KR102576127B1 - Method for pre-treatment of crab using green tea extract and manufacturing method crab sauce using pre-treated crab - Google Patents

Abstract

The present invention relates to a method for preprocessing crab using green tea extract and pine needle extract and a method for producing seasoned crab using the preprocessed crab. More specifically, the method for preprocessing crab comprises a green tea extract production step, a pine needle extract production step, a mixing step, and a crab sterilization, washing, and dehydration step. The present invention provides seasoned crab with excellent palatability and preservation properties.

Description

Pretreatment method of crab using green tea extract and pine needle extract and method of manufacturing crab paste using pretreated crab {METHOD FOR PRE-TREATMENT OF CRAB USING GREEN TEA EXTRACT AND MANUFACTURING METHOD CRAB SAUCE USING PRE-TREATED CRAB}

The present invention relates to a method of pre-treating crab using green tea extract and pine needle extract and a method of manufacturing crab paste using pre-treated crab. More specifically, the crab is immersed in a mixture of green tea extract and pine needle extract to remove the fishy smell. Rather, it relates to a method of pre-processing crab using green tea extract and pine needle extract, which provides crab paste with excellent palatability and preservation since various bacteria are sterilized, and a method of manufacturing crab paste using pre-treated crab.

In general, crabs contain large amounts of chitosan and taurine, as well as vitamin B ₂ , calcium, and essential amino acids, so they are known to be good food for growing children and the elderly. In particular, they are used to treat liver disease, high blood pressure, and obesity that require low fat and high protein. Not only is it a recommended food, but it is also known to be good for promoting recovery from disease, anticancer, strengthening liver function, and arthritic neuralgia.

A representative Korean traditional food using crabs is crab. In coastal areas with muddy seas, seasoned crab is mainly made with fresh crabs, while in inland regions, crab marinated in soy sauce, which can be stored for a long time, is mainly made. eat. Among crabs, soy sauce crabs use more female crabs, while seasoned crabs use more male crabs.

Soy sauce gejang is a type of salted seafood unique to Korea in which crabs are soaked in boiled sauce. This type of soy sauce gejang is generally made by pouring soy sauce over clean and drained crabs and aging them for about 2 to 6 months. , more specifically, the process of immersing the prepared crab in soy sauce and maturing it for 1 to 2 weeks, separating the crab and soy sauce, boiling the soy sauce, and repeating the process of immersing the crab in the boiled soy sauce again 2 to 3 times. It is manufactured through At this time, if garlic, dried whole peppers, alcohol, etc. are added in the process of manufacturing the soy sauce used for making soy sauce crab sauce, the umami taste can be further improved.

However, the conventional method of making soy sauce crab sauce does not require any processing other than increasing salinity or adding additives such as cooking wine to remove the unique fishy smell generated by crabs, and even with these methods, the fishy smell of crabs is improved. Because the saltiness was insignificant, the salty taste increased excessively, reducing consumer preference, and when the salt content was lowered to improve preference, the crabs easily deteriorated and the preservability deteriorated.

In addition, crabs are easily contaminated with general bacteria, E. coli, etc. during the manufacturing process. Such bacterial contamination can be divided into contamination due to external factors and contamination due to internal factors. Contamination due to external factors occurs during delivery by courier, etc. However, if the temperature is not properly controlled during the distribution process, an environment suitable for bacterial growth is created, causing the bacteria to exceed the standard level.

Contamination due to internal factors is the fundamental cause of crabs, which are the raw material for crab sauce, being contaminated with bacteria. Contamination due to internal factors can be divided into internal contamination and external contamination of the crab. Internal contamination of crabs refers to the internal organs. This is the biggest cause of bacterial growth, and external contamination is caused by the crab shell becoming contaminated with bacteria, which can be resolved to some extent by washing.

In addition, in order for consumers to consume it over a long period of time, it is common to remove crabs from the soy sauce crab sauce purchased or delivered, place them individually in plastic, freeze them, and boil the sauce once more before using it. This process is a very cumbersome task for consumers. , During this process, secondary contamination of soy sauce crab may occur.

In addition, if you take out crabs one by one from the soy sauce crab that was purchased or delivered and check them individually, you will find that one or two of the crab's legs have fallen off and are separated, or that the crabs were damaged during the process of transporting the crabs to make the soy sauce crab sauce or in the process of making the soy sauce crab sauce. There are frequent cases where soy sauce crab sauce contains incomplete crabs due to parts such as the legs falling off. These products reduce consumer trust and cause dissatisfaction.

Korean Patent Registration No. 10-1212601 (2012.12.10.) Korean Patent Registration No. 10-1396523 (May 12, 2014)

The purpose of the present invention is to immerse crabs in a mixture of green tea extract and pine needle extract, which not only removes the fishy smell but also sterilizes various bacteria, making crab using green tea extract and pine needle extract to produce crab with excellent palatability and preservation. It provides a pretreatment method and a method of manufacturing crab using pretreated crab.

