KR101373467B1 - A method for preparing the salted changran jeot using by deep sea water salt - Google Patents

Abstract

The present invention relates to a manufacturing method for producing changran chops using deep sea salt, specifically, microbial, pH than changlan chops produced by the process of the present invention using the deep seawater salt excellent in functional ingredients than commercially marketed changlan chops In addition, the VBN and TBA results in excellent quality and shelf life, which prevents the waste of food resources due to deterioration, reduces the production cost of the product, and improves the hygienic quality of the product. Can be.

Description

A method for preparing the salted changran jeot using deep sea water salt}

The present invention relates to a method for producing a changran chop with excellent quality improvement and shelf life using the deep sea water salt excellent in functional ingredients.

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

[Ref. 2] Korea ocean research Lab., 2000

[Document 3] Japanese Patent Publication Hei 7-34728

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 product has a unique rich flavor and is widely used as a seasoning material for side dishes and kimchi from ancient times to today (preservation effect of low salted salted cod roe with Kim Sang-mu, 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.

Deep sea water is a deep sea water that is more than 200m deep without solar tubes, and is a clean low-temperature seawater resource rich in nutrients essential for the growth of marine plants and few organic matters or pathogens. (Korea ocean research Lab., 2000 ).

In addition to sodium chloride, seawater contains a large amount of magnesium, calcium, potassium, silicon, and the like, and it is also known to contain a small amount of trace elements, which are essential nutrients to the human body.

Seawater is called deep seawater, which is distinguished from surface water, and deep sea water refers to seawater 200 meters or less from the surface of seawater. It contains a lot of inorganic nutrients such as nitrogen, phosphorus, and silicic acid needed for plant growth because photosynthesis does not occur. In addition, since it is not polluted by air or chemicals, and is not polluted by solar or general bacteria, it has a small number of marine bacteria, so it has excellent physical cleanliness, and it contains a balance of essential trace elements and various minerals. , Potassium, sodium), zinc, selenium, manganese, etc., and also excellent immune function against various diseases caused by stress or constitution, and is known to be very clean than surface water or ground water used as drinking water. In the current state of serious marine pollution, surface water is not suitable for food and beverage, but since deep sea water is not much more viable than surface layers and contains no pathogenic organisms, it is extremely safe to choose as a drink. (Japanese Patent Publication No. 7-34728).

The characteristics of deep ocean water are eutrophic (mineral) which is rich in nutrients decomposed by bacteria and contains a large amount of minerals such as calcium and magnesium because there is no phytoplankton consuming nutrients in the deep sea where sunlight does not reach. ), Less than 200 meters from surface seawater, low concentration of organic matter, no contamination by Escherichia coli or common bacteria, and less cleanliness, less likely to be polluted by chemicals from land or air. It has little change and stable low water temperature, and since deep sea water is water formed for thousands of years, its properties are stable, and it has matured ripened by the action of various enzymes. Balanced mineral content of dissolved metal ions It is known to have properties such as an excellent scavenging effect on active oxygen. In addition, the deep ocean water is excellent in immune function against various diseases caused by stress or constitution including zinc, selenium and manganese as well as four major minerals (magnesium, calcium, potassium, sodium), and so on. It is already known that the components are contained in a balanced manner, and have excellent properties such as excellent scavenging effect on active oxygen by the action of dissolved metal ions.

Accordingly, the present inventors can increase the shelf life of salted salted fish and add microbial, salted salted salted salted with deep sea water salt, which has the advantage of being a natural antimicrobial substance that can inhibit the growth of salted cabbage-causing bacteria when manufacturing salted salted fish. Outstanding pH and VBN and TBA results in excellent quality and shelf life, reducing the amount of returned and discarded goods due to deterioration, preventing waste of food resources, reducing production costs, and improving the quality of products. A method for producing a salted cod roe using deep water was completed in the present invention.

In accordance with the above object, the present invention provides a manufacturing method for producing a high quality and excellent shelf life salt using the deep sea water salt excellent in functional ingredients.

