KR20170052007A

KR20170052007A - Method of broth for food additives using extract from skipjack tuna

Info

Publication number: KR20170052007A
Application number: KR1020150153858A
Authority: KR
Inventors: 이정선
Original assignee: 이정선
Priority date: 2015-11-03
Filing date: 2015-11-03
Publication date: 2017-05-12
Also published as: KR101788616B1

Abstract

The present invention relates to a method for producing a broth for food addition using a bonito extract of the present invention, A primary fermentation step in which fermenting bacteria are inoculated into the bonito extract and fermented; A suspension removing step of removing suspended matter generated on the surface layer of the fermented bonito extract; A step of mixing and extracting a mixture of extracts of bouillon; a method of extracting a mixture of bouillon and kelp; And a second fermentation step of inoculating the mixed extract with the fermenting bacteria to ferment the fermentation broth, wherein the fermenting bacteria are selected from the group consisting of Bacillus, Lactobacillus, Lactobacillus, Yeast, Mycelia, Actinic, Lactic, And a method for producing a broth for food addition using a bonito extract according to the present invention.
By using the bonito extract prepared by the manufacturing method according to the present invention, the nutrient for food additive has beneficial components of bonito, but it can be applied to various dishes by reducing the flavor and aroma unique to bonito, And can be harmonized without harming.

Description

Technical Field [0001] The present invention relates to a method for preparing a broth for food addition using a skipjack extract,

The present invention relates to a method for producing a broth for food addition using a bonito extract of the present invention, A primary fermentation step in which fermenting bacteria are inoculated into the bonito extract and fermented; A suspension removing step of removing suspended matter generated on the surface layer of the fermented bonito extract; A step of mixing and extracting a mixture of extracts of bouillon; a method of extracting a mixture of bouillon and kelp; And a second fermentation step of inoculating the mixed extract with the fermenting microorganism by inoculating the fermentation microorganism, wherein the fermenting microorganism is selected from the group consisting of Bacillus, Lactobacillus, Lactobacillus, Yeast, Mycelia, Actinic, Lactic, And a method for producing a broth for food addition using a bonito extract according to the present invention.

By using the bonito extract prepared by the manufacturing method according to the present invention, the nutrient for food additive has beneficial components of bonito, but it can be applied to various dishes by reducing the flavor and aroma unique to bonito, And can be harmonized without harming.

Bonito is a deep-sea fish that lives in clean water. It is rich in nutrients such as high protein, low fat, vitamins and minerals.

Bonito contains abundance of unsaturated fatty acids such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), and it contains selenium component which is helpful for restorative recovery and has antioxidant effect. Can be prevented.

These bonito belong to the mackerel such as tuna. It has a strong taste and flavor unique to bonito and it is mainly processed into bonito fish (Katsuo bush) by making canned or dried canned fish.

Bonito crab is smoked bonito fish, fermented hard after fermenting, thinly sliced like a planter, put in soup and put a rich flavor, so the soup is used to give a rich flavor to the food, or used to worry about the broth .

Especially, it is widely used for Japanese food, mainly used for Japanese soup using soup, and topping for fried dish.

In general, the flavor of a food is determined by the complex sense of smell, taste and touch in the mouth.

In order to improve the flavor of these foods, broth is basically used in a variety of dishes, and broth must play a role of promoting the taste of main ingredients. Therefore, it is not preferable that broth itself has a strong taste and flavor, To be harmonized with.

Boiled seaweed (or bonito fish) is used in dishes such as udon and omelm tang, but it is a food that is made from strong flavor and fragrance unique to bonito fish. On the other hand, seaweed made from bonito fish generally has sweetness unique to bonito And fragrance are strong, so it is not possible to mix food with other ingredients in food production.

On the other hand, Japanese Patent Application Laid-Open No. 10-1169798 discloses a method for producing mother liquor, which is a conventional technique for producing soup stock using bonito fish (in the prior art, Katsuobushi).

However, in the case of the prior art, after a predetermined time has elapsed after the addition of the Katsuobushi broth to the second broth produced, the Katsuobushi broth is extracted to produce the broth broth, which is contained in the broth There is a concern that it may not be harmonized with other materials.

In addition, although conventional broth can be used for rice noodles, there is a problem in that the broth which is used as a basic base of various foods has a strong taste and flavor unique to Katsuo-bushi.

Patent Registration No. 10-1169798 (Aug. 06, 2012)

The problem to be solved by the present invention is to provide a bonito extract which can be applied to a variety of dishes by reducing the taste and aroma unique to bonito and which can be harmonized without harming the taste and flavor of the main ingredient And to provide a method for producing broth for food addition.

