.5 내지 3중량%, 맛술 1 내지 4중량%, 가쓰오부시 0.1 내지 1중량% 및 후춧가루 0.05 내지 1중량%의 비율로 혼합되어 조성되는 것을 특징으로 할 수 있다.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,
이에 제한되는 것은 아니나, 상기 저온숙성단계(S400)에서 사용되는 저온숙성용 소스는, 고추장 25.87중량%, 간장 22.08중량%, 케찹 12.29중량%, 매실청 5.19중량%, 캡사이신 4.90중량%, 설탕 4.70중량%, 핫칠리소스 4.60중량%, 육수 3.70중량%, 간마늘 3.60중량%, 치킨스톡 3.30중량%, 고춧가루 5.39중량%, 굴소스 1.40중량%, 맛술 2.40중량%, 가쓰오부시 0.40중량% 및 후춧가루 0.20중량%의 비율로 혼합되어 조성되는 것이 가장 바람직하다.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.
또한, 본 발명의 일 실시형태에 따르면, 상기 저온숙성단계(S400)에서 사용되는 저온숙성용 소스는, 간장 57 내지 61중량%, 육수 6 내지 10중량%, 화이트와인 5 내지 9중량%, 매실청 4 내지 8중량%, 맛술 4 내지 8중량%, 치킨스톡 1 내지 5중량%, 설탕 1 내지 4중량%, 가쓰오부시 1 내지 4중량%, 캡사이신 0.5 내지 3중량%, 생강가루 0.1 내지 1중량%, 녹차가루 0.1 내지 1중량%, 후춧가루 0.1 내지 1중량% 및 고춧가루 0.05 내지 1중량%의 비율로 혼합되어 조성되는 것을 특징으로 할 수 있다.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.
이에 제한되는 것은 아니나, 상기 저온숙성단계(S400)에서 사용되는 저온숙성용 소스는, 간장 57 내지 61중량%, 육수 6 내지 10중량%, 화이트와인 5 내지 9중량%, 매실청 4 내지 8중량%, 맛술 4 내지 8중량%, 치킨스톡 1 내지 5중량%, 설탕 1 내지 4중량%, 가쓰오부시 1 내지 4중량%, 캡사이신 0.5 내지 3중량%, 생강가루 0.1 내지 1중량%, 녹차가루 0.1 내지 1중량%, 후춧가루 0.1 내지 1중량% 및 고춧가루 0.05 내지 1중량%의 비율로 혼합한 후 중불에서 7 내지 9분 동안 끓여서 제조한 것임을 특징으로 할 수 있다.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.
이에 제한되는 것은 아니나, 상기 저온숙성단계(S400)에서 사용되는 저온숙성용 소스는, 간장 59.28중량%, 육수 8.58중량%, 화이트와인 7.58중량%, 매실청 6.59중량%, 맛술 6.29중량%, 치킨스톡 3.59중량%, 설탕 2.79중량%, 가쓰오부시 2.59중량%, 캡사이신 1.50중량%, 생강가루 0.40중량%, 녹차가루 0.40중량%, 후춧가루 0.30중량% 및 고춧가루 0.10중량%의 비율로 혼합되어 조성되는 것이 가장 바람직하다.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.
즉, 상기 저온숙성단계(S400)에서 사용되는 저온숙성용 소스는, 간장 59.28중량%, 육수 8.58중량%, 화이트와인 7.58중량%, 매실청 6.59중량%, 맛술 6.29중량%, 치킨스톡 3.59중량%, 설탕 2.79중량%, 가쓰오부시 2.59중량%, 캡사이신 1.50중량%, 생강가루 0.40중량%, 녹차가루 0.40중량%, 후춧가루 0.30중량% 및 고춧가루 0.10중량%의 비율로 혼합한 후 중불에서 7 내지 9분 동안 끓여서 제조되는 것이 가장 바람직하다.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.
아울러, 본 발명의 일 실시형태에 따르면, 상기 저온숙성단계(S400)에서 사용되는 저온숙성용 소스에 포함되는 육수는, 물 95 내지 99중량%, 멸치 0.1 내지 2중량%, 가쓰오부시 0.1 내지 1.5중량%, 북어 0.1 내지 1.5중량%, 건표고버섯 0.1 내지 1.5중량% 및 다시마 0.05 내지 1중량%의 비율로 혼합하고 가열하여 열수추출한 뒤 고형물을 여과하여 액상의 육수로 제조되는 것을 특징으로 할 수 있다.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.
이에 제한되는 것은 아니나, 상기 저온숙성단계(S400)에서 사용되는 저온숙성용 소스에 포함되는 육수는, 물 95 내지 99중량%, 멸치 0.1 내지 2중량%, 가쓰오부시 0.1 내지 1.5중량%, 북어 0.1 내지 1.5중량%, 건표고버섯 0.1 내지 1.5중량% 및 다시마 0.05 내지 1중량%의 비율로 혼합한 후 약불에서 50 내지 70분 동안 가열하여 열수추출한 뒤 고형물을 여과하여 액상의 육수로 제조되는 것을 특징으로 할 수 있다.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.
이에 제한되는 것은 아니나, 저온숙성단계(S400)에서 사용되는 저온숙성용 소스에 포함되는 육수는, 물 97.80중량%, 멸치 0.80중량%, 가쓰오부시 0.40중량%, 북어 0.40중량%, 건표고버섯 0.40중량% 및 다시마 0.20중량%의 비율로 혼합하고 가열하여 열수추출한 뒤 고형물을 여과하여 액상의 육수로 제조되는 것이 가장 바람직하다.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.
즉, 상기 저온숙성단계(S400)에서 사용되는 저온숙성용 소스에 포함되는 육수는, 물 97.80중량%, 멸치 0.80중량%, 가쓰오부시 0.40중량%, 북어 0.40중량%, 건표고버섯 0.40중량% 및 다시마 0.20중량%의 비율로 혼합한 후 약불에서 50 내지 70분 동안 가열하여 열수추출한 뒤 고형물을 여과하여 액상의 육수로 제조되는 것이 가장 바람직하다.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.
따라서, 상기 저온숙성단계(S400)에서는 건조된 오징어 표면에 2종의 저온숙성용 소스 중 1종을 바른 뒤, 5℃ 이하의 온도로 유지되는 냉장고에서 숙성시키는 것이 가장 바람직하다.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.
