KR102194488B1 - Manufacturing method of salted seafood with seeds for mixed - Google Patents

Abstract

The present invention relates to a method of preparing mixing salted seafood containing seeds. More specifically, the method of preparing mixing salted seafood containing seeds comprises: an ingredient processing step of cutting seafood; a salting step of salting the seafood cut through the ingredient processing step; a sugar immersing step of immersing the seafood salted through the salting step in sugar; a lactic acid bacteria inoculation step of inoculating the seafood immersed in the sugar through the sugar immersing step with a lactic acid bacteria culture fluid; a fermentation step of fermenting the seafood inoculated with the lactic acid bacteria culture fluid through the lactic acid bacteria inoculation step; and a seasoning mixing step of mixing the seafood fermented through the fermentation step with seasoning containing seeds. The salted seafood prepared through the steps is enriched with nutritious components, has excellent taste, texture, and flavor, and has low salinity, thereby enhancing the health of eaters and exhibiting excellent preservability.

Description

Manufacturing method of fermented salt for bibim containing seeds {MANUFACTURING METHOD OF SALTED SEAFOOD WITH SEEDS FOR MIXED}

The present invention relates to a method of manufacturing a fermented salt for bibim containing seeds, and more particularly, to a method for preparing salted fish for bibim containing seeds, and in more detail, it is rich in nutrients and exhibits excellent taste, texture and aroma, as well as low salinity, and promotes the health of eaters, The present invention relates to a method for producing salted fish for bibim containing seeds showing excellent preservation.

In general, salted fish is a representative seafood fermented food in Korea made by pickling fish and shellfish in a large amount of salt and fermenting it at room temperature for a certain period of time, and includes Shikhae and fish sauce (fish soy sauce) in a broad sense.

Salted fish is digested and absorbed well as the autodigestive enzymes of fish meat itself are decomposed by microorganisms during the fermentation process, and proteins are decomposed into amino acids to give a unique taste and unique flavor, and are rich in vitamins B ₁ , B ₂ and calcium. It is mainly used when eating as a side dish with rice or seasoning food, or when making kimchi, and the types vary greatly depending on the type of ingredients and manufacturing method used when making salted fish.

The fermentation of salted fish proceeds by the action of autodigestive enzymes contained in the tissue itself, such as muscle and gonads, which are raw materials, and enzymes contained in the intestines. Among them, the most closely related enzyme decomposes proteins, the main component of muscles and intestines. This enzyme is not a single enzyme, but is of several types. It is decomposed from protein to amino acid according to the properties of each enzyme, and at the same time, it has a unique consistency and feels good, giving it a unique flavor.

Because salted fish is easily spoiled during the fermentation process and must be stored and distributed at room temperature for a long time, it has been prepared by adding a high concentration of salt, and generally about 20 to 30% of salt has been used in the production of salted fish.

However, excessive consumption of salt is the cause of adult diseases, and as health-oriented consumers increase their awareness, modern people are increasingly avoiding salted salted salt, especially the younger people, avoiding the traditional food. There was a problem showing.

Korean Patent Registration No. 10-1021246 (2011.03.03) Korean Patent Registration No. 10-1609546 (2016.03.31)

It is an object of the present invention to provide a method for producing a fermented salt for bibim containing seeds that are rich in nutrients and exhibit excellent taste, texture, and aroma, as well as low salinity to improve the health of eaters and exhibit excellent preservation properties. Is to do.

