KR20130092745A - A method for preparing the salted squid using by deep sea water salt - Google Patents

Abstract

PURPOSE: A production method of salted squid is provided to produce the salted squid using deep sea water salt with functional components to improve quality and storage property. CONSTITUTION: Deep sea water salt is dissolved at 600-1,000°C for 4-12 hours to obtain high-temperature dissolved deep sea water salt. 100 wt% of squid is salted in a salting solution containing 1-20 wt% of high-temperature dissolved deep sea water salt, 1-10 wt% of sugar, 1-50 wt% of water, and 0.01-5 wt% of refined rice wine for 1-4 days. Foreign substances and moisture are removed from the salted squid. The salted squid is coated with liquid spices. The salted squid is coated with dry spices, and aged at 0-30°C for 1-5 days. The dried spices contain 1-10 wt% of red pepper powder and 0.01-5 wt% of sugar. The liquid spices contain 1-7 wt% of red pepper powder, 0.01-5 wt% of artificial seasoning, 1-10 wt% of garlic, 1-10 wt% of starch syrup, and 1-15 wt% of water.

Description

A method for preparing the salted squid using by deep sea water salt}

The present invention relates to a method for producing a squid chopsticks with improved quality and shelf life using deep sea salt with excellent functional ingredients.

[Document 1] Kim, Mu-mu, Preservation effect of low-salt squid salted with food additives, Korean Journal of Food Science and Nutrition, 25 (6) , pp.937-943, 1996

[Ref. 2] Korea ocean research Lab., 2000

[Document 3] Japanese Patent Publication Hei 7-34728

[Reference 4] Kim SM. Accelerating effect of squid viscera on the fermentation of Alaska pollack scarap sauce. J. Food Sci . Nutr . 4.p103-106

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

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

Deep sea water is a deep sea water that is more than 200m deep without solar tubes, and is a clean low-temperature seawater resource rich in nutrients essential for the growth of marine plants and few organic matters or pathogens. (Korea ocean research Lab., 2000 ).

In addition to sodium chloride, seawater contains a large amount of magnesium, calcium, potassium, silicon, and the like, and it is also known to contain a small amount of trace elements, which are essential nutrients to the human body.

Seawater is called deep seawater, which is distinguished from surface water, and deep sea water refers to seawater 200 meters or less from the surface of seawater. It contains a lot of inorganic nutrients such as nitrogen, phosphorus, and silicic acid needed for plant growth because photosynthesis does not occur. In addition, since it is not polluted by air or chemicals, and is not polluted by solar or general bacteria, it has a small number of marine bacteria, so it has excellent physical cleanliness, and it contains a balance of essential trace elements and various minerals. , Potassium, sodium), zinc, selenium, manganese, etc., and also excellent immune function against various diseases caused by stress or constitution, and is known to be very clean than surface water or ground water used as drinking water. In the current state of serious marine pollution, surface water is not suitable for food and beverage, but since deep sea water is not much more viable than surface layers and contains no pathogenic organisms, it is extremely safe to choose as a drink. (Japanese Patent Publication No. 7-34728).

The characteristics of deep ocean water are eutrophic (mineral) which is rich in nutrients decomposed by bacteria and contains a large amount of minerals such as calcium and magnesium because there is no phytoplankton consuming nutrients in the deep sea where sunlight does not reach. ), Less than 200 meters from surface seawater, low concentration of organic matter, no contamination by Escherichia coli or common bacteria, and less cleanliness, less likely to be polluted by chemicals from land or air. It has little change and stable low water temperature, and since deep sea water is water formed for thousands of years, its properties are stable, and it has matured ripened by the action of various enzymes. Balanced mineral content of dissolved metal ions It is known to have properties such as an excellent scavenging effect on active oxygen. In addition, the deep ocean water is excellent in immune function against various diseases caused by stress or constitution including zinc, selenium and manganese as well as four major minerals (magnesium, calcium, potassium, sodium), and so on. It is already known that the components are contained in a balanced manner, and have excellent properties such as excellent scavenging effect on active oxygen by the action of dissolved metal ions. Accordingly, the present inventors can increase the shelf life of salted squid and have the advantage of a natural antimicrobial substance that can inhibit the growth of salted cabbage-causing bacteria when manufacturing squid. Outstanding pH and VBN and TBA results in excellent quality and shelf life, reducing the amount of returned and discarded goods due to deterioration, preventing waste of food resources, reducing production costs, and improving the quality of products. The manufacturing method of the squid salted fish using deep water was completed by this invention.

In accordance with the above object, the present invention provides a manufacturing method for producing a squid chops with improved quality and excellent shelf life using the deep sea salt with excellent functional ingredients.

