KR102302242B1 - Compositions that can improve the shelf life and the taste of boiled cockle - Google Patents

Abstract

The present invention relates to a composition capable of improving the preservation period and improving the taste of self-cooked cockle, comprising, as an active ingredient, an extract obtained by extracting at least one selected from the group consisting of pheasant tree stems, leaves and fruits with hot water or ethanol. It provides a composition capable of improving the preservation period of self-cooked cockle, and improving the taste, characterized in that. If the composition according to the present invention is sprayed on mature cockle, or immersed for a certain period of time, the fishy smell of cockle is removed and the taste of the cockle is upgraded, and there is no risk of deterioration even if the mature cockle is stored for a long time. none.

Description

Compositions that can improve the shelf life and the taste of boiled cockle

The present invention relates to a composition capable of improving the preservation period and taste of raw cockle, which is immersed for a certain period of time before refrigeration or frozen packaging, or sprayed on the cockle, to improve the preservation period of the cockle. It relates to a composition prepared by using a natural product capable of improving and improving taste.

Cockroach, a delicacy enjoyed mainly in winter, is a mollusk in the family Cockroach family, and is classified into 'Sea cockerel', 'Saed cockle', and 'Pycomak', and unlike other clams with a smooth surface, 17~18 rows of thick ribs are dug.

The inside of the conch is white and the color of the flesh is red. It is distributed in the west and south coasts of Korea, mainly in the intertidal zone, which is less affected by waves. In particular, it lives on a soft muddy bottom, spawns in summer, and the main spawning period is from July to August.

It is a non-adherent shellfish because it occurs after being fertilized in water and after two to three weeks of floating life, it settles directly on the sand at the bottom and settles in the bottom as it grows.

In addition, cockroach contains vitamins, proteins, and essential amino acids, and protein accounts for 14% of the nutrients, so it is good for growing children and the elderly with weak bones.

Also, iron, hemoglobin, and B vitamins are abundant, which helps to prevent anemia or dizziness. It is a low-calorie, low-fat food with 81 kcal per 100 g of cockle, very low in calories and 1.8 g of fat.

Cooking using such cockleans is typical of cockle simmered in water or pickled cockle, which is lightly seasoned on the boiled cockle, and a composition for treating diseases using cockroach-derived substances is also disclosed. and a composition for preventing or treating bone disease, comprising as an active ingredient."

Various processed foods containing cockle that take advantage of the good taste and nutritional advantages of cockle are being developed, for example, Republic of Korea Patent Publication No. 10-2017-0087790 "Manufacturing method of canned cockle, and canned cockle", published in the Republic of Korea Patent No. 10-2015-0041732, "Method for producing stir-fried cockle pepper paste", Republic of Korea Patent Publication No. 10-2016-0034649 "Method for preparing instant food of cockle meat using plum extract and agave syrup", etc. There is a need for a method capable of sufficiently removing the corticosteroid and extending the storage period of the cockle.

1. Republic of Korea Patent Publication No. 10-2017-0087790 "Method for manufacturing canned cockle and canned cockle" 2. Korean Patent Laid-Open Patent No. 10-2015-0041732 "Method for manufacturing cockle stir-fried red pepper paste" 3. Republic of Korea Patent Publication No. 10-2016-0034649 "Method for preparing instant food of cockle meat using plum extract and agave syrup"

Therefore, the problem to be solved by the present invention is to improve the preservation period and taste of cockle stings separated from the skin by immersing them for a certain period of time prior to refrigeration or freezing packaging or spraying the cockles, using natural products that can improve the taste To provide a composition prepared by

In order to achieve the above technical object, the present invention provides an active ingredient containing an extract obtained by extracting at least one selected from the group consisting of pheasant tree stems, leaves and fruits with hot water or ethanol. A composition capable of enhancing and improving taste is provided.

