KR101142690B1 - A method for preparing the salted Alaska pollack roe additional using by Artemisia capillaris - Google Patents

Abstract

The present invention relates to a manufacturing method for producing cod roe using Injin mugwort, and in detail, cod roe prepared by the process of the present invention using Injin mugwort with excellent functional ingredients than micrococcus, yeast, lactic acid bacteria, Excellent storage of pH, VBN and TBA results in excellent food 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. have.

Injin mugwort, cod roe, microorganism, yeast, lactic acid bacteria, pH, VBN, TBA, manufacturing method

Description

A method for preparing the salted Alaska pollack roe additional using by Artemisia capillaris}

The present invention relates to a method for producing spicy cod roe excellent in quality and shelf life using phosphorus mugwort with excellent 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

2 Waterfield CJ, et al., Investigationsinto the effects of various hepatotoxic compounds on urinary and liver taurine levels in rats. Arch. Toxical, 67 , pp. 244-254, 1993

Block G, et al. Anitoxidant vitamins and disease preparation. Food Technology, 48 , pp. 80-89, 1994

[4] Wu TS, et al., Phenylalkynes from Artemisia capillaris, Phytochemistry, 47 , pp. 1645-1648, 1998

[5] Wu TS, et al., New constituents and antiplatelet aggregation and anti-HIV principles of Artemisia capillaris, Bioorganic & Medicinal Chemistry, 9 , pp . 77-83 , 2001

6, Cho YH, et al., Essential oil composition and antibacterial activity of Artemisia capillaris, Artemisia argyi, and Artemisia princeps, Korean J. Intl. Agri., 13 , pp. 313-320, 2002

[7] Sheu SJ, et al., Capillary electrophoretic determination of the constituents of Artemisia capillaris Heba, J. Chromatography, 911 , pp. 285-293, 2001

[8] Lim SN., Studies on th biological activities of Mugwort (Artemisia asictica nakai) Leaves, Master thesis, Yonsei Univ., 1992

Kiso Y, et al., Antihepatotoxic principles of Artemisia capillaris buds, Planta Medica, 50 , pp. 81-85, 1984

Yamahara J, et al., Vascular dilatory action of Artemisia capillaris bud extracts and their active constituent, J. Ethnopharmacol, 26 (2) , pp. 129-136, 1989

Kolodziej H, et al., Structure-cytotoxicity relationships of a series of natural and semi-synthetic simple coumarins as assessed in two human tumor cell lines, Z. Naturforsch, 52, p. 3-4, 1997

[Ref 12] Chae Soo-gyu and 4 others, Standard Food Analysis, Geocultural History, pp133-136, 1999

[Ref. 13] Kim, Sang-mu and two others, A Study on the Development of Squid Eating in Gangneung Province, Quality Changes by Aging Temperature and Period, Journal of the Korean Fisheries Society, 27 , p.215, 1994

[Document 14] Oh, Sang-Ryong, Basic Research for Quality Improvement of Fermented Seafood, Korea Food Research Institute, 1980

[Reference 15] 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.

Artemisia capillaris is an herbaceous deciduous shrub belonging to the genus Asteraceae, and it is called as the name of the evergreen mugwort or heather because it doesn't die in winter but comes out of the stem the following year. It contains essential oils, caffeic acid, aromatic oxycarbonic acid and various minerals and vitamins (Waterfield CJ, et al., Investigationsinto the effects of various hepatotoxic compounds on urinaryand liver taurine levels in rats. Arch.Toxical, 67 , pp . 244-254, 1993; Block G, et al .. Anitoxidant vitamins and disease prevention.Food Technology, 48 , pp. 80-89, 1994; Wu TS, et al., Phenylalkynes from Artemisia capillaris , Phytochemistry, 47 , pp. 1645-1648, 1998; Wu TS, et al., New constituents and antiplatelet aggregation and anti-HIV principles of Artemisia capillaris, Bioorganic & Medicinal Chemistry, 9 , pp.77-83 , 2001; Cho YH, et al., Essential oil composition and antibacterial activity of Artemisia capillaris, Artemisia argyi, and Artemisia princeps, Korean J. Intl.Agri., 13 , pp.313-320, 2002; Sheu SJ, et al., Capillary electrophoretic determination of the constituents of Artemisia capillaris Heba, J. Chromatography, 911 , pp. 285-293, 2001).

