KR20190018122A - A method of preparing seasoned spawn of alaska pollack using laminaria extract and seasoned spawn of alaska pollack prepared therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing seasoned pollack spawn using a kelp extract and seasoned pollack spawn manufactured by the same. Specifically, the method for manufacturing the seasoned pollack spawn using the kelp extract includes: a pollack spawn preparing step of washing the pollack spawn in salt water; and a seasoned pollack spawn manufacturing step of soaking the pollack spawn in a steep solution including the kelp extract and ripening the same. Specifically, the method for manufacturing the seasoned pollack spawn using the kelp extract includes: a kelp extract manufacturing step of manufacturing the kelp extract by adding 1,500 parts by weight of an ethanol aqueous solution to 100 parts by weight of kelp powder and performing filtering, decompression enrichment, and a freeze dehydration process at -20°C after extracting the kelp extract for 30 minutes under the condition of 70°C; a pollack spawn preparing step of preparing salted pollack spawn by salting the pollack spawn in the salted water and washing the pollack spawn in flowing water; and a seasoned pollack spawn manufacturing step of soaking the 200 parts by weight of the salted pollack spawn in the 100 parts by weight of the steep solution including the kelp extract manufactured as the kelp extract is added in the water in the concentration of 5%(w/w) and ripening the same at 5°C for 48 hours. According to the present invention, the method for manufacturing the seasoned pollack spawn can remove a content of salt in comparison with an existing method of salting using the salt and can manufacture the improved seasoned pollack spawn having reinforced functionality and controlling the fishy taste.

Description

TECHNICAL FIELD The present invention relates to a method for producing a seasoned sea tangle using seaweed extract and a seasoning method for preparing seasoned sea tangle using the sea tangle extract.

The present invention relates to a method for producing seasoning starch using seaweed extract and a seasoning starter prepared by the method.

Myeonbang means the egg of Walleye Pollock. It is excellent in functionality but it is traditionally used as a foodstuff in the form of salted salted fish. It is known that lentil is rich in vitamin A, vitamin B group, vitamin E and minerals, rich in protein, and especially high in linolenic acid, an unsaturated fatty acid.

It has difficulties to use it as a foodstuff because it has its own pungent flavor. Recently, the price of fish, which belong to the daegu section including pollack, has been rapidly increasing along with the decrease in the catch of pollack.

In the production of food utilizing the above-mentioned method, controlling the pungency of the pungency is an important factor. In the past, the pungency has been produced and distributed in the form of a poultry which can be stored for a long time.

The cod roe is similar to salted roe, but it is categorized into salted roe because it is necessary to aging process.

However, there are serious problems such as increasing the incidence of diverse metabolic diseases and circulatory diseases due to changes in dietary patterns such as changes in living environment, specifically severe environmental pollution, work stress, high calorie content, and high processed food intake, In society, there is a feeling of refusal to eat salted foods. Especially, due to lifestyle emphasizing wellbeing and increasing interest in health, consumers are avoiding high salt foods and preference for low salt foods is increasing.

Therefore, there is an increasing need for studies that can control the salty taste of salmon, which is low in saltiness due to the suppression of the use of salt rather than salting method.

KR 10-1534286B KR 10-1215807B KR 10-0537814B KR 10-2011-0105040A KR 10-2015-0102311A

The present invention provides a method of manufacturing a seasoning hot pepper which achieves the object of improving the palatability and the production of a low-salt food by removing the palatability of the palatability, while minimizing the use of the salt, unlike the palatable palatable milk, .

Another object of the present invention is to provide a seasoning coloring prepared by the above-mentioned production method.

In order to achieve the above object, unlike existing researches which control salty flavor of Salmonella or extend shelf life or shelf life by salting with existing salt, The present invention provides an improved seasoning process for removing flavor.

Specifically, the method for preparing the seasoned sea bream includes: preparing seaweed extract; A washing step to wash the nameplate in brine; And a seasoning preparation step of immersing and stirring the albumen in an immersion liquid containing seaweed extract.

The step of preparing the kelp extract may be one prepared by adding 70% ethanol aqueous solution to the kelp powder.

The seaweed extract was prepared by adding 1,500 parts by weight of 70% ethanol aqueous solution to 100 parts by weight of seaweed powder, extracting it at 60 ° C to 80 ° C for 10 minutes to 120 minutes, filtering, concentrating under reduced pressure and freeze- It may be manufactured.

