KR101009759B1 - Processing method of half dried squid clearly colored with squid ink - Google Patents

Abstract

The present invention relates to a method of manufacturing a dried squid, in which a non-edible portion is removed and a squid ink is applied to the washed squid surface to dry the squid, wherein the surface of the squid is a cationic substance, sodium chloride (NaCl) or calcium chloride ( Select one or more of CaCl ₂ ) or chitosan, mix the plum juice and water (distilled water), dissolve in plum juice adjusted to pH 3-5, apply a cation solution to the pH of 3.5-4.5, and dry the squid surface. Squid ink is applied to the surface of the squid and dried to induce ionic bonds between the anionic ink and the cationic material, which not only increases the stability of the color but also maintains the color clearly.

Squid, Color, Ink, Cationic, Plum

Description

Processing method of half dried squid clearly colored with squid ink}

The present invention relates to a method of manufacturing a dried squid, and more particularly, to a method of manufacturing a dried squid to make the color of dried squid clear while spraying squid ink.

Squid is a major component of taurine, betaine, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), etc. It contains functional ingredients and is processed or cooked in various forms such as dried squid, seasoned squid, seasoned frozen food, salted fish and sashimi.

By-products generated during processing of the squid include guts, shells, self-contained water, ink, etc. These contain ingredients such as collagen, lipids, taurine, but they cannot be used efficiently. However, most of them are being abandoned.

In particular, squid ink has mucopolysaccharides containing fucose in combination with proteins, and antitumor effects are known and many studies on their use have been made. Korean Patent Publication No. 2005-24467 proposes a seasoning and heat treatment method of squid using seaweed extract and squid ink powder, and Korean Patent Publication No. 2005-89461 proposes a method of drying raw squid treated with ink. , Korean Patent Laid-Open No. 2006-16895 proposed a method for preparing seasoned squid with seasoning liquid mixed with ink, propylene glycol, sweetener, alcohol, and the like. In addition, Korean Patent Publication No. 2006-18388 proposes a processing method of a squid vegetable using a seasoning agent consisting of D-sorbitol, salt, citric acid, sugar and the like and an aqueous solution of ink.

However, these prior arts aim to save the functionality of the squid ink by simply covering the surface of the squid by simply dipping or spraying the squid ink on the squid.

Squid ink is known as its main ingredient, melanin. Melanin is a generic term for oxidized and pigmented phenols. It is brown at low concentrations, black at high concentrations, and tyrosine is enzymatic due to the action of tyrosinase, an enzyme activated by copper. It is a material produced from the waveguide (DOPA) produced by oxidation. The structure of melanin is not exactly known, but it is made from phenolic compounds and contains many hydroxyl groups in its structure and has anionic properties as a whole. Therefore, the stronger the cation activity on the surface of the object to be applied to the ink, the more ionic bonds are promoted and the coating becomes smoother, and the stability is higher. However, by utilizing the chemical properties of melanin, a pigment component in the ink, it is more vivid and stable. There is no use of high squid ink. Most natural pigments, including melanin, show a large difference in dyeing and pigment stability with pH, but few studies have been conducted specifically.

Therefore, in the present invention, the treatment of the ink on the squid is not stained in drying and the color is clear without coming out to improve the appearance of the dried squid is to increase the marketability.

A feature of the present invention for achieving the above object, in the method of drying the squid by removing the non-edible portion and applying the squid ink on the washed squid surface, sodium chloride (NaCl) or calcium chloride which is a cationic substance on the surface of the squid Select one or more (CaCl ₂ ) or chitosan, mix the plum juice and water (distilled water), dissolve in the plum juice solution adjusted to pH 3-5 to apply a cation solution to the pH of 3.5-4.5. After the squid ink is applied to the surface of the squid and dried to induce ionic bonds between the anionic ink and the cationic material, the color stability is high and the color is maintained clearly.

In the drying process, the squid ink is mixed in a mixture ratio of plum juice of pH 2.5-5 and 10-25: 75-90 to pH 3.5-4.5, and the cation solution is applied to the dried squid surface. The squid ink mixed with the plum juice solution was first applied and then dried for 5-20 minutes at 40-45 ° C., followed by second application to dry the final moisture content to 15-25%.

