KR101273471B1 - Seasoned dried fish involving crustacea extract and preparation method thereof - Google Patents

Abstract

The present invention relates to a guinea pig comprising a shellfish extract and a method for preparing the same, and more particularly, to a guinea pig comprising a shellfish extract comprising a shellfish extract, a fish meat pulverized product, an ingredient, and a shellfish extract to obtain a mixture; Shaping the mixture and drying the mixture; The present invention relates to a method for preparing a guinea pig comprising a crustacean extract, comprising the step of heating and then rolling the dried product.

Description

Guinea-foam containing crustacean extract and its preparation method {Seasoned dried fish involving crustacea extract and preparation method

The present invention relates to a guinea pig comprising a shellfish extract and a method for preparing the same, and more particularly, to a guinea pig comprising a shellfish extract comprising a shellfish extract, a fish meat pulverized product, an ingredient, and a shellfish extract to obtain a mixture; Shaping the mixture and drying the mixture; The present invention relates to a method for preparing a guinea pig comprising a crustacean extract, comprising the step of heating and then rolling the dried product.

The phopo originated from the drying of seafood stored in the sun. There are records in the ancient literature about the use of poetry, beef jerky, etc. in the "Hyangeumjo" of "Koryo Dokyong". In addition, the "Jebo Forest Economy" contains a juripo method of pickling carp in salt, liquor, cheoncho, leek, and ginger.

There are many ways to make a pore, such as immediately removing the intestines from the caught fish and drying it as it is, or drying it with only flesh, drying it with freezing, drying it with salt, drying it with steam, drying it with seasoning, and so on.

In modern times, industrial fish have been crushed and processed in large quantities, and then semi-finished fish meat products molded and frozen in the shape of blocks are dried, heated and processed by seasoning ingredients and additives according to product characteristics and preferences, and distributed in hygienic packaging. I'm doing it. However, due to the unique manufacturing method of the product and the method of using the raw materials, due to the deterioration of palatability due to the raw material and unsanitary field management during the manufacturing process, the quality is poor compared to its functionality and tradition.

Guigui is a kind of snacks and alcoholic beverages. It is a food that is baked and baked by adding seasoning raw materials such as sugar and refined salt and various additives to fish dough prepared by grinding fish. It is also called the same concept as various kinds of fish roe, which is made of fish thorns without making fish dough, then floated, then seasoned with various seasonings, dried, molded with rollers, or heated and eaten.

In the present invention, in the gully cloth, it is intended to include a crustacean extract of the enzymatic degradation obtained by decomposing the crustaceans with an enzyme agent, and to provide a improved guippo and a method for producing the same as compared to the conventional guguifo.

It is an object of the present invention to provide a gully cloth comprising a shellfish extract.

It is another object of the present invention to provide a method for preparing a guinea pig containing a shellfish extract.

The present invention comprises the steps of mixing the roasted meat and fish meat pulverized, subsidiary materials, crustacean extract containing the shellfish extract in the gully sack; Shaping the mixture and drying the mixture; It shows a method for producing a gully cloth comprising a crustacean extract, characterized in that it comprises the step of heating and then rolling the dried product.

Guiguipo according to the present invention is an additive used for the purpose of enhancing the inherent functions of the original food, in addition to the crustacean extract obtained by treating crustaceans with the enzyme as a functional ingredient, that is, biological defense, disease prevention and recovery, The present invention includes chitosan, calcium, and the like, which have functions such as rhythm control and anti-aging, and thus can provide a gully cloth having improved functionality by the present invention.

On the other hand, the guippo including the crustacean extract of the present invention and its manufacturing method is in addition to the conventional manufacturing method using fish meat and biological raw materials, with the improvement in the production efficiency in terms of production efficiency and storage efficiency of the raw material and the hygiene of the manufacturing site It is highly valued as a food that has increased the preference of management and snack products as compared to existing Guipo products, and is expected to satisfy various consumer tastes by combining diversification of domestic agricultural resource use and well-being trend.

