KR100572029B1 - Natural flavoring substance from smoked-dried oyster and its scrap and process for the preparation thereof - Google Patents

Abstract

The present invention relates to a natural seasoning material using a dried oysters and smoked residues and a method of manufacturing the same, and processing and processing the shelled raw oysters twice after crushing or drying the oysters smoked residues first in the oyster ripening concentrate and then drying it with hot air It relates to a natural seasoning material using the hungun oysters and smoked residues and characterized in that it is produced by milling after processing.

In order to overcome the safety and nutritional problems of artificial flavor materials that have been used to sweeten foods in the past, various natural flavor materials using aquatic products have been developed. The use of seasoning material as a raw material is limited, and in particular, the oyster has a problem that it is difficult to use the raw oyster in terms of its freshness and price to use as a seasoning material, even though the flavor and taste is excellent.

Accordingly, the present invention smoked and dried raw oysters to overcome the limitation of using the raw oyster itself as a seasoning material by using it as a natural flavor material, processing the hot air dried after immersing the smoked residue in the oyster cooking concentrate as a natural flavor material The present invention provides a natural seasoning material and a method of manufacturing the same using fusiform and smoked residue which are beneficial in terms of recycling resources.

Oysters, natural seasonings, smoking

Description

Natural flavoring substance from smoked-dried oyster and its scrap and process for the preparation according to smoked oysters and smoked residue

1 is a flow chart showing the manufacturing process of self-dried oyster powder seasoning material to be a control of the present invention.

Figure 2 is a flow chart showing the manufacturing process of the Hungun oyster powder seasoning material according to the present invention.

Figure 3 is a flow chart showing the manufacturing process of the smoked residue powder seasoning material according to the present invention.

Figure 4 is a graph showing the change in moisture content (%) over the storage period (days) of the self-dried oyster powder seasoning material and Hungun oyster powder seasoning material according to the present invention.

Figure 5 is a graph showing the change in water activity with the storage period (days) of the dried dried oyster powder seasoning material and Hungun oyster powder seasoning material according to the present invention.

Figure 6 is a graph showing the change in pH over the storage period (day) of the dried dried oyster powder seasoning material and Hungun oyster powder seasoning material according to the present invention.

Figure 7 is a graph showing the change in TBA value over the storage period (days) of the dried dried oyster powder seasoning material and Hungun oyster powder seasoning material according to the present invention.

The present invention relates to a natural seasoning material using the dried oysters and smoked residues (및) and to a method of manufacturing the same, smoked shelled raw oyster twice to process to 50 mesh (mesh) or processed oyster smoke Natural seasoning material using Hungun oysters and smoked residues characterized in that the residues are first immersed in oyster ripening concentrates, and then hot-air-dried and pulverized to a size of 50 mesh. It relates to a manufacturing method.

Oysters belong to the mollusk tribe, Vincimok Oyster family, and about 100 species are known around the world. However, oysters, rock caves, gatguls, crypts and hairy oysters inhabit the coast of Korea. Oysters are rich in glycogen and taste better in November-March. They are edible as raw oysters, and oysters harvested in April-June, just before spawning, are used as raw materials for canning and individual frozen products. Oysters are rich in nutrients such as vitamins A1, B1, B2, B12, E, iron, and calcium, and are much more digestible than other shellfish, so they do not burden children or the elderly, and are also very effective for recovery of anemia and liver disease. good. In addition, the protein content of oysters is about 10%, which is half that of the average 20% of fish, but about twice that of 3% of milk. In particular, oysters are the fastest food absorption of calcium, taurine vitamin E, glycogen synergism by acting as a hypoglycemic agent is effective in adult diabetes, hypertension.

As such, oysters are foods that have various effects such as milk, but when stored for a long time, taste, smell, texture change, and hygiene is not good. Falls and taste is not only a little weak, but also because the high temperature is easy to rot and easy to cause food poisoning is difficult to eat oysters.

