KR20210074766A - Squid Sundae, and Method for Manufacturing the Same - Google Patents

Abstract

The present invention relates to: a method for manufacturing a squid sundae (Korean sausage) by mixing squid meat and fish flesh to prepare a sundae skin, and wrapping sundae stuffing including the squid meat with the sundae skin so that the squid sundae shows a uniform taste; and the squid sundae manufactured by the method. The squid sundae according to the present invention has a uniform size and thickness of the sundae skin so that the whole sundae has uniform taste, and the mixture of squid and fish meat is used as the sundae skin, so the sundae has a superior texture compared to the case of using only squid for the sundae skin as the firm texture of squid and the soft texture of fish meat are in harmony, and is not easily torn even when the skin is thinly molded. In addition, since the thickness of the sundae skin can be adjusted, a balanced texture can be realized according to the type of sundae filling materials, and the size of the sundae can be molded to be small, so that the squid sundae can be eaten as it is without cutting the same.

Description

Squid Sundae, and Method for Manufacturing the Same

The present invention is a method for producing a squid sundae by mixing squid meat and fish meat to prepare a sundae skin, and wrapping the sundae stuffing containing squid meat thereto so that the squid sundae shows a uniform taste, and squid sundae manufactured by this method is about

Sundae is one of the traditional foods prepared by filling the sundae skin, which is usually made of pig intestines, mixed with pork, pork belly, tofu, vermicelli, vegetables, and seasoning, and then cooking it in hot water or steam.

Sundae is a mixture of various meats and vegetables, so the nutrients from animals and plants are properly mixed, and carbohydrates such as glutinous rice and vermicelli are used, so it is suitable as a snack or meal substitute. It is rich in A, C, and fiber and has a high iron content, so it is effective for anemia and dizziness. It is known as a good nutritional food for children and women, especially pregnant women.

However, although the pig intestines and glands used for sundae provide the unique color, flavor, and texture of sundae, they have a unique odor, so the preference of those who are sensitive to odors, such as infants, adolescents, and foreigners, is low, so Sundae is a high-protein and functional nutritional food. Despite this, there is a problem that the consumer group cannot be expanded and is limited to some.

In addition, as consumers' interest in health and diet increases, there is a demand for sundae of a new material by breaking away from the conventional sundae that mainly focuses on pigs. Attempts are being made to meet the diverse needs of consumers with the launch of vegetable sundae, which consists of vegetable sundae as the main ingredient, vermicelli noodles with meat, and assorted sundae with vegetables as the main ingredient.

Among these attempts, squid sundae having a unique flavor by using the squid body as a sundae shell has been proposed. For example, in Korea Patent Publication No. 2012-0011187, squid ink, plant herbal extracts, A method of refilling with natural antioxidants and repeating the operation of freezing and thawing in the range of 8 to 8 ℃ over 24 hours 3 to 5 times, then taking it out from the thawed state and drying it in a reduced pressure dryer at 40 to 45 ℃ is suggested. By repeating freezing and thawing, the liquid liver penetrates deeply into the contents of the sundae in the body of the squid, so it can produce umami and unique taste of the squid, and various organic acids are generated during the aging process, so the taste of squid sundae is improved.

In addition, Korean Patent Publication No. 1622329 discloses that the squid body from which the intestines have been removed is sequentially immersed in pine needle aging solution, alkaline ionized water, bay leaf concentrate, sodium bicarbonate, and acidic ionized water, followed by sterilization using a UV sterilizer and purified water. After washing, the inside of the squid body is filled with a mixture of steamed glutinous rice and vegetables and cooked at 100~120 ° C. It is suggested that the fishy smell of squid is removed and sanitary sundae is produced by going through several sterilization and washing steps. can be manufactured.

The above methods have the advantage of improving the flavor of sundae because squid meat, ink, medicine, antioxidants, vegetables, rice, etc. are harmonized to achieve a nutritional balance and feel a new and unique taste, but repeatedly freezing the squid body used as sundae skin And by repeating the thawing or sterilization and washing steps, the color of the squid body constituting the exterior of the sundae is lowered, and the texture loses the original firm and chewy texture of the squid, resulting in poor marketability and quality.

