KR20170123391A - Food composition comprising fermented tuna and isolated soy protein and preparing method thereof - Google Patents

Abstract

The present invention relates to a food composition comprising fermented tuna and isolated soy protein and a preparing method thereof. The food composition of the present invention shows improved physical and functional characteristics as compared with conventional isolated soybean protein, and thus can be usefully used as a food composition such as conventional soy meat manufactured by using isolated soybean protein.

Description

[0001] The present invention relates to a food composition comprising a fermented tuna fermented product and a separated soybean protein, and a preparation method thereof,

The present invention relates to a food composition comprising a fermented tuna fish and a soybean protein separated from the fermented soybean protein, and more particularly, to a food composition having improved physical and sensory properties will be.

As quality of life increases, awareness of health increases, diseases occur in animal groups, interest in environmental pollution in raising livestock increases, and awareness of ethics increases as interest in animals increases And so on, leading people to a vegetarian-oriented life. In addition, there are people who do not eat meat for religious reasons or have to limit meat in their diet for health reasons.

As a substitute for such foods, there is a growing demand for vegetable soybeans. Congo is a product made mainly of tissue soybean protein and a small amount of wheat gluten and vegetables. It is a worldwide trend that the market demand for soybean products which are vegetable foods and have high physiologically active function increases year by year.

 Vegetable meat has a good nutritional advantage over animal meat. Vegetable meat does not contain animal fat, and it reduces the intake of cholesterol and saturated fatty acid, which helps to prevent cardiovascular and lifestyle-related diseases. Also, there is no fear of infection from diseases that may originate from animal foods, animal meat contains abundant fiber, vitamins and minerals and well-made vegetable meat. Also, the time required for digestion is shorter than that of meat, so there is no burden on stomach and intestines. In addition to texture, flavor and taste are attractive prerequisites for these meat substitutes. There should be no odor, no taste, and meet consumer expectations. The past lack of meat flavor and the deterioration of taste have been obstacles to the success of the vegetable meat, and artificial flavors and spices have been added to make efforts to bring quality such as meat flavor and texture.

 Raw materials of soybean meat include soybean itself, soybean powder (soybean flour), soybean protein and defatted soybean protein (TVP, texturized vegetable protein). Isolated Soy Protein (ISP) isolates and extracts proteins from soybeans. It is used not only as a raw material for soybean meat but also as a protein after protein denaturation by enzymes, or by adding soy protein isolate, bread, sausage, It is also used as a reinforcing raw material.

 However, the isolated soy protein (ISP) has almost no taste and is lacking in nutritional value of soybeans because the protein is removed from the soybean. In order to solve this problem, it is necessary to carry out a study to make an effective food composition by supplementing the disadvantages by mixing different raw materials.

Korean Patent No. 10-0729858 (Jun. 27, 2007) discloses a dumpling of seafood dumplings including tofu, soybean protein and tuna. Korean Patent No. 10-1371158 (Apr. 25.) has disclosed a method for producing a dairy product for export using a separated soybean protein.

Korean Patent No. 10-0729858 (Jun. 27, 2007) Korean Patent No. 10-1371158 (Feb. 25, 2014)

The present inventors have studied how to improve the physical and sensory characteristics of the isolated soybean protein, and found that the physical and sensory characteristics of the isolated soybean protein are improved by extrusion molding with the tuna fermented product.

Accordingly, it is an object of the present invention to provide a food composition comprising a tuna fermented product and a separated soybean protein, and a process for producing the same.

According to one aspect of the present invention, there is provided a food composition comprising a fermented tuna and an isolated soybean protein.

In one embodiment, the tuna fermented product comprises 100 parts by weight of tuna, 1 to 10 parts by weight of salt, and 1 to 20 parts by weight of a fish sauce, and at least one selected from the group consisting of water, milk, May be additionally included. The fish sauce may be at least one selected from the group consisting of anchovy, canary, and shrimp.

In one embodiment, the tuna fermentation product may further comprise at least one selected from the group consisting of ascorbic acid, ethanol, and sorbitol.

