KR101632782B1 - hard-boiled Hizikia Fusiforme using Maillard reaction and method for manufacturing the same - Google Patents
hard-boiled Hizikia Fusiforme using Maillard reaction and method for manufacturing the same Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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Abstract
본 발명은 마이얄 반응을 이용한 톳의 조림 가공방법 및 그 제품에 관한 것으로 과실 발효엑기스를 제조하고 톳을 전처리하여 비린내와 염을 제거한 후 상기 과실 발효엑기스와 전처리한 톳을 사용하여 마이얄 반응을 이용한 톳 조림을 제조한 다음 저장기간별 총균수를 측정 및 관능검사를 평가한 결과 본 발명 톳 조림에 색, 맛, 향, 씹힘성을 향상시키고 저장성을 증진시킬 뿐만 아니라 과실 발효엑기스를 사용하여 영양학적, 기능적, 품질 및 기호도 측면에서 톳 조림의 가치를 향상시키며 톳의 이용도를 극대화할 수 있는 뛰어난 효과가 있다.The present invention relates to a process and a product for the preparation and processing of potato using a Maillard reaction. The fermented fruit extract is pretreated to remove fish and salt, and then the fermented fruit extract and pretreated potato are used to carry out a Maillard reaction The results were as follows: 1. In order to improve the color, taste, flavor and chewiness and to improve the storage stability of the present invention, the fermented fruit was used for nutritional, In terms of functional, quality, and preference, it has an excellent effect of maximizing the use of toppings and improving the value of toppings.
Description
본 발명은 마이얄 반응을 이용한 톳의 조림 식품 제조방법 및 그 제품에 관한 것이다.
The present invention relates to a method for manufacturing a stewed food using a Maillard reaction and a product thereof.
마이얄반응(Maillard reaction)은 당과 단백질 간에 일어나는 비효소적 반응으로 당과 단백질의 혼합물에 열을가하면 짙은 갈색으로 변화되고 다양한 풍미를 형성한다. 현재 마이얄반응은 새로운 기능성 단백질 소재를 만드는 방법으로 연구되고 있다.The Maillard reaction is a non-enzymatic reaction between sugar and protein that changes to a dark brown color and forms a variety of flavors when heated to a mixture of sugars and proteins. Currently, Maillal reaction is being studied as a way to make new functional protein materials.
톳(Hijikia fusiforme, Tott)은 아시아의 해안에 많이 분포하는 갈조류로 경사가 완만한 암초지대나 파도가 심하지 않으며 뻘이 약간 덮인 지역에 큰 군락을 이루어 서식한다. 톳의 크기는 10 내지 60 cm로 섬유상의 뿌리를 가지고 있으며 줄기는 원뿔형이고 잎은 주걱모양으로 하부에서만 볼 수 있다. 톳에는 독특한 맛과 함께 칼슘, 비타민 A 및 식이섬유소 함량이 풍부하여 당뇨병, 고혈압, 대장암 및 변비 등을 예방하는 효과가 있으며 요오드 성분 함량이 많아 갑상선 암 및 각기병 예방에 효과가 있다고 알려져 있다(Arasaki, s. et al., 1983, In vegetables from the sea, Japan Publications Inc., Tokyo).Tott (Hijikia fusiforme, Tott) is a brown algae distributed widely on the coast of Asia. It has a gentle slope and a large community in the area where the waves are not severe and the ridge is covered a little. The rootstock is 10 to 60 cm long and has fibrous roots. The stem is conical and the leaf is spatula-shaped and can be seen only in the lower part. It has a unique taste and is rich in calcium, vitamin A, and dietary fiber content, and is effective in preventing diabetes, hypertension, colon cancer and constipation. It is known to be effective in preventing thyroid cancer and angiopathy due to its high iodine content (Arasaki , S. et al., 1983, In vegetables from the sea, Japan Publications Inc., Tokyo).
