KR102816057B1 - Frozen seasoned sauce block using crab paste and its manufacturing method - Google Patents

Abstract

The present invention relates to a frozen crab sauce and a method for producing the same. The present invention relates to a crab raw material frozen seasoning sauce block manufactured by mixing crab and auxiliary materials such as green onions, green peppers, red peppers, and potato starch, and can provide a crab raw material frozen seasoning sauce block with improved hardness so that the original shape is well preserved during distribution, and a crab raw material frozen seasoning sauce block with excellent organoleptic properties due to less loss of texture and color of the raw materials after restoration, and a method for producing the same.

Description

Frozen seasoned sauce block using crab paste and its manufacturing method {Frozen seasoned sauce block using crab paste and its manufacturing method}

The present invention relates to a crab raw material frozen seasoning sauce block and a manufacturing method thereof, and more specifically, to a crab raw material frozen seasoning sauce block manufactured by mixing crab and auxiliary ingredients such as green onions, green peppers, red peppers, and potato starch, which has improved hardness so that the original shape is well preserved during distribution, and has excellent organoleptic properties due to less loss of texture and color of the raw materials after restoration, and a manufacturing method thereof.

Crab ( Brachyura , crab) is a nutritious food that is low in fat, high in protein, and contains many essential amino acids. It is easy to digest and has a mild taste, making it popular among people of all ages.

Crabs, including flower crabs, king crabs, and red king crabs, have excellent flavors and are consumed in various ways, such as in crab sauce, fried crabs, and crab soup. However, due to the nature of crustaceans, there is a high risk of parasites and food poisoning, and there have been problems such as spoilage during distribution. In addition, it is difficult to consume over a long period of time, and when frozen, the moisture in the crab meat evaporates, the tissue collapses, and the unique flavor is severely lost, resulting in a decrease in quality.

Accordingly, the present invention developed a frozen seasoning sauce block using crab as a main ingredient. The frozen seasoning sauce block is manufactured by mixing crab and auxiliary ingredients such as green onions, green peppers, red peppers, and potato starch, and has improved hardness so that the original shape is well preserved during distribution, and the texture and color of the raw materials are lost less after restoration, so that the sensory properties are excellent and it is easy to use it in various dishes to improve the flavor. It is intended to provide a frozen seasoning sauce block using crab as a main ingredient and a method for manufacturing the same.

Korean Patent No. 10-1238246 (registered on February 22, 2013) describes soy sauce marinated crab sauce for bibimbap and soy sauce marinated crab bibimbap using the sauce. Korean Patent No. 10-2339614 (registered on December 10, 2021) describes a method for manufacturing chilgejang made with chitosan-rich chilge and seasoning sauce.

The present invention relates to a crab raw material frozen seasoning sauce block manufactured by mixing crab and auxiliary materials such as green onions, green peppers, red peppers, and potato starch, wherein the hardness is improved so that the original shape is well preserved during distribution, and the texture and color of the raw materials are less lost after restoration, thereby providing a crab raw material frozen seasoning sauce block with excellent sensory properties, and a method for manufacturing the same.

The present invention provides a crab raw material frozen seasoning sauce block characterized by being manufactured by adding water to a sauce containing crab, green onions, green peppers, red peppers, and starch, diluting it, and then freezing it.

In the crab raw material frozen seasoning sauce block of the present invention, the starch may be added in an amount of 1 to 5% (w/v) of the weight of the sauce including crab, green onion, green pepper, red pepper, and starch.

In the crab raw material frozen seasoning sauce block of the present invention, the sauce containing crab, green onion, green pepper, red pepper, and starch may be characterized by being diluted by adding water to the sauce containing crab, green onion, green pepper, red pepper, and starch to have a salinity of 5 to 10% (w/v).

By manufacturing it using the method of the present invention, the hardness is improved, so that the original shape is well preserved during distribution, and the texture and color of the raw materials are less lost after restoration, so that a frozen seasoning sauce block of raw crab material with excellent sensory properties can be provided, which can be added to various dishes to enhance the flavor.

Figure 1 shows the results of sensory evaluation of green onions, green peppers, and red peppers according to blanching conditions.
Figure 2 shows the results of confirming the formation of ice in salt water according to salinity (10, 15, and 20% (w/v) respectively).
Figure 3 shows the results of measuring the hardness of sources (5, 7, 10% (w/v)) according to salinity.
Figure 4 shows the results of measuring the hardness of the sauce according to the starch content and freezing time.
Figure 5 shows photographs of frozen seasoning sauce blocks of Comparative Examples 1 to 4 manufactured only with different starch contents without blanching treatment.
Figure 6 shows photographs of frozen seasoning sauce blocks of Examples 2-1 to 2-4 manufactured by varying the starch content while using raw materials that were blanched in an alkaline solution for 10 seconds.
Figure 7 shows a cooking photo of a frozen seasoning sauce block according to starch content.

