KR20020017751A - Manufacturing method of seasoned caning product without packing medium - Google Patents

Abstract

PURPOSE: Provided is a method of canning the seasoned seafood with the liquid packaging medium such as water and edible oil. The seafood is just seasoned and sterilized in vacuum in this method of canning. The method has advantage of keeping the texture, color, flavor, moisture and nutrients of the original raw material. It also reduces the energy in manufacturing because heat penetrate fast to the solid in the can because there is no packing media. CONSTITUTION: The method comprises: an introducing step of the seafood into the can after it is cut, heated roundly at 90-95deg.C for 3-5 minutes and coated with seasoned sauce; a sealing step in the de-gassing system equipped with controller of vacuum and temperature, after controlling vacuum rate to 15-60cmHg inside the can; and a sterilizing step of the above sealed can at 4.0deg.F. The above seasoning sauce is composed of 20-30% red pepper paste, 10-25% of sugar syrup, 5-8% of the tomato paste, 4-7% of vinegar, 3-6% of garlic powder, 3-5% of onion powder and 0.5-0.6% MSG.

Description

Manufacturing method of seasoned canning product without packing medium}

The present invention relates to a method for producing canned seafood, and more particularly, to a method for producing canned seafood, which does not include a packing medium of liquid such as water or cooking oil, seasoned with fish or shellfish and sterilizes in vacuum. It is about.

There is hardly any domestic research on the production of canning without packing medium as in the present invention. On the other hand, research results have been sometimes introduced to foreign specialty magazines since the 1980s, but there are no technologies that are used industrially.

Among them, S.T. Seet et al. (ST Seet, JR Leonard, and W. Duane Brown: High Vaccum Flame Sterilization of Canned Dice Tuna, Preliminary Process Development and Quality Evaluation, Journal of Food Science, Volume 48 (1983)) generally canned solids. In manufacturing, when filling a can with solid materials, packing medium such as water, syrup, seasoning liquid and cooking oil is added. The purpose of adding this packing medium is to allow seasoning in the pipe and to heat sterilize it as a medium of convective heat transfer. This is because it can reduce the amount of air enclosed in the can and act as a buffer against the impact from the outside, but the weight of the can becomes heavy and the soluble components in the solid are diluted and absorbed by the packing medium. It has been pointed out that it can be a disadvantage such as softening of meat due to swelling and swelling.

In order to develop canned products with a unique taste, stronger flavor than conventional products, and a textured canned product, compared to general canned seafood, it is necessary to develop a product without packing medium. (森 光 國: 高 眞 空罐 詰 と 技術, 食品 と 容器, 27, 6 (1986)) is not commercially successful either. One reason for this is that a special device called high vacuum flame sterilization is required, which is expensive.

In addition, studies conducted by putting canned food without packing medium into a high vacuum flame sterilizer showed that Leonard et al. (SJ Leonard, JR. Heil, PA Carroad, RL Merson, and TK Wolcott: High Vaccum Flame Sterilization Fruits, Influence of Can Type on Storage) Stability of Vacuum Packed Peach and Pear Slices, Journal of Food Science, Volume 49 (1984)) is prepared from canned peaches or Western pears using a high vacuum flame sterilizer, which can be packed without packing medium, and then stored at room temperature for 18 months. Investigations of changes in quality during storage have shown that there is little or no safety, and M. O'Mahony et al. (M. O'mahony, L. Buteau, K. Klapman-Baker, I. Stavros, J. Alford, SJLeonard, JR Heil, and TK Wolcott: Sensory Evaluation of High Vacuum Flame Sterilized Clingstone Peaches, Using Ranking and Signal Detection Measures with Minimal Cross-Sensory Interference, Journal of Food Science, Volume 48 (1983)) There was a result of investigating the sensory properties such as color, taste and texture by the sterilization treatment.

Meanwhile, Heil et al. (JR Heil, RL Merson, and Sherman Leonard: Developme of High Vacuum Flame Processes for Sliced Peaches and Pears, Journal of Food Science, Volume 48 (1983)) also manufacture canned peaches in canned, unpacked medium. After 18 months of storage, the quality of the samples was better than that of commercial canned products.

Carroad et al. (Carroad-PA, Leonard-SJ, Wolcott-TK, Merson-RL: High vacuum flame sterilization: process concept and energy use analysis, Journal of Food Science, Volume 45 (1980)). It has been reported that canning made with high vacuum flame sterilizers can save energy costs by about 30% on a pilot scale than conventional canning.

The above study is a technology for manufacturing canned products without packing medium using high vacuum sterilizer, which is virtually impossible in Korea with few high vacuum sterilizers.

Therefore, there is a need for a manufacturing technology for canned products without packing medium using a steam sterilizer suitable for the canning industry in Korea.