The purpose of the present invention is to mix the green tea extract prepared through the green tea extract manufacturing step, the pine needle extract manufacturing step of producing pine needle extract, and the green tea extract prepared through the green tea extract manufacturing step with the pine needle extract prepared through the pine needle extract manufacturing step. This is achieved by providing a pretreatment method for crabs using green tea extract and pine needle extract, which consists of a mixing step and a crab sterilization washing dehydration step of washing and dehydrating the crab after immersing it in the mixture prepared through the mixing step. .

According to a preferred feature of the present invention, the green tea extract manufacturing step involves mixing 100 parts by weight of green tea leaves with 900 to 1,100 parts by weight of purified water, heating at a temperature of 95 to 100° C. for 10 to 15 hours, and then centrifuging and filtering to obtain the remaining extract. This is done through a process of removing solids.

According to a more preferred feature of the present invention, the pine needle extract manufacturing step is performed by mixing 100 parts by weight of pine needles with 900 to 1,100 parts by weight of purified water, heating at a temperature of 95 to 100°C for 10 to 15 hours, then centrifuging and filtering. This is done through a process of removing residual solids.

According to a more preferred feature of the present invention, the mixing step is performed by mixing 30 to 60 parts by weight of the pine needle extract prepared through the pine needle extract manufacturing step with 100 parts by weight of the green tea extract prepared through the green tea extract manufacturing step.

According to an even more preferred feature of the present invention, a dilution step is further performed between the mixing step and the crab sterilization washing dehydration step by mixing 800 to 3200 parts by weight of purified water with 100 parts by weight of the mixture prepared through the mixing step. Let's do it.

According to an even more preferred feature of the present invention, the crab sterilization, washing and dehydration step is performed for 10 to 30 minutes.

In addition, the purpose of the present invention is to make broth by mixing kelp, herbal medicine mixture, shiitake mushrooms, defolia, red pepper seeds, radish, green onion, onion, salted fish mixture, plum juice, garlic, ginger, rice wine, sweetener mixture and bay leaf with purified water and heating. A broth manufacturing step of manufacturing, a soy sauce seasoning solution manufacturing step of mixing soy sauce with the broth prepared through the broth manufacturing step, and mixing purified water with the soy sauce seasoning solution prepared through the soy sauce seasoning solution manufacturing step to determine the salinity of the soy sauce seasoning solution. A salinity control step of adjusting to 1 to 1.5%, a heating step of heating so that the salinity of the soy sauce seasoning solution whose salinity is adjusted through the salinity control step is 1.6 to 2.0%, and a soy sauce seasoning solution heated through the heating step. A cooling step of cooling, a soy sauce ripening step of maturing the soy sauce seasoning solution cooled through the cooling step, and immersing and maturing the crab pre-treated through the crab pre-treatment method in the soy sauce seasoning solution matured through the soy sauce ripening step. It can also be achieved by providing a method for manufacturing crab using pretreated crab, which consists of a crab ripening step and a vacuum packaging step of vacuum packaging the crab prepared through the crab ripening step with a high barrier film.

According to a preferred feature of the present invention, in the broth production step, 10 to 20 parts by weight of kelp are mixed with 100 parts by weight of purified water and heated to a temperature of 75 to 85 ° C. to prepare a kelp extract, and then the prepared kelp extract is mixed with 20 to 20 parts by weight of Dipoli. 40 parts by weight were added and heated to a temperature of 80 to 85°C to prepare a Difoli extract, and the prepared Difoli extract was mixed with 4 to 12 parts by weight of herbal medicine mixture, 4 to 20 parts by weight of shiitake mushrooms, 0.5 to 5 parts by weight of red pepper seeds, and 5 to 5 parts by weight of radish. to 20 parts by weight, green onions 4 to 20 parts by weight, onions 4 to 20 parts by weight, salted seafood mixture 20 to 40 parts by weight, plum juice 4 to 20 parts by weight, garlic 4 to 20 parts by weight, ginger 4 to 20 parts by weight, rice wine It is made by mixing 4 to 12 parts by weight, 20 to 30 parts by weight of sweetener mixture, and 1 to 5 parts by weight of bay leaves and heating to a temperature of 95 to 100°C.

According to a more preferred feature of the present invention, the soy sauce seasoning solution manufacturing step is performed by mixing 98.5 to 284 parts by weight of broth with 100 parts by weight of soy sauce.

According to a more preferred feature of the present invention, the herbal medicine mixture is composed of angelica root, astragalus, round root, goji berry, cinnamon, licorice, orientalis and jujube.

According to an even more preferred feature of the present invention, the salted fish mixture is composed of two or more salts selected from the group consisting of salted flounder, salted shrimp, salted cutlassfish, and salted sardines.

According to an even more preferred feature of the present invention, the sweetener mixture is made by mixing 20 to 50 parts by weight of a natural sweetener with 100 parts by weight of starch syrup, and the natural sweetener is fructo-oligosaccharide, xylose, fructose, stevia, xylitol, and erythritol. and allulose.

According to a further preferred feature of the present invention, the soy sauce maturation step is performed for 45 to 50 hours.

The pretreatment method of crab using green tea extract and pine needle extract and the manufacturing method of crab using pretreated crab according to the present invention not only removes fishy odor by immersing crab in a mixture of green tea extract and pine needle extract, but also sterilizes various bacteria. Therefore, it has an excellent effect of providing crab with excellent preference and preservation properties.

