KR20150044192A - A response surface analysis for preparing flounder sikhe products with high quality and the preparation method - Google Patents

A response surface analysis for preparing flounder sikhe products with high quality and the preparation method Download PDF

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KR20150044192A
KR20150044192A KR20130123263A KR20130123263A KR20150044192A KR 20150044192 A KR20150044192 A KR 20150044192A KR 20130123263 A KR20130123263 A KR 20130123263A KR 20130123263 A KR20130123263 A KR 20130123263A KR 20150044192 A KR20150044192 A KR 20150044192A
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weight
parts
flounder
ginger
garlic
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KR20130123263A
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Korean (ko)
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조순영
임미진
한대원
한호준
김덕기
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강릉원주대학교산학협력단
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    • GPHYSICS
    • G01MEASURING; TESTING
    • G01NINVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02Food
    • G01N33/12Meat; fish
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/02Preserving by means of inorganic salts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • GPHYSICS
    • G01MEASURING; TESTING
    • G01NINVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The present invention relates to a response surface analysis method for preparing high-quality flatfish sikhae (fermented flatfish with grains) and a preparation method thereof. More specifically, the present invention can enhance the taste, flavour, and shelf life of flatfish sikhae through an optimization process using a sensory test and response surface analysis regarding the contents of the product. Accordingly, the present invention can reduce the waste of food resources due to deterioration and enhance the hygienic quality of the product, thereby providing a standardized method for preparing the high-quality flatfish sikhae.

Description

우수한 품질의 가자미식해를 제조하기 위한 반응표면분석법 및 이의 제조방법 {A response surface analysis for preparing flounder sikhe products with high quality and the preparation method}Technical Field [0001] The present invention relates to a reaction surface analysis method and a preparation method thereof for producing a high quality flounder,

본 발명은 우수한 품질의 가자미식해를 제조하기 위한 반응표면분석법 및 이의 제조방법에 관한 것이다.The present invention relates to a reaction surface analysis method and a method for producing the same.

[문헌 1] Hwang SH and Youn KS. 2008. Stability and quality characteristics of squid liver oil during refining process. Food Eng Prog 12, 284-288[Document 1] Hwang SH and Youn KS. 2008. Stability and quality characteristics of squid liver oil during refining process. Food Eng Prog 12, 284-288

[문헌 2] Cha YJ, Kim SJ, Jeong EJ, Kim H, Cho WJ and Woo MY. 2004. Studies on taste compounds in Alaska Pollack sikhae during fementation. J Korean Soc Food Sci Nutr 33, 1512-1515[2] Cha YJ, Kim SJ, Jeong EJ, Kim H, Cho WJ and Woo MY. 2004. Studies on taste compounds in Alaska Pollack sikhae during fementation. J Korean Soc Food Sci Nutr 33, 1512-1515

[문헌 3] Cho WI and Kim SM. 2012. The Biofunctional Activities and Shelf-life of Low-salt Squid Sikhae. Korean J Food Sci Technol 44 No. 1, 61-68.[Literature 3] Cho WI and Kim SM. 2012. The Biofunctional Activities and Shelf-life of Low-Salt Squid Sikhae. Korean J Food Sci Technol 44 No. 1, 61-68.

[문헌 4] Choi C, Lee HD and Choi HJ. 2001. A study on quality characteristics and establishment of fermentation process for traditional Kyungsando squid sikhe. Korean J Dietary Culture 16, 118-127.
[Document 4] Choi C, Lee HD and Choi HJ. 2001. A study on quality characteristics and establishment of fermentation process for traditional Kyungsando squid sikhe. Korean J Dietary Culture 16, 118-127.

가자미(Verasper moseri Jordan et Gilberu) 는 주로 우리나라 동해안에서 생산되며 어민들의 주요 소득원 중의 하나이다. 가자미는 DHA, EPA 등과 같은 각종 영양소가 풍부하여 (Hwang SH and Youn KS. 2008. Stability and quality characteristics of squid liver oil during refining process. Food Eng Prog 12, 284-288.) 예로부터 회, 건제품, 조미포, 젓갈 및 식해 등 여러 가지 식품 소재로 이용되어 왔다. 식해는 어육 등의 주 원료에 통상적으로 7-10% 내외의 소금을 가하여 익힌 곡류와 고춧가루, 채소 등 각종 조미 부재료를 혼합하여 숙성시킴으로서 젖산균을 비롯한 미생물과 생성된 유기산에 의한 부패방지는 물론 식용에 적합한 풍미와 조직감이 생성되는 전통 수산발효식품이다(Cha YJ, Kim SJ, Jeong EJ, Kim H, Cho WJ and Woo MY. 2004. Studies on taste compounds in Alaska Pollack sikhae during fementation. J Korean Soc Food Sci Nutr 33, 1512-1515.). Flounder ( Verasper moseri Jordan et Gilberu ) is mainly produced on the east coast of Korea and is one of the major income sources of fishermen. (Hwang SH and Youn KS 2008. Stability and quality characteristics of squid liver oil during refining process, Food Eng Prog 12, 284-288.) Since ancient times, It has been used for various food materials such as Jojimipo, By fermenting the raw materials such as fish meat and other raw materials, usually by adding about 7-10% of salt, the seasoned ingredients such as red pepper powder and vegetable are mixed and aged to prevent corruption by lactic acid bacteria and microorganisms and organic acids generated. This is a traditional fermented fish product that produces a proper flavor and texture. (Cha YJ, Kim SJ, Jeong EJ, Kim H, Cho WJ and Woo MY 2004. Studies on taste compounds in Alaska Pollack sikhae during fementation. 33, 1512-1515.).

식해는 김치와 발효원리가 같고 첨가되는 부재료가 유사하여 김치에서와 유사한 생리 기능적 특성 (고춧가루에 의한 항돌연변이 효과와 유산균, 식이섬유소 및 마늘에 의한 항암효과)이 기대되는 전통발효식품으로서 우리의 입맛에 잘 맞을 뿐만 아니라 영양학적 측면이나, 시장성측면에서도 장점이 많다. 그러나, 식해에 관한 연구는 이화학적 및 미생물학적 성상에 관한 연구조차도 거의 이루어져 있지 않다(Cho WI and Kim SM. 2012. The Biofunctional Activities and Shelf-life of Low-salt Squid Sikhae. Korean J Food Sci Technol 44 No. 1, 61-68. ). 식해는 최근 건강 지향적인 식품의 소비가 증가함에 따라 염 함량이 낮은 양념 젓갈의 형태로 많이 유통되고 있는 실정이나, 이로 인하여 식해의 저장성 단축이 야기되어 문제로 제기되고 있다. 일반적으로 전통식품이 상품성이 있고 세계적인 가공 식품화를 위해서는 위생적 안전성과 저장 유통 안정성 등이 기본적으로 확보되어야 할 뿐만 아니라 식품 고유의 품질 특성, 기호성, 균일성, 가공 안전성 등의 다양한 조건이 구비되어야 한다. The fermentation principle of kimchi is the same as that of fermented kimchi, and the similar physiological functional characteristics (kimchi antimutagenic effect and anticancer effect of lactic acid bacteria, dietary fiber and garlic) are similar to those of kimchi. But also in terms of nutrition and marketability. However, there is little research on the physicochemical and microbiological characteristics of the research on the fermentation (Cho WI and Kim SM, 2012. The Biofunctional Activities and Shelf-life of Low-Salt Squid Sikhae. No. 1, 61-68.). As the consumption of health-oriented foods has increased, the poultry has been distributed in the form of seasoned salted fishes with low salt content. However, this has caused a shortage of storage stability of poultry. In general, traditional foods have commercial merits. In order to make processed foods in the world, hygienic safety and storage stability should be basically ensured, and various conditions such as quality characteristics, palatability, uniformity, and processing safety must be provided .

