KR20100074477A - Method for manufacturing dried yellow corvina so as to contain both red ginseng extract and pine needle extract - Google Patents

Abstract

PURPOSE: A method for manufacturing dried yellow corvina is provided to improve quality of yellow corvina while increasing shelf life of yellow corvina by adding red ginseng extract and pine needle extract in the yellow corvina. CONSTITUTION: A method for manufacturing dried yellow corvina includes the following steps: steaming ginseng in 50~60°C for 30 ~ 60 minutes; steaming the ginseng in 80~90°C for 2 ~ 3 hours; manufacturing red ginseng by drying the steamed ginseng in 50~60°C for 24 ~ 48 hours; gaining red ginseng extract by cooling red ginseng after heating for 7 ~ 9 hours; gaining pine needle extract by heating and concentrating pine needles with water; manufacturing a pine extract diluted solution by mixing the red ginseng extract diluted solution and water; manufacturing mixed liquid by mixing the red ginseng extract diluted solution and the pine extract diluted solution with the same ratio; manufacturing the dried yellow corvina; and spraying the mixed solution on the dried yellow corvina.

Description

Method for manufacturing dried yellow corvina so as to contain both red ginseng extract and pine needle extract}

The present invention relates to a method for producing oysters containing red ginseng extract and pine needle extract, more specifically, in the method of manufacturing oysters, the quality and shelf life of oysters prepared by adding red ginseng extract and pine needle extract first. It is about how to improve.

Oysters are salted and dried early, rich in high-quality protein and vitamins A and D, which helps in weakness, night blindness, and fatigue. Good food for the elderly.

In general, the fish is salted with a salt solution for long-term storage, which is effective in inhibiting microorganisms, but the water activity is reduced by excessive osmotic pressure, so that the protein structure is strengthened and water retention is reduced. In addition, if the salt is preserved for a long time after salting, it is excessively dried, and even if it is restored by supplying water, tissue changes, protein denaturation, and salty taste are strong, thereby degrading its commerciality. Therefore, in order to improve the taste of oysters and to restore protein, it is recommended to keep the moisture content at 20 to 50% .However, if the oysters having the moisture content are stored for a long time, microorganisms are easily developed and rancidity of fat during storage. Due to the fishy and off-flavor occurs. Therefore, there is a demand for a method to increase storage by suppressing contamination of various germs during oyster preparation.

On the other hand, red ginseng refers to steaming or swelling ginseng or gelatinizing starch of ginseng by other methods. Ginseng contains glycosides, ginseng fragrance, polyacetylene-based compounds, nitrogen-containing compounds and flavonoids like white ginseng. Contains vitamins (group B), trace elements, enzymes, antioxidants, organic acids and amino acids.

Red ginseng has a sedative and arousing effect on the central nervous system, and it acts on the circulatory system to prevent hypertension or atherosclerosis. It also lowers hematopoietic and blood sugar levels, protects the liver, and acts indirectly on the reproductive effects by acting on the endocrine system, has anti-inflammatory and anti-tumor effects, protects against radiation, and protects and softens the skin. have.

As described above, a method of adding a red ginseng component beneficial to a human body during oyster preparation is disclosed in Korean Patent Registration No. 10-0617605 and Korean Patent Publication No. 2006-0124461. However, the above method is difficult to store the oysters for a long time, and furthermore, there is a problem that rancidity of oysters faster due to the red ginseng component.

On the other hand, pine needles are evergreen coniferous leaves of the pine family, tannin, a representative component of pine needles, has a bactericidal effect on microorganisms propagating on the skin, chlorophyll is excellent for wounds and pore contractions, and vitamins are necessary for suppressing aging. It promotes the production of antioxidant enzymes, fatty acids are good for acne and atopy because they inhibit the formation of harmful substances and help strengthen immunity, and water-soluble substances have excellent effects on cleaning and direct bactericidal effects against bacteria or infections. It is known to be able to cleanse and to help regenerate cells and form epidermis.

Phytoncide from trees has many effects, such as preventing insects and animals from eating leaves or stems of trees, inhibiting the growth of other plants, preventing insects and microorganisms, or attracting some, to kill insects and sterilize. Pine needles act as a natural preservative because they produce more than 10 times more phytoncide than other plants, which strongly kills airborne bacteria or fungi, prevents pest invasion, and eliminates harmful pathogens.

Therefore, when the red ginseng component is included in the oyster, it is possible to anticipate the effect of preventing the deterioration of the oyster and significantly increasing the shelf life by adding pine needles as a natural component to solve the problems caused by long-term storage.

