KR101566876B1 - Method for manufacturing snack containing squid, and squid snack produced thereby - Google Patents

Abstract

The present invention relates to a snack produced by crushing squid and fish flesh, followed by drying and baking, and a method for producing the snack. More particularly, the present invention relates to a snack and other fish flesh as main raw materials, starch and saccharides as an additive raw material, A snack containing a squid prepared by mixing and molding an enzyme as an additive, followed by drying and baking, and a method for producing the same.
The squid-containing snack of the present invention has a high degree of protein decomposition, a short peptide length, and a high water-solubility of the protein hydrolyzate, so that the absorption of the amino acid contained in squid is improved, and the squid meal is short And thus the taste and flavor of the squid is preserved and the breakdown of the human body useful ingredient contained in the squid is minimized, so that utilization as a health functional food can be enhanced.

Description

[0001] The present invention relates to a method of manufacturing a snack containing squid and a squid snack produced by the method,

The present invention relates to a snack produced by crushing squid and fish flesh, followed by drying and baking, and a method for producing the snack. More particularly, the present invention relates to a snack and other fish flesh as main raw materials, starch and saccharides as an additive raw material, A snack containing a squid prepared by mixing and molding an enzyme as an additive, followed by drying and baking, and a method for producing the same.

Squid is a mollusc, which belongs to the cephalopods (ten 腕 目), and squid has been used as a protein source for long time since it occupies more than 72% of the dry matter amount basis protein.

Protein is necessary for constitution of body tissues such as muscles and connective tissues and is necessary for constitution of enzymes, hormones and antibodies. It is a nutrient required for transportation and storage of essential nutrients and active substances in the body. Threonine, which is an essential amino acid constituting proteins, threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine, and histidine.

Essential amino acids are not synthesized in the body or synthesized, and their amounts are very small, insufficient to achieve the physiological function of the human body. Therefore, tryptophan and arginine are added to the amino acids, It constitutes the essential amino acid of the species.

The essential amino acid content is very important as a criterion for the nutritional evaluation of food proteins, and if the sufficient amount of essential amino acid is not supplied through the food, the physiological function of the human body will suffer.

However, squid, which is rich in essential amino acids, is usually used in the form of live fish meal, fried fish meal, salted fish meal, and broth extract, or it is only baked in the form of dried fish, so that the amount of amino acid contained in squid is not so much absorbed in the human body.

Thus, a method of hydrolyzing and extracting squid by proteolytic enzymes has been proposed. However, in this case, there is a problem that the extraction yield for extracting proteins from squid is low and the possibility of contamination of microorganisms during the extraction process is high.

In addition, the hydrolyzate of squid has difficulty in preparing various formulations such as powder, granule and tablet because the amino acid is a peptide bond and is hygroscopic, and general granules prepared by adding excipients such as starch are in the mouth There is a problem that a sticking phenomenon occurs.

In order to solve the above problems, Korean Patent Registration No. 1138782 discloses a method for extracting amino acid from squid and preparing a functional food by using the extracted amino acid. The present invention relates to a method for producing functional food by extracting and crushing squid, Heating; Adding protease, alkalase and Nutraaza enzyme and heating; Adding flavobenzimus enzyme and heating; Add tryptophan and filter and dry; And spraying a thickener to prepare granules.

The present invention has the advantage that the yield of essential amino acid extraction from squid is improved and that the prepared food is conveniently prepared for ingestion and can be utilized as a health functional food. On the other hand, since the manufacturing process is complicated, There is a problem that the taste and flavor of the squid disappears because the food is produced using the decomposed extract.

Therefore, it is necessary to develop a food manufacturing method which preserves the taste and flavor of squid while increasing the absorption rate of the essential amino acid contained in the squid in the manufacture of food using squid.

The present invention provides a snack manufacturing method capable of increasing the human body absorption rate of amino acids contained in squid while preserving the flavor and aroma inherent to squid in preparing snacks containing squid, and a squid snack produced by the method.

In order to solve the above-mentioned problems, the present invention provides a method for removing squid, comprising: A second step of preparing fish flesh by removing incompetent portions of the fish; 100 to 600 parts by weight, preferably 200 to 500 parts by weight of the fish meat, 10 to 40 parts by weight, preferably 15 to 30 parts by weight of whole wheat flour, 40 to 85 parts by weight of saccharides, Preferably 45 to 65 parts by weight, and 0.05 to 0.5 parts by weight, preferably 0.1 to 0.3 parts by weight, of a proteolytic enzyme to prepare a mixture; Drying the mixture at a temperature of 45 to 85 DEG C, preferably 65 to 75 DEG C for 1 to 12 hours, preferably 4 to 5 hours; And a fifth step of baking the dried mixture at 160 to 195 DEG C, preferably at 170 to 185 DEG C for 30 to 80 seconds, preferably for 40 to 60 seconds, to prepare a squid snack containing squid. do.