Accordingly, the present inventor in Korea Patent Publication No. 1781457 immersed squid in deep sea water mixture (deep sea water mixed with at least one selected from soju, cheongju, mirin, garlic, celery, parsley, and bokbunja) After pretreatment, Place sundae stuffing (glutinous rice, pork, onion, carrot, squid leg, cheongyang pepper, shiitake mushroom, vermicelli, egg, kimchi, soybean powder, leek and squid ink) inside the squid body with the intestines removed. A method for producing squid ink sundaes, which is washed with deep sea water after sealing, is proposed.

The above-mentioned squid ink sundae is treated with deep sea water to increase the clarity of the squid skin, so the visual aesthetics is improved and the consumer's preference is high. Also, the deep sea water reduces harmful bacteria in the body and removes bad smell, so freshness is maintained for a long time. It provides the effect of long-term storage and distribution.

However, as the catch of squid gradually decreases and the price rises, the production cost is high when fresh squid is used, so low-cost imported frozen squid is usually used, so the freshness of the squid is unstable. It is non-uniform, and the thickness of the squid body is thin or thick depending on the part, but the mixing ratio of sundae is the same, so the taste of sundae differs by part.

The present invention is to solve the above problems, and to provide a method for producing squid sundae so that the squid sundae exhibits a uniform taste as a whole, and a squid sundae manufactured by this method.

In order to solve the above problems, the present invention includes the steps of preparing squid meat and fish meat by removing and washing the non-edible parts of squid and fish; heating the squid meat and fish meat at 20-50 °C for 10-30 minutes and then cooling the squid meat and fish meat to 10 °C or less; Preparing a mixed meat paste by mixing and grinding 30 to 40% by weight of the cooled squid meat and 60 to 70% by weight of fish meat; Applying oil to a heating device, frying crushed squid meat, kimchi, and vegetables for 10 to 15 minutes, then separating the liquid to obtain stir-fried water and stir-frying liquid; preparing sundaeso by mixing the garlic pickled liquid with rice and then mixing the stir-fried water, vermicelli, seasoning and stir-frying liquid for 3 to 7 minutes; and wrapping the sundae with the mixed meat paste; provides a method for producing squid sundae comprising.

At this time, it is preferable to add salt to the mixed meat paste to adjust the salinity to 1.5 to 2.0%, and then store it at room temperature for 0.5 to 2.0 hours.

In addition, the sundae beef is 100 parts by weight of squid meat, 70-80 parts by weight of kimchi, 60-70 parts by weight of vegetables, 30-40 parts by weight of rice, 3-10 parts by weight of vermicelli, 3-10 parts by weight of seasoning, and garlic dipping sauce. It is preferable that it consists of 1-7 weight part.

In addition, it is preferable to mix the stir-fried liquid with the rice mixed with the garlic pickled liquid, and then add stir-fried water, vermicelli, and seasoning and stir-fry.

In addition, it is preferable to further add 1 to 5 parts by weight of roasted soybean powder based on 100 parts by weight of squid meat to the Sundaeso.

In addition, it is preferable to further add 0.01-5.00 parts by weight of curry, 10-20 parts by weight of kimchi, or 10-15 parts by weight of kelp powder to 100 parts by weight of the sundaeso.

In addition, the present invention provides a squid sundae prepared by the above method.

The squid sundae according to the present invention has a uniform size and the thickness of the sundae skin, so the overall taste is uniform, and the mixed meat of squid and fish meat is used as the sundae skin, so the firm texture of the squid and the soft texture of the fish meat are harmonized. It has a superior texture compared to the case of using blood, and it is not easily torn even when the skin is thinly molded.

In addition, since the thickness of the sundae can be adjusted, a balanced texture can be realized according to the type of sundae and small material, and the size of the sundae can be molded to be small, so that the squid sundae can be eaten as it is without cutting it.

In general, conventional sundaes are mostly filled with a mixture of meat, vermicelli, glutinous rice, sundae, vegetables, seasonings, etc., using the intestines of pigs as sundaes, and these sundaes have a uniform taste. Since the consumer's choice is limited, the present invention intends to provide a sundae with a unique flavor by using a mixed meat of squid and fish meat as a sundae skin.

