KR101632188B1 - Roasted-seasoned Laver Using Concentrated Cooking Oyster Drip and Preparation Method Thereof - Google Patents

Abstract

The present invention relates to roasted laver seasoned with concentrated oyster steamed water, and to a preparation method thereof. The preparation method of roasted laver seasoned with concentrated oyster steamed water comprises: (a) a step of primarily roasting dried laver, and releasing heat therefrom; (b) a first seasoning step of coating the primarily roasted laver with sesame oil; (c) a step of secondarily roasting the laver seasoned with sesame oil, and releasing heat therefrom; (d) a second seasoning step of coating the secondarily roasted laver with concentrated oyster steamed water; and (e) a step of tertiarily roasting the laver seasoned with the concentrated oyster steamed water. The roasted laver seasoned with concentrated oyster steamed water has high content of protein, low content of fat, and has excellent flavor and texture.

Description

[0001] The present invention relates to a roasted-seasoned laver using concentrated cooked oyster drip and preparation method,

The present invention relates to a seasoned seasoning seasoned with concentrated oyster mackerel and a method for producing the seasoned seasoning.

Kim is an alkaline food rich in minerals, rich in proteins and essential amino acids, and known as one of nutrition and health functional foods rich in phenolic components, dietary fiber and taurine. In Korea, the edible oil of Kim is recorded in the asset book written in 1814, so it can be said that it is at least the Chosun Dynasty, or it is presumed that its history is very old. The edible form of kimchi can be divided into bitumen, dry kimchi, and seasoned kimchi. Consumption pattern of kimchi is almost no except for mountain area, and dried kimchi is consumed for some kimbap. In case of seasoned kimchi, Since it was developed with the purpose of giving convenience to the user. In addition, consumption of seasoning steak was formerly domestic market and Japan-dependent export market, but recently it has been proved by various nutrition and health functional excellence that it is exported to more than 70 countries including USA. It is a representative export aquatic product with an export value of over US $ 100 million and more than US $ 200 million in 2012. Compared to the ginseng export, which is one of the agricultural products, decreased from $ 190 million in 2011 to $ 150 million in 2012, it is the most representative export item among agricultural and marine products. In addition, the seasoning Kim is recognized as a well-being food in the export market, and its consumption has been increasingly recognized as a healthy snack for women who prefer healthy foods.

On the other hand, in Korea, the oyster sharply increases from 270,000 M / T (metric ton) to 350,000 M / T in Korea from 2004 to 2007, and then decreases to reach 280,000 M / T in 2013 And an average of more than 90% of oyster production is an important aquaculture resource. Oysters are rich in hematopoietic components such as calcium and iron. They are good for children's development and weak constitution. They are low-calorie foods that prevent obesity. They have many functions such as glycogen and taurine to prevent heart disease, hypertension, constipation and diabetes. (Linehan LG, OConnor TP, and Burnell G. 1999. Food Chem 64, 211-214; Hosoi M, Kubota S, Toyohara H and Hayashi I. 2003. Fisheries Sci 69, 395-400 ; Kim CY, Pyeun JH and Nam JN 1981. J Korean fish Soc 14, 66-71, 8. Sakaguchi M and Murat M. 1989. Nippon Suisan Gakkaishi 55, 2037-2041).

Oysters' consumption patterns are exported to expensive oysters in non-spawning period, and to frozen products, canned products, canned foods, etc. when it is difficult to eat food at low cost or at low cost. The canned oysters and dry oysters in the major positions of the oyster products are subjected to a heat treatment process (retort mooring process) and a foreign substance removal process (wash process) for the breakout process. Therefore, And discharges it, it causes environmental pollution and becomes a social problem. However, steamed cooking water and washing water, which are by-products of canned oysters, contain a large amount of useful nutrients such as taurine, protein, and glycogen. As a result, the washing water in the canned oyster can still be used as a seasoning sauce because of its low concentration of salt. However, although the amount of taurine mature water is mass-produced, The case of being discarded on this coast and being actually used is circulated in the bottom, and its effective use is urgent.

Among the functional materials applied in the past, green tea (Korean Patent Publication No. 2005-24139, Korean Patent No. 432532), ginseng (Korean Patent No. 412910), pine nut (Korean Patent No. 448418) (Korea Patent No. 2005-74712), Kochujang (Korean Patent Publication No. 2005-64488), Shrimp (Korean Patent Publication No. 2005-50271), Kelp powder (Korean Patent No. 477349), Chlorella Patent No. 2003-55064), curry (Korean Patent No. 346509), and kimchi (Korean Patent No. 346507). However, there have been no examples using oyster water.

Therefore, the present inventors have made efforts to produce seasoning steaming products having superior nutrition and flavor while recycling resources, and as a result, it has been confirmed that seasoning steaming products having superior nutrition and flavor can be produced when seasoning with concentrated oyster water is used Thereby completing the present invention.

It is an object of the present invention to provide a method for manufacturing seasoned steaming leaved oyster water.

Another object of the present invention is to provide seasoning with excellent nutrition and flavor.

In order to achieve the above object, the present invention provides seasoned seasoning with concentrated oyster mille water.

In the present invention, the seasoning roast is seasoned with 5 to 10 parts by weight of sesame oil and 6 to 74 parts by weight of concentrated oyster mash water per 100 parts by weight of dried roasted rice.

In the present invention, the juice of the concentrated oyster is composed of 23 to 27% by weight of crude protein, 0.4 to 1% by weight of crude fat, 8 to 12% by weight of ash, 0.1 to 0.3% by weight of carbohydrate, and water.

