KR101267988B1 - Shark surimi gel and method for producing the same - Google Patents

Abstract

The present invention relates to a shark meat surimi gel and a method of manufacturing the same, and has established the conditions for producing processed food according to the amount of salt and shark meat added.

Description

Shark surimi gel and method for producing the same

The present invention relates to a shark meat surimi gel and a method for producing the same.

Recently, life expectancy has been extended due to the improvement of living standard, and the pattern of disease is rapidly changing to advanced countries. The demand for instant processed foods using synthetic food additives is increasing, and in addition to cancer, the incidence of various adult diseases such as heart disease, hypertension, and diabetes is increasing, which is becoming a social problem. Therefore, as the interest in the prevention and treatment effects of various adult diseases is increasing, the consumption of safer and more effective natural foods is greatly increased, and in particular, the consumption of marine-derived foods, which are in the spotlight as well-being foods, is greatly increased.

Surimi removes intestines and bones of fish and crushes fish meat to remove muscle protein, pigments, lipids, and non-protein nitrogen compounds through water washing process, concentrates only myofibrillar protein, and mixes frozen denaturant It is a fish meat protein product that increases the preservation of the product. It is processed in the form of crab meat, shrimp meat or fish paste all over the world and is highly popular due to its unique texture and high nutritional value. Since the quality and grade of Surimi are determined by moisture content, whiteness, impurity content, gel strength, processed raw materials are mainly white fish such as pollock and cod.

Although the Suri-related industry is on the rise, the number of fisheries in the world is decreasing, due to the decrease in global fish catches, the decline in overfishing, the main resource of Surimi, and the fundamental mismatch of supply and demand due to the resource protection policy of the Resources Bureau. Limiter prices are rising continuously, and research on securing unused fish resources, improving yields, and improving gel formation ability is ongoing. In order to efficiently use fish resources and food resources, research has been carried out on the unrefined manufacturing of the multi-breasted red fish which is mainly used as feed and fertilizer.

There are about 250 species of sharks belonging to the cartilaginous crocodile species, and about 40 species in Korean lotus roots. There are many kinds of sharks such as star sharks, sputum sharks, stone sharks, great white sharks, saw sharks, crocodiles, hammerhead sharks and blue sharks. Shark meat is usually used as a raw material for soft products because it has no taste and smells of ammonia, but star sharks and sharks have no smell and have good taste. However, in Korea, sharks are used as ingredients only in some regions, and it is difficult to obtain shark meat except in some regions, and there are no food products using them.

Shark meat has a low fat content but high protein content and is known as a clean and clean food. Especially, collagen of shark fin, chondroitin sulfate of shark cartilage, and squalene and peptides between sharks are used for cancer, arteriosclerosis, diabetes, gastrointestinal diseases, It is known to have the effect of preventing and treating arthritis and skin diseases, and is widely used as a material for health functional foods and cosmetics. To date, research on the chemical composition and physiological effects of sharks is insignificant. In particular, research on processed foods, in which shark meat is a main ingredient, is almost never conducted.

In the product development research using sharks, Korean Patent No. 10-0785791 describes shark cartilage fluid using shark cartilage, and Korean Patent No. 10-0199284 uses Chondroitin sulfate and its sodium using shark cartilage. Although a method for preparing salts is described, they all use shark cartilage.

Republic of Korea Patent No. 10-0718868 relates to a method of manufacturing a food material that is frozen or refrigerated by mixing the shark meat, tofu, eggs, leeks, garlic, ginger, salt, starch, olive oil, etc. Simply mixing and grinding shark meat and other ingredients is not suitable for use as a processed food.

The present invention has been made in view of the above points, it is an object of the present invention to provide a shark meat surimi gel and its preparation method.

The above object of the present invention was achieved by evaluating the quality characteristics according to the amount of salt and the amount of shark meat added when preparing surimi gel to establish suitable conditions as processed food.

Surumi gel of the shark meat of the present invention can be easily purchased and easily ingested shark meat, but also excellent in terms of taste and nutrition.

1 is a graph showing the water content of Sumiri gel according to the shark meat and salt addition amount.
Figure 2 is a graph showing the change in breaking strength and deformation of surimi gel food.
Figure 3 is a graph showing the water activity change of Surimi gel food.
Figure 4 is a graph showing the change in water holding power of surimi gel food.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, and the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, those skilled in the art. Will be self-evident.

