KR20230000358A - A manufacturing method for salting-down fishes and salting-down fishes having fish sauce manufacturing thereof - Google Patents

Abstract

Salt fish manufactured by the present invention is salted by using a fish sauce unlike a general salting method to maintain a taste and a flavor without a unique fishy smell of fish due to no acidification. In addition, umami is improved by free amino acids generated from a fish sauce to easily provide salt fish that a consumer likes. Discharging of harmful substances is promoted through promotion of diuretic action and even if a user eat salty food, a sodium concentration in a body of the user can be reduced.

Description

A manufacturing method for salting-down fishes and salting-down fishes having fish sauce manufacturing thereof}

The present invention relates to a method for producing salted fish and a salted fish containing fish sauce prepared therefrom, and in detail, primary salting using brine and secondary salting using fish sauce are performed during production of salted fish It relates to a method for producing salted fish that can suppress rancidity that can occur in the fat of fish and improve the taste by doing so.

In Korea, which is surrounded by the sea on three sides, various cooking and storage processing methods have been developed as fish have been used as a representative food since ancient times. Traditionally, salting is commonly used to improve the flavor of fish and preserve it for a long time. Salting is a processing method that applies the dehydration and preservative action of table salt (salt) to preservation, and is also called salt pickling.

On the other hand, fish has been used as food since ancient times as an important source of protein and minerals, and it is more preferred as useful physiologically active substances are found. Fish are caught in the coastal waters and distributed in cold storage without any special treatment, and depending on the type, they are distributed through salting, smoking, or drying.

In particular, in Korea, a storage method by salting that can be stored for a relatively long time has been developed. Salting methods include a method of simply adding salt to fish and a method of drying fish after salting. Salting is sometimes performed to improve the taste by pre-curing fish and shellfish to impart an appropriate salty taste to meat, or to prevent deterioration of meat quality by dehydrating meat by salting.

However, blue-backed fish such as mackerel and saury have a lot of fat, so they go rancid quickly. Histidine, a basic amino acid contained in large amounts, is enzymatically decomposed and changed into a harmful substance called histamine, and the freshness deteriorates rapidly.

In addition, sea fish including mackerel have less volatile components when freshness is good, but amines such as volatile bases (ammonia, trimethylamine, dimethylamine, etc.) are produced as freshness decreases, and piperidine, acetaldehyde, etc. It gives off a fishy smell. In addition, volatile carbonyl compounds, alcohols, hydrocarbons, etc. produced by the oxidation of volatile acids (acetic acid, butyric acid, unsaturated fatty acids, etc.) are involved in forming fish odor. If the freshness is severely deteriorated, it emits a putrid odor, which is the smell of volatile aldehydes (propanol, butanol, pentanal, hexanal, etc.) and volatile sulfur compounds (hydrogen sulfide, methanethiol, dimethyl sulfide, etc.).

Mackerel, in particular, is a food with a very high content of unsaturated fatty acids, so it quickly goes rancid after being caught . It is converted to histamine by histidine decarboxylase, which is produced by putrefactive bacteria such as Klebsiella pneumoniae , and causes allergic food poisoning such as flushing of the face and upper body, heart palpitations, headache, vomiting and diarrhea. have

Here, salted fish produced by the conventional salting method causes excessive salt intake due to the use of a large amount of salt, or salt rather harms the flavor of the fish. At the same time, it contains a very toxic substance called nuclear arsenic, which can cause health problems. In addition, the salt directly applied to the fish is dissolved in the water exuded from the surface or inside of the fish to create a saturated saline solution, and the water in the product is dehydrated to the outside due to the large osmotic pressure difference between the inside and outside of the fish, which deteriorates the appearance and yield of the fish. In addition, fat is easily oxidized due to contact with air during salting, causing oil discoloration, and in the process of drying after salting, it is easy to decay due to the intestines and undigested contents in the abdominal cavity of the fish, and fishy smell and rancid odor occur. problems, etc.

Therefore, there is an urgent need for a method to increase the storability of fish to prevent fishy smell, off-flavor, and histamine generation due to rancidity of fat during storage, but due to problems in distribution and mass production, and the complexity of the manufacturing process, certain technologies have not yet been developed. Development is not progressing.

Republic of Korea Patent Registration No. 10-1791879 (October 25, 2017)

The present invention has been made to solve the above problems, and more specifically, in the production of salted fish, primary salting using brine and secondary salting using fish sauce can occur in the fat of fish An object of the present invention is to provide a method for producing salted fish that can suppress rancidity and improve the taste, and a salted fish containing fish sauce prepared therefrom.

Another object of the present invention is to provide a salted fish including a fish sauce that can promote the discharge of salt through an increase in the diuretic effect by further including any one or a plurality of extracts selected from high ginseng extract, pear extract, and jujube extract in the fish sauce. is aimed at

The present invention relates to a method for preparing salted fish and a salted fish including a fish sauce prepared therefrom.

One aspect of the present invention,

a) trimming fish selected by size;

b) a first salting step of immersing the fish of step a) in brine for 10 to 120 minutes;

c) a second salting step of immersing the first salted fish in a fish sauce composition containing fish sauce and water for 10 to 60 minutes; and

d) rapidly freezing the secondary salted fish;

The fish sauce composition relates to a method for producing salted fish, characterized in that it contains 300 to 1,500 parts by weight of water based on 100 parts by weight of fish sauce.

