KR100590802B1 - Process for producing smoked oyster - Google Patents

Process for producing smoked oyster Download PDF

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KR100590802B1
KR100590802B1 KR1020040053172A KR20040053172A KR100590802B1 KR 100590802 B1 KR100590802 B1 KR 100590802B1 KR 1020040053172 A KR1020040053172 A KR 1020040053172A KR 20040053172 A KR20040053172 A KR 20040053172A KR 100590802 B1 KR100590802 B1 KR 100590802B1
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oysters
smoked
oyster
minutes
weight
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KR20060004161A (en
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공청식
최동진
김정균
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경상대학교산학협력단
공청식
최동진
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
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  • Wood Science & Technology (AREA)
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Abstract

본 발명은 훈제굴의 제조 방법에 관한 것으로, 더욱 상세하게는 채취한 굴을 자숙 후 참나무칩으로 훈연하고 첨가제를 첨가하여 진공포장한 훈제굴의 제조 방법에 관한 것이다. The present invention relates to a method for producing smoked oysters, and more particularly, to a method of manufacturing smoked oysters smoked with oak chips after cooking and vacuum-packed by adding an additive.

일반적으로 생굴은 상온에서 쉽게 변패되므로 장기간 보관하기 곤란하고 방부제를 첨가할 경우 고유의 맛을 유지하기 어려우며, 5~8월 중에는 방란, 방정을 하여 비만도가 떨어지고 맛이 다소 약해질 뿐만 아니라 기온이 높아 부패하기 쉽기 때문에 여름철에는 굴을 섭취하기가 어려운 한계가 있다. In general, raw oysters are easily deformed at room temperature, so it is difficult to store them for a long time, and it is difficult to maintain their original taste when preservatives are added. Oysters are difficult to consume in the summer because it is easy to rot.

이에 본 발명은 품질의 저하 없이 상온에서 장기간 저장 가능하도록 굴을 채취하여 105℃에서 5~7분간 자숙한 후 탈각하거나, 생굴을 100℃에서 3~10분간 자숙한 것을 130~140℃에서 30~50분간 참나무칩으로 훈연하고 솔비톨, 물엿 등을 함유한 첨가제를 첨가 후 건조 및 진공 포장하고 열탕 또는 열수식 레토르트 살균장치에서 살균 후 급냉한 훈제굴의 제조방법을 제공한다. Therefore, the present invention is to collect the oysters so that they can be stored for a long time at room temperature without deterioration of quality, and then deshelled after 5-7 minutes at 105 ℃, or 30 ~ 30 ℃ at 130 ~ 140 ℃ that was matured raw oysters for 3-10 minutes at 100 ℃ It smokes with oak chips for 50 minutes, adds additives containing sorbitol, starch syrup, etc. to provide drying and vacuum packaging, and sterilizes in sterilized hot water or hydrothermal retort sterilizers and provides a method for producing quenched smoked oysters.

굴, 훈제, 솔비톨, 수분활성도, 레토르트 파우치, 진공, 냉동건조, 참나무Oyster, Smoked, Sorbitol, Water Activity, Retort Pouch, Vacuum, Freeze Dried, Oak

Description

훈제굴의 제조 방법{Process for producing smoked oyster} Process for producing smoked oysters             

도 1은 훈제굴의 제조 공정도이다. 1 is a manufacturing process of smoked oysters.

본 발명은 훈제굴의 제조 방법에 관한 것으로, 더욱 상세하게는 채취한 굴을 자숙 후 참나무칩으로 훈연하고 첨가제를 첨가하여 진공포장한 훈제굴의 제조 방법에 관한 것이다. The present invention relates to a method for producing smoked oysters, and more particularly, to a method of manufacturing smoked oysters smoked with oak chips after cooking and vacuum-packed by adding an additive.