Specifically, the present invention is the first step of screening and selection to collect and wash squid; A second step of removing water from the squid of the first step and immersing in a pickled salt including deep sea water salt to salt for 1 to 4 days, preferably 1 to 3 days; A third step of removing water and impurities from the salted squid; A fourth step of applying water seasoning to the squid from which the water and impurities of the third step are removed; Preparation characterized in that it comprises a fifth step of ripening for 1 day to 5 days, preferably 2 to 4 days in the incubator at 0 ~ 30 ℃ by adding a dry seasoning to the seasoned squid prepared in the fourth step Using the deep sea salt of the present invention from the process it is possible to obtain a squid chops with excellent quality and shelf life.

The pickles used in the present invention are 1 to 20% by weight of deep sea salt, 1 to 10% by weight of sugar, 1 to 50% by weight of water, and 0.01 to 5% by weight of sake, preferably 100% of squid, compared to 100% by weight of squid. 1 to 15% by weight of deep sea salt, 1 to 8% by weight of sugar, 20 to 40% by weight of water, and 0.1 to 3% by weight of sake based on weight%.

The 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, preferably 1 to 5% by weight of red pepper powder, and 0.1 to 3% by weight of sugar, based on 100% by weight of squid. It is characterized in that the composition.

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 syrup, 1 to 15% by weight of water, preferably 100% by weight of squid. It is characterized by consisting of 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, compared to 100% by weight of squid. .

The deep sea salt as defined herein is deep sea water derived salt, most preferably taken at about 300 to 1300 m, preferably about 500 to 1100 m, from the east coast, west coast or south coast of the Republic of Korea, preferably from the East Sea surface. For example, Gangwon deep water (605m, Deep seawater) or water (1032m, Deep seawater) is well known in the art of drying methods, for example, the functionality obtained through the drying method, such as natural water drying method, evaporation drying method Salt or hot melt deep sea water salt, specifically, the deep sea salt is melted at 600 to 1000 ° C, preferably 700 to 900 ° C for 4 hours to 12 hours, preferably 6 hours to 10 hours, preferably Preferably, hot melt deep sea water salts, including sodium, calcium, magnesium, potassium, selenium (Se), zinc, etc. It has a feature of containing a large amount of inorganic ions having anticancer activity and metal ions such as iron, manganese and stronium.

Hereinafter, the manufacturing method of the squid chopsticks of this invention is demonstrated in detail.

Performing screening and selection to collect and wash squids caught in the North Pacific or the East Sea in the first step;

The squid treated in the second step in the process of the first step is a step of fermentation fermentation for 1 to 4 days by removing moisture and immersed in pickles;

Removing moisture and impurities from the squid fermented in the third step;

Applying a water spice to the squid from which water and impurities have been removed by the process of the third step in the fourth step;

Using the deep sea salt of the present invention from the manufacturing process comprising the step of aging for 1 to 5 days in the incubator at 0 ~ 30 ℃ by adding dry seasoning to the seasoned squid in the fourth step in the fifth step It is possible to produce a squid marinated with excellent quality and excellent storage.

In another aspect, the present invention provides a squid marinated with excellent quality and storage properties obtained by the manufacturing method.

The squid prepared by the above manufacturing process is superior to microorganism, pH, VBN and TBA measurement results, superior quality and shelf life than commercially available squid. In addition, the quality improvement of the product was confirmed.

The present invention is excellent in the quality and shelf life of microorganism, pH, VBN and TBA measured by the process of the present invention prepared by using the deep seawater salt with excellent functional ingredients than the commercially available squid. Not only does it reduce the waste of resources, reduce 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

1-1. Material preparation

Squid (Gangneung-si Suhyup) was used, deep sea water salt was used as deep water salt (Gangwon deep water), sea salt (sea oyster) was used as a control, sugar (white sugar, CJ), cheongju (baekhwa recovery, Lotte liquor), Miwon (Very tasty Miwon, Jungwon), Syrup (Old Syrup, Ottogi), Garlic (Gangneung City Hanaro Mart), Tap Water (Gangneung City), Red Pepper Powder (Haechandeul Red Pepper Powder, CJ).

1-2. High temperature melting Deep ocean water  Salt

The salt baked for 8 hours in deep seawater salt at 800 ° C. was also used to prepare squid salt (hereinafter referred to as “hot molten deep sea salt”).

Example  1. Squid manufacturing

1-1. Deep ocean water  Manufactured Salted Squid (1)

The frozen squid of Reference Example 1 was thawed and washed at room temperature for about 2 days. Frozen squid was thawed at room temperature for 2 days and washed. The washed squid was salted for 48 hours with 10% deep sea salt, 4% sugar, 40% water and 0.5% cheongju compared to 100% squid. The pickled squids were washed and sorted, drained from the rice (3 hours), and dried with 3% red pepper powder and 0.7% sugar. Finally, the water seasoning was prepared by adding red pepper powder 2%, miwon 0.15%, garlic 5%, starch syrup 4.5%, and water 6.5% compared to the squid sheep. (Hereinafter referred to as “depth water salts”).