The present invention is to provide a method that can improve the shelf life of oysters at the same time to contain the red ginseng component beneficial to the human body in the production of oysters as described above.

In order to achieve the above object, the present invention comprises the steps of steaming ginseng to produce red ginseng, the red ginseng is mixed with alcohol, heated and concentrated to obtain a red ginseng extract; Mixing the pine needles with water and heating and concentrating to obtain a pine needle extract; After diluting red ginseng extract by mixing 180 ~ 220 parts by weight of water to 10 parts by weight of the red ginseng extract, and mixing 180 ~ 220 parts by weight of water to 10 parts by weight of the pine needle extract to prepare a diluent of pine needle extract, Preparing a mixed solution by mixing the pine needle extract diluent in the same weight ratio; It provides a oyster production method comprising a red ginseng extract and pine needle extract; and the step of preparing the oyster by adding the mixed solution and drying early.

At this time, it is preferable that the method of adding the mixed solution early in the step of preparing the oyster ratio is made by immersing the mixed solution in the mixed solution for 3 to 5 minutes or spraying the mixed solution for 3 to 5 minutes early.

In addition, the step of obtaining the red ginseng extract, the first steam for 30 minutes to 1 hour at 50 ~ 60 ℃ after washing ginseng, and performing the second steam for 2 to 3 hours at 80 ~ 90 ℃ again; Preparing steamed ginseng for 24 to 48 hours at 50 to 60 ° C. to produce red ginseng; Mixing the red ginseng 5 to 7 times the weight of the red ginseng to the prepared red ginseng and heated for 7-9 hours at 70 ~ 90 ℃ to separate the red ginseng liquid and solid content; Repeating the step of separating the red ginseng liquor and the solids two to four times by mixing the alcohol of 5 to 7 times the weight of solids to the separated solids and heating for 7 to 9 hours at 70 to 90 ° C .; Combining and filtering the separated red ginseng solution and concentrating under reduced pressure at 40 to 50 ° C. to obtain a red ginseng concentrate of 55 to 65 ° Brix; And aging the red ginseng concentrate at 60-70 ° C. for 3-4 days to produce red ginseng extract.

In addition, the step of obtaining the pine needles extract, after preparing and washing the pine needles mixing the water of pine needles 7 ~ 10 times the weight of the pine needles; Heating the mixture at 95-100 ° C. for 2-4 hours and then cooling the mixture to 80-90 ° C .; 1 to 3 hours after the cooled mixture is heated again at 95 ~ 100 ℃ 4 ~ 6 hours and then cooled to room temperature; And filtering the cooled mixture to remove solids and concentrating in vacuo to prepare a pine needle extract of 55-65 ° Brix.

Oysters prepared according to the present invention contains an effective ingredient of red ginseng, and by ingesting oysters there is an effect of simultaneously ingesting the red ginseng components beneficial to the human body.

In addition, by containing the pine needle extract improves the shelf life of oysters, and also enables the intake of effective ingredients contained in pine needles.

Hereinafter, a method for preparing oysters using red ginseng extract and pine needle extract according to the present invention will be described in detail.

1. Preparation of Red Ginseng Extract

First, prepare ginseng, wash it thoroughly, and steam.

The steaming is first steamed at 50 to 60 ° C. for 30 minutes to 1 hour, and further steamed at 80 to 90 ° C. for 2 to 3 hours.

Next, red ginseng is prepared by drying steamed ginseng for 24 to 48 hours at 50 to 60 ° C.

The red ginseng is mixed with 5-7 times the spirit of the red ginseng prepared by heating for 7-9 hours at 70 ~ 90 ℃ and then cooled to separate the red ginseng liquid and solid content.

Mixing the alcohol of 5-7 times the weight of the solid content using the solid content is heated for 7-9 hours at 70 ~ 90 ℃ and then cooled to repeat the process of separating the red ginseng liquid and solid content 2-4 times.

All of the separated red ginseng solution was filtered and concentrated under reduced pressure and concentrated at 40-50 ° C. to obtain a red ginseng concentrate of 55-65 ° Brix, and then, the concentrate was aged for 3-4 days at 60-70 ° C. to produce red ginseng extract. do.

The aged red ginseng extract may feel a deep taste while being softer than the non-aged extract.

2. Preparation step of pine needle extract

Prepare pine needles and wash them clean, then mix 7-10 times the weight of pine needles with the pine needles.