In one embodiment, the tuna fermentation product may be heated prior to fermentation and may be fermented at 1 to 10 DEG C for 5 to 20 days.

In one embodiment, the tuna fermentation product may be a filtrate from which solids have been removed after fermentation.

According to one aspect of the present invention, there is provided a method of preparing a fish meat comprising mixing 100 parts by weight of tuna, 1 to 10 parts by weight of salt, and 1 to 20 parts by weight of a fish sauce, further mixing at least one selected from the group consisting of ascorbic acid, ethanol and sorbitol, 100 to 900 parts by weight of at least one member selected from the group consisting of milk and yoghurt are further mixed to prepare a mixture; Fermenting the mixture at 1 to 10 DEG C for 5 to 20 days to prepare a fermented product; And a step of mixing the fermented product with the isolated soybean protein, and a method for producing a food composition comprising the fermented tuna and the isolated soybean protein.

In one embodiment, the sauce may be selected from the group consisting of anchovies, canaries and shrimps.

In one embodiment, the tuna fermentation product may be a filtrate from which solids have been removed after fermentation.

According to one embodiment of the present invention, 100 parts by weight of tuna, 5 parts by weight of salt and 10 parts by weight of fish sauce were mixed and 0.25 parts by weight of ascorbic acid, 2 parts by weight of ethanol and 6 parts by weight of sorbitol were further mixed, To prepare a mixture; Fermenting the mixture at 5 캜 for 15 days to prepare a fermented product; And a step of mixing the filtrate obtained by removing the solid content from the fermented product with the isolated soybean protein, and a method for producing the food composition comprising the fermented tuna and the isolated soybean protein.

According to the present invention, it has been found that a food composition comprising a fermented tuna fish and a soybean protein improves its physical and sensory characteristics and flavor is superior to that of conventional soybean protein. Therefore, the food composition containing the present tuna fermented product and the isolated soybean protein can be usefully used for producing foods such as vegetable meat.

Fig. 1 shows a tuna fermentation product manufacturing process for each condition for (A) selecting the type of fish sauce, (B) determining whether or not heating is possible, and (C) selecting the type of solvent.
Fig. 2 shows the conditions for producing extrudates according to the conditions in which the tuna fermented product and the isolated soy protein are mixed.

As used herein, the term "tuna sawdust" refers to sawdust ground in tuna during frying.

According to one aspect of the present invention, there is provided a food composition comprising a fermented tuna and isolated soy protein (ISP).

In one embodiment, the tuna fermented product comprises 100 parts by weight of tuna, 1 to 10 parts by weight of salt, and 1 to 20 parts by weight of a fish sauce, and at least one selected from the group consisting of water, milk, , And can be preferably performed by selecting water.

The salt may be preferably carried out in an amount of 5 to 8 parts by weight, and more preferably 5 parts by weight.

The sauces may be at least one selected from the group consisting of anchovy, crab, and shrimp, and may preferably be performed by selecting anchovy sauce, and the sauces may be preferably performed in an amount of 10 parts by weight.

The tuna fermentation product may further include at least one selected from the group consisting of ascorbic acid, ethanol, and sorbitol.

 The tuna contains 27.4 grams of protein per 100 grams. This is higher than the protein content of pork (19.7 g), beef (18.1 g) and chicken (17.3 g), the highest among fish. On the other hand, lipid is 6.5 g, which is 40% lower than that of meat, so it is not burdensome to eat frequently and is suitable as substitute food of meat.

 In addition, the sauce, which is usually used as a seasoning material for kimchi, has the characteristics of 'savory' style which is essential for the appearance of flavor and taste that goes beyond simple salting function. During fermentation, fermented seaweed fermented by autolytic enzymes and microorganisms in fermented seaweed causes the synergistic action of free amino acids and nucleic acid degradation products. The fermented seaweed is converted into volatile fatty acid and has a unique flavor of salted fish. Through fermentation with fermented tuna pickled fermented fish, the flavor and aroma unique to natural fermentation can not be produced by artificial seasoning.

