KR20100078720A - A method for preparing squid spice pulgogi showing improved quality and advanced preservation - Google Patents

Abstract

PURPOSE: A method for preparing spiced retort-packed squid is provided to improve the quality of retort food and eliminate microorganisms, and to improve safety and the taste of the food with optimized heating and sterilizing time. CONSTITUTION: A method for preparing spiced retort-packed squid includes the following steps: cutting squid into 1 cm pieces after trimming the squid; preparing seasoning by mixing Welsh onion, garlic, dark soy sauce 2 ~ 5 weight%, red pepper paste 10 ~ 20 weight%, cayenne pepper 5 ~ 10 weight%, daucus carota 3 ~ 8 weight%, chungju 8 ~ 12 weight%, starch syrup 3 ~ 7 weight%, sugar 3 ~ 7 weight%, powdered sesame mixed with salt 2 ~ 7 weight%, sesame oil 2 ~ 7 weight%, salt 1 ~ 4 weight%, ground pepper 1 ~ 4 weight%, and Prunus mume extract 1 ~ 4 weight%; packing the squid after mixing the squid with seasoning; sterilizing the food for 10 ~ 50 minutes; and freezing the sterilized retort package.

Description

A method for preparing squid spice pulgogi showing improved quality and advanced preservation}

The present invention relates to a squid seasoned bulgogi retort food and its manufacturing method optimized heat sterilization time.

[Document 1] Park Il-woong. Bacterial Investigation of Retort Pouch Chuo Tang and Miso Soup Korean J. Food & NUTR. 11 (4). 431-436. 1998

[Reference 2] Lee Eung-ho et al. A Study on Processing and Quality Stability of Retort Pouch Foods. Bull. Korean Fish. Soc. 19 (2), 109-1177, 1986

[Document 3] Kang Kyung-tae et al. Development of Seasoned Dried Squids. Korean Society of Applied Life Science. 50 (2), 116-120, 2007

[4] Kim, SM et al., The development of squid (Todarodes pacificus) sik-hae in Kang-Nung district. 1.the effects of fermentation temperatures and periods on the properties of squid sik-hae. B. Korean Fish. Soc. , 27 , pp215-222, 1994

Document 5 Pharmaceutical Pharmaceutical Society of Japan, Standard methods of analysis for hygienic chemists with commentary . Kyumwon Publishing Co., Tokyo. Japan, p 62-63, 1980

Retort food is an all-rounder with everything modern food has to offer, including short cooking times, simplicity and safety. In particular, in terms of ease of use and safety, retort food is a 21st century food. It's easy to think of a pouch-style curry or jjajang, but in fact, there are many different types of retort food. After filling food into a specially made container such as a retort pouch or a molding container, heating, pressurizing and sterilizing in a retort may be defined as belonging to a retort food. Therefore, curry, heath, miso, rice porridge, soup, soup, soup, stew, hot pot, soup, which are manufactured, processed or cooked in a single-layer plastic film or metal foil or in a multi-layered container and molded into pouches and other shapes Meat and meat cooked products are a group of retort foods. Retort food, an advanced form of conventional canned food, is an instant food that is edible by a direct or simple cooking method, has high preservation, and is easy to carry and transport. The main customers are elementary school students, middle and high school students, preschool children, 20 years old and housewives, and the most frequent eating order is curry (56%), jjajang (33%), rice bowls (3%), high rice (2%), and bamboo shoots. (2%) showed high preference for curry and soybean paste (Park Il-woong. Bacterial survey of retort pouch chu-tang and woojang miso soup. Korean J. Food & NUTR. 11 (4). 431-436. 1998).

The retort pouch is thinner and flatter than a bottle or metal tube, so the heat penetration time to the center of the contents is faster during sterilization. Therefore, the sterilization time can be shortened to prevent loss of nutrients or quality of the contents. In addition, due to the low cost of packaging materials, production costs are lowered and long-term preservation is possible without using food additives such as disinfectants and preservatives (Lee Eung-Ho et al. A study on the processing and quality stability of retort pouch food. Korean Fish.Soc. 19 (2), 109-1177, 1986).

Squid is self-sufficient and is a very suitable seafood for the food industry. Squid Bulgogi is a peeled squid that is finely chopped and seasoned with red pepper paste. Squid contains taurine, which is one of the amino acids, compared to other fish. In particular, it is known as a good food for women with anemia, menopause, menopause. In addition, squid is a high-quality protein source, and since it is an animal protein, it is rich in amino acids such as lysine, threonine, and tryptophan in grains such as rice and wheat, which are staple foods. Increasing social involvement of modern social family members and the fast-paced social system have resulted in the demand for foods that are ready to be cooked quickly. For this reason, diversification of products is required, and in order to survive in domestic and overseas markets, the necessity of securing market advantage by improving quality and developing new concept products is on the rise. Retort foods have several advantages, such as canning, by allowing them to be distributed at room temperature and providing simplicity and commercial sterility. Although squid bulgogi is sold as a dish in some restaurants, it has not been commercialized as a processed product (Kang Kyung-tae et al. Development of seasoned dried squid using squid. Korean Society of Applied Life Science, 50 (2), 116 ~ 120, 2007)

Therefore, the present inventors confirmed the conditions of optimizing the heat sterilization time of the squid seasoned bulgogi retort food, the safety and taste of the squid seasoned bulgogi retort food manufactured according to this, and confirmed the superiority of the improved squid seasoned bulgogi retort food The invention was completed.

