KR940007765B1 - Process for making jelly fish food - Google Patents

Abstract

The instant jelly fish and vegetable is prepd. by (a) removing salt from the salted jelly fish and cutting into 0.5-2 mm thick and 1-7 mm width, (b) adjusting the pH of the obtd. cut jelly fish with acid into pH 2.0-4.5, (c) mixing the obtd. jelly fish with salt 1.8-2.0 wt.% and sweetner 4.5-4.8 wt.% to obtain the solid material of jelly fish (I), (d) mixing water 40.8-63.3 wt.%, sweetner 12.7-20.4 wt.%, salt 1.3-2.0 wt.%, vegetable juice 5.0-12.2 wt.% and fruit juice 12.7-20.4 wt.%, and adjusting with acid to pH 2.0-4.5 to obtain the seasoning soln. (II), (e) packaging each of the obtd. (I) and (II) separately to obtain the sauce, and sterilizing to obtain the final product.

Description

Instant jellyfish cold appetizer and manufacturing method

The present invention relates to instant jellyfish cold greens and a method for producing the same. Jellyfish are inhabitants of the sea and are used as food only in the Far East. Especially in Korea, it is used as a luxury dish as a jellyfish cold body.

Jellyfish are harvested from the sea, stored and distributed in salted condition, and consumers use them as food after cutting salt and cutting them into seasonings. This cooking process is cumbersome and time consuming, and moreover, since the general consumers themselves cook and eat, the cooking methods are not uniform and different in taste, and they cannot produce good taste and are also unclean for hygiene.

Jellyfish has a component of most of the components are moisture and stored in the usual way, the tissue is decomposed to lose product value and bacterial contamination.

The inventors of the present invention have completed the present invention by finding a surprising fact that when jellyfish is preserved in an acidic state, the jellyfish can prevent tissue damage and inhibit bacterial growth.

The inventors also conducted a long study in the development of jellyfish cold source. As a result, they have developed a jellyfish cold source that has a variety of flavors, can be preserved for a long time, and can be eaten immediately by mixing with jellyfish. Accordingly, it is an object of the present invention to provide an instant jellyfish cold and its source, which does not disintegrate the tissue of the jellyfish and gives various flavors.

Still another object of the present invention is to provide an instant jellyfish greens and a method for preparing the source thereof.

In the present invention, the jellyfish and its source are adjusted to pH 2.0 to 4.5 before sterilization. As the acid for pH adjustment, a conventional organic acid such as vinegar, maleic acid, malic acid, fumaric acid, citric acid, tartaric acid, or a conventional mine such as hydrochloric acid, sulfuric acid, etc. may be used, but preferably an organic acid, more preferably vinegar Acids or citric acid are preferred.

Jellyfish is salted jelly, soaked in water until almost no salty taste, remove salt, cut to about 0.5-2mm thick, about 1-7mm wide, add acid, salt, and sweetener if necessary, pH 2.0- Sealed and packaged to 4.5 and pasteurized by conventional methods to obtain jellyfish solids.

At this time, the sweetener may be a sugar, glucose, maltose, fructose, isocyanate, such as monosaccharides, disaccharides, artificial sweeteners, such as saccharin or aspartame, sugar, fructose or glucose is preferred.

Sources are prepared by mixing mustard, sweeteners, salts, vegetable juices, fruit juices and acids in water at an appropriate ratio.

The sweetener used in the source is the sweetener used in jellyfish solids.

The acid used for the source uses the acid used for jellyfish solids.

Vegetable juice used in the source may be radish juice, cabbage juice, cabbage juice, cucumber juice, spinach juice and other vegetable juices. At this time, it is preferable that there is no chlorophyll in the vegetable juice. When making juice from cabbage, spinach or other vegetables, it is desirable to avoid incorporation of chlorophyll. Therefore, in the case of vegetables that eat leaves, it is preferable to prepare juice using stems other than the leaves.

Fruit juice used in the source is preferably used to squeeze the juice of apple juice, pear juice, melon juice, strawberry juice, watermelon juice and other commonly used fruits.

Each of these ingredients is mixed with 250-100 g of water, 20-100 g of mustard, 50-500 g of sugar, 5-50 g of salt, 20-300 g of vegetable juice, and 50-500 g of fruit juice, and adjusted to pH 2.0-4.5 with acid.

