KR20110023619A - Methods for preparing low-salt fermented fish and shellfish jeotkal - Google Patents

Abstract

PURPOSE: A producing method of salted and fermented seafood with the low salinity is provided to reduce the salinity of the salted and fermented seafood by adding a sugar-soaking process. CONSTITUTION: A producing method of salted and fermented seafood with the low salinity comprises the following steps: sugar-soaking salted seafood; injecting lactobacillus into the seafood; and fermenting the seafood for 2~25days at 8~30deg C. The sugar-soaking process is performed by using an element selected from the group consisting of hydrogenated starch hydrolysate, maltose, sorbitol, sucrose, glucose, fructose, xylitol, erythritol, paratinose, mannitol, malto-dextrin, and honey.

Description

Process for preparing low-salt seafood fermented salted seafood {Methods for Preparing Low-Salt Fermented Fish and Shellfish Jeotkal}

The present invention relates to a salt-fish fermented salted seafood and a method for producing the same, which have greatly improved functionality and functionality.

Salted and salted fish are different kinds and tastes depending on the raw materials used in salted fermented foods made from prehistoric times. Commercially classified salted fish can be classified into four kinds: salted fish, seasoned salted fish, seafood and fish salted fish. Salted fish is a food prepared by adding fermented salts to muscles, internal organs, gonads, shellfish (shellfish), crustaceans, molluscs (cuttlefish, and cuttlefish), etc. Flavor production varies greatly depending on the microorganisms involved during ripening. Salted fish is a unique flavor that combines sugar, lipids, organic acids and other ingredients as well as proteins.

Salted seafood is traditionally manufactured in the form of a furniture side job in a fishing village, which does not escape microness and raises unsanitary issues. The quality of the product varies greatly depending on the harvesting time, characteristics and salting amount of raw materials, and there is a problem that high blood pressure patients avoid or decrease palatability of the young layer due to excessive salts to improve shelf life. High salinity, strong salty taste and fermentation period of about 2 weeks to 4 months, but in case of fish sauce, it goes through a long fermentation period of 1 year. Common bedding sources have used salt (salts), cooked grains, malts, and spices.

According to the current domestic salted fish market, the consumption of seasoned salted fish is 60-70%, and it is stated in the Korean Food Code that it can be aged within 30 days (4 weeks) with less than 8% salt. Recently, as interest in health has increased, interest in low-salt fermentation has increased and active fermentation methods of low-salt seasoned salted salt containing 4-6% salt have been actively studied.

Oysters, on the other hand, are mollusks belonging to bivalve shellfish, which are also called chamo or petrification in Chinese characters. There are no teeth at the joints of the two shells, the black ligaments are closed and the dorsal muscles are located in the center of the body. It is a hermaphrodite, but it is a male and female herbaceous body that turns into a strong male and female in the reproductive period and then becomes a strong individual. The spawning temperature is 22-25 ℃ and the hatched larvae live in a floating life. The shell is about 7 cm long, about 60 g in weight, about 10 cm and 140 g in two years, but the growth is slow. Depending on the type, habitats are somewhat different, but oysters attach to rocks of relatively low intertidal rocks with 11-32% salinity. Its food is plankton, and it is ingested with seawater in the ginseng and filtered through gills, with diatoms being the most common. The amount of seawater passing through the gill is about 0.4 L at a water temperature of 10 ° C. and about 1 L at 25 ° C. per hour. Oysters have been farmed as one of the shellfish that ancient Greek and Romans ate, and there is a record that they have been farmed from Korea. Oysters have become a popular food because they are highly valued as “sea's milk” and have the coolest taste and flavor among seafood, as well as vitamins, minerals and free amino acids. It can be said that it is suitable as a food for women, the elderly, and the weak. In particular, oysters are known to play an important role in preventing acidification of blood, since the ratio of calcium to phosphorus is maintained at an ideal ratio of 1: 4. It is an ideal nutritional food because it contains various nutrients such as protein, fat and glycogen.

As a study of oysters, McCarmmack studied the causes of red spots during freezing storage, and Schwartz and Watt (1959) examined the effects of ascorbic acid on oyster rancidity. I have studied. Lee et al. (1975) studied the adequacy of oysters, and Chung et al. (1977) studied the free amino acids of oysters.

Traditionally manufactured near Taean Peninsula in Korea, freshly washed oysters are washed with sea water in early autumn. Boil the rice water and cool it, and then remove the red pepper powder, leave it for 2-3 hours, put it in a pre-cleaned oyster, mix it with red pepper powder, chopped garlic, and salt, and mix it in a jar and seal it, and keep it for about 1 week under 10 ℃. . This fermented oyster can feel a deep taste, but because the appearance of the oyster is not maintained, you can not feel the firmness of the oyster. On the other hand, commercially seasoned oysters do not have a fermentation process, so you cannot feel the deep taste of oysters, but the appearance of oysters is preserved. Therefore, while the appearance of oysters can be preserved as it is, there is a situation that interest in the manufacturing method of fermented oyster chops that can feel the deep taste of oysters is emerging.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The inventors have prepared sanitary salted fish, preferably shellfish, most preferably salted oysters, in particular seasoned salted fish, while having a relatively low salinity (preferably less than 3 wt%), having excellent physical properties, functionality and preservation. Effort was made to manufacture. As a result, the present invention was completed by confirming that the above-described object can be achieved when the lactobacillus is added to the existing salted fermentation process and the lactic acid bacteria are used in the fermentation step.

It is an object of the present invention to provide a method for preparing seafood salt salt fermented salted fish.

Another object of the present invention is to provide a salt-fish fermented salted fish and shellfish with greatly improved functionality and functionality.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, the present invention provides a method for preparing seafood salt-fermented fermented seafood, comprising the following steps:

(a) drawing salted fish and shellfish;

(b) inoculating lactic acid bacteria to the aquatic seafood; And

(c) fermenting the shellfish inoculated with the lactic acid bacteria.

The inventors have prepared sanitary salted fish, preferably shellfish, most preferably salted oysters, in particular seasoned salted fish, while having a relatively low salinity (preferably less than 3 wt%), having excellent physical properties, functionality and preservation. Effort was made to manufacture. As a result, it was confirmed that the addition of the acupuncture process to the existing manufacturing process of salted fish and when using the lactic acid bacteria in the fermentation step can achieve the above-mentioned object.

The present invention is a method for producing low salted salted fish with greatly improved functionality and functionality. As used herein, the term “low salted salted fish” means salted fish with a NaCl content of 1.0-3.0 w / w%, preferably 2.0-3.0 w / w%.

The present invention is described in detail by dividing each step as follows:

(a) hitting salted fish and shellfish

Salted fish and shellfish are used in the present invention. Salting of fish and shellfish is carried out using salt (NaCl) according to conventional methods known in the art. Fish and shellfish are washed and cut and salted by adding salt thereto. The salt (NaCl) concentration for obtaining the salted fish and shellfish in the present invention is not particularly limited, preferably 2-10 wt%, more preferably 3-7 wt%, most preferably 4-6 wt%. .

Then, salted fish and shellfish are drawn. Acupuncture process is one of the biggest features of the present invention, thereby not only greatly reduce the salinity of the final salted fish, but also inhibits the completion of salted fish and serves to significantly improve the sensory feeling of the seafood texture.

