KR19980081998A - Method for preparing functional cod roe containing chitosan oligosaccharide - Google Patents

Abstract

[Technical Field]

The present invention contains chitosan oligosaccharides extracted from the shell of crab, shellfish, etc., which is a traditional Korean food, which has excellent antibacterial effect and prolongs the shelf life by extending the quality preservation period. The invention relates to.

[Technical overthought to solve]

Conventionally, the traditional manufacturing method of salted fish, Korean traditional fish food, is prepared by adding a large amount of salt (about 25%) to meat, intestines and gonads of fish and shellfish, and ripening them properly by the digestion of autodigestive enzymes and microorganisms. However, according to the academic report that excessive addition of salt causes adult disease, modern people tend to avoid salting.

[Summary of solution]

The present invention has various physiological functions such as antibacterial, anti-tumor activity, bifidus growth factor, etc. in cod roe which has a relatively high market share in domestic salted fish market, and it has excellent antibacterial effect by adding chitosan oligosaccharides with high solubility and high body absorption. It aims to promote consumption of Korean traditional food by manufacturing functional cod roe with extended shelf life.

[Important Uses of the Invention]

Manufacture of Cod roe

Description

Method for preparing functional cod roe containing chitosan oligosaccharide

The present invention contains chitosan oligosaccharides extracted from shells of shellfish such as crab cod roe, which is a traditional Korean seafood, and has excellent antimicrobial effect and prolongs shelf life by prolonging the quality preservation period. The invention relates to a method.

Conventionally, the traditional manufacturing method of salted fish, Korean traditional fish food, is prepared by adding a large amount of salt (about 25%) to meat, intestines and gonads of fish and shellfish, and ripening them properly by the digestion of autodigestive enzymes and microorganisms. However, according to academic reports that excessive addition of salt causes adult disease, modern people tend to avoid salting. Due to this condensed milk, in recent years, some salted fish sauces with various seasonings (pepper, garlic, ginger, lactic acid, etc.) and low-salt salt (less than 7%) have been produced. However, consumers are still not aware that consumption is increasing because salted products are salty and unhealthy.

Therefore, in order to expand consumption promotion of salted fish, which is a traditional food, it is required to develop a new product to accommodate not only the taste but also the taste preference of modern people, that is, the health-oriented demand.

Therefore, the purpose of the present invention is to have a variety of physiological functions such as antibacterial, anti-tumor activity, bifidus growth factor, etc. in cod roe which has a relatively high market share in the domestic salted fish market. In order to promote the consumption of Korean traditional food by manufacturing functional cod roe excellent and extended quality preservation period, the present invention will be described in detail as follows.

The cod from the fish is seasoned with salt, succinic acid, sodium glutamate, and sorbitol, seasoned with seasoning. In seasoning cod roe, 2% chitosan oligosaccharide dissolved in 0.5% succinic acid is prepared by adding 15% concentration to the second seasoning concentration.

In the present invention, chitosan oligosaccharides are extracted from shells of crustaceans, such as crabs, where chitin and chitosan were once treated as unusable materials without biophysiological functions during digestion and absorption, but have been left unused in recent years. Many studies have shown that chitin and chitosan are non-toxic substances with adsorptive, moisturizing, emulsifying and biodegradable antibacterial, anti-ulcer, anti-cholesterol, intestinal useful bacteria growth, anti-tumor activity, plant cell activation and It is a polymer polysaccharide with a variety of functions such as immune responsiveness, and has been found to be a biological resource that can be applied to various fields such as health-oriented foods, medicines, food preservatives, heavy metal adsorbents, enzyme fixatives, cosmetics, feed and soil improving agents.

Chitin is not only resistant to chemicals but also insoluble in water and most common solvents because acetylamino in the molecule is very strongly bound by hydrogen bonding between molecules. Chitosan, on the other hand, is well soluble in low concentration inorganic acids, organic acids such as acetic acid and maleic acid, but insoluble in water or alcohol, agglomerates when protein is present or PH rises, and has a rich taste and high viscosity. There are many restrictions. Therefore, there are many problems to be solved in order to apply chitin and chitosan to a wide range of industries such as food and pharmaceutical fields.

In view of this, many studies have been conducted on chitin and chitosan derivatives having high physiological functionality, water solubility, dissolving in organic solvents, and high stability, and among them, particularly interested in hydrolyzates including chitin and chitosan oligosaccharides. As it is concentrated, these chitin and chitosan oligosaccharides have various functional characteristics such as antibacterial, antitumor activity, bifidus growth factor, and plant cell activation, and are expected to be applied as high value-added materials due to their fast absorption in the body.

Known methods for producing chitin and chitosan oligosaccharides have been developed by chemical degradation using strong acids and biological degradation using chitin and chitosan degrading enzymes.

For reference, the chemical decomposition of the former is not only a question of safety due to the use of strong acid, but also causes chemical pollution such as causing pollution to the marine environment, removing excess salts generated during neutralization, low yield of higher oligosaccharides, deamination and coloring during hydrolysis. The latter enzymatic degradation method is more safe than chemical decomposition method, and all commercially available chitosan hydrolysates are manufactured by this method. In this expensive and mass production, there is a problem that industrial production is still difficult because of the large economic burden such as expansion of biological process facilities.

Therefore, in recent years, a technology for manufacturing economically and environmentally friendly low concentration acid decomposition method by supplementing the disadvantages of chemical and enzymatic decomposition method has been developed and patented by the present applicant and is already in the commercialization stage.

