KR101373431B1 - A method for preparing the salted Alaska pollack roe using by purified salt - Google Patents

Abstract

The present invention relates to a manufacturing method for producing cod roe using refined salt, and more specifically, cod roe prepared by the process of the present invention using purified salt with excellent functional ingredients than microcoli, pH, VBN and TBA sold on the market As a result of the excellent quality and shelf life, it not only prevents the waste of food resources due to the deterioration, and reduces the production cost of the product, and also has the advantage of hygienic quality improvement of the product, so that it is possible to manufacture excellent quality cod roe.

Description

A method for preparing the salted Alaska pollack roe using by purified salt}

The present invention relates to a method for producing spicy cod roe excellent in quality and shelf life using purified salts having excellent functional ingredients.

[1] Kim, Sang Moo, Conservation effect of low salt cod roe by food additives, Korean Journal of Food Science and Nutrition, 25 (6) , pp.937-943, 1996

[Reference 2] Hwang SH. A study on the heavy metal contents of common salts in Korea. Korean J. Environ. Helth Soc 14: p73-86. 1988.

[Reference 3] Kim SM. Accelerating effect of squid viscera on the fermentation of Alaska pollack scarap sauce. J. Food Sci . Nutr . 4.p103-106

[Reference 4] Kim WJ, Kim SM and Lee SK. 2002.Quality Characteristics of the Accelerate-Fermented Northern Sand Lance, Ammodytes personatus , Sauce. J. Korean Fish . Soc . 35 (6), p709-714

[Reference 5] Cho TS. 1982.The studies on Gazami Sik-hae. MS Thesis , Korea University, Seoul ( in Korean )

Fermented seafood is a traditional fermented fishery product of Korea, which is made by digesting seafood by salting and then inhibiting propagation of spoilage bacteria and decomposing meat by enzymatic action of self-digesting enzymes or microorganisms. It is simple to manufacture and requires no special manufacturing equipment. Since the product has a unique taste of taste, it has been widely used as seasoning ingredients for kimchi and from the past to the present (Kim, Sangmu, preservation effect of low salt cod roe by food additives, Korean Journal of Food Science and Nutrition, 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.

Salt is divided into sun salt and refined salt. Sun salt is salt obtained by evaporating water by evaporating water from salt water using nature such as solar heat and wind, and salt is crystallized and refined salt is classified into mechanical salt and processed salt. Hwang SH.A study on the heavy metal contents of common salts in Korea.Korean J. Environ.Helth Soc 14: p73-86. 1988).

The present inventors have attempted to develop a high quality fermented fish food using purified salt instead of sun salt, which has been used as a traditional cod roe.

Refined salts are classified into mechanical and processed salts. Refined salt refers to refined salt that contains almost all of sodium chloride (NaCl) and few other ingredients such as brine, and is very salty and clean compared to the 80% salt of sun salt produced in Korea. It is.

Therefore, the purpose of this study was to extend the shelf life of salted salt by investigating its preservation effect using purified salt as a natural antimicrobial substance that can inhibit the growth of salted cabbage salts during production of spicy cod roe.

As a refined salt, the salt called Hanjugeum is a refined salt, produced by a government-owned company made by the Korean government, and it is a salt that purified seawater using East-Exchange resins, etc., and sodium chloride (NaCl) accounts for 98 to 99%. Most of them, and the remaining 1 to 2% are salts with little other components such as water, such as water, etc., and the seawater from the east coast is introduced into the salt manufacturing facility by using a pipeline, and the turbidity is collected through the primary and secondary filtration facilities. It is to remove water and make water over 16% purity through ion exchange membrane, and flow it into quadruple vacuum evaporation tube to evaporate water vapor, remove water from the centrifuge and remove water from the drying facility. The process is known to be manufactured through a multi-step process (Naver Encyclopedia; www.naver.com).

Accordingly, the present inventors have improved microorganisms, pH, VBN, and salted cod roe with added refined salt, which has the advantage as a natural antimicrobial substance that can increase the shelf life of salted salt and inhibit the growth of spoiled caustic bacteria during production. TBA measurement results are excellent in terms of quality and shelf life, reducing the amount of returned and discarded due to deterioration, preventing waste of food resources, reducing the production cost of products, and improving the quality of products. The production method of 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 a purified salt excellent in functional ingredients.

More specifically, the present invention relates to a method for screening and cleansing water for picking and picking a clear sea from a seaweed; A second step of removing water from the first step and dipping in a pickle containing refined salt salt to salt for 1 to 4 days, preferably 1 to 3 days; A third step of removing moisture and impurities from the salted shoots; A fourth step of applying a water spice to the light color in which the moisture and impurities of the third stage are removed; Preparation characterized in that it comprises a fifth step of ripening for 1 day to 5 days, preferably 2 days to 4 days in the incubator at 0 ~ 30 ℃ by adding dry seasoning to the seasoned cod roe in the fourth step From the process, it is possible to obtain spicy cod roe excellent in quality improvement and shelf life using the purified salt of the present invention.

