KR100778271B1 - Methods for preparing seasoned semi-dried oyster product - Google Patents

Methods for preparing seasoned semi-dried oyster product Download PDF

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KR100778271B1
KR100778271B1 KR1020060033624A KR20060033624A KR100778271B1 KR 100778271 B1 KR100778271 B1 KR 100778271B1 KR 1020060033624 A KR1020060033624 A KR 1020060033624A KR 20060033624 A KR20060033624 A KR 20060033624A KR 100778271 B1 KR100778271 B1 KR 100778271B1
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oysters
oyster
processed
seasoning
weight
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KR20070102020A (en
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김진수
허민수
김혜숙
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통영시
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/003Control or safety devices for sterilisation or pasteurisation systems
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00Processes
    • A23V2300/10Drying, dehydrating

Abstract

본 발명은 굴의 영양을 농축 함유하면서, 신세대의 기호에 맞는 굴 가공품 및 그 제조방법을 제공하기 위하여, 굴을 무즙에 침지하는 침지단계; 탈수하여 가열된 조미액에 침지하는 조미단계; 상기 조미된 굴을 열풍 건조하는 건조단계; 상기 굴을 진공 포장하는 포장단계; 및 상기 포장된 굴을 살균하는 살균단계를 포함하는 굴 가공품의 제조방법 및 이 제조방법에 의하여 제조된 굴 가공품을 제공함으로써, 굴 향 및 불쾌한 비린내를 제거하여 신세대 기호에 잘 맞으면서, 장기간 보관하여도 외형이 변형되지 않으면서도 굴의 영양은 보존할 수 있어, 영양가 높은 굴의 소비를 촉진시킬 수 있는 효과가 있다.The present invention provides an oyster processed product and a method of manufacturing the same, while nutrient-rich oyster, containing, the immersion step of dipping oysters in juice; Seasoning step of immersing in heated seasoning liquid by dehydration; Drying step of hot air drying the seasoned oysters; A packaging step of vacuum packing the oysters; And by providing a method for producing a processed oysters and sterilized by the manufacturing method comprising a sterilization step of sterilizing the packaged oysters, by removing the odor and unpleasant fishy smell of oysters well suited to the new generation taste, long-term storage Even without modifying the appearance of the oyster nutrition can be preserved, there is an effect that can promote the consumption of nutritious oysters.

굴, 조미굴, 굴가공품, 반건조 조미굴, 조미액 Oysters, seasoned oysters, processed oysters, semi-dried seasoned oysters, seasoning liquid

Description

반건조 조미 굴 가공품의 제조방법{Methods for preparing seasoned semi-dried oyster product}Manufacturing method of semi-dried seasoned oyster processed product {Methods for preparing seasoned semi-dried oyster product}

본 발명은 굴 가공품 및 그 제조방법에 관한 것으로, 더욱 상세하게는 굴을 무즙에 침지하고, 조미 후 건조 및 살균 처리하여 굴 가공품을 제조함으로써, 굴의 영양을 보존하면서 비린내를 제거시키고자 시도한 제품이다.The present invention relates to a processed oyster and a manufacturing method thereof, and more particularly, to produce an oyster processed product by immersing the oyster in radish, dried and sterilized after seasoning, thereby attempting to remove fishy while preserving the nutrition of the oyster to be.

우리나라에서 생산되는 굴은 남해안 일대에서 1998년 이래 현재까지 18만톤 내외로 다량 생산되고 있으며, 국내 패류 총 생산량의 60% 이상을 차지하는 중요한 양식 자원이다(Ministry of Maritime Affairs and Fisheries. 2005. http://www.momaf.go.kr/doc/2005%20stat/index.html). 이와 같은 양식산 굴은 칼슘, 철분 등과 같은 조혈성분이 풍부하여 어린이 발육과 허약 체질에 좋고, 저칼로리 식품으로 비만을 막아주며, 글리코겐, 타우린 및 비타민류가 많아 심장병, 고혈압, 변비, 당뇨병 등을 예방하는 기능이 있어 영양 및 건강 기능성이 우수한 식품 중의 하나이다. Oysters produced in Korea have been produced in large quantities in the southern coastal region of Korea at around 180,000 tons since 1998 and are an important aquaculture resource accounting for more than 60% of the domestic shellfish production (Ministry of Maritime Affairs and Fisheries. 2005. http: / /www.momaf.go.kr/doc/2005%20stat/index.html). These cultured oysters are rich in hematopoietic components such as calcium and iron, which are good for children's development and weakness, and are low-calorie foods that prevent obesity. It is one of the foods with excellent nutrition and health functionalities.

이러한 굴의 소비 형태는 비 산란기에는 고가의 생굴로, 그리고 저가의 산란기에는 냉동품, 건제품 및 통조림 등의 원료로 이용되고 있다. 그러나 근년 굴의 소비는 단가 등의 요인으로 굴을 사용하지 않는 공장 규모 김치의 대량 생산, 조리 방법 및 고차가공품의 개발 부진 등과 같은 국내적 요인과 패독 및 이질균의 검출, FDA 권고 사항 미 이행 등과 같은 대외적인 요인에 의해 극히 부진한 상태이다. 이 뿐만 아니라, 현재 신세대들의 경우 기성세대와는 달리 굴 향을 극히 싫어하는 기호를 가져 굴 소비 부진은 한시적이 아니라 당분간 앞으로 계속될 전망이어서, 이의 타개책이 절실하다.This type of oyster consumption is used as raw raw materials such as expensive raw oysters in the non-scattering season, and frozen products, dry products and canned foods in the low-cost spawning season. However, in recent years, consumption of oysters is a factor such as the unit price, but domestic factors such as the mass production of oyster-free kimchi, poor cooking methods, and the development of high-order processed products, detection of toxic poisoning and dysentery, and failure to comply with FDA recommendations. It is extremely sluggish due to external factors. In addition, unlike the older generation, the current generation has a sign that they do not like oysters so much that sluggish oyster consumption is likely to continue for a while, not for a while.

한편, 굴을 이용한 가공 제품 개발에 관한 연구를 위해, 패류의 중간수분 식품제조 및 저장 안정성에 관한 연구를 통하여 기초적인 자료를 제시한 경우가 있고(Jo, K.S., Kim, H.K., Kang, T.S. and Shin, D.H. 1988. Preparation and keeping quality of intermediate moisture food from oyster and sea mussel. Korean J. Food Sci. Technol. 20, 363-370.), 굴 가공공장에서 파생되는 굴 자숙액을 수산식품 조미제로 이용하기 위한 연구를 수행한 경우도 있으며(Kim, J. H. 2000. Potential utilization of concentrated oyster cooker effluent for seafood flavoring agent. J. Korean Fish. Soc. 33(1), 79-85), 건조 굴의 저장 중 색깔의 변화 원인과 그 방지책을 제시한 경우도 있다(Lee, K. H. and Choi, J. H. 1977. Inhibition of browning reactions occurring in the storage of dried oyster. 1. Inhibitors and treating conditions. Bull. Korean Fish. Soc., 10(1), 11-1.). 그 외 굴 조미 젓갈 제품의 숙성 중 품질 변화에 관한 연구를 수행한 경우도 있다(Kim, D. S., Lee, H. O., Rhee, S. K. and Lee S. 2001. The processing of seasoned and fermented oyster and its quality changes during the fermentation. J. Korean Soc. Agric. Chem. Biotechnol. 44(2), 81-87.). On the other hand, for the study on the development of processed products using oysters, there are cases where basic data were presented through research on the manufacturing and storage stability of shellfish in medium moisture (Jo, KS, Kim, HK, Kang, TS and Shin, DH 1988. Preparation and keeping quality of intermediate moisture food from oyster and sea mussel.Korean J. Food Sci.Technol. 20, 363-370. (Kim, JH 2000. Potential utilization of concentrated oyster cooker effluent for seafood flavoring agent.J. Korean Fish.Soc. 33 (1), 79-85) (Lee, KH and Choi, JH 1977. Inhibition of browning reactions occurring in the storage of dried oyster. 1. Inhibitors and treating conditions. Bull. Korean Fish. Soc., 10 (1), 11-1.). Other studies have been conducted on the quality changes of seasoned oyster seasoned products (Kim, DS, Lee, HO, Rhee, SK and Lee S. 2001.The processing of seasoned and fermented oyster and its quality changes during the fermentation.J. Korean Soc.Agric.Chem.Biotechnol. 44 (2), 81-87.).

그러나 상기와 같은 연구들 또한 소비자들의 호응도를 고려하지 못한 것이어서 사업화되지 못하고 있다. However, these studies are also not commercialized because they do not consider the response of consumers.

이에 본 발명자들은 과잉 생산되고 있는 양식산 굴 소비를 촉진시키기 위하여 불쾌한 비린내를 제거하고, 장기간 보관하여도 외형이 변형되지 않으면서도 굴의 영양은 보존되는 굴 가공품 및 그 제조방법을 제공할 수 있음을 실험을 통하여 확인하고 본 발명을 완성하게 되었다.Accordingly, the present inventors have experimented to provide an oyster processed product and a method of manufacturing the same, in which an unpleasant fishy smell is removed to promote overproduction of cultivated oysters and the nutrition of the oyster is preserved even after long-term storage. Confirmed through and completed the present invention.

따라서 본 발명은 굴의 영양을 농축 함유하면서, 신세대의 기호에 맞는 굴 가공품 및 그 제조방법을 제공하는 데 그 목적이 있다.Therefore, an object of the present invention is to provide an oyster processed product and a method for producing the same, which are enriched with nutrients of oysters and suitable for the taste of the new generation.

상기와 같은 목적을 달성하기 위한 본 발명은 굴을 1~10℃의 무즙에 1~3시간동안 침지하는 무즙침지단계; 무즙침지된 굴을 물로 세척한 후 탈수하는 세척단계; 탈수한 굴을 3~7분간 증자하고 탈수하는 증자단계; 간장 30~40중량%, 밀가루 5~10중량%, 물 40~50중량%, 솔비톨 7~10중량% 및 조미술 8~12중량%를 혼합한 조미액을 90~110℃로 가열하고, 여기에 증자하고 탈수한 굴이 조미액 총 중량에 대하여 300~400중량% 되도록 하여, 3~10분간 침지하는 조미단계; 조미된 굴을 30~60℃의 열풍으로 2~5시간 건조하는 열풍 건조하는 건조단계; 건조된 굴을 진공 포장하는 포장단계; 및 포장된 굴을 살균하는 살균단계를 포함하는 굴 가공품의 제조방법을 제공한다.The present invention for achieving the above object is a juice-free immersion step to immerse the oysters in 1 ~ 10 ℃ for 1 to 3 hours; A washing step of washing the immersion-free oysters with water and then dehydrating; A steaming step of increasing dehydrated oysters for 3 to 7 minutes and dehydrating them; The seasoning liquid which mixed 30-40 weight% of soy sauce, 5-10 weight% of flour, 40-50 weight% of water, 7-10 weight% of sorbitol, and 8-12 weight% of seasoning is heated to 90-110 degreeC, And seasoning step so that the dehydrated oyster 300 to 400% by weight relative to the total weight of seasoning solution, soaking for 3 to 10 minutes; Drying step of drying the seasoned oysters hot air drying for 2 to 5 hours with hot air of 30 ~ 60 ℃; A packaging step of vacuum packing the dried oysters; And a sterilization step of sterilizing the packaged oysters.

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상기 건조단계 이후에 광택을 부여하는 코팅단계를 더 포함하는 것을 특징으로 한다.After the drying step is characterized in that it further comprises a coating step to give a gloss.

상기 코팅단계는 열풍 건조된 굴을 0.5~2%의 알긴산 나트륨 용액에 2~3초 동안 침지하고, 30~60℃의 열풍으로 30~80분 동안 건조하는 방법으로 수행되는 것임을 특징으로 한다.The coating step is characterized in that the hot air dried oysters are immersed in 0.5 ~ 2% sodium alginate solution for 2 to 3 seconds, and dried by hot air at 30 to 60 ℃ for 30 to 80 minutes.

상기 살균단계는 진공 포장된 굴을 F0값이 3~11분이 되도록 레토르트 살균하는 것을 특징으로 한다.The sterilization step is characterized in that the retort sterilization so that the vacuum-packed oysters F 0 value is 3 ~ 11 minutes.

또한 본 발명은 상기 굴 가공품의 제조방법에 의하여 제조된 굴 가공품을 제공한다.In another aspect, the present invention provides a processed oyster manufactured by the method of manufacturing the oyster processed product.

이하, 본 발명을 보다 상세히 설명한다.Hereinafter, the present invention will be described in more detail.