In one embodiment, the tuna fermentation product can be heated before fermentation, fermented at 1 to 10 ° C for 5 to 20 days, and can be preferably performed under conditions that the fermented product is fermented at 5 ° C for 15 days. Fermentation of the tuna fermentation product can be preferably carried out by using a non-heating method.

In one embodiment, the tuna fermentation product may be a filtrate from which solids have been removed after fermentation.

According to one embodiment of the present invention, 100 to 900 parts by weight of at least one member selected from the group consisting of water, milk, and yogurts are mixed with 100 parts by weight of tuna, 1 to 10 parts by weight of salt and 1 to 20 parts by weight of fish sauce, Mixing the mixture to prepare a mixture; Fermenting the mixture at 1 to 10 DEG C for 5 to 20 days to prepare a fermented product; And a step of mixing the fermented product with the isolated soybean protein, and a method for producing a food composition comprising the fermented tuna and the isolated soybean protein.

The salt may be preferably carried out in an amount of 5 to 8 parts by weight, and more preferably 5 parts by weight.

The sauces may be at least one selected from the group consisting of anchovy, crab, and shrimp, and may preferably be performed by selecting anchovy sauce, and the sauces may be preferably performed in an amount of 10 parts by weight.

The preparation method can be preferably carried out by selecting water in the group consisting of water, milk and yoghurt, and can be preferably carried out under conditions of fermentation at 5 DEG C for 15 days.

In one embodiment, the tuna fermentation product may be a filtrate from which solids have been removed after fermentation.

According to one embodiment of the present invention, 100 parts by weight of tuna, 5 parts by weight of salt and 10 parts by weight of fish sauce are mixed, 0.25 parts by weight of ascorbic acid, 2 parts by weight of ethanol and 6 parts by weight of sorbitol are further mixed, To prepare a mixture; Fermenting the mixture at 5 캜 for 15 days to prepare a fermented product; And a step of mixing the filtrate obtained by removing the solid content from the fermented product with the isolated soybean protein, and a method for producing the food composition comprising the fermented tuna and the isolated soybean protein.

Hereinafter, the present invention will be described in more detail through examples and test examples. However, the following examples and test examples are provided for illustrating the present invention, and the scope of the present invention is not limited thereto.

<Examples>

1. Preparation of fermented tuna

In order to establish the manufacturing process of the tuna fermentation product, the test was divided into three stages (FIG. 1).

 The first tuna fermented product was prepared by mixing 8 parts by weight of salt (Samji product, China), 10 parts by weight of fish sauce, 0.25 parts by weight of ascorbic acid, 2.0 parts by weight of ethanol, 6 parts by weight of sorbitol , And 100 parts by weight of water (milk, yoghurt). Anchovy (Anchovy southern sea anchovy sauce, Chenan, Korea), canary (Chungjungwon, West coast, Chenan, Korea) and shrimp were selected. By using milk and yogurt instead, six samples were made and fermented at 5 ° C for 15 days.

 The second tuna fermented product was the most fermented anchovy fish sauce, which was the best flavor among the six samples. The mixture ratio was 5 parts by weight of salt, 0.25 parts by weight of ascorbic acid, 2.0 parts by weight of ethanol, 6 parts by weight of sorbitol, 100 parts by weight of water, milk or yogurt was added as a solvent, and 10 parts by weight of anchovy sauce was added after heating or non-heating treatment. Six samples were prepared and it was confirmed whether the heat treatment process affected the flavor.

5 parts by weight of salt, 10 parts by weight of anchovy sauce, 0.25 parts by weight of ascorbic acid, 2.0 parts by weight of ethanol and 6 parts by weight of sorbitol were added to the tuna sawdust without heating the third tuna fermentation product. Water, And the effect of addition was analyzed. Fermentation was carried out at 5 ° C for 15 days.

