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

Abstract

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.

Oysters, seasoned oysters, processed oysters, semi-dried seasoned oysters, seasoning liquid

Description

Manufacturing method of semi-dried seasoned oyster processed product {Methods for preparing seasoned semi-dried oyster product}

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.

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.

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.

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.).

However, these studies are also not commercialized because they do not consider the response of consumers.

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.

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.

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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After the drying step is characterized in that it further comprises a coating step to give a gloss.

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.

The sterilization step is characterized in that the retort sterilization so that the vacuum-packed oysters F ₀ value is 3 ~ 11 minutes.

In another aspect, the present invention provides a processed oyster manufactured by the method of manufacturing the oyster processed product.

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

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.

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.

Dehydrated, drained and cooked oysters are seasoned by immersing in heated seasoning liquid.

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.

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.

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 ℃.

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%).

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).

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.

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.

Hereinafter, examples of the present invention will be described in more detail, but the scope of the present invention is not limited thereto.

Oysters folded in the spawning period in the Tongyeong neighborhood farm were frozen and stored frozen at -25 ℃, and thawed naturally.

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 ℃.

Oysters were manufactured under various conditions using the above materials, and the optimum conditions were set by measuring the effects at that time.

The measuring method used in the present Example is as follows.

(1) General Ingredients and Glycogen

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) Volatile basic nitrogen, viable cell number and coliform group

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) color tone

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) X-min nitrogen and free amino acids

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.

X-min nitrogen content was expressed as the amount of nitrogen measured by the semimicro Kjeldahl method of the pretreated sample.

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) water activity

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) organization

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) total amino acids

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) fatty acids

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) mineral

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 Sensory evaluation and statistical processing

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.

Example 1 Effect of Juiceless Dipping

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.

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.

Item Example 1 Comparative Example 1 X minutes nitrogen (mg / 100g) 294.5 ± 4.0 366.2 ± 16.2 hue L (brightness) 59.1 ± 0.8 56.1 ± 0.4 a (red) 1.1 ± 0.2 1.1 ± 0.2 b (yellow) 11.3 ± 0.7 9.7 ± 0.5 ΔE (color difference) 39.2 ± 0.6 41.8 ± 0.3 Sensory evaluation incense 4.0 ± 0.8 ^a 3.0 ± 0.0 ^b hue 4.3 ± 0.8 ^a 3.0 ± 0.0 ^b

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.

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.

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.

<Examples 2 to 3, Comparative Examples 2 to 4> Effects according to the presence and seasoning and drying time

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.

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.

Item Example 2 Example 3 Comparative Example 2 Comparative Example 3 Comparative Example 4 Moisture content (g / 100g) 62.1 ± 0.6 48.9 ± 0.4 45.4 ± 0.3 38.4 ± 0.3 35.7 ± 0.3 Volatile Base Nitrogen (mg / 100g) 23.3 ± 2.0 25.2 ± 1.8 24.4 ± 1.5 28.9 ± 0.0 31.5 ± 1.0 X minutes nitrogen (mg / 100g) 247.6 ± 3.8 425.7 ± 5.0 475.6 ± 4.9 473.9 ± 4.0 501.8 ± 0.0 hue L (brightness) 34.2 ± 0.1 23.6 ± 0.3 28.4 ± 0.3 24.5 ± 0.2 24.1 ± 0.4 a (red) 2.5 ± 0.2 1.2 ± 0.1 2.1 ± 0.3 2.2 ± 0.5 2.5 ± 0.1 b (yellow) 16.7 ± 0.3 12.1 ± 0.1 11.3 ± 0.4 11.1 ± 0.4 8.8 ± 0.5 ΔE (color difference) 64.8 ± 0.1 74.2 ± 0.3 69.4 ± 0.2 73.2 ± 0.2 73.7 ± 0.1 Hardness (g / ㎠) 181.3 ± 14.3 188.5 ± 8.2 204.4 ± 1.2 275.6 ± 12.2 299.2 ± 13.2 Sensory evaluation incense 3.3 ± 0.5 ^b 3.8 ± 0.5 ^a 3.0 ± 0.0 ^bc 2.3 ± 0.5 ^c 1.8 ± 0.4 ^d hue 3.9 ± 0.4 ^a 3.3 ± 0.5 ^b 3.0 ± 0.0 ^bc 3.0 ± 0.5 ^bc 1.9 ± 0.9 ^c flavor 3.8 ± 0.0 ^ab 4.0 ± 0.5 ^a 3.0 ± 0.0 ^c 3.6 ± 0.0 ^ab 3.4 ± 0.0 ^b Organization 2.7 ± 0.5 ^bc 3.7 ± 0.5 ^a 3.0 ± 0.0 ^b 3.3 ± 0.3 ^ab 2.3 ± 0.5 ^c

