KR20110130666A - The sauce for dried slice of sweet fish, the dried slice of sweet fish, and the manufacturing method of the dried slice of sweet fish - Google Patents
The sauce for dried slice of sweet fish, the dried slice of sweet fish, and the manufacturing method of the dried slice of sweet fish Download PDFInfo
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- KR20110130666A KR20110130666A KR1020100050127A KR20100050127A KR20110130666A KR 20110130666 A KR20110130666 A KR 20110130666A KR 1020100050127 A KR1020100050127 A KR 1020100050127A KR 20100050127 A KR20100050127 A KR 20100050127A KR 20110130666 A KR20110130666 A KR 20110130666A
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- sweetfish
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- sweet fish
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/76—Yeasts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
Description
본 발명은 은어포용 소스 등에 관한 것이다. 더욱 상세하게 본 발명은, 봉화군의 대표적인 특산물인 은어의 상품화를 통한 부가가치 향상과 은어 제품의 소비 촉진을 꾀하기 위하여 안출된 기술로서, 소비자의 기호와 관능 면에서 은어포에 적합한 소스와 그 소스가 도포된 은어포 및 그 은어포의 제조방법에 관한 것이다.
The present invention relates to a source for sweetfish. In more detail, the present invention is a technology designed to improve the added value through the commercialization of sweetfish, a representative specialty of the Bonghwa group, and to promote the consumption of sweetfish products. The present invention relates to a prepared sweetfish and a method of manufacturing the sweetfish.
은어(銀魚, sweet fish, Plecoglossus altivelis Temminck and Schlegel.)는 바다빙어목 바다 빙어과(혹은 청어목 연어아목 은어과라고도 함)에 속하는 민물고기이며, 한국, 일본, 타이완, 중국에 분포하는 1년생 양쪽 회유어이다.Sweetfish, Plecoglossus altivelis Temminck and Schlegel., Is a freshwater fish belonging to the sea smelt family (also known as the herring salmon smelt). It is a whisper.
은어는 물이 맑은 하천과 그 하구의 맑은 하천에서 서식하며 우리나라에서는 동해안과 남해안의 거의 모든 하천에서 서식하고 있는 어종이다. 맛이 담백하고 비린내가 나지 않으며 살에서 오이향 또는 수박향과 같은 독특한 향기를 가지기 때문에 여름철에 미식가들이 즐겨 찾는 고급어로 알려져 있다. 이 향기 성분은 은어 체내의 지방산이 산화효소계의 작용을 받아 생성된 저급 aldehydes 또는 alcohols이 주성분인 것으로 보고되어 있고, 은어의 품질은 이 향기 성분의 강도에 따라 크게 된다.Sweetfish live in the clear waters of the rivers and the estuaries, and in Korea, it is a species that lives in almost all the rivers of the east and south coasts. It is known as a gourmet favorite among summer gourmets because it has a light taste, does not smell fishy, and has a unique scent such as cucumber or watermelon flavor from flesh. It is reported that the lower aldehydes or alcohols produced by fatty acid in the sweetfish body under the action of oxidase system, and the quality of sweetfish is greatly increased depending on the strength of the sweetener.
우리나라의 천연산 은어의 생산량은 1992년 19 M/T 이었던 것이 무분별한 남획과 환경오염으로 1997년에는 5 M/T에 불과하였고, 양식산 은어의 생산량은 1992년에 4 M/T에 불과하였으나, 양식기술의 발달과 더불어 1997년에는 89 M/T으로 크게 증가였으며, 이러한 현상은 계속될 전망이다. 이러한 양식산 은어의 대부분이 일본, 대만 등으로 수출되고 있으나, 일본산에 비하여 향기의 강도가 약한 것으로 나타나 품질면의 수출경쟁력이 문제점으로 대두되고 있다.
The production of wild sweetfish in Korea was 19 M / T in 1992, but it was only 5 M / T in 1997 due to reckless overfishing and environmental pollution. The production of aquatic sweetfish was only 4 M / T in 1992. In 1997, with the development of technology, it increased significantly to 89 M / T, which is expected to continue. Most of these farmed sweetfish are exported to Japan, Taiwan, etc., but the strength of fragrance is weaker than that of Japanese, resulting in quality competitiveness.
한편, 최근 경제성장과 더불어 식생활의 고급화, 간편화를 지향하는 경향이 나타나면서 다양한 기능성 성분을 함유하고 있는 소재를 이용한 제품개발이 활발하게 진행되고 있다. 본 발명에서는 이러한 추세에 맞추는 동시에, 봉화군의 대표적인 특산물인 은어의 상품화를 통한 부가가치 향상과 은어 제품의 소비 촉진을 꾀하기 위하여 본 발명을 안출하게 되었다.On the other hand, with the recent economic growth, the trend toward high-quality, simplified dietary life has been actively developing products using materials containing various functional ingredients. In the present invention, the present invention has been devised in order to improve the added value and promote consumption of sweetfish products through commercialization of sweetfish, which is a representative specialty of Bonghwa group.
본 발명은 상기한 배경에서 안출된 것으로서, 본 발명의 목적은 독특한 향과 담백한 맛의 고급어종인 은어의 저장성과 기능성을 향상시킴으로써 은어의 상품화를 통한 부가가치 향상과 은어 제품의 소비 촉진을 꾀하는 데 있다.The present invention has been made in view of the above-mentioned background, and an object of the present invention is to improve the value-added through the commercialization of sweetfish and to promote the consumption of sweetfish products by improving the storage and functionality of sweetfish, which is a high-quality fish species with a unique aroma and light taste.
이를 위해 은어를 포로 활용하는 방안을 강구하였으며, 특히 은어포의 제품화를 위해 그에 적합한 은어포용 소스를 제공하고 이 소스를 통해 은어포의 상품성을 극대화하고자 하였다.
To this end, we have devised a plan to use sweetfish in captivity. In particular, we have tried to provide sweetfish catch sauce for the commercialization of sweetfish.
발명자들은 매실과 연잎, 인삼, 천궁, 당귀 등의 한방소재를 이용하여 소스를 개발하고 은어포의 시제품 개발에 응용하여 은어를 이용한 다양한 제품개발의 가능성을 제고하고자 하였다.
The inventors attempted to improve the possibility of developing various products using sweetfish by developing a source using herbal materials such as plum and lotus leaf, ginseng, Cheongung, and Angelica.
상기한 목적을 달성하기 위한 본 발명의 은어포 소스는,The sweetfish source of the present invention for achieving the above object,
설탕과 매실을 1 : 1 (g : g)로 혼합하여 2~3개월간 숙성시킨 매실엑기스와, 발효연잎 및 한방원료를 1 : 300~500 : 700~900 (L : g : g)의 비율로 혼합한 것을 특징으로 한다.Mixed with sugar and plum at 1: 1 (g: g), and then aged for 2 ~ 3 months, the extract of fermented plum, fermented lotus leaf and herbal raw materials at a ratio of 1: 300 ~ 500: 700 ~ 900 (L: g: g). It is characterized by mixing.
이때, 한방원료는 인삼, 천궁, 당귀 중 어느 하나의 분말인 것을 특징으로 한다. 한방원료는 특히 인삼의 분말인 것을 특징으로 한다.At this time, the herbal raw material is characterized in that the powder of any one of ginseng, cheongung, tangui. Herbal raw material is characterized in that the powder of ginseng in particular.
또한 본 발명의 은어포 소스는, 전체 은어포 소스 10L 기준으로 하여, 진간장 1L, 꿀 1L, 정종(주정) 1L, 다진 마늘 400g, 다진 생강 150g, 소금 40g, 후춧가루 20g, 설탕과 매실을 1:1로 혼합하여 2~3개월간 숙성시킨 매실엑기스 0.5L, 발효연잎 200g, 인삼 400g, 나머지 물로 구성되는 것을 특징으로 한다.In addition, the sweetfish poultry sauce of the present invention, based on 10L total sweetfish poultry sauce, 1L of soy sauce, 1L honey, 1L of jongjong (drink), minced garlic 400g, chopped ginger 150g, salt 40g, pepper powder 20g, sugar and plum 1: Mixture with 1 is characterized by consisting of 0.5L plum extract, fermented lotus leaf 200g, ginseng 400g, the remaining water aged for 2-3 months.
본 발명은 또한 상기 어느 하나의 소스가 도포된 은어포인 것을 특징으로 한다.The present invention is also characterized in that the sweetfish coated with any one of the above source.
본 발명은 또한, 은어를 세척하는 단계; 지느러미 및 내장 제거 단계; 포 뜨기 단계; 물 빼는 단계; 제1항 내지 제4항 중 어느 한 항의 소스로 2∼5℃의 온도하에서 5일간 침지하는 단계; 침지액 제거 단계; 천연목초액을 분무하는 단계; 50℃에서 12∼24시간 건조하는 단계; 건조 단계가 진행되는 동안 인삼, 천궁, 당귀 중 어느 하나를 물과 20:1(v/g)의 비율로 하여 열수추출한 추출액을 분무하는 단계; 45℃에서 24∼48시간 동안 숙성 건조하는 단계;로 이루어지는 은어포의 제조방법인 것을 특징으로 한다.
The invention also comprises the steps of washing the sweetfish; Fin and viscera removal steps; Flotation step; Draining water; 5 days of immersion in a source of any one of claims 1 to 4 at a temperature of 2-5 ℃; Dipping solution removal step; Spraying natural wood vinegar; Drying at 50 ° C. for 12 to 24 hours; Spraying the hot-water extracted extract by using any one of ginseng, cheonggung, and tangsu as water and a ratio of 20: 1 (v / g) during the drying step; It is characterized in that the production method of sweetfish vesicles; the step of aging drying at 45 ℃ for 24 to 48 hours.
본 발명자들이 본 발명을 안출함에 있어서 주목한 매실은 기능성 성분을 함유한 한방소재로 장미과(Rosaceae)에 속하는 매화나무(P. mume Sieb. et Zucc)의 과실이다. 매실에 관한 연구로는 혈중 유산농도 및 혈청지질에 미치는 영향, 간장 장애 및 당뇨병에 미치는 영향, 식중독 유발세균의 증식에 미치는 영향 등이 보고되었고 매실추출물의 항산화력 탐색 및 항산화 활성물질에 관한 연구도 된 바 있다. 또한 citric acid와 tartaric acid 같은 유기산과 무기질이 많아 체내의 위액 분비를 촉진시켜 식욕을 돋우어 주고 간장활동을 황성하게 하여 피로를 풀어주는 효능이 있다.The plums noted by the inventors of the present invention are the fruit of P. mume Sieb. Et Zucc belonging to the Rosaceae as a herbal material containing a functional ingredient. Studies on plums have been reported on the effects of serum lactic acid concentrations and serum lipids, effects on hepatic disorders and diabetes mellitus, and on the growth of food poisoning-inducing bacteria. It has been. In addition, there are many organic acids and minerals such as citric acid and tartaric acid, which stimulates the secretion of gastric juice in the body, which stimulates appetite and stimulates liver activity to relieve fatigue.
