KR100667044B1 - Fish frame-based snacks and preparation thereof - Google Patents

Abstract

The present invention relates to a snack using a fish frame, which is a by-product of fish processing, and a method for manufacturing the same, comprising a fish frame paste or powder obtained by heat treatment and grinding for a predetermined time until the bone of the fish frame is softened, and a method of manufacturing the same. Is to provide.

Snack according to the present invention is to substantially use the entire fish frame, can provide a high quality snacks rich in nutrition, taste, etc. compared to the existing snack, in the field of fish processing in terms of full and high utilization of by-products, The environmental field is very useful in terms of the fundamental elimination of environmental pollutants.

Snacks, fish frame, salmon, bonito

Description

Fish frame-based snacks and preparation method thereof

1 is a graph comparing the ratio of bone and muscle of the salmon and bonito frame.

Figure 2 is a graph comparing the yield of salmon and bonito frame before and after heat treatment.

Figure 3 is a graph comparing the volatile basic nitrogen content and browning degree of salmon and bonito frame powder.

Figure 4 is a graph showing the change in volatile basic nitrogen content and water activity of the snack according to the amount of salmon frame powder added.

Figure 5 is a graph comparing the calcium and phosphorus content of the snack without the salmon frame powder (S-0) and the added snack (S-30).

Figure 6a is a photograph of a snack without a salmon frame powder (sample number S-0), Figure 6b is a photograph of a snack (S-30) added with a salmon frame powder.

The present invention relates to a snack based on a fish frame and a method for producing the same.

The fish frame generally refers to the remaining bone area except for meat parts when meats are separated or sliced to take only meat parts when manufacturing fish processed products such as frozen foods, seasoned products, canned foods, and soft products using fish. Large quantities occur during the manufacture of the workpiece. This fish frame is a very useful food resource because it contains not only a large amount of muscle attached to the bone but also a large amount of health functional ingredients such as collagen, calcium and EPA and DHA. (See Kim SK, Park PJ, Kim GH.2000.Preparation of sauce from enzymatic hydrolysates of cod frame protein.J. Korean Soc.Food Sci.Nutr. 29: 635-641 .; Wendel AP. 1999. Recovery and utilization of Pacific whiting frame meat for surimi production. PhD Thesis.Oregon State University, USA .; Kim JS, Choi, JD, Koo JG. 1998.Component characteristics of fish bone as a food source.Agricultural Chemistry and Biotechnology 41: 67-72; Kim JS, Yang SK, Heu MS 2000.Component characteristics of cooking tuna bone as a food resource.J. Korean Fish.Soc. 33: 38-42 .; Shizuki O. 1981.Fish bone.New Food Industry 23: 66-72 .; Lee CK, Choi JS, Jeon YJ, Byun HG, Kim SK. 1997.The properties of natural hydroxyapatite isolated from tuna bone.J. Korean Fish.Soc. 3 0: 652-659 .; Watanabe H, Takewa M, Takai R, Sakai Y. 1985. Cooking rate of fish bone.Bull. Japan.Soc. Fish. 54, 2047-2050.)

A series of studies to efficiently use the fish frame, which is a by-product of fish processing, as a food resource, attempts to use the muscle remaining in the fish frame as an extender for soft products. [Wendel AP. 1999.Recovery and utilization of Pacific whiting frame meat for surimi production. PhD Thesis. Oregon State University, USA .; Crapo C. and Himelbloom B. 1994.Quality of mince from Alaska pollack (Theragra chalcogramma) frames. J. Aqua. Food Prod. Tech. 3: 7-17.]; Attempts to use them as functional peptides by hydrolysis (Benjakul S. 1997. Utilization of wastes from Pacific whiting surimi manufacturing: Proteinases and protein hydrolysate. PhD Thesis.Oregon State University, USA.).

