KR20190018123A - A method of preparing roasted spawn of alaska pollack and roasted spawn of alaska pollack prepared therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing roasted pollack spawn and roasted pollack spawn manufactured by the same. Specifically, the method for manufacturing roasted pollack spawn heats pollack spawn at the temperature of 130-150°C, desirably, at the temperature of 130-140°C, more desirably, at the temperature of 130-135°C, and more desirably, at the temperature of 131.32°C for 20-40 minutes, desirably, for 25-35 minutes, more desirably, for 29-30 minutes, and more desirably, for 29.5 minutes. Also, the method for manufacturing roasted pollack spawn includes: a kelp extract manufacturing step of manufacturing a kelp extract by adding 1,500 parts by weight of 70% of an ethanol aqueous solution to 100 parts by weight of kelp powder and performing filtering, decompression enrichment, and a freeze dehydration process at -20°C after extracting the kelp extract for 30 minutes at the temperature of 70°C; a pollack spawn preparing step of preparing salted pollack spawn by salting the pollack spawn in salt water for 48 hours and washing the pollack spawn in flowing water; and a seasoned pollack spawn manufacturing step of soaking the 200 parts by weight of the salted pollack spawn in the 100 parts by weight of the steep solution including the kelp extract manufactured as the kelp extract is added in the water in the concentration of 5%(w/w) and ripening the same at 5°C for 48 hours.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a roasted egg white, and a method for manufacturing the roasted egg white prepared by the method,

The present invention relates to a method for manufacturing a roasted egg white which uses kelp extract and a roasted egg white prepared by the method.

Myeonbang means the egg of Walleye Pollock. It is excellent in functionality but it is traditionally used as a foodstuff in the form of salted salted fish. It is known that lentil is rich in vitamin A, vitamin B group, vitamin E and minerals, rich in protein, and especially high in linolenic acid, an unsaturated fatty acid.

It has difficulties to use it as a foodstuff because it has its own pungent flavor. Recently, the price of fish, which belong to the daegu section including pollack, has been rapidly increasing along with the decrease in the catch of pollack.

In the production of food utilizing the above-mentioned method, controlling the pungency of the pungency is an important factor. In the past, the pungency has been produced and distributed in the form of a poultry which can be stored for a long time.

The cod roe is similar to salted roe, but it is categorized into salted roe because it is necessary to aging process.

However, there are serious problems such as increasing the incidence of diverse metabolic diseases and circulatory diseases due to changes in dietary patterns such as changes in living environment, specifically severe environmental pollution, work stress, high calorie content, and high processed food intake, In society, there is a feeling of refusal to eat salted foods. Especially, due to lifestyle emphasizing wellbeing and increasing interest in health, consumers are avoiding high salt foods and preference for low salt foods is increasing.

Therefore, there is an increasing need for studies that can control the salty taste of salmon, which is low in saltiness due to the suppression of the use of salt rather than salting method.

KR 10-1534286B KR 10-1215807B KR 10-0537814B KR 10-2011-0105040A KR 10-2015-0102311A

The present invention provides a method for manufacturing a roasted guinea pig which is capable of effectively reducing the use of salt and removing the bad taste of the roasted beans, thereby achieving the object of improving the preference degree and producing a low-salt food, .

Another object of the present invention is to provide a roasted egg white produced by the above-described method.

In order to achieve the above object, unlike existing researches which control salty flavor of Salmonella or extend shelf life or shelf life by salting with existing salt, To provide an improved method for manufacturing a roasted brow.

Specifically, the method for manufacturing the roasted guinea pig may include a roasting step of heating the roasted beans at a temperature of 130 ° C to 150 ° C for 20 minutes to 40 minutes.

The method for preparing the roasted guinea pig may include a roasting step in which the roasting roast is heated at a temperature of 130 to 140 캜 for 25 to 35 minutes.

The method of manufacturing the roasted shorelines may include a roasting step of heating the roasted shrimp more preferably at a temperature of 130 to 135 DEG C for 29 to 30 minutes.

