KR20220092699A - Making Method of Canned Seasoned Scallop and the Same Made Thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing canned scallops, and more specifically, to a method for manufacturing canned scallops, wherein miso paste is used as a seasoning liquid, but the seasoning liquid contains the miso paste, white wine, purified water, and scallop heated concentrate to improve a seasoning process in which the plain and unique taste of the scallops and the rich flavor of miso paste are harmonized.

Description

The method of manufacturing canned scallops and the canned scallops produced thereby

The present invention relates to a method for producing canned scallops, and more specifically, using a micro soybean paste that makes scallops have a light and unique taste and a rich flavor as a seasoning solution, and specifically develops the Fo value, which is a sterilization treatment condition for canned food It relates to a manufacturing method of canned scallops that can be stored for a long period of time by preventing spoilage and maintaining quality.

In Korea, 6 species of scallop (Patinopecten yessoensis), scallop (Pecten albicans), silk scallop (Chlamys farreri), scallop (Chlamys swifti), common scallop (Chlamys nobilis) and sea scallop (Amusium japonicum japonicum) live in Korea. The most important aquaculture target varieties are sea scallops, silk scallops and sea scallops.

In 1973, natural harvesting and aquaculture tests of large scallops were first attempted in Yeongil Bay, North Gyeongsang Province, and were carried out until 1981. Form testing has been discontinued. After that, in 1989, the natural seedling test was promoted again along the coast of Gangwon-do, and the industrialization of scallop culture was realized in parallel by conducting various test research and test aquaculture projects for the development of specialties of Gangwon-do. In addition, since 1996, seeds from China were imported and aquaculture started centered on Tongyeong, Gyeongsangnam-do. Since 2014, when seaman scallops have abundant food and the temperate water temperature is maintained, many farms have been distributed around the southern coast.

Scallops are frequently used as ingredients for grilling, steaming, soup, porridge, soup dishes, and salted fish, and fresh scallops can be eaten raw. In particular, the rout part of scallops has been used as a high-quality ingredient since ancient times, and has recently been developed as canned food, frozen products, and smoked products. Scallops are rich in essential amino acids such as lysine, leucine, methionine, arginine, and glycine, and are known to be good for growing children. It is also popular as a well-being food because it is low in calories and cholesterol and is rich in protein and minerals.

Scallops can be cooked in a light and cool soup, and can be eaten without burden even if eaten raw, but maintaining freshness is the most important thing, so the storage period is short. Therefore, a long-term storage method capable of maintaining quality is required.

On the other hand, miso is made by mixing soybeans with koji and salt and fermenting it as a representative brewing seasoning in Japan. Doenjang in Korea is made with 100% soybeans, but miso is made by mixing soybeans and rice. Fermentation Our doenjang is naturally moldy, but in miso doenjang, koji bacteria are pre-filtered into rice and mixed with soybeans to ferment. This is because the climate of Japan is humid, so it is easy to spoil if fermented naturally.

The nutritional components of miso is slightly different from soybeans, but it contains a variety of proteins, fats, carbohydrates, fiber, iron, phosphorus, calcium, minerals, vitamin B12, etc. there is

Looking at the prior art related to soybean paste (miso soybean paste) and seafood, Publication No. 10-2017-0091236 (title of the invention: "Manufacturing method of canned cockle fermented soybean paste") simply pours a seasoning solution containing cockle and soybean paste into canned food. In Publication No. 10-2019-0100556 (Title of the invention: "Method of aging salmon using miso mixture and seaweed"), only the technical contents of that Content is disclosed.

Canned scallops seasoned with soy sauce are available on the market, but in the case of canned scallops seasoned with soybean paste, the light and unique flavor of scallops is not reproduced due to the strong soybean paste taste. According to the case of preserving the unique flavor of scallops and enabling the use of poor scallops, the canned food of the present invention is economical and has high marketability.

The present invention was invented to solve the problems of the prior art, and has the following objects.

It is an object of the present invention to provide canned scallops that contain all of the nutrients exhibiting the unique efficacy of scallops, taste good and can be conveniently used.

An object of the present invention is to provide a method for producing canned scallops without deterioration of quality while maintaining the original shape of scallops, which is beneficial for maintaining freshness by self-restraining after collecting scallops.