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. ).

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.

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.

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.

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.

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.

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.

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.

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.

The oyster-worked product was harder due to the increase in hardness as the drying time elapsed.

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.

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.

Example 4 Effect of Coating

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.

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.

ingredient Example 4 Example 3 Moisture content (g / 100g) 50.2 ± 0.6 48.9 ± 0.4 X minutes nitrogen (mg / 100g) 386.1 ± 3.9 425.7 ± 5.0 hue L (brightness) 25.7 ± 0.4 23.6 ± 0.3 a (red) 2.4 ± 0.2 1.2 ± 0.1 b (yellow) 10.0 ± 0.3 12.1 ± 0.1 ΔE (color difference) 71.8 ± 0.4 74.2 ± 0.3 Hardness (g / ㎠) 229.8 ± 3.2 188.5 ± 8.2 Sensory evaluation hue 3.7 ± 0.5 ^a 3.0 ± 0.0 ^b Organization 3.8 ± 0.6 ^a 3.0 ± 0.0 ^b

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.

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.

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.

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.

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.

<Examples 5-8> Effect of Sterilization

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.

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.

Item Example 5 Example 6 Example 7 Example 8 Example 4 Moisture content (g / 100g) 48.5 ± 0.5 48.6 ± 0.5 47.3 ± 0.2 46.3 ± 0.2 50.2 ± 0.7 Volatile Base Nitrogen (mg / 100g) 28.6 ± 1.0 29.3 ± 1.0 29.2 ± 2.0 32.5 ± 0.0 26.2 ± 1.3 X minutes nitrogen (mg / 100g) 419.6 ± 0.0 525.2 ± 0.0 530.1 ± 0.0 584.8 ± 0.0 386.1 ± 3.9 hue L (brightness) 24.0 ± 0.6 24.3 ± 0.2 21.7 ± 0.5 21.2 ± 1.0 25.7 ± 0.4 a (red) 2.0 ± 0.2 3.9 ± 0.4 3.7 ± 0.1 3.6 ± 0.2 2.4 ± 0.2 b (yellow) 10.8 ± 0.4 10.9 ± 0.9 10.4 ± 0.1 9.2 ± 0.2 10.0 ± 0.3 ΔE (color difference) 73.6 ± 0.7 73.4 ± 0.3 75.9 ± 0.5 76.2 ± 1.0 71.8 ± 0.4 Hardness (g / ㎠) 207.3 ± 4.4 201.7 ± 5.8 185.5 ± 2.2 171.9 ± 9.5 229.8 ± 3.2 Sensory evaluation incense 2.7 ± 0.6 ^ab 2.8 ± 0.4 ^ab 2.4 ± 0.5 ^b 2.1 ± 0.5 ^b 3.0 ± 0.0 ^a hue 2.8 ± 0.2 ^a 2.7 ± 0.4 ^a 2.0 ± 0.0 ^b 1.7 ± 0.5 ^b 3.0 ± 0.0 ^a Organization 2.5 ± 0.3 ^b 2.3 ± 0.5 ^bc 1.5 ± 0.5 ^c 1.6 ± 0.4 ^c 3.0 ± 0.0 ^a Viable cell count (CFU / g) 10 Not detected Not detected Not detected Unmeasured Coliform group (MPN / 100g) Not detected Not detected Not detected Not detected Unmeasured

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).

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.

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.

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.

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.

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.

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.

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.

