KR20120015653A - Pouch style flatfish extracts and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A producing method of a flatfish extract packaged in retort pouches using flatfish with low marketability is provided to remove the fishy smell of the flatfish using ginger, garlic, dried soybeans, and green tea. CONSTITUTION: A producing method of a flatfish extract packaged in retort pouches comprises the following steps: removing intestines, skin mucilage, scales, fins, and a tail fin from 450-550g of flatfish; washing the preprocessed flatfish with tap water, and cutting into 5cm slices(1); dipping the flatfish slices into green tea for 4 hours(2); removing the moisture from the flat fish slices, and grinding with a meat chopper; mixing 2kg of ground flatfish with 10L of drinking water, 100g of dried soybeans, 50-100g of garlic, and 50-100g of ginger, and heating the mixture at 94-98 deg C for 5 hours; cooling the heated mixture, and filtering with a sieve before resting the obtained flatfish extract for 30 minutes; and removing oil from the cooled flatfish extract, and packaging the flatfish extract in a pouch.

Description

    Pouch style flatfish extract and its manufacturing method using Jeju flounder

The present invention relates to a pouch-shaped flounder and a method of manufacturing the same using Jeju flounder, which will be described in more detail. After slicing, immerse in green tea and rice water at 8 ± 2 ℃ for 4 hours to remove fishy fish, and remove the flatfish meat dipped in green tea or rice water to make it dry.Meat Chopper The present invention relates to a pouch-type flounder treble and its manufacturing method using Jeju flat flounder, which is used as a raw material for the manufacture of high-pitched grains and is ground with a proper amount of garlic and ginger.

Koreans generally prefer live fish sashimi, and among them, the meat is particularly hard and chewy and white fish is the most used, but the logistic cost for live fish distribution is high. Therefore, the Sing Sing Society was devised to improve this point, but the Sing Sing Conference is neglected due to the shortcoming of being distributed within a short time (within 12 hours) in order to maintain the hard chewability that our people prefer.

In addition, domestic fishers have invested all facilities and manpower in the production and distribution of fresh fish and live fish, so that the freshness of fish or fish that have passed the distribution period have been sold at prices below the production cost, causing huge losses in fishermen's income. In case of mass deaths of immature and adult fish, all of them are discarded and have a problem of causing fishery crisis.

Recently, sales of processed small foods, convenience, instant foods, and health-oriented processed foods have increased due to income growth and the increase of single households. Sometimes.

    In general, pouch (pouch) treble so-called extract is used meat, fruit, herbal medicine, seafood, etc., but most of these fields are used as food additive seasoning or drinking water.

Therefore, when describing the background of the conventional extract, in the flavor improvement method of conger eel extract of Korean Patent Registration No. 0591388 (2006,06,12), conger eel extract: 0.2M glucose solution: 0.2M glycine and cystine 1 Mixing the mixture of 4: 1 in 4: 2: 2 and maintaining the pH at 6.8-7.0 at 160-170 ° C. for 80-100 minutes to improve flavor of conger eel extract, and Korean Patent Registration No. 0902539 (2009.06.05) In the functional beverage composition containing the abalone extract and its preparation method, after preparing the abalone, washing and separating the internal organs and the trunk, and then crushed the prepared abalone trunk to prepare abalone crushed water and purified water to abalone crushed After adding the proteolytic enzyme, and then enzyme extract to prepare the abalone extract, prepared abalone extract, citrus fruits, washed and then crushed to prepare a citrus pulverized, pectinase to the citrus pulverized After adding at a concentration of 200-250 ppm, at least one selected from citrus enzyme digestion liquid and red ginseng extract prepared by enzyme extraction at 20-25 ° C. for 2-4 hours, 0.5-5% by weight of the abalone extract There is a technique for producing a functional beverage composition by adding and mixing.

    As mentioned above, it is difficult to expect continuous growth in the distribution of existing live fish that generally prefers live fish sashimi, and it is necessary to commercialize new types of flatfish processed products. As the market is shifting around simple, ready-to-eat foods and health-oriented functions, the development of products suitable for these trends is required.

