KR101901629B1 - Processing method of a chub mackerel - Google Patents

Abstract

The present invention relates to a process for producing processed mackerel, which is improved in preservability and elasticity by using Jeju Syrup Leaf Extract, Jonggakseok Leaf Extract, Chajsugi Leaf Extract and the like and has improved palatability such as taste, A method of processing mackerel is disclosed.

Description

Processing method of a chub mackerel

The present invention relates to a processing method of mackerel.

Mackerel is a representative fish in Korea. It contains various minerals such as iron and calcium as well as fat and protein. DHA (docosa hexanoic acid), EPA (eicosa), which is a kind of polyunsaturated fatty acids known to have cholesterol- pentaenoic acid, and niacin, which are responsible for the production of neurotransmitters and the maintenance of moisture in the skin.

Sea fish, including mackerel, have few volatile components when freshness is good. However, volatile salts (ammonia, trimethylamine, dimethylamine, etc.) are produced by lowering the yield, and piperidine, acetaldehyde, Volatile carbonyl compounds, alcohols, hydrocarbons, and the like, which are formed by the oxidation of a fatty acid, a fatty acid, a butyric acid, an unsaturated fatty acid, and the like. Severe decline leads to decay, which is the smell of volatile aldehydes (propanol, butanol, pentanal, hexanal, etc.) and volatile sulfur compounds (hydrogenated hydrocarbons, methanethiol, dimethyl sulfide, etc.).

In general, if the fish is dipped in a saturated solution of salt, it is effective to improve the preservability by inhibiting microbial spoilage. However, due to excessive osmotic pressure, the water retention becomes weak, the protein is denatured, and the salty taste becomes strong. Especially, mackerel is faster than other fish because its speed is faster than other fish. Therefore, even if the appearance is normal, internal corruption is often progressed. After the mackerel has lost its life, self-digestion occurs due to digestive enzymes in the gut, .

Therefore, it is preferable to use a low-concentration salt solution in order to maintain good taste of fish during salting such as mackerel. In this case, it is necessary to use a preservative in combination with a microorganism in order to prevent corruption.

Preservatives can be classified into synthetic preservatives and natural preservatives. The use of natural preservatives is beneficial because synthetic preservatives can accumulate in the body when they are continuously used and can exhibit human toxicity.

Examples of enhancing the preservation of fish by using natural preservatives and reducing the fishy smell and odor are Korean Laid-Open Patent No. 2013-0017097 using mushroom and Korean Laid-Open Patent Application No. 2010-0061108 using chlorella.

The present invention discloses a method for enhancing the preservability of mackerel, reducing mackerel odor, and the like, by using Jeju Syrup Leaf Extract, Lycopersicon esculentum Leaf Extract, Leaf Leaf Extract and Leaf Leaf Extract, etc. in processing mackerel to improve palatability .

The method of the present invention is to provide a processing method of mackerel which can enhance the preservability of mackerel and reduce the odor and the odor, thereby improving the palatability.

Other and further objects of the present invention will be described below.

The inventors of the present invention have found that it is possible to improve the storage and freshness of mackerel in natural products which can be edible and have no problem as a food additive and improve the texture, In search of the material found, the green tea leaves, bocha tea, chrysanthemum leaves, chrysanthemum petals, rice gruel, pine needles, gojiwoji, Thirty kinds of natural extracts were prepared by using leaves, corn mustard, Jeju berry, Jonggashi leaf, Chajiji, Seiho, and the antimicrobial activity of these extracts on mackerel samples was measured by viable cell count The materials that can improve the freshness and freshness were firstly selected. The following extracts were added to the mackerel by dipping solution and then mackerel was cooked with a simple recipe such as mackerel. The sensory evaluation was performed on 10 cooked mackerels and the texture of the mackerel , Deodorant, and so on.

After the second screening, as in the following Examples and Experimental Examples, mackerel was subjected to pearl treatment using various seasoning additives and salt solutions containing extracts of these natural substances in addition to salt, and the number of viable cells by agar plate culture method The sensory evaluations of the texture and texture of the mackerel (meat elasticity), odor and odor, and finally, were able to select the leaves of Jeju Sori, Jonggashi and Chajiji leaves.

These extracts improve the preservability of mackerel processed with dyed, improve elasticity, reduce odor and imitation, and improve palatability.

The method of processing mackerel of the present invention comprises the steps of: (a) preparing mackerel fish meat; (b) And (c) cooking and packaging the salted mackerel fish meat with superheated steam at 600 ° C to 700 ° C.

