KR101184914B1 - Method for processing fish using blueberry and salted fish, salted mackerel thereof - Google Patents

Abstract

The present invention relates to a fish processing method using a blueberry, using a blueberry as a functional material when salting the fish and salting at low temperature by adjusting the temperature of the immersion water below 10 ℃, to minimize protein denaturation of fish freshness Of course, to remove the fishy, and to ensure that the active ingredients of blueberries are sufficiently absorbed in fish to increase the taste, nutrition and functionality.

Description

Fish processing method using blueberry and liver fish, liver mackerel manufactured by the processing method {METHOD FOR PROCESSING FISH USING BLUEBERRY AND SALTED FISH, SALTED MACKEREL THEREOF}

The present invention relates to a fish processing method using blueberries. More specifically, by adding a blueberry functional ingredient when salting the fish, as well as removing fishy fishy, to prevent corruption, and to easily consume the blueberry functional ingredient.

Fish is a health food that contains various nutrients such as important proteins, fats, calcium, vitamins and minerals, and has been used for food since ancient times. In particular, red fish such as mackerel, saury, and mackerel are one of the common people's favorite fish. It is rich in polyunsaturated fatty acids such as Eicosa pentaenoic acid (EPA) and docosahexaenoic acid (DHA).

 These fish are caught in the coastal waters and distributed in frozen storage without any processing. Some fish are distributed in salted or dried form. As the histidine containing a large amount is enzymatically decomposed into a harmful substance called histamine, the freshness decreases rapidly, and piperidine and acetaldehyde are mixed to give fishy smell. Therefore, the storage method by salting has been developed in Korea that can be stored for a relatively long time.

However, in general, the salt storage method is effective in inhibiting microorganisms, but the fish's inherent flavor and merchandise is impaired as the fish tissue changes due to water dropping due to excessive osmotic pressure. There was a problem to consume excessive salt.

 Therefore, a new type of fish processing method has been proposed for the development of a dietary culture. Fish prepared by the conventional production processing method are mixed with salt and alcohol extracts sequentially or simultaneously, and then mixed at a maximum of -20 ° C. for 1 day. By low temperature aging, fishy fish were removed to process the fish.

However, in the prior art as described above, the functional properties and salts are immersed in a large amount of water, thereby drying or aging to deteriorate functionality due to dehydration during drying or aging.

On the other hand, Blueberry is a shrub plant of the genus Ericaceae Vaccinium, which has about 400 species worldwide and is distributed to cold regions such as Africa, Chile, Australia, Japan, USA, Canada, Finland, and Sweden. It is. There are about 20 species that are mainly used in North America. have. (Grough R. E., Food products Press, New York, USA, 97-107 (1994)).

Wild blueberries grow wildly in Korea, and blueberries are known to be excellent in antioxidant capacity and diverse in function as belonging to America's Time Magazine's top 10 cancer prevention superfoods. In particular, it contains a lot of anthocyanins, which are excellent in antioxidant capacity, and have various health functional effects, such as improving vision, preventing cancer and heart disease and urinary tract infections, delaying aging such as memory loss and decreased exercise ability. (Prior R. L, et. al., J. Agric Food Chem. 49, 1270-1276 (2001), Tufts University, Tufts Univ.Health & Nutrition Letter, Vol 19 (2001)).

It is also considered to be one of the antioxidant foods that is effective in preventing diseases because it is rich in phytochemicals such as phenolic acid, anthocyanin, resveratrol, and flavonoids. , Minerals, and low fat and sodium content (Joseph J. A, et al., Journal of Neuroscience 19, 8114-8121 (1999), Prior RL, et al, J. Agric.Food Chem , 46, 2686-2693 (1998) Hakkinen SH et al., J. Agric Food Chem., 47, 2274-2279 (1999).

In addition, as a result of measuring the lipophilic and hydrophilic antioxidant activity of foods such as blueberries using free coral radical absorption capacity measurement method (ORAC), the total oxidation and lipophilic ORAC of blueberries were the best (Wu, X. et al., J. Agric Food Chem., 52, 4026-4037 (2004).

