KR20180000167A - Flat fish sikhae containing high GABA and method for preparing thereof - Google Patents

Abstract

The present invention relates to flatfish sikhae containing high GABA and to a manufacturing method thereof, wherein the flatfish sikhae is manufactured by the following steps: mixing trimmed flatfish, Lactobacillus acidophilus, L-glutamic acid sodium, acidity maintaining agent, a table salt, a chili powder, sugar, millet, garlic, ginger, white radish, and a seasoning for flatfish sikhae; and aging the mixture at the temperature of 28 to 32C for two days, wherein the flatfish sikhae contains 400 to 600 mg of the GABA per 100 g of flatfish sikhae, which is a large amount compared to the flatfish sikhae manufactured by the method, thereby being useful as health functional food for nerve stability and anti-hypertension.

Description

Technical Field [0001] The present invention relates to a method for preparing a high-GABA-containing flounder,

More particularly, the present invention relates to a method for producing a flounder having increased GABA content during low-salt flour fermentation, and a method for producing flounder.

By mixing the seasoning ingredients such as red pepper powder, vegetables and so on, which are usually cooked with 7 ~ 10% of salt added to the main raw materials such as fish meat, etc., it is possible to prevent corruption caused by microorganisms and organic acids produced by lactic acid bacteria, It is a traditional fermented fish product that produces flavor and texture.

It is a traditional fermented food with similar physiological functional properties (antimutagenic effect by red pepper powder and anticancer effect by lactic acid bacteria, dietary fiber and garlic) similar to that of kimchi.

The distinctive difference of the fishery from other fermented fishes is that the fishes are matured for a certain period by adding cereals (mezzo or rice), rice wine, malt, malt and red pepper powder to the fishes and fermenting the microorganisms It is characterized by showing a pomegranate component unique in its action.

Among them, it is known that the flounder is rich in major functional ingredients unlike other salted fish. For example, Korean Patent Laid-Open Publication No. 2012-0001144 discloses a method for preventing the damage of tissues due to oxidative stress and reduction of hepatic function, blood lipid peroxidation activity, high antioxidant activity and animal model in an animal model in which flounder has induced hyperlipidemia And GABA, an antihypertensive component of free amino acids, is present in large amounts in lactic acid bacteria produced during fermentation. Therefore, the possibility of floundering as a health functional food is highlighted.

Accordingly, the present inventors have made efforts to develop a method for increasing the content of GABA as a major component of flounder flounder. As a result, the present invention has been completed.

Accordingly, one object of the present invention is to provide a flounder flush which is contained in a high content of GABA and can be produced quickly.

Another aspect of the present invention is to provide a method for producing the flounder.

In one embodiment, the present invention provides flounder fermentation with a high content of GABA.

In a specific embodiment, the present invention relates to a process for producing a fermented soybean paste comprising mixing flour, Lactobacillus acidophilus , sodium L-glutamate, acidity preservative, red pepper powder, sugar, millet, garlic, ginger, radish, It provides a flounder to the flounder.

In the present invention, the flatfish ( Eopsetta grigorjewi ) is a fish belonging to the flounder and flounder, and is used with the scales, head and tail removed and the intestines removed. In addition, the flounder is used by controlling the saltiness as a salt, and the salinity is preferably 3.5%. In this specification, the term 'flounder' means that the salinity is 3.5% as a flounder prepared without removing the scales, head and tail as described above and without the intestines, unless otherwise stated.

In the present invention, the Lactobacillus acidophilus is the lactic acid bacterium having the best ability to produce GABA in the flounder.

Lactobacillus plantarum (KCTC 13093), Lactobacillus brevis (KCTC 13094), Lactobacillus casei (KCTC 3109), Lactobacillus acidophilus ( Lactobacillus acidophilus (KCTC 3140)) and Kimchi ( Lactobacillus plantarum + Lactobacillus casei + Lactobacillus lactis ) were the most abundant in GABA production.

The Lactobacillus acidophilus can be, but is not necessarily limited to, the accession number KCTC 3140.

The Lactobacillus acidophilus is used in an amount of 1.4 to 1.9 parts by weight, preferably 1.5 to 1.8 parts by weight, more preferably 1.6 to 1.7 parts by weight, based on 100 parts by weight of flounder, Is used.

