KR20100137929A - A method for preparing the salted alaska pollack roe additional using by alginic acid - Google Patents

Abstract

PURPOSE: A producing method of salted alaska pollack roe using alginic acid is provided to improve the hygienic quality of the salted alaska pollack roe by inserting the alginic acid obtained from tangleweed. CONSTITUTION: A producing method of salted alaska pollack roe using alginic acid comprises the following steps: washing alaska pollack roe; removing the moisture from the alaska pollack roe and dipping into salt water for fermenting for 1~20hours in 0~10deg C; removing foreign materials from the fermented alaska pollack roe; mixing the alaska pollack roe with a seasoning solution containing the alginic acid; and low temperature aging the seasoned alaska pollack roe.

Description

A method for preparing the salted Alaska pollack roe additional using by alginic acid}

The present invention relates to a method for producing cod roe excellent in quality and shelf life using alginic acid having excellent functional ingredients.

[Document 1] Kim Sang-mu, Preservation Effect of Low Salted Cod roe with Food Additive, Korean Journal of Food and Nutrition Science, 25 (6) , pp.937-943, 1996

[Document 2] Park Young-ho and two others, Hydrology Engineering, Hyungseol Publisher, 1997

Viola, S., et al., Effect pectin and algin upon protein utilization, digestibility of nutrients and energy in young rats, Nutrition Report International, 1 , pp. 367-375, 1970

[4] Harmuth-Hoene, AE, et al., Effect of indigestible polysaccharides on protein digestibility and nitrogen retention on growth rats, Nutr Metab., 23 , pp. 399-407, 1979

Watanabe, K., et al., Effects of soluble alginates on the excretion of cholesterol, Trp-p-1 and aflatoxin B1 in rats, Japanese J., Toxicol., Environ., Health, 38 , pp. 258-262, 1992

Ikegami, S., Effect of viscous indigestible polysccharide on pancreatic-biliary secretion and digestive organs in rats, J. Nutr., 120 , pp. 353-360, 1990

[7] Harrison, GE, et al., Strontium uptake in rats on alginate-supplemented diet., Science, 152 , pp. 655-656, 1966.

Fujii, T., et al., Fermentation of water-solube polysaccharides of brown algae by human intestinal bacteia in vitro, Nippon Suisan Gakkaishi, 58 , pp. 147-152, 1992

Fujihara, M., et al., An influence of the structure of alginate on the chemotatic activity of macrophages and the antitumor activity, Carbohydr. Res., 243 , pp. 211-216, 1993

[Ref. 10] Chae Soo-gyu and 4 others, Standard Food Analysis, Geocultural History, pp133-136, 1999

[Ref. 11] Kim, Sang-mu and 2 others, A Study on the Development of Squid Fishes in Gangneung Province, Quality Change by Ripening Temperature and Period, Journal of the Korean Fisheries Society, 27 , p.215, 1994

[Ref. 12] Oh, Ryong Ryong, Basic Research for Quality Improvement of Fermented Seafood, Korea Food Research Institute, 1980

[Document 13] Cho, Tae-Sook, A Study on Flounder Eating, Master's Thesis, Korea University, 1982

Salted seafood is a traditional Korean fermented fish food that suppresses the growth of decayed bacteria by salting fish and shellfish and decomposes meat by the enzyme action of autodigestive enzyme or microorganism.The manufacturing process is simple and no special manufacturing equipment is needed. The product has a unique rich taste and is widely used as a seasoning material for side dishes and kimchi from ancient times to today (preservation effect of low salted cod roe with kim Sangmu, food additives, Korean Journal of Food and Nutrition Science, 25 (6) , pp.937-943, 1996).

In recent years, as the consumption of health-oriented foods has increased, salted products have been used in the form of seasoned salted salt with much lower salt content, but such salted salted salted salted salt is one of the biggest problems in manufacturing. It is a shortening of storage of salted fish. To this end, researches to extend the shelf life of low salted salted fish have been widely conducted, but there are no clear solutions yet.

Alginic acid is an intercellular viscous polysaccharide unique to brown algae such as Ecklonia cava, rhubarb, and kelp. It is a uronic acid polymer and has acidic properties due to the carboxyl group of uronic acid. The structure of manuronic acid and L-gluronic acid is β-1, Hundreds are connected by four bonds, and have many properties such as viscosity, gelling, hydration, water retention, reactivity with metal ions such as Ca, binding, film formation, etc., not only in the food industry but also in the textile industry and medicine. It is also used (Park Young-ho and 2 others, Handy Processing Technology, Hyungseol Publishing Co., 1997).