(Ⅰ) Leaf Extract of Jeju Bumblebee

(Ⅱ) Leaf Extract of Jeju Syrup and Seed Tree ( Quercus glauca ) leaf extract; And

(Ⅲ) Mixture of Jeju Syrup Leaf Extract, Perilla frutescens Leaf Extract, and Perilla frutescens Leaf Extract

In the method of the present invention, the extract is prepared by immersing and extracting Jeju Syrup liquorice leaves, japonica leaves, or tea leaves, which are the target of extraction, in water, ethanol, or a mixed solvent thereof, A solid form of the extract obtained by concentration under reduced pressure can be used. Preferably, an extract obtained by using water as an extraction solvent and heating and extracting can be used as in the following examples.

Such an extract may be contained in the deionized solution at a concentration of 3 to 8 wt% based on 100 wt% of the bodily fluid. When the extract is contained in an amount of 3 wt% or less, the effect of inhibiting the growth of the microorganism is weak, And the extract is added at a concentration of 8 wt% or more, the taste of the mackerel may be changed and the taste of the mackerel may be deteriorated.

Sasae is a plant family belonging to the family of bamboo asparagus in the plant taxonomic classification. Currently, 250 species of 6 genera of bamboo asparagus are known all over the world. The boryeong is called jungjak, jikjuk, and jukgye, and it lives in the southern part of Korea, the Far East Asia where Japan and China belong. Saury is known to have the effect of alleviating symptoms such as hyperuricemia, cancer, high fever, gastritis, duodenitis, hypertension, diabetes, eczema, and fever (Korean J Food Sci Technol 35 (6): 1226-1232, 2003; Korean Society of Pharmaceutical Sciences 31 (2): 224-227, 2000). The Journal of Life Science 17 (6): 873-875, 2007), the inhibition of the proliferation of blood cancer cell lines (HL-60), and the inhibition of melanogenesis Antioxidant activity (Park Hyeon-sun, Dept. of Ph.D., Master of Science, Seoul National University, Seoul, Korea), Antioxidant activity (Kim, Ji-na, (3T3-L1) as a lipopolysaccharide (Kang, Seung-Woo, Dept. of Pharmacology, Graduate School of Bioscience and Biotechnology, 2013), antimicrobial activity (Park, Hyun- , Cheju National University, 2013) and antidiabetic activity (Basic Science Research 19 (2): 105-113, 2006).

Jonggasi is a kind of oak and plants, distributed in Japan and China, and is known to be native to Jeju Island in Korea. (JH PARK, Medical plants of Korea, 313, Shinil, 2004). Recently, DPPH antioxidant activity and skin aging inhibitory activity have been reported (J. Soc. Cosmet. Scientists Korea, 34 (3): 189-200, 2008). (American J. Chinese medicine. 19 (1), 2193, 1971). It has been reported that the leaves of Cryptomeria japonica contain catechin, epicatechin, gallocatechin, epigallocatechin, procyanidin B-4, rutin, querglanin and isoquerglanin.

Chazki is a lentil and annual herb with the livelihood of Chinese lobules. It is native to China and cultivated in various fields in Korea. The main province of our country is Hongseong and Haman in the southern part of China. It is known that it has efficacy for perspiration (发汗 解 表), in the middle of the line (气 寬 中), antae (胎汗), sweating (发汗), fever (fever), pain (鎭 痛) Comprehensive Information System, http://www.mfds.go.kr/herbmed/index.do).

In the method of the present invention, it is preferable that the saline solution is a saline solution containing 3 to 7% by weight of salt, and if the saline is contained in an amount of 3% by weight or less, an adequate salty taste can not be obtained, And the microbial growth inhibiting ability can be weak. If it is contained in an amount of 7% by weight or more, the degree of denaturation of the protein is strong, so that the elasticity of the meat quality is lowered and the salty taste of the meat may be lowered. Here, the salt can be used without any particular limitations such as sun salt, remedy, refined salt, molten salt and baked salt, but it is preferably sun-dried salt.

In the method of the present invention, the salt solution may further comprise a seasoning ingredient for improving the taste and improving the preference degree. Such seasoning ingredients may be sweeteners, acidifiers, flavors, and the like.

A sweetener is used for imparting an appropriate sweet taste, and natural or synthetic sweeteners can be used. Preferably, natural sweeteners are used. Natural sweeteners include corn syrup solids, honey, sugar, liquid fructose, fructose, lactose, maltose, sorbitol, maltitol, xylitol, erythritol erythritol, isomalt, and the like. These sweeteners may be contained in an amount ranging from 1% by weight to 25% by weight based on 100% by weight of the base solution.

The acidic agent used for imparting an appropriate acid taste includes citric acid, succinic acid, tartaric acid, gluconic acid, glucono delta lactone, malic acid, fumaric acid, lactic acid, adipic acid and acetic acid (vinegar acid). Such a syrup may be contained in an amount ranging from 1% by weight to 25% by weight based on 100% by weight of the base solution.

