KR102228597B1 - Grilled Dried Pollack Sause and Manufacturing Method thereof - Google Patents

Abstract

The present invention relates to a grilled dried pollack sauce with improved storage and organoleptic properties, and a method for preparing the same. More particularly, the present invention relates to a grilled dried pollack sauce comprising pine resin, licorice, turmeric or gallnut extract, and a method for preparing the same. The grilled dried pollack sauce prepared by the preparation method of the present invention can be stored for a long period of time and has excellent antibacterial properties. In addition, the sauce is excellent in organoleptic properties and palatability, and is effective in reducing sodium intake as a low-salt healthy sauce. In addition, the present invention has the effect of making it easy and healthy to taste grilled dried pollack which is marinated with the sauce, which has been difficult to eat at home.

Description

Grilled Dried Pollack Sause and Manufacturing Method thereof {Grilled Dried Pollack Sause and Manufacturing Method thereof}

The present invention relates to a roasted yellowtail sauce and a method for preparing the same, and more particularly, to a roasted yellowtail sauce including pine, licorice, turmeric or baeja extract, and a method for producing the same.

As the modern society becomes industrialized and more complex, the lives of modern people are running very busy, and they are always living in a tight time. In particular, in the case of dual-income couples, it is difficult for both couples to devote themselves to housework, and therefore, the desire to reduce the time spent on housework is increasing day by day. Of these, cooking requires a lot of time, and in particular, since a lot of time is spent in the preparation of cooking ingredients, it is a situation that a lot of time is not devoted to cooking, which is a work that requires such a lot of time.

In particular, in the case of stir-fried, seasoned or grilled dishes such as Hwangtaepo, Pollack, Squid, and dried seaweed, these Hwangtaepo, Pollack, Squid, and dried seaweed are thick or dry. Prior to this, the process of soaking the dried fish into water for a long time is required, and even during cooking, there is a problem that a lot of time is consumed depending on the preparation process of the dried fish and other necessary vegetables. In addition, there are many kinds of seasonings required for cooking these dishes, and the taste varies greatly depending on the difference in the amount of each seasoning ingredient in mixing them, so it is difficult to cook for those who are not devoted to the housework. In addition, there are difficulties in that cooking fails because a cooking time is missed due to a large amount of time in the process of preparing each of the plurality of seasonings, or a change in taste occurs severely due to a change in liver control each time it is cooked.

On the other hand, modern society has a lot of interest in healthy eating habits, so there is a lot of interest in low-salt healthy food. However, due to the nature of the seasoning sauce product, it is manufactured to contain a large amount of sodium for a long storage period. The existing cooked foods for dried fish do not satisfy the diverse needs of modern people.

Korean Registered Patent No. 1472559

In general, the commercially sold yellow tasting sauce roasted with a large amount of sodium or had low storage properties. For this reason, in order to improve the dietary life better, it was necessary to develop a healthy roasted yellowtail sauce with higher organoleptic properties.

Thus, the present inventors by adding an extract excellent in antibacterial and sensory enhancement, to provide a low-salt, healthy roasted yellowtail sauce. In addition, we would like to provide a sauce of roasted yellow pollack that has excellent long-term storage and palatability, and a method of manufacturing the roasted yellow pollack using the same.

The present pineapple extract, licorice extract, turmeric extract and baeja extract to provide a roasted yellowtail sauce containing any one or more selected from the group consisting of.

Another object of the present invention is to provide a method for preparing roasted yellowtail seasoned with improved preservation power as the sauce.

The present invention for achieving the object as described above provides a roasted yellowtail seasoned sauce comprising any one or more selected from the group consisting of pine resin extract, licorice extract, turmeric extract, and baeja extract.

The extract may be a hot water extract.

The extract may be an extract extracted with hot water for 3 hours at 100°C.

The extract may contain all of licorice, baeja, pine, and turmeric extracts.

The blending ratio of each of the extracts may be the ratio of the licorice extract: baeja extract: pine extract: turmeric extract = 4: 2: 1: 1.

Each concentration of the extract may be mixed in the sauce at a concentration of 50 to 200 mg/ml. More preferably, it may be included in a concentration of 100 mg/ml.

The extract may be included in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of a total of 100 parts by weight of roasted yellowtail sauce. More preferably, it may be included in 5 parts by weight.

