KR20180135678A - Manufacturing method of squid Gijungdduck with enzymatic squid hydrolysate - Google Patents

Abstract

The present invention relates to a method for preparing squid rice cake with added squid enzyme hydrolyzate.
The process for preparing squid rice cake with added squid enzyme hydrolyzate according to the present invention comprises a step of pretreatment of squid meat to separate and crush the squid individual; A process for producing and separating hydrolysates by enzymatic digestion to produce squid enzyme hydrolysates by digesting the ground squid meat using Alcalase 2.4L, a protease; Preparing a rice flour by immersing the washed rice in water and pulverizing it, preparing a dough using crushed rice flour and squid enzyme hydrolyzate; And a process for producing the squid enzyme hydrolyzate pre-meal rice cake to prepare the pre-rice cake of the squid enzyme hydrolyzate by aging the dough, primary fermentation, agitation, secondary fermentation and aging.
According to the present invention, by manufacturing squid rice cake using squid enzyme hydrolyzate, it is possible to alleviate or eliminate the unique fermentation odor that may be caused by takju, which is added to the rice cake, It is excellent in the degree of cohesion and has a high sensual characteristic, so that it can satisfy consumers' preference.

Description

Technical Field [0001] The present invention relates to a method for preparing squid rice cake with squid enzyme hydrolyzate,

The present invention relates to a process for preparing squid rice cake with added squid enzyme hydrolyzate, and more particularly, to a process for preparing squid rice cake using squid enzyme hydrolyzate, The present invention relates to a method for preparing squid rice cake with squid enzyme hydrolysates capable of alleviating or eliminating fermentation odor, having high nutritional value, excellent dough consistency, and high sensory characteristics and satisfying consumer preference.

Unlike other rice cakes, it has a porous structure (expanded sea surface structure), which is very soft and maintains a high degree of preference due to its unique texture. It is one of our oldest traditional foods.

This rice cake is a fermented food made by fermenting rice flour with fermentation after adding fermented rice flour, and it is a food with a sour taste and smell mixed with other rice cake. It is easy to digest and absorb when compared to other rice cakes. It is slow in aging, It is also excellent food.

Gwangjedok has low pH of 4 ~ 5 due to organic acids such as lactic acid and acetic acid which are formed during the fermentation process. It is difficult to grow germs other than acid-resistant microorganisms such as yeast and lactic acid bacteria, thereby inhibiting the growth of pathogenic bacteria. It is a typical food that contributes.

Also, it is known as a representative summer rice cake with excellent shelf stability due to its low acidity, and it is characterized by sour taste, sour and sweet taste.

Rice, which is used as the main raw material for rice cake, is digested and absorbed from the body into glucose and is used as an energy source. The ratio of essential amino acids is higher than wheat and the utilization rate is also excellent. In particular, rice protein is known to reduce blood cholesterol and triglyceride levels.

On the other hand, squid has high palatability due to its unusual texture and flavor, and is a representative nutritious food rich in free amino acids and various nutrients. It is widely used as a food material such as ash, dried product, seasoned product, come.

According to Choi's study (2015), hydrolysis of these squid resulted in higher water content than the freeze-dried squid samples, which resulted in excellent efficiency as a food additive. Gly, Pro, Ala , Ser, and Glu and Asp, which are rich in flavor, and IMP, which is a tin component, among the nucleic acid - related substances.

In addition, DPPH radical scavenging activity which can be used as a scale to inhibit aging in the human body, hydroxyl group inhibitory activity, oxidative hydrogen peroxide inhibitory activity, tyrosine inhibitory activity, ACE inhibitory activity And it was proved that it could be used as a health-oriented functional material.

On the other hand, in Korean Patent Laid-Open Publication No. 10-2002-0027988 (method of manufacturing squid rice cakes), the frozen squid is defrosted and then the inside of the squid is removed and washed. Then, the squid meat that has been crushed is sufficiently mixed with salt, flour or rice flour, carrot and onion Korean Patent Laid-Open Publication No. 10-2010-0124387 (a method of manufacturing squid rice cake based on squid meat raw material) discloses a method of controlling the acidity and disinfecting and disinfecting, followed by mixing with water, a sweetener, A technique in which rice flour is mixed with squid meat and steamed with a high-temperature steam steamer is disclosed.