In order to carry out the above object, the present invention provides a method of producing a squid seasoned bulgogi retort food prepared by optimizing the heat sterilization time.

In detail

1) the first step of removing the non-edible portion of the cuttlefish cut into horizontal × vertical (1 cm × 1 cm);

2) green onion, garlic, ginger and carrot finely chopped, red pepper paste 10-20% by weight, red pepper powder 5-10% by weight, soy sauce 2-5% by weight, green onions 3-7% by weight, garlic 3-7% by weight, ginger 1 ~ 4% by weight, carrots 3-8%, sake 8-12%, starch syrup 3-7%, sugar 3-7%, sesame salt 2-7%, sesame oil 2-7%, salt 1- A second step of preparing a seasoning by mixing 4% by weight, 1-4% by weight of pepper powder and 1-4% by weight of the stock of plum;

3) a third step of packing 100 ~ 500 weight in a retort wrapping paper after mixing the seasoning of the second step and the fine squid of the first step;

4) Put the retort wrapping paper filled with the mixture of the spice and the squid of the third step in the retort sterilizer, at 100 ℃ ~ 200 ℃, 1 kgf / cm ² ~ 5 kgf / cm ² , for 10 minutes to 50 minutes Sterilizing the F value by the fourth step;

5) squid seasoning bulgogi retort food comprising the fifth step of cooling the retort wrapping paper sterilized in the fourth step at 1 kgf / cm ² ~ 5 kgf / cm ² for 1 to 50 minutes It provides a manufacturing method.

Hereinafter, the present invention will be described in more detail.

Referring to the production of squid seasoned bulgogi retort food according to the present invention in detail,

1) the first step of removing the non-edible portion of the cuttlefish cut into horizontal × vertical (1cm × 1cm);

2) green onion, garlic, ginger and carrot finely chopped, red pepper paste 10-20% by weight, red pepper powder 5-10% by weight, soy sauce 2-5% by weight, green onions 3-7% by weight, garlic 3-7% by weight, ginger 1 ~ 4% by weight, carrots 3-8%, sake 8-12%, starch syrup 3-7%, sugar 3-7%, sesame salt 2-7%, sesame oil 2-7%, salt 1- 4% by weight, 1-4% by weight of pepper powder and 1-4% by weight of plum stock, preferably 12-16% by weight of red pepper paste, 6-8% by weight of red pepper powder, 3-4% by weight of soy sauce, 4-6% by weight of green onion, Garlic 4-6 wt%, Ginger 2-3 wt%, Carrot 4-6 wt%, Cheongju 9-11 wt%, Starch syrup 4-6 wt%, Sugar 4-6 wt%, Sesame salt 4-6 wt%, Sesame oil A second step of preparing a seasoning by mixing 4 to 6% by weight, 1 to 2% by weight of salt, 1 to 2% by weight of pepper powder, and 1 to 2% by weight of plum stock;

3) a third step of mixing the seasoning of the second step and the fine cut squid of the first step and packing 100 to 500 weight, preferably 100 to 200 weight in a retort wrapping paper;

4) Put the retort wrapping paper filled with the mixture of the seasoning and the squid of the third step in the retort sterilizer, at 100 ℃ ~ 200 ℃, preferably 100 ℃ ~ 120 ℃, 1kgf / cm ² ~ 5kgf / cm ² , preferably (4) adjusting the F value to 3 to 12 by sterilizing at 1 kgf / cm ² to 2 kgf / cm ² for 10 minutes to 50 minutes, preferably 10 minutes to 20 minutes;

5) 1 kgf / cm ² ~ 5 kgf / cm ² , preferably 1 kgf / cm ² ~ 2 kgf / cm ^2, retort wrapping paper sterilized in the fourth step, 1 minute to 50 minutes, preferably Provides a manufacturing method for preparing a squid seasoning bulgogi retort food, characterized in that it comprises a fifth step of cooling for 10 to 20 minutes.

Retort packaging is defined in the present invention is characterized in that it comprises a single-layer plastic film or metal foil or a container molded into a pouch and other shapes by bonding them in multiple layers.

In addition, the present invention provides a squid seasoned bulgogi retort food with improved quality and improved shelf life obtained by the manufacturing method.

The storage temperature of the squid seasoned bulgogi retort food defined in the present invention is characterized in that it comprises 10 ℃ to 40 ℃, preferably 25 ℃ to 35 ℃.

The F value defined in the present invention represents a heat treatment value for killing 100% of microorganisms over time at 115 ° C.

As a result of performing pH, acidity, volatile basic nitrogen (VBN), chromaticity, and microbial water sensory evaluation on squid seasoned bulgogi retort food prepared to optimize heat sterilization time using the F value of the present invention, It was confirmed that the optimum condition was shown in 6, and the storage experiment conducted to confirm the effect of temperature on the storage of the squid seasoned bulgogi retort food prepared using the optimized heat sterilization time, the increase in the volatile basic nitrogen content in the 25 ℃ section The amount of decrease in color and color was decreased, and since microorganisms were not detected at all, it is possible to confirm the excellence with respect to the improvement of pain, such as safety and taste improvement.