Figure 1 is a flowchart showing a crab pretreatment method using green tea extract and pine needle extract according to an embodiment of the present invention.
Figure 2 is a flowchart showing a crab pretreatment method using green tea extract and pine needle extract according to another embodiment of the present invention.
Figure 3 is a flow chart showing a method of manufacturing crab using pretreated crab according to the present invention.
Figures 4 to 5 are graphs showing the content of active ingredients measured in the green tea extract prepared through Preparation Example 1 and the pine needle extract prepared through Preparation Example 2 of the present invention.
Figure 6 is a photograph showing the measurement of the antibacterial effect on pathogenic microorganisms of a mixture consisting of green tea extract prepared through Preparation Example 1 and pine needle extract prepared through Preparation Example 2 of the present invention.
Figure 7 is a photograph showing the measurement of the antibacterial effect on crab-derived bacteria according to the concentration of a mixture of green tea extract prepared through Preparation Example 1 and pine needle extract prepared through Preparation Example 2 of the present invention.
Figure 8 is a graph showing the measured antibacterial effect of a mixture consisting of green tea extract prepared in Preparation Example 1 and pine needle extract prepared in Preparation Example 2.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.

The pretreatment method of crab using green tea extract and pine needle extract according to the present invention includes the green tea extract manufacturing step of producing green tea extract (S101), the pine needle extract manufacturing step of preparing pine needle extract (S101-1), and the green tea extract manufacturing step (S101-1). A mixing step (S103) of mixing the green tea extract prepared through S101) with the pine needle extract prepared through the pine needle extract manufacturing step (S101-1), and the crab being immersed in the mixture prepared through the mixing step (S103). This is followed by a crab sterilization, washing and dehydration step (S105) of washing and dehydration.

The green tea extract manufacturing step (S101) is a step of manufacturing a green tea extract that serves to sterilize various bacteria remaining in the crab. 100 parts by weight of green tea leaves are mixed with 900 to 1,100 parts by weight of purified water and simmered at a temperature of 95 to 100°C. The process consists of heating for 10 to 15 hours, followed by centrifugation and filtration to remove residual solids. The green tea extract prepared through the above process not only removes the fishy smell unique to crab, but also eliminates E. coli, Salmonella, and Listeria bacteria. It shows excellent antibacterial and sterilizing effects on the back.

The pine needle extract manufacturing step (S101-1) is a step of manufacturing a pine needle extract that not only sterilizes various bacteria remaining in the crab, but also removes the fishy smell unique to the crab. 900 to 1,100 parts by weight of purified water is added to 100 parts by weight of pine needles. It is preferable to mix and heat at a temperature of 95 to 100°C for 10 to 15 hours, followed by centrifugation and filtration to remove residual solids.

The mixing step (S103) is a step of mixing the green tea extract prepared through the green tea extract manufacturing step with the pine needle extract prepared through the pine needle extract manufacturing step. 100 parts by weight of the green tea extract prepared through the green tea extract manufacturing step It is preferable to mix 30 to 60 parts by weight of the pine needle extract prepared through the pine needle extract manufacturing step.

In the mixing step (S103), if the mixing amount of the pine needle extract is less than 30 parts by weight, the fishy smell removal effect of the crab is reduced, and if the mixing amount of the pine needle extract exceeds 60 parts by weight, the effect is not significantly improved and the antibacterial effect is relatively reduced. Since the content of the highly effective green tea extract is excessively reduced, the sterilizing effect on various bacteria remaining in the crab in the sterilization step (S105) may be reduced.

The crab sterilization, washing and dehydration step (S105) is a step of immersing the crab in the mixture prepared through the mixing step (S103), washing and dehydrating the crab, and immersing the crab in the mixture prepared through the mixing step (S103) and 10 After sterilizing for 30 minutes, washing and dehydration are performed. At this time, not only are E. coli, Salmonella, and Listeria bacteria remaining in the crab sterilized through the crab sterilization washing dehydration step (S105), but also the crab is sterilized. The fishy smell that occurs is removed. At this time, instead of crabs, crustaceans such as shrimp can be immersed and sterilized.

If the time of the crab sterilization, washing and dehydration step (S105) is less than 10 minutes, the above effect is minimal, and if the time of the crab sterilization, washing and dehydration step (S105) exceeds 30 minutes, the above effect is not significantly improved. This is undesirable because the savory taste of the crab is reduced due to the osmotic pressure phenomenon, thereby reducing the texture and preference of the crab.

In addition, between the mixing step (S103) and the crab sterilization washing dehydration step (S105), a dilution step (S104) of diluting 800 to 3,200 parts by weight of purified water with 100 parts by weight of the mixture prepared through the mixing step (S103). It may proceed further, and is achieved by mixing 800 to 3,200 parts by weight of purified water with 100 parts by weight of the mixture of green tea extract and pine needle extract prepared through the mixing step (S103).

