KR20210004069A - Snack using crustacian and process for preparing the same - Google Patents

Abstract

The present invention relates to a snack using crustaceans and a method for manufacturing the same, and in more detail, by separating the shell, head, and intestines of crustaceans from the body, and then efficiently treating the body and utilizing the by-products such as head and intestines as a source. It relates to a snack using crustaceans satisfying nutritional components and palatability, and a method of manufacturing the same. According to the snack using crustaceans according to the present invention and its manufacturing method, by appropriately treating crustaceans, which are the main raw materials, and utilizing the hair and skins, which are by-products, as a source, the nutrients are maximized and palatability is increased, so that regardless of age, it can be easily consumed. Therefore, palatability can be improved. In addition, since the product can be maintained over a long period of time even after manufacturing and production, it is possible to increase the quality of the product and maximize the storage of the product according to the shelf life.

Description

Snack using crustaceans and method for manufacturing the same {Snack using crustacian and process for preparing the same}

The present invention relates to a snack using crustaceans and a method for manufacturing the same, and in more detail, by separating the shell, head, and intestines of crustaceans from the body, and then efficiently treating the body and utilizing the by-products such as head and intestines as a source. It relates to a snack using crustaceans satisfying nutritional components and palatability, and a method of manufacturing the same.

Recently, due to the development of industrial technology and the development of various food materials, dietary life is improving day by day, and accordingly, cooking techniques that include a variety of unique materials that meet the emotion and add functionality are being developed one after another.

Snack means'light meal', and all foods that can be eaten lightly other than three meals a day can fall into the category of snacks.

The concept of snacks generally used does not burden the stomach, and has a crunchy texture through the process of simply increasing or drying or puffing, and at the same time providing various and complex tastes and flavors through the addition of coating or seasoning. Means to have.

Accordingly, snack food manufacturers are planning and launching products using new materials as well as health-oriented foods such as low fat, fat-free, low cholesterol and low calorie snacks according to the needs of consumers.

On the other hand, crustaceans are cooked by removing foods or skins consumed by consumers by various cooking methods because they are hardened and cleaned.

Looking at the technology for food using crustaceans, Korean Patent Registration No. 10-1649028 discloses a method for manufacturing blue crab gangjeong. The blue crab gangjeong manufacturing method includes a) cutting the frozen crab into a certain size and removing foreign substances and moisture contained in the cut crab pieces, (b) the blue crab from which moisture has been removed for the base of the crab gangjeong. The first step of kneading blue crabs, in which the base is kneaded, and the surface of the blue crab is coated with a frying cloth, (c) the blue crab pieces coated with a fried cloth are put in oil at 85 ~ 195℃ and fried for 2 minutes. Frying step, (d) the second frying step of frying the deep-fried blue crab fried by the step (c) at a temperature of 180 to 200°C, (e) the sauce and the crab legs powder in the second deep frying of the blue crab A sauce mixing step of applying and mixing the crab gangjeong, (f) adding nuts to the crab gangjeong prepared by the step (e).

The above patented technology manufactures blue crab gangjeong through the process of applying a deep-fried crab to the blue crab and then frying it in oil, but in this case, heat transfer is not directly applied to the hard skin of the crab, but the ground or fried clothes are first fried and burned. This happens. Therefore, there is a problem that it is difficult to eat the whole crab because the shell of the crab is not sufficiently fried and the shell is hard.

Therefore, there is a need for development of foods that can satisfy nutritional and palatability by utilizing shells of crustaceans containing various nutrients.

Korean Patent Registration No. 10-1649028

As a result of intensive research in order to develop a product with excellent taste, nutrition, and functionality using the shell of crustaceans, the present inventors have produced crustaceans as the main material as described later, and separate the shell and the body and process them separately. It has been confirmed that the snack is rich in nutrients and can meet the needs of various consumers, and the present invention has been completed.

Accordingly, the present invention provides a snack product rich in nutrients and a method of manufacturing the same, which is rich in nutrients and can meet the needs of various consumers by manufacturing crustaceans as the main material and separately processing the shell, head, and intestines from the body. It is aimed at.

