KR20200060916A - Fish cake noodle comprising kelp powder and manufacturing method thereof - Google Patents

Fish cake noodle comprising kelp powder and manufacturing method thereof Download PDF

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KR20200060916A
KR20200060916A KR1020180146093A KR20180146093A KR20200060916A KR 20200060916 A KR20200060916 A KR 20200060916A KR 1020180146093 A KR1020180146093 A KR 1020180146093A KR 20180146093 A KR20180146093 A KR 20180146093A KR 20200060916 A KR20200060916 A KR 20200060916A
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South Korea
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kelp powder
fish cake
powder
noodles
kelp
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KR1020180146093A
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Korean (ko)
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김명환
김세종
박유진
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(주)늘푸른바다
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Priority to KR1020180146093A priority Critical patent/KR20200060916A/en
Priority to PCT/KR2019/014929 priority patent/WO2020105909A1/en
Publication of KR20200060916A publication Critical patent/KR20200060916A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/113—Parboiled or instant pasta

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Noodles (AREA)

Abstract

The present invention relates to fish cake noodles comprising kelp powder, and a preparation method therefor. The fish cake noodles of the present invention comprise kelp powder, and thus have excellent texture and flavor. The preparation method of the fish cake noodles includes the steps of: preparing kelp powder; preparing dough; preparing noodle sheets by extruding the dough; and frying the noodle sheets.

Description

다시마 분말을 포함하는 어묵면 및 이의 제조방법{Fish cake noodle comprising kelp powder and manufacturing method thereof}Fish cake noodle comprising kelp powder and manufacturing method thereof

본 발명은 다시마 분말을 포함하는 어묵면 및 이의 제조방법에 관한 것이다.The present invention relates to a fish cake noodles comprising kelp powder and a method for manufacturing the same.

일반적으로 어묵(fish cake)은 어육을 주원료로 하는 어육가공품으로 어육에 식염을 첨가하여 반죽을 만들고 여러 부재료를 첨가한 후, 찌거나, 삶거나, 굽거나, 튀겨서 제조한다.In general, fish cake (fish cake) is a processed meat product that uses fish meat as the main raw material. It is prepared by adding salt to the fish meat to make dough, adding various ingredients, and then steaming, boiling, grilling, or frying.

상기와 같이 제조된 어묵은 생선살이 주재료로 활용되므로 소화흡수율이 높고 그 맛이 뛰어날 뿐 아니라 단백질 및 칼슘이 풍부하고, 칼로리와 지방은 낮은 특성을 나타낸다.Since the fish meat prepared as described above is utilized as a main ingredient, the digestion and absorption rate is high, the taste is excellent, the protein and calcium are rich, and the calories and fat are low.

또한, 어묵은 그 종류와 형태 및 응용방법이 다양하고 조리 방법 역시 간단하여 다양한 요리에 이용되고 있으며, 다른 동물성 단백질 식품류에 비해 가격이 저렴하여 서민들이 많이 애용하는 식품이다.In addition, the type, form, and application method of the fish paste are diverse and the cooking method is also simple, which is used for various dishes, and is cheaper than other animal protein foods, so it is a food commonly used by ordinary people.

이러한 어묵에 있어서 어묵의 또 다른 조리예로　어묵면을 들 수 있다.　어묵면(fish cake noodle)은 어육에 전분 소금 및 기타 조미료 등의 부재료를 혼합한 뒤 면의 형태로 가공한 것으로서, 이러한　어묵면은 물을 부어서 끓이는 가열 조리 방식을 통해 요리한 후 섭취하게 된다.Another example of fish cakes in these fish cakes is 　 fish cake noodles. Fish cake noodle is processed in the form of noodles after mixing subsidiary materials such as starch salt and other seasonings in fish meat, and these fish cake noodles are consumed after cooking through a heated cooking method in which water is poured and boiled.

이러한 종래의　어묵면은 탄력과 쫄깃함이 떨어져 종래의 면과 같은 쫄깃한 식감을 즐기기에는 무리가 있으며, 탄력 없어 끊어지기 쉽다는 문제점이 있었다.These conventional 　 fish cake noodles have a problem that the elasticity and chewyness are poor, so it is unreasonable to enjoy the chewy texture like the conventional noodles, and it is easy to break due to lack of elasticity.

이에 대한 단점을 해결하고자, 한국등록특허 10-1333580에 ‘타피오카 전분을 포함하는　어묵면의 제조방법’이 게시되어있다. 상기 발명은 구체적으로 타피오카 전분을 포함하고 수분 함량이 60 내지 80 중량%인 어묵 반죽을 2 내지 20℃에서 사출시켜 면대를 제조하는 단계를 포함함으로써 면대 성형(사출) 전에 어묵 반죽을 증자하거나 증자된 어묵 반죽을 냉각시키지 않기 때문에 위 증자 및 냉각 과정에서 발생하는 생선의 이취를 억제할 수 있고 생산 효율이 증대되며 탄력성과 복원력이 향상된,　어묵면의 제조 방법에 관한 것이다. In order to solve the shortcomings of this, Korean Patent Registration No. 10-1333580 has published a “Method of manufacturing 　 fish paste containing tapioca starch”. Specifically, the present invention includes the step of preparing a noodles by injecting fish cake dough having a tapioca starch and having a water content of 60 to 80% by weight at 2 to 20°C, thereby increasing or increasing the fish cake dough before shaping (injection). Since it does not cool the fish cake dough, it is possible to suppress the odor of fish generated during the process of gastric juice and cooling, and the production efficiency is increased and the elasticity and resilience are improved.

상기 발명에 따르면, 면대 성형 전에 증자 및 냉각 공정이 수행되지 않기 때문에 생선의 이취 발생이 현저히 줄어들고, 타피오카 전분이 연육에 포함된 어육 단백질과의 가교 결합을 이룸으로써 면대의 탄력성을 향상시킨다는 장점이 있다.According to the present invention, since the steaming and cooling process is not performed before shaping, the odor occurrence of fish is significantly reduced, and tapioca starch has the advantage of improving the elasticity of the shaping by forming cross-linking with fish protein contained in meat. .

그러나 상기 발명의　어묵면은 식감 개선을 위해 종래에도 첨가되던 전분의 종류를 단순 변경한 것에 불과하며, 쫄깃한 식감이 부족하다는 단점이 있다. However, the 　 fish cake noodles of the present invention is merely a change of the type of starch that has been conventionally added to improve the texture, and has a disadvantage of lack of chewy texture.

이러한 배경 하에서, 본 발명자들은 어묵면의 조직감과 맛을 향상시키기 위해 예의 노력한 결과, 초미세 다시마 분말을 어묵면에 첨가하였을 때 어묵면의 조직감과 맛이 우수한 것을 확인함으로써 본 발명을 완성하였다. Under these backgrounds, the present inventors completed the present invention by confirming that the texture and taste of fish cake noodles are excellent when ultrafine kelp powder is added to the fish cake noodles as a result of earnest efforts to improve the texture and taste of the fish cake noodles.

본 발명의 목적은 다시마 분말을 포함하는 어묵면을 제공하는 것이다.An object of the present invention is to provide a fish cake noodles comprising kelp powder.

본 발명의 또 다른 목적은 상기 어묵면의 제조방법을 제공하는 것이다. Another object of the present invention is to provide a method for manufacturing the fish cake noodles.

본 출원에서 개시된 각각의 설명 및 실시형태는 각각의 다른 설명 및 실시 형태에도 적용될 수 있다. 즉, 본 출원에서 개시된 다양한 요소들의 모든 조합이 본 출원의 범주에 속한다. 또한, 하기 기술된 구체적인 서술에 의하여 본 출원의 범주가 제한된다고 볼 수 없다.Each description and embodiment disclosed in the present application may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of this application. In addition, the scope of the present application is not considered to be limited by the specific descriptions described below.

본 발명의 목적을 달성하기 위한 하나의 양태로서, 본 발명은 다시마 분말을 포함하는 어묵면을 제공한다.In one aspect for achieving the object of the present invention, the present invention provides a fish cake noodles comprising kelp powder.

