KR100760375B1 - Manufacturing Method of a Mackerels flavored with Green Tea Extracts - Google Patents

Abstract

The present invention relates to a method for producing green tea mackerel. More specifically, the present invention relates to a method for producing a mackerel, which comprises the steps of firstly drying mackerel in a salt solution of low concentration to prevent contamination of germs by inhibiting a germicide containing an organic acid and a nutrient in a salt solution, And secondarily drying water with a sugar alcohol such as sorbitol, maltitol, reduced syrup or the like as a moisturizing agent to prevent excessive drying during circulation.

The green tea mackerel of the present invention is free from rancidity, foul smell and odor during storage, and has good moisture resistance due to constant moisture content even after storage for a long period of time. In particular, the present invention can provide a delicious mackerel since the water activity (Aw 0.65-0.85) is adequately maintained even after salting with a salt solution of low salt, which improves protein recovery during cooking.

Description

{Manufacturing Method of Mackerels Flavored with Green Tea Extracts}

1 shows the entire manufacturing process of the present invention.

More particularly, the present invention relates to a method for producing green tea mackerel. More particularly, the present invention relates to a method for producing green tea mackerel, which is free from rancidity, To a method for producing green tea mackerel which is excellent in palatability and preservability.

Mackerels are also known as god-doors and are marine fish belonging to the osteichthyes (Perciformes) mackerel (Scombridae). The body is fusiform, 20 ~ 50cm in length, and the cross section is elliptical. The body has a green dorsal back and a curved black stripe with a unique pylorus descending to the side of the lateral stripe. The abdomen is silver white. They are distributed in the coastal waters in the coastal waters. They are widely distributed in Korea, Japan, and China.

Mackerel is called 'barley in the sea' and its nutritional value is recognized. Mackerel is rich in vitamins and minerals compared to other frozen fish. Mackerel is a typical red fish such as sardines. The content of components, especially water and fat, varies greatly depending on meat size, season, and fisheries. True mackerel has the highest fat content from autumn to winter. At this time, the fat content of the large mackerel (over 35㎝) is 20% and the water content is 60%. In addition, small mackerel (20㎝ or less) is generally low in fat content and fluctuates significantly according to the time. The fat is mainly found in the subcutaneous fat layer, and the second is in the gut, hair, bones, and tail. Unlike sardines, the visceral fat content is not very high. In addition, fat composition is high in polyunsaturated fatty acids, and is easily oxidized and sour.

The nutritional content of mackerel is as follows: calories 23 kcal, moisture 62.5 g, protein 19.8 g, fat 16.5 g, calcium 22 mg, 160 mg, iron 1.5 mg, sodium 80 mg, potassium 300 mg, vitamin A 1001 I. U vitamin B 01 , Vitamin B2 0.254 mg, vitamin C 3 mg vitamin D 330 IU, and niacin 9.7 mg. It also contains 394 to 401 mg / g of unsaturated fatty acids, 11.1 to 22.6 mg / g of EPA, and 267 to 272 mg / g of saturated fatty acids of 29.3 to 40.6 mg / g of DHA.

As described above, fish such as mackerel and saury are highly unsaturated fatty acids such as DHA (docosahexanoic acid) and EPA (eicosa pentaenoic acid), which are good for human body along with fat and protein. I did not. In order to prevent the degeneration of such frozen fish, a salting method in which fish is salted and stored using a dry or water-based method has been used. However, since it is exposed to air during storage and drying, There is also a concern that it may accelerate.

Sea fish, including mackerel, have few volatile components when they are good in line, but amines of volatile bases (ammonia, trimethylamine, dimethylamine, etc.) are produced by the decrease of the lead. Piperidine, acetaldehyde, . Volatile carbonyl compounds, alcohols, hydrocarbons, and the like, which are formed by oxidation of volatile acids (acetic acid, butyric acid, unsaturated fatty acid, and the like) are involved. It is a smell from volatile aldehydes (propanol, butanol, pentanal, hexanal, etc.) and volatile sulfur compounds (hydrogenated hydrogen, methanethiol, dimethylsulfide, etc.)

In general, when a fish is salted with a saturated solution of salt (less than 25%), it is effective in inhibiting microorganisms. However, the water activity Aw (water activity) falls from 1.0 to less than 0.85 due to excessive osmotic pressure, Divalent ions cross-link between the fish protein molecules, resulting in strong protein structure and reduced water retention. According to this, even if the method of salting mackerel is used, if the mackerel is preserved for a long time after salting, the water activity becomes Aw 0.2-0.6 because it is excessively dried and the moisture is supplied and restored when cooked, It is strong and drops the merchantability. Therefore, it is desirable to maintain the moisture content 20-50% (Aw 0.65-0.85) in order to improve the taste of mackerel and improve protein recovery during cooking. However, when stored for a long time, microorganisms grow easily, Since fishy smell and odor are generated, there is a desperate need for a method of increasing the storage stability by inhibiting the pollution of germs by dwelling with low concentration of salt.

The present invention aims at solving these problems by adding organic acid, alcohol, and green tea extract in order to keep the mackerel low in salinity while preserving the taste of mackerel.

