KR102240365B1 - Method for Manufacturing Squid Sundae - Google Patents

Abstract

The present invention relates to a method of manufacturing a squid sundae in which a squid body is thinly formed into several sheets and then used as a sundae to prepare a sundae.
Since the squid sundae manufactured by the method of the present invention uses squid cloth as a sundae, you can enjoy the unique flavor of squid meat, and the size of each part is constant, so that it is possible to provide a squid sundae with a uniform taste. Since it is scooped and used as a sundae, the composition ratio of sundae and sundaeso is appropriate, so the flavors of sundae and sundae are harmoniously harmoniously harmonized, and several sundae can be manufactured with a single squid, reducing the manufacturing cost.

Description

Method for Manufacturing Squid Sundae{Method for Manufacturing Squid Sundae}

The present invention relates to a method of manufacturing a squid sundae in which a squid body is thinly formed into several sheets and then used as a sundae to prepare a sundae.

Sundae is one of the traditional foods produced by filling sundae-so, which is a mixture of vermicelli, pork, pork linen, tofu, vegetables, and various seasonings, in a sundae (shell) consisting of pig intestines, and cooking it in hot water or steam. Is one.

Since various meats and vegetables are evenly mixed in Sundae, animal and vegetable nutrients are properly blended, and carbohydrates such as glutinous rice and vermicelli are used, so it is suitable as a snack or meal substitute. Low-fat, low-calorie, and vitamin-based ingredients are used as ingredients. Rich in A, C and fiber, and high in iron, it is effective against anemia and dizziness, and is known as a good nutritional food for children and women, especially pregnant women.

However, the pig intestines and seonji used in sundae provide the unique color, flavor, and texture of sundae, but have a unique odor, so the preference of eaters sensitive to odors such as infants, adolescents, and foreigners is low, so even though sundae is a high protein and functional nutrient food. Nevertheless, there is a problem that the consumer group cannot expand and is limited to some.

In addition, as consumers' interest in health and diet increases, a new material sundae is required to break away from the conventional sundae, which is mainly made of pigs.Therefore, in recent years, unlike traditional sundae, chalpsundae and vegetables as the main ingredient are different from traditional sundae. Vegetable sundae, which is the main ingredient, and vermicelli along with meat, and assorted sundae, which mainly contain vegetables, are being released, and attempts to meet the diverse needs of consumers are in progress.

Among these attempts, squid sundae, which has a unique flavor by using the squid body as the shell of the sundae, has been proposed.For example, the body of the squid is used as the shell, and the contents of the body containing vermicelli as the main raw material are filled, heated and cooled, and then cut. Method (Korean Patent Laid-Open Publication No. 1999-0085512), separating the body and legs of the squid with the internal organs removed, immersing it in a seasoning solution of 0-5 ℃, heat-treating at 100 ℃, and filling the seasoned rice into the squid body, and here After completing the shape by attaching the legs to the body, drying at 50 ℃, cooling and vacuum packaging, followed by autoclaving at 120 ℃ (Korean Patent Laid-Open Patent Publication No. 2001-0102810), squid ink, plants inside the body of the cuttlefish with the intestines removed Fill the extract of herbal medicines and natural antioxidants, repeat the freezing and thawing operations for 24 hours in the range of 8 to -8 ℃ 3 to 5 times, then take them out of the thawed state and dry them in a vacuum dryer at 40 to 45 ℃. Method (Korea Laid-Open Patent Publication No. 2012-0011187), the body of the squid with the intestines removed is sequentially immersed in pine needle aging solution, alkaline ionized water, laurel leaf concentrate, sodium hydrogen carbonate, and acidic ionized water, and then sterilized using an ultraviolet sterilizer. After washing with purified water, a method of filling and heating sundaeso, which is a mixture of steamed glutinous rice and vegetables, inside the body of a squid is proposed.