1-2. High temperature melting Deep ocean water  Squid with salt

The hot molten marine deep water salt was added using the same method as the 1-1 squid salt manufacturing process except that the hot molten ocean deep water salt of Reference Example 1 was added instead of the deep water salt in the process 1-1. Comparative squid was prepared (hereinafter, referred to as "deep water salt 800 ℃" respectively).

1-3. Squid salted fish with natural salt

A comparative squid salt was prepared using the same method as the 1-1 squid salt manufacturing process except that the salt salt of Reference Example 1 was added to the market instead of the deep water salt in the 1-1 process. , Called “sun salt”).

Experimental Example  One. Deep ocean water  Microbial count of salted squid pH  Measure

1-1. Number of microorganisms

The number of microorganisms was measured using the method described in the literature while storing the cuttlefish prepared in the above example at 25 (± 5) ° C. for 3, 6, 9, and 12 days.

During storage, the total number of microorganisms in squid was 3M Aerobic Count Plate film (55144-1000), and the number of lactic acid bacteria was agar plate supplemented with BCP (DIFCO (E-MB31)).

As a result of the experiment, the total bacterial count according to the maturation period of squid salt using deep sea salt and sun salt is shown in Table 1. The total bacterial counts of squid salted with deep salt and squid salted with sea salt did not show much difference during the storage period. As a result, the total bacterial count did not show any difference, but it was confirmed that the deep salt was superior to the storage salt, which was used to prevent the increase of pH, VBN content and TBA value, and the deep water was roasted at 800 ℃. Salt also confirmed that the effect was excellent.

sample Storage period (days) 0 3 6 9 Sun salt 1.5 × 10 ⁵ 1.1 × 10 ⁶ 5.2 × 10 ⁸ 2.5 × 10 ⁹ Deep Water Salt 1.5 × 10 ⁵ 5.7 × 10 ⁶ 7.2 × 10 ⁸ 2.5 × 10 ⁹ Deep water salt 800 ℃ 1.3 x 10 ⁵ 5.9 × 10 ⁶ 5.2 × 10 ⁸ 2.5 × 10 ¹⁰

[Table 1] Total bacterial counts of squid salted with deep sea water salt during storage (25 ± 0.5 ℃) (Unit: CFU / g)

1-2. pH  Measure

The squid prepared in the above Example was measured as follows using a pH meter while storing at 25 (± 5) ℃ for 3, 6, 9, 12 days.

The pH was measured by homogenizing 20 mL of sample and adding 20 mL of distilled water and measuring with pH meter (Mettler Toledo, SevenEasy pH, switzerland).

As a result of the experiment, the pH change according to the maturation period of the high-quality squid marinated using deep sea salt is shown in Table 2. The initial pH of the cuttlefish was 6.23-6.36, which was significantly different among the salt treatments. During storage, the pH was increased, and the pH of the cuttlefish was 8.07-8.22, and the pH of the cuttlefish was lower than that of the salt. As a result, it is believed that the alkaline rot of squid salt caused by the addition of deep water salt was suppressed.

Sample Storage time (days) 0 3 6 9 12 Sun salt 6.23 ± 0.02 ^b 6.24 ± 0.01 ^a 7.73 ± 0.01 ^b 8.05 ± 0.02 ^a 8.22 ± 0.01 ^a Deep Water Salt 6.36 ± 0.02 ^a 6.26 ± 0.01 ^a 7.93 ± 0.02 ^a 8.04 ± 0.03 ^a 8.07 ± 0.01 ^c Deep water salt 800 ℃ 6.26 ± 0.02 ^b 6.25 ± 0.01 ^a 7.52 ± 0.03 ^c 8.00 ± 0.01 ^a 8.15 ± 0.01 ^b Values are mean ± SD (n = 3).
^{a- c} Values with the same letter are not significantly different (p <0.05).

[Table 2] pH Changes of Squid Salted Salt with Deep Sea Water during Storage (25 ± 0.5 ℃)

Experimental Example  2. Freshness ( VBN , Volatile base nitrogen) measurement

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

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 squid salt using deep sea salt are shown in Table 3. The initial VBN content was 8.99-15.04 mg%, and on the last day of storage 28 days, it was 382.79-560.38 mg%, which had significantly lower VBN content than deep salted salted squid, and salt water baked at 800 ℃ VBN content was significantly lower than that of sun salt, and lower than that of deep salted salted squid. As a result, it was found that the addition of deep sea salt was more effective in extending the shelf life of squid salt than the sea salt, which was used previously.The salt of deep sea salt at 800 ° C was more effective than deep sea salt. Confirmed.

