KR20200034394A - Extraction Method of hot water extracted Eckionia cava and production method of fish cake using hot water extracted Eckionia cava - Google Patents

Abstract

The present invention is to provide: an extraction method of hot water extracted Ecklonia cava, which can improve physical properties of a fish cake, inhibit lipid oxidation, and obtain anti-obesity effects by a hot water extract obtained by hot water extraction of Ecklonia cava, a brown alga; and a method for producing a fish cake using hot water extracted Ecklonia cava. That is, in the present invention, Ecklonia cava liquid is prepared by mixing Ecklonia cava and water in a weight ratio of 1 : 8 to 1 : 12, and hot water extracted Ecklonia cava is extracted by going through a heat-softening step, a shaking step, a centrifugation step, a supernatant acquisition step, and a freeze-drying step. In addition, the fish cake, made by kneading after mixing hot water extracted Ecklonia cava extracted thereby with starch and fish flesh, has excellent gel strength, a lipid oxidation inhibitory effect and an anti-obesity effect.

Description

{Extraction Method of hot water extracted Eckionia cava and production method of fish cake using hot water extracted Eckionia cava}

The present invention is a method of extracting persimmon heat extract and a method of manufacturing fish cakes using extracted persimmon heat extract, which will be described in more detail by improving the physical properties and lipids of fish cakes by hot water extract obtained by extracting hot water from brown seaweed Eckionia cava. The present invention relates to a method for extracting heat-extracting Ecklonia cava which can obtain antioxidant and anti-obesity effects, and a method for producing fish cakes using Ecklonia heat-exportion.

Fish meat products, which have been in the spotlight recently in the Busan area, are fish cakes, and premium fish cake makers that provide various shapes and tastes in sanitary facilities are already satisfying the tastes of many consumers at major train stations and department stores.

The current trend of fish cake market is different from the past, using various ingredients to provide a unique and diverse shape and taste, and above all, it is trying to enhance the image of healthy food by reducing the flour content and increasing the content of fish meat.

However, 80% of the fish cakes produced and distributed are in the form of fried fish cakes, and the fried fish paste is high in fat content and rich in nutrients such as protein, along with the oil for frying used in the manufacturing process. Can promote. For this reason, the management of lipid oxidation of edible oils and products used in the manufacture of fish cakes has a significant effect on quality maintenance. In addition, recently, the water-controlled old fry that is causing hot air in the Busan area is not a packaged product and is exposed to the air, but lipid oxidation may become a new problem.

As a related prior art, in Korean Patent Registration No. 10-0394267, a method for manufacturing fish cakes predominantly seaweeds to provide fish cakes rich in texture and rich in nutrition by combining nutrients of seaweeds such as seaweed and kelp with fish cakes. It is disclosed.

In addition, Republic of Korea Patent Publication No. 10-1007317 discloses a functional halibut fish cake containing persimmon enzyme extract and a method for manufacturing the same, which adds halibut enzyme extract having excellent antioxidant activity, etc. as a main raw material to impart functionality. At the same time, it discloses a functional halibut fish cake containing a persimmon enzyme extract for manufacturing a high-quality halibut fish cake with excellent elasticity and a method for manufacturing the same.

However, the prior arts as described above have a problem that they cannot avoid the rejection of fried fish cake and have no lipid oxidation inhibitory effect, and thus cannot meet the recent trend of consumers seeking healthy food.

KR 10-0394267 B1 (2003.07.29.) KR 10-1007317 B1 (2011.01.04.)

In the present invention, to solve the above-mentioned problems in the prior art, as a new technology was devised, a problem of the present invention is to provide a method for extracting persimmon heat extract having excellent lipid oxidation inhibitory effect by frying oil.

In addition, another problem of the present invention is to provide a method for extracting the heat-sensitive heat extract that facilitates molding even when it is used for low-grade tender meat, in which the physical properties (gel strength) are increased or the gel formation is not good when the heat-sensitive heat extract is added. Shall be

The problem to be solved in the present invention is to provide a method of manufacturing fish cakes using heat-extracted heat that can provide consumers with images of fried foods that are good for the body by anti-obesity effects and bioactive substances.