The mixture diluted through the above process not only removes the crab's unique fishy smell, but also maintains the antibacterial and sterilizing effects against E. coli, salmonella, and listeria, while reducing the amount of green tea extract and pine needle extract used in the crab pretreatment process. It plays a role in reducing costs.

At this time, if the content of the purified water is less than 800 parts by weight, the effect of reducing the pretreatment cost of the crab is negligible, and if the content of the purified water exceeds 3200 parts by weight, it has the effect of suppressing the fishy smell unique to the crab and reducing the risk of E. coli, salmonella, listeria, etc. This is undesirable because the antibacterial and sterilizing effects are excessively reduced.

In addition, the method of making crab paste using pre-processed crabs includes purified water, kelp, herbal medicine mixture, shiitake mushrooms, dipori, red pepper seeds, radish, green onion, onion, salted fish mixture, plum juice, garlic, ginger, rice wine, sweetener mixture, and bay leaves. A broth manufacturing step (S201) of mixing and heating to produce broth, a soy sauce seasoning solution manufacturing step (S203) of mixing the broth prepared through the broth manufacturing step (S201) with soy sauce, and the soy sauce seasoning solution manufacturing step (S203) Salinity control step (S205) of adjusting the salinity of the soy sauce seasoning solution to 1 to 1.5% by mixing purified water with the soy sauce seasoning solution prepared through the salinity control step (S205), salinity of the soy sauce seasoning solution whose salinity is adjusted through the salinity control step (S205) A heating step (S207) of heating to indicate 1.6 to 2.0%, a cooling step (S209) of cooling the soy sauce seasoning solution heated through the heating step (S207), and the soy sauce seasoning cooled through the cooling step (S209). A soy sauce maturation step (S211) of maturing the liquid, a crab maturation step (S213) of immersing and maturing the crab pre-treated through the crab pre-treatment method in the soy sauce seasoning solution matured through the soy sauce maturation step (S211), and the crab paste. It consists of a vacuum packaging step (S215) in which the crab prepared through the ripening step (S213) is vacuum-packed with a high-barrier film.

In the broth manufacturing step (S201), kelp, herbal medicine mixture, shiitake mushrooms, dipori, red pepper seeds, radish, green onion, onion, salted fish mixture, plum juice, garlic, ginger, rice wine, sweetener mixture, and bay leaf are mixed with purified water and heated. In the step of preparing broth, 10 to 20 parts by weight of kelp are mixed with 100 parts by weight of purified water and heated to a temperature of 75 to 85 ℃ to prepare kelp extract. Then, 20 to 40 parts by weight of Dipoly is added to the prepared kelp extract and 80 parts by weight are added. Difoli extract is prepared by heating to a temperature of 85°C, and the prepared Difoli extract is mixed with 4 to 12 parts by weight of herbal medicine mixture, 4 to 20 parts by weight of shiitake mushrooms, 0.5 to 5 parts by weight of red pepper seeds, 5 to 20 parts by weight of radish, and green onions. 4 to 20 parts by weight, onion 4 to 20 parts by weight, salted fish mixture 20 to 40 parts by weight, plum juice 4 to 20 parts by weight, garlic 4 to 20 parts by weight, ginger 4 to 20 parts by weight, rice wine 4 to 12 parts by weight, This is done by mixing 20 to 30 parts by weight of the sweetener mixture and 1 to 5 parts by weight of bay leaves and heating to a temperature of 95 to 100°C.

At this time, the herbal medicine mixture contains 4 to 12 parts by weight and is composed of angelica root, astragalus, astragalus, shepherd's root, wolfberry, cinnamon, licorice, shepherd's eye root, and jujube. It is preferable to mix in parts by weight of :1:1:1:1:1:1:1.

The herbal medicine mixture consisting of the above ingredients not only supplies various nutrients to the soy sauce seasoning solution, but also reduces the fishy smell of crab due to the unique scent of the herbal medicine and serves to provide crab with improved flavor. If the content is less than 4 parts by weight, the above effect is minimal, and if the content of the herbal medicine mixture exceeds 12 parts by weight, the above effect is not significantly improved, but the scent of the herbal medicine in the crab becomes too strong and the bitter taste increases, decreasing the preference. It is undesirable because it deteriorates.

In addition, 20 to 40 parts by weight of the above-mentioned salted seafood mixture is contained, and is used instead of salt to not only improve the salinity of the soy sauce seasoning solution, but also to further improve preference by imparting umami, including salted flounder, salted shrimp, salted cutlassfish, and salted sardines. It is preferable that it consists of two or more selected from the group consisting of.

If the content of the salted fish mixture is less than 20 parts by weight, the above effect is minimal, and if the content of the salted fish mixture exceeds 40 parts by weight, the above effect is not significantly improved, but the fishy smell or aroma unique to the salted fish increases excessively, reducing preference. It is undesirable because it degrades it.

In addition, the sweetener mixture contains 20 to 30 parts by weight, and is made by mixing 100 parts by weight of starch syrup with 20 to 50 parts by weight of a natural sweetener, the natural sweetener being fructo-oligosaccharide, xylose, fructose, stevia, xylitol, and erythritol. and allulose.