In the composition according to the present invention as described above, any one or more selected from the group consisting of stems, leaves and fruits of the pheasant tree may be expanded at a pressure ^{of 1-5 kgf/cm 2 .}

The composition according to the present invention as described above may include reacting the extract extracted with hot water or ethanol from the pheasant tree with any one or more organic acids selected from the group consisting of acetic acid, lactic acid, citric acid, malic acid and tartaric acid as an active ingredient. .

The composition according to the present invention as described above is characterized in that it further comprises an extract obtained by extracting any one or more selected from the group consisting of stems, leaves and roots of eosinthiasis with hot water or ethanol as an active ingredient.

In the composition according to the present invention as described above, it is preferable to use one or more selected from the group consisting of stems, leaves, and roots of eoseongcho after steaming with steam and then drying them in the shade.

In the composition according to the present invention as described above, the hot water for extracting eoseongcho may be an extract obtained by hot water extraction of at least one selected from the group consisting of pheasant tree stems, leaves and fruits.

In the composition according to the present invention as described above, the ethanol for extracting Eoseongcho may be an extract obtained by ethanol extraction of any one or more selected from the group consisting of pheasant tree stems, leaves and fruits.

As described above, the composition according to the present invention is prepared by calcining the cockroach bark from which foreign substances have been removed at 700 to 900° C. for 20 to 40 minutes, and then adding the calcined cocklean bark to the hot water extract or ethanol extract of the pheasant tree to prepare the components of the cocklean bark. Further extraction can be prepared.

The composition according to the present invention as described above is after calcining the cockle husk from which foreign substances have been removed at 700 to 900° C. for 20 to 40 minutes, and then adding the calcined cockle hull to the hot water extract of pheasant tree Eoseongcho hot water extract to further extract the components of the cockle husk can be manufactured.

In the composition according to the present invention as described above, after calcining the cockle hull from which foreign substances are removed at 700 to 900° C. for 20 to 40 minutes, the calcined cockle hull is added to the ethanol extract of Euphorbia pheasant to prepare the components of the cockle husk It can be prepared by further extraction.

In the composition according to the present invention as described above, the weight ratio of the extract and the cockle hull is 1:7 to 1:15, and the extraction time may be 10 to 15 hours.

If the composition according to the present invention is sprayed on mature cockle, or immersed for a certain period of time, the fishy smell of cockle is removed and the taste of the cockle is upgraded, and there is no risk of deterioration even if the mature cockle is stored for a long time. none.

Hereinafter, the present invention will be described in detail so that those of ordinary skill in the art can easily carry out the present invention.

The present invention relates to a composition capable of improving the preservation period and improving the taste of self-fermented cockle, wherein the composition according to the present invention is obtained by extracting at least one selected from the group consisting of pheasant tree trunks, leaves and fruits with hot water or ethanol. The extract is included as an active ingredient.

The pheasant tree is a deciduous broad-leaved shrub of the Hemiaceae family, and its scientific name is Viburnum erosum, and in the present invention, all parts except the roots of the pheasant tree can be used, and the method of extracting the pheasant tree with hot water or ethanol is in the technical field If it is a widely known method, it can be used without any particular limitation.

Any one or more selected from the group consisting of the pheasant tree trunks, leaves and fruits used in the present invention is expanded at a pressure of ^{1-5 kgf/cm 2 using a expander widely used in the art to which the present invention belongs before extraction} The treated one can be used, because the active ingredient of the pheasant tree can be more efficiently extracted, and the taste of the composition itself is improved, which has a significant effect on improving the preference of self-fermented cockle.

In addition, the composition according to the present invention may include, as an active ingredient, reacting the extract extracted with hot water or ethanol from the pheasant tree with any one or more organic acids selected from the group consisting of acetic acid, lactic acid, citric acid, malic acid and tartaric acid. This is because, when treated with the same organic acid, the active ingredient of the pheasant tree can be changed more efficiently, and the taste of the composition itself is improved, which has a significant effect in improving the preference for self-fermented cockle.

