KR100508779B1 - Heat-induced surimi gel of crab and patty of crab adding crab paste and method of preparing it - Google Patents

Abstract

The present invention relates to a calcium-enhanced seafood processed food that can be used as a source of minerals such as phosphorus and calcium, and has a soft texture, rich taste and lightness, and a large amount of calcium and phosphorus, which are health functional ingredients. Rather, it relates to a crab paste-added crab paste and a crab patty that show optimal absorption of calcium in the body and a method of manufacturing the same.

Crab soft products of the present invention is the step of grinding meat by adding 2-3 parts by weight of salt with respect to 100 parts by weight of surimi; Making a crab mixture by grinding meat while adding crab paste and ice water to the ground fish surimi; Degassing the ground meat crab mixture and filling the collagen film with warming and cooling; It is characterized in that it is prepared through a method for producing a crab soft product comprising the step of aging the heated and cooled crab mixture.

In addition, the crab patty of the present invention is the step of grinding meat by adding 2-3 parts by weight of salt with respect to 100 parts by weight of surimi; Making a crab mixture by grinding meat while adding crab paste and ice water to the ground fish surimi; Shaping the ground meat crab mixture and immersing in egg yolk; The immersed crab mixture is characterized in that it is produced through the crab patty manufacturing method comprising the step of coating the bread fry.

The crab softened product and the crab patty produced by the above method have excellent properties of containing a large amount of calcium as a health functional ingredient while efficiently using red crab with low yield of muscle while producing less.

Description

Heat-induced surimi gel of crab and patty of crab adding crab paste and method of preparing it}

The present invention relates to a crab softened product and a crab patty using a crab paste, and to a method of manufacturing the same, wherein the elasticity is improved by adding a red snow crab paste to the surimi rather than the existing artificial flavors and pigments. It relates to a calcium fortified seafood processed food that can be used as a source of minerals such as.

In particular, the crab of Chionoecetes japonicus is queen crab, red queen crab, red snow crab, etc. Also called red crab. The red snow crab is distributed in the sea, which is one of the deep seas of 200-2,000 m, usually in shallow waters, with a very small distribution, and with a deeper distribution. Due to these ecological characteristics, red snow crab is one of the major marine products that have received considerable attention in recent years due to the expected health functionalities with little environmental pollution. In addition, crabs, such as hairy crabs, blue crabs, king crabs, and red snow crabs, are generally one of the favorite seafood products from ancient times due to their peculiar taste due to their weak tissues and the combination of betaine and free amino acids. But crabs such as hairy crabs, blue crabs, and king crabs also have problems that their tissues are hard and the flesh is difficult to separate. On the other hand, the red snow crab is a crustacean that is very much in the spotlight from consumers because it has a softer texture, taste and lightness than the hairy crab, blue crab, and king crab.

However, in the case of red snow crabs, 35,531 tons in 1998 and 25,319 tons in 1999 due to the reduction of fisheries by setting up EEZ, the increase of water temperature due to environmental pollution, the neglect of fishing stocks such as traps and overfishing of red snow crabs, 20,000 tonnes were harvested in 2000 and 15,000 tonnes in 2001, resulting in a significant decrease in resources each year, with only about 10% of muscle yield. However, in recent years, the economic development of the country, the higher the diet and eating out, the consumers demand a lot of high-quality fish such as red crab. On the other hand, the use of red snow crab is marketed by simply increasing the amount of fish without any additional processing after fishing, and is only used as a part of canned food, restaurant cooking raw materials and the like.

On the other hand, the marine fish products, which can be said to be a flower of fish products, refers to a product obtained by heating a surimi obtained by applying a small amount of salt to fish meat and grinding meat. Regardless of fish species or size of fish, seafood products have a wide range of raw materials, taste can be adjusted freely, and can be blended with any material. The appearance, flavor and properties of fish are different from those of fish. It has the advantage of being one of the products that consumers enjoy eating. Such fish products include fish paste and crab meat, of which fish paste is added to the salt, fish meat is used to produce surimi, and then it is elastic gel processed food made by heating and solidifying it. However, crab meat is one of the higher-order soft products prepared by adding synthetic additives having the flavor and texture of crab meat by applying a known method of making fish paste.