In the second step, the fish comprises fish such as a thread tail dome, a white croaker, and a saw tooth, and preferably comprises 40 to 60 parts by weight of thread tail dome, 20 to 40 parts by weight of swan, Wherein the mixing ratio is 10 to 30 parts by weight, 45 to 55 parts by weight of thread tail dome, 25 to 35 parts by weight of swan, 15 to 25 parts by weight, 3 to 12 parts by weight, preferably 4 to 8 parts by weight, and 0.01 to 0.5 parts by weight, preferably 0.1 to 0.4 parts by weight, of sodium phosphate are further added.

In the third step, the pre-sort is characterized by being selected from wheat starch, corn flour, potato flour, sweet potato flour, or dextrin, wherein wheat flour is added or flour is used instead of whole wheat flour ; The saccharide is characterized in that it is selected from sugar, oligosaccharides, or sorbitol; The protease is characterized by being selected from alcalase, neutrase, trypsin, flavorzyme and protamex. Among them, alkaline protease desirable.

At this time, it is preferable that the protease is alkaline, and the pH of the mixture is more preferably 7.5 to 9.0 by adding sodium hydrogencarbonate to the mixture.

In the third step, at least one selected from the group consisting of peanut powder, citric acid, squid flavor, peanut flavor, squid concentrate, onion powder, garlic powder, ginger powder, salt, sodium glutamate and swelling agent is added Or 1 to 5 mg / g of tryptophan is added.

Also, in the fifth step, the moisture content of the dried mixture is preferably 10 to 20% by weight, and the moisture content of the baked mixture is preferably 8 to 12% by weight.

The present invention also provides a snack-containing snack produced by the above method.

The squid-containing snack of the present invention has a high degree of protein degradation, a short peptide length, and a high water solubility of the protein hydrolyzate, so that the absorption rate of the amino acid contained in squid is improved.

In addition, since squid crumbs are produced by baking at a high temperature for a short time, the taste and flavor of squid is preserved, and the destruction of human useful ingredients contained in squid is minimized, so that utilization as a health functional food can be enhanced.

1 is a photograph of squid snack produced according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

First, squid and fish are selected and cleaned.

Squid is preferably water squid rather than dry squid. Squid is used to remove the internal organs and bones of squid. Fish is used to remove fish, bones, internal organs, scales, fins, etc., And the kind thereof is not particularly limited.

A mixture is prepared by adding the above-described saccharide and proteinase to the squid and fish flesh.

Examples of the precolumn include wheat starch, corn flour, potato flour, sweet potato flour, dextrin and the like, and wheat flour may be added thereto or flour may be used instead of the whole flour.

The saccharides include sugars, oligosaccharides, and sorbitol. Proteolytic enzymes include alcalase, neutrase, trypsin, flavorzyme, protamex, ), Etc. Among them, alkarase is more preferable.

Alkarase has a high proteolytic activity in proteolytic enzymes and shortens the chain length of the peptide fragment, which is a fragment of the degraded protein, thereby increasing the solubility in water, thereby improving the absorption rate of the human body upon ingestion.

It is necessary to convert the pH of the mixture to alkaline in order to improve the protein resolution of the alkaline protease. To this end, it is preferable to add sodium hydrogen carbonate, which is an alkaline material, to the mixture.

When sodium bicarbonate is heated, carbon dioxide and water are generated and converted into sodium carbonate anhydrous. The aqueous solution shows weak alkalinity due to hydrolysis. When the aqueous solution is heated, it releases carbon dioxide gas at 65 ° C or higher and changes into an alkaline sodium carbonate solution.

In addition, sweeteners, flavoring agents, seasoning agents and the like may be added to the mixture, and examples thereof include peanut powder, citric acid, squid flavor, peanut flavor, squid concentrate, onion powder, garlic powder, ginger powder, salt, sodium glutamate monosodium glutamate), swelling agent, etc. may be added as needed.

The mixing ratio of the mixture is preferably 200 to 500 parts by weight of fish meat, 15 to 40 parts by weight of fish meat, 45 to 85 parts by weight of saccharides and 0.1 to 0.5 parts by weight of protease in 100 parts by weight of squid, It is more preferable to adjust the pH of the mixture to 7.5 to 9.0 to improve the degradability of the protease.

Squid is rich in most essential amino acids, but the content of tryptophan is approximately 12 mg / g, which is relatively low compared to other essential amino acids. Therefore, it is preferable to add 1 to 5 mg / g of tryptophan, which is an essential amino acid, to the mixture .

The amino acid score, which is an index for evaluating the quality of protein, is calculated by dividing the content of the first restriction amino acid of the food protein to be evaluated by the required amount of amino acid based on the standard composition of the essential amino acid of the ideal protein , And the amino acid score value is preferably 85 or more.

