KR20210142341A - Red crab seasoning and preparation method thereof - Google Patents

Abstract

A preparation method of red crab powder according to the present invention comprises: an immersion step of immersing a body part of the processed red crab in a concentrate obtained by concentrating water generated during the red crab processing; a drying step of separating and drying the body part from the concentrate; and a pulverizing step of pulverizing the body part to obtain the red crab powder.

Description

Red crab powder and its manufacturing method {RED CRAB SEASONING AND PREPARATION METHOD THEREOF}

The present invention relates to red crab powder and a method for preparing the same.

Red crab is a fishery product that is mainly caught and processed in the East Sea of Korea. It is a beneficial aquatic resource that is stably caught for most of the year because of its wide habitat.

Red crab as a living creature is loved by many people as a delicacy due to its unique umami and aroma. However, as a processed food, red crab has a disadvantage in that there are few parts that can be used for processed food.

That is, when the body part of the red crab undergoes a processing process, the taste is markedly lower than that of other crabs such as snow crab, so that the marketability is lowered. In addition, in order to distribute the product to a wide area for a long period of time, it undergoes processing such as self-fertilization, and at this time, most of the juice of the red crab is drained into the self-fermented water. On the other hand, although self-sustaining water contains a lot of nutrients from red crab, it has no commercial value and is being treated as wastewater. Therefore, there is a need for research to utilize red crab by-products such as red crab body parts and self-cooking water that are discarded due to low marketability.

Korean Patent Publication No. 10-2014-0125563 (published on Oct. 29, 2010)

The technical problem to be achieved by the present invention is to provide a red crab powder and a manufacturing method thereof using by-products discarded in the red crab processing process.

In order to solve this problem, the method for manufacturing red crab powder according to an embodiment of the present invention includes the steps of immersing the body of the processed red crab in a concentrate obtained by concentrating the self-extinguishing water generated during the processing of the red crab; a drying step of separating and drying the body part from the concentrate; and pulverizing the body to obtain red crab powder.

In addition, the concentrated solution, a removal step of removing the sediment and suspended matter in the self-sufficient water; It may be prepared through a concentration step of concentrating until the sugar concentration, salinity, and hydrogen ion concentration of the self-sustained water reach a predetermined set value.

In addition, the concentration of sugar in the concentrate may be 40 to 42 Brix., the salinity may be 17 to 21%, and the hydrogen ion concentration may be 7.8 to 8.2 pH.

In addition, the concentration step may be characterized in that by supplying steam at a pressure of 4 to 6 bar to the self-killing water in a vacuum tank of 0.7 bar to heat the self-extinguishing water.

In addition, the body portion may include at least one of a body meat and a body shell of the red crab.

In addition, the body portion, the step of decapsulation of the red crab; self-recovery of the red crab; Cutting step of cutting the body from the red crab; And it may be manufactured through the physical education step of separating the body into body flesh and body skin.

Also, between the drying step and the pulverizing step, a mixing step of mixing an additive containing at least one of trehalose and maltitol in the body may be further included.

In addition, the additive may include at least one of king oyster mushroom, enoki mushroom, oyster mushroom, shiitake mushroom, and powders thereof.

In addition, the red crab powder according to an embodiment of the present invention may provide a crab powder prepared by the red crab powder manufacturing method.

In addition to the technical problems of the present invention mentioned above, other features and advantages of the present invention will be described below or will be clearly understood by those skilled in the art from such description and description.

According to the present invention as described above, there are the following effects.

An economical and eco-friendly red crab powder can be manufactured by recycling the body part of the red crab, which is discarded as a by-product of the processing of the red crab, and the self-fermented water. That is, by immersing the body part of the red crab in the concentrated solution of self-sustaining water and drying and pulverizing it, it is possible to prepare a red crab powder with greatly improved flavor.

In addition, other features and advantages of the present invention may be newly recognized through embodiments of the present invention.