Since the sweetener mixture consisting of the above ingredients has a lower sugar content than sugar and provides excellent sweetness, it not only improves the preference of crab meat but also plays a role in improving the health of eaters.

The fructooligosaccharide is a non-digestible sugar that is not broken down by human digestive enzymes, so it is low in calories and has a relatively low glycemic index. In terms of health function, it is used as food for intestinal beneficial bacteria in the large intestine and plays the role of prebiotics. It acidifies the intestines and increases the solubility of minerals, promoting calcium absorption, and has functional properties such as improving serum lipids, preventing tooth decay, and ulcerative colitis.

In addition, the xylose is a component extracted from birch trees, corn stalks, etc., and has the effect of lowering the body's absorption rate of sugar components compared to white sugar. The crystalline fructose is a component distributed in large quantities in fruits and has an excellent sweetness even in small amounts, but has a low sugar content. Indicates the glycemic index. In addition, the stevia is sweetened with glycosides extracted from leaves, and can produce a sweetness about 300 times that of white sugar. It has almost no calories and has the effect of not affecting blood sugar levels. The xylitol is extracted from birch trees. It has an excellent sweet taste and plays a role in improving dental health.

In addition, the erythritol is manufactured by fermenting glucose extracted from corn, and although it is less sweet than white sugar, it has a low glycemic index and has beneficial effects on the human body. The allulose is a sugar present in figs or grapes, and has an excellent sweet taste. It is also effective in weight loss.

If the content of the sweetener mixture is less than 20 parts by weight, the above effect is minimal, and if the content of the sweetener mixture exceeds 30 parts by weight, the above effect is not significantly improved, and not only does the sweetness of the crab excessively increase, but also the crab This is undesirable because the viscosity of the sauce increases excessively and the preference decreases.

Therefore, the broth prepared through the above process contains glutamic acid extracted from kelp, inosinic acid extracted from dipori, guanylic acid extracted from shiitake mushrooms, etc., and exhibits excellent umami and flavor due to the synergistic action of glutamic acid and inosinic acid.

The soy sauce seasoning solution manufacturing step (S203) is a step of mixing soy sauce with the broth prepared through the broth manufacturing step (S201), and is preferably performed by mixing 98.5 to 284 parts by weight of broth with 100 parts by weight of soy sauce.

In addition, the salinity adjustment step (S205) is a step of adjusting the salinity of the soy sauce seasoning solution to 1 to 1.5% by mixing purified water with the soy sauce seasoning solution prepared through the soy sauce seasoning solution manufacturing step (S203). The soy sauce seasoning solution serves to prevent the crab from being overly salty even if the salinity increases to a certain extent through the heating process.

If the salinity of the soy sauce seasoning solution is less than 1% in the salinity control step (S205), the salinity of the soy sauce seasoning solution is too low, and the time of the heating step (S207) is excessively increased, resulting in an increase in the crab production time. If the salinity of the soy sauce seasoning solution exceeds 1.5%, the salinity of the soy sauce seasoning solution increases excessively at the same time as the soy sauce seasoning solution is heated, which may cause a problem in that the heating step (S207) cannot be sufficiently performed.

In addition, the heating step (S207) is a step of heating the soy sauce seasoning solution, the salinity of which has been adjusted through the salinity adjustment step (S205), so that the salinity is 1.6 to 2.0%. Through the heating step (S207), the soy sauce As the various ingredients contained in the seasoning liquid are heated, the active ingredients are eluted out, not only greatly improving the preference of the soy sauce seasoning liquid, but also, when the salinity of the soy sauce seasoning liquid is adjusted to 1.6 to 2.0%, deterioration of the crab is suppressed while the salty taste is excessively increased. As it does not, it is possible to provide crab with improved preference and preservation.

At this time, if the salinity of the soy sauce seasoning solution in the heating step (S207) is less than 1.6%, the above effect is minimal, and if the salinity of the soy sauce seasoning solution exceeds 2.0% in the heating step (S207), the above effect is greatly reduced. This is undesirable because the salty taste of the crab increases excessively without improving it.

Additionally, the cooling step (S209) is a step of cooling the soy sauce seasoning solution heated through the heating step (S207) to a temperature of 1 to 10°C.

If the temperature of the cooling step (S209) is less than 1℃, the maturing effect of the soy sauce seasoning solution performed in the soy sauce maturation step (S211) is minimal, and if the temperature of the cooling step (S209) exceeds 10℃, the This is undesirable because the soy sauce seasoning solution may deteriorate without significantly improving the effect.

In addition, the soy sauce aging step (S211) is a step of maturing the soy sauce seasoning solution heated through the cooling step (S209), and the soy sauce seasoning solution cooled through the cooling step (S209) is aged for 45 to 50 hours. It is desirable that it be done through a process.

The soy sauce seasoning solution aged for the above time can show a deep taste and further improve the preference of crab. If the maturation time of the soy sauce maturation step (S211) is less than 45 hours, the above effect is minimal, and the soy sauce maturation step (S211) has a slight effect. If the aging time of (S211) exceeds 50 hours, the above effect is not significantly improved and the soy sauce seasoning solution may deteriorate, so it is not desirable.

