KR102572572B1 - A method for preparing the salted squid and salted squid prepared thereby - Google Patents

Abstract

The present invention relates to a method for producing low-salt salted seafood using sugar and the low-salt salted seafood prepared thereby (A) salting a mollusk in a salt solution having a salinity of 15 to 25%; (B) immersing the salted mollusk in a sugar solution having a sugar concentration of 15 to 25%; (C) first aging for 60 to 90 days at 0 to 10 ° C. after washing the molluscs immersed in sugar solution; (D) mixing the seasoning mixture, dried radish, red pepper leaves, raw chestnuts, and fermented shiitake mushrooms with the firstly aged molluscs; and (E) secondarily aging the mixture at 0 to 10 °C for 5 to 10 days.

Description

Method for manufacturing low-salt salted fish using grain syrup and low-salt salted fish prepared thereby {A method for preparing the salted squid and salted squid prepared thereby}

The present invention relates to a method for producing low-salt salted fish using sugar and low-salt salted fish prepared thereby.

Jeotgal is a representative fermented food of Korea along with fermented soy sauce and kimchi. Salt is added to fish and shellfish muscles, intestines, gonads, shellfish, crustaceans and mollusks to a concentration of about 20%, and then stored at room temperature for a certain period of time. At this time, free amino acids, other nitrogen-containing compounds, and nucleic acid decomposition products produced by fermentation by autolytic enzymes and microorganisms in the product itself are combined with salty taste to be a fermented aquatic acid food with a unique umami taste.

As described above, from a nutritional point of view, salted seafood has a unique flavor due to the combination of carbohydrates, lipids, organic acids, and other ingredients as well as protein. to have a sense of rejection

From a nutritional point of view, salted seafood is low in intake per serving but high in salt content, so it promotes a grain-centered diet, and it is pointed out as a cause of cardiovascular disease, kidney disease and high blood pressure due to excessive intake of sodium due to salty food intake. there is. Nevertheless, salted fish has a strong taste and serves as an appetite stimulant even with a small amount of intake, and occupies an important position as a seasoning when cooking food.

Therefore, as a traditional food, modern salted seafood has problems that must be improved to meet the changing food culture and the new generation's preference for functionality, convenience, safety, and health-oriented tendency.

Low-salt salted fish that has recently been released is fermented for a short time by adding a small amount of salt from the time of soaking.

In addition, although sodium reduction in food is implemented as a policy, reducing the amount of salt may change the taste and thus be ignored by consumers. In addition, due to this, there is a consumer perception that low-sodium foods are tasteless, and thus food companies are not actively promoting and labeling low-sodium products.

Therefore, there is a tendency to launch a completely new reduced product rather than to improve the formulation of the original product.

Therefore, there is an urgent need to develop salted seafood products that are safe, low in salt, and have excellent quality such as taste and nutrition.

Republic of Korea Patent No. 1839506 Republic of Korea Patent Publication No. 2020-0135656

An object of the present invention is to provide a method for producing low-salt salted fish using sugar.

In addition, another object of the present invention is to provide low-salt salted fish prepared according to the above manufacturing method.

Method for producing low-salt salted seafood using the sugar of the present invention for achieving the above object is (A) salting mollusks in a salt solution having a salinity of 15 to 25%; (B) immersing the salted mollusk in a sugar solution having a sugar concentration of 15 to 25%; (C) washing the mollusk immersed in the sugar solution and then first aging it at 0 to 10 ° C for 30 to 60 days; (D) mixing the seasoning mixture, dried radish, red pepper leaves, raw chestnuts, and fermented shiitake mushrooms with the firstly aged molluscs; and (E) secondarily aging the mixture at 0 to 10 °C for 5 to 10 days.

In step (B), the sugar solution may be prepared from grain syrup.

