KR101438539B1 - Manufacturing method for shelf-life elongation of Sea Squirt Sikhae - Google Patents

Abstract

The present invention relates to a method for producing a sea bream frozen seaweed. The present invention proposes an optimal maturation period for producing a sea bream frozen seaweed by sensory evaluation, adding calcium carbonate or polyphosphate having pH buffering ability, The pH, acidity, and lactic acid bacteria concentration of the bark crab were investigated when the extract was added to improve storage stability.
Therefore, the sea bream froth produced by the production method according to the present invention not only meets consumer preferences, but also can extend the shelf life and improve the storage stability.

Description

{Manufacturing method for shelf-life elongation of Sea Squirt Sikhae}

More particularly, the present invention relates to a process for producing a sea bream beef which is aged under optimum conditions to meet consumers' preferences and contains calcium carbonate or green tea extract to improve the storage capacity.

 Auricula is an adventitious creature belonging to the red amalgam among species of invertebrates and vertebrates located between the invertebrates and vertebrates. It has a thick shell and is also referred to as a pericardium. These taxonomic characteristics of the sea urchin edible fascia and organs include the unique aroma of saturated and unsaturated primary alcohols such as cynthiol, trans-2, cis-7-decadien-1-ol and betaine ), And it is one of marine products which has been used for food in the south coast and the east coast since ancient times.

However, it has once been extinct in Korea, but its production has increased rapidly due to the development of aquaculture technology and the expansion of cultivated area, and it is now one of the most important cultivars in industry. However, since the production period of the silkworm is limited from late spring to summer, and its processing ability is low, it is mainly consumed only for reproduction, and it is urgent to develop an efficient utilization method using the silkworm, which is mass produced at a time.

To date, there have been several studies on the food science foundations of the sea squirt, including the food composition of the sea squirt, the taste components, the composition of the natural acid and the sea squirt, the precursor and the mechanism of the silk odor component and the functional characteristics of the sulfated polysaccharide derived from the sea squirt. And studies on the utilization of such materials have been reported on processing of seaweed, processing of dried products using fiber, extraction of fiber using shell, and use as functional material, but there is no practical application.

One of the traditional fermented foods of the representative fishery of Korea is the food of the grain and the fish which is dipped in the fish and it is distributed in Korea, China and Japan. Although there are some differences depending on the province in Korea, it is generally considered that the raw materials of salted fish such as seagrass, brassiere, mackerel, early, pollinate, salted, salted fish, sardine, anchovy, red sandfish, squid, squid, And 10% of salt is added to this, and the ingredients such as rice, malt, red pepper powder and radish are mixed and then fermented by aging. Due to this, the fermented fish meat is decomposed properly during the dipping and fermentation, and the fermented subsidiary ingredient penetrates into the fermented meat and has a unique flavor. In addition, it is one of the few processed marine products that the new generation can enjoy because it has a low salinity, a low salinity, a low digestibility, and easy to eat. As a result, it is one of the most competitive fishery processed products that have already formed a consumer layer unlike other processed marine products and can enjoy new generations.

On the other hand, only a few fish species such as pollack, flounder, squid, squid, anchovy, and anchovy are produced mainly on the east coast, and most of them are produced in small scale. However, since the storage stability is low, the ripening is terminated at a time earlier than the optimum maturity considering the ripeness during distribution. Therefore, commercial fermentation is produced unsanitary, and it is not only scientifically produced but also has a low concentration of lactic acid bacteria and low sensory preference.

On the other hand, the calcium carbonate and the polymerized phosphate can be used as an agent for improving the quality of the fermented food by utilizing its properties due to its pH buffering ability. The polymerized phosphate can be used as a denaturating inhibitor of salt soluble proteins such as actomyosine And it can be used as a tool. In addition, the utility of green tea for health functionalities is well known in many ways, among which antimicrobial activity is well known. In this aspect, the broth has been somewhat neglected by consumers due to excessive aging of lactic acid bacteria in distribution. Therefore, in the case of applying calcium carbonate and polyphosphate having pH buffering ability to the cooling water, it is possible to suppress the growth of lactic acid bacteria and to neutralize the organic acid by the pH buffering ability of them, and in case of applying antimicrobial green tea extract, It is thought that the shelf-life can be extended by direct inhibition of lactic acid bacteria in green tea.

Therefore, if the technology is developed to enhance the shelf life of frozen foods by natural food additives such as calcium carbonate, polymeric phosphate and green tea extract, It can be seen as a major industry.

However, some studies on the fermentation, which is one of the traditional fermented foods in Korea, have mainly focused on the study on the preparation method, the storage and the application of functionalities, but these cases are also very limited. Studies on the production methods of the frozen fish include chemical, microbiological and enzymological characteristics according to the aging temperature and period for the development of squid fish meal, study on the food composition according to the amount of garlic, red pepper powder and grain added, Studies on the characteristics of microorganisms according to the manufacturing methods of the rice, urogus, and bongbangi, the study on the quality characteristics of the dried squid and the separation of lactic acid bacteria and the change of organic acid during the ripening process , A study on the changes of taste components during the fermentation according to the salt addition level of the traditional flounder in Hamkyung province, and the study on the change of biochemical and microbiological characteristics during the fermentation of Liliaceae. However, the research patterns of these researchers have been limited to a few species such as flounder, pollack, squid, and lily, and they have not been applied to seafood products that are overproduced like minke However, studies on the extension of storage stability have been limited to the storage temperature, and there have been no studies utilizing the pH buffering capacity of calcium carbonate and polymerized phosphate and green tea extract.

   The purpose of this study was to develop a new type of sea urchin as one of the efficient utilization methods of sea urchin caught in the south coast and the east coast at the same time. In addition, for the purpose of activating its characteristics and industry, additives such as calcium carbonate and polyphosphate, We also examined the prolongation of the shelf life of green tea extracts.

1. Assoumani MB. 1998. Physical-chemical properties of calcium source. Agro-Food-Industry Hi-Tech 9, 33-35. 2. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA, p 69-74. 3. KOAC. 1997. Korea Official Method of Analysis. Ministry of Health and Welfare. Korea. 4. Ministry of Social Welfare of Japan. 1960. Guide to Experiment of Sanitary Infection. . Volatile basic nitrogen. Kenpakusha, Tokyo Japan, p 30-32. 5. Lee HJ and Oh SD. 2002. Properties changes of Korea turnip dongchimi innoculated with Leuconostoc citreum IH22 during fermentation. Korea J Food Nutr 15, 70-76. 6. Schleif RF and Wensink PC. 1981. Practical Methods in Molecular Biology. New York. Springer-Verlag. p74. 7. Anson ML. 1938. The estimation of pepsin, trypsin, papain and cathepsin with hemoglobin. J Physiol 22, 79-89.

