KR100763632B1 - Manufacturing Method of a Hairtail flavored with Green Tea Extracts - Google Patents

Abstract

The present invention relates to a method for producing green tea bran. More specifically, the first step of preventing the contamination of various bacteria by immersing the blackfish in a low concentration salt solution mixed with organic acids and spirits to prevent contamination of various bacteria, and extracts fishy and fatty acid plaques that may occur during storage distribution of In order to suppress and prevent excessive drying during distribution, the method of producing green tea bran, characterized in that it comprises the step of maintaining the moisture with sugar alcohols such as sorbitol, maltitol, reduced starch syrup as a moisturizing agent.

Green tea brownfish of the present invention has no rancidity, fishy smell and odor during storage distribution, and even if stored for a long time, the moisture content is constant, so it is not hard, eating good, and there is little miscellaneous contamination, so it has good commerciality and palatability and preservation. In particular, the present invention, even after preserving after salting with a low salt solution, water activity (Aw 0.65 ~ 0.85) is properly maintained to restore the protein during cooking can provide a delicious cutlass.

Description

Manufacturing Method of a Hairtail flavored with Green Tea Extracts}

1 shows an overall manufacturing process diagram of the present invention.

The present invention relates to a method of manufacturing green tea cutlass, and more specifically, there is no rancidity, fishy smell and odor during storage distribution, and even after long-term storage, the moisture content is constant, so it is not stiff and good in eating, and there is little bacterial contamination. This good method relates to a method for producing green tea brownfish excellent palatability and preservation.

Hairtail is a difficult-to-finish fish and belongs to a species that lives up to 350 meters deep from the surface. It is mainly caught near the baseline net at a depth of 100m, but it can also be caught by fishing or fishing, and it is very tasty for food. The guanine component of the epidermis is a useful fish species used as a material of imitation pearl wine.

In addition, selenium in the silver skin of cutlass is known for its anti-cancer effects and rich in protein and minerals, which are good for preventing aging. Cutlass is mainly eaten in the form of boiled, and recently, cutlass of the cutlass, bones, rinsed clean and dried in the natural wind, cutlass is popular because of the advantage that can be cooked without care. These cutlass contain less selenium but have almost the same protein and mineral content. However, in order to maintain freshness and taste, the cutlass must be kept frozen and the meat does not break only after thawing during cooking, and it must be washed with salt water and cooked to preserve the fresh taste like biological cutlass. Since it is exposed to the air, there is a fear of promoting the decay by breeding harmful microorganisms and pests.

Sea fish, including cutlass fish, have low volatile components when freshness is good, but amines of volatile bases (ammonia, trimethylamine, dimethylamine, etc.) are produced as freshness decreases, and piperidine, acetaldehyde, etc. do. 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 degraded, it produces a odor, odor from volatile aldehydes (propanol, butanol, pentanal, hexanal, etc.) and volatile sulfur compounds (hydrogen sulfide, methane thiol, dimethyl sulfide, etc.).

In general, salting fish with a saturated solution of salt (less than 25%) is effective in inhibiting microorganisms. However, excessive osmotic pressure causes water activity Aw (water activity) to drop from 1.0 to 0.85 or less. Divalent ions form crosslinks between fish protein molecules, resulting in a stronger protein structure and reduced water retention. According to this method, even if the salted salted fish is preserved for a long time after salting, the dried salted fish is excessively dried, and the water activity becomes Aw 0.2 to 0.6. It's strong, which lowers the merchandise Therefore, in order to improve the taste of cutlass and restore protein in cooking, it is recommended to keep the water content of 20-50% (Aw 0.65 to 0.85). In addition, because of the rancidity of fat during storage, fishy and off-flavor is produced, so it is urgently required to increase the shelf life by inhibiting the contamination of various bacteria while salting with low concentration of salt.

The present invention is to solve this problem by adding organic acids, spirits, green tea extract in order to maintain the shelfability and the taste of the cutlass while salting the cutlass.

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 also used as a disinfectant and disinfectant.

