KR20060017049A - A maintaining or improving method in quality characteristics and preservatives of paste bait for fishing - Google Patents

Abstract

The present invention relates to a method for maintaining or improving the quality characteristics and preservation of fishing dough rice cakes, and more specifically, kneaded by adding water to cereal powder, fish meal, gluten or powdered rice cake containing these as a raw material in a container or a wrapping paper The package is sealed and irradiated with radiation.

The method of the present invention is capable of continuous processing after completely packing the dough rice product, and the drying cost is not required during the manufacturing process of powdered rice cake, can reduce the process cost, without the addition of preservatives or high temperature sterilization It can be stored for more than 1 year at room temperature, can be used immediately after opening, and improves biodegradability in the environment.

Description

A maintaining or improving method in quality characteristics and preservatives of paste bait for fishing}             

1 is a diagram showing the dough rice cake stored at room temperature for 6 months after irradiating gamma rays by packaging the dough rice cake in a disposable container according to the method of the present invention.

Figure 2 is a diagram showing the preservation effect of the dough rice rice irradiated gamma rays according to the method of the present invention.

Figure 3 is a view showing the loosening and diffusion effect in the water of the rice cake irradiated gamma rays according to the method of the present invention.

The present invention relates to a method for maintaining or improving the quality characteristics and preservation of the dough for rice cake for fishing.

Rice cake is mainly used as bait for freshwater fishing for crucian carp, carp, pyramid, etc. in Korea and Japan. It is used as bait for sea food or Tango fishing in Japan. The types of rice cakes vary greatly depending on the fishing technique or the type of fish, but they are divided into cereal powder, fish meal, and gluten based on raw materials. The manufacturing process of rice cake consists of pretreatment of raw materials (induced gelatinization and protein denaturation of starch by steaming, roasting, heating, etc.), grinding, molding (powder or granules), drying and packaging. Rice cake is high in carbohydrate and protein content, so when it is commercialized by adding moisture, it is very easy to decay or change in quality.

Rice cake is kneaded in water and used for fishing. The amount of water added in kneading depends on the water absorption of each raw material. Generally, gluten-based rice cakes have high water absorption and high swelling after water absorption, so that the ratio of rice cake powder and water is 1: 2 (weight ratio), and the grain powder has a ratio of rice cake and water of 1: 1 (weight ratio).

Rice cake fishing is relatively easy to purchase and preserve, and there is less objection to touching by hand compared to fishing using live bait such as earthworm or shrimp, but it is also somewhat inconvenient. The biggest inconvenience of rice cake fishing is to knead rice cake every time you fish. In addition, since the mixing ratio of water varies depending on the type of rice cake, the dough is often too soft or too much. Therefore, when supplying pre-kneaded rice cake as a product, consumer demand is expected to be high, but there are many technical problems in distributing this type of product as a product, making it difficult to commercialize it.

The biggest problem of dough rice cake is that its preservation is limited. Rice cakes are rich in nutrients and when they are kneaded in water, microorganisms are easily grown and easily rot or deteriorate. In order to increase the preservation of the dough rice cake, it is essential to control the sterilization and distribution of microorganisms, which is difficult to realize by conventional methods. Therefore, in order to prevent the decay of the rice cake, it is necessary to ensure the level of complete sterilization to sterilize not only ordinary microorganisms but also spores of Bacillus having high heat resistance. In this case, high-temperature autoclaving (based on steam pressure of 15 lb, more than 15 minutes at 121 ℃) should be performed. However, it is difficult to expect effective sterilization effect because of low thermal conductivity and difficulty in penetrating high temperature steam into the interior. In addition, since the physical properties (viscosity, strength, etc.) change due to gelatinization of starch or protein denaturation, which is the main ingredient of rice cake, the quality characteristics inherent in fishing rice cake become worse. In addition, even if effective sterilization is still a problem difficult to exclude microbial contamination in the packaging process.