An object of the present invention is a raw material processing step of cutting fish and shellfish, a salting step of salting the fish and shellfish cut through the raw material processing step, a sugar acupuncture step of salting the fish and shellfish salted through the salting step, and The lactic acid bacteria inoculation step of inoculating the lactic acid bacteria culture medium into the fish and shellfish, the fermentation step of fermenting the fish and shellfish inoculated with the lactic acid bacteria culture medium through the lactic acid bacteria inoculation step, and the seasoning mixing step of mixing the fish and shellfish fermented through the fermentation step with the seasoning containing seeds. Consists of one or more selected from the group consisting of oysters, scallops, abalone, turban shell, squid, hanchi, octopus, snailfish, jukkumi, anchovy, shrimp, cod roe, chanterelle, sea urchin, herring roe, and yellow stone fish, The salting step is carried out for 10 to 50 hours at a temperature of 5 to 10 °C by mixing the fish and shellfish cut through the raw material processing step with a mass concentration of 5 to 10% sodium chloride, and the lactic acid bacteria inoculation step Made by inoculating 0.5 to 5 parts by weight of the lactic acid bacteria culture solution to 100 parts by weight of the fish and shellfish obtained through the glycosylation step, the fermentation step is 5 to 10 at a temperature of 5 to 25 ℃ lactic acid bacteria culture solution is inoculated through the lactic acid bacteria inoculation step It is made by fermentation for one day, and the seasoning mixing step is made by mixing 100 parts by weight of fish and shellfish fermented through the fermentation step with 20 to 40 parts by weight of seasoning containing seeds, and the seasoning containing the seeds is 100 parts by weight of seasoning base By providing a method for producing fermented salt for bibim containing seeds, characterized in that the seeds are made by mixing 30 to 50 parts by weight of seeds in a part, and the seeds are made of at least one selected from the group consisting of chia seeds, pomegranate seeds, and flax seeds. Is achieved.

According to a preferred feature of the present invention, the deep sea water contains 5 to 10 parts by weight of bamboo salt relative to 100 parts by weight of the deep sea water.

According to a more preferred feature of the present invention, the sugar sedimentation step is made by mixing 10 to 20 parts by weight of a sugar component to 100 parts by weight of the fish and shellfish salted through the salting step and performing for 5 to 10 hours at room temperature, and the sugar component is sorbitol, It is composed of one or more selected from the group consisting of glucose, xylitol, estritol, mannitol, and honey.

According to a more preferred feature of the present invention, the lactic acid bacteria are made of at least one selected from the group consisting of Kimchi lactic acid bacteria in Weissella genus, Kimchi lactic acid bacteria in Lactobacillus genus, and Kimchi lactic acid bacteria in Leuconostoc genus. .

According to an even more preferred feature of the present invention, it is assumed that 5 to 10 parts by weight of plum extract is further contained relative to 100 parts by weight of the seasoning base.

According to an even more preferred feature of the present invention, the seasoning base is made of malt syrup, white sugar, glycine, nucleic acid seasoning, red pepper powder, seasoning powder, paprika pigment, ginger, garlic, and sesame seeds.

The production method of salted fish for bibim containing seeds according to the present invention is rich in nutrients and exhibits excellent taste, texture, and aroma, as well as improving the health of eaters with low salinity, and seeds showing excellent preservation properties. It shows an excellent effect of providing salted fish for bibim.

1 is a flow chart showing a method of manufacturing a fermented salt for bibim containing seeds according to the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is for explaining in detail enough that one of ordinary skill in the art can easily implement the invention, This does not mean that the technical spirit and scope of the present invention are limited.

The method for producing salted fish for bibim containing seeds according to the present invention includes a raw material processing step of cutting fish and shellfish (S101), a salting step of salting the fish and shellfish cut through the raw material processing step (S103), and the salting step (S103). The lactic acid bacteria inoculation step (S107) in which the lactic acid bacteria culture solution is inoculated to the fish and shellfish salted through the glycolysis step (S105), the lactic acid bacteria inoculation step (S107) through the lactic acid bacteria inoculation step (S107) It consists of a fermentation step (S109) of fermenting the inoculated fish and shellfish and a seasoning mixing step (S111) of mixing the fermented fish and shellfish fermented through the fermentation step (S109) with the seasoning containing seeds.

The raw material processing step (S101) is a step of cutting fish and shellfish, and in the case of fish, the internal organs and foreign substances are removed, and in the case of shellfish, the shell, internal organs, and foreign substances are removed and cut.

At this time, the seafood is preferably made of at least one selected from the group consisting of oysters, scallops, abalone, conch, squid, hanchi, octopus, snailfish, jukkumi, anchovies, shrimp, cod roe, changran, sea urchin, herring roe, and yellow stone fish. .

The salting step (S103) is a step of salting the fish and shellfish cut through the raw material processing step (S101), and the deep sea water having a mass concentration of sodium chloride in the fish and shellfish cut through the raw material processing step (S101) is 5 to 10% It consists of a process of mixing and salting for 10 to 50 hours at a temperature of 5 to 10 ℃.

The deep sea water is taken from a depth of 300 m in the East Sea, and has a higher salinity than the sea surface water and has a higher mineral content, so it is possible to provide salted fish and shellfish with excellent salting effect and various minerals. It is preferable to use it in a state adjusted to 5 to 10%.

