KR101197440B1 - Retort puffer broth available for normal temperature distribution and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a method for manufacturing retort fuguk which can be distributed at room temperature, including a method for producing puffer fish broth and puffer fish complex extract which can include the optimal retort sterilization conditions and enhance the flavor of the country. It relates to a bokkuk produced thereby. More specifically, the present invention includes the step of sterilizing the soaked in the retort pouch in the manufacturing process of the retort fuguk using a blowfish in the range of 6.0 ~ 12.0 minutes Fo value, which is the optimal sterilization amount at a temperature of 115 ~ 125 ℃ It relates to a retort fuguk including a manufacturing method of retort fugukku which can be distributed at room temperature, and a step of manufacturing puffer fish broth containing hot water extract and hot pulp extract containing hot water extract and enzymatic hydrolyzate mixed with hydrothermal extract residue to maximize flavor of the country. And to a retort republic which is thereby produced. The retort sterilization step according to the present invention has an excellent effect of inhibiting the survival of microorganisms, so that it is possible to manufacture a processed goods that can be stored and distributed without changing the quality for a long time even under normal temperature conditions, and the flavor enhancement step is a retort product. In spite of its excellent taste and aroma, it is possible to contribute to the development of the seafood industry and the food industry using blowfish.

Description

Retort puguk available for distribution at room temperature and its manufacturing method {Retort puffer broth available for normal temperature distribution and method of manufacturing the same}

The present invention relates to a retort bokuk can be distributed at room temperature, and more particularly, to a retort pouch that can be stored and distributed at room temperature for a long time instant bokuk and a method for producing the bokkuk.

Blowfish, a turbulent fish, is a taxonomy of puffer fish belonging to cultivation, tyranny, self-reliance, turtle suit, thorn suit, and slum suit. There are about 40 species inhabiting Korea, coastal China, and offshore Japan. The domestic production of wild puffer fish is about 3,500 tons, and the production of about 250 tons of farmed fish is one of the popular fish species, which is rare in the single fish species, and is more than 3,800 tons. One of them has tetrodotoxin (TTX), so not all puffer fish can be eaten. Among them, there are about 10 kinds of edible fishes, including bokbok, bokbok, voluntary vest, magpie bok, milbok, eunbok, sword, solbok and bokseom. It belongs to a lower class of fish.

Although blowfish has a strong toxicity that can kill life (maximum mortality rate of 60%) even with a small amount of tetrodotoxin, it is light and clean taste due to the high content of innosin monophosphade (IMP). The taste is so comparable that it has been regarded as the foremost fish among gourmets and lovers. In addition, blowfish activates the body's alcohol degrading enzymes to help hepatic detoxification, which is excellent for preventing alcoholism and eliminating hangovers.It is rich in protein, vitamins B1 and B2, and has no triglycerides. Diabetes, neuralgia, etc.) is also included as a food suitable for the recovery of patients before and after surgery, diabetes and kidney disease. Recently, it is known to have an excellent effect in preventing and treating cancer, and is also used as an anticancer composition.

As such, the blowfish has a problem that it is difficult to use industrially, although its taste is light and nutritionally excellent fish species. In other words, because of the unique poison of the bokbok, it is sold only in the form of puffer fish soup, puffer fish sashimi, and specialty dishes in specialty restaurants. Few seafood products have been developed or released in Korea. Therefore, in order to encounter such dishes as puffer fish, you must visit a puffer fish restaurant with a puffer fish expert. In addition, with the recent development of aquaculture technology, mass production of various cultured puffer fishes, including bokbok, is possible throughout the year, so it is urgent to develop blowfish as processed products that can create high added value in addition to the existing puffer dishes. Therefore, the development of various processed products using detoxified or non-toxic blowfish while maintaining the unique flavor of blowfish will be able to meet the popularization of blowfish and new demands of consumers.

Therefore, an object of the present invention is the optimum sterilization amount of the vacuum sterilized in the retort pouch containing the puffer fish physically detoxified to manufacture a bokuk that can be stored and distributed even at room temperature without damage to long-term quality at a temperature of 115 ~ 125 ℃ It is to provide a manufacturing method of retort bokuk circulating at room temperature including the step of retort sterilization so that Fo value is in the range of 6 to 12 minutes.

In addition, another object of the present invention is to provide a method for producing a retort bokkuk that can be distributed at room temperature for a long time containing a unique puffer meat broth and a complex blowfish extract in order to produce a bokguk excellent flavor.

In addition, another object of the present invention is to provide a retort bokuk can be distributed at room temperature prepared by the method of the present invention.

In order to achieve the object of the present invention as described above, the present invention is sterilized so that the Fo value is in the range of 6 to 12 minutes at a temperature of 115 ~ 125 ℃ vacuum packed in a retort pouch using a puffer pulp treatment physically It provides a method of manufacturing a retort bokuk circulating at room temperature comprising the step.