1 is a flowchart illustrating a process of manufacturing red crab powder according to an embodiment of the present invention.
2 is a flowchart showing the steps of preparing a concentrate according to an embodiment of the present invention.
3 is a flowchart illustrating a step of preparing a body according to an embodiment of the present invention.
4 is a flowchart illustrating a process of manufacturing red crab powder according to another embodiment of the present invention.

In the present specification, it should be noted that, in adding reference numbers to the components of each drawing, the same numbers are used only for the same components even though they are indicated on different drawings.

On the other hand, the meaning of the terms described in this specification should be understood as follows.

The singular expression is to be understood as including the plural expression unless the context clearly defines otherwise, and the scope of rights should not be limited by these terms.

It should be understood that terms such as “comprise” or “have” do not preclude the possibility of addition or existence of one or more other features or numbers, steps, operations, components, parts, or combinations thereof.

The term “at least one” should be understood to include all possible combinations from one or more related items. For example, the meaning of “at least one of the first, second, and third items” means each of the first, second, or third items as well as two of the first, second, and third items. It means a combination of all items that can be presented from more than one.

Hereinafter, preferred embodiments of the present invention designed to solve the above problems will be described in detail with reference to the accompanying drawings.

1 is a flowchart showing a process for preparing red crab powder according to an embodiment of the present invention, FIG. 2 is a flowchart showing the steps of preparing a concentrate according to an embodiment of the present invention, and FIG. 3 is an embodiment of the present invention It is a flowchart showing the steps of preparing the body according to the

1 to 3, the method for manufacturing red crab powder according to an embodiment of the present invention includes an immersion step (S100) of immersing the body of red crab in a concentrated solution of self-sustaining water, and drying by separating the body from the concentrated solution. step (S200); and a grinding step (S300) of pulverizing the body to obtain red crab powder.

First, in the method for manufacturing red crab powder according to an embodiment of the present invention, a red crab powder is obtained by using the remaining water and the self-cured red crab body after processing the red crab.

Self-simmering is one of the basic processing methods for food, in which raw materials are heated for a certain period of time using high-temperature water in a self-sustaining machine.

At this time, the water is put into the self-simmering machine to heat the raw material, and when the self-sustaining is completed, the remaining water becomes self-simmering water.

The process of self-processing of red crab will be described as an example.

First, a washing operation of washing the harvested and stocked red crab with washing water is performed.

Next, peel the washed red crab, and perform a degap operation to remove the red crab and gills.

Next, perform a decapsulation washing operation of washing the decapsulated red crab again with washing water.

Next, the washed red crab is put in a self-cleaning machine and heated to about 100 degrees in boiling water for about 7 minutes.

Next, the matured red crab is stored as a product in the warehouse, and the remaining water remaining in the self-sustaining period is completed as wastewater.

As described above, since self-curing is for cooking red crab, in general, when self-recovery of red crab is completed, the self-sustaining water used for self-curing of red crab is discarded as a wastewater as a processing by-product. In addition, in the self-fermented red crab, the body of the red crab loses most of the original taste through self-curing, and the taste is deteriorated, so that the product value is lowered and it is difficult to sell, so it may be discarded.

In an embodiment of the present invention, the self-cleaning water discarded as above is recycled. That is, when the self-ripening of the red crab is completed, the self-sustaining water used for self-fertilization is concentrated to make a concentrate.

The immersion step (S100) is a step of immersing the body of the processed red crab in a concentrated liquid obtained by concentrating the water generated during processing of the red crab.

The concentrate and the body used in the immersion step (S100) may be prepared through the steps of preparing the concentrate and preparing the body, respectively.

In order to carry out the immersion step (S100), first, in the step of preparing the concentrate, the concentrated solution is prepared so that the sugar concentration, salinity and hydrogen ion concentration of the self-sustained water reach a predetermined set value, and the body processed in the step of preparing the body part You can prepare for wealth.

The step of preparing the concentrate for immersing the body of the red crab is a removal step (S110) of removing the sediment and suspended matter in the boiled water and the concentration of concentration until the sugar concentration, salinity and hydrogen ion concentration of the boiled water reach a predetermined set value. It may include a step (S120).

