KR102327059B1 - Processing method of fish - Google Patents

Abstract

The present invention relates to a method for processing fish with improved storage and palatability. The fish processing method of the present invention is characterized in that it undergoes aging and smoking treatment to improve the storability of the fish while maintaining the texture and taste of the fish. In addition, the fish processing method of the present invention can process fish of various sizes and types, while quickly and efficiently removing fish by-products, as it goes through a granular processing step rather than simply cutting and processing the fish. It can increase the recovery rate of flesh.

Description

Processing method of fish

The present invention relates to a method for processing fish with improved storage and palatability.

Recently, as well as the nutritional value of aquatic foods such as fish and shellfish, numerous physiological, biochemical and pharmacological effects related to the prevention and treatment of adult diseases as a chronic degenerative disease have been scientifically proven, so there are many studies on pharmaceuticals using the physiological activity of aquatic organisms. and (J East Asian Soc Dietary Life 16(4), 438-446, 2006). Fish contains a lot of protein and minerals, and among the fats of fish, functional substances such as DHA and EPA, which are polyunsaturated fatty acids, are abundantly contained, reducing adult disease-causing substances such as cholesterol and triglycerides, It has been reported to be effective in preventing diseases of the circulatory system such as hypertension and myocardial infarction. However, in the case of aquatic food, it is difficult to consume due to its unique fishy smell, and it is easily perishable due to the large amount of moisture. is becoming

Frozen products account for about 69% of processed seafood products produced in Korea, about 10% from canned food, and about 6.3% from soft products, and more than 50% of all processed products are manufactured as frozen products (J Korean Soc Food Sci Nutr 36). (11), 1458-1464, 2007). As such, the freezing and drying methods are most widely used for long-term storage and distribution of processed fish products, but the processed fish products obtained only through the freezing process easily break the fish flesh and show a hard and crumbly texture, which greatly impairs the sensory value. Drying of aquatic food has drawbacks such as deterioration of texture as well as deterioration of quality such as fatty acid oxidation and browning due to excessive drying to improve storability. In other words, fish food shows significant differences in texture and taste depending on the processing method.

Under this background, the present inventors have completed the present invention by developing a processing method capable of improving the storability of the fish while maintaining the texture and taste of the fish.

It is an object of the present invention to provide a fish processing method comprising a salting step, a ripening step, a cold smoking step, and a freezing step.

Another object of the present invention is to provide a fish processed according to the above method.

This will be described in detail as follows. Meanwhile, each description and embodiment disclosed in the present invention may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be considered that the scope of the present invention is limited by the specific descriptions described below.

One aspect of the present invention for achieving the above object, (a) adding salt to the natural extract of sagebrush, coltsfoot, windbreak, bergamot, and red onion to prepare a mixed solution of 3.5% to 4.0% salinity; (b) immersing the fish in the mixed solution and aging at 5 to 10° C. for 1 to 3 hours; (c) smoking the aged fish at 20 to 24° C. for 3 to 5 hours; And (d) freezing the smoked fish at -40 to -20 ℃ for 6 to 10 hours; provides a fish processing method comprising a.

"Fish" of the present invention includes both red fish and white fish. The red fish includes, for example, bonito, tuna, mackerel, sardine, saury, herring, horse mackerel, tuna, mackerel, yellowtail, mackerel, anchovies, and the like, and white fish is, for example, sea bream, sea bass, halibut, flounder, cod, Pollack, pufferfish, jogi, cutlassfish, minnow, etc. may be mentioned, but are not limited thereto.

The fish processing method of the present invention includes the step of preparing a mixed solution of 3.5% to 4.0% salinity by adding salt to the natural extracts of sorghum, coltsfoot, windbreak, bergamot, and red onion.

"Codium fragile " of the present invention is a perennial seaweed belonging to the phylum Acousticaceae, and has been favorably used as food in East Asian countries such as Korea, Japan, and China. Seaweeds such as green algae, seaweed, and kelp are known to have high content of vitamins and minerals. Compared to that, it has high carbohydrate and protein content (Korean J Fish Aquat Sci 53(6), 816-822, 2020).