The first and second tuna fermented products were used for selection of raw materials and processes through sensory evaluation. The pH and acidity of the second tuna fermented product were measured to confirm the change during fermentation. The third tuna fermented product was subjected to sensory evaluation The extrusion molding was used as a raw material for the ISP.

2. Extrusion of tuna fermented product and ISP

Extrudates were prepared for the analysis of the effect of addition of fermented tuna on physical properties and flavor of extruded ISP. The extruder used in the production was a biaxial extrusion extruder (THK31T, Incheon Machiney Co., Incheon, Korea) for the test. The screw diameter was 30.0 mm, the length to diameter ratio was 23: 1, Was a circular shape having a diameter of 3 mm. The water content was controlled by injecting water directly into the raw material inlet with a pump. The temperature of the raw material was controlled by using an electric heater and cooling water. The feed rate of the raw material was set at 100 g / min, the rotation speed of the screw was set to 250 rpm, the temperature at the discharge port was set at 140 ° C, and the water content was set at 30% by weight. (Solae Co. USA) having a water content of 2.9% by weight, a sample in which 5 parts by weight of the third tuna fermentation product was added to 100 parts by weight of the ISP, and 5 parts by weight of a non- And the filtrate of the third tuna fermentation product were added so as to have a water content of 30% by weight (all four samples) were dispersed in water at 0 to 5 ° C for 12 hours, and then used as a raw material of the extrudate 2). The extruded samples were dried at 50 ° C. for 8 hours to measure the degree of expansion and moisture retention, and the powder was pulverized with a home pulverizer (FM-909T, Hanil, Hanman, Korea) and chromaticity was measured.

<Test Example>

1. pH and pH measurement of fermented tuna

The pH and acidity of the second tuna fermented product were measured. The pH was measured using a pH meter and the acidity of the food was determined by applying a number of 1 N acid or mL of alkali required to neutralize the batch of 100 grams of food. The solids were collected from the tuna fermentation product, and the ash was put in an Erlenmeyer flask, and distilled water was added thereto. Then, 1 mL of 0.1 N HCl was added to dissolve the mixture. After heating to above 100 ° C for 15 minutes and cooling, the phenolphthalein solution was neutralized by 2 to 3 drops. Finally, 0.1N NaOH was added additionally until it turned red. The acidity and alkalinity were calculated from the amount of alkali used. The formula used in the calculation is as follows.

A is the amount of 0.1N HCl solution used (ml), F1 is the potency of 0.1N HCl solution, B is the titration amount of 0.1N NaOH solution, F2 is the potency of 0.1N NaOH solution, and S is the sample weight (g).

The measurement results are shown in Table 1 below. Comparing the samples with and without heat, it is considered that the higher the acid value of the heat applied, the better the decomposition is through the heat. It was suggested that the addition of yogurt to the six samples resulted in the lowest pH. This was attributed to the fact that acidification was most accelerated by the addition of lactic acid bacteria contained in yogurt to the tuna effectively degraded by heating.

sample pH asitity Non-heating Water addition 5.62 15.72 Milk addition 5.87 16.38 Yogurt addition 4.91 16.65 heating Water addition 5.53 15.83 Milk addition 5.76 16.77 Yogurt addition 5.08 16.70

The acidity of the sample, which is heated and added with water and the sample without water, shows a slight difference from the standard acidity of tuna (15.3). As a result, fermentation has a great effect on acidity . That is, the amount of minerals in the food does not increase or decrease through fermentation. This is consistent with the similarity of the pH values of milk and yogurt-added samples, respectively. The acidity of the samples with milk added to milk due to inorganic components such as sodium and calcium contained in milk was higher than that of tuna. Yogurt also has a similar acidity because it has the same mineral content of milk.

 When the acidity of the heated and unheated samples with milk or yogurt were compared, the difference of acidity with heating was negligible.

2. Sensory evaluation of fermented tuna

The first and second tuna fermentations were evaluated by four researchers participating in the fishery. The effects of fermented fish on the fermented fish were investigated.