In the present invention, the brix of the concentrated oyster mussels is 32 to 38 deg. And the salinity is 7 to 12%.

The present invention also provides a method for producing a roasted rice cake, comprising the steps of: (a) (b) a first seasoning step of applying sesame oil to the first roasted roast; (c) secondly grinding the kimchi seasoned with sesame oil and cooling the kimchi; (d) a second seasoning step of applying a concentrated oyster juice to the second roasted rice; And (e) a third step of roasting the seasoned roasted rice with concentrated oyster mackerel.

In the present invention, the primary grilling and the secondary grinding are performed for 20 to 30 seconds in an electric grill, and the tertiary grilling is performed for 4 to 40 seconds in an electric grill.

In the present invention, the sesame oil and the concentrated oyster mature water are seasoned on different surfaces of the kim, and the sesame oil is 5 to 10 parts by weight, the concentrated oyster water is 6 to 74 parts by weight And seasoning.

In the present invention, the electric grill has a temperature of 146 to 214 캜.

The seasoning prepared by the method of the present invention has a high crude protein content and low crude fat content and can be used as a high-protein low-fat health food. It has excellent crispy texture and excellent flavor, Can be commercialized.

FIG. 1 is a view showing a stepwise process for producing seasoning according to an embodiment of the present invention.
Figure 2 is a plot of the three-dimensional reaction surface float of the independent variable for moisture content for high quality seasoning.
Figure 3 shows a three-dimensional reaction surface float of independent variables for amino nitrogen content for high quality seasoning.
FIG. 4 is a diagram showing a three-dimensional reaction surface float of an independent variable with respect to the organoleptic score for producing a high quality seasoning.
FIG. 5 is a graph showing the results of comparison of salinity and amino nitrogen content between dried (top), commercial seasoning (middle), and seasoning (bottom) of the present invention as raw materials.
Fig. 6 is a graph showing the results of comparison of hunter color hue between dried (top), commercial seasoning (middle), and seasoning (bottom) of the present invention as raw materials.
7 is a graph showing the results of comparison between the peroxide value and the acid value between commercially available seasoning (top) and seasoning (bottom) of the present invention.

In the present invention, it is intended to confirm that when seasoning with concentrated oyster juice concentrated oyster juice to be discarded can be recycled and seasoned with excellent nutrition and flavor can be produced .

In the present invention, commercially available dried laver is seasoned with concentrated oyster matured water. As a result, it was confirmed that seasoning kim had high crude protein content, low crude fat content, and good texture.

That is, in one embodiment of the present invention, the first step of drying and cooling the dried seaweed, the application of sesame oil to the first dried seaweed, the second seaweed seasoning with sesame oil and the second seasoning, , And seasoned steaming seasoned roasted kimchi was prepared and roasted three times to produce seasoned roasted rice.

Accordingly, the present invention relates to a seasoned seasoning seasoned with concentrated oyster mash water from an aspect. In the present invention, the seasoning roast is seasoned with 5 to 10 parts by weight of sesame oil and 6 to 74 parts by weight of concentrated oyster mash water per 100 parts by weight of dried roasted rice.

The concentrate can be used in the form of crude protein 23 to 27% by weight, crude fat 0.4 to 1% by weight, ash 8 to 12% by weight, By weight, the carbohydrate in an amount of 0.1 to 0.3% by weight, and the remaining amount in water, the brix is 32 to 38 占 and the saltiness is 7 to 12%.

Meanwhile, in the present invention, it is predicted that the nutrients and flavor of seasoning can be determined according to the concentration, roasting temperature and time of the concentrated oyster water used for seasoning, and a model for producing high quality seasoning using surface reaction assay And the optimal conditions were determined.

In another embodiment of the present invention, seasoning steaming was carried out by varying the concentration of concentrated oyster matured water, roasting temperature and time, and component content and sensory evaluation were performed on the prepared seasoning. As a result, it was confirmed that the component content and the sensory evaluation result of seasoning were different according to the seasoning season.

Accordingly, in another aspect, the present invention provides a process for producing a dried laver, comprising the steps of: (a) (b) a first seasoning step of applying sesame oil to the first roasted roast; (c) secondly grinding the kimchi seasoned with sesame oil and cooling the kimchi; (d) a second seasoning step of applying a concentrated oyster juice to the second roasted rice; And (e) a third step of roasting the seasoned roasted rice with concentrated oyster mackerel.

The roast can be used without any particular limitation as long as it is conventionally used for roasting steaming. For example, the grill may be performed in an electric grill.

It is preferable that the primary grilling and the secondary grinding are carried out for 20 to 30 seconds in an electric grill having a temperature of 146 to 214 占 폚 and the grinding is carried out for 4 to 40 seconds and especially 178 to 184 Lt; 0 > C for 20 to 23 seconds.

When the time and temperature of the roasting exceed the above range, there is a possibility that the moisture content, amino nitrogen content and flavor (taste) of the prepared seasoning may not be satisfactory.

In the present invention, the sesame oil and the concentrated oyster mature water are seasoned on different surfaces of the roast in order to obtain a better flavor.

The sesame oil may be flavored to 5 to 10 parts by weight and the concentrated oyster water may be flavored to 6 to 74 parts by weight with respect to 100 parts by weight of the dried kimchi. And most preferably 31 parts by weight.

