KR102475402B1 - Manufacturing method of softened seefood marinated in sauce - Google Patents
Manufacturing method of softened seefood marinated in sauce Download PDFInfo
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- KR102475402B1 KR102475402B1 KR1020220045166A KR20220045166A KR102475402B1 KR 102475402 B1 KR102475402 B1 KR 102475402B1 KR 1020220045166 A KR1020220045166 A KR 1020220045166A KR 20220045166 A KR20220045166 A KR 20220045166A KR 102475402 B1 KR102475402 B1 KR 102475402B1
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- abalone
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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
- A23L17/50—Molluscs
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- 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
- A23V2300/00—Processes
- A23V2300/04—Aeration
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 부드러운 해산물장의 제조방법에 관한 것으로, 더욱 구체적으로는 해산물 중 전복을 부드럽게 연화하여 저작능력이 저하된 노령층 등의 섭취가 용이한 해산물장을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing a soft seafood sauce, and more particularly, to a method for producing a seafood sauce that is easy to ingest by the elderly with reduced chewing ability by gently softening abalone among seafood.
장조림(jangjorim)은 간장에 조린 반찬을 말한다. 이중 전복을 이용한 장조림, 즉 전복장은 궁중에서 생전복을 끓는 물에 살짝 데쳐 간장에 조려 먹던 보양식인 전복초에서 유래하였으며, 현대에 들어 장조림 형식의 저장음식으로 발전하였다. 전복에는 간 기능 회복과 정력 증진에 도움을 주는 아르기닌과 타우린이 다량 함유되어 있어 면역 회복, 혈관계 질환 등의 예방에 효과가 있다고 알려져 있다.Jangjorim refers to a side dish stewed in soy sauce. Jangjorim using double abalone, that is, abalone sauce, originated from abalone chorizo, a health food in which raw abalone was lightly blanched in boiling water and simmered in soy sauce in the royal court, and has developed into a preserved food in the form of jangjorim in modern times. Abalone contains large amounts of arginine and taurine, which help restore liver function and increase energy, and are known to be effective in immune recovery and prevention of vascular diseases.
산지에서 채취한 전복은 일반적으로 부드러운 솔 등으로 이물질을 제거하고, 전복육을 껍질에서 떼어낸 뒤 이빨과 내장을 제거한다. 양념이 잘 배도록 칼집을 낸 전복을 끓는 간장소스에 넣어 조린다. 전복은 너무 익히면 질겨지는 특성이 있어 조리시간에 따라 식감이 달라질 수 있다.Abalones collected from production areas are generally removed with a soft brush to remove foreign substances, and after removing the abalone meat from the shell, teeth and intestines are removed. The cut abalone is simmered in boiling soy sauce so that the seasoning is well absorbed. Abalone tends to become tough if overcooked, so the texture may change depending on the cooking time.
한편, 면역회복, 기력회복 등 보양을 위해 전복을 섭취하는 경우가 많은데, 저작능력이 저하된 노령층, 환자 등은 전복 특유의 딱딱함 때문에 섭취가 불편한 단점이 있다.On the other hand, there are many cases of ingesting abalone for health, such as immune recovery and energy recovery, but the elderly and patients with reduced chewing ability have a disadvantage of inconvenient intake due to the unique hardness of abalone.
이에 본 발명은 연화 과정을 통해 부드러운 전복을 이용하여 저작능력이 저하된 노령층, 환자 등도 섭취가 용이한 전복장의 제조방법을 제공한다.Accordingly, the present invention provides a method for manufacturing abalone that is easy to consume even for the elderly and patients with reduced masticatory ability by using soft abalone through a softening process.
본 발명은 전복 특유의 딱딱한 식감을 개선하여 저작능력이 저하된 노령층, 환자 등이 섭취하기 용이한 부드러운 전복장의 제조방법을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a method for producing a soft abalone sheet that is easy to ingest by the elderly, patients, etc. with reduced chewing ability by improving the unique hard texture of abalone.
상기한 바와 같은 기술적 과제를 달성하기 위해서 본 발명은, 전복을 초산 수용액에 침지하는 단계 (a); 전복을 두드려 연화하는 단계 (b); 및 전복과 간장소스를 혼합하고 밀봉하여 가열하는 단계 (c);를 포함하는 것을 특징으로 하는 전복장의 제조방법을 제공한다.In order to achieve the technical problem as described above, the present invention comprises the steps of immersing abalone in an aqueous acetic acid solution; Softening by beating the abalone (b); And a step (c) of mixing the abalone and the soy sauce, sealing and heating.
본 발명에 있어서, 상기 단계 (a)의 초산 수용액은, 바람직하게는 0.5~3.0 %(v/v) 농도인 것이 좋다.In the present invention, the aqueous acetic acid solution in step (a) is preferably at a concentration of 0.5 to 3.0% (v/v).
본 발명에 있어서, 상기 단계 (a)의 침지는, 바람직하게는 60~120분 수행하는 것이 좋다.In the present invention, the immersion in step (a) is preferably performed for 60 to 120 minutes.
본 발명에 있어서, 상기 단계 (b)의 연화는, 미트파운더(meat pounder)로 11~15회 두드리는 것이 좋다.In the present invention, the softening in step (b) is preferably pounded 11 to 15 times with a meat pounder.
본 발명에 있어서, 상기 단계 (c)의 간장소스는, 바람직하게는 전복 전체 중량과 동량 혼합되는 것이 좋다.In the present invention, the soy sauce of step (c) is preferably mixed in the same amount as the total weight of abalone.
본 발명에 있어서, 상기 간장소스는, 더욱 바람직하게는 간장 18~26 중량%, 정제수 18~26 중량%, 소다수 40~48 중량%, 맛술 7~15 중량%, 고추씨 0.01~2 중량%로 구성되는 것이 좋다.In the present invention, the soy sauce is more preferably composed of 18 to 26% by weight of soy sauce, 18 to 26% by weight of purified water, 40 to 48% by weight of soda water, 7 to 15% by weight of cooking wine, and 0.01 to 2% by weight of red pepper seeds. It's good to be.
본 발명에 있어서, 상기 단계 (c)의 가열은, 바람직하게는 120~140℃에서 14~17분 가열하는 것이 좋다.In the present invention, the heating in step (c) is preferably performed at 120 to 140° C. for 14 to 17 minutes.
본 발명에 있어서, 상기 전복장은, 바람직하게는 전복의 경도가 169.7 × 1,000 ~ 250.3 × 1,000 N/m2인 것이 좋다.In the present invention, the abalone length preferably has a hardness of 169.7 × 1,000 to 250.3 × 1,000 N/m 2 of abalone.
또한, 본 발명은 상기 제조방법에 의해 제조된 전복장을 제공한다.In addition, the present invention provides an abalone made by the above manufacturing method.
본 발명은 전복의 불순물을 효과적으로 제거하며, 경도가 개선되어 부드러운 전복장의 제조방법을 제공한다. 또한, 본 발명의 부드러운 전복장은 전복 특유의 딱딱한 식감을 개선하여 저작능력이 저하된 노령층, 환자 등이 섭취하기 용이한 장점이 있다.The present invention effectively removes impurities from abalone and provides a method for manufacturing a soft abalone field with improved hardness. In addition, the soft abalone paste of the present invention has the advantage of being easy to ingest by the elderly and patients with reduced chewing ability by improving the hard texture unique to abalone.
