KR101142655B1 - A method for preparing the salted Alaska pollack roe additional using by Wasabia Japonica Matsum - Google Patents

Abstract

The present invention relates to a manufacturing method for producing cod roe using horseradish, and in particular, cod roe prepared by the process of the present invention using wasabi excellent in functional ingredients than microcoli, yeast, Lactobacillus, pH, VBN and TBA results in excellent storage, which prevents the waste of food resources due to deterioration, reduces the production cost of the product, and improves the hygienic quality of the product. can do.

Wasabi, Cod roe, Microorganism, Yeast, Lactobacillus, pH, VBN, TBA, Manufacturing Method

Description

A method for preparing the salted Alaska pollack roe additional using by Wasabia Japonica Matsum}

The present invention relates to a method for producing cod roe excellent in quality improvement and shelf life using wasabi excellent in functional ingredients.

[Document 1] Kim Sang-mu, Preservation Effect of Low Salted Cod roe with Food Additive, Korean Journal of Food and Nutrition Science, 25 (6) , pp.937-943, 1996

[Document 2] Yu Chang-su, Color Book of Korean Medicinal Plants, Book Publishing Academy, p.486, 1989

Gilbert J, et al., Volatile constituents of horse-radish roots, J. Sci. Food Agric., 23 , pp. 527-535, 1972

[4] Kozlowska JH, et al., Characterization of myrosinase in polish varieties of rapeseed, J. Sci Food Agric., 34 , pp.1171-1180, 1983

Sahasrabudhe MR, et al., Dehydration of horse-radish roots, J. Food Sci., 45 , pp. 440-445, 1980

Hasegawa N, et al., Comparison of effects of Wasabia japonica and allylisothiocyanate on the grownth of four strains of Vibrio parahaemolyticus in lean and fatty tuna meat suspensions, Int J. Food Microbiol., 49 , pp.27-34 , 1999

[Document 7] Chae Soo-gyu and 4 others, Standard Food Analysis, Geocultural History, pp133-136, 1999

[Ref. 8] Kim, Sang-mu and 2 others, A Study on the Development of Squid Eating in Gangneung Province, Quality Changes by Aging Temperature and Period, Journal of Korean Fisheries Society, 27 , p.215, 1994

[Document 9] Oh, Sang-Ryong, Basic Research for Quality Improvement of Fermented Seafood, Korea Food Research Institute, 1980

[Reference 10] Cho, Tae-Sook, A Study on Flounder Eating, Master's Thesis, Korea University, 1982

Salted seafood is a traditional Korean fermented fish food that suppresses the growth of decayed bacteria by salting fish and shellfish and decomposes meat by the enzyme action of autodigestive enzyme or microorganism.The manufacturing process is simple and no special manufacturing equipment is needed. The product has a unique rich taste and is widely used as a seasoning material for side dishes and kimchi from ancient times to today (preservation effect of low salted cod roe with kim Sangmu, food additives, Korean Journal of Food and Nutrition Science, 25 (6) , pp.937-943, 1996).

In recent years, as the consumption of health-oriented foods has increased, salted products have been used in the form of seasoned salted salt with much lower salt content, but such salted salted salted salted salt is one of the biggest problems in manufacturing. It is a shortening of storage of salted fish. To this end, researches to extend the shelf life of low salted salted fish have been widely conducted, but there are no clear solutions yet.

Wasabia ( wasabia japonica Matsum ) is a perennial herb of the dicotyledonous genus Papaver mustard (Cruciaceae), a spice crop called aka wasabi (Yangchangsoo, Book of Korean Medicinal Plants, Book Publishing Academy, p. 486, 1989). Contains sinigrin and allylisothiocyanate, and allyl isothiocyanate itself does not have a pungent taste, but when the tissue is destroyed by cutting or grinding horseradish, the myrosina present in the tissue Hydrolyzed by myrosinase to give a pungent taste (Gilbert J, et al., Volatile constituents of horse-radish roots, J. Sci. Food Agric., 23 , pp. 527-535, 1972; Kozlowska JH, et al., Characterization of myrosinase in polish varieties of rapeseed, J. Sci Food Agric., 34 , pp.1171-1180, 1983; Sahasrabudhe MR, et al., Dehydration of horse-radish roots, J. Food Sci., 45 , pp. 440-445, 1980). Such allylisothiocyanate has a bactericidal effect (Hasegawa N, et al., Comparison of effects of Wasabia japonica and allylisothiocyanate on the grownth of four strains of Vibrio parahaemolyticus in lean and fatty tuna meat suspensions, Int J. Food Microbiol , 49 , pp.27-34, 1999), but there are various effects such as neurostable effect, appetite promoting and digestive action, but so far, there is no reference to the manufacturing method for producing cod roe using wasabi Nothing has been taught or described.