이를 위해서는 식해의 경우 원료 특성을 포함한 주요 상품화 요소 기술에 대한 집중적 연구가 필요한 실정이고, 그 중에서도 가장 시급한 것은 공정개선, 기호도 증진을 위한 조미기술 개발, 그리고 유통구조 개선이다. 현재 우리나라의 식해 생산은 경제성이 낮은 소형어패류를 이용하므로 연근해 어민의 주요 소득원으로 활용될 수 있으며 한국인의 기호와 잘 어울리는 맛과 향을 가진 전통 수산 발효제품이다. In order to do this, intensive research on key commercialization technology including raw material characteristics is needed. Among the most urgent ones are process improvement, development of seasoning technology to improve preference, and improvement of distribution structure. Currently, Korea 's frozen production is a traditional fishery fermentation product which can be utilized as a major source of income for the fishermen in the coastal area because it uses low - cost fishery products.

하지만, 식해는 과학적 숙성 발효의 조건이 아직 설정되어 있지 않은 등 경험적인 제조방법에 의존하기 때문에 생산된 제품 품질의 재현성이 낮고 지나치게 염도가 높으며 비위생적 생산 유통으로 인해 유통 중 품질안정화를 기대하기 어렵다 (Choi C, Lee HD and Choi HJ. 2001. A study on quality characteristics and establishment of fermentation process for traditional Kyungsando squid sikhe. Korean J Dietary Culture 16, 118-127. ). However, since the condition of fermentation for scientific fermentation has not yet been established, it is difficult to expect quality stabilization during distribution due to low reproducibility of product quality and excessively high salinity due to unhygienic production distribution Choi, JH and Choi, HJ 2001. A study on quality characteristics and establishment of fermentation process for traditional Kyungsando squid sikhe, Korean J Dietary Culture 16, 118-127.).

따라서 본 발명은 가자미식해 제품의 생산시, 품질 균일성을 추구하며 기호성과 건강성을 포함한 제품의 품질안정화 기법 등을 살펴볼 목적으로 가자미 식해의 최적 발효 온도와 염농도 및 부재료 배합비를 구명하고자 시도하였다.
Therefore, the present invention seeks quality uniformity in production of frozen flounder products, and attempts to determine the optimal fermentation temperature, salt concentration, and blend ratio of flounder flounder for the purpose of examining quality stabilization techniques including palatability and health.

이에 따라 본 발명자들은 가자미 식해의 맛과 질을 향상시킬 수 있는 방법에 관하여 연구하던 중 숙성온도, 기간 등의 숙성조건 및 염도, 고추, 마늘 등의 부재료 배합함량의 적절한 조건을 이용하여 본 발명의 공정으로 제조한 가자미 식해가 시중에서 판매되는 가자미 식해보다 함량제품의 관능 검사 및 반응표면분석을 이용한 최적화법을 통하여, 결과, 맛, 향 및 저장성이 탁월하여 최종적으로 변질로 인한 식량자원의 낭비를 막고, 제품의 위생적 품질향상의 이점이 있어 우수한 품질의 가자미 식해를 제조하는 표준화 방법을 개발하여 본 발명을 완성하였다.
Accordingly, the inventors of the present invention have conducted researches on a method for improving the taste and quality of flounder, and have found that by using the appropriate conditions of aging conditions such as aging temperature and duration and the content of ingredients such as saltiness, red pepper and garlic, Sensory evaluation of the content of flounder produced by the process than that of flounder sold in the market And the reaction surface analysis, the result is excellent in taste, flavor and storage property, thereby preventing the waste of food resources due to the deterioration at the end and improving the hygienic quality of the product. And developed the standardization method to complete the present invention.

상기 목적에 따라, 본 발명은 우수한 품질의 가자미식해를 평가함에 있어서, 관능 검사 및 반응표면분석을 이용한 최적화법을 이용함을 특징으로 우수한 품질의 가자미식해를 평가하는 평가방법을 제공한다.According to the above-mentioned object, the present invention provides a method for evaluating flour fermentation, And an optimization method using a reaction surface analysis. The evaluation method for evaluating the flour smoothing of excellent quality is provided.

구체적으로 본 발명은 1단계는 숙성온도, 기간, 염도 최적 구간을 찾아 표준화 수행하는 제 1단계; 1단계의 숙성조건을 고정하여 고춧가루, 마늘, 미원 첨가량에 대한 표준화를 수행하는 제2단계; 3단계는 1, 2단계의 표준화 조건을 고정화하여 생강, 무, 좁쌀 첨가량에 대해 표준화를 실시하는 제 3단계 공정을 포함하는 단계별로 반응표면분석법으로 우수한 품질의 가자미식해를 평가하는 평가방법을 제공한다.Specifically, in the first step, the first step is to standardize the aging temperature, the period, and the salinity optimum period, A second step of standardizing the addition amount of red pepper powder, garlic, and green tea powder by fixing the ripening condition of the first step; Step 3 provides an evaluation method for evaluating the quality of flounder by using the reaction surface analysis method including the third step process in which standardization conditions of the first and second stages are fixed and standardization is performed on the addition amounts of ginger, radish and millet rice do.

또한 본 발명은 상기 평가방법으로 최적의 조건을 확립한 우수한 품질의 가자미식해를 제조하는 제조방법을 제공한다.Further, the present invention provides a manufacturing method for manufacturing a frosty smell of excellent quality, in which an optimum condition is established by the above evaluation method.

