KR20060095436A - Method for manufacturing salted abalone viscera - Google Patents

Abstract

The present invention relates to a method for preparing abalone viscera and salted abalone viscera, and more particularly, to separate the abalone meat and abalone viscera from the shell of the abalone and to immerse it in saline solution of 2-5% concentration. ; Finely chopped the washed abalone meat to a size of 0.3-0.5 cm; Adding 13-30 parts by weight of salt based on 100 parts by weight of the abalone viscera, washed and fermented and aged at a temperature of 10-30 ° C. for 30-50 days; After grinding the fermented and aged abalone viscera, adding 100 to 200 parts by weight of the finely sliced abalone meat based on 500 parts by weight of the ground abalone viscera; And adding the seasoning to the abalone gut added to the abalone meat, wherein the seasoning is 30 to 70 parts by weight of minced garlic, 30 to 70 parts by weight green pepper, 100 to 200 parts by weight of red pepper powder, sesame salt It relates to a manufacturing method of abalone gut salted fish and abalone gut salted salt produced by the 30 to 70 parts by weight, 15 to 30 parts by weight of sesame oil, 15 to 30 parts by weight of sugar and 100 to 200 parts by weight of soy sauce.

Abalone guts, abalone meat, salted fish, salt, seasoning, fermentation, ripening

Description

Method for manufacturing abalone visceral salted seafood and abalone visceral salted seafood produced by the same

1 is a manufacturing process of the abalone gut salted fish according to the present invention.

Figure 2 is a photograph showing the fermented and aged abalone gut.

Figure 3 is a photograph showing the product of abalone gut salted fish.

Figure 4 shows the change of protein enzyme activity during the aging period of abalone gut salted.

5 is a view showing the change of volatile basic nitrogen content during the aging period of abalone gut salted fish.

Figure 6 shows the change of amino nitrogen content during the aging period of abalone gut salted fish.

Figure 7 shows the antioxidant activity of abalone viscera and abalone meat.

8 is a diagram showing the activity inhibitory activity of Engiotensin converting enzyme of abalone viscera and abalone meat.

9 shows nitrite scavenging ability of abalone viscera and abalone meat;

Figure 10 shows the PT of the abalone viscera and abalones.

11 shows APTT of abalone viscera and abalones.

The present invention relates to a method for preparing abalone viscera spicy salt and abalone viscera spicy salt produced by it, and more particularly, to prepare the abalone meat and abalone viscera having beneficial effects on the human body to be easily ingested by the general public, fermentation ratio, fermentation The present invention relates to a method for producing abalone gut salted salted seafood, and a method for producing abalone gut salted fish prepared by establishing conditions, maturation period, and standard process.

In terms of general foods, abalone is one of the functional seafood products that have been highly valued in Korea, China, and Japan for a long time, and its market value is very high. Abalone contains various nutrients, which is known as a medicinal and functional substance. .

Abalone is particularly rich in protein and vitamins, and has long been treated as a high-grade seafood, and has excellent effects on skin care, nourishing tonic, postpartum care, and weak constitution.

In addition, the abalone viscera contains various functional substances and effective ingredients of carotenoids, which have a large amount of antioxidant activity, inhibitory activity of angiotensin converting enzyme, nitrite scavenging ability, and antithrombotic effect, compared to abalone meat. By ingestion, a healthy beneficial effect can be obtained.

However, abalone is mainly consumed either raw or in the form of porridge, and there is a problem that uncooked foods or those who do not like porridge do not have many foods that can easily consume abalone. Development of methods is urgently needed. In addition, until now, a method of properly processing abalone viscera and foodization is not universally known, despite the efficacy of the abalone viscera, there was a problem that the general public can not easily consume.

In addition, the abalone and abalone viscera, which are eaten mainly raw, there is a problem that long-term preservation is difficult due to its freshness.

An object of the present invention is to solve the above problems, to prepare abalone meat and abalone viscera with a beneficial effect on the human body in the form of salted fish, during the preparation of the appropriate ingredients, fermentation ratio, fermentation, etc. It is intended to provide conditions for the preparation of abalone gut salted seafood and abalone gut salted seafood prepared by scientifically identifying the functional ingredients of abalone meat and abalone intestine.