톳에 함유된 당질은 저분자에서 고분자인 것까지 종류가 많은데, 주 다당류 성분은 갈조류의 세포벽을 주로 이루는 alginat는 1-4 linked α-L-guluronic acid와 β-D-mannuronic acid 사슬로 구성되어 있어 인체 내에서 쉽게 분해되지않는 식이성 다당류이며 pH 또는 칼슘이온 여부에 따라 수소이온, 칼슘이온과 흡착하여 겔(gel)을 형성하는 특성으로(Draget, K.I. et al., 1997, Alginate based new materials, Int. J. Biol. Macromol, 21, 47-55) 식품 공정에서 형태 유지, 안정제로 이용되기도 하며, 또한 구강 내 보정물로써 이용하거나 세포를 마이크로 캡슐화하여 약물전달체로 이용(Uludag, H. et al., 2000, Technology of mammalian cell encapsulation, Adv. Drug Deliv Rev. 42, 29-64) 또는 흡착 활성 물질(Ingram, M. et al., 1998, A prospective randomized study of calcium alginate (Sorbsan) versus standard gauze packing following haemorrhoidectomy, J R Coll Surg Edinb 43: 308-309.), 혈류 치료(Bryan, J. L. et al., 2001, Efficacy and safety of a unique anti-reflux agent, gaviscon advance, for the treatment of heartburn in pregnancy, Gastroenterol 120, 434) 등 의약용으로도 많이 이용되고 있다. 그 밖에 fucoidan 또한 톳을 구성하는 다당류로 항암, 항바이러스, 면역유도, 항응고, 소염, 항산화, 혈중 지방 조절, 항알레르기, 소화기계 보호 등의 효과에 대하여 연구되고 있다.(Morya, V. K. et al., 2012, Algal fucoidan: structural and size-dependent bioactivities and their prospectives, Appl. Microbiol Biotechnol, 93, 71-82).The major saccharides are composed of 1-4 linked α-L-guluronic acid and β-D-mannuronic acid chains, which are mainly composed of the cell wall of brown algae. (Draget, KI et al., 1997, Alginate based new materials, 1997), which is a dietary polysaccharide that does not easily decompose in the human body and adsorbs with hydrogen ions and calcium ions depending on pH or calcium ion. (Uludag, H. et al., Int. J. Biol. Macromol., 21, 47-55) are used as form preservatives and stabilizers in food processing and also as oral stabilizers or as microencapsulated cells for drug delivery. , 2000, Technology of mammalian cell encapsulation, Adv. Drug Deliv Rev. 42, 29-64) or adsorbent active material (Ingram, M. et al., 1998, Prospective randomized study of calcium alginate (Sorbsan) versus standard gauze packing following haemorrhoidectomy, JR Col (Bryan, JL et al., 2001, Efficacy and safety of a unique anti-reflux agent, gaviscon advance, for treatment of heartburn in pregnancy, Gastroenterol 120, 434) It is also widely used for medicines. In addition, fucoidan is also a polysaccharide that constitutes a fungus and has been studied for the effects of anticancer, antiviral, immunological induction, anticoagulation, anti-inflammation, antioxidant, blood lipid regulation, antiallergic and digestive system protection (Morya, VK et al , 2012, Algal fucoidan: structural and size-dependent bioactivities and their prospectives, Appl. Microbiol Biotechnol, 93, 71-82).
한편, 톳은 12월에서 3월에 수확하여 염장, 건조 과정을 통하여 냉동 보관하면서 가공하여 섭취하고 있으나 보관 중의 변패나 탈수로 인하여 냉동방식과 습기유지에 따라 10% 내지 20%의 손실이 발생한다. 따라서 수확시기에 다양한 가공법에 의하여 완제품으로 보관하는 것으로 그 폐기율을 감소시킬 수 있다. 또한 우리나라에서는 톳을 초무침 형태로 가정에서 반찬으로 이용하고 있으나 톳에 대한 국내 소비가 활발하게 이루어지지 않고 있으며 생산량의 90%이상을 단순 가공하여 일본에 수출하고 있는 것으로 알려져 있다.On the other hand, tortoise is harvested from December to March and processed by ingestion while being frozen through salting and drying process. However, loss of 10% to 20% occurs due to deterioration or dehydration during storage due to freezing and moisture retention . Therefore, it is possible to reduce the waste rate by storing as finished products by various processing methods at harvest time. In Korea, it is used as a side dish in home form in the form of vinegar. However, it is known that domestic consumption of tots is not active, and that more than 90% of its production is processed and exported to Japan.