Accordingly, it is an object of the present invention to provide an optimum condition for producing a sea bream frozen seaweed, and particularly to provide a method for producing a sea bream frozen seaweed using calcium carbonate or polymeric phosphate having pH buffering ability and green tea extract having antibacterial effect .

In order to accomplish the object of the present invention, the present invention provides a process for dewatering and treating duckweed; Adding seasoning to the dewatered and defatted bran; And a step of sealing the sea urchin added with the sauce and aging at 10 to 20 캜.

In an embodiment of the present invention, the aging period of the aging step is 4 to 7 days.

In one embodiment of the present invention, the bumble beef includes 30 to 35% by weight of dehydrated and dewaxed bums, 14 to 18% by weight of meso bob, 8 to 12% by weight of red pepper powder, 1 to 5% by weight of malt flour, 0.3 To 1.5% by weight of garlic, 2 to 8% by weight of chopped garlic, 0.5 to 2.5% by weight of chopped ginger, 10 to 16% by weight of iris, 0.1 to 0.5% by weight of sugar and residual water.

In one embodiment of the present invention, the method further comprises a step of adding calcium carbonate or a polymeric phosphate to the aged bran to improve storage stability.

In one embodiment of the present invention, the calcium carbonate or the polymeric phosphate is added in an amount of 0.5 to 2.0% (v / v).

In one embodiment of the present invention, the calcium carbonate or the polymerized phosphate is added 4 to 6 days after the start of aging.

In one embodiment of the present invention, the method further comprises a step of improving the shelf life by adding green tea extract to the aged bran.

In one embodiment of the present invention, the green tea extract is added in an amount of 0.5 to 2.0% (v / v).

In one embodiment of the present invention, the green tea extract is added 4 to 6 days after the start of aging.

In addition, the present invention provides a buckle cooler manufactured by the above manufacturing method.

The present invention proposes an optimum maturation period for producing the bark beetle through sensory evaluation, and it can provide the bark beetle matched with the taste of the consumer, and it is possible to add calcium carbonate or polymeric phosphate having pH buffering ability to the bark beetle The antioxidant green tea extract may be added to extend the shelf life of bark frost and improve storage stability.

FIG. 1 is a graph showing changes in pH and acidity of the sea bass pepper according to the aging step.
Fig. 2 is a graph showing changes in the concentration of lactic acid bacteria in the sea bream frozen at the ripening stage.
Fig. 3 is a graph showing the change in the amino nitrogen content of the bark crazing at the ripening stage.
Fig. 4 is a graph comparing the protein enzymatic activities of optimally ripened squid meat.
FIG. 5 is a graph comparing the salinity of the best-aged bryophyta and commercially-marketed bream.
FIG. 6 is a graph comparing the pH and acidity of optimally ripened bilge coffees and commercial crisps.
FIG. 7 is a graph comparing the amino nitrogen content of optimally ripened bovine calves and commercial seasoned bovines.
FIG. 8 is a graph comparing the odor characteristics of the best-aged barnyard millet and commercially-marketed barnyard millet.
FIG. 9 is a graph comparing the viable cell counts of the best-aged bryophytes and commercially-marketed bovines.
10 is a graph showing the pH buffering capacity of 1.5% calcium carbonate and 1.5% polymeric phosphate.
11 is a graph showing the pH buffering ability according to the calcium carbonate concentration.
FIG. 12 is a graph showing the pH change of the sea squirt according to the concentration of calcium carbonate. FIG.
13 is a graph showing the change in acidity of the sea squirt according to the concentration of calcium carbonate.
14 is a graph comparing TCA soluble nitrogen content with calcium carbonate concentration.
15 is a graph comparing changes in the concentration of lactic acid bacteria with the concentration of calcium carbonate.

Hereinafter, the method for producing the bovine cavity of the present invention will be described in detail.

In order to manufacture the bell-jerk, the bark is trimmed first. The size of the bell cut is not particularly limited, but it is cut to a size convenient for eating. Then, the cut scallops are dewatered by a centrifuge or gauze to suppress the strong scent, and prepared by dipping the scallops in saline for 1 to 3% (w / w) for 20 to 60 minutes.

On the other hand, rice and mezzo are washed and steamed from steamer or shiru after removing water. In this case, the mixing ratio of rice and mezzo can be adjusted according to the food preference, but based on the universally preferred preference 1 : 1 (w / w).

Prepare a seasoning mixture made of a mixture of red pepper powder, malt flour, wheat flour, chopped garlic, chopped rice, water, mulberry and sugar in the meso bob. In this case, the fruit is salted for 3 to 7% (w / w) of salt, for 20 to 60 minutes, and then hand-woven to remove the water. By using the unripe rice, it is possible to shorten the fermentation time of the fermentation, reduce the flavor of the radish, and provide a feeling of cool feeling.

The safflower mixture is evenly mixed and sealed in the salted bruises to mature the bruise fermentation in an incubator set at 10-20 < 0 > C. In this case, it was confirmed that the period of aging was preferably 4 to 7 days as a result of examining the preference of consumers.

On the other hand, there is a need to improve the storage stability in order to store aged cooling water for a long period of time. In order to improve storage stability, a substance having pH buffering ability and a substance having an antibacterial effect may be used. As a substance having pH buffering ability, calcium carbonate and polymerized ginseng salt can be utilized, and as a substance having antibacterial effect, green tea extract can be utilized.

In this case, it is preferable to mix the calcium carbonate, the polymerized phosphate and the green tea extract at a concentration of 0.5 to 2% (v / v) with respect to the sea bream sickness. Among them, mixing at a concentration of 1.5% Which is particularly preferable.

In the present invention, the calcium carbonate is a carbonate of calcium and can be calculated as marble, calcite, beryllium, limestone, chalk, gypsum, shell, egg shell, coral, etc. The phosphoric acid phosphate (HPO ₄ ) Potassium pyrophosphate, sodium pyrophosphate, potassium pyrophosphate, and sodium polyphosphate H _{n + 2} P _n O _{3n + 1} , potassium metaphosphate or sodium metaphosphate represented by the general formula (K or NaPO ₃ ) _n is preferably used.

The green tea extract can be obtained by extracting and separating from natural materials by using extraction and separation methods known in the art. The extracts defined in the present invention are extracted from green tea using an appropriate solvent. For example, , Crude extract of green tea, polar solvent-soluble extract, or non-polar solvent-soluble extract.