The above methods have the advantage of improving the flavor of sundae by harmonizing squid meat, ink, vegetables, carbohydrates, and medicinal materials to achieve a nutritional balance and to feel a new and unique taste.However, as the catch of squid gradually decreases, the price of squid sundae increases. The manufacturing cost is high and the thickness of the squid body is thick, so you can enjoy the unique texture, taste, and aroma of squid, but it does not provide a harmonious flavor with sundae-so, and because the inner diameter of the squid body is not constant, the filling amount of sundae-so varies depending on the body part. There is a disadvantage that the taste of squid sundae is not constant.

The present invention is to solve the above problems, while using a squid body part as a sun evacuation instead of a pig intestine, it is to provide a method for manufacturing a squid sundae with a harmonious taste and a constant taste while using a squid body part instead of a pig intestine. .

In order to solve the above problem, the present invention comprises the steps of separating and washing the body part after halting squid; Floating the washed squid body thinly parallel to the wide surface; Mixing lotus root extract with the squid fabric; Preparing sundaeso; Rolling and shaping the squid captives mixed with the lotus root extract; Steaming so that the center temperature of the molded product is 70° C. or higher; And cutting the steamed molded product; and before or after mixing the lotus root extract in the squid cloth, microwaves are irradiated on the squid cloth for 3 to 5 minutes. do.

In this case, the washing step is preferably performed by washing the separated squid body with salt water having a salinity of 5 to 10% by weight, immersing it in the salt water for 5 to 10 minutes, and then removing it.

In addition, it is preferable that the squid fabric has a width × length × thickness of 80 to 200 × 80 to 200 × 1 to 3 mm.

In addition, the sundaeso is 35 to 45% by weight of ground squid, 15 to 25% by weight of fish meat, 8 to 12% by weight of starch, 5 to 10% by weight of flour, 3 to 7% by weight of crushed carrot, 1 to 1 of onion crushed product It is preferable to include 5% by weight, 1 to 5% by weight of soybean flour, 1 to 5% by weight of seasoning, 0.1 to 1.0% by weight of glycerin, and 0.1 to 1.0% by weight of guar gum.

In addition, it is preferable to apply hot water extract of rice bran to the end of the rolled squid cloth and compress it on the molded product.

In addition, it is preferable that the process of applying egg water to the surface of the molded product before or during the steaming, or applying egg water to the surface of the molded product after steaming or after cutting and cooking the egg water is added.

The squid sundae manufactured by the method of the present invention uses squid cloth as a sundae, so you can enjoy the unique flavor of squid meat, and the size of each part is constant, so that it is possible to provide a squid sundae with a uniform taste. Since it is scooped and used as a sundae, the composition ratio of sundae and sundaeso is appropriate, so the flavors of sundae and sundae are harmoniously harmoniously harmonized, and several sundae can be manufactured with a single squid, reducing the manufacturing cost.

In general, the conventional sundae is manufactured by using the intestine, which is the internal part of the pig, as a net evacuation, but in the present invention, the body part of the squid is used as the net evacuation.

Squid is a mollusk belonging to the cephalopod species, and it has a unique texture and taste, so it has high palatability and contains a large amount of nutrients such as taurine, various amino acids, betaine, and unsaturated fatty acids. It reduces cholesterol, normalizes blood pressure, promotes fat breakdown, and EPA, DHA, etc. have anticancer effects, liver detoxification, and are effective in treating diseases such as heart disease, so they are recently preferred as health foods.

Conventional squid sundae using such squid is manufactured by filling and heat-treating sundaes such as various grains, meat, vegetables, vermicelli, and seasoning in the inner space of the squid body.However, squid is more expensive than pig intestines and the squid has a thicker body. The texture is poor, and the inside diameter of the squid body is not constant, so there is a disadvantage that the taste varies by part.

In order to solve the shortcomings of the squid sundae, in the present invention, the squid body is thinly formed into several sheets, and then the squid sundae is manufactured by using it as a sundae.

As a squid used for sun evacuation, Architeuthis It is preferable to use dux ), and the great squid has ammonia odor and bitter taste, and is not well used for food due to its tough texture. I can.

