KR101782127B1 - Method of tenderizing seafood and tenderizing seafood prepared therefrom - Google Patents
Method of tenderizing seafood and tenderizing seafood prepared therefrom Download PDFInfo
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- KR101782127B1 KR101782127B1 KR1020150144287A KR20150144287A KR101782127B1 KR 101782127 B1 KR101782127 B1 KR 101782127B1 KR 1020150144287 A KR1020150144287 A KR 1020150144287A KR 20150144287 A KR20150144287 A KR 20150144287A KR 101782127 B1 KR101782127 B1 KR 101782127B1
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- South Korea
- Prior art keywords
- seafood
- pressure
- squid
- decompression
- nanoliposome
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Classifications
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- A—HUMAN NECESSITIES
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/24—Tenderizing
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a method for producing a seafood product, comprising the steps of: a) mixing a seafood softening enzyme and an emulsifier and homogenizing the mixture to prepare a nanoliposome for seafood; b) The seafood is immersed in the nanoliposome for seafood prepared in step a), then the pressure is reduced under a pressure of 100 to 200 mmHg for 3 to 8 minutes, then the pressure is increased to atmospheric pressure, and the pressure is further raised to 80 MPa to 120 MPa Lt; / RTI > for 3 to 8 minutes; And c) allowing the decompression-pressurized seafood to stand at a temperature of 1 to 7 DEG C for 2 to 8 hours to impregnate the seafood nanoliposome into the seafood, Decompression-pressure treatment reduces the hardness of seafood to 3,000 to 4,000 g by improving the amount of softening enzyme penetrated into seaweed by about 1.2 to 2 times as compared with decompression or pressurizing treatment. Therefore, Elderly people and patients who are depressed by chewing, swallowing, digestive function, etc., or infants with poor development of teeth can chew or swallow easily without adding food, etc. If stored at room temperature, seafood can easily decay, The original color and pH of the seafood remain intact, so there is an advantage that the flavor and nutrient inherent to seafood can be felt as they are.
Description
The present invention relates to a method for producing a softened seafood and a softened seafood produced by the method, and more particularly, to a method for producing a softened seafood using a nanoliposome for seafood and a pressure- To a process for producing softened seafood and to seafood produced by the process.
With the recent improvement in living standards and the development of healthcare technology, the elderly population has become increasingly recognized as a social problem, and the interest in health and quality of life has become more important .
Health is the most important factor for an elderly person to maintain a healthy life, and health is a key factor in balanced nutrient intake. However, in the elderly, there is a tendency for the elderly to experience quantitative and quantitative changes in food intake due to problems such as a decrease in physiological function, a decrease in activity, a decrease in sense of taste, a poor tooth condition, alienation, depression, psychological depression, economic difficulty, It will receive a quality limit (Walls et al, Mech Ageing Dev , 2004;. Marshall et al, J. Am Dent Assoc, 2002;. Mumma et al, J Dent Res, 1970;. Farrell, Br Dent J, 1956; Bae and Lee, Yeungnam Univ. J Med, 2004; Lee, J J Community Living Sci, 2011; Lexomboon et al. , J Am Geriatr Soc, 2012). In addition, as the elderly population increases and the nuclear family is rapidly progressing in Korea, the elderly couple and single households are gradually increasing. As a result, housework, such as preparing meals and cooking, is becoming a part of the elderly. In recent years, hobbies and volunteer activities have become more frequent, leading to the expansion of social facilities and institutional facilities such as elderly welfare facilities, elderly private dining rooms, and welfare facilities. In the future, Development is being demanded.
At present, the food for the elderly developed in Korea is about the tooth-assisted and swallowing-assisted food. The above-mentioned food for the elderly is provided with the fluidity property and the solid food in the form of chopped or chopped to deteriorate the inherent flavor and nutrient loss and texture of the food There is a problem that the appetite drops. Therefore, studies on food processing technology that facilitates chewing or swallowing while impregnating enzymes into plant or animal food cells to maintain the unique texture and shape of the food have been conducted (Japanese Patent No. 4403210; No. 5145471; Japanese Patent Laid-Open No. 2010-051209). However, the pressurizing treatment method of the above-mentioned prior art documents does not sufficiently impregnate the enzyme to the inside of the food, and there is a possibility that the nutrients are decreased or the quality is deteriorated due to the repetition of freezing and thawing for a long time. Therefore, it is necessary to develop a technology capable of efficiently impregnating enzymes into food material cells in a short time.
