KR20200020132A - A method for preparing the salted Alaska pollack roe and salted Alaska pollack roe prepared thereby - Google Patents

Abstract

The present invention relates to a production method of a double-aged salted pollack roe using fermented lactic acid bacteria and to a salted pollack roe produced thereby. The production method of a double-aged salted pollack roe comprises the steps of: (A) washing thawed pollack roe, mixing the washed pollack roe and a first seasoning solution containing fermented lactic acid bacteria using a tinter, coloring the same, and primarily aging the same; (B) mixing the primarily aged pollack roe and a second seasoning solution containing fish powder to secondarily age the same; and (C) molding the secondarily aged pollack roe. The texture of the pollack roe is excellent, the fishy taste does not occur, the functionality is excellent, and the storage period is long even if the salt content is lowered.

Description

A method for preparing the salted cod roe using fermented lactic acid bacteria and the cod roe prepared by fermented lactic acid bacterium {A method for preparing the salted Alaska pollack roe prepared

The present invention relates to a method for producing a mature fermented cod roe cod using fermented lactic acid bacteria as well as excellent particle feeling and excellent functionality, and a long shelf life, and cod roe produced thereby.

Codfish means the egg of Pollack (Walleye Pollock). Its excellent functionality and good taste have traditionally been used as food in the form of salted cod roe. Cod roe is known to be high in vitamin A, vitamin B group, vitamin E and minerals, rich in protein, and particularly high in linolenic acid, an unsaturated fatty acid.

Cod eggs have their own fishy odor, making them difficult to use as food ingredients. Recently, the price of cod eggs has soared with the decrease in catches of fish belonging to cod, including pollock.

On the other hand, salted fish is a fermented food representing Korea along with Jangjang and Kimchi. Salt and salt are added to muscle, intestines, gonads, shellfish, shellfish and mollusks of fish and shellfish and stored at room temperature for a certain period of time. At this time, the free amino acid and other nitrogen-containing compounds, nucleic acid decomposition products and the like produced by the fermentation action by the autolytic enzymes and microorganisms in itself is a seafood fermentation food having a unique umami taste.

As mentioned above, salted seafood is not only protein but also sugar, lipid, organic acid, and other ingredients, which have a distinctive flavor but contain a high concentration of salt. Make you feel rejected

In terms of nutrition, salted salt is low in one dose but high in salinity, which promotes foods that are unbalanced in grains, and causes cardiovascular disease, kidney disease, and hypertension due to excessive sodium intake. have. Nevertheless, salted fish is strong in taste and serves as an appetite stimulant even with a small amount of intake, and occupies an important position as a seasoning when cooking food.

Therefore, modern salted fish as a traditional food has a problem that needs to be improved to meet the changing food culture and the new generation's preferences, functionality, convenience, safety, and health orientation.

Low-salt salted salted fish is a product that has been fermented for a short time by adding a small amount of salt from the time of soaking, but it has a disadvantage that it does not have the deep taste of salted fish.

In addition, although the policy is to reduce sodium in foods, reducing the amount of salt may change the taste and may be dismissed by consumers. In addition, due to this, there is a consumer perception that low sodium food has no taste, and thus food companies are not actively labeling and promoting sodium reduction products.

Therefore, rather than improving the prescription of the original product, there is a tendency to release a whole new reduction product.

Therefore, there is an urgent need to develop salted products that are low salt, safe, and have excellent quality such as taste and nutrition.

Republic of Korea Patent Publication No. 2014-0003026 Republic of Korea Patent No. 1735058

It is an object of the present invention to provide a method for producing a mature fermented cod roe using fermented lactic acid bacteria, which has excellent particle feeling and excellent functionality as well as long shelf life.

In addition, another object of the present invention to provide a cod roe prepared by the above production method.

