KR101006674B1 - abalone maturing with korean red pepper paste and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for producing red pepper paste matured abalone, more specifically, the present invention comprises the steps of steaming abalone; Adding 2 to 4 parts by weight of red pepper paste per 1 part by weight of steamed abalone; It relates to a method for preparing kochujang aging abalone comprising the step of aging at 15 ℃ to 25 ℃ for 25 to 30 days, and to a kochujang aging abalone prepared according to the above method. Gochujang matured abalone using steamed abalone of the present invention has excellent sensory properties such as nutritional properties and texture compared to the case of using live abalone or baked abalone, and has an effect of providing a new processing method using abalone. Therefore, the red pepper paste matured abalone of the present invention and its manufacturing method can provide new high value-added foods using abalone and commercialize it, thereby contributing to the increase of income of abalone fishers as well as the health of consumers.

Abalone, Gochujang, Steaming, Manufacturing Method

Description

Abalone maturing with korean red pepper paste and manufacturing method

The present invention relates to a method for producing red pepper paste matured abalone, more specifically, the present invention comprises the steps of steaming abalone; Adding 2 to 4 parts by weight of red pepper paste per 1 part by weight of steamed abalone; It relates to a method for preparing kochujang aging abalone comprising the step of aging at 15 ℃ to 25 ℃ for 25 to 30 days, and to a kochujang aging abalone prepared according to the above method.

Since aquatic products are rich in various functional sugars, minerals and vitamins among them, aquatic products have been widely used as raw materials for food, medicinal, feed or seaweed industries since ancient times. However, aquatic products are very weak in shelf life in fresh water, so processing is not necessary, or until now, aquatic products, which are large-scale resources, cannot be efficiently used. The use of aquatic products is simple, and most of them are only used as primary processed products or feed, and the development of higher-order processed products using them is required.

Abalone is a large round platter attached to the Gastropoda, Archaeogastropoda, and Halipotidae, which is more than 10 cm in size and has four to five holes in a row. It is usually attached to a reef 20 meters deep and takes four to five years to eat.

In terms of food, abalone has been known as a medicinal and functional substance since it has been highly valued since it has long been a valuable seafood product in Korea, China, and Japan, and contains various nutrients. Nutrients include vitamins, niacin proteins, sugars, selenium and calcium. Abalone is particularly rich in protein and vitamins, and has long been treated as a high-grade marine product. It has excellent effects on skin care, nourishing tonic, postpartum care, and weak constitution, and is used for medicinal purposes as well as edible. Even in oriental medicine, abalone has been shown to be effective in flatulence, fever, vision enhancement, headache, dizziness, cramps, blue eyes, traumatic bleeding, night blindness, cataracts, and fatigue recovery.

Currently, there are 6 kinds of abalone inhabited in Korea: horse abalone, black abalone, sesame abalone, sibolt abalone, five-molecules, and round abalone. It is becoming. In addition, in recent years, the trend of the consumption of food for people in Korea tends to be interested in the functional characteristics of food, so the demand of functional foods such as abalone is rapidly increasing, and this trend will be more apparent in the future. Thus, there has been a continuing need for new rollover processing methods.

Accordingly, the present inventors have studied to develop a new processed food using abalone having various functionalities, and add kochujang to steamed abalone and matured, thus completing the present invention by developing kochujang aged abalone.

It is therefore an object of the present invention to provide kochujang ripened abalone and a method of manufacturing the same.

To achieve these and other advantages and in accordance with the purpose of the present invention,

(a) steaming abalone;

(b) adding 2 to 4 parts by weight of red pepper paste per 1 part by weight of steamed abalone;

(c) provides a method for producing kochujang aged abalone comprising the step of aging at 15 ℃ to 25 ℃ for 25 to 30 days.

In order to achieve another object of the present invention, the present invention provides red pepper paste ripened abalone prepared according to the above method.

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

The present invention relates to steamed abalone aged in kochujang and a method of manufacturing the same. The method for producing steamed abalone of the present invention is characterized in that the steamed abalone is mixed with kochujang and matured at 15 ° C. to 25 ° C. for 25 to 30 days.

More specifically, the preparation of red pepper paste matured abalone of the present invention

(a) steaming abalone;

(b) adding 2 to 4 parts by weight of red pepper paste per 1 part by weight of steamed abalone;

(c) aging for 25 to 30 days at 15 ℃ to 25 ℃.

