KR20200061818A - Salt containing extract of native grasses and salting method using the same - Google Patents

Abstract

The present invention relates to: salt containing an extract component of Houttuynia cordata, Ulmus davidiana var. japonica, Euphorbia humifusa, and Artemisia annua; a method for manufacturing the same; and a salting method of food using the same. The salt for salting of the present invention has a significantly improved effect of preventing food spoilage when salting compared to general bay salt, and especially has an effect of improving the taste and flavor of fish having strong fishy smell.

Description

Salt containing extract of native grasses and salting method using the same}

The present invention relates to a salt containing an extract component of Sanyacho, including Eoseongcho, elm, silk, and thrush, and a method of manufacturing the same and a method of salting food using the same.

One of the oldest methods of preserving food, salting is a method of storing food using dry salt. In a high-salt environment, living cells are dried by osmotic action and are killed or temporarily inactivated. It prevents food spoilage by making bacteria, fungi, and other potential pathogens uninhabitable.

Foods made by salting and storing are called salted foods. Gulbi, Jaban, ham, bacon, and kimchi are typical salted foods. Several salting methods have been developed to improve the taste or flavor while maintaining the freshness of salted foods. For example, Korean Patent No. 10-0734591 discloses the alcohol contained in grape wine by spraying grape wine during low temperature ripening of mackerel, Disclosed is a method for salting mackerel using grape wine to ensure that the fishy peculiar fishy smell can be definitely removed by organic acids and minerals, and the taste and aroma can be improved, and Korean Patent No. 10-0698790 is commonly used In the salting process, banana leaves are used to remove fishy fishy smells, as well as deodorization and sterilization using charcoal and UV ozone water, and deepening the taste by adding bokbunja to deepen the taste of marine products. It discloses a food and its manufacturing method.

As described above, a number of salting methods for improving the taste or flavor of a particular salted food have been disclosed, but research to improve the salt used for salting itself to improve the food preservation effect is insufficient. Accordingly, the present inventor has completed the present invention by developing salt for salting using various sanya herb materials and confirming the effect.

Republic of Korea Registered Patent No. 10-0755480 Republic of Korea Registered Patent No. 10-0756826

It is an object of the present invention to provide a salt for salting and a method of manufacturing the same, which can improve the preservability of food and improve the taste and flavor by containing the extract components of Sanyacho, including Eoseongcho, elm, silk, and thrush.

Another object of the present invention is to provide a method for salting food using the salt for salting.

In order to achieve the object of the present invention, the present invention provides a salt for salt containing extract components of Eoseongcho, elm, silk grass and thrush.

Eoseongcho refers to the upper part of the flowering period of Houttuynia cordata Thunberg, which is named Eoseongcho because it smells like meat. Elm is a deciduous broad-leaved tree of the dicotyledon nettle family Elmaceae. In the spring, young leaves are edible, and the bark is used as a medicine called Yupi in oriental medicine. Used for. Ceramium kondoi is a perennial plant that grows from spring to summer and is used as a material for agar. Artemisia annua is a dicotyledonous plant, a perennial plant of the Chrysanthemum family, which grows on the roadside, glade, and riverside, and is used in the treatment of fever cold, bad quality, pediatric games, indigestion, and dysentery in oriental medicine.

In another aspect, the present invention provides a method for preparing the salt for salting, wherein the method comprises: (a) mixing Eoseongcho, elm, silk, and thrush with purified water and extracting hot water; (b) heating and concentrating the hot water extract prepared in the hot water extraction step to produce a concentrated liquid; And (c) mixing the sea salt with the concentrated gas and heating it.

In one embodiment of the present invention, Eoseongcho, elm, silk grass and thrush in step (a) may be mixed in purified water in the same weight ratio, but is not limited thereto.

In one embodiment of the present invention, the eoseongcho, elm, silkworm and thrush and purified water of step (a) are preferably mixed in a weight ratio of 8 to 12 (total weight of wild grass): 100 (purified water), most Preferably it can be mixed in a weight ratio of 10: 100.