The removing step ( S110 ) may be a step of removing impurities in the self-sustaining water generated after the red crab self-sustenance is completed, and transferring the self-extinguishing water to a vacuum tank.

The removal step (S110) may include a sediment removal step, a floating matter removal step, and a transfer step.

In the sediment removal step, the dead water remaining in the self-cleaning phase is transferred to the first tank of the concentrator, stored for several hours in the first tank, and impurities in the self-cleaning water are precipitated.

In this case, it is determined that about 10% by weight of the self-cleaning water stored in the first tank has a sediment and can be treated as wastewater.

For example, after storing 2 tons of self-cleaning water in the first tank for 3 hours, 10 wt% of 200 kg of the lower portion of the first tank is discharged as wastewater.

In the floating matter removal step, the self-contained water in the first tank is transferred to the second tank of the concentrator. At this time, the self-killing water to be transferred can be filtered through a mesh net to remove impurities in the self-killing water secondarily.

For example, a fine filtration net having a 100-mesh small eye is installed in the moving pipe that moves the self-cleaning water from the first tank to the second tank to filter out and remove floating substances in the self-degrading water.

In the transferring step, the self-depleted water in the second tank may be transferred to the vacuum tank of the concentrator.

The concentration step (S120) may be a step of concentrating by applying a predetermined condition to the self-sustained water, which has been transferred to the vacuum tank, so that the sugar concentration, salinity, and hydrogen ion concentration of the self-depleted water reach a predetermined set value.

The predetermined set value may be the concentration of sugar, salinity, and hydrogen ion concentration of the concentrate arbitrarily set by the user so that the red crab powder to be prepared has excellent flavor.

The predetermined set value may be a sugar concentration of 40 to 42 Brix, a salinity of 17 to 21%, and a hydrogen ion concentration of 7.8 to 8.2 pH of the concentrate. In this case, excellent flavor can be imparted to the body part immersed in the concentrate.

Preferably, the predetermined set value may be a sugar concentration of 40 Brix, a salinity of 19%, and a hydrogen ion concentration of 8.0 pH of the concentrate.

In order to properly maintain the heat of the concentrator prior to the concentration step (S120), a cooling step of operating the cooler may be performed. In this case, the cooler is configured in an inverter method so that the concentrator can be automatically controlled to maintain the optimum temperature.

The sugar concentration and salinity of the boiled water immediately after being used for self-ripening of red crab are about 1.5 brix and about 0.6%.

In addition, when the concentration of the self-steamed water is slow, there is a problem in that the yield and flavor are deteriorated due to the evaporation of the self-killed water.

In this case, in order to quickly and stably produce a concentrated solution of a desired predetermined set value, predetermined conditions may be given to the self-sustaining water.

In the concentration step (S120), the predetermined conditions applied to the self-suffocation water to reach a predetermined set value may include a vacuum pressure and a steam pressure. In this case, rapid concentration is possible by vacuum pressure and steam pressure. Here, the vacuum pressure may mean a pressure of a vacuum tank, and the steam pressure may mean a pressure applied when steam is supplied.

For example, in the concentration step (S120), the self-death water is heated by supplying steam at a pressure of 4 to 6 bar to the self-death water in a vacuum tank of 0.7 bar until the self-death water reaches a predetermined set value. can be concentrated.

의 온도로 가열하는 것이 농축 효율을 높일 수 있다.In the concentration step (S120), the heating temperature may be maintained according to the user's needs, but preferably 68 to 78

Heating to a temperature of can increase the concentration efficiency.

In the concentration step (S120), when the concentration of the self-killed water is started, it is preferable to maintain the set vacuum pressure and the steam pressure until the concentration of the self-killed water is completed.

When the vacuum pressure and the steam pressure are changed, bubbles are generated in the self-simmering water and the flavor of the concentrate is lowered, and it takes about 1 hour to remove the air bubbles, which reduces the efficiency in the concentration step (S120). there is a problem.

The concentration step (S120) may include a determination step of determining the concentration, salinity, and pH of the sugar in the concentrate.

The determining step may be a step of terminating the concentration when a predetermined set value is reached by checking the state of the self-suicide water at a predetermined interval.

