KR20210024724A - The seasonings compositions for dried yellow corvina and manufaturing method of the dried yellow corvina for home meal replacement using the same - Google Patents

Abstract

The present invention relates to a salting liquid composition for yellow corvina, and a method for producing home-style yellow corvina using the same. More specifically, the salting liquid composition for yellow corvina according to the present invention comprises, with respect to the total amount of a salting liquid: 0.08 to 2 wt% of barley extract powder; 0.01 to 0.02 wt% of green tea powder; 2 to 4 wt% of salt with salinity of 70% or more; 3 to 5 wt% of soju with an alcohol content of 15 to 25%; 0.5 to 1 wt% of monosodium glutamate; 0.01 to 0.06 wt% of a natural preservative including at least one among a citrus extract, a lactic acid, a citric acid, and vitamin C; 3 to 5 wt% of a Lactobacillus genus lactic acid strain; and a remainder of drinking water. The method for producing home-style yellow corvina according to the present invention comprises the steps of: pretreating yellow croaker; dipping, fermenting, and aging the same in the salting liquid of the composition; firstly drying the same at 35 to 40°C for 30 to 40 hours; secondly drying the same at 4 to 10°C for 10 to 15 days; heating and steaming the same at 100 to 130°C for 6 to 8 minutes; and freezing, drying, packing, and refrigerating the same. According to the present invention, quality properties are stabilized.

Description

Barley oyster cost salting solution composition and manufacturing method of barley oysters using the same {THE SEASONINGS COMPOSITIONS FOR DRIED YELLOW CORVINA AND MANUFATURING METHOD OF THE DRIED YELLOW CORVINA FOR HOME MEAL REPLACEMENT USING THE SAME}

The present invention relates to a salting solution composition for barley oysters and a method for manufacturing barley gulbi, a home quick meal using the same, and specifically, a salting solution composition for preparing barley oysters as a complete cooked food that can replace home meals, and a home quick meal using the same It relates to a method of manufacturing barley gulbi.

Home Meal Replacement (HMR) refers to food that can replace home meals and is sold outside the home, and can be easily cooked by purchasing completely cooked foods or foods that require heating.

Since the 1980s, the HMR market in Korea has been launching products reflecting the domestic food culture, such as Korean side dishes such as cup rice, frozen fried rice, soup, soup, stew, and tteokgalbi.

In particular, social structural changes such as the recent increase in single-person households, the expansion of women's entry into economic activities, the increase in the number of elderly people (aging), the five-day work environment, and the launch of convenient meals for children in particular, demand for convenient and convenient food. Is accelerating.

Accordingly, the frequency of eating out at home or purchasing cooked foods is increasing, and there is an increasing number of people eating out or purchasing cooked foods on the spot or at home. Accordingly, food companies and food service companies are releasing products with significantly improved quality such as taste and nutrition by classifying HMR as a strategic product. HMR's distribution channels are also expanding at a rapid pace, such as hypermarkets, online shopping malls, home shopping, and convenience stores.

In such a home convenience food market, there will be a lot of demand for dried and processed fish such as barley gulbi depending on your preference.However, the production of barley gulbi by the traditional method requires a long manufacturing period (more than 3 months), high processing cost, and quality such as within the county. Since this is not uniform, there is a lot of difficulty in commercialization, so there is a growing need to develop a home meal for HMR that can replace the home meal inexpensively and conveniently by developing a processing technology that shortens the drying period and makes fermentation and maturation uniform.

The present invention uses a new processing technology, not a traditional barley gulbi seapung manufacturing method, to stabilize food quality characteristics such as color, flavor, physical properties, palatability, etc., is advantageous for the digestion of the elderly, and can be used as a nutritional meal for patients or adult disease holders. In addition, it aims to provide barley gulbi for easy home meals with excellent palatability with health and taste to children.

To this end, it is an object of the present invention to develop a curing solution composition for barley oysters that is excellent in terms of quality characteristics and marketability in order to prepare barley oysters, which are convenient for home cooking.

Accordingly, an object of the present invention is to provide a manufacturing method of barley gulbi with high marketability as a well-being home-style substitute food excellent in manufacturing recipes and processability and economy.

The curing solution composition for barley oysters according to the present invention for achieving the above object comprises 0.08 to 2% by weight of barley extract powder, 0.01 to 0.02% by weight of green tea powder, 2 to 4% by weight of salt having a salinity of 70% or more, alcohol A natural preservative containing at least one of 3 to 5% by weight of soju, 0.5 to 1% by weight of monosodium glutamate, citrus extraction, lactic acid, citric acid, and vitamin C with a frequency of 15 to 25%, 0.01 to 0.06 weight %, Lactobacillus genus (屬) contains 3 to 5% by weight of lactic acid bacteria infusion and the balance of drinking water.

As an embodiment, the salting solution may further contain 1 to 2% by weight of a mixed preparation containing amino acids and vitamins.

In addition, as another embodiment, the curing solution may further contain 0.001 to 0.01% by weight of water-soluble curcumin.

In addition, as another embodiment, the salt solution may contain 1 to 2% by weight of a mixed preparation containing amino acids and vitamins, replacing soju having an alcohol content of 15 to 25%.

In addition, as another embodiment, the salt solution may contain 0.001 to 0.01% by weight of water-soluble curcumin by replacing Monosodium glutamate.

The salting solution as another embodiment of the present invention contains 0.08 to 2% by weight of barley extract powder, 0.01 to 0.02% by weight of green tea powder, 2 to 4% by weight of salt having a salinity of 70% or more, amino acids and vitamins, based on the total amount of the salting solution. Natural preservatives containing at least one of 1 to 2 wt%, water-soluble curcumin 0.001 to 0.01 wt%, citrus extraction, lactic acid, citric acid, and vitamin C 0.01 to 0.06 wt%, Lactobacillus genus (屬) It may contain 3 to 5% by weight of lactic acid bacteria infusion, and the balance of drinking water.