In addition, the antioxidant activity of blueberry and other phenolic compounds and the structure of flavonoids and phenolic acid were investigated by ORAC technique. Chlorogenic acid, myricetin, quercetin, and kaempferol contain a large amount. In particular, ORAC of chlorogenic acid has a high concentration of 20.9%. In addition, 11 anthocyanins contained in blueberries are known to account for 56.3% of the total ORAC value (Zheng, W. et al., Agric Food Chem., 51, 502-509 (2003)).

Fruit juices made from Elliott varieties and other blueberry varieties have antioxidant properties against radical, hydrogen peroxide, hydroxyl radicals and mono-oxygens. SY et al., Agric Food Chem., 48, 5677-5684 (2003).

In addition, Japan's Miyazaki University School of Medicine, Department of Agriculture and Miyazaki Prefectural Corporation conducted a joint research project, and the results of the research revealed that blueberry leaves have significant health functionalities.

Blueberries having these functional characteristics are used as fruits, that is, fruits are ingested as they are raw or frozen, or otherwise used as ingredients for processed products such as jams, juices and wines. It is also used as an additive in confectionery, bakery and fermented dairy products. Recently, as research results on the health function effect of blueberries have been published continuously, the development of processed foods based on blueberry fruits has been actively developed at home and abroad. .

However, only processed foods using only the fruits of the blueberries are being developed, but the leaves of blueberries containing a large amount of breakthrough health functional substances are not developed as foods.

Therefore, the present invention is to solve the problems of the conventional fish processing method and to improve the utilization of the blueberry leaf, using blueberry leaves and berries as a functional material when salting the fish and the temperature of the immersion water 10 By controlling the salt at low temperature by controlling below ℃, to minimize fish protein denaturation to maintain freshness as well as to remove fishy.

In addition, the active ingredients of blueberry leaves and berries are to be sufficiently absorbed in fish to increase the taste, nutrition and functionality.

Furthermore, by adjusting the salt temperature, not only the fish does not contain excessive salt when salting, but also prevents deterioration of the texture of the fish due to dehydration during drying and aging, and also does not degrade the functionality.

Fish processing method using the blueberry of the present invention for achieving the above object, the step of extracting the active substance from at least one of the blueberry leaves and berries, and preparing the immersion water by putting the natural salt into the blueberry extract solution And immersing the fish in the prepared immersion water, and arranging and aging the immersed fish.

In addition, the method of extracting the active substance from the blueberry leaves, the step of drying and drying the blueberry leaves one or more times, water in the weight and dried blueberry leaves 1: 100 ~ 500 weight ratio and 90 It is characterized in that it comprises a step of heating the hot water for 1-2 hours at a temperature of ~ 120 ℃ for extracting the active substance, and filtering and cooling the extracted hot water extract.

And the method of extracting the active substance from the blueberry berries, characterized in that the fermentation of the blueberry berries.

In addition, the step of preparing the immersion water by adding the natural salt to the blueberry extract, characterized in that for adjusting the temperature of the immersion water 1 ~ 10 ℃, salinity 6 ~ 7.

In addition, after the enumeration and aging step, the step of vacuum hygiene treatment of the mature fish, and rapid freezing for 60 to 90 minutes at a temperature of -35 ℃ setting (between -32 ℃ ~ -38 ℃) of the vacuum sanitized fish Characterized in that it further comprises the step.

Furthermore, the present invention provides a liver fish or liver mackerel manufactured using a blueberry manufactured by the above processing method.

According to the present invention, by extracting the active substance from the blueberry leaves and berries in the salting process of production to remove the fishy smell of fish to not only feel the unique taste of fish, but also people who hate fish and certain layers (children, The elderly, pregnant women, etc.) to reduce the rejection, the active ingredient extracted from the blueberry is naturally absorbed into the fish has the effect of improving the food value of the processed fish.

In addition, according to the present invention by using a blueberry extract for a short period of time at low temperature, and by aging it for a short time, not only to prevent the corruption of the fish, but also to maintain the texture of the fish, to increase the functionality of the fish to develop the advanced fishery products It has the effect of enabling it.

In addition, by processing the fish using the leaves as well as the fruit of the blueberry, it increases the added value of the blueberry leaf, as well as the effect of making it easy to consume the functional material of the blueberry leaf.

1 is a processing flowchart of a fish according to the present invention.