For example, check the state of the self-sustaining water in progress every 30 minutes, and immediately when the sugar concentration of the self-depleted water is 40 to 42 brix, the salinity is 17 to 21%, and the hydrogen ion concentration is within 7.8 to 8.2 pH. Concentration is terminated.

In this case, the concentrator for concentrating may be provided with a sample extraction unit capable of extracting a sample of self-isolated water being concentrated and checking the state.

The body portion of the processed red crab used in the dipping step (S100) may be at least one of a body meat and a body shell.

That is, when producing red crab powder by immersion in the concentrate, only the body meat or the body shell can be immersed and used, or both the body meat and the body shell can be used.

In the case of immersion using only the body meat, the sugar concentration of the red crab powder produced increases and the chitosan content decreases.

On the other hand, in the case of immersion using only the body shell, the chitosan content of the produced red crab powder increases and the sugar concentration decreases.

Preferably, it is effective to increase both the concentration of sugar and chitosan of the red crab powder by using both the body flesh and the body shell.

Hereinafter, it will be described based on an embodiment in which both the body flesh and the body shell included in the body part are used.

The step of preparing the body portion to provide the body portion of the processed red crab used in the immersion step (S100) may include a decapsulation step (S130), a self-restraint step (S140), a cutting step (S150) and a physical education step (S160). have.

Referring to the example of the red crab self-restraint processing process described above, the de-shelling step (S130) may be a step including a de-shelling operation performed on the received and washed red crab, and the self-restraining step (S140) is performed on the red crab for which the de-shelling operation is completed. It may be a step including self-restraint work.

The cutting step (S150) may be a step of cutting the body of the mature red crab using a cutter.

The physical education step (S160) may be a step of separating the cut torso into trunk flesh and trunk skin using an athletic machine.

In this case, the body flesh and the body shell separated through the physical education step (S160) may be stored, respectively.

The immersion step (S100) is a step of immersing the body in the concentrated solution.

In the immersion step (S100), the body flesh and the body shell included in the body part in the prepared concentrate may be immersed together in a state before the athletic step (S160) or separately and immersed in a state after the athletic step (S160).

Preferably, through the physical education step (S160), it is preferable to separate and immerse the body flesh and the body skin in a separated state.

In the case of immersion together in the state before the physical education step (S160), the body meat is coupled to the body shell, so that the body part may interfere with the immersion of the body meat inside the body shell by the body shell, and the area where the body and the concentrate are in contact with the physical education step (S160) There is a problem in that the immersion efficiency is lowered than that of immersion in a separate state through step S160.

The time for immersing the body in the concentrate in the immersion step (S100) is preferably about 8 hours.

If the immersion time is less than 8 hours, sufficient immersion is not made and the concentration and salinity of sugar are low.

The drying step ( S200 ) is a step of drying the body part immersed in the concentrate.

In the drying step (S200), it is preferable to remove each of the body meat and the body skin, and then separate them and dry them.

When the body meat and the body skin are dried at once, there is a problem in that the grinding efficiency is lowered in the subsequent grinding step (S300).

The drying time may be flexibly performed depending on the drying environment, but drying is preferably performed for about 20 hours using a dryer.

The grinding step (S300) is a step of obtaining a red crab powder by grinding the dried body part.

In the crushing step (S300), the dried body meat and the body shell included in the dried body part may be crushed at once by using a grinder, or the dried body meat and the body shell may be separately crushed.

Since the body meat and the body skin have different hardnesses, grinding efficiency may be reduced if they are pulverized at once. In this case, the pulverization efficiency can be increased by pulverizing the body meat and the body skin, respectively.

In the pulverizing step (S300), the body can be pulverized into a powder of a desired size according to the user's needs using a pulverizer and a mesh network, but preferably the dried body section is crushed using a pulverizer and a 300 mesh mesh network to grind red crab powder. can be manufactured. That is, after the body part is pulverized through a pulverizer, the pulverized material is filtered through a 300-mesh mesh network to prepare a small pulverized red crab powder.