"Butterbur (Petasites japonicus )" of the present invention is native to Korea and has been medicinal or edible for a long time. In Donguibogam, it is described that coltsfoot has a flat nature and is non-toxic, and it is good to boil the stems to boil soup or eat vegetables.

The "bangpung ( Peucedanum japonicum )" of the present invention is called a windbreak herb, Gaetbangpung or Gaet oil herb, and is mainly consumed as a vegetable by raw or cooked young leaves. Windbreak is very rich in potassium and contains a large amount of minerals such as calcium, phosphorus, and iron. It is also rich in vitamin B group and beta-carotene, so it is effective for symptoms such as colds, headaches, sweating and expectoration. In addition, recent studies have been conducted on the pharmacological effects of windbreak, such as the immune response and prevention of dementia. In the present invention, although the leaves of the windbreak are used, the collection site is not limited.

"Bergamot ( Citrus bergamia )" of the present invention is a fruit tree of the rutaceae family, bitter orange ( C. aurantium ) and lemon ( C. maxima ) It was first created through natural hybridization. Bergamot is mainly used as an essential oil, and contains ingredients such as limonene, coumarin, and furanocoumarin. These compounds have been reported to have anti-platelet aggregation, anti-mutagenicity, anti-inflammatory activity, and the like. Although the present invention uses the fruit of bergamot, the collection site is not limited.

"Red onion ( Allium cepa , red onion)" of the present invention has a higher quercetin content than white or yellow onions, and contains a large amount of useful components such as anthocyanin components. In particular, quercetin contained in red onions is known to have antioxidant effects as well as blood flow improvement effects by lowering blood lipid levels.

In the present invention, the term "extract" or "natural extract" refers to an extraction method or type of active ingredient if the active ingredient contained in the extraction raw material can be separated from the active ingredient contained in the extraction raw material by contacting the solvent and the extraction raw material under specific conditions. All can be included regardless of For example, extracts of components soluble in solvents from raw materials using water or organic solvents, and extracts obtained by extracting only specific components such as specific components of raw materials, such as oil, may be included. The extract may be powdered after drying, or may be obtained by various conventionally known extraction methods such as hot water extraction and ethanol extraction. The extract is selected from the group consisting of water, anhydrous or hydrous lower alcohol having 1 to 4 carbon atoms, acetone, petroleum ether, ethyl acetate, butyl acetate, trichloromethane, dichloromethane, chloroform, hexane and 1,3-butylene glycol It can be extracted with one or more solvents. Preferably, it may be to extract for 1 to 3 hours in 50% (v/v) ethanol, but is not limited thereto.

The extract may also include an extract that has undergone a conventional purification process. For example, the extract is separated using an ultrafiltration membrane having a constant molecular weight cut-off value, and various purification methods are additionally performed such as separation by various chromatography (prepared for separation according to size, charge, hydrophobicity or affinity). It may include a fraction obtained through

Harvest, coltsfoot, windbreak, bergamot, and red onion of the present invention can be directly harvested or purchased commercially available products, and the method for obtaining the same is not limited.

As used herein, the term "antibacterial" refers to the action of inhibiting the growth of bacteria or fungi. The natural extract of the present invention may be characterized in that it exhibits antibacterial activity against Salmonella enteritidis and Vibrio parahaemolyticus strains. The Salmonella enteritidis and Vibrio parahaemolyticus strains are pathogenic bacteria, and are causative bacteria such as food poisoning caused by contamination of fish and shellfish.