In addition, in the crab ripening step (S213), crabs pre-treated through the crab pretreatment method using the green tea extract and pine needle extract are immersed in the soy sauce seasoning solution matured through the soy sauce ripening step (S211) for 3 to 7 days. It consists of a maturation process, and at this time, it is preferable to immerse 50 to 70 parts by weight of the pretreated crab relative to 100 parts by weight of the soy sauce seasoning solution.

In addition, the vacuum packaging step (S215) is a step of vacuum packaging the crab prepared through the crab ripening step (S213) with a high-barrier film, and the crab prepared through the crab ripening step is coated with ethylene vinyl alcohol copolymer (EVOH). ) is preferably carried out through a process of vacuum packaging with a solid film made of. This vacuum packaging method is called ‘vacuum skin packaging method’.

As described above, the high barrier film made of ethylene vinyl alcohol exhibits an oxygen permeability of 0.9 to 3 cc per meter of film under the condition of an oxygen permeability of 1 atmosphere per day, making it a polyethylene (oxygen permeability of 2500 to 3000 cc) film or Because it has a much lower oxygen permeability than nylon (30 to 100 cc), crabs vacuum-packed with the above high-barrier film not only suppresses deterioration in texture and appearance quality, but also prevents microbial growth, rancidity, and protein decay in the crab. This occurrence can be suppressed, greatly improving preservation and shelf life.

Hereinafter, the physical properties of crab will be explained through examples, including the pretreatment method of crab using green tea extract and pine needle extract according to the present invention, the method of manufacturing crab using pretreated crab, and the manufacturing method.

<Preparation Example 1> Preparation of green tea extract

After mixing 1000 parts by weight of purified water with 100 parts by weight of green tea leaves and heating at a temperature of 100°C for 12 hours, centrifugation and No. 2 Green tea extract was prepared by filtering using filter paper and removing residual solids.

<Preparation Example 2> Preparation of pine needle extract

After mixing 1000 parts by weight of purified water with 100 parts by weight of pine needles and heating at a temperature of 100°C for 12 hours, centrifugation and No. 2 Green tea extract was prepared by filtering using filter paper and removing residual solids.

<Preparation Example 3> Preparation of pretreated crabs

A mixture was prepared by mixing the green tea extract prepared through Preparation Example 1 and the pine needle extract prepared through Preparation Example 2 in a ratio of 7:3 by weight, and then diluted by mixing 1600 parts by weight of purified water with 100 parts by weight of the prepared mixture. After that, crabs (blue crabs) were immersed in the diluted mixture for 20 minutes, then washed and dehydrated to prepare crabs pretreated with green tea extract and pine needle extract.

<Preparation Example 4> Preparation of broth

After mixing 15 parts by weight of kelp with 100 parts by weight of purified water and heating to a temperature of 80°C to prepare a kelp extract, 30 parts by weight of Defori was added to the prepared kelp extract and heated to a temperature of 85°C to prepare a Defori extract. 8 parts by weight of herbal medicine mixture (dang quai, astragalus, astragalus, goji berry, cinnamon, licorice, Chinese herb, and jujube mixed in a weight ratio of 1:1:1:1:1:1:1:1) to the Difoli extract, 12 parts by weight of shiitake mushrooms Parts by weight, 2.5 parts by weight of red pepper seeds, 12 parts by weight of radish, 12 parts by weight of green onions, 12 parts by weight of onions, 30 parts by weight of salted fish mixture (mixed salted flounder and salted shrimp at a ratio of 1:1 by weight), 12 parts by weight of plum juice, garlic 12 parts by weight of ginger, 8 parts by weight of rice wine, 25 parts by weight of sweetener mixture, and 3 parts by weight of bay leaves were mixed and heated to a temperature of 100°C to prepare broth.

<Preparation Example 5> Preparation of soy sauce seasoning solution

Soy sauce seasoning solution was prepared by mixing 100 parts by weight of soy sauce with 200 parts by weight of broth prepared through Preparation Example 4.

<Example 1>

After adjusting the salinity of the soy sauce seasoning solution to 1.25% by mixing purified water with the soy sauce seasoning solution prepared through Preparation Example 5, the soy sauce seasoning solution with the adjusted salinity was heated to a temperature of 95°C to reduce the salinity of the soy sauce seasoning solution. After adjusting the salinity to 1.8%, the soy sauce seasoning solution with adjusted salinity was aged at a temperature of 5°C for 48 hours, and then 60 parts by weight of crab pretreated through Preparation Example 3 was immersed in 100 parts by weight of the aged soy sauce seasoning solution. Then, it was aged for 5 days to prepare crab paste.

<Comparative Example 1>

100 parts by weight of soy sauce, 12 parts by weight of shiitake mushrooms, 30 parts by weight of depoly, 2.5 parts by weight of red pepper seeds, 12 parts by weight of radish, 12 parts by weight of green onions, 12 parts by weight of onions, 30 parts by weight of salt, 12 parts by weight of plum juice, 12 parts by weight of garlic After heating the soy sauce seasoning solution by mixing 12 parts by weight of ginger, 8 parts by weight of rice wine, 25 parts by weight of sugar, and 3 parts by weight of bay leaves, 100 parts by weight of the soy sauce seasoning solution was heated so that the salinity of the soy sauce seasoning solution was 1.8%. Gejang was prepared by immersing 60 parts by weight of crab.