However, the recent economic development has been a trend that the dietary patterns of consumers diversified, advanced and health functionalized, the above-mentioned seafood products such as crab meat, fish paste, etc. depend on the addition of synthetic additives.

On the other hand, research on red snow crab only includes a study on the extraction and use of chitosan and pigment from the skin, a study on the characteristics of the fragrance component from the cooked liquid, and the separation and use of the active ingredient. There is no research to do that.

Therefore, if the consumer's preference for red snow crab is increased, the resources are reduced, and the unit cost as a raw material due to the low yield of muscle can be developed.

In this aspect, the present invention provides a natural crab meat containing soft product and patty using a red snow crab paste containing a large amount of calcium as a health functional ingredient while efficiently using red snow crab with low production yield. It is a main object to provide a method for producing the same.

In order to achieve the above object, the configuration of the crab softened product and crab petty of the present invention comprises a surimi, salt and crab paste. The content of the crab paste added in the crab softened product and the crab patty is preferably added by 10 to 25 parts by weight of the crab paste based on 100 parts by weight of surimi.

Production of crab softened products using the crab paste of the present invention comprises the steps of grinding meat by adding 2 to 3 parts by weight of salt with respect to 100 parts by weight of surimi; Making a crab mixture by grinding meat while adding crab paste and ice water to the ground fish surimi; Degassing the ground meat crab mixture and filling the collagen film with warming and cooling; Aging the heated and cooled crab mixture.

In addition, the crab patty using the crab paste is a step of grinding meat while adding 2 to 3 parts by weight of salt to 100 parts by weight of surimi; Making a crab mixture by grinding meat while adding crab paste and ice water to the ground fish; Shaping the ground meat crab mixture and immersing in egg yolk; The immersed crab mixture is prepared through a step comprising coating and frying bread crumbs.

Hereinafter, the crab paste-added crab softened product and a manufacturing method of the crab patty will be described in more detail.

First, look at the method of manufacturing it that is open to the manufacturer and added to the paste patty. The crab paste is degreased frozen crab, removed intestines, cooked (100 ° C., 10 minutes) and cooled, then simply dehydrated and sorted, and the screened slices are finely sliced to 5 mm or less using a cutter first, and then mass In order to increase the temperature and suppress the growth of microorganisms while adding the meat and skin sliced with colloid, the first and second crushing were added with a certain amount of ice so that the skin was not rejected. Prepared by freezing.

The manufacturing process of the crab paste-added crab softened product of the present invention is as follows. First, the myofibrillar protein is eluted by pulverizing for 5 minutes while adding 2-3 parts by weight of salt with respect to 100 parts by weight of thawed seaweed, to promote hydration.

Next, the meat is ground while adding paste and ice water to the ground fish surimi. When the added crab paste is less than 10 parts by weight, the effect of adding crab paste is weak, and when it exceeds 25 parts by weight, due to the high content of calcium, the texture is weakened and foreign matters are high, resulting in a decrease in texture. And the content of the paste is preferably 10 to 25 parts by weight with respect to 100 parts by weight of surimi in consideration of the unique scarlet hues and aromas unique to the crab. Look specifically.

Next, in order to prevent deterioration of the meat crab mixture, it is degassed and filled and set in a collagen film to be molded into a desired shape.

 That is, the crab mixture filled in the collagen film was warmed to a temperature of about 25 ℃ for about 3 hours, heated at about 90 ℃ for about 15 minutes, then cooled at 0 ℃ for about 15 minutes, it was again at about 4 ℃ overnight Mature.

In addition, the manufacturing method of the crab paste added crab patty of the present invention is as follows.

First, meat is ground while adding 2-3 parts by weight of salt to 100 parts by weight of surimi; Up to the step of grinding meat while adding the paste and ice water to the ground surimi is the same as the manufacturing process of the crab soft products. The crab patty of the present invention is then prepared by shaping the ground meat crab mixture and immersing it in egg yolks and finally coating the immersed crab mixture in breadcrumbs. It is preferable that the said frying temperature is 160-170 degreeC.

When the amount of the crab paste added to 100 parts by weight of the sea bream is less than 10 parts by weight, the effect of adding crab paste is insignificant. In consideration of the fact that the texture decreases and the vermilion color and aroma unique to the crab, it is preferably 10 to 25 parts by weight, and the preferable content of the crab paste will be described in more detail through the following experimental examples.

