KR20170055036A - Method for Manufacturing Cheese Squid - Google Patents

Method for Manufacturing Cheese Squid Download PDF

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KR20170055036A
KR20170055036A KR1020150157168A KR20150157168A KR20170055036A KR 20170055036 A KR20170055036 A KR 20170055036A KR 1020150157168 A KR1020150157168 A KR 1020150157168A KR 20150157168 A KR20150157168 A KR 20150157168A KR 20170055036 A KR20170055036 A KR 20170055036A
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squid
cheese
weight
parts
chitosan
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KR1020150157168A
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KR101789507B1 (en
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정재원
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농업회사법인 하슬라팜 주식회사
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/511—Chitin, chitosan

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Mycology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a method for producing cheese squid having improved nutrition and commerciality of squid by attaching cheese to the surface of squid.
The cheese squid produced by the method of the present invention is prepared by immersing squid in a seasoning solution and then applying cheese to make the cheese stick to the squid, and the adhesive force of cheese and squid increases due to the adhesive component contained in the seasoning, The cheese does not easily fall off from the squid, and the cholesterol ingredient contained in the squid and the salt ingredient contained in the cheese are discharged to the outside of the cheese to prevent the occurrence of adult diseases caused by cheese and squid, and to suppress the growth of microorganisms of cheese squid, It does not change easily.

Description

{Method for Manufacturing Cheese Squid}

The present invention relates to a method for producing cheese squid having improved nutrition and commerciality of squid by attaching cheese to the surface of squid.

Squid is a molluscic animal belonging to cephalopods (足 足 十 腕 目) belongs to the peculiar texture and taste of palatability is high, palatability and various nutrients such as taurine and various amino acids and beta-unsaturated fatty acids, .

Squid has been used as a source of protein for a long time since it occupies more than 72% of the dry matter amount basis protein. Protein constitutes body tissue such as muscle and connective tissue and is necessary for composition of enzyme, hormone, It is a nutrient required for the transport and storage of nutrients and active substances. The squid contains the essential amino acids threonine, valine, methionine, isoleucine, leucine, The content of phenylalanine, lysine, and histidine is high.

Essential amino acids are not synthesized in the body or synthesized, and their amounts are very small and insufficient to achieve the physiological function of the human body. Therefore, they must be supplied from the food. Squid are rich in essential amino acids, and essential amino acids necessary for human body can be supplemented from squid .

Cuttlefish are mainly used in a biological state or in a frozen state or in a dry state with less than 25% moisture. Squid with high water content can soften the texture, but it is low in storage due to fat rancidity, microbial contamination, In contrast to other foods, it is hard to process into various forms of food.

The squid currently in circulation is usually used in the form of live fish meal, fried fish, salted fish meal, and meat juice extract, or added in small quantities as dry ingredients or other food ingredients. The easy-to-form products are not developed so widely and are not widely used in the food processing industry.

Accordingly, various methods for improving the storage stability while maintaining the flavor, aroma and unique texture of the squid have been proposed by processing the squid in the form of smoked squid, seasoned squid, and deep-fried squid. For example, 1549474 proposes a method for producing deep-fried squid, which is prepared by slicing squid, freeze-drying in vacuo, treating with high pressure and applying a composition for forming a moisture transport layer containing a crosslinked potato starch, dried potato powder, squid oil, protein and emulsifier .

The above-mentioned squid frying can suppress the movement of water even after a lapse of time, so that the squid is not hardened, so that the deep-fried squid can keep crisp texture and the voids are released into the squid due to the release of water by vacuum freeze drying, And the dense protein structure of squid meat is denatured and destroyed by the high-pressure treatment, so that the squid becomes soft and gelled, so that the effect of attaching the frying clothes to the squid can be obtained.

However, although the shape of the squid is retained by the above-described method, the texture of the squid may be felt to some extent, but the texture of the squid is modified by vacuum freeze drying and high pressure treatment, The cuttlefish meat is gradually decomposed by the self-decomposing enzyme and the texture of the squid is further lowered.

