KR100693465B1 - Manufacturing method of a mackerels flavoring with ginseng extracts - Google Patents
Manufacturing method of a mackerels flavoring with ginseng extracts Download PDFInfo
- Publication number
- KR100693465B1 KR100693465B1 KR1020050079649A KR20050079649A KR100693465B1 KR 100693465 B1 KR100693465 B1 KR 100693465B1 KR 1020050079649 A KR1020050079649 A KR 1020050079649A KR 20050079649 A KR20050079649 A KR 20050079649A KR 100693465 B1 KR100693465 B1 KR 100693465B1
- Authority
- KR
- South Korea
- Prior art keywords
- mackerel
- ginseng
- weight
- ginseng extract
- saline
- Prior art date
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
Description
도 1은 본 발명의 제조공정도를 나타낸다.1 shows a manufacturing process diagram of the present invention.
본 발명은 인삼고등어의 제조방법에 관한 것으로, 보다 상세하게는 저장유통 중에 산패나 비린내 및 이취가 없으며, 장기간 보존하여도 수분함량이 일정하여 딱딱하지 않아 섭식감이 좋으며, 잡균오염이 적기 때문에 상품성이 좋고 기호성과 보존성이 우수한 인삼고등어의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of ginseng mackerel, and more specifically, there is no rancidity, fishy smell and odor during storage distribution, and even if stored for a long time, the moisture content is constant, so it is not hard, good eating, and there is little bacterial contamination The present invention relates to a method for producing ginseng mackerel having good palatability and excellent preservation.
고등어(Mackerels)는 고도어(古刀魚)라고도 하며, 경골어강(硬骨魚綱 Osteichthyes) 농어목(Perciformes) 고등어과(Scombridae)에 속하는 해산어류이다. 몸은 방추형으로 길이는 20~50cm이며, 횡단면은 타원형이다. 몸색깔 등쪽이 녹색이고 굴곡된 흑색 파상이 특이한 유문이 옆줄 아래까지 내려가 있고 배쪽은 은백색이다. 연근해에 떼를 지어 내유하는데 한국, 일본, 중국 연해에 널리 분포한다.Mackerels, also known as ancient fish, are marine fish belonging to the Osteichthyes perciformes and the Scombridae family. The body is fusiform, 20 ~ 50cm long, and the cross section is oval. The body is green on the back and the curved black wave has a peculiar pylorus down to the side line and the belly is silver white. It is a herd in the offshore waters and widely distributed in Korea, Japan, and China.
고등어는 '바다의 보리'라고 불릴 정도로 그 영양가를 인정받고 있다. 고등어는 다른 등푸른 생선에 비해 비타민과 무기질이 풍부하다. 고등어는 정어리 등과 같이 전형적인 붉은살 생선으로 고기의 대소·계절·어장 등에 따라 성분치, 특히 수분과 지방의 함량이 크게 변한다. 참고등어는 가을부터 겨울에 걸쳐 지방 함량이 최대가 된다. 이 시기의 대형 고등어(35㎝이상)의 먹을 수 있는 부위의 지방함량은 20% 이고 수분은 낮아져 60%가 된다. 또 소형 고등어(20㎝이하)는 지방함량이 대체로 적고 시기에 따라 상당히 변동한다. 지방은 주로 피하지방층에 들어 있으며 그 다음으로는 내장·머리·뼈·꼬리 등에 있다. 정어리와는 달리 내장의 지방 함량이 그리 많지는 않다. 또 지방의 구성은 고도 불포화지방산이 많고 산화, 산패되기 쉽다.Mackerel is known for its nutritional value, so-called 'barley of the sea'. Mackerel is richer in vitamins and minerals than other blue fish. Mackerel is a typical red fish like sardine, and the value of ingredients, especially water and fat, varies greatly depending on the size, season, and fishery of the meat. Mackerel has the highest fat content from fall to winter. In this period, the mackerel (35 cm or more) of the large mackerel contains 20% fat and 60% water. In addition, small mackerel (less than 20cm) is generally low in fat and fluctuates significantly with season. Fat is usually found in the subcutaneous fat layer, followed by the intestines, head, bones, and tails. Unlike sardines, the fat content of the intestines is not very high. In addition, the fat composition is high in polyunsaturated fatty acids, easily oxidized and rancid.