Method for producing a double ripened cod roe using the fermented lactic acid bacteria of the present invention for achieving the above object (A) after washing the thawed egg and the first seasoning solution containing the washed cod and fermented lactic acid bacteria Mixing with a colorant, followed by first aging; (B) mixing the first matured egg and the second seasoning liquid containing fish powder for the second aging; And (C) shaping the second aged mature egg.

In the step (A), the first seasoning solution may include 3 to 4 parts by weight of purified salt, 1 to 5 parts by weight of fermented lactic acid bacteria, and 30 to 70 parts by weight of purified water, based on 100 parts by weight of washed eggs.

The fermented lactic acid bacteria in step (A) may be a fruit vegetable mixture and lactic acid bacteria are mixed at a weight ratio of 1: 0.01-0.5 and fermented at 30 to 45 ℃.

The fruit vegetable mixture may be a mixture of red beetroot, lemon and glucose in a weight ratio of 1: 1-2: 2-3.

The lactic acid bacteria are Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Streptococcus thermophilus, Bifidobacterium bacterium Bifido longum) and bifidobacterium breve.

The temperature of the purified water used when preparing the first seasoning liquid may be 50 to 60 ℃.

In step (A), the colorator is provided with a plurality of color cylinders on a rotating shaft rotating 360 °, the color cylinder can be rotated 360 ° at a speed of 2 to 10 rpm.

The coloring barrel may be carried out for 6 to 8 hours in order of 1 to 5 minutes of rotation, 10 minutes of stop, 1 to 5 minutes of rotation by adding the light and the first seasoning solution.

In the step (A), the first aging may be performed at 3 to 7 ° C. for 24 to 50 hours.

Between the steps (A) and (B), after washing the first aged mature egg with water for 0.5 to 1 minute may further comprise the step of cutting for 20 to 50 minutes.

In the step (B), the second seasoning liquid is 8 to 15 parts by weight of cheongju, 1 to 10 parts by weight, 1 to 10 parts by weight of red pepper powder, 1 to 10 parts by weight of fish powder, 1 to 10 parts by weight of fish powder and sorbitol, based on 100 parts by weight of the first matured egg It may comprise 0.5 to 5 parts by weight.

Secondary aging in step (B) may be carried out at 3 to 7 ℃ for 48 to 85 hours.

Between steps (B) and (C), the second aged mature egg may further comprise the step of cutting for 10 to 30 hours at 3 to 7 ℃.

In addition, the cod roe of the present invention for achieving the above another object can be prepared according to the above production method.

The cod roe of the present invention has excellent grain feeling and good chewability, and does not cause fishy taste even when the salt content is lowered.

In addition, the cod roe of the present invention is a low-salt product is a food that meets the well-being that has recently become an issue, and because of the reduction in manufacturing costs, it is possible to create a high value-added product as a local specialty, the industrial effect is also very large.

1 is a photograph taken of spicy cod roe prepared according to an embodiment of the present invention.

The present invention relates to a method for producing a mature fermented cod roe cod using fermented lactic acid bacteria as well as excellent particle feeling and excellent functionality, and a long shelf life, and cod roe produced thereby.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

Method for producing a double maturing cod roe using the fermented lactic acid bacteria of the present invention (A) after washing the thawed cod and the first seasoning solution containing the washed cod, fermented lactic acid bacteria and color development Primary aging; (B) mixing the first matured egg and the second seasoning liquid containing fish powder for the second aging; And (C) molding the second aged mature egg.

First, in the step (A), the washed and dried fermented lactic acid bacteria containing the first seasoning solution is mixed and developed with a colorant, and then aged first at 3 to 7 ° C. for 24 to 50 hours, preferably 40 to 48 hours. Let's do it.

The eggs used in the present invention are frozen and imported with a salinity of 0.6-2.0% from abroad, such as Russia or the United States, and are thawed for 12 to 24 hours in a thawing room at 17 to 19 ° C. In order to remove the microorganisms of the thawed eggs, washed with 2 to 4% of brine, and then drained the water in a sieve (called 'water').