Nanotechnology (NT), on the other hand, is an ultrafine technology that enables nanoscale (10 -9 m) atoms and molecules to be properly combined to create new microscopic structures to create new materials and functions. In recent decades, the development of nanotechnology has evolved into a core technology in various fields such as chemical engineering, biotechnology, electronics, materials engineering, etc., with full national support, and nano-bio- , Medicine, defense, energy, transportation, communication, computer and education. Particularly, in the field of pharmaceuticals, many studies have been conducted to apply the nano-bio technology to a drug delivery system.
Drug delivery system (DDS) is a system that can efficiently deliver the required amount of drugs to organ and tissue cells by minimizing side effects of drugs and maximizing efficacy and effectiveness. Specifically, the useful substance is destroyed by a lipid physiologically active substance which is good in functionality but is limited in its use due to odor or already existing substances, or decomposed by temperature, oxidation, light, enzymes in the digestive tract, pH and other nutrients In order to overcome the limitations of the use of materials with reduced activity such as solid dispersions, micro-emulsions, nano-emulsions, liposomes, pellets, Studies have been conducted on nano-sized carriers that enable direct ingestion of functional materials, such as improving the preservation of substances, controlling the rate of dissolution, blocking odors and taste, which are problematic for feeding, by using matrix tablets and the like have.
Vacuum-pressure infusion is a method in which food is placed in an impregnation solution containing enzymes, nutrients, functional ingredients, cryoprotectants, etc., and a vacuum pressure (reduced pressure) To improve the penetration ability of the impregnation liquid. Specifically, when the pressure is lowered to hold the vacuum, the gas existing inside the food expands and partially moves from the food to the outside. When the pressure is increased to a pressure higher than the atmospheric pressure, the pressure difference is generated to a large extent, so that the infiltration liquid can penetrate uniformly and deeply, and the process can be shortened. However, since there is a problem that the appearance is damaged depending on the kind of food, optimal processing conditions must be established depending on the type of food.
Accordingly, the inventors of the present invention have attempted to provide a method for producing softened seafood having physical properties that are easy to soften and mash using nanotechnology and pressure-pressure impregnation, The seaweed is immersed in a nanoliposome having a pH of 5 to 10, and then subjected to decompression-pressure treatment for a predetermined period of time to produce an enzyme reaction, thereby softening the tissue in the seawater to produce softened seafood capable of improving the digestion capacity and / And the present invention was completed.
It is an object of the present invention to provide a method for producing soft seafood using a nanoliposome for seafood and a pressure-pressure impregnation method.
Another object of the present invention is to provide a softened seafood produced according to the above method.
In one aspect, the present invention provides a method for producing a soft seafood product using a nano-liposome for seafood and a pressure-pressure impregnation process.
More particularly, the present invention relates to a method for producing a seaweed product, comprising the steps of: a) mixing a seafood softening enzyme and an emulsifier and homogenizing them to prepare a nanoliposome for seafood; b) The seafood is immersed in the nanoliposome for seafood prepared in step a), then the pressure is reduced under a pressure of 100 to 200 mmHg for 3 to 8 minutes, then the pressure is increased to atmospheric pressure, and the pressure is further raised to 80 MPa to 120 MPa Lt; / RTI > for 3 to 8 minutes; And c) allowing the decompression-pressurized seafood to stand at a temperature of 1 to 7 DEG C for 2 to 8 hours to impregnate the seafood nanoliposome into the seafood, thereby providing a method of manufacturing softened seafood .
The method of producing the softened seafood according to the present invention will be described in detail with reference to the following steps.
a) Producing a nanoliposome for seafood.
Specifically, the step (a) of the present invention is a step of preparing a nanoliposome for seafood in which the seafood softening enzyme is mixed with an emulsifying agent and then homogenized to collect the seafood softening enzyme in the emulsifier. The seaweed softening enzyme is collected by a conventional method . ≪ / RTI > In one specific example, the seafood softening enzyme is mixed with an emulsifying agent and then heated at a rate of 9,000 to 14,000 rpm, preferably 10,000 to 13,000 rpm, more preferably 12,000 rpm for 1 to 5 minutes, preferably 2 to 4 minutes, Preferably 3 minutes, and then is sonicated using an ultrasonic machine for 1 to 5 minutes, preferably 2 to 4 minutes, more preferably 150 to 250 W, preferably 180 to 220 W, more preferably 200 W , It is possible to produce a nanoliposome for seafood by ultrasonication for 3 minutes. At this time, the emulsifier is preferably diluted to a concentration of 1.5 to 2.5%, preferably 1.8 to 2.2%. When an emulsifier having a concentration other than the above range is used, there is a problem that the size of the nanoliposome increases or the charge value is low, so that the bonding between particles is weakened and the stability is decreased.
