KR101007316B1 - Manufacturing method of the functional seasoned-dried sliced flatfish containing Opuntia ficus-indica extract - Google Patents

Abstract

The present invention relates to halibut seasoning containing hot water extract of baeknyeoncho, which is a cactus, and a method for manufacturing the same. The halibut is dried by immersing and drying in marinated solution of hot water extract of baeknyeoncho excellent in antioxidant activity and antibacterial activity as a main ingredient. The present invention relates to a flounder seasoning containing a 100-year-old hot water extract, which is a cactus for producing a well-being high-quality flounder seasoning with excellent taste and texture.

Extract of Hot Water Extract, Olive Flounder Seasoning, Antioxidant Activity, Inhibitory Effect of DNA

Description

Functional flounder seasoning containing baeknyeoncho extract and its preparation method {Manufacturing method of the functional seasoned-dried sliced flatfish containing Opuntia ficus-indica extract}

Figure 1 shows the manufacturing process of flounder seasoning.

FIG. 2 shows the scavenging activity of DPPH (1,1-Diphenyl-2-picrylhydrazyl) radicals of the flounder seasoning in order to examine the antioxidant activity of the flounder seasoning containing baeknyeoncho.

Figure 3 shows the hydroxyl (Hydroxyl) radical scavenging activity of the flounder seasoning in order to determine the antioxidant activity of the flounder seasoning containing baeknyeoncho hot water extract.

Figure 4 is the result of the alkyl (Alkyl) radical scavenging ability of the flounder seasoning in order to determine the antioxidant activity of the flounder seasoning containing baeknyeoncho hot water extract.

Figure 5 shows the hydrogen peroxide radical scavenging ability of the olive flounder seasoning in order to determine the antioxidant activity of the flounder seasoning containing baeknyeoncho hot water extract.

Figure 6 shows the DNA damage inhibitory effect of flounder seasoning containing baeknyeoncho hot water extract.

The present invention relates to halibut seasoning containing hot water extract of baeknyeoncho, which is a cactus, and a method for manufacturing the same. The halibut is dried by immersing and drying in marinated solution of hot water extract of baeknyeoncho excellent in antioxidant activity and antibacterial activity as a main ingredient. The present invention relates to a flounder seasoning containing a 100-year-old hot water extract, which is a cactus for producing a well-being high-quality flounder seasoning with excellent taste and texture.

In general, seasoned poultry refers to foods processed with seasoning, drying, etc. of fish meat or shellfish (Food Code, Moon Youngsa, 2005, p3-8), and mainly squid, marlin, pollock and tuna are used as seasoning raw materials. have.

Flounder is a fish species that plays an important role in Jeju's aquaculture industry, but due to sluggish domestic flounder in 2004, due to sluggish domestic market and overproduction, the price of flounder has dropped sharply to prevent distribution of non-standard flounder below 300g in order to regulate supply. It is recommended by the Jeju Saltwater Fish Association. As a result, the use of non-standard flounder has become an important issue, and the production of fish processed foods using flounder as a raw material can be seen as a meaningful invention.

On the other hand, baeknyeoncho is also known as palm cactus, is a tropical plant that grows well in a dry climate, is native to Mexico. It is grown or cultivated in Jeju Island in Korea, and fruits and stems have been used for food and medicinal use since ancient times. According to the herbaceous tree (Lee Simin, Uiseongdang, 1994), baeknyeoncho is known to be effective in bronchial asthma, lung disease, gastritis, constipation, enteritis, nephritis, hypertension, diabetes, neuralgia and arthritis.

Various studies on the physiological function of baeknyeoncho extract have been conducted to antibacterial and antioxidative activity (Kwon Seok Il et al., Journal of Agricultural Products Storage Distribution, 1999, 6 (3) pp 355-359), immune cell activity (Shin Tae Kyun, et al., 1998 , 2, pp31-35).

Therefore, there have been many reports on functional food manufacturing with added baeknyeoncho. For example, baeknyeoncho powdered noodle production (Jeong Hyunsook et al., Journal of Korean Society of Food Preservation and Distribution, 2003, 2, pp200-205) Et al., Korean Society of Food Science and Nutrition, 18 (4), pp341-348), Traditional liquor development (Bae In-young et al., Korea Journal of Agrochemicals, 2002, 45 (1), pp 11-17), Health drink manufacturing (Yun Sun Ae, Patent Registration No. 10 -0619425), fermented food manufacturing (Daejeon Health College, Industry-University Cooperation Group, Patent Registration No. 10-0763797), Kochujang production (Kwon Jae-Joong, Patent Registration No. 10-0568263) and salted and liver mackerel production (Welline People Co., Patent Registration No. 10 -002792).