As an appropriate solvent for extracting the extract from the green tea, any pharmaceutically acceptable organic solvent may be used. For example, water or an organic solvent may be used. For example, purified water, methanol acetone, ether, benzene, chloroform (such as methanol, ethanol, propanol, isopropanol, and butanol) chloroform, ethyl acetate, methylene chloride, hexane, and cyclohexane may be used alone or in combination. It is preferable to use ethanol (alcohol), more preferably 70% ethanol.

As the extraction method, any one of the methods such as hot water extraction method, cold extraction method, reflux cooling extraction method, solvent extraction method, steam distillation method, ultrasonic extraction method, elution method and compression method can be selected and used. In addition, the desired extract may be further subjected to a conventional fractionation process or may be purified using a conventional purification method. There is no limitation on the method for producing the Paraliptera extract of the present invention, and any known method can be used.

For example, the green tea extract contained in the composition of the present invention can be prepared into a powdery state by an additional process such as vacuum distillation, freeze drying, spray drying, or the like, with the primary extract extracted by the hot water extraction or solvent extraction method described above . Further, the primary extract can be further purified by using various chromatographies such as silica gel column chromatography, thin layer chromatography, high performance liquid chromatography and the like, You can get it.

Therefore, in the present invention, the green tea extract is a concept including all the extract, fraction and purified product obtained in each step of extraction, fractionation or purification, a diluted solution thereof, a concentrate or a dried product.

The method of preparing green tea extract according to one embodiment of the present invention will be described in more detail as follows. First, the dried green tea is pulverized and pulverized, and 70% ethanol is added to the powder. The powder is extracted at room temperature for one week, and then the ethanol extract is evaporated under vacuum to obtain a dried powder to obtain a green tea extract .

Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited to these embodiments.

≪ Example 1 >

Material preparation

Halocynthia roretzi ) was purchased in July 2011 from a fishery cooperative located in the same area and stored in a freezer (-25 ℃) after freezing the sea urchin caught in the farm in Tongyeong city, Gyeongsangnam-do.

Rice (brothers farming corporation), which is a subsidiary of Byeokgeokhae, is made from M Mart in Tongyeong, Gyeongsangnam-do, South Korea. It is made up of Mezzo (dubo food), malt (Namyang Food), red pepper (Lotte Shopping) Ginger (New Food Co.), flour (CJ CheilJedang Co.), sugar (CJ CheilJedang Co.), salt (Honam salt) and mushroom were purchased from E-mart in Tongyeong-si, Gyeongsangnam-do in January 2012.

The marketed mushroom used as a control is located on the south coast such as Tongyeong, on the east coast such as Uljin and Sokcho, on the west coast such as Mokpo, and in other areas such as Nonsan and Hongseong In August 2011, 10 companies were purchased from online companies.

Calcium carbonate, which has been investigated as an additive utilizing pH buffering ability among food additives for the shelf-life extension of the sea squid, was produced in September 2011 in Sankyo Seifun Co., LTD for food additives Sodium polyphosphate in the polymerized phosphate was purchased from Seo Do Bio Natural Ing. In Gyeonggi province and purchased for use as a food additive.

The green tea extract, which is considered to be an additive that utilizes the antimicrobial activity among natural food additives for shelf-life extension, was purchased from the MSC in Yangsan-City, Gyeongsangnam-do, At that time, the concentration of the solids (brix 69 °) of the green tea extract was high so that the concentration was 0, 0.5, 1.0, 1.5% (v / v).

Sensory evaluation

The sensory tests were conducted with each group consisting of non - preferred and sour taste groups. The sensory evaluation was expressed as the relative ratio (%) of the sensory agents with the preference after the administration of the panax amphibians in the experiment to determine the optimum aging period. In the experiment for sensory evaluation of the taste, color and odor of the aged mugwort aged under the optimum condition, the fermented product (control) for four days among the two types of the mugwort meat was added to the reference point for taste, color and smell These items of aged products for 5 days were ranked as 6-9 points in the case of being superior to the control and 9-1 in the case of being inferior. The results were expressed as mean and standard deviation. In the study on the improvement of storage stability of the skipjack, the concentration of calcium carbonate in the optimum aging skipjack (pH 4.4, 5 days aged 5 days) was 0-1.5% , And then 10 sensory agents were subjected to sensory test to express the number of sensory agents showing heterogeneity

Statistical processing

The ANOVA test was used to analyze the data, followed by Duncan 's multivariate test with minimum significance (5% significance level).

≪ Example 2 >

Manufacture of thorns

First, the frozen skewers used in the preparation of the broth were dewatered, centrifuged (6,000 xg, 20 minutes) or dewatered with gauze, diced at a constant size (0.5 cm wide) (w / w), followed by dipping for 30 minutes. The mix for the preparation of bell pepper was 16.4% (w / w) of cooked rice, 32.9% (w / w) of salted bran, mixed rice meats and mezzo with 1: 1 (w / w), malt flour 3.3% (w / w), wheat flour 1.0% (w / w), chopped garlic 4.9% (w / w), chopped ginger 1.6% (w / (w / w) and 0.3% (w / w) of sugar, followed by salting for 30 minutes, followed by removal of water by hand, with 13.2% (w / w) Respectively, and then mixed well . The silkworm was prepared by aging in an incubator (EYELA LTI-400E, Rilalilai Co., Japan) adjusted to 15 after sealed in a plastic container (diameter x height, 14 x 18 cm, capacity 2 L) .

≪ Example 3 >

Optimal fermentation period

The inventors of the present invention have made a study on the optimum aging period of the sea bream frozen seaweed by preparing the sea squirt mix and measuring the pH, acidity, lactic acid bacteria concentration and amino nitrogen content at 15 캜 for 6 days from the day of manufacture.

3-1. Measurement of pH and acidity during the fermentation

In the fermentation stage of the barnyardgrass, the pH decreases and the acidity increases. The present inventors measured the pH and acidity of the barnyardgrass fermentation in the fermentation stage.

For the measurement of pH and acidity in the fermentation stage, 20 mL of deionized water was added to 5 g of crushed bran, and the mixture was homogenized. The mixture was adjusted to 50 mL and filtered. The pH of the sample was measured using a pH meter (Metrohm 691, Metrohm, Switzerland), and the titratable acidity was adjusted to pH 8.4 by adding 0.1 N NaOH to 25 mL of the sample solution according to the method of Vanderzant and Splittstoesser And the consumption (mL) thereof was converted into lactic acid (conversion factor: 0.009).

