KR20220078211A - Manufacture of semi-dried redlip mullet using Dendropanax morbifera - Google Patents

Abstract

Raw material preparation and pretreatment step (A) of preparing mullet as a raw material and processing it into an appropriate form for food; A washing step (b) of washing the raw mullet that has undergone the step (a) under running water and immersing it in fresh water sterilized for 30 to 60 minutes; Prepare hwangchil, separate the stems and leaves, wash the separated stems and leaves in clean water, remove the water, put it in a distillation extractor, and distill the hwangchil stem and leaf for 4 hours at 100° C. (all); After mixing the distilled hwangchil extract prepared in step (c) with water, and dissolving salt to prepare a brine solution so that the concentration becomes 3%, the raw material of mullet that has undergone step (b) is added to the brine solution for 2 hours. dipping step (d) of immersion; By providing a semi-dried Hwangchil mullet semi-dry tablet and a method for producing the same, which are dehydrated for 15 minutes so that the brine of the mullet raw material that has gone through the step (D) is drained, and then dried indoors and dried in a room (E), lipid rancidity and It is excellent in controlling microorganisms, has a high consumer preference, and has the effect of being able to salt at low salt.

Description

Manufacturing method of semi-dried redlip mullet containing Hwangchil {Manufacture of semi-dried redlip mullet using Dendropanax morbifera}

The present invention relates to a method for producing semi-dried mullet containing hwangchil, which is excellent in controlling lipid rancidity and microorganisms, has high consumer preference, and can be salted at low salt, thereby increasing added value.

Hwangchil ( Dendropanax morbifera ) is a temperate evergreen tree belonging to the Araliaceae family, and inhabits only in Korea, and is known to inhabit the coastal and island regions at an elevation of 100-700 m above sea level at the foot of mountains and in forests. The leaves are alternate, ovate or oval, and the stem reaches 15m in height, and the young branches are green. When the bark is damaged, a yellow sap comes out, which is called Hwangchil.

It is poisonous and is known as a medicinal plant with excellent pharmacological effects such as anticancer effect. According to a study on the effect of the addition of Hwangchil fermented solution on the quality of cabbage kimchi during ripening, the initial microorganisms showed low growth activity when Hwangchil fermented solution was added, but showed a tendency to decrease again after high activity during the ripening period. This was found to be prolonged, and the fermentation time of kimchi with Hwangchil fermented solution was delayed compared to cabbage kimchi, and the ripening period was extended, and the overall quality was improved.

On the other hand, salted fish products manufactured by conventional methods are usually carried out at a salting solution concentration of 10%. However, if the salt concentration is high, the growth of salt-resistant lactic acid bacteria and yeast required for maturation is inhibited, so it is difficult to form a mild flavor, and the texture of dry products may deteriorate.

Especially in the case of trout, which is a large fish, it is difficult to produce low-saltized dry products because the penetration of salt is slow and the amount of salt must be increased to prevent spoilage at the initial stage of salting. Semi-dried products have a relatively higher moisture content than dry products, so they have a flexible and unique texture, which can satisfy palatability.

Accordingly, in the present invention, it is an object of the present invention to provide a semi-dried Hwangchil mullet semi-dried mullet and a method for manufacturing the same, which can check and improve harmful factors that may occur during production in a semi-dry aquatic product production facility.

Domestic Patent No. 10-1877357 discloses that after immersing fish in a mixture of Hwangchil extract, onion extract, and ginger extract for 5 minutes, coarse salt is added to the secondary extract of the mixture of Hwangchil extract, onion extract, and ginger extract. After immersing the fish, salt baked at 300 to 400 ° C for 4 to 5 hours in a kiln is applied to the surface of the fish to pickle the fish. Hwangchil extract, a mixture of onion extract and ginger extract, and a mixture of hwangchil and onion to have the effect of hwangchil, onion and ginger, and to have the natural sweet taste of fish by increasing the sweet taste and disappearing. Disclosed is a method for manufacturing pickled fish using grilled salt impregnated with ginger. Korean Patent Registration No. 10-1559543 discloses a method for producing purpura fish that can reduce fishy smell and rancidity of fish while at the same time strengthening nutrients by infiltrating hwangchil tree extract into fish. Korean Patent No. 10-1784323 discloses that it is possible to effectively suppress unpleasant odors and flavors that may be generated during the manufacturing and distribution process of purpura fish without adding excessive salt, thereby improving the flavor of purpura fish and improving blood circulation ( Disclosed is a method for manufacturing fish purpura containing hwangchil that can enhance the marketability of fish purpura by giving it a health promoting effect unique to hwangchil such as improvement and immunity improvement, and a fish purpura manufactured using the same. Domestic Registration Patent No. 10-1162699 discloses a raw material preparation step of preparing raw materials for Hwangchil extract exclusively for cooking by pruning hwangchil tree adult wood, and cooking using the raw materials so that it can be used as a seasoning by adding it during cooking. Hwangchil extract only for cooking extracting step of preparing a liquid Hwangchil extract for cooking, a container storage step of putting the exclusive Hwangchil extract for cooking in a container, and Hwangchil extract cooking ingredients input step of adjusting the input amount of the exclusive Hwangchil extract for cooking for each dish A method of extracting Hwangchil tree extract including the cooking step of cooking ingredients containing Hwangchil extract, which is cooked by a general cooking method for each dish while adding cooking additives other than scallops, chives, and lacquer, and a cooking method using the extract is starting

In the present invention, the semi-dried product has a relatively higher water content than the dry product, so that the tissue is flexible and has a unique texture to satisfy palatability. We aim to provide semi-dried Hwangchil mullet semi-dry and a method for manufacturing the same, which is excellent in controlling bacteria and microorganisms, has high consumer preference, and can be salted at low salt to increase added value.