Hereinafter, the present invention will be described in more detail with reference to experimental examples, experimental data, and preferred examples.

[How to measure]

According to the AOAC method (1990), the moisture content was measured by atmospheric pressure drying method, the crude fat was measured by Soxhlet method, and the ash was measured by dry ignition method. The crude protein was measured by semimicro Kjeldahl method, and the pH was 10 times of pure water was added to the sample, homogenized, and measured by pH meta (Metrohm, Metrohm 691, Swiss).

 The color of the crab paste added crab paste and crab patty was measured on their cross-section with a direct color difference meter (Nippon Denshoku Industries Co., ZE-2000, Japan). ) Value. At this time, the standard white board of the color difference meter was L = 96.82, a = -0.42, and b = 0.64. In addition, the texture of these samples was measured by a rheometer according to the Okada method (1964), which was uniformly shaped (diameter x height, 1.8 cm x 2.0 cm) in a rheometer (Sun Scientific Co., Model CR-100D, Japan). Was measured. At this time, a plunger for analysis was used with a 5 mm diameter adapter, and the test speed was 60 mm / min.

 Minerals and phosphorus were analyzed by an inductively coupled plasma spectrophotometer (ICP, Atomscan 25, TJA) after wet decomposition of the organic material of the sample using nitric acid by the method of Tsutagawa. In addition, the sample for analyzing the constituent amino acid was put into the ampoule 6N hydrochloric acid (about 3 mL) in about 50 mg each of the crab paste-added crab paste and crab patty, each sealed and then hydrolyzed (110 ℃, 24 hours), It was prepared by filtration (glass filter), dried under reduced pressure and diastatic (sodium citrate buffer). Subsequently, in the amino acid analysis, a certain amount of the prepared sample was used as an amino acid automatic analyzer (LKB-4150α, England).

The absorption rate of calcium was performed by slightly modifying the method of Kennepick & Cashman (International J. Food Sci. Nutr., 51, 45-54p, 2000). Add 100 mL of distilled water to a predetermined amount (about 2 g) of organic acid-treated cuttlefish calcium, then stir with a magnetic stirrer, adjust the pH of the sample to 2.0 with 6 N hydrochloric acid, and add pepsin solution (3 mL) Was added and digested for 2 hours. An amount of digested sample (20 mL) was then taken to neutralize to pH 7 with 0.1 N sodium hydroxide and then the same amount of 0.1 M sodium bicarbonate solution was calculated from the required solution. And 0.1 M sodium bicarbonate calculated in the dialysis membrane was adjusted to 25 mL with distilled water. This was placed in a beaker containing a certain amount of digestive fluid (20 mL), digested to pH 5 at 37 ° C, and then 5 mL of pancreatin-bile salt mixture was added and refired for 2 hours. . Subsequently, calcium was analyzed by ICP (Inductively Coupled Plasma Spectrophotometer, Atomscan 25, TJA), and the absorption rate of calcium was defined as the relative ratio (%) of the calcium content of the dialysate to the sample calcium content.

[Experiment 1: Yield experiment of crab paste and crab meat]

The yield of the red snow crab derived from the meat is as shown in FIG. 1. The yield of the red snow crab was reduced to 45% by removing the discoloration and viscera when viewed at 100% round, which was slightly reduced by the silent cutter and mass colloide treatment, respectively 42% and 40%. The paste prepared after final screening and light dehydration showed about 30% of red snow crab. However, only 15% of the muscle yield was selected for use as a raw material for canning. Therefore, the yield was 200% for paste based on muscle.

[Experiment 2: Comparison of General Ingredients of Crab Paste and Crab Meat]

Red crab-derived paste (paste) and the general composition of the meat is shown in Table 1 below. In the case of protein, crude fat and crude ash contents, the pastes were 9.5%, 0.5% and 8.0%, respectively, and the protein was low and the ash and crude fat were high as compared to 13.1%, 0.2% and 1.3% of meat. This result is considered to be because crab shells containing a large amount of minerals such as carotenoid pigments, chitin and calcium in addition to crab meat were ground together. The volatile basic nitrogen content is 12.3 mg / 100 g of protein, which is a precursor of volatile nitrogen, and the main component of net taste, 8.4 mg / 100 g of paste containing a large amount of ingredients other than volatile basic nitrogen precursors other than meat components. Although slightly higher, both types were in the fresh range, and salinity was not different between meat and paste of 1.1% and 1.5%, respectively.