Recently, consumer interest in convenient sauces has been increasing due to the expansion of the convenience food market and the preference for home cooking due to COVID-19. As trends such as home cooking and home cooking spread, various convenient sauces such as all-purpose sauce and pasta sauce are gaining popularity, and attempts are being made to develop sauces using unique ingredients.

Accordingly, in the present invention, a frozen seasoning sauce block using crab as a main ingredient was developed. The frozen seasoning sauce block is manufactured by mixing crab and auxiliary ingredients such as green onions, green peppers, red peppers, and potato starch, and has improved hardness so that the original shape is well preserved during distribution, and the texture and color of the raw materials are lost less after restoration, so that the organoleptic properties are excellent and it is easy to use it in various dishes to improve the flavor. It is intended to provide a crab raw material frozen seasoning sauce block and a manufacturing method therefor.

The present invention provides a crab raw material frozen seasoning sauce block characterized by being manufactured by adding water to a sauce containing crab, green onions, green peppers, red peppers, and starch, diluting it, and then freezing it. At this time, the sauce containing crab, green onions, green peppers, red peppers, and starch preferably contains 39 to 42 wt% of crab, 3.9 to 4.2 wt% of green peppers, 1.2 to 1.3 wt% of red peppers, 0.8 to 1.0 wt% of red peppers, and 1 to 5 wt% of starch, and in addition to crab, green onions, green peppers, red peppers, and starch, the sauce may further contain ingredients such as onion, cooking oil, red pepper powder, sugar, salt, pepper, minced garlic, dasida, and red pepper paste.

In general, sauces are used in various foods such as rice, noodles, salads, and desserts to enhance the flavor of the food. The frozen seasoning sauce using raw crab of the present invention can be used in soup dishes such as ramen in particular to enhance the flavor while providing a deep soup taste.

In the present invention, it is preferable to use the green onion, green pepper, and red pepper that have been blanched in water or an alkaline solution, more preferably, those that have been blanched in an alkaline solution, and most preferably, those that have been blanched in an alkaline solution prepared with 2% salt water. According to the experiment below, when blanched in an alkaline solution at 95°C for 10 seconds, the unique colors of the green onion, green pepper, and red pepper were well maintained, resulting in excellent sensory properties.

In the frozen seasoning sauce block of the crab raw material of the present invention, the starch may be added in an amount of 1 to 5% (w/v) of the weight of the sauce including crab, green onion, green pepper, red pepper, and starch. At this time, the starch is preferably added in an amount of 3% of the weight of the sauce including crab, green onion, green pepper, red pepper, and starch, and the starch may be a conventional starch extracted from crops such as potatoes, corn, and sweet potatoes, but preferably potato starch is used. According to the following experiment, by manufacturing the sauce by using blanched auxiliary materials and adding starch, it was possible to minimize the loss of texture and color after the restoration of the frozen seasoning sauce block of the crab raw material of the present invention.

In the crab raw material frozen seasoning sauce block of the present invention, the sauce containing the crab, green onion, green pepper, red pepper, and starch may be characterized in that the sauce is diluted to a salinity of 5 to 10% (w/v) by adding water to the sauce containing the crab, green onion, green pepper, red pepper, and starch. Since the sauce containing the crab, green onion, green pepper, red pepper, and starch does not freeze well when the salinity is about 30% (w/v), it is preferable to dilute the sauce containing the crab, green onion, green pepper, red pepper, and starch to a salinity of 5 to 10% (w/v) by adding water to the sauce and then freeze it. More preferably, by adding water to the sauce containing the crab, green onion, green pepper, red pepper, and starch to dilute it to a salinity of 10% (w/v), it was possible to manufacture a crab raw material frozen seasoning sauce block that efficiently increases hardness and solves problems such as risk of breakage during processing and distribution and increased transportation costs.

Hereinafter, the contents of the present invention will be described in more detail through the following examples and experimental examples. However, the scope of the rights of the present invention is not limited to the following examples and experimental examples, but includes modifications of technical ideas equivalent thereto.

[Experimental Example 1: Confirmation of color change according to blanching conditions of green onions, green peppers, and red peppers]

In this experiment, we aimed to confirm the color change according to the blanching conditions of green onions, green peppers, and red peppers added as auxiliary materials in the manufacture of the frozen seasoning sauce of the crab raw material of the present invention.