The method of manufacturing the roasted brocade may further include a roast roasting step of heating the roasted broth at 131.32 占 폚 for 29.5 minutes.

The present invention relates to a process for producing roasted lucerne using sea tangle and a roasted lucerne prepared by the process, and more particularly, More preferably 29 to 30 minutes, still more preferably 29.5 minutes at a temperature of 25 to 135 DEG C, still more preferably 131.32 DEG C, for 20 to 40 minutes, preferably 25 to 35 minutes, more preferably 29 to 30 minutes, .

In the above description, 1,500 parts by weight of a 70% ethanol aqueous solution was added to 100 parts by weight of tidal powder, and the mixture was extracted at 70 ° C for 30 minutes, filtered, concentrated under reduced pressure and lyophilized at -20 ° C to prepare seaweed extract An extract preparation step; A brightening preparation step in which bright brown is dipped in brine for 48 hours, and then washed in running water to prepare a dyed dyed bright color; And 100 parts by weight of an immersion liquid containing sea tangle extract prepared by adding the above sea tangle extract to water at a concentration of 5% (w / w), 200 parts by weight of the above- And a step of preparing a dried seasoning.

In addition, the present invention may be a roasted egg white prepared by the above method.

The manufacturing method of the present invention is a food having local characteristics and can generate high added value, so that it is economically advantageous for the local economy. In particular, to improve the utilization of the existing lantern, Which is different from previous researches, it is aimed not only to control the salinity of the final product as low as possible, but also to improve the preference degree and to improve the functionality. Therefore, instead of using salt to meet the dietary habits and well- And it is possible to improve the taste and control the taste of the fish with only the roasting condition without treating the salt at all, unlike the existing seasoning fish, and to contribute to promotion of consumption of the fish.

FIG. 1 is a graph showing the results of a MANITAB statistical program using salinity (FIG. 1 a) and general preference degree (FIG. 1 b) according to one embodiment of the present invention, And a graph showing the results obtained by RSREG.

Hereinafter, preferred embodiments of the present invention will be described in detail to explain the present invention. The following examples are intended to illustrate the present invention, but the scope of the present invention is not limited in any way by the following examples, and variations and the like conventionally performed in the art are also included in the scope of the present invention.

Grilled egg white  Identification of optimum conditions of roasting temperature and heating time in manufacturing

 Before developing the roasted roasted roasted roasted beef, the parameters of the oven temperature and heating time, which are important in the roasted roasted roasted roasted roasted roasted beans, . That is, the independent variables were coded in the range of 130 to 150 ° C for the oven temperature and 20 to 40 minutes for the heating time according to the central composite design, and the 11 samples were randomly assigned And then the experiment was carried out. Two independent variable ranges and center point values were selected based on the results of the preliminary experiments.

The dependent variable for the independent variables of the roasted shrimp production was salinity and general preference, and their data were used as regression analysis data. On the other hand, MINITAB statistical program was used for forecasting and confirming the optimum point of oven temperature and heating time for the development and manufacture of roasted eggplant, and the graph of the relationship between independent and dependent variables was prepared using MAPLE software.

Independent variable Symbol Range level -2 -One 0 +1 +2 Temperature (℃) X1 130 135 140 145 150 Heating time (min) X2 20 25 30 35 40

Coefficients assessed by Run NO. division coded values Uncoded values X1 X2 X1 X2 Fractional factorial design One -One -One 135 25 2 +1 -One 145 25 3 -One +1 135 35 4 +1 +1 145 35 star points 5 -2 0 130 30 6 +2 0 150 30 7 0 -2 140 20 8 0 +2 140 40 central points 9 0 0 140 30 10 0 0 140 30 11 0 0 140 30

X1 in Table 2 is the heating temperature, and X2 means the heating time.

