KR20160140291A - Functional Jeotkal, Salted and Fermented Seafood, and its manufacturing method - Google Patents

Abstract

The present invention relates to a functional fermented seafood having reduced preservation efficacy as low salt fermented seafood by reducing the use of salt of sodium component which is harmful to human body and producing seaweed by substituting salt of rattan extract having antimicrobial effect with a significantly lower sodium content. The first step is to select the fish for the fermented fish and to remove the water by washing the fish with 5% to 20% salt water. A second step of immersing the washed fish in an extract of rhusi mushroom to be salt; A third step of extracting the above-mentioned fish from which the salt has been removed to remove water and then aging; And seasoning with the seasoning after the aging, sterilized by far-infrared rays, and packaged.
According to the present invention, there is provided a fermented fermented seaweed extract according to the present invention, which has a low sodium content and low antioxidant activity, and is capable of lowering the sodium content and improving the preservation period And the shelf life of the fermented fish is increased.

Description

{Functional Jeotkal, Salted and Fermented Seafood, and its Manufacturing Method}

The present invention relates to a fermented salted fish and a method of preparing the same, and more particularly to a fermented salted fish having improved preservability by using a rattan extract.

Since the fermented seafood has distinctive flavor and flavor due to the free amino acids and low molecular peptides produced by the fermentation process and various aromatic components, it is a corrosion source suitable for the preference of the people of Korea and it is a source of protein, It occupies an important nutritional position. On the other hand, according to the results of various researches that the interest of modern people on health is increased and that highly salted foods may be harmful to the human body, the conventional salted salted fish having a salt concentration of 15 ~ 20% is changed into salted fish salted with 7 ~ 10% .

Salted fish, such as shrimp, anchovy, and squid, have been popularly used. Salted fish products, such as Shanxiang, Swordfish, and Mandarin, have been partially used. It is classified into five kinds such as salted fish, salted fish, salted fish, salted fish, salted fish, salted fish, salted fish, salted fish, Furthermore, in order to give palatability and ease of use to the fermented seafood product, which is conventionally used only as a simple sink, there is an increase in the form of seasoned seafood containing red pepper powder, garlic, and seasonings. However, since the initial contamination of microorganisms is high in these spices, the hydrolysis of the final product occurs due to the action of the enzymes and microorganisms inherent to salted fish, resulting in unstable quality and low preservability. Also, as the distribution process is diversified, the products that are returned due to the deterioration in the distribution process are also considerable, resulting in huge economic losses. Therefore, it is urgent to develop a natural preservative that can be applied to the seafood product.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems occurring in the prior art, and it is an object of the present invention to reduce the use of salt of sodium component harmful to the human body, And a method for producing the same.

In order to accomplish the above object, the present invention provides a method for removing seaweed, comprising the steps of: selecting fish for salted fish; washing the salted fish with 5% to 20% brine; A second step of immersing the washed fish in an extract of rhusi mushroom to be salt; A third step of extracting the above-mentioned fish from which the salt has been removed to remove water and then aging; And seasoning with the seasoning after the aging, sterilized by far-infrared rays, and packaged.

The method may further include adding salt of 8 to 20 parts by weight to the total weight of the raw fish in advance of the step of immersing the fish extract in the second step.

The rhusi extract is pulverized by adding 30 to 50 parts by weight of a solvent to 100 parts by weight of a material selected from the group consisting of fruit, leaves, branches, stems and roots of rhusi than one or more selected materials.

In addition, the rattan extract may be obtained by adding 50 to 500 parts by weight of a solvent to 100 parts by weight of rhusi fruit material selected from the group consisting of fruit, leaves, branches, stems and roots of one or more ruminants.

The method may further include the step of sterilizing the washed fish for the fermented fish by the first step by irradiating microwaves.

In addition, the present invention can be achieved by a functional fermented fish produced by the above-mentioned production method.

According to the present invention, there is provided a fermented fermented seaweed extract according to the present invention, which has a low sodium content instead of a large amount of salt, and which is capable of lowering the sodium content and improving the preservation period And the shelf life of the fermented fish is increased.