다음으로, 2차건조단계를 수행할 수 있다(SNext, a second drying step may be performed (S 500500 ).).
상기 저온숙성단계(S400)에서 숙성된 오징어를 다시 13 내지 17℃의 온도에서 2 내지 4시간 동안 건조시키는 2차건조단계(S500)를 수행할 수 있다.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.
본 발명에서는 염분이 제거된 오징어를 냉풍건조기를 이용하여 적정 온도에서 적정 시간 동안 1차로 건조시킨 뒤, 오징어 표면의 저온숙성용 소스를 바르고 숙성시키고 다시 냉풍건조기를 이용하여 2차로 건조시키는 공정을 포함하여 건조 오징어를 제조함으로써 식감이 우수하고 맛과 풍미가 뛰어난 건조 오징어를 제조하는 것을 목적으로 한다.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.
이에 따라, 상기 2차건조단계(S500)에서는 숙성된 오징어를 13 내지 17℃의 온도에서 2 내지 4시간 동안 건조시키는 것이 바람직하다. 이는, 오징어를 13℃ 미만의 온도에서 2시간 미만의 시간 동안 건조시키는 경우에는 숙성된 오징어가 효과적으로 건조되지 않아서 쫄깃한 식감이 부족하게 느껴질 우려가 있기 때문이며, 오징어를 17℃를 초과하는 온도에서 4시간을 초과하는 시간 동안 건조시키는 경우에는 오징어의 수분이 과도하게 제거됨에 따라 딱딱한 식감이 느껴지는 문제점이 발생할 수 있기 때문이다.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.
따라서, 상기 2차건조단계(S500)에서는 오징어의 식감, 맛 및 풍미를 증진시키기 위하여 숙성된 오징어를 13 내지 17℃의 온도에서 2 내지 4시간 동안 건조시키는 것이 가장 바람직하다.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.
다음으로, 구이단계를 수행할 수 있다(SNext, a roasting step may be performed (S 600600 ).).
상기 2차건조단계(S500)에서 건조된 오징어를 12 내지 15분 동안 직화로 굽는 구이단계(S600)를 수행할 수 있다.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.
이때, 건조된 오징어는 가스불을 이용하여 직화로 구울 수 있으며, 오징어를 앞뒤로 뒤집어 가며 12 내지 15분 동안 고르게 구워내는 것이 바람직하다.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.
다음으로, 스팀처리단계를 수행할 수 있다(SNext, a steam treatment step may be performed (S 700700 ).).
상기 구이단계(S600)에서 구운 오징어에 20 내지 40초 동안 스팀을 부가하여 처리하는 스팀처리단계(S700)를 수행할 수 있다.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.
본 발명에서는 오징어의 잡내를 제거하면서도 저온숙성용 소스의 맛과 풍미가 오징어 고유의 맛과 조화롭게 어우러지도록 하기 위하여 상기 구이단계(S600)에서 구운 오징어에 스팀을 부가하여 스팀처리하는 공정을 수행하는 것을 특징으로 한다.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.
이에 따라, 상기 스팀처리단계(S700)에서는 구운 오징어에 20 내지 40초 동안 스팀을 부가하여 처리하는 것이 바람직하다. 이는, 구운 오징어에 20초 미만의 시간 동안 스팀을 부가하는 경우에는 오징어의 겉면은 스팀처리되나 내부까지는 스팀처리되지 않기 때문에 저온숙성용 소스의 맛과 풍미가 오징어 고유의 맛과 조화롭게 어우러지지 않게 됨에 따라 최종적으로 제조된 건조 오징어 자체의 품질이 저하될 우려가 있기 때문이며, 구운 오징어에 40초를 초과하는 시간 동안 스팀을 부가하는 경우에는 오징어의 겉면이 물러지게 되고 이에 따라 최종적으로 제조된 건조 오징어의 식감이 저하되게 되는 문제점이 발생할 수 있기 때문이다.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.
이에 제한되는 것은 아니나, 상기 스팀처리단계(S700)에서는 압력 스팀기를 이용할 수 있으며, 1.5 내지 2㎏f/㎝2의 압력을 가하고, 100 내지 140℃의 온도로 공급되는 스팀을 이용하는 것이 바람직하다.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. .
따라서, 상기 스팀처리단계(S700)에서는 오징어의 잡내를 제거하면서도 저온숙성용 소스의 맛과 풍미가 오징어 고유의 맛과 조화롭게 어우러지도록 하기 위하여 구운 오징어에 20 내지 40초 동안 스팀을 부가하여 처리하는 것이 가장 바람직하다.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.
다음으로, 냉각단계를 수행할 수 있다(SNext, a cooling step may be performed (S 800800 ).).
상기 스팀처리단계(S700)에서 스팀처리된 오징어를 상온에서 13 내지 17분 동안 냉각시켜서 건조 오징어로 제조하는 냉각단계(S800)를 수행할 수 있다.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.
이에 제한되는 것은 아니나, 상기 스팀처리단계(S700)에서 스팀처리된 오징어를 상온에서 13 내지 17분 동안 냉각시켜서 건조 오징어로 제조한 뒤, 진공포장지에 내장하여 진공포장하고 5℃ 이하의 온도로 유지되는 냉장고에서 보관하는 것이 가장 바람직하다.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.
최종적으로 제조된 건조 오징어는 산소투과율이 약 2% 이하로 되는 진공포장지 내부에 삽입한 뒤, 진공포장기를 이용하여 진공의 상태로 포장한다. 포장된 건조 오징어는 금속검출기를 통과시켜 금속 검출 여부를 확인한 뒤, 5℃ 이하의 온도로 유지되는 냉장고에서 보관하고, 냉장의 상태로 유통 및 판매될 수 있다.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.
이하, 본 발명의 일 실시형태에 따라 제조된 건조 오징어에 대한 수분함량 측정 실험, 구성 아미노산 측정 실험, 유리 아미노산 측정 실험, 색도 측정 실험, 경도 측정 실험, 9대 영양소 및 증금속 측정 실험, 황색포도상구균 및 대장균의 정량적 분석 실험, 이산화황 측정 실험, 히스타민 분석 실험을 실시하였다. 본 발명의 일 실시형태에 따른 간편식 건조 오징어는 후술하는 실험에 의하여 보다 명확하게 이해될 수 있다.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.
