KR20160084337A - Method of producing fermented skates - Google Patents

Abstract

The present invention relates to a method for fermenting skates, and more specifically, to a method for fermenting skates in which skates are washed with a solution prepared from dissolving organic acid which generates metal salts and complex salts in seawater or salt water, and then fermented using hay or pine needles that are sterilized through a high-temperature treatment to destroy putrefactive and pathogenic microorganisms therein, and a mineral material that easily elutes minerals, to produce fermented skates that have an excellent flavor and aroma and are also hygienically safe. To this end, the method comprises: a skate pre-treatment step for washing skates with a solution that is prepared from dissolving organic acid which generates metal salts and complex salts in seawater or salt water; a hay/pine needle treatment step in which hay or pine needles used for providing a fermentation starter for the skates are sterilized by being steamed at 100-105°C for 3-10 minutes to destroy putrefactive and pathogenic microorganisms therein; and a skate fermentation step in which the washed skates, the sterilized hay or pine needles, and a mineral material that easily elutes minerals are placed in a jar and sealed, and the jar is placed in a constant-temperature fermentation chamber to ferment the skates.

Description

Method of producing fermented skates [

More particularly, the present invention relates to a method for fermenting a skate, and more particularly, to a method for fermenting skate by treating a spike which has been thoroughly washed with a water in which an organic acid that generates a metal salt and a complex salt is dissolved in seawater or salt water, The present invention relates to a method for sterilizing microorganisms and pathogenic microorganisms, and a method for fermenting hygienically safe skins with excellent taste and flavor using minerals which are easily supplied with minerals.

In general, the fermentation of the skins is carried out by removing the product attached to the skins and wrapping them with a cloth, covering them with straws or leaves, placing them in a sealed container (such as a jar), placing them in the shade, 3-5 days in summer, In the past, it was fermented for 18 to 20 days in winter, and in past Mokpo and Heuksando areas, the skins were deposited on weeds, weeds and leaves.

When the fermented sponges are produced by the above-described conventional fermentation method, the microorganisms such as Proteus sp., Pseudomonas sp., And Clostridium sp. Such as volatile amines, volatile organic acids, ammonia (NH ₃ ), hydrogen sulfide (H ₂ S), mercaptans, indoles, and scatoles. There is a hygienic unsafe problem due to the generation of material and severe odor.

Patent Literature 1 discloses a method of aging a skate by providing an inner wall of the skate by using loess and rice straw in a low-temperature storage room, storing the washed skate in the pot, and fermenting the skate. Patent Document 2 discloses a fermented skate Is sprinkled with a mixture of makgeolli and onion juice, and the skunk matured for 1 to 2 hours at a temperature of 0 to 1 DEG C is removed from the water and then stored at a temperature of 0 to 1 DEG C for 1 to 3 days. Patent document 3 discloses a fermentation method in which a fermented skate is mixed with a mixture of a liquid fermented food and a vegetable containing an antioxidant, and only the precipitate precipitated at a temperature of 0 to 1 DEG C for 10 minutes to 2 hours is filtered, And the resulting precipitate is stored at a temperature of -5 to 0 ° C. for 30 minutes to 5 hours. However, Nothing more than a conventional technique that is not a special alternative is presented.

Non-Patent Documents 1 and 2 also disclose only the characteristics of the sponge, which is nothing more than a conventional technology that does not mention hygienic fermentation methods, and Non-Patent Document 3 shows a fermentation Microbial and physicochemical characteristics of skipjack products have been investigated.