As a specific means for solving the problems of the above-described invention, the present invention provides a method for manufacturing fish cakes using Ecklonia heat export,

Frozen meat thawing step (S10);

A pulverization step (S20) of pulverizing the defrosted meat into fine pieces using a shredder or the like to make the dough well;

1 to 2 parts by weight of salt per 100 parts by weight of ground meat to knead the first kneading step of kneading for 10 minutes (S30);

Emotional hot water extract mixing step of adding freeze-dried persimmon hot water extract per 100 parts by weight of lotus meat 0.4 to 1.8 parts by weight, 10 to 20 parts by weight of starch (S40);

When the persimmon hot water extract and starch are mixed, knead for 10 to 15 minutes, but replenish the water while supplementing 5 to 10 parts by weight of moisture per 100 parts by weight of the meat so that mixing is well performed and the second kneading step (S50);

A molding step of forming the finished dough with the second dough into a specific fish cake shape (S60);

It consists of a frying step (S70) of frying the molded meat;

The persimmon hot water extract, which is added to the persimmon hot water extract mixing step, comprises mixing the dried persimmon and water in a weight ratio of 1: 8 to 1:12 and then preparing the appropriately stirred persimmon liquid solution (S1); A heating and softening step (S2) of softening the persimmon tissue by heating the prepared persimmon solution to a temperature of 115 degrees or more for 1 hour; A shaking step (S3) of putting the persimmon solution that has undergone the heating and softening step in a shaker for 20 to 30 hours at a temperature of 50 degrees; A centrifugation step (S4) in which the persimmon solution with shaking is centrifuged at 9,000 rpm for a period of time by putting it in a centrifuge; A supernatant acquisition step (S5) of acquiring only the supernatant except for the sediment and lower layer water precipitated downward from the persimmon liquid separated by the centrifuge; And freeze-drying the separated supernatant to have a powdery property (S6).

According to the specific means for solving the above-described problem, the Ecklonia cauliflower hot water extract produced by the present invention has an anti-obesity effect, and it is added to the meat to improve the physical properties or gel formation ability regardless of the physical properties of the meat. Even if low-grade meat is used, the fish cake is easily molded.

In addition, the fried fish paste prepared by adding it has an anti-obesity effect and a lipid oxidation inhibitory effect.

Therefore, the present invention can contribute to the activation of the fish cake industry by developing functional fish cakes that meet the needs of the new generation, and it is possible to create a new fish cake market by using it as an additive for authentication as an organic certified food through enhancing the image of healthy fish cakes. And the expected effect is a great invention, such as the aging society through the development of new fish cake products and the increase of single-person households, which can help induce high value-added by the seaweed industry through the development of processing technology and the development of hot water extract production technology. .

1 is a flow chart showing a method for extracting hot water extract of Ecklonia cava provided in the present invention
Figure 2 is a flow chart showing a method of manufacturing fish cakes using Ecklonia hot water extract provided in the present invention
3 is a chart comparing physical properties of fish cake with persimmon hot water extract added by concentration
Figure 4 is a chart comparing the physical properties of fish cakes added lyophilized persimmon hot water extract by concentration
Figure 5 is a chart showing the change in peroxide value during storage of 5, 25 ℃ fish paste with 0.5% of lyophilized persimmon hot water extract
6 is a chart showing changes in gel strength and sensory evaluation according to the amount of extract, moisture, and starch in order to establish the optimal amount of hot water extract of persimmon hot water extract and freeze-dried hot water extract during fish cake production.
Figure 7 is a photograph showing the microstructure of fish cake added with persimmon hot water extract and freeze-dried persimmon hot water extract taken with a scanning electron microscope.
8 is a chart showing the presence or absence of cytotoxicity of the differentiation-inducing substance MDI-treated 3T3-L1 adipocyte cells according to the concentration of hot water extract
9 is a chart showing the inhibitory effect of glucose consumption of 3T3-L1 adipocyte cells treated with differentiation-inducing substances according to the concentration of hot water extract
10 is a chart showing the amount of neutral lipid accumulation in 3T3-L1 adipocyte cells treated with differentiation-inducing substances according to the concentration of hot water extract

Hereinafter, specific contents for carrying out the present invention will be described with reference to the accompanying drawings. In addition, the terms medicine, substantially, and the like used in the present specification are used in or at a value close to the value when manufacturing and substance tolerances unique to the stated meaning are presented, and are used to help understand the present invention. Or, an absolute value is used to prevent unscrupulous use of the disclosed content by unscrupulous intruders.