도 1은 본 발명의 최적조건에 따른 전복장의 제조방법을 나타낸 도이다.
도 2는 초산수용액에 전복을 침지하여 탁도를 측정한 결과를 나타낸 도이다.
도 3은 초산수용액 침지액과 증류수 침지액(대조구)을 여과한 결과를 나타낸 도이다.
도 4는 초산수용액 침지액과 증류수 침지액(대조구)을 여과한 여과지와 잔사의 중량을 나타낸 도이다.
도 5는 초산수용액과 증류수(대조구)에 침지한 각 전복의 외관을 촬영한 도이다.
도 6은 반응표면분석방법에 따라 종속변수와 독립변수의 관계를 3차원 도식화한 도이다. 도 6(a)는 두드리기 횟수(X1)와 레토르트 시간(X2)에 따른 경도(Y1)를, 도 6(b)는 두드리기 횟수(X1)와 레토르트 시간(X2)에 따른 종합적 기호도(Y2)를 나타낸 도이다.
도 7은 독립변수(X1: 두드리기 횟수, X2: 레토르트 시간)의 최적조건 예측값을 나타낸 도이다.1 is a diagram showing a manufacturing method of an abalone jacket according to the optimal conditions of the present invention.
2 is a diagram showing the results of measuring turbidity by immersing abalone in an aqueous acetic acid solution.
Figure 3 is a diagram showing the results of filtering the acetic acid aqueous solution immersion liquid and distilled water immersion liquid (control).
Figure 4 is a diagram showing the weight of the filter paper and the residue obtained by filtering the acetic acid aqueous solution immersion solution and the distilled water immersion solution (control).
5 is a diagram showing the appearance of each abalone immersed in acetic acid aqueous solution and distilled water (control).
6 is a three-dimensional diagram illustrating the relationship between dependent variables and independent variables according to the response surface analysis method. 6(a) shows the hardness (Y 1 ) according to the number of tappings (X 1 ) and the retort time (X 2 ) , and FIG. It is a diagram showing a preference diagram (Y 2 ).
7 is a diagram showing predicted values of optimal conditions of independent variables (X 1 : number of taps, X 2 : retort time).
전복(abalone; Nordotis discus hannai)은 복족류에 속하며 껍데기 길이가 10cm 이상으로 크고 타원형이다. 껍데기에 구멍들이 솟아있으며, 열려있는 구멍은 출수공으로 배설물을 내보내기도 한다. 전복은 해조가 많이 번식하는 간조선에 서식하며 아르기닌, 타우린을 다량 함유하여 면역회복, 기력회복 등 보양식으로 알려져있다. 한편 전복은 조리과정에 따라 조직감이 딱딱해져 저작능력이 저하된 노령층이나 환자 등은 섭취하기 불편한 문제가 있다.Abalone ( Nordotis discus hannai ) belongs to gastropods, and its shell is over 10 cm long and has an oval shape. There are holes in the shell, and the open holes sometimes discharge excretion through the outlet hole. Abalone lives in liver vessels, where seaweed proliferates a lot, and is known as a health food such as immune recovery and energy recovery because it contains large amounts of arginine and taurine. On the other hand, abalone has a problem of inconvenient intake by the elderly or patients whose chewing ability is reduced because the texture becomes hard according to the cooking process.
이에 본 발명은 전복을 초산 수용액에 침지하는 단계 (a); 전복을 두드려 연화하는 단계 (b); 및 전복과 간장소스를 혼합하고 밀봉하여 가열하는 단계 (c);를 포함하는 것을 특징으로 하는 전복장의 제조방법을 제공함에 따라, 저작능력이 저하된 노령층, 환자 등도 섭취가 용이한 전복장의 제조방법과 이로부터 제조된 전복장을 제공한다.Accordingly, the present invention includes the steps of immersing abalone in an aqueous acetic acid solution; Softening by beating the abalone (b); And a step (c) of mixing, sealing and heating the abalone and soy sauce; by providing a method for manufacturing abalone, characterized in that it includes, a method for manufacturing abalone that is easy to ingest even for the elderly, patients, etc. with reduced masticatory ability And it provides an abalone field manufactured therefrom.
본 발명에 있어서, 상기 연화는, 당 업계에서 통상적으로 식재료 연화에 사용하는 미트파운더(meat pounder)를 이용하여 식재료를 두드리는 과정으로 수행된다. 하기 실험에 따르면, 본 발명의 전복을 연화하는 최적조건은 미트파운더(meat pounder)를 이용하여 13회 두드리는 것으로 확인되었으며, 전복의 크기, 두께, 조리과정에 따라 11~15회 두드려 연화할 수 있다.In the present invention, the softening is performed by pounding the ingredients using a meat pounder commonly used in the art for softening the ingredients. According to the following experiment, it was confirmed that the optimum condition for softening the abalone of the present invention was to tap 13 times using a meat pounder, and depending on the size, thickness, and cooking process of the abalone, it could be softened by tapping 11 to 15 times. .
본 발명에 있어서, 하기 실험에 따르면, 상기 가열의 최적조건은 121℃에서 16분 가열하는 것으로 확인되었으며, 전복의 크기, 두께, 조리과정에 따라 120~140℃에서 14~17분 가열함에 따라 레토르트(retort, 고온살균) 처리할 수 있다. 이러한 가열 조건은 식품공전(MFDS, 2021)의 레토르트식품 제조·가공기준에서 언급하고 있는 조건(멸균은 제품의 중심온도가 120℃ 이상에서 4분간 또는 이와 동등 이상의 효력을 갖는 방법으로 열처리하여야 함)에도 적합하여 바람직한 것으로 확인되었다.In the present invention, according to the following experiment, it was confirmed that the optimum condition for heating was heating at 121 ° C for 16 minutes. (retort, high temperature sterilization) can be processed. These heating conditions are those mentioned in the Manufacturing/Processing Standards for Retort Food in the Food Codex Codex (MFDS, 2021) (sterilization must be heat-treated at a central temperature of 120℃ or higher for 4 minutes or by a method with equivalent or higher effect) It was also found to be suitable and preferred.
본 명세서에서 사용되는 용어(terminology)들은 본 발명의 바람직한 실시 예를 적절히 표현하기 위해 사용된 용어들로서, 이는 사용자, 운용자의 의도 또는 본 발명이 속하는 분야의 관례 등에 따라 달라질 수 있다. 따라서 본 용어들에 대한 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다. 명세서 전체에서, 어떤 부분이 어떤 구성요소를 “포함”한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성 요소를 더 포함할 수 있는 것을 의미한다.The terminologies used in this specification are terms used to appropriately express preferred embodiments of the present invention, which may vary according to the intention of a user or operator or conventions in the field to which the present invention belongs. Therefore, definitions of these terms should be made based on the contents throughout this specification. Throughout the specification, when a certain component is said to "include", it means that it may further include other components without excluding other components unless otherwise stated.
