KR101373470B1 - A packaging method for the salted changran jeot using by transparent retort pouched film - Google Patents

Abstract

The present invention relates to a packaging method for packaging changran chops using a transparent packaging container, and more specifically, microbial than changlan chops sold in the market using a transparent retort pouch film container with excellent sealing properties in the process of the present invention , pH, VBN and TBA results in excellent quality and shelf life, which not only prevents waste of food resources due to deterioration, but also reduces the production cost of products, and has the advantage of hygienic quality improvement of products. I can keep it.

Description

A method for packaging salted changran jeot using transparent retort pouched film

The present invention relates to a method of packaging a languid fermented roe with excellent quality and shelf life using a transparent retort pouch film having excellent storage properties.

[Document 1] Kim Sang-mu, Preservation Effect of Low Salted Cod roe with Food Additive, Korean Journal of Food Science and Nutrition, 25 (6) , pp.937-943, 1996

[Document 2] Kim YM. 1996. Processing technique and quality control of fermented seafood (in Korea). Bulletin of Food Technology , 9: 65-86

Salted seafood is a traditional Korean fermented fish food that suppresses the growth of decayed bacteria by salting fish and shellfish and decomposes meat by the enzyme action of autodigestive enzyme or microorganism. The product has a unique rich flavor and is widely used as a seasoning material for side dishes and kimchi from ancient times to today (preservation effect of low salted salted cod roe with Kim Sang-mu, food additives, Korean Journal of Food Science and Nutrition, 25 (6) , pp.937-943, 1996).

The fermented seaweed is fermented by fermenting only raw salt of salt, which is not subjected to heat sterilization treatment, as a needle source. It is a process of decomposing the nutrients by the proteolytic enzymatic action of self-digesting enzymes and rheological microorganisms, the unpleasant smell of such take wonryoyuk destroyed and desirable flavor components are generated, and the meat is softened to be differentiated in a state suitable for human consumption (Kim YM. 1996. Processing technique and quality control of seafood fermented (in Korea). Bulletin of Food Technology , 9: 65-86).

In recent years, as consumption of health-oriented foods has increased, the fermented product has been widely used in the form of seasoned salted fish which has a much lower salt content. However, such seasoned salted salted fish is one of the biggest problems It is shortening of storage stability of salted fish. The addition of antioxidants may be considered to extend the storage period of the fermented seafood, but it is difficult to put the antioxidant into practical use due to the expectation of consumers and the avoidance of artificial synthetic additives. For this reason, it has been well known that a method of inhibiting the oxidation of food by blocking light in the air and air, which is a cause of rancidity and corruption of the fermented fish, by physical methods other than antioxidants, has been widely known. .

In this experiment, we tried to extend the storage period by suppressing the rancidity of the fermented fish by adding nitrogen into the container with light and oxygen barrier.

As a vacuum container, a retort pouch refers to a container for heat-resistant food packaging that can be sterilized by a high pressure sterilizer or other sterilizing device to maintain commercial sterilization. A flexible pouch which is filled with food and then sealed and sterilized by heating at 100 to 140 캜. Typical examples of the material are a polyester in the surface layer, an aluminum foil in which the gas and water do not permeate in the middle layer, Is made of polyolefin or the like having good heat sealability and good contact property with food. The characteristics are thinner than the metal tube, and the quality is improved because the time taken for the center temperature of the contents to reach the target temperature is short. Like canned food, it can be distributed at room temperature, can be stored for a long time, has a small container storage space, is light in weight, and is also called a retort pouch. The retort pouch uses a lamination film, which is made by attaching three layers or five layers of plastic film or aluminum foil with different properties to improve heat resistance, gas permeability and heat adhesion. The laminated pouches for retort pouches are mainly made by laminating three layers of polyester (0.0122mm) / aluminum foil (0.0089mm) / modified polypropylene (0.176mm), but using aluminum retort pouch. Examples of lamination are polyester / polyurethane / adhesive / modified polyester / modified high density polyethylene. Retort pouches are lighter and easier to carry, easier to cook, less heat-treated, and have a higher quality than retort pouches, but have a slower production rate, difficulty in distinguishing easily the altered tubes, and the possibility of contamination by pinholes (Naver Encyclopedia; www.naver.com)