In addition, as another embodiment, the curing liquid may further include 0.01 to 0.02% by weight of the grapefruit seed extract.

The Lactobacillus genus lactic acid bacteria injectable solution in the salting solution may include Lactobacillus reuterii and/or Lactobacillus daracasei, but is not limited thereto.

In addition, the barley extract powder is a powder obtained by drying and pulverizing a mixture of roasted barley concentrate and dextrin, and may have a sugar content of 50 Brix or more, but is not limited thereto.

On the other hand, as another embodiment of the present invention, a method for preparing a barley gulbi is a step of pre-treating a pulverizer, a step of fermenting and aging the pulverizer by immersing the pulverizer in a salting solution, and the fermented pulverizing gulbi at 35 to 40°C. First drying for 30 to 40 hours at, the secondary drying of the first dried washing machine at 4 to 10°C for 10 to 15 days, the second drying washing machine at 100 to 130° C. 6 And heating and steaming for 8 minutes, and cooling and drying the heat-steamed washing machine, and then packing and freeze storage.

Here, the curing solution is, based on the total amount of the curing solution, barley extract powder of 0.08 to 2% by weight, green tea powder of 0.01 to 0.02% by weight, salt of 70% or more, 2 to 4% by weight, alcohol content of soju 3 To 5% by weight, Monosodium glutamate 0.5 to 1% by weight, citrus extract, lactic acid, citric acid, and 0.01 to 0.06% by weight of a natural preservative containing any one or more of vitamin C, Lactobacillus genus lactic acid bacteria stock solution It may contain 3 to 5% by weight and the balance of drinking water.

As an embodiment, the barley extract powder comprises washing and dehydrating the barley raw material and roasting at high temperature, fermenting and extracting the roasted barley, filtering and concentrating, mixing and drying dextrin in the concentrated barley extract , It can be prepared through the step of pulverizing the dried mixture.

Here, the roasted barley may be extracted at a temperature of 100 to 120° C., a pressure of 1.0 to 1.2 kgf/cm ² , and a time of 6 to 12 hours to be concentrated to a sugar content of 50 Brix or more.

As an embodiment of the present invention, in the pretreatment step of the washing machine, the washing machine can be prepared by cutting the center of the stomach after removing the intestines and cutting the head and the body so that the head is on one side of the split sides. It is not limited.

In another embodiment of the present invention, the fermentation and aging step of the bushing machine is characterized in that for 24 hours at 4 to 10 ℃.

In another embodiment of the present invention, the first drying may be performed using a far-infrared electric dryer, and the second drying may be performed by cold air drying in a low-temperature refrigerator or a low-temperature warehouse, but is not limited thereto.

Barley gulbi for home convenience prepared with the composition of barley oyster cost salting solution according to the present invention stabilizes food quality characteristics such as color, flavor, physical properties, and palatability, is advantageous for the digestion of the elderly and is used as a nutritional meal for patients or adult disease holders. It can be made, and even children have excellent palatability with health and taste.

In addition, the barley gulbi for home convenience meal manufactured by the manufacturing method according to the present invention is quality controlled from the raw material stage so that hygienic management is possible, and since it is possible to produce at all times, it does not incur storage costs, thus securing price competitiveness and high economical efficiency. It works.

In addition, the barley oyster cost for barley oyster cost salting liquid composition and the barley oyster ratio for home convenience prepared by the manufacturing method according to the present invention are semi-cooked or fully cooked convenience food products that are easy to cook and are convenient for individual use by shortening the cooking time.

1 is a flow chart showing a method of manufacturing a barley gulbi with a simple home meal according to an embodiment of the present invention.
Figure 2 is a flow chart showing a method of manufacturing a barley extract powder contained in the barley oyster cost salting liquid composition according to an embodiment of the present invention.
Figure 3 is a test report for the component properties of barley extract used in the barley oyster cost salting liquid composition according to an embodiment of the present invention.
4 is an official certification test report for general components of barley gulbi prepared according to the method of manufacturing a barley gulbi prepared according to an embodiment of the present invention.
5 is an official certification test report for the salinity of barley gulbi prepared according to the method of manufacturing a home-cooked barley gulbi according to an embodiment of the present invention.
6 is a microbial certification test report of barley gulbi prepared according to the method of manufacturing a barley gulbi prepared in accordance with an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art can easily implement the present invention. However, the present invention may apply various transformations, may be implemented in various different forms, and is not limited to the embodiments described herein. That is, the present invention is not limited to a specific embodiment and should be understood to include all conversions, equivalents, and substitutes included in the spirit and scope of the present invention.

As an embodiment of the present invention, the composition of the curing liquid for barley oysters includes barley extract powder, green tea powder, salt (preferably, a salt of 70% or more), distilled liquor or synthetic liquor (preferably soju) having an alcohol content of 15 to 25%. ), Monosodium glutamate (so-called MSG), natural preservatives, lactic acid bacteria infusion, and drinking water. It is not limited to the embodiments of the present invention, and the component materials of these compositions may be a concept including even similar components that can be substituted within the scope of those skilled in the art.

Specifically, in the curing solution composition of the present invention, the barley extract powder may be included in an amount of 0.08 to 2% by weight, preferably 0.08 to 1% by weight, more preferably 0.08% by weight, based on the total amount of the curing solution. Can be included as.

In addition, the green tea powder may be included in an amount of 0.01 to 0.02% by weight, preferably 0.01% by weight, based on the total amount of the curing solution.

The salt having a salinity of 70% or more, preferably a sea salt, may be included in an amount of 2 to 4% by weight, preferably 3.0 to 3.35% by weight, more preferably 3.33% by weight, based on the total amount of the salting solution.

Distilled liquor or synthetic liquor having an alcohol content of 15 to 25%, preferably commercially available general soju, is included in 3 to 5% by weight, preferably 4.0 to 4.2% by weight, more preferably 4.16% by weight, based on the total amount of the curing solution. I can.