[Table 1] Red crab derived paste and general composition of meat

[Experiment 3: Red Crab Paste and Meat Amino Acid Content]

Amino acid content of red snow crab paste and meat is shown in Table 2 below. The total amino acid content of red snow crab was 9,496.7 mg / 100 g in the paste, which was lower than that of 12,980.1 mg / 100 g in the meat, because the paste contained the shell containing little protein in addition to the meat. The major amino acids that make up the red snow crab paste are aspartic acid (10.8%), glutamic acid (14.7%), lysine (8.5%) and leucine (8.2%). There was no difference in composition (aspartic acid: 10.6%, glutamic acid: 14.4%, lysine: 8.6% and leucine: 8.3%). On the other hand, red crab paste and meat contain a large amount of lysine, which is easy to be deficient in grains as a staple food, so it is considered to be meaningful as a food that can achieve nutritional balance when grains are used as staples in Korea. In the case of red crab paste, the contents of methionine and cysteine, which are sulfur-containing amino acids, which are significantly involved in the expression of crabs, were much higher than those of other foods. It is thought that the unique flavor can be expressed. In addition, the essential amino acid except for tryptophan of the red snow crab derived paste accounted for about 40% of the total amino acids, and there is almost no difference from meat, so the red snow crab derived paste is considered to be an excellent food processing material.

TABLE 2 Red amino acid-derived paste and meat constituent amino acid content.

* Means essential amino acid

** Figures in parentheses refer to percentages of total content.

[Experiment 4: Red crab-derived paste and meat content of major minerals and phosphorus]

 Contents of the main minerals and phosphorus of the red snow crab derived paste and meat are shown in Table 3 below. The minerals of red snow crab are composed of calcium, phosphorus and potassium, which are involved in the prevention of muscle contraction, blood coagulation and various cardiovascular diseases by activation of body support function, cells and enzymes, respectively. 126.4 mg / 100g, 239.4 mg / 100g and 366.9 mg / 100g were judged to be meaningful contents. On the other hand, it is a trace inorganic component, but iron, which causes anemia, lack of appetite, taste changes, growth retardation, skin changes, and immune function, zinc, which is involved in the formation of normal skeleton, reproductive and central nervous system In the case of manganese, the content is 1.5 mg / 100g, 1.4 mg / 100g and 2.4 mg / 100g, respectively, and it is considered to be meaningful given the recommended daily dose (iron: 12 mg, zinc: 5-9 mg, and manganese: 2.7 mg). do. The red crab-derived paste has a slightly higher mineral content than meat, especially calcium, which is known as a highly functional (organic supportive) inorganic ingredient and a processing functional (elasticity reinforcing) inorganic ingredient. As a source of calcium, it is a very meaningful food processing material.

TABLE 3 Contents of major minerals and phosphorus in red snow crab paste and meat.

[Experiment 5: Meat and paste fatty acid composition of red snow crab]

Fatty acid composition of red crab meat and paste is shown in Table 4 below. Fatty acid composition of red crab derived meat was almost half (49.5%), followed by monoenoic acid (30.4%) and saturated acid (20.0%). The major fatty acids were 16: 0, 18: 1n-9, 20: 5n-3, and 22: 6n-3, and 20, which is the n-3 long-chain polyunsaturated fatty acid, which has received considerable attention in recent years for its health function. The composition ratio of: 5n-3 and 22: 6n-3 was high. Therefore, red snow crab is considered to be a meaningful health food in the functional sense of health. On the other hand, the paste prepared by crushing red crab meat and shellfish together showed little difference in composition and types of fatty acids compared with red crab meat.

TABLE 4 Fatty Acid Composition of Red Base Paste and Meat

The following examples merely illustrate preferred embodiments of the present invention and are not intended to limit the present invention to the following examples.