At this time, if the mass concentration of sodium chloride in the deep ocean water is less than 5%, salting for fish and shellfish cannot proceed properly, and if the mass concentration of sodium chloride in the deep ocean water exceeds 10%, the sodium chloride content in the salted fish is excessively increased. The saltiness of the food is improved, so the palatability decreases, and the health of the eater may be adversely affected.

In addition, if the time of the salting step (S103) is less than 10 hours, the salting of fish and shellfish does not proceed properly, and if the time of the salting step (S105) exceeds 50 hours, the salting continues even after the salting of the fish and shellfish is completed. It is not hoped that it will proceed with the process of.

In addition, the deep ocean water may further contain 5 to 10 parts by weight of bamboo salt relative to 100 parts by weight of deep ocean water, and the bamboo salt is prepared through a method using bamboo and sea salt, which has a cell renewal function to generate new cells. It has been known as an elixir that removes toxins of sea salt and enhances its medicinal efficacy as much as possible by repeatedly treating bamboo and salt to prevent sterilization and decay in a furnace at high heat. Cut the king bamboo (3 years old) grown in the wake of the sea breeze, cut one side open and the other clogged in order, then chop the sea salt firmly into the container and beat the loess soil without oil in the mountain nine times with a fine sieve and dry in the shade. After kneading, add about 1 cm of red pine leaves, Ganghwa mugwort, and bamboo leaves, then seal the end with kneaded loess soil about 2 cm, and make several pieces of bamboo, spread pine trees on a ceramic kiln made of red clay, sprinkle pine paper, and set fire. (Indoor temperature 800℃ or higher) Take out after about 24 hours, crush the salt mass finely, repeat three to eight times in the same way as the first one, and heat it with high heat (1000℃ or higher) at the end to turn the dissolved salt solution into a stone. This refers to the use of appropriately crushed lumps.

Bamboo salt produced through the above process has much more essential trace minerals than sea salt, which plays an important role in the human body, while lead (Pb) and arsenic (As), which are harmful to the human body, are reported to fall below the detection limit. Yes (Woosuk University, Lee Byeong-hee, 1990, A Study on the Inorganic Components of Bamboo Salt). In addition, the minerals contained in bamboo salt help various nutrients to be properly used in the body and are called comprehensive mineral sources because they have a lot of inherent effects such as treatment and detoxification of diseases. When minerals are insufficient in the body, nervous distress, rickets, poor growth, poor anemia and poor sexual organ development, muscle atrophy, skin diseases, bone growth disorders, and reduced resistance to diseases appear. Bamboo salt contains trace amounts of minerals necessary for the human body. It is evenly contained, so it has a great effect on preventing and treating diseases from mineral shortages. In addition, the content of zinc was less than 1 in natural salts, but increased more than five times from 5 to 6 in bamboo salts.Zinc is highly related to human skin and skeletal development, hair maintenance, digestion and respiration, reproductive and immune functions. It is known to be the subject of research by scholars.

That is, if bamboo salt is contained as described above, the mineral content in salted fish increases to improve the health promotion effect of eaters.If the content of bamboo salt is less than 5 parts by weight, the above effect is insignificant, and the content of bamboo salt is 10 parts by weight. If the amount is exceeded, the above effect is not greatly improved, and the saltiness of salted salted fish is excessively increased, thereby reducing the taste of the eater and adversely affecting health.

The sweetening step (S105) is a step of sweetening the fish and shellfish salted through the salting step (S103), and mixing 10 to 20 parts by weight of sugar components to 100 parts by weight of the fish and shellfish salted through the salting step (S103), and at room temperature It consists of a process of soaking for 5 to 10 hours.

After the sugar chim step (S105) consisting of the above process, sweetness is added to the salted fish and shellfish, thereby improving consumer's preference, and the preservation of the salted fish produced due to the inclusion of sugar components is improved.

If the sugar component content is less than 10 parts by weight in the sugaring step (S105), the above effect is insignificant, and when the sugar component content in the sugaring step (S105) exceeds 20 parts by weight, the sweetness of salted fish is excessively increased. Can't.

At this time, the sugar component is composed of one or more selected from the group consisting of sorbitol, glucose, xylitol, estritol, mannitol, and honey, and the sugar component consisting of the above components has a sweet taste comparable to or superior to white sugar while slowly improving blood sugar. Because it does not have a significant effect on insulin secretion, it serves to provide salted fish that even diabetic patients who need blood sugar management can consume.

