KR102007033B1 - Dry anchovy manufacturing method - Google Patents

Abstract

The present invention relates to dried anchovies and a method for producing the same. More particularly, the present invention relates to dried anchovies impregnated with a berry stock solution which is produced by impregnating dried anchovies in a mixture of Abeliophyllum extract and Rubus coreanus, Morus alba and blueberry stock solutions, and a method for producing the same. The manufacturing process of dried anchovies of the present invention is intended to enhance the physiological activity in addition to the nutritional excellence of anchovy by immersing an anchovy berry stock solution excellent in physiological activities such as anti-aging and anti-cancer activity. In particular, it is possible to significantly increase the distribution stability of dried anchovies by adding the Abeliophyllum extract, which is highly applicable to the food industry.

Description

Dried ANCHOVY MANUFACTURING METHOD

The present invention relates to a dried anchovy and a method for preparing the same, and more particularly to a dried anchovy impregnated with a berry stock solution, which is prepared by impregnating dried anchovy in a mixture of bokbunja, audi and blueberry stock solution and a crypt extract. It is about.

Anchovies have an annual output of 200,000 to 250,000 tons, and the catch is very high as a single species, but due to the perishable raw material characteristics, the anchovy must be processed into a storage product immediately. Anchovies are processed as economically dry anchovies about 30-40% of the total catch, and the rest are consumed in salted fermented products of low value-added salted salt because they are suitable for temporary bulk processing.

On the other hand, anchovy fish meat contains not only calcium but also high-quality protein and relatively large amount of fat, and contains 6.5% of EPA and 16.5% of DHA, which are polyunsaturated fatty acids, which are known to have physiological functions. In addition, it contains various useful vitamins, such as vitamin A and B complexes such as vitamin A, vitamin B1, vitamin B2, and niacin, and has a good taste such as inorganic and free amino acids, nucleic acid-related substances, and betaine. It also contains large amounts of ingredients.

As a conventional technique related to processing anchovies having such excellent efficacy as economic dry anchovies, Korean Patent Publication No. 2003-0065446 discloses washing anchovies, and the green tea leaves are immersed in water of about 90 ° C to The method of making the catechin component of soak into the inside of anchovy, and air-drying it to manufacture dried anchovy is disclosed. Here, it is described that the catechin component of green tea can remove the fishy smell of anchovy and impart antimicrobial properties. Another technique includes a method for preparing chondroitin-containing anchovies disclosed in Korean Patent Publication No. 2005-0000037, wherein the chondroitin-containing solution is sprayed or immersed in a raw anchovy or dry anchovy, followed by drying Anchovies were prepared to provide the functionality of chondroitin, a physiological functional material, while maintaining the unique taste of anchovy.

KR 10-0638571 B KR 10-0577744 B KR 10-0924969 B KR 10-2010-0094237 A

The present invention was intended to enhance the physiological activity to the nutritional superiority of anchovy by immersing the berry stock solution excellent in anti-aging and anti-cancer, such as anti-aging and anti-cancer in the manufacturing process of dried anchovy, in particular, by adding the extract It is an object of the present invention to provide a berry-impregnated dried anchovy and a method for producing the anchovy, which can dramatically increase the distribution stability of anchovy.

In order to solve the above problems, the present invention provides a method for producing dried anchovy comprising the following steps:

(1) preparing bokbunja, audi and blueberry stock solution;

(2) preparing a crypt extract;

(3) heating by mixing 5 ~ 15 parts by weight of the extract of the thorn tree with respect to 100 parts by weight of the stock solution;

(4) immersing anchovies in the product of step (3); And

(5) drying the soaked anchovies.

It is preferable that the result of step (3) is 5-10 brix.

Step (4) is preferably performed for 20 to 40 minutes.

In the step (3), it is preferable to further mix 5 to 10 parts by weight of cedar extract.

In addition, the present invention provides a dry anchovy produced by the method of producing dried anchovy of the present invention.

The manufacturing process of the dried anchovy of the present invention was to enhance the physiological activity to the nutritional superiority of anchovy by immersing the berry stock solution excellent in anti-aging and anti-cancer activity, such as anchovy, in particular, by adding the extract It is highly applicable to the food industry because it can dramatically increase the distribution stability of anchovy.

1 is a process flowchart showing a dry anchovy manufacturing process of the present invention.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

The inventors of the present invention, in order to improve the natural uniformity and nutritional properties of the existing dried anchovy, the dried anchovy impregnated with the berry-like stock solution, dried by various polyphenols and flavonoids of the berry along with the nutritional characteristics of anchovy The anti-aging and anti-cancer effect can be expected and the stability of the distribution of dried anchovy by the extract of Asteraceae was confirmed to complete the present invention.