Another object of the present invention is to provide a method for producing canned scallops with an improved seasoning process in which the rich flavor of miso is harmonized in addition to the unique light taste of scallops.

Another object of the present invention is to provide a method for producing canned seasoned oysters capable of long-term storage and quality maintenance by discovering the Fo value, which is a sterilization treatment condition, in the production of canned scallops and preventing spoilage.

The present invention for achieving the above object is implemented by the following solutions.

The present invention of canned scallops includes the steps of washing the scallops with seawater and letting them rest for 5 to 7 minutes, then washing and dehydrating the scallops by peeling them to prepare the scallops (S1); A step (S2) of slicing the boiled scallops in a canned container and pouring a seasoning solution into the canned container; sealing the canned yogi of the step S2 with a vacuum degree of 20 cmHg or more (S3); Heating and sterilizing the sealed canned container of step S3 using a steam retort sterilizer at 118° C. so that the canned central sterilization value Fo is 10 minutes (S4); and cooling and drying (S5) so that the central temperature of the canned container that has undergone the step S4 with cooling water is 38°C.

In addition, the seasoning solution for miso of the present invention includes purified water, white wine, and heated scallop concentrate, wherein the scallop concentrate is mixed with 25 parts by weight of kernels obtained by shelling self-fertilized scallops and 75 parts by weight of water for 20 to 24 hours or more. It is characterized in that it is a concentrate obtained by heating and then filtration.

The present invention has the following effects by the above configuration.

The present invention has the effect of providing canned scallops without deterioration in quality while maintaining the original shape of the scallops as they are, and is easy to peel and maintain freshness by self-restraining after collecting scallops.

In addition, the present invention has the effect of providing canned scallops improved in the seasoning process in which the light and unique taste of scallops and the rich flavor of miso are harmonized.

In addition, the present invention has an effect of providing canned scallops that can be stored for a long time and maintain quality by preventing spoilage and the like.

1 is a TBA value of canned scallops prepared by adding a miso sauce and seasoned soy sauce, respectively (sample1 = Example, sample2 = Comparative example).
Figure 2 shows the amino nitrogen content of canned scallops prepared by adding miso sauce and seasoned soy sauce;
Figure 3 is the salinity of canned scallops prepared by adding miso sauce and seasoned soy sauce;
Figure 4 is a photograph of the collected scallop material
5 is a photograph taken of the scallop washing process
Figure 6 is a photograph of the shelled scallop kernels after self-sufficiency
Figure 7 is a photograph of scallops with flesh in a canned food container (Building No. 301-1)
8 is a photograph of a canned container in which a micro-soybean paste seasoning solution according to the present invention is injected;
9 is a photograph of a canned container in which soy sauce seasoning is injected;
10 is a flowchart of a canned food manufacturing process according to the present invention;

The applicant will describe in detail the means of solving the present problem above in the following. Details of known technologies that are determined to unnecessarily obscure the gist of the present invention will be omitted.

The present invention of canned scallops includes the steps of washing scallops with seawater and immersing them at 105° C. for 5-7 minutes, then peeling them, washing and dehydrating the scallops to prepare self-cooked scallops (S1); A step (S2) of slicing the boiled scallops in a canned container and pouring a seasoning solution into the canned container; sealing the canned yogi of the step S2 with a vacuum degree of 20 cmHg or more (S3); Heating and sterilizing the sealed canned container of step S3 using a steam retort sterilizer at 118° C. so that the canned central sterilization value Fo is 10 minutes (S4); and cooling and drying (S5) so that the central temperature of the canned container that has undergone the step S4 with cooling water is 38°C.

In addition, the seasoning solution for miso of the present invention includes purified water, white wine, and heated scallop concentrate, wherein the scallop concentrate is mixed with 25 parts by weight of kernels obtained by shelling self-fertilized scallops and 75 parts by weight of water for 20 to 24 hours or more. It is characterized in that it is a concentrate obtained by heating and then filtration.

<Step of preparing scallops (S1)>

The scallops collected from the sea are washed once again with seawater, preferably at 105° C. for 5-7 minutes, and then peeled (remove the skin) to clean the scallop kernels. After that, dehydrate the water at room temperature for 3 minutes to prepare self-cooked scallops.

<Slaughter and infusion stage (S2)>

It is a step of slicing the self-cooked scallops in a canned container, and injecting a seasoning solution of soybean paste into the canned container.