In view of such limitations of the storage and collection timing of oysters, various studies on oyster storage and processing methods have been conducted. A Study on the Improvement of Oyster Processing Ability and Quality Improvement of Oyster Stew with Smoked Oil Using Smoked Liquid (Lee EH, Chung SY, etc. 1975. Suitability of shellfishs for processing.J. Korean Fish.Soc., 8:90 Oh, et al. (Oh KS etc. 1998. Processing of flavoring substances from low-utilized shellfishes. J. Korean Fish. Soc., 31: 791-798). In this paper, Shiau and Chai (1990. Characterization of oyster shucking liquid wastes and their utilization as oyster soup. Sci., 55: 374 ~ 378) is a basic study for the use of oyster soup, and Kim, et al. (Kim JS, Heu MS, etc 2001. Component characteristic of canned oyster processing waste water as a food resource.J. Korean Soc.Food Sci.Nutr., 30: 299 (306) examined the component characteristics of the cooked liquid which flows out during the oyster de-shelling during the canning process.

On the other hand, various artificial flavor materials are used to improve the flavor of food. MSG, a flavourful chemical seasoning that is one of the representative artificial flavor materials, was found in kelp extracts by Dr. Ikeda of Japan, It is used a lot to flavor down to. However, when a large amount of MSG is ingested, symptoms of discomfort, muscle stiffness, and nausea, as well as burning of the back of the head, may appear after 10-20 minutes. Brain damage, asthma, depression, dizziness, dizziness, headache, and mouth mouth in children May cause neuronal destruction. Glutamic acid, which is used as an example of artificial flavor material, is an excitatory neurotransmitter. When excess glutamic acid is absorbed into the nerve tissue, it breaks down the nerve cell membranes and causes acidosis, preventing calcium absorption from the kidneys and even calcium stored in the bone. It is said to cause osteoporosis.

Artificial flavor materials are low in price, have no restriction on the amount of resources and have excellent taste, but they cause various diseases during long-term use, thus improving the dietary standards of Korea and increasing the consumer's awareness of food safety, taste and nutrition. Accordingly, the interest and use of natural flavor materials that enhance the intrinsic taste of processed foods and impart a natural taste to the processed foods themselves are increasing day by day. These natural flavor materials can be found in the hydrolyzate of beef that is common in the West, but nowadays seafood and seaweeds, which have a variety of raw materials and contain a lot of unique flavors and nutrients, are widely used as main ingredients of natural flavor materials. .

However, in order to use seafood and seaweed as the main raw materials of natural flavor materials, the price has risen rapidly due to the rapid decrease in the amount of aquatic products in the market. In the case of excellent flavor and taste, it is difficult to use raw oyster in terms of maintaining its freshness and price in order to use it as a seasoning material.

In order to solve the above problems, the present invention, the smoked raw oysters smoked two times and then milled or processed or oyster smoked residues are first immersed in the oyster ripening concentrate and then dried and processed by hot air drying By manufacturing natural seasonings using smoked oysters and smoked residues, the flavor material of oysters containing various nutrients can be flavored by overcoming the limitations of production, storage difficulty, and price increase. Oysters can be used as a natural flavoring material, and compared to commercial seasonings, they have no deterioration in quality and can be added to various foods with various flavors, and by using smoked residues that are not raw oysters as natural flavoring materials. Natural seasoning by using dried dried fish and smoked residue Ash and a method for producing the same are provided.

In the manufacturing method of the natural seasoning material using the hungun oyster and the smoked residue according to the present invention for achieving the above object, the manufacturing method of the natural seasoning material using the hungun oyster, preparing a shelled raw oyster (S1-1 ); Washing the shelled raw oyster prepared in step S1-1 (S2-1); Step (S3-1) of ripening the oysters passed through the washing step (S2-1) at 98 ° C. for 10 minutes; First step of smoking the oysters passed through the cooking step (S3-1) at 50 ℃ for 1 hour (S4-1); Performing a second smoking of the oysters passed through the first smoking step (S4-1) at 80 ° C. for 4 hours (S5-1); The second smoked step (S5-1) comprises the step of grinding the oysters to the size of 50 mesh (S6-1), on the other hand manufacturing method of the natural seasoning material using the smoked residue, oyster smoked residue Preparing (S1-2); Immersing the oyster smoked residue prepared in the step (S1-2) for 10 minutes in the oyster cooking concentrate (S2-2); Drying the oysters passed through the immersion step (S2-2) at 50 ° C. for 5 hours (S3-2); The oyster, which has undergone the hot air drying step (S3-2), is crushed to a size of 50 mesh (S4-2).