The present invention shows a guinea pig containing a shellfish extract and a method for producing the same.

The present invention relates to a guinea pig containing a shellfish extract in a guinea pig based on fish meat.

Guiguipo may include 0.5 to 20 parts by weight of shellfish extract based on 100 parts by weight of fish meat.

In the above-mentioned fish meat (fish meat) can use the fish meat used for the conventional grilled meat.

In the above fish meat (fish meat) can be used for conventional fish meat, as an example of such fish meat, sea-tailed sea bream, red sea bream, catch, cutlass, early, mackerel, sardines, saury, cod, pollock, rodfish, horse mackerel It is possible to use the flesh portion which is the edible part of one or more fish selected from among, defense, cutlass, bonito, squid, and saltfish.

The crustacean extract is mixed with 0.5 to 5 parts by weight of enzyme and 30 to 60 parts by weight of purified water to 100 parts by weight of any one or more shellfish selected from selected, washed and ground shrimp, crabs and crayfish, and 1 to 2 at 50 to 60 ℃ Enzyme digested by time to obtain the enzymatic digest, filtered and then sterilized for 20 to 40 minutes at 80 ~ 90 ℃ liquid crustacean extract or solid powder crustacean extract powdered to the liquid crustacean extract can be used have. At this time, the powdered liquid crustacean extract may be carried out using any one method selected from freeze drying and reduced pressure drying.

The enzyme may be any one or more selected from flavozyme (flavourzyme), protamex (protamex), papain (papain), protease (neutese), alcalase (alcalase).

In the above enzymes can be used protease (protease).

Among the crustaceans, shrimp (shrimp) may use any one or more selected from lobster, barley shrimp, middle and lower lobster, pearl lobster, chicken lobster, lobster.

The crab (crab) of the crustacean may be any one or more selected from crab, snow crab, hair crab, sesame, red crab, king crab.

Among the crustaceans, crayfish may use any one or more selected from lobsters and freshwater lobsters.

The present invention shows a method for producing a guinea pig containing a shellfish extract.

The present invention comprises the steps of mixing the fish meat grounds, subsidiary materials, shellfish extract to obtain a mixture; Shaping the mixture and drying the mixture; It shows a method for producing a gully cloth comprising a crustacean extract, characterized in that it comprises the step of heating and then rolling the dried product.

The above-mentioned 100 parts by weight of the fish ground crushed product as a subsidiary material, 5.5 to 10 parts by weight, starch 3 to 7 parts by weight, salt 1 to 5 parts by weight, chitosan 0.5 to 5 parts by weight, calcium 1 to 5 parts by weight, expanding agent 0.5 to A mixture can be obtained by mixing 3 parts by weight and 0.5 to 20 parts by weight of shellfish extract.

The mixture including the fish meat pulverized product may be dried in a mold and then dried at 40 to 60 ° C. for 6 to 12 hours to obtain a dried product.

The dried product formed above may be heated at 140 to 220 ° C. for 1 minute to 2 minutes and 30 seconds, and then rolled to produce a gully cloth including a shellfish extract.

The dried product formed in the above may be heated in a roasting roaster at a temperature of 140 to 220 ° C. for 1 minute to 2 minutes and 30 seconds, and then rolled to produce a gully cloth including a crustacean extract.

The dried product formed above may be heated in a microwave oven at 140 to 220 ° C. for 1 minute to 2 minutes and 30 seconds, and then rolled to produce a gully cloth including a crustacean extract.

Sugars, which are one of the subsidiary ingredients, are sugar, glucose, fructose, malt, syrup, dextrin, maltooligosaccharide, isomaltooligosaccharide, cell oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, chito oligosaccharide, and xyl oligosaccharide. One or more selected from honey, propolis and trehalos can be used.

Starch which is one of the subsidiary ingredients may be any one or more selected from corn starch, potato starch, sweet potato starch, tapioca starch, wheat starch and rice starch.

