KR20070027825A - Process for Salted-dried Corbina flavoring with Ginseng Extracts - Google Patents

Abstract

The present invention relates to a method for producing ginseng gullet. More specifically, in order to prevent early microbial contamination and remove fishy smell, the first step is to dry the salt by dissolving the purified salt in purified water and the first drying in the antibacterial agent mixed with the ginseng extract extracted with ethanol and organic acid. In order to prevent proper retention of oysters and fatty acid loss, the method of producing ginseng oyster fertilizer comprises the step of immersing the primary dried oysters in a solution of sugar alcohol with saline and a moisturizing agent.

The ginseng oyster ratio of the present invention has no germ-free contamination without storage of germs, odors and odors during storage distribution, and has a constant moisture content even after long-term storage, so it is excellent in eating feeling, commerciality and palatability.

In particular, the present invention, even after preserving after salting with a low salt salt solution, it is possible to provide a delicious oysters because the water activity is properly maintained to restore the protein during cooking.

Description

Process for Salted-dried Corbina flavoring with Ginseng Extracts}

The present invention comprises the steps of first drying by soaking early in the antibacterial agent mixed with ginseng extract and ethanol extracted with ginseng in a salt solution dissolved in purified water in order to prevent early bacterial contamination and fishy smell; In order to prevent proper retention of oysters and fatty acid plaque, a method of producing ginseng oyster fertilizer comprising the step of immersing the first dried oysters in a solution of sugar alcohol with saline and a moisturizing agent.

 Corvina is dried salted or dried salted with salted raw fish or dried liver, or dried stone (석 石 魚) or because the head contains stones, it is also known as Sukduer (石頭 漁).

The salted oysters dried for 1 or 2 weeks (seasoned or boiled) in the sea breeze after salting at an early age are 50 to 53 minutes of water, 28 to 30 proteins, 14 to 16 ashes, 5 to 8 fats, It is a nutritious and delicious fishery resource containing 0.3 to 0.5 in total sugar, 14 to 16% of salt, 360 to 380 mg / g of unsaturated fatty acid, 25 to 27 mg / g of EPA, and 170 to 190 mg / g of saturated fatty acid. In recent years, early fishing is used to catch fish, so it is not common to soak it in low salt and high moisture conditions such as raw fish, and it is often frozen after catching it and brought into the warehouse to thaw. Depending on the size, it may be dyed within a week or more. In the case of water, salted with saturated saline, and in case of dry liver, sprinkle salt and put it in a container and salt it. The salted oyster is an osmotic phenomenon of salt, which drips the moisture of the oyster, which is too dry to reduce the weight and hardens the structure of the oyster. In many cases, the oyster processing plant may be dried by hot air. Oysters may be exposed to air during storage and drying, which may promote decay by breeding harmful microorganisms or pests.

Sea fish, including oysters, have less volatile components when freshness is good, but amines of volatile bases (ammonia, trimethylamine, dimethylamine, etc.) are produced as freshness decreases, and piperidine, acetaldehyde, etc. are mixed to give fishy smell. In addition, volatile carbonyl compounds, alcohols, hydrocarbons, etc., produced by the oxidation of volatile acids (acetic acid, butyric acid, unsaturated fatty acids, etc.) are involved to form odor. If the freshness is severely deteriorated, it produces a odor, odor from volatile aldehydes (propanol, butanol, pentanal, hexanal, etc.) and volatile sulfur compounds (hydrogen sulfide, Methanethiol, dimethyl sulfide, etc.).

In general, salting fish with a saturated solution of salt (less than 25%) is effective in inhibiting microorganisms. However, excessive osmotic pressure causes water activity Aw (water activity) to drop from 1.0 to 0.85 or less. Alternatively, divalent ions form cross-links between fish protein molecules, resulting in a strong protein structure resulting in reduced water retention. In addition, if the salt is preserved for a long time after salting, excessive drying occurs and the water activity becomes Aw 0.2-0.6, so that even if it is restored by supplying moisture during cooking, the change of tissues and protein denaturation and salty taste are strong, thereby degrading the commerciality. Therefore, in order to improve the taste of oysters and restore protein during cooking, it is recommended to keep the water content at 20-50% (Aw 0.65 to 0.85). However, oysters are a salt product used for cooking while being stored for a relatively long time, and microorganisms are easily developed. During storage, fishes and odors are generated due to rancidity of fats. Therefore, there is an urgent need for a method of improving storage properties by suppressing contamination of various bacteria while salting with low concentration of salt.

Ginseng (人蔘 ginseng / Panax schinseng) is a perennial perennial herb or root belonging to the genus Asteraceae. Ginseng is a wild plant that grows naturally in forests in temperate mountain areas. It is a medicinal plant that is grown in demand. Ginseng is natively distributed in the region of 33 degrees to 48 degrees north latitude (Korea) and has the highest medicinal effect.