The seasoning prepared according to the above method has a higher crude protein content and lower crude fat content than the regular seasoned seasoning.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

[ Example ]

Example  One. Seasoned Kim  Produce

1.1. material

Porphyra tenera used in the present invention was purchased at a large mart near Tongyeong city in Gyeongsangnam-do and purchased in November 2014. The concentrated juice was purchased from D Fisheries in Geoje, Gyeongsangnam-do, Korea in November 2014, Sesame oil was purchased from O company in Pyeongtaek city, Gyeonggi province in November 2014 at a large mart near Tongyeong city in Gyeongsangnam-do.

The general components of the dried kimchi were 5.2 ± 0.4% in moisture, 42.0 ± 0.1% in crude protein, 2.0 ± 0.0% in crude fat, 10.9 ± 0.2% in ash and 39.9% in carbohydrate. The contents of general components in the water content were 63.8 ± 0.1%, crude protein 24.8 ± 0.0%, crude fat 0.7 ± 0.0%, ash 10.5 ± 0.2% and glycogen - containing carbohydrate 0.2% brix was 35 °, and salinity was 9.0 ± 0.0%.

1.2. Using surface reaction assays Seasoned Kim  Identify Models and Optimum Conditions for Manufacturing

Moisture content, amino nitrogen content and sensory score of seasoned Kim were estimated to be different according to the concentration of concentrated oyster water used in re - seasoning (second season), baking temperature and baking time. In order to confirm this, the concentration, optimum temperature, and baking time of the optimum concentration of oyster mash water for the preparation of high quality seasoning were set as shown in Fig.

As shown in Fig. 1, the preparation of seasoning was carried out by three baking processes. The dried kimchi itself purchased for the preparation of seasoned kimchi was baked once on both sides to raise the degree of dryness, followed by cooling (10 seconds), and then one side of sesame oil was added to the first season 6%). Then, the sesame oil was seasoned with sesame oil, followed by second baking (20 ~ 30 seconds), followed by cooling (10 seconds) 73.6%), and third baking (ranging from 146 to 214 ° C and from 4.77 to 40.23 seconds). As shown in Table 1 below, the conditions of the independent variables for the production of high-quality seasoning by the surface reaction analysis method were 6.4, 20, 40, 60 and 73.6% The seasonings of Examples 1 to 17 (Table 2) were prepared at 146, 160, 180, 200 and 214 ° C for baking temperature and 4.8, 15, 25, 35 and 40.2 seconds for baking time. The dependent variable for the optimization of seasoning was examined with moisture content, amino nitrogen content and sensory score (general preference degree).

Independent variable sign Scope level -1.682 -One 0 +1 +1.682 Concentration of concentrated oyster matured water (% by weight) X ₁ 6.36 20 40 60 73.64 Baking temperature
(° C) X ₂ 146.36 160 180 200 213.64 Baking time
(second) X ₃ 4.77 15 25 35 40.23 Concentration of concentrated juice in potted water is the concentration relative to the weight of dry raw material

number Independent variable 1 Coefficients assessed by X ₁ X ₂ X ₃ Example 1 -One -One -One Fractional factor design
factorial
points, 8 points) Example 2 One -One -One Example 3 -One One -One Example 4 One One -One Example 5 -One -One One Example 6 One -One One Example 7 -One One One Example 8 One One One Example 9 -1.682 0 0 Axial points (6 points) Example 10 1.682 0 0 Example 11 0 -1.682 0 Example 12 0 1.682 0 Example 13 0 0 -1.682 Example 14 0 0 1.682 Example 15 0 0 0 Central points (3 points) Example 16 0 0 0 Example 17 0 0 0

X ₁ , (Concentration of concentrate oyster water treatment,%), X ₂ (baking temperature, 캜), X ₃ (baking time,

Example  2. Measuring method

2.1. General composition and method for measuring water activity

The contents of the components were determined by the atmospheric pressure heating drying method in the case of moisture according to AOAC (AOAC, 1995. Official Methods of Analysis, 16th ed., Association of Official Analytical Chemists, Washington DC, USA, p 69-74), Semimicro Kjeldahl method , And ash was measured by dry method and crude fat was extracted by Bligh and Dyer method (Bligh EG, Dyer WJ, 1959. Rapid method of lipid extraction and purification, Can J Biochem Physiol 37, 911-917) .

The water activity was measured with a thermoconstanter (ms-law, Novasina Co., Switzerland) using a certain amount of the ground sample.

2.2. Salinity and Amino nitrogen  How to measure

The salinity was measured with a salinity meter (Istek model 460CP, Seoul, Korea) with respect to the filtrate after adding 19 times (w / v) of deionized water to the saline solution, allowing to stand (10 minutes) and grinding.

The amino nitrogen content was measured according to the KOOL (Formal) method (KOAC, 1997. Korea Official Method of Analysis, Ministry of Health and Welfare, Korea).

The pretreatment sample for measuring the amino nitrogen content was prepared by adding 20 times (w / v) of deionized water to the premix, allowing to stand (10 minutes) and grinding, and then taking 25 mL of the filtrate.

Amino nitrogen content was calculated by adding 20 mL of neutral formalin solution to the pretreatment sample, titrating it to pH 8.5 with 0.1 N NaOH and then using the consumption (mL).

2.3. Odor intensity and Volatile base nitrogen  How to measure

The strength of the odor is determined by the method of Sung (Sung SW, 2015. Development and characterization of flavor-enriching concentrate using fish frame, MSci thesis, Gyeongsang National University, Tongyeong, Korea, p. (Odor concentration meter, XP-329, New Cosmos Electic Co., Ltd., Osaka, Japan) was placed in a 15-mL conical tube with a hole (level).