The lactic acid bacteria inoculation step (S107) is a step of inoculating the lactic acid bacteria culture solution to the fish and shellfish obtained through the sugar acupuncture step (S105), and 0.5 to 5 parts by weight of the lactic acid bacteria culture solution to 100 parts by weight of the fish and shellfish obtained through the sugar acupuncture step (S105). It is done by inoculation.

When the lactic acid bacteria culture medium is inoculated as described above, the production of spoilage-producing bacteria is suppressed, and the flavor, taste, and soft texture of salted fish are improved by the fermentation process due to the lactic acid bacteria.

The culture medium of the lactic acid bacteria is preferably MRS medium in the case of a small amount of cultivation, and in the case of large amount cultivation, it is preferable to cultivate it using a fermentation tank (Korea Fermenter Co., Ltd.) with a medium in which whey powder is dissolved in an appropriate concentration. The lactic acid bacteria are cultured at 30℃, and the cultured lactic acid bacteria are washed twice with 0.85% (w/v) physiological saline after centrifugation (Hanil Science Industrial Co, Ltd) and diluted 10 times in sterile distilled water. To prepare a culture solution, more specifically, after the kimchi was crushed, a certain amount was inoculated into MRS (Man-Rogosa-Sharpe liquid reference medium) medium containing 0.001% bromophenol blue, and well formed colonies were used for identification. .

At this time, the lactic acid bacteria is made of at least one selected from the group consisting of kimchi lactic acid bacteria in Weissella genus, kimchi lactic acid bacteria in Lactobacillus genus, and kimchi lactic acid bacteria in Leuconostoc genus,

The Kimchi lactic acid bacteria of the genus Weissella are preferably Weissella kimchii YS29 (KFCC11449P), and the lactic acid bacteria of the Kimchi genus Lactobacillus are preferably Lactobacillus brevis : ATCC13648, and the genus Leukonstock The kimchi lactic acid bacteria is preferably Leuconostoc mesenteroides (KCCM35467).

The fermentation step (S109) is a step of fermenting the fish and shellfish inoculated with the lactic acid bacteria fermentation solution through the lactic acid bacteria inoculation step (S107), and the fish and shellfish inoculated with the lactic acid bacteria fermentation solution through the lactic acid bacteria inoculation step (S107) at a temperature of 5 to 25°C. The fish and shellfish fermented for 5 to 10 days at the same temperature and period as described above have a characteristic that the organoleptic properties are improved even at a low salt concentration and the proliferation of lactic acid bacteria is effectively improved. Since it significantly inhibits the growth of the odor, it effectively blocks the production of spoiled odors, thereby exhibiting excellent sensory properties.

If the temperature of the fermentation step (S109) is less than 5°C or the fermentation period is less than 5 days, the fermentation may not proceed properly and the above effect cannot be exhibited, and when the temperature of the fermentation step (S109) exceeds 25°C, decay Can proceed.

In addition, the fermentation step (S109) may be carried out in the presence of α-starch. When fermentation proceeds by adding starch to fish and shellfish, a change in mouth feel and viscosity commonly occurring during low-temperature distribution of salted fish ( It prevents overall quality deterioration such as viscosity drop), discoloration, and syneresis, and helps to proliferate lactic acid bacteria during fermentation, making it possible to produce better seasoned squid salted fish, and the content of starch is 100 weight of fish and shellfish. It is preferable to contain 0.1 to 1.5 parts by weight based on parts.

The seasoning mixing step (S111) is a step of mixing the fish and shellfish fermented through the fermentation step (S109) with a seasoning containing seeds, and the seasoning containing the seeds 100 parts by weight of the fish and shellfish fermented through the fermentation step (S109) It is made by mixing with 20 to 40 parts by weight.

The seasoning containing the seeds is made by mixing 30 to 50 parts by weight of seeds to 100 parts by weight of the seasoning base, and the seeds are preferably made of at least one selected from the group consisting of chia seeds, pomegranate seeds and flax seeds, and the above ingredients Seeds made of salt not only significantly improve the palatability and texture of salted fish, but also contain a wealth of various nutrients, thus enhancing the health of eaters.

