Method for Manufacturing Seasoned Shred of Dried Pollack

Abstract

The present invention relates to a method for producing seasoned dried pollack strips with excellent taste and texture by adding moisture to dried pollack strips for primary aging, mixing in seasoning for secondary aging, and then drying while increasing the temperature in a vacuum. In the seasoned dried pollack strips according to the present invention, moisture is uniformly distributed within the tissue of the dried pollack strips so that the seasoning binds to the dried pollack strips and does not easily separate, and by drying the seasoned dried pollack strips while increasing the temperature in a vacuum, it is possible to produce seasoned dried pollack strips that are crispy on the outside and moist and soft on the inside.

Description

Technology Field

[0001] The present invention relates to a method for producing seasoned dried pollack strips with excellent taste and texture by adding moisture to dried pollack to age it once, mixing it with seasoning to age it twice, and then drying it while increasing the temperature in a vacuum. Background Technology

[0002] Pollock is a marine fish of the cod family. It is not only a low-fat fish with little fat in its flesh, but also a high-protein, low-calorie food that is good for the elderly and infirm with weak digestive systems. In particular, pollock liver oil contains three times the amount of vitamin A found in cod, as well as lysine, which is necessary for the development of cells in various parts of the human body, and tryptophan, a brain nutrient.

[0003] Hwangtae, a processed product of pollack, is produced by repeatedly freezing and thawing pollack for 3 to 5 months during the winter, during which the freezing and evaporation of moisture occur repeatedly. As the pollack frozen during the winter nights thaws due to solar heat during the day, liquid leakage occurs, and in this process, the tissue becomes porous in the form of a sponge, giving it the unique texture characteristic of Hwangtae.

[0004] Meoktae is produced during the winter process of making Hwangtae; if the temperature in the drying facility, which experiences large daily temperature fluctuations, rises and the freezing time is reduced due to warm weather, the fish becomes Meoktae with a yellowish interior and a dark, blackish skin.

[0005] Unlike dried pollack, which is produced by drying quickly, dried pollack is dried slowly in coastal areas to keep it moist, so its flesh is softer than regular dried pollack. It is generally eaten with sauces such as gochujang and mayonnaise, or used as an ingredient in salads, braised dishes, soups, fried dishes, and side dishes.

[0006] However, just like dried pollack, dried pollack has a low moisture content due to long-term drying, resulting in a tough texture when consumed as is. Therefore, it is released as a product after being mixed with moisture and seasonings to improve its taste and texture.

[0007] However, due to these additives, spoilage caused by microorganisms or enzymatic action occurs during distribution, making it prone to reduced marketability. Although preservatives are typically added to prevent this, most preservatives consist of chemical components that act as factors detrimental to human health.

[0008] To overcome these disadvantages, Korean Registered Patent Publication No. 2369329 discloses a method for producing seasoned dried pollack by mixing soybean oil and seasoning ingredients with dried pollack strips, roasting the mixture for 6 minutes ± 30 seconds at a current of 46.8 to 87.2 A and a temperature of 60 to 70 ℃, and then rapidly cooling it for 2 to 5 minutes at 0 to 5 ℃.

[0009] The above invention has the advantage that the savory taste of soybean oil enhances the taste and texture of dried pollack strips and seasoning ingredients, maintains a crispy texture through roasting, and allows for convenient eating without getting seasoning on your hands.

[0010] In addition, Korean Registered Patent Publication No. 2420178 discloses a method for producing spicy dried pollack strips by coating the surface of dried pollack strips with garlic concentrate oil, mixing various spicy seasoning powders therein, aging them first at 25–30°C for 6 hours, aging them second at 2–5°C for 12 hours, and then drying them under reduced pressure with cold air for 4 hours at a temperature of 5–10°C and a pressure of 20–200 mmHg.

[0011] The above invention first applies garlic concentrated oil to dried pollack strips to bring out the umami flavor, allowing the seasoning powder added thereafter to be easily coated onto the strips, and has the advantage of exhibiting a texture that is crispy on the outside and moist on the inside.