Accordingly, the present inventors can improve the shelf life of salted fish and suppress the proliferation of the causative agent of spoiled salted fish during storage. By reducing the amount of returned and discarded due to deterioration to prevent the waste of food resources, to reduce the production cost of the product, there is an advantage of improving the quality of the product, the method of storing the seasoned kochu using the transparent retort pouch film is completed in the present invention It was.

In accordance with the above object, the present invention provides a packaging method for storing the fermented roe with excellent quality and shelf life using a transparent retort pouch film.

Specifically, the present invention is the first step of screening and selection to collect and wash the washed egg; A second step of removing water from the window of the first step and immersing in pickles to salt for 1 to 4 days, preferably 1 to 3 days; A third step of removing water and impurities from the salted window; A fourth step of applying water seasoning to the window from which the water and impurities of the third step are removed; A fifth step of ripening for 1 day to 5 days, preferably 2 days to 4 days, incubator at 0 to 30 ° C. by adding dried seasoning to the seasoned window egg in the fourth step; And a sixth step of packaging the wort product using a transparent retort pouch film.

The pickles used in the present invention are 1 to 20 parts by weight of salt, 1 to 10 parts by weight of sugar, 1 to 50 parts by weight of water, and 0.01 to 5 parts by weight of sake, preferably 100 parts by weight, based on 100 parts by weight of window egg. In contrast, it is characterized in that it is composed of 1 to 15 parts by weight of salt, 1 to 8 parts by weight of sugar, 20 to 40 parts by weight of water, and 0.1 to 3 parts by weight of sake.

The dried seasoning used in the present invention is 1 to 10 parts by weight of red pepper powder, 0.01 to 5 parts by weight of sugar, preferably 1 to 5 parts by weight of red pepper powder, and 0.1 to 3 parts by weight of sugar, based on 100 parts by weight of window egg weight. It is characterized by being formed.

Water seasoning used in the present invention is 1 to 7 parts by weight of red pepper powder, 0.01 to 5 parts by weight, 1 to 10 parts by weight of garlic, 1 to 10 parts by weight of starch syrup, 1 to 15 parts by weight of water, preferably 100 parts by weight of window egg. For example, 1 to 5 parts by weight of red pepper powder, 0.1 to 3 parts by weight of miwon, 2 to 7 parts by weight of garlic, 2 to 7 parts by weight of starch syrup, and 1 to 10 parts by weight of water.

The transparent retort pouch film as defined herein can be any of the transparent retort pouch films well known in the art, but is preferably a transparent retort pouch (PET + CPP), more preferably, a transparent retort pouch (PET + CPP) G) characterized in that.

Hereinafter, the method of manufacturing and packing the salted cod roe of the present invention will be described in detail.

Performing screening and selection for collecting and washing washed eggs caught in the North Pacific or the East Sea in the first step;

In the second step, the egg wash treated by the process of the first step is a step of fermentation and fermentation for 1 to 4 days by removing moisture and immersing in pickles;

Removing moisture and impurities from the window fermented in the third step;

Applying a water spice to the window from which water and impurities have been removed in the third step;

Fermenting dried seasoning to the seasoned eggplant seasoned in the fourth step in a fifth step, and aging for 1 to 5 days in an incubator at 0 ~ 30 ℃;

From the manufacturing process including the sixth step of packaging and storing the above prepared languang using a transparent retort pouch film can be produced and stored excellent languang improved quality and storage of the present invention.

In another aspect, the present invention provides a fermented roe products excellent in quality improvement and storage properties obtained by the manufacturing and packaging method.