Accordingly, the present invention provides a method for preparing dried anchovy comprising the following steps:

(1) preparing bokbunja, audi and blueberry stock solution;

(2) preparing a crypt extract;

(3) heating by mixing 5 ~ 15 parts by weight of the extract of the thorn tree with respect to 100 parts by weight of the stock solution;

(4) immersing anchovies in the product of step (3); And

(5) drying the soaked anchovies.

It is preferable that the result of step (3) is 5-10 brix.

Step (4) is preferably performed for 20 to 40 minutes.

Step (1) of the present invention is a process for preparing the stock solution from bokbunja, audi and blueberry fruit.

Bokbunja is a name given to eat this if the urine is inverted in the urine stem. In addition, the fruit ripened in the lunar month of May has a reddish color, so it was also called as a typo, a falcon, an inscription and a catastrophe. Energizes the renal function (유 精), mongjeong (夢 精), urea (遺尿) and used to prevent the weakening of vision, lighten the body and black hair. It also makes the skin soft and beautiful. As pharmacological action, anti-inflammatory action, antioxidant action and anti-Helicobacter pylori action have been reported. Appearance is a small cluster of small clusters of lumps that form a cone or a pressed sphere. The outer side is yellowish green or light brown, and the end is round and round, and the center of the calyx is recessed.

Audi is also known as the Lost and Oddling. It is about 2cm in diameter, green at first, and then ripened into blackish purple. When it is ripe, it is rich in juice, and its taste is sweet and has a sweet and sour aroma. Mulberry trees have been planted in cultivated fields or valleys since ancient times, and are grown mainly in Korea (Central Region) and China. Ingredients include glucose, fructose, citric acid, citric acid, tannin and pectin, as well as vitamins (A, B1, B2, D), calcium, phosphorus and iron. Known as a tonic, it improves the function of the intestines, especially the liver and kidneys. It quenches thirst, softens joints, breaks down alcohol, and relaxes the mind, making it effective for insomnia and forgetfulness. In addition, it prevents the head from counting, hematopoietic effect is used to treat rheumatism, and has a blood sugar and cholesterol lowering effect. Eat raw or soak in alcohol or juice. Odyssul has long been regarded as a heartache and seonjuju, but its color is fine and its organic acid is low sour. It is good to soak it in slightly unripe fruit and mix it with plum wine or pomegranate to add flavor and aroma. The concentrate can be mixed with the dough to make cookies or dried at low temperatures for crumbs.

Blueberries are native to North America and 20 species are known. In Korea, there are also sperm and cherries, all of which can be eaten. In horticultural terms, blueberries are limited to high bush berry (V. corymbosum), which grows to around 5m in height, and low bush berry (V. angustifolium var. Laevifolium), which grows to around 30cm in height. . The latter is grown especially in the northeastern United States and is burned every three years. It grows well in acidic soils and does not grow well in basic and neutral soils. Breeding is rooting, burial, seed, and one of the most important fruit trees. Fruits are almost round, 1 to 1.5g, dark blue, reddish brown, black, with white powder on the outside. It's sweet and sour, so it's eaten raw and makes jam, juice, and canned food. Some of the fruits of the koji tree that grow in Korea also have some fruits.

Stock solutions of the bokbunja, audi and blueberries can be prepared by conventional methods. First, the obtained bokbunja, audi and blueberry berries are washed several times with clean water and then water is removed, it can be added to a juicer, blender, etc. to obtain a berry stock solution. Since there may exist debris such as rinds in the obtained stock solution, it is preferable to use the stock solution from which debris is caught by a filter, filter paper or the like.

The prepared stock solution can be used immediately, but, for example, it is preferable to mature for 24 to 48 hours at a low temperature of 0 ~ 4 ℃. In the aging process, the flavor and aroma of the berry stock solution can be obtained.

Step (2) of the present invention is a process for preparing a hot water extract from the bark.