[0012] However, the above inventions have the disadvantage that when oil components such as soybean oil or garlic concentrate oil permeate the dried pollack strips, the surface of the dried pollack strips becomes slippery, making it easy for the seasoning to separate from the dried pollack strips, and the seasoning is not evenly distributed on the dried pollack strips but clumps together, resulting in an uneven taste of the seasoned dried pollack strips. The problem to be solved

[0013] The present invention aims to solve the above problems by providing a method for producing seasoned dried pollack strips with excellent flavor and texture by ensuring that the seasoning is uniformly applied to the dried pollack strips and penetrates deeply. means of solving the problem

[0014] To solve the above problem, the present invention provides a method for manufacturing seasoned dried pollack strips, comprising the steps of: supplying moisture to dried pollack strips and aging them first at 20 to 30 ℃ for 20 to 30 hours; preparing a seasoning including mayonnaise, sorbitol, cream cheese, sugars, and seasoning; mixing the seasoning with the dried pollack strips aged first and aging them second at 0 to 10 ℃ for 20 to 30 hours; and drying the dried pollack strips aged second at 140 to 160 mmHg in a vacuum environment for 3 to 5 hours while increasing the temperature from 25 to 35 ℃ to 80 to 90 ℃; wherein, during the drying step, moisture is sprayed onto the dried pollack strips at a temperature of 59 to 61 ℃ while increasing the temperature.

[0015] At this time, the seasoning comprises 7 to 15 parts by weight of mayonnaise, 7 to 15 parts by weight of sorbitol, 7 to 15 parts by weight of cream cheese, 2 to 8 parts by weight of sugars, and 20 to 30 parts by weight of cheese-flavored seasoning based on 100 parts by weight of dried pollack strips, and the cheese-flavored seasoning preferably comprises cheese powder, whey powder, milk fat, salt, L-sodium glutamate, silicon dioxide, and organic acid.

[0016] In addition, the above seasoning comprises 7 to 15 parts by weight of mayonnaise, 7 to 15 parts by weight of sorbitol, 7 to 15 parts by weight of cream cheese, 7 to 15 parts by weight of butter, 2 to 8 parts by weight of sugars, and 22 to 32 parts by weight of spicy seasoning based on 100 parts by weight of dried pollack strips, and the spicy seasoning preferably comprises red chili powder, onion powder, capsaicin powder, garlic essential oil, whey powder, soy sauce powder, salt, L-sodium glutamate, silicon dioxide, and organic acid.

[0017] delete

[0018] In addition, it is preferable that the moisture supplied to the dried pollack strips before the first aging be water containing 5 to 15 weight percent of coffee grounds.

[0019] In addition, it is preferable that the above sugars be the flesh of a ripe persimmon with the peel and seeds removed.

[0020] delete Effects of the invention

[0021] The seasoned dried pollack strips according to the present invention have moisture uniformly distributed within the tissue of the dried pollack strips so that the seasoning binds to the dried pollack strips and does not easily separate, and by drying the seasoned dried pollack strips while increasing the temperature in a vacuum, it is possible to produce seasoned dried pollack strips that are crispy on the outside and moist and soft on the inside. Specific details for implementing the invention

[0022] The present invention produces seasoned dried pollack strips by adding moisture to dried pollack for primary aging, mixing in seasoning for secondary aging, and then drying.

[0023] First, prepare shredded dried pollack. You can either purchase dried pollack and shred it yourself, or purchase shredded dried pollack that is unseasoned or uncooked.

[0024] Since Meoktae is made by drying pollack, it has a low moisture content. A disadvantage is that when mixed with high-viscosity seasoning, the seasoning does not penetrate the strips well. However, while mixing water to lower the viscosity allows the seasoning to bind well to the strips, the seasoning tends to run off after mixing, making it easy for the strips to separate.

[0025] Therefore, moisture is supplied to the dried pollack strips and aged so that the moisture gradually seeps into the porous sponge tissue of the dried pollack strips, making the dried pollack strips moist and soft, and then the seasoning is mixed so that the seasoning is evenly distributed and mixed on the surface of the dried pollack strips, penetrates deeply, and binds well, and the seasoning does not separate from the dried pollack strips even after mixing.