<Comparative Example 2>

After adjusting the salinity of the soy sauce seasoning solution to 1.25% by mixing purified water with the soy sauce seasoning solution prepared through Preparation Example 5, the soy sauce seasoning solution with the adjusted salinity was heated to a temperature of 95°C to reduce the salinity of the soy sauce seasoning solution. After adjusting the salinity to 1.8%, the soy sauce seasoning solution with adjusted salinity was aged at a temperature of 5°C for 35 hours, and then crab was prepared by immersing 60 parts by weight of crab in 100 parts by weight of the aged soy sauce seasoning solution.

The content of the active ingredient contained in the green tea extract prepared through Preparation Example 1 and the pine needle extract prepared through Preparation Example 2 was measured and shown in Figures 4 to 5 below.

{However, the content of the active ingredient was measured using 8, 16, and 32 times the purified water dilution of the green tea extract prepared through Preparation Example 1, the raw solution of the pine needle extract prepared through Preparation Example 2, and 2, 4, and 8 times the dilution. Total polyphenol content was measured using purified water dilution.}

As shown in Figure 4 below, when three types of green tea leaves were used, the total polyphenol content of Green tea A of the green tea extract at each concentration was 21.98 ± 0.22, 13.60 ± 0.11, 7.06 ± 0.15 mg/L, Green tea For B, it was 23.59±0.26, 15.13±0.11, 7.90±0.07 mg/L, and for Green tea C, it was 22.74±0.19, 13.63±0.04, 7.36±0.03 mg/L.

In addition, as shown in Figure 5 below, when two types of pine needles were used, the total polyphenol content of Pine needle A at each concentration was 22.76 ± 0.29, 20.16 ± 0.21, 13.89 ± 0.23, and 8.21 ± 0.04 mg/L. In the case of Pine needle B, it was found to be 23.03±0.06, 20.27±0.10, 13.02±0.18, and 7.66±0.03 mg/L.

Among the five types of green tea and pine needle samples, the total polyphenol content of three green tea samples was confirmed to be approximately three times higher than that of the pine needle samples.

In addition, the antibacterial effect against pathogenic microorganisms of a mixture of 7:3 green tea extract prepared through Preparation Example 1 of the present invention and pine needle extract prepared through Preparation Example 2 was measured and shown in Figure 6 below, and the mixture The antibacterial effect on crab-derived bacteria according to the concentration was measured and shown in Figure 7 below.

As shown in Figures 6 to 7 below, the mixture consisting of the green tea extract prepared through Preparation Example 1 of the present invention and the pine needle extract prepared through Preparation Example 2 in a ratio of 7:3 by weight is derived from pathogenic microorganisms and crabs. It shows excellent antibacterial effect against bacteria, and it can be seen that the antibacterial effect is maintained even when diluted to various concentrations.

In addition, the antibacterial effect of a 7:3 mixture of the green tea extract prepared in Preparation Example 1 and the pine needle extract prepared in Preparation Example 2 was measured and shown in Figure 8 below.

{At this time, the antibacterial effect was achieved by separating microorganisms from the raw crab material, and the separated microorganism suspension was diluted to 10 ⁵ and then plated on LBA and cultured. .

In addition, the antibacterial effect was confirmed using a paper disc diffusion assay to confirm the antibacterial effect against three types of pathogenic microorganisms ( Listeria , Salmonella , and Escherichia coli ) and crab-derived general bacteria.}

As shown in Figure 7 below, the mixture of the green tea extract prepared through Preparation Example 1 and the pine needle extract prepared through Preparation Example 2 in a ratio of 7:3 contains three types of pathogenic microorganisms ( Listeria , Salmonella , and Escherichia coli ). Not only does it have an excellent antibacterial effect against common crab-derived bacteria, but it can be seen that the antibacterial performance is maintained even at low treatment concentrations.

In addition, the taste, texture, aroma (fishy smell), and overall preference of crab prepared through Example 1 and Comparative Examples 1 to 2 were measured and shown in Table 1 below.

{However, the taste, texture, aroma, and overall preference of crab were surveyed using a 5-point scale method among 50 test subjects, and then expressed as the average value.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the crab prepared in Example 1 of the present invention has superior taste, texture, and aroma compared to the crab prepared in Comparative Examples 1 and 2.

Therefore, the pretreatment method of crab using green tea extract and pine needle extract and the manufacturing method of crab using pretreated crab according to the present invention not only removes fishy odor by immersing in a mixture of green tea extract and pine needle extract, but also sterilizes various bacteria. Therefore, it provides crab sauce with excellent palatability and preservation properties.