The immersion liquid containing the kelp extract may be prepared by adding the kelp extract to water at a concentration of 5% (w / w).

In addition, the seasoning name of the present invention may be one prepared by the method of manufacturing the seasoning name list.

The inventor of the present invention has found that, in the preparation of seasoning lemongrass, in improving the preference degree of the lemongrass, the use of salt is minimized unlike the conventional salting method, thereby solving the problems of existing lemongrass , It was confirmed that when the seasoning liquid was prepared and dipped in seaweed, it was possible to control the pungent flavor of the pungrang, and further study showed that 70% The present inventors completed the present invention on the basis of this finding by confirming that dipping in sea tangle seasoning added with 5% (w / w) of an aqueous solution of an aqueous solution of ethanol tincture is most effective in improving the functionality such as improving the palatability and improving the antioxidative effect.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for preparing seasoned sea bream using sea tangle.

The method for preparing seasoned sea tangle using the kelp comprises the steps of: preparing seaweed extract; A washing step to wash the nameplate in brine; And a seasoning preparation step of immersing and stirring the albumen in an immersion liquid containing seaweed extract.

Specifically, 1,500 parts by weight of a 70% ethanol aqueous solution was added to 100 parts by weight of tallow powder, followed by extraction at 70 ° C for 30 minutes, followed by filtration, concentration under reduced pressure and lyophilization at -20 ° C To produce seaweed extract; A brightening preparation step in which bright coloring is salted with brine, and then washing is carried out in running water to prepare a bright coloring clear coloring; And 100 parts by weight of an immersion liquid containing sea tangle extract prepared by adding the above sea tangle extract to water at a concentration of 5% (w / w), 200 parts by weight of the above- Step < / RTI >

The kelp extract may be extracted using water, an organic solvent, or a mixture thereof. The kelp extract is preferably an aqueous solution of ethanol, more preferably 70% or more, Ethanol aqueous solution.

Specifically, in the step of preparing kelp extract, 1,500 parts by weight of 70% ethanol aqueous solution was added to 100 parts by weight of tallow powder, and the mixture was extracted at 60 ° C to 80 ° C for 10 minutes to 120 minutes, followed by filtration, Followed by drying to produce seaweed extract.

More specifically, in preparing the kelp extract, 1,500 parts by weight of 70% ethanol aqueous solution was added to 100 parts by weight of tallow powder, and the mixture was extracted at 70 ° C for 30 minutes, followed by filtration, concentration under reduced pressure and freeze- To thereby produce a sea tangle extract.

The above preparation step can be carried out by washing the nameplate with brine.

In the preparation step of preparing the name, it is preferable to use a name which is not in the albumen, that is, a name in the albumen. The above description can be prepared by washing the bright color in the egg shell with brine.

The above-mentioned name means eggs of roe-like rice, which is excellent in functionality but tastefully used as a foodstuff in the form of salted pickles. It is known that vitamin A, vitamin B group, vitamin E and mineral content are high, protein content is abundant, and especially the content of unsaturated fatty acid, lonolenic acid is high.

Specifically, in the preparation step of the bright color, the bright color, preferably the bright yellow color, is washed with brine, and then washed with running water to prepare a pale yellow color.

It is preferable that the poultice of the poultry poultry egg is performed for 24 hours or longer in terms of removing the impurities attached to the poultry poultry egg and removing the poultry tastes. It is preferable that the poultice poultice is performed for 96 hours or less in terms of reduction of salinity and control of salty taste. At this level, it is most desirable to perform for 48 hours.

The seasoning preparation step may include an aging process and a water removal process.

The aging process can be carried out by immersing the field name in an immersion liquid and aging the same. Specifically, the aging may be performed by immersing the agar in the aged solution at 4 ° C to 6 ° C for 40 to 56 hours to age the agar.

Specifically, the step of preparing the seasoned sea bream is carried out by immersing 200 parts by weight of the sea bream name lemon in 100 parts by weight of an immersion liquid containing sea tangle extract prepared by adding the sea tangle extract to water at a concentration of 5% (w / w) And aging at 6 DEG C for 40 to 56 hours.