고등어의 영양 성분은 고등어 100g 당, 열량 23kcal, 수분 62.5g, 단백질 19.8g, 지방 16.5g, 칼슘 22㎎인 160㎎, 철 1.5㎎, 나트륨 80㎎, 칼륨 300㎎, 비타민A 1001I.U 비타민B₁0.16㎎, 비타민B₂0.54㎎, 비타민C 3㎎ 비타민D 330I.U, 니아신 9.7㎎ 이다. 또한, 불포화지방산 394∼401㎎/g, EPA 11.1∼22.6㎎/g, DHA 29.3∼40.6㎎/g 포화지방산 267∼272㎎/g를 함유하고 있어 영양이 매우 풍부하다.The mackerel's nutritional components are calories per 100g, calories 23kcal, 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 16 mg, vitamin B2 0.54 mg, vitamin C 3 mg vitamin D 330 I.U, niacin 9.7 mg. In addition, it contains 394 to 401 mg / g of unsaturated fatty acid, 11.1 to 22.6 mg / g of EPA, and 267 to 272 mg / g of saturated fatty acid, and is rich in nutrition.
고등어나 꽁치와 같은 등푸른 생선은 상기와 같이 지방 및 단백질과 함께 사람의 몸에 좋은 DHA(docosahexanoic acid), EPA(eicosa pentaenoic acid) 등의 고도 불포화지방산이 많으나, 유통과정 중에 쉽게 변질되어 널리 이용되지 못했다. 이러한 등푸른 생선의 변질을 막기 위해, 마른간법이나 물간법을 이용하여 생선을 소금에 절여 저장하는 염장방법이 사용되어 왔으나, 저장 및 건조과정에서 공기에 노출되어지므로 유해미생물이나 해충의 번식으로 부패를 촉진시킬 우려도 있다.Blue fish such as mackerel or saury are rich in polyunsaturated fatty acids such as DHA (docosahexanoic acid) and EPA (eicosa pentaenoic acid), which are good for human body, together with fats and proteins, as described above. I couldn't. In order to prevent the deterioration of such blue fish, salting method of salting and storing fish by using dry liver method or water method has been used, but because it is exposed to air during storage and drying process, it decays due to reproduction of harmful microorganisms or pests. There is also a possibility to promote.
고등어를 포함한 바다 생선은 선도가 좋을 때는 휘발성성분이 적으나, 선도 저하에 따라 휘발성염기(암모니아, 트리메틸아민, 디메틸아민 등)의 아민류가 생성되고, 여기에 피페리딘, 아세트알데하이드 등이 섞여서 비린내를 내게 된다. 그 밖에 휘발성산(초산, 부틸산, 불포화지방산 등)의 산화에 따라 생성되는 휘발성카보닐화합물, 알콜류, 탄화수소 등이 관여하여 어취를 형성하게 된다. 심하게 선도가 저하되면 부패취를 내는 데, 휘발성알데히드(프로판올, 부탄올, 펜타날, 헥사날 등)와 휘발성황화합물(유화수소, 메탄치올, 디메틸설파이드 등)에서 나는 냄새이다.Sea fish, including mackerel, has less volatile components when freshness is good, but amines of volatile bases (ammonia, trimethylamine, dimethylamine, etc.) are produced as freshness decreases, and piperidine, acetaldehyde, etc. are mixed and fishy To me. 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 to form odor. If the freshness is severely degraded, it produces a odor, odor from volatile aldehydes (propanol, butanol, pentanal, hexanal, etc.) and volatile sulfur compounds (hydrogen sulfide, methane thiol, dimethyl sulfide, etc.).