In addition, researches for efficiently using the rib bone, which is the main component of the fish frame, as in food materials include extracting calcium, collagen, and functional lipids from the rib bone. (See: Kim JS, Cho ML, Heu. MS. 2000. Preparation of calcium powder from cooking skipjack tuna bone and its characteristics.J. Korean Fish.Soc. 33: 158-163 .; Kim JS, Choi JD, Kim DS. 1998. Preparation of calcium-based powder from fish Bone and its characteristics.Agricultural Chemistry and Biotechnology 41: 147-152 .; Kim JS, Yeum DM, Joo DS. 1998. Improvement of the functional properties of surimi gel using fish bone.Agricultural Chemistry and Biotechnology 41: 175-180 .; Kim JS, Park JW. 2004. Characterization of acid-soluble collagen from Pacific whiting surimi processing byproducts.J Food Sci. 69: 637-642 .; Nagai T, Suzuki N. 2000. Preparation and characterization of several fish bone collagens.J Food Biochem 24: 427-436 .; Kim JS, Choi, J. D, Koo JG. 1998.Component characteristics of fish bone as a food source.Agricultural Chemistry and Biotechnology 41: 67-72; Kim JS, Yang SK, Heu MS. 2000.Component characteristics of cooking tuna bone as a food resource. J. Korean Fish. Soc. 33: 38-42.).

However, except for lipids that can be removed in the pretreatment process, even when the useful functional components are extracted and used from the fish frame, the rib bones are used as calcium agents for use as surimi extenders and functional peptides from meat. In the case of meat and collagen, if you want to use collagen, meat and calcium must be removed as a by-product and disposed of, so that the overall use of the fish frame has not been developed yet.

Accordingly, an object of the present invention is to provide a food frame and a method for producing the same, which can use substantially all of the fish frame, which has a large amount in the processing of fish, and which contains a large amount of functional components, instead of using only specific functional components.

In order to achieve the above object, the present inventors can make a complete use of the fish frame by preparing a snack by heat-treating the fish frame for a predetermined time to paste or powder the amino acid and calcium, compared to the snack without the fish frame. The discovery of the presence of rich and functional lipids, EPA and DHA, has led to the completion of the present invention.

The present invention heat treatment step of heat-treating the fish frame to 100 ~ 150 ℃; Grinding the heat treated fish frame to produce a fish frame paste or powder; The present invention provides a method for preparing a snack based on a fish frame, comprising the step of preparing a snack by combining the fish frame paste or powder with a conventional snack composition.

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The fish frame is characterized in that the salmon frame, bonito frame or a mixture thereof.

The conventional snack composition is characterized in that the snack composition containing the surimi.

The fish frame paste or powder is characterized in that it comprises 10 to 75% by weight based on the total snack composition.

In the heat treatment step, the heat treatment time is 15 to 40 minutes when the fish is salmon, characterized in that 30 to 50 minutes when the fish is bonito.

Hereinafter, the present invention will be described in more detail.

In the present invention, when the fish frame is heat-treated for a predetermined time, the bone of the fish frame is softened and can be easily pasted or powdered with a grinder, so that the entire amount of the fish frame can be used for the production of snacks. The heat treated fish frame is significantly lower in hardness than the untreated heat fish frame. This is considered to be because the collagen present in the bones of the fish frame is gelatinized and eluted by heat treatment, and the support is easily torn down.

In the present invention, the raw material of the fish frame is preferably to use a fish frame which is a by-product generated in a large amount in the fish processing factory, representative examples are bonito tuna which is a by-product of the salmon smoked fish factory and tuna canning factory There is a (tuna) frame.

The heat treatment of the fish frame can be appropriately adjusted in consideration of the softening degree according to the heating temperature, treatment time, pressure, etc. according to the type of fish used. Although not particularly limited, the salmon frame and the leg frame, which are produced in large quantities, will be described by way of example. When heat-treated at 100 to 150 ° C. in a pressure vessel, the salmon frame is 15 to 40 minutes and the bonito frame is 30. When the heat treatment is carried out with a processing time of about 50 minutes, the powder can be easily pasted or powdered by a grinder.

The fish frame paste or powder of the present invention is particularly suitable for use as a replacement for some or all of the surimi in snacks containing the surimi. Fish frame paste or powder has less water content, so the crispyness of snack increases as the replacement rate of Surimi increases, and the taste is good up to about 75% by weight of Surimi replacement, but the taste decreases slightly above. It is preferable to use it in an alternative ratio within%.

Snacks added with the fish frame of the present invention is a high-quality snack that contains a large amount of total amino acids and calcium, and also contains functional lipid components EPA and DHA, as compared to the non-added snacks.