First, prepare the squid body by removing the head, legs, internal organs, fins, and bones by splitting the squid, and removing the skin of the cuticle from the squid body to prevent the squid from being deformed when heated. It is desirable to do it.

Next, the squid body is cleaned. Salt water can be used as the washing water, and if necessary, the washed squid body can be salted in salt water. It is preferable to immerse it in salt water for 5 to 10 minutes.

The freshness of the squid body is increased by washing and salting in salt water, and the growth of microorganisms is suppressed, so that freshness can be maintained for a long time.In particular, when using giant squid, the ammonia smell and bitterness of the giant squid can be reduced, so the preservation and flavor of the squid sun evacuation Can improve.

Next, the washed or salted squid body is floated in parallel with the wide side, and it is preferable to thinly slice the fabric into 1 to 3 mm in thickness so as to have an appropriate texture through net evacuation. It can be cut into 80~200×80~200 ㎜ depending on the thickness and length of the.

When using giant squid as a squid, it is possible to reduce the tough texture of the giant squid through the process of making a thin fabric.In addition, the quality of the meat is tough, so it is not easily torn even when sliced thin, so the occurrence of defects due to damage during the manufacturing process and distribution of sundae is reduced. .

Next, the lotus root extract is mixed with the squid cloth, and the lotus root contains a lot of polyphenols and vitamin C components, and it has antibacterial activity to increase the storage capacity of squid sundae, and in particular, it contains a lot of mucin that helps digestion of protein. Improves digestion and absorption of sun evacuation.

The lotus root extract may be a juice obtained by juiced lotus root, a hot water extract obtained by mixing lotus root with water and boiled to remove solids, or a hot water extract concentrate obtained by heating and concentrating the hot water extract. It may be carried out by mixing lotus root extract or by immersing squid cloth in lotus root extract and then removing it.

In addition, it is preferable to irradiate the squid cloth mixed with the lotus root extract with microwaves to remove moisture inside the squid cloth, and microwaves having a frequency between 300 ㎒ and 300 ㎓ induce molecular motion and ionic conduction of the dielectric to cause heat. In the case of water, since the electric field change of water molecules (electric dipole) is slower than that of the microwave electric field change, it acts as a resistance of the microwave electric field change and generates vibrational heat and is heated.

Microwaves that are widely used in everyday life can be exemplified by electromagnetic waves used in microwave ovens. Microwaves in microwave ovens generally have an output of 0.2 to 3 ㎾ at a frequency of 2.45 ㎓, and these microwaves are applied to a squid bag. When irradiated for 5 minutes, microwaves directly reach the inside as well as the surface of the squid bag and heat the moisture, so that the moisture inside and outside the squid bag can be quickly removed.

The microwave irradiation may be performed before mixing the lotus root extract in the squid bag, and since the meat quality of the squid is denser than that of other fish, the lotus root extract does not penetrate the squid bag well, but the microwave is irradiated to the squid bag first inside the squid bag. If the lotus root extract is mixed after removing the moisture in the squid, the lotus root extract can more easily penetrate into the inside of the squid bag, thereby increasing the storage and digestive absorption of squid net evacuation.

Next, prepare sundaeso.

Sundae beef can be prepared by blending squid crushed product, fish meat, starch, flour, carrot crushed product, onion crushed product, soybean flour, seasonings (flavored sake, salt, garlic, soy sauce, MSG, etc.), glycerin, guar gum, etc. Squid ground 35-45% by weight, fish meat 15-25% by weight, starch 8-12% by weight, flour 5-10% by weight, carrot ground 3-7% by weight, onion ground 1-5% by weight, soy flour 1 It can be composed of ~5% by weight, seasoning 1-5% by weight, glycerin 0.1-1.0% by weight, and 0.1-1.0% by weight of guar gum, but the blending ratio is adjusted or other types of ingredients are added or substituted according to the dietary nature of the eater. The squid crushed material may be used by grinding the legs and fins of the squid removed when preparing the squid body.