In the present invention, the fish is any one selected from mackerel, mackerel, salmon, mackerel, pollock, saury, cod, calchi, busae, seodae, flounder, eel, pole, crab, shrimp, limyeonsu, croaker, bottlefish, marlin and croaker Or it includes a plurality, and the fish sauce may include any one or a plurality selected from canary fish sauce, anchovy fish sauce, hairtail fish sauce, tuna fish sauce, and squid fish sauce, and more specifically, anchovy fish sauce, hairtail fish sauce, or a mixture thereof characterized by

In addition, the salinity of the brine used in step b) is characterized in that 30 to 50 permil.

In addition, the fish sauce composition may further include any one or a plurality of extracts selected from ginseng extract, pear extract, and jujube extract.

Another aspect of the present invention relates to a salted fish containing fish sauce prepared according to the above production method.

Salted fish prepared according to the present invention is salted using fish sauce, unlike general salting methods, so that rancidity does not occur, so that fishy smell peculiar to fish can be maintained and taste and flavor can be maintained.

In addition, the savory taste is improved by the free amino acid produced in the fish sauce, so it is easy to provide salted fish that consumers like. .

Hereinafter, the method for preparing salted fish according to the present invention and the salted fish including the fish sauce prepared therefrom will be described in more detail through specific examples or examples. However, the following specific examples or examples are only one reference for explaining the present invention in detail, but the present invention is not limited thereto, and may be implemented in various forms.

Also, unless defined otherwise, all technical and scientific terms have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in description is merely to effectively describe a particular embodiment and is not intended to limit the invention.

Also, the singular forms used in the specification and appended claims may be intended to include the plural forms as well, unless the context dictates otherwise.

The method for producing salted fish according to the present invention,

a) trimming fish selected by size;

b) a first salting step of immersing the fish of step a) in brine for 10 to 120 minutes;

c) a second salting step of immersing the first salted fish in a fish sauce composition containing fish sauce and water for 10 to 60 minutes; and

d) rapidly freezing the secondary salted fish;

It is characterized by being prepared including.

In the present invention, step a) is a step of trimming the harvested fish.

In the present invention, the fish may be any type of fish that is normally edible, and is preferably a fish that can be distributed through salting. Examples of such fish include mackerel, mackerel, salmon, mackerel, pollock, saury, cod, calchi, busae, seodae, flounder, eel, pole, blue crab, shrimp, limyeonsu, croaker, bottlefish, marlin and croaker, These may be used alone or in combination of two or more.

The mackerel is also called ancient fish, and is a marine fish belonging to the Osteichthyes, Perciformes, and Scombridae. The body is fusiform, 20 to 50 cm long, and the cross section is oval. The color of the body is green on the back side, the pylorus with a unique curved black wave shape goes down to the bottom of the side line, and the belly side is silvery white. It feeds in groups in coastal waters and is widely distributed in the coastal waters of Korea, Japan and China. Mackerel is recognized for its nutritional value to the extent that it is called 'the barley of the sea'.

In addition, mackerel has many polyunsaturated fatty acids such as DHA (Docosa Hexanoic Acid) and EPA (Eicosa Pentaenoic Acid), which are good for the human body, but are not widely used because they are easily deteriorated during the distribution process. In order to prevent the deterioration of such blue fish, a salting method has been used in which the fish is salted and stored using the dry liver method or the water liver method. There is a risk of promoting it.

In the present invention, since it is important to maintain the freshness of the mackerel, it is preferable to cool it using brine ice immediately after purchase and transport it. In addition, reference mackerel or spot mackerel may be used as the mackerel.

The reference mackerel has a body length of more than 40 cm, and the color of the body is green on the dorsal side, the black wave pattern is distributed to the side line, and the belly is silvery white. Reference Mackerel lives in clear water with a water temperature of 10 to 20 ℃, and lives in the surface and middle layers of the sea. The reference mackerel usually migrates to shallow waters in spring and summer and deep waters in autumn. The spawning season for reference mackerel is from May to July, and tastes best in autumn. Reference Mackerel grows to some extent in one year after birth and matures in two years. Reference mackerel incubates 100,000 to 300,000 eggs at a time, and the diameter of the eggs is about 1 mm. In the Korean Peninsula, around February to March, mackerel flocks to the sea near Seongsanpo, Jeju Island, and gradually goes up north. Start.

On the other hand, spotted mackerel is known as slimy mackerel, and is similar to mackerel, so it is confused with each other and distributed. Spotted mackerel is characterized by small grayish-black spots scattered on the belly. Additionally, the spotted mackerel has five small fins behind its back or anal fin. Also, spotted mackerel is a southern species rather than reference mackerel, and lives in areas strongly affected by warm currents and grows up to 50 cm.

Mackerel is high in vitamin B2 and iron, and rich in omega-3 fatty acids, such as blue fish like tuna. Omega-3 in mackerel is rich in unsaturated fatty acids, which play a role in improving brain function, so it not only improves memory ability, but is also effective in mental diseases such as depression, dementia, and attention deficit disorder. In addition, the lipids of mackerel contain a large amount of polyunsaturated fatty acids such as Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA), which prevent arteriosclerosis, lower blood pressure, and lower blood fat. It is also effective in preventing brain damage, dementia, myocardial infarction, or cerebral infarction.