In order to achieve another object of the present invention, the present invention comprises the steps of: (a) removing fine bones of yellow pollack; (b) immersing yellow pollack in 1% NaCl for 1 second to 1 minute; (c) preparing a final seasoning by mixing the basic seasoning and the natural extract; (d) applying the final seasoning to the pear portion of yellow pollack; And (c) vacuum packaging after roasting and cooking; wherein the basic seasoning is based on 100 parts by weight of Hwangtaepo, 8 parts by weight of soybean oil, 3.5 parts by weight of sesame oil, and 3 parts by weight of salt. 12 parts by weight of sperm, 11 parts by weight of red pepper powder, 4 parts by weight of sugar, 6.5 parts by weight of Korean leek, 9.5 parts by weight of garlic, 3.5 parts by weight of ginger, 2 parts by weight of Cheongju, 4.5 parts by weight of red pepper paste, 14.5 parts by weight of sorbitol, 14.5 parts by weight of starch syrup, and It consists of 13 parts by weight of water, and the natural extract is any one or more selected from the group consisting of a licorice extract, a baeja extract, a pine tree extract, and a turmeric extract.

The present invention relates to a roasted yellow pollack sauce and a method for preparing the same, with improved storage and organoleptic properties. The roasted yellow pollack sauce prepared by the method of the present invention can be stored for a long period of time and has excellent antibacterial properties. In addition, it has excellent organoleptic and palatability, and is effective in reducing sodium intake as a low-salt healthy source. In addition, there is an effect that makes it easy and healthy to taste roasted yellowtail seasoning, which was difficult to eat at home easily.

Figure 1 is a flow chart showing a method of manufacturing a roasted yellow tae seasoning sauce of the present invention.
Figure 2 is a photograph of microbial evaluation in the sauce roasted yellow tae using a dried film medium.
3 is a photograph showing an antibacterial activity experiment (disk diffusion assay) for each antibacterial extract in B. cereus (left-experimental group, right-control group (ethanol))
4 is a photograph showing an antibacterial activity experiment (disk diffusion assay) for each antibacterial extract in E. coli (left-experimental group, right-control group (ethanol))
Figure 5 is a photograph (a), graph (b) and table (c) showing the growth inhibition rate of B. cereus according to the increase in the rate of treatment with ovary extract.

In order to fully understand the present invention, it will be described with reference to preferred embodiments of the present invention. The embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. This embodiment is provided to more completely explain the present invention to those of ordinary skill in the art.

Throughout the present specification, when a certain part "includes" a certain component, it may further include other components rather than excluding other components unless otherwise stated.

The present invention provides a roasted yellowtail seasoned sauce comprising any one or more selected from the group consisting of pine resin extract, licorice extract, turmeric extract, and baeja extract.

According to <Experimental Example 2> of the present invention, the bacterial inhibition rate for a total of 18 extracts was evaluated, and as a result, the extracts of pine, licorice, turmeric, and baeja were confirmed to have a total bacterial inhibition rate of at least 68% and up to 81%, resulting in a bacterial inhibitory effect. I confirmed the excellence. That is, it was confirmed that the extracts that can effectively control microorganisms that can occur in yellow pollack seasoning are pine paper, licorice, turmeric, and ovary, even if the extract is known for its antibacterial ability. It can be seen that it is difficult to easily deduce the appropriate ratio, concentration, and blending ratio, etc., through several screenings.

The extract may be a hot water extract. The extract of the present invention may be prepared by a generally known extraction method such as ethanol or water, but preferably may be an extract extracted with hot water.

The extract may be an extract extracted with hot water for 3 hours at 100°C. If extracted for less than 3 hours, the active ingredient may not be sufficiently extracted, and if extracted for longer than 3 hours, the active ingredient may be denatured or unnecessary ingredients may be excessively extracted. The extraction time of the present invention may be extracted for 1 to 5 hours, 2 to 4 hours, 2 hours 30 minutes to 3 hours 30 minutes or 3 hours.

The extract may contain all of licorice, baeja, pine, and turmeric extracts.

The present inventors conducted experiments on various combinations and blending ratios of each extract (see Examples 1 to 15). In the case of the extract containing five baeja, it was confirmed that the preservation ability is better and the sensory properties are superior. In addition, it was confirmed that the more the licorice was included, the more umami flavor of the seasoning was added.

The blending ratio of each of the extracts may be the ratio of the licorice extract: baeja extract: pine extract: turmeric extract = 4: 2: 1: 1. The present inventors have confirmed that when prepared with the blending ratio of Example 15, it has the highest preservability and optimum functionality.

Each concentration of the extract may be mixed in the sauce at a concentration of 50 to 200 mg/ml. More preferably, it may be included in a concentration of 100 mg/ml.

