KR101373526B1 - A packaging method for the salted squid using by aluminium retort pouched film - Google Patents

Abstract

The present invention relates to a packaging method for packaging a cuttlefish using an aluminum packaging container, and more specifically, to a microorganism than a cuttlefish sold in the market using a aluminum retort pouch film container having excellent sealing property in the process of the present invention. , pH, VBN and TBA results in excellent quality and storage, which not only prevents waste of food resources due to deterioration, but also reduces the production cost of the product. I can keep it.

Description

Packaging method for squid salted aluminum retort pouch film {A packaging method for the salted squid using by aluminum retort pouched film}

The present invention relates to a method of packaging squid with excellent quality and shelf life using an aluminum retort pouch film having excellent storage properties.

[Document 1] Kim, Mu-mu, Preservation effect of low-salt squid salted with food additives, 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 manufacturing process is simple and no special manufacturing equipment is needed. The product has a unique umami, and it has been used a lot as a seasoning material for side dishes and kimchi from ancient times until today. 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 squid and have excellent microorganism, pH, VBN and TBA measurement result quality and shelf life as a packaging method that can inhibit the growth of salted caustic bacteria during squid storage. In the present invention, a method of storing squid salted fish using aluminum retort pouch film is completed by reducing the amount of returned and discarded goods due to deterioration to prevent waste of food resources, reducing the production cost of the product, and improving the quality of the product. It was.

In accordance with the above object, the present invention provides a packaging method for storing a squid chops with excellent quality and storage properties using an aluminum retort pouch film.

Specifically, the present invention is the first step of screening and selection to collect and wash squid; A second step of removing water from the squid 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 squid; A fourth step of applying water seasoning to the squid from which the water and impurities of the third step are removed; A fifth step of adding dried seasoning to the seasoned squid seasoned in the fourth step, aging for 1 to 5 days, preferably 2 to 4 days in an incubator at 0 to 30 ° C .; And a sixth step of packaging the squid fish product using an aluminum 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 of squid, based on 100 parts by weight of squid. In contrast, it is characterized by consisting 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 squid. 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 squid. 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, compared to 100 parts by weight of squid.

The aluminum retort pouch film defined herein is an aluminum laminated retort pouch film (PET + Al + CPP), preferably, an aluminum retort pouch (PET + Al + CPP, Make health company, aluminum 175 standing pouch). do.

Hereinafter, the manufacturing and packaging method of the squid chops of the present invention will be described in detail.

Performing sorting and selection to collect and wash squids caught in the North Pacific or the East Sea in the first step;

The squid treated in the second step in the process of the first step is a step of fermentation fermentation for 1 to 4 days by removing moisture and immersed in pickles;

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

Applying a water spice to the squid from which water and impurities have been removed by the process of the third step in the fourth step;

Adding dried seasoning to the squid seasoned in the fourth step in the fifth step and aging for 1 to 5 days in the incubator at 0 ~ 30 ℃;

From the manufacturing process including the sixth step of packaging and storing the prepared squid with aluminum pouch film can be produced and stored excellent squid with improved quality and storage of the present invention.

In another aspect, the present invention provides a squid products with excellent quality and storage properties obtained by the manufacturing and packaging method.

The squid prepared by the above-mentioned manufacturing and packaging process has excellent microbial, pH, VBN and TBA measurement results, superior quality and shelf life than commercially available squid, which prevents the waste of food resources due to deterioration and the production cost of the product In addition to the savings, the quality improvement of the product was confirmed.

The present invention is excellent in microorganism, pH, VBN and TBA measurement result quality and shelf life than the squid prepared by the process of the present invention stored using an aluminum pouch film with excellent storage properties and finally due to the deterioration 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

Squid (Gangneung-si Suhyup) was used, and sugar (white sugar, CJ), cheongju (baekhwa restoration, Lotte liquor), Miwon (flavored Miwon, Chungwon), starch 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), transparent retort pouch (PET + CPP), aluminum retort pouch (PET + Al + CPP, aluminum 175 standing pouch) Make the health products in the history of science Gangneung Kanto (www.makehealth .com ) purchased and prepared.

