KR101742656B1 - Composition for Improving Self-life and Sensory Properties of Oyster and Tea bag for Producing Packing Water of Oyster - Google Patents
Composition for Improving Self-life and Sensory Properties of Oyster and Tea bag for Producing Packing Water of Oyster Download PDFInfo
- Publication number
- KR101742656B1 KR101742656B1 KR1020150066746A KR20150066746A KR101742656B1 KR 101742656 B1 KR101742656 B1 KR 101742656B1 KR 1020150066746 A KR1020150066746 A KR 1020150066746A KR 20150066746 A KR20150066746 A KR 20150066746A KR 101742656 B1 KR101742656 B1 KR 101742656B1
- Authority
- KR
- South Korea
- Prior art keywords
- oyster
- shell powder
- oysters
- powder
- lactic acid
- Prior art date
Links
- 241000237502 Ostreidae Species 0.000 title claims abstract description 59
- 235000020636 oyster Nutrition 0.000 title claims abstract description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 23
- 239000000203 mixture Substances 0.000 title claims abstract description 12
- 230000001953 sensory effect Effects 0.000 title abstract description 18
- 238000012856 packing Methods 0.000 title description 3
- 239000000843 powder Substances 0.000 claims description 88
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 72
- 241000894006 Bacteria Species 0.000 claims description 37
- 235000014655 lactic acid Nutrition 0.000 claims description 36
- 239000004310 lactic acid Substances 0.000 claims description 36
- 230000001580 bacterial effect Effects 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 241000237536 Mytilus edulis Species 0.000 claims description 6
- 235000020638 mussel Nutrition 0.000 claims description 6
- 241000194017 Streptococcus Species 0.000 claims description 5
- 241000194033 Enterococcus Species 0.000 claims description 4
- 241000234435 Lilium Species 0.000 claims description 4
- 235000020639 clam Nutrition 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- 235000020637 scallop Nutrition 0.000 claims description 4
- 241001495410 Enterococcus sp. Species 0.000 claims description 3
- 241000186610 Lactobacillus sp. Species 0.000 claims description 3
- 241000194036 Lactococcus Species 0.000 claims description 3
- 241000178948 Lactococcus sp. Species 0.000 claims description 3
- 241001627205 Leuconostoc sp. Species 0.000 claims description 3
- 241000237509 Patinopecten sp. Species 0.000 claims description 3
- 241001494479 Pecora Species 0.000 claims description 3
- 241000604136 Pediococcus sp. Species 0.000 claims description 3
- 241000194022 Streptococcus sp. Species 0.000 claims description 3
- 241000894007 species Species 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 3
- 235000009899 Agrostemma githago Nutrition 0.000 claims 1
- 241000237519 Bivalvia Species 0.000 claims 1
- 241000237891 Haliotidae Species 0.000 claims 1
- 241001057811 Paracoccus <mealybug> Species 0.000 claims 1
- 241000237503 Pectinidae Species 0.000 claims 1
- 244000178320 Vaccaria pyramidata Species 0.000 claims 1
- 241001122767 Theaceae Species 0.000 abstract description 11
- 238000011049 filling Methods 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000002708 enhancing effect Effects 0.000 abstract description 6
- 244000005700 microbiome Species 0.000 abstract description 4
- 244000000010 microbial pathogen Species 0.000 abstract description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 34
- 238000000855 fermentation Methods 0.000 description 12
- 230000004151 fermentation Effects 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 10
- 241000186660 Lactobacillus Species 0.000 description 9
- 229940039696 lactobacillus Drugs 0.000 description 8
- 244000057717 Streptococcus lactis Species 0.000 description 6
- 235000019643 salty taste Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000014897 Streptococcus lactis Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000013535 sea water Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000194032 Enterococcus faecalis Species 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000013505 freshwater Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000548230 Crassostrea angulata Species 0.000 description 2
- 240000001929 Lactobacillus brevis Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 208000031513 cyst Diseases 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000009313 farming Methods 0.000 description 2
- 230000002550 fecal effect Effects 0.000 description 2
- 238000009448 modified atmosphere packaging Methods 0.000 description 2
- 235000019462 natural additive Nutrition 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 235000019587 texture Nutrition 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000194031 Enterococcus faecium Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 241000186606 Lactobacillus gasseri Species 0.000 description 1
- 240000002605 Lactobacillus helveticus Species 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 241000186604 Lactobacillus reuteri Species 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- 241000186869 Lactobacillus salivarius Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241000170987 Paracoccus halophilus Species 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 241000191996 Pediococcus pentosaceus Species 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A23Y2220/00—
-
- A23Y2240/00—
-
- A23Y2260/00—
-
- A23Y2280/00—
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
TECHNICAL FIELD The present invention relates to a composition for enhancing bio-preservability and functionalities, and a tea bag for producing oyster filling water.