Hereinafter, the present invention will be described in detail with reference to Examples. However, the scope of the present invention is not limited to the claims of the present invention by the embodiments or the drawings.

<Example 1>

Preparation of Jaguar Oyster Powder Seasoned Material (Garment, C), Hun dried Oyster Powder Seasoned Material (OS-1) and Smoked Residue Powder Seasoned Material (OS-2)

In the embodiment of the present invention, the method of manufacturing the self-driving oyster powder seasoning material (C) is shown in Figure 1, first, after harvesting cultured oyster ( crassostrea gigas ) and shelling to prepare the shelled raw oyster (S1), washed with clean water (S2). The oysters passed through the washing step (S2) were prepared by boiling at room temperature (S3) for 10 minutes at 98 ° C., followed by hot air drying (S4) at 50 ° C. for 6 hours, and then grinding (S5) to a size of 50 mesh.

The method of manufacturing the Hungun oyster powder seasoning material (OS-1) of the present invention is based on FIG. 2, and first, the cultured oyster ( crassostrea gigas ) is collected and shelled to prepare shelled raw oyster (S1-1), and the step ( The shelled raw oyster prepared in S1-1) is washed with clean water (S2-1). The oysters passed through the washing step (S2-1) are ripened at 98 ° C. for 10 minutes (S3-1). Subsequently, the oysters undergoing the cooking step (S3-1) were first smoked at 50 ° C. for 1 hour (S4-1) and further heated at 80 ° C. for 2 hours (S5-1). The oysters passed through the second smoking step (S5-1) were prepared by grinding (S6-1) to a size of 50 mesh.

Raw raw oysters used in the dried dried oyster powder seasoning and the dried seasoned oyster powder seasoning material is 74.4% (w / w), crude protein is 11.0% (w / w), reducing sugar is 9.2% (w / w), inquiry The powder contained 1.8% (w / w) and crude fat 1.0% (w / w). The volatile basic nitrogen content (VBN) was 12.5 mg / 100 g and the pH was 6.50.

On the other hand, the manufacturing method of the smoked residue powder seasoning material (OS-2) of the present invention according to Figure 3, first to prepare the remaining oyster smoked residue after smoking oyster (S1-2), the step (S1-2) The oyster smoked residue prepared in step 10 is immersed in the oyster cooking concentrate (S2-2). At this time, the oyster cooked concentrate is a concentrated solution of oyster cooked until the salinity of 8.6% (w / w), the water content of 63.2% (w / w), the crude protein content of 9.0% (w / w), crude ash contained 11.8% (w / w), volatile basic nitrogen (VBN) was high as 65.2mg / 100g, pH was 5.20.

The oysters passed through the immersion step (S2-2) were dried by hot air drying at 50 ° C. for 5 hours (S3-2), and then pulverized (S4-2) to a size of 50 mesh.

<Example 2>

Determination of General Ingredient Content

The moisture content of the dried dried oyster powder seasoning material (C), the dried dried oyster powder seasoning material (OS-1) and the smoked residue powder seasoning material (OS-2) of Example 1 is atmospheric pressure heating drying method, the crude protein is semimicro Kjeldahl method, crude fat Silver Soxhlet method, crude ash was measured by dry ashing method, and the water content, crude protein, crude fat and ash content measured thereon are shown in Table 1 below.

Moisture% (w / w) Crude Protein% (w / w) Crude Fat% (w / w) % Of views (w / w) Cooked Oyster Powder Seasoning (C) 10.6 45.2 1.7 5.7 Hot dried oyster powder seasoning material (OS-1) 10.2 45.5 1.6 5.9 Smoked residue powder seasoning material (OS-2) 10.8 47.9 1.0 8.1

<Example 3>

Measurement of pH, Salinity and Acidity

10 times of pure water was added to the self-dried oyster powder seasoning material (C), the smoked oyster powder seasoning material (OS-1) and the smoked residue powder seasoning material (OS-2) of Example 1 to obtain a homogenizer (Ultra Turrax T25, IKA). , Janke & Kunkel GmbH & Co., Germany), the pH was measured with a pH meter (Fisher basic, USA), and the salinity was measured with a salinity meter (Ist da 460CP, Korea). The pH of the solution was titrated until 8.3, and the acidity was measured by indicating the number of mL of 0.1 N sodium hydroxide (NaOH) solution consumed. The content of pH, salinity and acidity measured thereby is shown in Table 2 below.

