KR102570028B1 - Protein beverage using Nemipterus japonicus surimi and method thereof - Google Patents

Abstract

A protein beverage and manufacturing method using threadtail bream surimi according to the present invention includes a thawing step (S10) of thawing frozen threadtail bream surimi derived from threadtail bream ( Nemipterus japonicus ); A cutting step (S20) of cutting the thawed sea bream surimi; A heating step (S30) of heating the cut tailed sea bream surimi; A drying step of drying the heated threadtail sea bream (S40); A grinding step (S50) of pulverizing and sieving the dried surimi surimi and sieving to obtain surimi powder having a size of 80 mesh or less; And a mixing step (S60) of preparing a protein drink by mixing the threadtail surimi powder and grain mixture powder with water (S60).

Description

Protein beverage using Nemipterus japonicus surimi and method thereof}

The present invention relates to a protein beverage using threadtail bream surimi and a method for manufacturing the same, and more particularly, to a white fish species, threadtail bream, which has no side effects even when consumed for a long time, satisfies various consumer preferences, and can contribute to the promotion of national health. It relates to a protein drink using threadtail bream surimi and a method for manufacturing the same.

Recently, not only athletes, but also office workers, active students, and the elderly often find it difficult to consume enough protein per day. In particular, it is not easy to receive a steady supply of high-quality protein (e.g., chicken breast, lean meat, fish, etc.) For this reason, there are many protein supplements and protein drinks on the market.

Protein sources used in conventional protein supplements and protein beverages include isolated soybean protein (ISP), whey protein concentrate (WPC), and whey protein isolate (WPI).

In the case of using isolated soybean protein, 85 to 90% of protein is separated from soybean meal, and components other than protein are removed from soybean, so it has no taste and is close to pure white. And it is necessary to check whether the soybeans used as raw materials are GMO or organic. There may be side effects when ingesting more than an appropriate amount among concentrated soy protein components. Such concerns are found in especially concentrated soy protein with a substance called phytoestrogens. This substance has a similar structure to the female hormone estrogen and has an estrogen response. It is known that this can pose a potential hazard to sensitive or allergic bodies. Accordingly, high levels of estrogen are associated with an increased risk of certain cancers in both men and women. There is a movement to replace it.

In addition, Patent Document 0001 relates to a beverage manufacturing method using whey protein isolate, and in detail, (1) mixing 30 to 75 parts by weight of whey protein isolate with respect to 100 parts by weight of purified water to prepare a mixed solution; (2) aging the mixed solution at 3 to 10°C; (3) There is a description of a method for preparing a beverage containing whey protein isolate, comprising the step of preparing a protein beverage by mixing 35 to 75 parts by weight of fructose and 30 to 65 parts by weight of allulose with respect to 105 parts by weight of the mixed solution.

In the case of whey proteins that contain lactose, lactose intolerance can be a problem, which can cause stomach pain and diarrhea, and can irritate the sebaceous glands, resulting in acne. In addition, it has been confirmed that there is a potential relationship between lactose intolerance and cancer mortality, and that long-term intake of lactose by lactose intolerant patients can produce a lot of oxides in the body. Accordingly, whey protein isolate (WPI) from which lactose has been removed is used, and in the case of WPI, hydroxyproline is known to hardly exist. Additionally, artificial flavors and sweeteners added to whey protein powders can cause gas, flatulence, cramps, fatigue, headaches and irritability.

Additionally, some products use a blend of ISP soy protein and whey protein concentrate (WPC) for protein balance and supplementation of essential amino acids. Recently, consumers' interest in complete protein beverages without side effects caused by soybean protein and milk protein is gradually increasing, and in many cases, soybean and milk flavors are avoided.

Unlike lipids, fish protein content has relatively little seasonal variation, and it is the main component of fish meat excluding water, and its content accounts for about 20%. In addition, there is no significant difference in amino acid composition according to fish species, and fish protein is a high-quality protein that contains all essential amino acids and has nutritional value equal to or higher than that of beef protein. In particular, since fish protein has a high lysine content required for growth, it is known to have high nutritional value for those who eat grains as a staple food.