The present invention also provides a method for preparing a broth for food addition using a bonito extract having a clear appearance and a good texture by removing floating matters floating in the surface layer through the process of producing broth.

The present invention also provides a method for producing food-grade broth using a bonito extract for inhibiting the growth and proliferation of spoilage bacteria, comprising fermenting broth in the process of producing broth.

The present invention relates to a step of preparing a bonito extract for extracting bonito in water; A primary fermentation step in which fermenting bacteria are inoculated into the bonito extract and fermented; A suspension removing step of removing suspended matter generated on the surface layer of the fermented bonito extract; A step of mixing and extracting a mixture of extracts of bouillon; a method of extracting a mixture of bouillon and kelp; And a second fermentation step of inoculating the mixed extract with the fermenting microorganism by inoculating the fermentation microorganism, wherein the fermenting microorganism is selected from the group consisting of Bacillus, Lactobacillus, Lactobacillus, Yeast, Mycelia, Actinic, Lactic, The present invention also provides a method for producing a broth for food addition using a bonito extract, which comprises using a microorganism or a mixed microorganism in which these microorganisms are mixed.

The present invention relates to a food additive having a beneficial ingredient of bonito and having a flavor and aroma unique to bonito, which can be applied to a variety of dishes, and which can be harmonized without harming the taste and flavor of the main ingredient And to solve the technical problem by providing a manufacturing method.

Also, the present invention provides a method for preparing a broth for food addition using a bonito extract, which has a clean appearance and a clean appearance by removing floating matters suspended in the surface layer through the process of producing broth.

The present invention also relates to a method for producing a fermented seaweed extract, which comprises the step of fermenting broth in the process of producing broth, And to provide a method for producing broth for food addition.

The method for producing the broth for food addition using the bonito extract according to the present invention and the broth produced by the method can be applied to various dishes by reducing the flavor and aroma unique to the bonito, It has the effect of harmonizing without harming the taste and aroma of

In addition, the present invention has a clean appearance and a clean texture by removing floating matters suspended in the surface layer through the process of producing broth.

The present invention also relates to a method of fermenting broth in the process of producing broth, wherein the fermentation broth is dominant in broth, thereby inhibiting the growth and proliferation of the broth and having an effect of increasing the storage period.

FIG. 1 is a flow chart showing a preferred embodiment of a method for producing broth for food addition using bonito lees extract according to the present invention.

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 properly 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 embodiments described in the present specification and drawings are only the most preferred examples of the present invention and do not represent all the technical ideas of the present invention. Therefore, various equivalents And variations are possible.

Before describing the present invention with reference to the accompanying drawings, it should be noted that the present invention is not described or specifically described with respect to a known configuration that can be easily added by a person skilled in the art, Let the sound be revealed.

Hereinafter, an embodiment of a method for preparing a broth for food addition using a bonito lease extract according to the present invention will be described with reference to the drawings.

Example . Preparation method of food additive water using bonito extract

1) Preparation step of bonito extract

Extracts are extracted by extracting bonito. At this time, extract of hot water may be used as an extraction method or it may be cold-cooled at room temperature to prepare a bonito extract. For example, 450 to 500 parts by weight of water is added to 100 parts by weight of bonito, and the temperature and time to be extracted depend on the extraction method.

In the hot water extraction (hot water extraction), when the raw material is put into the solution to be extracted and heated, the water soluble component of the raw material is eluted with the heated solution, and the extracted material is extracted and concentrated. In the present invention, 450 to 500 parts by weight of water is added to 100 parts by weight of bonito, and the mixture is heated at 80 to 120 ° C for 10 to 30 minutes for extraction.

The cold-freezing (cold-dipping) method is a method of leaching a material at room temperature, in which the raw material to be extracted is dipped in the leaching agent at room temperature (15 to 20 ° C) to leach components in the raw material. In the present invention, 450 to 500 parts by weight of water is added to 100 parts by weight of bonito and extracted by immersing at 0 to 15 ° C for 90 to 150 minutes.

In this case, the bonito used for extracting the extract can be used as a raw material, frozen or dried. Preferably, the dried bonito may be used to prepare a seasoning prepared by using a thinly sliced skipjack (Katsuobushi) or processing bonito have.

2) Primary fermentation step

First fermentation is carried out by inoculating fermenting bacteria into bonito extract. For example, 0.01 to 0.05 parts by weight of the fermenting bacteria are inoculated to 100 parts by weight of the bonito extract.