Artemisia capillaris has an inhibitory effect on glucosyltransferase produced by Streptococcus mutand, a caries-causing bacterium, and tyrosinase, which is involved in melanin formation, compared to wormwood or wormwood. It is reported to be higher than other species of wormwood (Lim SN., Studies on th biological activities of Mugwort (Artemisia asictica nakai) Leaves, Master thesis, Yonsei Univ., 1992), and other improvements in liver function (Kiso Y, et al. , Antihepatotoxic principles of Artemisia capillaris buds, Planta Medica, 50 , pp.81-85, 1984), Yamahara J, et al., Vascular dilatory action of Artemisia capillaris bud extracts and their active constituent, J. Ethnopharmacol , 26 (2) , pp.129-136, 1989) and anticancer effects (Kolodziej H, et al., Structure-cytotoxicity relationships of a series of natural and semi-synthetic simple coumarins as assessed in two human tumor cell lines, Z Naturfo rsch, 52, p. 3-4, 1997), but none of the above documents teach or describe any preparation method for producing cod roe using Injin mugwort.

Accordingly, the inventors of the present invention, while researching a method to increase the shelf life of salted seafood, microbial, 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, as well as the hygienic quality of the product A method of preparing cod roe using Injin mugwort was completed in the present invention.

In accordance with the above object, the present invention provides a manufacturing method for producing a cod roe excellent in quality improvement and shelf life by using the jinjinmyeong excellent 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 jinjin mugwort in the egg that has been removed with impurities in the third step; Phosphorus mugwort of the present invention from the manufacturing process, characterized in that it comprises a fifth step of ripening the seasoned cod roe in the fourth step in the low temperature aging room of 0 ~ 10 ℃ 24 to 96 hours, preferably 48 to 72 hours By using it can be obtained excellent cod roe improved 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 ginko wormwood, preferably 1 to 5% by weight of 75 to 85% by weight of cod roe %, Red pepper powder 2-7%, minced garlic 0.1-3%, sugar 0.1-3%, sodium L-glutamate 0.1-3%. It is characterized in that it is composed of 0.1 to 3% by weight of DL-sodium peroxide, 0.1 to 3% by weight of D-sorbitol solution, 2 to 5% by weight of seasoned red pepper powder, and 0.1 to 5% by weight of phosphorus mugwort.

Phosphorus mugwort as defined herein is characterized in that it is in the form of lyophilized phosphorus mugwort powder, phosphorus mugwort extract, or phosphorus mugwort sugar fermentation broth.

Phosphorus mugwort extract as defined herein is water containing purified water, a lower alcohol having 1 to 4 carbon atoms or a mixed solvent thereof, preferably a polar solvent soluble extract and a polar solvent insoluble extract residue, except for the polar solvent soluble extract, more preferably Ethanol soluble extract and ethanol insoluble extract residue.

Phosphorus mugwort sugar fermentation broth as defined herein is selected from the group consisting of white sugar, brown sugar, brown sugar, sugar powder or granulated sugar, preferably white sugar or brown sugar, and at a constant ratio, 0 to 50 ° C., Preferably fermentation broth obtained by fermentation at room temperature for 1 to 30 days, preferably 7 to 14 days.