본 발명의 일 실시형태에 따른 간편식 건조 오징어 제조(1)Simple dry squid production according to an embodiment of the present invention (1)
1. 오징어전처리단계(S 100 ) : 오징어의 몸통 부위를 할복하고 내장을 제거한다. 1. Squid pre-treatment step (S 100 ) : Cut the body part of the cuttlefish and remove the intestines.
2. 세척및탈염단계(S 200 ) : 전처리된 오징어를 세척한 뒤 물에 침지하여 염분을 제거한다. 2. Washing and desalination step (S 200 ) : After washing the pre-treated squid, immersed in water to remove salt.
3. 1차건조단계(S 300 ) : 염분이 제거된 오징어를 냉풍건조기를 이용하여 15℃의 온도에서 12시간 동안 오징어의 수분함량이 55중량%가 되도록 건조시킨다. 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. 저온숙성단계(S 400 ) : 건조된 오징어 표면에 저온숙성용 소스를 바른 뒤, 5℃ 이하의 온도로 유지되는 냉장고에서 숙성시킨다. 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.
이때, 저온숙성용 소스는 고추장 25.87중량%, 간장 22.08중량%, 케찹 12.29중량%, 매실청 5.19중량%, 캡사이신 4.90중량%, 설탕 4.70중량%, 핫칠리소스 4.60중량%, 육수 3.70중량%, 간마늘 3.60중량%, 치킨스톡 3.30중량%, 고춧가루 5.39중량%, 굴소스 1.40중량%, 맛술 2.40중량%, 가쓰오부시 0.40중량% 및 후춧가루 0.20중량%의 비율로 혼합되어 조성된 것을 사용한다.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.
또한, 상기 저온숙성용 소스에 포함되는 육수는, 물 97.80중량%, 멸치 0.80중량%, 가쓰오부시 0.40중량%, 북어 0.40중량%, 건표고버섯 0.40중량% 및 다시마 0.20중량%의 비율로 혼합하고 가열하여 열수추출한 뒤 고형물을 여과하여 액상의 육수로 제조한 것을 사용한다.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. 2차건조단계(S 500 ) : 숙성된 오징어를 냉풍건조기를 이용하여 다시 15℃의 온도에서 3시간 동안 건조시킨다. 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. 구이단계(S 600 ) : 건조된 오징어를 가스불을 이용하여 13분 동안 가스불을 이용하여 직화로 굽는다. 6. Roasting step (S 600 ) : Grill the dried squid using a gas fire for 13 minutes using a gas fire.
7. 스팀처리단계(S 700 ) : 구운 오징어에 스팀기를 이용하여 30초 동안 스팀을 부가하여 처리한다. 7. Steam treatment step (S 700 ) : Steam is added to the cuttlefish for 30 seconds and processed.
8. 냉각단계(S 800 ) : 스팀처리된 오징어를 상온에서 15분 동안 냉각시켜서 건조 오징어로 제조한다. 제조된 건조오징어는 진공포장지에 내장하여 진공포장하고 5℃ 이하의 온도로 유지되는 냉장고에서 보관한다. 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.
본 발명의 일 실시형태에 따른 간편식 건조 오징어 제조(2)Simple dry squid production according to an embodiment of the present invention (2)
1. 오징어전처리단계(S 100 ) : 오징어의 몸통 부위를 할복하고 내장을 제거한다. 1. Squid pre-treatment step (S 100 ) : Cut the body part of the cuttlefish and remove the intestines.
2. 세척및탈염단계(S 200 ) : 전처리된 오징어를 세척한 뒤 물에 침지하여 염분을 제거한다. 2. Washing and desalination step (S 200 ) : After washing the pre-treated squid, immersed in water to remove salt.
3. 1차건조단계(S 300 ) : 염분이 제거된 오징어를 냉풍건조기를 이용하여 15℃의 온도에서 12시간 동안 오징어의 수분함량이 55중량%가 되도록 건조시킨다. 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. 저온숙성단계(S 400 ) : 건조된 오징어 표면에 저온숙성용 소스를 바른 뒤, 5℃ 이하의 온도로 유지되는 냉장고에서 숙성시킨다. 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.
이때, 저온숙성용 소스는 간장 59.28중량%, 육수 8.58중량%, 화이트와인 7.58중량%, 매실청 6.59중량%, 맛술 6.29중량%, 치킨스톡 3.59중량%, 설탕 2.79중량%, 가쓰오부시 2.59중량%, 캡사이신 1.50중량%, 생강가루 0.40중량%, 녹차가루 0.40중량%, 후춧가루 0.30중량% 및 고춧가루 0.10중량%의 비율로 혼합되어 조성된 것을 사용한다.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.
또한, 상기 저온숙성용 소스에 포함되는 육수는, 물 97.80중량%, 멸치 0.80중량%, 가쓰오부시 0.40중량%, 북어 0.40중량%, 건표고버섯 0.40중량% 및 다시마 0.20중량%의 비율로 혼합하고 가열하여 열수추출한 뒤 고형물을 여과하여 액상의 육수로 제조한 것을 사용한다.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. 2차건조단계(S 500 ) : 숙성된 오징어를 냉풍건조기를 이용하여 다시 15℃의 온도에서 3시간 동안 건조시킨다. 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. 구이단계(S 600 ) : 건조된 오징어를 가스불을 이용하여 13분 동안 가스불을 이용하여 직화로 굽는다. 6. Roasting step (S 600 ) : Grill the dried squid using a gas fire for 13 minutes using a gas fire.
7. 스팀처리단계(S 700 ) : 구운 오징어에 스팀기를 이용하여 30초 동안 스팀을 부가하여 처리한다. 7. Steam treatment step (S 700 ) : Steam is added to the cuttlefish for 30 seconds and processed.
8. 냉각단계(S 800 ) : 스팀처리된 오징어를 상온에서 15분 동안 냉각시켜서 건조 오징어로 제조한다. 제조된 건조오징어는 진공포장지에 내장하여 진공포장하고 5℃ 이하의 온도로 유지되는 냉장고에서 보관한다. 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.
수분함량 측정 실험Moisture content measurement experiment
본 발명의 일 실시형태에 따른 간편식 건조 오징어를 제조하는 과정에서, 상기 1차건조단계(S300)의 최적 공정조건을 확립하기 위하여 건조 온도와 건조 시간에 따른 오징어의 수분함량을 하기와 같이 측정하여 비교하였다.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.