Method for producing abalone gut salted salt of the present invention for achieving the above object is to separate the abalone meat and abalone gut from the shell of the abalone and immersed in 2 ~ 5% of saline solution; Finely chopped the washed abalone meat to a size of 0.3-0.5 cm; Adding 13-30 parts by weight of salt based on 100 parts by weight of the abalone viscera, washed and fermented and aged at a temperature of 10-30 ° C. for 30-50 days; After grinding the fermented and aged abalone viscera, adding 100 to 200 parts by weight of the finely sliced abalone meat based on 500 parts by weight of the ground abalone viscera; It is characterized in that it comprises the step of mixing after adding the seasoning to the abalone guts added abalone meat.

Here, the seasoning is 30 to 70 parts by weight of crushed garlic, 30 to 70 parts by weight of green pepper, 100 to 200 parts by weight of red pepper powder, 30 to 70 parts by weight of sesame salt, 15 to 30 parts by weight of sesame oil, 15 to 30 parts by weight of sugar and soy sauce It is characterized in that 100 to 200 parts by weight.

In addition, the present invention provides abalone guts salted seafood prepared by the above method.

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

First, as shown in the manufacturing process of the abalone gut salted fish of Figure 1, the abalone meat and abalone gut is separated from the shell of the abalone and immersed in 2 to 5% of saline to wash, to prevent microbial contamination.

The abalone meat washed by immersion in saline is finely chopped to a size of 0.3 ~ 0.5 ㎝, and the abalone intestine is added in 13 ~ 30 parts by weight of salt based on 100 parts by weight of abalone viscera in an airtight container in which contact with air is blocked. Ferment and mature for 30-50 days at a temperature of ~ 30 ℃. The abalone viscera thus fermented and aged are shown in FIG. 2.

After grinding the fermented and aged abalone gut, 100 to 200 parts by weight of the finely sliced abalone meat is added based on 500 parts by weight of the crushed abalone gut. Then, 30 ~ 70 parts by weight of garlic, 30 to 70 parts by weight of green pepper, 100 to 200 parts by weight of red pepper powder, 30 to 70 parts by weight of sesame salt, 15 to 30 parts by weight of sesame oil, 15 to 30 parts by weight of sugar and 100 to soy sauce After adding 200 parts by weight and mixed to prepare abalone gut salted as shown in FIG.

At this time, the protein enzyme activity of the abalone gut salted fish prepared as described above rapidly increased up to 30 days of aging during the ripening period, the volatile basic nitrogen content shows the form of initial decay in some samples of less than 20% after 40 days of fermentation The amino nitrogen content was found to increase at a constant rate during the aging period. In addition, the lower the concentration of salt showed a faster fermentation rate, the content was higher than that of the general changchang.

Considering the above effects, the optimum ripening period of abalone gut salted fish according to the present invention was about 40 days, and the fermentation and aging temperatures of abalone gut salted fish were around 20 ° C.

In the present invention, in the abalone gut salted fish prepared by the above method, the antioxidant activity of the abalone meat and abalone gut, the inhibitory activity of the enzyme angiotensin converting enzyme, nitrite scavenging ability, antithrombotic effect, etc., abalone viscera compared to abalone meat It was found to be excellent in its efficacy.

The present invention is described in more detail with reference to the following examples. However, the present invention is not limited to this embodiment.

Example: Standard Manufacturing Process of Salted Fish

1. Pretreatment

After shelling abalone meat from the abalone shell, the abalone meat and abalone intestine are immersed in a 3% saline solution and washed to prevent microbial contamination.

2. Manufacturing of Intestine Salted Fish

13-25 parts by weight of saline is added to 100 parts by weight of the abalone gut washed by immersion in saline, and fermented and aged for 40 days at room temperature of 20 ° C. to prepare gut salt.

3. Addition and seasoning of abalone meat

After aging and fermentation, the visceral chopped salt is pulverized, and then 500 parts by weight of pulverized visceral salted fish is mixed with 200 parts by weight of sliced or ground abalone meat in a size of 0.5 cm in advance, and then 30 to 70 parts by weight of minced garlic and green pepper 30 ~ 70 parts by weight, red pepper powder 100-200 parts by weight, sesame salt 30-70 parts by weight, sesame oil 15-30 parts by weight, sugar 15-30 parts by weight and soy sauce 100-200 parts by weight to prepare the abalone gut salted.