The object of the present invention as above is

a) washing after removing the shell, head and intestines from crustaceans;

b) first drying the shell, head, and intestines body material of crustaceans;

c) a source solution immersion step of dipping the dried crustacean body material in a crustacean by-product source solution and immersing it for 10 minutes to 2 hours;

d) a frying step of removing the crustacean body material, burying it in starch powder, placing it in a frying container, and frying for 3 to 15 minutes;

e) secondary drying the fried crustacean body material;

f) spraying vegetable oil on the dried crustacean body material to form an oil film;

g) baking the oil-sprayed material in a microwave at 450V at 95 to 110°C for 10 minutes to 2 hours;

h) deoiling step of centrifuging the grilled crustacean body material to remove oil;

i) a sauce-coating step in which the deoiled crustacean body material is coated with a seasoning sauce before it is cooled;

j) drying the snack coated with the seasoning sauce;

k) packing the dried snack into a certain size; And

l) a sterilization step of sterilizing the packaged snack; it can be achieved by a method for preparing a snack using crustaceans, and a snack prepared by the method.

According to the snack using crustaceans according to the present invention and its manufacturing method, by appropriately treating crustaceans, which are the main raw materials, and utilizing the hair and skins, which are by-products, as a source, the nutrients are maximized and palatability is increased, so that regardless of age, it can be easily consumed. Therefore, palatability can be improved. In addition, since the product can be maintained over a long period of time even after manufacturing and production, it is possible to increase the quality of the product and maximize the storage of the product according to the shelf life.

1 is a manufacturing process diagram of a snack using crustaceans according to the present invention.

In one aspect, the present invention,

a) washing after removing the shell, head and intestines from crustaceans;

b) first drying the shell, head, and intestines body material of crustaceans;

c) a source solution immersion step of dipping the dried crustacean body material in a crustacean by-product source solution and immersing it for 10 minutes to 2 hours;

d) a frying step of removing the crustacean body material, burying it in starch powder, placing it in a frying container, and frying for 3 to 15 minutes;

e) secondary drying the fried crustacean body material;

f) spraying vegetable oil on the dried crustacean body material to form an oil film;

g) baking the oil-sprayed material in a microwave at 450V at 95 to 110°C for 10 minutes to 2 hours;

h) deoiling step of centrifuging the grilled crustacean body material to remove oil;

i) a sauce-coating step in which the deoiled crustacean body material is coated with a seasoning sauce before it is cooled;

j) drying the snack coated with the seasoning sauce;

k) packing the dried snack into a certain size; And

l) a sterilization step of sterilizing the packaged snack; it provides a method for producing a snack using crustaceans, comprising:

Hereinafter, preferred embodiments of a snack using crustaceans according to the present invention and a method of manufacturing the same will be described in detail with reference to the accompanying drawings.

Terms and words used in the present specification and claims are not limited to the usual or dictionary meanings, and the inventor is based on the principle that the concept of terms can be appropriately defined in order to explain his or her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention. Therefore, it is understood that the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and there may be various equivalents and modifications that can replace them at the time of the present application. shall.

1 is a manufacturing process diagram of a snack using crustaceans according to the present invention. As shown in Figure 1, the method of manufacturing a snack using crustaceans according to the present invention is largely a trimming and washing step, a drying step, an immersion step, a frying step, a secondary drying step, an oil spray step, a baking step, a sauce coating step, It includes a packaging step and a sterilization step. Hereinafter, each individual step will be described in detail.

a) washing step

First, as a pretreatment step in which by-products including shells, heads, and intestines are cleaned and removed from crustaceans, and then washed, the body and by-products are separated and washed, and each is subsequently treated.

Crustaceans, which are the main ingredients used in the present invention, are known to contain a large amount of nutrients such as chitin and chitosan in their shells, but most of the shells are removed and discarded without any special treatment. The present invention came to be achieved as a result of an attempt to make use of these nutrients rich in crustaceans very conveniently by general consumers.

Examples of crustaceans that can be preferably used in the present invention include, but are not limited to, shrimp, crayfish, crab, blue crab, red crab, snow crab, or king crab.

b) 1st drying step

Then, the shell, head, and intestines are removed and the crustacean body material is first dried. During the primary drying, hot air of 50 to 65° C. is applied to the body of the crustacean and dried for 10 to 60 minutes to remove moisture, thereby improving product quality characteristics and reducing off-flavors.

c) source solution immersion step

Dried crustacean body material is immersed in a crustacean by-product source solution and immersed for 10 minutes to 2 hours.When the body is separated from the shell, the source solution can easily penetrate into the tissue of the body material.

On the other hand, the crustacean by-product source solution a1) the step of curing the by-products including shells, heads and intestines removed from the crustaceans in a salting solution for 10 to 60 minutes; a2) removing the cured by-products, placing them in a Chinese fry pan with chili oil, stirring intermittently, and direct heat treatment for 30 seconds to 3 minutes over strong heat; a3) degassing the direct heat treated by-products; And a4) powdering the degassed by-product to 200 mesh or less. a5) 10 to 20 parts by weight of green onion extract and 40 to 60 parts by weight of herbal extract, 10 to 20 parts by weight of green pepper, 5 to 10 parts by weight of red pepper, 5 to 10 parts by weight of leek, and 2 to 10 parts by weight of brewed soy sauce Obtaining a mixed solution in addition to the source solution containing 5 parts by weight; And a6) aging the mixture at 0 to 10° C. for 10 minutes to 12 hours to obtain a crustacean by-product source solution.