(X1, 130-150 DEG C) and the heating time (X2) in accordance with the central composite design shown in Table 1 to determine the optimum blending conditions (oven temperature, heating time) , 20-40 min) were coded in 5 steps and 11 specimens were randomly manufactured. The results of measuring the dependent variable (Y1: salinity and Y2: general preference) were shown in Table 3.

Coefficients assessed by Run NO. Factor Independent variable coded values Uncoded values X1 X2 X1 X2 Y1 Y2 Fractional factorial design One -One -One 135 25 1.65 8.00 2 +1 -One 145 25 2.30 8.40 3 -One +1 135 35 2.00 8.20 4 +1 +1 145 35 2.50 8.55 star points 5 -2 0 130 30 1.60 7.60 6 +2 0 150 30 2.40 8.40 7 0 -2 140 20 1.75 8.00 8 0 +2 140 40 2.35 8.50 central points 9 0 0 140 30 2.30 8.80 10 0 0 140 30 2.40 8.70 11 0 0 140 30 2.30 8.60

In Table 3, X1 represents the heating temperature, X2 represents the heating time, Y1 represents the salinity (%), and Y2 represents the degree of preference.

In order to investigate the relationship between these independent variables (oven temperature, heating time) and dependent variables (salinity, general preference), RSREG (response surface analysis by least squares regression) was performed using the MINITAB statistical program. Figure 1 shows the relationships among the independent variables of each species in three dimensions using Maple software.

As shown in FIG. 1, the salinity (Y1) of the roasted egg was increased from -2.0 to +2.0 in the case of X1 (oven temperature), and increased from -2.0 to +2.0 (Fig. 4-1). The overall acceptability (Y2) of the roasted lamb shank showed a tendency to increase sharply from -2.0 to +0.2 in the case of X1, but gradually decreased to +2.0 afterwards, and gradually decreased from -2.0 to +0.5 in the case of X2 And decreased gradually to +2.0.

The MINITAB statistical program was run using the salinity (Y1) and overall acceptability (Y2) results (Table 4-3) for the independent variables such as heating temperature and heating time. The first term (X1, X2), the quadratic (X12, X22) and the cross-product (X1X2) of the salinity (Y1) and the comprehensive preference (Y2) ), And the significance of these coefficients are shown in Table 4.

Y1 Y2 coefficient P-value coefficient P-value Intercept 2.30526 0.000 8.64737 0.000 X ₁ 0.22917 0.000 0.19583 0.002 X ₂ 0.14583 0.002 0.1125 0.018 X ₁ X ₁ -0.08158 0.01 -0.17171 0.001 X ₂ X ₂ -0.06908 0.018 -0.10921 0.008 X ₁ X ₂ -0.0375 0.433 -0.0125 0.833

The reaction model equation prepared using only the coefficients without considering the significance among the results of Table 4 is as follows.

[Equation 1]

Y1 =

[Equation 2]

Y2 =

In general, the second-order regression equation created by RSREG of the MINITAB program, ie, the reaction model equation, is composed of various terms such as the first term, the second term and the cross term. A number of terms may exist (Kim et al., 2010). Therefore, the first term (X1, X2), the second term (X12, X22) are used for simplification of the reaction model equations for salinity (Y1) and comprehensive preference (Y2) (0.000), X2 (0.002), and X12 of the second term (Y1) in the case of salinity (Y1) (0.001), X2 (0.018), and the second term is X12 (0.001) and X22 (0.008) for the general preference degree (Y2) And the other terms were not significant.

Therefore, in order to simplify the reaction equation equation for the oven temperature, the heating time and the overall preference of the roasted lamb shank, salinity is determined by X1 and X2 in the first term, X12 and X22 in the second term, and X1 and X2 in the first term, Only the terms X12 and X22 are valid (Shin et al., 2011). Therefore, Table 5 shows a brief expression considering the significance (P <0.05) in terms of the reaction model equations between salinity and total likelihood of roasted radish.