In addition, in the present invention, the characteristics and efficacy of abalone gut salted fish prepared in the same manner was analyzed through the following experimental example.

room Experimental Example 1: Physicochemical Changes of Abalone Guts

In this experimental example, protein enzyme activity, volatile basic nitrogen, amino nitrogen of abalone gut salt were measured, and based on 100 parts by weight of abalone gut salt, 13 parts by weight, 15 parts by weight, 18 parts by weight, 20 parts by weight and 25 parts by weight The addition of parts was used as a sample, which is represented by 13%, 15%, 18%, 20% and 25% of salt.

1. Protein Enzyme Activity

Protein enzymatic activity of abalone gut salted during fermentation and ripening was measured according to the Anson-referral method, and the results are shown in FIG. 4.

As shown in FIG. 4, in all sample groups having a salt concentration of 13-25%, protein enzyme activity increased until 30 days of aging, but gradually decreased after 30 days. This showed a similar tendency to the amino nitrogen content, and compared with the activity, the sample having a salt concentration of 13% showed 0.335 unit / g at 30 days of aging, and the enzyme activity was higher than that of the sample group having a salt concentration of 13% or more.

2. Volatile Base Nitrogen

The volatile basic nitrogen content of abalone gut salt was analyzed by Conway unit microdiffusion method, and the results are shown in FIG. 5.

As shown in Figure 5, the change in volatile basic nitrogen content showed a steady increase for all sample groups. Generally, when the initial decay index of salted fish is 30-40mg / g, the sample of 13 ~ 18% of salt concentration shows volatile basic nitrogen content of 24.5 ~ 39.7mg / g after 40 days of fermentation. On the other hand, the salt concentration of 20-25% remained normal.

3. Amino Nitrogen

The amino nitrogen content of abalone gut salt was measured using the fomol titration method, and the results are shown in FIG. 6.

As shown in FIG. 6, amino nitrogen showed a constant increase during the aging period for all sample groups, and after 40 days of aging, the content was shown to be 243-285 mg%. Considering that the amino nitrogen content after 8 days was 87.9 mg%, it was found to be very high. The lower the salt concentration, the faster the fermentation rate and the change in content.

4. Amino Acid Analysis of Abalone Guts and Abalone Guts

In order to analyze the change of amino acid content during fermentation, the amino acid content and free amino acid content of abalone guts and salted abalone guts were measured after 40 days of fermentation. At this time, the amino acid content was measured using an amino acid-only analyzer (Hitachi L-8800, Japan) based on ion exchange chromatography, the results are shown in Table 1 and Table 2 below.

Table 1 below shows the results of measuring the amino acid content of abalone gut and abalone gut salted fish. (Unit: mg / g)

division Abalone guts Abalone guts salted Asp 10.97 8.81 Thr 5.82 5.2 Ser 5.72 4.77 Glu 12.45 9.97 Gly 7.06 4.95 Ala 5.21 4.42 Cys 1.81 1.51 Val 4.65 4.37 Met 2.05 1.67 Ile 3.39 3.27 Leu 6.42 5.56 Tyr 3.96 3.12 Phe 4.35 3.71 Lys 6.77 6.32 NH ₃ 1.43 1.41 His 2.97 2.22 Arg 8.45 7.02 Pro 4.54 3.61 Total 98.03 81.92

As shown in Table 1, it was found that the amino acid content of abalone gut salted about 20mg / g compared to the abalone gut.

In addition, Table 2 below is a result of measuring the free amino acid content of abalone gut and abalone gut salted. (Unit: mg / g)

division Abalone guts Abalone guts salted P-Ser 0.39 0.56 Tau 13.92 11.02 Asp 1.33 4.85 Thr 0.72 2.63 Ser 0.94 3.27 Glu 2.78 6.57 Sar 0.06 0.07 a-AAA 0.12 0.16 Gly 1.72 3.06 Ala 1.21 3.19 Cit 0.02 0.1 a-ABA 0.01 0.1 Val 0.88 2.96 Cys 0.1 0.13 Met 0.04 0.66 Ile 0.58 2.29 Leu 0.15 2.36 Tyr 0.53 1.64 Phe 0.15 1.27 b-Ala 0.05 0.03 b-AiBA 0.05 0.03 g-ABA 0.01 0.01 EOHNH ₂ 0.06 0.29 NH ₃ 0.46 0.85 Hylys 0.05 0.04 Orn 0.08 0.08 Lys 1.2 4.74 His 0.25 1.02 3Mehis - 0.01 Ans 0.29 0.2 Car 0.02 0.09 Arg 2.16 6.63 Pro 0.55 1.85 Total 30.37 62.75

As shown in Table 2, the free amino acid for determining the taste was found to increase about 30mg / g compared to abalone viscera in abalone gut salted.