할복하여 세척한 생물상태의 오징어를 냉풍건조기의 온도를 각각 15℃, 20℃, 25℃로 설정하여 각각 건조하는 과정에서 일정 단위로 냉풍건조기에서 3마리씩을 꺼내어 몸통부위의 가장 두꺼운 부분 1g씩을 채취한 뒤, 수분함량측정기(MB-90, OHAUS, Pine Brook, New Jersey, USA)를 이용하여 150℃에서 수분함량을 측정하였다.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).
15℃ 건조의 경우 0시간, 3시간, 6시간, 9시간, 12시간째에 수분함량을 측정하였으며, 20℃ 건조의 경우 0시간, 2.5시간, 5시간, 7.5시간, 10시간째에 수분함량을 측정하였고, 25℃ 건조의 경우 0시간, 2.5시간, 5시간, 7시간, 8.5시간째에 수분함량을 측정하였다.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.
건조 시간별 오징어의 수분함량을 측정한 결과는 하기 도 2의 그래프와 같다.The result of measuring the water content of squid by drying time is shown in the graph of FIG. 2 below.
또한, 15℃에서 12시간 동안 건조시킨 건조 오징어, 20℃에서 10시간 동안 건조시킨 건조 오징어 및 25℃에서 8.5시간 동안 건조시킨 건조 오징어를 관능 평가한 결과, 15℃에서 12시간 동안 건조시킨 건조 오징어의 기호도가 가장 우수한 것으로 평가되었다.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.
즉, 건조 시간별 오징어의 수분함량을 측정한 결과와 건조 오징어의 관능 평가 결과를 종합하여 판단한 결과, 본 발명의 일 실시형태에 따른 간편식 건조 오징어를 제조하는 과정 중, 상기 1차건조단계(S300)에서는 오징어가 최적의 식감을 나타낼 수 있도록 수분함량을 50 내지 60중량%로 조절하는 것이 바람직하며, 이에 따라 염분이 제거된 오징어를 15℃의 온도에서 12시간 동안 건조시키는 것이 가장 바람직하다.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.
구성 아미노산 측정 실험Composition amino acid measurement experiment
오징어 샘플로는 상기 실시예 1에서 제조된 본 발명의 일 실시형태에 따른 간편식 건조 오징어와 오징어 원물 및 시판 건조 오징어를 이용하여 구성 아미노산 측정 실험을 실시하였다. 동결 건조한 오징어 샘플 50㎎에 6N HCl을 첨가하여 밀봉한다. 밀봉한 샘플을 110℃에서 24시간동안 가수분해 후, 밀봉을 해제하여 80℃에서 24시간동안 열을 가하여 건조시킨다. 건조가 완료된 샘플의 농도에 따라서 0.02N HCl로 희석한 후 0.45㎛ 필터를 이용하여 여과하고 아미노산 자동 분석기에 주입하여 구성 아미노산을 측정하였다. 분석 조건은 하기 표 1과 같으며, 분석 결과는 하기 표 2에 나타내었다.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.
상기 표 2에 나타난 바와 같이, 3종의 오징어에 포함된 구성 아미노산을 측정한 결과, glutamic acid의 함량이 가장 높은 결과를 나타내었으며, Tryptophan을 제외한 필수 아미노산이 다량 함유되어 있는 것으로 확인되었다. 또한, 본 발명의 간편식 건조 오징어의 구성 아미노산이 시판 건조 오징어의 구성 아미노산과 거의 비슷한 것으로 나타났다.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.
유리 아미노산 측정 실험Free amino acid measurement experiment
오징어 샘플로는 상기 실시예 1에서 제조된 본 발명의 일 실시형태에 따른 간편식 건조 오징어와 오징어 원물 및 시판 건조 오징어를 이용하여 구성 아미노산 측정 실험을 실시하였다. 동결 건조한 오징어 샘플 0.1g에 5% trichloroacetic acid를 첨가하여 균질화한 후 원심분리기를 이용하여 10,000rpm에서 10분간 원심분리하여 상층액을 채취한다. 채취한 상층액을 0.45㎛ 필터를 이용하여 여과 후 아미노산 자동 분석기에 주입하여 유리 아미노산을 측정하였다. 분석 조건은 상기 실시예 4의 표 1과 같으며, 분석 결과는 하기 표 3에 나타내었다.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.
상기 표 3에 나타난 바와 같이, 3종의 오징어에 포함된 유리 아미노산을 측정한 결과, 오징어 원물에는 검출되지 않은 유리 아미노산이 본 발명의 간편식 건조 오징어에서는 검출되는 결과를 나타내었다. 유리 아미노산의 종류에서는 본 발명의 간편식 건조 오징어가 더 많은 결과를 나타내었으나, 유리 아미노산의 총량은 오징어 원물이 가장 높은 결과를 나타내었다. 이는 오징어를 건조하기 전, 세척및탈염단계(S200)에서 유리 아미노산이 다량 유실된 결과로 사료된다.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.
색도 측정 실험Chromaticity measurement experiment
오징어 원물과 건조 시간별 오징어의 색도를 측정하였다. 색차는 CS-580 색차계(CHN spec, Jiagan District, Hangzhou City,China)를 이용하여 오징어의 귀, 몸통, 다리 부위를 앞뒤로 2회씩 측정하여 평균값을 구하였다. 백색판의 색도는 L : 89.62, a : -1.09, b : 1.53이며, 분석결과는 하기 도 3에 나타내었다. 시판 건조 오징어는 ‘시판 피데기’로 표기되어 있다.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”.
하기 도 3에 도시된 바와 같이, 오징어 원물과 냉풍건조기를 이용하여 15℃의 온도에서 건조 시간별로 건조시킨 오징어의 색도는 뚜렷한 차이를 나타내지 않는 것으로 확인되었다.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.
경도 측정 실험Hardness measurement experiment
오징어 원물과 건조 시간별 오징어의 경도를 측정하였다. 경도는 FRTS texture analyzer(IMADA, Toyohashi, Aichi, Japan)를 이용하여 오징어의 몸통 부위를 3회씩 측정하여 평균값을 구하였다. 분석결과는 하기 도 4에 나타내었으며, 시판 건조 오징어는 ‘시판 피데기’로 표기되어 있다.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”.
하기 도 4에 도시된 바와 같이, 오징어 원물과 냉풍건조기를 이용하여 15℃의 온도에서 건조 시간별로 건조시킨 오징어의 경도는 건조 시간이 경과함에 따라 증가하는 경향을 나타내는 것으로 확인되었다.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.
