KR20230046364A - Canned Alaska pollock roe in flavored oil or flavored sauce and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a canned alaska pollock roe in flavored oil or a flavored sauce and a manufacturing method thereof, and more specifically, to optimization of a manufacturing process of a canned alaska pollock roe in flavored oil, which is distributed at room temperature, using low-commercial pollack roe. The optimization of the manufacturing process includes the steps of: 1) establishing an increase process of increasing alaska pollock roe to improve appearance and texture; 2) optimizing a mixing process of the alaska pollock roe and flavored oil (flavored truffle oil and flavored garlic ray oil) considering preference; and 3) establishing a sterilization process for room temperature distribution. The present invention has improved organoleptic, nutritional and digestive properties.

Description

Canned pollack roe in flavored oil or flavored sauce and manufacturing method thereof {Canned Alaska pollock roe in flavored oil or flavored sauce and manufacturing method thereof}

The present invention relates to canned pollack roe (Alaska pollock roe) immersed in flavored oil or flavored sauce and a manufacturing method thereof.

Alaska pollock roe, the egg of pollock, contains various proteins such as taurine and DHA, as well as vitamins and essential amino acids, which are helpful in preventing aging, recovering from fatigue, preventing skin diseases, and immunity, and is effective in preventing adult diseases. It is rich in vitamin E, which prevents skin oxidation and fatty acid oxidation, so it is good for anti-aging and skin beauty, and taurine protects the liver, prevents anemia, and relieves eye fatigue. It is an important source of nutrients for normalization and prevention of aging.

In particular, it is a high-end health fermented food that has been newly discovered to have a large amount of functional ingredients comparable to pharmaceuticals, as DHA with dementia prevention effects and water-soluble antioxidants have been discovered as new substances.

The present invention relates to the optimization of the manufacturing process of canned pollack roe immersed in flavored oil or flavor sauce using low-productivity pollack roe, specifically: 1) establishment of pollack roe increase process to improve appearance and texture, 2) pollack roe and flavor considering preference Optimization of blending process of oil (flavored truffle oil and flavored garlic oil) or flavored sauce, 3) establishment of sterilization process for distribution at room temperature, nutritional characteristics (total amino acids and minerals) and sensory characteristics (appearance, taste, smell) compared to the control , texture), and digestion characteristics (excellent digestibility), the present invention was completed by confirming the specificity and excellence among products.

KR 10-1150710

An object of the present invention is to provide canned pollock roe (Alaska pollock roe) flavored oil or flavored sauce and a method for manufacturing the same. Garlic oil) or flavor sauce formulation process optimization ratio was set, and through the establishment of a sterilization process for distribution at room temperature, it can be used for canned cod roe flavor oil or flavor sauce immersion and its manufacturing method.

In order to achieve the above object, the present invention is a first step of selecting and separating pollock roe (Alaska pollock roe); 2nd step of steaming and injecting pollack roe; Step 3 of injecting flavored oil or flavored sauce; Step 4 of degassing and sealing canned food; 5 steps of sterilizing canned food; and 6 steps of cooling and shipping the sterilized cans.

In one embodiment of the present invention, "step 1" is thawing frozen cod roe; saline washing; Primary seasoning by rotating in a tumbler injected with brine; Aging in refrigerated conditions; Washing and dehydrating with salt water to select and separate low-quality cod roe, but is not limited thereto.

In one embodiment of the present invention, "step 2" is the step of injecting water into the steamer; Installing a burlap steaming sheet in a steamer; Injecting cod roe; step of increasing; Characterized in that it includes the step of sifting, but is not limited thereto.

In one embodiment of the present invention, "step 2" is characterized by steaming for 5 to 15 minutes after reaching the center temperature of pollack roe at 50 to 80 ° C, but is not limited thereto.

In one embodiment of the present invention, "flavored oil" is characterized in that the blending ratio consists of 45 to 55% of steamed cod roe, 40 to 50% of canola oil, and 3 to 7% of truffle oil, but is not limited thereto.

In one embodiment of the present invention, the "flavored oil" is composed of 45 to 55% of steamed cod roe, 35 to 45% of additives, and 5 to 15% of katsuobushi concentrate, and the additives are red pepper flavor oil 60 to 70 , 15 to 25% canola oil, 5 to 10% garlic flakes, 5 to 10% onion flakes, 1 to 2% roasted garlic spice, and 0.1 to 0.5% liquid black pepper, but is not limited thereto.

In one embodiment of the present invention, the "flavor sauce" is composed of 45 to 55% of steamed pollack roe, 35 to 45% of auxiliary ingredients, and 5 to 15% of flavored soy sauce, and the auxiliary ingredients are 50 to 60% of water, D - It is characterized in that sorbitol solution is 25 to 35%, canola oil is 8 to 12%, and spicy flavoring agent is 3 to 7%, but is not limited thereto.

In one embodiment of the present invention, “step 5” is characterized in that F ₀ value is 10 to 15 minutes by sterilization at 100 to 125 ° C, but is not limited thereto.

The present invention provides canned food immersed in flavor oil or flavor sauce prepared by the above manufacturing method.

The present invention provides a canned pollock roe (Alaska pollock roe) dipped in flavored oil and a method for manufacturing the same. And since it shows an improved effect on digestive properties, it has excellent effects as canned cod roe immersed in flavor oil and its manufacturing method.

1 is a diagram related to the manufacturing process of steamed cod roe.
Figure 2 is a diagram showing the change in hardness and chewiness according to the steaming time of cod roe.
Figure 3 is a view showing the comparison of canned appearance according to the presence or absence of steaming of cod roe.
4 is a diagram showing the odor intensity results of canned cod roe flavored truffle oil according to F ₀ value.
5 is a diagram showing the results of Hunter coloration of canned cod roe flavored truffle oil according to F ₀ value.
6 is a diagram showing the results of the overall preference of canned cod roe flavored truffle oil according to the F ₀ value.
7 is a diagram showing the optimal manufacturing process of canned pollack roe flavored oil or flavor sauce using low-quality pollack roe.
8 is a diagram showing the results of comparing the digestibility of cod roe flavor oil or flavor sauce immersed canned food and its control section.

Hereinafter, the present invention will be described in detail as an embodiment of the present invention with reference to the accompanying drawings. However, the following implementation examples are presented as examples of the present invention, and if it is determined that a detailed description of a well-known technology or configuration may unnecessarily obscure the gist of the present invention, the detailed description may be omitted. , the present invention is not limited thereby. Various modifications and applications of the present invention are possible within the description of the claims described later and equivalent scopes interpreted therefrom.

In addition, the terminology used in this specification is a term used to appropriately express a preferred embodiment of the present invention, which may vary according to the intention of a user or operator or customs in the field to which the present invention belongs. Therefore, definitions of these terms should be made based on the contents throughout this specification. Throughout the specification, when a certain component is said to "include", it means that it may further include other components without excluding other components unless otherwise stated.

In one aspect, the present invention includes a first step of selecting and separating pollack roe; 2nd step of steaming and injecting pollack roe; Step 3 of injecting flavored oil or flavored sauce; Step 4 of degassing and sealing canned food; 5 steps of sterilizing canned food; And it relates to a flavor oil-immersed canned manufacturing method comprising six steps of cooling and shipping the sterilized can.

In one embodiment of the present invention, “step 1” is thawing frozen cod roe; saline washing; Primary seasoning by rotating in a tumbler injected with brine; Aging in refrigerated conditions; Washing and dehydrating with salt water to sort and separate low-quality pollack roe.

In one embodiment of the present invention, "step 2" is the step of injecting water into the steamer; Installing a burlap steaming sheet in a steamer; Injecting cod roe; step of increasing; It includes the step of sifting.

In one embodiment of the present invention, "step 2" is to increase the temperature of pollack roe for 5 to 15 minutes, preferably 10 minutes after reaching 50 to 80 ° C, preferably 60 to 70 ° C, more preferably 65 ° C. Include steps.

In one embodiment of the present invention, the "three-step flavor oil" has a blending ratio of 45 to 55%, preferably 49.49%, canola oil 40 to 50%, preferably 45.47%, and 3 to 7% truffle oil, preferably truffle oil. It is characterized in that it consists of 5.04%.

In one embodiment of the present invention, the "three-step flavor oil" has a mixing ratio of 45 to 55% of steamed cod roe, preferably 50.50%, 35 to 45% of auxiliary ingredients, preferably 39.50%, 5 to 15% of katsuobushi concentrate, Preferably 10%, and the additives are 60 to 70% of red pepper flavor oil, preferably 64.1%, 15 to 25% of canola oil, preferably 18.8%, 5 to 10% of garlic flakes, preferably 7.8%, and 5 to 10 onion flakes. % preferably 7.8%, roasted garlic spice 1 to 2%, preferably 1.2%, liquid black pepper 0.1 to 0.5%, preferably 0.3%.

In one embodiment of the present invention, the "flavor sauce of step 3" has a blending ratio of 45 to 55% of steamed pollack roe, preferably 50.50%, 35 to 45% of auxiliary ingredients, preferably 38.23% of flavored soy sauce, preferably 5 to 15% of flavored soy sauce. 11.27%, and the additives are 50 to 60% of water, preferably 53.3%, 25 to 35% of D-sorbitol solution, preferably 31.7%, 8 to 12% of canola oil, preferably 10.0%, and 3 to 7% of spicy flavoring agent. , preferably 5.0%.

In one embodiment of the present invention, “step 5” is sterilized at 100 to 125 ° C, preferably 118 ° C, characterized in that the F ₀ value is 10 to 15 minutes, preferably 12 minutes.

Hereinafter, the present invention will be described in more detail through examples. These examples are intended to explain the present invention in more detail, and the scope of the present invention is not limited to these examples.

Example 1. ingredient

1-1. Pollack Roe of low quality

The raw material pollock roe (Alaska pollock roe) is American frozen pollack roe collected from company D in Busan (caught and collected in March 2018 or 2019 and received from company M in April of the same year), which is used to manufacture salted pollock roe. Pollack eggs of low marketability separated in the sorting process after seasoning during the process (pollack eggs with low maturity or excessively immature eggs and overripe eggs, very small eggs, blue eggs with ruptured egg membranes, eggs separated from egg membranes, exotic eggs with a different color from abnormal eggs, etc.) was used.

In other words, pollack roe (Alaska pollock roe), which is a raw material for canned pollack roe dipped in flavor oil and canned pollock roe dipped in flavor sauce, is a frozen pollock roe thawed (below 15℃, 10-13 hours), containing 200 mg/kg of sodium hypochlorite. Washed (once, 60 seconds) with 3% saline (w/v) and first selected normal pollack roe, rotated in a tumbler (custom-made) infused with 6% saline (w/v), and seasoned first , After aging under refrigerated conditions (0 to 10 ° C.), washing with 3% saline (w / v) containing 200 mg / kg of sodium hypochlorite, dehydration, and selection and separation were used. At this time, all raw materials for canning were separated and removed in the case of those with egg membranes attached, and then used.

1-2. maintain

Pepper flavor oil [Sajo Haepyo Co., Ltd.] and canola oil [CJ CheilJedang Co., Ltd.] for injection of cod roe flavor oil or canned food in flavor sauce were purchased and used from a large consumer mart located in Tongyeong, Gyeongsangnam-do from February to June 2020, and truffle oil ( Fungo & Tartufo) was purchased and used at an online shopping mall from March to July 2020.

1-3. Other additives

Taste soy sauce [Sempio Foods Co., Ltd.] was purchased from a large consumer mart in Tongyeong-si, Gyeongsangnam-do from February to June 2020, garlic flakes [GNL Commerce Co., Ltd.], onion flakes [GNL Commerce Co., Ltd.], katsuobushi concentrate [Daewang Co., Ltd.], roasted Garlic spices [Seoul Flavors Co., Ltd.], liquid black pepper [Baekkyung Sangsa Co., Ltd.], D-sorbitol liquid [Baekkwang Industry Co., Ltd.], and spicy flavor [Seoul Flavors Co., Ltd.] were purchased and used online from February to July 2020.

1-4. control

Three kinds of bottled pollack roe from Japan were used as a control for canned pollack roe immersed in flavor oil or flavor sauce. That is, the control group of canned cod roe flavored truffle oil was bottled Japanese pollack roe olive oil [Fukuya Co., Ltd.] purchased from an online shopping mall from February to July 2020, and the control group of canned pollack roe flavored soy sauce was purchased online from February to April 2020. Japanese cod roe bottled in soy sauce butter [Nosenose Co., Ltd.] purchased from a shopping mall, and control of cod roe flavored canned cod roe soaked in garlic ray oil are Japanese Kanefuku rice side dish bottled cod roe [Kanefuku Co., Ltd.] purchased from an online shopping mall from April to June 2020. was used.

Example 2. Experiment method

2-1. Process Optimization Design

2-1-1. Manufacture of steamed cod roe

When pollack roe is processed into pollack roe immersed in flavored oil or flavored canned food without any pretreatment, the eggs are aggregated with each other, and an attempt was made to improve this.

Steamed pollack roe is steamed in a steamer (diameter 25.5 cm × height 6.6 cm, dimsum steamer, Eugene Tosco, Korea) containing 5 times the amount (v/w) of water than pollack roe, on a hemp steamed sheet (diameter 25.0 cm, burlap steamed sheet, Ilsung Trading, Korea), put cod roe powder to a thickness of 0.5 cm, then increase the rice for 3-20 min from the point when the center temperature of the egg reaches 65℃, and then sieve (diameter 28.5 cm × height 10.5 cm, 12 mesh) It was poured into and homogenized by sieving.

2-1-2. Optimization of Mixing Process for Canned Pollack Roe in Flavored Oil or Flavor Sauce Using Response Surface Analysis

go. Optimization of blending process for canned cod roe flavored with truffle oil

Optimization of mixing ratio conditions for canned pollack roe flavored truffle oil was established by setting increased pollack roe (A), canola oil (B), and truffle oil (C) as independent variables, and several literatures on the processing of pollack roe (Bechtel et al, 2007; Ueda et al, 2009; Hwang et al, 2017) and the results of self-sensory evaluation, the central point of the blending ratio (Table 1) was converted into a conversion formula [X ₁ : A/(B+C), X ₂ : B / C] was performed by encoding (Table 2).

symbol ¹⁾ Blending ratio (%, w/w) symbol ¹⁾ Blending ratio (%, w/w) A 50.0 C 5.0 B 45.0 total 100.0 ¹⁾ A: steamed pollack roe, B: canola oil, C: truffle oil.

sign range -1.414 -One 0 +1 +1.414 X _One ^One) 0.72 0.80 1.00 1.20 1.28 X ₂ ²⁾ 4.76 6.00 9.00 12.00 13.24 ¹⁾ X ₁ : A/(B+C), ²⁾ X ₂ : B/C, A: steamed pollack roe, B: canola oil, C: truffle oil.

