KR100936794B1 - A method for processing fish using the blend of low molecular weight polysaccharides and deep seawater - Google Patents

Abstract

The present invention relates to a method for extracting a polysaccharide from a mushroom, low molecular weight thereof to prepare a concentrated solution, and mixing with deep water to prepare a composition for processing fish and processing the fish using the same, and a composition for processing fish. It is considered that the fish can be used for the industrialization of various fish foods because it has the effect of exhibiting excellent sensory performance, which is significantly reduced in the off-flavor.

Fish, polysaccharides, deep water, mushrooms

Description

A method for processing fish using the blend of low molecular weight polysaccharides and deep seawater}

The present invention relates to a fish processing method using low molecular weight polysaccharide and deep water, and more specifically, to extract polysaccharides from the sea mushroom, low molecular weight it is prepared as a concentrate, mixed with deep water to prepare a composition for processing fish It relates to a method for processing fish using the same and a composition for processing fish.

In modern life, there is a growing interest in improving diet and its health, and there is a growing interest in health foods for the purpose of preventing various diseases including adult diseases. The need for methods is increasing. Blue fish such as mackerel or saury are rich in polyunsaturated fatty acids such as DHA and EPA, which are good for the human body, but they are not easily deteriorated during distribution and have a bad fishy smell. Conventional back blue fish are easily changed and salted using excessive salt, which is excessive general salt, so that polyunsaturated fatty acids cannot be used and deteriorated, resulting in a decrease in freshness of the fish, and osmotic phenomena caused by salts penetrating the fish. There is a problem that the protein is dissolved and not only the meat quality is changed, but also the chewing and sensuality.

Various attempts have been made to improve this, and typical methods include the addition of functional ingredients of green tea, such as polyphenols and catechins, to salt fish (Korean Patent Application No. 10-2002-0058252), to remove fishy fishy smell. Method of salting fish by adding donkey and adding vinegar to improve chewability (Korean Patent No. 10-0362964), aquatic salting method using ganbanseok green tea brine (Korean Patent No. 10-0460132) , Seasoning salting method of fish or shellfish using natural fruit extract (Korean Patent No. 10-0756826), salting method of fish using grape wine (Korea Patent No. 10-0734591), of fish using black bean powder Salting method (Korean Patent No. 10-0666473), immersed in primary salt solution containing bamboo salt, green tea and charcoal, bamboo salt and green tea in boiled kelp And a method of immersing in the added secondary salt solution (Korean Patent No. 10-0755480).

However, as the consumption of fish increases, there is a continuous need for a new processing method that can provide excellent and diverse effects to remove off-flavor of fish.

The sea cucumber mushroom is a kind of mandarin mushroom belonging to the pine family, and the flesh is thick and dense, but soft and brittle. Therefore, it is an edible mushroom that is excellent in chewing feel and has a good taste and aroma, and is grown in large quantities by a bottle growing facility. It is rich in potassium, calcium, and phosphorus, and is considered to be a good food for the growth of adolescents, the health of the elderly, and the elderly. The mushrooms are reported to contain carbohydrates equivalent to about 50% of their dry weight. These polysaccharides are reported as sugars of the polymeric cellulose family, of which beta glucan is reported to be composed of about 20%. Recently, in the search for a new functional material, researches on high molecular weight or low molecular polysaccharides extracted from mushrooms have been actively conducted. These polysaccharides have few side effects, biofunction control and various physiology such as anticancer, antioxidant, antibacterial, antidiabetic and antiviral. It is reported to be active.

Mushroom polysaccharides are classified into water-soluble and insoluble polysaccharides, which are used as excellent dietary fiber materials. In particular, water-soluble and insoluble polysaccharides extracted from pine are found to be excellent in blood lipid control in animal experiments and are currently commercially available. Water-soluble polysaccharides extracted from Ganoderma lucidum mushrooms have been reported to exhibit anticancer activity by promoting hypoglycemic activity and promoting host immune responses. Water-soluble polysaccharides extracted from mushrooms have been reported to have anticancer and antioxidant activities.

