KR20150051077A

KR20150051077A - Manufacturing method of crab fish sauce and thereof product

Info

Publication number: KR20150051077A
Application number: KR1020130132519A
Authority: KR
Inventors: 김병목; 김동수; 전기홍; 성미정; 김종찬
Original assignee: 한국식품연구원
Priority date: 2013-11-01
Filing date: 2013-11-01
Publication date: 2015-05-11

Abstract

The present invention provides a soy crab-flavored sauce and a method for preparing the same, wherein the soy crab-flavored sauce has a flavor of a soy crab and does not have an off-flavor and increases conservation. Also, provided are an instant frozen processed food like Bibimbap with a soy crab-flavored sauce, which has a unique flavor of a soy crab by using the soy crab-flavored sauce, and the method for preparing the same.

Description

Technical Field [0001] The present invention relates to a method of producing crab fish sauce and a crab fish sauce,

The present invention relates to a method of manufacturing an eelhouse using crabs and a crab dumpling produced thereby.

'Zhang (醬)' refers to soy sauce, miso, kochujang, and chonggukjang. It is a seasoning food mainly used in oriental regions (Korea, China, Japan). Among them, soy sauce contains soy sauce, soybean, defatted soybeans, soy sauce, brewed soy sauce fermented with saline, acid-decomposed soy sauce produced by hydrolysis with acid, hydrolyzed soy sauce hydrolyzed with enzyme, Mixed soy sauce mixed with processed fish and fresh fish (salted fish) are salted and fermented by aging.

Among them, eel is used as a liquid seasoning by decomposing and aging fish meat for more than one year by adding high salt to fishes and shellfishes by enzymes contained in the fishes gut, and decomposing and aging seafoods by self-digesting enzymes and microorganisms Which is a fermented seasoning for fisheries. For the preparation of the fish paste, 20 to 30% salt is added to fresh fishery ingredients (small fish, shrimp, prawns, oysters, shellfishes, etc.) and fermented for 1 ~ 2 years.

Such a sweet potato is widely used as an indispensable seasoning for various dishes. In the manufacture of such products, the salt influences the sensory and storage properties of the food by inhibiting microbial growth of the food by regulating the water activity and osmotic pressure as well as the liver. However, since excessive intake of sodium chloride adversely affects kidney disease, heart disease, and hypertension, it is necessary to lower the temperature of liquid seasoning foods such as soy sauce. In addition, in the production of such a variety of products, it takes a long time such as fermentation and aging, and therefore, it is a point in time when a manufacturing method attributed to the production of soybean paste is necessary.

On the other hand, Crab is a fish food edible as one of the marine invertebrates, and varies according to the habitat environment. There are many kinds of foods that use crab, but the fish that make the crabs are small fish, shrimp, barley shrimp, oysters, shellfish, etc.

Accordingly, the present invention provides a method of using a crab as a raw material of a crab spoon, particularly, a crab crab, and furthermore, a crab is used as a material of an eel of the eel, thereby reducing the salt content of the eel, To provide a method of manufacturing an eulogy field which can be manufactured over a period of time.

Therefore, a problem to be solved by the present invention is to provide a method of manufacturing fish tongue ground using crab, especially red crab, and a fish crab prepared through such a manufacturing method.

Another object of the present invention is to provide a method of manufacturing a fish earthenware which reduces the salt content of a fish earthenware using a crab, and also provides a simple method of manufacturing an earthenware sauce which has less aging time than conventional fish earthenware.

In order to solve the above-described problems, the present invention provides a method for producing a fermented soybean meal, comprising the steps of: (S1) adding a salt and a fermentation accelerator to a crab washed; (S2) aging the result of step (S1); And (S3) separating and removing solid matter from the result of step (S2).

Further, according to another preferred embodiment of the present invention, the crab in step (S1) may include red sea bream.

According to a preferred embodiment of the present invention, the salt-washing step of (S1) may include adding 5 to 25% by weight of salt to the washed crab.

According to another preferred embodiment of the present invention, the fermentation accelerator of step (S1) is Aspergillus oryzae, and the fermentation accelerator is added in an amount of 3 to 10 wt% % Can be added.

According to another preferred embodiment of the present invention, the aging step (S2) may be aged at 10 to 20 占 폚 for 1 to 20 weeks.