pH of raw oyster (raw oyster) is 6.5, self-dried oyster powder seasoning material (C) is 6.7, smoked oyster powder seasoning material (OS-1) and smoked residue powder seasoning material (OS-2) are 5.5 and 6.0, respectively. The effects of OS-1 and OS-2 were slightly lower than those of raw oyster or dried dried oyster powder.

The salinity of C and OS-1 was similar to that of raw oysters, but the smoked residue was 2.4% (w / w) for powder seasoning (OS-2). It was rather high.

On the other hand, acidic substances such as organic acids among the fumed components adsorbed during fumigation adsorb and penetrate into the surface of the product, so that the acidity of each sample is 10.0mL / 100g, whereas OS-1 and OS-2 are 14.8mL / 100g, It was slightly increased to 13.0 mL / 100 g.

pH Salinity% (w / w) PH mL / 100g Raw Oysters 6.5 1.6 10.0 Cooked Oyster Powder Seasoning (C) 6.7 1.4 10.6 Hot dried oyster powder seasoning material (OS-1) 5.5 1.7 14.8 Smoked residue powder seasoning material (OS-2) 6.0 2.4 13.0

<Example 4>

Measurement of volatile basic nitrogen (VBN) content and TBA value

Volatile basic nitrogen (VBN) content of the dried dried oyster powder seasoning material (C), the smoked oyster powder seasoning material (OS-1) and the smoked residue powder seasoning material (OS-2) of Example 1 were conway units. By microdiffusion method using the TBA value (Thiobarbituric acid value) was measured by steam distillation method such as Tarladgis after quantitating 5g of the sample.

The volatile basic nitrogen (VBN) content measured by the microdiffusion method is powder seasoning material (C) 24.0mg / 100g, hot dried oyster powder seasoning material (OS-1) 34.5mg / 100g, smoked residue powder seasoning material (OS -2) was 38.5 mg / 100 g. Oyster smoke residue was immersed in the oyster cooked concentrate, and the dried sample OS-2 showed the highest volatile nitrogen content. This resulted in the decrease of water content and the volatile bases contained in the oyster cooked concentrate. This is because volatile basic substances such as NH ₃ , TMA, and DMA were generated by decomposing and reducing hexaprotein and TMAO in adsorption and fumigation.

The TBA value measured by the steam distillation method was 0.523 for powder seasoning material (C), 0.201 for smoked oyster powder seasoning material (OS-1) and 0.247 for smoked residue powder seasoning material (OS-2). Among the smoked components, the TBA values of OS-1 and OS-2 were lower than those of the powdered seasonings.

<Example 5>

Analysis of Composition Fatty Acid Composition

The fatty acid composition of the dried seasoned oyster powder seasoning material (C), the dried seasoned oyster powder seasoning material (OS-1) and the smoked residue powder seasoning material (OS-2) of Example 1 was determined by the method of Bligh and Dyer. Was extracted, saponified and methyl esterified according to the AOCS Official method, and iso-octane was added to separate fatty acids, which were then subjected to gas chromatography (Shimadzu Co., Japan) equipped with a capillary column (Supelco Japan Ltd., Japan). Analyzed. At this time, the analysis conditions of gas chromatography were helium (1.5 kg / cm ² ), carrier temperature was 180 ° C, injector temperature was 250 ° C, and detector temperature was 250 ° C (flame ionization detector).