The above-mentioned seafood softening enzyme may be any protein which is impregnated into seafood to hydrolyze proteins, dietary fibers, carbohydrates and the like of seafood to improve the degree of softening of seafood. For example, protease, , Amylase, phosphatase, papain, lipase, and the like, preferably protease.
The emulsifier may be any substance that forms a circular or elliptical closed membrane structure by capturing seafood digestive enzymes, but is not limited to, for example, distearyl-sn-phosphatidylethanolamine, dipalmitoyl phosphatidylethanolamine, phosphatidylethanol From natural sources comprising at least one member selected from the group consisting of phosphatidylserine, phosphatidylserine, phosphatidylglycerol, phosphatidylcholine, dipalmitoyl, phosphatidylserine, dipalmitoylphosphatidylglycerol and dipalmitoylphosphatidylcholine, or mixtures thereof, Extracted phospholipids, and preferably at least one selected from the group consisting of natural extracts containing phospholipids, more preferably lecithin or whey protein isolated from soybean and egg yolk, more preferably soybean and yolk Etc. It characterized in that the separated lecithin.
The solution containing the emulsifier is an aqueous solvent, preferably water, phosphate buffered saline (PBS), tris buffered saline (TBS), or acetic acid buffer solution.
Alternatively, the nanoliposomes for seafood of the present invention may further contain ingredients such as seasonings, nutrients, carbohydrates, proteins and flavors in addition to seafood softening enzymes. (Vitamin A, B, C, D and E), minerals (such as carotene, Mg, potassium, and the like) as the nutritive substance, and the seasoning agent may be salt, soy sauce, sugar, reduced syrup, chemical seasoning, vinegar, Etc.), polyphenol, DHA, EPA, ricinin, taurine, corin, and the like. The carbohydrate may be selected from monosaccharides such as glucose and fructose, disaccharides such as maltose, sucrose and oligosaccharides, polysaccharides such as dextrin and cyclodextrin and sugar alcohols such as xylitol, sorbitol and erythritol. . The flavoring agent may be a natural flavoring agent (tau martin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavor (saccharin, aspartame, etc.).
In the present invention, the seawater nanoliposome is also referred to as a seafood softening enzyme coated with an emulsifier since a film is formed on the outside of the seaweed softening enzyme using an emulsifier.
b) immersing the seafood in a nanoliposome for seafood, followed by decompression-pressurization.
Specifically, the decompression-pressurization treatment in step b) is performed to apply seawater softening enzyme to the center of the seafood tissue by applying a pressure of atmospheric pressure or higher after applying a vacuum pressure (decompression) Is immersed in a seafood nanoliposome and then is dipped in a nano liposome for 3 to 8 minutes at a pressure of 100 to 200 mmHg, preferably 120 to 180 mmHg, more preferably 140 to 170 mmHg, even more preferably 160 mmHg, After the pressure is reduced to 4 to 7 minutes, more preferably 5 minutes, the pressure is increased to atmospheric pressure, and further, 3 to 8 at a pressure of 80 to 120 MPa, preferably 90 to 110 MPa, more preferably 100 MPa Min, preferably 4 to 7 minutes, more preferably 5 minutes. Here, the above-mentioned atmospheric pressure refers to a pressure of 0.1 MPa, which is equal to the normal atmospheric pressure, particularly when the pressure is reduced or not increased.
If the decompression pressure exceeds 200 mmHg or the treatment time is less than 3 minutes, the seaweed nanoliposome can not penetrate into the seafood. If the decompression pressure is less than 100 mmHg or the treatment time exceeds 8 minutes, The increase in the amount of penetration of the seaweed nanoliposome is insufficient compared to the following treatment time, which is inefficient. Further, when the pressure is less than 80 MPa or the treatment time is less than 3 minutes, the amount of penetration of the nanoliposome for seafood does not increase and the seaweed is not softened. If the pressure exceeds 120 MPa or the treatment time is 8 minutes There is a problem in that the increase in the efficiency of penetration of the seaweed nanoliposome is insufficient or the quality of the seafood is deteriorated as compared with the conditions below.
The method of immersing seafood in the seawater nanoliposome may be any method for impregnating seafood nanoliposomes into seafood.