Patent Document 0002 includes (1) sanitary treatment and water washing cooking process of raw fish, (2) salting seasoning and moisture control process, (3) primary heat treatment process such as vacuum cooking, (4) secondary pressure heat treatment process, (5) There is a description of a method for manufacturing fish skin stabilization and fish bone softening fish processed food, characterized in that it consists of packaging and post-processing steps.

In Patent Document 0003, a surimi analog consisting of myofibrillar protein extracted from meat using sodium chloride and sodium chloride solution, and (a) removing the connective tissue of meat and adding sodium chloride (NaCl) dissolved ice water to homogenize step; (b) filtering the homogenized meat of step (a) through a sieve and then centrifuging to extract myofibrillar proteins;

In this way, it can be seen that fish protein is an excellent protein source that contains essential amino acids evenly, but when the freshness is not good, there are few cases where it is used as a protein supplement or protein beverage material due to its unique fish taste.

Frozen salmon (surimi) is made by dressing raw fish, removing scales and bones, separating the fish meat, mincing it, washing it several times to remove water-soluble proteins such as myogen, blood, fat, etc., and then dehydrating it. It is then obtained by freezing. That is, in this process, components such as trimethylamine, other low molecular weight substances, and fats that cause fishy smell are removed, and only pure protein and a portion of ash remain.

Protein beverages currently being developed and marketed are mainly manufactured using soybean protein or milk protein and are marketed, but protein beverages based on fish meat surimi with nutritionally excellent protein have been developed.

In particular, in the case of threadtail fish having white fish meat, when surimi is prepared, it shows particularly excellent quality in terms of color, taste, and protein content. Accordingly, it is required to develop a protein beverage that can contribute to the promotion of national health by using the white fish, threadtail fish, without side effects even when consumed for a long time, satisfying various consumer preferences, and contributing to the improvement of national health.

Korean Patent Publication No. 10-2019-0113092 (Title of Invention: Whey Protein Isolate Containing Beverage and Manufacturing Method) Korean Patent Publication No. 10-2009-0059951 (Title of Invention: Manufacturing Method of Fish Bone Softened Fish Processed Food) Korean Patent Registration No. 10-0829958 (Title of Invention: Surimi analogues and manufacturing method thereof)

The present invention was made to solve the above-mentioned problems, and is to provide a method for producing a protein drink using sea bream surimi, which has no fish odor, good throat swallowing, and excellent taste, color, and aroma.

In addition, the present invention is to provide a protein drink using the threadtail bream surimi prepared by the method for producing a protein drink using the above-described threadtail bream surimi.

To achieve the above-described technical problem, the protein beverage manufacturing method using the threadtail dominoceros surimi according to the present invention is A thawing step (S10) of thawing frozen threadtail bream surimi derived from japonicus ; A cutting step (S20) of cutting the thawed sea bream surimi; A heating step (S30) of heating the cut tailed sea bream surimi; A drying step of drying the heated threadtail sea bream (S40); A grinding step (S50) of pulverizing and sieving the dried surimi surimi and sieving to obtain surimi powder having a size of 80 mesh or less; And a mixing step (S60) of preparing a protein drink by mixing the threadtail surimi powder and grain mixture powder with water.

In the method for producing a protein beverage using the threadtail surimi according to an embodiment of the present invention, in the heating step (S30), the heating method may be any one of the methods described in ① to ⑤ below.

① Steaming treatment: 90 to 110 ℃, 10 to 20 minutes treatment

② Microwave treatment: 2 to 3 GHz, 1 to 5 minutes treatment

③ Air fry treatment: 150 to 200 ℃, 5 to 15 minutes treatment

④ Superheated steam treatment: 150 to 200 ℃, 5 to 15 minutes treatment

⑤ Oven treatment: 150 to 200 ℃, 5 to 15 minutes treatment

In the method for producing a protein beverage using the threadtail surimi according to an embodiment of the present invention, in the drying step (S40), the drying method may be any one of the methods described in ⑥ to ⑧ below.