The features and advantages of the present invention will become more apparent from the following examples. Of course, the present invention is not limited to the following examples.

EXAMPLE

In the present embodiment, in order to make full use of the yangyang salmon frame, which has recently gained much attention as a raw material for smoked products, and the bonito frame, which is used as a raw material for canning, the production of a snack mainly made of fish frame by pasting these fish frames Attempts were made and the properties of these components were also examined. In the following examples,% refers to% by weight unless otherwise noted.

material

The salmon frame was purchased from Norway's Wooyoung Fisheries Co., Ltd. in April 2004 for the purpose of processing smoked products using Norwegian farmed salmon. The bonito frame is made of canned fish using domestic bonito. The frame left after the Roin treatment was purchased from Dongwon Industrial Co., Ltd. in Changwon in 2004. These purchased fish frames were stored in a freezer (-30 ° C) and used for the experiment. The length and weight of the fish frame used as a raw material, the state of sample purchase, etc. are shown in Table 1.

English name Scientific name Processing Byproducts Fish frame Sample state Length (cm) Weight (g) salmon Oncorhynchus keta Smoked products 59.8 191.0 frozen Bonito Katsuwonus pelamis canned food 28.7 30.6 heating

Preparation of Fish Frame Pastes and Snacks

Fish frame paste was prepared by heat-treating the salmon frame in a pressurized container at 120 ° C. for 30 minutes, removing the eluate, drying with hot air (50 ° C. for 3 hours), and grinding it for 5 minutes with a grinder (Hanil Electric Co., Ltd., FM-700W). . Snacks based on fish frame replace fish frame powder (0%, 25%, 50%, 75% and 100%) at a certain rate with respect to surimi, starch, soy protein, sorbitol, salt, sodium glutamate, Sodium bicarbonate and water were added and mixed in the composition ratio as shown in Table 2, and then prepared by rolling, cutting, molding, frying (165 ° C., 30 seconds), and oiling.

material Sample code S-0 S-10 S-20 S-30 S-40 Salmon Frame Powder 0.0 10.0 20.0 30.0 40.0 Surumi 40.0 30.0 20.0 10.0 0.0 Starch 22.0 22.0 22.0 22.0 22.0 Soy Protein 10.0 10.0 10.0 10.0 10.0 Sorbitol 6.0 6.0 6.0 6.0 6.0 Salt 1.5 1.5 1.5 1.5 1.5 Sodium Glutamate 0.2 0.2 0.2 0.2 0.2 Sodium bicarbonate 0.3 0.3 0.3 0.3 0.3 water 20.0 20.0 20.0 20.0 20.0 Sum 100.0 100.0 100.0 100.0 100.0

General composition and yield of fish bones

General ingredients are listed in Article 7. General Test Methods of the General Ingredients Test Method [Securing Food Code, 1999, issued by the Food and Drug Administration]. According to the general ingredient test method, moisture was measured by atmospheric heating drying method, crude protein was semimicro Kjeldahl method, crude fat was measured by Soxhlet method using ether, and ash was measured by dry painting method. The yield of fish bones was determined as the ratio of fish bones to fish frame (%).

Measurement of Volatile Basic Nitrogen Content and Browning Degree

Volatile basic nitrogen content was determined by microdiffusion using a Conway unit (Conway EJ. 1950. microdiffusion analysis and volumetric error.London: Cosby Lochwood and Son.), And browning rate was determined by Hirano et al. (Hirano T, Suzuki T, Suyama). M. 1987. Changes in extractive components of bigeye tuna and Pacific halibut meats by thermal processing at high temperature of F0 values of 8 to 21. Bull.Japan.Soc.Sci.Fish. 53: 1457-1461. Two-fold 66% ethanol was added, homogenized and filtered, and the filtrate was measured by spectrophotometer (shimadzu, UV-140-02) and expressed as absorbance (430 nm).

Measurement of sensory hardness

The hardness of the fish frame by heat treatment was measured by the following sensory method. When the fish frame is heat treated (20 minutes, 30 minutes, 40 minutes, 50 minutes and 60 minutes), and then a word that forms the middle part of the middle bone is separated. + Is the case where it is broken by biting and giving a moderate force o, when it is broken by biting and very weak force-and when it is broken just by holding it for measurement.