Further, according to the present invention,

Preparing puffer fish stock;

Preparing a blowfish composite extract; And

Filling the retort pouch by mixing the broth, the complex extract, puffer fish and vegetables; And

The retort pouch at a temperature of 115 ~ 125 ° C provides a retort sterilization process that can be distributed at room temperature, including the step of retort sterilization treatment so that the Fo value is the range of 6 to 12 minutes.

In one embodiment of the present invention, the step of preparing the puffer fish broth is heated by mixing the hot water extract, purified salt, kelp, onions, radishes, green onions and green onions obtained by hot water extraction of the puffer fish treated residue for 2 to 4 hours It can be characterized.

In one embodiment of the present invention, the step of preparing a blowfish composite extract,

Hot water extraction of the detoxified puffer fish to obtain a hot water extraction mixture;

Centrifuging the hot water extraction mixture and dividing it into a supernatant and a residue;

Making a hot water extract by adjusting a solid amount of the supernatant;

Adjusting the pH of the residue to 7.5 to 8.0;

Treating the residue with hydrolyzed primary hydrolase, followed by heat treatment to produce primary hydrolysate in which primary hydrolase is inactivated;

Adjusting the pH of the first enzymatic digestion product to 6.0 to 6.5;

Treating the first enzymatic hydrolyzate with a second hydrolase and then performing heat treatment to make a second enzymatic inactivated second hydrolase;

Taking only the supernatant after centrifuging the secondary enzyme digest;

Adjusting the amount of solids in the supernatant to form a hydrothermal extraction residue enzymatic digest; And

It may be characterized in that it comprises the step of making a complex extract by mixing the hydrothermal extract residue hydrolyzate and hot water extract.

In one embodiment of the present invention, the first hydrolase in the step of making the first enzymatic digest may be an alcalase.

In one embodiment of the present invention, the secondary hydrolase in the step of making the secondary enzyme digest may be Flavorzyme (Flavourzyme).

In one embodiment of the present invention, the weight of the complex extract in the step of mixing the broth, complex extract, puffer fish and vegetables may be characterized in that 2.5 to 3.5% by weight based on the total retort.

In one embodiment of the present invention, the puffer fish may be characterized in that it is not toxic in close-up, solbok, bokbok, bokbok or self-proclaimed.

In addition, the present invention provides a retort bokuk can be distributed at room temperature prepared by the method of the present invention.

The method for producing retort bokkuk according to the present invention is an instant bokuk sealed in a retort pouch and heat sterilized at a high temperature in a high pressure heating sterilizer (retort, retort), and has an excellent microbial survival inhibitory effect. Therefore, it is expected that it can be stored and distributed without changing quality for a long time even at room temperature, providing convenience to eat Fuguguk safely and easily at home and contributing to the popularization of blowfish. In addition, the present invention is characterized by having an excellent flavor, including the blowfish complex extract and the optimum addition ratio thereof developed to meet the ever-increasing diet of consumers and maximize the flavor of the country. It has the effect that it can contribute to the development of the seafood industry and food industry using.

1 is a flow chart showing a process for producing a retort bokuk circulating at room temperature according to the present invention.
Figure 2 is a flow chart showing the extraction step of the blowfish complex extract according to the present invention.
Fig. 3 is a photograph of black buckwheat serving as a raw material of buckwheat.
4A and 4B are photographs showing the main manufacturing steps of the retort bokkuk according to the present invention, after physical detoxification of the frozen frozen bokbok go through the oil and water immersion step, boil the puffer fish after the inspection step and prepare the contents and mix the retort The retort Fuguk is filled with pouches and sterilized.

The present invention provides a manufacturing method including the optimum retort sterilization conditions for the production of retort bokuk can be stored and distributed for a long time without loss of quality even at room temperature, and at the same time to provide a unique flavor of puffer fish broth and complex extract It is characterized by providing a manufacturing method including the same.

Specifically, the manufacturing method of the bokuk can be distributed at room temperature, including the step of sterilizing the bokuk packed in the retort pouch during the manufacturing process of the retort bokkuk so that the Fo value is 6 to 12 minutes at a temperature of 115 ~ 125 ℃ and It is characterized by the method of manufacturing Fugu including a puffer fish broth containing hot water extract of puffer fish treated residue, and a composite extract obtained by mixing hot water extract and enzymatic hydrolyzed residue.

Generally, retort food is curry, hess, spicy vegetables, porridge, soup, steamed rice, hot pot, soup, meat, fish meat in single-layer plastic film or metal foil or container which is bonded to several layers and molded into pouch and other shapes. Manufactured, processed, or cooked, processed, filled, sealed, pressurized, heated, sterilized or sterilized, which means that it is edible by direct or simple cooking and is instantaneous for high preservation and easy carrying and transporting. .

On the other hand, the heat sterilization process in the retort food manufacturing process is one of the most important manufacturing process for storage and storage properties, and extreme heat treatment is essential for the inactivation of the bactericidal indicator bacterium Clostridium botulinum spores. In addition, depending on the degree of heat treatment, destruction of nutrients and texture of the contents or changes in physicochemical components and organoleptic anesthesia occurs, the quality of the heat-treated food may be reduced. However, processed products using seafood, such as blowfish, are rich in nutrients that are good for microorganisms to grow to ensure the stability and storage of food, and to produce processed products that can be distributed for a long time at room temperature without loss of quality. Instead of hot water sterilization or low temperature sterilization, high temperature heating sterilization (retort) is required to heat sterilization, and it is also necessary to identify the most optimal sterilization conditions.