The composition ratio of the constituent fatty acids analyzed by the above method was significantly higher in the composition ratio of 20: 5n-3 as shown in Table 3 below, and in addition to 16: 0, 22: 6n-3, 18: 1n-7, 20: 1n-7 , 14: 0, 16: 1n-7, 18: 0 and 16: 1n-9 were major constituent fatty acids. In the case of n-3 polyunsaturated fatty acids, the composition ratio of OS-1 and OS-2 was somewhat higher than that of C, and the residual ratios of 20: 5 and 22: 6, indicating the degree of oxidative decomposition of polyunsaturated fatty acids, were shown. The ratio of 20: 5n-3 + 22: 6n-3 / 16: 0 is also the highest in OS-1, and it is believed that there is the least amount of deodorant produced by oxidative decomposition of fat during processing of seasoned powder materials.

fatty acid Cooked Oyster Powder Seasoning (C) Hot dried oyster powder seasoning material (OS-1) Smoked residue powder seasoning material (OS-1) 14: 0 4.2 4.1 4.2 15: 0 0.7 0.7 0.6 16: 0 17.0 17.1 17.2 16: 1n-7 3.8 3.8 3.7 17: 0iso 0.9 0.8 0.7 16: 2n-4 0.5 0.5 0.5 17: 0 1.0 1.2 0.9 16: 3n-3 1.1 1.0 1.1 16: 4n-3 3.1 2.6 2.7 18: 0 3.7 3.6 3.7 18: 1n-9 3.5 3.2 3.5 18: 1n-7 7.5 7.5 7.5 18: 1n-5 0.2 0.2 0.2 18: 2n-6 1.3 1.0 1.0 18: 2n-4 0.6 0.4 0.4 18: 3n-3 1.4 1.0 1.1 18: 4n-3 2.3 2.2 2.2 20: 0 0.1 0.1 0.1 20: 1n-7 5.8 5.6 5.6 20: 2n-6 1.6 0.3 0.4 20: 4n-6 2.0 2.0 2.0 20: 4n-3 0.5 0.5 0.5 20: 5n-3 23.5 26.9 26.7 22: 1 n-7 0.6 0.4 0.5 22: 5n-6 0.4 0.3 0.4 22: 5n-3 1.0 1.0 1.0 22: 6n-3 11.4 12.0 11.8 Polyunsaturated Fatty Acids (n-3PUFA) 44.3 47.7 47.2 Polyunsaturated fatty acid residual ratio 20: 5n-3 + 22: 6n-3 / 16: 0 2.05 2.27 2.23

<Example 6>

Analysis of Free Amino Acid Composition

Glass powder which is the active material of oyster powder soup taste by preparing X powder of self dried oyster powder seasoning material (C), smoked oyster powder seasoning material (OS-1) and smoked residue powder seasoning material (OS-2) of Example 1 The composition of the amino acids was analyzed.

The preparation of the X-min was carried out by homogenization (Ultra Turrax T25, IKA, Janke & Kunkel GmbH & Co., Germany) by adding 70% ethanol solution of 3 times to the sample powder seasoning material and centrifugation at 8,000 rpm for 15 minutes. It was. The supernatant obtained by repeating the above centrifugation twice was concentrated and concentrated under reduced pressure, and then fixed in a predetermined amount with distilled water, which was added to 10% 5′-sulfosalicylic acid for algal protein, and left for 24 hours, followed by filtration. Prepared. The amino acid automatic analysis system (LKB) was used to determine the composition of the free amino acid powder of the dried dried oyster powder seasoning material (C), the smoked oyster powder seasoning material (OS-1) and the smoked residue powder seasoning material (OS-2) prepared by the above method. -4150α, LKB Biochrom. LTD., England) results are shown in Table 4 below.

Comparing the total content of the free amino acid in Table 4, 326.9 mg / 100 g of dried dried oyster powder (C) and 395.6 mg / 100 g of dried dried seasoned powder (OS-1) were smoked residue powder seasoning material (OS -2) was 551.5mg / 100g with the highest content of free amino acid, and this free amino acid contributed to the change of flavor and strength of umami flavor of powder seasoning material.

amino acid Jagungul powder seasoning material Hot dried oyster powder seasoning material Smoked residue powder seasoning material Taurine 153.1 129.2 199.1 Aspartic acid 10.9 16.1 18.8 Threonine 4.6 7.6 8.8 Serine 8.7 12.4 16.5 Glutamic acid 48.7 105.4 130.8 Proline 27.3 35.6 52.3 Glycine 11.4 18.4 21.9 Alanine 14.7 21.9 29.2 Cystine 0.6 1.3 2.0 Valine 3.0 3.9 6.1 Methionine 2.8 3.9 6.0 Isoleucine 2.1 2.8 4.1 Leucine 4.2 4.9 7.2 Tyrosine 1.6 3.5 4.7 Phenylalanine 1.5 5.5 10.4 Histidine 2.4 4.7 4.7 Lysine 2.9 3.6 5.7 Ammonium (NH ₃ ) 19.2 6.1 9.6 Arginine 7.2 8.8 13.6 Total content 326.9 395.6 551.5

