KR20230168888A - Manuffacturing method of seasoning dried sheet using seafood - Google Patents

Abstract

The present invention relates to a method of manufacturing seasoning cloth using seafood, and more specifically, to the seafood preparation step of preparing seafood, and the preparation of a seasoning mixture in which purified water, dark soy sauce, sugar, seasoning, and minced garlic are mixed and heated, and then sesame oil is mixed. Step, a seasoning drying step of immersing the seafood prepared through the seafood preparation step in the seasoning mixture prepared through the seasoning mixture manufacturing step and then drying it, and a sterilization step of heating and sterilizing the seasoned dried seafood through the seasoning drying step. It consists of
The seasoned rice prepared through the above process not only contains abundant nutrients, but also exhibits excellent preservability and preference.

Description

Method for manufacturing seasoned dough using seafood {MANUFFACTURING METHOD OF SEASONING DRIED SHEET USING SEAFOOD}

The present invention relates to a method of manufacturing seasoned foam using seafood, and more specifically, to a method of manufacturing seasoned foam using seafood that is not only rich in nutrients but also exhibits excellent preservability and preference.

In general, looking at the current dietary habits in countries around the world, the proportion of meat, oil, dairy products, and sugar is increasing, which is causing various adult diseases such as obesity, heart disease, high blood pressure, and diabetes.

As various diseases occur due to foods that people continue to consume for many years, efforts are being made to fundamentally prevent diseases by consuming foods that have a complementary effect.

Meanwhile, seafood is an important food source of protein, and not only does it contain compounds with unique structures and physiological activities not found in land animals, but it also has the effect of lowering blood pressure, lowering blood cholesterol, antithrombotic and arterial relaxation, and improving learning ability. It contains a large amount of ingredients and is highly regarded as helpful in preventing adult diseases.

In addition to baking or boiling, the method of cooking seafood that shows the above-mentioned efficacy is made by drying it, and representative examples include rat pouches, squid pouches, pollack pouches, cod pouches, dried salmon pouches, and dried tuna pouches.

However, because conventionally manufactured pho is manufactured through a process of simply cleaning and drying seafood, there is a problem in that it does not satisfy the recently diversifying preferences of consumers.

Korean Patent Registration No. 10-0556136 (2006.02.22.) Korean Patent Registration No. 10-1762867 (2017.07.24.)

The purpose of the present invention is to provide a method of manufacturing seasoned dough using seafood that is not only rich in nutrients but also exhibits excellent preservability and preference.

The object of the present invention is a seafood preparation step of preparing seafood, a seasoning mixture manufacturing step of mixing purified water, dark soy sauce, sugar, seasoning, and minced garlic and then mixing sesame oil, and seasoning the seafood prepared through the seafood preparation step. A method for producing a seasoned cloth using seafood, characterized in that it consists of a seasoning drying step of immersing in the seasoning mixture prepared through the mixture manufacturing step and then drying it, and a sterilization step of heating and sterilizing the seasoned dried seafood through the seasoning drying step. This is achieved by providing.

According to a preferred feature of the present invention, the seafood is composed of one or more selected from the group consisting of scallops, tuna, and shrimp.

According to a more preferred feature of the present invention, the scallops are prepared by removing their shells and then heating them at a temperature of 100°C for 1 minute.

According to a more preferred feature of the present invention, the shrimp are prepared by removing their heads and shells and then heating them at a temperature of 100°C for 1 minute.

According to an even more preferred feature of the present invention, the seasoning mixture manufacturing step involves mixing 100 parts by weight of purified water, 50 to 60 parts by weight of dark soy sauce, 35 to 45 parts by weight of sugar, 14 to 16 parts by weight of seasoning, and 5 to 10 parts by weight of minced garlic. After heating at a temperature of 95 to 100°C for 5 to 10 minutes, 1 to 3 parts by weight of sesame oil is additionally mixed.

According to an even more preferred feature of the present invention, in the seasoning mixture manufacturing step, 3 to 5 parts by weight of Cheongyang pepper powder and 7 to 9 parts by weight of Cheongyang pepper seed powder are added based on 100 parts by weight of purified water.

According to an even more preferred feature of the present invention, the drying is carried out at a temperature of 55 to 65° C. for 3 to 5 hours.

According to an even more preferred feature of the present invention, between the seasoning drying step and the sterilization step, a cheese interposition step of interposing cheese into the seasoned dried seafood through the seasoning drying step is further performed.

The method for producing a seasoned foam using seafood according to the present invention has an excellent effect of providing a seafood seasoned foam that is not only rich in nutrients but also exhibits excellent preservability and preference.