Korean Patent Laid-Open No. 10-2010-0124862 (a method of manufacturing squid bread using squid natural extract), squid meat was heated and cooked by heating with an autoclave, and then hydrolyzed with proteolytic enzymes, (Japanese Patent Application Laid-Open Publication No. 10-0044448 (a method of manufacturing squid bread and squid bread prepared by using the same) includes a powdered cuttlefish To prepare a dough, mixing the cooked mushroom and viscera with bean curd refuse to prepare baking powder, injecting it, shaping it into squid shape, and baking it.

Korean Patent Laid-Open Publication No. 10-2006-0078805 (a method of producing noodles based on squid and mulberry leaves) includes squid powder and mulberry leaf powder prepared by sterilizing and hydrolyzing squid and lyophilized to prepare noodles And the like.

However, there have been reports of studies using squid meat or squid meat hydrolyzate of the prior art so far, but research on the development of rice cakes or fermented rice cakes using enzymatic hydrolysates of squid meat has not been reported so far.

Korean Patent Laid-Open No. 10-2010-0057969 (published on June 03, 2010) Domestic registered patent No. 10-1589221 (registered on Jan. 21, 2016) Domestic registered patent No. 10-1339786 (registered on December 04, 2013)

The present invention relates to a process for preparing a crude rice cake using a squid enzyme hydrolyzate, which can alleviate or eliminate the unique fermentation odor that may be caused by the takju added to the rice cake, and has excellent nutritional qualities, excellent dough consistency, And a squid enzyme hydrolyzate capable of satisfying consumers' preference due to their high quality.

In addition, the present invention provides health-oriented functional squid rice cake with various functions of hydrolyzate as well as imparting refreshing sensation, supplementing proteins that may be lacking in conventional rice cake, improving pore problems, ) Which is expected to be improved in squid enzyme hydrolyzate of squid.

In addition, the present invention is based on the recent consumption of rice, which is continuously decreasing in accordance with changes in the eating habits of meat, fruit and milk products due to the recent economic development and westernization, and accordingly, And a squid enzyme hydrolyzate added to the squid rice cake.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

The process for preparing squid rice cake with added squid enzyme hydrolyzate according to the present invention comprises a step of pretreatment of squid meat to separate and crush the squid individual; A process for producing and separating hydrolysates by enzymatic digestion to produce squid enzyme hydrolysates by digesting the ground squid meat using Alcalase 2.4L, a protease; Preparing a rice flour by immersing the washed rice in water and pulverizing it, preparing a dough using crushed rice flour and squid enzyme hydrolyzate; And a process for producing the squid enzyme hydrolyzate pre-meal rice cake to prepare the pre-rice cake of the squid enzyme hydrolyzate by aging the dough, primary fermentation, agitation, secondary fermentation and aging.

In the pretreatment process of the cuttlefish meat, the frozen squid was taken out from the freezer and defrosted at a temperature of 5 to 10 ° C to separate the squid, and the legs, the skin and the organs were removed, washed 2 to 3 times, Followed by grinding for 1 to 3 minutes.

The hydrolyzate by enzymatic digestion is prepared by mixing 2 to 3 times as much purified water as the above-ground squid meat, adding 2.4 wt% of Alcalase to 2.4 wt% of the raw material weight, stirring the mixture at 50 to 60 캜 The reaction was carried out in a constant temperature water bath or shaking incubator at pH 7.0 to 7.5 for 5.5 to 6.5 hours and then the squid meat was hydrolyzed with an enzyme and then centrifuged at 8,000 to 12,000 x g for 15 to 30 minutes using a centrifuge, The hydrolyzate can be prepared and separated by obtaining a liquid.

The squid enzyme hydrolyzate hydrolyzate is prepared by dipping the washed rice in water for 3 to 5 hours, dehydrating it, and then pulverizing it twice using a pulverizer or a stone roller machine, 1 to 10 parts by weight of squid enzyme hydrolyzate, 15 to 25 parts by weight of water, 0.5 to 3 parts by weight of Makkoli, 0.5 to 3 parts by weight of sugar, and 8 to 12 parts by weight of sucrose hydrolyzate were added to 100 parts by weight of the ground rice flour, And 8 to 12 parts by weight of salt are added and stirred, followed by kneading for 25 to 35 minutes to prepare a kneaded rice cake of squid enzyme hydrolyzate.

The squid enzyme hydrolyzate is prepared by agitating the dough in an incubator at 20 to 30 ° C for 5 to 7 hours after primary fermentation and aging for 3 minutes to allow fermentation to proceed in the whole dough, Then, after the fermentation of the second fermentation was carried out again under the same conditions, it was taken out, steamed in a steamer at 90 to 95 ° C for 0.5 to 1.5 hours, and then taken out and cooled at room temperature for 1 hour to prepare squid enzyme hydrolyzate can do.