우선 굴을 선별하여 1~10℃의 무즙에 1~3시간동안 침지시킨다. 굴은 생굴 또는 냉동굴 어느 것을 사용하여도 무방하다. 무즙에 침지시킴으로써 굴로부터 엑스분이 유출되고, 그와 동시에 무즙이 굴 육으로 확산되어 굴 특유의 비린내를 차폐시킬 수 있다.First, oysters are screened and immersed in radish at 1 ~ 10 ℃ for 1 ~ 3 hours. Oysters may use either fresh or frozen oysters. By dipping in radish juice, the extract from the oyster flows out, and at the same time, the radish can be diffused into the oyster meat to mask the fishy smell peculiar to the oyster.

이와 같이 무즙에 침지시킨 굴을 18~20℃의 깨끗한 물로 2~3회 세척하고, 탈수하여 물기를 뺀다.
이후 증자하는 단계를 더 거치는데, 증자방법은 특별히 한정되는 것은 아니며, 본 발명에서는 100~150℃에서 증자시킬 수 있고, 굴의 육질과 영양손실을 고려하여 3~7분간 증자시킨다. 이와 같이 증자시킨 굴을 5~10분간 다시 탈수시킨다.
Thus washed oysters soaked in radish 2 to 3 times with clean water of 18 ~ 20 ℃, dehydrated and drained.
After further increasing the step, the increase method is not particularly limited, in the present invention can be increased at 100 ~ 150 ℃, in consideration of the meat quality and nutritional loss of the oyster to increase for 3-7 minutes. Dehydrate the oysters thus cooked for 5-10 minutes.

탈수하여 물기를 뺀, 증자시킨 굴은 가열된 조미액에 침지하여 조미한다. Dehydrated, drained and cooked oysters are seasoned by immersing in heated seasoning liquid.

상기 조미액은 간장 30~40중량%, 밀가루 5~10중량%, 물 40~50중량%, 솔비톨 7~10중량%, 조미술 8~12중량%를 포함하여 제조한다. 상기 조미액은 90~110℃로 가열하여 굴을 침지시키는데, 조미액을 가열하는 것은 조미액 중의 밀가루를 α화(호화)시킴과 동시에 조미액이 굴 육에의 침투가 용이하도록 하기 위해서이다.The seasoning solution is prepared by including 30-40% by weight of soy sauce, 5-10% by weight of wheat flour, 40-50% by weight of water, 7-10% by weight of sorbitol, and 8-12% by weight of seasoning. The seasoning liquid is heated to 90-110 ° C. to immerse the oysters. The heating of the seasoning liquid is intended to facilitate the infiltration of the seasoning liquid into the oyster meat while at the same time α-enhancing the flour in the seasoning liquid.

상기 조미액에 굴이 충분히 침지되도록 조미액 총 중량에 대하여 굴 300~400중량%를 약 3~10분 동안 침지한다.The oysters are immersed for 300 to 400% by weight based on the total weight of the seasoning solution for about 3 to 10 minutes so that the oyster is sufficiently immersed in the seasoning liquid.

상기 조미된 굴을 열풍으로 건조하는데, 굴의 함수율이 43~45% 되도록, 30~60℃의 열풍으로 2~12시간 건조한다.Dry the seasoned oysters with hot air, so that the moisture content of the oysters 43-45%, 2 to 12 hours with hot air at 30-60 ℃.

한편, 상기 건조단계를 거친 굴은 광택을 부여하고, 굴 표면에서 수분이 증발되는 것을 막기 위하여 코팅단계를 더할 수 있다. 상기 코팅단계는 열풍 건조된 굴을 0.5~2%의 알긴산 나트륨 용액에 2~3초 동안 침지하고, 30~60℃의 열풍으로 30~80분 동안 건조한다(굴의 함수율 48~50%).On the other hand, the dried oysters can be added to the coating step in order to give a gloss, to prevent evaporation of moisture on the surface of the oyster. In the coating step, the hot air dried oyster is immersed in 0.5-2% sodium alginate solution for 2 to 3 seconds, and dried for 30 to 80 minutes by hot air at 30 to 60 ° C (water content of oyster 48 to 50%).

상기 굴은 일정량으로 나누어 내열성 유연 진공포장재에 충전한 다음, 진공도(20~100mmHg)로 진공 포장한다. The oyster is divided into a predetermined amount and filled in a heat-resistant flexible vacuum packaging material, and then vacuum packed at a vacuum degree (20 to 100 mmHg).

진공 포장한 굴을 열수 순환식 레토르트(Retort)를 사용하여 115~121℃에서 10~24분간 가열살균한 후 10~20℃의 냉수 중에서 급냉한 다음, 포장재의 표면을 세정하고 건조하여 살균한다.Vacuum-packed oysters are heated and sterilized at 115-121 ° C. for 10 to 24 minutes using a hydrothermal circulation type retort, followed by quenching in cold water at 10 ° C. to 20 ° C., followed by washing and drying the surface of the packaging material.

여기서 상기 살균시 F0값(121.1℃에서 Z값 (온도변화에 따른 미생물의 상대적인 내열성 척도)이 10℃인 경우의 가열 치사시간)이 3~11분이 되도록 하여 레토르트 살균하는 것이 좋다. Here, the sterilization of the retort may be performed such that the F 0 value (heating lethal time when the Z value (relative heat resistance measure of microorganisms due to temperature change) at 101.1 ° C. at 121.1 ° C.) is 3 to 11 minutes.

이하, 본 발명의 실시예로 더욱 상세히 설명하나, 본 발명의 범위가 이들에 한정되는 것은 아니다.Hereinafter, examples of the present invention will be described in more detail, but the scope of the present invention is not limited thereto.

통영인근 양식장에서 산란기에 접어든 굴을 급속 냉동시켜 -25℃에서 동결 보관하였으며, 자연해동시켜 시료로 사용하였다. Oysters folded in the spawning period in the Tongyeong neighborhood farm were frozen and stored frozen at -25 ℃, and thawed naturally.

조미액은 간장 33.6중량%, 밀가루 7.2중량%, 물 40.5중량%, 솔비톨 8.8중량% 및 조미술 9.9중량%를 혼합하여 제조하였고, 상기 조미액은 105℃로 가열하여 사용하였다.Seasoning liquid was prepared by mixing 33.6% by weight of soy sauce, 7.2% by weight of flour, 40.5% by weight of water, 8.8% by weight of sorbitol and 9.9% by weight of seasoning, and the seasoning solution was used by heating to 105 ℃.

상기 재료를 이용하여 여러 조건에서 굴 가공품을 제조하였으며, 그 때의 효 과를 측정하여 최적 조건을 설정하였다.Oysters were manufactured under various conditions using the above materials, and the optimum conditions were set by measuring the effects at that time.

본 실시예에서 사용한 측정방법은 하기와 같다.The measuring method used in the present Example is as follows.

(1) 일반성분 및 글리코겐 (1) General Ingredients and Glycogen

일반성분은 AOAC법(AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC.)에 따라 수분은 상압가열건조법, 조회분은 건식회화법, 조지방은 속실렛(Soxhlet)법, 조단백질은 세미마이크로 킬달(semimicro Kjeldahl)법으로 각각 측정하였고, 글리코겐은 안스론(anthron)-황산법(Roe, J.H. 1955. Determination of carbohydrates by anthrone sulfonic acid methods. J. Biol. Chem., 212, 335-343.)으로 전처리한 후, 분광광도계 (Shimadzu UV-140-02, Japan)로 측정하였다. The general ingredients are AOAC (1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC), moisture is atmospheric pressure drying, crude ash is dry ashing, crude fat is Soxhlet. Method, crude protein was measured by semi-micro Kjeldahl method, glycogen was measured by anthron-sulfur acid method (Roe, JH 1955. Determination of carbohydrates by anthrone sulfonic acid methods.J. Biol. Chem. , 212, 335-343.), And measured with a spectrophotometer (Shimadzu UV-140-02, Japan).

(2) 휘발성염기질소, 생균수 및 대장균군(2) Volatile basic nitrogen, viable cell number and coliform group

휘발성염기질소 함량은 콘웨이 유닛(Conway unit)을 사용하는 미량확산법(Ministry of Social Welfare of Social Welfare of Japan. 1960. Guide to Experiment of Sanitary Infection. Ⅲ. Volatile basic nitrogen. Kenpakusha. p 30-32.)으로 측정하였고, 생균수는 APHA법(APHA. 1970. In Recommended Procedures for the Bacteriological Exammination of Seawater and Shellfish (3rd ed.) APHA Inc., USA. pp. 17-24.)에 따라 표준한천평판배지를 사용하여 배양 (35±1℃, 48시간)한 후, 집락수를 계측하여 나타내었다. 대장균군은 APHA법(APHA. 1970. In Recommended Procedures for the Bacteriological Exammination of Seawater and Shellfish (3rd ed.) APHA Inc., USA. pp. 17-24.)에 따라 5개 시험관법으로 실시하였으며, 추정시험의 경우 라우릴 트리프토스 브로스(lauryl tryptose broth)를, 확정시험의 경우 브릴리안트 그린락토스 바일 브로스(brilliant green lactose bile (2%) broth)를 사용하여 배양 (35±1℃, 24~48시간)한 후, 최확수 (most probable number, MPN)/100 g으로 나타내었다.Volatile basic nitrogen content is determined by the Microway Diffusion Method using the Conway unit (Ministry of Social Welfare of Social Welfare of Japan. 1960. Guide to Experiment of Sanitary Infection.III.Volatile basic nitrogen.Kenpakusha. The viable cell count was measured according to the APHA method (APHA. 1970. In Recommended Procedures for the Bacteriological Examination of Seawater and Shellfish (3rd ed.) APHA Inc., USA.pp. 17-24.) After incubation (35 ± 1 ° C., 48 hours), colony counts were measured and shown. Coliform group was performed by five in vitro methods according to the APHA method (APHA. 1970. In Recommended Procedures for the Bacteriological Exammination of Seawater and Shellfish (3rd ed.) APHA Inc., USA.pp. 17-24.) Incubate with lauryl tryptose broth for the test and brilliant green lactose bile (2%) broth for the definitive test (35 ± 1 ° C, 24-48). Time), then expressed as the most probable number (MPN) / 100 g.

(3) 색조(3) color tone

색조는 직시색차계 (일본전색 ZE 2000, Japan)를 이용하여 시료에 대한 헌터(Hunter) L (명도), a (적색도), b (황색도) 및 ΔE값 (갈변도)을 측정하였다. 이 때 표준 백판은 L값이 91.6, a값이 0.28 및 b값이 2.69이었다.The color tone was measured by Hunter L (brightness), a (redness), b (yellowness) and ΔE values (browning degree) on a sample using a direct color difference meter (Japanese color ZE 2000, Japan). At this time, the standard white plate had an L value of 91.6, an a value of 0.28, and a b value of 2.69.

(4) 엑스분 질소 및 유리아미노산(4) X-min nitrogen and free amino acids

엑스분 질소 및 유리아미노산을 분석하기 위한 시료는 일정량 (약 10 g)의 시료에 20% TCA 30 mL를 가하여 균질화 (10분)하고 정용 (100 mL)한 액을 20% TCA 30 mL로 15분간 충분히 혼합한 후 원심분리 (3,000 x g, 10분)하였다. 이어서 이의 상층 중 50 mL를 분액 깔때기에 취하여 에테르로 TCA 제거 공정을 4회 반복하였고, 다시 이를 농축 및 물로 정용 (25 mL)하여 엑스분 질소 및 유리아미노산 분석을 위한 시료 용액으로 사용하였다.The sample for analysis of X-min nitrogen and free amino acid was homogenized (10 minutes) by adding 30 mL of 20% TCA to a predetermined amount (about 10 g), and the dialysis solution (10 mL) was added to 30 mL of 20% TCA for 15 minutes. After sufficient mixing, centrifugation was performed (3,000 xg, 10 minutes). 50 mL of its upper layer was then taken into a separatory funnel and the TCA removal process was repeated four times with ether, which was then concentrated and evaporated with water (25 mL) and used as a sample solution for analysis of extractive nitrogen and free amino acids.

엑스분 질소 함량은 전처리한 시료를 세미마이크로 킬달(semimicro Kjeldahl) 법으로 측정한 질소량으로 나타내었다.X-min nitrogen content was expressed as the amount of nitrogen measured by the semimicro Kjeldahl method of the pretreated sample.