The mixture is heated at 95-100 ° C. for 2-4 hours and then cooled to 80-90 ° C.

After 1-3 hours of cooling, it is heated again at 95 ~ 100 ℃ for 4 ~ 6 hours and then cooled to room temperature.

The cooled mixture was filtered to remove solids and concentrated in vacuo to prepare 55-65 ° Brix pine needle extract.

3. Mixed solution manufacturing step

The red ginseng extract prepared above and pine needle extract are used to dilute in water, and the red ginseng extract (or pine needle extract): water = 10: 180 ~ 220 by mixing by weight ratio to prepare each dilution, the red ginseng extract dilution and pine needle extract dilution To prepare a mixed solution by mixing the same weight ratio.

4. Production Steps of Oysters Using Red Ginseng Extract and Pine Needle Extract

Prepare and wash early, then wipe off the water and immersed in the mixed solution prepared for 3 to 5 minutes and dried to prepare the oyster.

Alternatively, instead of immersing the early in the mixed solution, it is also possible to spray the mixed solution for 3 to 5 minutes.

Hereinafter, a method for preparing oysters containing red ginseng extract and pine needle extract will be described in more detail through the following examples, comparative examples, and experimental examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.

<Examples>

First, 5 years old ginseng was prepared and washed thoroughly, followed by primary steaming at 55 ° C. for 45 minutes, and secondary steaming at 85 ° C. for 150 minutes.

Next, the steamed ginseng was dried at 55 ° C. for 36 hours to prepare red ginseng, and then the red ginseng was mixed with 6 times the weight of red ginseng (95%), heated at 80 ° C. for 8 hours, and then cooled. Red ginseng solution and solids were separated.

The process of separating the red ginseng solution and solids was repeated three times, after mixing the solids with alcohol (weighing 95%) of 6 times the weight of solids again, heating at 80 ° C. for 8 hours, and cooling.

All the separated red ginseng liquids were combined and filtered, and the mixture was filtered under reduced pressure and concentrated at 45 ° C. to 60 ° Brix to obtain red ginseng concentrates, and then, the concentrates were aged at 65 ° C. for 3 days to prepare red ginseng extracts.

Next, the pine needles were prepared and washed, and then mixed with 8 times the weight of the pine needles on the pine needles.

The mixture was heated at 100 ° C. for 3 hours and then cooled at 85 ° C. for 2 hours, again at 100 ° C. for 5 hours, and then cooled to room temperature. The cooled mixture was filtered to remove solids, and then concentrated in vacuo to 60 ° Brix to prepare pine needle extract.

Next, dilute the red ginseng extract and pine needle extract prepared above with 20 times the weight of water and mix them in the same weight ratio to prepare a mixed solution.

Purchasing a reference group harvested from Yeonggwang-gun, Jeollanam-do, washed, wiped off the water and immersed in the mixed solution prepared for 4 minutes and then dried for 3 days to prepare a oyster.

Comparative Example

The oyster was prepared in the same manner as in the above example, except that the mixed solution was prepared using only the red ginseng extract without using the pine needle extract in the above example.

Experimental Example

The following experiment was performed using the oyster prepared by the method of the said Example and a comparative example, the oyster prepared by the general oyster preparation method as a control.

1) heavy metal content inspection

The heavy metal content was analyzed according to Article 10 General Test Method of Food Code-6. Hazardous Metal Test Method-3) Metal Test Test Method and the results are shown in Table 1 below.

Heavy metal content measurement result sample Heavy metals (ppm) Suitability Lead (Pb) Cadmium (Cd) Mercury (Hg) Example 0.1 N.D. N.D. fitness Comparative example 0.09 N.D. N.D. fitness Control 0.1 0.04 N.D. fitness

N.D: not detected

As can be seen in Table 1, the heavy metal was not detected in most products, or even if detected, it was measured to be below the reference value.

2) Property change

Changes in physical properties (strength and hardness), which are important indicators for the texture of the product, were measured over time using a Rheometer (Compac CR-100D, Sun Scientific Co. Ltd, Japan) at a temperature of 15 ° C. It was.