2-1. Sample preparation and presentation

Samples for sensory evaluation were carried out with the third tuna fermented product. Only the pure liquid separated from the solid content was stored in a refrigerator at 5 ° C. For appearance evaluation, a sample was presented in a transparent conical tube with a certain amount. At this time, each sample container was marked with an alphabet so that there was no prejudice against the sample. During the evaluation, the temperature was set to 6 ° C, and water and spit cups were presented together to rinse the mouth of the sample.

2-2. Content and method of evaluation

The sensory evaluation of the tuna fermented product was made by one panelist to evaluate all three randomly placed samples. The characteristics of the tuna fermented product were evaluated in the order of appearance color, transparency, odor, taste (flavor), and overall taste. The appearance is checked by the corresponding item, and the overall flavor evaluation is given a higher score with a stronger characteristic intensity based on the 5-point scale.

2-3. Sensory evaluation result

The results of the sensory evaluation of the third fermented tuna prepared by adding the step of heating before the introduction of the solvent are shown in Table 2 below.

characteristic                           sample Non-heating heating Water addition Milk addition Yogurt addition Water addition Milk addition Yogurt addition Exterior Turbidity 2.8 ± 0.3 3.3 ± 0.5 3.2 ± 0.4 2.7 ± 0.4 3.4 ± 1.1 3.2 ± 0.5 color 3.5 ± 0.1 2.8 ± 0.8 3.0 ± 0.7 3.6 ± 0.2 2.8 ± 0.8 2.9 ± 0.6 flavor sweetness 1.9 ± 0.9 3.5 ± 0.3 3.8 ± 1 1.8 ± 0.5 3.5 ± 0.8 3.7 ± 0.8 A sweet taste 2.7 ± 0.5 3.4 ± 0.9 3.1 ± 1.0 2.8 ± 0.8 3.4 ± 0.7 3.0 ± 0.6 Salty taste 3.1 ± 0.9 2.6 ± 0.4 2.9 ± 0.6 3.2 ± 0.9 2.5 ± 0.3 2.9 ± 0.7 Bad taste 3.8 ± 0.8 2.4 ± 0.5 2.5 ± 0.3 3.8 ± 0.9 2.5 ± 0.3 2.5 ± 0.3 smell Fishy 3.7 ± 0.9 2.4 ± 0.5 2.6 ± 0.3 3.6 ± 0.9 2.4 ± 0.8 2.6 ± 0.7

Susceptibility was 3.3 ± 0.5, the highest value of non-heated / milk added samples was 2.7 ± 0.4, and the lowest value of heating / water added samples was. It is considered that the casein component of the added milk affects the degree of suspension by solidification through the fermentation process and that the yogurt, which is the same milk component, has a lower degree of suspension than the milk, because the sugar component added to the yogurt causes the coagulation of casein It is judged that it is because it interfered.

The color was 3.6 ± 0.2, and the highest value was 3.6 ± 0.2 for heating / water addition, and 2.8 ± 0.8 and 2.8 ± 1.2 for unheated and heated / milk added samples, respectively. This is probably due to the fact that the white of the milk diluted the color of the fermented product.

The sweetness was 3.8 ± 1, which was the highest in the unheated / yoghurt added samples and 1.8 ± 0.5, the lowest in the heating / water added samples. It is considered that this is due to the added sugar in yogurt and it is considered that the salty taste is less decomposed in the unheated sample and it has less influence on the sweetness of yogurt.

The highest flavor was 3.4 ± 0.9 and 3.4 ± 0.7, respectively. The highest flavor was the addition of special taste of milk.

The salty taste was 3.2 ± 0.9, which was the highest in the heated / water added samples, and the lowest in the non - heated / milk added samples was 2.5 ± 0.3. It is considered that this is because the milk neutralized the salty taste. The higher the salty value of the yogurt added than the milk added, the less the yogurt's sugar component does not affect the neutralization of the salty taste than the milk.

Irreversible taste and flavor were the highest in the unheated and heated / water added samples, and the lowest in the unheated / milk added samples. It is also believed that the milk neutralizes the pungent flavor and aroma unique to fermented tuna.