In this case, the organic acid used is preferably used in an amount of about 1/10 of the weight of the extract. When the organic acid of the powder is sufficiently dissolved, the present invention can sufficiently cause the desired reaction by stirring.

In addition, the composition according to the present invention may further include an extract obtained by extracting any one or more selected from the group consisting of stems, leaves, and roots of eosinophilus with hot water or ethanol as an active ingredient.

In the present invention, in order to maximize the effect of using the eoseongcho, it is preferable to use one or more selected from the group consisting of the eoseongcho stem, leaves and roots after steaming and then drying the eoseongcho.

The eoseongcho is a perennial plant of the dicotyledonous plant Capsicumaceae, whose scientific name is Houttuynia cordata , and the method of extracting eoseongcho with hot water or ethanol is a method widely known in the art to which the present invention belongs, it can be used without particular limitation.

In addition, in the present invention, it is possible to increase the content of the active ingredient without separate concentration by using hot water or ethanol for extracting the eoseongcho, a hot water extract or ethanol extract obtained by extracting a pheasant tree.

Finally, the composition according to the present invention can use the antibacterial component contained in the calcined cockle husk by extracting the calcined cockle husk after calcining at 700 to 900° C. for 20 to 40 minutes. As the extraction solvent, it is preferable to use the hot water extract or ethanol extract of the pheasant tree, the hot water extract of Eoseongcho or the ethanol extract, and the weight ratio of the extract and the cockle hull is 1:7 to 1:15, and the extraction time is 10 to 15 hours. can be

As described above, when the cockle is extracted after calcining, foreign substances such as the stratum corneum, gray white, and black existing on the surface of the cockle are completely removed in advance, and Na, Mn, Mg, Zn, Fe, Pb, etc. other than calcium compounds By removing even inorganic substances and their hydroxides, it is possible to manufacture high-purity calcium oxide, and it is possible to produce natural mineral ionic calcium water that is extracted with a solvent, so that it is possible to significantly increase the preservation effect of the pheasant tree extract or the Eoseongcho extract. do.

Therefore, if the composition according to the present invention is sprayed on the mature cockle, or the cockle is immersed in the composition for a certain period of time, the fishy smell of the cockle is removed, so that the taste of the cooked cockakal can be upgraded. no fear of doing it

Hereinafter, the present invention will be described in detail through Examples and Test Examples. The present invention is not limited by the following examples, and the true scope of protection of the present invention will be defined by the claims.

< Example : Preparation of the composition according to the present invention>

A composition according to the present invention was prepared to include the following 18 types of extracts.

Example 1. Pheasant hot water extract

Example 2. Bulky pheasant hot water extract

Example 3. Pheasant hot water extract reacted with tartaric acid

Example 4. Pheasant tree hot water extract + Eoseongcho hot water extract

Example 5. pheasant tree hot water extract + steamed and dry Eoseongcho hot water extract

Example 6. Extract of Eoseongcho with hot water extract of pheasant tree

Example 7. Extract of Eoseongcho steamed and dried with hot water extract of pheasant tree

Example 8. Extract of calcined cocklean bark with hot water extract of pheasant tree

Example 9. An extract obtained by extracting the calcined cockle stalks using an extract obtained by steaming and drying eoseongcho with hot water extract of pheasant tree

Example 10. Ethanol extract of pheasant tree

Example 11. Ethanol extract of puffed pheasant tree

Example 12. Ethanol extract of pheasant tree reacted with tartaric acid

Example 13. pheasant tree ethanol extract + eoseongcho ethanol extract

Example 14. Ethanol extract of pheasant tree + Ethanol extract of steamed and dried eoseongcho

Example 15. Eoseongcho extract with ethanol extract of pheasant tree

Example 16. Extract of Eoseongcho, steamed and shaded with ethanol extract of pheasant tree

Example 17. Extract of calcined cocklean bark with ethanol extract of pheasant tree

Example 18. An extract obtained by extracting the calcined cockle stalks using an extract obtained by extracting eoseongcho after steaming and drying with an ethanol extract of pheasant tree

In this example, stems, leaves, and fruits were mixed in the same weight ratio as the pheasant tree, and the stem, leaves and roots were mixed and used in the same weight ratio in the Eoseongcho.