According to still another aspect of the present invention, there is provided a fish dumpling prepared by the above-described method.

Hereinafter, the present invention will be described in detail. The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention. Therefore, the constitution described in the embodiments described herein is merely the most preferred embodiment, and does not represent all of the technical ideas of the present invention, so that various equivalents and variations And the like.

Hereinafter, a method for manufacturing a crab dumpling plant according to the present invention will be described in detail.

The present invention relates to (S1) a step of adding a salt and a fermentation accelerator to a crab washed with water; (S2) aging the result of step (S1); And (S3) separating and removing solid matter from the result of step (S2). That is, the term of the term "gaeeryongjang" refers to the remaining liquid substance in which the solids are separated and removed from the result of step (S2).

The term " crab < RTI ID = 0.0 > term " according < / RTI > to the present invention means a crab made by using crabs as a main ingredient of a protein source in a crabs. Conventionally, small fish, shrimp, barley shrimp, oysters, shellfishes and the like have been used as the main ingredients for proteolysis of the fish fillet. However, the present invention has been made on the basis of the fact that fish crab . More preferably, the crab duck liver according to the present invention can be added in an amount smaller than that of the salt added to the conventional crab spoilage. In the conventional preparation of the crab spaghetti, The invention is characterized in that the seasoning of the crab spaghetti can significantly shorten the ripening period as compared with the conventional crab spoilage.

The crab according to the present invention may include, but is not limited to , red snow crab (also known as Chionoecetes japonicus Rathbun , also called red crab), and includes amino acid content And so on.

The step (S1) is a step of adding salt and a fermentation accelerator to the crab washed with water. It is preferable that the crab shell, crab, crab or the like may be used in any portion of crab or crab as a whole, preferably crab as a whole, and crushed crab Do.

In the step (S1), the salt may be added in an amount of 5 to 25% by weight, preferably 8 to 20% by weight, more preferably 10% by weight based on the weight of the washed crab. Considering that the content of the salt contained in the conventional fish trough is 20 to 30 wt%, the fish trough according to the present invention has a sensory property of the fish trough having a smaller content than the salt content of the conventional fish trough Lt; / RTI >

The fermentation accelerator included in the step (S1) may be used as Aspergillus oryzae, and may contain 3 to 10% by weight, preferably 5% by weight or more, .

In the present invention, the term "aging" refers to an operation of causing a chemical change such as fermentation by allowing a substance to stand for a long time under an appropriate temperature or the like, or leaving a reaction solution causing a chemical change to have a property suitable for a target food. The aging step (S2) is aged at 10 to 20 ° C, preferably about 15 ° C, and can be aged for 1 to 24 weeks, preferably 1 to 16 weeks. In particular, the fish duck liver according to the present invention can produce enough fish duck liver even with aging of 16 weeks, so that the fish duck liver can be manufactured with a shortened aging period. The aging temperature and the aging time depend on the flavor of the crab spaghetti depending on each other, and the range thereof can be appropriately changed.

In addition, the present invention provides a crab dumpling prepared by the above-described method, particularly a crab dumpling crab.

Since the present invention has not conventionally been used as a main ingredient of an eel, it is possible to produce an eel, especially by fermenting the eel, and the eel is excellent in flavor due to its sufficient amino acid content.

The method of the present invention can be applied to a method of manufacturing an eel of an eel in accordance with the present invention, It is possible to provide a fishery field having a sufficient sensory region even through the period.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing experimental results of pH and titratable acidity changes during fermentation of Hongge crab spaghetti according to the present invention. FIG.
FIG. 2 is a graph showing the results of an experiment on changes in salinity during fermentation of Hongge crabs in accordance with the present invention.
FIG. 3 is a graph showing the results of experiments on changes in total nitrogen and amino nitrogen content during fermentation of Hongge crabs in accordance with the present invention.
FIG. 4 is a graph showing the experimental results of the change of volatile basic nitrogen during the fermentation of Hongge crabs in accordance with the present invention. FIG.
FIG. 5 is a graph showing the results of experiments on the change of TBA value during fermentation of Hongge crabs in accordance with the present invention.
6 is a photograph of the appearance of the Hongge crab eel in accordance with the present invention.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

Manufacture of crab tongue

Example 1 - Preparation of fish paste using red sea bream

Raw materials

Hongge was purchased in May, 2012 at an athletic field in Gangwon-do, Korea, and was moved to a laboratory in a frozen state. Then, foreign matter was removed by running water and ground with a chopper to make paste.