The fermenting bacteria may be selected from the group consisting of Bacillus, Lactobacillus, Lactobacillus, Yeast, Mycelia, Actinic Acid, Lactic Acid, have.

For example, in the case of the mixed bacteria inoculated with the bonito extract, 0.5 to 2 wt% of Bacillus bacteria, 0.7 to 1.5 wt% of Lactobacillus bacteria, 10 to 50 wt% of lactic acid bacteria, 10 to 50 wt% of yeast, The actinomycetes can be set to 30 to 70% by weight, the actinomycetes to 2 to 5% by weight, the lactic acid bacteria to 0.5 to 3% by weight, the sulfuric acid to 2 to 5% by weight and the white germs to 10 to 30% by weight.

Bacillus bacteria have the effect of reducing carcinogenic substances and adsorbing and releasing harmful substances out. In addition, it has the ability to remove other harmful bacteria and dissolve thrombus, which is effective in preventing cancer and arteriosclerosis.

Lactobacillus bacteria are not killed by the digestive juices in the body, but they go to the small intestine to normalize the intestinal microflora, reduce milk intolerance, and are very beneficial to the human body which helps in the rectal action and digestion.

Lactic acid bacteria (or lactic acid bacteria) are collectively referred to as bacteria that ferment a saccharide to obtain energy and produce a large amount of lactic acid, and keep the intestines acidic to inhibit the development of harmful bacteria. At this time, since harmful bacteria are involved in the production of carcinogens and toxic substances, it is possible to prevent the resistance of the body from being weakened by suppressing the development of such harmful bacteria.

Yeast (yeast, yeast) is a eukaryote belonging to the marine family and is very small in size and can not be seen by the naked eye is a microorganism. These yeasts are used in foods and serve to impart functionalities to foods. Yeast foods have the function of improving nutritional imbalance, nutrient supply, health promotion and maintenance, and facilitating metabolism.

Isobacteria are molds of fungi. They decompose starch and decompose it into monosaccharides such as glucose and fructose. And plays a role of activating the monosaccharide produced by the Mycobacterium tuberculosis as food for other microorganisms.

Actinomycetes are also called radial bacterium, and play an important role in the decomposition of various organic substances, especially the degradation of organic substances. It also has the ability to control other microbes by producing antibiotics such as streptomycin and tetracycline.

Hwang Guk-gyun was the representative fungus of Nuruk Fungi, and it has strong starch sugar and proteolytic power and once used in the production of fire extinguishers.

Bacillus thuringiensis has good acid productivity (acid productivity) and prevents contamination of food due to harmful bacteria that penetrate from the outside. It also serves to provide a uniform taste of the food by preventing contamination of the food.

The bonito extract inoculated with the above fermenting bacteria (or a mixture of fermenting bacteria) is aged at 20 to 39 ° C. for 1 to 4 days.

By inoculating the fermenting bacteria (or mixed bacteria obtained by mixing the fermenting bacteria) in this manner, the present invention can ferment the bonito extract to contain components beneficial to the body in the extract, and can inhibit the growth of harmful bacteria in the bonito extract without a separate antibiotic have.

In the present invention, since the fermenting bacteria are dominance in the bonito extract through inoculation with the fermenting bacteria (or mixed bacteria obtained by mixing the fermenting bacteria), the anaerobic bacteria, the Escherichia coli, the butyric acid bacteria, the Bacillus subtilis, The proliferation of the spore bacteria is suppressed.

Dominance refers to the determination of the character of the whole group in a biological community and represents the group. The fermenting bacteria inoculated in the first fermentation stage and the second fermentation stage to be described later dominate the fermentation bacteria, And thus the effect of increasing the storage period of the food additive water using the extract of bonito fish according to the present invention can be obtained.

3) Stain removal step

Upon completion of the aging process, floating bonito extract is formed on the surface layer. In this case, the suspension is a byproduct produced during fermentation of the extract of the bonito.

By removing the suspension, the impurities generated in the extract can be removed, and the nutrient for food addition using the bonito extract can be manufactured with a clean appearance and a good texture.

4) Mixing and extraction steps

0.1 to 2 parts by weight of poultice, 0.1 to 1 part by weight of seaweed, 0.1 to 8 parts by weight of onion and 0.1 to 3 parts by weight of poultice are mixed based on 100 parts by weight of the dried bonito extract from which the suspension is removed and the mixed extract is extracted by heating .

