KR101995132B1 - Jook with edible frog having excellent acceptability and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a frog porridge with excellent taste and a method for producing the frog porridge. Wherein the frog powder is obtained by lyophilizing the edible frog and then pulverizing the edible frog powder. The frozen powder is mixed with the rice frozen powder, the rice frozen powder, By weight based on the total weight of the composition.
The present invention provides a novel cooking method or processing method capable of improving the prejudice that the food of the frog is superior to the food of the present invention, In order to improve the color, taste, flavor or odor, the frozen dry powder of the frog is treated with a specific protease to prepare the porridge together with the ordinary rice, thereby improving the color, taste, flavor or odor, The present invention has been made in view of the above problems.

Description

[0001] The present invention relates to a method for manufacturing frog,

The present invention relates to frog porridge with excellent taste and a method for producing the frog porridge. More specifically, the present invention relates to a frog porridge having excellent taste and taste, Or odor, so that the degree of preference is improved, and a method for manufacturing frog porridge having excellent preference by using a specific frog protein hydrolyzate.

Modern people prefer instant foods in their diet due to the busy and single-family environment, resulting in shortage of mineral intake, in vitro excretion of cationic minerals due to excessive intake of phosphate compounds, and excess of sugars and lipids that interfere with calcium absorption In order to solve these problems, various types of porridge which are rich in minerals and other nutrients and easy to ingest have been developed and commercially available. Since such dead foods are easy to eat and digestion is good and utilization is high, porridge which is improved in palatability and functionality by adding other food materials to cereals, which is the main ingredient of porridge, is continuously being developed. Especially, A variety of protein sources are being sought. An edible frog can be proposed that can adequately meet this need.

Edible frogs are edible all over the world, including Rana catesbeiana, the predominant species of edible frogs. The European frog (R. esculenta) and R. tigrina (Southern frog) are famous, The frog is also called the water system because it tastes like chicken. In South East Asia, R. limnocharis and R. cancrivora are edible, and the Amazon River waters are edited with frogs (Pseudis paradoxa). These various edible frogs have high protein content and low fat content, so it is preferable to widely use them as processed foods in excellent food materials.

However, there is a problem that the method of cooking and processing the edible frog is limited, and the utilization of the edible frog as a food material is relatively low due to the prejudice that it is an abominable food. Accordingly, in order to solve such a problem, Korean Patent Laid-Open Publication No. 2003-0020774 (Patent Document 1) discloses a functional food composition using edible frogs and a method for producing the functional food composition, 30 to 50 parts by weight of the extract of Mt. Baekdu, 20 to 60 parts by weight of edible oil, 0.1 to 1.0 part by weight of propolis extract, 1 part of flavor 1, -3 parts by weight of a functional food composition prepared by mixing and homogenizing an edible frog. "

However, the invention of Patent Document 1 poses a problem in providing a universal food which effectively uses an edible frog as a protein source by merely grinding and extracting a specific species of edible frog and mixing it with a flavor and the like.

On the other hand, Korean Patent Laid-open Publication No. 2017-0071908 (Patent Document 2) discloses an edible frog jinju added with Oriental herb medicine, which is added with 90 ~ 97% &Quot; and " herbal herb extracts ", which contains 3-10% of herbal herb extracts. However, the invention of Patent Document 2 uses merely an edible frog jinju, which is a different invention from providing an edible frog as a universal food.

Accordingly, the present inventors have recognized and solved the problems of the prior art described above. In order to utilize edible frogs as various food materials, they have lyophilized and then pulverized or hydrolyzed using a specific protease It is possible to provide a food composition which is easy to ingest as food, thereby completing the present invention.

Patent Document 1: Korean Patent Publication No. 2003-0020774 Patent Document 2: Korean Patent Publication No. 2017-0071908

SUMMARY OF THE INVENTION Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a novel cooking method or a processing method capable of improving the prejudice that the ingestion of frog, The present invention relates to a process for preparing an edible frog, which comprises the steps of treating the edible frog with a specific method and pulverizing it, , And in addition, to further improve the preference degree by using a specific frog protease hydrolyzate.