Figure 1 is a flowchart showing a method of manufacturing seasoned food using seafood according to an embodiment of the present invention.
Figure 2 is a flowchart showing a method of manufacturing seasoned dough using seafood according to another embodiment of the present invention.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that a person skilled in the art can easily carry out the invention. This does not mean that the technical idea and scope of the present invention are limited.

The method of manufacturing a seasoning cloth using seafood according to the present invention includes a seafood preparation step (S101) of preparing seafood, a seasoning mixture preparation step (S101) of mixing and heating purified water, dark soy sauce, sugar, seasoning, and minced garlic, and then mixing sesame oil. -1), a seasoning drying step (S103) in which the seafood prepared through the seafood preparation step (S101) is immersed in the seasoning mixture prepared through the seasoning mixture manufacturing step (S101-1) and then dried. It consists of a sterilization step (S105) in which the seasoned and dried seafood is heated and sterilized through (S103).

The seafood preparation step (S101) is a step of preparing seafood, and the seafood is preferably composed of one or more selected from the group consisting of scallops, tuna, and shrimp.

The scallops are prepared by removing the shells and heating them at a temperature of 85 to 90°C for 3 to 5 minutes. More specifically, the scallops are soaked in cold water for about 1 minute, the shells and flesh are separated, and the separated flesh is soaked for 100 minutes. It is preferable that the sterilization process is carried out by heating at a temperature of ℃ for 1 minute.

There are cases where norovirus, which causes enteritis, remains in scallops and shrimp. Since norovirus can survive even at a temperature of -20℃, it is heated under the above conditions for the preservation of the seasoned dough and the health of the eaters. It is desirable to sterilize.

The scallops are low in calories and cholesterol, are rich in protein and minerals, and are rich in essential amino acids such as lysine, leucine, methionine, arginine, and glycine, providing the necessary nutrients for eaters, especially growing children. Provide sufficient supply.

In addition, it is preferable to prepare the tuna by removing the head and internal organs, washing it thoroughly under running water, and cutting it into pieces with a thickness of 0.8 to 1.2 centimeters.

The tuna is rich in nutrients such as protein, DHA, and EPA. In particular, DHA helps brain function and intelligence development, and helps brain rotation, so it is effective in improving memory and learning ability for adolescents studying. has a positive influence on students.

In addition, tuna contains EPA, which is good for platelet aggregation, so it is good for the development of growing children. It lowers blood cholesterol levels and helps blood circulation, so it is effective in preventing vascular diseases such as arteriosclerosis.

In addition, tuna is low in calories and fat and rich in protein, so it is called the chicken of the sea. In addition to protein, it is rich in nutrients such as calcium, DHA, EPA, omega-6 and vitamins.

In addition, tuna is rich in selenium, which boosts immunity, improving immunity, and contains a large amount of omega-3, which is effective in preventing depression and mental health.

In addition, tuna contains the highest amount of selenium, which has an antioxidant effect, among fish and meat, promoting detoxification, thereby preventing and treating cancer. Omega-3 fatty acids such as EPA and DHA, which are contained in large quantities in tuna, are found in the blood. It lowers cholesterol and blood pressure, reduces the risk of heart disease, and prevents various adult diseases. It is rich in minerals such as iron, phosphorus, magnesium, and selenium, so it has an antioxidant effect. It is also rich in vitamins, improving skin beauty.

In addition, the shrimp are prepared by removing their heads and shells and then heating them at a temperature of 100°C for 1 minute. More specifically, the shrimp meat prepared by removing the heads and shells of the shrimp is cut and spread, and the intestines are removed. It is preferable to sterilize by heating at a temperature of 100°C for 1 minute.

The shrimp contain a large amount of chitosan, and are a low-calorie, high-protein food that is good for stamina and is known as an aphrodisiac. Not only does it contain more calcium than fish, but the food itself is rich in taurine, which lowers blood cholesterol levels, helping prevent aging and prevent aging. It is excellent for removing impurities in the human body and treating various adult diseases, including high blood pressure. It is rich in vitamins, so it is effective for children's growth and development as well as beauty.

In addition, shrimp protein contains a large amount of essential amino acids. It contains the amino acid glycine and betaine, giving shrimp a unique flavor, and contains a large amount of calcium, which plays a role in preventing osteoporosis and osteomalacia.

In addition, shrimp contain a large amount of taurine, which helps detoxify the liver, improves alcohol-related disorders, regulates blood pressure, and prevents various adult diseases such as heart disease and diabetes. It also contains carotene, which is converted into vitamin A in the body. It plays a role in improving immunity.

