KR100630865B1 - Process for manufacturing Jelly product using squid-peel - Google Patents

Abstract

The present invention relates to a method for producing a jelly-like product using a squid shell produced as a by-product of fish processing, and in detail, the present invention is prepared by using gelatin formed through the hydrolysis and heating process of collagen separated from the squid shell. By adding the formulation and green tea, the fishy smell of similar products was completely removed. Unlike ordinary acorn jelly, it is a low-calorie food that contains protein and contains little fat, and can be used as a dietary food for preventing obesity and dieting. It relates to a method of manufacturing a similar product.

Squid shell, Jelly-like products, manufacturing method

Description

Process for manufacturing Jelly product using squid-peel}             

1 is a view showing the sensory test results of the jelly-like product manufactured through the washing process for each temperature,

Figure 2 is a diagram showing the sensory test results of the jelly-like product prepared by the process of adding 0.5% calcium formulations after washing by temperature,

Figure 3 is a diagram showing the sensory test results of the jelly-like product prepared by the process of adding 0.1% green tea after washing by temperature,

Figure 4 is a diagram showing the sensory test results of the jelly-like product prepared by the process of adding 0.5% green tea after washing by temperature,

5 is a view showing the sensory test results of the jelly-like product prepared by the process of adding 1% green tea after washing by temperature,

Figure 6 is a comparison of the gel strength of the jelly-like product using a gelatin component of the squid skin and acorn jelly, tofu, blue poem, konjac and jelly.

The present invention relates to a method for producing a jelly-like product, characterized in that it uses gelatin formed through the hydrolysis and heating of collagen separated from the squid shell.

Generally, mussels refer to gelatinization, shaping, or a mixture of starch raw materials or polysaccharides as main ingredients. Depending on the old ingredients, buckwheat jelly, mung bean jelly, yellow jelly and acorn jelly are the most famous jelly dishes in Korea. A quick look at the process of making jelly is to stir the starch in a small amount of water and stir it with a spatula. If it is thin like rice porridge, season it with salt and then harden it (Cooking Principle, by Hye-Soo Lee, co-authored by Choyoung, 1999)

Collagen is a type of fibrous protein that makes up about one third of the proteins that make up our body. Electron microscopy has a complex horizontal pattern and acts as a ring connecting cells. Collagen exists mainly in the membranes, joint cartilage, cornea of the eyes, bones and skin that surround organs in the human body, and is particularly important as a component of the dermal layer in the skin, which functions as an adhesive of calcium constituting bones and causes wrinkles. Do. Collagen is insoluble in water, dilute acid, and dilute alkali, but when boiled, it becomes gelatin and dissolves. The constituent amino acids are proline, hydroxyproline, glycine, glutamic acid and the like, and among them, the content of hydroxyproline which is not present in other proteins is high. Collagen molecule is a collagen structure in which two polypeptide chains are wound and bonded to each other by hydrogen bond.

Currently, squid shells produced in large quantities after raw squid are processed on the east coast are usually discarded as fish waste.

Therefore, in the present invention, as a result of efforts to improve the usefulness and usability of the squid shell, the present invention was completed by establishing a method for preparing a jelly-like product using a gelatin component that is easy to digest the squid shell.

It is an object of the present invention to provide a method for preparing a jelly-like product using gelatin formed through the hydrolysis and heating of collagen separated from the squid shell.

In order to achieve the above object, the present invention provides a method for producing a jelly-like product, characterized in that using gelatin formed through the hydrolysis and heating process of collagen separated from the squid shell.

Specifically, the method of manufacturing a jelly-like product comprising using gelatin formed through the hydrolysis and heating process of collagen separated from the squid shell, comprises: a first step of removing moisture after washing the squid shell by temperature; A second step of removing odor by heating after adding water, calcium preparation and green tea to the dehydrated squid shell; It provides a method for producing a jelly-like product comprising a manufacturing process consisting of a third step of finally filtering and cooling the product obtained in the step to prepare the jelly. The present invention is characterized in that the squid-specific fishy smell is removed from the jelly-like product through the method of heating by temperature in the first step and the second step, and by adding calcium and green tea.

More specifically, the following examples are described, but the present invention is not limited thereto.

Preparation of a jelly-like product characterized by using a gelatin component formed through the hydrolysis and heating of collagen separated from the squid shell is carried out through the following process.