The details of other embodiments are included in the detailed description.

The present invention relates to a process for preparing a crude rice cake using a squid enzyme hydrolyzate, which can alleviate or eliminate the unique fermentation odor that may be caused by the takju added to the rice cake, has excellent nutritional qualities, It can meet consumers' preference due to high characteristics.

In addition, the present invention provides health-oriented functional squid rice cake with various functions of hydrolyzate as well as imparting refreshing sensation, supplementing proteins that may be lacking in conventional rice cake, improving pore problems, ) Can be expected to improve.

In addition, the present invention is based on the recent consumption of rice, which is continuously decreasing in accordance with changes in the eating habits of meat, fruit and milk products due to the recent economic development and westernization, and accordingly, You can contribute.

In addition, the present invention has developed a new processed food using squid, thereby contributing to the pursuit of profit of the company by diversification of products, and by developing high value-added products utilizing squid materials, high added value And it is possible to meet consumers' desire to avoid chemical seasoning (MSG) by developing and producing a new product, squid rice cake.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a view illustrating a process for producing a squid enzyme hydrolyzate according to the present invention.
FIG. 2 is a diagram showing a process for preparing a crude rice cake of squid enzyme hydrolyzate according to the present invention.
FIG. 3 is a SEM photograph showing the texture of the rice cake according to the addition amount of the squid enzyme hydrolyzate according to the present invention. FIG.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, with reference to the accompanying drawings, a method for preparing cut squid rice cake with added squid enzyme hydrolyzate according to the present invention will be described in detail.

The process for preparing squid rice cake with added squid enzyme hydrolyzate according to the present invention comprises a pretreatment process of squid meat, a process for producing and separating hydrolyzate by enzymatic hydrolysis, a process for preparing squid enzyme hydrolyzate and a squid enzyme And a process for producing a hydrolyzate-based rice cake.

1. Pretreatment process of squid meat

1 is a view illustrating a process for producing a squid enzyme hydrolyzate according to the present invention.

Referring to FIG. 1, in the pretreatment process of squid meat, a frozen squid is taken out from the freezer and defrosted at a temperature of 5 to 10 ° C to remove the squid, and then the legs, Is put into a waring blender and is polished at a maximum intensity (2: Hi) for 1 to 3 minutes.

2. Preparation and Separation of Hydrolyzate by Enzymatic Decomposition

Referring to FIG. 1, the process for preparing and separating the hydrolyzate by the enzymatic hydrolysis is a step of decomposing the crushed squid meat using Alcalase 2.4L, a commercial protease.

In the present invention, the process for producing and separating the hydrolyzate by enzymatic digestion comprises mixing 2 to 3 times volume of purified water into the ground squid meat, adding 2.4 wt% of Alcalase to 2.4 wt% of the raw material weight, Deg.] C in a shaking water bath or shaking incubator at pH 7.0 to 7.5 for 5.5 to 6.5 hours. Then, the hydrolyzate can be prepared and separated by hydrolyzing the squid meat with an enzyme and then centrifuging the mixture at 8,000 to 12,000 × g for 15 to 30 minutes using a centrifuge to obtain supernatant.

3. Preparation process of squid enzyme hydrolyzate

FIG. 2 is a diagram showing a process for preparing a crude rice cake of squid enzyme hydrolyzate according to the present invention.

2, the squid enzyme hydrolyzate is prepared by dipping the washed rice (rice) in water for 3 to 5 hours, dehydrating it, and then pulverizing it using a pulverizer or a stone roller machine. Followed by preparing a rice flour having a particle size of 40 to 100 mesh. Then, 1 to 10 parts by weight of squid enzyme hydrolyzate, 15 to 25 parts by weight of water, 0.5 to 3 parts by weight of rice wine, 8 to 12 parts by weight of sugar, and 8 to 12 parts by weight of salt were added to 100 parts by weight of rice flour, And the mixture is kneaded for 25 to 35 minutes to prepare a dough of squid enzyme hydrolyzate prepared rice cake.