In one embodiment of the present invention, the steps (a) and (b) are continuously performed, and it is preferable to be performed at a temperature of 40 to 70° C. for 20 to 30 hours, but is not limited thereto.

In one embodiment of the present invention, the sea salt of step (c) may be mixed in the same weight as the total weight of Eoseongcho, elm, silk, and thrush of step (a), but is not limited thereto.

In one embodiment of the present invention, the heating in step (c) is preferably performed for 10 to 15 hours at a temperature of 40 to 70°C, but is not limited thereto.

In addition, in another aspect, the present invention provides a salting method of food, characterized in that the salt for salting is used.

In one embodiment of the present invention, the food may be fish, and in this case, the salting method includes a raw material processing step of preparing raw fish and removing edible parts and washing with washing water; And it may include a salting step of salting by treating the salt for salting the fish that has undergone the raw material processing step.

The salt for salting of the present invention was found to have significantly improved the effect of preventing food spoilage during salting compared to the general salt salt, and in particular, it has an effect of improving the taste and flavor of fish with severe fishy.

1 is a photograph of salt for salt containing the extract component of Eoseongcho, elm, silk, and thrush of the present invention.

Hereinafter, the present invention will be described in more detail by examples. The following examples are only intended to illustrate the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples.

Example 1. Preparation of salt for salt according to the present invention

(1) Selection of Sanyacho raw materials

The present inventors make various extracts by combining various wild plants to develop salts for salts that have excellent anti-corrosion effect of food, mix them with sun salt, prepare salts containing the above extracts, and then decay them when salting mackerel. The preventive effect was preliminarily tested. As a result, it was confirmed that the combination containing all of Eoseongcho, elm, silk, and thrush, showed the best anti-corrosion effect, and salts for salting using these were prepared as follows.

(2) Preparation of raw materials

Eoseongcho, elm, silk, and thrush were used to dry and crush the herbs collected from Mudeungsan Mountain. The sea salt was used in the Sinan area.

(3) Hot water extraction and concentration

250 g each of the Eoseongcho, elm, silk, and thrush leaves were prepared in 10 kg of purified water, mixed, and then hot-water extracted to prepare a hot-water extract of the raw Sanya herb raw material.

The weight ratio of the Eoseongcho, elm, silk, and thrush can be different when other ingredients are additionally blended, but when the present inventors experimented several times to find the optimum composition, and only the above ingredients were used, they were mixed in the same weight ratio. It was found that the taste was the most desirable in terms of taste and flavor as well as the anti-corrosion effect of salt.

In addition, the mixing ratio of the above-mentioned sanya grass raw materials and purified water used for hot water extraction is based on the weight of purified water 100, it is preferable that the total weight of the sanya grass raw materials (eoseongcho, elm, silk grass and thrush) has a weight ratio of 8 to 12 However, the reason is that when the Sanya herb ingredients are mixed in a weight ratio of less than 8, the extraction content of useful ingredients is lowered, so that the anti-corrosion effect of salt appears remarkably low. On the other hand, there is a problem in that the flavor of Sanyacho raw material is strong and the preference is lowered.

The hot water extraction method may be performed using a device commonly used for hot water extraction, for example, a water heater or an electric extractor, and the extraction time varies depending on the temperature, but can generally be performed for 2 hours to 12 hours for a short time. have.

The hot water extract prepared in the hot water extraction step undergoes a process of producing a concentrated liquid through heating and concentration, and this process puts the extracted liquid into a normal heating container and heats it to a constant temperature so that the water is evaporated and concentrated. to be.

In the embodiment of the present invention, the hot water extraction and concentration steps were continuously performed using an electric extractor equipped with a filtration net, and it was performed for 24 hours at a temperature of 40 to 70°C.

In general, hot water extraction is carried out at a boiling water temperature of 90 ~ 100 ℃, concentration is made at a lower temperature, the present inventors through a number of repetition experiments, unlike the general process as described above, hot water in a gentle fire of 40 ~ 70 ℃ When the extraction and concentration processes were continuously performed, it was confirmed that the optimum salt was prepared in terms of functionality and preference. In this case, the heating time may be different depending on the temperature, but when the hot water extraction and concentration process is performed for more than 30 hours within the above temperature range, the loss of moisture is too great, and when it is performed less than 20 hours, the concentrated gas is generated properly. Since it may not be, it is preferable that the hot water extraction and concentration process is performed within a range of 20 to 30 hours.

(4) mixing and drying

1 kg of sea salt used for salting was put in the concentrated gas and heated at a temperature of 40 to 70° C. for 12 hours. In this process, the concentrated gas component and the sun salt may be mixed, and the solar salt particles dissolved in the concentrated gas may be recrystallized due to evaporation of the moisture component. In order for the concentrated extract component to be sufficiently contained in the sun salt, it is preferable to heat for 10 hours or more in the above-mentioned temperature range, and when considering the water content of salt, it is preferable not to exceed 15 hours. Thereafter, the mixture is naturally cooled by exposing the mixture to room temperature, whereby a salt containing an extract of Sanya herb, which is the final product, can be prepared.

Example 2. Salted mackerel using salt for salting of the present invention

In order to test the salting effect of the prepared salt, salting was performed on mackerel, which is a typical salted food, as follows.

(1) Raw material processing

After catching the frozen mackerel and thawing it in flowing water at about 15℃, cut it and remove the internal organs, scales and bones, and trim the raw fish. The cleaned raw fish is cleaned using washing water.

(2) Salting process

Soak the mackerel in the salt water solution in which the salt for salting of the present invention is dissolved so as to allow salt to penetrate into the mackerel after the raw material processing process, and then take it out and remove water. The brine solution was prepared by adding 5-10% by weight of salt for salt into purified water in consideration of the salt content suitable for salting, but salting conditions such as salt concentration, temperature and salting time can be adjusted according to the salted food and purpose.

In addition, the salting process may also use a salting method in which salt is directly sprayed on the surface of the raw fish to infiltrate the salt instead of the salt water method in which the raw fish is immersed in salt water as described above.

For comparative experiments, salt was applied to mackerel in the same manner as above using normal sea salt.

Example 3. Evaluation of storage stability (anti-corruption effect)

The storage stability was evaluated in the following manner while changing the storage date at room temperature for a sample of mackerel salted with salt for salting of the present invention (Example) and a mackerel salted with normal sun salt (Comparative Example).

(1) TBA value measurement

TBA values were measured as follows to find out the degree of fat rancidity. 2 g of the sample was mixed with 18 mL of perchloric acid and 50 uL of BHT, and 2 mL of 2-thiobarbituric acid (TBA) was added to 2 mL of the filtrate to measure absorbance at 531 nm, and the indicated value was calculated as mg malonaldehyde.

(2) Measurement of volatile basic nitrogen (VBN) value

VBN values were measured to determine the degree of protein deterioration. The sample was measured by a micro diffusion method using a conway unit.

(3) Peroxide value (POV) measurement

To evaluate the automatic oxidation degree, the peroxide value was measured as follows. After adding 1.0 g of sample to a 250 mL Erlenmeyer flask, add 30 mL of chloroform: acetic acid (2:3, v/v) mixed solution, dissolve, add 1 mL of KI saturated solution (70 g/50 mL DW), and then stopper. Covered, vortexed for 1 minute, then left in a cow for 5 minutes. Then, to stop the reaction, 70 mL of water was added, capped, and then vortexed again for 1 minute. Then, 1 ml of 1% soluble starch is added (free I2 ions are combined with starch to give a reddish purple color) and titrated with a 0.01 N Na ₂ S ₂ O ₃ solution (2.5 g/1L DW) while stirring with a magnetic bar. (POV) was measured.