That is, the present inventors analyzed the retort sterilization conditions that are not deteriorated by microorganisms and do not cause quality damage in order to produce a long-term distribution of retort bokkuk at room temperature, according to an embodiment of the present invention, The sterilization process with sterilization temperature below 115 ℃ and above 125 ℃ shows that sensory characteristics such as color, taste and texture are degraded, so the sterilization temperature range is set to 115 ~ 125 ℃ and then optimal sterilization. Based on the amount (F ₀ value), the time according to each temperature was calculated to evaluate the optimal sterilization condition with the lowest number of viable bacteria. Here, the optimal amount of sterilization (Fo value) as referring to a sterilizing amount of processing one minutes is sterilized at a temperature of 121.1 ℃ (Simizu, U., Yokoyama , M., Retort foods of theory and practice. Saiwaishobo. Tokyo. P 60- 62., 1979) The value can be calculated according to the following equation.

F ₀ value = 0.2 × (Log initial microbial concentration-microbial concentration after log sterilization)

Therefore, in one embodiment of the present invention, in order to establish the optimal sterilization conditions, the sterilization time is changed based on 120 ° C., which is the center temperature of the general heat sterilized packaged food, and the pH of the closed meat (solid) of the closed country according to the Fo value, Changes in the amount of volatile basic nitrogen, hardness, surface tone, and changes in pH, volatile basic nitrogen, and amino nitrogen content of broth (liquid juice) were examined (see Tables 4-6). In addition, after analyzing the viable cell number and sensory test (see Table 7) according to the Fo value, the optimum sterilization condition was 10 minutes in summer and 7.0-8.0 minutes in winter. It could be confirmed (see Example 1).

Therefore, the retort sterilization method in the manufacturing method of the retort bokkuk according to the present invention may be sterilized so that the Fo value is in the range of 6.0 to 12.0 minutes at a temperature of 115 ~ 125 ℃, more preferably at a temperature of 120 ℃ Retort sterilization can be performed in a range of Fo value of 10.0 minutes.

In addition, the present invention is an invention using a blowfish with a strong toxicity of tetrodotoxin, in order to provide a safe processed product above all, the physical detoxification step of removing the toxicity of the blowfish must be preceded. In case of froze frozen puffer fish, a physical detoxification process is required. Preferably, the puffer fish is thawed and the mucus and foreign material are washed with 3% saline solution, and then the fins, joints and snouts of the nose part, and the mucous membrane and intestines of the belly part. After all, the remaining blood, gills, flanks, bones, and eyeballs are all removed and the soak is immersed in running water for 5 to 6 hours before the toxin is tested for remaining. If no toxicity is detected, cut the remaining fish to a suitable size, about 3cm, boil in hot water, mix the prepared puffer fish broth and puffer fish complex extract with various vegetables, and fill it in a retort pouch and seal it. Vacuum packed Fuguk is sterilized according to the above retort sterilization conditions, cooled, packaged and completed. The completed retort Bokguk is once again tested for toxicity, quality test, warming test and storage stability test to test its excellence and stability (see Figure 1).

The retort for the sterilization treatment may use a hydrothermal retort, and the production of sterilized by the method of the present invention, the number of viable bacteria is significantly reduced compared to the Fuk-guk prepared through the conventional sterilization treatment method for a long time even at room temperature It can be distributed without damage.

In addition, according to an embodiment of the present invention, the retort Bokguk sterilized by the method of the present invention was maintained at a temperature of 35 ± 1 ℃ until 60 days and measured the number of viable cells, appearance and changes in sensory characteristics, No viable cell counts were detected until 60 days, no appearance at all, and the texture was slightly decreased in the sensory examination, but the degree was insignificant, and taste and overall taste were excellent (see Table 10). The changes in the physicochemical composition of the solids and juices were very slight (see Tables 11 to 12), and the changes in the hue of the contents showed some changes in brightness, redness, and yellowness, respectively. (See Table 13), only a small change was observed in the overall color difference.

Therefore, considering the fact that no damage to quality occurred in the case of Bokguk prepared by sterilization by the method of the present invention for 60 days in a heated state of 35 ± 1 ℃ through the above results, it was converted to room temperature storage period In this case, it was found that the retort Fuguk prepared by the method of the present invention can be stored and distributed at room temperature without altering or damaging the quality for more than 150 days.

Therefore, the present invention can provide a retort bokuk circulating at room temperature prepared by the method of the present invention, the bokguk can be stored and distributed for more than 50 to 70 days without loss of quality under the heating conditions of 34 ~ 36 ℃ Under conditions of room temperature, it can be stored and distributed over 150-250 days without loss of quality.