Ginseng contains about 5% of saponin (ginsenoside), and ginseng saponin is a mixture of 13 or more types of saponins with high content of ginsenosides, and saponin-containing genin contains propanaxtriol, propanaxadiol, There are three species of oleanolic acid. The origin of the fragrance of ginseng is β-elemen, the unstable liquid in the high boiling point, and contains panaxinol which is easily resinized in the air. Panaxonic acid contained in the root is a mixture of palmitic acid, stearic acid, oleic acid, linoleic acid, etc., which is produced by hydrolysis of lipids, and also contains corin, which is known as a blood pressure lowering component. In addition, it contains amino acids, peptides, vitamins, monosaccharides and disaccharides.

Ginseng's medicinal effect is recorded as a commodity medicine among the 365 kinds of drugs in the New Agricultural Herbal Medicine, the oldest herbology book in China, and ginseng protects the five intestines, stabilizes the mind and brightens the eyes. . In addition, the long-term taking lightens the body, such as long-lived, such as the effect is clearly stated, which is well matched with the efficacy of scientifically proven ginseng. In Korea, `` Medicinal Medicines '' consisting of Hwang Do-yeon and Hwang Pil-su, in 1884 (Gojong 21), is a herbal prescription that is still used today. It is divided into three types of complementary prescriptions, upper topical prescriptions, and subtractive prescriptions. In this document, ginseng is formulated in 132 kinds of prescriptions, and about 94% of these prescriptions are included in prescriptions for upper and middle pain. In the above fact, ginseng was mainly used as a medicine or tonic. In general, the effects of ginseng are widely used as medicines such as tonic, stiffness, health, correction, soothing, and nourishment, and are used as an activator to reduce metabolic function caused by a weakness of the stomach. It is also applied to the feeling of gastric identity of the sick, indigestion, vomiting, chest pain, laxative diarrhea, and loss of appetite. The basic and representative pharmacological action of ginseng is to normalize pathological abnormality by increasing the non-specific resistance of living organisms by adapting the basic pharmacological action of ginseng.

Recent studies from around the world confirmed that the root of ginseng contains saponin glycosides (saponin glycosides), ginsenosides, steroids, B vitamins, and choline. Ginseng-containing ethanol extracts (alcohol extracts) and decoctions promote the secretion of glucocorticoids, one of the adrenal cortex hormones, and stimulate the cerebral cortex to enhance choline's operability, lowering blood pressure and promoting breathing. , Potentiates insulin action, erythrocytes, hemoglobin, etc. Ginsenosides exhibit anti-fatigue, work-promoting, sex gland development, hypoglycemic activity, DNA synthesis, and other pharmacological effects. Based on this, it has been found to have antioxidant activity and anticancer activity.

Organic acids are carboxylic acids that exist in nature and include acetic acid, citric acid, tartaric acid, and benzoic acid. They are acidic in aqueous solution and are used as soft drinks, acidulants, and preservatives. Edible alcohol is mainly ethanol and is used as a disinfectant and disinfectant.

Meanwhile, the related art related to the present invention is Korean Patent Laid-Open Publication No. 2002-54308 (Ginseng Oyster Ratio and its manufacturing method) after ginseng, rice ginseng, white ginseng, or red ginseng is ground with ginseng or extracted with water to prepare ginseng solution. , By depositing early for a certain time to penetrate the ginseng solution into the premature flesh, take it out and dry it to manufacture ginseng gulbi, Korean Patent Publication No. 10-2004-60271 (processing method and ginseng gulbi) extracted from green tea leaves It is a method of prematurely immersing a mixture of polyphenol solution and ginseng extract extracted from ginseng. Korean Patent Publication No. 10-2003-3681 (Method of processing oysters containing natural ingredients) is green tea, mulberry leaf, pine needle, ginkgo leaf, ginseng, red ginseng, black tea, licorice, wolfberry, ogalpi, tangui, hwanggi, ganoderma lucidum, wild ginseng, camphor ginseng It contains a extract or powder selected from Cordyceps sinensis, and optionally by applying elvan or germanium stone is a method for producing a processed gulbi ratio. Korean Patent Laid-Open Publication No. 10-2004-77108 (Method of manufacturing red pepper oyster ratio) relates to a method of reducing the salinity and reducing fishy by fermenting oysters by adjusting the herbal extract extract and ginseng powder at an appropriate ratio. Korean Patent Laid-Open No. 10-2002-54309 (toasted with oysters seasoned with red pepper paste and ginseng sauce) relates to oysters seasoned with red pepper paste and tossed with red pepper paste and ginseng sauce, or seasoned with seasonings. However, these prior arts have a technical configuration different from the present invention.