Accordingly, the present inventors studied a method to increase the shelf life of salted fish and as a natural antimicrobial substance that can inhibit the growth of the causative agent of altered salted salted fish, cod roe produced by using wasabi microorganism, yeast , Lactic Acid Bacteria, pH, VBN and TBA results in excellent storage, reducing the amount of returned and discarded due to deterioration, not only waste of food resources, but also reduce the production cost of the product, The production method of cod roe using wasabi was completed in the present invention.

In accordance with the above object, the present invention provides a manufacturing method for producing cod roe excellent in quality improvement and shelf life using wasabi excellent in functional ingredients.

Specifically, the present invention comprises the first step of screening and selection to collect and wash water from pollack pollack; A second step of removing water from the first step and dipping in brine to ferment for 1 hour to 20 hours, preferably 3 hours to 18 hours in a low temperature aging room at 0 to 10 ° C .; A third step of removing impurities from the fermented egg; A fourth step of mixing a seasoning liquid including horseradish extract in the egg that has been removed from the third step; Pepper of the present invention from the manufacturing process characterized in that it comprises a fifth step of low-temperature aging of the seasoned egg in the fourth step of 24 to 96 hours, preferably 48 to 72 hours in a low temperature aging room of 0 ~ 10 ℃ Using wasabi can obtain cod roe excellent in quality and shelf life.

Seasoning liquid used in the present invention is 70 to 90% by weight of salt 1 to 7% by weight, red pepper powder 1 to 10% by weight, minced garlic 0.01 to 5% by weight, sugar 0.01 to 5% by weight, sodium L- glutamate 0.01 To 5% by weight. 0.01 to 5% by weight of DL-sodium peroxide, 0.01 to 5% by weight of D-sorbitol solution, 1 to 6% by weight of seasoned red pepper powder, and 0.01 to 6% by weight of horseradish extract, preferably 75 to 85% by weight of salt 5% by weight, red pepper powder 2-7%, minced garlic 0.1-3%, sugar 0.1-3%, sodium L-glutamate 0.1-3%. DL-sodium peroxide 0.1 to 3% by weight, D- sorbitol solution 0.1 to 3% by weight, seasoning red pepper powder 2 to 5% by weight and horseradish extract is characterized in that the composition.

Wasabi extract as defined herein is water containing purified water, lower alcohols having 1 to 4 carbon atoms or mixed solvents thereof, preferably polar solvent soluble extracts and polar solvent insoluble extract residues, except for the polar solvent soluble extracts, more preferably. Preferably, they include ethanol soluble extract and ethanol insoluble extract residue.

Hereinafter, the manufacturing method of the cod roe of the present invention will be described in detail.

Performing screening and selection to collect and wash fresh eggs from pollock caught in the North Pacific or the East Sea in the first step;

In the second step, the cod roe treated in the first step is fermented for 3 to 18 hours in a low temperature aging room at 0-5 ° C. by removing moisture and immersing in brine;

Removing impurities from the fermented egg in the third step;

Mixing a seasoning liquid containing fucoidan with the egg that has been freed of impurities in the third step in the fourth step;

Excellent quality improvement and shelf life using the fucoidan of the present invention from the manufacturing process comprising the step of low-temperature aging the seasoned egg in the fifth step in the fourth step in a low temperature aging room of 0 ~ 5 ℃ 48 ~ 72 hours Cod roe can be prepared.

