KR100909278B1 - Dried anchovy contained the ingredients of ginseng and manufacturing method of it - Google Patents

Abstract

Dried anchovies containing ginseng components and a preparation method thereof are provided to remove fishy smell and prevent acidification while improving storing ability by letting anchovies gill-breathe in salt water containing ginseng and green tea components. A method for preparing dried anchovies containing ginseng components comprises the following steps of: putting anchovies in salt water containing ginseng extract at room temperature; keeping them until the anchovies are in a state of apparent death; steaming the anchovies in hot water at 80~100°C; and drying the steamed anchovies. The hot water contains ginseng extract.

Description

Dried anchovy contained the ingredients of ginseng and manufacturing method of it}

The present invention relates to a method for manufacturing dried anchovies, in particular, before the ripening of the live anchovy so that the gills breathing in the brine containing ginseng or green tea components to reach the domestic state after the ripening, drying, functional well-being food, as well as fishy The present invention relates to a method for manufacturing dried anchovies to remove high value and prevent rancidity to produce foods having high shelf life.

As of 2008, it is estimated that about 3,000 operators are engaged in anchovy fisheries in the fishing field, and among them, there are about 80 companies in the Kwon Hyun Net fishery that use more than 80 tons of vessels, and the rest are political nets Divided into the back. In the case of Kwon Hyun Net fishing, which takes up a large part of the catch, the fish go away from the drying place (fishing curtain), so when they catch anchovies, they complete the process of cooking on the ship immediately, transfer it to the drying place, dry it, pack it, and ship it to the stomach plate. In most cases, in the case of political net fishing, when anchovies are caught to go to the sea near the fishing ground (fish curtain), they are brought to land and become mature and dry.
In most political networks run by fishermen in anchovy fisheries, most of them are very small and do not have a cold air drying system, and most of them have a hot air drying system that can be dried in a small space in a short time. In this case, the epidermis is dried first and cannot be dried for a long time, so it cannot be thoroughly dried deep in the anchovy tissue, and in particular, the shelf life is short.
A short time of about 5 to 20 minutes Dried anchovies dried only through the cooking process boiled in hot water are treated as refrigerated foods at large supermarkets and department stores, and are sold and recommended for consumption within a limited shelf life. However, ordinary consumers often keep dry anchovies in a cool place away from direct sunlight, and if stored for a long time in this way, the results of ingestion of unsanitary foods due to rancidity or anchovy rot of the polyunsaturated fatty acid containing anchovy Will lead to
If the fat or fat component is a reaction caused by the absorption and oxidation of oxygen in the air, and only the rancidity caused by the automatic oxidation process characterized by the chain reaction of active radicals, It is directly bonded with oxygen in the form of peroxide radical, which causes autocatalytic automatic oxidation, affecting the physicochemical properties of rancid fats and oils.
Fish foods that contain a lot of fat, such as anchovy, have an unpleasant odor and taste due to various chemical microbiological causes during storage and processing, and their quality is degraded. This is called rancidity.
Korean Unexamined Patent Publication No. 10-2003-0065446 discloses a method of manufacturing dried anchovy containing a catechin component, which is the main component of green tea, comprising: (a) mixing a predetermined amount of sea water and fresh water to remove impurities, and then removing impurities to remove Clean raw anchovies in slightly lower water, (b) 100 ± 50g of dried green tea leaves per 20 liters of clean ground water or fresh water, and add 90 ± 40g of normal natural salt to a large container and heat them to catechin from green tea leaves. (C) removing impurities such as green tea leaves from water containing a large amount of catechin, and then immersing the washed raw anchovy for 2 to 3 minutes while maintaining the temperature at about 90 ° C. Causing the catechin component of green tea to soak into the anchovy, and (d) removing the anchovy infiltrated by the catechin component from the water tank To prevent cold air drying at a temperature of 20 ± 5 ℃ and (e) to the water cooled to 10 ± 5 ℃ containing the catechin component prepared in the step (c) to 10 ± 5 ℃ Soaking the dried anchovy slightly in the step, and injecting the catechin component, which is the main ingredient of green tea, into the anchovy, and (f) taking out the anchovy containing the catechin component from the water tank to prevent deterioration during drying. Dried anchovy manufacturing method containing a large amount of catechin component is forced to ventilated in the drying method, but put the fresh anchovy washed with green water catechin and maintained at about 90 ℃ put for 2-3 minutes Because of the short cooking time, it is difficult to infiltrate the green tea with anchovy to a sufficient degree. When put in water, the muscles of the anchovy are suddenly stiff and when the anchovy is dried in this state, the shape of the anchovy is distorted and the head of the anchovy is easily dropped, which is a factor that lowers the value of the dry anchovy.
Korean Patent No. 10-0603653 discloses the treatment of dried anchovies caught and dried, followed by spraying 100 mL per 1 kg of dried anchovies after 1% three bamboo salts and 0.5% green tea extract. Thereafter, a method of manufacturing dried anchovies with improved flavor and shelf life by spraying a total of five times at an interval of 1 hour while drying again is disclosed, but this also has a problem of a drop in commodity value due to ripening of raw anchovies. In addition, the method of immersing or spraying the ripe anchovy in water of the mixed solution containing the green tea component does not seem to take into account the reality of shipping dried and packaged in a narrow place in a short time.