FIG. 1 is a graph showing changes in pH and acidity of the sea bass pepper according to the aging step. During fermentation, the pH and acidity of the fermented sea bream were 5.26 and 0.50g / 100g, respectively, on the 0th day, and the pH decreased and the acidity tended to increase with aging. The pH and acidity were 4.63 and 0.92 g / 100 g on the 4th day and 4.53 and 0.96 g / 100 g on the fifth day, respectively. Therefore, it was confirmed that the pH and acidity of the fermented sea bream were inversely correlated with each other during fermentation, and it was judged that the pH of the fermented sea bream was decreased by various organic acids produced by lactic acid bacteria during fermentation. As a result of the pH and acidity of the fermented sea bream during the fermentation, it was concluded that the acidity of the fermented fermented sea bream was increased by the lactic acid produced by the fermentation of lactic acid bacteria.

According to previous reports, the pH of polished rice cake aged at 20 ℃ was maintained around 3.86 after 16th day and the acidity was around 3.3g / 100g at 18th day. In addition, the pH of the flounder ripened at 20 ℃ was maintained in the range of 4.5-4.6 from the 7th day of ripening, and the titratable acidity was 2.3g / 100g at 21 days of ripening. The pH and acidity of the squid ripened at 10 ℃ were 12 0.0 > 4.0 < / RTI > and 2.40 g / 100g, respectively. As a result of the various pH and acidity of the sea bream and sea bream fermentation, the fermentation period of the sea bream was shorter than that of the sea bream with other aquatic raw materials, And the difference of ripening condition.

3-2. Measurement of lactic acid bacteria concentration during the fermentation

The present inventors observed the number of lactic acid bacteria in the aging step. For this purpose, the experimental method of the prior art 5 was referred to.

That is, in order to measure the number of lactic acid bacteria in the fermentation stage, 20 g of fermentation broth was aseptically taken, and 180 mL of sterile physiological saline (0.85% NaCl) was added and homogenized for 90 seconds and diluted with decanter. Lactic acid bacteria were prepared by inoculating 1 ml of pretreated samples with plate count agar (Difco Co., Lab, USA) and MRS agar (Difco Co., Lab, USA) and culturing at 37 ° C for 48-72 hours. And counted by a colony counter (JS-CC-100, Johsam Co., Korea).

Fig. 2 shows the concentration of lactic acid bacteria in the sea bream frozen at the ripening stage. Lactic acid bacteria concentration was 4.93 log (CFU / g) at 0 day after fermentation, but then increased rapidly to 9.76 log (CFU / g) at 4th day and gradually increased after 5th day of fermentation 9.84 log (CFU / g) at day 1, and 9.97 log (CFU / g) at day 6.

This is relatively high as compared with 7.5 log (CFU / g) of squid fermented lactic acid fermented at 20 ° C for 10 days and 7.64 log (CFU / g) of fermented lactic acid bacteria fermented for 12 days at 10 ° C. The results were judged to be influenced by the type of malt used in the experiment, the mixing ratio of additives such as salt, and the aging conditions. On the basis of previous studies on microorganisms involved in fermentation of flounder fermentation, the lactic acid bacteria involved in the fermentation of bryozoans were mainly Lactobacillus spp. And Streptococcaceae .

3-3. Determination of Amino Nitrogen Content of Bentonite during Fermentation

Meanwhile, the present inventors measured the amino nitrogen content of the bark craze in the fermentation stage. The sample for measuring the amino nitrogen content was prepared by adding 20 mL of deionized water to 5 g of crushed bran, and homogenizing the mixture, .

Amino nitrogen content was determined by adding 20 mL of a neutral formalin solution to a sample whose titratability was measured according to the Formol method (refer to Prior Art 4) proposed by KOAC, adding 0.1N NaOH thereto until the pH reached 8.4 And then expressed as the consumption (mL).

Figure 3 shows the change in the amino nitrogen content of the bark frost in the fermentation stage. During fermentation, the content of amino nitrogen in the fermented sea bream was 92.8mg / 100g on day 0 and gradually increased with the progress of fermentation, showing 137.4mg / 100g on the fourth day and 148.4mg / 100g on the fifth day. As the amino nitrogen content increased, the intensity of taste gradually increased as the ripening progressed.

On the other hand, it was reported that the amino nitrogen content of the pollen fermented at 20 ° C was 260 mg / 100 g on the 16th day of fermentation. The amino nitrogen content of the fermented flounder and squid fermented fish reached 233-290mg / 100g And 300 mg / 100 g, respectively.

Therefore, the amino nitrogen content of the sea bass beef according to the present invention was found to be lower than the amino nitrogen content of the fermented beef which had been studied previously. This difference was caused by the protein content of the marine products used for making the beef broth, It was judged to be due to differences in enzyme types.

3-4. Optimal aging period according to sensory evaluation

The present inventors conducted a sensory evaluation according to the preference of bark crazing during fermentation in order to determine the optimum ripening period of the bark craze. For this purpose, 2 groups (10 sour - tasting groups and 10 sour - tasting groups) with different palatability to food were selected and the results of sensory evaluation were compared with those of the sensory agents (%).

The results were as shown in Table 1. The sensory evaluation of the preference of the bryophyta during fermentation showed that 5 people were good on the 4th day of maturing in the group that did not like the acidity and 2 people were good on the 5th day. However, in the sour taste group, one was evaluated as good on the 4th day of maturing, and 6 on the 5th day was evaluated as good.

Taken together, these results suggest that the 4-day fermentation period is suitable for groups that do not like acidity, while the 5-to 6-day fermentation period is suitable for groups that prefer acidic fermentation. It seems to be preferable to pass the aging period of one to six days. In commercialization, it is possible to meet the demands of various users by separately selling aged products on the 4th, 5th and 6th day according to the consumers' preference do.

<Example 4>

Comparison of general ingredients content of optimum ripened sea bream

The contents of general components of the sea squid were measured by the atmospheric pressure heating drying method, the semimicro Kjeldahl method using crude protein, the dry method using crude protein, and the Soxhlet method using crude fat according to the method of Prior Art 2 .

In the sensory evaluation, it was judged that the optimal maturation period was 4 days in the case of the group in which the sourness was not preferred and 5 days in the group in which the sourness was preferred. As a result, saw. On the other hand, the inventors of the present invention compared this with the general ingredient content of commercially available seasoned sea breams, and the results are shown in Table 2 below.

The contents of general ingredients of commercial seasoned sea squirt ranged from 79.3-82.7% in moisture, 7.7-9.0% in crude protein, 0.3-2.6% in crude fat and 3.5-4.1% in ash. On the other hand, when the ripening period of the present invention was 4 days and 5 days, the moisture contents were 66.8% and 66.3%, crude protein 6.4% and 6.9%, crude fat 1.0% and 1.6%, respectively, , And ash were 2.2% and 2.0%, respectively. The general component content between the two products of the present invention, which were different in ripening period, was not different at the 5% significance level. However, the contents of the two kinds of general ingredients of the present invention were different from each other in the ripening period, and moisture, crude protein and ash were lower than those of commercial seasoned sea bream. As described above, it was determined that the difference in the general ingredient content between the bark beetle and the commercial beetle bark of the present invention was due to differences in the mix and the introduction of the ripening process.

