WO2022045451A1 - Method for producing instant frozen webfoot octopuses and instant frozen webfoot octopuses produced thereby - Google Patents

Abstract

The present invention relates to a method for producing instant frozen webfoot octopuses and instant frozen webfoot octopuses produced thereby and, more particularly, to: a method for producing instant frozen webfoot octopuses, in which, by seasoning webfoot octopuses as a main ingredient by inclusion of concentrated deep seawater, instant frozen webfoot octopuses with uniform quality and various flavors can be easily produced, the instant frozen webfoot octopuses being harmless to the human body compared to other seasonings containing chemical seasonings alone; and instant frozen webfoot octopuses produced by the method. In the method for producing instant frozen webfoot octopuses according to the present invention, when preparing a seasoning for webfoot octopuses, the main ingredient of stir-fried webfoot octopuses, concentrated deep seawater is used, and thus salinity is easily controlled, thus enabling stir-fried webfoot octopuses with uniform taste and quality to be cooked, without the intrinsic fishy smell or burnt smell despite the use of frozen webfoot octopuses as the main ingredient. In addition, instant frozen webfoot octopuses produced by the method for producing instant frozen webfoot octopuses according to the present invention can be kept fresh for a longer period of time, and are harmless to the bodies of consumers and fresh, thus satisfying consumer preferences.

Description

Method for preparing instant frozen zucchini and instant frozen zucchini prepared therefrom

The present invention relates to a method for producing instant frozen zucchini and to instant frozen zucchini prepared therefrom, and more specifically, to instant frozen zucchini of uniform quality and various flavors by seasoning zucchini, which is the main ingredient, with deep sea concentrated water. It relates to a method for preparing instant frozen zucchini, which can be easily manufactured and harmless to the human body than other seasonings containing only chemical seasoning, and instant frozen zucchini prepared therefrom.

Korea is surrounded by the sea on three sides, and various kinds of seafood are supplied from the sea. In particular, animal seafood, such as fish, squid, and shellfish, has a low fat content compared to animals supplied from land, but contains a lot of high protein ingredients, so it is in the spotlight as a well-being food today.

Among them, juniper octopus was called "juggeum fish" in the past, and it is caught in various coastal areas in Korea. It is similar to an octopus in that it has eight arms on its body, but it is about 20 cm in length compared to an octopus, which is about 70 cm in size. Traditionally, they are caught using nets or the empty shells of conch and conch, and they are caught between March and April because of the good taste ahead of the spawning season. In particular, it is rich in unsaturated fatty acids, DHA, and taurine, which dissolves gallstones, strengthens the liver's detoxification function, normalizes blood pressure, prevents diabetes, restores eyesight, and helps to recover from muscle fatigue.

Zucchini is used as a cooking ingredient in various fields. In particular, spicy stir-fry or soup is a representative delicacy of spring favored by gourmets. This is because octopus, which is called a low-calorie, well-being seafood, tastes best in the spring, ahead of the spawning season. Recently, not only people in their 30s and 40s, but also young people in their 10s and 20s enjoy it, and the number of specialty restaurants is increasing as a family-friendly restaurant. This is because, unlike octopus and octopus, it is in the spotlight as a healthy food because it has a unique differentiation, and because it is rich in various minerals, it has the potential to have sufficient competitiveness as a diet food.

However, in the case of instant-frozen products introduced to supply seasoned zucchini more quickly for more convenient cooking, there is a problem with a fishy smell and a foul smell caused by freezing storage.

In addition, in manufacturing the seasoning, which is the key to stir-frying zucchini, in general, the mixed seasoning is prepared by properly mixing red pepper paste, red pepper powder, minced garlic, ginger, and the like, and aging for several days. In addition, to control the spiciness, the level of spiciness of the seasoning is adjusted according to the amount of red pepper powder. However, in the prior art, the simple spicy and stimulating taste were strong, but the sweet or savory taste was not felt after the spicy taste.

Meanwhile, the Ministry of Food and Drug Safety and the Ministry of Oceans and Fisheries recently announced that deep sea water mineral extract was recognized as a new food raw material (2019.02.19).

