The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Development of Rapid Salting Method for Seasoning Eggs using a Temperature Change Method

온도 변화 방법을 이용한 조미계란의 신속 가염 방법

  • Kim, Dong-Ho (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Yoo, Hyun-Jae (Dept. of Food and Nutrition, Hanyang University) ;
  • Yoo, Jae-Yeol (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Park, Yeo-Jin (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Choi, Suk-Hyun (Dept. of Food Service Industry, Seowon University) ;
  • Jang, Keum-Il (Dept. of Food Science and Technology, Chungbuk National University)
  • 김동호 (충북대학교 식품공학과) ;
  • 유현재 (한양대학교 식품영양학과) ;
  • 유재열 (충북대학교 식품공학과) ;
  • 박여진 (충북대학교 식품공학과) ;
  • 최석현 (서원대학교 외식산업학과) ;
  • 장금일 (충북대학교 식품공학과)
  • Received : 2012.05.22
  • Accepted : 2012.06.04
  • Published : 2012.06.30
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Abstract

This study developed a rapid egg-salting method using a temperature change in NaCl solution under pressure. The permeation effects(PEs) of NaCl into eggs at ambient pressure were analyzed 1) after soaking them in 20, 30, or 40%(w/v) NaCl solution at $50^{\circ}C$ and 2) after soaking in 20~40% concentrations(w/v) of NaCl solution at $4^{\circ}C$ immediately after soaking at $50^{\circ}C$ for 1 hr(temperature change method; TCM). Under permeation conditions(40% NaCl solution with TCM), the PE of NaCl into eggs at various pressures(4.0~7.0 MPa) was determined. The PE improved with increasing NaCl concentration and pressure. In 40%(w/v) NaCl solution, the PE was more rapid with TCM(0.70% for 2 hr) than without TCM(0.60% for 2 hr). At 7.0 MPa pressure, the PE was more rapid with TCM(1.66% for 15 min) than without TCM(1.40% for 15 min). These results suggest that the TCM-induced contraction of the egg membrane improved the PE. Therefore, we believe that the development of a rapid salting method for seasoning eggs is possible with the TCM.

본 연구에서는 온도 변화 방법을 이용하여 조미계란을 신속하게 제조하기 위한 가염방법을 개발하고자 하였다. 먼저 염지액의 농도에 따른 계란 내부로 염분의 침투 효과를 분석한 결과, 20, 30 및 40%의 염지액에서 2시간 동안 염지시킨 각각의 계란내 염분 함량은 0.51, 0.57 및 0.60%를 나타내어 농도가 높아질수록 침투효과가 향상되는 것을 확인할 수 있었으며, 고온에서 저온으로 계란의 온도 변화를 유도한 온도변화 방법을 적용한 경우 2시간 동안 계란내 염분 함량이 각각 0.49, 0.56 및 0.70%를 나타내어 40%의 염지액에서 염분의 침투 효과가 향상되었다. 그리고 4, 5 및 7 MPa의 압력을 가하여 40%의 염지액으로 15분간 염지한 경우, 각각 1.14, 1.36 및 1.45%의 염분 함량을 나타내어 대기압 조건에서 침투시킨 결과보다 빠르게 침투되었다. 온도 변화 방법을 적용하여 4, 5 및 7 MPa의 압력을 가하여 40%의 염지액으로 15분간 염지한 경우 각각 1.52, 1.62 및 1.66%의 염분 함량을 나타내어 온도 변화 방법에 의해 침투 효과가 향상됨을 확인할 수 있었다. 이는 계란의 온도 변화 방법이 계란 내부 난막의 수축효과로 외부 염분의 흡입을 유도하였기 때문으로 생각되며, 조미계란을 신속하게 제조하기 위한 가염 방법으로 온도 변화 방법의 적용이 매우 효과적이라고 생각된다.

Keywords

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