In addition, alginic acid is indigestible, and thus, dietary fiber (Viola, S., et al., Effect pectin and algin upon protein utilization, digestibility of nutrients and energy in young rats, Nutrition Report International, 1 , pp.367) -375, 1970), and Harmuth-Hoene, AE, et al., Effect of indigestible polysaccharides on protein digestibility and nitrogen retention on growth rats, Nutr Metab., 23 , pp. 399-407, 1979), Lower blood cholesterol (Watanabe, K., et al., Effects of soluble alginates on the excretion of cholesterol, Trp-p-1 and aflatoxin B1 in rats, Japanese J., Toxicol., Environ., Health, 38 , pp. 258-262, 1992), Ikegami, S., Effect of viscous indigestible polysccharide on pancreatic-biliary secretion and digestive organs in rats, J. Nutr., 120 , pp.353-360, 1990), digestive tract mucosal protection (Harrison, GE, et al. ,. Strontium uptake in rats on alginate-supplemented diet, Science, 152, pp.655-656, 1966), intestinal Haemi biological growth inhibition (Fujii, T., et al. , Fermentation of water-solube polysaccharides of brown algae by human intestinal bacteia in vitro, Nippon Suisan Gakkaishi, 58, pp.147-152, 1992), antimutagenic and anti-tumor Fujihara, M., et al., An influence of the structure of alginate on the chemotatic activity of macrophages and the antitumor activity, Carbohydr. Res., 243 , pp. 211-216, 1993) and the like, but none of the above document teaches or describes any preparation method for producing cod roe using alginic acid.

Accordingly, the present inventors have studied the method to increase the shelf life of salted fish as a natural antimicrobial substance that can inhibit the growth of the causative agent of altered salted salted seaweed made from alginic acid of kelp is more microorganism, Excellent storage performance of yeast, lactic acid bacteria, pH, VBN and TBA results in the reduction of the amount of returned and discarded goods due to deterioration, which prevents the waste of food resources, reduces the production cost of the product, and improves the hygienic quality of the product. Thus, the production method of cod roe using alginic acid was completed in the present invention.

In accordance with the above object, the present invention provides a manufacturing method for producing cod roe excellent in quality improvement and shelf life using alginic acid excellent in functional components.

Specifically, the present invention comprises the first step of screening and selection to collect and wash water from pollack pollack; A second step of removing water from the first step and dipping in brine to ferment for 1 hour to 20 hours, preferably 3 hours to 18 hours in a low temperature aging room at 0 to 10 ° C .; A third step of removing impurities from the fermented egg; A fourth step of mixing a seasoning liquid containing alginic acid to the egg which has been removed with the third step; Alginate of the present invention from the manufacturing process, characterized in that it comprises a fifth step of low-temperature aging the seasoned egg in the fourth step of 24 to 96 hours, preferably 48 to 72 hours in a low temperature aging room of 0 ~ 10 ℃ By using it can be obtained excellent cod roe improved quality and shelf life.

Seasoning liquid used in the present invention is 70 to 90% by weight of salt 1 to 7% by weight, red pepper powder 1 to 10% by weight, minced garlic 0.01 to 5% by weight, sugar 0.01 to 5% by weight, sodium L- glutamate 0.01 to 5% by weight. 0.01 to 5% by weight of DL-sodium peroxide, 0.01 to 5% by weight of D-sorbitol solution, 1 to 6% by weight of seasoned red pepper powder and 1 to 6% by weight of alginic acid, preferably 1 to 5% by weight of 75 to 85% by weight of egg %, Red pepper powder 2-7%, minced garlic 0.1-3%, sugar 0.1-3%, sodium L-glutamate 0.1-3%. 0.1 to 3% by weight of DL-sodium peroxide, 0.1 to 3% by weight of D-sorbitol solution, 2 to 5% by weight of seasoned red pepper powder, and 2 to 5% by weight of alginic acid.