In order to find the optimum heat sterilization time, the method for preparing the squid seasoned bulgogi retort food of the present invention performs pH, acidity, volatile basic nitrogen (VBN), chromaticity, microbial water test, and sensory evaluation for optimal heat sterilization time. As a result, the squid seasoned bulgogi retort food was prepared according to the time, and the storage experiments on the effect of the temperature during storage showed that the increase in the amount of volatile nitrogen and the decrease in the chromaticity were small at the storage temperature of 25 ° C. By confirming that this is not detected, the squid seasoned bulgogi retort food of the present invention can improve the food value as an advantage of having a quality improvement can contribute to the health of the people.

Hereinafter, the present invention will be described in detail with reference to the following examples and experimental examples.

However, the following reference examples, examples and experimental examples are merely to illustrate the invention, the content of the present invention is not limited by the following reference examples, examples and experimental examples.

Reference Example 1. Preparation of Sample

Frozen squid used in the present invention is a sugar squid in Gangneung-si Jumunjin Suhyup, sugar (white snow, white sugar), plum juice (plum extract tea, BOHAE), Cheongju (cannon, Baesang noodles stock), red pepper powder (suncho, Saimedang food), salt ( White bear flower salt, Cheon Il Sang), starch syrup (Old syrup syrup, Ottogi), sesame salt (fried roasted sesame seeds, Gyeongcheon food), black pepper powder (pure pepper, Ottogi), soy sauce (spring soy sauce, sampyo), sesame oil (dark sesame oil, white snow oil) , Gochujang (Sunchang, Chungjungwon), ginger (Nonghyup), garlic (Nonghyup), onion (Nonghyup) and leek (Nonghyup) was used to buy.

Reference Example 2. Reagents, Instruments, and Devices

TCA (40243-00, Kanto chemical co., Japan) was used as the reagent used in the experiment, pH meter (Mettler Toledo, SevenEasy pH, Switzerland), retort sterilizer (STERI-ACE, PRS-40-1, Ltd.) And other experimental instruments and devices.

Example 1 Preparation of Squid Seasoned Bulgogi Retort Food

The squid seasoned bulgogi retort food was manufactured using the material of the said reference example 1 as follows.

Thaw 10 kg of squid and clean leeks, garlic, ginger, and carrots to remove any debris.

A first step of removing the non-edible portion of the thawed squid and cutting it cleanly and then cutting it into horizontal x vertical (1 cm x 1 cm); Green onions, garlic, ginger and carrots finely chopped, red pepper paste 12-16% by weight, red pepper powder 6-8%, soy sauce 3-4%, green onions 4-6%, garlic 4-6%, ginger 2-3 Weight%, Carrot 4-6%, Cheongju 9-11%, Starch syrup 4-6%, Sugar 4-6%, Sesame salt 4-6%, Sesame oil 4-6%, Salt 1-2% A second step of preparing a seasoning by mixing in 1% to 2% by weight, 1 to 2% by weight of red pepper powder; A third step of mixing the seasoning of the second step and the finely cut squid of the first step and then packing the retort wrapper; A fourth step of placing the retort wrapping paper filled with the seasoning and squid of the third step in a retort sterilizer and sterilizing at 115 ° C. at 1.2 kgf / cm ² for 25 minutes; Squid seasoning bulgogi retort food, characterized in that it comprises a fifth step of cooling the retort wrapping paper sterilized in the fourth step at 1.5 kgf / cm ² for 10 minutes.

The most characteristic feature of the retort sterilizer STERI-ACE (Sterile-Ace), by cooking and sterilizing the retort food with air-steam, evenly sterilize the food within the temperature deviation within the chamber ± 1 ℃, energy saving effect By adopting a two-stage sterilization method, it is possible to sterilize accurately while preventing food deterioration by preventing heat deterioration without increasing overheating of the food surface from the beginning, and also prevents retort smell and discoloration. Also, it can be used for sterilization of packaged food such as vacuum cooked food, LL chilled food, retort food, packaged food, bottled food, canned food, etc., and deformation of packaging materials (pouches, molding containers) by pressurizing the appropriate pressure according to sterilization temperature. Do not give.

1-1. Preparation of Squid Seasoning Bulgogi Retort Food of F value 3

In order to confirm the optimal heat sterilization time of the squid seasoned bulgogi retort food was prepared squid seasoned bulgogi retort food according to the conditions shown in Table 1. The squid seasoned bulgogi retort food was prepared using the method described above, but the squid seasoned bulgogi retort food (hereinafter, referred to as “SSP-3”) was manufactured according to the conditions of F value 3 in Table 1 below.

1-2. Preparation of Squid Seasoning Bulgogi Retort Food of F value 6

Squid seasoned bulgogi retort food (hereinafter referred to as "SSP-6") was prepared according to the same method as described in Example 1-1, but in accordance with the conditions of F value 6 in Table 1 below.

1-3. Preparation of Squid Seasoning Bulgogi Retort Food of F value 9

Squid seasoned bulgogi retort food (hereinafter, referred to as "SSP-9") was prepared according to the same method as described in Example 1-1, but in accordance with the conditions of F value 9 in Table 1 below.

1-4. Preparation of Squid Seasoning Bulgogi Retort Food of F value 12

Squid seasoned bulgogi retort food (hereinafter referred to as "SSP-12") was prepared according to the same method as described in Example 1-1, but in accordance with the conditions of F value 12 in Table 1 below.

F value Time (minutes) ¹⁾ Fo-off ²⁾ 3 23 4.1 6 30 6.4 9 36 10.3 12 43 13.1 1) Time measured at each F value
2) Time when cooling starts to 100 ℃

Experimental Example 1. Measurement of pH and Acidity of Squid Seasoned Bulgogi Retort Food

PH measurement of the squid seasoned bulgogi retort food (SSP-3, SSP-6, SSP-9 and SSP-12) prepared by the method of Examples 1-1 to 1-4 was measured in accordance with the method such as laver ( Kim, SM et al., The development of squid (Todarodes pacificus) sik-hae in Kang-Nung district.1.The effects of fermentation temperatures and periods on the properties of squid sik-hae.B. Korean Fish.Soc., 27, pp 215-222, 1994).

PH measurement of the squid seasoned bulgogi retort food (SSP-3, SSP-6, SSP-9, and SSP-12) prepared by the method of Examples 1-1 to 1-4, take 10 g of the sample and 20 ml of distilled water After homogenization by addition, it was measured by pH meter (Mettler Toledo, SevenEasy pH, Switzerland). For acidity, 45 ml of distilled water was added to 5 g of the sample, shaken, and 0.1 ml NaNOH was added to convert the titer required ml until the pH reached 8.3.

Acidity was calculated according to the following equation.

Activity (%) = (0.1N NaOH consumption × NaOH factor × 0.009 × Dw × 100) / sample amount (g)

Measurement of pH change during storage of squid seasoned bulgogi retort food (SSP-3, SSP-6, SSP-9 and SSP-12) prepared by the method of Examples 1-1 to 1-4 at 35 ° C for 42 days As a result, as shown in Figure 1, the initial pH was 5.7-5.9, but there was no significant difference between the samples, but the overall pH tended to decrease with increasing storage period. In addition, as the value of F value increased, the pH tended to decrease, and at 42 days of storage, SSP-12 retort food showed the lowest value of pH 4.8, and SSP-3 and SSP-6 retort food showed pH 5.3, which is a significant difference. Was not confirmed.

In addition, the measurement results of the acidity of the squid seasoned bulgogi retort food (SSP-3, SSP-6, SSP-9 and SSP-12), as shown in Figure 2, the initial acidity is 2.2-2.6% as the F value value increases Contrary to the pH change, the acidity increased with increasing storage period, but no significant change was observed.

Experimental Example 2. Measurement of volatile basic nitrogen (VBN) content of squid seasoned bulgogi retort food

Volatile base nitrogen content is measured by microdiffusion using a conway unit (Pharmaceutical Society of Japan, Standard methods of analysis for hygienic chemists with commentary.Kyumwon Publishing Co., Tokyo.Japan, p. 62-63, 1980) It was.

In other words, take 2 g of the sample, add 16 ml of distilled water, add 20% trichloroacetic acid (TCA), crush it well, and leave it for 10 minutes. After centrifugation, the supernatant is taken and used as a sample. Put 1 ml of boric acid absorbent in the inner compartment of Conway unit, 1 ml of the sample solution and saturated potassium carbonate solution in the outer chamber, close the lid of the Conway unit, leave at 37 ° C for 80 minutes, and titrate with 0.01 N HCl solution to give VBN value in mg%. It was.

The volatile basic nitrogen content was calculated according to the following equation.

Volatile basic nitrogen content (mg%) =

[0.14 × (sample-to-constant) × 20 × 0.01 N HCl factor × 100] / sample volume (g)

The volatile basic nitrogen content of the squid seasoned bulgogi retort food (SSP-3, SSP-6, SSP-9 and SSP-12) prepared by the method of Examples 1-1 to 1-4 is shown in FIG. As the storage period increased, the volatile nitrogen content also increased, and the initial volatile nitrogen content of the SSP-6 retort food was found to be the lowest as 45.3 mg%. In addition, SSP-9 and SSP-12 retort foods were found to be 55.2 mg% and 57.4 mg%, respectively, during storage, while SSP-3 and SSP-6 retort foods were 50.9 mg% and 51.2, respectively. By confirming that it is expressed in mg%, it was confirmed that the beneficial effect on shelf-life due to the increase rate of the volatile basic nitrogen content in the SSP-3 and SSP-6 retort food.

Experimental Example 3 Measurement of the Change of Microorganisms in Squid Seasoned Bulgogi Retort Food

Analysis of general bacteria and E. coli present during the 42 days storage period of squid seasoned bulgogi retort food (SSP-3, SSP-6, SSP-9 and SSP-12) prepared by the method of Examples 1-1 to 1-4 For sterile saline solution that is 9 times the weight of the sample and the sample on the source in a stomacher bag (stomacher bag), homogenized for 60 seconds using a stomacher (stomacher) and then collected the liquid portion was used for microbial testing.

3-1. Measurement of total bacteria

Aseptically dispense 1 ml of each diluted sample solution and about 15 ml of plate count agar (Difco), mix and solidify the sample and media, and superimpose about 5 ml of media to suppress the spread of colonies and at 35 ° C Colonies generated after 48 hours of incubation were counted.

3-2. Determination of E-coli Count

1 ml of each diluted sample solution was vertically dispensed into Petrifilm ^™ (3M), gently pressed, and after gelation, the resulting colonies were counted for 48 hours at 35 ° C.

Experimental results, as shown in Table 2, 35 of the squid seasoned bulgogi retort food (SSP-3, SSP-6, SSP-9 and SSP-12) prepared by the method of Examples 1-1 to 1-4 The total number of bacteria (I) and E. coli (II) during the 42-day storage period at 0 ° C. was measured, indicating that no microorganisms were found in SSP-3, SSP-6, SSP-9 and SSP-12 retort foods. It was confirmed that it was safe by not being detected.

storage duration SSP-3 SSP-6 SSP-9 SSP-12 I Ⅱ I Ⅱ I Ⅱ I Ⅱ 0 N ¹⁾ N N N N N N N 14 N N N N N N N N 28 N N N N N N N N 42 N N N N N N N N ¹⁾ voice

Experimental Example 4. Measurement of Color of Squid Seasoning Bulgogi Retort Food

The chromaticity of the squid seasoned bulgogi retort food was used as a sample, and the values of lightness (L, lightness), redness (a, redness) and yellowness (b, yellowness) were measured by a color difference meter (Color Readr, JS555).

The color change of the squid seasoned bulgogi retort food (SSP-3, SSP-6, SSP-9 and SSP-12) prepared by the method of Examples 1-1 to 1-4 is shown in Table 3 below. It was. Although the chromaticity of SSP-3, SSP-6, SSP-9 and SSP-12 retort foods was slightly different during the storage period, the L, a, and b values tended to decrease with the storage period. . Among them, the SSP-6 retort food showed bright red color compared to other samples, and the change in chromaticity during the storage period also showed the least change.

storage duration SSP-3 SSP-6 SSP-9 SSP-12 L a b L a b L a b L a b 0 21.6 22.5 28.0 21.7 23.6 29.7 21.1 22.7 29.9 20.2 22.9 25.0 14 21.3 22.0 26.4 20.5 22.6 26.9 20.6 22.5 24.8 19.1 22.1 24.9 28 20.7 20.7 25.6 20.2 22.0 25.5 19.8 21.8 27.1 17.3 18.7 24.7 42 19.9 20.4 25.0 20.1 21.2 24.0 19.3 21.1 23.6 17.1 18.5 21.6

Experimental Example 5. Sensory Evaluation of Squid Seasoned Bulgogi Retort Food

Squid seasoned bulgogi retort food (SSP-3, SSP-6, SSP) prepared by the method of Examples 1-1 to 1-4 during storage by a nine-step scoring method by constructing 15 skilled panel members -9 and SSP-12), aroma, taste, color, texture and comprehensive evaluation results are shown in Table 4.

There was no significant difference in flavor in SSP-3, SSP-6, SSP-9 and SSP-12 retort foods, and in taste and texture, SSP-3, SSP-6, SSP- The score was significantly lower than that of the 9 retort foods, indicating a significant difference. In the chromaticity diagram, the SSP-6 retort food scored higher than other SSP-3, SSP-9, and SSP-12 retort foods, showing significant differences from other sections. In general preference, SSP-6 retort food showed the best score. Therefore, the heat sterilization time of the SSP-6 retort food which showed the most optimal effect in aroma, taste, color, texture and overall preference was confirmed, and the experiment described below was performed.

Scent flavor Chromaticity Organization Overall preference SSP-3 6.4 ± 1.0 ^a1) 6.6 ± 1.5 ^a 6.3 ± 1.1 ^ab 6.3 ± 1.1 ^a 6.4 ± 1.0 ^a SSP-6 6.6 ± 0.8 ^a 6.6 ± 1.0 ^a 7.2 ± 1.0 ^a 6.9 ± 1.1 ^a 6.8 ± 0.7 ^a SSP-9 6.3 ± 0.5 ^a 6.0 ± 1.3 ^a 6.0 ± 0.8 ^b 6.1 ± 0.7 ^a 6.1 ± 0.0 ^a SSP-12 6.0 ± 0.6 ^a 4.3 ± 1.3 ^b 5.3 ± 0.8 ^b 4.9 ± 1.1 ^b 6.0 ± 1.2 ^b 1) The difference value of p <0.05 was shown by Duncan's multiple range test to find out the differences among the specific groups.

Experimental Example 6. Measurement of pH and Acidity Change during Storage of Squid Seasoned Bulgogi (SSP-6) Retort Food

In order to confirm the effect of the temperature during storage of the squid seasoned bulgogi (SSP-6) retort food (prepared by the method described in Example 1-2) prepared with the optimum heat sterilization time confirmed through the above experimental results Changes in pH and acidity were measured by the method described in Experimental Example 1.

The squid seasoned bulgogi (SSP-6) retort food prepared by the method of Example 1-2 was stored at 25 ° C and 35 ° C, and changes in pH and acidity during storage are shown in FIGS. 4 and 5. As shown in FIG. 4, the pH of the SSP-6 retort food decreased with increasing storage period in both 25 ° C. and 35 ° C. intervals, but no significant difference was observed. In addition, as shown in Figure 5, the acidity of the SSP-6 retort food increased with increasing storage period in both 25 ℃ and 35 ℃ section, slightly increased slightly compared to 25 ℃ section 25 ℃ section Appeared.

Experimental Example 7 Measurement of Changes of Volatile Basic Nitrogen Contents during Storage of Squid Seasoned Bulgogi (SSP-6) Retort Food

The squid seasoned bulgogi (SSP-6) retort food prepared by the method of Example 1-2 was stored at 25 ° C and 35 ° C, and the volatile basic nitrogen content in the storage of SSP-6 retort food by the method described in Experimental Example 2 The change of was measured.

As a result, as shown in Figure 6, the volatile basic nitrogen content of the SSP-6 retort food at the beginning of storage was found to be 40 mg%, the volatile basic nitrogen content increased with increasing storage period, 25 ℃ section It was found that 56.0 mg% on the 49th day, but on the 49th day of storage at 35 ℃ section 66.7 mg% showed a much higher volatile nitrogen content than the 25 ℃ section. As a result, it was confirmed that the temperature of the SSP-6 retort food had a close effect on the freshness.

Experimental Example 8. Measurement of the change of microbial number according to temperature during storage of squid seasoned bulgogi (SSP-6) retort food

Squid seasoned bulgogi (SSP-6) retort food prepared by the method of Example 1-2 was stored at 25 ℃ and 35 ℃, the total number of bacteria (I), E. coli (II), Table 5 shows changes in the number of heat resistant bacteria (III) and anaerobic bacteria (IV) and bacterial growth (V).

8-1. Measurement of total bacteria

It carried out by the method described in Experimental Example 3-1.

8-2. Determination of E-coli Count

It carried out by the method described in Experimental Example 3-2.

8-3. Determination of Thermoduric-bacteria

Sterile physiological saline, which is 9 times of the sample and the sample weight, is placed in a stomacher bag and homogenized for 60 seconds using a stomacher. ), Put it in boiling water for 10 minutes, heat it, and aseptically dispense 1 ml of sample and about 15 ml of plate count agar (Difco), mix the sample and medium, and harden. Overlapping suppressed the diffusion of colonies and incubated at 35 ° C. for 48 hours to calculate the number of colonies produced.

8-4. Determination of Anaerobic Bacteria

Aseptically dispense 1 ml of each dilution solution and about 15 ml of plate count agar (Difco), mix and solidify the sample and medium, superimpose about 5 ml of media to inhibit the spread of colonies and 35 Colonies generated after 48 hours of incubation at anaerobic conditions were calculated.

8-5. Bacterial growth measurement

After disinfecting the surface of sample 3 with 70% alcohol cotton wool, mix 25 g of sample with sterile phosphate buffer diluent (34 g of KH ₂ PO ₄ and 500 ml of distilled water), and adjust pH to 7.2 by adding 1 N NaOH. To this solution, distilled water was added to make 1 L, sterilized at 121 ° C. for 20 minutes, and then refrigerated. 1 ml of the refrigerated stock solution was mixed with 800 ml of sterile distilled water) and 225 ml of a stomacher put into a bag and homogenize for 60 seconds using a stomacher, and then mix 1 ml sample with a sterile phosphate buffer solution that is 9 times the sample weight. Difco) was inoculated in the medium and incubated for 48 hours at 35 ℃.

As shown in Table 5, the squid seasoned bulgogi (SSP-6) retort food prepared by the method of Example 1-2 was stored at 25 ° C. and 35 ° C. for 77 days for total bacterial count (I) and E. coli (E). coli) number (II), heat resistant bacteria number (III) and anaerobic bacteria number (IV) were not detected. However, when the SSP-6 retort food was stored at 35 ° C., the bacterial growth test was positive at 56 days of storage, whereas when stored at 25 ° C., the bacterial development test at 77 days of storage time. By showing positive, it was confirmed that the storage case at 25 ° C. has an advantage in improving the quality of storage and safety.

storage duration 25 ℃ 35 ℃ SSP-6 I Ⅱ Ⅲ Ⅳ Ⅴ I Ⅱ Ⅲ Ⅳ Ⅴ One N ¹⁾ N N N N N N N N N 14 N N N N N N N N N N 21 N N N N N N N N N N 28 N N N N N N N N N N 35 N N N N N N N N N N 42 N N N N N N N N N N 49 N N N N N N N N N N 56 N N N N N N N N N P 63 N N N N N N N N N P 70 N N N N N N N N N P 77 N N N N P ²⁾ N N N N P ¹⁾ voice ²⁾ positive

Experimental Example 9. Measurement of color change with temperature during storage of squid seasoned bulgogi (SSP-6) retort food

The squid seasoned bulgogi (SSP-6) retort food prepared by the method of Example 1-2 was stored at 25 ° C. and 35 ° C., and the change in chromaticity of the SSP-6 retort food was stored by the method described in Experimental Example 4. Measured.