The extract may be included in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of a total of 100 parts by weight of roasted yellowtail sauce. More preferably, it may be included in 5 parts by weight. When a larger amount of the extract is contained than the corresponding part by weight, there is a concern that the taste of the original sauce may be impaired.

In order to achieve another object of the present invention, the present invention comprises the steps of: (a) removing fine bones of yellow pollack; (b) immersing yellow pollack in 1% NaCl for 1 second to 1 minute; (c) preparing a final seasoning by mixing the basic seasoning and the natural extract; (d) applying the final seasoning to the pear portion of yellow pollack; And (c) the step of vacuum-packing after the roasting cooking; provides a method for producing a roasted yellowtail seasoning consisting of.

The yellow pollack of the present invention may be used in the range of about 30cm and about 45g in weight average. If it is larger than this, manufacturing and packaging may be difficult or the seasoning may not be evenly cut, and if it is smaller than this, there may be a problem with less lean meat.

In the step (b) of the present invention, yellow pollack may be immersed in NaCl. When yellow pollack is immersed in salt water, there is a significant difference in taste and texture. At this time, the immersion time may be 1 second to 1 minute, more preferably 1 second to 30 seconds, more preferably 1 second to 10 seconds when immersion shows the highest functionality.

The basic seasoning of the present invention includes soybean oil, sesame oil, salt, seed, red pepper powder, sugar, green onion, garlic, ginger, cheongju, red pepper paste, sorbitol, starch syrup, and water.

More specifically, the basic seasoning is 8 parts by weight of soybean oil, 3.5 parts by weight of sesame oil, and 3 parts by weight of salt based on 100 parts by weight of Hwangtaepo. 12 parts by weight of sperm, 11 parts by weight of red pepper powder, 4 parts by weight of sugar, 6.5 parts by weight of Korean leek, 9.5 parts by weight of garlic, 3.5 parts by weight of ginger, 2 parts by weight of Cheongju, 4.5 parts by weight of red pepper paste, 14.5 parts by weight of sorbitol, 14.5 parts by weight of starch syrup, and It may consist of 13 parts by weight of water.

The natural extract of the present invention may be any one or more selected from the group consisting of licorice extract, baeja extract, pine tree extract, and turmeric extract.

The present inventors conducted experiments on various combinations and blending ratios of each extract (see Examples 1 to 15). In the case of the extract containing five baeja, it was confirmed that the preservation ability is better and the sensory properties are superior. In addition, it was confirmed that the more the licorice was included, the more umami flavor of the seasoning was added.

The blending ratio of each of the extracts may be the ratio of the licorice extract: baeja extract: pine extract: turmeric extract = 4: 2: 1: 1. The present inventors have confirmed that when prepared with the blending ratio of Example 15, it has the highest preservability and optimum functionality.

Each concentration of the extract may be mixed in the sauce at a concentration of 50 to 200 mg/ml. More preferably, it may be included in a concentration of 100 mg/ml.

The extract may be included in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of a total of 100 parts by weight of roasted yellowtail sauce. More preferably, it may be included in 5 parts by weight. When a larger amount of the extract is contained than the corresponding part by weight, there is a concern that the taste of the original sauce may be impaired, and when the extract is contained less than the corresponding part by weight, the antibacterial ability may be reduced.

Hereinafter, a method of manufacturing a roasted yellowtail sauce according to an embodiment of the present invention will be described in detail.

<Experimental Example 1>

Spice source microbial monitoring

Microbial monitoring test was performed by setting the storage temperature (20°C, 30°C) in order to observe the changes of microorganisms during storage of various seasoning sauces with E.coli / Coliform dried film and general bacteria dried film (see Fig. 1).

As a result of the experiment, it was confirmed that the number of colonies of normal bacteria increased 4 to 14 times during the storage period compared to the number of colonies of the initial normal bacteria. In the case of the seasoning sauce, it was confirmed that the colony of general bacteria was slightly increased at 30°C rather than 20°C. In addition, gas was generated and the odor of decay was confirmed.

Based on these results, it is found that the main cause is the deterioration of the marketability (gas, odor, foreign matter) of salted fish due to the proliferation of general bacteria during the storage period of the seasoning sauce. In order to prevent the deterioration of marketability by such microorganisms, it is necessary to develop a natural antibacterial substance that can be consumed and improves palatability.

In addition, the distribution of low-salt seasoning sauce is different from the high-salt conditions. Nie, Bacillus cereus, and Yeosinia enterocolitic tea are more likely to be detected.