<Example 7>

Analysis of other bases

Betaine, trimethylamine oxide (TMAO), trimethyl of the dried dried oyster powder seasoning material (C), the smoked oyster powder seasoning material (OS-1) and the smoked residue powder seasoning material (OS-2) of Example 1 The results of the content analysis of the amine (TMA), and total creatinine are shown in Table 5 below.

The content of the betaine was determined by column chromatography using Dowex 50w × 20 (H ⁺ -form) cation exchange resin and colorimetric method using ammonium leineckate salt and reaction according to Konosu and Kaisai's method. It was. Betaine content of powdered seasoning material was 137.6mg / 100g for self dried oyster powder seasoned material, 164.6mg / 100g for dried seasoned oyster powder seasoned material and 214.9mg / 100g for smoked residue powder seasoned material. Phosphorus content was the highest, and this resulted in a large amount of betaine leaked out of the cooked liquor during cooking.

The content of the trimethylamine (TMA) is 5 mL of the sample extract (prepared by the method of preparing the extract of Example 6) in the separating protein and degreasing in the separating filter according to the method of Hashimoto and Okaichi, 1 mL of neutral formalin solution, Add 10 mL of toluene and ₃ mL of 50% potassium carbonate (K ₂ CO ₃ ) solution, stir about 80 times, transfer only the toluene layer to a test tube containing anhydrous sodium sulfate (Na ₂ SO ₄ ), and dehydrate it. 5 mL of a 0.02% toluene-picric acid solution was added and mixed, and then the absorbance was determined by measuring the absorbance at 410 nm.

Meanwhile, the content of trimethylamine oxide (TMAO) was added to 5 mL of sample extract, 5 mL of 5% trichloroacetic acid (TCA) solution, and 0.5 mL of 10% titanium chloride (TiCl ₃ ) solution in a 25 mL diaphragm, and left for 2 hours. It was applied as water and the content of (TMAO + TMA) was obtained by measuring the absorbance at 410 nm, and then the TMA content obtained above was subtracted to the TMAO content.

The total creatinine content is determined by the method of the back light and Busan. Take 8 mL of the powdered and degreased sample extracts into a test tube, add 1 mL of 1.0N sulfuric acid solution, and stop at 121 ° C. After digestion for 30 minutes, it was cooled, and then, one drop of meta-nitrophenol and 1 mL of 0.1 N sodium chloride solution were added thereto, and the resultant was allowed to stand at room temperature for 1 hour, and then the absorbance was measured at 520 nm using an ultraviolet spectrophotometer. It was.

Quaternary ammonium base Jagungul powder seasoning material Hot dried oyster powder seasoning material Smoked residue powder seasoning material Betaine 137.6 164.6 214.9 Trimethylamine Oxide (TMAO) 5.3 3.3 43.3 Trimethylamine (TMA) 4.3 5.5 9.1 Total creatinine 16.1 19.5 19.7

<Example 8>

Analysis of Inorganic Ion Content

Inductively coupled plasma atomic emission spectrometer (ICP-AES) of the inorganic ion content of the self-driving oyster powder seasoning material (C), the smoked oyster powder seasoning material (OS-1) and the smoked residue powder seasoning material (OS-2) of Example 1 , Atomscan 25, TJA Co., USA) are shown in Table 6 below.

The powdered seasonings were very high in sodium, potassium, and phosphorus. In addition, they contained relatively large amounts of calcium, magnesium, and zinc ions, especially OS-2. Among the inorganic ions, sodium and calcium are known as flavor-active substances that greatly contribute to the net expression of aquatic products.