Subsequently, according to the Central Composite Rotatable Design (CCRD) (Cho et al., 2015), X ₁ and X ₂ were coded in 5 stages with reference to the minimum and maximum values of the preliminary experiment results, and mentioned in Table 3 11 samples of canned cod roe immersed in truffle oil were randomly prepared and then the experiment was conducted. At this time, the dependent variables of the mixing ratio condition of canned cod roe flavored with truffle oil were odor intensity (Y ₁ ), salinity (Y ₂ ), and overall preference (Y ₃ ), and these data were used as data for regression analysis.

number Blending ratio ¹⁾ (%, w/w) Independent variable ²⁾ code value actual value A B C X _One X ₂ X _One X ₂ One 44.44 47.62 7.94 -One -One 0.80 6.00 2 54.55 38.96 6.49 +1 -One 1.20 6.00 3 44.44 51.28 4.28 -One +1 0.80 12.00 4 54.55 41.96 3.49 +1 +1 1.20 12.00 5 41.77 52.41 5.82 -1.414 0 0.72 9.00 6 56.19 39.43 4.38 +1.414 0 1.28 9.00 7 50.00 41.32 8.68 0 -1.414 1.00 4.76 8 50.00 46.49 3.51 0 +1.414 1.00 13.24 9 50.00 45.00 5.00 0 0 1.00 9.00 10 50.00 45.00 5.00 0 0 1.00 9.00 11 50.00 45.00 5.00 0 0 1.00 9.00 ¹⁾ A: steamed pollack roe, B: canola oil, C: truffle oil.
²⁾ X ₁ : A/(B+C), X ₂ : B/C.

me. Optimization of the blending process for canned cod roe flavored with garlic ray oil

For the purpose of optimizing the mixing ratio conditions of cod roe-flavored canned food dipped in garlic oil, increased pollack roe (A), red pepper flavored oil 64.1%, canola oil 18.8%, garlic flakes 7.8%, onion flakes 7.8%, roasted garlic spice 1.2%, liquid black pepper 0.3% By setting auxiliary ingredients (B) and katsuobushi concentrate (C) composed of ₁ : A/(B+C), X ₂ : B/C] (Table 5).

symbol ¹⁾ Blending ratio (%, w/w) symbol ¹⁾ Blending ratio (%, w/w) A 50.0 C 10.0 B 40.0 Total 100.0 ¹⁾ A: increased pollack roe, B: supplementary ingredients (red pepper flavored oil 64.1%, canola oil 18.8%, garlic flakes 7.8%, onion flakes 7.8%, roasted garlic flavoring 1.2%, liquid black pepper 0.3%), C: katsuobushi concentrate.

Symbol Range level -1.414 -One 0 +1 +1.414 X _One ^One) 0.72 0.80 1.00 1.20 1.28 X ₂ ²⁾ 2.16 2.70 4.00 5.30 5.84 ¹⁾ X ₁ : A/(B+C), ²⁾ X ₂ : B/C, A: Increased Pollack Roe, B: Sub-Ingredients (Red pepper flavored oil 64.1%, Canola oil 18.8%, Garlic Flakes 7.8%, Onion Flakes 7.8% , Roasted Garlic Spices 1.2%, Liquid Black Pepper 0.3%), C: Katsuobushi Concentrate.

Subsequently, according to the Central Composite Rotatable Design (CCRD), X ₁ and X ₂ were coded in 5 stages with reference to the minimum and maximum values of the preliminary experiment results, and the canned pollack roe flavored garlic ray oil immersion sample mentioned in Table 6 11 spheres were randomly prepared and then the experiment was conducted.

At this time, amino acid nitrogen (Y ₁ ), salinity (Y ₂ ), and overall preference (Y ₃ ) were the dependent variables of the mixing ratio condition of cod roe-flavored canned food dipped in garlic ray oil, and these data were used as data for regression analysis. .

Run no. Blending ratio ¹⁾ (%, v/v) Independent ²⁾ Coded value Uncoded value A B C X _One X ₂ X _One X ₂ One 44.44 40.54 15.02 -One -One 0.80 2.70 2 54.55 33.17 12.28 +1 -One 1.20 2.70 3 44.44 46.74 8.82 -One +1 0.80 5.30 4 54.55 38.24 7.21 +1 +1 1.20 5.30 5 41.77 46.59 11.64 -1.414 0 0.72 4.00 6 56.19 35.04 8.77 +1.414 0 1.28 4.00 7 50.00 34.19 15.81 0 -1.414 1.00 2.16 8 50.00 42.69 7.31 0 +1.414 1.00 5.84 9 50.00 40.00 10.00 0 0 1.00 4.00 10 50.00 40.00 10.00 0 0 1.00 4.00 11 50.00 40.00 10.00 0 0 1.00 4.00 ¹⁾ A: increased pollack roe, B: supplementary ingredients (red pepper flavored oil 64.1%, canola oil 18.8%, garlic flakes 7.8%, onion flakes 7.8%, roasted garlic flavoring 1.2%, liquid black pepper 0.3%), C: katsuobushi concentrate.
²⁾ X ₁ : A/(B+C), X ₂ : B/C.

all. Optimization of mixing process for canned cod roe flavored with soy sauce

For the purpose of optimizing the mixing ratio conditions of canned cod roe flavored soy sauce, supplementary ingredients (B) consisting of increased pollack roe (A), 53.3% of water, 31.7% of D-sorbitol, 10.0% of canola oil, and 5.0% of spicy flavoring spices and flavored soy sauce (C) was set as an independent variable, and the central point of the blending ratio (Table 7) presented by referring to the sensory evaluation results as well as the preliminary experiment was converted into the conversion formula [X ₁ : A/(B + C), X ₂ : B / C] (Table 8).

symbol ¹⁾ Blending ratio (%, w/w) symbol ¹⁾ Blending ratio (%, w/w) A 50.0 C 12.5 B 37.5 total 100.0 ¹⁾ A: increased pollack roe, B: supplementary ingredients (53.3% water, 31.7% D-sorbitol solution, 10.0% canola oil, 5.0% spicy flavor), C: seasoned soy sauce.

sign range -1.414 -One 0 +1 +1.414 X _One ^One) 0.72 0.80 1.00 1.20 1.28 X ₂ ²⁾ 1.59 2.00 3.00 4.00 4.41 ¹⁾ X ₁ : A/(B+C), ²⁾ X ₂ : B/C, A: Increased Pollack Roe, B: Sub-Ingredients (53.3% water, 31.7% D-sorbitol, 10.0% canola oil, 5.0% spicy flavoring) ), C: flavored soy sauce.

Subsequently, according to the Central Composite Rotatable Design (CCRD), X ₁ and X ₂ were coded in 5 steps by referring to the minimum and maximum values of the preliminary experiment results, and then the pollack flavored soy sauce-dipped canned sample mentioned in Table 9 11 spheres were randomly prepared and then the experiment was conducted. At this time, the dependent variables of the mixing ratio conditions of canned cod roe flavor soy sauce were amino acid nitrogen (Y ₁ ), salinity (Y ₂ ) and overall preference (Y ₃ ), and these data were used as data for regression analysis.

number Blending ratio ¹⁾ (%, v/v) Independent variable ²⁾ code value actual value A B C X _One X ₂ X _One X ₂ One 44.44 37.04 18.52 -One -One 0.80 2.00 2 54.55 30.30 15.15 +1 -One 1.20 2.00 3 44.44 44.44 11.12 -One +1 0.80 4.00 4 54.55 36.36 9.09 +1 +1 1.20 4.00 5 41.77 43.68 14.55 -1.414 0 0.72 3.00 6 56.19 32.85 10.96 +1.414 0 1.28 3.00 7 50.00 30.67 19.33 0 -1.414 1.00 1.59 8 50.00 40.76 9.24 0 +1.414 1.00 4.41 9 50.00 37.50 12.50 0 0 1.00 3.00 10 50.00 37.50 12.50 0 0 1.00 3.00 11 50.00 37.50 12.50 0 0 1.00 3.00 ¹⁾ A: increased pollack roe, B: supplementary ingredients (53.3% water, 31.7% D-sorbitol solution, 10.0% canola oil, 5.0% spicy flavor), C: seasoned soy sauce.
²⁾ X ₁ : A/(B+C), X ₂ : B/C.

On the other hand, the prediction and confirmation of the optimal point of the blending ratio of cod roe flavored oil or flavored canned food (3 types) was performed using the MINITAB statistical program (MINITAB Ver. 18, MINITAB, Pennsylvania, USA), and the relationship between independent and dependent variables Graphs were prepared using MAPLE software (MAPLE Ver.12, Maple Soft, Canada).

2-1-3. regression analysis

For the prediction and confirmation of the optimal point for the development of canned pollack roe flavor oil or flavor sauce, the MINITAB statistical program (MINITAB Ver. 18, MINITAB, Pennsylvania, USA) was used according to the method mentioned by Kim et al. (2010). . In other words, based on the experimental results of sample groups randomly prepared according to the Central Synthetic Rotation Plan (CCRD), a model, It was confirmed whether the significance (P-value) of each of the linear, quadratic, cross-product and lack of fit (P<0.05) was recognized, and these The coefficient of determination (R ² ) was finally checked for the resulting value to calculate the optimal condition.

In addition, based on this, the suitability of the design model of the independent and dependent variables was confirmed by setting each target value for the dependent variable using the response optimization tool, and the coded value calculated from the statistical program Based on the actual value obtained by converting the value), the predicted value and the experimental value through the actual experiment were compared and analyzed.

2-1-4. graphing

The graph showing the relationship between the independent variable and the dependent variable is obtained by MAPLE software (MAPLE Ver. 12, Maple Soft, Waterloo, Canada, ), and the calculation formula is as follows.

[calculation formula]

Here, Y is the dependent variable, β ₀ is a constant, β _i , β _ii , and β _ij are regression coefficients, and X _i and X _j are independent variables. Optimization of manufacturing conditions for canned pollack roe flavored oil or flavored sauce was achieved through the response optimizer of the MINTAB statistical program. Values were verified (Bezerra et al., 2008).

2-1-5. Optimization of sterilization conditions

In order to secure the shelf life of canned pollack roe immersed in flavor oil or flavor sauce, sterilization conditions were optimized using canned pollack roe flavored truffle oil as a standard, and the target temperature for sterilization of the retort was fixed at 118 ° C. The degree of sterilization for optimizing the sterilization conditions of canned pollack roe in flavored oil or flavored sauce is mentioned in the Food Codex (MFDS, 2020), Article 4. Standards and Specifications for Long-term Preservation Foods 1. Canned and Bottled Foods 1) Manufacturing/Processing Standards ( Sterilization should be set to F ₀ value 4-16 minutes in order to set it above the condition that the central temperature of the product is 120 ° C for 4 minutes (F ₀ value 3.96 minutes) or in a method with an equivalent or higher effect), It was set at 4-minute intervals. At this time, the dependent variables for securing the shelf life of canned cod roe products were 1) odor intensity, 2) hunter color, and 3) comprehensive preference, and bacterial growth tests were required for all of them.

2-2. general characteristics

Samples for reviewing general characteristics were used as contents unless otherwise specified, and were ground and used as pretreatment samples for analysis.

2-2-1. Common Ingredients

Samples for the analysis of general components were made from the contents of canned pollack roe in flavor oil or flavor sauce, and the method presented in the Food Codex (MFDS, 2020) (Chapter 8. General Test Methods 2. Food It was analyzed according to Component Test Method 2.1 General Component Test Method).

2-2-2. energy

The energy conversion of pollack roe flavor oil or canned food in flavor sauce was calculated by applying their FAO/WHO energy conversion coefficient (RDA, 2016) based on the analysis data of general ingredients [(protein content × 4.27) + (fat × 9.02) + ( Carbohydrates × 3.87) ].

2-2-3. pH

pH was determined by the contents of cod roe flavored oil or canned food soaked in flavor sauce, and the ground product obtained by grinding it was filter paper No. 2 (Advantec, Toyo Roshi Kaisha Ltd, Japan), and the filtered solution was measured according to the method mentioned in the Food Code (MFDS, 2020) (Chapter 8. General Test Method 6. Test Method for Confirmation of Specifications for Each Food).

2-3. sensory properties

2-3-1. taste

go. amino acid nitrogen

A sample of amino acid nitrogen was taken as the contents of canned pollack roe flavored oil or flavored sauce, and was measured by the whole molar titration method (Formol method) mentioned in KFN (2000) using the crushed product. That is, the sample for pretreatment analysis was homogenized by adding 45 mL of distilled water to 5 g of the ground contents, stirring, and filter paper No. 2 (Advantec, Toyo Roshi Kaisha Ltd, Japan) to obtain 25 mL of the filtered solution. It was adjusted to pH 8.5 with 0.1 N NaOH solution, then 20 mL of 35% formaldehyde solution (adjusted to pH 8.5 with 0.1 N NaOH solution) was added thereto, and pH was adjusted to 8.5 with 0.1 N NaOH solution. It was titrated until it reached, and based on this, the amino acid nitrogen content was calculated.

you. Salinity

The salinity sample was the contents of cod roe flavor oil or canned food immersed in flavor sauce, and a pre-treatment sample for analysis was prepared using the crushed product. Salinity is measured by the method mentioned in the method presented in the Food Codex (MFDS, 2020) (Chapter 8. General Test Methods 2. Food Component Test Method 2.2 Minor General Component Test Method 2.2.1 Minerals 2.2.1.5 Salt) did

2-3-2. odor intensity

The sample for odor intensity was the contents of canned pollack roe flavor oil or flavor sauce, and the pretreatment for measurement was carried out in a conical tube (50 mL conical tube, 30 × 150 mm, SPL LIfe Science Co. Ltd., Gyeonggi, Korea). It was carried out according to the method mentioned by Kang et al. (2014), with about 5 g of canned contents immersed in ground cod roe flavor oil and flavor sauce. That is, after inserting the inlet of the Odor concentration meter (XP-329R, New Cosmos Electric Co. Ltd., Osaka, Japan) into the conical tube containing the trituration contents, parafilm was applied to prevent the odor from evaporating. (parafilm) was sealed and the odor intensity was measured. At this time, the mode was set to batch, and the unit was expressed as odor intensity (level).