MSG, that is, Monosodium glutamate may be included in an amount of 0.5 to 1% by weight, preferably 0.8 to 1% by weight, and more preferably 0.83% by weight, based on the total amount of the salting solution.

The natural preservative may be included in an amount of 0.01 to 0.06% by weight, preferably 0.01% by weight, based on the total amount of the salting solution, and the ingredients of the natural preservative are not particularly limited, but citrus extract, lactic acid, citric acid, and It may contain any one or more of vitamin C, or all of them. As an example, a commercially available preservative for the GS-500 mixed formulation of Seoul Shikyeon may be used.

The Lactobacillus genus (屬) lactic acid bacteria injection may be included in 3 to 5% by weight, preferably 4.0 to 4.2% by weight, more preferably 4.16% by weight, based on the total amount of the curing solution. At this time, the Lactobacillus genus lactic acid bacteria infusion may include Lactobacillus reuterii and/or Lactobacillus daracasei, but is not limited thereto. As an example, a commercially available lactose product may be used. As a liquid lactobacillus food, a pH of 3.2±0.2 may be used.

The remaining balance of the curing solution for barley oysters according to the present invention may be composed of drinking water (water).

In another embodiment of the present invention, the curing solution composition for barley oysters may further include 1 to 2% by weight, preferably 2% by weight, of a mixed preparation containing amino acids and vitamins based on the total amount of the cured solution.

In addition, as another embodiment, the curing solution composition for barley oysters may further include 0.001 to 0.01% by weight, preferably 0.01% by weight, of water-soluble curcumin based on the total amount of the curing solution.

As an example, the mixed preparation of amino acids and vitamins may be made of a commercially available Vitaaminomix formulation of Seoul Shikyeon, and the water-soluble curcumin may be used as a commercially available turmeric extract of K&Pinano Co., Ltd., but this is only an example.

In addition, as another embodiment, a mixed preparation containing amino acids and vitamins may be used in place of the soju in the salt solution, or water-soluble curcumin may be used in place of the Monosodium glutamate.

In that case, the salting solution as another embodiment of the present invention is based on the total amount of the salting solution, barley extract powder 0.08 to 2% by weight, green tea powder 0.01 to 0.02% by weight, salt of 70% or more salt 2 to 3% by weight, amino acids and vitamins A mixed formulation comprising 1 to 2% by weight, water-soluble curcumin 0.001 to 0.01% by weight, citrus extract, lactic acid, citric acid, and 0.01 to 0.06% by weight of a natural preservative comprising any one or more of vitamin C, Lactobacillus It may contain 3 to 4% by weight of lactic acid bacteria infusion, and the balance of drinking water.

In addition, as another embodiment, the curing solution may further include 0.01 to 0.02% by weight, preferably 0.02% by weight, of the grapefruit seed extract.

The barley extract powder included in the barley oyster cost composition in the embodiment of the present invention is a powder obtained by drying and pulverizing a mixture of a concentrated extract of roasted barley and dextrin, and may have a sugar content of 50 Brix or more, but is not limited thereto. As an example, a barley extract powder product of 50 Brix of sugar content of Seoul Shikyeon was used.

The barley extract powder is extracted and concentrated in the saccharified state through fermentation of roasted barley, and dextrin is combined to form a powder that is pulverized by drying at low temperature above a prescribed sugar content. Can convey flavor.

Sea salt can give the saltiness and umami taste of bucejogi through curing, and can improve the preservation power, and turmeric extract can enhance the sensory properties by adding a characteristic yellow color and flavor. Natural preservatives containing one or more of citrus extraction, lactic acid, citric acid, and vitamin C are natural ingredients and improve the preservation power of the bucejogi, and mixed formulations containing amino acids and vitamins It can make up for the lack of nutrients.

The use of soju with a certain alcohol content or higher is to capture the peculiar smell or fishy taste of the brewer, and the lactic acid bacteria inoculum in Lactobacillus is slowly fermented naturally when it is aged and cured in the pulverizer, thereby increasing the flavor and nutritional components. can do.

The curing liquid composition for barley oysters according to the present invention as a preferred embodiment was composed of Examples 1 and 2 below.

Example 1
Raw material name Weight(g) Mixing ratio (% by weight) Drinking water (purified water) 10,500 87.41 17.2% alcoholic shochu 500 4.16 Lactobacillus infusion 500 4.16 Coarse salt with more than 70% salinity 400 3.33 MSG 100 0.83 Barley extract powder 10 0.08 Green tea powder One 0.01 GS-500 (natural preservative) One 0.01 Sum 12,012 100

Example 2
Raw material name Weight(g) Mixing ratio (% by weight) Barley extract powder 100 One% Salt (sea salt) 250 2.5% Amino acid/vitamin mixture 200 2% Water soluble curcumin One 0.01% GS-500 (natural preservative) 4 0.04% Lactobacillus infusion 400 4% Drinking water (purified water) 9,045 90.45% Sum 10,000 100%

The method and mixing order of mixing and preparing the curing solution for barley oysters at the mixing ratio of Examples 1 and 2 are not particularly limited, but after separately mixing the raw materials in powder form and the raw materials in liquid form, each of them is added to drinking water (purified water). The mixture can be prepared by stirring.

That is, in the case of Example 1, barley extract powder in powder form, green tea powder, coarse salt (sea salt) having a salinity of 70% or more, and MSG were separately mixed, and liquid soju, lactic acid bacteria infusion (commercial lactose), natural preservative (commercial GS It is preferable to make a salting solution by adding the powder mixture to the mixture of -500) and drinking water.

Hereinafter, a method of manufacturing barley gulbi, a simple home-cooked meal, will be described with reference to the processes of FIGS. 1 to 2.

1 is a flow chart showing a method of manufacturing a barley oyster costing barley gulbi according to an embodiment of the present invention, and FIG. 2 is a method of preparing a barley extract powder contained in a salting solution composition for barley oyster cost according to an embodiment of the present invention Is a flow chart showing.

