KR102015704B1 - Method for manufacturing dry canning of shellfish, and dry canned manufactured by the same - Google Patents

Abstract

The present invention relates to a dry canned food manufacturing method of the shellfish and a dry canned food prepared therefrom, and more specifically, by drying the shells removed shells from shells such as oysters, abalone, conch, clams and shells by processing dry canned food, The present invention relates to a dry canned food manufacturing method and dried canned foods thereof, which prevents discoloration or deterioration that may occur in the shellfish and improves the texture of the shellfish, thereby improving consumer preference.
The present invention is to screen the shells, shelled shells shelled from the shells, raw material preparation step (S10) to prepare a smoked dye solution and the shells of the raw material preparation step (S10) soaked by the smoked salt solution Dyeing step (S20) for preparing the shellfish, seasoning liquid immersion step (S30) and the seasoning liquid immersion step (S30) to produce the seasoned shellfish by immersing the salted skin in the salting step (S20) in the seasoning immersion liquid Hot-air drying step (S40) and semi-dried in the hot-air drying step (S40) and semi-drying the seasoned shellfish seasoned in the hot-air dryer at 35 to 45 ℃ for 20 to 26 hours In a cold air drying step (S50) and the cold air drying step (S50) in the cold air drying step (S50) and canned the dried dried meat in a cold air dryer for 10 to 20 ℃ cold air dried for 12 to 24 hours. Contains vacuum 20 ~ 30cm / Hg condition It characterized in that it comprises a sealing step (S60) and the sterilization step (S70) for sterilizing by the retort method in the sealing step (S60).

Description

METHOD FOR MANUFACTURING DRY CANNING OF SHELLFISH, AND DRY CANNED MANUFACTURED BY THE SAME

The present invention relates to a dry canned food manufacturing method of the shellfish and a dry canned food prepared therefrom, and more specifically, by drying the shells removed shells from shells such as oysters, abalone, conch, clams and shells by processing dry canned food, The present invention relates to a dry canned food manufacturing method and dried canned foods thereof, which prevents discoloration or deterioration that may occur in the shellfish and improves the texture of the shellfish, thereby improving consumer preference.

Shellfish are generally mollusks that live on rocks, sand, mudflats or seaweeds, and in leaves, deciduous, and stone walls. Most shellfish are divided into shelled and shellless.

The shells with shells described above are oysters, abalones, seashells, clams, scallops, shellfish, etc., and shells without shells are arthropods with shells of fish or shellfish such as shrimps and crabs. .

Shelled shellfish are classified into two pairs of clamshells, and one shell of curled curls. At this time, sea urchins and starfishes of echinoderm, which are components of shells, starfish, barnacles of arthropods, and stony corals of tonic animals were excluded from shellfish as taxonomy developed.

Shells are inorganic secretion products that cover and protect molluscs from mollusks. Two sheets of bilateral plaques, one spiral-shaped in gastropods, and one with pyramids with an opening at the top of gulp, 95% of inorganic salts (mostly This calcium carbonate is characterized by consisting of 1% to 2% calcium phosphate and 0.5% or less magnesium carbonate) and a protein component.

Since shell is a non-edible part, it is generally used for fertilizer or industry by separating and grinding from shell.

Shellfish protected by shells is richer in carbohydrates and richer X ingredients than fish meat, and is rich in protein, glycogen, phosphorus, vitamin A, vitamin C, vitamin B, calcium, iron, etc. Good, low-calorie foods to prevent obesity. In addition, glycogen, taurine and vitamins are a lot of prevention of heart disease, high blood pressure, constipation, diabetes, etc., one of the foods with excellent health function.

Among them, succinic acid, which has many flavors, has a unique flavor when it is served. It is consumed by sashimi, roasting, and cooking, but recently, it is supplied as a wet canned product or dry product for long-term storage and distribution.

Here, in the case of the wet canned food, the addition of meat additives (chemical additives) harmful to the human body in addition to solids to prevent deformation, discoloration, and decay during the processing and storage of shellfish, and water or edible for buffering against external shock. Oil and syrup were filled in cans, causing leaching of the soluble components of the skin, softening and changing the skin, increasing raw material costs, and flavoring and texture problems. Therefore, in order to solve this problem, Patent Publication No. 10-2007-0102020 (published date: October 18, 2007), the immersion step of immersing the oysters in radish juice, the seasoning step of immersing in the heated seasoning liquid dehydrated; A method of manufacturing a semi-dried seasoned oyster processed product including a drying step of hot-driing the seasoned oyster, a packaging step of vacuum-packing the seasoned oyster, and a sterilization step of sterilizing the packaged oyster have been presented.