As an example, the nanoliposome for seafood prepared according to the present invention can be poured and dipped in the seawater to a height above the seafood level, or to completely immerse the seafood. At this time, it is preferable that the seafood is cut into a size that is cooked or consumed before ingesting the seafood, for example, a size of 2 to 5 cm × 0.5 to 2 cm × 0.5 to 2 cm.
The decompression-pressurizing treatment according to the present invention has an advantage of improving the amount of the softening enzyme penetrated into the seaweed material by about 1.2 to 2 times as compared with the decompression or pressurizing treatment.
In the present invention, the decompression-pressurized seafood can be prepared by adding a freezing process, a drying process, a freeze-drying process, an enzyme deactivation process, or a cooking and seasoning process, but is not limited thereto.
In the present invention, the seafood may be one species selected from the group consisting of fishes, molluscs, arthropods, echinoderms, cichlids, and off-white animals. The mollusks may be squid, octopus, octopus, squid, shellfish, turtles, abalone, sea anemone, etc. The fish may be pollack, mackerel, The arthropods may be horseshoes, crabs, crayfish, etc., and the echinoderms may be sea urchins and the like. In addition, the progenitor animal may be sea cucumber or the like, and the off-white animal may be mermaid, midduk, and the like.
c) The step of impregnating the seafood nanoliposome into the seafood.
The step c) of the present invention is carried out in step b) in such a manner that the decompression-pressurized seafood is dried at a temperature of 1 to 7 캜, preferably 3 to 6 캜, more preferably 5 캜 for 2 to 8 hours, It is preferable to allow the mixture to stand for 6 hours to prevent the softening effect and the decay of the food. When the temperature is lower than 1 ° C, moisture in the seafood starts to change into ice particles and the structure of the seafood is shrunk, so that the softening of the seafood is not evenly performed. When the temperature exceeds 7 ° C, seafood starts to be corrupted and the quality is remarkably decreased there is a problem. If the standing time is less than 2 hours, the enzyme impregnated into the seafood is not activated and the seafood is not softened. If the standing time exceeds 8 hours, There is a problem of inefficiency because the decrease in hardness is small.
The softened seafood produced according to the production method of the present invention can be used as an excipient for the elderly who have lowered chewing, swallowing and digestion functions without addition of auxiliary foods such as steamed, boiled, roasted, And patients or infants who are infected with infected teeth can easily chew or swallow them, and the original color and pH of the seafood are maintained, so that the unique flavor, nutrients and texture of the seafood can be felt as they are. Alternatively, the nanoliposome for seafood can be optionally provided as a health functional food which can improve functionalities and health by adding functional ingredients such as seasonings, nutrients, carbohydrates, proteins and flavors in addition to seafood softening enzymes.
In the present specification, the term " improvement of health condition "means that the level of nutrition, physical strength, etc. is improved by preventing or improving the physiological function, nutritional deficiency, etc. of each organ system of the human body.
In another aspect, the present invention provides a soft seafood comprising a nanoliposome for seafood.
More particularly, the present invention provides a soft seafood product characterized in that the nanoliposome for seafood penetrates into the seafood and the texture of the seafood is decomposed or softened.
In the present invention, the softened seafood is manufactured by the above-described manufacturing method, and the details of the type of nanoliposome, seafood and seafood softening enzyme for seafood, the decompression-pressurizing treatment condition, and the manufacturing process are as described above.
In the present invention, the softened seafood refers to seafood which exhibits a hardness of 3,000 to 4,000 g, penetrating the nano liposome for seafood into the tissue of seafood.
In the present invention, the above-mentioned softened seafood can be used as an effective ingredient for the elderly and patients suffering from lowered chewing, swallowing and digestion functions without adding supplementary food such as steamed, boiled, roasted, Or infants with poor development of teeth can easily chew or swallow. The original color and pH of the seafood remain intact, so that the unique flavor and nutrients of seafood can be felt as they are. In addition, the seafood nanoliposome may optionally contain a functional ingredient such as a seasoning agent, a nutrient, a carbohydrate, a protein and a flavoring agent in addition to the seafood softening enzyme, so that the softened seafood of the present invention enhances the sensory and health status ≪ RTI ID = 0.0 > health < / RTI >
The decompression-pressurizing treatment according to the present invention improves the amount of the softening enzyme penetrated into the seaweed by about 1.2 to 2 times as compared with the decompression or pressurizing treatment, thereby reducing the hardness of the seafood to 3,000 to 4,000 g. The elderly and patients who are depressed by chewing, swallowing, digestive function, etc., or infants with poor development of teeth can chew or swallow them easily without storing supplementary foods to help them. If stored at room temperature, According to the low-temperature storage box, the original color and pH of the seafood remain unchanged, so that the unique flavor and nutrients of the seafood can be felt as they are.