Green onions, green peppers, and red peppers were each cut into 5–10 mm pieces, blanched (95°C, 10–60 sec) in water or an alkaline solution (pH 7), washed in cold water (0°C), dehydrated, and soaked in 5% dextrin and 10% glucose for 30 sec. The dehydrated samples were used. The color was measured on the surface of the samples using a Color Spectrophotometer (Colormate, SCINCO, Co. Ltd, Korea). Three randomly measured sections per sample were expressed as lightness (L), redness (a), and yellowness (b) values.

1) Check the color change of the green onion

Color changes of green onions according to blanching conditions Sample name Measurement value Blanching
hour
(candle) Color L a b green onion Control - 41.04±0.04 -12.04±0.04 24.29±0.49 Distilled water 10 42.17±0.45 -18.25±0.07 37.41±0.59 30 43.26±0.15 -17.63±0.05 36.67±0.10 60 44.41±0.12 -16.28±0.35 36.22±0.49 2% salt water 10 42.07±0.16 -18.08±0.04 33.97±0.41 30 43.75±0.31 -17.75±0.10 33.72±0.64 60 46.41±0.03 -13.9±0.06 37.75±0.05

Table 1 above shows the results of confirming the color change of green onions according to the blanching conditions. The L value, which indicates the brightness of the color, generally showed a tendency to increase by the blanching treatment, and it was confirmed that it increased as the blanching treatment time increased. When the blanching treatment time was 30 seconds or less, there was no difference according to the addition of salt, but when the treatment was 60 seconds, it was confirmed that the L value increased in an alkaline solution (2% salt water).

Meanwhile, the a value indicating redness indicates redness as a higher value and greenness as a lower value. As can be confirmed in Table 1, all a values decreased when blanched, but increased again when treated for 60 seconds. Therefore, it was determined that the blanching treatment time should be set to 30 seconds or less in order to improve the green color of green onions. In addition, the b value indicating yellowness increased by the blanching treatment, and it was confirmed that it increased when treated in an alkaline solution (2% salt water) for 60 seconds. Therefore, it was determined that the color would turn yellow if blanched for a long time in an alkaline solution (2% salt water).

Therefore, the blanching treatment conditions that can minimize and improve the color loss of green onions are blanching in an alkaline solution (2% salt water) at 95℃ for 10 or 30 seconds. When treated under the above conditions, the a value decreases, improving the green color, and the increase in the b value is low, effectively improving the color of green onions. In addition, it can be judged that the texture will not be greatly affected even when reheated with a short blanching time.

2) Check the color change of the green pepper

Color changes of green peppers according to blanching conditions Sample name Measurement value Blanching
hour
(candle) Color L a b Green pepper Control - 46.82±0.69 -13.69±0.11 44.94±0.17 Distilled water 10 46.53±0.32 -16.50±0.23 41.55±0.12 30 44.52±0.34 -18.29±0.04 39.32±0.45 60 45.18±0.20 -13.94±0.36 38.69±0.43 2% salt water 10 48.65±0.05 -20.27±0.36 36.40±0.17 30 47.05±0.03 -15.60±0.06 45.49±0.36 60 48.16±0.04 -16.63±0.09 55.78±0.65

Table 2 above shows the results of confirming the color change of green peppers according to blanching conditions. There was no significant difference in the L value of green peppers according to blanching treatment and processing time, but the L value was higher in the salt-added group.

Meanwhile, the a value of green pepper decreased by the blanching treatment, and the green color was enhanced. In the case of the distilled water blanching treatment, it was found to be the lowest in the 30-second treatment group, and in the alkaline solution (2% salt water), it was found to be the lowest in the 10-second treatment group. In addition, the b value of green pepper decreased in the distilled water blanching treatment compared to the control group that was not blanched, but there was no difference according to the blanching treatment time. In the alkaline solution, the b value tended to increase from the 30-second treatment, so it was determined that color loss would occur with long-term treatment.

Therefore, the blanching treatment conditions that can minimize and improve the color loss of green peppers are blanching for 10 seconds in an alkaline solution (2% salt water) at 95°C, and when treated under the above conditions, the a value was the lowest, effectively improving the green color.