Acupuncture can be carried out using various sugar components known in the art. According to a preferred embodiment of the present invention, the sugar acupuncture is performed using hydrogenated starch hydrolyzate, maltose, sorbitol, sucrose, glucose, fructose, xylitol, erythritol, paratinose, mannitol, maltodextrin or honey, more preferably Is carried out using hydrogenated starch hydrolysates, maltose or sorbitol, most preferably hydrogenated starch hydrolysates.

When hydrogenated starch hydrolyzate is used in the acupuncture process, its average molecular weight is preferably 300-2000, more preferably 500-1500, most preferably 600-750.

The acupuncture process is preferably for 0.5-4 hours, preferably 1-3 hours with 2-20 wt%, more preferably 3-10 wt%, most preferably 4-8 wt% of sugar. Is carried out.

According to a preferred embodiment of the present invention, the method further comprises the step of phosphate dipping of the salted fish and shellfish. The ginseng dipping step is preferably carried out before the sugar dipping process. Phosphate dipping process greatly reduces the salinity of salted fish and also serves to improve the sensory function by inhibiting salt water of salted fish.

Phosphates used in the phosphate dipping process include any phosphate known in the art, preferably sodium phosphate, calcium phosphate, potassium phosphate, sodium pyrophosphate, calcium pyrophosphate, potassium pyrophosphate, sodium polyphosphate and potassium polyphosphate More preferably sodium polyphosphate and potassium polyphosphate, most preferably a mixed phosphate of sodium polyphosphate and potassium polyphosphate.

The phosphate soaking process is preferably 0.5-10 minutes, preferably about 1-, using 0.5-10 wt%, more preferably 1-5 wt%, most preferably about 2-4 wt% of phosphate. 5 minutes.

According to a preferred embodiment of the present invention, the present invention comprises a water step between suitable processes. For example, it may include a step of cutting before washing and salting the fish and shellfish, and may include a step of washing after salting, and may include a step of cutting after phosphate treatment, and a step of cutting after acupuncture. can do.

The cutting step is preferably carried out for 0.5-4 hours, more preferably 0.5-3 hours, most preferably 0.5-2 hours.

According to a preferred embodiment of the present invention, the salted fish and shellfish further comprises at least one raw material selected from the group consisting of malt syrup, salt, glycine, nucleic acid seasoning, red pepper powder, seasoning powder, paprika pigment, ginger, garlic and sesame seeds And, to prepare the seasoning salted fish with this composition (recipe).

(b) Lactobacillus inoculated into aquatic salted seafood

The salted seafood obtained through the above procedure is then inoculated with lactic acid bacteria. Lactobacillus is added to a known recipe in salted fish, mixed with the salted seafood, and then fermented to obtain a salted fish product.

In the case of low salted salted salted salt, the salt content is low compared to the salted salted salted salt. One of the greatest features of the present invention is that when inoculated with lactic acid bacteria in salted fish and shellfish, the proliferation of rot producing bacteria is more suppressed, while significantly reducing the content of salt concentration compared to commercial salted fish.

Lactic acid bacteria used in the present invention include various lactic acid bacteria known in the art. Preferably, the separated lactic acid in lactic acid bacteria is kimchi to be used in the present invention, more preferably Wei Cellar (Weissella) in Kimchi lactic acid bacteria, Lactobacillus bacteria (Lactobacillus) in Kimchi lactic acid bacteria, acids Pocono stock (Leuconostoc) in Kimchi lactic acid bacteria or It is a mixed kimchi lactobacillus.

Used in the present inventionWeissella(Weissella) Kimchi lactic acid bacteria is preferablyWeissella Kimchi Eye(Weissella kimchii),Weissella Corensis(Weissella koreensi),Weissella Chania(Weissella hanii),Weissella Soli(Weissella soli) orWeissella Konfusa(Weissella confusa)to be.

Lactobacillus used in the present invention bacilli (Lactobacillus) in Kimchi lactic acid bacteria is preferably from Lactococcus lactis (Lactococcus lactis ) , Lactobacillus Planta Room ( Lactobacillus plantarum), Lactobacillus casei (Lactobacillus casei ) or Lactobacillus Bulgaricus ( Lactobacillus) bulgaricus), Lactobacillus brevis (Lactobacillus brevis ), Lactobacillus Ruth Ash also required (Lactobacillus acidophilus ), Lactobacillus Kimchi eye ( Lactobacillus kimchii) or a Lactobacillus para Planta Room (Lactobacillus paraplantarum).

Used in the present inventionLeukonostock(Leuconostoc) Kimchi lactic acid bacteria is preferablyLeukonostock Mecentteroides(Leuconostoc mesenteroides),Leukonostock Citrium(Leuconostoc citreum),Leukonostock lactis(Leuconostoc lactis),Leukonostock Argentinum(Leuconostoc argentinum),Leukonostock Carnosum(Leuconostoc carnosum),Leukonostock Jelly Doom(Leuconostoc gellidum),Leukono Stock Kimchi I(Leuconostoc kimchii),Due to leukonostock(Leuconostoc inhae) orRyukonostock Kashikomitumum(Leuconostoc gasicomitatum)to be.

According to a preferred embodiment of the present invention, the lactic acid bacteria used in the present inventionWeissella Kimchi Eye(Weissella kimchii),Leukonostock Mecentteroides(Leuconostoc mesenteroides) Or mixed lactic acid bacteria thereof, most preferablyWeissella Kimchi Eye(Weissella kimchii) AndLeukonostock Mecentteroides(Leuconostoc mesenteroides) Is a mixed lactic acid bacteria.

The culture solution of the lactic acid strain inoculated in the present invention is preferably inoculated with 0.5-10 wt%, more preferably 0.5-7 wt%, and most preferably 1-5 wt%.

(c) fermentation of fish and shellfish

The fermented shellfish fermented with the lactic acid bacteria is fermented / matured at a suitable temperature for a suitable time to obtain a final salted fish.

The production of salted fish by such lactic acid bacteria not only increases the number of live bacteria of lactic acid bacteria in the final salted fish product, but also inhibits the growth of harmful rot bacteria, lowers the content of VBN, improves freshness, and the various functionalities of salted fish, such as It greatly improves the color, flavor, taste and texture and serves to improve preservation.

Fish and shellfish fermentation is preferably carried out at 5-37 ℃, more preferably 8-30 ℃, even more preferably 8-20 ℃, even more preferably 9-15 ℃, fermentation time is preferably 1 -30 days, more preferably 2-20 days, even more preferably 2-10 days, most preferably 2-6 days.

According to a preferred embodiment of the present invention, the fermentation of aerated salted seafood is carried out in the presence of α-starch. α-starch inhibits the completion of salted fish and improves its functionality, and also helps the survival of inoculated lactic acid bacteria, greatly improving the overall quality of salted fish. The amount of the α-starch is preferably 1-5 wt%.

According to a preferred embodiment of the invention, step (c) is carried out in the presence of polylysine or chiaminlauryl sulfate to increase the preservation of salted salted fish. More preferably, the preservative nutrient enhancer is chiamine lauryl sulfate (vitamin B1 derivative). When prepared by adding chiamine lauryl sulfate to salted fish salt, it effectively inhibits the growth of harmful bacteria, fungi and yeast even without the addition of synthetic preservatives used to inhibit the growth of microorganisms. The amount of such preservative nutrient enhancer is preferably 0.1-0.5 wt%.