In general, the physiological activity of polysaccharides is reported to be correlated with their molecular weight. Among the sulfated polysaccharides extracted from Bokyeong, belonging to the Democratic Fungi, the anticancer activity of sulfated polysaccharides with a molecular weight in the range of 20 to 400 kDa is higher than that of low-molecular or polymeric polysaccharides. It turned out.

However, examples of applications in other fields besides the method of edible mushrooms having various efficacies such as edible as such have been disclosed (Korean Patent Application No. 10-2008-0007529) It is only.

On the other hand, deep sea water is a seawater that is classified as surface water, mid-water, deep water, and low-water, and most of the iceberg is melted with water from the bottom to the second layer, that is, between 200-700m of water, so the water temperature is very low, 0-2oC. . In addition, since salinity and density are different from surface water and low water, they are not mixed with each other, rich in nutrients, and clean water with little organic matter and pathogens. Currently, the development of drinking water using deep water is in full swing, and research on the functionality uniquely assigned to the products according to the addition of deep water to processed foods and cosmetics is underway.

As a technique using deep sea water, a method of manufacturing dried seaweed using deep sea water and dried seaweed prepared by such a method (Korean Patent No. 10-0645899) and salted fish using deep sea salt in the East Sea (Korean Patent Application No. 10-2002- 0034702), method of dipping salted fish using salt produced from deep sea water (Korean Patent No. 10-0814511), aquaculture method of seaweed using deep sea water and superficial sea water (Korean Patent Application No. 10-2006-0073993) , Method for manufacturing the tofu manufacturing from deep sea water (Korea Patent No. 10-0697566), Method of preparing and using salt for salt food from deep sea water (Korea Patent Application No. 10-2006-0003588), Marine There is a method of farming fish using deep and superficial seawater (Korean Patent Application No. 10-2007-0066840).

Mackerel is one of the five major fish species in the offshore fishery in Korea. It is rich in protein and has a unique taste because of its high content of non-protein nitrogen compounds. Mackerel is a nutritious food, but the price is low and the production volume is not recognized for its value. However, recently, mackerel has become popular as a health food because of the efficacy of EPA and DHA, which are high in omega-3 fatty acids.

In addition, the selenium contained in mackerel is 2,000 times more effective in preventing oxidation of unsaturated fatty acids, which is estimated to be effective in preventing cancer and preventing heart disease. Mackerel fish meat is easily broken down by enzyme action and converted into histamine. Therefore, the freshness of the mackerel is very important. Traditionally, in order to maintain the freshness of the mackerel, the mackerel has been salted and stored and consumed. However, the salted mackerel, which has been salted in the traditional way, has a high salt content, which may adversely affect people with adult diseases, particularly those with hypertension, diabetes, and heart disease.

The present inventors have intensively studied to improve the problems of the conventional salting method using the salt as described above, focusing on the efficacy of the seaweed mushroom polysaccharides and deep water to process the fish more effectively by using it during the processing of mackerel It has been found that the present invention can be achieved.

It is an object of the present invention to provide a method for effectively processing fish by immersing fish in deep water containing a certain amount of water-soluble polysaccharides extracted from low-molecular-weight mushrooms, modified by a molecular weight control method instead of the salts generally used. .

The object of the present invention as described above is to lower the molecular weight to 300 kDa by the low molecular weight method of the polysaccharides extracted from the mushrooms and mixed with the deep water, and then processed the fish using it to excel than the conventional fish treatment method Achieved by confirming that fishy smell was removed.

The present invention comprises the steps of extracting polysaccharides from the mushrooms, low molecular weight of the extracted pine mushrooms, polysaccharide solution of the low molecular weight of the pine mushrooms prepared by concentrating the solution, the low molecular weight It provides a processing method of a fish comprising a mushroom polysaccharide concentrate and a deep water mixture to prepare a mixed solution, adding salt to the mixed solution to prepare a fish processing composition, and processing the fish with the fish processing composition. .

In the method according to the invention, the low molecular weight seaweed mushroom polysaccharide concentrate preferably contains 9 to 10% of the polysaccharide. In addition, the mixed solution is preferably mixed with 2 to 3 parts by weight of the low molecular weight seaweed mushroom polysaccharide concentrate and 20 to 25 parts by weight of deep water.