Another way to inhibit the growth of microorganisms is to use preservatives or preservatives. However, when preservative-added rice cakes are thrown into river waters or lakes, natural preservation is delayed, and the addition of preservatives should be excluded. Cold storage is another method of preserving dough rice cakes. However, refrigeration distribution is not suitable for the distribution structure of rice cakes based on existing fishing stores, and it increases the distribution and logistics costs, which decreases the economic efficiency and grows at low temperatures. Because of this many, it is difficult to maintain the shelf life for more than one month without additional microbial control techniques. In addition, in the case of low-temperature preservation, changes in physical properties such as a decrease in the viscosity of starch are caused, which is not suitable for preserving fishing rice cakes.

For rice cake fishing, the purpose is to raise the fruit by the continuous throwing of rice cake, and it is generally known that the fruit is better than the raw bait. Currently, the amount of rice cakes used in Korea is estimated to be several hundred thousand tons per year, so there is also a great concern about water pollution caused by fishing rice cakes. Rice cakes thrown in rivers or lakes are generally polymer-degradable organic compounds. Moreover, in recent years, the use of proteinaceous raw materials, which are less degradable than vegetable organic matters and have a high risk of deterioration of the water environment, such as an increase in BOD, during biological degradation, has become a problem. Against this backdrop, rice cake makers are selling products with increased biodegradability, but it is difficult to verify their effectiveness because no institutional standards are established and no actual degradability is indicated. In order to increase the biodegradability of poorly soluble organic matter, high molecular weight materials must be decomposed into low molecular weight materials, or high density molecular structures must be converted into structures that can easily invade microorganisms. However, it is difficult to invest in the development or production of biodegradable products due to the characteristics of Korean rice cake producers, which mostly have small and medium sized businesses.

As discussed above, there is a great demand for dough rice products with increased ease of use and biodegradation when the domestic fishing population exceeds 5 million and the preference for rice cake fishing is increasing rather than raw bait. However, the pre-kneaded rice cake products are difficult to commercialize because of the long-term preservation difficult by the current sterilization technology. Therefore, while maintaining or improving the inherent quality characteristics and effects of fishing rice rice, it is urgent to develop long-term preservation at room temperature for more than one year and to develop a dough rice production technology and products that can increase biodegradability.

On the other hand, irradiation technology is a sterilization technology certified by various international organizations (FAO, WHO, IAEA, ICGFI, FDA, etc.) and is currently used in food, public health products, medicines, cosmetics, aseptic and sterile feeds in more than 50 countries. It is a technique practically used for sterilization.

Radiation has the advantage of being able to expect selective sterilization effect while minimizing the quality change of the target product, and does not generate heat and can be sterilized in a completely packaged state to completely prevent secondary contamination in the packaging process. . In addition, high-dose radiation can change the polymer structure of starch or protein in a hydrated state to a low molecular structure, thereby increasing biodegradability in the environment. Using these characteristics of radiation, various technologies and products are being developed in the fields of agricultural products, foods, public health products, feeds, etc. worldwide. Although studies have been reported on solid feeds such as irradiation and sterilization methods (Radiation Physics and Chemistry, Chen, Q., et al., Vol. 57, 329 ~ 330; Korean Journal of Veterinary Research, Kim Serra et al., vol. 41 (2), 219-225), no examples of the application of techniques to enhance the ease of use of fishing rice cakes have been reported.

Accordingly, the present inventors have made efforts to solve the above problems of fishing rice cakes, as a result of irradiating the fishing rice cakes with radiation to maintain or improve the quality characteristics and preservation of dough rice cakes without chemicals or preservatives, and increase the biodegradability It was found that the present invention can be completed.

The present invention is to provide a method for maintaining or improving the quality characteristics and preservation of the fishing rice cake by irradiating the dough rice to improve the preservation, ease of use, biodegradability and quality characteristics of the fishing rice cake.

The present invention provides a method for maintaining or improving the quality characteristics and preservation of the dough for rice cake for fishing.

Hereinafter, the present invention will be described in detail.

The method of the present invention is characterized by irradiating radiation by kneading by adding water to cereal powder, fish meal, gluten or powdered rice cake containing these as a mixed raw material, and then sealingly packing in a container or a wrapping paper.