굴은 연체동물 부족류 빈치목 굴과에 속하는 조개류의 총칭으로 농도가 낮은 조간대 및 내해의 바위에 서식한다. 비타민과 미네랄의 보고로 불리는 굴에는 비타민 A1, B1, B2, B12, E, 철분, 칼슘 등 각종 영양소가 균형있게 풍부하며 굴은 다른 패류보다 훨씬 소화가 잘 되기 때문에 어린이나 노약자에게 부담을 주지 않으며 빈혈과 간장병 환자의 체력회복에도 아주 좋다. 특히 칼슘은 약으로 보충하려해도 쉽게 흡수되지 않는데 굴은 칼슘 흡수가 가장 빠른 식품이다. 또 알칼리성 체질을 만들어 혈액을 맑게 하며 타우린, 비타민 E, 글리코겐의 상승작용으로 혈당강하제 역할을 해 성인병인 당뇨병, 고혈압에도 효과가 있다. 칼로리가 적어 비만 체질을 막고 멜라닌을 분해하므로 얼굴빛을 희게 하며 타우린 성분은 유아의 두뇌 발달에 효과가 높다. 글리코겐은 인체에 흡수되면 곧 포도당이 되어 에너지의 공급원이 되며 소화가 빠르기 때문에 환자나 노인, 유아 및 임산부 등에게 알맞다. 굴은 다른 패류와 달리 조직이 부드럽고 단백질 및 기타 영양분의 소화 흡수율이 높아서 유아나 어린이, 노인 및 병약자에 이르기까지 이용이 가능하므로 완전한 영품으로 우유에 비견되고 있는 것이다. "한방의학대전"을 보면 1주일에 한번씩 먹으면 정력과 영양을 돕고 갈증에 좋다고 적혀 있다. 또한, 동의보감에서는 굴 즉, 모려는 성질이 고르고 맛은 짜며 독이 없으며, 대장과 소장을 깔깔하게 하고 대변과 소변 및 도한을 그치게 하고 설전과 여자의 대하적백을 치료하고 온학을 없애준다고 기록되어 있다. 굴은 연하고 굳게 하는 약제이니 족소음경에 들어간다고 하여 예전부터 굴은 기호 음식으로서의 역할 뿐만 아니라 병의 치료에 있어서도 유용한 것으로 알려지고 있다. Oysters are a collective term for shellfish belonging to the mollusk tribe vinci oyster family and inhabit low tidal flats and rocks in the inland sea. Oysters, also known as a treasure trove of vitamins and minerals, are rich in nutrients such as vitamins A1, B1, B2, B12, E, iron and calcium, and oysters are much more digestible than other shellfish. It is also very good for recovery of anemia and hepatic disease. In particular, calcium is not easily absorbed even if you try to supplement with oysters are the fastest calcium absorption food. In addition, the alkaline constitution to clear the blood and taurine, vitamin E, glycogen synergism acts as a hypoglycemic agent is effective in diabetes, hypertension, adult disease. Low calories prevent obesity and break down melanin, whitening the face and taurine is effective in developing the brain of infants. When glycogen is absorbed by the human body, it becomes glucose, a source of energy, and digestion is fast, which is suitable for patients, the elderly, infants, and pregnant women. Oysters, unlike other shellfish, have a soft tissue and a high digestive absorption rate of proteins and other nutrients, making them available to infants, children, the elderly, and the sick. If you look at the "Medicinal Medicine Exhibition" once a week to eat energetic and nutritional help to thirst. In addition, it is written that the oysters, which are oysters, have a characteristic nature, taste is salty, and are not poisonous. They make the large intestine and small intestine, stop the stool, urine and cold, and heal the tongue and the woman's baguette and remove the warmth. Oysters are soft and hardening drugs, so they are known to be useful in the treatment of diseases as well as serving as a favorite food.

이처럼 유용한 효과가 있는 굴은 다른 어패류와 비교해서 독특한 맛과 부드러운 육질의 감촉을 가지고 있기 때문에 날로 해서 먹는 것이 좋지만, 조직 자체가 연하므로 선별, 보관, 관리에 있어서 가장 어려운 패류중 하나이다. 굴은 일정 기간이 지나면 자가세균의 번식에 의하여 맛, 냄새 및 조직감 등에 변화가 생기고 위생적으로도 좋지 않으므로 사서 빨리 소비하는 것이 가장 좋다. 그러나 만약 보관 시에는 통굴인 경우, 10℃ 이하의 담수중에 보관하는 것이 좋으며 기간은 채취한 날로부터 1주일을 넘기지 않는 것이 좋고, 수확기의 깐굴인 경우에는 10℃ 이하의 해수에 담궈서 4~6일 이상은 넘지 않는 것이 좋다. 더욱이 여름철인 5~8월 중에는 굴의 산란기 전후로 방란, 방정을 하여 비만도가 떨어지고 맛이 다소 약해질 뿐만 아니라 기온이 높아 부패하기 쉽고 식중독을 일으킬 확률이 높기 때문에 굴을 섭취하기가 어려운 문제가 있다. Oysters that have such a useful effect are better to eat raw because they have a unique taste and a softer texture than other seafood, but they are one of the most difficult shells for selection, storage, and management because they are soft. Oysters are best to buy and consume quickly because the change in taste, smell, and texture due to the propagation of self-bacteria after a certain period of time and hygiene is not good. However, if it is stored, it is better to keep it in fresh water below 10 ℃ in case of distillation, and the period should not exceed one week from the date of harvesting, and in case of harvesting oyster, it is soaked in seawater below 10 ℃ for 4 ~ 6 days. It is better not to exceed the above. Furthermore, during the summer months of May-August, there is a problem that oysters are difficult to consume because the ovulation spawns before and after the spawning period of oysters, and obesity falls and the taste becomes slightly weak, and the temperature is high, which is easy to rot and cause food poisoning.