The miso seasoning solution includes micro soybean paste, white wine, purified water, and heated scallop concentrate, and preferably, 23 parts by weight of micro soybean paste, 11 parts by weight of miso, 5.6 parts by weight of white wine, 4.2 parts by weight of yellow sugar, 3 parts by weight of garlic juice. , 2.5 parts by weight of fructose, 2 parts by weight of cooking oil, 2 parts by weight of soybean oil, 1.3 parts by weight of garlic powder, 1.3 parts by weight of acetyl adipic acid starch, 0.3 parts by weight of sodium L-glutamate, 0.3 parts by weight of xanthan gum, 0.3 parts by weight of sesame, 0.2 parts by weight of caramel color, 4 parts by weight of heated scallop concentrate, and 39 parts by weight of purified water were mixed and stirred well, and then boiled at 80° C. to prepare.

The miso seasoning does not contain scallop concentrate, and the strong and rich taste of miso (miso soybean paste) hides the light and unique taste of scallops, making it difficult to feel the original taste of scallops. In addition, among the scallop kernels identified in the step of preparing the self-cooked scallops in step S1 of the present invention, small or defective products cannot be put in canned food. When manufactured, canned scallops that are unexpectedly superior in terms of flavor and economics of scallops can be produced.

<Heated Scallop Concentrate>

Clean-washed scallops, preferably, among the scallop kernels identified in the step of preparing the self-cooked scallops of step S1 of the present invention, are either undersized or 75 parts by weight of water are mixed with 25 parts by weight, such as chives, and 20 to 24 at 98 ° C. After heating for more than an hour, the kernel solids are filtered to obtain a concentrated scallop flavor. After heating, the quality standards for the concentrate are Brix: within 30~33%, salinity: around 5.8~6%, and pH: 6.0~6.25.

White wine is included in the miso seasoning, but white wine is added to remove the fishy smell from the sea and to soften the texture of scallops.

<Canned food sealing step (S3)>

The canned container infused with the liquid is sealed using an automatic sealing machine with a vacuum degree of 20 cmHg or more.

<Sterilization step (S4)>

The sealed canned container of step S3 is heat-sterilized at 118° C. using a steam-type retort sterilizer so that the central canned food sterilization value Fo is 10 minutes.

When sterilizing to kill bacteria that have invaded inside the container (can) during the manufacturing process, canned seafood is usually sterilized using steam at 113 to 121 ° C. This is because aquatic foods with a pH of 4.5 or higher are marine bacteria and are not easily killed at 100℃. If the Fo value of sterilization is low, the stability of the product may be reduced. A value with a high Fo value is safe, but the effect is inferior in terms of product yield, energy consumption, and nutrition. In general, the spores of Clostridium botulinum, a food poisoning bacterium, are completely killed by heating at 120°C for 4 minutes (at this time, the Fo value is 4 minutes). Since it becomes a protective layer, the spores may not be completely killed even when heated at 120°C for 4 minutes depending on the manufacturing environment conditions.

<Cooling, storage step (S5)>

After cooling the canned food with 2ppm chlorine-sterilized cooling water so that the core temperature of the canned food is 38℃, the surface of the canned food is dried and stored.

Hereinafter, the present invention will be described in detail through specific examples. The following examples illustrate the present invention in more detail, but do not limit the scope of the present invention.

<Preparation of self-cooked scallop concentrate>

Among the scallops that were not in size or defective, they were washed clean, mixed with 25% by weight of scallop kernels and 75% by weight of tap water, and concentrated by heating at 98°C for 20 to 24 hours or more. The solid was filtered to obtain a concentrate. Brix of the concentrate at this time: 33%, salinity: 6% or less, pH: 6.0.

<Production of miso seasoning solution>

By weight, miso: 23%, flavor: 11%, white wine: 5.6%, yellow sugar: 4.2%, garlic juice: 3%, fructose: 2.5%, cooking oil: 2%, soybean oil: 2%, garlic powder: 1.3 %, acetyladipic acid distarch: 1.3%, sodium L-glutamate: 0.3%, xanthan gum: 0.3%, sesame: 0.3%, caramel color: 0.2%, scallop concentrate: 4%, purified water: 39% (total: 100%) and stirred well. The above mixture was boiled at 80° C. to prepare a miso seasoning solution.