일반적으로 생선을 소금의 포화용액(25%이하)으로 염지하게 되면 미생물의 억제에는 효과가 있지만, 과도한 삼투압에 의하여 수분활성 Aw (water activity)이 1.0에서 0.85 이하로 떨어지게 되고, 식염이온의 길항작용 또는 2가 이온이 생선 단백질 분자간의 교차결합을 형성하여 단백질 구조가 강고하게 되어 보수성이 감소하게 된다. 더구나 염장 후 고등어를 장기간 보존하게 되면 과도한 건조가 일어나 수분활성도가 Aw 0.2∼0.6로 되어 조리시 수분을 공급하여 복원시켜도 조직의 변화와 단백질의 변성 및 짠맛이 강하여 상품성을 떨어뜨리게 된다. 따라서 조리시 고등어의 맛을 좋게하고 단백질의 복원을 좋게 하기 위해서는 수분함량 20∼50%(Aw 0.65∼0.85)으로 유지하는 것이 좋으나, 장기간 저장하였을 때 미생물이 쉽게 발육하고 저장중에 지방의 산패로 인하여 비린내와 이취가 생성되므로 저농도의 소금으로 염지하면서 잡균의 오염을 억제시켜 저장성을 높일 수 있는 방안이 절실히 요구되고 있다.In general, salting a fish with a saturated solution of salt (less than 25%) is effective in inhibiting microorganisms, but the water activity Aw (water activity) drops from 1.0 to 0.85 due to excessive osmotic pressure and antagonism of salt ions. Alternatively, divalent ions form cross-links between fish protein molecules, resulting in a strong protein structure resulting in reduced water retention. Furthermore, if salted mackerel is preserved for a long time after salting, excessive drying occurs and the water activity becomes Aw 0.2-0.6, so that even if it is restored by supplying moisture during cooking, tissue change, protein denaturation and salty taste are strong, thereby degrading its commerciality. Therefore, in order to improve the taste of mackerel during cooking and to restore the protein, it is recommended to maintain the water content of 20-50% (Aw 0.65-0.85), but the microorganism easily develops when stored for a long time and due to the rancidity of fat during storage Since fishy smell and odor are produced, there is an urgent need for a method of improving storage by preventing contamination of various bacteria while salting with low concentration of salt.
인삼(人蔘 Ginseng/Panax schinseng)은 미나리목 오가피나무과(두릅나무과)에 속하는 음지성 여러해살이풀 또는 뿌리이다. 인삼은 원래 온대 지역 산악 지대의 삼림에서 자생하는 음지식물인데, 약용식물로 수요가 증가하여 재배하게 되었다. 인삼은 주로 북위 33°~48°의 지역(한국)에 자생 분포하며 약효가 가장 높아 이 지역에서 인삼의 재배 및 제조기술이 발달되었다.Ginseng (人蔘 Ginseng / Panax schinseng) is a phonogenic perennial herb or root belonging to the genus Asteraceae. Ginseng is a wild plant that grows naturally in forests in temperate mountain areas. It is a medicinal plant that is grown in demand. Ginseng is distributed natively in the region of 33 ° ~ 48 ° north (Korea) and has the highest medicinal effect.
인삼에는 사포닌(saponin; ginsenoside)이 약 5% 함유되어 있으며, 인삼사포닌은 13종 이상의 사포닌 혼합물로서 진세노사이드의 함량이 높고, 사포닌이 함유된 게닌은 프로파낙사트리올, 프로파낙사디올, 올레아놀산의 3종이 있다. 인삼의 향기의 근원은 β-엘레멘(elemen)이 있고 고비점부에는 불안정한 액체이며 공기중에서 용이하게 수지화하는 파낙시놀이 함유되어 있다. 뿌리에 함유된 파낙산은 팔미틴산, 스테아린산, 올레인산, 리놀산 등의 혼합물인데 지질의 가수분해에 의하여 생성된 것이며, 또한 코린도 함유되어 있는 데 혈압강하 성분으로 알려져 있다. 그 밖에도 아미노산과 펩타이드, 비타민, 1당류, 2당류 등이 함유되어 있다.Ginseng contains about 5% of saponin (ginsenoside), and ginseng saponin is a mixture of 13 or more types of saponins with high content of ginsenosides, and saponin-containing genin contains propanoxatriol, propanaxadiol, There are three species of oleanolic acid. The origin of the fragrance of ginseng is β-elemen, the unstable liquid in the high boiling point, and contains panaxinol, which is easily resinized in the air. Panaxonic acid contained in the root is a mixture of palmitic acid, stearic acid, oleic acid, linoleic acid, etc., which is produced by hydrolysis of lipids, and also contains corin, which is known as a blood pressure lowering component. In addition, it contains amino acids, peptides, vitamins, monosaccharides and disaccharides.