Figure 1 is a flow chart showing the manufacturing process of the extraction method for producing persimmon hot water extract, persimmon preparation step, heating and softening step, shaking step, centrifugation step, supernatant acquisition step, sterilization step to obtain persimmon extract It will be described in detail below.

S1: Preparation of persimmon juice

This is a step of mixing dried persimmon and water in a weight ratio of 1: 8 to 1:12, and then preparing the appropriately stirred persimmon. When the ratio of persimmon is low in the mixed weight ratio, the extraction time is long, the content of carbohydrate is low, and on the contrary, when the ratio of persimmon is high, there is a problem that the yield is lowered. The persimmon samples are preferably in powder form so that agitation can be achieved.

S2: Heat softening step

The prepared sensitized liquor is heated to a temperature of 115 degrees or more for 1 hour to soften the sensitized tissue.

S3: shaking stage

Put the persimmon solution that has undergone the heating and softening step in a shaker and shake it at 50 ° C for 20 to 30 hours.

S4: Centrifugation step

Put the shaken persimmon solution into a centrifuge and centrifuge at 9,000 rpm for about 10 minutes.

S5: Supernatant acquisition stage

It is a step of acquiring only the supernatant except for the sediment and the bottom layer precipitated downward from the persimmon liquid separated by a centrifuge, and the separated supernatant is a liquid persimmon extract.

S6: Freeze drying step

Liquid persimmon extract extracted through steps S1 to S5 can be used as it is, but it is preferable to freeze-dry the persimmon extract for powder storage, management, and ease of use at the food industry site, and as shown in the test results to be described later. When a powdery extract is applied to a fish cake rather than a liquid phase, it is possible to manufacture a fish cake of stable quality with little change in properties.

The efficiency of the extracting method of Ecklonia cava heat extract of the present invention, which consists of the above steps, was compared with existing extraction methods.

As a control extraction method, the content of persimmon extract, total sugar, and reducing sugar is extracted by adding microorganisms to the persimmon liquor and incubating for a certain period of time using a biological extractor method using a widely applied microorganism. The results were compared, and the results are shown in the table below.

Method Total sugar (mg / 100g) Reducing sugar (mg / 100g) Yield
(%) Biological extractor method 184 72 60.9 This invention's method 530 102 80.8

<Table 1. Comparison of sugar content and extraction efficiency according to extraction method>

As shown in the above table, the extraction efficiency was examined by measuring the sugars and reducing sugars for the Ecklonia cava extract extracted by the existing biological extraction method and the extraction method of the present invention. As a result, the extraction efficiency of persimmon by the biological method showed a yield of 60.9%, but the yield of the extract by the extraction method of the present invention (= 1-reducing sugar / sucrose) was 80.8%, which was significantly higher than the control group. It can be seen from the point that the value is derived that the extraction method of the present invention is very excellent in efficiency.

2 is a flow chart showing a method of manufacturing fish cakes using persimmon heat export, and describes in detail the manufacturing process of fish cakes using persimmon heat export obtained through the above process.

S10: Frozen meat thawing step

Fish meat is used frozen for fish paste, and is thawed for grinding meat.

S20: grinding step

In order to make the dough well, the thawed meat is finely crushed using a grinder or the like.

S30: 1st kneading step

Add 1 to 2 parts by weight of salt per 100 parts by weight of finely ground meat and knead for 10 minutes. At this time, the salt to be added elutes the salt-soluble protein in the lotus meat to finely homogenize the kneaded meat particles and enhances the emulsifying power.