<Production of soy sauce seasoning>

By weight, mixed soy sauce: 14%, starch syrup: 40%, white wine 2%, yellow sugar: 14%, licorice extract: 2.3%, garlic extract: 2%, caramel color: 1%, sodium L-glutamate: 1% , pepper: 0.5%, citric acid: 0.2%, scallop heating concentrate: 4%, purified water: 19%, blended (total: 100%) and stirred well. The above mixture was boiled at 80° C. to prepare a soy sauce seasoning.

After washing the scallops with seawater and letting it rest for 5-7 minutes at 105°C, deshelling (removing the skin) and washing the scallops thoroughly, the water was dehydrated at room temperature for 3 minutes. After 40 g of scallops were cooked in a canned container (No. 301-1, One-touch tube), 50 g of the already prepared miso seasoning (sauce) was poured into the can. After sealing the canned tube with a vacuum degree of 20 cmHg or more using an automatic sealing machine, heat sterilization was performed at 118° C. using a steam retort sterilizer so that the canned food center sterilization value Fo was 10 minutes. Thereafter, the canned food was cooled with 2ppm chlorine-sterilized cooling water so that the core temperature of the canned food was 38℃, and then the surface of the canned food was dried.

<Comparative Example 1>

After washing the scallops with seawater and letting it rest for 5-7 minutes at 105°C, deshelling (removing the skin) and washing the scallops thoroughly, the water was dehydrated at room temperature for 3 minutes. After slicing 40 g of boiled scallops each in a canned container (No. 301-1, One-touch tube), 50 ml of the prepared soy sauce seasoning (sauce) was poured into the can. After sealing the canned tube with a vacuum degree of 20 cmHg or more using an automatic sealing machine, heat sterilization was performed at 118° C. using a steam retort sterilizer so that the canned food center sterilization value Fo was 10 minutes. Thereafter, the canned food was cooled with 2ppm chlorine-sterilized cooling water so that the core temperature of the canned food was 38℃, and then the surface of the canned food was dried.

1) General ingredients, pH, volatile nitrogen

Table 1 shows the general component composition, pH and volatile nitrogen content of Examples (canned scallops prepared by adding miso sauce) and Comparative Examples (canned scallops prepared by adding seasoned soy sauce). In the case of general ingredients, the moisture content of Examples and Comparative Examples is 71.6 and 59.4, the crude protein is 4.2 and 5.6 in Examples and Comparative Examples, respectively, the crude fat content is 6.2 and 1.1 in Examples and Comparative Examples, respectively, and the ash content is compared with Examples Examples were 2.8 and 2.0, respectively, and neither Example nor Comparative Example showed a significant difference except for crude fat. In addition, the pH of Examples and Comparative Examples were 6.25 and 6.15, respectively, and the volatile nitrogen content was 31.7 and 28.4 mg/100 g, respectively.

General composition of canned scallops with miso sauce and seasoned soy sauce Sample General component analysis (g/100 g) pH VBN
(mg/100 g) moisture crude protein george ash Example (Smile
miso sauce) 71.6±0.8 4.2±0.0 6.2±0.0 2.8±0.1 6.25 31.7±1.6 Comparative example (seasoned)
soy sauce) 59.4±0.3 5.6±0.0 1.1±0.0 2.0±0.1 6.15 28.4±0.8 Values are the means±standard deviation of three determination
Means within each column followed by the same letter are not significantly different (P<0.05)

2) Bacterial growth test

Table 2 shows the results of the bacterial growth test of Examples (canned scallops prepared by adding miso sauce) and Comparative Examples (canned scallops prepared by adding seasoned soy sauce). Canned containers and packaging manufactured by sterilizing Fo value at 118°C for 10 minutes are preserved in an incubator at 35-37°C for 10 days, and then left at room temperature for an additional day and observed to see if the container or packaging does not swell or leak. Bacteriological safety was confirmed as no microorganisms were detected as a result of the bacterial growth test and the appearance was normal.