⑥ Freeze-drying: After drying at -30 to -40 ° C for 0.5 to 2 hours, drying at -40 to -50 ° C for 1 to 3 days

⑦ Hot air drying: 60 to 80 ℃, drying for 1 to 3 days

⑧ Cold air drying: 10 to 25 ℃, drying for 3 to 5 days

In the protein beverage manufacturing method using threadtail bream surimi according to an embodiment of the present invention, the mixed grain powder includes wheat, barley, brown rice, nonglutinous rice, white rice, peanut, rice barley, glutinous rice, millet, sorghum and corn can do.

In the method for producing a protein beverage using surimi surimi according to an embodiment of the present invention, in the mixing step (S60), the surimi powder, mixed grain powder and water are 1: 1 to 3: It can be mixed in a weight ratio of 15 to 20.

In addition, the present invention includes a protein drink using the threadtailed seabream surimi prepared by the method for producing a protein drink using the above-described threadtailed seabream surimi.

The method for producing a protein drink using the threadtail bream surimi according to the present invention described above can provide a protein drink that has no fishy taste, good throat swallowing, and excellent taste, color, and aroma.

1 is a process flow chart of a method for producing a protein drink using threadtail bream surimi according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, a protein beverage using the threadtail fish surimi of the present invention and a manufacturing method thereof will be described in detail. The drawings introduced below are provided as examples to sufficiently convey the spirit of the present invention to those skilled in the art. Therefore, the present invention may be embodied in other forms without being limited to the drawings presented below, and the drawings presented below may be exaggerated to clarify the spirit of the present invention. At this time, unless there is another definition in the technical terms and scientific terms used, they have meanings commonly understood by those of ordinary skill in the art to which this invention belongs, and the gist of the present invention in the following description and accompanying drawings Descriptions of well-known functions and configurations that may be unnecessarily obscure are omitted.

The present applicant confirms that no protein drink based on fish meat surimi with nutritionally excellent protein has yet been developed, and when surimi is manufactured using threadtail fish having white fish meat, , protein content, and the like. However, it was difficult to satisfy various consumer preferences without side effects even after long-term drinking using the white fish species, threadtail bream.

In order to overcome these difficulties, the present applicant has studied a protein drink differentiated from existing commercially available products by utilizing threadtailed seabream surimi with excellent protein content. In detail, the threadtailed seabream surimi were heated in 5 different ways (steaming, microwave, overheated steam roasting, air frying, oven roasting) and then dried in 3 different ways (freeze drying, hot air drying, cold air drying) to obtain a total of 15 proteins ( Surimi) powder is prepared, and then color, pH, odor intensity, and VBN of the prepared surimi powder are measured to select surimi powder having no distinctive odor and used as a raw material for protein beverages. By first selecting surimi powder manufactured by a processing method that has no fishy odor and good color tone and freshness, and mixing these surimi powder and grain mixture powder, there is no fishy smell, good throat swallowing, and taste, color, aroma, etc. All of them led to the development of excellent protein drinks.

1 is a process flow chart of a method for producing a protein drink using threadtail bream surimi according to an embodiment of the present invention.

As shown in FIG. 1, the method for producing a protein drink using the threadtail bream surimi according to an embodiment of the present invention, the threadtail dom ( Nemipterus A thawing step (S10) of thawing frozen threadtail bream surimi derived from japonicus ; A cutting step (S20) of cutting the thawed sea bream surimi; A heating step (S30) of heating the cut tailed sea bream surimi; A drying step of drying the heated threadtail sea bream (S40); A grinding step (S50) of pulverizing and sieving the dried surimi surimi and sieving to obtain surimi powder having a size of 80 mesh or less; A mixing step (S60) of preparing a protein drink by mixing the threadtail surimi powder and grain mixture powder with water.

In detail, the thawing step (S10) is a thawing step (S10) of thawing the threadtail fish surimi, which is a protein raw material. In the thawing step (S10), it may be thawed for about 1 to 3 hours using a high-frequency defroster.

The cutting step (S20) is a step of cutting the Myeongdae surimi thawed in the thawing step (S10) into an appropriate size. In the cutting step (S20), it may be cut to a thickness of 0.4 to 0.6 cm and a horizontal and vertical size of about 4 to 6 cm.