Steaming the overturning of step (a) can be carried out by conventional steaming methods existing in the art. Steaming may be carried out by applying a pressure above atmospheric pressure, but preferably at normal pressure. The steaming time is not particularly limited to a time that can be ripened to the inside of the abalone, but may be preferably 5 minutes to 30 minutes. In this case, when the steaming time is shorter than 5 minutes, the abalone is not steamed sufficiently, and when the steaming time is longer than 30 minutes, the abalone ripens too much, the loss of the contents is severe and the taste is degraded. Steamed abalone is used to remove surface moisture and slowly cool to room temperature. Prior to steaming the abalone, it is advisable to remove the shell and internal organs of the abalone and clean it.

In step (b), 2 to 4 parts by weight of red pepper paste is added to 1 part by weight of steamed abalone for aging of steamed abalone. Kochujang may use a conventional kochujang used conventionally. Kochujang combines sweetness of sugars produced by carbohydrates with amylase, sweet taste of amino acids produced by proteolytic activity of proteolytic enzymes, spicy taste of red pepper powder and salty salt, and forms a unique taste. And mixed with the abalone of the present invention can suppress the vivid taste and smell of the abalone and give a new aesthetic sense.

In step (c), the mixture of steamed abalone and red pepper paste is aged at 15 ° C to 25 ° C for 25 to 30 days. During the ripening process, abalone increases the water content and increases the amino nitrogen and volatile basic nitrogen to produce a distinctive flavor. Also in the shape, chromaticity changes such that L- corresponding to brightness, a-value of redness and b-value of yellowness gradually increase. In addition, due to the production of organic acids, the pH is lowered (acidification), the growth of microorganisms is also suppressed to maintain a constant level. Through the above process, the production of taurine as an active ingredient is increased.

Through the steps as described above, the abalone aged with Gochujang of the present invention is prepared. Gochujang aged abalone of the present invention, if necessary, can be stored and distributed by packaging in an appropriate amount by a packaging method such as vacuum, nitrogen filling.

In one embodiment of the present invention was added to three times the weight of kochujang to live abalone, baked abalone and steamed abalone and aged for 28 days at 20 ℃ to prepare each kochujang aged abalone.

In addition, in another embodiment of the present invention, the physical, chemical properties, and sensory properties of each prepared kochujang overturned abalone were confirmed. As a result, each Kochujang aged abalone increased the water content to 14.87%, 10.71%, and 7.84%, respectively, after 1 day of fermentation, and amino nitrogen reached the highest at 21 days of fermentation. The chromaticity of red pepper paste gradually increased in both L-, which is the brightness, a-value which is redness, and b-value which is yellowness. Early microorganisms of kochujang abalone were detected as 5.74, 5.70 and 5.83 log CFU / g, respectively, and after 28 days of fermentation, 6.02, 6.00 and 5.94 log CFU / g increased slightly. As the overall abalone meat of the abalone pepper was matured, the amount of organic acid produced with the pH change was 0.1N NaOH, indicating that the amount of acid produced also increased with decreasing pH. The initial volatile nitrogen of live abalone, baked abalone and steamed abalone were about 1.35 mg%, 0.90 mg%, and 2.65 mg%, respectively. 14.03 mg%, 13.76 mg% and 11.64 mg% after 1 day of aging. After 8 days of aging, the volatile basic nitrogen of abalone meat was 15.54 mg%, 13.31 mg%, and 11.31 mg%, respectively, indicating the value of normal fish meat, and steamed abalone meat was better than other abalone meat. It was also found that the red pepper paste matured abalone using steaming abalone of the present invention was superior in mechanical properties and sensuality.

Gochujang matured abalone using steamed abalone of the present invention has excellent sensory properties such as nutritional properties and texture compared to the case of using live abalone or baked abalone, and has an effect of providing a new processing method using abalone. Therefore, the red pepper paste matured abalone of the present invention and its manufacturing method can provide new high value-added foods using abalone and commercialize it, thereby contributing to the increase of income of abalone fishers as well as the health of consumers.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Experimental Method

1. Material

Abalone was used by purchasing Wandosan abalone from Mokpo City. All abalones were used for the experiment after the shells and intestines were removed. Ten abalones were taken from each experimental group, raw, roasted on a frying pan for 2 minutes, and steamed for 10 minutes. Each treatment group was prepared by mixing the abalone and kochujang at a ratio of 1: 3 (w / w), and then placed in a 500 ml sample bottle and kept in a 20 ^o C constant temperature and humidity chamber to periodically sample the changes.