연(Nelumbo nucifera)은 수련과의 다년생 수초로 연의 잎, 열매, 뿌리의 모든 부분이 식용 가능하다. 연잎은 하엽(荷葉)이라 하며 roemerine, nomuciferine, nuciferine 등과 같은 알카로이드 성분을 함유하고 있어 진정작용과 해열작용이 있으며 당뇨, 고지혈증에 효과가 있는 것으로 알려져 있다. 또한 인슐린 작용 및 분비에 미치는 영향, 고지방식이를 먹인 흰쥐의 지질 농도에 미치는 영향, 연잎 추출물의 항산화 및 항균 효과에 관해서 보고된 바 있다.The lotus ( Nelumbo nucifera ) is a perennial herb of the water lily family, and all parts of the lotus leaf, fruit and root are edible. The lotus leaf is called the lower lobe and contains alkaloids such as roemerine, nomuciferine and nuciferine, so it has a calming and antipyretic effect and is known to be effective for diabetes and hyperlipidemia. In addition, the effects on insulin action and secretion, the effect on the lipid concentration of rats fed high fat diet, the antioxidant and antimicrobial effects of lotus leaf extract have been reported.
인삼(인삼, Panax ginseng C.A. Meyer)은 두릅나무와 인삼속에 속하는 다년생 초본류로 많은 아시아 국가들에서 전통의약품으로 사용되어져 왔으며, 최근에는 세계적으로 널리 사용되고 있는 대표적인 약용식물 중에 하나이다. 인삼에는 다양한 생리활성 물질이 존재하는데 그 중 주요한 활성성분중의 하나로 진세노사이드가 알려져 있으며, 이미 항암, 항당뇨, 항산화, 위손상 보호 그리고 신생혈관생성과 같은 유용활성이 보고된 바 있다.Ginseng (Ginseng, Panax ginseng CA Meyer) is a perennial herb belonging to the genus Elm and Ginseng. It has been used as a traditional medicine in many Asian countries and is one of the representative medicinal plants widely used in the world recently. Ginseng has a variety of physiologically active substances, one of the main active ingredients ginsenosides are known, and has already been reported useful activities such as anti-cancer, anti-diabetic, antioxidant, gastric damage protection and angiogenesis.
천궁(Cnidium officinale Makino)은 미나리과에 속하는 다년생초본으로 뿌리는 진경작용, 혈압강하작용, 혈관확장작용, 항균작용, 항진균작용, 그리고 비타민 E 결핍증 치료 등의 약리작용이 있고, 보혈, 진정, 진통의 효과가 뛰어난 것으로 전해지고 있다. 약리활성 관련하여 antiangiogenic activity와 항산화활성, 뇌질환 관련 효능, 소염진통작용 등이 보고되었고, 천궁 뿌리의 chloroform 추출물이 Penicillium, Alternaria, Fusarium 등의 식물병원성 곰팡이에 대한 항진균활성이 있으며, 항진균활성은 천궁에서 분리한 ligustilide 성분에 의한 것으로 보고되었다. Cnidium officinale Makino is a perennial herb belonging to the family Apiaceae, which has pharmacological effects such as rooting, blood pressure lowering, vasodilation, antibacterial, antifungal, and vitamin E deficiency treatment. The effect is said to be excellent. In relation to pharmacological activity, antiangiogenic activity, antioxidant activity, brain disease related efficacy, anti-inflammatory analgesic effect, etc., and chloroform extracts from the roots of the uterus were antifungal activity against phytopathogenic fungi such as Penicillium, Alternaria and Fusarium . It has been reported to be due to ligustilide component isolated from.
참당귀(Angelica gigas Nakai)는 주로 그 뿌리를 약재로 사용하는데 이를 당귀라 하며, 예부터 진정, 진총, 빈혈 및 월경통, 냉대하증 등의 부인과 질환에 보혈청혈요약으로 여성들에게 특히 유효한 약재로 알려져 있다. 당귀의 어린 싹은 항생, 항균, 항응고, 항암, 구충 등의 작용을 하는 약리 성분의 쿠마린이 들어 있다.
Angelica gigas Nakai is mainly used for its roots as a medicinal herb, which is known as a medicine that is especially effective for women as a blood serum summary for gynecological diseases such as sedation, sputum, anemia and dysmenorrhea and hypothermia. . The young shoots of tangui contain pharmacological coumarins that act as antibiotics, antibacterial, anticoagulant, anticancer, antiparasitic.
상기한 구성의 본 발명에 따르면, 소비자의 기호나 관능에 맞는 은어포를 제공할 수 있으므로, 은어대중화를 통한 소비확산을 통한 주민소득증대 및 지역경제 활성화에 기여할 수 있다.
According to the present invention of the above configuration, can be provided for the sweetfish suits according to the preferences and sensuality of the consumer, it can contribute to the increase of resident income through the spread of consumption through popularization of sweetfish.
이하, 본 발명을 실시예와 함께 상세히 설명한다.
Hereinafter, the present invention will be described in detail with examples.
Ⅰ. 실험 재료 및 방법Ⅰ. Materials and Methods
제1절 실험재료 및 은어포 제조Section 1 Preparation of Experimental Materials and Sweetfish
(1) 실험재료(1) Experimental material
봉화지역에서 양식한 은어를 구입하여 은어포 제조에 사용하였고, 소스 제조에 사용된 한방재료는 대구 약령시에서 구입하여 사용하였다.
The sweetfish cultured in Bonghwa area was purchased and used for the manufacture of sweetfish. The herbal ingredients used for sauce production were purchased from Daegu Yangnyeongsi.
(2) 은어포 제조를 위한 침지소스 준비(2) Preparation of immersion sauce for production of sweetfish
은어포를 제조하기 위해서 침지소스 전체 10.00 L를 기준으로 하여 구성되는 조성분은 Table 1과 같다. 상기의 원료를 구성비에 맞추어 혼합하였다. 발효연잎 추출물은 물 2,00L에 발효연잎 200 g으로 하여 열수 추출한 후 그 얻은 액상 성분을 모두 넣었다. 이때 발효연잎은, 생 연잎을 세척, 음건한 다음 5분간 찌는 과정을 거친 후, 찐 연잎에 발효용 종균(Bacillus subtilis, KCCM 12027, 한국미생물보존센터)을 접종하여 37℃에서 2일간 발효하고, 2회에 걸쳐 찜, 건조, 비빔 증제과정을 거친 후 90℃에서 3분간 볶는 과정을 거친 뒤, 80℃에서 30분 건조한 것을 사용하였다.Table 1 shows the composition of 10.00 L of immersion sauce for the production of sweetfish. Said raw material was mixed according to a composition ratio. The fermented lotus leaf extract was extracted with hot water as 200 g of fermented lotus leaf in 2,00 L of water, and then added all the obtained liquid components. At this time, the fermented lotus leaf is washed, dried and steamed for 5 minutes, and then inoculated with steamed lotus leaves for fermentation (Bacillus subtilis, KCCM 12027, Korea Microorganism Conservation Center) and fermented at 37 ° C for 2 days. After two times of steaming, drying, bibim thickening process and then roasting for 3 minutes at 90 ℃, was used for 30 minutes dried at 80 ℃.
매실엑기스는 설탕과 매실을 1:1 중량비로 혼합하여 2~3개월간 숙성시킨 엑기스를 사용하였다. 한방원료는 인삼, 천궁, 당귀를 혼합 혹은 개별로 사용할 수 있으며 본 실시예에서의 한방소스는 인삼 분말을 원료로 하였다.
Plum extract was used to extract sugar and plum in a 1: 1 weight ratio and aged for 2-3 months. Herbal raw materials may be mixed or individually used ginseng, cheongung, and Angelica. The herbal source in this embodiment was made from ginseng powder.
(3) 분무용 한방엑기스 준비 (3) Preparation of herbal extracts for spraying
한방엑기스는 다양하게 선택할 수 있으며, 본 연구에서는 인삼, 천궁, 당귀 등을 한방 은어포 제조에 사용하였다. 분무용 한방엑기스는 한방은어포의 맛 기능성 등 한방적특성을 강화하기 위해서 건조와 숙성공정 과정에 2시간 간격으로 3회 정도 분무하였다. 한방원료는 열수추출액(20:1, v/g)을 사용하였다.
Herbal extracts can be variously selected. In this study, ginseng, Cheongung, and Angelica were used for the preparation of oriental sweetfish. The herbal extracts for spraying were sprayed three times at 2 hour intervals during the drying and aging process to enhance the herbal properties such as the taste and functionality of the herbal silver fish. Herbal ingredients were used as hot water extract (20: 1, v / g).
(4) 은어포 제조방법 (4) production method of sweetfish
봉화 은어포 제조방법은 다음 공정과 같다(Fig. 1). 즉, 신선한 은어 세척 및 선정 - 지느러미 및 내장 제거 - 포뜨기 - 물빼기 - 침지용기에 손질한 은어 쌓기 - 침지액으로 침지(5일, 2∼5℃) - 침지액제거 - 건조판에 깔기 - 천연목초액 분무 - 건조(50℃, 12∼24시간) - 한방엑기스 분무(건조 중에 1시간 간격으로 3회) - 숙성건조(45℃, 24∼48시간) - 완료 - 포장 순으로 하여 제조하였다. 은어를 손질하는 데 있어서 침지 전까지는 얼음물 상태에서 작업한다. 은어는 육질이 아주 연하고 열변성이 잘 일어나기 때문에 침지 전까지는 얼음물 상태에서 성능이 우수한 회칼을 이용할 때 단번에 절단할 수 있을 때 육질을 원상태로 유지하면서, 외형상태도 양호한 육포를 만들 수 있다.The manufacturing method of beacon sweetfish is as follows (Fig. 1). That is, clean and clean fresh sweetfish-Remove fins and intestines-Potting-Drain water-Stacking sweetfish in dipping container-Dipping with dipping solution (2 ~ 5 ℃)-Dipping solution-Placing on dry plate- Natural wood vinegar spray-drying (50 ℃, 12 to 24 hours)-herbal extract spray (three times at 1 hour intervals during drying)-aging drying (45 ℃, 24 to 48 hours)-completed-packaging in order. In grooming sweetfish, work in ice water until immersion. Sweetfish is very tender and thermally deformed, so it is possible to make meat in good shape while maintaining its original quality when it can be cut at once when using high-performance fine knives in ice water until immersion.
상기 Table 1로 조성된 은어포 제조용 한방소스 침지액으로 침지할 때 온도는 2∼5℃ 상태로 유지할 때 육질이 탄력을 유지하고, 비린내를 방지할 수 있다. 침지기간은 5일 정도로 하였을 때 소스가 내부를 침투되었음을 확인할 수 있었다.When immersed in the herbal sauce immersion liquid prepared for sweetfish prepared in Table 1 when the temperature is maintained at 2 ~ 5 ℃ state can maintain the elasticity, to prevent fishy. When the immersion period was about 5 days, it was confirmed that the source penetrated the inside.
은어포를 만들기 위해서 가장 중요한 공정인 건조공정 동안 생성되는 비린내를 제거하기 위해서 목초액을 5∼10배 희석하여 건조 초기에 1회 분무하였다. 이때 목초액은 식약청 제조허가 품목인 목초액 천연식품첨가물로서 참나무목초액을 사용하였다.To remove fishy smells generated during the drying process, the most important process for making sweetfish, wood vinegar was diluted 5 to 10 times and sprayed once at the beginning of drying. At this time, wood vinegar was used as oak vinegar as a natural food additive of wood vinegar which is a licensed product of KFDA.