The new method of canning aquatic products of the present invention is applied to the raw materials of aquatic products such as fish and shellfish without filling medium (ie, without juice) such as water, seasoning liquid and cooking oil, and then filling into cans. It is aimed to provide a method for producing a canned product of a new type that can lighten the weight of canned food and feel the unique aroma, taste and texture of aquatic raw materials by applying sterilization by applying a vacuum degree of 15 to 60 cmHg.

1 shows a manufacturing process of the product of the present invention.

2 shows a vacuum control and temperature measurement system in a can.

Figure 3 shows the heat permeation curve of vacuum canned products of the present invention products by vacuum degree

Figure 4 shows the heat permeation curve of vacuum canned products of shellfish canned products of the present invention

Figure 5 shows a comparison of the hardness of the tissue product of the present invention canned commercial products

Figure 6 shows the magnitude of the cutting force between the product of the present invention and general commercial canned products

Figure 7 shows the strength of the fragrance components of the present invention and general commercial canned products

1 is a flow chart illustrating a process of manufacturing a seasoning canned seafood without the present invention packing medium (packing medium) to achieve the above object in detail as follows.

In the case of fish, fish removes inedible parts such as internal organs, head, fins, and bones, and then knits them into a fillet form using pure meat only and washes them with saline and washes them with saline. Remove the blood and then cut the fillet-shaped meat, which is more preferably cut to the size of 4-5cm, the proper size for ingestion.

In the case of shellfish, boil for 3 to 5 minutes at a temperature of 90-95 ℃, degreased, washed with brine, and remove foreign substances such as sand and clay.

After the above steps, the fish and shellfish are dried to have a water content of about 60%, and then the seasoning sauce is applied to the fish and shellfish and left for about 10 hours at a temperature below 10 ° C. so that the seasoning sauce is evenly smeared on the fish and shellfish. By aging. The seasoning sauce is 20-30% Gochujang, 10-25% starch syrup, 5-8% tomato paste, 4-7% vinegar, 3-6% garlic powder, 3-5% onion powder, 0.5-0.6% MSG Use the included source.

After maturation, fish and shellfish coated with seasoning sauce are filled into cans and vacuum sealed to a level of 15-60 cmHg, then sterilized for 50 to 60 minutes at 117 to 120 ° C. and immediately cooled to prepare a seasoned canned seafood without packing medium. It is done.

On the other hand, the vacuum sealing is carried out using a degassing system equipped with a vacuum degree control and temperature measuring equipment as shown in Figure 2 briefly described as follows.

Close the vacuum control valve in the vacuum tank and start the vacuum pump to start the vacuum pump while checking the inside of the vacuum tank with a vacuum gauge until the pressure reaches 15 to 60 cmHg. If the degree of vacuum is higher than the desired value, the vacuum is controlled by opening the vacuum control valve in the vacuum tank and injecting air to lower the vacuum. In addition, the temperature measurement inside the can uses a heat-resistant temperature sensor that can measure the temperature automatically, which is connected by a wired cable. The installation method inside the can is made by first drilling a hole in the outside of the can and placing a heat-resistant temperature sensor in the center of the inside of the can. It is then plugged into the can, and the adhesive is used to block the outside of the can to completely block the air in and then place it in an airtight sealed seal.

Hereinafter, the present invention will be described in the following Examples and Test Examples. However, these do not limit the technical scope of the present invention.

<Example 1>

Purchasing fresh saury removes invisible parts such as internal organs, head, fins and bones, and knits the flesh to make only pure meat in the form of fillet, and then washes in 3% saline to remove foreign substances and blood, and then removes 4 ~ 5cm Cut to size. Then, dry the saury to 60% moisture, apply seasoning sauce containing red pepper paste 25%, starch syrup 20%, tomato paste 7%, vinegar 5%, garlic powder 5%, onion powder 4%, MSG 0.5% It was left to stand for 10 hours in a refrigerator at 10 ° C. or lower for aging.

After maturation, the seasoned saury was applied to the can, and then sealed using a degassing system as shown in FIG. 2 by adjusting the degree of vacuum in the can to 15-60 cmHg and then using a sterilization pot at a temperature of 117 ° C. to at least F ° = 4. Sterilized and immediately cooled in cold water to give a final product.

<Example 2>

Fresh oysters in shellfish were boiled in water over 90 ° C for 3 minutes, degreased and washed with 3% saline to completely remove nitrogens such as sand and clay.

Then, dry the oyster's moisture content to 60%, apply seasoning sauce containing 25% gochujang, 20% starch syrup, tomato paste 7%, vinegar 5%, garlic powder 5%, onion powder 4%, MSG 0.5%. It was left to stand for 10 hours in a refrigerator at 10 ° C. or lower for aging.