The raw material for extracting the alginic acid used in the present invention may be large thread, Okinawa large thread , Kamedashima , Chamdashima , Kadashima (Kjellmaniella crassifolia) , Toro kelp (Kjellmaniella gyrata) , Mabuban (Fucus), seaweed, Kurome ( Ecklonia kurome), rhubarb (Eisenia bicyclia), Ecklonia cava (Ecklonia cava), giant kelp (giant kelp), Les Sonia your kelp such as Grenada sense (lessonia nigrescens), ascorbic pilreom raging island (ascophyllum nodosum) neck, ten thousand kinds malmok, Seaweeds such as hat banjo and the like, and are preferably characterized in that the extract is separated from Chadashima, Okinawa large horse or seaweed.

Hereinafter, the manufacturing method of the cod roe of the present invention will be described in detail.

Performing screening and selection to collect and wash fresh eggs from pollock caught in the North Pacific or the East Sea in the first step;

In the second step, the cod roe treated in the first step is removed from water and immersed in salt water to ferment for 3 to 18 hours in a low temperature aging room at 0 to 5 ° C .;

Removing impurities from the fermented egg in the third step;

Mixing a seasoning solution including alginic acid to the egg which had been freed of impurities by the third step in the fourth step;

Excellent quality improvement and shelf life using the alginic acid of the present invention from the manufacturing process comprising the step of aging the seasoned egg in the fifth step in the fourth step in a low temperature aging room of 0 ~ 5 ℃ 48 ~ 72 hours Cod roe can be prepared.

In addition, the alginic acid of the present invention finely chopped kelp and immersed in water, lower alcohol having 1 to 4 carbon atoms or a mixed solvent thereof at about 50 to 100 ℃ for about 10 minutes to 12 hours and then filtered; Adding kelp carbonate solution to the kelp filtered in step 1 and stirring at about 50 to 100 ° C. for about 10 minutes to 12 hours; Step 3 to filter the kelp stirred in step 2 again by adding water; 4 steps of acidifying the kelp filtered in step 3 into a strong acid such as HCl solution and then centrifuging; Step 5 of adding methanol to the supernatant centrifuged in step 4 and adding sodium hydroxide to neutralize the pH; Filtering the neutralized solution of the five steps with a strainer such as cotton net or nylon net and then repeatedly washing with methanol and acetone, respectively; Alginate may be prepared through a seven-step process of centrifuging the washed six-step solution and naturally drying the precipitated alginic acid gel at 20 to 50 ° C. for 1 to 24 hours and then powdering it using a grinder.

The present invention is excellent in storage of microorganisms, yeast, lactic acid bacteria, pH, VBN and TBA results from the production of cod cod roe produced by the process of the present invention using alginic acid with excellent functional ingredients. Not only reduce waste, reduce the production cost of the product, but also contribute to improving the food value because of the hygienic quality of the product.

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

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.

Reference Example 1. Preparation of Sample

The fresh cod roe from the pollack fish caught in the North Pacific was used by Shinhwa Food (Sokcho), and the salt and red pepper powder purchased from Korea (Sokcho Nonghyup) were used in the experiment.The laminaria japonice used in the experiment was Busan Gijangsan ( Gijang Nonghyup) After the sun drying, it was cut into 1cm size horizontally and vertically after drying, sealed in an opaque container, stored in a low temperature room (maintained at 4 ℃), and taken out if necessary and used for the experiment.

Reference Example 2 Preparation of Alginic Acid Extract

Impurities completely removed As shown in Fig. 1, the dried True Kamashima of Reference Example 1 was finely chopped and 10 g of the sample was immersed in 300 ml of warm distilled water at about 75 ° C. for about 30 minutes and then filtered through a nylon net. 200 ml of a 0.17% sodium carbonate (NaCO) solution was added thereto and stirred at 75 ° C. for 4 hours. Then, 800 ml of water was added again to mix well, followed by filtration (Celite 545). Acidify with 10% hydrochloric acid (HCl) solution at pH 1.00 and centrifuge (Micro Centrifuge; Mega 21R). 200 ml of 50% methanol is added to the centrifuged supernatant and 20 ml of 10% sodium hydroxide (NaOH) is added to adjust the pH to neutral. After filtration through cotton membrane, washing twice with 50% methanol and acetone and centrifuging the precipitated alginic acid gel at 30 ° C. for 12 hours and then powdering it with a grinder to make ASA (Alkali -soluble Alginate) was prepared (see FIG. 1).