(4) Measurement of the number of microorganisms

10 g of sample is placed in 90 mL of physiological saline, homogenized with a homogenizer for 2 minutes, 1 mL of supernatant is taken, diluted in a test tube containing 9 mL of physiological saline, diluted again, and 0.1 mL of the medium is prepared in advance (Standard-nutrient agar ), and incubated at 30°C for 48 hours, the colonies were counted and calculated as log CFU/g.

The measurement results are shown in Table 1 below. From the data in Table 1, it can be seen that the salted mackerel of the Example suppressed oxidation and deterioration of lipids than the salted mackerel of the Comparative Example, from which it can be seen that the salt for salting according to the present invention improves the storage stability of food.

Evaluation items sample Storage period (days) 0 7 14 TBA value Example 0.28 0.37 0.61 Comparative example 0.30 0.72 1.21 VPN value Example 32.8 33.1 35.0 Comparative example 33.1 36.4 40.2 POV Example 5.41 6.29 11.87 Comparative example 5.51 18.87 31.03 Microbial count Example 610 620 670 Comparative example 620 1230 1640

Example 4. Sensory evaluation

In order to investigate the effect of the salt for salting of the present invention on the palatability of the salted food, sensory evaluation was performed on the mackerel of the examples and comparative examples in the following manner. For 30 men and women in their 20s and 40s, the mackerel of Examples and Comparative Examples were grilled in a frying pan, or steamed without adding any seasonings or spices, and then evaluated for satisfaction after taste. The evaluation method was evaluated as follows according to the 5-point method, and the average score is shown in Table 2.

-There is no fishy and odor specific to mackerel, and the meat is soft and light and has a deep taste: 5 points

-Relatively little fishy and odor specific to mackerel, meat is slightly soft and relatively light, so it has a deep taste: 4 points

-There is a fishy and odor specific to mackerel, the meat is plain, light and has little deep taste: 3 points

-There are a lot of fishy and stouts peculiar to mackerel, and the meat is soft and not easy to eat: 2 points

-There are a lot of fishy and stouts peculiar to mackerel, and the meat is soggy that it cannot be eaten: 1 point

Cooking method Tasting flavor Incense (smelly) Organization In a frying pan Example 4 4 3 Comparative example 3 3 3 Steamed Example 3 4 4 Comparative example 3 2 3

As can be seen from the above results, it can be seen that the salt for salting of the present invention has an effect of improving the overall preference including taste and aroma while improving the storage stability of the salted food.

Claims (9)

(a) mixing Eoseongcho, elm, silk grass and thrush with purified water and extracting hot water;
(b) heating and concentrating the hot water extract prepared in the hot water extraction step to produce a concentrated liquid; And
(c) a method of preparing salt for salting, comprising mixing the salt with the concentrated extract and heating the salt. According to claim 1,
Eoseongcho, elm, silk grass and thrips of step (a) are characterized in that they are mixed in purified water in the same weight ratio. According to claim 1,
The production method characterized in that the total weight of the eoseongcho, elm, silkworm and thrush mugwort and purified water in step (a) has a weight ratio of 1:10. According to claim 1,
The steps (a) and (b) are continuously performed, and the production method is characterized in that it is performed for 20 to 30 hours at a temperature of 40 to 70°C. According to claim 1,
The method of manufacturing the sea salt in the step (c) is characterized in that it is mixed with the same weight as the total weight of Eoseongcho, elm, silk grass and thrush in step (a). According to claim 1,
The manufacturing method characterized in that the heating in step (c) is performed at a temperature of 40 to 70°C for 10 to 15 hours. A salt for salt prepared by the method of any one of claims 1 to 6, comprising extract components of Eoseongcho, elm, silk, and thrush. Claim 7 salting method of food, characterized in that the use of salt for salting. The method of claim 8,
The food is fish,
The salting method includes a raw material processing step of preparing a raw fish and removing portions that are not edible and washing with washing water; And a salting step of salting the fish after the raw material processing step by treating the salt for salting according to claim 6.

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