• 월간포장계
• /
• 통권112호
• /
• pp.134-138
• /
• 2002

• 한국수산과학회지
• /
• 제53권3호
• /
• pp.308-315
• /
• 2020

To obtain a value-added product from the non-toxic brown-backed toadfish Lagocephalus gloveri (pufferfish), we developed a retort pouched pufferfish soup (RPS) and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPS consisted of detoxifying and cold-water dipping the pufferfish flesh, blanching it, and adding it to the retort pouch along with other ingredients (hot-water extract of pufferfish head and carcass, radish, bean sprouts, and garlic), after which the pouch was sealed, sterilized (120℃, F₀ value 7.5-10 min.), cooled, and inspected. The moisture, crude protein, and total volatile basic nitrogen contents of the RPS were 97.2%, 1.3% and 7.7 mg/100 g, respectively. The total free amino acid content was 903.2 mg/100 g, and the main free amino acids were glutamic acid, taurine, lysine, glycine, threonine, alanine, arginine, proline, and hydroxyproline. Sterilizing the RPS for up to F₀ value 10 min. did not cause any major problems in terms of chemical or sensory qualities. This RPS has good storage stability and organoleptic qualities compared with similar commercial pufferfish soups and is suitable for commercialization as a value-added instant seafood soup.

• 월간포장계
• /
• 통권113호
• /
• pp.136-140
• /
• 2002

• 월간포장계
• /
• 통권269호
• /
• pp.45-51
• /
• 2015

• 한국수산과학회지
• /
• 제53권3호
• /
• pp.316-325
• /
• 2020

The purpose of this study was to optimum formulation conditions for the preparation of retort pouched marsh snail Senisulcospira livertina soup with curled mallow Malva verticillata and optimized the sterilization process. Samples were prepared according to the central composite rotatable design (CCRD) by encrypting the amounts of marsh snail broth, boiled marsh snail and blanched curled mallow, which are the main ingredients of retort pouched marsh snail soup with curled mallow. Raw marsh snail was sorted by size of 4-5 level, and then marsh snail was washed and removed sediment in a water tank for 3 min, then boiled at 100℃ for 10 min, and then directly separated by hand to prepared a boiled marsh snail. The marsh snail cube is prepared by combining blanched at 100℃ for 10 sec curled mallow (27 g) and green onion (20 g) with boiled marsh snail (27 g) and soybean paste (10 g). The marsh snail cube was placed with marsh snail broth (416 g) in a retort pouch film. Subsequently, sterilization (118.0℃, 25 min; F₀ value, 12 min) and cooling were performed using a steam retort.

• 한국수산과학회지
• /
• 제49권6호
• /
• pp.772-778
• /
• 2016

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

• 한국포장학회지
• /
• 제15권2호
• /
• pp.49-54
• /
• 2009

레토르트 삼계탕은 장기간 저장되는 제품이므로 포장 불량률을 가능한 한 최소화하는 것이 품질 안전과 소비자 식중독 문제를 방지하기 위해서 중요한 사안이다. 따라서 업계에서는 현행 사용되는 삼계탕용 포장재를 이용하여 저장 시험을 병행하되 기존 포장재의 물성을 표준화하고, 아울러 포장작업시 가능한 한 포장내 잔존산소량이 낮게 유지되는 포장방법을 동원하고, 봉함부위가 오염되지 않도록 유의하며 멸균 후 열봉함강도가 낮아지는 것을 감안하여 포장재 스펙을 결정하는 방안이 강구되어져야 할 것이다. 이를 위해서는 가능한 한 포장내 잔존산소량을 줄이기 위하여 포장내 headspace를 줄이거나 질소 등 비활성기체를 주입 후 포장하는 것이 바람직하겠다. 그러나 현행 업계에서 삼계탕을 질소치환포장하는 것이 공정의 속도와 운용비용 등을 고려할 때 쉽지 않을 것으로 판단된다. 따라서 삼계탕 포장시 육수의 충진온도는 최소한 85이상 가열된 상태로 주입하고, 주입시 열봉함부위가 오염되지 않도록 유의하며, 필요하면 guide bar등과 같은 보조 장치를 설치하거나 파우치 밀봉 전 headspace를 압착하는 기술, 그리고 파우치 하부의 유사핀홀 현상을 방지하기 위한 보호대를 설치하여 육수를 충진하는 기술 등을 적용하는 것이 바람직할 것으로 사료된다. 그리고 멸균 처리 후 봉함강도가 감소하는 만큼 이를 감안하여 포장재의 선택과 포장작업이 이루어져야 할 것으로 판단된다.

• 한국축산식품학회지
• /
• 제21권2호
• /
• pp.103-109
• /
• 2001

The major objective of this study is provide to basic data for developing of new Sangye-Tang products. The findings from this study are as follow. Consumers over half were thought Samgye-Tang products to be good for health. At the eating place of Samgye-Tang products, \"at home\" ranked high in their groups. Also consumers have eaten Samgye-Tang products for the good of their health. On the developing functional Samgye-Tang products, respondents over 80% showed that it is desirable to develop functional Samgye-Tang products. And it is indicated that consumers want to strengthen the physical stamina in the new Samgye-Tang products. Price is the most important factor in selecting the new Samghye-Tang products. In packaging, consumers have preferred retort pouch.

• 산업기술연구
• /
• 제3권
• /
• pp.87-94
• /
• 1983

Heating characteristics of red pepper paste packed in report pouches of various thicknesses and their storage stability were investigated to determine the adequate processing conditions that good bacteriological safty and minimal quality changes could be obtained, when sterilized by using a steam-air system retort. A heat penetration into pouch-packed red pepper paste was carried out through by a conductive heat transfer, indicating a simple logarithmic heating curve, and the smaller thickness revealed the higher heat penetration rate, suggesting the possibility of high temperature-short time sterilization of red pepper paste. The processing conditions with Fo-value of 4.5 or higher were sufficient for keeping up bacterial safty, but based on C-value, better quality retention was obtained at pouch thickness of 15mm under the processing temperature of $120^{\circ}C$. Subsequent storage study revealed that the red pepper paste packed in 15mm and processed at $120^{\circ}C$ with Fo=4.5 could be held without any spoilage and overall acceptance change, when stored for 6 months at room temperature under the relative humidity of 70%. After 3 months storage in $38^{\circ}C$ under saturation humidity, overall acceptance of red pepper paste were judged not to be maintainable on the acceptable level, but it may be suggested that above the results could be kept up a desirable quality without any remarkable deterioration.

• 동력기계공학회지
• /
• 제19권2호
• /
• pp.57-63
• /
• 2015

In this paper, we developed a continuous sterilizer in order to improve the productivity of the retort product. To this end, we design the sterilizer with a product inlet, outlet, and chain for continuously conveying the retort. The temperature analysis is performed to optimize the design parameters of the internal sterilizer. The experimental apparatus is developed to verify the productivity of the sterilizer based on the temperature analysis. The test is performed to optimize the evaluation parameters using Box-Behnken design method of a response surface methodology. From the test, the productivity of the continuous sterilizer is improved over 1,000 kg/h.