KR20040060271A - Method for processing a ginseng dried yellow corvina and product therefore - Google Patents

Abstract

PURPOSE: A method of processing a dried corvina by salting a corvina and immersing the salted corvina with a mixed extract of green tea and ginseng is provided. The product is eliminated in a fishy smell, rancidity, astringency taste or the like and prevented in deterioration. CONSTITUTION: A corvina is salted with sea salt for 2 to 8hr to give a salted corvina. Ground green tea leaves and water are mixed in a weight ratio of 1:2 to 4, agitated for 2 to 4hr in a constant-temperature water tank of 60 to 90deg.C to elute polyphenol and then filtered for 20 to 40min. Ginseng is mixed with water in a weight ratio of 1:5 to 10, extracted for 20 to 30min at 105 to 121deg.C and filtered. Then, the salted corvina is immersed in a mixture of the green tea leaves extract and ginseng extract in a weight ratio of 1:0.1 to 10 and dried.

Description

Method for processing a ginseng dried yellow corvina and product therefore}

The present invention relates to a processing method and ginseng gulbi of ginseng gulbi, and more specifically, by mixing a polyphenol solution extracted from green tea leaves and ginseng extract extracted from ginseng at a constant ratio, by immersing the low tide in the mixed solution at a constant ratio By processing, the antibacterial and antioxidant polyphenol liquid extracted from green tea leaves and the bioactive substance extracted from ginseng penetrate into the oyster, and the antibacterial and antioxidant effects during processing prevent fat rancidity and bacterial growth. In addition to preventing the deterioration caused by high blood pressure, diabetes, heart disease and adult diseases, and because of the unique fishy, rancidity, astringent taste, etc., children and young people who did not prefer oysters can enjoy without refusal, As demand grows and oyster consumption is promoted, income levels of producers and processors are increased and jobs are created. This one will be generated to activate the local economy.

The reference fish catched a lot in the southwestern coast of Korea is a white flesh fish that is low in fat and rich in protein and contains various amino acids and minerals. To preserve the food for a long time, it has been used for a long time by drying salted or pickled.

However, the above-mentioned oysters are traded in a dried state in the sea breeze, and each household is edible by simply applying heat to the oysters, so that they are rotted due to the intestines and undigested contents present in the abdominal cavity of the oysters during drying. There is a problem that fishy and rancidity occur easily, and when oysters are stored for a long time, fat contained in meat is discharged to the outside of the body early, oxidized by oxygen in the air, and the color of oysters changes and taste. There was a problem such as bringing down the.

In order to solve this problem, the ginseng oyster ratio was manufactured. In the previously filed Korean Patent Publication No. 2002-54308, 'Ginseng oyster ratio and its manufacturing method' are ground with ginseng or extracted with water to extract the extract, The ginseng solution was infiltrated into the premature flesh by depositing early for a certain period of time, but the active ingredient of ginseng was used. However, the extraction process of ginseng extract for 20 minutes at 100 ℃ cannot extract the active ingredient of ginseng completely. In addition, even if the boiled ginseng solution was cooled and infiltrated early, there was a problem in that it could not inhibit the action or prevent the growth of bacteria by the bacteria existing in the early stage itself.

In order to solve such a problem, a small amount of preservatives must be added to suppress the growth of mold, etc., but the addition of preservatives may cause loss of intrinsic taste, or accumulation of preservatives in the human body after eating. Due to this situation is being avoided.

Therefore, an object of the present invention is to improve the texture of oysters only, to solve the problems of the conventional oyster processing method that did not consider hygiene and texture, ginseng extract extracted from green tea leaves and polyphenol solution extracted from ginseng By mixing at a constant ratio and dipping the low water into the mixed solution mixed at a constant ratio, the antibacterial and antioxidant polyphenol liquid extracted from the green tea leaves and the bioactive substance extracted from ginseng penetrate into the oyster during processing. Due to the antibacterial and anti-oxidant effects, it is possible not only to prevent fat deterioration and deterioration caused by bacteria, but also to prevent adult diseases such as high blood pressure, diabetes, heart disease, etc. Children and young people who didn't prefer gulby can enjoy it without refusal. As the consumption of oyster fertilizers is promoted, it provides the processing method and ginseng oyster fertilizer for ginseng oyster fertilization, which can revitalize the local economy by raising income level and employment creation of fishermen and processors.