본 명세서 전체에 걸쳐, 특정 물질의 농도를 나타내기 위하여 사용되는 '%'는 별도의 언급이 없는 경우, 고체/고체는 (w/w) %, 고체/액체는 (w/v) %, 그리고 액체/액체는 (v/v) %이다.Throughout this specification, '%' used to indicate the concentration of a particular substance is solid/solid (w/w) %, solid/liquid (w/v) %, and Liquid/liquid is (v/v) %.
이하, 실시예 및 실험예를 통하여 본 발명을 보다 자세히 설명한다. 다만, 하기 실시예 및 실험예는 본 발명에 대한 예시로 제시되는 것으로, 당업자에게 주지 저명한 기술 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략할 수 있고, 이에 의해 본 발명이 제한되지는 않는다. 본 발명은 후술하는 특허청구범위의 기재 및 그로부터 해석되는 균등 범주 내에서 다양한 변형 및 응용이 가능하다.Hereinafter, the present invention will be described in more detail through examples and experimental examples. However, the following examples and experimental examples are presented as examples of the present invention, and if it is determined that detailed descriptions of well-known techniques or configurations may unnecessarily obscure the gist of the present invention, detailed descriptions thereof will be omitted. It can be done, and the present invention is not limited thereby. Various modifications and applications of the present invention are possible within the scope of the claims described below and equivalents interpreted therefrom.
<실험예 1> 전복 불순물 세척 및 외관 개선<Experimental Example 1> Washing abalone impurities and improving appearance
본 발명에서 사용된 전복(Nordotis discus hannai)은 중량 43.6 ± 4.3 g (39.3 ~ 50.7 g), 각장(전복 껍데기 길이) 7.3 ± 0.6 cm (6.2 ~ 7.8 cm)의 것을 선별하여 1차 세척(흐르는 물에 전복을 세척)하고 탈각 및 내장을 제거하였다. 이후, 전복 전체 중량에 대하여 2배 중량의 0.5, 1.0 또는 3.0 %(v/v) 초산수용액에 60~120분 침지한 뒤 전복 표면을 2차 세척(흐르는 물에 전복을 세척) 및 탈수 하였다.The abalone ( Nordotis discus hannai ) used in the present invention has a weight of 43.6 ± 4.3 g (39.3 to 50.7 g) and an abalone shell length of 7.3 ± 0.6 cm (6.2 to 7.8 cm), and is first washed (running water). Wash abalone) and remove shells and intestines. Then, after immersing in 0.5, 1.0 or 3.0% (v / v) aqueous acetic acid solution of twice the weight of the abalone for 60 to 120 minutes, the surface of the abalone was washed a second time (washing the abalone in running water) and dehydrated.
예비실험 결과, 0.5 %(v/v) 초산수용액에 침지한 경우, 불순물 세척 효과가 미미하였고, 3.0 %(v/v) 초산수용액에 침지한 경우 불순물 세척 효과는 우수하였으나 초산 특유의 신맛이 느껴짐을 확인하였다.As a result of the preliminary experiment, when immersed in 0.5% (v/v) aqueous acetic acid solution, the impurity washing effect was insignificant, and when immersed in 3.0% (v/v) aqueous acetic acid solution, the impurity washing effect was excellent, but the unique sour taste of acetic acid was felt. confirmed.
한편, 1.0 %(v/v) 초산수용액에 전복을 침지한 뒤, 60분부터 120분까지 20분 간격으로 침지액의 탁도를 흡광도 660 ㎚에서 측정한 결과를 도 2에 나타내었다(P < 0.05). 1.0 %(v/v) 초산수용액에 침지한 경우에는 대조구(증류수 침지)에 비해 탁도가 높아져, 전복의 불순물이 침지액에 의해 세척되는 것을 확인하였다. 또한, 침지시간이 증가함에 따라 세척 효과는 증가하는 것으로 나타났다.On the other hand, after immersing the abalone in 1.0% (v / v) acetic acid aqueous solution, the turbidity of the immersion solution was measured at 20-minute intervals from 60 to 120 minutes at an absorbance of 660 nm, and the results are shown in FIG. 2 ( P < 0.05 ). When immersed in 1.0% (v / v) acetic acid solution, the turbidity increased compared to the control (distilled water immersion), and it was confirmed that impurities in the abalone were washed by the immersion solution. In addition, it was found that the washing effect increased as the immersion time increased.
1.0 %(v/v) 초산수용액 침지액을 육안으로 확인한 결과를 도 3에, 1.0 %(v/v) 초산수용액 침지액을 여과지(Filter paper No.2, ADVANTEC, Tokyo, Japan)한 결과를 도 4에 나타내었다. 육안관찰 결과에서도 1.0 %(v/v) 초산수용액을 이용한 경우가 대조구에 비해 불순물이 많이 관찰되었으며, 여과지에 여과된 불순물(잔사)의 중량도 1.0 %(v/v) 초산수용액을 이용한 경우가 대조구에 비해 다량으로 확인되었다.The results of visually confirming the 1.0% (v / v) acetic acid aqueous solution immersion solution are shown in FIG. 3, and the results of filter paper (Filter paper No. shown in Figure 4. As a result of visual observation, more impurities were observed in the case of using 1.0% (v/v) acetic acid solution than in the control group, and the weight of impurities (residue) filtered on filter paper was also observed in the case of using 1.0% (v/v) acetic acid solution. It was confirmed in a large amount compared to the control.
도 5는 1.0 %(v/v) 초산수용액과 증류수(대조구)에 침지한 전복의 외관을 촬영한 도이다. 1.0 %(v/v) 초산수용액에 침지한 경우, 대조구에 비해 불순물이 많이 제거되었으며, 외관의 색이 개선되었음을 확인하였다.5 is a diagram showing the appearance of abalone immersed in 1.0% (v / v) acetic acid solution and distilled water (control). When immersed in 1.0% (v/v) aqueous acetic acid solution, it was confirmed that a lot of impurities were removed compared to the control, and the color of the exterior was improved.
<실험예 2> 세척된 전복의 관능평가<Experimental Example 2> Sensory evaluation of washed abalone
상기 실험예 1과 같이, 1.0 %(v/v) 초산수용액 침지시간에 따른 전복의 외관, 맛, 냄새, 종합적 기호도에 대한 관능을 평가하였다. 항목의 기준점은 상기 실험예 1에서 증류수 침지액 여과 후 불순물(잔사)가 비교적 다량 검출된 100분 침지 전복을 5점으로 하여, 이보다 우수한 경우 6~9점, 이보다 열악한 경우 1~4점으로 하였다. 관능평가 결과를 표 1에 기재하였다.As in Experimental Example 1, the sensory evaluation of the appearance, taste, smell, and overall acceptability of abalone according to the immersion time in 1.0% (v / v) acetic acid solution was evaluated. The reference point of the item was 5 points for 100-minute immersion abalone in which a relatively large amount of impurities (residues) were detected after filtration of distilled water immersion liquid in Experimental Example 1, 6 to 9 points in case of better than this, 1 to 4 points in case of worse than this . The sensory evaluation results are shown in Table 1.