구체적으로 본 발명은 가자미 내장 및 머리와 지느러미를 제거한 후 몸통육을 세절하여 주재료를 준비하는 제 1단계; 상기 제 1단계의 주재료를 6시간 내지 72시간 동안, 1 내지 20% 염도의 천일염으로 염장하는 제 2단계; 상기 염장한 재료를 1시간 내지 12시간 동안 탈수하는 제 3단계; 탈수한 가자미 원물에 가자미 원물 중량 100부 대비(w/w) 고춧가루 1 내지 30중량부, 마늘 0.5 내지 20중량부, 생강 0.5 내지 10중량부, 미원 0.05 내지 6중량부, 무 0.5 내지 20중량부, 및 좁쌀 0.5 내지 20중량부의 배합비로 구성된 양념을 첨가하고 버무려 양념하는 제 4단계; 상기에서 얻은 양념된 재료를 용기에 담아 숙성시키는 제 5단계를 포함함을 특징으로 하는 품질이 우수한 가자미 식해를 제조하는 제조방법을 제공한다.
More particularly, the present invention relates to a method for preparing a fish meal, A second step of salting the main ingredient of the first step for 6 hours to 72 hours with 1 to 20% salinization salt; A third step of dewatering the salted material for 1 hour to 12 hours; 1 to 30 parts by weight of red pepper powder (w / w), 0.5 to 20 parts by weight of garlic, 0.5 to 10 parts by weight of ginger, 0.05 to 6 parts by weight of glutinous rice, 0.5 to 20 parts by weight of glutinous rice powder, , And 0.5 to 20 parts by weight of wheat gluten; And a fifth step of putting the seasoned material obtained in the above step into a container and aging the seasoning material.

상기 제조공정의 2단계에서, 바람직하게는 상기 염장은 12시간 내지 48시간 동안, 2 내지 10% 염도의 천일염으로 염장함을 특징으로 한다.In step 2 of the above-described manufacturing process, preferably, the salting is characterized by salting with 2 to 10% saline salt for 12 to 48 hours.

상기 제조공정의 4단계에서, 상기 양념은 바람직하게는 가자미 원물 중량 100부 대비(w/w) 고춧가루 2 내지 20중량부, 마늘 1 내지 10중량부, 생강 0.1 내지 5중량부, 미원 0.1 내지 3중량부, 무 0.5 내지 20중량부 및 좁쌀 1 내지 10중량부의 배합비, 보다 바람직하게는 원물 중량 대비(w/w) 고춧가루 10 내지 18중량부, 마늘 2 내지 8중량부, 생강 1 내지 4 중량부, 미원 1 내지 4중량부, 및 무 8 내지 12중량부 및 좁쌀 8 내지 15중량%의 배합비로 배합한 양념임을 특징으로 한다. In step 4 of the manufacturing process, the sauce preferably comprises 2 to 20 parts by weight of red pepper powder (w / w) relative to 100 parts by weight of ground flour, 1 to 10 parts by weight of garlic, 0.1 to 5 parts by weight of ginger, (W / w) 10 to 18 parts by weight of red pepper powder, 2 to 8 parts by weight of garlic, 1 to 4 parts by weight of ginger, and preferably 1 to 10 parts by weight of glutinous rice, more preferably 0.5 to 20 parts by weight, , 1 to 4 parts by weight of microcrystals, 8 to 12 parts by weight of undiluted starch and 8 to 15% by weight of millet.

상기 제조공정의 5단계에서, 상기 숙성은 0 내지 30℃의 배양기에 1일 내지 10일, 바람직하게는 5 내지 15℃의 배양기에 2일 내지 7일 동안 숙성시킴을 특징으로 한다.
In the fifth step of the above-described manufacturing process, the aging is characterized by aging in an incubator at 0 to 30 DEG C for 1 to 10 days, preferably 5 to 15 DEG C for 2 to 7 days in an incubator.

상기 제조공정으로 본 발명의 공정으로 제조한 가자미 식해가 시중에서 판매되는 가자미 식해보다 함량제품의 관능 검사 및 반응표면분석을 이용한 최적화법을 통하여, 결과, 맛, 향 및 저장성이 탁월하여 최종적으로 변질로 인한 식량자원의 낭비를 막고, 제품의 위생적 품질향상의 이점이 있고 우수한 품질의 가자미 식해를 제조하는 표준화 방법을 이용하여 개발 가능함을 확인하였다. The result of the optimization process using the sensory evaluation and the reaction surface analysis of the content products of the flounder produced by the process of the present invention by the process of the present invention was superior to that of the frozen flounder sold in the market, , It is confirmed that it can be developed by using the standardization method of manufacturing the high quality flounder, which has advantages of improving the hygienic quality of the product, preventing waste of food resources.

또한 본 발명은 상기 제조방법으로 수득되는 품질이 우수한 가자미식해를 제공한다.
Further, the present invention provides a flounder flushing with excellent quality obtained by the above production method.

본 발명의 제조공정으로 제조된 가자미 식해는 숙성온도, 기간 등의 숙성조건 및 염도, 고추, 마늘 등의 부재료 배합함량의 적절한 조건을 이용함으로서, 시중에서 판매되는 가자미 식해보다 함량제품의 관능 검사 및 반응표면분석을 이용한 최적화법을 통하여, 결과, 맛, 향 및 저장성이 탁월하여 최종적으로 변질로 인한 식량자원의 낭비를 막고, 제품의 위생적 품질향상의 이점이 있어 우수한 품질의 가자미 식해를 제조하는 표준화 방법을 개발하여, 품질이 우수하고, 제조공정의 표준화가 가능한 가자미 식해의 제조공정을 제공한다.
The fluke sikhaehyeong prepared in the production process of the present invention by the use of appropriate conditions of the sub material blended amount of such aging conditions and salt, pepper, garlic, such as fermentation temperature, time, the sensory evaluation of the content product than fluke sikhaehyeong commercially available and Through the optimization method using the reaction surface analysis , the result is excellent in taste, fragrance and storage property, thereby preventing the waste of food resources due to the deterioration at last, and there is an advantage of improving the hygienic quality of the product. Method, and provides a manufacturing process of flounder which is excellent in quality and can standardize the manufacturing process.

도 1은 본 발명의 가자미식해를 15일간 5℃, 10℃, 15℃조건에서의 pH 변화를 나타낸 도이며(◆ 5℃에서 저장, ■ 10℃에서 저장, ▲ 15℃에서 저장을 각각 나타냄);
도 2는 본 발명의 가자미식해에 대한 고춧가루, 마늘, 미원의 첨가량과 관능평가를 토대로 반응표면 분석을 실시한 결과를 나타낸 도이며;
도 3은 본 발명의 가자미식해에 대한 생강, 무, 좁쌀의 첨가량과 관능평가를 토대로 반응표면 분석을 실시한 결과를 나타낸 도이다.
FIG. 1 is a graph showing changes in pH at 5 ° C., 10 ° C. and 15 ° C. for 15 days (storage at 5 ° C., storage at 10 ° C. and storage at 15 ° C., respectively) ;
FIG. 2 is a graph showing the result of the reaction surface analysis based on the addition amount of red pepper powder, garlic, and green tea powder and the sensory evaluation of the flounder of the present invention;
Fig. 3 is a graph showing the result of the reaction surface analysis based on the addition amount and sensory evaluation of ginger, radish, and millet for the flounder of the present invention.

이하, 본 발명을 실시예 및 실험예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

단, 하기 실시예 및 실험예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예 및 실험예에 의해 한정되는 것은 아니다.
However, the following examples and experimental examples are illustrative of the present invention, and the content of the present invention is not limited by the following examples and experimental examples.

실시예Example 1. 가자미  1. Flounder 식해Cool 제조  Produce

1.1. 1.1. 재 료material

본 연구에 사용한 가자미식해의 제조를 위한 원료 중 가자미(VeraspermoseriJordanetGilberu; 원산지, 대한민국)는 강릉시 중앙시장에서 구입하여 사용하였고, 소금은 천일염(해표㈜, 국내산)을 이용하였으며, 당장용 첨가제는 백설탕(홈플러스㈜, 국내산)과 물엿(오뚜기㈜, 국내산)을 이용하였다. 그리고, 기타 식해 나머지 부재인 고춧가루(해찬들㈜, 국내산), 마늘(신야원, 국내산), 생강(농협, 국내산), 미원(대상㈜, 국내산), 무우(농협, 국내산), 좁쌀(홈플러스㈜, 국내산)등은 강릉시 소재 농협 하나로마트에서 각각 구입하여 사용하였다.
In this study, flounder ( VeraspermoseriJordanetGilberu ; Origin, Korea) was purchased and used in the central market of Gangneung city. Salt was used as a salt (Haepyo Co., Ltd., domestic) Plus, domestic) and starch syrup (Ottogi, domestic). (Gyeonggi), Gyung (Nonghyup, Domestic), Miwon (Domestic, Domestic), Moooo (Nonghyup, Domestic), and Milky Rice (Homeplus) , Domestic) were purchased from the Nonghyup Hanaro Mart in Gangneung City.

1.2. 가자미식해 제조1.2. Flounder manufacturing

가자미식해의 제조를 위하여 라운드 상태의 가자미는 내장 및 껍질을 제거한 후 몸통육 만을 취해서 잘게 세절한 후 원물 대비 24시간 동안 염장 (천일염 20%) 하였다. 이어서 가자미식해는 염장 가자미를 세척하고, 2 시간 동안 탈수한 후 여기에 다양한 조건의 원물대비 부재료 첨가량 및 숙성온도, 기간, 염도는 표 1, 2, 3에 나타내었다.For the production of flounder flounder, round flounder was removed after removing the viscera and shell, and the body was finely cut and finely cut, and then salted (20% of salinity) against the raw material for 24 hours. Then, salting flounder was washed and dehydrated for 2 hours. The addition amount of various ingredients and the aging temperature, duration, and salinity were shown in Tables 1, 2 and 3.

다양한 발효조건에 따른 가자미식해 실험 계획Plans for flounder cooling experiments according to various fermentation conditions sample No.sample No. Variable Level IngredientVariable Level Ingredient FactorsFactors red paper(%)red paper (%) garlic
(%)
garlic
(%)
MSG
(%)
MSG
(%)
radish(%)radish (%) ginger
(%)
ginger
(%)
foxtail millet (%)foxtail millet (%)
TEMPTEMP DAYDAY SalinitySalinity 1One 1010 1111 44 1515 77 33 1515 33 1414 22 1010 1111 66 1515 77 33 1515 33 1414 33 1010 1717 44 1515 77 33 1515 33 1414 44 2020 1111 44 1515 77 33 1515 33 1414 55 1010 1717 66 1515 77 33 1515 33 1414 66 2020 1717 44 1515 77 33 1515 33 1414 77 2020 1111 66 1515 77 33 1515 33 1414 88 2020 1717 66 1515 77 33 1515 33 1414 99 1515 1414 55 1515 77 33 1515 33 1414 1010 1515 1414 55 1515 77 33 1515 33 1414 1111 1515 1414 55 1515 77 33 1515 33 1414 1212 1515 1414 55 1515 77 33 1515 33 1414 1313 2525 1414 55 1515 77 33 1515 33 1414 1414 55 1414 55 1515 77 33 1515 33 1414 1515 1515 2020 55 1515 77 33 1515 33 1414 1616 1515 88 55 1515 77 33 1515 33 1414 1717 1515 1414 77 1515 77 33 1515 33 1414 1818 1515 1414 33 1515 77 33 1515 33 1414

다양한 부재료 종류 및 함량에 따른 가자미식해 실험 계획Plan of flounder cooling experiment according to various kind of materials and contents sample No.sample No. Variable Level IngredientVariable Level Ingredient FactorsFactors TEMPTEMP DAYDAY SalinitySalinity radish(%)radish (%) ginger(%)ginger (%) foxtail millet (%)foxtail millet (%) red paper (%)red paper (%) garlic
(%)
garlic
(%)
MSG
(%)
MSG
(%)
1One 1010 44 22 11.611.6 4.64.6 4.64.6 1515 33 1414 22 1010 44 33 11.611.6 4.64.6 4.64.6 1515 33 1414 33 1010 1010 22 11.611.6 4.64.6 4.64.6 1515 33 1414 44 2020 44 22 11.611.6 4.64.6 4.64.6 1515 33 1414 55 1010 1010 44 11.611.6 4.64.6 4.64.6 1515 33 1414 66 2020 1010 22 11.611.6 4.64.6 4.64.6 1515 33 1414 77 2020 44 44 11.611.6 4.64.6 4.64.6 1515 33 1414 88 2020 1010 44 11.611.6 4.64.6 4.64.6 1515 33 1414 99 1515 77 33 11.611.6 4.64.6 4.64.6 1515 33 1414 1010 1515 77 33 11.611.6 4.64.6 4.64.6 1515 33 1414 1111 1515 77 33 11.611.6 4.64.6 4.64.6 1515 33 1414 1212 1515 77 33 11.611.6 4.64.6 4.64.6 1515 33 1414 1313 2525 77 33 11.611.6 4.64.6 4.64.6 1515 33 1414 1414 55 77 33 11.611.6 4.64.6 4.64.6 1515 33 1414 1515 1515 1313 33 11.611.6 4.64.6 4.64.6 1515 33 1414 1616 1515 1One 33 11.611.6 4.64.6 4.64.6 1515 33 1414 1717 1515 77 55 11.611.6 4.64.6 4.64.6 1515 33 1414 1818 1515 77 1One 11.611.6 4.64.6 4.64.6 1515 33 1414

다양한 부재료 종류 및 함량에 따른 가자미식해 실험 계획Plan of flounder cooling experiment according to various kind of materials and contents sample No.sample No. Variable Level IngredientVariable Level Ingredient FactorsFactors red paper(%)red paper (%) garlic
(%)
garlic
(%)
MSG
(%)
MSG
(%)
TEMPTEMP DAYDAY SalinitySalinity
ginger(%)ginger (%) radish(%)radish (%) foxtail millet(%)foxtail millet (%) 1One 22 1010 1010 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 22 22 1010 1818 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 33 22 2020 1010 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 44 44 1010 1818 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 55 22 2020 1818 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 66 44 2020 1010 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 77 44 1010 1818 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 88 44 2020 1818 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 99 33 1515 1414 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 1010 33 1515 1414 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 1111 33 1515 1414 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 1212 33 1515 1414 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 1313 55 1515 1414 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 1414 1One 1515 1414 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 1515 33 2525 1414 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 1616 33 55 1414 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 1717 33 1515 2222 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6 1818 33 1515 66 16.016.0 7.27.2 2.92.9 11.611.6 4.64.6 4.64.6

실험예 1. 관능검사Experimental Example 1. Sensory Test

관능검사는 가자미 식해의 관능적 특성 및 반응표면분석을 이용한 최적화를 위하여 식해의 향기, 맛, 색, 조직감에 잘 훈련된 15인의 panel을 구성하여 이들의 관능 항목과 전체적인 기호도에 대해 9단계 평점법(매우 나쁘다, 1점; 매우 좋다, 9점)으로 평가하여 나타내었다.
In order to optimize the sensory characteristics of the cold flounder and the response surface analysis, a sensory test was carried out on 15 panel members who were well trained in the flavor, taste, color and texture of the flounder. Very bad, 1 point; very good, 9 points).

1-1. 1-1. 온도, 기간, 염도의 조건을 달리한 가자미식해 관능적 특성The sensory characteristics of cold flounder with different temperature, duration and saltiness

온도와, 숙성기간, 그리고 염도를 각각 달리한 조건에 따른 가자미식해의 맛, 색, 조직감, 향에 대한 기호도는 표 4와 같다. 예비 실험을 통하여 5℃와 15℃ 구간의 관능적으로 나쁜 조건은 배제하여 총 18가지 조합으로 가자미식해를 제조하여 관능검사를 실시하였다. 16번 시료인 온도 15℃, 기간 14일, 염도5%의 가자미식해가 총점 5.8점으로 가장 좋은 기호도를 나타내었으며 20℃ 이상의 고온에서의 가자미식해는 금방 부패되어 관능평가를 실시할 수 없었다. 5℃에서 숙성한 가자미식해는 온도가 낮은 되는 발효기간이 길어지는 경향이 있었으나 관능평가에서 5.1점으로 두 번째로 좋은 결과를 나타내었으며, 이 자료 조건을 통하여 표 4와 같이 온도, 숙성기간, 염도, 기호도에 대한 실험계획을 세울 수 있었다.Table 4 shows the preference for flavor, color, texture, and flavor of the flounder depending on temperature, ripening period, and salinity. Through preliminary experiments, sensory evaluation was carried out by preparing frozen flounder in 18 combinations, excluding sensual bad conditions between 5 ℃ and 15 ℃. In the 16th sample, the temperature of 15 ℃ and the duration of 14 days, salinity of 5% salinity was the best preference at the total score of 5.8 points. The salting at high temperature above 20 ℃ could not be evaluated immediately. The fermentation period of fermented flounder at 5 ℃ tended to be longer than that of fermented fermented soybeans at the temperature of 5 ℃. However, the sensory evaluation showed the second best result at 5.1, and the temperature, , And the experiment plan for the preference degree was established.

다양한 발효조건에 따른 가자미식해 관능 실험 결과The sensory evaluation of flounder by various fermentation conditions sample No.sample No. Variable Level IngredientVariable Level Ingredient FactorsFactors FlavorFlavor TasteTaste TextureTexture ColorColor Overall qualityOverall quality TEMPTEMP DAYDAY SalinitySalinity 1One 1010 1111 44 4.974.97 4.784.78 5.005.00 5.675.67 5.05.0 22 1010 1111 66 4.474.47 4.784.78 4.444.44 4.674.67 4.54.5 33 1010 1717 44 -- -- -- -- -- 44 2020 1111 44 4.534.53 4.334.33 4.784.78 5.335.33 4.54.5 55 1010 1717 66 -- -- -- -- -- 66 2020 1717 44 -- -- -- -- -- 77 2020 1111 66 4.814.81 4.444.44 5.115.11 5.565.56 4.84.8 88 2020 1717 66 99 1515 1414 55 4.644.64 4.224.22 5.005.00 5.565.56 4.64.6 1010 1515 1414 55 4.984.98 4.784.78 5.225.22 5.335.33 5.05.0 1111 1515 1414 55 4.644.64 4.224.22 5.005.00 5.565.56 4.64.6 1212 1515 1414 55 4.984.98 4.784.78 5.225.22 5.335.33 5.05.0 1313 2525 1414 55 -- -- -- -- -- 1414 55 1414 55 5.155.15 5.115.11 5.335.33 5.445.44 5.15.1 1515 1515 2020 55 -- -- -- -- -- 1616 1515 88 55 5.755.75 6.226.22 5.675.67 6.226.22 5.85.8 1717 1515 1414 77 4.204.20 4.444.44 4.444.44 4.004.00 4.24.2 1818 1515 1414 33 3.913.91 3.563.56 4.334.33 4.444.44 3.93.9 * - Not data* - Not data

1-2. 1-2. 온도, 기간, 염도의 조건을 달리한 가자미식해 표준화Normalization of flounder with different temperature, duration, and salinity conditions

