산업식품공학 (Food Engineering Progress)

  • 제22권1호
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  • Pages.35-42
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  • 2018
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  • 1226-4768(pISSN)
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  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
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활성탄을 이용한 멸치액젓의 탈색공정 및 품질특성

Decolorization Processing and Quality Characteristics of Salt-fermented Anchovy Sauce by Active Carbon Powder

  • 조원일 (씨제이제일제당(주) 식품연구소) ;
  • 송상훈 (서울여자대학교 식품응용시스템학부 식품공학전공)
  • Cho, Won-Il (CJ Foods R&D, CJ Cheiljedang Corporation) ;
  • Song, Sang-Hoon (Division of Applied Food System, Major of Food Science & Technology, Seoul Women's University)
  • 투고 : 2017.11.21
  • 심사 : 2018.01.06
  • 발행 : 2018.02.28
⟨ 이전 논문 다음 논문 ⟩

초록

맑은 색상의 액젓풍 액상 조미료를 개발하기 위하여 갈색 멜라노이딘 색소의 주요 구성물질인 각종 아미노산류 등을 흡착하여 제거할 수 있는 활성탄을 사용한 멸치액젓의 효과적인 탈색 방법에 대한 세부 연구를 수행하였다. $85^{\circ}C$, 20분 가열 후 규조토 막필터로 1차 여과한 멸치액젓을 $55^{\circ}C$, pH 4.5의 3.0% (w/w)의 활성탄으로 2시간 반응시 명도값이 83으로 무처리 71.6 대비 유의차(p<0.05) 있게 향상되었으며, 탈색효과를 나타내는 색도색차값과 혼탁도도 각각 23%, 88% 개선되어 확연한 정제 효과를 나타내었다. 또한 관능품질 평가에서는 활성탄 처리구가 무처리구 대비 전반적인 맛, 감칠맛과 색상 선호도에서 각각 0.6-0.8점 유의차(p<0.05) 있게 현저하게 향상되어 품질 개선효과를 확인할 수 있었다. 상온 저장 시 발생하는 아미노산, 펩타이드 정미 성분의 침전 현상을 최소화하기 위하여 활성탄 처리 후 1% (w/w) 이산화규소 또는 젤라틴을 2시간 혼합, 여과한 결과, $30^{\circ}C$, 2주간 보관시 침전도의 지표인 혼탁도가 15% 내외 개선되었다. 멸치액젓 원액 또는 농축 멸치액젓을 활성탄이 코팅된 막필터로 3회 내외로 순환, 여과하는 재순환식 방법을 적용하여 처리 시간 및 비용 단축 등의 효과를 거둘 수 있었다. 특히 농축 멸치액젓을 재순환식 방식으로 처리한 경우 정미성분과 연관된 단백질, 아미노산 함량의 지표인 총질소량이 1.8% 수준으로 기존 멸치액젓 0.8% 보다 125% 증가되어 액상조미료로서의 활용가치가 매우 높았다. 향 후 멸치액젓의 정제에 있어 또 다른 중요 영향인자인 탈취에 대한 세부 연구도 추가로 진행하여 맑은 타입의 다용도 액상조미료의 상업적 제조공정을 최적화할 예정이다.

A study on the decolorization method of salt-fermented anchovy sauce using activated carbon was carried out. The anchovy sauce filtered with a diatomaceous membrane after heating at $85^{\circ}C$ for 20 min was reacted with 3.0% (w/w) activated carbon with pH 4.5 at $55^{\circ}C$ for 2 hr. The color difference value and turbidity related to the decolorizing effect showed excellent improvement results with a difference of 23% and 88%, respectively. The overall taste and color preference of decolorized anchovy sauce were significantly increased in shrimp sauce by 0.4-0.5 points (p<0.05). In order to minimize the precipitation of amino acid during storage, 1% silicon dioxide or gelatin was mixed and filtered after the activated carbon reaction. Turbidity, as index of sedimentation, was improved by 15% at $30^{\circ}C$ for 2 weeks. The recycle system with activated carbon coated membrane filter reduced the processing time and cost on decolorization of anchovy sauce. When the concentrated anchovy sauce was recirculated, the amount of total protein as an indicator of taste compounds was increased by 125%, which is 1.8% compared to the conventional 0.8%, indicating that it is highly useful as a liquid seasoning.

키워드

과제정보

연구 과제 주관 기관 : 서울여자대학교

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