The expanding agent, which is one of the subsidiary ingredients, may use any one or more selected from yeast, sodium bicarbonate (NaHCO ₃ ), and baking powder.

The crustacean extract is mixed with 0.5 to 5 parts by weight of enzyme and 30 to 60 parts by weight of purified water to 100 parts by weight of any one or more shellfish selected from selected, washed and ground shrimp, crabs and crayfish, and 1 to 2 at 50 to 60 ℃ Enzyme digested by time to obtain the enzymatic digest, filtered and then sterilized for 20 to 40 minutes at 80 ~ 90 ℃ liquid crustacean extract or solid powder crustacean extract powdered to the liquid crustacean extract can be used have. At this time, the powdered liquid crustacean extract may be carried out using any one method selected from freeze drying and reduced pressure drying.

The enzyme may be any one or more selected from flavozyme (flavourzyme), protamex (protamex), papain (papain), protease (neutese), alcalase (alcalase).

In the above enzymes can be used protease (protease).

Among the crustaceans, shrimp (shrimp) may use any one or more selected from lobster, barley shrimp, middle and lower lobster, pearl lobster, chicken lobster, lobster.

The crab (crab) of the crustacean may be any one or more selected from crab, snow crab, hair crab, sesame, red crab, king crab.

Among the crustaceans, crayfish may use any one or more selected from lobsters and freshwater lobsters.

As an example of the above-mentioned crustacean extract, 1 part by weight of protease and 30 parts by weight of purified water were mixed with 100 parts by weight of the selected, washed and ground blue crab, and the enzyme was obtained by enzymatic treatment at 55 ° C. for 1.5 hours. After sterilizing at 80 ° C. for 30 minutes, a liquid crustacean extract or a solid powdered crustacean extract obtained by pulverizing the liquid crustacean extract may be used. At this time, the powdered liquid crustacean extract may be carried out using any one method selected from freeze drying and reduced pressure drying.

The barbecue comprising the shellfish extract of the present invention and the method for producing the bar is carried out under various conditions, in order to achieve the object of the present invention provides a gulppo comprising a shellfish extract by the above-mentioned conditions It is desirable to.

Hereinafter, the content of the present invention will be described in detail through experimental examples, examples and test examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

Experimental Example 1 Experiment on Appropriate Crustacean Extract Content

Each of the ingredients shown in Table 1 was mixed to obtain a fish meat dough mixture.

The fish meat dough mixture was placed in a mold having a width × length × thickness of 5 cm × 15 cm × 0.2 cm, followed by molding and drying at 50 ° C. for 8 hours to obtain a dried product.

The dried material was heated in a roasting roaster at 150 ° C. for 1 minute and 30 seconds, and then rolled to prepare a gully cloth containing a crab extract.

For each of the prepared guippo, the blind test was conducted on 20 panelists, and sensory evaluation was performed on the degree of preference. The results are summarized in Table 1 below.

Constituents content (in parts by weight) and sensory evaluation results of Guigui Sample Fish meat Sugar Blue crab extract Starch Salt Swelling agent Sensory evaluation One 100 7.5 0.5 5 3 1.5 ++ 2 100 7.5 One 5 3 1.5 +++ 3 100 7.5 3 5 3 1.5 +++++ 4 100 7.5 5 5 3 1.5 +++ 5 100 7.5 10 5 3 1.5 ++ 6 100 7.5 20 5 3 1.5 ++

* In Table 1, the fish meat is thread-tail dome fish meat, starch is corn starch, the swelling agent was used baking powder (baking powder).

* In Table 1, the blue crab extract is an enzyme digested by mixing 1 part by weight of protease and 30 parts by weight of purified water as enzymes based on 100 parts by weight of selected, washed and ground blue crabs, followed by enzymatic treatment at 55 ° C. for 1.5 hours. After filtration and sterilization at 80 ° C. for 30 minutes, the following liquid crustacean extract was used.