유리아미노산의 분석은 전처리한 시료 용액을 농축한 다음 구연산 완충용액(lithium citrate buffer) (pH 2.2)로 정용 (25 mL)한 다음, 이것을 아미노산 자동분석기 (Biochrom 20, Biochrom. Ltd. England)로 분석 및 정량하였다. The analysis of free amino acids was performed by concentrating the pretreated sample solution, dialysing it with lithium citrate buffer (pH 2.2) (25 mL), and analyzing it with an amino acid autoanalyzer (Biochrom 20, Biochrom. Ltd. England). And quantified.

(5) 수분활성(5) water activity

수분활성은 건조 굴을 믹서기 (한일전기 주식회사, FM-700W)로 5분간 마쇄한 것을 시료로 하여 수분활성기 (Novasina RA/KA, Switzerland)로 측정하였다. The water activity was measured by a water activator (Novasina RA / KA, Switzerland) using a sample obtained by grinding dried oysters with a mixer (Hanil Electric Co., Ltd., FM-700W) for 5 minutes.

(6) 조직감(6) organization

조직감의 측정은 고와 김의 방법(Ko, S.N. and Kim, W.J. 1992. Effect of coagulants and coagulation temperature on physical properties of ISP-tofu. Korea J. Food Sci. Technol. 24, 154-159.)으로 측정하였다. 즉, 시료의 중심부 를 일정한 크기로 절단하여 레오메타(rheometer) (Sun Scientific Co., model CR-100D, Japan)로 경도(hardness)에 대하여 측정하였고, 이때 하중(load cell) (max)의 경우 2 kg, 차트 속도(chart speed)의 경우는 60 ㎜/min, 아답터(adapter)의 경우 전단용 (No. 10)을 설치하여 실시하였다.The texture was measured by Ko and SN (Ko, SN and Kim, WJ 1992. Effect of coagulants and coagulation temperature on physical properties of ISP-tofu.Korea J. Food Sci. Technol . 24, 154-159.) It was. That is, the center portion of the sample was cut to a constant size and measured for hardness using a rheometer (Sun Scientific Co., model CR-100D, Japan), where the load cell (max) was measured. In the case of 2 kg, the chart speed (60 mm / min), in the case of an adapter (adapter) for shearing (No. 10) was installed.

(7) 총 아미노산 (7) total amino acids

총 아미노산은 일정량의 시료 (약 50 ㎎)에 6 N 염산 2 mL을 가하고, 밀봉한 다음, 이를 히팅블록(heating block)에서 가수분해 (110℃, 24시간)한 후 glass filter로 여과 및 감압건조하였다. 이어서 감압건조물을 구연산나트륨 완충용액 (pH 2.2)으로 정용한 후, 이의 일정량을 아미노산 자동분석계 (LKB-4150α, LKB Biochrom. Ltd. England)로 분석 및 정량하였다. The total amino acid was added 2 mL of 6 N hydrochloric acid to a predetermined amount of sample (about 50 mg), sealed, hydrolyzed (110 ° C., 24 hours) in a heating block, filtered through a glass filter, and dried under reduced pressure. It was. Subsequently, the reduced pressure dried product was normalized with sodium citrate buffer (pH 2.2), and then a certain amount thereof was analyzed and quantified by an amino acid autoanalyzer (LKB-4150α, LKB Biochrom. Ltd. England).

(8) 지방산(8) fatty acids

지방산 조성은 브라잇과 다이어법(Bligh, E.G. and Dyer, W.J. 1959. A rapid method of lipid extraction and purification. Can. J. Biochem. Physiol. 37, 911-917.)으로 식용유를 추출한 다음, AOCS법(A.O.C.S. 1990. In AOCS Official Method Ce 1b-89. In official Methods and Recommended Practice of the AOCS, (4th ed.), AOCS, Champaign, IL, USA.)으로 메틸에테르(methyl ester)화 한 후에 캐피러리 칼럼(capillary column) (Omegawax 320 fused silica capillary column, 30 m×0.32 mm I.d., Supelco Park, Bellefonte, PA, USA)이 장착된 GC (Shimadzu GC 14A, Shimadzu Seisakusho Co. Ltd., Kyoto, Japan)로 분석하였다. 분석조건은 인젝트(injector) 및 디텍트(detector) (FID) 온도를 각각 250℃로 하였고, 칼럼(column) 온도는 180℃에서 8분간 유지시킨 다음 3℃/min으로 230℃까지 승온시켜 15분간 유지하였다. 캐리어 가스(Carrier gas)는 헬륨(He, 1.0 kg/㎠)을 사용하였고, split ratio는 1:50으로 하였다.Fatty acid composition was extracted by cooking oil (Bligh, EG and Dyer, WJ 1959. A rapid method of lipid extraction and purification. Can. J. Biochem. Physiol. 37, 911-917.), Followed by AOCS method ( AOCS 1990. In AOCS Official Method Ce 1b-89.In official Methods and Recommended Practice of the AOCS, (4th ed.), AOCS, Champaign, IL, USA. (capillary column) Analysis with GC (Shimadzu GC 14A, Shimadzu Seisakusho Co. Ltd., Kyoto, Japan) equipped with (Omegawax 320 fused silica capillary column, 30 m × 0.32 mm Id, Supelco Park, Bellefonte, PA, USA) It was. In the analysis conditions, the injector and the detector (FID) temperature were set to 250 ° C., respectively, and the column temperature was maintained at 180 ° C. for 8 minutes, and then heated up to 230 ° C. at 3 ° C./min. Hold for a minute. Carrier gas (Carrier gas) was used helium (He, 1.0 kg / ㎠), the split ratio was 1:50.

(9) 무기질 (9) mineral

무기질은 츄타와 등의 방법(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: 315-318.)에 따라 시료를 습식 분해한 후 ICP (inductively coupled plasma spectrophotometer, Atomscan 25, TJA)로 분석하였다.Minerals can be traced to the method of 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- 318.) was subjected to wet decomposition and analyzed by ICP (inductively coupled plasma spectrophotometer, Atomscan 25, TJA).

(10)10 관능검사 및 통계처리Sensory evaluation and statistical processing

관능검사는 굴의 색조, 향미 및 맛에 잘 훈련된 7인의 패널(panel)을 구성하여 색, 향미 및 맛에 대하여 조미처리 하지 않은 굴을 기준 (3점)으로 우수한 경우 4, 5점을, 이보다 못한 경우 1, 2점으로 하는 5단계 평점법으로 상대 평가하여 이를 평균값으로 나타내었다. 그리고, 이들 값은 아노바 테스트(ANOVA test)로 분산 분석한 후 던칸(Duncan)의 다중위검정(Steel, R.G.D. and Torrie, J.H. 1980. Principle and Procedures of Statistics. 1st ed. Tokyo. McGraw-Hill Kogakusha. p 187-221.)으로 최소 유의차 검정 (5% 유의 수준)을 실시하였다.The sensory test consisted of seven panels well trained in hue, flavor and taste of oysters, and scored 4 or 5 points when the oysters that were not seasoned for color, flavor and taste were excellent (3 points). In case of not doing this, the relative evaluation was performed by a five-step scoring method with 1 and 2 points, and this was expressed as an average value. And, these values were analyzed by ANOVA test, followed by Duncan's multiple position test (Steel, RGD and Torrie, JH 1980. Principle and Procedures of Statistics. 1st ed. Tokyo.McGraw-Hill Kogakusha) p 187-221.), the minimum significance test (5% significance level) was performed.

<실시예 1> 무즙 침지의 효과Example 1 Effect of Juiceless Dipping

상기 해동된 굴 400g을 5℃의 무즙에 2시간동안 침지시키고, 20℃의 정제수로 3회 세척하고, 5분간 탈수하여 물기를 제거하였다. 이를 120℃에서 5분 동안 증자하고, 이어서 10분간 다시 탈수하였다. 400 g of the thawed oysters were immersed in juice of 5 ° C. for 2 hours, washed three times with purified water at 20 ° C., and dehydrated for 5 minutes to remove water. It was cooked for 5 minutes at 120 ° C. and then dehydrated again for 10 minutes.

무즙으로 처리한 실시예 1의 굴 가공품과, 무즙으로 처리하지 않은 비교예 1의 해동된 굴에 대하여 엑스분 질소, 색조 및 관능검사를 실시하였으며, 그 결과는 표 1과 같다.X-min nitrogen, color tone, and sensory tests were performed on the processed oysters of Example 1 treated with juice and the thawed oysters of Comparative Example 1 not treated with juice. The results are shown in Table 1.

항목Item 실시예 1Example 1 비교예 1Comparative Example 1 엑스분 질소 (㎎/100g)X minutes nitrogen (mg / 100g) 294.5±4.0294.5 ± 4.0 366.2±16.2366.2 ± 16.2 색조hue L(명도)L (brightness) 59.1±0.859.1 ± 0.8 56.1±0.456.1 ± 0.4 a(적색도)a (red) 1.1±0.21.1 ± 0.2 1.1±0.21.1 ± 0.2 b(황색도)b (yellow) 11.3±0.711.3 ± 0.7 9.7±0.59.7 ± 0.5 ΔE(색차)ΔE (color difference) 39.2±0.639.2 ± 0.6 41.8±0.341.8 ± 0.3 관능검사Sensory evaluation incense 4.0±0.8a 4.0 ± 0.8 a 3.0±0.0b 3.0 ± 0.0 b 색조hue 4.3±0.8a 4.3 ± 0.8 a 3.0±0.0b 3.0 ± 0.0 b

무즙 처리 유무에 따른 굴의 엑스분 질소 함량은 비교예 1의 무즙 무처리 굴이 366.2㎎/100g로 실시예 1의 무즙 처리 굴의 294.5㎎/100g보다 높았다. 이는 무즙처리 중에 굴로부터 다소의 엑스분 유출과 더불어 무즙이 굴육으로 확산되었기 때문이라 판단된다. X-min nitrogen content of the oysters with and without juice treatment was 366.2 mg / 100 g of the juice-free oysters of Comparative Example 1, which was higher than 294.5 mg / 100 g of the juice-free oysters of Example 1. This may be due to the fact that some juice was released from the oysters and the juice was spread to the meat.

내장을 제외한 조미 굴육의 색조, 즉 명도, 적색도, 황색도 및 색차는 처리 제품이 각각 59.1, 1.1, 11.3 및 39.2로 무처리 제품의 각각 56.1, 1.1, 9.7 및 41.8에 비하여 밝으면서, 색상의 강도가 연함을 알 수 있다. The color tone, ie brightness, redness, yellowness, and color difference of seasoned excipients, excluding viscera, were 59.1, 1.1, 11.3, and 39.2, respectively, which were brighter than 56.1, 1.1, 9.7, and 41.8 of untreated, respectively. It can be seen that the strength is soft.

무즙 처리 유무에 따른 굴 가공품의 색조 및 향에 대한 관능검사 결과, 무즙 처리에 의하여 색조에 있어 개선을 느낄 수 있었고, 또한 굴 특유의 향인 비린내를 다소 차폐시킬 수 있었다. As a result of the sensory test on the color tone and aroma of the processed oysters with and without juice, it was possible to feel the improvement in the color tone by the juice-free treatment, and also to mask the fishy smell which is a characteristic of oysters somewhat.

<실시예 2~3, 비교예 2~4> 조미 유무 및 건조시간에 따른 효과<Examples 2 to 3, Comparative Examples 2 to 4> Effects according to the presence and seasoning and drying time

상기 실시예 1의 굴을 열풍건조기로 45℃에서 5시간 건조시켜 비교예 2로 하였다. 한편, 실시예 1의 굴을 간장 33.6중량%, 밀가루 7.2중량%, 물 40.5중량%, 솔비톨 8.8중량% 및 조미술 9.9중량%를 혼합하여 조미액을 제조하였고, 실시예 1의 굴이 조미액 총 중량에 대하여 400중량% 되도록 조미액 양을 조절하였으며, 조미액을 105℃로 가열하였다. 가열된 조미액에 5분 동안 침지시켜 조미처리까지 된 굴을 열풍건조기로 45℃에서 2시간(실시예 2), 5시간(실시예 3), 8시간(비교예 3) 및 11시간(비교예 4)동안 건조시켜 굴 가공품을 제조하였다.The oyster of Example 1 was dried for 5 hours at 45 ℃ with a hot air dryer to give a comparative example 2. Meanwhile, seasoning solution was prepared by mixing oyster of Example 1 with 33.6% by weight of soy sauce, 7.2% by weight of wheat flour, 40.5% by weight of water, 8.8% by weight of sorbitol, and 9.9% by weight of seasoning, and the oyster of Example 1 with respect to the total weight of seasoning solution. The amount of seasoning liquid was adjusted to 400% by weight, and the seasoning liquid was heated to 105 ° C. 5 minutes (Example 2), 5 hours (Example 3), 8 hours (Comparative Example 3), and 11 hours (Comparative Example) of oysters which have been immersed in the heated seasoning solution for 5 minutes at 45 ° C with a hot air dryer. Dried for 4) to produce a oyster processed product.

