KR20160139722A

KR20160139722A - Low-salted Seafood Containing Pine Mushroom and Pine Mushroom Juice, and Method for Manufacturing the Same

Info

Publication number: KR20160139722A
Application number: KR1020150075112A
Authority: KR
Inventors: 이미옥; 장미희; 하석진
Original assignee: 주식회사 해송케이엔에스
Priority date: 2015-05-28
Filing date: 2015-05-28
Publication date: 2016-12-07

Abstract

The present invention relates to a method for preparing a low salted mushroom pickled salted mushroom which is excellent in storage stability even when a salted mushroom and pine mushroom juice are added to seafood which is a main ingredient of salting, Which is produced by this method.
The low salted salted mushroom prepared by the method of the present invention has a low salt content and therefore can inhibit various diseases caused by excessive consumption of salty salt and can be stored for a long period of time because the quality change during storage is small, The juice is added to the fermented seafood to double the peculiar flavor and aroma of the pine mushroom, so that the fermented seafood can be produced with excellent flavor.

Description

TECHNICAL FIELD The present invention relates to a salted salted mushroom pickled salted salted salted pickled mushroom,

The present invention relates to a method for preparing a low salted mushroom pickled salted mushroom which is excellent in storage stability even when a salted mushroom and pine mushroom juice are added to seafood which is a main ingredient of salting, Which is produced by this method.

Salted seafood is one of the representative fermented foods. It is produced by fermentation and fermentation by self-digesting enzymes and microorganisms in a state where salt is added with various aquatic products as a raw material. It has been widely used as a side dish of a table which can be taken while being stored.

These fermented seafoods are prepared by aging the fishes, internal organs (germs) of fishes and shellfishes by adding about 20 to 30% of salt to the fishes while suppressing propagation of the spoilage bacteria. During fermentation, the fishes and their enzymes and external microorganisms ferment, The free amino acid and nucleic acid degradation product produced by this method have synergistic action and have a unique taste and flavor.

Previous studies have shown that the major microorganisms involved in the fermentation of fermented seafood include micrococcus, lactic acid-forming bacteria, Brevibacterium, Leuconostoc, bacillus, ), Pseudomonas, Flavobacterium, yeast, and the like.

Salted seafood is prepared by fermentation or aging by the action of microorganism by adding salt to seafood which is the main material. Salted seaweed is added by diluting salted seaweed with added seasoning such as red pepper powder and seasoning, It can be classified into seasoned fish sauce with seasoning and fish, crustaceans, mollusks, echinoderms, etc. and main ingredients such as edible salt and cereals, and fermented and aged marine products. Recently, Products that increase the commercial value by adding various functional food ingredients useful for health are being released.

Typically, fermented salted seafoods without seasoning are used for cooking seasonings or sauces, while seasoned salted foods containing seasoned seasonings are used as side dishes or soups. These fermented seafoods prevent corruption during fermentation and fermentation However, excessive intake of salt is a cause of adult diseases, so consumers are increasingly aware of their health, and gradually avoid salted salted foods. .

As a result, efforts are being made to reduce the saltiness of salted fish. In order to manufacture low salted salted salted fish, it is essential to prepare measures to prevent quality changes during storage and distribution due to low salt concentration to be.

There is a way to improve the shelf life by adding preservatives as a way to improve the salinity problem. However, there is the avoidance of consumers for the use of preservatives, and the method of using substitute salt, that is, about 10% And 10% by weight of potassium chloride (KCl). However, this method has a disadvantage in that the preference of the salted fish is lowered due to the bitter taste of potassium chloride.

In order to solve the above-mentioned problems, there has been proposed a method for lowering salinity by adding mushroom having an antimicrobial activity to a fermented fish meal. For example, Korean Patent Registration No. 0453269 discloses a method of adding mushroom (or mushroom mushroom Mushroom, mushroom, mushroom, mushroom, mushroom, and mushroom), ice-mature squid and sauce, and matured on ice, and Korean Patent Registration No. 0385927 discloses a method for preparing mushroom- And a method of producing a broth jangchougwa which is blended with an extract to prepare a safflower with a seasoning.