Hereinafter, the present invention will be described in detail.

First, prepare the leaves and berries of blueberries, sun salt and fish. The sun salt is prepared by removing the brine for more than two years, so that the bitter taste of the salt is sufficiently removed.

In addition, the fish performs a pretreatment operation, the pretreatment may be preceded by the preparation of the material or may be carried out during the preparation of the blueberry extract, the immersion water, which is a post-process, as well as performing the pretreatment before dipping. Of course you can. The pre-treatment of the fish is to swell the fish according to the fish species to remove the head, guts, bones, fins, etc. Means that. At this time, the temperature of the work room during the pretreatment operation is kept below 20 ℃ to prevent the decay and freshness of the fish.

In the present invention, the fish is not limited to the kind, it can be applied to all of red fish, white fish, early fish, jade, dome, etc., in particular, it is more effective in the mackerel, mackerel, saury, which is easily rotted because of a lot of fat For these fish, the following manufacturing process is to produce products such as liver fish or liver mackerel through the treatment / production process, such as salt liver or salt treatment process.

And the active substance is extracted from the leaves and berries of the prepared blueberries. In the present invention, the blueberry leaf extract or the blueberry fruit extract may be used alone, but more preferably, the leaf extract and the fruit extract may be mixed and used. The mixing ratio is about 99: 1 to 99.9: 0.1 weight ratio. do. The reason why the blueberry leaf extract is used in a large amount is that the extraction method of the blueberry leaf is because the hot water extraction method or the extraction method of the fruit is a fermentation method by yeast.

Referring to the method of extracting the active substance from the blueberry leaves as follows. First, the blueberry leaves are washed with fresh water, and then steamed one or more times and dried. Most preferably, the blueberry leaves are dried and then dried. At this time, as the wetting and drying conditions, the first cooling for 4 to 6 minutes at a temperature of 250 ~ 350 ℃, and then the second cooling at a temperature of 130 ~ 170 ℃ through a bibim procedure to dry. Then, the blueberry leaves quenched as described above are put into water and heated at 90 to 120 ° C. for 1 to 2 hours to extract the active substance. The blueberry leaves and water are added at a weight ratio of 1: 100 to 500. The reason why the heating temperature is 90 to 120 ° C. is that when the heating temperature is less than 90 ° C., the effective substance is not sufficiently extracted from the blueberry leaves. Because. The reason why the extraction time is 1 to 2 hours is that when the extraction time is less than 1 hour, sufficient extraction of the active substance is difficult, and even more than 2 hours, almost no further extraction occurs. In addition, when the water is less than 100 weight ratio during the extraction, a large amount of water is evaporated through the extraction process, it is difficult to sufficiently extract the effective substance, if it exceeds 500 weight ratio is excessive because it is not efficient. When the extraction is completed as described above, the extracted extract is stored by filtration and cooling. At this time, the filtration method may be applied to various methods disclosed in the prior art, and the cooling temperature is not particularly limited. The reason for the cooling is to adjust the temperature of the immersion water to 1 to 10 ° C. during the salting process, which is a post process. Cool within the range of ℃ to use immediately, or cooled to low temperature to use for ice making.

And the method of extracting the active substance from the fruit of the blueberry is to use a fermentation method, not hot water extraction, such as leaves, more specifically, blueberry fruit and fermented yeast by mixing the ratio of 100: 5 weight ratio 60 ~ 70 Fermentation extract is made by aging daily. At this time, the fermentation yeast is not limited to the kind, it is possible to use a common fruit fermentation bacteria (kloeckera apiculate, etc.). It is also possible to use a method of fermenting from the fermented yeast present in the air by exposing the blueberry fruit to the air as it is not mixing a separate fermented yeast.

When the extract of the blueberry leaves and berries is prepared as described above, the immersion water is prepared by putting sun salt into the blueberry extract. At this time, the temperature of the immersion water is adjusted to 1 ~ 10 ℃, the salinity is 6 to 7, when the temperature of the immersion water is less than 1 ℃ due to the cooling of the immersion water salt is not made well and exceeds 10 ℃ This can lead to the decay of the fish due to high temperature, excess salt is added to the fish, as well as the moisture of the fish is dropped out of the texture can be reduced. When the salinity is out of the above conditions, the salinity is high, and the consumer ingests an excess amount of salinity, and when the salinity is low, it is not possible to prevent corruption due to salting.