It is preferred that the final salinity of the fish processing composition is 9 to 10%.

In another aspect, the present invention provides a composition for processing fish consisting of a salt mixture and a mixed solution of deep polysaccharide-containing concentrate and sea water mushrooms.

In the composition for fish processing according to the present invention, the mixed solution is preferably obtained by 2 to 3 parts by weight and 20 to 25 parts by weight of deep water containing a polysaccharide containing seaweed mushroom, the amount of salt is 9 to 10% salinity is the preferred final salinity May be added as possible.

The processing method of the fish according to the present invention is carried out as follows.

According to the method of the present invention, pigments and low molecular weight substances should be removed from the mushroom powder as a pretreatment before extracting the mushroom polysaccharide. Subsequently, water was added to the pretreated seaweed mushroom, stirred at a high temperature, preferably 100 ° C., and then centrifuged to obtain a supernatant. Ethanol was added to the obtained supernatant and centrifuged again to obtain a precipitate of an aqueous solution of larch mushrooms to obtain a polysaccharide therefrom. The polysaccharide has a molecular weight of about 10,000 kDa.

Citric acid is added to the above-mentioned seaweed mushroom water-soluble polysaccharide to low molecular weight through an autoclave at different times, preferably for 1 hour, 2 hours and 3 hours, respectively. The low molecular weight of the obtained low molecular weight mushroom polysaccharides was found to be significantly reduced to 900, 470, 300 kDa over time.

Subsequently, the low molecular weight mushroom polysaccharide solution is concentrated by low temperature vacuum concentration so as to be a concentrate containing 9 to 10%, preferably 10%, of polysaccharide.

A low molecular weight polysaccharide-containing mixed solution is prepared by mixing the above-mentioned mushroom low molecular weight polysaccharide-containing concentrate with deep water. The amount of the low molecular weight polysaccharide-containing concentrate of larch mushrooms is 2-3 parts by weight, preferably 2 parts by weight.

To the concentrated solution, the total salinity of 9 to 10% is added to the pine mushroom salt (trade name: Haejanggeum) to prepare a solution for fish treatment.

Fish is processed by immersing the fish in the fish treatment solution.

After salt-processing the processed fish, it is transferred to an ultra-cold cold-air drying aging chamber, and the final processed fish is obtained through a semi-dry aging process.

As described above, when the low-molecular-polysaccharide and deep-water mixtures prepared according to the present invention are used for the processing of fish, the effect of being able to remove odor (fishy) is excellent compared to the fish prepared by the conventional fish processing method. Therefore, it has been confirmed that the low molecular weight polysaccharide and the deep water mixed solution of the present invention can be used for processing various aquatic products.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these examples.

Example 1 Polysaccharide Extraction from Matsutake Mushrooms

Haesong mushroom powder was provided by Haesong Bio Industry Co., Ltd. The pine mushroom powder consisted mainly of carbohydrate (46.8%) and protein (18.5%) and contained a small amount of ash (8.9%).

In order to remove the pigment and low molecular weight material from the mushroom powder was stirred for 10 hours at room temperature in 80% ethanol. After stirring, water was added to the obtained mushroom samples, stirred at 100 ° C. for 1 hour, and centrifuged to obtain a supernatant. About 4 times ethanol was added to the supernatant and centrifuged to obtain polysaccharides in the precipitated aqueous solution of mushrooms. This water-soluble polysaccharide consists mainly of carbohydrate (53%) and protein (22%).

Example 2 Preparation of Low Molecularization and Low Molecular Weighted Polysaccharide-Containing Solution of Seaweed Mushroom Polysaccharide

Citric acid was added to the seaweed mushroom water-soluble polysaccharide obtained in Example 1 to lower the molecular weight through an autoclave (120 ° C.) at different times to obtain a low molecular weight mushroom polysaccharide. The degree of low molecular weight was determined by investigating the molecular weight of polysaccharides using a high performance size exclusion chromatography-multi angle light scattering-refractive index (HPSEC-MALS-RI) detection system.

When the low molecular weight treatment was not carried out, the molecular weight of the polysaccharides extracted from the mushrooms was 10,000 kDa. The molecular weights of the polysaccharides were 900, 470 after autoclave treatment for 1, 2 and 3 hours to lower the molecular weight. , 300 kDa.