In addition, the puffer fish used in the present invention includes both edible domestic and imported puffer fish, such as bokbok, solbok, bokbok, bokbok and self-propelled bokbok that can produce a bokguk, round pufferfish and intestine in the frozen state Includes gills and blowfish with snow removed. Preferably, but not limited to this, may be a beating known to be non-toxic in consideration of the maximum stability.

In addition, the present invention includes a method for producing a unique base soup, that is, broth to provide an excellent flavor peculiar to the country. For the broth of Bok-guk, first, a certain amount of water is added to the head and bones of the puffer fish, and then hot water extraction is performed at 95 to 100 ° C. for 2 to 3 hours, and then the solids are adjusted to a specific brix. To make hot water extract. Brix refers to the percentage (%) concentration of soluble solids contained in an aqueous solution. Soluble solids refers to substances that are soluble in water such as sugars, salts, proteins, and acids. In the case of hot water extract used for broth in Bok-guk, brix 2 ° is preferred because the flavor is good while the flavor of Bok-guk is used. Thus, a certain amount of refined salt (3-4%) is added to the hot water extract adjusted to the amount of solids, and kelp, radish, onion, leek, garlic, etc. are put together and boiled again to complete the broth. Commercially available broth broth is usually prepared with a small amount of puffer fish residue, anchovy, katsuobushi, refined salt and MSG. Therefore, the soup of Bok-guk is superior in the flavor and unique flavor of the puffer fish more than the soup in the market.

In addition, the present invention has implemented a more excellent flavor of the bokuk including the method of manufacturing a blowfish complex extract other than the bokkuk broth. The method of manufacturing the complex extract consists of two main steps (see Fig. 2). First, the puffer fish that has been physically detoxified is shredded, and then hot water extracted at 95 to 100 ° C. for about 2 to 3 hours to determine the effective taste of the puffer fish. It is preferable to obtain an extract containing the components in their entirety. The hot water extract mixture obtained by the above method is centrifuged and separated into a supernatant and a residue. At this time, centrifugation at 5000 g is preferable because it can reliably separate the extract extracted from puffer fish and the residue remaining after hot water extraction. First, the supernatant is made of hot water extract (I) by adjusting the solids amount with a specific Brix. At this time, the brix of the hot water extract is preferably about 10 °, but the hot water extract plays a role of flavoring the soup of the soup, so if the brix becomes too high, the fishy characteristic of the puffer fish may be too strong, and the umami taste is too strong, so rather the Since the flavor can be reduced, about 10 degrees is preferable.

The remaining residue minus the supernatant should be adjusted to pH from 7.5 to 8.0 in order to adjust to the optimal pH of the first hydrolase to be used later. In this case, water of about 3 times the weight of the residue may be preferably added. Because the residue is a step of centrifugation once again after the second hydrolysis to extract only the supernatant, it is appropriate to add about three times the amount of water to match the amount of hot water extract.

Thereafter, the residue is subjected to two hydrolysis steps, which are first hydrolyzed using a primary hydrolase. At this time, it is preferable to use Alcalase as the primary hydrolase. After the hydrolysis, the first heat treatment is performed to inactivate the primary hydrolase to produce the first enzymatic hydrolysate, and the pH is adjusted to the optimum pH of the enzyme prior to the second hydrolysis. The pH of the enzymatic digestion product is preferably adjusted to 6.0 to 6.5. When the pH is adjusted, hydrolysis is performed by adding secondary hydrolase, and preferably Flavorzyme is used as secondary hydrolase. The optimum reaction temperature, pH and amount of the hydrolase used in the two-stage hydrolysis should be performed according to the recommendations of the enzyme manufacturer, and in one embodiment of the present invention, the recommendations of Novonordisk Bioindustrials, Inc. (See Table 1).

Enzymes for 1st and 2nd hydrolysis used in 2 step enzyme hydrolysis Hydrolase
(Commercial protease) Optimum temperature
(℃) Optimum pH manufacture company Primary Alcalase 0.6L 50-60 8.0 to 8.5 Novo Nordisk Co.
(Denmark) Secondary Flavozyme 45 ～ 55 6.0-7.0 Novo Nordisk Co.
(Denmark)

After the second hydrolysis, heat treatment is performed to inactivate the hydrolase as in the first hydrolysis step. Two heat treatments to inactivate the hydrolase are preferably performed at about 95 ° C. This is because the enzyme is denatured at a high temperature and inactivated, and at the same time, the raw material is heated again to change the composition or state of the nutrients of the enzymatic degradation product.

When the secondary hydrolase is inactivated, a second enzymatic hydrolysate is produced, which is centrifuged and divided into a supernatant and a residue. At this time, the centrifugation at 5000g is preferable because it is possible to reliably separate the components that are not required for the hydrothermal extraction residue enzymatic product. After centrifugation, only the supernatant is taken and the solids are concentrated to a certain brix to finally form hydrothermal extract residue enzyme (II). At this time, the brix value is preferably adjusted to a solid content of brix 2 ° as in the hot water extract. In the last step, the hydrothermal extract residue made from the residue residue may be mixed with the hydrothermal extract made using the supernatant to finally produce a composite extract (III) having the same brix as above.

