KR100693468B1 - Process for spanish mackerel flavoring with pine leaves extracts - Google Patents

Abstract

A process for producing a pine needle extract-soaked Japanese Spanish mackerel product to maintain proper moisture, prevent saprophyte contamination of Japanese Spanish mackerels and to remove the fishy smell using pine needle extract as a main ingredient is provided. The product has substantially no fishy smell and off-flavor and especially good reconstitution properties during cooking, causes no fish rancidity and maintains constant moisture contents when stored after pickling. The pine needle extract-soaked Japanese Spanish mackerel product is prepared by the steps of: soaking Japanese Spanish mackerel in a mixed solution of 8 to 15% by weight of saline, 3 to 5% by weight of pine needle extract and 3 to 5% by weight of benzoic acid at 20 to 35deg.C for 12 to 48hr, drying in the first step, soaking in a mixed solution of 1 to 3% by weight of sugar alcohol, aloe powder and saline and then drying in the second step. The pine needle extract-soaked Japanese Spanish mackerel has a salt concentration of 4 to 10% and a water activity of 0.65 to 0.85. The sugar alcohol contains one or more selected from sorbitol, maltitol or hydrogenated starch hydrolysate.

Description

Process for Spanish mackerel flavoring with Pine Leaves Extracts}

1 shows a manufacturing process diagram of the present invention.

The present invention comprises the steps of first drying by treating the mackerel with a salt solution in which salt is dissolved in purified water, a pine needle extract and an organic acid mixed with salt to prevent germ contamination of fish and fish smell. In order to prevent fatty acid plaque is a method of producing pine needle gulbi characterized in that it comprises the step of secondary drying by immersing the first dried mackerel in a solution of sugar alcohol with saline and moisturizer.

      Spanish mackerel is a generic term for saltwater fish belonging to the genus Perilla, and is one of them (Sawara niphonia).

     The mackerel is not serrated in the edges of the day, which are caught in Korea, Japan, the East China Sea, the Western Pacific, and the Indian Ocean, and the lateral line is wave-shaped, with a number of pulses perpendicular to it. It is characterized by such things. The color is grayish white on the back and white on the belly, and there is a metallic luster all over the body. 7-8 rows of dark gray spots are lined by the body. Tridents have seasonal appeasements and sometimes swim in groups. In warmer times, the stream is shallower, but in colder times it moves deeper. Shrimp is best eaten from winter to spring, and is cooked mainly for roasting, stewed foods, and tempura.

       Although traditional mackerel is a fish with good taste and nutrition, it is not suitable for storage means, and it is only distributed on fish on ice, so if the freshness is not maintained, it is impossible to get a full price. I was forced to receive. In addition, in the form of selling mackerel in the market, the box is dismantled and sold in the air on the ice, so it is often sold to a tray in the afternoon because of the great concern about contamination and decay of various germs. Therefore, if the hygiene is sold while maintaining the freshness of the mackerel, the supplier can increase the shelf life of the store, and can receive the sale at a full price, and the consumer can purchase and store by the serving size or the part. You can cook various dishes whenever you need them.

Shrimp is usually cooked in a good condition, grilled, fried, and boiled, so if you sell it by removing hair and internal organs that do not eat well while maintaining freshness, consumers can choose to buy whole or partly cooked. It can provide the advantage of eating and eliminating unnecessary areas.

Marine fish, including mackerel, has less volatile components when freshness is good, but amines of volatile bases (ammonia, trimethylamine, dimethylamine, etc.) are produced as freshness decreases. In addition, volatile carbonyl compounds, alcohols, hydrocarbons, etc., produced by the oxidation of volatile acids (acetic acid, butyric acid, unsaturated fatty acids, etc.) are involved to form odor. If the freshness is severely deteriorated, it produces a odor, odor from volatile aldehydes (propanol, butanol, pentanal, hexanal, etc.) and volatile sulfur compounds (hydrogen sulfide, Methanethiol, dimethyl sulfide, etc.).