Example 1

Defrost frozen snow crab, remove internal organs, then cook and boil (100 ℃, 10 minutes), cool, and then simply dehydrate and sort, and then select the silent cutter (Youngnam Machinery, YNF 101-2, Korea). After slicing finely below 5 mm by using a mass colloid (mass colloid: Masuko Co., MKZA 10-20M, Japan), add a certain amount of ice to increase the temperature and suppress the growth of microorganisms. The crab paste was prepared by primary and secondary milling to the extent that the skin had no rejection, and then the red snow crab was sorted and simply dehydrated and then frozen.

With respect to 100 parts by weight of surimi, meat is ground for about 5 minutes while adding 2.5 parts by weight of salt, and then meat is added while adding 10 parts by weight of crab paste and ice water with respect to 100 parts by weight of surimi. The meat crab mixture was degassed and filled into a collagen film, followed by warming at 25 ° C. for 3 hours, heating the heated crab mixture at 90 ° C. for 15 minutes, and cooling at 0 ° C. for about 15 minutes. A crab paste-added crab soft product was prepared by aging at 4 ° C. overnight. Contents, functionality and texture of the general ingredients of the prepared crab products are shown in Tables 5 to 8.

EXAMPLES 2-6

In Example 1, the content of the added crab paste is 5 parts by weight (Example 2), 15 parts by weight (Example 3), 20 parts by weight (Example 4), 25 parts by weight based on 100 parts by weight of surimi A crab paste-added crab softened product was prepared in the same manner as in Example 1 except that (Example 5) and 30 parts by weight (Example 6) were used. Contents, functionality and texture of the general components of the prepared crab products are shown in Tables 5 and 6 below.

Comparative Example 1

In Example 1, the addition rate of the crab paste was 0 parts by weight, that is, a soft product was prepared without adding the crab paste. The content, functionality, and texture of the general ingredients of the prepared soft product were shown in Tables 5 and 6, and same.

First, the change of the general ingredient content of the crab softened product according to the addition ratio of the red crab derived paste is shown in Table 5 below. As the ratio of red crab-derived paste was increased, there was no significant change in the moisture, crude protein and crude fat of crab products, but slightly increased in crude ash. This result is considered to be the effect of minerals such as calcium derived from the shell contained in the crab paste.

[Table 5] Changes in General Constituent Contents of Crab Soft Products by Addition Ratio of Red Crab-derived Paste

* Replacement ratio refers to the ratio of crab paste to the surimi and crab paste mixture.

The lightness (L value) of the crab softened product according to the addition ratio of the red crab derived paste is shown in FIG. 2A and the redness in FIG. 2B, respectively. The color tone of crab softened products according to the addition ratio of red crab derived paste tended to decrease with the influence of carotenoid pigments as the addition ratio increased. The trend was shown. In general, when the addition ratio of the crab paste is 10 parts by weight or more, especially in the case of 25 parts by weight, crab soft products have a distinctive reddish color distinct from crab. If more than 10% is to be added.

The maximum load and invasion distance of the fish meat soft products according to the addition ratio of the red snow crab derived paste are as shown in Figs. 3a and 3b. The texture of softened fish meat products increased according to the addition ratio of red crab derived paste, regardless of the maximum load, penetration distance, and jelly strength up to 10%. Showed a tendency to.

The results of sensory evaluation of crab softened products according to the addition ratio of red crab derived paste are shown in Table 6. Sensory evaluation of crab softened products according to the addition ratio of red crab derived paste showed a tendency to increase up to 25% in the case of color tone. In addition, in the case of texture, the addition ratio tended to increase from 10% to 15%, and the concentration increased again. Based on the results of the rheometer and sensory test, the result of the texture is that calcium is involved in crosslinking between myosin at concentrations up to 10%, but at higher concentrations, calcium is increased in elasticity. Without much involvement, it is thought that the elasticity is reduced by increasing the proportion of the shell, which can be called a foreign substance, and at the same time, the heterogeneity can be felt. On the other hand, the unique flavor of crab began to be felt at 10% concentration, and there was little difference at 25% or more.

In view of the above sensory test results such as color tone and aroma, the preferred amount of crab paste in the production of gelatinous products using crab paste is somewhat lacking in texture, but the color tone, etc. is bright red. It is 10-25 parts by weight based on 100 parts by weight of surimi, and considering the texture, it is determined that the most preferred amount is 10 parts by weight.

[Table 6] Texture change of crab soft products added with red snow crab derived paste.

* Replacement ratio refers to the ratio of crab paste to the surimi and crab paste mixture.