The above-mentioned inventions can supplement protein, carbohydrate, fibrin and vitamins lacking in the fermented fish by reducing the salinity of the fermented fish by adding the fermented mushroom having the antibacterial activity to the squid or the brood, but the antimicrobial activity of the mushroom is not so high, There is a limit.

Korean Patent Registration No. 1178420 proposes a fermented or boiled shiitake mushroom, a spice mixture, and a fermented sea urchin added with glutinous rice porridge. The spice mixture is selected from the group consisting of fruit, onion, red pepper, spice, carrot, red pepper powder, oligosaccharide, (10 ~ 20 degrees) compared to salted salted fish having a salinity of 22 ~ 25 degrees, while maintaining the inherent flavor of the salted fish.

However, the above-described fermented mushroom was fermented by mixing with a culture obtained by boiling shiitake mushroom in boiling water, and then suppressing proliferation of perishable microorganisms, thereby lowering salinity and improving storage stability. However, Because it is boiled and fermented, the original taste and flavor of shiitake mushroom disappears, so it is difficult to expect the effect of adding mushroom in terms of commerciality.

Disclosure of the Invention The present invention has been made to solve the above problems, and it is an object of the present invention to provide a salted mushroom salted and fermented salted mushroom which can be stored for a long time even if salt is little added during the preparation of salted salted mushroom, .

In order to solve the above problems, the present invention provides a method for preparing a mixture, comprising: mixing 2 to 6 parts by weight of salt, 0.2 to 5.0 parts by weight of salt, and 0.1 to 3.0 parts by weight of D-sorbitol solution in 100 parts by weight of fish and shellfish; Leaving the mixture to stand for 1 to 5 hours; Mixing 2 to 10 parts by weight of seasoning with 100 parts by weight of fish and shellfish; And 5 to 15 parts by weight of pine mushroom and 0.5 to 2.0 parts by weight of pine nut on the basis of 100 parts by weight of fish and shellfish and aging at 0 to 5 ° C for 3 to 20 days, And a method for producing the fermented salted mushroom.

At this time, it is preferable that the fish and shellfish are washed with a salt water having a concentration of 1 to 4% by weight and then water is removed, and the sake is preferably sake having an alcohol content of 15 to 25 vol.%, It is preferable that the pine juice concentrate is a pine juice concentrate obtained by thawing mushrooms and concentrating 15 to 25 times the juice flowing out.

Preferably, the mixture further comprises 0.1 to 3.0 parts by weight of bonito juice or 0.00005 to 0.00020 parts by weight of sodium nitrite based on 100 parts by weight of fish and shellfish, and the sauce preferably contains 70 to 80% by weight of red pepper powder, 10 to 20% by weight of sodium L- % And 10 to 20% by weight of sodium malate.

Further, the present invention provides a salted and low salted mushroom fermented with pine juice produced by the above method.

The low salted salted mushroom prepared by the method of the present invention has a low salt content, so it is possible to inhibit various diseases caused by excessive consumption of salty salt, and it can be stored for a long time because the quality change during storage is small.

In addition, pine mushroom and pine juice are added to the fermented seafood, and the distinctive taste and flavor of the pine mushroom is doubled, so that the fermented seafood can be produced with excellent flavor.