조미 후, 건조시간을 달리한 실시예 및 비교예의 굴 가공품에 대하여 수분함량, 휘발성 염기질소, 엑스분 질소, 색조, 경도 및 관능검사를 실시하였으며, 비교예 2(무조미, 건조5시간)와 비교한 결과는 표 2와 같다.After seasoning, moisture content, volatile basic nitrogen, X-min nitrogen, color tone, hardness, and sensory tests were carried out on the oyster processed products of Examples and Comparative Examples having different drying times, and Comparative Example 2 (no seasoning, 5 hours drying) and The comparison results are shown in Table 2.

항목Item 실시예 2Example 2 실시예 3Example 3 비교예 2Comparative Example 2 비교예 3Comparative Example 3 비교예 4Comparative Example 4 수분함량 (g/100g) Moisture content (g / 100g) 62.1±0.662.1 ± 0.6 48.9±0.448.9 ± 0.4 45.4±0.345.4 ± 0.3 38.4±0.338.4 ± 0.3 35.7±0.335.7 ± 0.3 휘발성 염기질소 (㎎/100g)Volatile Base Nitrogen (mg / 100g) 23.3±2.023.3 ± 2.0 25.2±1.825.2 ± 1.8 24.4±1.524.4 ± 1.5 28.9±0.028.9 ± 0.0 31.5±1.031.5 ± 1.0 엑스분 질소 (㎎/100g) X minutes nitrogen (mg / 100g) 247.6±3.8247.6 ± 3.8 425.7±5.0425.7 ± 5.0 475.6±4.9475.6 ± 4.9 473.9±4.0473.9 ± 4.0 501.8±0.0501.8 ± 0.0 색조hue L(명도)L (brightness) 34.2±0.1 34.2 ± 0.1 23.6±0.3 23.6 ± 0.3 28.4±0.3 28.4 ± 0.3 24.5±0.2 24.5 ± 0.2 24.1±0.4 24.1 ± 0.4 a(적색도)a (red) 2.5±0.2 2.5 ± 0.2 1.2±0.1 1.2 ± 0.1 2.1±0.32.1 ± 0.3 2.2±0.5 2.2 ± 0.5 2.5±0.1 2.5 ± 0.1 b(황색도)b (yellow) 16.7±0.3 16.7 ± 0.3 12.1±0.1 12.1 ± 0.1 11.3±0.411.3 ± 0.4 11.1±0.4 11.1 ± 0.4 8.8±0.5 8.8 ± 0.5 ΔE(색차)ΔE (color difference) 64.8±0.1 64.8 ± 0.1 74.2±0.3 74.2 ± 0.3 69.4±0.2 69.4 ± 0.2 73.2±0.2 73.2 ± 0.2 73.7±0.173.7 ± 0.1 경도 (g/㎠) Hardness (g / ㎠) 181.3±14.3 181.3 ± 14.3 188.5±8.2188.5 ± 8.2 204.4±1.2204.4 ± 1.2 275.6±12.2 275.6 ± 12.2 299.2±13.2299.2 ± 13.2 관능검사Sensory evaluation incense 3.3±0.5b 3.3 ± 0.5 b 3.8±0.5a 3.8 ± 0.5 a 3.0±0.0bc 3.0 ± 0.0 bc 2.3±0.5c 2.3 ± 0.5 c 1.8±0.4d 1.8 ± 0.4 d 색조hue 3.9±0.4a 3.9 ± 0.4 a 3.3±0.5b 3.3 ± 0.5 b 3.0±0.0bc 3.0 ± 0.0 bc 3.0±0.5bc 3.0 ± 0.5 bc 1.9±0.9c 1.9 ± 0.9 c flavor 3.8±0.0ab 3.8 ± 0.0 ab 4.0±0.5a 4.0 ± 0.5 a 3.0±0.0c 3.0 ± 0.0 c 3.6±0.0ab 3.6 ± 0.0 ab 3.4±0.0b 3.4 ± 0.0 b 조직감Organization 2.7±0.5bc 2.7 ± 0.5 bc 3.7±0.5a 3.7 ± 0.5 a 3.0±0.0b 3.0 ± 0.0 b 3.3±0.3ab 3.3 ± 0.3 ab 2.3±0.5c 2.3 ± 0.5 c

무즙 처리를 한 후, 조미 유무에 따른 굴 가공품의 수분 함량은 조미 처리 제품(실시예 3, 건조5시간)이 48.9%로, 조미 무처리 제품(비교예 2, 건조5시간)의 45.4%에 비하여 높았는데, 이는 건조 중 조미액이 굴 가공품의 표면을 도포하여 수분의 증발을 억제하였기 때문이라 판단된다(Kim J.S. 2003. Principle of Food Processing. Youil Publishing Co., Busan, Korea. p 150-163.). After the juice-free treatment, the water content of the processed oysters with or without seasoning was 48.9% for seasoned products (Example 3, 5 hours drying), and 45.4% of seasoned products (Comparative Example 2, 5 hours drying). Compared with the seasoning, it was judged that the seasoning liquid applied to the surface of the oysters during drying suppressed evaporation of moisture (Kim JS 2003. Principle of Food Processing.Youil Publishing Co., Busan, Korea.p 150-163. ).

조미 처리 유무에 따른 굴 가공품의 엑스분 질소 함량은 조미 처리 제품이 425.7㎎/100g으로, 조미 무처리 제품의 475.6㎎/100g에 비하여 낮았는데, 이는 엑스분 질소가 거의 함유되어 있지 않는 조미액의 처리 때문이라 판단된다. X-min nitrogen content of oyster processed products with and without seasoning was 425.7 mg / 100 g in seasoned products, which was lower than 475.6 mg / 100 g in seasoned untreated products. It is because of this.

조미 처리 유무에 따른 굴 가공품의 명도, 적색도, 황색도 및 색차와 같은 색조는 조미 처리 제품이 각각 23.6, 1.2, 12.1 및 74.2로, 무처리 제품의 각각 28.4, 2.1, 11.3 및 69.4에 비하여 명도가 낮았고 색차가 높아, 전체적으로 어두우면서 진한 색을 나타내는 것을 볼 수 있다. 이와 같은 조미처리 유무에 따른 색조의 차이는 당이 함유된 조미액의 첨가로 인해 메일라드(Maillard) 반응을 비롯한 여러 가지 반응들 때문이라 판단된다. The color tone such as lightness, redness, yellowness and color difference of oyster processed products with or without seasoning were 23.6, 1.2, 12.1 and 74.2 for seasoned products, respectively, compared to 28.4, 2.1, 11.3 and 69.4 for untreated products, respectively. Is low and the color difference is high, it can be seen that the overall dark and dark color. The difference in color tone with or without seasoning may be due to various reactions including Maillard reaction due to the addition of sugar-containing seasoning liquid.

조미 처리 유무에 따른 굴 가공품의 경도는 조미 처리 제품이 188.5g/㎠으로 무처리 제품의 204.4g/cm2에 비하여 훨씬 낮았는데, 이는 수분함량의 차이 때문이라 판단되었다. The hardness of the processed oysters with and without seasoning was 188.5g / cm 2 , which was much lower than that of 204.4g / cm 2 for untreated products, which was judged to be due to the difference in moisture content.

조미 처리 유무에 따른 굴 가공품의 관능평가는 조미 처리한 제품이 향, 색조, 맛 및 조직감에서 각각 3.8, 3.3, 4.0 및 3.7의 평점을 얻어, 무처리 제품의 3.0에 비하여 색조를 제외한 모든 항목에서 개선 효과를 나타내었는데, 이는 고수분(고수분으로 인해 조직감이 부드러우면서 강한 굴 특유의 비린내를 적게 느낄 수 있음)과 조미(특유의 착색과 조미액의 맛에 의한 굴 특유의 쓴맛을 다소 차폐)에 의한 영향이라 판단된다. The sensory evaluation of processed oysters with or without seasoning showed that the seasoned products scored 3.8, 3.3, 4.0, and 3.7 in flavor, color tone, taste, and texture, respectively. The improvement resulted in high moisture (softer texture, softer oysters and less fishy smell) and seasonings (somewhat masking the bitterness of oysters due to their unique coloring and flavoring) This is considered to be due to.

본 발명의 조미한 굴 가공품의 수분함량은 2시간 건조한 실시예 2의 경우 62.1%이었고, 이후 건조시간을 경과시킬수록 감소하여 11시간 건조시킨 경우 35.7%이었다. The moisture content of the seasoned oyster processed product of the present invention was 62.1% in Example 2 dried for 2 hours, then decreased to 35.7% when dried for 11 hours after drying time.

한편 본 발명의 굴 가공품의 휘발성염기질소 함량은 건조시간이 경과할수록 증가하는 경향을 나타내었다. 이와 같이 건조시간의 경과에 따라 굴 가공품의 휘발성염기물질이 증가하는 것은 굴육에서 발생하는 암모니아 등과 같은 휘발성염기질소 함량의 증가와 더불어 수분 함량의 감소에 의한 농축 및 인지질의 산화에 의해 생성되는 트리메틸아민(trimethylamine) (Lee, E.H., Kim, J.S., Ahn, C.B., Park, H.Y., Jee, S.K., Joo, D.S., Lee, S.W., Lim, C.W. and Kim, I.W. 1989. The effect of Taipet-F and Bactokil on retarding lipid oxidation in boiled-dried anchovy. J. Korean soc. Food Nutr., 18, 181-188.) 등의 복합적인 영향 때문이라 판단된다. On the other hand, the volatile basic nitrogen content of the oyster processed product of the present invention showed a tendency to increase with the drying time. As the drying time increases, the increase in the volatile base material of oyster processed products is due to the increase of the volatile basic nitrogen content such as ammonia generated in oyster meat and the concentration of water and the oxidation of phospholipid by reduction of phospholipid. (trimethylamine) (Lee, EH, Kim, JS, Ahn, CB, Park, HY, Jee, SK, Joo, DS, Lee, SW, Lim, CW and Kim, IW 1989.The effect of Taipet-F and Bactokil on retarding lipid oxidation in boiled-dried anchovy.J . Korean soc.Food Nutr ., 18, 181-188.

굴 가공품의 엑스분 질소 함량은 2시간 건조한 실시예 2의 경우 247.6㎎/100이었고, 이후 급격히 증가하여 11시간 건조한 비교예 4의 경우 501.8㎎/100g이었다. 이와 같이 건조시간이 경과할수록 굴 가공품의 엑스분 질소 함량이 증가하는 것은 건조 중 단백질의 분해에 의한 영향과 수분의 감소에 의한 엑스분의 농축 때문이라 판단된다. The x-min nitrogen content of the oyster processed product was 247.6 mg / 100 in Example 2 dried for 2 hours, and then increased drastically to 501.8 mg / 100 g in Comparative Example 4 dried for 11 hours. As the drying time elapses, it is believed that the increase in the extractive nitrogen content of the oyster processed products is due to the effect of decomposition of the protein during drying and the enrichment of extractive powder by the decrease of moisture.

굴 가공품의 색조는 시간이 경과할수록 명도 및 황색도의 경우 감소하는 경향을 나타내었고, 적색도의 경우 변화가 없었으며, 색차의 경우 증가하는 경향을 나타내었다. 이와 같이 건조시간의 경과와 더불어 색조가 진하여지는 것은 지질의 산화, 내장 색소의 확산 및 아미노-카보닐(amino-carbonyl) 반응의 진행 때문이라 판단된다. The color tone of oyster processed products showed a tendency to decrease with lightness and yellowness over time, no change with redness, and an increase with color difference. As the drying time progresses, the color tone increases due to oxidation of lipids, diffusion of visceral pigments, and progress of amino-carbonyl reaction.

굴 가공품은 건조시간이 경과할수록 경도가 증가하여 단단하였는데, 이는 건조에 의해 수분이 감소되었기 때문이라 판단된다. The oyster-worked product was harder due to the increase in hardness as the drying time elapsed.

