KR20090027709A - The method for making aging fish using olive leaf extract - Google Patents

Abstract

A method for various fishes aged by using olive leaf extract is provided to improve thee flesh and taste of the fish with no need of adding spice and supplementary materials. A method for various fishes aged by using olive leaf extract comprises the steps of (a) steaming the olive leaf in a steam tank for 30 minutes; (b) cooling the olive leaf to 20-30°C and mixing the olive leaf and brown sugar in a weight ratio of 95:5; (c) fermenting the mixture in a fermentation room of 25-35°C; (d) drying the fermented mixture within the water content 5%; (e) pulverizing the dried olive leaf; (f) drying Phellinus linteus within water content 5% and pulverizing it to 2-10; (g) mixing the olive leaf powder and phellinus linteus powder in a weight ratio of 70:30; (h) mixing the mixture of (g) step and drinking water in a weight ratio of 1:10, and heating the mixture at 90-100°C for 1-3 hours to extract; (i) filtering the extract; (j) cooling the filtered olive leaf extract to 0-5°C, dipping various fishes in the extract and aging them for 30 minutes - 3 hours; and (k) removing the aged fishes.

Description

 The method for making aging fish using Olive leaf extract}

The present invention relates to a method for producing various fish aged with olive leaf extract.

Olive is an evergreen tree of the dicotyledon plywood genus Yongmu-tree. The country of origin is Turkey, and the distribution areas are Italy, Spain, Greece, France and the United States. It is 5 ~ 10m high and has many branches. The leaves are opposite and long oval, with flat edges and dense scaly white hairs on the back. The flower is yellowish white and blooms in late spring with a scent. Corolla divided into 4, spread horizontally, 2 surgery, 1 pistil. Fruits are nucleus (核果), oval, ripe in purple black. Turkey is said to be of origin and has been cultivated since 3000 BC and spread early on the Mediterranean coast. The main producers are Italy, Spain, Greece, France and the United States. The oil squeezed from the flesh is called olive oil, and its uses are very many. Eat the fruit itself. In the Old Testament book of Genesis, “the dove returned in the evening and had a olive leaf in its beak. Then Noah knew that the water had diminished ”(8:11), on which the olive leaf is a symbol of peace and security. Olive leaves are used as spices and medicinal foods in Italian cuisine. Secondly, olive leaves are known to have clinical effects such as high fever, malaria, hypertension, arteriosclerosis, colon cancer, inflammation, and food poisoning. The main physiologically active components of olive leaves are phenolic compounds, especially oleuropein, which is the most contained in olive leaves. Olives contain large amounts of sugar, minerals such as calcium, potassium, phosphorus, and various vitamins such as beta-carotene.

    Woody mud mushrooms are classified taxonomically from Basidiomycotina, Aphyllophorales, and Hynochachaetaceae.

A mushroom belonging to the genus Phellinus Quel. Em. Imaz.

All. The situation is a mushroom that grows in the trunks of apple, mulberry, and oak trees in the Chinese Medicine Dictionary (中藥 大 辭典, 上海 科學 技術), and the names of tinnitus, Sangsin, Hogoan, etc. Have In addition, there is a difference in

It is recorded in the port of Morus alba L. (桑皮 本), and the Ishijin of Myongdae is located in the main herbaceous wood. It is classified into the terms of (상), 유 (유), ivory (상), 신 (및)) and the situation (桑 黄), and in the Dongbobom (감).桑 耳), the situation (桑 黃) is classified as. Wood muds are Phellinus linteus (Berk. Et Curt) Aoshima, P. igniarius (L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Although it is named in various ways, etc., Phellinus igniarius (Lex Fr.) Quel, which grows in broadleaf trees such as Sang-mok, Yang, and two, is broadly interpreted. Wood muddy mushroom, which is the scientific name of a situation mushroom and is a true situation, grows only in mulberry trees, unlike horse muddy mushrooms. The scientific name is Phellinus linteus (Berk. Et Curt) Aoshima (原色 日本 菌類 圓) Wong, 1975). Woody mud mushrooms grow on the stump of the mulberry tree, and their shape is initially called yellow mud lumps. . The upper part of the tongue-like shape is slightly different depending on the variety of the situation, but it may be mud-like or blackish like the skin of persimmon. The pharmacological action of woody mud mushrooms is known to enhance immune function when chemotherapy is performed after resection of liver cancer including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancers of the digestive system. It also activates and detoxifies uterine and bleeding, dysmenorrhea, intestinal bleeding, intestinal and gastrointestinal functions. Ikegawa et al. (Gann, 59, 155, 1968) reported that woody mud mushrooms had higher tumor inhibition rates than cloud mushrooms (Coriolus versicolor) and shiitake mushrooms (Lent inusedodes), and Protein Nucleic acid Enzyme, 21, 426, 1976) reported an anticancer activity of 96.7%. Chung et al. (Journal of Pharmaceutical Sciences, 38, 158, 1994) reported that the protein polysaccharide of mycelium effectively suppressed Sarcoma 180 ascites and solid cancer, and Kim et al. (Arch, Pharm. Res., 17, 337, 1994). As a result of analyzing polysaccharides having anti-tumor activity, it was reported that glucose (Glucose) is mainly composed of galactose, Mannose, and arabinose. In addition, Gong et al. (Journal of Pharmacognosy, 22, 233, 1991) showed that the hydrothermal extract of woody mud (situation) mushroom mycelium acts on NK cell function and enhances the host's nonspecific immunity. Reported safety at more than 1,500 mg / kg.

        Various fish are healthy foods that contain many nutrients, but they are not easy to cook because they have unique fishy and decaying odors. When cooking fish, it is cooked by adding various spices and ingredients to remove odors, and thus not only food costs but also food waste after cooking. Although the development of a source to compensate for this is being made, it is difficult to completely remove the fishy and rancid fish.

Compared to meats that cause various adult diseases, various fish are attracting attention as well-being foods because they contain high-quality protein and nutrients that are good for the human body, but fish are not easy to cook due to their unique fishy and decaying odor. In addition, fish is weak in shelf life, and as the seal passes, the odor becomes more frequent. When cooking fish, it is cooked by adding various spices and ingredients to remove odors, and thus not only food costs but also food waste after cooking. Although the development of a source to compensate for this is being made, it is difficult to completely remove the fishy fishy and odor. In particular, a large amount of fish is being imported due to the opening of agricultural and fishery products under the FTA, resulting in trade imbalances. The present invention completely eliminates fishy and rancidity of fish, improves the inherent taste of fish without changing, and produces high-quality fish that not only contribute to the health of the people but also to enter the world market.

The present invention relates to a method for producing various fish aged with olive leaf extract, comprising: (a) steaming an olive leaf for 30 minutes with steam in a steaming pot; (b) cooling the steamed olive leaves at 20 ° C. to 30 ° C., and then mixing the olive leaves: sulfur sugar in a weight ratio of 95: 5; (c) fermenting the material in a fermentation chamber at 25 ° C. to 35 ° C. for 3 to 7 days; (d) drying the material to within 5% moisture content; (e) pulverizing the dried olive leaf to 1 to 10; (f) preparing the dried mushrooms in a water content of less than 5% by grinding 2 to 10; (g) mixing the olive leaf powder: the situation mushroom powder in a weight ratio of 70:30; (h) mixing the above materials: drinking water at a weight ratio of 1: 10 to boil for 1 hour to 3 hours at 90 ° C. to 100 ° C. for extraction; (i) filtering the extracted material; (j) cooling the filtered olive leaf extract to 0 ° C. to 5 ° C., and then immersing various fish to mature for 30 minutes to 3 hours; (k) removing the water of the various kinds of fish completed aging and then commercializing; To manufacture.

Various fish matured with the situation mushrooms prepared according to the production method of the present invention is not fishy fishy and rancid peculiar to the fish, the meat is soft and savory, taste is significantly improved, even after the cooked fish cools. In addition, the fish of the present invention has an extended shelf life, and there is no need to add various spices or subsidiary materials for removing fishy smell of fish during cooking. It is an active ingredient of olive leaf and situation mushrooms, which improves various minerals. It is a health food that helps prevent adult diseases. In particular, it will be able to contribute to the national economy by reprocessing various fishes imported through the opening of agricultural and marine products under the FTA.

In order to achieve the above technical problem, in detail, the present invention relates to a method for producing various fish matured with an olive leaf extract, (a) putting the olive leaf into a steamer for steaming for 30 minutes; (b) cooling the steamed olive leaves to 20 ° C. to 30 ° C., and then mixing olive leaves: sulfur sugar in a weight ratio of 95: 5; (c) fermenting the material in a fermentation chamber at 25 ° C. to 35 ° C. for 3 to 7 days; (d) drying the material to within 5% moisture content; (e) pulverizing the dried olive leaf to 1 to 10; (f) drying the mushrooms within 5% of water content and crushing them to 2 to 10 to prepare them; (g) mixing the olive leaf powder: the situation mushroom powder in a weight ratio of 70:30; (h) mixing the above materials: drinking water at a weight ratio of 1: 10 to boil for 1 hour to 3 hours at 90 ° C. to 100 ° C. for extraction; (i) filtering the extracted material; (j) cooling the filtered olive leaf extract to 0 ° C. to 5 ° C., and then immersing various fish to mature for 30 minutes to 3 hours; (k) removing the water of the various kinds of fish completed aging and then commercializing; It provides a method for producing various fish matured with olive leaf extract comprising.