It is possible to produce more cool and rich soup by adding aquatic products such as kelp, kelp, and kelp. By adding vegetables such as onion and welsh, it is possible to catch flavor and produce broth of clear taste.

In addition, methionine, which is contained in the ginseng extract, helps the hepatic activity and stimulates the secretion of bile to act as a detoxifying agent. In addition, Vitamin B12 contained in the jelly is effective for malignant anemia, which is difficult to treat even if iron is ingested because it activates liver function.

Kelp is rich in minerals such as iodine, potassium, and calcium, and supplies inorganic salts to the body through ingestion. In addition, the amino acid in the sea tangle called laminin has the effect of lowering blood pressure.

Onions play a role in promoting digestion. It has a pungent flavor and a stimulant smell unique to onion. It has an ingredient called allyl, which has the effect of helping secretion of digestive juices and helping metabolism.

Alicin, which produces a spicy taste of a wave, has the effect of warming the body by streamlining blood flow. It has a lot of ingredients called allyl sulfide. It keeps the nutritional and fishy of the food, soothes it and helps people to stay calm and take a good night's sleep when people are nervous or have insomnia.

By mixing the above-mentioned mixed materials, it is possible to capture the fishy smell of the bonito extract of the present invention, promote the digestive action in the body, and activate the metabolism.

The extraction by heating may be performed at a temperature of 90 to 120 ° C for 10 to 30 hours, and may be variously set according to design conditions.

5) Second fermentation step

Secondary fermentation is carried out by inoculating the mixed extract extracted from the bonito extract with the mixed material.

In this case, the inoculated fermenting bacteria are the same as the first fermentation step, and the mixed extract inoculated with the fermenting bacteria is aged at 20 to 39 ° C for 1 to 4 days.

Through the secondary fermentation step, the bonito extract is passed through a float removal step, a mixing and extraction step, and the destroyed and removed fermenting bacteria are inoculated again, thereby making it possible to reduce strong flavor and taste unique to bonito through fermenting bacteria in the broth, Broth can be produced.

In addition, in the first fermentation step, the broth for food addition using the extract of bonito lease according to the present invention can inhibit the growth of harmful bacteria in the broth without additional antibiotics through the fermentation bacteria (or mixed bacteria obtained by mixing the fermentation bacteria) , Fermentation bacteria dominate, so that proliferation of the spore bacteria can be suppressed and the storage period can be increased.

According to the present invention, the broth produced through the method for producing food-containing broth using the bonito extract according to the present invention can be used for various foods as broth, as a basic base for spices and sauces, to enhance the taste of the main ingredients, Can be provided.

Reference Example 1. Evaluation of flavor and flavor preference of broth for food added with bonito extract

Sensory evaluation was carried out in order to investigate the difference in the taste and flavor of the broth with reduced flavor and aroma unique to the bonito extract according to the present invention.

Prior to carrying out such sensory evaluation, the sensory evaluation is carried out in this Reference Example using Comparative Examples 1 and 2 including Examples.

In Comparative Example 1, 1) bonito extract extracted from bonito extract was used as broth, and Comparative Example 2 was prepared by the same procedure as in the above Example, but 5) mixing and extraction and 6) 2) Use the product that has been prepared without going through the tea fermentation step.

50 panelists were selected and the sensory evaluation of the taste and flavor items of the experimental group 3 (Comparative Example 1, Comparative Example 2 and Example) with different manufacturing conditions was performed.

Among all the groups, 1) bonito leaved extract according to the extraction step of bonito was used.

Five-point scaling method was used to establish an evaluation method that increases the preference of taste and fragrance to 5 points.

2) Sensory evaluation results

The following [Table 1] is a table showing the results of sensory evaluation comparing Comparative Example 1, Comparative Example 2 and Examples.

Evaluation items
sample Comparative Example 1 Comparative Example 2 Example Taste preference 3.83 ± 0.59 4.22 ± 0.97 4.52 + 0.88 Incense preference 3.02 ± 0.73 3.93 ± 1.04 4.37 ± 0.95

As a result of the experiment, in the taste preference item, Comparative Example 1 was 3.83 ± 0.59, Comparative Example 2 was 4.22 ± 0.97, and Example was 4.52 ± 0.88.

In Comparative Example 1, there was an opinion that a distinctive taste of bonito was felt. Further, in Comparative Example 2, the taste was less than Comparative Example 1, but there was an opinion that the light taste was small to be used as broth. In contrast, the flavor preference degree of the examples was evaluated to be higher than those of Comparative Examples 1 and 2, and there was an opinion that the flavor was not felt and the taste was light.