3) Check the color change of the red pepper

Changes in the color of red pepper according to blanching conditions Sample name Measurement value Blanching
hour
(candle) Color L a b Red pepper Control - 29.26±0.55 44.25±0.47 24.87±0.33 Distilled water 10 34.70±0.15 39.90±0.08 22.25±0.24 30 34.82±0.01 42.24±0.13 25.91±0.13 60 34.69±0.06 44.84±0.28 29.36±0.40 2% salt water 10 33.53±0.13 45.06±0.03 28.81±0.17 30 33.55±0.56 45.89±0.38 30.42±0.40 60 33.10±0.15 45.71±0.29 31.04±0.39

Table 3 above shows the results of confirming the color change of red pepper according to the blanching conditions. The L value of red pepper increased due to the blanching treatment, but there was no significant difference according to the salt addition and blanching treatment time.

Meanwhile, the a value of red pepper showed a tendency to decrease during blanching in distilled water and increased with blanching time, whereas in an alkaline solution (2% salt water), it showed a similar value to the control group that was not blanched, suggesting that the loss of color of red pepper in the salt-added group would be less. In the case of the b value of red pepper, both distilled water and alkaline solution (2% salt water) showed a tendency to increase over time during blanching.

Therefore, the blanching treatment conditions that can minimize and improve the color loss of red peppers are blanching for 10 seconds in a 95℃ alkaline solution (2% salt water), and when treated under the above conditions, the a value indicating the redness did not decrease, and the increase in the b value was also small, so that the color loss of red peppers could be minimized.

[Experimental Example 2: Sensory evaluation of green onions, green peppers, and red peppers according to blanching conditions]

In this experiment, we aimed to evaluate the sensory properties of green onions, green peppers, and red peppers according to the blanching conditions in Experimental Example 1. The sensory evaluation was conducted by 15 trained inspectors, and the appearance, color, off-flavor, texture, and overall preference were evaluated using a 7-point rating system (1 point ‘very bad (or very low)’ to 7 points ‘very good (or very strong)’). The results are shown in Fig. 1.

As shown in Fig. 1, green onions, green peppers, and red peppers all showed high appearance, color, and overall preference when blanched, and as the blanching time increased, the preference for texture, appearance, and color decreased. Off-flavor decreased when blanched, and there was no difference according to the blanching conditions. Meanwhile, among the samples, green onions were shown to be most affected by the blanching conditions, and it was confirmed that the blanching treatment affected appearance, color, off-flavor, texture, and preference.

In summary, the overall preference of green onion, green pepper, and red pepper was evaluated to be the highest at 5.87, 5.42, and 5.67, respectively, when blanched in an alkaline solution (2% salt water) for 10 seconds, indicating excellent sensory properties. Accordingly, in the following examples and experimental examples, sauces were prepared using blanched green onion, green pepper, and red pepper.

[Example 1: Preparation of sauce using blanched green onions, green peppers, and red peppers]

In this example, a sauce was prepared using green onions, green peppers, and red peppers blanched in an alkaline solution (2% salt water) for 10 seconds according to the recipe in Table 4 below.

Sauce Recipe Using Blanched Green Onions, Green Peppers, and Red Peppers Ingredient name Weight (g) Crab 41.95 g onion 12.59 g green onion 4.20 g Cooking oil 6.71 g Red pepper powder 6.71 g sugar 0.84 g Green pepper 1.26 g salt 0.73 g pepper 0.03 g Liver garlic 0.84 g Again 4.41 g Red pepper 0.94 g chili pepper paste 18.79 g * Blanch green onions, green peppers, and red peppers in an alkaline solution (2% salt water) for 10 seconds before use.

The ingredients were mixed and ground according to the recipe in Table 4 above to prepare the Example 1 sauce, which was then frozen at -20°C, but did not freeze.

[Experimental Example 3: Confirmation of ice formation and hardness according to salinity]

In this experiment, we aimed to confirm ice formation according to salinity and establish optimal conditions for increasing the hardness of the sauce.

(1) Confirmation of ice formation according to salinity

To analyze the salinity of the sauce, 1 g of the sauce was collected, diluted 10-fold, and used. Salt water was prepared to have salinity of 10, 15, and 20%, and 0.5 mL of the sample was dispensed into a salinity meter (Model PAL-03S, Atago Co., LTD. Tokyo, Japan) to measure the salinity.

As a result of the measurement, the salinity of the source of Example 1, which was not frozen at -20℃, was found to be 30% (w/v), and in order to set the salinity concentration that could be frozen, salt water with different salinities of 10, 15, and 20% (w/v) were prepared and frozen at -20℃ for 10 hours (Fig. 2). As shown in Fig. 2, it was confirmed that ice was formed at a salinity of 10% (w/v).