It is preferable to use gamma rays (γ-rays) or electron beams (β-rays) as the radiation, and more particularly, gamma rays using cobalt-60 as a source. The radiation is preferably irradiated at an absorbed dose of 1 to 30 kGy, more preferably at an absorbed dose of 15 to 20 kGy.

Dough rice cake in the present invention is a powder or granular fishing rice cake made from cereals, fish meal, gluten or a mixture thereof or a semi-finished product containing some water so as to add water so that the water content is 25 to 75% This product includes all products that have been mixed and kneaded and then packaged in appropriate containers such as vinyl, plastic and cans for immediate use in fishing.

As a result of investigating the density of 10 types of powdered rice cakes on the market, microorganisms of 10 ² ~ 10 ⁶ CFU (colony formation unit, agar medium) were distributed per 1g of rice cake, and each powdered rice cake was prepared with the proper physical properties When kneaded and stored at 30 ° C., they exhibited a decayed appearance within one day of storage. Most of the rice cakes made with commercial rice cakes are sterilized by gamma irradiation of 5 ~ 10 kGy, and completely killed at absorbed doses of 10 kGy or more when artificially inoculated with Bacillus subtilis having high radiation resistance to 10 ⁸ / g. It is possible, and the fungus Aspergillus urise is fully sterilized at absorbed doses of 5 kGy and higher at levels 10 ⁷ before irradiation.

In addition, according to the present invention, as the radiation dose increases the radiation dose, the intensity of the grains and fish meal is lowered and the viscosity is somewhat increased, in the case of gluten rice cakes the strength is increased and the viscosity is slightly lowered.

In addition, although the biodegradability of the irradiated dough rice cake according to the present invention is somewhat different depending on the type of each rice cake, the biodegradability of the grain rice, gluten, and diffused pickled rice cake rice cake appears significantly higher than the non-gamma irradiated sample. .

In addition, the radiation irradiated dough rice cake according to the present invention is superior in preference, ease of use and confectionery compared to the product kneaded directly by the user, the amount of use of rice cake is also greatly reduced.

Therefore, the radiation-coated dough rice cake according to the present invention is excellent in sterilization effect and preservation, by controlling the physical properties of the dough rice rice by varying the moisture content and radiation dose to improve the quality, long adhesion time, biodegradability It can be stored for more than one year at room temperature because it is excellent.

Irradiation of the dough rice cake according to the present invention has the advantage that can be carried out at any stage of the production once the dough is made. In particular, in addition to the method of kneading by adding water to the powder or granulated product, since the radiation can be directly irradiated to the semi-product containing moisture before drying, it is possible to reduce the drying cost and the process cost of the facility. In addition, since the radiation sterilization process is not limited to the type of raw material or the moisture of the product, it is possible to produce various types of products.

As the material used for the packaging of the dough rice product, all packaging materials specified in the regulations such as polyethylene, polypropylene, polystyrene, resins, glass, cans, etc. may be used, but the above-mentioned packaging materials are just one example. The content is not limited to this.

Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are merely provided to more easily understand the present invention, and the contents of the present invention are not limited by the examples.

Production Example  : Preparation of Dough Rice Cake

In order to set the amount of water for maintaining proper physical properties in the preparation of the dough rice cake using the irradiation, the following experiments were carried out on 10 commercially available powder and granular rice cake.

The types of rice cakes were purchased from four kinds of cereals, two fish meals, two gluten, and two kinds of diffusible pickles. The mixing ratio of water and rice cake for the manufacture of experimental rice cake rice was based on the addition ratio of water recommended by each rice cake manufacturer, and the indication of the mixing ratio was calculated by the weight ratio of the amount of water added to the rice cake. Powder rice cake and water addition ratio of the dough rice cake used in the experiment is shown in Table 1 below.

The dough of rice cake was added to the rice cake in the ratio of the following Table 1 and immediately stirred, and left to stand at room temperature for 30 minutes to absorb water, which was sealed in 100 g of polyethylene wrapping paper and used in the experiment.