Another object of the present invention is to provide a method which can more effectively and easily produce frog dies having the above excellent characteristics.

The present invention may also be directed to accomplishing other objects that can be easily derived by those skilled in the art from the overall description of the present specification, other than the above-described and obvious objects.

In order to accomplish the above object, the present invention provides a method for producing frog pie, which is excellent in favorability of the present invention;

A rice washing step, an immersion step, a water removing step, a crushing step, an edible frog powder mixing step and a heating step,

The method for mixing frog powder for edible frog is characterized in that the edible frog powder obtained by freeze-drying the frozen frozen frozen food and grinding the frozen frozen powder is mixed at 1 to 10 wt% based on the weight of the rice.

According to another aspect of the present invention, the edible frog powder is mixed in an amount of 5 to 10% by weight based on the weight of the rice.

In order to accomplish the above object, the present invention provides a method for producing frog pie, which is excellent in favorability of the present invention;

A method for manufacturing frog briquettes comprising a rice washing step, an immersion step, a water removing step, a crushing step, an edible frog powder mixing step and a heating step,

Wherein the edible frog powder mixing step comprises:

Adding 22.5-27.5 parts by weight of frog powder to 100 parts by weight of distilled water, adding proteinase to 1.8-2.2% (w / w) of edible frog powder and hydrolyzing while stirring to obtain protein hydrolyzate of edible frog Wow,

The protein hydrolyzate obtained in the above step is added to the pulverized rice flour at a weight ratio of 1 to 10% (w / w) based on the weight of the rice flour and mixed.

According to another aspect of the present invention, the edible frog powder is characterized in that a protein hydrolyzed by a proteolytic enzyme for protein hydrolysis of the frog powder is used.

According to another embodiment of the present invention, in the step of obtaining the protease hydrolyzate of the edible frog, the mixture of the edible frozen powder added to the distilled water and the protease is hydrolyzed while stirring at 45 to 55 ° C, Lt; 0 > C or higher and inactivating the enzyme for 30 minutes to terminate the reaction.

According to another embodiment of the present invention, in the step of obtaining the protease hydrolyzate of the edible frog, the mixture of the edible frozen powder added to the distilled water and the protease is hydrolyzed while stirring at 45 to 55 ° C, Lt; RTI ID = 0.0 > 1 C < / RTI > to < RTI ID = 0.0 > 0 C < / RTI >

According to another embodiment of the present invention, the proteolytic enzyme may be selected from the group consisting of an endo-type selectively releasing a specific amino acid, an exo-type releasing the amino acid of the protein starting from the C-terminus, And is selected from a complex-type having both of these properties at the same time.

According to another embodiment of the present invention, the protease is selected from Protease A, Protease M, Protease N, Flavourzyme, and Protamex.

According to another embodiment of the present invention, the protease is characterized by using Protease A, Flavourzyme, or a mixture thereof.

According to still another aspect of the present invention, in order to deodorize the frozen powder after protein hydrolysis, the activated carbon is added in an amount of 0.5 to 2% by weight based on the total volume of the frozen powder and deodorized.

In order to achieve the above-mentioned other objects,

Wherein the edible frog powder is prepared by a manufacturing method comprising a rice washing step, an immersion step, a water removing step, a crushing step, an edible frog powder mixing step and a heating step, wherein the edible frog powder mixing step comprises: And 1 to 10% by weight based on the weight of the rice.