However, Koreans generally prefer live fish sashimi, and among them, they tend to prefer white fish with good chew due to their solid meat quality. Therefore, the most popular sashimi Koreans prefer flounder (flatfish). However, due to the preference for live fish sashimi, logistics costs for live fish distribution are high. Therefore, the Sing Sing Society was devised to improve this point, but the Sing Sing Conference is neglected due to the shortcoming of being distributed within a short time (within 12 hours) in order to maintain the hard chewability that our people prefer.

In addition, domestic fishers have invested all facilities and manpower in the production and distribution of fresh fish and live fish, so that the freshness of fish or fish that have passed the distribution period have been sold at prices below the production cost, causing huge losses in fishermen's income. In case of mass deaths of immature and adult fish, all of them are discarded and have a problem of causing fishery crisis.

In order to solve the above problems, in the present invention, the flounder is immediately killed and frozen, and the non-edible part is removed, and then bleeded and washed with tap water, and then cut into pieces of green tea and rice water at 8 ± 2 ° C. After immersing in time to remove fishy fish, the flatfish meat dipped in green tea or rice water is drained and drained. The meat is then used as a raw material for making high-pitched meats. Providing a method for producing pouch-shaped flounder using Jeju flounder, which is also prepared by grinding garlic and ginger together, utilizing substances that inhibit the activity of collagenase enzymes as well as sterilization among natural products that are spotlighted as well-being materials 2 to 3 days to ensure the firmness of the fish tissue, which is a problem of the traditional flounder sashimi distribution without affecting the taste of the flounder sashimi itself. It is necessary to suppress the enzymatic activity of collagenase and elastinase that can be supported, thereby providing a new product that emphasizes not only quality but also hygiene. In order to study high-pitched products using immature Jeju flounder or larvae, which are poorly commercialized, the retort was added by adding semi-dried seaweed, mugwort and Chinese cabbage to the high-functionality high-pitched liquor and the deliciously prepared flounder. In addition to increasing the availability of fry or immature fish, we have developed an application for manufacturing pouches packaged in vinyl. The aim was to provide treble products and applications that add value.

    By providing a method for producing a pouch-type treble using the Jeju mountain flounder of the present invention, pouch-type treble is manufactured by using immature Jeju flounder, which is less commercially available, except that the flounder is used as a raw fish sashimi or water By increasing the utilization of pom-poms as well. It is prepared by adding semi-dried seaweed, mugwort and Chinese cabbage to the deliciously prepared flounder, packed in a retort pouch vinyl. It is seasoned by preparing a concentrated solution so that the liver can be made with only high-pitched liquid, and it is easy to eat by adding a certain amount of water to warm it or eat it by boiling, and it has the effect of making it easy to enjoy with instant pouch-type treble made with only natural ingredients.

In addition, the pouch-type treble manufactured using the flatfish makes it easy to enjoy the taste of the flatfish, so that it can be used easily and conveniently for health promotion, for loosening the hangover, for outdoor use, etc. By making it convenient for people who are difficult to cook, such as me, it has a useful effect that can greatly contribute to the increase in consumption of immature flounder as well as national health.

1 is a flow chart of the pouch type flounder manufacturing process using the present inventors
Figure 2 is a product using the pouch type flatfish treble using the present invention flounder (kinds)
Figure 3 is a pouch-type soup type photo using the present inventors flounder high

    Hereinafter, a pouch-type treble and a method of manufacturing the same using Jeju mountain flounder according to the present invention are first manufactured using the flounder cultured in Jeju, and immediately slaughtered flounder, remove the non-planted portion, and then After bleeding and washing, cut into pieces and immerse them in 8 ± 2 ℃ green tea and rice water for 4 hours to remove fishy fish. The flatfish meat, which was dipped in green tea or rice water, is drained and dried. Meat Chopper) is used as a raw material for the production of high-pitched meat, and when the fish meat is ground, it is related to pouch-type flatfish tremor using Jeju's flatfish, which is prepared by grinding with appropriate amount of garlic and ginger.