Referring to FIG. 1, a brushing machine, which is a raw material, is prepared in S1, and pre-processed in S2.

Busejogi, a raw material of barley gulbi, is an early supply and demand from August to the end of March of the following year. For the implementation of the present invention, Busejogi, which is produced in Beopseongpo, Yeonggwang-gun, Jeonnam, was used.

The scrubber prepared in the pretreatment step (S2) is opened and used. In order to increase the permeability of the dyeing solution and the efficiency in the subsequent drying process, it is prepared by cutting it in an L shape. In other words, after removing the intestines, prepare by dividing the center of the stomach and making an incision between the head and the body so that the head is on one side of the split sides. Buse is used to spread out between the head and body of the Busejogi and the center of the abdomen in an L-shape.If this incision is made, the head part is located only on one side of both sides of the abdomen that is divided and spread out, resulting in processability and penetration of salt solution. Can be an effective form.

In addition, in the pre-treatment step, salt and mash (mirim) may be applied to the incision in an L-shape for basic seasoning, but it may not be.

Barley extract powder is prepared in advance for curing (S3), and a curing solution containing the same is prepared (S4).

The barley extract powder may be prepared by the method shown in FIG. 2, but is not limited thereto.

Referring to Figure 2, the barley extract powder, the step of selecting a barley raw material (S101), washing and dehydrating it (S102), roasting the prepared barley at high temperature (S103), saccharifying the roasted barley Fermenting and extracting (S104), filtering impurities in the saccharified fermented extract and concentrating to a high concentration (S105), aging and storing the concentrated barley extract (S106), and adding dextrin to the aged barley extract Mixing (S107), drying the mixture at low temperature (S108), pulverizing the dried mixture into a predetermined particle size (S109), completing a barley extract powder product having a predetermined particle diameter (S110) It can be manufactured through.

The temperature in the step of roasting the barley (S103) is not particularly limited, but the barley is roasted for a short time so as not to burn at a high temperature of 150 to 250°C. If saccharification is not well performed in the fermentation and extraction step (S104), a predetermined fermentation agent may be added to saccharify, and at an extraction temperature of 100 to 120°C, an extraction pressure of 1.0 to 1.2 kgf/cm ² , an extraction time of 6 to 12 hours It is extracted and concentrated to a sugar content of 50 Brix or more.

In addition, in the pulverizing step (S109), it is preferable to pulverize the barley extract to 80 mesh or more in a dried state, but is not limited thereto.

In order to prepare the curing solution of the present invention, the sugar content of the barley extract powder should be evaluated as a performance indicator material representing the degree of saccharification according to the quality of the extraction process and the manufacturing conditions, and the sugar content should be maintained at 50 Brix or higher. In FIG. 3, a test report on the component properties of barley extract used in the barley oyster cost salting solution composition according to an embodiment of the present invention is published. Here, the main performance index, sugar content, was confirmed to be 50 Brix at 20°C.

If the barley extract powder is prepared through the manufacturing method of FIG. 2, the present invention prepares a curing solution for barley oysters according to an embodiment in step S4 of FIG. 1 including this.

The composition and content of the curing solution for barley oyster according to an embodiment of the present invention are as described above, and may be formulated as in Examples 1 and 2, but are not limited thereto. In order to evaluate for the commercialization of the final home snack barley gulbi described below, a curing solution was prepared in the composition quality and content ratio of Example 1.

If the curing solution for barley oysters has been prepared in step S4 of FIG. 1, the pre-treated Buse pretreated in S5 is immersed in the curing solution. Buse is treated so that all parts can be immersed in the salting solution so that it does not float on the salting solution.

Next, in step S6, fermentation and aging are performed in a state in which the bushing machine is immersed in a salting solution. It can be fermented and aged for 24 hours at a refrigeration temperature of 4 to 10° C., but is not limited thereto. However, since fermentation at a refrigerated temperature can prevent rancidity or deterioration of the buses, it is preferable to aged for 20 to 30 hours under refrigerated temperature conditions.

After that, the fermented and matured bushing machine is dried in the first drying step of S7. It may be firstly dried at 35 to 40° C. for 30 to 40 hours, and preferably at 35° C. for 36 hours.

Preferably, primary drying may be performed using a far-infrared electric dryer, but the present invention is not limited thereto.

In the first drying step, the internal oil begins to appear on the bubbling surface, starts to become desirable browning, and when the dry state is semi-dry, it is judged that the first drying step is good.

Then, in the second drying step of S8, the first dried washing machine is dried. Turn over the washing machine during the first drying and dry the opposite side. As a process of slowly drying for 10 to 15 days at a refrigeration temperature of 4 to 10°C, preferably, drying is performed at 10°C or less for 12 days. Since the secondary drying is a condition of refrigeration temperature, cold air drying can be performed in a low-temperature refrigerator or low-temperature warehouse set to 10℃ or less.

In the second drying step, more internal oil comes out on the bushing surface than in the first drying, browning begins in earnest, and the drying of the outer surface reaches a more complete state.

Then, in the step S9, the secondary dried washing machine is heated and steamed at 100 to 130° C. for 6 to 8 minutes. That is, in the step of steaming the dried pulverizer, put the dried pulverizer on a tray, boil water under the bowl, and use the steam that has passed through the tray to make the dried pulverizer 6 to 8 at a high temperature of 100°C or higher. It's a steaming process for minutes. The steaming form of the step S9 is not particularly limited, but it is preferable to steam it by fixing it with a toothpick or fixture so that the belly of the L-shaped incision is directed down the tray. When steamed in this form, the outer surface of the barley gulbi is properly dried and the inner surface is not completely dry, so that the chewy texture and flavor of the barley gulbi can be further enhanced.

After the heating and steaming step is completed, the washing machine is cooled and dried in step S10, then packaged, and shipped while frozen in step S11.