S40: Mixing step of persimmon extract

Freeze-dried persimmon extract 0.4 to 1.8 parts by weight, starch 10 to 20 parts by weight is added per 100 parts by weight of lotus meat.

At this time, the persimmon extract introduced increases the gel strength of the kneaded meat with starch, thereby improving moldability and enhancing the elasticity of the prepared fish cake. Therefore, it is not necessary to use a binder that is harmful to the human body, such as polymerized phosphate, which was previously added to increase the elasticity of fish cakes.

S50: Moisture replenishment and 2nd kneading step : Mix persimmon extract and starch and knead for 10-15 minutes. During this process, water is supplied in half so that persimmon extract and starch can be effectively mixed into the primary kneaded meat, but the total water content is 5-10 parts by weight per 100 parts by weight of meat.

When a liquid extract is used without using lyophilized powdery persimmon heat extract, an extract is used instead of moisture.

S60: Forming step : The step of forming the second kneaded meat into a specific fish cake shape, or may be molded using a molding frame or combined with various food ingredients (vegetables, sausage, shrimp, etc.).

S70: Frying stage : The final molded meat is fried in 170 ℃ oil and cooled to complete the fish cake.

<Experiment 1>: Physical properties effect of fish cake according to the concentration of hot water extract

In order to investigate the effect of persimmon heat extract on fish paste, a fish cake with persimmon heat extract was prepared to test the change in properties during storage at room temperature and at a low temperature. The fish meat used in the fish cake production was 200g of thread tailed dome meat, and the persimmon hot water extract was used as a test material for the fish cake prepared by using the liquid extract obtained in the supernatant obtaining step (S5) in the method for producing the hot water extract of persimmon. Used.

Figure 3 is a chart showing the results of investigating the effect of improving the physical properties of fish cakes by adding persimmon heat extracts produced by steps S1 to S5 of Figure 1 by concentration (5, 10, 20, 30, 40%) According to the results obtained, when the concentration of the hot water extract of Ecklonia japonica inputted during the production of fish cake is 10%, the physical property value (Jelly strength (gxcm)) is the highest, and when a higher content is added, the physical property value decreases.

4 is a result of measuring the physical properties of fish cakes prepared by adding 0.5%, 0.75%, 1.0%, 1.25%, and 1.5% of the freeze-dried persimmon heat extract and the control without the persimmon hot water extract, respectively. Was 919 gxcm, and the added fish paste showed high physical properties with 1026.7-1096.9 gxcm.

This was confirmed to show the effect of improving the properties by increasing the protein binding ability by containing OH groups, such as mannitol contained in persimmon hot water extract, and the decrease in the physical property value during storage is considered to be weakened during the storage period.

In this experiment, it can be confirmed that the highest value of the physical property value was 1096.9 gxcm when added at a concentration of 0.5%, but when the concentration was varied, as shown in FIG. 2, according to the concentration, The difference was that the physical property value was not large.

Therefore, it is difficult to maintain an accurate concentration value of a liquid extract rather than a powdery property, and even if the concentration of the extract added during the fish cake manufacturing process is slightly different, through freeze-drying to produce a fish cake of relatively uniform and stable quality. It is preferable to use powdered persimmon hot water extract.

<Experiment 2>: Measurement of peroxide value according to the addition of hot water extract

5 is a result of examining the change in peroxide value during storage at 5, 25 ℃ by adding freeze-dried persimmon hot water extract at a concentration of 0.5%, which is the highest in physical properties, and the control is a fish cake without added freeze-dried persimmon hot water extract. to be.

Referring to FIG. 5A, when stored at 5 ° C in the refrigerated storage state, the control had a peroxide value of 9.93 meq / kg immediately after storage, but after 14 days, it increased by about 5 times to 48.49 meq / kg, adding 0.5% freeze-dried persimmon hot water extract. 6.93 meq / kg immediately after storage and 24.1 meq / kg after 14 days, which is only about half of the control group.

