KR20210073376A - Method for manufacturing shellfish stock - Google Patents

Abstract

The present invention relates to a method for preparing shellfish broth, and more specifically, to a method for preparing shellfish broth, wherein the method comprises: a broth preparing step of preparing broth by using seafood including clam meat; a broth concentrating step of removing the seafood from the broth and boiling down the broth; and a clam adding step of cooling the concentrated broth and adding uncooked clam meat to the broth. Accordingly, the broth has deep flavor of clam, and uncooked clam meat is added to the broth so that a texture of the clam meat is prevented from becoming tough when the broth is used again. Therefore, clam meat having a chewy texture can be provided. In addition, clam meat without clam shells can be used in a mass production system and clam meat in a lyophilized state is used so that distribution and preservation properties of the shellfish broth can be increased. Moreover, clam meat with a uniform size is used so that a taste and texture of the broth can be consistently maintained.

Description

{Method for manufacturing shellfish stock}

The present invention relates to a method for producing clam stock, and more particularly, to a method for producing clam broth using clams that produce broth and clams that produce texture.

Clams are widely used in hotpots and noodle dishes using seafood, and are one of the ingredients that play an important role in providing a rich flavor when making broth.

Shellfish such as clams and lilies are often used for making broth.

The clam is a clam belonging to the clam family, and it is especially widely distributed in the entire coast of Korea or the west coast.

The shell of the clam is an egg-shaped oval, inflated and hard. The surface has radial patterns, and the surface of the shell is rough and the size, color, pattern, and shape vary depending on the habitat. Tentacles are simple with no projections and have 3 teeth.

It is mainly consumed as food, and it is consumed by boiling soup, salted fish, or cooked raw, and is also used as feed for shrimp farming. From March to April, they grow large in preparation for spawning in the summer, and this is the best time to taste. In Jeong Yak-jeon's <Jasaneobo>, the name Cheonhap (淺蛤) explains the shape and records that 'the flesh is rich and the taste is good'. It is rich in calcium, iron, phosphorus, and vitamin B2, and it promotes the secretion of bile and activates the function of the liver. It is favorably used as a food for relieving fatigue and hangover, and also has a hematopoietic effect. Shell powder is known to be good for supplementing calcium or sweating a lot.

A lily is a shellfish of the genus lily family, which inhabits sand or pearls. Lily is also called by dialects such as Sanghap, Saenghap, Clam, Pihap, and Chopgae. The shell is thick and sturdy with a round triangular shape with a length of about 90mm, a height of about 72mm, and a width of about 43mm. The surface of the shell varies from dark brown to grayish white, and it is smooth and shiny. Also, the wide blackish-brown band is in the shape of an octagonal character, and the inner surface is white. The back end is rather pointed, and when both shells are closed, there is a gap between them. The ligaments connecting the two shells are short and large in black.

It inhabits sand or mud at depths of up to 20 m below the intertidal zone affected by fresh water. They have a habit of migrating as they grow, so young clams use agar-like strings to ride on algae. When they are young, they live in fine sandy places such as deltas of river estuaries, and as they grow older, they migrate to shallow, sandy seas in bays that are affected by freshwater. It begins to grow in late April when the water temperature is about 10℃, and when the water temperature drops below 10℃ in winter, it stops growing and spends winter. The spawning season is from May to November.

In the case of Korea, it is distributed over all coastal waters except for Hamgyeongnam-do. It is also distributed in Japan, Taiwan, China, the Philippines, and Southeast Asia. As an important shellfish for fisheries, it is widely cultivated in the west coast.

A conventional method for producing clam stock using such clams is disclosed in 'Patent Document 1'. Specifically, 'Patent Document 1' relates to a method for producing lily broth using lily among clams, (a) 0.5 to 3 parts by weight of onion, 0.1 to 1 part by weight of green onion, 0.01 part by weight of kelp relative to 100 parts by weight of water. 0.2 parts by weight and 1 to 2 parts by weight of radish and heating; (b) preparing a basic broth by removing the onion, green onion, kelp and radish from step (a) and adding salt; (c) heating 200 to 400 parts by weight of clams with respect to 100 parts by weight of water; (d) heating 1 to 4 parts by weight of the oak tree with respect to 100 parts by weight of water; (e) preparing a basic broth by combining the result of removing the clams in step (c) and the result of step (d); (f) step (e) in 100 parts by weight of the basic broth of step (b) 5 to 10 parts by weight of the lily clams basic stock and heating to prepare the lily clams stock.