The results of the measurement of microbial, pH, VBN and TBA are superior to those of commercially marketed languid roe, and their quality and shelf life are prevented. In addition to the savings, the quality improvement of the product was confirmed.

The present invention is superior in microbial, pH, VBN and TBA measurement results and excellent shelf life compared to commercially available changlan chopped changlan chopped by using the process of the present invention stored using a transparent pouch film having excellent storage properties. It not only prevents the waste of food resources, reduces the production cost of the product, but also contributes to the improvement of the food value because it has the advantage of improving the quality of the product.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

However, the following examples and experimental examples are illustrative of the present invention, and the content of the present invention is not limited by the following examples and experimental examples.

Reference Example  1. Preparation of sample

1-1. Material preparation

Changran (Gangneung-si Suhyup) was used, sugar (white sugar, CJ), cheongju (baekhwa restoration, Lotte liquor), Miwon (flavorful Miwon, Chungwon), syrup (old syrup, Ottogi), garlic (Gangneung city Hanaro Mart), tap water (Gangneung City) and red pepper powder (Haechan deul red pepper powder, CJ) were used.

1-2. Packing container

The packaging container used for salted fish packaging is polyethylene pouch (PE;), a transparent retort pouch (PET + CPP), aluminum retort pouch for (PET + Al + CPP, aluminum 175 standing pouch) in Gangneung Kanto history of science Make health products (www. makehealth.co.kr ).

Example  One. Cod roe  Manufacture and packing

1-1. Transparent retort pouch container Cod roe  Manufacturing and Storage (1)

Frozen window of Reference Example 1 was washed by thawing at room temperature for about 2 days. Frozen eggs were thawed and washed at room temperature for 2 days. The washed window was salted for 48 hours with 10% (weight) of salt, 4% (weight) of water, 40% (weight) of water, 0.5% (weight) of sake, and brine. After washing and sorting the pickled egg, the water was removed from the rice (3 hours) and dried seasoned with red pepper powder 3% (weight) and sugar 0.7% (weight). Finally add 2% (weight) of red pepper powder, 0.15% (weight) of garlic, 5% (weight) of garlic, 4.5% (weight) of starch syrup, and 6.5% (weight) of water Prepared and packaged in a transparent retort pouch (PET + CPP) packaging paper was stored at 25 ℃ under vacuum (hereinafter referred to as PET + CPP ") used in the experiment.

1-2. Polyethylene Pouch ( PE ) Cod roe  Manufacturing and Storage (2)

Except for packing with transparent retort pouch packaging paper during the 1-1 process, a comparative fermented roe product was manufactured using the same method as the 1-1 manufacturing and storage process of the roe (hereinafter, referred to as “PE”). .

1-3. Aluminum retort pouch containers  Used Cod roe  Manufacturing and Storage (3)

Except for packaging with transparent retort pouch packaging paper during step 1-1, a comparative wort product using an aluminum retort pouch container was manufactured using the same method as the method for preparing and storing the above-mentioned worted kochu (hereinafter, “ (PET + Al + CPP) ”.

Experimental Example  1. Add vacuum container Salted  Microbial count and pH  Measure

1-1. Number of microorganisms

The number of microorganisms was measured as follows using the method described in the literature while storing for 3, 6, 9 and 12 days at 25 (± 5) ℃ for the fermented kochujang prepared in the above example.

During storage, the total number of microorganisms in the fermented kochujang was 3M Aerobic Count Plate film (55144-1000) and the number of lactobacillus was added to BCP-added agar medium (DIFCO (E-MB31)).

As a result of the experiment, the change of the total bacteria according to the maturation period of the different seasoning changran chopped as shown in Table 1. The total bacterial counts were not significantly different among the samples, but significant differences were observed from the other samples from the 6th day of storage. In storage ninth, the total bacterial count was the highest with 2.8 × 10 CFU / g of PET + Al + CPP packaging, and the highest bacterial count was 2.9 × 10 CFU / g with PET + CPP packaging.