이때, 상기 다시마 분말의 크기는 100 ㎛ 이하 일 수 있다.At this time, the size of the kelp powder may be 100 μm or less.

이때, 상기 다시마 분말은 어묵면 반죽에 1 내지 10 중량%(w/w)로 포함되는 것일 수 있다.At this time, the kelp powder may be contained in 1 to 10% by weight (w / w) in the paste paste.

본 발명의 목적을 달성하기 위한 다른 하나의 양태로서, 본 발명은 다시마 분말을 포함하는 어묵면의 제조방법을 제공한다.As another aspect for achieving the object of the present invention, the present invention provides a method for producing a fish cake noodles comprising kelp powder.

상기 제조방법은The manufacturing method

(a) 다시마를 분쇄하여 다시마 분말을 제조하는 단계;(A) preparing a kelp powder by crushing kelp;

(b) (a)의 다시마 분말을 연육, 전분, 소금 및 잔량의 정제수와 혼합하여 반죽을 제조하는 단계;(B) preparing a dough by mixing the kelp powder of (a) with tender meat, starch, salt and the remaining amount of purified water;

(c) 상기 반죽을 사출시켜 면대를 제조하는 단계;(c) injecting the dough to prepare a cotton band;

(d) 상기 면대를 유탕하는 단계;(D) step of bathing the cotton wool;

를 포함하는 것일 수 있다. It may be to include.

이때, 상기 다시마 분말은 100 ㎛ 이하의 크기로 제조되는 것 일 수 있다.At this time, the kelp powder may be manufactured to a size of 100 μm or less.

이때, 상기 다시마 분말은 반죽에 1 내지 10 중량%(w/w)로 포함되도록 제조되는 것일 수 있다.At this time, the kelp powder may be prepared to be included in the dough 1 to 10% by weight (w / w).

이때, 상기 사출은 직경 2 내지 10 mm의 다이스가 구비된 사출식 성형기에서 수행되는 것일 수 있다.At this time, the injection may be performed in an injection molding machine equipped with a die having a diameter of 2 to 10 mm.

이때, 상기 (d) 단계 후 (e) 유탕된 면대에서 기름을 제거하는 탈유 단계를 더 포함하는 것일 수 있다.At this time, after the step (d), (e) may further include a de-oiling step of removing the oil from the lubricated cotton.

이때, 상기 (e) 단계 후 (f) 탈유된 면대를 -30 내지 10 ℃에서 1 내지 60 분간 냉각하는 단계를 더 포함하는 것일 수 있다. At this time, after the step (e) (f) may further include a step of cooling the deoiled cotton at -30 to 10 ℃ for 1 to 60 minutes.

본 발명의 다시마 분말을 포함하는 어묵면은 조직감 및 맛이 우수하다. Fish cake noodles comprising the kelp powder of the present invention are excellent in texture and taste.

도 1은 미역, 새우, 다시마 분말의 입도 분석 결과이다.
도 2는 미역, 새우, 다시마 분말을 첨가한 홍게살 어묵면의 반죽을 RVA pasting curve로부터 구한 RVA pasting 분석 결과이다.
도 3은 미역, 새우, 다시마 분말이 포함되지 않거나 포함된 어묵면의 사진이다. A: 대조군, B: 다시마 분말을 3%로 포함하는 어묵면, C: 다시마 분말을 5%로 포함하는 어묵면, D: 새우 분말을 3%로 포함하는 어묵면, E : 미역 분말을 3%로 포함하는 어묵면.
도 4는 다시마 분말의 함량에 따른 홍게살 건어묵면의 팽윤력을 분석한 결과이다. 1 is a particle size analysis result of seaweed, shrimp, kelp powder.
Figure 2 is a result of RVA pasting analysis obtained from the RVA pasting curve for the dough of fish paste noodles with seaweed, shrimp, kelp powder.
FIG. 3 is a photograph of fish paste noodles with or without seaweed, shrimp, and kelp powder. A: control, B: fish cake noodles containing 3% kelp powder, C: fish cake noodles containing 5% kelp powder, D: fish cake noodles containing 3% shrimp powder, E: 3% seaweed powder Fish cake noodles containing as.
Figure 4 is a result of analyzing the swelling power of dried fish paste noodles according to the content of kelp powder.

이하 본 발명을 실시예 및 실험예를 통하여 보다 상세하게 설명한다. 그러나 이들 실시예 및 실험예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예 및 실험예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail through examples and experimental examples. However, these examples and experimental examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples and experimental examples.

실시예 1. 어묵면의 제조Example 1. Preparation of fish cake noodles

실시예 1-1: 첨가물의 분쇄Example 1-1: Grinding of additives

어묵면에 포함되는 첨가물로는 다시마 분말(차오름, 국내산 완도), 미역 분말(차오름, 국내산 완도), 새우분말(차오름, 중국산)을 각각 구입하여 사용하였다. As additives included in the fish cake noodles, kelp powder (Chaoreum, domestic Wando), seaweed powder (Chaoreum, domestic Wando), and shrimp powder (Chaoreum, made in China) were purchased and used.

첨가물인 미역, 새우, 다시마의 분말제조를 위한 분쇄공정은 ball mill(Plverisette 6, Fritsch, Idar-Oberstein, Germany)을 이용하였다. 분쇄 장치의 작동조건은 500ml 용량의 분쇄용 bowl에 첨가물 100g과 10.1mm와 2.0mm 크기의 zirconia ball을 각각 250g 씩 넣은 후 이를 300×g의 속도로 처리하였다. 시료의 분쇄과정에서 발생하는 과열을 방지하기 위하여 30분간 분쇄를 진행한 bowl을 120분 동안 상온에서 방치하여 식혀주는 과정을 반복 진행하였다. 각각의 첨가물 분말을 200mesh 체에 쳐서 100 micron 이하로 초미세 분쇄시킨 분말을 첨가물 소재로 사용하였다.A ball mill (Plverisette 6, Fritsch, Idar-Oberstein, Germany) was used for the grinding process for powder production of additives, seaweed, shrimp, and kelp. The operating conditions of the pulverizing apparatus were to add 500 g of additives and 250 g of zirconia balls of 10.1 mm and 2.0 mm, respectively, to a grinding bowl of 500 ml capacity, and then treated at a rate of 300 x g. In order to prevent overheating occurring in the grinding process of the sample, the bowl which had been crushed for 30 minutes was left to stand at room temperature for 120 minutes to cool. Each additive powder was smashed in a 200 mesh sieve to use ultra-fine pulverized powder to 100 micron or less as an additive material.

실시예 1-2: 반죽Example 1-2: Dough

반죽의 배합은 표 1의 조성으로 대조군 배합을 기본으로 각각의 첨가물에 대하여 무게비로 첨가하여 제조하였다. The composition of the dough was prepared by adding in a weight ratio to each additive based on the control formulation in the composition of Table 1.

시료sample 대조군Control 3%1) 3% 1) 5%5% 홍게 및 명태연육Red crab and pollock meat 94.2494.24 91.4191.41 89.5389.53 정제소금Refined salt 2.652.65 2.572.57 2.512.51 L-글루타민산나트륨L-sodium glutamate 1.021.02 0.990.99 0.970.97 미역/ 새우/ 다시마
분말Seaweed/ Shrimp/ Kelp
powder 00 3.003.00 5.005.00 글리신Glycine 1.101.10 1.071.07 1.051.05 타피오카전분Tapioca starch 0.990.99 0.960.96 0.940.94 1)어묵면 중 각 분말의 농도(w/w) 1) Concentration of each powder in fish cake noodles (w/w)

실시예 1-3: 성형 및 유탕Example 1-3: Molding and Oiling

각각의 식품첨가물을 첨가한 홍게살 어묵면의 반죽들은 3mm 직경의 압출제면기를 사용하여 면을 성형하였고, 성형된 면은 튀김온도 120-185 ℃에서 2분~3분으로 유탕 제조하였다. 유탕시킨 면은 탈유 과정을 거친 후 10 ℃이하에서 냉각시킨 후 동결시켜 보관하였다.Doughs of red crab meat paste noodles added with each food additive were molded using an extruder with a diameter of 3 mm, and the molded noodles were prepared with a frying temperature of 120-185°C for 2 to 3 minutes. The oiled noodles were stored after being defrosted, cooled to 10°C or lower, and frozen.