이에, 상기와 같은 제반 문제점들을 해소하기 위하여 안출된 본 발명은, 굴을 채취 후 자숙하여 탈각이 용이하고 선도유지에 유익하며, 참나무칩으로 훈연하고 솔비톨, 물엿 등을 함유한 첨가제를 첨가함으로써 굴을 품질의 저하 없이 냉온에서 장기간 저장이 가능하고, 최종적으로 레토르트 파우치에 진공 포장하여 시중에 유통, 판매됨으로써 가벼우며 휴대, 운반, 취급이 용이하며 훈제한 굴을 진공 포장한 후 다시 열탕 또는 열수식 레토르트 살균장치에서 살균하고 급냉하여 잔존 세균을 완전히 멸균시키고 표면에 수분이 용출되는 것을 방지하는 훈제굴의 제조 방법을 제공함을 목적으로 하고 있다.
Therefore, the present invention devised to solve the problems described above, the oysters are ripe after harvesting, easy to shell and beneficial for freshness, smoked with oak chips and added additives containing sorbitol, starch syrup, etc. It can be stored for a long time at low temperature without deterioration of quality. Finally, it is vacuum packed in a retort pouch and distributed and sold on the market. An object of the present invention is to provide a method for preparing smoked oysters, which is sterilized and quenched in a retort sterilizer to completely sterilize residual bacteria and prevent elution of water on the surface.

상기와 같은 목적 달성을 위한 본 발명에 따른 훈제굴의 제조 방법은 훈제굴의 제조 방법에 있어서, 생굴을 100℃에서 3~10분간 자숙하는 단계(S1); 상기 자숙 단계(S1)에서 자숙한 굴을 세척 후 참나무로 130~140℃에서 30~50분간 훈연하는 단계(S2); 상기 세척 및 훈연 단계(S2)에서 세척 및 훈연한 굴에 첨가제를 첨가하여 5℃에서 5~10시간 침지하는 단계(S3); 상기 첨가 단계(S3)에서 첨가제를 첨가한 굴을 냉풍건조기에서 건조 및 진공포장하는 단계(S4); 상기 건조 및 진공포장 단계(S4)에서 건조 및 진공포장한 굴을 100~121℃의 열탕 또는 열수식 레토르트 살균장치에서

Figure 112004030272282-pat00001
값이 5.98~8이 되도록 15~30분간 살균 처리하는 단계(S5) 및; 38℃이하로 급냉하는 단계(S6)를 포함한다.Method for producing a smoked oyster according to the present invention for achieving the above object is a method for producing a smoked oyster, step of ripening raw oysters for 3 to 10 minutes at 100 ℃ (S1); Washing the mature oysters in the ripening step (S1) and then smoking them at 130 to 140 ° C. for 30 to 50 minutes with oak (S2); Adding an additive to the washed and smoked oyster in the washing and smoking step (S2) and immersing at 5 ° C. for 5 to 10 hours (S3); Drying and vacuum packaging the oysters to which the additive is added in the adding step (S3) in a cold air dryer (S4); Oyster dried and vacuum-packed in the drying and vacuum packaging step (S4) in a hot water or a hydrothermal retort sterilizer of 100 ~ 121 ℃
Figure 112004030272282-pat00001
Sterilizing for 15 to 30 minutes so that the value is 5.98 to 8 (S5); It includes a step (S6) to quench below 38 ℃.