The volatile basic nitrogen content was measured by a microdiffusion method using the Conway unit (Pharmaceutical Society of Japan, 1980. The health experimental method notes, Kum-Won publishing Co., Tokyo, Japan, p 728-732) . Pretreatment samples for the measurement of volatile basic nitrogen content were prepared by homogenizing 2 g of seasoned Kimchi with distilled water (about 16 mL) for 1 minute with a homogenizer (System Polytron PT 1200A, Kinematica AG, EU) and filtering.

For the measurement of volatile basic nitrogen content, 1 mL of the pretreatment sample solution on the left side, 1 mL of saturated potassium carbonate (K ₂ CO ₃ ) on the right side and 0.01 N boric acid (H 2 O) ₂ BO ₃ ) and 2 ~ 3 drops of indicator were added. Glycerin was sealed with a lid, carefully shaken, and reacted at 37 ° C for 120 minutes. The volatile basic nitrogen content was calculated by titration with 0.01 N sulfuric acid (H ₂ SO ₄ ) in the outer chamber of the Conway unit after completion of the reaction, using the following equation (1).

[Equation 1]

2.4. Peroxide value and acid value measurement method

Peroxide value and acid value were extracted by Bligh and Dyer method using chloroform: methanol mixed solution (2: 1, v / v) as extraction solvent.

The peroxide value was measured in an Erlenmeyer flask according to the AOCS method (AOCS, 1990. AOCS official method and recommended practice of the AOCS, 4th ed., AOCS, Champaign, IL, USA) g, add 30 mL of acetic acid-chloroform (1: 1, v / v) mixed solution, add 1 mL of saturated potassium iodide (KI) solution, replace with nitrogen gas, The starch solution was used as an indicator and titrated with 0.01 N sodium thiosulfate (Na ₂ S ₂ O ₃ ) solution.

The acid value was measured by ether-ethanol in an Erlenmeyer flask according to KFDA (Korea Food and Drug Administration) 2014. Food code KFDA, Seoul, Korea, 1.1.5.3.1) Add 40 mL of the mixed solution (2: 1, v / v), add 2 ~ 3 drops of 1% phenolphthalein indicator, shake until the sample is completely dissolved, and then add ethanolic 0.1 N potassium hydroxide (KOH) When the solution was titrated and the red color was maintained for 30 seconds, the end point was determined. The acid value was expressed as mg of potassium hydroxide required to neutralize the free fatty acid contained in 1 g of fat.

2.5. Sensory test and statistical treatment method

The sensory evaluation of seasoned kimchi was applied to the data for the surface reaction analysis and to those produced under the conditions identified from this. A panel for the sensory evaluation of seasoned Kim consisted of 5 men and 20 women and 20 men who did not like oysters.

The sensory evaluation of the seasoning kimchi for applying the surface reaction analysis method was judged to be a comprehensive preference score. The control point was set to 5 points, the panel preferred 6 to 9 points, and the 4 to 1 point Step scoring method.

The sensory evaluation of seasoning prepared by applying the optimal conditions of the surface reaction analysis method was also carried out by the 9 step evaluation method for odor, color and taste. These items of commercial seasoning were set as the reference point of 5 points, 6 ~ 9 points, and 4 ~ 1 points when it was worse than that. These sensory evaluation data were analyzed by ANOVA test and then Duncan (Duncan) 's multi - point test was conducted with a minimum significant difference (5% significance level).

Example  3. High quality Seasoned Kim  Optimal conditions for manufacturing

For the purpose of determining the optimum conditions of the independent variables such as the concentration of concentrated oysters, baking temperature and baking time for the production of high quality seasoning, samples of Examples 1 to 17 were prepared according to the central synthesis plan as shown in Table 2 The moisture content, amino nitrogen content, and organoleptic score were measured and the results are shown in Table 3. The MINITAB statistical program was used to examine the relationship between these independent variables (concentration of oysters, baking temperature and baking time) and dependent variables (moisture content, amino nitrogen content and sensory score) The relationship between the three independent variables for each dependent variable, such as moisture content, amino nitrogen content, and sensory score, was calculated using Maple software And the result is shown in FIG. 2 to FIG. 4.

As shown in FIG. 2, the moisture content (Y ₁ ) of seasoning steadily decreased from -1.68 to -0.72 in the case of X ₁ (concentration of concentrated oyster matured water), but then increased sharply thereafter, In the case of X ₂ (baking temperature), it tended to decrease as the temperature increased from -1.68 to +1.68. In the case of X ₃ (drying temperature), the temperature decreased sharply as the temperature was changed from -1.68 to +1.04. .

As shown in FIG. 3, the amino nitrogen content (Y ₂ ) of seasoned kimchi gradually increased from -1.68 to -1.42 in the case of X ₁ , and then increased sharply from thereafter. In the case of X ₂ , And in the case of X ₃ , it showed a tendency to increase as it moved from -1.68 to +1.68.

4, the seasoning of the sensory score of Kim (Y ₃₎ in the case of X ₁ as you move from -1.68 to -0.48, in the case of X ₂ as you move from -1.68 to -0.25, X ₃ (drying temperature) , It increased and decreased after moving from -1.68 to +0.22.

The MINITAB program was run using the results of water content, amino nitrogen content, and sensory score of seasoning (Table 3) according to independent variables such as concentration of cooked rice juice, baking temperature and baking time. The first term linear (X ₁ ) for the moisture content (Y ₁ ), amino nitrogen content (Y ₂ ) and sensory score (Y ₃ ) of seasoning starch as RSREG of the MINITAB program , X _2), the secondary ^{_{anti-(quadratic; X 1 2, X}} 2 2) and cross-section _{(cross-product; X 1 X} 2) the coefficients of the number of the second regression equation, such as the result of investigating the their significance Are shown in Table 4, and the reaction model equations created using these coefficients are as follows.