<Table 2> Bacterial growth test (CFU/g) of canned scallops with miso sauce and soy sauce added Sample Sterilization temperature Sterilization Fo value Warming temperature (35~37℃) Bacterial growth warming time 48±3 hours Germ can exterior Example (Miso Miso Sauce) 118℃ Fo 10 minutes non-detection normal Comparative example (seasoned soy sauce) 118℃ Fo 10 minutes non-detection normal

3) TBA value, amino nitrogen and salinity

The TBA values of Examples (canned scallops prepared by adding miso sauce) and Comparative Examples (canned scallops prepared by adding seasoned soy sauce) were 0.040 and 0.042 as shown in <Figure 1>.

The amino nitrogen content of canned scallops prepared by adding miso sauce and seasoned soy sauce was 489.1 and 402.3 mg/100 g, showing no significant difference as shown in <Figure 2>. And the salinity of canned scallops prepared by adding miso sauce and seasoned soy sauce were 1.9 and 1.5% as shown in <Figure 3>.

4) Total Amino Acid Content

The total amino acid content of Examples (canned scallops prepared by adding miso sauce) and Comparative Examples (canned scallops prepared by adding seasoned soy sauce) were 3,925.4 and 5,380.1 mg/100 g as shown in Table 3. As for the major amino acids, glutamic acid was 835.2 and 1,182.10 mg/100 g in all samples, followed by aspartic acid 552.7 and 773.4 mg/100 g, followed by glycine 372.7 and 497.6 mg/100 g.

Total amino acid content (mg/100 g) of canned Rivi with miso sauce and seasoned soy sauce amino acid miso sauce seasoned soy sauce Aspartic acid 552.7 (14.1) 773.4 (14.4) Threonine 177.1 (4.5) 243.5 (4.6) Serine 226.7 (5.8) 305.9 (5.7) Glutamic acid 835.2 (21.3) 1,182.10 (22.0) Glycine 372.7 (9.5) 497.6 (9.2) Alanine 277.4 (7.1) 400 (7.4) Valine 128.1 (3.3) 179.5 (3.3) Methionine 88.2 (2.2) 124.2 (2.3) Isoleucine 98.4 (2.5) 129.6 (2.4) Leucine 270.2 (6.9) 365.4 (6.8) Tyrosine 130.8 (3.3) 162.9 (3.0) Phenylalanine 189.4 (4.8) 254.7 (4.7) Histidine 70.3 (1.8) 94.4 (1.8) Lysine 253.8 (6.5) 328 (6.1) Arginine 254.4 (6.4) 338.9 (6.3) Total 3,925.4 (100.0) 5,380.1 (100.0)

5) Free amino acid content

The free amino acid content of Examples (canned scallops prepared by adding miso sauce) and Comparative Examples (canned scallops prepared by adding seasoned soy sauce) were 197.9 and 270.7 mg/100 g as shown in <Table 4>. As for the major free amino acids, glycine had the highest content at 136.3 and 181.7 mg/100 g, respectively, in all samples, followed by glutamic acid1 at 19.9 and 23.1 mg/100 g, respectively.

Free amino acid content of canned scallops with miso sauce and seasoned soy sauce (mg/100 g) amino acid miso sauce seasoned soy sauce Phosphoserine 0.9 (0.4) 2.8 (1.0) Taurine 0.9 (0.5) 1.4 (0.5) Aspartic Acid 2.2 (1.1) 3.9 (1.4) Threonine 1.5 (0.8) 5.1 (1.9) Serine 2.4 (1.2) 2.6 (0.9) Asparagine 0.6 (0.3) 0.7 (0.3) Glutamic acid 19.9 (10.0) 23.1 (8.5) Proline 0.4 (0.2) 2.9 (1.1) Glycine 136.3 (68.9) 181.7 (67.2) Alanine 4.0 (2.0) 5.2 (1.9) Citrulline 0.9 (0.5) 1.2 (0.4) Valine 1.0 (0.5) 1.6 (0.6) Cystine 0.2 (0.1) 0.2 (0.1) Methionine 1.1 (0.6) 1.4 (0.5) Isoleucine 1.6 (0.8) 2.1 (0.8) Leucine 3.5 (1.8) 5.1 (1.9) Tyrosine 2.9 (1.5) 4.5 (1.7) Phenylalanine 3.7 (1.9) 5.8 (2.2) b-Alanine 0.5 (0.2) 0.4 (0.1) r-aminobutyric acid 0.3 (0.1) 0.7 (0.2) Histidine 0.7 (0.4) 1.5 (0.6) Ornithine 0.6 (0.3) 0.7 (0.3) Lysine 3.0 (1.5) 4.1 (1.5) Arginine 8.8 (4.4) 12.0 (4.4) Total 197.9 (100.0) 270.7 (100.0)