However, the above-described method for producing a semi-dried seasoned oyster processed article removes the unpleasant fishy smell of oysters and reduces the deformation of the oyster, but after the hot air drying, the coating step of immersion in sodium alginate solution again for 2 to 3 seconds (water content of oysters) 48 to 50%), so the moisture content can not be reduced to improve the texture, and the alginate of the coating step is easily destroyed by heat during hot air drying, so the coating is not made on dried oysters, so the shelf life can be shortened. Therefore, there is a need for a dry canning method of shellfish and a canned product manufactured therein that can extend the shelf life (more than 3 years).

The present invention has been proposed to solve the above-mentioned problems, to remove the fishy smell of shellfish, dried canned food manufacturing method of canned shellfish and improved canned products prepared while maintaining the original shape in a semi-dried shellfish The purpose is to provide.

In particular, to provide a competitive dry canned product for securing an export market, the purpose of the present invention is to provide dry canned food by reducing the weight of moisture and extending the storage period.

In addition, it is an object of the present invention to provide a dry canned manufacturing method and canned food products made by improving the food safety of consumers ingesting the shellfish by replacing the chemical additives that were salted in the existing shellfish with natural seasoning solution.

Dry canned manufacturing method of shellfish according to the present invention for achieving the above object, the raw material preparation step (S10) and the raw material to prepare shellfish, shelled shell shells from the shells, smoked salt solution, and the raw material Dyeing step (S20) for producing a salted skin by squeezing the skin of the preparation step (S10) with the smoked dyeing solution, and immersed the salted skin in the salting step (S20) in the seasoning immersion liquid to prepare seasoning Seasoning liquid immersion step (S30) and the seasoning immersed in the seasoning liquid immersion step (S30) hot-air drying step to semi-dry for 20 to 26 hours at 35 to 45 ℃ in a hot air dryer (S40) ), And a cold air drying step (S50) for producing a cold-dried skin by drying the hot-dried shellfish semi-dried in the hot-air drying step (S40) for 12 to 24 hours at 10 to 20 ℃ in a cold air dryer, and the Cold air drying step (S50 Containing the cold dried shellfish dried in the canned and sealed in a condition of vacuum 20 ~ 30cm / Hg sealing step (S60) and sterilization step (S70) sterilized by the retort method in the sealing step (S60) do.

Smoked salt solution of the dyeing step (S20), the smoker solution 35 to 40% by weight, brine 35 to 40% by weight, rhubarb extract 8 to 15% by weight, garlic extract 5 to 12% by weight, excipient 2 to 5% by weight It is preferable that it is mixed.

The seasoning immersion liquid of the seasoning liquid immersion step (S30), mixed with any one or more of canolai oil, soybean oil or olive oil to 10 parts by weight to 1 part by weight of red pepper powder obtained by slicing dried pepper containing red pepper seeds 30 to 150 ℃ 30 It is preferred to filter after heating for minutes.

In the hot air drying step (S40), the semi-drying so that the moisture content of the seasoned shelled meat is 45 to 50%, and in the cold air drying step (S50), the hot air dried shelled meat is cold-air dried.

The present invention is characterized in that the dry canning of shellfish prepared by any one of the above-mentioned manufacturing method.

The present invention has been proposed to solve the above-described problems, the fishy smell of shellfish is removed, the texture is improved while maintaining the original shape even in the dried shellfish has the effect of increasing the consumer's preference.

In addition, unlike conventional wet canned food, the weight is reduced by reducing the water content to facilitate mass transport of canned food, and can be stored for a long time by preventing discoloration and spoilage of canned food generated in wet canned food. Replacing the chemical additives that were salted with natural seasoning solution has the effect of improving the food safety of canned processed shellfish.

1 is a flow chart showing a dry canning method of shellfish according to an embodiment of the present invention,
Figure 2 is an experimental photograph showing the shell through the hot air drying step and cold air drying step in one embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail the dry canned food manufacturing method of the shellfish according to the present invention and the dry canned food prepared thereby.