On the other hand, in the study on the preparation method and the quality characteristics of the traditional dry squid, the characteristics of moisture content, crude protein and crude fat content were 9.7-11.3% And 1.7-2.8%, and the ash content was reported to range from 3.1-4.2%.

Therefore, it is considered that the present invention of the present invention is closer to that of squid frost than that of commercially available seasoned skipjack, based on the results of the present invention, that is, the general ingredient content of the sea bream, commercial sea bream and squid.

&Lt; Example 5 >

Comparison of Protein Enzyme Activity of Optimum Aging in the Ribs

The present inventors sought to compare the proteolytic activity of the respective enzymes of the periwinkle-derived enzymes, which are the optimum maturation period for the group not favoring acidity and the optimum maturation period for the sour group, for 5 days, compared with commercially available seasoned sea urchins.

To this end, the present inventors homogenized 2g of deionized water 10 times (v / w) (20 mL), and centrifuged (3,000 rpm, 30 min) and filtered to prepare crude enzyme solution. These crude enzyme solutions were tested for proteolytic activity according to protein concentration, UV-Visible spectrum (200-1,100 nm), acid (hemoglobin, pH 3), casein (pH 6) and alkaline (casein, pH 9) And used as a sample.

The protein concentration of the crude enzyme solution extracted from the broth was measured according to the method of the prior art 6. That is, the crude enzyme solution was measured for absorbance at wavelengths of 280 nm and 260 nm in the ultraviolet region, and the protein concentration was determined by the following equation.

Protein concentration (mg / mL) = (1.5 x A280) - (0.75 x A260)

Where A280 is the absorbance at 280 nm and A260 is the absorbance at 260 nm.

In order to measure acid protease activity, 1% hemoglobin (hemoglobin) was used as a substrate, and 2% casein was added to the substrate to measure the activity of acidic protease and alkaline protease, And the buffer was measured according to the method of the prior art 7 using 0.1 M glycin-HCl (pH 3), 0.1 M sodium phosphate (pH 6) and 0.1 M Tris-HCl (pH 9) . (SWD-10, manufactured by JEIO TECH Co., Ltd.) for 1 hour at a temperature of 40 ° C using 0.5 mL of the crude enzyme solution extracted from the broth and 1 mL of the buffer solution of each pH and 0.5 mL of the substrate solution as the reaction solution. Korea). Then, 2 mL of 5% TCA solution was added to stop the reaction. After centrifugation (3,000 rpm, 15 minutes), the supernatant was measured for absorbance at a wavelength of 280 nm.

The enzyme activity unit (U / mg) shows an absorbance of 0.1 U / mg which is changed by 1 mg enzyme for 1 hour.

The acidic substrate (Hb substrate, pH 3), the acidic substrate (casein substrate, pH 3) of the periwinkle-derived enzyme, which was aged for 4 days and the optimum aging period of the sour- pH 6) and weakly alkaline substrate (casein substrate, pH 9) are compared with those of commercially available seasoned mushrooms, as shown in Fig. The enzymatic activities of the substrates such as acidic substrate, weakly acidic substrate and weakly alkaline substrate were 2.48 U / mg, 0.79 U / mg and 0.55 U / mg, respectively, (1.48 U / mg, 0.43 U / mg and 0.52 U / mg), respectively, regardless of the pH of the substrate.

On the other hand, the activity of the proteolytic enzymes derived from the 4 - day - old silkworms was higher as the pH of the substrate was closer to the acid side. The activity of the 5 - day - There was no significant difference between pH 6 and pH 9. These results suggest that during the fermentation of the fermentation, the pH shifts from around 6 to around 4.5.

&Lt; Example 6 >

Optimum mature agar Chilled  Taste characteristic

The present inventors examined salinity, pH, acidity and amino nitrogen content for the purpose of examining the salty, sour, and richness of the sea squid.

6-1. sea squirt Chilled  Salinity and saltiness

First, after fermentation for 4 days or 5 days, the fermentation was compared with the salty taste of three kinds of commercial fermented sea bream. The salinity was calculated by adding 5 times (w / v) of deionized water to the crushing boar, and measuring with a salinity meter (Istek model 460CP, Seoul, Korea).

As a result, as can be seen from FIG. 5, the salinity of the two bivalve-type seaweeds of the present invention (4-day aged product and 5-day aged product) was 1.5%, which was 2.3-3.0% Compared to the control group. Therefore, it was confirmed that the salty taste of the present invention is significantly lower than that of commercial seasoned sea squirt but the difference in salty taste is not recognized between the two kinds of products. Based on the above results, it is a low salt food of the present invention, which is one of the rejection factors of marine products and processed products thereof in recent years, which is an improved product of salty taste, and is considered to be a product that meets the taste of consumers in recent years.

6-2. Acidity and acidity

Next, the present inventors compared the sour taste of the three kinds of commercially available seasoned barnyardgrass after aging the barnyardgrass for 4 or 5 days. PH and acidity were measured in order to compare the sour taste, and the measurement method was the same as that described in Example 3-1.

As a result, the sour taste of the three species of the present invention, namely, the two types of the sea bream (4-day aged product and the 5-day aged product) and the commercially available seasoned sea bream were shown in FIG. 6, And the acidity was 0.92 g / 100 g and 0.96 g / 100 g, respectively. In other words, it was confirmed that the pH of the fermented sea squirt fermented for 4 days was higher than that of the fermented fermented fermented for 5 days, and the acidity was found to be low. The difference in pH and acidity between the two types of bivalves with different aging periods was judged to be due to the organic acids such as lactic acid produced by lactic acid bacteria. On the other hand, the pH and acidity of the commercially available seasoned sea squirts were in the range of 5.27-5.66 and 0.42-0.52 mg / 100g, respectively, which were significantly different from the present invention. This is due to the difference in the composition ratio of ingredients and the application of the aging process Respectively.

From the above results, it was confirmed that the difference in sour taste between the present invention and commercial seasoned mackerel was remarkable, and in the present invention, it was also confirmed that the difference in sour taste was remarkable according to the difference in aging period between 4 days and 5 days .

6-3. Amino nitrogen content and richness

Finally, the present inventors compared the fermented taste of the three kinds of commercially available seasoned morselia after fermenting the fermented sea bream for 4 or 5 days. The amino nitrogen content was compared in the same manner as described in Example 3-3 to compare the richness.