The highest overall preference was the non-additive / non-additive sample, which is believed to be the best flavor and flavor of the salted fish. In addition, the reason why the unheated food is better in taste than the heated one is that the free amino acid that influences the taste of the fermented food is not killed by heat.

3. Characterization of extruded ISP with tuna fermentation

3-1. Bulge characteristic

The diameter expansion ratio was calculated by measuring the diameter of the extrudate 10 times with a caliper (CD-15C, Mitutoyo Co., Tokyo, Japan), and calculating the average of the diameter of the extrusion port and the ratio of the extrusion extrudate diameter. The weight and length of the extrudate were measured ten times, and the ratio of the length per unit weight was calculated as an average value.

The highest value of the non - additive ISP was 15.1 ± 0.30 and the lowest value was 12.3 ± 0.27 when the ISP was added with the tuna filtrate. The addition of tuna to ISP and the addition of fermented tuna to ISP were 14.16 ± 0.24 and 14.46 ± 0.38, respectively. It is shown that the higher the content of ISP and the higher the tuna solid content, the greater the puffing rate, and the puffing rate is considered to be a factor affecting the texture (Table 3).

sample Diameter expansion ratio Tissue residue index Moisture retention Chromaticity L a b ISP 15.1
± 0.03 76.28
± 0.42 440
± 1.73 54.66
± 0.24 3.47
± 0.02 16.33
± 0.1 ISP with fermented tuna solution 14.46
± 0.38 65.04
± 0.92 348
± 1.52 49.43
± 0.25 5.87
± 0.02 14.36
± 0.06 Fermented tuna filtrate added ISD 12.30
± 0.27 65.04
± 0.92 328
± 1.00 54.4
± 0.09 5.03
± 0.02 18.29
± 0.08 ISP with tuna 14.16
± 0.24 58.06
± 0.73 389
± 3.05 52.61
± 0.61 6.57
± 0.04 16.04
± 0.15

3-2. Tissue residue index (integrity index)

In order to evaluate the degree of organization of the extruded molded article, the integral residue index (Integrety index) was measured as follows. 5 g of the dried sample was mixed with 100 mL of distilled water, immersed in a hot water bath at 80 DEG C for 30 minutes, recovered, and heated at 121 DEG C for 15 minutes under pressure to cool the flowing water. 100 mL of distilled water was poured into the cooled sample, homogenized at 9500 rpm for 1 minute in a homogenizer, and sieved through a 20 mesh sieve. Washed with flowing water for 30 seconds, dried at 105 ° C for 2 hours, and then the tissue residue index was calculated according to the following formula.

The tissue residue index of the non - additive ISP was the highest at 76.28 ± 0.42. Next, ISP with added tuna fermented product and ISP with fermented tuna filtrate showed the same value as 65.04 ± 0.92. The lowest value showed 58.06 ± 0.73 with ISP without added fermented tuna (Table 3).

 As ISP is higher in content, it can be understood that the organization is better. The lowest value of ISP added with non-fermented tuna is that the fat content of tuna itself prevents the tuna tissue from aggregating and coagulation, .

3-3. Water holding capacity

Moisture retention refers to the ability to retain moisture or added moisture in the meat itself when subjected to physical forces, such as heat treatment, to the meat. To measure the water holding capacity, 25 g of the dried sample was mixed with 100 mL of distilled water, and then immersed in a water bath at 50 ° C. for 12 hours. The water was sifted through a 20-mesh sieve for 5 minutes. The weight of the sample without water was determined and calculated according to the following equation.

The highest water holding power was 440 ± 1.73 for the no added ISP. Followed by 389.66 ± 3.05 ISPs with unfermented tuna added. The ISP with added tuna fermented water was 348.33 ± 1.52 and the ISP with fermented tuna filtrate was the lowest value of 328 ± 1 (Table 3).