The seasoning mixture manufacturing step (S101-1) is a step of mixing and heating purified water, dark soy sauce, sugar, seasoning, and minced garlic, and then mixing sesame oil. 100 parts by weight of purified water, 50 to 60 parts by weight of dark soy sauce, and 35 to 45 parts by weight of sugar. parts by weight, 14 to 16 parts by weight of seasoning, and 5 to 10 parts by weight of minced garlic are mixed and heated to a temperature of 95 to 100°C. When the seasoning mixture begins to boil, heating is stopped, and 1 to 3 parts by weight of sesame oil is additionally mixed. It is desirable.

The seasoning mixture prepared from the above ingredients supplies various tastes and nutrients to prepared seafood and plays a role in improving preservation and preference.

At this time, the sesame oil is not mixed and heated with other ingredients, but is additionally mixed after mixing and heating the other ingredients. When sesame oil is heated to the above temperature, the inherent aroma and taste of sesame oil are deteriorated and the preference is lowered. However, since there is a possibility of formation of benzopyrene, a class 1 carcinogen, above the smoke point of 177°C, it is preferable to mix after proceeding with the heating process.

In addition, in the seasoning mixture manufacturing step (S101-1), 3 to 5 parts by weight of Cheongyang pepper powder and 7 to 9 parts by weight of Cheongyang pepper seed powder may be added compared to 100 parts by weight of purified water. As described above, Cheongyang pepper powder or Cheongyang pepper seeds may be added. If more powder is added, not only does it add a spicy taste, further improving consumer preference, but it is also rich in vitamins, which has the effect of improving the health of eaters.

At this time, if the Cheongyang pepper powder is less than 3 parts by weight or the Cheongyang pepper seed powder is less than 7 parts by weight, the above effect is minimal, and if the Cheongyang pepper powder exceeds 5 parts by weight or the Cheongyang pepper seed powder exceeds 9 parts by weight, the above effect While the effect is not significantly improved, the spiciness of the seasoned dough produced may increase excessively and the preference may actually decrease.

The seasoning drying step (S103) is a step of drying the seafood prepared through the seafood preparation step (S101) after immersing it in the seasoning mixture prepared through the seasoning mixture preparation step (S101-1). The seafood prepared through (S101) is immersed in the seasoning mixture prepared through the seasoning mixture preparation step (S101-1) for 10 to 30 seconds, and then dried at a temperature of 55 to 65 ° C. for 3 to 5 hours. It is desirable to make it happen.

At this time, the drying is carried out using a dryer. There is no particular limitation and any dryer that satisfies the above conditions can be used. However, a hot air dryer is used to ensure that the moisture content of the seasoned cloth produced is kept low and exhibits excellent preservation properties. It is preferable to use .

If the drying temperature is less than 55°C or the drying time is less than 3 hours, drying does not proceed properly, and if the drying temperature exceeds 65°C or the drying time exceeds 5 hours, the moisture content of the seasoned dough produced is too low. Because it becomes too hard, the texture and consumer preference may decrease.

The sterilization step (S105) is a step of heating and sterilizing the seasoned dried seafood through the seasoning drying step (S103). After the seasoned dried seafood is placed in a vacuum packaging machine, etc. and packaged. , it is preferable to sterilize by adding it to water at 100°C and heating it for 5 to 10 minutes.

Through the sterilization step (S105) achieved through the above process, various bacteria remaining in the seasoned and dried seafood are sterilized through the seasoning drying step (S103), thereby further improving preservation.

In addition, between the seasoning drying step (S103) and the sterilizing step (S105), a cheese intervening step (S104) of inserting cheese into the seasoned dried seafood through the seasoning drying step (S103) may be further performed. Considering the taste of the seasoning cloth, it is preferable to include 60 to 70 parts by weight compared to 100 parts by weight of scallops when using scallops as marine products, and when using tuna as seafood, it is desirable to include 60 to 70 parts by weight compared to 100 parts by weight of tuna. It is preferable to include 70 to 80 parts by weight, and when using shrimp as seafood, it is most preferable to include 80 to 85 parts by weight based on 100 parts by weight of shrimp.

The cheese has effects such as preventing diabetes, improving bone health, improving digestion, preventing cavities, and improving eye health. More specifically, the rich butyric acid in cheese regulates blood sugar levels in the body, promotes insulin secretion, and improves insulin resistance. It improves diabetes because it does so.

In addition, cheese contains about 5 times as much calcium as milk, which helps with bone formation in growing children and prevents osteoporosis in middle-aged and older people. It improves digestion by improving digestion, and the phosphorus contained in cheese helps protect teeth. It neutralizes organic acids that cause plaque and prevents cavities as it is rich in casein. It also contains a large amount of vitamin A, which protects vision and helps maintain eye health by keeping the mucous membrane of the ocular surface healthy.