In addition, horseradish extract of the present invention is freeze-dried horseradish C ₁ to C ₄ lower alcohol, such as water, ethanol and methanol in a volume of about 1 to 40 times, preferably about 1 to 30 times the weight of the sample As a polar solvent or a mixed solvent thereof, preferably ethanol, more preferably 80 to 100% ethanol, about 0 ° C to 100 ° C, preferably 20 ° C to 50 ° C, about 10 minutes to 24 hours, Preferably using extraction methods such as cold needle extraction method, hot water extraction, reflux circulation extraction, ultrasonic extraction or pressure extraction for 15 minutes to 1 hour, preferably extracted by performing the ultrasonic extraction method, each under washer under reduced pressure filtration Polar solvent soluble extract and polar solvent insoluble extract residue except for the polar solvent soluble extract, preferably, ethanol soluble extract and wasabi ethanol insoluble extract glass To give the water to each concentration and freeze-dried the horseradish polar solvent soluble extract and horseradish insoluble polar solvent extract can be obtained and the residue, respectively.

The present invention is excellent in storage of microorganisms, yeast, lactic acid bacteria, pH, VBN and TBA measurement results than the cod roe produced in the process of the present invention using wasabi excellent in functional ingredients, and finally the food due to alteration Not only does it reduce the waste of resources, reduce the production cost of the product, but also contributes to improving the food value because of the hygienic quality of the product.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.

Reference Example 1. Preparation of Sample

The cod roe was obtained from mythological food (Sokcho) from frozen pollock caught in the North Pacific, and the domestically produced (Sokcho Nonghyup) was used for the sake salt and red pepper powder. Wasabia japonica Matsum (Taebaek Agriculture) ) Was completely frozen by using an ultra-cold freezer (DFS520, Ilshin Lab) for 24 hours at -70 ° C, and then dried in a vacuum freezer (PVIFD30A, Ilshin Lab) for 48 hours. .

Reference Example 2 Preparation of Wasabi Extract

50 g of the lyophilized wasabi prepared in Reference Example 1 was placed in a 500 mL Erlenmeyer flask, followed by adding 95% ethanol at a ratio of 1: 5 (w / v), and mixing the ultrasonic wave at 30 ° C. for 30 minutes. Sonication was performed. The extracted extract was filtered through a filter paper (1 mm-pore-size filter, Whatman No. 2) to obtain an ethanol extract, and the remaining residues were each obtained with ethanol-insoluble residues. R-200) and ethanol at 40 ° C. and ethanol at room temperature, and then concentrated under reduced pressure and lyophilized to ethanol extract (hereinafter referred to as “KEA”) and ethanol insoluble residues (hereinafter referred to as “KEB”). Divided each. Ethanol extract was stored below -40 ℃, ethanol insoluble residue was stored below -20 ℃ was used in the following experiment.

Example 1. Preparation of cod roe with wasabi

After washing 100 g of the cod roe of Reference Example 1 cleanly, water was removed, and salt water (detergent salt 3 g) was immersed in a low temperature room (4 ° C.) for 12 hours, and then dried over a sieve to remove water and impurities. 3% by weight of salt (preparation salt), 6% by weight of red pepper powder, 0.5% by weight of minced garlic, 0.6% by weight of sugar and 0.4% by weight of sodium L-glutamate in the egg without impurities. 0.5% by weight of DL-sodium peroxide, 0.5% by weight of D-sorbitol solution, 3% by weight of seasoned red pepper powder, and 0.5g of each KEA (horseradish ethanol extract) prepared in Reference Example 2 And 3 g of wasabi insoluble (ethanol) residue, added with dried wasabi insoluble (ethanol) residue, and then mixed with well, KE-P. It was prepared by aging in).

The prepared salted fish was stored in a falcon tube (falcon tube) and stored in a 25 (± 5) ℃ incubator (Description Incubator; IB-25G JEIO TECH) for 3, 6, 9, 12 days.

Experimental Example 1. Measurement of microorganisms, yeasts and lactic acid bacteria of wasabi added with wasabi

The dried cod roe prepared in Example 1 was measured as follows using a dry film method while storing at 25 (± 5) ℃ for 3, 6, 9, 12 days.