Referring to FIG. 5B, the control during storage at 25 ° C. stored at room temperature was 9.93 meq / kg immediately after storage, but after 3 days, 44.0 meq / kg peroxide value increased rapidly, and after the previous storage, after adding the 0.5% freeze-dried persimmon hot water extract, 6.93 After 3 days of meq / kg, 24.7 meq / kg showed a significantly lower value than the control.

Lipid oxidized oxides are not good because they accumulate in the body and they create blood clots in the blood, leading to cardiovascular diseases such as blood circulation disorders and atherosclerosis. However, there was no significant difference in peroxide value immediately after storage of fried fish cakes with added hot water extracts from the control and persimmon extracts, but the peroxide value was significantly lower than that of the control during the storage period.

6 is a chart showing changes in gel strength and sensory evaluation according to the amount of freeze-dried persimmon hot water extract, water added to establish the optimal amount of freeze-dried persimmon hot water extract during fish cake production.

In order to establish the sinful condition of fish cakes to which lyophilized persimmon hot water extract was added, the purpose of this study was to establish the lyophilized persimmon hot water extract and the amount of water added using the reaction surface formula. According to the central synthesis plan of the response surface analysis method, the independent variables are lyophilized persimmon extract concentration (X1) and water addition (X2), and are set in 11 experimental groups (factorial design, 4 experimental groups; star point, 4 Experimental zone; central point, 3 experimental zones) were prepared, and then the dependent variables, gel strength (g / cm) and overall preference (%), were shown.

Response surface analysis by least-squares regression (RSREG) was performed with MINITAB software on the results of gel strength and overall preference of fish cakes, followed by the first term (linear; X1, X2) and quadratic (X1 2, X2 2). ) And the cross-product (X1X2) coefficients of the regression equation and their significance are recognized at the 5% level, and are summarized to form a reaction model equation.

As a result, when the freeze-dried persimmon hot water extract content was 0.57% and the water addition amount was 6.78%, the jelly strength was 1,137 gxcm, and the overall preference was 5.71, which was confirmed to be the optimum mixing ratio.

FIG. 7 is a scanning electron microscope showing a microstructure of a cross section of fish cake added with a control (A) and a liquid heat-sensitive heat water extract (B) and a freeze-dried heat-sensitive heat water extract (C) in order to analyze the effect of the hot water extract on the persimmon. Was filmed.

The old fish added with persimmon hot water extract showed finer and more continuous microstructure than the control. This is thought to induce cross-linking of the protein by mannitol contained in persimmon hot water extract. In particular, it was confirmed that the porosity of fish cakes with added persimmon extract was more uniform and the surface was smooth, and the network structure in the tangled state was more compact.

8 is a chart showing the presence or absence of cytotoxicity of the differentiation-inducing substance MDI-treated 3T3-L1 adipocyte cells according to the concentration of hot water extract. As a result of conducting an MTS assay to confirm the presence or absence of 3T3-L1 global cell cytotoxicity on the sample itself before confirming the anti-obesity effect after induction of adipocyte differentiation, the tendency to decrease the cell viability according to the concentration of the eczema hot water extract is not shown. Therefore, in the subsequent experiments, experiments were conducted based on 100, 200 μg / ml of Ecklonia Concentration used in this experiment.

Figure 9 shows the inhibitory effect of glucose consumption of 3T3-L1 adipocyte cells treated with differentiation-inducing substance MDI according to the concentration of hot water extract.

It is assumed that Ecklonia cauliflower hot water extract will inhibit the movement of substances in the cell culture into the cells, and the values of the actual consumption used in the differentiation of glucose, a fat cell energy source, are shown.

The MDI in the table shows the group treated with MDI (3-isobutyl-1-methylxanthine, dexamethasone and insuline). In the group treated only with the MDI differentiation-inducing substance, glucose influx and consumption into the cell increased by insulin, and kinetic hydrothermal In the group treated with the extract, the significance was not confirmed at the concentration of 100 μg / ml (EC100), but it was confirmed that the consumption of glucose decreased at the concentration of 200 μg / ml (EC200).