* In the sensory evaluation in Table 1, "+++++" is very good, "+++" is excellent, "++" means normal.

As shown in the results of Table 1, it can be seen that the guinea pig containing 3 parts by weight of the crab extract with respect to 100 parts by weight of the tail-tailed fish meat showed the best preference, and the content of the crab extract was 1 part by weight and 5 parts by weight. Also included in the guguipo was excellent in preference, it was found that even in the content of the crab extract, the guguipo containing 0.5 parts by weight, 10 parts by weight and 20 parts by weight.

Experimental Example 2 Experiment on Appropriate Chitosan Content

Each of the components shown in Table 2 was mixed to obtain a fish meat dough mixture.

The fish meat dough mixture was placed in a mold having a width × length × thickness of 5 cm × 15 cm × 0.2 cm, followed by molding and drying at 50 ° C. for 8 hours to obtain a dried product.

The dried material was heated in a roasting roaster at 150 ° C. for 1 minute and 30 seconds, and then rolled to prepare a gully cloth containing a crab extract.

Blind tests were conducted on 20 panelists for each of the above-described manufactured fabrics, and evaluations of the palatability, texture, and water retention were shown in Table 2 below.

Constituents content (in parts by weight) and evaluation results of Guigui Sample Fish meat Blue crab extract Subsidy Chitosan Texture Conservative Sensory evaluation One 100 3 17 0.5 usually usually ++ 2 100 3 17 One Good usually +++ 3 100 3 17 1.5 Great Great +++++ 4 100 3 17 2 Great Great +++ 5 100 3 17 3 usually Great ++

* In Table 2, the fish meat is a silk tail dome fish meat, and the subsidiary material was mixed with 7.5 parts by weight of sugar, 5 parts by weight of corn starch, 3 parts by weight of salt, and 1.5 parts by weight of baking powder, which is an expanding agent.

* In Table 2, the blue crab extract is an enzyme digested by mixing 1 part by weight of protease and 30 parts by weight of purified water as enzymes based on 100 parts by weight of selected, washed and ground blue crabs, followed by enzymatic treatment at 55 ° C. for 1.5 hours. A solid crustacean extract obtained by filtering and drying the liquid crustacean extract obtained by sterilization at 80 ° C. for 30 minutes under reduced pressure was used.

* In the sensory evaluation in Table 2, "+++++" is very good, "+++" is excellent, "++" means normal.

As shown in the results of Table 2, it was found that the gully cloth containing 1.5 parts by weight of chitosan with respect to 100 parts by weight of the tail-tailed fish meat showed the best preference, texture, and water retention, and the content of chitosan was 0.5 parts by weight, 1 It was also found that the degree of preference of the gully cloth including parts by weight, 2 parts by weight, and 3 parts by weight also showed texture and water retention.

Experimental Example 3 Experiments on Proper Ca Content

Each of the components shown in Table 3 was mixed to obtain a fish meat dough mixture.

The fish meat dough mixture was placed in a mold having a width × length × thickness of 5 cm × 15 cm × 0.2 cm, followed by molding and drying at 50 ° C. for 8 hours to obtain a dried product.

The dried material was heated in a roasting roaster at 150 ° C. for 1 minute and 30 seconds, and then rolled to prepare a gully cloth containing a crab extract.

Blind tests were conducted on 20 panelists for each of the above-described manufactured fabrics, and evaluations of the degree of preference, texture, and water retention were shown in Table 3 below.

Constituents content (in parts by weight) and evaluation results of Guigui Sample Fish meat Blue crab extract Subsidy calcium Sensory evaluation One 100 3 17 One +++++ 2 100 3 17 2 +++++ 3 100 3 17 3 +++++ 4 100 3 17 4 +++++ 5 100 3 17 5 +++++

* In Table 3, the fish meat is a silk tail dome fish meat, and the subsidiary material was mixed with 7.5 parts by weight of sugar, 5 parts by weight of corn starch, 3 parts by weight of salt, and 1.5 parts by weight of baking powder (baking powder) as an expanding agent.