2. Loss of heating

After heating the ten abalone meats for each treatment, the heating loss (%) was investigated by the following calculation method. Loss on heating (%) = (sample content before heating-sample content after heating) / sample content before heating × 100

3. Brown degree

Approximately 5 g of abalone meat was homogenized with 30 ml of 7% trichloroacetic acid (TCA) solution. It was filtered by centrifugation for 10 minutes at 2000 rpm. This process was repeated three times to prepare about 100ml. Each cooked abalone was measured for absorbance at 420 nm (A420).

4. Surface chromaticity inspection

The color of abalone was measured with a colorimeter (Colorimeter, ColorQuest, Model: Hunter Lab, Virginia, USA) and expressed as brightness (L value), redness (a value), and yellowness (b value) by Hunter scale. The dominant white plates L, a, and b values used at this time were 97.06, +0.04, and +1.84, respectively. Each roll was measured 10 times.

5. Physicochemical Analysis

The moisture content of the samples was measured by 105 ^° C atmospheric pressure drying (standard food analysis, earth culture history, co-extraction of 6 people), and the salt content was measured by Mohr method (co-development of standard food analysis, earth culture history, 6 water, etc.). pH was measured by pH meter after adding 1 ml of distilled water to 5 g of the sample and stirring for 1 hour. The titratable acidity was expressed by consumption of 0.1N NaOH titrated to pH 8.3 with 0.1N NaOH solution after adding 100 ml of distilled water to 5 g of the sample and stirring for 1 hour. Formal nitrogen was titrated to pH 8.3 with 0.1N NaOH solution, and 20 ml of neutral formalin solution was added thereto, and then titrated to pH 8.3 with 0.1N NaOH solution, and the formol nitrogen content was measured according to the following equation.

Formyl nitrogen (%) = ((A-B) × 1.4 × F × 100) / sample amount (g)

[A: sample titration amount of 0.1N NaOH solution (ml), B: titration test titration amount (ml) of 0.1N NaOH solution, F: concentration factor of 0.1N NaOH solution]

6. Volatile Base  Nitrogen compounds volatile basic nitrogen , VBN Content of

Volatile basic nitrogen compounds were measured by microdispersion method (conventional food analysis, earth culture history, and Chae-Su Gyu) with Conway container. 10 g of kochujang sample was homogenized 20 ml of 7% TCA solution for 1 minute, filtered, and 1 ml of the filtrate was placed in the outer chamber of the Conway container, 0.01N boric acid solution was placed in the chamber, and 1 ml of the Conway container was placed in the chamber. ₂ CO ₃ solution was added to the external chamber again, and then reacted at 37 ^° C. for 80 minutes in an incubator, and titrated with a standardized 0.01N HCl solution to determine the amount of volatile basic nitrogen compound (mg%).

7. Total Microbial count  And yeast fungus can

For total microbial counts, the samples were diluted 10-fold stepwise in Bufferfield's phosphate buffer (BPB), adjusted to pH 7.2 with 1N sodium hydroxide solution in a mixture of monopotassium hydrogen phosphate and water, and tryptic soy agar (Tryptic soy agar). TSA, Difco) 0.1 ml aliquots were plated and incubated in a 35 ^° C. incubator and counted after 24 to 36 hours. Yeasts and molds, like total microbial water, sample was diluted 10-fold in sterile BPB step by step, 0.1 ml aliquots in Dichloran rose bengal chloramphenicol (DRBC, Difco) medium and smeared at 25 ^o C The number of colonies shown after incubation for ˜3 days was counted.

8. Texture inspection

In order to test the texture after collecting only abalone meat from 28-day-old kochujang abalone, Rheometer (Compac-100, Sun scientific, Co., Japan) was used for 10 times of hardness, cohesiveness, elasticity, adhesiveness and crushing. Measured and expressed as average value. Rheometer measurement conditions are as follows: sample height is 10.00 mm, sample width is 1.00 mm, sample depth is 5.00 mm, critical diameter is 0.79 cm ³ , load cell is 2.00 kg, table speed 60.00 mm / min It was set as.