2-3-3. texture

The texture of the steamed cod roe was determined by slightly modifying the method mentioned by Kim et al. (2012) and Lee (2016), and the hardness and chewiness obtained by the compression test.

For the measurement of texture, 10 g of the sample was placed in a vial with a diameter × height of 27 × 40 mm, and a texture analyzer (CT3-1000, Brookfield, Middleboro, USA) equipped with a circular probe (TA10 cylindrical probe) with a diameter of 12.7 mm was used. did At this time, the trigger load of the probe was set to 5 g and the test speed was set to 1.0 mm/sec, and at the time when force was applied to the sample, the sample strain was set to 65% (strain 65% compression), and then the hardness and chewiness were measured. values were measured. All measurements were repeated 10 times, and the results were presented using Texture Pro CT (1.9) software.

2-3-4. hunter tint

Hunter-colored samples were measured with a direct vision colorimeter (ZE 2000, Nippon Denshoku Industries Co., Tokyo, Japan) with the contents of cod roe flavor oil or canned food dipped in flavor sauce, and then the results were evaluated as lightness (L value) and redness. (a value) and yellowness (b value). At this time, the standard white plate of the Hunter colorimeter was L value 97.38 ± 0.02, a value -0.37 ± 0.03, b value 0.33 ± 0.02, and ΔE value 0.04 ± 0.01.

2-3-5. Comprehensive preference diagram by panel

The sensory evaluation of research related to canned pollack roe in flavored oil or flavored sauce consisted of 10 well-trained panel members (20s to 30s, 5 males and 5 females) who were well trained in the characteristics of canned pollack roe in flavored oil. ① In the case of the production of steamed pollack roe, the appearance and texture are very good with 9 points, and the very bad is 1 point. 9 points for very good overall preference considering taste, 1 point for very bad, 9 points for very good, 1 point for very bad, ④ In the case of the final product, the appearance, taste, smell, color, texture, and overall preference of commercially available bottled cod roe were set as 5 points, and those that were better than this were given as 9 points and those that were worse than this were given as 1 point.

2-4. nutritional properties

2-4-1. total amino acids

The sample for total amino acid analysis was the contents of canned pollack roe flavored oil or flavored sauce, and the pretreatment for measurement was performed in the following way by slightly modifying the method notified in the method mentioned in the Food Codex (MFDS, 2020) conducted. The hydrolyzate of the triturated sample is a protein containing approximately 10 mg of triturated product, which is precisely collected and placed in a hydrolysis test tube, where 0.05% (w/v) 2-mercaptoethanol (C ₂ H ₆ SO) containing about 1,000 times the amount of protein, i.e., 10 mL, was added, sealed, and heated in a constant temperature furnace (heating block, HF21, Yamato Scientific Co., Japan) adjusted to 105 ± 1 ° C. ) was prepared by hydrolysis for 24 hours. The sample for amino acid analysis was prepared by cutting the sealed tube containing the hydrolyzate, immediately concentrating and drying at 40 ° C under reduced pressure to remove hydrochloric acid, and finally, the test solution was prepared by regular use (50 mL) with 0.2 N sodium citrate buffer (pH 2.2). .

Analysis and quantification of total amino acids were identified and calculated after analysis of the pretreated sample for analysis with an amino acid automatic analyzer (Pharmacia Biotech Biochrom 30, Biochrom Ltd., England).

2-4-2. minerals

Samples for mineral analysis were the contents of pollack roe flavored oil or canned food immersed in flavor sauce, and ground water was used as the pre-treated sample. Pretreatment for inorganic analysis was prepared by pretreatment with a wet method under high temperature and reduced pressure according to the method mentioned in Kim (2014) using ground water. Analysis was performed with an ICP spectrometer (OPTIMA 8300DV, PerkinElmer, Santa Clara, USA) using pretreated samples.

2-4-3. fatty acid

The lipid characteristics of canned pollack roe in flavored oil or flavored sauce were examined by the content and composition of fatty acids. Sample oil for the analysis of fatty acids was extracted from the contents of trituration by the method of Bligh and Dyer (1959) using a mixture of chloroform-methanol (2:1, v/v) as an extraction solvent. For analysis of fatty acids, fatty acid methyl esterification was performed according to the method mentioned in the Food Code (MFDS, 2020) using the extracted sample oil, and then Omegawax-320 fused silica capillary column (30 m × 0.32 mm × 0.25 ㎛ film thickness, Supelco, Inc. Bellefonte, U.S.A) was analyzed as a gas chromatograph (GC-2010 Plus, Shimadzu Seisakusho, Co. Ltd., Kyoto, Japan).

2-4-4. digestibility

The digestibility of canned pollack roe immersed in flavor oil or flavor sauce was measured using the contents of canned pollack roe soaked in flavor oil, ground-crushed pollack roe, and the digestive fluid and method corresponding to each digestive organ mentioned by Hur et al. (2015).

2-5. statistical processing

For the standard deviation and significant difference test (5% significance level) of the data for this experiment result, ANOVA test by SPSS statistical package (SPSS for window, release 18) was used to analyze variance, followed by Duncan's multiple place test. showed up

Example 3. Experimental Results - Process Optimization Design

3-1. Optimization of the manufacturing process of steamed pollack roe to improve cohesion and texture of pollack roe

In this study, when canned food dipped in flavored oil or flavored sauce was produced with raw pollack roe from which the egg membranes were removed, it was found that pollack roe aggregated and clumped together. Therefore, it was necessary to improve cohesion and texture. In this aspect, after the center temperature of pollack roe reached 65 ℃, the steaming time was set to 3 minutes, 5 minutes, 10 minutes, and 20 minutes to examine the improvement effect. The manufacturing process is the same as in FIG.

3-1-1. Sensory test by panel according to steaming time

The results of examining the sensory characteristics of the appearance, texture, and overall preference of pollack roe according to the steaming conditions (heating time of 3 minutes, 5 minutes, 10 minutes, 15 minutes, and 20 minutes after the center temperature of pollack roe reached 65 ℃) are shown in Table equal to 10

sensory items Steaming time after reaching the core temperature of 65℃ (minutes) 3 5 10 15 20 picture

Exterior 6.5 ±0.5 ^a1) 7.1 ± ^0.6b 8.2 ± ^0.4c 8.1 ± ^0.3c 8.2 ± ^0.4c texture 6.4 ±0.5 ^a 7.3 ± ^0.5b 8.2 ± ^0.4c 8.3 ± ^0.5c 8.4 ± ^0.5c Comprehensive symbol 6.5 ±0.5 ^a 7.3 ± ^0.5b 8.2 ± ^0.4c 8.2 ± ^0.4c 8.3 ± ^0.5c

The sensory scores of the steamed pollack roe according to the steaming time ranged from 6.5 to 8.2 points for appearance, 6.4 to 8.4 points for texture, and 6.5 to 8.3 points for general acceptability. In the case of , there was a significant increase as the increase time elapsed (P<0.05), but there was a slight increase or decrease in the subsequent case, but there was no significant difference (P>0.05).

3-1-2. Textural characteristics according to increase time

The results of examining the hardness and chewiness of the texture characteristics according to the steaming time of the pollack roe (the steaming time of 3 minutes, 5 minutes, 10 minutes, 15 minutes, and 20 minutes after reaching the center temperature of the pollack roe) are shown in FIG. 2. The hardness and chewiness of pollack roe according to the steaming time were in the range of 1,292-2,031 g/cm ² and 854-1,448 g/cm ² , respectively. increased (P<0.05), but there was no significant difference in subsequent cases (P>0.05).

According to the steaming conditions of pollack roe above (the steaming time of 3 minutes, 5 minutes, 10 minutes, 15 minutes, and 20 minutes after the center temperature of pollack roe reaches 65 ℃) Judging from the results of the texture characteristics, the optimal steaming time for the production of steamed cod roe was determined to be 10 minutes after the center temperature reached 65 ° C.

3-1-3. Pollack roe canned in flavor oil or flavor sauce using steamed pollack roe

The shape of the canned food before and after the cohesion and texture improvement of the canned pollack roe flavored oil or flavored sauce is shown in FIG. 3. Flavored pollack roe using unboiled pollack roe or canned food dipped in flavor sauce was condensed and the external preference was considerably off. As for the form of immersion canned food, the external preference was significantly improved.

3-2. Optimization of Blending Process for Flavored Truffle Oil or Flavor Sauce-Dipped Canned Food Using Response Surface Analysis

go. Canned Pollack Roe Flavored in Truffle Oil Blending Ratio

Among canned pollack roe dipped in flavored oil, the mixing conditions of canned pollack roe dipped in flavored truffle oil [added amount of steamed pollack roe (A), added amount of canola oil (B), and added amount of truffle oil (C)] in the Central Composite Rotatable Design (CCRD) Table 11 shows the results of measuring the dependent variables [odor intensity (Y ₁ ), salinity (Y ₂ ), and overall preference (Y ₃ )] of 11 sample groups randomly prepared by encoding X ₁ and X ₂ in 5 stages according to Same as

Evaluation by coefficient number Independent variable ¹⁾ Mixing ratio ^{2) (} %, v/v) Dependent variable ³⁾ X _One X ₂ A B C Y _One Y ₂ Y ₃ Differentiation factor
design
(4 points) One 0.80 6.00 44.44 47.62 7.94 314.1 2.2 5.9 2 1.20 6.00 54.55 38.96 6.49 341.0 2.7 4.8 3 0.80 12.00 44.44 51.28 4.27 225.2 2.2 4.4 4 1.20 12.00 54.55 41.96 3.50 184.0 2.7 4.1 crossing
(4 points) 5 0.72 9.00 41.77 52.41 5.82 293.9 1.9 5.1 6 1.28 9.00 56.19 39.43 4.38 235.0 2.8 4.5 7 1.00 4.76 50.00 41.32 8.68 362.1 2.4 5.7 8 1.00 13.24 50.00 46.49 3.51 164.0 2.4 5.0 node
(3 points) 9 1.00 9.00 50.00 45.00 5.00 276.1 2.4 6.3 10 1.00 9.00 50.00 45.00 5.00 279.0 2.5 6.4 11 1.00 9.00 50.00 45.00 5.00 284.0 2.4 6.1 ¹⁾ X ₁ : A/(B+C), X ₂ : B/C.
²⁾ A: steamed pollack roe, B: canola oil, C: truffle oil.
³⁾ Y ₁ (odor intensity, level), Y ₂ (salinity, g/100 g), Y ₃ (general preference, score).

The MINITAB statistical program was run using the results (Table 11) for odor intensity (Y ₁ ), salinity (Y ₂ ) and overall acceptability (Y ₃ ) of canned cod roe flavored truffle oil. The coefficients and P-values of each term for the dependent variable examined using the data analyzed by RSREG of the MINITAB statistical program are the primary terms X ₁ , X ₂ , and the cross term X ₁ X ₂ in the case of odor intensity (Y ₁ ). In the case of salinity (Y ₂ ), one kind of terms such as X ₁ , which _is the first order term, X ₁ , X ₂ , and X ₁ ² , Only 4 terms such as X ₂ ² were significant (P<0.05). Therefore, considering the significance (P<0.05) of the terms in the response model equation of odor intensity (Y ₁ ), salinity (Y ₂ ) and overall acceptability (Y ₃ ) of canned cod roe flavored truffle oil, Y ₁ = 279.70-12.20X ₁ -65.76X ₂ -17.03X ₁ X ₂ (R ² =0.959, P-value=0.000), Y ₂ =2.4333+0.2841X ₁ (R ² =0.920, P-value=0.002) and Y ₃ =6.267-0.281X ₁ -0.399X ₂ -0.802X ₁ ² -0.527X ₂ ² (R ² =0.874, P-value = 0.005).

The results of ANOVA analysis on the correlation between the independent and dependent variables of the simple response model equation for the optimization of the mixing conditions of canned cod roe flavored truffle oil [steamed pollack roe (A), canola oil (B), and truffle oil (C)] As shown in Table 12. In the reaction model equation for optimization of the mixing conditions for canned cod roe flavored with truffle oil, the significance of the linear term and the cross term was recognized in the case of odor intensity (Y ₁ ) (P<0.05), and in the case of salinity (Y ₂ ), the primary term X ₁ was recognized (P<0.05), and in the case of the overall preference (Y ₃ ), the significance of the primary and secondary terms was recognized (P<0.05). Response model equation for odor intensity (Y ₁ ), salinity (Y ₂ ), and overall preference (Y ₃ ) for optimization of mixing conditions for canned cod roe flavor truffle oil soaked in truffle oil. and overall acceptability were higher than 0.05 at 0.060, 0.344, and 0.162, respectively, and the coefficient of determination was 0.959, 0.920, and 0.874, respectively, close to 1, and the model value was 0.000, 0.002, and 0.005, respectively, lower than 0.05, indicating that all the designed models were suitable (Zhou and Regenstein, 2004).

dependent variable P -value Model linear term quadratic term cross term lack of fit Y ₁ (odor intensity, level) 0.000 0.000 0.304 0.042 0.060 Y ₂ (salinity, g/100 g) 0.002 0.000 0.742 1.000 0.344 Y ₃ (comprehensive preference, score) 0.005 0.014 0.003 0.226 0.162

On the other hand, in the mixing conditions of canned cod roe flavored with truffle oil, if excessive steamed pollack roe is added, the flavor and nutritional characteristics of the steamed pollack roe increase, but difficulties in production and consumer avoidance of purchase due to problems such as chewy texture and increase in manufacturing cost When adding excessive canola oil, there is an effect of reducing the manufacturing cost, but there are concerns about deterioration of pollack roe flavor and nutritional properties. There is a concern that people may avoid purchase, so a range considering the appropriate amount of addition should be established.