한방엑기스는 한방적특성을 더욱 강화하기 위해서 건조공정 과정에 2시간 간격으로 3회 정도 분무하였다. 숙성건조 단계에서는 45℃ 이하에서 진행함으로써 갈변과 지방의 산화억제를 고려하고, 건조의 정도는 소비자의 기호도를 고려해서 결정할 수 있겠다.
The herbal extracts were sprayed three times at 2 hour intervals during the drying process to further enhance the herbal properties. In the aging and drying step, the oxidation inhibition of browning and fat may be considered by proceeding below 45 ° C, and the degree of drying may be determined in consideration of consumer's preference.
FigFig
. 1. 소스가 . 1. The source
도포된Applied
은어포의Sweetfish
제조과정( Manufacturing process
ProcessingProcessing
methodmethod
ofof
SweetfishSweetfish
byby
oriental oriental
herbalherbal
saucesauce
))
제2절 관능검사Section 2 sensory test
관능검사에 선정된 관능요원으로는 충분한 훈련을 거쳐 품질의 차이를 식별할 수 있는 능력이 갖추어진 대학생 10명을 선발하여 실시하였다. 시료의 번호에서 선입견을 없애기 위해 세 자리 숫자의 난수표 번호 방식을 이용하였다. 평가항목은 색(Color), 향(Flavor), 향(Flavor), 맛(Taste), 뒷맛(After taste), 전체적인 기호도(Overall acceptability)를 5점법으로 하여 기호도 검사를 실시하였으며 관능검사 항목에 대해(매우 나쁘다 : 1점, 조금 나쁘다 : 2점, 보통이다 : 3점, 조금 좋다 : 4점, 매우 좋다 : 5점) 평가하였다.
The sensory personnel selected for the sensory test were selected from 10 college students who were sufficiently trained and able to identify differences in quality. To eliminate prejudice from the sample number, a three-digit random number numbering method was used. The evaluation items were color score, color, flavor, flavor, taste, after taste, and overall acceptability as 5 point method. (Very bad: 1 point, a little bad: 2 points, normal: 3 points, a little good: 4 points, very good: 5 points)
제3절 성분분석Section 3 ingredient analysis
(1) 수분정량(1) water content
각 시료를 일정하게 취하여 상압건조법에 따라 측정하였다. 즉 칭량병의 항량을 먼저 구한 후 시료를 넣고, 105℃의 드라이 오븐에서 2∼3시간 가열 후 데시케이트에서 30분 방냉 후 칭량병의 무게를 측정하였다. 처음 측정한 것과의 오차가 0.2 mg 이내이면 항량에 도달한 것으로 하였다.
Each sample was taken constantly and measured by the atmospheric pressure drying method. In other words, after determining the weight of the weighing bottle first, the sample was placed, and after heating for 2 to 3 hours in a dry oven at 105 ° C, the weight of the weighing bottle was measured after cooling for 30 minutes in a desiccator. When the error with the first measurement was within 0.2 mg, it was assumed that the constant amount was reached.
(2) 조회분 정량(2) Quantity of inquiry
회분은 AOAC에 준하여 직접 회화법으로 항량을 알고 있는 도가니에 일정량의 시료를 취하여 550∼600℃의 회화로에서 5∼6시간 회화하고 데시케이터에서 일정 시간 방냉하여 항량을 구하여 회화 전후의 항량차로서 조회분량을 산출하였다.
Ash content is a crucible that knows the quantity by direct painting method in accordance with AOAC, and a certain amount of sample is taken and sintered for 5 to 6 hours in a 550-600 ° C incineration furnace. The inquiry amount was calculated as.
(3) 조지방 정량(3) Crude fat quantification
Soxhlet법으로 측정하였다. 즉 시료 1 g을 원통여과지에 넣고, 시료 위를 탈지면으로 막고서 추출관 속에 넣어 수기 속에 에테르를 채운 후 60℃ 수욕상에서 8∼16 시간 동안 추출하고서 수기 속의 에테르를 날려 보내고 지방의 무게를 측정하였다.
It was measured by Soxhlet method. That is, 1 g of the sample was placed in a cylindrical filter paper, and the surface of the sample was covered with cotton wool, and it was put in an extraction tube, filled with ether in water, extracted for 8 to 16 hours in a 60 ° C. water bath, the ether in the water was blown, and the weight of fat was measured. .
(4) 조단백질 정량(4) Crude protein quantification
조단백질의 정량은 Kjeldahl법으로 측정하였다. 채취된 시료를 Kjeldahl 분해관에 취해 Kjeldahl (Foss, Sweden) 장치로 측정하였다.
Quantification of crude protein was determined by Kjeldahl method. The sample taken was taken in a Kjeldahl digestion tube and measured with a Kjeldahl (Foss, Sweden) apparatus.
(5) 포화지방산 및 불포화지방산(5) saturated and unsaturated fatty acids
검체 약 25 mg을 유리튜브에 정밀히 취하여 0.5 N 메탄올성 수산화나트륨용액 1.5 mL를 가하고 질소를 불어 넣은 후 즉시 뚜껑을 덮고 혼합하였다. 100℃ heating block에서 약 5분간 가온한 후 이를 냉각하여 14% 트리플루오르보란메탄올 용액 2 mL를 가하였다. 다시 질소를 불어넣은 후 혼합하고, 100℃에서 30분간 가온하였다. 30℃∼40℃로 냉각한 후 이소옥탄 용액 1 mL과 포화염화나트륨 5 mL를 가한 후 충분히 혼합하였다. 상온으로 냉각한 후 수층으로부터 분리된 이소옥탄층에 무수황산나트륨으로 탈수하고 가스크로마토그래피로 분석하였다. 지방산 분석조건은 Table 2에 나타내었다.
About 25 mg of the sample was precisely taken into a glass tube, and 1.5 mL of 0.5 N methanolic sodium hydroxide solution was added thereto, and the mixture was immediately capped and mixed with nitrogen. After warming in a 100 ° C. heating block for about 5 minutes, it was cooled and 2 mL of 14% trifluoroboranmethanol solution was added. After blowing again with nitrogen, the mixture was mixed and warmed at 100 ° C for 30 minutes. After cooling to 30 ° C. to 40 ° C., 1 mL of isooctane solution and 5 mL of saturated sodium chloride were added, followed by sufficient mixing. After cooling to room temperature, the isooctane layer separated from the aqueous layer was dehydrated with anhydrous sodium sulfate and analyzed by gas chromatography. Fatty acid analysis conditions are shown in Table 2.
(6) 콜레스테롤 함량 (6) cholesterol content
검체 약 1∼10 g(콜레스테롤함량 20∼1,000 mg/100g)에 물 약 30 mL와 5α 콜레스탄 1 mL를 가하여 혼합, 균질화하였다. 이것을 분액여두에 옮겨 클로로포름 : 메탄올(2:1) 200 mL를 가하여 약 5분간 진탕혼합 추출하여 방치한 후 클로로포름 층을 취하고 검액 잔류물에 다시 클로로포름 : 메탄올(2:1) 100 mL씩 2회 추출을 반복하였다. 추출한 클로로포름 층을 합하여 0.5% 수산화나트륨용액 100 mL로 세척하고 무수황산나트륨으로 탈수한 후 여과하여 40℃ 이하에서 클로로포름 층을 감압 농축하였다. 감압 농축한 잔류물에 2N 수산화칼륨 에탄올용액 20 mL를 가하여 환류냉각기를 붙여 85℃에서 1시간 비누화한 후 냉각하여 물 약 20 mL를 분액여두에 옮기고 에테르 약 20 mL씩 4회 추출하였다. 에테르추출액을 모두 합하여 물 20 mL씩으로 세척하여 페놀프탈레인 지시약으로 홍색이 나타나지 않을 때까지 세척하였다. 에테르 층을 무수황산나트륨으로 탈수한 후 여과하여 감압 농축하였다. 건고물을 헥산 2 mL에 녹여 시험용액으로 하였다. 콜레스테롤의 분석조건은 Table 3에 나타내었다.
About 30 mL of water and 1 mL of 5α cholestan were added to about 1 to 10 g of the sample (20 to 1,000 mg / 100 g of cholesterol), followed by mixing and homogenization. Transfer it to a separatory filter, add 200 mL of chloroform: methanol (2: 1), shake and extract for about 5 minutes, leave it, take the chloroform layer, and extract 100 mL of chloroform: methanol (2: 1) twice each time. Was repeated. The combined chloroform layers were combined, washed with 100 mL of 0.5% sodium hydroxide solution, dehydrated with anhydrous sodium sulfate, filtered, and the chloroform layer was concentrated under reduced pressure at 40 占 폚 or lower. 20 mL of 2N potassium hydroxide ethanol solution was added to the residue under reduced pressure, and a reflux condenser was added thereto, followed by saponification at 85 ° C. for 1 hour, followed by cooling. All ether extracts were combined and washed with 20 mL of water and washed with phenolphthalein indicator until no red color appeared. The ether layer was dehydrated with anhydrous sodium sulfate, filtered and concentrated under reduced pressure. The dried material was dissolved in 2 mL of hexane to prepare a test solution. Cholesterol analysis conditions are shown in Table 3.
(7) 탄수화물 정량(7) Carbohydrate Determination
시료 전체를 100%로 하여 수분, 조단백질, 조지방, 회분, 함량 %를 감한 것을 탄수화물(carbohydrates) 함량(%)으로 하였다.
100% of the whole sample was subtracted from water, crude protein, crude fat, ash, and% content as carbohydrates (%).
(8) 단당류 및 이당류(8) Monosaccharides and Disaccharides
① 시험용액의 조제① Preparation of test solution
검체 약 5 g을 50 mL 메스플라스크에 정밀히 달아 물 25 mL를 가하여 녹인 후 아세토니트릴로 50 mL까지 채우고 이를 0.45 μL의 멤브레인 필터로 여과한 것을 시험용액으로 하였다.
About 5 g of the sample was precisely weighed into a 50 mL volumetric flask, dissolved in 25 mL of water, and then charged to 50 mL with acetonitrile, which was filtered through a 0.45 μL membrane filter as a test solution.
② 표준용액의 조제② Preparation of Standard Solution
Fructose, glucose, maltose, sucrose, lactose의 표준품을 각각 100 mL용 메스플라스크에 정밀히 달아 물 50 mL로 녹인 후 아세토니트릴로 100 mL까지 채운 후, 희석하여 표준용액으로 사용하였다. 시료 중 당류 함량은 HPLC(고속액체크로마토그래프)를 이용하여 Table 4와 같은 조건으로 분석하였다.
Fructose, glucose, maltose, sucrose, and lactose standards were precisely weighed in a 100 mL volumetric flask, dissolved in 50 mL of water, filled with acetonitrile, and diluted to 100 mL. The sugar content in the sample was analyzed under the conditions shown in Table 4 using HPLC (High Performance Liquid Chromatograph).