Mixing ratio of rice cake type Sample Number manufacturer Dough Ratio (g) white lead water Cereals One Korea A Company 100 100 2 Korea B Company 100 100 3 Korea C Company 100 120 4 Japanese company A 100 120 Fishmeal 5 Korea D Company 100 100 6 Korea E Company 100 120 gluten 7 Korea F Company 100 180 8 Japanese company B 100 200 Diffusion 9 Korea F Company 100 250 10 Japanese company B 100 250

Experimental Example  : Microbial contamination and shelf life of dough rice

The following experiment was performed to evaluate the microbial contamination and the preservation of the uncooked rice cake prepared for the experiment.

The sample for measuring the microbial distribution of the dough rice cake was prepared by diluting 10 g of dough rice cake in 100 ml of sterile water, stirring at 4 ° C. for 30 minutes, and serially diluting it again in 1/10 units. The prepared samples were plated on Difco's nutrient agar and PDA medium (potato dextrose agar), incubated in a microbial incubator at 30 ° C. for 2 days, and the number of microbial colonies produced was counted. Calculated as the number of microorganisms per gram. At this time, the microorganisms detected in the agar medium were determined to be general bacteria and the microorganisms detected in the PDA medium were mold. The preservation period is expressed in 6 hours (0.25 days) when the volume of the packaged product swells more than 50% of the original volume due to the production of microorganisms or when the growth of mold or bacteria is confirmed by the naked eye.

The results are shown in Table 2.

Microbial Contamination and Shelf Life of Dough Rice Cake type Sample Number manufacturer Degree of microbial contamination (colonized water, g) Retention period (days) General bacteria mold Cereals One Korea A Company 3.75 × 10 ⁵ 2.28 × 10 ³ 0.75 2 Korea B Company 1.49 × 10 ⁶ 7.52 × 10 ³ 0.75 3 Korea C Company 4.33 × 10 ⁶ 1.08 × 10 ⁴ 0.75 4 Japanese company A 6.82 × 10 ⁵ 8.84 × 10 ² 1.00 Fishmeal 5 Korea D Company 5.68 × 10 ⁴ 3.05 × 10 ¹ 1.00 6 Korea E Company 1.93 × 10 ⁴ 2.95 × 10 ¹ 1.25 gluten 7 Korea F Company 4.92 × 10 ² 4.28 × 10 ¹ 1.50 8 Japanese company B 2.46 × 10 ¹ 3.77 × 10 ⁰ 1.50 Diffusion 9 Korea F Company 7.11 × 10 ⁵ 6.55 × 10 ² 0.75 10 Japanese company B 2.37 × 10 ⁴ 8.20 × 10 ¹ 0.75

As shown in Table 2, the general bacterial distribution of cereal rice cakes was the highest at 10 ⁶ / g level, and the distribution of microorganisms was 10 ⁴ / g for diffuse fish and fish meal and 10 ² / g for gluten. The fungal distribution of grain rice cake was 10 ³ / g and the diffusive fish, fish meal and gluten were around 10 ¹ / g. In the case of the same type of product, the degree of microbial contamination of domestic products was higher than that of Japanese products.

In addition, the preservation at room temperature of the pasteurized rice cake without sterilization was about 0.75 days for grain rice cake and diffusion fish, about 1.00 days for fish meal, and 1.50 days for gluten. In cereal grain rice cake, the growth of fungal mycelium and gas swelling were the main rot phenomena, and the growth of fish meal, gluten and diffuse fish was the main rot.

Example  One  : Radiation Sterilization Effect of Dough Rice Cake

In order to evaluate the radiation sterilization effect of the rice cake prepared for the experiment, the following experiment was performed.

In the radiation sterilization experiments of commercial rice cakes, all samples were completely sterilized at gamma-irradiation doses ranging from 5 to 10 kGy. However, as shown in the experimental example, the distribution of general bacteria and molds of commercial rice cakes was 10 ⁶ CFU / g ~ 10 ³ CFU / g, so it was necessary to reset the irradiation dose to set the actual industrial sterilization process. In other words, microbial contamination may be higher due to changes in raw materials or processes during the manufacture of dough rice cakes. Therefore, in order to select a safe sterilization range, it was necessary to set sterilization conditions under conditions of artificially increasing microbial density.