표 4의 실험계획을 자료로 하여 반응표면 분석을 실시한 결과는 도 1에 나타내었다. 독립변수로는 온도(x1), 기간(x2), 염도(x3)의 함량을, 종속변수로는 관능적 특성의 색, 향, 조직감, 맛 전반적인 기호도로 설정하여 3차원 그래프화 하여 표준화하였다. 일차식(liner regression)은 5% 수준에서 유의성(p<0.05)이 있으며 이차식(quadratic regression)은 유의성이 없었다. 각 요인의 최소 및 최대 범위 온도 5~25℃ 구간에서는 11.63℃가 가장 최적조건으로 나타났으며 숙성기간 8~20일 구간에서는 4.62일이 최적 조건을 나타났다. 염도는 3~7% 구간에서 4.66% 구간이 가장 적정구간으로 나타났다. 본 반응표면 분석법을 계획한 결과값은 결정계수(R-square)가 0.7969로 0.5 이상을 나타내어 신뢰성을 가지는 결과를 나타내었고 온도, 숙성기간, 염도의 최적 조건은 온도 약 12℃, 기간 약 5일, 염도는 4.6%로 라는 결론을 내릴 수 있었다. 이 조건을 고정하여 표 2의 고춧가루, 마늘, 미원을 함량을 달리하여 제조한 가자미식해의 실험설계를 실시하였다.
The results of the reaction surface analysis based on the experimental plan of Table 4 are shown in FIG. As the independent variables, the contents of temperature (x1), period (x2), and salinity (x3) were set as the dependent variables, and the color, flavor, texture, and taste of the sensory attributes were set as the overall preference. Liner regression was significant at the 5% level (p <0.05) and quadratic regression was not significant. The minimum and maximum range of each factor was 11.63 ℃ in the temperature range of 5 ~ 25 ℃ and the optimum condition was 4.62 days in the range of 8 ~ 20 days of aging. The salinity was the most suitable interval between 3 ~ 7% and 4.66%. The optimum values of temperature, aging period, and salinity were about 12 ℃ and about 5 days (R-square). The results showed that R-square of 0.7969 was more than 0.5, , And the salinity was 4.6%. These conditions were fixed, and the experimental design of flounder flour prepared by varying the contents of red pepper powder, garlic, and green pepper in Table 2 was carried out.

1-3. 1-3. 고춧가루, 마늘, 미원의 첨가량을 달리한 가자미식해의 관능적 특성Sensory characteristics of cold water flounder with different amount of red pepper powder, garlic,

고춧가루, 마늘, 미원의 첨가량을 달리하여 총 18가지 종류의 가자미식해를 제조하여 관능검사를 실시하였다. 숙성조건은 1단계에서 실시한 최적조건인 온도 약 12℃, 기간 약 5일, 염도는 4.6% 동일조건에서 제조하였다. 최고점은 18번 시료인 고춧가루 15%, 마늘 7%, 미원 1%가 5.8점으로 가장 높은 기호도를 나타내었으며, 5번 시료인 고춧가루 10%, 마늘 10%, 미원 4%가 4.6점으로 가장 낮은 점수를 얻었다. 전반적으로 고춧가루, 마늘, 미원 함량에 비례적으로 기호도가 높고 낮아지는 경향을 나타내지 않았으며, 시료들간에 총점에서도 큰 차이를 나타내지 않았다. 이를 바탕으로 실험설계를 하여 반응표면분석을 실시하였다.(표 5 참조)
A total of 18 kinds of flounder were prepared by varying the addition amount of red pepper powder, garlic and. The aging condition was prepared under the same conditions as in the first step, at a temperature of about 12 ° C, a period of about 5 days, and a salinity of 4.6%. The highest score was 15% of red pepper powder, 7% of garlic, and 1% of fresh green pepper. The highest score was 5.8 points. The lowest value was 10% of red pepper powder, 10% of garlic and 4% . In general, there was no tendency for preference to be high or low in proportion to red pepper powder, garlic, and ammonia content, and there was no significant difference in total score between samples. Based on this, an experimental design was conducted to conduct a reaction surface analysis (see Table 5).

다양한 부재료 종류 및 함량에 따른 가자미식해 관능 실험 결과The results of flounder sensory test according to various kinds of ingredients and contents sample No.sample No. Variable Level IngredientVariable Level Ingredient FactorsFactors FlavorFlavor TasteTaste TextureTexture ColorColor Overall qualityOverall quality red paper(%)red paper (%) garlic(%)garlic (%) MSG(%)MSG (%) 1One 1010 44 22 5.755.75 5.505.50 5.255.25 5.885.88 5.2 5.2 22 1010 44 33 5.135.13 5.505.50 5.005.00 5.885.88 5.4 5.4 33 1010 1010 22 4.884.88 5.135.13 5.005.00 5.505.50 5.1 5.1 44 2020 44 22 4.374.37 4.504.50 4.754.75 5.635.63 4.8 4.8 55 1010 1010 44 4.134.13 4.634.63 4.634.63 5.135.13 4.6 4.6 66 2020 1010 22 4.754.75 5.005.00 5.755.75 5.505.50 5.3 5.3 77 2020 44 44 4.624.62 4.634.63 4.504.50 5.255.25 4.8 4.8 88 2020 1010 44 4.884.88 4.254.25 4.634.63 4.884.88 4.7 4.7 99 1515 77 33 5.005.00 5.005.00 5.135.13 5.385.38 5.1 5.1 1010 1515 77 33 5.005.00 5.005.00 5.135.13 5.385.38 5.1 5.1 1111 1515 77 33 5.005.00 5.505.50 5.135.13 5.385.38 5.3 5.3 1212 1515 77 33 5.005.00 5.505.50 5.135.13 5.385.38 5.3 5.3 1313 2525 77 33 5.005.00 5.135.13 5.255.25 5.635.63 5.3 5.3 1414 55 77 33 5.135.13 4.384.38 5.505.50 5.255.25 5.1 5.1 1515 1515 1313 33 5.255.25 4.384.38 5.505.50 5.385.38 5.1 5.1 1616 1515 1One 33 5.135.13 5.255.25 5.255.25 5.255.25 5.2 5.2 1717 1515 77 55 5.005.00 5.385.38 5.385.38 5.505.50 5.3 5.3 1818 1515 77 1One 5.135.13 6.136.13 5.505.50 5.635.63 5.6 5.6

1-4.1-4. 고춧가루, 마늘, 미원의 첨가량을 달리한 가자미식해의 표준화 Standardization of flounder flushing with different amounts of red pepper powder, garlic,

표 5의 실험설계를 통하여 반응표면 분석을 실시한 결과는 도 2에 나타내었다. 독립변수로 고춧가루(x1), 마늘(x2), 미원(x3), 종속변수로 관능적 특성을 설정하였다. 일차식(liner regression)은 0.97, 이차식(quadratic regression)은 0.08로 5% 수준에서 유의성(p<0.05)이 없으며 각 부재료별 첨가량의 최소 및 최대 범위는 원물대비 고춧가루 5-25%, 마늘 1-13%, 미원 1-5% 하였으며, 이 구간에서 고춧가루 16.08%, 마늘 7.21%, 미원 2.96%가 최적조건으로 결과가 도출되었다. 반응표면 분석결과 관능평가에서 1순위였던, 18번 시료에 비해 17번 시료의 배합비와 유사한 결과를 나타내었으며, 반응표면 분석법을 계획한 결과값은 결정계수(R-squaer)가 0.67로 신뢰성이 있음을 알 수 있었다. 실험설계 1. 2단계의 자료를 토대로 3단계 실험을 진행하였다.
The results of the reaction surface analysis through the experimental design of Table 5 are shown in FIG. Sensory characteristics were determined as red pepper powder (x1), garlic (x2), xylose (x3) and dependent variables as independent variables. There was no significance (p <0.05) at the level of 5%, and the minimum and maximum range of each ingredient was 5-25% red pepper powder, garlic 1 -13% and E1-5%, respectively. In this section, red pepper powder 16.08%, garlic 7.21%, and Miwon 2.96% were the optimum conditions. As a result of the reaction surface analysis, the result was similar to the compounding ratio of the 17th sample compared to the 18th sample, which was the first in the sensory evaluation, and the result of the reaction surface analysis method was reliable with a coefficient of determination (R-squarer) of 0.67 And it was found. Experimental design 1. A three-step experiment was conducted based on the data from step 2.