Considering this aspect, the optimal mixing conditions of canned cod roe flavored truffle oil should be set within the range to satisfy consumers. Therefore, the dependent variables [odor intensity (Y ₁ ), salinity (Y ₂ ), and overall palatability (Y ₃ )] of canned cod roe flavored with truffle oil considering consumer preference were compared with the results of preliminary experiments and bottled pollack roe in olive oil sold in Japan. The range of odor intensity was 108.3 to 326.7 level, the target value was 280.0 level, the range of salinity was 2.0 to 2.8 g/100 g, the target value was 2.4 g/100 g, and the range of overall acceptability was determined. was set to 1 to 9 points, and the target value was set to the maximum value of 9 points.

In this aspect, for the purpose of predicting the optimal condition of each dependent variable for the mixing conditions of cod roe flavored truffle oil-soaked canned food and the independent variable that can be satisfied at the same time, the above-mentioned conditions were set, and then the independent variable obtained by running the MINITAB statistical program Table 13 shows the predicted optimal conditions.

dependent variable value X _One ^One) X ₂ Y _One ²⁾ target value 280.0

280.0

code value 1.16 -0.29 actual value 1.23 8.13 Y ₂ target value 2.4

2.4

code value -0.12 0.00 actual value 0.98 9.00 Y ₃ target value Max

Max

code value -0.21 -0.41 actual value 0.96 7.77 Optimization conditions for all dependent variables code value -0.12 0.01 actual value 0.98 9.03 Y ₁ (level) Y ₂ (g/100 g) Y ₃ (score) predicted value 280.1 ^{a3) 2.4a 6.3a} measured value 278.3 ±2.5 ^a 2.5 ±0.2 ^a 6.3 ±0.2 ^{a 1)} X ₁ : A/(B+C), X ₂ : B/C, A: steamed pollack roe, B: canola oil, C: truffle oil.
²⁾ Y ₁ (odor intensity, level), Y ₂ (salinity, g/100 g), Y ₃ (general preference, score).
³⁾ Having the same letter in the same test item means that there is no significant difference ( P >0.05).

The optimal value considering the target value for odor intensity (Y ₁ ) of canned cod roe flavored truffle oil was 1.16 and -0.29, respectively, and the coded values of the independent variables (X ₁ and X ₂ ) were 1.16 and -0.29, respectively, and the actual value (uncoded value) were 1.23 and 8.13, respectively, and when the coded value is converted into the addition ratio, the actual values of increased pollack roe (A), canola oil (B), and truffle oil (C) were 55.16%, 39.93%, and 4.91%, respectively. The optimal value considering the target value for salinity (Y2) of canned pollack roe flavored truffle oil was -0.12 and 0.00 respectively for the coded values of the independent variables (X ₁ and X ₂ ), and the actual value (uncoded value) were 0.98 and 9.00, respectively, and when the coded value was converted into the addition ratio, the actual values of the increased pollack roe (A), canola oil (B), and truffle oil (C) were 49.49%, 45.45%, and 5.05%, respectively. The optimal value considering the target value for the overall acceptability (Y ₃ ) of canned cod roe flavored truffle oil was -0.21 and -0.41 respectively for the coded values of the independent variables (X ₁ and X ₂ ), and the actual value ( uncoded value) were 0.96 and 7.77, respectively, and when converted to coded values, the actual values of increased pollack roe (A), canola oil (B), and truffle oil (C) were 48.98%, 45.20%, and 5.82%, respectively. Increase that simultaneously satisfies the dependent variable according to the mixing conditions of pollack roe-flavored canned food dipped in truffle oil. When converted back to cod roe (A), canola oil (B) and truffle oil (C), their values were 49.49%, 45.47% and 5.04%, respectively (Table 14).

Dependent variable ¹⁾ A (cooked pollack roe, %) B (canola oil, %) C (truffle oil, %) Y ₁ , Y ₂ and Y ₃ 49.49 45.47 5.04 ¹⁾ Y ₁ (odor intensity, level), Y ₂ (salinity, g/100 g), Y ₃ (general acceptability, score).

The predicted values of odor intensity, salinity, and overall acceptability of canned cod roe flavored with truffle oil prepared under these optimal conditions were 280.1 level, 2.4 g/100 g, and 6.3 points, respectively, and their actual measured values were 278.3±2.5 level, 2.5 points, respectively. ±0.2 g/100 g, 6.3 ± 0.2 points, no significant difference from the predicted value was recognized (P>0.05).

Judging from the above results, the proposed response surface model was judged to be the optimal model for the mixing conditions (cooked pollack roe, canola oil, and truffle oil) of canned pollack roe immersed in truffle oil.

you. Flavored cod roe marinated in garlic oil and canned food mixing ratio

Optimization of the mixing conditions of canned pollack roe marinated in flavored oil and flavored pollack roe in garlic oil [added amount of steamed pollack roe (A), red pepper flavored oil 64.1%, canola oil 18.8%, garlic flakes 7.8%, onion flakes 7.8%, roasted garlic flavor 1.2% , additive amount (B) consisting of liquid black pepper 0.3% and added amount (C) of katsuobushi concentrate] were randomized by encoding X ₁ and X ₂ in 5 stages according to the Central Composite Rotatable Design (CCRD) Table 15 shows the results of measuring the dependent variables [amino acid nitrogen (Y ₁ ), salinity (Y ₂ ) and overall acceptability (Y ₃ )] of the 11-hole sample group prepared by.

Evaluation by coefficient number Independent variable ¹⁾ Mixing ratio ^{2) (} %, v/v) Dependent variable ³⁾ X _One X ₂ A B C Y _One Y ₂ Y ₃ Discrimination factor design
(4 points) One 0.80 2.70 44.44 40.54 15.02 321.7 3.6 5.2 2 1.20 2.70 54.55 33.17 12.28 362.4 3.7 5.9 3 0.80 5.30 44.44 46.74 8.82 277.6 3.1 4.3 4 1.20 5.30 54.55 38.24 7.21 298.3 3.5 4.6 crossing
(4 points) 5 0.72 4.00 41.77 46.59 11.64 307.0 2.8 4.4 6 1.28 4.00 56.19 35.04 8.77 330.6 3.5 5.5 7 1.00 2.16 50.00 34.19 15.81 342.1 4.1 5.1 8 1.00 5.84 50.00 42.69 7.31 261.8 3.6 4.0 node
(3 points) 9 1.00 4.00 50.00 40.00 10.00 274.0 3.2 6.4 10 1.00 4.00 50.00 40.00 10.00 270.3 3.3 6.3 11 1.00 4.00 50.00 40.00 10.00 272.6 3.3 6.2 ¹⁾ X ₁ : A/(B+C), X ₂ : B/C.
²⁾ A: increased pollack roe, B: supplementary ingredients (red pepper flavored oil 64.1%, canola oil 18.8%, garlic flakes 7.8%, onion flakes 7.8%, roasted garlic spices 1.2%, liquid black pepper 0.3%), C: Katsuobushi concentrate.
³⁾ Y ₁ (amino acid nitrogen, mg/100 g), Y ₂ (salinity, g/100 g), Y ₃ (general preference, score).

The MINITAB statistical program was run using the results (Table 18) of amino acid nitrogen (Y ₁ ), salinity (Y ₂ ), and overall acceptability (Y ₃ ) of canned cod roe flavor garlic ray oil. The coefficients and P-values of each term for the dependent variable examined using the data analyzed with RSREG of the MINITAB statistical program are the primary terms X ₁ , X ₂ in both amino acid nitrogen (Y ₁ ) and overall preference (Y ₃ ) , four kinds of terms such as quadratic terms X ₁ ² , X ₂ ² , and in the case of salinity (Y ₂ ), linear terms X ₁ , X ₂ , quadratic terms X ₂ ² , cross terms X ₁ X ₂ Significance was recognized for 4 terms (P<0.05). Therefore, considering the significance (P<0.05) of the terms in the reaction model equation of amino acid nitrogen (Y ₁ ), salinity (Y ₂ ), and overall acceptability (Y ₃ ) of canned pollack roe marinated in gallic-lay oil, a concise expression is expressed as Y ₁ = 272.30+ 11.85X ₁ -27.72X ₂ +24.41X ₁ ² +15.98X ₂ ² (R ² =0.973, P-value=0.000), Y ₂ =3.2667+0.1811X ₁ -0.3091X ₂ + 0.0979X ₂ ² + 0.1000X ₁ X ₂ (R ² =0.972, P-value=0.000) and Y ₃ =6.3000+0.3195X ₁ -0.4695X ₂ -0.6125X ₁ ² -0.8125X ₂ ² (R ² =0.937, P-value= 0.001).

Results of ANOVA analysis on the correlation between the independent and dependent variables of the concise reaction model equation for the optimization of the mixing conditions [boiled pollack roe (A), supplementary raw material (B), and katsuobushi concentrate (C)] of canned cod roe flavored with garlic gray oil is shown in Table 16. In the reaction model equation for optimizing the mixing conditions of canned cod roe flavored with garlic layu, both the linear term and the secondary term were significant in the case of amino acid nitrogen (Y ₁ ) (P<0.05), and in the case of salinity (Y ₂ ), the linear term, The significance of the quadratic and cross terms was recognized (P<0.05), and in the case of the overall preference (Y ₃ ), the significance of the primary and secondary terms was recognized (P<0.05). Response model equation for amino acid nitrogen (Y ₁ ), salinity (Y ₂ ), and overall preference (Y ₃ ) for optimization of mixing conditions for canned cod roe flavored garlic ray oil and overall acceptability were 0.068, 0.546, and 0.125, all higher than 0.05, and the coefficient of determination was 0.973, 0.972, and 0.937, respectively, close to 1, and the model value was 0.000, 0.000, and 0.001, respectively, lower than 0.05.

dependent variable P -value Model linear term quadratic term cross term lack of fit Y ₁ (amino acid nitrogen, mg/100 g) 0.000 0.000 0.000 0.129 0.068 Y ₂ (salinity, g/100 g) 0.000 0.000 0.014 0.017 0.546 Y ₃ (comprehensive preference, score) 0.001 0.002 0.001 0.399 0.125

On the other hand, the mixing conditions of canned pollack roe flavored with garlic ray oil can satisfy consumer preferences as the nutritional properties of the product increase as the amount of increased pollack roe increases. Although it is effective, there is a concern that the texture of onion flakes and garlic flakes may reduce the texture of cod roe and increase the spicy taste of red pepper oil, so consumers may avoid purchasing it.

Considering this aspect, it is necessary to set the optimal mixing conditions for canned cod roe flavored garlic ray oil within a range so that consumers can be satisfied. Therefore, the application range of dependent variables [amino acid nitrogen (Y ₁ ), salinity (Y ₂ ), and overall palatability (Y ₃ )] of cod roe flavored canned pollack roe soaked in garlic layu considering consumer preference was determined by the preliminary experiment results and bottled cod roe sold in Japan. It was determined by comparing with, the range of amino acid nitrogen was 264.8 to 416.0 mg/100 g, the target value was 270.0 mg/100 g, the range of salinity was 2.5 to 3.9 g/100 g, and the target value was 3.3 g/100 g. The range of comprehensive preference was set to 1 to 9 points, and the target value was set to the maximum value of 9 points.

In this aspect, for the purpose of predicting the optimum condition of each dependent variable for the mixing conditions of cod roe flavored canned food marinated in garlic ray oil and the independent variables that can be satisfied at the same time, the above-mentioned conditions were set, and then the independent variable obtained by running the MINITAB statistical program Table 17 shows the predicted optimal conditions.

dependent variable value X _One ^One) X ₂ Y _One ²⁾ target value 270.0

270.0

code value -0.56 1.41 actual value 0.89 5.83 Y ₂ target value 3.3

3.3

code value 0.00 -0.10 actual value 1.00 3.87 Y ₃ target value Max

Max

code value 0.27 -0.30 actual value 1.05 3.61 Optimization conditions for all dependent variables code value 0.11 -0.04 actual value 1.02 3.95 Y ₁ (mg/100 g) Y ₂ (g/100 g) Y ₃ (score) predicted value 275.2 ^{a 3.3a 6.3a} measured value 274.6 ±3.2 ^a 3.3 ±0.1 ^a 6.7 ±0.5 ^{a 1)} X ₁ : A/(B+C), X ₂ : B/C, A: increased pollack roe, B: auxiliary ingredients (red pepper flavored oil 64.1%, canola oil 18.8%, garlic flakes 7.8%, onion flakes 7.8%, roasted Garlic spice 1.2%, liquid black pepper 0.3%), C: katsuobushi concentrate.
²⁾ Y ₁ (amino acid nitrogen, mg/100 g), Y ₂ (salinity, g/100 g), Y ₃ (general preference, score).
³⁾ Having the same letter in the same test item means that there is no significant difference ( P >0.05).

The optimal value considering the target value for amino acid nitrogen (Y ₁ ) in the mixing conditions of cod roe-flavored canned food soaked in garlic oil was -0.56 and 1.41, respectively, and the coded values of the independent variables (X ₁ and X ₂ ) were -0.56 and 1.41, respectively. The uncoded values were 0.89 and 5.83, respectively, and when the coded values were converted into the addition ratio, the actual values of the increased pollack roe (A), auxiliary ingredient (B), and katsuobushi concentrate (C) were 47.09%, 45.16%, and 45.16%, respectively. It was 7.75%. The optimal value considering the target value for the salinity (Y ₂ ) of the mixing conditions of canned cod roe flavored with garlic gray oil was 0.00 and -0.10, respectively, and the coded values of the independent variables (X ₁ and X ₂ ) were 0.00 and -0.10 respectively, and the actual values (uncoded values) were 1.00 and 3.87, respectively, and when the coded value is converted into the addition ratio, the actual values of the increased pollack roe (A), auxiliary ingredient (B), and katsuobushi concentrate (C) were 50.00%, 39.73%, and 10.27, respectively. was %. The optimal value considering the target value for the overall preference (Y ₃ ) of the blending conditions of canned cod roe flavor garlic layu was 0.27 and -0.30, respectively, and the coded values of the independent variables (X ₁ and X ₂ ) were 0.27 and -0.30, respectively. The uncoded values were 1.05 and 3.61, respectively, and when the sign value is converted into the addition ratio, the actual values of the increased pollack roe (A), auxiliary ingredient (B), and katsuobushi concentrate (C) were 51.22%, 38.20%, and 10.58, respectively. was %. The sign values of the increased pollack roe, additives, and katsuobushi concentrate, which simultaneously satisfy the dependent variables according to the mixing conditions of canned cod roe flavored garlic ray oil, were 0.11 and -0.04, respectively, and the actual values were 1.02 and 3.95, respectively. When converted back to (A), additive (B) and katsuobushi concentrate (C), their values were 50.50%, 39.50% and 10.00%, respectively (Table 18). The predicted values of amino acid nitrogen, salinity, and overall acceptability of cod roe flavored canned cod roe prepared under these optimal conditions were 275.2 mg/100 g, 3.3 g/100 g, and 6.3 points, respectively, and their actual measured values were 274.6±3.2 points, respectively. There was no significant difference from the predicted value at mg/100 g, 3.3±0.1 g/100 g, and 6.7±0.5 points (P>0.05).