In the step (D), the seasoning mixture is a mixture of onion, pear, apple, lotus root powder and water, heated at 90 to 120 ° C. for 12 to 24 hours, and then pulverized; beef bone broth; chili powder; ginger; garlic; sea salt; It may be aged for 10 to 30 hours under 0 to 10 ℃, including; and fish sauce.

The seasoning mixture contains 10 to 20 parts by weight of seasoning, 5 to 15 parts by weight of beef bone broth, 5 to 15 parts by weight of red pepper powder, 0.5 to 5 parts by weight of ginger, and 1 to 10 parts by weight of garlic, based on 100 parts by weight of the firstly aged mollusk. It may be mixed with 5 to 15 parts by weight of sea salt and 0.5 to 5 parts by weight of fish sauce.

The seasoning may be prepared by mixing 20 to 50 parts by weight of pear, 10 to 40 parts by weight of apple, 10 to 40 parts by weight of lotus root powder, and 200 to 300 parts by weight of water based on 100 parts by weight of onion.

In the step (D), 20 to 40 parts by weight of dried radish, 0.5 to 5 parts by weight of red pepper leaves, 5 to 20 parts by weight of raw chestnut, and 1 to 10 parts by weight of fermented shiitake mushroom may be mixed with 100 parts by weight of the firstly aged mollusk. there is.

The mollusk may be squid, octopus or octopus.

In addition, the low-salt salted fish of the present invention for achieving the above other object may be prepared according to the above manufacturing method.

Even though the low-salt salted fish of the present invention is a low-salt product, it does not cause a fishy taste, has excellent sensory properties, and has a long shelf life.

Moreover, the low salt salted fish of the present invention shows excellent sensory properties even if the aging period is shortened compared to the conventional aging period, and is particularly excellent in sensory properties such as chewiness and flavor.

In addition, since the low-salt salted fish of the present invention is a low-salt product, it is a food suitable for well-being, which has recently become an issue, and it is possible to create high added value as a local specialty due to the reduction in manufacturing cost, so the industrial effect is very large.

The present invention relates to a method for producing low-salt salted fish using sugar and low-salt salted fish prepared thereby.

Hereinafter, the present invention will be described in detail.

The method for producing low-salt salted fish using the sugar of the present invention includes (A) salting mollusks in a salt solution having a salinity of 15 to 25%; (B) immersing the salted mollusk in a sugar solution having a sugar concentration of 15 to 25%; (C) washing the mollusk immersed in the sugar solution and then first aging it at 0 to 10 ° C for 60 to 90 days; (D) mixing the seasoning mixture, dried radish, red pepper leaves, raw chestnuts, and fermented shiitake mushrooms with the firstly aged molluscs; and (E) secondarily aging the mixture at 0 to 10 °C for 5 to 10 days.

First, in step (A), the mollusk is washed and then salted in a salt solution having a salinity of 15 to 25%, preferably 19 to 21%.

The mollusk of the present invention is not particularly limited as long as it can be made into salted fish, but preferably includes squid, octopus or octopus.

The mollusks are immersed and salted in a salt solution having a salinity of 15 to 25% for 1 to 5 days, preferably 1 to 2 days, in order to be prepared in the form of salted fish that can be stored for a long time. The salt solution is preferably prepared using sun salt, and if the concentration and salting time of the salt solution are less than the lower limit, it may be difficult to store for a long time, and if it exceeds the upper limit, the functionality may decrease.

Next, in the step (B), the salted mollusk is cut and immersed in a sugar solution (23 to 27 ° C) having a sugar concentration of 15 to 25%, preferably 22 to 23%, for 20 to 36 hours. . At this time, the sugar concentration is preferably 2 to 3% higher than the salt concentration for salt removal and sugar filling.

Since the salted mollusk is very salty, it is immersed in a high-concentration sugar solution to fill sugar while removing salt. The sugar-filled mollusk becomes chewy without strong sweetness and salty taste.

The sugar solution is made of grain syrup, and when the sugar solution is prepared using other sugars such as sugar, honey, syrup, lactose, etc. .