In addition, the seaweed nanoliposome harvested with seafood softening enzyme can selectively collect functional ingredients such as seasoning agents, nutrients, carbohydrates, and proteins other than seafood softening enzymes. Therefore, Or physiological function of each organ system, blood cholesterol, nutritional deficiency, etc., can be prevented or ameliorated to improve health.
FIG. 1 shows the results of measuring the particle size, zeta potential and polydispersity index (PdI) of liposomes prepared according to the concentration of the protease and the coated papilla.
2 is a graph showing the content of ascorbic acid impregnated into the squid according to the reduced pressure condition.
3 is a graph showing the content of ascorbic acid impregnated into the squid according to the pressurized condition.
4 is a graph showing the content of ascorbic acid impregnated into the squid according to the decompression-pressurizing condition.
FIG. 5 is a graph showing the change in chromaticity of a squid subjected to decompression-pressurization by mixing a squid with a coated or uncoated protease.
6 is a graph showing the hardness of a squid subjected to decompression-pressurization by mixing a squid with a coated or uncoated protease.
7 is a graph showing the pH of cuttlefish subjected to decompression-pressurization by mixing squid with coated or uncoated protease.
Fig. 8 is a figure showing SDS-PAGE of the protein profile of squid subjected to decompression-pressure treatment by mixing squid and coated or uncoated protease.
Hereinafter, the present invention will be described in more detail through production examples, examples and the like. It is to be understood that the scope of the present invention is not limited by these preparations, examples and the like according to the gist of the present invention. It will be apparent to those of ordinary skill in the art.
Manufacturing example One : Seafood softening enzyme Ready
Protease was selected as a seafood softening enzyme to soften the tissues of seafood, and these were purchased from Sigma-Aldrich (St, Louis, MO, USA).
Then, the solution was mixed with the protease buffer solution to prepare enzyme solutions with concentrations of 1 and 2%, respectively.
Production Example 2: Preparation of natural polymer solution
1 to 2 g of soybean lecithin (Soy Bean, Lipoids GmbH, Ludwigshafen, Switzerland) was added to 100 ml of a 0.5 M acetate buffer (pH 3) to prepare liposome, which is a particle capable of coating a typical hydrophilic component After stirring at 700 rpm for 30 minutes, the solution was filtered through a filter (4 to 7 mu m) to prepare a lecithin solution. Then, the prepared lecithin solution was prepared by diluting to weight%.
Example One : Seafood softening enzyme Containing nano Liposome Manufacturing Experiment
The 1% or 2% protease prepared in Preparation Example 1 and the 2% lecithin solution prepared in Preparation Example 2 were mixed. It was then homogenized at ultra-high speed for 3 minutes at 12,000 rpm using a ultra-high speed stirrer (Ultra-Turrax ® T25, KIA labotechnik, staufen, germany). Followed by sonication at 200 W, 54% strength for 3 minutes to produce lecithin coated 1% or 2% protease liposomes. After the preparation, the particle size of the liposome was measured using a nano particle analyzer (Zeta-sizer ® ), and the zeta potential was determined by measuring the critical micelle concentration (CMC). As a control, protease not coated with lecithin was used. The results are shown in Fig.
1, in the case of protease, the protease (1% pro, 2% por) not coated with lecithin had a particle size of about 340 nm, lecithin-coated protease liposome (1% coating, 2% Which is higher than that of
In addition, zeta potential values of lecithin-coated protease liposomes (1% CP, 2% CP) were found to be close to the absolute value of 15 mV, similar to zeta potential values of proteases not coated with lecithin.
In other words, it was found that lecithin had the advantage of collecting the softening enzyme as nano-sized particles, and was able to collect all of the protease and could be used easily for particle development. In the case of protease, Of nanoparticle impregnated solution coating particles.
Therefore, in the following experiment, protease coated or uncoated with lecithin was used as an enzyme involved in the softening action of seafood.