Y ₁ = 4.76 + 1.35X ₁ - 0.20X ₂ - 1.89X ₃ + 0.47X ₁ ² - 0.04X ₂ ² - 0.93X ₃ ² - 0.05X ₁ X ₂ - 0.75X ₁ X ₃ + 0.18X ₂ X ₃

Y ₂ = 3.62 + 0.62X ₁ + 0.15X ₂ + 0.18X ₃ + 0.20X ₁ ² + 0.02X ₂ ² + 0.05X ₃ ³ + 0.03X ₁ X ₂ - 0.13X ₁ X ₃ + 0.10X ₂ X ₃

Y ₃ = 6.45 - 0.19X ₁ + 0.07X ₂ + 0.07X ₃ - 0.49X ₁ ² - 0.13X ₂ ² - 0.17X ₃ ² + 0.05X ₁ X ₂ - 0.15X ₁ X ₃ - 0.18X ₂ X ₃

Independent variable ¹ Dependent variable ² X ₁ X ₂ X ₃ Y ₁ Y ₂ Y ₃ Example 1 20 160 15 6.6 3 5.3 Example 2 70 160 15 11 4.3 5.2 Example 3 20 200 15 6 3.1 5.8 Example 4 70 200 15 9.7 4.5 5.7 Example 5 20 160 35 4.1 3.5 6.2 Example 6 70 160 35 5 4.3 5.3 Example 7 20 200 35 3.7 4 5.8 Example 8 70 200 35 4.9 4.9 5.3 Example 9 6.36 180 25 3.3 2.9 5.5 Example 10 73.64 180 25 8.2 5.3 4.9 Example 11 50 146.36 25 4.4 3.4 6.1 Example 12 50 213.64 25 4.2 3.8 6.3 Example 13 50 180 4.8 10.1 3.5 6 Example 14 50 180 40.2 4 3.9 6.2 Example 15 50 180 25 4.9 3.7 6.5 Example 16 50 180 25 4.7 3.6 6.4 Example 17 50 180 25 4.8 3.6 6.4

¹ X ₁ (concentration of concentrated oysters added,%), X ₂ (baking temperature, ° C), X ₃ (baking time, seconds).

² Y ₁ (water, g / 100 g), Y ₂ (amino nitrogen, g / 100 g), Y ₃ (sensory test, point).

Y ₁ ² Y ₂ Y ₃ Coefficient P-value Coefficient P-value Coefficient P-value Intercept 4.76001 0 3.62432 0 6.44764 0 X ₁ ¹ 1.3503 0 0.61773 0 -0.19105 0.003 X ₂ -0.20037 0.181 0.15177 0.014 0.06856 0.165 X ₃ -1.89348 0 0.18106 0.006 0.06856 0.165 X ₁ X ₁ 0.47361 0.015 0.19605 0.006 -0.48532 0 X ₂ X ₂ -0.03904 0.8 0.01927 0.717 -0.13177 0.03 X ₃ X ₃ 0.93323 0 0.05463 0.32 -0.16712 0.001 X ₁ X ₂ -0.05 0.785 0.025 0.692 0.05 0.415 X ₁ X ₃ -0.75 0.004 -0.125 0.078 -0.15 0.036 X ₂ X ₃ 0.175 0.353 0.1 0.143 -0.175 0.019

¹ X ₁ (concentration of concentrated oysters added,%), X ₂ (baking temperature, ° C), X ₃ (baking time, seconds).

² Y ₁ (water, g / 100 g), Y ₂ (amino nitrogen, g / 100 g), Y ₃ (sensory test, point).

In general, the second-order regression equations of the MINITAB program (RSREG), ie, the reaction model equations, constitute various terms such as the first term, the second term and the cross term. (Kim, HJ, Yoon MS, Park KH, Shin JH, Heu MS, Kim JS, 2010. Processing optimization of gelatin from rockfish skin based on yield. 13, 1-11). Therefore, using the data analyzed by RSREG of the MINITAB program, the response model for moisture content (Y ₁ ), amino nitrogen content (Y ₂ ) and sensory evaluation (Y ₃ ) For the sake of simplicity of the equation, linear (X ₁ , X ₂ , X ₃ , X ₄ ), quadratic (X ₁ ² , X ₂ ² , X ₃ ² , X ₄ ² ) -product; a term for which the significance of X ₁ X ₂ , X ₁ X ₃ , X ₁ X ₄ , X ₂ X ₃ , X ₂ X ₄ , X ₃ X ₄ ) The results are shown in Table 5.

Responses Reaction model equation R ² P-value Y ₁ ¹ 4.76 + 1.35X ₁ -1.89X ₃ + 0.47X ₁ ² + 0.93X ₃ ² -0.75X ₁ X ₃ 0.957 0 Y ₂ 3.62 + 0.62X ₁ + 0.15X ₂ + 0.18X ₃ + 0.20X ₁ ² 0.931 0 Y ₃ 6.45-0.19X ₁ -0.49X ₁ ² -0.13X ₂ ² -0.17X ₃ ² -0.15X ₁ X ₃ -0.18X ₂ X ₃ 0.891 0.001

¹ Y ₁ (water g / 100 g), Y ₂ (amino nitrogen, g / 100 g), Y ₃ (sensory test, point).