Each component used in the present invention may be used in an amount less or more than the amount described above.

The jellyfish solids and the sources thus prepared are packaged separately and then pasteurized.

The storage method may be sterilized after putting the raw material in the retort pouch packaging material and then sealed, or put it in another container and then sterilized. The instant jellyfish cold vegetables of the present invention thus prepared are preferably stored at a low temperature, and are usually stored in a refrigerator.

When used, simply take out jellyfish solids and sources and mix them into a jellyfish cold taste of great taste.

Next, the present invention will be described in more detail by way of examples.

Example 1

Manufacture of mixed products of solids and sources

The salted jellyfish was soaked in water until the saltiness was hardly felt and the salt jelly was removed and cut into slices of about 1mm in width and 5mm in length. About 5kg, 3,250ml, mustard 225g, sugar 750g, salt 150g, pear juice 1750ml, radish juice 250ml 50 ml of vinegar were mixed, and the solids and the source were divided into 16 cm × 18 cm transparent retort pouches, and about 250 g of each was sealed and sterilized as follows.

[table]

Example 2

Solid and source separated

1 kg of jellyfish treated in Example 1, 50 g of sugar, 20 g of salt, and 20 g of vinegar were mixed, divided into 13 cm x 16 cm transparent retort pouches, and put in about 130 g to obtain a jellyfish solid, and as a source, 650 ml of water, 45 g of mustard, and sugar 100 g, salt 10 g, 50 g of radish juice, and 9 g of vinegar are mixed, divided into 13 cm x 16 cm transparent retort pouches, and put in about 130 g and sealed.

The jellyfish solids were treated separately for 1 minute, 2 minutes and 3 minutes at 100 ° C, and the sources were treated for 3 minutes, 5 minutes, 7 minutes and 9 minutes at 100 ° C, respectively. The treated jellyfish solids and the source have a pH of about 3.5.

Experimental Example 1

Hypotonic experiment

1) Storage temperature: 5 ℃, 15 ℃, 25 ℃ and 35 ℃

2) Storage period: 5 months

3) Quality measurement items and methods

(1) Total Count: Method of Thatcher and Krak [Thatcher, F.S. and Clark, D.S. : Microorgan-isms in foods, 1, 59-105 (1975)] was used to count the generated after 48 hours incubation at 38 ℃ using a standard agar medium.

(2) Yeast & Mold Count. Method Established by the Comprehensive Food Research Institute of Agricultural and Marine Products Distribution Corporation `` Technical Textbook for Microbiological Quality Testing of Foods 18-20 (1986) '', after adjusting the medium to pH 3.5 with 10% tartaric acid, Cultures produced at 48 ° C. were counted.

(3) Biopsy: Pegeg's method of Begley, 「Peleg, M. and Bagley, E.B. : Physical Proparties of foods AVI (1983) ”was used to investigate the manipulation intensity of jellyfish using a tissue detector Instron. The measurement conditions are 1 cm in diameter with a plunger (Plunger) and press 1 strand of jellyfish until the clearance (Clearance) 0.5mm to indicate the magnitude of the force expressed in kg units.

(4) Color: Handel et al. 「C.E. Hendel, et. al. ; Food Technol., 4, 344-347 (1950) ”, take 1 g of the raw material, dissolve it in 200 ml of distilled water, extract the pigment material at 38 ° C. for 2 hours, and measure the absorbance at 420 nm.

(5) pH: Measured by pH meter after crushing the raw material.

(6) Sensory test: For color, taste, smell, tissue, and overall acceptability, the following hedonics kale was examined by five sensory personnel using the method of food taste and sensory test, introductory history (1987) of Changlin Station. scale).

4) Component Measurement:

Moisture was measured by drying at 105 ° C., ash by ash, protein by Kjeldahl, fat by organic solvent extraction, and nitrogen-free. Methods of Analysis, 13th ed / (1980) ''

5) Determination of storage period

From the quality measurement results examined for each storage period, the point at which the quality was below normal was set as the storage period. T.P. Shelf-life dating of foods; Fud $ Nutr. Inc., Westport (1982); And G. Charalambous; The Shelf-life of foods and veverages. Elsvier (1986).