Example 2: Coated or uncoated enzyme preparation
2-1. Coated enzyme preparation
2% lecithin prepared in Preparation Example 2 was mixed with 1% or 2% protease prepared in Preparation Example 1, and homogenized at 10,000 rpm for 3 minutes. Then, ultrasonic treatment was performed for 3 minutes at 200 W and 54% strength to prepare lecithin-coated 1% protease liposome and 2% protease liposome.
2-2. Uncoated enzyme preparation
The protease purchased in Preparation Example 1 was diluted to 1% or 2% concentration in a buffer solution to prepare 1% protease and 2% protease.
Experimental Example 1: Comparison of enzyme penetration into seafood according to impregnation technique
1-1. Penetration test of impregnation solution into seafood by pressurization or decompression treatment
First, the squid was selected from the seafood ingredient, and the squid body (domestic) was supplied from the groove of the company. The cut squid was removed, washed in running water, and cut to a width of 3 cm, a length of 1 cm and a thickness of 0.5 cm. Then, a transparent pouch was prepared by adding a 10% ascorbic acid solution having a volume two times as large as that of squid and squid prepared above. The pouch containing squid and ascorbic acid was then placed in a chamber in a vacuum pressure impregnation (VPI) apparatus and treated according to the impregnation conditions set forth in Table 1 below. Then, the impregnated squid was taken out and pulverized using a blender. 10 g of the ground squid and 1 mL of extraction solvent (5% metaphosphoracid 30 mL +
As shown in FIG. 2, the squid treated with 10% ascorbic acid under the decompression condition had ascorbic acid impregnated into the inside thereof, and the peak indicating ascorbic acid was elevated as compared with the control. As the height of peak in squid treated with 360 mmHg and 160 mmHg was higher than that of squid, it was found that the amount of ascorbic acid penetrated into the squid increased with higher vacuum.
As shown in FIG. 3, the squid treated with 10% ascorbic acid under the pressurized condition was impregnated with ascorbic acid internally and the peak indicating ascorbic acid was elevated as compared with the control. Ascorbic acid content was higher at 100 MPa than at 50 MPa, and the squid at 150 MPa and 200 MPa, respectively, was higher than 100 MPa And the difference was not significant.
Therefore, the inventors of the present invention conducted an experiment of decompression-pressure treatment by fixing the pressurizing condition at 100 MPa and changing the decompression condition.
1-2. Decompression - Penetration test of impregnation solution into seafood according to pressurized condition
The transparent pouches were prepared by adding a 10% ascorbic acid solution of squid and squid prepared in 1-1 above, which was twice the volume of squid. The pouch containing squid and ascorbic acid was then placed in a chamber in a vacuum pressure impregnation (VPI) apparatus and processed according to the conditions set forth in Table 3 below. Then, the ascorbic acid content in the decompression-pressurized squid was measured in the same manner as the above-mentioned 1-1. As a control (control), squid not immersed in ascorbic acid solution was crushed and used. The results are shown in Fig.
360 mmHg-100 MPa,
560 mmHg-100 MPa
→ (pressurized) 5
As shown in Fig. 4, the peaks of the squid following the decompression-pressurization treatment were similar to those of the decompression treatment group, and the higher the decompression conditions were, the higher the peak was. Of the respondents.
Especially, it was confirmed that the peak of squid which was decompression-pressurized to 160 mmHg-100 MPa among decompression, pressurization or decompression-pressurization conditions was the highest.
Based on the above-mentioned results, in the following experiments, the pressures of 160 mmHg and 100 MPa were selected as the conditions of mechanical impregnation.
Experimental Example 2: Observation of physicochemical properties of seafood by immersion of coated or uncoated enzyme
2-1. Seafood preparation
The squid body (domestic product) was supplied from the groove of the hour, and the skin of the cuttlefish was removed, washed in running water, and cut to a width of 3 cm, a length of 1 cm, and a thickness of 0.5 cm.
2-2. Manufacture of seafoods impregnated with coated or uncoated enzymes under reduced-pressure treatment
The squid prepared in 2-1 above and the 1% protease liposome coated with the lecithin prepared in Example 2 or the uncoated 1% protease were prepared. Then, the pouch containing the squid and the enzyme was placed in a chamber in a vacuum pressure impregnation (VPI) apparatus, treated at a reduced pressure of 160 mmHg for 5 minutes, under atmospheric pressure for 5 minutes, and then under a pressure of 100 MPa, Min. The temperature was maintained at 25 ° C ± 3 ° C.