<Experimental Example 2>

Antimicrobial evaluation experiment for each extract

In this research team, an antibacterial activity test was performed using selected microorganisms Escherichia coli (E.coli, Gm-), Bacillus cereus (B. cereus, Gm+), Aspergillus orygae, etc., selected for screening of natural antibacterial materials.

The results are as shown in Table 1 below.

no. extract Staphylococcus aureus Enteritis vibrio Escherichia coli Total bacterial inhibition rate (%) One Grapefruit seeds - - - 31 2 Rosemary oil - - - 45 3 Natrotics - - - 33 4 Ecklonia - - - 30 5 Graviola - - - 47 6 green tea - - - 59 7 Eoseongcho - - - 66 8 Propolis - - - 34 9 Napri - - - 36 10 Cherry Blossom - - - 30 11 Self - - - 59 12 goldthread - - - 62 13 calamus - - - 54 14 Peony - - - 58 15 Songji - - - 72 16 licorice - - - 68 17 Turmeric - - - 78 18 gallnut - - - 81 19 No additives - - + 0

As shown in Table 1 above, in the negative control without extract, the total bacterial inhibition rate was 0%, whereas the experimental group treated with pine paper, licorice, turmeric or oleum extract was at least 68% and at most 81%.

As shown in FIGS. 3 and 4, it was confirmed that the antibacterial activity of licorice, turmeric, and ovary was excellent. (Songji extract result not shown)

<Example 1>

Yellow pollack was used for an average of about 30 cm and a weight of about 45 g. The fine bones of yellow pollack were removed and immersed in 1% NaCl solution for 20 seconds.

Soybean oil 8%, sesame oil 3.5%, salt 3%. Basic seasoning with a ratio of 12% spicy seeds, 11% red pepper powder, 4% sugar, green onion 6.5%, garlic 9.5%, ginger 3.5%, sake 2%, red pepper paste 4.5%, sorbitol 14.5%, starch syrup 14.5%, and water 13% Prepared.

Licorice was purchased in the medicine market in crushed state. In order to obtain a licorice hot water extract, it was extracted for 3 hours at 100°C with distilled water equivalent to 10 times the weight of the sample. The hot water extract was filtered through a filter paper and concentrated, and each concentrate was freeze-dried and powdered. Thereafter, the licorice hot water extract powder was dissolved in water at a concentration of 100 mg/ml and used.

The final seasoning was prepared by mixing 5 parts by weight of a licorice hot water extract of 100 mg/ml compared to 100 parts by weight of the basic seasoning above.

Thereafter, the final seasoning was applied with the same amount of seasoning to the belly portion of Hwangtae, and then baked by various roasting methods and vacuum-packed.

<Examples 2-4>

In the case of Example 2, instead of the hot water extract of licorice in the preparation method of <Example 1>, hot water extract of pine resin was added. The extraction method is the same as the method of <Example 1>.

In the case of Example 3, turmeric hot water extract was added instead of licorice hot water extract in the preparation method of <Example 1>. The extraction method is the same as the method of <Example 1>.

In the case of Example 4, instead of the hot water extract of licorice in the preparation method of <Example 1>, hot water extract of baeja was added. The extraction method is the same as the method of <Example 1>.

<Examples 5-8>

In the case of Example 5, in the preparation method of <Example 1>, a mixed extract obtained by mixing the hot water extract of licorice and the hot water extract of Debuli Obaeja in a ratio of 1:1 was treated.

That is, it was prepared by mixing 100 mg / ml of licorice and 5 parts by weight of hot water extract of Obaeja relative to 100 parts by weight of basic seasoning.

In the case of Example 6, in the preparation method of <Example 5>, the mixed extract was prepared by treating the mixture of licorice, Obaeja, and Songji hot water extract in a ratio of 1:1:1.

In the case of Example 7, in the preparation method of <Example 5>, the mixed extract was prepared by treating the mixture of licorice, ovary and turmeric hot water extracts in a ratio of 1:1:1.

In the case of Example 8, in the preparation method of <Example 5>, the mixed extract was prepared by treating the mixture of licorice, Obaeja, pine and turmeric hot water extracts in a ratio of 1:1:1:1.

division licorice gallnut Songji Turmeric Example 5 One One - - Example 6 One One One - Example 7 One One - One Example 8 One One One One

< Examples 9-15>

In the manufacturing method of <Example 5>, the ratio of the mixed extract was prepared as shown in Table 2 below, to prepare a seasoning sauce.

division licorice gallnut Songji Turmeric Example 9 One 2 - - Example 10 2 One - - Example 11 4 One - - Example 12 8 - One One Example 13 4 - One One Example 14 2 - One One Example 15 4 2 One One

<Comparative Example 1>

Comparative Example 1 was prepared without adding a separate natural extract in the preparation method of <Example 1>.