Hereinafter, using the barley oyster cost salting solution composition described in Example 1 above, a homemade barley gulbi according to an embodiment of the present invention as described above was directly prepared, and the prepared barley gulbi was used as a test group, and salted After that, quality and sensory characteristics were evaluated using barley oysters prepared in a traditional way and sold as a control, respectively.

Barley gulbi, which is a test group, was prepared under the following conditions in each manufacturing step of the barley gulbi, which is a specific home-cooked meal according to FIG. 1.

Raw material preparation stage (S1): Busejogi in Beopseongpo, Yeonggwang-gun, Jeollanam-do

Pre-treatment step (S2): Vice intestines removal and L-shaped incision

Curing step (S5): Using the composition and content of the curing solution according to Example 1

Fermentation and aging step (S6): Complete immersion at 10℃ for 24 hours

1st drying step (S7): 36 hours at 35℃, far-infrared electric dryer

Second drying step (S8): 12 days at 10℃, low temperature warehouse

Heating steaming step (S9): 7 minutes at 120℃

Packaging step after drying (S10): Drying at room temperature and packaging in a dedicated container

Frozen storage and shipment step (S11): Frozen storage below -18℃

On the other hand, barley gulbi prepared in the traditional way as a control group was also prepared by storing at a freezing temperature (-18 ℃ or less).

For analysis for the evaluation of physicochemical quality characteristics, barley gulbi of the test group and the control group are thawed at a low temperature or, if necessary, for a short time at room temperature, and after removing the head, tail, and fins of each sample, only the muscle part is taken and pulverized into a brown reagent bottle. Put it in, and store it in Deep Freezer, then take it out and use it before the experiment.

The analysis method for each evaluation category is as follows.

(1) Physicochemical quality evaluation

1) Salinity and pH

Salinity and pH were determined by referring to the AOAC (number) method and the Journal of the Korean Fisheries Science Society. A clear solution obtained by adding 10 times the amount of distilled water to the sample, stirring at 500 rpm for 10 minutes, and filtering the separated supernatant through centrifugation at 3000 rpm for 10 minutes was measured with a salinity meter and an automatic pH meter.

2) Fat extraction

Fat extraction is the extraction of oil and fat from a sample to measure the acid value and peroxide value. According to the method of Folch et al. (1957), 70 g was added to a mixed solution (chloroform: methanol = 2:1,v/v), homogenized for 3 to 5 minutes with a homogenizer, and then filtered using a filter paper (No. 1). After filtration, 300 mL of the mixed solution was added to the residue and filtered. All the obtained filtrates were combined, transferred to a separatory funnel, added a small amount of distilled water, and allowed to stand for 15 to 20 hours. Over time, the chloroform is separated and becomes a lower layer liquid. The chloroform layer was taken _{, dehydrated with Na 2} SO ₄ , filtered, and the filtrate was set to a constant temperature water bath at 40° C. and concentrated under reduced pressure to obtain a fat sample.

3) acid value

To measure the acid value, take 1 g of sample oil into a 250 mL Erlenmeyer flask in accordance with the Acid Value Test Method of Article 8.2.1.5.3.1 of the Food Code, add 100 mL of the mixed solution (ethanol: ether = 1:2,v/v), dissolve the oil, and then dissolve 1% phenolphthalein. 1~2 drops of the indicator were added and titrated with 0.1N KOH-ethanol solution. The end point is the time point that changes from purple to pale red, and should not change for 30 seconds (kim et al. 2015; Ministry of Food and Drug Safety 2017).

4) peroxide value

To measure the peroxide value, in accordance with the Food Code Article 8.2.1.5.3.5 Peroxide Value Test Method, take 1 g of sample holdings into a 250 ml Erlenmeyer flask, add 25 ml of a mixed solution (chloroform: acetic acid = 2:3, v/v) and dissolve the fat and oil, and then KI 1 mL of (saturated potassium iodide) solution was added and shaken for 1 minute. And after wrapping the Erlenmeyer flask with foil and reacting in the dark for 10 minutes, 30 mL of distilled water was added to terminate the reaction. Finally, 1 mL of 1% starch solution was added _{and titrated with 0.01N Na 2} S ₂ O ₃ to become colorless (kim et al. 2015; Ministry of Food and Drug Safety 2017).

(Calculation method) Peroxide value(meq/kg) = (Na ₂ S ₂ O Consumption-blank test) × Na ₂ S ₂ O ₃ titer × 10/sample amount

5) TBA

TBA value is measured by adding 10 mL of distilled water to 1 g of the sample, stirring (500 rpm, 6 minutes), and filtering the supernatant obtained by centrifugation (3500 rpm, 10 minutes) using a syringe, and then adding 9 mL of distilled water to 1 mL of the filtrate. I got a sample for it. 2mL of TBA reagent and 20uL of 0.2% BHT were sequentially added to 2ml of sample (vortexing each time reagent was added). The previous sample was heat-treated in boiling water (95° C., 15 minutes), left in an ice bath for 10 minutes to terminate the reaction, and centrifuged (230xg, 5 minutes). The supernatant obtained by centrifugation (230xg, 5 minutes) was put in a 96 well plate each 200uL, and the absorbance was measured at 532nm (Gwak HJ & EUN JB 2010). It is expressed as the amount of malonaldehyde (mg/kg) per kg of sample.

(Calculation method) Malonaldehyde (mg/kg) = (Sample absorbance value-blank test absorbance value) × 3 × 100/sample amount

6) Volatile Basic Nitrogen (VBN)

The measurement of volatile base nitrogen was carried out by referring to the AOAC method and the papers of Hae-Won Lee et al. (KFDA, 2002). Distilled water was added to 1 g of the sample, stirred (500 rpm, 10 minutes), centrifuged (3000 rpm, 10 minutes), and the resulting supernatant was filtered through a filter paper to obtain a sample. 1 mL of sample and 1 mL of saturated K ₂ CO _{3 and 1 mL of 0.01NH 2} SO ₄ were added to the outer chamber of the conway dish, and the lid of the conway dish was closed, and the outer chambers were mixed gently so that the outer chambers were mixed. After leaving to stand at 25° C. for 60 minutes, 1 to 2 drops of the brunswik indicator were added, followed by titration with 0.01N NaOH. However, when volatile basic nitrogen sampling was performed, the distilled water dilution factor was different for each fish, so it was diluted according to the fish.