The composition according to the present invention not only can effectively control pathogenic microorganisms and perishable microorganisms, but also enhances the sensory quality such as texture, appearance and flavor of oysters, thereby enhancing commerciality of oysters.
Description
TECHNICAL FIELD The present invention relates to a composition for enhancing bio-preservability and functionalities, and a tea bag for producing oyster filling water.
Oysters are rich in nutrients such as proteins, amino acids, taurine and minerals, and are a favorite of the East and the West. In addition, oysters account for 75% of total shellfish farming in 2010 and are the most important in the shellfish farming industry in Korea with an export value of USD 66,057 thousand in 2010.
Most of the excavated exports in 2010 are exported in the form of freezing, drying and canning. Frozen oysters are mostly in Japan and the US (80.2% of total frozen oysters) and dry oysters are the Chinese territory of Hong Kong, Singapore and Taiwan. Canned goods are exported to the United States (84.6% of the total canned food).
Unlike the oyster products for export such as frozen, dried and canned, most of them are distributed in the form of oysters after they are bloated.
In the case of oysters, it has been reported that the shelf life is short even in refrigerated conditions due to the weak texture of the tissues and the easy digestion and decomposition of microorganisms present in digestive organs such as the midgut (Park et al., J Radiat Ind 2, 91, 2008). In addition, storage at inadequate temperature conditions during processing and distribution results in rapid quality degradation. For this reason, Japan defines the shelf life of oysters as 4 days at 10 ° C, but there is no legal standard in Korea, and it is generally circulated at 7 days in refrigerated condition.
However, Xiao and Zhang (J Wuxi Univ Light Ind. 4, 115-123, 2003) reports that the self-life of oysters varies depending on the ambient temperature, but is generally 1-3 days. In the case of oysters being distributed, it can cause serious problems in food hygiene safety.
In order to extend the shelf life of oysters, it is necessary to use the method using radiation (Park et al., J Radiat Ind 2, 85-91, 2008), modified atmosphere packaging (MAP) (Xiao et al., Afr J Biotechnol 10, 9509-9517, 2011) and a method using ultra high pressure treatment (Oshima et al., Trends Food Sci Technol 4, 370-375, 1993).
However, in the case of ultrahigh pressure treatment, the texture and flavor of the oysters are lowered and the irradiation is not practical because of the disadvantages of customers' rejection and economical efficiency of MAP.
Accordingly, the present inventors have made efforts to solve the above problems, and as a result, they have found that when using the shell powder and the fermented powder of lactic acid bacteria, the storage period of oysters can be extended and the flavor can be improved.
It is an object of the present invention to provide a composition for improving shelf life and functionality of oysters.
Another object of the present invention is to provide a tea bag for filling water for improving the shelf life and functional properties of oysters.
In order to accomplish the above object, the present invention provides a composition for enhancing bioerodability and functionality including shell powder and fermented lactic acid bacteria powder.
The present invention also provides a tea bag for producing oyster packed water comprising a shell powder and a lactobacillus fermentation powder.
According to the present invention, the shell powder is selected from the group consisting of petals, abalone, scallop, sheep, oyster, clam, lily, mock and mussel.
In the present invention, the lactic acid bacterium is selected from the group consisting of Lactobacillus sp., Lactococcus sp., Enterococcus sp., Streptococcus sp., Pediococcus sp. Leuconostoc sp. , And the like.
In the present invention, the shell powder and the lactic acid bacteria fermentation powder are mixed at a weight ratio of 3 to 5: 1.