Sample Storage time (days) 0 3 6 9 12 Sun salt 15.04 ± 0.52 ^a 16.08 ± 0.61 ^a 227.78 ± 7.35 ^a 359.06 ± 1.67 ^a 560.38 ± 3.28 ^c Deep Water Salt 8.99 ± 0.62 ^c 14.10 ± 6.14 ^a 189.15 ± 2.86 ^c 355.40 ± 2.52 ^a 474.74 ± 5.39 ^a Deep Water Salt
800 ℃ 11.45 ± 0.79 ^b 15.62 ± 1.42 ^a 204.49 ± 3.56 ^b 312.98 ± 4.53 ^b 382.05 ± 4.51 ^b Values are mean ± SD (n = 3).
^{a- c} Values with the same letter are not significantly different (p <0.05).

[Table 3] VBN Changes of Squid Salted Salt with Deep Sea Water during Storage (25 ± 0.5 ℃) (Unit: mg%)

Experimental Example  3. Antioxidant ability  ( Thiobarbituric acid ( TBA ); Lipid oxidation ) Measure

The squid prepared in Example 1 was stored for 3, 6, 9, 12 days at 25 (± 5) ℃ was measured for antioxidant capacity as follows.

20 g of ground squid 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 in a 100 mL diaphragm flask. . The solution was filtered through a Whatman No. 1 filter paper and centrifuged at 15000 ppm for 10 minutes using a centrifuge (micro centrifuge; Mega 21R). After filtration, 5 mL of the supernatant was transferred to a test tube and treated with 0.005 M 2- And 5 mL of TBA (thiobarbituric acid). The color developed liquid was measured at 530 nm absorbance (Jasco, JP / V-550), and the measured absorbance was multiplied by 5.2.

The TBA changes according to the maturation period of squid salt using deep sea salt are shown in Table 4. There was a significant difference between samples on the day of squid salting. The TBA value of squid salted salt with deep-water roasted at 800 ℃ was the highest. The TBA value increased continuously during storage, and the TBA value of squid salt prepared with deep salt was lower than that of sun salt on the 28th day of storage. As a result, it was confirmed that the deep salt and the deep salt were at 800 ° C. to inhibit oxidation compared to the natural salt of the control.

Sample Storage period (days) 0 3 6 9 12 Sun salt 0.05 ± 0.01 ^b 0.11 + 0.01 ^a 0.10 + 0.01 ^a 0.17 ± 0.01 ^a 0.30 ± 0.01 ^a Deep Water Salt 0.05 ± 0.01 ^b 0.09 ± 0.01 ^b 0.09 + 0.01 ^a 0.15 ± 0.02 ^a 0.23 ± 0.00 ^b Deep water salt 800 ℃ 0.12 + 0.01 ^b 0.10 ± 0.01 ^ab 0.11 + 0.01 ^a 0.16 ± 0.01 ^a 0.25 ± 0.00 ^b Values are mean ± SD (n = 3).
^{a- b} Values with the same letter are not significantly different (p <0.05).

[Table 4] TBA Changes of Squid Salted Salt with Deep Sea Water during Storage (25 ± 0.5 ℃) (Unit: OD)

Claims (7)

A first step of screening and selection to collect and wash squid; A second step of removing water from the squid of the first step and immersing in a pickled salt including deep sea water salt to salt for 1 to 4 days; A third step of removing water and impurities from the salted squid; A fourth step of applying water seasoning to the squid from which the water and impurities of the third step are removed; Method of producing a squid chops using deep sea salt, characterized in that the fifth step of aging for 1 to 5 days in the incubator of 0 ~ 30 ℃ by adding a dry seasoning to the seasoned squid seasoned in the fourth step. According to claim 1, wherein the pickles are 1 to 20% by weight of deep sea salt, 1 to 10% by weight sugar, 1 to 50% by weight of water, and 0.01 to 5% by weight of sake, compared to 100% by weight of squid Manufacturing method characterized in that. The method of claim 1, wherein the dried seasoning is prepared from 1 to 10% by weight of red pepper powder and 0.01 to 5% by weight of sugar, based on 100% by weight of squid. 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 of water, based on 100% by weight of squid Manufacturing method characterized in that the composition. The method of claim 1, wherein the deep sea salt is a deep sea salt derived from deep sea water or a high temperature molten deep sea salt taken from 300 to 1300 m from the surface of the East Coast, West Coast or South Coast of Korea. The method according to claim 5, wherein the hot molten deep sea water salt is a salt obtained by melting the deep sea water salt at 600 to 1000 ° C for 4 to 12 hours. A squid marinated with excellent quality and shelf life obtained by the manufacturing method of claim 1.