In order to achieve the above object, the method for manufacturing hwangchil mullet semi-dry according to an embodiment of the present invention includes: a raw material preparation and pretreatment step (A) of preparing mullet as a raw material and processing it into an appropriate form for food; A washing step (b) of washing the raw mullet that has undergone the step (a) under running water and immersing it in fresh water sterilized for 30 to 60 minutes; Prepare hwangchil, separate the stems and leaves of hwangchil, wash the separated stems and leaves in clean water, remove the water, put it in a distillation extractor, and distill and extract hwangchil at 100°C for 4 hours. (all); After mixing the distilled hwangchil extract water prepared in step (c) and water, and dissolving salt to prepare a salting solution so that the concentration becomes 3%, the raw material of mullet that has undergone step (b) is added to the salting solution for 2 hours dipping step (d) during immersion; It may consist of a dehydration and drying step (E) of dehydrating for 15 minutes so that the brine of the mullet raw material that has undergone the step (D) is removed, and then drying it indoors. According to another embodiment of the present invention, it is possible to provide a semi-dried hwangchil mullet prepared according to the above method.

The present invention has the effect of being excellent in lipid rancidity and microbial control, high consumer preference, and salting at low salt.

Figure 1 shows a schematic diagram of a method for manufacturing hwangchil mullet semi-dry tablet of the present invention.
2 shows the results of the change in the number of bacteria and the change in the coliform group according to Experimental Example 1.
3 shows the detection result of enteritis vibrio according to Experimental Example 1.
4 shows the Staphylococcus aureus content according to Experimental Example 1.
5 shows the quality characteristic results according to Experimental Example 1.
6 shows an experimental sample in a sensory test according to Experimental Example 2.
7 shows the process of the sensory test according to Experimental Example 2.
8 shows a sensory test paper performed according to Experimental Example 2.
9 shows a preference test result according to Experimental Example 2.
10 shows the test results for each attribute according to Experimental Example 2.
11 shows a graph of the degree of each characteristic among the sensory test results of three types of cooked semi-dried mullet conducted for 20 women in their 40s to 50s according to Experimental Example 2.

Hereinafter, it will be described in detail with reference to the drawings related to the semi-dried hwangchil mullet of the present invention and its manufacturing method as follows.

Figure 1 shows a schematic diagram of a method for manufacturing hwangchil mullet semi-dry tablet of the present invention. Hwangchil mullet semi-dry manufacturing method of the present invention includes a raw material preparation and pre-treatment step (A) of preparing mullet as a raw material and processing it into an appropriate form for food; A washing step (b) of washing the raw mullet that has undergone the step (a) under running water and immersing it in fresh water sterilized for 30 to 60 minutes; Prepare hwangchil, separate the stems and leaves, wash the separated stems and leaves in clean water, remove the water, put it in a distillation extractor, and distill the hwangchil stem and leaf for 4 hours at 100° C. (all); After mixing the distilled hwangchil extract prepared in step (c) with water, and dissolving salt to prepare a brine solution so that the concentration becomes 3%, the raw material of mullet that has undergone step (b) is added to the brine solution for 2 hours. dipping step (d) of immersion; After dehydration for 15 minutes so that the brine of the mullet raw material that has been passed through step (D) comes out, it may consist of a dehydration and drying step (E) of drying indoors.

(A) Raw material preparation and pretreatment steps

The raw material preparation and pretreatment step (A) of the present invention may include a pretreatment step of preparing mullet as a raw material and processing it into a form suitable for food. The mullet used as the raw material of the raw material preparation step of the present invention may be live fish or frozen fish. Live fish is carried out in the next step, and when used as frozen fish, rapid freezing at -50°C can suppress deterioration in quality. In the case of frozen fish, use after thawing. In the case of frozen mullet, thaw in the refrigerator for 24 hours the day before the pretreatment step.

The gray mullet referred to in the present invention is a marine fish belonging to the mullet family, which has a round body, a rather flat head but a flat back side, a dorsal fin separated into two, and a pectoral fin relatively It may include small, centrally located ones.

The pretreatment step of the present invention includes a surface trimming step of removing the scales, chest, and dorsal fins of the prepared mullet raw material with working scissors and removing 80% of the tail fin. The mullet raw material that has completed the surface treatment step is subjected to a step of removing scales using a scale remover. At this time, using a scale removal knife, remove the scales on the belly that were not removed with the scale remover, and separate the fish eggs if there are them. Put the mullet raw material that has been removed from scales into the splitting machine.

The raw material for mullet from the halbok machine is divided into equal parts by the kneading method, the intestines are removed, and the impurities and remaining fat from the gills are removed. At this time, since the flesh around the bone is thick, it is preferable to cut it diagonally so that it can dry well. The removal of the intestine is to prevent decay from occurring in the salting step to be described later.