[ Example  1] Treble material and treble method using flatfish

The flounder (500 kg / 50g), which was farmed at Jeju Photocluster Business Group, was immediately killed and bleeded, and airborne to the laboratory within 3 hours for use in the experiment. Garlic and ginger used in the manufacture of the flounder treasury were domestically purchased from the market. The flounder, which was delivered to the laboratory, was removed from the gut, surface slime, scales, fins, and tail, and then bleeded and washed with tap water at 13 ± 2 ℃. In order to remove fishy smell by putting 4cm of chopped back and immersing in 8 ± 2 ℃ green tea and rice water for 4 hours, green tea put 10g of Halla green tea (dried leaves) in 4L drinking water and make green tea at 43 ± 2 ℃. In order to reduce the fishy smell by submerging the flounder meat cut into pieces of time, rice water was prepared by washing the rice in 300g of fresh rice in 4L drinking water and tested in the same way as green tea. The flatfish meat dipped in green tea or rice water is drained and drained. The meat is then ground to meat grinder (Fujis Industries, Model M-12S) and used as a raw material for high sound quality. Add garlic and ginger as appropriate and grind together.

As described above, pouch-type trebles are prepared by using flounder using food materials beneficial to health, and specific details for the implementation of the pouch-type treble production method using the present invention are shown in FIG. Detailed description for each specific method and example are as follows.

1) Optimum amount of water and time for making treble

    The experimental conditions for the hydrothermal cooking were set based on the Central Composite Design (CCD) method, and the temperature among the variables affecting the hydrothermal cooking was the result of preliminary experiments to minimize browning and maximize the free amino acid content. In consideration of the performance of the cooker and fixed to 96 ± 2 ℃, the range of time (T), the amount of water (W) was set as shown in Table 1.

2) Manufacturing method of treble

    1 kg of flounder fish ground with meat chopper was added to 1-5 L of drinking water, 100 g of dried soybean, and the ratio of ginger and garlic (Table 2) presented in the reaction surface analysis method. The mixed fish meat and various ingredients were heated at 96 ± 2 ° C for 3 to 12 hours, and then heated on a strong fire until it boiled sufficiently, after which the oil on the surface was often removed while continuing to boil on medium heat. The water that diminishes with heating was added to keep water at the level before the end of the entire flounder treble. After the heating time was completed, the treble was cooled and poured into a stainless steel sieve for cooking to separate the residue. The treble was finally left for about 30 minutes and finally suspended oil was removed. Was adjusted to the baked salt (clean garden) was used as a sensory test sample.

[ Example  2] applying flatfish treble Soup  product

    Figure 2 is a photograph showing a product of the soup type using the pouch-shaped flounder tremor using the flounder of the present invention prepared in Example 1, which will be described in detail as follows.

For soup type using flatfish, add 5g of dried seaweed, 10g of mugwort, and 15g of Chinese cabbage in 300ml of flatfish, and divide the final salinity of broth into 0.10%, 0.15% 0.20%, 0.25%, 0.30%. , Prepared as a Chinese cabbage soup, boiled for 3 minutes or boiled for 5 minutes in a microwave (microwave), and then used in the investigation of the preference of salinity.

1) flatfish seaweed soup

Dried seaweed seaweed soup prepared by adding 5 g of desalted dried seaweed (5 g) of water content 57% to 300 ml of beaked fish prepared in [Example 1] is prepared with salt water of 0.2 to 0.25% to prepare a wakame wakame seaweed soup using In the microwave, cooking was possible within 5 minutes.

2) Flatfish Treble Mugwort

Prepared by adding 10 g of mugwort to 300ml of the flounder prepared in [Example 1], the flounder mugwort soup is made up of salts of 0.25 ~ 0.3% to prepare a flatfish trembling soup with light flounder, 5 minutes in a microwave oven Cooking was possible soon.

3) Flatfish Treble Soup

    Prepared by adding 15g of Chinese cabbage 15g to 300ml of flatfish treble prepared in [Example 1] is a flatfish cabbage soup made of 0.15 ~ 0.2% salinity to manufacture a flatfish treble cabbage soup using a flatfish treble, microwave oven Cooking was allowed within 5 minutes.

Photographs of the present invention prepared in the above, packed with a pouch form soup type using the flatfish and the flatfish (Fig. 3).

[ Experiment 1 ] General ingredient analysis, sensory test and palatability

General component analysis

    Moisture, crude protein, crude fat and ash content of the treble samples were quantified by AOAC (1981) standard method.