On the other hand, in the drying process, the squid is removed and the dried squid and dried to be 80% of the initial weight using a variety of drying methods, such as natural drying, hot air drying and then treated with a cationic solution.

And, the salt and calcium chloride or chitosan in the above is added in 0.1-1% (w / v) to the plum juice, the cationic solution is applied to the surface by spraying or dipping method in a ratio of 1-10mL per 100g of squid.

In addition, the temperature of the drying process is maintained at 40 ℃-45 ℃, the moisture content of the final dried squid is to be 15-25%.

In manufacturing the semi-dried squid coated with ink, the coating of the ink was good in the dried squid and reduced in color by 20% by weight (w / w) compared to the weight of the raw squid, compared to the case of applying the ink to the raw squid. And high redness. The pH of the mixture of ink and plum juice was the most vivid when the pH was 4.0. In addition, the mixing ratio of the ink stock solution and plum juice solution was the highest when the color sign was 15:85 (v / v). On the surface of squid, cationic material with salt of 0.4%, calcium chloride of 0.3%, and chitosan of 0.1%, the coating of ink was the best.

Therefore, the squid according to the present invention is beneficial to the human body because it treats the ink, and the color is clear without staining in the process of drying the ink to improve the appearance of semi-dried cuttlefish to increase the marketability. have.

Hereinafter, an embodiment of the present invention will be described in more detail with reference to the accompanying drawings.

1. Materials and Methods

(1) material and pretreatment

The cuttlefish purchased Ommastrepher bartramii caught on the east coast of Korea at Pohang Fishery Market, cut off the trunk, remove the intestines, remove the intestines, wash it clean with tap water, and use it as an experimental material. .

The ink was purchased in the Pohang Fisheries Market in a liquid state and used as an experimental material while frozen at -25 ° C.

For other cationic materials, monovalent Na ions use NaCl (95% purity), divalent Ca ions use CaCl ₂ (95% purity), and NH ₂ ions use chitosan (chitolife, Korea) with a molecular weight of 400 kDa. It was.

The pH control and chitosan dissolving acid was used plum juice. Plum juice is added to 100g of plum, 100mL of distilled water, homogenized using a mixer, and then filtrate filtered with cotton cloth to prepare plum juice in the above amount. It is usually pH 3-4, adjust the pH to an appropriate level. To adjust the amount of plum and distilled water, for example, if the pH is lower than the optimum value, add more plum, and if the pH is higher than the optimum value, the amount of the plum is reduced and distilled water is added to the proper value. .

2.Measuring method

(1) measurement of color

The color of the squid surface was measured for brightness (L *), redness (a *) and yellowness (b *) using a chromameter (CR-200 Minolta, Japan).

(2) sensory evaluation

The sensory test on squid coated with ink was divided into color symbols for visual evaluation and comprehensive symbols for visual and taste evaluation.The sensory staff consisted of 15 graduate and undergraduate students who majored in food engineering. Very good (5 points), good (4 points), moderate (3 points), bad (2 points), very bad (1 point).

In addition, the color stability of the semi-dried squid prepared by applying the ink was packaged in a transparent polyethylene film having a thickness of 0.02mm and placed for 15 days at the window where sunlight enters, and then the change of color was evaluated sensually. That is, the color of the ink was very clear (5 points), clear (4 points), normal (3 points), discolored (2 points), and very much discolored (1 point).

(3) Statistical processing

All the experiments except the sensory test were shown as the average value of three experiments, and the sensory test result was the average of 15 sensory personnel.

3. Results

(One). Color of Squid Ink Squid According to Drying Difference

In order to investigate how the dryness of the cuttlefish affects the ink coating, the sample is made from raw squid and dried cuttlefish dried at 10 to 40% (w / w) of the initial weight at 40 to 45 ° C as a sample. Only the ink mixture which was not treated was applied twice.

Apply once, apply 10mL of ink mixture per 100g of squid, dry the ink mixture on the surface for 10 minutes at 40 ~ 45 ℃, and then apply 10mL of ink mixture per 100g of squid again to make final water content 20 at 40 ~ 45 ℃. Semi-dried squid was prepared by drying to% (w / w), and then brightness (L *), redness (a *) and yellowness (b *) were measured using a chromatograph, and the color symbol was examined. .