Accordingly, the method for producing lily clams broth of 'Patent Document 1' has an effect of removing the peculiar fishy smell of lily clams by adding moss to the process of preparing the broth and allowing you to feel the deep taste of the clams, Due to the harmony of good nutrients and the unique nutrients of mulberry, it has the effect of producing a broth that is very beneficial to health.

However, the manufacturing method according to 'Patent Document 1' uses lilies, but there is a problem in that the broth is prepared by heating the lilies in water, and then using only the broth from which the clams are removed does not have the texture of the clams. Even if the shellfish are not removed, there is a problem that the longer the heating time, the tougher the texture of the shellfish is due to the nature of the shellfish.

KR 10-2014-0074080 A1 (2014. 06. 17.)

The present invention has been devised to solve the above problems, and the problem to be solved in the present invention is to provide a method for producing shellfish broth that can simultaneously satisfy both the flavor of the shellfish and the texture of the non-tough shellfish will do

In addition, the problem to be solved in the present invention is to provide a method for producing shellfish broth with convenience of mass production and distribution of shellfish broth.

In addition, an object to be solved in the present invention is to provide a method for producing clam stock that can maintain a consistent taste and texture.

A method for producing clam stock according to the present invention for solving the above problems includes: a broth production step of preparing broth using seafood containing clam flesh; A broth concentration step of boiling after removing the seafood from the broth; and a clam addition step of adding uncooked clam meat after cooling the concentrated broth.

In addition, the method for producing clam stock according to the present invention for solving the above problems is configured to further include a clam meat preparation step in the above configuration, and the clam meat preparation step includes a degassing step of delaminating the clam; Separation step of spraying high-pressure water to the decomposed clam to separate clam flesh and clam shell; a drying step of freeze-drying the separated clams; and a homogenization step of cutting the freeze-dried clam meat.

In addition, in the method for producing clam stock according to the present invention for solving the above problems, the homogenizing step comprises grinding the freeze-dried clam meat or cutting it to a predetermined size and homogenizing it, and the pulverized clam meat is used in the broth manufacturing step, and the clam meat cut to the predetermined size is used in the clam addition step.

The method for producing clam stock according to the present invention can provide a chewy texture of clam by adding uncooked clam meat to the broth while having a deep flavor of clam, preventing the texture of clam meat from becoming tough when the stock is reused.

In addition, the method for producing clam stock according to the present invention can use clam meat in a state in which clam shells are removed in a mass production system, and can increase distribution and preservation by using the lyophilized state.

In addition, the method for producing clam stock according to the present invention can maintain a consistent taste and texture by using clam meat of a uniform size.

1 is a block diagram showing a process for producing clam broth according to the present invention;
Figure 2 is a block diagram showing the detailed process of the preparation stage of clam meat
3 is a block diagram showing the detailed process of the broth manufacturing step;

The terms or words used in the present specification and claims conform to the technical idea of the present invention based on the "principle that the inventor can appropriately define the concept of a term in order to best describe his invention" It should be interpreted as the meaning and concept that

Therefore, the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all the technical ideas of the present invention, so various equivalents that can replace them at the time of the present application It should be understood that there may be water and variations.

1 is a block diagram showing the process of the method for producing clam broth according to the present invention.

As shown in FIG. 1, the present invention includes a broth production step (S20) of preparing broth using seafood containing clams; After removing the seafood from the broth, the broth concentration step (S30); and a clam addition step (S40) of adding uncooked clam meat after cooling the concentrated broth.

Figure 2 is a block diagram showing the detailed process of the shellfish meat preparation step.

The clam meat preparation step (S10) is a process for separating the shell and flesh of the clam used for the broth, extracting only the clam flesh, and drying it to increase flavor and preservation. Specifically, the preparation step (S10) of the clam meat is a step of decomposing the clam as shown in FIG. 2 (S12); Separation step (S14) of spraying high-pressure water to the decomposed clam to separate clam flesh and clam shell; Drying step of freeze-drying the separated clam meat; and a homogenization step of cutting the freeze-dried clam meat.

In the degassing step (S12), the prepared clams are immersed in seawater for 3 hours or more to remove foreign substances inside the clam.

Separation step (S14) is a step of separating the flesh of the decomposed clams. Specifically, in the separation step, high-pressure water is applied to the outer wall of the skin to separate the inner flesh and the skin. The present invention can preserve the original taste and quality of clams by separating the clams with the pressure of water, not by applying heat or chemical action to denaturate the clams proteins when separating the shells. At this time, it is preferable that the pressure of the high-pressure water is 2900 to 3700 bar, but at a pressure of less than 2900 bar, there is a problem that the shell is not separated, and at a pressure of more than 3700 bar, a problem of loss of moisture inside the shell occurs. .