In addition, by sterilizing the raw material by a microwave irradiation method, it is hygienic and the preservation period is improved.

1 is a flowchart illustrating a process for manufacturing a salted pickled fish according to the present invention.
FIG. 2 is a flowchart illustrating a process of manufacturing a salted pickle according to another embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention.

FIG. 1 is a flow chart illustrating a process of manufacturing a salted fish according to the present invention, and FIG. 2 is a flowchart illustrating a process of manufacturing salted fish according to another embodiment of the present invention.

As shown in FIG. 1, the process for manufacturing the fermented fish meal according to the present invention comprises: a first step of selecting fish for fermentation, washing the fermented fish with 5% to 20% brine to remove water; A second step of immersing the washed fish in an extract of rhusi mushroom to be salt; A third step of extracting the above-mentioned fish from which the salt has been removed to remove water and then aging; And a fourth step of sterilizing and sterilizing with the far-infrared rays seasoned with the seasoning after the aging.

Each step will be described in detail as follows.

Step 1 (S1)

Fishes for salted fish have been used in a variety of popular fish species such as sardines, shrimps, anchovies, squid, early, urchins, These raw fish are selected and washed with 5% to 20% salt water to remove contaminants, bacteria and pollutants. The process of putting in salt water and taking out can be repeated several times.

The fish for the fermented fish washed by the first step (S1) further includes a step of sterilizing the raw material by the microwave irradiation method. The washed material is transferred through a conveyor inline automation machine to the microwave sterilizer, and the microwave is irradiated to the raw material. Microwave sterilizer has the effect of sterilizing harmful bacteria including E. coli, and ultraviolet sterilizer has to raise the temperature to increase the sterilization effect. In this case, there is a side effect that food coloring occurs or burns. Unlike ultraviolet sterilizer, Because it is sterilized at low temperatures, it has the advantage of preserving natural color. Sterilization is carried out by using a microwave sterilizer composed of a microwave generator, a plasma lamp, a waveguide, a storage chamber and a microwave screening net. In particular, the microwave generator is selected from various microwave generators such as a magnetron and a klystron, and is directly irradiated onto the conveyor. When the microwave generator is piled up, it is preferable to use a magnetron having a high permeability of microwaves.

Step S2 (S2)

Next, the washed fish is immersed in the rusks extract to be converted.

The rhusi extract extracts rhusi extract from one or more raw materials selected from the group consisting of stem, leaf stem, leaf, fruit, and root collected from rhusi.

Rhus Javanica Linne is also known as a hornblende tree or a rhododendron tree. Rhusme belongs to a lacquer tree, but unlike a lacquer tree, it is not toxic. The thick branches are sparse and the small branches have yellowish brown hairs. Leaves are alternate phyllotaxis of 7-13 small leaves. Small leaf is ovate with coarse sawtooth and brown hairs on the back. The flower is white with yellowish color and the flower has hair on the ears. The fruit is an oblique ball shaped droupe with a reddish yellowish color and a white substance on the surface of the fruit like salt. When the fruit is ripe, the powder which is attached to white is salty, but it is salty.

The rhusin used in the present invention may be selected from among stem, leaf stem, leaf, fruit and root. Since the white matter on the surface of the fruit gives a salty taste, it is effective to use the fruit to give the salty taste of the salt while the sodium content is low. However, the fruit is limited in harvesting time and yield, and extracts the active ingredient of rhus chinensis by using stem, leaf stem, leaf, and root of rhusm. It is possible to extract active ingredient of rhusjon from stem, leaf stem, leaf, root, and fruit of rhusm.

These rusk materials can be used directly for extracting the active ingredient, but dry extraction of water removes active ingredients of rhusin.