In addition, the Lactobacillus acidophilus is cultivated at a pH of 6.4 to 6.6, preferably at a pH of 6.5, at a temperature of 28 to 32 캜, preferably 29 to 31 캜, more preferably 32 캜, Is excellent. In addition, the amount of GABA produced in the lactobacillus acidophilus reaches a maximum on the second day of culture. Therefore, the pH, temperature, and incubation period are the maturation conditions of the flounder of the flounder prepared by adding the lactobacillus acidophilus in the present invention. In one specific embodiment, it can be confirmed that GABA production is most excellent in the above pH, temperature, and culture (aging) period during fermentation of flour fermented by adding Lactobacillus acidophilus.

In the present invention, monosodium glutamate is contained in an amount of 4.8 to 5.3 parts by weight, preferably 4.9 to 5.2 parts by weight, more preferably 5.9 to 5.1 parts by weight, based on 100 parts by weight of flounder. When sodium L-glutamate is contained within the above range, the GABA production efficiency of Lactobacillus acidophilus according to the present invention can be maximized.

In the present invention, the acidity preserving agent is used for the purpose of maintaining the pH condition for growing the lactobacillus acidophilus, and any acidity preserving agent usable as food can be used. In one specific implementation, a clean flash of citrate extract, citrus juice, and purified water was used.

The acid preserving agent is contained in an amount of 0.6-1.1 parts by weight, preferably 0.7-1.0 parts by weight, more preferably 0.8-0.9 parts by weight, based on 100 parts by weight of ground flounder.

In the present invention, the red pepper powder is contained in an amount of 9.8 to 10.3 parts by weight, preferably 9.9 to 10.2 parts by weight, more preferably 10.0 to 10.1 parts by weight based on 100 parts by weight of the flounder. It is possible to provide excellent flavor and aroma of flounder.

In the present invention, the sugar is contained in an amount of 6.5 to 6.9 parts by weight, preferably 6.6 to 6.8 parts by weight, more preferably 6.65 to 6.75 parts by weight based on 100 parts by weight of the flounder. When the sugar is used in the above range, It neutralizes the altered taste of the flounder caused by the addition of flour, so that it can taste the essence of the flour.

In the present invention, wheat, garlic, ginger, and garlic are materials commonly used in the production of flounder, and the millet is 11.5 to 12.0 parts by weight, preferably 11.6 to 11.9 parts by weight, more preferably 11.6 to 11.9 parts by weight, And the garlic is used in an amount of 4.0 to 4.4 parts by weight, preferably 4.1 to 4.3 parts by weight, more preferably 4.15 to 4.25 parts by weight, and the ginger is used in an amount of 1.4 to 1.9 parts by weight, 1.5 to 1.8 parts by weight, more preferably 1.6 to 1.7 parts by weight, and the bromine is used in an amount of 13.2 to 13.7 parts by weight, preferably 13.3 to 13.6 parts by weight, and more preferably 13.4 to 13.5 parts by weight. The above-mentioned content range is a range that provides the best taste and flavor of flounder derived from the sensory evaluation of flounder according to the present invention.

In addition to the above-mentioned ingredients, the flour-flavored seasoning of the present invention includes a seasoning for ghazi and gourmet meals, wherein the ghazi-gourmet seasoning is a mixed seasoning consisting of steamed rice flour, red pepper powder, glucose, refined salt, and garlic powder; Pigment; Garlic powder; Taste; Ginger powder; And flavoring agents.

The above-described GAZA miso-flavored seasoning is contained in an amount of 13.2 to 13.7 parts by weight, preferably 13.3 to 13.6 parts by weight, more preferably 13.4 to 13.5 parts by weight, based on 100 parts by weight of flounder.

In addition, the amount of each component contained in the above-described GAZA miso-seasoning sauce is 4.8 to 5.3 parts by weight, preferably 4.9 to 5.2 parts by weight, more preferably 5.0 to 5.1 parts by weight based on 100 parts by weight of flounder Each of the pigment, the garlic powder, the tincture, and the flavoring agent is 1.4 to 1.9 parts by weight, preferably 1.5 to 1.8 parts by weight, more preferably 1.6 to 1.7 parts by weight, and the ginger powder is 0.6 to 1.1 parts by weight, 0.7 to 1.0 part by weight, more preferably 0.8 to 0.9 part by weight.