1 is a flowchart showing a dry canned food manufacturing method of shellfish according to an embodiment of the present invention, Figure 2 is an experimental photograph showing the shell through the hot air drying step and cold air drying step in one embodiment of the present invention.

Dry canned manufacturing method of shellfish according to a preferred embodiment of the present invention, as shown in FIG. 1, the raw material preparation step of selecting the shellfish, shells shelled shells from the shells, and smoked salt solution (S10), and the salting step (S20) for producing the salted shells by soaking the skin of the raw material preparation step (S10) with the smoked dyeing solution, and the salted shells salted in the dyeing step (S20) seasoning solution Seasoning liquid immersion step (S30) and the seasoning liquid immersed in the seasoning liquid immersion step (S30) by immersing in the hot air dryer at 35 to 45 ℃ for half to dry for 20 to 26 hours to heat dried shelled meat Hot-air drying step (S40) to manufacture, and the hot-air drying the semi-dried shells in the hot-air drying step (S40) in a cold air dryer for 10 to 20 ℃ cold-air drying for 12 to 24 hours to produce cold-air dried shellfish Step S50, Sterilization step (S60) and sterilization by the retort method in the sealing step (S60) and the sealing step (S60) to put in the canned food and dried in the cold-dried shell meat dried in the cold air drying step (S50) ( S70) can be configured to include.

In order to set the optimum conditions of the present invention as described above will be described in more detail with examples and experimental examples.

Oyster, which is a raw material among the shellfish according to the present invention, occupies about 77.5% of the total shellfish production in 2015, and is the No. 1 production, reflecting that over 90% of the processed products of canned and frozen products are produced with abalone. Oysters were chosen for use.

The oyster is to use the oyster shell meat washed with water after screening the oysters of bright, clear and milky luster of high quality, shelling the shell of the selected oysters invisible.

In addition, the rhubarb of rhubarb extract added to the smoked salt solution is a perennial plant belonging to Laminariales, Wakame and Alariaceae, and is widely inhabited mainly in the Pacific coast of Korea and Japan. Unlike fucoidan, it contains laminaran, a sulfur-containing sugar, and phlorotannin derivatives, a major secondary metabolite, are known to have various physiological activities such as antioxidant, antiallergic, α-glucosidase inhibotor, anti-hypercholesterolemia and anti-virus.

Prior to adding the rhubarb extract to the smoked salt solution, an experiment was conducted to inhibit the tyrosinase action of the seaweed extract.

Since the terrosinase, which forms a black melanin (melanin), a problem of discoloration of shellfish, the test was conducted on nine species of the terrosinase to prevent black stools.

Table 1 below is the results of terrosinase inhibition according to the solvent-specific extracts of seaweeds.

Referring to Table 1, as a result of the test for inhibiting the terrosinase, it can be seen that the algae exhibits the protection ability, rhubarb> jichung> hoesan maternal plaque> it was confirmed that the possibility of moxibustion.

In addition, Table 2 below is a photograph showing the results of the prevention of black change by adding the rhubarb extract to abalone and observed for 12 hours at room temperature.

Control Treatment group

Referring to Table 2, it can be seen that the abalone added with rhubarb extract is no blackening phenomenon compared to the conventional control.

Therefore, among the nine kinds of seaweed samples, rhubarb extract with whitening effect was finally used as a composition of smoked salt solution.

In order to set the optimum conditions of the present invention as described above will be described in more detail with examples and experimental examples.

The manufacturing method of dry canned food used in the present Example is as follows.

 Example 1

(1) Raw material preparation (oyster meat, smoked salt solution)

1) Oyster meat

Raw material oysters were kept frozen until the experiment of Example 1 at -20 ℃ through shelling, screening process after washing the shell.

The oysters were washed and dehydrated by immersion for 1 to 2 hours at 37 ° C. of water 10 times the weight of oyster meat.

2) smoked salt solution

Smoked solution 40% by weight, brine 40% by weight, rhubarb extract 13% by weight, garlic extract 5% by weight, excipient 2% by weight.

The smoked liquor was used as dry liquor liquor, and blended with 40 wt% using charcoal kiln liquor, which thermally decomposed wood through air.

The brine was mixed with 40% by weight using a domestic sun salt.

The rhubarb extract was purchased from Ulleung-gun, Gyeongsangbuk-do, and blended with 13% by weight.