또한, 본 발명의 훈제굴 제조 방법에 의하면, 상기 자숙 단계(S1)는 굴을 105℃에서 5~7분간 자숙 후 탈각하는 단계를 더욱 포함하며, 상기 훈연 단계(S2)는 130~140℃에서 30~50분간 훈연하고, 상기 첨가제의 첨가 단계(S3)는 첨가제를 솔비톨 15중량%, 물엿 5중량%, 조미료 1중량%, 소금 3중량%, 알긴산소오다 0.5중량%, 물 75.5중량%로 하여 이루어지며 굴과 첨가제의 배합비율은 1:2로 한다. 상기 건조 및 진공포장 단계(S4)에서 건조는 냉풍건조기에서 18~20℃에서 2~3시간 건조하여 수분함량은 50~59%, 습도는 46%이하 및 수분활성도(

Figure 112004030272282-pat00002
)는 0.9이하로 한다. In addition, according to the smoked oyster manufacturing method of the present invention, the cooking step (S1) further comprises the step of shelling the oyster after 5-7 minutes at 105 ℃, the smoking step (S2) at 130 ~ 140 ℃ Smoking for 30 to 50 minutes, the addition step (S3) of the additive is 15% by weight of sorbitol, 5% by weight of starch syrup, 1% by weight of salt, 3% by weight of salt, 0.5% by weight of sodium alginate, 75.5% by weight of water. The ratio of oysters and additives is 1: 2. The drying in the drying and vacuum packaging step (S4) is dried for 2 to 3 hours at 18 ~ 20 ℃ in a cold air dryer, water content is 50 ~ 59%, humidity is 46% or less and water activity (
Figure 112004030272282-pat00002
) Should be 0.9 or less.

이하, 본 발명의 바람직한 실시예를 첨부된 예시도면에 의거하여 상세히 설명하면 다음과 같다. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

본 발명의 실시예에 있어서 굴은 11월에서 다음해 5월경에 채취된다. 6월 이후로 여름이 되면 방란, 방정을 계속하므로 영양분의 소모가 많아 육질은 탄력이 떨어지고 비만도도 약해 맛이 떨어지게 되므로 생굴로서의 이용이 적다. In an embodiment of the present invention, oysters are harvested from November to May of the following year. Since the summer of June, the ovulation and anti-corruption continues, so the consumption of nutrients is high, so the meat is less elastic and obesity is weak, so the taste is less.

상기와 같은 생굴은 100℃에서 3~10분간 자숙하는(삶는) 공정을 거치거나 혹은 105℃에서 5~7분간 자숙 후 탈각(껍질을 벗김)한다(S1). 자숙 공정을 통해 굴 껍질 속에 포함된 바닷물과 굴 자체가 가지고 있는 수분이 탈수됨으로서 굴의 모양이 유지되어 외관이 양호하고 탈각이 용이하게 되며 멸균되어 신선도가 유지되는 효과를 얻을 수 있다.Such raw oysters go through the process of boiling (boiling) for 3 to 10 minutes at 100 ° C or shelled (peeled) after 5 to 7 minutes of boiling at 105 ° C (S1). Through the self-cooking process, the seawater contained in the oyster shells and the moisture contained in the oyster itself are dehydrated to maintain the shape of the oyster, which is good in appearance, easy to deshell, and sterilized to maintain freshness.

상기 자숙단계(S1)에서 자숙한 굴은 깨끗한 물로 세척하고 훈연한다(S2). 상기 세정은 굴의 10배 이상의 냉각된 물을 사용하며 굴을 탈각한 후 2시간 이내에 5℃이하로 냉각하여야 한다. 상기 훈연에서 훈연에 사용되는 재료는 주로 참나무와 같은 경질목을 펄프가공 전 단계의 목재를 굵은 톱밥형태로 만든 참나무칩을 사용하며, 이 때 주의 사항은 인체에 유해한 연기성분이 발생하는 것에 유의하여야 한다. 참나무칩에는 수분을 가하여 습한 상태를 유지해주어 연기가 많이 발생하도록 하고, 온도는 130~140℃로 유지해준다. 이를 통해 굴이 건조됨과 동시에 참나무 연기가 굴 표면 및 굴 내부로 흡입되도록 한다. 훈연시간은 굴의 색이 연한갈색이 될 때까지 실시한다. 훈연을 통해 훈연향을 갖게 할 뿐만 아니라 굴의 저장성을 연장시킬 수 있으며 이 때, 수분은 65~70% 정도이고 일부 세균은 사멸한다. Oysters ripened in the cooking step (S1) is washed and smoked with clean water (S2). The rinsing uses 10 times or more of the cooled water of the oyster and should be cooled to 5 ° C. or less within 2 hours after shelling. In the fume, the material used for the fume mainly uses hardwoods such as oak, and oak chips made of thick sawdust from the wood before the pulp processing. At this time, the caution should be noted that smoke components harmful to the human body are generated. do. The oak chip is kept moist by adding moisture to generate a lot of smoke, and the temperature is maintained at 130 ~ 140 ℃. This allows the oysters to dry, while at the same time allowing oak smoke to be sucked into the oyster surface and into the oysters. The smoking time is carried out until the color of the oyster is light brown. Fumigation not only gives smoky aroma, but also extends the shelf life of oysters. At this time, moisture is about 65-70% and some bacteria are killed.