Determination of Water Activity

The water activity was measured by a water activity meter (Novasina RA / KA, Switzerland) using a sample that was ground for 5 minutes by a snack mill (Hanil Electric Co., Ltd., FM-700W).

Analysis of Fatty Acid Composition

Lipids for analyzing fatty acid composition were extracted by Briar and Dier method (Bligh EG, Dyer WJ. 1959. A rapid method of lipid extraction and purification. Can. J. Biochem. Phsiol. 37: 911-917.). Samples for the analysis of fatty acid composition were prepared by saponification with 1.0 N alcoholic potassium hydroxide solution, followed by addition of Samplepoise boric acid-methanol (3 ml), and reflux heating to prepare fatty acid methyl esters, which were capillary columns (Supelcowax-10 fused). It was analyzed by gas chromatography (Shimadzu 14A, carrier gas; He, detecter: FID) equipped with silica wall-coated open tubular column, 30 m 300.25 mm id, Supelco Japan Ltd., Tokyo. The fatty acid was identified by comparing retention time with standard fatty acid (Applied Science Lab. Co.).

Determination of Total Amino Acids and Minerals

The total amino acid was added 2 mL of 6 N hydrochloric acid to a predetermined amount of the sample, sealed, hydrolyzed (110 ° C., 24 hours) in a heating block, and then filtered and dried under reduced pressure with a glass filter. Subsequently, the vacuum dried product was normalized with sodium citrate buffer (pH 2.2), and a certain amount thereof was analyzed and quantified by an amino acid autoanalyzer (LKB-4150α, LKB Biochrom. Ltd. England).

Minerals are wetted using nitric acid (Tsutagawa Y, Hosogai Y, Kawai H. 1994. Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J. Food Hyg. Soc. Japan. 34: 315- Pretreatment with 318.) followed by analysis with an inorganic analyzer (Inductively coupled plasma spectrophotometer, Atomscan 25, TJA).

Sensory evaluation and statistical processing

The sensory evaluation consisted of seven panels trained well in the color, flavor and taste of the fish frame-based snacks, followed by a four-point reference for fish frame paste powder-free products (five, six and seven if better). In case of failure, relative evaluation was carried out using 3, 2, 1 points 7-step evaluation method, and this was expressed as an average value. These values were analyzed by ANOVA test, and then the minimum mean difference test (approximately 5% level) between the means was obtained using a software called Systat Version 7.5K (SPSS, INC. Richmond, Va., USA). (Steel RGD, Torrie JH. 1980. Principle and procedures of statistics. Ist ed. Tokyo: Mcgraw-Hill Kogakusha. P 187-221.).

Results and Discussion

Composition of General Ingredients, VOCs and Bone

Table 3 shows the general constituents and volatile nitrogen content of the fish frame produced as a by-product of the processing of smoked salmon and canned tuna.

ingredient Fish frame salmon Bonito Moisture (g / 100g) 64.6 ± 0.0 51.8 ± 0.0 Viewing minutes (g / 100g) 7.8 ± 0.0 19.1 ± 0.1 Crude Protein (g / 100g) 16.3 ± 0.1 18.6 ± 0.1 Crude fat (g / 100g) 9.4 ± 0.1 8.3 ± 0.1 Volatile Base Nitrogen (mg / 100g) 9.0 ± 0.6 19.2 ± 0.0

The general composition of salmon frame is 64.6% for moisture, 16.3% for crude protein, 9.4% for crude fat and 7.8% for crude ash, and the general components of bonito frame (water 51.8%, crude protein 18.6%, crude fat 8.3% and Moisture and crude fat were higher than crude ash and 19.1%), and low in crude ash and crude protein. In addition, the common components of the salmon and bonito frame are the general components of these muscles (72.2% and 70.0% moisture, 25.4% and 20.0% crude protein, 6.0% and 3.0% crude fat, 1.5% and 1.3% crude ash, respectively) (Park YH, Chang DS, Kim SB. 1995. Seafood Processing and its utilizatiom. 1st ed.Seoul: Hyungsul Publishing.p 73-74.} Were lower in moisture and crude protein, and higher in crude fat and crude ash. Compared to fish bones, protein and calcium mainly minerals are deposited, and lipids are mixed (Kim JS, Yeum DM, Kang HG, Kim IS). , Kong CS, Lee TG, Heu MS. 2002. Fundamentals and Applications for canned foods.2nd ed.Hyoil Publishing Co., Seoul, Korea, p 276-277.22).