 The higher the pH, the greater the number of negative charges in the protein structure, which increases the water retention capacity because the space that can contain water between the protein structures is widened. Conversely, a decrease in pH leads to a narrower space that can contain water between the protein structures, thereby reducing water retention.

ISP with added tuna fermentation filtrate and added tuna fermented water Two samples that did not ferment, that is, ISP with no added ISP and tuna added, have lower water holding ability because the lactic acid produced by fermentation lowers the pH, This is probably due to the reduced retention.

3-4. Chromaticity

The lightness (L), redness (R), and redness (R) were measured using a colorimeter (Chroma Meter CR-300, Minolta Co., , And yellowness (b) values were measured three times, and the color change degree (color, diffence, ΔE) was shown by the following formula. The values of the standard color plate are L = 97.22, a = 0.32, b = 2.47.

L: lightness, a: redness, b: yellowness, L ₀ : raw material lightness, a ₀ : raw material redness, b ₀ : raw material yellowness.

Lightness (L) showed the highest value of 54.66 ± 0.24 for ISP without added and ISP with tuna fermentation showed the lowest value. The tendency was to increase as the ISP content increased. The lowest value of lightness (L) of ISP added with tuna fermentation was due to the darkness of tuna 's original darkness through fermentation.

 The redness (a) showed the highest value of 6.57 ± 0.04 for ISP with tuna added, and the lowest value was 3.47 ± 0.02 for ISP without added tuna. The redness (a) tended to increase in the order of tuna content, which is considered to be the result of the intense color of tuna close to red and the Maillard reaction.

 The highest value of yellowness (b) was 18.29 ± 0.08 for ISP added with tuna fermentation filtrate and 14.36 ± 0.06 for ISP added with tuna fermented product. The highest value of (b) value of ISP with added tuna fermentation filtrate is due to the color of the tuna solid with high redness (a) and the color of ISP and the ISP itself.

3-5. Sensory evaluation

To investigate the effect of tuna fermentation on the sensory characteristics of tuna - added extruded ISP, sensory evaluation was carried out. For the sensory evaluation, tuna - added extrudates were prepared by adding ISP, tuna fermented ISP, ISP with no fermented tuna and ISP with tuna fermentation filtrate, respectively. At this time, each sample was marked with an alphabet so that there was no prejudice against the test material. Water and spit cups were presented together so that the mouth could be rinsed.

The sensory evaluation was carried out by panel 1 to evaluate all four extruded articles placed at random. The properties of the extruded product were evaluated in the order of appearance color, texture, odor, taste (flavor) and overall taste. The appearance is checked by the corresponding item, and the overall flavor evaluation is given a higher score with a stronger characteristic intensity based on the 5-point scale.

characteristic sample      ISP ISP with fermented tuna solution ISP with fermented tuna filtrate ISP with tuna Exterior color   1.6 ± 0.51   1.8 ± 0.63   3.1 ± 0.73   3.4 ± 0.69 Texture   3.6 ± 1.34   3.8 ± 0.63   4.3 ± 0.82   3.6 ± 0.84 flavor Bad taste   1.4 ± 0.69   1.5 ± 0.70   2.7 ± 1.05   2.4 ± 1.17 Salty taste   1.3 ± 0.94   2.8 ± 0.78   3.2 ± 0.91   1.6 ± 0.51 bitter   1.3 ± 0.94   1.3 ± 0.94   1.0 ± 0.0   1.2 ± 0.63 A sweet taste   2.4 ± 1.07   2.3 ± 0.82   2.2 ± 1.32   2.5 ± 0.84 Sweet taste   1.5 ± 1.26   1.5 ± 1.26   1.5 ± 1.26   1.6 ± 1.26 smell Fishy   1.2 + - 0.42   1.3 ± 0.48   2.1 ± 1.19   2.6 ± 1.17 Overall likelihood   1.1 ± 1.20   2.5 ± 0.82   3.2 ± 0.22   1.9 ± 0.73