실시예 1-4: 동결건조Example 1-4: Lyophilization

제조된 시료를 지퍼백에 200g 단위로 개별 포장하여 일반 냉동고 -21 ℃로 저장하였다. 시료의 건조는 동결건조기(OPERON, OPR-FDU-7012)를 사용하였다.The prepared samples were individually packaged in 200 g units in a zipper bag and stored in a normal freezer at -21 °C. A freeze dryer (OPERON, OPR-FDU-7012) was used for drying the sample.

실시예 1에서 제조된 각 어묵면의 물성을 하기의 실험예에 따라 평가하였다. 이때, 통계분석 시 각 독립변수의 수준에 따른 유의성검정은 t-test, Z-test, 분산분석과 Duncan의 다범위 검정 등을 통하여 행하였다. 모든 통계분석은 SAS를 이용하였다. The physical properties of each fish cake noodles prepared in Example 1 were evaluated according to the following experimental examples. At this time, in statistical analysis, the significance test according to the level of each independent variable was performed through t-test, Z-test, ANOVA, and Duncan's multi-range test. SAS was used for all statistical analysis.

실험예 1. 분말의 입도 분석Experimental Example 1. Analysis of particle size of powder

상기 실시예 1-1에서 분쇄하여 얻어진 분말들의 입도분석(Particle size distribution)은 particle size analyzer(Mastersizer 2000G, Malvern Instrument, Worchester, England)를 이용하여 습식방법으로 분말 입자의 평균입자직경 및 비표면적을 측정하였다. 입도측정에는 95% 에탄올을 용매로 사용하여 분석과정에서 입자의 팽윤을 방지하였다. 결과를 도 1 및 표 2에 나타내었다. The particle size distribution of the powders obtained by pulverizing in Example 1-1 was performed by using a particle size analyzer (Mastersizer 2000G, Malvern Instrument, Worchester, England) to determine the average particle diameter and specific surface area of the powder particles. It was measured. For particle size measurement, 95% ethanol was used as a solvent to prevent swelling of particles in the analysis process. The results are shown in Figure 1 and Table 2.

200mesh tyler체를 통과한 초미세 미역 분말의 입자분포는 1-100 micron 으로 나타났으며, 새우 분말은 입자분포가 1-300 micron으로 넓게 나타났으며 다시마 분말의 입자분포는 1-200 micron으로 나타났다(도 1). The particle distribution of ultrafine seaweed powder that passed through the 200 mesh tyler sieve was 1-100 micron, the particle distribution of shrimp powder was wide as 1-300 micron, and the particle distribution of kelp powder was 1-200 micron. (Figure 1).

평균 직경(㎛)Average diameter (㎛) 비표면적(m2/g)Specific surface area (m 2 /g) 미역 분말Seaweed powder 8.268.26 0.870.87 새우 분말Shrimp powder 63.5863.58 0.460.46 다시마 분말Kelp powder 16.6016.60 0.580.58

각 분말의 평균직경과 비표면적은 표 2와 같다. 미역 분말의 경우에는 평균직경이 8.26㎛이었고, 새우 분말의 평균직경은 63.58㎛, 다시마 분말의 평균직경은 16.60㎛으로 나타났다. Table 2 shows the average diameter and specific surface area of each powder. In the case of seaweed powder, the average diameter was 8.26㎛, the average diameter of the shrimp powder was 63.58㎛, and the average diameter of the kelp powder was 16.60㎛.

입자의 비표면적(specific surface area)은 평균입자의 크기에 반비례하는 결과를 보인다. 따라서, 가장 작은 평균입자를 가진 미역 분말은 가장 큰 비표면적(0.87m2/g)의 결과를 나타내었다. 마찬가지로 새우 분말의 경우에는 가장 큰 평균입자를 가졌기 때문에 비표면적이 가장 작은 0.46m2/g으로 나타났고, 다시마 분말의 비표면적은 0.58m2/g 으로 나왔다. The specific surface area of the particles shows an inverse proportion to the average particle size. Therefore, the seaweed powder with the smallest average particle showed the largest specific surface area (0.87 m 2 /g). Likewise, the shrimp powder had the largest average particle, so the specific surface area was the smallest, 0.46 m 2 /g, and the kelp powder had a specific surface area of 0.58 m 2 /g.

실험예 2. 반죽의 호화 특성(pasting property) 분석Experimental Example 2. Analysis of pasting properties of dough

실시예 1-2의 반죽의 호화특성(pasting property)은 Rapid Viscous Analyzer(RVA techmaster, Newport, Warriewood, Australia)를 이용하여 측정하였다. 건어묵면 반죽 6.6g과 증류수 19.8ml를 RVA 측정용 canister에 넣고 덩어리가 지지 않도록 vortexing 한 다음 분석을 실시하였다. RVA 측정 조건은 교반속도는 160×g, 초기 50℃까지의 가열시간은 1.0 분, 100℃까지의 가열시간은 9분, 100℃까지의 유지시간은 4분, 50℃까지의 냉각시간은 13분으로 설정하였으며 전분의 RVA viscogram을 얻었다. 이렇게 얻어진 RVA viscogram으로부터 최고점도(peak viscosity), 최저점도(hold viscosity), 최종점도(final viscosity), 파괴점도(break down), 최고점도 형성시간(peak time) 및 호화온도(pasting temperature)를 구하였다. RVA viscogram에서의 호화온도의 계산은 점도가 분당 3 RVU(Rapid Viscosity Unit) 증가하는 시점의 온도를 기록하였다.The pasting properties of the dough of Example 1-2 were measured using a Rapid Viscous Analyzer (RVA techmaster, Newport, Warriewood, Australia). 6.6 g of dried fish cake noodle dough and 19.8 ml of distilled water were placed in a canister for RVA measurement, followed by vortexing so as not to clump, followed by analysis. RVA measurement conditions are 160×g for agitation speed, 1.0 min for heating time to 50°C, 9 min for heating time to 100°C, 4 min for holding time to 100°C, and 13°C for cooling time to 50°C. It was set in minutes and an RVA viscogram of starch was obtained. From the obtained RVA viscogram, the peak viscosity, hold viscosity, final viscosity, break down, peak viscosity peak time, and pasting temperature were obtained. Did. The calculation of the gelatinization temperature in the RVA viscogram recorded the temperature at which the viscosity increased by 3 RVU (Rapid Viscosity Unit per minute).

다양한 식품 분말을 첨가한 홍게살 어묵면 반죽을 RVA pasting curve로부터 구한 RVA pasting 분석 결과는 도 2와 같다. The results of the RVA pasting analysis obtained from the RVA pasting curve for the red fish paste paste with various food powders are shown in FIG. 2.

반죽의 물성(texture)에 가장 큰 영향을 미치는 성분은 전분이다. 최고점도(peak viscosity)는 전분입자의 팽창과 관련되고, 가열온도가 상승함에 따라 전분입자는 팽윤된다. 전분입자의 아밀로스는 팽윤을 방해하므로 아밀로스 함량이 증가할수록 최고점도는 감소하는 경향이 있다. Starch is the ingredient that has the greatest influence on the texture of the dough. The peak viscosity is related to the expansion of the starch particles, and as the heating temperature rises, the starch particles swell. Since the amylose of the starch particles hinders swelling, the peak viscosity tends to decrease as the amylose content increases.