상기 세척 및 훈연 단계(S2)에서 세척 및 훈연한 굴에는 첨가제를 첨가한다(S3). 첨가제는 굴에 첨가 후, 5℃에서 5~10시간 침지하여 굴의 저장성을 향상시킨다. 이 때, 첨가제는 솔비톨 15중량%, 물엿 5중량%, 조미료 1중량%, 소금 3중량%, 알긴산소오다 0.5중량%, 물 75.5중량%로 이루어진다. 굴과 첨가제의 비율은 1:2 배합비율로 첨가한다. 여기서 솔비톨은 포도당을 환원하여 제조되는 당알콜로 청량감과 함께 물엿의 60~70%에 달하는 감미를 주며, 우수한 보습성, 단백질 변성방지 및 신선도 유지의 효과가 있다. An additive is added to the washed and smoked oyster in the washing and smoking step (S2) (S3). After the additive is added to the oyster, it is immersed for 5 to 10 hours at 5 ℃ to improve the shelf life of the oyster. At this time, the additive consists of 15% by weight of sorbitol, 5% by weight of starch syrup, 1% by weight of seasoning, 3% by weight of salt, 0.5% by weight of sodium alginate, and 75.5% by weight of water. The ratio of oysters and additives is added in a 1: 2 blending ratio. Sorbitol is a sugar alcohol produced by reducing glucose and gives a sweetness of up to 60 ~ 70% of starch syrup, and has excellent moisturizing properties, protein denaturation and freshness.

상기 첨가 단계(S3)에서 첨가제를 첨가한 굴은 냉풍건조기에서 건조하고 진공포장한다(S4). 상기 건조는 냉풍건조기를 사용하여 18~20℃에서 2~3시간 건조한다. 이로써 수분함량은 50~59%이고, 습도는 46%이하이며, 수분활성도(

Figure 112004030272282-pat00003
)는 0.9이하로 유지시킨다. 여기서 수분활성도(
Figure 112004030272282-pat00004
)는 임의의 온도에서 그 식품이 갖는 수증기압(
Figure 112004030272282-pat00005
)에 대한 그 온도에서 순수한 물이 갖는 최대 수증기압(
Figure 112004030272282-pat00006
)의 비로, 세균의 증식을 막기 위한 최적 수분활성도는 0.99~0.94이고, 효모에서는 0.94~0.88이며 곰팡이에서는 0.80정도의 범위에 있다. 수분활성도의 측정법으로 황산동, 주석산칼륨 등의 염류의 결정을 각각 일정한 한계점 이상의 상대습도의 대기 중에 두면 상당히 빠른 속도로 결정이 석출되는 것을 이용한 것으로 이 때 한계가 되는 습도는 그 결정물질의 포화용액이 나타내는 수분활성도와 같다는 점을 이용한 방법이 있다. Oysters added with the additive in the addition step (S3) is dried in a cold air dryer and vacuum-packed (S4). The drying is performed for 2 to 3 hours at 18 ~ 20 ℃ using a cold air dryer. As a result, the water content is 50 to 59%, the humidity is less than 46%, and the water activity (
Figure 112004030272282-pat00003
) Is kept below 0.9. Where water activity (
Figure 112004030272282-pat00004
Is the water vapor pressure of the food at any temperature.
Figure 112004030272282-pat00005
Maximum water vapor pressure of pure water at that temperature
Figure 112004030272282-pat00006
), The optimum water activity to prevent bacterial growth is in the range of 0.99-0.94, 0.94-0.88 in yeast and 0.80 in mold. As a method of measuring water activity, when salts such as copper sulfate and potassium stannate are placed in the air at a relative humidity above a certain threshold, the crystals precipitate at a relatively high rate. At this time, the limiting humidity is the saturated solution of the crystalline material. There is a method using the same water activity as shown.