9대 영양소 및 증금속 측정 실험9 nutrients and increased metals measurement experiment
오징어 샘플로는 상기 실시예 1에서 제조된 본 발명의 일 실시형태에 따른 간편식 건조 오징어와 오징어 원물 및 시판 건조 오징어를 이용하여 9대 영양소 및 중금속을 측정하는 실험을 실시하였다. 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.
조단백질 정량 방법Method for quantifying crude protein
조단백질 정량은 AOAC에 준하여 Kjeldahl법으로 측정하였다. 채취된 오징어 샘플을 Kjeldahl 분해관에 취해 Kjeldahl (Foss, Sweden) 장치를 이용하여 0.1N NaOH용액으로 적정하고, 질소계수(6.25)를 곱하여 조단백질의 함량을 산출하였다.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.
조지방 정량Crude fat determination
조지방은 Soxhlet법으로 측정하였다. 즉 오징어 샘플 5g 내외를 원통여과지에 넣고, 시료 위를 탈지면으로 막고서 추출관 속에 넣어 수기 속에 에테르를 채운 후 60℃ 수욕 상에서 8~16 시간 동안 추출하고서 수기 속의 에테르를 날려 보내고 지방의 무게를 측정하였다.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.
조회분 정량Quantification of inquiry
회분은 AOAC에 준하여 직접 회화법으로 항량을 알고 있는 도가니에 일정량의 시료를 취하여 550~600℃의 회화로에서 5~6시간 회화하고 데시케이터에서 일정 시간 방냉하여 항량을 구하여 회화 전후의 항량차로서 조회분량을 산출하였다.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.
탄수화물 정량Carbohydrate determination
오징어 샘플 전체를 100%로 하여 수분, 조단백질, 조지방 및 회분 함량(%)을 감한 것을 탄수화물(carbohydrates) 함량(%)으로 하였다.The whole cuttlefish sample was made 100%, and the moisture, crude protein, crude fat, and ash content (%) was subtracted as the carbohydrates content (%).
지방산 조성 분석Fatty acid composition analysis
지방 추출에 앞서 검체(오징어 샘플)를 균질화 하였다. 균질화된 검체를 약 100~200㎎의 지방을 포함하는 양으로 정확히 칭량하여 마조니어(Mojonnier)관에 넣고 약 100㎎의 피로갈롤을 첨가한 후, 2㎖의 내부표준용액을 첨가하였다. 마조니어관에 끓임쪽을 넣고 2㎖ 에탄올을 첨가하여 전체 검체가 잘 섞일 때까지 혼합한다. 8.3M 염산용액 10㎖을 넣고 섞었다. 마조니어관의 마개를 고무줄 혹은 테프론테이프 등으로 밀봉한 후, 70~80℃의 수조에서 적당한 속도로 교반하면서 40분간 분해하였다. 마조니어관의 벽면에 붙어있는 입자들이 잘 혼합될 수 있도록 매 10분마다 교반기로 혼합하였다. 분해 후, 에탄올을 첨가하여 채운 후 부드럽게 섞었다. 준비된 마조니어관의 분해물에 25㎖ 디에틸에테르를 첨가하고 마개를 한 후 5분간 진탕하여 추출하였다. 에테르 혼합 추출용매로 마개를 씻고 25㎖의 무수 석유에테르를 추가하여 5분간 다시 진탕 추출하고 600rpm에서 5분간 원심분리 하였다. 에테르 혼합 추출용매로 마개를 씻고 150㎖ 비이커에 에테르 층을 분액한 후 증발시키기 위해 질소를 사용하여 35~40℃ 수조에서 에테르를 천천히 증발 시켰다. 2~3㎖ 클로로포름과 2~3㎖ 디에틸에테르로 추출한 지방을 녹여 15㎖ 시험관으로 옮긴 후, 40℃ 수조에서 질소 농축하고 2.0㎖ 7% 트리플루오로보란메탄올 용액과 1.0㎖의 톨루엔을 첨가하였다. 테프론/실리콘 재질의 마개로 잘 밀봉하여 100℃ 오븐에서 45분간 가열한 후 실온으로 냉각하였다. 5.0㎖ 증류수, 1.0㎖ 헥산 및 약 1.0g 무수 황산나트륨를 첨가한 후 진탕하여 정치하고 분리된 상층액을 취하여 약 1.0g의 무수 황산나트륨을 담은 다른 바이알(Vial)에 넣고 탈수한 후 시험용액으로 하였다. 지방산 조성을 분석하기 위한 분석 조건은 하기 표 4와 같다.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.
유리당 정량Free sugar determination
당류의 함량은 시료 약 5g을 50㎖ 메스플라스크에 정밀히 달아 물 25㎖를 가하여 녹인 후 아세토니트릴로 50㎖까지 채우고 이를 0.45㎕의 멤브레인 필터로 여과한 것을 시험용액으로 하였다.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, Lactose의 표준품(Sigma, USA)을 각각 100㎖용 메스플라스크에 0.1g을 정밀히 달아 물 50㎖로 녹인 후 아세토니트릴로 100㎖까지 채운 후, 희석하여 표준용액으로 사용하였다. 시료 중 당류 함량은 HPLC를 이용하여 하기 표 5와 같은 분석 조건으로 분석하였다.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.