(B) Washing step

In the washing step (b) of the present invention, the raw material of mullet that has undergone the step (a) is washed in running water and immersed in clean fresh water sterilized for 30 to 60 minutes. As a result, the residues remaining in the fish body after the de-blooding and pre-treatment of the raw mullet can be removed.

(C) Hwangchil distilled water production step

Hwangchil distilled water according to the present invention means obtained by distillation extraction from the stems and leaves of hwangchil. Hwangchil steam distillation extract manufacturing step (c) of the present invention prepares hwangchil, separates hwangchil stems and leaves, and removes water after washing the separated stems and leaves in clean water. Thereafter, hwangchil stems and leaves are put into a distillation extractor to prepare steam distillation extract of hwangchil. The distillation extraction may be carried out at 100 ~ 120 ℃ for 4 hours.

After washing the separated hwangchil stem and leaf part according to an embodiment of the present invention with clean water, it is dried to remove water. Dried hwangchil stems and leaves may be subjected to a pre-treatment process to manufacture powder.

The pre-treated hwangchil and distilled water can be poured and put into the water heater to undergo the boiling process. Soak hwangchil for about 60 minutes and then heat at 105℃ for 120 minutes to separate the residue. The hwangchil hot water solution that has undergone the above process is put into a distillation extractor, and the distillate is recovered in 30 to 40% of the total weight by distillation extraction for 4 hours while heating at 100 to 120°C.

At this time, it is appropriate to add 10 to 30 times the water to the distillation extractor based on the weight of hwangchil. In the steam distillation extraction method, the liquefaction phenomenon occurs as the volatile components evaporate through the cooling tube by bursting the cell membrane of the plant, and the distillate of two layers, the essential oil layer and the hydrosol layer, can be extracted.

The components of Hwangchil are 667% of non-volatile components, 108% of aromatic components, 81% of moisture, and 144% of solids, which are paint components that form a golden coating. The representative fragrance components for the fragrance water of Hwangchil produced after distillation extraction mainly consist of β-cubebene, γ-selinene, and δ-cadinene of sesquiterpenes. As an effect of the extracted component oil layer of hwangchil, it affects to maintain high water activity, which will be described later of the present invention, and the hydrosol layer has the effect of having the flavor of hwangchil in the manufactured processed product.

(D) Salting step

The salting step (d) of the present invention mixes the distilled hwangchil extract prepared in step (c) with water and dissolves salt to prepare a salting solution so that the concentration becomes 3%, and then passes through the step (b). and dipping the raw material in the brine solution for 2 hours. The term "watering method" as used in the present invention refers to a method of salting food by immersing it in saline of a certain concentration. When the mullet raw material is immersed in the salting solution, the salting solution is added so that the fish body is completely submerged. The salt may preferably be sea salt.

(E) Dehydration and drying step

The dehydration and drying step (E) of the present invention includes dehydration for 15 minutes so that the brine of the raw mullet raw material that has undergone the step (D) is drained, and then drying it indoors.

The drying step may be carried out by cold air drying or low-temperature vacuum drying. It is appropriate to carry out indoor cold air drying conditions at a temperature of 20°C and humidity of 30% for 36 hours. The low-temperature vacuum preconditioning may be performed at a temperature of 60° C. for 18 hours.

Experimental Example 1. Analysis of microbiological characteristics and quality characteristics according to the salting method and the drying method

In Experimental Example 1 of the present invention, semi-dried mullet was prepared by different salting and drying methods. Table 1 below shows experimental samples according to Experimental Example 1. Experimental samples were salted in 3% salinity brine and then dried in cold air (hereinafter referred to as water cold air), salted in 3% salinity and then dried in low temperature vacuum (hereinafter referred to as water vacuum), after salinization in 3% salinity Hwangchil distilled water according to the present invention Cold wind drying (hereinafter referred to as Hwangchil cold wind) group, it may include a low-temperature vacuum drying (hereinafter referred to as Hwangchil vacuum) group after salting in 3% Hwangchil distilled extract according to the present invention.

Experimental group according to Experimental Example 1 condition name salt solution Salt concentration (%) Salting time (h) Drying method Drying time (h) water cooling water 3% 2 cold air drying 36 water vacuum water 3% 2 Low temperature vacuum drying 18 Hwangchil cold wind Hwangchil 3% 2 cold air drying 36 Hwangchil Vacuum Hwangchil 3% 2 Low temperature vacuum drying 18

Microbial characterization of the semi-dry product prepared according to Experimental Example 1 of the present invention was conducted to confirm the bacterial propagation that may occur during raw materials and salting. The number of viable cells, coliform and E. coli, enteritis vibrio, and Staphylococcus aureus were analyzed as a microbial experiment, and the method is as follows.

The number of bacteria and coliform group were analyzed according to the self-quality inspection standard. The number of bacteria is n=5 (the number of samples to be tested), c=1 (maximum number of samples: means that one sample exceeds the standard value among 5 is a pass), m=100 (acceptance limit for microorganisms: includes fungi per sample) Therefore, it was analyzed based on the criteria of 100 or less microorganisms to pass), M=1000 (the maximum allowable limit for microorganisms, the acceptable standard value is 100, but it means that the test was carried out with 1000), and the coliform group was n=5, c=1, m=0 and M=10 were treated as criteria.