Mushroom polysaccharide solution having a low molecular weight of about 300 kDa in the polysaccharide treated as described above was concentrated by low temperature vacuum concentration to prepare a 10% polysaccharide-containing concentrate.

Example 3 Preparation of Low Molecular Weighted Polysaccharides and Deep Water Mixtures

A low-molecular-polysaccharide-containing mixed solution was prepared by mixing 2 parts by weight of the low-lying mushroom low molecular polysaccharide-containing concentrate obtained in Example 2 and 20 parts by weight of deep water provided by Gangneung Marine Bio Promotion Agency. Sea salt mushroom salt (trade name: Haejanggeum) was added to this solution to prepare a solution having a total salinity of 10%.

Through this process, a low-molecular-weight polysaccharide and deep-water mixed solution of the seaweed mushroom, a raw material solution for mackerel salting, was obtained.

Example 4 Preparation of Mackerel Salt and Live Mackerel

The mackerel was salted using a mixed solution containing the low molecular weight polysaccharide and the deep water of the sea cucumber mushroom obtained in Example 3.

After immersing the mackerel in a mixed solution of polysaccharides and deep water, the salt was aged for 24 hours in a low-temperature aging room, then transferred to an ultra-cold cold-air drying aging room to prepare a liver mackerel through a 48-hour semi-dry aging process.

Experimental Example 1 Evaluation of Quality of Liver Mackerel Prepared Using Low Molecular Weight Polysaccharide and Deep Water Mixture

Quality Evaluation Results of Liver Mackerel Salted with Low Molecular Polysaccharide and Deep Water Mixture Evaluation standard Evaluation result (5 scales) Remarks Experimental product Sea salt salted mackerel Appearance of Gan Mackerel (Surface Color, Shine, etc.) 4.2 3.2 Problems with Cooking (Smoky, Surface Burning) 4.1 3.1 Odor caused by ingestion (Fishy) 4.6 3.3 Body elasticity and overall texture when ingested 4.1 3.3 Off-flavor caused by cooling to room temperature 4.2 1.5 Comprehensive Quality (Quality Comparison) 4.3 3.1

 1, very inferior; 2, inferior; 3, normal; 4, excellent; 5, very good

This item is for evaluating the quality of liver mackerel salted with a mixture of low molecular weight polysaccharide and deep water.The appearance of the contents, off-flavor and surface burning during cooking, off-flavor caused by ingestion, body elasticity and overall texture, and room temperature The evaluation was carried out sensually by 10 evaluators by setting off off-flavor and overall quality. Evaluation was performed using the salt salted liver mackerel as a control, the results are shown in Table 1 above. From the above results, it was shown that the fishy appearance and the overall texture of the fish, the saltiness of the liver mackerel salted with a low-molecular polysaccharide and a deep water mixture, and the fish body elasticity and overall texture than the salt salted mackerel. In particular, it was found that the fishy smell generated when cooled at room temperature after cooking was considerably lowered in the salted mackerel by the low molecular polysaccharide and the deep water mixture. Thus, the overall quality of liver mackerel was significantly improved when salted by a low molecular weight polysaccharide and a deep water mixture compared to salt salted liver mackerel.

Claims (2)

Extracting the polysaccharides from the larch mushrooms; Low molecular weight of the extracted pine mushroom polysaccharides; Preparing a concentrated solution containing polysaccharide 9 to 10% by concentrating the low-molecularized pine mushroom mushroom polysaccharide solution; Preparing a mixed solution by mixing 2 to 3 parts by weight of the low molecular weight seaweed mushroom polysaccharide concentrate and 20 to 25 parts by weight of deep water; And Preparing a fish processing composition by adding salt to the mixed solution so that the final salinity is 9 to 10%; And Processing fish into the fish processing composition Processing method consisting of fish A composition for processing fish with a salinity of 9 to 10%, consisting of a mixture of 2 to 3 parts by weight of a low molecular weight seaweed mushroom polysaccharide-containing concentrate and 20 to 25 parts by weight of deep water and salt.