FIG. 1 is a photograph showing growth inhibitory effect of a pine juice concentrate on Bacillus cereus strain. FIG.
Fig. 2 is a photograph showing growth inhibitory effect of a pine juice concentrate on Streptococcus mutans strain.
Fig. 3 is a photograph showing growth inhibitory effect of the pine juice concentrate on the strain Actinomyces naeslundii .
FIG. 4 is a photograph showing growth inhibitory effect of the pine juice concentrate on the Enterococcus faecalis strain. FIG.
FIG. 5 is a photograph showing growth inhibitory effect of a pine juice concentrate on a Staphylococcus aureus strain. FIG.
Fig. 6 is a photograph showing growth inhibitory effect of a pine juice concentrate on an Escherichia coli strain. Fig.
Fig. 7 is a photograph showing growth inhibitory effect of a pine juice concentrate on a strain of Listonella anguillarum .
Fig. 8 is a photograph showing the growth inhibitory effect of the pine juice concentrate on the strain of Vibrio parahaemolyticus .
9 is a photograph showing the growth inhibition effect of sake (sake) on Staphylococcus aureus strain.
FIG. 10 is a photograph showing the inhibitory effect of D-sorbitol on the growth of Staphylococcus aureus .
11 is a photograph showing growth inhibitory effect of sodium nitrite on Staphylococcus aureus strain.
12 is a photograph showing growth inhibitory effect of sodium malate on Staphylococcus aureus strain.
Fig. 13 is a photograph showing growth inhibitory effect of salt-containing additives and seasoning on Staphylococcus aureus strain.
Fig. 14 is a photograph showing growth inhibitory effect of the additives and seasonings added with the pine juice concentrate to Staphylococcus aureus strain. Fig.
Figs. 15 and 16 are photographs showing changes in characteristics and microflora of the fermented seafood produced during storage.

The present invention can add flavor and aroma of Pine Mushroom to the fermented seafood by adding pine mushroom and pine juice to the main ingredients of the fermented seafood, the additives and the additives, and the seasonings.

First, we prepare seafood which is the main ingredient of salted fish.

Clean the edible parts of fresh fish and shellfish such as meat, guts, gills and eggs with clean water and remove them by putting them in a teapot. If necessary, cut them to a proper size. If frozen, Deg.] C.

The fish and shellfish are covered with a slippery slime layer, and the slime layer is a substance in which a saccharide and a protein are combined with each other. In addition, it is necessary to remove bacteria and foreign substances as well as a causative substance of the fish catch, It is preferable to wash the fish and shellfish with low-salt water, for example, 1 to 4% by weight of brine, and then remove the water.

Next, 2 to 6 parts by weight of salt, 0.2 to 5.0 parts by weight of alcohol (alcoholic drink) and 0.1 to 3.0 parts by weight of D-sorbitol (D-sorbitol) are mixed with 100 parts by weight of the above- 0.1 to 3.0 parts by weight or sodium nitrite 0.00005 to 0.00020 part by weight may be added and the mixture is allowed to stand for 1 to 5 hours to remove seafood.

The alcohol is not limited in its kind, and the alcohol content is preferably 15 to 25 vol.%, And the sake, which is a clear syrup, is preferable because the solids are removed.

Cheongju is a drink made by pouring water into a ripe wine. It usually has an alcohol content of 15 ° or higher and has a bitter taste due to alcohol, sour taste due to lactic acid / succinic acid and a trace amount of acetic acid, saccharides containing glucose as a main component and various kinds of amino acids A flavor component produced by an ester such as a sweet taste, a higher alcohol such as isobutyl isoamyl, an ethyl acetate, an amyl acetate, an ethyl caproate, an ethyl caprylate, or an ethyl caprate gives an effect of improving the flavor of the salted fish .

D-sorbitol is a sweetener whose sweetness is about 0.5 times as much as sugar. It has a good moisturizing effect to prevent the fermentation of the fermented by the microorganisms and prevents the fermentation of the fermented fishes from being altered during storage, In addition, it does not cause browning by aminocarbonyl reaction (maillard reaction, nonenzymatic browning reaction), thus improving the storage stability of the salted fish.

In addition, it has a soft and refreshing sweet taste, and it preserves the fragrance and removes the taste of the artificial sweetener.

The bonito juice is dried and cooked after boiling, and it is distributed in the market under the name of "Katsuobushi sauce". It serves to enhance the taste of the salted fish by bringing out the rich flavor. The sodium nitrite is used as a coloring agent to prevent the discoloration of the salted fish, It improves storability and aqueous solution is alkaline.

Next, the seasoning is mixed with the seaweed mixture, and 2 to 10 parts by weight of the seasoning is mixed with 100 parts by weight of fish and shellfish. The seasonings include red pepper powder, monosodium glutamate (MSG), sodium DL-malate, And more preferably 70 to 80% by weight of red pepper powder, 10 to 20% by weight of monosodium glutamate (MSG) and 10 to 20% by weight of sodium DL-malate.