첨가제를 첨가하지 않고 건조시킨 대조군과 첨가제를 첨가 후 건조시킨 실험군의 시간에 따른 습도 및 수분활성도(

Figure 112004030272282-pat00007
)를 비교하면 다음과 같다. Humidity and water activity over time of the control group dried without the addition of the additive and the experimental group dried after the addition of the additive (
Figure 112004030272282-pat00007
) Is as follows.

저장기간(일) Storage period (days) 습도(%) Humidity(%) 수분활성도(

Figure 112006004172824-pat00008
)Water activity
Figure 112006004172824-pat00008
) 대조군Control 실험군Experimental group 대조군Control 실험군Experimental group 00 51.551.5 46.046.0 0.920.92 0.890.89 1515 53.653.6 46.046.0 0.920.92 0.890.89 3030 52.352.3 46.046.0 0.930.93 0.900.90 6060 52.252.2 45.545.5 0.940.94 0.900.90 100100 52.952.9 44.944.9 0.930.93 0.900.90

상기에서 건조시켜 수분함량은 50~59%이고, 습도는 46%이하이며, 수분활성도(

Figure 112004030272282-pat00009
)는 0.9이하인 굴을 진공포장한다. 진공포장은 호기성 미생물에 의한 부패나 지질의 산화를 방지하기 위하여 상기 건조한 굴을 포장용 필름제 주머니인 레토르트 파우치에 넣고 30cm/Hg 감압하에서 밀봉하여 진공상태를 유지하면서 실시한다. By drying in the above water content is 50 ~ 59%, humidity is 46% or less, water activity (
Figure 112004030272282-pat00009
) Vacuum packs oysters less than 0.9. Vacuum packaging is carried out while the dried oysters are placed in a retort pouch, a packaging film bag, under a 30 cm / Hg reduced pressure to maintain a vacuum in order to prevent decay or oxidation of lipids by aerobic microorganisms.

상기 건조 및 진공포장한 굴은 100~121℃의 열탕 또는 열수식 레토르트 살균장치에서

Figure 112004030272282-pat00010
값이 5.98~8이 되도록 15~30분간 살균 처리하여 잔존 세균을 완전히 멸균시키고 표면에 수분이 용출되는 것을 방지한다(S5). 상기 열탕은 100~121℃의 끓는 물을 말하며, 상기 열수식 레토르트 살균장치는 고온, 고압의 밀폐된 살균장치에서 열수를 상하뿐 아니라 좌우방향으로 흐르게 하면서 일정시간마다 그 흐름을 교체하여 살균시키는 장치로 레토르트 파우치가 녹아 부착되지 않고 고온뿐만 아니라 고압 하에서 실시하므로 살균시간을 단축시킬 수 있다. 여기는
Figure 112004030272282-pat00011
값은 기준온도 121.1℃에서 z값이 10℃인 경우의 가열치사시간을 말한다. 또한, z값은 D값(소정의 온도에서 주어진 미생물의 농도를 90% 감소시키는데 소요되는 시간)을 1/10로 감소시키는데 소요되는 온도변화의 값을 의미한다. 일반적으로 식중독균인 Clostridium botulinum의 포자는 120℃에서 4분간(이 때,
Figure 112004030272282-pat00012
값은 4) 가열함으로써 완전히 사멸하지만 식품의 경우 단백질, 지방, 탄수화물 등 다성분계 혼합물질이므로 이들 물질이 Clostridium botulinum 포자의 보호층이 되기 때문에 120℃에서 4분간 가열하여도 포자가 완전히 사멸하지 않을 때도 있다. 따라서 본 발명에서는
Figure 112004030272282-pat00013
값이 5.98~8이 되도록 100~121℃의 열탕 또는 열수식 레토르트 살균장치에서 15~30분간 살균 처리하도록 한다. The dried and vacuum-packed oysters in a hot water or hot water retort sterilizer of 100 ~ 121 ℃
Figure 112004030272282-pat00010
15 to 30 minutes sterilization treatment so that the value is 5.98 ~ 8 to completely sterilize the remaining bacteria and to prevent the elution of water on the surface (S5). The hot water refers to the boiling water of 100 ~ 121 ℃, the hydrothermal retort sterilizer is a device for sterilizing by replacing the flow at regular time while flowing the hot water in the left and right as well as up and down in a closed sterilization device of high temperature, high pressure The low retort pouch does not melt and adheres and is carried out under high pressure as well as high temperature, thereby reducing sterilization time. here is
Figure 112004030272282-pat00011
The value refers to the heating lethal time when the z value is 10 ° C at the reference temperature of 121.1 ° C. In addition, the z value means the value of the temperature change required to reduce the D value (the time required to reduce the concentration of a given microorganism by 90% at a predetermined temperature) to 1/10. Spores of Clostridium botulinum, a food poisoning bacterium, usually at 120 ° C. for 4 minutes (in this case,
Figure 112004030272282-pat00012
4) It is completely killed by heating, but in the case of food, it is a multi-component mixture such as protein, fat, and carbohydrates, so it is a protective layer of Clostridium botulinum spores, so even when heated for 4 minutes at 120 ℃, the spores are not completely killed. have. Therefore, in the present invention
Figure 112004030272282-pat00013
Sterilize 15 to 30 minutes in a boiling water or hydrothermal retort sterilizer at 100-121 ° C so that the value is 5.98-8.