According to one specific embodiment of the present invention, the method of the present invention comprises the steps of: (a) immersing and aborting the salted fish and shellfish; (b) mixing the aquatic shellfish with a composition comprising lactic acid bacteria, α-starch and chiaminlauryl sulfate; And (c) fermenting the shellfish inoculated with the lactic acid bacteria.

The method of the present invention is applied to a variety of fish and shellfish, preferably oysters, scallops, abalone, conch, shellfish, sea urchin, squid, sea larvae, octopus, squid, anchovy, shrimp, egg, cod roe, gill or yellow stone fish, more preferably Shellfish selected from the group consisting of oysters, scallops, abalone, seashells, shellfish and sea urchins, most preferably applied to oysters, can be obtained low salted salted fish with greatly improved functionality and functionality.

According to another aspect of the present invention, the present invention provides a seafood salt salt fermented salted seafood prepared by the method of the present invention described above and comprising lactic acid bacteria.

According to a preferred embodiment of the present invention, the fish and salt low salt fermented salted seafood of the present invention has a NaCl content of 2.0-3.0 w / w%.

According to a preferred embodiment of the present invention, the seafood low salt fermented salted seafood is a low salt fermented oyster.

According to another aspect of the invention, the invention is separated from kimchiWeissella Kimchi Eye(Weissella kimchii) YS29 strain (KFCC11449P).

Compared with the existing high salt salted fish salt, low salt fish and salted fish salt salt of the present invention is significantly lower in salt content, resulting in less risk of hypertension, etc., containing a large amount of lactic acid bacteria, and having excellent functional properties, effectively inhibiting the growth of harmful bacteria Hygienic quality can be maintained even for long term storage. In addition, the addition of starch can be expected to inhibit moisture separation and improve the functionality, the addition of vitamin B1 derivatives can effectively enhance the preservation of salted fish without the addition of synthetic or natural preservatives.

The features and advantages of the present invention are summarized as follows:

(a) The present invention is a technique in which the acupuncture process and the lactic acid bacteria inoculation process are applied to the preparation of low salted salted fish.

(b) According to the present invention, it is possible to greatly improve the physical properties, functionality (eg, the firm texture and flavor of the salted fish) and the preservation of salted fish while greatly reducing the salinity of various salted fish, especially oyster salted fish.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Throughout this specification, unless otherwise indicated, “%” used to indicate the concentration of a particular substance is solid / solid (weight / weight)%, solid / liquid (weight / volume)%, and Liquid / liquid is (volume / volume)%.

Example

Experimental Materials and Methods

1. Purchase of experimental materials

The raw material oyster (Oyster) used in the present invention was purchased from Busan Tongyeongsan cultured oyster ( Crassostrea gigas ) in September 2008, frozen and dehydrated, washed and thawed at room temperature. Samples were taken at regular time while refrigerated aging and used for the experiment. Salted salt was added 5% of salt to raw materials, and raw oysters were thawed by freezing storage of Tongyeong oysters harvested in Korea at -20 ℃.

2. Manufacture process

5% salted frozen oysters were thawed at 10 ° C. and washed with running water. This was cut for about 0.5-2 hours on a stainless filter net and then mixed uniformly with the spice mix. Samples O-320 to O-340 were treated with oysters treated as described above for about 0.5-2 hours and then immersed in an aqueous solution of 4% sodium polyphosphate, SeoDo Bio Natural Ingredients Co., Ltd. for 5 minutes. I was. This was mixed with 8 w / w% sugar (65.8 g / raw material 822.7 g), stirred for 3 hours, cut for 2 hours, and then mixed with a spice mix and uniformly stirred. The experiment was conducted based on the basic formulation of B having the best functionality among the compositions shown in Table 1. That is, control (O-310), sugar starch digested (polyglycitol syrup, Matsutani Chemical Co., Japan) (O-320), malt starch (Hankang Foods Co., Ltd.) sugar needle (O-330) and The sugar acupuncture (O-340) with sorbitol (Samyang Genex, Korea) was prepared by the B formulation in Table 1, respectively, and compared with each other (Tables 6 and 7). The reduced starch decomposition product is a hydrogenated starch hydrolyzate having an average molecular weight of 682 Da.

Basic composition of low salt seasoning oysters Item Content (wt%) A B C won
Ryo
persons oyster 75 82 92 Malt syrup 7.6 5.3 2.2 saline 0.9 0.8 0.4 Glycine 0.5 0.4 0.1 Nucleic Acid Seasonings 1.1 0.9 0.5 chili powder 2.5 2.1 0.2 Seasoning powder 1.5 1.2 0.5 Paprika Dye (6000 IU) 3.2 2.5 1.2 ginger 1.3 1.2 0.3 garlic 5.3 2.8 2.4 Sesame 1.1 0.8 0.2 Sensuality 3.2 3.7 3.4

3. Pulling  Experiment

5% salt (add 41.1 g of NaCl to 822.7 g of the raw material) was added to the oyster thawed at room temperature, and salted for 3 hours. After about 1 hour of dehydration, 8% sugar was added to sugar acupuncture (added 65.8 g of sugar per 822.7 g of raw material), then treated for about 3 hours, and dehydrated for 2 hours, and mixed in the B formulation in the composition of Table 1. Acupuncture needles used three raw materials.

4. Volatile Of basic nitrogen (VBN)  dose

The content of volatile basic nitrogen (VBN) was measured by Conway microdiffusion (5). That is, 10 g of the sample was added, 30 ml of distilled water was added, the mixture was stirred for 2 minutes using a blender, and then filtered. 1 ml of the filtrate is placed in a Conway manual (Jema Trading, Korea), and 1 ml of boric acid absorbent (with mixed indicator) is added to the inner chamber, and the lid is closed for about 2/3. The mixture was shaken carefully and then maintained at 37 ° C. for 120 minutes. The solution contained in the inner chamber was taken and titrated with 0.01 N HCl solution to calculate the content (Equation 1).

Equation  One

Volatile base nitrogen (N, mg% of VBN and TMA) = 0.28 × (V ₀ - V ₁ ) × F × D × 100 / S

V ₁ : Appropriate consumption of 0.02 NH ₂ SO ₄ solution of this test (ml)

V ₀ : Optimal consumption of 0.02 NH ₂ SO ₄ solution in blank test (ml)

F: Titer of 0.02 NH ₂ SO ₄ solution

D: dilution factor (50)

S: sampling amount (g)

0.28: The amount of volatile basic nitrogen corresponding to 1 ml of 0.02 NH ₂ SO ₄ solution (mg)

5. Quantification of Trace Elements

The contents of Cd (cadmium), Pb (lead) and Hg (mercury) were measured by using ICP (Inductively Coupled Plasma) at Chungbuk Traditional Medicine Industry Center. The heavy metal standard solution was prepared by dissolving in distilled water, containing 100-1000 ppb of lead, 10-20 ppb of cadmium, and 3-9 ng of mercury. About 0.25 g of the sample was taken, dissolved in 8 ml nitric acid, incubated with microwaves, and titrated with distilled water to a final 25 ml. Mercury was used as Mercury Analyzer MA-2 (Japan).