The first and second inoculation of the fermenting bacteria reduced the taste of the bonito, and it was confirmed that the taste of the bonito was brightened through the extract obtained by adding the mixed materials (jasmine, kelp, onion and persimmon).

In the fragrance preference item, Comparative Example 1 was 3.02 ± 0.73, Comparative Example 2 was 3.93 ± 1.04, and Example was 4.37 ± 0.95.

As a result of the test, Comparative Example 1 showed a significantly lower preference than Comparative Example 2 and Example, and there was a strong opinion that a bright smell appeared. In contrast, the flavor preference degree of the example was 4.37, which was the highest among the experimental groups, and there was an opinion that the smell was not felt, and the fragrance and the fragrance smelled.

This indicates that by inoculating the first and second inoculation of the fermenting bacteria, the fermentation bacteria are adsorbed and decomposed by the substance causing the odor in the bonito extract, and the odor in the bonito extract is effectively reduced.

Reference Example 2. Evaluation of storage stability of broth for food additives using bonito extract

1) Sensory evaluation process

The procedure of Reference Example 1 was carried out. However, in this Reference Example, the preservability was compared according to the difference in the production conditions instead of the taste and aroma according to the difference in the manufacturing conditions, and the storage stability of the sample was observed for 5 days in the air.

2) Sensory evaluation results

Table 2 below shows the results of sensory evaluation comparing Comparative Example 1, Comparative Example 2 and Examples.

division sample Comparative Example 1 Comparative Example 2 Example After 1 day 4.20 ± 0.57 4.35 0.44 4.48 ± 0.86 3 days later 3.61 0.71 4.07 ± 1.08 4.10 ± 1.01 After 5 days 2.98 ± 1.21 3.55 + - 0.85 3.92 + - 0.52

As a result of the test, the results of Comparative Example 1 were 4.20 ± 0.57, 3.61 ± 0.71 and 2.98 ± 1.21, and Comparative Examples 2 were 4.35 ± 0.44, 4.07 ± 1.08 and 3.55 ± 0.85 after 1 day, 3 days and 5 days, respectively 4.48 ± 0.86, 4.10 ± 1.01 and 3.92 ± 0.52, respectively.

Among the three experimental groups, the highest preference was shown in the examples, and it was found that the inoculated fermenting bacteria were dominant in the broth and inhibited the growth and proliferation of the spore bacteria, thereby improving the preservability.

Overall, it was confirmed that the broth for food addition using the bonito extract according to the embodiment of the present invention has the most favorable taste.

Claims

A step of preparing a bonito extract for extracting bonito into water;
A first fermentation step in which fermenting bacteria are inoculated into the bonito extract prepared in the step of preparing the bonito extract and fermented;
Removing the suspension from the surface layer of the bonito extract fermented in the primary fermentation step;
A step of mixing and extracting a mixture of extracts of balsamic vinegar extracted with floating materials in a debris removing step, heating the mixture with hot water, kelp, onion, and wave; And
And a second fermentation step of inoculating and fermenting the mixed extract extracted in the mixing and extracting step with the fermenting bacteria,
The above-
Characterized in that a bacterium selected from the group consisting of Bacillus, Lactobacillus, Lactobacillus, Yeast, Mycobacterium, Actinic Acid, Lactic Acid Bacteria, &Lt; / RTI >

The method according to claim 1,
Wherein the bonito is a seasoning prepared by using skipjack tuna or processing a skipjack tuna.

The method according to claim 1,
Wherein the bonito extract is prepared by hot water extraction or cold extraction at room temperature in order to prepare a bonito extract.

The method according to claim 1,
Wherein the primary fermentation step comprises aging at 20 to 39 DEG C for 1 to 4 days to ferment the bonito extract.

The method according to claim 1,
Wherein the second fermentation step ages the fermented extract at 20 to 39 DEG C for 1 to 4 days to ferment the mixed extract.

The method according to claim 1,
And extracting the mixed extract at 90 to 120 ° C for 10 to 30 hours to extract the mixed extract in the mixing and extracting step.

The method according to claim 1,
In the mixing and extraction step,
0.1 to 2 parts by weight of seaweed, 0.1 to 1 part by weight of seaweed, 0.1 to 8 parts by weight of onion and 0.1 to 3 parts by weight of parasites are mixed with 100 parts by weight of extract of bonito lees, &Lt; / RTI >