At this time, the temperature of the immersion water can be adjusted using the cooled blueberry extract, when the cooling temperature of the blueberry extract is too low, the blueberry extract is used by making ice. And the sun salt is to prevent the bitter taste due to salt salt by using the sun salt minus the brine for more than two years.

On the other hand, without using the blueberry leaf extract as the blueberry extract, in the case of using only blueberry fruit extract is used to add additional water in a weight ratio of 1: 100 ~ 1000 and the temperature of the immersion water is also cooled by To match.

When the immersion water is prepared as described above, the fish is immersed in the prepared immersion water for 10 to 40 minutes to align and mature for 10 to 60 minutes. Here, the enumeration and aging refers to a method of arranging fish and then dropping the immersion water naturally, leaving the immersion water in a net or water zone with a drainage hole, and then proceeding the aging. In addition, the fish means that the pre-treatment operation described above.

In addition, the immersion water and the input amount of the fish during the immersion process is enough that the salinity of the immersion water and the active ingredient of the blueberry is enough to be added to the fish, it is not necessarily limited to this, but more preferably the fish and immersion water as a volume ratio 1: 0.5 to 2. This is because, if the amount of the immersion water is too small, the salt is not enough to be added to the fish, as well as the active substance of the blueberry is not easily added to the fish, and if the amount is too high, the efficiency is not economical.

In addition, the immersion time of 10 to 40 minutes is because when the immersion time is less than 10 minutes, sufficient salting is not achieved, if the salting time exceeds 40 minutes, the salt content of the fish is increased and the texture of the fish may be reduced.

The reason for the above-mentioned enumeration and aging process is not only to remove immersion water from fish, but also to improve the texture through physicochemical changes occurring after fish stiffness. And when the ripening time is less than 10 minutes, the unnecessary moisture in the fish is not enough drop out is not good to improve the texture, it is difficult to improve the texture, because more than 60 minutes because the freshness may fall due to long-term aging.

In other words, in the present invention, by using a blueberry extract in the low-temperature salted for a short time and aged for a short time, it is possible to prevent the decay of the fish as well as to maintain the texture of the fish, to increase the functionality of the fish to enable the development of processed fish products It is.

When the above process is completed, the aged fish is vacuum sanitized. The vacuum hygiene treatment method is sufficient if the vacuum hygiene treatment method used in conventional fish processing. In addition, the vacuum sanitized fish rapidly freezes for 60 to 90 minutes at a temperature of -35 ° C. (-32 ° C. to -38 ° C.) to prevent decay and freshness of the fish, and performs metal detection to sanitize. Complete fish processing. Then, the sanitized fish processed product is externally packaged for shipment of the product, and stored in a freezer compartment of -18 ° C or lower and shipped.

As described above, according to the present invention, by extracting the active substance from the blueberry leaves and berries in the salting process of the production to remove the fishy smell of fish to not only feel the unique taste of fish, but also those who hate fish and specific This can reduce the objection of the class (children, the elderly, pregnant women, etc.). In addition, the active ingredient extracted from the leaves and berries of blueberries are naturally absorbed by the fish will be able to improve the food value of the processed fish.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples, but these examples do not limit the scope of the present invention.

(Example 1)

Preparation of Blueberry Extract

First, 50g of blueberry leaves and 500g of blueberry berries were prepared for purchase in cooperation with a blueberry organic farmhouse. 50 g of the blueberry leaves prepared as described above were washed twice, followed by primary stirring at a temperature of 300 ° C. for 5 minutes. Then, the mixture was dried at a temperature of 150 ° C. through a bi-beam procedure and dried for 30 minutes. Next, 50 g of the blueberry leaves sieved as described above were put in 20 L of water, and heated at 100 ° C. for 1 hour to extract the active substance. And the extraction was completed extraction and filtered and cooled to 5 ℃ and stored.

Next, after washing 500g blueberry fruit clean, 25g of fermented yeast was added to mature for 70 days at 25 ℃ or less to prepare a fermentation extract. At this time, fermented yeast (kloeckera apiculate) was used as the fermented yeast.