The nutritional components of mackerel are calorie 23 kcal/100g, moisture 62.5g, protein 19.8g, fat 16.5g, calcium 22mg (160mg), iron 1.5mg, sodium 80mg, potassium 300mg, vitamin A 1001I.U vitamin B₁0. 16mg, vitamin B₂ 0.54mg, vitamin C 3mg, vitamin D 330I.U, niacin 9.7mg. In addition, it contains 394 to 401 mg/g of unsaturated fatty acids, 11.1 to 22.6 mg/g of EPA, 29.3 to 40.6 mg/g of DHA, and 267 to 272 mg/g of saturated fatty acids, so it is very nutritious.

In the present invention, the mackerel is not limited to the country of origin. Specifically, the mackerel may be domestic mackerel, which is generally used, as well as Chinese mackerel or Norwegian mackerel.

The Spanish mackerel is a generic name for saltwater fish belonging to the sea bass Donggalsamchiaceae, and is one of them (Sawara niphonia), which is similar in shape to bluefin tuna and tastes good.

Spanish mackerel caught in the coastal waters of Korea and Japan, the East China Sea, the western Pacific, and the Indian Ocean, the edges of the fish are not saw-toothed, and the lateral line is wavy, with many veins protruding at right angles to it. This feature. The color is grayish white on the back and white on the belly, and there is a metallic luster all over the body. There are 7 to 8 dark gray spots on the side of the body. Samchids make seasonal migrations, sometimes swimming in groups. The swimming layer is shallow during the warm season, but moves to deeper areas during the cold season. Spanish mackerel caught from winter to spring is the most delicious, and it is mainly eaten cooked by grilling, stewing, or frying.

The salmon ( Oncorhynchus gorbuscha ) is one of the representative fish eaten in the Western world along with tuna, cod, flounder, etc., and generally has a low fishy smell, controls osmotic pressure in vivo, prevents accumulation of cholesterol, promotes sugar metabolism, detoxifies, and blood pressure Taurine, which has functions such as lowering, eicosapentaenoic acid (EPA, 20:5n-3) and docosahexanoic acid, which affect fetal development including nerve cells, retina and immune function, prevent arteriosclerosis and Alzheimer's disease, and improve cognitive function, etc. It contains polyunsaturated fatty acids of health functional ingredients such as acid (DHA, 22:6n-3).

The gizzard ( Konosirus punctatus ) is a fish belonging to the Herring family and the Herring family, and is a coastal fish distributed in all coastal areas of Korea, central Japan and the South China Sea, and also appears in the lower rivers. The body is flattened, the color is deep blue and slightly yellowish, and there are several vertical lines with brown spots on the back. There is one light black spot on the flank, and the ventral side is white. The snout protrudes beyond the tip of the lower jaw, the thorns at the rear end of the dorsal fin are exceptionally long, and the pelvic fin is located opposite the dorsal fin. The caudal fin is especially dark yellow. In addition, it is a fish that is in the spotlight for raw fish or grilled fish because it has a savory taste with a lot of oil due to the accumulation of fat in the body for wintering when the water temperature drops.

The Pollock ( Gadus chalcogrammus ) is depending on the region: blowfish (Gangwon-do), Dongtae (Gangwon-do), Seontae, Mangtae, Jotae, Yatae, Maetae, Aegitae, Makmultae (Hamnam), Gangtae (Dong-dong), sweetfish pants, deodeokbukeo (Seoul) It is called pollack, pollack, and nogari (Busan), and the size is 60cm. The morphological characteristics of Pollack are that the body color is brown on the back and white on the belly, with irregular brown vertical lines on the sides of the body, and the body is thin and long and flattened. The mouth is large, and the upper jaw is shorter than the lower jaw. There are 3 dorsal fins and 2 anal fins, and the tip of the caudal fin is vertical.

Pollock's protein is a complete protein and is rich in essential anoic acid necessary for growth and reproduction. It is very important to maintain blood neutrality, and it is rich in good quality vitamin A and niacin, so it is an indispensable food for our skin and mucous membranes. In addition, Pollack's baby has been widely used as a nutritious food that improves eyesight.

The saury ( Cololabis saira ) is a saltwater fish belonging to the saury family. It is eaten in a variety of ways, and in Pohang, dried saury in winter is called Gwamegi. In addition to drying, it is also salted, canned, or frozen. It is used as food for catching and raising other fish, and is also used as pet food. It is rich in protein and B vitamins and, like other blue-backed fish, has a lot of DHA. The saury caught in October or November tastes good because the fat content is about 20% of the whole body. It is most common to eat it grilled, but it can be seasoned or cooked with only salt. There is a way to make food using canned food easily, and in addition, it is delicious to fry, stew, or stew. It is best to cook saury without peeling because the skin and surrounding flesh contain a lot of nutrients. The whole body is bright and the tail part is yellow, it is a fresh saury.

The cod ( Gadus macrocephalus ) is a cold-water fish species called cod because it has a large mouth and head, belonging to the cod family Daegu. It becomes more and more flattened. The anal fin is black with two, the dorsal fin is spread widely with three, and it is yellow together with the pectoral fin.

Cod is a representative white fish along with pollack, croaker, and hairtail, and has been enjoyed for a long time in both the East and the West. Generally, the fat content of white fish is over 5%, but cod is less than 1%, while the protein content reaches 17.5%, so the taste is simple and savory.

The calchi ( Trichiurus lepturus ) is a saltwater fish of the mackerel order Galchiidae. It is also called door (刀魚) or knife-chi because it has a long body like a knife. Hairtail is a nutrient-rich fish that contains 16-25% protein, essential amino acids such as carbohydrates such as glycogen and leucine, various minerals, vitamins A and D, and B vitamins. Although the taste is light, the fat content is 10%, which is an unsaturated fatty acid that prevents high blood pressure and arteriosclerosis.

The billfish refers to large predatory fish with a very prominent beak-shaped snout. Some species even exceed 4 meters in height. The sailfish, marlin, and green marlin of the Sailfish family, and the swordfish, the only species of the family of the Sailfish family, belong to the marlin family, all of which belong to the order Sailfish. Marlins are apex predators with huge prey for small fish, crustaceans and cephalopods. Grayfish is a high-protein, low-fat fish that contains 23.1g of high-quality protein with an amino acid score of 100 per 100g. , It is also good for recovering physical strength during and after illness.

The busse ( Larimichthys crocea ) is a fish of the genus Croce and is mainly used to make sea urchins like reference fish. It is usually called Buse Jogi, but the standard name is Buse, and it is sometimes called a fake Jogi.

The Seodae ( Eopsetta jordani ) is an edible halibut of the Flatfish family. These undersea fish typically inhabit sandy bottoms in mid-water and are known for being quite tasty. It has a high content of collagen and amino acids, and is a fish enjoyed in Western countries such as France and England.

The flounder ( Pleuronectes Platessa ) is a common name for sea fish belonging to the Soliidae family, and is a fish with an eye tilt direction opposite to flounder (flatfish). It is often used as sashimi, and it is a fish that has a lot of meat compared to its size and has a good taste.

The eel ( Anguilliformes ) is a common name for freshwater fish of the order Eel, and the body is elongated and has no scales or is buried under the skin. It is famous as a stamina food, and the flesh is soft and quite oily.

The pole ( Platycephalus indicus ) is also called a sheep, and is a fish belonging to the sheep and sheep. In Yeosu, Yangyangjjim is famous and is served on ancestral rites, and in Jeju Island, Yangyang is also called Jangdae, and is boiled with radish in soup or sometimes fried.

The blue crab ( Portunus trituberculatus ) is an animal belonging to the blue crab family and is rich in meat and has a good taste, so it is usually used in a variety of dishes such as soup, crab sauce, soup, and steamed.

The shrimp (Shrimp) is a general term for animals excluding crabs (single fish) or hermit crabs (mimicryus) among arthropods, crustaceans, softshells, decapods (shrimp order), and inhabits freshwater and seawater around the world. Similar to blue crab, it has a deep flavor and umami, and is used in various ways such as sashimi, steamed soup, soup, and soup.

The limyeonsu or limyeonsueo (林延壽魚) is a kind of fish belonging to the Lymphidae family. As a year-round fish, it is distributed in Korea and Japan, and it is famous for its delicious skin when grilled due to its thick scales. It is a white fish with soft flesh and little fishy smell.

The Mineo ( Miichthys miiuy ) is a fish of the Mineo family and Mineo, and has been used as a glue because the bladder contains gelatin. The flesh is white, elastic, light and sweet. It has a moderate amount of fat and is digested and absorbed quickly, so it has been widely used for the development of children and the recovery of the health of the elderly and patients. It is often used as a steamed dish. Air bladders are also consumed as delicacies, and because of their strong adhesion, they were also used as fish bridges when making Gakgung.

The pompom fish ( Pampus argenteus ) is a fish of the pomfret family. Compared to the chubby body, the mouth is small and there are few small bones or intestines, so it is easy to spread and eat, and it is much more fleshy than it looks. It is a fish that many people like because it tastes light and savory but has a savory taste.

The croaker is a fish belonging to the bony fish family Bassidae, and is also called mason fish. In general, the most common and tasty is the yellowish bluegill, mainly caught in the west coast. Jogi is a fish with a low fishy smell. It is rich in taurine and glutamine, so it has a unique umami taste and is low in calories, so it is good for dieting.

The fish as described above is first thawed in salt water and prepared before handling. After thawing, the entrails, midbone, bones, fins, and blood are removed to remove only the flesh. In the case of purpura, only the intestines and gills are removed, In the case of , the internal organs and black membrane are removed and spread out in a butterfly shape. In addition, the trimmed fish is washed once again with salt water to remove foreign substances adhering to the surface. When the fish prepared as described above is washed with salt water, blood vessels and unnecessary residues attached to the backbone of the fish can be removed much more cleanly than when washed with conventional fresh water, and it is also advantageous to maintain the freshness of the fish.

Next, as in step b), the prepared fish is primarily salted using brine. The primary salting is to solve the disadvantages of general salting while maintaining the freshness of fish.

In Korea, a storage method by salting has been developed since ancient times to remove fishy smell peculiar to fish while being able to be stored for a relatively long time. The method of salting fish is usually by splitting the belly, removing the intestines, washing, salting in salt water, and aging. In the case of general salt, the more you consume it, the more harmful it is to your health.

In addition, the salt directly applied to the fish dissolves in the moisture exuded from the fish surface or inside to form a saturated saline solution, so that the surface of the fish is surrounded by saturated saline solution, and the osmotic pressure difference between the inside and outside of the fish is large, so that the salt penetrates into the food and the inside of the food. The dehydration of water to the outside is one-sided. At this time, the osmosis of salt tends to be non-uniform, resulting in uneven product quality and strong dehydration, resulting in poor product appearance and yield. There are problems that are easy to cause.