The salting solution used in step a1) may be preferably composed of 0.5 to 3% by weight of salt and the remaining amount of purified water.

When a2) direct heat treatment, it is recommended to use the amount of pepper oil in a ratio of 10 to 30% with respect to 70 to 90% by weight of crustacean by-products.

In the a3) degassing process, in order to prevent rancidity of the direct heat-treated by-products, it is degassed and cooled.

Degassing is performed at a pressure of 500 to 700 mmHg and a temperature of 60 to 95°C for 30 minutes to 2 hours. When the pressure is reduced, the internal air is discharged to form a vacuum. At this time, volatile odor components derived from fat are also actively discharged, so that the odor can be quickly removed.

Subsequently, the degassed by-products are pulverized into a particle size of 50 to 200 mesh, and then, in step a5), a source solution is added to obtain a crustacean by-product source solution.

The herbal extract used herein may be used according to preference without limitation, and may be used as an edible plant extract or vegetable oil or plant seed oil.

Particularly preferred herbal extracts are, but are not limited to, deodeok, bellflower, dalrae, radish, arrowroot, pine needles, dandelion, mugwort, mulberry leaves, saffron, gomchwi, thistle, elm, parsley, sedum, sedum, sedum, scallop , Coltsfoot, Motherwort, Arbor, Mint, Gujeolcho, Dunggulle, Western hawthorn, Schisandra chinensis, Darae, mulberry, Maroon, Umbrella sprouts, Surichwi, dulcis, arrowroot flower, Rhododendron flower, Wonchuri, pork potato, kale, cypress, garland chrysanthemum, iron knee, Briar flowers, blueberries, raspberries, cornus, rosemary, lavender, sage, thyme, peppermint, oregano, lemon balm, lemon verbena, angelica, basil, borage, coriander, daisy, iris, ivy, jasmine, marjoram, meadowsweet, Mint, mugwort, mustard seed, rose, avocado, benzoin, camphor, caraway, celery, cinnamon, citronella, cumin, eucalyptus, grape seed, iris, jojoba, juniper, lime, orange, It can be obtained by appropriately treating one or more herbal plants selected from the group consisting of Spearmint and tea tree.

In addition, the source liquid may further contain an appropriate amount of liquid fructose, starch syrup, pepper, or the like according to preference.

Alternatively, the crustacean by-product source liquid is preferably used by fermenting components such as shells, heads, and intestines of crustaceans, and more preferably, fermented for a long period of 3 months to 3 years by weighing in an appropriate amount of salt in a container such as a jar. can do. This crustacean by-product source solution can provide a deep umami taste to snack products.

d) flotation step

Then, after removing the crustacean body material from the sauce, spread it evenly in starch powder, put it in a frying container preheated with cooking oil, fry for 3 to 15 minutes, and then process it with frying.

In the frying treatment, the body material buried in starch powder is immersed in oil at 140 to 200°C, first fried for 1 to 7 minutes, then cooled, immersed in oil at 140 to 180°C, and fried for 1 to 7 minutes to give a texture It may be desirable to do.

The starch powder is preferably a mixture of one or two or more selected from the group consisting of starch, starch, wheat flour, non-glutinous rice powder, glutinous rice powder, soybean powder, perilla powder, peanut powder, cheese, powdered collagen, agar, wheat and corn powder. I can.

In addition, the starch powder may be used without limitation, such as acetic acid starch, modified starch, or gelatinized starch.

e) second drying step

The fried crustacean body material is passed through a drying tunnel at 40 to 60°C for 1 to 10 minutes, and then dried for a second time to remove grease.

f) oil spray step

Then, the dried crustacean body material is sprayed with vegetable oil evenly on the surface to form an oil film.

Similarly, herbal extracts, edible oils, edible plant extracts or plant seed oils may be used as vegetable oils.

g) baking step

Then, the oil-sprayed material can be baked in a microwave at 450V at 95 to 110°C for 10 minutes to 2 hours to improve the taste, texture and preservation of the crustacean material.

h) deoiling step

Subsequently, the grilled crustacean body material is degreased using a deoiler, centrifuge or dehydrator in a conventional manner. In general, it may be desirable to perform about 20 to 30 seconds when using a deoiling machine.

i) Sauce coating step

Before the deoiled crustacean body material cools, coat the seasoning sauce evenly so that the sauce soaks inside.