The pufferfish composite extract (III) thus prepared is used as a seasoning material that can enhance the flavor of Bok-guk broth. Therefore, as a result of the sensory test, the optimal amount of the composite extract (III), which can effectively enhance the taste and strength of Bok-guk broth as shown in Table 2, is about 3% by weight based on the total retort Bok-guk. It was confirmed that it was, it was also appropriate in terms of characteristics of the taste. The addition of more than 3% by weight, the umami was too strong to lose the light taste unique to the country. This was evaluated by a five-step scoring method (taste; 5 points: very good, 3 points: normal, 1 point: very disliked, intensity; 5 points: very strong, 3 points: normal, 1 point: very weak). Using the SPSS system (Statistical Package, SPSS Inc. USA), ANOVA test and Ducan's multiple range test (Duncan's multiple range test) to test the significance between samples at the p <0.05 level.

Optimal Additives of Complex Extracts for Enhancing Flavor of Broth
Additive Ratio of Complex Extract (%) 0 One 2 3 5 10 5 steps
Rating method flavor 2.5 2.8 ± 0.2 3.2 ± 0.3 4.5 ± 0.1 4.4 ± 0.2 4.4 ± 0.3 burglar 2.5 2.5 ± 0.1 3.0 ± 0.2 4.3 ± 0.3 4.7 ± 0.2 5.0 ± 0.0 Taste characteristics - Weak umami Richness Strong flavor Very strong flavor Very strong flavor

Therefore, the constituents of the retort Bokguk of the present invention is the main ingredient of pufferfish 22%, gravy broth 57%, heat-resistant steamed bean sprouts 12%, radish 5%, garlic 1%, refined pufferfish composite extract (Brix 10 °) 3% It can be adjusted to meet the consumer's taste trend in future commercialization.

Hereinafter, the present invention will be described in detail by way of examples. However, these examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

< Example  1>

Retort available for distribution at room temperature Smuggled  Produce

<1-1> Intimate  Physical detoxification

For the manufacture of the retort hermetic soup, the mucous and foreign substances of the coastal freeze frozen state (see Fig. 3) were first removed with 3% saline, and then each fin was removed and the joints and the snout of the front part of the nose were cut out. And after removing the mucous membrane of the abdomen, internal organs, and residual blood, the gills, flanks, bones and jawbone were cut off and eyeballs were removed. Subsequently, the remaining fish was immersed in running water for 5 hours and immersed in running water, and then, the remaining fish was inspected for remaining blood or toxic sites for 3 times to complete physical detoxification.

<1-2> Bowing  Test of Tetrodotoxin Content of Extracts by Parts

After physical detoxification, the presence of Tetrodotoxin in the raw materials for use in the country was examined chemically. This was measured by the tetrodotoxin content of each part of the close-up raw material according to the mouse test method using a mouse. As shown in Table 3, the Tetrodotoxin content of the wheat chopped meat (A), the wheat chopped residue (B) and the shell (C) was 6 MU / g or less (mouse survival), based on the puffer fish poisoning standard (non-toxic: 10 MU / g or less). It was proved to be non-toxic and it was first proved that the raw material sealing is safe as a raw material of retort milking country in food hygiene.

Tetrodotoxin Content in Parts of Sealed Raw Materials by Mouse Test sample sample
weight
(g) extraction
Drainage
(D) Mouse
weight Lethal
time
(minute) Conversion by Kawasea toxicity
(MU / g) Lethal time
MU (A) weight
MU (B) Correction
(C = A × B) A 10 50/10 19.1 ± 0.1 survival <1.05 0.96 <1.01 <6
Non-toxic B 10 50/10 19.3 ± 0.1 survival <1.05 0.97 <1.02 <6
Non-toxic C 10 50/10 19.3 ± 0.1 survival <1.05 0.97 <1.02 <6
Non-toxic

<1-3> Smuggled  Manufacture and retort Smuggled  complete

Once it is proved that it is safe as a raw material, it will be manufactured in full scale. First, the bokbok was cut to 3cm, which is a good size to eat, and boiled in hot water. The broth was extracted with hot water at 95 ° C. for about 3 hours after adding water to the tofu and bones of the dried bean curd. Then, the amount of solids was adjusted to Briggs 2 ° to complete the hot water extract. It was mixed with refined salt, kelp, radish, onions, green onions and garlic, and boiled again to make Bulgogi soup.