1-5.1-5. 생강, 무, 좁쌀의 첨가량을 달리한 가자미식해의 관능적 특성 The Sensory Characteristics of Cold Flounder with Different Amounts of Ginger, Radish, and Millet Rice

생강, 무, 좁쌀의 첨가량을 달리한 가자미식해는 실험 1, 2단계의 결과인 온도 약 12℃, 기간 약 5일, 염도는 4.6%, 고춧가루 16.08%, 마늘 7.21%, 미원 2.96%의 조건을 고정하여 총 18종류를 만들어서 관능검사를 실시한 결과를 표 6에 나타내었다. 생강 4%, 무 10%, 좁쌀 18%로 첨가한 가자미식해에서 6.25점으로 가장 높은 점수를 나타냈고, 생강 1%, 무 15%, 좁쌀 14%의 가자미식해에서는 2.59점으로 가장 낮은 점수를 나타내었다. 두 개의 시료를 비교해 보면 생강의 함량이 가자미식해의 기호도에 큰 영향을 미치는 것으로 사료되며, 각각의 관능평가와 재료 배합비를 토대로 하여 반응표면 분석을 위한 실험설계를 하였다.
The results of the first and second stages of the flounder, which differed in additions of ginger, radish and millet, were as follows: temperature of about 12 ℃, duration of about 5 days, salinity of 4.6%, red pepper powder of 16.08%, garlic of 7.21% The results are shown in Table 6. The highest score was 6.25 in the flounder added with 4% ginger, 10% and 18% wheat flour and the lowest score was 2.59 in the flounder flour of 1%, 15% and 14% . When the two samples were compared, the content of ginger significantly influenced the acceptability of the flounder, and the experimental design for the reaction surface analysis was performed based on the sensory evaluation and the ratio of ingredients.

다양한 부재료 종류 및 함량에 따른 가자미식해 관능 실험 결과The results of flounder sensory test according to various kinds of ingredients and contents sample No.sample No. Variable Level IngredientVariable Level Ingredient FactorsFactors FlavorFlavor TasteTaste TextureTexture ColorColor Overall qualityOverall quality ginger
(%)
ginger
(%)
radish
(%)
radish
(%)
foxtail millet(%)foxtail millet (%)
1One 22 1010 1010 4.75 4.75 5.13 5.13 5.50 5.50 5.13 5.13 5.13 5.13 22 22 1010 1818 4.63 4.63 5.50 5.50 5.88 5.88 5.00 5.00 5.25 5.25 33 22 2020 1010 3.88 3.88 4.88 4.88 4.75 4.75 4.88 4.88 4.59 4.59 44 44 1010 1818 5.25 5.25 5.88 5.88 5.63 5.63 5.88 5.88 5.66 5.66 55 22 2020 1818 5.25 5.25 5.75 5.75 5.38 5.38 5.75 5.75 5.53 5.53 66 44 2020 1010 5.63 5.63 5.13 5.13 6.13 6.13 5.75 5.75 5.66 5.66 77 44 1010 1818 6.13 6.13 6.13 6.13 6.63 6.63 6.13 6.13 6.25 6.25 88 44 2020 1818 3.63 3.63 4.75 4.75 5.25 5.25 4.75 4.75 4.59 4.59 99 33 1515 1414 5.13 5.13 5.38 5.38 5.88 5.88 5.13 5.13 5.38 5.38 1010 33 1515 1414 5.13 5.13 5.38 5.38 5.88 5.88 5.13 5.13 5.38 5.38 1111 33 1515 1414 4.75 4.75 4.88 4.88 5.88 5.88 5.38 5.38 5.22 5.22 1212 33 1515 1414 4.75 4.75 4.88 4.88 5.88 5.88 5.38 5.38 5.22 5.22 1313 55 1515 1414 4.75 4.75 5.00 5.00 5.00 5.00 5.38 5.38 5.03 5.03 1414 1One 1515 1414 1.88 1.88 3.13 3.13 1.75 1.75 3.63 3.63 2.59 2.59 1515 33 2525 1414 4.75 4.75 5.38 5.38 5.63 5.63 5.75 5.75 5.38 5.38 1616 33 55 1414 5.13 5.13 4.75 4.75 5.25 5.25 4.63 4.63 4.94 4.94 1717 33 1515 2222 5.63 5.63 6.25 6.25 6.00 6.00 6.00 6.00 5.97 5.97 1818 33 1515 66 5.13 5.13 4.88 4.88 5.63 5.63 5.63 5.63 5.31 5.31

1-6.1-6. 생강, 무, 좁쌀의 첨가량을 달리한 가자미식해의 표준화 Standardization of flounder flounder with different amounts of ginger, radish, and millet

생강, 무, 좁쌀의 첨가량과 관능평가를 토대로 반응표면 분석을 실시한 결과는 도 3과 같다. 종속변수 생강(x1), 무(x2), 좁쌀(x3), 독립변수는 관능적 특성으로 설정하였다. 생강, 무, 좁쌀 첨가량 범위에서 가장 적정 첨가량은 각각 원물 무게 대비 생강 3.70%, 무 10.12%, 좁쌀 13.72%를 나타냈으며, 반응표면 분석법을 계획한 결과값은 결정계수(R-squaer)가 0.77로 신뢰성을 가짐을 보여 주었다. 가장 점수가 높았던 관능평가 시료와 비교해 보았을때, 생강과 무의 첨가량을 비슷한 수준을 나타내었으며, 좁쌀은 4%정도 낮은 함량을 나타내었다.
The results of the reaction surface analysis based on the addition amount of ginger, radish, and millet and sensory evaluation are shown in FIG. The dependent variables were ginger (x1), no (x2), wheat (x3), and independent variables were set as sensory characteristics. The optimum amount of addition of ginger, radish and millet was 3.70%, 10.12% and 13.72%, respectively, in the range of the weight of raw materials, and the coefficient of determination (R-squaer) was 0.77 Reliability. Compared with the highest sensory evaluation samples, the addition of ginger and radishes showed similar levels, while that of millet was lower by 4%.