More specifically, the step of preparing the seasoned sea bream is carried out by immersing 200 parts by weight of the sea bream name in 100 parts by weight of the immersion liquid containing the sea tangle extract prepared by adding the sea tangle extract at a concentration of 5% (w / w) For 48 hours.

The water removal process may be carried out by removing the water and the impurities by supporting the aged mung bean on the sieve.

In addition, the present invention provides a dried seasoning produced by the above-mentioned production method.

The seasoning name of the present invention may be one prepared by adding 70% ethanol aqueous solution of sea tangle extract to water at a concentration of 5% (w / w) in water during the seasoning process, and immersing it in an immersion liquid containing sea tangle extract. By adding the above sea tangle extract, the seasoning of the present invention is imparted with functionality, and not only the malignant taste is removed, but also the salinity of the final product is lowered by washing it in the fresh water after the initial salting, , Salinity is also controlled, and it has superior characteristics compared to the existing seasoning.

The production method of the present invention is a food having local characteristics and can generate high added value, so that it can be economically beneficial to the local economy. In particular, to improve the utilization of the existing lantern, Unlike previous researches, it is aimed not only to control the salinity of the final product as low as possible, but also to improve the preference degree and improve the functionality. Recently, it has been used seaweed extract instead of salt to meet dietary habits and well- It is possible to improve not only the functionality but also the taste and the saltiness of the seasoning, thereby contributing to the improvement of profits in various industrial fields related to the sprouting.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the results of measurement of the number of bacteria contained in the final seasonings according to the concentration of the sea tangle extract contained in the immersion liquid according to an embodiment of the present invention. FIG.
2 is a graph showing the results of sensory evaluation according to the concentration of sea tangle extract contained in the immersion liquid according to an embodiment of the present invention.
FIG. 3 is a graph showing the results of examining the antioxidant effect according to the concentration of the sea tangle extract contained in the immersion liquid according to one embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail to explain the present invention. The following examples are intended to illustrate the present invention, but the scope of the present invention is not limited in any way by the following examples, and variations and the like conventionally performed in the art are also included in the scope of the present invention.

Manufacturing example : Preparation of sea tangle extract and seasoning

The kelp extract used in this study was prepared by adding 1 kg of kelp and water, 30% (v / v) alcohol (ethanol solution) or 70% (v / v) alcohol (aqueous ethanol solution) Were mixed, and the mixture was subjected to extraction at 70 ° C for 30 minutes, followed by filtration, concentration under reduced pressure, and lyophilization at -20 ° C to prepare seaweed extract. The kelp extract was stored at -20 ° C in a freezer until the experiment.

(Korean wan, Samyang Seed Food Co., Ltd., Korea) Wan Ran was first dipped in 7% (w / v) saline at 5 ° C for 48 hours and washed with distilled water.

Then, the sea tangle extract prepared using each of the above solvents was dissolved in water at 0, 0.5% (w / w), 1% (w / w), 2% (w / And 10% (w / w) to prepare a seasoned immersion liquid. To the seasoned immersion liquid (100 g) was added 100 g of the prepared sunflower, and the mixture was aged at 5 캜 for 48 hours.

Experiments on the microbial infection, sensory test and antioxidant efficacy were carried out using the aged seasoned white rice as a sample.

Experimental Example . Evaluation according to the amount of extract

In order to evaluate the improvement effect of the extracts, the degree of microbial infection, acceptability and antioxidant activity were investigated.

The degree of microbial infection was measured by measuring the number of bacteria (CFU / g) in the sample. In addition, the sensory evaluation was performed on a 10-point scale based on appearance, color, smell, taste, texture and preference through 10 or more panels. In addition, the antioxidant activity was specifically confirmed by a method of confirming DPPH radical scavenging activity assay.

The degree of the microbial infection was tested in accordance with the following methods of food microorganism test, general bacterial count / coliform group assay as follows. Specifically, 10 g of the sample is taken and 90 mL of sterilized physiological saline is added to homogenize. Then, 1 mL of the test solution and 1 mL of each 10-fold dilution are inoculated into the bacterial water dry film medium, After 48 hours of culture, the number of red colonies was counted, and the average number of colonies was multiplied by a dilution factor to obtain a general bacterial count. The coliform group was inoculated with 3 ml of each 1 ml into a dry film medium for E. coli, The number of colonies forming air bubbles around the red colonies after culturing for 48 hours was calculated, and the average number of colonies was multiplied by the dilution factor to calculate the number of colon bacilli. The results are shown in FIG.