Korean Patent Registration No. 10-0509207 (Aug. 11, 2005) Korea Patent Registration No. 10-0651160 (November 22, 2006) Korean Patent Registration No. 10-0844077 (June 30, 2008)

 Cho, Hee-Sook and Kim, Kyung-Hee: Quality Characteristics of Commercial Fermented Sponges, Journal of Korean Society of Food Culture, Vol.23 No. 3, pp. 397-403 (2008)  Nam, Hyun-Geun · Mi-Kyung: A Study on the Cholesterol and Fatty Acid Content of the Skeleton, Journal of the Korean Chemical Society, Vol. 12, No. 1, pp. 55-58 (1995)  This study was conducted to investigate the microbial and physicochemical properties of Korean shrimp broth products. The Korean Journal of Food Hygiene and Safety, Vol.23 No. 2, Page 137 ~ 141 (2008)

The present invention relates to a method for producing a fermented skipjack, which comprises a step of mixing a skim obtained by washing a skunk with a water in which an organic acid that generates a metal salt and a complex salt is dissolved in seawater or salt water in the fermentation of the skunk, a mineral which is easily supplied with minerals, The present invention is directed to a method for fermenting a hongaho fermented with hygienic safety, which has good taste and flavor and does not contain a pathogenic microorganism.

The present invention relates to a method for fermenting a skunk, comprising the steps of pretreating the skunk with a sponge cleaned with a water in which an organic acid that generates a metal salt and a salt complex is dissolved in seawater or salt water, Treating the pine needles or pine needles with steam at 100 to 105 캜 for 3 to 10 minutes to treat the perennial microorganisms and the pathogenic microorganisms with deadly pine needles or pine needles, It is characterized in that it is made by putting koji, pine needle, pine needles, minerals and easily dissolvable minerals which have been treated with spoilage, perishable microorganisms and pathogenic microorganisms in a jar and sealing them in a thermostatic fermentation chamber and fermenting them.

The fermented skipjack made in the present invention is superior to conventional fermented skipjack tastes and flavors, and is free of pathogenic microorganisms, and thus has a hygienically safe effect, and thus is expected to be widely used for fermentation of skipjack.

The red fish is deep sea cartilaginous fish (cartilaginous fish) belonging to the red fish family of Honghua (洪 魚 目). It has many elements (urea) in the body to control the body's osmotic pressure during metabolism It is characterized by its ability to decompose into ammonia after death and its cartilage contains mucopolysaccharide and protein chondroitin, EPA (Eicosapentaenoic acid), DHA (Anserine), which contains a large amount of dehydroacetic acid, increases the fat content and serves as a buffer for muscles, and contains a large amount of Essential fatty acid that improves brain growth and cognitive function. It is known as a good health food for the prevention and the elderly.

Fermented red mackerel was a favorite food in Jeollanamdo. There are two ways of fermenting red mackerel in the past. In warm season, there is a method of putting straw and pine needles in a jar and fermenting them with red mackerel. There is a way to put the skunk into the bale and then to put it in the thickness of the biceps, and to ferment quickly by the heat of the purity.

It contains a large amount of urea, trimethylamine oxide (TMAO) and urea precursors in the body. During the fermentation period, basic substances such as ammonia (NH ₃ ) and trimethylamine , And the pH is raised to 9 to 10 to generate a taste. The skipper skin contains a large amount of Photobacterium sp., Bifidobacterium sp., Pseudomonas sp. Microorganisms such as Pseudomonas sp. Are inhabited and fermented. In addition, kenojeinin I, an antimicrobial peptide isolated from the skins of skates, has been widely used as an antimicrobial peptide against bacteria such as Bacillus subtilis, Escherichia coli, Saccharomyces cerevisiae, Staphylococcus aureus It is said to be effective in controlling the growth of pathogenic microorganisms.

Microorganisms such as Bifidobacterium sp. And Pseudomonas sp. Are fermenting soil microorganisms widely distributed on natural soils, rock surfaces, and grasses, and these microorganisms are widely distributed on cell walls and cells , And when the supply of minerals is sufficient, they actively metabolize and inhibit the growth of pathogenic microorganisms and perishable microorganisms that are mutually antagonistic to these microorganisms.

Rhyolite or Dacite Pumice, Pegmatite, Phyllite, Phyllite, which are easy to dissolve minerals in the microorganism culture tank in the case of washing the waste water, wastewater, or liquid fermentation (fermentation) We have installed a bioreactor that is filled with perlite, pitchstone, quartz granite, granite and minerals, and the growth of microorganisms (Bacteria-Mineral-Water System) process is widely used to cultivate microorganisms such as fermentation microorganisms.