The chia seeds are rich in dietary fiber and moisture, and are rich in nutrients such as protein, iron, potassium, magnesium, vitamins, zinc, minerals, and tocopherol, and are effective in diet because they give a feeling of satiety and discharge waste products in the body. It has the effect of improving skin beauty and anti-aging.

The pomegranate seeds contain components such as crude protein, crude fat, carbohydrate, and crude fiber, and lower serum LDL-cholesterol levels, improve glucose tolerance and insulin response, improve hyperlipidemia and hypertension, and exhibit excellent anticancer effects.

The flaxseed is rich in essential fatty acids omega-3, phyto-chemicals, lignan, dietary fiber, protein, vitamins, and minerals, such as stroke prevention, skin beauty improvement, cardiovascular disease prevention, eye health improvement and antioxidant activity. Shows the effect.

The seasoning base consists of malt syrup, white sugar, glycine, nucleic acid seasoning, red pepper powder, seasoning powder, paprika pigment, ginger, garlic, and sesame, and serves to improve the flavor and preference of salted fish.

If the content of seasoning compared to 100 parts by weight of the seafood is less than 20 parts by weight, the texture, taste, and preference of salted fish are deteriorated, and if the content of both sides of the fish and shellfish exceeds 40 parts by weight compared to 100 parts by weight, the taste of salted fish is excessively irritating. It is not desirable.

In addition, the seasoning base may further contain 5 to 10 parts by weight of plum extract relative to 100 parts by weight of the seasoning base.

Plums are the fruits of the plum tree (Prunus mume Sieb. et Zucc.) belonging to the Rosaceae family, and include less ripened green plums and fully ripened red plums. Plums have not only been used as a herbal medicine for a long time, but have been pickled with salt and used for long-term storage. According to Shinnong Herbal Medicine, plums lower tantrums, relax the mind, and have limbs. It is described as treating pain, paralysis, and hemiplegia. In addition, according to Myungbyeolnok (名醫別錄), it is described that the saliva is brought out well to relieve the dry mouth and to stop the frustrated mind. Also, according to Maengseon (孟詵), it is effective to boil 10 omegaly to a person who has uneven stool or fainting suddenly and feed it with water. Soaking Omae in water to remove the nucleus and feeding it with honey water quenches thirst and Kwakran, It is said to be effective for diarrhea and dysentery, and Donguibogam also explains the same efficacy and effect as described above, and describes that the nature of plum is warm, non-toxic, and contains a lot of acid. In particular, plums have a very sour taste because they contain a lot of organic acids centered on citric acid.According to recent research results, citric acid contained in plums is familiar with E. coli, which has a useful effect on the human body. It is known to sterilize bacteria within 60 minutes. In addition, citric acid plays a role in controlling various adult diseases by appropriately promoting the metabolic action of Chapter 5 and 6, and properly adjusting the physiological functions of childhood and adolescence. Other pharmacological properties of plums are known to have antibacterial, anti-allergic, and weak alkalinity due to blood stasis, as well as high blood pressure, diabetes, diarrhea, and particularly high in dietary fiber, so it is excellent for constipation. It is known to be good for the hangover removal effect.

When the plum extract is contained as described above, organic acids, various vitamins and minerals are contained in large amounts, and the taste, aroma, and texture of the salted fish are improved, as well as improved palatability by reducing the fishy smell and saltiness, as well as improving preservation by suppressing deterioration. This improved salted fish is served.

At this time, the plum extract is a plum concentrate obtained by marinating plums in sugar or sugar syrup and aging for several months and then filtering through a sieve.In the present invention, the plum extract may be directly prepared and used by a method for preparing plum extract known in the art. It doesn't matter how or what kind.

When the content of the plum extract is less than 5 parts by weight, the above effect is insignificant, and when the content of the plum extract exceeds 10 parts by weight, the above effect may not be greatly improved and the preference of salted fish may be degraded.

Hereinafter, a method of manufacturing a fermented fish for bibim containing seeds according to the present invention and properties of the fermented fish prepared through the method will be described with reference to examples.

<Production Example 1> Preparation of lactic acid bacteria culture solution

Weissella kimchii (YS29(KFCC11449P}) was diluted 10-fold in purified water to prepare a lactic acid bacteria culture solution.