Example  1. Manufacturing and packaging of cuttlefish

1-1. Aluminum retort pouch containers  Manufacturing and storing used squid salt (1)

The frozen squid of Reference Example 1 was thawed and washed at room temperature for about 2 days. Frozen squid was thawed at room temperature for 2 days and washed. The washed squid was salted for 48 hours with 10% (weight) salt, 4% sugar (40%) water, 40% (wt) water and 0.5% (wt) sake, compared to squid amount (weight). The pickled squids were washed and sorted, and then drained from the rice (3 hours). The dried seasoning was made 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 to squid. It was prepared and placed in an aluminum retort pouch (PET + Al + CPP) packaging and stored at 25 ° C. under vacuum (hereinafter referred to as PET + Al + CPP).

1-2. Polyethylene Pouch ( PE And storage of squid salt

A comparative cuttlefish product was manufactured using the same method as the manufacturing and storage process of 1-1 cuttlefish except that it was packaged in a transparent retort pouch wrapping paper during step 1-1 (hereinafter, referred to as “PE”). .

1-3. Manufacturing and storage of squid salted fish using transparent retort pouch container (3)

A comparative squid product was prepared using the transparent retort pouch container using the same method as the manufacturing and storage process of 1-1 squid except that the 1-1 step was packed with a transparent retort pouch (PET + CPP) wrapping paper. (Hereinafter referred to as “(PET + CPP)”).

Experimental Example  1. The number of microorganisms in squid salt pH  Measure

1-1. Number of microorganisms

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

During storage, the total number of microorganisms in squid was 3M Aerobic Count Plate film (55144-1000), and the number of lactic acid bacteria was agar plate supplemented with BCP (DIFCO (E-MB31)).

As a result of the experiment, the total bacterial count according to the maturation period of the squid chopped with different packaging is shown in Table 1. The total bacterial count was not significantly different between the samples until 9 days of storage, but the increase in total bacterial count was smaller than that of PE and PET + CPP-packed squid.

sample Storage period (days) 0 3 6 9 PE 1.4 x 10 ⁵ 8.7 × 10 ⁷ 4.8 x 10 ⁸ 2.9 × 10 ⁹ PET + CPP 1.4 x 10 ⁵ 1.0 x 10 ⁷ 5.9 × 10 ⁸ 7.6 × 10 ⁸ PET + Al + CPP 1.4 x 10 ⁵ 3.8 × 10 ⁷ 3.3 × 10 ⁸ 4.5 × 10 ⁸

[Table 1] Total bacterial counts of squid salted in aluminum packaging containers during storage (25 ± 0.5 ℃) (Unit: CFU / g)

1-2. pH  Measure

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

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 maturation period of the high-quality squid chopped with different packaging is shown in Table 2-1. The initial pH of the cuttlefish was 6.17 and the pH change of the PE-packed cuttlefish was the largest.

The pH of PET + CPP and PET + Al + CPP packaged squid was not significantly different until pH 9, pH 7.51 and pH 7.52, respectively. There was no significant difference even after 12 days of storage.

Sample Storage period (days) 0 3 6 9 12 PE 6.17 ± 0.01 ^a 6.79 ± 0.01 ^ｂ 7.56 ± 0.15 ^a 8.01 ± 0.03 ^a 8.25 ± 0.01 ^a PET + CPP 6.17 ± 0.01 ^a 6.67 ± 0.01 ^c 7.29 ± 0.08 ^b 7.51 ± 0.04 ^b 7.73 ± 0.02 ^c PET + Al + CPP 6.17 ± 0.01 ^a 6.83 ± 0.02 ^a 7.33 ± 008. ^b 7.52 ± 0.03 ^b 7.80 ± 0.03 ^b Values are mean ± SD (n = 3).
^{a- c} Values with the same letter are not significantly different (p <0.05).

[Table 2] pH change of squid salted in aluminum packaging container during storage (25 ± 0.5 ℃)

Experimental Example  2. Freshness ( VBN , Volatile base nitrogen) measurement

The freshness of the cuttlefish prepared in Example 1 was measured for 3, 6, 9, and 12 days at 25 (± 5) ° C. as follows.