1.0 %(v/v) 초산수용액 침지시간이 증가할수록 전복의 외관과 냄새가 개선되었으나, 초산의 신맛 또한 증가함에 따라 맛과 종합적 기호도 항목의 점수가 감소하였다. 전복의 외관, 맛, 냄새, 종합적 기호도를 종합한 고려한 결과, 1.0 %(v/v) 초산수용액 침지시간은 80분이 가장 바람직하였다.As the immersion time in 1.0% (v/v) acetic acid solution increased, the appearance and smell of abalone improved, but as the acidity of acetic acid also increased, the scores of the taste and overall preference items decreased. As a result of considering the appearance, taste, smell, and overall acceptability of abalone, 80 minutes was the most preferable immersion time in 1.0% (v / v) acetic acid solution.
<실험예 3> 반응표면분석방법을 이용한 전복 조직감 개선<Experimental Example 3> Improvement of abalone texture using response surface analysis method
전복은 딱딱한 조직감 때문에 노령층, 환자 등 저작능력이 저하된 사람은 섭취가 불편한 문제가 있다. 일반적으로 연화가 필요한 식재료는 두드리는 방법을 이용하여 연화하는데, 본 발명에서는 당 업계에서 통상적으로 식재료 연화에 사용하는 미트파운더(meat pounder)를 이용하여 두드리는 연화 과정을 통해 전복을 연화하였다. 한편, 연화 과정은 정도에 따라 식재료 고유의 식감을 해쳐 관능미가 저하될 수 있을 뿐만 아니라 중량 손실이 야기될 수 있다. 또한, 일반적인 장조림류는 제품화 전 살균(가열) 과정을 거치는데, 전복은 고온에서 가열할 경우 질겨지는 특성이 있어 딱딱한 식감 때문에 섭취가 불편할 수 있으며, 가공공정 상 단가 상승에도 영향을 미칠 수 있다. 이에 본 실험에서는 중심합성계획(central composite design, CCD) 방법을 이용하여 전복에 최적화된 연화 및 가열(살균) 조건을 도출하고자 하였다.Because of the hard texture of abalone, it is inconvenient for people with reduced chewing ability, such as the elderly and patients, to consume. In general, ingredients that require softening are softened using a tapping method, but in the present invention, the abalone was softened through a tapping softening process using a meat pounder commonly used in the art for softening ingredients. On the other hand, the softening process may cause loss of weight as well as deterioration of sensory taste by damaging the texture inherent in the food material depending on the degree. In addition, general soybeans go through a sterilization (heating) process before commercialization, but abalone has a characteristic of being tough when heated at high temperatures, which can make it inconvenient to eat due to its hard texture, and can also affect the increase in unit price during the processing process. Therefore, in this experiment, we tried to derive softening and heating (sterilization) conditions optimized for abalone using the central composite design (CCD) method.
두드리기 횟수(X1 : 4.0~21.0 회) 및 레토르트(retort, 고온살균) 시간(X2 : 1.9~22.1 분)을 각각 5단계로 부호화하고, 11구의 시료구를 무작위로 제조한 뒤, 이들의 종속변수(Y1 : 경도, Y2 : 종합적 기호도)를 측정하였다. 독립변수(X1: 두드리기 횟수, X2: 레토르트 시간)와 종속변수(Y1: 경도, Y2: 종합적 기호도)와의 관계는 MINITAB 통계 프로그램(MINITAB Ver. 18, MINITAB, Pennsylvania, USA)을 이용하여 RSREG(response surface analysis by least-squares regression)를 실시한 뒤, 종속변수와 독립변수의 관계를 Maple software(Maple Ver. 12, Maple soft, Waterloo, Canada)로 각각 3차원 도식화하여 도 6에 나타내었다.The number of tapping (X 1 : 4.0 to 21.0 times) and the retort (high temperature sterilization) time (X 2 : 1.9 to 22.1 minutes) were coded in 5 stages, respectively, and 11 sample groups were randomly prepared. Dependent variables (Y 1 : Hardness, Y 2 : Overall acceptability) were measured. The relationship between independent variables (X 1 : number of taps, X 2 : retort time) and dependent variables (Y 1 : hardness, Y 2 : overall acceptability) was analyzed using the MINITAB statistical program (MINITAB Ver. 18, MINITAB, Pennsylvania, USA). After RSREG (response surface analysis by least-squares regression) was performed, the relationship between the dependent variable and the independent variable was three-dimensionally plotted with Maple software (Maple Ver. 12, Maple soft, Waterloo, Canada), and shown in FIG. .
도 6(a)는 두드리기 횟수(X1)와 레토르트 시간(X2)에 따른 경도(Y1)를 나타낸 결과이다. 두드리기 횟수(X1)는 -1.414에서 +1.011로 이동할수록 급격히 감소하는 경향을 보였으며, +1.414까지 변화가 없었다. 레토르트 시간(X2)은 -1.414에서 -0.4400까지 감소하는 경향을 보였으며, 이후에는 급격히 증가하였다. 도 6(b)는 두드리기 횟수(X1)와 레토르트 시간(X2)에 따른 종합적 기호도(Y2)를 나타낸 결과이다. 두드리기 횟수(X1)는 -1.414에서 0.0으로 이동할수록 급격히 증가하였고, 이후에는 다시 급격하게 감소하였으며, 레토르트 시간(X2)은 -1.414에서 -0.1499까지 급격히 증가하였고, 이후에는 다시 급격하게 감소하였다. 이러한 결과를 이용하여 MINITAB 통계 프로그램의 RSREG로 2차 회귀방정식(반응모형방정식)을 작성하였다. 반응모형방정식의 일차항, 이차항 및 교차항에 대한 유의성은 경도(Y1)와 종합적 기호도(Y2)가 모두 일차항인 X1, X2 이차항인 X1 2, X2 2 와 같은 4종의 항만 유의성이 인정(P < 0.05)되었고, 나머지 항인 교차항(X1X2)은 유의성이 인정되지 않았다. 따라서, 경도(Y1)와 종합적 기호도(Y2)의 반응모형방정식 중 유의성을 고려하여 간결식을 나타내면, Y1 = 198,998 - 94,498X1 + 74,851X2 + 45,586X1 2 + 74,121X2 2 (R2= 0.989, P-value = 0.000), Y2 = 4.4000 + 0.1332X1 - 0.2259X2 - 0.6250X1 2 - 0.7500X2 2 (R2 = 0.959, P-value =0.000) 이다.6(a) is a result showing hardness (Y 1 ) according to the number of tappings (X 1 ) and retort time (X 2 ). The number of taps (X 1 ) tended to rapidly decrease as it moved from -1.414 to +1.011, and there was no change until +1.414. The retort time (X 2 ) tended to decrease from -1.414 to -0.4400, and then rapidly increased. 6(b) is a result showing the overall preference (Y 2 ) according to the number of tapping (X 1 ) and the retort time (X 2 ). The number of tappings (X 1 ) increased rapidly as the value moved from -1.414 to 0.0, then rapidly decreased again, and the retort time (X 2 ) increased rapidly from -1.414 to -0.1499 and then rapidly decreased again. . Using these results, a second-order regression equation (response model equation) was created with RSREG of the MINITAB statistical program. The significance of the linear term, quadratic term, and cross term of the response model equation is the same as the linear term X 1 , X 2 quadratic term X 1 2 , X 2 2 in both longitude (Y 1 ) and overall acceptability (Y 2 ). Only four terms were significant ( P < 0.05), and the other terms, the cross term (X 1 X 2 ), were not significant. Therefore, considering the significance among the response model equations of hardness (Y 1 ) and overall acceptability (Y 2 ), if the concise expression is expressed, Y 1 = 198,998 - 94,498X 1 + 74,851X 2 + 45,586X 1 2 + 74,121X 2 2 (R 2 = 0.989, P-value = 0.000), Y 2 = 4.4000 + 0.1332X 1 - 0.2259X 2 - 0.6250X 1 2 - 0.7500X 2 2 (R 2 = 0.959, P-value = 0.000).