<Production Example 2>

After removing the intestines and foreign substances of the squid and cutting it into a size of 3 millimeters wide and 4 centimeters long, the cut squid was immersed in deep sea water with a mass concentration of sodium chloride of 8% and salted for 30 hours at a temperature of 8℃, Mix 15 parts by weight of sorbitol to 100 parts by weight of salted squid, soak for 8 hours at room temperature, and inoculate 3 parts by weight of the lactic acid bacteria culture solution prepared through Preparation Example 1 to 100 parts by weight of the soaked squid and inoculate it at a temperature of 15°C for 8 days. During fermentation, lactic acid bacteria fermented squid was prepared.

<Production Example 3>

Proceed in the same manner as in Preparation Example 2, but using octopus instead of squid to prepare lactic acid bacteria fermented octopus.

<Production Example 4>

Proceed in the same manner as in Preparation Example 2, but using abalone instead of squid to prepare lactic acid bacteria fermented abalone.

<Production Example 5> Preparation of seasoning

Malt syrup 100 parts by weight, 70 parts by weight per white, glycine 8 parts by weight, nucleic acid seasoning 6 parts by weight, red pepper powder 40 parts by weight, seasoning powder 10 parts by weight, paprika 8 parts by weight, ginger 6 parts by weight, garlic 15 parts by weight and sesame 8 A seasoning was prepared by mixing 30 parts by weight of seeds (teeth seeds) to 100 parts by weight of a seasoning base made by mixing parts by weight.

<Production Example 6> Preparation of seasoning

Proceed in the same manner as in Preparation Example 5, but the seasoning was prepared by mixing 40 parts by weight of seeds.

<Production Example 7> Preparation of seasoning

Proceed in the same manner as in Preparation Example 5, but mixing 50 parts by weight of seeds to prepare a seasoning.

<Production Example 8> Preparation of seasoning

Malt syrup 100 parts by weight, 70 parts by weight per white, glycine 8 parts by weight, nucleic acid seasoning 6 parts by weight, red pepper powder 40 parts by weight, seasoning powder 10 parts by weight, paprika 8 parts by weight, ginger 6 parts by weight, garlic 15 parts by weight and sesame 8 The seasoning was prepared by mixing parts by weight.

<Example 1>

The lactic acid bacteria fermented squid prepared through Preparation Example 2 was mixed with 30 parts by weight of the seasoning prepared through Preparation Example 5 to prepare fermented fish for bibim containing seeds.

<Example 2>

The lactic acid bacteria fermented squid prepared through Preparation Example 2 was mixed with 30 parts by weight of the seasoning prepared through Preparation Example 6 to prepare fermented fish for bibim containing seeds.

<Example 3>

The lactic acid bacteria fermented squid prepared through Preparation Example 2 was mixed with 30 parts by weight of the seasoning prepared through Preparation Example 7 to prepare fermented fish for bibim containing seeds.

<Example 4>

The lactic acid bacteria fermented octopus prepared through Preparation Example 3 was mixed with 30 parts by weight of the seasoning prepared through Preparation Example 5 to prepare a fermented fish for bibim containing seeds.

<Example 5>

The lactic acid bacteria fermented octopus prepared through Preparation Example 3 was mixed with 30 parts by weight of the seasoning prepared through Preparation Example 6 to prepare a fermented fish for bibim containing seeds.

<Example 6>

The lactic acid bacteria fermented octopus prepared in Preparation Example 3 was mixed with 30 parts by weight of the seasoning prepared in Preparation Example 7 to prepare a fermented fish for bibim containing seeds.

<Example 7>

The lactic acid bacteria fermented abalone prepared through Preparation Example 4 was mixed with 30 parts by weight of the seasoning prepared through Preparation Example 5 to prepare fermented fish for bibim containing seeds.

<Example 8>

The lactic acid bacteria fermented abalone prepared through Preparation Example 4 was mixed with 30 parts by weight of the seasoning prepared through Preparation Example 6 to prepare a fermented salt for bibim containing seeds.

<Example 9>

The lactic acid bacteria fermented abalone prepared in Preparation Example 4 was mixed with 30 parts by weight of the seasoning prepared in Preparation Example 7 to prepare a fermented fish for bibim containing seeds.

<Comparative Example 1>

Salted fish was prepared by mixing 30 parts by weight of the seasoning prepared through Preparation Example 8 with the lactic acid bacteria fermented squid prepared through Preparation Example 2.

<Comparative Example 2>

The lactic acid bacteria fermented octopus prepared through Preparation Example 3 was mixed with 30 parts by weight of the seasoning prepared through Preparation Example 8 to prepare salted fish.