* In Table 3, the blue crab extract is an enzyme digested by mixing 1 part by weight of protease and 30 parts by weight of purified water as enzymes based on 100 parts by weight of selected, washed and ground blue crabs, followed by enzymatic treatment at 55 ° C. for 1.5 hours. A liquid crustacean extract obtained by filtration and sterilization at 80 ° C. for 30 minutes was used.

* In the sensory evaluation in Table 3, "+" is a measure of the superiority of the sensory means that the more the number of "+", the better the sensory.

As shown in Table 3, when using 1 to 5 parts by weight of calcium with respect to 100 parts by weight of the tail-tailed fish meat, there was no significant difference in sensory performance, which can be seen that the calcium content can be properly adjusted according to the product characteristics during the manufacturing of the guippo. there was.

Experimental Example 4 Investigation of Appearance of Product Appearance According to Appropriate Heating Time

The optimum heating conditions for the preparation of the gully cloth containing the crab extract as in the following method as the optimum components obtained in the <Experimental Example 1> to <Experimental Example 3> were investigated.

7.5 parts by weight of sugar, 5 parts by weight of corn starch, 3 parts by weight of salt, 1.5 parts by weight of baking powder, 1.5 parts by weight of chitosan, 3 parts by weight of calcium and 3 parts by weight of blue crab extract were mixed and kneaded to obtain a fish meat dough.

The fish meat dough mixture was placed in a mold having a width × length × thickness of 5 cm × 15 cm × 0.2 cm, followed by molding and drying at 50 ° C. for 8 hours to obtain a dried product.

The dried material was put in a microwave oven (microwave oven, oscillation frequency 2450MHz) of 160 ℃ temperature as shown in Table 4 below, heated according to the heating time and then rolled to prepare a gully cloth containing the crab extract. .

The blind test was conducted on 20 panelists for each of the manufactured guippo, and the sensory evaluation was performed on the degree of preference. The results are summarized in Table 4 below.

In the above crab extract, 1 part by weight of protease (protease) and 30 parts by weight of purified water were mixed with 100 parts by weight of the selected, washed and ground blue crabs, and the enzyme digested product obtained by performing enzyme treatment at 55 ° C. for 1.5 hours was filtered. After sterilizing at 80 ° C. for 30 minutes, a solid crustacean extract obtained by drying the liquid crustacean extract under reduced pressure was used.

Constituents content (in parts by weight) and sensory evaluation results of Guigui Sample Oven Temperature (℃) Heating time Sensory evaluation One 160  1 minute + 2 160 1 minute 15 seconds ++ 3 160 1 minute 30 seconds +++++ 4 160  2 minutes +++ 5 160 2 minutes 30 seconds +

* In the sensory evaluation in Table 4, "+++++" is very good, "+++" is excellent, "++" is usually, "+" means somewhat inadequate.

The degree of baking of the gully cloth in Table 4 is a principle of heat sterilization and expansion by heat of steam vaporized by evaporation of water inside a bubble while passing through a specific wavelength range of the microwave oven. Therefore, as the heating time in the microwave oven during the manufacturing of the Guipo increased, the degree of baking was changed from light to dark. When the heating time in the microwave oven at 160 ° C. is less than 1 minute 30 seconds, a product having reduced functionality is produced due to the soft baking or texture, and the heating time in the microwave oven at 160 ° C. is 1 minute 30. The best color and crispy texture of guinea pig was obtained, so sensory evaluation was the best. In the above heating time, the appearance color of the product is changed to dark black, which shows that the functionality is gradually decreased.

As the temperature of the microwave oven is changed from the results of Table 4, it may be baked for a suitable time to prepare a gully cloth having the optimal functionality.