9. Sensory test

Raw abalone, baked abalone and steamed abalone were aged for 28 days in kochujang as described above, and then sensory tests were performed on each. The sensory test was performed by 10 trained test personnel using the 10-point scale palatability test (large value indicates higher palatability).

<Experiment Result>

1. General Ingredient Analysis

Changes in water content during aging of Gochujang abalone pre-treated in the form of fresh abalone, baked abalone, and steamed abalone are shown in Table 1 below. After 1 day of kochujang added with fresh abalone, baked abalone and steamed abalone, the water content of kochujang (43%) increased to 57.9%, 53.7% and 50.8%, respectively. This is thought to increase as the water from the abalone moves to gochujang. As the fermentation of red pepper paste is matured, the raw material is decomposed by various hydrolases during fermentation of kochujang and the free water increases, indicating that the water content of kochujang increases (see Table 2).

Parameter Abalone Baked abalone Steaming abalone weight(%) 100 88 80 Water content (%) 72.76 69.10 76.19 Browning degree 0.162 0.325 0.266 Hunter's L -value 68.63 ± 0.65 61.98 ± 0.46 71.08 ± 0.52 Hunter's a -value 0.11 ± 0.10 0.00 ± 0.29 -1.86 ± 0.10 Hunter's b -value 7.75 ± 1.24 30.79 ± 0.30 18.31 ± 0.32

Retention period (days) Moisture content (%) Abalone Baked abalone Steaming abalone 0 42.96 42.96 42.96 One 57.83 (14.87) 53.67 (10.71) 50.80 (7.84) 4 55.04 53.36 51.77 8 55.29 53.31 53.24 14 53.68 53.75 53.66 21 53.68 54.14 54.13 28 53.53 54.61 54.44

2. Abalone By cooking  According Chromatic  change

The results of measuring the chromaticity of red pepper paste during storage at 20 ^o C are shown in Table 3 below. As shown in Table 3, the L, a, and b values of kochujang were 37.17, 15.84, and 11.57, respectively. However, after 28 days of storage, the L, a, and b values of kochujang were 39.30, 17.32, and 14.45. The abalone pepper paste was 39.08, 17.66, 15.01 and the steamed abalone pepper paste was 39.15, 16.74, 14.07. In the case of kochujang, the red and yellow values of a and b are thought to be greatly influenced by the concentration of carotenoids, including capsanthin. It is assumed that the influence of carotenoids from the red pepper particles to the outside is greater than that of brown material.

Retention period (days) Cooking type Color parameters L (lightness) a (redness) b (yellowness) 0 37.17 15.64 11.57 8 Abalone 38.99 16.97 14.63 Baked abalone 38.68 16.91 14.12 Steaming abalone 38.55 16.58 13.62 14 Abalone 37.43 17.05 14.55 Baked abalone 38.49 16.36 13.70 Steaming abalone 38.42 16.52 13.82 21 Abalone 38.20 17.27 14.55 Baked abalone 38.25 17.26 14.59 Steaming abalone 37.42 18.82 16.16 28 Abalone 39.30 17.32 14.45 Baked abalone 39.08 17.66 15.01 Steaming abalone 39.15 16.74 14.07

3. Abalone Cooking VBN Change

As shown in Table 4, the initial volatile basic nitrogen of raw abalone, baked abalone and steamed abalone were found to be about 1.35 mg%, 0.90 mg%, and 2.65 mg%, respectively. Later abalone, 14.03 mg%, 13.76 mg% and 11.64 mg%, respectively. After 8 days of aging, the volatile basic nitrogen of abalone meat was 15.54 mg%, 13.31 mg%, and 11.31 mg%, respectively.

Storage period
(Work) VBN (%) Kochujang Abalone Kochujang Baked abalone Kochujang Steaming abalone 0 16.32 1.35 16.32 0.90 16.32 2.65 One 5.64 14.03 19.03 30.15 5.23 11.64 4 28.63 17.45 17.64 16.62 17.50 15.44 8 18.44 15.54 15.10 13.31 12.28 11.31 14 17.10 13.84 12.08 11.42 14.61 13.42 21 13.56 3.65 12.45 5.77 7.96 5.17 28 10.48 5.77 8.16 7.45 3.35 5.14

4. Changes of microorganisms during storage

Microbial changes during the storage period of kochujang abalone were not significantly changed as shown in FIG. Only 0.28, 0.30, 0.11 log CFU / g was increased.