       The present invention is firstly dried by soaking the ginseng extract and organic acid mixed ginseng extract with ethanol in a salt solution and dried first, and immersed in the first dried oysters in a solution of sugar alcohol with saline and moisturizer 2 Dry ginseng to prepare ginseng gulbi.

       The oyster fertilizer of the present invention provides a delicious ginseng oyster fertilizer with good recovery of protein and good salty taste during cooking by preventing early bacterial contamination and removing fatty acid plaque, removing fishy smell, and maintaining proper water activity of oyster fertilizer even when using low concentration salt solution. have.

    The present invention is the first drying step by soaking early in the antibacterial agent mixed with ginseng extract and organic acid extracted ginseng in ethanol in salt solution, and immersed primary dried oyster in the solution of sugar alcohol with saline and moisturizer Ginseng oyster ratio in the second drying step.

In the present invention, preferably, the antibacterial agent is added to the ginseng extract and the organic acid 3 to 5% by weight relative to 8 to 15% saline solution.

In the present invention, preferably 1 to 3% by weight of sugar alcohol is contained in the 8 to 15% saline as a moisturizing agent.

In the present invention, the sugar alcohol preferably includes any one or more selected from sorbitol, maltitol, mannitol, glycitol, erythritol, ribitol, xylitol, galactitol or reduced syrup.

In the present invention, the organic acid is preferably any one or more selected from acetic acid, citric acid, tartaric acid, malic acid, succinic acid or benzoic acid.

In the present invention, preferably, the salt concentration of the dried oysters is 4 to 10%, and the water activity (Aw) is 0.65 to 0.85.

In the present invention, preferably, the salting and dipping of the oysters is dried after treatment at 20 to 35 ° C. for 1 to 5 days.

In the present invention, the ginseng extract may be any one or more selected from ginseng, ginseng, misam, white ginseng or red ginseng extracted with ethanol or hot water and filtered.

Meanwhile, the present invention can selectively add 0.5 to 3% by weight of aloe powder to the mixture of saline and sugar alcohol to obtain a ginseng oyster ratio that satisfies the purpose of the present invention.

Hereinafter, the content of the present invention in more detail step by step as follows.

* Antibacterial agent treatment and primary drying

In the early salting, if the salt concentration is high, the protein structure changes due to the strong osmotic phenomena, which makes the structure stronger and the water retention decreases, and the salty taste is stronger. Thus, to lower the salt concentration than before, dissolve the salt in purified water. Prepare 15% saline.

Ginseng extract is ground or finely ground ginseng, ginseng, rice ginseng, white ginseng or red ginseng, finely pulverized, put into ethanol and extracted for 5 to 10 hours at 30-50 ℃ to obtain a ginseng extract. In addition, the ginseng may be prepared by steaming hot ginseng extract in an autoclave.

After preparing the antibacterial agent in which the ginseng extract and the organic acid are mixed in the saline solution, the salt concentration of oysters suitable for eating at the time of cooking is immersed at 20 to 35 ° C. for 1 to 5 days to be 4 to 10% (building basis). In order to do this, leave it in a well-ventilated place or dry it with hot air to drip moisture and impurities.

* Moisturizer Treatment and Secondary Drying

To prevent fishy and fatty acid plaques that may occur during the storage distribution of oysters and to prevent excessive drying of oysters, 1 to 3% by weight of sorbitol, maltitol or reduced starch syrup is mixed with saline as a moisturizing agent.

The first dried oysters were immersed in a solution mixed with saline solution for 1-5 days at 20-35 ℃, and the dried oysters were dried for 2 ~ 3 days or in hot air with hot air to drip moisture and impurities. Let's do it. When the water content is adequate, the oysters are picked by size and woven in 10 or 20 rows in a fridge.

Hereinafter, the present invention will be described in more detail by the following examples, comparative examples and test examples. However, these are only examples of the present invention, and the scope of the present invention is not limited thereto.

<Example 1>

Early immersion was carried out in an antibacterial agent obtained by mixing 5% by weight of ginseng extract and citric acid in 8% saline solution in which salt was dissolved in purified water, followed by primary drying.

Salt concentration (4-10%) suitable for eating oysters when cooking oysters in a well-ventilated shade by dipping primary dried oysters in a solution in which sorbitol 3% by weight as a moisturizer was added to the saline solution. Aw 0.65 to 0.85), and then oysters were selected by size and woven in rows of 10 animals and stored in a refrigerator.

<Example 2>

4% of ginseng extract and citric acid were added to the 10% salt solution, and oyster was prepared in the same manner as in Example 1 except that 2% by weight of sorbitol was added to the saline solution.