반응모형방정식의 독립변수와 종속변수 간의 상관관계를 ANOVA 분석으로 살펴본 결과, 경도(Y1)와 종합적 기호도(Y2)의 일차항과 이차항의 유의성이 인정되었다(P < 0.05). 또한, 경도(Y1)와 종합적 기호도(Y2)에 대한 적합성 결여 검증(lack of fit test)은 P-value가 경도 0.753, 종합적 기호도가 0.748로 모두 0.05보다 높았고, 결정계수(R2)는 경도(Y1)가 0.989, 종합적 기호도(Y2)가 0.959로 모두 1에 가까우며, model 값은 경도(Y1)가 0.000, 종합적 기호도(Y2)가 0.000으로 모두 0.05보다 낮아 설계된 모형이 모두 적합하였다.As a result of examining the correlation between the independent and dependent variables in the response model equation through ANOVA analysis, the significance of the first and second terms of hardness (Y 1 ) and overall acceptability (Y 2 ) was recognized ( P < 0.05). In addition, in the lack of fit test for hardness (Y 1 ) and overall acceptability (Y 2 ), the P -value was 0.753 for hardness and 0.748 for overall acceptability, both higher than 0.05, and the coefficient of determination (R 2 ) was The hardness (Y 1 ) was 0.989 and the overall acceptability (Y 2 ) was 0.959, both close to 1. The model values were 0.000 for the hardness (Y 1 ) and 0.000 for the overall acceptability (Y 2 ), which were all lower than 0.05. fit
MINITAB 통계 프로그램을 구동하여 얻은 독립변수(X1: 두드리기 횟수, X2: 레토르트 시간)의 최적조건 예측값을 도 7에 나타내었다. 종속변수(Y1: 경도, Y2: 종합적 기호도)는 식품공전(MFDS, 2021)과 한국산업표준(KS H4897, 2020)의 고령친화식품에 대한 경도 규격을 참고하였으며, 별도의 예비실험을 통해 기호성이 우수한 것으로 확인된 경도(Y1)값 200.0 × 1,000 N/m2, 종합적 기호도(Y2) 4.3점을 기준으로 하였다. 도 7에서 보듯이, 독립변수(X1: 두드리기 횟수, X2: 레토르트 시간)에 대한 목표값, 코드값, 실측값 등을 모두 고려한 경우 두드리기 횟수(X1) 13.0회, 레토르트 시간(X2) 16.0분이며, 이러한 조건에서 경도(Y1) 201.0 × 1,000 N/m2, 종합적 기호도(Y2) 4.3점이었다.7 shows predicted values of optimal condition of independent variables (X 1 : number of taps, X 2 : retort time) obtained by running the MINITAB statistical program. The dependent variable (Y 1 : Hardness, Y 2 : Overall preference) referred to the hardness standards for senior-friendly foods in the Food Codex (MFDS, 2021) and Korean Industrial Standards (KS H4897, 2020), and through a separate preliminary experiment The hardness (Y 1 ) value of 200.0 × 1,000 N/m 2 , which was confirmed to be excellent in palatability, and the overall acceptability (Y 2 ) of 4.3 points were used as criteria. As shown in FIG. 7, when the target value, code value, and measured value of the independent variables (X 1 : number of tapping, X 2 : retort time) are all considered, the number of tapping (X 1 ) is 13.0 times and the retort time (X 2 ) 16.0 minutes, and under these conditions, the hardness (Y 1 ) was 201.0 × 1,000 N/m 2 , and the overall acceptability (Y 2 ) was 4.3 points.
상기 최적조건(두드리기 횟수 13.0회, 레토르트 시간 16.0분)을 적용하여 전복장을 제조하였다(도 1). 전복(Nordotis discus hannai)은 중량 43.6 ± 4.3 g (39.3 ~ 50.7 g), 각장(전복 껍데기 길이) 7.3 ± 0.6 cm (6.2 ~ 7.8 cm)의 것을 선별하여 1차 세척(흐르는 물에 전복을 세척)하고 탈각 및 내장을 제거하였다. 이후, 전복 전체 중량에 대하여 2배 중량의 1.0 %(v/v) 초산수용액에 80분 침지한 뒤 전복 표면을 2차 세척(흐르는 물에 전복을 세척) 및 탈수하였다. 전복의 딱딱한 식감을 부드럽게 하기 위해 당 업계에서 통상적으로 식재료 연화에 사용하는 미트파운더(meat pounder)를 이용하여 13회 두드리는 연화 과정을 수행하였다. 전복장의 간장소스는 간장(양조간장, 샘표(주)), 맛술(미림, 롯데칠성음료(주)), 소다수(사이다, 롯데칠성음료(주)), 고추씨((주)논산팜)를 이용하였다. 전복 전체 중량에 대하여, 동량의 간장소스를 첨가하고 밀봉(sealing)하였다. 간장소스는 간장소스 전체 중량에 대하여, 간장 22 중량%, 정제수 22 중량%, 소다수 44 중량%, 맛술 11 중량%, 고추씨 1 중량%로 구성하였다. 밀봉 후 121℃에서 16분간 레토르트(고온살균) 처리하여 전복장을 제조하였다. 이후 상품화를 위해 급속 냉각하였다. 전복장은 수분을 제외하면 조단백질이 주성분인 고단백 식품으로(표 3 참조) 섭취에 따라 건강기능이 기대되나, 유통에 따라 변성 등의 우려가 있어 이에 대한 고려가 필요하므로 밀봉 및 살균이 중요하다.An abalone jacket was prepared by applying the above optimal conditions (13.0 times of tapping, 16.0 minutes of retort time) (FIG. 1). Abalone ( Nordotis discus hannai ) is selected for weight 43.6 ± 4.3 g (39.3 ~ 50.7 g) and leg length (abalone shell length) 7.3 ± 0.6 cm (6.2 ~ 7.8 cm) and washed first (wash abalone in running water) and the shells and intestines were removed. Then, after immersing for 80 minutes in 1.0% (v / v) aqueous acetic acid solution of twice the weight of the abalone with respect to the total weight of the abalone, the surface of the abalone was washed a second time (washing the abalone in running water) and dehydrated. In order to soften the hard texture of abalone, a softening process of tapping 13 times was performed using a meat pounder commonly used in the art for softening ingredients. The soy sauce for abalone sauce uses soy sauce (Brewed soy sauce, Sempio Co., Ltd.), cooking wine (Mirim, Lotte Chilsung Beverage Co., Ltd.), soda water (cider, Lotte Chilsung Beverage Co., Ltd.), red pepper seeds (Nonsan Farm Co., Ltd.) did Based on the total weight of abalone, the same amount of soy sauce was added and sealed. The soy sauce was composed of 22% by weight of soy sauce, 22% by weight of purified water, 44% by weight of soda water, 11% by weight of cooking wine, and 1% by weight of red pepper seeds, based on the total weight of soy sauce. After sealing, a retort (high temperature sterilization) treatment was performed at 121 ° C. for 16 minutes to prepare an abalone. After that, it was rapidly cooled for commercialization. Abalone is a high-protein food with crude protein as the main component (see Table 3), except for moisture, and health functions are expected depending on intake, but there are concerns about denaturation due to distribution, so sealing and sterilization are important.