When the sundaeso and the sundaeso are prepared as described above, the sundaeso is rolled in a round shape with the sundaeso, and the squid cloth has weak adhesive strength, so apply an adhesive solution to the rolled end and bind it to prevent the molded product from loosening.

It is preferable to use rice bran hot water extract as the adhesive solution, and rice bran produced from sea bream for 2 to 7 minutes is more preferable, and when water starts to boil after mixing and heating the rice bran, the heating is stopped and the heating is stopped for a certain period of time, for example, 1 After a period of time, the solids are removed to obtain hot water extract of rice bran.

This hot water extract of rice bran contains starch of rice component and is viscous, so the end of the cuttlefish can be bound to the surface of the molded product.In addition, the rice bran contains vegetable protein with high quality amino acid composition, fat, calcium, Contains minerals such as phosphorus, sodium and iron, vitamins, and nutrients such as GABA, providing useful effects to the human body.

In particular, phytic acid, γ-rizanol, ferulic acid, tocotrienol, ceramide, sterol, and triterpene alcohol contained in rice bran ), tocopherol, etc. have the effect of inhibiting arteriosclerosis, preventing cardiovascular disease, and preventing colon cancer, and also provides an effect of increasing the storage capacity of squid sundae because of its antioxidant activity.

Next, the round molded product is steamed, and the center temperature of the molded product is cooked to be 70°C or higher, preferably 70 to 90°C, taking into account the thickness of the sun shelter, the diameter of the sundae, and the coagulation of squid protein by steaming. Steam for 3~7 minutes with steam at 110~130℃ to ensure that the sundaeso is sufficiently cooked and the sun shelter is not hardened.

Squid sundae is prepared by cutting the steamed molded product into a size suitable for eating, and the visual taste and taste texture may be added by applying egg water to the surface of the molded product before, during, after steaming, or after the steaming.

If egg water is applied before or during steaming, the egg water is solidified by the heat of steam, and the egg can be coated on the surface of the molded product without a separate heating process.If the egg water is applied after steaming, it is heated separately to solidify the egg water. Although the process is necessary, the steam is in direct contact with the squid net evacuation during the steaming process, so the sundaes and cattle are cooked more quickly, and if you apply egg water after cutting, the egg water will have the same effect as the case of applying egg water after the above steaming. Since it is coated on the cut part, it is prevented that the sundaeso escapes and escapes from the sun evacuation.

The squid sundae produced as above is a sundae, and can provide a unique flavor to the eaters by using a squid cloth instead of the pig intestine that is commonly used as a sundae, and it can be manufactured at low cost. It has the advantage of no difference.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are for illustrative purposes only, and the present invention is not limited by the following examples, and can be substituted and equivalent to other examples within the scope not departing from the technical spirit of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains.

<Example 1>

After naturally defrosting frozen giant squid from Chile, the head, legs, intestines, fins, and bones were removed by splitting them to prepare the squid body, and the skin of the squid body surface was removed.

After preparing salt water of 8% by weight, the squid body from which the epidermal skin was removed was cleaned, and then immersed in salt water of 8% by weight for 8 minutes, and then it was removed to drain the water.The drained squid body was parallel to the wide side. The fabric was cut into thin slices of 2 mm thick and cut into width x length = 100 x 100 mm to prepare a net evacuation.

3 kg of drinking water was poured into 1 kg of lotus root, boiled for 30 minutes, filtered to prepare a lotus root extract from which solids of lotus root were removed, and the lotus root extract was cooled to room temperature, and the squid bag was immersed in it for 30 minutes, and then dried out. I made it.

Squid ground product 400 g, fish meat 200 g, starch 100 g, wheat flour 80 g, carrot ground product 50 g, onion ground product 30 g, soybean flour 30 g, salt 7 g, mash Sundaeso was prepared by mixing 5 g of garlic, 5 g of garlic, 5 g of soy sauce, 5 g of MSG, 5 g of glycerin, and 5 g of guar gum, and 500 g of water was added to 100 g of rice bran produced when rice was polished with a 5-minute sea bream. When the water started to boil by pouring and heating, the heating was stopped and filtered after 1 hour to obtain a rice bran hot water extract from which solids were removed.