(2) Check the hardness of the source

As a result of checking the formation of ice according to the above salinity, it was confirmed that ice was formed starting from a salinity of 10% (w/v), so the salinity of the sauce was diluted to 5, 7, and 10% (w/v) as shown in Table 5 below, and then frozen and the hardness was measured. For the hardness measurement, after diluting to the salinity at which ice was formed based on 100 g of the sauce under the conditions of Table 6 below, a block of the same size (6.5 cm × 11 cm × 3 cm) was manufactured and a compression test was conducted using a texture analyzer (Brookfield Engineering Laboratories, Inc., Middleboro, MA, USA).

Source dilution ratio Salinity (%) Source (g) Water (mL) Weight (g) ratio 5% 100 g 500 mL 600 g 1:5 7% 100 g 330 mL 430 g 1:3.3 10% 100 g 200 mL 300 g 1:2

Hardness measurement conditions Instrument Texture analyzer
(Brookfield Engineering Laboratories, Inc., Middleboro, MA, USA) Test type Compression (one bite compression test) Probe type Cone probe (Φ 50 mm) Deformation 50% Force 25 kg Pre-test speed 1 mm/sec Pro-test speed 1 mm/sec

As a result of the experiment, ice was formed in all of the sources with salinity of 5, 7, and 10% (w/v), and the hardness was 26761.33, 22439.33, and 16242.00 g, respectively, showing a tendency for the hardness to decrease as the salinity increased (Fig. 3). However, as the salinity decreased, the dilution ratio increased, which resulted in increased weight and volume, which in turn raised concerns about damage during processing and distribution, and increased transportation costs. Therefore, in the examples and experimental examples below, the salinity of the source was diluted to 10%, the highest salinity at which ice was formed, and the experiment was conducted.

[Examples 2-1 to 2-4: Preparation of sauce by varying the amount of starch added]

In this example, a sauce was prepared by mixing raw crab, green onions, green peppers, red peppers, potato starch, and other ingredients, and the amount of potato starch was varied to prepare the sauces of Examples 2-1 to 2-4. In this case, Examples 2-1 to 2-4 all used blanched green onions, green peppers, and red peppers, and were prepared to have a salinity of 10%.

Table 7 below shows sauce recipes according to the amount of starch added.

Sauce recipes based on the amount of starch added Ingredient name Example 2-1
(0% potato starch) Example 2-2
(1% potato starch) Example 2-3
(potato starch 3%) Example 2-4
(potato starch 5%) Crab 41.95% 41.54% 40.70% 39.86% onion 12.59% 12.46% 12.21% 11.96% green onion 4.20% 4.16% 4.07% 3.99% Cooking oil 6.71% 6.64% 6.51% 6.37% Red pepper powder 6.71% 6.64% 6.51% 6.37% sugar 0.84% 0.83% 0.81% 0.80% Green pepper 1.26% 1.25% 1.22% 1.20% salt 0.73% 0.72% 0.71% 0.69% pepper 0.03% 0.03% 0.03% 0.03% Liver garlic 0.84% 0.83% 0.81% 0.80% Again 4.41% 4.37% 4.28% 4.19% Red pepper 0.94% 0.93% 0.91% 0.89% chili pepper paste 18.79% 18.60% 18.23% 17.85% Potato starch 0% 1.00% 3.00% 5.00% Total 100% 100% 100% 100%

The ingredients were mixed and ground according to the ratio of Table 7 above, and 200 mL of water was added to 100 g of each of the sauces of Examples 2-1 to 2-4 to dilute them to a salinity of 10%. Then, they were cut into 5 mm pieces on a tray (6.5 cm × 11 cm × 3 cm). 10 g of prepared green onions and 5 g of red pepper were evenly added, the prepared sauce was poured over, and frozen at -20°C to produce a frozen seasoning sauce block of the raw crab ingredients of Examples 2-1 to 2-4.

[Experimental Example 4: Hardness Confirmation According to Starch Content and Freezing Time]

In this experiment, the hardness of the sauce according to the starch content and freezing time was examined using the sauces of Examples 2-1 to 2-4. The hardness was measured using the same method as Experimental Example 3. On the other hand, since ice formation did not occur under conditions of less than 6 hours of freezing, measurement was impossible, and thus measurements were made at 1-hour intervals starting from 6 hours of freezing, and the results are shown in Fig. 4.