Miseon-Team is a natural product that is attracting attention as various physiologically active functions are known in recent years, and its name is derived from Mi-Seon, which is a beautiful fan, or Mi-Seon, which is a kind of fan. The shape of the fruit resembles a round fan, so it is called a mime tree. It is a Korean plant that grows only in Korea. It grows in sunny foothills. Its height reaches 1m, its branches are drooping, its purple color turns, and its young branches are square. Leaves are opposite each other, arranged in two rows, egg-shaped or oval-shaped, egg-shaped, 3-8cm long, 5-30mm wide, pointed, rounded at the bottom, and flat. Petiole is 2 ~ 5mm long. Flowers were formed last year, and in March, forsythia-like white flowers bloom before the leaves. Pale pink flowers sometimes run, but they are rare. Yellow forsythia has no scent, but the flowers of the scented tree have excellent scents. Calyx is a bell-shaped quadrilateral, 3 ~ 3.5mm long, divided into 4 pieces, and the fragment is an inverted or egg-shaped circle. Corolla longer than calyx, divided into four. The surgery is two. Fruits are poetic, round oval, 25mm long, concave in tip, with wings around, with two seeds. Breed with seeds and hooks. It is a Korean special species that grows in Goesan-gun and Jincheon-gun, Chungcheongbuk-do, and has a unique ecology that grows in a sparse place. The main species of the species is white flowers. Pink flower for pink lilac (for. Lilacinum), Ivory flower for ivory (for. Eburneum), Calyx light green for blue vivid (for. Viridicalycinum), Fruit tip round for not round (var.rotundicarpum). The native habitat of the striations is protected as a natural monument, and it is designated as a second class endangered wild plant.

The extract of the crypts of the present invention may be a hydrothermal extract of dried stalks, for example, by adding 10 times the volume of water to the dried stalks and heating for 1 to 2 hours to prepare a hydrothermal extract. .

The myriad extract used in the present invention has an effect that can effectively block the exposure of dried anchovy of the present invention to moisture in the air, it is excellent in improving the storage stability of dried anchovy.

Step (3) of the present invention is a step of preparing a dry anchovy dipping solution by heating the mixed solution of the prepared berry stock solution and the extract of the crypts.

The amount of the berry extract and the crypt extract is 5-15 parts by weight of the extract of the crypts with respect to 100 parts by weight of the berry extract. When the content of the extract of the crypts is less than 5 parts by weight, the water blocking effect of dried anchovy is insignificant, and when it exceeds 15 parts by weight, there is a problem in that the taste and aroma of dried anchovy are not good.

The heating may be performed slowly at about medium heat, for example, the sweetness of the resulting solution after heating is preferably about 5 ~ 10 Brix. When less than 5 briquettes, the coloring effect of the berry stock solution is insignificant to the dried anchovy, almost no flavor and aroma unique to the berry, and when exceeding 10 briquettes, the dried anchovy coloring effect becomes too large and the sweetness becomes too strong There is a problem.

The step (3) of the present invention may further include 5 to 10 parts by weight of cedar extract, in addition to 100 parts by weight of the berry stock solution in addition to the berry stock solution and the extract of the crypts.

Cedar is a cedar ( Cryptomeria japonica ) is an evergreen coniferous tree called Japanese cedar, which is 40m in height and 1 ~ 2m in diameter, and its leaves have a needle-shaped tip with 3-4 hairs. It is widely distributed in Jeju and southern regions in Korea, and is mainly used for windbreak forest, construction timber and landscape industry. In addition, the sawdust of cedar is used for cultivation of fruiting bodies of the locust mushroom, and is also used for the growth of other mushrooms. Thus, the main research on cedar is the study of artificial planting and vegetation. Recently, however, studies on the useful physiological activity of cedar have been reported. The essential oil of cedar has been reported to have antifungal activity against superficial fungi and antibacterial activity against oral bacteria. Especially, elemol and eudesmol are fat-soluble oils. Antifungal actives such as have been reported. In addition, beta-cadinene, a kind of sesquiterpene among volatile organic compounds generated during drying, has also been reported to exhibit potent antifungal activity. In addition, anti-allergic components and aminopeptidase are known in the pollen of cedar. Recently, it has been reported that the essential oils of cedar leaves and neck parts have a whitening effect due to antioxidant and tyrosinase inhibition. The ferruginol component isolated from cedar leaves is known to have specific killing and nematicidal effects on lung cancer cells. Overseas, there have been reports of gastric ulcer inhibitory effects on HCl / ethanol treatment of cedar essential oil, pesticidal activity against mite and mosquito larvae, antifungal and antibacterial activity, and antioxidant and whitening activity.

In the present invention, the cedar extract was further included in the immersion stock solution to prevent moisture exposure of dried anchovy and to improve storage stability.

The cedar extract of the present invention may be an extract obtained by drying the cedar trunk and cutting it, followed by adding 10 times the volume of water to the dried cedar trunk.

When the content of the cedar extract is less than 5 parts by weight, the effect of preventing exposure to moisture of dried anchovies is insignificant, and when it exceeds 10 parts by weight, the unique fragrance of cedar is strong in dried anchovies, which is problematic in terms of functionality.

Step (4) of the present invention is a process of dipping dry anchovy in the dipping solution prepared above.

The dried anchovy immersed in the present invention is preferably an anchovy of about 2-3 cm in length.