Specifically, the present invention is the first step of screening and selection to collect and wash the washed egg; A second step of removing water from the window of the first step and immersing in a pickle containing deep sea water salt for 1 to 4 days, preferably 1 to 3 days; A third step of removing water and impurities from the salted window; A fourth step of applying water seasoning to the window from which the water and impurities of the third step are removed; Preparation characterized in that it comprises a fifth step of ripening for 1 day to 5 days, preferably 2 to 4 days in the incubator at 0 ~ 30 ℃ by adding a dry seasoning to the seasoned window egg seasoned in the fourth step Using the deep sea water salt of the present invention from the process it can be obtained changran chops with excellent quality and shelf life.

The pickles used in the present invention are 1 to 20 parts by weight of deep sea water 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 window egg. 1 to 15 parts by weight of deep sea water 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, compared to the weight parts.

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 window egg weight. It is characterized by being established

Water seasoning used in the present invention is 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, 1 to 15 parts by weight of water, preferably 100 parts by weight of window egg. Preferably, it comprises 1 to 5 parts by weight of red pepper powder, 0.1 to 3 parts by weight, 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, based on 100 parts by weight of window egg.

The deep sea salt as defined herein is deep sea water derived salt, most preferably taken at about 300 to 1300 m, preferably about 500 to 1100 m, from the east coast, west coast or south coast of the Republic of Korea, preferably from the East Sea surface. For example, Gangwon deep water (605m, Deep seawater) or water (1032m, Deep seawater) is well known in the art of drying methods, for example, the functionality obtained through the drying method, such as natural water drying method, evaporation drying method Salt or hot melt deep sea water salt, specifically, the deep sea salt is melted at 600 to 1000 ° C, preferably 700 to 900 ° C for 4 hours to 12 hours, preferably 6 hours to 10 hours, preferably Preferably, hot melt deep sea water salts, including sodium, calcium, magnesium, potassium, selenium (Se), zinc, etc. It has a feature of containing a large amount of inorganic ions having anticancer activity and metal ions such as iron, manganese and stronium.

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

Performing screening and selection for collecting and washing washed eggs caught in the North Pacific or the East Sea in the first step;

In the second step, the egg wash treated by the process of the first step is a step of fermentation and fermentation for 1 to 4 days by removing moisture and immersing in pickles;

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

Applying a water spice to the window from which water and impurities have been removed in the third step;

Using the deep sea 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 dry seasoning to the seasoned egg season in the fourth step in the fifth step In this way, it is possible to produce a changran chop with excellent quality and excellent shelf life.

In another aspect, the present invention provides a fermented roe with excellent quality and storage properties obtained by the manufacturing method.

The result of the above-mentioned manufacturing method is that the microbial, pH, VBN and TBA are superior to the commercially marketed kolan chops, so that the quality and shelf life are excellent, thus preventing the waste of food resources due to deterioration and reducing the production cost of the product. In addition, the quality improvement of the product was confirmed.

The present invention is excellent in microbial, pH, VBN and TBA measurement results and excellent shelf life compared to the changlan changjang produced by the process of the present invention prepared by using the deep seawater salt with excellent functional ingredients, resulting in food quality due to deterioration. Not only does it reduce the waste of resources, reduce the production cost of the product, but also contributes to improving the food value because 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

Changran (Sugang, Gangneung-si) was used, and deep sea salt was used as deep sea salt (Gangwon deep water), and refined salt (Hanjugeum, Hanju Co., Ltd., Korean salt (Donghae)) and sun salt (haehae) were used as controls. White sugar, CJ), Cheongju (Baekhwa Restoration, Lotte Liquor), Miwon (Very tasty Miwon, Jungwon), Starch syrup (Old syrup, Ottogi), Garlic (Gangneung-si Hanaro Mart), Tap water (Gangneung-si), Red pepper powder (Haechande pepper powder, CJ) Was used to purchase.

