KR102238161B1 - Simplicity food with dried pacific herring, and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a simple herring gwamegi and a method for manufacturing the same, and more specifically, a herring fillet that has been separated from the flesh after removing the non-edible portion of herring is applied with a low-temperature aging sauce, aged at a low temperature, and then dried by a cold air drying method. By making herring guamegi, it has the advantage of minimizing nutrient loss while removing the fishy smell peculiar to herring, improving taste and flavor, and improving storage properties, and it is possible to process herring so that it can be consumed immediately without a separate cooking process. It relates to a convenient food herring guamegi and a method of manufacturing the same, which has the advantage of improving intake convenience.

Description

Convenience food herring guamegi and its manufacturing method {SIMPLICITY FOOD WITH DRIED PACIFIC HERRING, AND MANUFACTURING METHOD THEREOF}

The present invention relates to a simple herring gwamegi and a method for manufacturing the same, and more specifically, a herring fillet that has been separated from the flesh after removing the non-edible portion of herring is applied with a low-temperature aging sauce, aged at a low temperature, and then dried by a cold air drying method. By making herring guamegi, it has the advantage of minimizing nutrient loss while removing the fishy smell peculiar to herring, improving taste and flavor, and improving storage properties, and it is possible to process herring so that it can be consumed immediately without a separate cooking process. It relates to a convenient food herring guamegi and a method of manufacturing the same, which has the advantage of improving intake convenience.

In recent years, the value and preference for traditional foods, natural foods, and health foods are remarkably increasing as the level of dietary life continues to improve, food consumption increases, and quality is enhanced and diversified, thereby pursuing changes in dietary life.

In addition, increasing lifestyle diseases due to the rapid economic growth and frequent mad cow disease, swine cholera, bird flu from chickens and ducks are causing a tendency to be reluctant to eat high-quality protein, such as protein from land animals, while fish protein, which is a high-quality protein. (Uhei, N., Sumiko, K. and Kunitoshi, S.: Effect of Pacific saury (Cololabissaira) on serum cholesterol and component fatty acid in humans, Eiyogaku Zasshi, 48(5), 233 (1990)).

Recently, as the nutritional significance and physiological activity of polyunsaturated fatty acids are widely known, interest in red fish is increasing, and there have been many studies that it is better to increase the intake ratio of omega-3 fatty acids (Appel, LJ Dose suppiementation of diet with'fish). oil' reduce blood pressure.Arch.Int.Med.153: 1429-1439(1993)., Hibbeln,JR and Salem,N Dietary polyunsaturated fatty acid and depression: When cholesterol dose not satisfy.Am.J.Clin, Nutr. 54: 438-463 (1991)).

Herring is a Korean-type fish belonging to the herring family. It is a type of blue-blue fish with dark blue on the back and silver white on the belly. Since ancient times, it is a familiar fish caught in the coastal waters of Korea. Herring contains about 70% moisture, about 20% crude protein, a lot of crude fat containing polyunsaturated fatty acids such as EPA and DHA, and about 1% of the total of other carbohydrates and ash (National Rural Resources Development). Institute, 2011). Herring is one of the fishes that are used as a base ingredient in various dishes with these ingredients as they contain a large amount of healthy functional lipids and a large amount of low molecular weight soluble nitrogen (National Federation of Fisheries Coopera-tion and Suhyup Publishing, 2000).

In addition, herring is also the original ingredient for Guamegi, a winter delicacy in the East Coast region, but recently, as the catch of herring has decreased, guamegi has been mainly manufactured using saury (Naver Doosan Encyclopedia, Guamegi manufacturing, processing, and sales professionals. Research on Hyun-cheol Shim, Graduate School of Pukyong National University, Master's Thesis (2013)).

In the dictionary definition of Guamegi, it is defined as freezing and drying herring or saury several times. Gwamegi is said to be derived from the name of a shrub (貫目), meaning that the herring eyes are placed in a row and then threaded to dry. Guamegi is a food rich in high-quality fats, proteins, nucleic acids, vitamins, and minerals, and is known to have a high content of EPA and DHA, which are unsaturated fatty acids. These unsaturated fatty acids have vasodilating effects, platelet aggregation inhibitory effects, blood pressure lowering effects, and blood pressure. It is known to have physiological functions in preventing adult diseases such as lowering triglycerides, lowering low specific gravity cholesterol in blood, lowering high specific gravity triglycerides in blood, lowering blood viscosity, preventing myocardial infarction, and preventing cerebral infarction (Youngdae Cho, Jeongae Kim, Seunghee Oh Survey on the preference of saury and catfish of Pohang residents, Journal of the Korean Society of Food and Nutrition, Vol. 13, No. 3, 255~262 (2000)). In addition, the protein of Guamegi is high in essential amino acids such as aspartic acid, arginine, and methionine, which are substances that can detoxify hangovers. In addition, the amount of nucleic acid increases as it is manufactured by Guamegi, and these nucleic acids are known to play a role in preventing aging, deterioration of physical strength, weakening of bones, brain decline, and skin aging. Changes in major components of Daegu Hyosung Catholic University, Ph.D. dissertation (1996)).

These gwamegi have recently been widely consumed in the Gyeongbuk region, thanks to their unique taste and rich nutritional content, and their demand is increasing as it is known throughout the country.

Republic of Korea Patent Publication No. 10-2018-0130025 discloses a method for manufacturing guamegi using herb dill or basil, and a guamegi manufactured according to the method. In addition, Korean Patent Registration No. 10-0502249 discloses a method of manufacturing a functional gwamegi using parsley to reduce the fishy smell of gwamegi and remove toxicity due to the peculiar scent of gwamegi by absorbing fresh parsley juice into the meat quality of gwamegi. . In addition, Korean Patent Registration No. 10-0438353 is a hygienic manufacturing process that does not deteriorate during the distribution process, reduces the fishy smell of Guamegi, which has high quality and high nutritional value, and improves the savory taste of Guamegi to popularize Guamegi. In addition to being able to, at the same time, it discloses a method for producing a steamed Guamegi that can be consumed regardless of the season.

As described above, there are known techniques for various methods of manufacturing Guamegi, such as using various additives or natural extracts to impart functionality to Guamegi or to further improve taste, flavor, and storage, but it is not possible to properly remove fishy smell peculiar to fish or nutrition. There may be a loss of ingredients, and there are frequent cases where the organoleptic preference is impaired due to incompatibility with the additives.

Republic of Korea Patent Publication No. 10-2018-0130025 (2018.12.06.) Korean Patent Registration No. 10-0502249 (2005.07.11.) Korean Patent Registration No. 10-0438353 (2004.06.22.)

The present invention has been devised to solve the above-described problems and provide necessary technologies,

In the present invention, after removing the non-edible part of herring, the herring fillet is separated from the flesh by applying a low-temperature aging sauce, aging at low temperature, and drying the herring in a cold air drying method to prepare herring gwamegi, thereby removing the fishy smell peculiar to herring while nourishing. It has the advantage of minimizing loss, improving taste and flavor, and improving shelf life, and it is possible to process herring so that it can be eaten immediately without a separate cooking process, so that the convenience of consumption is improved. Its purpose is to provide a method.

As an embodiment of the present invention for achieving the above object,

An embodiment of the present invention is a herring pre-treatment step of splitting the body of herring and removing intestines, tails, heads and scales; Herring fillet manufacturing step of removing the bones of herring pretreated in the herring pretreatment step and separating the flesh separately to prepare herring fillet; A shell removing step of removing the shell after washing the herring fillet prepared in the herring fillet manufacturing step; A low-temperature aging step of adding a low-temperature aging source in a ratio of 80 to 120 parts by weight to 100 parts by weight of the herring fillet from which the skin has been removed in the peeling step and then aging in a refrigerator maintained at a temperature of 5°C or less; And a drying step of preparing herring guamegi by drying the herring fillet aged in the low-temperature aging step at a temperature of 13 to 17°C for 48 to 72 hours so that the water content of the herring fillet is 40% by weight or less. It provides a method of manufacturing a simple herring guamegi.