Example 9,10 and Comparative Example 5 Comparison of seasoned and coated oysters and thawed oysters under optimum conditions

The oyster processed product was manufactured on the optimum conditions obtained from the said Example (1-8).

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.

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.

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.

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.

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).

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.

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.

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.

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.

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.

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.

Optimum Seasoning and Composition of Amino Acids in Coated Oysters

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.

amino acid Example 10 Comparative Example 5 Mg / 100g % to total amino acid Mg / 100g % to total amino acid Aspartic acid 2385.9 9.8 2690.6 9.9 Threonine 1284.9 5.3 1413.5 5.2 Serine 1256.0 5.2 1400.6 5.2 Glutamic acid 3592.9 14.8 3976.2 14.6 Proline 1414.9 5.8 1492.3 5.5 Glycine 1232.0 5.1 1262.3 4.6 Alanine 1327.1 5.5 1529.6 5.6 Cysteine 215.2 0.9 250.7 0.9 Valine 1343.3 5.5 1439.0 5.3 Methionine 938.5 3.9 1074.7 4.0 Isoleucine 1206.0 5.0 1302.5 4.8 Leucine 1732.5 7.1 1991.8 7.3 Tyrosine 1194.9 4.9 1265.8 4.7 Phenylalanine 1366.6 5.6 1355.4 5.0 Histidine 621.3 2.6 721.3 2.7 Lee Sin 1740.0 7.2 2154.1 7.9 Arginine 1447.6 6.0 1861.1 6.8 Total amino acid content 24299.5 100.0 27181.2 100.0

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.

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.

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.

Therefore, it can be seen that the processed oyster of the present invention preserves the nutrition of the oyster.

Fatty Acid Composition of Optimal Seasoned and Coated Oysters

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.

fatty acid Example 10 Comparative Example 5 Saturated acid 14: 0 8.3 9.1 15: 0 iso 0.2 0.3 15: 0 1.0 1.1 16: 0 25.5 24.7 18: 0 3.1 3.3 20: 0 0.2 0.2 sub Total 38.3 38.7 Monoacid  16: 1n-7 3.9 4.7  16: 1n-5 0.3 0.4  18: 1n-9 2.3 2.5  18: 1n-7 4.8 5.4  18: 1n-5 0.2 0.2  20: 1n-7 0.2 0.4  22: 1 n-9 0.3 0.3 sub Total 12.0 13.9 Polyenoic acid  16: 2n-4 0.6 0.6  16: 3n-4 1.0 1.2  18: 2n-6 1.2 1.3  18: 2n-4 0.6 0.6  18: 3n-6 0.3 0.3  18: 3n-4 0.4 0.3  18: 3n-3 1.3 1.3  18: 4n-3 4.3 4.4  20: 4n-6 2.8 3.0  20: 4n-3 1.5 1.7  20: 5n-3 23.5 20.2  21: 5n-3 1.7 1.9  22: 4n-6 0.1 0.1  22: 5n-6 0.2 0.3  22: 5n-3 0.8 0.8  22: 6n-3 9.3 9.4 sub Total 49.6 47.4

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%).

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%).

Therefore, it can be seen that the processed oyster of the present invention preserves the nutrition of oysters even in fatty acids.

Mineral content of seasoned and coated oysters in optimum condition

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.

Mineral Example 10 Comparative Example 5 calcium 42.6 ± 0.3 38.7 ± 0.2 sign 254.5 ± 1.3 245.2 ± 2.9 magnesium 47.8 ± 0.3 41.8 ± 0.2 potassium 222.4 ± 2.2 206.8 ± 10.7 zinc 9.0 ± 0.1 11.2 ± 0.1

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).

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. ).

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.

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)

Juice-free dipping step of immersing the oysters in juice of 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 Method for producing a processed oysters comprising the sterilization step of sterilizing the packaged oysters. delete delete delete delete The method of claim 1, Method of producing a processed oyster, characterized in that it further comprises a coating step to give a gloss after the drying step. The method of claim 6, 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. The method of claim 1, 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. An oyster processed product manufactured by the method according to any one of claims 1 and 6 to 8.