The natural extract of the present invention may include 30 to 50 parts by weight of auditory, 10 to 30 parts by weight of coltsfoot, 30 to 50 parts by weight of windbreak, 40 to 60 parts by weight of bergamot, and 20 to 40 parts by weight of red onion, specifically , 40 parts by weight of auditory, 20 parts by weight of coltsfoot, 40 parts by weight of windbreak, 50 parts by weight of bergamot, and 30 parts by weight of red onion. In a specific embodiment of the present invention, as a result of comparing the antibacterial activity of a comparative example extracted by mixing different weight ratios of sagebrush, coltsfoot, windbreak, bergamot and red onion, 40 parts by weight of hearing, 20 parts by weight of coltsfoot, 40 parts by weight of windproof As it was confirmed that the antibacterial activity of the extract of Example 1 containing parts by weight, 50 parts by weight of bergamot, and 30 parts by weight of red onion was the best (Experimental Example 1), the extract of the composition of Example 1 was used.

As used herein, the term "mixed solution" refers to a solution obtained by adding salt to natural extracts of sagebrush, coltsfoot, windbreak, bergamot, and red onion. In the present invention, a mixed solution of 3.5% to 4.0% salinity was used, and if the salinity of the mixed solution is less than 3.5%, the salting of the fish is not preferably performed, and if the salinity is more than 4.0%, the water is excessively escaped from the production flesh, There may be a problem with it becoming brittle.

The natural extract of the present invention may be contained in an amount of 20 to 30% by weight based on the weight of the mixed solution, and specifically may be contained in an amount of 25% by weight. If the natural extract is included in less than 20% by weight, the activity of the natural extract may not be sufficiently exhibited in the aging stage, and if it is included in more than 30% by weight, the taste and flavor of the fish may be affected.

The fish processing method of the present invention includes the step of immersing the fish in the mixed solution and aging it at 5 to 10° C. for 1 to 3 hours. In a specific embodiment of the present invention, as a result of comparing Example 2 processed fish using a mixture containing a natural extract and Comparative Example 5 processed fish using brine not containing a natural extract, Example 2 using a natural extract It was confirmed that processed fish was remarkably excellent in sensory evaluation (Experimental Example 3). That is, it was found that the taste and flavor of the processed fish of the present invention were improved by going through the aging step using the natural extract.

The fish processing method of the present invention includes smoking the aged fish at 20 to 24° C. for 3 to 5 hours. Specifically, after the pre-treatment of drying the surface of the fish that has undergone the aging step, cold-smoking treatment may be performed at about 22° C. for 4 hours.

In a specific embodiment of the present invention, as a result of comparing the processed fish of Example 2 that has undergone the cold-smoking step and the processed fish of Comparative Example 6 or Comparative Example 7 that has not undergone the smoking treatment with the processed fish of Example 2 that has undergone the hot-smoking step, the processed fish of Example 2 is It was confirmed that it was remarkably excellent in terms of physical properties and sensory properties (Experimental Examples 2 and 3). That is, in the fish processing method of the present invention, when the frozen fish is thawed and eaten, the texture and flavor of the processed fish such as texture and flavor by performing cold-smoking treatment at a low temperature to solve the problem that the texture and flavor are rapidly reduced while thawing. It has its technical characteristics to improve it.

The fish processing method of the present invention includes freezing smoked fish at -40 to -20°C for 6 to 10 hours. The freezing step may be for storage of processed fish.

Another aspect of the present invention provides a fish processed according to the above method. The fish processed according to the method of the present invention may be improved in storage by going through a ripening step using a natural extract exhibiting antibacterial activity, and the texture and flavor of the processed fish may be increased by performing cold-smoking treatment.

The fish processing method of the present invention is characterized in that it undergoes aging and smoking treatment to improve the storability of the fish while maintaining the texture and taste of the fish. In addition, the fish processing method of the present invention can process fish of various sizes and types, while quickly and efficiently removing fish by-products, as it goes through a granular processing step rather than simply cutting and processing the fish. It can increase the recovery rate of flesh.

Hereinafter, the present invention will be described in more detail through examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited to these examples.