The volatile basic nitrogen content of fish frame was 9.0 mg / 100g, which was lower than 19.2 mg / 100g of bonito frame, so the raw material was fresh and less fishy (Park YH, Chang DS, Kim SB. 1995. Seafood Processing and its utility. 1st ed.Seoul: Hyungsul Publishing.p 403-407.), Both fish frames were lower than the limit as a raw material for processing.

The ratio of bone to fish frame is shown in FIG. 1. Salmon frame is 64.8% higher than 60.1% of bonito, and salmon frame is highly dependent on bone.

Fish bone softening according to heat treatment time and recovery rate of fish frame by heat treatment

Table 4 shows the softening degree (hardness) of salmon bones and bonito at a constant temperature (120 ℃) according to the heat treatment time.

Fish frame Heating time (minutes) 20 30 40 50 60 salmon ++ - - - - Bonito ++ + - - -

In the case of salmon bone, it was softened by heat treatment for about 30 minutes and for about 40 minutes in bonito bone. In this way, the salmon bones, which were not heated, softened more rapidly than the bonito bones, which had a higher collagen content than the bonito bones.The collagen was rapidly gelatinized and eluted by heat treatment. It was judged that. In the case of fish bones, collagen and calcium are combined to act as a support, and in general, the larger the body, the lower the collagen content and the higher the calcium content. Therefore, the degree of softening by heat treatment is lower the larger the body. .

The recovery rate of the fish frame before and after heat treatment is shown in FIG. 2. The recovery rate of fish frame before and after heat treatment was 81.4% for salmon frame and 82.6% for bonito frame, which remained around 82% regardless of the type of fish frame.

The volatile basic nitrogen content and browning degree of the powder prepared by heating, pasting, drying and pulverizing the salmon frame and bonito frame are shown in FIG. 3. Volatile basic nitrogen and browning degree were 30.6 mg / 100g and 0.393 for salmon frame powder and 49.4 mg / 100g and 0.560 for bonito frame powder, respectively. It was judged that all of them had low fishy and low rancidity of lipids. In view of the above results, it was judged that the salmon frame was more appropriate than the bonito frame as a snack material.

General Ingredients, Volatile Nitrogen Content and Water Activity of Salmon Frame Added Snacks

Changes in the general composition of the snack according to the replacement amount of salmon frame powder for the surimi is shown in Table 5.

Sample General ingredient content of snacks (g / 100g) moisture Ash protein Fat Frame powder 8.8 ± 0.1 20.3 ± 0.1 (22.3) 33.0 ± 0.0 (35.9) 36.4 ± 0.1 (39.9) S-0 33.6 ± 0.1 2.9 ± 0.0 (4.4) 11.4 ± 0.0 (17.2) 13.7 ± 0.1 (20.6) S-10 28.1 ± 0.0 4.4 ± 0.1 (6.1) 13.3 ± 0.0 (18.5) 19.7 ± 0.0 (27.4) S-20 22.5 ± 0.2 52 ± 0.1 (6.7) 15.1 ± 0.0 (19.5) 25.0 ± 0.1 (32.3) S-30 17.1 ± 0.1 5.9 ± 0.1 (7.1) 16.5 ± 0.0 (19.9) 30.5 ± 0.0 (36.8) S-40 11.5 ± 0.1 7.5 ± 0.1 (8.5) 18.4 ± 0.0 (20.8) 35.1 ± 0.1 (39.7)

As the replacement ratio of fish frame to surimi increased, the water content of the snack decreased, but increased in the case of crude protein, crude fat and crude ash. This result was determined that the fish frame replaced by Suri-mi was not only water-rich, but also had high contents of crude ash, crude protein and crude fat, and relatively increased lipid content due to the frying process. .