톳과 관련된 기술 현황을 살펴보면 톳을 주원료로 하는 후리가케 조성물이 대한민국 등록특허 제10-1258739호에 개시된 바 있고 톳 분말이 함유된 발효된장의 제조방법이 대한민국 등록특허 제10-1185566호에 개시된 바 있다. 또 톳 통조림 가공식품의 제조방법 및 그 방법에 의해 제조된 톳 통조림 가공식품이 대한민국 등록특허 제10-0277168호에 개시된 바 있으나 상기문헌 어디에도 마이얄 반응을 이용한 톳의 조림 가공방법 및 그 제품에 관하여는 개시된 바 없다.
The present invention relates to a fermented soybean paste composition comprising fermented soybean paste, fermented soybean paste, fermented soybean paste, fermented soybean paste, fermented soybean paste, fermented soybean paste, . Also, a method for producing Canned Canned Food and a Canned Canned Food manufactured by the method are disclosed in Korean Patent No. 10-0277168, Have not been disclosed.
따라서 본 발명의 목적은 마이얄 반응을 이용한 톳의 조림 식품 제조방법을 제공하는데 있다.Accordingly, it is an object of the present invention to provide a method for preparing boiled foods using the Myal reaction.
본 발명의 다른 목적은 마이얄 반응을 이용한 톳의 조림 식품 조성물을 제공하는데 있다.
Another object of the present invention is to provide a fried food composition using a Mailler reaction.
본 발명의 상기 목적은 과실 발효엑기스를 제조하는 단계와; 톳을 전처리하여 비린내와 염을 제거하는 단계와; 상기 과실 발효엑기스와 전처리한 톳을 사용하여 마이얄 반응을 이용한 톳 조림식품을 제조하는 단계와; 본 발명 톳 조림의 저장기간별 총균수를 측정하는 단계와; 본 발명 톳 조림의 관능검사를 평가하는 단계를 통하여 달성하였다.
The above object of the present invention is achieved by a fermented fruit production method comprising the steps of: preparing a fruit fermentation extract; A step of pretreating the roots to remove fish and salt; Preparing a top-boiled food using the Maillard reaction using the fruit fermented extract and pretreated tops; Measuring the total number of bacteria per storage period of the present invention; Was evaluated through the step of evaluating the sensory evaluation of the present invention.
본 발명은 마이얄 반응을 이용한 톳의 조림 식품 제조방법 및 그 제품을 제공하는 효과가 있으며 마이얄 반응을 이용하여 톳의 조림에 색, 맛, 향, 씹힘성을 향상시키고 저장성을 증진시킬 뿐만 아니라 과실 발효엑기스를 사용하여 영양학적, 기능적, 품질 및 기호도 측면에서 톳 조림의 가치를 향상시키며 톳의 이용도를 극대화할 수 있는 뛰어난 효과가 있다.
The present invention is to provide a method of manufacturing a stewed food of the present invention using the Maillard reaction and a method of producing the stewed food by using the Maillard reaction. In addition to improving the color, taste, flavor and chewiness and improving shelf- Using fermented extracts, it has an excellent effect of maximizing the utilization of potato, improving the value of potato in terms of nutritional, functional, quality and preference.
도 1은 본 발명 실시예 2에 따른 전처리 된 톳의 사진도이다.
도 2는 본 발명 실시예 3에 따른 마이얄 반응을 이용한 톳 조림식품의 사진도이다.
도 3은 본 발명 실시예에 따른 마이얄 반응을 이용한 톳 조림식품의 제조공정을 나타낸 다이어그램이다.FIG. 1 is a photograph of pretreated tops according to Example 2 of the present invention. FIG.
FIG. 2 is a photograph of a top-boiled food using a Maillard reaction according to Example 3 of the present invention. FIG.
FIG. 3 is a diagram illustrating a process for preparing a top-boiled food using a Maillard reaction according to an embodiment of the present invention.
본 발명에 사용한 톳은 수협에서 구입하여 사용하였다.The tortoise used in the present invention was purchased from Kyoho.
본 발명을 실시예에 따라 더욱 상세하게 설명한다. 그러나 하기 실시예는 본 발명을 예시하기 위한 것에 불과하므로 본 발명의 권리범위를 한정하는 것으로 의도되지는 않는다.
The present invention will be described in more detail with reference to Examples. However, the following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.