The heating step (S30) is a step of heating the threadtail sea bream cut in the cutting step (S20). In the heating step (S30), the cut threadtail sea bream can be heated in five heating methods.

In the method for producing a protein beverage using the threadtail surimi according to an embodiment of the present invention, in the heating step (S30), the heating method may be any one of the methods described in ① to ⑤ below.

① Steaming treatment: 90 to 110 ℃, 10 to 20 minutes treatment

② Microwave treatment: 2 to 3 GHz, 1 to 5 minutes treatment

③ Air fry treatment: 150 to 200 ℃, 5 to 15 minutes treatment

④ Superheated steam treatment: 150 to 200 ℃, 5 to 15 minutes treatment

⑤ Oven treatment: 150 to 200 ℃, 5 to 15 minutes treatment

More specifically, the heating method described in ① to ⑤ above has a generally bright color tone, has a pH in the range of 7.0 to 7.7, has an odor intensity of 500 or less, and has a smell intensity of 20 or less It is characterized by having a VBN value.

Next, the drying step (S40) is a step of drying the threadtail surimi heated in the heating step (S30) at a lower temperature. In the drying step (S40), the heated threadtail sea bream can be dried in three drying methods.

In the method for producing a protein beverage using the threadtail surimi according to an embodiment of the present invention, in the drying step (S40), the drying method may be any one of the methods described in ⑥ to ⑧ below.

⑥ Freeze-drying: After drying at -30 to -40 ° C for 0.5 to 2 hours, drying at -40 to -50 ° C for 1 to 3 days

⑦ Hot air drying: 60 to 80 ℃, drying for 1 to 3 days

⑧ Cold air drying: 10 to 25 ℃, drying for 3 to 5 days

Next, in the crushing step (S50), the threadtailed seabream surimi dried in the drying step (S40) is pulverized using a grinder and sieved through a sieve to have a size of about 80 to 200 mesh. It may be a step of obtaining powder.

Finally, the mixing step (S60) may be a step of preparing a protein beverage by mixing the threadtail bream surimi powder obtained in the grinding step (S50) and the grain mixture powder in an appropriate amount with water. In the mixing step (S60), each surimi powder and grain mixture powder may be mixed without adding any additives, sugar, or salt.

As a specific example, the grain mixture powder is good for achieving the object of the present invention described above to include wheat, barley, brown rice, nonglutinous rice, white rice, peanuts, rice barley, glutinous rice, millet, sorghum and corn. As a more specific example, the grain mixture powder is 30 to 50 parts by weight of wheat, 10 to 30 parts by weight of barley, 10 to 30 parts by weight of brown rice, 7 to 25 parts by weight of non-glutinous rice, 2 to 15 parts by weight of white rice, 1 to 5 parts by weight of peanuts It may be a mixture of 0.1 to 2 parts by weight of rice barley, 0.1 to 2 parts by weight of glutinous rice, 0.1 to 2 parts by weight of crude, 0.1 to 2 parts by weight of sorghum and 0.1 to 2 parts by weight of corn, but the present invention is necessarily the grain mixture powder It is not limited to the composition ratio of.

In addition, in the mixing step (S60), mixing the threadtail bream surimi powder, grain mixture powder, and water in a weight ratio of 1: 1 to 3: 15 to 20 increases sensory evaluation such as taste, swallowing, and overall preference. can make it

In addition, the present invention includes a protein drink using the threadtailed seabream surimi prepared by the method for producing a protein drink using the above-described threadtailed seabream surimi.

Hereinafter, the present invention will be described in detail based on examples, but this is only provided to help a more general understanding of the present invention, the present invention is not limited by the following examples, and common knowledge in the field to which the present invention belongs Various modifications and variations are possible from these descriptions.

[Production Examples 1 to 15]

threadtail snapper Surimi manufacture of powder

Japanese thread fin bream; Nemipterus japonicus ) from Ca Mau Seafood Processing & Service Joint-Stock Corp. (Ca Mau, Vietnam). Frozen threadtail snapper surimi (20 kg) was thawed for 2 hours using a high-frequency defroster (CHRFT-100, Chamco Chungha, Busan, Korea). The thawed threadtail bream surimi was cut into 5 cm in width, 5 cm in length, and 0.5 cm in thickness, and then the cut periwinkle surimi was divided into 5 groups of 4 kg each.