For the test solution for measuring the number of bacteria, put 10 g of the sample in a sterile pack (3MTM Sample Bag), add 0.85% sterile physiological saline that is 9 times (v/w) of the sample, homogenize it with Stomacher for 2 minutes, and then dilute the sample solution stepwise. prepared. After the pretreated samples were incubated in 3M dry film medium (3MTM Petrifilm AC, USA) (35±1℃, 48 hours), the number of red colonies generated was counted, and then the average number of colonies was multiplied by the dilution factor. It was expressed as colony forming unit (CFU) per 1 g of sample, and the minimum count limit for detection was 10 ¹ CFU ·g ^-1 .

For the test solution for the measurement of coliform group and E. coli, put 10 g of the sample in a sterile pack (3MTM Sample Bag), add 0.85% sterile physiological saline that is 9 times (v/w) of the sample, homogenize it with Stomacher for 2 minutes, and then apply the sample solution step by step was prepared by dilution. After culturing the pre-treated sample in 3M dry film medium (3MTM Petrifilm EC, USA) (35±1℃, 24 hours), E. coli group was the number of colonies that formed bubbles among the red colonies, and Escherichia coli was the surrounding green colony. After counting the number of colonies that formed bubbles, it was calculated by multiplying the average number of colonies by the dilution factor. It was expressed as colony forming unit (CFU) per 1 g of sample, and the minimum count limit for detection was 10 ¹ CFU ·g ^-1 .

Table 2 below shows the results of the number of bacteria according to the drying method, and FIG. 2 shows the results of the change in the number of bacteria and the change in the coliform group. The initial total number of bacteria was 5.60 log CFU ·g ^-1 in the water cold wind group, 6.98 log CFU ·g ^-1 in the water vacuum group, 5.22 log CFU ·g ^-1 in the Hwangchil cold wind group and 7.32 log CFU ^· g ^-1 in the Hwangchil vacuum group. In the case of Hwangchil cold wind treatment group, 5.22 log CFU ·g ^{- 1} showed the lowest total number of bacteria. When both the water treatment and the hwangchil treatment group were treated with cold air compared to the vacuum treatment, it is considered that the cold wind treatment with hwangchil is the most effective in controlling microorganisms, given that the total number of bacteria is low.

Bacteria count result log CFU g ^-1 0 day water cold wind 5.60±0.32 ^b water vacuum 6.98±0.20 ^a Hwangchil cold wind 5.22±0.17 ^b Hwangchil vacuum 7.32±0.21 ^a

Table 3 below shows the result values of the coliform group, and Table 4 shows the result values of the number of Escherichia coli. As a result of analyzing the coliform group, water cold air group 4.95 log CFU g ^-1 , water vacuum group 6.44 log CFU g ^-1 , Hwangchil cold wind group 4.54 log CFU g ^-1 and Hwangchil vacuum group 6.43 log CFU g ^-1 was measured, and showed a high number of coliforms in the water vacuum group and the Hwangchil vacuum group. However, Escherichia coli was not detected in all the semi-dry mullet dishes.

coliform group results log CFU g ^-1 Coliform group water cold wind 4.95±0.23 ^b water vacuum 6.44±0.28 ^a Hwangchil cold wind 4.54±0.32 ^b Hwangchil vacuum 6.43±0.18 ^a

E. coli count result log CFU g ^-1 dilution factor 10 ^-2 10 ^-3 water cold wind ND ND water vacuum ND ND Hwangchil cold wind ND ND Hwangchil vacuum ND ND

For the test solution for measuring enteritis vibrio, put 10 g of the sample in a sterile pack (3MTM Sample Bag), add 0.85% sterile physiological saline that is 9 times (v/w) of the sample, and homogenize with a Stomacher for 2 minutes, and then the sample solution is processed step by step It was prepared by dilution. Each step of dilution was smeared on TCBS agar medium by 0.3mL, 0.4mL, and 0.3mL so that the total inoculum was 1mL, and then cultured at 35~37℃ for 24 hours. After incubation, non-degradable colonies of blue-green color were counted.

Table 5 and Figure 3 below are enteritis Vibrio ( Vibrio ) parahaemolyticus ) shows the detection result value. Enteritis vibrio is a pathogenic microorganism that causes major food poisoning in summer and refers to bacteria that infect fish and shellfish. In this experimental example, enteritis vibrio was not detected in the samples in all the dried mullet groups.

Enteritis vibrio detection result log CFU g ^-1 dilution factor 10 ^-One 10 ^-2 10 ^-3 water cold wind ND ND ND water vacuum ND ND ND Hwangchil cold wind ND ND ND Hwangchil vacuum ND ND ND

For the test solution for Staphylococcus aureus measurement, put 10g of the sample in a sterile pack (3MTM Sample Bag), add 0.85% sterile physiological saline that is 9 times (v/w) of the sample, homogenize it with Stomacher for 2 minutes, and then dilute the sample solution stepwise. prepared.

Inoculate 1 mL of the test solution on 3M film, incubate at 35°C for 24 hours, and check whether red-purple colonies are formed. Depending on the test material, black and green-type colonies other than red-purple may appear. In the case of black colonies, confirmed staphylococcus may be present, so STX disk was inserted and cultured for 1 to 3 hours to check whether pink zone was formed.