Put the sundaeso on the drained sun evacuation, roll it in a round shape with a diameter of 25 mm, and then apply the hot water extract of rice bran on the end of the sun evacuation, and then press the horse to the molded material so that the end portion is bound to the molded material so that the molded product does not loosen. I did.

The molded product was put in a steamer and steamed with steam at 120° C. for 5 minutes to cook sundae and then divided into 10 equal portions in a width of 10 mm to prepare squid sundae.

<Example 2>

In Example 1, a squid sundae was prepared in the same manner as in Example 1, except that the sundae, which was immersed in lotus root extract and drained, was dried by heating in a microwave oven (1000 W) for 4 minutes.

<Comparative Example>

In Example 1, a squid sundae was prepared in the same manner as in Example 1, except that the sundae was not immersed in the lotus root extract and rolled with sundaeso as it was.

<Test Example 1> Analysis of texture

Using commercially available squid sundae as a control, the squid sundae prepared in Examples 1 and 2 and Comparative Examples were compared for hardness, springiness, cohesiveness, and adhesiveness.

The firmness represents the degree of firmness of the sundae, and the elasticity is the property of returning to its original state when the deformed material removes the force, and it can be said to be a sense of the rubber-like elasticity in the mouth, and the cohesiveness is that the ingredients and ingredients of the sundae are closely combined and chewed. It is a property that gives a sticky feeling because it is not easily loosened when pressed, and the adhesiveness can be said to be the force necessary to remove the sundae, tongue, teeth, and oral surfaces while the surfaces are attached to each other.

The prepared sundae was put in a physical property analyzer (Texture Analyzer, TA-XT2, manufactured by Stable Micro Systems, UK) and measured repeatedly 10 times, and a compression test was conducted using a plunger with a diameter of 3.5 cm and a flat surface. And the average values are shown in Table 1 below.

Texture analysis result Robustness Elasticity Cohesiveness Adherence Example 1 1104.5 0.92 0.55 -15.2 Example 2 1133.2 0.88 0.53 -15.4 Comparative example 1112.7 0.85 0.48 -14.9 Control 1178.1 0.97 0.45 -15.0

As shown in Table 1, the solidity was the largest in the control group using whole squid as a net evacuation, and Example 2, which was immersed in lotus root extract and heated in a microwave oven, was the next largest, and the net evacuated was immersed in lotus root extract and in a microwave oven. Example 1 without heating showed the lowest result, the elasticity was the largest in the control group and the next largest in Example 1, and the comparative example not immersed in the lotus root extract showed the lowest result.

The cohesiveness was large in the order of Example 1, Example 2, Comparative Example, and Control, and all of the adhesiveness showed negative values and there were slight differences, but there was no significant difference.

Analyzing the above results, since Example 1, in which the net evacuation was immersed in the lotus root extract, showed a result that the firmness was lower and the elasticity and cohesiveness was higher than that of the comparative example in which the net evacuation was not immersed in the lotus root extract, the lotus root extract softened the squid cloth. It is judged that it is elastic and gives a chewy texture, and from the result that Example 1, in which the sun evacuation was not heated in a microwave oven, was less sturdy than Example 2, which was heated in a microwave oven, the sun evacuation was electronic. It can be seen that when heated in the range, the internal moisture of the squid bag is removed, and the sun evacuation becomes a little harder.

The control group using whole squid as a sun evacuation is expected to act as an impeding factor in feeling the taste of sundaeso, although the thickness of the sundae is thicker than the example in which the squid was sliced and used as a net evacuation. .

<Test Example 2> Storage property measurement

The number of viable bacteria was measured according to the BAM (bacteriological analytical manual) method for the squid sundae of Examples, Comparative Examples and the control group, and after storing the squid sundae of each group at room temperature for 3 days, 30 g each aseptically taken and 300 ml of sterile physiological saline Was added and homogenized at 10000 rpm for 90 seconds.