Changes in the volatile basic nitrogen content and water activity of the snack according to the replacement ratio of fish frame powder is shown in FIG. 5. As the replacement rate of fish frame increases, volatile basic nitrogen content associated with fishy smell of snacks (Park YH, Chang DS, Kim SB. 1995. Seafood Processing and its utilizatiom. 1st ed. Seoul: Hyungsul Publishing.p 403-407. ), Water activity associated with crispness (Kim JS. 2004. Principle of food processing. 1st ed. Busan: Youil Publishing Co. p89-98.) Tended to decrease.

As a result, it was determined that the fishy strength and crunchyness of snacks would increase as the replacement rate of fish frame increased.

Sensory Evaluation of Snacks with Fish Frames

Color, texture, and flavor of snacks prepared by varying the replacement amount of fish frame powder with respect to Surimi without using fish frame powder as a control (Sample No. S-0). And the result of sensory evaluation about taste is shown in Table 6.

Inspection items S-0 S-10 S-20 S-30 S-40 Color 4.0 ± 0.0 ^a 3.7 ± 0.0 ^a 4.3 ± 0.3 ^a 4.5 ± 0.8 ^a 4.2 ± 1.0 ^a Organization 4.0 ± 0.0 ^c 4.3 ± 0.7 ^bc 5.1 ± 0.3 ^b 6.2 ± 0.6 ^a 6.4 ± 0.6 ^a Flavor 4.0 ± 0.0 ^a 3.9 ± 0.4 ^a 4.3 ± 0.7 ^a 4.5 ± 0.4 ^a 4.4 ± 1.0 ^a flavor 4.0 ± 0.0 ^b 4.1 ± 0.7 ^b 3.8 ± 1.2 ^b 5.8 ± 0.6 ^a 3.8 ± 1.2 ^b

In the case of color tone and flavor, no difference was found in all snacks from the control, regardless of the replacement rate of the fish frame. The volatile basic nitrogen content of snacks increased with increasing fish frame rate, but there was no difference in the flavors of snacks in the sensory test. . In the case of texture, up to 75% replacement rate of fish frame tended to increase as the replacement rate increased, but there was no difference from 75% replacement. This result was judged to be because crunchyness was increased due to low water activity as the replacement rate of fish frame with very low water content was increased for surimi with high water content. In the case of taste, there was no difference up to 50% of replacement rate of fish frame, 75% of replacement rate was improved, and higher concentrations received a lower rating because a sense of roughness was detected.

As a result of the above sensory evaluation, the proper replacement ratio of the fish frame for the manufacture of snacks was determined to be 75%.

Nutritional Characteristics of Fish Frame Snacks

Fish frame no addition (Sample No .: S-0) and addition (75% replacement for cook: Sample No. S-30) The total amino acid content of the snack is shown in Table 7.

amino acid Sample number S-0 Sample number S-30 g / 100g % g / 100g % Aspartic acid 1.22 10.9 1.84 11.4 Threosine 0.53 4.7 0.59 3.7 Serine 0.58 5.2 0.75 4.7 Glutamic acid 2.20 19.6 2.96 18.4 Proline 0.15 1.3 0.50 3.1 Glycine 0.47 4.2 1.56 9.7 Alanine 0.59 5.3 0.75 4.7 Cystine 0.23 2.1 0.34 2.1 Valine 0.67 6.0 0.78 4.9 Methionine 0.14 1.3 0.06 0.4 Isoleucine 0.58 5.2 0.62 3.9 Leucine 0.97 8.7 1.34 8.3 Tyrosine 0.32 2.9 0.12 0.7 Phenylalanine 0.57 5.1 0.84 5.2 Histinin 0.30 2.7 0.44 2.7 Lysine 0.93 8.3 1.59 9.9 Arginine 0.73 6.5 1.00 6.2 Sum 11.18 100.0 16.08 100.0