In the present invention, the low-temperature aging source is 15 to 19% by weight of sugar, 13 to 17% by weight of red pepper paste, 12 to 16% by weight of starch syrup, 15 to 19% by weight of soy sauce, 6 to 10% by weight of ketchup, 3 to 6 of oligosaccharides Wt%, hot chili sauce 4 to 8 wt%, capsaicin 1 to 5 wt%, ground garlic 1 to 5 wt%, chicken stock 1 to 3 wt%, chopped green pepper 1 to 3 wt%, tabasco pepper sauce 0.5 to 2 It is characterized in that the composition is mixed in a ratio of weight%, red pepper powder 1 to 3% by weight, oyster sauce 0.5 to 2% by weight, katsuobushi 0.1 to 1% by weight, and pepper powder 0.1 to 1% by weight.

In addition, the low-temperature aging sauce is 68 to 72% by weight of soy sauce, 5 to 9% by weight of sugar, 5 to 9% by weight of broth, 4 to 8% by weight of mash, 1 to 5% by weight of starch syrup, 1 to 3% by weight of katsuobushi , Chicken stock 1 to 3% by weight, capsaicin 0.5 to 1.5% by weight, chopped blueberry pepper 0.1 to 1% by weight, green tea powder 0.1 to 1% by weight, ginger powder 0.1 to 1% by weight, pepper powder 0.05 to 1% by weight and red pepper powder 0.05 It is characterized in that the composition is mixed in a ratio of to 1% by weight.

At this time, the broth contained in the low-temperature aging source is 95 to 99% by weight of water, 0.1 to 2% by weight of anchovies, 0.1 to 1.5% by weight of katsuobushi, 0.1 to 1.5% by weight of bukeo, 0.1 to 1.5% by weight of dried shiitake, and It is characterized in that the kelp is mixed in a ratio of 0.05 to 1% by weight, heated to extract hot water, and then filtered to obtain a liquid broth.

Another embodiment of the present invention provides a simple herring guamegi, characterized in that it is produced by the above method.

Herring guamegi prepared according to an embodiment of the present invention, after removing the non-edible portion of herring, apply a low-temperature aging sauce to the herring fillet, which has been separately separated, and then aged at low temperature and dried in a cold air drying method. By manufacturing, there is an advantage of minimizing nutrient loss while removing the fishy smell peculiar to herring, improving taste and flavor, and improving storage properties.

In addition, the convenience food herring guamegi manufactured according to an embodiment of the present invention has the advantage of enhancing convenience in consumption because the herring can be processed to be easily ingested immediately without a separate cooking process.

1 is a flow chart showing a method of manufacturing a simple herring guamegi according to an embodiment of the present invention in step steps.
2 is a graph showing the results of measuring the moisture content of herring by drying time.
3 is a graph showing the results of measuring the chromaticity of the herring raw material and the herring by drying time.
4 is a graph showing the results of measuring the hardness of the herring raw material and the drying time of herring.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily implement the present invention. Embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art. Accordingly, embodiments of the present invention may be modified into various other forms, and the scope of the present invention is not limited to the embodiments described below.

Throughout the specification of the present invention, when a certain part includes a certain component, it means that other components may be further included rather than excluding other components unless specifically stated to the contrary.

Throughout the specification of the present invention, when a step is positioned “on” or “before” another step, it is not only the case that a step is in a direct time series relationship with the other step, but also the mixing step after each step and Likewise, the order of the two steps can contain the same rights as in the case of an indirect time-series relationship that can change the time-series order.

The terms "about", "substantially", etc. of the degree used throughout the specification of the present invention are used at or close to the numerical value when a manufacturing and material tolerance specific to the stated meaning is presented, and the present invention To aid in understanding of, accurate or absolute figures are used to prevent unreasonable use of the stated disclosure by unscrupulous infringers. As used throughout the specification of the present application, the term "step (to)" or "step of" does not mean "step for".

The present invention relates to a simple herring gwamegi and a method for manufacturing the same, wherein the method for preparing a simple herring gwamegi according to the present invention includes a herring pre-treatment step (S ₁₀₀ ), a herring fillet production step (S ₂₀₀ ), a shell removal step (S ₃₀₀ ), It may include a low temperature aging step (S ₄₀₀ ) and a drying step (S ₅₀₀ ).

Hereinafter, a method for producing a simple herring guamegi according to an embodiment of the present invention will be described in detail. Convenience food herring guamegi (hereinafter, also referred to as “gwamegi” or “herring gwamegi”) according to an embodiment of the present invention may be more clearly understood by a manufacturing method described later.

1 is a flow chart showing a method of manufacturing a simple herring guamegi according to an embodiment of the present invention in step steps.

First, it is possible to perform the herring pre-processing step (S ₁₀₀ ).

_{Herring pre-treatment step (S 100} ) of removing the internal organs, tail, head and scales may be performed on the body part of the herring.

_{After washing herring several times in clean water, the herring pretreatment step (S 100} ) is performed to remove the body part and cleanly remove non-edible parts such as the intestines, tail, head, and scales.

Next, it is possible to perform the herring fillet manufacturing step (S ₂₀₀ ).

_{The herring fillet manufacturing step (S 200} ) of preparing herring fillet by removing the bones of the herring pretreated in the herring pretreatment step (S ₁₀₀ ) and separating the flesh may be performed.

In the present invention, by removing the bones of the herring from which the non-edible part has been removed, and manufacturing the herring fillet by separating the flesh, it is easy to dry and process the herring containing a little bit of non-edible part so that it can be consumed more conveniently. The purpose.

Next, it is possible to perform the peel removal step (S ₃₀₀ ).

After washing the herring fillet prepared in the herring fillet manufacturing step (S ₂₀₀ ), a shell removing step (S ₃₀₀ ) of removing the skin may be performed.

In the present invention, the fishy smell peculiar to herring is efficiently removed by removing the skin containing a large amount of oil and then performing a low-temperature aging and drying process, and at the same time, the quality of the finally produced herring guwamegi is improved, and a later low-temperature aging step (S ₄₀₀ ) to make the sauce for low temperature aging can be efficiently absorbed into the inside of herring, so that the purpose of producing herring Guamegi with excellent taste and flavor.

Although not limited thereto, after the peel removal step (S _{300 ), an oblique slicing step (S 310} ) of diagonally slicing the herring fillet from which the skin has been removed may be additionally performed.

Next, it is possible to perform the low-temperature aging step (S ₄₀₀ ).

A low-temperature aging step of adding a low-temperature aging source in a ratio of 80 to 120 parts by weight to 100 parts by weight of the herring fillet from which the skin has been removed in the skin removal step (S _{300) and then aging in a refrigerator maintained at a temperature of 5°C or less} (S ₄₀₀ ) can be performed.

In the present invention, an appropriate amount of low-temperature aging sauce is added to the surface of the herring fillet from which the skin has been removed, followed by low-temperature aging to remove the fishy smell peculiar to herring. It has the advantage of enhancing the taste and flavor of the herring guamegi itself.

According to an embodiment of the present invention, it is preferable to add a low-temperature aging source in a ratio of 80 to 120 parts by weight with respect to 100 parts by weight of herring fillet from which the skin has been removed, and at a low temperature for 100 parts by weight of the herring fillet from which the skin has been removed. Most preferably, the aging sauce is added in a proportion of 100 parts by weight.

Although not limited thereto, in the low-temperature aging step (S ₄₀₀ ) of the present invention, after adding an appropriate amount of low-temperature aging source so that the low-temperature aging source is evenly applied to the surface of the herring fillet, it is maintained at a temperature of 5°C or less. It is preferable to age in the refrigerator for 12 to 72 hours. This means that if the herring fillet with the low-temperature aging sauce is aged for less than 12 hours in the refrigerator, the low-temperature aging source is not sufficiently absorbed into the herring, so that the fishy smell peculiar to herring is not effectively removed, and the finally produced herring guwamegi. In the case of aging herring fillet with a low-temperature aging sauce for more than 72 hours in the refrigerator for more than 72 hours, the chewy texture inherent to herring guamegi decreases and production efficiency This is because there is a possibility that this may decrease.