6. Measurement of Salinity

Salinity was quantified using the Volhard method (1) modified from the Morr method (Equation 2). Approximately 10 g of the sample is leveled, placed in a glass beaker, and about 20 ml of distilled water is added. 10 ml of the sample solution is placed in a 100 ml Erlenmeyer flask, 1 ml of potassium chromate (Zema Trading, Korea) is added, and 0.1 N AgNO ₃ Titrated into solution (Zema Trading, Korea).

Equation  2

NaCl (mg) = 58/35 x 3.546 x (F _ag V ₁ -F _SCN V ₂ )

V ₁ : 0.1 N AgNO ₃ volume added, usually 20 ml

F _ag : 0.1 N AgNO ₃ Titer

F _SCN : 20.00 × Fag / V, Titer of 0.1 N KSCN Solution

V ₂ : Number of ml of 0.1 N KSCN solution used for titration

Salinity (%) = weight of NaCl / sample (mg) × 100

7. Amino  Measurement of nitrogen

The content of aminonitrogen nitrogen was measured using formol titration (6). 25 ml of distilled water was added to 5 g of the sample, homogenized by stirring for about 1 hour, and adjusted to pH 8.4 with 0.1 N NaOH solution. To this was added 20 ml of a 36% formaldehyde solution adjusted to pH 8.4, and titrated to pH 8.4. A blank test was carried out in the same manner as described above, and the amino nitrogen content was calculated according to the following equation (Equation 3).

Equation  3

Amino nitrogen (mg) = 2.8 x (V _T f-V _E f + V _H f ')

V _T : Consumption (0.2) of 0.2 N NaOH solution consumed in this experiment

V _E : Consumption (0.2) of 0.2 N NaOH solution consumed in blank test

V _H : Consumption (0.2) of 0.2 N HCl solution consumed in blank test

f: Titer of 0.2 N NaOH solution

f ': Titer of 0.2 N HCl solution

8. Lactic acid bacteria addition experiment

The lactic acid bacteria species used in this experiment are as follows. Separated from kimchiWeissella Kimchi Eye(Weissella kimchii) 2 weeks(Weissella kimchii YS29: KFCC11449P; AndWeissella kimchii YS61: KCCM 42933),Lactobacillus Brevis(Lactobacillus brevis) 2 weeks (ATCC13648, ATCC14869),Leukonostock Mecenteroides(Leuconostoc mesenteroides) 1 week (KCCM35467),Lactococcus Lactis(Lactococcus lactis) 1 week (ATCC11454), Lactobacillus Planta Room(Lactobacillus plantarum) 3 weeks (KCCM11322, KCDO1935 (NC State University), KCCM40013),Lactobacillus Kazei(Lactobacillus casei) 3 weeks (YIT9021, KCCM12452, KCCM35465) andLactobacillus Bulgaricus(Lactobacillus bulgaricusA total of 13 weeks were reported in this experiment. The culture of lactic acid bacteria was carried out using a fermenter (Korea Fermenter, Inc.) as a medium in which whey powder was dissolved at an appropriate concentration in the case of a small amount of culture and MRS medium. After culturing at 30 ° C and centrifuging (Hanil Science Industrial Co., Ltd.), the cells were washed twice with 0.85% (w / v) physiological saline and concentrated 10 times in sterile distilled water. w / w) was added and thoroughly mixed by hand, and then prepared by dividing the package in small portions by 100 g according to the experiment.

Meanwhile, Weissella Kimchi children (Weissella kimchii ) YS29 (KFCC11449P) was isolated and identified as follows. After finely grinding kimchi, a certain amount was inoculated in a Man-Rogosa-Sharpe liquid reference medium (MRS) medium containing 0.001% bromophenol blue, where well formed colonies were used for identification. Using the API CHL 50 kit (bioMerieux, Inc.), a separate way Selah Kimchi Eye The sugar utilization of YS29 was evaluated, and the experimental results are shown in Table 2 below. Also, weissella Kimchi Eye For 16S rRNA sequencing of YS29, DNA was purified with Qiagen PCR Purification Kit (Qiagen, Germany) and ABI prism 310 Genetic Analyzer (PE Applied Biosystems, USA) was used. Weissella Kimchi Eye The sequence of 16S rRNA of YS29 is set forth in SEQ ID NO: 1. Separated and Identified Weissella Kimchi Eye YS29 was deposited with the Korea Microorganism Conservation Center on June 23, 2009 and was assigned accession number KFCC 11449P.

Carbohydrate Usage Patterns of Weissella Kimchi YS29 carbohydrate Experiment result   carbohydrate Experiment result Control - Esulin + Glycerol - Salicin + Etrythitol - Cellobiose + D-Arabinose - Maltose + L-Arabionose - Lactose - Ribose + Melibiose - D-Xylose + Saccharose + L-Xylose - Trehalose - Adonitol - Inulin - β-Methyl-xyloside - Melezitose - Galactose + D-Raffinose - D-Glucose + Amidon - D-Fructose + Glycogen - D-Mannose + Xylitol - L-Sorbose + β-Gentiobiose + Rhamnose - D-Turanose - Dulcitol - D-Lyxose - Inositol - D-Tagatose - Mannitol + D-Frucose - Sorbitol - L-Frucose - α-Methyl-D-mannoside - D-Arabitol - α-Methyl-D-glucosamine - L-Arabitol - N-Acetyl glucosamine + Gluconate + Amygdalin + 2 ceto-gluconate - Arbutin + 5 ceto-gluconate -

In Table 2, + represents a positive reaction and-represents a negative reaction.

9. pH  Measure

In order to measure the pH of the sample, an equal amount of distilled water was added to 10 g of the sample, shaken using Vortex (Vortex-Genie2 ^™ , USA), and measured at room temperature using a pH meter (Corning, M220, UK).

10. Completion water separation ) Measure

The amount of dihydrate was measured by taking the sample of 500 g, holding it in a metal body (strainer), standing for 2-3 hours, and then eluting the weight of the water and the solution component and the weight of the sample (Equation 4).

Equation  4

Yield (%) = (weight of water eluted from sample / weight of sample (g)) × 100

11. Sensory Evaluation

Ten trained graduate students in their twenties were evaluated for sensory performance of prototypes, which were labeled as Best (5), Good (4), Moderate (3), Bad (2) and Worst (1).

Experiment result

1. The current Kono Stock mesen teroyi Death (Leuconostoc mesenteroides ) Addition experiment

The number of microorganisms present in oyster salted fish is about 10 ² -10 ⁴ cfu / ml, and the isolated bacteria are E. amnigenes ( Enterobacter amnigenes), E. claw Ake (Enterobacter was reported cloacae), and in Vibrio (Vibrio spp.). The number of common bacteria in commercial seasoning oysters was 3.0 × 10 ⁴ cfu / ml and almost no lactic acid bacteria were detected (Fig. 1A), and the salt content was very high as 4% or more, pH was about 6.2, and a measure of freshness. Volatile basic nitrogen (VBN) was very high at 42 mg%. Also, lactic acid bacteria were hardly detected even in oyster salted fish prepared directly in the laboratory without adding lactic acid bacteria (FIG. 1 panel B).