Dependent variable ¹⁾ A (cooked pollack roe, %) B (Sub-Ingredient ^2), %) C (katsuobushi concentrate, %) Y ₁ , Y ₂ and Y ₃ 50.50 39.50 10.00 ¹⁾ Y ₁ (amino acid nitrogen, mg/100 g), Y ₂ (salinity, g/100 g), Y ₃ (general preference, score).
²⁾ Subsidiary ingredients (pepper oil 64.1%, canola oil 18.8%, garlic flakes 7.8%, onion flakes 7.8%, roasted garlic spices 1.2%, liquid black pepper 0.3%.

Judging from the above results, the proposed response surface model was judged to be the optimal model for the mixing conditions (cooked pollack roe, additives, and Katsuobushi concentrate) of canned cod roe flavored with garlic ray oil.

do. Pollack Roe Flavored Soy Sauce Canned Mixing Ratio

Optimization of blending conditions for pollack roe flavored canned pollack roe marinated in soy sauce among canned pollack roe flavored soy sauce [added amount of steamed pollack roe (A), water 53.3%, D-sorbitol 31.7%, canola oil 10.0%, additive amount (B ) and taste soy sauce added amount (C)] as a dependent _variable [amino acid _nitrogen (Y ₁ ), salinity (Y ₂ ) and overall preference (Y ₃ )] are shown in Table 19.

Evaluation by coefficient number Independent variable ¹⁾ Mixing ratio ^{2) (} %, v/v) Dependent variable ³⁾ X _One X ₂ A B C Y _One Y ₂ Y ₃ Discrimination factor design
(4 points) One 0.80 2.00 44.44 37.04 18.52 220.4 4.3 5.3 2 1.20 2.00 54.55 30.30 15.15 225.6 4.5 4.4 3 0.80 4.00 44.44 44.44 11.12 175.0 3.7 4.8 4 1.20 4.00 54.55 36.36 9.09 195.9 3.6 5.6 crossing
(4 points) 5 0.72 3.00 41.77 43.68 14.55 188.8 3.8 5.2 6 1.28 3.00 56.19 32.85 10.96 205.9 4.2 4.7 7 1.00 1.59 50.00 30.67 19.33 238.9 4.7 4.9 8 1.00 4.41 50.00 40.76 9.24 193.8 3.5 5.4 node
(3 points) 9 1.00 3.00 50.00 37.50 12.50 206.6 3.7 6.2 10 1.00 3.00 50.00 37.50 12.50 205.4 3.6 6.2 11 1.00 3.00 50.00 37.50 12.50 207.6 3.7 6.3 ¹⁾ X ₁ : A/(B+C), X ₂ : B/C
²⁾ A: increased pollack roe, B: supplementary ingredients (53.3% water, 31.7% D-sorbitol solution, 10.0% canola oil, 5.0% spicy flavor), C: flavored soy sauce
³⁾ Y ₁ (amino acid nitrogen, mg/100 g), Y ₂ (salinity, g/100 g), Y ₃ (general preference, score).

The MINITAB statistical program was run using the results (Table 20) of amino acid nitrogen (Y ₁ ), salinity (Y ₂ ), and overall preference (Y ₃ ) of canned cod roe flavor soy sauce. The coefficients and P-values of each term for the dependent variable examined using the data analyzed by RSREG of the MINITAB statistical program are linear terms such as X ₁ and X ₂ in the case of amino acid nitrogen (Y ₁ ) and overall preference (Y ₃ ) 2 types, 2 quadratic terms such as X ₁ ² , X ₂ ² , 1 cross term such as X ₁ X ₂ , all terms (5 types), and salinity (Y ₂ ) such as X ₁ , X ₂ A total of 4 terms were recognized as 2 types of primary terms and 2 types of secondary terms such as X ₁ ² and X ₂ ² (P<0.05), and only cross terms were not recognized. Therefore, considering the significance (P<0.05) of the terms in the reaction model equation of amino acid nitrogen (Y ₁ ), salinity (Y ₂ ), and overall acceptability (Y ₃ ) of canned cod roe flavor soy sauce, Y ₁ =206.530 +6.285X ₁ -17.360X ₂ -5.250X ₁ ² +4.250X ₂ ² + 3.930X ₁ X ₂ (R ² =0.980, P-value=0.000), Y ₂ =3.6667+0.0832X ₁ -0.3996X ₂ + 0.1604X ₁ ² +0.2104X ₂ ² (R ² = 0.953, P-value=0.000) and Y ₃ =6.2333-0.1009X ₁ +0.1759X ₂ -0.6479X ₁ ² -0.5479X ₂ ² +0.4250X ₁ X ₂ Same as (R ² =0.975, P-value=0.000).

The results of ANOVA analysis on the correlation between the independent and dependent variables of the concise response model equation for the optimization of the mixing conditions [steamed pollack roe (A), auxiliary ingredient (B), and flavored soy sauce (C)] of canned cod roe flavored soy sauce are shown in the table below. Same as 11. In the reaction model equation for optimization of mixing conditions for canned cod roe flavored soy sauce, in the case of amino acid nitrogen (Y ₁ ) and overall preference (Y ₃ ), the first, second, and cross terms were all recognized (P<0.05), and salinity (Y ₂ ), only the primary and secondary terms were recognized (P<0.05). Response model equation for amino acid nitrogen (Y ₁ ), salinity (Y ₂ ), and overall preference (Y ₃ ) for optimization of mixing conditions for canned cod roe flavored soy sauce immersion. The overall acceptability was 0.109, 0.240, and 0.179, all higher than 0.05, the coefficients of determination were 0.980, 0.953, and 0.975, respectively, close to 1, and the model values were all 0.000, lower than 0.05, indicating that all the designed models were suitable.

dependent variable P -value Model linear term quadratic term cross term lack of fit Y ₁ (amino acid nitrogen, mg/100 g) 0.000 0.000 0.002 0.028 0.109 Y ₂ (salinity, g/100 g) 0.000 0.000 0.004 0.154 0.240 Y ₃ (comprehensive preference, score) 0.000 0.007 0.000 0.000 0.179

On the other hand, as for the mixing conditions of canned cod roe flavored with soy sauce, when the amount of steamed cod roe is large, texture, flavor, nutritional characteristics and consumer preference are increased, but difficulties in production are concerned due to problems such as increased manufacturing cost, and Although there is an effect of reducing the manufacturing cost when the amount of addition is large, there are concerns about deterioration of flavor of cod roe, decrease in nutritional characteristics, and decrease in texture. In addition, when there is a large amount of added taste soy sauce, there is an effect of increasing the flavor of soy sauce, but there is a risk that consumers may avoid purchase due to concerns about an increase in salty taste, so an appropriate range of addition amount should be set.

Considering this aspect, it is necessary to set the optimal mixing conditions for canned cod roe flavored soy sauce in a range so that consumers can be satisfied. Therefore, the application range of the dependent variables [amino acid nitrogen (Y ₁ ), salinity (Y ₂ ), and overall acceptability (Y ₃ )] of canned cod roe flavored soy sauce, considering consumer preference, is based on the results of preliminary experiments and canned pollack roe in soy sauce butter sold in Japan. It was determined by comparison with, and the range of amino acid nitrogen was 163.6 to 239.6 mg/100 g, the target value was 205.0 mg/100 g, the range of salinity was 3.5 to 5.1 g/100 g, and the target value was 3.6 g/100 g. The range of comprehensive preference was set to 1 to 9 points, and the target value was set to the maximum value of 9 points.

In this aspect, for the purpose of predicting the optimal conditions of each dependent variable for the mixing conditions of cod roe flavored soy sauce-soaked canned food and the independent variables that can be satisfied at the same time, the above-mentioned conditions were set and then the MINITAB statistical program was run to optimize the independent variables. Condition prediction values are shown in Table 21.

dependent variable value X _One ^One) X ₂ Y _One ²⁾ target value 205.0

205.0

code value -0.94 -0.40 actual value 0.81 1.80 Y ₂ target value 3.6

3.6

code value 0.00 0.18 actual value 1.00 3.18 Y ₃ target value Max

Max

code value -0.01 0.16 actual value 1.00 3.16 Optimization conditions for all dependent variables code value 0.10 0.13 actual value 1.02 3.39 Y ₁ (mg/100 g) Y ₂ (g/100 g) Y ₃ (score) predicted value 205.0 ^{a3) 3.6a 6.2a} measured value 206.0 ±2.9 ^a 3.7 ±0.2 ^a 6.4 ±0.3 ^{a 1)} X ₁ : A/(B+C), X ₂ : B/C, A: increased pollack roe, B: auxiliary ingredients (53.3% water, 31.7% D-sorbitol solution, 10.0% canola oil, 5.0% spicy flavoring), C: Flavored soy sauce.
²⁾ Y ₁ (amino acid nitrogen, mg/100 g), Y ₂ (salinity, g/100 g), Y ₃ (general preference, score).
³⁾ Having the same letter in the same test item means that there is no significant difference ( P >0.05).

The optimal value considering the target value for amino acid nitrogen (Y ₁ ) of canned cod roe flavored soy sauce was -0.94 and -0.40 respectively for the coded values of the independent variables (X ₁ and X ₂ ), and the actual value (uncoded value) value) were 0.81 and 1.80, respectively, and when the coded values were converted into the addition ratio, the actual values of the increased pollack roe (A), auxiliary ingredient (B), and flavored soy sauce (C) were 44.75%, 35.52%, and 19.73%, respectively. The optimal value considering the target value for salinity (Y ₂ ) of canned cod roe flavored soy sauce was 0.00 and 0.18 respectively for the coded values of the independent variables (X ₁ and X ₂ ), and the actual value (uncoded value) was They were 1.00 and 3.18, respectively, and when the coded values were converted into the addition ratio, the actual values of the increased pollack roe (A), auxiliary ingredient (B), and flavored soy sauce (C) were 50.00%, 38.04%, and 11.96%, respectively. The optimal value considering the target value for the overall preference (Y ₃ ) of the mixing conditions of canned pollack roe flavored soy sauce was -0.01 and 0.16, respectively, and the coded values of the independent variables (X ₁ and X ₂ ) were -0.01 and 0.16, respectively, and the actual values (uncoded values) were 1.00 and 3.16, respectively, and when the coded value is converted into the addition ratio, the actual values of increased pollack roe (A), auxiliary ingredient (B), and flavored soy sauce (C) were 50.00%, 37.98%, and 12.02%, respectively. was The sign values of the added amounts of increased pollack roe, additives, and flavored soy sauce, which simultaneously satisfy the dependent variables according to the mixing conditions of canned pollack roe flavor soy sauce, were 0.10 and 0.13, respectively, and the actual values were 1.02 and 3.39, respectively. When converted back to A), subsidiary material (B), and flavored soy sauce (C), their values were 50.50%, 38.23%, and 11.27%, respectively (Table 22). The predicted values of amino acid nitrogen, salinity, and overall acceptability of canned cod roe flavored with soy sauce prepared under these optimal conditions were 205.0 mg/100 g, 3.6 g/100 g, and 6.2 points, respectively, and their actual measured values were 206.0±2.9 mg, respectively. /100 g, 3.7 ± 0.2 g / 100 g, and 6.4 ± 0.3 points, no significant difference from the predicted value was recognized (P>0.05).

Judging from the above results, the proposed response surface model was judged to be the optimal model for the mixing conditions (cooked pollack roe, supplementary ingredients, and flavored soy sauce) of pollack roe flavored soy sauce-soaked canned food.

Dependent variable ¹⁾ A (cooked pollack roe, %) B (Sub-Ingredient ^2), %) C (flavored soy sauce, %) Y ₁ , Y ₂ and Y ₃ 50.50 38.23 11.27 ¹⁾ Y ₁ (amino acid nitrogen, mg/100 g), Y ₂ (salinity, g/100 g), Y ₃ (general preference, score).
²⁾ Sub-Ingredients (53.3% water, 31.7% D-sorbitol, 10.0% canola oil, 5.0% spicy flavor)

3-3. Optimization of sterilization process considering room temperature distribution and sensory characteristics

3-3-1. Bacterial growth characteristics according to the degree of sterilization treatment

Bacterial growth characteristics according to the degree of heat treatment (F ₀ value range of 4 to 16 minutes, 4-minute intervals) of canned pollack roe flavored oil or flavored sauce mixed with the optimal mixing process were examined.

F-Value indicates the sterilization effect index of the heat sterilization process, and refers to the time required to show the sterilization effect at a given temperature. F ₀ -Value is a standard value and means the sterilization time that obtains the same effect as sterilization at the standard temperature at the set temperature.

The degree of bacterial growth according to the heat treatment intensity (F ₀ value 4 minutes, 8 minutes, 12 minutes, 16 minutes) of canned pollack roe in flavored oil or flavored sauce was left at 36±1℃ for 10 days and then left at room temperature for 1 day. Expansion of the canned food could not be confirmed, and bacterial growth could not be confirmed in the subsequent bacterial growth test (data not shown). Therefore, it was judged that canned cod roe flavored oil or flavored sauce would be safe from a microbiological point of view when treated for F ₀ value of 4 minutes or more.