6) mineral content

The inorganic content of Examples (canned scallops prepared by adding miso sauce) and Comparative Examples (canned scallops prepared by adding seasoned soy sauce) are shown in <Table 5>. As for the mineral content, in both the miso sauce and seasoned soy sauce, Na was the highest at 289.0 and 233.2 mg/100 g, respectively, followed by P at 100.6 and 92.5 mg/100 g, respectively, and S at 64.6 and 57.4 mg/100 g, respectively.

Mineral content of canned scallops with miso sauce and seasoned soy sauce (mg/100 g) mineral type miso sauce seasoned soy sauce K 52.8±0.5 41.3±0.4 Ca 38.9±0.0 48.5±0.4 Mg 23.3±0.2 22.4±0.2 Na 289.0±2.1 233.2±0.4 Fe 0.8±0.0 1.9±0.0 Zn 4.9±0.0 5.1±0.0 P 100.6±0.4 92.5±0.3 S 64.6±0.1 57.4±0.6 Values are the means±standard deviation of three determination
Means within each line followed by the same letter are not significantly different (P<0.05)

<sensory test>

In order to examine the sensory preference of Examples (canned scallops prepared by adding miso sauce) and Comparative Examples (canned scallops prepared by adding seasoned soy sauce), the shape, color tone, smell, texture, taste, etc. of each sample canned food For sensory characteristics, 10 sensory inspectors were organized and the results of the sensory test conducted using the five-step rating method are shown in <Table 6>. The shape, color tone, and texture did not show any significant difference in both, but the Example (canned scallops prepared by adding miso sauce) showed that the odor, taste, and overall preference were higher.

Sample sensory test shape hue smell sense of organization taste comprehensive
symbol Example (Miso soy sauce) 3.2 3.4 3.6 2.9 3.5 3.3 Comparative example (seasoned soy sauce) 3.2 3.1 2.9 2.8 3.2 3.0

Claims (5)

Washing the scallops with seawater and letting them rest for 5-7 minutes, then washing and dehydrating the scallops by peeling them cleanly to prepare self-cooked scallops (S1);
A step (S2) of slicing the boiled scallops in a canned container and pouring a seasoning solution into the canned container;
sealing the canned yogi of the step S2 with a vacuum degree of 20 cmHg or more (S3);
Heating and sterilizing the sealed canned container of step S3 using a steam retort sterilizer at 118° C. so that the central canned food sterilization value Fo is 10 minutes (S4); and
A method for producing canned scallops, comprising a step (S5) of cooling and drying the canned container that has undergone the step S4 with cooling water so that the center temperature is 38°C. According to claim 1,
The miso seasoning solution of step S2 is,
Contains miso, white wine, purified water and scallop heat concentrate,
The scallop concentrate is
A method for producing canned scallops, characterized in that the concentrate is obtained by mixing 25 parts by weight of scallops selected from the washed and dehydrated self-cooked scallops in step S1 and 75 parts by weight of water, heated for 20 to 24 hours or more, and then filtered. 3. The method of claim 2,
The miso seasoning solution of step S2 is,
23 parts by weight of miso, 11 parts by weight of miso, 5.6 parts by weight of white wine, 4.2 parts by weight of yellow sugar, 3 parts by weight of garlic juice, 2.5 parts by weight of fructose, 2 parts by weight of cooking oil, 2 parts by weight of soybean oil, 1.3 parts by weight of garlic powder, acetyl 1.3 parts by weight of starch adipic acid, 0.3 parts by weight of sodium L-glutamate, 0.3 parts by weight of xanthan gum, 0.3 parts by weight of sesame seeds, 0.2 parts by weight of caramel pigment, 4 parts by weight of scallop concentrate, and 39 parts by weight of purified water How to make canned scallops with According to claim 1,
A method for producing canned scallops, characterized in that after 40 parts by weight of scallops are cooked in the canned container, 50 parts by weight of a miso sauce is poured. [Claim 5] Canned scallops prepared according to any one of claims 1 to 4.

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