Squid is a kind of mollusk belonging to the cephalopod order, and has a unique texture and taste, so it is highly palatable and contains a large amount of nutrients such as taurine, various amino acids, betaine, and unsaturated fatty acids. , In particular, the skin of squid contains 15 times more taurine than beef and 50 times more than milk. Taurine reduces blood cholesterol to normalize blood pressure and promotes fat breakdown. EPA and DHA have anticancer effects and liver detoxification function. , heart disease, and other diseases are effective in treating diseases, so it is recently favored as a health food.

Conventional squid sundae using such squid is manufactured by filling the inner space of the squid body with sundaes such as various grains, meat, vegetables, vermicelli, and seasoning, and heat-treating it, but squid is more expensive than pig intestines and the thickness of the body of squid is thick. The texture is poor, and the inside diameter of the squid body is not constant, so there is a difference in taste for each part.

In order to solve these shortcomings of squid sundae, in the present invention, the non-edible parts such as the mouth, bones, and intestines of the squid are removed and the surface water is removed after cleaning, and deep sea water (deep sea water) as washing water for washing the squid ocean water) can be used.

Deep sea water generally refers to water that exists in the ocean at a depth of 200 m or more. In the deep sea where sunlight does not reach, there is no phytoplankton that consumes nutrients and photosynthesis does not occur, so inorganic materials such as nitrogen, phosphorus, and silicic acid necessary for plant growth It is rich in nutrients and has been stagnant for a long time at a depth of over 100 atmospheres of water pressure, so various minerals such as magnesium, calcium, potassium, and sodium and trace elements such as zinc, selenium, and manganese exist in a stable form.

In addition, there is no contamination by the air or influent water, the number of viable cells is not large compared to the surface water, and the cleanliness is excellent compared to surface water or groundwater because general bacteria are not contaminated, and the action of dissolved metal ions has an excellent scavenging effect on active oxygen. It is known that there is, and magnesium and calcium content maintains a ratio of 3:1, so it is composed of a balance close to that of human blood.

When squid is washed with such deep sea water, the clarity of the squid skin is increased and the growth of microorganisms is suppressed, so that freshness can be maintained for a long time.

In addition, the fish meat is prepared by removing non-edible parts such as the head, tail, scales, bones, and intestines of the fish. The fish used for the fish meat is not limited in use as long as it is an edible type, but in the present invention, squid meat and fish meat are used. Squid is excluded as a fish used for fish meat because it is mixed and used as pure skin.

Next, the squid meat and fish meat, which has been dehydrated from the surface, is heated at 20-50 ° C. for 10-30 minutes and then cooled to 10 ° C. or less, preferably 4 to 10 ° C., through such a short heating and cooling step. The protein of squid meat and fish meat does not coagulate, the ratio of free water in the mixed meat is lowered, and the content of myosin, a contractile protein, is increased, so that it has proper physical properties as pure skin.

30-40% by weight of the cooled squid meat and 60-70% by weight of fish meat are mixed and ground into a paste state, and supplementary materials such as starch, egg, and seasoning are added to this mixed meat paste to form a pure skin. You can also adjust the properties and taste.

The heated and cooled squid meat and fish meat are mixed and then ground, or the heated and cooled squid meat and fish meat are ground and mixed, or the squid meat and fish meat are ground and then heated and cooled as above to mix. have.

It is preferable to add salt to the mixed meat paste so that the mixed meat paste has a salinity of 1.5 to 2.0%, and the mixing ratio of the squid meat and fish meat and the addition of salt are suitable as the raw skin while matching the firm texture of the squid and the soft texture of the fish meat. It should be equipped with rigidity, elasticity, contractility, cohesiveness, etc.

In addition, as salt is added, the salt-soluble protein of the mixed meat is eluted and gelled to have a protein network structure. By storing the mixed meat paste at room temperature for 0.5 to 2.0 hours, the protein network structure of squid meat and fish meat can be stabilized, thereby enhancing processing aptitude as pure skin.

Next, prepare the sundaeso.