Therefore, in order to solve this problem, the present invention can prevent deterioration of the fish and induce the salt contained in the brine to penetrate into the fish by immersing the fish trimmed in salt water having a certain salinity for a certain period of time. Also, if you soak the trimmed fish in salt water, you can completely remove the blood from the fish.

In the present invention, the salt water is water obtained by dissolving sodium chloride in sea water or general water to increase salinity, and the sea water is not limited to a water intake area, water intake season, water intake depth, and the like. For example, seawater with a high mineral content at a depth of about 100 m may be used as it is, or seawater from a river estuary may be used to produce a low-salt diet.

In the present invention, step b) may be performed by putting the washed fish in brine and maintaining it at room temperature in a state in which it is completely submerged. At this time, the immersion time of the fish is not limited in the present invention, but when seawater is used, the salinity of seawater varies depending on the season, so it is good to adjust the time according to the salinity or the use of the fish, preferably 10 to 120 minutes it is desirable

For example, in the case of general fillet fish, the first salting time is preferably 10 to 30 minutes, and in the case of purpura fish, it is good to proceed for 60 to 90 minutes.

In addition, the brine used in step b) preferably has a salinity of 30 to 50 permil (‰). If the salinity of the brine is less than the above range, rancidity may occur rapidly after salting due to insufficient amount of salt delivered to the fish, and if the salinity exceeds the above range, the flavor and taste of the fish are discolored and the salt intake is increased. not good for health

Next, as in step c), a second salting step of immersing the first salted fish in a fish sauce composition containing fish sauce and water may be performed.

In the present invention, the step c) supplies insufficient salt during the first salting step and at the same time supplies various useful ingredients contained in the fish sauce to the fish to prevent rancidity of the fish, remove fishy smell, maintain moisture, taste and aroma can promote

Jeotgal is a traditional fermented food in which a large amount of salt is added to the muscles or intestines of fish and shellfish, and then proteins are decomposed by autodigestive enzymes or enzymes of microorganisms during the maturation process, resulting in a unique taste and texture. Microorganisms involved in the maturation and fermentation of salted fish are salt-tolerant bacteria that can grow in high salt concentrations and are known to affect the nutrition and flavor of products.

In particular, when the autodigestive enzyme or microorganism contained in salted fish is applied to fish as described above, it is possible to inhibit rancidity by improving the storage stability of fish lipids, and at the same time, to autophagic enzymes such as exo and endo type proteases, etc. As the fish protein is converted into free amino acids such as glutamic acid or aspartic acid, the taste and flavor can be greatly improved.

In the present invention, the fish sauce that can be used in the step c) is not limited in the present invention, and for example, salted foods such as canary fish sauce, anchovy fish sauce, hairtail fish sauce, tuna fish sauce, and squid fish sauce, especially common fish sauce used in the manufacture of kimchi Any one or two or more may be used.

In the present invention, more preferably, anchovy fish sauce, hairtail fish sauce, or a mixture thereof can be used as the fish sauce.

In the present invention, the anchovy fish sauce and cutlass fish sauce are liquid salted fish sauce made from anchovies or cutlass fish, and the anchovy fish sauce is a liquid salted fish sauce made by salting raw anchovies and aging them for at least 3 months. Anchovy (scientific name Engraulis japonica , Mediterranean origin is called Anchovy) is a saltwater fish of the herring order anchovy family. It is a coastal migratory fish and feeds on plankton. The spawning season continues almost all year round, but the sexual season is twice from spring to summer and autumn. The eggs are elongated and transparent floating. Both adult and juvenile fish have high production and are caught with purse seiners and hatch nets. It is made and eaten by drying, salting, or stewing, and is also used as live bait for bonito fishing.

In the present invention, the hairtail is a saltwater fish of the mackerel hairtail family. It is also called door (刀魚) or knife-chi because it has a long body like a knife. Young individuals are called pulchi. The body is about 1 m in length, and the body is thin, long, and flat. The tip of the tail is long and looks like a string, and the space between the eyes is flat. The mouth is large and the lower part protrudes, and the tips of the teeth in the front part of both jaws are hooked. There is no pelvic fin, caudal fin, or lumbar spine, and the dorsal fin is long and covers the entire dorsal surface. The anal fin is shaped like a small protrusion. There are no scales, the side line is slanted above the pectoral fin, and the body color is silvery white.

Hairtail mainly contains nutrients such as protein and amino acids, and in particular, the amino acids have many essential amino acids such as tryptophan, lysine, phenylalanine, methionine, leucine, and valine, and fatty acids constituting lipids contain highly unsaturated fatty acids EPA and DHA content It is effective in improving memory as well as reducing cholesterol in the blood and preventing circulatory diseases such as arteriosclerosis. It is rich in minerals such as calcium, phosphorus and sodium, making it a good fish to prevent osteoporosis and supplement nutrition for growing children. It is widely known.

In the present invention, either anchovy fish sauce or hairtail fish sauce may be used as the fish sauce, but it is preferable to use a mixture of anchovy fish sauce and hairtail fish sauce. This is because the types and contents of free amino acids of anchovy and hairtail are different from each other. For example, in the case of anchovy, the content of glutamic acid is high, and in the case of hairtail, the content of aspartic acid is relatively high compared to that of anchovy. As the types of amino acids increase, the umami and flavor increase further.