Table 6 shows the results of ANOVA analysis for the correlation between the independent variables and dependent variables of the short reaction model equations for the production of high quality seasoning. The P value of the reaction equation equation for seasoning was 0.000 for the water content (Y ₁ ), 0.000 for the secondary term, 0.002 for the secondary term, 0.020 for the cross term, 0.000 for the primary term and 0.034 for the secondary amino nitrogen content (Y ₂ ) The sensory score (Y ₃ ) was 0.012 for the first term, 0.000 for the second term, and 0.029 for the crossing term, except for the cross term of the amino nitrogen content. Cursor significance was not recognized.

Independent Sources DF SS MS F-value P-value Y ₁ ¹ Model 9 91.1664 10.1296 40.87 0 Linear 3 74.4121 24.804 100.09 0 Square 3 11.9893 3.9964 16.13 0.002 Interaction 3 4.765 1.5883 6.41 0.02 Residual 7 1.7348 0.2478 Lack of fit 5 1.7148 0.343 34.3 0.029 Pure error 2 0.02 0.01 Total 16 92.9012 Y ₂ Model 9 6.63581 0.73731 25.13 0 Linear 3 5.97368 1.99123 67.87 0 Square 3 0.45213 0.15071 5.14 0.034 Interaction 3 0.21 0.07 2.39 0.155 Residual 7 0.20536 0.02934 Lack of fit 5 0.1987 0.03974 11.92 0.079 Pure error 2 0.00667 0.00333 Total 16 6.84118 Y ₃ Model 9 3.73789 0.415321 15.56 0.001 Linear 3 0.62685 0.20895 7.83 0.012 Square 3 2.66604 0.888679 33.3 0 Interaction 3 0.445 0.148333 5.56 0.029 Residual 7 0.18682 0.026688 Lack of fit 5 0.18015 0.036031 10.81 0.087 Pure error 2 0.00667 0.003333 Total 16 3.92471

¹ Y ₁ (water g / 100 g), Y ₂ (amino nitrogen, g / 100 g), Y ₃ (sensory test, point).

The lack of fit test, which indicates the suitability of the response model equation model for the moisture content (Y ₁ ) of seasoning Kim, was 0.029, indicating that the designed model was not complete due to the P value being lower than 0.05, The coefficient of determination (R ² ) is 0.957, which is close to 1 and the model value is 0.000, which is lower than 0.05. The validation of the amino nitrogen content (Y ₂ ) and the sensory score (Y ₃ ) of the seasoned ginseng showed that the P values (values) were 0.079 and 0.087, respectively, higher than 0.05, ² ) were 0.931 and 0.891, respectively, and the model values were 0.000 and 0.001, respectively, lower than 0.05, so that the response to the amino nitrogen content (Y ₂ ) and the organoleptic score (Y ₃ ) The model was found to be complete and appropriate.

On the other hand, when a high-quality seasoned seasoning is to be produced, a certain range of moisture content, sensory score, and amino nitrogen content should be maintained. In this respect, the moisture content, amino nitrogen content, The MINITAB statistical program was run for the purpose of predicting the optimum condition of independent variables. As a driving condition of the MINITAB statistical program for the production of high quality seasoning oysters, the optimum moisture content range is within the range of 2.5 ~ 7.0%, which is the KS standard range (less than 2.5%) and the Fisheries Quality Assurance standard range (less than 7.0% (5.0%), and the amino nitrogen content was set in the range of 2.78 ~ 4.92% (target 3.10%) considering the minimum range and maximum range under the condition of the independent variable. The sensory score was 5.0 ~ 9.0 Range (target 7.0 points). The results of Table 3 were used to set these conditions, and then the MINITAB statistical program was run. The predicted values of the independent variables obtained at this time are shown in Table 7.

¹ X ₁ (concentration of concentrated oysters added,%), X ₂ (baking temperature, ° C), X ₃ (baking time, seconds).

² Y ₁ (water g / 100 g), Y ₂ (amino nitrogen, g / 100 g), Y ₃ (sensory test, point).

The concentration, baking temperature, and baking time of the concentrated oyster mash water added to the target moisture content (5.0%) of the seasoned kimchi were 0.00, 0.00, -0.24 and -0.11 for the coded value, respectively, value) were 40.0%, 180 ℃ and 23.9 seconds, respectively. The water content of seasoning prepared under these conditions was estimated to be 5.0%.

The concentration, baking temperature, and baking time of concentrated oyster mushroom on the target amino nitrogen content (3.10%) of seasoned kimchi were -1.41, 1.68 and -0.59, respectively, and the uncoded value ) Were 11.8%, 213.6 ℃ and 19.1 seconds, respectively. The amino nitrogen content of seasoned oysters prepared under these conditions was estimated to be 3.10 g / 100 g.

In case of coded value, the concentration, baking temperature and baking time of concentrated oyster mash water added to the target sensory score (7.0 points) of seasoned Kim were 0.00 and 40.0, respectively, when converted to the uncoded value %, 180 < 0 > C and 25 seconds. The sensory score of seasoned kimchi prepared under these conditions was estimated to be 6.4.

Dependent variable Forecast Found Y ₁ 4.9 5.2 ± 0.5 Y ₂ 3.32 3.3 ± 0.04 Y ₃ 6.4 6.5 ± 0.4

¹ Y ₁ (water g / 100 g), Y ₂ (amino nitrogen, g / 100 g), Y ₃ (sensory test, point).

The optimum concentration of oyster mushroom, baking temperature, and baking time were 0.45, 0.11, and -0.39, respectively, for coded value, which can satisfy both moisture content, amino nitrogen content, and sensory score. And 31.0%, 182.2 ° C, and 21.1 seconds, respectively, when converted to an uncoded value. The moisture content of seasoned kimchi was 4.9% and the content of amino nitrogen was 3.32 g / day, which was obtained from these optimum conditions (31.0% for concentrated oyster mugwort water, 182.8 ℃ for baking temperature and 21.1 seconds for baking time) 100 g and a score of 6.4 for the sensory score.