As shown in FIG. 1, the bacteria showed a range of 1.8 x 10 ² to 1.3 x 10 ³ CFU / g during 2 days of aging, and compared with the untreated sea tangle extract (1.3 x 10 ³ CFU / g) And decreased as the concentration of sphere increased. These results were expected to be due to the seaweed extract contained in the immersion liquid.

In addition, the sensory evaluation was performed by a 9-point scale based on flavor, taste, texture, and preference through 10 or more panels. The measurement results are shown in Fig.

As shown in FIG. 2, the odor, taste and overall acceptability of the sea tangle extract were increased when the sea tangle extract was added at a concentration of 5% in the sensory test. However, when the sea tangle extract was added at a concentration of 10% It was found that the sensory evaluation of the test group with kelp extract decreased and the texture of the kelp extract was proportional to the concentration of kelp extract. As a result of the measurement, it was evaluated that the best taste was obtained by immersing the sea tangle extract in an immersion liquid containing 5% concentration.

The DPPH radical scavenging activity assay (DPPH radical scavenging activity assay) was also confirmed.

Specifically, 100 μl of each sample was added to 96-well plates, and 0.4 mM DPPH (Sigma, USA) dissolved in ethanol was added to the wells. The plate was incubated for 30 minutes in a dark room and then incubated with a microplate reader (Epoch, BioTek, USA) Absorbance was measured at 540 nm. And the case where the extract was not added was evaluated as a control. The antioxidant activity was measured by measuring the absorbance of a negative control to which no sample had been added, and the antioxidant activity of the negative control group was expressed as a percentage in comparison with the following equation. DPPH Free Radical scavenging ability of each sample was measured 3 times. The measurement results are shown in Fig.

[Equation 1]

) x 100DPPH radical scavenging activity (%) = (

) x 100

As shown in FIG. 3, DPPH radical scavenging activity was relatively higher (83.45%) in the treatment with 5% seaweed extract than in the control (81.85%), 10% kelp extract treatment decreased.

Therefore, it was confirmed from the above results that it is most preferable to prepare a seasoned starch using an immersion liquid to which 5% of seaweed extract is added.

Claims (7)

Preparing a seaweed extract by adding an aqueous ethanol solution to the kelp powder and extracting it, followed by filtration, concentration under reduced pressure and drying;
A brightening preparation step in which bright coloring is salted with brine, and then washing is carried out in running water to prepare a bright coloring clear coloring; And
To 100 parts by weight of an immersion liquid containing sea tangle extract prepared by adding the above sea tangle extract to water at a concentration of 5% (w / w), 200 parts by weight of the above-
/ RTI > The method according to claim 1,
The kelp extract is prepared by adding 1,500 parts by weight of 70% ethanol aqueous solution to 100 parts by weight of tallow powder, extracting the mixture at 60 to 80 ° C for 10 to 120 minutes, filtering, concentrating under reduced pressure and freeze- To thereby produce a seaweed extract. ≪ Desc / Clms Page number 20 > 3. The method of claim 2,
The kelp extract was prepared by adding 1,500 parts by weight of 70% ethanol aqueous solution to 100 parts by weight of kelp powder, extracting the mixture at 70 ° C for 30 minutes, filtering, concentrating under reduced pressure, and lyophilizing at -20 ° C, The method according to any one of claims 1 to 3, The method according to claim 1,
Wherein the preparation step is carried out by a method comprising salting the pungrang in salt water for 48 hours and washing the pungmul in the water to prepare a pungent pungmyeon. The method according to claim 1,
The step of preparing the seasoned sea bream is carried out by immersing 200 parts by weight of the sea bream albumen in 100 parts by weight of an immersion liquid containing sea tangle extract prepared by adding the sea tangle extract at a concentration of 5% (w / w) And aging the mixture for 40 to 56 hours. 6. The method of claim 5,
The preparation of the seasoned sea bream was carried out by immersing 200 parts by weight of the sea tangle base oil in 100 parts by weight of an immersion liquid containing sea tangle extract prepared by adding the sea tangle extract at a concentration of 5% (w / w) And aging the mixture. A seasoning product prepared by the method of claim 1.

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