(9) 비타민C 정량(9) Vitamin C Quantification
시료 중 비타민C 함량은 식품공전의 미량영양성분 시험법에 준하여 실험하였다. 검체 5 g을 정확히 달아, 동량의 10% 메탄인산용액을 가하여 10분간 현탁 시킨 후 적당량의 5% 메탄인산을 넣어 균질화 하였다. 균질화 된 시료를 100 mL 메스플라스크에 옮기고 소량의 5% 메탄인산용액으로 용기를 씻은 후 메스플라스크에 합하여 100 mL로 하였다. 그 후 3,000 rpm에서 10∼15분간 원심분리를 행하여 상등액을 취하고 5% 메탄인산용액으로 적당히 희석하여 시험용액으로 하였다. 표준용액은 아스코르빈산 10.0 mg을 정밀히 달아, 5% 메타인산용액에 녹여 100 mL로 한 것을 표준용액(100 ppm)으로 하였다. HPLC 측정조건은 Table 5와 같이 하였다.
Vitamin C content of the samples was tested according to the micronutrient test method of the Food Code. Accurately weigh 5 g of the sample, add 10% methane phosphate solution in the same amount, and suspend for 10 minutes, and then homogenize the appropriate amount of 5% methane phosphate. The homogenized sample was transferred to a 100 mL volumetric flask, the vessel was washed with a small amount of 5% methane phosphate solution, and combined with the volumetric flask to make 100 mL. Thereafter, the mixture was centrifuged at 3,000 rpm for 10 to 15 minutes to obtain a supernatant, and diluted appropriately with 5% methane phosphate solution to prepare a test solution. Standard solution was precisely weighed 10.0 mg of ascorbic acid, dissolved in 5% metaphosphoric acid solution to make 100 mL, and used as the standard solution (100 ppm). HPLC measurement conditions were as shown in Table 5.
(10) 무기질 함량(10) mineral content
무기질 분석을 위한 시료의 제조는 습식 분해법을 이용하여 시료 0.5 g 내·외를 정확히 측정한 후 65％ HNO3 6 mL와 30％ H2O2 1 mL를 teflon bottle에 담은 후 이를 전처리 시험용액으로 사용하였다. 전처리 방법으로는 microwave digestion system(Ethos-1600, USA)을 이용하여 최고 600W로 총 30분간 산 분해를 실시하였다. 전처리 과정을 거친 시료용액을 0.45 μm filter로 여과하여 분석 시료로 사용하였다. 무기질 측정은 Inductively coupled plasma spectrometer(ICP-IRIS, Thermo Elemental, USA)를 사용하여 분석하였으며 분석조건은 Table 6과 같다.
To prepare the sample for inorganic analysis, precisely measure the inside and outside of 0.5 g of the sample using a wet decomposition method, and then, add 6 mL of 65% HNO 3 and 1 mL of 30% H 2 O 2 to the teflon bottle, and use it as a pretreatment test solution. Used. As a pretreatment method, acid digestion was performed at a maximum of 600 W for 30 minutes using a microwave digestion system (Ethos-1600, USA). The preliminary sample solution was filtered through a 0.45 μm filter and used as analytical sample. Inorganic measurements were analyzed using an inductively coupled plasma spectrometer (ICP-IRIS, Thermo Elemental, USA) and the analysis conditions are shown in Table 6.
제4절 소스의 항산화활성검증 SECTION 4 Antioxidant Activity of Sources
(1) 전자공여능 (Electron donating ability) (1) Electron donating ability
전자공여능(Electron donating ability)은 Blois의 방법에 준하여 각 시료의 DPPH(1,1-diphenyl-2-picryl hydrazyl)에 대한 전자공여 효과로써 시료의 환원력을 측정하였다. 즉, 각 추출물을 농도별로 제조하고 시료 2 mL에 0.4 mM DPPH 용액 1 mL를 가하고, 37℃에서 30분간 반응시킨 다음 이 반응액을 spectrophotometer (Hitach, U-3010, Japan)를 사용해서 517 nm에서 흡광도를 측정하였다.
Electron donating ability was measured by the electron donating effect of DPPH (1,1-diphenyl-2-picryl hydrazyl) of each sample according to the method of Blois. That is, each extract was prepared by concentration, 1 mL of 0.4 mM DPPH solution was added to 2 mL of the sample, and reacted at 37 ° C. for 30 minutes. The reaction solution was then reacted at 517 nm using a spectrophotometer (Hitach, U-3010, Japan). Absorbance was measured.
(2) SOD (Superoxide dismutase) 유사활성(2) SOD (Superoxide dismutase) -like activity
SOD (Superoside dismutase) 유사활성 측정은 Marklund 등의 방법에 따라 시행하였다. 각 시료 추출물 0.2 mL에 pH 8.5로 보정한 tris-HCl buffer 3 mL와 7.2 mM pyrogallol 0.2 mL를 첨가 하였다. 25℃에서 10분간 반응시킨 후 1 N HCl로 반응을 정지시킨 다음 spectrophotometer (Hitach, U-3010, Japan)를 이용하여 420 nm에서 흡광도를 측정하였다.
SOD (Superoside dismutase) -like activity was measured according to Marklund et al. To 0.2 mL of each sample extract, 3 mL of tris-HCl buffer adjusted to pH 8.5 and 0.2 mL of 7.2 mM pyrogallol were added. After reacting at 25 ° C. for 10 minutes, the reaction was stopped with 1 N HCl, and then the absorbance was measured at 420 nm using a spectrophotometer (Hitach, U-3010, Japan).
제5절 저장성 실험 Section 5 Storage Test
(1) 미생물 수 측정(1) microbial count
미생물의 수는 각 군의 시료 10 g을 취하여 멸균수 90 mL에 넣고 homogenize 한 후, 0.1 mL를 취하여 미리 만들어 놓은 Plate count agar(PCA, Difco)평판배지에 접종하여 25℃에서 48 hr 배양한 후 colony 수를 측정하여 1 g당의 colony forming unit(CFU/g)로 표시하였다.
The number of microorganisms is 10g sample from each group, put into 90 mL of sterile water, homogenized, 0.1 mL is taken and inoculated in a plate count agar (PCA, Difco) plate medium prepared in advance and incubated for 48 hr at 25 ℃ The colony number was measured and expressed as colony forming unit (CFU / g) per 1 g.
(2) 휘발성 염기질소(VBN) 변화 (2) volatile basic nitrogen (VBN) change
휘발성 염기질소(volatile basic nitrogen, VBN)는 여러 종류의 amine류 및 암미노아의 질소량을 말하며 육류와 특히 어패류의 신선도 판정에 사용하는 방법이다. 시료 5 g를 정확히 취한 후 증류수를 넣어 homogenize 한 후, 여과하여 50 mL로 정용하여 시료 용액으로 사용하였다. Conway를 약간 기울여 놓고 외실의 아래쪽에 시험용액 1 mL를 피펫(Vol)을 써서 정밀하게 넣은 다음 내실에 0.01 N 황산 1 mL를 같은 방법으로 정밀하게 넣었다. 덮개의 갈아 맞추는 부분에 기밀제 소량을 고루 바른 다음 탄산칼륨 포화용액 약 1 mL를 외실의 위쪽에 재빨리 넣고 즉시 덮개를 덮어 클립으로 고정하고 확산기를 전후좌우로 기울이면서 조용히 회전하여 외실내의 시험용액과 탄산칼륨 포화용액을 잘 섞어(이때 외실의 용액과 내실의 용액이 섞이지 않도록 주의) 25℃에서 1시간 동안 반응을 촉진시켰다. 덮개를 열고 내실의 황산용액에 Brunswik시액(메틸레드 0.2 g 및 메틸렌블루 0.1 g을 에탄올 300 mL에 녹임)을 한방울을 넣고 마이크로뷰렛을 사용하여 0.01 N 수산화나트륨용액으로 적정한다. 시험용액 대신 증류수를 써서 같은 방법으로 공시험을 하여 아래 식에 따라 계산한다.
Volatile basic nitrogen (VBN) refers to the nitrogen content of various types of amines and ammonia and is used to determine the freshness of meat and especially seafood. 5 g of the sample was accurately taken, homogenized by distilled water, filtered, and then used as a sample solution after being filtered to 50 mL. The Conway was tilted slightly, and 1 mL of the test solution was precisely added to the bottom of the outer chamber using a pipette (Vol), and then 1 mL of 0.01 N sulfuric acid was precisely added to the inner chamber in the same manner. Apply a small amount of airtight agent evenly to the cover of the cover, and quickly add about 1 mL of saturated potassium carbonate solution to the upper part of the outer chamber, immediately cover the cover, fix it with a clip, and rotate it gently while tilting the diffuser from side to side. The reaction mixture was stirred well with saturated potassium carbonate solution (not to mix the solution of the outer and inner chambers) at 25 ° C for 1 hour. Open the cover and add one drop of Brunswik solution (0.2 g of methyl red and 0.1 g of methylene blue in 300 mL of ethanol) to the sulfuric acid solution in the chamber and titrate with 0.01 N sodium hydroxide solution using a microburette. Perform the blank test in the same manner using distilled water instead of the test solution and calculate according to the following formula.
(3) 히스타민 함량 변화(3) change in histamine content
히스타민 함량은 이 등의 방법으로 측정하였다. 시료를 메탄올 100 mL를 사용하여 3∼4 분간 추출하여 거른 다음 이온교환수지 컬럼에 1 mL 넣은 후 4∼5 mL 2차 증류수를 가하였다. 이 때 1 N HCl 5 mL가 포함된 50 mL 부피 플라스크에 용리액을 받고 컬럼 내부의 시료용액 높이가 2 mm 되었을 때 2차 증류수 5 mL를 가하였다. 컬럼으로부터 약 35 mL의 용리액을 부피 플라스크에 받은 후 컬럼 흐름을 정지시키고 50 mL 정량선까지 2차 증류수로 맞추었다. 준비된 액체 시료 5 mL를 삼각플라스크에 가한 후 0.1 N HCl 10 mL, 1 N NaOH 3 mL, 0.1% OPA 1 mL를 가하였다. 5분 후 3.75 N H3PO4 3 mL를 가한 후 10 분 이내에 형광세기(λex: 350nm, λem: 444nm)를 측정하였다.
Histamine content was measured by this method. The sample was extracted with 100 mL of methanol for 3-4 minutes, filtered, and then put into 1 mL of an ion exchange resin column, and then 4-5 mL of distilled water was added thereto. At this time, the eluent was received in a 50 mL volumetric flask containing 5 mL of 1 N HCl and 5 mL of distilled water was added when the sample solution in the column was 2 mm high. After receiving about 35 mL of the eluent from the column into the volumetric flask, the column flow was stopped and adjusted to secondary distilled water up to 50 mL dosing line. 5 mL of the prepared liquid sample was added to an Erlenmeyer flask, and then 10 mL of 0.1 N HCl, 3 mL of 1 N NaOH, and 1 mL of 0.1% OPA were added thereto. After 5 minutes, 3 mL of 3.75 NH 3 PO 4 was added , and fluorescence intensity (λ ex : 350 nm and λ em : 444 nm) was measured within 10 minutes.