굴 가공품의 건조시간에 따른 관능검사 결과 2시간 및 5시간 건조시킨 실시예 2 및 실시예 3 사이에는 굴 특유의 비린내 및 색조에서 5% 유의수준에서 차이가 없었고, 이들은 8시간 및 11시간 건조시킨 비교예 3 및 비교예 4에 비하여 우수하였다. As a result of sensory test according to the drying time of oyster processed product, there was no difference in 5% significance level in fishy and hue peculiar to oysters between 2 and 5 hours, and they were dried for 8 and 11 hours. It was superior to Comparative Example 3 and Comparative Example 4.

하지만 조직감의 경우 5시간 및 8시간 건조 처리한 실시예 3 및 비교예 3의 경우, 2시간 처리한 실시예 2 및 11시간 처리한 비교예 4보다 우수하였다. However, in the case of texture, in Example 3 and Comparative Example 3 treated for 5 hours and 8 hours, it was superior to Example 2 and 11 hours treated for 2 hours.

<실시예 4> 코팅의 효과Example 4 Effect of Coating

실시예 3의 5시간 열풍 건조된 굴을 1% 알긴산 나트륨 용액에 3초 동안 침지시켰으며, 이후 45℃에서 1시간동안 열풍건조 하였다.The 5 hour hot air dried oyster of Example 3 was immersed in 1% sodium alginate solution for 3 seconds, and then hot air dried at 45 ° C. for 1 hour.

상기 코팅 처리한 실시예 4 및 코팅처리하지 않은 실시예 3의 굴에 대하여 수분함량, 엑스분 질소, 색조, 경도 및 관능검사를 실시하여, 그 결과를 하기 표 3에 나타내었다. The oysters of Example 4 and Example 3, which were not coated, were subjected to water content, X-min nitrogen, color tone, hardness, and sensory tests, and the results are shown in Table 3 below.

성분ingredient 실시예 4Example 4 실시예 3Example 3 수분함량 (g/100g)Moisture content (g / 100g) 50.2±0.650.2 ± 0.6 48.9±0.448.9 ± 0.4 엑스분 질소 (㎎/100g)X minutes nitrogen (mg / 100g) 386.1±3.9386.1 ± 3.9 425.7±5.0425.7 ± 5.0 색조hue L(명도)L (brightness) 25.7±0.425.7 ± 0.4 23.6±0.323.6 ± 0.3 a(적색도)a (red) 2.4±0.22.4 ± 0.2 1.2±0.11.2 ± 0.1 b(황색도)b (yellow) 10.0±0.310.0 ± 0.3 12.1±0.112.1 ± 0.1 ΔE(색차)ΔE (color difference) 71.8±0.471.8 ± 0.4 74.2±0.374.2 ± 0.3 경도 (g/㎠)Hardness (g / ㎠) 229.8±3.2229.8 ± 3.2 188.5±8.2188.5 ± 8.2 관능검사Sensory evaluation 색조hue 3.7±0.5a 3.7 ± 0.5 a 3.0±0.0b 3.0 ± 0.0 b 조직감Organization 3.8±0.6a 3.8 ± 0.6 a 3.0±0.0b 3.0 ± 0.0 b

상기 실험결과, 코팅 유무에 따른 반건조 조미 굴 가공품의 수분함량은 처리 제품이 50.2%로, 무처리 제품의 48.9%에 비하여 약간 높았는데, 이는 코팅 처리에 의해 반건조 조미 굴 가공품의 표면 증발이 억제되었기 때문이라 판단되었다. As a result of the experiment, the water content of the semi-dried seasoned oyster processed product with or without coating was 50.2% of the treated product and slightly higher than 48.9% of the untreated product. It was judged that it was suppressed.

코팅처리 유무에 따른 조미 건조 굴 가공품의 엑스분 질소 함량은 처리 제품이 386.1㎎/100g으로, 무처리 제품의 425.7㎎/100g에 비하여 낮았다. 이는 알긴산 나트륨으로 제조한 코팅 처리로 엑스분 질소 함량의 상대적인 감소에 의한 영향이라 판단되었다. X-min nitrogen content of seasoned and dried oyster processed products with and without coating was 386.1 mg / 100 g in the treated product, which was lower than 425.7 mg / 100 g in the untreated product. This was judged to be due to the relative decrease of the extractive nitrogen content by the coating treatment prepared with sodium alginate.

코팅 처리 유무에 따른 반건조 조미 굴 가공품의 색조는 명도, 적색도, 황색도 및 색차의 경우 처리 제품이 각각 25.7, 2.4, 10.0 및 71.8로 무처리 제품의 각각 23.6, 1.2, 12.1 및 74.2에 비하여 명도 및 적색도의 경우 높았고, 황색도 및 색차의 경우 낮았다. 이와 같은 결과로 미루어 보아 반건조 조미 굴 가공품의 제조를 위하여 코팅 처리에 의해 다소의 광택 부여와 동시에 명도가 개선되면서 색도 다소 옅어졌으리라 추정되었다. The color tone of semi-dried seasoned oyster processed products with or without coating was 25.7, 2.4, 10.0 and 71.8 for lightness, redness, yellowness and color difference, respectively, compared to 23.6, 1.2, 12.1 and 74.2 for untreated products, respectively. It was high for lightness and redness, and low for yellowness and chrominance. As a result of this, it was estimated that the coating process for the production of semi-dried seasoned oyster processed products would be slightly lighter as the gloss was given and the brightness was improved.

코팅 유무에 따른 반건조 조미 굴 가공품의 경도는 무처리 제품 및 처리 제품이 각각 188.5g/㎠ 및 229.8g/㎠으로 처리 제품이 무처리 제품에 비하여 약간 높았다. The hardness of semi-dried seasoned oyster processed products with and without coating was 188.5g / ㎠ And 229.8 g / cm 2, the treated product was slightly higher than the untreated product.

또한, 코팅 처리 유무에 따른 반건조 조미 굴 가공품의 색조 및 조직감에 대한 관능평가는 처리 제품이 무처리 제품에 비하여 두 항목 모두에 대하여 개선 효과가 인정되었다. In addition, the sensory evaluation on the color tone and texture of semi-dried seasoned oyster processed products with and without coating treatment showed improved effects on both items compared to untreated products.

<실시예 5~8> 살균의 효과<Examples 5-8> Effect of Sterilization

실시예 4에서 제조된 굴을 레토르트 파우치 필름에 충전하고, 100mmHg의 감압이 유지되도록 밀봉한 후, 로가(logger) 장치가 장착된 열수 순환식 레토르트를 사용하여 121℃에서 10분간 가열하여 살균 처리하였다. The oyster prepared in Example 4 was filled into a retort pouch film, sealed to maintain a reduced pressure of 100 mmHg, and then sterilized by heating at 121 ° C. for 10 minutes using a hydrothermal circulation retort equipped with a logger device. It was.

이 때 F0값이 각각 3분, 5.4분, 8.6분 및 10.5분이 되도록 한 각각의 실시예 5~8과 살균처리를 하지 않은 실시예 4에 대하여 수분함량, 휘발성염기질소, 엑스분 질소, 색조, 경도, 관능검사 및 생균수를 측정하였으며, 살균처리 하지 않은 실시예 4와 비교한 그 결과는 표 4와 같다.At this time, the water content, the volatile basic nitrogen, the extractive nitrogen, the color tone of Examples 5 to 8 and Example 4 which were not sterilized so that the F 0 values were 3, 5.4, 8.6 and 10.5 minutes, respectively , Hardness, sensory test and viable cell number were measured, and the results are compared with those of Example 4, which was not sterilized.

항목Item 실시예 5Example 5 실시예 6Example 6 실시예 7Example 7 실시예 8Example 8 실시예 4Example 4 수분함량 (g/100g)Moisture content (g / 100g) 48.5±0.548.5 ± 0.5 48.6±0.548.6 ± 0.5 47.3±0.247.3 ± 0.2 46.3±0.246.3 ± 0.2 50.2±0.750.2 ± 0.7 휘발성 염기질소 (㎎/100g)Volatile Base Nitrogen (mg / 100g) 28.6±1.028.6 ± 1.0 29.3±1.029.3 ± 1.0 29.2±2.029.2 ± 2.0 32.5±0.032.5 ± 0.0 26.2±1.326.2 ± 1.3 엑스분 질소 (㎎/100g)X minutes nitrogen (mg / 100g) 419.6±0.0419.6 ± 0.0 525.2±0.0525.2 ± 0.0 530.1±0.0530.1 ± 0.0 584.8±0.0584.8 ± 0.0 386.1±3.9386.1 ± 3.9 색조hue L(명도)L (brightness) 24.0±0.624.0 ± 0.6 24.3±0.224.3 ± 0.2 21.7±0.521.7 ± 0.5 21.2±1.021.2 ± 1.0 25.7±0.425.7 ± 0.4 a(적색도)a (red) 2.0±0.22.0 ± 0.2 3.9±0.43.9 ± 0.4 3.7±0.13.7 ± 0.1 3.6±0.23.6 ± 0.2 2.4±0.22.4 ± 0.2 b(황색도)b (yellow) 10.8±0.410.8 ± 0.4 10.9±0.910.9 ± 0.9 10.4±0.110.4 ± 0.1 9.2±0.29.2 ± 0.2 10.0±0.310.0 ± 0.3 ΔE(색차)ΔE (color difference) 73.6±0.773.6 ± 0.7 73.4±0.373.4 ± 0.3 75.9±0.575.9 ± 0.5 76.2±1.076.2 ± 1.0 71.8±0.471.8 ± 0.4 경도 (g/㎠)Hardness (g / ㎠) 207.3±4.4207.3 ± 4.4 201.7±5.8201.7 ± 5.8 185.5±2.2185.5 ± 2.2 171.9±9.5171.9 ± 9.5 229.8±3.2229.8 ± 3.2 관능검사Sensory evaluation incense 2.7±0.6ab 2.7 ± 0.6 ab 2.8±0.4ab 2.8 ± 0.4 ab 2.4±0.5b 2.4 ± 0.5 b 2.1±0.5b 2.1 ± 0.5 b 3.0±0.0a 3.0 ± 0.0 a 색조hue 2.8±0.2a 2.8 ± 0.2 a 2.7±0.4a 2.7 ± 0.4 a 2.0±0.0b 2.0 ± 0.0 b 1.7±0.5b 1.7 ± 0.5 b 3.0±0.0a 3.0 ± 0.0 a 조직감Organization 2.5±0.3b 2.5 ± 0.3 b 2.3±0.5bc 2.3 ± 0.5 bc 1.5±0.5c 1.5 ± 0.5 c 1.6±0.4c 1.6 ± 0.4 c 3.0±0.0a 3.0 ± 0.0 a 생균수(CFU/g)Viable cell count (CFU / g) 1010 미검출Not detected 미검출Not detected 미검출Not detected 미측정Unmeasured 대장균군(MPN/100g)Coliform group (MPN / 100g) 미검출Not detected 미검출Not detected 미검출Not detected 미검출Not detected 미측정Unmeasured

살균처리하지 않은 실시예 4는 수분함량이 50.2%를 나타내었고, 살균처리한 실시예들은 F0 값에 관계없이 46.3~48.6% 범위로 감소하는 경향을 나타내었으며, 그 정도는 F0 값이 클수록 현저하였다. 이와 같은 경향은 가압살균에 의해 굴 가공품에 함유되어 있는 수분의 일부가 cooking drip으로 용출되었기 때문이라 판단된다(Oh, K.S and Kim, J.G. 1991. Changes in composition of fish meat by thermal processing at high temperatures. Korean J. Food Sci. Technol. 23, 459-464.; HA, J.H., Song, D.J., KIM, P.H., HEU, M.S., CHO, M.L., SIM, H.D., KIM, H.S. and KIM, J.S. 2002. Change in Food Components of Top Shell, Omphalius pfeifferi capenteri by Thermal Processing at High Temperature. J. Korean Fish. Soc. 35, 166~172). Showed the Example 4 with a water content of 50.2% non-sterilized, it conducted a sterilization examples showed a tendency to decrease to 46.3 ~ 48.6% range, regardless of the F 0 value, that much higher the F 0 value Remarkable This tendency is attributed to the fact that some of the moisture contained in the processed oysters was eluted by cooking drip by autoclaving (Oh, KS and Kim, JG 1991. Changes in composition of fish meat by thermal processing at high temperatures. Korean J. Food Sci.Technol . 23, 459-464 . ; HA, JH, Song, DJ, KIM, PH, HEU, MS, CHO, ML, SIM, HD, KIM, HS and KIM, JS 2002.Change in Food Components of Top Shell, Omphalius pfeifferi capenteri by Thermal Processing at High Temperature.J. Korean Fish.Soc. 35, 166-172).