The shark used in the present invention was used for experiments while purchasing a blue shark (mono shark, Isurus oxyrinchus) sold as a raw material for dome exhaust in Yeongcheon market, Gyeongbuk.

<Examples>

Shark meat surimi manufacturing

Shark meat surimi was prepared in the composition of Table 1 below.

The shark meat is ground in a chopper (M-12S, Hankok Fujee, Wha-seong, Korea) and the tendons are removed. ) Was added to the submaterial and mixed for 6 minutes. This process was further divided into four stages. First, the shark meat chopping at low speed for 1 minute was ground to remove the tendon, and salt was added to the dehydrated meat and mixed for 1 minute. Here, ice water and starch (potato starch, wheat starch, modified starch), egg white, sugar, sorbitol were added and mixed at low speed for 1 minute, and then mixed at high speed for 3 minutes to prepare a paste. Place the paste in a plastic bag and remove the remaining air from the paste using a vacuum packaging machine (Food Saver Ultra, Tilia International Inc., China), cool it for 30 minutes at 10 ℃, and then use the Sausage Marker, Buffalo Co. , NY, USA). The packed tube was heated in a 90 ° C. water bath for 15 minutes and immediately cooled at 10 ° C. for 30 minutes, then refrigerated overnight, and used for measuring physical properties.

Subsidiary Material Mixing Ratio (Unit: g) Material (g) Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Surimi 250 250 250 250 350 450 water 150 150 150 150 150 150 saline 10 20 30 20 20 20 Potato starch 60 60 60 60 30 20 Wheat starch 70 70 70 70 40 20 Modified starch 10 10 10 10 10 10 Egg white (dried) 10 10 10 10 10 10 Sugar 40 30 20 20 30 10 Sorbitol (70% Liq.) 50 50 50 50 50 40

Moisture content

Moisture content was measured using an infrared moisture meter (HG53, Mettler Toledo, USA) after cutting 0.5 g of the sample.

Water content of the shark meat surimi made by varying the salt concentration and the amount of shark meat is shown in FIG. The water content of shark meat surimi according to the salt concentration was 53% in Example 2 of 3.08 wt% of salt concentration, which was similar to the report that the water content increased as the salt was added to the muscle protein. Winger, RJ and Pope, CG Osmotic properties of post-rigor beef muscle.Meat Sci. 5, 355-369 (1981). The water content according to the amount of shark meat added was 53.86%, 61.19%, and 63.08% in Examples 4, 5, and 6, respectively, indicating that the water content increased as the amount of shark meat increased. I think it is from.

Chromaticity

Chromaticity was measured using a color difference meter (CR 200, Minolta Co., Japan). The color difference meter was used as a white plate by correcting Y = 94.5, x = 0.3132, y = 0.3203.

Table 2 shows the chromaticity of shark meat surimi prepared by varying the salt concentration and the amount of shark meat added. The whiteness increased with the addition of salt and shark meat, and the redness was -3.08 to -2.54, and was high at the salt concentration of 4.62 wt% (Example 3) and 350g of the shark meat (Example 5). The yellowness was 7.44 to 11.22 as a whole, and the high value was shown in Example 3 having a salt concentration of 4.62 wt% and Example 5 having 350 g of shark meat added. Nowsad et al. (Nowasd, AAKM, Kanoh, S. and Niwa, E. Thermal gelation characteristics of breast and thigh muscles of spent hen and broiler and their surimi.Meat Sci. 54, 169-175 (2000)) and Reppond; In Babbitt's work (Reppond, KD and Babbitt, JK Gel properties od surimi from various fish species as affected by moisture content.J. Food Sci. 62, 33-36 (1997)), The redness is reported to decrease, but the results of the present invention also showed high brightness and low redness in the shark meat added 450g high water content (Example 6).

Color Change of Surumi Gel Foods Example 1 Example 2 Example 3 Example 4 5 to implementation Example 6 L 58.61 64.51 66.64 65.44 68.37 70.07 a -2.94 -2.84 -2.54 -2.91 -2.82 -3.08 b 7.44 9.88 10.32 9.89 11.22 10.80

Organization characteristics

According to Okada's method (Okada, M. Effect of washing on jelly forming ability of fish meat.Nippon Suisan Gakkaishi 30, 255-261. (1964)) a 5 mm diameter on a cylindrical sample (3.0 cm x 3.0 cm). Fracture strength (g) and strain (mm) values were measured with a Rheometer (COMPAC-100, Sun Scientific Co., Japan) while mounting a spherical plunger at a rate of 60 mm / min.