It was reported that lactic acid bacteria inhibited the growth of other bacteria by producing lactic acid or bacteriocin. Therefore, it was observed whether lactic acid bacteria were inhibited from proliferation of rot producing bacteria. By the addition of a lactic acid stream Pocono stock mesen teroyi des separated in water was prepared kimchi seasoning guljeot subjected to microbiological testing three days after preservation at 15 ℃ results are shown in Figure 2. As can be seen in Figure 2, seasoning oysters prepared by adding lactic acid bacteria was confirmed that there is no rot and decaying bacteria compared to the control group.

Ryu Kawano Stock mesen teroyi can Lactobacillus Fermented by Death of Oyster was added and the number of bacteria changes Item Lactic acid bacteria count / general bacteria count (log cfu / ml) 0 day 3 days 6 days 9 days Control 3.3 / 3.5 3.5 / 3.8 3.2 / 4.0 2.8 / 4.2 Lactic acid bacteria added group 6.5 / 3.5 7.2 / 3.3 7.5 / 2.5 7.4 / 2.1

In addition, the number of lactobacillus increased and the number of general bacteria decreased with the passage of time, and the effect of inhibiting the growth of general bacteria was considered to be excellent (see Table 3).

2. Fermentation Test of Seasoned Oysters

1) Selection of Lactic Acid Bacteria

As previously described, '1. Ryu Kawano Stock mesen teroyi Rhodes added test 'the need for and the effectiveness of using lactic acid bacteria week to relish oysters salted fish through the preliminary tests confirmed bar, various lactic acid bacteria share the proliferation of corruption takes producing bacteria by adding inhibitory effect and sensory In order to find a strain that can improve the sex was tested the effect using a variety of lactic acid strains as follows. These strains were isolated from yogurt starter or kimchi ( Weissella) kimchii 2 weeks, Lactobacillus brevis 2 weeks, Leuconostoc mesenteroides 1 week, Lactococcus lactis 1 week , Lactobacillus plantarum 3 weeks, Lactobacillus casei 3 weeks, Lactobacillus One week of bulgaricus ) was added alone or mixed to the seasoning oysters made with 5% salt concentration, and the change in the number of lactic acid bacteria viable counts at 3 days intervals while fermenting at 15 ℃ (see Table 4).

Changes in the Viable Counts of Lactic Acid Bacteria Added to Seasoning Oysters Lactic acid bacteria Bioburden (logCFU / ml) 0 day 3 days 6 days 9 days 12 days Control 3.3 3.5 3.2 2.8 2.3 W. kimchii YS29 6.5 7.2 7.3 7.5 8.2 L. brevis 6.5 7.1 7.2 7.4 7.7 Leuc . mesenteroides 6.5 7.2 7.5 7.4 8.1 Lc . lactis 6.2 6.4 6.7 7.2 7.0 W. kimchii YS61 6.5 7.0 7.3 7.4 8.0 L. plantarum 6.3 6.4 6.7 7.3 7.7 L. casei 6.2 6.3 6.5 7.1 7.2 L. bulgaricus 6.2 6.4 6.3 6.1 5.5 Leuc .m + Wk YS29 6.5 7.3 7.5 7.8 8.3

Lactobacillus , a strain used as a yogurt starter Lactobacillus bulgaricus was added all groups except for the increased number of viable cells was good compared with the control group, it was also evaluated to generate decay takes note of the superior overall functional, particularly Weissella kimchii and Leuconostoc Mesenteroides mixed 1: 1 was the best in terms of viable cell number and sensory properties.

2) Selection of optimum fermentation temperature

Seasoned oysters made with 5% saltWeissella kimchii With YS29Leuconostoc mesenteroides 4% of the mixed strain was added, and the result of comparing the growth and the functionalities of the microorganisms at low temperature fermentation at 5, 10, 15 and 20 ° C. for 3, 6, 9 and 12 days, respectively, is shown in Table 5.

Growth and Functionality of Lactic Acid Bacteria in Seasoned Oysters by Fermentation Temperature Temperature
(℃) 0 days 3 days 6 days 9th 12 days Viable count Sensuality Viable count Sensuality Viable count Sensuality Viable count Sensuality Viable count Sensuality 5 6.5 ND 6.6 3.6 6.6 3.7 6.7 3.5 6,9 3.2 10 6.5 ND 6.8 3.6 6.9 3.6 7.0 3.5 7.1 3.1 15 6.5 ND 7.2 4.2 7.3 4.3 7.6 3.7 8.2 3.2 20 6.5 ND 7.6 3.4 7.9 3.5 8.3 2.9 8.8 2.5

As shown in Figure 3a, the number of lactic acid bacteria was increased overall, but the increase rate was very slow in the case of 5 ℃ and 10 ℃. Overall, as the fermentation temperature increased, the number of viable cells increased, and the rate of viable cell growth after 1 week of fermentation was relatively slow.

As shown in Figure 3b, after 6 days of fermentation, the functionality began to drop, and the higher the fermentation temperature, the more severe. After 6 days, the sour taste and vivid taste were sensed after 6 days at the sample at 20 ℃, whereas the sample fermented at 15 ℃ showed no smell and acidity at 6 days and had the highest sensory score. Got it. Therefore, the most preferable fermentation temperature of seasoned oyster salted fish is around 15 ℃.

3. Experiment on the completion of seasoning oysters

The most important part of the physical characteristics of seasoned oyster salted fish is to restrain the water separation of oysters in circulation as much as possible to maintain the original shape so that you can feel the texture. Therefore, one of the tasks of this study is to improve the flavor of seasoned oysters through fermentation with lactic acid bacteria, while maintaining the shape of oysters close to the original. For this purpose, the phosphate dipping test, sugar drop test and starch addition test were carried out as follows, and the retention of oysters was evaluated by measuring the amount of oysters, considering that the amount of oysters was smaller as the amount of dihydrate was increased.

1) Phosphate Dipping Experiment

Each sample was prepared using the Tongyeong oyster with a salt concentration of 5% and prepared with the same basic formulation. Weissella in this seasoned oyster kimchii YS29 and Leuconostoc 4% of the mixed culture of mesenteroides was added, and the amount of water separation was measured every 3, 6 and 9 days after the fermentation at 15 ° C. Sample O-2200 was used to wash oysters, and Sample O-2300 was used as a raw material after immersing the washed oysters in a 4% polymerized phosphate solution for 5 minutes. In addition, the control group was tested using the commercial product with the highest preference.

As shown in FIG. 4, the experimental group immersed in the phosphate solution had less dihydrate compared to the control group, and showed similar results as the commercial product to which starch was added. As a result, when oysters are immersed in a polymerized phosphate solution, phosphate may be a link between oyster protein and water. Over time, the completion of the course was severe, and further testing is needed.

2) Acupuncture Experiment

Commercial seasoned oyster products are salted with more than 5% salt added. In addition, in order to inhibit the growth of pathogenic microorganisms during fermentation, or to prevent the decay of the product or strong salty taste, the young people avoided and the health problems due to high salt and salt intake. Therefore, in order to develop a low salt fermented oyster chopped salt to reduce the salt intake as much as possible in the manufacturing process of the oysters to have a good taste without strong salty taste was compared after preparing the sample. In addition, dehydration and flavor improvement were prevented through this acupuncture process, and it was confirmed that oyster shape was maintained during the preservation period by preventing the completion.