<Comparative Example 3>

Salted fish was prepared by mixing 30 parts by weight of the seasoning prepared in Preparation Example 8 with the lactic acid bacteria fermented abalone prepared in Preparation Example 4.

The taste, aroma, texture, and overall acceptability of the salted fish prepared through Examples 1 to 9 and Comparative Examples 1 to 3 were measured and shown in Table 1 below.

{However, the taste, aroma, texture and overall acceptability of salted fish were measured on a 5-point scale for 20 test subjects, and 5: very good, 4: excellent, 3: normal, 2: bad, 1: very bad. It was taken as a standard.}

<Table 1>

As shown in Table 1, the taste, aroma, and texture of the salted fish for bibim containing seeds prepared through Examples 1 to 9 of the present invention are significantly improved compared to the salted fish prepared through Comparative Examples 1 to 3. Able to know.

Therefore, the method of manufacturing fermented salt for bibim containing seeds according to the present invention is rich in nutrients and exhibits excellent taste, texture, and aroma, as well as low salinity, improving the health of eaters and exhibiting excellent preservation. Serve salted fish for bibim containing seeds.

S101; Raw material processing stage
S103; Salting stage
S105; Step
S107; Lactobacillus vaccination stage
S109; Fermentation stage
S111; Seasoning mixing step

Claims (6)

Raw material processing step of cutting the seafood;
Salting step of salting the fish and shellfish cut through the raw material processing step;
A sugar chim step of sweetening the fish and shellfish salted through the salting step;
Lactic acid bacteria inoculation step of inoculating the lactic acid bacteria culture solution to the fish and shellfish obtained through the sugar chim step;
A fermentation step of fermenting fish and shellfish inoculated with lactic acid bacteria through the lactic acid bacteria inoculation step; And
Consists of; a seasoning mixing step of mixing the fish and shellfish fermented through the fermentation step with a seasoning containing seeds,
The seafood is composed of one or more selected from the group consisting of oysters, scallops, abalone, conch, anchovies, shrimp and yellow stone,
The salting step is carried out for 10 to 50 hours at a temperature of 5 to 10 °C, mixing deep sea water having a mass concentration of sodium chloride of 5 to 10% with the fish and shellfish cut through the raw material processing step,
The lactic acid bacteria inoculation step is made by inoculating 0.5 to 5 parts by weight of lactic acid bacteria culture solution to 100 parts by weight of the fish and shellfish obtained through the sugar chim step,
The fermentation step is made by fermenting the fish and shellfish inoculated with the lactic acid bacteria culture medium through the lactic acid bacteria inoculation step for 5 to 10 days at a temperature of 5 to 25 ℃,
The seasoning mixing step is made by mixing 100 parts by weight of fish and shellfish fermented through the fermentation step with 20 to 40 parts by weight of seasoning containing seeds,
The seasoning containing the seeds is made by mixing 30 to 50 parts by weight of seeds to 100 parts by weight of the seasoning base,
The seeds are made of one or more selected from the group consisting of chia seeds, pomegranate seeds and flax seeds,
The deep ocean water further contains 5 to 10 parts by weight of bamboo salt relative to 100 parts by weight of deep ocean water,
Method for producing a fermented salt for bibim containing seeds, characterized in that it further contains 5 to 10 parts by weight of plum extract based on 100 parts by weight of the seasoning base.
delete The method according to claim 1,
The sugar sedimentation step is performed by mixing 10 to 20 parts by weight of a sugar component to 100 parts by weight of the fish and shellfish salted through the salting step, and for 5 to 10 hours at room temperature,
The sugar component is a method for producing salted fish for bibim containing seeds, characterized in that consisting of at least one selected from the group consisting of sorbitol, glucose, xylitol, estritol, mannitol, and honey.
The method according to claim 1,
The lactic acid bacteria are fermented salt for bibim containing seeds, characterized in that it consists of at least one selected from the group consisting of kimchi lactic acid bacteria in Weissella genus, kimchi lactic acid bacteria in Lactobacillus genus, and kimchi lactic acid bacteria in Leukonostoc genus Method of manufacturing.
delete The method according to claim 1,
The seasoning base comprises malt syrup, white sugar, glycine, nucleic acid seasoning, red pepper powder, seasoning powder, paprika pigment, ginger, garlic, and sesame seeds.

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