Green tea (綠茶, Theasinensis) is a young leaf that is heated by steam or heat to stop enzymatic activity so that it does not oxidize and maintains green color. It has no side effects from digestion and helps digestion. It is said to be effective for blood circulation, anti-aging, and caries prevention. Green tea consists of caffeine-based purine base, tannic acid, protein, amino acid, amide, carbohydrates, sugar, dextrin, starch, cellulose, pectin, and plant pigments as chlorophyll, carotenoid, flavonol derivative, anthocyanin, essential oil, water It is composed of tributaries, organic acids, enzymes, vitamins, and inorganic components. Tannic acid is a component that causes bitter and astringent taste of tea, and has a convergent and hemostatic effect. Amino acids are related to the sweetness of tea and contain the scents of essential oils, chlorophyll, vitamin C and minerals, potassium, calcium, manganese and fluorine.

Meanwhile, Korean Patent Publication No. 10-2004-2319 (manufacture method of bamboo salt liver salt) as a related art related to the present invention is characterized by the method of mixing the bamboo salt in seawater to adjust the proper salinity, and then immersing the saltfish in a low temperature ripening rapid cooling vacuum package. The present invention relates to a method for preparing bamboo salt of bamboo salt, and Korean Patent Publication No. 10-2003-49137 (Gulchi broth, its production method and method of preparing stew) shows the steps of immersing the bones in water to remove foreign substances or blood; Pouring 80-90 parts by weight of water into 100 parts by weight of the cutlass and boiling; On the boiling broth, leek 2 ~ 2.4 parts by weight, red pepper 4 ~ 4.4 parts, radish 4 ~ 6 parts by weight, garlic 4 ~ 4.4 parts, sodium glutamate 0.8 ~ 1.2 parts, tangerine juice 0.9 ˜1.2 parts by weight, 1.8-2.2 parts by weight of seed, followed by 22-24 hours of sifting; And a method for producing cutlass broth, comprising the step of filtering the broiled broth using a net, and the method for preparing cutlass broth prepared using the broach broth, and these methods and the present invention. Are different in technical configuration.

The present invention has no rancidity or fishy smell during storage, and even after long-term storage by drying, the moisture content is constant, so it is not hard and provides good eating feeling. There is this.

In order to achieve the above object, the present invention is the first step of drying the salted salted with a salt solution, mixed with an organic acid and alcohol in the antimicrobial agent, the first drying step, and then mixed with a green tea extract and a moisturizing sugar alcohol immersed in the salted fish It provides a method for producing green tea blackfish comprising the step of drying.

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

In the present invention, the sugar alcohol, which is preferably a moisturizer, contains 1 to 3% by weight of any one or two selected from sorbitol, maltitol or reduced syrup.

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

In the present invention, preferably the water activity of the cutlass is Aw 0.65 ~ 0.85.

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

Antibacterial agent treatment and primary drying

When salt concentration is high in conventional frozen or salted saltfish, high osmotic phenomena form cross-linking between protein molecules, resulting in a strong protein structure resulting in a decrease in water retention. The above problems can be solved by setting the salt water concentration to 6 to 12%, which is 3 to 4 times higher than the salt water (2 to 3%). The brine can be used by concentrating and refining the seawater or by dissolving the purified salt in purified water.

However, in order to completely prevent microbial contamination and preserve meat quality, 3 to 5 wt% of organic acids and spirits are added to the brine to prepare microbial inhibitors.

Raw cutlass or thawed cutlass are immersed in the above antibacterial solution for 3 to 5 days, and the dried cutlass are left in a well-ventilated place or spouted with hot air to add water and impurities to dry.

Treatment of Green Tea Extract and Moisturizer

In order to suppress fishy and fatty acid plaques that may occur during the storage distribution of cutlass, selected green teas are crushed to less than 10mm. 3 parts by weight of purified water or ethanol was added to 1 part by weight of green tea, and the mixture was extracted for 5-6 hours while being filtered while stirring in a hot water bath of 50 ° C. or lower, thereby obtaining respective green tea extracts.

In addition, 1-3% by weight of sorbitol, maltitol, reduced syrup and the like in sugar alcohol are added to the green tea extract as a moisturizer to prevent excessive drying of the cutlass during distribution.

