KR101015043B1 - Surimi gel manufacturing method of Pleurotus eryngii and cuttlefish - Google Patents
Surimi gel manufacturing method of Pleurotus eryngii and cuttlefish Download PDFInfo
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- KR101015043B1 KR101015043B1 KR1020080053830A KR20080053830A KR101015043B1 KR 101015043 B1 KR101015043 B1 KR 101015043B1 KR 1020080053830 A KR1020080053830 A KR 1020080053830A KR 20080053830 A KR20080053830 A KR 20080053830A KR 101015043 B1 KR101015043 B1 KR 101015043B1
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- 244000252132 Pleurotus eryngii Species 0.000 title claims description 13
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A23V2200/00—Function of food ingredients
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Abstract
본 발명은 오징어와 새송이 버섯을 이용한 어묵 제조 방법에 관한 것으로, 새송이 버섯을 이물질을 제거하고 세척한 후 믹서에 넣어서 분쇄한 새송이버섯 곤죽35-45중량%와, 껍질을 제거하고 세절하여 혼합 분쇄한 오징어 분쇄물 55-65중량%를 주성분으로 하여 어묵을 찌는 방법으로 제조하여, 건강개선에 효과가 있도록 한다.The present invention relates to a method of manufacturing fish paste using squid and scallop mushroom, 35-45% by weight of crushed sedge mushroom grinds and shredded mushrooms put in a mixer after removing and washing foreign mushrooms Prepared by steaming fish paste with 55-65% by weight of squid pulverized powder as main ingredients, it is effective for improving health.
오징어, 새송이버섯, 어묵 Squid, King Mushroom, Fish Cake
Description
본 발명은 오징어와 새송이버섯을 이용한 어묵 제조 방법에 관한 것이다.The present invention relates to a method for manufacturing fish cake using squid and matsutake mushroom.
어묵은 원료어육에 염을 첨가하여 우육 구성 근원섬유 단백질인 미오겐과 액틴을 용출시키고, 이들을 적절히 가열변성시킴으로써 제조되어지는 점탄성의 질감을 가지는 어패류 가공제품이다, Fish paste is a processed fish and shellfish processed product with viscoelastic texture prepared by adding salt to raw fish meat, eluting myogen-derived protein myogen and actin, and heat-modifying them appropriately.
그러므로 어패류의 종류에 따라 염에 의해서 용출 및 변성(망상구조형성)되어지는 액토미오신의 서상이 다를 수 있고, 그 결과 다양한 질감의 어묵이 제조될 수 있는 특징이 있다.Therefore, depending on the type of fish and shellfish may be different from the book of the actomiosin that is eluted and modified by the salt (network structure formation), as a result there is a feature that can be prepared fish cakes of various textures.
그러나, 통상의 어묵은 기름에 튀겨서 생산하는 것으로 튀김과정에서 발생되는 트랜스지방에 의하여 건강에 이롭지 않을 뿐 아니라, 기름은 소비에 높은 열량이 요구되므로 튀김방식으로 제조된 어묵의 과다 섭취는 비만의 원인이 되기도 한다.However, it is not only beneficial to health due to the trans fat produced during the frying process, but also because the high calorie consumption is required for oil consumption, excessive intake of the fish paste produced by frying methods causes obesity. It can also be.
그리고 최근, 고령화 사회를 맞이하여 웰빙 식생활에 대한 관심이 높아지면서 건강, 장수 기능성 식단개발에 대한 필요성이 증대되고 있다.In recent years, as the aging society becomes more concerned about the well-being diet, the necessity for developing a healthy and long-term functional diet is increasing.
이러한 건강 장수 기능성 식단을 만족하는 식재료 중에는 오징어와 버섯 등이 있다.Among the ingredients that satisfy this healthy longevity functional diet are squid and mushrooms.