The threadtail bream surimi, divided into 5 groups, was heat-treated by the following 5 heating methods, respectively.

① Steaming treatment: The cut threadtail sea bream was put in a steaming machine (Philips HD9132, Tunbow Electrical (Huizhou) Limited, Hongkong, China) and steamed at 108 ° C for 15 minutes. During the steaming process, the threadtail sea bream was turned over in the middle so that it could be cooked evenly.

② Microwave treatment: The cut threadtail sea bream surimi was placed in a glass bowl. The threadtail bream surimi was placed in a microwave oven (Microtech Co., Ltd., Incheon, Korea) heated to a frequency of 2.45 GHz and an internal temperature of 40 to 45 ° C., and then heated for 3 minutes.

③ Air-fried treatment: The cut threadtail sea bream was heated at 180 ° C. for 10 minutes using an air fryer (Anvenue HM3820, TJKorea, Seoul, Korea).

④ Superheated steam treatment: The cut threadtail sea bream was heated at 180 ° C for 10 minutes using a superheated steam roaster (CHSHC-1700, Chamco Chungha, Busan, Korea).

⑤ Oven treatment: After preheating the electric oven (Rinnai RCO-060CE, Rinnaikorea Co. Ltd., Incheon, Korea) at 180 ℃ for 10 minutes, put the cut sea bream surimi in the electric oven and bake it at 180 ℃ for 10 minutes. heated.

Next, the threadtail bream surimi cooked by heating with the above five heating methods was cooled to room temperature, divided into three groups, respectively, and dried with the following three drying methods to obtain a total of 15 product groups. (See Table 1 below)

⑥ Freeze drying: Using an electromagnetic freezer (PF-15A, Ryoho Freeze System Co., Ltd., Nara, Japan), heated threadtail surimi was frozen at -35 ° C for 1 hour. Then, it was dried at -40 °C for 2 days using a freeze-dryer (Lyoph-prido 20R, ilShinBioBase Co. Ltd., Dongducheon, Korea).

⑦ Hot air drying: Heated threadtail sea bream was spread on a wide tray so that they did not overlap. Use a hot-air drying machine (P-IOV864, Labmate, Gumi, Korea) to heat the threadtail surimi at 70 °C. It was dried for 2 days while applying hot air at ℃.

⑧ Cold air drying: Heated threadtail sea bream surimi was spread on a wide tray so that they did not overlap. 20 It was dried for 4 days while applying cold air at ℃.

Finally, the threadtail bream surimi dried in each of the three drying methods was put into a grinder (HMF-3100S, Hanil Electric Co. Ltd., Seoul, Korea) and ground for 10 minutes. The pulverized threadtail bream surimi powder was made to have a size of 80 mesh or less (smaller than 80 mesh particle size) using a sieve. Surimi powder was sealed in a zipper bag and stored at 5 ° C or lower.

The manufacturing process of the threadtail bream surimi powder prepared as above is listed in Table 1 below.

heat treatment dry Preparation Example 1 steamed freezing Preparation Example 2 cold wind Preparation Example 3 sirocco Production Example 4 microwave freezing Preparation Example 5 cold wind Preparation Example 6 sirocco Preparation Example 7 air fryer freezing Preparation Example 8 cold wind Production Example 9 sirocco Production Example 10 Superheated Steam Roast freezing Preparation Example 11 cold wind Production Example 12 sirocco Preparation Example 13 oven roasted freezing Production Example 14 cold wind Production Example 15 sirocco

[Examples 1 to 15]

10 g of surimi powder prepared in Preparation Example 1; 40 parts by weight of wheat, 20 parts by weight of barley, 15 parts by weight of brown rice, 15 parts by weight of non-glutinous rice, 5 parts by weight of white rice, 2 parts by weight of peanuts, 1 part by weight of rice barley 20 g of mixed grain powder mixed with 0.5 parts by weight of glutinous rice, 0.5 parts by weight of crude rice, 0.5 parts by weight of sorghum, and 0.5 parts by weight of corn; mixed with 180 mL of water to obtain a protein drink containing threadtail sea bream surimi powder according to Example 1 was manufactured.