The extract of the present invention may be prepared by a method of producing a plant extract, and specifically extracting the extract by a method such as a cold extraction method, a warm extraction method, a solvent extraction method or a hot water extraction method, and the extraction apparatus may be an ultrasonic pulverizing extractor, Equipment and so on. The extracted extract can then be further fractionated with a solvent selected from the group consisting of hexane, methylene chloride, acetone, ethyl acetate, ethyl ether, chloroform, water and mixtures thereof. The thus-prepared extract or the fraction obtained by performing the fractionation process may be filtered, concentrated or dried to remove the solvent, and may be subjected to both filtration, concentration and drying. Specifically, the filtration can be performed using a filter paper or a vacuum filter, and the concentration can be reduced by using a vacuum concentrator, for example, a rotary evaporator. The drying can be performed by, for example, freeze drying.

The extracts of rhusi extract according to the present invention were extracted by solvent extraction and extracted with hexane, ethyl acetate, methanol and ethanol as solvents. Dried, and pulverized to prepare a raw material. A solvent of 5 wt% based on the total weight of the raw material was added, and the mixture was extracted through a reflux condenser for 3 hours on a water bath at 75 ° C. Filtration And concentrated with a rotary vacuum evaporator to obtain an extract. The chloroform fraction was fractionated with chloroform and the fractions were fractionated with ethyl acetate, butanol and water (H ₂ O). The fractions were concentrated on a rotary vacuum evaporator at 45 ° C in a water bath to prepare rhusi extract.

menstruum Extraction rate (%) Hexane 7.70 Ethyl acetate 8.60 Methanol 14.53 Ethanol 11.20

Table 1 shows the extraction yield of each solvent. When methanol and ethanol solvents having high polarity were used, the extraction rate was high. Methanol was the highest at 14.53%, followed by ethanol at 11.20%, and ethyl acetate and hexane showed relatively low extraction yields.

In addition to the solvent extraction method, the ruschii extract according to the present invention may be prepared by adding water in an amount of 4 to 8 parts by weight based on the total weight of raw materials to one or more raw materials selected from the group consisting of stem, leaf stem, leaf, It is preferable to extract it.

In order to extract the effective components sufficiently from rhusi, hot water is extracted at high temperature of 130 ℃ ~ 150 ℃. If the temperature is less than 130 ° C, the active ingredient is not sufficiently extracted, and if the temperature is more than 150 ° C, the time is shortened but the efficiency is decreased. The pressure is preferably in the range of 2 to 5 kg / cm < 3 >. These high pressures weaken the plant wall of rhus wood and increase the extraction efficiency, so the yield of extracting the active ingredient is low at low pressure.

In another embodiment of the present invention, the rhusi extract is dried and pulverized to prepare a dried sample. The dried sample is added to hot water and extracted to obtain a crude extract. The crude extract is then concentrated under reduced pressure to prepare a crude extract . The obtained rattan extract can be stored in a deep freezer until use. The rattan extract can be obtained by completely removing moisture through concentration and lyophilization of the obtained extract, and the rattan extract that has completely removed the moisture can be used in the form of powder, or the powder can be dissolved in distilled water or a common solvent have.

Alternatively, the rattan extract may be prepared by adding 30 to 50 parts by weight of water to 100 parts by weight of a material selected from the group consisting of fruit, leaves, branches, stems and roots, and removing the suspension.

Alternatively, the rattan extract may be obtained by adding 50 to 500 parts by weight of a solvent to 100 parts by weight of a selected one or more rhexin materials selected from the group consisting of fruit, leaves, branches, stems and roots of rhusin, and extracting with shaking and filtering.

Table 2 shows the results of plasma spectroscopic analysis of the rusks extract used in the present invention. The rhusi extract was analyzed by inductively coupled plasma spectrophotometry. The rusk extract was pretreated with nitric acid and hydrogen peroxide and analyzed by acidic decomposition on a hot plate.