이 중 우리나라의 동해안에서 대량 어획되는 오징어에는 아미노산의 일종으로 분류되는 타우린이 다량 함유되어 있다. 타우린은 아미노술폰산(aminosulfonic acid)의 일종으로 광범위한 생리활성 특성을 갖추고 있어 건강/장수생활을 위해서는 섭취하여야 할 기능성 물질이다.(Hayes, K.C. and Sturman, J. A. : Taurine in metabolism. In "Ann. Rev. Nutr." Darby, W. J., Broquist, H.P and Olson, R.E.(eds.), Annual Review Inc. Palo Alto, California, Vol 2, p401 (1981))(Sturman, J. A. and Hayes, K.C.: The biology of taurine in nutrition and development, In "Advance in nutritional research" Draper, H. H.(ed), plenum Press, New York Vol. 3, p.231(1980))(Geggel, H. S., Ament, M. E., Heckenlively, J. R., Martin, D. A and Kopple, J. D. : Nutritional requirement for taurine in patients receiving long-term parenteral nutrition. N. Engl. J. Med., 312, 142 (1985))(Sugiyama, K, H Kanamori and H. Takeuchi. 1992 Effect of cholesterol-loading on plasma and tissue levels in rats. Biosci. Biotechnol. Biochem., 56(4), 676~677)(Sugiyama, K, A. Ohishi, Y. Ohnuma and K. Muramatsu. 1989. Comparison between the plasma cholesterol-lowering effects of glycine and taurine in rat fed on high cholesterol diets. Agric. Biol. Chem., 53 (6), 1647~1652)(Sakahruchi, T 1989. The metabolism, biological function, and nutrition availability of taurine. Heath Digest, 4, 1~9)(Mochizuki, H., H Oda and H. Yokogoshi. 1998. Increasing effect of dietary taurine on the serum HDL-cholesterol concerntration in Rats. Biosci. Biotechnol. Biochem)Among them, squids caught in the east coast of Korea contain a large amount of taurine, which is classified as an amino acid. Taurine is a type of aminosulfonic acid that has a wide range of physiologically active properties and is a functional substance to be consumed for health and longevity. (Hayes, KC and Sturman, JA: Taurine in metabolism.In "Ann. Rev. Nutr. "Darby, WJ, Broquist, HP and Olson, RE (eds.), Annual Review Inc. Palo Alto, California, Vol 2, p401 (1981)) (Sturman, JA and Hayes, KC: The biology of taurine in nutrition and development, In "Advance in nutritional research" Draper, HH (ed), plenum Press, New York Vol. 3, p.231 (1980)) (Geggel, HS, Ament, ME, Heckenlively, JR, Martin, D A and Kopple, JD: Nutritional requirement for taurine in patients receiving long-term parenteral nutrition.N. Engl. J. Med., 312, 142 (1985)) (Sugiyama, K, H Kanamori and H. Takeuchi. 1992 Effect. of cholesterol-loading on plasma and tissue levels in rats.Biosci.Biotechnol.Biochem., 56 (4), 676-677) (Sugiyama, K, A. Ohishi, Y. Ohnuma and K. Muramatsu. 1989. Comparison between the plasma cholesterol-lowering effects of glycine and taurine in rat fed on high cholesterol diets. Agric. Biol. Chem., 53 (6), 1647-1165) (Sakahruchi, T 1989. The metabolism, biological function, and nutrition availability of taurine.Heat Digest, 4, 1-9) (Mochizuki, H., H Oda and H. Yokogoshi. 1998.Increasing effect of dietary taurine on the serum HDL-cholesterol concerntration in Rats.Biosci.Biotechnol.Biochem)