The remaining Examples 2 to 15 were carried out in the same manner, except that the threadtail bream surimi powder prepared in Preparation Examples 2 to 15 was used, respectively.

[Experimental Examples 1 to 4]

Experimental example 1: Moisture content and dry yield measurement

The moisture content of the threadtail bream surimi was measured using the atmospheric pressure drying method of the Korea Food Code. 5 g of frozen threadtail surimi was put in a dryer and dried at 105 ° C. for 24 hours. The dried sample was cooled in a desiccator for 30 minutes and then weighed. The dry yield was calculated through Equation 1 below.

[Equation 1]

Dry yield = 100 - moisture content

The water content of the threadtail bream surimi used in Preparation Examples 1 to 15 was 73.22%. The dry yield of the threadtail surimi was 26.78%.

Experimental example 2: Chromaticity measurement

Hunter color changes (L, a, b, ΔE) of the threadtail bream surimi powder prepared in Preparation Examples 1 to 15 were measured. The color tone of the surimi powder prepared in Preparation Examples 1 to 15 was measured using a color difference meter (CM-700d Spectrophotometer; Konica Minolta Sensing, Inc., Tokyo, Japan). Hue uses Hunter system values: L (lightness), a (redness), and b (yellowness), and each Hunter value is monitored using SpectraMagic software (version 2.11; Minolta CyberChrome, Inc., Osaka, Japan). did The total chromaticity change (ΔE) was calculated through Equation 2 below and is listed in Table 2 below. In Equation 2, the total chromaticity change (ΔE) is calculated by calculating each Δ value based on the chromaticity measurement value of the powder lyophilized without heat treatment of frozen threadtail surimi (L = 89.89; a = -1.01; b = 9.18). did

[Equation 2]

Total chromaticity change (ΔE) = [(ΔL ² + (Δa) ² + (Δb) ² ] ^1/2

dry L a b Total chromaticity change (ΔE) powder photo Preparation Example 1 85.60 -0.71 12.81 5.66 Preparation Example 2 79.01 0.96 20.30 15.72 Preparation Example 3 79.27 3.19 23.29 18.19 Production Example 4 85.44 -1.13 12.13 5.37 Preparation Example 5 78.64 2.03 22.85 18.00 Preparation Example 6 78.95 3.74 23.09 18.36 Preparation Example 7 86.42 -0.59 11.92 4.47 Preparation Example 8 78.49 2.32 22.25 17.7 Preparation Example 9 80.06 4.30 24.22 18.78 Preparation Example 10 86.17 -0.77 12.15 4.80 Preparation Example 11 79.10 1.51 21.58 16.67 Preparation Example 12 79.44 4.75 24.55 19.50 Preparation Example 13 84.47 -0.83 12.99 6.66 Preparation Example 14 76.25 0.60 20.66 17.93 Preparation Example 15 80.07 2.24 22.38 16.81

As shown in Table 2, the greatest chromaticity change was shown in the hot air drying conditions (Preparation Examples 3, 6, 9, 12, 15), followed by the cold air drying conditions (Preparation Examples 2, 5, 8, 11, 14) The color change was large, and the freeze-drying conditions (Preparation Examples 1, 4, 7, 10, and 13) showed the smallest color change. Freeze-dried stringtail bream surimi powder (Preparation Examples 1, 4, 7, 10, 13) had a very light beige color regardless of the heat treatment method, and cold-air and hot air-dried surimi powder (Preparation Example 2, 3, 5, 6, 8, 9, 11, 12, 14, and 15) were pale yellow.

Experimental example 3: pH, odor intensity, volatile base nitrogen measurement

The pH (hydrogen ion concentration), odor intensity, and volatile basic nitrogen (VBN) of the threadtail bream surimi powder prepared in Preparation Examples 1 to 15 were measured.