<Comparative Example 2>

A commercially-selling yellow-tae seasoned-grilled sauce product (Korea Sauce Co., Ltd.) was purchased at a mart.

<Experimental Example 3>

Microbial growth inhibition rate experiment according to treatment ratio

In order to evaluate the microbial growth inhibitory effect of B. baeja extract, the microbial growth inhibitory effect in E. coli and B. cereus was evaluated.

In the case of E.coli, it could be confirmed that the microbial inhibition rate increased as the treatment rate of the ovary extract increased. When the strain and the ovary extract were treated at a ratio of 1:1, a microbial inhibition rate of 83.2% was confirmed. In addition, it was confirmed that the antibacterial activity reached 99.7% when treated at a ratio of 1:4 (see FIG. 5).

As a result of the experiment, it was possible to confirm the inhibition of the growth of pathogenic microorganisms of the extracts of Obaeja, and the difference according to the extract treatment ratio was confirmed. It was also confirmed that Gram- and Gram+ showed high antibacterial activity.

Through this, the optimal blending ratio according to the content of each extract is to be constructed and evaluated as in Examples 1 to 15.

<Experimental Example 4>

Storage capacity evaluation

After storing the final seasonings prepared in the above Examples and Comparative Examples for 10 days at a storage temperature of 30°C, the degree of gas generation and the odor of decay were confirmed.

The degree of gas generation was visually checked for the degree of swelling of the storage pack. Severe swelling is indicated by +++, and those that have little change from the first are indicated by -.

Decay odor was measured using an odor meter (OMX-SRM). It can be judged that the higher the value, the more severe the odor.

The storage stability evaluation results are shown in Table 4 below.

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Gas generation + - + + - - Spoilage 25 22 23 17 19 20 division Example 7 Example 8 Example 9 Example 10 Example 11 Example 12 Gas generation - - - - - + Spoilage 20 19 15 16 17 18 division Example 13 Example 14 Example 15 Comparative Example 1 Comparative Example 2 Gas generation + + - +++ +++ Spoilage 16 16 13 83 86

Looking at Table 4 above, little or no gas was generated in the source prepared in the example. In addition, relatively very little odor was also identified. It is judged that the addition of natural extract, which is a natural microbial inhibitor, suppresses the generation of gas and prevents spoilage. On the other hand, in Comparative Examples 1 and 2, very much gas was generated, and the spoilage odor was measured above the values of 83 and 86. It seemed to be difficult to consume.

<Experimental Example 5>

Sensory test

A sensory test was conducted on the roasted yellowtail seasoned prepared in Preparation Example and Comparative Example. Jo et al. According to the method of (1998), the appearance, taste, smell, and texture of the product (5 = very good, 3 = neither good nor dislike, 1 = very bad) were selected by 5 panel personnel and examined by a 5-point scale method. .

Each value for the following sensory test items is a value obtained by dividing the total score of the sensory test staff by the number of sensory test staff and rounding it to the first decimal place. The higher the value in the sensory test item, the better the sensory performance.

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Organoleptic 14 14 13 13 15 16 division Example 7 Example 8 Example 9 Example 10 Example 11 Example 12 Organoleptic 15 14 15 16 15 16 division Example 13 Example 14 Example 15 Comparative Example 1 Comparative Example 2 Organoleptic 17 18 19 11 8

Looking at Table 5, it was found that the sauce prepared in the example had optimal functionality. In particular, the sensory evaluation score of Example 15 was evaluated the highest. For Comparative Examples 1 and 2, there was an opinion that the salty taste of salt was too strong and there was no flavor.

As described above, specific parts of the present invention have been described in detail, and it is obvious that these specific techniques are only preferred embodiments, and the scope of the present invention is not limited thereto for those of ordinary skill in the art. Accordingly, it will be said that the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (3)

delete Including pine resin extract, licorice extract, turmeric extract, and oyster extract,
The extract is a hot water extract,
Licorice extract: baeja extract: pine extract: turmeric extract = 4: 2: 1: 1 is mixed in a weight ratio,
The concentration of each extract is mixed at a concentration of 50 to 200 mg/ml,
Hwangtae seasoned grilled sauce, characterized in that it contains 0.1 to 10 parts by weight relative to the total 100 parts by weight of yellow tae seasoned grilled sauce. delete

Images