Name of sample Analysis result by analysis element (㎎ / ℓ) As Be Ca CD Co Cr Cu Fe Li Mg sample X X 117 X X 0.022 0.728 1.72 0.035 81.4 Name of sample Mn Mo Ni Pb Sb Se Sr Ti Tl Zn sample 1.69 X 0.026 X 0.057 X 0.976 0.013 X 0.899 Name of sample V K Si Al B Ba Na Ag S P sample X 2052 23.5 4.51 0.706 1.12 22.3 X 42.5 52.3

As can be seen from Table 2, the rusks extract contains inorganic minerals such as calcium, magnesium, manganese, nickel, zinc, aluminum, sodium and phosphorus, which can be a mineral source necessary for the human body. On the other hand, sodium is 22.3mg per liter, which is very insignificant considering that sodium in seawater is 100000mg per liter. Rousseau salt according to the present invention exhibits salty taste, but has almost no sodium component.

The washed fish is immersed in the rhusi extract to be salt. Instead of a large amount of salt, it is possible to lower the sodium content by preparing the fermented seaweed extract by immersing the fermented raw material in the rattan extract having low sodium content and antibacterial activity.

2 ' step S2'

The method further includes a step of adding 8-20 parts by weight of salt to 100 parts by weight of the total weight of the raw fish prior to the step of immersing in the rhusin extract in the second step. It is generally known that the rate and amount of salt infiltration to the fermented raw materials during fermentation depends on the amount of salt, salting temperature, and so on. That is, the higher the salt concentration, the higher the initial salinity increase rate is, because the osmotic pressure increases in proportion to the concentration, so that the penetration rate of the salt into the raw meat texture increases and the concentration in the relatively distilled juice increases. In addition, the higher the salt concentration, the greater the salinity difference between the solids and the effluent is because the binding force of the salt and the salt does not increase proportionally with the salt concentration. The salt solution is formed in the food by the infiltration of the salt, It creates a colloidal solution which absorbs moisture again because of its high osmotic pressure. However, it has been reported that as the salt infiltration increases, the solubility of the protein decreases as the salt concentration of the raw fish meat increases, and the absorption of moisture is stopped because salting occurs. In order to adjust the salinity of the low salted pickles to 8 ~ 10%, salinity of the salting and maturing stages should be kept about 10 ~ 12% and 9 ~ 11%, respectively, taking into consideration the ingredients and composition. In order to adjust the salinity of the seaweed solid to 10-12%, the salt concentration should be over 13%. Therefore, the present invention further includes a step of adding 8-20 parts by weight of salt to 100 parts by weight of the total weight of the raw fish. When 8 parts by weight of salt is mixed with 100 parts by weight of the total weight of raw fish, 20% Compared to incorporating a relatively long time must be salted. When about 13% of salt was added, the salinity of the raw fish solids reached the salinity equilibrium by reducing the water activity after about 2 hours.

On the other hand, it is preferable that the temperature is maintained at 20 캜 or lower, and microorganisms may proliferate and deteriorate when the temperature is higher than 20 캜.

The effluent after salting contains salt soluble proteins, extracts, vitamins, and salts. However, even if the salted out effluent is removed, the effluent is not removed due to the loss of the sensory quality of the fermented seafood. The efficiency due to degradation can be improved.

Step S3 (S3)

Next, the above-mentioned fishes are removed, and the water is removed and then aged. When aged, Brix increases and pH decreases. It can be aged from 1 day to 60 days. Aging aging shortens the ripening period. It is preferable that aging is carried out in a state in which contact with initial oxygen is blocked since microbial growth occurs during aging. The free amino acids are increased during the fermentation process, and the kinds of free amino acids are different according to the raw fish. The free amino acids of glutamin acid, arginine, proline, leucine and glutamin acid and alanine were increased in the case of Chang Ranjang.

Step S4 (S4)

After the aging, seasoned with seasoning, sterilized by far-infrared rays, and packed to produce a functional fermented seafood.

Seasonings can be produced and seasoned in a variety of ways, depending on the raw fish and consumer preferences. It is preferable to use sterile red pepper powder as a main spice. In addition, fragrance ingredients such as sorbitol, garlic, and ginger are used.

On the other hand, seasoned salted seafood is sterilized by far infrared rays and packed to produce seafood.