In general, salting a fish with a saturated solution of salt (less than 25%) is effective in inhibiting microorganisms, but water osmotic activity (Aw) drops from 1.0 to 0.85 due to excessive osmotic pressure. Divalent ions form cross-links between fish protein molecules, resulting in a stronger protein structure and reduced water retention. Therefore, in order to improve the taste of the mackerel and restore the protein during cooking, it is better to keep the water content at 20 to 50% (Aw 0.65 to 0.85), but it is possible to increase the shelf life by suppressing contamination of various germs while salting with low concentration of salt. There is an urgent need for a solution.

Pine needles are the leaves of evergreen trees of the genus Pine / Pinus. Pine needles, like 2 or 5 needles, hang at the ends of short branches, and have been used mainly for food and folk medicine. The brush is one of the elders, and the chief among the trees, and the sorrel juice is known to balance the physiology of the whole body. Although pine needles have been shown to be beneficial to the human body in various experiments, most have been transmitted by word of mouth. The representative effect of pine needles is tannin, which has a sterilizing effect on microorganisms that propagate on the skin due to its astringent taste. , Chlorophyll is excellent for wound and pore contraction, Vitamins promotes the production of antioxidant enzymes necessary for aging inhibition, Fatty acids inhibit the formation of harmful substances, Helps strengthen immunity, It is good for acne and atopy, Soluble The substance has an excellent cleaning effect and direct bactericidal activity against bacteria, which enables the cleaning of infections or wounds, and promotes cell regeneration and epidermal formation. Chlorophyll is a powerful antibacterial agent that protects the skin from hypoallergenic and noxious environments. Wheaten chidroma clears the brain, refreshing the mood, and helping to recover from fatigue due to the forest bathing effect. Phytoalexin prevents the growth of pathogens. It is known to help skin diseases as an antibacterial substance secreted by harmful plants.

Organic acids are carboxylic acids that exist in nature and include acetic acid, citric acid, tartaric acid, and benzoic acid. They are acidic in aqueous solution and are used as soft drinks, acidulants, and preservatives. Edible alcohol is mainly ethanol and is used as a disinfectant and disinfectant.

Meanwhile, the related art related to the present invention is Korean Patent Registration 10-454705 (Method of manufacturing dried fish with smell removed) is a method of removing fishy smell by mixing pine needle grinding liquid with fish. Korean Patent Publication No. 10-2003-3681 (Method of processing oysters containing natural ingredients) is green tea, mulberry leaf, pine needle, ginkgo leaf, ginseng, red ginseng, black tea, licorice, wolfberry, ogalpi, tangui, hwanggi, ganoderma lucidum, wild ginseng, camphor ginseng It contains a extract or powder selected from Cordyceps sinensis, and optionally by applying elvan or germanium stone is a method for producing a processed gulbi ratio. Korean Patent Laid-Open Publication No. 2003-65925 (Method of manufacturing true pine oyster ratio) relates to a method of salting salt and raw pine needles in washing raw oyster ratio. Korean Patent Laid-Open Publication No. 1997-68846 (immediate cooking method for cooking smoked oysters) relates to a method of smoking oysters using wormwood and pine needles as a smoking material. However, these prior arts have a technical configuration different from the present invention.

       In order to receive the full price of the traditional mackerel is only fish, the shelf life that must be sold within the leading maintenance period was bound to be greatly limited. In addition, there is a risk of contamination and decay of various germs as it is sold in the air, and the sale unit must purchase mackerel in bulk (mari), and because it is not suitable for storage, it is cooked in the session and has a lot of wasteful elements. There are disadvantages. The present invention is to significantly increase the shelf life through sanitary processing in order to solve such disadvantages.

      The present invention is to prevent the contamination of various bacteria by dyeing the antibacterial agent mixed with organic acid and alcohol in a salt solution of low concentration of salt, pine needle extract and moisturizer to suppress fishy and fatty acid plaque and excessive drying occurring during storage distribution of the mackerel It is a method of immersing in a mixed solution of phosphorus sugar alcohol.

In particular, the present invention, even after preserving after salting with a low-salt salt solution, the water activity (Aw 0.65 ~ 0.85) is properly maintained to restore the protein during cooking, and fishy and off-flavor is not produced, can provide a delicious mackerel. .

