KR101166159B1 - Method for preserving Dombaeki with improved flavor - Google Patents

Abstract

The present invention is a flavor improver for pickling dome vent pickles made from an extract selected from the group consisting of powdered green tea, ginger, curry, onion peel, eggplant or mulberry leaf extract, or a mixture of these extracts, a method for pickling dome exhaust steam using the same and a method for preparing dome exhaust steam using the same The dome ventilated in accordance with the method of the present invention can improve the flavor of the dome vent while improving the texture and overall taste by using a flavor improver using a natural material extract at the same time with the treatment of salt in a ceramic container, Steamed dome prepared also has an excellent flavor improvement effect.

Dome Exhaust, Shark, Steamed Dome Exhaust, Flavor Enhancer

Description

Method for preserving Dombaeki with improved flavor}

The present invention relates to a method for pickling dome vent with improved flavor, and more specifically, dome baechu pickled flavor prepared from an extract selected from the group consisting of powdered green tea, ginger, curry, onion peel, eggplant or mulberry leaf extract or a mixture thereof It relates to an improving agent, a method of pickling dome exhaust using the same, and a method of manufacturing dome exhaust steam using the same.

Sharks are cartilaginous fishes, also known as hammerhead sharks or hammerhead sharks. It is a fish species that appeared on the earth about 400 million years ago and has survived until now. About 350 species are known around the world, but about 40 species are distributed in the coastal waters of Korea. Representative fish species that are used as dome vents are the larvae, mono, juniper and malignant. It is composed of cartilage without bones and blood vessels in the body, without bures, and supplies nutrients to the body through cartilage. The length of the hammerhead shark is about 3.5m and the back side is olive or dark gray. The abdomen is white fusiform and the back of pectoral fin is dark in color. The head is T-shaped like the ears on both sides and eyes are next to it.

Dome excretion is high in protein content of 20%, low in fat content of 0.1%, and liver oil contains a lot of squalene and vitamin A.D. Cartilage, tissue and body fluids contain a lot of chondroitin sulfate. In addition, the cartilage of the dome vent is composed of mucopolysaccharides, proteins and polysaccharides, and is known to prevent the treatment of adult diseases, arthritis, cancer, arteriosclerosis, diabetic complications and anti dermal diseases.

Like do skate, dome ventilate contains 1.5-17% of urea and 0.7-1.3% of Me3NO, and when decomposed, NH ₃ or Me3N is generated and has a unique smell. The cause of degradation of urea or Me3NO is not well known, but it is easily decomposed at low temperatures and smells. The concentrations of NH ₃ , Me3N and Me2NH in tissues vary depending on the species, and the odor intensity is known to increase proportionally with the decomposition of urea and Me3NO.

Attempts to use dome embryos as a food source for humans have been made by a number of researchers, but they have avoided edible food due to their peculiar odors, and the use of microfibrillar proteins by treatment of pH, salt and heating. Coagulation studies have been reported. Traditionally, shark meat in the Gyeongsang province of Korea has been widely used as a ritual food, called dombaegi, and in 1983, the shark bones from Imdang-dong tomb of Gyeongsangbuk-do, Gyeongsangbuk-do, are estimated to be around 3-4 centuries BC. The history used is believed to be long.

In Gyeongsang Province, many people prefer the peculiar flavor of the dome, but most other regions and foreigners avoid eating because of this smell. It is said that the dome exhaustive is derived from the meat of the Gyeongsang-do dialect, and that it is derived from the dome foot dome exhaustion, which is widely caught in Korea's waters. In Gyeongsang-do, foods that are indispensable to sacrifices are used for bandits, tangs, and pieces.

Conventional techniques using dome belly meat include various types of dome belly meat in Korean Patent No. 10-0718868, "Method of Manufacturing Food Ingredients Using Dome Belly Meat" and No. 10-0614901, "Method of Making Dumplings Using Dome Belly Meat." Processed dome meat through washing and pulverizing dome belly meat, and mixing the above dome belly meat with tofu, leek, olive, egg, starch powder, ginger, salt, etc. In addition, there is disclosed a method for providing a variety of food using dome baegi flesh by allowing the user to thaw it at any time for cooking to food.

In addition, the process of contacting the dome excrement meat with a solvent in the Republic of Korea Patent Application No. 10-2003-7005590 No. "dome excrement meat" and the process of obtaining an extract that is an angiogenesis inhibitor by separating the dome excrement meat and the resulting solution, the solvent is removed A method of preparing the extract of dome baegi meat and the use of the extract for the treatment of diseases related to angiogenesis, including cancer, retinopathy, inflammation, and arthritis is disclosed, Korean Patent Application No. 10-2007-7003085 The anticancer effect of dome exhaust meat extract is disclosed in "Anti-cancer composition containing meat extract and mushroom extract."