In the low-temperature aging step (S ₄₀₀ ) of the present invention, two types of low-temperature aging sources can be used.

According to an embodiment of the present invention, the low- _{temperature aging source used in the low-temperature aging step (S 400} ) is 15 to 19% by weight of sugar, 13 to 17% by weight of red pepper paste, 12 to 16% by weight of starch syrup, and 15 to 15% by weight of soy sauce. 19 wt%, ketchup 6 to 10 wt%, oligosaccharide 3 to 6 wt%, hot chili sauce 4 to 8 wt%, capsaicin 1 to 5 wt%, ground garlic 1 to 5 wt%, chicken stock 1 to 3 wt%, In a ratio of 1 to 3% by weight of chopped green pepper, 0.5 to 2% by weight of tabasco pepper sauce, 1 to 3% by weight of red pepper powder, 0.5 to 2% by weight of oyster sauce, 0.1 to 1% by weight of katsuobushi, and 0.1 to 1% by weight of black pepper powder It may be characterized in that the composition is mixed.

Although not limited thereto, the low- _{temperature aging source used in the low-temperature aging step (S 400} ) is 17.56% by weight of sugar, 15.61% by weight of red pepper paste, 14.24% by weight of starch syrup, 17.46% by weight of soy sauce, 8.39% by weight of ketchup, and 4.10 of oligosaccharides. % By weight, hot chili sauce 6.05% by weight, capsaicin 3.61% by weight, ground garlic 2.93% by weight, chicken stock 2.05% by weight, chopped cheongyang pepper 2.05% by weight, tabasco pepper sauce 1.56% by weight, red pepper powder 2.34% by weight, oyster sauce 1.17% by weight %, 0.59% by weight of katsuobushi, and 0.29% by weight of black pepper powder are most preferred.

In addition, according to an embodiment of the present invention, the low- _{temperature aging source used in the low-temperature aging step (S 400} ) is 68 to 72% by weight of soy sauce, 5 to 9% by weight of sugar, 5 to 9% by weight of broth, and taste sake 4 to 8% by weight, 1 to 5% by weight of starch syrup, 1 to 3% by weight of katsuobushi, 1 to 3% by weight of chicken stock, 0.5 to 1.5% by weight of capsaicin, 0.1 to 1% by weight of chopped green pepper, 0.1 to 1 of green tea powder It may be characterized in that the composition is mixed in a ratio of weight%, ginger powder 0.1 to 1% by weight, pepper powder 0.05 to 1% by weight, and red pepper powder 0.05 to 1% by weight.

Although not limited thereto, the low- _{temperature aging source used in the low-temperature aging step (S 400} ) is 68 to 72% by weight of soy sauce, 5 to 9% by weight of sugar, 5 to 9% by weight of broth, and 4 to 8% by weight of mastic , Starch syrup 1 to 5% by weight, katsuobushi 1 to 3% by weight, chicken stock 1 to 3% by weight, capsaicin 0.5 to 1.5% by weight, chopped green pepper 0.1 to 1% by weight, green tea powder 0.1 to 1% by weight, ginger powder It may be characterized in that it is prepared by mixing at a ratio of 0.1 to 1% by weight, 0.05 to 1% by weight of pepper powder, and 0.05 to 1% by weight of red pepper powder and then boiling for 7 to 9 minutes over medium heat.

Although not limited thereto, the low- _{temperature aging sauce used in the low-temperature aging step (S 400} ) is 70.07 wt% soy sauce, 7.09 wt% sugar, 7.00 wt% broth, 6.91 wt% taste sake, 3.37 wt% starch syrup, katsuobushi 1.86% by weight, chicken stock 1.33% by weight, capsaicin 0.97% by weight, chopped cheongyang pepper 0.48% by weight, green tea powder 0.35% by weight, ginger powder 0.29% by weight, black pepper powder 0.18% by weight and red pepper powder 0.11% by weight mixture It is most preferred.

That is, the low- _{temperature aging source used in the low-temperature aging step (S 400} ) is 70.07% by weight of soy sauce, 7.09% by weight of sugar, 7.00% by weight of broth, 6.91% by weight of taste sake, 3.37% by weight of starch syrup, 1.86% by weight of katsuobushi, Chicken stock 1.33% by weight, capsaicin 0.97% by weight, chopped cheongyang pepper 0.48% by weight, green tea powder 0.35% by weight, ginger powder 0.29% by weight, pepper powder 0.18% by weight and red pepper powder after mixing in a ratio of 0.11% by weight 7 to 9 over medium heat Most preferably, it is prepared by boiling for a minute.

In addition, according to an embodiment of the present invention, the _{broth contained in the low-temperature aging source used in the low-temperature aging step (S 400} ) is 95 to 99% by weight of water, 0.1 to 2% by weight of anchovies, 0.1 to 0.1 to 2% by weight of anchovy 1.5% by weight, 0.1 to 1.5% by weight of northern fish, 0.1 to 1.5% by weight of dried shiitake, and 0.05 to 1% by weight of kelp are mixed and heated to extract hot water, and then the solid is filtered to produce a liquid broth. I can.

Although not limited thereto, the _{broth included in the low-temperature aging source used in the low-temperature aging step (S 400} ) is 95 to 99% by weight of water, 0.1 to 2% by weight of anchovies, 0.1 to 1.5% by weight of katsuobushi, bukeo After mixing in a ratio of 0.1 to 1.5% by weight, dried shiitake mushrooms, 0.1 to 1.5% by weight, and 0.05 to 1% by weight of sea tangle, it is heated over low heat for 50 to 70 minutes to extract hot water, and then the solid is filtered to prepare a liquid broth. It can be characterized.

Although not limited thereto, _{the broth contained in the low-temperature aging source used in the low-temperature aging step (S 400} ) is 97.80% by weight of water, 0.80% by weight of anchovies, 0.40% by weight of katsuobushi, 0.40% by weight of northern fish, and dried shiitake mushrooms. Most preferably, the mixture is mixed at a ratio of 0.40% by weight and 0.20% by weight of kelp, heated to extract hot water, and then filtered the solid to prepare a liquid broth.

That is, the broth contained in the low-temperature aging source used in the low-temperature aging step (S ₄₀₀ ) is 97.80% by weight of water, 0.80% by weight of anchovies, 0.40% by weight of katsuobushi, 0.40% by weight of northern fish, 0.40% by weight of dried shiitake mushrooms. And after mixing in a ratio of 0.20% by weight of kelp, heated for 50 to 70 minutes over low heat to extract hot water, and then filtered the solid material to prepare a liquid broth is most preferred.

Therefore, in the low-temperature aging step (S ₄₀₀ ), one of two types of low-temperature aging sauce is applied to the surface of the herring fillet from which the skin has been removed, but 80 parts by weight of the herring fillet from which the skin has been removed are used. It is most preferably added in a proportion of to 120 parts by weight and aged in a refrigerator maintained at a temperature of 5°C or less.

Next, the drying step can be performed (S ₅₀₀ ).

The drying step of preparing herring guamegi by drying the herring fillet aged in the low temperature aging step (S ₄₀₀ ) at a temperature of 13 to 17°C for 48 to 72 hours so that the moisture content of the herring fillet is 40% by weight or less (S ₅₀₀ ) Can be performed.

In the present invention, it is an object of the present invention to prepare a herring guamegi having an excellent texture by drying the aged herring fillet at an appropriate temperature for an appropriate time using a cold air dryer.