Inorganic ion Jagungul powder seasoning material Hot dried oyster powder seasoning material Smoked residue powder seasoning material salt 338.5 358.3 504.4 potassium 444.7 464.3 557.4 calcium 78.1 88.9 97.1 magnesium 91.5 92.8 108.8 iron 11.3 19.1 21.5 sign 507.7 524.4 670.9 zinc 44.8 58.1 65.2 Copper 3.6 5.3 5.5

<Example 9>

Packing conditions for extending the shelf life

Self dried oyster powder (C), dried dried oyster powder seasoning material (OS-1) and smoked residue powder seasoning material (OS-2) according to the packaging material of the dried dried oyster powder seasoning material Containing seasoning material and hot dried oyster powder seasoning material in Tea-bag packaging, and polyethylene (PE) / polyvinylidene chloride (PVDC) / polypropylene (PP) laminated film packaging material and vacuum-packed for 150 days at room temperature 4 to 7 show the results of measuring the shelf life of the sample such as changes in content, water activity, pH and TBA value.

Figure 4 is a graph showing the change in moisture content (%) over the storage period (day) of the dried dried oyster powder seasoning material and Hungun oyster powder seasoning material according to the present invention in the case of tea-bag packaging The moisture content of dried seasoned powdered seasoning material was 10.6 ~ 13.0% and the moisture content of dried seasoned powdered seasoned material was 10.2 ~ 12.6%, which tended to increase slightly during storage. Storage at 10.8% showed little change in moisture content for 150 days. In view of this, when the present invention is packed with air, the moisture content is slightly increased by absorbing moisture in the air during storage, and the increase in moisture content due to moisture absorption is hardly observed when vacuum packing.

5 is a graph showing the change in water activity of the dried seasoned oyster powder seasoning material and Hungun oyster powder seasoning material according to the present invention over the storage period (day), the change in water activity during sample storage also In the case of air-packed packaging, the water activity of self dried oyster powder seasoned material was 0.504 ~ 0.553, and the water activity of Hun dried oyster powder seasoned material was 0.518 ~ 0.557. In the case of 0.504 ~ 0.508 and 0.509 ~ 0.518 respectively, there was almost no change in water activity during storage.

6 is a graph showing the change of pH according to the storage period (days) of the dried seasoned oyster powder seasoning material and the dried seasoned oyster powder seasoning material according to the present invention. Immediately after storage from 6.20 to 6.53 on the 150th day of storage, it increased slightly during storage, but slightly decreased during storage from pH 5.50 to 5.25 of the packaged Hungun Oyster Powder seasoning. This is due to the influence of free fatty acids produced by auto-oxidation of polyunsaturated fatty acids and volatile bases produced by decomposition of some of the meat components of the sample during storage at room temperature. However, in the case of vacuum packaging, the oxygen remained in the package was scarce and gas movement was blocked, so there was almost no change in pH.

7 is a graph showing the change in the TBA value of the dried seasoned powder seasoning material and the dried seasoned powder seasoned material according to the present invention over the course of days, TBA value is an index indicating the degree of lipid oxidation during storage The larger the log value, the more the lipid oxidation progressed. Hun dried oyster powder seasoning material had much lower TBA value immediately after packing or during storage than the dried dried oyster powder seasoning material. This was due to the inhibition of lipid oxidation during storage due to vacuum packaging.

As can be seen from the result of measuring the change of water content, water activity, pH and TBA value during 150 days storage at room temperature of the tea-bag or vacuum-packed self dried oyster powder seasoning material and fugun dried oyster powder seasoning material The dried seasoned oyster powder seasoned material was found to be slightly deteriorated in the packaging and vacuum packaging, and the dried dried seasoned powder seasoned material was found to be slightly hygroscopic or lipid oxidized. Although the deterioration was relatively remarkable, the vacuum-packed Hungun Oyster Powder Seasoned Material was found to maintain good quality for 150 days at room temperature storage.

<Example 10>

Sensory Evaluation of Smoked Oyster Powder Seasoned and Smoked Residue Powder Seasoned Material.

The sensory test was performed on the dried seasoned oyster powder seasoning material (C), smoked oyster powder seasoning material (OS-1) and smoked residue powder seasoning material (OS-2) of Example 1, sugar 8%, black pepper 2% And 2% onion powder was added to compare the commercial seasoning ingredients (sea clam, bonito) in terms of taste, aroma and comprehensive evaluation.