Table 6 and Figure 4 below show the Staphylococcus aureus content. Staphylococcus aureus is a food poisoning bacterium that is highly likely to be contaminated with foods rich in protein and carbohydrates. It causes the most food poisoning after salmonella and enteritis vibrio, and is widely distributed in nature (human and animal skin, nasopharyngeal mucosa, air, soil). etc.) and cause suppurative inflammation such as infection, necrosis, and abscess in humans. In this study, it was found that no Staphylococcus aureus was detected in the samples in all dried mullet groups.

Staphylococcus aureus content log CFU · g ^-One Dilution Factor 10 ^-2 10 ^-3 10 ^-4 water cold wind ND ND ND water vacuum ND ND ND Hwangchil cold wind ND ND ND Hwangchil vacuum ND ND ND

For food safety of the semi-dry product prepared according to Experimental Example 1 of the present invention, salinity, water activity, peroxide value, acid value, and TBARS values were measured for the dried mullet samples to confirm the quality characteristics of the dried mullet.

Salinity was measured with a salinity meter (PAL-ES2) after adding 5 times (w/v) distilled water to the sample. Water activity was measured using a water activity meter (Aquaspector AQS-31, NAGY, Germany).

5 shows the quality characteristics results. The salinity of the water cold air group showed the highest tendency with 1.07%, but there was no significant difference between the groups.

Water activity refers to the solubility of water or moisture, and is one of the environmental conditions that affect the growth of microorganisms. The minimum water activity is required for the growth of microorganisms, and it is known that bacteria 0.91, mold 0.80, yeast 0.60 or higher. In this study, water activity, which is the minimum condition for bacteria to grow, was above 0.91 in this study, showing a rather high water activity value, and the group treated with Hwangchil showed higher water activity than the group treated with water.

Sample oil for analysis of peroxide value and acid value was extracted by Bligh and Dyer's method using chlorifirm-methanol as a 2:1 (v/v) mixture as an extraction solvent. According to the AOCS method, take 0.5-1.0 g of sample oil extracted from an Erlenmeyer flask according to the AOCS method, add 30 mL of a 1:1 (v/v) solution of acetic acid-chloroform, and then add 1 mL of saturated KI solution and nitrogen gas. After substitution, the mixture was shaken vigorously and titrated with a 0.01N Na ₂ S ₂ O ₃ solution using a 1% starch solution as an indicator, and calculated by the following formula.

Peroxide value (meq/kg) = ((A-B)×F/weight of sample )×10

A: 0.01N Na ₂ S ₂ O ₃ titration volume for this experiment (mL)

B: 0.01N Na ₂ S ₂ O ₃ titration volume for blank experiment (mL)

F: 0.01N Na ₂ S ₂ O ₃ Titer

Table 7 below shows the results of the peroxide value. Peroxide value (POV) was measured to evaluate lipid stability. Different peroxide values were shown according to the manufacturing process of dried mullet. Compared to the dry manufacturing method by vacuum treatment, the dry manufacturing method by cold air treatment showed a significantly lower peroxide value, and in particular, the Hwangchil cold wind group showed the lowest peroxide value.

Peroxide value result Peroxide value (meq/kg) water cold wind 8.32±0.36 ^bc water vacuum 8.69±0.40 ^b Hwangchil cold wind 8.00±0.29 ^c Hwangchil Vacuum 10.11±0.19 ^a

To determine the acid value, take 5 g of sample oil extracted from an Erlenmeyer flask according to the AOCS method, add 40 mL of a 2:1 (v/v) solution of ether-ethanol, add 2 to 3 drops of 1% phenolphthalein indicator, and ensure that the sample oil is completely Shake until dissolved, titrate with 0.1N KOH ethanol solution, and calculate by the following formula.

Acid value (mg/g) = (5.611×(A-B)×F)/weight of sample

A: 0.1N KOH titration volume for this experiment (mL)

B: 0.1N KOH titration volume for blank experiment (mL)

F: 0.1N KOH titer

Table 8 below shows the resultant acid value. Acid value is one of the lipid oxidation measurement methods in which free fatty acids produced by hydrolysis of lipids or secondary decomposition of hydroperoxide are titrated with alkali as a measure of lipid oxidation. As shown in FIG. 5 and Table 8 below, similar to the peroxide value, the acid value of the Hwangchil vacuum group was the highest (1.18 mg/g), and the lowest acid value was confirmed in the Hwangchil cold wind group (0.83 mg/g). could On the other hand, there was no significant difference between the water cold wind, water vacuum and hwangchil cold wind groups.

acid value result Acid value (mg/g) water cold wind 0.86±0.07 ^b water vacuum 0.87±0.04 ^b Hwangchil cold wind 0.83±0.05 ^b Hwangchil Vacuum 1.18±0.04 ^a

Thiobarbituric acid reactive substances (TBARS) according to Experimental Example 1 of the present invention were obtained by adding 50 mL of 20% TCA (trichloroacetic acid, in 2M phosphate) reagent to 20 g of a sample according to the method of Witte et al. (1970) and using a homogenizer at 14,000 rpm for 2 After homogenizing for minutes, distilled water was added to the homogenate in a certain amount, stirred, filtered with filter paper, and distilled water was added so that the total amount became 100 mL.