Oysters were salted 5% and 4% lactic acid bacteria (Weissella kimchii YS29 andLeuconostoc mesenteroidesMixed culture broth) was added and seasoned according to the basic formulation. The types of sugars used in the experiments were domestic malted starch syrup, reduced starch digested product of Matsutani Chemical, Japan, and sorbitol. The samples prepared by acupuncture with each sugar were compared with salinity and control without acupuncture, and sensory evaluation was carried out to see if they affected flavor production during acupuncture (Table 6).

Comparison of Salinity and Sensory Properties of Low Salt Fermented Oysters by Different Acupuncture Types sample Salinity (w / w%) Sensuality  O-310 (Control) 4.34 3.9  O-320 (Reduced Starch Digest Digestion) 2.05 4.6  O-330 (malted malt syrup) 2.17 3.7  O-340 (Sorbitol Acupuncture) 2.08 3.1

As shown in Table 6, it can be seen that the salinity of the salted oyster salt is significantly lower than the control. Samples immersed in the reduced starch decomposition products had the lowest salinity and the best in terms of organoleptic aspects.

Figure 5 shows the water separation% according to the sugar acupuncture, O-2400 was agglomerated with 8% reduced starch decomposition products and immersed in a phosphate solution, the sample was aerated with 8% reduced starch decomposition products as O-2500. Sample O-2200 is the same as the sample used for the above phosphate immersion test. As a result of comparing immersion samples with phosphate immersion and control products without any immersion, and% of water separation, the experimental group (O-2400) with only acupuncture had a slightly diminished effect compared to the commercial product, and immersed in phosphate solution. The experimental group (O-2500) that had acupuncture after making a difference showed a marked difference.

3) Starch Addition Experiment

Seasoning Oysters prevent quality deterioration such as syneresis, shrinkage, flavor degradation, discoloration, etc., which are common during cold distribution of oyster salted fish, and help to increase lactic acid bacteria during fermentation. To prepare oyster salt, α-starch (Matsudani Chemical Co., Japan) was added to examine the effect. Sample oysters were based on phosphate immersion and sugar acupuncture 8%, and α-starch was added 3.0% and 4.0% (w / w) for each experimental group for the entire formulation. Weissella kimchii YS29 and Leuconostoc 4% of the mixed culture solution of mesenteroides was added and fermentation was carried out at 15 ° C. for 3, 6 and 9 days, and the water separation% (FIG. 6a) and the number of lactic acid bacteria viable cells (FIG. 6b) were measured and compared.

O-2800 was prepared without the addition of lactic acid bacteria by washing with oysters with a salt concentration of 5% and adding 3% of α-starch, and compared the control with the most preferred product among commercial products. Experimental results showed that O-2600 and O-2700 supplemented with 3% and 4% α-starch, respectively, were more resistant to water separation than those of the control. The synergistic effect was larger than that in the case of implementation (FIG. 6A).

Figure 6b is a measure of the number of lactic acid bacteria bacteria of seasoning oyster salt by adding starch, lactic acid bacteria of the experimental group (O-2700) fermented by immersion after phosphate immersion and adding 4% α-starch based on the previous experiments 7.6 log cfu / ml after 6 days of fermentation, which was twice as much as 7.4 log cfu / ml of lactic acid bacteria of O-2900 fermented without addition of α-starch. After 6 days of O-2000 without adding lactic acid bacteria and no pretreatment, the number of lactic acid bacteria was 4.5 log cfu / ml, and the control product did not detect lactic acid bacteria. It seems to be. Therefore, the addition of α-starch is thought to have a significant effect on the growth of lactic acid bacteria in seasoned oyster.

4. Effect of Kimchi-derived Lactic Acid Bacteria on Quality Improvement of Seasoned Oysters

Weissella proved to be the most suitable for fermentation of seasoned oysters, as identified in '2-1) Selection of Lactic Acid Bacteria'. kimchii YS29 and Leuconostoc The effects of the mixture of mesenteroides on the quality improvement of seasoned oyster salted fish, ie general bacteria inhibition, sensory improvement and physical properties, were investigated.

According to the previous test results, seasoned oyster salt (O-2700) prepared by adding 5% salt concentration, immersion in 4% polymerized phosphate solution for 5 minutes, 8% reduced starch digested sugar and 4% α-starch was added at 15 ℃. PH, general bacterial count, volatile basic nitrogen (VBN), and functionalities were measured while fermentation was carried out for 9 days at 3 days intervals.

1) pH change by fermentation

As can be seen in Figure 7a, the pH of the salted, drunken seasoned control and commercially preferred products increased the alkalinity, even in the experimental group (O-2700) fermented with the addition of lactic acid bacteria as the time passes alkaline There was a tendency to increase, but the increase was lower than that of other samples. This is believed to be due to the increase in lactic acid by lactic acid bacteria fermentation. This moderate increase in lactic acid gives the seasoning oysters a refreshing feel and can increase sensory.

2) ability to suppress general bacteria by fermentation

As shown in FIG. 7B, the experimental group to which lactic acid bacteria were added (O-2700) decreased as the number of lactic acid bacteria increased as the fermentation period elapsed. The control and commercial products without the addition of lactic acid bacteria showed a tendency to increase slowly, and in the case of yeast, it decreased initially and then increased. In particular, basophilic yeast began to appear after 3 days in the case of addition of lactic acid bacteria (data not shown). As shown in the above results, in the experimental group to which lactic acid bacteria were added, natural antibiotics produced by lactic acid bacteria, that is, bacteriocin, were considered to have contributed to general bacterial inhibition.

Variation of VBN (Volatile Basic Nitrogen) Contents in Seasoned Oysters

VBN, which is an indicator of quality freshness of salted seafood products, was measured during fermentation period to examine the effect of selecting proper fermentation period and maintaining freshness by adding lactic acid bacteria. As shown in FIG. 7c, the experimental group (O-2700) to which lactic acid bacteria were added had a relatively low VBN content as compared to the control and commercially available products, thereby maintaining a relatively good freshness. The control group without lactic acid bacteria approached the limit of 35 mg% after 9 days and 37 mg% of the commercial product. From the VBN level, it was judged that it is appropriate that the fermentation period of Lactic acid bacteria added fermentation period should not exceed 6 days.

4) Sensory Changes by Fermentation

In order to select an appropriate fermentation period, the functional change of the fermentation period along with VBN was examined, and the result is shown in FIG. 7D. The functionalities of the experimental groups added with lactic acid bacteria were remarkably improved, while the control and commercial products showed a tendency to decrease in functionality after 3 days due to the proliferation of decaying bacteria. Functionality of the lactic acid bacteria added experimental group begins to fall after 3 days after fermentation, so the optimal fermentation period is estimated to be about 6 days in view of the functional and general bacterium suppression ability (see FIG. 7b). The control and commercial products are seasoned without fermentation and frozen (-5 ℃ ~ -10 ℃), so it may be reasonable to compare them with the sensory characteristics of the initial fermentation test.

When the functionalities of the lactic acid bacteria added experimental groups were compared with those of conventional seasoning oysters (control, commercially available products),

① Change of color: The dark red color of the existing seasoning products changes to bright bright red, which improves the sensuality.