Peripheral microorganisms and pathogenic microorganisms have a low rate of utilization of mineral components while the cell walls are protein tissues. In the case of high or low temperature, low or low Oxidation-reduction potential, When the fermentation microorganism grows in an antagonistic relationship with the fermenting microorganism, the growth is inhibited by the antibiotic contained in the metabolite of the fermentation microorganism. Table 1 summarizes the characteristics of fermenting microorganisms, perturbing microorganisms and pathogenic microorganisms.

Comparison of characteristics of fermenting microorganisms, perishable microorganisms and pathogenic microorganisms Item Fermenting microorganism Perishable microorganisms and pathogenic microorganisms Mineral ingredient Energetic metabolism occurs when minerals are fully supplied. It does not matter mineral supply. pH The pH range of growth is wide. (Growth in acidity and alkalinity) It is difficult to grow with acidity and alkalinity. The redox potential (orp) It grows at wide redox potential. And sterilized or sterilized in an oxidizing and reducing atmosphere. Temperature Spores are formed at low temperature and high temperature, and the growth temperature range is wide. It does not grow at low temperature and high temperature. UV-rays It is strong against ultraviolet rays and forms spores and survives. When irradiated with ultraviolet rays, it is sterilized. Water activity The range of water activity is broad, and when dry, spores are formed. It does not grow when dry with low water activity. Antagonistic relationship The fermenting microorganisms, the perennial microorganisms and the pathogenic microorganisms have mutually antagonistic relations with each other in the conditions where the growth environments are opposite to each other.

When perishable microorganisms are grown due to inadequate fermentation conditions in the fermentation of skipjack, the perishable odor materials such as hydrogen sulfide (H ₂ S), mercaptan, indole and scatole are produced together There was a problem.

Therefore, the present invention proposes a fermentation method of a skipjack which is hygienically safe and does not suffer from perishable odor by fermenting the skipper under the condition that possible growth of perishable microorganisms and pathogenic microorganisms are suppressed as much as possible. .

1. Steps to preprocess the skate

Tartaric acid, citric acid, and citric acid, which produce complex salts with metal salts in 100 parts by weight of one kind among salty water which has a specific gravity of 4 to 5 ° Be dissolved in clear sea water or fresh water, It contains 0.5-0.8 parts by weight of one kind of organic acid (organic acid) among malic acid, succinic acid, lactic acid, humic acid and fulvic acid. Washing process.

The reason for washing the sponges with a water containing dissolved organic acids that produce manganese in sea water or salt water is to treat minerals fermenting the sponges by treating the mineral components with an organic acid mineral complex to facilitate the supply of mineral components.

Organic acid + minerals → organic acid mineral complexes ... ... ... ... ... ... ... ... ... ... ①

The Baume's specific gravity of the brine is measured by Baume's hydrometer. The Baume degree (° Be) is the numerical value of the scale when the Bome hydrometer is placed in the liquid to measure the specific gravity of the liquid. ) Is 0 ° Be, 15% saline is 15 ° Be, and the scale is divided into 15 equal parts. Bohemian specific gravity (° Be) is approximate to the salinity concentration (wt% And it is widely used as a measure of the salinity.

d = 144.3 / (144.3-Be) ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ②

2. Steps to treat forage or pine needles

(B) Straw, blood, straw straw, ear straw, straw, millet straw, straw mulch, straw stalk, cornstalks, bamboo strips, straws, plows, grasses, snakes, One or more dried grasses among the reeds, the reeds, the wild grasses, the strawberry leaves, the bamboo leaves, the bamboo leaves, the wormwood, or the bracken (this dry grass is collectively referred to as " Pine needles and many others. However, there are perturbing microorganisms and pathogenic microorganisms in the pine needles and pine leaves.

Therefore, in the present invention, one kind of dried grass or pine needle in the dry grass is steamed with steam at 100 to 105 캜 for 3 to 10 minutes to kill the perishable microorganisms and pathogenic microorganisms. At this time, fermenting microorganisms do not die because they form spores.