Korean Patent Registration No. 1407343 proposes a method of imparting a soft chewiness while maintaining a unique texture of squid. The squid is immersed in the pine needle extract to adjust the water content to 50 to 55% by weight, and then baked, torn (Including parmesan cheese powder, casein sodium, guar gum etc.), D-sorbitol, glucose, sodium L-glutamate, refinery, succinic acid, citric acid, sodium metaphosphate, enzyme-treated stevia, alanine, glycine and potassium sorbate , And aging and drying the resulting mixture to adjust the water content to 20 to 24 wt%.

The present invention provides a cheese flavor imparted to the sweetness of seasoned squid to develop a harmonized flavor. The squid is immersed in the pine needle extract to remove the odor of squid, and the cheese film layer is formed on the surface of squid, It provides a soft chewing sensation and increases the adhesion between squid and cheese by sodium caseinate and guar gum, so that it does not desorb cheese even if stored for a long time.

However, the squid is a food having a high cholesterol content, and in order to manufacture cheese, the salt is added to prevent bacteria from growing during the fermentation and aging of the milk. The cheese squid prepared as above contains salt of cheese together with cholesterol of squid , There is a problem that the above-mentioned ingredients, which are attributed to causes of adult diseases, fail to meet the health-oriented consumers' psychology of consumption.

The present invention solves the above-mentioned problems, and it is an object of the present invention to provide a method and apparatus for attaching cheese to the surface of a squid so that the attached cheese does not easily fall off the surface of the squid, and the cholesterol contained in the squid and the salt- And to provide a method for producing cheese squid.

In order to solve the above-mentioned problems, the present invention relates to a process for preparing chitosan, which comprises adding 1 to 5 parts by weight of chitosan to 100 parts by weight of water, adding 10 to 30 parts by weight of sugar, 10 to 30 parts by weight of D- 3 to 10 parts by weight of sodium glutamate, 3 to 10 parts by weight of soy sauce, 1 to 5 parts by weight of citric acid, 1 to 5 parts by weight of succinic acid, 1 to 5 parts by weight of onion powder, 1 to 5 parts by weight of garlic powder, Preparing 0.5 to 3.0 parts by weight of guar gum, 0.5 to 3.0 parts by weight of gellan gum, and 0.5 to 3.0 parts by weight of mannan; Immersing the seasoning liquid in the seasoning liquid and drying the squid; And applying cheese to the surface of the dried squid.

It is preferable that the squid is baked at 120 to 150 ° C. for 30 to 150 seconds before the squid is immersed in the seasoning solution. Preferably, the dried squid is aged at 5 to 15 ° C. for 10 to 20 hours, The squid is preferably heated at a temperature of 80 to 100 캜 for 10 to 50 seconds.

The chitosan is preferably N-pentyl chitosan in which the hydrogen of the amino group of the chitosan molecular chain is substituted with a pentyl group.

Preferably, 1 to 5 parts by weight of honey based on 100 parts by weight of water is added to the seasoning solution, and 5 to 10 parts by weight of soybean flour is added to 100 parts by weight of the cheese.

The cheese squid produced by the method of the present invention is prepared by immersing squid in a seasoning solution and then applying cheese to make the cheese stick to the squid, and the adhesive force of cheese and squid increases due to the adhesive component contained in the seasoning, Cheese does not fall easily from the squid.

In addition, the chitosan component prevents cholesterol contained in the squid and salt contained in the cheese from being discharged outside the body to prevent adult disease caused by cheese and squid, and inhibiting microbial propagation of cheese squid, so that it does not easily deteriorate even after long-term storage.

The present invention provides a method for preparing cheese squid, wherein the squid is immersed in a seasoning solution containing chitosan, dried, and then cheese is applied to the surface of the squid, thereby improving the nutritional value and the commercial value.