3-3-2. Sensory characteristics according to the degree of sterilization

go. odor intensity

The results of examining the odor characteristics according to the degree of heat treatment (F ₀ value range of 4 to 16 minutes, 4 minute intervals) of canned cod roe flavor truffle oil in terms of odor intensity are shown in FIG. 4. In the case of F ₀ value, the odor intensity of pollack roe-flavored canned food immersed in truffle oil was 254.7 level for 4 minutes, 267.7 level for 8 minutes, 278.8 level for 12 minutes, and 281.1 level for 16 minutes. However, in the case of the sample groups treated for 12 and 16 minutes, no difference was recognized at the 5% significance level (P>0.05). In this way, it was determined that the odor intensity of canned cod roe flavored with truffle oil increased as the degree of heat treatment increased because of the volatilization of various odor components and the production of ammonia by long-term treatment at high temperature.

Judging from the results of the odor intensity according to the passage of heat treatment time, the optimal degree of heat treatment considering the smell of canned pollack roe flavored truffle oil was determined to be F ₀ value 12 minutes, and the odor intensity at this time was 278.8 level.

you. Hunter Hue

The color characteristics of pollack roe flavored canned food soaked in truffle oil were examined in Hunter color according to the degree of heat treatment (F ₀ value 4-16 minutes, 4-minute intervals), and the results are shown in terms of brightness, redness, yellowness, and color difference. equal to 5

As the degree of heat treatment increases, the L value (brightness) of canned cod roe flavored with truffle oil ranges from 46.0 to 49.2, a value (redness) ranges from 4.4 to 5.2, b value (yellowness) ranges from 16.3 to 17.6, and △E value (Color difference) ranged from 51.0 _to 54.4, and as the degree of sterilization increased, the brightness decreased significantly, and the redness, yellowness, and color difference showed a tendency to increase. There was no significant difference in lightness, yellowness and color difference except for redness between those treated for 16 minutes. Judging from the above results, it was determined that as the heat treatment degree increased, the color became darker and darker.

Judging from the results of the redness of the hunter color according to the passage of heat treatment time, the optimal degree of heat treatment of canned pollack roe flavored truffle oil was determined to be F ₀ value 12 minutes, at which time the lightness was 46.1, the yellowness was 16.8, and the redness was 5.0. , the color difference was 54.3.

do. sensory test

The results of examining the sensory characteristics of the overall preference according to the degree of heat treatment (F ₀ value range of 4-16 minutes, 4-minute intervals) of canned cod roe flavor truffle oil are shown in FIG. 6. The overall preference, considering the appearance, smell, color, etc. according to the degree of heat treatment of cod roe flavored canned food in truffle oil, ranged from 6.2 to 7.3 points and showed a tendency to increase as _the heat treatment intensity increased. There was no significant difference between products (P>0.05).

From the bacterial growth test, odor intensity, hunter color (brightness, redness, yellowness and color difference) and sensory test by panel according to the intensity of heat treatment of canned cod roe flavored truffle oil, the optimal degree of heat treatment is the result of odor and sensory test The F ₀ value was determined to be 12 minutes in consideration of the processing cost and the lack of sterilization of some cans due to air pockets.

3-4. Optimal manufacturing process for canned pollack roe in flavored oil or flavored sauce

The results of the optimal processing conditions for canned pollack roe flavored oil or flavored sauce are summarized from the results of the combination and sterilization conditions of the canned pollack roe, flavored pollack oil, and flavored sauce immersed canned food for cohesion and texture improvement reviewed above. Same as

Frozen pollack roe is thawed, washed with 3% saline (w/v) containing 200 mg/kg of sodium hypochlorite, and normal pollack roe is first selected and placed in a tumbler (custom-made) with 6% saline (w/v) ) was rotated 4 to 5 times in the first seasoning, then aged for 24 hours in refrigerated conditions, washed with 3% brine (w / v) containing 200 mg / kg of sodium hypochlorite, dehydrated, sorted and separated , It was prepared by steaming (center temperature 65 ℃, 10 minutes) and sieving (12 mesh). At this time, all those with attached egg membranes were separated, removed, and used.

Canned pollack roe in flavored oil or flavored sauce is prepared by steaming pollack roe in a cylindrical tube (300D-105), injecting flavored oil, and then using a sealing machine (O-vacuum seamer, Toyo Seikan Co. Ltd., Tokyo, Japan). was continuously mechanically degassed and sealed, followed by sterilization (F ₀ value: 12 minutes) and rapid cooling with a steam retort (DW-RETO-ACE-200 L, Hyosung FMT Corp., Korea). At this time, the canned pollack roe flavored with truffle oil was increased pollack roe (49.49%), canola oil (45.47%) and truffle oil (5.04%), and the flavored pollack roe soaked in soy sauce was increased pollack roe (50.50%), water (20.39%), and taste. Soy sauce (11.27%), D-sorbitol solution (12.11%), canola oil (3.82%), spicy spices (1.91%), seasoned cod roe marinated in garlic oil, steamed pollack roe (50.50%), red pepper flavored oil (25.30%) , Katsuobushi concentrate (10.0%), canola oil (7.41%), garlic flakes (3.09%), onion flakes (3.09%), roasted garlic spice (0.49%), and liquid black pepper (0.12%) were added and injected, respectively. Then, it was degassed and sealed with a sealer, sterilized to an F ₀ value of 12 minutes, and then cooled. The optimal manufacturing process for canned cod roe flavored oil or flavored sauce mentioned above is shown in Figure 7.

Example 4. Experimental Results - Characteristics of Food Ingredients of Canned Pollack Roe in Flavored Oil or Flavor Sauce

4-1. General characteristics

The results of the general components, pH, salinity, and energy of three kinds of canned pollack roe flavored oil or flavored sauce prepared under optimal conditions (canned pollack roe flavored truffle oil, flavored pollack roe flavored soy sauce, and flavored pollack roe soaked in garlic oil) were analyzed. It was shown in comparison with the commercially available bottled pollack roe (bottled pollack roe in olive oil, bottled pollack roe in soy sauce butter, bottled pollack roe in kanefuku rice side dish) (Table 23).

Processed cod roe products ¹⁾ General Ingredients (g/100 g) pH Salinity
(g/100g) energy ³⁾
(kcal/100g) moisture crude protein crude fat ash Carbohydrates ²⁾ CB-OO 47.0 ±0.4 ^b4) 14.8 ± ^0.1b 33.0 ±0.3 ^a 3.9 ± ^0.0b 1.3 6.2 ±0.01 ^a 3.0 ± ^0.0b 365.9 C-TO 31.6 ±0.2 ^a 13.3 ±0.1 ^a 50.3 ± ^0.2b 3.0 ±0.2 ^a 1.8 6.4 ± ^0.01b 2.6 ±0.2 ^a 517.5 CB-SB 65.8 ±0.1 ^a 11.2 ±0.1 ^a 13.6 ± ^0.2b 5.6 ± ^0.1b 3.8 5.8 ±0.01 ^a 4.3 ± ^0.0b 185.2 C-SO 66.0 ±0.2 ^a 12.4 ± ^0.2b 3.9 ±0.1 ^a 4.9 ±0.1 ^a 12.8 5.9 ± ^0.02b 3.8 ±0.2 ^a 137.7 CB-GL 26.5 ±0.2 ^a 11.0 ±0.2 ^a 48.7 ± ^0.4b 4.7 ± ^0.1b 9.1 5.8 ±0.01 ^a 3.7 ± ^0.1b 521.5 C-GL 36.7 ± ^0.3b 11.8 ± ^0.1b 45.7 ±0.2 ^a 3.7 ±0.2 ^a 2.1 6.2 ± ^0.01b 3.3 ±0.1 ^a 470.7 ¹⁾ CB-OO: Commercial pollack roe bottled in olive oil, C-TO: Tentative pollack roe flavored canned pollack roe in truffle oil, CB-SB: Commercial pollack roe bottled in soy sauce butter, C-SO: Commercial pollack roe flavored canned pollack roe soaked in soy sauce, CB-GL: Commercial carne Fuku rice side dish, bottled cod roe in ray oil, C-GL: Tense cod roe flavored garlic ray oil and canned.
²⁾ Carbohydrates (%) = 100 - (moisture + crude protein + crude fat + ash).
³⁾ Energy (kcal/100 g) = (crude protein × 4.27) + (crude fat × 9.02) + (carbohydrates × 3.87).
⁴⁾ Different letters in the data between CB-OO and C-TO, CB-SB and C-SO, and CB-GL and C-GL indicate significance ( P <0.05).

go. Canned Pollack Roe Flavored in Truffle Oil

The content of general ingredients in canned pollack roe flavored truffle oil and control (bottled pollack roe in olive oil) were 31.6% and 47.0% in moisture, 13.3% and 14.8% in crude protein, 50.3% and 33.0% in crude fat, and 3.0% in ash, respectively. and 3.9%, the canned pollack roe flavored truffle oil was higher in crude fat and lower in moisture, crude protein and ash at the 5% significance level than the control. These results were judged to be due to the type of pollack roe used between the canned cod roe flavored truffle oil and the control group, as well as the type and amount of the injection solution.

The energy per 100 g of canned cod roe flavored with truffle oil, calculated based on the content of general ingredients, was 517.5 kcal, which was higher than 365.9 kcal of the control group. The pH values of canned cod roe flavored truffle oil and control were 6.43 and 6.24, respectively.

you. Canned cod roe flavored with garlic ray oil

The content of general ingredients in canned cod roe flavored with garlic ray oil and control (Kanefuku rice side dish canned cod roe in ray oil) was 36.7% and 26.5% in moisture, 11.8% and 11.0% in crude protein, 45.7% and 48.7% in crude fat, respectively, and ash This was 3.7% and 4.7%, respectively, and compared to the control, pollack roe flavored canned food was higher in moisture and crude protein, and lower in crude fat and ash at the 5% significance level compared to the control. These results were judged to be due to the type of pollack roe used between canned cod roe flavored soy sauce and the control group, as well as the type and amount of the injection solution.

The energy per 100 g of cod roe flavored canned garlic ray oil, calculated based on the content of general ingredients, was 470.0 kcal, which was lower than that of the control group, which was 521.5 kcal. The pH values of canned cod roe flavored with garlic ray oil and control were 6.18 and 5.80, respectively.

do. Canned cod roe flavored soy sauce

The content of general ingredients in canned pollack roe flavored soy sauce and control (bottled pollack roe in soy sauce butter) were 66.0% and 65.8% in moisture, 12.4% and 11.2% in crude protein, 3.9% and 13.6% in crude fat, and 4.9% in ash, respectively. and 5.6%, there was no difference in moisture, high in crude protein, and low in crude fat and ash at the 5% significance level compared to the control. These results were judged to be due to the type of pollack roe used between canned cod roe flavored soy sauce and the control group, as well as the type and amount of the injection solution.

The energy per 100 g of canned pollack roe flavored soy sauce, calculated based on the content of general ingredients, was 137.7 kcal, which was lower than 185.2 kcal of the control. The pH values of canned cod roe flavored soy sauce and control were 5.85 and 5.80, respectively.

4-2. Sensory test by panel

The sensory characteristics (color, taste, aroma, texture and overall preference) by the panel of commercially available bottled pollack roe (bottled pollack roe in olive oil, bottled pollack roe in soy sauce butter, bottled pollack roe in soy sauce butter, Kanefuku rice side dish) as a reference point, and pollack flavored oil or Sensory characteristics of 3 types of canned food in flavor sauce (canned pollack roe flavored truffle oil, pollack roe flavored soy sauce canned pollack roe flavored soy sauce, and pollack roe flavored canned pollack roe soaked in garlic ray oil) are 6 to 9 points if they are better than this, and 1 to 4 points if they are worse than this. The results of sensory evaluation are shown in Table 24.

Pollack Roe Processed Product Sensory test (unit: points) Exterior taste incense texture Comprehensive Symbol CB-OO ¹⁾ 5.0 ±0.0 ^a2) 5.0 ±0.0 ^a 5.0 ±0.0 ^a 5.0 ±0.0 ^a 5.0 ±0.0 ^a C-TO 6.5 ± ^0.5b 5.8 ± ^0.4b 7.3 ± ^0.5b 5.4 ±0.5 ^a 6.3 ± ^0.5b CB-SB 5.0 ±0.0 ^a 5.0 ±0.0 ^a 5.0 ±0.0 ^a 5.0 ±0.0 ^a 5.0 ±0.0 ^a C-SO 6.2 ± ^0.4b 6.3 ± ^0.5b 6.5 ± ^0.5b 6.4 ± ^0.5b 6.6 ± ^0.5b CB-GL 5.0 ±0.0 ^a 5.0 ±0.0 ^a 5.0 ±0.0 ^a 5.0 ±0.0 ^a 5.0 ±0.0 ^a C-GL 5.6 ± ^0.5b 6.2 ± ^0.4b 5.7 ± ^0.5b 5.7 ± ^0.5b 5.9 ± ^{0.3b 1)} CB-OO: Commercial pollack roe bottled in olive oil, C-TO: Tentative pollack roe flavored canned pollack roe in truffle oil, CB-SB: Commercial pollack roe bottled in soy sauce butter, C-SO: Commercial pollack roe flavored canned pollack roe soaked in soy sauce, CB-GL: Commercial carne Fuku rice side dish, bottled cod roe in ray oil, C-GL: Tense cod roe flavored garlic ray oil and canned.
²⁾ Different letters in the data between CB-OO and C-TO, CB-SB and C-SO, and CB-GL and C-GL indicate significance ( P <0.05).

go. Canned Pollack Roe Flavored in Truffle Oil

The sensory scores of canned pollack roe flavored in truffle oil by the panel were 6.5 points for appearance, 5.8 points for taste, 7.3 points for aroma, and 6.3 points for overall preference. was excellent (P<0.05), but texture was 5.4 points, and there was no significant difference compared to the control group (P>0.05).

As a result of the sensory test by the above panel, canned pollack roe flavored with truffle oil was superior in all items compared to commercially available bottled pollack roe in olive oil, so it was estimated that canned pollack roe flavored with truffle oil would have sufficient marketability.

you. Canned cod roe flavored with garlic ray oil

The sensory scores of canned cod roe flavor garlic ray oil by the panel were 5.6 points for appearance, 6.2 points for taste, 5.7 points for aroma, 5.7 points for texture, and 5.9 points for overall preference. bottled) was significantly better (P<0.05).