The control group was prepared in the same manner as in Example 1 without adding wasabi components and measured under the same conditions as the experimental group. The number of microbial roe (KE, KE-P) prepared in Example 1 was diluted by the decimal method of microbial cod roe during storage, and the number of viable bacteria was 3M Aerobic Count Plate film, respectively, and 3M E. coli / Coliform Count of E. coli. Plate film and yeast were used 3M Yeast and Mold Count Plate film.

As a result of the experiment, as shown in Table 1, the control group (cod roe without horseradish ingredient) was 2.00 × 10 ⁵ CFU / g, and KE (cod roe extract with horseradish ethanol extract) and KE-P (pepper pepper) On the third day after storage, the dried cod roe with ethanol residue was 1.00 × 10 ⁵ CFU / g. The total viable cell number of the added cod roe was 1/100 lower than that of the control group, especially 1/10 days after 9 days of storage. In addition, the numbers of yeast and lactic acid bacteria were not significantly different between the control group and the experimental group (KE, KE-P) as measured on the 9th and 12th day of storage (see Table 1).

Therefore, it was found that KE-P (codulae added with horseradish insoluble (ethanol) residues) is excellent in reducing microbial growth and extended shelf life (expiration date) of cod roe added with wasabi. have.

Storage days sample Total bacterial count (CFU / g) leaven
(CFU / g) Lactobacillus
(CFU / g) 0 Control group 2.00 × 10 ⁵ 1.10 × 10 ⁵ 1.20 × 10 ⁵ KE (Cod roe with Horseradish Ethanol Extract) 1.33 × 10 ⁵ 1.53 × 10 ⁶ 1.23 × 10 ⁵ KE-P (cod roe with horseradish insoluble (ethanol) residue) 1.00 × 10 ⁵ 3.53 × 10 ⁶ 1.04 × 10 ⁶ 3 Control group 1.98 × 10 ⁷ 1.31 × 10 ⁵ 1.50 × 10 ⁵ KE (Cod roe with Horseradish Ethanol Extract) 2.20 × 10 ⁸ 3.53 × 10 ⁶ 2.7 × 10 ⁵ KE-P (cod roe with horseradish insoluble (ethanol) residue) 3.33 × 10 ⁶ 1.30 × 10 ⁷ 3.23 × 10 ⁶ 6 Control group 1.50 × 10 ⁸ 1.43 × 10 ⁵ 1.92 × 10 ⁵ KE (Cod roe with Horseradish Ethanol Extract) 1.50 × 10 ⁸ 3.04 × 10 ⁷ 3.15 × 10 ⁵ KE-P (cod roe with horseradish insoluble (ethanol) residue) 1.20 × 10 ⁶ 1.80 × 10 ⁷ 1.04 × 10 ⁷ 9 Control group 1.00 × 10 ⁸ 1.75 × 10 ⁷ 2.67 × 10 ⁷ KE (Cod roe with Horseradish Ethanol Extract) 1.00 × 10 ⁸ 1.02 × 10 ⁸ 4.80 × 10 ⁷ KE-P (cod roe with horseradish insoluble (ethanol) residue) 1.00 × 10 ⁷ 2.70 × 10 ⁷ 1.17 × 10 ⁷ 12 Control group 7.00 × 10 ⁷ 3.75 × 10 ⁷ 4.50 × 10 ⁷ KE (Cod roe with Horseradish Ethanol Extract) 1.92 × 10 ⁸ 3.21 × 10 ⁸ 8.50 × 10 ⁷ KE-P (cod roe with horseradish insoluble (ethanol) residue) 4.35 × 10 ⁷ 1.01 × 10 ⁸ 3.71 × 10 ⁷

Experimental Example 2. pH measurement of wasabi roe added wasabi

The pH of the cod roe prepared in Example 1 was stored at 25 (± 5) ° C. for 3, 6, 9, and 12 days, and the pH was measured using the method described in the literature as described below. , Geocultural History, pp133-136, 1999).