As a result of the experiment, as shown in Table 6, the change of chromaticity according to temperature during storage of SSP-6 retort food is slightly different, but L, a, b value is increased as storage period is elapsed at 25 ℃ and 35 ℃. The tendency to decrease was confirmed. At 35 ° C, the initial L and b values of the storage decreased from 23.4 and 28.8 to 19.9 and 23.2 on the 14th day of storage, and the L, a, and b values of 17.5, 16.8, and 18.9 on the 49th day of storage, respectively. Compared with 25 ℃, 19.5, 19.2, 23.1, the storage of SSP-6 retort food at 25 ℃ is better than the storage at 35 ℃ in terms of color efficiency, so that the temperature affects chromaticity I could confirm that.

storage duration 25 ℃ 35 ℃ L a b L a b 0 23.5 20.7 28.8 23.4 20.2 28.8 14 22.8 20.6 27.7 19.9 19.3 23.2 21 21.5 20.2 26.6 19.5 18.8 22.6 28 21.2 20.2 25.1 19.2 18.7 22.6 35 20.1 19.5 24.2 19.9 18.5 22.0 42 20.0 19.3 23.4 18.3 17.0 21.1 49 19.5 19.2 23.1 17.5 16.8 18.9 56 19.4 19.2 23.0 17.2 16.7 18.7 63 19.2 18.0 22.9 17.1 16.4 18.4 70 19.0 17.9 22.8 16.9 16.3 18.1 77 18.9 17.7 22.5 16.7 16.0 18.0

Experimental Example 10 Measurement of sensory evaluation according to temperature during storage of squid seasoned bulgogi (SSP-6) retort food

Squid seasoned bulgogi (SSP-6) retort food prepared by the method of Example 1-2 was stored at 25 ° C and 35 ° C, and sensory evaluation during storage of SSP-6 retort food was carried out by the method described in Experimental Example 5. It was.

As a result of the experiment, as shown in Table 7 and Table 8, sensory evaluation during storage of SSP-6 retort food at 25 ° C and 35 ° C was measured. After storage of SSP-6 retort food at 25 ℃ and 35 ℃, the fragrance, taste, color, texture and overall acceptability of each product according to the storage days were evaluated. There was no significant difference, however, as the storage days passed, the sweetness of the squid seasoned bulgogi gradually disappeared, showing a slight bitter taste, leading to a lower score. In the 35 ℃ section, the score showed a tendency to be lowered from the 49th day of storage, which was significantly different from previous samples. Unlike the 25 ℃ section, the sweetness disappeared and the bitter taste was strong, and the 35 ℃ section was stored on the 49th day. It was confirmed sensory limitation. As a result, it was confirmed that the storage at 25 ℃ of the SSP-6 retort food is also excellent in terms of sensory.

25 ℃ storage duration incense flavor color Organization Overall preference 0 6.4 ± 0.8 ^a1) 6.4 ± 1.1 ^a 6.5 ± 0.8 ^ab 5.8 ± 1.0 ^a 6.3 ± 0.8 ^ab 14 6.3 ± 0.8 ^a 6.2 ± 1.2 ^a 6.2 ± 1.3 ^ab 5.5 ± 1.2 ^a 6.1 ± 0.9 ^ab 21 6.2 ± 1.2 ^a 6.7 ± 0.9 ^a 6.0 ± 0.9 ^ab 6.0 ± 0.8 ^a 6.2 ± 0.8 ^ab 35 6.3 ± 0.8 ^a 6.3 ± 1.3 ^a 6.2 ± 0.8 ^ab 6.1 ± 0.9 ^a 6.3 ± 0.8 ^ab 49 6.3 ± 0.9 ^a 6.4 ± 1.2 ^a 6.3 ± 0.8 ^ab 5.9 ± 0.9 ^a 6.2 ± 0.8 ^ab 56 6.3 ± 0.9 ^a 6.8 ± 1.0 ^a 6.7 ± 0.8 ^a 6.1 ± 1.0 ^a 6.5 ± 0.7 ^a 63 6.5 ± 0.7 ^a 6.5 ± 0.8 ^a 6.5 ± 0.8 ^ab 6.3 ± 0.8 ^a 6.5 ± 0.6 ^a 70 5.9 ± 0.9 ^a 5.9 ± 1.1 ^a 6.0 ± 1.2 ^ab 5.6 ± 1.0 ^a 5.9 ± 0.7 ^ab 77 5.7 ± 0.9 ^a 5.7 ± 1.3 ^a 5.7 ± 0.9 ^b 5.4 ± 0.8 ^a 5.6 ± 0.8 ^b 1) To find out the difference between the specific groups, Duncan's multiple range test showed that the error value p <0.05 was valid.