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 the seasoning liquid containing jinjin mugwort in the egg which had been freed of impurities in the third step in the fourth step;

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

In addition, the extract of the present invention is the polarity of the lower alcohol of C ₁ to C ₄ , such as water, ethanol and methanol in a volume of about 1 to 40 times, preferably about 1 to 30 times the sample weight As a 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 Extracted by cold extraction, 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 of the extracts of the polar solvent soluble through the vacuum And obtaining a polar solvent insoluble extract residue except for the polar solvent soluble extract, preferably, an ethanol soluble extract and a ginsam ethanol insoluble extract residue. Concentration and freeze-drying, respectively, can be obtained to obtain the phosphate mugwort polar solvent soluble extract and the ginsam mugwort polar solvent insoluble extraction residue, respectively.

Injin mugwort fermentation broth of the present invention is selected from the group consisting of white sugar, brown sugar, brown sugar, sugar powder or granulated sugar to freeze-dried phosphorus mugwort, preferably white sugar or brown sugar. The sugar component of the species, water, respectively, from 1 to 10: 1 to 10 (w / v), preferably 1: 1 to 5: 1 to 5 (w / v), and then 0 to 50 ° C, preferably Preferably, the sugar-added fermentation broth obtained by dark storage at room temperature for 1 to 30 days, preferably 7 to 14 days can be obtained.

The present invention is excellent in the storage of microorganisms, yeasts, lactic acid bacteria, pH, VBN and TBA results from the production of cod cod roe produced by the process of the present invention using phosphorus mugwort with excellent functional ingredients. Not only reduce waste, reduce the production cost of the product, but also contribute 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 salt and pepper powder were purchased from Korea (Sokcho Nonghyup) and Artemisia capillaris was used in the experiment (Yangyang Nonghyup). After completely frozen at -70 ° C. for 24 hours using an ultra-low temperature freezer (DFS520, Ilshin Lab, Korea), it was dried for 48 hours with a vacuum freezer (PVIFD30A, Ilshin Lab, Korea) and used in the experiment.

Reference Example 2. Preparation of Injin mugwort

2-1. Preparation of Phosphorus Wormwood Powder (1)

After freezing completely at -70 ° C for 24 hours using an ultra-low temperature freezer (DFS520, Ilshin Lab), dried with a vacuum freeze dryer (PVIFD30A, Ilshin Lab) and powdered (hereinafter referred to as "ACA")- Store at 40 ° C.

2-2. Preparation of Phosphorus Mugwort Ethanol Extract and Extract Residue (2)

200 g of the lyophilized phosphorus mugwort prepared in Reference Example 1 was placed in a 1000 mL Erlenmeyer flask, followed by adding 95% ethanol at a ratio of 1: 4 (w / v) and mixing, followed by ultrasonic extraction at 30 ° C. for 30 minutes. (sonication). The extract was filtered through a filter paper (1 mm-pore-size filter, Whatman No. 2), followed by ethanol removal at 40 ° C. and ethanol at room temperature using a BUCHI Rotavator (R-200) at 60 ° C., respectively. Concentrated under reduced pressure and lyophilized, it was divided into ethanol extract (hereinafter referred to as "ACB") and ethanol insoluble residues (hereinafter referred to as "ACC"). Ethanol extract was stored below -40 ℃, ethanol insoluble residue was stored below -20 ℃ was used in the following experiment.

2-3. Preparation of Fermented Wormwood (3)

In a 1000 mL Erlenmeyer flask, the lyophilized phosphorus mugwort, brown sugar, and distilled water prepared in Reference Example 1 were mixed at a ratio of 1: 1: 1 (w / v), placed in a jar and covered with a Korean paper instead of a lid. It was stored at room temperature for one day and finally a fermentation broth (hereinafter referred to as “ACD”) to which sugar was added to phosphorus mugwort was used in the following experimental example.

Example 1. Preparation of spicy cod roe added

After washing 100 g of the cod roe of Reference Example 1 cleanly, the water was removed and the 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 moisture 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 3 g of each ACA (ginsam mugwort powder) prepared in Reference Example 2 (India mugwort powder added, OA), ACB ( Phosphorus mugwort ethanol extract) 0.5g (Pinsula mugwort added with Injin mugwort ethanol extract, hereinafter referred to as AE), ACC (Pinsula mugwort insoluble (ethanol) residue) 3g (Fermentation solution of brown sugar added to Injin mugwort) 3g (fermented coarse salt added to Injin mugwort brown sugar fermented broth, hereinafter referred to as AEF) were added and mixed well, and then ripened in a low temperature room (4 ° C.) for about 60 hours.