(Calculation method) Volatile basic nitrogen (mg%) = 0.14 × {(Blank test titer-sample titer) × dilution factor × 0.01N NaOH titer × 100} / sample amount

7) Xmin nitrogen (EX-N)

To measure the nitrogen content of Xmin, 1g of the supernatant obtained after stirring (500rpm, 10 minutes) and centrifugation (3000rpm, 10 minutes) of 20% TCA (Trichloroacetic acid) 20 mL of sample 5g is precisely taken and used in the AOAC (number) method. According to this, it was carried out in the same manner as for the measurement of crude protein. However, unlike the method of measuring crude protein that proceeds when analyzing general components, the decomposition time was set at 420°C and 60 minutes.

(Calculation method) X min nitrogen content (%) = 1.4 × (Sample titer-blank test titer) × 0.1N HCl titer × 100 / sample amount

(2) texture measurement

The evaluation of the texture characteristics of the sample was performed using a texture analyzer. After cutting the sample to be measured into a certain size, measurement conditions were set in the Texture Analyzer system, and the texture of the sample was evaluated.

The concept and items for the texture of the sample are defined as follows.

Primary characteristic concept Hardness The force required for transformation → solid, hard. Adhesiveness It is equal to the amount of work required to overcome the force that the surface of the food adheres to the contact area, that is, the amount of force required to press it onto the palate with the tongue and then peel it off again with the tongue. Springiness The property that an object deformed by an external force returns to its original state when the external force is removed → plasticity, elasticity. Gumminess The power required to chew semi-solid food → Powder dough, rubber quality Chewiness The power required to chew → chewy, chewy.

(3) General ingredients

1) Moisture content

Moisture content was measured by the atmospheric pressure heating and drying method according to the AOAC (1990, 777-784) method. The heating temperature and time can be set differently depending on the type and nature of the food. The sample used here is fish, so it was dried at 105℃ for 3 hours under normal pressure. The analysis principle is a method of drying the sample under normal pressure at a temperature of 105℃ slightly higher than the boiling point of water, and reducing the amount as the moisture content. In this analysis, 2 g of sampled samples were taken and repeated three or more times to measure the moisture content.

2) Number of views

The analysis principle of the batch was conducted by direct conversation according to the standard analysis method of AOAC(). 1 g of a sample was accurately placed in a crucible, weighed, and incubated at 550° C. for 48 hours in an incinerator. After time, it was taken out and allowed to cool, and the weight was measured.

(Calculation method) Ash(%) = {Dried crucible&ash(g)-Dried crucible(g)} × 100/Sample

3) crude protein

The measurement of the crude protein content was performed using a protein analyzer according to the standard analysis method of AOAC (1995). Take 1 g of a sample precisely, put it in a decomposition tube, put a decomposition accelerator, and decompose at 400° C. for 10 hours. After the decomposition was completed, distillation and titration were performed. The amount of acid used in the titration was recorded and calculated.

(Calculation method) %N(Nitrogen) = 0.0014×corrected acid volume× F ×100/Sample

Crude protein (%) =% N × Protein factor

4) crude fat

Crude fat was measured by ether extraction (Soxlhlet extraction) according to the standard analysis method of AOAC (1995). 2 g of a sample was precisely taken on a cylindrical filter paper, placed in an extraction tube, and 150 ml of ether was placed in a water dispenser to receive the filtered sample, and the water and extraction tube were connected to the device. After standing at 50°C for 16 hours, it was concentrated using a vacuum concentrator → Dry oven at 130°C for 1 hour and then dried for 1 hour and weighed.

(Calculation method) Crude fat (%) = {(round bottom flask after drying and dried fat after concentration (g)-round bottom flask with initial constant weight (g)} × 100 / sample volume (g)

(4) Microbial test method

25 g of a sample taken using a sterilization device and 225 ml of 0.85% sterile physiological saline (Nacl) were added to a stomaker bag for microbial testing, and homogenized using a stomaker. When homogenization is over, dilute with 0.85% sterile physiological saline, 10 ⁰ is the undiluted sample and 10 ¹ is 1 g of sample with 9 ml of 0.85% sterile physiological saline. The sample prepared by diluting in this way was opened and 1 ml of the dried film medium was taken, sprayed from the center, and the film was closed with care not to enter air. Finally, it was incubated for 24 to 48 hours at 35°C.

(5) Evaluation of physicochemical quality characteristics of dyeing solution

The physicochemical quality characteristics of the dyeing solution were evaluated, and the samples were two types of the dyeing solution before immersing the buse and the dyeing solution after immersing the buse for 24 hours. The dyeing solution was evaluated for moisture content, color, salinity, pH, Xmin nitrogen, and volatile basic nitrogen. The evaluation method was carried out in the same manner as the physicochemical quality characteristics evaluation and moisture content measurement method described above. However, the chromaticity was measured by taking 2 ml of the dyeing solution using a color difference meter, putting it in a petri dish, and closing the lid.

(6) Sensory test and consumer preference test

The sensory test was conducted on a 5-point scale for 7-10 trained panelists. Acceptance test was conducted on the main consumers of barley gulbi, in their 30s and 60s. If there are two or more samples, rinse the mouth with water before the sensory test for the next sample and proceed.

The experiment was repeated three or more times for quality characteristics and sensory tests by the above method, and the significance verification was performed using SAS to verify a significant difference between each sample, and the results are as follows.

