KR100473431B1 - Method for processing a kochujang-gulbi with polyphenols and product therefore - Google Patents

Abstract

The present invention relates to a method for producing red pepper paste oyster with polyphenols, and more specifically, to infiltrating polyphenols extracted from green tea leaves at an early stage, and then separating only premature flesh from them, By immersing in the concentration of ethyl alcohol, it removes lipids in oyster meat, removes causes of rancidity of oysters, removes fishy and acid odors of oysters, as well as removes oyster meat in polyphenol liquid, an antibacterial and antioxidant substance extracted from green tea, By adding red pepper paste and garlic juice, it is possible to prevent the rancidity and fat deterioration of fat during processing by mixing, fermenting and ripening. After grinding green tea leaves, ground green tea leaves and water 1 : Mixing at a weight ratio of 2 to 4 and stirring in a constant temperature water bath at 60 to 90 ° C. for 2 to 4 hours to elute the polyphenol (S1); Filtering the eluted polyphenol solution by rotating at 5,000 to 10,000 rpm for 20 to 40 minutes using a centrifuge (S2); Dipping a low tide in the filtered polyphenol liquid or high pressure spraying the filtered polyphenol liquid into a low tide to allow the polyphenol to penetrate into the low tide (S3); Separating the premature flesh in the low tide penetrated polyphenol (S4); Immersing the separated premature flesh in 10 to 40% ethyl alcohol for 20 to 30 minutes (S5); Drying the soaked premature meat (S6); Mixing dried oyster meat and the filtered polyphenol solution at a weight ratio of 1 to 3 to 10 to prepare oyster juice (S7); 5 to 17% by weight of the prepared oyster juice, 8 to 28% by weight of the dried oyster meat and 55 to 87% by weight of kochujang and mixing while applying a predetermined heat (S8); 90.1 to 99.9% by weight of red pepper paste mixed with garlic juice 0.1 to 3.0% by weight (S9); And a fermented and aged step of fermenting and ripening oyster meat mixed with garlic juice using a thermostat (S10).

Description

Method for preparing kochujang oyster with polyphenols and its oysters {Method for processing a kochujang-gulbi with polyphenols and product therefore}

The present invention relates to a method for producing red pepper paste oyster with polyphenols, and more specifically, to infiltrating polyphenols extracted from green tea leaves at an early stage, and then separating only premature flesh from them, By immersing in the concentration of ethyl alcohol, it removes lipids in oyster meat, removes causes of rancidity of oysters, removes fishy and acid odors of oysters, as well as removes oyster meat in polyphenol liquid, an antibacterial and antioxidant substance extracted from green tea, By adding red pepper paste and garlic juice, mixing, fermenting, and aging can prevent the deterioration of fat and rancidity during processing, and because they do not prefer oysters due to their characteristic fishy smell, wild scent, and astringent taste. Children and young people can enjoy eating without refusal, while the demand grows and the consumption of oysters is promoted. Improve party fishermen and processors incomes, employment, etc. it would have been generated to activate the local economy.

The reference fish catched a lot in the southwestern coast of Korea is a white flesh fish that is low in fat and rich in protein and contains various amino acids and minerals. To preserve food for a long time, salted or pickled dried foods were stored for a long time to improve their shelf life.

However, the above-mentioned oysters are traded in a dried state in the sea breeze, and each household is edible by simply applying heat to the oysters, so that they are rotted due to the intestines and undigested contents present in the abdominal cavity of the oysters during drying. There is a problem that fishy and rancidity occur easily, and when oysters are stored for a long time, fat contained in meat is discharged to the outside of the body early, oxidized by oxygen in the air, and the color of oysters changes and taste. There was a problem such as bringing down the.

In order to solve this problem, Korean patent registration No. 1996-16571, 'Method for producing red pepper paste oyster' is first fermented for about 20 days by mixing early with red pepper paste, and then fermented twice for about 30 days in fresh red pepper paste. The storage of oysters was improved by suggesting the storage method above ℃, but the condition that fermented kochujang was not suitable at 4 ℃ was difficult to ripen, and the smell of fatty oysters of oysters could not remove the astringent taste. There was a problem such as the explosion of the container and the occurrence of mold due to post-fermentation at room temperature. Another patent application method of 'Gochujang oyster preparation' of Korean patent registration No. 276790 removes the head and scales of oysters to increase the yield of oysters. After freeze-pulverizing at -30 ℃ and dried to have 10-40% moisture, red pepper paste and additives were mixed and aged. Gulbi can feel the unique taste shorter courses are broken down into amino acids by just freeze after salting was not without problems such as not to remove the fat.