&Lt; Example 1-1 >

7.5 parts by weight of sugar, 5 parts by weight of corn starch, 3 parts by weight of salt, 1.5 parts by weight of baking powder, 1.5 parts by weight of chitosan, 3 parts by weight of calcium and 3 parts by weight of blue crab extract were mixed and kneaded to obtain a fish meat dough.

The fish meat dough mixture was placed in a mold having a width × length × thickness of 5 cm × 15 cm × 0.2 cm, followed by molding and drying at 50 ° C. for 8 hours to obtain a dried product.

The dried material was put in a microwave oven (oscillation frequency 2450MHz) of 160 ℃ temperature heated for 1 minute and 30 seconds and then rolled to prepare a gully cloth containing a crab extract.

In the above crab extract, 1 part by weight of protease (protease) and 30 parts by weight of purified water were mixed with 100 parts by weight of the selected, washed and ground blue crabs, and the enzyme digested product obtained by performing enzyme treatment at 55 ° C. for 1.5 hours was filtered. Sterilized at 80 ° C. for 30 minutes and then used liquid crustacean extract.

&Lt; Example 1-2 >

In the same manner as in Example 1-1 except for using the cod fish meat instead of the tail-tail fish meat was prepared guyepo containing crab extract.

&Lt; Example 1-3 >

In the same manner as in Example 1-1 except for using the squid fish meat instead of the tail-tail fish meat was prepared guyepo containing crab extract.

&Lt; Example 1-4 >

In the same manner as in Example 1-1 except for using the fish meat instead of the tail-tail fish meat Guigupo containing crab extract was prepared.

<Example 1-5>

In the same manner as in Example 1-1 except for using the fish fillet instead of the tail-tail fish meat Guigupo containing crab extract was prepared.

<Example 2-1>

7.5 parts by weight of sugar, 5 parts by weight of corn starch, 3 parts by weight of salt, 1.5 parts by weight of baking powder, 1.5 parts by weight of chitosan, 3 parts by weight of calcium and 3 parts by weight of shrimp extract were mixed and kneaded to obtain a fish meat dough.

The fish meat dough mixture was placed in a mold having a width × length × thickness of 5 cm × 15 cm × 0.2 cm, followed by molding and drying at 50 ° C. for 8 hours to obtain a dried product.

The dried product was put in a microwave oven (oscillation frequency 2450MHz) at 160 ° C., heated for 1 minute and 30 seconds, and then rolled to prepare a gully sapo containing shrimp extract.

In the above shrimp extract, 1 part by weight of flavozyme (flavourzyme) and 30 parts by weight of purified water were mixed with 100 parts by weight of selected, washed and ground barley shrimp, followed by enzyme treatment at 55 ° C. for 1.5 hours. After filtration and sterilization at 80 ° C. for 30 minutes, solid crustacean extract obtained by drying the liquid crustacean extract under reduced pressure was used.

&Lt; Example 2-2 >

Except for using cod fish meat instead of the tail-tail fish meat was prepared in the same manner as in Example 2-1, containing a shrimp extract.

<Example 2-3>

Except for using the squid fish meat instead of the tail-tail fish meat was prepared guyepo containing shrimp extract in the same manner as in Example 2-1.

<Example 2-4>

In the same manner as in Example 2-1 except for using the fish meat instead of the tail-tail fish meat Guido containing a shrimp extract was prepared.

<Example 2-5>

Except for using the fish fillet instead of the tail-tail fish meat was prepared in the same manner as in Example 2-1, containing a shrimp extract.

&Lt; Example 3-1 >

7.5 parts by weight of sugar, 5 parts by weight of corn starch, 3 parts by weight of salt, 1.5 parts by weight of baking powder, 1.5 parts by weight of chitosan, 3 parts by weight of calcium and 3 parts by weight of extract are usually mixed and kneaded to obtain a fish meat dough.

The fish meat dough mixture was placed in a mold having a width × length × thickness of 5 cm × 15 cm × 0.2 cm, followed by molding and drying at 50 ° C. for 8 hours to obtain a dried product.