굴 가공품의 휘발성염기질소 함량은 살균처리하지 않은 실시예 4의 경우 26.2 ㎎/100g을 나타내었고, 살균 처리한 실시예들은 F0 값에 관계없이 28.6~32.5 ㎎/100g 범위로 증가하는 경향을 나타내었으며, 그 정도는 F0 값이 클수록 현저하였다. 이와 같이 살균처리 정도가 강할수록 휘발성염기질소 함량이 증가하는 것은 수분함량의 감소에 의한 시료 채취시 육성분의 상대적인 증가와 고온가압 처리에 의해 육 중의 단백질 등과 같은 일부의 성분이 분해되어 다량의 휘발성염기물질을 생성하였기 때문이라 판단된다. 한편, 하 등(HA, J.H., Song, D.J., KIM, P.H., HEU, M.S., CHO, M.L., SIM, H.D., KIM, H.S. and KIM, J.S. 2002. Change in Food Components of Top Shell, Omphalius pfeifferi capenteri by Thermal Processing at High Temperature. J. Korean Fish. Soc. 35, 166~172 )은 바다방석 고둥을 이용하여 통조림 등과 같이 신제품을 개발하기 위하여 열처리 조건을 검토하는 연구에서 열처리 조건이 강화될수록 휘발성염기질소 함량이 증가하였고, 이는 육 중의 일부 성분이 고온가압처리에 의해 트리메틸아민(trimethylamine) 및 암모니아 등과 같은 휘발성염기물질로 분해되었기 때문이라고 보고한 바 있다. The volatile basic nitrogen content of the processed oysters was 26.2 mg / 100g in Example 4, which was not sterilized, and the sterilized examples increased in the range of 28.6-32.5 mg / 100g regardless of the F 0 value. The degree was remarkable as the F 0 value increased. As the degree of sterilization increases, the increase in volatile nitrogen content is due to the relative increase in meat content during sampling due to the decrease in water content and the decomposition of some components such as protein in the meat by high temperature pressurization. This is because the base material was produced. Meanwhile, HA, JH, Song, DJ, KIM, PH, HEU, MS, CHO, ML, SIM, HD, KIM, HS and KIM, JS 2002.Change in Food Components of Top Shell, Omphalius pfeifferi capenteri by Thermal Processing at High Temperature.J. Korean Fish.Soc.35 , 166 ~ 172) is a study of examining the heat treatment conditions to develop new products, such as canning, using sea cushion shells. This has been reported to be due to the fact that some components of the meat are decomposed into volatile base materials such as trimethylamine and trimethylamine by high temperature pressurization.

굴 가공품의 엑스분 질소 함량은 살균처리하지 않은 실시예 4의 경우 386.1 ㎎/100g이었고, 살균 처리한 실시 예들은 F0 값에 관계없이 419.6~584.8 ㎎/100g 범위로 증가하는 경향을 나타내었으며, 그 정도는 F0 값이 증가할수록 현저하였다. 이와 같이 살균처리를 위한 F0 값이 증가할수록 굴 가공품의 엑스분 질소 함량이 증가하는 것은 고분자 물질이 고온가압에 의한 열분해로 아미노산 등의 저분자화 때문이라 판단된다. 한편, 조 등(Cho, Y.B., Kim, S.H., Lim, J.Y. and Han, B.H. 1996. Optimal sterilization condition for canned ham. J. Korean Soc.. Food Nutr., 25, 301-309.)은 햄 통조림의 가열살균 시에 살균 시간이 경과함에 따라 단백질이 고온 열분해 됨에 따라 아미노 질소 함량이 증가하였다고 보고한 바 있다. The extractive nitrogen content of the oyster processed product was 386.1 mg / 100g in Example 4, which was not sterilized, and the sterilized examples increased in the range of 419.6 to 584.8 mg / 100g regardless of the F 0 value. The degree was remarkable as the value of F 0 increased. As the F 0 value for sterilization increases, the X-min nitrogen content of the oyster processed product is considered to be due to the low molecular weight of the amino acid due to the thermal decomposition of the polymer material by high pressure. On the other hand, Cho et al. (Cho, YB, Kim, SH, Lim, JY and Han, BH 1996. Optimal sterilization condition for canned ham.J. Korean Soc .. Food Nutr ., 25, 301-309.) It has been reported that the amino nitrogen content increased as the protein was thermally decomposed with sterilization time during heat sterilization.

색조의 명도, 적색도, 황색도 및 색차는 살균처리하지 않은 실시예 4의 굴 가공품이 각각 25.7, 2.4, 10.0 및 71.8이었고, 살균 처리한 실시 예들은 F0 값에 관계없이 각각 21.2~24.3, 2.0~3.9, 9.2~10.9 및 73.4~76.2로 명도의 경우 감소하는 경향을 나타내었고, 적색도 및 색차의 경우 증가하는 경향을 나타내었으며, 황색도의 경우 차이가 없었다. 이와 같이 굴 가공품의 명도, 적색도 및 황색도의 증감 폭은 F0 값이 증가할수록 현저하였다. 하지만, F0 값 3.0과 5.4로 처리한 제품 간의 명도와 색차 간에는 차이가 인정되지 않았다. The hue, redness, yellowness and color difference of hue were 25.7, 2.4, 10.0 and 71.8 of oyster processed products of Example 4, respectively, which were not sterilized, and the sterilized examples were 21.2 to 24.3, irrespective of the F 0 value, respectively. There was a tendency to decrease in the lightness of 2.0 ~ 3.9, 9.2 ~ 10.9 and 73.4 ~ 76.2, and in the case of redness and color difference, there was no difference in yellowness. Thus, the increase and decrease of the brightness, redness, and yellowness of the oyster processed product were remarkable as the F 0 value increased. However, no difference was observed between the brightness and the color difference between the products treated with F 0 values 3.0 and 5.4.

한편, 히라노 등(Hirano, T., Suzuki, T. and Suyama, M. 1987. Changes in extractive components of bigeye tuna and Pacific halibut meats by thermal processing at high temperature of Fo values of 8 to 21. Nippon Suisan Gakkaishi, 53, 1457-1461.)은 넙치류를 고온가열 처리한 경우 처리정도가 커질수록 갈변의 정도가 컸었고, 이의 대부분은 아미노-카보닐(amino-carbonyl) 반응에 의한다고 보고한 바 있다. 이 보고로 미루어 보아 굴의 경우 어류에 비하여 글리코겐과 같은 당의 함량이 높으면서 단백질의 함량도 많아 고온가열 중 일어나는 색조의 변화는 대부분이 아미노-카보닐(amino-carbonyl) 반응에 의한다고 추정된다. Hirano, T., Suzuki, T. and Suyama, M. 1987.Changes in extractive components of bigeye tuna and Pacific halibut meats by thermal processing at high temperature of Fo values of 8 to 21.Nippon Suisan Gakkaishi, 53, 1457-1461.) Reported that the higher the degree of browning, the higher the degree of treatment of the flounder, was due to the amino-carbonyl reaction. This report suggests that oysters have higher sugar content, such as glycogen, and higher protein content than fish, and most of the hue changes during high-temperature heating are due to amino-carbonyl reaction.

굴 가공품의 경도는 살균처리하지 않은 실시예 4의 경우 229.8 g/㎠이었고, 살균처리 후 F0 값에 관계없이 171.9 ~ 207.3 g/㎠ 범위로 감소하는 경향을 나타내었으며, 그 정도는 F0 값이 증가할수록 현저하였다. 이와 같이 살균처리를 위한 F0 값이 증가할수록 경도가 감소하는 것은 고온고압에 의하여 분자간 가교결합의 절단과 콜라겐과 같은 물질의 젤라틴화에 의해 용출되었기 때문이라 판단된다. The hardness of the excavator work piece in the case of Example 4 not sterilized was 229.8 g / ㎠, showed a tendency to decrease to 171.9 ~ 207.3 g / ㎠ range regardless of the F 0 value after sterilization treatment, the extent of F 0 value It was remarkable as it increased. As the F 0 value for sterilization increases, the hardness decreases because it is eluted by cleavage of crosslinking molecules and gelatinization of materials such as collagen by high temperature and high pressure.

살균처리하지 않은 굴 가공품을 기준 제품(실시예 4)으로 하여 향, 색조 및 조직감을 모두 기준점인 3점으로 하였고, 이보다 우수한 경우 4점 및 5점을, 이보다 열악한 경우 2점 및 1점으로 하여 F0 값을 달리한 제품들에 대하여 관능검사를 실시하였다. 살균처리하지 않은 굴 가공품을 대조구로 하여 살균 처리한 굴 가공품의 냄새 및 색조는 F0 값 5.4분까지는 5% 유의 수준에서 차이가 인정되지 않았으나, 그 이상에서는 차이가 인정되었다. 그리고, 조직감은 살균 처리한 모든 제품에서 차이가 인정되었으며, F0 값 8.6분 이상에서는 퍼석퍼석한 감이 감지되어 다소 이질감이 느껴졌다.The sterilized oyster processed product was used as the reference product (Example 4), and the fragrance, color tone, and texture were all three points as reference points, and 4 and 5 points were better if they were better than this, and 2 and 1 point were worse. Sensory tests were performed on products with different F 0 values. The odor and color tone of the sterilized oyster processed products with the sterilized oyster processed product as a control were not recognized at 5% significance level until the F 0 value of 5.4 minutes. Then, the texture was recognized a difference in every product sterilization, the F 0 value of 8.6 minutes or longer is peoseok peoseok a sense detect felt some heterogeneity.

그리고 생균수는 Fo 값을 3분으로 처리한 경우 10 CFU/g이 검출되었고, 그 이상의 조건으로 Fo 값을 처리한 경우 검출되지 않았다. 그러나 대장균군의 경우 전 제품에서 모두 검출되지 않았다.The number of viable cells was detected when 10 CFU / g when the Fo value was treated for 3 minutes, was not detected when the Fo value was processed under more conditions. However, no coliforms were detected in all products.

<실시예 9,10 및 비교예 5> 최적조건의 조미 및 코팅처리 굴과 해동 굴 비교Example 9,10 and Comparative Example 5 Comparison of seasoned and coated oysters and thawed oysters under optimum conditions

상기의 실시예(1~8)로 부터 얻어진 최적조건으로 굴 가공품을 제조하였다.The oyster processed product was manufactured on the optimum conditions obtained from the said Example (1-8).

즉, 상기 해동된 굴 400g을 5℃의 무즙에 2시간동안 침지시키고, 20℃의 정제수로 3회 세척하고, 5분 동안 탈수하여 물기를 제거하였다. 이를 5분 동안 증자하고, 이어서 10분간 다시 탈수하였다.That is, 400 g of the thawed oysters were soaked in 5 ° C. radish for 2 hours, washed three times with purified water at 20 ° C., and dehydrated for 5 minutes to remove water. It was cooked for 5 minutes and then dehydrated again for 10 minutes.

이후, 조미액에 5분 동안 침지하고, 열풍건조기로 45℃에서 5시간 건조하여 실시예 9의 굴 가공품을 제조하였으며, 이어 상기 건조된 굴 중 절반의 굴을 1% 알긴산 나트륨 용액에 3초 동안 침지하여 코팅처리한 후 45℃에서 1시간동안 열풍건조 하여 실시예 10의 굴 가공품을 제조하였다.Thereafter, it was immersed in seasoning solution for 5 minutes and dried for 5 hours at 45 ℃ with a hot air dryer to prepare a oyster processed product of Example 9, and then half of the dried oysters immersed in 1% sodium alginate solution for 3 seconds. After the coating process was hot air dried at 45 ℃ for 1 hour to prepare a oyster processed product of Example 10.

그리고 상기 실시예 9와 10을 비교하기 위한 대조군으로 해동굴을 아무런 처리를 하지 않은 상태로 열풍건조기로 45℃에서 5시간 건조한 것을 비교예 5로 하였다.Then, as a control for comparing the Examples 9 and 10, the thawing oyster was dried at 45 ° C. for 5 hours using a hot air dryer without any treatment as Comparative Example 5.

이들 실시예 9와 10에 대하여 수분함량, 일반성분(조단백질, 조지방, 조회분), 글리코겐 함량, 휘발성 염기질소, 색조, 경도 및 관능검사를 실시하였으며, 그 결과는 표 5와 같다.In Examples 9 and 10, moisture content, general components (crude protein, crude fat, crude ash), glycogen content, volatile basic nitrogen, color tone, hardness, and sensory test were performed, and the results are shown in Table 5.

