KR20130092665A - A method for preparing the salted changran jeot using by laver oil - Google Patents

Abstract

PURPOSE: A production method of salted pollack intestine is provided to offer excellent quality and storage property using laver essential oil as a natural antibiotic material. CONSTITUTION: Moisture is removed from washed pollack intestine, and the pollack intestine is dipped in salting water for salting for 1-4 days. Foreign substances and moisture are removed from the salted pollack intestine. The pollack intestine is seasoned, and coated with dry spices. The pollack intestine with the dry spices is coated with liquid spices. The salting water contains 1-20 wt% of salt, 1-10 wt% of sugar, 1-10 wt% of water, and 0.01-5 wt% of refined rice wine for 100 wt% of pollack intestine. The dry spices include 1-10 wt% of red pepper powder, 0.01-5 wt% of sugar, and 0.01-10 wt% of laver essential oil for 100 wt% of pollack intestine. The liquid spices include 1-7 wt% of red pepper powder, 0.01-5 wt% of artificial seasoning, 1-10 wt% of garlic, 1-10 parts by weight of starch syrup, and 1-15 wt% of water for 100 wt% of pollack intestine.

Description

A method for preparing the salted changran jeot using laver oil

The present invention relates to a method for producing changran chops with improved quality and shelf life using gold essential oil as a natural antimicrobial substance.

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

[Document 2] Woo Wonsik. 2005. Natural Products Chemistry Research Act. Seoul National University Press. 167-235.

[Reference 3] Choi, Han-Gil et al., Marine Plants and Oriental Medicine, Academic Information, pp.18, 175-176, 2004

Salted seafood is a traditional Korean fermented fish food that suppresses the growth of decayed bacteria by salting fish and shellfish and decomposes meat by the enzyme action of autodigestive enzyme or microorganism.The manufacturing process is simple and no special manufacturing equipment is needed. The product has a unique umami, and it is used a lot of seasonings of side dishes and kimchi from ancient times until today. Korean Journal of Food Science and Nutrition, 25 (6) , pp.937-943, 1996).

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

Plant essential oils are volatile fragrances obtained by distilling or compressing certain plants and are mixtures of chemicals synthesized for defense mechanisms, signaling and secondary metabolism in plants, animals and microorganisms (Woo Won Sik. 2005. Natural Products Chemistry Research Method) Seoul National University Press, 167-235)

In particular, seaweed (Porphyra spp.) Is a seaweed of Rhodophyta (red algae) and violet hairs. The butterfly is 5-12 cm. The body is long oval or string-shaped egg-shaped with wrinkles at the edges. The upper part of the body is reddish brown and the lower part is greenish blue. It consists of one layer of cells, which are irregular triangles, tetragons, or polygons and are randomly arranged. The cross section is tetragonal and the height is greater than or nearly equal to the width. Bottom cells are ovate or elliptical, with large, colorless hint roots. On the coast of Korea, it begins to appear in October and breeds from winter to spring, then gradually decreases and is not visible in summer. It is distributed in Korea (Jeju Island, South Coast, West Coast), Japan, China, etc. (Naver Encyclopedia, www.naver.com )), especially 15 species are known in Korea. ), P. yezoenisis is known, and general ingredients include lipids, proteins, fiber, sugars, pollen, and other vitamins A, B1, B12, C and various minerals, taurine, EPA, etc. It is known to contain various medicinal constituents (Han et al., Marine Plant and Oriental Medicine, Academic Information, pp.18, 175-176, 2004).

Accordingly, the present inventors are researching how to improve the taste and quality of the salted salted raw salted changlan marinated with commercially available changlan chopped as a natural antibacterial substance that is expected to inhibit the proliferation of altered causative bacteria More microbial, pH, amino nitrogen, VBN, and TBA measurements result in greater shelf life, reducing the amount of returns and wastes resulting from alteration, not only saving food resources, but also reducing product production costs There is an advantage of the improvement has been completed in the present invention a method of manufacturing Changlan chopped salt using seaweed essential oil.