      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 change of VBN values during storage period of different squid salted seafood. From the 3rd day of storage, there was a big difference between the samples. The VBN value of PE-packed squid was 252.0mg / 100g and 584.70mg / 100g on the 12th, and the VBN value of the PET + CPP-packed squid was also 515.79 on the 12th. Showed great rot. On the other hand, PET + Al + CPP packaged squid was 454.14mg / 100g on the 12th day and showed good anti-corruption effect compared to other samples.

Sample Storage period (days) 0 3 6 9 12 PE 13.91 ± 1.95 ^a 252.0 ± 1.0 ^a 341.15 ± 6.56 ^a 443.83 ± 5.81 ^a 584.70 ± 9.99 ^a PET + CPP 13.91 ± 1.95 ^a 227.0 ± 5.57 ^b 294.50 ± 2.42 ^b 376.48 ± 10.9 ^b 515.79 ± 11.62 ^b PET + Al + CPP 13.91 ± 1.95 ^a 196.0 ± 2.65 ^c 285.0 ± 1.68 ^b 369.66 ± 7.05 ^b 454.14 ± 3.66 ^c Values are mean ± SD (n = 3).
^{a- c} Values with the same letter are not significantly different (p <0.05).

[Table 3] VBN change of squid salted in aluminum packaging container during storage (25 ± 0.5 ℃) (unit: mg%)

Experimental Example  3. Antioxidant ability  ( Thiobarbituric acid ( TBA ); Lipid oxidation ) Measure

The squid prepared in Example 1 was stored for 3, 6, 9, 12 days at 25 (± 5) ℃ was measured for antioxidant capacity as follows.

20 g of ground squid 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 in a 100 mL diaphragm 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 the storage periods of different squids. There was no significant difference between samples until the 3rd day of storage, but PET + CPP, PET + Al + CPP-packed cuttlefish had better effect of inhibiting lactic acid decay than PE-packed squid from 6th to 12th day of storage. There is no significant difference between + CPP and PET + Al + CPP-packed squid, but PET + Al + CPP-packed squid is more effective in inhibiting fat and loss.

Sample Storage period (days) 0 3 6 9 12 PE 0.07 ± 0.02 ^a 0.11 + 0.01 ^a 0.14 ± 0.02 ^a 0.14 ± 0.01 ^a 0.24 ± 0.01 ^a PET + CPP 0.07 ± 0.02 ^a 0.11 ± 0.00 ^a 0.10 ± 0.01 ^b 0.09 + 0.01 ^b 0.22 0.02 ^ab PET + Al + CPP 0.07 ± 0.02 ^a 0.09 + 0.01 ^b 0.10 ± 0.01 ^b 0.09 ± 0.00 ^b 0.20 ± 0.02 ^c Values are mean ± SD (n = 3).
^{a- b} Values with the same letter are not significantly different (p <0.05).

[Table 4] Change of TBA in Squid with Aluminum Packaging Container during Storage (25 ± 0.5 ℃) (Unit: OD)

Claims (7)

A first step of screening and selection to collect and wash squid; A second step of removing water from the squid 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 squid; A fourth step of applying water seasoning to the squid from which the water and impurities of the third step are removed; A fifth step of adding dried seasoning to the seasoned squid seasoned in the fourth step and aging for 1 to 5 days in an incubator at 0 to 30 ° C .; And a sixth step of packaging the cuttlefish product using an aluminum 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, compared to 100 parts by weight of squid. 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 squid. According to claim 1, wherein 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 squid The packaging method characterized by the above-mentioned. The packaging method of claim 1, wherein the aluminum retort pouch film is an aluminum laminated retort pouch film (PET + Al + CPP). The packaging method of claim 5, wherein the aluminum retort pouch film is an aluminum retort pouch (PET + Al + CPP, Make health company, aluminum 175 standing pouch). A squid product with excellent quality and shelf life obtained by the packaging method of claim 1.