또한 버섯류는 저칼로리, 친환경, 유기농식품이라는 의미에서 소비자들의 수요가 꾸준히 증가하고 있는 식품이며(Huxtable, R. J.: Physiological actions of taurine. Physiol. Rev., 72, 101 (1992))(Hayes, K.C. and Sturman, J. A. : Taurine in metabolism. In "Ann. Rev. Nutr." Darby, W. J., Broquist, H.P and Olson, R.E.(eds.), Annual Review Inc. Palo Alto, California, Vol 2, p401 (1981)), 항산화 작용, 항바이러스 효과, 항염증 효과, 함암 및 면역제어 효과 (Sturman, J. A. and Hayes, K.C.: The biology of taurine in nutrition and development, In "Advance in nutritional research" Draper, H. H.(ed), plenum Press, New York Vol. 3, p.231(1980))(Geggel, H. S., Ament, M. E., Heckenlively, J. R., Martin, D. A and Kopple, J. D. : Nutritional requirement for taurine in patients receiving long-term parenteral nutrition. N. Engl. J. Med., 312, 142 (1985))가 있고, 특히 버섯류에 다량 함유된 식물성 스테로이드류들은 혈중 콜레스테롤 수준 억제효과가 뛰어나는 등(Sugiyama, K, H Kanamori and H. Takeuchi. 1992 Effect of cholesterol-loading on plasma and tissue levels in rats. Biosci. Biotechnol. Biochem., 56(4), 676~677)(Sugiyama, K, A. Ohishi, Y. Ohnuma and K. Muramatsu. 1989. Comparison between the plasma cholesterol-lowering effects of glycine and taurine in rat fed on high cholesterol diets. Agric. Biol. Chem., 53 (6), 1647~1652) 건강 장수식단용 소재로도 손색이 없는 식품 품목이다.In addition, mushrooms are foods that have been steadily increasing in consumer demand in the sense of low-calorie, eco-friendly and organic foods (Huxtable, RJ: Physiological actions of taurine.Physiol. Rev., 72, 101 (1992)) (Hayes, KC and Sturman , JA: Taurine in metabolism.In "Ann. Rev. Nutr." Darby, WJ, Broquist, HP and Olson, RE (eds.), Annual Review Inc. Palo Alto, California, Vol 2, p401 (1981)), Antioxidant, antiviral, anti-inflammatory, anticancer and immune control effects (Sturman, JA and Hayes, KC: The biology of taurine in nutrition and development, In "Advance in nutritional research" Draper, HH (ed), plenum Press , New York Vol. 3, p. 231 (1980)) (Geggel, HS, Ament, ME, Heckenlively, JR, Martin, D. A and Kopple, JD: Nutritional requirement for taurine in patients receiving long-term parenteral nutrition. N. Engl. J. Med., 312, 142 (1985)), and in particular, vegetable steroids contained in large amounts in mushrooms Sugiyama, K, H Kanamori and H. Takeuchi. 1992 Effect of cholesterol-loading on plasma and tissue levels in rats.Biosci.Biotechnol.Biochem., 56 (4), 676 ~ 677 Sugiyama, K, A. Ohishi, Y. Ohnuma and K. Muramatsu. 1989. Comparison between the plasma cholesterol-lowering effects of glycine and taurine in rat fed on high cholesterol diets. Agric. Biol. Chem., 53 (6), 1647 ~ 1652) It is a good food item for health longevity food.
특히 새송이 버섯은 육질이 치밀하고 씹는 맛이 자연송이와 비슷하며, 저장성이 좋은 큰 느타리 버섯으로 1997년경부터 인공재배하면서 ?새송이버섯?이라는 상품명으로 시판되고 있다. In particular, the Pleurotus eryngii mushroom has a fleshy, chewable taste similar to that of natural oyster, and is a large oyster mushroom with good shelf life.
이러한 새송이 버섯은 대부분의 버섯이 항산화력을 지닌 비타민 C가 없거나 매우 적은 데 비하여 비타민 C가 느타리버섯의 7배, 팽이버섯의 10배나 많이 함유되어 있다. 일반 버섯에 주로 함유된 비타민 B1과 B2, 나이아신 등은 검출되지 않지만, 다른 버섯에는 거의 없는 비타민 B6가 많이 함유되어 있고, 악성빈혈 치유인자로 알려진 비타민B12도 미량 함유되어 있다. 전당 함량이 높은 편이고, 조지방 함량은 표고버섯의 2배이다. 필수아미노산 10종 가운데 9종을 함유하고 있고, 칼슘과 철 등 신진대사를 원활하게 도와주는 무기질의 함량도 다른 버섯에 비하여 매우 높다.These mushrooms contain most of the mushrooms that do not have or have very little vitamin C, which contains about 7 times more vitamin C and 10 times more than the enoki mushroom. Vitamins B1 and B2, niacin, etc., which are mainly contained in normal mushrooms, are not detected, but they contain a lot of vitamin B6, which is rarely found in other mushrooms, and a small amount of vitamin B12, which is known as a cure factor for pernicious anemia. High in sugar content, crude fat is twice as much as shiitake. It contains 9 of the 10 essential amino acids, and its mineral content, which helps metabolism, such as calcium and iron, is much higher than other mushrooms.