The constituent amino acid content of the crab softened product prepared by adding the red snow crab paste in an optimum ratio (10%) by the method of Example 1 is shown in Table 7. The total content of constituent amino acids was 11,435.4 mg / 100g for red crab paste-added crab products, which was about 5% lower than 12,012.4 mg / 100g for red crab paste-free soft products. However, the main components of amino acids were aspartic acid, glutamic acid, lysine, etc., regardless of the presence of red snow crab. However, in the case of cysteine, one of the sulfur-containing amino acids, the red snow crab product was added to the additive-free product. Compared to this, there was a slight difference in crab odor. On the other hand, in the case of essential amino acids except tryptophan, there was no difference between the two products with or without red crab, about 40% for crab soft products.

Table 7 Constituent Amino Acid Content of Crab Lead Products Added with Red Crab Paste (mg / 100g)

* Replacement ratio refers to the ratio of crab paste to the surimi and crab paste mixture.

** means required amino acid

*** Figures in parentheses refer to percentages of total content.

The mineral content of the crab softener of Example 1 prepared by adding the red crab paste in an optimum ratio (10%) is shown in Table 8. The mineral content of the red-free crab-free paste-free lead-free product was the highest in phosphorus (357.5 mg / 100g), followed by potassium, magnesium and calcium, and the ratio of calcium to phosphorus was 1: 6.1, indicating the optimal absorption efficiency of calcium. This is quite different from the ratio of 1: 1 to 1: 2. However, the mineral content of crab softened products with red crab-derived paste was the highest in phosphorus (234.6 mg / 100g), followed by calcium, potassium and magnesium. In particular, the ratio of calcium to phosphorus in the range of 2: 1-1: 2, which represents the optimum absorption efficiency of calcium, is expected to be expected to be various health effects by the absorption of calcium in the body.

[Table 8] Mineral Contents of Crab Lead Products with Red Crab-derived Paste (mg / 100g)

Calcium absorption of the crab-added soft product and the patty of Example 1 prepared by adding the red crab paste at an optimum ratio (10%) is shown in FIG. 4. Calcium absorption rate of red-free crab-derived paste-free soft products was low (approximately 8%), but added soft products (34.6%) increased 4.3 times compared to non-added products. It is considered to be one of the excellent health functional foods that can be expected to be involved in muscle contraction, blood clotting and prevention of various cardiovascular diseases (Okiyoshi, New Food Industry, 32, 58-64p (in Japanese 1990, etc.)). .

The crab softened product prepared by adding the red crab paste at an optimum ratio (10%) as in Example 1 is shown in FIG. 5. In the case of the red crab-derived paste-free softened product, it was white, showing the typical shape of the surimi-derived crab-derived product. Therefore, when preparing a crab-like product such as flavored meat by properly adding red crab-derived paste, it may be possible to prepare a natural crab-softened product that is different from existing artificial flavor and pigmented crab meat.

Example 7

It is the same as Example 1 until the step of grinding meat while adding 15 parts by weight of crab paste with frozen water with respect to 100 parts by weight of surimi. Next, the meat crab mixture was molded, immersed in egg yolks, coated with bread, and fried at a temperature of about 165 ° C. to prepare a crab paste-added crab patty. Figure and texture are shown in Tables 9 to 13.

[Examples 8 to 12]

In Example 7, the added crab paste content was 5 parts by weight (Example 8), 10 parts by weight (Example 9), 20 parts by weight (Example 10), 25 parts by weight (Example 11) and 30 parts by weight. A crab patty was prepared by treating in the same manner as in Example 7, except that it was a part (Example 12), and the content, functionality, and texture of the general components of the prepared crab patty are shown in Tables 9 and 10 below.

Comparative Example 2

A crab paste-added crab patty was prepared in the same manner as in Example 7, except that the crab paste addition ratio was 0 parts by weight, that is, no crab paste was added. Contents, functionality and texture of the general components are shown in Tables 9 to 13.