In addition, the swelling treatment is to put ^{the expander and to expand when the internal pressure is about 2kgf/cm 2} while heating to 110° C., and the organic acid treatment is to add 1/10 weight to tartaric acid to the weight of the pheasant hot water extract or ethanol extract and stirred until completely dissolved.

In addition, in the case of a shade-dried eoseongcho, stems, leaves, and roots are mixed in the same weight ratio, steamed using steam for 1 hour, and then dried in the shade without sunlight.

And the calcination of the cockle was carried out at 800 ℃ for 30 minutes, and the weight ratio of the extract and the cockle was 1: 10. The extraction time was 12 hours.

< test example 1: Preservative activity test>

Preservative activity confirmation test was performed by mixing the composition prepared in the above Example and chemical substances such as methylparaben and phenoxyethanol with purified water and using a chemical preservative as a comparative example.

The strains used were B subtilis ATCC6633, S aureus ATCC 6538, E coli ATCC 8739, P aeruginosa ATCC, Candida yeast (C albicans) ATCC 10231, A niger ATCC It was 22343.

In the pre-culture, the 4 types of bacteria were inoculated on Nutrient agar, and the 2 types of the above fungi were inoculated on YM agar. Bacteria for 24 hours at 26 ~ 37 ℃, fungi bacteria were suspended in 0.8% saline solution after 48 hours, respectively, cultured on the culture tank of 25 ℃ is about ^{1 × 10 6 ~ 7 CFU /} g, yeast is 1 × 10 ⁵ CFU/g.

100 g of each of Examples and Comparative Examples were prepared, and 1 ml each of the mixed suspension of 4 types of bacteria and 2 types of fungi were inoculated therein. Afterwards, take 1 g of each inoculated sample and dilute it in 9 ml of PBS solution to make a 10-fold dilution series. 100 μl of the dilution of each step is injected into the agar medium and spread with a sterile rod.

After inverting the medium, bacteria were counted at 37°C for 24 hours and yeast was cultured at 25°C for 3 days, and the results are shown in Table 1 below.

3 days 1 week 2 weeks 3 weeks Example 1 3×10 ³ 5×10 ² 2×10 ² 0 Example 2 2×10 ³ 4×10 ² 1×10 ² 0 Example 3 2×10 ³ 4×10 ² 1×10 ² 0 Example 4 1×10 ³ 4×10 ² 1×10 ² 0 Example 5 1×10 ³ 3×10 ² <100 0 Example 6 1×10 ³ 3×10 ² <100 0 Example 7 1×10 ³ 3×10 ² <100 0 Example 8 1×10 ³ 3×10 ² <100 0 Example 9 1×10 ³ 2×10 ² <100 0 Example 10 1×10 ³ 3×10 ² 1×10 ² 0 Example 11 1×10 ³ 3×10 ² <100 0 Example 12 1×10 ³ 3×10 ² <100 0 Example 13 1×10 ³ 3×10 ² <100 0 Example 14 1×10 ³ 3×10 ² <100 0 Example 15 1×10 ³ 3×10 ² <100 0 Example 16 1×10 ³ 3×10 ² <100 0 Example 17 1×10 ³ 2×10 ² <100 0 Example 18 1×10 ³ 2×10 ² <100 0 comparative example 1×10 ³ 3×10 ² <100 0

Referring to Table 1, it was confirmed that the composition according to the present invention has a very excellent preservative effect close to that of the chemical preservative of Comparative Example used as a preservative.