As can be seen in Fig. 4, in the starch-added groups (Examples 2-2 to 2-4), the hardness tended to increase rapidly after a certain period of time, but in the non-starch-added group (Example 2-1, 0% potato starch), it was confirmed that the hardness increased relatively consistently depending on the freezing time. In addition, it was confirmed that as the amount of starch added increased, the freezing time for the hardness to more than double became shorter. In the case of 1% starch (Example 2-2), the hardness increased rapidly after 10 hours of freezing, and in the case of 3% starch (Example 2-3) and 5% starch (Example 2-4), the hardness significantly increased after 8 hours of freezing. Therefore, it was determined that the addition of starch could affect the shortening of the freezing time and the physical properties of the product.

[Experimental Example 5: Confirmation of color change according to blanching treatment and starch content]

In this experiment, the color changes of green onions, green peppers, and red peppers in the frozen seasoning sauce block of the crab raw material of the present invention were confirmed according to the starch content and the presence or absence of blanching treatment.

According to the recipe in Table 7 above, the ingredients were mixed and ground, and the sauces of Comparative Examples 1 to 4 having a salinity of 10% were prepared using unblanched green onions, green peppers, and red peppers. Then, 10 g of green onions and 5 g of peppers cut into 5 mm pieces were evenly placed in each tray (6.5 cm × 11 cm × 3 cm), and the sauces of Comparative Examples 1 to 4 and the sauces of Examples 2-1 to 2-4 were poured, respectively, and then frozen at -20°C to prepare block shapes (Figs. 5 and 6).

FIG. 5 shows photographs of frozen seasoning sauce blocks of Comparative Examples 1 to 4 manufactured only with different starch contents without blanching, and FIG. 6 shows photographs of frozen seasoning sauce blocks of Examples 2-1 to 2-4 manufactured with different starch contents using green onions, green peppers, and red peppers blanched in an alkaline solution (2% salt water) at 95°C for 10 seconds. Meanwhile, the color of green onions, green peppers, and red peppers used in the manufacture of the frozen seasoning sauce blocks of Comparative Examples 1 to 4 and Examples 2-1 to 2-4 was measured by the same method as in Experimental Example 1.

1) Check the color change of the green onion

Color changes of green onions according to blanching treatment and starch content Sample name Processing conditions Starch content Color note Lightness (L) Redness (a) Yellowness (b) green onion Blanching treatment X 0% (Comparative Example 1) 41.82±0.34 -12.88±0.04 31.91±0.02 1% (Comparative Example 2) 54.39±0.73 -13.15±0.16 42.57±0.90 3% (Comparative Example 3) 51.25±0.15 -14.38±0.04 41.47±0.10 5% (Comparative Example 4) 48.07±0.21 -13.59±0.03 37.03±0.42 Blanching treatment 0% (Example 2-1) 41.41±0.35 -17.65±0.48*** 36.55±1.29*** 1% (Example 2-2) 52.81±0.17 ^# -19.33±0.26 ^## 44.32±0.30 ^## 3% (Example 2-3) 46.84±0.79 ⁺⁺⁺ -20.80±0.10 ⁺⁺⁺ 40.45±0.11 5% (Example 2-4) 44.29±0.10 ^$$$ -18.84±0.03 ^$$$ 38.89±0.22 *, p < 0.05 vs. starch content 0%; **, p < 0.01 vs. starch content 0%; ***, p < 0.001 vs. starch content 0%
#, p < 0.05 vs. 1% starch content; ##, p < 0.01 vs. 1% starch content; ###, p < 0.001 vs 1% starch content
+, p < 0.05 vs. 3% starch content; ++, p < 0.01 vs. 3% starch content; +++, p < 0.001 vs. 3% starch content
$, p < 0.05 vs. 5% starch content; $$, p < 0.01 vs. 5% starch content; $$$, p < 0.001 vs. 5% starch content

Table 8 above shows the color change of green onions according to the starch content and blanching treatment. The L value of green onions was the highest at 1% starch content regardless of the blanching treatment, and tended to decrease as the starch content increased. In the case of the b value, the b value tended to increase due to the blanching treatment at starch contents of 0% and 1%, but no difference was observed at starch contents of 3% and 5%, so it was determined that the addition of starch could reduce the change in yellowness of green onions due to the blanching treatment. The lower the a value, the greener it is, and it was confirmed that the blanching treatment group showed a lower value, and in particular, the starch content of 3% showed the lowest a value. Therefore, it was found that the blanching treatment and starch addition affected the improvement of the color of green onions, and the color was the best when the blanched green onions were used to manufacture the frozen seasoning sauce block for crab seasoning with a starch content of 3%.