Changes in the general content of the crab patty according to the addition ratio of the red snow crab derived are shown in Table 9. As the replacement ratio of red snow crab derived paste increased, water tended to decrease slightly, and crude ash increased slightly. In this way, the increase in the content of crab patty with the increase of the crab paste addition concentration is considered to be a calcium-based mineral effect in the crab shell. However, there was no significant change in the crude protein and crude fat of the crab patties according to the amount of crab paste added. Crude fat was judged to be due to the effect of frying oil that was transferred during frying rather than lipids derived from surimi and crab paste. On the other hand, the water content of the fish meat patty was considerably lower than the water content of the fish meat soft product because the moisture in the patties during the frying was liberated with fat.

[Table 9] Changes in General Components and pH of Crab Patties by Addition Ratio of Red Crab-derived Paste

 The lightness (L value) of the crab patty according to the addition ratio of the red snow crab derived paste is shown in FIG. 6A and the redness in FIG. 6B, respectively. The color tone of the crab patty according to the addition ratio of red crab derived paste tended to decrease with the influence of carotenoid pigments as the addition ratio increased. Indicated. On the whole, when crab paste addition ratio was more than 10%, bright red color appeared clearly, and when it was more than 15%, distinctive red-red color appeared distinctly. At least 10 parts by weight of paste should be added based on at least 100 parts by weight of repaired rice.

Table 10 shows the results of the sensory test on the color tone, texture and aroma of the crab patties according to the addition ratio of red snow crab derived paste. In the case of color tone, as the addition ratio of red crab-derived paste increased to 15%, the color of crab patty increased with red color peculiar to crab, but there was no significant difference in addition ratio. In the case of texture, the texture of crab patty improved as the replacement rate increased up to 15% of red crab-derived paste, and poor texture when the replacement rate exceeded 25%.

 These results indicate that crab shell-derived calcium was generally released up to 15% of the addition, which was involved in cross-linking between myosin. However, when it was added at a higher replacement rate, the degree of incorporation of shell-derived calcium in cross-linking between myosin was not significantly changed. On the other hand, it was judged that the heterogeneity of the shell itself was greatly detected. In the case of flavour, the panelists were judged to be good as the replacement ratio increased up to 15% of the replacement ratio. Based on the color tone and sensory test results, it is judged that the replacement ratio of crab paste is 10% to 25%, and the most preferable amount is 15%.

Table 10. Sensory test of crab patties according to the addition ratio of red crab derived paste.

The 15% added crab patty, which is considered to be the optimum blending ratio of red snow crab derived paste, is shown in FIG. 6. In the case of the paste containing the red snow crab paste, the appearance was not easily recognized by the bread powder compared to the additive-free patty, but when it was edible, it was able to recognize the unique color by the cross section as well as the unique flavor.

The mineral content of the red crab-derived paste added crab patties is shown in Table 11. The mineral content of the paste without additives of red snow crab was the highest in phosphorus (287.1 mg / 100g), followed by potassium, calcium and magnesium, and the ratio of calcium to phosphorus of 1: 7.4 was 2: This is quite different from the ratio of 1-1: 2. However, the mineral content of crab patty with red crab-derived paste was the highest in calcium (143.8 mg / 100g), followed by phosphorus (139.6 mg / 100g). In particular, the ratio of calcium to phosphorus is in the range of 2: 1-1: 2, which represents the optimal absorption efficiency of calcium, and thus, there are various health function effects due to the absorption of calcium in the body.

[Table 11] Mineral Contents of Fish Meat Patties by Addition Ratio of Red Crab-derived Paste (mg / 100g)

 The calcium absorption rate of the crab paste-added patty of Example 7 prepared by adding the red crab paste at an optimum ratio (15%) is shown in FIG. 7. Calcium absorption rate of paste without additives of red snow crab was lowered to about 5%, but it was 24.7% for added soft products, which was 4.9 times higher than that of non-added products. It was judged as one of the excellent health functional foods that can be expected to be involved in the contraction of muscles, blood clotting and prevention of various cardiovascular diseases.

The constituent amino acid contents and composition of the red crab-derived paste added crab patties are shown in Table 12. The total content of amino acids in the red crab-derived paste added crab patties was 16,620.8 mg / 100 g, which was almost the same as the 16,302.1 mg / 100 g of the added crab patties. In addition, the major constituent amino acids of red crab-derived paste-added crab patties were aspartic acid, glutamic acid, leucine and lysine. However, red crab paste-added crab patties were more likely to exhibit a slightly higher sulfur content than sulfur-free amino acids. On the other hand, in the case of essential amino acids except tryptophan, there was no difference between the two products with about 40% of crab patty regardless of the addition of red crab. The crab patty with red snow crab paste is a nutritionally significant amino acid, and the content of lysine, which is easy to be lacking for Koreans whose grains are staple food, is considered to be one of the most nutritionally significant foods for paste with red snow crab paste. It became.