The composition according to the present invention not only can effectively control pathogenic microorganisms and perishable microorganisms, but also enhances the sensory quality such as texture, appearance and flavor of oysters, thereby enhancing commerciality of oysters.
FIG. 1 shows the results of sensory evaluation at 4 ° C. according to the concentration of oyster shell powder added to the filling water.
FIG. 2 shows the results of sensory evaluation at 7.2 ° C. according to the concentration of the oyster shell powder added to the filling water.
FIG. 3 shows the results of sensory evaluation at 15 ° C according to the concentration of the oyster shell powder added to the filling water.
FIG. 4 is an explanatory diagram of a method for measuring microorganisms in packed water and oysters according to an embodiment of the present invention.
In the present invention, it was confirmed that the shelf-life and the functionality can be improved by treating the natural additives, such as shell powder and fermented lactic acid bacteria, together.
In the present invention, shell powder and lactic acid bacteria fermented powder were added to the filling water of the oyster, and the pH change, general bacterial count and hygienic indicator bacterial count were measured while keeping at a constant temperature. As a result, when the shell powder and the fermented lactic acid bacteria were treated with the fermented powder of the lactic acid bacteria, the decrease in the pH was delayed, the increase in the number of general bacteria and hygienic indicator bacteria was suppressed, and the appearance, , Flavor, odor, and so on.
Accordingly, the present invention relates to a composition for enhancing bioerodability and functionality including shell powder and lactobacillus fermentation powder in one aspect.
The shell powder is washed with fresh water to remove salt from shells such as petals, abalone, scallop, sheep, oyster, clam, lily, arbor, mussel and the like; Naturally drying step; Drying the hot wind material; Crushing; High-temperature plastic decomposition; 250 to 400mesh, and the shell powder contains ionized calcium.
In the present invention, the lactic acid bacteria may be selected from the group consisting of L. acidophilus, L. casei, L. gasseri, Lactobacillus delbrueckiligris , L. delbrueckii ssp bulgaricus, L. helveticus, L. fermentum, L. paracasei, L. plantarum, , such as Lactobacillus ruteri (L. reuteri), Lactobacillus ramno suspension (L. rhamnosus), Lactobacillus raised bariwooseu (L. salivarius), Lactobacillus brevis (L. brevis) Lactobacillus species; Lactococcus lactis ( L. lactis) and the like Lactococcus species; E. faecium, E. faecalis, and the like Such as Enterococcus (Enterococcus) species, Streptococcus Thermo filler's (S. thermophilus), Streptococcus lactis (S. lactis), Streptococcus faecalis (S. faecalis) Streptococcus (Streptococcus); Pediococcus species , such as P. pentosaceus and P. halophilus ; Pseudomonas spp. Lactobacillus lactis, Leu. Mesenteroides, and the like. Leuconostoc species, and the like, preferably Lactococcus lactis.
The fermented lactic acid bacteria powder is obtained by fermenting glucose with lactic acid bacteria and pulverizing it.
Although the shell powder and the lactic acid bacteria alone can retard the pH decrease and inhibit the growth of the general bacterial count and the hygienic indicator bacterial count when used alone, a synergistic effect occurs when the shell powder and the lactic acid bacteria are mixed and treated.
Therefore, the lactic acid bacteria fermentation powder and the shell powder are mixed in a weight ratio of 3 to 5: 1.
On the other hand, when the shell powder and the lactic acid bacteria are prepared into a tea bag by putting them into a cotton packing bag or a nonwoven packaging bag,
Accordingly, the present invention relates to a tea bag for producing oyster packed water comprising a shell powder and a lactobacillus fermentation powder from another aspect.
The shell powder, the fermented lactic acid bacteria powder and the mixture ratio thereof are the same as those described above.
The filling water is put together at the time of the oyster packing, and the ratio of the sea water to the fresh water is about 2: 1.
In order to obtain a more excellent effect, it is preferable that the tea bag contains the shell powder and the lactic acid bacteria fermentation powder so as to be 0.01 to 0.3% (w / v) and 0.1 to 1.0% (w / v) respectively in the filling water.
When used in the form of a tea bag as described above, the shell powder is not scattered in the bag, which is advantageous for the naked eye and convenient to use.
[Example]
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.