A pre-treatment sample was prepared for pH measurement. For the pre-treatment sample, 9 times (v/w) distilled water was added to 5 g of the surimi powder prepared in Preparation Examples 1 to 15, homogenized with a homogenizer (Homogenizer, SHG-15D, SciLab, Korea), and then centrifuged It was prepared by separation (Centrifuge Fleta 5, Hanil Science, Korea). The pH of the surimi powder prepared in Preparation Examples 1 to 15 was measured with a pH meter (Ohaus Starter 2100, Ohaus Co., USA) using the pre-treated sample, and is listed in Table 3 below.

Odor intensity was evaluated by Kang et al. (2014) in a conical tube (50 mL conical tube, 30 × 150 mm, SPL Life Science Co. Ltd., Gyeonggi-do, Korea) prepared in Preparation Examples 1 to 15. Put 5g and 0.5g of surimi powder, respectively, insert the inlet of the odor intensityr, and seal it with parafilm to prevent the odor from evaporating out. Ltd., Osaka, Japan), the mode was set to batch, and the unit is expressed as odor intensity (level). The odor intensity measurement results are listed in Table 3 below.

The volatile base nitrogen content was measured by the micro-diffusion method using the Conway unit mentioned in the Food Codex (MFDS, 2019), and is listed in Table 3 below.

pH odor intensity VBN (mg/100g) Preparation Example 1 7.64 440 10.150 Preparation Example 2 7.36 461 12.250 Preparation Example 3 7.46 472 8.050 Production Example 4 7.41 372 9.800 Preparation Example 5 7.32 285 11.550 Preparation Example 6 7.34 652 4.200 Preparation Example 7 7.55 382 10.500 Preparation Example 8 7.36 321 12.600 Preparation Example 9 7.33 150 5.600 Preparation Example 10 7.61 404 7.350 Preparation Example 11 7.39 330 10.150 Preparation Example 12 7.36 383 4.550 Preparation Example 13 7.70 357 7.700 Preparation Example 14 7.43 350 11.200 Preparation Example 15 7.53 446 5.250

As shown in Table 3, it can be seen that the pH of the threadtail bream surimi powder prepared in Preparation Examples 1 to 15 is in the range of 7.32 to 7.70. The pH of live fish is 7.2 to 7.4, and in general, when the pH is 6.7 to 6.8 in white fish, it is considered the initial decay point. Therefore, it was confirmed that there is no problem in the freshness of the surimi powder used in the protein drink manufacturing method using surimi surimi according to an embodiment of the present invention.

All of the odor strengths of the surimi powder prepared in Preparation Examples 1 to 5 and 7 to 15 were measured to be 500 or less, and from these measurement results, the protein using the surimi surimi according to an embodiment of the present invention It can be seen that the odor intensity of the threadtail bream surimi powder used in the beverage manufacturing method is not strong.

Volatile base nitrogen (VBN) content is generally 5 to 10 mg/100 g in extremely fresh fish meat, 15 to 20 mg/100 g in moderate fresh fish meat, 30 to 40 mg/100 g in early spoiled fish meat, and 30 to 40 mg/100 g in spoiled fish meat. In fish meat, it is considered to be more than 50 mg/100g. Since all of the VBN of the threadtail bream surimi powder prepared in Preparation Examples 1 to 15 were 13 or less, the threadtail used in the protein drink manufacturing method using the threadtail bream surimi according to an embodiment of the present invention The freshness of the dome surimi powder was confirmed to be good.

Experimental example 4: sensory evaluation

Sensory evaluation was performed on the protein beverages containing surimi powder of threadtail bream prepared in Examples 1 to 15. Sensory evaluation was conducted by placing the protein beverage containing the threadtail sea bream surimi powder prepared in Examples 1 to 15 in a white plastic cup for 15 well-trained sensory evaluation agents, such as Silla University Industry-University Cooperation Foundation researchers and sincere researchers. It was provided to the sensory evaluation agents in the order of. Sensory evaluation personnel performed sensory evaluation on color, aroma, taste, and overall acceptability using a 9-point scale method (9: very good, 1: very bad), and the results are listed in Table 4 below.