However, despite the development of a variety of foods utilizing the early 100 years, attempts to produce functional seasonings using flounder has not yet been made, manufacturing functional seasonings with excellent antioxidant properties will be able to meet the recent consumer well-being trend.

Therefore, the present invention was to provide a method for producing functional seasonings, which are beneficial to the human body by improving the taste and texture by immersing the halibut as a main ingredient in the seasoning liquid containing the hot water extract of baeknyeoncho excellent antioxidant activity.

 In order to achieve the above object, the present invention, in order to achieve the above technical problem, a one-step process for producing the flounder flat flounder, the two-step process and hot air dryer to immerse in the prepared seasoning solution after pressing the thin flat flounder The drying consists of a three step process.

Hereinafter, the manufacturing process of the present invention will be described in detail.

First, Figure 1 shows a method of manufacturing seasonings containing baeknyeoncho hot water extract according to the present invention, if described step by step,

[Step 1 Process]

In the first step, 5 times of tap water is added to the weight of the flounder raw meat in order to clean the foreign matter generated during the separation of the flesh, which is a edible part from which the flounder of 300 g or less, which is the raw material, is removed. After homogenization, the washing process of standing for 10 minutes is repeated twice, and the recovered meat part is chopped by a hopper to produce halibut meat.

[Step 2 Process]

In the second step process, after thinly slicing the prepared flounder meat with a roller (Roller),

As shown in Table 1, flounder meat in a seasoning solution mixed with 50-70 g of water, 100-150 g of soy sauce, 20-30 g of red pepper powder, 50-100 g of sugar, 10--20 g of syrup, 6-7 g of Mirim, and 0.05-1.0 g of hydrothermal extract of baeknyeoncho It is a process of dipping halibut meat for 10 hours by making 10-20 times with respect to the weight%.

At this time, the baeknyeoncho hot water extract added to the seasoning solution was added 20 times of water to the baeknyeoncho fruit powder weight%, extracted at 60 ° C. for 2 hours, centrifuged (3,000rpm, 10min), and the supernatant was taken. Was prepared by lyophilization with the supernatant re-extracted twice in the same manner.

[Step 3 Process]

In the third step, after the immersion in the seasoning liquid, hot-air-dried at 40 ℃ for 10 hours in order to make the water content of the flounder broiled seasoning to 15-20% to commercialize the flounder seasoning.

Hereinafter, the present invention will be described in detail through specific examples of activity.

Experimental Method

       On the other hand, the antioxidant activity of the flounder seasoning in the present invention, after grinding the seasoning poultry 10g, 10 times 50% methanol was added to the total weight of seasonings and mixed, and then separated at 4 ℃ (2500 rpm, 15 minutes A supernatant was used for antioxidant experiments. Antioxidant activity was determined by scavenging free radicals that are harmful to humans.

In other words, the anti-oxidative activity of flounder seasoning was evaluated by DPPH, 1,1-Diphenyl-2-picrylhydrazyl radical scavenging, hydroxyl radical scavenging, alkyl radical scavenging and hydrogen peroxide radical scavenging. It was.

The sensory test consisted of 10 well-trained evaluators for taste, smell, and texture, and the relative evaluation was performed using a five-step scoring method of 4, 5 points for 3, and 1, 2 points for better than 3 points. The average value is shown.

Experimental Example 1 Flounder Seasoned  Antioxidant activity

DPPH radical scavenging ability was shown to have higher DPPH radical scavenging activity than that of halibut seasoning added Honyeoncho hot water extract as shown in FIG. 2, and the higher the amount of the extract, the higher the DPPH radical scavenging activity. It was.

 In addition, the hydroxyl radical and alkyl radical scavenging ability of FIGS. 3 and 4 were higher than that of halibut seasoning with the addition of hot water extract of Hundred Years-old extract, and the addition amount of the extract was similar to that of DPPH radical scavenging activity. The more, the higher the scavenging activity of the two active oxygen.

While it is not yet clear whether a group of active oxygen such as oxygen radicals or hydroxyl radicals (OH) is a decisive factor in causing food oxidation, free radicals contain one or more unpaired electrons. Because they can exist independently, they can have a significant impact on any chemical reaction in aqueous solution and can cause extensive damage to fragrance, color and nutrients, whether live or food. As is known, lipid peroxidation is induced by O ^- ₂ and lipoxygenase, and hydroxyl radical formation is promoted by lipoxygenase. Accumulated hydroxyl radicals are thus converted to alkoxyl radicals (LOOs) and aldehydes, causing rancidity and odors. In particular, unsaturated fatty acids rich in fish are the main targets of free radicals. Therefore, it was judged that the inhibitory activity of hydroxyl radical and alkyl radical could inhibit the rancidity of lipids of flounder seasoning to some extent.