최적조건(두드리기 횟수 13.0회, 레토르트 시간 16.0분)에 따라 제조된 전복장의 경도는 식품공전(MFDS, 2021)에서 언급한 방법에 따라 texture analyzer (CT3-1000, Brookfield, Middleboro, MA, USA)를 이용하여 제1법으로 측정(고령친화식품 1단계(치아 섭취) 제품은 정형제품으로, 이의 경도 측정을 위한 시료는 20 ㎜ 이상의 크기로, 프로브(probe) 면적보다 넓은 시료로 하되, 가능한 절단 등의 전처리를 하지 않고 그대로 사용한다. 고령친화식품 단계별 제품의 rheometer를 이용한 제1법 경도 측정 조건은 지름 5 ㎜인 원형 프로브(probe)와 물성측정용 아크릴 바닥판(두께 10 ㎜, 정중앙 직경 10 ㎜ 구멍)을 이용하여 압축속도 100 ㎜/min, 시료 온도 20±2℃로 하였고, 측정 깊이는 완전히 관통하여 측정한다.)하였다.The hardness of the abalone fabric manufactured under the optimal conditions (number of tapping 13.0 times, retort time 16.0 minutes) was measured using a texture analyzer (CT3-1000, Brookfield, Middleboro, MA, USA) according to the method mentioned in the Food Codex (MFDS, 2021). Measured by method 1 (aged-friendly food step 1 (teeth intake) product is a regular product, and the sample for measuring its hardness is 20 mm or larger in size and wider than the probe area, but possible cutting, etc.
최적조건(두드리기 횟수 13.0회, 레토르트 시간 16.0분)에 따라 제조된 전복장의 종합적 기호도(성상)는 식품공전(MFDS, 2021)에서 언급한 방법에 따라, 전복장의 특성에 잘 훈련된 10인의 panel을 대상으로 하여, 검체의 색택 및 향미 정도를 5점 척도법(5 : 매우 양호, 4 : 양호, 3 : 보통, 2: 나쁨, 1 : 매우 나쁨)으로 하여 평균값으로 나타내었다.The comprehensive preference (property) of the abalone fabric manufactured under the optimal conditions (number of tapping 13.0 times, retort time 16.0 minutes) was obtained by using a panel of 10 people who were well trained in the characteristics of the abalone garment according to the method mentioned in the Food Codex (MFDS, 2021). As a target, the color and flavor of the sample was expressed as an average value on a 5-point scale (5: very good, 4: good, 3: normal, 2: bad, 1: very bad).
최적조건(두드리기 횟수 13.0회, 레토르트 시간 16.0분)에 따라 제조된 전복장의 경도는 210.0±40.3 × 1,000 N/m2, 종합적 기호도 4.2±0.2점이며, 이러한 결과는 상기 실험에 따라 도출된 예측값인 경도(Y1) 201.0 × 1,000 N/m2, 종합적 기호도(Y2) 4.3점과 유의적으로 차이가 인정되지 않았으며(P > 0.05), 이에 따라, 본 발명의 반응표면 모델이 최적 모델임을 확인하였다. 또한 이 때의 F0 value는 8.4분으로, 식품공전(MFDS, 2021)의 제4. 장기보존식품의 기준 및 규격, 2. 레토르트식품, 1) 제조·가공기준에서 언급하고 있는 조건(멸균은 제품의 중심온도가 120℃ 이상에서 4분간 또는 이와 동등 이상의 효력을 갖는 방법으로 열처리하여야 함) 이상으로 설정되었으므로, 상온유통 제품으로 적합하였다.The hardness of the abalone fabric manufactured under the optimal conditions (13.0 times of tapping, 16.0 minutes of retort time) was 210.0±40.3 × 1,000 N/m 2 , and the overall preference was 4.2±0.2 points, and these results were the predicted values derived from the above experiments. Hardness (Y 1 ) 201.0 × 1,000 N/m 2 , Overall acceptability (Y 2 ) 4.3 points and no significant difference were recognized ( P > 0.05), and accordingly, the response surface model of the present invention is the optimal model. Confirmed. In addition, the F 0 value at this time is 8.4 minutes, the 4th of the food code (MFDS, 2021). Standards and Specifications for Long-term Preservation Foods, 2. Retort Foods, 1) Conditions mentioned in Manufacturing/Processing Standards (sterilization must be heat treated at a central temperature of the product of 120℃ or higher for 4 minutes or by a method with equivalent or higher effect) ), it was suitable as a room temperature distribution product.
<실험예 4> 최적조건으로 제조된 전복장의 물성 등 비교<Experimental Example 4> Comparison of physical properties of abalone fabrics manufactured under optimal conditions
상기 실험예 3에 따른 최적조건(두드리기 횟수 13.0회, 레토르트 시간 16.0분)으로 제조한 전복장과 시판 전복장 10종(평균값)의 물성 등을 비교하였다. 본 발명에 따라 제조된 전복장과 시판 전복장 10종은 모두 고유의 색탁과 향미를 가지고, 이미, 이취 및 이물이 없음을 확인하였다. 본 실험 결과에 대한 데이터의 표준편차 및 유의차 검정(5% 유의수준)은 SPSS 통계패키지(SPSS for window, release 18)에 의한 ANOVA test를 이용하여 분산분석한 후 Duncan의 다중위검정을 실시하여 나타내었다.The physical properties of 10 commercially available abalones (average values) and those manufactured under the optimal conditions (13.0 times of tapping, 16.0 minutes of retort time) according to Experimental Example 3 were compared. It was confirmed that all of the abalones prepared according to the present invention and 10 commercially available abalones had their own color turbidity and flavor, and were already free of off-flavors and foreign substances. For the standard deviation and significant difference test (5% significance level) of the data for this experiment result, ANOVA test by SPSS statistical package (SPSS for window, release 18) was used to analyze variance, followed by Duncan's multiple place test. showed up
4.1 성상4.1 Characteristics
성상은 식품공전(MFDS, 2021)에서 언급한 방법에 따라, 전복장의 특성에 잘 훈련된 10인의 panel을 대상으로 하여, 검체의 색택 및 향미 정도를 5점 척도법(5:매우 양호, 4:양호, 3:보통, 2:양호하지 못함, 1:매우 양호하지 못함)으로 하여 평균값으로 나타내었다.According to the method mentioned in the Food Codex (MFDS, 2021), a panel of 10 people well trained in the characteristics of abalone was selected for the color and flavor of the sample on a 5-point scale (5: very good, 4: good). , 3: normal, 2: not good, 1: not very good) and expressed as an average value.