The drying step (S16) is a step of freeze-drying the clam meat. The method for producing clam stock according to the present invention has the advantage of allowing the flavor of clam to be well absorbed in the broth through a freeze-drying process without using clam flesh as a living organism.

For reference, the freeze-drying method is a method to obtain a dried product by freezing food and sublimating frozen ice at a low triple point (threefold, 0.01℃, 0.6113kPa) of low temperature and pressure to obtain a dried product. It refers to a method of obtaining a dried product by sublimating and removing water by freezing it and reducing the pressure below the water vapor pressure of the frozen product.

In the food industry, when drying preserved instant foods, when drying meat, fish, vegetables, and juice, for example, drying beef, shrimp, vegetables, etc. as they are, or freeze-drying dried products such as soup ingredients and juices into powder If it is dried in this way, it has the advantage of being able to obtain a processed food in a state close to that of a natural product, which leaves a smell and taste and has excellent plural properties.

The leveling step (S18) is a step of making the size of the clam meat used constant. Specifically, the homogenization step (S18) consists of grinding the freeze-dried clam meat in the drying step (S16) or cutting it to a predetermined size and homogenizing, and the pulverized clam meat is used in the broth manufacturing step (S20), The clam meat cut to the size of is used in the clam addition step (S40), which will be described later. In particular, it is preferable that the size of the clam used in the process of cutting the clam flesh, that is, the clam addition step (S40) is 1 to 2 cm in diameter. This is in consideration of the texture when chewing shellfish, and related matters will be described later.

3 is a block diagram showing the detailed process of the broth manufacturing step.

The broth production step (S20) is a step of producing broth using seafood, and as seafood, dried kelp, dried shrimp, and dried bukfish are used. Specifically, the broth manufacturing step (S20) includes a primary extraction step (S22) of brewing clams, dried kelp, dried shrimp and dried bukfish in cold water as shown in FIG. 3; and a secondary extraction step (S24) of boiling and brewing after the first extraction step (S22).

The present invention has the advantage of maximizing the umami taste as well as the nutrients contained in the seafood by preparing the broth twice, such as cold water and boiling water, in the broth production step (S20).

The broth concentration step (S30) is a step of concentrating the broth by removing the seafood ingredients, that is, clams, dried kelp, dried shrimp, and dried bukfish from the broth prepared in the broth production step (S20), and then boiling it further to evaporate the moisture. There may be differences depending on the size of the crater and the capacity of the broth, but it is preferable to heat it for 2 hours or more.

The clam addition step (S40) is a step of adding lyophilized clam meat to the finally prepared broth. The present invention has the advantage of being able to satisfy both the flavor of the broth and the texture of the clam meat by separating and using the clam meat used in the preparation of the broth and the clam meat finally added to the broth. In other words, the finished broth is usually stored after cooling, or when mass-produced, it is cooled and then packaged, so a boiling process is required when using it again. In order to do this, fresh clams are added so that they can be cooked when re-boiled. In addition, there is an advantage that the broth becomes thicker during this process.

In particular, the present invention constantly cuts the size of the clam meat added in the clam addition step (S40) in the homogenization step (S18), so the problem of undercooked clam depending on the degree of boiling due to clam meat of various sizes, or It can solve the food problem. In addition, since the time for boiling and ingestion is specified, the taste of the broth is constant, and a uniform texture can be provided when clams are consumed.

In the following examples, clams were used as clams, and sensory evaluation was performed based on these examples.

Example 1.

12 kg of living clams are immersed in seawater for 4 hours, and then washed and sorted. And using an ultra-high pressure equipment (HPP), the clam shell and clam meat were separated at a water pressure of 2900 to 3700 bar, and the separated clam meat was freeze-dried. As a result, 2.5 kg of clams were produced. 1.5 kg of dried clam meat was crushed, and 1.0 kg was cut into 1.5 cm pieces.

1.5 kg of crushed clam meat, 500 g of dried kelp, 500 g of dried shrimp and 500 g of dried bukkake were soaked in 20L of water and heated until it reached 100°C, then brewed for a second time for 40 minutes. After the dried kelp, dried shrimp and dried bukfish were recovered, the broth was concentrated by boiling at a temperature of 100° C. for 2 hours to obtain 15L of broth.

After cooling the final seasoned soy sauce at room temperature, 2 kg of cut clam meat was added to complete the broth with clam clam.

Example 2.