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Therefore, the present invention is to provide a dry anchovy to minimize the distortion of the dry anchovy and gills and neck easily fall from the body, pharmacological benefits that are beneficial to health, minimizing fishy smell and improved storage.
In the study of the present inventors to solve the above problems, when the living anchovy suddenly put into boiling water of high temperature ranging from 80 ℃ to 100 ℃, when the muscle of the anchovy suddenly stiffened and dried, the shape of the anchovy is twisted and anchovy 'S head falls off easily, but before immersed in hot water, the live anchovy is placed in housework or sleeping state without sacrificing its freshness. The fact that the warping and the anchovy's head fall off easily are prevented; In addition, the live anchovies in the brine containing the ginseng or green tea component is in the state of housekeeping or sleeping without losing the freshness; In addition, if live anchovies are placed in saline containing ginseng or green tea components, the anchovies of the anchovy and gills are naturally carved with green tea or ginseng components in the process of breathing anchovies as gills; In addition, dry anchovy cut by the ginseng component in the intestines and gills has been found to have improved shelf life by preventing acid lungs, thereby completing the present invention.

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Therefore, according to the present invention, (a) putting live anchovies in the brine at room temperature containing ginseng components extracted from ginseng, such as white ginseng, ginseng or red ginseng to reach a domestic state, (b) anchovies 80 to 100 Provided is a method for producing dried anchovy, comprising the step of self-immersing in hot water at ℃, and (c) drying the mature anchovy.

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According to the present invention, when anchovies are soaked in brine containing green tea or ginseng at room temperature, and naturally breathed with gills, soaking directly into the most perishable gills and intestines, it is soaked or sprayed again after drying or before drying. By avoiding cumbersome and inefficient methods, such as, the appearance of anchovy warps and the anchovy's head fall off easily, the functionality as a health food is improved, and the decay is prevented, which improves shelf life. Dry anchovies with improved value can be manufactured in a simplified processing process.

