KR20010090101A - Boiled fish paste using cuttlefish protein and its manufacturing method - Google Patents

Boiled fish paste using cuttlefish protein and its manufacturing method Download PDF

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KR20010090101A
KR20010090101A KR1020010058366A KR20010058366A KR20010090101A KR 20010090101 A KR20010090101 A KR 20010090101A KR 1020010058366 A KR1020010058366 A KR 1020010058366A KR 20010058366 A KR20010058366 A KR 20010058366A KR 20010090101 A KR20010090101 A KR 20010090101A
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squid
meat
ammonium chloride
fish paste
protein
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KR1020010058366A
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KR100429782B1 (en
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이원갑
조영제
조민성
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이원갑
조영제
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Priority to KR10-2001-0058366A priority Critical patent/KR100429782B1/en
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Priority to JP2002273443A priority patent/JP3806387B2/en
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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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fish Paste Products (AREA)

Abstract

PURPOSE: A process for preparing boiled fish paste and surimi using a cuttlefish is provided by dipping a cuttlefish in distilled water to remove an ammonium chloride component and mixing a freezing agent, thereby, the titled product having a good taste peculiar to a cuttle at low cost is produced. CONSTITUTION: In the process for preparing surimi by the process consisting of: separating the internals and the skin of fishes; crushing the fishes; and freezing, a cuttlefish is used for the fishes, dipped in distilled water at about 4 to 8deg.C for about 6 to 8hr, which is changed every 2 hr, crushed and added with 5% by weight of a freezing agent.

Description

오징어 단백질을 이용한 어육 및 어묵의 제조방법{Boiled fish paste using cuttlefish protein and its manufacturing method}Boiled fish paste using cuttlefish protein and its manufacturing method

본 발명은 오징어 연육 및 어묵의 제조방법에 관한 것으로서, 더욱 상세히는 오징어 대용품으로 원양산 대왕오징어를 사용한 오징어 연육 및 어묵을 제공할 수 있도록 한 것으로서, 원양산 대왕오징어의 쓴맛 성분인 염화암모늄(NH4Cl) 성분을 효과적으로 제거할 수 있도록 함으로써 어묵의 원료 및 기타 가공식품의 원료로 활용하기 위한 새로운 단백질 자원개발에 목적을 둔 오징어 단백질을 이용한 연육 및 어묵의 제조방법을 제공코자 하는 것이다.The present invention relates to a method of manufacturing squid meat and fish cake, and more particularly, to provide squid meat and fish paste using Wonyang squid as a substitute for squid, and ammonium chloride (NH 4 Cl) as a bitter component of Wonyang squid. The aim is to provide a method for the production of meat and fish paste using squid protein aimed at developing a new protein resource for use as a raw material of fish paste and other processed foods by effectively removing ingredients.

어묵 및 연제품은 우리나라에서 일반 냉동품을 제외한 수산가공품에서 가장 큰 비율을 차지하고 있으며, 어묵의 원료가 되는 명태나 대구 연육은 한일, 한중 어업협상 및 러시아에서의 쿼터 축소, 원료 어자원 고갈 등으로 원료 확보가 어려우며, 동시에 국제 수리미 가격이 가파르게 상승하고 있는 실정이다.Fish paste and soft products account for the largest percentage of processed fish products in Korea, except for frozen products. Pollack and cod meat, which are raw materials for fish paste, are secured by Korea-Japan, Korea-China fishing negotiations, quota reduction in Russia, and depletion of raw fish resources. At the same time, the price of international Surumi is rising sharply.

따라서 국내 어육 연제품 생산업체는 생산가능물량의 50% 미만의 가동율을 보이고 있는 실정이며, 일부 적색육을 활용하는 방법이 논의되고는 있으나, 이는 어육 연제품의 중요 품질요소인 색택에 영향을 미치므로 저급 연제품 생산에 한정되어 사용에 제한을 받고 있다.As a result, domestic fish meat products producers are operating at less than 50% of their production capacity.However, some methods of using red meat are discussed, but this affects color selection, an important quality factor of fish meat products. Therefore, it is limited to the production of low-grade soft products and is restricted in use.