After maturation, the seasoned oyster is applied to the can, and then sealed using a degassing system as shown in FIG. 2 by adjusting the vacuum degree within the can to 15-60 cmHg, and then using a sterilization pot so that F ° = 4 or more at 117 ° C. Sterilized and immediately cooled in cold water to obtain the final product.

<Example 3>

A canned shrimp product was prepared in the same manner as in Example 2, except that shrimp was used as an aquatic product.

<Example 4>

Canned squid products were prepared in the same manner as in Example 1, except that squid was used as a raw material for seafood.

<Test Example 1>

When the canned seafood production by the method of Example 1 to Example 3 canned saury canned, oyster canned, canned shrimp of the present invention prepared by vacuum degree and canned seafood and general aquatic products prepared by conventional methods and measured the results Table 1 summarized.

Table 1. Comparison of sterilization value between the present invention manufactured by vacuum degree and existing canned products (unit F °)

Vacuum degree (cm Hg) Example 1 Example 2 Example 3 60453015 8.167.917.836.60 5.544.574.904.17 7.977.646.606.27 Canned seafood 5.59 3.40 5.86

* 117 ℃ 50 minutes heat treatment

In the case of canned saury of Example 1, the canned saury of Example 1 can be 5.59, and the degree of vacuum 15cmHg of the present invention is 6.60, 30cmHg 7.83, 45cmHg 7.91, 60cmHg 8.16. In the case of canned oysters of Example 2 canned general seafood products 3.40, the vacuum degree 15cmHg of the present invention was 4.17, 30cmHg 4.90, 45cmHg 4.57, 60cmHg 5.54, and the F ° value of the canned shrimp of Example 3 is general The canned seafood was 5.86, the vacuum degree 15cmHg of the present invention was 6.27, 30cmHg was 6.60, 45cmHg was 7.64, 60cmHg was 7.97.

Therefore, the higher the degree of vacuum under the same sterilization conditions, the higher the F ° value, and the higher the degree of vacuum (F °).

As can be seen from the above results, the product of the present invention which gives a degree of vacuum rather than a canned food prepared by the general commercial method has a faster thermal penetration rate, and the higher the vacuum degree, regardless of the raw material, the higher the thermal penetration rate was found.

In addition, to investigate the storage safety of the product of the present invention was carried out for about 4 weeks at 45 ℃ heating conditions, but no microorganisms were detected and canned strain tube was not generated, it was possible to confirm the stability of the product. Therefore, this product has a shelf life and heat penetration rate is faster than the existing product, so the sterilization time is shortened.

<Test Example 2> heat penetration characteristics during sterilization by vacuum degree in the canned saury of Example 1

The heat permeation characteristics during sterilization according to vacuum degree in the canned saury canning of Example 1 were measured and the results are shown in FIG. 3. After adjusting the vacuum degree to 15-60 cmHg, the temperature difference between the temperature in the sterilization pot (RT) and the center temperature (CT) of the product according to the sterilization time was investigated, and the heat transfer characteristics of the water pack manufactured by the general method and in the case of the present invention. As a result of the investigation, it was proved that the higher the vacuum degree, the smaller the value of RT-CT. More specifically, the temperature difference of RT-CT according to vacuum degree when heated at 117 ° C. for 20 minutes shows 60 ° C. in vacuum, 3 ° C. in vacuum, 45 cm Hg in 3.8 ° C., and 15 ° C. in vacuum in 6 ° C. Therefore, the higher the vacuum degree, the less the difference of RT-CT was found. In other words, the heat penetration rate was found to be high.

<Test Example 3> Thermal penetration characteristics during sterilization by vacuum degree in the canned saury of Example 2

The heat penetrating properties during sterilization according to vacuum degree in the canned oyster can of Example 2 were measured and the results are shown in FIG. 4. The graph of the heat penetrating properties of FIG. 4 showed a similar aspect to the heat penetrating properties of the canned saury of FIG. 3 mentioned above. Therefore, the higher the degree of vacuum, the closer the temperature of the contents to the retort temperature and the faster the speed proved. Therefore, the canned product of the present invention has proved that the heat transfer rate is faster than the conventional canned products.

<Test Example 4> Comparison of amino acid composition of canned shrimp of Example 3 and canned shrimp by the conventional manufacturing method

Amino acid is the most important component of aquatic products and its content can be an indicator of quality measurement.

Table 2 below shows the raw materials of the shrimp, except for the raw materials of the shrimp, the canned products of the shrimp of Example 3 of the present invention, and the liquid in the can of the canned shrimp when the water pack is prepared according to a conventional method. The composition of the constituent amino acids was examined and the results were shown.