In accordance with the above object, the present invention provides a manufacturing method for producing a changran chops with improved quality and shelf life using the seaweed essential oil as a natural antimicrobial material.

Specifically, the present invention is the first step of screening and selection to wash the water from pollack pollack; A second step of removing water from the window of the first step and immersing in pickles to salt for 1 to 4 days, preferably 1 to 3 days; A third step of removing impurities and water from the salted window of the second step; A fourth step of applying a dry seasoning to the seasoned window with the impurities removed in the third step and adding seasoning oil to the seasoned window; From the manufacturing process characterized in that it comprises a fifth step of applying the water seasoning to the dried seasoned seasoned egg using the kim essential oil of the present invention can obtain a seasoned seasoned salt with added kim essential oil with excellent quality and shelf life .

The pickles used in the present invention are 1 to 20% by weight of salt, 1 to 10% by weight of sugar, 1 to 10% by weight of water, and 0.01 to 5% by weight of sake, preferably 100% by weight, based on 100% by weight of window egg. It is characterized in that it is composed of 1 to 15% by weight of salt, 1 to 10% by weight of sugar, 1 to 10% by weight of water, and 0.01 to 5% by weight of sake.

Dried seasoning used in the present invention is 1 to 10% by weight of red pepper powder, 0.01 to 5% by weight of sugar, and 0.01% to 10% of seaweed essential oil, preferably 1 to 5% of 100% by weight of egg weight It is characterized in that the composition is composed of 0.1% to 6% by weight, 0.1% to 3% by weight sugar and nori oil.

Water seasoning used in the present invention is 1 to 7% by weight of red pepper powder, 0.01 to 5% by weight, 1 to 10% by weight of garlic, 1 to 10% by weight of starch syrup, 1 to 15% by weight of water, Preferably, 1 to 5% by weight of red pepper powder, 0.1 to 3% by weight, 2 to 7% by weight of garlic, 2 to 7% by weight of starch syrup, and 1 to 10% by weight of water, based on 100% by weight of window egg It is done.

Kim essential oil as defined herein is domestic or imported laver, preferably domestic laver, more preferably Porphyra spp., Even more preferably, Porphyra tenera or P. yezoenisis Dry, pulverized and cut, and containing water of about 1 to 200 times (w / w), preferably 10 to 100 times (w / w) purified water, alcohol, 1 to 4 carbon atoms Lower alcohols, or mixed solvents thereof, preferably water or water and ethanol mixed solvents, more preferably water or 50-99% water and ethanol mixed solvents, added for 10 minutes to 7 days, preferably 20 minutes to 2 During the time, extraction methods such as cold extraction, hot water extraction, ultrasonic extraction, reflux cooling extraction, preferably ultrasonic, at 0 ° C to 150 ° C, preferably 10 ° C to 100 ° C, more preferably 20 ° C to 90 ° C. Extraction method to obtain an extract Stage 1; The essential oil extracted from the laver of the present invention may be obtained through the second step of manufacturing the filtered extract and drying the filtrate under reduced pressure.

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

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

Removing water from the window of the first step in a second step and immersing in pickles to soak for 1 to 4 days, preferably 1 to 3 days;

In the third step, the window that has been treated by the process of the second step may include removing impurities and moisture;

In step 4, seasoning the seasoned window with dried impurities and applying dried seasoning to the seasoned window;

In the fifth step, using the steaming oil of the present invention from the manufacturing process comprising the fifth step of applying the water seasoning to the dried seasoned seasoned egg can be prepared with excellent quality and shelf life.

In another aspect, the present invention provides a changran chopped with the addition of seaweed essential oil excellent quality and storage properties obtained by the manufacturing method.

Microbial, yeast, lactobacillus, pH, VBN and TBA measurement results, superior quality and shelf life are superior to that of commercially-produced kolan, which prevents the waste of food resources due to deterioration. In addition to reducing costs, we have confirmed the benefits of product quality improvement.