1-7.통계분석1-7. Statistical Analysis

검사결과에 대한 통계적인 유의성 검정은 Statistical Packages for Social Science(SPSS, Chicago, IL, USA)를 이용하여 Duncan’s multiple range test로 유의수준 5% 이내(p<0.05)로 각 평균값에 대한 유의적 차이를 조사하였다. 데이터는 각 실험치의 평균값과 표준편차로 나타내었다.
Statistical significance of the test results was analyzed using Duncan's multiple range test using Statistical Packages for Social Science (SPSS, Chicago, IL, USA) within 5% significance level (p <0.05) Respectively. Data were expressed as mean value and standard deviation of each experimental value.

1-8. 결과1-8. result

본 연구는 식해의 제조공정 표준화 기술개발을 위하여 단계별로 반응표면분석을 실시하여 표준화하였다. 1단계는 숙성온도, 기간, 염도 최적 구간을 찾아 표준화 하였고 2단계는 1단계의 숙성조건을 고정하여 고춧가루, 마늘, 미원 첨가량에 대한 표준화를 실시하였다. 3단계는 1, 2단계의 표준화 조건을 고정하여 생강, 무, 좁쌀 첨가량에 대해 표준화를 실시하였다. 최종 표준화 조건은 온도 약 12℃, 기간 약 5일, 염도는 4.6%, 고춧가루 16.08%, 마늘 7.21%, 미원 2.96%, 생강 3.70%, 무 10.12%, 좁쌀 13.72%로 가자미식해 최적 제조 조건을 확립하였다.This study standardized the reaction surface analysis in stages to develop the standardization technology of the manufacturing process of the cooling process. In the first step, the optimum temperature for ripening, duration and salinity were standardized. In the second step, standardization of red pepper powder, garlic, In the third step, the standardization conditions of the first and second stages were fixed and standardization was performed on the addition amounts of ginger, radish and millet. The final standardization conditions were as follows: temperature was about 12 ℃, duration was about 5 days, salinity was 4.6%, red pepper powder was 16.08%, garlic was 7.21%, myeongwon 2.96%, ginger 3.70%, no 10.12% and ripe rice 13.72% Respectively.

Claims (6)

숙성온도, 기간, 염도 최적 구간을 찾아 표준화 수행하는 제 1단계; 1단계의 숙성조건을 고정하여 고춧가루, 마늘, 미원 첨가량에 대한 표준화를 수행하는 제2단계; 3단계는 1, 2단계의 표준화 조건을 고정화하여 생강, 무, 좁쌀 첨가량에 대해 표준화를 실시하는 제 3단계 공정을 포함하는 단계별로 반응표면분석법으로 우수한 품질의 가자미식해를 평가하는 평가방법.A first step of standardizing the aging temperature, the duration, and the optimum salinity; A second step of standardizing the addition amount of red pepper powder, garlic, and green tea powder by fixing the ripening condition of the first step; Step 3 is a step-by-step reaction surface analysis method that includes standardization of ginger, radish, and millet rice by standardizing the standardization conditions of the first and second stages, and then performing a standardization process for the addition of ginger, radish, and millet. 가자미 내장 및 머리와 지느러미를 제거한 후 몸통육을 세절하여 주재료를 준비하는 제 1단계; 상기 제 1단계의 주재료를 6시간 내지 72시간 동안, 1 내지 20% 염도의 천일염으로 염장하는 제 2단계; 상기 염장한 재료를 1시간 내지 12시간 동안 탈수하는 제 3단계; 탈수한 가자미 원물에 가자미 원물 중량 100부 대비(w/w) 고춧가루 1 내지 30중량부, 마늘 0.5 내지 20중량부, 생강 0.5 내지 10중량부, 미원 0.05 내지 6중량부, 무 0.5 내지 20중량부, 및 좁쌀 0.5 내지 20중량부의 배합비로 구성된 양념을 첨가하고 버무려 양념하는 제 4단계; 상기에서 얻은 양념된 재료를 용기에 담아 숙성시키는 제 5단계를 포함함을 특징으로 하는 품질이 우수한 가자미 식해를 제조하는 제조방법.The first step of preparing the main ingredients by cutting off the body of the legs after eliminating the flounder and removing the hair and fins; A second step of salting the main ingredient of the first step for 6 hours to 72 hours with 1 to 20% salinization salt; A third step of dewatering the salted material for 1 hour to 12 hours; 1 to 30 parts by weight of red pepper powder (w / w), 0.5 to 20 parts by weight of garlic, 0.5 to 10 parts by weight of ginger, 0.05 to 6 parts by weight of glutinous rice, 0.5 to 20 parts by weight of glutinous rice powder, , And 0.5 to 20 parts by weight of wheat gluten; And a fifth step of placing the seasoned material obtained in the above step in a container and aging the seasoned material. 제 1항에 있어서, 상기 제조공정의 2단계에서, 염장은 12시간 내지 48시간 동안, 2 내지 10% 염도의 천일염으로 염장함을 특징으로 하는 제조방법.The method according to claim 1, wherein in step 2 of the manufacturing process, the salting is salted with 2 to 10% salinis salt for 12 to 48 hours. 제 1항에 있어서, 상기 제조공정의 4단계에서, 상기 양념은 가자미 원물 중량 100부 대비(w/w) 고춧가루 2 내지 20중량부, 마늘 1 내지 10중량부, 생강 0.1 내지 5중량부, 미원 0.1 내지 3중량부, 무 0.5 내지 20중량부 및 좁쌀 1 내지 10중량부의 배합비로 배합한 양념임을 특징으로 하는 제조방법.The method according to claim 1, wherein in step 4 of the manufacturing process, the sauce comprises 2 to 20 parts by weight of red pepper powder (w / w), 1 to 10 parts by weight of garlic, 0.1 to 5 parts by weight of ginger, 0.1 to 3 parts by weight, 0.5 to 20 parts by weight, and 1 to 10 parts by weight of wheat gluten. 제 1항에 있어서, 상기 제조공정의 5단계에서, 상기 숙성은 0 내지 30℃의 배양기에 1일 내지 10일 동안 숙성시킴을 특징으로 하는 제조방법.The method according to claim 1, wherein in the step 5 of the manufacturing process, the aging is aged for 1 to 10 days in an incubator at 0 to 30 ° C. 제 2항의 제조방법으로 수득되는 품질이 우수한 가자미식해.A flounder having excellent quality obtained by the manufacturing method of claim 2.
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KR20190001628A (en) 2017-06-26 2019-01-07 제이앤팜유한책임회사 Cosmetics for anti-aging or whitening of skin with ethanol extract of Crataegi fructus fruit

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