그리고, B글루칸을 포함하는 헤미셀룰로오스의 함량이 높고, 특히 생 버섯의 경우에는 수분함량이 상당히 높기 때문에, 믹서로 갈아서 페이스트 상태로 만들면, 버섯자체의 수분과 다당류들 간의 상호작용 결과 점탄성이 있는 곤죽을 형성한다.In addition, since the content of hemicellulose containing B-glucan is high, and especially in the case of fresh mushrooms, the moisture content is quite high, and when the grind is mixed with a mixer to form a paste, the viscoelastic porcelain is formed as a result of the interaction between the water itself and the polysaccharides of the mushroom itself. Form.
이러한 새송이 버섯은 소비가 확대되면서 인공재배를 통한 대량 생산이 가능하게는 되었으나, 신선한 상태로의 장기간 저장이 어렵고, 최근에는 수요 공급의 균형이 적절히 이루어 지지 않아 가격이 폭락하는 등 생산 농가의 피해가 심각한 실정이다. As the consumption of the Pleurotus larvae increases, it is possible to produce large quantities through artificial cultivation, but it is difficult to store it in a fresh state for a long time. Serious situation.
그러므로 연중 수확이 가능하게 된 버섯을 건강 장수식단용 식품으로 이용하기 위한 적절한 가공방법을 모색함으로써 고부가가치를 가지는 건강 기능성 식품으로의 개발이 필요하다.Therefore, it is necessary to develop a healthy functional food with high added value by searching for an appropriate processing method for using mushrooms that can be harvested throughout the year as a food for healthy longevity.
본 발명은 상기한 바와 같은 건강 기능성 식품 개발의 요구와 농가의 경제적 손실 문제를 해결하기 위하여, 어패류 중 지질의 함량이 거의 없는 오징어와 새송이 버섯 및 버려지는 부산물을 이용하여 튀기지 않고 찌는 어묵을 제조하는 데 목적이 있다.The present invention is to produce a steaming fish cake without frying using squid, mushrooms and discarded by-products with little lipid content of fish and shellfish, in order to solve the needs of health functional food development and farmhouse economic loss as described above There is a purpose.
상기한 목적을 달성하기 위한 본 발명의 특징은 새송이버섯을 이물질을 제거하고 세척한 후 믹서에 넣어서 분쇄한 새송이버섯 곤죽35-45중량%와, 껍질을 제거하고 세절하여 혼합 분쇄한 오징어 분쇄물 55-65중량%를 주성분으로 하여 어묵을 제조한다.The characteristics of the present invention for achieving the above object is 35-45% by weight of crushed oyster mushrooms porridge crushed by removing the foreign matter and washed in the mushroom after removing the foreign matter, crushed squid pulverized to remove and shredded 55 Fish paste is prepared using -65% by weight as a main component.
그리고, 상기한 어묵 제조방법에서 상기한 새송이버섯 곤죽과 오징어 분쇄물 총 중량 100%를 기준으로 소금 1-7중량%, 설탕 1-5중량% 및 글루텐 5-10중량% 첨가한다.In addition, 1-7% by weight of salt, 1-5% by weight of sugar, and 5-10% by weight of gluten are added based on the total weight of 100% of the mushroom and mushroom squid crushed in the fish paste manufacturing method.
한편, 상기한 어묵은 어묵 중심 온도가 60-80℃가 되도록 증기로 20-60분간 가열하고 -5~5℃ 냉수에서 10-20분간 냉각한다.On the other hand, the fish paste is heated for 20-60 minutes with steam so that the fish cake center temperature is 60-80 ℃ and cooled for 10-20 minutes in -5 ~ 5 ℃ cold water.