The present invention is a microbial, yeast, lactic acid bacteria, pH, VBN and TBA measurement results, quality and shelf life is superior to the Changlan chops produced by the process of the present invention using the Kim Jung-oil, a natural antimicrobial substance, finally deteriorated It not only prevents waste of food resources, reduces the production cost of the product, but also contributes to improving the food value because it has the advantage of improving the quality of the product.

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

However, the following examples and experimental examples are illustrative of the present invention, and the content of the present invention is not limited by the following examples and experimental examples.

Reference Example  1. Preparation of sample

Changran (Gangneung-si Suhyup), salt (Cheonil salt, Gangneung-si Suhyeop), sugar (white sugar, CJ), Cheongju (Baekhwabok, Lotte liquor), Miwon (flavorful Miwon, Chungwon), starch syrup (old syrup, Ottogi), Garlic (Gangneung-si Hanaro Mart), tap water (Gangneung-si), and red pepper powder (Haechandeul red pepper powder, CJ) were purchased and used.

Reference Example  2. Kim Essential Oil Manufacturing

Laver ( Porphyra) tenera ) was purchased from a river gorge in Gangneung-si, and was added with 1,000 mL of 95% ethanol to powdered laver (200 g dry weight), followed by ultrasonic extraction (Power Sonic520) at 30 ° C for 30 minutes. After performing the filtration under reduced pressure to obtain an ethanol extract it was used for the experiment while removing the solvent at 40 ℃ with a rotary evaporator (heating bath B-490) and stored below -40 ℃.

Example  One. Cod roe  Produce

1-1. Kim Jung-yu To  Added Cod roe  Produce

Frozen window of Reference Example 1 was washed by thawing at room temperature for about 2 days. The washed egg was salted for 48 hours with salt of 10% salt, 4% sugar, 40% water, and 0.5% cheongju. After washing and screening the pickled egg, the water was drained for 3 hours in the rice tray, and the dried seasoning was added by adding red pepper powder 3%, sugar 0.7%, and 1% or 3% of the above-mentioned seaweed oil with different concentrations. Finally, water seasoning was prepared by adding 2% red pepper powder, miwon 0.15%, garlic 5%, starch syrup 4.5%, and water 6.5% compared to the window egg, and storing it in a sterilized pack and storing it at 25 ° C. Hereinafter referred to as “Kim Essential Oil 1% and 3%” respectively).

1-2. For comparison Cod roe  Produce

No additives were prepared in the market instead of Kim Jung-yu during the step 1-1, using the same method as the step 1-1, but the control window was added (hereinafter, referred to as “control”).

Experimental Example  1.Added seaweed essential oil Salted  Microbial count and pH  Measure

1-1. Number of microorganisms

The number of microorganisms was measured using the following method for 3, 6, 9, and 12 days at 25 (± 5) ° C for the fermented kochujang prepared in Example.

During storage, the total number of microbial microbial bacteria was 3M Aerobic Count Plate film and the number of lactic acid bacteria was agar medium supplemented with BCP (DIFCO).

As a result of the experiment, the change of the total bacteria according to the maturation period of Changlan chops using Kim Jung-yu is shown in Table 1. The initial total bacterial counts of seasoned kochujang added with Kim essential oil were about 10 times higher than those of normal kochujang. It didn't look big.

Changes in Total Bacterial Count of Fermented Salted Fermented Seaweed (25 ± 0.5 ℃) sample Storage period (days) 0 3 6 9 Control 6.0 × 10 ⁵ 4.5 x 10 ⁴ 6.0 × 10 ⁴ 6.0 × 10 ⁴ Kim essential oil 1% 4.0 × 10 ⁴ 3.8 × 10 ⁴ 3.6 × 10 ⁴ 5.0 × 10 ⁴ Kim essential oil 3% 6.4 × 10 ⁴ 4.6 × 10 ⁴ 6.2 × 10 ⁴ 7.0 × 10 ⁴

In addition, the changes in the number of lactic acid bacteria according to the maturation period of Changlan chops using Kim Jeong-oil is shown in Table 2. The number of lactic acid bacteria was higher in fermented kochujang added with kim essential oil on the 3rd day of storage, and was more than 3 times higher on the 6th day of storage. As a result, it was confirmed that the addition of seaweed refined oil improved the fermentation product quality index of the increase in the number of lactic acid bacteria in fermented kochujang.