The used ink mixture was mixed with 85 mL of the plum juice solution to 15 mL of the ink stock solution, and the ink solution was adjusted to 4.0 with sodium hydroxide.

As a result, the application of the ink mixture was more uniform in red squid than in raw squid, high redness, and high color acceptability. In dried squid, 20% dried squid was more uniform in color, higher redness and higher preference than 10%, 30%, and 40% dry squid. The reason that the ink dyeability of peeled raw squid or 10% dry squid is lower than that of 20% dried squid is because the water content in tissue is excessively high and it is considered that the absorption of the ink mixture is not achieved. In addition, 30% and 40% dried squid may be due to the structural change of the surface protein of squid due to drying, so that the binding with anionic melanin in the ink mixture is not smooth.

  Dry squid Average weight
% Reduction   Brightness (L *)  Redness (a *)  Yellowness (b *) Color chart Fresh squid     0 51.45 ¹⁾   -0.35    5.16    2.45 10% dried squid    10.2    42.36   -0.48    3.22    3.87 20% dried squid    19.6    37.20   -0.52   -0.39    4.32 30% dried squid    31.4    38.09   -0.48   -0.04    3.98 40% Dried Squid    40.7    39.27   -0.42    1.25    3.32

Table 1 shows the color of the ink mixture coated squid according to the degree of drying (pH 4.0, pH 15% of the ink mixture), ¹⁾ is the average value of 10 treated samples.

(2). Squid color according to the pH of the ink

85 ml of plum juice was added to 15 ml of the stock solution, and mixed well. A mixture of pH 3, 4, 5, 6, and 7 was prepared with 1-normal sodium hydroxide solution or 10% acetic acid solution. The mixture was 40-45 ° C. It was applied twice to the surface of squid dried to 80% of the initial weight at.

In one application, 10 mL of the ink mixture was sprayed and applied per 100 g of squid, and the ink mixture on the surface was dried at 40-45 ° C. for 10 minutes, and then 10 mL was applied secondly.

The squid coated with the 1st and 2nd ink mixture is continuously dried at 40-45 ℃ to have a final water content of 20% (w / w) to produce a semi-dried squid, and then the brightness (L *) using a color difference meter. , Redness (a *) and yellowness (b *) and color palatability were investigated.

As a result, as shown in Table 2, the brightness was the lowest at pH 4.0 while the redness was the highest, resulting in a vivid squid ink color. This phenomenon is believed to be due to the highest amount of positive charges that can react with the melanin pigment in the ink near pH 4 of the squid surface protein.

  PH of the ink     Brightness (L *)    Redness (a *)    Yellowness (b *)   Color chart      3 38.56 ¹⁾    -0.22      0.47      2.13      4     37.15    -0.51     -0.38      4.38      5     39.66    -0.46      0.26      3.52      6     40.15    -0.75      0.68      3.27      7     45.34     1.20      0.97      3.12

¹⁾ is the average value of 10 treated samples.

(3). The color of squid according to the ink concentration

The thawed squid ink stock and plum juice (filtrate filtered and mixed with plum and distilled water) were mixed at 5:95 (v / v), 10:90 (v / v), 15:85 (v / v), 20: 80 (v / v), 25: 75 (v / v) to mix the ink concentration to 5%, 10%, 15%, 20% and 25% to prepare the ink mixture.

In order to adjust the pH of the plum mixture to 4.0, the pH of the mixture is adjusted to 4.0 when the pH is 4.0 or less, and when the pH is 4.0 or more, 10% acetic acid solution is added to adjust the pH to 4.0.

Next, the ink mixture was applied to the surface of the cuttlefish twice and dried at 40 to 45 ° C. to 80% of the initial weight. In one application, 10 mL of ink mixture was applied per 100 g of squid, and 10 mL was applied secondly after drying the ink mixture on the surface. The squid coated with the 1st and 2nd ink mixture is dried until the final moisture content is 20% (w / w), and then the brightness (L *), redness (a *) and yellowness (b) are measured using a color difference meter. *) And color symbols were examined.