1 is a flow chart showing a processing method of ginseng oyster ratio according to the present invention.

The processing method and ginseng oyster ratio of the ginseng oyster ratio of the present invention for achieving the above object, step (S1) and salted for 2 to 8 hours with the salt of the natural salt removed by the reference group selected by size; Grinding the dried green tea leaves and mixing the ground green tea leaves with water at a ratio of 2 to 4 by weight and stirring the mixture for 2 to 4 hours in a constant temperature water bath at 60 to 90 ° C. (S2); Filtering the eluted polyphenol eluate by rotating for 20 to 40 minutes using centrifugation (S3); Mixing ginseng and water in a high-pressure sterilization pot at a ratio of 5 to 10 by weight to elute ginseng extract at 105 to 121 ° C. for 20 to 30 minutes (S4); Filtering the eluted ginseng extract by rotating for 20 to 40 minutes using centrifugation (S5); Mixing the filtered polylungol solution and ginseng extract 1: 0.1 to 10 weight ratio (S6); And it is characterized in that it comprises a step (S7) soaking the early salted in the mixed liquid mixture.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings such that those skilled in the art can easily implement the present invention.

1 is a flow chart showing the processing method of the ginseng oyster ratio of the present invention, the configuration is salted (S1), polyphenol eluting (S2), polyphenol eluent filtration (S3), ginseng extract eluting (S4), ginseng Extraction filtration (S5), polyphenol and ginseng extract mixture (S6) and immersion step (S7).

First, select only the reference group and select by size.

Reference salts selected by size are salted (S1) with dry or water using sun salt from which MgCl ₂ is removed for at least 6 months, and salted for 2 to 8 hours depending on the size, elasticity, color, temperature, etc. .

At this time, if the salting time is less than 2 hours, sufficient salting is not achieved. If the salting time is longer than 8 hours, the productivity decreases and the aesthetics are damaged, so the salting time is set to 2 to 8 hours.

After salting (S1), the dried green tea leaves are ground and the ground green tea leaves and water are mixed at a ratio of 1 to 2 to 4 by weight and stirred in a constant temperature water bath at 60 to 90 ° C. for 2 to 4 hours to elute the polyphenols (S2). do.

If the temperature of the constant temperature bath during elution (S2) is less than 60 ℃ or more than 90 ℃ polyphenol is difficult to extract from the ground green tea leaves, it is preferable to set to 60 ~ 90 ℃, if the amount of added water is less than 2 times It is difficult to elute the polyphenol and the productivity is lowered if it exceeds 4 times, so the ratio is 1: 2 to 4, and if the elution time is less than 2 hours, the elution is not finished. Elute.

After eluting the polyphenol (S2), the eluted polyphenol eluate was separated by rotating for 20 to 40 minutes at 5,000 to 10,000 rpm using centrifugal separation, and the residue was filtered (S3) using a filter paper or gauze. Obtain a liquid.

The polyphenol is a generic term for plant components having several phenolic hydroxyl groups in the molecule, and is known to be the fourth most common among the plant fiber components of cellulose, hemicellulose, lignin, and the like. It is effective in preventing hypertension, inhibiting diabetes, preventing atherosclerosis, releasing heavy metals, anticancer, and removing odors.

When the polyphenol solution is prepared, in order to completely extract the active ingredient of ginseng, ginseng and water are mixed in an autoclave in a ratio of 1: 5 to 10 by weight and steamed at 105 to 121 ° C. for 20 to 30 minutes to elute the extract. S4).