4. Preparation process of squid rice enzyme hydrolyzate

Referring to FIG. 2, the squid enzyme hydrolyzate crude rice cake is prepared by aging the dough in an incubator at 20 to 30 ° C. for 5 to 7 hours after primary fermentation and aging so that fermentation can proceed uniformly throughout the dough for 3 minutes After stirring, immediately pour into a mold and mold. Thereafter, the fermentation of the second fermentation is carried out again under the same conditions. The fermented rice is then taken out, steamed in a steamer at 90 to 95 ° C for 0.5 to 1.5 hours, and then taken out and cooled at room temperature for 1 hour to prepare squid enzyme hydrolyzate have.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, with reference to the accompanying drawings, a method for preparing squid rice cake with squid enzyme hydrolyzate according to the present invention will be described in more detail with reference to Examples and Comparative Examples.

<Example 1> Preparation of cuttlefish hydrolyzate of squid

In the pretreatment process of squid meat, 5kg of frozen squid was thawed in a low temperature room of 10 ° C or lower, and the individual was removed, and the legs, the internal organs and the skin were removed, washed with a water hammer and placed in a warning blender, ) For 2 minutes.

Alcalase 2.4 L enzyme was used for the preparation and isolation of squid hydrolyzate by enzymatic digestion. The enzyme was added to the squid meat at a substrate / enzyme concentration of 2.4% and hydrolyzed at 55 ° C. for 5.9 hours to obtain a pH of 7.0 Respectively. After hydrolysis, the mixture was centrifuged at 7,000 rpm for 25 minutes using a centrifuge to obtain supernatant.

Cuttlefish enzymatic hydrolysates were prepared by washing domestic rice, dipping it in water for 3 hours or longer, filtering it out, dewatering it, and then pulverizing it twice in Dollora Machine (Duksan) -100 mesh). Subsequently, 3 parts by weight of squid enzyme hydrolyzate, 15-25 parts by weight of water and 8-12 parts by weight of salt were mixed first with 100 parts by weight of rice flour, stirred until the salt melted, and then little by little into the rice flour prepared in the kneader. The viscosity was adjusted to be constant.

Next, 0.5-3 parts by weight of makkolli and 8-12 parts by weight of sugar were mixed with 100 parts by weight of the rice flour, stirred until the sugar melted, and then little by little added to the dough, followed by stirring to complete the dough.

The dough was fermented for 6 hours in an incubator at 25 ° C, taken out, stirred for 3 minutes so that the fermentation could proceed evenly throughout the dough, and then immediately poured into a square frame to form a second fermentation aging It was taken out and steamed in a steamer of 90 ° C or higher for 30 minutes. After that, it was taken out and allowed to cool at room temperature for 1 hour, and cut into pieces each having a size of 3 cm x 4 cm.

&Lt; Example 2 >

Squid enzyme hydrolyzate was prepared in the same manner as in Example 1. In Example 2, 5 parts by weight of squid enzyme hydrolyzate was included.

<Comparative Example>

The crude rice cake was prepared in the same manner as in Example 1 except that squid enzyme hydrolyzate was not added in the comparative example.

<Experimental Example 1> Physical and chemical quality characteristics of squid rice hydrolyzate

① Measurement of pH change during fermentation of rice cake dough

5 g each of dough was taken, and 25 mL of distilled water was added and dispersed uniformly for 0.5 to 2 minutes. Then, the dough and the finished product after the first fermentation and the second fermentation were measured by a pH meter.

The results of the pH measurement are shown in Table 1 below, and the pH of the dough was measured to be lower than that of the dough rice cake prepared according to the Comparative Example, in comparison with the dough rice cake added with the squid enzyme hydrolyzate prepared according to Examples 1 and 2 .

Changes in pH during fermentation of rice cake dough division Squid enzyme hydrolyzate addition amount (% by weight) Before fermentation After the first fermentation After the second fermentation After steaming Comparative Example 0 5.99 5.63 5.44 5.72 Example 1 3 6.06 5.81 5.51 5.73 Example 2 5 5.99 5.86 5.54 5.74

Means in the same column with different superscripts are significantly different (P <0.05)

② Specific volume measurement of the rice cake of the squid enzyme hydrolyzate

The polyethylene film was adhered to the surface of the rice cake, and the weight was measured. Then, the volume was measured using the water displacement method. The volume (mL / g) was calculated as the volume ratio of the rice cake to the weight of the rice cake.

The results of the specific volume measurement are shown in Table 2 below. As the addition amount of squid enzyme hydrolyzate was increased, the weight, volume and specific volume tended to increase, but there was no significant difference.