In order to prepare another additive, a sealed extract, the first blowfish was detoxified, and then hot water extracted at 95 ° C. for about 3 hours, followed by centrifugation at 5000 g. The separated supernatant and the supernatant in the residue were separated and the hot water extract was prepared by adjusting the solids to be Briggs 10 °. On the other hand, the residue was first adjusted to the pH of the solution in the range of 7.5 to 8.0 and then water was added three times the weight of the residue. Then, 0.6L of Alcalase from Novo Nordisk Bio Industrials was added and hydrolyzed, and heat treatment was performed at 95 ° C. to deactivate Alcalase to make a primary enzymatic digest. Thereafter, the pH was adjusted again to a range of 6.0 to 6.5 for secondary hydrolysis, and hydrolysis was performed by adding a flavozyme of Novo Nordisk Bioindustry as a secondary hydrolase. After hydrolysis, heat treatment was performed at about 95 ° C. again to inactivate the flavozyme, thereby preparing a second enzymatic digest. Secondary enzymatic digestion was again centrifuged at 5,000 × g, and only the supernatant was taken to adjust the amount of solids to Briggs 10 °, and then the hydrothermal extract residue enzymatic digest was completed. Finally, the hot water extract prepared above and the hydrolyzate residue residue were mixed to make a blowfish complex extract of Briggs 10 °. The composite extract thus prepared was combined with the prepared broth and already poached meat, various vegetables, and finished in a sealed country. The completed brewer was transported, filled and sealed in a retort pouch. The sealed pouch was sterilized and cooled to a value of 10 minutes at a temperature of 120 ° C. in a hydrothermal immersion retort, and then the retort cover country was completed.

< Example  2>

Establishment of Optimal Retort Sterilization Conditions

Fo values for the determination of optimal sterilization conditions were measured by a wireless data logger and Fo-vac measuring device (Iblo Electronic Gmbh, Germany). Retort sterilization was performed by Kyeonghan Nissen Co. , Korea).

<2-1> sterilization amount ( Fo Changes in Physicochemical Components by Values)

In order to investigate the proper sterilization conditions of the retort pouches, the physicochemical and physical components of the solids (foamed meat) were measured according to the sterilization amount (Fo value) while sterilizing the wetland according to Fo value at 120 ° C. The results are shown in Tables 4 and 5, and the results of measuring changes in the physicochemical composition of the juice of the Bokbokkuk (Bowl) are shown in Table 6.

In the case of solids, the VBN content tended to increase slightly as the Fo value increased, and the hardness tended to be slightly hardened due to the decrease in water retention due to protein denaturation by high temperature sterilization. The yellowness (b) and color difference (ΔE) also slightly increased, and the hue also appeared to change slightly. On the other hand, VBN content tended to increase slightly as Fo value increased, and NH ₂ -N content decreased slightly.

Changes in pH, Volatile Basic Nitrogen (VBN), and Hardness of Meat Quality According to Sterilization (Fo) Fo value pH VBN (mg / 100 g) Hardness (g / cm ² ) 0 6.4 ± 0.3 4.0 ± 0.2 358.0 ± 7.5 2.5 6.3 ± 0.1 5.6 ± 0.1 351.8 ± 10.3 5.0 6.3 ± 0.2 5.6 ± 0.1 364.4 ± 6.3 7.5 6.3 ± 0.1 5.6 ± 0.3 387.4 ± 6.7 10.0 6.2 ± 0.1 6.2 ± 0.2 403.5 ± 8.9

Surface Tint Changes of Solidified Countries Solids According to Sterilization (Fo) Fo value Surface tint L a b ΔE 0 57.3 ± 1.2 -1.6 ± 0.3 9.4 ± 0.7 32.9 ± 0.8 2.5 60.9 ± 1.6 -1.6 ± 0.4 10.7 ± 0.6 35.8 ± 0.4 5.0 61.5 ± 1.0 -1.0 ± 0.3 11.2 ± 0.4 37.5 ± 0.6 7.5 62.8 ± 2.1 -2.0 ± 0.6 12.9 ± 0.6 38.5 ± 0.5 10.0 63.0 ± 0.7 -2.1 ± 0.4 13.2 ± 0.4 39.5 ± 1.0

Changes in pH, Volatile Basic Nitrogen (VBN) and Amino Nitrogen (NH ₂ -N) Contents of Milky Noodle Soup with Sterilization Amount (Fo) Fo value pH VBN (mg / 100 mL) NH ₂ -N (mg / 100 mL) 0 6.0 ± 0.1 4.8 ± 0.2 47.7 ± 0.3 2.5 6.3 ± 0.2 5.0 ± 0.1 41.7 ± 0.2 5.0 6.2 ± 0.1 5.6 ± 0.2 41.6 ± 0.4 7.5 6.3 ± 0.3 7.0 ± 0.2 40.9 ± 0.1 10.0 6.2 ± 0.2 7.7 ± 0.1 40.3 ± 0.2

<2-2> sterilization amount ( Fo Value) Remaining viable bacteria  And sensory tests

The results of the sensory test on the change of viable cell number and sensory characteristics according to the sterilization amount (Fo value) of the retort pouches are shown in Table 7. As shown in Table 7, in the sample sterilized with a Fo value of 5 minutes or more, the remaining viable count was not detected, and aseptic status was confirmed, and it was determined that it would be food hygienically safe.

Generally, heat sterilized packaged foods such as canned foods are allowed to be distributed at room temperature by heating the center point temperature at least 120 ℃ for at least 4 minutes (Fo value: 2.4 minutes), but general processed foods are multi-component mixed foods such as protein, carbohydrate, and starch. Particularly, these ingredients are bactericidal bacterium botulinum ( Clostridium). botulinum ) Since the heat resistance of spores is significantly increased, the Fo value should be at least 7-8 minutes in consideration of hygiene safety. In the current industry, heat sterilized packaged foods such as canned meat and fish sausage are produced by heat sterilizing the Fo value for about 10-20 minutes in consideration of hygienic safety during long-term distribution at room temperature.