[0026] Moisture can be supplied by spraying water onto the dried pollack strips or immersing the dried pollack strips in water, and when the moistened dried pollack strips are first aged at 20 to 30°C for 20 to 30 hours, the moisture permeates into the tissue of the dried pollack strips and becomes uniformly distributed.

[0027] Next, prepare the seasoning, which includes mayonnaise, sorbitol, cream cheese, sugar, and seasoning.

[0028] For example, a savory taste may be produced by mixing 7 to 15 parts by weight of mayonnaise, 7 to 15 parts by weight of sorbitol, 7 to 15 parts by weight of cream cheese, 2 to 8 parts by weight of sugars, and 20 to 30 parts by weight of cheese-flavored seasoning with 100 parts by weight of dried pollack strips, or a spicy taste may be produced by mixing 7 to 15 parts by weight of mayonnaise, 7 to 15 parts by weight of sorbitol, 7 to 15 parts by weight of cream cheese, 7 to 15 parts by weight of butter, 2 to 8 parts by weight of sugars, and 22 to 32 parts by weight of spicy-flavored seasoning with 100 parts by weight of dried pollack strips.

[0029] Mayonnaise provides a savory taste, sorbitol provides sweetness, cream cheese provides a smooth taste, and butter adds flavor to the seasoned dried pollack strips and softens the texture; additionally, cheese-flavored and spicy seasonings can be applied selectively, allowing consumers to choose according to their preferences.

[0030] The above cheese-flavored seasoning provides a savory taste to the seasoned dried pollack strips so that anyone can enjoy it as a snack without any burden, and may include cheese powder, whey powder, milk fat, salt, sodium L-glutamate, silicon dioxide, organic acids, etc. The above spicy-flavored seasoning provides a spicy taste to the seasoned dried pollack strips so that they can be enjoyed as an accompaniment to alcoholic beverages, and may include red chili powder, onion powder, capsaicin powder, garlic essential oil, whey powder, soy sauce powder, salt, sodium L-glutamate, silicon dioxide, organic acids, etc. Since the taste of the seasoned dried pollack strips varies depending on the type and amount of seasoning, the seasoning can be appropriately combined or adjusted according to the intended use.

[0031] When the seasoning is prepared as described above, it is mixed with the dried pollack strips that have been aged once and tossed thoroughly, and then aged again. During the first aging process, moisture is evenly distributed within the tissue of the dried pollack strips. When the dried pollack strips mixed with the seasoning are aged a second time for 20 to 30 hours at a refrigeration temperature of 0 to 10°C, the seasoning penetrates deeply into the tissue of the dried pollack strips due to the moisture within the tissue, so the seasoning adheres firmly to the dried pollack strips and does not separate easily.

[0032] Next, the dried pollack strips (hereinafter also referred to as 'seasoned aged pollack strips') that have been mixed with the above seasoning and aged a second time are dried to produce seasoned pollack strips. When moisture is removed by drying, the seasoning does not stick to the hands when the seasoned pollack strips are picked up by hand.

[0033] However, since heating or hot-air drying seasoned dried pollack strips makes the seasoning prone to burning, and drying at low temperatures takes a long time to remove moisture, it is desirable to dry them at a low temperature in a vacuum environment to rapidly remove moisture while preventing the seasoning from burning.

[0034] When a vacuum is applied to seasoned dried pollack strips, the saturation temperature of the water is lowered, allowing moisture to be vaporized and removed even at low temperatures, and the moisture contained in the seasoning and dried pollack strips can be rapidly removed from the system by vacuum pressure.

[0035] However, if heated above the saturation temperature of water according to the degree of vacuum to vaporize moisture, the moisture evaporates throughout the interior and surface of the seasoned aged dried pollack strips and is rapidly removed from the strips by the vacuum, causing the moisture content of the seasoned aged dried pollack strips to rapidly decrease and the texture to become hard; on the other hand, if heated below the saturation temperature of water, moisture is removed from the seasoned aged dried pollack strips by evaporation, which has the disadvantage of requiring a long time for drying.