Squid enzyme hydrolyzate The specific volume of rice cake division Squid enzyme hydrolyzate addition amount (% by weight) Weight (g) Volume (mL) Specific volume (mL / g) Comparative Example 0 31.88 32.67 1.025 Example 1 3 32.26 33.08 1.026 Example 2 5 32.34 33.22 1.027

Means in the same column with different superscripts are significantly different (P <0.05)

③ Measurement of water content of cuttle rice enzyme hydrolyzate

The water content of the squid enzyme hydrolysates was determined by the AOAC (Association of Official Analytical Chemists) method using the atmospheric pressure heat drying method. The results of moisture content measurement are shown in Table 3 below, and it was significantly increased as the addition amount of squid enzyme hydrolyzate was increased.

Water content (% by weight) of cuttle rice enzyme hydrolyzate prepared rice cake division Squid enzyme hydrolyzate addition amount (% by weight) Water content (% by weight) Rice flour 39.57 Comparative Example 0 48.47 Example 1 3 49.09 Example 2 5 49.65

Means in the same column with different superscripts are significantly different (P <0.05)

④ Calorimetry of cuttlefish enzyme hydrolyzate

The chromaticity of squid enzyme hydrolysates was determined by three times repeatedly measuring the L (lightness), a (redness), and b (yellowness) values using a color difference meter (CR-10, Minolta).

The results of the chromaticity measurement are shown in Table 4 below. As the addition amount of squid enzyme hydrolyzate increases, the L value decreases and the b value tends to increase, but there is no significant difference.

On the other hand, a value decreased significantly as the addition amount increased. In addition, L value and b value were higher and a value was lower in the cut surface than the upper surface of rice cake.

Color of squid enzyme hydrolyzate division Squid enzyme hydrolyzate addition amount (% by weight) L (brightness) a (redness) B (yellow degree) Top Section Top Section Top Section Comparative Example 0 65.50 64.56 -0.81 -0.33 3.33 1.71 Example 1 3 65.35 63.97 -0.91 -0.47 3.48 1.97 Example 2 5 65.08 63.77 -1.21 -0.61 3.61 2.06

Means in the same column with different superscripts are significantly different (P <0.05)

⑤ Measurement of texture of cuttlefish enzyme hydrolysates

Squid enzyme hydrolysates The texture of the rice cake was measured by a masticability test using a Rheometer (Compac-100, Sun Scientific). Hardness, cohesiveness, springiness, gumminess, chewiness ) Were investigated.

The results of the texture evaluation were as shown in Table 5. The hardness, gumminess, and chewiness were significantly decreased as the addition amount of squid hydrolyzate increased, but the cohesiveness and elasticity tended to increase, but there was no significant difference.

Squid enzyme hydrolyzate division Squid enzyme hydrolyzate addition amount (% by weight) Hardness (g / cm ² ) Cohesiveness (%) Shout(%) Germination (g) Chewiness (g) Comparative Example 0 107.70 57.47 61.56 399.66 245.86 Example 1 3 84.69 62.23 67.30 311.03 207.99 Example 2 5 72.57 67.33 69.86 273.88 188.76

Means in the same column with different superscripts are significantly different (P <0.05)

⑥ Measurement of pore size of cuttlefish enzyme hydrolyzate

The pore size of the crude rice cake hydrolyzate of squid was measured after scanning electron microscope (SEM).

FIG. 3 is a SEM photograph showing the texture of the rice cake according to the addition amount of the squid enzyme hydrolyzate according to the present invention. FIG.

The results of the pore size measurement are shown in Table 6 and FIG. 3 below, and tend to increase as the amount of squid hydrolyzate added increases.

Here, the control group described in FIG. 3 means the rice cake prepared according to the comparative example.

Squid enzyme hydrolyzate Pore size of rice cake division Squid enzyme hydrolyzate addition amount (% by weight) Length of pore (mm) Pore area (mm²) Comparative Example 0 0.71 0.39 Example 1 3 0.97 0.65 Example 2 5 1.43 1.92

Means in the same column with different superscripts are significantly different (P <0.05)

<Experimental Example 2> Sensory quality test of crude rice cake of squid enzyme hydrolyzate

① Sensory quality of squid rice enzyme hydrolysates

The sensory evaluation of squid enzyme hydrolysates was evaluated by 9 point sign scale method (1 point: very bad, 5 points: normal, 9 points: very good), sensory evaluation showed appearance, flavor, Taste, texture, and overall acceptability of the product.