따라서, 결과적으로 대조군은 최고점도가 121.2 RVU로 가장 높았고, 분말을 첨가함에 따라 최고점도는 감소하였으며 미역 분말군의 최고점도는 74.92 RVU, 새우 분말군의 최고점도는 91.75 RVU, 다시마 분말군의 경우에는 63.08 RVU으로 최고점도가 가장 낮은 결과를 나타내었다(도 2). Therefore, as a result, the control group had the highest viscosity of 121.2 RVU, the highest viscosity decreased with the addition of powder, the highest viscosity of the seaweed powder group was 74.92 RVU, and the highest viscosity of the shrimp powder group was 91.75 RVU, in the case of the kelp powder group. In the result, the highest viscosity was the lowest with 63.08 RVU (FIG. 2).

Breakdown은 가공 중의 안정도를 확인하는 지표이면서 전분 현탁액을 95 ℃에서 50 ℃로 냉각시킬 때 전분입자가 붕괴되기 쉬운 정도를 나타낸다. 즉, 호화전분입자구조의 파괴에 기인하며, 팽윤 전분입자의 단단한 정도에 따라서 달라진다고 알려져 있다. 대조군의 breakdown은 저장 초기 43.5 RVU이고, 미역 분말군은 15.34 RVU, 새우 분말군은 25.67 RVU, 다시마 분말군은 9.0 RVU의 결과를 나타내었다. Setback은 냉각 후 점도가 상승하는 정도(노화정도) 및 냉각과정에서 겔화로 인해 구조가 형성되는 정도를 예측할 수 있다. 대조군의 경우에는 13.08 RVU, 미역 분말군은 12.09 RVU, 새우 분말군은 15.34 RVU, 다시마 분말군은 10.17 RVU로 나타났다. Breakdown is an index to confirm the stability during processing and shows the degree to which starch particles are likely to collapse when the starch suspension is cooled from 95°C to 50°C. That is, it is known that it is due to the destruction of the gelatinous starch particle structure, and it depends on the degree of hardening of the swelled starch particle. The breakdown of the control group was 43.5 RVU at the initial stage of storage, 15.34 RVU for the seaweed powder group, 25.67 RVU for the shrimp powder group, and 9.0 RVU for the kelp powder group. Setback can predict the degree of viscosity increase after cooling (degree of aging) and the degree of structure formation due to gelation during cooling. The control group was 13.08 RVU, the seaweed powder group was 12.09 RVU, the shrimp powder group was 15.34 RVU, and the kelp powder group was 10.17 RVU.

실험예 3. 어묵면의 외관 관찰Experimental Example 3. Observation of fish cake surface

실시예 1에서 제조된 각 어묵면은 도 3과 같다. 어묵면의 색상에서 첨가물의 색상에 따라서 어묵면의 색상이 달라지는 것을 볼 수 있었으며 홍게살이 첨가된 대조구(대조군)과 새우첨가물이 들어있는 어묵면의 경우에는 붉은색 계열이었으며 다시마와 미역을 첨가한 어묵면의 경우에는 녹색 계열이었다. Each fish cake surface prepared in Example 1 is shown in FIG. 3. From the color of the fish cake noodles, the color of the fish cake noodles was changed depending on the color of the additives. In the case of the fish cake noodles containing the control (control) and shrimp additives with red crab meat, the fish cake noodles added red kelp and seaweed. The noodles were green.

실험예 4. 어묵면의 조직감 분석Experimental Example 4. Analysis of texture of fish cake noodles

실시예 1-4에서 동결건조시킨 각각의 건어묵면을 100 ℃에서 각각 1-5 분간 복원시켜 Texture Analyzer(TA-XT2, Stable micro system, England)를 이용하여 상온(25 ℃)에서 10회 반복 측정하였다. 각 어묵면의 두께(3mm)에 따라서 가로길이 250mm이었고 실험에 사용한 probe는 50nm의 원통형이었으며 strain deformation 60%, pre-test speed는 1.0mm/sec, test/post-test speed는 1.0mm/sec이었다. 결과는 표 3에 나타내었다.Each dried fish cake noodle lyophilized in Example 1-4 was restored at 100°C for 1-5 minutes, and repeated 10 times at room temperature (25°C) using a Texture Analyzer (TA-XT2, Stable micro system, England). It was measured. According to the thickness (3mm) of each fish cake surface, the length was 250mm, the probe used in the experiment was a cylindrical shape of 50nm, strain deformation 60%, pre-test speed was 1.0mm/sec, test/post-test speed was 1.0mm/sec. . Table 3 shows the results.

재수화 시간
(분)Rehydration time
(minute) 조직감
변수Organization
variable 시료sample 대조군Control 미역 분말Seaweed powder 새우 분말Shrimp powder 다시마 분말Kelp powder 33 탄력성Resilience 80.02±4.74a 80.02±4.74 a 68.21±2.27b 68.21±2.27 b 79.00±10.11a 79.00±10.11 a 82.58±7.08a 82.58±7.08 a 끈적거림Stickiness 196.04±25.70a 196.04±25.70 a 143.17±18.15b 143.17±18.15 b 114.78±19.04c 114.78±19.04 c 95.70±8.01c 95.70±8.01 c 응집성Cohesiveness 0.49±0.02a 0.49±0.02 a 0.45±0.01bc 0.45±0.01 bc 0.43±0.02c 0.43±0.02 c 0.46±0.02b 0.46±0.02 b 경도Hardness 401.13±45.71a 401.13±45.71 a 320.23±39.42b 320.23±39.42 b 262.84±31.94c 262.84±31.94 c 209.01±24.73d 209.01±24.73 d 씹힘성Chewiness 156.50±48.86a 156.50±48.86 a 97.62±12.52b 97.62±12.52 b 90.72±19.09bc 90.72±19.09 bc 78.85±7.42c 78.85±7.42 c 1)Mean±SD.
2)Means with different superscripts in the row are significantly different (p<0.05)
by Duncan’s multiple range test. 1) Mean±SD.
2) Means with different superscripts in the row are significantly different (p<0.05)
by Duncan's multiple range test.

분말을 첨가하지 않은 홍게살 어묵면(대조군)과 미역 분말, 새우 분말, 다시마 분말을 첨가한 홍게살 어묵면의 조직감 결과를 보면 탄력성(Springiness)은 각각 80.02, 68.21, 79.00, 82.58%로 다시마 분말을 첨가한 홍게살 어묵면이 가장 높은 값을 보였다. 미역분말을 첨가한 홍게살 어묵면이 가장 낮게 나타났다. Looking at the results of the texture of the red crab meat fish noodles without added powder and the seaweed powder, shrimp powder, and kelp powder, the springiness was 80.02, 68.21, 79.00, 82.58% respectively. The fish paste noodles with red crab meat with the highest value showed the highest value. The red fish paste with seaweed powder was the lowest.

대조군과 미역 분말, 새우 분말, 다시마 분말을 첨가한 홍게살 어묵면의 경도(hardness)는 대조군이 가장 크게 나타났고 미역, 새우, 다시마 분말 첨가 홍게살 어묵면 순으로 나타났으며, 4 종의 시료 모두 유의성 차이를 보였다. 씹힘성(Chewiness)도 경도와 마찬가지로 다시마분말을 첨가한 홍게살 어묵면이 가장 낮았으며 대조군의 약 50% 수준이었다. 따라서 다시마 분말을 첨가했을때, 100℃의 끓는 물에서 3분간 복원 후 어묵면의 조직감이 부드럽게 나타났다.The control group showed the highest hardness of red crab meat paste noodles with seaweed powder, shrimp powder, and kelp powder. All showed differences in significance. Chewiness, like hardness, was the lowest in red fish paste with kelp powder and about 50% of the control. Therefore, when kelp powder was added, the texture of fish cake noodles was smooth after restoring for 3 minutes in boiling water at 100°C.

실험예 5. 어묵면의 수분 함량 및 수분 활성도 측정Experimental Example 5. Measurement of water content and activity of fish cake noodles

실시예 1-4에서 동결 건조한 건조 어묵면 2g을 취하여 상압 가열건조법으로 수분함량을 측정하였으며 분석 결과는 3회 반복 실험하여 평균값으로 나타내었다. In Example 1-4, 2 g of freeze-dried dried fish cake noodles were taken, and the moisture content was measured by a normal pressure heat-drying method.