[0036] Therefore, to remove moisture from seasoned aged dried pollack strips, it is desirable to apply a vacuum to the seasoned aged dried pollack strips and then heat them while gradually increasing the temperature from below the saturation temperature of water according to the degree of vacuum to above the saturation temperature of water. For example, if a vacuum of 140 to 160 mmHg is applied and the temperature is gradually increased from 25 to 35 ℃ to 80 to 90 ℃ over 3 to 5 hours, the water will vaporize at 59 to 61 ℃ and be removed from the seasoned aged dried pollack strips.

[0037] Water vaporizes at 100°C at an atmospheric pressure of 760 mmHg and evaporates at temperatures below 100°C, vaporizes at 59°C at a vacuum of 140 mmHg, and vaporizes at 61°C at a vacuum of 160 mmHg.

[0038] That is, in a vacuum environment of 140 to 160 mmHg, as the temperature rises from 25 to 35 ℃ to 59 to 61 ℃, the moisture of the seasoned aged dried pollack strips is gradually removed by evaporation, and when it reaches 59 to 61 ℃, the moisture vaporizes and is discharged to the outside. At this time, the heat used to raise the temperature is transferred from the surface of the seasoned aged dried pollack strips to the interior, so the surface temperature of the seasoned aged dried pollack strips rises, and then the internal temperature rises by conduction.

[0039] Therefore, the moisture on the surface of the seasoned aged dried pollack strips first evaporates and is removed, and then the moisture inside evaporates into steam, increasing the internal pressure and moving to the surface to be removed. The seasoning uniformly applied to the surface of the seasoned aged dried pollack strips hardens when the moisture is removed and forms a barrier of a certain thickness, and the seasoning barrier serves to block the steam inside from escaping from the seasoned aged dried pollack strips even when it moves to the surface.

[0040] As the temperature is continuously raised from 59~61 ℃ to 80~90 ℃, the vapor pressure of the internal moisture increases, but the seasoning barrier on the surface becomes harder as moisture is removed, so the internal water vapor is trapped inside the seasoned dried pollack strips, causing the strips to swell. When the dried seasoned pollack strips are cooled to room temperature, the internal water vapor liquefies and is absorbed into the porous tissue of the pollack strips.

[0041] The seasoned dried pollack strips prepared in this way have the seasoning on the surface harden and dry, while the inside of the strips swells up. Therefore, the surface of the seasoned dried pollack strips is crispy rather than hard, and the inside is moist due to the liquid moisture.

[0042] The moisture content of the seasoned dried pollack strips before drying is about 15-25% by weight, and the moisture content of the seasoned dried pollack strips after drying is reduced to about 5-10% by weight, so the seasoned dried pollack strips do not deteriorate during distribution, and since most of the moisture is located inside rather than on the surface of the seasoned dried pollack strips, it is possible to manufacture seasoned dried pollack strips that are crispy on the outside and moist and soft on the inside.

[0043] If the vacuum level is less than 140 mmHg, the seasoning barrier is formed too early at a temperature lower than 59 ℃, resulting in insufficient removal of moisture. Consequently, the moisture content of the seasoned dried pollack exceeds 10% by weight, which results in a less crispy texture and a risk of the seasoned dried pollack spoiling or the seasoning leaking out and separating from the dried pollack while being stored after production. If the vacuum level exceeds 160 mmHg, the seasoning barrier is formed too late at a temperature higher than 61 ℃, resulting in a large amount of moisture being removed from the seasoned aged dried pollack. Consequently, the moisture content of the seasoned dried pollack becomes less than 5% by weight, causing the moist and soft texture of the seasoned dried pollack to disappear and making it prone to breaking during handling, which has the disadvantage of reduced marketability.

[0044] However, if the internal steam pressure of the dried pollack strips becomes too high, the seasoning barrier on the surface may be damaged, causing cracks to form. Since internal moisture leaks out through these cracks, the moist and soft texture of the seasoned dried pollack strips may be compromised.