Organic acid is a natural carboxylic acid, such as acetic acid, citric acid, tartaric acid, and benzoic acid. It is acidic in aqueous solution and is widely used as a soft drink, acidulant, and preservative. The ethanol that can be edible is mainly used as a disinfectant and disinfectant as ethanol.

The green tea (綠茶, Theasinensis) after heating the young leaves by steam or heat to stop the enzyme activity is not oxidized to maintain the green, which has no side effects in Dongbotong, helps digestion, diuretic action, anti-cancer effect, prevention of hypertension, , Blood circulation, anti-aging, and prevention of cavities. The components of green tea are green tea, green tea, tannic acid, protein, amino acid and amide which are mainly caffeine, carbohydrate, sugar, dextrin, starch, cellulose and pectin as chlorophyll, carotenoid, flavonol derivative, anthocyanin, It is made up of tributaries, organic acids, enzymes, vitamins, and inorganic components. Tannic acid is a component that causes the bitter taste and bitter taste of tea. Amino acids are related to the sweetness of tea, and contain essential oils, chlorophyll, vitamin C, minerals, potassium, calcium, manganese and fluorine.

As a conventional technique related to the present invention, Korean Patent Laid-Open Publication No. 10-2004-66568 (method of manufacturing horseradish) discloses a method of removing marine organisms from a mackerel, cutting the mackerel around the spine, and washing the mackerel with sea water. Immersing the mackerel in seawater for 3 to 4 hours for salting; Washing the mackerel with fresh water, immersing the mackerel in a chitosan solution, and removing water from the chitosan solution; Spraying a predetermined amount of baked salt and the chitosan solution onto the surface and incision surface of the mackerel to remove the water; The present invention relates to a method for producing liver mackerel which is characterized in that the salted mackerel is dewatered, aged and then packed in a vacuum. Korean Patent Application Laid-Open No. 10-2002-31151 discloses a method for producing liver mackerel using bamboo salt, ) Is a step of separating the back of the mackerel and removing the internal organs and removing the head and backbone; Washing the trimmed mackerel into seawater; Natural dehydration step for surface drying; Immersing the mackerel in the water in which the antibacterial bamboo salt is dissolved for a certain period of time; Drying the salted mackerel, removing the water from the salted mackerel, and drying the sea bream. The present invention also relates to a method for manufacturing bamboo shoots and bamboo shoots produced by the method.

The present invention provides a green tea mackerel which is free from rancidity and fishyness during storage and has good commercial properties because of its good water-eating property due to its constant moisture content even after storage for a long period of time, .

In order to achieve the above object, the present invention provides a method for producing a mackerel, comprising the steps of: firstly drying mackerel in a salt solution with a germicide containing a mixture of organic acid and alcohol and then drying the mackerel; And drying the green tea mackerel.

In the present invention, the salt solution is preferably 6 to 12%, and the organic acid and the alcohol are respectively added in an amount of 3 to 5% by weight.

In the present invention, the sugar alcohol which is a moisturizing agent preferably comprises 1 to 3% by weight of one or more selected from sorbitol, maltitol or reduced sugar syrup.

Preferably, the organic acid is at least one selected from the group consisting of acetic acid, citric acid, tartaric acid, and benzoic acid.

In the present invention, the water activity of mackerel is preferably 0.65-0.85 Aw.

Hereinafter, the contents of the present invention will be described in more detail in stages.

Treatment of antimicrobial agent and primary drying

When salt concentration is high in the conventional frozen or fresh mackerel, high salt concentration causes cross-linking between protein molecules due to strong osmotic phenomenon, resulting in strong protein structure and low water retention, resulting in strong salty taste and low marketability The above-mentioned problems can be solved by setting the salt water concentration to 6 to 12%, which is three to four times higher than that of seawater (2 to 3%). Salt water can be purified by concentrating seawater or by dissolving refined salt in purified water.

However, in order to prevent contamination of germs completely and to preserve the meat quality, the germicide is prepared by adding 3 to 5 wt% of organic acid and alcohol to the above brine.

The mackerel cuts fresh fish and keeps the freshness of the fish fresh. The fish is cut with a sharp knife at the same time, or the inside of the fish is removed, and then the sanitary washing process is performed three or four times. After the washing process, the mackerel is immersed in the above-mentioned anti-microbial agent solution for 3 to 5 days, and the mackerel which has been rescued is left in a well-ventilated room or hot air is blown thereon to drip water and impurities.

Treatment of green tea extract and moisturizer

In order to suppress the fishy and fatty acid which may occur during the storage and distribution of mackerel, the selected green tea sold in the market is crushed to a size of 10 mm or less. Purified water or 3 parts by weight of ethanol is added to 1 part by weight of green tea, and the resulting mixture is extracted with 5-6 hours of stirring in a hot water bath at 50 ° C or less and filtered to obtain each green tea extract.

Also, 1 to 3% by weight of sorbitol, maltitol, reduced syrup and the like is added to the green tea extract as a humectant to prevent excessive drying of mackerel during circulation.