The present invention provides a novel cooking method or processing method capable of improving the prejudice that the food of the frog is superior to the food of the present invention, In order to improve the color, taste, flavor or odor, the frozen dry powder of the frog is treated with a specific protease to prepare the porridge together with the ordinary rice, thereby improving the color, taste, flavor or odor, The present invention has been made in view of the above problems.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart schematically showing a process for manufacturing frog briquettes with excellent preference in accordance with a preferred embodiment of the present invention. Fig.
2 is a photograph showing a lyophilized edible frog and powder thereof used in accordance with a preferred embodiment of the present invention.
Fig. 3 is a color comparison photograph of porridge showing the changing color of frog porridge each prepared according to the comparative example.
4 is a photograph of a frog protein hydrolyzate prepared according to a preferred embodiment of the present invention.
FIG. 5 is a photograph of a frog porridge prepared by adding 1%, 5%, and 10% of frog protein hydrolyzate according to a preferred embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments with reference to the accompanying drawings, but it goes without saying that the present invention is not limited to the following embodiments and various modifications can be made within the scope of the gist of the present invention . Furthermore, well-known components, well known operations, and well-known techniques are not specifically described in the detailed description to avoid obscuring the present invention.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In the present specification, the singular forms include plural forms unless otherwise specified in the specification. Also, components and acts referred to as " comprising (or comprising) " do not exclude the presence or addition of one or more other components and operations.

Fig. 1 is a flow chart schematically showing a process for manufacturing a frog berry having a favorable taste according to a preferred embodiment of the present invention. Fig. 2 is a view showing a lyophilized edible frog used in accordance with a preferred embodiment of the present invention and its powder It is a photograph which shows.

As shown in FIG. 1, it can be composed of a frog, a dead rice washing step, an immersion step, a water removing step, a crushing step, an edible frog powder mixing step and a heating step, which are excellent in preference in accordance with the preferred embodiment of the present invention, The edible frog powder mixing step is preferably carried out by mixing the edible frog powder obtained by freeze-drying the edible frog and then pulverizing the edible frog powder in an amount of 1 to 10% by weight, most preferably 5 to 10% by weight based on the weight of the rice have.

According to another preferred embodiment of the present invention, the frog dead freeze-dried frog powder of the present invention can be used for retort processing.

According to a preferred embodiment of the present invention, the frog powder used in the present invention is prepared through lyophilization and pulverization. Specifically, the lyophilized frog sample is put into a pulverizer, finely ground and passed through a 20-mesh sieve Samples can be used for porridge manufacturing.

According to another preferred embodiment of the present invention, in order to further improve the color, taste, flavor or odor in the preparation of edible frog mushroom, the present invention provides a protease for hydrolyzing the protein of the frog powder Can be used.

4 is a photograph of a frog protein hydrolyzate prepared according to a preferred embodiment of the present invention.

Proteolytic enzymes include the endo-type which selectively liberates a specific amino acid, the exo-type which allows the constituent amino acids of the protein to start from the C-terminal, and the complex type (Complex -type) exists.

Protease A, protease M, protease N (Amano Enzyme Inc., Nagoya, Japan) and Flavourzyme, Protamex (Novozyme Inc., Bucks Bard, Danish) are examples of proteolytic enzymes.

The following Table 1 shows the characteristics of the commercial protease used in the above test.

Protease A Protease M Protease N Flavourzyme Protamzx Optimum pH 7 4.5 7 6 5.5-7.5 Optimum temperature 50 50 55 50 35-60 type Endo / Exo Endo / Exo Endo Endo / Exo Endo Activity 20000 units / g 5500 units / g 150000units / g 500 LAPU / g 1.5 AU / g

Table 1 above shows commercial The hydrolytic capacity of the proteolytic enzyme may be different from that shown in Table 1, since it can be used as a reference value known as the hydrolytic capacity of the proteolytic enzyme and the constituent amino acids are different for each protein source.

Furthermore, in selecting proteolytic enzymes for the production of frog bran, it is necessary to consider not only the hydrolysis ability but also the taste and the tail of the hydrolyzate. As a result of the test for the frog protein, the protease A, Flavourzyme It is most preferable to select Protease A and Flavourzyme as proteolytic enzymes because the bitter taste, sour taste, and odor are minimized as well as the hydrolysis efficiency is good.

The following describes the production of the frog protease hydrolyzate.