The immersion method can be selected from the following two methods. First, to give dry anchovy to the immersion solution and leave it for 20 to 40 minutes to filter the dried anchovy. Another method is to give an amount of dried anchovy to the tray, soak the tray in a container containing the immersion solution and leave it for 20 to 40 minutes, then lift the tray from the container to recover the anchovy. The latter method is easier to carry out the subsequent drying process, but any method may be used according to the worker's choice.

Step (5) of the present invention is a step of drying the dried anchovy immersed in the immersion solution.

The drying may be natural drying or hot air drying, preferably hot air drying and then naturally drying again is the best in terms of functionality. It is preferable that the moisture content of dried dried anchovy is 10-20%.

The manufacturing process of the dried anchovy of the present invention described above was intended to enhance the physiological activity in the nutritional excellence of anchovy by dipping an berry stock solution having excellent physiological activity effects such as anti-aging and anticancer in anchovy, in particular, extract of cedar or cedar By adding the extract to the dipping solution, the distribution stability of dried anchovies can be dramatically increased, which is highly applicable to the food industry.

Accordingly, the present invention provides a dried anchovy produced by the method of manufacturing dried anchovy of the present invention, which has improved anti-aging and anticancer activity and storage stability.

Hereinafter, the present invention will be described in more detail with reference to Examples.

EXAMPLE

Example 1

Each 10 kg of bokbunja, audi and blueberries were washed three times with clean water to remove water. Bokbunja, Audi and blueberries were added to the juicer, and after preparing the stock solution, the residue was removed through a strainer. 5 g of water was added to 500 g of dried stalks of stems, and heated for 2 hours. 300 ml of the crypt extract was mixed with 3 liters of the berry stock solution, and heated at low heat for 2 hours to adjust the final concentration of the immersion solution to about 5 bricks. Prepare a container containing the immersion solution prepared above, pour 1 kg of dried anchovies in a tray, immerse the tray in the container to soak dry anchovy for 30 minutes, dry for 2 hours in a dryer at 50 ℃ for another 24 hours It was dried to produce dried anchovy of the present invention.

Example 2

The dried anchovy of the present invention was prepared in the same manner as in Example 1, except that 200 ml of cedar extract was further mixed when preparing the immersion solution.

The manufacturing method of the cedar extract is as follows. The pulp was dried on the cedar trunks, 10L of water was added to 1 kg of dried cedar trunks, and heated for 3 hours to prepare a hydrothermal extract.

Experimental Example 1

The dried anchovies prepared from Examples 1 and 2 and commercially available dried anchovies were adjusted to about 10% of their accompanying contents, and the moisture content (%) after standing at room temperature for 3 months to 6 months was examined.

At the time of manufacture 3 months 6 months Example 1 10 12 14 Example 2 10 11 12 Comparative example 10 16 19

As shown in Table 1, the dried anchovy of the present invention is using an immersion solution containing a crypt extract (Example 1) and a crypt extract / cedar extract (Example 2), the moisture of the dried anchovy The effect can be confirmed that there is a remarkably excellent water blocking effect compared to the commercial dry anchovy.

Experimental Example 2

The dried anchovy and commercially available dried anchovy prepared in Examples 1 and 2 were subjected to a functional evaluation group consisting of 20 people, and then taste, smell, texture and overall sensory evaluation were evaluated. Table 2 is shown according to the five-point scale method. 1 point (bad), 2 points (slightly poor), 3 points (normal), 4 points (slightly good), 5 points (good).

flavor smell Texture Overall preference Example 1 4.5 4.6 4.5 4.5 Example 2 4.6 4.7 4.6 4.6 Comparative example 3.2 3.0 3.3 3.1

As shown in Table 2, it can be seen that the dried anchovy impregnated with the stock solution of the berries of the present invention is all good in terms of taste, smell, texture and overall preference as compared to commercially available dried anchovies.

Claims (5)

delete delete delete (1) preparing bokbunja, audi and blueberry stock solution;
(2) preparing the extract of the crypts, adding 10 times the volume of water to the dried stalks of the stalks and heating it for 1 to 2 hours to produce the extract of the stalks;
(3) heating by mixing 5 ~ 15 parts by weight of the extract of the thorn tree with respect to 100 parts by weight of the stock solution;
(4) immersing anchovies in the product of step (3); And
(5) drying the soaked anchovies;
Including,
The result of step (3) is 5-10 brix,
Step (4) is carried out for 20 to 40 minutes,
In the step (3), 5 to 10 parts by weight of the cedar extract is further mixed, and the cedar stem is dried and shredded and then mixed with the cedar hydrothermal extract prepared by adding 10 times the volume of water to the dried cedar stem. A dried anchovy production method. delete

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