4.2 일반성분, 에너지, 염도4.2 General composition, energy and salinity
각 전복장 100g 당 일반성분, 에너지, 염도를 분석하였다. 시판 10종 전복장에 대한 값은 평균값으로 나타내었다.General components, energy, and salinity per 100 g of each abalone were analyzed. The values for 10 types of commercially available abalone were expressed as average values.
일반성분 함량은 AOAC(1995)법에 따라, 수분은 상압가열건조법, 조단백질은 semimicro Kjeldahl법, 조지방은 Soxhlet법, 회분은 건식회화법으로 각각 측정하였고, 탄수화물은 100 - (수분 함량 - 조단백질 함량 - 조지방 함량 - 회분 함량)으로 계산하였다.The content of general ingredients was measured according to the AOAC (1995) method, moisture was measured by the atmospheric pressure drying method, crude protein by the semimicro Kjeldahl method, crude fat by the Soxhlet method, and ash by the dry ashing method. Crude fat content - ash content) was calculated.
에너지 환산은 일반성분의 분석 자료를 토대로 이들의 FAO/WHO 에너지 환산계수(RDA, 2016)를 적용하여 (조단백질 × 4.27) + (조지방 × 9.02) + (탄수화물 × 3.87)로 계산하였다. Energy conversion was calculated as (crude protein × 4.27) + (crude fat × 9.02) + (carbohydrate × 3.87) by applying their FAO/WHO energy conversion coefficient (RDA, 2016) based on the analysis data of general components.
염도는 식품공전(MFDS, 2020)에서 언급한 방법(제 8. 일반시험법, 2. 식품성분시험법, 2.2 미량일반성분시험법, 2.2.1 무기질, 2.2.1.5 식염)에서 언급한 회화법을 이용하여 분석하였다.Salinity is determined by the method mentioned in the Food Codex (MFDS, 2020) (Chapter 8. General Test Methods, 2. Food Component Test Method, 2.2 Minor General Component Test Method, 2.2.1 Minerals, 2.2.1.5 Salt). was analyzed using .
(g/100g)Salinity
(g/100g)
(kcal/100g)energy
(kcal/100g)
(68.8~78.9)74.1 ± 2.9 a
(68.8~78.9)
(11.8~15.4)13.5± 1.1a
(11.8~15.4)
(0.4~1.0)0.7± 0.2a
(0.4~1.0)
(2.7~4.4)3.3± 0.5b
(2.7~4.4)
(5.5~11.1)8.4±2.3
(5.5~11.1)
(1.5~3.7)2.8± 0.8b
(1.5~3.7)
본 발명의 최적조건(두드리기 횟수 13.0회, 레토르트 시간 16.0분)으로 제조한 전복장은 시판 전복장에 비해 회분, 염도값은 낮고 탄수화물, 에너지 값은 높은 것으로 확인되었다.It was confirmed that the abalone prepared under the optimal conditions of the present invention (13.0 times of tapping, 16.0 minutes of retort time) had lower ash and salinity values and higher carbohydrate and energy values than commercially available abalone clothes.
한편, 50~64세의 식염 1일 충분섭취량(Ministry of Health and Welfare, 2020)인 3.81g에 대하여, 시판 10종은 73.5%로 비교적 높은 값을 보인 반면 본 발명의 전복장은 42.0%에 해당하여, 식염에 의한 질병에 대한 우려가 낮은 장점이 있다.On the other hand, for 3.81g, which is a daily sufficient salt intake (Ministry of Health and Welfare, 2020) for those aged 50 to 64 years old, 10 commercially available types showed a relatively high value of 73.5%, while the abalone of the present invention corresponded to 42.0% However, it has the advantage of being less concerned about diseases caused by table salt.
4.3 경도4.3 Hardness
경도는 상기 실험예 3에서와 같이 식품공전(MFDS, 2021)에서 언급한 방법에 따라 texture analyzer (CT3-1000, Brookfield, Middleboro, MA, USA)를 이용하여 제1법으로 측정하였다.Hardness was measured by the first method using a texture analyzer (CT3-1000, Brookfield, Middleboro, MA, USA) according to the method mentioned in the Food Codex (MFDS, 2021) as in Experimental Example 3.
(439~959)640.2± 164.6b
(439~959)
식품공전(MFDS, 2021)에서는 경도조절제품(고령친화식품)의 물성(경도 및 점도)에 대하여 500 × 1,000 N/m2 이하를 제시하고 있는바, 시판 10종의 전복장의 평균값을 기준으로 한 경우 부적합하였다. 반면, 본 발명의 전복장은 최적조건에 따른 연화 과정과 레토르트 과정을 거쳐 경도조절제품에 적합한 경도값으로 확인되었다. 특히 레토르트 과정은 전복장 제품화에 필수적인 공정이지만 처리 시간이 길어질수록 전복의 경도를 딱딱하게 할 수 있는데, 본 발명의 최적조건(두드리기 횟수 13.0회, 레토르트 시간 16.0분)에 따라 제조된 전복장은 경도가 개선되어 저작능력이 저하되는 노령층, 환자 등도 쉽게 섭취할 수 있는 장점이 있다.The Food Codex (MFDS, 2021) suggests less than 500 × 1,000 N/m 2 for the physical properties (hardness and viscosity) of hardness-adjusting products (senior-friendly foods), based on the average value of 10 commercially available abalones. case was unsuitable. On the other hand, the abalone of the present invention was confirmed to have a hardness value suitable for a hardness control product through a softening process and a retort process according to optimal conditions. In particular, the retort process is an essential process for commercializing abalone, but the longer the processing time, the harder the hardness of the abalone. It has the advantage that it can be easily consumed by the elderly and patients with reduced masticatory ability.
4.4 대장균군 및 대장균(Coliform group and 4.4 Coliform group and Escherichia coliEscherichia coli ), 중금속 분석), heavy metal analysis
대장균군 및 대장균 분석은 식품공전(MFDS, 2021)에서 언급한 방법에 따라 건조필름법으로 실시하였다.Coliform and E. coli analysis was carried out by the dry film method according to the method mentioned in the Food Codex (MFDS, 2021).
납, 카드뮴 분석을 위한 전처리는 Kim (2014)이 언급한 방법에 따라 고온감압 하에서 습식방법으로 실시하였고, ICP-MS(ELAN DRC II, PerkinElmer, Santa Clara, USA)의 분석조건은 식품공전(MFDS, 2021)에 제시한 조건으로 실시하였다.Pretreatment for lead and cadmium analysis was carried out in a wet method under high temperature and reduced pressure according to the method mentioned by Kim (2014), and the analysis conditions of ICP-MS (ELAN DRC II, PerkinElmer, Santa Clara, USA) , 2021) was carried out under the conditions presented.