<실시예 1> 본 발명 과실 발효엑기스 제조Example 1 Production of fruit fermented extract of the present invention
매실, 레몬, 유자, 모과를 슬라이스하여 각각 동량(w/w)의 설탕을 가하고 15℃에서 1 ~ 3개월간, 가장 바람직하기는 60일간 발효하고 여과하여 본 발명 과실 발효엑기스를 제조한 다음 냉장고에 저장하고 공시재료로 사용하였다.
(W / w) of sugar were added to each of the slices, and the mixture was fermented at 15 ° C for 1 to 3 months, most preferably for 60 days, and filtered to prepare the fruit fermented extract of the present invention. And used as a disclosure material.
<실시예 2> 본 발명 톳 전처리≪ Example 2 >
수세 건조한 톳을 30분 ~ 1시간, 가장 바람직하기는 45분 동안 물에 침지하고 100℃에서 10 ~ 20분간 열탕처리한 후 3 ~ 6회 세척 및 탈수하고 톳의 염과 비린맛을 제거하여 전처리 하였다. 상기 전처리 된 톳은 도 1에서 보는 바와 같다.
Washed and dipped in water for 30 minutes to 1 hour, most preferably for 45 minutes, treated with hot water at 100 ° C for 10 to 20 minutes, washed and dehydrated 3 to 6 times, Respectively. The pre-treated tops are as shown in FIG.
<실시예 3> 본 발명 마이얄 반응을 이용한 톳 조림 식품의 제조<Example 3> Preparation of Tautoborring food using Myial reaction of the present invention
(1) 본 발명 마이얄 반응을 이용한 톳 조림(1) In the present invention,
본 발명 실시예 2의 전처리 된 톳을 [표 1]에서 나타낸 바와 같은 비율로 혼합하고 물이 1/10로 줄어들때까지 열을 가하여 조린 다음 진공포장하여 본 발명 톳 조림을 제조하였다. 이때, 가열이 개시되면서 간장 중의 아미노산과 물엿 중의 당과 반응하는 마이얄 반응으로 인하여 도 2에 보는 바와 같이 톳의 색깔이 흑색으로 변하면서 톳 조림 저장성을 현저히 높이게 되어 유통효율을 제고하는 효과가 있다.
The pretreated roots of Example 2 of the present invention were mixed at the ratios shown in Table 1, heated until the water was reduced to 1/10, boiled, and packed in a vacuum to prepare the present invention. At this time, as shown in FIG. 2, due to the Maial reaction in which the amino acid in the soy sauce and the sugar in the syrup are reacted with heating, the color of the safflower turns black and the safflower storage stability is significantly increased, thereby improving the circulation efficiency .
탈수된 톳After the hot water treatment of the present invention
Dehydrated top
(2) 본 발명 마이얄 반응을 이용한 톳 조림 매운맛(2) The spicy taste of top-boiled rice using the present invention Myial reaction
본 발명 실시예 3의 (1) 방법과 동일하게 제조한 후 본 발명 톳 조림 식품 조성물 전체중량대비 2 ~ 6중량%, 가장 바람직하기는 4중량%의 청량고추를 더 첨가하여 본 발명 매운맛 톳 조림을 제조하였다.
2 to 6% by weight and most preferably 4% by weight based on the total weight of the composition of the present invention was further added with a red pepper, similar to the method (1) of Example 3 of the present invention, .
<실험예 1> 본 발명 톳 조림의 저장기간별 총균수 측정<Experimental Example 1> The total number of bacteria
총균수는 평판계수법(plate count technique)을 이용하여 E사의 톳 샐러드와 본 발명 톳 조림을 5℃에서 저장하면서 5일 간격으로 20일간 총균수를 측정하였다. 상기 각각의 톳 1 g에 멸균한 증류수 10 mL을 가하여 10배 희석하고 미리 가열 용해하여 43 ~ 45℃로 냉각한 PCA(plate count agar; Difco, Detroit, MI, USA)에 0.1 mL접종하고, 37℃에서 48시간 배양기에서 배양한 후 생성된 colony수를 계수하여 측정하였다.Total bacterial counts were measured by plate count technique for 20 days at 5 - day intervals while preserving the top salad of E company and the top - boiled rice of the present invention at 5 ° C. 10 mL of sterilized distilled water was added to 1 g of each of the tops, diluted 10-fold, preincubated with 0.1 mL of PCA (plate count agar; Difco, Detroit, MI, USA) After culturing for 48 hours in an incubator, the number of colony produced was counted.