1. Results of general components of the test group

Samples Moisture content (%) Viewed (%) Crude protein (%) Crude fat (%) carbohydrate(%) Test group
(Invention) 47.13 3.08 33.79 15.79 0.21

Note 1) Carbohydrate = 100-Value of all general ingredients except carbohydrates

For this analysis, the result of requesting general component analysis to an accredited certification institution is published in the accredited certification test report in FIG. 4 (the test report of the food code test method of KOTITI Testing Institute, a national accredited testing agency).

2. Physicochemical property evaluation results of test group and control group

Samples Salinity (%) pH TBA (mg/kg) Volatile Basic Nitrogen (mg%) Ex min nitrogen (mg/100g) Acid value (mg KOH/g Oil) Peroxide value (meq/kg oil) Control 3.73±0.06 ^a 6.856±0.001 ^a 5.14±0.12 ^a 50.50±0.00 ^a 140±0.00 ^b 6.55±0.32 ^b 30.25±0.35 ^a Test group
(Invention) 3.77±0.06 ^a 6.855±0.002 ^a 3.55±0.35 ^a 13.68±0.00 ^b 150±0.00 ^a 8.60±0.32 ^a 12.10±0.14 ^b

Salinity was 3.73±0.06% in the control group and 3.77±0.06% in the test group, and there was no significant difference. In addition, the final salinity of barley gulbi for HMR in this analysis was 2.24% as a result obtained by requesting an analysis from an accredited certification body, which is published in the accredited certification test report of FIG. Food Code Test Report). Preferably, the salinity target value of the final product of the HMR barley gulbi of the present invention is appropriate between 2.0 and 4.0, but according to the test report of FIG. 5, it can be seen that it corresponds to an appropriate salinity because it is 2.24.

As a result of the evaluation of the physicochemical properties, there was no significant difference in pH as 6.856% in the control group and 6.855% in the test group.

TBA is 5.14±0.12 mg/kg in the control group and 3.55±0.35 mg/kg in the test group. The TBA value of the product was significantly low. It is believed that fatty acid plaques were suppressed due to the decrease in water activity due to the sea salt among the salted liquor raw materials and the antioxidant activity of citrus extract and barley extract powder from natural preservatives, as in the reason for the fermentation stage of the salting fermentation. Accordingly, it is possible to provide a barley gulbi product for home convenience meal (HMR) with a reduced fatty acid plaque than a commercial barley gulbi product of a conventional method through an embodiment of the present invention.

Volatile Basic Nitrogen (VBN) is a method for determining the freshness of fish and shellfish, and it is possible to know the amount of volatile nitrogen produced, the amount of volatile nitrogen, and the food edible limit by quantifying volatile nitrogen, which is an indicator of when food spoils. Therefore, fish meat is degraded over time after post stiffness, and basic substances such as ammonia, TMA (Trimethylamine), and DMA (dimethylamine) are produced, resulting in a decrease in freshness and, on the contrary, the content of volatile basic nitrogen (VBN) increases. In the analysis, the method of measuring volatile base nitrogen was used to determine the freshness of the final product. The control group was 50.50±0.00 mg% and the test group was 13.68±0.00 mg%. The volatile base nitrogen value of the test group was significantly lower than that of the control group. This is thought to be able to inhibit protein decay by preventing the deterioration of fish meat due to the low pH of the lactobacillus and the metabolism of lactobacilli. Therefore, through an embodiment of the present invention, it is possible to provide a barley gulbi product for HMR having improved quality than a commercial barley gulbi product of the conventional method.

Xmin nitrogen was 140±0.00% in the control group and 150±0.00% in the test group. X-minute refers to the remaining free amino acids, various low-molecular nitrogen compounds, organic acids, and low-molecular carbon excluding proteins, nitrogen, and pigments, and X-minute nitrogen measures the content of taste components contained in fish. Accordingly, it was found that the content of the taste component of the barley gulbi product for home convenience meal (HMR) developed through the present invention was higher than that of the barley gulbi product of the conventional method. Therefore, through the embodiment of the present invention, it is possible to provide a barley gulbi product for home convenience meal (HMR) with improved taste than a commercial barley gulbi product of the conventional method.

The acid value is an experiment to find out the number of mg of potassium hydroxide (KOH) required to neutralize free fatty acids that are not bound as glyceride in 1 g of lipid. The HMR barley oyster product according to the present invention was significantly higher than the conventional barley oyster product, but there was no significant difference.

Peroxide is a substance produced in the process of oxidative deterioration of fats and oils, and refers to hydroperoxide, cyclized peroxide, these polymers, and hydrogen peroxide. In particular, it refers to hydroperoxide. The peroxide value, which measures the content of this peroxide, is an experiment that measures the number of milli-equivalents (meq) of iodine released from potassium iodide (KI) by 1 kg of oil. As a result of this analysis, the control group was 30.25±0.35 meq/kg oil, and the test group was 12.10±0.14 meq/kg oil. It can be seen that this is even lower. Therefore, it can be said that the homemade barley gulbi prepared by the manufacturing method according to the present invention has a lower content of peroxide generated by fatty acid plaques than existing products, that is, has excellent quality capable of delaying fat rancidity.

On the other hand, according to the microbiological certification certification test report of barley gulbi prepared according to an embodiment of the present invention posted in FIG. 6, all of the results of the certification certification were judged suitable, so it can be seen that the product is microbiologically safe and suitable. It can be seen that there was no microbial contamination of the sample during the manufacturing process, and that the sterilization treatment was properly performed.

3. Sensory test results of test group and control group

Samples color flavor smell Texture Comprehensive preference map Control 4.17±0.75 ^a 4.00±0.63 ^a 3.67±0.82 ^a 3.71±0.52 ^b 3.67±0.52 ^b Test group (invention) 4.50±0.55 ^a 4.17±0.41 ^a 3.67±0.82 ^a 4.50±0.55 ^a 4.33±0.52 ^a

The above table is the sensory test results of the control group and the test group. Compared to the existing product, the color, taste, and smell of the barley gulbi product according to the present invention were not significantly different, but the texture and overall acceptability were prepared by the conventional method. It can be seen that it is significantly higher than the barley oyster ratio of the control group. That is, the overall acceptability of the final barley gulbi product prepared by the method of the present invention was 4.33, indicating superior palatability than the barley gulbi product of the conventional method.