상기한 바와 같이 구성된 본 발명에 의하면 어패류 중 지질의 함량이 거의 없는 오징어를 이용하고 찌는 방법으로 어묵을 제조하므로 지방이 최저의 상태가 되므로 다이어트 식품 및 건강 기능성 식품으로 이용할 수 있게 된다.According to the present invention configured as described above, since the fish paste is prepared by steaming and using the squid having almost no lipid content in the fish and shellfish, the fat becomes the lowest state, so that it can be used as a diet food and a health functional food.
그리고, 새송이 버섯 및 버려지는 부산물을 이용하므로 새송이버섯의 활용성을 향상시켜 농가의 수익성 개선 효과가 있다.In addition, by using the mushrooms and discarded by-products, there is an improvement in the profitability of the farmhouse by improving the utilization of the mushrooms.
또한, 새송이 버섯의 유용한 성분을 이용하므로 건강식단을 제공할 수 있게 되어 건강개선에 효과가 있다. 특히, 새송이 버섯은 칼로리가 낮고 무기질이 풍부하고 오징어는 일반 어묵의 재료로 쓰이는 흰살 생선보다 타우린이 더 풍부하게 함유되어 있기 때문에 이들을 동시에 사용한 어묵은 혈중 콜레스테롤을 낮추는데 탁월한 효과가 있다.In addition, it is possible to provide a healthy diet because it uses the useful components of the mushrooms are effective in improving health. In particular, Pleurotus mushrooms are low in calories, rich in minerals, and squid are richer in taurine than white fish, which is a common fish paste.
이하 본 발명의 실시예를 첨부된 도면을 참조하여 살펴본다.Hereinafter, an embodiment of the present invention will be described with reference to the accompanying drawings.
1. 재료 및 방법 1. Materials and Methods
(1) 재료 (1) material
새송이 버섯은 시장성이 없는 새송이버섯을 한솔영농조합법인으로부터 공급받았고, 오징어(국내산, 이마트), 글루텐(예영상사)외에 식염은 시판되는 순도 99% 이상의 정제염(한주소금), 설탕(백설정백당 ,CJ주식회사)을 사용하였다.Fresh pine mushrooms were supplied from Hansol Agricultural Co., Ltd. without marketability, and salts other than squid (domestic, E-Mart), gluten (Yeongsa) were sold over 99% of refined salt (Hanjugeum), sugar (baekbaekbaekdang, CJ). Co., Ltd.) was used.
(2) (2) 새송이버섯King Mushroom 함유 어묵 제조 Containing fish paste
새송이 버섯 첨가 어묵은 표 1에 의한 각각의 배합비에 따라서 제조하였다. Fish mushrooms were added according to the respective mixing ratios according to Table 1.
새송이 버섯은 상품성이 있는 것을 사용하거나, 상품성이 없는 새송이 버섯 재재 부산물 즉 상품성이 있는 새송이버섯을 채취하고 남은 상품성이 없는 새송이 버섯을 이물질을 제거하고 세척한 후 믹서에 넣어서 곤죽이 되도록 분쇄한다. 이 때, 새송이 버섯 자체의 수분에 의하여 분쇄과정에서 별도의 물을 첨가하지 않더라도 새송이버섯은 분쇄를 통하여 곤죽이 된다.The Pleurotus eryngii is used with commercially available or non-commodity Pleurotus mushroom ash by-products, ie, Pleurotus eryngii, which is commercially available, is collected and the remaining non-commercial Pleurotus mushroom is removed and washed, and then put into a mixer and crushed to a gruel. At this time, even if you do not add water in the grinding process by the moisture of the mushroom mushroom itself, the mushroom mushroom is a grind through the grinding.
냉동 보관된(-20℃) 오징어를 -5℃ 전후로 한 후 껍질을 제거하고 세절하여 계량을 통하여 소금과 함께 혼합기(Mixing Jar, Kitchen Aid K5SS, USA)에서 10분 동안 혼합 분쇄하고, 설탕, 글루텐, 상기한 새송이 버섯 곤죽을 넣고 20분간 혼합하였다.Freeze stored (-20 ℃) squid around -5 ℃ and then peeled, shredded and weighed with salt for 10 minutes in a mixer (Mixing Jar, Kitchen Aid K5SS, USA). , And put the mushroom mushroom porridge described above and mixed for 20 minutes.