From these results, under the condition that insulin is present, the component of the hot water extract of Ecklonia cava has a physiologically active effect. It can be seen that the influx and consumption of glucose decrease as the concentration increases by the hot water extract, which is thought to have the effect of inhibiting the production of adipocytes by blocking the energy source of adipocytes.

Figure 10 shows the amount of neutral lipid accumulation of 3T3-L1 adipocyte cells treated with differentiation-inducing substance MDI according to the concentration of hot water extract.

Triglyceride (TG) is a kind of neutral lipid and is used as an important energy source in cells along with glucose, but the remaining amount of triglyceride is absorbed and stored in fat cells and accumulated in the body, which causes obesity. It becomes.

As a result of previous experiments, Emotional Hot Water Extract reduced the consumption of glucose, the main energy source of fat cells. Based on this, the amount of produced neutral lipids was measured in this experiment. As a result, in the group treated only with MDI, TG increased due to the large amount of glucose consumption. As in the glucose uptake results, there was no significance at the concentration of 100 μg / ml and the significance at 200 ug / ml as in the glucose uptake result.

These results demonstrate that glucose consumption correlates with the accumulation of TG, and that the level value of TG is lowered due to the decrease in glucose consumption as the amount of Ecklonia cava hot water extract increases, and thus has an anti-obesity effect.

Compared to the conventional fish cakes produced by the above-mentioned method of extracting the heat-extracted persimmon heat extract and the method of manufacturing fish paste using the extracted persimmon heat extract, it exhibited excellent gel strength without using a synthetic binder such as polymerized phosphate. , It has been shown to have lipid oxidation inhibitory effect and anti-obesity effect. This is thought to be due to the complex action of mannitol and polyphenols contained in persimmon hot water extract.

As described above, in the detailed description of the present invention, the most preferred embodiments of the present invention have been described, but various modifications may be made without departing from the technical scope of the present invention. Therefore, the protection scope of the present invention should not be limited to the above-described embodiments, but the protection scope should be recognized from the technologies of the claims to be described later and even the technical means equivalent to these technologies.

Claims (3)

The dried persimmon and water were mixed in a weight ratio of 1: 8 to 1:12, and then the appropriately stirred persimmon liquid preparation step (S1);
A heating and softening step (S2) of softening the persimmon tissue by heating the prepared persimmon solution to a temperature of 115 degrees or more for 1 hour;
A shaking step (S3) of putting the persimmon solution which has undergone the heating and softening step in a shaker for 20 to 30 hours at a temperature of 50 degrees;
Centrifugation step (S4) of centrifugation at 9,000 rpm for a certain period of time by putting the persimmon solution with shaking into a centrifuge;
A method for extracting persimmon heat extract comprising a; supernatant acquisition step (S5) of acquiring only the supernatant except for the sediment and the lower layer water precipitated downward from the persimmon liquid separated by the centrifuge.
The method according to claim 1,
After the supernatant acquisition step (S5), freeze-drying the separated supernatant freeze-drying step (S6) characterized in that it further comprises a freeze-drying step of extracting heat extract.
Frozen meat thawing step (S10);
A pulverization step (S20) of pulverizing the defrosted meat into fine pieces using a shredder or the like to make the dough well;
1 to 2 parts by weight of salt per 100 parts by weight of ground meat to knead the first kneading step of kneading for 10 minutes (S30);
Freeze-dried persimmon hot water extract per 100 parts by weight of the persimmon hot water extract 0.4 to 1.8 parts by weight, 10 to 20 parts by weight of starch persimmon hot water extract mixing step (S40);
When the persimmon hot water extract and starch are mixed, knead for 10 to 15 minutes, but replenish the water while supplementing 5 to 10 parts by weight of moisture per 100 parts by weight of the meat so that mixing is well performed and the second kneading step (S50);
A molding step of forming the finished dough with the second dough into a specific fish cake shape (S60);
Including the frying step (S70) of frying the molded meat;
Emotional hot water extract is added to the Emotional hot water extract mixing step (S40) is a method for producing fish cakes using Emotional heat export, characterized in that produced by the extraction method of claim 2.

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