실험결과, [표 2]에서 보는 바와 같이 본 발명 톳 조림이 마이얄 반응에 의해 생성된 흑갈색물질 아미노당에 의하여 현저히 낮은 총균수를 나타내었다.
As a result of the experiment, as shown in Table 2, the total amount of microorganisms was significantly lowered by the amino sugar of the black brown substance produced by the Maillard reaction of the present invention.
<실험예 2> 본 발명 톳 조림의 관능평가≪ Experimental Example 2 >
본 발명 톳 조림을 제조한 후 일반인 10명을 선정하여 관능검사를 실시하였다. 관능 평가 항목은 색, 맛, 향, 씹힘성, 전체적인 기호도에 대해 5점 척도법으로 평가하여 '매우 나쁘다' 1점, '매우 좋다' 5점으로 1 ~ 5점의 범위에서 점수를 부여하여 선호도가 높을수록 높은 점수를 주도록 하였다.After the preparation of the present invention, 10 individuals were selected for sensory evaluation. The sensory evaluation items were rated 5 points on the color, taste, incense, chewiness, and overall likelihoods. The score was rated as "very bad" and "very good" The higher the score, the higher the score.
실험결과, [표 3]에 나타낸 바와 같이 기호도가 높은 것을 확인하였다.
As a result of the experiment, it was confirmed that the degree of preference was high as shown in [Table 3].
본 발명은 마이얄 반응을 이용하여 톳 조림 식품을 제조함으로써 톳 가공품의 저장성을 증진시킬 뿐만 아니라 과실 발효엑기스를 사용하여 영양학적, 기능적, 품질 및 기호도 측면에서 톳 가공품의 가치를 향상시키는 뛰어난 효과가 있으므로 식품 산업상 매우 유용한 발명인 것이다.The present invention not only improves the shelf life of the processed product by preparing the Tautoborim food using the Myall reaction but also has an excellent effect of improving the value of the processed product in terms of nutrition, function, quality and preference using the fermented fermented extract So it is a very useful invention in the food industry.
Claims (5)
수세 건조한 톳을 정제수에 침지하고 100℃에서 10 ~ 20분간 열탕처리한 후 세척하고 탈수하여 염과 비린맛을 제거하는 톳의 전처리 단계와; 상기 전처리하여 얻은 톳에 슬라이스한 과실과 설탕을 중량비 1 : 1로 혼합하여 15℃에서 1 - 3개월 발효시켜 여과하여 얻은 과실 발효엑기스와 물과 간장에 물엿을 혼합하는 단계와; 상기에서 얻은 혼합물에서 물이 1/10로 줄어들때까지 가열 농축하여 마이얄 반응을 유지시키며 조리하는 단계로 구성된 것이 특징인 톳 조림 식품 조성물의 제조방법.
A method for preparing a stewed food composition obtained by mixing potato with a food material and heating and cooking the same;
A pretreatment step of immersing the washed and dried seaweed in purified water, treating the seaweed at a temperature of 100 ° C for 10 to 20 minutes, washing and dehydrating to remove the salt and the bad taste; Mixing the sliced fruit and sugar in a weight ratio of 1: 1, filtering the fermented product at 15 ° C for 1 to 3 months, mixing the fermented fruit extract with water, and water syrup in the soy sauce; And heating and concentrating the mixture until the water is reduced to 1/10 in the mixture. The method for preparing the composition of the present invention is characterized by maintaining the Maillard reaction and cooking.
A black colored topping-up food composition prepared by the method of claim 1.
The food composition of claim 2, wherein the topoilm food composition comprises 68 to 70 wt% of the total weight, 3.5 to 4.5 wt% of water, 10 to 11.5 wt% of soy sauce, 9 to 10 wt% of starch syrup, and 5 to 6 wt% of fruit fermented extract Which is a characteristic tasty boiled food composition.
[3] The composition of claim 2, wherein 2 to 6% by weight of a green pepper is further added to the total weight of the composition.
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| 인터넷 네이버블로그 "일본식반찬-히지키조림"(2010.06.01.).* |
| 인터넷 네이버블로그, "어머니를 생각나게하는 톳"(2013.06.04.).* |
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