The frog protein hydrolyzate (eHRP) was produced by using Protease A and Flavourzyme mixed with the proteolytic enzyme having a high degree of frog protein resolution as described above.

100 parts by weight (for example, 2 L) of distilled water was placed in a 3 L enzyme reactor (Biotron, Model; Bio G-Microm, Bucheon, Korea) and preheated at 45 to 55 캜 with stirring at 200 rpm. (E.g., 450 to 550 g) was added. The selected protease was added to 1.8-2.2% by weight of the frog powder sample and hydrolyzed at 50 ° C with stirring at 500 rpm.

It should be noted that the yield of hydrolyzate is remarkably lowered at a temperature lower than 45 ° C, and the activity of the proteolytic enzyme is rapidly lowered when the temperature exceeds 55 ° C, and hydrolysis is most preferably performed while stirring at 50 ° C.

At the end of the decomposition, activated carbon was added to the total (hydrolyzate) volume of 0.5 to 2% for deodorization, and the reaction was terminated by inactivating the enzyme for 30 minutes by raising the temperature to 80 ° C or higher. Under 80 ℃, the remaining protease may be responsible for the off-flavor of the frog.

After curing at room temperature, the celite layered filter was used to remove the undissolved solids and the activated carbon added with the deodorant. After filtration, the filtrate was concentrated under reduced pressure at 75 ° C and lyophilized to prepare a frog protein hydrolyzate.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to these Examples.

Comparative Example  1 to 6

Preparation of porridge using freeze-dried frog powder

1kg each of glutinous rice and rice flour was washed 3 times and then immersed in water at room temperature for 2 hours. After 30 minutes of sieving, the water was removed from the mill without adding water and salt, then rinsed with two hands and dropped into a sieve (355μm) ≪ / RTI > The frog dead frog powder was added in an amount different from that of Comparative Example 1, which was not added as shown in Table 2, Comparative Example 2 added with 1 wt%, Comparative Example 3 added with 3 wt%, Comparative Examples 4 and 7 Comparative Example 5 in which 10% by weight was added, and Comparative Example 6 in which 10% by weight was added. Refer to Kim JM et al, 2004; Lee HJ et al., 2005; Kim JW & Sung KH, 2010) for the preparation of porridge, and dry rice flour kept in a circular pan 5 mm thick and then roasted evenly. Water was added to the pan, boiled for 5 minutes with strong fire, boiled for 5 minutes with medium heat, added with salt, heated slowly for 5 minutes in a weak fire while stirring slowly with a wooden spatula to prevent the rice from sticking.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Frog powder 0 One 3 5 7 10 Rice powder 50 49.5 48.5 47.5 46.5 45 Rice powder 50 49.5 48.5 47.5 46.5 45 Salt One One One One One One water 600 600 600 600 600 600

FIG. 3 is a color photograph of a porridge showing the changing color of frog porridge each prepared according to the above comparative example.

Example  1 to 5 and Comparative Example  One

Production of porridge using frog protein hydrolyzate

1kg each of glutinous rice and rice flour was washed 3 times and then immersed in water at room temperature for 2 hours. After 30 minutes of sieving, the water was removed from the mill without adding water and salt, then rinsed with two hands and dropped into a sieve (355μm) ≪ / RTI > Comparative Example 1 in which the amount of the frog dead frog protease hydrolyzate added was different from that of Comparative Example 1 in which no addition was made as shown in Table 3, Example 1 in which 1 wt% was added, Example 2 in which 3 wt% Example 3, Example 4 in which 7 wt% was added, and Example 5 in which 10 wt% was added. The preparation method is described in reference to various references (for example, Kim JM et al., 2004; Lee HJ et al., 2005; Kim JW & Sung KH, 2010), and the stored dry rice flour and frog protein hydrolyzate Stir in a circular pan less than 5mm, roast evenly, add water to the pan, simmer for 5 minutes with strong fire, boil for 5 minutes with medium heat, add salt, stir slowly with a wooden spatula to prevent rice from sticking, .

Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Frog protein hydrolyzate 0 One 3 5 7 10 Rice powder 50 49.5 48.5 47.5 46.5 45 Rice powder 50 49.5 48.5 47.5 46.5 45 Salt One One One One One One water 600 600 600 600 600 600

FIG. 5 is a photograph of a frog porridge prepared by adding 1%, 5%, and 10% of frog protein hydrolyzate according to a preferred embodiment of the present invention.

Experimental Example 1

The general components of the lyophilized frog powder were analyzed by the following method, and the results are shown in Table 4 below.

Moisture: 1 g of pretreated sample is measured for moisture content at 105 ° C for 4 hours atmospheric pressure drying.

Crude protein: 0.5 g of pretreated sample was digested with degradation promoter and sulfuric acid, and total nitrogen was quantified by Kjeldahl method and multiplied by nitrogen factor (6.25) to calculate crude protein content.

Crude fat: 2 g of pretreated sample was extracted with ether in a soxhlet extraction tube for 5 hours, and fat extraction was performed to measure the fat content.

Ash: 2 g of the pretreated sample is put into a painting furnace at 550 ° C for 4 hours to measure the ash content.

Chemical composition weight% moisture 9.2 ± 0.3 Crude protein 56.0 ± 0.4 Joe fat 0.3 ± 0.1 Ash 29.5 ± 0.6 carbohydrate 5.0 ± 0.1

As shown in Table 4, the moisture content of the frog powder was 9.2%, the crude protein was 56.0%, the crude fat was 0.3%, the crude protein was 29.5%, and the carbohydrate was 5.0% . Therefore, edible frog powder is high in protein content and low in fat content. It is thought that the content of ash is high due to high content of calcium and the like because it is made of freeze - dried powder as whole.

Experimental Example  2

The pH, color, spreadability and preference of the frog prepared according to Comparative Examples 1 to 6 were measured as described below.

Measurement of pH: The pH of porridge prepared according to Comparative Examples 1 to 6 was homogenized by adding 100 mL of distilled water to 15 g of porridge and allowed to stand at room temperature for 30 minutes. The pH of the supernatant was measured three times using a pH meter, Are shown in Table 5 below.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 pH 6.7 ± 0.1 6.7 ± 0.1 6.9 ± 0.2 7.1 ± 0.0 7.3 ± 0.1 7.8 ± 0.0

Table 5 shows the pH of porridge prepared by varying the amount of freeze-dried powder of edible frogs. The lowest value was 6.7 for porridge of Comparative Example 1 in which no edible frog powder was added and the highest value was 7.8 for Comparative Example 6 in which 10% of frog powder was added and the pH tended to increase as the amount of frog powder was increased . These results are thought to be due to the abundant proteins contained in the frog powder.

Chromaticity measurement: The chromaticity was expressed as an average value by repeatedly measuring L (lightness), a (redness), and b (yellowness) values of each sample three times using a colorimeter in a Petri dish.

Hunter's color value L a b Comparative Example 1 47.5 ± 0.7 0.6 ± 0.1 9.3 ± 0.1 Comparative Example 2 44.1 ± 0.1 0.8 ± 0.0 9.8 ± 0.0 Comparative Example 3 39.8 ± 0.2 1.2 ± 0.4 10.9 ± 1.1 Comparative Example 4 38.5 ± 0.9 2.2 ± 0.1 12.3 ± 0.3 Comparative Example 5 37.4 ± 1.3 3.5 ± 0.2 14.2 ± 0.9 Comparative Example 6 31.7 ± 0.8 2.6 ± 0.1 10.8 ± 0.8

Table 6 shows the results of measuring the color of porridge containing the edible frog powder. L value, the brightness decreased as the addition amount of edible frog powder increased and the brightness decreased. In the case of a value, the degree of redness was increased as the amount of the edible frog powder was increased, which was the lowest in Comparative Example 1. b value tended to increase as the amount of edible frog powder was increased and the yellowness tended to increase. In the study of Lee DH (2004), the L value decreased and the a value and the b value increased as the amount of sesame added increased. Similar results were obtained. The color of porridge is affected by pH, sugar type, quantity and temperature (see Owen R, 1996). The addition of edible frog powder dims the effect of the production of amino-carbonyl browning material with increasing protein content (Kim et al ., 2002).