Hereinafter, the method for producing seasoned foam using seafood according to the present invention and the physical properties of the seasoned foam produced by the manufacturing method will be described using examples.

<Production Example 1> Preparation of prepared scallops

After immersing the scallops in cold water for about 1 minute, the skin and flesh were separated, and the separated flesh was heated at a temperature of 100°C for 1 minute to prepare prepared scallops.

<Preparation Example 2> Preparation of trimmed tuna

The head and intestines of the tuna were removed, and the prepared tuna was prepared by cutting it into 0.5 cm thick pieces.

<Production Example 3> Preparation of prepared shrimp

Prepared shrimp were prepared by removing the head and shell of the shrimp, making cuts in the prepared shrimp meat, spreading it out, removing the intestines, and heating it at a temperature of 100°C for 1 minute.

<Preparation Example 4> Preparation of seasoning mixture

Mix 250g of purified water, 140g of dark soy sauce, 100g of sugar, 36g of seasoning (30g of mirin, 6g of Miwon) and 20g of minced garlic and heat to a temperature of 100℃. When the mixture begins to boil, stop heating, cool to room temperature, and add 5g of sesame oil. A seasoning mixture was prepared by further mixing.

<Preparation Example 5> Preparation of seasoning mixture

Mix 250g of purified water, 140g of dark soy sauce, 100g of sugar, 36g of seasoning (30g of mirin, 6g of Miwon), 20g of minced garlic, 10g of Cheongyang pepper powder, and 20g of Cheongyang pepper seed powder and heat to a temperature of 100℃. When the mixture begins to boil, heat. After stopping, it was cooled to room temperature, and 5 g of sesame oil was additionally mixed to prepare a seasoning mixture.

<Example 1>

After immersing the prepared scallops prepared through Preparation Example 1 in the seasoning mixture prepared through Preparation Example 4 for 20 seconds, they were dried at a temperature of 60°C for 4 hours using a hot air dryer, and the dried scallops were Seasoned packets using seafood were manufactured through the process of sterilization by immersing in water at 100°C for 8 minutes in a vacuum packaging machine and vacuum packaging.

<Example 2>

Proceeded in the same manner as Example 1, but prepared using prepared tuna prepared through Preparation Example 2, to prepare a seasoned wrap using seafood.

<Example 3>

The same procedure as in Example 1 was carried out, but a seasoned wrap using seafood was prepared using the prepared shrimp prepared in Preparation Example 3.

<Example 4>

The same procedure as in Example 1 was carried out, but seasoning using seafood was prepared using the seasoning mixture prepared in Preparation Example 5.

<Example 5>

The same procedure as in Example 2 was carried out, but a seasoning cloth using seafood was prepared using the seasoning mixture prepared in Preparation Example 5.

<Example 6>

Proceed in the same manner as in Example 3, but seasoned dough using seafood was prepared using the seasoning mixture prepared in Preparation Example 5.

<Example 7>

The same procedure as in Example 1 was carried out, except that 66 parts by weight of cheese were added to 100 parts by weight of seasoned dried scallops to prepare a seasoning cloth using seafood.

<Example 8>

Proceeding in the same manner as in Example 2, a seasoning cloth using seafood was prepared by adding 75 parts by weight of cheese to 100 parts by weight of seasoned dried tuna.

<Example 9>

Proceeding in the same manner as in Example 3, a seasoning cloth using seafood was prepared by adding 83 parts by weight of cheese to 100 parts by weight of seasoned dried shrimp.

<Example 10>

The same procedure as in Example 4 was carried out, except that 66 parts by weight of cheese were added to 100 parts by weight of seasoned dried scallops to prepare a seasoning cloth using seafood.

<Example 11>

The same procedure as in Example 5 was carried out, but a seasoning cloth using seafood was prepared by adding 75 parts by weight of cheese to 100 parts by weight of seasoned dried tuna.

<Example 12>

The same procedure as in Example 6 was carried out, but a seasoning cloth using seafood was prepared by adding 83 parts by weight of cheese to 100 parts by weight of seasoned dried shrimp.

<Comparative Example 1>

The prepared scallops prepared through Preparation Example 1 were dried for 4 hours at a temperature of 60°C using a hot air dryer to prepare seasoned cloth using seafood.

<Comparative Example 2>

The trimmed tuna prepared through Preparation Example 2 was dried at a temperature of 60°C for 4 hours using a hot air dryer to prepare a seasoned wrap using seafood.