인삼의 약효는 중국에서 가장 오래된 본초학서(本草學書)인 《신농본초경》에서는 365종의 약물중에서 인삼이 상품약으로 기록되어 있고, 인삼은 오장을 보호하고 정신을 안정시키며, 눈을 밝게 한다. 또, 오래 복용하면 몸이 가벼워지고 오래 살 수 있다는 등의 약효가 명시되어 있는데, 이는 과학적으로 밝혀진 인삼의 효능과 잘 부합한다. 한국에서는 1884년(고종 21) 황도연(黃道淵) 찬(撰), 황필수(黃泌秀) 편(編)으로 된 《방약합편》이, 오늘날에도 흔히 사용되고 있는 한방 처방서인데, 여기서는 467방의 처방이 보제(補劑)인 상통처방(上統處方), 화제(和劑)인 중통처방, 공제(功劑)인 하통처방의 삼통분류(三統分類)로 나누어져 있다. 이 의서에서 인삼은 132종의 처방에 배합되어 있고, 이들 처방의 약 94％가 상통·중통의 처방에 포함되어 있다. 이상과 같은 사실에서 인삼은 주로 보약 또는 강장제로 사용되었다. 일반적으로 인삼의 약효는 강장·강심·건위·보정·진정·자양(滋養) 등의 약으로 널리 사용되고, 위장 등의 기능 쇠약에 의한 물질대사 기능의 저하에 부활제(賦活劑)로 사용되며, 병약자의 위부정체감(胃部停滯感)·소화불량·구토·흉통·이완성설사·식욕부진 등에도 응용된다. 인삼의 기본적인 약리작용을 적응소(adaptogen) 효과로 생물체가 가지고 있는 비특이적(非特異的)인 저항력을 증대시킴으로써 병적 이상 상태를 정상화시키는 작용이 인삼의 기본적이고 대표적인 약리작용이다.Ginseng's medicinal effect is recorded as a commodity medicine among the 365 kinds of drugs in the New Agricultural Herbal Medicine, the oldest herbology book in China, and ginseng protects the five intestines, stabilizes the mind and brightens the eyes. . In addition, the long-term taking lightens the body, such as long-lived, such as the effect is clearly stated, which is well matched with the efficacy of scientifically proven ginseng. In Korea, `` Medicinal Medicines '' consisting of Hwang Do-yeon and Hwang Pil-su, in 1884 (Gojong 21), is a herbal prescription that is still used today. It is divided into three types of complementary prescriptions, upper topical prescriptions, and subtractive prescriptions. In this document, ginseng is formulated into 132 kinds of prescriptions, and about 94% of these prescriptions are included in the prescription of upper and middle pain. In the above fact, ginseng was mainly used as a medicine or tonic. In general, the effects of ginseng are widely used in medicines such as tonic, strong heart, health, correction, soothing, and nourishment, and are used as an activator to reduce metabolic function caused by a weakness of the stomach. It is also applied to the sense of gastric identity, indigestion, vomiting, chest pain, laxative diarrhea, and loss of appetite of the sick. The basic and representative pharmacological action of ginseng is to normalize pathological abnormality by increasing the non-specific resistance of living organisms by adapting the basic pharmacological action of ginseng.
최근 세계 각국의 연구 결과에 의하면 인삼의 뿌리에는 약효 유효 성분으로 사포닌글리코시드(사포닌배당체)인 긴세노사이드류, 스테로이드, 비타민B군, 콜린 등이 함유되어 있다는 것이 확인되었다. 또 인삼의 함유에탄올엑스(알코올 추출물)·달임약 등은 부신피질호르몬의 하나인 당질코르티코이드(glucocorticoid)의 분비를 촉진하고, 대뇌피질을 자극하여 콜린의 작동성을 강화할 뿐만 아니라, 혈압 강하, 호흡 촉진, 인슐린 작용 증강, 적혈구·헤모글로빈 증가 등의 약효를 나타낸다. 긴세노사이드류는 항피로작용(抗疲勞作用), 작업능력 촉진작용, 성선(性腺)의 발육 촉진작용, 혈당값 강하작용, DNA합성 촉진작용 등의 약효를 나타내며, 인삼의 약효 성분은 약리적 작용을 바탕으로 하여 항산화작용 및 항암작용이 있는 것으로 밝혀지고 있다.Recent studies from around the world confirmed that the root of ginseng contains saponin glycosides (saponin glycosides), ginsenosides, steroids, B vitamins, and choline. Ginseng-containing ethanol extract (alcohol extract) and decoction also promote the secretion of glucocorticoids, one of the adrenal cortex hormones, and stimulate the cerebral cortex to strengthen choline's operability, lowering blood pressure and breathing. Drugs such as acceleration, enhanced insulin action, and increased red blood cell and hemoglobin are shown. Ginsenosides exhibit anti-fatigue, work-promoting, sex gland development, hypoglycemic activity, DNA synthesis, and other pharmacological effects. Based on this, it has been found to have antioxidant activity and anticancer activity.