상기 살균 단계(S5)에서 살균한 굴은 38℃ 이하로 급냉한다(S6).Oyster sterilized in the sterilization step (S5) is quenched to less than 38 ℃ (S6).

이상에서는 본 발명의 바람직한 실시예에 대하여 도시하고 또한 설명하였으나, 본 발명은 상기한 실시예에 한정되지 않고, 이하 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명의 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형실시가 가능함은 물론이며, 그와 같은 변형은 청구범위의 기재 내에 있게 된다.Although the preferred embodiments of the present invention have been shown and described above, the present invention is not limited to the above-described embodiments, and the general knowledge in the field of the present invention without departing from the gist of the present invention as claimed in the following claims. Anyone with a variety of modifications are possible, of course, such modifications will be within the scope of the claims.

이상에서 설명한 바와 같이 본 발명의 훈제굴의 제조방법은 굴을 채취하여 105℃에서 5~7분간 자숙한 후 탈각하거나 생굴을 100℃에서 3~10분간 자숙한 것을 130~140℃에서 30~50분간 참나무칩으로 훈연함으로써 굴을 품질의 저하 없이 1년간 저장이 가능하도록 하고, 솔비톨 15중량%이 함유된 첨가제를 첨가하여 청량감과 함께 물엿의 60~70%에 달하는 감미를 주며, 우수한 보습성, 단백질 변성방지 및 신선도 유지의 효과가 있다.As described above, in the method for producing smoked oysters of the present invention, the oysters are harvested and matured at 105 ° C. for 5 to 7 minutes and then shelled or raw oysters are ripened at 100 ° C. for 3 to 10 minutes at 30 to 50 ° C. at 30 to 50 ° C. Smoked with oak chips for a minute, allowing oysters to be stored for one year without degrading the quality, and adding additives containing 15% by weight of sorbitol to provide a refreshing feel with sweetness of 60 to 70% of starch syrup. It is effective in preventing protein denaturation and maintaining freshness.

또한, 상기 굴을 최종적으로 레토르트 파우치에 진공 포장하여 시중에 유통, 판매됨으로써 가벼우며 휴대, 운반, 취급이 용이하고, 훈제한 굴을 진공 포장한 후 다시 열탕 또는 열수식 레토르트 살균장치에서 살균 처리하는 단계를 거침으로써 잔존 세균을 완전히 멸균시키고 표면에 수분이 용출되는 것을 방지하는 매우 유용한 효과가 있다. In addition, the oyster is finally vacuum-packed in a retort pouch to be distributed and sold on the market, which is light, easy to carry, transport and handle, and vacuum-packed the smoked oyster and then sterilized by boiling water or a hydrothermal retort sterilizer. The step has a very useful effect of completely sterilizing the remaining bacteria and preventing the elution of water on the surface.