Changes in the Number of Viable Cells and Sensory Characteristics of Milkukkuk with Different Sterilization (Fo) Fo value Viable count ¹
(CFU / g) Sensory test Texture flavor smell Overall assessment 0 - - - - - 2.5 - 5.0 5.0 5.0 5.0 5.0 ND 4.7 ± 0.2 4.8 ± 0.1 5.0 ± 0.0 4.8 ± 0.0 7.5 ND 4.3 ± 0.1 4.8 ± 0.2 4.8 ± 0.1 4.6 ± 0.2 10.0 ND 4.0 ± 0.2 4.6 ± 0.2 4.8 ± 0.1 4.5 ± 0.2

( ^1- : Not implemented, ND: Not detected.)

In the sensory characteristics according to the sterilization amount (Fo value) of retort pouches, the sensory score decreased slightly as the Fo value increased, but generally received excellent scores of 4 or more. There was no significant difference from the min samples. Therefore, in consideration of food hygiene safety and sensory characteristics, retort pouches are considered to be suitable for heat sterilization treatment with a Fo value of about 10 minutes in summer and a Fo value of 7-8 minutes in winter. Therefore, the retort pouch wheat heat sterilization change and the botulinum physicochemical components of the composition according to the contents of bokguk bacteria (Clostridium Considering food hygiene and organoleptic characteristics such as botulinum spore killing, the most optimal Fo value was set to 10 minutes. Sensory evaluation was evaluated by a five-stage evaluation method (5 points: Very good = Fo value 2.5 minutes, 4 points: Good, 3 points: Normal, 2 points: Bad, 1 point: Very bad). The SPSS system (Statistical Package, SPSS Inc. USA) was used to test the significance between samples at the p <0.05 level using the ANOVA test and the Ducan's multiple range test.

< Experimental Example  1>

Retort according to the present invention Smuggled  Sensory quality test

After the retort sterilization was completed by retort sterilization by the above method, the retort hermetic soup was cooled and finally tested for quality, toxicity, and stability for storage and storage. To evaluate the organoleptic quality of this retort heraldic soup, the herbivorous soup was prepared as a specialty of the Bok-guk restaurant and the commercial distribution frozen bok-guk, and the texture, smell and comprehensive evaluation of the raw materials such as taste, texture of the meat, bean sprouts and radish. Table 8 shows the results of comparing and evaluating the cotton by the 5-step rating method. The sensory quality of the retort pouches was slightly lower in the texture of the meat than in the well-known boutiques. This remained excellent. Therefore, considering some of the merits and overall quality of retort pouches, even if they are somewhat inadequate, such as a decrease in texture, which is a disadvantage of heat-treated foods, this country can satisfy various needs of consumers and is competitive. It was expected to be a product equipped. This was evaluated by a five-step rating method (5 points: Very good = Bukbokuk Restaurant, 4 points: Good, 3 points: Normal, 2 points: Bad, 1 point: Very bad). Statistical Package, SPSS Inc. USA) was used to test the significance between samples at the p <0.05 level using the ANOVA test and the Ducan's multiple range test.

 Comparison of Sensory Quality of Retort Mildeok product Sensory test flavor Mildness Texture Subsidiary organization smell Overall assessment A smuggled country 4.6 ± 0.2 3.8 ± 0.4 4.5 ± 0.2 4.5 ± 0.1 4.3 ± 0.2 Clothing store
A smuggled country 5.0 5.0 5.0 5.0 5.0 Distribution
Frozen Bokguk 2.5 ± 0.4 2.5 ± 0.1 2.0 ± 0.2 2.5 ± 0.4 2.3 ± 0.2

< Experimental Example  2>

Retort according to the present invention Smuggled  Tetrodotoxin Content Test

Table 9 shows the results of measuring the tetrodotoxin content of the retort hermetic soup prepared by the mouse test method for stability even if the herbicide containing little toxicity was used as a raw material. As a result of analysis, the retort pouch cladding country's tetrodotoxin content was 6 MU / g or less (mouse survival), which proved to be nontoxic based on the pufferfish poisoning standard (non-toxic: 10 MU / g or less) and proved to be food hygienically safe. It became. On the other hand, the refurt poisoning test of the retort pouch smuggling country, which was analyzed by the National Fisheries Quality Inspection Service for the safety verification of the retort smuggling country by a national accredited agency, was as toxic as the results of this study.

