KR101634777B1

KR101634777B1 - A process for the preparation of semi-dried abalone having the increased storage and functionality and the semi-dried abalone prepared therefrom

Info

Publication number: KR101634777B1
Application number: KR1020150150514A
Authority: KR
Inventors: 서혜영
Original assignee: 서혜영
Priority date: 2015-10-28
Filing date: 2015-10-28
Publication date: 2016-06-29

Abstract

The present invention relates to a manufacturing method of semi-dried abalone with enhanced storability and functionality; and to semi-dried abalone manufactured thereby. The manufacturing method of semi-dried abalone comprises the following steps: (S1) rinsing raw abalone with brine using bay salt; (S2) mixing Angelica gigas Nakai, Lycium chinense Miller, and Astragalus membranaceus BUNGE in the weight ratio of 1:0.5:0.5 to 1:2:2 to obtain a mixture, soaking the mixture into water which is 5-10 times greater than the mixture, and heating the mixture and the water to boil the abalone rinsed in the step (S1) by steam; and (S3) cooling the abalone boiled in the step (S2), and drying the cooled abalone at 45-50°C for 8-10 hours by a hot-air dryer to obtain semi-dried abalone. The semi-dried abalone manufactured according to the present invention intactly maintains the high nutritional value of abalone, and the chewy texture of abalone can be enhanced. In addition, the peculiar fishy smell of abalone is removed and the specific flavor of abalone is consistently maintained so the palatability of abalone can be greatly enhanced. Furthermore, the storability of the semi-dried abalone is greatly enhanced so consumers can feel the chewy texture and flavor of abalone even after long-term storage, and the semi-dried abalone can secure functionality by addition of medicinal herbs. Therefore, the semi-dried abalone manufactured according to the present invention has greatly enhanced storability, functionality and palatability, and thus can be popularized as a functional health food ingredient with a high nutritional value.

Description

[0001] The present invention relates to a semi-dried abalone with improved shelf-life and functionality, and a semi-dried abalone prepared thereby,

The present invention relates to a method for preparing semi-dried abalone with improved storage stability and functionality, and more particularly to a semi-dried abalone prepared by the method, and more particularly, The present invention relates to a method for manufacturing semi-dried abalone and a semi-dried abalone manufactured by the method.

Archaeogastropoda (Archaeogastropoda) belongs to the abalone and abalone. It is known to be highly valuable in Korea, China, and Japan.

Abalone is present in more than 100 species, such as Haliotis discushannai, Abalone, H. gigantean, H. discus discus, H. sieboldii, H. diversicolor superfextra, Are known. Abalone is abundant in taurine, and it strengthens gallstone melting and detoxification function of liver, and it is known that it has effects on myocardial infarction, decrease of cholesterol, improvement of heart function, and recovery of vision. Abalone is abundant in protein, low in fat, rich in vitamins B1 and B2, and rich in minerals such as calcium and phosphorus, so it is effective for nourishment and postpartum cooking.

However, since the storage time of abalone is short, it is required to develop a non-chemical treatment technique to prolong it. High-pressure treatment is being used as a typical non-chemical treatment technology. Ultrahigh pressure treatment affects the cell membrane of microorganisms. Especially, by denaturing the protein, an effective microorganism killing effect can be obtained.

However, the ultra-high pressure sterilization at about 600 MPa affects the protein components of the abalone, thereby changing the overall quality characteristics. In particular, since the quality change due to the pressure is proportional to the pressure level, it is required to develop a technology for obtaining an effective sterilization effect while minimizing changes in the physicochemical characteristics.

In addition, most of the abalones are currently being supplied to consumers in the form of a fish tank filled with water or a fish in a fishery, or two to six fish. Consumers purchase abalone at home after eating at home, such as porridge, steamed, roasted, and tang, but due to the specific rigidity of the abalone, there is a problem that it is somewhat burdensome to eat the direct circuit like sashimi.