2) Check the color change of the green pepper

Changes in the color of green peppers according to blanching treatment and starch content Sample name Processing conditions Starch content Color note L a b Green pepper Blanching treatment X 0% (Comparative Example 1) 51.36±0.31 -9.08±0.54 45.91±0.29 1% (Comparative Example 2) 57.14±0.07 -13.17±0.15 47.37±0.49 3% (Comparative Example 3) 54.45±0.08 -14.65±0.21 45.68±0.28 5% (Comparative Example 4) 52.42±0.17 -13.00±0.10 43.15±1.89 Blanching treatment 0% (Example 2-1) 51.76±0.07 -10.32±0.29 ^* 46.55±0.13 1% (Example 2-2) 57.39±0.29 -14.36±0.78 ^# 49.81±0.44 3% (Example 2-3) 54.61±1.07 -18.95±0.48 ⁺⁺⁺ 47.9±0.39 5% (Example 2-4) 51.23±0.48 -17.27±0.61 ^$$$ 44.76±0.09 *, p < 0.05 vs. starch content 0%; **, p < 0.01 vs. starch content 0%; ***, p < 0.001 vs. starch content 0%
#, p < 0.05 vs. 1% starch content; ##, p < 0.01 vs. 1% starch content; ###, p < 0.001 vs 1% starch content
+, p < 0.05 vs. 3% starch content; ++, p < 0.01 vs. 3% starch content; +++, p < 0.001 vs. 3% starch content
$, p < 0.05 vs. 5% starch content; $$, p < 0.01 vs. 5% starch content; $$$, p < 0.001 vs. 5% starch content

Table 9 above shows the color change of green pepper according to starch content and blanching treatment. The L value of green pepper showed no difference according to blanching treatment, and like green onion, it had the highest value at 1% starch content and tended to decrease as the starch content increased. The b value also showed a tendency to increase at 1% starch content and then decrease again regardless of blanching treatment. The a value decreased and appeared green when blanched, and showed the lowest value at 3% starch content, confirming a vivid green color. Therefore, it was found that blanching treatment and starch addition affected the improvement of the color of green pepper, and that the color was the best when the blanched green pepper was used to manufacture a frozen seasoning sauce block for crab with a starch content of 3%.

3) Check the color change of the red pepper

Changes in the color of red peppers according to blanching treatment and starch content Sample name Processing conditions Starch content Color note L a b Red pepper Blanching treatment X 0% (Comparative Example 1) 36.13±0.43 45.29±0.19 25.21±0.30 1% (Comparative Example 2) 35.36±0.26 43.63±0.61 23.28±0.42 3% (Comparative Example 3) 35.23±0.51 44.78±0.02 23.97±0.24 5% (Comparative Example 4) 36.15±0.32 42.76±0.43 21.75±0.43 Blanching treatment 0% (Example 2-1) 36.75±1.29 50.7±0.51*** 30.00±1.54*** 1% (Example 2-2) 35.46±0.72 47.02±0.95 ^### 30.65±0.36 ^### 3% (Example 2-3) 37.17±0.36 ⁺ 48.76±0.31 ⁺⁺⁺ 30.00±0.87 ⁺⁺⁺ 5% (Example 2-4) 38.51±0.38 ^$$$ 47.89±0.35 ^$$$ 30.13±0.19 ^$$$ *, p < 0.05 vs. starch content 0%; **, p < 0.01 vs. starch content 0%; ***, p < 0.001 vs. starch content 0%
#, p < 0.05 vs. 1% starch content; ##, p < 0.01 vs. 1% starch content; ###, p < 0.001 vs 1% starch content
+, p < 0.05 vs. 3% starch content; ++, p < 0.01 vs. 3% starch content; +++, p < 0.001 vs. 3% starch content
$, p < 0.05 vs. 5% starch content; $$, p < 0.01 vs. 5% starch content; $$$, p < 0.001 vs. 5% starch content

Table 10 shows the color change of red pepper according to starch content and blanching treatment. The L value of red pepper showed a tendency to increase in all experimental groups (Comparative Examples 1 to 4 and Examples 2-1 to 2-4) compared to the control group (Experimental Example 1), but there was no significant difference according to the presence or absence of blanching and starch content. The a value indicating redness significantly increased when blanched, confirming that it well represents a red color tone, and the sample without starch addition showed the highest a value regardless of the presence or absence of blanching treatment. The b value significantly increased due to the blanching treatment, but there was no difference in the b value according to the addition of starch.

In summary, the present invention uses green onions, green peppers, and red peppers that have undergone a blanching process (blanching for 10 seconds in a 95°C alkaline solution (2% salt water)) and adds starch to produce a starch content of 3%, thereby producing a frozen seasoning sauce block of raw crab ingredients that exhibits little loss of color and well preserves the unique color of the green onions, green peppers, and red peppers.