In the present invention, in order to reduce the odor generated in the dome exhaust and at the same time improve the flavor selection of the flavor improver using a natural material extract and the selected excellent flavor improver at the same time with the treatment of salt in a ceramic container to improve the flavor dome exhaust pickling process It was established and led to the present invention.

Accordingly, an object of the present invention is to provide a method for pickling dome exhaust, which suppresses the odor peculiar to the dome exhaust, and improves the flavor, and a method for producing dome exhaust steam with improved flavor using the same.

The purpose of the present invention as described above is to prepare a flavor improver for pickling dome vent using powder green tea, ginger, curry, onion peel, eggplant or mulberry leaf extract, and using the same in salted and aged in a ceramic container in a steamer It was achieved by making steamed dome vent steamed and then confirming the flavor improvement effect of dome vent steamed.

The present invention provides a flavor improving agent for storing dome exhaust.

The flavor improving agent according to the present invention is preferably an extract selected from the group consisting of powdered green tea, ginger, curry, onion peel, eggplant or mulberry leaf extract or a mixture of these extracts, and more preferably 1: 1: 1 mixed extract.

Flavor improver according to the present invention is to improve the flavor of the dome exhaust, it is prepared in 1% solution by adjusting the total amount after distilled water, heat extraction, filtration to each of the above components.

The present invention provides a method of pickling dome exhaust with improved flavor.

Method for pickling dome exhaust according to the present invention comprises the steps of thawing the frozen dome exhaust; Cutting the thawed dome exhaust and immersing in water to wash; Pickling and aging of the washed dome drainage with a salt solution to which the flavor improver for pickling dome baegi including an extract selected from the group consisting of powdered green tea, ginger curry, onion peel, eggplant or mulberry leaf extract or a mixture of these extracts .

In the dome exhaust pickling method according to the present invention, the salt solution pickling and aging is preferably sprinkled evenly on the surface of the dome exhaust with a salt amount of 1% by weight of the weight of the dome exhaust by direct intermittent method.

In addition, the salt solution pickling and ripening is preferably carried out in a ceramic container.

The present invention also comprises the steps of thawing the frozen dome exhaust; And cutting and thawing the thawed dome exhaust soaked in water. Pickling and aging of the washed dome pear with a salt solution to which dome flavoured pickling flavor-improving agent is added, comprising an extract selected from the group consisting of powdered green tea, ginger, curry, onion peel, eggplant or mulberry leaf extract or a mixture of these extracts ; And it provides a method for producing dome exhaust steaming consisting of the step of increasing the aged dome exhaust in a steaming cooker.

The dome ventilated in accordance with the method of the present invention can improve the flavor of the dome vent and improve the texture and overall acceptability by simultaneously performing a flavor improving agent using a natural material extract in a ceramic container with salt treatment, and prepared using the same. Steamed dome also has an excellent flavor improvement effect.

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

The material used in the embodiment of the present invention is horizontally opened along the spine with a monodome exhaust, then cut off the head part and extract the intestines, then cut into pieces 20cm long horizontally frozen at -20 ℃ purchased and preserved material Used as. Salt was used as flower salt (CJ), and green tea was used as powdered green tea (TJ, TJ). Eggplants and fresh mulberry leaves were purchased from Moel'ant (Haeyang, Gyeongsan) and dried at 40 ° C. Used. Other materials were purchased commercially.

Example 1 Preparation of Flavor Enhancer

In this embodiment, each 10g of green tea powder (Gt), fresh ginger (Gi), curry powder (Cu), onion peel powder (Op), eggplant powder (Ep) and mulberry leaf powder (Ml) in order to improve the flavor of the dome exhaust 1000 mL of distilled water was added to the mixture, followed by heat extraction and filtration for 30 minutes to prepare a solution (1%) in which the total amount was adjusted to 1000 mL (1%, w / v). The chitosan-ascorbate solution was used by dissolving 1 g of chitosan (Kito-life Co. Korea) having a molecular weight of 444 kDa in 100 mL of an ascorbic acid 1% solution and diluting it 100 times (0.01%).