Tetrodotoxin Content in Mild Countries with Mouse Test sample sample
weight
(g) extraction
Drainage
(D) Mouse
weight Lethal
time
(minute) Conversion by Kawasea Toxicity
(MU / g) Lethal time
MU (A) weight
MU (B) Correction
(C = A × B) A smuggled country 10 50/10 19.6
± 0.2 survival <1.05 0.99 <1.04 <6
Non-toxic

< Experimental Example  3>

Retort according to the present invention Smuggled  Storage stability test

In order to examine the storage stability of the retort pouches in the cold storage at room temperature, it was stored for 60 days at 35 ℃ ± 1 according to the food storage test regulations of the Food Code. The results of the test and the sensory test are shown in Table 10. In addition, changes in the physicochemical composition of solids and juices, which are the contents of the Bokchokku during heating, are shown in Tables 11 and 12, and the color tone changes of the contents are shown in Table 13.

In the retort pouches, the viable cell count was negative for 60 days at 35 ° C., and no swelling of the packaging material was observed. In addition, the contents did not cause viscous matters or abnormalities and remained in a normal state. According to the sensory test such as taste, texture, and general acceptability, the present Bukbokguk maintained quality without any damage to organoleptic elements. This resulted in the death of heat-resistant bacteria or spores in the pouch by heat treatment with a Fo value of about 10 minutes, and it was confirmed that food hygiene was safely maintained without sensory quality deterioration for at least 6 months during distribution at room temperature.

Changes in the Number of Viable Cells, Appearance, Contents and Sensory Characteristics of Milkukkuk during 35 ± 1 ℃ Warm Storage storage duration
(Work) Viable cell count
(CFU / g) Exterior
inspection Content inspection Sensory test flavor Texture Comprehensive likelihood 0 Not detected normal normal 5.0 5.0 5.0 60 Not detected normal normal 5.0 ± 0.0 4.5 ± 0.3 4.8 ± 0.2

Changes in pH, Volatile Basic Nitrogen (VBN) and Hardness of Solid State Bokchok during 35 ± 1 ℃ Warm Storage Storage period (days) pH VBN (mg / 100 g) Texture (g / cm ² ) 0 6.3 ± 0.1 5.4 ± 0.1 2,849 ± 0.3 60 6.2 ± 0.1 5.7 ± 0.1 3,057 ± 0.4

In addition, as a result of measuring the physicochemical and physical composition of the contents and the change in color tone of the contents during heating, as shown in Table 10-13, the present country has almost no component change or color change at room temperature for 60 days. The storage stability was excellent and it was expected that the storage and distribution would be possible without changing the physicochemical component at room temperature for a considerable time. The sensory test in Table 10 was evaluated by a five-stage scoring method (5 points: very good, 4 points: good, 3 points: normal = 0 day clapper, 2 points: bad, 1 point: very bad). The SPSS system (Statistical Package, SPSS Inc. USA) was used to test the significance between samples at the p <0.05 level using the ANOVA test and the Ducan's multiple range test.

 Changes in Physicochemical Composition of Milkukkuk Juice during 35 ± 1 ℃ Heating storage duration
(Work) pH VBN
(mg / 100 g) NH ₂ -N
(mg / 100 g) Acidity
(mL / 100mL) Salinity
(%) 0 6.5 ± 0.2 5.6 ± 0.1 38.1 ± 0.8 0.1 ± 0.0 2.3 ± 0.1 60 6.4 ± 0.1 5.6 ± 0.2 40.6 ± 2.0 0.1 ± 0.0 2.3 ± 0.0

Hue Changes in the Contents of Confined Countries During 35 ± 1 ℃ Warm Storage sample Days saved Color tone Brightness (L) Redness (a) Yellow color (b) Color difference (E) Juice 0 13.3 ± 0.2 -0.6 ± 0.1 -0.6 ± 0.2 86.7 ± 0.3 60 12.6 ± 0.3 -1.2 ± 0.3 -8.0 ± 0.2 87.3 ± 0.4 Solids 0 42.7 ± 0.2 1.7 ± 0.2 8.0 ± 0.3 54.5 ± 0.2 60 39.6 ± 0.3 0.9 ± 0.1 6.3 ± 0.2 57.8 ± 0.2

So far I looked at the center of the preferred embodiment for the present invention. Those skilled in the art will appreciate that the present invention can be implemented in a modified form without departing from the essential features of the present invention. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope will be construed as being included in the present invention.

Claims (5)

delete Preparing puffer fish stock;
Preparing a blowfish composite extract by mixing blowfish hot water extract and puffer fish hot water extract residue;
Mixing the puffer fish broth, the puffer fish complex extract, puffer fish and vegetables to a retort pouch; And
The retort pouch can be circulated at room temperature, the retort sterilization process comprising the step of retort sterilization so that the Fo value of the optimum sterilization amount at a temperature of 115 ~ 125 ℃ ranges from 6 to 12 minutes. The method of claim 2,
The step of preparing the puffer fish broth is retort bokuk circulating at room temperature, characterized in that the mixture of heated hot water extract, purified salt, kelp, onions, radishes, green onions and garlic obtained by heating the blowfish treated residue for 2 to 4 hours Manufacturing method. The method of claim 2,
The blowfish is a manufacturing method of retort bokkuk that can be distributed at room temperature, characterized in that the close-up, solbok, bokbok, bokbok or voluntary bokbok. A retort bokuk circulated at room temperature manufactured by the method according to any one of claims 2 to 4.

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