KR20120021529A - Packing product of capsosiphon fulvescens and method for manufacturing thereof - Google Patents
Packing product of capsosiphon fulvescens and method for manufacturing thereof Download PDFInfo
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- KR20120021529A KR20120021529A KR1020100075749A KR20100075749A KR20120021529A KR 20120021529 A KR20120021529 A KR 20120021529A KR 1020100075749 A KR1020100075749 A KR 1020100075749A KR 20100075749 A KR20100075749 A KR 20100075749A KR 20120021529 A KR20120021529 A KR 20120021529A
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- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 30
- 241001200842 Capsosiphon fulvescens Species 0.000 title abstract description 8
- 238000012856 packing Methods 0.000 title description 2
- 235000014102 seafood Nutrition 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 6
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- 238000007789 sealing Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 40
- 241001474374 Blennius Species 0.000 claims description 22
- 241000237502 Ostreidae Species 0.000 claims description 21
- 235000020636 oyster Nutrition 0.000 claims description 21
- 241000237536 Mytilus edulis Species 0.000 claims description 18
- 235000020638 mussel Nutrition 0.000 claims description 18
- 235000020637 scallop Nutrition 0.000 claims description 8
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- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
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- 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
- A23L17/60—Edible seaweed
-
- 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
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
- B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
The present invention relates to a packaged product of a falcon and a method for producing the same, and more particularly, to a canned product and a method for producing a canned product in which seafood is added to the falcon.
Capsosiphon fulvescens is a green algae plant belonging to the genus Liliumaceae. It is a specialty of Namdo province that grows only in clean clean waters of Gangjin, Goheung, Wando, Haenam, and Jangheung for about 3 months from December to February. Recently, well-being, which prefers natural food, has become mainstream, and Mae Saenggi, which has been regarded as a pirate creature of seaweed farming, is captivating people's tastes with incomparable taste and rich aroma compared to other seaweeds such as seaweed.
In particular, as it is widely known that it is rich in nutrients such as protein, iron, calcium, iodine, dietary fiber and minerals such as vitamin A.C, it is starting to attract attention as a national favorite health food.
However, falcons have poor shelf life, and they have a problem that their taste, flavor and nutrients are reduced except during the production period (November-February), and the cells of falcons are destroyed even when the living organisms are frozen for long-term storage. If the season is not preferred, the preference is low.
Maesengi grow mainly in the shallow waters, especially in the tidal flats, which are rich in nutrients with weak algae, calm waves, and some fresh water. In particular, among the seaweeds, due to the abundance of tidal-flat nutrients due to trace elements such as proper water temperature, low temperature, exposure time, salt condition and minerals, and vulnerable characteristics due to pollutants, the growing environment is very difficult. This deep sea production is very low.
Every leaf is a very slippery, fragile, hollow, non-branching plant from base to top. The leaf length is up to 18㎝ and the leaf width is 0.05 ~ 0.16㎜, which is the thinnest among edible green algae. The plant cells are arranged in pairs of 2 ~ 4, evenly arranged, 5 ~ 8㎛ horizontally, 7.5 ~ vertically. It is almost 10m in width and length.
The leafs of the falcons are dark green, filamentous or tubular, and tend to aggregate. It grows in the clean waters of western Jeollanam-do (mostly Wando, Gangjin, Haenam, Jangheung) and harvests mainly in winter from November to February of the following year (the main harvest season is from December to mid-February), and the leaves are followed by March. It begins to fade and disappears around April.
It is rich in sweet and nutritious flavors with its unique fragrance, and its consumption is increasing every year as a well-being natural health pollution-free food.
The components of maesengyi are protein (20.6g / 100g), ash (22.7g / 100g), sugar 35.4g / 100g), dietary fiber (5.2g / 100g), iron (43.1mg / 100g), calcium (574mg / 100g) ), Phosphorous (270mg / 100g) and various inorganic salts such as iodine and vitamin A and C are contained in large amounts. In particular, it contains the most protein (seaweed, 3.3g / 100g), sugars (seaweed, 1.7g / 100g), and dietary fiber (seaweed, 0.3g / 100g) among seaweeds. Functional seaweed.