In addition, a finely divided red crab powder may be prepared by grinding the dried body part into a very fine powder in the grinding step (S300).

For example, it is possible to obtain red crab powder by pulverizing the body into particles having a size of 5 to 20 μm. In this case, there is an advantage in that the specific surface area of the red crab powder is widened, so that it is easy to digest and the probability of a chemical reaction is increased.

According to the present invention, it is possible to prepare a red crab powder with increased flavor by recycling the body part of the red crab and self-curing water, which are discarded as a processing by-product of the red crab. That is, by immersing the body part of the red crab in the concentrated solution of self-sustaining water and drying and pulverizing it, it is possible to prepare a red crab powder with greatly improved flavor.

The red crab powder prepared according to the present invention may be provided as a natural flavoring agent that meets consumer preference by replacing the artificial flavoring agent generally used.

In addition, by reducing the amount of the body part of the red crab and the amount of boiling water that is discarded as a processing by-product, there is an effect of reducing environmental pollution caused by this.

4 is a flowchart illustrating a process of manufacturing red crab powder according to another embodiment of the present invention.

Referring to FIG. 4 , the method for manufacturing red crab powder according to another embodiment of the present invention includes a dipping step (S100), a drying step (S200), a mixing step of mixing the body with an additive (S250), and a grinding step (S300) may further include.

Since the above-described immersion step ( S100 ) and drying step ( S200 ) can be applied to the method for manufacturing red crab powder according to an embodiment of the present invention described above, a detailed description will be omitted.

The mixing step ( S250 ) may be a step of mixing the body part dried in the drying step ( S200 ) and the additive.

The additive may be a material containing at least one of trehalose and maltitol.

In the method for manufacturing red crab powder according to the present invention, there is a problem that the fishy smell peculiar to red crab may be stronger through the process of immersing the body part of the red crab in the concentrate.

This is because trimethlamine oxide (TMAO), which is abundantly contained in red crab, is reduced to trimethlamine (TMA), thereby generating a strong fishy smell peculiar to red crab.

In this case, when the red crab powder is prepared by mixing the body part of the red crab immersed in the concentrate and an additive containing at least one of trehalose or maltitol, the generation of trimethylamine is suppressed, thereby reducing the fishy smell.

For example, if the body of the immersed red crab and the additive containing trehalose or maltitol are mixed and then pulverized, the crushed red crab powder reacts with the additive to prevent the characteristic fishy smell of red crab.

In addition, after grinding the size of the red crab body to about 5-20 μm, it can be mixed with an additive containing trehalose or maltitol. In this case, the specific surface area of the pulverized product is widened, and since the probability of a chemical reaction increases when the specific surface area is widened, the effect of reducing the fishy smell by the additive may be higher.

When the component of trehalose is added in an amount of less than 0.1% by weight based on the total weight of the red crab powder, trimethylamine may not be sufficiently suppressed, so it is preferably added so as to be 0.2% by weight or more. More preferably, the trehalose component is added so as to be 0.5 wt% or more.

When the component of trehalose is added in an amount of 5% by weight or more based on the total weight of the red crab powder, the original flavor of the red crab powder may be weakened, so it is preferably added so that it is less than 5% by weight.

In addition, since trehalose and maltitol are widely used as low-calorie sweeteners, when mixed with red crab powder, it may exhibit the effect of increasing the sugar concentration of red crab powder.

Trehalose has an effect of preventing the denaturation of substances, and when red crab powder is prepared by adding an additive of trehalose component, it has the advantage of maintaining its original flavor and storing it for a long time even under various storage environments.

As the additive to be mixed in the mixing step (S250), a conventional additive containing trehalose or maltitol may be used.

The additive to be mixed in the mixing step (S250) may include at least one of oyster mushroom, enoki mushroom, oyster mushroom, shiitake mushroom, and powders thereof.

The above-mentioned king oyster mushroom, enoki mushroom, oyster mushroom and shiitake mushroom contain a relatively large amount of trehalose and are widely used as a natural sweetener. It works.

For example, the additive to be mixed in the mixing step (S250) may be oyster mushroom or powder of oyster mushroom.