한편, 오징어는 명태나 대구에 비하여 우수하거나 비슷한 백색도를 가지고 있어 시각적인 관능에서 우수할 뿐만 아니라, 오징어 자체가 우리 국민이 가장 선호하는 어종 중 하나이기 때문에 어묵의 원료로 활용가치가 크다고 하겠다.On the other hand, squid has excellent or similar whiteness compared to pollock and cod, so it is not only excellent in visual sensuality, but also squid itself is one of the most preferred fish species of our people, so it is said to be of great value as a raw material of fish paste.

그러나 연안산 및 현재 수입, 판매되고 있는 오징어는 그 경제적인 측면에서 어묵의 재료로 사용하기는 어려운 점이 있어 보다 저가에 연육이나 어묵으로 사용할 수 있는 원재료의 개발이 절실한 것이었다.However, the coastal mountains and the current imported and sold squid are difficult to use as a fish paste material in terms of economics, and therefore, the development of raw materials that can be used as fish paste or fish paste at a lower cost is urgently needed.

이에 본 발명에서는 오징어 연육 및 어묵을 제조하되, 원양산 대왕오징어를 이용하여 오징어 연육 및 어묵을 제조할 수 있는 방법을 제공함에 발명의 기술적 과제를 두고 본 발명을 완성한 것이다.Therefore, in the present invention, the squid tenderloin and the fish paste are prepared, but the present invention has been completed with the technical problem of providing the method for producing the squid tenderloin and the fish paste using Wonyang Daewang squid.

도 1은 본 발명의 제조 공정을 보이기 위한 블록도1 is a block diagram for showing a manufacturing process of the present invention

도 2는 본 발명에서 사용되는 원양산 대왕오징어 육중의 염화암모늄량을 나타낸 그래프Figure 2 is a graph showing the amount of ammonium chloride in the yangyangsan giant squid meat used in the present invention

도 3은 본 발명의 삼투시간에 따른 육의 염화암모늄 제거율을 보이기 위한 그래프Figure 3 is a graph for showing the ammonium chloride removal rate of the meat according to the osmotic time of the present invention

도 4는 본 발명의 삼투시간에 따른 육의 수율을 보이기 위한 그래프Figure 4 is a graph for showing the yield of the meat according to the osmotic time of the present invention

도 5는 본 발명의 삼투시간에 따른 육의 크기별 염화암모늄 제거율을 보이기 위한 그래프Figure 5 is a graph for showing the removal rate of ammonium chloride by the size of the meat according to the osmotic time of the present invention

도 6은 본 발명의 삼투시간에 따른 육의 크기별 수율 변화를 보이기 위한 그래프Figure 6 is a graph for showing the yield changes by size of meat according to the osmotic time of the present invention

도 7은 본 발명의 삼투온도에 따른 염화암모늄 제거율을 보이기 위한 그래프Figure 7 is a graph for showing the removal rate of ammonium chloride according to the osmotic temperature of the present invention

도 8은 본 발명의 삼투온도에 따른 수율 변화를 보이기 위한 그래프8 is a graph for showing a change in yield according to the osmotic temperature of the present invention

본 발명은 상기한 바와 같은 기술적 과제를 해결하기 위하여 오징어 연육 및 어묵을 제조하기 위하여 오징어 대체품으로 원양산 대왕오징어를 활용하여 연육 및 어묵을 제조토록 한 것을 특징으로 한다.The present invention is characterized in that to use the Yangyang squid as a substitute for squid to manufacture squid tenderloin and fish paste in order to solve the technical problem as described above to produce the meat and fish paste.