       The present invention is the first step of drying the pine needles obtained by mixing the pine needles extracted with ethanol or hot water and salt in a salt solution, soaked with mackerel in the antibacterial agent, and firstly dried in a solution of sugar alcohol mixed with saline and moisturizer Pine needle chops are prepared by immersing the mackerel and drying it in a second step.

In the present invention, preferably, the antibacterial agent is added to the pine needle extract and the organic acid 3 to 5% by weight with respect to 8 to 15% saline solution.

In the present invention, the organic acid is preferably at least one selected from acetic acid, citric acid, tartaric acid, malic acid, succinic acid or benzoic acid.

In the present invention, sugar alcohol is preferably contained in an amount of 1 to 3% by weight based on the saline solution.

In the present invention, preferably, the sugar alcohol includes any one or more selected from sorbitol, maltitol, mannitol, glycitol, erythritol, ribitol, xylitol, galactitol or reduced syrup.

In the present invention, preferably, the salt concentration of the dried mackerel is 4 to 10%, and the water activity (Aw) is 0.65 to 0.85.

In the present invention, the salt and dipping of the mackerel is preferably dried after treatment at 20 to 35 ° C. for 1 to 5 days.

In the present invention, preferably, the pine needle extract is extracted with ethanol or hot water.

Meanwhile, the present invention may selectively add 0.5 to 3% by weight of aloe powder to the mixture of saline and sugar alcohol to obtain pine needle mackerel in accordance with the object of the present invention.

Hereinafter, the content of the present invention in more detail step by step as follows.

* Antibacterial agent treatment and primary drying

In salting mackerel, high salt concentration causes protein osmotic changes due to strong osmotic phenomena, resulting in a hardened tissue and reduced water retention, resulting in a salty taste. Prepare 15% saline.

Pine needle extract is crushed fresh and good pine needles, put in ethanol and extracted for 5-10 hours at 30 ~ 50 ℃ to obtain a pine needle extract. In addition, the pine needles may be steamed in an autoclave and then extracted with hot water to prepare pine needle extracts.

After preparing the antibacterial agent mixed with pine needle extract and organic acid in the saline solution, it is immersed for 1 to 5 days at 20 ~ 35 ℃, preferably for 25 to 35 hours 12 to 24 hours suitable for cooking In order to make salt concentration of Spanish mackerel 4 ~ 10% (building standard), it is left in a well-ventilated place or sprinkled with hot air and drips and dries moisture and impurities.

* Moisturizer Treatment and Secondary Drying

To suppress fishy and fatty plaques that may occur during storage distribution of Spanish mackerel and 1 to 3% by weight of sorbitol, maltitol or reduced syrup in sugar alcohol as a moisturizing agent in saline to prevent excessive drying of the Spanish mackerel.

Firstly dried mackerel in a solution mixed with a moisturizer in saline solution is immersed for 1 to 5 days at 20 to 35 ° C, preferably for 25 to 35 hours for 24 to 48 hours, and then dried for 1 to 3 minutes in a well-ventilated area. Dry for 2 days to drip moisture and impurities. Store the mackerel in the refrigerator when it has adequate moisture.

Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Test Examples. However, these are not limited to the scope of the present invention by these as an embodiment of the present invention.

<Example 1>

After immersing the mackerel in the antibacterial agent obtained by mixing 5% by weight of pine needle extract and citric acid in 8% saline solution in which salt was dissolved in purified water, and dried first.

Salt concentration (4-10%) and water activity (suitable for cooking oysters) in the well-ventilated shade of oysters were immersed in the solution of 3 wt% sorbitol as a moisturizer in the saline solution. Aw 0.65 to 0.85), and then the pine needles were stored in the refrigerator.

<Example 2>

A pine needle mackerel was prepared in the same manner as in Example 1 except that 4% of pine needle extract and citric acid were added to the 10% salt solution, and 2 wt% of sorbitol was added to the saline solution.

<Example 3>

Pine needle extract was prepared in the same manner as in Example 1, except that 3% of pine needle extract and citric acid were added to 12% salt solution, and 1 wt% of sorbitol was added to the saline solution.

<Example 4>

Pine needle mackerel was prepared in the same manner as in Example 1 to remove the internal organs and head and tail of fresh mackerel.