또한, 수분활성도 측정기구(Hygorpalm AW1, ROTRONIC AG, Bassersdorf, Germany)를 이용하여 20℃에서 측정하여 평균값을 구하였다. 결과는 표 4에 나타내었다.In addition, an average value was obtained by measuring at 20°C using a water activity measuring instrument (Hygorpalm AW1, ROTRONIC AG, Bassersdorf, Germany). Table 4 shows the results.

시료sample 수분 활성도Water activity 0%1) 0% 1) 0.332±0.0022)a3) 0.332±0.002 2)a3) 3%3% 0.293±0.002b 0.293±0.002 b 5%5% 0.185±0.004c 0.185±0.004 c 1) 건조어묵면 중 다시마 분말의 농도(w/w)
2)Mean±SD.
3)Means with different superscripts in the column are significantly
different(p<0.05) by Duncan’s multiple range test. 1) Concentration of kelp powder in dried fish paste (w/w)
2) Mean±SD.
3) Means with different superscripts in the column are significantly
different(p<0.05) by Duncan's multiple range test.

동결건조 후 건조 어묵면의 수분함량은 3.71±0.22%(wet basis) 이었다.After freeze-drying, the moisture content of dried fish cake noodles was 3.71±0.22% (wet basis).

건조 어묵면의 다시마 분말 함유량에 따른 수분활성도는 표 4와 같다. 수분 활성도는 일반적으로 가공 전 어패류의 경우는 0.98-0.99, 곡물류의 경우는 0.60-0.65 수준으로 보고되고 있다. 동결건조과정을 거친 후의 수분 활성도는 0.185-0.332로 나타났으며 동일 수분함량에서 건조 어묵면 중 다시마 분말의 함유량이 높아질수록 수분 활성도는 낮아지는 것을 알 수 있다. 이는 다시마 분말의 함유량이 증가할수록 건조어묵면의 저장안정성측면에서 좋다는 결과를 보였다. 본 건조 어묵면의 수분 활성도는 삼투압성 효모의 최저 생육조건인 0.60보다 훨씬 낮으므로 실온저장조건으로 1년 이상 장기저장 유통과정에서 수증기 투과성이 없는 밀봉 포장용기를 사용한다면 식품안전성측면에서 유해미생물의 생육을 억제할 수 있으므로 어떠한 문제점도 발생하지 않는다고 할 수 있다. Table 4 shows the water activity according to the content of kelp powder in the dried fish cake noodles. The water activity is generally reported as 0.98-0.99 for seafood before processing and 0.60-0.65 for grains. The water activity after lyophilization was 0.185-0.332, and it can be seen that the higher the content of kelp powder in dried fish cake noodles at the same moisture content, the lower the water activity. This result showed that as the content of kelp powder increased, the storage stability of dried fish paste was good. The moisture activity of this dried fish cake noodles is much lower than the lowest growth condition of osmotic yeast, 0.60, so if you use a sealed packaging container that does not have water vapor permeability during long-term storage and distribution for more than one year under room temperature storage conditions, it is possible It can be said that no problems occur because growth can be suppressed.

실험예 6. 재수화도 측정 Experimental Example 6. Measurement of rehydration

동결 건조된 어묵면을 금속망에 넣고, 100 ℃에서 각각 1-5분간 재수화 시킨 후 물기를 제거한 후 무게를 측정하여 재수화 특성을 조사하였다. The freeze-dried fish cake noodles were placed in a metal mesh, rehydrated at 100° C. for 1-5 minutes, and then water was removed.

재수화 시간
(분)Rehydration time
(minute) 다시마 분말Kelp powder 0%1) 0% 1) 3%3% 5%5% 12) 1 2) 1.393)±0.094)b5) 1.39 3) ±0.09 4) b5) 1.49±0.09b 1.49±0.09 b 1.77±0.19a 1.77±0.19 a 22 1.99±0.12b 1.99±0.12 b 2.38±0.21ab 2.38±0.21 ab 2.95±0.50a 2.95±0.50 a 33 2.40±0.12b 2.40±0.12 b 2.90±0.35b 2.90±0.35 b 3.60±0.46a 3.60±0.46 a 1)어묵면 중 다시마 분말의 농도(w/w)
2)100℃에서의 재수화 시간.
3)g water/g solid
4)Mean±SD.
5)Means with different superscripts in the row are significantly different
(p<0.05) by Duncan’s multiple range test. 1) Concentration of kelp powder in fish cake noodles (w/w)
2) Rehydration time at 100°C.
3) g water/g solid
4) Mean±SD.
5) Means with different superscripts in the row are significantly different
(p<0.05) by Duncan's multiple range test.

다시마 분말을 첨가한 건조된 홍게살 어묵면의 재수화 결과를 표 5에 나타내었다. 배합 후 반죽을 3mm의 두께로 성형시킨 다음 동결건조 시킨 것을 시료로 사용하였다. 대조군의 경우 재수화 시간이 1분에서 1.39g water/g solid이였고, 2, 3분으로 재수화 시간이 길어짐에 따라서 각각 1.99, 2.40 g water/g solid로 나타났다. 다시마 분말 함유량이 증가할수록 재수화도는 높아졌으며 재수화 시간 3분을 기준으로 볼 때 대조군은 2.40 g water/g solid이었으나 다시마 분말을 5% 첨가한 건조된 홍게살 어묵면의 경우 3.60 g water/g solid으로 나타났으며 두 시료 간에 유의성 차이가 나타났다. Table 5 shows the results of rehydration of dried red crab meat paste with kelp powder. After mixing, the dough was molded to a thickness of 3 mm and then lyophilized was used as a sample. In the case of the control group, the rehydration time ranged from 1 minute to 1.39 g water/g solid, and as the rehydration time increased to 2 or 3 minutes, the results were 1.99 and 2.40 g water/g solid, respectively. As the content of kelp powder increased, the degree of rehydration increased, and the control was 2.40 g water/g solid based on 3 minutes of rehydration time, but 3.60 g water/g for dried red crab fish paste with 5% kelp powder added It appeared as a solid and there was a significant difference between the two samples.

실험예 7. 물 결합 능력 측정Experimental Example 7. Measurement of water binding capacity

각 시료의 물결합능력(water holding capacity)은 Medcalf와 Gilles의 방법을 변형하여 사용하였다. 즉, 2.0g의 시료를 Corning tube에 넣고 증류수 40mL와 혼합한 후 상온에서 3분 동안 vortexing하면서 반응시켰다. 이를 3,000×g로 20분간 원심분리(Union 55R, Hanil Co., Anyang-si, Gyeonggi-do, Korea)하고 Corning tube를 뒤집어 20분 동안 방치하여 중력에 의한 수분제거를 실시한 후 시료가 든 튜브의 무게를 측정하여 증가된 침전물의 무게로부터 물 결합 능력을 계산하였다. The water holding capacity of each sample was used by modifying the method of Medcalf and Gilles. That is, 2.0 g of the sample was placed in a Corning tube, mixed with 40 mL of distilled water, and reacted while vortexing for 3 minutes at room temperature. This was centrifuged at 3,000×g for 20 minutes (Union 55R, Hanil Co., Anyang-si, Gyeonggi-do, Korea), and the Corning tube was turned over and left for 20 minutes to remove moisture by gravity. The water binding capacity was calculated from the weight of the increased sediment by measuring the weight.

Figure pat00001
Figure pat00001

다시마Kelp 물 결합 능력(%)Water binding capacity (%) 0%1) 0% 1) 484.90±3.48a 484.90±3.48 a 3%3% 520.42±18.57b 520.42±18.57 b 5%5% 581.67±11.552)c3) 581.67±11.55 2)c3) 1)건조 어묵면 중 다시마 분말의 농도(w/w)
2)Mean±SD.
3)Means with different superscripts in the column are significantly
different(p<0.05) by Duncan’s multiple range test. 1) Concentration of kelp powder in dried fish cake noodles (w/w)
2) Mean±SD.
3) Means with different superscripts in the column are significantly
different(p<0.05) by Duncan's multiple range test.