In the present invention, when the anchovy fish sauce and hairtail fish sauce are mixed and used as described above, the composition ratio of the anchovy fish sauce and hairtail fish sauce is preferably 5 to 8: 2 to 5 by weight, respectively. The reason for having the above composition ratio is to further amplify the savory taste while reducing the bitter taste. In particular, when the content of hairtail fish sauce is added less than the above range, the increase in umami taste is insufficient, and when more than the above range is added, hairtail fish sauce Since histidine, which is contained in large amounts in the fish, gives a bitter taste, the flavor of the salted fish is reduced.

In addition, the fish sauce composition may further include extracts of any one or a plurality of plants selected from gosam, pear, and jujube.

All of the above plants have the effect of regulating the concentration of sodium in the body through diuretic action, and in particular, when food is consumed using the seasoning composition according to the present invention, excessive sodium concentration in the body can be prevented.

The gosam ( Sophora flavescens ) is a perennial herb of the legume family, and is a plant mainly distributed in Korea, Japan, China, Siberia, etc., and has been used as a bitter gastric agent, a peripheral vasoconstrictor, an antipyretic analgesic, and a skin parasiticide. The root of Sophorae radix is mainly used as a herbal medicine.

In Donguibogam, Gosam is cold in nature, bitter in taste, non-poisonous, can treat boils on the skin and flesh due to heat poisoning and hair loss due to redness, and has diuretic, anti-inflammatory, anti-allergic, and analgesic effects. It is known.

The representative main components of gosam are alkaloids such as matrine and oxymatrine, and flavonoids such as kushenol H, kushenol K, kura Linol (kurarinol), kuraridine (kuraridine), etc., matrin is responsible for the diuretic effect, and as the amount of urine increases and the amount of sodium excreted increases, it can discharge toxins and sodium from our body.

The pear (Pear) is a fruit of a pear tree, which is a large tree of rosaceae, and is a kind of fruit mainly consumed in Korea. In oriental medicine, it is introduced that the taste is sweet and sour, the nature is flat and there is no poison, and it has the effect of generating and cleansing essence to lower fever and remove phlegm.

The pear has a moisture content of 85% to 88%, the main component is carbohydrates, sugars such as fructose and sucrose, organic acids such as malic acid, tartaric acid, and citric acid, as well as components such as vitamin B and vitamin C, fiber, minerals, etc. rich It is mainly effective for bronchial diseases and helps with bowel movement and diuresis.

The jujube ( Zizyphus jujuba ) is an arboreal deciduous fruit tree belonging to the genus Sea buckthorn and jujube tree taxonomically, and contains various medicinal ingredients. It is known to be effective in treating nerve stabilization, anti-aging, nervous breakdown, and loss of appetite, and contains nutrients as well as other fruits.

In particular, jujube has a sweet taste and flat nature, so it can complement the bitter taste of the above-mentioned gosam, and also has effects such as diuretic, tonic, neutralizer, antitussive, and anti-inflammatory.

The above-mentioned plants may be used alone, but it is preferable to use them in combination in order to improve the above-mentioned diuretic effect and complement the properties of each component. It is good to mix and use in a ratio of 100 to 500 parts by weight of jujube. This is because high ginseng's cold nature can cause indigestion or diarrhea if consumed in excess.

In addition to the above plants, it may be further mixed and used. The Actinidia polygama AP is intended to neutralize the cold nature of the above-mentioned ginseng, and is a fruit of the Actinidia polygama AP, a deciduous climbing plant belonging to the Actinidia (Mihuri) family (Actinidiaceae), and its components include sucrose, It is known to contain mucus, starch, protein, tannin, organic acid, vitamin C, vitamin A, vitamin P, etc., and effects known so far include stagnation, sea fever and urinary stones ( There are treatments such as 泌尿器結石).

In particular, it is known in oriental medicine that it is warm in nature, bitter in taste, and excellent in reducing inflammation, releasing uric acid, and suppressing pain, so it is highly effective in treating gout. It also has the effect of promoting the excretion of uric acid and sodium by active diuretic action.

It is preferable to add 100 to 200 parts by weight of the dog chinensis compared to 100 parts by weight of high ginseng. When added in less than the above range, it is difficult to neutralize the cold nature of gosam, and when added in excess of the above range, side effects such as reduced heart rate or lowered blood pressure may appear.

The plants are not limited to extraction methods. For example, after pulverizing the plants with a grinder, about 1 to 20 times, preferably about 1 to 15 times of the pulverized solvents are added for 1 hour to 1 week, preferably 2 hours to 72 hours. During this time, it is preferable to perform the hot water extraction at a temperature of 10 ° C to 120 ° C, preferably 60 ° C to 100 ° C. At this time, in order to further increase the extraction amount of the active ingredient in the hot water extraction process, it is okay to apply ultrasonic waves or further apply a reflux extraction method.

Also, if necessary, it is okay to lower the pH of the solvent to induce the formation of precipitates or suspended solids. At this time, the pH is not limited in the present invention, but an aqueous solution of hydrochloric acid or sulfuric acid, preferably, a hydrochloric acid solution having a purity of 10 to 50%, more preferably about 35%, and a purity of 60 to 100%, more preferably The pH of the solvent is adjusted to 3.5 by adding a solution diluted to 1 to 30% (v/v), more preferably 5 to 20% (v/v), of an acid selected from the group consisting of 80 to 98% sulfuric acid solution. to 6.5 is preferred.

When the hot water extraction is completed as described above, the formed precipitate or suspended matter is removed by filtration, and then the filtrate is obtained. In addition, the solvent may be evaporated additionally to concentrate the obtained filtrate.