For example, the squid shell is washed with water at a temperature of 5 to 60 ° C., preferably 15 to 50 ° C., more preferably 20 to 40 ° C. for 0.5 to 6 hours, preferably 1 to 3 hours In the first step of removing the water, 2 to 20 times, preferably 8 to 12 times the weight of the squid shell from which the water is removed, water and calcium preparation, green tea or a mixture thereof is added and then 30 to 270 minutes, preferably Preferably, the second step of heating at 50 to 120 ℃, preferably 80 to 100 ℃ for 60 to 120 minutes, the third step of filtering the product obtained in the above step into a net and then cooling in a mold to finally make the jelly Through the manufacturing process consisting of can be prepared a jelly-like product of the present invention.

Through the second step, the collagen component present in the squid shell is converted into the gelatin component.

Therefore, the present invention provides a jelly-like product characterized by using the gelatin component formed through the hydrolysis and heating process of collagen separated from the squid shell obtained from the manufacturing method.

The jelly-like product manufactured by the manufacturing method of the present invention is not only beneficial to the human body by using the natural squid by-product as a gelatin material, but also industrially, in contrast to the conventional art of manufacturing a jelly product using the existing synthetic gelatin. It has the advantage of simultaneously solving environmental problems such as waste disposal. In addition, the mule analogous products of the present invention obtained by the manufacturing method as described above and general jelly products manufactured by the conventional manufacturing method in comparison with each other in terms of its components and gel strength of the mule, as a result, Unlike general jelly, which is mainly made of starch raw material or polysaccharide in cotton, it is composed of protein, not sugar, and it has stronger gel than that of conventional acorn jelly and has similar gel strength to tofu in terms of gel strength. Similar products have the effect of providing a similar product with a higher quality than existing products.

As defined herein, a "mud-like product" includes, for example, a product made in the shape of a jelly, such as jelly, jelly, processed food added with a gelling agent (gel-added foods-jerrypo, petitzel, puree, etc.) and the like. It includes.

"Calcium preparations" as defined herein are calcium preparations that are generally made and sold, and include, for example, synthetic or naturally occurring calcium preparations.

"Green tea" as defined herein includes all green tea extracts, such as, for example, green tea, black tea, black tea, oolong tea and the like.

The amount of these calcium preparations and green tea added is not limited in the present invention. Generally it is preferred to add 0.01 to 10%, preferably 0.1 to 1% of the weight of the cuttlefish shell.

Hereinafter, the present invention will be described in detail by the following Examples and Experimental Examples.

However, the following Examples and Experimental Examples are only illustrative of the present invention, and the content of the present invention is not limited by the following Experimental Examples.

Example 1 Preparation of Jelly-like Products Using Squid Skin

The squid shells were washed for about 1.5 hours at 20 to 40 ℃ washing water temperature, and then washed with tap water to remove moisture. Water was added to 10 times the weight of the squid shell removed water, calcium preparation and green tea were added and heated at 100 ℃ for 90 minutes, filtered through a net and cooled in a mold to prepare a jelly.

Experimental Example 1. General Components of Squid Jelly-like Products

In order to determine the general components of the jelly-like product prepared using the squid shell, the following experimental procedure was performed.

Moisture is weighed by weighing 3-5 g of squid paste in a weighing bottle weighed by atmospheric pressure drying, drying at 105 ° C for 3-5 hours, and cooling in a desiccator for about 30 minutes. The water content was measured repeatedly until the constant amount was obtained.

Crude protein was sampled in a Kjeldahl flask by Kjeldahl method (Macro-Kjeldahl, AOAC method), and then digested with a decomposition accelerator (K ₂ SO ₄ : Se = 10: 1) and 12 ml of sulfuric acid in a digester at 420 ° C for 50 minutes. . After decomposition, the mixture was distilled with water and NaOH, titrated with 0.1 N HCl, and then the content was measured.

Crude fat was sampled in a cylindrical filter by Soxhlet extraction, blocked with cotton wool, and then connected to a siphon tube. Ether was poured into the hand, fat was extracted using a Soxhlet apparatus, and the extracted fat was determined in a dryer (Food Analysis, pp 77-79, Shinkwang Publishing Co., 1987).