통상 연육이나 어묵을 제조하기 위하여 원양산 대왕오징어를 사용토록 하되, 상기 원양산 대왕오징어는 두께에 따라 차이가 있긴 하지만 대략 10mm 두께의 원양산 대왕오징어에는 염화암모늄 성분이 대략 1.8% 정도를 차지하고 있다.Ordinary use of Yangyang squid to prepare a meat or fish paste, although the yangyang squid has a difference depending on the thickness, but the ammonium chloride component occupies about 1.8% of the 10mm thick Wonyang squid.

상기 1.8% 정도의 염화암모늄 양은 쓴맛 및 신맛으로 인하여 가식이 불가능할 정도이며, 만약 섭취하였을 때에도 지속적인 갈증과 함께 목의 통증을 유발하게 된다.The amount of ammonium chloride of about 1.8% is not enough to be eaten due to bitter and sour taste, and even if ingested will cause a sore throat with persistent thirst.

어묵원료로 활용하기 위해서는 어묵의 1차적인 품질평가 요인이 되는 탄력이 강하여야 하고 탄력은 단백질의 변성 및 효소작용에 의한 단백질의 분해로 저해된다.To be used as a raw material for fish paste, elasticity, which is the primary quality evaluation factor of fish paste, must be strong and elasticity is inhibited by protein denaturation and protein degradation by enzyme action.

따라서 본 발명은 원양산 대왕오징어를 사용하여 수리미(연육)을 제조하기 위하여 내장을 분리하고 껍질을 탈피하는 탈피공정과, 탈피한 원양산 대왕오징어를 삼투용액(증류수)에 투입하여 저온(약 4∼8℃)하에서 약 6~8시간 동안 침지하여 단백질의 변성을 막으면서 삼투작용에 의하여 염화암모늄 성분을 제거토록 하고, 이때 에어버블을 이용하여 염화암모늄 제거를 촉진할 수 있도록 한 염화암모늄제거공정과, 염화암모늄이 제거된 육을 마쇄하는 공정과, 마쇄된 육의 전체중량비에 동결변성방지제(솔비트(당류)) 약5%를 첨가하여 동결하는 공정으로 이루어진다. 이때 원양산 대왕오징어에 포함되어 있는 염화암모늄의 대략 70∼80% 이상이 제거되며, 삼투작용 후에는 남아 있는 약 20∼30%(0.36∼0.54) 사이의 염화암모늄 양은 섭취시 오히려 오징어 특유의 맛을 배가시켜 기호도를 상승시키게 된다.Therefore, in the present invention, in order to manufacture the surimi (salmon) using the Wonyangsan giant squid, the stripping process for separating viscera and peeling the shell, and injecting the stripped Wonyang squid into the osmotic solution (distilled water) at low temperature (about 4 to Ammonium chloride removal process to immerse for 6-8 hours at 8 ℃) to remove the ammonium chloride component by osmotic action while preventing protein denaturation, and at this time, to promote the removal of ammonium chloride using air bubble and , Grinding the meat from which ammonium chloride has been removed, and freezing denaturation agent (sorbet (saccharides)) are added to the total weight ratio of the ground meat. At this time, about 70 to 80% or more of ammonium chloride contained in Wonyang squid is removed, and the amount of ammonium chloride between about 20 to 30% (0.36 to 0.54) remaining after osmotic action is rather characteristic of squid. Doubling will increase the preference.

상기 삼투용액의 최적 비는 오징어1에 삼투용액4를 투입함이 가장 바람직하며 그 이상의 삼투용액은 오히려 수율을 저하시키게 된다.The optimum ratio of the osmotic solution is most preferably added to the osmotic solution 4 to the squid 1, the more osmotic solution is to lower the yield.