Take 5 mL of the filtrate, add 5 mL of 2-thiobarbituric acid reagent (0.005 M in water) to a test tube, mix, and react in the dark at room temperature for 15 hours. .

Table 9 below shows the TBARS results. Turner et al. (1954) considered edible vouchers up to a TBARS value of 0.46 mg MA/kg or less, and completely decomposed when the TBARS value was 1.2 mg MA/kg or more, and Brewer et al. Condition, 4.0mg MA / kg or more was evaluated as complete rancidity. As a result of analyzing the TBARS value of dried mullet with different preparation methods in this experiment, it was found that the Hwangchil cold wind group had the lowest significantly with 0.34 mg MA/kg (Fig. 5 and Table 3). On the other hand, the Hwangchil vacuum group showed the highest TBARS value, which was confirmed with a trend similar to the results of peroxide and acid values.

TBARS result TBARS (mgMA/kg) water cold wind 0.43±0.04 ^b water vacuum 0.43±0.01 ^b Hwangchil cold wind 0.34±0.03 ^c Hwangchil Vacuum 0.80±0.04 ^a

According to Experimental Example 1 of the present invention, the salinity did not show a significant difference between the groups, and in the case of water activity, the water activity was higher in the hwangchil-treated group than in the water-treated group. The peroxide value, acid value, and TBARS value all showed similar patterns. In particular, the Hwangchil cold wind group showed the lowest peroxide value and TBARS value. In the case of the total number of bacteria, similar to the lipid rancidity indicators, the Hwangchil cold wind group showed the lowest total number of bacteria. Therefore, for lipid rancidity and microbiological control of dry mullet, it is considered that it is most effective to perform salting by the salting method according to the present invention and then cold-air treatment.

Experimental Example 2. Sensory Test

In order to secure the accuracy and objectivity of the results, the sensory test was commissioned by a specialized organoleptic institution. For the sensory test, samples prepared under the conditions of water + cold air, hwangchil + cold air, and hwangchil + vacuum described in Experimental Example 1 were used.

Table 10 below shows test samples according to Experimental Example 2. For the control group, one semi-dried mullet was used after salting in 3% salt water, which is the existing drying method, and dried by cold air (hereinafter 3% salting + cold air drying). Salt hwangchil + cold air drying), salted with 3% salt concentration hwangchil extract, and then vacuum-dried (hereinafter referred to as 3% salt hwangchil + vacuum-dried) were used.

Experimental sample of Experimental Example 2 Sample name No. 335 (uncooked) / No. 194 (cooked)
(control group, 3% salted + cold air drying) No. 612 (uncooked) / No. 742 (cooked)
(Experimental group, 3% salt hwangchil extract + vacuum drying) No. 733 (uncooked) / No. 349 (cooked)
(Experimental group, 3% salt hwangchil extract + cold air drying)

Twenty female panels in their 40s and 50s who participated in the sensory test of the present invention were recruited from the Food Environment Research Center, Inc., and all the panels were evaluated by 10 at the sensory test booth after training on the evaluation method before the sensory test.

6 shows the experimental sample used for the sensory test. For the three types of semi-dried mullet, the head and tail, which are non-edible parts, were removed, and the back part was divided into 3~4cm intervals. The subdivided semi-dried mullet was prepared by dividing it into uncooked and cooked, and as shown in FIG. 6, it was steamed for 15 minutes in a steamer, steamed for 5 minutes, and then taken out and used.

As shown in FIG. 7 , the semi-dried mullet used for the test was evaluated by providing the uncooked product first and then the cooked product. By prohibiting communication between the panels during the examination, it was possible to make an objective evaluation, and to evaluate the sample for a sufficient time.

8 shows a sensory test strip performed according to Experimental Example 2 of the present invention. The degree of preference of the 7-point rating method for uncooked and cooked products is 1 point 'dislike very much', 2 points 'dislike', 3 points 'a little dislike', 4 points 'average', 5 points 'somewhat good', 6 points It was evaluated as 'good', 7 points 'very good'. The degree of uncooked product is 1 point 'very soft (weak/soft)', 2 points 'soft (weak/soft)', 3 points 'slightly soft (weak/soft)', 4 points 'soft (weak)' /Mur) not too dark (strong/hard)', 5 points 'Slightly dark (strong/hard)', 6 points 'Dark (strong/hard)', 7 points 'Very thick (strong/hard)' It was evaluated as 'hard)'.

The degree of cooking product is 1 point 'very weak (soft)', 2 points 'weak (soft)', 3 points 'slightly weak (soft)', 4 points 'weak (soft) or not strong (hard)' Not ', 5 points, 'slightly strong (hard)', 6 points, 'strong (hard)', and 7 points, 'very strong (hard)'. The preference evaluation attributes of the non-cooked semi-dried bluefin mullet were 'appearance', 'color', 'fishy smell', 'dryness', and 'overall preference'. , 'dryness' was tested. The taste evaluation attributes of cooked semi-dried mullet were 'fishy flavor', 'salt taste', 'umami taste', 'texture', and 'overall preference'. The 'umami taste' and 'texture' were tested.

After examining consumer preference using the 7-point rating method, a purchase desire and consumer perception survey was conducted for two experimental groups. The consumer perception survey investigated the purchasing experience of semi-dried fish, the purchase experience of semi-dried fish, the reasons for purchasing semi-dried fish, the appropriate price of semi-dried mullet, and consumer awareness of the semi-dried mullet.