Changes in total bacterial counts of fermented cod roe in transparent packaging containers (25 ± 0.5 ℃) (unit: CFU / g) sample Storage period (days) 0 3 6 9 PE 1.0 × 10 ⁵ 2.9 × 10 ⁸ 1.5 × 10 ⁹ 4.7 × 10 ⁹ PET + CPP 1.0 × 10 ⁵ 1.2 × 10 ⁸ 9.7 × 10 ⁸ 2.9 × 10 ⁹ PET + Al + CPP 1.0 × 10 ⁵ 2.6 × 10 ⁸ 8.0 × 10 ⁹ 2.8 × 10 ¹⁰

1-2. pH  Measure

It was measured as follows using a pH meter while storing for 3, 6, 9, 12 days at 25 (± 5) ℃ for the changranjang prepared in the above Example.

The pH was measured with a pH meter (Mettler Toledo, SevenEasy pH, Switzerland) after taking 10 g of sample and homogenizing with 20 mL of distilled water.

As a result of the experiment, the pH change according to the ripening period of the high-quality Changlan chops with different packaging is shown in Table 2. The initial pH of the cod roe was 6.03, which did not show any significant difference among the different packing methods. The pH decreased until 6 days of storage and then increased from 9 days. This means that all samples began to rot from the 9th day, and the change in pH was the largest in the season with PET + CPP-packed Changlan chop and the PE-packed Changlan chop was the smallest. Worked on.

Changes in pH of Cod roe during Transparent Storage at 25 ± 0.5 ℃ Sample Storage period (days) 0 3 6 9 12 PE 6.03 ± 0.21 ^a 6.57 ± 0.00 ^a 5.97 ± 0.02 ^a 6.69 ± 0.01 ^c 6.79 ± 0.01 ^c PET + CPP 6.03 ± 0.21 ^a 6.53 ± 0.00 ^b 5.75 + - 0.12 ^b 6.73 ± 0.01 ^b 6.95 ± 0.01 ^a PET + Al + CPP 6.03 ± 0.21 ^a 6.44 ± 0.01 ^c 5.93 + 0.01 ^a 6.81 ± 0.00 ^a 6.84 ± 0.01 ^b Values are mean ± SD (n = 3).
^{a- c} Values with the same letter are not significantly different (p <0.05).

Experimental Example 2. Measurement of freshness (VBN, volatile basic nitrogen)

Freshness was measured as follows while storing for 3, 6, 9, and 12 days at 25 (± 5) ℃ for the fermented kochujang prepared in Example 1.

Take 2 g of sample, add 16 mL of distilled water, add 2 mL of 20% TCA solution, grind well, leave for 10 minutes, filter, collect supernatant, and quantify volatile basic nitrogen by microdiffusion method using Conway unit.

Table 3 shows the changes in VBN values during storage periods of different seasonings. From the 3rd day of storage, PE packaging showed the highest VBN value, and from the 9th day of storage, the fermentation value of PET + Al + CPP with 200.91mg / 100g was the highest. On the other hand, P. cod with PET + CPP packaging showed lower decay value compared to PE and PET + Al + CPP-packed salted fish throughout the storage period.

VBN change in fermented cod roe during storage (25 ± 0.5 ℃) (unit: mg%) Sample Storage period (days) 0 3 6 9 12 PE 8.38 ± 0.87 ^a 26.48 ± 1.03 ^a 153.33 ± 1.25 ^a 175.71 ± 5.12 ^b 210.89 ± 6.50 ^a PET + CPP 8.38 ± 0.87 ^a 19.21 ± 1.06 ^b 113.46 ± 0.19 ^b 158.56 ± 0.69 ^c 183.18 ± 7.36 ^b PET + Al + CPP 8.38 ± 0.87 ^a 19.74 ± 0.38 ^b 136.01 ± 2.21 ^a 200.91 ± 3.07 ^a 212.99 ± 0.92 ^a Values are mean ± SD (n = 3).
^{a- c} Values with the same letter are not significantly different (p <0.05).