상기 원양오징어의 크기에 따른 염화암모늄 제거는 원양오징어의 크기가 작을수록 염화암모늄 제거율이 빠르고 제거되는 양이 많았으나, 동시에 수율에 많은 영향을 미쳤다. 라운드(Round)형으로 처리할 것을 고려하였을 때 즉, 원양오징어의 두께가 1cm 이상으로 두꺼운 경우에는 8시간 정도, 그 이하일 경우에는 6시간 정도가 적당하다.The removal of ammonium chloride according to the size of the sea squid was faster removal rate of ammonium chloride as the size of the sea squid was smaller, but at the same time had a large effect on the yield. Considering the round-type treatment, that is, if the thickness of the ocean cuttlefish is thicker than 1 cm, about 8 hours is appropriate, and when it is less than 6 hours, it is appropriate.

삼투처리시의 온도에 의한 염화암모늄 제거는 온도가 높아질수록 염화암모늄의 제거속도 및 제거율이 높았으나 단백질 변성으로 인하여 겔형성능이 저하되므로 4℃ 정도가 최적이었으며 최대 8℃가 넘어서면 겔형성능의 저하가 컸다.The removal rate of ammonium chloride by the temperature during osmosis treatment was higher as the removal rate and removal rate of ammonium chloride increased, but the gel formation ability decreased due to protein denaturation. Was great.

상기 삼투액 교체시간에 따른 수율변환은 너무 잦은 삼투액 교체는 수율에 심각한 영향을 미쳤으며, 약 2시간 정도의 간격으로 6시간까지 3회 또는 8시간까지 4회 정도가 적당하였다.Yield conversion according to the osmotic liquid replacement time was too frequent osmotic liquid replacement had a serious effect on the yield, it was suitable about three times up to six hours or four times up to 8 hours at intervals of about 2 hours.

이상에서 과 같이 제조되는 본 발명에 의하면 탈피한 원양산 대왕오징어를 삼투용액에 일정한 온도하에서 일정시간동안 침지하여 원양산 대왕오징어에 포함되어 있는 염화암모늄을 제거하고 이를 이용하여 연육이나 어묵을 제조토록 한 것으로,According to the present invention prepared as described above to remove the ammonium chloride contained in Wonyang wang squid by immersing the stripped Wonyang squid squid in a osmotic solution for a certain period of time under a certain temperature to use it to prepare the meat or fish paste ,

본 발명에 의하면 잠재 자원량이 수만톤에 이르고, 저가에 안정적으로 확보할 수 있는 원양산 대왕오징어를 활용하여 어육연제품의 재료로 활용할 수 있도록 함으로써, 어묵제조 업체의 원재료 확보율을 높일 수 있어 원자재 부족으로 공장 가동률이 50% 미만인 수산가공업체의 공장 가동률을 높일 수 있고, 어묵의 맛에 가장 큰 영향을 미치는 성질은 어묵제품의 탄력과 함께 색택에 있어서도 명태나 대구에 비하여 비슷하거나, 이들보다 우수한 백색도를 나타낼 수 있는 고급 어묵의 원료로 사용이 가능하게 되는 것이다.According to the present invention, the potential resource amount reaches tens of thousands of tons, and can be used as the material of fish meat products by utilizing the Yangyang squid, which can be secured at a low cost, and can increase the raw material securing rate of fish paste manufacturing companies. It is possible to increase the plant utilization rate of fish processing companies with less than 50% utilization rate, and the most influential effect on the taste of fish paste is similar to that of pollack and cod, or better whiteness in color selection. It can be used as a raw material for high quality fish paste.

또 원양산 대왕오징어를 사용할 경우 풍부한 타우린 함량 등의 기능성과 오징어 특유의 맛을 제공할 수 있는 것이다.In addition, if you use Wonyang production giant squid, it is possible to provide functionality such as rich taurine content and the unique taste of squid.

이상에서 살펴봄 바와 같이 본 발명의 오징어 단백질을 이용한 연육 및 어묵의 제조방법에 의하면 하기와 같은 여러 효과를 득할 수 있게 되는 것이다.As described above, according to the manufacturing method of meat and fish cake using the squid protein of the present invention, various effects as follows will be obtained.