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Hereinafter, the present invention will be described in more detail.
The method for producing dried anchovy according to the present invention comprises the steps of: (a) adding live anchovy to normal saline containing ginseng components to reach a domestic condition; (b) adding anchovy to household condition in hot water at 80 to 100 ° C. Ripening step, and (c) drying mature anchovies.
When the live anchovy is placed in the brine at room temperature containing the ginseng component according to the present invention, the anchovy naturally breathes into the gills, and as a result, the ginseng component is cut into the gills and intestines, and a certain amount of time passes to the housework state. Thus, when anchovies ripening in the housework state are ripened, the anchovy tissues can prevent rapid stiffness, and when dried, more anchovies can be obtained.In addition, ginseng components are cut into gills and intestines to reduce fishy smell. Dry anchovies with pharmacological functionality can be obtained. In particular, in case of dry anchovies ginseng ingredients are cut off, there is an advantage that the shelf life is greatly improved.
The efficacy of ginseng has been widely known for a long time, and in recent years, the interest in saponin of red ginseng has been increasing, and a multipurpose food has been developed as a well-being food. For example, red ginseng kinds of foods starting from beverages such as red ginseng candy, red ginseng jelly, red ginseng gum, etc. have been developed in various ways from children's confectionery products and have received much attention from consumers.
Phenolic components of white and red ginseng are closely related to antioxidant activity, and ginseng extracts have antioxidant effects on fatty foods. Especially, the content of MDA, the final product of lipid peroxidation produced by free radicals, in the extracts of red and white ginseng It is well known from the following documents that both showed low levels and the ginseng extract against the FD (Fat Diet) showed an antioxidant effect as a free radical scavenger.
Diniz, YS, Faine, LA, Toxicity of dietary restriction of fat enriched diets on cardiac tissue, 2002, Food and Chemical Toxicology, 40, 1893
[Article 2] Jeon, Bo-Hyun et al., Antioxidative Effect of White and Red Ginseng Extracts in Liver of High Fat Diet, Korean Ginseng Journal, September 2005, V. 29, No. 3, PP 138-144
[3] Choi Chang-sook and 8 others, Effects of White Ginseng on Phenolic Acid Composition and Antioxidant Activity, Journal of Korean Ginseng Society, March 2006, V. 30, No. 1, PP 22-30
As such, ingredients contained in ginseng (including red ginseng, white ginseng, and ginseng), especially saponins, have the effect of suppressing rancidity of fat, and dry anchovies penetrated into gills and intestines suppress acidification and improve storage stability. Will have

The brine used to bring the live anchovy to housework in step a of the present invention is brine (preferably the same temperature as seawater) containing ginseng components (salts of the same salinity as seawater), and anchovies living in such water If you put the anchovy after a certain period of time to reach the lyrics state. In the brine, it takes more than 10 minutes for freshly caught anchovies, and after 1 hour of catching, the anchovy is breathing with gills, but the anchovy is not good. It takes about a minute.
The ginseng component is red ginseng extract containing red ginseng, white ginseng, and ginseng in water.
Brine containing ginseng components may be prepared by, for example, blending ginseng extract with water at room temperature and mixing it with salt or directly with seawater.
In addition, in the process of holding live anchovies in the reservoir on the ship with a fish feeder (fish pump), the sea water is added together, and the process of making salt water by adding extra salt is omitted. Ginseng extract can be added to seawater. The sea water will contain about 3.5% of salt, and when the ginseng extract is added to the sea water and mixed, the same result will appear. Applying this method has the advantage that step a can be performed in a more simplified manner.

In step b of the present invention, the anchovies that reach the domestic state are harvested by harvesting, etc., and put into hot water of 80 ° C. or higher to cook. In this case, in order to reinforce the functional component, it is preferable to use the hot water of the brine containing the ginseng component.
After finishing the cooking, the anchovy is moved to the drying room, dried by the method of cold air drying, hot air drying, and then sorted and packaged. In addition, dried dried anchovies dried and dried may be dried or precipitated in a solution containing ginseng components.
Hereinafter, the present invention will be described by way of examples.

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[Production Example 1]

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Preparation of brine containing ginseng components:
Ginseng slices were adjusted to a ratio of 20 g of ginseng slices per liter of water and boiled at 100 ° C., but boiled until the residual amount of water became less than 20% (that is, the final residual amount of 200 ml if the amount of water was 1 liter of the initial water) to obtain a ginseng extract (the boiling time was More than 120 minutes). Water was added to the obtained ginseng extract, diluted to a concentration of 2% or more, and salt was added thereto to prepare brine at room temperature having the same salinity as seawater.

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Anchovy Processing:
Put 100 live anchovies (average 5 centimeters long) into 10 liters of brine containing ginseng components prepared above to reach a domestic condition.

At this time, depending on the state of the anchovy can be maintained for 5 to 20 minutes in saline containing ingredients.

In other words, freshly picked up anchovies should last about 20 minutes. After 1 hour of catching, the gills are breathing, but the bad anchovies are not good for 5 to 10 minutes.

Put the live anchovy in the brine containing ginseng as above and bring it to the domestic condition. After taking it out in the brine over 80 degrees Celsius, dry dry anchovy is cold-dried for more than 17 hours. C. Anchovies that live without the process of placing them in the water are cooked immediately.