As a result, as shown in Table 3, the 15% (v / v) mixture having the mixing ratio of the feed stock solution and the plum juice solution at 15:85 showed the highest color sign, the color of the ink was dark and even distribution. When the dilution rate was higher or lower than this, the color was light or uneven.

          Ink dilution   Brightness (L *)  Redness (a *)  Yellowness (b *)  Color chart Ink stock solution (mL) Plum juice ¹⁾
(mL)       5     95 48.21 ²⁾ -0.35 5.18     2.07      10     90 39.71 -0.23 2.73     2.85      15     85 37.20 -0.52 1.52     4.15      20     80 28.10 -0.08 -0.39     4.03      25     75 28.38 -0.08 -0.48     3.84

¹⁾ Plum juice: 100 ml of plum is added to 100 mL of distilled water, homogenized and filtered.

^{2) The} average value of 10 treated samples.

(4). Effect of pretreatment of cationic materials on color

In order to investigate the effect of pretreatment of cationic material on the surface of squid on the color of squid coated ink, fresh squid was dried to 80% of initial weight. In order to pre-treat the cation on the surface of the dried squid, experimental sections were divided into Na ⁺ (salt) treatment, Ca ⁺⁺ (calcium chloride) treatment, and NH ₂ ⁺ (water-soluble chitosan) treatment.

The concentrations of these cations were 0.2% (w / v), 0.4% (w / v) and 0.6% (w / v) solutions prepared using plum juice (pH 4.0) as a solvent and 0.1% calcium chloride. (w / v), 0.3% (w / v), 0.6% (w / v) solution and chitosan prepared 0.05 (w / v), 0.10 (w / v) and 0.15 (w / v) solutions, respectively. .

The prepared cationic solution by type and concentration was spray-coated 5 mL per 100 g of squid once on the dried squid surface. After the applied cationic liquid was dried, the ink mixture mixed in 15% (v / v) concentration in plum juice was applied twice per 100 g of squid according to the above method.

After the application of the ink mixture, dry semi-dried squid is prepared using a hot air dryer to reach the final moisture content of 20% (w / w). And yellowness (b *) and color sign.

In case of salt treatment, 0.4% (w / v) was best, and in case of calcium chloride, 0.3% (w / v) was treated with chitosan and 0.1% (w / v). In one case, color and color symbol were the best.

       Cationic material Treatment concentration (%)   Brightness (L *) Redness (a *) Yellowness (b *) Color chart Salt      0 37.20 ¹⁾ -0.52 1.52 3.17    0.20 32.45 -0.72 0.87 3.82    0.40 33.40 -0.43 1.20 4.33    0.60 36.48 -0.15 1.35 4.25 Calcium chloride     0 37.20 -0.52 1.52 3.18    0.10 35.90 -0.60 1.17 3.90    0.30 31.43 -0.20 0.93 4.44    0.60 35.05 -0.28 1.24 4.25 Chitosan     0 37.20 -0.52 1.52 3.19    0.05 34.56 -0.37 -0.47 3.91    0.10 29.56 -0.18 -0.39 4.30    0.15 29.59 -0.26 -0.40 4.22

¹⁾ Average value of 10 treated samples.

(5). Squid Ink Semi-Dried Squid Processing Method

In the above experiments on the preparation of semi-dried squid coated with ink, the dryness before application of the cationic solution was dried at 20% of the initial weight. The dyeing property was good, respectively. The salt was 0.4% in salt, 0.3% in calcium chloride, and 0.1% in chitosan, and the color of squid was the best. Therefore, the results are summarized as shown in FIG. 1 for the optimal processing of the semi-dried squid, which has a clearer color.

Frozen squid purchased and stored in frozen, fresh raw squid just cut the body, peeled and removed the internal organs, and then washed 1-2 times with tap water or washing water, using a hot air dryer of 40 ℃ ~ 45 ℃ To 80% of the initial weight to dry (1 ~ ④ of Figure 1).