(4) 색도(Color) 측정(4) Color Measurement
색도는 Color meter(Spectrophotometer CM-3600d, Minolta Co. Ltd., Japan)를 이용하여 측정하였으며 사용한 광원은 Illuminant D65 10°를 사용하였다. 장비는 측정 전 표준흑판과 표준백판을 표준화 한 후 사용하였으며, Hunter color L(명도, lightness), a(적색도, redness) 및 b(황색도, yellowness)을 여러 번 반복 측정하여 나타내었다.
Chromaticity was measured using a color meter (Spectrophotometer CM-3600d, Minolta Co. Ltd., Japan) and the light source used was Illuminant D65 10 °. The instrument was used after standardizing the standard blackboard and the standard whiteboard, and the Hunter color L (brightness, lightness), a (redness, redness) and b (yellowness, yellowness) were repeatedly measured.
(5) 물성(Rheology) 측정(5) Rheology measurement
물성은 물성측정기(Rheometer ; Compac-100Ⅱ, Sun sci., Japan)를 사용하였으며 아답터 No. 35로 측정하였다. 물성측정기를 사용하여 탄력성(Springiness), 응집성(Cohesiveness), 씹힘성(Gumminess), 깨짐성(Brittleness), 강도(Strength) 및 경도(Hardness)에 대하여 3회 반복 측정하여 평균값으로 나타내었다.
Physical properties were measured using Rheometer (Compac-100Ⅱ, Sun sci., Japan). Measured at 35. Using a physical property meter, three repetitive measurements of springiness, cohesiveness, chemmability, brittleness, strength, and hardness were expressed as average values.
(6) pH 측정(6) pH measurement
시료 5 g을 정확히 측정하여 증류수를 넣고 homogenize 시킨 후 여과하여 50mL로 정용하여 pH meter(MP 225, Switzerland)로 측정하였다.
5 g of the sample was accurately measured, distilled water was added, homogenized, filtered, and then the mixture was filtered to 50 mL and measured with a pH meter (MP 225, Switzerland).
Ⅱ. 실험 결과II. Experiment result
제1절 관능검사Section 1 sensory test
관능검사, 즉 주관적 평가는 기기 및 장비를 이용한 객관적 평가와는 달리 인간의 오감인 시각·청각·미각·후각 및 촉각을 통해 식품이나 재료의 특성(외관, 맛, 향미, 텍스쳐 등)을 측정, 분석, 평가하는 것을 말한다. 관능검사는 제품의 개발과 연구, 표준 레시피의 개발, 음식재료의 최적 배합비율 결정, 음식의 품질향상 및 저장성 향상 등의 연구에 이용된다.Sensory evaluation, that is, subjective evaluation, measures the characteristics of food or ingredients (appearance, taste, flavor, texture, etc.) through the five senses of human being: visual, auditory, taste, smell, and tactile sense. Analyze and evaluate. Sensory tests are used to develop and study products, to develop standard recipes, to determine the optimum blending ratio of food ingredients, to improve food quality, and to improve shelf life.
제조한 은어의 외관(appearance), 향(flavor)과 맛(taste), 질감(texture), 뒷맛(after taste) 및 전체적인 기호도(overall acceptability)의 관능검사 항목에 대하여 대조군과 한방소재 처리군 및 일반 소스군의 관능검사에 대하여 Table 7과 Fig 2에 나타내었다. Table 6 및 Fig 2에서 보는 바와 같이 외관, 향, 맛 및 전체적인 기호도에서 한방소재 처리군이 가장 높은 기호도를 얻었으며, 질감 및 뒷맛은 일반 소스군에서 가장 좋은 기호도를 나타내었다.
The control, herbal treatment, and general treatments for the sensory test items of appearance, flavor, taste, texture, after taste, and overall acceptability of the prepared sweetfish Sensory evaluation of the source group is shown in Table 7 and Fig. 2. As shown in Table 6 and Fig. 2, the herbal treatment group obtained the highest preference in appearance, aroma, taste, and overall acceptability, and the texture and aftertaste showed the best acceptability in the general sauce.
제2절 성분분석2.Component Analysis
(1) 일반성분(1) General Ingredients
일반성분 함량을 분석한 결과는 Table 8과 같다. 은어의 조직감에 영향을 미치는 수분함량의 경우 대조군은 11.19%이었으며, 한방 소재 처리군의 수분함량은 21.39%, 일반 소스군은 22.51%를 나타내었다. 이는 대조군에 비해 한방 소재 처리군과 일반 소스군이 건조 시 소스가 은어표면을 코팅해 수분함량에 영향을 미친 것으로 보여 진다. 단백질 측정결과 대조군은 40.05%, 한방 소재 처리군은 40.09%, 일반 소스군은 39.05%로 비슷한 경향을 나타내었다. 지방 측정결과 대조군은 14.77%, 한방소재 처리군은 19.83%, 일반 소스군은 21.01%로 한방 소재 처리군에 비해 일반 소스군이 조금 높은 지방 함량을 나타내었다. 탄수화물 측정결과 대조군에서 31.60%로 높은 함량을 나타내었으며, 한방 소재 처리군은 14.51%, 일반 소스군은 13.28%로 비슷한 함량을 나타내었다. 조회분의 경우 대조군은 2.39%, 한방 소재 처리군은 4.18%, 일반소스군은 4.15% 로 대조군에 비해 소스 첨가군이 첨가한 소스의 염분으로 인해 회분량이 증가한 것으로 보여진다.
The results of analyzing the general component contents are shown in Table 8. The moisture content affecting the texture of sweetfish was 11.19% in the control group, 21.39% in the herbal treatment group, and 22.51% in the general source group. Compared to the control group, it was found that the sauce coated the sweetfish surface on the herbal treatment group and the general sauce group to affect the moisture content. As a result of protein measurement, 40.05% of the control group, 40.09% of the herbal treatment group, and 39.05% of the general source group showed similar trends. As a result of the fat measurement, the control group was 14.77%, the herbal material treatment group was 19.83%, and the general source group was 21.01%. As a result of measuring carbohydrates, the content was 31.60% in the control group, 14.51% in the herbal treatment group and 13.28% in the general source group, showing similar contents. In the case of crude ash, the control group was 2.39%, the herbal treatment group was 4.18%, and the general sauce group was 4.15%.
(2) 유리당 함량(2) free sugar content
각각의 소스를 첨가한 은어의 유리당 함량을 HPLC로 분석한 결과는 Table 9와 같다. 대조군은 fructose 2.64%, glucose 5.27%, maltose 1.90%, sucrose 0.77%, lactose 1.07%로 나타내었다. 한방 소재 처리군의 경우 fructose 0.78%, glucose 0.78%, maltose 4.44%로 나타내었으며, 일반 소스군은 fructose 0.58%, glucose 0.53%, maltose 4.35%를 나타내어, 대조군은 11.65%로 가장 높은 유리당 함량을 나타내었으며, 한방 소재 처리군 6.06%, 일반 소스군 5.47%의 순으로 유리당 함량을 나타내었다. 유리당은 가공 중 가열에 의해 향기생성 및 갈변반응에 관하여 품질에 미치는 영향이 크며 향미 생성에도 관여하는 것으로 보고되고 있어 품질평가에 중요한 요인 중 하나로 평가되고 있다.
HPLC analysis of free sugar content of sweetfish added with each source is shown in Table 9. The control group was fructose 2.64%, glucose 5.27%, maltose 1.90%, sucrose 0.77%, lactose 1.07%. The herbal treatment group showed fructose 0.78%, glucose 0.78%, maltose 4.44%, and the general source group showed fructose 0.58%, glucose 0.53%, maltose 4.35%, and the control group had the highest free sugar content of 11.65%. The content of free sugar was shown in the order of 6.06% of herbal medicine treatment group and 5.47% of general sauce group. Free sugar has a large impact on the quality of fragrance and browning reactions by heating during processing and is reported to be involved in flavor production.
(3) 지방산 함량(3) fatty acid content
지방산 함량은 Table 10에 나타내었다. 은어 대조군과 한방 소재 처리군 및 일반 소스군의 지방산 조성은 유사하게 나타났다. 불포화지방산 함량은 은어대조군이 52.3%, 한방 소재 처리군은 52.6%, 일반 소스군은 53.0%로서 일반소스군이 가장 높게 나타났으며, 각각의 실험군의 포화지방산 비율이 47.7%, 47.4%, 47.0%로서 불포화지방산과 포화지방산이 비슷한 비율을 나타내었다.Fatty acid content is shown in Table 10. The fatty acid composition of the sweet control group, the herbal treatment group and the general source group were similar. The unsaturated fatty acid content was 52.3% in the sweetfish control group, 52.6% in the herbal treatment group, and 53.0% in the general source group, and the highest in the general source group. The ratio of saturated fatty acids in each experimental group was 47.7%, 47.4%, and 47.0. As%, unsaturated fatty acid and saturated fatty acid showed similar ratio.
은어 대조군의 지방산 조성은 palmitic acid가 33.4%로 가장 많이 함유되어 있었으며 oleic acid 22.7%, linolieic acid 10.3% 순으로 나타났다. 한방 소재군의 지방산 조성을 분석한 결과 palmitic acid, oleic acid, linoleic acid의 순으로 34.3%, 22.4%, 9.9%를 나타내었으며, 일반 소스군의 경우도 palmitic acid 33.1%, oleic acid 22.5% linoleic acid 11.2%를 나타내어 세 실험군 모두 palmitic acid, oleic acid 및 linoleic acid가 주요 지방산인 것으로 나타났다. 또한 생선류에 많이 함유되어 있으며 혈액의 점성을 억제하여 동맥경화, 뇌경색, 심근경색 등의 성인병을 억제하는 것으로 보고된 eicosapentaenoic acid(EPA)의 함유량은 일반 소스군이 7.0%로 가장 많았으며, 한방 소재 처리군이 6.7%, 은어 대조군이 5.4% 순을 나타내었다.
The fatty acid composition of the sweetfish control group was the highest in palmitic acid (33.4%), followed by oleic acid (22.7%) and linolieic acid (10.3%). Analysis of fatty acid composition of herbal medicine group showed 34.3%, 22.4% and 9.9% in order of palmitic acid, oleic acid and linoleic acid, and palmitic acid 33.1% and oleic acid 22.5% linoleic acid 11.2 In all three groups, palmitic acid, oleic acid and linoleic acid were the major fatty acids. In addition, the content of eicosapentaenoic acid (EPA), which is contained in fish and suppresses blood viscosity and suppresses adult diseases such as arteriosclerosis, cerebral infarction and myocardial infarction, was the highest in the general source group (7.0%). Treatment group showed 6.7%, sweetfish control group was 5.4%.
(4) 콜레스테롤 함량(4) cholesterol content
대조군과 한방 소재로 처리군 및 일반 소스군의 콜레스테롤 함량을 Table 11에 나타내었다. Table 10에서 보는 것과 같이 대조군이 153.84 mg/100g이었으며, 한방 소재 처리군에서는 대조군에 비해 조금 낮아져 134.76 이었고 일반 소스군에서는 조금 더 낮아져 119.59 mg/100g의 함량을 나타내었다.
Table 11 shows the cholesterol content of the control group and the herbal material as a treatment group and a general source group. As shown in Table 10, the control group was 153.84 mg / 100g, the herbal treatment group was slightly lower than the control group was 134.76, and the general source group was slightly lower, indicating a content of 119.59 mg / 100g.