The dried material was put in a microwave oven (oscillation frequency 2450MHz) at 160 ° C., heated for 1 minute and 30 seconds, and then rolled to prepare a gully cloth containing an extract.

In the above, the extract is mixed with 1 part by weight of protamex and 30 parts by weight of purified water with respect to 100 parts by weight of the screened, washed and crushed snow and filtered the enzyme digest obtained by enzymatic treatment at 55 ° C. for 1.5 hours. After sterilizing for 30 minutes at 80 ℃ was used liquid crustacean extract obtained.

&Lt; Example 3-2 >

In the same manner as in Example 3-1, except that cod fish meat was used instead of the tail-tail fish meat, the guerrillas containing the crab extract were prepared.

<Example 3-3>

In the same manner as in Example 3-1, except that the squid fish meat was used instead of the tail-tail fish meat, the guerrillas containing the extract were prepared.

<Example 3-4>

In the same manner as in Example 3-1, except that silkworm bream fish were used instead of Hanchi fish meat, the guerrillas containing the extract were prepared.

<Example 3-5>

In the same manner as in Example 3-1 except for using the fish fillet instead of the tail-tail fish meat, the guerrillas containing the extract is prepared.

<Example 4-1>

7.5 parts by weight of sugar, 5 parts by weight of corn starch, 3 parts by weight of salt, 1.5 parts by weight of baking powder, 1.5 parts by weight of chitosan, 3 parts by weight of calcium and 3 parts by weight of lobster extract were mixed and kneaded to obtain a fish meat dough.

The fish meat dough mixture was placed in a mold having a width × length × thickness of 5 cm × 15 cm × 0.2 cm, followed by molding and drying at 50 ° C. for 8 hours to obtain a dried product.

The dried material was put in a microwave oven (oscillation frequency 2450MHz) at 160 ° C., heated for 1 minute and 30 seconds, and then rolled to prepare a guinea pig containing lobster extract.

In the above lobster extract, 1 part by weight of neutrase and 30 parts by weight of purified water are mixed with 100 parts by weight of the selected, washed, ground, and crushed enzymes, and the enzyme digested by enzymatic treatment at 55 ° C. for 1.5 hours is filtered. After sterilizing at 80 ° C. for 30 minutes, the solid crustacean extract obtained by drying the liquid crustacean extract under reduced pressure was used.

&Lt; Example 4-2 >

Except for using the cod fish meat instead of the tail-tail fish meat was prepared in the same manner as in Example 4-1 containing a lobster extract.

<Example 4-3>

Except for using the squid fish meat instead of the tail-tail fish meat was prepared guinea pig containing lobster extract in the same manner as in Example 4-1.

<Example 4-4>

In the same manner as in Example 4-1, except that the fish tail meat was used instead of the fishtail fish meat, a guinea pig containing lobster extract was prepared.

<Example 4-5>

In the same manner as in Example 4-1 except for using the fish fillet instead of the tail-tail fish meat was prepared guinea pig containing lobster extract.

<Test Example>

The taste of the experimental group and the control group, using each of the guarpo prepared in Example 1-1 to Example 4-5 as an experimental group and a commercially available Guipo (North Korean, 11th Street Online Shopping Mall) as a control group, Sensory evaluation of the degree of preference was carried out and the results are shown in Table 5 below.

The sensory test was carried out on a five-point scale of 20 panelists (10 men and women each) who had sensory tests over 3 years in the food-related field.