Preparation Example 1. Preparation of natural extracts of sorghum, coltsfoot, windbreak, bergamot, and red onion

In order to identify the composition ratio that the natural extract of the present invention can exhibit the best antibacterial activity, hearing ( Codium fragile ), coltsfoot ( Petasites japonicus ), windbreak ( Peucedanum japonicum ), bergamot ( Citrus bergamia ), and red onion ( Allium cepa ) ) By varying the weight ratio of each, the extracts of Examples and Comparative Examples were prepared as shown in Table 1 below.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 ear 40 36 40 30 20 coltsfoot 20 36 50 30 40 windbreak 40 36 40 30 50 bergamot 50 36 20 40 50 red onion 30 36 30 50 20

Specifically, according to the composition of Table 1 above, after washing the green onion, coltsfoot, windbreak, bergamot, and red onion, it was prepared by cutting it to an appropriate size, and extracted in 50% (v/v) ethanol for 2 hours. Each extract was filtered using filter paper and used as each sample.

Experimental Example 1. Evaluation of antibacterial activity

With respect to Salmonella enteritidis and Vibrio parahaemolyticus strains, which are the main causative agents of food poisoning caused by fish and shellfish, the antibacterial activity of each extract sample prepared in Preparation Example 1 was evaluated by the agar medium diffusion method (disk plate method). Specifically, after absorbing 20 μl of each sample extract on a sterilized filter paper disc with a diameter of 8 mm, adhere it to the test plate medium, and incubate S. enteritidis and V. parahaemolyticus strains at 37° C. for 24 hours, then around the filter paper disk. The diameter of the clear zone generated in the

sample Clear zone (mm) S. enteritidis V. parahaemolyticus Example 1 28.4 23.7 Comparative Example 1 20.4 21.7 Comparative Example 2 15.5 12.8 Comparative Example 3 25.2 21.0 Comparative Example 4 17.6 16.4

As a result, as shown in Table 2 above, it was found that the extract of Example 1 containing 40 parts by weight of hearing, 20 parts by weight of coltsfoot, 40 parts by weight of windbreak, 50 parts by weight of bergamot, and 30 parts by weight of red onion exhibited the best antibacterial activity. Confirmed. On the other hand, since the antibacterial activity of the extract of Comparative Example 2 with a high content of coltsfoot and a relatively low content of bergamot was the lowest, the weight ratio of each natural product contained in the natural extract of the present invention had an important effect on the antimicrobial activity against food poisoning strains caused by seafood was found to affect

Preparation Example 2. Processing method of fish

Preparation Example 2-1. Example 2 Preparation of processed fish

The fish processing method of this invention is as follows. First, a mixed solution adjusted to 3.7% salinity by adding salt to the natural extract of Example 1 prepared in Preparation Example 1 is prepared. The natural extract was included in an amount of 25% by weight based on the weight of the total mixture. Thereafter, the tuna is immersed in brine and aged at a temperature of 5 to 10° C. for 2 hours. The aged tuna was placed in a smoker without sawdust and air was circulated for 2 hours to dry the surface of the sample, and the pre-treated tuna was cold-smoked at about 22° C. for 4 hours. Smoking was carried out using a smoke oven using oak sawdust, and after smoking, the tuna was cooled at room temperature for 2 hours and frozen at -40 to -20°C for 8 hours to prepare Example 2 processed fish.

Preparation Example 2-2. Comparative Example 5 Preparation of processed fish

The rest of the process except for the fact that, in the processing method of the fish of Preparation Example 2-1, brine of 3.7% salinity was prepared using purified water without using the natural extract of Example 1, and the aging step was performed. As it is, Comparative Example 5 processed fish was prepared.

Preparation 2-3. Comparative Example 6 Production of processed fish

Of the processing method of the fish in Preparation Example 2-1, except that the hot-smoking treatment was performed at about 48°C instead of cold-smoking at 20 to 24°C in the smoking step, the rest of the process was followed to prepare the processed fish of Comparative Example 6 prepared.

Preparation Example 2-4. Comparative Example 7 Production of processed fish

In Preparation Example 2-1, a fish processed in Comparative Example 7 was prepared by following the rest of the process except that smoking was not performed among the processing methods of fish.