Property change over time sample division
head body tail 0 days 4 days later 8 days later 0 days 4 days later 8 days later 0 days 4 days later 8 days later Example burglar 2,820 2,860 2,820 1,310 1,500 1,310 2,863 2,405 2,863 Hardness 2,058 2,506 2,058 977 1,142 977 2,155 1,350 2,155 Comparative example burglar 2,735 2,280 1,946 1,563 1,735 650 3,310 2,858 1,680 Hardness 2,017 1,597 1,341 1,165 1,273 500 2,426 2,271 1,341 Control burglar 3,275 4,690 3,470 1,263 1,450 1,563 2,006 3,126 1,460 Hardness 2,402 3,489 2,517 939 1,102 1,165 1,528 2,023 1,106

As a result of measuring physical properties, the physical properties of the torso part, which is a decorative part, were excellent on the 0th day, but after 8 days, the control showed the best result, and afterwards, the overall decrease was due to the decay due to the acceleration condition of room temperature. I think it was.

3) VBN and TMA measurement experiment

The amounts of volatile basic nitrogen (VBN) and trimethylamine (TMA) were measured by Conway microdiffusion method and shown in FIGS. 1 and 2.

Figure 1 shows the change in VBN, the degree of corruption can be determined by the VBN value. In this embodiment, the slowest decay progression and the comparative example can predict that the decay proceeds most quickly, which indicates that the pine needle extract of the embodiment has an anti-corruption effect, and the comparative example judges that the decay proceeds rapidly by the high sugar content of the red ginseng extract. do.

Figure 2 shows the change in TMA can determine the degree of taste fishy TMA value. As a result of the measurement, the numerical value of the embodiment was the lowest, which is considered to be high in consumer preference.

4) Total bacteria count experiment

The total bacterial count was measured with a haemocytometer and is shown in FIG. 3.

Change in the total number of bacteria can also guess the degree of decay, there was no big difference as a whole, but it can be seen that the total number of bacteria in the example is somewhat lower.

As described above, the method for preparing oysters using red ginseng extract and pine needle extract according to the present invention has an excellent texture and improved storage property compared to oysters prepared by the general method, which can contribute to the development of oysters by increasing the product value of oysters. It seems to be.

1 is a view showing a change in VBN over time.

2 is a view showing a change in TMA over time.

3 is a view showing the total number of bacteria changes over time.

Claims (4)

Preparing red ginseng by steaming ginseng, mixing red spirits with red ginseng, heating and concentrating to obtain red ginseng extract; Mixing the pine needles with water and heating and concentrating to obtain a pine needle extract; After diluting red ginseng extract by mixing 180 ~ 220 parts by weight of water to 10 parts by weight of the red ginseng extract, and mixing 180 ~ 220 parts by weight of water to 10 parts by weight of the pine needle extract to prepare a diluent of pine needle extract, Preparing a mixed solution by mixing the pine needle extract diluent in the same weight ratio; And And adding the mixed solution at an early stage to dry to produce oysters. The method of claim 1, Method of adding the mixed solution early in the step of preparing the oyster ratio, A method for producing oysters containing red ginseng extract and pine needle extract, characterized by immersing the early stage in the mixed solution for 3 to 5 minutes, or by spraying the mixed solution for 3 to 5 minutes early. The method of claim 1, Obtaining the red ginseng extract, Washing ginseng first steam for 30 minutes to 1 hour at 50 to 60 ° C, and performing secondary steaming for 2 to 3 hours at 80 to 90 ° C; Preparing red ginseng by drying the steamed ginseng at 50 to 60 ° C. for 24 to 48 hours; Mixing the red ginseng 5 to 7 times the weight of the red ginseng to the prepared red ginseng and heated for 7-9 hours at 70 ~ 90 ℃ to separate the red ginseng liquid and solid content; Repeating the step of separating the red ginseng liquor and the solids two to four times by mixing the alcohol of 5 to 7 times the weight of solids to the separated solids and heating for 7 to 9 hours at 70 to 90 ° C .; Combining and filtering the separated red ginseng solution and concentrating under reduced pressure at 40 to 50 ° C. to obtain a red ginseng concentrate of 55 to 65 ° Brix; And The red ginseng concentrate is aged for 3 to 4 days at 60 ~ 70 ℃ to produce a red ginseng extract; characterized in that it comprises a, red ginseng extract and pine needle extract method. The method of claim 1, Obtaining the pine needle extract, Preparing and washing the pine needles, mixing 7 to 10 times the weight of the pine needles with the pine needles; Heating the mixture at 95-100 ° C. for 2-4 hours and then cooling the mixture to 80-90 ° C .; 1 to 3 hours after the cooled mixture is heated again at 95 ~ 100 ℃ 4 ~ 6 hours and then cooled to room temperature; And Filtering the cooled mixture to remove solids and concentrating in vacuo to prepare a pine needle extract of 55-65 ° Brix; and comprising, red ginseng extract and pine needle extract.

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