The total amino acid content was 11.18 g / 100 g in the control (S-0) that did not replace the fish frame for Surimi, whereas 16.08 g / 100 g for the snack (S-30) prepared by replacing the fish frame by 75%. About 5 g / 100g is high, which is considered to be significant in nutrition. As such, the difference in amino acid content between the two products was judged to be due to the relative effects of the difference in water content and carbohydrate between the two products. Major amino acids include aspartic acid (10.9% and 11.4%, respectively), glutamic acid (19.6% and 18.4%, respectively), leucine (8.7% and 8.3%, respectively) and lysine (8.3% and 9.9, respectively) %), Which accounted for about half of the total, 47.5% and 48.0%, respectively. In particular, the high content of lysine, the grain-restricted amino acid in these snacks, was considered to be a significant food in terms of nutritional balance in cereal-based Asian countries. Amino acid composition was slightly different in total content between fish frame-free and added snacks, but not generally in composition. However, proline (1.3% and 3.1%, respectively) and glycine (4.2% and 9.7%, respectively) were significantly higher in added snacks than fish-free snacks, which contained a large amount of bone in the bone and had a high composition of proline and glycine. It was judged to be the effect of collagen.

Fish frame no additions and additions (substitute 0%, 25%, 50%, 75% and 100% for cooks) The fatty acid composition of the snacks is shown in Table 8 (saturated acid), Table 9 (monoic acid), and Table 10 (polyene Mountain). In Tables 8 to 10, the unit is%.

Fatty acid (saturated acid) cooking oil S-0 S-10 S-20 S-30 S-40 14: 0 0.1 0.2 0.2 0.2 0.1 0.2 15: 0 - - 0.1 0.1 0.1 0.1 16: 0 7.8 7.6 8.0 8.4 8.9 8.8 17: 0 0.1 - 0.1 0.1 0.1 0.1 18: 0 4.9 5.1 5.0 4.7 5.0 5.4 20: 0 0.7 0.5 0.4 0.4 0.6 0.5 Saturated Acid Sum 13.6 13.4 13.8 13.9 14.8 15.1

Fatty Acids (Monoenoic Acid) cooking oil S-0 S-10 S-20 S-30 S-40 16: ln-7 0.5 0.4 0.8 1.1 1.4 1.3 16: ln-5 - - 0.1 0.1 0.1 0.1 18 :: ln-9 3.1 2.9 4.0 4.7 4.8 5.2 18: ln-7 20.0 20.2 18.9 18.5 18.5 18.7 20: ln-9 0.3 0.3 0.5 0.4 0.2 0.1 22: ln-9 - - 0.2 0.2 0.3 0.1 Monoenoic acid total 23.9 23.8 24.5 25.0 25.3 25.5

Fatty acid (polyenoic acid) cooking oil S-0 S-10 S-20 S-30 S-40 16: 2n-4 - - 0.1 0.1 0.1 0.1 16: 3n-3 - - - 0.1 0.1 0.1 18: 2n-6 56.1 56.8 53.4 52.6 50.8 49.9 18: 3n-3 6.4 6.0 5.2 4.9 5.5 6.0 18: 4n-3 - - 0.1 0.2 0.2 0.1 20: 2n-6 - - 0.1 0.1 0.2 0.1 20: 3 n-3 - - 0.1 0.1 - 0.1 20: 4n-6 - - 0.3 0.4 0.2 0.2 20: 4n-3 - - 0.1 0.2 0.1 0.2 20: 5n-3 - - 0.6 0.7 0.8 0.5 22: 4n-3 - - - 0.1 0.1 0.1 22: 5n-6 - - 0.1 0.1 0.1 0.1 22: 5n-3 - - 0.3 0.1 0.1 1.1 22: 6n-3 - - 1.3 1.4 1.6 1.8 Total polyenoic acid 62.5 62.8 61.7 61.1 59.9 59.4

The fatty acid composition of soybean oil used as frying oil was the highest with 62.5% of polyenoic acid, accounting for about two thirds of the total, followed by monoenoic acid (23.9%) and saturated acid (13.6%). The major constituent fatty acids of soybean oil were almost 18: 2n-6 (56.1%), followed by 18: 1n-7 (20.0%) and 16: 0 (7.8%). The fatty acid composition of soybean oil is not found in 20: 5n-3 and 22: 6n-3, which are commonly found in aquatic lipids, and have recently been widely spotted for their health function. Fatty acids differed significantly from aquatic lipids because they accounted for more than half of the total (Jeong BY, Choi BD, Moon SK, Lee JS, Jeong WG. 1998. Fatty acid composition of 35 species of marine invertebrates. J. Fish.Sci. Tech. 1: 153-158 .; Moon SK, Choi BD, Jeong BY. 2000. Comparison of lipid classes and fatty acid compositions among eight species of wild and cultured seawater fishes.J. Fish Sci.Tech 3: 118-125.).