The Pacific oyster (Crassostrea gigas) used in this example was packed on the spot on the day in Daewon Food in Tongyeong, Gyeongsangnam-do and packed with 500g of oysters in 250ml of filling water (sea water and fresh water ratio 2: 1) And transported under ice conditions.
The oyster shell powder was calcined and pulverized at 1,800 ° C. The oyster shell powder (product name: ionized calcium TYPE IC-60) manufactured by BWIECO Co., Ltd. located in Gyujang, Busan was used. Lactococcus lactis powder Natural additives for foodstuffs sold by S & T Co., Ltd., located in Seongnam city, were used.
Experimental Example 1: Measurement of pH change according to concentration of oyster shell powder
The oyster shell powder was added to the 100% water of seawater by concentration and the pH change was measured at 4 ℃, 7.2 ℃ and 15 ℃ for 1 ~ 8 days and the results are shown in Tables 1 to 3.
For reference, 25 g of oyster and 75 mL of sterilized distilled water were homogenized for 90 seconds at 230 rpm in a homogenizer (Stomarcher® 400 circulator; Seward, Worthing, UK).
From Table 1 to 3, it was confirmed that the higher the concentration of the oyster shell powder was, the higher the pH was measured, but the pH was decreased by self-digestion of oysters over time.
From the 7th day of storage at 4 ℃ and 7.2 ℃, the pH of the control was lower than 5.5, while the pH of the oysters fed 0.5% and 1% of oyster shell powder was maintained at pH 5.5 or higher until the 8th day.
The pH of the cysts fed with 0.5% and 1% oyster shell powder was maintained at pH 5.5 or higher until the 6th day, while the pH of control cysts stored at 15 ℃ decreased from the 4th day to less than 5.5.
Experimental Example 2: Sensory evaluation according to the concentration of oyster shell powder
The oyster shell powder was added to the 100% water of the seawater by concentration and the sensory evaluation was carried out at 4 ° C, 7.2 ° C and 15 ° C while being stored for 1 day to 8 days. The results are shown in FIGS. 1 to 3.
Eight panelists aged 20 to 30 years who were thoroughly familiar with the purpose and purpose of the test were selected for the sensory test. The sensory characteristics of the items such as appearance, incense, taste, texture, salty taste, salty taste, odor and overall preference were given higher scores.
From the results of Figs. 1 to 3, the results of the first sensory evaluation of the oyster (encapsulated oyster) stored at 4 ° C were satisfactory as a whole. The taste was generally good, but the preference for oysters added with 0.5% (w / v) and 1% (w / v) of oyster shell powder was lower.
On the 3rd and 4th day, the flavor was generally good in the case of oysters, but the oysters added with 0.5% and 1% of oyster shell powder showed a high discomfort to the flavor and the taste preference for the samples with high oyster shell powder fell.
As the time elapsed from the 10 point scaling method, the sample tended to have a stronger odor and a lower degree of hardness.
As a result, it was confirmed that the concentration of oyster shell powder was less than 0.5% (W / v) in terms of sensuality.
Example 1: Evaluation of storage stability of oyster shell powder + fermented lactic acid bacteria powder
(I) 0.25 g of oyster shell powder, (ii) 1.25 g of fermented lactic acid bacteria powder, (iii) 0.25 g of oyster shell powder, (iii) 0.15 g of oyster shell powder, The tea bag containing 1.25 g of the lactic acid bacteria fermented powder was treated so that the oyster shell powder was 0.1% (w / v) and the lactic acid bacteria fermented powder was 0.5% (w / v) The pH of the oyster, the number of general bacteria, and the change of the hygienic indicator bacteria were respectively measured, and the results are shown in Tables 4 and 5.
The pH of oysters was measured by homogenizing 25 g of oysters and 75 mL of sterilized distilled water in a homogenizer (Stomarcher® 400 circulator; Seward, Worthing, UK) at a speed of 230 rpm for 90 seconds.
As shown in FIG. 4, in the case of filling water, 1 mL of the sample was taken and measured according to the method of Son et al., (Fish Aquat Sci 17, 197-201, 2014) Were homogenized and the numbers of general bacteria and hygienic indicator bacteria were measured according to the method reported by Son et al., (Fish Aquat Sci 17, 197-201, 2014).