If the concentration and soaking time of the sugar solution are less than the lower limit, salt may not be removed, and if the concentration exceeds the upper limit, sweetness may be strong and chewiness may be reduced.

In addition, when the temperature of the sugar solution during immersion is less than the lower limit, bitter taste may occur, and when it exceeds the upper limit, it may become hard and the elasticity may be reduced.

Step (B) may be performed after washing the salted molluscs subjected to step (A), but in the case of washing, the storage period may be shortened, so it is preferable to perform step (B) immediately without washing. .

Next, in step (C), after washing the mollusk immersed in the sugar solution, it is first aged for 30 to 60 days, preferably 30 to 40 days, at 0 to 10 ° C.

Salt and sugar remaining on the surface of the mollusk are removed through the washing, and the storage period is increased through aging, and the sensory properties are improved.

If the aging time and temperature are less than the lower limit, the mollusk may become hard and elasticity and chewiness may be reduced, and if it exceeds the upper limit, it may be difficult to store for a long time and the taste may deteriorate.

Next, in the step (D), the seasoning mixture, dried radish, red pepper leaves, raw chestnuts, and fermented shiitake mushrooms are added to the firstly aged mollusk and mixed.

The seasoning mixture is a mixture of onions, pears, apples, lotus root powder and water, heated at 90 to 120 ° C, preferably 100 to 110 ° C for 12 to 24 hours, preferably 15 to 20 hours, and then pulverized. ; beef bone broth; chili powder; ginger; garlic; sea salt; and fish sauce; and aged at 0 to 10 ° C for 10 to 30 hours, preferably for 15 to 20 hours. the seasoning; beef bone broth; chili powder; ginger; garlic; sea salt; and fish sauce; when used immediately without aging, the fishy taste peculiar to mollusks is not removed, elasticity and chewiness are not improved, and the secondary aging time (aging time of step (E)) cannot be shortened.

The seasoning is mixed with 20 to 50 parts by weight of pears, 10 to 40 parts by weight of apples, 10 to 40 parts by weight of lotus root powder, and 200 to 300 parts by weight of water based on 100 parts by weight of onion, heated and then pulverized, onions, If any of pear, apple, and lotus root powder is not used or is not used in the above range, the fishy taste peculiar to molluscs is not removed and the secondary aging time (aging time of step (E)) cannot be shortened.

The seasoning mixture of the present invention contains 10 to 20 parts by weight of seasoning, 5 to 15 parts by weight of beef bone broth, 5 to 15 parts by weight of red pepper powder, 0.5 to 5 parts by weight of ginger, 1 to 20 parts by weight of garlic, based on 100 parts by weight of the firstly aged mollusk. By mixing 10 parts by weight, 5 to 15 parts by weight of sea salt and 0.5 to 5 parts by weight of fish sauce, it improves the functionality and inhibits bacterial growth so that it can be stored for a long time.

If the content of the seasoning is less than the lower limit, the fishy taste peculiar to mollusks is not removed and the secondary aging time (aging time of step (E)) cannot be shortened, and if it exceeds the upper limit, bitter taste occurs and elasticity this may deteriorate.

In particular, bone broth is obtained by boiling pig or cow bones for 5 to 50 hours, preferably 10 to 20 hours, and then filtering.

The dried radish is used to improve the texture and taste, and the texture is improved only when soaked in hot water for 30 to 40 minutes. The dried radish is used in an amount of 20 to 40 parts by weight, preferably 25 to 30 parts by weight, based on 100 parts by weight of the primary aged mollusk. If the content of radish is less than the lower limit, the texture may not be improved, and if it exceeds the upper limit, you cannot feel the unique chewiness and elasticity of molluscs.

The red pepper leaves are used to increase the sensuality, and boiled and dried ones are used. The red pepper leaves are used in an amount of 0.5 to 5 parts by weight, preferably 0.7 to 1.5 parts by weight, based on 100 parts by weight of the firstly aged mollusk. If the content of red pepper leaves is less than the lower limit, the sensory properties may not be improved, and if it exceeds the upper limit, the unique taste and chewiness of salted fish may be reduced.