The present invention is to add the chitosan oligosaccharides prepared by the new low-concentration acid decomposition method described above in more detail according to the embodiment to extend the antimicrobial effect and food preservation period by adding cod roe, one of the traditional Korean food.

1. Materials and Methods

(Production of cod roe)

The compounding ratio of the seasoning liquid which seasons the egg is as follows.

Table 1. Mixing ratio of chitosan oligosaccharide-containing cod roe

In the preparation of cod roe with seasoning solution prepared at such a compounding ratio, first thaw and select frozen cod roe and soak it in the first seasoning liquid for about 24 hours, then take it out and leave it in the tray for about 3 hours to prepare the water. After removing and then immersing in the secondary seasoning solution for about 40 hours to release the water after the seasoning to obtain a functional cod roe containing chitosan oligosaccharides.

(Sensory test)

Ten sensory test personnel were selected and composed, and the five-step scoring method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) was added chitosan oligosaccharide. The sensory test of cod roe was conducted.

(Amino nitrogen content)

It was measured by off-white method using the copper salt method of Spics and Chamber. That is, 70 ml of distilled water was added to 5 g of the sample and boiled and centrifuged (10 min, 3,000 rpm). 5 ml of the supernatant was centrifuged, mixed with 5 ml of the phosphate suspension, and the supernatant was again taken. The absorbance was measured at 620 nm to calculate the amino nitrogen content.

(Antibacterial measurement)

The antibacterial activity of cod roe was used as a paper disk method.

That is, the plate was prepared by pouring about 20 ml of Mueller Hinton agar medium into a sterile petri dish and inoculated by first smearing the bacterial strains incubated at 35 ° C. for 12 to 24 hours on a petri disk using a sterile swab.

Then, put a sterile paper disk (8mm diameter, thick, Advantcc Toyo Co., Japan) on the Mueller Hinton agar medium and inject a certain amount of the sample filtered with a membrane filter (0.45m), Agrobacterium, Korea) was incubated for 24 hours and 48 hours to determine the antimicrobial activity by creating a clear zone around the paper disk. The strains used in the antimicrobial experiments were Staphylococcus aureus ATCC 6538 and Enterobcter aerogenes ATCC 13048.

2. Experimental Results

(1) Sensory test result of cod roe with chitosan oligosaccharide

The sensory test results of the chitosan oligosaccharide-added cod roe and chitosan oligosaccharide prepared under the same conditions as in Table 1 but without the addition of chitosan oligosaccharide were prepared in the same compounding ratio. As shown in Table 2, there is no big difference between chitosan oligosaccharide-free cod roe and added cod roe in taste, smell, color and texture, so adding chitosan oligosaccharides does not significantly affect the taste and color of existing cod roe. I could see.

(2) Change of amino nitrogen content

Since the shelf life of cod roe is relatively short compared to other salted fish, it is considered that a series of research efforts are needed to extend the shelf life of cod roe. In order to determine whether Chitosan oligosaccharide-added cod roe can extend the shelf life of cod roe, the change of amino nitrogen content, which is a measure of the maturation of cod roe, was examined during fermentation. Table 3 shows. Chitosan oligosaccharide-added cod roe was lower in amino-nitrogen content compared to uncooked cod roe, and it was concluded that chitosan oligosaccharides could be extended to some extent by adding chitosan oligosaccharides.

Table 3. Amino nitrogen content of chitosan oligosaccharide added cod roe

(3) Antibacterial Activity of Cod Roe with Chitosan Oligosaccharide

Chitosan oligosaccharides are known to have excellent antimicrobial activity. Chitosan oligosaccharide-added cod roe was also considered to be superior to non-coated cod roe. Table 4 shows the antimicrobial activity against two pathogenic bacteria, Staphylococcus aureus and Enterobacter aerogenes. .

As a result of examining the antimicrobial activity of Staphylococcus aureus for 12 hours at 12 hour intervals, after 12 hours, the clear zone size of chitosan oligosaccharide-added cod roe was higher than that of cod-free cod roe. However, there was no antimicrobial activity in the no addition section. On the other hand, antibacterial effect on Enterobacter aerogenes showed similar tendency as Staphylococcus aureus.

Table 4. Antimicrobial Activities of Chili Cod with Chitosan Oligosaccharides

※ Clear Zone diameter 2mm or more: + +, Clear Zone diameter 2mm or more: +

Clear Zone No Creation:

3. Conclusion

The shelf life of commercially produced cod roe is not so long that the shelf life of the fresh cod roe is about 40 days. As a result, it was thought that the amino acid nitrogen content was lower than that of the unadded product, which would extend the shelf life of the cod roe. On the other hand, functional cod roe has excellent antimicrobial effect against pathogenic bacteria Enterobacter aerogenes and Staphylococcus aureus, which can be recognized as functional product.

As such, the present invention is a traditional fishery food of Korea, which has various physiological functions such as antibacterial and anti-tumor activity, and adds chitosan oligosaccharides with high absorption rate in the body. It is an excellent invention which can extend the effect very much.

Claims (1)

The cod roe from the fish is seasoned with salt, sodium glutamate glutamate, and sorbitol, seasoned. A method of preparing chitosan oligosaccharide-containing functional cod roe, which is prepared by adding 2% chitosan oligosaccharide dissolved in 0.5% succinic acid at a concentration of 15% based on the total concentration of the second seasoning.