The experimental results are as follows.

1. Mixing solids and sources

1) Softening of tissues according to sterilization temperature

Jellyfish are hard to sterilize at high temperature because tissues clump together, so it is difficult to sterilize the jellyfish and the source and acidify by lowering the pH to 3.5 with vinegar and pasteurization at 65-100 ℃ as follows. The results were shown in Table 1.

TABLE 1

Tissue softening: + none, ++ slightly, +++ very much.

At each sterilization temperature, the tissues were not clumped and maintained at the same level as the initial morphology. The conditions were 10 minutes at 65 ° C, 5 minutes at 80 ° C, and 1 minute at 100 ° C.

2) Zhejiang

The jellyfish seasoned product sterilized at 65 ° C. for 10 minutes was stored at 5 ° C. 20 ° C. and 35 ° C. for 60 days, and the results of the tissue change were shown in Table 2 below.

TABLE 2

When the solids and the source were mixed, after 3 days at 35 ° C., the tissues were completely collapsed and liquefied. At 25 ° C., they became slightly bad after 6 days, and at 5 ° C. after 20 days of storage, they were slightly bad. It became -1 point of phosphorus. This indicates that the jellyfish tissue itself is mixed and processed like a water-based substance such as a source, but the temperature varies depending on the temperature, but eventually melts over time.

2. Solids and Source Separation Products

1) Softening of tissues according to sterilization temperature

When the jellyfish is mixed with the source and packaged after pasteurization, the jellyfish tissue is melted as shown in Table 2 above. Thus, the sterilization result of separating the solid and the aqueous solution was as shown in Tables 3 and 4 below.

Table 3. Changes in Sterilization Temperature and Tissue of Solids

TABLE 3

Tissue softening: + none, ++ slightly, +++ very much.

At each sterilization temperature, the tissues did not clump and maintained similar levels to the initial form, which was similar to that of jellyfish and sources. That is, the temperature and time at which tissue softening did not occur were 10 minutes at 65 ° C and 1 minute at 100 ° C.

The result of sterilizing the source at 100 ° C. over time is shown in Table 4 below.

TABLE 4

Up to 5 minutes at 100 ℃ could not feel any change in taste and aroma, but after 7 minutes the taste and aroma began to change.

2) Zhejiang

Jellyfish solids were stored at a storage temperature of 5 ° C.-35 ° C. for one minute after sterilization at 100 ° C. for one minute after sealing the retort pouch. The results of the sensory evaluation were shown in Table 5 below.

TABLE 5

Tissue deterioration was the fastest at all temperatures, and taste, aroma and color were relatively stable.

At 5 ° C., after 50 days of storage, the condition was slightly worse, namely -1 tissue and overall quality -1. At 25 ° C., after 3 days of storage, a very bad condition was found, namely -4 points of tissue and -3 points of overall quality. At a high temperature of 35 ° C., all of the preference scores were badly scored after one day of storage, and were in extremely bad condition with -4 points of tissue and -4 points of overall quality.

From the above results, the fastest changing quality of jellyfish was tissue. The higher the temperature, the faster the tissue collapse. In this case, the zero point of the normal person, which is just before showing the negative score of the poor overall acceptability, is regarded as the storage limit point, and when the storage period for each storage temperature is calculated, 5 ℃ is 30 days, 15 ℃ is 10 days, 25 C was 2 days and 35 ° C. was 0.5 days.

Table 6 shows the changes in the acceptability of jellyfish source liquid by storage temperature.

TABLE 6

The change by browning of the color in the preference of the source liquid was more severe than the taste and aroma. This was due to the fact that the source liquid contains a lot of sugar, so browning increases with time.

Like jellyfish solids, the source liquid also showed a large quality maintenance condition depending on the temperature.

At 5 ° C., color and overall quality reached a storage limit of zero in the most 60 days.

It became -2 at 15 degreeC which is below the storage limit in 30 days of storage.

According to the storage period for each storage temperature, 5 ℃ was about 60 days and 15 ℃ was about 10-20 days.

The solids and the source were mixed and stored at 5 ° C. for 50 days and the sensory results were as shown in Table 7 below.

TABLE 7

The change in storage preference of solids and source mixtures at each storage temperature was the same as that of solids and was less than that of source liquids. This means that due to the mixing of solids and the source, the color of the source has little effect on the quality of the solids and the source mixing, the last consumption point.

The bacterial counts of the jellyfish solids and the source solution after sterilization at 100 ° C. for 1 minute and 5 minutes were shown in Table 8.

TABLE 8

It is difficult to grow germs because jellyfish and source pH is oxidized at 2.0-4.5, but it is investigated to see the degree of sterilization and the growth process during storage period. It appeared to be sterile enough to kill all the bacteria. However, in the case of jellyfish solids, the initial bacterial count was 1.5 × 10 ² / g for 1 minute sterilization, indicating that the sterilization conditions were not sufficient to kill all bacteria. However, during the storage period, the number of bacteria showed little increase and there was no storage at 30 days. Therefore, the growth of bacteria was inhibited during the storage period due to the high acid content.

The results show that jellyfish solids and sources are acidified foods with a pH of around 2.0-4.5, which means that bacteria do not grow well. Therefore, the results of examining the number of fungi and yeast that can grow in acidic foods are shown in Table 9.

TABLE 9

The source was shown to be sterile without fungus and yeast as well as bacteria. However, the solids were not completely sterilized because they initially survived about 60 / g, but there was little increase in shelf life.

In order to measure the change of solids and source color, browning degree was investigated by storage temperature.

TABLE 10

As shown in Table 10, the OD value, which is a measure of browning degree according to storage period and temperature, tended to be obvious.

The tissues of the jellyfish sterilized at 100 ° C. for 1 minute were measured by mechanical method according to storage temperature and period.

TABLE 11

The initial temperature of 1.45kg at 5 ℃ was gradually decreased and then decreased to 0.92kg after 60 days of storage, and 15 ℃ was 0.91kg after 30 days of storage.

Table 12 shows the results of investigating the general composition of jellyfish solids sterilized at 100 ° C for 1 minute.

TABLE 12

Water accounted for the majority (81.5%), and protein and soluble nitrogen were 7.2% and 9.3%, respectively. The pH was a strong acid at 3.65 (source 4.2).

As can be seen from the above results, jellyfish solids and the source should be stored separately, jellyfish solids and the source is preferably stored at pH 2.0-4.5, respectively, when the food of the present invention when ingesting jellyfish cold pH It is preferable to set it as 3.0-4.5.

In the production of the source, the fruit juice or vegetable juice may use different fruit juices or vegetable juices, and when they are used, the fruit juices and vegetable juices each have a unique taste and aroma, depending on the type of fruit juice or vegetable juice.

In storage, etc., it was the same as the above experimental example.

Claims (5)

Remove salt from salted jellyfish, cut it to about 0.5-2mm thick and about 1-7mm wide, adjust it to pH 2.0-4.5 with acid, and adjust salt and sweetener 1.8-2.0% (wt%), respectively. , 4.5-4.8% (wt%) was added to prepare jellyfish solids, water 40.8-63.3% (wt%), sweetener 12.7-20.4% (wt%), salt 1.3-2.0% (wt%), vegetable juice 5.0-12.2% (wt%) and fruit juice 12.7-20.4% (wt%) are mixed, adjusted to pH about 2.0-4.5 with acid, and then packaged in appropriate amounts, respectively, to prepare a source, and sterilized to prepare an instant jellyfish cold vegetable. How to manufacture. The method of claim 1, wherein the acid is an instant jellyfish cold vegetable using acid selected from vinegar acid, maleic acid, malic acid, fumaric acid, citric acid, tartaric acid, hydrochloric acid, and volcano. The method of claim 1, wherein the sweet jelly cold vegetable preparation using a sweetener selected from sugar, glucose, maltose, fructose, isomerized sugar, saccharin or aspartame as a sweetener. The method of claim 1, wherein the vegetable juice is prepared using instant vegetable jelly selected from radish juice, cabbage juice, cabbage juice, cucumber juice, spinach juice and other common vegetable juices. The method of claim 1, wherein the fruit juice is a method for producing instant jellyfish cold using an acid selected from apple juice, pear juice, melon juice, strawberry juice, watermelon juice and other common fruit juice.