As a result of the sensory test by the above panel, pollack roe flavored canned pollack roe in garlic ray oil was superior in all items compared to the commercially available control, so it was estimated that pollack roe flavored canned pollack roe soaked in garlic ray oil would have sufficient marketability.

do. Canned cod roe flavored soy sauce

The sensory score of canned cod roe flavor soy sauce by the panel was 6.2 points for appearance, 6.3 points for taste, 6.5 points for aroma, 6.4 points for texture, and 6.6 points for overall preference, compared to the control (bottled pollack roe in soy sauce butter) in all items. It was significantly superior (P<0.05).

As a result of the sensory test by the above panel, the canned cod roe flavored soy sauce was superior to the commercially available control, so it was estimated that the canned cod roe flavored soy sauce would have sufficient marketability.

4-3. Nutritional Characteristics

4-3-1. total amino acids

The total amino acid content of three kinds of canned pollack roe flavored oil or flavored sauce (canned pollack roe flavored truffle oil, flavored pollack roe flavored soy sauce, and flavored pollack roe flavored canned pollack roe soaked in garlic oil) was measured, Table 25 shows the results of comparison with the total amino acid content of cod roe, soy sauce butter bottled cod roe, and Kanefuku rice side dish Layu cod roe bottled).

total amino acids
(g/100g) Pollack Roe Processed Product CB-OO ¹⁾ C-TO CB-SB C-SO CB-GL C-GL rain
Phil
number aspartic acid 0.95 (6.8) ²⁾ 1.00 (7.6) 0.58 (6.7) 0.80 (7.9) 0.57 (5.8) 1.06 (7.5) serine 0.70 (5.0) 0.69 (5.2) 0.41 (4.7) 0.55 (5.4) 0.35 (3.6) 0.72 (5.1) glutamic acid 2.83 (20.2) 1.65 (12.5) 1.94 (22.4) 1.32 (13.0) 3.24 (33.2) 1.79 (12.7) proline 1.89 (13.5) 1.97 (14.9) 1.55 (17.9) 1.62 (15.9) 1.05 (10.8) 2.16 (15.4) glycine 0.81 (5.8) 0.42 (3.2) 0.30 (3.5) 0.33 (3.2) 1.09 (11.2) 0.63 (4.5) alanine 0.86 (6.1) 0.91 (6.9) 0.46 (5.3) 0.73 (7.2) 0.42 (4.3) 0.95 (6.8) cysteine 0.15 (1.1) 0.13 (1.0) 0.12 (1.4) 0.09 (0.9) 0.09 (0.9) 0.13 (0.9) Tyrosine 0.55 (3.9) 0.44 (3.3) 0.33 (3.8) 0.17 (1.7) 0.22 (2.3) 0.44 (3.1) Phil
number
threonine 0.58 (4.1) 0.59 (4.5) 0.35 (4.0) 0.48 (4.7) 0.28 (2.9) 0.63 (4.5) methionine 0.23 (1.6) 0.32 (2.4) 0.16 (1.8) 0.23 (2.3) 0.10 (1.0) 0.31 (2.2) Isoleucine 0.57 (4.1) 0.76 (5.8) 0.29 (3.3) 0.59 (5.8) 0.27 (2.8) 0.77 (5.5) Leucine 1.03 (7.4) 1.16 (8.8) 0.54 (6.2) 0.91 (8.9) 0.51 (5.2) 1.20 (8.5) Valine 0.59 (4.2) 0.74 (5.6) 0.34 (3.9) 0.56 (5.5) 0.31 (3.2) 0.74 (5.3) phenylalanine 0.60 (4.3) 0.59 (4.5) 0.38 (4.4) 0.47 (4.6) 0.33 (3.4) 0.61 (4.3) histidine 0.27 (1.9) 0.28 (2.1) 0.15 (1.7) 0.22 (2.2) 0.13 (1.3) 0.30 (2.1) Lysine 0.81 (5.8) 0.89 (6.8) 0.42 (4.8) 0.65 (6.4) 0.36 (3.7) 0.91 (6.5) arginine 0.59 (4.2) 0.64 (4.9) 0.36 (4.2) 0.45 (4.4) 0.43 (4.4) 0.72 (5.1) Sum 14.01 (100.0) 13.18 (100.0) 8.68 (100.0) 10.17 (100.0) 9.75 (100.0) 14.07 (100.0) essential amino acids 5.27 (37.6) 5.97 (45.4) 2.99 (34.3) 4.56 (44.8) 2.72 (27.9) 6.19 (44.0) ¹⁾ CB-OO: Commercial pollack roe bottled in olive oil, C-TO: Tentative pollack roe flavored canned pollack roe in truffle oil, CB-SB: Commercial pollack roe bottled in soy sauce butter, C-SO: Commercial pollack roe flavored canned pollack roe soaked in soy sauce, CB-GL: Commercial carne Fuku rice side dish, bottled cod roe in ray oil, C-GL: Tense cod roe flavored garlic ray oil and canned.
²⁾ Composition ratio of total amino acids.

go. Canned Pollack Roe Flavored in Truffle Oil

The total content of amino acids per 100 g of canned pollack roe flavored truffle oil was 13.18 g, lower than 14.01 g per 100 g of control (bottled pollack roe in olive oil). It was judged to be due to the relatively decrease in protein concentration and the composition of the seasoning liquid added for seasoning.

The essential amino acid composition of canned pollack roe flavored truffle oil was 45.4%, significantly higher than that of the control group (37.6%), which was nutritionally significant. In the case of , it was methionine. On the other hand, the main amino acids (more than 8% in composition ratio) of canned cod roe flavored truffle oil were glutamic acid, proline, and leucine, and more leucine was included than glutamic acid and proline in the control group, which was due to the addition of amino acid seasoning in the control group. It was judged that this was because the concentration of glutamic acid was increased by , and the concentration of leucine was relatively lowered.

On the other hand, lysine and threonine, which are widely known as grain-restricted amino acids, are contained in 6.8% and 4.5% of canned pollack roe flavored truffle oil, respectively. It was judged to be a meaningful food in terms of nutritional balance for consumers in Asian countries.

you. Canned cod roe flavored with garlic ray oil

The total amino acid content per 100 g of canned cod roe flavored garlic oil was 14.07 g, which was significantly higher than 9.75 g per 100 g of the control (Kanefuku rice side dish, bottled cod roe). It was judged to be the effect of the composition of the seasoning liquid added for seasoning, as well as the relative change in protein concentration by the degree of addition. The essential amino acid composition of the contents of canned cod roe flavored garlic ray oil was 44.0%, which was significantly higher than the control (27.9%), which was nutritionally meaningful. histidine, and methionine for the control group. On the other hand, the main amino acids (more than 8% in composition ratio) of canned cod roe-flavored garlic ray oil were glutamic acid, proline, and leucine, which were different from glutamic acid, proline, and glycine in the control group, which was due to the addition of amino acid-based seasoning in the control group. It was judged that the concentration of leucine was relatively low due to the increase in the concentration of glycine due to the addition of glutamic acid and gelatin. On the other hand, lysine and threonine, widely known as grain-restricted amino acids, are contained in 6.5% and 4.5%, respectively, of pollack roe-flavored canned pollack roe soaked in garlic ray oil. It was judged to be a meaningful food in terms of nutritional balance for consumers in Asian countries.

do. Canned cod roe flavored soy sauce

The total amino acid content per 100 g of canned pollack roe flavored soy sauce was 10.17 g, which was higher than 8.68 g per 100 g of control (bottled pollack roe in soy sauce butter). It was judged to be the effect of the composition of the seasoning liquid added for seasoning, as well as the relative change in concentration. The essential amino acid composition of the contents of canned cod roe flavored soy sauce was 44.8%, significantly higher than that of the control (34.3%), which was nutritionally significant. It was histidine. On the other hand, the main amino acids (more than 8% in composition ratio) of canned cod roe-flavored soy sauce were glutamic acid, proline, and leucine, which contained more leucine than glutamic acid and proline in the control group. It was judged that this was because the concentration of glutamic acid increased and the concentration of leucine relatively decreased.

On the other hand, lysine and threonine, which are widely known as grain-restricted amino acids, are contained in 6.5% and 4.5%, respectively, of pollack roe-flavored canned pollack roe in soy sauce. It was judged to be a meaningful food in terms of nutritional balance by consumers.

4-3-2. minerals

In general, calcium in the human body is mainly present in bones and muscles, and is used for body support function, muscle contraction and relaxation by activating cells and enzymes, nerve excitation and stimulation transmission, blood coagulation, and prevention of various cardiovascular diseases. It is known to be involved (Yoshimura et al., 1991; Chun and Han, 2000) and is a nutrient that is likely to be deficient in dietary patterns in Asian countries, including Korea (The Korean Nutrition Society, 2015). Phosphorus is distributed in bones, blood, phospholipids, nucleic acids such as DNA and RNA, and nucleotides. It is in charge of very important physiological functions such as the storage and movement of energy generated in the metabolic process and the activation of various enzymes by phosphorylation, but it is known as a nutrient with little concern for deficiency because it is contained in an appropriate amount in almost all foods (The Korean Nutrition Society, 2015). Potassium is known to play an important role in preventing hypertension and arteriosclerosis by regulating osmotic pressure and pH, maintaining neuromuscular excitability, and increasing excretion of sodium ions in urine while mostly present in muscle cells (Yoshimura et al., 1991 ). Iron is found in all living things and plays an essential role in maintaining life as a component of various proteins such as cytochrome, hemoglobin, and myoglobin in the human body (Byrd-Bredbenner et al., 2012; The Korean Nutrition Society, 2015).

Considering the nutritional functions of calcium, phosphorus, potassium, and iron, the recommended or sufficient daily intake of minerals for Korean adult males (19-49 years old) is set and considered (The Korean Nutrition Society, 2015). In Korea, the recommended intake for calcium is 800 mg, the recommended intake for phosphorus is 700 mg, the recommended intake for potassium is 3,500 mg, and the recommended intake for iron is 10 mg (The Korean Nutrition Society, 2015).

Mineral content (calcium, phosphorus, potassium and iron) of three types of canned pollack roe soaked in flavored oil or flavored sauce (canned pollack roe flavored truffle oil, flavored pollack roe flavored soy sauce, and flavored pollack roe soaked in garlic oil) were measured, and their control Table 26 shows the results compared with commercially available bottled pollack roe (bottled pollack roe in olive oil, bottled pollack roe in soy sauce butter, bottled pollack roe in Layu, Kanefuku rice side dish).

Pollack Roe Processed Product Minerals (mg/100 g) calcium person potassium steel CB-OO ¹⁾ 149.8 ±1.2 ^b2) 62.4 ±1.8 ^a 24.8 ± ^0.1b 3.1 ± ^0.1b C-TO 25.8 ±0.2 ^a 192.9 ± ^2.4b 23.2 ±0.1 ^a 2.5 ±0.0 ^a CB-SB 113.2 ± ^0.9b 146.2 ±4.5 ^a 83.8 ± ^0.3b 3.0 ± ^0.1b C-SO 24.8 ±0.2 ^a 172.4 ± ^2.1b 27.9 ±0.2 ^a 2.3 ±0.0 ^a CB-GL 98.2 ± ^0.9b 129.2 ±1.0 ^a 51.2 ± ^0.5b 3.3 ± ^0.0b C-GB 29.1 ±0.2 ^a 202.8 ± ^1.6b 35.0 ±0.1 ^a 2.4 ±0.0 ^{a 1)} CB-OO: Commercial pollack roe bottled in olive oil, C-TO: Tentative pollack roe flavored canned pollack roe in truffle oil, CB-SB: Commercial pollack roe bottled in soy sauce butter, C-SO: Commercial pollack roe flavored canned pollack roe soaked in soy sauce, CB-GL: Commercial carne Fuku rice side dish, bottled cod roe in ray oil, C-GL: Tense cod roe flavored garlic ray oil and canned.
²⁾ Different letters in the data between CB-OO and C-TO, CB-SB and C-SO, and CB-GL and C-GL indicate significance ( P <0.05).

go. Canned Pollack Roe Flavored in Truffle Oil

The mineral contents per 100 g of canned cod roe flavored truffle oil and control (bottled cod roe in olive oil) were 25.8 mg and 149.8 mg of calcium, 192.9 mg and 62.4 mg of phosphorus, 23.2 mg and 24.8 mg of potassium, and 2.5 mg of iron, respectively. mg and 3.1 mg, the mineral content of canned cod roe flavored with truffle oil was lower in calcium, potassium and iron, and higher in phosphorus compared to the control group (P<0.05). Calcium was 23.2 mg, phosphorus was 173.6 mg, potassium was 20.9 mg, iron was 2.3 mg, This was 2.9% for calcium, 24.8% for phosphorus, 0.6% for potassium, and 23.0% for iron compared to the recommended or sufficient intake for Korean adult males (19-49 years old). Therefore, when Korean adult males (19-49 years old) consumed 1 can of cod roe flavored truffle oil-soaked canned food, health functionalities for iron and phosphorus were expected, but health functionalities for calcium and potassium were difficult to expect.

you. Canned cod roe flavored with garlic ray oil

The mineral contents per 100 g of canned cod roe marinated in garlic oil and control (Kanefuku rice side dish, bottled cod roe) were 29.1 mg and 98.2 mg of calcium, 202.8 mg and 129.2 mg of phosphorus, and 35.0 mg and 51.2 mg of potassium, respectively. , iron was 2.4 mg and 3.3 mg, respectively, and compared to the control, the mineral content of cod roe-flavored canned cod roe soaked in garlic ray oil was lower in calcium, potassium, and iron, and higher in phosphorus (P<0.05). Calcium was 26.2 mg, phosphorus was 182.5 mg, potassium was 31.5 mg, iron was 2.2 mg, This is because Korean adult males (19-49 years old) consumed 1 can of pollack roe flavored garlic ray-dipped canned food (total content: 90 g), and the intake of minerals was 3.3% in calcium, 26.1% in phosphorus, 0.9% in potassium, and 22.0% in iron. corresponded to. Therefore, Korean adult males (19-49 years old) were expected to have health functionalities for iron and phosphorus, but not health functionalities for calcium and potassium, when consuming 1 can of cod roe-flavored garlic ray-dipped canned food.

do. Canned cod roe flavored soy sauce

Mineral content per 100 g of canned cod roe flavored with soy sauce and control (bottled cod roe in soy sauce butter) was 24.8 mg and 113.2 mg of calcium, 172.4 mg and 146.2 mg of phosphorus, 27.9 mg and 83.8 mg of potassium, and 2.3 mg of iron, respectively. At mg and 3.0 mg, the mineral content of canned Pollack Roe flavored soy sauce was lower in calcium, potassium, and iron, and higher in phosphorus compared to the control group (P<0.05). When the mineral content per 100 g of canned cod roe flavored soy sauce was converted into a serving amount (total content 90 g), calcium was 22.3 mg, phosphorus 155.2 mg, potassium 25.1 mg, and iron 2.1 mg, which was 2.1 mg for Korean adult males ( Calcium was 2.8%, phosphorus was 22.2%, potassium was 0.7%, and iron was 21.0%, compared to the recommended or sufficient intake of 19-49 years old). Therefore, Korean adult males (19-49 years old) were expected to have health functionalities for iron and phosphorus, but not health functionalities for calcium and potassium, when consuming 1 can of pollack roe-flavored soy sauce-dipped canned food.