The unique components of the falcons are effective in preventing and inhibiting adult diseases such as iron deficiency anemia, arteriosclerosis, hypertension, and aging, as well as lowering cholesterol content, antioxidant and anti-aging, hangover and digestive effects, and children's growth and development. Efficacy of palpation and prevention of osteoporosis is known. In addition, it is a rich dietary fiber, which is effective for alleviating constipation, postpartum cooking, diet, and skin health.
Conventionally, the collected broiled broiler is usually boiled with oysters and eaten only as a broccoli broth. The hangover is eliminated (Patent No. 10-2002-14250), skin whitening effect (Patent No. 10-2005-51254), cholesterol lipid improvement And hepatoprotective effect (Patent Application No. 10-2005-88622) has been reported patent.
Because of the morphological characteristics of the seaweed passes through the gap of the conventional laver drying frame there is a disadvantage that the shape is not even after drying like the laver has been tried to improve it (Patent No. 10-2008-40064).
In addition, lyophilization may be performed for about 36 hours at -80 ° C at 20 torr for a suitable purpose to use the washed saengsae for preparing the saenggisae, but the membranes are physically frozen during the freezing of the membrane gap (H 2 O). Thereafter, there is a problem that nutrients are leached out of the cells in the process of boiling or thawing the soup afterwards, thereby losing the taste of the falcons (Patent Registration No. 10-676504). Meanwhile, a technique of adding sodium alginate for the purpose of imparting viscosity to prepare dry products by spreading well without tangling in a molding mold may be disclosed in Korean Patent Publication No. 10-2009-114234. It is only.
The food using the maesanyi Patent Registration No. 679810 Maesan yilongjitang and its manufacturing method are disclosed. Dehydrated from maesengyi, chopped garlic, dried shrimp, and sesame oil, roasted, and then boiled with water.
Patent registration No. 676504 is an instant broccoli broth using falcon and oysters and its manufacturing method. 200-300g of medicated falcons are lyophilized (-80 ℃, 20torr, 36 hours) and oysters are -80 ℃, Lyophilized for 48 hours at 20torr and lyophilized leeks at -80 ℃ for 5 hours at 20torr, and mixed with anchovy powder, kelp powder, shrimp powder, oyster powder, garlic powder, onion powder and salt. It is described that the soup is waterproof-packed and packaged in one package.
Korean Patent Application Publication No. 10-2009-0112931 discloses falcons powder 1.0-1.28g, rice powder 20-24g, butter 10-12g, salt 1-1.2g, sugar 2-2.4g, pepper 0.2-0.24g, milk or water 240 Prepared -290mL to melt butter in a gas stove, add rice flour and mix with butter, boil it with milk, add sugar and salt with flour and boil it on medium heat, add pepper and stir well to add soup It is.
In addition, Korean Patent Publication No. 10-2009-0114234 discloses extracting falcons, washing them with sea water, and then washing them with fresh water to remove salts, and then inserting them into a mold and drying them at room temperature for 3-6 hours. Disclosed is a method for preparing molded products which are easily seasoned by baking and seasoning.
In addition, Korean Patent Publication No. 10-2009-012231 discloses a method for preparing a liquid tea by preparing a sea bream and oyster leaching liquid. Stevia is 100% and leached with Jijosu.
However, the literature has not been found to be canned products or pack products prepared by adding mussels or oysters to livestock.
On the other hand, there are many literatures using mussels as the sole ingredient, and in particular, Patent Publication No. 10-2009-84348 is known as a method of manufacturing fresh mussels unique to mussels. In the cauldron with steamed for 2-5 hours as fresh water, filtered and then removed the mussel hair and then mussels are separated and put in a vacuum pack in a ratio of 4: 1 and the vacuum packaging is disclosed.
The present invention has investigated the prior art as described above, the inventors did not find a technology suitable for the production of canned products or canned pack products for the purpose of the applicant.
Therefore, the object of the present invention is to remove the foreign body by washing the falcon with salt water to remove the foreign substances and lower the salt, and then by adding alone or mixed seafood such as falcon and mussel or oyster, abalone, scallops, sea cucumber, etc. The present invention provides a method for producing a canned or pack product that maintains a good fragrance while maintaining high quality health nutrition.