Figure 112007038233774-pat00001
Figure 112007038233774-pat00001

수분 함량은 실시예 10의 굴 가공품이 48.6%로, 실시예 9(47.3%) 및 대조군인 비교예 5 (46.0%)에 비하여 약 1 ~ 3% 정도 높았다. 이는 조미(실시예 9) 및 코팅(실시예 10)에 의해 건조 중 내부 수분의 외부로의 확산이 적었기 때문이라 판단된다.The water content was 48.6% in the oyster processed product of Example 10, which was about 1 to 3% higher than that of Example 9 (47.3%) and Comparative Example 5 (46.0%), which is a control group. This is judged to be due to the small diffusion of internal moisture to the outside during seasoning by the seasoning (Example 9) and the coating (Example 10).

조단백질 및 조지방의 경우 실시예 10의 굴 가공품이 각각 25.9% 및 2.8%로, 실시예 9 및 대조군인 해동굴(조단백질 : 각각 28.8% 및 28.8%, 조지방: 각각 3.0% 및 3.3%)에 비하여 낮았는데, 이는 코팅 처리를 위하여 사용한 알긴산 나트륨의 영향 때문이라 판단된다. In the case of crude protein and crude fat, the processed oysters of Example 10 were 25.9% and 2.8%, respectively, lower than those of Example 9 and the control thawed oyster (crude protein: 28.8% and 28.8%, crude fat: 3.0% and 3.3%, respectively). This is believed to be due to the influence of sodium alginate used for the coating treatment.

한편, 조회분의 경우 알긴산 코팅 처리한 실시예 10의 굴 가공품과 알긴산 무코팅 처리한 실시예 9의 굴 가공품의 경우 각각 3.1% 및 3.3%로 조미하지 않은 대조군인 해동굴의 1.7%에 비하여 높았는데, 이는 조미액의 영향으로 굴 특유의 비린내가 차폐(masking)된 영향이라 판단된다.On the other hand, in the case of raw ash, the processed oysters of Example 10 treated with alginic acid and the processed oysters of Example 9 treated with alginic acid-free were 3.1% and 3.3%, respectively, higher than 1.7% of the unseasoned control. This is judged to be a masking effect of fishy smell unique to oysters.

글리코겐의 함량은 대조군인 비교예 2가 2.7%이었고, 조미처리한 실시예 9 및 코팅 처리한 실시예 10이 이보다 약간 낮아 각각 2.4% 및 1.9%를 나타내었다. 이와 같이 글리코겐 함량이 대조 제품에 비하여 조미 제품이 약간 낮은 것은 글리코겐이 함유되지 않은 조미액 처리에 의해 상대적으로 낮아졌기 때문이라 판단된다. 또한, 글리코겐 함량이 조미 처리 제품에 비하여 코팅 처리 제품이 낮은 것은 글리코겐이 함유되어 있지 않은 코팅 처리에 의해 상대적으로 낮아졌기 때문이라 판단된다. 한편, 일반적으로 생굴의 글리코겐 함량이 약 4%(Park, Y.H., D.S. Chang and S.B. Kim. 1995. Seafood processing and utilization. Hyungseol publishing Co., Seoul, pp. 140-141 (in Korean))인 것에 대하여, 본 제품의 글리코겐 함량이 낮은 것은 본 실험에서 시료로 사용한 굴이 산란기에 접어든 IQF(급속냉동) 굴을 사용하였기 때문이라 판단된다.The content of glycogen was 2.7% in Comparative Example 2, which was a control group, and the seasoned Example 9 and the coated Example 10 were slightly lower than this, showing 2.4% and 1.9%, respectively. The reason why the glycogen content is slightly lower than the control product is that the glycogen content is relatively low by the seasoning solution containing no glycogen. In addition, it is judged that the content of the coated product is lower than that of the seasoned product because the glycogen content is relatively low by the coating process containing no glycogen. On the other hand, in general, about 4% glycogen content of raw oysters (Park, YH, DS Chang and SB Kim. 1995. Seafood processing and utilization.Hyungseol publishing Co., Seoul, pp. 140-141 (in Korean)) In addition, the low glycogen content of this product may be due to the use of IQF (rapid-frozen) oysters in which the oysters used as samples in the experiment were folded.

휘발성염기질소의 함량은 코팅 처리 유무에 관계없이 실시예 9 및 10의 굴 가공품이 대조군인 비교예 5에 비하여 높았는데, 이는 조미액의 휘발성염기질소와 코팅처리에 의해 생굴 휘발성염기질소가 건조 중에 휘발되지 못하였기 때문이라 판단되었다. The content of volatile basic nitrogen with or without coating was higher than that of Comparative Example 5 in which the processed oysters of Examples 9 and 10 were the control group, which was volatilized while the raw volatile volatile nitrogen was dried by the coating treatment with the volatile basic nitrogen of the seasoning liquid. It was judged that it was not possible.

색조는 명도의 경우 코팅 처리 유무에 관계없이 실시예 9 및 10의 굴 가공품이 대조군인 비교예 5에 비하여 낮았고, 색차의 경우 높았는데, 이는 비린내 및 맛 개선을 위하여 시도한 조미액의 영향이라 판단된다. The color tone was lower than that of Comparative Example 5, in which the processed oysters of Examples 9 and 10 were bright and high in color, regardless of whether or not the coating was treated, which is considered to be an effect of seasoning solution attempted to improve fishy and taste.

관능검사 결과 대조군인 비교예 5에 비하여 실시예 9 및 10의 굴 가공품이 굴 향, 색조, 맛 및 냄새와 같은 모든 항목에서 5% 유의 수준에서 확연히 차이가 나게 우수하여 상당히 개선되었음을 알 수 있다. As a result of the sensory test, it can be seen that the processed oysters of Examples 9 and 10 were significantly superior in the 5% significance level in all items such as oyster aroma, color tone, taste, and odor compared to the control example 5, which is a control group.

최적조건의 조미 및 코팅처리 굴의 구성아미노산Optimum Seasoning and Composition of Amino Acids in Coated Oysters

실시예 10 및 대조군인 비교예 5의 굴 가공품에 대하여 구성 아미노산을 측정하였으며, 그 결과는 표 6과 같다.Constituent amino acids were measured for the processed oysters of Example 10 and Comparative Example 5, which is a control, and the results are shown in Table 6.

아미노산amino acid 실시예 10Example 10 비교예 5Comparative Example 5 ㎎/100g Mg / 100g % to total amino acid% to total amino acid ㎎/100g Mg / 100g % to total amino acid% to total amino acid 아스파르트산Aspartic acid 2385.9 2385.9 9.8 9.8 2690.6 2690.6 9.9 9.9 트레오닌Threonine 1284.9 1284.9 5.3 5.3 1413.5 1413.5 5.2 5.2 세린Serine 1256.0 1256.0 5.2 5.2 1400.6 1400.6 5.2 5.2 글루탐산Glutamic acid 3592.9 3592.9 14.8 14.8 3976.2 3976.2 14.6 14.6 프롤린Proline 1414.9 1414.9 5.8 5.8 1492.3 1492.3 5.5 5.5 글리신Glycine 1232.0 1232.0 5.1 5.1 1262.3 1262.3 4.6 4.6 알라닌Alanine 1327.1 1327.1 5.5 5.5 1529.6 1529.6 5.6 5.6 시스테인Cysteine 215.2 215.2 0.9 0.9 250.7 250.7 0.9 0.9 발린Valine 1343.3 1343.3 5.5 5.5 1439.0 1439.0 5.3 5.3 메티오닌Methionine 938.5 938.5 3.9 3.9 1074.7 1074.7 4.0 4.0 이소로이신Isoleucine 1206.0 1206.0 5.0 5.0 1302.5 1302.5 4.8 4.8 로이신Leucine 1732.5 1732.5 7.1 7.1 1991.8 1991.8 7.3 7.3 티로신Tyrosine 1194.9 1194.9 4.9 4.9 1265.8 1265.8 4.7 4.7 페닐알라닌Phenylalanine 1366.6 1366.6 5.6 5.6 1355.4 1355.4 5.0 5.0 히스티딘Histidine 621.3 621.3 2.6 2.6 721.3 721.3 2.7 2.7 리신Lee Sin 1740.0 1740.0 7.2 7.2 2154.1 2154.1 7.9 7.9 아르기닌Arginine 1447.6 1447.6 6.0 6.0 1861.1 1861.1 6.8 6.8 총 아미노산 함량Total amino acid content 24299.5 24299.5 100.0 100.0 27181.2 27181.2 100.0 100.0

실시예 10 및 대조군인 비교예 5의 굴은 모두 17종의 아미노산이 동정되었다. 총 구성아미노산의 함량은 실시예 10의 굴이 24.30 g/100g으로, 비교예 3의 27.18 g/100g에 비하여 확연히 낮았는데, 이는 다당류에 해당하는 알긴산 나트륨 처리의 영향이라 판단되었다. In the oysters of Example 10 and Comparative Example 5, which is a control group, 17 amino acids were identified. The total constituent amino acid content of the oyster of Example 10 was 24.30 g / 100 g, which was significantly lower than that of 27.18 g / 100 g of Comparative Example 3, which was determined to be due to the treatment of sodium alginate corresponding to the polysaccharide.

실시예 10과 대조군인 비교예 5의 굴을 구성하는 주요 구성아미노산으로 두 제품 모두 글루탐산 (각각 14.8% 및 14.6%) 및 아스파르트산 (각각 9.8% 및 9.9%)이었다. 두 제품의 트립토판을 제외한 7종의 성인 필수아미노산(트레오닌, 발린, 메티오닌, 이소로이신, 로이신, 페닐알라닌, 리신) 조성은 각각 39.6% 및 39.5%로 두 제품 간에 차이가 없었다. The major constituent amino acids that make up the oysters of Example 10 and Comparative Example 5, the control group, were both glutamic acid (14.8% and 14.6%) and aspartic acid (9.8% and 9.9%, respectively). Except for tryptophan, seven adult essential amino acids (threonine, valine, methionine, isoleucine, leucine, phenylalanine, and lysine) were 39.6% and 39.5%, respectively.

한편, 실시예 10과 대조군인 비교예 5의 굴은 모두 곡류 제한아미노산인 리신의 조성이 7.2% 및 7.9%로 상당히 높아 곡류를 주식으로 하는 동양권 국가 사람들이 이를 섭취하는 경우 영양 균형적인 면에서 상당히 의미 있다고 판단된다. On the other hand, both the oysters of Example 10 and Comparative Example 5, the control group, had a composition of lysine of 7.2% and 7.9%, which is a grain-limiting amino acid. I think it is meaningful.

따라서 본 발명의 굴 가공품은 굴의 영양을 보존하고 있음을 알 수 있다.Therefore, it can be seen that the processed oyster of the present invention preserves the nutrition of the oyster.

최적조건의 조미 및 코팅처리 굴의 지방산 조성Fatty Acid Composition of Optimal Seasoned and Coated Oysters

실시예 10 및 대조군인 비교예 5의 굴 가공품에 대하여 총 지질을 구성하는 주요 구성 지방산을 측정하였으며, 그 결과는 표 7과 같다.For the oyster processed products of Example 10 and Comparative Example 5 as a control, the major constituent fatty acids constituting the total lipid were measured, and the results are shown in Table 7.