In addition, Green Tea Extract (Gt) + Ginger Extract (Gi) (1: 1, v / v), Green Tea Extract (Gt) + Ginger Extract (Gi) + Curry Extract (Cu) (1: 1: 1, v / v / v), green tea extract (Gt) + eggplant extract (Ep) + mulberry leaf extract (Ml) (1: 1: 1, v / v / v), curry extract (Cu) + onion peel extract (Op) + eggplant extract (Ep) + Mulberry Leaf Extract (Ml) (1: 1: 1: 1, v / v / v / v) was prepared and diluted to just or 1/2 when used.

Example 2 Selection of Pickling Containers

In this embodiment, in order to compare the quality of the pickling vessels in the manufacturing process of salted dome drainage, the dome venting piece cut into pieces of 1.5 x 6 x 10 cm in a plastic container having a volume of 10 L, a commercial melamine container and a ceramic container After each one, sprinkle evenly with 1% (w / w) salt on the weight of dome exhaust, and then, as a flavor improver, green tea powder 1% (w / v) hot water extract + eggplant powder 1% (w / v) hot water extract + mulberry leaf Powder 1% (w / v) hot water extract (1: 1: 1, v / v) mixture was sprayed at 5 mL per 100 g of the dome exhaust (so that the liquid does not flow down). Next, after aging for 5 to 18 hours at 5 ℃ steamed using a steaming pot after steaming for 10 minutes and used an excellent container in the quality evaluation.

Example 3 Storage of Dome Exhaust

In the salt pickling method for the storage of the dome exhaust, we used the dipping method of dipping pickled meat in the brine solution and the indirect method of sprinkling the salt directly and comparing them.

First, the soaking method was pickled in 1% brine containing 1% brine (control) or 0.5% flavor improver with a dome exhaust ratio of 1: 1 (v / w) at 5 ° C. for 10 hours.

In the direct method, 1% of salt is spread evenly over the surface of the dome, and 1% extract of green tea powder (Gt), eggplant powder (Ep), and mulberry leaf powder (Ml) is used as a flavor improving agent. 5 mL of the solution mixed in (v / v) was sprayed onto the dome vent 100 g using a nebulizer.

Example 4 cooking of steamed dome

The manufacturing process of the salt pickled dome exhaust is as shown in FIG. In other words, place the frozen dome exhaust stored at -20 ℃ for 2 hours in the room at 20 ℃, thaw enough to enter the sheath, and then cut into 1.5 x 6 x 10 cm size and water below 5 ℃ of 3 ~ 5 times the dome exhaust volume. Place the container in the container for 30 minutes to remove the odor.

The dome exhaust air odor-containing components in a ceramic container after spraying the salt evenly 1% (w / w) with respect to the amount of dome exhaust by direct intermittent method and extract 1% (w / v) green tea powder, eggplant powder 1 as a flavor improving agent A mixture of the% (w / v) extract and the mulberry leaf powder 1% (w / v) extract in a 1: 1: 1 mixture was sprayed onto the dome exhaust surface with 5 mL per 100 g of the dome exhaust (so that the liquid did not flow). Then aged at 5 ° C. for 10 hours. Salting dome exhaust aging is completed by steaming for 10 minutes after steaming using a steamer to prepare salted dome exhaust steaming.

Experimental Example

The quality evaluation of dome exhaust was evaluated by sensory evaluation of ammonia like odor (ALO), texture and overall acceptability. The sensory test was measured by the five-point scoring method (15) by 15 sensory personnel consisting of college students and graduate students who majored in food engineering. The ammonia odor and hardness were very strong (5 points) and strong (4 points). Moderate (3 points), weak (2 points), very weak (1 point), texture acceptability and overall acceptability for texture are very good (5 points), good (4 points), It evaluated as being moderate (three points), bad (two points), and very bad (one point).

The mean and standard deviation of 15 sensory personnel were expressed. Significance verification was performed by Duncan's multiple range test using version 12 of the Statistical Package for Social Sciences (SPSS Inc., Chicago, IL, USA) software package.

Experimental Example 1 Evaluation of Treatment Effect of Flavor Enhancer

When the salt of the dome exhaust treated according to the process of FIG. 1 is salted by 1% by direct intermittent method, immediately spray 13 kinds of flavor improving agents as shown in Table 1 onto the surface by 5 mL per 100 g of the dome exhaust, and then at 10 ° C. Aged for a period of time and steamed for 10 minutes in a steaming pot to investigate the ammonia-like odor, texture and overall acceptability for texture (see Table 1).

TABLE 1

Effects of Various Flavor Enhancers on Ammonia Smell, Texture, and Overall Acceptability of Steamed Dome

^1-6) Mix 1% hydrothermal extract into 1: 1, 1: 1: 1 and 1: 1: 1: 1 (v / v).

⁷⁾ Data is mean ± standard deviation measured in three replicates.