Hongge eel production

10%, 15% and 20% of salt were added to the red ginseng, respectively, and 5% of aspergillus oryzae koji (Chungmoo fermentation Co., Busan, Korea) was added as a fermentation accelerator to mature at 15 ° C to promote the growth of aerobic microorganisms The mixture was stirred once every 15 days. The supernatant liquid obtained by centrifuging the elutriate liquid phase generated during aging and removing solids was used as an analytical sample. (Hereinafter, koji + 10% salted group, 15% salt added koji + 15 salted sample and 20% salt added sample are referred to as koji + 20% salted group in Example 1).

Comparative Example 1

Except that aspergillus oryzae koji was not added in Example 1, 10, 15, or 20 wt% of salt was added. (Hereinafter, referred to as a 10% salted group of 10% salt added sample, 15 salted salt added sample of 15% salt, and a 20% salted sample of 20% salt added sample in Comparative Example 1).

Experimental Method

Physico-chemical composition change

Moisture, crude protein, crude fat, and crude ash content of crab lobster were measured according to the method of AOAC (AOAC, 2001). That is, the moisture content was analyzed by heating at 105 ° C, the crude protein content by micro-kjeldahl nitrogen determination, the crude fat content by soxhlet extraction method, and the ash content by 550 ° C dry method. The carbohydrates are expressed as the amount (g) contained in 100 g of the edible portion, expressed as the sum of the moisture, protein, fat and ash content minus 100. Mineral content was measured by wet method according to Standard Methods for Marine Environment (MOMAF, 2002) after drying at 105 ℃ after crushing the sample. 1 g of the homogenized sample was taken into a conical beaker (250 mL), and 5 mL of nitric acid was added. The mixture was allowed to react at room temperature for 4 hours or more and then heated at 100 ± 5 ° C. to decompose to a yellow solution . After complete dissolution, the solution was evaporated and re-eluted with 0.2 N nitric acid solution and diluted to 100 mL. The sample solution was measured by AAS (A analyst 700, Perkin Elmer, USA) and expressed in dry basis. The pH was measured by using a pH meter (ATI Orion 370, USA) after mixing 10 g of the raw material and mixing with 40 mL of distilled water. The titratable acidity was measured by taking 10 g of the sample, adding 40 mL of distilled water, The filtrate was titrated with 0.1 N NaOH solution to 10 mL and calculated as lactic acid content. Salinity measurements were analyzed by the Mohr method (10). That is, 1 g of the sample was taken, and the sea sand was appropriately added and distilled water was added thereto, followed by pulverization, filtration, titration using 0.1 N AgNO ₃ , and the salinity was measured in terms of the AgNO ₃ capacity (mL). Hunter L, a, b and ΔE values were measured using a direct chromatic aberration (ZE 2000, Nippon Denshoku Industries Co., Japan).

Total nitrogen And Amino nitrogen content

The total nitrogen (TN) was measured by semi-micro Kjeldahl method and the amount of amino-nitrogen (NH ₂ -N) was measured by the formal method. After adding 250 mL of distilled water and stirring for 30 minutes, 25 mL of the stirred solution was adjusted to pH 8.5 with 0.1 N NaOH solution, and then 20 mL of formaldehyde solution (pH 8.5) was added to the solution to adjust the pH to 0.1 N NaOH Solution to pH 8.5. A blank test of the 0.1 N NaOH solution was carried out by the same procedure to determine the amount of amino acid.

Free amino acid analysis

For free amino acid analysis, 1 g of sample was added to 40 mL of 75% ethanol and stirred for 24 hours. The supernatant was separated by centrifugation (10,000 × g, 15 min) and extracted three times. The supernatant was concentrated with a vacuum concentrator and analyzed with an automatic amino acid analyzer (L-8900, Hitachi, Japan), which was diluted with 25 mL of distilled water (Sinha et al., 2007).