Table 12 Contents of Amino Acids in Crab Patties Added with Red Crab Paste (mg / 100g)

The fatty acid composition of red crab-derived paste added crab patties is shown in Table 13. In the case of paste without additives of red snow crab, polyenoic acid accounted for almost half (51%), followed by monoenoic acid (28%) and saturated acid (about 21%). 18: 1n-9 and 18: 2n-6, accounting for about 84% of the total. On the other hand, among the fatty acid composition of red crab-derived paste-added crab patties, the composition ratios of polyenoic acid, monoenoic acid and saturated acid, the types of major constituent fatty acids, and their composition were little different from those of no additives. The fatty acid composition and pattern of the present patty was significantly different from the red snow crab-derived paste and meat regardless of the addition of the red snow crab-derived paste. These results were attributed to the fact that most of these two types of lipids consisted of soybean oil transferred during the frying process. In view of the above results, in the case of the red crab-derived paste, the health functionalities of inorganic ingredients such as calcium are expected to be quite high, but it is difficult to expect the inherent health functionalities of aquatic lipids such as EPA and DHA.

TABLE 13 Fatty acid composition of crab patty according to the addition ratio of red crab derived paste.

As described above, the present invention relates to a crab paste and a crab patty using a natural raw crab paste rather than the use of synthetic additives. It is an excellent health functional food that can be used as an excellent source of minerals to compensate for deficiency, excellent sensory taste, suitable for consumers' preferences, and contain a large amount of calcium and phosphorus, which are health functional ingredients, and exhibit optimal absorption in the body. will be.

Figure 1 shows the yield of the red crab derived paste and crab meat.

Figure 2a shows the lightness (L value) of the crab softened product according to the addition ratio of the red crab derived paste, Figure 2b shows the change in redness (a value).

Figure 3a shows the change in the maximum load of the crab softened product according to the addition ratio of the red snow crab derived paste, Figure 3b shows the change in penetration distance of the crab softened product according to the addition ratio of the red snow crab derived paste.

Figure 4 shows a comparison of the calcium absorption rate of the soft product without the red snow crab derived paste and the added soft product.

Figure 5 shows a cross-section and the front of the crab softened product to which the red snow crab derived paste is added.

FIG. 6A illustrates the change in the brightness (L value) of the crab patty according to the red crab derived paste addition ratio, and FIG. 6B illustrates the change in the redness (a value).

Figure 7 shows a comparison of the calcium absorption rate of the crab patty with the addition of the red crab-derived paste and crab patty not added.

Figure 8 shows the cross-section and the front of the crab patty to which the red snow crab derived paste is added.

Claims (10)

delete delete 100 parts by weight of surimi, to add 2 to 3 parts by weight of salt to grind meat; Making a crab mixture by grinding meat while adding crab paste and ice water to the ground fish surimi; Degassing the ground meat crab mixture and filling the collagen film with warming and cooling; Method for producing a crab soft product comprising the step of aging the heated and cooled crab mixture. The method of claim 3, wherein the content of the added crab paste is 10 to 25 parts by weight based on 100 parts by weight of surimi. delete delete 100 parts by weight of surimi, to add 2 to 3 parts by weight of salt to grind meat; Making a crab mixture by grinding meat while adding crab paste and ice water to the ground fish surimi; Shaping the ground meat crab mixture and immersing in egg yolk; Crab paste added crab patty, characterized in that it comprises the step of coating the immersed crab mixture in breading powder. The method of claim 7, wherein the content of the added crab paste is 10 to 25 parts by weight based on 100 parts by weight of surimi. The method of claim 3, wherein The crab paste is a method of producing a crab soft product, characterized in that the meat and skin of the crab from which the internal organs have been removed by grinding together by dehydration and freezing. The method of claim 7, wherein The crab paste is a method of producing a crab patty, characterized in that the meat and skin of the crab removed the intestine together by grinding to dehydrate and freeze.