지방산fatty acid 실시예 10Example 10 비교예 5Comparative Example 5 포화산Saturated acid 14:014: 0 8.3 8.3 9.1 9.1 15:0 iso15: 0 iso 0.2 0.2 0.3 0.3 15:015: 0 1.0 1.0 1.1 1.1 16:016: 0 25.5 25.5 24.7 24.7 18:018: 0 3.1 3.1 3.3 3.3 20:020: 0 0.2 0.2 0.2 0.2 소계sub Total 38.338.3 38.738.7 모노엔산Monoacid 16:1n-7 16: 1n-7 3.9 3.9 4.7 4.7 16:1n-5 16: 1n-5 0.3 0.3 0.4 0.4 18:1n-9 18: 1n-9 2.3 2.3 2.5 2.5 18:1n-7 18: 1n-7 4.8 4.8 5.4 5.4 18:1n-5 18: 1n-5 0.2 0.2 0.2 0.2 20:1n-7 20: 1n-7 0.2 0.2 0.4 0.4 22:1n-9 22: 1 n-9 0.3 0.3 0.3 0.3 소계sub Total 12.012.0 13.913.9 폴리엔산Polyenoic acid 16:2n-4 16: 2n-4 0.6 0.6 0.6 0.6 16:3n-4 16: 3n-4 1.0 1.0 1.2 1.2 18:2n-6 18: 2n-6 1.2 1.2 1.3 1.3 18:2n-4 18: 2n-4 0.6 0.6 0.6 0.6 18:3n-6 18: 3n-6 0.3 0.3 0.3 0.3 18:3n-4 18: 3n-4 0.4 0.4 0.3 0.3 18:3n-3 18: 3n-3 1.3 1.3 1.3 1.3 18:4n-3 18: 4n-3 4.3 4.3 4.4 4.4 20:4n-6 20: 4n-6 2.8 2.8 3.0 3.0 20:4n-3 20: 4n-3 1.5 1.5 1.7 1.7 20:5n-3 20: 5n-3 23.5 23.5 20.2 20.2 21:5n-3 21: 5n-3 1.7 1.7 1.9 1.9 22:4n-6 22: 4n-6 0.1 0.1 0.1 0.1 22:5n-6 22: 5n-6 0.2 0.2 0.3 0.3 22:5n-3 22: 5n-3 0.8 0.8 0.8 0.8 22:6n-3 22: 6n-3 9.3 9.3 9.4 9.4 소계sub Total 49.649.6 47.447.4

실시예 10 및 대조군인 비교예 5의 굴 가공품의 지방산 조성은 제품의 종류에 관계없이 포화산 6종, 모노엔산 7종 및 폴리엔산이 16종으로 총 29종의 지방산이 동정되었다. 지방산 조성은 코팅 처리 반건조 조미 굴 제품 및 대조제품 모두 폴리엔산이 각각 49.6% 및 47.4%로 거의 절반을 차지하여 가장 높았고, 다음으로 포화산(각각 38.3% 및 38.7%) 및 모노엔산(각각 12.0% 및 13.9%)의 순이었다. As for the fatty acid composition of the processed oysters of Example 10 and Comparative Example 5 as a control group, a total of 29 fatty acids were identified, including 6 saturated acids, 7 monoenoic acids, and 16 polyenoic acids, regardless of the type of product. The fatty acid composition was highest in the semi-dried seasoned oyster products and control products, with polyenoic acid accounting for almost half (49.6% and 47.4%, respectively), followed by saturated acids (38.3% and 38.7%, respectively) and monoenoic acid (12.0, respectively). % And 13.9%).

코팅 처리 반건조 조미 굴 제품(실시예 10) 및 대조 제품(비교예 5)의 총지질을 구성하는 주요 구성 지방산으로는 모노엔산의 경우 14:0 (각각 8.3% 및 9.1%) 및 16:0 (각각 25.5% 및 24.7%)이었고, 모노엔산의 경우 16:1n-7 (각각 3.9% 및 4.7%) 및 18:1n-7 (각각 4.8% 및 5.4%)이었으며, 폴리엔산의 경우 20:5n-3 (각각 23.5% 및 20.2%) 및 22:6n-3 (9.3% 및 9.4%) 이었다. The major constituent fatty acids that make up the total lipid of the coated semi-dried seasoned oyster product (Example 10) and the control product (Comparative Example 5) are 14: 0 (8.3% and 9.1%, respectively) and 16: for monoenoic acid, respectively. 0 (25.5% and 24.7%), 16: 1n-7 (3.9% and 4.7%) and 18: 1n-7 (4.8% and 5.4%, respectively) for monoenoic acid and 20 for polyenoic acid. : 5n-3 (23.5% and 20.2% respectively) and 22: 6n-3 (9.3% and 9.4%).

따라서 본 발명의 굴 가공품은 지방산에 있어서도 굴의 영양을 보존하고 있음을 알 수 있다.Therefore, it can be seen that the processed oyster of the present invention preserves the nutrition of oysters even in fatty acids.

최적조건의 조미 및 코팅처리 굴의 무기질 함량Mineral content of seasoned and coated oysters in optimum condition

실시예 10 및 대조군인 비교예 5의 굴 가공품에 대하여 무기질 함량을 측정하였으며, 그 결과는 표 8와 같다.The mineral content was measured for the processed oysters of Example 10 and Comparative Example 5 as a control, the results are shown in Table 8.

무기질Mineral 실시예 10Example 10 비교예 5Comparative Example 5 칼슘calcium 42.6±0.342.6 ± 0.3 38.7±0.238.7 ± 0.2 sign 254.5±1.3254.5 ± 1.3 245.2±2.9245.2 ± 2.9 마그네슘magnesium 47.8±0.347.8 ± 0.3 41.8±0.241.8 ± 0.2 칼륨potassium 222.4±2.2222.4 ± 2.2 206.8±10.7206.8 ± 10.7 아연zinc 9.0±0.19.0 ± 0.1 11.2±0.111.2 ± 0.1

실시예 10의 굴 가공품은 칼슘, 인, 마그네슘, 칼륨 및 아연의 함량이 각각 42.6 ㎎/100g, 254.5 ㎎/100g, 47.8 ㎎/100g, 222.4 ㎎/100g 및 9.0 ㎎/100g으로서, 대조군인 비교예 5의 굴 가공품(칼슘, 38.7 ㎎/100g; 245.2 ㎎/100g; 41.8 ㎎/100g; 206.8 ㎎/100g; 11.2 ㎎/100g)에 비하여 거의 차이가 없었다. The processed oysters of Example 10 were 42.6 mg / 100g, 254.5 mg / 100g, 47.8 mg / 100g, 222.4 mg / 100g, and 9.0 mg / 100g, respectively, with calcium, phosphorus, magnesium, potassium, and zinc, respectively. There was almost no difference compared to 5 oyster processed products (calcium, 38.7 mg / 100g; 245.2 mg / 100g; 41.8 mg / 100g; 206.8 mg / 100g; 11.2 mg / 100g).

한편, 한국인의 1일 무기질 권장량(Oh, M.S., Lee, M.S., Cheon, J.H., Hwang, I.K. 1999. Nutrition and Foods. Hyoil Publishing Co., Seoul, Korea, p. 55-73.)은 연령 및 성별에 따라 많은 차이를 나타내고 있으나, 30대 이상의 성인은 하루에 칼슘의 경우 700 ㎎, 인의 경우 700 ㎎, 마그네슘의 경우 350 ㎎, 아연의 경우 12 ㎎을 권장하고 있다. 이러한 의미에서 30대 이상의 성인이 본 발명의 굴 가공품을 100g 식용하는 경우 1일 권장량에 대하여 칼슘의 경우 6.1%, 인의 경우 36.4%, 마그네슘의 경우 13.7%, 아연의 경우 75.0%를 대체할 수 있으며, 특히 일반적으로 호르몬의 활성과 면역기능에 관여하는 것으로 알려져 있는 아연의 섭취가 기대되리라 판단된다(Cunnane, S.C. 1988. Zinc: Clinical and biochemical significance. Bota Raton, FL, CRC press, INC., 1988.). On the other hand, Koreans' recommended daily amount of minerals (Oh, MS, Lee, MS, Cheon, JH, Hwang, IK 1999. Nutrition and Foods.Hyoil Publishing Co., Seoul, Korea, p. 55-73.) However, for adults over 30, we recommend 700 mg for calcium, 700 mg for phosphorus, 350 mg for magnesium, and 12 mg for zinc. In this sense, adults over 30 years of age may replace 6.1% of calcium, 36.4% of phosphorus, 13.7% of magnesium, and 75.0% of zinc with respect to the recommended daily dose when 100g of oyster processed products of the present invention are edible. In particular, zinc intake, which is commonly known to be involved in hormone activity and immune function, is expected (Cunnane, SC 1988. Zinc: Clinical and biochemical significance. Bota Raton, FL, CRC press, INC., 1988. ).

이상의 결과로 미루어 보아, 본 발명의 굴 가공품은 필수아미노산의 함량이 높으면서, 곡류 제한 아미노산인 리신의 함량이 높고, 20:5n-3 및 22:6n-3과 같은 건강 기능성이 기대되는 n-3계 지방산의 조성비도 또한 높아 영양적인 의미와 더불어 건강 기능적인 면도 기대되는 식품임을 알 수 있다.In view of the above results, the processed oyster of the present invention has a high content of essential amino acids, high content of lysine, a grain limiting amino acid, and n-3, which is expected to have health functionalities such as 20: 5n-3 and 22: 6n-3. The composition ratio of fatty acids is also high, and it can be seen that it is a food that is expected to have a healthy functional and nutritional meaning.

이상에서 설명한 바와 같이 본 발명에 의한 굴 가공품 제조방법 및 그 제조방법에 의하여 제조된 굴 가공품은 굴향 및 불쾌한 비린내를 제거하여 신세대 기호 에 잘 맞으면서, 장기간 보관하여도 외형이 변형되지 않으면서도 굴의 영양은 보존할 수 있어, 영양가 높은 굴의 소비를 촉진시킬 수 있는 효과가 있다.As described above, the method for manufacturing the oyster processed product according to the present invention and the oyster processed product manufactured by the method of the oyster remove oyster flavor and unpleasant fishy smell, so that it fits well with the new generation's taste, and the shape of the oyster is not changed even after long term storage Nutrition can be preserved, which has the effect of promoting the consumption of nutritious oysters.

Claims (9)

굴을 1~10℃의 무즙에 1~3시간동안 침지하는 무즙침지단계;Juice-free dipping step of immersing the oysters in juice of 1 ~ 10 ℃ for 1 to 3 hours; 무즙침지된 굴을 물로 세척한 후 탈수하는 세척단계;A washing step of washing the immersion-free oysters with water and then dehydrating; 탈수한 굴을 3~7분간 증자하고 탈수하는 증자단계;A steaming step of increasing dehydrated oysters for 3 to 7 minutes and dehydrating them; 간장 30~40중량%, 밀가루 5~10중량%, 물 40~50중량%, 솔비톨 7~10중량% 및 조미술 8~12중량%를 혼합한 조미액을 90~110℃로 가열하고, 여기에 증자하고 탈수한 굴이 조미액 총 중량에 대하여 300~400중량% 되도록 하여, 3~10분간 침지하는 조미단계;The seasoning liquid which mixed 30-40 weight% of soy sauce, 5-10 weight% of flour, 40-50 weight% of water, 7-10 weight% of sorbitol, and 8-12 weight% of seasoning is heated to 90-110 degreeC, And seasoning step so that the dehydrated oyster 300 to 400% by weight relative to the total weight of seasoning solution, soaking for 3 to 10 minutes; 조미된 굴을 30~60℃의 열풍으로 2~5시간 건조하는 열풍 건조하는 건조단계;Drying step of drying the seasoned oysters hot air drying for 2 to 5 hours with hot air of 30 ~ 60 ℃; 건조된 굴을 진공 포장하는 포장단계; 및A packaging step of vacuum packing the dried oysters; And 포장된 굴을 살균하는 살균단계를 포함하는 굴 가공품의 제조방법.Method for producing a processed oysters comprising the sterilization step of sterilizing the packaged oysters. 삭제delete 삭제delete 삭제delete 삭제delete 제 1 항에 있어서,The method of claim 1, 상기 건조단계 이후에 광택을 부여하는 코팅단계를 더 포함하는 것을 특징으로 하는 굴 가공품의 제조방법.Method of producing a processed oyster, characterized in that it further comprises a coating step to give a gloss after the drying step. 제 6 항에 있어서,The method of claim 6, 상기 코팅단계는 열풍 건조된 굴을 0.5~2%의 알긴산 나트륨 용액에 2~3초동안 침지하고, 30~60℃의 열풍으로 30~80분 동안 건조하는 방법으로 수행되는 것임을 특징으로 하는 굴 가공품의 제조방법.The coating step is a oyster processed product characterized in that the hot air dried oysters are immersed in 0.5 ~ 2% sodium alginate solution for 2 to 3 seconds, and dried for 30 to 80 minutes by hot air at 30 to 60 ℃ Manufacturing method. 제 1 항에 있어서,The method of claim 1, 상기 살균단계는 진공 포장된 굴을 F0값이 3~11분이 되도록 레토르트 살균하는 것을 특징으로 하는 굴 가공품의 제조방법.The sterilization step is a method for producing a oyster processed product, characterized in that the vacuum-packed oyster sterilized retort so that the F 0 value is 3 ~ 11 minutes. 제 1 항, 제 6 항 내지 제 8 항 중 선택된 어느 한 항의 제조방법에 의하여 제조된 굴 가공품.An oyster processed product manufactured by the method according to any one of claims 1 and 6 to 8.
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KR102364958B1 (en) 2021-07-23 2022-02-18 류상건 Manufacturing method

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JP2000139420A (en) 1998-09-01 2000-05-23 Tsubuki Kk Production of stripped shellfish raw material of oyster, and production of oyster fritter by using the stripped shellfish raw material of oyster
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KR102364958B1 (en) 2021-07-23 2022-02-18 류상건 Manufacturing method

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