Accordingly, an object of the present invention is to infiltrate the polyphenols extracted from green tea leaves early, and then prematurely salvage therefrom to solve all the problems with the conventional method of preparing kochujang oyster, which could not improve the shelfability and aesthetics of oysters. By separating the isolated early flesh into a certain concentration of ethyl alcohol to remove the lipids in the oyster meat to remove the cause of rancidity of oysters, as well as to remove the fishy and acid odor of oysters, as well as antibacterial and antioxidant properties extracted from green tea Method of manufacturing red pepper paste oyster with polyphenols to prevent rot of fat and deterioration of bacteria during processing by putting oyster meat, red pepper paste and garlic juice into the polyphenol liquid as a substance. And to provide the gulbi.

The method for producing red pepper paste oyster with the polyphenol of the present invention for achieving the above object and the gulbi is, after grinding the dried green tea leaves mixed with the ground green tea leaf and water 1: 2 to 4 weight ratio and 60 to Stirring in a constant temperature water bath at 90 ° C. for 2 to 4 hours to elute the polyphenol (S1); Filtering the eluted polyphenol solution by rotating at 5,000 to 10,000 rpm for 20 to 40 minutes using a centrifuge (S2); Dipping a low tide in the filtered polyphenol liquid or high pressure spraying the filtered polyphenol liquid into a low tide to allow the polyphenol to penetrate into the low tide (S3); Separating the premature flesh in the low tide penetrated polyphenol (S4); Immersing the separated premature flesh in 10 to 40% ethyl alcohol for 20 to 30 minutes (S5); Drying the soaked premature meat (S6); Mixing dried oyster meat and the filtered polyphenol solution at a weight ratio of 1 to 3 to 10 to prepare oyster juice (S7); 5 to 17% by weight of the prepared oyster juice, 8 to 28% by weight of the dried oyster meat and 55 to 87% by weight of kochujang and mixing while applying a predetermined heat (S8); 90.1 to 99.9% by weight of red pepper paste mixed with garlic juice 0.1 to 3.0% by weight (S9); And fermenting and ripening oyster meat mixed with garlic juice using a thermostat (S10).

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings such that those skilled in the art can easily implement the present invention.

1 is a manufacturing process diagram of kochujang oyster with the polyphenol of the present invention, the composition is polyphenol elution (S1), polyphenol liquid filtration (S2), polyphenol infiltration (S3), premature meat separation (S4) , Premature saliva alcohol immersion (S5), premature saliva dry (S6), oyster juice production (S7), kochujang mixture (S8), garlic juice mixture (S9) and oyster meat fermentation, aging step (S10).

First, the dried green tea leaves are ground and then the ground green tea leaves and water are mixed and stirred in a constant temperature water bath to elute the polyphenol (S1), but the temperature of the constant temperature water bath at the time of elution (S1) is less than 60 ° C or exceeds 90 ° C. If it is difficult to extract polyphenols from the ground green tea leaves, it is preferable to set it at 60 to 90 ° C. If the amount of water added is less than 2 times, the polyphenols are difficult to elute. If the mixture is mixed at a weight ratio of -4 and the elution time is less than 2 hours, the elution is not terminated. If the elution time is more than 4 hours, the productivity is lowered.

After eluting the polyphenol (S1), the eluted polyphenol solution was separated by rotating for 20 to 40 minutes at 5,000 to 10,000 rpm using a centrifugal separator, and the residue was filtered (S2) using a filter paper or gauze. Obtain a liquid.

The above polyphenol is a generic term for plant components having several phenolic hydroxyl groups in the molecule, and it is known that the polyphenol is present in the fourth most after the dietary fiber components such as cellulose, hemicellulose, and lignin. It is effective in preventing hypertension, inhibiting diabetes, preventing atherosclerosis, releasing heavy metals, anticancer, and removing odors.

When the polyphenol solution is prepared (S2), the polyphenol solution is immersed in the prepared polyphenol solution or the high pressure spraying the filtered polyphenol solution into the low tide to allow the polyphenol to penetrate the low tide (S3), Depending on the temperature, dipping, spraying, or a combination of the above two methods allows the operation to proceed smoothly without falling the freshness.