(5) 무기질 함량(5) mineral content
대조군과 한방 소재로 처리군 및 일반 소스군의 무기질 함량을 Table 12에 나타내었다. 대조군에서는 Ca 10,439.29, Cu 0.97, Fe 14.02, K 1,182.92, Mg 363.16, Na 1,438.04와 Zn 28.23 (mg/kg)의 함량을 나타내었다. 측정한 무기질 중 Ca, Cu, Fe, Mg 및 Zn은 전처리 방법을 달리하여 제조한 3가지 은어에 대해 큰 무기질 차이를 나타내지는 않았으나, K은 대조군에 비해 실험군이 2배 정도 높은 함량을 나타내었으며, Na은 한방 소재 처리군에서 7배, 일반 소스군에서 9배 정도의 높은 무기질 함량을 나타내었다.
Table 12 shows the mineral content of the control and herbal ingredients as a control and herbal ingredients. In the control group, Ca 10,439.29, Cu 0.97, Fe 14.02, K 1,182.92, Mg 363.16, Na 1,438.04 and Zn 28.23 (mg / kg). Of the measured minerals, Ca, Cu, Fe, Mg and Zn did not show significant mineral differences for the three sweetfish prepared by different pretreatment methods, but K showed twice as much content in the experimental group than the control group. Na was 7 times higher in the herbal treatment group and 9 times higher in the general sauce group.
(6) 비타민 C 함량(6) vitamin C content
비타민 C(ascorbic acid)는 대표적인 수용성 비타민으로 식품에 함유되어 있는 다른 영양소와 비교하여 대표성을 나타내므로 영양의 지표로도 종종 사용된다. 비타민 C는 또한 강력한 항산화제이며 이것은 생존을 위해서도 필요한 성분이다. 은어에 각각의 소스를 첨가한 후 비타민 C 함량을 조사한 결과 각각의 실험군에서 Table 13과 같이 비타민을 함유하지 않는 것으로 나타났다.
Vitamin C (ascorbic acid) is a representative water-soluble vitamin and is often used as an indicator of nutrition because it is representative compared to other nutrients contained in food. Vitamin C is also a powerful antioxidant and is a necessary ingredient for survival. After adding each sauce to the sweetfish, the vitamin C content was examined, and each group did not contain vitamins as shown in Table 13.
제3절 은어소스의 항산화활성 검증SECTION 3 Antioxidant Activity of Sweetfish Sauce
(1) DPPH(1) DPPH
은어의 각 소스에 대한 농도별 전자공여능의 결과는 Table 14, Fig 3과 같다. 각 소스의 농도와 비례하여 전자공여능이 높은 결과를 나타내었다. 시료 원액(100%)에 대해서 대조구는 72.73%, 일반 소스는 98.00%, 한방 소스는 97.60%로 전자공여능이 높았으며, 시료 50%의 농도에서 대조구는 33.02%, 일반 소스는 56.30%, 한방 소스는 62.95%로 나타났으며, 시료 10%의 농도에서 대조구는 11.50%, 일반 소스는 40.47%, 한방 소스는 55.90%로 나타났다.
The results of electron donating ability by concentration for each source of sweetfish are shown in Table 14 and Fig. 3. The electron donating ability was high in proportion to the concentration of each source. For the sample stock solution (100%), the control group was 72.73%, the general source was 98.00%, the herbal source was 97.60%, and the electron donating ability was high. Was 62.95%, and the concentration of 10% of the sample was 11.50% in the control, 40.47% in the general source, and 55.90% in the herbal source.
(2) SOD 유사활성도(2) SOD-like activity
은어의 각 소스에 대한 농도별 SOD유사활성도의 결과는 Table 15, Fig 4와 같다. 일반 소스 원액(100%)에서 28.75%의 SOD유사활성도가 있었으며 농도가 낮을수록 SOD유사활성도는 미미하였으며, 대조구와 한방소스의 SOD유사활성도는 미미한 것으로 나타났다.
The results of SOD-like activity for each concentration of sweetfish are shown in Table 15 and Fig. 4. SOD-like activity was 28.75% in normal source stock (100%). SOD-like activity was lower at lower concentrations, and SOD-like activity of control and herbal sauces was insignificant.
제4절 은어의 저장성 실험4.Storability Test of Sweetfish
(1) 저장 중 미생물 수 측정(1) microbial count during storage
저장기간 동안 각 소스 처리군의 총균수의 변화는 Fig. 5와 Fig. 6과 같다. Fig. 5에서 저장온도가 4℃일 때 4.3×103 CFU/g로 시작하여 각 시료는 저장기간이 길어질수록 균수는 차츰 증가함을 나타내었다. 저장 3일째 대조군은 3×103 CFU/g, 일반 소스군은 3.5×104 CFU/g, 한방 소재 처리군은 6.3×104 CFU/g로 나타났고, 저장 3일 이후 차츰 증가하는 경향을 보였고 저장 21일째에는 대조군이 5.6×104 CFU/g, 일반 소스군이 5.7×105CFU/g, 한방 소재 처리군이 7.0×105 CFU/g로 균수의 증가가 크게 나타났으며 일반 소스군과 한방소재 처리군의 저장성은 비슷한 것으로 나타났다.The change in total bacterial counts of each source treatment group during the storage period is shown in Figs. 5 and Fig. Same as 6. Fig. In case of storage temperature of 5, starting at 4.3 × 10 3 CFU / g, the number of bacteria increased gradually as storage period increased. On the 3rd day of storage, the control group was 3 × 10 3 CFU / g, the general source group was 3.5 × 10 4 CFU / g, and the herbal treatment group was 6.3 × 10 4 CFU / g, and gradually increased after 3 days of storage. On the 21st day of storage, the control group showed 5.6 × 10 4 CFU / g, the general source group 5.7 × 10 5 CFU / g, and the herbal treatment group showed 7.0 × 10 5 CFU / g. The shelf life of the group and the herbal treatment group was similar.
Fig. 6에서 저장온도가 25℃일 때 4.3×103 CFU/g로 시작하여 이었고, 각 시료는 저장기간이 길어질수록 균수는 차츰 증가함을 나타내었다. 저장 3일째 대조군은 3×103 CFU/g, 일반 소스군은 3.5×104 CFU/g, 한방 소재 처리군은 6.3×104 CFU/g로 나타났고, 저장 3일 이후 차츰 증가하는 경향을 보였고 저장 21일째에는 대조군은 7.3×107 CFU/g, 일반 소스군은 7.9×107 CFU/g, 한방 소재 처리군은 6.2×107 CFU/g로 균수의 증가가 크게 나타났으며 대조군과 일반 소스군, 한방 소재 처리군의 저장성은 비슷한 것으로 나타났다.
Fig. At 6, storage temperature was 25 ℃, starting with 4.3 × 10 3 CFU / g, and the number of bacteria increased gradually as the storage period was longer. On the 3rd day of storage, the control group was 3 × 10 3 CFU / g, the general source group was 3.5 × 10 4 CFU / g, and the herbal treatment group was 6.3 × 10 4 CFU / g, and gradually increased after 3 days of storage. On the 21st day of storage, the control group was 7.3 × 10 7 CFU / g, the general source group was 7.9 × 10 7 CFU / g, and the herbal treatment group was 6.2 × 10 7 CFU / g. The shelf life of the general source group and the herbal treatment group was similar.
(2) 휘발성 염기질소 함량 변화(2) Change of volatile basic nitrogen content
Table 16은 4℃와 25℃에서 저장하는 동안 제조한 은어의 휘발성염기질소(VBN)의 변화에 대하여 나타내었다.Table 16 shows the changes in volatile basic nitrogen (VBN) of sweetfish prepared during storage at 4 ° C and 25 ° C.
육류, 특히 어패류의 신선도 판정 즉, 부패에 따른 휘발성염기질소(volatile basic nitrogen, VBN)는 여러 종류의 amine류 및 암모니아의 질소량을 말한다.Determination of freshness of meat, especially fish and shellfish, ie volatile basic nitrogen (VBN) due to corruption, refers to the nitrogen content of various amines and ammonia.
Table 16과 같이 제조 당시에는 대조군이 13.83 mg/%, 한방 소재 처리군은 10.71 mg/%, 마지막으로 일반 소스군은 9.62 mg/%의 휘발성염기질소량을 나타내었다. 대조군이나 실험군 모두 저장온도에 관계없이 저장 기간이 길어질수록 휘발성염기질소의 함량은 증가하였다. 저장온도 25℃에 비해 4℃에 저장한 것이 휘발성염기질소의 증가가 낮게 나타났으며, 그중 대조군이 7일간 저장했을 때 28.32 mg/%로 가장 낮은 함량을 보였다. 가장 높은 휘발성염기질소 함량을 보인 것은 저장온도 25℃에서 7일간 저장한 한방 소재 처리군으로 117.16 mg/%의 함량을 나타내었다.
As shown in Table 16, the control group at the time of manufacture showed 13.83 mg /%, the herbal treatment group was 10.71 mg /%, and the general source group showed 9.62 mg /% of volatile basic nitrogen. Regardless of the storage temperature, the volatile basic nitrogen content increased in both control and experimental groups. Storage at 4 ° C showed lower increase in volatile nitrogen than storage temperature of 25 ° C. Among them, the control group had the lowest content of 28.32 mg /% when stored for 7 days. The highest volatile nitrogen content was 117.16 mg /% in the herbal treatment group stored for 7 days at 25 ℃.
(3) 히스타민 함량 변화(3) change in histamine content
히스타민은 두드러기와 천식, 비염 등의 알레르기 질환을 일으키는 물질로 히스타민이 많이 든 음식을 먹으면 재채기, 두드러기, 안면 홍조, 두통, 메스꺼움, 구토, 설사 등의 증상이 나타난다. 히스타민은 흰살 생선에 비해 고등어, 꽁치, 삼치, 정어리 등 붉은 살 생선에 비교적 많이 함유되어 있다. 본 실험에서는 저장 기간과 온도에 따른 은어대조군, 한방 소재 처리군 및 일반소스 군의 히스타민 함량을 측정하여 Table 17에 나타내었다.Histamine is a substance that causes allergic diseases such as hives, asthma and rhinitis. Eating histamine-rich foods can cause symptoms such as sneezing, hives, hot flashes, headache, nausea, vomiting and diarrhea. Histamine is higher in red fish such as mackerel, saury, mackerel and sardines than white fish. In this experiment, the histamine content of sweetfish control group, herbal material treatment group, and general source group was measured and stored according to storage period and temperature.
