원료의 열처리 방법이 매운맛소스 첨가 굴 통조림의 품질에 미치는 영향

Abstract

This study was carried out with the aim of collecting basic data that can be applied in the manufacture of two types of canned oyster (canned boiled oyster added spicy sauce, canned roasted oyster added spicy sauce). Boiled oyster were obtained by immersing the oyster at 105℃ for 6 minutes and then washing and dehydrating them before pre-drying (40℃, 50 min). The roasted oyster were prepared by baking boiled oyster at 140℃ for 20 minutes using a smoker machine. The preparation method of canned boiled oyster added spicy sauce and canned roasted oyster added spicy sauce are as follows. Filling 50g of each boiled oyster and roasted oyster into aluminium can (RR-90) and adding 40g of mixed seasoning sauce (Mix sauce prepared by the mixing ratios of 53.85% water, 4% thick red pepper powder, 2.8% cheongyang pepper powder, 2.5% red pepper paste, 2% soybean paste, 1% oyster juice, 0.8% refined salt, 0.85% MSG, 0.2% ground pepper, 4.5% white sugar, 4.5% brown sugar, 2% sesame, 6.5% chili oil, 6.5% soy sauce, 0.5% corn starch, 0.3% xanthan gum, 7.2% mixed garlic) and then vacuumed using a double seamer under the 20 cmHg of vacuum degree after preliminarily degassing at 90℃ for 3 minutes. Microbial growth test, appearance, proximate composition, pH, VBN, TBA value, amino-N, salinity, color value (L, a, b), texture, free amino acid, total amino acid, mineral and sensory evaluation were tested for the two kinds of canned products (canned boiled oyster added spicy sauce, canned roasted oyster added spicy sauce) manufactured by the condition of Fo 12 min. From the results, canned roasted oyster added spicy saucer were shown more preferable than canned boiled oyster added spicy sauce on the sensory evaluation. These results suggest that the baking process at 140℃ for 20 minutes affect the sensory preference.