As a result, as shown in FIG. 7, the amino nitrogen content of the four-day-aged bovine and five-day-aged bovine embryos were 137.4 mg / 100 g and 148.4 mg / 100 g, respectively, . These results suggest that the difference in the duration of fermentation during the fermentation process is due to the difference in the duration of protein conversion to amino acid during fermentation. On the other hand, the amino nitrogen content of the present invention was not different in the range of 114.9-169.7 mg / 100 g, which is the amino nitrogen content of commercially available seasoned sea squirts. This indicates that monosodium glutamate ) And the addition of additives such as. In conclusion, there is no significant difference in the richness of the commercially available seasoned sea squirt and the present invention, the sea squid.

< Example  7>

Optimum mature agar Chilled  Odor character

The present inventors decided to compare the odor intensity with the commercially available seasoned sea bream when the present invention was aged for an optimum period. For this purpose, the present inventors measured the intensity of odor after aging the present invention for 4 or 5 days using an electronic nose and compared it with commercially available seasoned morsels.

As a result, as can be seen from FIG. 8, the odor intensity of the two types of odor-resistant odor was 118.4 level and 145.8 level, respectively, and the odor intensity became stronger as the fermentation progressed. The odor intensity of three kinds of commercially- 62.0 level.

< Example 8 >

Optimum mature agar Chilled  Tint Characteristics

The present inventors measured the hunter hue to observe the change in hue when aged for the optimum period of the present invention.

To measure the hunter hue, the present inventors polished the food with a food mixer (FM-700W, Hanil Electrics Co., Korea) for 5 minutes and then measured the Hunter's colorimeter (ZE 2000, Nippon Denshoku Industries Co., (Lightness, redness, yellowness, and color difference) were measured in L-value, a-value, b-value and DELTA E-value. At this time, the standard white plate of the Hunter color difference meter had an L value of 96.85, a value of -0.43 and b value of 0.64.

Table 3 shows the results of examining the color of three species of the present invention, namely, the two species of the sea squirt (4-day aged product and 5-day aged product) and the commercially available seasoned sea squirt. The two hunter colors of the present invention, hunter-borne, were 26.78 and 26.73 for lightness, 21.99 and 22.80 for redness, 15.86 and 16.25 for yellow, respectively, and 75.08 and 75.45, respectively for color difference , But their color was not significantly different between the two products at the 5% significance level except for yellowness. Therefore, it was concluded that the identification of color by sensory evaluation would be difficult for two types of silkworms with different aging periods.

   On the other hand, the hunter hues of the three commercially available seasoned morsels ranged from 31.53 to 36.65 in the lightness range, from 11.09 to 15.51 in the redness range, from 18.89 to 20.14 in the yellowness range and from 0.26 to 5.48 in the chromaticity range. Therefore, it was confirmed that the hunter hue between the present invention and commercial seasoned horseshoe was significantly different regardless of items such as brightness, redness, yellowness, and color difference.

< Example  9>

Evaluation of Sensory Characteristics of Optimum Aging Skeleton

The present inventors tried to evaluate the taste, color, and smell of the product aged 5 days, using a 4-day-aged skipjack chow as a control. In other words, when the fermented sea squirt aged 4 days was used as a control, it was 5 ± 0, and the product aged for 5 days was evaluated as 6-9 when the product was better than the control and 4-1 when the product was worse than the control. 4).

The sensory scores of the groups that did not prefer sour taste for the five - day - aged barnyardgrass were lowered to 3.0 and 3.5 for taste and smell, respectively, but not for color. On the other hand, the sensory scores of the group that preferred sour taste for the 5 - day aged silkworm bark were higher than those of 8.2 and 7.4 for taste and smell, respectively. Therefore, it was confirmed that there was a significant difference in the preference between the groups according to the aging period of the bryozoa fermentation, and the group that did not prefer the sour taste preferred the fermentation at 4 days, I could check it again.

&Lt; Example 10 >

Hygienic evaluation

The present inventors investigated viable cell counts and coliforms in order to evaluate the hygienic properties of the two kinds of bivalves and three commercially-marketed bivalves matured for the optimum period.

Samples for measurement of viable cell count were prepared by aseptically taking 20 g of the transformed yeast according to the method described in the preceding document 5, homogenizing for 90 seconds with 180 mL of sterile physiological saline (0.85% NaCl), diluting with decanter Respectively. The viable cell counts were obtained by inoculating the pretreated samples with 1 mL each of plate count agar (Difco Co., Lab, USA) and MRS agar (Difco Co., Lab, USA) and culturing them at 30 ° C for 24-28 hours Colonies were counted by colony counter (JS-CC-100, Johsam Co., Korea).

 In the coliform group, dilution of each step of the pretreated samples was carried out by 5 test tubes. Lauryl tryptose broth was used for the estimation test, and 24-well plates were incubated at 35 ± 1 ° C using brillent green lactose bile (2% BGLB) The most probable number (MPN) / 100 g was measured after the positive tubules were measured.

As can be seen from FIG. 9, the number of viable cells of the present invention, which were aged 4 days or 5 days, showed 8.93 log (CFU / g) and 8.99 log (CFU / g) It was confirmed that there was almost no. As can be seen from FIG. 2, the number of lactic acid bacteria (8.89 log (CFU / g) and 8.97 log (CFU / g), respectively) It is expected to consist of lactic acid bacteria. On the other hand, the viable cell counts of three commercially available seasoned barbies ranged from 6.20 to 6.99 log CFU / g, which was much lower than that of the present invention. As a result of examining the number of lactic acid bacteria in the commercially available seasoned barnyardgrass, it was estimated that the number of viable bacteria in the commercially available seasoned barnyard larvae was comprised of lactic acid bacteria as in the present invention because it was in the range of 5.08-5.95 log CFU / g (data not shown) .

In the coliform group of the present invention, both kinds of products appeared to be negative regardless of the number of days of maturing, and all of the commercially available seasoned mussels were negative, and the present invention was evaluated as hygienic.

&Lt; Example 11 >

Review of shelf-life improvers

It is fermented by adding cereals, various condiments and coagulants to the seafood, and it is aged by the proliferation of lactic acid bacteria like kimchi. Therefore, when aging proceeds, the pH is lowered by lactic acid bacteria. In this case, when the pH is outside of the appropriate pH range (pH 4.5 in the case of sour taste preferred group and pH 4.6 in the group in which sour taste is not preferred), strong acidity and odor The preference degree is lowered.