The pickles used in the present invention are 1 to 20 parts by weight of refined salt, 1 to 10 parts by weight of sugar, 1 to 50 parts by weight of water, and 0.01 to 5 parts by weight of sake, preferably 100 parts by weight, based on 100 parts by weight of egg. In contrast, the salt is 1 to 15 parts by weight of refined salt, 1 to 8 parts by weight of sugar, 20 to 40 parts by weight of water, and 0.1 to 3 parts by weight of sake.

The dried seasoning used in the present invention is 1 to 10 parts by weight of red pepper powder, 0.01 to 5 parts by weight of sugar, preferably 1 to 5 parts by weight of red pepper powder and 0.1 to 3 parts by weight of sugar, based on 100 parts by weight of egg. It is characterized by being formed.
1 to 10 parts by weight of starch syrup, 1 to 15 parts by weight of water, 1 to 15 parts by weight of water, preferably 1 to 10 parts by weight of garlic, Wherein the composition comprises 1 to 5 parts by weight of red pepper powder, 0.1 to 3 parts by weight of green tea powder, 2 to 7 parts by weight of garlic, 2 to 7 parts by weight of starch syrup, and 1 to 10 parts by weight of water.

The refined salt as defined herein includes a mechanical salt or a processed salt, more preferably hanjugeum, the refined salt refers to a refined salt that is almost all of sodium chloride (NaCl) and almost no other ingredients such as brine, Seawater purified from East Sea water using an ion exchange resin, specifically, seawater from the East Coast into a salt manufacturing facility using a pipeline, and after removing the turbidity through primary and secondary filtration facilities, It produces a water-containing water with a purity of 16% or more, and flows it into a quadruple vacuum evaporation tube to evaporate water vapor, remove water primarily from the centrifuge and secondly remove water from the drying facility. Characterized in that it comprises a purified salt prepared through the process.

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

Performing a selection and selection process of picking and washing the flag from the roasted seafood in the North Pacific or the East Sea in the first step;

Removing the moisture and immersing it in the marinade to perform fermentation for 1 to 4 days;

Removing moisture and impurities from the browning fermented in the third step;

Applying a water spice to the browning line in which moisture and impurities are removed in the step of the third step in the fourth step;

Quality by using the refined salt of the present invention from the manufacturing process comprising the step of aging for 1 to 5 days in the incubator at 0 ~ 30 ℃ by adding a dry seasoning to the seasoned cod roe in the fourth step in the fifth step Cod roe excellent in improvement and shelf life can be produced.

In another aspect, the present invention provides a spicy cod roe improved in quality and storage properties obtained by the above production method.

Cod roe produced by the above-mentioned manufacturing process is superior to microbial, pH, VBN and TBA measurement results, better quality and shelf life than commercially available cod roe to prevent waste of food resources due to deterioration and to reduce the production cost of products. In addition, the quality improvement of the product was confirmed.

The present invention is excellent in the quality and shelf life of microbial, pH, VBN and TBA measurements of cod roe produced by the process of the present invention prepared using refined chlorine with excellent functional ingredients. Not only reduce waste, reduce the production cost of the product, but also contribute to the improvement of food value because it has the advantage of improving the 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 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

1-1. Material preparation

The cod roe was collected from frozen pollock caught in Sokcho, and used as a salt (purified salt (Hanjugeum, Hanju Co., Ltd., domestic salt (Donghae)) and sun salt (haehae). It was also used to bake in, and used as a control, sun salt (haemul), sugar (white sugar, CJ), cheongju (baekhwa restoration, Lotte liquor), Miwon (flavorful beauty, cleanliness), syrup (old syrup, Ottogi), garlic (Gangneung-si Hanaro Mart), tap water (Gangneung-si), and red pepper powder (Haechandeul red pepper powder, CJ) were used. As a control, sun-dried salt was used in the production of spicy cod roe even after baking in an incinerator (800 ° C).

1-2. High temperature melting sun salt

The salt salted for 8 hours in a high temperature incinerator (800 ° C.) was also used to prepare cod roe (hereinafter referred to as “hot molten sun salt”).