However, from the past, deep-sea water, that is, sea water rich in minerals such as magnesium and calcium, has been used for processing frozen seafood as a low-temperature and clean marine water resource that exists below 200 m, which is proposed in Patent Document 1 there is a bar

In the case of the technology proposed in Patent Document 1, a preparation step of preparing frozen seafood in a state where salt penetration of the edible part is possible; Aging step of immersing the prepared aquatic products in a deep sea water aging tank to absorb salt; And it is characterized in that it is a frozen seafood processing method using deep sea water, characterized in that it comprises a commercialization step of processing the aged seafood in a state that can be stored and shipped.

More specifically, the frozen seafood processing method using the deep sea water disclosed in Patent Document 1 includes a preparation step of preparing the frozen seafood in a state where salt penetration of the edible part is possible; Aging step of immersing the prepared aquatic products in a deep sea water aging tank to absorb salt; In the frozen seafood processing method using deep sea water, characterized in that it comprises a commercialization step of processing the aged aquatic product in a state that can be stored and shipped, the aging step is a micro bubble generating device for the washed aquatic product Is made to be immersed in the deep sea water aging tank for 30 minutes to 180 minutes in which is installed, the deep sea water is characterized in that it is adjusted to a salinity of 0.12% to 3.4% using concentrated deep sea water or deep sea water salt, Deep water is used.

However, in the method of using the deep sea water for seafood processing, when frozen seafood is thawed in a frozen state, microorganisms multiply or self-decompose within a short period of time, so that freshness is easy to deteriorate, and rancidity and oxidation caused by contamination and proliferation of microorganisms Or off-flavor easily occurs, and in particular, it is difficult to control salinity, so it is difficult to apply to instant-frozen food, which is the key to providing a uniform taste.

Therefore, deep sea water treatment with a certain salinity control is required to produce a more uniform taste, and additionally, when zucchini is processed into instant frozen food, there is an urgent need for a manufacturing method that can catch the original fishy or sour smell of zucchini. It is becoming.

[Prior art literature]

[Patent Literature]

Patent Document 1: Korean Patent Publication No. 10-2016-0129477 (2016. 11. 09.)

In order to solve the problems of the prior art, the present inventors introduce deep-sea concentrate, which has been treated with deep-sea water with a certain salinity control to produce a more uniform taste, into the stir-fried zucchini seasoning, but when the zucchini is processed into an instant frozen food , It is an object of the present invention to provide a method for preparing instant frozen zucchini capable of catching the original fishy or nuri smell of zucchini, and instant frozen zucchini prepared therefrom.

The present invention, in order to solve the above-mentioned problems,

A method for preparing instant frozen zucchini, comprising the steps of: thawing frozen zucchini, which is a main ingredient; Washing the thawed zucchini and washing by removing foreign substances; Seasoning by adding additional ingredients to the washed octopus; and aging and fermenting the seasoned zucchini for more than 72 hours, wherein the auxiliary material includes a first material and a second material, wherein the first material is deep sea concentrated water in a concentrated state of deep sea water, The deep sea concentrated water provides a method for producing instant frozen zucchini, characterized in that it is included in an amount of 10 to 30 parts by weight based on 100 parts by weight of the total sub-material.

In addition, the present invention provides a method for producing instant frozen zucchini, characterized in that the concentrated deep sea water is concentrated to a salt concentration of 40 wt% by heating the collected deep sea water.

In addition, the present invention, the deep sea water is deep sea water with a water temperature of 0 ° C to 5 ° C below the water depth of 200 m at sea level, and the salt concentration of the water containing the deep sea water concentrate is 10 wt % to 15 wt %, characterized in that Provided is a method for preparing instant frozen zucchini.

In addition, the present invention, the second material included in the auxiliary material is selected from the group consisting of red pepper paste, red pepper powder, garlic, plum syrup, brown sugar, oligosaccharide, ginger, sesame oil, fried sesame, peanut powder, flavor enhancer and pepper powder It provides a method for producing instant frozen zucchini, characterized in that it comprises at least one type.

In addition, the present invention provides a method for preparing instant frozen zucchini, characterized in that the second material is included in an amount of 70 to 90 parts by weight based on 100 parts by weight of the total of the auxiliary materials.

In addition, the present invention provides a method for preparing instant frozen zucchini, characterized in that the red pepper paste is prepared by mixing red pepper powder, wheat rice, starch syrup, purified water and refined salt.

In addition, the present invention provides a method for producing instant frozen zucchini, comprising a packaging step of packaging the aged and fermented zucchini in a product container, after the aging and fermenting step.