Another object of the present invention, unlike the general seaweeds, as well as morphological and physiological conditions as well as the characteristics of the unique ingredients, if the consumer fails to meet the proper cooking conditions carefully, the cooking conditions are often standardized optimum optimum conditions Invented canned or pack products that can maintain and preserve flavor, aroma and protein-rich nutrition for a long time in a fresh state. It is to manufacture processed products so that consumers can eat conveniently.
An object of the present invention was achieved by washing the seaweed with clean water to remove foreign substances and lowering the salt to an appropriate level, and then preparing two products, a seafood dry powder added product and a live seafood added product.
The first is the manufacture of dried seaweed and seafood dry powder products. In the step of preparing a product by adding the dried seafood powder to provide a method for producing canned or pack products of enhanced nutrition and nutrition as well as shelf life.
The second step is the production of seaweed and live seafood products, which are stored in the seaweed for the production of one or more seafood products selected from raw mussels, raw oysters, raw scallops, fresh-key clams, live abalone, salted sea cucumber, and fresh shrimp. It provides a way to make canned or packed products that are enriched in nutrition as well as performance.
According to the present invention, the canned and pack products of the present invention can not only improve the merchandise and the merchandise that can easily eat seafood such as mussels or oysters, scallops, oysters, abalone and sea cucumbers, but also seasonal foods Well-being that can be easily consumed by consumers without any additional cooking process throughout the year by inventing canned and pack products that can maintain and preserve the flavor, aroma and nutrients in fresh condition for a long time. ) Has the effect of manufacturing processed products.
1 is a manufacturing process diagram of the falsified packaging product of the present invention.
The present invention relates to a method for producing canned products or pack products using seaweed and seafood, and the seaweed packaged product produced through the method.
Canned and pack product manufacturing method of maesanyi first steps to wash the maesanyi with clean water to remove foreign substances and lower the salt; Adding seafood; Adding water and soy sauce or salt, chopped garlic and sesame seeds and then heating at 100 ° C. for 3 to 5 minutes; Sterilizing with a high-pressure autoclave after filling in cans or packs; After sealing, rapid cooling takes place.
One or more seafood selected from mussel dried powder, oyster dried powder, dried scallop rout powder, dried clam dried rout powder, abalone dried powder, anchovy dried powder, shrimp dried powder and kelp powder It may be a dry powder. The seafood added to the packaged products of the present invention may be one or more seafood selected from fresh mussels, raw oysters, raw scallop rout, fresh oyster shellfish, live abalone, salted sea cucumber, fresh shrimp. In addition, garlic powder, shiitake mushroom powder, ginseng powder, onion powder, etc. may be additionally added.
In order to improve the taste of the packaged product of the present invention, seasonings and spices such as fish sauce, red pepper, ginger, and pepper may be further added.
The maesanyi packaging product of the present invention can be canned cans, polyethylene film packs, silver foil pouch (pouch) and aluminum packs, it can also be prepared as a vacuum packaging pack by vacuum packaging and rapid cooling after the sterilization step.
The medium used in the present invention is based on 500g per 1st season (weight display unit), and the finest leaf body having a dark blue luster produced between mid-December and late January, which is the optimal nutritional growth period of the perennial (length 7 ~ About 10 cm).
Example One. Every life Manufacture of Canned Food
① Canned Mixture of Dry Fruits and Seafood Dry Powder
In the manufacturing method of canned dry powder of seafood and seaweed, it was first washed with fresh water to remove foreign substances and lowered salt to an appropriate level. Add 100 parts by weight of the mussel dry powder or oyster dry powder, 100 parts by weight of water, soy sauce (about 500 mg / 100 ml of sodium) After adding chopped garlic, ginger and sesame seeds were heated for 3 to 5 minutes at 100 ℃ to maintain the taste and flavor of the falcon. The finished syrup was filled into a can container, sterilized by a high temperature and high pressure sterilizer, sealed, and rapidly cooled to prepare canned food.
② Manufacture of Canned Seaweed and Fresh Seafood
In the manufacturing method of canned seaweed and live seafood can be cleaned first with fresh water to remove foreign substances and lower the salt to an appropriate level. To 100 parts by weight of the falcon, add 10 parts by weight (please choose the best part), fresh mussels or oysters, 100-200 parts by weight of water, soy sauce (about 500mg / 100ml of sodium), chopped garlic , Ginger and sesame were added and then heated at 100 ° C. for 3 to 5 minutes to maintain the taste and flavor of the falcon. The finished syrup was filled into a can container, sterilized by a high temperature and high pressure sterilizer, sealed, and rapidly cooled to prepare canned food.