Example 1 Preparation of Cod roe
1-1. Manufacture of Salted Salted Cod with Deep Sea Water (1)

Frozen window of Reference Example 1 was washed by thawing at room temperature for about 2 days. The washed eggs were salted for 48 hours with water of 10% (weight) of deep seawater salt, 4% (weight) of sugar, 40% of water (weight), and 0.5% (weight) of sake. . After washing and sorting the pickled egg, the water was removed from the rice (3 hours) and dried seasoned with red pepper powder 3% (weight) and sugar 0.7% (weight). Finally, add 2% (weight) of red pepper powder, 0.15% (weight) of garlic, 5% (weight) of garlic, 4.5% (weight) of starch syrup, 6.5% (weight) of water, and add water seasoning. Hereinafter, named deep water salt) was prepared and stored in a sterile pack and stored at 25 ℃ was used in the experiment.

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1-2. Manufactured Seasoned Salted Salt with Salted Salt
Comparative fermented salted salt with the salt added in the same manner as in the 1-1 seasoned salted salted salt manufacturing process except for replacing the salted salt of Reference Example 1 in the market instead of the deep water salt of the 1-1 process (hereinafter, Nasal salt) was prepared.

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1-3. Sun salt Cod roe  Produce

A comparative fermented salted salt was prepared in the same manner as in the 1-1 salted salted salted manufacturing process except that the salted salt of Reference Example 1 was added instead of the deep water salt in the process 1-1. , Called “sun salt”).

Experimental Example  One. Deep ocean water  Salt addition Salted  Microbial count and pH  Measure

1-1. Number of microorganisms

 The number of microorganisms was measured as follows using the method described in the literature while storing for 3, 6, 9 and 12 days at 25 (± 5) ℃ for the fermented kochujang prepared in the above example.

During storage, the total number of microorganisms in the fermented kochujang was 3M Aerobic Count Plate film (55144-1000) and the number of lactobacillus was added to BCP-added agar medium (DIFCO (E-MB31)).

As a result of the experiment, the total bacterial count according to the maturation period of Changlan chops using deep sea salt and sun salt is shown in Table 1. There was no significant difference in the total bacterial counts between salted and salted salted sea salt and sea salted salt. As a result, the total bacterial count did not show any difference, but it was confirmed that the inhibition of the increase of pH, VBN content, and TBA value showed that the deep sea salt of salt was superior to the storage salt during the manufacture of salted cod roe.

Changes in total bacterial counts of salted cod roe added with deep sea water salt during storage (25 ± 0.5 ℃) (Unit: CFU / g) sample Storage period (days) 0 3 6 9 12 One week salt 1.1 × 10 ⁵ 8.0 × 10 ⁶ 9.1 × 10 ⁶ 6.9 x 10 ⁸ 2.6 × 10 ⁹ Sun salt 1.2 × 10 ⁵ 1.5 × 10 ⁵ 9.9 × 10 ⁷ 4.7 × 10 ⁸ 2.5 x 10 ⁹ Deep Water Salt 1.1 × 10 ⁵ 3.7 × 10 ⁵ 5.7 × 10 ⁷ 5.5 × 10 ⁸ 2.5 x 10 ⁹

1-2. pH  Measure

It was measured as follows using a pH meter while storing for 3, 6, 9, 12 days at 25 (± 5) ℃ for the changranjang prepared in the above Example.

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 maturation period of Changlan chop using deep sea salt is shown in Table 2. The initial pH of the fermented cod roe was 6.61-6.76, which was significantly different among the salt treatments. On the 12th day of storage, deep-water salt was lower than Hanjugeum, a refined salt, but lower than that of sun-dried salt. It seems to be.

Changes in pH of Salted-Added Salted Salted Salted Salted Deep Sea Water during Storage (25 ± 0.5 ℃) Sample Storage period (days) 0 3 6 9 12 One week salt 6.61 ± 0.02 ^c 6.56 ± 0.01 ^a 6.94 ± 0.22 ^a 6.51 ± 0.01 ^a 6.82 ± 0.02 ^c Sun salt 6.69 ± 0.02 ^b 6.53 ± 0.01 ^b 6.62 ± 0.02 ^a 6.04 ± 0.00 ^c 7.02 ± 0.00 ^a Deep Water Salt 6.76 ± 0.00 ^a 6.55 ± 0.00 ^a 6.83 ± 0.02 ^a 6.26 ± 0.01 ^b 6.86 ± 0.01 ^b Values are mean ± SD (n = 3).
^{a- c} Values with the same letter are not significantly different (p <0.05).