Accordingly, in the drying step (S ₅₀₀ ), it is preferable to dry the aged herring fillet at a temperature of 13 to 17° C. for 48 to 72 hours. If the herring fillet is dried for less than 48 hours at a temperature of less than 13℃ for less than 48 hours, the herring fillet is not effectively dried and the chewy texture is felt insufficient, which may result in a problem that the consumer's preference for the texture is reduced. This is because, when the herring fillet is dried for a time exceeding 72 hours at a temperature exceeding 17° C., a hard texture may be felt as the moisture of the herring fillet is removed excessively, and the quality of herring guamegi may be degraded.

Therefore, in the drying step (S ₅₀₀ ), it is preferable to adjust the moisture content to be 40% by weight or less so that the finally prepared herring guamegi can exhibit an optimal texture, and accordingly, the aged herring fillet is 13 to 17°C. It is most preferred to dry for 48 to 72 hours at a temperature of.

This is to limit the process conditions such as drying temperature and drying time in consideration of the quality of the finally produced herring guamegi, and the drying temperature in the drying step (S ₅₀₀ ) during the process of manufacturing the herring guamegi according to an embodiment of the present invention. And specifically limiting the process conditions such as drying time is the content set based on the results of the [water content measurement experiment (Example 3)], which can be more clearly understood by Example 3 below.

Although not limited thereto, after the drying step (S ₅₀₀ ), after vacuum-packing the herring gwamegi, a packaging and storage step (S ₆₀₀ ) of storing in a refrigerator maintained at a temperature of 5° C. or less is further included. can do.

The finally prepared herring guamegi is inserted into a vacuum packaging paper having an oxygen permeability of about 2% or less, and then packaged in a vacuum state using a vacuum packaging machine. Packaged herring guamegi may be passed through a metal detector to check whether metal is detected, then stored in a refrigerator maintained at a temperature of 5°C or lower, and distributed and sold in a refrigerated state.

Hereinafter, a water content measurement experiment, a constituent amino acid measurement experiment, a free amino acid measurement experiment, a chromaticity measurement experiment, a hardness measurement experiment, a measurement experiment of nine major nutrients and a heavy metal, a yellow grape phase for the herring guamegi prepared according to an embodiment of the present invention. Coli and Escherichia coli were subjected to quantitative analysis experiments, sulfur dioxide measurement experiments, and histamine analysis experiments. Convenience food herring guamegi according to an embodiment of the present invention may be more clearly understood through an experiment to be described later.

Preparation of simple herring guamegi according to an embodiment of the present invention (1)

1. Herring pre-treatment step (S ₁₀₀ ) : Split the herring body and remove the intestines, tail, head and scales.

2. Herring fillet manufacturing step (S ₂₀₀ ) : The herring fillet is prepared by removing the bones of the pretreated herring and separating the flesh separately.

3. Peel removal step (S ₃₀₀ ) : After washing the herring fillet, the husk is removed.

4. Low-temperature aging step (S ₄₀₀ ) : After adding the low-temperature aging sauce in a ratio of 100 parts by weight to 100 parts by weight of herring fillet so that the low-temperature aging sauce can be evenly applied on the surface of the herring fillet from which the skin has been removed, 5℃ It is aged in a refrigerator maintained at the temperature below.

At this time, the sauce for low temperature aging is sugar 17.56% by weight, red pepper paste 15.61% by weight, starch syrup 14.24% by weight, soy sauce 17.46% by weight, ketchup 8.39% by weight, oligosaccharide 4.10% by weight, hot chili sauce 6.05% by weight, capsaicin 3.61% by weight, liver Garlic 2.93% by weight, chicken stock 2.05% by weight, chopped cheongyang pepper 2.05% by weight, Tabasco pepper sauce 1.56% by weight, red pepper powder 2.34% by weight, oyster sauce 1.17% by weight, katsuobushi 0.59% by weight, and black pepper powder mixed in a ratio of 0.29% by weight Use what has been prepared.

5. Drying step (S ₅₀₀ ) : The herring fillet is dried so that the moisture content is 40% by weight or less for 48 hours at a temperature of 15°C using a cold air dryer to prepare herring guamegi.

6. Packaging and storage step (S ₆₀₀ ) : The prepared herring guamegi is placed in a vacuum bag, vacuum-packed, and stored in a refrigerator maintained at a temperature of 5℃ or less.

Preparation of simple herring guamegi according to an embodiment of the present invention (2)

1. Herring pre-treatment step (S ₁₀₀ ) : Split the herring body and remove the intestines, tail, head and scales.

2. Herring fillet manufacturing step (S ₂₀₀ ) : The herring fillet is prepared by removing the bones of the pretreated herring and separating the flesh separately.

3. Peel removal step (S ₃₀₀ ) : After washing the herring fillet, the husk is removed.

4. Low-temperature aging step (S ₄₀₀ ) : After adding the low-temperature aging sauce in a ratio of 100 parts by weight to 100 parts by weight of herring fillet so that the low-temperature aging sauce can be evenly applied on the surface of the herring fillet from which the skin has been removed, 5℃ It is aged in a refrigerator maintained at the temperature below.

At this time, the low-temperature aging sauce is 70.07% by weight of soy sauce, 7.09% by weight of sugar, 7.00% by weight of broth, 6.91% by weight of taste sake, 3.37% by weight of starch syrup, 1.86% by weight of katsuobushi, 1.33% by weight of chicken stock, 0.97% by weight of capsaicin, minced Cheongyang pepper 0.48% by weight, green tea powder 0.35% by weight, ginger powder 0.29% by weight, black pepper powder 0.18% by weight, and red pepper powder 0.11% by weight are mixed in a ratio to use the composition.

In addition, the broth contained in the low-temperature aging source is mixed in a ratio of 97.80% by weight of water, 0.80% by weight of anchovies, 0.40% by weight of katsuobushi, 0.40% by weight of northern fish, 0.40% by weight of dried shiitake and 0.20% by weight of kelp, and After heating and hot water extraction, the solids are filtered and prepared as liquid broth.

5. Drying step (S ₅₀₀ ) : The herring fillet is dried so that the moisture content is 40% by weight or less for 48 hours at a temperature of 15°C using a cold air dryer to prepare herring guamegi.

6. Packaging and storage step (S ₆₀₀ ) : The prepared herring guamegi is placed in a vacuum bag, vacuum-packed, and stored in a refrigerator maintained at a temperature of 5℃ or less.

Moisture content measurement experiment

In the process of manufacturing the simple herring guamegi according to an embodiment of the present invention, _{in order to establish the optimum process conditions of the drying step (S 500} ), the moisture content of herring according to the drying temperature and drying time is measured and compared as follows. I did.

In the process of drying the herring in the biological state that has been washed by halving, take out 3 fillets each from the cold air dryer every 12 hours, collect 1 g of the thickest part of the body, and measure the moisture content (MB-90, OHAUS, Pine Brook, New Jersey, USA) was used to measure the moisture content at 150°C. The results of measuring the moisture content of herring by drying time are shown in the graph of FIG. 2 below.

Constituent amino acid measurement experiment

Herring samples include raw herring, commercial herring guamegi, and simple herring guamegi according to an embodiment of the present invention, but using the simple type herring guamegi prepared by variously setting process conditions such as drying temperature of the drying _{step (S 500 ).} Thus, an experiment for measuring the constituent amino acids was carried out. Sealed by adding 6N HCl to 50 mg of lyophilized herring sample. After the sealed sample was hydrolyzed at 110° C. for 24 hours, the sealing was released and heat was applied at 80° C. for 24 hours to dry. Depending on the concentration of the dried sample, it was diluted with 0.02N HCl, filtered through a 0.45 μm filter, and injected into an automatic amino acid analyzer to measure the constituent amino acids. Analysis conditions are shown in Table 1 below, and the analysis results are shown in Table 2 below.