유기산은 천연에 존재하는 카르복신산으로서 초산, 구연산, 주석산, 안식향산 등이 있으며 수용액 상태에서 산성을 띄게 되어 청량음료, 산미료, 보존료 등으로 많이 쓰이고 있다. 식용이 가능한 주정은 주로 에탄올로서 살균제, 소독제 등으로 많이 쓰이고 있다.Organic acids are carboxylic acids that exist in nature and include acetic acid, citric acid, tartaric acid, and benzoic acid. They are acidic in aqueous solution and are used as soft drinks, acidulants, and preservatives. Edible alcohol is mainly ethanol and is used as a disinfectant and disinfectant.
한편 본 발명과 관련된 종래기술로서 한국특허공개 10-2004-66568(간고등어의 제조방법)은 고등어의 배를 갈라 내장을 적출해 내고 등뼈를 중심으로 절개한 다음 손질된 고등어를 해수로 세척하는 단계; 상기 고등어를 해수에 3~4시간 동안 침수시켜 염장하는 단계; 상기 고등어를 담수로 세척한 다음 키토산용액에 침수시킨 후 물기를 빼는 단계; 상기 물기를 뺀 고등어의 표면과 절개면에 소정량의 구운 소금과 상기 키토산용액을 뿌려 염장하는 단계; 상기 염장된 고등어의 물기를 빼고 숙성시킨 다음 진공 포장한 방법을 특징으로 하는 간 고등어 제조방법에 관한 것이고, 한국특허공개 10-2002-31151(죽염을 이용한 간고등어 제조방법 및 동방법에 의해 생산된 간고등어)은 고등어의 등을 갈라 내장을 적출해 내고 머리와 등뼈를 제거하는 단계; 상기 다듬어진 고등어를 해수에 세척하는 단계; 표면 건조를 위한 자연 탈수 단계; 항균죽염을 녹인 물에 일정시간 고등어를 침지시켜 염장하는 단계; 상기 염장 고등어를 건져 물기를 빼 해풍 건조하는 단계를 포함하여 이루어지는 죽염 간고등어 제조 방법과 상기 방법에 의해 제조된 간고등어 관한 것이나, 이들 방법과 본 발명과는 기술적 구성이 다른 것 들이다.On the other hand, Korean Patent Publication No. 10-2004-66568 (Method of manufacturing liver mackerel) according to the present invention comprises the steps of splitting the belly of the mackerel and extracting the intestines, incised around the spine and washing the groomed mackerel with sea water; Salting the mackerel by immersion in sea water for 3-4 hours; Washing the mackerel with fresh water and immersing it in chitosan solution to drain water; Sprinkling and sprinkling a predetermined amount of grilled salt and the chitosan solution on the surface and incision surface of the drained mackerel; It relates to a method for manufacturing liver mackerel, characterized in that the dried and drained of the salted mackerel and then vacuum-packed, Korean Patent Publication No. 10-2002-31151 (Manganese mackerel using bamboo salt production method and liver mackerel produced by the same method) ) Splitting the back of the mackerel to remove the intestines and remove the head and spine; Washing the polished mackerel in sea water; Natural dewatering step for surface drying; Salting by immersing mackerel in water for dissolving antibacterial bamboo salt for a predetermined time; Bamboo salt mackerel production method comprising the step of taking the salted mackerel and draining water to dry the sea breeze and the liver mackerel produced by the above method, these methods and the present invention is different from the technical configuration.
본 발명은 상기 종래기술이 가지는 문제를 해결하기 위해 안출된 것으로, 본 발명의 목적은 저장유통 중에 산패나 비린내가 없으며, 건조시켜 장기간 보존하여도 수분함량이 일정하여 딱딱하지 않아 섭식감이 좋으며, 잡균오염이 적기 때문에 상품성이 좋고 기호성과 보존성이 우수한 인삼고등어를 제공함에 있다. The present invention has been made to solve the problems of the prior art, the object of the present invention is no rancidity or fishy smell during the storage distribution, the moisture content is constant even if stored for a long time to dry, good eating feeling, It is provided with ginseng mackerel with excellent commerciality and palatability and preservation because of less germs pollution.