Experimental analysis The statistical analysis of the obtained results was expressed as the mean ± standard error of the samples. The analysis was performed with Duncan's multiple range test (P <0.05) (Steel and Torrie, 1980).
(Work)
(
log
CFU
/
mL
)
(
MPN
/ 100
mL
)
A: Blank; B: 0.1% oyster shell powder (IOS); C: 0.5% lactic acid fermentation powder (LBF); D: 0.1% IOS + 0.5% LBF.
(Work)
(log CFU / g)
(MPN / 100 g)
A: Blank; B: 0.1% oyster shell powder (IOS); C: 0.5% lactic acid fermentation powder (LBF); D: 0.1% IOS + 0.5% LBF.
As shown in Tables 4 and 5, the experimental group (D) in which 0.1% of oyster shell powder and 0.5% of lactic acid bacteria fermented powder were simultaneously added showed a pH maintenance effect Bacterial counts and hygiene indicators were found to be most effective in bacterial experiments.
In addition, the standards for the intake of oysters (fractional E. coli: 230 MPN / 100g or less), which is the food standard and standard for the Food and Drug Administration, are maintained in all samples, so there is no hygienic problem during storage for 5 days at 4 ℃ appear.
In the case of pH change, the pH of the fill water and oyster samples were higher than 6.3 at the 0th day of experiment. However, the pH gradually decreased as the storage period was extended.
It is concluded that pH is suitable as an indicator of quality of oysters (Son et al., 2002). The pH of the oysters is lower than that of the oysters. , Kor J Fish Aquat Sci 47, 495-500, 2014). In these reports, oysters were judged to be "very good" at pH 6.3, "good" at 6.2-5.9, "off" at pH 5.8, "musty" at pH 5.7-5.5 and "sour" or "putrid" do.
In this regard, in the control group, the pH was lowered to 5.8 or less after 3 days of storage, but in the case of the experiment group in which 0.1% oyster shell powder and 0.5% lactic acid fermentation powder were simultaneously added, the pH was maintained at 5.8 or higher I could confirm.
In conclusion, when 0.1% oyster shell powder and 0.5% lactic acid fermentation powder were added simultaneously, the storage period was prolonged for at least 2 days compared to the control.
Example 2: Sensory evaluation of oyster shell powder + fermented lactic acid bacteria powder
(I) 0.25 g of oyster shell powder, (ii) 1.25 g of fermented lactic acid bacteria powder, (iii) 0.25 g of oyster shell powder, (iii) 0.15 g of oyster shell powder, The tea bag containing 1.25 g of the lactic acid bacteria fermented powder was treated so that the oyster shell powder was 0.1% (w / v) and the lactobacillus fermentation powder was 0.5% (w / v) And the results are shown in Table 6.
Eight panelists aged 20 to 30 years who were thoroughly familiar with the purpose and purpose of the test were selected for the sensory test. The sensory characteristics of the items such as appearance, incense, taste, texture, salty taste, salty taste, odor and overall preference were given higher scores.
A: Blank; B: 0.1% oyster shell powder (IOS); C: 0.5% lactic acid fermentation powder (LBF); D: 0.1% IOS + 0.5% LBF.
As shown in Table 6, there was no significant difference in the sensory change of oyster shell powder and lactic acid bacteria fermented powder during storage of oyster shells compared to the control group. However, as the storage period increased, the sensory evaluation began to increase, and after 5 days of storage, sensory evaluation could not proceed due to extreme odor.
Especially after 4 days of storage, the total preference was below 5.0 in all samples. These results suggest that the addition of oyster shell powder and fermented lactic acid bacteria powder to the baguet oysters can provide excellent preservation extension effect without affecting the sensory properties of oysters.