At this time, if the blending ratio of water is less than 1: 5, it is difficult to completely dissolve the active ingredient. If the ratio is greater than 1: 10, the productivity decreases, so it is 1: 1 to 10 weight ratio. If the dissolution temperature is less than 105 ° C, the ginseng is low. If the extract is difficult to elute and exceeds 121 ℃ excessive heat is consumed because it is uneconomical, soak the ginseng extract at 105-121 ℃ for 20-30 minutes to elute (S4).

After eluting ginseng extract (S4), the eluted ginseng extract was separated by centrifugation by rotating at 5,000 to 10,000 rpm for 20 to 40 minutes, and the residue was filtered with filter paper or gauze (S5) to obtain a ginseng extract. .

The extracted polyphenol solution and ginseng extract should be used as a mixed solution while refrigerated at about 1-5 ° C.

The filtered polyphenol solution and ginseng extract are mixed at a weight ratio of 0.1 to 10 (S6).

At this time, if the compounding ratio is less than 1: 0.1, the amount of the active ingredient of ginseng extract is small, and the effect is insignificant. If the ratio is greater than 1: 10, the polyphenol solution is small, which is difficult to prevent corruption and improve the taste of oyster. It is set to 0.1-10.

After preparing the mixed solution (S6), immerse the early salted in the mixed solution (S7), but adjust the immersion time according to the size and temperature of the fish, if the body is large and the temperature is low, soaking time 20 to 60 minutes When the body is small and the temperature is high, it should be 1 to 20 minutes so that the work can proceed smoothly without falling.

After immersing the low tide in the mixed solution of the polyphenol solution and ginseng extract as described above, put it in a basket or weave so that the dehydration is well dehydrated, dried in a well-ventilated place that is well ventilated and does not direct sunlight from the sun , Mature.

Also, in order to make the oyster taste and ginseng extract's taste and aroma more dense during drying and aging, spraying the mixed solution on the oyster will not only make the surface of the oyster come with a mixed solution, but also have a richer taste and aroma. As it can be eliminated, health functional foods that can be enjoyed by all ages are enjoyed without refusal.

On the other hand, the processed oysters in the distribution and sales stage thoroughly implements the cold chain system (cold chain system), so that consumers can eat high-quality functional oysters.

The oysters processed by the present invention can be decomposed during processing of oysters, deodorizing action by peptides and polyphenols having a taste, taste and aroma by ginseng saponin components, and the action of myosin, a salt-soluble protein. As it can have a chewy texture, it is possible to manufacture scientific and hygienic health functional oysters while inheriting traditional oysters.

Looking at the components and the efficacy of ginseng used in the present invention.

The efficacy of ginseng has been recognized for its effectiveness by thousands of years of experience in oriental medicine, and has been said to be the best medicine of fire, Jangsaeng, ripening, and Shinshin.

In addition, Do Hong-kyung said, "Ginseng is mainly for five chapters, stabilizes the mind, stops alertness, brightens the eyes, makes the head wise, and prolongs life if taken for a long time." Cultivated in Korea is the most effective, and representative pharmacological components of ginseng are ginseng saponin (ginsenoside), ginseng acid (panax acid), polyacetylene (polyacetylene) compounds, polyphenol compounds, general ingredients, etc. Recently, it is known to have anticancer effects, immune enhancement, antithrombosis, arteriosclerosis, liver function hyperactivity, brain function hyperactivity, etc.

Hereinafter, the present invention will be described in more detail with reference to Examples.

(Example)

After pickling the reference groups selected by size for 6 hours with salt from which the brine was removed, salt them, finely crushed the dried green tea leaves, and then mixing the green tea leaves and water in a weight ratio of 1: 4 and stirring them in a constant temperature water bath at 70 ° C. for 3 hours. Eluted and filtered.

In addition, ginseng and water were mixed in a high pressure sterilization pot at a weight ratio of 1: 10, steamed at 110 ° C. for 30 minutes, eluted with ginseng components, and then filtered. The low tide was immersed for 20 minutes.

The oysters processed according to the above embodiment can inhibit bacterial growth of oysters and prevent rancidity of fat by antibacterial and antioxidant action of polyphenols, and can significantly reduce trimethylamine, which is a major component of fishy fish, by deodorizing action. The salty, fishy, astringent taste can be prevented.

