Optimization of cold air drying and high-temperature pressurization process and manufacturing method of bone-eaten fish with improved texture using the same

• Main Authors: LEE JUNG SUCK, PARK SUN YOUNG, KIM KI HYUN, PARK SI HYEONG, CHOE YU RI, OH SEON HWA, KIM JIN SOO, CHO HYE JEONG, LEE JI UN, LEE CHANG YOUNG, KIM YE JIN, HEU MIN SOO
• Format: Patent
• Language: English; Korean
• Published: 14.12.2022
• Subjects: BUTCHERING; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MEAT TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; PROCESSING MEAT, POULTRY, OR FISH; PROCESSING POULTRY OR FISH; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention was attempted for the development and commercialization of fish eaten with bones (conger eel). An optimal production process of the fish eaten with bones (conger eel) was investigated for salting (brine salting) for imparting a salty taste, the optimization of a semi-drying process for improving texture, and the optimization of a retort treatment process for softening bone and established up to microwave oven (700 W and 1,000 W) heating time for improving consumer convenience. That is, a conger eel thawed in running water was cut back, then the head and intestines were removed, a first washing was performed to remove the blood and foreign matters, and a raw material pretreated in order to impart a salty taste was immersed for 5 minutes in an immersion container (width 53.0 cm × length 32.5 cm × height 10.0 cm) containing twice the amount (v/w) of salt water [bay salt 5 %(w/w)], and then a second washing was performed to remove excess salt and the foreign matters, followed by dehydration. Subsequently, the fish eaten with bones was prepared by being dried with a cold air dryer (7.98 hours at 36.35℃), being vacuum-packed for softening bones, being heat-treated at 121℃ for 25 minutes in a steam retort (bone softening treatment), and then rapidly being cooled. The microwave heating time of the fish eaten with bones (conger eel) prepared above was 30 seconds for home use (700 W) and 15 seconds for commercial use (1,000 W). The fish eaten with bones (conger eel) prepared through an optimal preparation process had similar or superior nutritional properties (total amino acids, minerals, fatty acids, and digestibility) to a commercial sea eel (salt-grilled), a control group, and sensory properties [taste, odor (volatile base nitrogen content, and odor intensity)] were generally excellent, although some specificity among products was certified. 본 발명은 뼈째 먹는 생선(붕장어)의 개발, 상품화를 위하여 시도하였다. 뼈째 먹는 생선(붕장어)의 최적 생산공정은 짠맛 부여를 위한 염지(물간법), 조직감 향상을 위한 반건조 공정의 최적화 및 뼈연화를 위한 레토르트처리 공정의 최적화를 구명하고, 이의 소비자 편의성 향상을 위한 전자레인지(700W 및 1,000W) 가열시간까지 확립하였다. 즉, 유수해동한 붕장어를 등가르기한 다음 두부와 내장을 제거하고, 1차 세척하여 피빼기 및 이물을 제거하였으며, 짠맛 부여를 위하여 전처리한 원료에 대하여 2배량(v/w)의 염수[천일염 5% (w/w)]가 담긴 침지 용기(가로 53.0 cm × 세로 32.5 cm × 높이 10.0 cm)에 5분간 침지한 뒤 2차 세척하여 과잉의 염분 및 이물을 제거한 후 탈수하였다. 이어서, 냉풍건조기로 건조(36.35℃에서 7.98시간)하였고, 뼈연화를 위하여 진공포장한 후 증기식 레토르트로 121℃에서 25분간 열처리(뼈연화 처리)한 다음 급냉하여 제조하였다. 이상에서 제조한 뼈째 먹는 생선(붕장어)의 전자레인지 가열시간은 가정용(700W)의 경우 30초, 상업용(1,000W)의 경우 15초이었다. 최적 제조공정을 통해 제조된 뼈째 먹는 생선(붕장어)은 대조구인 시판 바다장어(소금구이)에 비하여 영양적 특성(총 아미노산, 무기질, 지방산 및 소화율)은 유사하거나 우수하였고, 관능적 특성[맛, 냄새(휘발성염기질소 함량 및 냄새강도)]은 제품 간의 다소 특이성이 인증되었으나 대체로 우수하였다.