2. Quantification and Qualification of Free Amino Acids

In order to find out the optimum treble production conditions according to the amount of water and the heating time, the total amount of free amino acids was tested by the OPDA method using an OPDA (o-phtalodealdeyde) reagent.In order to confirm the nutrition and palatability, an HPLC type amide acid analyzer (SYKAM, Mode) was used. Qualitative analysis using S433, Deutschland).

3. Physiological Activity Test

In physiological activity experiments, we measured bowel contraction rate by stimulation of flatfish tremor in rat duodenum, and blood pressure difference and vasorelaxation effect before and after tremor in arterial blood vessels of rat.

4. Consumer preference survey

Forty-five female sensory testers of thirteen kinds of high-pitched samples prepared at the garlic and ginger ratio suggested by the response surface method were tested for 45 females in their 20s for the four items of overall preference, smell, flavor and taste. The consumer preference was conducted using the questionnaire as a 9-point preference scale.

The treble temperature supplied to consumers was 40 ~ 50 ℃, keeping it slightly hot. Sensory evaluation of samples prepared or packaged under the conditions of the optimum manufacturing conditions and functionalities was also carried out in the same manner.

5. Evaluation of sensory evaluation specialists

The evaluation of sensory evaluation specialists measured the smell and taste of seven sensory personnel trained in the sensory performance of the flounder tremors, which were prepared under different pretreatment conditions for deodorization.

[Experiment result]

Experiment 1. Using Jeju Flounder Pouch Development of mold treble products

1) Optimum yield heat treatment condition

    As shown in the results in Table 3, when extracting the flounder tremor at normal pressure, 5 times of drinking water was added to raw meat at 96 ± 2 ° C., and heating for about 5 hours resulted in the best extraction of free amino acid. This is a result of about 20% higher content than the previous study (1,400mg%), which is thought to be due to the fact that raw meat is produced differently (formerly Wando mountain flounder), and that the small size is used.

2) Basic sensory evaluation according to pretreatment condition and deodorant material

    In order to minimize the fishy smell of the flounder, the high-functionality of the fish prepared by varying the pretreatment conditions and the amount of additives is shown in Table 4 (fish meat 2kg + bottled water 10 L).

As shown in Table 4, the functionalities of the flatfish treble with 13 different pretreatment conditions were the highest in the J, K, L and M groups pretreated with green tea, followed by the rice water treatment group. Functionality between the green tea treatment groups differed according to the amount of ginger and garlic added.

3) Optimal point of adding garlic and ginger

The optimum amounts of garlic and ginger that satisfies consumers' preferences according to the response surface analysis of Table 2 were analyzed. In other words, when all the response variables were drawn in the optimization curve considering the overall preference, smell, flavor, and taste, all the four reaction variables had a lower limit of 5.5 and a target value of 6.0. The maximum overall preference value was obtained when 24.8 g of sugar and 52.5 g of ginger were added. Therefore, put 10L bottled water in 2kg of flatfish, put 50 ~ 100g of garlic and 50 ~ 100g of ginger to produce the flatfish treble.

4) common components of flatfish treble

Table 5 shows the results of analyzing the general components of the treble and flounder raw meat prepared under the above conditions.

5) Preferred salinity of flatfish treble

    Preferred salinity was measured in females in their twenties and stockholders in their fifties.The salinity of the flatfish was 0.1%, 0.2%, 0.3% and 0.4%. It was like

As shown in Table 6, the twenties prefer 0.2 ~ 0.3% broth, 50s preferred 0.2% broth, but because the difference was not large, the salinity of the flounder tremor may be adjusted around 0.2 ~ 0.3%.

 6) Free amino acids  content

    The results of quantifying the free amino acids of three treble (K, L, M sample of Table 4) made by the pretreatment under the conditions of Table 4, which were considered to be relatively good in functionality (Table 7, K, L, M sample) (Table 7) 1,200 ~ As about 1,500 mg / 100 mL, it can be seen that 60-75% of the total nitrogen compound is composed of free amino acid. Therefore, the flatfish treble is abundant amino acid with good flavor and expected to show various physiological activities.

7) Free amino acid  Configuration

    Table 8 shows the highest taurine content of the flatfish and the flatfish, followed by alanine, glutamic acid, proline, threonine, and leucine.