다시마 분말의 함유량에 따른 홍게살 건어묵면의 물 결합 능력을 분석한 결과는 표 6과 같다. 다시마 분말을 각각 0, 3, 5% 로 첨가한 시료의 물 결합 능력은 각각 484.90, 520.42 및 581.67% 로 나타났으며 세 가지 시료 간에 유의성차이를 나타내었다. 다시마 분말이 실온에서도 물 결합 능력 증진에 기여하는 것으로 나타났다.Table 6 shows the results of analyzing the water binding capacity of dried red fish paste according to the content of kelp powder. The water binding capacity of the samples with kelp powder added at 0, 3, and 5%, respectively, was 484.90, 520.42, and 581.67%, respectively, and showed significant differences between the three samples. Kelp powder has been shown to contribute to the enhancement of water binding capacity even at room temperature.

실험예 8. 광투과도 측정Experimental Example 8. Measurement of light transmittance

광 투과도(light transmittance)는 시료 10 mg을 45mL의 Corning tube에 넣고 증류수 10mL를 가한 다음 수조(water bath)에서 정해진 온도(60-100℃)의 구간에서 정치시킨 후 각각 3 분, 5 분 간격으로 흔들어 주면서 반응시켰다. 이를 실온에서 30 분간 방치하여 온도를 상온으로 조절한 후 UV visible spectrophotometer(OPTIZEN POP, Mecasys Co., Ltd. Daejeon, Korea)를 이용하여 625 nm에서 광투과도(T/%)를 측정하였다. 이때, 영점(zero point) 조절용 blank는 증류수를 사용하였다. For light transmittance, 10 mg of sample is placed in a 45 mL Corning tube, 10 mL of distilled water is added, and then allowed to stand in a section of a specified temperature (60-100°C) in a water bath, at intervals of 3 minutes and 5 minutes, respectively. It reacted while shaking. After leaving it at room temperature for 30 minutes, the temperature was adjusted to room temperature, and light transmittance (T/%) was measured at 625 nm using a UV visible spectrophotometer (OPTIZEN POP, Mecasys Co., Ltd. Daejeon, Korea). At this time, distilled water was used as a blank for adjusting the zero point.

다시마 분말Kelp powder 광투과도(%)Light transmittance (%) 0%1) 0% 1) 3%3% 5%5% 60℃2) 60℃ 2) 3min3) 3min 3) 5.97±2.874)a5) 5.97±2.87 4)a5) 2.43±1.89ab 2.43±1.89 ab 1.63±1.14b 1.63±1.14 b 5min5min 5.53±3.104)a5) 5.53±3.10 4)a5) 1.90±1.25ab 1.90±1.25 ab 1.13±0.15b 1.13±0.15 b 80℃80℃ 3min3min 5.47±1.33a 5.47±1.33 a 2.23±0.26b 2.23±0.26 b 1.07±0.65b 1.07±0.65 b 5min5min 5.23±1.96a 5.23±1.96 a 1.13±0.21b 1.13±0.21 b 1.00±0.10b 1.00±0.10 b 100℃100℃ 3min3min 1.67±1.27NS 1.67±1.27 NS 1.16±0.39NS 1.16±0.39 NS 1.37±0.62NS 1.37±0.62 NS 5min5min 0.53±0.06a 0.53±0.06 a 0.43±0.06ab 0.43±0.06 ab 0.33±0.05b 0.33±0.05 b 1)건조 어묵면 중 다시마 분말의 농도(w/w)
2)반응온도
3)반응시간
4)Mean±SD.
5)Means with different superscripts in the row are significantly different(p<0.05)
by Duncan’s multiple range test. 1) Concentration of kelp powder in dried fish cake noodles (w/w)
2) Reaction temperature
3) Reaction time
4) Mean±SD.
5) Means with different superscripts in the row are significantly different(p<0.05)
by Duncan's multiple range test.

다시마 분말의 함유량, 처리온도 및 처리시간에 따른 광 투과도를 분석한 결과는 표 7과 같다. 다시마 분말 함유량이 증가할수록 광 투과도는 감소하는 것을 알 수 있으며 다시마 분말 첨가가 건조면 소재의 투명성을 제어하는 역할을 한 것으로 사료된다. 처리(정치)온도가 높아짐에 따라서 처리(정치)시간이 길어짐에 따라서 광 투과도는 감소하였다.Table 7 shows the results of analyzing the light transmittance according to the content of kelp powder, treatment temperature, and treatment time. It can be seen that the light transmittance decreases as the kelp powder content increases, and it is thought that the addition of kelp powder played a role in controlling the transparency of the dried cotton material. As the treatment (political) temperature increased, the light transmittance decreased as the treatment (political) time increased.

실험예 9. 용해도 및 팽윤력 측정Experimental Example 9. Measurement of solubility and swelling force

용해도(water solubility)는 Schoch의 방법을 변형하여 시료 1.0 g을 50 mL의 Corning tube에 넣고 증류수 30mL를 가한 다음 정해진 온도(60-100℃)에서 각각 3분, 5분간 반응시킨 후 3,000×g의 속도로 5 분간 원심분리(Union 55R, Hanil Co.)하였으며 상등액을 항량된 도가니에 넣어 105℃ 건조 오븐(SW-006, Sam woo Co., Seoul, Korea)에서 24시간 동안 건조시켰다. 상등액 중에 포함된 고형분 무게(A)를 측정하여 시료무게에 대한 백분율로써 용해도를 계산하였고, 팽윤력(swelling power)은 원심분리 후 증가한 침전물의 무게(B)로부터 계산하였으며 그 계산식은 아래와 같다.The solubility of water is modified by Schoch's method, and 1.0 g of the sample is placed in a 50 mL Corning tube, 30 mL of distilled water is added, and then reacted at a predetermined temperature (60-100°C) for 3 minutes and 5 minutes, respectively, and then 3,000 × g. The mixture was centrifuged at a rate for 5 minutes (Union 55R, Hanil Co.), and the supernatant was put in a weighed crucible and dried in a 105°C drying oven (SW-006, Sam woo Co., Seoul, Korea) for 24 hours. The solubility was calculated as a percentage of the sample weight by measuring the weight (A) of the solids contained in the supernatant, and the swelling power was calculated from the weight (B) of the precipitate increased after centrifugation, and the calculation formula is as follows.

Figure pat00002
Figure pat00002

Figure pat00003
Figure pat00003

다시마 분말Kelp powder 용해도(%)Solubility (%) 0%1) 0% 1) 3%3% 5%5% 60℃2) 60℃ 2) 3min3) 3min 3) 9.53±1.30NS 9.53±1.30 NS 12.87±2.41NS 12.87±2.41 NS 12.47±1.53NS 12.47±1.53 NS 5min5min 10.40±1.31b 10.40±1.31 b 17.17±4.55a 17.17±4.55 a 12.57±1.63ab 12.57±1.63 ab 80℃80℃ 3min3min 11.50±1.73b 11.50±1.73 b 13.10±1.47b 13.10±1.47 b 18.23±0.90a 18.23±0.90 a 5min5min 12.03±1.35b 12.03±1.35 b 16.10±0.70a 16.10±0.70 a 18.90±1.91a 18.90±1.91 a 100℃100℃ 3min3min 12.87±1.72b 12.87±1.72 b 26.63±2.76a 26.63±2.76 a 30.23±1.72a 30.23±1.72 a 5min5min 19.60±0.75c 19.60±0.75 c 27.67±1.59b 27.67±1.59 b 30.70±0.96a 30.70±0.96 a 1)건조 어묵면 중 다시마 분말의 농도(w/w)
2)반응온도
3)반응시간
4)Mean±SD.
5)Means with different superscripts in the row are significantly different(p<0.05)
by Duncan’s multiple range test. 1) Concentration of kelp powder in dried fish cake noodles (w/w)
2) Reaction temperature
3) Reaction time
4) Mean±SD.
5) Means with different superscripts in the row are significantly different(p<0.05)
by Duncan's multiple range test.