Example 1 Preparation of Cod roe
1-1. Preparation of Cod roe with Refined Salt (1)

The frozen bright cell of Reference Example 1 was thawed at room temperature for 2 days and washed. The frozen shrimp were thawed at room temperature for 2 days. 10% (weight) of sugar, 4% (weight) of water, 40% (weight) of water, 0.5% (weight) of sake Salting for 48 hours. The pickles were washed and screened. Dried spices were removed with 3% (weight) of red pepper powder and 0.7% (weight) of sugar compared to the weight (weight). Finally, add 2% (weight) of red pepper powder, 0.15% (weight) of garlic, 5% (weight) of garlic, 4.5% (wt) of syrup, and 6.5% (weight) of water Hereinafter, named Hanjugeum) was prepared and stored in a sterilization pack and stored at 25 ℃ used for the experiment.

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1-2. Manufactured Cod roe with Hot Melt Sea Salt

A comparative cod roe was prepared using the same method as the above-mentioned 1-1 cod roe production process except that it was added to replace the hot-melt sun salt of Reference Example 1 in the market instead of the salt of the week 1-1. (Hereinafter referred to as "natural salt 800 ℃").

1-3. Manufacture of Cod roe with Sea Salt

A comparative coarse salted salt was prepared by using the same method as the above-mentioned 1-1 salted coarse salt manufacturing process except for replacing the salt of the sea salt of Reference Example 1 in the market instead of the salt of the week 1-1. , Called “sun salt”).

Experimental Example  1. The number of microorganisms of cod roe with refined salt pH  Measure

1-1. Number of microorganisms

The broths prepared in the above examples were stored at 25 (占 5) 占 폚 for 3, 6, 9, and 12 days, and the number of microorganisms was measured as described below by the method described in the literature.

The total number of microorganisms in the broth was 3M Aerobic Count Plate film (55144-1000) and the number of lactic acid bacteria was BCP-supplemented agar medium (DIFCO (E-MB31)).

As a result of the experiment, the total bacterial count according to the maturation period of the cod roe using Hanjugeum and Cheonil salt is shown in Table 1. The total bacterial count of cod roe prepared with Hanjugeum was less than that of cod roe prepared with sun-dried salt. On the 21st day of storage, the total bacterial count was more than twice that of cod roe prepared with sun-dried salt. As a result, it is judged that the use of Hanjugeum in the production of cod roe suppresses the growth of rot bacteria rather than the use of sun salt.

sample Storage period (days) 0 7 14 21 One week salt 7.5 × 10 ³ 8.7 × 10 ⁴ 1.4 x 10 ⁵ 2.3 × 10 ⁶ Sun salt 1.2 x 10 ⁴ 1.1 × 10 ⁵ 1.7 × 10 ⁵ 6.3 × 10 ⁶ Natural Sea Salt 800 1.2 x 10 ⁴ 1.0 × 10 ⁵ 1.7 × 10 ⁵ 5.3 × 10 ⁶

[Table 1] Change in total bacterial counts of cod roe with refined salt salt during storage (25 ± 0.5 ℃) (unit: CFU / g)

1-2. pH  Measure

The cod rods prepared in the above examples were stored at 25 (占 5) 占 폚 for 3, 6, 9, and 12 days, and measured using a pH meter as follows.

The pH was measured with a pH meter (Mettler Toledo, SevenEasy pH, Switzerland) after taking 10 g of sample and homogenizing with 20 mL of distilled water.

As a result of the experiment, the pH change according to the ripening period of high-quality cod roe using Hanjugeum is shown in Table 2. The pH of the early cod roe was 5.93-6.04, which was significantly different among the salt treatments. Cod roe prepared with sun-dried salt and cod roe prepared with Hanjugeum showed no significant difference on 28 days of storage.

Sample Storage period (days) 0 7 14 21 28 One week salt 6.04 ± 0.04 ^a 6.04 ± 0.01 ^a 5.85 ± 0.05 ^a 5.92 ± 0.05 ^b 5.94 ± 0.07 ^b Sun salt 6.01 ± 0.01 ^a 5.93 ± 0.01 ^b 5.77 ± 0.01 ^b 5.87 ± 0.00 ^ab 5.94 ± 0.00 ^b Natural salt 800 ℃ 5.93 ± 0.01 ^b 6.04 ± 0.02 ^a 5.87 ± 0.01 ^a 5.96 ± 0.00 ^a 6.03 ± 0.02 ^a Values are mean ± SD (n = 3).
^{a- b} Values with the same letter are not significantly different (p <0.05).

[Table 2] pH change of cod roe with refined salt during storage (25 ± 0.5 ℃)

Experimental Example  2. Freshness ( VBN , Volatile base nitrogen) measurement

Freshness was measured as described below while storing the cod roe prepared in Example 1 at 25 (占 5) 占 폚 for 3, 6, 9, and 12 days.

Take 2 g of sample, add 16 mL of distilled water, add 2 mL of 20% TCA solution, grind well, leave for 10 minutes, filter, collect supernatant, and quantify volatile basic nitrogen by microdiffusion method using Conway unit.