First, a squid as a main ingredient is prepared. The squid is preferably semi-dried squid or dried squid so that the seasoning liquid can be easily applied on the surface. When the squid is thawed or the frozen squid is thawed, the squid is appropriately dried Semi-dried squid is most preferable from the viewpoint of texture and easiness of processing, and it is preferable to remove the skin of the squid so that the seasoning liquid can penetrate well and the cheese can be adhered well.

The squid may be roasted before the squid is immersed in the seasoning liquid. The roasting process of the squid not only improves the flavor of the squid but also removes the smell of the squid and the color of the squid, Is carried out before the step of immersing the seasoning liquid is preferable in terms of preventing the seasoning liquid from burning.

The roasting is preferably performed at 120 to 150 ° C. for 30 to 150 seconds. If the temperature is high or the time is long, the water content of the squid decreases, and the meat quality becomes hard, unnecessary carbonization of the squid skin may occur, Or when the time is short, the effect of roasting such as improving the flavor, sterilizing effect, and removing odor is insignificant.

Next, prepare the seasoning solution.

The seasoning liquid is prepared by adding chitosan to water and adding thereto 1 part of chitosan selected from sugar, D-sorbitol, oligosaccharide, sodium L-glutamate, soy sauce, citric acid, succinic acid, onion powder, garlic powder, ginger powder, guar gum, And the ratio of each ingredient in the seasoning liquid can be adjusted according to the food of the recipient. For example, 1 to 5 parts by weight of chitosan is added to 100 parts by weight of water, and 10 to 30 parts by weight of sugar 10 to 30 parts by weight of D-sorbitol, 5 to 20 parts by weight of oligosaccharide, 3 to 10 parts by weight of sodium L-glutamate, 3 to 10 parts by weight of soy sauce, 1 to 5 parts by weight of citric acid, 1 to 5 parts by weight of succinic acid, 1 to 5 parts by weight of powder, 1 to 5 parts by weight of garlic powder, 1 to 5 parts by weight of ginger powder, 0.5 to 3.0 parts by weight of guar gum, 0.5 to 3.0 parts by weight of gellan gum and 0.5 to 3.0 parts by weight of mannan Can be produced by mixing more than two species.

Chitosan is a polymer substance that deacetylates chitin contained in crustacean and substitutes N-acetyl group with amino group. It is a glucosamine bond and its molecular structure is very similar to human tissue It has a similar structure and has excellent human affinity. Since it does not cause an immune rejection reaction, it is known as a very useful material as a food or medicine.

The main functions of chitosan are antimicrobial, antifungal, elimination of heavy metal adsorption, physiological activity, human affinity, promotion of wound healing, cholesterol lowering, liver function improvement, hypoglycemic effect, And health fields.

Squid is high in cholesterol content, so if you eat a lot of squid, cholesterol is elevated in the blood and causes atherosclerosis. Cholesterol is synthesized as bile acid in the liver and bile acid is circulated in the liver and intestine, The amount of cholesterol in the blood is regulated because cholesterol accumulated in the body is used to synthesize bile acid.

In addition, the fish squid contains salt, the salt is added during the production of cheese, and the salt contained in the squid squid is ionized into chlorine and sodium in the body. Sodium elevates blood pressure to cause adult diseases, And accelerates the rise of blood pressure. Chitosan has a function of adsorbing chlorine and discharging it to the outside of the body, thereby suppressing an increase in blood pressure.

It is preferable that the chitosan is N-pentyl chitosan in which the hydrogen of the amino group of the chitosan molecular chain is replaced with a pentyl group through N-alkylation to increase the adhesive strength.

The N-alkylation of chitosan is carried out by dissolving chitosan in acetic acid at a molar concentration of 0.1-0.5 mole / l and stirring for 20-30 hours, adding n-butyl aldehyde at 20-30 Reacting the mixture with stirring for a period of time, adding sodium tetrahydroborate thereto, reforming it with N-pentyl chitosan, washing with water and ethanol, and drying.