< test example 2: Fishy sensory test>

For each composition prepared in the above example, the following tests were performed.

Participants in the sensory test consisted of 7 people with more than 5 years of experience working at the cockle processing workshop, 13 housewives, 20 college students, and 10 office workers aged 30-40 years, and tasted the cooked cockle without any processing. It was used as a control, and then the cockles were immersed in the composition of Example for 5 minutes and then tasted and the degree of fishy smell was digitized and recorded.

It was assumed that there was no fishy smell as 10 and the case with the strongest fishy smell as 1, the stronger the fishy smell, the lower the score. After averaging the measurements, the final measurement results are shown in Table 2 below.

medium Example 1 7.5 Example 2 8.5 Example 3 8.2 Example 4 8.4 Example 5 8.6 Example 6 8.6 Example 7 9.1 Example 8 9.4 Example 9 9.5 Example 10 8.1 Example 11 8.6 Example 12 8.6 Example 13 8.7 Example 14 9.1 Example 15 9.4 Example 16 9.7 Example 17 9.7 Example 18 9.7 control 3.4

Therefore, it was confirmed that the composition prepared according to the present invention effectively removed the fishy smell of self-cooked cockle.

As described above, if the composition according to the present invention is sprayed on the cooked cockle, or the cockle is immersed for a certain period of time, the fishy smell of the cockle is removed and the taste of the cockle is upgraded. There is also no fear of deterioration.

Claims (10)

A composition capable of improving the preservation period and taste of self-cooked cockle, comprising an extract obtained by extracting at least one selected from the group consisting of pheasant tree trunks, leaves and fruits with hot water or ethanol as an active ingredient.
According to claim 1, wherein any one or more selected from the group consisting of stems, leaves and fruits of the pheasant tree improves the preservation period and taste of self-cooked cockle, characterized in that it is expanded at a pressure ^{of 1-5 kgf/cm 2} A composition that can improve
The method according to claim 1, wherein the extract extracted with hot water or ethanol from pheasant tree is reacted with any one or more organic acids selected from the group consisting of acetic acid, lactic acid, citric acid, malic acid and tartaric acid. A composition capable of improving taste.
[Claim 4] The method according to any one of claims 1, 2, and 3, which further comprises an extract obtained by extracting at least one selected from the group consisting of stems, leaves, and roots of eosinosaurus with hot water or ethanol as an active ingredient. A composition capable of improving the preservation period and taste of self-fermented cockle.
[Claim 5] The composition of claim 4, wherein at least one selected from the group consisting of stems, leaves, and roots of eoseongcho, is steamed and then dried in the shade.
[Claim 5] The method of claim 4, wherein the hot water for extracting Eoseongcho is an extract obtained by extracting any one or more selected from the group consisting of stems, leaves, and fruits of pheasant tree. composition in it.
[Claim 5] The method of claim 4, wherein the ethanol for extracting Eoseongcho is an extract obtained by ethanol extraction of at least one selected from the group consisting of pheasant tree stems, leaves and fruits. composition in it.
The method according to any one of claims 1, 2, and 3, wherein after calcining the cockle peel from which foreign substances have been removed at 700 to 900°C for 20 to 40 minutes, the calcined cocklean bark extract or ethanol extract A composition capable of improving the taste and improving the preservation period of self-cooked cockle, characterized in that it further extracts the components of the cockle rind in addition to it.
[Claim 7] The self-retained cockle according to claim 6, characterized in that the calcined cockle is added to the hot water extract after calcining at 700 to 900°C for 20 to 40 minutes to further extract the components of the cockle. A composition capable of improving the shelf life of flesh and improving its taste.
[8] The self-retained cockle according to claim 7, wherein the cockle husk from which foreign substances have been removed is calcined at 700 to 900°C for 20 to 40 minutes, and then the calcined cockle hull is added to the ethanol extract to further extract the components of the cockle hull. A composition capable of improving the shelf life of flesh and improving its taste.