The garlic extract, after cutting the root portion and using only white whole garlic portion aged for 90 hours at 90 ℃ in a stainless steel steamer, it was blended in 5% by weight.

The excipient may include lactose, glucose, gelatin, etc., to be mixed with the shellfish by improving the viscosity of the smoked dye solution and blended at 2% by weight.

(2) Smoked salt paper

After adding 29% by weight of the smoked salt solution to 71% by weight of the oyster shell meat, it was dyed for 3 minutes.

The salt paper was soaked for 3 minutes in a tank containing smoked salt solution.

(3) seasoning liquid immersion

The salted oysters were soaked in the seasoning dipping solution for 33 hours to maintain the inherent taste and aroma of the oyster.

The seasoning immersion liquid is a pepper oil having a spicy taste by mixing 10 parts by weight of canolai oil in 1 part of red pepper powder obtained by slicing dried pepper including red pepper seeds and heating at 150 ° C. for 30 minutes. The reason for immersing in the shellfish is to prevent the evaporation of water from the surface of the oyster shells soaked prior to the drying step and to give gloss to the salted oyster shells.

(4) Hot air drying

Seasoned oyster meat was semi-dried at 40 ° C. for 22 hours using a hot air dryer (HB-502L, Hanbaek).

In the case of semi-drying at 70 ° C. for 24 hours, the tissues of seasoned oyster meat were broken or dried and excluded.

(5) Cold air drying

The heat-dried oyster shells were cold-dried at 15 ° C for 20 hours using a cold air dryer (Youngil E & G).

(6) sealed by dry canning

The vessel containing the cold air dried oyster meat was sealed under vacuum 25 cm / Hg.

The surface of the canned packaging is cleaned and dried prior to sterilization.

(7) sterilization

Dry canned sterilization was sterilized for 35 minutes at 130 ℃ by a hydrothermal retort method.

 Experimental Example 1 [Sensory test]

In Experimental Example 1, the sensory test was performed on the dried oyster shells prepared in Example 1. The sensory test was carried out for 30 people, and divided into six items including color, aroma, taste, texture, texture, and overall preference, and measured by the symbol scale method of 10 out of 10. The results are shown in Table 3 below.

Item Example color 0.9 incense 0.5 flavor 0.6 Organization 0.6 Texture 0.8 Overall preference 0.68

As shown in Table 3 above, it can be seen that the overall evaluation was excellent in all items, and in particular, the texture and texture were improved by obtaining 0.9 and 0.8 in color and texture, respectively.

Experimental Example 2 [Shellfish Drying Inspection]

The dry oyster shells prepared in Example 1 of the Experimental Example 2 were subjected to a dry test.

Moisture content during drying was analyzed by the atmospheric pressure drying method, and measured when the weight of the sample reached an unchanged content.

The moisture content is shown in the following equation.

(Weight before drying-weight after drying

   Moisture Content (%) = ------------------------------- x 100

 Weight before drying

22 hours hot air drying at 40 ℃ Cold air drying at 15 ℃ for 20 hours

As shown in Table 4, the visual state is good, and the final cold air dried oyster shell meat has a water content of 50%.

Therefore, it was judged that drying was well done.

Example 2

(1) Raw material preparation

The same raw material as in Example 1 was prepared.

(2) Smoked salt paper

After adding 39% by weight of the smoked salt solution to 61% by weight of oyster shell meat, the mixture was stirred for 5 minutes.

(3) seasoning liquid immersion

The salted oyster meat, as in Example 1, was immersed in the seasoning dipping solution and soaked for 48 hours. (Same conditions as Example 1)

(4) Hot air drying

Seasoned oyster meat was semi-dried at 55 ° C for 25 hours using a hot air dryer (HB-502L, Hanbaek).

(5) Cold air drying

Hot-dried oyster shells were melted in a cold air dryer (Youngil E & G Co., Ltd.) for 24 hours at 10 ° C.

(6) sealed by dry canning

Sealing was performed under the same conditions as in Example 1 under vacuum 25 cm / Hg.

(7) sterilization

Sterilization was performed at 130 ° C. for 35 minutes by the hydrothermal retort method under the same conditions as in Example 1.

 Experimental Example 3 [Sensory Test]

Thirty subjects under the same conditions as in Experiment 1 were examined.