Example 1 Preparation of Cod roe with Alginic Acid

After washing 100 g of the cod roe of the reference example 1, the water was removed, immersed in 3 g in brine (detergent salt) and aged in a low temperature room (4 ° C.) for 12 hours, and then supported by a sieve to remove moisture and impurities. 3% by weight of salt (preparation salt), 6% by weight of red pepper powder, 0.5% by weight of minced garlic, 0.6% by weight of sugar and 0.4% by weight of sodium L-glutamate in the egg without impurities. 0.5 wt% of DL-sodium peroxide, 0.5 wt% of D-sorbitol solution, 3 wt% of seasoned red pepper powder, and 3 g of alginic acid prepared in Reference Example 2 were added, mixed well, and aged in a low greenhouse (4 ° C.) for about 60 hours. Prepared.

The prepared salted fish was stored in a falcon tube (falcon tube) and stored in a 25 (± 5) ℃ incubator (Description Incubator; IB-25G JEIO TECH) for 3, 6, 9, 12 days.

Experimental Example 1. Measurement of Microorganism, Yeast and Lactic Acid Bacteria in Alginate Added Cod Roe

The dried cod roe prepared in Example 1 was measured as follows using a dry film method while storing at 25 (± 5) ℃ for 3, 6, 9, 12 days.

The control group was prepared without adding alginic acid in the same manner as in Example 1, and measured under the same conditions as the experimental group. During storage, the number of microorganisms of cod roe was diluted in 10-decimal method, and the number of viable cells was 3M Aerobic Count Plate film, E. coli 3M E. coli / Coliform Count Plate film, and 3M Yeast and Mold Count Plate film, respectively.

As a result, as shown in Table 1, the control group (coated roe without alginic acid) showed 2.00 × 10 ⁵ CFU / g and the experimental group (coated roe with alginic acid) was 2.33 × 10 ⁵ CFU / g. , On the 3rd day after storage, the experimental group showed 1/100 lower viable cell count than the control group, and especially on the 9th day after storage, the number of viable cells, yeast and lactic acid bacteria of the experimental group were 1 / l compared to the control group. It appears as low as 40, 1/200, 1/10, it can be seen that the cod roe added with alginic acid is excellent in reducing microbial growth, which can extend the shelf life (expiration date) of cod roe (see Table 1).

Storage days sample Total bacterial count (CFU / g) Yeast (CFU / g) Lactobacillus (CFU / g) 0 Control 2.00 × 10 ⁵ 1.10 × 10 ⁵ 1.20 × 10 ⁵ Experimental group (algae salt with alginic acid) 2.33 × 10 ⁵ 1.12 × 10 ⁵ 1.23 × 10 ⁵ 3 Control 1.98 × 10 ⁷ 1.31 × 10 ⁵ 1.50 × 10 ⁵ Experimental group (algae salt with alginic acid) 1.00 × 10 ⁵ 1.4 × 10 ⁵ 5.7 × 10 ⁵ 6 Control 1.50 × 10 ⁸ 1.43 × 10 ⁵ 1.92 × 10 ⁵ Experimental group (algae salt with alginic acid) 3.00 × 10 ⁶ 1.78 × 10 ⁵ 6.17 × 10 ⁵ 9 Control 1.00 × 10 ⁸ 1.75 × 10 ⁷ 2.67 × 10 ⁷ Experimental group (algae salt with alginic acid) 2.50 × 10 ⁶ 8.40 × 10 ⁴ 3.90 × 10 ⁶ 12 Control 7.00 × 10 ⁷ ND ⁷ 4.50 × 10 ⁷ Experimental group (algae salt with alginic acid) 4.00 × 10 ⁶ ND ⁴ ND ⁶

Experimental Example 2. pH measurement of cod roe with alginic acid

The pH of the cod roe prepared in Example 1 was stored at 25 (± 5) ° C. for 3, 6, 9, and 12 days, and the pH was measured using the method described in the literature as described below. , Geocultural History, pp133-136, 1999).

The control group was prepared without adding alginic acid in the same manner as in Example 1, and measured under the same conditions as the experimental group. 5 g of the sample and 45 ml of distilled water were taken and ground by a homogenizer, and then the ground sample was filtered. After filtering to 2 (125 mm), the pH was measured using a pH meter (pH meter, Mettler Toledo, SevenEasy pH, Swizerland).