The content of tryptophan in the amino acid score is 11 mg / g, but it is difficult to achieve the recommended amino acid score of 85 by extracting tryptophan from squid meat containing 12 mg / g of tryptophan.

Therefore, in order to achieve the amino acid score 85 of the squid snack of the present invention, it is necessary to add a deficient tryptophan, and the squid snack added with tryptophan is provided with the essential amino acid balance, so that it can serve as a health functional food useful for the human body do.

Next, the mixture is ground, molded into a size and shape suitable for ingestion, and then dried at 65 to 75 ° C for 4 to 5 hours.

The temperature and time are optimized to optimize the activity of the proteolytic enzyme. During the drying, the protein contained in the squid and the fish flesh is hydrolyzed by the proteolytic enzyme to be converted into a peptide, and the protein is folded in the form of heating (unfolding) form, the reactivity is improved.

When sodium bicarbonate is added and the mixture is alkaline, the peptide conversion of the protein is increased, the average peptide length is shortened, and the solubility in water is increased, thereby increasing the amount of amino acid absorbed by the human body upon ingestion.

In addition, at the above-mentioned drying temperature, the effect of expanding the volume of the molded product by releasing carbonic acid gas can be expected from sodium hydrogencarbonate.

The moisture content of the dried molded product is preferably from 10 to 20% by weight, and if the moisture content is lower or higher than the above range, the uniformity of the degree of cooking, the stability of the form and the hue of color are uneven in the subsequent baking process Adversely affect the quality of the final product.

The dried shaped product is baked at 170 to 185 ° C for 30 to 80 seconds to prepare a squid snack according to the present invention.

It is preferable that the baking process is carried out by using a pressurized roaster in which the molded product is placed between two plates made of an upper plate and a lower plate and heated at a predetermined temperature and for a predetermined time, and the baking temperature and time are closely related to the degree of expansion of the snack.

The degree of swelling of the snack plays a very important role in the texture, and when it is baked at a high temperature for a short time as described above, the swelling and the moisture (8 ~ 12 wt%) can be appropriately maintained to save the taste and aroma of the squid, The protein degradation enzyme can be inactivated while preventing hydrolysis of the squid snack product further.

Once the baking process is completed, the product can be shaped into a specific shape in a hot state to form a product, which is then cooled and packed.

Packing of squid snack products should be airtight and moisture-proof packaging. If moisture is absorbed during storage, the product quality will change. In addition, airtight moisture-proof packaging and inert gas-filled packaging (eg nitrogen packaging) are the most advantageous products.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as limited to the embodiments set forth herein, but is capable of modifications and equivalents within the spirit and scope of the invention. Will be apparent to those skilled in the art to which the present invention pertains.

< Example  1 to 6>

The frozen Mexican mountain kingfish squid was cleaned and removed to remove the intestines and bones (moisture content 83% by weight), and the dorsal dome, the white croaker, the bones of the throat, the internal organs, the scales, And the fish meat was squeezed and mixed at a ratio of 50% by weight of the thread tail dome, 30% by weight of the white swan and 20% by weight of the fish loaf. Further, 6 parts by weight of sugar based on 100 parts by weight of fish meat and 0.2 parts by weight of sodium phosphate were further added (Moisture content 76% by weight) was prepared.

Next, the squid, the fish meat, the whole fish, the saccharide and the proteolytic enzyme and other additives were mixed with the contents of the following Table 1, and the mixed mixture was ground with a silent cut.

Mixing ratio (unit: wt%) Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 squid 22.91 14.33 Meat 58.75 62.07 Wheat starch 2.64 3.34 Corn flour 1.55 2.15 flour 1.57 2.87 Peanut powder - 2.39 Sugar 11.62 11.94 Sodium glutamate 0.20 0.19 Salt 0.20 0.19 Baking powder - 0.10 Alcalase 0.05 - - 0.03 - - Ntrease - 0.05 - - 0.03 - Trypsin - - 0.05 - - 0.03 Sodium hydrogencarbonate 0.25 0.12 Citric acid 0.10 0.10 Squid concentrate 0.15 0.15 Squid spices 0.01 0.01 Peanut spices - 0.02

First, squid and crumbs were crushed for 3 minutes, then salt was added and crushed for 2 minutes. Next, whole crumb, wheat flour and peanut crumbs were added and ground for 7 minutes. Then, sugar, baking powder, proteolytic enzyme, hydrogen carbonate Sodium, citric acid, squid concentrate, squid flavor, and peanut flavor were added and polished for 13 minutes.

The pH of the ground mixture was 8.5, which was molded to a constant size and then dried in a hot air drier at 65 ° C for 4 hours. The moisture content after drying was 13% by weight.