Comparative Example  One

The raw squid was removed from the squid, and the skin and the viscera were removed. The squid was soaked in 20% saline for 1 hour, and then the water was removed. The raw fish squid was removed, the water was removed, cut to a suitable size, and aged in a 5 ° C aging room for 3 days. After aging, sauce containing red pepper powder, garlic, sugar, sodium glutamate, sorbio acid, salt, and vitamin C was prepared and mixed with aged raw squid, sterilized by far infrared rays, and sealed in a packaging container.

Example  One

The broiler chrysanthemums were prepared by weighing 10 kg of broiler chrysanthemum, and 1 kg of salt was mixed thoroughly, stored at 5 ° C for 24 hours, and then parasites and contaminants were removed. Next, the straw was immersed in 13% brine for 30 minutes, then taken out to remove water, and then immersed in rusk extract, stirred at 10 rpm for 2 hours, and the produced effluent was removed. The frozen raw broth was removed, the water was removed, and the broth was cut to a suitable size and aged for 30 days in a 5 ° C aging room. After aging, spices containing red pepper powder, garlic, sugar, sodium glutamate, sorbio acid, salt and vitamin C were prepared, sterilized by the far infrared ray, and sealed in a packaging container.

Example  2

The raw squid was removed from the squid, and the squid was immersed in 13% brine for 30 minutes, then the water was removed, and the squid was immersed in the rusk extract for 2 hours. The raw fish squid was removed, the water was removed, cut to a suitable size, and aged in a 5 ° C aging room for 3 days. After aging, sauce containing red pepper powder, garlic, sugar, sodium glutamate, sorbio acid, salt, and vitamin C was prepared and mixed with aged raw squid, sterilized by far infrared rays, and sealed in a packaging container.

Conservation test of fermented seafood

Each of the fermented fish according to Comparative Example 1 and Example 2 was put in a sealed container, and the stopper was closed. The end portion of the stopper was wrapped with an adhesive film, and the stopper was opened every day while storing at 20 ° C to confirm the smell. In the case of Comparative Example 1, four days of alteration occurred, but in the case of Example 2, the fermentation occurred in only eight days.

In case that the fermented seaweed extract is immersed in the rhusin extract according to the present invention to produce the fermented seafood, the shelf life of the fermented seafood product is extended as compared with the fermented seafood produced by the conventional method.

S1: first step S2: second step
S2 ': the second step S3: the third step
S4: Step 4

Claims (8)

The first step is to select the fishes for the fermented fishes and wash them with 5% to 20% salt water to remove the water.
A second step of immersing the washed fish in an extract of rhusi mushroom to be salt;
A third step of extracting the above-mentioned fish from which the salt has been removed to remove water and then aging; And
And a fourth step of sterilization and packaging after seasoning with the seasoning after the aging.
The method according to claim 1,
Further comprising the step of adding 8-20 parts by weight of salt to 100 parts by weight of the total weight of the raw fish prior to the step of immersing in the rush extract of the second step.
The method according to claim 1,
The rhusi extract is prepared by separately extracting the supernatant by adding ethanol or methanol in an amount of 5 to 10 wt% based on the total weight of the raw material to one or more raw materials selected from the group consisting of stem, leaf stem, leaf, By weight.
The method according to claim 1,
Wherein the rattan extract is added with one or more raw materials selected from the group consisting of stem, leaf stem, leaf, fruit, and root collected from the rhusi, and water is extracted in a ratio of 4 to 8 by weight based on the total weight of the raw material to perform hot water extraction. Gt;
The method according to claim 1,
Wherein said rattan extract is pulverized by adding 30 to 50 parts by weight of a solvent relative to 100 parts by weight of a material selected from the group consisting of fruit, leaves, branches, stems and roots of rhusin, Gt;
The method according to claim 1,
Wherein said rattan extract is added with 50 to 500 parts by weight of a solvent relative to 100 parts by weight of a selected one or more rusks selected from the group consisting of fruit, leaves, branches, stems and roots of rhusin, and extracted with shaking and filtered. .
The method according to claim 1,
Further comprising the step of sterilizing the washed fish for the fermented fish by the first step by irradiating microwaves.
A functional fermented fish meal produced by the method according to any one of claims 1 to 7.

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