The plant extract is preferably added in an amount of 5 to 20 parts by weight based on 100 parts by weight of the fish sauce composition. When added below the above range, the above-mentioned sodium excretion effect in the body is not properly expressed, and when added above the above range, the flavor of food may be harmed due to the unique aroma of Korean medicinal herbs such as red ginseng or halibut.

The manufacturing method of the fish sauce according to the present invention is not limited. Specifically, after selecting the anchovy or hairtail, 15 to 25 parts by weight of sun salt is mixed with 100 parts by weight of anchovy or hairtail, and then aged at room temperature (20 ° C) for 200 to 400 days. At this time, if necessary, protease can be further added to remove the fishy smell of anchovy or cutlassfish and further enhance the umami taste. Aged hairtail or anchovies can produce fish sauce by removing sediment from the fermentation broth, separating the supernatant, and then allowing it to stand.

It is preferable to apply the fish sauce prepared as described above to fish after diluting it with water. This is to control the amount of salt absorbed by the fish and enhance the flavor. In order to achieve the above purpose, the fish sauce composition preferably contains 300 to 1,500 parts by weight of water based on 100 parts by weight of the fish sauce.

In step c), immersing in the fish sauce composition prepared as described above for 10 to 60 minutes is preferable because the fish sauce composition can be sufficiently absorbed into the fish within the above range.

Fish that have undergone the secondary salting step as described above can be rapidly frozen as in step d). At this time, after dehydration for rapid freezing, the fish may be rapidly cooled at -10 to -50 ° C for 12 to 15 hours.

As in step d), the quenched fish may further include packaging. At this time, it is preferable to vacuum-pack to prevent the appearance of the fish flesh from being deformed. In the vacuum packaging, the frozen raw fish may be packaged in units of one or two using a conventional vacuum packaging machine. Vacuum packaging can prevent spoilage by microorganisms in the air by preventing raw fish flesh from contacting with air.

It is preferable to use polyethylene wrapping paper so that it is harmless to the human body, and after vacuum packaging, it is stored frozen at a temperature of -18 ° C or less before shipment.

Hereinafter, the present invention will be described in more detail by way of Examples and Comparative Examples. However, the following examples and comparative examples are intended to specifically explain the present invention, and the scope of the present invention is not limited by the following examples.

The physical properties of the specimens prepared in Examples and Comparative Examples were measured as follows.

(rancidity)

25 ml of a 2 M phosphoric acid (including 20% trichloroacetic acid) solution was added to 10 g of the sample and homogenized for 5 minutes at 14,000 rpm using a homogenizer (T25 basic Ultra-turrax homogenizer, IKA Werke Gmbh & Co. KG, Germany). After that, distilled water was added to make a constant volume of 50 ml, and then filtered using filter paper. 5 ml of the filtrate was placed in a test tube, 5 ml of a 5 mM thiobarbituric acid (TBA) solution was added, and reacted in the dark for 15 hours. Then, the absorbance was measured at 530 nm using a UV-Spectrophotometer (DU650 spectrophotometer, Beckman, USA) and expressed as the number of mg of malonaldehyde per kg of sample.

(Sensory evaluation)

The sensory test was conducted on a 5-point scale (5 points: very good, 4 points: good, 3 points: average) for taste, texture, aroma (fishy smell), and overall acceptability of 20 well-trained panelists aged 10 to 40 years. , 2 points: Dislike, 1 point: Dislike very much), and the scores for each item evaluated by each panel were rounded off to the second decimal place.

(sodium content in urine)

In order to measure the amount of sodium excreted, the first urine of the next day after eating the ramen was collected in a preservative urine container, and the total amount of collected urine was measured. was measured. Cases with a 24-hour urine creatinine level of less than 600 mg or more than 3,200 mg were excluded from the analysis. In the measurement of minerals in urine, a portion of the collected urine was filtered with filter paper, centrifuged, and only the supernatant was diluted and analyzed by atomic absorption spectrophotometry (AAS). The amount of sodium excretion in urine was corrected by the creatinine level, and was calculated by averaging the amount of sodium excretion of the panels for each example.

(Example 1)

After thawing the frozen mackerel as a fish, the belly was cut open to remove the intestines, and then the head, bones, and fins were removed to separate the mackerel boneless. The separated mackerel bone flesh was repeatedly washed with running water three times, and then immersed in seawater (salinity of 35‰) for 25 minutes for primary salting.

Separately, a fish sauce composition was prepared for secondary salting. Specifically, 20 parts by weight of salt was mixed with 100 parts by weight of anchovy, and water was mixed with anchovy fish sauce prepared by aging for one year, but the weight ratio was 1: 5 to prepare a fish sauce composition. And after immersing the mackerel in the prepared fish sauce composition, it was maintained for 20 minutes for secondary salting.

After salting, the mackerel was washed with running water, placed on a sieve for 5 minutes to dehydrate, rapidly frozen at -40 ° C for 12 hours, and then vacuum-packed in polyethylene wrappers. Vacuum-packed boneless minced mackerel was stored frozen at -18 ° C to complete the specimen.

(Example 2)

Fish sauce and fish sauce composition were prepared in the same manner as in Example 1, except that hairtail was used instead of anchovy when preparing the fish sauce composition.

(Example 3)

In Example 1, when preparing the fish sauce composition, a mixture of anchovy fish sauce and hairtail fish sauce as in Example 2 was used in a weight ratio of 7: 3, respectively, and specimens were prepared in the same manner as in Example 1.