<Comparative Example 3>

The prepared shrimp prepared in Preparation Example 3 above were dried for 4 hours at a temperature of 60°C using a hot air dryer to prepare a seasoning cloth using seafood.

<Comparative Example 4>

Seasoned scallops using seafood were manufactured by drying the prepared scallops prepared through Preparation Example 1 at a temperature of 40°C for 2 hours using a hot air dryer.

<Comparative Example 5>

The trimmed tuna prepared through Preparation Example 2 was dried at a temperature of 40°C for 2 hours using a hot air dryer to prepare a seasoned wrap using seafood.

<Comparative Example 6>

The prepared shrimp prepared in Preparation Example 3 above were dried for 2 hours at a temperature of 40° C. using a hot air dryer to prepare seasoning cloth using seafood.

<Comparative Example 7>

The prepared scallops prepared through Preparation Example 1 were dried at a temperature of 80°C for 6 hours using a hot air dryer to prepare seasoned cloth using seafood.

<Comparative Example 8>

The trimmed tuna prepared through Preparation Example 2 was dried at a temperature of 80°C for 6 hours using a hot air dryer to prepare a seasoned wrap using seafood.

<Comparative Example 9>

The prepared shrimp prepared in Preparation Example 3 above were dried at a temperature of 80° C. for 6 hours using a hot air dryer to prepare seasoning cloth using seafood.

The taste, aroma, texture, and overall preference of seasoned seafood using seafood prepared through Examples 1 to 12 and Comparative Examples 1 to 9 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of the seasoned food were surveyed using a 5-point scale method among 50 test subjects, and then expressed as the average value.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, the seasoned foam using marine products prepared through Examples 1 to 12 of the present invention exhibits superior taste, aroma, texture, and overall preference compared to the foam produced through Comparative Examples 1 to 9. It can be seen that, in particular, the preference of the seasoned cloth prepared through Examples 10 to 11 is the best.

In particular, it can be seen that the taste and aroma of the wrappers prepared through Comparative Examples 4 to 6 are deteriorated due to insufficient drying, and the texture of the wrappers prepared through Comparative Examples 7 to 9 is significantly reduced due to excessive drying. .

Therefore, the method for producing a seasoned foam using seafood according to the present invention provides a seafood seasoned foam that is not only rich in nutrients but also exhibits excellent preservability and preference.

S101 ; Seafood preparation steps
S101-1 ; Seasoning mixture manufacturing steps
S103 ; Seasoning drying stage
S104 ; Cheese intervention stage
S105 ; Sterilization step

Claims (8)

Seafood preparation step of preparing seafood;
A seasoning mixture manufacturing step of mixing purified water, dark soy sauce, sugar, seasoning, and minced garlic, heating them, and then mixing them with sesame oil;
A seasoning drying step of immersing the seafood prepared through the seafood preparation step in the seasoning mixture prepared through the seasoning mixture preparation step and then drying it; and
A method of manufacturing a seasoned cloth using seafood, characterized in that it consists of a sterilization step of heating and sterilizing the seasoned dried seafood through the seasoning drying step.
In claim 1,
A method of manufacturing a seasoned cloth using seafood, characterized in that the seafood consists of one or more selected from the group consisting of scallops, tuna, and shrimp.
In claim 2,
A method of manufacturing a seasoned cloth using seafood, characterized in that the scallops are prepared by removing the shell and then heating at a temperature of 100° C. for 1 minute.
In claim 2,
A method of manufacturing a seasoned cloth using seafood, characterized in that the shrimp are prepared by removing the head and shell and then heating at a temperature of 100°C for 1 minute.
In claim 1,
The seasoning mixture manufacturing step involves mixing 100 parts by weight of purified water, 50 to 60 parts by weight of dark soy sauce, 35 to 45 parts by weight of sugar, 14 to 16 parts by weight of seasoning, and 5 to 10 parts by weight of minced garlic and heating to a temperature of 95 to 100 ° C. Afterwards, a method of producing a seasoned cloth using seafood, characterized in that it is made by additionally mixing 1 to 3 parts by weight of sesame oil.
In claim 5,
In the seasoning mixture manufacturing step, 3 to 5 parts by weight of Cheongyang pepper powder and 7 to 9 parts by weight of Cheongyang pepper seed powder are additionally contained based on 100 parts by weight of purified water.
In claim 1,
A method of producing seasoned dough using seafood, characterized in that the drying is performed at a temperature of 55 to 65 ° C. for 3 to 5 hours.
In claim 1,
A method for producing seasoned foam using seafood, characterized in that between the seasoning drying step and the sterilization step, a cheese interposition step of interposing cheese into the seasoned dried seafood through the seasoning drying step is further performed.