When the polyphenol penetrates into the low tide (S3), it is dried by a sea breeze or blower, and the head, skin, bones, internal organs, etc. are removed from the dried low tide to separate only the premature meat, which is a edible female (S4), and then the separated early The meat is immersed in 10 ~ 40% ethyl alcohol for 20-30 minutes (S5) to elute fat and remove fishy smell.

If the concentration of ethyl alcohol is less than 10%, eluting fat is difficult, and if it exceeds 40%, it is not economical, so that the fat is not eluted without diminished productivity by immersing in 20 to 30 minutes at a concentration of 10 to 40% Allow fishy smells to be removed as well.

After removing the fat and fishy smell of premature meat, the premature meat dipped in ethyl alcohol is dried (S6), but the moisture content is 10 to 40% to improve the taste and productivity of the premature meat, and the drying method is not limited. .

After drying the premature meat (S6), the dried oyster meat and the filtered polyphenol liquid 1: 1: 3 to 10 by weight to prepare a mixture of oyster juice (S7).

At this time, if the blending ratio of the dried premature meat and the filtered polyphenol liquid is less than 1: 3 weight ratio, the step (S8) of mixing kochujang is not easy, and if it exceeds 1: 10 weight ratio, the taste is reduced, so 1: 3 to 10 parts by weight, and when mixing dried dried flesh and the filtered polyphenol solution (S7), the oyster juice, ginseng extract, plum extract, Deodeok extract or Ogapi extract is selected from 1.0: 0.1 ~ Mixing by 5.0 weight ratio can improve nutrition, aesthetics, etc. more.

When the mixing ratio between the oyster juice and various extracts is less than 1.0: 0.1 weight ratio, the effective ingredient content of the extract is small and the effect is insignificant, and when the ratio exceeds 1.0: 5.0 weight ratio, the oyster juice is a small amount to prevent the corruption of oysters or not Since it is difficult to improve the ratio, the ratio is preferably 1.0: 0.1 to 5.0 by weight.

After preparing oyster juice (S7), the dried oyster juice and kochujang were added to the prepared oyster juice and mixed with a predetermined heat (S8), but the compounding ratio of the oyster juice was 5% by weight. If it is less than%, the polyphenol becomes a small amount and its effect is insignificant, and if it exceeds 17% by weight, it is not economical because it is excessive. If the mixing ratio of kochujang is less than 55% by weight, the taste of oyster is not improved. As a result, the aesthetics are impaired, so it is preferable to use 5 to 17% by weight of oyster juice, 8 to 28% by weight of oyster meat and 55 to 87% by weight of red pepper paste.

Kochujang is mixed with oyster meat (S8), and then a small amount of garlic juice is mixed (S9), followed by fermentation and ripening (S10) using a thermostat to discharge the gas.

At this time, the mixing ratio of the garlic juice, to mix the oyster meat oyster meat 97.0 to 99.9% by weight of garlic juice 0.1 to 3.0% by weight (S9) to remove the fishy smell of oysters, the garlic juice compounding ratio of 0.1 weight If it is less than%, it becomes a small amount, and the effect is insignificant. If it exceeds 3.0% by weight, it becomes excess and damages the taste, so that it is 0.1 to 3.0% by weight. It is preferable to ferment and mature for 3 months, but it should be properly adjusted according to the size and freshness of the oysters.

The production method of Kochujang oyster with polyphenol added to the present invention as described above and its oyster, by eluting the lipid contained in oyster with ethyl alcohol and penetrating the polyphenol with oyster meat by the antioxidant and antibacterial action It inhibits the action of bacteria and fungi, and removes astringent taste, irritating smell, and fishy smell.

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

(Example)

After grinding the dried green tea leaves, the ground green tea leaves and water were mixed at a weight ratio of 1: 2 and stirred for 3 hours in a constant temperature water bath at 90 ° C. to elute the polyphenols. After rotating for 30 minutes at rpm and filtering, the low water was immersed in the filtered polyphenol liquid.

Isolate the early saliva from polyphenol-infiltrated low tide and soak the isolated early saliva in 20% ethyl alcohol for 20 minutes, dry it, mix the dried oyster meat and the filtered polyphenol solution in a 1: 5 weight ratio. Oyster juice was prepared by.

10 wt% of oyster juice prepared as described above was added 20 wt% of early meat cut to a certain size and 70 wt% of red pepper paste and mixed while applying a predetermined heat, and then mixed with red pepper paste 99% by weight of garlic juice. 1.0% by weight of the mixture was fermented and aged for 2 months.