King oyster mushroom can effectively reduce the fishy smell of red crab powder even with a small amount as the content of trehalose is about 25% based on the total weight when dried.

It is preferable to mix oyster mushroom or oyster mushroom powder in an amount of 2 to 5% by weight based on the total weight of the dried red crab body. In this case, there is an effect of reducing the fishy smell of the red crab powder, improving the flavor, and preventing the flavor and state from being deteriorated during long-term storage.

On the other hand, the present invention can provide the red crab powder obtained by the above manufacturing method, and the red crab powder obtained as described above can be packaged in a certain container and then sold.

In addition, it is desirable to put the unused concentrate in a container in units of 20 liters and refrigerate it to prevent corrosion by the high-salinity concentrate.

Hereinafter, the contents of the present invention will be described through experimental examples. However, these are for describing the present invention in more detail, and the scope of the present invention is not limited thereto.

<Experimental Example> Experiment on the concentration of sugar in red crab powder

A sensory test was conducted on 15 panelists for red crab powder each having the components shown in Table 1 below.

Each red crab powder was obtained by immersing the processed red crab body meat and body shell in a concentrate with different sugar concentrations and salinity, respectively, for 8 hours, drying them for 20 hours, and then pulverizing them.

Sugar concentration and salinity and sensory evaluation results of each red crab powder Sample sugar concentration salinity Evaluation results control 41 Brix 19% ++++++ Example 1 57 brix 25% + Example 2 33 brix 14% ++++ Example 3 26 brix 12% ++ Example 4 12 brix 5% ++

* In the sensory test of Table 1, "+" is a measure of the superiority of the sensory, and the greater the number of "+", the higher the preference.

From the results of Table 1, it was found that the red crab powder having a sugar concentration of 39 Brix and a salinity of 18% showed the best acceptability.

As described above, the present invention has been described with reference to the preferred experimental examples, examples and drawings, but those skilled in the art are not limited to the above-described embodiments and the accompanying drawings and do not depart 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 that various substitutions, modifications and changes are possible within the scope.

S100: immersion step S110: removal step
S120: concentration step S130: decapsulation step
S140: self-sustaining stage S150: cutting stage
S160: physical education stage S200: drying stage
S250: mixing step S300: grinding step

Claims (9)

An immersion step of immersing the body of the processed red crab in a concentrated solution of condensed water generated during processing of red crab;
a drying step of separating and drying the body part from the concentrate; and
A method for producing red crab powder comprising a grinding step of pulverizing the body to obtain a red crab powder. According to claim 1,
The concentrate is
a removal step of removing sediments and suspended matter in the self-sustaining water;
A method for producing red crab powder produced through a concentration step of concentrating until the sugar concentration, salinity and hydrogen ion concentration of the self-sustained water reach a predetermined set value. According to claim 1,
The concentration of sugar in the concentrate is 40 to 42 Brix., the salinity is 17 to 21%, and the hydrogen ion concentration is 7.8 to 8.2 pH of red crab powder manufacturing method. 3. The method of claim 2,
The concentrating step, red crab powder manufacturing method, characterized in that by supplying steam at a pressure of 4 to 6 bar to the self-extinguishing water in a vacuum tank of 0.7 bar to concentrate the self-extinguishing water by heating the self-extinguishing water. According to claim 1,
The body portion is a red crab powder manufacturing method comprising at least one of the body flesh and the body shell of the red crab. 6. The method of claim 5,
The body part,
A decapsulation step of decapsulating the red crab;
self-recovery of the red crab;
Cutting step of cutting the body from the red crab; and
Red crab powder manufacturing method produced through the physical education step of separating the body into body flesh and body shell. According to claim 1,
Between the drying step and the grinding step,
Red crab powder manufacturing method further comprising a mixing step of mixing an additive containing at least one component of trehalose and maltitol in the body part. 8. The method of claim 7,
The additive is a red crab powder manufacturing method comprising at least one of oyster mushroom, enoki mushroom, oyster mushroom, shiitake mushroom, and powders thereof. Crab powder produced by the method according to any one of claims 1 to 8.

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