The raw chestnut (raw rate) is used to improve the texture and taste of the raw chestnut with the skin removed, and is used in an amount of 5 to 20 parts by weight, preferably 5 to 10 parts by weight, based on 100 parts by weight of the firstly aged mollusk. do. If the content of raw chestnut is less than the lower limit, the texture may not be improved, and if it exceeds the upper limit, the unique taste and chewiness of salted fish may be reduced.

The fermented shiitake mushroom not only increases the storage period of salted fish and helps various ingredients such as calcium contained in shiitake mushrooms to be quickly absorbed by the body, but also facilitates digestion. The fermented shiitake mushroom is 1 to 10 parts by weight, preferably 3 to 5 parts by weight, based on 100 parts by weight of the primary aged mollusk. If the content of the fermented shiitake mushroom is less than the lower limit, the storage period of salted fish may not improve, and if it exceeds the upper limit, the sensory properties may decrease.

The fermented shiitake mushroom is fermented by mixing and culturing lactic acid bacteria in shiitake mushrooms, and the lactic acid bacteria include Streptococcus thermophilus , Lactobacillus acidophilus , and Lactobacillus plantarum ( L and two or more species selected from the group consisting of plantarum ).

Next, in step (E), the mixture is secondarily aged at 0 to 10 °C for 5 to 10 days, preferably 7 to 8 days.

In the present invention, by using a sugar solution and seasoning, the secondary aging time can be significantly shortened compared to the conventional 30 to 60 days, and even if the secondary aging time is shortened, excellent functionality can be obtained.

When the aging temperature and time during the secondary aging are less than the lower limit, the sensory properties may decrease, and when the temperature and time exceed the upper limit, fishy and bitter tastes may occur.

The salinity of salted fish prepared in this way is 5.0-10.0%, and salted fish with low salinity was produced.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these variations and modifications fall within the scope of the appended claims.

Preparation Example 1. Seasoning mixture

seasoning

100 parts by weight of onion, 30 parts by weight of pear, 20 parts by weight of apple, 15 parts by weight of lotus root powder and 200 parts by weight of water were mixed, heated at 100 ° C. for 20 hours, and then pulverized to obtain a seasoning.

seasoning mixture

15 parts by weight of the prepared seasoning, 5 parts by weight of beef bone broth, 8 parts by weight of red pepper powder, 1.5 parts by weight of ginger, 5 parts by weight of garlic, 8 parts by weight of sea salt, and 1.5 parts by weight of fish sauce were mixed and aged at 5 ℃ for 20 hours. A mixture was obtained (the content is based on 100 parts by weight of squid).

Preparation Example 2. Shiitake mushroom fermented product

Shiitake mushrooms and lactic acid bacteria were mixed at a weight ratio of 1: 0.3 and fermented at 35 ° C. for 1 day to obtain fermented shiitake mushrooms.

The lactic acid bacteria are a mixture of equal amounts of Streptococcus thermophilus and Lactobacillus acidophilus .

Example 1.

After peeling the squid, it was salted in a salt solution having a salinity of 20%, and then the salted squid was cut and immersed in a sugar solution (grain syrup, 25 ℃) having a sugar concentration of 22% for 24 hours and washed. After primary aging of the washed squid at 5 ° C. for 30 days, 100 parts by weight of the primary aged squid, 27 parts by weight of dried radish, 0.8 parts by weight of red pepper leaves, 8 parts by weight of raw chestnuts And 3.5 parts by weight of the fermented shiitake mushroom prepared in Preparation Example 2 was added and mixed, and then the mixture was secondarily aged at 5 ° C. for 7 days to prepare low-salt salted squid.

The dried radish and raw chestnuts are pulverized and have an average particle diameter of 0.5 cm.