On the other hand, the pigment is used for the purpose of increasing the color and flavor of the flounder produced. Preferably, natural pigments are used. Examples thereof include paprika extracting pigments.

The flavoring agent is used for the purpose of enhancing the flavor and aroma of flounder, and capsaicin, Oleoresin Capsicum-1 and the like can be preferably used.

In addition, garlic powder, ginger powder, ginger powder, and mixed seasonings can be used as commercially available products.

The content of GABA in the flounder according to the present invention is much superior to that of the conventional flounder. In one specific embodiment, the present inventors have confirmed that the content of GABA in the flounder according to the present invention is 400 to 600 mg per 100 g of frozen flounder.

In addition, the flounder according to the present invention has the effect of providing a low-salt food having a salinity of 3.5% because it uses less salty salt compared to flour-making which is conventionally produced.

In addition, the flounder flotation according to the present invention has an effect of shortening the period of time for producing flounder by 2 to 3 days or more as compared with the conventional flounder flotation.

In another aspect, the present invention provides a method for producing the flounder described above.

In one specific embodiment, the flour-making method of the present invention comprises the steps of: (a) salting flukes from which head, tail and intestines have been removed; (b) controlling salinity of flounder after washing the salted flounder; (c) mixing said salt-controlled flounder with Lactobacillus acidophilus , sodium L-glutamate, acidity preservative, red pepper powder, sugar, millet, garlic, ginger, radish, step; And (d) aging the mixed flounder at 28 to 32 DEG C for 2 days.

Hereinafter, more specifically, as a first step, the step (a) is a step of salting flour, which has been trimmed by removing hair, tail and intestines.

The salt is sprayed with 18 to 22 parts by weight of salt on the basis of 100 parts by weight of the treated flounder, and the salt is used for 2 days. The salt may be any of salt of sun salt, salt of tablets and the like.

Next, step (b) is a step of washing the salted salmon and adjusting salinity in step (a), and the washing is performed in the same manner as the usual washing method.

The salinity control of the flounder is carried out by immersing the flounder in saline having a salinity of 3.5%, whereby the saltiness of the flounder and the final flounder produced is 3.5%.

Next, in step (c), step (b) is performed in the step (b), wherein the saltiness of the Lactobacillus acidophilus , sodium L-glutamate, acidity preservative, red pepper powder, sugar, millet, garlic, It is a step to blend radish, and GAZA and gourmet seasoning.

Here, the mixing amount of the flounder and Lactobacillus acidophilus , sodium L-glutamate, acidity preservative, red pepper powder, sugar, millet, garlic, ginger, radish, Are omitted since they are the same as described above.

Finally, in step (d), the flounder mixed in step (c) is aged at 28 to 32 ° C for 2 days. At this time, it is possible to maximize the content of the GABA in the flounder, which is finally produced by maintaining the pH of the mixed mixture in step (c) at 6.4 to 6.6, preferably at pH 6.5.

The aging is aged at 28 to 32 ° C, preferably 29 to 31 ° C, more preferably at 32 ° C for 2 days. In this case, there is an effect of obtaining a flounder containing the highest amount of GABA.

The flounder according to the present invention has a low salt content and a high content of GABA and has an effect of being able to be produced within a short time. In particular, since a high content of GABA can be ingested by ingesting the flounder according to the present invention, there is an effect that it can be provided as a functional food for preventing and improving the nervous stability effect and antihypertensive.

The present invention will be explained in more detail through the following examples. It is to be understood that these embodiments are provided by way of illustration only, and are not intended to limit the scope of the invention.

Example 1: Preparation of materials

Eopsetta grigorjewi (Origin, Domestic) was purchased from Gyeongju Fisheries Cooperative Association and used for salting, which was used in this study. , Domestic). There are many kinds of spices such as ginseng (Daegu Agricultural Products Co., Ltd., China), red pepper powder (South Chilli Powder Farming Association, China), mixed spices (Welthon, China), garlic (Nampharm, Chinese), L-Glutamate (Nonghyup), Nonghyup (Korean Noodle), Nonghyup (Korean Noodle) (Domestic), ginger (domestic), and clean fresh (domestic) were purchased at Gangneung Market. Lactobacillus was purchased from the Korea Research Institute of Standards and was stored at -70 ° C and used as a fermentation broth after 3 passages at 30 ° C for 48 hours using Lactobacili MRS broth (Difoc, spark, USA) Respectively.