Chitosan has some degree of adhesion due to the hydrophilic action of hydroxyl group or amino group, but the hydrophobic action by N-pentyl group interacts with the hydrophilic action to increase adhesion, and N-pentyl chitosan with increased adhesion is attached to the surface of squid The cheese, which is applied to the process squid surface, is firmly bonded to the squid so that the cheese can not be easily removed from the squid.

In addition, the modified chitosan has a disadvantage in that the effect of chitosan is reduced when the polymer chitosan is modified to a low molecular weight. However, since the chitosan in the modified chitosan does not have a low molecular weight, the chitosan can maintain its original potency, It is possible to obtain an effect of improving the storage stability of squid due to antibacterial and antifungal properties of chitosan.

If the content of the chitosan is less than 1 part by weight, the chitosan content in the seasoning solution is so small that the effect of the chitosan described above can not be sufficiently exhibited. If the content of the chitosan exceeds 5 parts by weight, the chitosan gels, The texture of the squid is dropped.

In addition, honey may be added to the seasoning liquid to suppress blood pressure increase due to the salt component contained in cheese squid, and 1 to 5 parts by weight of honey based on 100 parts by weight of water is preferably added.

Honey contains a lot of potassium, Potassium promotes sodium excretion, suppresses the rise of blood pressure caused by sodium components, and honey is highly sticky, so it is applied to the surface of squid so that cheese can stick to the surface of squid.

In addition, honey has powerful antiseptic and antioxidant ingredients to prevent the degeneration and oxidation of cheese squid during storage to maintain the original flavor of cheese squid, and to improve the flavor of cheese squid due to its sweetness, delicate color and luxurious taste. And flavor, flavor, and color of the above-mentioned picking circle can be added to cheese squid according to the picking circle of honey (acacia tree, chestnut tree, sorghum, rape flower, buckwheat flower, etc.).

Next, the squid is immersed in the seasoning solution and then dried. The immersion time is preferably about 1 to 10 minutes, and the drying is preferably performed at room temperature for 1 to 10 hours. If the seasoning solution is applied to the squid, And the moisture is appropriately removed, and the immersion and drying time are appropriately controlled within the above range according to the dry state of the squid.

During the drying, the seasoning liquid penetrates into the tissue of the squid by moisture, and the texture and texture of the meat are softened, so that the elasticity and cohesiveness are increased, the flavor is improved, and cheese is more adhered to the surface of the squid.

In order to further improve the flavor of the dried squid, it may be aged at 5 to 15 ° C for 10 to 20 hours.

Next, it is preferable that the cheese is applied to the surface of the dried squid, and that the cheese is applied to the upper and lower surfaces of the squid at a thickness of 1 mm or less in terms of preventing harmony of taste and desorption of cheese.

Soybean flour may be added to the cheese so as to suppress the occurrence of adult disease caused by cholesterol contained in the squid and increase the shelf life of cheese squid. Preferably, 5 to 10 parts by weight of soybean flour based on 100 parts by weight of cheese is added.

Soybean protein is rich in protein. Soybean protein lowers the cholesterol level in the blood and causes the occurrence of blood vessel diseases such as arteriosclerosis and heart disease. And the soybean is an alkaline food that can reduce the deleterious effects of squid, which is an acidic food, on the human body, thereby increasing the nutritional value of cheese squid, and the taste of cheese squid, Sue and lighten up.

In addition, when a squid is stored for a long period of time, the autolysis in which the protein of the squid is decomposed by the action of the autolytic enzyme contained in the squid tissue causes the deterioration of the original taste of squid, (Protease inhibitor), which inhibits autolysis of the squid protein by autolytic enzymes, so that the flavor of cheese squid can be maintained for a long time.

In order to further prevent the cheese from being desorbed from the squid surface, the squid coated with cheese may be heated at a high temperature of 80 to 100 DEG C for 10 to 50 seconds. By this heating, cheese forms a film layer on the surface of the squid, The film layer prevents the evaporation of water contained in the squid so that it retains the elastic and soft texture of cheese squid even after a lapse of time and blocks squid meat from the external environment so as to minimize deterioration by oxygen and microorganisms, .