2-3. Observation of color change of seafood with immersion time of coated or uncoated enzyme
The pouch containing the 2-2 squid and protease was allowed to stand at 5 캜 for 8 hours, and the chroma of the squid was measured at 1, 2, 4 or 8 hours while the protease was impregnated into the squid. CIE L * -value, Redness, CIE a * -value, and Yellowness were calculated using a chroma meter (CR-200, KONICA MINOLTA, Tokyo, Japan) CIE b * -value) was measured three times repeatedly. At this time, comparative samples were compared and analyzed based on the value of raw squid. The chromaticity change of the squid treated with the protease was substituted into the following equation (1) to calculate the chromaticity difference. As a control group, squid was used under reduced pressure-pressure treatment using distilled water instead of protease. The results are shown in Table 4 and FIG.
[Experimental Equation 1]
Chromaticity difference (ΔE) =
time
coating
As shown in FIG. 5, the total color difference (DELTA E) value of squid subjected to depressurization-pressure treatment with protease was increased with the immersion time, and impregnated with uncoated and coated protease, The color difference of treated squid increased until 2 hours and then maintained. However, the color difference of squid (DW) impregnated with distilled water and pressure - pressure increased with increasing immersion time.
In addition, as shown in Table 4, the brightness of the squid dipped in distilled water and decompression-pressurized was about equal to or higher than that of immersion for 0 hours as the immersion time increased. On the other hand, in case of squid which was impregnated with uncoated and coated protease and subjected to decompression-pressurization, it was confirmed that it was decreased compared to squid (DW) impregnated with distilled water and subjected to decompression-pressure treatment.
The redness of squid which was impregnated with distilled water or protease and decompression - pressurized did not show any significant difference with immersion time. Compared with the squid subjected to decompression-pressurization by impregnation with distilled water, the redness of the squid which was impregnated with the uncoated protease and decompression-pressurized was consistently high, and the redness of the squid which was impregnated with the coated protease, Was measured to be higher than the redness value of the squid subjected to decompression-pressure treatment with impregnated with distilled water and uncoated protease.
The yellow color of squid which was impregnated with distilled water or protease and decompression - pressurized did not show any significant difference with the immersion time. However, the yellowness of the squid which was impregnated with uncoated and coated pretreatment and decompression-pressurized compared with the yellowness of decompression-pressed squid impregnated with distilled water was generally high, And the degree of yellowness increased.
2-4. Measurement of the physical properties of seafood with immersion time of coated or uncoated enzyme
The pouch containing the 2-2 squid and protease was allowed to stand at 5 캜 for 8 hours, and protease was impregnated into the squid, and physical properties of squid were measured at 1, 2, 4, 6 or 8 hours. The hardness was measured using a texture analyzer (CT3-1000, Brookfield Engineering Laboratories, Inc., Stoughton, Mass., USA). In the physical property analysis, the target value was 5.0 mm, the operating force was 100 g, and the measurement speed was 2.5 mm / s. The measured values of each sample were repeated at least 5 times and expressed as mean value and standard deviation. The hardness was measured as the peak height of the curve by the first force as a force required to deform the shape of the squid. As a control group, squid immersed in distilled water was used instead of protease. The results are shown in Fig.
As shown in FIG. 6, hardness values of squid immersed in a coated or uncoated protease having an enzyme activity of 500 unit (A) and 1,000 unit (B) and subjected to decompression-pressure treatment were impregnated with distilled water as a control group, The hardness value of the squid was not significantly different between the treated and uncoated proteases and the decompression - pressure treated squid was significantly lower than that of the treated squid.
2-5. PH measurement of seafood with immersion time of coated or uncoated enzyme
The pouch containing the 2-2 squid and protease was allowed to stand at 5 캜 for 12 hours, and the pH of the squid was measured at 1, 2, 4, 8, or 12 hours while the protease was impregnated into the squid. The pH was adjusted to a ratio of squid to distilled water of 1: 9 and homogenized with a homogenizer (SMT PH91, SMT, Tokyo, Japan) at 10,000 rpm for 2 minutes. After homogenization, measurements were repeated three times with a pH meter (Orion 3-star, Thermo Scientific, Waltham, Mass., USA). As a control group, squid immersed in distilled water was used instead of protease. The results are shown in Fig.
As shown in FIG. 7, the pH of the squid subjected to decompression-pressure treatment with impregnation with distilled water or protease did not show a significant difference with the passage of time as a whole. There was no significant difference among the squid which was impregnated with distilled water, uncoated and coated protease and decompression - pressurized.