12 kg of living clams are immersed in seawater for 4 hours, and then washed and sorted. And using an ultra-high pressure equipment (HPP), the clam shell and clam meat were separated at a water pressure of 2900 to 3700 bar, and the separated clam meat was freeze-dried. As a result, 2.5 kg of clams were produced.

After immersing 1.5 kg of clam meat, 500 g of dried kelp, 500 g of dried shrimp and 500 g of dried bukkake in 20L of water, it was heated until it reached 100℃ and brewed for a second time for 40 minutes. The dried kelp, dried shrimp, and dried bukfish were dried and boiled for 2 hours at a temperature of 100°C to concentrate the broth to obtain 15L of broth.

After cooling the final seasoned soy sauce at room temperature, 2 kg of clam meat was added to complete the broth with clam clam.

experimental example. sensory evaluation

The sensory evaluation was performed on the clam stock prepared as in the example as an evaluation sample.

The sensory test participants consisted of 34 women in their 30s and 50s, who were residents of the metropolitan area, who were recruited through a preliminary survey, and who usually cook soups and stews at home.

After thawing the evaluation sample stored in the freezer, prepare 2L of broth based on 20 people. The evaluation samples were heated for about 5 minutes until boiling and then provided at a temperature of 70°C, and the evaluation order of the evaluation samples was provided in a different order for each participant.

The evaluation items were divided into two categories: 1) preference evaluation and 2) sensory characteristic evaluation.

In the case of preference evaluation, as detailed items, overall taste preference, flavor preference for taste and aroma, preference for mouth feel when eating, and aftertaste preference after swallowing were evaluated on a 9-point scale.

In the case of sensory characteristic evaluation, the cognitive strength of the flavor, saltiness, sweetness, umami, and sharpness properties of clam (clam clam) and the intensity of hope for improvement were evaluated on a 9-point scale.

As for the preference results, a significant difference was confirmed at the 95% confidence level by performing a binomial distribution test on the preference frequency values for the products of each Example. Comprehensive and detailed sign and characteristic recognition strength evaluation results were subjected to multiple comparison tests at 95% confidence level by LSD (Least Significant Difference) method. The results are as shown in Tables 3 to 5 below.

In the general preference, Example 1 was evaluated as somewhat higher than that of Example 2, and in the general preference, Example 1 was evaluated as somewhat higher than Example 2 (95% confidence level)

The average results of detailed attribute symbols of Examples 1 and 2 are as shown in Table 4. All detailed attribute symbols (flavor, mouthfeel, aftertaste) were evaluated as slightly higher in Example 1 than in Example 2.

The cognitive strength analysis results are as shown in Table 5. As for the salty taste, Example 1 was evaluated to be stronger than Example 2, and Example 1 was evaluated to be stronger than Example 2 in other clam flavor, sweet taste, and umami taste.

In terms of sharpness, it was evaluated that there is little difference between Example 1 and Example 2.

Analyzing the results of the sensory evaluation of Examples 1 and 2, it was found that when the clams were uniformed (Example 1), the flavor and umami of the clams increased. In addition, it can be seen that, when the clam is cut in a regular manner, it received a better evaluation in the item of mouth feeling.

Claims (6)

A broth production step of preparing broth using seafood containing clams;
A broth concentration step of boiling after removing the seafood from the broth; and
A method for producing clam stock, characterized in that it comprises a clam addition step of adding uncooked clam meat after cooling the concentrated broth.
The method according to claim 1,
Consists of further including the preparation step of clam meat,
The clam meat preparation step is,
A decomposition step of decomposing the clam;
Separation step of spraying high-pressure water to the decomposed clam to separate clam flesh and clam shell;
a drying step of freeze-drying the separated clams; and
A method for producing clam stock, characterized in that it comprises a homogenizing step of cutting the freeze-dried clam meat.
3. The method according to claim 2,
The equalization step is
It consists of grinding the freeze-dried clam meat or cutting it to a predetermined size and homogenizing it,
The pulverized clam meat is used in the broth production step,
The method for producing clam stock, characterized in that the clam meat cut into the predetermined size is used in the clam addition step.
4. The method according to claim 3,
The equalization step is
When cutting the freeze-dried clam meat, a method for producing clam stock, characterized in that it is cut to a size of 1 to 2 cm in diameter.
4. The method according to claim 3,
The broth production step is,
A first extraction step of brewing the seafood after putting it in water; and
A method for producing clam stock, characterized in that it comprises a secondary extraction step of boiling the first extracted broth.
Clam broth prepared according to any one of claims 1 to 5.

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