Therefore, we tried to evaluate the pH buffering effect and the antimicrobial effect by using aged bamboo shoots (pH around 4.4, aged at 15 ℃ for 6 days) under optimal conditions to improve storage stability of the bamboo shoots. It is known that calcium carbonate and polymerized phosphate have pH buffering ability. Green tea extract is known to have antimicrobial properties. If calcium carbonate, polymerized phosphate and green tea extract are added to the optimum aging period, calcium buffer and pH buffer The shelf-life of the fermentation broth is expected to be improved by inhibition of lactic acid bacteria by lactic acid bacteria or inhibition of lactic acid bacteria by antimicrobial activity of green tea extract.

11-1. By calcium carbonate or polymeric phosphate pH Bufferable  evaluation

The buffering capacity of the polymerized phosphate and calcium carbonate was slightly modified from that of the prior document 1. Deionized water (100 mL) was added to each of the cavitation chambers containing 1.5% polymerized phosphate and 1.5% calcium carbonate solution, and 0.1 N lactic acid was added until the pH reached a constant value.

The pH buffering capacity of the lactic acid of the bovine embryo containing 1.5% polymerized phosphate or 1.5% calcium carbonate is shown in FIG. 10. The initial pH of the bovine embryo containing the phosphate phosphate was 9.38, and 0.1 When N-lactic acid was added, it was decreased almost linearly. When 60 mL was added, 7.14 and 85 mL were added to 6.13, and when added to 120 mL, 5.11 and 145 mL were added to 4.4, Respectively. On the contrary, the initial pH of calcium carbonate-containing sea bass was 9.39, which was almost similar to that of the polymerized phosphate, but rapidly decreased to 7.48 at the initial stage when 5 mL of 0.1 N lactic acid was added. But decreased slightly until it was added, resulting in 7.10 when 20 mL was added. Thereafter, the pH of the calcium carbonate by 0.1 N lactic acid was gradually decreased to 6.10 when 315 mL was added, and 5.10 when 440 mL was added. Respectively. Therefore, it was confirmed that calcium carbonate exhibited strong buffering ability at 0.1 N lactic acid at a certain range of pH.

11-2. Evaluation of antimicrobial effect by green tea extract

The present inventors tried to determine the optimum concentration of green tea extract to be added to the diet for the purpose of improving the shelf-life of the green tea by applying the antimicrobial activity of the green tea extract. Therefore, pH, acidity, TCA-soluble nitrogen content and lactic acid bacteria concentration were observed before and after storage, after the green tea extract was added to the fermentation broth to a concentration of 0 to 2.0% (v / v) and stored for 10 days.

As a result, as shown in Table 5, the growth inhibitory activity of lactic acid bacteria according to the concentration of green tea extract was not recognized when the concentration of green tea extract was 0.5%, but 7.0% for 1.0% and 10.0 mm for 1.5% , And 2.0%, respectively. The inhibitory effect of lactic acid bacteria was observed at 1.0% or more, and the inhibitory activity against lactic acid bacteria was not significantly different between 1.5% and 2.0%. Therefore, it was judged that the concentration of the green tea extract exhibiting antibacterial activity was 0.5 to 1.5%.

11-3. sea squirt Cool  Determination of Calcium Carbonate Concentration for Improved Shelf Life

The inventors of the present invention have confirmed that the calcium carbonate can improve the storage stability of the buckwheat flaking by using the pH buffering ability in Example 11-1. In this case, the concentration of calcium carbonate which can most effectively improve the storage stability of the buckwheat flour , The calcium carbonate concentration was varied from 0 to 2.0%, and the sensory evaluation for the sensory disturbance was carried out.

As a result, as shown in Table 6, it was evaluated that no sensory disturbance was recognized up to the addition concentration of calcium carbonate of 1.5%, but in the case of 2.0%, the sensory agent of 70% could recognize the heterogeneity.

11-4. Depending on calcium carbonate concentration pH Buffer capacity  effect

The present inventors researched the pH buffering ability for 0.1 N lactic acid in the range of the calcium carbonate concentration without any heterogeneity (0 to 1.5%). The pH buffering effect was defined as the area where the pH was changed to less than 1.0 when 5 mL of 0.1 N lactic acid was added to the calcium carbonate. The results are shown in FIG. 11. It can be seen from FIG. 11 that the effect of pH buffering is shown in the range of 0-110 mL for 0.5% calcium carbonate, 15-205 mL for 1.0%, and 15-425 mL for 1.5% .

11-5. Calcium carbonate or green tea extract concentration Chilled pH  change

On the other hand, the inventors of the present invention added the concentrations of 0.5%, 1.0, and 1.5% of food additives such as calcium carbonate and green tea extract to the optimal maturation bovine ripening at pH 4.5 and stored for 15 to 10 days, As a result of comparing pH values of before and after storage, results as shown in Fig. 12 were obtained. The addition of calcium carbonate and green tea extract resulted in a pH value of 5.75 and 4.53 for the 0.5% addition and 5.72 and 4.55 for the 1.0% addition, respectively. And 1.5%, respectively. The pH was increased in the case of calcium carbonate supplementation compared to no addition, but it was increased or decreased in the case of the addition of green tea extract. However, there was no difference between the calcium carbonate additions at the 5% significance level. Thus, it was judged that the difference in the pH between the sea bream and the sea bream added with different concentrations of calcium carbonate was due to the pH buffering ability of the calcium carbonate. After 10 days of storage, the pH of the broth added with different concentrations of shelf-life improvers such as calcium carbonate and green tea extract was 3.89 with no shelf-life improver added, and 0.5% , 4.19 and 4.17, 1.0%, 4.31 and 4.22, respectively, and 1.5% added were 4.67 and 4.33, respectively. The higher the concentration of calcium carbonate and green tea extract irrespective of the type of additives The pH of the green tea extract was higher than that of the calcium carbonate supplement, which has a pH buffering effect. Thus, the higher the concentration of calcium carbonate was, the higher the pH buffering capacity of calcium carbonate was. On the other hand, it was confirmed that the pH of the commercial seasoned sea squirt was formed in a somewhat broad range from 4.74 to 5.66, which was considered to be due to marketing before optimal maturing in consideration of aging during marketing of the seasoned sea squirt.

11-6. Changes in Phytoplankton pH due to Calcium Carbonate or Green Tea Extract Concentration

Optimum aging of pH 4.5 The addition of different concentrations of food additives (0.5, 1.0, and 1.5%), such as calcium carbonate and green tea extract, was added to the sea bream, and then stored for 15 to 10 days before and after storage I compared acidity. The results are shown in FIG. 13. The acidity of the fermented sea tangle before storage was 0.96 g / 100 g when no shelf-life improver such as calcium carbonate and green tea extract was added, whereas when calcium carbonate and green tea extract were added, 0.82 g / 100 g and 0.94 g / 100 g in the case of 0.88 g / 100 g and 0.95 g / 100 g in the case of 1.0% addition, respectively, and 0.77 g / 100 g and 0.88 g / 100 g in the case of 1.5% addition. Therefore, the present inventors confirmed that the acidity decreases with the addition of the calcium carbonate-added sea tangle, and that the acidity of the sea tangle salt added with green tea extract is not significantly different.