Sundaeso of the present invention includes squid meat, rice, vegetables, vermicelli, seasoning, etc., and 100 parts by weight of squid meat 70-80 parts by weight of kimchi, 60-70 parts by weight of vegetables, 30-40 parts by weight of rice, 3 parts by weight of vermicelli It contains ~10 parts by weight, 3 to 10 parts by weight of seasoning, and 1 to 7 parts by weight of garlic pickle, and 30-40 parts by weight of onion and 20-30 parts by weight of shiitake may be further added thereto.

The squid meat included in Sundaeso can be prepared by removing the non-edible part of the squid in the same way as the squid meat used for the sundae, washing it with drinking water or deep sea water, and then grinding it. The squid meat used can be prepared together and used separately.

First, crush squid meat, kimchi, vegetables, onions, and shiitake mushrooms, put oil on a heating device, and fry for 10 to 15 minutes on high heat to properly adjust the texture and flavor of squid meat, kimchi, and vegetables. 0.1 to 3.0 parts by weight of black pepper powder based on 100 parts by weight of meat may be added to enhance the flavor of the ingredients.

During the roasting, the moisture contained in the ingredients flows out and a liquid (roasted liquid) is created. If stored in this state, the stir-fried liquid is absorbed back into the roasted material (fried water) and the texture of the stir-fried water becomes sticky, so stir-fry immediately after stir-frying. Separate the stir-frying liquid from the water.

The representative component of garlic is allin, a dietary sulfur component. When garlic is ground, the cells are destroyed and the allinase enzyme works to transform it into allicin, which has a pungent taste and strong odor. Allicin is a strong sterilizing agent. ·It has antibacterial action, expands blood vessels, facilitates blood circulation, promotes digestion, and helps insulin secretion, so it is effective in diabetes.

However, the strong taste and odor of allicin have a disadvantage of inhibiting the flavor of squid sundae. In order to solve this disadvantage, the allicin enzyme activity is lowered by heating raw garlic and then grinding the garlic to reduce the production of allicin and grind garlic. When the silver is then heated, the generated allicin is destroyed, so the effect of allicin as described above cannot be expected.

Therefore, in the present invention, ground garlic and sugar are mixed in a ratio of 40-60:40-60% by weight and aged for 100-400 days to prepare a liquid garlic pickled solution, which is then mixed with sundae and garlic pickle. Because there is no heating process while purifying strong taste and aroma, allicin is not destroyed, and the deterioration of garlic itself is suppressed, thereby increasing the storage properties of squid sundae.

Next, after cooking rice with rice, mix the garlic pickle solution well to absorb the garlic pickle solution, and then mix the stir-fried water, finely chopped vermicelli, seasoning, and the stir-fry solution separated from the stir-fried water over low heat. Fry for 3-7 minutes, then cool to room temperature.

During the roasting process, most of the stir-fried liquid is absorbed by the dry vermicelli, which absorbs the most moisture, so the firm vermicelli has a texture suitable for chewing, and the stir-fry water hardly absorbs the stir-frying liquid, so it can maintain its original texture.

The strong taste and aroma of garlic has been purified through the aging process, but some of the remaining garlic taste and aroma are first removed by the temperature of the rice by first mixing it with the rice with the garlic pickle. It is removed secondary in the process of frying for a short time on low heat, and the destruction of allicin is suppressed because the liquid garlic pickle is heated at a low temperature and for a short time while absorbed in the rice.

In addition, allicin combines with carbohydrates and proteins to increase its medicinal efficacy. Mix it with rice with garlic dipping sauce first, so that the liquid garlic dipping solution is absorbed into the rice, and allicin in the garlic dipping solution is combined with the carbohydrates of the rice. thus increasing its effectiveness.

In addition, squid and shiitake mushrooms contain abundant protein. Among these proteins, water-soluble proteins are partially eluted in the stir-fry solution due to the moisture of the material itself, and fat-soluble proteins are partially eluted in the oil added during the roasting process. Since it contains a fat-soluble protein component, the allicin in the garlic pickled solution binds to the protein contained in the stir-fry solution during the roasting process, thereby increasing its efficacy.