콜레스테롤 정량Cholesterol determination
비누화 과정 : 검체(오징어 샘플) 약 2g을 정밀히 칭량하여 삼각플라스크에 취하였다. 이때 검체의 지방량은 1g 이하가 되도록 검체량을 조절 하였다. 자석막대를 삼각플라스크에 넣고 95% 에탄올 40㎖과 8㎖ 50% 수산화칼륨용액을 가하였다. 콘덴서를 설치하고 자석교반-가열기를 이용하여 교반하면서 가열하여 70±10분간 환류 시켰다. 비누화를 위해 시료를 지속적으로 관찰하면서 덩어리가 생길 경우 유리봉으로 분산시키거나 교반하면서 50% 수산화칼륨용액을 추가하여 시험용액을 교반하였다. 환류가 완료되면 가열기를 끄고 교반 중에 콘덴서의 상부를 통해 95% 에탄올 60㎖을 첨가 하였다. 약 15분 후, 콘덴서를 플라스크에서 제거하고 플라스크에 마개를 막아 실온으로 냉각시킨 후, 24시간 동안 시험용액을 안정화 하였다.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
추출 : 비누화가 끝난 시험용액을 교반하면서 톨루엔 100㎖을 첨가하고 마개를 하여 30초 이상 교반하였다. 이를 세척과정 없이 500㎖ 분액여두로 옮긴 후 110㎖ 1M 수산화칼륨용액을 분액여두에 넣고 10초간 강렬하게 진탕하여 정치하고 분리된 아래층을 버렸다. 40㎖ 0.5M 수산화칼륨용액을 분액여두에 넣고 분액여두를 뒤집은 후 천천히 내용물이 소용돌이가 생기도록 10초간 섞어준 후 정치하여 분리된 아래층을 버렸다. 톨루엔 층을 40㎖ 증류수로 천천히 분액여두를 돌려주며 수세하고 정치하여 분리된 아래층을 버리고 수세과정을 3회 이상 반복하였다. 이 때 수세과정이 반복될수록 더욱 강렬하게 진탕하였다. 톨루엔 층이 맑게 보일 때까지 수세과정을 계속하였다. 유리솜과 약 20g의 무수황산나트륨이 채워진 유리깔때기를 통해 수세한 톨루엔을 약 2g 무수황산나트륨이 채워진 삼각플라스크로 흘려주어 탈수하였다. 삼각플라스크에 마개를 막고 교반하여 혼합한 후 15분 이상 정치하였다. 추출한 톨루엔 층 25㎖을 바닥이 평평한 125㎖ 둥근 플라스크에 취하고 이를 40±3℃에서 감압 농축하여 증발 건조시키고 잔류물에 아세톤 약 3㎖을 가한 후 다시 감압 농축하여 완전 건고하였다.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.
유도체화 : 표준용액 및 상기의 시험용액 1.0㎖을 15㎖ 원심분리관에 각각 취하고 각 원심분리관에 0.2㎖ 헥사메틸디실란를 가한 후, 0.1㎖ 트리메틸클로로실란를 가하여 마개를 닫고 이를 강렬하게 30초간 교반 혼합하고 15분간 정치하였다. 각각의 원심분리관에 1.0㎖ 5α-콜레스탄(Cholestane) 내부표준용액과 증류수 10㎖을 넣은 후 마개를 닫고 30초간 강렬하게 교반하고 이를 3000rpm에서 2분간 원심분리 하였다. 상층의 헵탄 층을 취하여 기체크로마토그래프(Shimadzu GC-2010) 측정용 시험용액으로 하였다. 콜레스테롤 정량을 분석하기 위한 분석 조건은 하기 표 6과 같다.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.
40℃/min(Rate), 255℃ for 25min190℃ for 2min, 20℃/min(Rate), 230℃ or 3min,
40℃/min(Rate), 255℃ for 25min
무기질 및 중금속 정량Quantification of inorganic and heavy metals
시료(오징어 샘플)의 조제는 습식 분해법을 이용하여 시료 0.5g 내외를 정밀하게 측정하여 65% HNO3 5㎖와 30% H2O2 1㎖를 teflon bottle에 담은 후 이를 전처리 시험용액으로 사용하였다. 전처리 방법은 microwave digestion system(Ethos-1600, USA)을 이용하여 최고 550W로 총 30분간 산 분해를 실시하였다. 전처리 과정을 거친 시료용액을 0.45㎛ PTFE filter로 여과하여 분석시료로 사용하였다. 무기질 및 중금속 정량은 Inductively Coupled Plasma spectrometer(SHIMADZU ICPE 9000, Japan)를 사용하여 분석하였으며 분석 조건은 하기 표 7과 같다. 모든 시약과 증류수는 무기질 분석용을 사용하였다.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.
실험 결과Experiment result
상기의 방법으로 실시한 9대 영양소(조단백질, 조지방, 조회분, 탄수화물, 지방산, 유리당, 콜레스테롤 및 무기질) 및 증금속 측정 실험 결과는 하기 표 8과 같다. 본 실험은 (재)경북테크노파크 대구한의대특화센터 효능검증원에 의뢰하여 진행하였다.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.
황색포도상구균 및 대장균의 정량적 분석 실험Quantitative analysis experiment of Staphylococcus aureus and E. coli
본 발명의 일 실시형태에 따른 간편식 건조 오징어와 시판 건조 오징어의 미생물을 정량적으로 분석하였다. Microorganisms of convenient dry squid and commercial dried squid according to an embodiment of the present invention were quantitatively analyzed.
황색포도상구균Staphylococcus aureus
시료(오징어 샘플) 25 g을 취하여 225㎖의 0.85% NaCl이 첨가된 희석액을 가하여 스토마커(400 Lab-blender BA 7021, Seward Medical Ltd., London, England)를 이용하여 2분간 균질화 한 후 Baird-Parker agar(Oxoid, England) 3장에 접종하여 35~37℃에서 48시간 배양하였다. 배양결과 혼탁한 환이 있는 흑회색 집락이 형성된 후 확인시험을 하였다. 분리된 흑회색의 집락을 Blood agar(아산제약, 한국)에 옮겨 37℃에서 18~24시간 배양하여 β-hemolysis를 확인한 후 그람염색으로 포도당 배열의 그람양성 구균임을 확인하고, coagulase(Biomerieux, France)시험을 실시하였다. 응고된 것은 API Staph kit(Biomerieux, France)로 확인 후 황색포도상구균 양성으로 판정하였다.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.
대장균Coliform
시료(오징어 샘플) 25g을 취하여 225㎖의 0.85% NaCl이 첨가된 희석액을 가하여 스토마커(400 Lab-blender BA 7021, Seward Medical Ltd., London, England)를 이용하여 2분간 균질화 한 후 3M 주식회사(3M Microbiology Products, Minnesota, USA)의 Petrifilm에 E. coli count(PEC)를 사용하였다. 위에서 준비한 시료 1㎖를 film 위에 분주하여 37℃에서 24~48시간 배양하였다. 배양 후 기포를 가진 blue colony만을 E. coli 양성으로 간주하였다. 그 평균집락수에 희석배수를 곱하고 대장균 수를 산출하여 CFU/g으로 나타내었다.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.
실험 결과Experiment result
상기의 방법으로 실시한 황색포도상구균 및 대장균의 정량적 분석 실험 결과는 하기 표 9와 같다. 본 실험은 (재)경북테크노파크 대구한의대특화센터 효능검증원에 의뢰하여 진행하였다.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.