4-3-3. fatty acid

The fatty acid content and composition of three types of canned pollack roe flavored oil or flavored sauce (canned pollack roe flavored truffle oil, flavored pollack roe flavored soy sauce, and flavored pollack roe flavored canned pollack roe soaked in garlic oil) were measured. , Bottled pollack roe in soy sauce butter, Kanefuku rice side dish, bottled pollack roe) are shown in Table 27.

fatty acid Processed cod roe product (mg/100 g) CB-OO ¹⁾ C-TO CB-SB C-SO CB-GL C-GL 14:0 17.2 (0.1) trace ³⁾ 351.8 (2.9) 2.3 (0.1) 30.6 (0.1) 42.3 (0.1) 15:0 - ²⁾ - 30.9 (0.3) - - - 16:0 3,019.1 (9.7) 1,397.0 (4.0) 1,441.9 (11.7) 113.1 (3.5) 2,551.2 (5.6) 3,530.2 (9.9) 17:0 - - 18.4 (0.1) - - - 18:0 - 387.3 (1.1) - - - 860.7 (2.4) 20:0 374.6 (1.2) 648.9 (1.8) 153.1 (1.2) 48.6 (1.5) 715.8 (1.6) 482.0 (1.3) 22:0 28.7 (0.1) 26.8 (0.1) 19.2 (0.2) 9.8 (0.3) 280.0 (0.6) 67.1 (0.2) 23:0 trace - 18.4 (0.1) 2.4 (0.1) - 21.1 (0.1) Saturated 3,439.6 (11.1) 2,460.0 (7.0) 2,033.7 (16.5) 176.2 (5.5) 3,577.6 (7.9) 5,003.4 (14.0) 14:1 - - 25.8 (0.2) - - - 16:1 178.2 (0.6) 54.2 (0.2) 107.4 (0.9) 4.5 (0.1) 49.8 (0.1) 35.6 (0.1) 18:1n-9 24,881.7 (80.0) 21,928.6 (62.1) 6,809.1 (55.3) 1,905.1 (59.7) 25,601.1 (56.2) 11,188.4 (31.3) 20:1n-9 154.8 (0.5) 611.0 (1.7) 165.5 (1.3) 63.8 (2.0) 663.7 (1.5) 471.3 (1.3) Monoenes 25,214.7 (81.1) 22,593.8 (64.0) 7,107.8 (57.7) 1,973.4 (61.8) 26,314.6 (57.8) 11,695.3 (32.7) 18:2n-6 1,918.8 (6.2) 6,448.9 (18.3) 1,968.6 (16.0) 632.1 (19.8) 10,667.8 (23.4) 15,899.4 (44.5) 18:3n-6 - 509.5 (1.4) 104.4 (0.8) 43.9 (1.4) 403.6 (0.9) 375.0 (1.1) 18:3n-3 250.9 (0.8) 3,201.5 (9.1) 877.3 (7.1) 329.0 (10.3) 2,881.0 (6.3) 2,456.8 (6.9) 20:2n-6 65.9 (0.2) - 144.1 (1.2) 25.0 (0.8) 1,622.1 (3.6) 153.0 (0.4) 20:5n-3 104.5 (0.3) 42.9 (0.1) 41.4 (0.3) 6.6 (0.2) trace 68.7 (0.2) 22:6n-3 95.3 (0.3) 37.8 (0.1) 44.4 (0.4) 6.5 (0.2) 50.1 (0.1) 71.9 (0.2) Polyenes 2,435.4 (7.8) 10,240.6 (29.0) 3,180.2 (25.8) 1,043.1 (32.7) 15,624.6 (34.3) 19,024.8 (53.3) n-6 1,984.7 (6.4) 6,958.4 (19.7) 2,217.1 (18.0) 701 (22.0) 12,693.5 (27.9) 16,427.4 (46.0) n-3 450.7 (1.4) 3,282.2 (9.3) 963.1 (7.8) 342.1 (10.7) 2,931.1 (6.4) 2,597.4 (7.3) total fatty acids 31,089.7 (100.0) 35,294.4 (100.0) 12,321.7 (100.0) 3,192.7 (100.0) 45,516.8 (100.0) 35,723.5 (100.0) Total lipid (%) 33.0 50.3 13.6 3.9 48.7 45.7 ¹⁾ CB-OO: Commercial pollack roe bottled in olive oil, C-TO: Tentative pollack roe flavored canned pollack roe in truffle oil, CB-SB: Commercial pollack roe bottled in soy sauce butter, C-SO: Commercial pollack roe flavored canned pollack roe soaked in soy sauce, CB-GL: Commercial carne Fuku rice side dish, bottled cod roe in ray oil, C-GL: Tense cod roe flavored garlic ray oil and canned.
²⁾ -: Not detected, ³⁾ trace: 0.7 mg or less detected.

go. Canned Pollack Roe Flavored in Truffle Oil

Canned cod roe flavor truffle oil and control (bottled cod roe in olive oil) had 5 types of fatty acids in the case of saturated fatty acid, 3 types in the case of monounsaturated fatty acid, and 3 types of polyunsaturated fatty acid in the case of monounsaturated fatty acid. ), 5 species were identified, and a total of 13 species were identified, and the number of fatty acids identified in canned cod roe flavored truffle oil and control was the same, but there were differences in their types. The total fatty acid content per 100 g of canned cod roe flavored truffle oil was 35.3 g, which was higher than that of the control group (31.1 g). The fatty acid composition of pollack roe-flavored canned food in truffle oil was the highest in monounsaturated fatty acid at 64.0%, followed by polyunsaturated fatty acid at 29.0% and saturated fatty acid at 7.0%. 81.1% for monounsaturated fatty acids and 7.8% for polyunsaturated fatty acids). The main fatty acids of cod roe-flavored canned food in truffle oil were classified into monounsaturated fatty acids, 18:1n-9 (62.1%) and polyunsaturated fatty acids, 18:2n-6 (18.3%). There was a difference between 9 (80.0%) and saturated fatty acid 16:0 (9.7%). As such, the difference in the type of fatty acid, fatty acid content and composition identified between the canned pollack roe flavored truffle oil and the control group was due to the type of oil (truffle oil and olive oil) used as the infusion in addition to the difference in the production area and grade of the raw pollack roe. It is assumed that this is due to the difference. On the other hand, the omega-3 fatty acid content of canned cod roe flavored with truffle oil was 3.3 g/100 g.

you. Canned cod roe flavored with garlic ray oil

For the canned cod roe flavored with garlic oil and the control group (Kanefuku rice side dish, bottled cod roe), 6 and 4 saturated fatty acids, 3 monounsaturated fatty acids, and 6 polyunsaturated fatty acids were identified, totaling 15 each. species and 13 species were identified. The total fatty acid content of 100 g of canned cod roe flavor garlic ray oil and control was 35.7 g, respectively, lower than that of 45.5 g of control. As for the fatty acid composition of canned cod roe flavored garlic ray oil, polyunsaturated fatty acids were the highest at 53.3%, followed by monounsaturated fatty acids (32.7%) and saturated fatty acids (14.0%). 7.9%, monounsaturated fatty acid 57.8%, polyunsaturated fatty acid 34.3%). The main fatty acids of canned cod roe flavored garlic ray oil were 18:1n-9 (31.3%) and 18:2n-6 (44.5%), which were 18:1n-9 (56.2%) and 18:2n-6 (23.4%) of the control. ), but there was a clear difference in composition as well as content. It was estimated that the difference in the type, fatty acid content, and composition of fatty acids identified between canned cod roe flavored garlic ray oil and the control section was due to differences in the type of oil used and auxiliary ingredients in addition to differences in the production area and grade of the raw pollack roe. On the other hand, the omega-3 fatty acid content expected to have a health function by ingestion of cod roe-flavored canned food dipped in garlic ray oil was 2.6 g/100 g, which was difficult to expect, but was not negligible.

do. Canned cod roe flavored soy sauce

For canned cod roe flavor soy sauce and control (bottled cod roe in soy sauce butter), 5 and 7 types of saturated fatty acids, 3 and 4 types of monounsaturated fatty acids, respectively, and 6 types of polyunsaturated fatty acids were identified, totaling 14 types, respectively. and a total of 17 species were identified, of which there were no trace amounts. The total fatty acid content per 100 g of cod roe-flavored soy sauce canned food was 3.2 g, which was much lower than that of the control group, which was 12.3 g. The fatty acid composition of cod roe-flavored soy sauce-soaked canned food was highest in monounsaturated fatty acid at 61.8%, followed by polyunsaturated fatty acid at 32.7% and saturated fatty acid at 5.5%. 57.7% of fatty acids and 25.8% of polyunsaturated fatty acids). The main fatty acids of canned cod roe flavored soy sauce were 18:1n-9 (59.7%), 18:2n-6 (19.8%), and 18:3n-3 (10.3%), compared to 16:0 (11.7%) of the control. There was a clear difference from 18:1n-9 (53.3%) and 18:2n-6 (16.0%). It was estimated that the difference in the type, fatty acid content and composition of fatty acids identified between canned cod roe flavored soy sauce and the control section was due to differences in the type of oil used and auxiliary ingredients in addition to differences in the production area and grade of the raw pollack roe. On the other hand, the omega-3 fatty acid content expected to have a health function by ingestion of cod roe flavored soy sauce canned food was 0.3 g/100 g, which was not significant.

4-3-4. digestive properties

The digestibility of three kinds of canned pollack roe flavored oil or flavored sauce (canned pollack roe flavored truffle oil, flavored pollack roe flavored soy sauce, and flavored pollack roe flavored canned pollack roe soaked in garlic oil) was measured, and their control, commercially available bottled pollack roe (bottled pollack roe in olive oil, pollack roe) The results shown in comparison with the digestibility of bottled soy sauce butter and bottled Kanefuku rice side dish Layu cod roe) are shown in FIG. 8. The digestibility of canned cod roe flavored with truffle oil was 77.5%, compared to 75.4% of the control bottled pollack roe in olive oil, and the digestibility of the canned cod roe flavored with soy sauce was 86.0%, compared to 82.4% of the control bottled pollack roe in soy sauce butter, and pollack roe flavored garlic layu. The digestibility of soaked canned food was 81.6%, which was significantly higher than that of 79.5% of bottled pollack roe in Kanefuku, a side dish of Kanefuku rice (P<0.05).

Judging from the above results, the digestibility of the three kinds of canned pollack roe in flavored oil or flavored sauce was higher than that of the corresponding three kinds of control, which is easy to act by digestive enzymes by widening the surface area by a process such as sifting to improve cohesiveness. It was judged to be because it was manufactured. Therefore, it was judged that three kinds of canned cod roe flavored oil would be suitable as special purpose foods that infants, mothers, and elderly people who have difficulty digesting because of their high digestibility can enjoy them.

Claims (9)

Step 1 of sorting and separating pollock roe;
2nd step of steaming and injecting pollack roe;
Step 3 of injecting flavored oil or flavored sauce;
Step 4 of degassing and sealing canned food;
5 steps of sterilizing canned food; and
Flavored oil-immersed canned manufacturing method comprising 6 steps of cooling and shipping the sterilized can. According to claim 1,
The first step is thawing the frozen cod roe; saline washing; Primary seasoning by rotating in a tumbler injected with brine; Aging in refrigerated conditions; A method for producing canned food immersed in flavored oil, characterized in that it comprises the step of sorting and separating low-quality cod roe by washing and dehydrating with brine. According to claim 1,
The second step is the step of injecting water into the steamer; Installing a burlap steaming sheet in a steamer; Injecting cod roe; step of increasing; A method for producing canned food immersed in flavored oil, characterized in that it comprises the step of sifting. According to claim 1,
The second step is characterized in that the steaming for 5 to 15 minutes after reaching the center temperature of pollack roe at 50 to 80 ° C., flavored oil immersed canned manufacturing method. According to claim 1,
The flavor oil in the third step is characterized in that the blending ratio consists of 45 to 55% of increased pollack roe, 40 to 50% of canola oil and 3 to 7% of truffle oil. According to claim 1,
The flavor oil in the third step is composed of 45 to 55% of increased pollack roe, 35 to 45% of auxiliary ingredients, and 5 to 15% of katsuobushi concentrate, and the auxiliary ingredients are 60 to 70 red pepper flavor oil, 15 to 25% canola oil, Garlic flakes 5 to 10%, onion flakes 5 to 10%, roasted garlic spice 1 to 2%, liquid black pepper 0.1 to 0.5%, characterized in that, flavored oil immersed canned manufacturing method. According to claim 1,
The flavor sauce in the third step is composed of 45 to 55% of steamed pollack roe, 35 to 45% of additives, and 5 to 15% of flavored soy sauce, and the additives are 50 to 60% of water and 25 to 35% of D-sorbitol solution. , 8 to 12% of canola oil, 3 to 7% of spicy flavor, characterized in that, flavored oil immersed canned manufacturing method. According to claim 1,
The fifth step is sterilized at 100 to 125 ° C., characterized in that the F ₀ value is 10 to 15 minutes, flavored oil immersed canned manufacturing method. Canned food immersed in flavored oil prepared by the method according to any one of claims 1 to 7.

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