첫째, 고갈상태인 명태 대신 저가에 안정적으로 원료를 확보할 수 있고,First, it is possible to secure raw materials stably at low cost instead of pollack pollack.

둘째, 명태 수리미의 제조공정인 마쇄 후 수세는 명태 특유의 맛을 상당부분 제거해, 각종 첨가물로 맛을 재조립하나, 본 발명에 의하면 오징어 고유의 맛을 나타내어 소비자의 기호를 충족시킬 수 있다.Second, post-washing, which is a manufacturing process of Pollack Surimi, removes much of the distinctive taste of Pollack, and reassembles the taste with various additives, but according to the present invention, it is possible to satisfy consumer's taste by exhibiting a unique taste of squid.

셋째, 원료확보의 어려움으로 생산시설의 가동율이 50% 미만으로 떨어진 수산가공업체의 물량확보 및 저가의 원료공급이 가능하게 되므로 고급 어묵을 저가에 생산할 수 있어 수산가공업체의 수출경쟁력을 높일 수 있는 것이다.Thirdly, it is possible to secure high-quality fish cakes at low cost because it can secure the quantity of fishery processing companies with low utilization rate of production facilities and supply low-priced raw materials due to the difficulty of securing raw materials. Therefore, the export competitiveness of fishery processing companies can be improved. will be.

Claims (2)

내장을 분리하고 껍질을 탈피하는 탈피공정과, 탈피한 육을 마쇄하는 공정과, 마쇄된 육의 전체중량비에 동결변성방지제(솔비트(당류)) 약5%를 첨가하여 동결하는 공정으로 어육(수리미)을 제조함에 있어서,Separation of the internal organs and peeling of the skin, grinding of the stripped meat, and freezing denatured anti-freeze (Solbit (sugar)) added to the total weight of the ground meat to freeze In the manufacture of 상기 탈피한 육은 원양산 대왕오징어로 하고,The stripped meat is made in Wonyang Mountain Giant Squid, 상기 원양산 대왕오징어는 약 2시간 주기로 교환되고 저온(약 4∼8℃)이 유지되는 삼투용액에 약 6~8시간 동안 침지하여 단백질의 변성을 막으면서 삼투작용에 의하여 염화암모늄 성분을 제거토록 함을 특징으로 하는 오징어 단백질을 이용한 어육의 제조방법.The yangsan squid is exchanged about 2 hours and immersed in an osmotic solution maintained at a low temperature (about 4-8 ° C.) for about 6-8 hours to remove the ammonium chloride component by osmotic action while preventing protein denaturation. Method for producing fish meat using squid protein, characterized in that. 어묵을 제조함에 있어서,In preparing fish paste, 내장을 분리하고 껍질을 탈피한 원양산 대왕오징어를 약 2시간 주기로 교환되고 저온(약 4∼8℃)이 유지되는 삼투용액에 약 6~8시간 동안 침지하여 단백질의 변성을 막으면서 삼투작용에 의하여 염화암모늄 성분을 제거하고, 염화암모늄이 제거된 육을 마쇄하고, 마쇄된 육의 전체중량비에 동결변성방지제(솔비트(당류)) 약5%를 첨가하여 동결하는 공정으로 제조되는 수리미로 어묵을 제조하는 원재료로 사용함을 특징으로 하는 오징어 단백질을 이용한 어묵의 제조방법.Separation of the viscera and peeled skin of Wonyangsan giant squid are replaced by osmotic solution for about 6 to 8 hours in an osmotic solution maintained at a low temperature (about 4 to 8 ° C) for about 2 hours to prevent protein denaturation. Fish cakes made with Surimi prepared by the process of removing ammonium chloride components, grinding meat from which ammonium chloride has been removed, and freezing by adding about 5% of a cryoprotectant (solbit (sugar)) to the total weight ratio of the ground meat. A method of preparing fish paste using squid protein, characterized in that used as a raw material to be prepared.
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