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 Indigo Salted Coated Roots

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 spicy cod roe without any addition in the same manner as in Example 1 and measured under the same conditions as the experimental group. Each of the cod roe (OA, AE, AE-P, AEF) prepared in Example 1 was diluted by the decimal method of microbial fish during storage, and the number of viable bacteria was 3M Aerobic Count Plate film and E. coli 3M E. Coli / Coliform Count Plate film and yeast were used as 3M Yeast and Mold Count Plate film.

As a result, as shown in Table 1, the total viable counts of the control group and OA (Injin mugwort powder added cod roe) gradually decreased from the 6th day of storage, and showed similar values overall until the 12th day of storage. The control group, OA (Plant wormwood added with Injin mugwort powder) and the positive control group showed similar values of 1.98 × 10 ⁸ , 1.76 × 10 ⁸ , 3.58 × 10 ⁸ , respectively, on the 3rd day of storage, whereas AE (P. P (Pea cod roe added with Injin mugwort insoluble (ethanol) residue) and AEF (Pco cod roe added with Injin mugwort brown sugar fermentation broth) were 1.56 × 10 ⁷ , 1.50 × 10 ⁷ , and 1.53 × 10 ⁷ , respectively, as low as 1/10. The AEF (Pea Cod Roe added with Injin mugwort brown sugar fermentation broth) was 3.00 × 10, which was very low compared to other experimental groups, and AE-P (Pea Cod Roe added with Injin mugwort insoluble (ethanol) residues) was higher than the 6th day. , AEF (Pea Cod Roe added with Injin mugwort brown sugar fermentation broth) was 5.50 × 10 ⁸ , which is considered to be due to Lactobacillus due to the high level of AEF (2.00 × 10 ⁸ ). .

On the 12th day, the level of AE-P (Plant roe added with Injin mugwort insoluble (ethanol) residue) slightly increased, and AE (Plant worm added with Injin mugwort ethanol extract) was 1.07 × 10 ⁹ , which was also very high. 4.17 × 10 ⁸ ) is considered to be a high level of lactic acid bacteria.

In addition, the yeast was lower in all of the experimental groups (OA, AE, AE-P, AEF) than the control group, and lactic acid bacteria were different from AEF (coated roe added with Injin mugwort sugar fermentation broth) and AE (coated marinated ethanol extract added) As it appears higher than the spheres, it can be seen that jinjin mugwort affects the growth of lactic acid bacteria, and brown sugar has some antibacterial effect (see Table 1).