On the other hand, as a prior art related to the processing method of the abalone, Korean Patent No. 10-696891, Stirring the prepared overturned pot in a steam pot for 2 to 5 minutes; Drying the overturned overturned batter in a hot air drier at 40 to 60 ° C. three times for 2 to 2.5 hours, performing a pressing process twice between the drying process and the drying process for 1 to 1.5 hours; And drying and pressing the rolled overturned product to produce a product. The present invention also relates to a method for manufacturing a trough-dried rolled overturn with increased taurine content, Also, Korean Patent No. 10-1002256 discloses a method of manufacturing a hair cosmetic composition comprising the steps of: (a) removing abalone to remove shells, washing the hair with brine or purified water, (b) immersing the trimmed abalone for 30 minutes to 5 hours in a mixture of the mushroom mycelium; (c) in a vessel in which far-infrared rays are emitted, boiling at 70 to 125 ° C for 30 minutes to 5 hours using purified water; (d) applying to the cooked abalone luciferin mushroom mycelium (microorganism international accession number KCTC 11549BP, Fomes formentarius) diluted 1 to 100 times with purified water; And (e) hot-air drying the overturned abalone. The present invention also relates to a method for abalone drying using a far-infrared ray.

However, a method for satisfying the preference of the consumer in improving the storage stability and preference of the abalone has not been developed yet.

Accordingly, the inventors of the present invention have conducted studies to develop a pretreatment method of abalone capable of solving the above problems and improving the storage stability of abalone while imparting functionality and preference to the abalone, Using the water steamed overturned steam and boiling it for a certain time, the semi-dried abalone produced by the semi-dried abalone greatly improves the storage stability and gives the functionality due to herbal medicines and has a chewy texture while removing the fishy characteristic of abalone. The present inventors have completed the present invention by discovering that fragrances can be felt.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for producing semi-dried abalone with improved functionality and taste while improving storage stability.

Another technical problem to be solved by the present invention is to provide a semi-dried abalone manufactured according to the above-described manufacturing method.

In order to solve the above-mentioned technical problems, the present invention provides a method for producing semi-dried abalone, comprising the steps of:

(S1) rinsing the raw abalone with a saline solution using a saline solution;

(S2), Angelica keiskei koidz., Gamagi, and Hwanggi were mixed at a weight ratio of 1: 0.5: 0.5 to 1: 2: 2 and then immersed in 5 to 10 times by weight of water, heated and steam- The step of boiling over rubbed abalone; And

(S3) In step (S2), boil is cooled and then dried in a hot air drier at 45 to 50 DEG C for 8 to 10 hours to obtain semi-dried abalone.

In addition, in order to solve the above-mentioned other technical problems, the present invention provides a semi-dried abalone manufactured according to the above-described manufacturing method.

As described above, the semi-dried abalone prepared according to the present invention not only imparts high nutritive value of abalone as it is, but also can improve the texture of the abalone. In addition, the specific odor of the abalone is retained while the odor of the abalone is removed, and the preference degree can be greatly improved. In addition, the storage stability is greatly improved, so that even after storage for a long time, the texture and texture of the abalone can be felt, and the herb medicine can be added to add functionality. Therefore, the semi-dried abalone according to the present invention is expected to be greatly popularized as a nutritious functional well-being food ingredient with increased storage stability and added functionality and preference.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
1 shows a process for producing semi-dried abalone of the present invention.

The semi-dry rollover of the present invention comprises the steps of: (S1) rinsing a raw abalone with an aqueous sodium chloride solution; (S2), Angelica keiskei koidz., Gamagi, and Hwanggi were mixed at a weight ratio of 1: 0.5: 0.5 to 1: 2: 2 and then immersed in 5 to 10 times by weight of water, heated and steam- The step of boiling over rubbed abalone; And (S3) boiling in step (S2), the abalone is cooled and then dried in a hot-air drier at 45 to 50 ° C for 8 to 10 hours to obtain a semi-dried abalone.

In the present invention, the raw abalone is used, and there is no particular limitation thereto, and it is preferable to use fresh abalone.

In the present invention, the raw abalone may be pre-cleaned by separating and removing the internal organs before the step of washing with the salt of the step (S1), or the interior and the teeth may be separated and removed after the boiling process of the step (S2) And there is no particular limitation on the order in the overturning step.

In the present invention, the process of boiling abalone is characterized by using Angelica keiskei, Kjigae, and Hwanggi as herbal medicines.