In addition, you can mix the stir-fried liquid first with the rice mixed with garlic pickle, then add stir-fried water (squid meat, kimchi, vegetables, onions, shiitake mushrooms), chopped vermicelli, and seasonings to stir-fry. When mixed with rice, the stir-fried liquid is absorbed into the rice, and the protein in the stir-fried liquid can be more harmonized with the allicin in the garlic pickled liquid already absorbed in the rice, thereby further increasing the efficacy of allicin. Also, allicin is well absorbed in organic solvents. Since it dissolves and does not dissolve well in water, the oil in the stir-fry solution dissolves allicin so that it can permeate well into the rice, and the destruction of allicin during the roasting process can be further suppressed because allicin is soaked in the rice and stir-fried.

Since the starch, the main ingredient of rice, is gelatinized and becomes viscous, it gives a chewy texture when chewing squid sundae, and even when cutting squid sundae prepared by binding each ingredient of sundae stuffing. Make sure the cow does not deviate from the pure evacuation.

However, if the prepared squid sundae is stored frozen, the rice will be aged (retrogradation), the texture will be hardened, the binding force will be reduced, and there is a problem that water is generated during the aging process and the taste deteriorates. However, there is a disadvantage in that the flavor is reduced compared to the squid sundae immediately after manufacturing without the freezing process.

In order to solve this disadvantage, it is preferable to add roasted soybean flour to Sundaeso, and lecithin, a natural emulsifier contained in soybean flour, is combined with amylose and amylopectin present in starch to make it a luxurious starch. It delays the aging of rice by preventing them from aging by hydrogen bonding.

In addition, when squid sundae is stored and distributed for a long time, self-digestion in which the protein of the squid is decomposed by the action of the autolytic enzyme contained in the squid tissue occurs and the texture of the squid sundae gradually decreases. Since it contains a protease inhibitor that inhibits its action, it suppresses the self-digestion of squid proteins by autolytic enzymes, so that the texture of squid sundae can be maintained for a long time.

In addition, soybeans are rich in protein, and soybean vegetable protein, along with animal protein of squid, lowers blood cholesterol levels, thereby reducing the risk of vascular diseases such as arteriosclerosis and heart disease. As it can reduce the harmful effects of squid, an acidic food, on the human body, soybean powder that has been crushed and roasted increases the nutritional value of squid while making the taste savory and light.

In addition, soybean flour is rich in saponin, which removes active oxygen and has an antibacterial action, so it also provides the effect of increasing the storage of squid sundae.

It is appropriate to add 1 to 5 parts by weight of the roasted soybean flour based on 100 parts by weight of squid meat, and if it is less than 1 part by weight, the effect of delaying the aging of rice and decomposition of squid protein cannot be sufficiently obtained, and if it exceeds 5 parts by weight, The strong taste of soybean powder reduces the flavor of squid sundae.

The roasted soybean powder can be added to rice when cooking rice and cooked together with rice. In this case, the roasted soybean powder effectively inhibits aging of luxurious starches by infiltrating into the rice grains during the cooking process, Even if water is generated due to aging, soybean flour has water retention properties and absorbs water, so the taste of squid sundae does not deteriorate.

In addition, if you mix soybean flour-added rice with garlic dipping sauce and then mix the stir-fry liquid first, the soybean flour absorbed into the rice as the stir-fry liquid is absorbed into the rice further inhibits the hydrolysis of the protein contained in the stir-fry liquid and increases hydrolysis. The protein in the undecomposed stir-fried liquid is combined with allicin in the garlic pickled liquid to further increase the efficacy of allicin.

Carrots may be used as the vegetable, kelp powder, monosodium glutamate, black pepper powder, etc. may be used as the seasoning, and in addition, other types of vegetables and seasonings may be added according to the consumer's preference.

The sundae stuffing prepared as above contains squid to increase the flavor of squid sundae, and contains kimchi and garlic dipping solution to prevent odor and odor that can occur in sundae skin made from squid meat and fish meat, and vegetables, rice, and vermicelli. The chewy texture and taste are good, so each ingredient goes well with each other and the taste of squid sundae is harmonious.

Curry or kimchi and kelp powder can be added to the sundaes to make the taste of squid sundae variously, and 0.01 to 5.00 parts by weight of curry based on 100 parts by weight of sundae or 10-20 parts by weight of kimchi, kelp can be added. It is also possible to prepare squid sundae with a unique taste by adding 10 to 15 parts by weight of powder.