[0045] To prevent this, it is desirable to spray moisture onto the seasoned aged dried pollack strips at the vaporization temperature of moisture according to the degree of vacuum.

[0046] When moisture evaporates rapidly, the internal pressure changes significantly, making the seasoning barrier prone to damage. However, when moisture is supplied into the system, the heat supplied to the system is consumed to evaporate the moisture sprayed onto the seasoned dried pollack strips. Consequently, the rate at which the moisture inside the seasoned dried pollack strips evaporates into steam is reduced, thereby decreasing the change in internal pressure and, as a result, reducing the damage to the seasoning barrier.

[0047] Since the saturation temperature of water in a vacuum of 140~160 mmHg is 59~61 ℃, when the temperature inside the system reaches 59~61 ℃, water is sprayed onto the seasoned dried pollack strips that have been aged twice and the drying process continues, and when the saturation temperature is exceeded, the spraying of water is stopped.

[0048] As another way to maintain the moist and soft texture of seasoned dried pollack strips, it is desirable to add coffee grounds remaining after extracting coffee from coffee beans to the moisture supplied to the dried pollack strips before the first aging process. Since coffee grounds have a porous surface, they have excellent absorption and adsorption capabilities and can accommodate moisture and odors.

[0049] Even if the seasoning barrier is damaged and moisture inside the dried pollack strips leaks out, the coffee grounds absorb the moisture, allowing the seasoned dried pollack strips to exhibit a moist texture, and the aroma of coffee is added to the seasoned dried pollack strips, thereby enhancing the flavor of the seasoned dried pollack strips.

[0050] It is preferable to supply coffee grounds to the dried pollack strips by including 5 to 15 weight percent in the water. If the amount is less than 5 weight percent, the water absorption capacity is insufficient, which may result in a lack of moist texture in the seasoned dried pollack strips, and if the amount exceeds 15 weight percent, the coffee aroma is strong, which has the disadvantage of masking the unique flavor of the dried pollack.

[0051] It is preferable to perform the above heating using a double boiler method. Water is placed in a heating container, an iron plate is placed over the water, seasoned aged dried pollack strips are placed on the iron plate, and the heating container is heated to ensure that heat is evenly transferred to the seasoned aged dried pollack strips.

[0052] Pollock contains cholesterol, a type of lipid, and Meoktae is manufactured by drying pollock for a long time while exposed to the outside air. During this process, the cholesterol contained in pollock is oxidized to produce cholesterol oxidation products (COPs), which have harmful effects on the physiological functions of the human body, such as cytotoxicity, arteriosclerosis, disruption of sterol metabolism, mutagenicity, and carcinogenicity.

[0053] To prevent this, it is desirable to use the flesh of ripe persimmons with the skin and seeds removed as the sugars for the seasoning. Ripe persimmons contain large amounts of pectin, a water-soluble dietary fiber, vitamin C, and sugar components. Vitamin C blocks lipid oxidation and has a cholesterol-lowering effect, which inhibits the increase in blood cholesterol, and the antioxidant efficacy of vitamin C provides the effect of increasing the shelf life of seasoned dried pollack strips.

[0054] The pectin component contained in ripe persimmons is adhesive, so it firmly binds the seasoning to the dried pollack strips. In addition, pectinic acid, a constituent polysaccharide of pectin, forms a network structure by forming salt bridges with cations. The pectinic acid of ripe persimmons forms salts with calcium cations, which are abundant in mayonnaise and cream cheese, forming a film on the surface of the dried pollack strips. The pectin film also provides the effect of preventing the dried pollack strips from oxidizing by blocking them from the outside air.

[0055] In addition, the network structure of the pectin film further strengthens the seasoning barrier, thereby enhancing the crispy texture of the seasoned dried pollack strips, and the viscosity of the pectin binds the seasoning barrier even if it is damaged due to high steam pressure inside the seasoned dried pollack strips, preventing water vapor inside the barrier from escaping to the outside, so that the seasoned dried pollack strips can maintain a moist and soft texture.

[0057] The present invention will be explained in more detail below based on the following examples, comparative examples, and test examples.