The Angelica japonica is a representative medicinal plant, which was previously cultivated in the mountains, but is cultivated recently. It enjoys the smell of Chinese medicine spreading from the root and leaves of Angelica gigas and uses leaf as a healthful vegetable. You can taste different kinds of incense when you tie the leaves of the sweet angel and eat the lettuce. Angelica is particularly good for women and is known to be excellent for women's diseases. It also has excellent efficacy to smooth blood circulation and warm the uterus, and it is known to be effective in reviving constipation and digestion by stimulating the intestinal muscles, and also helping to return the lost energy.

It is said that the gojigae are similar to the hibachi tree (:: 枸) and the stem is similar to the willow (:: 杞), so the two characters are called 枸杞 (gugi). Gugija has little odor, is astringent, has a slight sweetness and coldness, is dizzy, has no strength in the back and knees, and is used when a man is fat and can not conceive. When the blood is weak, the face is yellow and the hair is whitish, it is effective when it does not sleep. It is also used for long seawater due to fragility. Non-specific immune enhancement, hematopoiesis, cholesterol lowering, anti-hepatic action, blood pressure lowering, blood glucose lowering, growth promotion, and anti-cancer activity have been reported as pharmacological actions. The tongue of Gugija is composed of two parts: 甛菜子, 西枸杞, 기 杞子, gugi, 계 구, 枸), meat, ceiling, There is a bamboo, a zebu, a zen, a memorandum, a sheep milk, a cactus, and a western cow.

The herb is a perennial herbaceous plant belonging to the soybean family, and is used as a herbal medicine. Folic acid, choline and the like are effective ingredients. In animal experiments, central nervous system excitement and diuretic activity were also remarkable. When a large amount of powder was administered to rats, it inhibited the development of nephritis, delayed the onset of proteinuria and cholesterol, . Hwanggi is mild and mild. The efficacy is easily fatigued, weak in strength, low in vomiting, weak in pulse, and exhibiting remarkable efficacy in people who sweat a lot, and has been widely used as substitute for ginseng since ancient times. It is also widely used for uterine drainage, gastrointestinal tract, gastrointestinal tract, esophagus, and uterine bleeding. It also increases physical strength and increases the tension of whole body muscles. In the private sector, it is said that if you take this medicine in chickens and eat it for a long time, you will increase your physical strength without sweating. As a typical prescription, there is a bonghwanggi-tang which is used for people who have no energy and have lost their appetite.

In the present invention, the Angelica gigas Nakai, Angelica keiskei, and Hwanggi are mixed and used in a weight ratio of 1: 0.5: 0.5 to 1: 2: 2, preferably 1: 1: 1.

If the weight ratio is out of the above range, the flavor of the specific herbal medicine is too strong, which may lower the preference degree.

According to a preferred embodiment of the present invention, at least one of herbal medicine ingredients consisting of herbal medicine ingredients for boil overturning, herbaceous herb, and peonies is further added.

The name of the herbivorous herb is the Korean herbal medicine which is especially useful for the male. The names of the herbivorous herb, the sacred spleen and the gangjeon are the names. It was dried out of the outpost of Epimedium koreanum Nakai, which is a leafy plant. It grows in the foothills of the northern part of our country and under the trees of the valley. In summer, we spread the outpost and dry it in the shade. The taste is spicy and the quality is warm. It acts on the nerve (肾经), liver (肝经). It encourages Xinyang, helps regularity, strengthens muscles and bones, and eliminates customs. Experiments have shown that the pharyngeal muscles have a tendon action, a diuretic action (which reduces urine volume in large amounts), and a hypotensive effect. Ikariin, a flavonoid glycoside, is considered to exhibit a tonic action. It is also used for impotence, sexual nervous breakdown, sexual hormone disorder, etc. It is also used for dysuria, tinnitus, forgetfulness, nonspecificity, menstrual disorders. It is also used as a protection for fragile people.

The celestial gods and peonies are especially good for women. The celestia are native to China and are cultivated as medicinal plants. It is 30 ~ 60cm in height, hollow inside and branch slightly. Leaves are alternate, two-folded three-queen-folded compound leaf, and the forked pieces are egg-shaped, with a slightly deep sawtooth. The leaves of the root and the bottom have long petiole, and the lower part forms a sheath, wrapping the stem. It has efficacy for sedation, analgesia, and tannery, and is used to treat headache, anemia, and women's diseases. Remove the leaves and stems from September to November, remove the stems, and dry them in the sun, then use 3 to 6g dalyeoseo, or use as pills or powders.