Red pepper powder is a spicy spice and sodium L-glutamate is a rich seasoning. It enhances the taste of low salt salted fish which has reduced the amount of salt. Sodium malate is a kind of pure fish. It has a slight irritating salty taste and is deliquescent. It has a weak alkalinity. It acts to buffer the salty taste and bitter taste of the salted fish by reducing the chloride of the salted fish. It lowers the water activity of the food and enhances the preservation of the salted fish.

In addition to the above seasonings, it is possible to use one or more kinds of seasonings mixed with salted fish, for example, garlic, ginger, sugar, sesame, pepper, radish, glutinous rice, etc. In addition, Sorts of seasonings can be added.

Next, the pine mushroom and the pine juice are mixed with the seasoned fish and shellfish and aged.

Matsutake mushroom is a mushroom belonging to the mushroom family, and when the temperature is lower than 19 ℃ for 5 ~ 7 days, it occurs mainly when mushroom occurs and when there is rainfall. Pine mushroom has thick flesh, Has a crunchy texture and a unique scent, and has been widely used for edible purposes.

Pine mushroom contains cinnamic acid methyl ester, sweet unsaturated fatty acid alcohol, which is a fragrance ingredient, and various trace elements that are effective in preventing or treating various diseases. In addition, It contains pine ingredients and useful ingredients for human body.

Pine mushroom has a moisture content of about 90% and is rich in protein, fat, carbohydrates, fibrin, and minerals. It contains a large amount of vitamin B2 and niacin, and a large amount of ergosterol, a provitamin D have.

In addition, pine mushroom has many fiber decomposing enzymes such as cellulase, hemilazate, and bentra, which promotes digestion, and dietary fiber of pine clings attaches to cholesterol and bile acid and excretes it, thereby lowering the blood cholesterol level, It contains lentinan, a powerful antimicrobial substance that prevents disease and strengthens the immune system. It has the effect of increasing the healing power against diseases as well as anti-cancer activity.

First, the pine mushroom is picked and picked. The pine mushroom is thick, hard, silvery bright, fragrant, and short in length.

Pine mushrooms are mostly harvested in autumn, and in order to avoid losing the fragrance of the mushroom, it is necessary to sweep away the soil with a soft brush or brush or rinse with water for a short period of time to remove the foreign matter.

However, the pine mushroom is only harvested at the time when pine mushroom occurs in the fall, so the harvesting period is limited and the shelf life is low. As the time passes, the morphological characteristics such as moisture reduction, Since the pine mushroom is frozen and stored, it can be used as a fermented material throughout the year.

When the frozen pine mushroom is thawed, the juice comes out from the pine mushroom. Since the juice contains useful components of pine mushroom, in the present invention, such pine juice is collected and added to the fermented fish meal. Among the useful components of the pine juice, And thus the storage stability of the fermented seaweed added with the pine juice can be improved.

However, the antimicrobial activity of the antimicrobial component contained in the pine juice is not so high. To obtain the effect of improving the storage stability by adding the pine juice, a large amount of pine juice should be added. When the pine juice is added to the fermented juice, This is undesirable because the long-term storage of the salted mackerel fermented mackerel causes separation of salted mackerel, pine mushroom and spice.

Therefore, it is preferable to use the pine juice concentrate in which the content of the pine mushroom in the liquid is increased by concentrating the pine juice by 15 to 25 times. The taste and flavor of the pine mushroom is added to the seaweed to improve the storage stability To prevent separation of the fermented compositions from each other during storage.

Preferably, the mixture of pine mushroom and pine mushroom is mixed with 5 to 15 parts by weight of pine mushroom and 0.5 to 2.0 parts by weight of pine mushroom on the basis of 100 parts by weight of fish and shellfish, and the aging can be carried out for 3 to 20 days, It may be subjected to low-temperature aging at a refrigeration condition of 0 to 5 ° C.

As the enzyme proliferation of fish and shellfish rapidly increases, the taste is easily changed and it is difficult to produce a deep flavor peculiar to the salted fish. Therefore, it is preferable to control the increase amount of the aged enzyme by low temperature aging to express the deep taste of the salted fish.

In case of excessive salt content in the fermented fish paste, it causes an adult disease such as hypertension and diabetes. Therefore, in the present invention, the addition amount of salt is increased, Instead of reducing the taste and flavor of pine mushroom by adding pine juice or pine juice concentrate, the preservation of the fermented seafood is improved by using the antimicrobial activity of pine juice, and alcohol, D-sorbitol solution and sodium malate are added to the pine juice concentrate Thereby exhibiting a synergistic effect of improving the antimicrobial activity.

When the fermentation is completed as described above, the preparation of the low salted mushroom fermented fish according to the present invention is completed, and the pine mushroom and the pine mushroom are added to the fermented fish meal to produce a salted fish meal having a unique taste and flavor of pine mushroom, It can be stored for a long period of time, so that it is possible to suppress various diseases caused by excessive consumption of salt.

Hereinafter, the present invention will be described in more detail with reference to the following examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

&Lt; Test Example 1 > Antibacterial activity test of pine needle concentrate

After the pine mushroom was frozen and preserved, naturally spilled juices were collected and assayed for antimicrobial activity.

The collected pine juice was centrifuged to remove the precipitate, and the supernatant was taken to be a sample of the pine juice solution. The pine juice solution was concentrated 20 times by using a vacuum concentrator to prepare a pine juice concentrate. Then, The minimum inhibitory concentration (MIC) of Gram - positive bacteria and Gram - negative bacteria was analyzed in the pine juice diluted with the pine juice concentrate and pine juice concentrate.

Bacillus cereus , which is a gram-positive bacterium , Streptococcus mutans , Actinomyces naeslundii , Enterococcus faecalis , enterococcus faecalis , Staphylococcus aureus , which is a food poisoning bacteria, Escherichia coli , which is a gram-negative bacterium, Listonella anguillarum , Vibrio parahaemolyticus , and Pseudomonas fluorescens were used.

100 μl each of the pine juice concentrate, pine juice concentrate and pine juice concentrate diluted in 10-fold increments was added to 5 ml LB (Luria Bertani) or NB (Nutrient Broth) medium, and B. cereus , S. aureus , E. coli , L. anguillarum , V. parahaemolyticus and P. fluorescens were inoculated in the same manner as described above in 5 ml of HB (Brain Heart Infusion) medium, and S. mutans , A. naeslundii and E. faecalis were inoculated After incubation at 37 ° C in an incubator at 200 rpm for 15 hours, the results were confirmed.

As a result of the experiment, the growth inhibition effect on the microorganism was not observed in the pine juice solution, but the antimicrobial activity was found in all strains in the pine juice concentrate. In the pine juice dilution, L. anguillarum , P. fluorescens , S. mutans , P. fluorescens The minimum inhibitory concentration was lowered in the microorganisms.

Table 1 below shows the minimum inhibitory concentration of the pine juice concentrate for each strain. The inhibitory effect of the pine juice concentrate on the growth of microorganisms was confirmed, and the minimum inhibitory concentrations were different for each microorganism.

Minimum inhibitory concentration Strain name Minimum inhibitory concentration (g / l) Gram-positive bacteria Bacillus cereus 1.95 Streptococcus mutans 2.44 Actinomyces naeslundii 1.95 Enterococcus faecalis 1.95 Staphylococcus aureus 2.44 Gram-negative bacteria Escherichia coli 1.17 Listonella anguillarum 2.44 Vibrio parahaemolyticus 1.95 Pseudomonas fluorescens 2.44

In Figures 1 to 8 B. cereus (Fig. 1), S. mutans (Fig. 2), A. naeslundii (Fig. 3), E. faecalis (Fig. 4), S. aureus (Fig. 5), E. coli ( 6), L. anguillarum (Fig. 7), and V. parahaemolyticus (Fig. 8).

For each plot, add 100 μl of the pine juice concentrate to 5 ml of the negative control, 5 ml of the negative control, inoculated with 5 ml of the liquid culture medium without adding the pine juice concentrate from the left, (1), 100 ㎕ of pine mushroom diluted with 10-fold dilution of pine juice concentrate in 5 ml of liquid medium was added, and the test group (3) inoculated with each strain was shown, and compared with the negative control When the pine juice concentrate was added, the color of the pine juice showed a dark color and the liquid became clear. When the dilution ratio was increased, the pine needle juice gradually became more turbid like the negative control and the microbial growth inhibition effect of the pine juice concentrate could be confirmed .

&Lt; Test Example 2 > Antibacterial activity test of the fermented food additive and seasoning

The minimum inhibitory concentrations of salt, sake, D - sorbitol, sodium nitrite and sodium malate were analyzed.

First, a diluted solution was prepared for each of sake, D-sorbitol, sodium nitrite, and sodium malate, and 100 μl of the diluted solution was added to 5 ml of LB or NB medium. The S. aureus strain was inoculated and the diluted solution was sequentially diluted And the minimum inhibitory concentration was confirmed.

In Table 2, the minimum inhibitory concentrations of each component are shown. Antimicrobial activity was confirmed in sodium nitrite and sodium malate, and D-sorbitol and sake were not found to have antibacterial activity.

Minimal inhibitory concentration of additives and seasonings additive Minimum inhibitory concentration (g / l) Rice wine none D-sorbitol solution none Sodium nitrite 1.4 Sodium malate 5

In Figures 9 to 12 the picture to check the rice wine (9), D- sorbitol solution (Fig. 10), sodium nitrite (Figure 11), sodium malate growth inhibition (Fig. 12) effects on the S. aureus strains 9, 10 and 12 show negative control samples in which S. aureus strains were inoculated without adding additives to the liquid medium, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, and in the case of FIG. 11 (sodium nitrite), the negative control to which the additive was not added from the left, the additives in the order of 0.14% by weight, 0.12% by weight, 0.10% by weight and 0.05% by weight In order.

9 and 10 show no difference in visual appearance from the negative control group even when sake and sorbitol were added. However, when 0.14% by weight of sodium nitrite was added in FIG. 11 and 0.6% and 0.5% by weight of sodium sulfate in FIG. 12, The addition of sodium nitrite and sodium malate showed the inhibitory effect on microbial growth and the minimum inhibitory concentration.

In addition, the minimum inhibitory concentration of S. aureus strains was tested by adding salt to salted additives, seasoning sake, D-sorbitol solution, sodium nitrite and malic acid sodium, and the results are shown in Table 3 below. .

The results of the antimicrobial activity measurement of salt-containing additives and seasonings Addition amount (g / l) Sample 1 Sample 2 Sample 3 Sample 4 additive Rice wine 20 10 5 2.5 D-sorbitol solution 10 5 2.5 1.75 Sodium nitrite 0.001 0.0005 0.00025 0.000175 Sodium malate 5 2.5 1.75 0.875 Salt 40 40 40 40 Antimicrobial effect has exist none none none

FIG. 13 shows a photograph showing the inhibitory effect of the samples 1 to 4 on the growth inhibition effect against the S. aureus strain of Table 3. From the left, the S. aureus strain was inoculated without adding any additives or seasonings to the liquid medium A negative control, Sample 1, Sample 2, Sample 3 and Sample 4 were arranged in the order of addition. In Sample 1, the liquid was clear. Samples 2 to 4 showed a state similar to the negative control and 20 g / The addition of 10 g / ℓ of D-sorbitol, 0.001 g / ℓ of sodium nitrite, 5 g / ℓ of sodium malate and 40 g / ℓ of salt was effective in inhibiting microbial growth and the remaining additives and salt, except salt, Lt; / RTI > of the antimicrobial effect is less than half the content of the antimicrobial agent.

&Lt; Test Example 3 > Synergistic effect test of antimicrobial activity of pine juice concentrate, additives, and seasonings

Changes in the antimicrobial activity of pine juice concentrate and components and seasonings added when pickling fish and shellfish were measured.

The minimum inhibitory concentration of S. aureus was tested in the same manner as in Table 3, except that 10 μl / ml of the pine juice concentrate was added to each sample of Table 3, and the results are shown in Table 4 below.

The results of the antimicrobial activity tests of the additives and seasonings added with the pine juice concentrate Sample 1.1 Sample 2.1 Sample 3.1 Sample 4.1 Pine juice concentrate (μl / ml) 10 10 10 10 additive
(g / l) Rice wine 20 10 5 2.5 D-sorbitol solution 10 5 2.5 1.75 Sodium nitrite 0.001 0.0005 0.00025 0.000175 Sodium malate 5 2.5 1.75 0.875 Salt 40 40 40 40 Antimicrobial effect has exist has exist has exist has exist

FIG. 14 shows photographs showing the growth inhibitory effects of S. aureus strains of Samples 1.1 to 4.1 in Table 4, which were arranged in the order of Samples 1.1, 2.1, 3.1 and 4.1, It can be confirmed that the liquid is clear.

That is, in the case of Samples 2 to 4 of Table 3, there is no antimicrobial effect against S. aureus strain, but when pine juice concentrate is added thereto, antioxidative effect is shown by synergy of pine juice concentrate, additives and seasonings have.

As shown above, the sake and the D-sorbitol liquid showed no antibacterial activity and showed antimicrobial effect at 1.4 g / L of sodium nitrite and 5 g / L of sodium malate (Table 2), and 10 g / L of sake, 5 g / (Table 3). However, when the pine juice concentrate is added, the antimicrobial effect can be obtained even at the lower concentration than the above-mentioned contents (See Table 4).

Therefore, it can be confirmed that the antioxidant effect is increased by adding syneronic acid to the fermented seaweed when added to the fermented seaweed. Thus, it can be predicted that the storage stability of the fermented seaweed is improved.

<Examples 1 to 6> Production of salted mushroom pickles

At the time of the fall of the mung bean, the mung bean was thick, hard and fragrant, and was washed with clean water for a short time to remove foreign matter, and then stored at -20 ° C for quick freezing.

The frozen pine mushroom was slowly thawed at room temperature. The pine juice poured out from the pine mushroom was collected by thawing and concentrated 20 times with a vacuum concentrator to obtain a pine juice concentrate. The defrosted pine mushroom was torn by hand to finely cut 10 cm , And about 0.5 ㎝ in diameter.

Next, the frozen white pine was thawed at room temperature of 7 ° C for 24 hours, and the foreign matter was removed and washed three times with 2% by weight of brine.

After removing the water from the washed shrimp, the additives of lime, salt, sake, D-sorbitol, sodium chloride and sodium nitrite were mixed in the amounts shown in Table 5 and left for 3 hours.

After sufficiently removing the moisture of the above-mentioned shrimp, the red pepper powder, sodium L-glutamate and sodium malate spice, and the pine mushroom piece and pine juice concentrate were mixed in the contents shown in Table 5 and aged in a refrigerator operated at 3 ° C for 10 days Was prepared.

Mixing ratio of salted fish Mixed amount (g) Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Light 1000 additive Salt 40 Rice wine 20 D-sorbitol solution 10 Sodium nitrite - - 0.001 0.001 - - Katsuo Bush Sauce 10 10 - - - - seasoning chili powder 30 Sodium L-glutamate 5 Sodium malate 5 Three pieces of mushrooms 100 - 100 - - - Pine juice concentrate 10 How to Pack vacuum vacuum vacuum vacuum vacuum Normal

&Lt; Test Example 4 >

The fermented salted and fermented salted mushroom prepared in Examples 1 to 6 were stored for 14 weeks and the changes of salted salted fish were visually observed at intervals of 2 weeks.

TSA medium (15 g / ℓ of tryptone, 5 g / ℓ of soytone, 5 g / ℓ of sodium chloride, 15 g / ℓ of agar) was used for the identification of the mycorrhizal fungi. plated per 100 ㎕ to 10-fold diluted with sterile distilled water stepwise diluted (w / v) to a total of 3 concentrations up to 10 ² to 10 ^4, which was inoculated with S. aureus strains.

All the instruments used in the experiment were sterilized using ethanol or ultraviolet rays, and all the operations were performed in a clean bench. The storage methods were vacuum packaged in independent containers and refrigerated, And kept in contact with air.