상기 목적을 달성하기 위하여 본 발명은 소금용액에 인삼을 에탄올로 추출시킨 인삼추출물과 유기산을 혼합시킨 잡균방지제에 고등어를 염지하여 1차건조하는 단계와, 식염수와 보습제로 당알콜을 혼합한 용액에 1차건조된 고등어를 침지시켜 2차건조하는 단계를 포함하는 인삼고등어의 제조방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of first drying by soaking mackerel in a ginseng extract mixed with ginseng extract and ethanol in a salt solution and an organic acid, in a solution of sugar alcohol mixed with saline and moisturizer 1 It provides a method for producing ginseng mackerel comprising the step of immersing the second dried mackerel to dry second.
상기 본 발명에서 바람직하게는 상기 잡균방지제는 8∼15％의 식염수용액에 대하여 인삼추출물과 유기산이 각각 3∼5 중량% 첨가된다.In the present invention, preferably, the antibacterial agent is added to the ginseng extract and the organic acid 3 to 5% by weight with respect to 8 to 15% saline solution.
상기 본 발명에서 바람직하게는 상기 보습제로 8∼15％의 식염수에 당알콜이 1∼3 중량% 포함된다.In the present invention, preferably 1 to 3% by weight of sugar alcohol in 8 to 15% saline solution as the moisturizing agent.
상기 본 발명에서 바람직하게는 상기 당알콜은 솔비톨, 말티톨 또는 환원물엿 중에서 선택된 어느 하나 이상이 포함된다.In the present invention, preferably, the sugar alcohol includes any one or more selected from sorbitol, maltitol or reduced syrup.
상기 본 발명에서 바람직하게는 상기 유기산은 초산, 구연산, 주석산 또는 안식향산 중에서 어느 하나 이상이 선택된다.In the present invention, the organic acid is preferably any one or more selected from acetic acid, citric acid, tartaric acid or benzoic acid.
상기 본 발명에서 바람직하게는 상기 건조된 고등어의 염농도는 4∼10%이고, 수분활성도는 Aw 0.65∼0.85로 한다.In the present invention, the salt concentration of the dried mackerel is preferably 4 to 10%, and the water activity is Aw 0.65 to 0.85.
상기 본 발명에서 바람직하게는 상기 고등어의 염지 및 침지는 20∼35℃에서 1∼5일간 처리한 후 건조하는 것으로 한다.In the present invention, preferably, the salted and immersed mackerel is dried after treatment at 20 to 35 ° C. for 1 to 5 days.
상기 본 발명에서 바람직하게는 상기 인삼추출물은 인삼, 수삼, 미삼, 백삼 또는 홍삼 중에서 선택된 어느 하나 또는 그 이상을 에탄올 또는 열수로 추출한 것으로 한다.In the present invention, the ginseng extract is preferably any one or more selected from ginseng, ginseng, rice ginseng, white ginseng or red ginseng with ethanol or hot water.
이하, 본 발명의 내용을 단계별로 보다 상세하게 분설하면 다음과 같다. Hereinafter, the content of the present invention in more detail step by step as follows.
잡균방지제 처리 및 1차건조Antibacterial agent treatment and primary drying
고등어를 염지함에 있어서 소금 농도가 높으면 강한 삼투현상으로 인하여 단백질 구조의 변화를 일으켜 조직이 강고하게 되고 보수성이 감소하게 되어 짠맛이 강하므로 종래 보다 소금 농도를 낮추고 자, 정제수에 소금을 용해시켜 8∼15% 식염수를 제조한다. In salting mackerel, if the salt concentration is high, the protein structure changes due to the strong osmotic phenomenon, and the tissue becomes firm and the water retention is reduced. The salty taste is strong, so the salt concentration is lowered than before. Prepare 15% saline.
인삼추출물은 잘게 분쇄한 인삼, 수삼, 미삼, 백삼 또는 홍삼을 갈거나 또는 미세하게 분쇄한 후, 에탄올에 넣고 30∼50℃에서 5∼10시간 동안 추출하여 인삼추출물을 얻는다. 또한 상기의 인삼을 오토클레이브에서 찐 후 열수추출하여 인삼추출물을 제조할 수도 있다. Ginseng extract is ground or finely ground ginseng, ginseng, rice ginseng, white ginseng or red ginseng, finely pulverized, put into ethanol and extracted for 5 to 10 hours at 30-50 ℃ to obtain a ginseng extract. Ginseng extract may also be prepared by steaming the ginseng in an autoclave and extracting hot water.