총수은은 식품공전(MFDS, 2021)에서 언급한 방법에 따라 직접수은분석기(DMA-80, Mile- stone, Milano, Italy)로 분석하였다. Total mercury was analyzed with a direct mercury analyzer (DMA-80, Milestone, Milano, Italy) according to the method mentioned in the Food Codex (MFDS, 2021).
(0.06~0.47)0.22±0.11
(0.06~0.47)
(0.79~1.79)1.15±0.32
(0.79~1.79)
(0.01~0.02)0.01±0.00
(0.01~0.02)
본 발명의 전복장 100g 당 납, 카드뮴 함량은 시판 10종 전복장의 평균값에 비해 비교적 낮은 함량으로 확인되었고, 수은은 검출되지 않았다. 반면 시판 10종의 전복장은 납, 카드뮴, 수은이 비교적 다량 검출되었는데, 이는 본 발명의 전복장 제조시 전복을 초산수용액으로 세척함에 따라 불순물이 많이 제거되었기 때문으로 확인되었다.The content of lead and cadmium per 100 g of the abalone of the present invention was found to be relatively low compared to the average value of 10 types of abalone on the market, and mercury was not detected. On the other hand, relatively large amounts of lead, cadmium, and mercury were detected in 10 commercially available abalones, which was confirmed because a lot of impurities were removed by washing the abalone with an aqueous acetic acid solution during the production of the abalone of the present invention.
한편, 모든 전복장에서 대장균군과 대장균은 검출되지 않았다.On the other hand, coliforms and E. coli were not detected in all abalones.
4.5 소화율4.5 digestibility
소화율은 각각의 소화 장기(구강, 위, 소장)에 해당하는 소화액을 이용하여 측정하였다. 구강 소화율은 5 g의 전복장을 6 ㎖의 모의 타액(pH 6.8)과 혼합하고 37℃에서 5분간 교반하여 측정하였다. 위 소화율은 구강 소화율을 확인한 시료에 12 ㎖의 모의 위액(pH 2)을 혼합하여 37℃에서 2시간 교반하여 측정하였다. 소장 소화율은 위 소화율을 확인한 시료에 12 ㎖의 십이지장액, 6 ㎖의 담즙액 및 2 ㎖의 중탄산염 용액(pH 6.57)을 혼합하여 37℃에서 2시간 교반하여 측정하였다(Sun Jin Hur, et al., Effect of biopolymer encapsulation on the digestibility of lipid and cholesterol oxidation products in beef during in vitro human digestion, Food Chemistry 166(2015) 254-260).Digestibility was measured using digestive juices corresponding to each digestive organ (oral cavity, stomach, small intestine). Oral digestibility was measured by mixing 5 g of abalone with 6 ml of simulated saliva (pH 6.8) and stirring at 37° C. for 5 minutes. Gastric digestibility was measured by mixing 12 ml of simulated gastric juice (pH 2) with a sample confirming oral digestibility and stirring at 37 ° C. for 2 hours. Small intestine digestibility was measured by mixing 12 ml of duodenal fluid, 6 ml of bile fluid, and 2 ml of bicarbonate solution (pH 6.57) with a sample for confirming gastric digestibility and stirring at 37 ° C. for 2 hours (Sun Jin Hur, et al. , Effect of biopolymer encapsulation on the digestibility of lipid and cholesterol oxidation products in beef during in vitro human digestion, Food Chemistry 166(2015) 254-260).
(5.9~33.1)20.5± 9.7a
(5.9~33.1)
(30.5~52.3)41.4± 7.7a
(30.5~52.3)
(46.2~70.5)58.1± 6.9a
(46.2~70.5)
소화율은 소화기관을 거치면서 증가하는 경향을 보였다. 본 발명의 전복장은 최적조건에 따라 연화되어 경도가 대폭 낮아짐에 따라, 시판 10종 전복장에 비해 소화율이 현저하게 높았다.Digestibility tended to increase as it passed through the digestive tract. As the abalone of the present invention was softened according to the optimal conditions and the hardness was significantly lowered, the digestibility was significantly higher than that of 10 types of abalone on the market.
Claims (9)
전복을 두드려 연화하는 단계 (b); 및
전복과 간장소스를 혼합하고 밀봉하여 가열하는 단계 (c);를 포함하는 것을 특징으로 하는 전복장의 제조방법에서,
상기 단계 (b)의 연화는, 미트파운더(meat pounder)로 11~15회 두드리는 것이고,
상기 단계 (c)의 간장소스는, 전복 전체 중량과 동량 혼합되며,
상기 간장소스는, 간장 18~26 중량%, 정제수 18~26 중량%, 소다수 40~48 중량%, 맛술 7~15 중량%, 고추씨 0.01~2 중량%로 구성되는 것인, 방법.
Step (a) of immersing abalone in 1% (v/v) aqueous acetic acid solution for 80 minutes;
Softening by beating the abalone (b); and
In the manufacturing method of the abalone sauce comprising the step (c) of mixing abalone and soy sauce, sealing and heating,
The softening in step (b) is to beat 11 to 15 times with a meat pounder,
The soy sauce in step (c) is mixed in the same amount as the total weight of abalone,
The soy sauce is composed of 18 to 26% by weight of soy sauce, 18 to 26% by weight of purified water, 40 to 48% by weight of soda water, 7 to 15% by weight of cooking wine, and 0.01 to 2% by weight of red pepper seeds.
상기 단계 (c)의 가열은, 120~140℃에서 14~17분 가열하는 것을 특징으로 하는 전복장의 제조방법.
According to claim 1,
The heating in step (c) is a method for manufacturing abalone, characterized in that heating for 14 to 17 minutes at 120 ~ 140 ℃.
상기 전복장은,
전복의 경도가 169.7 × 1,000 ~ 250.3 × 1,000 N/m2인 것을 특징으로 하는 전복장의 제조방법.
According to claim 1,
The abalone,
A method for manufacturing an abalone jacket, characterized in that the hardness of the abalone is 169.7 × 1,000 ~ 250.3 × 1,000 N / m 2 .
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| KR20120005633A (en) * | 2010-07-09 | 2012-01-17 | 중앙대학교 산학협력단 | Soy sauce with abalone and method for manufacturing the same |
| KR20150011056A (en) * | 2013-07-22 | 2015-01-30 | 한성열 | Manufacturing method of soft flesh for pork cutlet |
| KR20160134190A (en) * | 2015-05-15 | 2016-11-23 | 본아이에프 주식회사 | Method for preparing mince beef with improved preservation |
| KR20200058098A (en) | 2018-11-19 | 2020-05-27 | 이상철 | Manufacturing method of abalone boiled in soy |
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| KR20120005633A (en) * | 2010-07-09 | 2012-01-17 | 중앙대학교 산학협력단 | Soy sauce with abalone and method for manufacturing the same |
| KR20150011056A (en) * | 2013-07-22 | 2015-01-30 | 한성열 | Manufacturing method of soft flesh for pork cutlet |
| KR20160134190A (en) * | 2015-05-15 | 2016-11-23 | 본아이에프 주식회사 | Method for preparing mince beef with improved preservation |
| KR20200058098A (en) | 2018-11-19 | 2020-05-27 | 이상철 | Manufacturing method of abalone boiled in soy |
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