8) Physiological Characteristics of Flatfish Treble

The contraction effect on rat duodenum, rat blood pressure drop effect and rat vascular relaxation effect by the flounder tremor are shown in Table 9.

As shown in Table 9, rats were found to have significant effects on duodenal contraction due to flounder tremendous, which can be expected to increase appetite through vigorous bowel movements. . In addition, the addition of ginger and garlic, rather than the treble of the meat itself caused an additional effect, the mixing effect of garlic and ginger was not so great.

[ Experiment 2 ] Flat treble  Used Soup  Survey sign

This is a product of soup type using pouch type flounder using the flounder prepared by the method of Example 2, each soup type using the flounder tremor is dried seaweed 5g, mugwort 10g, cabbage 15g desalted in 300ml Put the final salinity of the broth was divided into 0.10%, 0.15% 0.20%, 0.25%, 0.30% was prepared as seaweed soup, mugwort soup, soybean soup, so prepared soup boiled for 3 minutes, or microwave (microwave) After boiling for 5 minutes at, it was used for the investigation of the preference of salinity.

First, the preference survey panel was conducted with 30 college students in their 20s and 20 housewives in their 50s. The results are summarized as follows.

1) In the flatfish seaweed soup, the final salinity of broth was found to be the most preferred salinity of 20 to 17 and 50 to 11 in 0.2 ~ 0.25%.

2) In the flatfish, Mugwort soup, the salinity of broth was found to be the most preferred salinity of 20 to 15 people and 50 to 9 people in 0.25 ~ 0.3%.

3) In the flatfish soup, the salinity of broth is the most preferred salinity of 20 to 16 people and 50 to 12 people in the portion of 0.15 ~ 0.2%. As such, it will be desirable to prepare a range of good salinity

Claims (6)

Immediately bleed 500 ± 50 g of Jeju cultured flounder, and remove the guts, surface slime, scales, fins and tail of the flounder, and then bleed and wash with tap water at 13 ± 2 ℃ for 2 minutes. The selection process of washing, washing and selecting;
A fishy removal process (2) of removing the fishy smell by putting the selected flounder into 10 g of dry leaf green tea in 4L of drinking water and immersing it in 8 ± 2 ° C. green tea water for 4 hours at 43 ± 2 ° C .;
A high sound raw material manufacturing process (3) of extracting the flounder meat immersed in the green tea water, removing the water, and then grinding it into a meat chopper to prepare a high sound raw material;
For 2 kg of flatfish flesh ground with the above-mentioned meat grits, add 10 L of drinking water, add 100 g of dried soybean, 50-100 g of garlic, and 50-100 g of ginger for 5 hours at 96 ± 2 ° C. to minimize browning and maximize free amino acid content. A flounder tremor manufacturing process (4) for heating the treble to produce a treble treble;
After the heating time is completed, the flounder is cooled and poured into a sieve, and the residue is separated, and the recovered flounder is left for 30 minutes, and then suspended oil is removed, and the salinity of the flounder is adjusted to a level of 0.2 to 0.3%. Method for producing pouch type flatfish treble using Jeju's flatfish, characterized in that the pouch sealed
     Pouch type flounder using Jeju mountain flounder, characterized in that produced by the manufacturing method of claim 1      According to claim 2, the flatfish is a pouch-shaped flatfish using the flatfish, characterized in that the blood pressure drop due to the effect of appetite enhancement and terminal vascular expansion through the bowel movement affects the duodenal contraction      The pouch type wakame prepared by the manufacturing method of claim 1, which is prepared by adding 5 g of demineralized dried seaweed with water content of 57% to 300 ml of beak, and the wakame wakame seaweed soup is characterized by consisting of 0.2 to 0.25% salinity. Method for manufacturing the flatfish seaweed soup using the flatfish      Claim 1 using the pouch-shaped flounder prepared by the manufacturing method of claim 1, the flounder trembling soup prepared by adding 10 g of mugwort to 300 ml of flounder trestle is characterized by consisting of salt of 0.25 ~ 0.3% How to make mugwort soup      The pouch-shaped flounder prepared by the manufacturing method of claim 1, which is prepared by adding 15 g of Chinese cabbage to 300 ml of flounder, is made of 0.15 ~ 0.2% salinity. Method of manufacturing flatfish treble cabbage soup

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