Fig. 15 and Fig. 16 show changes in the microflora in the fermented seafood and Petri dish at the dilution factor of 10 < ³ > for the storage period. As a result, the fermented fishes of Examples 1 and 4 showed the most change And the storage stability is excellent.

In Example 5, when vacuum packed Example 5 and general packaged Example 6 were compared with each other after the same manufacturing process, the vacuum packed Example 5 showed no significant changes in properties and microflora until 14 weeks, In case 6, corruption became apparent from 4 weeks and the test was stopped after 6 weeks.

Sodium nitrite and Katsuobushi sauce did not significantly affect the color of the fermented fish or the inhibition of microbial growth, and the storage and quality of the fermented fish greatly depend on the packaging method.

The above results indicate that the addition of the pine juice during the preparation of the fermented seaweed causes the fermentation power of the pine juice, salt, sake, D-sorbitol, ) Can be stored for a long period of time.

&Lt; Test Example 5 >

A total of 30 panelists of the Korea Food Information Service evaluated the color, flavor, pungent flavor, pungent taste, pungent taste, salty taste, bitter taste, texture and overall acceptability of the salted pickles prepared in Examples 1 to 6 by 7-point scale method And the average value thereof is shown in Table 6 below.

Sensory evaluation result Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Color 5.10 4.43 3.53 4.60 4.57 3.50 Scent 4.83 4.60 3.67 4.53 4.13 3.63 Pineapple incense 4.17 3.97 3.80 4.13 3.70 4.13 Bad taste 4.23 3.80 3.43 4.00 3.87 3.60 Pineapple flavor 4.27 4.10 3.87 3.90 3.63 3.63 Salty taste 4.70 3.90 3.67 4.17 3.77 3.67 bitter 4.67 4.07 3.67 4.20 3.73 3.30 Texture 4.67 4.00 3.53 4.17 3.87 3.47 Overall likelihood 4.70 4.03 3.53 3.93 3.73 3.43 7 points: Very good, 6 points: Good, 5 points: Slightly good, 4 points: Average, 3 points: Poor, 2 points: Poor, 1 point: Very poor

The results of Table 6 show that the fermented seafood of Example 1 was evaluated as normal (4 points) or more in all items, and especially in the case of color, it was very high as 5.10, and the best evaluation was 4.70 in the overall preference.

In Examples 1 and 2, in which Katsuobushi sauce was added in the pickling process, the overall preference was higher than that in Examples 3 and 4 in which sodium nitrite was added, indicating that the flavor of Katsuobushi sauce was higher than that of sodium nitrite And the packaged salted salted fish of Example 6 was generally lower than the other salted fish.

Claims

Mixing 2 to 6 parts by weight of salt, 0.2 to 5.0 parts by weight of sake, and 0.1 to 3.0 parts by weight of D-sorbitol solution with 100 parts by weight of fish and shellfish;
Leaving the mixture to stand for 1 to 5 hours;
Mixing 2 to 10 parts by weight of seasoning with 100 parts by weight of fish and shellfish; And
Mixing 5 to 15 parts by weight of pine mushroom and 0.5 to 2.0 parts by weight of pine nut on the basis of 100 parts by weight of fish and shellfish and aging at 0 to 5 ° C for 3 to 20 days, (Production method of salted mushroom pickled low salt).

The method according to claim 1,
Wherein the fish and shellfish are washed with a salt water having a concentration of 1 to 4% by weight, and then the water is removed.

The method according to claim 1,
Wherein the mixture further comprises 0.1 to 3.0 parts by weight of bonito juice or 0.00005 to 0.00020 parts by weight of sodium nitrite per 100 parts by weight of fish and shellfish.

The method according to claim 1,
Wherein the sake is sake having an alcohol content of 15 to 25 vol.%.

The method according to claim 1,
Wherein the seasoning is composed of 70 to 80% by weight of red pepper powder, 10 to 20% by weight of sodium L-glutamate and 10 to 20% by weight of sodium malate.

The method according to claim 1,
Wherein the pine juice is a pine juice concentrate obtained by defrosting the frozen pine mushroom and concentrating the juice flowing out by 15 to 25 times.

A salted salted mushroom salted pickle with a pine juice prepared by the method of any one of claims 1 to 6.