Next, at least one cationic solution (eg, NaCl, CaCl ₂ and chitosan) dissolved in 100 ml of dried squid persimmon juice was selected to dissolve at least 0.4% NaCl, 0.3% CaCl ₂ and 0.1% chitosan. Use) to apply 5mL per 100g of squid and dry the surface for 10 minutes using a hot air dryer at 40 ~ 45 ℃ (⑤, ⑥ of Figure 1).

When the coated cationic solution is dried, dissolve the ink in 15% (v / v) in plum juice, and adjust the pH of the ink mixture to 4.0. 1) ⑦), the surface is dried for 10 minutes using a hot air dryer at 40 ~ 45 ℃ (⑧ of Figure 1).

Subsequently, the ink is applied secondly in the same manner as in the first application (⑨ of FIG. 1). After the ink coating is completed, the surface is dried for 10 minutes at 40-45 ° C., then trimmed to straighten the cuttlefish (Fig. 1), and then dried until the final moisture content of the cuttlefish is 20%. A semi-dried squid with a more vivid color was produced (Fig. 1).

(6). Quality Comparison of Semi-Dried Squids Treated with Inks with or without Cationic Materials

The results of comparing the quality between the cuttlefish (hereinafter referred to as the treated squid) prepared in accordance with the process of ① ~ of Figure 1 and the squid (hereinafter referred to as untreated squid) just coated with the ink on the squid are shown in Table 5.

The color acceptability was 3.09 in untreated squid, while the processed squid was 4.18 in color. The color stability of squid stored for 15 days in sunlight was 2.34 points for untreated squid and 4.75 points for untreated squid. It is believed that this is because the melanin component, which is the main component in the ink, becomes an anion and forms a strong ionic bond with the cationic material applied to the surface of the squid. In addition, it is judged that the negative ions of melanin pigment in the ink increased by adjusting the ink to pH 4.0.

The skin of the peeled squid is a protein whose main component is ionic, but its reactivity decreases when both cations and anions are exposed and the drying is too much. In addition, in the case of raw squid with a high moisture content, the ink dyeing property is not good because the ink is in a liquid state, which is considered to be a phenomenon due to difficulty in absorbing moisture.

  Experimental group          Treatment status               Quality evaluation Cationic Material ¹⁾ Ink and water ²⁾  Color chart  Color stability Comprehensive Symbol Map Raw Squid   No treatment    pH unadjusted 3.09 ³⁾    2.34 3.05 Processed squid   process   Adjust to pH 4 4.81    4.75 4.83

¹⁾ Aqueous solution containing 0.4% salt, 0.3% calcium chloride and 0.1% water-soluble chitosan.

²⁾ Mix 85 mL of distilled water with 15 mL of the stock solution.

³⁾ Average value of 10 treated samples

1 is a flow chart showing a method of manufacturing a dried squid according to the present invention.

Claims (5)

In the method of drying the squid by removing the non-edible portion and coating the squid ink on the washed squid surface, At least one cationic substance, sodium chloride (NaCl), calcium chloride (CaCl ₂ ) or chitosan, is dissolved on the surface of the cuttlefish and dissolved in 0.1-1% (w / v) in plum juice, a mixture of plum juice and water, and the pH is 3.5-4.5. After applying a cationic solution to the surface of the squid and dried, The method of manufacturing a clear squid ink trap, dried squid characterized in that the cationic solution is applied to the dried squid ink on the surface of the dried squid. The method of claim 1, wherein the washed raw squid is dried to 80% of its initial weight and then treated with a cationic solution. The method of claim 1, wherein the squid ink is mixed with plum juice and mixed at a mixing ratio of 10-25: 75-90 to pH 3.5-4.5, the cationic solution is applied to the surface of the dried squid and dried A method for producing a dried squid with a clear color squid ink hook. The mixed ink mixture of squid ink and plum juice is applied to the surface of squid first, dried at 40-45 ° C. for 5-20 minutes, and then applied secondly to obtain a final moisture content of 15-25%. The method of producing a dried squid ink squid ink hook, characterized in that the color is dried as possible. 5. The method for producing dried squid ink squid with a clear color according to any one of claims 1 to 4, wherein the water content of the final dried squid is 15-25%.

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