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

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

Cuttlefish caught on the east coast of Gangwon Province were harvested to remove intestines and bones, cleaned thoroughly, and then put into a stripping machine to remove the epidermis and dried to obtain a semi-dried squid having a moisture content of 60% by weight.

To 1 kg of purified water was added 30 g of chitosan powder, 200 g of sugar, 200 g of D-sorbitol, 100 g of oligosaccharide, 60 g of sodium L-glutamate, 60 g of soy sauce, 30 g of citric acid, 30 g of succinic acid, g, 30 g of ginger powder, 20 g of guar gum, 20 g of gellan gum and 20 g of mannan were mixed to prepare a seasoning solution.

The semi-dried squid was immersed in the seasoning solution for 3 minutes, then taken out and dried for 7 hours in the shade. The melted cheese was applied to the upper and lower surfaces of the dried squid using a cheese melting pot to a thickness of 0.7 mm, Squid were prepared.

≪ Example 2 >

In Example 1, cheese squid was prepared in the same manner as in Example 1, except that the semi-dried squid was baked at 130 캜 for 1 minute and then dipped in the seasoning solution.

≪ Example 3 >

10 g of chitosan was added to 500 g of acetic acid at a molar concentration of 0.3 mole / l and dissolved by stirring for 25 hours. 50 g of n-butylaldehyde was added thereto and reacted for 25 hours with stirring.

Excess sodium tetrahydroborate was slowly added to the reaction mixture to obtain N-pentyl chitosan, which was washed with water and ethanol and dried.

In Example 1, cheese squid was prepared in the same manner as in Example 1, except that the dried N-pentyl chitosan was used in place of the chitosan powder.

<Example 4>

In Example 1, cheese squid was prepared in the same manner as in Example 1, except that 30 g of honey was further added to the seasoning solution.

&Lt; Example 5 >

In Example 1, cheese squid was prepared in the same manner as in Example 1, except that the squid immersed in the seasoning solution and dried were aged at 10 캜 for 15 hours.

&Lt; Example 6 >

In Example 1, cheese squid was prepared in the same manner as in Example 1 except that melted cheese was mixed with soybean flour in an amount of 7 weight% and applied to squid.

&Lt; Example 7 >

In Example 1, cheese squid was prepared in the same manner as in Example 1, except that squid coated with cheese was heated at 90 캜 for 30 seconds.

&Lt; Comparative Example 1 &

In Example 1, the chitosan was not added to the purified water and sugar, D-sorbitol, oligosaccharide, sodium L-glutamate, soy sauce, citric acid, succinic acid, onion powder, garlic powder, ginger powder, guar gum, To prepare a seasoning liquid, cheese squid was prepared in the same manner as in Example 1 above.

&Lt; Comparative Example 2 &

In Example 1, cheese squid was prepared in the same manner as in Example 1, except that the semi-dried squid was coated with molten cheese on the surface of the semi-dried squid without immersing the semi-dried squid in the seasoning liquid.

&Lt; Test Example 1 > Measurement of degree of hydrolysis

The cheese squid prepared in Examples 1 to 7 and Comparative Examples 1 and 2 were stored at room temperature for 30 days, and only the cuttlefish meat was separated to measure the degree of hydrolysis.

The degree of hydrolysis can be defined as the ratio of the hydrolyzed peptide bond to the total peptide bond, analyzed using the pH-stat method, and the results are shown in Table 1 below.

Results of hydrolysis of squid meat Hydrolysis (%) Example 1 10.3 Example 2 9.5 Example 3 10.1 Example 4 9.9 Example 5 10.6 Example 6 9.4 Example 7 10.5 Comparative Example 1 10.2 Comparative Example 2 9.1 Hydrolysis (%) = B × N b × 1 / α × 1 / MP × 1 / h tot × 100
B: amount of consumed salt (ml)
N b : Normal concentration of base
α: Average dissociation degree of α-amino group
MP: protein mass (g)
h tot : the total number of peptides in the protein substrate (meqv / g)

In the results of Table 1, the hydrolysis degree was low in Comparative Example 2 in which cheese was applied without squid dipping in the seasoning liquid, Example 6 in which soybean flour was added to cheese, and Example 2 in which squid was soaked in a seasoning solution, Protein degradation of squid meat was retarded by the protein hydrolyzing enzyme inhibitory effect of soybean flour, and the moisture content of squid meat was decreased by hydrolysis of squid meat.