Immersion and secondary drying of mackerel

Firstly, the mackerel is immersed in the solution mixed with green tea extract and moisturizing agent for 1 ~ 2 days, and the dried mackerel is dried for 2 ~ 3 days or in hot air to dissolve moisture and impurities. When the moisture content was adequate, one mackerel was vacuum packed and stored in the refrigerator.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood, however, that these examples are provided so that the scope of the present invention is not limited thereto.

≪ Example 1 >

The purified salt was dissolved in purified water to make a 6% salt solution, and 5% by weight of citric acid and alcohol were added to the above salt water to obtain a germicidal agent. The mackerel was immersed in the above-mentioned microbicide solution for 5 days, and the mackerel was allowed to stand in a well-ventilated place, and water and impurities were dropped and dried.

To 1 part by weight of the green tea extract in hot water, 3% by weight of sorbitol was added to the green tea extract.

The first dried mackerel was immersed in a mixture of green tea extract and moisturizer for 2 days, and the dried mackerel was dried for 2 days in well-ventilated shade. The dried mackerel was vacuum-packed and stored in the refrigerator.

≪ Example 2 >

Mackerel was prepared in the same manner as in Example 1, except that 4% by weight of citric acid and 4% by weight of the alcohol were added to a salt solution of 9%, and 2% by weight of sorbitol was added to the green tea extract.

≪ Example 3 >

Mackerel was prepared in the same manner as in Example 1, except that 3% by weight of citric acid and 3% by weight of the alcohol were added to a salt solution of 12% and 1% by weight of sorbitol was added to the green tea extract.

<Example 4>

Mackerel was prepared in the same manner as in Example 1 except that 3% by weight of citric acid and 3% by weight of the alcohol were added to a salt solution of 15% and 1% by weight of sorbitol was added to the green tea extract.

 &Lt; Example 5 >

Mackerel was prepared in the same manner as in Example 1 except that maltitol was used as a moisturizing agent.

 &Lt; Example 6 >

Mackerel was prepared in the same manner as in Example 1, except that the reduced starch syrup was used as the moisturizing agent.

<Comparative Example>

The mackerel was salted out in saturated saline solution for 3 days and then dried in the shade for 3 days and stored in the refrigerator.

&Lt; Test Example 1 > Measurement of total bacteria

The mackerel prepared in Examples 1 to 6 and the total number of mackerel in the control group (comparative example) were compared as follows. Total bacterial counts were obtained by adding 225 mL of peptone water to 25 g of the sample and homogenizing it with a homogenizer. Dilute 1 mL of the sample solution, and aspirate 1 mL of each sample aseptically into 3 sterile Petri dishes and add approximately 15-17 mL of PCA (plate count agar) maintained at approximately 45-48 ° C to the aseptically mixed sample solution. Respectively. After solidification, the culture medium was cultured at 37 ° C. for 24 hours, and the plates producing 30 to 300 colonies per plate were selected to obtain cfu per g of counted number of colonies. As shown in the following Table 1, the result of measuring the total number of bacteria showed excellent dying effect by adding organic acid and alcohol as a germicide to the low salt solution.

<Table 1> Total number of bacteria

Sample Total number of bacteria (Log cfu / g) Control group 6.26 ± 0.16 Example 1 5.10 ± 0.18 Example 2 5.84 + 0.14 Example 3 5.49 + 0.17 Example 4 5.86 ± 0.36 Example 5 6.09 ± 0.10 Example 6 6.16 ± 0.14

&Lt; Test Example 2 &

The sensory evaluation was carried out on twenty sensory testers who were trained and their salinity, chewiness, taste, and preference. Scores were recorded using the 5 - point scale. The results of the sensory tests were analyzed by using SAS (Statistical Analysis System) program. The results are shown in Table 2 below, indicating that the present invention is superior in various aspects such as salinity, chewiness, fishy smell, taste, and taste.

<Table 2> Sensory Test Results

division Saltiness Chewiness Fishy flavor Likelihood Control 2.88 3.10 3.18 3.09 3.02 Example 1 4.24 4.28 4.30 4.16 4.25 Example 2 4.25 4.32 4.29 4.28 4.23 Example 3 4.16 4.25 4.38 4.32 4.30 Example 4 4.10 4.18 4.29 4.23 4.21 Example 5 4.11 4.28 4.22 4.29 4.20 Example 6 3.97 3.95 3.90 4.11 4.00

The green tea mackerel of the present invention is free from rancidity and fishy odor during storage and is stable even after storage for a long period of time. The green tea mackerel is excellent in taste and taste, to provide.

Claims (7)

Mackerel is dissolved in a salt solution and a germicidal agent mixed with benzoic acid and alcohol, A green tea extract, and a reduced starch syrup, and immersing the mackerel in a mackerel, and extracting and drying the mackerel, followed by secondary drying. [3] The method according to claim 1, wherein the germicide is prepared by adding 3 to 5% by weight of benzoic acid and 3 to 5% by weight of a salt to a 6-12% salt solution. [2] The method according to claim 1, wherein the reduced starch syrup is contained in an amount of 1 to 3% by weight. delete delete delete delete

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