KR101359002B1 - Manufacturing method of giant squid meat - Google Patents

Abstract

The present invention relates to: a manufacturing method of giant squid meat which includes a step for dipping the body of giant squid into an aqueous solution containing 0.01-2 wt% of sodium chloride; and the giant squid meat produced by the same. By processing the giant squid by the method of the present invention, ammonium chloride can be effectively removed for removing unique unpleasant smell and taste of the giant squid and improving meat quality and palatability, and the giant squid meat can be used as a material for various food. [Reference numerals] (AA) Time

Description

MANUFACTURING METHOD OF GIANT SQUID MEAT}

The present invention relates to a manufacturing method of king squid fish meat, comprising the step of immersing the main squid body in an aqueous solution containing 0.01% to 2% by weight of sodium chloride, and the squid fish meat prepared accordingly.

Recently, due to the westernization of the diet, problems such as obesity, such as obesity due to the indiscriminate intake of high-fat, high-calorie meats are seriously even in the low age group. In addition, when raising animals such as cows and pigs, many social problems have appeared in the safety of the feed and the breeding environment. In addition, there are environmental problems such as high breeding costs, excessive carbon dioxide generation, and waste disposal at the breeding site. Therefore, the demand for new food resources that can replace meat is increasing.

Squid has a unique texture and taste among seafood, and it is used as a highly palatable seafood because it contains a large amount of nutrients such as various free amino acids and betaine and unsaturated fatty acids. In particular, it is known that taurine contains a large amount of taurine, which reduces blood cholesterol, normalizes blood pressure and promotes decomposition of fat, and also contains a large amount of unsaturated fatty acids such as EPA and DHA.

Giant squid ( Architeuthis japonica ) caught in South American oceans, such as Peru and Mexico, live at depths of 100 to 1000 m and are estimated to have hundreds of millions of tons of potential resources. In addition, the length is a few meters, the thickness is also very thick up to about 5 cm to supply fish meat stably at low cost, in particular the whiteness is very excellent and is evaluated as a useful plant. In addition, aquatic organisms, such as squid, are low-calorie and low-fat foods, which are lower in price than animal foods, and therefore have a high possibility of being developed as a functional food. In particular, it contains glutamic acid, aspartic acid, arginine and leucine as major constituent amino acids, and essential amino acids such as threonine, valine, methionine and aromatic amino acids tyrosine and phenylalanine, which are used as raw materials for neurotransmitters in the brain. It is. The free amino acid contains a large amount of hydroxyproline, arginine, alanine and the like. And these amino acids are known to play a major role in determining taste.

However, giant squid is chlorine (Cl ^-) is high and the content of ions, so 0.8%, by still increasing bitterness and ammonium chloride (NH ₄ Cl) content that the acidity situation with limited use as a food.

Accordingly, various methods have been attempted to remove ammonium chloride to increase the value of squid as an edible material. For example, Korean Patent Publication No. 194-0010263 discloses a technique of heating a solution of acetate and phosphate to immerse it in a warmed solution for about 24 hours, and Korean Patent Publication No. 10-0903200 primarily teaches alkali ions. Immersion in electrolyzed water, immersion in acidic electrolyzed water, addition of acidity regulator, sodium bicarbonate and iodine solution to remove bitter and sour taste is proposed, and Korean Patent Publication No. 10-0347843 has a salinity of 80 to 90 Techniques for immersing in 2 to 3 parts by weight of a solution are presented, and Korean Patent Publication No. 1989-0005276 discloses a method of using de-Na ⁺ ionized soft water, and Korean Patent Publication No. 10-0429782 discloses 4 to 8 A method of using cold distilled water is shown. In addition, the method of adding the Old Potato powder [KOREAN J. FOOD SCI. TECHNOL. Vol. 44, No. 4, pp 422 ~ 427 (2012)], How to Remove the Unique Fishy Flavor and Flavor by Adding Gel Enhancer [J Korean Soc Food Sci Nutr 41 (7), 975 ~ 981 (2012)], Drying and Cooking Process How to remove the bitter and sour taste [KOREAN J FOOD Preserv 18 (4), 508 ~ 516 (2011)] has been proposed.

However, these conventional technologies are economically problematic due to excessive chemical dependence, or excessive generation of secondary pollutants and excessive consumption of energy after treatment, and practically, there is a limit to the application to mass production on an industrial scale. In particular, the removal of acidity and bitterness caused by ammonium chloride is incomplete, making it unsuitable for use as a food material.

Therefore, it is necessary to develop technology to increase the preference while maintaining the characteristic advantages such as squid nutritional ingredients.

As such, there is an urgent need for the development of realistic and eco-friendly technology to remove the unsymbolistic taste and smell peculiar to giant squid. In particular, there is a need for development of a method to remove ammonium chloride, a source of unsymbolic odors and tastes, while not only allowing efficient and mass commercial production, but also minimizing the loss of various nutrients.

Therefore, in the present invention, as a result of intensive examination to meet the above development needs, the present invention finds an economical and high preference processing method for large squid, even when mass production is made by improving and supplementing the problems of the conventional ammonium chloride removal method. The present invention was completed. Specifically, the present invention provides a method for producing squid fish meat, comprising immersing the squid trunk in an aqueous solution containing 0.01% to 2% by weight of sodium chloride.

Ammonium chloride can be effectively removed when the king squid is treated according to the method of the present invention, thereby removing the characteristic bad smell and taste and improving meat quality and palatability, and thus can be utilized as various food ingredients.

1 is a graph showing the change in concentration of ammonium chloride removed according to the concentration of the immersion liquid.
Figure 2 is a graph showing the change in the concentration of sodium ions in king squid according to the immersion liquid concentration and immersion time.
3 is a graph showing the change in concentration of ammonium chloride removed according to the immersion liquid composition and immersion time.
4 is a process flowchart showing an example of the manufacturing method of the squid fish meat (squid pieces) of the present invention.

Hereinafter, the present invention will be described in detail. However, it should be understood that the present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics thereof.

In one aspect, the present invention relates to a method for producing squid fish meat, comprising the step of immersing the giant squid body in an aqueous solution (immersion liquid) containing 0.01% to 2% by weight of sodium chloride.

That is, the present invention relates to a processing method for applying the giant squid to various fields of food, and can effectively remove the non-signal ammonium chloride material unique to the giant squid by treating the giant squid body with an immersion liquid of a specific ingredient. .

As the sodium chloride, salts such as sun salt, refined salt and rock salt can be used.

When the concentration of sodium chloride is less than 0.01% by weight, not only the immersion time is too long, but also the desired effect of removing ammonium chloride cannot be sufficiently obtained. Moreover, prolonged soaking can result in the loss of nutrients such as proteins. In addition, when the concentration of sodium chloride is more than 2% by weight, salts penetrate into the cuttlefish and the salt concentration increases, so that the salty taste may be stronger, which is not preferable. For example, when the salt salt concentration is greater than 2% by weight and less than 8% by weight, the immersion time can be saved by about 1 hour to 8 hours, but the immersion effect on the surface of the squid is constant, but the effect is halved depending on the depth. In other words, even if ammonium chloride is removed from the surface side, salty salt is too severe, and depending on the depth, ammonium chloride is less removed, so that the salty taste is darker and bitterness remains. Most preferably, the giant squid trunk is immersed in an aqueous solution containing 0.25% by weight of sodium chloride.

In a preferred embodiment, the aqueous solution further contains 0.01% to 0.2% by weight calcium chloride. When the concentration of calcium chloride is mixed with sodium chloride to prepare an immersion liquid, the immersion time can be greatly shortened to about 5 hours to 9 hours, as well as the quality and texture of fish meat are improved. If the amount is less than 0.01% by weight, the effect is not sufficiently exhibited. When the calcium chloride is used in an amount of more than 0.2% by weight, the bitter taste may not be completely removed, and the elasticity of the fish may be weakened due to the damage to the meat, and further loss of protein may occur.

In one embodiment, the aqueous solution is circulated at intervals of 2 hours to 5 hours upon immersion. It is preferable to circulate using the aeration apparatus or the circulation apparatus, but the circulation method is not limited thereto. When circulating the immersion liquid in the time period it can increase the effect of the immersion.

In one embodiment, the immersion temperature for removing ammonium chloride in the present invention is preferably carried out at a temperature of 5 ℃ to 50 ℃.

In one embodiment, the immersion time is preferably 3 hours to 18 hours. The immersion time is most preferably 6 hours to 12 hours.

In another aspect, the present invention relates to giant squid fish meat prepared according to the above production method. The giant squid body treated with the immersion liquid of a certain component and content according to the present invention has a value as an excellent food material because the non-signal ammonium chloride material unique to the squid is effectively removed.

King squid fish meat according to the present invention can be used as a food raw material that can replace the meat, it can contribute to improving the diet by preventing side effects such as obesity. In this regard, hamburgers or steaks processed with beef, pork, chicken, etc. per 100 g have a calorie of 230 to 290 kcal. In addition, squid is not only comparable to meat and protein, but also has a high calcium content.

Ingredients or foods using the great squid fish meat according to the present invention is not limited in kind, for example, can be applied to a variety of foods, such as tang, steam, steak, fish cake, fried.

The present invention will be described in more detail with reference to the following examples. However, the following examples are for the purpose of illustrating the present invention and are not intended to limit the scope of the present invention.

[ Example ]

Preparation of materials

In this example, a frozen giant squid trunk from Chile or Peru was used. The frozen giant squid trunk, from which the intestines were removed, was thawed to a temperature of −10 to 5 ° C. at 4 to 8 hours at room temperature.

Immersion  process

The thawed giant squid body was washed with water and then immersed in an immersion liquid having a composition (weight ratio) according to Table 1 below. The immersion liquid was circulated using an aeration apparatus or a circulator at intervals of 2 hours and soaked for 12 hours.

Immersion liquid Salt (sodium chloride) Calcium chloride water Comparative Example 1 - - 100.00 Example 1 0.01 - 99.99 Example 2 0.25 - 99.75 Example 3 1.00 - 99.00 Example 4 1.50 - 98.50 Example 5 2.00 - 98.00 Comparative Example 2 2.50 - 97.50 Comparative Example 3 5.00 - 95.00 Example 6 0.23 0.02 99.75 Comparative Example 4 0.25 2.00 97.75

Sensory evaluation

A five-point scale (5 points: very good; 4 points: good; 3 points: moderate) for salty, sour, bitter, and texture of 20 sensory test personnel trained for sensory evaluation of the submerged giant squid body 2 points: poor; 1 point: very poor). Overall preference was computed as the average value of the said evaluation criteria. The results are shown in Table 2 below.

Immersion liquid
Sensory evaluation Salty taste Sour taste bitter Texture Comprehensive preference map Comparative Example 1 3.4 3.0 3.5 3.3 3.3 Example 1 4.2 4.7 4.6 4.6 4.5 Example 2 4.7 4.8 4.7 4.8 4.8 Example 3 4.8 4.6 4.6 4.8 4.7 Example 4 4.7 4.5 4.5 4.8 4.6 Example 5 4.5 4.7 4.5 4.7 4.6 Comparative Example 2 3.9 3.8 4.0 4.4 4.0 Comparative Example 3 2.7 3.0 2.9 3.3 3.0 Example 6 4.7 4.5 4.6 4.5 4.6 Comparative Example 4 3.6 4.0 3.7 3.8 3.8

As shown in Table 2, in the case of Examples 1 to 6, the general preference is about 4.5 to 4.7, while in Comparative Examples 1 to 4 was lower than the immersion liquid in the Example of about 3.0 to 4.0.

In addition, it is shown in Table 3 to determine whether the bitter taste and sour taste of each immersion time of the squid body immersed with the immersion liquid of Comparative Examples 1, Example 2 and Example 6 is felt.

As shown in Table 3, in the case of Comparative Example 1, the bitter and sour taste continues to be felt even after 14 hours, whereas in Example 2, after 10 to 12 hours, the bitter and sour taste is completely removed, In the case of Example 6, it was confirmed that bitterness and sourness were completely removed after 8 to 9 hours.

Ammonium chloride concentration change

Experimental Example  One : Immersion liquid  Changes in Concentration of Ammonium Chloride Removed with Concentration

The giant squid body was washed with water and then immersed in an immersion liquid containing 0, 0.1, 0.25, 0.5, 0.75, 1, 1.5, 2, 3% by weight of salt (sodium chloride). The concentration change (ppm) of the ammonium chloride removed after immersion for 12 hours while circulating the immersion liquid by using an aeration apparatus or a circulator at 2 hour intervals is shown in FIG. 1. The concentration of ammonium chloride extracted from the giant squid body was confirmed by analyzing ammonium ions, and converted into ammonium chloride.

Experimental Example  2 : Immersion liquid  Changes in Sodium Concentration in King Squid with Concentration and Time

The giant squid body was washed with water and then immersed in an immersion liquid containing 0, 0.1, 0.25, 0.5, 0.75, 1, 1.5, 2, 3% by weight of salt (sodium chloride). After immersion for 6, 12 and 18 hours, sodium ions were analyzed for the concentration of the salt infiltrated into the squid and shown in FIG. 2.

Considering the results of Experimental Example 1 and Experimental Example 2 comprehensively, it was confirmed that the immersion liquid containing 0.25% by weight of sodium chloride achieves the best effect.

Experimental Example  3: Immersion liquid  Changes in Concentration of Ammonium Chloride Removed with Composition and Time

The giant squid body was washed with water and then immersed in an immersion solution containing 0.25 wt% salt (sodium chloride) and 0.25 wt% salt and 0.025 wt% calcium chloride. The concentration change (ppm) of ammonium chloride removed with immersion time is shown in FIG. 3. The concentration of ammonium chloride extracted from the giant squid body was confirmed by analyzing ammonium ions, and converted into ammonium chloride.

As shown in the results of Figure 3, it was confirmed that the use of a mixture of calcium chloride rather than the use of sodium chloride alone in terms of the ammonium chloride removal efficiency.

Claims (7)

A method for producing squid fish, comprising the step of immersing the squid trunk in an aqueous solution containing 0.01% to 2% by weight of sodium chloride. The method of claim 1,
The aqueous solution further contains 0.01 wt% to 0.2 wt% of calcium chloride, the method of producing squid fish meat. The method of claim 1,
A method of producing squid fish meat, characterized in that the aqueous solution is circulated at intervals of 2 hours to 5 hours. The method of claim 1,
The immersion is carried out at a temperature of 5 ° C to 50 ° C, characterized in that the method for producing squid fish meat. The method of claim 1,
The immersion time is 3 hours-18 hours, The manufacturing method of the squid fish meat characterized by the above-mentioned. The method of claim 5, wherein
The immersion time is 6 hours to 12 hours, The manufacturing method of the squid fish meat characterized by the above-mentioned. King squid fish prepared according to the method of any one of claims 1 to 6.

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