When the sundae skin (mixed meat paste) and sundae stuffing are prepared as described above, the sundae stuffing is wrapped with sundae stuffing to manufacture squid sundae, and it can be made manually or by using a rice cake making device with stuffing. It can be molded into various shapes and sizes such as large, oval, and square, etc., and since the Sundae and Small are wrapped with the Sundae, it is prevented from falling out of the Sundae and Small.

The squid sundae prepared as described above uses a mixture of squid and fish meat as the skin instead of pig intestines, and the sundae skin and sundae contains squid, so you can enjoy the flavor of squid. and is not easily damaged during distribution.

In addition, the size of the sundae can be molded into a small size and can be consumed without cutting. When cut, the size and thickness of the sundae are constant, so the taste of the squid sundae is uniform. After it is frozen and distributed, it can be thawed and steamed with steam. It can be easily consumed by heating.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and can be replaced with other examples that are substituted and equivalent within the scope without departing from the technical spirit of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains.

<Example 1>

The squid was cut off to remove the intestines, mouth, and bones, washed thoroughly with deep sea water, and drained, and non-edible parts such as saury, mackerel, mackerel, and lamb's head, tail, scales, bones, and intestines were removed. After preparing the fish meat, the dried squid meat and fish meat were heated at 40 °C for 20 minutes and cooled to 5 °C.

3.5 kg of the cooled squid meat, 6.5 kg of fish meat, and 150 g of salt were mixed and ground to prepare a mixed meat paste.

Crush 4 kg of dried squid meat, 3 kg of kimchi, 2.6 kg of carrots, 1.5 kg of onion and 900 g of shiitake mushrooms, add 16 g of black pepper, and heat in a frying pan with 245 g of cooking oil over high heat for 12 minutes. It was stir-fried, and the liquid generated during the roasting process was separated to obtain stir-fried water and stir-fried liquid.

Ground garlic and sugar were mixed in the same weight ratio and aged for 200 days to prepare garlic pickled solution.

Mix 1 kg of rice and 800 g of water, cook rice using a pressure cooker, mix 180 g of the garlic dipping solution with 1.5 kg of rice, and add the entire amount of the stir-fried water and the whole amount of the stir-fried liquid, 250 g of crushed vermicelli, 160 g of kelp powder and 110 g of monosodium glutamate were added, roasted over low heat for 5 minutes, and cooled to room temperature to prepare sundaeso.

After separately putting the mixed meat paste and sundae small into different inlets of the rice cake making device that contains beef, the rice cake making device is operated, and the mixed meat paste wraps the sundae stuffing in a cylindrical squid with a diameter of 1.5 cm and a length of 4 cm. Sundae was prepared, packaged and stored frozen.

<Example 2>

In Example 1, the same as in Example 1, except that the whole amount of the stir-fried liquid was first mixed with the rice and garlic dipping sauce mixture, and then the whole amount of the stir-fried water, crushed vermicelli, kelp powder, and monosodium glutamate were added and roasted. Squid sundae was prepared by this method.

<Example 3>

In Example 1, squid sundae was prepared in the same manner as in Example 1, except that 120 g of roasted soybean powder was added when preparing sundaeso.

<Comparative Example 1>

In Example 1, the same method as in Example 1, except that the squid body, from which the intestines and bones were removed, was washed with purified water, heated and cooled without using a mixed meat paste of squid meat and fish meat as the raw skin, as it is. to prepare squid sundae.

<Comparative Example 2>

In Example 1, coarsely crushed squid meat, kimchi, carrots, onions and shiitake mushrooms were not first fried, but squid meat, kimchi, carrots, onions, shiitake mushrooms, crushed vermicelli, and kelp powder were mixed with garlic dipping sauce. Squid sundae was prepared in the same manner as in Example 1, except that all of , monosodium glutamate and pepper were added and fried for 17 minutes over medium heat in a frying pan with cooking oil and then cooled to room temperature.

<Test Example 1> Analysis of texture

The hardness, springiness, cohesiveness and adhesiveness of the squid sundae prepared in Examples 1 to 3 and Comparative Examples 1 and 2 were compared.

