KR100714247B1 - Enhancing method of color, texture, flavor and overall acceptability of kwamaegi by wine treatment - Google Patents

Abstract

The present invention relates to a method for preparing a guamegi, and a process for preparing a guémegi for natural dehydration for 2-4 hours at -5 to 10 ° C. by washing the fish for Guémegi, and a Guémegi in a ratio of 100g: wine 100-300ml. -Prepare Guamegi to prevent rancidity by immersing wine in wine for 30 minutes and drying it until the water content reaches 30-40% after low temperature aging (5-10 ℃). To improve taste and quality, and to further mix the 0.5-2g fermented red ginseng extract powder in the wine in the immersion process to experience the effective effect of red ginseng.

Guamegi, Wine, Fish Flavor, Red Ginseng

Description

Manufacture method of Guamegi using wine {Enhancing Method of Color, Texture, Flavor and Overall Acceptability of Kwamaegi by Wine Treatment}

The present invention relates to a method for manufacturing guamegi, and more particularly, to prepare guamegi in wine (red wine) or wine and red ginseng mixed solution to prevent the rancidity of guamegi and to improve the hard texture and dark color appearing when poor drying and The present invention relates to a method for producing guamegi using wine to improve overall taste and quality.

Guamegi is a name derived from a shrub called the dried fish which was first frozen in skewers, and has been widely used as a method of preserving fish since the Joseon Dynasty. It mainly uses saury, herring, horse mackerel, and anchovies. It started as a local food in Pohang and is now popular with consumers nationwide.

In recent years, Guamegi using saury caught especially in August-December has the largest volume, high lipid content (Park Young-ho, Park Yoo-sik. 1991. Canning Manufacture, Hyungseol Publishing Co., p. 371.) Eicosapentaenoic acid and DHA (docosahexaenoic acid) are high in content. These substances include lifestyle diseases such as vasodilation, platelet aggregation inhibition, hypotension, hypolipidemia, blood cholesterol, blood viscosity, myocardial infarction, and cerebral infarction. Academia has been reported to have a protective function (Hideo. T. 1984. Eicosapentaenoic acid and docosahexaenoic acid in marineanimal lipids, Japan Eiyogaku Zasshi 42: 81).

Traditionally, Guamegi ripens for about 15 days in the temperature range of -10 ~ 10 ℃. It is manufactured by drying or drying the saury cut in half, which is easily rancid if the temperature and drying conditions are not suitable, and particularly has a disadvantage in that the decay rate is high when the rainy season or the temperature is high.

In order to overcome this problem, the present applicant has proposed a method of artificially drying to reach this temperature range (O Seung-hee Oh, 1996. Changes in the major components of saury guamegi according to drying conditions, doctoral dissertation, Catholic University of Daegu)

In addition, since oxidation of fat during drying of Guamegi is mainly caused by automatic oxidation, in order to prevent oxidation of lipid oxides, chitosan-ascorbate combined with vitamin C to chitosan is coated on the surface of Guamegi after 40 ~ 60 ℃. After drying under reduced pressure at the temperature of the present invention, a method of preparing Guumegi with a significantly smaller amount of contaminant bacteria and a significantly smaller number of contaminant bacteria has been proposed in a short time (Patent Application No .: 10-2005-0109799).

On the other hand, instead of the traditional pass catfish for fast drying, the dried saury cut in half the length of the product has been released, but the oxidation of lipids during drying is greatly concerned.

An object of the present invention for solving the above problems is to prevent the rancidity of Guamegi through wine or wine and red ginseng maturing treatment, and the fishy taste and dryness of Guamegi caused by decay during proteolysis was poor. It is to improve the overall palatability by improving the hard texture and dark color appearing at the same time, and to obtain the effective efficacy of red ginseng.

The characteristics of the present invention for achieving the above object is to wash the fish for Guamegi to prepare a natural dehydration process for 2-4 hours at -5 ~ 10 ℃, and mixed with 100 to 300ml wine ratio per 100g Guamegi The immersion process of immersion for 10-30 minutes and the drying process of drying the umemegi, which are aged 2-3 days at a low temperature of 5-10 ℃ after immersion, until the water content is 30-40% It is manufactured to prevent rancidity and to improve palatability.

In the immersion process, red ginseng 0.5-2g is added to the wine to immerse Guamegi.

In addition, the drying process is naturally dried for 4-6 days at -5 ~ 10 ℃, or put in a decompression device at 40-60 ℃, decompression degree 0 ~ 10mmHg 4-8 so that the moisture content is 30-40% Dry for time.

Looking at the embodiment of the present invention below, in the embodiment of the present invention looks at the embodiment of adding both wine and home ginseng.

1. Guamegi Prep Course

First, as a material, the saury for preparing Guamegi was purchased with a fresh one of 20 ± 2cm in length, and wine used red wine and fermented red ginseng extract powder with 12% alcohol concentration.

The saury for preparing Guamegi is divided into two portions in length, and then washed once or twice with clean sea water, and naturally dehydrated Guamegi at 5 ° C. for 3 hours.

2. Wine / red ginseng immersion.Maturation process

Guamegi: Wine (red wine): Fermented red ginseng powder in a ratio of 100 g: 200 mL: 1 g is immersed in wine / red ginseng for 10 minutes and then aged at low temperature for 10 hours for 48 hours.

The red ginseng powder fermented in the above was added to about 20% of the ginseng in Cheonggukjang, fermented at 42 ° C. for 5 days, and then pulverized by warm air drying at 40 ° C., which is disclosed in Korean Patent Publication No. 10-2005-0010730. Prepared by the method.