Exterior
(appearance) color
(color) incense
(odor) taste
(taste/flavor) Throat
(throat swallowing) overall taste
(overall acceptance) Example 1 6.0 6.3 5.2 4.5 5.5 5.2 Example 2 6.5 6.6 6.3 6.4 6.2 6.5 Example 3 6.5 6.8 6.5 5.8 6.7 6.3 Example 4 6.0 6.5 4.6 4.3 4.8 4.3 Example 5 6.8 6.9 6.8 6.7 6.9 6.8 Example 6 6.2 6.1 6.1 6.2 6.0 6.2 Example 7 6.5 6.5 5.5 5.4 5.1 5.2 Example 8 6.5 6.3 6.8 6.6 6.3 6.1 Example 9 7.2 7.5 7.3 7.1 6.5 6.8 Example 10 4.0 4.0 5.0 4.0 3.7 4.33 Example 11 7.2 6.3 6.7 6.1 5.8 6.1 Example 12 7.6 7.4 7.2 7.0 7.0 7.2 Example 13 4.0 4.0 4.7 3.7 3.7 5.3 Example 14 7.1 6.5 6.6 6.3 5.9 6.2 Example 15 7.2 7.4 7.2 6.2 6.6 7.1 Comparative Example 1 5.6 5.5 5.3 5.5 5.8 5.3 Comparative Example 2 5.7 5.9 5.3 5.5 5.8 5.5 Comparative Example 3 5.7 5.7 5.8 5.8 5.1 5.2 Comparative Example 4 5.5 5.4 5.1 5.3 5.6 5.3 In Table 4, Comparative Example 1 was carried out in the same manner as in Example 12, except for using the surimi powder of Production Example 16,
Comparative Example 2 was carried out in the same manner as in Example 12, except for using the surimi powder of Production Example 17,
Comparative Example 3 was carried out in the same manner as Example 15, except for using the surimi powder of Production Example 18,
Comparative Example 4 was carried out in the same manner as Example 15, except that the surimi powder of Production Example 19 was used.

The chromaticity, pH, odor intensity, and VBN of the surimi powder used in Experimental Example 4 were measured, and surimi powder having no distinctive odor was selected and used as a raw material for a protein beverage. As shown in Table 4, it was confirmed that the protein beverages containing the threadtail bream surimi powder prepared in Examples 1 to 15 had no fishy odor, good throat intake, and excellent taste, color, and aroma.

As described above, it was confirmed that the protein beverage using the threadtail bream surimi according to the present invention and the method for manufacturing the same had no fishy taste, good throat swallowing, and excellent taste, color, and aroma.

As described above, the present invention has been described by specific details and limited embodiments and drawings, but this is only provided to help a more general understanding of the present invention, the present invention is not limited to the above embodiments, and the present invention Those skilled in the art can make various modifications and variations from these descriptions.

In addition, the spirit of the present invention should not be limited to the described embodiments and should not be determined, and all things equivalent or equivalent to the claims as well as the following claims belong to the scope of the present invention.

Claims (6)

A thawing step (S10) of thawing frozen threadtail bream surimi derived from threadtail bream ( Nemipterus japonicus );
A cutting step (S20) of cutting the thawed sea bream surimi;
A heating step (S30) of treating the cut surimi with superheated steam at a temperature of 150 to 200 ° C. for 5 to 15 minutes (S30);
A drying step of drying the heated threadtail surimi at a temperature of 60 to 80 ° C. for 1 to 3 days (S40);
A pulverization step (S50) of pulverizing and sieving the dried surimi surimi and sieving to obtain surimi powder having a size of 80 mesh or less; and
A method for producing a protein drink using the threadtailed seabream surimi comprising a mixing step (S60) of mixing the threadtailed seabream surimi powder and grain mixture powder with water to prepare a protein drink.
delete delete According to claim 1,
The grain mixture powder
A method for producing a protein beverage using sea bream surimi including wheat, barley, brown rice, nonglutinous rice, white rice, peanuts, rice barley, glutinous rice, millet, sorghum and corn.
According to claim 1,
In the mixing step (S60),
A protein beverage manufacturing method using the threadtail surimi powder, grain mixture powder, and water are mixed in a weight ratio of 1: 1 to 3: 15 to 20.
Claims 1, 4, and 5 of any one of the manufacturing method of any one of the manufacturing method prepared a protein drink using the threadtail surimi.