다시마 분말의 함유량, 처리온도 및 처리시간에 따른 용해도를 분석한 결과는 표 8과 같다. 용해도는 전반적으로 다시마 분말 함유량이 높을수록 증가하고, 처리(정치)온도가 높아짐에 따라 처리(정치)시간이 길어짐에 따라 증가하였다. 다시마 분말을 5% 함유한 홍게살 건어묵면과 대조군을 비교하였을 때 80℃와 100℃의 고온의 처리온도에서 처리시간에 관계없이 유의성 차이를 나타내었다.Table 8 shows the results of analyzing the solubility according to the content of kelp powder, treatment temperature, and treatment time. Solubility generally increased as the kelp powder content increased, and increased as the treatment (political) temperature increased, and as the treatment (political) time increased. When comparing the dried crab paste with 5% kelp powder and the control group, it showed a significant difference regardless of the treatment time at the treatment temperature of 80℃ and 100℃.

시료sample 팽윤력(%)Swelling power (%) 0%1) 0% 1) 3%3% 5%5% 60℃2) 60℃ 2) 3분3) 3 minutes 3) 6.90±0.434)b5) 6.90±0.43 4) b5) 7.84±0.39a 7.84±0.39 a 8.50±0.37a 8.50±0.37 a 5분5 minutes 6.79±0.37b 6.79±0.37 b 7.69±0.61b 7.69±0.61 b 8.84±0.59a 8.84±0.59 a 80℃80℃ 3분3 minutes 7.18±0.24c 7.18±0.24 c 8.02±0.28b 8.02±0.28 b 8.75±0.19a 8.75±0.19 a 5분5 minutes 7.85±0.21b 7.85±0.21 b 8.47±0.51ab 8.47±0.51 ab 8.96±0.27a 8.96±0.27 a 100℃100℃ 3분3 minutes 7.88±0.21b 7.88±0.21 b 8.08±0.31b 8.08±0.31 b 8.90±0.40a 8.90±0.40 a 5분5 minutes 8.37±0.41b 8.37±0.41 b 8.94±0.39b 8.94±0.39 b 10.04±0.31a 10.04±0.31 a 1) 건조 어묵면 중 다시마 분말의 농도(w/w)
2) 물 온도
3)재수화 시간
4)Mean±SD.
5)Means with different superscripts in the row are significantly different
(p<0.05) by Duncan’s multiple range test. 1) Concentration of kelp powder in dried fish cake noodles (w/w)
2) Water temperature
3) Rehydration time
4) Mean±SD.
5) Means with different superscripts in the row are significantly different
(p<0.05) by Duncan's multiple range test.

다시마 분말의 함량에 따른 홍게살 건어묵면의 팽윤력을 분석한 결과는 도 4 및 표 9에 나타내었다. 팽윤력은 다시마 분말 함유량이 높을수록, 처리온도가 높을수록, 처리시간이 길어질수록 증가하였다. 다시마 분말이 5%로 함유된 홍게살 건어묵면의 팽윤력은 처리온도나 처리시간에 관계없이 대조군에 비해 월등히 높게 나타났다. The results of analyzing the swelling power of dried red fish paste according to the content of kelp powder are shown in FIGS. 4 and 9. The swelling power increased as the kelp powder content increased, the treatment temperature increased, and the treatment time increased. The swelling power of dried red fish paste containing 5% kelp powder was significantly higher than that of the control group regardless of treatment temperature or treatment time.

실험예 10. 색도 측정Experimental Example 10. Chromaticity measurement

각 시료에 대한 색도는 색차계(CR-410, Minolta Co., Osaka, Japan)를 이용하여 각각의 L, a, b값을 측정하였다. 색차계의 색도보정을 위해 사용된 calibration plate(No. 12433049)의 L(lightness), a(redness), b(yellowness) 값은 각각 41.32, -3.87, 5.01이었다. 다시마 분말 함유량이 각각 다른 건어묵면을 100℃에서 3분 동안 재수화한 면의 색도를 측정한 결과는 표 10에 나타내었다.The chromaticity for each sample was measured for each L, a, b value using a colorimeter (CR-410, Minolta Co., Osaka, Japan). The L (lightness), a (redness), and b (yellowness) values of the calibration plate (No. 12433049) used for chromaticity correction of the colorimeter were 41.32, -3.87, and 5.01, respectively. Table 10 shows the results of measuring the chromaticity of dried fish cake noodles with different kelp powder contents at 100°C for 3 minutes.

다시마 분말Kelp powder 색도Chromaticity LL aa bb 0%1) 0% 1) 63.69±0.312)a3) 63.69±0.31 2)a3) 11.72±0.04a 11.72±0.04 a 14.65±0.15a 14.65±0.15 a 3%3% 55.38±1.31b 55.38±1.31 b 5.90±0.03b 5.90±0.03 b 8.95±0.54b 8.95±0.54 b 5%5% 43.75±0.04c 43.75±0.04 c 3.62±0.01c 3.62±0.01 c 5.44±0.02c 5.44±0.02 c 1)건조 어묵면 중 다시마 분말의 농도(w/w)
2)Mean±SD.
3)Means with different superscripts in the column are significantly
different(p<0.05) by Duncan’s multiple range test. 1) Concentration of kelp powder in dried fish cake noodles (w/w)
2) Mean±SD.
3) Means with different superscripts in the column are significantly
different(p<0.05) by Duncan's multiple range test.

다시마 분말 함유량이 0%, 3%, 5%의 재수화 건어묵면의 L값(Lightness)은 각각 63.69, 55.38, 43.75 이였으며, 다시마 함유량이 증가할수록 명도(lightness)값이 낮아지는 것을 볼 수 있다. The lightness values of the rehydrated dried fish cakes with kelp powder content of 0%, 3%, and 5% were 63.69, 55.38, and 43.75, respectively, and the lightness value decreased as the kelp content increased. have.

다시마분말 함유량이 0%, 3%, 5%인 재수화 건어묵면의 a값(redness)은 각각 11.72, 5.90, 3.62으로 나타났으며, 다시마 분말의 함량이 높아질수록 적색도가 낮아졌으며 이는 다시마분말의 색상이 녹색이었기 때문이라 사료된다. b값(yellowness)에서는 각각 14.65, 8.95, 5.44으로 나타났으며, 다시마 분말의 함유량이 높아질수록 b값 또한 작아지는 것을 볼 수 있다.The redness of the rehydrated dried fish paste with the content of kelp powder of 0%, 3%, and 5% was 11.72, 5.90, and 3.62, respectively, and the redness decreased as the content of the kelp powder increased. It is thought that the color of was because it was green. The b values (yellowness) were 14.65, 8.95, and 5.44, respectively, and it can be seen that as the content of kelp powder increases, the b value also decreases.

실험예 11. 조지방(crude fat) 함량 측정Experimental Example 11. Measurement of crude fat content

동결 건조한 건어묵면 2g을 취하여 측정하였으며 분석 결과는 3회 반복 실험하여 평균값으로 나타내었다. 다시마 분말의 함량(0-5%)에 따른 조지방 측정결과는 표 11과 같다. 2 g of freeze-dried dried fish paste was measured and analyzed. The results of the analysis were repeated three times and expressed as an average value. Table 11 shows the results of measuring crude fat according to the content of kelp powder (0-5%).

다시마 분말Kelp powder 조지방 함량(%)Crude fat content (%) 0%1) 0% 1) 17.53±1.682)c) 17.53±1.68 2)c) 3%3% 27.17±1.31b 27.17±1.31 b 5%5% 32.47±0.58a 32.47±0.58 a 1)건조 어묵면 중 다시마 분말의 농도
2)Mean±SD.
3)Means with different superscripts in the column are significantly
different(p<0.05) by Duncan's multiple range test. 1) Concentration of kelp powder in dried fish cake noodles
2) Mean±SD.
3) Means with different superscripts in the column are significantly
different(p<0.05) by Duncan's multiple range test.