The firmness indicates the degree of firmness of the sundae, and the elasticity is the property of the deformed material to return to its original state when the force is removed, and it can be said that the rubber-like elasticity is felt in the mouth. It can be said that it is a property that gives a sticky feeling because it is not easily loosened when applied. Adhesion is the force required to remove the sundae and the surface of the tongue, teeth, and oral cavity while they are attached to each other.

The prepared sundae was thawed at a refrigeration temperature, steamed for 13 minutes in a steamer, cut into 2 cm lengths, and measured repeatedly 10 times using a physical property analyzer (Texture Analyzer, TA-XT2, manufactured by Stable Micro Systems, UK), and the diameter was measured. A compression test was performed using a plunger with a length of 3.5 cm and a flat surface, and the average value is shown in Table 1 below.

Texture analysis result robustness resilience cohesive adherence Example 1 1024 0.86 0.58 -15.8 Example 2 1018 0.88 0.61 -12.2 Example 3 1005 0.83 0.51 -19.4 Comparative Example 1 1142 0.93 0.55 -21.8 Comparative Example 2 1050 0.82 0.48 -17.6

Referring to Table 1, the firmness is the highest in Comparative Example 1, using the squid body as it is, as it is, Comparative Example 2, in which all the ingredients are fried at once, and Example 3, in which the roasted soybean powder is added to the Sundae, has the lowest. The results were shown. The texture of the sundae skin is softer than using the squid body as it is to prepare the sundae skin with a mixed meat paste of squid meat and fish meat, and it is to separate and fry the sundae and small ingredients at once. It can be seen that Sundaeso is a little more robust than giving.

In the case of Example 3, it is judged that the firmness of the squid sundae is reduced by delaying the aging of rice starch due to the emulsification of the lecithin component contained in the soybean flour and the water retention of the soybean flour protein.

Comparative Example 1 had the highest elasticity, and Example 2, in which the stir-frying liquid was first mixed with the mixture of rice and garlic dipping sauce, and then the remaining ingredients were added and roasted, showed the next highest degree, so that the squid body skinned skin was higher than that of the mixed meat paste. It can be seen that the elasticity of Sundaeso is increased by first mixing the stir-fried liquid with the rice and garlic dipping sauce mixture when making Sundaeso.

The cohesiveness of Example 2 was highest and Comparative Example 2 was the lowest. If the stir-frying solution was first mixed with the mixture of rice and garlic dipping solution and then the remaining ingredients were added and fried, the cohesiveness of the rice grains increased and the overall cohesiveness was increased, If all the small ingredients are roasted at once, it is judged that the cohesiveness is lowered because the moisture content of each ingredient is not properly adjusted.

Adhesiveness all showed negative values, Example 2 was the highest and Comparative Example 1 was the lowest. In Sundaeso, mixing the stir-fried liquid with the mixture of rice and garlic dipping sauce first increases the adhesion, and improves the adhesion to the skin of the squid body. In comparison, it can be seen that the adhesiveness of the mixed meat paste of squid and fish meat is higher.

Overall, if the squid body is used as a pure skin, the firmness and elasticity are high and the adhesion is low, and if all the sundae and small ingredients are roasted at once, the elasticity and cohesiveness are low. It is judged that frying according to the characteristics of the ingredients harmonizes the overall texture.

<Test Example 2> Measurement of storage properties

The number of viable cells of the squid sundae of Examples and Comparative Examples was measured according to the bacteriological analytical manual (BAM) method, and after storing the squid sundae for 3 days at room temperature without freezing, 30 g of each group was aseptically taken and 300 ml of sterile physiological saline. was added and homogenized for 90 seconds at 10000 rpm.

The number of viable cells was converted to colony forming unit (CFU) per 1 g, and the average value was shown in Table 2 after repeated measurement three times.