On the other hand, hydrogen peroxide (H ₂ O _{2 )} is generated after O ^- ₂ during the generation of active oxygen species. The metal ions bound to the DNA react with H ₂ O ₂ to increase OH- on the DNA, resulting in breakage of the DNA strand or modification of bases and induction of fragments of the nucleic acid resulting in H ₂ O _2. Hydroxyl radicals can damage bases that make up the base of DNA.

As shown in FIG. 5, the hydrogen peroxide scavenging activity was shown to be high depending on the concentration of hot water extract of baeknyeoncho, in particular, 0.1% extract was very excellent in hydrogen peroxide scavenging activity of the flounder seasonings, which was about 20 times higher than that of the non-added flounder seasonings. Showed hydrogen peroxide scavenging activity.

To summarize the results of the antioxidant activity, the components extracted from the flounder seasonings are excellent in scavenging reactive oxygen species, especially high scavenging of alkyl radicals that have the greatest effect on the final production of lipid peroxides known as carcinogens. The flounder seasoning prepared by showing activity was recognized as a seafood processed food with excellent functionality.

Experimental Example 2 Flounder Seasoned DNA  Damage suppression effect

Recently, the method of measuring the damage of cellular DNA has been widely used as a method for determining the effects of inhibiting genotoxicity. If the balance between free radicals and antioxidants in the body is broken and more free radicals are produced than antioxidants, the body is subject to oxidative stress, which can damage DNA and eventually develop into a degenerative chronic disease. Is higher. In particular, when the active oxides are present in excess, they cause more destructive and irreversible DNA damage, which can cause mutations and even cancer.

DNA damage inhibition effect of flounder seasoning extract was analyzed by the comet assay. When electrophoresis of the damaged cells, the smaller the molecular weight of the DNA, the farther it moves away from the nucleus. It looks like

The inhibitory effect of DNA damage on human lymphocytes (lymphocytes) of flounder seasonings is shown in FIG. 6. As shown in FIG. 6, when only hydrogen peroxide was treated, it was confirmed that the DNA tail portion was more moved than the flounder seasoned poultry added with baeknyeoncho hydrothermal extract. On the other hand, as the amount of the extract increased, the tail portion of DNA decreased and the nuclei of the DNA were observed. Therefore, flounder seasoning containing Hundred Perennial Hydrothermal Extract has the effect of suppressing DNA damage.

Experimental Example 3 Flounder Seasoned  Sensory test result

According to the sensory test results shown in Table 2, flounder seasoning containing baeknyeoncho hot water extract showed better taste, texture and comprehensive evaluation than commercial tuna seasoning. On the other hand, the flounder seasoning was slightly lower than the commercial tuna seasoning, but there was no significant difference.

 As described above, although the present invention has been described with reference to the above embodiments, it is not necessarily limited thereto, and various modifications may be made without departing from the scope and spirit of the present invention.

As described above, the flounder seasoning prepared according to the method of the present invention is excellent in antioxidant activity and DNA damage suppression effect, and better in taste and texture than commercial tuna vesicles. It has a very effective advantage to provide seasonings to consumers.

Claims (3)

After adding 5 times the amount of tap water to the weight of raw flounder meat, which is the edible part that removes the head, tail, and shell, etc., homogenizes for 15 minutes, and repeats the washing process of standing for 10 minutes twice. After cutting into small pieces to prepare the flounder meat,  After slicing the prepared flounder meat with a roller (Roller),  To the flounder meat weight%, seasoning liquid mixed with 50 ~ 70g of water, 100 ~ 150g of soy sauce, 20 ~ 30g of red pepper powder, 50 ~ 100g of sugar, 10 ~ 20g of syrup, 6 ~ 7g of mirin, and 0.05 ~ 1.0g of hot water extract of baeknyeoncho, It is immersed in 10-20 times the halibut meat for 10 hours, and after the immersion of the seasoning liquid, hot air dried so that the water content of the halibut meat seasoning is 15-20%, and the flounder seasoning is processed Method for Preparation of Olive Flounder Seasoning Containing Hot Water Extract Flounder seasonings containing hot water extract of baeknyeoncho, characterized in that by the manufacturing method of claim 1 The olive flounder seasoning containing the hydrangea extract of baeknyeoncho, characterized in that it has the effect of antioxidant activity and the inhibitory effect of DNA damage.

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