The washed cod roe and the first seasoning solution are added to a colorant, and then the colorant is rotated to develop color and then aged. When the ripening time and temperature is less than the lower limit, egg grains of the egg are not hardened, the elasticity is lowered, and the long term storage is difficult, and when the upper limit is exceeded, the long term storage is difficult and the salty taste is strong, so that the functionality may be lowered.

The first seasoning solution, including purified salt, fermented lactic acid bacteria and purified water of medium temperature to prevent bacteria from propagating and harden egg particles to increase chewability, specifically 3 to 4 parts by weight of purified salt per 100 parts by weight of washed eggs, 1 to 5 parts by weight of fermented lactic acid bacteria and 30 to 70 parts by weight of purified water. In addition, sorbitol may further comprise 0.5 to 5 parts by weight, MSG 0.5 to 2 parts by weight.

The refined salt is mixed with the fermented lactic acid bacteria to harden the particles of the egg, when the content of the refined salt is less than the lower limit may not be hardened particles of the egg, when the upper limit exceeds the salinity is higher salinity decreases the functionality Can be.

 In addition, the fermented lactobacillus is mixed with the purified salt to harden the particles of eggs and inhibit the growth of bacteria, as well as to induce color development in the desired color without using sodium nitrite and artificial colors, the content of fermented lactic acid bacteria If it is less than the lower limit color may not be made, if the upper limit is exceeded, there may be a difficulty in production due to the increase in cost, as well as the quality may be degraded due to excessive color development.

The fermented lactic acid bacteria is a fruit vegetable mixture and lactic acid bacteria are mixed in a weight ratio of 1: 0.01-0.5, preferably 1: 0.05-0.3 and fermented at 30 to 45 ℃, the content of the lactic acid bacteria based on the fruit vegetable mixture If it is less than the lower limit, not only bacteria propagation may occur well, or the color may not be developed. If the upper limit is exceeded, there may be difficulty in production due to cost increase, and the quality of spicy cod roe salt may be reduced due to excessive color development.

The fruit vegetable mixture is a mixture of red beetroot, lemon and glucose in a weight ratio of 1: 1-2: 2-3, the lactic acid bacteria is Lactobacillus acidophilus, Lactobacillus plantarum (Lactobacillus plantarum) , Lactobacillus casei, Streptococcus thermophilus, Bifidobacterium longum and bifidobacterium breve can be one or more selected from the group consisting of. . When fruit vegetable mixtures and lactic acid bacteria are used in addition to those described above, the effects caused by the fermented lactic acid bacteria may not occur. Moreover, when the content of the substances constituting the fruit vegetable mixture is out of the above range may not be colored in the desired color.

The purified water is water at a temperature of 50 to 60 ℃, by using the purified water of the temperature so that the temperature of the cod roe becomes 40 to 42 ℃ not only allows the primary seasoning liquid to penetrate the inside of the cod egg well, but also the color development occurs well . That is, since the present invention uses fermented lactic acid bacteria as a colorant, purified water of 50 to 60 ° C. is required in order to color the eggs using the same. If the temperature of the purified water is less than the lower limit, color development by the fermented lactic acid bacteria may not occur, and if the temperature is higher than the upper limit, the eggs may become full and the functionality may be degraded. In addition, the purified water also performs a buffering action so that the light is not broken by the colorator rotating 360 °.

The colorator used for color development according to the present invention is provided with a plurality of color cylinders on a rotating shaft rotating 360 °, and the color cylinder is used at a speed of 2 to 10 rpm, preferably 3 to 8 rpm for 1 to 5 minutes. It runs for 6 to 8 hours, preferably 6 to 7 hours, in the order of 360 ° rotation, 10 minute stop, 360 ° rotation for the same speed and the same time. If the rotational speed of the color cylinder is less than the lower limit may not be evenly developed, if the color is exceeded the upper limit may be broken light. In addition, when the rotation and the stop time of the color tube is out of the above range may not be colored or evenly colored.

Since the primary seasoning liquid of the present invention does not contain sodium nitrite or artificial pigment and contains fermented lactic acid bacteria which is a natural coloring agent, color development does not occur when the washed egg is simply immersed in the primary seasoning liquid. Therefore, it is preferable to color using a colorator according to the present invention.

Between the steps (A) and (B), the first aged mature egg is washed with water for 0.5 to 1 minute and then cut for 20 to 50 minutes to remove the primary seasoning solution remaining on the surface of the egg. The salinity of the egg which has been completed up to the step (A) is 4.5-5.1% to produce a low salinity egg.

Next, in the step (B), the first aged mature egg and the second seasoning liquid containing fish powder are mixed to be second aged.

The secondary seasoning solution is to suppress the bacterial breeding to increase the functionality of the cod roe including the sake, taste liquor, red pepper powder, fish powder and sorbitol for long-term storage, specifically 8 to 100 parts by weight of the first ripened cod roe 15 parts by weight, 1 to 10 parts by weight of taste, 1 to 10 parts by weight of red pepper powder, 1 to 10 parts by weight of fish powder and 0.5 to 5 parts by weight of sorbitol.

Fish powder according to the present invention is preferably Katsuo powder, and only described as 'red pepper powder' means domestic red pepper powder.

The sake is used to remove the fishy taste peculiar to the cod roe, fishy taste may occur when the content of the sake out of the above range.

In addition, the taste liquor exerts a rich taste, when the content of the taste liquor is out of the above range, fishy taste may not be removed as well as the rich taste may not be increased.

In addition, the fish powder is used to not only lower the salty taste of cod roe and completely eliminate fishy taste, but also to increase the degree of preference, the red pepper powder and sorbitol is used to increase the sensory functionality of cod roe, fish powder, If the content of red pepper powder and sorbitol is out of the above range, the functionality may be reduced.

The secondary aging is carried out at 3 to 7 ° C for 48 to 85 hours, preferably 60 to 75 hours. If the aging temperature and time is less than the lower limit, the functionality may be lowered, and if it is above the upper limit, fishy and bitter taste may occur.

After the step (B), the second aged mature egg is cut for 3 to 7 ℃ for 20 to 30 hours to increase the functionality and make the molding well. At this time, when carried out at room temperature at the time of harvesting, the content of the first and second seasoning liquids penetrated to the inside is too low, so that the functionality decreases and bacteria can be easily propagated.

The salinity of the egg which has been completed up to the step (B) is 3.8-4.2% to produce a low salt.

Next, in the step (C), the shape of the second aged mature egg is molded into a usual plump and elongate shape preferred by the consumer and then packed.

Hereinafter, preferred examples are provided to aid the understanding of the present invention, but the following examples are merely to illustrate the present invention, and various changes and modifications within the scope and spirit of the present invention are apparent to those skilled in the art, It is natural that such variations and modifications fall within the scope of the appended claims.

Example 1.

Primary ripening

After thawing the frozen freezing spawn with a 1.2% salinity in the thawing chamber at 18 ℃ for 20 hours, the thawed eggs were washed once with 3% brine and then sieved. 3 parts by weight of refined salt, 1.5 parts by weight of fermented lactic acid bacteria, 60 parts by weight of purified water at 60 ° C., 1 part by weight of sorbitol, and 0.5 parts by weight of MSG, and 100 parts by weight of the cut egg yolk on a rotating shaft rotating 360 ° in number. After inserting into the coloring tank of the equipped colorator, rotate 360 ° for 3 minutes at a speed of 7 rpm, stop for 10 minutes and repeat the process of rotating 360 ° for 3 minutes at a speed of 7 rpm for 6 hours Run to develop the egg. The colored egg was subjected to low temperature primary aging at 42C for 42 hours.