[0058] However, the following examples are merely for illustrating the present invention, and the present invention is not limited by the following examples. It will be obvious to those skilled in the art that the present invention can be modified by substitutions and equivalent alternative examples within the scope of the technical concept of the present invention.

[0060] <Example 1>

[0061] After purchasing commercially available dried pollack strips, they were soaked in drinking water for 30 minutes and then removed. They were then placed on a sieve and aged for 24 hours at 25°C for the first stage to ensure that the dried pollack strips were uniformly saturated with moisture.

[0062] Next, a cheese-flavored seasoning was prepared by mixing 33 kg of cheese-flavored seasoning, which was composed of 15 kg of mayonnaise, 15 kg of sorbitol, 15 kg of cream cheese, 5 kg of sugar, cheese powder, whey powder, milk fat, salt, L-sodium glutamate, silicon dioxide, and DL-malic acid in equal weight ratios.

[0063] In addition, a spicy seasoning was prepared by mixing 35 kg of spicy seasoning, which is a mixture of 15 kg of mayonnaise, 15 kg of sorbitol, 15 kg of cream cheese, 15 kg of butter, 5 kg of sugar, chili powder, onion powder, capsaicin powder, garlic essential oil, whey powder, soy sauce powder, salt, L-sodium glutamate, silicon dioxide, and DL-malic acid in equal weight ratios.

[0064] 83 kg of the cheese-flavored seasoning was mixed with 135 kg of the first aged dried pollack strips and mixed thoroughly to prepare cheese-flavored seasoned dried pollack strips, and 100 kg of the spicy-flavored seasoning was mixed with 135 kg of the first aged dried pollack strips to prepare spicy-flavored seasoned dried pollack strips, and these were secondarily aged at 5°C for 24 hours to produce seasoned aged dried pollack strips.

[0065] The seasoned dried pollack strips that were subjected to the second aging process were placed in a vacuum dryer and dried for 4 hours while increasing the temperature from 30°C to 85°C under a vacuum of 150 mmHg to produce two types of seasoned dried pollack strips with cheese flavor and spicy flavor.

[0067] <Example 2>

[0068] In the above Example 1, two types of seasoned dried pollack strips were prepared in the same manner as in Example 1, except that water was sprayed onto the seasoned aged dried pollack strips when the temperature reached 60°C and the heating rate slowed down while heating the seasoned aged dried pollack strips, and the spraying of water was stopped when the temperature exceeded 60°C and the heating rate increased.

[0070] <Example 3>

[0071] Two types of seasoned dried pollack strips were prepared in the same manner as in Example 1, except that in Example 1, 10% by weight of coffee grounds was added to the drinking water in which the dried pollack strips were immersed and the mixture was stirred intermittently during immersion.

[0073] <Example 4>

[0074] Two types of seasoned dried pollack strips were prepared in the same manner as in Example 1, except that in the preparation of the cheese-flavored seasoning and spicy-flavored seasoning, the flesh of a ripe persimmon with the skin and seeds removed was used instead of sugar.

[0076] <Comparative Example>

[0077] Two types of seasoned dried pollack strips were prepared in the same manner as in Example 1, except that in Example 1, the seasoned dried pollack strips that had undergone secondary aging were placed in a vacuum dryer and dried for 4 hours under constant conditions of a temperature of 85°C and a vacuum pressure of 150 mmHg.

[0079] <Test Example 1> Texture Analysis

[0080] After storing the seasoned dried pollack strips prepared in Examples 1 to 4 and Comparative Examples at room temperature for 30 days, hardness, springiness, cohesiveness, and chewiness, which are important indicators of texture, were measured and are shown in Table 1 below.

[0081] Hardness indicates the degree of firmness of the seasoned dried pollack strips; elasticity is the property of a deformed substance to return to its original state when force is removed, which can be described as a sensation of rubber-like elasticity felt in the mouth; cohesiveness is the property of the components of the seasoned dried pollack strips being closely bound to each other so that they do not easily separate when chewed and remain clumped together, giving a chewy sensation; and chewiness indicates the force required to put the seasoned dried pollack strips into the mouth and chew.

[0082] Measurements were repeated three times using a texture analyzer (Texture Analyser, TA-XT2i, Stable Microsystems, UK). Two types of seasoned dried pollack strips from each group were placed on a plate, and measurements were taken using a probe plunger (probe type: P / 36R) under conditions of pre-test speed 2.0 mm / s, test speed 1.0 mm / s, post-test speed 1.0 mm / s, and trigger force auto 5.0 g, and the average value was calculated.

[0084] Texture analysis results Example 1 Example 2 Example 3 Example 4 Comparative example hardness 6.52 / 6.50 주1) 6.38 / 6.35 6.43 / 6.38 6.14 / 6.15 7.24 / 7.05 elasticity 4.54 / 4.62 4.76 / 4.77 4.71 / 4.69 5.25 / 5.40 4.35 / 4.56 Cohesion 4.72 / 4.80 5.02 / 5.07 4.94 / 4.88 5.42 / 5.44 4.18 / 4.25 Chewing ability 4.87 / 4.73 4.71 / 4.74 4.79 / 4.71 4.45 / 4.42 5.06 / 4.89 Note 1) Cheese flavor / Spicy flavor

[0086] Looking at Table 1 above, the hardness and pliability were highest in the comparative example dried at a constant temperature in a vacuum environment and lower in the example dried while increasing the temperature. Among the examples, the values ​​were measured to be lowest in the order of Example 4, which used persimmon pulp instead of sugar when preparing the seasoning; Example 2, which sprayed water while increasing the temperature; Example 3, which immersed dried pollack strips in drinking water containing coffee grounds and aged them for the first time; and Example 1, which supplied moisture to the dried pollack strips for the first time, mixed them with seasoning for the second time, and then dried while increasing the temperature.

[0087] As in the comparative example, when seasoned aged dried pollack strips are dried at a constant high temperature in a vacuum environment, the moisture in the seasoned aged dried pollack strips is rapidly removed, causing the texture to become hard. However, as in the example, when drying while increasing the temperature, the seasoning on the surface of the seasoned aged dried pollack strips dries first, forming a barrier. It is determined that this seasoning barrier prevents internal moisture from escaping from the seasoned aged dried pollack strips, thereby making the texture soft.

[0088] Among the examples, the addition of persimmon pulp is the most effective in softening the texture of the seasoned dried pollack strips (Example 4), and when water is sprayed at the vaporization temperature of water during drying, the rapid vaporization of moisture inside the dried pollack strips is suppressed, thereby preventing damage to the seasoning barrier and preserving moisture inside the dried pollack strips (Example 2), and when the dried pollack strips are immersed in drinking water containing coffee grounds, the coffee grounds, which have excellent absorption capacity, absorb moisture (Example 3), so it is determined that the seasoned dried pollack strips exhibit a moist and soft texture.

[0089] Elasticity and cohesiveness showed opposite results to hardness and squeezing, and it is judged that the moisture inside the seasoned dried pollack must be contained above a certain level to feel elastic and chewy texture.

[0090] The cheese-flavored seasoned dried pollack strips had approximately greater hardness and pliability and lower elasticity and cohesiveness than the spicy seasoned dried pollack strips, but showed no significant difference.

[0091] From the above results, it can be seen that in order for the seasoned dried pollack strips to exhibit a crispy yet soft texture, it is necessary to ensure that the seasoning on the surface of the strips dries firmly during the drying process, while the interior retains a certain amount of moisture.

[0093] <Test Example 2> Sensory Evaluation

[0094] The taste, aroma, crispy texture, soft texture, and overall preference of the seasoned dried pollack strips prepared in the above examples and comparative examples were measured using a 5-point scale method on a total of 70 subjects, consisting of 5 men and 5 women aged 10 to 70, and the average values ​​are shown in Table 2 below.