다시마 분말이 5% 함유된 홍게살 어묵면의 지방함량이 가장 높은 32.47%로 나타났고, 3%는 27.17%, 대조군은 17.53%으로 나타났다. 다시마 분말의 함량이 증가할수록 조지방 함량이 높아지는 것을 알 수 있었으며 이는 유탕 과정에서 다시마분말이 유지흡수에 관여되었다고 사료된다. 세 가지 시료 간에는 유의성 차이가 인정되었다.The fat content of red crab meat fish paste containing 5% kelp powder was the highest at 32.47%, 3% at 27.17% and control at 17.53%. As the content of kelp powder increased, it was found that the crude fat content increased, and it is thought that the kelp powder was involved in oil absorption during the bathing process. Significant differences were recognized between the three samples.

실험예 12. 관능검사Experimental Example 12. Sensory test

관능검사는 색상, 조직감, 맛, 전체적인 평가를 9점법의 기호도로 진행하고, 강도평가는 딱딱함(hardness)의 정도를 9점 평점법으로 진행하였다. 소비자검사의 개념으로 패널요원 50명을 대상으로 3회 반복 측정하여 총 150회 측정하였으며 진행된 관능검사에 대한 결과는 표 12에 나타내었다. The sensory test was conducted with the preference of 9-point method for color, texture, taste, and overall evaluation, and the degree of hardness was evaluated with 9-point rating method for strength evaluation. As a concept of consumer inspection, 50 panelists were repeatedly measured three times, and a total of 150 times were measured.

시료sample 기호 평가Sign evaluation 강도평가Strength evaluation 색상color 조직감Organization 맛flavor 전체적인 평가Overall evaluation 딱딱함crustiness 0%1) 0% 1) 6.08±1.89a 6.08±1.89 a 4.04±1.81b 4.04±1.81 b 4.97±2.21b 4.97±2.21 b 5.13±1.91NS 5.13±1.91 NS 4.06±1.88a 4.06±1.88 a 3%3% 4.67±1.88b 4.67±1.88 b 4.87±1.73a 4.87±1.73 a 5.40±1.98ab 5.40±1.98 ab 5.04±1.92NS 5.04±1.92 NS 3.87±1.91a 3.87±1.91 a 5%5% 4.03±2.34c 4.03±2.34 c 5.20±1.53a 5.20±1.53 a 5.80±1.93a 5.80±1.93 a 5.24±1.84NS 5.24±1.84 NS 2.47±1.38b 2.47±1.38 b 1)건조 어묵면 중 다시마 분말의 농도
2)Mean±SD.
3)Means with different superscripts in the row are significantly different
(p<0.05) by Duncan’s multiple range test. 1) Concentration of kelp powder in dried fish cake noodles
2) Mean±SD.
3) Means with different superscripts in the row are significantly different
(p<0.05) by Duncan's multiple range test.

색상 평가에서는 다시마 분말의 함유량이 0, 3, 5%로 증가함에 따라 각각 6.08, 4.67, 4.03으로 색상에 대한 기호도가 감소하는 것으로 나타났다. 이는 다시마분말을 첨가한 경우 면발의 색상이 녹색에 가깝기 때문이라 사료된다(도 3). In the color evaluation, as the content of kelp powder increased to 0, 3, and 5%, the preference for color decreased to 6.08, 4.67, and 4.03, respectively. This is thought to be because the color of the noodle is close to green when kelp powder is added (Fig. 3).

조직감 특성에서는 각각 4.04, 4.87, 5.20으로 다시마 분말의 함량이 증가함에 따라서 높아졌으며 다시마 함유량이 5%인 홍게살 어묵면이 가장 높은 기호를 보였다. The texture characteristics were 4.04, 4.87, and 5.20, respectively, which increased as the content of kelp powder increased.

맛에 대한 기호에서는 다시마 분말 함유량이 0, 3, 5%일 때, 각각 4.97, 5.40, 5.80을 나타내었다. 다시마 분말 함유량이 가장 높은 5%에서 가장 높은 기호를 나타내었으며 다시마분말을 첨가하는 것이 면발의 맛 향상에 기여하는 것으로 판단된다. In the taste symbol, when the kelp powder content is 0, 3, or 5%, 4.97, 5.40, and 5.80 are shown, respectively. The highest taste was found at 5%, the highest content of kelp powder, and it is believed that the addition of kelp powder contributes to the improvement of the taste of noodles.

전체적인 기호도에서는 다시마 분말 함유량이 가장 높은 5%에서 가장 높은 기호를 보였고, 그 다음은 0%인 대조군이었고, 다시마 분말 함량이 3%인 어묵면에서 가장 낮은 결과를 볼 수 있었으나 유의성차이는 나타나지 않았다.The overall preference showed the highest preference at 5% with the highest kelp powder content, followed by the control with 0%, and the lowest result was found in fish cake noodles with 3% kelp powder content, but no significant difference was found.

딱딱함(경도)에 대한 강도평가에서는 다시마 분말의 함량이 증가할수록 낮은 결과를 나타내었으며 이는 이학적인 texture profile analysis(표 3)의 결과와 일치하는 것을 알 수 있다.In the strength evaluation for hardness (hardness), as the content of the kelp powder increased, it showed a lower result, which is consistent with the results of the physical texture profile analysis (Table 3).

Claims (6)

다시마 분말을 포함하는 어묵면의 제조방법으로서,
(a) 다시마를 분쇄하여 다시마 분말을 제조하는 단계;
(b) 상기 다시마 분말을 연육, 전분, 소금 및 잔량의 정제수와 혼
합하여 반죽을 제조하는 단계;
(c) 상기 반죽을 사출시켜 면대를 제조하는 단계; 및
(d) 상기 면대를 유탕하는 단계;를 포함하는 것을 특징으로 하는 다시마 분말을 포함하는 어묵면의 제조방법.
As a method of manufacturing a fish cake noodles containing kelp powder,
(A) preparing a kelp powder by crushing kelp;
(b) Mixing the kelp powder with fresh water, starch, salt and remaining purified water
Combining to prepare a dough;
(c) injecting the dough to prepare a cotton band; And
(D) the step of scooping the noodles; Method for producing fish cake noodles comprising kelp powder, characterized in that it comprises a.
제1항에 있어서,
상기 (d) 단계 후, (e) 유탕된 면대에서 기름을 제거하는 탈유 단계를 더 포함하는 것을 특징으로 하는 다시마 분말을 포함하는 어묵면의 제조방법.
According to claim 1,
After the step (d), (e) a method of manufacturing a fish cake noodles comprising kelp powder, characterized in that it further comprises a de-oiling step of removing the oil from the lubricated cotton.
제2항에 있어서,
상기 (e) 단계 후, (f) 탈유된 면대를 -30 내지 10 ℃에서 1 내지 60 분간 냉각하는 단계를 더 포함하는 것을 특징으로 하는 다시마 분말을 포함하는 어묵면의 제조방법.
According to claim 2,
After the step (e), (f) a method of manufacturing fish cake noodles comprising kelp powder, characterized in that it further comprises the step of cooling the deoiled cotton at -30 to 10 ℃ for 1 to 60 minutes.
제1항에 있어서,
상기 다시마 분말은 100 ㎛ 이하의 크기로 제조되는 것을 특징으로 하는 다시마 분말을 포함하는 어묵면의 제조방법.
According to claim 1,
The kelp powder is a method of manufacturing a fish cake noodles comprising a kelp powder, characterized in that it is manufactured to a size of 100 ㎛ or less.
제1항에 있어서, 상기 다시마 분말은 반죽 중량 대비 1 내지 10 중량%인 것을 특징으로 하는 다시마 분말을 포함하는 어묵면의 제조방법.
The method of claim 1, wherein the kelp powder is 1 to 10% by weight relative to the weight of the dough.
제1항 내지 제5항 중 어느 한 항에 따른 제조방법에 따라 제조된 다시마 분말을 포함하는 어묵면.
A fish cake noodles comprising kelp powder prepared according to the manufacturing method according to any one of claims 1 to 5.
KR1020180146093A 2018-11-23 2018-11-23 Fish cake noodle comprising kelp powder and manufacturing method thereof KR20200060916A (en)

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