As a result, as shown in FIG. 2, the control group (not added alginate) was 6.08, 5.99, 5.85, 4.84, and 4.56 at 0, 3, 6, 9 and 12 days, respectively, whereas the experimental group (added alginate was added). ) Is 6.00, 5.95, 5.89, 5.89, 5.87 (see Fig. 2), and the pH change during aging is sharply decreased at higher temperatures and slightly increased at lower temperatures (especially near 5 ° C). Kim, Sang-Mu and 2 others, A Study on the Development of Squid Eating in Gangneung, Quality Changes by Aging Temperature and Period, Journal of the Korean Fisheries Society, 27 , p.215, 1994; The Food Development Institute, 1980) reported that there was a sharp decrease in pH in the control group, but a small decrease in the experimental group.However, the small change in pH was due to the buffering effect of other organic substances such as free amino acids In the flounder Study, Korea University Master's Thesis, 1982), the shelf life (expiration date) effect of the experimental group (algae salt added with alginic acid) is excellent.

Experimental Example 3. Determination of freshness (VBN, volatile basic nitrogen)

The freshness of the cod roe prepared in Example 1 was measured at 25 (± 5) ° C. for 3, 6, 9, and 12 days and freshness was measured as follows.

The control group was prepared without adding alginic acid in the same manner as in Example 1, and measured under the same conditions as the experimental group. Take 20 g of each cod roe, add 16 mL of distilled water, extract for 30 minutes, add 2 mL of 20% TCA solution to the extract, crush it well, and leave it for 10 minutes to coagulate the filtrate, filter the supernatant, and then remove the Conway unit. The amount of volatile basic nitrogen was determined using the following equation as the microdiffusion method used.

As shown in FIG. 3, the VBN values of the control and experimental groups gradually increased with increasing storage period, and the control and experimental groups were similar until the 3rd day of storage, but the control group was 115.63mg / 100g on the 9th day of storage, and the experimental group was 57.36. According to the difference of more than 2 times as high as mg / 100g, it is thought that alginic acid added in cod roe suppressed the decay very strongly (see FIG. 3).

Experimental Example 4. Measurement of antioxidant (TBA, lipid oxidation)

Antioxidant activity was measured as follows while storing the cod roe prepared in Example 1 at 25 (± 5) ° C. for 3, 6, 9, and 12 days.

The control group was prepared without adding alginic acid in the same manner as in Example 1, and measured under the same conditions as the experimental group. Take 20 g of each cod roe and homogenously crush 50 mL of 20% Trichloroacetic acid in 2M phosphoric acid solution containing 2M phosphoric acid cooled to 4 ° C for 1.5 min, and then transfer the grinding solution to a 100 mL flask After stirring with 100 mL of distilled water and mixed. After 50 mL of this mixture was filtered through Whatman No. 1 filter paper, the resultant was centrifuged at 15000 ppm for 10 minutes in a centrifuge (Micro Centrifuge; Mega 21R), and only 5 mL of the supernatant was filtered through a syringe, and then transferred to a test tube. After 5 mL of -TBA (thiobarbituric acid) was added and mixed (vortexing), the mixture was left at room temperature for 15 hours, and then the absorbed color was measured at 530 nm (Jasco, JP / V-550). The TBA value was determined by multiplying the measured absorbance by 5.2.

As a result, as shown in FIG. 4, the TBA value decreased in the control group and increased from the 9th day of storage, but the experimental group showed the highest value on the 6th day of storage and then decreased. The inhibitory effect was found to be excellent storage (see Figure 4).

Experimental Example 5. Sensory evaluation of cod roe with alginic acid

In order to investigate the sensory evaluation and preservation ability of the cod roe prepared in Example 1 as described below, the sensory test was carried out by a nine-point scoring method on 10 sensory test personnel.

As a control group, the existing coarse cod roe products (Incheon Sorae, Ganggyeong Naggal) were used, and the color, taste, and aroma of each cod cod roe were expressed as a general preference (very good: 9 points, good: 7 points, Normal: Five points, Bad: Three points, Very bad: One point)

As a result, as shown in Table 2, the palatability of the cod roe added with alginic acid was higher than that of the control group. 2).