Flavors may be used to enhance taste or flavor, both natural and synthetic. Preferably, a natural one is used. When using natural ones, the purpose of nutritional fortification can be performed in addition to the flavor. Natural flavors include those obtained from algae such as apples, lemons, citrus fruits, grapes, strawberries, peaches, plum, ginger, garlic, mushrooms and sea tangle, or those obtained from green tea leaves, have. It may also be obtained from ginseng (red ginseng), bamboo shoots, aloe vera, banks and the like. In particular, plums, ginger, shiitake and kelp, which are used in the following examples, may be preferred. The natural flavoring agent may be a powder, a liquid concentrate, or a solid form of the extract. In some cases, a flavoring agent separated or synthesized from natural products can be used. Examples of such flavoring agents include esters, alcohols, aldehydes, and terpenes.

Further, in the method of the present invention, in addition to the above-mentioned food additives, the drench solution may further contain physiologically active substances or minerals, which are known in the art and which are stable as a food additive, for the purpose of supplementing and reinforcing the functionality and nutrition .

Examples of such physiologically active substances include catechins contained in green tea and the like, vitamins such as vitamin B1, vitamin C, vitamin E and vitamin B12, tocopherol, dibenzoyl thiamine, etc. Examples of minerals include calcium preparations such as calcium citrate, magnesium stearate , Iron preparations such as iron citrate, chromium chloride, potassium iodide, selenium, germanium, vanadium, zinc and the like. Such a food additive may be contained in the salt solution of the present invention in an appropriate amount to achieve the purpose of addition.

After the salting, the fermentation step can be carried out. The aging step is to stabilize the components of the saline solution infiltrated into the mackerel fish meat and can be left at room temperature for 10 to 24 hours.

After the maturing step, the salted mackerel fish meat is cooked with superheated steam at 600 ° C to 700 ° C. When the cooking step is completed, the packing step can be performed. The packing step can be accomplished by rapid freezing and vacuum packaging of salted and matured mackerel fish meat.

 In another aspect, the present invention relates to a mackerel, which is obtained by the above-described method and processed by a bamboo sieve leaf extract or the like.

The mackerel processed by the extract of the present invention can be understood as processed mackerel with improved preservability, texture, odor, texture and taste by containing the extract of the mackerel of the present invention.

As described above, according to the present invention, the preservation is improved and the elasticity is improved by improving the preservability and improving the odor and imitation by using (weakening) Jeju gingerbread leaf extract, It is possible to provide a processing method of mackerel which can obtain processed mackerel with improved palatability.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > Processing of mackerel

Example 1 Processing example 1 of mackerel

The mackerel was washed and then washed again. The washed mackerel fish meat was salted by immersing it in a saline solution containing 5% by weight of salt for 5 minutes, and allowed to stand at room temperature for 12 hours. After aging, it was poured into a cooker and cooked with superheated steam at 600 ° C to 700 ° C. The cooked mackerel fish meat was quenched in a quencher for 2 hours at -30 ° C or less, and vacuum packed in a vacuum pouch.

2% by weight of liquid fructose, 2% by weight of white sugar, 5% by weight of vinegar, 2% by weight of ginger concentrate, 2% by weight of plum concentrate and 1.5% by weight of citric acid were added to the drench solution in addition to 5% % Of malic acid, 1.5 wt% of malic acid, 1.5 wt% of lactic acid, 1.5 wt% of succinic acid, 1.5 wt% of mushroom powder, 1.5 wt% of kelp powder and 5 wt% of alcohol having an alcohol content of 25% have.

The shiitake mushroom powder or kelp powder is obtained by drying and crushing shiitake mushroom or kelp, and the ginger concentrate or the mulberry fruit concentrate is obtained by filtration of ginger or plum through filtration to remove the fibrous material and solid matter.

Example 2 Processing example 2 of mackerel

The mackerel was processed and vacuum-packed in the same manner as in <Example 1> except that, in addition to the components of Example 1, the drench solution was prepared by adding 6 wt% , Processed and vacuum packed.

Here, the leaf extract of Jeju sake brambly is a powdery extract obtained by putting Jeju bamboo sword leaf powder into 5 times by weight water, hot water extraction at 80 to 90 ° C for 5 hours, filtering the resultant, concentrating the filtrate under reduced pressure and freeze drying.

Example 3 Processing Example 3 of Mackerel

Mackerel was processed and vacuum-packed in the same manner as in <Example 1> except that the drench solution contained 3% by weight of the leaf extract of Jeju bamboo sake berry and 3% Were processed, vacuum-packed, and then packed.

Like the above-mentioned Jeju bamboo sword leaf extract, the above-mentioned P. japonica leaf extract was subjected to hot-water extraction at a temperature of 80 to 90 ° C for 5 hours and then filtered. The filtrate was concentrated under reduced pressure, And is a powdery extract obtained by drying.