Volatile base nitrogen ( volatile basic nitrogen , VBN )

The volatile basic nitrogen (KNO3) was measured by conway microdiffusion method. In other words, 2 g of goat cheese was homogenized with 16 mL of distilled water and 2 mL of 20% perchloric acid, centrifuged at 3000 rpm for 15 minutes, and filtered through a 0.45 μm syringe filter. 1 mL of the filtrate and 1 mL of 50% K2CO3 were added to the outer chamber of the conway unit, and 1 mL of 10% boric acid absorbent was added to the inner chamber, and the mixture was left at 37 ° C for 80 minutes. After that, titration with 0.01N NaOH was carried out and the content was determined by the following formula.

Volatile basic nitrogen (mg / 100 g) = 0.14 x (V1-V0) x F x D x 100 / S

V1: Proper consumption of 0.01 N NaOH solution of sample

V0: Proper consumption of 0.01 N NaOH solution in blank test

F: Potency of 0.01 N NaOH

D: Dilution factor

S: Weight of sample

0.14: Volatile basic nitrogen equivalent to 1 mL of 0.01 N H2SO4

TBA

The TBA of the sample was homogenized with 18 mL of perchloric acid and 50 μL of BHT, and 2 mL of 2-thiobarbituric acid was added to 2 mL of the filtrate. The absorbance at 531 nm was measured using mg malonaldehyde Respectively.

Sensory test

The sensual preference scale is composed of 10 graduate students and 10 researchers who are majoring in food science, and 10 of them are male and 10 of them are female. A total of 20 sensory testers are composed of 5 points of 5 items of appearance, color, taste, (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) (Lee and Jung, 2002).

Statistical processing

The mean and standard deviation of the results of this experiment were calculated using SPSS package program 18.0 for statistical analysis. The mean value of the two groups was analyzed by using the independent T-test. The mean difference was analyzed by one-way ANOVA method. The significance test among the means was performed by Duncan's multiple comparison test (P <0.05).

Results and Discussion

Changes in general components

Table 1 shows the results of the changes in the content of general ingredients during the fermentation of Hongge crab. Moisture content decreased slightly until 28th day of fermentation in all experimental groups and then showed a constant change with almost no change. The protein content of the koji + 10% salted group was significantly increased during the fermentation period in all the experimental groups. The protein content of the koji + 10% salted group was the highest among the experimental groups Respectively. The crude fat content tended to decrease gradually as the fermentation progressed.

Mineral content

Table 2 shows the mineral contents of fermented red crab eel during fermentation. In the case of sodium, the sodium content was higher as the salt concentration was higher in all experimental groups. In the case of 16 weeks of fermentation, there was no significant difference in all experimental groups. Magnesium content increased with fermentation in most experimental groups. Calcium content was significantly higher in koji supplemented group than koji non - supplemented group, especially koji + 10% salted group showed 2.80 mg / g The highest calcium content was observed in the experimental group. Iron and copper content increased with fermentation in all groups and there was no significant difference between experimental groups. Zinc increased with fermentation in all experimental groups, and 0.15 mg / g in 10% salted group showed the highest zinc content in the experimental group.

pH , Acidity and salinity

The changes in pH and acidity during the fermentation of Hongge crab were investigated and are shown in Fig. As a result, there was almost no change during the fermentation period regardless of the salt concentration in the koji non - addition group, and it was relatively stable until the 58th day of fermentation in the koji - added group, but then decreased. The titratable acidity showed a tendency to be opposite to that of pH. The koji + 20% salted group showed a significant increase during the fermentation period, while in most of the experimental groups it increased slightly until the 28th day of fermentation and showed a relatively stable change during the fermentation period. The changes in salinity during the fermentation of Hongge crabs were investigated and are shown in Fig. As a result, there was almost no change in salinity during fermentation in all experimental groups.

Chromaticity

Table 3 shows the change in the chromaticity during fermentation of Hongge crab. The brightness was slightly increased during fermentation period in all experimental groups and the brightness of non - irradiated group was slightly higher than that of koji - irradiated group. Redness (a) was increased during fermentation period in all experimental groups except koji + 20% salted group, and there was no significant difference between experimental groups.