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 OA 2.00 × 10 ⁵ 1.0 × 10 ⁴ 4.50 × 10 ⁶ AE 1.33 × 10 ⁵ 2.10 × 10 ⁵ 1.23 × 10 ⁶ AE-P 1.33 × 10 ⁵ 4.30 × 10 ⁵ 1.10 × 10 ⁴ AEF 0.33 × 10 ⁶ 3.20 × 10 ⁴ 4.50 × 10 ⁷ 3 Control group 1.98 × 10 ⁸ 1.31 × 10 ⁵ 1.50 × 10 ⁷ OA 1.76 × 10 ⁸ 3.0 × 10 ⁴ 4.1 × 10 ⁷ AE 1.56 × 10 ⁷ 5.00 × 10 ⁶ 5.50 × 10 ⁶ AE-P 1.50 × 10 ⁷ 3.0 × 10 ⁷ 6.0 × 10 ⁴ AEF 1.53 × 10 ⁷ 0.90 × 10 ⁵ 1.5 × 10 ⁸ 6 Control group 1.50 × 10 ⁸ 1.43 × 10 ⁵ 1.92 × 10 ⁶ OA 1.50 × 10 ⁸ 3.79 × 10 ⁴ 5.00 × 10 ⁷ AE 5.00 × 10 ⁷ 5.70 × 10 ⁶ 5.90 × 10 ⁶ AE-P 2.50 × 10 ⁷ 3.14 × 10 ⁷ 6.50 × 10 ⁴ AEF 3.00 × 10 ⁶ 1.10 × 10 ⁵ 2.00 × 10 ⁸ 9 Control group 1.00 × 10 ⁸ 1.75 × 10 ⁷ 2.67 × 10 ⁷ OA 1.50 × 10 ⁸ 4.19 × 10 ⁴ 5.40 × 10 ⁷ AE 2.00 × 10 ⁸ 6.30 × 10 ⁶ 6.40 × 10 ⁶ AE-P 2.00 × 10 ⁸ 3.16 × 10 ⁷ 7.30 × 10 ⁴ AEF 5.50 × 10 ⁸ 1.20 × 10 ⁵ 2.10 × 10 ⁸ 12 Control group 7.00 × 10 ⁷ 3.75 × 10 ⁷ 4.50 × 10 ⁷ OA 6.50 × 10 ⁷ 2.19 × 10 ⁵ 2.45 × 10 ⁵ AE 1.07 × 10 ⁹ 2.26 × 10 ⁷ 4.17 × 10 ⁸ AE-P 3.25 × 10 ⁸ 2.10 × 10 ⁸ 2.09 × 10 ⁵ AEF 5.00 × 10 ⁸ 3.20 × 10 ⁵ 2.75 × 10 ⁸

Experimental Example 2. pH measurement of cod roe added with Injin mugwort

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 spicy cod roe without any addition in the same manner as in Example 1 and measured under the same conditions as the experimental group. 5 g of each cod roe (OA, AE, AE-P, AEF) 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 (pure cod roe without added ginseng) was 6.08, 5.99, 5.85, 4.84, and 4.56 at 0, 3, 6, 9, and 12 days, respectively, while OA (ginseng added cod roe) respectively. 6.09, 6.03, 5.79, 5.44, 5.78, AE (increase added with Injin mugwort ethanol extract) was 6.02, 5.95, 5.86, 5.78, 5.54, and AE-P (increase added with Injin mugwort insoluble (ethanol) residue) was 6.03, 5.91, 5.9, 5.66, 5.7, AEF (Pure cod roe added with Injin mugwort brown sugar fermentation broth) was 6.06, 5.94, 5.9, 5.4, 5.6, and all experimental groups (OA, AE, AE-P, AEF) were significantly different from the control until the 6th day of storage. Although there was no difference, especially from the ninth day of storage, the decrease of AE (Pea Cocoa Root with Adder of Injin mugwort ethanol extract) and AE-P (Pea Cocoa Roe with Insoluble Mucosa insoluble (ethanol) residue) was small, and OA (Pleated Mugwort with Coconut Salt) The decrease of cod roe decreased rapidly after 12 days of storage. The pH decrease in the Hum group was low (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 Squid Fishes 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, 1980 In the case of the control group, the pH decreased sharply, but in the experimental group, the decrease was small. Thus, the small change in pH was the buffering effect of other organic substances such as free amino acid (Cho Tae-sook, Fluke) , Korea University Master's Thesis, 1982), the shelf life (expiration date) effect of the experimental groups (OA, AE, AE-P, AEF) was 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 in spicy cod roe without any addition 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 (OA, AE, AE-P, AEF) prepared in Example 1, add 16 mL of distilled water, extract for 30 minutes, add 2 mL of 20% TCA solution to the extract, pulverize, and leave for 10 minutes. The protein was coagulated by filtration, the supernatant was collected, and the amount of volatile basic nitrogen was obtained by using Equation 1 by the 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 (OA, AE, AE-P, AEF) gradually increased with increasing storage period, and the control and experimental groups (OA, AE, AE-P) until the 3rd day of storage. , AEF) was similar, but the total experimental group (OA, AE, AE-P, AEF) was lower than the control group from the 6th day of storage, and there was a significant difference between the control group and the experimental group (OA, AE, AE-P, AEF) on the 9th day of storage. On the 12th day of storage, the control group was 160.16 mg / 100 g, and AE (Injin mugwort ethanol extract added cod roe) showed a high difference of 125.61 mg / 100 g (see FIG. 2), in particular, AE (Injin mugwort ethanol extract added cod roe) ) Is considered to be a very strong deterrent to corruption.