저장온도 4℃에서 저장 7일째 히스타민 함량은 은어 대조군이 3.0 ppm, 한방 소스 처리군은 3.5 ppm, 일반 소스군이 3.1 ppm 으로서 은어 대조군과 일반 소스군이 한방 소재 처리군에 비해 낮게 나타났다. 저장온도 25℃에서 히스타민 함량 증가정도는 실험 시작 일에 비해 저장 7일째 은어 대조군은 241.6%, 한방 소재 처리군은 277.7%, 일반 소스군은 315.7%의 증가를 나타내었으며, 은어 대조군은 8.2 ppm, 한방 소재 처리군은 10.2 ppm, 일반 소스군은 7.9 ppm으로서 4℃와 같은 경향으로 일반 소스군에서 가장 낮게 나타났다.At the storage temperature of 4 ° C, the histamine content was 3.0 ppm in the sweetfish control group, 3.5 ppm in the herbal sauce treatment group and 3.1 ppm in the common source group, which was lower in the sweetfish control group and the general source group than in the herbal treatment group. At the storage temperature of 25 ℃, the increase in histamine content was 241.6% in the control group, 277.7% in the herbal treatment group, and 315.7% in the general source group, compared to the start date of the experiment. The herbal treatment group showed 10.2 ppm and the general source group was 7.9 ppm, which was the lowest in the general source group with the same trend as 4 ℃.
이상의 결과에서 히스타민 함량은 4℃와 25℃ 저장조건에서 모두 일반소스군이 가장 낮았으며, 은어 대조군에 비해 한방 소재 처리군의 히스타민 함량이 높았으나 알레르기 유발 빈도가 높은 고등어(187.40 ppm), 꽁치(169.40 ppm), 삼치(71.20 ppm) 등의 붉은살 생선 중의 히스타민 함량에는 못 미치는 것으로 나타났다.
In the above results, the histamine content was the lowest in the general source group at 4 ℃ and 25 ℃ storage conditions, and compared with the control group, the histamine content of the herbal treatment group was higher, but the allergic incidence of mackerel (187.40 ppm), saury ( 169.40 ppm) and Spanish mackerel (71.20 ppm), but not histamine content in red fish.
(4) 색도 변화(4) chromaticity change
색차계는 색을 측정한 후 이것을 숫자로 표시하여 시료간의 색의 차, 즉 색차를 측정하는 기기이다. 보통 색을 표현하는 경우 색입체에 의해 명도, 채도, 색상으로 색의 위치를 결정한다. 색차계에서 사용하는 척도는 L, a, b로 L은 명도, a는 적색과 녹색의 정도, b는 황색과 청색의 정도를 나타낸다.A color difference meter is a device that measures the color difference, that is, the color difference between samples by measuring the color and displaying it as a number. In the case of normal color representation, the color position determines the position of the color in terms of brightness, saturation, and color. The scales used in the chrominometer are L, a, and b, where L is brightness, a is red and green, and b is yellow and blue.
대조군과 한방 소재 처리군 및 일반 소스군의 색도를 Table 18에 나타내었다. 대조군의 내부 명도(L), 적색도(a), 황색도(b)는 각각 28.42, 3.25, 7.69 이였으며, 외부의 색도는 각각 41.04, -0.18, 8.92로 나타났다. 한방 소재 처리군에서는 내부의 색도는 크게 변화가 없었으나 외부의 명도는 감소하였고 적색도는 소폭 증가함을 나타내었다. 또한 일반 소스군은 한방 소재 처리군 보다는 대조군과 큰 차이를 나타내지는 않았다.
The chromaticity of the control group, the herbal treatment group and the general sauce group are shown in Table 18. The internal brightness (L), redness (a), and yellowness (b) of the control group were 28.42, 3.25, and 7.69, respectively, and the external chromaticities were 41.04, -0.18, and 8.92, respectively. In the herbal treatment group, the internal chromaticity did not change significantly, but the external brightness decreased and the redness increased slightly. In addition, the general source group did not show a significant difference from the control group than the herbal treatment group.
(5) 물성 변화(5) property change
사람이 식품을 통해 느끼는 관능적 요소에는 색, 맛, 냄새 이외 입 안에서 씹을 때 느껴지는 감각, 감촉 등이 있다. 식품의 물성은 일반적으로 화학적 성질 보다는 물리적 성질을 말한다.In addition to color, taste, and smell, the sensory elements that people feel through food include feelings and textures when chewing in the mouth. Food properties generally refer to physical properties rather than chemical properties.
탄성(springiness)은 어떤 물질에 힘을 제거했을 때 변형된 물질이 변형되기 전의 상태로 되돌아가는 속도를 말하고 응집성(cohesiveness)은 어떤 물체를 형성하는 내부 결합력의 크기이며, 검성(gumminess)은 식품을 삼킬 수 있는 상태까지 씹는 데 필요한 에너지를 말하고 깨짐성(brittleness)은 어떤 물질을 깨뜨리는 데 필요한 힘을 말한다. 또한 강도(strength)는 물질의 강한 정도를 말하고 경도(hardness)는 변형에 대한 저항성을 나타낸다. 이상의 항목에 대한 물성에 대해 전처리 방법을 달리하여 제조한 은어에 대하여 측정하여 Table 19에 나타내었다.Springiness is the speed at which a deformed material returns to its state before it is deformed when a force is removed from a material. Cohesiveness is the magnitude of the internal bonding force that forms a certain object. The energy needed to chew to the swallowable state, and the brittleness is the force needed to break a substance. In addition, strength refers to the strength of a material and hardness refers to resistance to deformation. The properties of the above items were measured for sweetfish prepared by different pretreatment methods and are shown in Table 19.
탄성과 응집성은 3가지 군 모두 큰 차이를 나타내지 않았으나, 검성, 깨짐성, 강도와 경도는 대조군이 한방 소재 처리군 및 일반 소스군에 비해 적게는 2배에서 크게는 9배 정도의 물성의 차이를 나타내었다. 검성, 깨짐성, 강도와 경도의 항목에서 한방 소재 처리군에서 가장 낮은 물성을 나타내었고, 일반 소스군, 대조군 순으로 높은 물성치를 나타내었다.
Elasticity and cohesiveness did not show a big difference in all three groups, but the gumminess, cracking, strength and hardness of the control group showed a difference of two to nine times higher than those of the herbal treatment group and the general source group. Indicated. The properties of gummi, brittleness, strength and hardness showed the lowest physical properties in the herbal treatment group, followed by the general source group and the control group.
(6) pH 변화(6) pH change
저장온도에 따른 제조한 은어의 7일간 저장하는 동안 pH 변화를 Table 20에 나타내었다. 저장온도에 관계없이 저장 초기에는 대부분의 실험군에서 대조군에 비해 높은 pH를 나타내었으나 저장기간이 길어질수록 저장온도 4℃와 25℃에서 한방 소재 처리군 및 일반 소스군 실험군 모두 대조군에 비해 대체적으로 높은 pH를 나타내었다. 대조군은 저장 온도에 관계없이 계속 낮아지는 pH를 보였으며 실험군인 한방 소재 처리군과 일반 소스군에서는 일정한 pH의 흐름을 나타내지는 않았다.The pH change of the prepared sweetfish according to the storage temperature for 7 days is shown in Table 20. Regardless of the storage temperature, most of the experimental group showed higher pH than the control group at the initial stage of storage, but the longer the storage period, the higher the pH of the herbal treatment group and the general source group at the storage temperature of 4 ℃ and 25 ℃ than the control group. Indicated. The control group showed a lower pH regardless of the storage temperature. The control group did not show a constant pH flow in the herbal treatment group and the general source group.
생선의 pH는 죽은 후 젖산 등이 증가함에 따라 산성으로 변함으로 신선도를 판단하는데 많이 이용되나 시간이 경과함에 따라 여러 종류의 효소가 단백질을 분해하여 아미노태, 암모니아태질소가 점차 증가하여 pH의 상승을 시키는 것으로 알려져 있다.
The pH of fish is changed to acidity with the increase of lactic acid after death, which is widely used for judging the freshness, but as time goes by, various enzymes decompose protein, so that the amino acid and ammonia nitrogen are gradually increased to increase the pH. It is known to make.
Ⅲ. 요약III. summary
1. 관능검사 결과 외관, 향, 맛 및 전체적인 기호도에서 한방 소재 처리군이 가장 높은 기호도를 얻었으며, 질감 및 뒷맛은 일반 소스군이 가장 좋은 기호도를 나타내었다.1. As a result of sensory evaluation, the herbal treatment group obtained the highest preference in appearance, aroma, taste and overall acceptability, and the texture and aftertaste showed the best acceptability in general sauce.
2. 일반성분 분석 결과 은어 대조군의 수분, 조단백질, 조지방, 조회분 함량은 각각 11.19%, 40.05, 14.77%, 31.60%, 2.39%, 일반 소스군은 22.51%, 39.05%, 21.01%, 13.28%, 4.15%를 나타내었으며, 한방 소재 처리군은 21.39%, 40.09%, 19.83%, 14.51%, 4.18%를 나타내어 대조군에 비해 한방 소재 처리군, 일반 소스 처리군에서 조직감에 영향을 미치는 수분함량이 더 낮게 나타나는 것으로 나타났다.2. As a result of general ingredient analysis, the water, crude protein, crude fat and crude ash contents of the sweetfish control group were 11.19%, 40.05, 14.77%, 31.60%, 2.39%, and 22.51%, 39.05%, 21.01%, 13.28%, respectively. 4.15% and 21.39%, 40.09%, 19.83%, 14.51%, 4.18% in the herbal treatment group showed lower moisture content affecting the texture in the herbal treatment group and the general source treatment group than the control group. Appeared to appear.
3. 유리당 함량은 fructose, glucose, maltose, sucrose, lactose 검사결과 은어 대조군에서는 2.64%, 5.27%, 1.90%, 0.77%, 1.07%를 나타내었으나, 일반 소스군에서는 0.58%, 0.53%, 4.35%, 한방 소재 처리군에서는 0.78%, 0.78%, 4.44%를 나타내어, 대조군에 비해 한방 소재 처리군과 일반 소스군에서 조금 더 낮은 유리당 함량을 나타내었다. 3. The free sugar content of fructose, glucose, maltose, sucrose, lactose test showed 2.64%, 5.27%, 1.90%, 0.77%, 1.07% in sweetfish control group, but 0.58%, 0.53%, 4.35%, It was 0.78%, 0.78%, 4.44% in the herbal treatment group, showing a slightly lower free sugar content in the herbal treatment group and the general source group than the control group.
4. 지방산 조성은 은어 대조군, 일반 소스군 및 한방 소재 처리군에서 유사한 경향을 나타내었으며, 불포화지방산 함량은 은어대조군이 52.3%, 일반 소스군은 53.0%, 한방 소재 처리군은 52.6%로서 일반 소스군이 가장 높게 나타났다. 세 실험군 모두 palmitic acid, oleic acid 및 linoleic acid가 주요 지방산으로 나타났으며 EPA의 함유량은 일반 소스군이 7.0%로 가장 많았으며 한방 소재 처리군이 6.7%, 은어대조군이 5.4% 순을 나타내었다.4. Fatty acid composition showed similar tendency in control group, common source group and herbal material treatment group. Unsaturated fatty acid content was 52.3% in sweetfish control group, 53.0% in general source group and 52.6% in herbal material group. The group was highest. Palmitic acid, oleic acid and linoleic acid were the major fatty acids in all three groups, and EPA content was the highest in the general source group (7.0%), followed by 6.7% in the herbal treatment group and 5.4% in the sweetfish control group.
5. 콜레스테롤 함량은 대조군이 153.84 mg/100g이었으며, 한방 소재 처리군에서는 대조군에 비해 조금 낮아져 134.76 이었고, 일반 소스군에서는 조금 더 낮아져 119.59 mg/100g의 함량을 나타내었다.5. The cholesterol content of the control group was 153.84 mg / 100g, and it was slightly lower than that of the control group in the herbal treatment group, 134.76, and slightly lower in the general source group, indicating a content of 119.59 mg / 100g.