고등어는 신선한 성어만을 선별하여 최대한의 신선도를 유지한 상태에서 예리한 칼로 생선의 배나 등 또는 배와 등을 동시에 절개하고, 생선 내부의 내장을 제거한 후, 3,4회 위생세척과정을 거친다. Mackerel is selected by fresh fish only to maintain maximum freshness, and at the same time incision of the fish belly or back or belly of the fish with a sharp knife, remove the internal organs of the fish, and then go through three or four sanitary washing processes.
상기의 식염수에 인삼추출물과 유기산이 혼합된 잡균방지제를 제조한 후, 세 척과정을 끝낸 고등어를 25∼35℃에서 2∼5일간 침지시켜 조리시 먹기에 적합한 고등어의 염농도를 4∼10%(건물기준)로 하기 위하여 통풍이 잘 되는 곳에 방치하거나 열풍으로 쪼여서 수분과 불순물을 적하시키며 건조한다.After preparing the antibacterial agent mixed with ginseng extract and organic acid in the saline solution, immersed mackerel after washing process for 2 to 5 days at 25 ~ 35 ℃ to prepare a salt concentration of 4 ~ 10% To be a building standard), leave it in a well-ventilated place, or dry it with dropping moisture and impurities by hot air.
보습제의 처리 및 2차건조Treatment and secondary drying of moisturizer
고등어의 저장 유통 중에 일어날 수 있는 비린내와 지방산패를 억제시키고 고등어의 과도한 건조를 막기 위하여 식염수에 보습제로 당알콜 중에서 1∼3 중량%의 솔비톨, 말티톨 또는 환원물엿을 혼합한다.To suppress fishy and fatty acid plaques that may occur during storage distribution of mackerel and to prevent excessive drying of mackerel, 1 to 3% by weight of sorbitol, maltitol or reduced starch syrup is mixed with saline as a moisturizing agent.
식염수에 보습제가 혼합된 용액에 1차건조된 고등어를 1∼2일 정도 침지시키고 건져낸 고등어를 통풍이 잘 되는 음지에서 2∼3일 동안 또는 열풍으로 건조시켜 수분과 불순물을 적하시킨다. 적당한 수분함량이 되면 고등어를 1마리씩 진공 포장하여 냉장고에 저장하였다.The dried mackerel is immersed in saline solution mixed with moisturizer for 1-2 days and dried mackerel is dried in hot air for 2-3 days or by hot air to drop water and impurities. After the proper moisture content, the mackerel was vacuum packed one by one and stored in the refrigerator.
이하 본 발명의 내용을 실시예에 의해 보다 상세하게 설명하기로 한다. 다만 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시예에 한정되어지는 것으로 해석되어져서는 아니된다.Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.
<실시예 1><Example 1>
정제수에 소금을 용해시킨 8% 식염수에 인삼추출물과 구연산을 각각 5 중량%을 혼합하여 얻은 잡균방지제에 고등어를 침지시킨 후, 1차 건조하였다.Mackerel was immersed in the antibacterial agent obtained by mixing 5% by weight of ginseng extract and citric acid in 8% saline solution in which salt was dissolved in purified water, and then dried first.
상기의 식염수에 보습제로 솔비톨 3 중량%를 혼합한 용액에 1차건조된 고등 어를 침지시키고 건져낸 고등어를 통풍이 잘 되는 음지에서 고등어의 조리시 먹기에 적합한 염농도(4∼10%)와 수분활성도(Aw 0.65∼0.85)로 건조시킨 후, 고등어를 1마리씩 진공 포장하여 냉장고에 저장하였다.Salt concentration (4-10%) and water activity suitable for eating mackerel in the well-ventilated shade of mackerel after immersing the first dried mackerel in a solution mixed with sorbitol 3% by weight in a saline solution After drying to (Aw 0.65 to 0.85), the mackerel was vacuum packed one by one and stored in a refrigerator.
<실시예 2><Example 2>
10%의 소금용액에 인삼추출물과 구연산을 각각 4 중량% 첨가하고, 식염수에 솔비톨 2 중량%를 첨가하는 것을 제외하고는 실시예 1과 동일하게 고등어를 제조하였다. Mackerel was prepared in the same manner as in Example 1 except that 4% by weight of ginseng extract and citric acid were added to 10% salt solution, and 2% by weight of sorbitol was added to the saline solution.