Actual moisture content, amino nitrogen content and sensory score were measured (Table 8), and their values were 5.2 ± 0.5% and 3.30 ± 0.04 g / 100, respectively. g and 6.5 ± 0.4, respectively, which were not different from the predicted value (4.9% for water content, 3.32 g / 100 g for amino nitrogen content and 6.4 for sensory score).

Based on the above results, it was concluded that the reaction surface model presented is the optimal model for the preparation of seasoning.

Example  4. Optimal Seasoned Kim  Confirm quality characteristics

4.1. Determine general ingredient content and water activity results

(Moisture, crude protein, crude fat, ash and carbohydrate) content and water activity of the seasoned kimchi were investigated according to the optimum conditions identified by RSM. same. The contents of general components of seasoning of the present invention were 5.2% for moisture, 37.4% for crude protein, 8.2% for crude fat, 11.1% for ash, and 38.1% for carbohydrate, And carbohydrate, respectively, and crude fat was significantly lower. In the case of commercially available seasoning, the seasoning composition was applied on both sides, while in the case of seasoning seasoning, one side was treated with concentrated oyster mushroom As shown in Fig. On the other hand, the reference standard for the moisture content of seasoned laver is not presented in case of food starvation, and it is less than 7.0% in the case of aquatic product quality control center. At this time, it was judged that the crude protein content of the dried laver was higher and the crude lipid was lower than that of the sesame oil.

Therefore, it is estimated that the seasoning of Kimjang Kim will be no problem even if it is commercialized within the standard specifications. The Korean Society of Food Science and Nutrition, 37, 83-89) reported that garlic-salt and its characteristics during storage of garlic- In general, the content of general components of seasonal seasoning was 5.1% in water, 11.8% in protein, 76.1% in lipid and 8.4% in ash. Of course, there was also a considerable difference with the commercial seasoning Kim. As a result, Jeon et al. The difference between the results of this study and the results of this study is that the difference of kinds of raw material, harvest date, harvest time, and difference of dry and seasoned kimchi production method were considered.

General composition (g / 100 g) Water activity moisture Crude protein Crude fat Ash Carbohydrate ¹ Seasoned seasoning 1.6 ± 0.3b 17.9 ± 0.1 c 54.5 ± 1.1a 6.2 ± 0.6b 19.8 0.038 Seasoning 5.2 ± 0.5a 37.4 ± 0.1 b 8.2 ± 0.1 b 11.1 ± 0.3a 38.1 0.038

¹ carbohydrate = 100 - (moisture + crude protein + crude fat + ash)

² significant difference test (P <0.05)

On the other hand, the water activity of seasoned seasoning was 0.038 in case of seasoning seasoning of the present invention, and there was no difference from that of commercial seasoning seasoning. As a result, it was estimated that there was no difference in the crispness between the seasoned seasoning and the seasoned seasoning of the present invention as a result of the water activity of the seasoned seasoning.

As a result of the above results of the general ingredient content between the commercial seasoning and the seasoning of the present invention, the seasoning of the present invention was judged to be a high-protein low-fat health food.

4.2. Determination of salinity and amino nitrogen content

The results of comparing salinity and amino nitrogen content between commercially available seasoning and the seasoning of the present invention are shown in FIG. The salinity of seasoned kimchi was slightly higher than that of commercial products (6.2%), but there was no significant difference.

Amino nitrogen content of seasoned kimchi was 3.30g / 100g, which was much higher than 1.25g / 100g of commercial product, which was judged to be due to the use of concentrated oyster juice for flavor enhancement besides addition of low flavor oil.

From the above results, it was estimated that the taste of seasoned kimchi showed a slightly salty taste compared with that of commercial kimchi, and that the intensity of general taste such as richness was much stronger.

4.3. Identification of odor characteristics

The results of measurement of the odor between the commercial seasoning seasoning and the seasoning seasoning of the present invention by the odor intensity meter are shown in FIG. The odor intensity and the volatile basic nitrogen content of the dried kimchi were 4.0 level and 11.1 mg / 100 g, respectively. The odor intensity and the volatile basic nitrogen content of seasoned kimchi were 8.7 and 18.4 mg / 100g, respectively, which were higher than those of dry kimchi and volatile basic nitrogen contents. The effect of concentrated oyster mugwort water applied on one side was evaluated.

On the other hand, the odor intensity and the volatile basic nitrogen content of seasoning steaming were not significantly different in the case of the odor intensity compared with the 7.7 level and 9.8 mg / 100 g of the seasoning of the present invention, respectively, but the volatile basic nitrogen content Respectively. It was concluded that the flavor of seasoning was due to sesame oil in the case of seasoned seasoning, and that in case of seasoning seasoning according to the present invention was due to concentrated oyster meal in addition to sesame oil.

As a result of the odor intensity and the volatile basic nitrogen content for the above seasoning, it was estimated that the flavor between the commercial seasoning season and the seasoning season of the present invention would be somewhat different.

4.4. Determination of peroxide value and acid value

FIG. 7 shows the result of measurement of peroxide value and acidity of the degree of maintenance oxidation between commercially available seasoning and seasoning of the present invention. The peroxide value and the acid value of seasoned kimchi were 6.0 meq / kg and 1.4 mg KOH / g, respectively, which were slightly lower than those of commercial products of 10.6 meq / kg and 1.8 KOH / g, And so on. The standard for peroxide value and acid value of seasoned kimchi is 60.0 meq / kg and 4.0 mg KOH / g, respectively, for food revolution, and 40.0 meq / kg and 3.0 mg KOH / g or less.