② Enhancement of Flavor and Taste: Existing products give a thick taste of seasoning and have a vivid taste as the seal passes, whereas when fermented with lactic acid bacteria, fishy smell is reduced due to the anti-corruption effect and gives a ripe flavor and refreshing taste of Kimchi. box.

③ Improved texture: Existing products tend to dilate as the seal passes and the thickness of the eggs tends to decrease. However, fermented products have a strong oyster texture by showing the effect of salting and sugar dropping and the effect of water separation when lactic acid bacteria are added.

④ Low salting and increase of preservation of seasoned oyster salt: The salt concentration of existing products is around 5%, and when the salinity of the final product is measured, it has a high salt content of 3-4%. The salt concentration used in the fermented seasoned squid salted with lactic acid bacteria was 5%, and the salt content of the final product was 2-3%, which drastically lowered the salt content compared to the existing product. In addition, as shown in the test results of "4-2) Fermentation ability of general bacteria, 4-3) VBN change of seasoning oyster salt, the experimental group with low salt lactic acid bacteria improved remarkably than the existing products of high salt. It can be said that this experiment suggests much.

5. Effect of Adding Preservatives

15 ℃ by adding 0.8% of natural preservative polylysine (Shinseung Hi-Chem Co., Ltd.) and vitamin B1 derivative (Thiamine lauryl sulfate, Cheminex Co., Ltd.) After 6 days of storage, the effect on quality was examined. The content added to each sample is shown in Table 7. In Table 7, the basic formulation was the formulation B of Table 1, and the lactic acid bacteria culture medium was Weissella kimchii YS29 and Leuconostoc. It is a 1: 1 mixture of mesenteroides .

The test group added with vitamin B1 derivatives had about three times more final lactic acid bacteria than the experimental group added with polylysine. Polylysine slightly inhibited the growth of lactic acid bacteria, whereas vitamin B1 derivatives had no effect on the growth of lactic acid bacteria and effectively inhibited the growth of mold and yeast (data not shown). Therefore, it is preferable to use 0.5% of the vitamin B1 derivative when preparing low-salt fermented oysters.

Change of Lactic Acid Bacteria by Addition of Preservatives division Control O-310 O-320 O-330 O-340 process Basic formulation Basic formulation
Lactobacillus culture solution 4.0%
α starch 4.0% Basic formulation
Lactobacillus culture solution 4.0%
α starch 4.0%
Vitamin B1 derivative 0.5% Basic formulation
Lactobacillus culture solution 4.0%
α starch 4.0%
Vitamin B1 derivative 0.1% Basic formulation
Lactobacillus culture solution 4.0%
α starch 4.0%
Polylysine 0.8% Lactobacillus 2.0 x 10 ⁵ 1.8 x 10 ⁷ 1.9 x 10 ⁷ 1.7 x 10 ⁷ 5.7 x 10 ⁶

6. Conservation Experiment

Lactic acid to basic formulation (Weissella kimchii YS29 and Leuconostoc 1: 1 mixture of mesenteroides ) 4.0%, 4.0% α-starch and 0.5% of vitamin B1 derivatives are added uniformly to 100g each in a plastic sealed container and fermented at 15 ℃ for 6 days, and then at 0 ℃ and -5 ℃. Samples were taken at weekly intervals for a total of one month, and the results of volatile basic nitrogen production (VBN) were measured. The VBN limit for fresh quality was stabilized for 8 weeks at 0 ° C and 10 weeks at -5 ° C, while the increase in VBN value was relatively narrow and stable for 10 weeks at 0 ° C. .

conclusion

To prepare a hygienic and sensory low-salt fermented oyster, 5% salted oysters were added with sugar and phosphate dipping processes and lactic acid bacteria and preservatives were added. The salt concentration of the first acupuncture was significantly lower than that of the control. Especially, when the salt was prepared by immersion after phosphate, the salinity was lower than that of only the acupuncture. As a result, it was found that it is effective in reducing salinity by adding phosphate dipping and sugar dipping process. In addition, the reduced starch decomposition product of sugar used in sugar acupuncture showed the greatest effect on reducing salinity and was also excellent in terms of organoleptic. In addition, the addition of lactic acid bacteria to improve the flavor of oysters and to reduce rot significantly reduced the number of rot producing bacteria, which was superior in the sensory aspect compared to the control. The higher the content of α-starch, the lower the water separation rate of the oysters. In the case of oysters, the preferred starch content was 4.0% (w / w). Starch is expected to be high because of high starch content, but seasoned oysters have less starch due to the unique taste of oysters. Preservatives must be added to inhibit the growth of harmful microorganisms when salty salts are less than 8%. Seasoned squid salted fish was prepared by adding lactic acid bacteria in this study. Check if there is. Vitamin B1 derivatives (Thiamine lauryl sulfate) in the natural preservatives did not affect the growth of lactic acid bacteria, it was determined that the use of about 0.5% in the experimental results effectively inhibit the growth of mold and yeast. When the VBN limit was set to 35 mg% as a freshness indicator during the shelf life, it was stable for 8 weeks at 0 ° C, but the VBN value was maintained at less than 35 mg% for 10 weeks at -5 ° C. After fermentation at 15 ℃ for 6 days, frozen storage will not affect the quality for about 8 ~ 10 weeks.

This study was conducted to develop low-fermented fermented oysters with good hygienic quality as well as sensory products by maintaining lactic acid bacteria, maintaining a firm texture and reducing salt intake, and immersion, phosphate dipping and α-starch 4%. Addition, 0.5% of the vitamin B1 derivative was preferably added. Therefore, 5% salted oysters were immersed in 4% phosphate solution for 5 minutes, then immersed in reduced starch digested water, and then immersed for a certain period of time, then mixed with seasoning mix, 4% lactic acid bacteria, 4% starch, and 0.5% vitamin B1 derivatives. After successfully fermenting for 6 days, the company succeeded in establishing a hygienic, safe and flavorful low-salt fermented oyster.

Having described the specific part of the present invention in detail, it is apparent to those skilled in the art that the specific technology is merely a preferred embodiment, and the scope of the present invention is not limited thereto. Thus, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

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Figure 1 is a plate culture result for analyzing the number of lactic acid bacteria and other common bacteria of commercial seasoning oyster salt (A) and oyster salt (not lactic acid bacteria) prepared by the inventors.

2 is Leuconostoc Mesenteroides ) plate culture results for analyzing the number of bacteria of lactic acid bacteria (panel A) and other common bacteria (panel B) in fermented oyster salt prepared by inoculation.

Sela Wei Kimchi children (Weissella kimchii) of Figure 3a relish Pickled oysters according to the fermentation temperature and flow Kono Stock mesen teroyi Death (Leuconostoc mesenteroides ) is a graph showing the degree of proliferation.

Figure 3b is a graph showing the change in the sensory effect of fermentation temperature in the seasoning oysters of the present invention prepared by inoculating Weissella kimchii and Leuconostoc mesenteroides .

Figure 4 is a graph showing the change in water separation% according to the phosphate immersion time in seasoning oyster salt of the present invention. “Competitor's” is a commercial seasoning.

Figure 5 is a graph showing the change in water separation% according to the agitation time in seasoning oyster salt of the present invention.

Figure 6a is a graph showing the change in water separation% according to the addition of starch in the seasoning oyster salt of the present invention.