Dipping and Secondary Drying of Cutlass

The dried green cutlass are immersed in a solution containing green tea extract for 1 to 2 days, and the dried cutlases are dried for 2 to 3 days or by hot air in a well-ventilated shade to add water and impurities. When the water content is adequate, pick the cutlases by size and pack 10 or 20 fish in the refrigerator.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

<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 respectively added to the brine to obtain an antibacterial agent. Cutlass was immersed in the antimicrobial solution for 5 days, taken out, left in a well-ventilated place, and dried with water and impurities.

Sodium sorbitol 3% by weight was added to the green tea extract in 1 part by weight of green tea extract.

The first dried cutlass was immersed in a solution mixed with a moisturizer for 2 days in green tea extract, and the dried cutlass were dried for 2 days in a well-ventilated shade. The dried dried cutlass were sorted by size and packed in 10-20 packs and stored in a refrigerator.

<Example 2>

4% by weight of citric acid and spirits were added to 9% salt solution, and 2% by weight of sorbitol was added to green tea extract.

<Example 3>

3% by weight of citric acid and spirits in 12% salt solution, and 1% by weight of sorbitol to green tea extract was prepared in the same manner as in Example 1.

<Example 4>

The peppermint and ginger extracts were added to the green tea extracts by 1/2 weight part, and the rest were added by 1 weight part to prepare the same extract as in Example 2 except that the green tea extract was used.

 <Example 5>

A cutlass was prepared in the same manner as in Example 1 except that maltitol was used as a moisturizer.

 <Example 6>

A cutlass was prepared in the same manner as in Example 1, except that the reduced syrup was used as a humectant.

Comparative Example

Cutlass was soaked in saturated saline for 3 days, dried, and then dried in the shade for 3 days and stored in a refrigerator.

<Test Example 1>; Measurement of total bacteria

For the cutlass prepared as in Examples 1 to 6, the cutlass of the control group (comparative example) and the total number of bacteria 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 having 30 to 300 colonies per plate was selected to determine the number of colonies. As a result of measuring the total number of bacteria, as shown in the following Table 1, an excellent dyeing effect was obtained by adding organic acid and alcohol as a antibacterial agent to a low concentration salt solution.

Table 1 Total bacteria

Sample Total bacterial count (Log cfu / g) Control 6.56 ± 0.06 Example 1 5.50 ± 0.08 Example 2 5.94 ± 0.04 Example 3 5.47 ± 0.07 Example 4 5.89 ± 0.26 Example 5 6.13 ± 0.00 Example 6 6.26 ± 0.04

<Test Example 2>

Sensory evaluation was conducted to examine salinity, chewiness, taste and palatability of 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 shown in the following Table 2, it can be seen that the present invention is excellent in various aspects such as salinity, chewability, fishy presence, taste, and preference.

<Table 2> Sensory Test Results

division Salinity Chewability Fishy flavor Symbol Control 2.98 3.12 3.08 3.09 3.07 Example 1 4.14 4.23 4.33 4.18 4.23 Example 2 4.15 4.30 4.31 4.25 4.25 Example 3 4.26 4.31 4.35 4.31 4.33 Example 4 4.20 4.15 4.23 4.25 4.22 Example 5 4.21 4.18 4.21 4.25 4.21 Example 6 3.99 3.97 3.96 4.01 4.00

Green tea bran of the present invention has no rancidity or fishy smell during storage distribution, and even after long-term storage after drying, the green tea bran has good moisture feeling because it is not hard, and has little bacterial contamination. to provide.

Claims (8)

Salting and squeezing the salted fish in a bactericidal agent mixed with benzoic acid and alcohol in a salt solution, and drying it firstly, Mixing green tea extract, reduced starch syrup, soaking and drying the primary dry cutlases of the first step of drying, characterized in that it comprises a second step of drying. The method of claim 1, wherein the antimicrobial agent is added to the salt solution of 6 to 12% salt of benzoic acid and alcohol, respectively, 3 to 5% by weight. The method of claim 1, wherein the green tea extract is added to 3 parts by weight of purified water or ethanol based on 1 part by weight of green tea, and then extracted for 5 to 6 hours in a stirring tank of 50 ° C. or less and then filtered. The method according to claim 1, wherein the reduced syrup is contained in an amount of 1 to 3% by weight. delete delete delete delete

Images