길이 50mm, 너비 30mm, 높이 30mm의 틀에 상기한 혼합물을 충전하여 성형하고, 어묵 중심 온도가 75℃가 되도록 증기로 40분간 가열하고 냉수에서 15분간 냉각시켰다.The above mixture was molded into a mold having a length of 50 mm, a width of 30 mm, and a height of 30 mm, and heated for 40 minutes with steam and cooled in cold water for 15 minutes so that the fish cake center temperature was 75 ° C.
(3) 측정방법(3) Measuring method
- 물성 측정 -Property measurement
새송이버섯 첨가 어묵의 물리적 특성은 선 레오미터(Sun Rheometer)(COMPAC-100Ⅱ)를 사용하여 탄성(springness), 응집성(cohesiveness), 검성(gumminess) 등을 측정하였고, 측정 조건은 표 2와 같다.The physical properties of fish paste added with Pleurotus eryngii were measured using spring Rheometer (COMPAC-100II) to measure springness, cohesiveness, gummminess, and the like.
사용된 시료는 초음파 커터(cutter)를 이용하여 중앙부를 30×30×20cm 크기로 잘라내어, 시료를 두 번 누를 때 얻어지는 물성(texture)을 각각 측정하였다.The sample used was cut into a 30 × 30 × 20 cm size at the center using an ultrasonic cutter, and the properties obtained when pressing the sample twice were measured.
- 색상 측정 -Color measurement
새송이버섯 첨가 어묵의 색상을 색차계(CR-200, Minolta, Japan)를 사용하여 헌터(Hunter)값(L값, lightness, a값, redness, b값, yellowness)으로 각각 표시하였으며, 사용한 표준색판은 기기의 백색도에 따라 Y=94.6, x=0.3129, y=0.3200 으로 하여, 5회 반복하여 평균값을 각각 구하였다.The color of fish paste with Pleurotus eryngii was displayed as Hunter value (L value, lightness, a value, redness, b value, yellowness) using a colorimeter (CR-200, Minolta, Japan). Was set to Y = 94.6, x = 0.3129, y = 0.3200 according to the whiteness of the instrument, and repeated five times to obtain an average value.
- - 절곡검사Bending test
3mm 두께로 자른 다음 접었을 대 나타나는 파열 상태의 정도로써 어묵의 유연성을 알 수 있는 절곡 검사를 실시하였다. 즉, 네 겹으로 접어서 균열이 생기지 않으면 AA, 두 겹으로 접어서 균열이 생기지 않으면 A, 두겹으로 접어서1/2이하로 균열이 생기면 B, 두 겹으로 접어서 전체에 균열이 생기면 C, 두 겹으로 접어서 두 조각으로 되면 D로 표시하였다. After cutting to 3mm thickness, the bending test was performed to show the flexibility of the fish paste as the degree of rupture state when it was folded. In other words, if there are no cracks due to folding in four layers, it is AA, if there is no cracking due to two layers, A, if it is cracked up to 1/2 or less, if it is cracked up to 1/2, B, if there is a crack in the whole, C is folded, The two pieces are marked with a D.
- 관능검사 -Sensory test
새송이버섯 첨가 어묵의 관능적 품질 평가는 차이 식별 검사로 실시하였으며, 패널로 선정된 10명을 대상으로 각각 실시하였다. 어묵의 품질 차이를 평가할 수 있도록 3반복 훈련시킨 후, 채점 시험법(scoring test)으로 평가하였다. 어묵의 관능적 평가는 색(color), 향(odor), 맛(taste), 부드러운 정도(softness), 씹힘성(chewiness) 및 전반적 기호도(overall preference)의 6 항목으로 시험하였고, 1은 매우 나쁘다(very poor), 2는 나쁘다(poor), 3은 보통이다(fair), 4는 좋다(good), 5는 매우 좋다(very good)로 구분 평가하였다.The sensory quality of fish paste added with Pleurotus eryngii was assessed by the difference identification test. After repeated training to evaluate the quality difference of the fish paste, it was evaluated by the scoring test (scoring test). The sensory evaluation of fish paste was tested with six items of color, odor, taste, softness, chewiness and overall preference, with 1 being very bad. poor, 2 is poor, 3 is fair, 4 is good, and 5 is very good.