Spreadability test: Line spread test method (35 g of sample at 60 ° C was placed in a stainless steel cylinder having a diameter of 40 mm and a height of 30 mm. After 1 minute, the cylinder was lifted to stop spreading. ) Were used.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Spreadability 8.1 ± 0.3 7.9 ± 0.5 7.7 ± 0.4 7.5 ± 0.2 7.2 ± 0.5 7.0 ± 0.1

Table 7 shows the results of measuring spreadability of porridge prepared by varying the amount of freeze-dried powder of edible frogs. The spread of porridge gradually decreased as the amount of edible frog powder increased. Lee DH (2004) reported that the flow characteristics of porridge were influenced by grain size, solid content, cooking time, and porridge temperature (see Manohar RS et al ., 1998) And the tendency that the spreading tendency was decreased. This is presumably due to the decrease in viscosity as the amount of rice added is decreased as the amount of edible frog powder increases in porridge production.

Preference test: Students were 20-28 years old (average 21.25 years old) and 20 men and 10 women respectively. During the test, the temperature was kept in a thermostat dead, and the sample was presented at 60 ° C. The sample was weighed in about 40 grams in a color and scentless paper cup and presented with a white disposable plastic spoon. Each sample container was represented by a three-digit number selected from the random number table, the samples were randomly presented, one sample was evaluated, then the mouth was rinsed and the next sample was evaluated. The evaluation items are color, flavor, taste, viscosity, after-taste, and overall acceptability as a 9-point scale (1 = very disliked, 9 = very good ).

color incense flavor Viscosity cove Overall
Likelihood Comparative Example 1 6.7 ± 2.5 6.1 ± 1.6 7.3 ± 1.9 6.8 ± 2.5 7.3 ± 1.9 7.7 ± 1.4 Comparative Example 2 5.0 ± 2.9 5.6 ± 1.4 6.3 ± 2.5 6.4 ± 2.7 6.6 ± 1.9 7.0 ± 1.9 Comparative Example 3 5.3 ± 2.7 4.3 ± 2.3 4.0 ± 2.2 5.6 ± 2.7 4.7 ± 2.6 4.7 ± 2.6 Comparative Example 4 5.1 ± 2.5 3.7 ± 2.4 2.4 ± 2.3 4.5 ± 2.7 3.0 ± 2.7 2.8 ± 2.5 Comparative Example 5 3.6 ± 2.0 3.5 ± 2.0 1.7 ± 1.8 4.2 ± 3.0 2.5 ± 2.5 2.5 ± 2.2 Comparative Example 6 3.7 ± 2.6 2.7 ± 2.0 1.7 ± 1.8 3.9 ± 3.0 2.6 ± 2.6 2.3 ± 2.1

Table 8 shows the result of the preference test of the porridge prepared by varying the content of freeze-dried powder of edible frogs. The color was the highest in Comparative Example 1 at 6.7 ± 2.5 and the lowest in the 7% added group at 3.6 ± 2.0. The flavor of Comparative Example 1 was the highest at 6.1 ± 1.6, and the flavor tended to decrease as the addition amount increased. However, Comparative Example 2, which was added with 1%, showed no significant difference from the control. The taste of Comparative Example 1 in which frog powder was not added was the most favorable, but it was not significantly different from that of Comparative Example 2 in which 1% was added. Viscosity tended to decrease as the content of frog powder increased. This is thought to be related to the spread of porridge. The after-taste of Comparative Example 1 was the highest at 7.3 ± 1.9, and the degree of preference decreased as the amount of addition increased. However, there was no significant difference between the control and the Comparative Example 2 at 1%.