Therefore, in this experiment, the microorganisms were cultured and then gamma-ray sterilization experiments were performed by inoculating the dough rice cake to the level of general bacteria 10 ⁸ / g, mold 10 ⁷ / g.

Experimental strains include Bacillus resistant to the radiation of a large aerobic bacteria subtilis (Bacillus subtilis) and fungus Aspergillus duck claim (Aspergillus oryzae ) was used. Bacillus subtilis was inoculated in Doughco's Nutrient broth cultured at 37 ° C for 48 hours in battered rice cake, and Aspergillus ducke was finally diluted with distilled water by sprinkling powdery spores. Inoculation.

Irradiation was performed to obtain absorbed doses of 5, 10, 15, and 20 kGy at a dose rate of 70 Gy per minute at room temperature using a source of 100,000 Ci, Co-60 gamma irradiation at the Korea Atomic Energy Research Institute. The error of the total absorbed dose was ± 0.2 kGy. After irradiating gamma rays, a sample for microbial analysis was prepared in the same manner as in the experimental example, and then plated on agar plate and PDA medium and incubated at 30 ° C. and 37 ° C. for 2 days, respectively. Colonies isolated from agar medium were counted as Bacillus subtilis and colonies isolated from PDA medium as Aspergillus urise.

The results are shown in Table 3.

Bactericidal Effect of Bacteria and Molds of Dough Rice Cake (Sample No. 1) by Gamma Irradiation Gamma-irradiation dose (kGy) Survival Microbial Count (colon / g) Bacillus subtilus Aspergillus Orize 0 1.24 × 10 ⁸ 1.16 × 10 ⁷ 5 5.38 × 10 ⁴ 0 10 2.06 × 10 ⁰ 0 15 0 0 20 0 0

As shown in Table 3, the Bacillus subtilis seuneun decreased in the density distribution of the irradiation level in all 10 ⁸ 10 ⁰ Unit by irradiation of 10-kGy, were completely dead in 15 kGy. The fungus Aspergillus duckase was completely sterilized by irradiation of 5 kGy at the 10 ⁷ level before irradiation. This result was similar in other samples.

Therefore, it can be seen that the sterilization effect of the radiation-produced rice cake according to the present invention is excellent.

Example  2  : Microbiological Preservation of Dough Rice Cake by Irradiation

In order to determine the preservation of the sterilized rice cake sterilized by gamma irradiation, the following experiment was performed.

While the gamma-irradiated and gamma-irradiated samples were stored in a constant temperature at 30 ° C., the degree of expansion of the wrapping paper due to the growth of general bacteria and gas generation was measured. At this time, the proliferation test of the general bacteria was based on the microbial measurement method of the above experimental example, the degree of expansion of the product by the gas production was calculated by the following equation (1).

In addition, the general dough rice cake stored at 30 ° C. for 1 day without gamma-ray irradiation and 15 kGy gamma-ray were compared to photographic dough rice rice stored for 6 months.

Degree of expansion = (volume of packaging after storage for a period) / (volume of initial packaging)

The results are shown in Tables 4, 5 and 2, respectively.

Growth of Bacillus subtilis of Dough Rice Cakes (Sample Nos. 1 and 9) Irradiated with Gamma Rays division Irradiation dose (kGy) Retention period 0 days 1 day 2 days 10 days 30 days 2 months 3 months 6 months Sample 1 0 1.2 × 10 ⁸ 2.6 × 10 ⁸ 7.6 × 10 ⁸ - - - - - 5 5.4 × 10 ⁴ 3.7 × 10 ⁴ 2.5 × 10 ⁴ 6.9 × 10 ⁴ 8.9 × 10 ⁴ 5.2 × 10 ⁴ - - 10 2.1 × 10 ⁰ 2.8 × 10 ⁰ 2.5 × 10 ⁰ 0 0 0 0 0 15 0 0 0 0 0 0 0 0 20 0 0 0 0 0 0 0 0 Sample 9 0 1.3 × 10 ⁸ 2.2 × 10 ⁸ 4.3 × 10 ⁸ - - - - - 5 4.8 × 10 ⁴ 2.2 × 10 ⁴ 8.9 × 10 ³ 2.7 × 10 ⁴ 6.8 × 10 ⁴ 4.9 × 10 ⁶ - - 10 3.5 × 10 ⁰ 1.1 × 10 ⁰ 2.5 × 10 ⁰ 0 0 0 0 0 15 0 0 0 0 0 0 0 0 20 0 0 0 0 0 0 0 0