The fermented lactobacillus is a mixture of red and white beetroot, lemon and glucose in a weight ratio of 1: 1-2: 2-3, and Lactobacillus acidophilus (Lactobacillus acidophilus) in a weight ratio of 1: 0.3 at 35 ℃ Fermented product for 1 day.

Secondary ripening

After washing the first matured cod roe for 1 minute with water and then cut for 30 minutes, a second seasoning solution containing 9 parts by weight of sake, 5 parts by weight of sake, 6 parts by weight of red pepper powder, 4 parts by weight of fish powder and 0.8 parts by weight of sorbitol And 100 parts by weight of the cut egg yolk was carried out at low temperature secondary aging for 72 hours at 5 ℃ (Fig. 1).

Comparative Example 1. Omitted Second Seasoning

It carried out in the same manner as in Example 1, was carried out only up to the first ripening to prepare cod roe.

Comparative Example 2. Omitted Lactic Acid Bacteria

It carried out in the same manner as in Example 1, was carried out without using fermented lactic acid bacteria during color development to prepare cod roe.

<Test Example>

Test Example 1. Measurement of Microbial Count

The number of microorganisms was measured using the following method described in the literature while storing the cod roe prepared in the examples and comparative examples at 10 (± 5) ° C for 0, 5, 10, 15 days. 3M Aerobic Count Plate film (55144-1000) was used as the total number of microorganisms of cod roe during storage.

Classification (Unit: CFU / g) 0 days 5 days 10 days 15th Example 1 1.4 X 10 ² 8.9X10 ⁴ 4.3 X 10 ⁵ 9.1X10 ⁵ Comparative Example 1 8.6X10 ² 3.3 X 10 ⁵ 2.9 X 10 ⁶ 2.1 X 10 ⁶ Comparative Example 2 8.3X10 ² 5.2 X 10 ⁵ 4.6 X 10 ⁶ 8.6X10 ⁶

As shown in Table 1, the cod roe prepared according to Example 1 of the present invention was confirmed that the total number of bacteria less than the cod roe prepared according to Comparative Examples 1 and 2. That is, it was confirmed that the cod roe of Example 1 was inhibited from proliferating rot bacteria.

Test Example 2 Measurement of VBN (Volatile Base Nitrogen)

Freshness of the cod roe prepared in Examples and Comparative Examples was measured at 10 (± 5) ° C. for 0, 5, 10, 15 days, and freshness was measured as follows.

Take 2 g of the sample, add 16 mL of distilled water, add 2 mL of 20% TCA solution, crush it well, leave it for 10 minutes, filter, and take the supernatant. Then, the amount of volatile basic nitrogen was determined by microdiffusion using Conway unit.

Classification (Unit: mg%) 0 days 5 days 10 days 15th Example 1 17.69 ± 0.43 25.44 ± 1.02 33.78 ± 0.62 36.95 ± 1.34 Comparative Example 1 19.38 ± 1.24 40.15 ± 0.58 42.61 ± 0.91 45.70 ± 0.71 Comparative Example 2 22.49 ± 0.42 39.68 ± 1.37 45.85 ± 1.05 49.28 ± 0.94

As shown in Table 2 above, it was confirmed that the VBN content increases over time in all groups. The cod roe prepared according to Example 1 of the present invention was found to have a lower VBN content than the cod roe prepared according to Comparative Examples 1 and 2.

Accordingly, it was confirmed that the cod roe prepared in Example 1 is effective for extending the shelf life.

Test Example 3 Sensory Test

15 days after storage of the cod roe prepared in Examples and Comparative Examples was stored at 10 (± 5) ℃ to 20 professional panelists to perform a sensory test on a nine-point scale to obtain the average value, which is shown in Table 3 below .