3. Drying process

Guamegi immersed in wine and red ginseng is dried naturally at -5 ℃ for 6 days until the moisture content is about 35%, or put into a decompression device for 5 hours at 50 ℃ and 0mmHg decompression. To dry.

In order to measure the color, texture, flavor and overall palatability and quality of Guamegi prepared by the above process, the color of Guamegi was measured by using a chromameter (CR-200 Minolta, Japan), and the brightness (L * value) and red color. Degrees (a * value) and yellowness (b * value) were measured. In addition, texture, flavor and comprehensive palatability measurements were measured by a nine-point measurement method (Meilgaard M, Civille GV, Carr BT. 1987. Sensory evaluation techniques.CRC Press, Inc., Boca Raton, Florida, USA p 39-112) very dislike (1 point), dislike (2 points), dislike (3 points), slightly dislike (4 points), not good or dislike (5 points) ), Slightly good (6 points), good (8 points), and very good (9 points).

The results of statistical analysis of the results of the measurement method are as follows. The measurement of color was performed three times and the average value and standard deviation were shown, and the sensory test result was the average value and standard deviation of 50 sensory personnel. .

(1) Wine (red wine), color of fermented red ginseng aging

The color of Guamegi is one of the important indicators for quality evaluation.

Severe fluctuations in temperature and humidity in winter cause the Guamegi meat tissue to become black, resulting in a significant drop in brightness. In addition, redness, the inherent color of flesh tissue, decreases, and browned yellow and black yellow increase.

On the other hand, red wine contains anthocyanin pigment, which is a color component of grapes with high antioxidant capacity, and these components are dissolved in alcohol contained in red wine and penetrated into the meat tissue of Guamegi to prevent oxidation of lipids that may occur during ripening and drying. In addition, it prevents oxidative browning of meat surface tissues and gives bright colors, reducing yellow and black yellowness and increasing redness.

The color change was different depending on the immersion time of wine and red ginseng. The brightness was highest at 20 minutes of immersion, while the redness was highest at 30 minutes. In addition, the yellowness was the lowest at 30 minutes immersion.

Considering these results and the cost and time required for soaking, 20 minutes of soaking made the color of Guamegi more beautiful.

   Guamegi Sample        brightness       Redness         Yellow road  Unprocessed Guamegi     39.55 ± 0.521)     4.75 ± 0.65      12.63 ± 0.58  Wine, red ginseng immersion (10 minutes) and catfish     47.47 ± 0.85     8.34 ± 0.53      10.39 ± 0.56  Wine, red ginseng immersion (20 minutes) and catfish     48.69 ± 2.06    11.55 ± 0.46       9.58 ± 0.71  Wine, red ginseng immersion (30 minutes) and catfish     46.57 ± 1.87    13.60 ± 0.52       9.12 ± 0.66

Table 1 compares the colors of wine (red wine) and red ginseng treated Guamegi, and shows the average value and standard deviation measured three times.

(2) Texture, flavor and general preference of wine (red wine), red ginseng treated fruit and vegetables

The texture of Guamegi varies depending on the degree of drying and ripening. If the drying is severe or the maturity is not smooth, the texture is hard and the fishy taste contained in raw materials is often present.

The immersion of Guamegi in wine imparts the color and flavor of red wine and is accompanied by a change of flavor in harmony with the various ingredients produced during aging of Guagegi due to the penetration of alcohol into the tissue.

In other words, in the case of guamegi which was not immersed in red wine, the evaluation value of texture was only 5.47 points, but when it was immersed in red wine and red ginseng for more than 10 minutes, the texture improved significantly from 6.53 to 8.26 points.

In addition, the same tendency was observed in flavor and overall preference. The 30 minute immersion showed higher value than the 20 minute immersion in the flavor, but the 20 minute immersion was good in the texture and overall acceptability.

        Guamegi Sample       Organization       Anti beauty   Comprehensive Preference  Unprocessed Guamegi     5.47 ± 0.971)     4.69 ± 0.90     5.47 ± 0.68  Wine, red ginseng immersion (10 minutes) and catfish     6.53 ± 0.81     7.87 ± 0.81     7.53 ± 0.82  Wine, red ginseng immersion (20 minutes) and catfish     8.26 ± 0.75     8.08 ± 0.56     8.45 ± 0.83  Wine, red ginseng immersion (30 minutes) and catfish     8.17 ± 0.77     8.24 ± 0.76     8.20 ± 0.79

Table 2 shows the results of comparison of texture, flavor, and overall acceptability of wine (red wine) and red ginseng treated gwamegi, and shows the mean and standard deviation of 50 sensory personnel.

The wine (red wine) and red ginseng treated with red ginseng as described above has a high brightness value and a high redness while low yellowness compared to no treatment, and has no hard texture, chewyness, and no fishy taste. It has a high quality flavor and greatly improves overall preference.

In addition, the effects of mutagenesis, anti-cancer, diabetes and its complications can be obtained.

Claims (3)

Guamegi preparation process of washing the fish for Guamegi and dehydrating it for 2-4 hours at -5 ~ 10 ℃, Soaking process for dipping Guamegi for 10-30 minutes by mixing wine 100-300mL ratio with respect to 100g Guamegi, Aging process of immersing Guamegi after immersion at 5-10 ℃, Method for producing a guamegi using wine, characterized in that consisting of a drying process to dry naturally or reduced pressure / vacuum at a low temperature until the water content is 30-40%. The method of claim 1, wherein the wine is red wine. The method of claim 1, wherein the fermented red ginseng powder 0.5-2g is further added during the dipping process.