(Comparative Example 1)

The reference group selected by size was salted after 6 hours of salting with salt from which the water was removed.

(Comparative Example 2)

After pickling the reference groups selected by size for 6 hours with salt from which salt water was removed, salt them and mixed them in a high-pressure sterilization pot at a weight ratio of 1: 10, steamed at 110 ° C for 30 minutes, eluting ginseng components and filtering them. Thereafter, the low water ginseng was immersed in the eluted ginseng extract for 20 minutes.

Table 1 shows the results of the antimicrobial and antioxidant experiments of the Examples and Comparative Examples, and Table 2 shows the results of sensory evaluation using a 5-step symbol scaler for the texture of the Examples and Comparative Examples.

Antimicrobial and Antioxidant Test Results of Examples and Comparative Examples division TMA (mg%) TBA (μM / kg) POV (meq / kg) Viable cell count (CFU / g) Example 1.12 11.4 47 21,000 Comparative Example 1 2.34 24.6 63 76,000 Comparative Example 2 2.01 13.8 55 44,000 Each example, the comparative example is a processed product stored for two months at -20 ℃.

Sensory test results of the Examples and Comparative Examples division Example Comparative Example 1 Comparative Example 2 flavor 4.8 3.1 4.7 smell 4.9 2.5 4.5 Organization 4.5 4.1 4.4 Symbol 4.8 3.5 4.6 Criteria: 1. Disliked 2. Disliked 3. Disliked or disliked 4. Usually good 5. Very good.

As can be seen in Tables 1 and 2, the oysters prepared according to the processing method of the present invention were found to be better in terms of taste, smell, texture and overall symbol as compared to oysters using only oysters and ginseng, and fat rancidity. In addition, the analyte index in fish and fish showed the best results. Also, it was confirmed that the functional materials of polyphenol solution and ginseng extract had antibacterial and antioxidant effects.

Although the present invention has been described as described above only in the above embodiments, the present invention is not necessarily limited thereto. Instead, ginseng, kelp, seaweed, and herbal medicines containing many active ingredients may be used instead of ginseng. Various modifications are possible without departing from the scope and spirit of the invention.

As apparent from the above description, according to the processing method and the processing gulbi of the oyster of the present invention, the polyphenol liquid extracted from the green tea leaf and the ginseng extract extracted from ginseng are mixed at a constant ratio, and the low tide is immersed in the mixed liquid mixed at a constant ratio. By processing, the antibacterial and antioxidant polyphenols extracted from green tea leaves and the bioactive substances extracted from ginseng penetrate into the oysters, preventing the rancidity and growth of bacteria due to the antibacterial and antioxidant effects during processing. In addition to preventing the deterioration caused by hypertension, diabetes, heart disease, and other diseases, and because of the unique fishy smell, rancidity, astringent taste, children and young people who did not prefer oysters can enjoy without refusal. As a result, the demand for oysters has been increased and the income levels of producers and processors have increased. It creates useful effects such as job creation, etc., to activate the local economy.

Claims (2)

In the processing method of the oysters, (S1) salting the reference group selected according to the size with salt of sea salt from which the liver is removed (S1); Grinding the dried green tea leaves, and then mixing the ground green tea leaves with water in a ratio of 2 to 4 by weight and stirring the mixture for 2 to 4 hours in a constant temperature water bath at 60 to 90 ° C. (S2); Filtering the eluted polyphenol eluate by rotating for 20 to 40 minutes using centrifugation (S3); Mixing ginseng and water in a high-pressure sterilization pot at a ratio of 5 to 10 by weight to elute ginseng extract at 105 to 121 ° C. for 20 to 30 minutes (S4); Filtering the eluted ginseng extract by rotating for 20 to 40 minutes using centrifugation (S5); Mixing the filtered polylungol solution and ginseng extract 1: 0.1 to 10 weight ratio (S6); And immersing the salted early in the mixed mixture (S7). Ginseng oyster ratio characterized in that the processed including the processing method of claim 1.