Changes in Lactic Acid Bacteria in Fermented Salted and Fermented Seaweed (25 ± 0.5 ℃) (Unit: CFU / g) sample Storage period (days) 3 6 Control 2.0 x 10 ³ 3.0 x 10 ³ Kim essential oil 1% 8.0 × 10 ³ 3.0 × 10 ⁴ Kim essential oil 3% 4.0 x 10 ³ 1.0 x 10 ⁴

1-2. pH  Measure

The pH was measured using the following method while storing for 3, 6, 9, and 12 days at 25 (± 5) ° C for the fermented kochujang prepared in Example.

The pH was measured with a pH meter (Mettler Toledo, SevenEasy pH, Switzerland) after taking 10 g of sample and homogenizing with 20 mL of distilled water.

As a result of the experiment, the pH change according to the maturation period of high-quality Changlan chops using Kim Jeong-oil is shown in Table 3. The initial pH of the fermented cod roe was 6.0-6.2, which was significantly different among the samples. In general, the fermented cod roe was rapidly increased up to 12 days of storage, whereas the pH of the fermented cod roe was low. As a result, it is believed that the addition of seaweed essential oil suppressed the decaying substances that show alkalinity in Changlan salt.

Changes in pH of Seasoned Salted Fermented Seaweed (25 ± 0.5 ℃) during Storage sample Storage period (days) 0 3 6 9 12 Control 6.2 ± 0.0 ^a 6.5 ± 0.0 ^a 6.6 ± 0.1 ^a 7.0 ± 0.0 ^a 7.1 ± 0.0 ^a Kim essential oil 1% 6.1 ± 0.1 ^ab 6.2 ± 0.0 ^b 6.4 ± 0.0 ^b 6.4 ± 0.0 ^b 6.4 ± 0.0 ^b Kim essential oil 3% 6.0 ± 0.0 ^b 6.3 ± 0.0 ^b 6.4 ± 0.0 ^b 6.4 ± 0.0 ^b 6.4 ± 0.0 ^b Values are mean ± SD (n = 3).
^{a- b} Values with the same letter are not significantly different (p <0.05).

Experimental Example 2. Measurement of freshness (VBN, volatile basic nitrogen)

Freshness was measured as follows while storing for 3, 6, 9, and 12 days at 25 (± 5) ℃ for the fermented kochujang prepared in Example 1.

Take 2 g of sample, add 16 mL of distilled water, add 2 mL of 20% TCA solution, grind well, leave for 10 minutes, filter, collect supernatant, and quantify volatile basic nitrogen by microdiffusion method using Conway unit.

The VBN changes according to the maturation period of high-quality seasoned cod roe using Kim essential oil are shown in Table 4. The initial VBN content was 9.3-14.7 mg%, and the VBN content of seaweed salt added with Kim essential oil was lower than that of general seasoned salted roe, and the difference was 45.9-355.0 mg% at 12 days after storage. As a result, it was confirmed that the decay of changlan chopped significantly due to the addition of seaweed essential oil.

Storage of (25 ± 0.5 ℃) VBN, changes in Kim essential oil added changranjeot (unit: mg%) sample Storage period (days) 0 3 6 9 12 Control 14.7 ± 0.4 ^a 72.3 ± 0.5 ^a 176.4 ± 2.6 ^a 283.1 ± 5.2 ^a 355.0 ± 2.3 ^a Kim essential oil 1% 9.6 ± 0.4 ^b 18.8 ± 0.4 ^b 23.6 ± 1.4 ^b 48.2 ± 1.5 ^b 50.5 ± 1.3 ^b Kim essential oil 3% 9.3 ± 0.7 ^b 18.9 ± 0.4 ^b 22.9 ± 1.2 ^b 36.7 ± 7.6 ^b 45.9 ± 1.1 ^b Values are mean ± SD (n = 3).
^{a- b} Values with the same letter are not significantly different (p <0.05).