The sensory quality characteristics were as shown in Table 7 below. As the addition amount of squid hydrolyzate increased, the odor of makkolli decreased, but the overall acceptability due to the salty flavor of squid was higher than that of the hydrolyzate supplemented Example 1 And Comparative Example 2, which were better than 2, were evaluated well.

Sensory Quality Characteristics of Diet Rice Cake with Squid Enzyme Hydrolyzate division Squid enzyme hydrolyzate addition amount (% by weight) Exterior incense flavor Texture Overall likelihood color Uniformity of pores Scent Takju incense sweetness Refreshing feeling Softness Moistness Chewiness Comparative Example 0 8.13 ^a 7.50 ^a 5.50 ^b 7.75 ^a 7.25 ^a 6.13 ^a 7.75 ^a 5.13 ^b 6.25 ^a 6.88 ^a Example 1 3 8.13 ^a 6.25 ^b 5.75 ^b 5.63 ^b 5.25 ^b 6.13 ^a 6.13 ^b 6.63 ^a 6.25 ^a 6.13 ^b Example 2 5 8.13 ^a 6.00 ^b 8.25 ^a 5.25 ^b 5.00 ^b 6.13 ^a 6.00 ^b 7.13 ^a 6.13 ^a 6.13 ^b

Means in the same column with different superscripts are significantly different (P <0.05)

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (5)

A pretreatment process of squid meat to separate and crush squid individuals;
A process for producing and separating hydrolysates by enzymatic digestion to produce squid enzyme hydrolysates by digesting the ground squid meat using Alcalase 2.4L, a protease;
Preparing a rice flour by immersing the washed rice in water and pulverizing it, preparing a dough using crushed rice flour and squid enzyme hydrolyzate; And
And a step of producing the squid enzyme hydrolyzate of the squid rice hydrolyzate to prepare the squid enzyme hydrolyzate premixed rice cake by primary fermentation agitation, agitation, secondary fermentation and aging of the batter, and squid enzyme hydrolyzate-added squid (Method for manufacturing rice cake).
The method according to claim 1,
In the pretreatment process of the cuttlefish meat, the frozen squid was taken out from the freezer and defrosted at a temperature of 5 to 10 ° C to separate the squid, and the legs, the skin and the organs were removed, washed 2 to 3 times, And then ground for 1 to 3 minutes. The method for preparing squid rice cake with squid enzyme hydrolyzate added thereto.
3. The method of claim 2,
The hydrolyzate by enzymatic digestion is prepared by mixing 2 to 3 times as much purified water as the above-ground squid meat, adding 2.4 wt% of Alcalase to 2.4 wt% of the raw material weight, stirring the mixture at 50 to 60 캜 The reaction was carried out in a constant temperature water bath or shaking incubator at pH 7.0 to 7.5 for 5.5 to 6.5 hours and then the squid meat was hydrolyzed with an enzyme and then centrifuged at 8,000 to 12,000 x g for 15 to 30 minutes using a centrifuge, Wherein the hydrolyzate is produced and separated by obtaining a solution of squid enzyme hydrolysates.
The method of claim 3,
The squid enzyme hydrolyzate hydrolyzate is prepared by dipping the washed rice in water for 3 to 5 hours, dehydrating it, and then pulverizing it twice using a pulverizer or a stone roller machine, 1 to 10 parts by weight of squid enzyme hydrolyzate, 15 to 25 parts by weight of water, 0.5 to 3 parts by weight of Makkoli, 0.5 to 3 parts by weight of sugar, and 8 to 12 parts by weight of sucrose hydrolyzate were added to 100 parts by weight of the ground rice flour, And 8 to 12 parts by weight of salt are added and stirred and kneaded for 25 to 35 minutes to prepare a paste of squid enzyme hydrolyzate premixed rice cake to prepare squid crude rice cake added with squid enzyme hydrolyzate.
5. The method of claim 4,
The squid enzyme hydrolyzate is prepared by agitating the dough in an incubator at 20 to 30 ° C for 5 to 7 hours after primary fermentation and aging for 3 minutes to allow fermentation to proceed in the whole dough, Then, after the fermentation of the second fermentation was carried out again under the same conditions, it was taken out, steamed in a steamer at 90 to 95 ° C for 0.5 to 1.5 hours, and then taken out and cooled at room temperature for 1 hour to prepare squid enzyme hydrolyzate Wherein the squid enzyme hydrolyzate is added to the squid crude hydrolyzate.

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