Example 2. Exoticism Manufacture of pack
① Manufacturing of dry and seaweed dry powder pack products
The manufacturing method of Maesui and seafood dried powder pack products was first washed with fresh water to remove foreign substances and lowered the salt to an appropriate level. Add 100 parts by weight of the mussel dry powder or oyster dry powder, 100 parts by weight of water, soy sauce (about 500 mg / 100 ml of sodium) After adding chopped garlic, ginger and sesame seeds were heated for 3 to 5 minutes at 100 ℃ to maintain the taste and flavor of the falcon. The finished falcon was packed into an aluminum pack, sterilized by a high temperature and high pressure sterilizer, sealed, and rapidly cooled to prepare a pack product.
② Manufacturing of falcon and live seafood pack products
The manufacturing method of the falcon and raw seafood pack products was first washed with clear water to remove foreign substances and lowered the salt to an appropriate level. 100 parts by weight of 10% by weight of the falcons (please specify the best part), fresh mussels or oysters, 100 to 200 parts by weight of water, soy sauce (about 500mg / 100ml of sodium), chopped garlic , Ginger and sesame were added and then heated at 100 ° C. for 3 to 5 minutes to maintain the taste and flavor of the falcon. The finished falcon was packed into an aluminum pack, sterilized by a high temperature and high pressure sterilizer, sealed, and rapidly cooled to prepare a pack product.
Experimental Example 1. Sensory evaluation
The sensory evaluations of the mediterranean exotics prepared by opening the product of ① and ② of Example 1 (canned food) and ① and ② of Example 2 (packed product) were performed on 15 adults. For comparison, the falcons made from the market and not pretreated separately and made from mussel dried or dried oyster powder were prepared in Comparative Example 1 (Table 1). Used. And the falcons and scallops, falcons and oysters, falcons and abalone, falcons and sea cucumbers, which have not been used in the private sector, have been tested by themselves. Sensory evaluation was assessed as 'very bad (1 point) and very good (10 points)' (5 points) using the 10-point scale method. The results are shown in Table 1.
As described above, it can be seen that there is no difference in color, taste, aroma, texture, and preference of soups cooked in natural condition of canes and pack products, and by adding seafood, protein, zinc In addition, nutrients such as taurine, calcium and iodine are believed to be enhanced.
Claims (4)
Adding 5 to 10 parts by weight of seafood per 100 parts by weight of the perennial;
Adding water and soy sauce or salt, chopped garlic and sesame seeds and then heating at 100 ° C. for 3 to 5 minutes;
Filling into a canning vessel and sterilizing with a high temperature autoclave;
Method of producing a perishable packaged product comprising the step of rapid cooling after sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100075749A KR20120021529A (en) | 2010-08-05 | 2010-08-05 | Packing product of capsosiphon fulvescens and method for manufacturing thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020100075749A KR20120021529A (en) | 2010-08-05 | 2010-08-05 | Packing product of capsosiphon fulvescens and method for manufacturing thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101430944B1 (en) * | 2013-03-07 | 2014-08-18 | 주식회사 향아식품 | Manufacturing method of capsosiphon fulvescens soup |
| KR20180065252A (en) | 2016-12-07 | 2018-06-18 | 완도매생이 협동조합 | raw seaweed fulvescens processing method |
| KR20190114239A (en) * | 2018-03-29 | 2019-10-10 | 농업회사법인 제이비에프 주식회사 | Making Method fo Retort pouched Oyster and Capsosiphon soup with Bamboo Salt |
-
2010
- 2010-08-05 KR KR1020100075749A patent/KR20120021529A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101430944B1 (en) * | 2013-03-07 | 2014-08-18 | 주식회사 향아식품 | Manufacturing method of capsosiphon fulvescens soup |
| KR20180065252A (en) | 2016-12-07 | 2018-06-18 | 완도매생이 협동조합 | raw seaweed fulvescens processing method |
| KR20190114239A (en) * | 2018-03-29 | 2019-10-10 | 농업회사법인 제이비에프 주식회사 | Making Method fo Retort pouched Oyster and Capsosiphon soup with Bamboo Salt |
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