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[Production Example 2]

Water was added to the ginseng extract prepared by the method described above, diluted to a concentration of about 2% or more, mixed with salt by about 5% or more to prepare a saline-containing saline solution, and heated to maintain the temperature above 80 ° C. in the anchovy (Average length about 5cm) After immersing 100 animals for 5 minutes or more, and taken out, moved to a cold air drying room to dry for more than 17 hours to prepare a dry anchovy.
[Production Example 3]
Anchovies that brought housework in the same manner as in Preparation Example 1 were ripened in brine containing 80% or more of ginseng in the same manner as in Preparation Example 2, and then dried in an air-cooled drying chamber for 17 hours or more to prepare dried anchovies. .

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     Experimental Example 1

The results of comparative observation of five panelists (three males and two females) over 20 years of age of 100 dry anchovies and 100 dry anchovies of group C classified in Preparation Example 1 are shown in Table 1.
Status Classification A C Trunk Bent (Straight) 64 42 Bent state (flexible more than 20 degrees) 27 40 Body bent state (flexible more than 45 degrees) 9 18 Hair condition (epidermal damage) 16 32 Head condition (cutting) 6 14

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After soaking in saline containing ginseng for a certain period of time in Table 1, live anchovies were placed in a domestic state, and then dried and dried anchovies in hot water were found to have a more straight state of the body than normal anchovies. It can be seen that is maintained in a much better state, and it can be seen from this fact that the method of the present invention is the correct method for producing a dry anchovy that maintains the freshness of the anchovy and improves the commerciality of the straight state.

     Experimental Example 2

     The dry anchovies prepared in Preparation Examples 2 and 3 and the general dry anchovies in the control were put into a thermostat maintained at 63 degrees Celsius and the sensory test was carried out every three days.

  This is one of the well-known methods of obstetricity test, also known as OVEN TEST or SCHAAL OVEN TEST.

     In order to increase the objectivity of this experiment, three men and two men over 20 years of age were selected to participate in the experiment.

    The dry anchovy of Preparation Example 3 was classified into a family, and the dry anchovy of Preparation Example 2 was classified into a group.

    Table 2 shows the results of the five panelists in the Gagun, Nagun, and Dagun groups, respectively, observing the results through the OVEN TEST.

The sensory characteristics of each anchovy were evaluated by a five-step scoring method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad).
Anchovies 3 days 6 days 9th 12 days 15th 18 days 21st 24 days 27th Gagun 5 5 4 4 3 3 2 2 One Me 5 5 3 3 3 2 2 One One Group 5 4 3 2 One One One One One

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        As shown in Table 2, it was found that anchovies (Gun, Nagun) prepared to contain ginseng components by using water containing ginseng components have improved storage properties by having a longer storage capacity than general anchovies even in a high temperature incubator. It was found that the resultant was soaked in the brine containing the ginseng component at room temperature before it was alive and then taken out, and the result was better than that of the ripe anchovy (family).

When producing dry anchovies containing the ginseng components sufficiently through the present invention, as well as functional health foods containing the pharmacological efficacy of ginseng, there is an advantage that the shelf life is increased to increase the shelf life, and the work process is simple to manufacture time As there is an advantage that can reduce both the cost and the present invention can be said that the industrial applicability is very high.
Unlike Japanese diets that are released and consumed at a water content of about 10%, domestic dry anchovies having a water content of about 25% easily rot at room temperature in accordance with the domestic eating habits that pursue a more chewy taste, but are manufactured according to the present invention. Dry anchovies containing ginseng ingredients with excellent ginseng ingredients to prevent rancidity are expected from the market and consumers.
In addition, if the dry anchovy containing ginseng components as red ginseng anchovy or ginseng anchovy is developed by the present invention can increase the income of fishermen as well as ginseng cultivation farmers, will receive much attention from consumers in accordance with the well-being era.

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Claims (6)

In preparing dried anchovies, (a) adding live anchovies to normal household saline containing ginseng extract boiled in water and bringing ginseng extract to water, and (b) anchovies at 80 ~ 100 ℃ Method of producing a dry anchovy containing ginseng components, comprising the step of putting into hot water to cook, and (c) drying the mature anchovy. delete delete delete The method of claim 1, wherein the hot water used for cooking is heated brine containing the ginseng extract prepared by boiling ginseng in water. delete