Experimental Example 3. Measurement of Thiobarbituric acid (TBA)

Antioxidant activity was measured as follows while storing for 3, 6, 9, and 12 days at 25 (± 5) ℃ for the fermented kochujang prepared in Example 1.

Twenty grams of ground cod roe was taken, and 50 mL of 20% Trichloroacetic acid in 2M phosphoric acid solution containing 2M phosphoric acid cooled to 4 ° C was homogeneously ground for 1.5 minutes, and then the grinding solution was used as a 100 mL flask. . The solution was filtered through a Whatman No. 1 filter paper and centrifuged at 15000 ppm for 10 minutes using a centrifuge (micro centrifuge; Mega 21R). After filtration, 5 mL of the supernatant was transferred to a test tube and treated with 0.005 M 2- And 5 mL of TBA (thiobarbituric acid). The color developed liquid was measured at 530 nm absorbance (Jasco, JP / V-550), and the measured absorbance was multiplied by 5.2.

Table 4 shows the changes in TBA vlaue during storage of different seasoned cod roe. TBA value changes up to 3 days of storage showed that PET + CPP packaging was 0.13, which is lower than other PET + Al + CPP and PE packaging samples. Could. As a result, PE packaging in early and mid-storage storage seems to have the effect of inhibiting lipid rancidity of Changlan chops.

Change in TBA of Cod roe with Transparent Packaging Container during Storage (25 ± 0.5 ℃) (Unit: OD) Sample Storage period (days) 0 3 6 9 12 PE 0.11 ± 0.00 ^a 0.17 ± 0.02 ^a 0.20 ± 0.00 ^a 0.25 ± 0.00 ^a 0.37 ± 0.01 ^a PET + CPP 0.11 ± 0.00 ^a 0.13 ± 0.01 ^b 0.16 ± 0.01 ^b 0.20 ± 0.02 ^b 0.30 ± 0.01 ^b PET + Al + CPP 0.11 ± 0.00 ^a 0.17 ± 0.00 ^a 0.16 ± 0.01 ^b 0.16 ± 0.01 ^c 0.27 ± 0.01 ^c Values are mean ± SD (n = 3).
^{a- c} Values with the same letter are not significantly different (p <0.05).

Claims (7)

A first step of screening and selection, which collects and washes eggs with pollack; A second step of removing water from the window of the first step and immersing in pickles to salt for 1 to 4 days; A third step of removing water and impurities from the salted window; A fourth step of applying water seasoning to the window from which the water and impurities of the third step are removed; A fifth step of fermenting dried seasoning to the seasoned seasoned eggs in the fourth step for 1 to 5 days in the incubator at 0 ~ 30 ℃; And a sixth step of packaging the wort product using a transparent retort pouch film. According to claim 1, wherein the pickles are 1 to 20 parts by weight of salt, 1 to 10 parts by weight of sugar, 1 to 50 parts by weight of water, and 0.01 to 5 parts by weight of sake based on 100 parts by weight of window egg. Packaging method. The method of claim 1, wherein the dried seasoning is 1 to 10 parts by weight of red pepper powder, and 0.01 to 5 parts by weight of sugar, based on 100 parts by weight of window egg. According to claim 1, The water seasoning is 1 to 7 parts by weight of red pepper powder, 0.01 to 5 parts by weight, 1 to 10 parts by weight of garlic, 1 to 10 parts by weight of starch syrup, 1 to 15 parts by weight of water, based on 100 parts by weight of window egg The packaging method characterized by the above-mentioned. The method of claim 1, wherein the retort pouch film is a transparent retort pouch (PET + CPP). The method of claim 5, wherein the retort pouch film is a transparent retort pouch (PET + CPP, Make health product). A product of languid roe with excellent quality improvement and shelf life obtained by the packaging method of claim 1.