-Preparation of Sea Salt and Fish

Natural Sea Salt prepared for Sinan-gun Sea Salt, which had been bred for more than 2 years, and prepared mackerel for fish. The mackerel removed the heads, intestines, fins, scales, bones, and the like, which were not implanted, and was washed at the water node after washing twice.

-Dipping and ripening in immersion water

Then, the prepared blueberry leaf extract and the fruit extract were mixed together, and 2,400 g of natural salt was added to prepare a immersion water at a temperature of 8 ° C. and a salinity of 6. The prepared mackerel was immersed in the prepared immersion water for 25 minutes, the immersion water was removed, and the mackerel was enumerated and matured in the water stand for 50 minutes.

-Sanitation

The mackerel processed as described above was vacuum sanitized, and then rapidly frozen in -35 ° C. for 80 minutes to perform metal detection, which was repackaged and stored in a freezer at −18 ° C.

(Example 2)

Machining was carried out in the same manner as in Example 1, but was replaced with mackerel.

(Comparative Example 1)

28 g of the same natural salt as in Example 1 was applied to 200 g of the mackerel prepared in the same manner as in Example 1, and then stored and aged at 20 ° C. for 1 hour. The aged fish was washed and then rapidly frozen at −25 ° C. for 80 minutes and sanitized by vacuum operation. The package was repackaged and stored in a freezer at −18 ° C.

(Comparative Example 2)

In the same manner as in Comparative Example 1 but 200 g of mackerel was used in place of mackerel.

(Experimental Example 1)

Sensory experiment

Sensory evaluation of the processed fish of Examples 1 and 2 and Comparative Examples 1 and 2 was carried out. The sensory test was conducted on 10 housewives in their 40s and 50s and 10 trained sensory evaluation personnel. The fish of Examples 1 and 2 and Comparative Examples 1 and 2 were grilled and sampled under the same conditions. Scale preference was also confirmed by inspection.

Table 1 shows the sensory test results for the taste, flavor (smelling effect), taste, color and texture as an average.

Sensory experiment results of Examples 1 and 2 and Comparative Examples 1 and 2. division Average Likelihood Incense (Smell Removal) flavor color Texture Example 1 5 5 5 5 5 Example 2 5 5 5 5 5 Comparative Example 1 3.5 3.6 3.5 3.9 3.7 Comparative Example 2 3.4 3.5 3.7 3.4 3.6

Sensory rating (1: Very poor, 2: Poor, 3: Normal, 4: Good, 5: Very good)

As can be seen in Table 1, the blueberry processed fish prepared according to the present invention has a better overall taste and color than the conventional fish processed products, in particular high fishy removal effect was found to have a high overall preference.

Claims (5)

Extracting the active substance from at least one of the blueberry leaves and berries,
Preparing immersion water by adding sun salt to the blueberry extract;
Immersing the fish in the prepared immersion water,
Fish processing method using a blueberry, characterized in that comprising the step of enumerating and aging the immersed fish.
The method of claim 1,
Extracting an active substance from the blueberry leaf,
Extracting the blueberry leaves one or more times to dry,
Adding water to the steamed and dried blueberry leaves in a weight ratio of 1: 100 to 500 and heating them at a temperature of 90 to 120 ° C. for 1 to 2 hours to extract an active substance;
And filtration and cooling the extracted extract,
In the method of extracting an active substance from the blueberry fruit, the method for processing fish using blueberries, characterized in that it is provided to ferment mature blueberry fruit.
The method of claim 1,
When preparing the immersion water by putting the natural salt into the blueberry extract, the temperature of the immersion water is provided by adjusting the temperature of 1 ~ 10 ℃, salinity 6 ~ 7,
After the enumeration and aging steps above,
Vacuum sanitizing the aged fish,
Fish processing method using a blueberry, characterized in that further comprising the step of rapid freezing the vacuum sanitized fish at a temperature of -32 ℃ ~ -38 ℃ 60 to 90 minutes.
A liver fish prepared using a blueberry produced by the processing method of any one of claims 1 to 3.
The liver mackerel manufactured using the blueberry manufactured by the processing method of any one of Claims 1-3.

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