Comparative Example 1. Use of sugar

It was carried out in the same manner as in Example 1, but salted squid was prepared using sugar instead of grain syrup when preparing the sugar solution.

Comparative Example 2. Omission of sugar solution

Salted squid was prepared in the same manner as in Example 1, but without using a sugar solution.

Comparative Example 3. Omit seasoning

It was carried out in the same manner as in Example 1, but when preparing the seasoning mixture, it was prepared without using seasoning to prepare salted squid.

Comparative Example 4. Grain syrup added later

After peeling the squid, it was salted in a salt solution having a salinity of 20%, and then the salted squid was cut and washed. After primary aging of the washed squid at 5 ° C. for 30 days, 100 parts by weight of the primary aged squid, 6 parts by weight of grain syrup, 27 parts by weight of dried radish, 0.8 parts by weight of red pepper leaves, the seasoning mixture prepared in Preparation Example 1 , 8 parts by weight of raw chestnut and 3.5 parts by weight of fermented shiitake mushroom were added and mixed, and then the mixture was secondarily aged at 5 ° C. for 7 days to prepare salted squid.

<Test Example>

Test Example 1. Salinity measurement

The salinity of the salted squid prepared in Examples and Comparative Examples was measured.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Salinity (%) 7.4 12.4 22.4 11.8 20.3

As shown in Table 1 above, it was confirmed that the salted squid prepared according to Example 1 of the present invention had lower salinity than Comparative Examples 1 to 4.

The salinity of the salted fish prepared by the conventional traditional method was 20 to 30%, and it was confirmed that the salted squid of Example 1 had a significantly lower salinity than the salted seafood prepared by the conventional method.

Test Example 2. Measurement of the number of microorganisms

The number of microorganisms was measured using the following method described in the literature while storing the salted squid prepared in the above Examples and Comparative Examples at 10 (± 5) ° C. for 1, 5, 10, and 15 days. 3M Aerobic Count Plate film (55144-1000) was used to measure the total number of microorganisms in salted squid during storage.

Classification (unit: CFU/g) 1 day 5 days 10 days 15th Example 1 1.9X10 ² 7.4X10 ² 5.5X10 ⁴ 8.4X10 ⁵ Comparative Example 1 4.9X10 ² 4.4X10 ⁵ 5.8X10 ⁶ 6.8X10 ⁷ Comparative Example 2 8.8X10 ² 8.3X10 ⁵ 8.8X10 ⁶ 9.6X10 ⁷ Comparative Example 3 4.8X10 ² 2.2X10 ⁵ 3.1X10 ⁶ 4.7X10 ⁷ Comparative Example 4 8.9X10 ² 7.0X10 ⁵ 7.4X10 ⁶ 8.2X10 ⁷

As shown in Table 2 above, it was confirmed that the total number of bacteria in the salted squid prepared according to Example 1 of the present invention was lower than that of Comparative Examples 1 to 4. That is, it was confirmed that the salted squid of Example 1 inhibited the proliferation of spoilage bacteria.

Test Example 3. VBN (volatile base nitrogen) measurement

The freshness of the salted squid prepared in the above Examples and Comparative Examples was measured as follows while being stored at 10 (±5) ° C for 1, 5, 10, and 15 days.

Take 2 g of the sample, add 16 mL of distilled water, add 2 mL of 20% TCA solution, grind it well, leave it for 10 minutes, filter it to take the supernatant, and calculate the amount of volatile basic nitrogen by a trace diffusion method using a Conway unit.

Classification (unit: mg%) 1 day 5 days 10 days 15th Example 1 18.75±0.41 28.69±0.78 35.09±0.91 39.61±1.11 Comparative Example 1 19.66±0.28 36.53±0.81 42.07±0.28 46.99±0.71 Comparative Example 2 20.48±0.66 41.82±1.18 49.02±0.60 52.00±1.24 Comparative Example 3 19.14±0.54 35.89±0.64 41.22±1.02 46.55±0.65 Comparative Example 4 20.11±0.15 41.09±0.72 48.54±0.76 51.64±0.39

As shown in Table 3 above, it was confirmed that the VBN content increased with time in all groups. It was confirmed that the salted squid prepared according to Example 1 of the present invention had a lower VBN content than Comparative Examples 1 to 4.