Figure 6b is a graph showing the change in the number of lactic acid bacteria according to the starch added in seasoning oyster salt of the present invention.

Figure 7a is a graph showing the pH change with the fermentation time in seasoning oyster salt of the present invention.

Figure 7b is a graph showing the change in the number of general bacteria except lactic acid bacteria with the fermentation time in seasoning oyster salt of the present invention.

Figure 7c is a graph showing the change in the VEN value with the fermentation time in seasoning oyster salt of the present invention.

Figure 7d is a graph showing the change in the sensory score with the fermentation time in seasoning oyster salt of the present invention.

8 is a graph showing a change in the VEN value according to the storage temperature and fermentation time in seasoning oyster chopped fish of the present invention.

<110> HWANG, IN GI <120> Methods for Preparing Low-Salt Fermented Fish and Shellfish          Jeotkal <160> 1 <170> KopatentIn 1.71 <210> 1 <211> 851 <212> DNA <213> Weissella kimchii YS29 <400> 1 gggcctcggg gctatctgca gtcgacgctt tgtggttcaa ctgattagaa gagcttgctc 60 agatatgacg atggacattg caaagagtgg cgaacgggtg agtaacacgt gggaaaccta 120 cctcttagca ggggataaca tttggaaaca gatgctaata ccgtataaca atagcaaccg 180 catggttgct acttaaaaga tggttctgct atcactaaga gatggtcccg cggtgcatta 240 gttagttggt gaggtaatgg ctcaccaaga cgatgatgca tagccgagtt gagagactga 300 tcggccacaa tgggactgag acacggccca tactcctacg ggaggcagca gtagggaatc 360 ttccacaatg ggcgaaagcc tgatggagca acgccgcgtg tgtgatgaag ggtttcggct 420 cgtaaaacac tgttgtaaga gaagaatgac attgagagta actgttcaat gtgtgacggt 480 atcttaccag aaaggaacgg ctaaatacgt gccagcagcc gcggtaatac gtatgttcca 540 agcgttatcc ggatttattg ggcgtaaagc gagcgcagac ggttatttaa gtctgaagtg 600 aaagccctca gctcaactga ggaattgctt tggaaactgg atgacttgag tgcagtagag 660 gaaagtggaa ctccatgtgt agcggtgaaa tgcgtagata tatggaagaa caccagtggc 720 gaaggcggct ttctggactg taactgacgt tgaggctcga aagtgtgggt agcaaacagg 780 attagatacc ctggtagtcc acaccgtaaa cgatgagtgc taggtgtttg agggtttccg 840 ccttaaatgc c 851  

Claims (23)

Process for preparing low salt fermented seafood salted seafood comprising the following steps: (a) drawing salted fish and shellfish; (b) inoculating lactic acid bacteria to the aquatic seafood; And (c) fermenting the shellfish inoculated with the lactic acid bacteria. The method of claim 1, wherein the sugar needle is a hydrogenated starch hydrolyzate, maltose, sorbitol, sucrose, glucose, fructose, xylitol, erythritol, paratinose, mannitol, maltodextrin or honey characterized in that the method. 3. The method according to claim 2, wherein the sugar needle is carried out using hydrogenated starch hydrolyzate. The method of claim 1, wherein the lactic acid bacteria are characterized in that the lactic acid bacteria isolated from kimchi. The method of claim 4 wherein the lactic acid bacteria isolated from the kimchi way Cellar (Weissella) in Kimchi lactic acid bacteria, Lactobacillus bacteria (Lactobacillus) in Kimchi lactic acid bacteria, acids konoseu Messenger (Leuconostoc) in Kimchi lactic acid bacteria or, characterized in that its mixed Kimchi lactic acid bacteria Way. The method of claim 5, whereinWeissella(Weissella) Kimchi LactobacillusWeissella Kimchi Eye(Weissella kimchii),Weissella Corensis(Weissella koreensi),Weissella Chania(Weissella hanii),Weissella Soli(Weissella soli) orWeissella Konfusa(Weissella confusa). The method of claim 5, whereinLactobacillus(Lactobacillus) Kimchi LactobacillusLactococcus Lactis(Lactococcus lactis), Lactobacillus Planta Room(Lactobacillus plantarum),Lactobacillus Kazei(Lactobacillus casei) orLactobacillus Bulgaricus(Lactobacillus bulgaricus),Lactobacillus Brevis(Lactobacillus brevis),Lactobacillus Ashdophyllus(Lactobacillus acidophilus),Lactobacillus Kimchi Eye(Lactobacillus kimchii) orLactobacillus Paraplanta Room(Lactobacillus paraplantarum). The method of claim 5, whereinLeukonostock(Leuconostoc) Kimchi LactobacillusLeukonostock Mecentteroides(Leuconostoc mesenteroides),Leukonostock Citrium(Leuconostoc citreum),Leukonostock lactis(Leuconostoc lactis),Leukonostock Argentinum(Leuconostoc argentinum),Leukonostock Carnosum(Leuconostoc carnosum),Leukonostock Jelly Doom(Leuconostoc gellidum),Leukono Stock Kimchi I(Leuconostoc kimchii),Due to leukonostock(Leuconostoc inhae) orRyukonostock Kashikomitumum(Leuconostoc gasicomitatum). According to claim 1, wherein the lactic acid bacteriaWeissella Kimchi Eye(Weissella kimchii),Leukonostock Mecentteroides(Leuconostoc mesenteroides) Or a mixed lactic acid bacterium thereof. The method of claim 1, wherein the seafood is oysters, scallops, abalones, conch shells, shellfish, sea urchins, squids, mollusks, octopus, pods, anchovies, shrimps, spicy cod roe, snails, gills, or yellowstone fish. The method of claim 10, wherein the shellfish is a shellfish seafood selected from the group consisting of oysters, scallops, abalone, seashells, shellfish and sea urchins. 12. The method of claim 11, wherein the fish and shellfish are oysters. The method of claim 1, wherein the method further comprises phosphate dipping of the salted fish and shellfish prior to step (b). The method of claim 1 wherein step (c) is carried out in the presence of α-starch. The method of claim 1, wherein step (c) is carried out in the presence of polylysine or chiaminlauryl sulfate. The method of claim 1, wherein the fermentation is carried out at 8 ℃ -30 ℃. The method of claim 1 wherein the fermentation is carried out for 2-25 days. The method of claim 1, wherein the amount of lactic acid bacteria inoculated in the salted fish and shellfish is 1-5 wt% based on the salted fish and shellfish. The method of claim 1, wherein the salted fish and shellfish further comprises at least one raw material selected from the group consisting of malt syrup, salt, glycine, nucleic acid seasoning, red pepper powder, seasoning powder, paprika pigment, ginger, garlic and sesame. How to. Seafood and salt low fermentation salted seafood prepared by the method of any one of the preceding claims 1 to 19 containing lactic acid bacteria. 21. The seafood low salt fermented salted seafood according to claim 20, wherein the salted seafood fermented salted seafood has a NaCl content of 2.0-3.0 wt%. 21. The seafood low salt fermented salted seafood according to claim 20, wherein the seafood low salt fermented salted seafood is low salt fermented oyster. The Way Cellar separated from kimchi Kimchi children (Weissella kimchii ) YS29 strain (KFCC11449P).

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