It was confirmed that the peroxide value and acid value of the seasoned seasoning were lower than the reference standard for these items.

4.5. Confirm sensory test result

The odor, taste, and color of commercially available seasoned laver were set at 5 points as the reference point, and the sensory evaluation was made by the 9 step evaluation method in which the items of seasoning and seasoning of the present invention were excellent in 6 to 9 points and poor in 4 to 1 point The results are shown in Table 10. The seasoning of the present invention showed no difference in color as compared with the commercial seasoning, and it was superior in the case of smell and taste. As described above, it was judged that the flavor and smell of the seasoning steaming according to the present invention was superior to that of commercial seasoning, because the sensory evaluation was selected as a person who liked oyster and the concentrated oyster juice was used as flavor material.

flavor color smell Comprehensive likelihood Seasoned seasoning 5 ± 0.0 5 ± 0.0 5 ± 0.0 5 ± 0.0 Seasoning 6.7 ± 0.8 5.3 ± 0.5 5.2 ± 0.6 5.8 ± 0.4

As described above, the optimal conditions of the independent variables such as concentration, cooking temperature, and baking time of concentrated oyster juice were investigated by the reaction surface method for the production of high quality seasoned Kim, It was optimal to roast for 21.1 seconds at 182.2 ℃ after seasoning.

The moisture content of the prepared seasoning was 5.0% and the content of amino nitrogen was 3.12 g / 100 g in the optimum condition (31.0% in the concentration of concentrated oyster mugwort water, 182.2 ℃ in the baking temperature and 21.1 seconds in the baking time) , And the sensory score was predicted to be 6.2 points. Actually, moisture content, amino nitrogen content and sensory score were measured by applying these optimum conditions. The values were 5.2 ± 0.5%, 3.30 ± 0.04 g / 100 g and 6.5 ± 0.4, respectively. And these were not different from the predicted values.

The general composition of the seasoning prepared by the examples of the present invention was 5.2% for moisture, 37.4% for crude protein, 8.2% for crude fat, 11.1% for ash and 38.1% for carbohydrate. Moisture, crude protein, ash and carbohydrate were higher in case of crude fat, but significantly lower in case of crude fat.

The moisture activity of the commercial seasoned seasoning and the seasoning seasoning of the present invention was 0.038, which was not different between the two products. Therefore, it was judged that the seasoning of the present invention can be used as a high-protein low-fat health food and no difference in crispness compared with commercial seasoning. The taste of seasoned kimchi showed a slightly salty taste as compared with that of seasoned kimchi of the present invention, and the intensity of general taste such as richness was much stronger.

In addition, it was estimated that it would be difficult to discriminate between the commercial kimchi and the seasoned kimchi according to the present invention by color. In addition, it was estimated that the smell of seasoning of two kinds of Kimchi was slightly different from that of commercial Kimchi and the seasoning of the present invention due to the odor intensity and volatile basic nitrogen content. The peroxide value and acid value of seasoned kimchi were lower than the reference standard for these items.

As a result of the sensory evaluation on the smell, taste and color of the seasoned seasoning of the present invention using commercially available seasoned seasoning as a control, there was no difference in the color of the seasoned seasoning according to the present invention, Respectively.

Therefore, it can be confirmed that the seasoning prepared by the method of the present invention can be sufficiently industrialized if the consumer group favoring bucking is targeted.

It will be understood by those skilled in the art that the foregoing description of the present invention is for illustrative purposes only and that those of ordinary skill in the art can readily understand that various changes and modifications may be made without departing from the spirit or essential characteristics of the present invention. will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Claims (8)

Relative to 100 parts by weight of dried Kim; 5 to 10 parts by weight of sesame oil; And seasoning of 6 to 74 parts by weight of concentrated oyster mash water composed of 23 to 27 wt% of crude protein, 0.4 to 1 wt% of crude fat, 8 to 12 wt% of ash, 0.1 to 0.3 wt% of carbohydrate, Kim.
delete delete [3] The seasoning according to claim 1, wherein the brix of the concentrated oyster mussels is 32-38 deg. And the salinity is 7-12%.
A method of producing seasoned steaming seasoned with concentrated oyster mashing water comprising the steps of:
(a) a step of primary roasting and cooling the dried roast;
(b) a first seasoning step of applying sesame oil to the first roasted roast;
(c) secondly grinding the kimchi seasoned with sesame oil and cooling the kimchi;
(d) a second seasoning step of applying a concentrated oyster juice to the second roasted rice; And
(e) a third step of roasting the seasoned rice with concentrated oyster mackerel, the method comprising the steps of:
Wherein the concentrated oyster mashing water comprises water in an amount of 23 to 27% by weight of crude protein, 0.4 to 1% by weight of crude fat, 8 to 12% by weight of ash, 0.1 to 0.3% by weight of carbohydrate, and residual water, Wherein the fermentation is carried out at 146 to 214 占 폚 for 20 to 30 seconds and the third roasting is carried out at 178 to 184 占 폚 for 20 to 23 seconds.
delete [Claim 6] The method according to claim 5, wherein the sesame oil and the concentrated oyster mature water are seasoned on different surfaces of the kimchi, wherein the sesame oil is 5 to 10 parts by weight, the oyster water is 6 to 74 parts by weight Wherein the seasoning is seasoned.
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