6. 무기질 함량은 대조군에서 Ca 10,439.29, Cu 0.97, Fe 14.02, K 1,182.92, Mg 363.16, Na 1,438.04와 Zn 28.23 (mg/kg)의 함량을 나타내었다. K은 대조군에 비해 실험군이 2배 정도 높은 함량을 나타내었으며, Na은 한방 소재 처리군에서 7배, 일반 소스군에서 9배 정도의 높은 무기질 함량을 나타내었다.6. The mineral content showed Ca 10,439.29, Cu 0.97, Fe 14.02, K 1,182.92, Mg 363.16, Na 1,438.04 and Zn 28.23 (mg / kg) in the control group. K was about 2 times higher in the experimental group than the control group, Na was 7 times higher in the herbal treatment group, 9 times higher in the general source group.
7. 비타민 C 함량을 조사한 결과 은어에 각각의 소스를 첨가한 각 실험군에서 비타민을 함유하지 않는 것으로 나타났다.7. Investigation of the vitamin C content showed that each group of fishes with no sauce contained no vitamins.
8. 은어의 소스에 대한 농도별 전자공여능의 결과 각 소스의 농도와 비례하여 전자공여능이 높은 결과를 나타내었다. 시료 10%의 농도에서는 대조군은 11.50%, 일반 소스는 40.47%, 한방 소스는 55.90%로 나타났다. 8. Results of electron donating ability by concentration of sweetfish source The electron donating ability was high in proportion to the concentration of each source. The concentration of 10% of the sample was 11.50% in the control, 40.47% in the general source, 55.90% in the herbal source.
9. 은어의 소스에 대한 농도별 SOD유사활성도의 결과 일반 소스는 원액(100%)에서 28.75%의 SOD유사활성도가 있었으며 농도가 낮을수록 SOD유사활성도는 미미하였다.9. Results of SOD-like activity according to concentration of sweetfish source In general solution, SOD-like activity was 28.75% in undiluted solution (100%).
10. 저장기간 동안 각 시료의 총균수의 변화에서 저장온도가 4℃일 때 4.3×103 CFU/g로 시작하여 각 시료는 저장기간이 길어질수록 균수는 차츰 증가함을 나타내었다. 저장 21일 째에는 대조군이 5.6×104 CFU/g, 일반 소스군은 5.7×105 CFU/g, 한방 소재 처리군은 7.0×105 CFU/g로 균수의 증가가 크게 나타났으며 일반 소스군과 한방 소재 처리군의 저장성은 비슷한 것으로 나타났다. 25℃일 때 4.3×103 CFU/g로 시작하여 각 시료는 저장기간이 길어질수록 균수는 차츰 증가함을 나타내었다. 저장 21일째에는 대조군이 7.3×107 CFU/g, 일반 소스군이 7.9×107 CFU/g, 한방 소재 처리군은 6.2×107 CFU/g로 균수의 증가가 크게 나타났으며 대조군, 일반 소스군 그리고 한방 소재 처리군의 저장성은 비슷한 것으로 나타났다.10. During storage period, starting at 4.3 × 10 3 CFU / g when the storage temperature was 4 ℃, the number of bacteria increased gradually as the storage period increased. On the 21st day of storage, the control group showed 5.6 × 10 4 CFU / g, the general source group 5.7 × 10 5 CFU / g, and the herbal treatment group showed 7.0 × 10 5 CFU / g. The shelf life of the group and the herbal treatment group was similar. At 25 ° C, starting at 4.3 × 10 3 CFU / g, the number of bacteria increased gradually as the storage period increased. On the 21st day of storage, the control group was 7.3 × 10 7 CFU / g, the general source group was 7.9 × 10 7 CFU / g, and the herbal treatment group showed 6.2 × 10 7 CFU / g. The shelf life of the source and herbal treatment groups was similar.
11. 저장 중 휘발성 염기질소 함량은 제조 당시에는 대조군이 13.83 mg/%, 일반 소스군은 9.62 mg/%, 한방 소재 처리군은 10.71 mg/%의 휘발성염기질소량을 나타내었다. 대조군이나 실험군 모두 저장온도에 관계없이 저장 기간이 길어질수록 휘발성염기질소의 함량은 증가하였다. 저장온도 25℃에 비해 4℃에 저장한 것이 휘발성염기질소 함량의 증가가 낮게 나타났다.11. During storage, the volatile basic nitrogen content was 13.83 mg /% in the control group, 9.62 mg /% in the general source group, and 10.71 mg /% in the herbal treatment group. Regardless of the storage temperature, the volatile basic nitrogen content increased in both control and experimental groups. Storing at 4 ℃ compared to storage temperature of 25 ℃ resulted in low increase of volatile basic nitrogen content.
12. 저장 중 히스타민 함량은 4℃와 25℃ 저장조건에서 모두 일반 소스군이 가장 낮았으며, 은어 대조군에 비해 한방 소재 처리군의 히스타민 함량이 높았으나 알레르기 유발 빈도가 높은 고등어(187.40 ppm), 꽁치(169.40ppm), 삼치(71.20ppm) 등의 붉은살 생선 중의 히스타민 함량에는 못 미치는 것으로 나타났다.12. During storage, the histamine content was the lowest in the general sauce group at 4 ℃ and 25 ℃ storage conditions, and the histamine content of the herbal treatment group was higher than that of the sweetfish control group, but the allergic mackerel (187.40 ppm) and saury (169.40ppm) and Spanish mackerel (71.20ppm) were found to be less than the histamine content in red fish.
13. 색도는 일반 소스군의 내부 명도(L), 적색도(a), 황색도(b)는 각각 28.42, 3.25, 7.69 이었으며, 외부의 색도는 각각 41.04, -0.18, 8.92로 나타났다. 한방 소재 처리군에서는 내부의 색도는 크게 변화가 없었으나 외부의 명도는 감소하였고 적색도는 소폭 증가함을 나타내었다.13. The chromaticity of the general source group was 28.42, 3.25, and 7.69 for internal brightness (L), redness (a), and yellowness (b), respectively. The external chromaticities were 41.04, -0.18, and 8.92, respectively. In the herbal treatment group, the internal chromaticity did not change significantly, but the external brightness decreased and the redness increased slightly.
14. 물성은 검성, 깨짐성, 강도와 경도는 대조군이 한방 소재 처리군 및 일반 소스군에 비해 적게는 2배에서 크게는 9배 정도의 물성의 차이를 나타내어 한방 소재 처리군에서 가장 낮은 물성을 나타내었고, 일반 소스군, 대조군 순으로 높은 물성치를 나타내었다.14. The properties of gums, cracks, strength and hardness of the control group showed the difference between 2 times and 9 times higher than those of the herbal material treatment group and the general source group. Physical properties were shown in order of general source group, control group.
15. 저장 중 pH변화는 저장온도에 관계없이 저장 초기에는 대부분의 실험군에서 대조군에 비해 높은 pH를 나타내었으나 저장기간이 길어질수록 저장온도 4℃와 25℃에서 일반 소스군 및 한방 소재 처리군 모든 실험군에서 대조군에 비해 대체적으로 높은 pH를 나타내었다.15. During storage, the pH change during storage showed higher pH than most of the control group at the beginning of storage, but as the storage period was longer, the general source group and the herbal material treatment group at the storage temperature of 4 ℃ and 25 ℃ Showed a generally higher pH than the control.
Claims (6)
은어포 소스.Mixed with sugar and plum at 1: 1 (g: g), and then aged for 2 ~ 3 months, the extract of fermented plum, fermented lotus leaf and herbal raw materials at a ratio of 1: 300 ~ 500: 700 ~ 900 (L: g: g). Characterized by mixing
Sweetfish sauce.
한방원료는 인삼, 천궁, 당귀 중 어느 하나의 분말인 것을 특징으로 하는,
은어포 소스.The method of claim 1,
Herbal raw material is characterized in that the powder of any one of ginseng, cheongung, tangwi,
Sweetfish sauce.
한방원료는 인삼의 분말인 것을 특징으로 하는,
은어포 소스.The method of claim 2,
Herbal raw material is characterized in that the powder of ginseng,
Sweetfish sauce.
전체 은어포 소스 10L 기준으로 하여, 진간장 1L, 꿀 1L, 정종(주정) 1L, 다진 마늘 400g, 다진 생강 150g, 소금 40g, 후춧가루 20g, 설탕과 매실을 1:1로 혼합하여 2~3개월간 숙성시킨 매실엑기스 0.5L, 발효연잎 200g, 인삼 400g, 나머지 물로 구성되는 것을 특징으로 하는,
은어포 소스.The method of claim 3,
Based on 10L of sweetfish sauce, 1L of soy sauce, 1L of honey, 1L of jongjong (drink), minced garlic 400g, chopped ginger 150g, salt 40g, pepper powder 20g, mixed with 1: 1 sugar and plums for 2 to 3 months The plum extract 0.5L, fermented lotus leaf 200g, ginseng 400g, characterized in that consisting of the remaining water,
Sweetfish sauce.
은어포.Characterized in that the source of any one of claims 1 to 4 is applied,
Sweetfish
은어포의 제조방법.Washing the sweetfish; Fin and viscera removal steps; Flotation step; Draining water; 5 days of immersion in a source of any one of claims 1 to 4 at a temperature of 2-5 ℃; Dipping solution removal step; Spraying natural wood vinegar; Drying at 50 ° C. for 12 to 24 hours; Spraying the hot-water extracted extract by using any one of ginseng, cheonggung, and tangsu as water and a ratio of 20: 1 (v / g) during the drying step; Aging and drying for 24 to 48 hours at 45 ℃; consisting of,
Method of manufacturing sweetfish.
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| KR101655117B1 (en) * | 2016-04-15 | 2016-09-07 | 주식회사 피지마켓 | Manufacturing method of dried fish or jerky for pets and dried fish or jerky for pets made therefrom |
| KR20190022077A (en) * | 2017-08-25 | 2019-03-06 | 김도섭 | Dried meat/fish with herb medicine extract and manufacturing method of the same |
| KR102448117B1 (en) | 2021-08-05 | 2022-09-28 | 오규근 | Method for preparing fish jerky and the fish jerky |
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| JPH10201447A (en) | 1998-01-28 | 1998-08-04 | Ayuya:Kk | Sweetfish steamed with sake or wine for preservation |
| JP2005185196A (en) | 2003-12-25 | 2005-07-14 | Kuruveru Kyan:Kk | Soup for chinese noodle, and chinese noodle |
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| KR101655117B1 (en) * | 2016-04-15 | 2016-09-07 | 주식회사 피지마켓 | Manufacturing method of dried fish or jerky for pets and dried fish or jerky for pets made therefrom |
| KR20190022077A (en) * | 2017-08-25 | 2019-03-06 | 김도섭 | Dried meat/fish with herb medicine extract and manufacturing method of the same |
| KR102448117B1 (en) | 2021-08-05 | 2022-09-28 | 오규근 | Method for preparing fish jerky and the fish jerky |
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