The sensory evaluation of seasonings was carried out on five sensory scales (5: very good, 4: good, 3: normal, 2: bad, 1: very bad).

As a result, as shown in Table 7 below, additives (salt 25%, sugar 8%, black pepper 2% and onion powder 2%) were added to the dried seasoned powder seasoning material (OS-1) and smoked residue powder seasoning material (OS-2) The palatability of seasoning material by the method of manufacturing Hungun oyster seasoning material and smoked residue seasoning material according to the present invention by obtaining high score in terms of taste, aroma and comprehensive evaluation compared to Jagun dried oyster powder seasoning material (C) which is a control sample It can be seen that this can significantly improve. In addition, smoked oyster powder seasoning material (OS-1) and smoked residue powder seasoning material (OS-2) added with additives (25% salt, 8% sugar, 2% black pepper and 2% onion powder) are commercially available seasonings. Compared to the clam shellfish, it is slightly lower in taste but this is because most of the commercial seasoning materials are added with amino acids and nucleic acid seasonings such as MSG and IMP.

Cooked Oyster Powder Seasoning (C) Hot dried oyster powder seasoning material (OS-1) Smoked residue powder seasoning material (OS-2) Commercial shellfish Commercial bonito again flavor 3.0 ^a 3.8 ^b 4.0 ^b 4.2 ^c 4.1 ^c Scent 3.0 ^a 4.2 ^b 4.2 ^b 3.1 ^a 3.0 ^a Comprehensive Evaluation 3.0 ^a 3.7 ^b 3.8 ^c 3.7 ^b 3.6 ^b

As described above, by providing the processing conditions for developing a natural seasoning material having a variety of flavors from the hungun oysters and smoked residues by the present invention, in the flavor material of oysters containing various nutrients, raw oysters can be used as it is Oysters can be used as a natural flavoring material by overcoming the limitations of production, storage difficulty, and price increase, and the chemical and taste ingredients, quality characteristics, shelf life and instant soup of these natural seasonings. By providing a blending ratio of the additives, etc. to enable the practical use as a powder seasoning material.

In addition, the natural seasoning material according to the present invention is not only inferior in quality compared to commercial seasoning materials, but also has various flavors and can be added to various foods, and it is possible to recycle resources by using smoked residues instead of raw oysters as natural flavor materials. In terms of beneficial effects.

Claims (4)

In the manufacturing method of natural seasoning material, Preparing a shelled raw oyster (S1-1); Washing the shelled raw oyster prepared in step S1-1 (S2-1); Step (S3-1) of ripening the oysters passed through the washing step (S2-1) at 98 ° C. for 10 minutes; First step of smoking the oysters passed through the cooking step (S3-1) at 50 ℃ for 1 hour (S4-1); Performing a second smoking of the oysters passed through the first smoking step (S4-1) at 70-80 ° C. for four hours (S5-1); Method of producing a natural seasoning material using a fugungul oyster characterized in that it comprises a step (S6-1) of grinding the oysters through the second step (S5-1) to the size of 50 mesh (mesh). The washed raw oysters according to claim 1 were washed with water for 10 minutes at 98 ° C, and then warmed for 1 hour at 50 ° C for 1 hour, and then gradually heated up to 2 hours at 70-80 ° C for 4 hours to remove 50 mesh (mesh). Natural seasoning material using the hungun oyster, characterized in that produced by the method of grinding to the size of. In the manufacturing method of natural seasoning material, Preparing a oyster smoking residue (S1-2); Immersing the oyster smoked residue prepared in the step (S1-2) for 10 minutes in the oyster cooking concentrate (S2-2); Drying the oysters passed through the immersion step (S2-2) at 50 ° C. for 5 hours (S3-2); Method of producing a natural seasoning material using a smoked residue, characterized in that it comprises the step (S4-2) to grind the oysters roughly passed through the hot air drying step (S3-2) to the size of 50 mesh. The smoked residue according to claim 3 was prepared by immersing the oyster smoked residue first in a oyster cooked condensate for 10 minutes and then drying it for 5 hours at 50 ° C. to grind it to a size of 50 mesh. Natural seasoning material used.

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