Experimental Example 3. Measurement of Thiobarbituric acid (TBA)

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

Twenty grams of ground cod roe was taken, and 50 mL of 20% Trichloroacetic acid in 2M phosphoric acid solution containing 2M phosphoric acid cooled to 4 ° C was homogeneously ground for 1.5 minutes, and then the grinding solution was used as a 100 mL flask. . After filtrating 50 mL of this solution with a filter of WhaTBAn No. 1, the solution was turned for 10 minutes at 15000 ppm of a centrifuge (Micro Centrifuge; Mega 21R), and only 5 mL of the supernatant was filtered through a syringe, and then transferred to a test tube. 5 mL of thiobarbituric acid (TBA) was added thereto. The absorbed solution (Jasco, JP / V-550) was measured at 530 nm, and the absorbance measured was multiplied by 5.2.

Table 5 shows the changes in TBA according to the maturation period of Changlan salted using Kim Jung-Ou. Antioxidant effect of Changlan marinated with Kim essential oil was not confirmed until day 12.

TBA Changes of Fermented Salted Fermented Seaweed (25 ± 0.5 ℃) (In OD) sample Storage period (days) 0 3 6 9 12 Control 0.2 ± 0.0 ^a 0.3 ± 0.0 ^c 0.3 ± 0.0 ^c 0.5 ± 0.0 ^a 0.6 ± 0.0 ^a Kim essential oil 1% 0.2 ± 0.0 ^b 0.4 ± 0.0 ^b 0.5 ± 0.0 ^b 0.5 ± 0.0 ^a 0.6 ± 0.0 ^a Kim essential oil 3% 0.2 ± 0.2 ^b 0.5 ± 0.0 ^a 0.6 ± 0.0 ^a 0.5 ± 0.0 ^a 0.6 ± 0.0 ^a Values are mean ± SD (n = 3).
^{a- b} Values with the same letter are not significantly different (p <0.05).

Claims (7)

A first step of screening and selection, which collects and washes eggs with pollack; A second step of removing water from the window of the first step and immersing in pickles to salt for 1 to 4 days; A third step of removing impurities and water from the salted window of the second step; A fourth step of applying a dry seasoning to the seasoned window with the impurities removed in the third step and adding seasoning oil to the seasoned window; A method of manufacturing Changlan chops with added kim essential oil, characterized in that it comprises a fifth step of applying water seasoning to the seasoned seasoned window. The method of claim 1, wherein the pickles are 1 to 20% by weight of salt, 1 to 10% by weight of sugar, 1 to 10% by weight of water, and 0.01 to 5% by weight of sake, compared to 100% by weight of window. Manufacturing method. The method of claim 1, wherein the dried seasoning is 1 to 10% by weight of red pepper powder, 0.01 to 5% by weight sugar, and 0.01% to 10% seaweed essential oil, compared to 100% by weight of window egg. According to claim 1, wherein the water seasoning is 1 to 7% by weight of red pepper powder, 0.01 to 5% by weight, 1 to 10% by weight of garlic, 1 to 10% by weight of starch syrup, 1 to 15% by weight, based on 100% by weight of window Manufacturing method characterized in that the composition. The method of claim 1, wherein the seaweed oil is a seaweed oil extracted from domestic or imported seaweed. According to claim 5, The essential oil is seaweed (Porphyra spp.) Is dried and pulverized cutting, water, alcohol, containing 1 to 200 times (w / w) purified water of the total weight of the sample 1 to Adding a lower alcohol of 4 or a mixed solvent thereof to obtain an extract by performing cold extraction, hot water extraction, ultrasonic extraction, or reflux cooling extraction method at 0 ° C. to 150 ° C. for 10 minutes to 7 days; The method of claim 1, characterized by filtering the extract obtained above, and obtained by the second step manufacturing process of drying the filtrate under reduced pressure. Changran chopped salt added with seaweed essential oil having excellent quality and storage properties obtained by the method of claim 1.