Immediately after ripening Open in 1 week Refrigerate 3 days after opening Refrigerate after opening 6 days Refrigerate after opening 9 days Refrigerate after opening 12 days Experimental group (algae salt with alginic acid) 8.5 8.4 8.1 7.5 7.6 7.3 Control 8.3 7.8 5.7 4.9 3.6 3.2

[National R & D project supporting this invention]

[Task unique number]

B0010517-2008-01 / RRC00200-0000-00 / R01-2007-000-20704-0 / F20815508H220000110

[Name of Buddha]

Ministry of Knowledge Economy / Ministry of Knowledge Economy / Korea Science Foundation / Korea Maritime Affairs and Fisheries Technology Promotion Agency

[Name of research project]

Regional Industry Promotion Project, Regional Cooperation Center Project, Specific Basic Research, Fisheries Specific R & D Project

[Name of Research Project]

Sokcho Wellbeing Salted Fish Product Development Project / East Coastal Marine Biological Resources Research Center Performance Utilization Project And functional material commercialization

[Host]

Gangneung-Wonju National University / Gangneung-Wonju National University / Gangneung-Wonju National University / Gangneung-Wonju National University

[Research period]

July 01, 2008 ~ June 30, 2011 / January 01, 2009 ~ December 30, 2009 / September 01, 2007 ~ August 31, 2010 / December 01, 2008 ~ 2011 November 30

1 is a view showing a method for extracting alginic acid from kelp,

2 is a diagram showing a comparison between the control group and the experimental group (cod roe using alginic acid) at 25 ℃,

3 is a view showing a comparison between the control group and the experimental group (cod roe using alginic acid) of VBN (volatile basic nitrogen) at 25 ℃,

4 is a diagram showing a comparison between the control group and the experimental group (cod roe using alginic acid) TBA (lipid oxidation degree) at 25 ℃.

Claims (5)

A first step of screening and selection, which collects and washes eggs from pollack pollen; A second step of removing water from the first step and dipping in brine and fermenting in a low temperature aging room at 0 to 10 ° C. for 1 to 20 hours; A third step of removing impurities from the fermented egg; A fourth step of mixing a seasoning liquid containing alginic acid to the egg which has been removed with the third step; A method of producing cod roe using alginic acid, characterized in that it comprises a fifth step of low-temperature aging in the low temperature aging room of 0 ~ 10 ℃ for the seasoned cod roe in the fourth step. According to claim 1, wherein the seasoning solution is 70 to 90% by weight of salt 1 to 7% by weight, red pepper powder 1 to 10% by weight, minced garlic 0.01 to 5% by weight, sugar 0.01 to 5% by weight, L- glutaminic acid Sodium 0.01 to 5% by weight. 0.01 to 5% by weight of DL-sodium peroxide, 0.01 to 5% by weight of D-sorbitol solution, 1 to 6% by weight of seasoned red pepper powder, and 1 to 6% by weight of alginic acid. The method of claim 1, wherein the alginic acid is finely chopped kelp and immersed in water, a lower alcohol having 1 to 4 carbon atoms or a mixed solvent thereof at 50 to 100 ° C. for 10 minutes to 12 hours, and then filtration; The step 2 of stirring the kelp filtered in step 1 by adding sodium carbonate solution at 50 to 100 ℃ for 10 minutes to 12 hours; Step 3 to filter the kelp stirred in step 2 again by adding water; 4 steps of acidifying the kelp filtered in step 3 to acidify the strong acid solution and then centrifuging; Step 5 of adding methanol to the supernatant centrifuged in step 4 and adding sodium hydroxide to neutralize the pH; Filtering the neutralized solution of the five steps with a strainer such as cotton net or nylon net and then repeatedly washing with methanol and acetone, respectively; Centrifuging the washed six-step solution of the alginate gel precipitated by natural drying for 1 to 24 hours at 20 to 50 ℃ and then powdered using a milling process characterized in that it comprises a seven step process . The raw material for extracting alginic acid according to claim 1, wherein the raw material of alginic acid is larvae, Okinawa larvae, Kamedashima , Chamdashima , Kadashima (Kjellmaniella crassifolia) , Toro kelp (Kjellmaniella gyrata) , Fucus, Wakame, Kurome (Ecklonia kurome), rhubarb (Eisenia bicyclia), Ecklonia cava (Ecklonia cava), giant kelp (giant kelp), nigrescens (lessonia nigrescens), ascorbic pilreom raging island (ascophyllum nodosum), ten thousand kinds malmok, hats antagonism, A process for extracting and separating sea cucumbers, sea urchins or starfish. Cod roe excellent in quality improvement and shelf life obtained by the method of claim 1.

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