Example 2: Selection of GABA-producing lactic acid bacteria (step 1)

Lactobacillus plantarum (KCTC 13093), Lactobacillus brevis (KCTC 13094), and Lactobacillus casei (KCTC 13094) cultured in Example 1 were selected to select GABA-producing lactic acid bacteria. KCTC 3109), Lactobacillus acidophilus (KCTC 3140), and Kimchi-derived lactic acid bacteria ( Lactobacillus plantarum + Lactobacillus casei + Lactobacillus lactis ) were taken in a beaker 50 mL of 70% ethanol was added, and the mixture was ultrasonically extracted for 30 minutes and left for 10 minutes. After centrifugation at 1500 rpm for 15 minutes, the extract was concentrated under reduced pressure with a vacuum concentrator (BUCHI, R-200 / A, Switzerland), and 70% ethanol was completely blown. The resulting solution was dissolved in 20 mL of 0.02N HCl, filtered through a 0.45 μm syringe filter After analyzing with an amino acid analyzer (Hitach, L-8900 Amino acid Analyzer, USA), the content was calculated using the following equation. The results are shown in Table 1 below.

PF-1, PF-2, PF-3, PF-3, and PF-3 were used for column analysis. The column temperature was 30-70 ° C and the reaction coil temperature was 135 ° C and the mobile phase was A pump (4.6mx60mm, Hitach- 2622PF) B pump (0.3 mL / min), detector (UV detector), detection wavelength (A), pump (B) (570 nm, 440 nm).

[formula]

As can be seen from the above Table 1, the highest amount of GABA was found in Lactobacillus brevis (KCTC 13094) as 109.9 mg / 100 g, and the second highest content of GABA was obtained with 100.5 mg / 100 g of Lactobacillus acidophilus (KCTC 3140) Respectively. Third, the combined lactic acid bacteria showed a high productivity of 95.0 mg / 100g. Lactobacillus plantarum (KCTC 13093) and Lactobacillus casei (KCTC 3109) showed a small amount of GABA content of 8.2 mg / 100 g and 9.1 mg / 100 g, respectively, suggesting that glutamic acid was not converted to GABA . Finally, the top three strains with high GABA production were selected and used in the second stage of GABA strain screening.

Example 3: Selection of GABA-producing lactic acid bacteria (step 2)

The amount of GABA produced was determined by cultivating the three candidate strains ( Lactobacillus brevis (KCTC 13094), Lactobacillus acidophilus (KCTC 3140), and complex lactic acid bacteria) . Specifically, MSG was added to Lactobacilli MRS broth (Difoc, spark, USA) in a total of five different contents of 1%, 2%, 3%, 5%, and 10% After culturing at 30 ° C for 72 hours, the content of GABA was confirmed in the same manner as in the GABA content analysis of Example 2 above. The results are shown in Table 2 below.

As can be seen in Table 2, the conversion rate of MSC to GABA was the highest in KCTC 3140 strain, so that the average GABA content was 480.6 mg / 100 g at the lowest MSG 1%, 1060.0 mg / 100 g at the MSG 3% 5% to 1103.4 mg / 100g, respectively. However, in the case of MSG 10% addition, GABA content tended to be lowered to 984.4 mg / 100 g. In the case of KCTC 13094, the content of MSG was 25.7 mg / 100 g at 3%, but the content of GABA was very low as compared with that of KCTC 3140, and the amount of GABA was very low at 6.5 mg / 100 g or less . The results showed that MSG containing 3% Lactobacillus acidophilus (KCTC 3140) lactic acid bacteria with the highest GABA production efficiency was selected as a strain with low MSG addition.