Example 4 Processing Example 4 of Mackerel

In the same manner as in Example 1, mackerel was processed and vacuum-packed. In addition to the components of Example 1, 2% by weight of leaf extract of Jeju bamboo sake berry, 2% And 2% by weight of a leaf extract, were further processed and vacuum-packed.

The tea leaf extract is also a powdery extract obtained by putting the tea leaf powder into 5 times the weight of water, subjecting it to hot-water extraction at 80 to 90 ° C for 5 hours, filtering it, and concentrating the filtrate under reduced pressure and freeze-drying.

< Experimental Example > Viable cell count  Measurement and sensory evaluation

<Experimental Example 1> Measurement of viable cell count

The viable cell count was measured by a standard agar plate culture method. Specifically, 1 g of the sample was inoculated into sterilized physiological saline solution (0.85% NaCl), inoculated, and cultured at 35 to 37 ° C for 2 days.

Here, the samples were salted, aged in each of the above examples, and then cooked or vacuum-packed and left at 20 캜 for 36 hours.

The results are shown in Table 1.

Measurement result of viable cell count division Viable cell count The sample of < Example 1 > 7.2 x 10 ⁵ The sample of Example 2 4.2 × 10 ⁵ The sample of < Example 3 > 2.2 x 10 ⁵ The sample of Example 4 8.6 × 10 ⁴

The results of the above Table 1 show that the number of viable cells was as low as about 58% in Example 2, in which Jeju ginseng leaf extract was added to the basic solution, compared with the Example 1 in which no Jeju ginseng leaf extract was used Show.

In case of <Example 3> using the drench solution containing the extract of Lycopersicon esculentum with leaf extract of Jeju Syrup, the number of viable cells was as low as about 30% as compared with <Example 1> in which no extract was contained at all, In the case of <Example 4> containing the extract of Chajisaburi leaves and the extract of Chajisaburi leaf, the number of viable cells was as low as about 1.2% as compared with <Example 1> in which no extract was contained at all.

The results of [Table 1] can increase the preservation or freshness of mackerel by adding or using Jeju Sage lobster leaf extract to the drench solution or adding Jeju lobster leaf extract, .

<Experimental Example 2> Sensory evaluation

The vacuum packaged mackerel prepared in the above examples was stored frozen at -18 ° C or lower for 5 days, and then heated and cooked in a microwave oven for 3 minutes. Sensory evaluation was performed on 20 sensory evaluation personnel.

The sensory evaluation showed that the texture (elasticity) of the mackerel fish meat, the odor of the mackerel fish meat (the degree of the odor was lower as the score was higher), the mackerel fish meat had already 9 points The scale was rated according to the scale and the higher the preference, the higher the score.

The results are shown in [Table 2] below as mean value and standard deviation.

Sensory evaluation result division Texture Odor already flavor Overall likelihood Example 1 4.6 ± 0.2 4.4 ± 0.3 5.7 ± 0.3 6.2 ± 0.2 5.6 ± 0.3 Example 2 6.4 ± 0.4 6.7 ± 0.3 6.2 ± 0.3 7.4 ± 0.3 6.8 ± 0.2 Example 3 8.2 ± 0.2 7.6 ± 0.3 7.8 ± 0.2 7.8 ± 0.2 7.8 ± 0.3 Example 4 8.2 ± 0.3 8.5 ± 0.2 8.6 ± 0.1 8.4 ± 0.2 8.5 ± 0.2

The results of the above [Table 2] show that in the case of <Example 2> using a drench solution to which a leaf extract of Jeju Syrup was added in terms of texture, odor, freshness, taste and overall taste, Was higher than that of the used <Example 1>, and the <Example 4> containing the extract of Chryslovata bureaerius and P. japonica leaf extracts showed the highest value.

Claims (4)

(a) preparing a mackerel fish meat, (b) mixing a mixture of the same weight ratio of the hot-water extract powder of Jeju Sori leaves, the hot-water extract powder of the Japanese persimmon leaf and the hot- water extract powder of the perilla frutescens leaf, (C) salting the salted mackerel fish meat with the superheated steam at a temperature of 600 to 700 ° C .; and (c) And packaging the mackerel.
The method according to claim 1,
The drip solution contained 2 wt% of liquid fructose, 2 wt% of white sugar, 5 wt% of vinegar, 2 wt% of ginger concentrate, 2 wt% of plum concentrate, 1.5 wt% of citric acid, 1.5 wt% of malic acid, 1.5 wt% %, A shiitake powder of 1.5 wt.%, A kelp powder of 1.5 wt.% And an alcohol content of 25 wt.%.
The method according to claim 1,
The drench solution further comprises a sweetener, an acidifier and a flavoring agent.
Processed mackerel obtained by the process of any one of claims 1 to 3.