In addition, the present invention provides a method for producing instant frozen zucchini, characterized in that the packaging step includes a metal detection test for the aged and fermented zucchini.

In addition, the present invention provides an instant frozen zucchini prepared by the method for preparing the instant frozen zucchini described above.

The instant frozen zucchini production method according to the present invention uses deep sea concentrated water in manufacturing the seasoning for zucchini, the main raw material for stir-frying zucchini. You can cook it without the original fishy or bitter smell of zucchini even though frozen zucchini is the main ingredient. In addition, the instant frozen zucchini produced by the method for manufacturing instant frozen zucchini according to the present invention can be stored in a fresh state for a longer period of time, and it can satisfy consumers' tastes as it is fresh and harmless to the human body of consumers.

The accompanying drawings are intended to explain the contents of the present invention in more detail to those skilled in the art, but the technical spirit of the present invention is not limited thereto.

1 is a flow chart showing a method for preparing instant frozen zucchini according to an embodiment of the present invention.

2 is a flowchart illustrating a method for preparing instant frozen zucchini according to another embodiment of the present invention.

3 is a flowchart illustrating a method for preparing instant frozen zucchini according to another embodiment of the present invention.

Hereinafter, the method for producing instant frozen zucchini according to the present invention and the instant frozen zucchini prepared therefrom will be described in detail. It is not limited by the description.

Throughout the specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

The present invention relates to a method for preparing instant frozen zucchini.

More specifically, the present invention relates to a method for preparing instant frozen zucchini using deep sea water.

1 is a flow chart showing a method for preparing instant frozen zucchini according to an embodiment of the present invention.

Referring to FIG. 1 , the method 10 for preparing instant frozen zucchini according to the present invention includes the steps of thawing frozen zucchini, which is a main raw material, (S100); Washing the thawed zucchini by removing foreign substances and washing (S200); Seasoning by adding additional ingredients to the washed zucchini (S300); And it may include a step (S400) of aging and fermenting the seasoned zucchini for 72 hours or more.

The step (S100) of thawing the frozen zucchini, which is the main raw material, may include a process of thawing the frozen seafood in a wet method, that is, immersing it in water below 5 degrees Celsius for less than 24 hours. In this case, purified water or seawater with low salinity may be used as the water, and it is more preferable to use purified water because it can lower the salinity contained in the zucchini itself.

The step of washing the thawed zucchini and removing foreign substances (S200) includes removing the inedible part of the thawed zucchini and washing the squash from which the inedible part is removed again in purified water. can be In this case, in order to maintain the freshness of the more thawed zucchini, it is preferable to carry out under the condition that the temperature condition of 20 degrees Celsius or less is maintained.

The method for manufacturing instant frozen zucchini according to the present invention includes the steps of thawing the frozen zucchini, which is the main raw material, (S100) and washing the thawed zucchini by removing foreign substances and washing (S200) After sequentially proceeding, A step of seasoning (S300) is performed by adding additional ingredients to the washed zucchini.

In this case, the auxiliary material may include a first material and a second material.

The first material included in the auxiliary material is preferably deep-sea concentrated water in a concentrated state of deep-sea water.

The deep-sea concentrated water can be prepared by processing the collected deep-sea water.

The deep sea water may be sea water having a water temperature of 200 m or less based on sea level of 0°C to 5°C. In addition, when collecting and processing the deep sea water, it is preferable to include a step of heating the collected deep sea water to prepare the deep sea water concentrated to a salt concentration of 40 wt%.

When the deep sea water is heated and seasoned using the concentrated deep sea water to a salt concentration of 40 wt%, the taste of instant frozen zucchini is higher than when seasoning is performed using water containing salts of different concentrations. can be implemented as In addition, in the method for producing instant frozen zucchini, by using brine in the form of processing deep sea water without using brine as it is, salinity control is easier and the taste and flavor of instant frozen zucchini can be maintained more intensely.

It is preferable that the salt concentration of the water containing the deep sea water concentrate is 10 wt% to 15 wt%, and when salting with water having a salt concentration of water in the above range, it is possible to produce a lower salt type instant frozen zucchini.

The second material included in the auxiliary material may include at least one selected from the group consisting of red pepper paste, red pepper powder, garlic, plum syrup, brown sugar, oligosaccharide, ginger, sesame oil, fried sesame, peanut powder, flavor enhancer, and pepper powder. can

The second material may be included in an amount of 70 parts by weight to 90 parts by weight based on 100 parts by weight of the total of the auxiliary materials.

As described above, the sub-material includes the first material and the second material, and when the total amount of the sub-material is 100 parts by weight, the first material, the deep-sea concentrate, is 10 to 30 parts by weight and 70 parts by weight of the second material. It is preferable to mix in a mixing ratio of parts to 90 parts by weight.

When the auxiliary material includes the first material and the second material in the above-mentioned mixing ratio, there is an effect of catching the original fishy smell and the nurin smell of octopus as a seasoning seasoning for zucchini.

Although not particularly limited, in the case of red pepper paste included in the second material, a mixture prepared by mixing red pepper powder, wheat rice, starch syrup, purified water and refined salt may be used.

The instant frozen zucchini manufacturing method 10 according to the present invention may include the step (S400) of aging and fermenting the seasoned zucchini for 72 hours or more.

The step (S400) of aging and fermenting the seasoned zucchini for more than 72 hours (S400) is performed including the step of absorbing the seasoned seasoning with the trimmed zucchini. This can be done by immersion.

In this case, it is preferable to immerse the trimmed zucchini in a bowl or barrel containing seasoned seasoning in the aging and fermentation process, and to keep the temperature of the bowl or barrel constant.

Although not particularly limited, in the instant frozen zucchini production method 10 according to the present invention, in the step (S400) of aging and fermenting the seasoned zucchini for 72 hours or more, nisin is added to the aged and fermented trimmed zucchini. It can be carried out by additionally including the process of suppressing putrefactive bacteria by adding it.

The nisin is not particularly limited, but is preferably nisin produced from, for example, streptococcus lactis.

The added nisin is a basic protein, and as a food preservative, it has an effect of inhibiting the growth of various streptococci, glucococci, Mycobacterium tuberculosis, sporophyte putrefactive bacteria, and the like. Due to this effect, it may have the effect of extending the shelf life of the prepared instant frozen squash.

When nisin is added in the aging and fermentation step of the instant frozen zucchini during the shelf life, it is possible to suppress the generation of putrefactive bacteria generated during low-temperature aging at an appropriate time, so that the effect of adding nisin can be more preferably implemented.

The amount of nisin added is preferably 0.05% to 0.10% based on 100% of the total ripened and fermented instant frozen zucchini. The efficacy of inhibiting the growth of putrefactive bacteria in aquatic products can be maintained at an excellent level.

2 and 3 are flow charts showing a method for preparing instant frozen zucchini according to another embodiment of the present invention.

2 and 3, the instant frozen zucchini manufacturing method of the present invention includes a packaging step (S500) of packaging the aged and fermented zucchini in a product container after the aging and fermenting step (S400) Also, the packaging step (S500) may additionally include a step (S510) including a metal detection test for the aged and fermented zucchini.

In the case of the step (S510) including the metal detection test for the aged and fermented zucchini, it may be performed after undergoing a rapid freezing process for the aged and fermented zucchini.

In the case of the rapid freezing process, it is a process of rapid freezing by exposing aged and fermented zucchini to a temperature condition of -40 to -20 degrees Celsius for less than 60 minutes. It is possible to prevent the occurrence of microbial propagation, self-degradation, deterioration of freshness and consequent rancidity, oxidation, or odor.

Although not particularly limited, for example, the quick-freezing process may be performed by passing through a commonly used process, that is, a tunnel-type quick-freezing freezer.

In the case of frozen zucchini that has undergone the rapid freezing process, a step (S510) of performing a metal detection test may be performed. The step (S510) of performing the metal detection inspection is not particularly limited, but is performed by, for example, the naked eye and a metal detector. In this case, the inspector visually confirms the sensory state of the edible part, and metal foreign substances can be removed by passing the metal detector.

A packaging step (S500) of packaging the frozen zucchini in a product container after the metal detection and inspection step (S510) is completed is performed. The packaging step (S500) is a process of packaging the inspected frozen zucchini in a state that can be stored and shipped, and is performed at a temperature of 20 degrees Celsius or less. In the packaging step (S500), inner packaging and outer packaging for the frozen zucchini for which the inspection has been completed are performed.

In this case, the frozen zucchini may be packaged in units of 100 g, 200 g, 300 g, 400 g, 500 g, 600 g, 1 kg or 5 kg in an airtight container.

Thereafter, the packaged frozen zucchini is moved to a frozen storage warehouse having an internal temperature of minus 20 degrees Celsius or less by pallets and transport equipment, and is spaced apart from the floor and wall to be stored frozen, and may be shipped out if necessary.

The present invention also relates to instant frozen zucchini prepared by the method for preparing instant frozen zucchini according to the present invention described above.

The instant frozen zucchini produced by the method for manufacturing instant frozen zucchini according to the present invention can be stored in a fresh state for a longer period of time, and it can satisfy consumers' tastes as it is fresh and harmless to the human body of consumers.

Hereinafter, the present invention will be described in more detail through specific experimental examples. However, these experimental examples are for illustrative purposes only and the scope of the present invention is not limited to these experimental examples.

[Production Example] Preparation of Instant Frozen Zucchini

Frozen zucchini, the main raw material, was selected by a conventional method, and then thawed in water at 5 degrees Celsius or less for about 18 hours. The thawed zucchini was washed to confirm and remove foreign substances. The main and sub-materials were added and seasoned. In this case, the auxiliary material is a mixture of deep sea concentrated water having a salt concentration of 40wt% and red pepper paste seasoning in a certain ratio, and the red pepper paste seasoning is red pepper paste prepared by mixing red pepper powder, wheat rice, starch syrup, purified water and refined salt, red pepper paste, and red pepper powder , garlic, plum syrup, brown sugar, oligosaccharide, ginger, sesame oil, roasted sesame, peanut powder, flavor enhancer and black pepper powder were added in appropriate amounts. The seasoned frozen zucchini was aged and fermented for 72 hours in an aging room, and about 0.05% of nisin produced from streptococcus lactis was added relative to 100% of the total weight of aging. The aged and fermented frozen zucchini (A) was placed in a container and packaged after performing a metal detection test.

[Example 1]

In the above preparation example, frozen zucchini (A1) was prepared by mixing 10 parts by weight of deep sea concentrated water and 90 parts by weight of red pepper paste seasoning.

[Example 2]

Frozen zucchini (A2) was prepared in the same manner as in Example 1, except that 20 parts by weight of deep sea concentrated water and 80 parts by weight of red pepper paste seasoning were mixed during the manufacturing process of Example 1.

[Example 3]

Frozen zucchini (A3) was prepared in the same manner as in Example 1, except that 30 parts by weight of deep sea concentrated water and 70 parts by weight of red pepper paste seasoning were mixed during the manufacturing process of Example 1.

[Comparative Example 1]

Frozen zucchini (B1) was prepared in the same manner as in Example 1, except that nisin produced from Streptococcus lactis was not added during the manufacturing process of Example 1.

[Comparative Example 2]

During the manufacturing process of Example 1, nisin produced from Streptococcus lactis in the completed frozen zucchini, not in the aging and fermentation stage, was added by about 0.05% relative to 100% of the total weight of the complete frozen zucchini except that Then, frozen zucchini (B2) was prepared in the same manner as in Example 1.

[Comparative Example 3]

During the manufacturing process of Example 1, nisin produced from Streptococcus lactis in the finished frozen zucchini, not in the aging and fermentation stage, was added to about 0.1% of the total weight of the complete frozen zucchini except for adding about 0.1% Then, frozen zucchini (B3) was prepared in the same manner as in Example 1.

[Comparative Example 4]

Frozen zucchini (B4) was prepared in the same manner as in Example 1, except that 8 parts by weight of deep sea concentrated water and 92 parts by weight of red pepper paste seasoning were mixed during the manufacturing process of Example 1.

[Comparative Example 5]

Frozen zucchini (B5) was prepared in the same manner as in Example 1, except that 32 parts by weight of deep sea concentrated water and 68 parts by weight of red pepper paste seasoning were mixed during the manufacturing process of Example 1.

[Experimental Example 1] Preference evaluation

The overall preference including the color, taste, and flavor of each of the frozen squash prepared in the Examples and Comparative Examples was evaluated by 50 sensory testers between the ages of 20 and 70 on a 5-point basis. In this case, 5 points were very good, 4 points were good, 3 points were average, 2 points were bad, and 1 point was very bad.

[Experimental Example 2] Measurement and evaluation of the total number of bacteria

Samples of each of the frozen zucchini prepared in Examples and Comparative Examples were prepared, serially diluted using a decimal dilution method, and incubated at 35±0.5° C. for 48±3 hours using Petrifilm ^TM (3M), followed by cultured colonies was counted to measure the total number of bacteria after 20 days. The total number of bacteria was expressed as colony forming unit (CFU/g).

The results for Experimental Examples 1 and 2 are shown in Table 1 below.

division		Example			comparative example
		1(A1)	2(A2)	3(A3)	1(B1)	2(B2)	3 (B3)	4 (B4)	5 (B5)
Experimental Example 1	color	4.2	4.3	4.2	4.0	3.9	4.1	3.8	3.7
	taste	4.5	4.4	4.1	3.8	3.6	3.7	3.6	3.5
	incense	4.3	4.2	4.3	3.7	3.8	3.8	3.4	3.4
Experimental Example 2 (Unit: CFU/g)		1.2 × 10 4	1.1 × 10 4	0.9 × 10 4	4.1 × 10 5	3.8 × 10 4	3.1 × 10 4	1.0 × 10 4	1.1 × 10 4

As confirmed in [Table 1], when frozen zucchini is prepared by the method for preparing frozen zucchini seasoned by including deep-sea concentrate at a certain ratio with a certain salt concentration according to the present invention, the color, taste and aroma It exhibits excellent quality, and when the frozen zucchini storage period of about 20 days has passed, it is possible to very effectively inhibit the growth of microorganisms that can decompose the frozen zucchini.

The above description of the present application is for illustration, and those of ordinary skill in the art to which the present application pertains will understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present application. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a dispersed form, and likewise components described as distributed may also be implemented in a combined form.

The scope of the present application is indicated by the following claims rather than the above detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included in the scope of the present application.

[Explanation of code]

10: Manufacturing method of instant frozen zucchini using deep sea concentrated water

S100: Defrosting step of thawing frozen zucchini, the main ingredient

S200: A washing step of washing the thawed zucchini and removing foreign substances

S300: Seasoning step of seasoning by adding additional ingredients to the washed octopus

S400: Aging and fermentation step of aging and fermenting the seasoned zucchini for more than 72 hours

S500: Packaging step of packaging the aged and fermented zucchini in a product container

S510: Inspection step of performing a metal detection inspection on the aged and fermented zucchini

Claims (9)

1. In the method for producing instant frozen zucchini,

   Defrosting frozen squid, which is the main ingredient;

   Washing the thawed zucchini and washing by removing foreign substances;

   Seasoning by adding additional ingredients to the washed octopus; and

   Including the step of aging and fermenting the seasoned zucchini for 72 hours or more,

   The auxiliary material includes a first material and a second material, wherein the first material is deep sea concentrated water in a concentrated state of deep sea water, and the deep sea concentrated water is 10 parts by weight to 30 parts by weight based on 100 parts by weight of the total of the auxiliary materials Method for producing instant frozen zucchini, characterized in that it is included as a part.
2. The method of claim 1, wherein the deep sea concentrated water is concentrated to a salt concentration of 40 wt% by heating the collected deep sea water.
3. The method according to claim 1, wherein the deep sea water is deep sea water having a water temperature of 200 m or less at sea level of 0 ° C to 5 ° C, and the salt concentration of the water containing the deep sea water concentrate is 10 wt % to 15 wt % How to make instant frozen zucchini.
4. According to claim 1, wherein the second material included in the auxiliary material is selected from the group consisting of red pepper paste, red pepper powder, garlic, plum syrup, brown sugar, oligosaccharide, ginger, sesame oil, stir-fried sesame, peanut powder, flavor enhancer and black pepper powder A method for producing instant frozen zucchini, comprising at least one type.
5. [Claim 5] The method of claim 4, wherein the second material is included in an amount of 70 to 90 parts by weight based on 100 parts by weight of the total of the sub-materials.
6. [Claim 5] The method of claim 4, wherein the red pepper paste is prepared by mixing red pepper powder, wheat rice, starch syrup, purified water and refined salt.
7. The method of claim 1, wherein after the aging and fermenting step, a packaging step of packaging the aged and fermented zucchini in a product container is included.
8. The method of claim 7, wherein the packaging step includes a metal detection test for the aged and fermented zucchini.
9. [Claim 10] Instantly frozen zucchini prepared from the method for preparing instant frozen zucchini according to any one of claims 1 to 9.

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