The number of viable cells was converted into CFU (colony forming unit) per 1 g, and measured three times and the average value is shown in Table 2 below.

Storability measurement result Viable cell count (CFU/g) Example 1 8 Example 2 5 Comparative example 25 Control 38

From the results of Table 2, it can be seen that the antibacterial action of lotus root increases the storage properties of squid sundae when immersed in lotus root extract (Examples 1 and 2). Therefore, it is judged that the growth of bacteria increased.

Therefore, it can be seen that when squid is used as a net evacuation, it is preferable to thinly process the sundae and add lotus root extract with antibacterial activity to increase the storage properties of squid sundae.

<Test Example 3> Sensory test

The taste, aroma, color, chewing texture, and overall acceptability of the prepared squid sundae were measured by a 5-point scale method, targeting all 70 men and 5 men and women from their teens to their 70s, respectively, and the average values are shown in Table 3 below. .

Sensory test result flavor incense color Texture Overall preference Example 1 4.0 4.0 3.8 4.1 4.0 Example 2 4.3 4.2 3.7 4.3 4.2 Comparative example 3.8 3.5 3.5 4.0 3.7 Control 3.5 3.3 4.1 3.3 3.4 5: very good, 4: good, 3: moderate, 2: bad, 1: very bad

As shown in Table 3, in terms of taste, aroma, and texture, Example 2 was the best, Example 1 was the next, and the control group was the lowest. When the internal moisture of the sundrain was removed, the taste and texture increased due to the proper thickness and dryness of the sundrain, and as the moisture was removed, the fishy smell of the squid was reduced, which improved the scent evaluation.

In the control group, there were many opinions that the taste of sundaepi and sundae-so was too thick, the taste of sundae-pi and sundae-so was not harmonious with each other, the texture of chewing sundae-so was strong, and it did not match the soft texture of sundae-so, and that the fishy smell of sundae-pi impaired the flavor of sundae.

As for the color, the control group received the highest score because the squid skin color was displayed as it was, but in the overall acceptance degree, the example was evaluated higher than the comparative example and the control group, confirming the commerciality of the squid sundae according to the present invention.

Claims (7)

Separating and washing the body part after splitting the squid;
Floating the washed squid body thinly parallel to the wide surface;
Mixing lotus root extract with the squid fabric;
Preparing sundaeso;
Rolling and shaping the squid captives mixed with the lotus root extract;
Steaming so that the center temperature of the molded product is 70° C. or higher; And
Including; cutting the steamed molded article,
A method for producing squid sundae, characterized in that before or after the lotus root extract is mixed in the squid cloth, microwaves are irradiated on the squid cloth for 3 to 5 minutes. The method according to claim 1,
The washing step is a method of manufacturing squid sundae, characterized in that it is performed by washing the separated squid body with salt water having a salinity of 5 to 10% by weight, immersing it in the salt water for 5 to 10 minutes, and then removing it. The method according to claim 1,
A method of manufacturing squid sundae, characterized in that the width × length × thickness of the squid fabric is 80 to 200 × 80 to 200 × 1 to 3 mm. delete The method according to claim 1,
The sundaeso is 35 to 45% by weight of ground squid, 15 to 25% by weight of fish meat, 8 to 12% by weight of starch, 5 to 10% by weight of flour, 3 to 7% by weight of ground carrot, 1 to 5% by weight of ground onion %, 1-5% by weight of soybean flour, 1-5% by weight of seasoning, 0.1-1.0% by weight of glycerin, and 0.1-1.0% by weight of guar gum. The method according to claim 1,
A method of manufacturing squid sundae, characterized in that applying hot water extract of rice bran to the end of the rolled squid cloth and compressing it on the molded product. The method according to claim 1,
The method of manufacturing squid sundae, characterized in that the process of applying egg water to the surface of the molded product before or during the steaming, or applying egg water to the surface of the molded product after steaming or cutting and cooking the egg water is added.