-Color, flavor, texture, fishy taste and overall preference: 1 point = very bad, 9 points = very good

division Example 1 Comparative Example 1 Comparative Example 2 color 7.05 6.04 5.22 zest 7.16 5.43 4.15 Organization 7.31 6.18 4.30 Fishy taste 7.09 5.27 3.91 Comprehensive Preference 7.08 5.88 4.17

As shown in Table 3, the cod roe prepared according to Example 1 of the present invention was confirmed to be excellent in color, flavor, texture, fishy taste and overall preference as compared to cod roe prepared according to Comparative Examples 1 and 2.

Claims (14)

(A) washing the thawed egg and then mixing the washed egg and the first seasoning liquid containing fermented lactic acid with a colorant and then aging first;
(B) mixing the first matured egg and the second seasoning liquid containing fish powder for the second aging; And
(C) forming the secondary matured cod roe; a method of producing mature cod roe with fermented lactic acid bacteria, characterized in that it comprises a. According to claim 1, wherein in the step (A) the first seasoning solution is characterized in that it comprises 3 to 4 parts by weight of purified salt, 1 to 5 parts by weight of fermented lactic acid bacteria and 30 to 70 parts by weight of purified water based on 100 parts by weight of washed eggs Method of producing cod roe cod using double fermented lactic acid bacteria. The fermented lactic acid bacterium in step (A) is a fruit vegetable mixture and lactic acid bacteria are mixed in a weight ratio of 1: 0.01-0.5 and fermented in a double fermentation using fermented lactic acid bacteria, characterized in that fermented at 30 to 45 ℃. Method of manufacturing dried cod roe. The method of claim 3, wherein the fruit vegetable mixture is a method of producing mature fermented cod roe using fermented lactic acid bacteria, characterized in that the mixture of red beetroot, lemon and glucose in a weight ratio of 1: 1-2: 2-3. According to claim 3, The lactic acid bacteria Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus casei, Streptococcus thermophilus, Bifi A method of producing mature fermented cod roe using fermented lactic acid bacteria, characterized in that at least one selected from the group consisting of Bifidobacterium longum and bifidobacterium breve. The method of claim 2, wherein the temperature of the purified water is 50 to 60 ℃ using a fermented lactobacillus, characterized in that the mature fermented cod roe. The fermentation lactic acid bacterium according to claim 1, wherein in the step (A), the colorizer is provided with a plurality of color cylinders on a rotating shaft rotating 360 °, and the color cylinder is rotated 360 ° at a speed of 2 to 10 rpm. Production method of cod roe matured in two using. The fermentation lactic acid bacterium according to claim 7, wherein the colored barrel is added for 1 to 5 minutes, 10 minutes for stopping, and 1 to 5 minutes for rotation for 6 to 8 hours by adding light and primary seasoning solution. Method of producing cod roe matured in two times. The method of claim 1, wherein in the step (A), the first ripening is carried out using fermented lactic acid bacteria, characterized in that it is carried out at 3 to 7 ℃ for 24 to 50 hours. According to claim 1, After the step (A), using the fermented lactic acid bacteria, characterized in that further comprising the step of washing for 20 to 50 minutes after washing the first matured egg with water for 0.5 to 1 minute Method of producing cod roe matured in two times. According to claim 1, wherein the second seasoning liquid in step (B) is based on 100 parts by weight of the first ripened cod roe 8 to 15 parts by weight, taste liquor 1 to 10 parts by weight, red pepper powder 1 to 10 parts by weight, fish powder 1 Method of producing a mature fermented cod roe using fermented lactic acid bacteria, characterized in that it comprises 10 to 10 parts by weight and 0.5 to 5 parts by weight of sorbitol. The method of claim 1, wherein the secondary aging in step (B) using a fermented lactic acid bacteria, characterized in that it is carried out at 3 to 7 ℃ for 48 to 85 hours. The method of claim 1, wherein after the step (B), the second aged mature egg is further aged using a fermented lactic acid bacteria, characterized in that for 20 to 30 hours to cut under 3 to 7 ℃ Method of manufacturing dried cod roe. Cod roe prepared according to the method of any one of claims 1 to 13.

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