Experimental Example 2. Measurement of freshness (VBN, volatile basic nitrogen)

Freshness was measured as follows while storing for 3, 6, 9, and 12 days at 25 (± 5) ℃ for the fermented kochujang prepared in Example 1.

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 seasoned salted cod roe using deep water salt are shown in Table 3. The initial VBN content was 10.01-11.59 mg% and 114.52-199.80 mg% at day 12, the last day of storage. As a result, it was confirmed that the deep salt addition was more effective in extending the shelf life of Changlan salt than the conventional salt.

Changes in VBN of Salted Salted Salted Salted Salt with Deep Sea Water (25 ± 0.5 ℃) (Unit: mg%) Sample Storage period (days) 0 3 6 9 12 One week salt 11.59 ± 0.91 ^a 17.88 ± 0.45 ^a 29.41 ± 0.48 ^b 95.30 ± 0.09 ^b 164.01 ± 3.46 ^b Sun salt 10.25 ± 0.32 ^a 18.44 ± 0.55 ^a 35.81 ± 0.77 ^a 99.33 ± 2.03 ^a 199.80 ± 3.97 ^a Deep Water Salt 10.01 ± 0.50 ^a 16.48 ± 1.55 ^a 36.11 ± 0.57 ^a 90.63 ± 0.58 ^c 114.52 ± 1.75 ^c Values are mean ± SD (n = 3).
^{a- c} Values with the same letter are not significantly different (p <0.05).

Experimental Example 3. Measurement of Thiobarbituric acid (TBA)

Antioxidant activity was measured as described below for 3, 6, 9, and 12 days storage at 25 (± 5) ° C for the fermented kochujang prepared in Example 1.

Twenty grams of ground cod roe was taken, and 50 mL of 20% Trichloroacetic acid in 2M phosphoric acid solution containing 2M phosphoric acid cooled to 4 ° C was homogeneously ground for 1.5 minutes, and then the grinding solution was used as a 100 mL 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.

Table 4 shows the changes in TBA according to the maturation period of Changlan salted with deep sea salt. There was no significant difference between the samples on the day of preparation, but on the 12th day of storage, deep salt with added salt showed lower TBA than the salt of Hanju. As a result, it was confirmed that the deep salt of salt inhibits the oxidation of the fermented roe.

Changes in TBA of Salted Salted Salted Salted Salt with Deep Sea Water (25 ± 0.5 ℃) (Unit: OD) Sample Storage period (days) 0 3 6 9 12 One week salt 0.13 ± 0.01 ^a 0.21 ± 0.00 ^a 0.18 0.06 ^a 0.40 ± 0.06 ^a 0.47 ± 0.03 ^a Sun salt 0.20 ± 0.12 ^a 0.17 ± 0.01 ^b 0.20 ± 0.02 ^a 0.40 ± 0.01 ^a 0.46 ± 0.00 ^a Deep Water Salt 0.12 ± 0.00 ^a 0.17 ± 0.01 ^b 0.19 + 0.01 ^a 0.30 ± 0.01 ^b 0.39 ± 0.02 ^b Values are mean ± SD (n = 3).
^{a- c} Values with the same letter are not significantly different (p <0.05).

Claims (7)

A first step of screening and selection to collect and wash the eggs; 1 to 20 parts by weight of deep sea-derived salt, 1 to 10 parts by weight of sugar, 1 to 10 parts by weight of water, removed from the water of the first stage and withdrawn from 300 to 1300 m from the surface of the East Coast of Korea in comparison to 100 parts by weight of window. A second step of immersing in a pickling composition composed of 50 parts by weight, and 0.01-5 parts by weight of sake, and salting for 1 to 4 days; A third step of removing water and impurities from the salted window; 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, in comparison to 100 parts by weight of the window with the water 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, 0.01 to 5 parts by weight of sugar, compared to 100 parts by weight of the egg, aged for 1 to 5 days in the incubator at 0 ~ 30 ℃ Method for producing Changlan chops using deep sea salt, characterized in that it comprises a fifth step to.
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