The above-mentioned peony is used as a medicinal plant in roots. The ingredient is a glycoside containing paeoniflorin and alkaloid paeonine, and tannin, resin and benzoic acid. The pharmacological actions of the rats weakened the contraction of the gastrointestinal tract and uterine smooth muscle, and showed a gastrointestinal effect in the intestinal tract of the rabbit. The glycoside component inhibits the central nervous system. In addition, it has antimicrobial action, and it inhibits the development of Staphylococcus aureus, Disease, hemolytic streptococcus, and pneumococcus. The weakness is cold, the taste is bitter and bitter. It is effective when there is abdominal pain, diarrhea and abdominal pain due to gastroenteritis and gastrointestinal spastic pain, and it is effective even when there is abdominal pain after abdominal pain and diarrhea. It shows the efficacy of blood, pain, and blood transfusion in the menstrual irregularity and uterine bleeding. It is also used for chronic hepatitis and is also used for the pain of the liver. In addition, muscle spasms of the arms and legs caused by anemia, especially epigastric seizures, have epilepsy and analgesic effects. It belongs to medicine which is widely used in oriental medicine, and it is used for anemia in civilian. If the fever is severe in the postpartum period, do not take it. A typical prescription is peony liquorice (藥药甘草汤).

At least one medicinal herb selected from the group consisting of Echinacea, Rhodiola, and Peony can be used in a weight ratio of 1: 0.5 to 1: 1 based on the total weight of Angelicae giganteus, Angelica keiskei koidz.

In the present invention, it is characterized in that the raw abalone is steamed with steam using the water immersed in the medicinal herb. It is recommended to boil for 10 minutes at high temperature and boil for 5 minutes at low temperature.

In the present invention, the boiled rice is cooled and then dried in a hot-air dryer made of stainless steel at 45 to 50 ° C. for 8 to 10 hours.

Meanwhile, the present invention provides a semi-dried abalone prepared according to the above-described method.

The semi-dried abalone prepared according to the present invention can be stored in the refrigerator for about 30 days, and then the same texture can be obtained even when stored frozen.

As described above, the semi-dried abalone prepared according to the present invention not only gives the high nutritive value of abalone as it is, but also the texture of the abalone can be increased. In addition, the specific odor of the abalone is retained while the odor of the abalone is removed, and the preference degree can be greatly improved. In addition, the storage stability is greatly improved, so that even after storage for a long time, the texture and texture of the abalone can be felt, and the herb medicine can be added to add functionality. Therefore, the semi-dried abalone according to the present invention is expected to be greatly popularized as a nutritious functional well-being food ingredient with increased storage stability and added functionality and preference.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

&Lt; Example 1 >

I cleaned the fresh raw abalone, removed the internal organs and teeth, cleaned it and rinsed it last time with the jelly which dissolved the salt.

The mixture of Angelica japonica, Gugija, and Hwanggi was mixed at a weight ratio of 1: 1: 1, and then immersed in 8 times by weight of water. The stainless steel plate was placed thereon. The rolled up batter was placed on a hot plate and boiled with steam for 10 minutes. Boiled for a while.

Subsequently, the boiled abalone was cooled and spread out in a stainless hot-air dryer, followed by hot-air drying at a temperature of 45 to 50 ° C for 9 hours to obtain semi-dried abalone.

&Lt; Example 2 >

A semi-dried abalone was prepared in the same manner as in Example 1, except that 0.5 part by weight of the yang angle was additionally added as a medicinal herb, based on the weight of Angelicae gigas, Gigija, and Hwanggi.

&Lt; Example 3 >

A semi-dried abalone was prepared in the same manner as in Example 1, except that 0.5 part by weight of astragalus and peony (1: 1) were added as herbal medicines based on the weight of Angelica gigas Nakai, Gugija and Hwanggi.

&Lt; Comparative Example 1 &

The abalone was boiled in water and prepared according to the usual method.

&Lt; Comparative Example 2 &

The abalone was prepared by boiling in water steam steam.