2. 결과2. Results
- - 새송이버섯King Mushroom 첨가 어묵의 물성 측정 결과 Physical property measurement result of added fish paste
새송이 버섯과 오징어 함유어묵의 물성검사 결과를 표 3에 나타내었다.Table 3 shows the results of the physical test of the mushrooms containing Pleurotus eryngii and Squid.
상기에서 경도와 탄성은 A40시료에서 가장 높게 나타났고, 버섯 함유량이 높아짐에 따라 응집력과 검성이 낮게 나타났다.The hardness and elasticity were the highest in the A40 sample, and the cohesiveness and gumability were low as the mushroom content increased.
- 색상 및 -Color and 절곡Bending 측정 결과 Measurement result
색상 및 절곡 측정 결과를 표 4에 나타낸다.The color and bending measurement results are shown in Table 4.
색상은 새송이 버섯이 함유되지 않은 어묵과 비교하여 새송이 버섯 함유 어묵이 크게 차이가 없었다.The color did not differ significantly from fish paste containing Pleurotus eryngii compared with fish paste without Pleurotus eryngii.
- 관능검사 결과-Sensory test result
관능검사 결과는 표 5 및 도 1에 나타낸다.Sensory test results are shown in Table 5 and FIG. 1.
새송이 버섯을 첨가한 어묵의 향기는 첨가량이 많아질수록 선호하는 경향을 보였고, 부드러움의 정도는 버섯의 양이 많아질수록 증가하는 반면, 씹힘성은 버섯 첨가량이 증가할수록 감소하는 경향을 보이고 있다. 이는 어묵에 대한 조직감 특히 씹힘성에 대한 고정관념 때문으로 찌는 방식의 어묵에 대한 인식보다는 소비자들이 시중에서 쉽게 접하는 튀긴 방식의 어묵에 대해 적응되어 있어 버섯이 증가할수록 어묵에 기대하고 있는 조직감의 차이를 느끼고 낮은 점수를 준 것으로 판단된다. 그러나, 전체적인 선호도는 A40시료에서 가장 높게 측정되었다.The aroma of fish cake added with Pleurotus eryngii showed a tendency to be preferred as the amount added, and the softness increased with the amount of mushroom, while the chewiness tended to decrease as the amount of mushroom added. This is because of the texture of fish paste, especially the stereotype of chewability, it is adapted to fried fish cakes that consumers can easily find on the market rather than the perception of steaming fish cakes. The score is low. However, overall preference was highest in A40 samples.
도 1은 본 발명에 따른 오징어와 새송이버섯을 이용한 어묵의 관능평가 결과를 나타내는 도면1 is a view showing the sensory evaluation results of fish paste using squid and matsutake mushrooms according to the present invention
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| KR101295634B1 (en) * | 2011-05-30 | 2013-08-12 | 주식회사농심 | Manufacturing method for dried fish cake with floatability and texture |
| KR20140087943A (en) | 2012-12-31 | 2014-07-09 | 이재윤 | A method of preparing mushroom paste |
| KR20220122143A (en) | 2021-02-26 | 2022-09-02 | 농업회사법인 주식회사 엠케이바이오 | Method for manufacturing mushroom mycelium meat through mycelium culture using rice and soybeans, and mushroom mycelium meat manufactured by the manufacturing method |
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| JP2008118978A (en) * | 2006-11-15 | 2008-05-29 | Toru Ishibashi | Boiled fish paste with mushroom and method for producing the same |
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| KR101295634B1 (en) * | 2011-05-30 | 2013-08-12 | 주식회사농심 | Manufacturing method for dried fish cake with floatability and texture |
| KR20140087943A (en) | 2012-12-31 | 2014-07-09 | 이재윤 | A method of preparing mushroom paste |
| KR20220122143A (en) | 2021-02-26 | 2022-09-02 | 농업회사법인 주식회사 엠케이바이오 | Method for manufacturing mushroom mycelium meat through mycelium culture using rice and soybeans, and mushroom mycelium meat manufactured by the manufacturing method |
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