Sensory Evaluation Results of the Experimental and Control Guiguipo Sample flavor Likelihood Sample flavor Likelihood Example 1-1 4.1 4.2 Example 2-1 4.1 4.0 Examples 1-2 4.1 4.1 Example 2-2 4.0 4.1 Example 1-3 4.0 4.1 Example 2-3 4.0 4.1 Example 1-4 4.2 4.1 Examples 2-4 4.1 4.0 Examples 1-5 4.1 4.0 Example 2-5 4.0 4.1 Example 3-1 4.0 4.2 Example 4-1 4.0 4.0 Example 3-2 4.0 4.1 Example 4-2 4.1 4.2 Example 3-3 4.0 4.0 Example 4-3 4.0 4.1 Example 3-4 4.1 4.0 Example 4-4 4.1 4.1 Example 3-5 4.0 4.1 Example 4-5 4.1 4.2 Control group 3.7 3.7 - - -

* In Table 5, the sensory test values of tastes and preferences for Examples 1-1 to 4-5 and the control group are divided by the total number of the panel scores divided by the number of panels and rounded off to two decimal places. It means that the castle is excellent.

As shown in Table 5, the guippo containing the crustacean extract prepared by the present invention exhibits an equivalent level of functionality or higher than that of a guippo in the market. Can be.

As described above, the present invention has been described with reference to preferred experimental examples, examples, and test examples, but a person skilled in the art should be aware of the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that various modifications and variations can be made to the invention.

Guiguipo according to the present invention is an additive used for the purpose of enhancing the inherent functions of the original food, in addition to the crustacean extract obtained by treating crustaceans with the enzyme as a functional ingredient, that is, biological defense, disease prevention and recovery, Since chitosan, calcium, and the like, which have functions such as rhythm control and anti-aging, can be provided, the guippo with improved functionality can be provided.

Claims (6)

Flavorzyme, Protamex, Papain, Protease for 100 parts by weight of any one or more crustaceans selected from selected, washed and ground shrimps, crabs and crayfish. 0.5-5 parts by weight of any one of enzymes selected from neutrase and alcalase and 30-60 parts by weight of purified water, followed by enzymatic treatment at 50-60 ° C. for 1-2 hours. To obtain a crustacean extract, characterized in that it comprises 0.5 to 20 parts by weight of a liquid crustacean extract obtained after sterilization at 80-90 ° C. for 20-40 minutes or a solid crustacean extract in powder form of the liquid crustacean extract. Guipo including a. delete 5.5 to 10 parts by weight of sugars, 3 to 7 parts by weight of starch, 1 to 5 parts by weight of salt, 0.5 to 5 parts by weight of chitosan, 1 to 5 parts by weight of calcium, and 0.5 to 3 parts by weight of expanding agent based on 100 parts by weight of fish meat ground product Mixing 0.5 to 20 parts by weight of the extract and crustacean extract to obtain a mixture;
Molding the mixture in a mold and then drying at 40 to 60 ° C. for 6 to 12 hours to obtain a dried product;
Method for producing a gully pod comprising a crustacean extract, characterized in that it comprises the step of heating and drying the dried product for 1 minute to 2 minutes 30 seconds at 140 to 220 ℃. delete The method of claim 3,
Sugars are sugar, glucose, fructose, malt, syrup, dextrin, maltooligosaccharide, isomaltooligosaccharide, cello oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, chito oligosaccharide, xyl oligosaccharide, honey, honey One selected from propolis and trehalos;
Starch is any one selected from corn starch, potato starch, sweet potato starch, tapioca starch, wheat starch and rice starch;
A swelling agent is a method of producing a guarfoil comprising a crustacean extract, characterized in that any one selected from yeast, sodium bicarbonate (NaHCO ₃ ), baking powder. The method of claim 3,
Crustacean extract is used for flavozyme, protamex, papain, protease and neutra with respect to 100 parts by weight of any one or more crustaceans selected from selected, washed and ground shrimp, crabs and crayfish. 0.5-5 parts by weight of any one enzyme selected from neutrase and alcalase and 30-60 parts by weight of purified water were mixed and subjected to enzymatic treatment at 50-60 ° C. for 1 to 2 hours to obtain an enzymatic digest. Sterilizing for 20 to 40 minutes at ~ 90 ℃ sterilized extract comprising a crustacean extract, characterized in that the liquid crustacean extract obtained in the form of a solid or powdered crustacean extract powdered.