Experimental Example 2. Evaluation of physical properties of processed fish

The physical properties of the Example and Comparative Example fish processed in Preparation Example 2 were measured and compared. Specifically, each frozen sample was wrapped in thawing paper and thawed, cut into 30 x 30 x 20 mm, and then TPA (texture profile analysis) test was performed using a texture analyzer to improve firmness, adhesion, and cohesiveness. Chewability was indicated. The experimental value was measured repeatedly 5 times to obtain an average value, and the measurement conditions of the texture analyzer used for the experiment were a load cell 25kg, table speed 5.0 mm/s, chart speed 1.0 mm/s, and stainless steel probe P/10.

Hardness (g) Cohesiveness Chewin Example 2 429.58±0.20 0.38±0.01 99.92±0.25 Comparative Example 5 396.04±0.16 0.35±0.03 105.37±0.05 Comparative Example 6 212.38±0.51 0.27±0.02 63.28±0.12 Comparative Example 7 284.05±0.13 0.28±0.08 79.05±0.14

As a result, as shown in Table 3, the processed fish of Comparative Example 6 subjected to the warm smoking method and the processed fish of Comparative Example 7 without smoking treatment compared to the processed fish of Example 2 were all in terms of firmness, adhesion and chewiness. showed a low value. That is, through the processing method of the present invention, it was found that the fish has elastic physical properties and the texture of the fish is relieved.

Experimental Example 3. Sensory evaluation

In order to evaluate the preference of the processed fish of Examples and Comparative Examples of the present invention, thawed Example and Comparative Example processed fish were thinly sliced and provided as samples for sensory testing by 20 trained sensory inspectors. As for the evaluation scale, taste, texture, fishy smell, color, and overall preference were evaluated using a 5-point rating method (5: very good, 4: good, 3: moderate, 2: bad, 1: very bad).

taste texture fishy scent color full symbol Example 2 4.3 3.9 3.5 4.0 3.9 Comparative Example 5 3.6 3.6 2.9 3.4 3.2 Comparative Example 6 4.1 3.4 3.4 4.1 3.7 Comparative Example 7 3.2 3.6 2.4 3.2 2.9

As a result, as shown in Table 4, it was found that the fish subjected to the processing method of Example 2 was excellent in taste, texture, and overall preference. On the other hand, the processed fish of Comparative Example 6 treated with warm smoke was rated slightly inferior in texture, and the processed fish of Comparative Example 5 aged without using the natural extract of the present invention received a relatively low evaluation in terms of taste and color. . In the case of the fish of Comparative Example 7 that was not smoked, the preference for fishy smell was particularly negatively evaluated, and as a result, it was confirmed that the evaluation of taste and overall preference were the lowest.

That is, it was found that the processing method of the present invention has an antibacterial effect by aging using a natural extract to increase the storability of the fish, and is an excellent processing method in terms of physical and sensory properties through cold-smoking treatment.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims described below and their equivalents.

Claims (5)

(a) 3.5% by adding salt to a natural extract containing 30 to 50 parts by weight of hearing, 10 to 30 parts by weight of coltsfoot, 30 to 50 parts by weight of windbreak, 40 to 60 parts by weight of bergamot, and 20 to 40 parts by weight of red onion To prepare a mixture of 4.0% salinity,
The natural extracts are extracts of sagebrush, coltsfoot, windbreak, bergamot, and red onion in 50% (v/v) ethanol for 1 to 3 hours,
The natural extract is to be included in 20 to 30% by weight based on the weight of the mixture,
The natural extract has antibacterial activity against Salmonella enteritidis and Vibrio parahaemolyticus strains;
(b) immersing the fish in the mixed solution and aging at 5 to 10° C. for 1 to 3 hours;
(c) smoking the aged fish at 20 to 24° C. for 3 to 5 hours; and
(d) freezing the smoked fish at -40 to -20°C for 6 to 10 hours; comprising, a fish processing method.
delete delete delete A fish processed according to the method of claim 1.