While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150066746A KR101742656B1 (en) | 2015-05-13 | 2015-05-13 | Composition for Improving Self-life and Sensory Properties of Oyster and Tea bag for Producing Packing Water of Oyster |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150066746A KR101742656B1 (en) | 2015-05-13 | 2015-05-13 | Composition for Improving Self-life and Sensory Properties of Oyster and Tea bag for Producing Packing Water of Oyster |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20160133778A KR20160133778A (en) | 2016-11-23 |
| KR101742656B1 true KR101742656B1 (en) | 2017-06-02 |
Family
ID=57541651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150066746A KR101742656B1 (en) | 2015-05-13 | 2015-05-13 | Composition for Improving Self-life and Sensory Properties of Oyster and Tea bag for Producing Packing Water of Oyster |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101742656B1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100191190B1 (en) * | 1991-12-16 | 1999-06-15 | 이찌로 이시지마 | Bactericide and method of retaining freshness of food |
| US20110195152A1 (en) * | 2002-01-08 | 2011-08-11 | Ware Douglas R | Compositions And Methods For Reducing The Pathogen Content Of Meat Or Meat Products |
-
2015
- 2015-05-13 KR KR1020150066746A patent/KR101742656B1/en active IP Right Grant
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100191190B1 (en) * | 1991-12-16 | 1999-06-15 | 이찌로 이시지마 | Bactericide and method of retaining freshness of food |
| US20110195152A1 (en) * | 2002-01-08 | 2011-08-11 | Ware Douglas R | Compositions And Methods For Reducing The Pathogen Content Of Meat Or Meat Products |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20160133778A (en) | 2016-11-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| ES2343576T3 (en) | METHOD FOR DECREASING THE CONTENT OF PATHOGEN ORGANISMS PRESENT IN FOOD PRODUCTS. | |
| CN108118011A (en) | A kind of instant pickle preparation method of less salt | |
| El-Kholy et al. | Research Article Tallaga Cheese as a New Functional Dairy Product | |
| Irkin et al. | Applications of probiotic bacteria to the vegetable pickle products | |
| Ajibola et al. | Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health | |
| KR101806130B1 (en) | Antimicrobial and antioxidant composition comprising active components from fermented powder of lactic acid bacteria and herb extract for meat products | |
| Muzaddadi et al. | An accelerated process for fermented fish (seedal) production in Northeast region of India | |
| JP2005192553A (en) | NEW LACTIC ACID BACTERIUM EXHIBITING GOOD GROWTH AT LOW TEMPERATURE, HIGHLY PRODUCING NISIN, EXCELLENT IN GLUCIDE ASSIMILATION ABILITY, AND PRODUCING gamma-AMINOBUTYRIC ACID, METHOD FOR HIGHLY PRODUCING THE gamma-AMINOBUTYRIC ACID, AND UTILIZATION THEREOF FOR TECHNIQUE OF PREVENTING SAPROGENICITY OF LIQUORS OR THE LIKE | |
| CN101289647B (en) | Pedicoccus acidilacticii strain, fermentation banger and method for preparing same | |
| CN103667093A (en) | Lactobacillus plantarum 929-2 strain having food preservative and fresh-keeping effect and application thereof | |
| KR101065494B1 (en) | method for freeze-drying yellow corvina and spicing it with hot pepper paste | |
| Park et al. | Kimchi | |
| KR102564916B1 (en) | Seafood processing method | |
| KR101742656B1 (en) | Composition for Improving Self-life and Sensory Properties of Oyster and Tea bag for Producing Packing Water of Oyster | |
| KR101742657B1 (en) | Packing Water of Oyster and Method for Improving Self-life and Sensory Properties of Oyster Using the Packing Water | |
| CN106722544A (en) | A kind of preparation method of new type natural fermentation lotus rhizome | |
| KR101433896B1 (en) | Preparing Method of Kimchi with Improved Quality and Shelf-life Using Deep Ocean Water | |
| Salama et al. | Properties of novel ultra-filtrated soft cheese supplemented with sumac extract | |
| KR102278611B1 (en) | Manufacturing Method of Ripened Meat | |
| KR20160096245A (en) | A herring kwamaegi extendable shelf life and preparation method thereof | |
| KR100571050B1 (en) | Method for preparing fermented food using strain enhanced productivity of bacteriocin | |
| CN103652995A (en) | Probiotic bacteria chicken feet and preparation method thereof | |
| KR101706842B1 (en) | Bop-Sikhae and Manufacturing Method Thereof | |
| KR102230798B1 (en) | Fermented dried laver and its manufacturing method | |
| MS ABD-ALLAH et al. | Quality profile of the semi-dry Egyptian salted meat (Basterma) available in markets of Assiut city |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |