KR20160137233A - fish paste composition improved storage periods comprising natural complex extract - Google Patents

Abstract

The present invention relates to a fish cake composition having enhanced storability and including a complex natural extract, and more specifically, to a fish cake composition having enhanced storability and including a natural extract as preservatives, which is capable of ensuring a remarkably enhanced storability due to inhibition of microorganism growth and reduction of an acidification rate. The natural extract is a complex extract including lotus leaves extract and a citrus extract. Also, the present invention relates to a method for manufacturing a fish cake composition having enhanced storability.

Description

[0001] The present invention relates to a fish paste composition comprising natural complex extract,

The present invention relates to a fish paste composition having improved shelf stability including a natural complex extract, and more particularly, to a fish paste composition comprising a natural combination extract containing a lotus leaf extract and a citrus extract to inhibit microbial growth and decrease rancidity, To a rosemary composition.

Fish cake is made by adding fish flour, sweeteners, vegetables, salt, etc. to the fish meat, which is made by removing fish head, viscera and scales, and shaping them into various forms, and then steaming, boiling, frying or drying It is produced at a low price compared to other animal protein foods, but rich in protein and calcium, and has a high degree of preference in foods with low calorie and low fat.

However, according to the main ingredient of fish paste, it is necessary to improve the storage stability because the shelf life is very short, within 10 days, in case of commercial fish paste packaged in Korea.

Therefore, potassium sorbate, a synthetic preservative, is added to the fish cake. However, in this case, the shelf life is still short for 10 to 13 days in most cases, and there is still a problem of improvement in storage stability. In addition, There is a need to replace them with natural preservatives.

The prior art has developed a fish paste that focuses on meeting various consumers' preferences. That is, by adding various ingredients to the fish paste, the fish paste is diversified and the quality is improved to satisfy the consumer's taste. However, there is insufficient research to improve the storage stability of the fish paste and replace the synthetic preservative with a natural preservative .

Therefore, there is a need to improve the storage stability of fish paste by developing a natural preservative that can replace the synthetic preservative added to the fish paste.

In relation to this, the lotus leaf is a leaf of Nelimbo nucifera, and it is mainly dried form called as a lower leaf, and its flavor is worn and its mildness is moderate. The above lotus leaves contain romerine, nuciferine, armepavine, Alkaloid components such as N-nor-nuciferine, pronuciferine, dn-methylcoclaurine and liriodenine, and tartaric acid, citric acid, It is used for bleeding gastric ulcer, gastritis, hemorrhage, hemorrhage, diarrhea, hematemesis, postpartum hemorrhage treatment, enuresis, headache, dizziness and detoxication because it contains malic acid, succinic acid and tannin.

In particular, the extract of Solubilized Leaf Leaf represents excellent antioxidative and lipid-lowering effects by antioxidative action of polyphenol compounds at a certain time, and also exhibits excellent antimicrobial effect (Yoon Sookjae, Korean Food Culinary Society, 23, 433, 2007).

Citrus extracts such as citrus, lemon, lime and grapefruit also exhibit antioxidative effects (Laura Giamperi et al, Antioxidant activity of citrus paradisi seeds glyceric extract, Fitoterapia, 75 (2): 221-224, 2004) )

However, although each of the above extracts exhibits antioxidative and antimicrobial activities, there is a limit to exhibiting the shelf life for foods.

Accordingly, the present inventors have found that the present invention can provide a fish paste in which a combination extract of a lotus leaf extract and a citrus extract is incorporated into a fish paste to significantly improve the effect of inhibiting microbial growth and reducing rancidity, Can be produced.

Accordingly, it is an object of the present invention to provide a mastic composition having improved storability.

It is another object of the present invention to provide a method of manufacturing a fish paste having improved storability.

According to an aspect of the present invention,

A natural extract as a preservative,

Wherein the natural extract is a combined extract comprising a lotus leaf extract and a citrus extract.

According to another aspect of the present invention,

(1) crushing the fish meat to crush the fish meat;

(2) 1 to 4 parts by weight of salt is added to 100 parts by weight of the crushed fish meat to elute the salt soluble protein;

(3) To 100 parts by weight of the pretreated fish meat, 1 to 10 parts by weight of potato starch, 2.5 to 10 parts by weight of wheat starch, 0.05 to 0.3 parts by weight of glycine, 0.1 to 0.7 parts by weight of Glucono Delta Lactone (GDL) 0.1 to 1.0 part by weight of hexane, 0.01 to 0.1 part by weight of xylose, and 0.1 to 5.0 parts by weight of fish muscle juice to prepare a mixture of fishmeal raw materials;

(4) 10 to 25 parts by weight of a natural combination extract containing a lotus leaf extract and a citrus extract are added to 100 parts by weight of the mixture of the fishmeal raw materials, and mixed to prepare a fish paste;

(5) molding the fish paste; And

(6) preparing a fish paste containing natural extract by heating the molded fish paste; and (5) preparing a fish paste containing the natural extract.

According to the present invention, by incorporating a complex extract containing a lotus leaf extract and a citrus extract into a fish paste composition, microbial growth can be suppressed and acidity can be reduced, thereby achieving remarkably improved storage stability.

The present invention also shows storage stability that can replace potassium sorbate, which is a synthetic preservative used in fish paste in the past, and that the complex extract used in the present invention is a natural ingredient, can do.

In addition, since the complex extract of the present invention has an antioxidative action, an antibacterial action, an antiviral action, an anti-inflammatory action and an anti-cancer action, it is possible to produce a fish paste having the above functionality.

In addition, since the combined extract is contained in fish cakes, the texture of the fish cakes can be improved.

FIG. 1 is a graph showing the total number of bacteria according to one embodiment of the present invention and expressed as CFU (Colony Froming Unit) / g.
FIG. 2 is a graph showing the content of TBARS (Thiobarbituric acid reactive substances) measured according to a storage period according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

According to an aspect of the present invention, the present invention relates to a fish paste composition having enhanced storage stability, which comprises a natural extract as a preservative, and the natural extract is a combined extract comprising a lotus leaf extract and a citrus extract.

In the natural extract of the present invention, the extracted lotus leaf extract is extracted from leaves of Nelimbo nucifera and is known to exhibit antioxidant, antibacterial and anticancer activities. Specifically, the lotus leaf is called a lower leaf and is dried with the leaves of Nelumbo nucifera Gaertn (Fam. Nymphaeaceae). It is flavored, has a characteristic property, and is composed of romerine, nuciferine, Alkaloid components such as armepavine, N-nor-nuciferine, pronuciferine, dn-methylcoclaurine, liriodenine and the like It is used in the treatment of hemorrhagic gastric ulcer, gastritis, hemorrhage, bleeding, diarrhea, hematemesis, postpartum hemorrhage, enuresis, headache, dizziness and detoxification.

Furthermore, in the case of the extract of the lotus leaf containing the active ingredient of the lotus leaf, when the lotus leaf extract is contained at a certain ratio, the antioxidant activity of the polyphenol compound shows excellent antioxidative and lipid lowering effects, do.

In the natural extract of the present invention, the citrus extract is extracted from citrus fruits such as mandarin, citron, orange and grapefruit, and contains a substantial amount of ascorbic acid and Naringine and hesperidin hesperidin, which are known to exhibit anti-inflammatory, whitening and antibacterial effects. Specifically, ascorbic acid is a reducing agent for metal ions, and it produces oxygen radicals, particularly hydrogen radicals, to inhibit enzyme activity distributed in the cell membrane, thereby weakening the cell membrane function, inhibiting cell respiration of the microorganism, The naringin is a flavonoid component mainly present in the periplasm, and can be used as a non-toxic and bitter tasting ingredient even when consumed in an excessive amount. The antibacterial action, antioxidative action, synergistic action of ascorbic acid and anticancer action . In addition, hesperidin is a flavanone glycoside in flavonoid-based coloring matter, and is present mainly in the flesh and white part of the citrus peel, and inhibits the formation of lipid peroxides and inhibits antioxidation, antiinflammation, capillary protection, anti-cancer and cholesterol Lowering effect.

Accordingly, the present invention relates to a method for inhibiting microbial growth and inhibiting acidosis by maximizing the antioxidant and antimicrobial activities of the leaf extract and the citrus extract by incorporating the combined extract comprising the leaf extract and the citrus extract as a natural extract into a fish paste composition The storage stability is markedly improved.

In detail, the natural extract, which is a complex extract containing the lotus leaf extract and the citrus extract, exhibits remarkably improved microbial growth inhibition and acidity reduction effect as compared with each of the extracts, and is superior to the conventional synthetic preservative potassium sorbate As a result of exhibiting a preservative function, in the present invention, the natural extract, which is the above-mentioned complex extract, is included in a fish paste as a preservative to remarkably improve storage stability.

Preferably, the extracted lotus leaf extract comprises 10 to 15% by weight of the total weight of the composition, and the citrus extract comprises 0.005 to 0.1% by weight of the total weight of the composition.

More preferably, the extracted lotus leaf extract is extracted with hot water by adding 1 to 10 parts by weight of a lotus leaf powder to 100 parts by weight of distilled water. The citrus extract is extracted from a citrus concentrate, and the total weight of the citrus extract The citrus active ingredient is contained in an amount of 0.01 to 1.0 part by weight.

According to one embodiment of the present invention, the present invention provides a composition for preventing and treating asthma, comprising the extract of the lotus leaf extract and the citrus extract, which are natural extracts contained as a preservative, in a trace amount relative to the total content of fish oil, The present invention can maximize the effect of each of the extracts by incorporating the combination of the leafy green leaf extract and the citrus extract as a complex extract in a fish paste to thereby provide a microbial growth Inhibition and acidity can be reduced to improve storage stability.

In addition, the extract of the lotus leaf extract of the present invention and the citrus extract have various functions in addition to the storage stability as they have antioxidative, antibacterial, antiviral, anti-inflammatory and anti-cancer effects.

According to another aspect of the present invention, there is provided a method for grinding a fish meat comprising the steps of: (1) grinding a fish meat; (2) 1 to 4 parts by weight of salt is added to 100 parts by weight of the crushed fish meat to elute the salt soluble protein; (3) To 100 parts by weight of the pretreated fish meat, 1 to 10 parts by weight of potato starch, 2.5 to 10 parts by weight of wheat starch, 0.05 to 0.3 parts by weight of glycine, 0.1 to 0.7 parts by weight of Glucono Delta Lactone (GDL) 0.1 to 1.0 part by weight of hexane, 0.01 to 0.1 part by weight of xylose, and 0.1 to 5.0 parts by weight of fish muscle juice to prepare a mixture of fishmeal raw materials; (4) 10 to 25 parts by weight of a natural combination extract containing a lotus leaf extract and a citrus extract are added to 100 parts by weight of the mixture of the fishmeal raw materials, and mixed to prepare a fish paste; (5) molding the fish paste; And (6) preparing a fish paste containing the natural extract by heating the molded fish paste.

First, in the fish cake preparation method, the fish meat pretreatment step includes the step of crushing the fish meat to be crushed and the step of eluting the salt soluble protein by adding 1 to 4 parts by weight of salt to 100 parts by weight of the crushed fish meat.

In detail, the fish meat can be applied in various ways such as pollack, cod, tuna, early, squid, sardine, ground,

In addition, 1 to 4 parts by weight of salt is added to 100 parts by weight of the ground fish meat to improve the storage stability and the taste of the food, and the salt-soluble protein is eluted to improve the binding force of the prepared fish paste.

Next, the preparation of the fishmeal raw material mixture is carried out by adding 1 to 10 parts by weight of potato starch, 2.5 to 10 parts by weight of wheat starch, 0.05 to 0.3 part by weight of glycine, 0.1 to 0.7 parts by weight of lactone (Glucono Delta Lactone, GDL), 0.1 to 1.0 part by weight of hexane, 0.01 to 0.1 part by weight of xylose and 0.1 to 5.0 parts by weight of fish muscle juice are mixed to prepare a mixture of fishmeal raw materials.

More particularly, the present invention relates to a method for producing a starch-containing starch, which comprises finely ground grains such as glutinous rice, brown rice and oats instead of the potato starch and wheat starch or reducing the content of the starch and including cereal powder such as brown rice, By including fiber, nutrients can be increased.

In addition, the glucono-delta lactone can be replaced with a natural substance such as agar and included in a fish paste to exhibit cohesive force.

The fish juice may be variously included depending on the kind of fish.

The fish paste raw material mixture may contain various components in addition to the above components, so that there is no particular limitation. However, in order to improve the flavor and taste while removing the specific fishy smell depending on the type of the fish meat, Considering the types of rice, it is seasoned with onion, carrot, garlic, pear, apple, pepper, bokbunja, kelp pepper, grape, sesame leaf, cinnamon powder, cucumber, miso, sake, ginger, sugar, sesame oil, .

In addition, since the preference for fish cake is affected by the texture, it is possible to further add ingredients for improving chewiness such as rice cakes and sesame.

The following is the step of producing the fish cake. Specifically, 10 to 25 parts by weight of a natural combination extract containing a combination of a lotus leaf extract and a citrus extract is added to 100 parts by weight of the mixture of the fishmeal raw materials, and mixed to prepare a fishmeal dough containing the natural extract.

More specifically, since the natural compound extract added to 100 parts by weight of the mixture of the fish paste material is a mixture of the lotus leaf extract and the citrus extract, the antioxidant and antibacterial effects of each of the extracts are maximized As the microbial growth is inhibited and acidity is decreased, the storage stability of fish paste can be remarkably improved.

Preferably, the natural complex extract is characterized in that the citrus extract is contained in an amount of 0.1 to 2.0 parts by weight per 100 parts by weight of the lotus leaf extract.

More preferably, the lotus leaf extract is characterized in that 1 to 10 parts by weight of a lotus leaf powder is added to 100 parts by weight of distilled water and subjected to hot water extraction.

In addition, the lotus leaf extract contained in the present invention is characterized in that it is contained in place of water which is conventionally used in the production of fish paste.

The following is a step of preparing a fish paste containing a natural extract by molding the fish paste and heating the molded fish paste.

There is no limitation on the shape of the molded jig, but it is preferable to determine the shape in consideration of a method of heating the molded jig dough.

The molded fish paste is fried, steamed, baked or dried, thereby producing fish cake.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention more specifically and that the scope of the present invention is not limited to these embodiments in accordance with the gist of the present invention.

<Examples>

&Lt; Example 1 > Preparation of extract

Manufacture of lotus leaf extract

2.5 g of the above-mentioned lotus leaf powder was heated and extracted with 100 ml of distilled water for 30 minutes using 100% of the leaves (domestic, domestic) of a company of Jirisan safflower, which was supplied from a strike maker, and allowed to stand at room temperature for 1 hour. Thereafter, by filtration, 2.5% of a lotus leaf powder extract was prepared.

Citrus extract

(0.03%, 0.05%) of citrus extract (biocitro-liquid) from Namyoung Co.,

Manufacture of complex extract

The mixture was prepared by mixing 2.5% of the leaf extract and 0.05% of citrus extract.

&Lt; Example 2 > Preparation of fish cake

Manufacture of fish paste containing extract

Fish paste containing 2.5% of the lotus leaf extract and 2.5% of the lotus leaf extract and 0.05% of the citrus extract (0.03%, 0.05%) and the combined extract of the lotus leaf extract and the citrus extract (0.05% And the composition ratios of the respective fish cakes are shown in Table 1 below.

However, in this case, the fish paste is fried after mixing the components of Table 1 with fish meat paste according to a general fish paste manufacturing method, and in case of fish cake containing 2.5% of the lotus leaf extract, .

Manufacture of fish paste without extract

The present invention relates to a fish paste comprising a combination extract of a lotus leaf extract, a citrus extract or a combination of a lotus leaf extract and a citrus extract, wherein the extract comprises potassium sorbate and potassium sorbate, All of them were labeled as Control 1 and Control 2, respectively.

The preparation method of the control fish paste is the same as that of the fish paste containing the extract, and the ingredients and the mixing ratio thereof are shown in Table 1 below.

Control group
One Control group
2 A lotus leaf
extract
2.5% Citrus
extract
0.03% Citrus
extract
0.05% Lotus leaf extract
2.5% +
Citrus extract
0.05% Meat pool
(fish meat paste) 80 80 80 80 80 80 Salt 1.6 1.6 1.6 1.6 1.6 1.6 Potato starch 1.6 1.6 1.6 1.6 1.6 1.6 Wheat starch 2.8 2.8 2.8 2.8 2.8 2.8 Glycine 0.12 0.12 0.12 0.12 0.12 0.12 Glucono delta lactone
(GDL) 0.36 0.36 0.36 0.36 0.36 0.36 Hexane
(nucleic acid) 0.32 0.32 0.32 0.32 0.32 0.32 Xylose 0.08 0.08 0.08 0.08 0.08 0.08 Fish extract
(fish extract) 0.8 0.8 0.8 0.8 0.8 0.8 Potassium sorbate 0.3 - - - - - Lotus leaf extract - - 12.32 - - 12.28 Citrus extract - - - 0.02 0.04 0.04 water 12.02 12.32 - 12.3 12.28 - Total content (% by weight) 100 100 100 100 100 100

<Test Example>

Total bacterial count test

The effect of inhibiting the growth of microorganisms by incorporating the combined extracts (2.5% of the lotus leaf extract and 0.05% of the citrus extract) in the fishbone was obtained by mixing the extract of the leaves of the lotus leaf (2.5%), citrus extract (0.03%, 0.05% A total number of bacterial count tests were carried out to confirm. At this time, the total number of bacteria was measured based on the standard plate method of the Food and Drug General Test method for each elapsed time after storing each of the fishmeal containing the extract at 4 ° C for 0, 3, 7, 10, and 14 days .

As an example, in case of fish paste containing 2.5% of elder leaf extract after 0 days, 10 g of the fish paste was first mixed with 90 ml of sterilized physiological saline and homogenized in a homogenizer for 120 seconds to prepare a sample for the total number of bacteria test . Next, 1 ml of the prepared sample and 1 ml of the prepared sample were diluted with physiological saline to 1 ml of the diluted solution. The diluted solution was aseptically taken in two sterilized Patri dishes and then kept in a Petri dish at about 43 to 45 ° C Approximately 15 ml of agar medium was aseptically dispensed.

Next, the Patry dish was rotated while being tilted to the left and right, taking care not to attach the dispensed standard agar medium to the Patry dish lid, so that the sample and the diluted sample solution were mixed well with the medium and solidified. The frozen patty dish was cultured at 36 DEG C for 48 hours with the lid downward, and the number of colonies was counted to measure the total number of bacteria.

As a control group, the total number of bacteria was measured in the same manner as in the above example, except for the above-mentioned extract, in which fishbone containing potassium sorbate (Control 1) and fishbone not containing both the extract and potassium sorbate (Control 2) Respectively.

The results of measurement of the total number of bacteria in each fish paste thus obtained are shown in Table 2 and FIG.

(Unit: Log (CFU / g) Storage period (days) 0 3 7 10 14 Control 1 0 ± 0.0 0.488 + 0.23 0.812 ± 0.05 0.874 + 0.04 1.929 + 0.04 Control group 2 0.088 0.12 0.239 + - 0.34 0.739 0.37 3.602 0.0 5.276 + 0.02 2.5% 0 ± 0.0 0.301 + - 0.42 0.423 + - 0.59 3.142 ± 0.09 5.281 + 0.03 Citrus extract 0.03% 0 ± 0.0 0.349 + - 0.49 0.779 ± 0.01 1.067 + - 0.23 3.301 + - 0.42 Citrus extract 0.05% 0 ± 0.0 0 ± 0.0 1.962 + 0.17 2.301 + - 0.42 4.343 + 0.13 Leaf extract 2.5%
+
Citrus extract 0.05% 0 ± 0.0 0.452 + 0.21 0.477 ± 0.0 2.239 0.34 2.452 ± 0.21

As shown in Table 2 and FIG. 1, in the case of the combined extract of 2.5% of the leaf extract of leaves and 0.05% of the citrus extract, the number of bacteria in 1 g of fish was constantly maintained at 2.2 to 2.5 log CFU / g, However, when the extracts containing only the respective extracts were used, the number of bacteria was relatively low when the storage period was short within 7 days. However, when the extracts were stored for more than 7 days, the number of bacteria was rapidly increased and storage stability deteriorated.

Compared with control group 1 containing potassium sorbate, the combined extract obtained by mixing 2.5% of the extract of the lotus leaf extract and 0.05% of the extract of citrus extract showed a slight decrease in storage stability within 10 days, but the sorbate potassium sorbate And the storage stability was similar.

In the case of the control group 2, potassium sorbate and the above extract were not contained at all. It was confirmed that the bacteria propagated from the time when the storage period was 0, and the bacteria proliferated rapidly with time.

Thiobarbituric acid reactive substance (TBARS) measurement test

The inclusion of 2.5% citrus extract, citrus extract (0.03%, 0.05%) or a combination of the extract of the lotus leaf extract and citrus extract (2.5% of the lotus leaf extract and 0.05% of the citrus extract) (Thiobarbituric acid reactive substances) were measured according to the general method of Witte et al. (1970). However, the fish paste containing the lotus leaf extract, the citrus extract or the combined extract was stored at 4 ° C for 0, 3, 7, 10, 14 and 17 days at 4 ° C., respectively, and the TBARS (Thiobarbituric acid reactive substances) .

In one example, in case of fish cake containing 2.5% of the elder leaf extract with a storage time of 0 days, 12.5 ml of 20% trichloroacetic acid (TCA) -containing reagent was added to 2 M of phosphoric acid 5 g of fish paste was added and homogenized for 2 minutes.

Next, the homogenized solution was transferred to a measuring cylinder, distilled water was added so that the graduated cylinder had a volume of 25 ml, and the solution was centrifuged at 1500 rpm for 15 minutes at 4 ° C using a centrifugal separator.

Thereafter, 2 ml of 0.005 M thiobarbituric acid (TBA) solution was added to 2 ml of the filtrate, and the mixture was heated for 30 minutes in a constant temperature water bath at 95 ° C, cooled, and then absorbed at a wavelength of 530 nm The degree of acidosis was confirmed by measurement.

In addition, as a control group, fish oil containing potassium sorbate (control 1) and fish oil not containing both the extract and potassium sorbate (control 2 (control group 1) were used instead of the above extracts stored at 4 ° C for 0, 3, 7, ) Was also assayed for TBARS (Thiobarbituric acid reactive substances) in the same manner as the fish paste containing the extract.

The results are shown in Table 3 and FIG.

(Unit: TBARS (mg / g solid))
Storage period (days) 0 3 7 10 14 17 Control 1 1.8034 + 0.14 1.4703 + 0.04 1.4383 + 0.03 1.5141 + - 0.11 1.5541 + - 0.15 1.6018 ± 0.003 Control group 2 1.0576 + 0.02 1.0286 + 0.04 0.9646 ± 0.01 0.9658 ± 0.05 0.9693 + 0.02 0.9909 + 0.04 Lotus leaf
2.5% 1.0576 + 0.03 1.0286 + 0.04 0.9646 ± 0.01 0.9658 ± 0.05 0.9693 + 0.02 0.9909 + 0.04 Citrus extract
0.03% 1.1571 + 0.03 1.2668 + 0.03 1.1129 + 0.03 1.227 + 0.03 1.2961 + 0.02 1.3515 + 0.001 Citrus extract
0.05% 1.3034 + 0.03 1.3206 + - 0.01 1.5564 + 0.03 1.5302 + 0.04 1.5347 + 0.02 1.5889 + 0.03 Leaf extract 2.5% +
Citrus extract
0.05% 0.7434 + 0.04 0.7299 + 0.03 0.7381 ± 0.05 0.8268 + 0.03 0.7959 ± 0.05 0.7048 0.35

2, the combined extract of the combination of the 2.5% of the leaf extract and the 0.05% of the citrus extract contained the extracts of Example 1 and Comparative Example 2 in the case of containing potassium sorbate as the control group 1 and the control group 2 It was confirmed that the TBARS content was significantly lower than that of the extract of the present invention and the case of not including the potassium sorbate at all.

That is, it was found that the complex extract had an effect of reducing rancidity, thereby ensuring freshness and stability of food.

Texture analysis test

To investigate the texture of the fish paste including the combination of the leaf extract (2.5%), the citrus extract (0.03%, 0.05%), the combination of the leaf extract and the citrus extract (2.5% , Texture Analyzer (CT3 4500, BROOKFIELD, USA).

That is, each of the above fishcaps was cut into a size of 1.5 × 1.5 × 1.5 cm, and hardness, fracturability, and adhesiveness of each of the fishcake were measured three times using the Texture Analyzer, Respectively. At this time, the texture profile analysis (TPA) was measured by setting the strain of the Texture Analyzer at 50% strain, prove (TA11 / 1000) diameter of 25.4 mm and test speed of 2 mm / s.

In addition, as a control group, a fish paste containing potassium sorbate (Control 1) instead of the above extract and a fish cake containing neither the extract nor the potassium sorbate (Control 2) Respectively.

The results are shown in Table 4 below.

Control 1 Control group 2 Lotus leaf extract
2.5% Citrus
extract
0.03% Citrus
extract
0.05% Lotus leaf extract
2.5% +
Citrus extract
0.05% Hardness (g) 3302 + 795 3787.3 ± 838 4302.5 ± 255 3002.5 ± 101 2761.3 ± 366 4802 + - 441 Breaking property (g) 3302 + 795 3787.3 ± 838 4302.5 ± 255 3002.5 ± 101 2761.3 ± 266 3472 + 1004 Adhesion (mJ) 0.3 ± 0.33 0.18 ± 0.11 0.69 + 0.07 0.52 + 0.18 0.39 + 0.27 0.76 ± 0.1

Referring to Table 4, it was confirmed that, in the case of the combined extract containing 2.5% of the lotus leaf extract and 0.05% of the citrus extract, the hardness and brittleness of the extract were improved compared to the case of containing only the respective extracts.

Moreover, the combined extract showed generally improved results in both hardness, brittleness and tackiness, as compared to control 1 containing potassium sorbate and control 2 not containing both the extract and potassium sorbate, It can be confirmed that it shows a clear improvement.

Accordingly, it was found that the combined extract was included in fish cake, thereby improving the texture of fish cake.

Sensory test

The appearance of the fish cake containing the combined extract of the lotus leaf extract (2.5%), the citrus extract (0.03%, 0.05%), the lotus leaf extract and the citrus extract (2.5% Flavor, taste, and overall preference were examined.

That is, each of the fish sauces was cut into a white plastic dish with a predetermined size (2 x 2 x 1 cm) and 10 persons were subjected to sensory evaluation for each of the fish paste during 3 to 4 pm. At this time, after examining each fish paste, it is necessary to rinse the mouth with water and to evaluate another fish paste, and each item of the test was evaluated with a score of 5 points (the higher the score, the better)

Also, as a control group, a fishbone containing potassium sorbate (Control 1) instead of the above extract and a fishbone (Control 2) containing neither the extract nor the potassium sorbate were subjected to sensory evaluation Respectively.

The results are shown in Table 5 below.

Control 1 Control group 2 Lotus leaf extract
2.5% Citrus
extract
0.03% Citrus
extract
0.05% Lotus leaf extract
2.5% +
Citrus extract
0.05% Exterior 3.625 ± 1.06 4.125 0.83 2.625 0.74 4.25 + 0.89 3.75 ± 0.89 4.0 ± 0.73 Flavor 3.625 + - 0.92 3.625 0.74 3.5 ± 1.07 3.625 0.74 3.625 ± 0.52 3.69 ± 0.7 flavor 3.625 0.74 3.625 0.74 3.125 0.64 3.625 ± 0.52 3.375 ± 1.2 3.5 ± 0.89 Overall
Likelihood 3.5 ± 0.53 3.875 ± 0.99 3.25 + - 0.46 3.375 + - 0.74 3.125 0.83 3.44 ± 1.03

As shown in Table 5, in the case of the combined extract of 2.5% of the leaf extract of the lotus leaf and 0.05% of the citrus extract, similar appearance, flavor, and taste were observed compared with the control 1 and control 2, , It can be confirmed that there is no significant difference in overall preference.

From the above results, it can be seen that the storage stability of the fish paste can be remarkably improved by suppressing the growth of microorganisms as well as the acidity by including the combined extract of the lotus leaf extract and the citrus extract in the fish paste.

Particularly, it has been confirmed that potassium sorbate, which is a synthetic preservative, inhibits microbial growth but can not reduce rancidity. As a result, the present invention can inhibit the growth of microbes enough to replace potassium sorbate, , It is possible to secure an improved food storage stability.

Accordingly, the present invention includes a natural combination extract containing a mixture of a lotus leaf extract and a citrus extract in a fish paste to inhibit microbial growth and reduce acidity, thereby improving shelf life.

Claims (5)

A natural extract as a preservative,
Wherein the natural extract is a combined extract comprising a lotus leaf extract and a citrus extract. The method according to claim 1,
Wherein the lotus leaf extract is contained at 10-15 wt% of the total weight of the composition, and the citrus extract is contained at 0.005-0.1 wt% of the total weight of the composition. (1) crushing the fish meat to crush the fish meat;
(2) 1 to 4 parts by weight of salt is added to 100 parts by weight of the crushed fish meat to elute the salt soluble protein;
(3) To 100 parts by weight of the pretreated fish meat, 1 to 10 parts by weight of potato starch, 2.5 to 10 parts by weight of wheat starch, 0.05 to 0.3 parts by weight of glycine, 0.1 to 0.7 parts by weight of Glucono Delta Lactone (GDL) 0.1 to 1.0 part by weight of hexane, 0.01 to 0.1 part by weight of xylose, and 0.1 to 5.0 parts by weight of fish muscle juice to prepare a mixture of fishmeal raw materials;
(4) 10 to 25 parts by weight of a natural combination extract containing a lotus leaf extract and a citrus extract are added to 100 parts by weight of the mixture of the fishmeal raw materials, and mixed to prepare a fish paste;
(5) molding the fish paste; And
(6) A method for manufacturing a fish paste having improved storage stability, comprising the step of: preparing a fish paste containing the natural extract by heating the molded fish paste. The method of claim 3,
Wherein the natural complex extract comprises citrus extract in an amount of 0.1 to 2.0 parts by weight based on 100 parts by weight of the lotus leaf extract. The method of claim 3,
The method for manufacturing the fish paste according to claim 1, wherein 1 to 10 parts by weight of the lotus leaf powder is added to 100 parts by weight of distilled water and the mixture is subjected to hot water extraction.

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