KR101812372B1 - Processed Food of chub mackerel and Preocessing Method Thereof - Google Patents

Abstract

The present invention relates to a processed food including mackerel and a method of producing the same. Since the processed food of the present invention is produced using mackerel, it contains a large amount of polyunsaturated fatty acids such as DHA (docosahexanoic acid) and EPA (eicosa pentaenoic acid), which are beneficial to health, and can be frozen and thawed at low temperatures The quality change in the physical properties and water loss due to thawing is minimized and the mackerel processed food having nutrient destruction is minimized through the sterilization process of the bead sterilized at a low temperature.

Description

Technical Field [0001] The present invention relates to a processed food including mackerel and a method for manufacturing the same,

The present invention relates to a processed food including mackerel and a method of producing the same.

In Korea, which has three sides of the sea, fish have been used as a representative food for many years, and various cooking methods and storage processing methods have been developed. Especially, mackerel is a representative fish of Korea, and rich in iron, calcium and niacin , And there are many highly unsaturated fatty acids such as DHA (docosahexanoic acid) and EPA (eicosa pentaenoic acid) which are good for the human body. Therefore, the mackerel usually caught by deep-sea fishery has a variety of distribution forms and consumption applications.

However, the mackerel, which is rich in nutritious fish, has a tendency to cause food poisoning due to the poisonous substance in the stomach in the summer, which is a spawning season. Since the decay rate is faster than that of the other fish, After the mackerel has lost its life, the digestive enzymes in the intestines are triggered and self-digestion occurs, resulting in the degeneration and decline of the flesh.

Therefore, in Korea, salted storage methods have been used for a relatively long period of time. In general, mackerel pear is extracted and washed to salty salt, salt is sprinkled directly on mackerel, and dried It has been used as a mackerel.

However, the salting method with salt has an advantage of somewhat longer storage period, but still the smell unique to the mackerel is not substantially removed, and the disturbed ingredient of the common salt is further added to fade the original taste of the mackerel, There is a problem that the quality is considerably deteriorated in the case of general salt.

Therefore, there is a need for a new method for storing and consuming mackerel for a long time.

Korea Patent Publication No. 2011-0003153

Accordingly, the inventors of the present invention found that the mackerel processed foods produced by simultaneously performing cold thawing and low temperature hot water (water bead process) minimized changes in quality in physical properties and water loss due to thawing, The present inventors have completed the present invention by confirming that it is possible to produce processed mackerel with minimal destruction.

Accordingly, an object of the present invention is to provide a method for producing a mackerel, comprising: (a) (b) vacuum packaging; (c) cooking the mackerel under low temperature hot water; And (d) rapid cooling in a container containing ice for 10 minutes.

Another object of the present invention is to provide a mackerel processed food prepared by the above method.

In order to achieve the above object, the present invention provides a method for producing a mackerel, comprising: (a) (b) vacuum packaging; (c) cooking the mackerel under low temperature hot water; And (d) rapid cooling in a container containing ice for 10 minutes.

In one embodiment of the present invention, the mackerel can divide the mackerel into three after removing the head, tail and intestines.

In one embodiment of the present invention, the refrigeration thawing can be performed in a refrigerator at 2 to 6 ° C for 6 to 8 hours.

In one embodiment of the present invention, the low temperature hot water can be heated at a temperature of 55 to 65 ° C for 40 to 60 minutes.

In addition, the present invention provides a mackerel processed food produced by the above method.

The processed food of the present invention contains a large amount of polyunsaturated fatty acids such as DHA (docosahexanoic acid) and EPA (eicosa pentaenoic acid), which are useful for health because they are produced using mackerel. The quality change in the physical properties and water loss due to thawing is minimized and the mackerel processed food having nutrient destruction is minimized through the sterilization process of the bead sterilized at a low temperature.

Fig. 1 is a schematic diagram of a mackerel trimmed to a round shape and a fillet shape.
Fig. 2 shows the results of the process for producing mackerel processed food of the present invention.
Fig. 3 shows the result of measuring the degree of nutritional loss during cooking of mackerel processed foods that have been subjected to room temperature thawing and refrigeration thawing.
Fig. 4 shows the results of measuring the hardness, cohesiveness, elasticity and chewiness of the mackerel processed foods that have been subjected to the room temperature thawing and cold thawing processes.
Fig. 5 shows the result of observing the surface of processed foods of mackerel subjected to room temperature thawing and refrigerated thawing by scanning electron microscope (left: processed mackerel processed at room temperature, right: mackerel processed food after refrigerated thawing).

As described above, mackerel is a representative fish of Korea. It contains abundant amounts of iron, calcium, niacin, etc. in addition to fat and protein. It contains DHA (docosahexanoic acid) and EPA (eicosa pentaenoic acid) , The mackerel that is usually caught by deep-sea fishery has a wide variety of distribution forms and consumption applications.

However, the mackerel, which is rich in nutritious fish, has a tendency to cause food poisoning due to the poisonous substance in the stomach in the summer, which is a spawning season. Since the decay rate is faster than that of the other fish, After the mackerel has lost its life, the digestive enzymes in the intestines are triggered and self-digestion occurs, resulting in the degeneration and decline of the flesh.