As shown in Table 4, the visible color value was 3.4 ± 0.69, the highest for non-fermented tuna added ISPs, 1.6 ± 0.51 for the lowest, and the lowest for ISP free. This is also consistent with the value of redness (a) as measured by the colorimeter. The highest toughness, ie, the texture with the strongest sense of texture, was 4.3 ± 0.82, which was the ISP with tuna fermented product. The lowest value was 3.6 ± 1.34 3.6 ± 0.84 with no added ISP and no fermented tuna . The fish - specific intakes of fish were 2.6 ± 1.17, which was highest for non - fermented tuna added ISPs and lowest for non - added ISPs. In the flavor evaluation, the salty taste was 2.7 ± 1.05, the non - fermented tuna added ISP showed the highest value, and the tuna fermented filtrate added ISP was 2.4 ± 1.17. The lowest value was 1.4 ± 0.69 for the non - additive ISP. Salinity was 3.2 ± 0.91 and ISP with no fermented tuna was the highest value, 1.3 ± 0.94, and ISP with no added was lowest. This is consistent with the evaluation of the bad taste. It is considered that the ISP with the tuna fermentation filtrate remains the strongest tasting and salty flavor unique to the tuna fermentation. The highest flavor was 2.5 ± 0.84, and ISP with no fermented tuna was the highest. The bitter tastes were very low in all four samples, and the sweetness was the same at all low values, except for a slightly higher one point difference between non - fermented tuna added ISPs.

The most favorable sample was ISP with tuna fermented filtrate, and texture and fermented tuna had the highest flavor (Table 4). In this test, the addition of tuna fermented product and tuna can be judged to be effective for the sensory characteristics of organized ISP in the texture and taste of chew.

Claims (11)

Tuna fermented product and isolated soy protein.
The method according to claim 1, wherein the tuna fermented product comprises 100 parts by weight of tuna, 1 to 10 parts by weight of salt, and 1 to 20 parts by weight of a fish sauce, and at least one selected from the group consisting of water, &Lt; / RTI &gt; by weight of the composition.
3. The food composition according to claim 2, wherein the fish sauce is at least one selected from the group consisting of anchovy, cormorant and shrimp.
The food composition according to claim 1, wherein the tuna fermentation product further comprises at least one selected from the group consisting of ascorbic acid, ethanol and sorbitol.
The food composition according to claim 1, wherein the fermented tuna is heated before fermentation.
The food composition according to claim 1, wherein the fermented tuna is fermented at 1 to 10 DEG C for 5 to 20 days.
The food composition according to claim 1, wherein the fermented tuna is a filtrate obtained by removing solid content after fermentation.
100 parts by weight of tuna, 1 to 10 parts by weight of salt and 1 to 20 parts by weight of a fish sauce are mixed and at least one selected from the group consisting of ascorbic acid, ethanol and sorbitol is further mixed and selected from the group consisting of water, milk and yogurt And 100 to 900 parts by weight of at least one selected from the group consisting of the following components:
Fermenting the mixture at 1 to 10 DEG C for 5 to 20 days to prepare a fermented product; And
Mixing said fermentation product with isolated soybean protein
And a separated soybean protein. &Lt; RTI ID = 0.0 &gt; 21. &lt; / RTI &gt;
[9] The method of claim 8, wherein the fish sauce is at least one selected from the group consisting of anchovy, anchovy, and shrimp.
The method of claim 8, wherein the fermented tuna is a filtrate obtained by removing solid matter after fermentation.
100 parts by weight of tuna, 5 parts by weight of salt and 10 parts by weight of fish sauce were further mixed with 0.25 part by weight of ascorbic acid, 2 parts by weight of ethanol and 6 parts by weight of sorbitol, and further mixing 900 parts by weight of water to prepare a mixture.
Fermenting the mixture at 5 캜 for 15 days to prepare a fermented product; And
Mixing the filtrate from which the solid content has been removed from the fermentation product with the isolated soybean protein
And a separated soybean protein. &Lt; RTI ID = 0.0 &gt; 21. &lt; / RTI &gt;

Images