이산화황 측정 실험Sulfur dioxide measurement experiment
이산화황의 분석은 식품공전 아황산, 차아황산 및 그 염류의 모니어-윌리암스 변법에 따라 시험하였다. 즉, 증류장치의 플라스크에 물 400㎖를 넣고 분액깔때기 코크를 잠그고 4N 염산용액 90㎖를 넣어둔다. 냉각기에 물을 공급한 다음, 가스주입관을 통하여 질소 가스를 0.21ℓ/min속도로 통과시키고, 이 때 플라스크에 3% 과산화수소용액 30㎖를 넣는다. 15분 후 분액깔때기를 떼고 균질화한 검체 50g을 취해 분쇄기나 균질기에 넣고 5% 에탄올용액 100㎖를 넣어 혼합하여 플라스크에 넣은 다음 분액깔때기를 부착한 후 코크를 열어 수 ㎖가 남을 때까지 플라스크에 주입한다. 1시간 45분 동안 가열한 후, 플라스크를 떼고 끝을 소량의 3% 과산화수 소용액으로 씻어 플라스크에 넣고 마이크로뷰렛을 써서 0.01N 수산화나트륨용액으로 20초간 지속하는 황색이 될 때까지 적정하여 하기의 계산식에 따라 이산화황의 양을 산출하였다. 포집액인 3% 과산화수소용액의 색이 변하지 않은 것은 불검출로 하였으며, 그 결과는 하기 표 10과 같다. 본 실험은 (재)경북테크노파크 대구한의대특화센터 효능검증원에 의뢰하여 진행하였다.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.
[계산식][formula]
V:0.01 N 수산화나트륨용액의 소비량(㎖)V: Consumption of 0.01 N sodium hydroxide solution (ml)
f :0.01 N 수산화나트륨용액의 역가f: Titer of 0.01 N sodium hydroxide solution
S:검체의 채취량(g)S: Sample collection amount (g)
(0.01 N 수산화나트륨액 1 ㎖=320 ㎍ SO2)(0.01 N sodium hydroxide solution 1 ml = 320 µg SO 2 )
히스타민 분석 실험Histamine assay
식품공전(식품의약품안전처, 2018) 분석 방법에 따라 검체(오징어 샘플) 5g을 정확하게 취하여 0.1N 염산을 25㎖을 가한 후 균질화하고 이것을 원심분리(4,000 G, 4℃, 15 min)한 후 여과하여 취하는 조작을 2회 반복하여 얻은 상층액을 합치고 0.1N 염산을 가해 50㎖로 한 것을 시험용액으로 하였다. 표준용액 및 시험용액 각각 1㎖을 마개 달린 유리시험관에 취한 다음 내부표준용액 100㎕를 가한 후 포화탄산나트륨용액 0.5㎖와 1% 염화단실아세톤용액 0.8㎖을 가하여 혼합한 후 마개를 하여 45℃에서 1시간 유도체화 하였다. 유도체화 시킨 표준용액 및 시험용액에 10% 프롤린용액 0.5㎖ 및 에테르 5㎖을 가하여 약 10분간 진탕하고 상층액을 취하여 질소 농축한 뒤 아세토니트릴 1㎖를 가하여 여과한 것을 고속액체크로마토그래프로 분석하였다. 히스타민 분석 실험의 분석 조건은 하기 표 11과 같으며, 분석 결과는 하기 표 12에 나타내었다. 본 실험은 (재)경북테크노파크 대구한의대특화센터 효능검증원에 의뢰하여 진행하였다.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.
상기 표 12에 나타난 바와 같이, 히스타민은 오징어 원물, 본 발명의 간편식 건조 오징어 및 시판 건조 오징어 모두 불검출로 확인되었다.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.
결론적으로, 상기 실시예 1 내지 11을 실시한 결과를 통해, 본 발명의 일 실시형태에 따라 제조된 간편식 건조 오징어는, 오징어를 냉풍건조방식으로 건조시킨 후 저온숙성용 소스를 발라서 저온에서 숙성시키고 다시 건조시키는 방식으로 오징어를 제조함으로써 오징어의 잡내를 제거하면서도 영양 손실을 최소화하고, 맛과 풍미를 향상시키는 동시에 저장성이 증진되는 장점이 있으며, 건조된 오징어를 굽고 스팀을 부가하여 처리하는 공정을 포함하여 제조함으로써 별도의 조리과정 없이 즉시 섭취가 용이하여 섭취편의성이 증진되는 장점이 있음을 확인하였다.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.
이상, 실시예를 들어 본 발명을 상세하게 설명하였으나, 본 발명은 상기 실시예들에 한정되지 않으며, 여러 가지 다양한 형태로 변형될 수 있고, 본 발명의 기술적 사상 내에서 당 분야에서 통상의 지식을 가진 자에 의하여 여러 가지 많은 변형이 가능함이 명백하다. 또한, 청구범위에 기재된 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 당 기술분야의 통상의 지식을 가진 자에 의해 다양한 형태의 치환, 변형 및 변경이 가능할 것이며, 이 또한 본 발명의 범위에 속한다고 할 것이다.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)
상기 오징어전처리단계에서 전처리된 오징어를 세척한 뒤 물에 침지하여 염분을 제거하는 세척및탈염단계;
상기 세척및탈염단계에서 염분이 제거된 오징어를 13 내지 17℃의 온도에서 10 내지 14시간 동안 오징어의 수분함량이 50 내지 60중량%가 되도록 건조시키는 1차건조단계;
상기 1차건조단계에서 건조된 오징어 표면에 저온숙성용 소스를 바른 뒤, 5℃ 이하의 온도로 유지되는 냉장고에서 숙성시키는 저온숙성단계;
상기 저온숙성단계에서 숙성된 오징어를 다시 13 내지 17℃의 온도에서 2 내지 4시간 동안 건조시키는 2차건조단계;
상기 2차건조단계에서 건조된 오징어를 12 내지 15분 동안 직화로 굽는 구이단계;
상기 구이단계에서 구운 오징어에 20 내지 40초 동안 스팀을 부가하여 처리하는 스팀처리단계; 및
상기 스팀처리단계에서 스팀처리된 오징어를 상온에서 13 내지 17분 동안 냉각시켜서 건조 오징어로 제조하는 냉각단계;를 포함하는 것을 특징으로 하는 간편식 건조 오징어의 제조방법.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.