Total sugar was added 0.2 ml of 5% phenol (Phenol) to the sample using the Phenolic-sulfuric acid (AOAC) method (Monosaccharides, pp 2-3, IRL press, 1986) and 1 ml concentrated sulfuric acid. After adding the solution for 10 minutes and shaking, after 30 minutes, the absorbance was measured at a wavelength of 490 nm to obtain a constant dose.

The ash content was measured by the direct painting method (Korean Journal of Biotechnology and Bioengineering, 10 (1), 1-8, 1995). After the dose of the crucible was obtained, the ash content was incubated at 600 ° C for 2 hours, followed by a desiccator. After cooling for 30 minutes at and weighed, the ash content was measured repeatedly until a constant weight was obtained.

Solid components of jelly-like products prepared using squid shells are expressed as weight percentage (%) based on 100 g.

As a result of the experiment, as shown in Table 1, it was confirmed that the solid content of the squid jelly is about 8% and mostly made of protein. Generally, mussels means gelatinization, shaping or mixing of them with starch raw material or polysaccharide as main raw material. Therefore, it was confirmed that the jelly-like product made from this squid shell is composed of general jelly and ingredients, that is, proteins, not sugars.

 General Ingredients of Jelly-like Products ingredient moisture Crude protein Crude fat The shrine Ash content (%) 91.3 7.5 0.06 0.74 0.4

Experimental Example 2. Removal of Off-flavor of Squid Jelly-like Product

In order to remove the odor peculiar to the aquatic products of the jelly-like products, as described in Example 1, the product was prepared by adding water washing and green tea or water-soluble calcium preparation, and then using microdiffusion using a conway unit. The amount of volatile base nitrogen (VBN) was measured by the method (Journal of the Korean Fisheries Society, 30 (1), 55-61, 1997). The sensory evaluation was performed using the 5-point method, and the description items were subjective evaluations, which were evaluated by comprehensive odor and flavor texture, and were classified using grades ranging from 1 to 5, and extremely close to 1 and extremely close to 5 Indicated as good.

As a result of performing the experiment, as shown in Table 2 below, the amount of volatile basic nitrogen was almost decreased by washing with temperature, and thus the amount of volatile basic nitrogen was insignificant due to the addition of green tea or water-soluble calcium preparation. As described above, irrespective of the slight difference in the amount of volatile base nitrogen reduction, the group added with green tea showed almost no odor in the sensory test results compared to the control group and the group added with water-soluble calcium preparations in which a large amount of volatile basic nitrogen was reduced by pre-washing treatment. As a result it was confirmed that the most effective in removing off-flavor.

 Volatile Base Nitrogen Contents of Jelly-like Products with Green Tea and Water Soluble Calcium Preparation sample Control Water Soluble Calcium Preparation (0.5%) green tea +0.1% +0.5% + 1% Volatile Base Nitrogen (mg%) 6.86 6.91 9.13 9.06 12.17

Experimental Example 3. Measurement of gel strength of squid jelly products

In order to measure the gel strength of the squid jelly-like product made through the manufacturing process described in Example 1 was measured using a physical property meter (Sun scientific Rheo meter Compac 100, Korea).

Gel strength of squid jelly-like products was measured and compared with various jelly products on the market.

As shown in Fig. 6, the gel strength of the jelly-like product using squid shell was 1154 g / cm 2, which was stronger than that of acorn jelly, 8415 g / cm 2, and the gel strength of the tofu was almost similar to the gel strength of 12317 g / cm 2. Could be confirmed.

As mentioned above, the jelly-like product of the present invention was prepared using gelatin formed through the hydrolysis and heating process of collagen separated from the squid shell, which is produced as a by-product of fish processing, and the usefulness of the squid shell discarded as a marine waste. Unlike general acorn jelly, it can be used as a low-calorie diet food because it contains protein and has little fat.

Claims (5)

The first step of removing the odor such as fishy by removing the water after washing the squid shell at a temperature of 20 ~ 40 ℃; A second step of completely removing off-flavor by adding water, calcium preparation, and green tea to the dehydrated squid skin; The manufacturing method of the jelly including the manufacturing process which consists of a 3rd step which finally manufactures a jelly by filtering and cooling the product obtained by the said step. delete delete Jelly obtained from the process according to claim 1. delete

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