As a result, ammonia-odor was low in green tea (Gt), eggplant (Ep), and mulberry leaf (Ml), and texture and overall preference were found to be the best. The green tea (Gt) + eggplant (Ep) + mulberry leaf (Ml) mixed extracts treated group showed better results than those treated respectively.

Experimental Example 2: Comparison between the direct method and the dipping method

In the salt pickling method of manufacturing the dome vent in ritual, the result of comparing the dipping method of immersing the dome vent meat in the brine solution and the indirect method of sprinkling with salt is shown in Table 2.

<Table 2>

Comparison of Quality of Steamed Dome Exhaust Dome Exhausted in Salt Solution Containing Flavor Enhancer and Aged at 5 ℃ for 10 Hours by Spraying Flavor Enhancer Immediately

¹⁾ Flavor improver: Green tea powder, eggplant powder, and mulberry leaf powder are mixed with 1% of hot water exports in 1: 1: 1 (v / v). It was immersed in a ratio of 1: 1 with the amount of dome exhaust, and when spraying, evenly sprayed 1% of salt directly, and sprayed 5 mL per 100g of dome exhaust with 1% of the same flavor improving agent which was not diluted.

²⁾ Data are mean ± standard deviation measured in three repetitions.

In the soaking method, the amount of 1% brine containing 1% brine (control) or 0.5% flavor improving agent and dome exhaust was 1: 1 (v / w) and pickled at 5 ° C. for 10 hours. Esau immediately sprayed 1% of the salt on the surface of the dome exhaust volume and sprayed 1 mL of the flavor improver 5 mL with respect to 100 g of the dome exhaust. At this time, the flavor improving agent used green tea (Gt) + eggplant (Ep) + mulberry leaf (Ml) extract mixture (1: 1: 1) with the lowest ammonia odor and the best texture and overall taste in the flavor improving agent treatment experiment of Table 1. Used.

In addition, in Table 2, in order to grasp the effect of improving the flavor in more detail, fresh dome baegi meat and dome baegi meat were placed at 30 ° C. for 4 hours, and the odor was compared.

As a result, the strength of ammonia-like odor was generally weaker in immersion method than in direct method, but texture and overall acceptability were poor in immersion method. This phenomenon is considered to be the effect of the taste component and odor component contained in the dome exhaust shed into the immersion liquid. As a result of comparing fresh and aged dome meats, the strength of ammonia-flavored ammonia was slightly higher than that of fresh meat, but was higher in texture and overall preference.

Experimental Example 3 Comparison of Pickling Containers

The results of comparing the ammonia-like smell, texture and overall acceptability of steamed dome exhausts by pickling by salting containers (plastic containers, melamine containers and ceramic containers) and by pickling time (5, 10, 15 hours) when pickling salt of dome exhaust Is the same as

<Table 3>

Effect of Salt Pickling Container on the Quality of Salted Dome Exhaust

¹⁾ Data is mean ± standard deviation measured in three repetitions.

Salt concentration was adjusted to 1% when salting. In all containers, ammonia odor gradually decreased and texture and overall preference increased until 10 hours, but ammonia odor increased again and texture and overall preference decreased after 15 hours.

Among the three pickling containers, the strength of ammonia odor was lower in the ceramic container than in the plastic container, which was generally used, and showed higher values in texture and overall acceptability.

1 is a process diagram schematically showing the manufacturing process of the dome exhaust steaming the flavor according to the present invention.

Claims (7)

delete delete Thaw the freezing dome The thawed dome exhaust is cut and immersed in water to clean the dome exhaust. A 1: 1: 1 (v / v / v) mixture of powdered green tea 1% (w / v) hot water extract, eggplant powder 1% (w / v) hot water extract, and mulberry leaf powder 1% (w / v) hot water extract The dome exhaust pickling method with improved flavor, characterized in that the pickling and aging by spraying or dipping with a flavor improving agent for salt pickling of the dome exhaust. The method according to claim 3, wherein the spraying or dipping of the salt-impregnated flavor improver of the washed dome exhaust sprays 0.5% of the flavor improver at a concentration of 1% or 0.5% immediately after evenly spraying 1% by weight of salt on the surface of the dome exhaust. A 1% brine containing a flavor improving agent of the concentration and the amount of dome exhaust is 1: 1 (v / w) immersion at 5 ℃ 10 hours characterized in that the dome exhaust pickling method. The method of claim 3 or 4, wherein the immersion of the salt improver for pickling is carried out in a ceramic container. delete A dome exhaust pickled prepared by the method according to claim 3.

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