상기 저온숙성용 소스는,
고추장 23 내지 27중량%, 간장 20 내지 24중량%, 케찹 10 내지 14중량%, 매실청 3 내지 7중량%, 캡사이신 2 내지 6중량%, 설탕 2 내지 6중량%, 핫칠리소스 2 내지 6중량%, 육수 1 내지 5중량%, 간마늘 1 내지 5중량%, 치킨스톡 1 내지 5중량%, 고춧가루 3 내지 7중량%, 굴소스 0.5 내지 3중량%, 맛술 1 내지 4중량%, 가쓰오부시 0.1 내지 1중량% 및 후춧가루 0.05 내지 1중량%의 비율로 혼합되어 조성되는 것을 특징으로 하는 간편식 건조 오징어의 제조방법.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.
상기 저온숙성용 소스에 포함되는 육수는,
물 95 내지 99중량%, 멸치 0.1 내지 2중량%, 가쓰오부시 0.1 내지 1.5중량%, 북어 0.1 내지 1.5중량%, 건표고버섯 0.1 내지 1.5중량% 및 다시마 0.05 내지 1중량%의 비율로 혼합하고 가열하여 열수추출한 뒤 고형물을 여과하여 액상의 육수로 제조되는 것을 특징으로 하는 간편식 건조 오징어의 제조방법.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.
상기 저온숙성용 소스는,
간장 57 내지 61중량%, 육수 6 내지 10중량%, 화이트와인 5 내지 9중량%, 매실청 4 내지 8중량%, 맛술 4 내지 8중량%, 치킨스톡 1 내지 5중량%, 설탕 1 내지 4중량%, 가쓰오부시 1 내지 4중량%, 캡사이신 0.5 내지 3중량%, 생강가루 0.1 내지 1중량%, 녹차가루 0.1 내지 1중량%, 후춧가루 0.1 내지 1중량% 및 고춧가루 0.05 내지 1중량%의 비율로 혼합되어 조성되는 것을 특징으로 하는 간편식 건조 오징어의 제조방법.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.
상기 저온숙성용 소스에 포함되는 육수는,
물 95 내지 99중량%, 멸치 0.1 내지 2중량%, 가쓰오부시 0.1 내지 1.5중량%, 북어 0.1 내지 1.5중량%, 건표고버섯 0.1 내지 1.5중량% 및 다시마 0.05 내지 1중량%의 비율로 혼합하고 가열하여 열수추출한 뒤 고형물을 여과하여 액상의 육수로 제조되는 것을 특징으로 하는 간편식 건조 오징어의 제조방법.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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020180168310A KR20200079374A (en) | 2018-12-24 | 2018-12-24 | Simplicity food with dried squid, and manufacturing method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020180168310A KR20200079374A (en) | 2018-12-24 | 2018-12-24 | Simplicity food with dried squid, and manufacturing method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
KR20200079374A true KR20200079374A (en) | 2020-07-03 |
Family
ID=71571733
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020180168310A KR20200079374A (en) | 2018-12-24 | 2018-12-24 | Simplicity food with dried squid, and manufacturing method thereof |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR20200079374A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20220058828A (en) | 2020-10-29 | 2022-05-10 | 신라대학교 산학협력단 | Method for preparing comb pen shell home meal replacement and comb pen shell home meal replacement prepared thereby |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101437309B1 (en) | 2014-01-21 | 2014-09-02 | (주)선해에프앤에스 | Manufacturing method of A flavoring Japanese common squid |
KR101682237B1 (en) | 2016-03-28 | 2016-12-02 | 최문정 | Manufacturing method of dried and seasoned sliced-fish comprising nuts |
KR20170001301A (en) | 2015-06-26 | 2017-01-04 | 안동윤 | Seasoned Squid containing honey and the method for manufacturing of the same |
-
2018
- 2018-12-24 KR KR1020180168310A patent/KR20200079374A/en not_active Application Discontinuation
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101437309B1 (en) | 2014-01-21 | 2014-09-02 | (주)선해에프앤에스 | Manufacturing method of A flavoring Japanese common squid |
KR20170001301A (en) | 2015-06-26 | 2017-01-04 | 안동윤 | Seasoned Squid containing honey and the method for manufacturing of the same |
KR101682237B1 (en) | 2016-03-28 | 2016-12-02 | 최문정 | Manufacturing method of dried and seasoned sliced-fish comprising nuts |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20220058828A (en) | 2020-10-29 | 2022-05-10 | 신라대학교 산학협력단 | Method for preparing comb pen shell home meal replacement and comb pen shell home meal replacement prepared thereby |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Zhou et al. | Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation | |
Yue et al. | Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles | |
Binsan et al. | Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei) | |
Bueno-Solano et al. | Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products | |
Ranau et al. | Aluminium levels of fish fillets baked and grilled in aluminium foil | |
Bao et al. | Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat | |
KR101923814B1 (en) | Natural seasoning for powder using fermented seafood and its preparation method | |
Qiu et al. | Effects of different drying temperatures on the profile and sources of flavor in semi-dried golden pompano (Trachinotus ovatus) | |
Choi et al. | Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation | |
WO2007026871A1 (en) | Method for production of fish sauce | |
CN103653025A (en) | Processing method of duck wing with tea taste | |
Dincer et al. | Amino acids and fatty acid composition content of fish sauce | |
CN106720917A (en) | A kind of method that selenoprotein is extracted in the chaff from selenium-rich rice | |
CN107173776A (en) | A kind of prawn flavoring and process technology | |
KR20200079374A (en) | Simplicity food with dried squid, and manufacturing method thereof | |
JP2012513211A (en) | Eccho seasoning and method for producing the same | |
CN112401213B (en) | Potato peptide Maillard reaction product and preparation method and application thereof | |
KR100778271B1 (en) | Methods for preparing seasoned semi-dried oyster product | |
KR102238161B1 (en) | Simplicity food with dried pacific herring, and manufacturing method thereof | |
Giri et al. | Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso | |
KR101923813B1 (en) | Liguefied seasoning, product method of liquefied seasoning | |
Chen et al. | Formation of heterocyclic amines in fried fish fiber during processing and storage | |
Peralta et al. | Activity of naturally occurring antioxidants during heat processing of low-salt fermented shrimp paste | |
KR102379381B1 (en) | Soy sauce with pacific herring and dried pacific herring, and manufacturing method thereof | |
CN109998047A (en) | A kind of seed of jog's tears rabbit meat pork luncheon meat manufacture craft |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
E601 | Decision to refuse application |