On the other hand, from Example 5 in which dried squid was immersed after dipping seasoning solution and Example 7 in which squid coated with cheese was heated, it was found from the result of high measurement that in the aging period before cheese was applied to the squid surface, Protein degradation of squid meat is expected to proceed faster. It is considered that when the squid coated with cheese is heated, cheese, which is a fermented product, seeps into the squid meat and promotes the hydrolysis of squid meat.

&Lt; Test Example 2 > Analysis of change in bacterial counts during storage

The changes in the number of general bacteria and coliform bacteria during the storage of cheese squid prepared in the above Examples and Comparative Examples were analyzed.

Bacterial counts were analyzed according to the Microbiological Test of Food Science and Technology, and only squid meat of cheese squid by each group was separated. 10 g of each squid meat sample and 90 ml of sterilized diluted water were put into a sterilized bag and stomacher was used And homogenized (homogenate), and then 1 ml of the homogenate was added to 9 ml of sterile physiological saline (homogeneous diluent).

1 ml of the above homogeneous diluent was inoculated on the petri-dish and cultured in an incubator at 35 ° C for 36 hours. The number of generated colonies was measured. As a result, Escherichia coli was not detected, .

Analysis of general bacterial count changes (unit: cfu) Immediately after manufacture After 1 month of storage After 2 months of storage Example 1 3.2 x 10 3 5.5 × 10 3 6.4 × 10 3 Example 2 1.3 x 10 2 3.7 x 10 2 5.1 x 10 2 Example 3 2.9 x 10 3 5.1 x 10 3 5.8 × 10 3 Example 4 2.5 x 10 2 3.9 × 10 2 4.7 × 10 2 Example 5 3.7 x 10 3 6.8 × 10 3 9.6 × 10 3 Example 6 3.3 x 10 3 5.3 × 10 3 6.1 × 10 3 Example 7 2.5 x 10 3 4.1 × 10 3 5.7 x 10 3 Comparative Example 1 4.9 × 10 3 8.7 × 10 3 2.0 x 10 4 Comparative Example 2 1.5 x 10 4 3.6 × 10 4 7.9 × 10 4

As shown in Table 2, the squid of the comparative example without chitosan ingredient showed the most common bacterial counts, and the bacterial proliferation was more frequent during storage, and the bacterium was proliferated after the aging in Example 5.

Especially, in case of Comparative Example 2, since no seasoning liquid was added to squid, it was judged that the growth of bacteria was most increased due to the absence of components having antimicrobial activity such as onion, garlic, ginger as well as chitosan component in the seasoning liquid.

The number of general bacteria in Example 2 in which squid was baked and seasoned and Example 4 in which honey was added in seasoning solution was measured to be small and it was found that the bacterium died during the process of brewing squid and the antimicrobial component of honey suppressed the growth of bacteria.

As described above, when squid is treated with chitosan having antimicrobial activity, the propagation of microorganisms is suppressed and storage stability is improved, and therefore, it is considered that the safety of cheese squid is secured because it is not easily changed during the distribution process.

&Lt; Test Example 3 >

The cheese squid prepared in the above Examples and Comparative Examples was stored at room temperature for 30 days and then the cheese applied on the surface of the cheese squid body was peeled off by hand so that the cheese was not cleanly separated from the interface between squid meat and cheese, Was evaluated as cheese adhesion, and the results are shown in Table 3 below.

Whether the cheese was damaged or not at the interface between squid meat and cheese was excluded.