35 ℃ storage duration incense flavor color Organization Overall preference 0 6.8 ± 0.6 ^a1) 6.9 ± 0.8 ^a 6.1 ± 0.9 ^ab 6.0 ± 0.9 ^a 6.4 ± 0.6 ^a 14 6.7 ± 0.7 ^a 6.4 ± 1.1 ^a 6.2 ± 0.8 ^a 5.7 ± 0.7 ^ab 6.3 ± 0.6 ^a 21 6.5 ± 0.5 ^ab 6.3 ± 0.8 ^a 6.2 ± 0.9 ^a 5.9 ± 0.7 ^a 6.2 ± 0.3 ^a 35 6.3 ± 0.7 ^ab 6.2 ± 1.0 ^a 5.9 ± 0.6 ^ab 5.7 ± 0.7 ^ab 6.0 ± 0.4 ^a 49 6.3 ± 0.5 ^ab 6.2 ± 1.0 ^a 5.8 ± 0.8 ^ab 5.6 ± 1.1 ^abc 6.0 ± 0.5 ^a 56 5.9 ± 0.7 ^bc 4.9 ± 1.0 ^b 5.4 ± 0.7 ^bc 5.1 ± 0.6 ^bcd 5.3 ± 0.5 ^b 63 5.6 ± 0.7 ^cd 4.7 ± 0.8 ^b 4.9 ± 0.7 ^c 4.9 ± 0.7 ^cd 5.0 ± 0.5 ^bc 70 5.5 ± 0.7 ^cd 4.4 ± 0.7 ^b 5.1 ± 0.6 ^c 4.9 ± 0.7 ^cd 5.0 ± 0.4 ^bc 77 5.0 ± 0.8 ^d 4.2 ± 0.6 ^b 4.8 ± 0.6 ^c 4.8 ± 0.6 ^d 4.7 ± 0.5 ^c 1) To find out the difference between the specific groups, Duncan's multiple range test showed that the error value p <0.05 was valid.

In conclusion, in order to confirm the optimum condition of heat sterilization time, which is an important factor in the manufacture of squid seasoned bulgogi retort food, the F value is set to 3, 6, 9, 12, and the squid seasoned bulgogi retort food (SSP-3, SSP-6, SSP-9 and SSP-12) were prepared, and pH, acidity, volatile basic nitrogen (VBN), color, microbial count, and sensory evaluation were performed to determine the optimum conditions for the heat sterilization time of squid seasoned bulgogi retort food. To determine the F value value of 6, select the squid seasoned bulgogi retort food (SSP-6) prepared in this way, the storage experiment was carried out at 25 ℃ and 35 ℃ to confirm the effect of the storage temperature, The squid seasoned bulgogi prepared using the above manufacturing method by reducing the amount of increase in the volatile basic nitrogen content and the decrease in chromaticity when stored at 25 ° C. and having the advantage of improving the quality in which microorganisms are not detected. Retort foods can contribute to the health of the people by improving their food value.

1 is a diagram showing the pH change during the storage period of the squid seasoned bulgogi retort food (SSP-3, SSP-6, SSP-9 and SSP-12),

2 is a view showing the change in acidity during the storage period of the squid seasoned bulgogi retort food (SSP-3, SSP-6, SSP-9 and SSP-12),

3 is a view showing the change of volatile basic nitrogen (VBN) content during the storage period of squid seasoned bulgogi retort food (SSP-3, SSP-6, SSP-9 and SSP-12),

4 is a view showing the pH change according to the temperature (25 ℃ and 35 ℃) during the storage period of the squid seasoned bulgogi retort food (SSP-6),

5 is a view showing the change in acidity according to the temperature (25 ℃ and 35 ℃) during the storage period of the squid seasoned bulgogi retort food (SSP-6),

6 is a view showing the change of volatile basic nitrogen (VBN) content according to the temperature (25 ℃ and 35 ℃) during the storage period of the squid seasoned bulgogi retort food (SSP-6).

Claims (4)

1) the first step of removing the non-edible portion of the cuttlefish cut into horizontal × vertical (1cm × 1cm); 2) green onion, garlic, ginger and carrot finely chopped, red pepper paste 10-20% by weight, red pepper powder 5-10% by weight, soy sauce 2-5% by weight, green onions 3-7% by weight, garlic 3-7% by weight, ginger 1 ~ 4% by weight, carrots 3-8%, sake 8-12%, starch syrup 3-7%, sugar 3-7%, sesame salt 2-7%, sesame oil 2-7%, salt 1- A second step of preparing a seasoning by mixing 4% by weight, 1-4% by weight of pepper powder and 1-4% by weight of the stock of plum; 3) a third step of packing 100 ~ 500 weight in a retort wrapping paper after mixing the seasoning of the second step and the fine squid of the first step; 4) Put the retort wrapping paper filled with the mixture of the spice and the squid of the third step in the retort sterilizer, at 100 ℃ ~ 200 ℃, 1 kgf / cm ² ~ 5 kgf / cm ² , for 10 minutes to 50 minutes A fourth step of adjusting the F value by sterilization; 5) squid seasoning bulgogi retort food comprising the fifth step of cooling the retort wrapping paper sterilized in the fourth step at 1 kgf / cm ² ~ 5 kgf / cm ² for 1 to 50 minutes Manufacturing method. The method of claim 1, wherein the retort wrapper comprises a single-layer plastic film or metal foil, or a container molded into pouches and other shapes by adhering them in multiple layers. The squid seasoned bulgogi retort food according to claim 1, wherein the F value is 3 to 12. Squid seasoning Bulgogi retort food with improved quality and improved shelf life obtained by the method of claim 1.

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