The seasoning sauce used in this step is 30 to 40 parts by weight of spicy red pepper powder, 10 to 20 parts by weight of perilla seeds, 7 to 12 parts by weight of minced garlic, 5 to 7 parts by weight of starch syrup, 0.5 to 2 parts by weight of soy sauce, and 5 to 4 parts by weight of purified water. It may be preferable to include 15 parts by weight, 3 to 7 parts by weight of chopped green onion, 3 to 5 parts by weight of starch acetate, and 2 to 4 parts by weight of sugar.

The seasoning sauce may additionally use a trace amount of seasoning, and examples of the seasoning include sugar, fruit juice, lemongrass, chili, pectin, phosphoric acid, potassium sorbate, xylose, L-sodium glutamate, perilla oil, soybean oil, laver Powder, dashi, mayonnaise, ketchup, teriyaki sauce, hot sauce, cheese, natural gardenia juice, vinegar, ginger juice, salt, honey, fructose, oligosaccharide, pepper, potassium sorbate, D-xylose, green pepper, pectinase, Cellulase, glucose, chicory fiber, citric acid, vitamin C, lactose, natural or synthetic sweeteners can be used as main ingredients.

j) drying step

Then, put the snack coated with the sauce in a tumbler and drive it for 1 to 2 minutes, or dry it at 100 to 200°C for about 10 minutes using a dryer.

k) packaging step

Snacks prepared in this way are packaged and stored in a certain unit, but it is preferable to package them in the form of packaging packs, etc., and store them frozen or refrigerated in consideration of the expiration date.

l) sterilization step

In addition, the prepared snack may be subjected to a sterilization step when a long distribution period is required as necessary.

As the step of sterilizing the packaged food formulation, various sterilization methods can be selected according to the formulation and packaging type, but conventional ultraviolet sterilization, retort sterilization or steam sterilization methods are used, and these conditions are finely modified as necessary. It is more preferable to perform it.

According to the snack using crustaceans according to the present invention and its manufacturing method, by appropriately treating each of the main raw materials and utilizing the by-products such as hair and skin as a source, the nutritional component is maximized and palatability is increased, so that it can be easily consumed regardless of age. Can improve palatability. In addition, since the product can be maintained over a long period of time even after manufacturing and production, it is possible to increase the quality of the product and maximize the storage of the product according to the shelf life.

< Example >

Hereinafter, the present invention will be described in more detail through examples. These examples are for illustrative purposes only, and it is obvious to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention.

Example 1: Preparation of shrimp by-product source solution

30 Kg of skin, head and intestines removed from shrimp are salted in 0.7% salt water for 30 minutes, and then removed and added red pepper oil in a ratio of 80 parts by weight of shrimp by-product to 20 parts by weight of red pepper oil, and use a pan for Chinese cooking. Then, it was subjected to direct heat treatment at 250° C. while shaking for 1 minute and 30 seconds. Subsequently, the shrimp by-product obtained after degassing is made into a powder of 100 mesh, and 10 parts by weight of shrimp by-product, 10 parts by weight of green onion extract, 50 parts by weight of herbal extract, 15 parts by weight of cheongyang pepper, 7.5 parts by weight of red pepper, 5 parts by weight of green onion, and brewing A mixture was prepared by mixing 2.5 parts by weight of soy sauce. The mixture was aged at 4° C. for 10 minutes to 12 hours to obtain a shrimp by-product source solution.

Examples 2-4: Preparation of crustacean snacks

After washing and drying 70Kg of shrimp with the head and intestines separated, it was immersed in the shrimp by-product sauce obtained in Example 1 for 30 minutes, sufficiently immersed in starch powder, and then fried for a second time in a frying container heated with cooking oil, and dried. Grapeseed oil was sprayed onto the shrimp body material to prevent spillage to form an oil film, and then baked in a microwave at 450V at 100°C for 15 minutes. The grilled shrimp body material was centrifuged to remove grease, coated with seasoning sauce as shown in Table 1 below, and dried to prepare a snack.

Example 2 Example 3 Example 4 Example 5 chili powder 300 g 300 g 350 g 400 g Potato starch 200 g 100 g 150 g 150 g Perilla powder 190 g 200 g 150 g 100 g chopped garlic 70 g 90 g 100 g 120 g Purified water 70 g 60 g 65 g 50 g Chopped green onion 30 g 35 g 50 g 70 g Agu fermented liquid 30 g 35 g 50 g 50 g Starch acetate 50 g 35 g 40 g 30 g Sugar 40 g 25 g 30 g 20 g Sea salt 20 g 20 g 15 g 10 g

Test example 1: sensory evaluation

After cooking the snack product and the comparative product (product of N company) according to Examples 2 to 5 of the present invention, 40 experienced evaluators were asked to taste it, and then a survey was conducted and the texture, flavor, umami and taste of the respondents After scoring the overall acceptability by a 5-point comparison method, the averages are shown in Table 2.