The addition of salt is essential to the formation of Surumi's heated gel, since the salt added to form Surumi's heated gel plays an important role in the formation of elastic gels by melting myosin and contributing to the myosin network during heating. . Therefore, the results of measuring the physical properties of shark meat surimi according to the amount of salt addition and the amount of shark meat are shown in FIG. 2. Fracture strength values tend to decrease as the amount of salt added increases (Park, JD, Yoon, SS, Jung, CH, Cho, MS and Choi, YJ Effect of sarcoplasmic protein and NaCl on heating gel from fish muscle surimi prepared by acid and alkaline processing.J. Korean Soc.Food Sci.Nutr. 32 (4), 567-573 (2003)) reported that the fracture strength value decreased with increasing salt content. Overall similarity is shown. In addition, the decrease in fracture strength as the amount of shark meat added increased, it is assumed that their water content. The modified value was most decreased when the salt content was changed from 1.54% by weight (Example 1) to 3.08% by weight (Example 2), after which it did not change, and there was little change according to the amount of shark meat added. .

Water activity

Water activity was measured using a water activity meter (Thermocanstanter, TH200, Novasina, Swiss) after cutting about 0.2g of the sample.

Moisture is essential for the growth of microorganisms, and depending on the available water (available water), the type and propagation rate of the microorganisms are greatly influenced, and this useful water amount is expressed as water activity. 3 shows the results of measuring the water activity of the shark meat surimi according to the amount of salt addition and the amount of shark meat added in this experiment. Surimi according to the amount of salt added showed a water activity of 0.945, 0.934, 0.914 in Example 1 (salt content 1.54% by weight), Example 2 (salt content 3.08% by weight), and Example 3 (4.62% by weight), respectively. Water activity decreased with increasing the amount of Surimi gel according to the amount of shark meat added, showing the water activities of 0.935, 0.946, 0.946 in Example 4 (250g), Example 5 (350g) and Example 6 (450g). As the amount of shark meat added increased, water activity tended to increase.

Conservative

The water holding capacity was calculated by measuring about 0.3 g of the sample and cutting it into a centrifugal device (Life Sciences, NANOSEP MF 0.45 μm) and centrifuging at 6000 rpm for 10 minutes (Gyrospin, GYROZEN) to measure the amount of free water.

Conservative power refers to the ability to maintain moisture in the meat in meat products, which contributes to the elasticity and succulent properties of meat products and is the most important factor among the meat processing characteristics that are closely related to binding properties. The water holding capacity of shark meat surimi according to the amount of salt addition and the amount of shark meat was measured, and the results are shown in FIG. 4. The water retention of shark meat surimi treated with different salt concentrations of 1.54 wt% (Example 1), 3.08 wt% (Example 2) and 4.62 wt% (Example 3) was 47.79%, 52.98% and 51.67%, respectively. The water holding capacity of shark meat surimi treated with 250g (Example 4), 350g (Example 5), and 450g (Example 6) was 53.81%, 61.11%, and 55.36%, respectively. As the salt concentration increased, the water holding capacity tended to increase, which means that the Cl ^- ion of salt binds strongly to the positive charge group and the Na ⁺ ion weakly binds to the negative charge group, changing the isoelectric point of the hexaprotein to a lower pH. This is because the space between filaments is enlarged. On the other hand, the low water holding capacity is believed to be due to the fact that when the isoelectric point of hexaprotein is higher than physiological pH, the Cl ^- ions of the salt are combined with the positive charge group, thereby reducing the electrostatic repulsion between the filaments and narrowing the space.

Claims (3)

Grinding the shark meat to remove the tendon and dehydrate it;
Homogenizing after adding salt to the shark meat;
Preparing a paste by homogenizing ice water, starch, egg white, sugar, and sorbitol to the homogenized shark meat;
Removing air in the paste and then cooling at 10 ° C. for 30 minutes; And
Filling the paste into a cellulose case, heating at 90 ° C. for 15 minutes and cooling at 10 ° C.
Shark meat surimi gel manufacturing method comprising a. According to claim 1, Shark meat surimi gel manufacturing method characterized in that it comprises 1.5 to 3.0% by weight of salt based on the total surimi gel weight. Shark meat surimi gel prepared according to the method of claim 1 or 2.

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