<Example 3>

The oyster was prepared in the same manner as in Example 1 except that 3% of ginseng extract and citric acid were added to the 12% salt solution, and 1% by weight of sorbitol was added to the saline solution.

<Example 4>

3% of ginseng extract and citric acid were added to the 15% salt solution, and oyster was prepared in the same manner as in Example 1 except that 1% by weight of sorbitol was added to the saline solution.

<Example 5>

Gulbi was prepared in the same manner as in Example 1 except that maltitol was used as a moisturizer.

<Example 6>

Oyster was prepared in the same manner as in Example 1 except that the reduced syrup was used as a moisturizer.

Comparative Example

Dried early soaked in saturated saline for 3 days, dried for 3 days in the shade and stored in the refrigerator.

<Test Example 1>; Measurement of total bacteria

The oyster ratio and total bacterial count of the control group (comparative example) were compared with the oyster ratio prepared as in Examples 1 to 6 as follows. The total bacterial count was added to 225 mL of peptone water to 25 g of the sample and homogenized with a homogenizer. After dilution with 1 mL of the sample solution, 1 mL of each sample was aseptically dispensed into 3 sterile Petri dishes and aseptically added about 15-17 mL of PCA (plate count agar) maintained at about 45-48 ° C. It was. After solidification, the medium was incubated at 37 ° C. for 24 hours, and a plate was selected that produced 30 to 300 colonies per plate, and the number of colonies was determined to obtain cfu per g of counting samples. As a result of measuring the total number of bacteria, as shown in Table 1 below, an excellent dyeing effect was obtained by adding organic acid and ethanol as a antibacterial agent to a low concentration salt solution.

Table 1. Total bacteria

sample Total bacterial count (Log cfu / g) Control 6.16 ± 0.08 Example 1 4.83 ± 0.05 Example 2 4.94 ± 0.15 Example 3 4.88 ± 0.26 Example 4 5.18 ± 0.44 Example 5 5.27 ± 0.31 Example 6 5.42 ± 0.42

<Test Example 2>

The sensory test was conducted to examine the salinity, chewiness, fishy taste, taste and palatability of grilled oysters. The score was recorded by the 5-point scale, and all the sensory test results were analyzed by analysis of variance using SAS (Statistical Analysis System) program. As can be seen in the following Table 2, it can be seen that the present invention is excellent in various aspects such as salinity (adequate saltiness), chewability, fishy presence, taste, and preference.

Table 2. Sensory Test Results

division Salinity Chewability Fishy flavor Symbol Control 2.89 3.24 3.31 3.16 3.34 Example 1 4.64 4.56 4.37 4.86 4.95 Example 2 4.62 4.78 4.73 4.39 4.62 Example 3 4.52 4.49 4.47 4.45 4.51 Example 4 4.38 4.33 4.53 4.49 4.42 Example 5 4.15 4.18 4.14 4.17 4.16 Example 6 4.14 4.12 4.15 4.18 4.15

The ginseng oyster ratio of the present invention does not have rancidity or fishy smell during storage distribution even though it is salted with low concentration of salt, and it has good water content even when it is dried for a long time, so it is not stiff and good for eating. This provides excellent ginseng oyster ratio.

1 shows a manufacturing process diagram of the present invention.

Claims (8)

Primary drying by first soaking in a bacteriostatic agent mixed with ginseng extract and organic acid in saline solution in which salt is dissolved in purified water, and Method of producing ginseng oyster ratio consisting of the step of immersing the primary dried oysters in a solution of sugar alcohol as a moisturizer in the saline solution and the second drying        The method for producing ginseng oyster ratio according to claim 1, wherein the antibacterial agent is added with 3 to 5% of ginseng extract and organic acid to 8 to 15% saline solution.        The method of claim 1, wherein the moisturizing agent contains 1 to 3% by weight of sugar alcohol in 8 to 15% saline.        The method of claim 1, wherein the sugar alcohol is a manufacturing method of ginseng gulbi characterized in that it comprises any one or more selected from sorbitol, maltitol or reduced syrup.        The method of claim 1, wherein the organic acid is any one selected from acetic acid, citric acid, tartaric acid or benzoic acid.        The method of claim 1, wherein the salt concentration of the dried oysters is 4 to 10%, and the water activity is Aw 0.65 to 0.85.        The method for producing ginseng oyster ratio according to claim 1, wherein the early salting and dipping are dried after treatment at 20 to 35 ° C for 1 to 5 days.        The method of claim 1, wherein the ginseng extract is any one or more selected from ginseng, ginseng, rice ginseng, white ginseng or red ginseng is extracted with ethanol or hot water