Example 2 Example 3 Example 4 Example 5 Comparative example Texture 4.32±1.12 4.65±0.36 4.42±0.54 4.22±0.62 3.10±1.30 zest 4.34±0.36 4.36±1.21 4.33±0.82 4.16±0.45 3.02±1.26 Umami 4.06±0.35 4.32±0.71 4.21±0.45 4.22±0.71 3.16±0.36 Overall acceptability 4.23±0.85 4.30±0.65 4.35±0.52 4.31±0.62 3.05±0.76

As a result, the product of Example 3 was very excellent in texture, umami, and overall acceptability, and the product of Example showed remarkably superior results overall compared to that of the Comparative Example.

From the results of Table 2, it was confirmed that the products of the examples of the present invention were generally superior to conventional snacks regardless of age.

As described above, various development directions for crustacean snacks were suggested according to the present invention, and thus, a research project that can take the lead in job creation and well-being food culture by providing an opportunity to additionally generate interest and roles of the manufacturing industry officials. It is judged as. Since social and cultural issues related to health continue to emerge in the present and future in the mass media, etc., many functional foods such as the present invention have been developed to suggest directions to solve various social problems.

Although the preferred embodiments of the present invention have been described as above, those skilled in the art will understand that the present invention can be variously modified and changed within the scope not departing from the spirit and scope of the present invention described in the claims below. I will be able to.

Claims (4)

a) washing after removing the shell, head and intestines from crustaceans;
b) first drying the shell, head, and intestines body material of crustaceans;
c) a source solution immersion step of dipping the dried crustacean body material in a crustacean by-product source solution and immersing it for 10 minutes to 2 hours;
d) a frying step of removing the crustacean body material, burying it in starch powder, putting it in a frying container, and frying for 3 to 15 minutes;
e) secondary drying the fried crustacean body material;
f) spraying vegetable oil on the dried crustacean body material to form an oil film;
g) baking the oil-sprayed material in a microwave at 450V at 95 to 110°C for 10 minutes to 2 hours;
h) deoiling step of centrifuging the grilled crustacean body material to remove oil;
i) a sauce-coating step of applying a seasoning sauce before the deoiled crustacean body material is cooled;
j) drying the snack coated with the seasoning sauce;
k) packing the dried snack into a certain size; And
l) a sterilization step of sterilizing the packaged snack; a method for producing a snack using crustaceans, comprising: The method of claim 1, wherein the crustacean by-product source solution is
a1) curing by-products including shells, heads and intestines removed from crustaceans in a curing solution for 10 to 60 minutes;
a2) removing the cured by-products, placing them in a Chinese fry pan with chili oil, stirring intermittently, and direct heat treatment for 30 seconds to 3 minutes over strong heat;
a3) degassing the direct heat treated by-products; And
a4) powdering the degassed by-products to less than 200 mesh;
a5) 10 to 20 parts by weight of green onion extract and 40 to 60 parts by weight of herbal extract, 10 to 20 parts by weight of green pepper, 5 to 10 parts by weight of red pepper, 5 to 10 parts by weight of leek, and 2 to 10 parts by weight of brewed soy sauce Adding 5 parts by weight to obtain a mixed solution; And
a6) obtaining a crustacean by-product source solution by aging the mixed solution at 0 to 10° C. for 10 minutes to 12 hours; a method of manufacturing a snack using crustaceans, characterized in that. The method according to claim 1,
Seasoning sauce is 30 to 40 parts by weight of spicy red pepper powder, 10 to 20 parts by weight of perilla seeds, 7 to 12 parts by weight of minced garlic, 5 to 7 parts by weight of starch syrup, 0.5 to 2 parts by weight of soy sauce, 5 to 15 parts by weight of purified water, minced 3 to 7 parts by weight of green onions, 3 to 5 parts by weight of starch acetate, and 2 to 4 parts by weight of sugar. The method according to claim 1,
The starch powder is characterized in that it is a mixture of one or two or more selected from the group consisting of starch, starch, wheat flour, non-glutinous rice powder, glutinous rice powder, soybean powder, perilla powder, peanut powder, cheese, powdered collagen, agar, wheat and corn powder. A method of manufacturing a snack using crustaceans.

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