(Example 4)

In Example 3, a mixture of anchovy fish sauce and hairtail fish sauce at a weight ratio of 5: 5 was used as the fish sauce, and specimens were prepared in the same manner except for that.

(Example 5)

Specimens were prepared in the same manner as in Example 4 except that water was not mixed when preparing the fish sauce composition.

(Example 6)

A plant extract was further included when preparing the fish sauce composition in Example 3. Specifically, after trimming and pulverizing ginseng, pear, and jujube, respectively, 300 parts by weight of pear and jujube, respectively, and 800 parts by weight of water were mixed with 100 parts by weight of ginseng, and heated at a temperature of 80 ° C. for 36 hours to prepare hot water extraction. . Specimens were prepared in the same manner except that 10 parts by weight of the prepared plant extract was added relative to 100 parts by weight of the fish sauce composition.

(Example 7)

A seasoning composition was prepared in the same manner as in Example 6, except that 150 parts by weight of A. chinensis was further added to 100 parts by weight of Kosam as a plant extract when preparing the seasoning composition. The physical properties of the prepared composition were measured and listed in Table 1 below.

(Example 8)

A seasoning composition was prepared in the same manner as in Example 6, except that only 100 parts by weight of ginseng was used as a plant extract when preparing the seasoning composition. The physical properties of the prepared composition were measured and listed in Table 1 below.

(Example 9)

A seasoning composition was prepared in the same manner as in Example 6, except that only pear and jujube were added in the same weight as in Example 1 as plant extracts when preparing the seasoning composition. The physical properties of the prepared composition were measured and listed in Table 1 below.

(Comparative Example 1)

Specimens were prepared in the same manner as in Example 1 except for secondary salting with a salting solution in which 50 parts by weight of salt was mixed with 100 parts by weight of water instead of the fish sauce composition during the second salting.

[Table 1]

As shown in Table 1, it can be seen that the mackerel prepared according to the present invention shows excellent values in the sensory test results even though the degree of rancidity is low. Specifically, Examples 1 and 2 using anchovy fish sauce or hairtail fish sauce at the time of secondary salting had a low degree of rancidity, and accordingly showed high sensory test values in taste and aroma.

In addition, Example 3, which was salted with a mixture of anchovy fish sauce and hairtail fish sauce, showed excellent values compared to Example 1. However, in Example 4, in which anchovy fish sauce and hairtail fish sauce were mixed at a weight ratio of 1: 1, the degree of rancidity was low, but the bitter taste increased as a lot of hairtail fish sauce was added, showing a relatively low value in the taste category during the sensory test.

In addition, when only anchovy fish sauce and cutlass fish sauce were added as fish sauce compositions as in Example 5, it was found that the rancidity of the fish sauce itself was not diluted, affecting the taste and aroma. showed the highest rancidity and the lowest sensory test results. In general, in the papers, a rancid odor can be felt when the value of Thiobarbituric acid reacted substance (TBARS), which indicates rancidity, is 0.5 mg MA/kg or higher. It can be said that the flavor has deteriorated to the point that it is difficult to consume.

In Example 6, in which extracts of gosam, pear, and jujube were added as plant extracts, sodium discharge increased. It can be seen that Example 7, in which more raisins were added, showed the highest sodium discharge. However, Example 8, in which only high ginseng was added as a plant extract, showed low sensory test results due to increased bitterness, and some (3 people) of the ingested sensory test agents showed symptoms of abdominal pain and diarrhea. In addition, in Example 9, in which only pears and jujubes were added, it can be seen that sodium excretion in the body decreased.

Although the above detailed description of the present invention has been specifically described with reference to preferred embodiments, various modifications are possible without departing from the scope of the present invention. Therefore, the scope of the present invention should not be limited to the described embodiments and should not be defined, and should be defined by not only the scope of the claims to be described later, but also those equivalent to the scope of these claims.

Claims (7)

a) trimming fish selected by size;
b) a first salting step of immersing the fish of step a) in brine for 10 to 120 minutes;
c) a second salting step of immersing the first salted fish in a fish sauce composition containing fish sauce and water for 10 to 60 minutes; and
d) rapidly freezing the secondary salted fish;
The method for producing salted fish, wherein the fish sauce composition comprises 300 to 1,500 parts by weight of water based on 100 parts by weight of the fish sauce.
According to claim 1,
The fish is mackerel, mackerel, salmon, trout, pollock, saury, cod, calchi, busse, seodae, flounder, eel, pole, blue crab, shrimp, limyeonsu, croaker, bottlefish, marlin, and croaker. Any one or plurality selected from Method for producing salted fish, characterized in that it comprises.
According to claim 1,
The method for producing salted fish, characterized in that the fish sauce includes any one or a plurality selected from canary fish sauce, anchovy fish sauce, hairtail fish sauce, tuna fish sauce and squid fish sauce.
According to claim 3,
The method for producing salted fish, characterized in that the fish sauce is anchovy fish sauce, hairtail fish sauce or a mixture thereof.
According to claim 1,
The method of producing salted fish, characterized in that the salinity of the brine is 30 to 50 permil.
According to claim 1,
The method for producing salted fish, characterized in that the fish sauce composition further comprises any one or a plurality of extracts selected from sorghum extract, pear extract and jujube extract.
Salted fish containing fish sauce prepared according to any one of claims 1 to 6.