[Experimental Example 6: Confirmation of changes in physical properties according to starch content of frozen seasoning sauce blocks]

In this experiment, the changes in physical properties according to starch content were confirmed by manufacturing Hongge Ramen using the frozen seasoning sauce blocks of the crab raw materials of Examples 2-1 to 2-4. First, one Hongge Ramen was manufactured by boiling one Hongge in 500 mL of water at 100°C, adding the frozen seasoning sauce blocks of Examples 2-1 to 2-4 and noodles for ramen respectively, and boiling for 5 minutes.

Figure 7 shows the cooking photos of the frozen seasoning sauce blocks of crab raw materials according to the starch content. It was confirmed that the layer separation phenomenon after cooking decreased as the starch addition ratio increased. This phenomenon occurred because the starch was gelatinized by heating and absorbed moisture, thereby adjusting the concentration of the broth. At 5% starch content, the viscosity increased and it took on a thick form.

In summary, by using green onions, green peppers, and red peppers blanched in a 95℃ alkaline solution (2% salt water) for 10 seconds and using the frozen seasoning sauce block of Example 2-3 with starch added to a starch content of 3%, it was possible to minimize the loss of texture and color after restoration of crab and other raw materials included in the frozen seasoning sauce block of crab raw materials.

[Experimental Example 7: Safety confirmation of frozen seasoning sauce block of crab raw material of the present invention]

In this experiment, in order to confirm the safety of the frozen seasoning sauce block for raw crab of the present invention, a microbiological test was conducted on the frozen seasoning sauce block of Example 2-3. Table 11 below shows the test items for the frozen seasoning sauce block for raw crab of the present invention. As shown in Table 11 below, the frozen seasoning sauce block for raw crab of the present invention is classified as a frozen food to be consumed by heating according to the Food Code, and thus a general bacterial count and Escherichia coli (group) test was conducted.

Inspection items for frozen seasoning sauce blocks for crab sauce Food type Inspection items standard Frozen food
(Frozen food to be heated and consumed) General bacterial count
(However, fermented products, products with added fermented products, or products with added lactic acid bacteria are excluded.) n=5, c=2, m=1,000,000, M=5,000,000 (sterilization products are n=5, c=2, m=100,000, M=500,000) Coliform bacteria (applies to sterilized products) n=5, c=2, m=10, M=100 Escherichia coli (excluding sterilized products) n=5, c=2, m=0, M-10

1 mL of the sample was inoculated into test tubes containing 9 mL of sterile saline solution each, and then diluted using the decimal system. For measuring the number of general bacteria, a dry film medium (3M petrifilm aerobic count plate) was used, and for the E. coli (group) test, a dry film medium (3M petrifilm E. coli/ Coliform count plate) was used, 1 mL of the sample was inoculated, and the colonies were measured after culturing at 35 ± 1℃ for general bacteria for 48 ± 2 hours and for E. coli (group) for 24 ± 2 hours. The results are shown in Table 12 below.

Results of general bacterial count and E. coli test on frozen seasoning sauce blocks for crab sauce Sample name General bacteria (CFU/g) E.coli Crab raw material frozen seasoning sauce block 6.4 × 10 ³ voice

As shown in Table 12 above, as a result of the safety measurement of the frozen seasoning sauce block of the crab raw material of the present invention, general bacteria were tested at an appropriate level, and E. coli was not detected.

In summary, the present invention uses green onions, green peppers, and red peppers blanched in a 95°C alkaline solution (2% salt water) for 10 seconds, and adds starch to make the starch content 3%, thereby producing a sauce in which the color loss of green onions, green peppers, and red peppers is small and their unique colors are well expressed, and water is added to the sauce to dilute it to a salinity of 10% (w/v), and then frozen to produce a frozen seasoning sauce block for raw crab, thereby efficiently performing freezing to increase hardness and solving problems such as concerns about damage during processing and distribution and increased transportation costs, while minimizing the loss of texture and color of raw crab and other raw materials after restoration.

Claims (3)

It is manufactured by adding water to the sauce containing crab, green onion, green pepper, red pepper, and starch, diluting it to a salinity of 10% (w/v), and then freezing it.
The above starch is added to 3% (w/v) of the weight of the sauce containing crab, green onion, green pepper, red pepper, and starch.
A frozen seasoning sauce block for crab raw materials, characterized in that the above green onions, green peppers, and red peppers are blanched in 2% (w/v) salt water for 10 seconds.
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