Experimental Example  2: investigation of functional material of abalone

1. Antioxidant Activity

Antioxidant activity of abalone meat and abalone gut was measured using 1-diphenyl-2-picry hydrase (DPPH) method, and the results are shown in FIG. 7.

As shown in FIG. 7, abalone showed that the abalone viscera portion exhibited about 70 µg / ml higher antioxidant activity than the abalone muscle portion.

2. Inhibitory Activity of Engiotensin Converting Enzyme

Inhibitory activity of angiotensin converting enzymes of abalone and abalone viscera was measured by modifying the method of Cushman and Z (Cheung), and the results are shown in FIG. 8.

As shown in Figure 8, the abalone viscera part was found to exhibit about 50% higher activity of angiotensin converting enzyme than the abalone meat part.

3. Nitrite scavenging ability

Nitrite scavenging ability of abalone meat and abalone viscera was measured using a method such as Gray, and the results are shown in FIG. 9.

As shown in Figure 9, the nitrite scavenging ability of the abalone meat and abalone viscera was about 20% higher than the abalone meat viscera.

4. Antithrombotic Effect

The antithrombotic effects of abalone and abdominal viscera are activated partial thromboplastin, which is the time for prothrombin time (PT) and the generation of thromboplastin, which converts prothrombin to thrombin. Measured by time (activated partial thromboplastin time, APTT), the results are shown in FIGS. 10 and 11.

As shown in FIG. 10 measuring PT of abalone and abdominal viscera and FIG. 11 measuring APTT of abalone and abdominal viscera, abalone viscera showed higher antithrombotic effect compared to abalone muscles. In the case of APTT, there was no significant difference in the coagulation time, but APTT was more than 10 times more effective than the edible part of the abalone because the abalone viscera exceeded the clotting maximum time of 300 seconds and was diluted 10 times. It was found out.

Abalone visceral salted seafood according to the present invention is prepared by using the abalone meat and abalone intestines that are generally consumed only in the form of raw or porridge and ingested during the meal, the antioxidant activity of the abalone, angiotensin converting enzyme There is an advantage that the active substance and carotenoids (carotenoids) active ingredients having an activity inhibitory ability, nitrite scavenging ability, antithrombotic effect and the like can be easily taken.

In addition, the abalone gut salted salt according to the present invention is manufactured in the form of salted salted abalone which is easy to change in a short time to improve the storage period of the abalone gut, and mixes the abalone gut with various condiments with a unique flavor and Taste can be obtained, which can satisfy the needs of consumers who expect various salted fish and increase the utility of high value-added foods.

Claims (3)

Separating the abalone meat and abalone viscera from the shell of the abalone and immersing them in saline at a concentration of 2-5%; Finely chopped the washed abalone meat to a size of 0.3-0.5 cm; Adding 13-30 parts by weight of salt based on 100 parts by weight of the abalone viscera, washed and fermented and aged at a temperature of 10-30 ° C. for 30-50 days; After grinding the fermented and aged abalone viscera, adding 100 to 200 parts by weight of the finely sliced abalone meat based on 500 parts by weight of the ground abalone viscera; Adding seasoning to the abalone intestine to which the abalone meat is added and then mixing; Method of manufacturing abalone viscera salted fish comprising a. The method of claim 1, The sauce is crushed garlic 30 ~ 70 parts by weight, green pepper 30 ~ 70 parts by weight, red pepper powder 100 ~ 200 parts, sesame salt 30 ~ 70 parts by weight, sesame oil 15 ~ 30 parts by weight, sugar 15 ~ 30 parts by weight and soy sauce 100 ~ 200 A method for producing abalone gut salted fish, characterized in that the weight part. The abalone gut salted fish prepared by the method of any one of Claims 1 and 2.

Images