Evaluation of adhesion of cheese Cheese Adhesion (%) Example 1 90 Example 2 87 Example 3 94 Example 4 96 Example 5 91 Example 6 88 Example 7 95 Comparative Example 1 85 Comparative Example 2 58 Cheese adhesion (%) = (total area - isolated area) / total area × 100

As shown in Table 3, in Example 4 in which honey was added to the seasoning solution, in Example 7 in which squid coated with cheese was heated, in Example 3 in which modified N-pentyl chitosan was added, cheese firmly adhered to squid meat This is because N-pentyl chitosan, which is adhered to the squid meat by adhesion with the adhesive honey, is applied to the cuttle meat and then the cheeses are applied or the cheese coated on the squid meat is heated so that the cheese is cut into squid meat The adhesion of the cheese is improved.

Example 2 in which the squid was baked and dipped in the seasoning solution and in Example 6 in which the soy flour was added to the cheese was slightly lowered is presumably due to a decrease in the water content contained in the squid and cheese, Comparative Example 2 in which cheeses were applied was superior in cheese adhesion due to the softening of squid meat by the seasoning liquid and the adhering effect of sticky components (guar gum, gellan gum, mannan, honey, N-pentyl chitosan) .

&Lt; Test Example 4 >

The taste, flavor, texture and overall taste of the cheese squid prepared in the above Examples and Comparative Examples were measured by the 5-point scale method and the average value was measured in the following Table 4 Respectively.

Sensory evaluation result flavor incense Texture Overall likelihood Example 1 4.0 3.9 3.9 3.9 Example 2 4.1 4.0 3.7 4.0 Example 3 4.0 4.0 3.8 3.9 Example 4 4.2 3.8 3.9 3.9 Example 5 4.1 3.9 4.0 4.0 Example 6 3.9 3.8 3.7 3.8 Example 7 4.3 4.2 3.8 4.1 Comparative Example 1 3.9 4.0 3.9 3.9 Comparative Example 2 3.5 3.8 3.3 3.5

As shown in Table 4, the flavor and aroma of Example 7, in which squid coated with cheese, was the best, and no significant difference was observed between the taste and flavor in the Examples and Comparative Examples 1 in terms of texture and overall taste.

In the case of Comparative Example 2, the flavor, aroma, texture and overall acceptability were evaluated to be very low as compared with the other groups, and it was found that the flavor of cheese squid was significantly lowered unless the squid was immersed in the seasoning solution.

Claims (7)

1 to 5 parts by weight of chitosan is added to 100 parts by weight of water and 10 to 30 parts by weight of sugar, 10 to 30 parts by weight of D-sorbitol, 5 to 20 parts by weight of oligosaccharide, 3 to 10 parts by weight of sodium L-glutamate, 3 to 10 parts by weight of citric acid, 1 to 5 parts by weight of succinic acid, 1 to 5 parts by weight of succinic acid, 1 to 5 parts by weight of onion powder, 1 to 5 parts by weight of garlic powder, 1 to 5 parts by weight of ginger powder, 0.5 to 3.0 parts by weight of gellan gum, and 0.5 to 3.0 parts by weight of mannan.
Immersing the seasoning liquid in the seasoning liquid and drying the squid; And
And applying cheese to the surface of the dried squid. The method according to claim 1,
Wherein the squid is baked at 120 to 150 DEG C for 30 to 150 seconds before the squid is immersed in the seasoning solution. The method according to claim 1,
Wherein the chitosan is N-pentyl chitosan in which the hydrogen of the amino group of the chitosan molecular chain is substituted with a pentyl group. The method according to claim 1,
And 1 to 5 parts by weight of honey based on 100 parts by weight of water is added to the seasoning solution. The method according to claim 1,
Wherein the dried squid is aged at 5 to 15 DEG C for 10 to 20 hours. The method according to claim 1,
And 5 to 10 parts by weight of soybean flour is added to 100 parts by weight of the cheese. The method according to claim 1,
Wherein the squid coated with the cheese is heated at a temperature of 80 to 100 占 폚 for 10 to 50 seconds.
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