Storage measurement result Number of viable cells (CFU/g) Example 1 6 Example 2 7 Example 3 4 Comparative Example 1 15 Comparative Example 2 7

In Table 2, the storage property of Example 3 in which roasted soybean powder was added to sundaeso was the best, and Comparative Example 1, in which the squid body was washed with purified water and used as pure skin as it was, was the lowest, Example 3 showed that the antibacterial action of soybean powder was In Comparative Example 1, the growth of bacteria is inhibited and the growth of bacteria is increased compared to the other group in which squid is washed with purified water and washed with deep sea water. In addition, when the body of the squid is used as a pure evacuation, the bacteria grow well within the body of the squid. is judged

Therefore, it can be seen that it is preferable to wash the squid with deep sea water, grind the squid into a paste state instead of the squid body and use it as a raw skin, and to improve the storage of squid sundaes by adding roasted soybean powder with antibacterial activity to the sundae.

<Test Example 3> Sensory test

After thawing the prepared sundae at a refrigeration temperature and steaming it for 13 minutes in a steamer, the taste, aroma, color, chewing texture and overall preference were evaluated on a 5-point scale for a total of 70 subjects, 5 males and females in their teens to 70s. was measured, and the average value is shown in Table 3 below.

sensory test results flavor incense color texture overall sign Example 1 4.2 3.8 3.8 4.0 4.0 Example 2 4.0 3.9 3.8 4.1 3.9 Example 3 4.1 4.0 3.9 3.9 4.0 Comparative Example 1 3.6 3.5 3.5 3.8 3.6 Comparative Example 2 3.6 3.4 3.8 3.8 3.7 5: Very good, 4: Good, 3: Average, 2: Bad, 1: Very bad

As shown in Table 3, the Example had better overall taste, flavor, color, and texture compared to the Comparative Example, and there was no significant difference between the Examples. Rather than using the squid body as a pure skin, the mixed meat of squid and fish meat It can be seen that it is advantageous to improve the flavor of squid sundae by using a paste and preparing it with different recipes depending on the type of sundae and ingredients.

Comparative Example 1 uses the squid body as it is, so the size and thickness of the sundae are not constant, and the fishy smell of squid remains. In Comparative Example 2, the taste of each material of sundae and small was not well preserved, and thus received a low overall evaluation.

In the overall preference, the Example was evaluated higher than that of the Comparative Example, confirming the commerciality of the squid sundae according to the present invention.

Claims (7)

Preparing squid meat and fish meat by removing and washing non-edible parts of squid and fish;
heating the squid meat and fish meat at 20-50 °C for 10-30 minutes and then cooling the squid meat and fish meat to 10 °C or less;
Preparing a mixed meat paste by mixing and grinding 30 to 40 wt% of the cooled squid meat and 60 to 70 wt% of fish meat;
Putting oil in a heating device and frying the crushed squid meat, kimchi, and vegetables for 10 to 15 minutes, then separating the liquid to obtain stir-fried water and stir-fried liquid;
preparing sundaeso by mixing the garlic pickled liquid with rice, then mixing the stir-fried water, vermicelli, seasoning, and the stir-frying liquid and frying for 3 to 7 minutes; and
A method of manufacturing squid sundae comprising; wrapping the sundae stuffing with the mixed meat paste. The method according to claim 1,
A method for producing squid sundae, characterized in that the salt is added to the mixed meat paste to adjust the salinity to 1.5 to 2.0% and then stored at room temperature for 0.5 to 2.0 hours. The method according to claim 1,
The sundae beef is 100 parts by weight of squid meat, 70-80 parts by weight of kimchi, 60-70 parts by weight of vegetables, 30-40 parts by weight of rice, 3-10 parts by weight of vermicelli, 3-10 parts by weight of seasoning, and 1 part by weight of garlic pickle. A method for producing squid sundae, characterized in that it consists of 7 parts by weight. The method according to claim 1,
A method for producing squid sundae, characterized in that after mixing the stir-fried liquid with the rice mixed with the garlic pickled liquid, stir-fried with stir-fried water, vermicelli and seasoning. The method according to claim 1,
A method for producing squid sundae, characterized in that by adding 1 to 5 parts by weight of roasted soybean powder based on 100 parts by weight of squid meat to the sundae. The method according to claim 1,
The method for producing squid sundae, characterized in that further adding 0.01-5.00 parts by weight of curry, 10-20 parts by weight of kimchi, or 10-15 parts by weight of kelp powder to 100 parts by weight of the sundaeso. A squid sundae produced by the method of any one of claims 1 to 6.