The fatty acid composition of the fish-free snack (S-0) was not different from the fatty acid composition of the fried oil, which is the process of removing lipids from the processing plant in the case of Surumi, the main ingredient of the snack (Park JW. 2000. Surimi and surimi seafood. 1st ed. New York, Marcel Dekker. P23-58. Therefore, fish frame-free snacks are not different from the fast food fatty acid composition (Rural Nutrition Institute, RDA 1991. Food composition table. 4th ed. Seoul, Rural Nutrition Institute.p 262-263.). It was judged to be reluctant to eat. The fatty acid composition of the fish frame added snacks was insignificant as the fish frame added ratio increased, but the polyenoic acid tended to decrease and the saturated acid and monoenoic acid tended to increase. Their main fatty acids were not different from those of fish-free products, but 20: 5n-3 and 22: 6n-3, which are specific to aquatic products with health functionalities, were detected in the range of about 2%.

Fish frame no addition and addition (substituted 0% and 75% for cook) The calcium and phosphorus content of the snack was analyzed by the mineral analyzer and the results are shown in FIG. 5. The calcium and phosphorus contents of the fish frameless snacks were 110.8 mg / 100 g and 146.1 mg / 100 g, respectively. In recent years, the lack of calcium, a health functional mineral known to be involved in the prevention of body contraction, muscle contraction by activation of cells and enzymes, blood coagulation and various cardiovascular diseases due to high intake of fast foods and other processed foods Symptoms are obvious and calcium intake is recommended (Okiyoshi H. 1990. Function of milk as a source of calcium supply.New Food Industry 32: 58-64 .; Ezawa I. 1994. Osteoporosis and foods.Food Chemical 1: 42-46.).

In addition, calcium is known to have a good absorption rate when the recommended daily intake (31) is 13 mg (13) of 13-15 year olds, which is the preferred generation of snacks. Nutrition Society.2000.Recommended dietary allowances for Koreans (7th ed.) Seoul: Chungang Publishing Co., 157-166.).

On the other hand, the weight of the product is about 45g, one person eats a little or commercially available snack products. In view of this, it was determined that the sample snack was packed in 45 g units and consumed and absorbed, so that the calcium strengthening effect of the sample was about 50 mg. In contrast, the content of calcium and phosphorus was 1,272.1 mg / 100g and 835.9 mg / 100g, respectively, in the case of fish framed snacks, which was about 11.5 times higher for calcium and 5.7 times higher for phosphorus than the control product, and converted to commercial snack packaging standards (45g). In case of calcium, 572.4 mg and phosphorus 376.2 mg were found to be very good at strengthening calcium.

As described above, according to the present invention, substantially all of the fish frame can be used for the production of snacks, and thus it is possible to provide high quality snacks rich in nutrition and taste compared to conventional snacks. In terms of altitude use, the meaning in terms of the elimination of the source of environmental pollutants in the environmental field is considered quite significant.

Claims (10)

delete delete delete delete delete Heat treatment step of heat-treating the fish frame to 100 ~ 150 ℃; Grinding the heat treated fish frame to produce a fish frame paste or powder; And A method of preparing a snack mainly comprising a fish frame, comprising the step of preparing a snack by combining the fish frame paste or powder with a conventional snack composition. The method of claim 6, Wherein the fish frame is a salmon frame, bonito frame or a method of producing a snack containing the fish frame, characterized in that a mixture thereof. The method of claim 6, The conventional snack composition is a method for producing a snack containing a fish frame, characterized in that the snack composition containing a surimi. The method of claim 6, The fish frame paste or powder is a method of producing a snack containing a fish frame, characterized in that it comprises 10 to 75% by weight based on the total snack composition. The method of claim 6, In the heat treatment step, the heat treatment time is 15 to 40 minutes when the fish is salmon, 30 to 50 minutes when the fish is bonito, characterized in that the production method of snacks with a fish frame, characterized in that the main component.

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