After 10 days of storage, the acidity was 1.50 g / 100 g and 0.5 g / 100 g, respectively. The acidity of shelf-life after the addition of shelf-life improvers such as calcium carbonate and green tea extract was 0.5 100 g and 100 g and 100 g and 100 g and 100 g and 100 g and 100 g and 100 g and 100 g and 100 g respectively in the case of the 0.1% , Calcium carbonate and green tea extracts showed the tendency of decreasing in acidity regardless of the kinds of additives, and there was no significant difference between the shelf-life improvers. On the other hand, it was confirmed that the acidity of commercial seasoned sea squirt was in the range of 0.42-1.12g / 100g.

11-7. Depending on the concentration of calcium carbonate, Chilled TCA  Change in soluble nitrogen content

The present inventors added calcium carbonate (0.5, 1.0, and 1.5%) to the optimal maturation bovine ripening at pH 4.5, respectively, and stored these at 15 ° C before and after storage to obtain trichloroacetic acid (TCA) The contents were compared. As a result, as shown in FIG. 14, the content of soluble nitrogen in TCA before storage was 398.6 mg / 100 g when calcium carbonate was not added, while 366.9 mg / 100 g and 1.0% The concentration of TCA soluble nitrogen was decreased with the addition of calcium carbonate as 362.6 mg / 100g in case of calcium sulfate and 305.9 mg / 100g in case of 1.5% added salt. In general, the nitrogen content of TCA was expected to be not significantly different from that of other fermented seaweeds except for the concentration of calcium carbonate, except for the effect of dilution depending on the concentration of calcium carbonate. However, TCA soluble nitrogen content decreased with increasing concentration of. As a result of measuring the content of soluble nitrogen in TCA after storage for 10 days, the content of soluble nitrogen in TCA was 430.8 mg / 100g in the case of no calcium carbonate, And 377.9 mg / 100g in the case of 1.0% addition and 337.9 mg / 100g in the case of 1.5% addition, respectively. The content of TCA soluble nitrogen tended to decrease with increasing calcium carbonate concentration. From the above results, it was confirmed that the nitrogen content of TCA soluble nitrogen in the bark crab was higher than that of the frozen storage at 15 ℃ for 10 days regardless of the addition concentration of calcium carbonate. On the other hand, the TCA soluble nitrogen content of commercially available seasoned sea squirt was 319.1 mg / 100 g.

11-8. The content of lactic acid bacteria in the sea bass pepper depending on the concentration of calcium carbonate or green tea extract

The present inventors added various concentrations of food additives (0.5, 1.0, and 1.5%) such as calcium carbonate and green tea extract to the optimum maturation bark at pH 4.5, respectively, and stored them for 15 to 10 days before and after storage Of lactic acid bacteria. As a result, as shown in FIG. 15, the lactic acid bacterium concentration before the storage was 9.84 log (CFU / g) in the case of no addition of the shelf-life improving agent such as calcium carbonate and green tea extract, while in the case of 0.5% (CFU / g) and 8.99 log (CFU / g) for 9.08 log (CFU / g) and 9.08 log (CFU / g) and 1.0% 8.84 log (CFU / g). As the concentration of calcium carbonate and green tea extract increased, the concentration of lactic acid bacteria decreased. These results suggest that the increase in the concentration of calcium carbonate is due to the increase in the pH of the sea bass fungus, and the increase in the concentration of green tea extract inhibits the growth of lactic acid bacteria due to the inhibitory activity of lactic acid bacteria . The concentration of lactic acid bacteria after 9.8 log (CFU / g) in 0.5% addition was higher than that of shelf-life improver, ) And 9.74 log (CFU / g) and 9.49 log (CFU / g), respectively, and 9.54 log (CFU / / g), indicating that the higher the concentration of calcium carbonate or green tea extract, the lower the concentration of lactic acid bacteria. As a result, the lactic acid bacteria concentration in the skipjack rotifers stored for 15 to 10 days was almost the same as that of the shelf-life improver without the shelf-life improver. On the other hand, the concentration of lactic acid bacteria in the commercially available seasoned sea bream was in the range of 5.08-6.21 log (CFU / g), and it was confirmed that the concentration of lactic acid bacteria was much lower than that of the present invention.

The calcium carbonate and green tea extracts may be useful as shelf-life remedies for the sea bream fermentation depending on the pH, acidity, TCA soluble nitrogen content and lactic acid bacteria concentration before and after storage of the sea bass fish according to the concentration of calcium carbonate added . On the other hand, the optimum concentration of calcium carbonate or green tea extract is 0.5 to 2%, and it can be confirmed that it is most effective as shelf-life improving agent when it is used at 1.5% concentration.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

4D: Four-day mature agar
5D: Five-day mature agar
T: Seasoned mushrooms marketed in Tongyeong
U: A commercially seasoned mushroom purchased from Uljin
S: Seasoned mushrooms marketed in Sokcho

Claims (10)

A process for dewatering and treating duckweed;
Wherein the dehydrated and dewatered bruises are 30 to 35 wt%, mesobob 14 to 18 wt%, red pepper 8 to 12 wt%, malt powder 1 to 5 wt%, flour 0.3 to 1.5 wt%, chopped garlic 2 to 8 wt% , 0.5 to 2.5% by weight of chopped ginger, 10 to 16% by weight of iris, 0.1 to 0.5% by weight of sugar, and a residual amount of water; And
And sealing the saccate to which the seasoning has been added to mature at 10 to 20 캜. The method according to claim 1,
Wherein the aging period of the aging process is 4 to 7 days. delete The method according to claim 1,
Further comprising the step of adding calcium carbonate or a polymeric phosphate to the aged bran to improve shelf life. 5. The method of claim 4,
Wherein the calcium carbonate or the polymeric phosphate is added in an amount of 0.5 to 2.0% (v / v). 5. The method of claim 4,
Wherein the calcium carbonate or the polymeric phosphate is added at 4 to 6 days after the start of aging. The method according to claim 1,
Further comprising a step of adding green tea extract to the aged bran to improve storage stability. 8. The method of claim 7,
Wherein the green tea extract is added in an amount of 0.5 to 2.0% (v / v). 9. The method of claim 8,
Wherein the green tea extract is added 4 to 6 days after the start of aging. delete

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