2-6. Observation of the degree of muscle fiber decomposition of seafood with immersion time of coated or uncoated enzyme
The pouch containing the 2-2 squid and protease was allowed to stand at 5 ° C for 24 hours, and SDS-PAGE was carried out to measure the degree of decomposition of the source fibers of squid at 0 and 24 hours while the protease was impregnated into the squid.
Specifically, 2 g of the squid prepared in Example 2-2 was homogenized by adding 6 times as much diluted solution (20 mM Tris-HCl, 100 mM KCl, pH 7.6, 5 mM EDTA) And centrifuged at 1000 xg for 10 minutes. Then, the centrifuged pellet was resuspended in the elution solution and then centrifuged at the same conditions for 5 times. Finally, the centrifuged pellet was resuspended in 5 times the elution solution with respect to the weight of the pellet. Then, the resuspended sample was passed through a nylon mesh to remove connective tissues, and then subjected to centrifugation under the same conditions. Then, the centrifuged pellet was resuspended with 100 mM KCl, centrifuged, and the supernatant was removed. The supernatant was then diluted with 100 mM KCl and 1 mM NaN 3 to a concentration of 100 mg / ml, and subjected to SDS-PAGE Was used as a sample.
The prepared SDS-PAGE sample was dissolved in sample buffer (277.8 mM Tris-HCl, pH 6.8, 44.4% (v / v) glycerol, 4.4% LDS, 0.02% bromophenol blue, Bio-Rad Laboratories, Inc. USA) And reacted at 95 DEG C for 5 minutes. The reacted samples were then centrifuged at 1000 xg for 5 minutes to precipitate insoluble residues. Then, the supernatant of the centrifuged sample was loaded on Any kD TM Mini-PROTEAN (R) TGX ( TM ) Precast Protein Gel (Bio-Rad Laboratories, Inc. USA) and electrophoresed. The gel was then stained with Coomassie Brilliant Blue staining solution (Bio-Rad Laboratories, Inc. USA) for 1 hour and then stained with a destaining solution (acetic acid: methanol: water = 15: 30: And decolorized for a period of time. As a control group, squid immersed in distilled water was used instead of protease. The results are shown in Fig.
As shown in FIG. 8, squid which was impregnated with raw squid or distilled water and subjected to decompression-pressure treatment showed many bands on the polymer band. However, in the case of squid which was impregnated with coating and uncoated protease and subjected to decompression- it was confirmed that the intensity became weaker. On the other hand, in the low molecular scale, impregnated with distilled water, the intensity of the band which was not confirmed in decompression-pressurized squid became stronger, and the impregnated with the coated and uncoated protease decreased the number of the polymer and the number of the low molecular weight in the decompression- there was.
Claims (4)
Wherein the seafood softening enzyme is at least one selected from the group consisting of protease, chitinase, bromelain, amylase, phosphatase, papain and lipase.
Wherein the softened seafood has a hardness of 3,000 to 4,000 g.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102136891B1 (en) | 2019-11-25 | 2020-07-22 | 대한민국 | Softening method of squid meat using fermented fish sauce |
| KR102396094B1 (en) * | 2021-12-13 | 2022-05-12 | 미포영어조합법인 | Manufacturing method of dried sea cucumber with excellent shape stability |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2004089181A (en) | 2002-07-08 | 2004-03-25 | Ajinomoto Co Inc | Method for modifying food material |
| WO2010114120A1 (en) * | 2009-04-02 | 2010-10-07 | 株式会社エフコム | Method for producing enzyme-containing food, and enzyme-containing food |
| KR101374496B1 (en) | 2012-11-08 | 2014-03-26 | (주)선해에프앤에스 | Increasing freshness of fresh fish using high pressure system and processed fresh fish produced thereby |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2004089181A (en) | 2002-07-08 | 2004-03-25 | Ajinomoto Co Inc | Method for modifying food material |
| WO2010114120A1 (en) * | 2009-04-02 | 2010-10-07 | 株式会社エフコム | Method for producing enzyme-containing food, and enzyme-containing food |
| KR101374496B1 (en) | 2012-11-08 | 2014-03-26 | (주)선해에프앤에스 | Increasing freshness of fresh fish using high pressure system and processed fresh fish produced thereby |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102136891B1 (en) | 2019-11-25 | 2020-07-22 | 대한민국 | Softening method of squid meat using fermented fish sauce |
| KR102396094B1 (en) * | 2021-12-13 | 2022-05-12 | 미포영어조합법인 | Manufacturing method of dried sea cucumber with excellent shape stability |
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