(Comparative Example)

Early saliva was isolated from the low tide, which was marinated for 6 hours with sun salt from which the water was removed.

Table 1 shows the results of the measurement of the antimicrobial and antioxidant effects of the Examples and Comparative Examples, the peroxide value of the Example was reduced by 2.7 times and the thiobarbituric acid value was 6.7 times, the number of viable cells was 3.1 times, lipids 2.0 times decreased respectively. Could know.

Antibacterial and Antioxidant Effect Measurement Results of Examples and Comparative Examples division POV (meq / kg) TBARS (μmole / kg) Viable cell count (CFU / g) Lipid (%) Example 14.26 0.615 17,000 1.01 Comparative example 38.47 4.147 53,000 2.04

Table 2 shows the results of the sensory test of the texture of the Example and Comparative Example by a five-step symbol scale method.

Sensory test results of Examples and Comparative Examples division Example Comparative example flavor 4.8 3.8 smell 4.7 3.5 Organization 4.2 4.0 Symbol 4.8 3.4 Evaluation symbol: 1. I hate it very much. 2. I usually hate it. 3. I don't like it or hate it. 4. Normally good 5. Very good. ※ panel member: 15 people

As can be seen in Tables 1 and 2, the oysters prepared by the manufacturing method of the present invention were found to be better in taste, smell, preference than the traditional oysters, and peroxide and thiobarbi due to the degree of rancidity of fats. The number of nucleosides decreased by 2.7-6.7 times and the growth of bacteria also decreased by 3.1 times.

Although the present invention has been described as described above only in the embodiment, it is not necessarily limited thereto, and various modifications may be made without departing from the scope and spirit of the present invention.

As can be clearly seen from the above description, according to the method for preparing red pepper paste oyster with the polyphenol of the present invention, and the oyster fertilizer, the polyphenol extracted from the green tea leaf is infiltrated at an early stage, and then only the premature flesh is separated therefrom, Immersed in a certain concentration of ethyl alcohol to remove the lipids in the oyster meat to remove the cause of rancidity of oysters and to remove the fishy and acid odor of oysters, as well as to the polyphenol liquid, an antibacterial and antioxidant substance extracted from green tea By mixing, fermenting and ripening meat, red pepper paste and garlic juice, it is possible to prevent the deterioration of fat and rancidity during the processing, and the oyster is preferred due to the characteristic fishy, wild scent, astringent taste of oysters. Children and young people who did not enjoy their meals can be eaten without refusal. As it progresses, the income level of production fishermen and processors rises, and the creation of employment is generated, which can activate the local economy and provide various useful effects such as satisfying the purchasing needs of various consumers.

1 is a manufacturing process diagram of kochujang oyster with the polyphenol according to the present invention.

Claims (3)

In the manufacturing method of gochujang oysters, Grinding the dried green tea leaves, and then mixing the ground green tea leaves with water at a ratio of 2 to 4 by weight and stirring the mixture for 2 to 4 hours in a constant temperature water bath at 60 to 90 ° C. (S1); Filtering the eluted polyphenol solution by rotating at 5,000 to 10,000 rpm for 20 to 40 minutes using a centrifuge (S2); Dipping a low tide in the filtered polyphenol liquid or high pressure spraying the filtered polyphenol liquid into a low tide to allow the polyphenol to penetrate into the low tide (S3); Separating the premature flesh in the low tide penetrated polyphenol (S4); Immersing the separated premature flesh in 10 to 40% ethyl alcohol for 20 to 30 minutes (S5); Drying the soaked premature meat (S6); Mixing dried oyster meat and the filtered polyphenol solution at a weight ratio of 1 to 3 to 10 to prepare oyster juice (S7); 5 to 17% by weight of the prepared oyster juice, 8 to 28% by weight of the dried oyster meat and 55 to 87% by weight of kochujang and mixing while applying a predetermined heat (S8); 90.1 to 99.9% by weight of red pepper paste mixed with garlic juice 0.1 to 3.0% by weight (S9); And fermenting and ripening oyster meat mixed with garlic juice using a thermostat (S10). The method according to claim 1, wherein the dried oyster meat and the filtered polyphenol solution are mixed to prepare oyster juice (S7), wherein any one of ginseng extract, plum extract, Deodeok extract and Ogapi extract is added to the oyster juice. A method for producing kochujang oyster with polyphenol, characterized in that the mixture is selected at 1.0: 0.1 to 5.0 weight ratio. Kochujang oyster with polyphenols, which is prepared by the method according to claim 1 or 2.