The VBN changes according to the maturation period of high-quality cod roe using Hanjugeum are shown in Table 3. The initial VBN content was 14.55-18.34 mg% and 42.68-48.90 mg% at 28 days of storage, which was significantly lower in VBN content than Korean salt-added cod roe. VBN content was significantly lower. As a result, it was confirmed that Hanju Gold Addition was more effective in extending the shelf life of spicy cod roe than the conventionally used natural salts.

Sample Storage period (days) 0 7 14 21 28 One week salt 16.39 ± 1.24 ^ab 33.64 ± 2.47 ^a 34.34 ± 1.12 ^a 42.15 ± 0.68 ^b 42.68 ± 0.69 ^c Sun salt 18.34 ± 0.48 ^a 38.55 ± 6.14 ^a 38.69 ± 2.11 ^a 44.79 ± 0.66 ^a 48.90 ± 1.25 ^a Natural salt 800 ℃ 14.55 ± 1.63 ^b 28.66 ± 2.36 ^a 36.23 ± 2.34 ^a 42.86 ± 1.03 ^ab 44.80 ± 0.11 ^b Values are mean ± SD (n = 3).
^{a- c} Values with the same letter are not significantly different (p <0.05).

[Table 3] VBN change of cod roe with refined salt salt during storage (25 ± 0.5 ℃) (unit: mg%)

Experimental Example  3. Antioxidant ability  ( Thiobarbituric acid ( TBA ); Lipid oxidation ) Measure

The antioxidant activity of the cauliflower prepared in Example 1 was measured at 25 (占 5) 占 폚 for 3, 6, 9 and 12 days as follows.

20 g of the shredded cod roe was poured into 50 mL of 20% trichloroacetic acid in 2M phosphoric acid solution containing 2 M phosphoric acid cooled at 4 ° C for 1.5 minutes, and the resulting solution was used in a 100 mL constant volume flask . The solution was filtered through a Whatman No. 1 filter paper and centrifuged at 15000 ppm for 10 minutes using a centrifuge (micro centrifuge; Mega 21R). After filtration, 5 mL of the supernatant was transferred to a test tube and treated with 0.005 M 2- And 5 mL of TBA (thiobarbituric acid). The color developed liquid was measured at 530 nm absorbance (Jasco, JP / V-550), and the measured absorbance was multiplied by 5.2.

The changes in TBA according to the maturation period of high-quality cod roe using Hanjugeum are shown in Table 4. There was no significant difference between samples on the day of manufacture of cod roe, but the TBA value of cod roe was significantly lower than that of sun-dried salt on day 28, which was the last day of storage. As low as.

Sample Storage time (days) 0 7 14 21 28 One week salt 0.16 + 0.01 ^a 0.11 ± 0.00 ^b 0.16 ± 0.00 ^a 0.21 ± 0.01 ^a 0.25 ± 0.00 ^b Sun salt 0.15 ± 0.01 ^a 0.14 ± 0.01 ^a 0.16 ± 0.02 ^a 0.20 ± 0.01 ^a 0.27 ± 0.00 ^a Natural salt 800 ℃ 0.17 + 0.01 ^a 0.11 ± 0.00 ^b 0.15 ± 0.01 ^a 0.15 ± 0.02 ^b 0.24 ± 0.01 ^c Values are mean ± SD (n = 3).
^{a- c} Values with the same letter are not significantly different (p <0.05).

[Table 4] Changes in TBA of Cod Salted Salted Salted Salt with Refined Salt during Storage (25 ± 0.5 ℃) (Unit: OD)

Claims (7)

A first step of screening and selection, which collects and washes eggs from pollack pollen; 1 to 20 parts by weight of ion-exchange purified salt (Hanjugeum, Hanju Co., Ltd.), 1 to 10 parts by weight of sugar, 1 to 50 parts by weight of water, and sake A second step of immersing in a pickle composition of 0.01 to 5 parts by weight for 1 to 4 days; A third step of removing moisture and impurities from the salted shoots; 1 to 7 parts by weight of red pepper powder, 0.01 to 5 parts by weight, 1 to 10 parts by weight of garlic, 1 to 10 parts by weight of starch syrup, and 1 to 1 part by weight, based on 100 parts by weight of the cod roe on the moisture and impurities removed in the third step. A fourth step of applying water seasoning composed of 15 parts by weight; Aged seasoned in the fourth step, aged 1 to 10 parts by weight of red pepper powder and 0.01 to 5 parts by weight of dried seasonings with respect to 100 parts by weight of cod roe and aged for 1 to 5 days in the incubator at 0 ~ 30 ℃ A method for producing cod roe using ion exchange purified salt (Hanjugeum, Hanju Co., Ltd.), characterized in that it comprises a fifth step.
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