4. Results of consumer preference survey of test group and control group

Samples Appearance (color) Overall flavor Overall texture Overall preference Control 7.68±1.07 ^a 7.53±1.02 ^a 7.41±0.99 ^b 7.41±1.18 ^b Test group (invention) 8.15±0.96 ^a 7.32±1.20 ^a 7.94±0.85 ^a 8.06±0.85 ^a

The table above is the result of a preference test of products in the control group and the test group targeting 32 consumers in their 30s to 60s. Compared to the control group, the appearance and overall flavor of the test group products manufactured by the method of the present invention were not significantly different, but the overall texture and overall acceptability were significantly higher. Therefore, it was found that the texture and preference of barley gulbi prepared through the salting solution according to the present invention and the manufacturing method using the same was improved compared to the conventional product, and the overall acceptability of the final product was 8.06, indicating that it was quite high. have.

The above description of the present invention is for illustrative purposes only, and those of ordinary skill in the art to which the present invention pertains will be able to understand that other specific forms can be easily modified without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative and non-limiting in all respects. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as being distributed may also be implemented in a combined form.

The terms used in the present invention are used only to describe specific embodiments, and are not intended to limit the present invention. In the present invention, terms such as "comprise" or "have" are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, but one or more other features. It is to be understood that the presence or addition of elements or numbers, steps, actions, components, parts, or combinations thereof does not preclude in advance.

The scope of the present invention is indicated by the claims to be described later rather than the detailed description, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be construed as being included in the scope of the present invention. do.

Claims (15)

Relative to the total amount of dyeing solution,
0.08 to 2% by weight of barley extract powder,
0.01 to 0.02% by weight of green tea powder,
2 to 4% by weight of salt having a salinity of 70% or more,
3 to 5% by weight of soju with an alcohol content of 15 to 25%,
0.5 to 1% by weight of Monosodium glutamate,
0.01 to 0.06% by weight of a natural preservative comprising any one or more of citrus extraction, lactic acid, citric acid, and vitamin C,
Lactobacillus genus (屬) lactic acid bacteria infusion 3 to 5% by weight, and
A salting solution composition for barley oysters containing the balance of drinking water. The method of claim 1,
The curing solution is a curing solution composition for barley oysters, characterized in that it further comprises 1 to 2% by weight of a mixed preparation containing amino acids and vitamins. The method of claim 1,
The curing solution is a curing solution composition for barley oysters, characterized in that it further comprises 0.001 to 0.01% by weight of water-soluble curcumin. The method of claim 1,
The curing solution is a curing solution composition for barley oysters, characterized in that it contains 1 to 2% by weight of a mixed preparation containing amino acids and vitamins in place of soju having an alcohol content of 15 to 25%. The method of claim 1,
The curing solution is a curing solution composition for barley oysters, characterized in that it contains 0.001 to 0.01% by weight of water-soluble curcumin by replacing the Monosodium glutamate. The method of claim 1,
The curing solution is a barley oyster cost curing solution composition, characterized in that it further comprises 0.01 to 0.02% by weight of the grapefruit seed extract. The method of claim 1,
The Lactobacillus genus (屬) lactic acid bacteria infusion is a barley oyster cost salt solution composition, characterized in that it contains Lactobacillus reuterii and / or Lactobacillus daracasei. The method of claim 1,
The barley extract powder is a powder obtained by drying and pulverizing a mixture of roasted barley concentrate and dextrin, and has a sugar content of 50 Brix or more. Pre-treating the washing machine;
Fermenting and aging the bushing machine by immersing it in a salting solution;
First drying the fermented aged bushing at 35 to 40° C. for 30 to 40 hours;
Secondary drying the first dried bushing machine at 4 to 10° C. for 10 to 15 days;
Heating and steaming the second dried bushing machine at 100 to 130° C. for 6 to 8 minutes; And
A method for producing a barley gulbi, comprising the step of cooling and drying the heat-steamed steaming machine and then packing and freeze storage. The method of claim 9,
The curing solution is, based on the total amount of the curing solution, barley extract powder of 0.08 to 2% by weight, green tea powder of 0.01 to 0.02% by weight, salt of 70% or more, 2 to 4% by weight, alcohol content of soju 3 to 5 Weight%, Monosodium glutamate 0.5 to 1% by weight, citrus extract, lactic acid, citric acid, and natural preservatives containing at least one of vitamin C 0.01 to 0.06% by weight, Lactobacillus genus lactic acid bacteria infusion 3 to A method for producing barley gulbi, characterized in that it comprises 5% by weight and the balance of drinking water. The method of claim 10,
The barley extract powder includes washing and dehydrating barley raw materials and roasting at high temperature, fermenting and extracting the roasted barley, and concentrating by filtration, mixing and drying dextrin in the concentrated barley extract, the dried A method for producing barley gulbi, characterized in that it is produced through the step of pulverizing the mixture. The method of claim 11,
The roasted barley is extracted at a temperature of 100 to 120°C, a pressure of 1.0 to 1.2 kgf/cm ² , and a time of 6 to 12 hours and concentrated to a sugar content of 50 Brix or more. The method of claim 9,
In the pretreatment step of the washing machine, the washing machine is prepared by dividing the center of the stomach after removing the intestines and cutting between the head and the body so that the head is located on one side of the split sides. . The method of claim 9,
The step of fermenting and aging the busejogi is a method for producing barley gulbi, characterized in that for 24 hours at 4 to 10°C. The method of claim 9,
The first drying is performed using a far-infrared electric dryer, and the second drying is performed by cold air drying in a low-temperature refrigerator or a low-temperature warehouse.

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