[0096] Sensory evaluation results Example 1 Example 2 Example 3 Example 4 Comparative example taste 4.1 / 4.0 주1) 4.0 / 4.0 4.1 / 4.2 4.2 / 4.3 3.8 / 3.7 incense 3.9 / 3.9 3.9 / 4.0 4.2 / 4.0 4.0 / 3.9 3.6 / 3.5 crispy texture 4.0 / 4.0 3.9 / 3.9 3.8 / 3.9 4.0 / 3.9 4.2 / 4.2 soft texture 4.0 / 4.0 4.2 / 4.1 4.0 / 4.0 4.1 / 4.2 3.5 / 3.6 Overall preference 4.0 / 4.0 4.0 / 4.0 4.1 / 4.0 4.1 / 4.0 3.7 / 3.8 5: Very Good, 4: Good, 3: Average, 2: Poor, 1: Very Poor Note 1) Cheese flavor / Spicy flavor

[0098] As shown in Table 2 above, the difference between the cheese-flavored seasoned dried pollack strips and the spicy-flavored seasoned dried pollack strips was small. Example 4, which had added persimmon pulp, received the best evaluation for taste, and Example 3, which had added coffee grounds, showed the best results for aroma, indicating that the taste of persimmon pulp and the aroma of coffee enhance the flavor of the seasoned dried pollack strips.

[0099] The crispy texture was rated highest in the Comparative Example, while the soft texture was rated highest in Examples 2 and 4. In relation to the texture analysis of Test Example 1, it is determined that the Comparative Example has a crispy texture because a large amount of moisture has been removed, but the soft texture is low, whereas Examples 2 and 4 contain a certain amount of moisture inside the dried pollack strips, resulting in a moist and soft texture.

[0100] In terms of overall preference, the seasoned dried pollack strips of the embodiment according to the present invention are rated higher than the comparative example, indicating that they have sufficient value as a product.

Claims

Claim 1 A method for manufacturing seasoned dried pollack strips, comprising: a step of supplying moisture to dried pollack strips and aging them first at 20 to 30 ℃ for 20 to 30 hours; a step of preparing a seasoning including mayonnaise, sorbitol, cream cheese, sugars, and seasoning; a step of mixing the seasoning with the dried pollack strips aged first and aging them second at 0 to 10 ℃ for 20 to 30 hours; and a step of drying the dried pollack strips aged second at 140 to 160 mmHg in a vacuum environment for 3 to 5 hours while increasing the temperature from 25 to 35 ℃ to 80 to 90 ℃; wherein moisture is sprayed onto the dried pollack strips at a temperature of 59 to 61 ℃ during the temperature increase step in the drying step. Claim 2 A method for manufacturing seasoned dried pollack strips according to claim 1, wherein the seasoning comprises 7 to 15 parts by weight of mayonnaise, 7 to 15 parts by weight of sorbitol, 7 to 15 parts by weight of cream cheese, 2 to 8 parts by weight of sugars, and 20 to 30 parts by weight of cheese-flavored seasoning based on 100 parts by weight of dried pollack strips, and wherein the cheese-flavored seasoning comprises cheese powder, whey powder, milk fat, salt, L-sodium glutamate, silicon dioxide, and organic acid. Claim 3 A method for manufacturing seasoned dried pollack strips according to claim 1, wherein the seasoning comprises 7 to 15 parts by weight of mayonnaise, 7 to 15 parts by weight of sorbitol, 7 to 15 parts by weight of cream cheese, 7 to 15 parts by weight of butter, 2 to 8 parts by weight of sugars, and 22 to 32 parts by weight of spicy seasoning based on 100 parts by weight of dried pollack strips, and the spicy seasoning comprises red chili powder, onion powder, capsaicin powder, garlic essential oil, whey powder, soy sauce powder, salt, L-sodium glutamate, silicon dioxide, and organic acid. Claim 4 delete Claim 5 A method for manufacturing seasoned dried pollack strips according to claim 1, characterized in that the moisture supplied to the dried pollack strips before the first aging is water containing 5 to 15 weight percent of coffee grounds. Claim 6 A method for manufacturing seasoned dried pollack according to claim 1, characterized in that the sugars are the flesh of a ripe persimmon with the peel and seeds removed. Claim 7 delete

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