The control group was prepared in the same manner as in Example 1 without adding wasabi components and measured under the same conditions as the experimental group. 5 g of each cod roe (KE, KE-P) prepared in Example 1 and 45 ml of distilled water were taken and ground by a homogenizer, and then the ground sample was filtered. After filtering to 2 (125 mm), the pH was measured using a pH meter (pH meter, Mettler Toledo, SevenEasy pH, Swizerland).

As a result, as shown in FIG. 1, the control group (cod roe without horseradish) was 6.08, 5.99, 5.85, 4.84, and 4.56 at 0, 3, 6, 9, and 12 days, respectively, whereas KE (horseradish ethanol) was used. Extracted cod roe) was 6.01, 6.06, 5.86, 5.71, 5.7, and KE-P (cod roe added with wasabi insoluble (ethanol) residues) was 5.99, 5.96, 5.91, 5.8, 5.66. The decrease in pH of the experimental group was lower (see Fig. 1), which means that the pH change during aging is sharply decreased at higher temperatures and slightly increased at lower temperatures (especially near 5 ° C). , A Study on the Development of Cuttlefish Squid in Gangneung Region, Quality Changes by Aging Temperature and Period, Journal of the Korean Fisheries Society, 27 , p.215, 1994; Oh, Ryong Ryong, Basic Research for Quality Improvement of Fermented Seafood, Korea Food Research Institute, As it is known, the pH of the control group increased rapidly. Although the decrease was small in the experimental group, the change in pH was small due to the buffering effect of other organic substances such as free amino acids (Cho Tae-sook, research on the flounder, Master's Thesis, Korea University, 1982). Therefore, the shelf life (expiration date) effect of the experimental groups (KE, KE-P) was found to be excellent.

Experimental Example 3. Determination of freshness (VBN, volatile basic nitrogen)

The freshness of the cod roe prepared in Example 1 was measured at 25 (± 5) ° C. for 3, 6, 9, and 12 days and freshness was measured as follows.

The control group was prepared without adding wasabi in the same manner as in Example 1, and measured under the same conditions as the experimental group. Take 20 g of each cod roe (KE, KE-P) prepared in Example 1, add 16 mL of distilled water, extract for 30 minutes, add 2 mL of 20% TCA solution to the extract, crush it well, and leave for 10 minutes to coagulate the protein. After filtration and taking the supernatant, the amount of volatile basic nitrogen was determined using the following equation by a microdiffusion method using a Conway unit.

As a result, as shown in FIG. 2, the VBN value of the control group and the experimental group gradually increased with increasing storage period, and the control group and the experimental group (KE, KE-P) were similar until the 3rd day of storage, but the KE-P ( Wasabi-insoluble (ethanol) residue added cod roe) was lower than the control group, and on the 9th day of storage, the control was 115.63mg / 100g, and KE-P (grilled insoluble (ethanol) residue added) was 73.55mg / 100g. With a difference of about two times higher, it is thought that KE-P (cod roe with horseradish insoluble (ethanol) residue), in particular, very strongly inhibits rot (see Figure 2).

Experimental Example 4. Measurement of antioxidant (TBA, lipid oxidation)

Antioxidant activity was measured as follows while storing the cod roe prepared in Example 1 at 25 (± 5) ° C. for 3, 6, 9, and 12 days.

The control group was prepared without adding wasabi in the same manner as in Example 1, and measured under the same conditions as the experimental group. Take 20 g of each cod roe (KE, KE-P) prepared in Example 1, and 50 mL of 20% Trichloroacetic acid in 2M phosphoric acid solution containing 2M phosphoric acid cooled to 4 ° C. After grinding homogeneously for a minute, the grinding liquid was transferred to a 100 mL flask, followed by mixing with 100 mL of distilled water and shaking. After filtering 50 mL of this mixture with Whatman No. 1 filter paper, it was run for 10 minutes in 15000 ppm of centrifuge (Micro Centrifuge, Mega 21R), and only 5 mL of the supernatant was filtered through a syringe, and then transferred to a test tube. After 5 mL of -TBA (thiobarbituric acid) was added and mixed (vortexing), the mixture was left at room temperature for 15 hours, and then the absorbed color was measured at 530 nm (Jasco, JP / V-550). The TBA value was determined by multiplying the measured absorbance by 5.2.