※ 1)-: No more measurement due to complete corruption

   2) Colony Formation Unit (CFU) shows the number of colonies of microorganisms growing on the agar plate of the plate.

Gas Generation of Dough Rice Cake (Sample Nos. 1 and 9) Irradiated with Gamma Rays division Irradiation dose (kGy) Retention period 0 days 1 day 2 days 10 days 30 days 2 months 3 months 6 months Sample 1 0 1.0 1.4 2.2 - - - - - 5 1.0 1.0 1.0 1.3 1.7 - - - 10 1.0 1.0 1.0 1.1 1.1 1.0 1.1 1.1 15 1.0 1.0 1.0 1.1 1.0 1.1 1.1 1.1 20 1.0 1.0 1.0 1.1 1.1 1.1 1.1 1.1 Sample 9 0 1.0 1.3 1.9 - - - - - 5 1.0 1.0 1.0 1.2 1.6 - - - 10 1.0 1.0 1.0 1.1 1.0 1.1 1.2 1.2 15 1.0 1.0 1.0 1.0 1.0 1.1 1.1 1.1 20 1.0 1.0 1.0 1.0 1.1 1.1 1.1 1.1

※-: No more measurement due to complete corruption

As shown in Table 4, Table 5 and Figure 2, the sample that did not irradiate gamma rays started microbial growth immediately after storage, and the expansion due to gas generation proceeded substantially before and after the first day of storage. In the sample irradiated with 5 kGy of gamma rays, microbial sterilization was performed in 4 log units, and microbial growth was not observed until 1 week before and after storage. In the sample irradiated with gamma-ray 10 kGy, some viable microorganisms were observed immediately after gamma-ray irradiation, but after irradiation, the viable microorganisms did not adapt to the environment and gradually died. However, gamma-irradiation of 15 kGy would be appropriate to expect safe sterilization.

Therefore, since the radiation-dough dough rice according to the present invention was not observed for the next six months storage of microorganism growth and gas generation, it can be seen that it is excellent storage properties and safe storage for the next year.

Example  3  : Irradiation Dough Rice Cake Properties  change

In order to evaluate the effect of irradiation on the change of physical properties of dough rice cake, the most important quality characteristic of fishing rice cake, the following experiment was conducted.

1. tightness and Adhesion

20 g of the rice cake rice cake was cut into a 2 cm-high shaped cylindrical tube of 2 cm in diameter , and mechanical properties were measured using a texture analyzer (TA.XT2i , SMS Co. LTD., England). Samples were repeatedly measured 10 times for each test zone. The measurement conditions of the physical properties were crimped at a strain of 25% at a test speed of 2.0 mm / sec using a p / 10 probe, and the amount of force-time curve (+ The maximum force obtained in the region of) is represented by the hardness, and the maximum force obtained in the negative region is represented by the stickiness.

The mechanical properties of the fish meal (Sample No. 5), Gluten (Sample No. 8), Diffuse pickling agent (Sample No. 9) according to gamma irradiation are shown in Table 6.