Total nitrogen And Amino nitrogen content

Changes in total nitrogen and amino nitrogen contents during the fermentation of Hongge crab were investigated in Fig. As a result, the total nitrogen content was significantly increased during fermentation period in all experimental groups, and the koji + 10% salted group was the highest among 715.03 mg / 100g in the fermentation day and 600.12 mg / 100g in the 20% salted group Showed the lowest total nitrogen content among the experimental groups. Amino nitrogen content was significantly increased with fermentation in all experimental groups. At 112 days after fermentation, koji + 10% salted group showed the highest content of 498.51 mg / 100g. However, the amino acid nitrogen content of 600 mg / 100 g, which is the standard value of the amino acid nitrogen in the eutrophication field, was insignificant. This is probably due to the degradation of proteins by microorganisms as the fermentation proceeds at low temperature (15 ° C) Further research is needed to improve the quality through pre-treatment of raw materials and improvement of fermentation conditions.

Free amino acid

The changes in the free amino acid content during the fermentation of the low salt red crab eel were investigated and are shown in Table 4. As a result, the total amount of free amino acids in all the experimental groups except the 10% salted group was significantly increased at the 112th day of fermentation compared with that at the early stage of fermentation. Especially, koji + 10% salted group showed the highest content of 2,841.3 mg / 100g . The contents of essential amino acids (threonine, cystine, valine, methionine, isoleucine, leucine, phenylalanine, histidine and lysine) were the highest in the koji + 10% salted group at 1,118.3 mg / 100g. The main amino acids in the red sea urchin were salicylic acid, alanine, glycine, valine, isoleucine, leucine, phenylalanine, lysine, ornithine and aspartic acid and koji + 10% salted group was 2,225.9 mg / 100g (78.4% The highest. The content of glutamic acid related to flavor of fish sauce was 352.5 mg / 100g (12.4%). The content of glutamic acid, glycine and alanine in koji + 10% salted group was 1,356.4 mg / 100g, and the highest content of amino acids (arginine, leucine, valine) The content of koji + 10% salted group was 453.9 mg / 100g, which was the highest in the experimental group. The ratio of amino acid to amino acid was highest in koji + 15% salted group, 3.38, and 2.99 in koji + 10% salted group.

Volatile base nitrogen ( volatile basic nitrogen , VBN )

The changes of volatile basic nitrogen during the fermentation of Hongge crabs were investigated and are shown in Fig. As a result, the koji non - addition group showed significantly higher contents during the fermentation period than the koji addition group, especially the 10% salted group showed significantly higher change during the fermentation period than the other experimental groups. The 20% salted group showed little change during the fermentation period and the lowest value among the experimental group.

TBA

The change in the TBA value during the fermentation of the low salt crab eel was shown in FIG. As a result, it decreased somewhat at the beginning of fermentation, but showed a tendency similar to that at 7 days of fermentation at day 112 of fermentation.

Sensory test

Table 5 shows the sensory evaluation of the fermented crab eel during fermentation. In the case of koji + 10% salted group, fermentation was observed to be 3.87 and 3.83 on the 112th day of fermentation, respectively. In the case of incense, the koji supplementation group was significantly higher than the non - supplementation group, and the koji + 10% salted group was the highest among the experimental group. In the case of taste, the koji added group was significantly higher than the non - additive group, and koji + 10% salted group was the highest among the experimental groups. In the case of comprehensive preference, the koji addition group was significantly higher than the non - donation group, and koji + 10% salted group was the highest among the experimental group at 3.48.

In conclusion, it is expected that the highest sensory preference and fermentation state can be obtained by adding koji and adjusting the salt concentration to 10%.

Claims

(S1) adding a salt and a fermentation accelerator to the crab washed with water;
(S2) aging the result of step (S1); And
(S3) separating and removing solid matter from the result of step (S2).

The method according to claim 1, wherein the crab in step (S1) comprises red sea bream.

The method according to claim 1,
Wherein the salting step of (S1) comprises adding 5 to 25% by weight of salt to the weight of the washed crab.

The method according to claim 1,
Wherein the fermentation accelerator of step (S1) comprises Aspergillus oryzae.

5. The method of claim 4,
Wherein the fermentation accelerator is added in an amount of 3 to 10% by weight based on the weight of the washed crab.

The method according to claim 1,
Wherein the aging step (S2) is aged at 10 to 20 占 폚.

The method according to claim 1,
Wherein the aging step (S2) is aged for 1 to 20 weeks.

A crab meat dish produced by the method of any one of claims 1 to 7.