Column Ion exchange Pump Pressure 0~19.6Mpa Flow Rate 0.05~0.99ml/min Auto sampler 200vials Injection Volume 1~100µl Reaction Unit Reaction Column(135℃) Detector Wavelength 570 nm. 440nm

(Mg/g) amino acids Herring raw material Convenience Meal Herring Guamegi Commercial herring
Guamegi 15℃/48h 18℃/48h 21℃/48h 24℃/48h aspartic acid 11.807 33.505 21.926 35.409 34.083 35.956 threonine 6.043 17.401 11.119 18.086 17.470 18.266 serine 5.111 13.553 8.951 14.477 13.873 14.900 glutamic acid 16.682 45.039 30.333 48.087 46.261 48.806 glycine 5.887 17.539 11.353 19.114 18.096 19.358 alanine 7.847 23.325 15.102 25.024 24.108 24.784 cystine 1.294 5.062 3.062 5.530 5.264 5.519 valine 6.387 18.532 11.550 19.602 18.712 19.432 methionine 2.781 10.630 5.793 11.099 10.722 10.980 isoleucine 5.627 16.395 10.238 17.364 16.716 17.303 leucine 11.195 33.027 20.691 34.725 33.483 35.033 tyrosine 4.522 14.819 9.352 15.688 15.113 16.121 phenylalanine 5.608 16.494 10.240 17.346 16.806 17.379 lysine 12.559 35.788 23.512 37.855 36.700 37.751 ammonia 1.709 4.281 3.006 4.569 4.418 4.737 histidine 4.150 12.016 7.123 11.923 11.511 10.744 arginine 7.703 23.038 14.586 24.642 23.404 24.997 proline 11.187 30.181 20.032 32.453 31.226 33.060 Herring raw material Convenience Meal Herring Guamegi Commercial herring
Guamegi 15℃/48h 18℃/48h 21℃/48h 24℃/48h total amino acid 126.390 366.344 234.961 388.424 373.546 390.390 ND=Not Detected

Free amino acid measurement experiment

Herring samples include raw herring, commercial herring guamegi, and simple herring guamegi according to an embodiment of the present invention, but using the simple type herring guamegi prepared by variously setting process conditions such as drying temperature of the drying _{step (S 500 ).} Thus, a constitutive amino acid measurement experiment was conducted. After homogenization by adding 5% trichloroacetic acid to 0.1 g of freeze-dried herring sample, centrifugation at 10,000 rpm for 10 minutes using a centrifuge to collect the supernatant. The collected supernatant was filtered using a 0.45 μm filter and then injected into an automatic amino acid analyzer to measure free amino acids. Analysis conditions are the same as in Table 1 of Example 4, and the analysis results are shown in Table 3 below.

(Mg/g) free
amino acids Herring raw material Convenience Meal Herring Guamegi Commercial herring
Guamegi 15℃/48h 18℃/48h 21℃/48h 24℃/48h phosphoserine 0.030 0.178 0.089 0.137 0.114 0.077 taurine ND 4.977 ND 4.430 4.874 4.451 phospho ethanol amine ND ND 0.404 ND ND ND urea ND 0.496 ND ND ND 0.591 aspartic acid 0.017 0.086 0.105 0.058 0.130 0.067 threonine 0.465 0.710 0.313 0.329 0.466 0.239 serine 2.707 0.590 1.760 0.552 0.640 0.548 glutamic acid 0.436 0.186 0.328 0.445 0.713 0.233 sarcosine ND 0.069 ND 0.046 0.022 0.043 α-amino adipic acid ND 0.039 ND 0.021 ND 0.057 glycine 0.308 0.923 0.244 0.643 1.236 0.703 alanine 0.361 1.800 0.315 1.984 2.411 1.407 citrulline ND ND ND ND ND ND α-amino-n-butyric acid ND 0.016 ND 0.006 0.010 0.011 valine 1.154 0.750 1.091 0.394 0.484 0.235 cystine ND 0.063 0.753 ND ND 0.027 methionine ND 0.243 0.622 0.178 0.229 0.161 cystathionine ND 0.018 ND 0.013 ND ND isoleucine 0.010 0.477 2.890 0.215 0.253 0.127 leucine 1.881 0.683 2.024 0.383 0.435 0.233 tyrosine ND 0.183 0.555 0.215 0.250 0.154 phenylalanine 0.527 0.180 0.539 0.213 0.238 0.128 β-alanine ND 0.028 ND 0.022 0.020 0.020 β-amino isobutyric acid ND 0.031 ND 0.031 ND 0.015 γ-amino-n-butyric acid 0.032 0.067 ND 0.044 0.032 0.081 ethanol amine ND 0.134 0.220 0.127 0.171 0.229 ammonia 0.508 0.165 0.516 0.174 0.186 0.268 hydroxylysine ND 0.036 ND 0.019 0.025 0.032 ornithine ND 1.338 ND 1.644 1.781 0.504 lysine 0.358 2.335 0.399 2.426 3.008 2.423 1-methylhistidine ND ND ND ND ND ND histidine 0.288 3.164 0.813 2.113 2.670 1.401 3-methylhistidine ND 0.008 ND 0.006 ND ND anserine ND 0.495 ND 0.283 0.704 2.970 carnosine ND ND ND ND ND 0.015 arginine 4.854 0.179 4.616 0.181 0.212 0.142 hydroxy proline ND 0.005 ND ND 0.006 0.006 proline 1.051 0.571 0.989 0.264 0.356 0.222 Herring raw material Convenience Meal Herring Guamegi Commercial herring
Guamegi 15℃/48h 18℃/48h 21℃/48h 24℃/48h total free
amino acid 14.480 21.057 19.070 17.423 21.490 17.552 ND=Not Detected

Chromaticity measurement experiment

The original herring and the color of herring by drying time were measured. The color difference was averaged by measuring the head, body, and tail of the herring three times using a CS-580 color difference meter (CHN spec, Jiagan District, Hangzhou City, China). The chromaticity of the white plate was L: 89.62, a: -1.09, b: 1.53, and the analysis results are shown in FIG. 3 below. Commercially available herring guamegi is labeled as ‘commercial pidegi.’

Hardness measurement experiment

The raw herring and the hardness of herring were measured by drying time. For hardness, the average value was obtained by measuring the body of the herring three times using a FRTS texture analyzer (IMADA, Toyohashi, Aichi, Japan). The analysis results are shown in FIG. 4 below, and commercial herring guamegi are indicated as “commercial pidegi”.

Nine major nutrients and heavy metal measurement experiment

As a herring sample, an experiment was conducted to measure 9 major nutrients and heavy metals using the simple herring Guamegi and herring raw materials according to an embodiment of the present invention prepared in Example 1 above.

Crude protein quantification method

Crude protein quantification was measured by the Kjeldahl method according to AOAC. The collected herring sample was taken in a Kjeldahl digestion tube and titrated with 0.1N NaOH solution using a Kjeldahl (Foss, Sweden) apparatus, and the content of crude protein was calculated by multiplying by a nitrogen coefficient (6.25).

Crude fat determination

Crude fat was measured by the Soxhlet method. In other words, put about 5g of herring sample in a cylindrical filter paper, cover the top of the sample with cotton wool, put it in an extraction tube, and fill it with ether in a water bath, extract it in a water bath at 60℃ for 8 to 16 hours, blow out the ether in the water, and measure the weight of fat. I did.

Quantification of viewed minutes

As for ash, in accordance with AOAC, take a certain amount of sample in a crucible with known constant weight by direct incineration method, incinerate for 5-6 hours in an incinerator at 550~600℃, cool in a desiccator for a certain period of time, and obtain the constant weight before and after incineration. The inquiry quantity was calculated as.

Carbohydrate quantification

The whole herring sample was 100%, and water, crude protein, crude fat, and ash content (%) were subtracted as carbohydrates content (%).

Fatty acid composition analysis

The sample (herring sample) was homogenized prior to fat extraction. The homogenized sample was accurately weighed in an amount containing about 100-200 mg of fat, placed in a Mojonnier tube, and about 100 mg of pyrogallol was added, and then 2 ml of an internal standard solution was added. Put the boiled side into the mazonier tube, add 2 ml of ethanol, and mix until the whole sample is well mixed. 10 ml of 8.3M hydrochloric acid solution was added and mixed. After sealing the stopper of the mazonier tube with a rubber band or Teflon tape, it was disassembled for 40 minutes while stirring at an appropriate speed in a water bath of 70 to 80°C. It was mixed with a stirrer every 10 minutes so that the particles adhering to the wall of the mazonier tube could be well mixed. After decomposition, ethanol was added and filled, followed by gentle mixing. 25 ml of diethyl ether was added to the prepared decomposition product of the mazonier tube, a stopper was added, and the mixture was shaken for 5 minutes to extract. The stopper was washed with an ether mixed extraction solvent, 25 ml of anhydrous petroleum ether was added, extracted with shaking for 5 minutes, and centrifuged for 5 minutes at 600 rpm. After washing the stopper with an ether mixed extraction solvent, separating the ether layer in a 150 ml beaker, and slowly evaporating the ether in a 35-40° C. water bath using nitrogen to evaporate. After dissolving the fat extracted with 2~3ml chloroform and 2~3ml diethyl ether and transferring it to a 15ml test tube, nitrogen was concentrated in a 40℃ water bath, and 2.0ml 7% trifluoroboranemethanol solution and 1.0ml toluene were added. . It was well sealed with a Teflon/silicone stopper, heated in an oven at 100° C. for 45 minutes, and then cooled to room temperature. 5.0 ml of distilled water, 1.0 ml of hexane and about 1.0 g of anhydrous sodium sulfate were added and then shaken to stand. The separated supernatant was taken, put into another vial containing about 1.0 g of anhydrous sodium sulfate, and dehydrated, and then used as a test solution. Analysis conditions for analyzing the fatty acid composition are shown in Table 4 below.

Items Conditions Instrument Shimadzu GC2010 Column SP-2560(100m×0.25㎜) Carrier gas N ₂ Detector FID Flow rate 1(ml/min) Injection temp. 210℃ Column temp. 100℃ for 1min, 2℃/min(Rate), 245℃ for 9min Detector temp. 250℃ Injection volume 1 μl

Quantification per free

For the content of sugar, about 5 g of a sample was precisely weighed in a 50 ml volumetric flask, dissolved in 25 ml of water, and then filled up to 50 ml with acetonitrile and filtered through a 0.45µl membrane filter as a test solution.

Precisely weigh 0.1g of Fructose, Glucose, Sucrose, Maltose, and Lactose standard products (Sigma, USA) into a 100 ml volumetric flask, dissolve with 50 ml of water, fill up to 100 ml with acetonitrile, dilute and use as a standard solution. I did. The sugar content in the sample was analyzed using HPLC under the analysis conditions shown in Table 5 below.

Items Conditions Instrument Waters, USA (Empower system) Column 250㎜×4.6㎜, Polyamine Ⅱ(YMC Pack) Detector RI Mobile phase Water: Acetonitrile (20:70, v/v) Injection volume 20µl Flow rate 1.0ml/min Column temp 35℃

Cholesterol quantification

Saponification process: Approximately 2 g of a sample (herring sample) was precisely weighed and taken into an Erlenmeyer flask. At this time, the sample amount was adjusted so that the amount of fat in the sample was less than 1g. The magnetic rod was placed in an Erlenmeyer flask, and 40 ml of 95% ethanol and 8 ml of 50% potassium hydroxide solution were added. A condenser was installed and heated while stirring using a magnetic stirrer-heater and refluxed for 70±10 minutes. For saponification, when the sample was continuously observed and lumps were formed, the test solution was stirred by adding 50% potassium hydroxide solution while dispersing or stirring with a glass rod. When reflux was completed, the heater was turned off, and 60 ml of 95% ethanol was added through the top of the condenser during stirring. After about 15 minutes, the condenser was removed from the flask, the flask was capped, cooled to room temperature, and the test solution was stabilized for 24 hours.

Extraction: While stirring the test solution after saponification, 100 ml of toluene was added, a stopper was added, and the mixture was stirred for at least 30 seconds. This was transferred to a 500 ml separatory filter without washing, and then 110ml 1M potassium hydroxide solution was added to the separatory filter and shaken vigorously for 10 seconds to stand still, and the separated lower layer was discarded. 40ml 0.5M potassium hydroxide solution was added to the separatory filter, the separatory filter was turned over, and the contents were slowly mixed for 10 seconds to create a vortex, and allowed to stand to discard the separated lower layer. The toluene layer was washed slowly with 40 ml of distilled water, washed with water, and allowed to stand. The separated lower layer was discarded and the washing process was repeated three or more times. At this time, the more intense the washing process was repeated, the more intense it was shaken. The washing process was continued until the toluene layer appeared clear. Toluene washed with glass wool and a glass funnel filled with about 20 g of anhydrous sodium sulfate was poured into an Erlenmeyer flask filled with about 2 g of anhydrous sodium sulfate, followed by dehydration. The Erlenmeyer flask was capped, stirred, mixed, and left to stand for 15 minutes or more. 25 ml of the extracted toluene layer was taken into a 125 ml round flask with a flat bottom, concentrated under reduced pressure at 40±3° C., evaporated to dryness, and about 3 ml of acetone was added to the residue, followed by concentration under reduced pressure to completely dry.

Derivatization: Take 1.0 ml of the standard solution and the above test solution into a 15 ml centrifuge tube, add 0.2 ml hexamethyldisilane to each centrifuge tube, add 0.1 ml trimethylchlorosilane, close the cap, and stir vigorously for 30 seconds. Mixed and allowed to stand for 15 minutes. After adding 1.0 ml 5α-Cholestane internal standard solution and 10 ml of distilled water to each centrifuge tube, the cap was closed, stirred vigorously for 30 seconds, and centrifuged for 2 minutes at 3000 rpm. The upper heptane layer was taken and used as a test solution for gas chromatograph (Shimadzu GC-2010) measurement. Analysis conditions for analyzing cholesterol quantification are shown in Table 6 below.

Items Conditions Instrument Shimadzu GC2010 Column HP-5(50m×0.25mm) Carrier gas N ₂ Detector FID Flow rate 2(ml/min) Injection temp. 250℃ Column temp. 190℃ for 2min, 20℃/min(Rate), 230℃ or 3min,
40℃/min(Rate), 255℃ for 25min Detector temp. 300℃ Injection volume 1 μl

Quantification of inorganic and heavy metals

For preparation of the sample (herring sample), 0.5 g of the sample was precisely measured using a wet decomposition method, _{and 5 ml of 65% HNO 3} and 1 ml of 30% H ₂ O ₂ were put in a teflon bottle and used as a pretreatment test solution. . The pretreatment method was acid digestion for a total of 30 minutes at a maximum of 550W using a microwave digestion system (Ethos-1600, USA). The sample solution that had undergone the pretreatment process was filtered through a 0.45 μm PTFE filter and used as an analysis sample. Quantification of inorganic and heavy metals was analyzed using an Inductively Coupled Plasma spectrometer (SHIMADZU ICPE 9000, Japan), and the analysis conditions are shown in Table 7 below. All reagents and distilled water were used for inorganic analysis.

Instrument Conditions Radio Frequency Power 1.20kW Plasma Gas 10.0ℓ/min Auxiliary Gas 0.60ℓ/min Carrier Gas 0.70ℓ/min Wave length(nm) Na 589.592 Pb 220.353 CD 214.438 As 193.759

Experiment result

The nine major nutrients (crude protein, crude fat, crude meal, carbohydrates, fatty acids, free sugars, cholesterol and minerals) and heavy metals measured by the method described above are shown in Tables 8 to 10 below. This experiment was conducted by commissioning the Gyeongbuk Techno Park Daegu Oriental Medicine Specialized Center Efficacy Verification Center.