In conclusion, Comparative Example 1, in which the frog powder was not added, showed a problem in that it had the most favorable taste, and in order to overcome this, it is necessary to take measures to remove the unpleasant taste of the frog powder.

Statistical analysis: The statistical analysis of the results of this experiment was performed by Duncan's multiple range test using ANOVA using the SPSS 12.0 program and the significance of each sample was tested at p <0.05 level.

Experimental Example  3

As shown in Experimental Example 2, in order to overcome the problem that the degree of preference of the frozen dried frog powder was lower than that of the frozen dried frozen powder, As in Examples 1 to 5, the frozen protein hydrolyzate obtained by hydrolyzing the protein of the frog powder with an enzyme and the porridge obtained by using the activated carbon were subjected to the same coloring, flavor, taste, , And the overall likelihood was evaluated. The results are shown in Table 9 below.

color incense flavor Viscosity cove Overall
Likelihood Comparative Example 2 6.7 ± 2.5 6.1 ± 1.6 7.3 ± 1.9 6.8 ± 2.5 7.3 ± 1.9 7.7 ± 1.4 Example 1 6.9 ± 1.5 7.2 ± 2.2 8.3 ± 2.5 6.2 ± 2.3 8.3 ± 2.5 7.9 ± 1.8 Example 2 7.6 ± 2.3 7.5 ± 1.9 9.3 ± 1.7 6.0 ± 1.5 9.1 ± 1.8 9.3 ± 1.7 Example 3 7.7 ± 2.8 8.1 ± 2.6 9.5 ± 1.6 5.8 ± 2.0 9.7 ± 1.4 9.5 ± 1.3 Example 4 8.0 ± 2.1 7.1 ± 1.2 8.5 ± 2.2 5.5 ± 1.5 8.4 ± 1.2 8.7 ± 2.0 Example 5 8.7 ± 2.2 6.0 ± 1.4 7.1 ± 1.5 4.8 ± 0.8 7.2 ± 1.9 7.0 ± 2.1

Table 9 shows the results of the preference test of the frozen protein hydrolyzate obtained by hydrolyzing the protein of the frozen frozen frozen powder with the enzyme and the activated carbon. The color gradually increased as the content of the hydrolyzed protein of the frog protein was higher than that of the comparative example 1, and the viscosity was decreased, but the flavor, taste, flavor and overall acceptability were much higher than those of the non- , And the most favorable results were obtained in Example 3, which was a 5% addition group.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the exemplary embodiments or constructions. It is not. Therefore, those skilled in the art will appreciate that various modifications and equivalent embodiments are possible without departing from the scope of the present invention. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

(Without reference numerals)

Claims (5)

A method for manufacturing frog briquettes comprising a rice washing step, an immersion step, a water removing step, a crushing step, an edible frog powder mixing step and a heating step,
The edible frog powder is prepared by passing a lyophilized frog sample through a grinder and passing it through a 20-mesh sieve,
Wherein the edible frog powder mixing step comprises:
Adding 22.5-27.5 parts by weight of frog powder to 100 parts by weight of distilled water, adding proteolytic enzyme to 1.8-2.2% by weight of the frog powder, and hydrolyzing the protein hydrolyzate with stirring to obtain a protease hydrolyzate of the edible frog;
Adding the protease hydrolyzate obtained in the above step to the pulverized rice flour at 5% (w / w) based on the weight of the rice flour in the pulverization step,
The step of obtaining the protease hydrolyzate of the edible frog comprises hydrolyzing the mixture of the edible frozen powder added to the distilled water and the protease with stirring at 45 to 55 ° C, , The reaction was terminated by inactivating the enzyme for 30 minutes by raising the temperature to 80 ° C or more, and after cooling at room temperature, removing the completely undissolved solids and the added activated carbon by using a celite bed filter And,
Wherein the protease is a mixture of Protease A and Flavorzyme.
delete delete delete The method according to claim 1, wherein the proteinaceous hydrolyzate of the rice flour and the edible frog is mixed at a weight ratio of 100: 5.

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