Claims (4)

삭제delete 삭제delete 생굴을 100℃에서 3~10분간 또는 105℃에서 5~7분간 삶은(자숙) 후 껍질을 제거(탈각)하는 자숙단계(S1);Boiling step (S1) to remove the shell (boiled) after the raw oyster boiled for 3 to 10 minutes at 100 ℃ or 5 to 7 minutes at 105 ℃; 상기 자숙 단계(S1)에서 자숙한 굴을 세척 후 참나무로 130~140℃에서 30~50분간 훈연하는 세척 및 훈연단계(S2);Washing and smoking step (S2) to smoke for 30 to 50 minutes at 130 ~ 140 ℃ with oak after washing the mature oysters in the cooking step (S1); 상기 세척 및 훈연단계(S2)에서 세척 및 훈연한 굴에, 솔비톨 15중량%, 물엿 5중량%, 조미료 1중량%, 소금 3중량%, 알긴산소오다 0.5중량%, 물 75.5중량%로 이루어지는 첨가제를, 굴과 첨가제의 배합비율을 1:2로 하여 첨가한 후 5℃에서 5~10시간 침지하는 첨가단계(S3);In the washed and smoked step (S2) to the oyster washed and smoked, sorbitol 15% by weight, starch syrup 5% by weight, seasoning 1% by weight, salt 3% by weight, sodium alginate 0.5% by weight, water 75.5% by weight Addition step of adding the oyster and the additive ratio of 1: 2 and then immersed at 5 ℃ for 5 to 10 hours (S3); 상기 첨가단계(S3)에서 첨가제를 첨가한 굴을 냉풍건조기에서 온도 18~20℃로 2~3시간 건조하여 수분함량 50~59%, 습도 46% 이하, 수분활성도(
Figure 112006004172824-pat00017
) 0.9 이하로 하여 진공포장하는 건조 및 진공포장단계(S4); The oysters to which the additive was added in the addition step (S3) were dried for 2 to 3 hours at a temperature of 18 to 20 ° C. in a cold air dryer, and the water content was 50 to 59%, the humidity was less than 46%, and the water activity (
Figure 112006004172824-pat00017
) To dry the vacuum packaging to 0.9 or less (S4); 상기 건조 및 진공포장단계(S4)에서 건조 및 진공포장한 굴을 100~121℃의 열탕 또는 열수식 레토르트 살균장치에서
Figure 112006004172824-pat00018
값이 5.98~8이 되도록 15~30분간 살균처리하는 살균단계(S5); 및 Oyster dried and vacuum-packed in the drying and vacuum packaging step (S4) in a hot water or hot water retort sterilizer of 100 ~ 121 ℃
Figure 112006004172824-pat00018
Sterilization step (S5) for 15 to 30 minutes sterilization so that the value is 5.98 ~ 8; And 상기 살균단계(S5)에서 살균처리한 굴을 38℃이하로 급냉하는 급냉단계(S6)를 포함하는 것을 특징으로 하는 훈제굴의 제조방법.Method of producing a smoked oyster characterized in that it comprises a quenching step (S6) to quench the oyster sterilized in the sterilization step (S5) below 38 ℃. 삭제delete
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KR101222834B1 (en) 2012-05-14 2013-01-15 박근양 Manufacturing method of high quality dried oyster by hybrid drying
KR101536710B1 (en) * 2013-10-16 2015-07-14 대원식품 주식회사 Method for producing oyster preserved in honey and oyster preserved in honey produced by the same method
EP3806644A4 (en) * 2018-06-15 2022-03-23 Texas Tech University System High-moisture, all-natural, shelf-stable food product

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KR100917682B1 (en) * 2008-11-06 2009-09-21 한국식품연구원 Method for preparing seasoned and smoked shrimp, and the product obtained therefrom
KR101255425B1 (en) * 2010-10-07 2013-04-17 조용환 a smoking abomasum of the first roasted method and followed hereupon roasted
KR102139037B1 (en) * 2020-02-04 2020-07-29 정희범 Producing Method of Smoked Conger eel Filet
KR102364958B1 (en) * 2021-07-23 2022-02-18 류상건 Manufacturing method

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Cited By (3)

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Publication number Priority date Publication date Assignee Title
KR101222834B1 (en) 2012-05-14 2013-01-15 박근양 Manufacturing method of high quality dried oyster by hybrid drying
KR101536710B1 (en) * 2013-10-16 2015-07-14 대원식품 주식회사 Method for producing oyster preserved in honey and oyster preserved in honey produced by the same method
EP3806644A4 (en) * 2018-06-15 2022-03-23 Texas Tech University System High-moisture, all-natural, shelf-stable food product

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