Responses Quadratic polynomial model equations R ² P-value Y ₁

　

96.4 0 Y ₂ 　

95 0

Table 4 shows the results of ANOVA analysis of the correlation between the independent variables and the dependent variables of the short reaction model equations for the manufacture of roasted lambs. The P value of the response equation model for the roasted poultry was 0.000 and 0.017 for the salinity (Y1) of the roasted poultry, respectively, , The first and second terms were 0.003 and 0.003, respectively, and both of the two terms were significant at the P <0.05 level.

The P values of the lack of fit test, which indicates the suitability of the response model equation model for the salinity (Y1) and total likelihood (Y2), were 0.247 and 0.432, respectively, (R2) of 0.964 and 0.950, respectively, which is very close to 1, and the model values are all 0.000 and lower than 0.05 (Zhou and Regenstein, 2004).

Independent variable Sources DF SS MS F-value P-value Y1 Model 5 1.05 0.21 27.12 0.001 Linear 2 0.89 0.44 57.16 0 Quadratic 2 0.16 0.08 10.28 0.017 Cross-product One 0.01 0.01 0.73 0.433 Residual 5 0.04 0.01 Lack of fit 3 0.03 0.01 3.21 0.247 Pure error 2 0.01 0.00 Total 10 1.09 Y2 Model 5 1.22 0.24 19.18 0.003 Linear 2 0.61 0.31 24.04 0.003 Quadratic 2 0.61 0.3 23.87 0.003 Cross-product One 0.00 0.00 0.05 0.833 Residual 5 0.06 0.01 Lack of fit 3 0.04 0.02 1.45 0.432 Pure error 2 0.02 0.01 Total 10 1.28

On the other hand, when the oven temperature and the heating time are excessively treated, the salty roasted roasted roasted beans may increase the salinity, thereby reducing the texture and promoting carbonization of the roasted roasted beans. Considering this aspect, the oven temperature and the treatment time should be maintained above a certain limit in case of manufacturing the roasted egg white. The oven temperature ranged from 130 ℃ to 150 ℃ and the sensory evaluation showed that the target temperature was 140 ℃, which was considered to be good. The overall acceptability range was more than 8 points (7 to 9 points), and their target values were set to the maximum.

Dependent variables Predicted value Experimental value Y1 (Salinity,%) 2.3 2.3 ± 0.5 Y ₂ (Overall acceptance, score) 8.6 8.5 ± 0.5

Optimum oven temperature and heating time, which can satisfy both salinity and general preference of roasted lamb, were 0.2640 and - 0.0690, respectively, and the values were 131.32 ℃ and 29.5 min .

The salinity and overall acceptability were 2.3% and 8.6, respectively, and the measured values were 2.1 ± 0.5% and 8.5 ± 0.5, respectively (Table 7).

Claims (6)

And heating the browning at 130 DEG C to 150 DEG C for 20 minutes to 40 minutes. The method according to claim 1,
Wherein the baking step is carried out by heating the browning at a temperature of 130 to 140 캜 for 25 to 35 minutes. 3. The method of claim 2,
Wherein the baking step is carried out by heating the baked rice at a temperature of 130 to 135 DEG C for 29 to 30 minutes. The method of claim 3,
Wherein the baking step is carried out by heating the baked rice at 131.32 ° C for 29.5 minutes. The method according to claim 1,
In the above description, 1,500 parts by weight of a 70% ethanol aqueous solution was added to 100 parts by weight of tidal powder, and the mixture was extracted at 70 ° C for 30 minutes, filtered, concentrated under reduced pressure and lyophilized at -20 ° C to prepare sea tangle An extract preparation step; A brightening preparation step in which bright brown is dipped in brine for 48 hours, and then washed in running water to prepare a dyed dyed bright color; And 100 parts by weight of an immersion liquid containing sea tangle extract prepared by adding the above sea tangle extract to water at a concentration of 5% (w / w), 200 parts by weight of the above- Wherein the method comprises the step of: A roasted eggplant produced by the method of claim 1.

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