5. pH And pH change

As the gochujang abalone was stored, changes in pH and acidity are shown in FIGS. 2 to 5. The longer the storage period of kochujang abalone, the higher the pH and the lower the acidity. In general, when kochujang is maintained at an appropriate temperature, acidity increases as fermentation proceeds by the microorganisms and enzymes contained, but kochujang abalone is different from this. The acidity of abalone in the abalone pepper showed a tendency to increase from 2.4 to 5.4 with decreasing pH (5.5 to 5.1) as ripening progressed.

6. Amino  Change in nitrogen

In fermented foods such as kochujang, the most important amino nitrogen content as a measure of aging and quality was measured while fermenting kochujang abalone, as shown in FIGS. 6 and 7. Kochujang's amino nitrogen was 186-198 mg% on day 8, 191-203 mg% on day 14, and 205-234 mg% on day 21, and then decreased to 164-193 mg% on day 28. On the other hand, amino nitrogen of abalone meat showed 143-165 mg% at 8 days, 173-185 mg% at 14 days, 126-167 mg% at 21 days, and 84-140 mg% at 28 days. In the early stage of fermentation of kochujang abalone, the amino acid nitrogen content of the abalone meat was high due to the high amino acid content of abalone meat.

7. Measurement of Mechanical Properties and Sensory Properties of Aged Kochujang Abalone

The results of measuring mechanical properties for each kochujang abalone are shown in Table 5. Kochujang aged abalone using steamed abalone of the present invention was found to have the highest strength, hardness, and yield point, which is presumed to be due to the dense tissue through steaming, and the texture of chewing taste was the best. Judging. Also in the sensory function, as shown in Table 6, it was found that the red pepper paste matured abalone using steamed abalone of the present invention was also excellent in taste, shape, aroma, texture and overall taste.

sample Mechanical properties Strength (g / cm ² ) Hardness (g / cm ² ) Yield Point (g / cm ² ) Abalone 1204.61 2472.45 946.10 Baked abalone 1288.52 2647.45 1012.00 Steaming abalone 1356.00 2826.62 1065.00

Sensuality Abalone Baked abalone Steaming abalone flavor 4.8 ± 2.2 6.5 ± 1.6 7.9 ± 1.4 shape 6.8 ± 1.2 8.1 ± 1.2 8.5 ± 1.3 incense 4.8 ± 2.2 6.0 ± 1.7 6.4 ± 2.3 Texture 4.3 ± 1.5 5.0 ± 1.9 7.3 ± 2.1 Holistic symbol 4.3 ± 1.4 6.4 ± 1.5 7.2 ± 2.1

As described above, gochujang aged abalone using steamed abalone of the present invention is superior to the sensory properties such as nutritional properties and texture compared to the case of using live abalone or baked abalone, providing a new processing method using abalone It works. Therefore, the red pepper paste matured abalone of the present invention and its manufacturing method can provide new high value-added foods using abalone and commercialize it, thereby contributing to the increase of income of abalone fishers as well as the health of consumers.

Figure 1 shows the change in the number of microorganisms of kochujang ripening abalone (raw: kochujang aging abalone using live abalone; roast: kochujang aging abalone using roasted abalone; steam: kochujang aging abalone using steamed abalone, as follows)

Figure 2 shows the change of pH in the kochujang portion of kochujang aged abalone.

Figure 3 shows the change of pH in the abalone portion of kochujang aged abalone.

Figure 4 shows the change in acidity (acidity) in the kochujang portion of kochujang aged abalone.

Figure 5 shows the change in acidity in the abalone portion of kochujang aged abalone.

Figure 6 shows the change in amino type nitrogen (amino type nitrogen) in the kochujang portion of kochujang aged abalone.

Figure 7 shows the change of amino nitrogen in the abalone portion of kochujang aged abalone.

Claims (2)

(a) steaming abalone; (b) adding 2 to 4 parts by weight of red pepper paste per 1 part by weight of steamed abalone; (c) a method of manufacturing red pepper paste matured abalone comprising the step of aging steamed abalone mixed with kochujang for 25 to 30 days at 15 ℃ to 25 ℃. Gochujang ripened abalone prepared according to the method of producing Gochujang aged abalone of claim 1.

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