Accordingly, the present inventors manufactured processed foods using mackerel so that they can be stored for a long time while maintaining the texture and sensuality of mackerel. The method for manufacturing processed mackerel according to the present invention comprises: (a) ; (b) vacuum packaging; (c) cooking the mackerel under low temperature hot water; And (d) rapid cooling in a vessel containing ice for 10 minutes.

The method for producing the mackerel processed food according to the present invention will now be described in detail.

After purchasing frozen mackerel for the production of cost-competitive processed food, mackerel was trimmed in round and fillet form.

In the above, 'round form' means that the mackerel is removed with only the head and tail and is divided into three, and the 'fillet form' means not only the head and tail of the mackerel but also the inside of the mackerel. The frozen mackerel may be thawed at room temperature for 1 hour and 30 minutes or thawed at 2 to 6 ° C for 6 to 8 hours, more preferably at 6 to 8 hours in a refrigerator at 2 to 6 ° C. You can defrost.

The mackerel can be vacuum-packed so that the heat is evenly distributed to the refrigerated thawed mackerel. The mackerel is cooked in a vacuum pack at 60.5 ° C for 50 minutes in a low temperature hot water bath (sous-vide) The mackerel was prepared as a processed food by rapid cooling.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited to these examples.

< Example  1>

Mackerel Processed Food Manufacturing

The mackerel used in the experiment was purchased at the market of Gangneung - city, Gangwon - do, and frozen mackerel was used for the production of cost - competitive processed food. First, the inventors manufactured four groups as shown in Table 1.

1) RT Round type: It means that the frozen mackerel is removed from the head and tail and thawed in round form and thawed at room temperature (20 ~ 26 ℃) for 1 hour.

2) RT fillet type: It means that the frozen mackerel has been thawed at room temperature (20 ~ 26 ℃) for 1 hour after it has been divided into 3 parts in the form of a fillet with head, tail and viscera removed.

3) CT round type: It means that the frozen mackerel is removed from the head and tail and thawed for 3 hours in cold water (4 ℃) for 3 hours.

4) CT fillet type: It means that the frozen mackerel is thawed in the form of a fillet with head, tail and viscera removed and then thawed for 7 hours in cold (4 ℃).

As described above, the four groups were vacuum-packed so that the heat was evenly distributed to the materials. The mackerel was cooked in a vacuum pack at 60.5 ° C for 50 minutes under low temperature bath (sous-vide) And the mackerel was prepared as a processed food.

< Example  2>

Analysis of nutrition loss during cooking of processed food of mackerel

The inventors of the present invention conducted the following experiment to analyze nutrition loss during cooking of mackerel processed food prepared by the method of Example 1 above.

First, the weight of the sample was measured at every step of the cooking process and the reheating process. The nutritional loss at the cooking was calculated by measuring the difference between the weight before cooking and the weight after cooking.

As a result, the cooking loss of cooked mackerel was higher than that of refrigerated thawing group, and the nutritional loss of cooked mackerel in refrigerated thawed group was similar to the control group without thawing process (See FIG. 3).

Therefore, it can be seen that, in order to produce processed foods of mackerel, the nutrient loss during cooking at 4 ° C is lower than that at room temperature.

< Example  3>

Analysis of quality characteristics of processed foods of mackerel

<3-1> Mechanical properties measurement

The present inventors measured the texture characteristics of the mackerel processed food prepared by the method of Example 1 using a texture analyzer. Hardness, cohensiveness, springiness, and chewiness of the mackerel processed food prepared by the method of the present invention were measured immediately after preparation. The measurement conditions of the physical property analyzer are shown in Table 2 below.

As a result of measuring the degree of physical properties of processed foods of mackerel as described above, it was found that the mackerel that was chilled and thawed was higher than the mackerel which was thawed at room temperature, and the coagulability, elasticity and chewiness were higher than those of mackerel I could. In addition, it was found that the results of refrigerated thawing generally showed similar values to those of the untreated control (see Fig. 4).

<3-2> Scanning electron microscope measurement

As a result of the above Example <3-1>, the present inventors found that the physical properties (hardness, cohesiveness, elasticity and chewiness) of the processed mackerel prepared by the method of the present invention are excellent, SEM (scanning electron microscope) was used to observe the surface.

As a result, it was found that the surface of the mackerel processed food subjected to room temperature thawing was rough, resulting in a large loss of water. However, it was found that the mackerel processed food of the present invention had smooth surface and low water loss (See FIG. 5).

Therefore, for the production of processed foods of mackerel, frozen mackerel was thawed in cold (4 ℃), vacuum-packed so that the heat was evenly distributed, and cold bath (sous-vide) It is preferable to rapidly cool the mackerel for 10 minutes at the place where the ice is contained.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (5)

(a) Removing mackerel only in head and tail and trisecting in round form or removing head, tail and intestine, tripling in fillet form and then refrigerating for 7 hours at 4 ° C;
(b) vacuum packaging;
(c) cooking the mackerel at low temperature for 50 minutes at a temperature of 60.5 DEG C; And
(d) rapid cooling for 10 minutes in a vessel containing ice,
If the nutrient loss according to Equation (1) is less than 12% and the nutrient loss according to Equation (1) is less than 16% when the nutrient solution is divided into three in the form of round in the step (a) Way.

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