As a result, as shown in Figure 3, both the control group and the experimental group (KE, KE-P) did not occur fatty acid plaque, there was no significant difference between the samples (see Figure 3).

Experimental Example 5. Sensory evaluation of cod roe with horseradish

In order to investigate the sensory evaluation and preservation ability of the cod roe prepared in Example 1 as described below, the sensory test was carried out by a nine-point scoring method on 10 sensory test personnel.

As a control group, the existing coarse cod roe products (Incheon Sorae, Ganggyeong Naggal) were used, and the color, taste, and aroma of each cod cod roe were expressed as a general preference (very good: 9 points, good: 7 points, Normal: Five points, Bad: Three points, Very bad: One point)

As a result, as shown in Table 2, the preference of KE (cod roe with horseradish ethanol extract) and KE-P (cod roe with maize insoluble (ethanol) residue) was higher than that of the control group, and especially after opening for a long time It can be seen that the fragrance, color, and taste last longer than existing products even if stored.

Immediately after ripening Open in 1 week Refrigerate 3 days after opening Refrigerate after opening 6 days Refrigerate after opening 9 days Refrigerate after opening 12 days KE (Cod roe with Horseradish Ethanol Extract) 8.3 8.0 7.0 6.0 5.4 5.0 KE-P (cod roe with horseradish insoluble (ethanol) residue) 8.6 8.6 7.6 7.0 6.8 6.0 Control group 8.3 7.8 5.7 4.9 3.6 3.2

[National R & D project supporting this invention]

[Task unique number]

B0010517-2008-01 / RRC00200-0000-00 / R01-2007-000-20704-0

[Name of Buddha]

Ministry of Knowledge Economy / Ministry of Knowledge Economy / Korea Science Foundation

[Name of research project]

Regional Industry Promotion Project / Regional Cooperation Center Project / Specific Basic Research

[Name of Research Project]

Sokcho Wellbeing Salted Fish Product Development Project / East Coastal Marine Biological Resources Research Center Performance Utilization Project / Verification of Health Functionality of Fish and Seaweeds for Commercial Foods, Identification and Identification of Key Compounds

[Host]

Gangneung-Wonju National University / Gangneung-Wonju National University

[Research period]

July 01, 2008 ~ June 30, 2011 / January 01, 2009 ~ December 30, 2009 / September 01, 2007 ~ August 31, 2010

1 is a diagram showing the comparison of the pH change at 25 ℃ of cod roe (KE, KE-P) of the control group and the experimental group,

FIG. 2 is a diagram showing changes of VBN (volatile basic nitrogen) at 25 ° C. of cod roe (KE, KE-P) of the control group and the experimental group,

3 is a diagram showing the comparison of the change in TBA (lipid oxidation degree) at 25 ℃ of cod roe (KE, KE-P) of the control group and the experimental group.

Claims (4)

A first step of screening and selection, which collects and washes eggs from pollack pollen; A second step of immersing the first seasoning liquid containing salt water in the first step; A third step of removing impurities from the first seasoned egg; A fourth step of mixing a second seasoning liquid including horseradish extract in the egg that had been freed of impurities of the third step; A method of producing cod roe using wasabi, characterized in that it comprises a fifth step of ripening the seasoned cod roe in the fourth step in a low temperature aging room of 0 ~ 10 ℃ 24 to 96 hours. According to claim 1, wherein the seasoning solution is 70 to 90% by weight of salt 1 to 7% by weight, red pepper powder 1 to 10% by weight, minced garlic 0.01 to 5% by weight, sugar 0.01 to 5% by weight, L- glutaminic acid Sodium 0.01 to 5% by weight. 0.01 to 5% by weight of DL-sodium peroxide, 0.01 to 5% by weight of D-sorbitol solution, 1 to 6% by weight of seasoned red pepper powder, and 0.01 to 6% by weight of horseradish extract. delete Cod roe excellent in quality improvement and shelf life obtained by the method of claim 1.

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