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 in spicy cod roe without any addition in the same manner as in Example 1 and measured under the same conditions as the experimental group. 20% trichloroacetic acid (20% Trichloroacetic acid in 2M phosphoric acid) containing 2 g phosphoric acid (OA, AE, AE-P, AEF) prepared in Example 1 and 2M phosphoric acid cooled to 4 ℃ ) 50 mL of the solution was ground homogeneously for 1.5 minutes, and then the grinding solution was transferred to a 100 mL flask for dialysis, 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 (OA, AE, AE-P, AEF) did not occur fatty acid plaque, there was no significant difference between the samples (see Figure 3).

Experimental Example 5. Sensory evaluation of spicy cod roe with added Injin mugwort

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 palatability of spicy cod roe added with phosphorus mugwort was higher than that of the control group, and even after opening for a long time, the flavor, color, and taste of the cod roe were longer than those of the existing products.

ferment
Immediately after Open in 1 week Refrigerate 3 days after opening Refrigerate after opening 6 days Refrigerate after opening 9 days Refrigerate after opening 12 days OA 8.5 8.3 7.9 7.4 7.0 6.8 AE (Plant Root with Added Ethanol Ethanol Extract) 8.6 8.3 8.0 7.6 7.3 7.0 AE-P (Pea Cod Roe with Insam Worm Insoluble (Ethanol) Residue) 8.5 8.1 7.3 7.0 6.8 6.5 AEF (Pea Cod Roe with Injin mugwort sugar fermentation broth) 8.7 8.0 7.0 6.7 6.1 5.3 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 the cod roe (OA, AE, AE-P, AEF) using the control and phosphorus mugwort,

Figure 2 is a diagram showing the change of VBN (volatile basic nitrogen) at 25 ℃ for cod roe (OA, AE, AE-P, AEF) using the control and phosphorus mugwort,

Figure 3 is a diagram showing a comparison of the changes in TBA (lipid oxidation) at 25 ℃ using cod roe (OA, AE, AE-P, AEF) using the control and phosphorus mugwort.

Claims (6)

A first step of screening and selection, which collects and washes eggs from pollack pollen; A second step of removing water from the first step and dipping in brine and fermenting in a low temperature aging room at 0 to 10 ° C. for 1 to 20 hours; A third step of removing impurities from the fermented egg; A fourth step of mixing a seasoning liquid including jinjin mugwort in the egg that has been removed with impurities in the third step; A method of producing cod roe using Injin mugwort, characterized in that it comprises a fifth step of low-temperature aging in the low temperature aging room of 0 ~ 10 ℃ the seasoned cod roe in the fourth step. 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 jinjin mugwort. The method of claim 1, wherein the jinjin mugwort is in the form of lyophilized jinjin wormwood powder, jinjin wormwood extract, or jinjin mugwort sugar fermentation broth. delete The method of claim 3, wherein the ginjin mugwort sugar fermentation broth is selected from the group consisting of white sugar, brown sugar, brown sugar, sugar powder or granulated sugar to lyophilized ginjin mugwort, ginjin mugwort, the selected one sugar Method for producing a sugar-added fermentation broth obtained by mixing the components and water in each of 1: 1 to 10: 1 to 10 (w / v), and then storing them in the dark at 0 to 50 ° C for 1 to 30 days. . Cod roe excellent in quality improvement and shelf life obtained by the method of claim 1.

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