The amount of amino acid was 13,386 mg / 100 g in the raw material of shrimp, but the amount of the canned shrimp product of Example 3 of the present invention was 17,110 mg / 100 g. This is not an increase in the amount of amino acids, but rather a relative increase due to the decrease in moisture content. In the case of the water pack according to the conventional method, 8,740 mg / 100 g, which is about 50% lower than the product of the present invention. This is because a large amount of juice is added in the conventional method and a considerable amount of the amino acid in the flesh during the heat treatment and sterilization flowed into the juice. This phenomenon was a phenomenon occurring regardless of the raw material, it can be seen that the present invention has an effect of suppressing the loss of nutrients such as amino acids.

Table 2. Comparison of Amino Acid Compositions of Inventive Products and Canned Food Products (mg / 100g)

Amino acid types Raw material condition Example 3 Products General product Essential Amino AcidsHistidineIsoleucineLeucineLysineMethionineCysteinPhenylalanineThreonineTryptophanValine 2706101108958430160550510150640 2507301320960510180720450310870 21045060041031080330320130550 AlanineArginineAspartic acidGlutamic acidGlycineProlineSerineTyrosine 750133014602150870510470460 8801530171034501510430610690 43069011001540590430240330 Total 13,386 17,110 8,740

<Test Example 5>

The hardness of the solids of the canned saury canned food of Example 1 and the commercially available solid saury of the saury canned food, which is manufactured by a conventional method, was measured and the results are shown in FIG. 5. As can be seen in Figure 5 canned saury canned product of Example 1 according to the present invention has a high hardness compared to conventional canned products has a strong texture. As mentioned above, canned products by conventional methods are considered to have softened phenomena due to the liquid being absorbed into the solid tissue in the process of adding a large amount of juice into the can and heat sterilization.

<Test Example 6> Cutting force of the product of Examples 1, 3, 5

Measuring the cutting force of the saury canned food, canned squid, canned shrimp prepared by the method of Examples 1, 3, and 5 and solid products of canned saury, canned squid and canned shrimp products prepared by conventional methods The results are shown in the diagram of FIG. 6. If the cutting force is high, the tissue is hard and strong, but in the case of saury, the general product in the market has a cutting force of 590g, but the present invention was 750g, and in the case of squid, the present invention was about 1500g, compared to general products. 530g was high. In the case of shrimp, the present invention showed about 1.8 times higher value than the general product. Therefore, the product of the present invention was found to have an excellent texture compared to general canned products.

On the other hand, in Figure 6 a is a saury canned food, b is a canned squid, C is a canned shrimp, hatched rods are manufactured in the usual way and canned on the market canned saury, canned squid, canned shrimp, Unmarked bars represent canned saury, canned squid and canned shrimp according to the present invention.

<Test Example 7>

The aroma of shrimp canned food prepared by the method of Example 3 and canned food products on the market in a conventional manner was measured using gas chromatography, and the results are shown in FIG. 7. As can be seen in Figure 7, the canned shrimp product prepared by the present invention was found to have a large amount of volatile components compared to the canned shrimp prepared in a conventional manner and has a large ability to maintain odor. In other words, canned shrimp can be obtained by the conventional method because the fragrance component of the contents leaked into the juice contained in the can. Therefore, it was proved that the products of the present invention contained more inherent aroma components than ordinary canned foods.

As can be seen in the results of the test example, the canned aquatic product of the present invention is light in weight and can transport a large amount of products, thereby reducing logistics costs, and speeding up the heat penetration of solids in cans, thereby reducing energy costs during canning production. There is no liquid inside the can, so the texture of the raw material is unique, there is almost no loss of nutrients, there is no loss of water-soluble components contained in the solid, and the unique color and flavor of the raw material are intact.

Claims (4)

Cutting the fish from which the irreversible portion is removed, applying seasoning sauce, and placing the fish in a can; Sealing the can by adjusting the degree of vacuum inside the can in a degassing system equipped with a degree of vacuum control and a temperature measuring device; A method for preparing seasoned canned seafood without packing medium, comprising the step of sterilizing the sealed can with a F ° value of 4.0 or more. Degassing the shelled shellfish at 90 to 95 ° C. for 3 to 5 minutes and then applying seasoning sauce to the shellfish; Sealing the can by adjusting the degree of vacuum inside the can in a degassing system equipped with a degree of vacuum control and a temperature measuring device; A method for preparing seasoned canned seafood without packing medium, comprising the step of sterilizing the sealed can with a F ° value of 4.0 or more. The seasoning sauce according to claim 1 or 2, seasoning sauce with red pepper paste 20-30%, starch syrup 10-25%, tomato paste 5-8%, vinegar 4-7%, garlic powder 3-6%, onion powder 3-5 Packing method for seasoning canned seafood without packing medium, characterized in that the source containing%, MSG 0.5 ~ 0.6% The method for preparing seasoned canned seafood without packing medium according to claim 1 or 2, wherein the degree of vacuum is adjusted to 15 to 60 cm Hg.