3. Steps to ferment the skate

The fermentation chamber fermentes at a constant temperature condition. The fermentation of the skeleton is fermented at a high temperature for a short period of time and fermented at a low temperature for a long period of time. At a high temperature, fermentation is accelerated. However, The flavor drops, and slowly ferment at low temperature, the taste becomes deep and the bones soften. If the fermentation time is too long, the water of the rumen becomes too weak, and the salty taste becomes strong. Thus, the fermentation temperature and fermentation time are determined according to the fermentation conditions of the skipjack.

① After cleansing the inside of the jar, Rhyolite or Dacite Pumice, Pegmatite, Phyllite, Perlite, (20 to 30 parts by weight) to 100 parts by weight of a pearstone to be injected into a jar, in which one kind of minerals such as Pitchstone, Quartz granite, or granite is injected into a jar, (枯草) or pine needles, steamed with steam at 100 to 105 ºC for 3 to 10 minutes to spoil the spoilage microorganisms and pathogenic microorganisms. Tartaric acid, which produces a complex salt with metal salts in 100 parts by weight of one kind among salt water dissolved in 4 to 5 ° Be having a specific gravity of 4 to 5 ° Be, Citric acid, The water is dissolved in 0.5 to 0.8 parts by weight of one kind of organic acid (organic acid) among malic acid, succinic acid, lactic acid, humic acid and fulvic acid. The rinse-treated skins are placed so that they do not overlap with each other, and the perennial microorganisms and the pathogenic microorganisms are killed on the skate by putting 2 ~ 4 cm thick pine needles or pine needles. When the jar is filled with the rumen, the jar is sealed with vinyl or rubber plate, and then the lid of the jar is covered.

② The jar containing the above-described skimmer is fermented in the fermentation chamber of a constant temperature state. The fermentation temperature and the fermentation time are determined according to the fermentation conditions of the skimmer.

end. When fermentation is performed near the freezing point of -4 to -2 ° C, the fermentation time is 6-12 months.

I. When the fermentation is carried out in a refrigerated state at 0 to 5 ° C, the fermentation time is 40 to 50 days.

All. When the fermentation temperature is 5 to 10 ° C, the fermentation time is 7 to 12 days.

la. When the fermentation temperature is 16 to 20 ° C, fermentation time is 4 to 7 days.

Above 20 캜, it is not preferable because the bad odor is severe and the quality is lowered.

During the fermentation process, it is better to change the upper part of the jar with the lower part of the jar and the lower part of the lower part with the upper part of the jar. If there is a lot of mucilage on the surface of the jar, (Tartaric acid), citric acid, malic acid, succinic acid (succinic acid, malic acid, etc.) which produce a complex salt with a metal salt in 100 parts by weight of one kind of brine dissolved in water having a specific gravity of 4-5 ° Be It is necessary to wash 0.5 to 0.8 parts by weight of one kind of organic acid (organic acid) among succinic acid, lactic acid, humic acid and fulvic acid dissolved in water to improve the taste and flavor .

It is preferable that the pot is made of earthenware vessel or ooze vessel.

When the lid of the jar is simply covered in the fermentation of the abovementioned skate, a basic substance such as ammonia or trimethylamine generated when the skate is fermented is externally volatilized and the pH of the surface of the skate is kept low. Thus, pathogenic microorganisms or perennial microorganisms It is necessary to fill the jar with the rumen before the fermentation and to seal the upper part with vinyl or rubber plate so that the basic substance such as ammonia or trimethylamine is not volatilized to the outside so that the pH of the surface of the rumen 9 to 10 is effective in inhibiting growth and sterilization of pathogenic microorganisms and perishable microorganisms, and improving the taste and flavor of the fermented sponges.

① Clean the foreign matters with water that has dissolved 60 g of citric acid in 10 kg of seawater.

(2) One Korean female shrimp (8.4 kg) and one (8.6 kg) of Korean female shrimp were thoroughly cleaned with the water in (1) above.