Example 4 Establishment of Optimal Growth Conditions for Final Selection of Lactic Acid Bacteria

In order to establish optimal growth conditions of the strains selected through the above Example 3, the growth activity was determined by pH and culture temperature. 100 mM sodium acetate / 100 mM acetate buffer (pH 3.0, 4.0, 5.0) was used to confirm growth conditions according to pH. 100 mM NaH2PO4 / 100 mM Na2HPO4 buffer (pH 6.5, 7.0) and 100 mM Tris- The modified MRS medium was prepared with 200 mM HCl buffer (pH 8.0), 100 mM glycine / 200 mM NaOH buffer (pH 9.0), 25 mM sodium bicarbonate / 100 mM NaOH buffer (pH 10.0) For 24 hours, and the absorbance was measured at 600 nm in UV / Vis (Jasco, V650, Japan). In order to establish the optimal temperature, the strain was cultivated at 4, 10, 25, 30, 37, 40 ℃ using MRS medium (Difco, pH 6.5, USA) The results are shown in Tables 3 and 4.

As can be seen from the above Table 3, the final selected strains showed the highest growth activity with an absorbance (O / D) value of 2.35 at pH 6.5 with respect to the growth conditions according to pH, It was confirmed that the growth activity was abruptly decreased. The growth activity of the strains by temperature was found to increase rapidly from 25 ℃ and the highest growth activity was observed at 30 ℃ with the absorbance (O / D) value of 2.27. From these results, pH 6.5 and temperature 30 ℃ were established as optimal growth conditions for Lactobacillus acidophilus (KCTC 3140).

Example 5: Determination of GABA production by period and temperature according to fermentation time of fermented flounder using final selection lactic acid bacteria

For the production of flounder, the head and tail of the flounder were cut and scales and intestines were removed. After finishing, the southern flounder was salted for 2 days by sprinkling 20% of salt flock compared to the weight of flounder. The salty flounder was washed with clean tap water. The washed flounder was immersed in water to make low salt 3.5%. 63.5% by weight of flour, 4% by weight of red pepper powder, and 8% by weight of radish. 3% by weight of garlic, 2% by weight of garlic, 1% by weight of ginger, 1% by weight of paprika extract, 1% by weight of garlic powder 1 , 1% by weight of L-glutamate, 3% by weight of sodium L-glutamate, 0.5% by weight of ginger, 0.5% by weight of clean fresh, and 1% by weight of lactic acid bacterium were added The aging temperature was set at 15 캜 (conventional manufacturing method) and 30 캜, respectively, and the amount of GABA produced during the flour fermentation was checked for 6 days. The results are shown in Table 5 below.

As can be seen in Table 5, the GABA content of lactic acid bacteria was about twice as high as that of the sample 31.19 without addition of lactic acid bacteria at the ripening temperature of 15 ° C from the second day of ripening to 67.25 mg / 100g after the fermentation, There was no significant change. GABA content was about 4.5 times higher than 131.17 mg / 100 g in 500.02 mg / 100 g fermentation by adding lactic acid bacteria at the fermentation temperature of 30 ° C. at the fermentation temperature of 30 ° C. and 8.5 times or more High GABA content. As a result, the temperature at 15 ℃ was too low to inhibit the growth of GABA and the GABA production was small. The fermentation temperature of 30 ℃ and the fermentation period of 2 days were established as the optimum conditions for the fermentation of GABA - Lt; / RTI >

Example 6: Sensory evaluation of flounder fermentation by controlling the proportion of the compounding ratio

Based on the manufacturing conditions of the highest GABA production amount of the flounder established by Example 5 above, the addition of the lactic acid bacteria to the flounder caused by the addition of the lactic acid bacteria, so as to compensate for changes in taste and aroma of the existing products, Manufacturing process and recipe. Specifically, the blending ratio was controlled by controlling the content of the flounder in the mixing ratio of Example 5, and the blending ratio was adjusted by adjusting the mixing ratio of the blended flour to 2 wt%, 4 wt% 66 wt.%, And then the sugar content was adjusted to 1 wt.%, 2 wt.%, And 4 wt.% In the recipe of the flounder having the highest score after the sensory evaluation. Respectively. Finally, we developed an optimal flounder to compare with existing products.

The sensory test consisted of a panel of 15 people well-trained in the flavor, taste, color and texture of the ceremony, and the 8-step rating method (very bad, 1 point; very good, 8 points ). Statistical analysis was performed using SPSS 20K version for Windows and Duncan's multiple range test was used to test the significance of differences between the samples at the 5% level.