Test Items Herring raw material Convenience Meal Herring Guamegi calorie 208.1450 (㎉/100g) 385.8230 (㎉l/100g) carbohydrate 0.3587 (g/100g) 1.1876 (g/100g) Crude fat 17.2642 (g/100g) 31.2074 (g/100g) Crude protein 12.8331 (g/100g) 25.0515 (g/100g) salt 54.0648 (mg/100g) 96.2972 (mg/100g) sugars 0.1336 (g/100g) 0.8269 (g/100g) trans fat 0.0000 (g/100g) 0.0000 (g/100g) Saturated fat 1.9268 (g/100g) 3.4699 (g/100g) cholesterol 93.2744 (g/100g) 93.4053 (mg/100g) Lead (Pb) 0.0622 (mg/Kg) Not detected Cadmium (Cd) Not detected Not detected

Herring raw material Test Items Fatty acid in the sample
(g/100g) Methyl butyrate(C4:0) 0.0000 Methyl hexanoate(C6:0) 0.0000 Methyl octanoate(C8:0) 0.0000 Methyl decanoate(C10:0) 0.0000 Methyl undecanoate(C11:0) 0.0000 Methyl laurate(C12:0) 0.0083 Methyl tridecanoate (C13:0) 0.0000 Methyl myristate(C14:0) 0.3141 Myristoleic acid methyl ester (C14:1) 0.0087 Methyl pentadecanoate (C15:0) 0.0235 Cis-10-pentadecanoic acid methyl ester (C15:1) 0.0000 Methyl palmitate (C16:0) 1.2925 Methyl palmitoleate (C16:1) 0.8059 Methyl heptadecanoate (C17:0) 0.0280 Cis-10-heptadecanoic acid methyl ester (C17:1) 0.0000 Methyl stearate(C18:0) 0.1331 Trans-9-elaidic acid methyl ester (C18:1n9t) 0.0000 Cis-9-oleic acid methyl ester(C18:1n9c) 2.2842 Linolelaidic acid methyl ester (C18:2n6t) 0.0000 Methyl linoleate(C18:2n6c) 0.1100 Methyl arachidate(C20:0) 0.0076 Gamma-linolenic acid methyl ester (C18:3n6) 0.0089 Methyl cis-11 eicosanoate (C20:1) 0.0297 Methyl linolenate (C18:3n3) 0.0510 Methyl heneicosanoate(C21:0) 0.0000 Cis-11,14-eicosadienoic acid methyl ester (C20:2) 0.1194 Methyl behenate(C22:0) 0.0069 cis-8,11,14-eicosatrienoic acid methyl ester (C20:3n6) 0.0187 Methyl erucate(C22:1n9) 0.0051 Cis-11,14,17-eicosatrenoic acid methyl ester (C20:3n3) 0.0037 Methyl cis-5,,8,11,14-eicosatetraenoic acid methyl ester (C20:4n6) 0.0000 Methyl trcosanoate (C23:0) 0.1117 cis-13,16-docosadienoic acid methyl ester (C22:2) 0.0179 Methyl lignocerate(C24:0) 0.0009 Methyl cis-5,8,11,14,17-eicosapentaenoate(C20:5n3) 0.9950 Methyl nervonate(C24:1) 0.0092 Cis-4,7,10,13,16,19-docosahexaenoic acid methyl ester (C22:6n3) 0.6873

Convenience Meal Herring Guamegi Test Items Fatty acid in the sample
(g/100g) Methyl butyrate(C4:0) 0.0000 Methyl hexanoate(C6:0) 0.0000 Methyl octanoate(C8:0) 0.0000 Methyl decanoate(C10:0) 0.0000 Methyl undecanoate(C11:0) 0.0000 Methyl laurate(C12:0) 0.0150 Methyl tridecanoate (C13:0) 0.0000 Methyl myristate(C14:0) 0.5869 Myristoleic acid methyl ester (C14:1) 0.0143 Methyl pentadecanoate (C15:0) 0.0424 Cis-10-pentadecanoic acid methyl ester (C15:1) 0.0000 Methyl palmitate (C16:0) 2.2668 Methyl palmitoleate (C16:1) 1.3664 Methyl heptadecanoate (C17:0) 0.0566 Cis-10-heptadecanoic acid methyl ester (C17:1) 0.0000 Methyl stearate(C18:0) 0.2439 Trans-9-elaidic acid methyl ester (C18:1n9t) 0.0000 Cis-9-oleic acid methyl ester(C18:1n9c) 4.1042 Linolelaidic acid methyl ester (C18:2n6t) 0.0000 Methyl linoleate(C18:2n6c) 0.2156 Methyl arachidate(C20:0) 0.0142 Gamma-linolenic acid methyl ester (C18:3n6) 0.0169 Methyl cis-11 eicosanoate (C20:1) 0.0627 Methyl linolenate (C18:3n3) 0.1009 Methyl heneicosanoate(C21:0) 0.0033 Cis-11,14-eicosadienoic acid methyl ester (C20:2) 0.0000 Methyl behenate(C22:0) 0.0103 cis-8,11,14-eicosatrienoic acid methyl ester (C20:3n6) 0.0360 Methyl erucate(C22:1n9) 0.0175 Cis-11,14,17-eicosatrenoic acid methyl ester (C20:3n3) 0.0064 Methyl cis-5,,8,11,14-eicosatetraenoic acid methyl ester (C20:4n6) 0.0000 Methyl trcosanoate (C23:0) 0.2306 cis-13,16-docosadienoic acid methyl ester (C22:2) 0.0308 Methyl lignocerate(C24:0) 0.0000 Methyl cis-5,8,11,14,17-eicosapentaenoate(C20:5n3) 1.8694 Methyl nervonate(C24:1) 0.0168 Cis-4,7,10,13,16,19-docosahexaenoic acid methyl ester (C22:6n3) 1.2686

Quantitative analysis experiment of Staphylococcus aureus and Escherichia coli

Microorganisms of the simple food herring Guamegi according to an embodiment of the present invention were quantitatively analyzed.

Staphylococcus aureus

Take 25 g of a sample (herring sample), add 225 ml of 0.85% NaCl-added dilution, and homogenize for 2 minutes using a stomamarker (400 Lab-blender BA 7021, Seward Medical Ltd., London, England), and then Baird- Parker agar (Oxoid, England) 3 sheets were inoculated and cultured at 35-37°C for 48 hours. As a result of culture, a black gray colony with a cloudy ring was formed, and a confirmation test was conducted. The separated black gray colonies were transferred to blood agar (Asan Pharmaceutical, Korea) and cultured at 37°C for 18 to 24 hours to confirm β-hemolysis. ) The test was carried out. The coagulated one was confirmed with the API Staph kit (Biomerieux, France) and then determined as positive for Staphylococcus aureus.

Escherichia coli

Take 25 g of a sample (herring sample), add 225 ml of a diluted solution to which 0.85% NaCl is added, and homogenize for 2 minutes using a stomamarker (400 Lab-blender BA 7021, Seward Medical Ltd., London, England), and then 3M Co., Ltd. E. coli count (PEC) was used in Petrifilm of 3M Microbiology Products, Minnesota, USA). 1 ml of the sample prepared above was dispensed on the film and incubated for 24 to 48 hours at 37°C. After incubation, only blue colonies with bubbles were considered as E. coli positive. The average number of colonies was multiplied by the dilution factor, and the number of E. coli was calculated and expressed as CFU/g.

Experiment result

The results of quantitative analysis of Staphylococcus aureus and E. coli performed by the above method are shown in Table 11 below. This experiment was conducted by commissioning the Gyeongbuk Techno Park Daegu Oriental Medicine Specialized Center Efficacy Verification Center.

Test Items Convenience Meal Herring Guamegi Preservative Not detected (g/kg) Escherichia coli 0 (CFU/g) Staphylococcus aureus 0 (CFU/g)

Sulfur dioxide measurement experiment

The analysis of sulfur dioxide was tested according to the Monnier-Williams variant of sulfurous acid, hyposulfite and salts thereof in the Food Code. That is, put 400 ml of water into the flask of the distillation apparatus, close the separatory funnel cock, and put 90 ml of 4N hydrochloric acid solution. Water is supplied to the cooler, and nitrogen gas is passed through the gas injection pipe at a rate of 0.21 L/min. At this time, 30 ml of 3% hydrogen peroxide solution is added to the flask. After 15 minutes, remove the separating funnel, take 50 g of the homogenized sample, put it in a grinder or homogenizer, add 100 ml of 5% ethanol solution, mix, put it in the flask, attach the separating funnel, open the cork, and inject it into the flask until several ml remain. do. After heating for 1 hour and 45 minutes, remove the flask, wash the tip with a small amount of 3% aqueous peroxide solution, put it into the flask, and use a microburet to titrate it with 0.01N sodium hydroxide solution until it becomes yellow for 20 seconds. The amount of sulfur dioxide was calculated according to the calculation formula. The color of the 3% hydrogen peroxide solution, which is the collection liquid, was not changed to be detected, and the results are shown in Table 12 below. This experiment was conducted by commissioning the Gyeongbuk Techno Park Daegu Oriental Medicine Specialized Center Efficacy Verification Center.

[formula]

V：0.01 N sodium hydroxide solution consumption (ml)

f ：0.01 N sodium hydroxide solution titer

S: Sample collection amount (g)

(0.01 N sodium hydroxide solution 1 ㎖＝320 ㎍ SO ₂ )

Test Items Convenience Meal Herring Guamegi Sulfur dioxide Not detected

Histamine assay

According to the Food Code (Ministry of Food and Drug Safety, 2018) analysis method, accurately take 5 g of a sample (herring sample), add 25 ml of 0.1N hydrochloric acid, homogenize it, centrifuge it (4,000 G, 4℃, 15 min), and then filter it. The supernatant solution obtained by repeating the operation taken by this method was repeated twice, and 0.1N hydrochloric acid was added to make 50 ml. This was used as the test solution. Take 1 ml of each of the standard solution and test solution into a stoppered glass test tube, add 100 µl of the internal standard solution, add 0.5 ml of saturated sodium carbonate solution and 0.8 ml of 1% dansyl acetone solution, and mix. Time was derivatized. To the derivatized standard solution and test solution, 0.5 ml of 10% proline solution and 5 ml of ether were added, shaken for about 10 minutes, the supernatant was taken, concentrated with nitrogen, filtered with 1 ml of acetonitrile, and analyzed by high performance liquid chromatography. . The analysis conditions of the histamine assay are shown in Table 13 below, and the analysis results are shown in Table 14 below. This experiment was conducted by commissioning the Gyeongbuk Techno Park Daegu Oriental Medicine Specialized Center Efficacy Verification Center.

Items Conditions Instrument Waters, USA (Empower system) Column 250㎜×4.6㎜, C ₁₈ (shiseido) Detector PDA Mobile phase A: Water, B: Acetonitrile Min A B 10.00 45 55 15.00 35 65 20.00 20 80 30.00 10 90 35.00 10 90 Injection volume 10µl Flow rate 1.0ml/min Column temp 40℃

Test Items Herring raw material Convenience Meal Herring Guamegi Histamine Not detected Not detected

In conclusion, from the results of carrying out the above Examples 1 to 11, the simple herring guamegi prepared according to an embodiment of the present invention is a sauce for low temperature ripening in the herring fillet which separates the flesh after removing the non-edible part of the herring. The herring gwamegi is prepared by applying and aging at low temperature and then drying it in a cold air drying method, thereby minimizing nutrient loss while removing the fishy smell peculiar to herring, improving taste and flavor, and improving storage properties. It was confirmed that there is an advantage in that the consumption convenience is improved because it can be processed so that it can be consumed immediately without the cooking process.

Above, the present invention has been described in detail by way of examples, but the present invention is not limited to the above embodiments, and can be modified in various forms, and within the technical scope of the present invention, common knowledge in the art It is clear that many variations are possible by the possessor. In addition, various types of substitutions, modifications and changes will be possible by those of ordinary skill in the art within the scope not departing from the technical spirit of the present invention described in the claims, and this also belongs to the scope of the present invention. something to do.

Claims (5)

Herring pre-treatment step of splitting the body of herring and removing internal organs, tail, head and scales;
Herring fillet manufacturing step of removing the bones of herring pretreated in the herring pretreatment step and separating the flesh separately to prepare herring fillet;
A shell removing step of removing the shell after washing the herring fillet prepared in the herring fillet manufacturing step;
A low-temperature aging step of adding a low-temperature aging source in a ratio of 80 to 120 parts by weight to 100 parts by weight of the herring fillet from which the skin has been removed in the peeling step and then aging in a refrigerator maintained at a temperature of 5°C or less; And
And a drying step of preparing herring guamegi by drying the herring fillet aged in the low-temperature aging step at a temperature of 13 to 17°C for 48 to 72 hours so that the water content of the herring fillet is 40% by weight or less. In the method for producing a convenient food herring guamegi,
The low temperature aging source,
15 to 19% by weight of sugar, 13 to 17% by weight of red pepper paste, 12 to 16% by weight of starch syrup, 15 to 19% by weight of soy sauce, 6 to 10% by weight of ketchup, 3 to 6% by weight of oligosaccharide, 4 to 8% by weight of hot chili sauce , Capsaicin 1 to 5% by weight, ground garlic 1 to 5% by weight, chicken stock 1 to 3% by weight, chopped cheongyang pepper 1 to 3% by weight, tabasco pepper sauce 0.5 to 2% by weight, red pepper powder 1 to 3% by weight, oysters A method for producing a simple herring Guamegi, characterized in that the composition is mixed in a ratio of 0.5 to 2% by weight of sauce, 0.1 to 1% by weight of katsuobushi, and 0.1 to 1% by weight of black pepper powder. delete Herring pre-treatment step of splitting the body of herring and removing internal organs, tail, head and scales;
Herring fillet manufacturing step of removing the bones of herring pretreated in the herring pretreatment step and separating the flesh separately to prepare herring fillet;
A shell removing step of removing the shell after washing the herring fillet prepared in the herring fillet manufacturing step;
A low-temperature aging step of adding a low-temperature aging source in a ratio of 80 to 120 parts by weight to 100 parts by weight of the herring fillet from which the skin has been removed in the peeling step and then aging in a refrigerator maintained at a temperature of 5°C or less; And
And a drying step of preparing herring guamegi by drying the herring fillet aged in the low-temperature aging step at a temperature of 13 to 17°C for 48 to 72 hours so that the water content of the herring fillet is 40% by weight or less. In the method for producing a convenient food herring guamegi,
The low temperature aging source,
Soy sauce 68 to 72% by weight, sugar 5 to 9% by weight, broth 5 to 9% by weight, taste sake 4 to 8% by weight, starch syrup 1 to 5% by weight, katsuobushi 1 to 3% by weight, chicken stock 1 to 3% by weight , Capsaicin 0.5 to 1.5% by weight, chopped cheongyang pepper 0.1 to 1% by weight, green tea powder 0.1 to 1% by weight, ginger powder 0.1 to 1% by weight, pepper powder 0.05 to 1% by weight, and red pepper powder mixed in a ratio of 0.05 to 1% by weight Method for producing a simple herring guamegi, characterized in that the composition is made. The method of claim 3,
The broth contained in the low-temperature aging source,
95 to 99% by weight of water, 0.1 to 2% by weight of anchovies, 0.1 to 1.5% by weight of katsuobushi, 0.1 to 1.5% by weight of northern fish, 0.1 to 1.5% by weight of dried shiitake, and 0.05 to 1% by weight of kelp and mixing and heating Method for producing a simple herring guamegi, characterized in that it is prepared with a liquid broth by filtering the solid material after hot water extraction. Convenience food herring guamegi, characterized in that it is produced by the method of any one of claims 1, 3 or 4.

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