Changes in the Properties of Dough Rice Cakes Irradiated with Gamma Rays Sample Number Irradiation dose (kGy) Hardness (g) Stickiness (g) Sample 5 (fish meal) 0 416.3 -50.5 10 507.9 -63.8 20 148.0 -66.4 Sample 8 (Gluten) 0 124.1 -37.6 10 136.3 -26.2 20 146.4 -24.7 Sample 9 (Diffuse Control) 0 109.3 -36.3 10 116.5 -37.9 20 118.7 -41.2

As shown in Table 6, the dough rice cake containing fish meal (Sample 5) as the main raw material, as the gamma-irradiation dose increased, the firmness was lowered, so that the overall physical properties were soft and the adhesion was relatively increased. Cereal rice cakes made from cereals were similar to fishmeal, but the variation was not large. On the other hand, gluten (sample 8) -based battered rice cakes had higher firmness and lower adhesion as gamma-irradiation dose increased. Diffusion control agent (Sample 9) tended to increase both firmness and adhesion.

Therefore, the dough rice cake according to the present invention can be used to improve the quality by controlling the physical properties of the dough rice cake by changing the moisture content and the radiation dose.

2. loosening and diffusion effect

Take 2g each of the rice cakes irradiated with gamma rays and the rice cakes irradiated with gamma rays to make a bean shape, attach them to a fishing needle (carp needle 6) and place them in a test tube filled with water to observe the degree of loosening over time.

The results are shown in FIG.

As shown in FIG. 3, the fishmeal rice cake (sample 5) which did not irradiate gamma rays fell from the needle after 30 minutes, but the fishmeal rice cake irradiated with gamma rays was attached to the needle until about 45 minutes, and the grain rice rice cake was similar to fishmeal.

Gluten-free rice cake (Sample 8) was completely loosened from the needle within 10 minutes of irradiation with gamma rays, and adhered to 15 minutes without irradiation with gamma rays.

Diffuse sequestration (Sample 9) was released from the needle within 5 minutes without irradiating gamma rays, but with gamma rays irradiated to around 8 minutes.

Gluten and diffuse fish are commonly used for middle layer fishing. If gamma-irradiation is not performed, the release of the diffusion pickling agent is much faster than gluten, and the picking effect is inferior.However, gamma-irradiation releases the gluten faster and the release of the diffusion pickling agent may be delayed to balance the two baits. You can expect the fruit. On the other hand, grains and fishmeal rice cake is mainly a fishing technique to sink the bait to the floor, the rice cake is soft, but is good to attach for a long time. In the grains and fishmeal rice cakes irradiated with gamma rays, the effect of prolonged adhesion was observed.

Example  4  : Irradiated Dough Rice Cake Biodegradability  evaluation

In order to evaluate the biodegradation of the irradiated dough rice cake, the following experiment was performed.

After irradiating and irradiating gamma ray to the dough rice cake prepared in the above preparation example, 2g each of rice cake rice was stirred and stirred in 50 ml of sterile water, and then inoculated with Bacillus subtilis so that the density of the microorganism was 10 ⁶ / ml. The cells were incubated for 3 days in a shaker at 37 ° C. The culture solution was filtered on a filter paper (Whatman paper No. 2), and then the remaining amount of drying was measured to calculate biodegradation from Equation 2 below.

The results are shown in Table 7.

% Biodegradation = [(dry weight of initial sample-dry weight of culture) / (dry weight of initial sample)] × 100

Biodegradability of Dough Rice Rice Irradiated with Gamma Rays (%) Sample Number Irradiation dose (kGy) Biodegradability (%) Sample 3 (grains) 0 32.1 10 35.6 20 39.4 Sample 7 (Gluten) 0 27.5 10 38.4 20 44.1 Sample 10 (Diffuse Control) 0 30.6 10 37.2 20 48.3

As shown in Table 7, the biodegradability of the dough-based rice cake (sample 3) using grains increased about 10% at 10 kGy and about 20% at 20 kGy. The biodegradability of gluten (sample 7) and diffusion pickling agent (sample 10) was higher than that of the 20 kGy gamma-irradiated sample by more than 50%. In particular, gluten dough rice cake is known to have a great effect on the environmental pollution as a proteinaceous material.

Therefore, it can be seen that the biodegradability of the rice cake irradiated with radiation according to the present invention is excellent.

Example  5  : User Evaluation of Irradiated Dough Rice Cake

In order to make the user directly use the irradiated dough rice cake and compare it with the general rice cake, the following experiment was performed.