Example 5

Pine needles mackerel was prepared in the same manner as in Example 1 except that maltitol was used as a moisturizer.

<Example 6>

Pine needles mackerel was prepared in the same manner as in Example 1, except that the reduced syrup was used as a moisturizer.

Comparative Example

The fresh ginseng was washed with purified water and stored in the refrigerator to determine the total bacterial count and to compare the taste of the mackerel.

<Test Example 1>; Measurement of total bacteria

For the Spanish mackerel prepared as in Examples 1 to 6, the mackerel and the total bacterial count of the control group (comparative example) were compared as follows. The total bacterial count was added to 225 mL of peptone water to 25 g of the sample and homogenized with a homogenizer. After dilution with 1 mL of the sample solution, 1 mL of each sample was aseptically dispensed into 3 sterile Petri dishes and aseptically added about 15-17 mL of PCA (plate count agar) maintained at about 45-48 ° C. It was. After solidification, the medium was incubated at 37 ° C. for 24 hours, and a plate was selected that produced 30 to 300 colonies per plate, and the number of colonies was determined to obtain cfu per g of counting samples. As a result of measuring the total number of bacteria, as shown in Table 1 below, an excellent dyeing effect was obtained by adding organic acid and ethanol as a antibacterial agent to a low concentration salt solution.

Table 1. Total bacteria

sample Total bacterial count (Log cfu / g) Control 6.12 ± 0.04 Example 1 4.74 ± 0.03 Example 2 4.81 ± 0.11 Example 3 4.79 ± 0.26 Example 4 4.87 ± 0.16 Example 5 5.23 ± 0.14 Example 6 5.32 ± 0.22

<Test Example 2>

The sensory test was conducted to examine the salinity, chewiness, fishy taste, taste, and palatability of grilled mackerel from 20 trained sensory agents. The score was recorded by the 5-point scale, and all the sensory test results were analyzed by analysis of variance using SAS (Statistical Analysis System) program. As can be seen in the following Table 2, it can be seen that the present invention is excellent in various aspects such as salinity (adequate saltiness), chewability, fishy presence, taste, and preference.

Table 2. Sensory Test Results

division Salinity Chewability Fishy flavor Symbol Control 2.88 3.22 3.22 3.24 3.23 Example 1 4.66 4.56 4.64 4.67 4.68 Example 2 4.55 4.67 4.65 4.68 4.65 Example 3 4.56 4.57 4.54 4.52 4.55 Example 4 4.58 4.53 4.56 4.57 4.56 Example 5 4.26 4.28 4.29 4.22 4.26 Example 6 4.16 4.17 4.15 4.19 4.16

The pine needle ginseng of the present invention has no rancidity or fishy smell during storage distribution even if it is salted with low concentration of salt, and even if it is stored for a long time after drying, the moisture content is not stiff, so it is good to eat, and there is little miscellaneous contamination. This provides excellent pine needles.

Claims (8)

First drying by soaking mackerel in a bactericidal agent mixed with pine needle extract and organic acid in saline solution dissolved in purified water, Method of producing pine needles mackerel comprising the step of immersing the first dried mackerel in this solution after mixing the sugar alcohol and aloe powder of the moisturizer in saline.        The method for producing pine needle mackerel according to claim 1, wherein the antibacterial agent is added with pine needle extract and organic acid 3 to 5% with respect to 8 to 15% saline solution.        The method of claim 1, wherein the moisturizing agent comprises 1 to 3% by weight of sugar alcohol in saline.        The method of claim 1, wherein the sugar alcohol is a manufacturing method of pine needles mackerel, characterized in that any one or more selected from sorbitol, maltitol or reduced syrup.        The method of claim 1, wherein the organic acid is any one selected from acetic acid, citric acid, tartaric acid or benzoic acid.        The method of claim 1, wherein the salt concentration of the mackerel is 4 to 10%, and the water activity is Aw 0.65 to 0.85.        The method of manufacturing pine needle mackerel according to claim 1, wherein the salt and dipping of mackerel are dried after treatment at 20 to 35 ° C for 12 to 48 hours.        The method of claim 1, wherein the pine needle extract is a pine needle extract of the pine needles, characterized in that extracted with ethanol or hot water

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