     Various fish matured with the olive leaf extract prepared according to the production method of the present invention does not have fishy fishy and rancidity peculiar to fish, the meat is soft and savory and taste is greatly improved, and even after the cooked fish cools, it is not fishy. The fish of the present invention has an extended shelf life, and there is no need to add various spices or ingredients to remove the fishy smell of fish during cooking.

      Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. The fish used in the Examples and Comparative Examples, 10 mackerel of the rapid progression of 35cm to 40cm class left for 24 hours at room temperature of 20 ℃ to 25 ℃ to produce a lot of fishy and rancid odor, 5 Was vacuum-packed and stored in a freezer at -20 ℃ freezing, five were matured mackerel by the method of the present invention for 2 hours to carry out the sensory experiment of the mackerel of the examples and comparative examples.

Example

    Mackerel was prepared and prepared by the above method.

Comparative example

    Said frozen mackerel was thawed and prepared.

   Mackerel according to Examples and Comparative Examples was evaluated for the taste, smell, juicy, meat quality in the following manner. Thirty males and females in their 20s and 40s were tried to taste the mackerel of the examples and comparative examples, and the satisfaction with taste and meat quality was evaluated, and palatability test was conducted using taste, flavor, meat quality, gravy, and overall palatability. We evaluated the sensory test items (very bad: 1 point, a little bad: 2 points, normal: 3 points, a little good: 4 points, very good: 5 points) and the average scores are shown in Table 1-Table 2. .

<When grilled mackerel in a frying pan> division flavor Flavor Flesh Juicy Overall preference Example 4.9 4.7 4.8 4.6 4.8 Comparative example 2.0 1.7 2.2 1.8 2.0

<When steamed mackerel without adding anything> division flavor Flavor Flesh Juicy Overall preference Example 4.8 4.9 4.7 4.8 4.8 Comparative example 2.1 2.0 2.3 1.4 1.8

<Material Analysis Table of Mackerel: General Components and Minerals> division General ingredient ( Edible department  g / 100g) mineral( Edible department mg / 100 g) moisture (%) protein (g) Fat (g) carbohydrate (g) Ash (g) Ca ( mg ) P ( mg ) Mg ( mg ) K ( mg ) Zn ( mg ) F ( mg ) Na ( mg ) Example 68.8 19.8 10.0 0.2 1.2 32 241 36 315 1.4 1.5 87 Comparative example 69.1 19.1 10.7 0.1 1.0 27 234 33 308 1.2 1.3 84

<Material Analysis Table of Mackerel: Amino Acid> division amino acid( Edible department mg / 100 g) Valine Threonine Isoleucine Lysine Histidine Arginine Methionine Leucine Phenyla Banging Serine Tyrosine Glutamic acid Alanine Proline Aspartic acid Example 1018 675 945 1724 1208 1214 590 1447 798 672 629 2671 1028 624 1549 Comparative example 1005 659 941 1719 1204 1197 582 1445 791 668 621 2645 1020 619 1544

   Referring to Table 1 and Table 2, the mackerel produced according to the production method of the present invention can be seen that the taste, flavor, meat, juicy, overall preference is significantly enhanced than the mackerel of the comparative example. Referring to Table 3 and Table 4 it can be seen that the mackerel of the Example was increased various nutritional components than the mackerel of the comparative example.

Claims (2)

(a) steaming the olive leaf in a steamer for 30 minutes with steam; (b) cooling the steamed olive leaves at 20 ° C. to 30 ° C., and then mixing the olive leaves: sulfur sugar in a weight ratio of 95: 5; (c) fermenting the material in a fermentation chamber at 25 ° C. to 35 ° C. for 3 to 7 days; (d) drying the material to within 5% moisture content; (e) pulverizing the dried olive leaf to 1 to 10; (f) drying the mushrooms within 5% of water content and crushing them to 2 to 10 to prepare them; (g) mixing the olive leaf powder: the situation mushroom powder in a weight ratio of 70:30; (h) mixing the above materials: drinking water at a weight ratio of 1: 10 to boil for 1 hour to 3 hours at 90 ° C. to 100 ° C. for extraction; (i) filtering the extracted material; (j) cooling the filtered olive leaf extract to 0 ° C. to 5 ° C., and then immersing various fish to mature for 30 minutes to 3 hours; (k) Method of producing a variety of fish matured with olive leaf extract, characterized in that it comprises the step of removing the water after the completion of the aging of the various fish. Fish matured by the method of claim 1.