&Lt; Test Example 1 >

In order to observe the sensory characteristics of the semi-dry rolled over garment according to the present invention, the semi-dried rolled rolled fabric prepared in Example 1, the rolled rolled rolled prepared in Comparative Example 1 and the rolled rolled steaming prepared in Comparative Example 2 were used as follows Sensory evaluation was carried out.

The sensory quality evaluation scale was selected from 7 sensory qualities (7 points: very good, 6 points: good, 5 points: good, 4 points: normal, 3 points) Point: a little bad, 2 points: bad, 1 point: very bad). The sensory evaluation items were five sensory items such as color, texture, flavor, taste and overall acceptability. The results were analyzed by Duncan's multiple range test at 5% level using ANOVA. . The results are shown in Table 1 (mean value + standard deviation).

Sensory evaluation item Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Color 6.65 ± 1.41 6.62 ± 1.12 6.23 ± 1.31 5.34 0.32 6.15 ± 0.48 Chewiness (texture) 6.36 ± 1.25 6.33 ± 1.35 6.67 ± 1.54 6.07 ± 0.54 6.13 ± 0.63 incense 6.87 ± 1.56 6.89 ± 1.63 6.76 ± 1.62 5.38 ± 0.87 5.23 ± 1.32 flavor 6.67 + - 0.62 6.72 + - 0.68 6.82 ± 0.22 5.23 ± 1.02 5.82 ± 1.65 Overall likelihood 6 6.82 ± 1.11 6.86 ± 1.12 6.78 ± 1.12 5.32 ± 1.22 5.32 ± 1.42

As shown in the above Table 1, the semi-dried abalone prepared according to the present invention was evaluated in color, chewiness, flavor, and taste evaluation. In particular, the chewing sensation was evaluated to be superior to the abalone of Comparative Examples 1 and 2, and the fragrance of the abalone was removed, and the fragrance of the abalone remained intact.

&Lt; Test Example 2 >

In order to measure the storage stability of the semi-dried abalone according to the present invention, the semi-dried abalone prepared in Example 1 was refrigerated for 30 days and further frozen for 10 days, Were compared.

The results of the sensory test items such as color, chewiness (texture), flavor and taste are shown in Table 2 below using the 7-point scale method as in Test Example 1 above.

Example 1

Sensory evaluation item Immediately after manufacture 30 days after refrigerated storage After an additional 10 days frozen storage Color 6.65 ± 1.41 6.56 ± 0.35 6.36 ± 0.53 Chewiness (texture) 6.36 ± 1.25 6.21 ± 0.26 6.12 ± 0.17 incense 6.87 ± 1.56 6.53 + - 1.27 6.23 ± 1.02 flavor 6.67 + - 0.62 6.52 + 1.55 6.22 ± 1.02 Comparative Example 1

Color 5.34 0.32 4.42 ± 0.23 3.23 ± 0.27 Chewiness (texture) 5.07 ± 0.54 5.12 ± 0.41 3.02 ± 0.23 incense 5.38 ± 0.87 4.32 ± 0.77 2.81 ± 0.56 flavor 5.23 ± 1.02 4.32 ± 1.22 2.36 ± 1.23

As shown in the above Table 2, the semi-dried abalone according to the present invention showed significant differences in color, texture, flavor and taste even after 30 days of refrigerated storage and after 10 days of freezing storage, And there was almost no evidence. On the other hand, it was confirmed that the sensory characteristics were significantly lowered even after storage for 30 days in the abalone of Comparative Example 1.

Claims

In a method for producing semi-dry rolled up,
(S1) rinsing the raw abalone with a saline solution using a saline solution;
(S2) mixing Angelicae japonica, Angelicae Radix, and Radixiae at a weight ratio of 1: 1: 1, then immersing in 5 to 10 times by weight of water, boiling the rinse in the step (S1) using steam and heating; And
(S3) In the step (S2), boiling is carried out by cooling the abalone, followed by drying at 45 to 50 DEG C for 8 to 10 hours using a hot air dryer to obtain semi-dried abalone,
A method for producing a semi-dried abalone as claimed in claim 1, wherein, in step (S2), 0.5 part by weight of cinnabar and peony are added as herbal medicines in a weight ratio of 1: 1 based on the weight of Angelica keiskei koidz.

delete

A semi-dried abalone manufactured according to the method of manufacturing the semi-dried abalone according to claim 1.