Table 11 below shows the appearance, color, fishy smell, semi-drying degree, overall preference results, and significant difference analysis results according to Experimental Example 2 of the present invention. 335 denotes water cold wind (control group, 733 denotes Hwangchil cold wind (experimental group), and 612 denotes hwangchil vacuum (experimental group). * Values indicate mean ± standard deviation, n=20, significant probability, probability value p is 0.05 When it was smaller than the value, there was a significant difference.Duncan's post hoc test was performed after one-way ANOVA using the PASWStatistics18 program, and the confidence level was 95% (p<0.05).

Preference and Significant Difference Analysis Results characteristic sample number ^{One )} 335 733 612 energy
like
do Exterior 4.30±1.26 ^a 4.80±0.89 ^a 4.45±1.32 ^a color 4.60±1.05 ^a 5.00±0.86 ^a 4.55±1.23 ^a fishy smell 4.05±1.15 ^a 4.65±1.35 ^a 4.40±1.27 ^a semi-dry 4.55±1.05 ^a 4.95±0.89 ^a 4.45±1.15 ^a overall sign 4.40±1.19 ^a 4.85±1.27 ^a 4.60±1.27 ^a

Results and significant difference analysis for appearance, color, fishy smell, semi-dry degree, overall preference The preference and significant difference analysis of three types of uncooked semi-dried mullet were presented for 20 women in their 40s and 50s. To verify the significance of the three products, Duncan's post-hoc test was performed after one-way ANOVA using the PASW Statistics18 program, and all attributes were verified with a 95% confidence level (p<0.05).

Appearance palatability was evaluated as 'normal' for all three products, and there was no difference in significant probability between the three products. As for the color preference, products 335 and 612 were evaluated as 'normal', and products 733 were evaluated as 'somewhat good'. Significant probability was not found to be different between the three products. All three products were evaluated as 'normal' in terms of fishy smell and semi-dry degree, and there was no difference in significant probability between the three products.

9 shows a preference test result according to Experimental Example 2 of the present invention. All three products were evaluated as 'normal' for the overall preference, and there was no difference in the significant probability between the three products.

Table 12 below shows the results and significant difference analysis results for the degree (color, fishy smell, semi-dry degree). Sample No. ¹⁾ 335 indicates water cold air (control group), 733 indicates cold air drying with Hwangchil (experimental group), 612 indicates Hwangchil vacuum (experimental group), * value indicates mean ± standard deviation, n = 20. Significant probability was considered to have a significant difference when the probability value p was less than 0.05. After one-way ANOVA using the PASWStatistics18 program, Duncan's post hoc test was performed, and the confidence level was 95%. (p<0.05)

Preference and Significant Difference Analysis Results characteristic sample number ^{1 )} 335 733 612 affection
do color 4.25±1.16 ^a 4.70±0.92 ^a 4.05±1.36 ^a fishy smell 4.40±1.27 ^a 3.55±1.47 ^a 3.90±1.33 ^a semi-dry 4.05±1.36 ^a 4.10±1.25 ^a 4.30±1.17 ^a

The degree of color was evaluated as 'not light or dark' for all three products, and there was no significant difference in probability between the three products. As for the degree of fishy smell, No. 335 was evaluated as 'not too weak or strong', and No. 612 and No. 733 were evaluated as 'slightly weak'. There was no significant difference between the three products. The degree of semi-drying was evaluated as 'Neither soft nor hard' for all three products, and there was no significant difference in probability between the three products.

10 shows the test results for each attribute according to Experimental Example 2. This is a graph showing the degree of each characteristic among the sensory test results of three types of uncooked, semi-dried bluefin mullet conducted on 20 women in their 40s and 50s.

Table 13 below shows the results and significant difference analysis for the degree (fishy smell, salty taste, umami taste, texture) according to Experimental Example 2. Sample No. ¹⁾ 194 indicates water cold wind (control group), 349 indicates Hwangchil cold wind (experimental group), and 742 indicates Hwangchil vacuum (experimental group). * Values indicate mean±standard deviation, n=20. Significant probability is considered to have a significant difference when the probability value p is less than 0.05. After one-way ANOVA using the PASWStatistics18 program, Duncan's post hoc test was performed, and the confidence level was 95%. (p<0.05)

Degree and significant difference analysis result characteristic sample number ^{1 )} 194 349 742 affection

do fishy smell 4.05±1.15 ^a 3.85±1.39 ^a 3.40±1.14 ^a salty 3.85±0.81 ^a 3.90±1.12 ^a 3.85±1.04 ^a umami 4.00±0.92 ^a 4.15±0.93 ^a 4.50±1.28 ^a texture 4.10±0.64 ^ab 4.50±0.89 ^a 3.70±1.03 ^b

This is an analysis of the degree and significance of three types of cooked semi-dried mullet for 20 women in their 40s and 50s. To verify the significance of the three products, Duncan's post-hoc test was performed after one-way ANOVA using the PASW Statistics18 program, and all attributes were verified with a 95% confidence level (p<0.05).