S101 ; Green tea extract manufacturing steps
S103 ; mixing stage
S104 ; Dilution step
S105 ; Crab sterilization washing dehydration step
S201 ; Broth manufacturing stage
S203 ; Soy sauce seasoning solution manufacturing steps
S205 ; Salinity control stage
S207 ; Heating step
S209 ; Cooling stage
S211 ; Soy sauce maturation stage
S213 ; Crab ripening stage
S215 ; Vacuum packaging stage

Claims (13)

Green tea extract manufacturing step of producing green tea extract;
Pine needle extract manufacturing step of producing pine needle extract;
A mixing step of mixing the green tea extract prepared through the green tea extract manufacturing step and the pine needle extract prepared through the pine needle extract manufacturing step at a weight ratio of 7:3; and
It consists of a crab sterilization, washing and dehydration step of immersing the crab in the mixture prepared through the mixing step for 10 to 30 minutes and then washing and dehydrating the crab,
The green tea extract manufacturing step consists of mixing 100 parts by weight of green tea leaves with 900 to 1,100 parts by weight of purified water, heating at a temperature of 95 to 100 ° C. for 10 to 15 hours, and then centrifuging and filtering to remove residual solids. ,
The pine needle extract manufacturing step consists of mixing 900 to 1,100 parts by weight of purified water with 100 parts by weight of pine needles, heating at a temperature of 95 to 100 ° C. for 10 to 15 hours, and then centrifuging and filtering to remove residual solids. Pretreatment method of crab using green tea extract and pine needle extract.
delete delete delete In claim 1,
Between the mixing step and the crab sterilization washing dehydration step, a dilution step is further performed by mixing 800 to 3200 parts by weight of purified water with 100 parts by weight of the mixture prepared through the mixing step to dilute the green tea extract and pine needle extract. Pretreatment method for crabs used.
delete A broth production step of mixing purified water with kelp, herbal medicine mixture, shiitake mushrooms, defolia, red pepper seeds, radish, green onion, onion, salted fish mixture, plum juice, garlic, ginger, rice wine, sweetener mixture, and bay leaves to prepare broth;
A soy sauce seasoning solution manufacturing step of mixing the broth prepared through the broth manufacturing step with soy sauce;
A salinity control step of mixing purified water with the soy sauce seasoning solution prepared through the soy sauce seasoning solution manufacturing step to adjust the salinity of the soy sauce seasoning solution to 1 to 1.5%;
A heating step of heating the soy sauce seasoning solution, the salinity of which has been adjusted through the salinity adjustment step, to a salinity of 1.6 to 2.0%;
A cooling step of cooling the soy sauce seasoning liquid heated through the heating step;
A soy sauce aging step of maturing the soy sauce seasoning solution cooled through the cooling step;
A crab ripening step of immersing and maturing crabs pre-treated through the crab pre-treatment method according to any one of claims 1 and 5 in the soy sauce seasoning solution matured through the soy sauce ripening step; and
A method of manufacturing crab using pre-treated crab, characterized in that it consists of a vacuum packaging step of vacuum packaging the crab produced through the crab ripening step with a high barrier film.
In claim 7,
In the broth production step, 10 to 20 parts by weight of kelp are mixed with 100 parts by weight of purified water and heated to a temperature of 75 to 85 ° C to prepare a kelp extract. Then, 20 to 40 parts by weight of Dipoly is added to the prepared kelp extract and the mixture is heated to 80 to 85 ° C. Difoli extract is prepared by heating to a temperature of ℃, and the prepared Difoli extract is mixed with 4 to 12 parts by weight of herbal medicine mixture, 4 to 20 parts by weight of shiitake mushrooms, 0.5 to 5 parts by weight of red pepper seeds, 5 to 20 parts by weight of radish, and 4 to 12 parts by weight of green onions. 20 parts by weight, onion 4 to 20 parts by weight, salted fish mixture 20 to 40 parts by weight, plum liquid 4 to 20 parts by weight, garlic 4 to 20 parts by weight, ginger 4 to 20 parts by weight, rice wine 4 to 12 parts by weight, sweetener mixture A method of producing crab using pretreated crab, comprising mixing 20 to 30 parts by weight and 1 to 5 parts by weight of bay leaves and heating to a temperature of 95 to 100°C.
In claim 7,
The soy sauce seasoning solution manufacturing step is a method of producing crab using pretreated crab, characterized in that it is achieved by mixing 98.5 to 284 parts by weight of broth with 100 parts by weight of soy sauce.
In claim 7,
The herbal medicine mixture is a method of manufacturing crab using pre-treated crab, characterized in that it consists of angelica root, astragalus, round root, goji berry, cinnamon, licorice, orientalis and jujube.
In claim 7,
A method of manufacturing crab using pre-processed crab, characterized in that the salted fish mixture consists of two or more selected from the group consisting of salted flounder, salted shrimp, salted cutlassfish, and salted sardines.
In claim 7,
The sweetener mixture is made by mixing 20 to 50 parts by weight of natural sweetener with 100 parts by weight of starch syrup,
The natural sweetener is a method of producing crab using pretreated crab, characterized in that it consists of one or more selected from the group consisting of fructooligosaccharide, xylose, crystalline fructose, stevia, xylitol, erythritol and allulose.
In claim 7,
A method of manufacturing crab using pretreated crab, characterized in that the soy sauce maturation step is performed for 45 to 50 hours.

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