The consumer evaluation was conducted by dividing the test group of 20 members of the fishing clubs in the neighborhood of Daejeon randomly into 10 groups.

For the use of rice cake, the gamma-irradiated sample and the non-irradiated sample were used two times, one time each (four times). Since the use of rice cakes differs depending on the fishing technique, the dough-based rice cakes made from cereals and fishmeal were used for traditional fishing where the rice cakes settled to the bottom, and the dough-rice rice cakes made from gluten and diffused fish were subjected to middle-layer fishing.

Preference, ease of use, and confectionery were evaluated on a five-point scale (1 point very bad to 5 points very good).

Irradiated rice cakes were supplied with powdered rice cakes for direct mixing by consumers. Irradiated rice cakes were supplied with rice cakes (Fig. 1) preserved for six months by irradiation with gamma rays of 15 kGy. The rice cake was supplied as unlimited as the tester wanted, and the amount of rice cake was used in the total weight of the rice cake and the remaining amount of rice cake was subtracted and converted into dry solids and compared with the amount of rice cake used by one person per hour.

The results are shown in Table 8.

User Reviews of Gamma Irradiation Dough Rice Cake Sample classification Preference (five-point scale) Ease of Use (5-point Scale Method) Cho (five-point scale) Rice cake consumption (g / hour / person) Sample 2 (grains) Control 3.4 3.2 3.6 61.7 15 kGy probe 4.6 4.8 3.9 46.3 Sample 5 (fish meal) Control 3.6 3.3 3.6 51.7 15 kGy probe 4.2 4.9 3.9 40.9 Sample 7 (Gluten) Control 3.4 2.8 3.7 53.2 15 kGy probe 4.5 4.9 4.3 39.8 Sample 9 (Diffuse Control) Control 3.2 3.1 3.7 47.6 15 kGy probe 4.4 4.8 4.3 38.5

As shown in Table 8, the kneaded rice cake which was preserved for 6 months at room temperature by irradiating gamma rays of 15 kGy, obtained a higher rating than the product kneaded by the user directly with the same raw material. In particular, in terms of ease of use, most users rated the rice cake irradiated with radiation very well. On the other hand, when comparing the amount of rice cake used, the amount of rice cake used in the pre-kneaded package was reduced to 20 ~ 25% by dry weight compared to rice cake supplied as powder.

Therefore, the radiation-dough dough rice cake according to the present invention is excellent in preference, ease of use and confectionery, and can reduce the environmental pollution by more than 50% by reducing the amount of rice cake used.

In the method of the present invention, by irradiating the radiation rice cake for fishing, it is possible to continue processing after completely packing the dough rice product, and the drying cost is not required during the manufacturing process of the powder rice cake, it is possible to reduce the process cost, preservatives It can be preserved for more than 1 year at room temperature without physical pretreatment such as addition or high temperature sterilization, can be used immediately after opening, and improves biodegradability in the environment.

In addition, by reducing the use of rice cake to reduce the water pollution caused by the increase in the use of rice cake in fishing, it is possible to develop a variety of products can improve the added value of the rice cake products for fishing, and contribute to import substitution and export increase Can be.

Claims (7)

Method of maintaining or improving the quality characteristics and preservation of the dough for fishing by irradiating the dough rice. The method of claim 1, wherein the radiation is gamma ray (γ-ray) or electron beam (β-ray). The method according to claim 1, wherein the radiation is irradiated at an absorbed dose of 1 to 30 kGy. The method according to claim 3, wherein the radiation is irradiated at an absorbed dose of 15-20 kGy. 2. The method of claim 1, wherein the dough rice cake is a powder or granular fishing rice cake made from cereals, fish meal, gluten or a mixture thereof, or a semi-finished product and processed product containing some water as raw materials. How to maintain or improve the quality characteristics and preservation of dough rice. 6. The method according to claim 5, wherein the semi-finished product has a water content of 25 to 75%. The method of claim 1, wherein the quality characteristics are the firmness, adhesion, loosening and diffusing property, and biodegradability of the dough rice cake.

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