The results are shown in Tables 6 and 7 below. In particular, in the case of flour fermentation with different amounts of red pepper powder, the highest value was obtained from frozen flounder added with 6% by weight of red pepper powder, and the lowest value was obtained with 2% by weight of red pepper powder. In case of 6% by weight red pepper powder, sour taste due to the addition of existing lactic acid bacteria was considered to be highly appreciated. In case of 2% by weight, red pepper powder content is lower than that of the existing recipe, It was thought that it received low evaluation.

In the case of frozen flounder prepared by varying the content of sugar after setting the first step recipe by 6% by weight of red pepper powder, the highest value was obtained by 7.4 points in the flounder added with 4% by weight of sugar, and 2% by weight of sugar was 4.5 The lowest rating. From the evaluation of the description, the opinions of the panelists showed that 1% by weight of sugar and 2% by weight did not change the taste by adding the existing lactic acid bacteria. In case of 4% by weight, the sweetness of sugar plays a role of retaining the existing taste And it was considered that it received the highest evaluation.

Example 7: Establishment of a final recipe for flounder

Based on the results of Example 6 above, 6% by weight of red pepper powder and 4% by weight of sugar were added at an optimum blending ratio, and then the flour was cooked to prepare a conventional product (preferred food) and sensory evaluation as described in Example 6 The same procedure was followed. The results are shown in Table 8, and the recipes of the existing product and the final product were compared and shown in Table 9.

As a result of sensory evaluation, the products with the final strains were found to have a total score of 25.2 points higher than those of the conventional products in taste, flavor, color and texture.

Claims (9)

Lactobacillus acidophilus , sodium L-glutamate, acidity preservative, red pepper powder, sugar, millet, garlic, ginger, radish, and garlic gourmet sauce are mixed with the head, tail, and viscera removed flounder, Lactobacillus acidophilus Wherein the flounder is fermented by fermentation at 28 to 32 DEG C for 2 days, wherein the flounder has a content of GABA of 400 to 600 mg per 100 g of flounder. [3] The method according to claim 1, wherein the flounder is selected from the group consisting of 1.4 to 1.9 parts by weight of Lactobacillus acidophilus, 4.8 to 5.3 parts by weight of sodium L-glutamate, 0.6 to 1.1 parts by weight of an acidity maintenance agent, 10.3 parts by weight, and 6.5 to 6.9 parts by weight of sugar. The flounder according to claim 1, wherein the aging is carried out at a pH of 6.4 to 6.6. [2] The method according to claim 1, wherein the Ghaji gourmet seasoning is a mixed seasoning consisting of steamed rice flour, red pepper powder, glucose, refined salt, and garlic powder; Pigment; Garlic powder; Taste; Ginger powder; And a flavoring agent. (a) salting the flounder with the head, tail and intestines removed;
(b) washing the salted flounder and immersing it in saline having a salinity of 3.5% to maintain salinity of the saline at 3.5%;
(c) mixing the flour of step (b) with Lactobacillus acidophilus , sodium L-glutamate, acidity preservative, red pepper powder, sugar, millet, garlic, ginger, radish, ; And
(d) aging the mixed flounder at 28 to 32 DEG C for 2 days. [7] The method according to claim 5, wherein the salt of step (a) is sprinkled with 18 to 22 parts by weight of salt based on 100 parts by weight of the treated flounder for 2 days. [7] The method of claim 5, wherein the mixture of step (c) comprises 1.4 to 1.9 parts by weight of Lactobacillus acidophilus, 4.8 to 5.3 parts by weight of sodium L-glutamate, 0.6 to 1.1 parts by weight 9.8 to 10.3 parts by weight of red pepper powder, 6.5 to 6.9 parts by weight of sugar, 11.5 to 12.0 parts by weight of glutinous rice, 4.0 to 4.4 parts by weight of garlic, 1.4 to 1.9 parts by weight of ginger, and 13.2 to 13.7 parts by weight of Ghosin- The flounder is chilled. [7] The method of claim 5, wherein the seasoning for ghayasin-free seasoning in step (c) is a mixed seasoning consisting of steamed rice flour, red pepper powder, glucose, refined salt, and garlic powder; Pigment; Garlic powder; Taste; Ginger powder; And a flavoring agent. 6. The flounder according to claim 5, wherein the aging of step (d) is carried out at a pH of 6.4 to 6.6.