Accordingly, it was confirmed that the salted squid prepared according to Example 1 was effective in extending the shelf life.

Test Example 4. Sensory test

After 15 days of storage of the salted squid prepared in Examples and Comparative Examples, 20 professional panelists were asked to taste it, and then a sensory test was performed using a 9-point scale method to obtain an average value, which is shown in Table 4 below.

- Chewiness, flavor, texture (elasticity), fishy taste and overall preference: 1 point = very bad, 9 points = very good

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Chewy 7.89 4.02 3.11 3.55 3.84 zest 7.64 6.41 5.12 4.05 5.46 texture 7.55 5.11 4.09 4.62 4.76 fishy taste 7.96 7.05 5.04 4.11 5.17 Comprehensive Symbol 7.94 4.52 3.67 3.57 4.35

As shown in Table 4 above, it was confirmed that the salted squid prepared according to Example 1 of the present invention was superior in chewiness, flavor, texture (elasticity), fishy taste and overall preference compared to Comparative Examples 1 to 4.

Even when octopus was used instead of squid, it was confirmed that salinity, number of microorganisms, VBN content and sensory properties were similar to that of salted squid.

Claims (8)

(A) salting the mollusk in a salt solution having a salinity of 15 to 25%;
(B) immersing the salted mollusk in a sugar solution having a sugar concentration of 15 to 25%;
(C) washing the mollusk immersed in the sugar solution and then first aging it at 0 to 10 ° C for 30 to 60 days;
(D) mixing the seasoning mixture, dried radish, red pepper leaves, raw chestnuts, and fermented shiitake mushrooms with the firstly aged molluscs; and
(E) secondarily aging the mixture at 0 to 10 ° C for 5 to 10 days;
In step (D), the seasoning mixture is a mixture of onion, pear, apple, lotus root powder and water, heated at 90 to 120 ° C. for 12 to 24 hours, and then pulverized; beef bone broth; chili powder; ginger; garlic; sea salt; And fish sauce; manufacturing method of low-sodium salted fish using sugar, characterized in that aged for 10 to 30 hours at 0 to 10 ℃, including. The method of claim 1, wherein the sugar solution in step (B) is prepared from grain syrup. delete The method of claim 1, wherein the seasoning mixture contains 10 to 20 parts by weight of seasoning, 5 to 15 parts by weight of beef bone broth, 5 to 15 parts by weight of red pepper powder, and 0.5 to 5 parts by weight of ginger based on 100 parts by weight of the firstly aged mollusk. , Garlic 1 to 10 parts by weight, sea salt 5 to 15 parts by weight and fish sauce 0.5 to 5 parts by weight, characterized in that mixed with low salt salted fish production method using sugar. The method of claim 1, wherein the seasoning is prepared by mixing 20 to 50 parts by weight of pears, 10 to 40 parts by weight of apples, 10 to 40 parts by weight of lotus root powder, and 200 to 300 parts by weight of water based on 100 parts by weight of onion. Method for producing low-salt salted fish using sugar. According to claim 1, in the step (D), 20 to 40 parts by weight of dried radish, 0.5 to 5 parts by weight of red pepper leaves, 5 to 20 parts by weight of raw chestnuts, and 1 to 20 parts by weight of fermented shiitake mushroom based on 100 parts by weight of the firstly aged mollusk Method for producing low-salt salted fish using sugar, characterized in that mixed in 10 parts by weight. The method of claim 1, wherein the mollusk is squid, octopus or webfoot octopus. Claims 1, 2, 4 to 7 of the low-salt salted fish prepared according to the manufacturing method of any one of claims.