As for the degree of smell, 194 was evaluated as 'not weak or strong', and products 742 and 349 were evaluated as 'slightly weak'. Significant probability was not found to be different between the three products. The saltiness level of all three products was evaluated as 'slightly weak', and there was no difference in the significance probability between the three products. For the degree of umami, all three products were evaluated as 'not weak or strong', and there was no significant difference in probability between the three products. As for the degree of texture, 194 and 349 were evaluated as 'not soft or hard', and 742 was evaluated as 'slightly soft'. Significant probability showed that 349 was significantly harder than 742. 11 is a graph showing the degree of each characteristic among the sensory test results of three types of cooked semi-dried bluefin mullet conducted for 20 women in their 40s and 50s.

The overall acceptance of the three semi-dried mullet uncooked was 'normal' for all three products, indicating that there was no significant difference. Hwangchil vacuum) was evaluated as 4.60 points, and No. 335 (water cold wind) was evaluated as 4.40 points. The overall preference for cooking was 'normal' for all three products, indicating no significant difference, but No. 742 (Hwangchil vacuum) was evaluated the highest with 4.95 points, followed by No. 349 (Hwangchil cold wind) with 4.70 points, No. 194 (water cold air) was rated as 4.65 points. The results of evaluation of the fishy smell of uncooked semi-dried mullet showed no difference between the three products, but the grades 733 (Hwangchil cold wind) and 612 (Hwangchil vacuum) were 'slightly weak' with 3.90 and 3.55 points. It is evaluated that there is a slight decrease in the fishy smell.

742 (Hwangchil vacuum) was evaluated as 'slightly soft' with a score of 3.70 in the degree of texture for the three types of semi-dried mullet during cooking, and was evaluated to be softer than No. 349 (Hwangchil cold / 4.50 points). As a result of investigating the purchase intentions of two types of semi-dried mullet that were dried under different conditions, the purchase degree of the product with Hwangchil vacuum (No. 425) was higher. Considering the above results, it is judged that among the semi-dried bluefin mullet produced under different conditions, the product with vacuum hwangchil has higher consumer preference than the hwangchil cold wind (experimental group) and water cold wind (control group).

As a result of performing a sensory test on water cold wind, hwangchil cold wind, and hwangchil vacuum group, the overall preference for uncooked state was 'normal' in all three groups, indicating that there was no significant difference. The preference was evaluated in the order of vacuum and water cooling. The overall preference for cooking was 'normal' in all three groups, indicating that there was no significant difference, but Hwangchil vacuum was evaluated the most.

In addition, although there was no difference between the three groups in the evaluation result of fishy scent, it is judged that there is a slight decrease in fishy scent as Hwangchil cold wind and Hwangchil vacuum were evaluated as 'slightly weak'. As a result of investigating the purchase intentions of two types of semi-dried mullet that were dried under different conditions, the purchasing degree of the Hwangchil vacuum group was higher. Considering the above results, it is judged that among the semi-dried bluefin mullet produced under different conditions, the consumer preference for the Hwangchil vacuumed product is higher than the Hwangchil cold wind and water cooled mullet.

Therefore, it is effective in controlling microorganisms when Hwangchil extract is used as a salting solution rather than semi-dry tablets made by the standard process when manufacturing semi-dry bluefin mullet. is forged as

Experimental Example 3. Purchasing degree survey

After the 7-point grading test for uncooked and cooked three types of semi-dried mullet in Experimental Example 2 was completed, Hwangchil vacuum (612, 742, 425/experimental group) products and Hwangchil cold wind (733. 349) No. 923/experimental group) products with a higher purchase desire were investigated, and then a consumer perception survey on semi-dried fish and bluefin mullet was conducted.

As a result of the purchasing intention survey of two semi-dried mullet products produced under different pretreatment conditions and drying methods, 12 out of 20 (60%) purchased products that had been subjected to Hwangchil vacuum (No. 425/experimental group). 8 people (40%) answered that they purchased a product made with 3% salt-hwangchil cold wind (No. 923).

As a result of examining consumer perceptions of semi-dried fish and mullet after the acceptance test, it was found that the reasons for purchasing semi-dried fish were 'chewy in texture' and 'easy to handle'.

The present invention is helpful in enhancing the profits of fishermen engaged in related businesses by providing low-salt dried mullet products while preserving the taste and flavor of fish, which are difficult to manufacture low-salt products, in line with the low-saltization of food, which is emerging as an important health issue. Therefore, it has industrial applicability.

Claims (2)

Raw material preparation and pretreatment step (A) of preparing mullet as a raw material and processing it into an appropriate form for food; A washing step (b) of washing the raw mullet that has undergone the step (a) under running water and immersing it in fresh water sterilized for 30 to 60 minutes;
Preparing hwangchil stems and leaves, separating the hwangchil stems and leaves, washing the separated stems and leaves in clean water, removing the water, and then distilling the hwangchil distillation extract water manufacturing step (C);
After mixing the distilled hwangchil extract prepared in step (c) with water, and dissolving salt to prepare a brine solution so that the concentration becomes 3%, the raw material of mullet that has undergone step (b) is added to the brine solution for 2 hours. dipping step (d) of immersion;
After dehydration for 15 minutes so that the brine of the raw mullet that has gone through the step (D) is removed, the method for producing semi-dry Hwangchil mullet, characterized in that it consists of a dehydration and drying step (E) of drying indoors.
The semi-dried hwangchil mullet produced by the method of claim 1

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