Item Example color 0.4 incense 0.7 flavor 0.4 Organization 0.4 Texture 0.3 Overall preference 0.44

As shown in Table 5 above, overall preference was 0.44 in all items compared to Table 1, which was 0.24 less than Experimental Example 1. In particular, it was found that the texture was reduced by obtaining a poor score in color and texture.

Experimental Example 4 [Dried Meat Inspection]

The dry oyster shells prepared in Example 2 of the Experimental Example 2 were subjected to a dry test.

Moisture content during drying was analyzed by the atmospheric pressure drying method, and measured when the weight of the sample reached an unchanged content.

The moisture content is shown in the following equation.

(Weight before drying-weight after drying

   Moisture Content (%) = ------------------------------- x 100

 Weight before drying

Hot air drying at 55 ℃ for 25 hours Cold air drying at 10 ℃ for 24 hours

As shown in Table 6, the overall visual condition is poor, and the final cold air dried oyster shell meat has a moisture content of 43%.

Therefore, it was found that there was no merchandise value because the drying was so great that the organization was broken or dried out.

Table 7 shows the drying result of the oyster shells after the hot air drying step (S40) and cold air drying step (S50) of the dry canned shellfish manufacturing method according to the present invention.

As shown in Table 7, the result of drying at 10 ° C., 40 ° C., and 70 ° C. for 12 hours, 24 hours, and 48 hours, respectively, was shown as a bar graph. When it was dried or dried at 10 ℃, it was judged to be economically unsuitable. The drying temperature and time of the shellfish of the present invention is 22 hours hot air drying at 40 ℃ above, 20 hours cold wind drying at 15 ℃ to improve the texture while maintaining the original shape even when the shell is dried to increase the consumer's preference It can be seen that there is an effect.

This invention can be implemented in other various forms, without deviating from the mind or main character. The above-described embodiments are merely examples in all respects and should not be interpreted limitedly by the contents described in the detailed description of the specification. All variations and modifications belonging to the equivalent scope of the claims are within the scope of the present invention.

S10: Raw material preparation step S20: Dyeing step
S30: seasoning dipping step S40: hot air drying step
S50: cold air drying step S60: sealing step
S70: Sterilization Step

Claims (5)

A raw material preparation step of selecting shellfish and preparing shellfish shelled from shellfish and smoked salt solution (S10);
A dyeing step (S20) of manufacturing the salted skin by dyeing the skin of the raw material preparation step (S10) with the smoked dye solution;
Seasoning solution immersion step (S30) for producing the seasoned shellfish by immersing the salted shellfish in the salting step (S20) in the seasoning immersion liquid;
Hot-air drying step (S40) for producing a heat-dried shellfish by semi-drying the seasoned shellfish seasoned in the seasoning liquid immersion step (S30) for 20 to 26 hours at 35 to 45 ℃ in a hot air dryer;
Cold-air drying step (S50) for producing a cold-dried shellfish by cold-drying the hot-dried shellfish semi-dried in the hot-air drying step (S40) for 12 to 24 hours at 10 to 20 ℃ in a cold air dryer;
Sealing step (S60) for sealing the cold-dried shellfish dried in the cold air drying step (S50) in a canned vacuum condition of 20 ~ 30cm / Hg; And
Consists of sterilization step (S70) for sterilizing by the retort method in the sealing step (S60),
Smoked salt solution of the dyeing step (S20), the smoker solution 35 to 40% by weight, brine 35 to 40% by weight, rhubarb extract 8 to 15% by weight, garlic extract 5 to 12% by weight, excipient 2 to 5% by weight Dry canning method of shellfish, characterized in that the mixture is made. delete The method according to claim 1,
The seasoning immersion liquid of the seasoning liquid immersion step (S30), mixed with any one or more of canolai oil, soybean oil or olive oil to 10 parts by weight to 1 part by weight of red pepper powder obtained by slicing dried pepper containing red pepper seeds 30 to 150 ℃ 30 Dry canned manufacturing method of shellfish, characterized in that the filtered after heating for minutes. The method according to claim 1,
In the hot air drying step (S40), semi-dried so that the moisture content of the seasoned shellfish to 45 to 50%, in the cold air drying step (S50), the dry drying of the shellfish, characterized in that the hot-air dried shellfish Canning method. Dry canning of shellfish prepared by any one of claims 1, 3 or 4.

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