③ Rice stover 5 ㎏ and dried sage 5 ㎏ were cut into 10 ~ 15 ㎝ length and put into a silk, heated and continued heating at a boiling point (100 캜) for 5 minutes to kill perishable microorganisms and pathogenic microorganisms.

④ After cleansing the inside of the Oji pot, 4.5 ㎏ of Dacite vaginal stone is placed on the floor, and then the rice straw and the bamboo tray of ③ above are poured on the pumice mineral to a thickness of 3-4 cm, Put a skunk on top of this, put the rice straw and bosai on the skirt again with a thickness of 3 ~ 4cm, put the other one's skunk, and then put the rice straw and bosai in a thickness of 3 ~ 4cm and cover the entrance of the jar with vinyl. Next, the jar was tightly sealed with a rubber band and the lid was closed, and the jar was poured into a constant temperature fermentation chamber.

⑤ The fermentation was continued for 5 days while maintaining the temperature of the fermentation chamber at 6 ~ 8 ℃. The fermentation was proceeded at 8.9 as a result of measuring the pH of the skins. , And the mummified product of the surface of the skate surface is cleaned with the water in the ① mouth of the fermentation, and then the rice straw and the bamboo stalks of the item ③ are placed on the side-side vaginal mineral at the bottom of the urn with a thickness of 3 to 4 cm, 3 ~ 4 cm thick rice straw and bamboo basket in the bottom of ③, and then put the upper part of the skunk on the bottom in a 3 ~ 4 cm thickness on top of the ③ straw bamboo basket. Then, After wrapping it with a cheap rubber band and sealing it, it was put into a fermentation chamber for 6 days while keeping the temperature at 6 to 8 캜, and the fermentation was completed.

(6) The pH of the fermented sponge obtained in (5) above was measured, and it was confirmed that the fermentation was completed at 9.62.

10 people who participated in the experiment were selected as a panelist by purchasing the fermented sponges of Example 1 and the commercially available D-company's domestic fermented skipjack at O-restaurant in Seongnam city. In order to confirm the hygienic safety, the fermented sponges prepared in Example 1 were superior to the fermented domestic sponges of D-company sold in the market. The pH, ammonia Nitrogen concentration and microorganisms such as pollutant indicator microorganisms (Escherichia coli), pathogenic microorganisms Salmonella sp., Vibrio parahaemolyticus, Listeria monocytogenes, Staphylococcus aureus The results are shown in Table 2 below.

The pH, ammonia nitrogen concentration and pathogenic microorganisms of the skipjack fermented in Example 1 were measured Item Measurement result pH 9.62 Ammonia nitrogen concentration 15.6 mg / g Escherichia coli Not detected Salmonella sp. Not detected Vibrio parahaemolyticus Not detected Listeria monocytogenes (Listeria monocytogenes) Not detected Staphylococcus aureus Not detected

As shown in Example 2 and Table 2, the fermented skipjack prepared in the present invention had superior taste and flavor and had a concentration of ammonia nitrogen of 15.6 mg / g as compared with commercially available fermented skipjack sold in the past. The pH of the fermented red flounder was 14.5 ~ 14.9 ㎎ / g, which was higher than that of fermented red flounder. The pH of the fermented red flounder was higher than that of the general fermented flounder of 9.0~9.5. The typical pathogenic microorganisms Salmonella, Enteritis Vibrio, Listeria monocytogenes, It is possible to confirm that it is hygienically safe.

Claims (1)

A method for fermenting a sponge, comprising the steps of pretreating the sponge with a sponge cleaned with a water in which an organic acid that generates a metal salt and a complex salt is dissolved in seawater or salt water, Treating steamed pine needles or pine needles treated with perennial or pine needles treated with perennial microorganisms and pathogenic microorganisms by steam for 3 to 10 minutes at a temperature of 100 to 105 ° C, Fermenting a skate by fermenting it in a thermostatic chamber by putting in a jar a hardy, pine needles or minerals which have been treated with a spongy microorganism and a pathogenic microorganism, and a mineral which is easy to dissolve, and fermenting the skate, How to.