The dried mixture was baked with a pressure roaster, and the dried mixture was placed between the upper plate and the lower plate of the pressure roaster, and heated at 180 캜 for 45 seconds under pressure to prepare a squid snack having a moisture content of 10% by weight.

After the above baking process, the squid snack separated from the pressure roaster was formed into a rounded shape in a hot state and cooled.

The prepared squid snack is shown in Fig.

< Comparative Example  1>

In Example 1, a squid snack was prepared in the same manner as in Example 1, except that the mixture was ground without mixing proteolytic enzyme and sodium bicarbonate.

< Comparative Example  2>

In Example 1, a squid snack was prepared in the same manner as in Example 1, except that the ground mixture was baked without being dried.

< Test Example  1> Hydrolysis analysis

The hydrolysis degree of the squid snack prepared in the above Examples and Comparative Examples was measured and shown in Table 2 below.

The degree of hydrolysis can be defined as the ratio of the hydrolyzed peptide bond to the total peptide bond, and is calculated by the following equation after analysis using the pH-stat method.

Hydrolysis (%) = B × N _b × 1 / α × 1 / MP × 1 / h _tot × 100

B: amount of consumed salt (ml)

N _b : Normal concentration of base

α: Average dissociation degree of α-amino group

MP: protein mass (g)

h _tot : the total number of peptides in the protein substrate (meqv / g)

< Test Example  2> Peptide length analysis

The mean peptide lengths of squid snacks prepared in the above Examples and Comparative Examples were calculated and shown in Table 2 below.

The peptide length is an average number of amino acid residues in the peptide, and is an index expressing the average molecular size of the peptide of the given hydrolyzate. The analysis was calculated according to the following equation.

Peptide length = [1 / degree of hydrolysis (%)] x 100 (%)

The results of hydrolysis and average peptide length analysis (unit:%) Hydrolysis degree Average peptide length Example 1 8.8 11.4 Example 2 6.1 16.4 Example 3 7.4 13.5 Example 4 8.4 11.9 Example 5 5.5 18.2 Example 6 7.0 14.3 Comparative Example 1 2.3 43.5 Comparative Example 2 1.5 66.7

The results of Table 2 show that Examples 1 to 3 in which the peanut powder and the peanut flavor were not added in Examples were higher in hydrolysis degree and peptide length than the Comparative Example as a whole and Examples 4 to 6 The degree of hydrolysis was higher and the peptide length was shorter.

Comparing analysis results according to the kinds of proteolytic enzymes, it can be seen that the degree of hydrolysis is high and the peptide length is short in the order of alkarase> trypsin> Ntrease. From these results, You can see the best.

In addition, if proteolytic enzymes were not mixed (Comparative Example 1), hydrolysis was not performed well, and when the protein was digested without drying (Comparative Example 2), the proteolytic enzyme was inactivated by high temperature before decomposition of squid and meat protein, Can not be achieved.

When the degree of hydrolysis is high and the peptide length is short, the rate of dissolution of the hydrolyzate in the aqueous solution increases, and thus it is judged that the amino acid is more likely to be absorbed into the human body during ingestion. Therefore, the embodiment is preferable to the comparative example, and the alkarase enzyme It can be seen that more preferable results can be obtained.

Claims (7)

A first step of removing the internal organs and bones of the squid; A second step of preparing fish flesh by removing incompetent portions of the fish; Wherein 100 parts by weight of the squid is mixed with 100 to 600 parts by weight of the fish meat, 10 to 40 parts by weight of whole wheat flour selected from wheat starch, corn meal, potato meal, sweet potato meal or dextrin, 40 to 85 parts by weight of saccharides selected from sorbitol and 0.05 to 0.5 parts by weight of proteolytic enzyme are mixed to prepare a mixture; A fourth step in which the mixture is ground and molded and then dried at 45 to 85 ° C for 1 to 12 hours; And a fifth step of baking the dried mixture at 160 to 195 占 폚 for 30 to 80 seconds to prepare a squid snack containing squid. The method according to claim 1,
In the above step 3, the protease is an alkaline protease. The method according to claim 1,
Wherein the pH of the mixture is in the range of 7.5 to 9.0 by adding sodium hydrogencarbonate to the mixture in step 3 above. The method according to claim 1,
In the above step 3, at least one selected from the group consisting of peanut powder, citric acid, squid flavor, peanut flavor, squid concentrate, onion powder, garlic powder, ginger powder, salt, sodium glutamate and swelling agent is added to the mixture By weight of the squid. The method according to claim 1,
A method for preparing a snack containing squid, which comprises adding 1 to 5 mg / g of tryptophan to the mixture in the above step 3. The method according to claim 1,
Wherein the moisture content of the dried mixture is 10 to 20% by weight and the moisture content of the baked mixture is 8 to 12% by weight in the step 5. A snack containing a squid produced by the method of claim 1.

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