<실시예 3><Example 3>
12%의 소금용액에 인삼추출물과 구연산을 각각 3 중량% 첨가하고, 식염수에 솔비톨 1 중량%를 첨가하는 것을 제외하고는 실시예 1과 동일하게 고등어를 제조하였다.Mackerel was prepared in the same manner as in Example 1 except that 3% by weight of ginseng extract and citric acid were added to 12% salt solution, and 1% by weight of sorbitol was added to the saline solution.
<실시예 4><Example 4>
15%의 소금용액에 인삼추출물과 구연산을 각각 3 중량% 첨가하고, 식염수에 솔비톨 1 중량%를 첨가하는 것을 제외하고는 실시예 1과 동일하게 고등어를 제조하였다.Mackerel was prepared in the same manner as in Example 1 except that 3% by weight of ginseng extract and citric acid were added to a 15% salt solution, and 1% by weight of sorbitol was added to the saline solution.
<실시예 5>Example 5
보습제로 말티톨을 사용한 것을 제외하고는 실시예 1과 동일하게 고등어를 제조하였다. Mackerel was prepared in the same manner as in Example 1, except that maltitol was used as a humectant.
<실시예 6><Example 6>
보습제로 환원물엿을 사용한 것을 제외하고는 실시예 1과 동일하게 고등어를 제조하였다. Mackerel was prepared in the same manner as in Example 1, except that the reduced syrup was used as a humectant.
<비교예>Comparative Example
고등어를 포화식염수에 3일간 염지하여 건져낸 후, 음지에서 3일간 건조하여 냉장고에 저장하였다. The mackerel was soaked in saturated saline for 3 days, and then dried for 3 days in the shade and stored in the refrigerator.
<시험예 1> ; 총균수의 측정<Test Example 1>; Measurement of total bacteria
실시예 1 내지 6과 같이 제조된 고등어에 대하여 대조군(비교예)의 고등어와 총균수를 다음과 같이 비교하였다. 총균수는 검체 25g에 225mL의 펩톤수를 가한 후 균질기로 균질화한 것을 검액으로 사용하였다. 검액의 1mL로 희석한 후 각 단계별로 1mL를 멸균된 페트리디시 3매에 무균적으로 분주하고 약 45~48℃로 유지한 PCA(plate count agar) 약 15~17mL를 무균적으로 가하여 검액과 혼합 하였다. 고형화 후 배지를 37℃에서 24시간동안 배양하고 평판당 30~300개의 집락을 생성한 평판을 선택하여 집락수를 계수 시료 g당 cfu를 구하였다. 총균수를 측정한 결과를 다음의 표 1로부터 알 수 있듯이 저농도 소금용액에 잡균방지제로 유기산과 에탄올을 첨가함으로써 우수한 염지효과를 나타냈다.The mackerel and the total number of bacteria in the control group (Comparative Example) were compared to the mackerel prepared as in Examples 1 to 6 as follows. The total bacterial count was added to 225 mL of peptone water to 25 g of the sample and homogenized with a homogenizer. After dilution with 1 mL of the sample solution, 1 mL of each sample was aseptically dispensed into 3 sterile Petri dishes and aseptically added about 15-17 mL of PCA (plate count agar) maintained at about 45 ~ 48 ℃. It was. After solidification, the medium was incubated at 37 ° C. for 24 hours, and a plate was selected from which 30 to 300 colonies were generated per plate. As a result of measuring the total number of bacteria, as shown in Table 1 below, an excellent dyeing effect was obtained by adding organic acid and ethanol as a antibacterial agent to a low concentration salt solution.
<표 1> 총균수Table 1 Total bacteria
<시험예 2><Test Example 2>
관능검사는 훈련된 20명의 관능검사 요원을 대상으로 염도, 씹힘성, 비린내, 맛, 기호도를 조사하였다. 5점 척도법으로 점수를 기록하였으며 본 실험에서 실시된 관능검사의 측정 결과는 모두 SAS(Statistical Analysis System)프로그램으로 이용하여 분산 분석으로 분석하였다. 그 결과를 다음의 표 2에서 알 수 있듯이 염도(짠맛의 정도), 씹힘성, 비린내유무, 맛, 기호도 등 여러 가지 면에서 본 발명이 우수함을 알 수 있다.The sensory evaluation was conducted to examine salinity, chewiness, fishy taste, taste and palatability of 20 trained sensory agents. The score was recorded by the 5-point scale, and all the sensory test results were analyzed by analysis of variance using SAS (Statistical Analysis System) program. As can be seen in the following Table 2, it can be seen that the present invention is excellent in various aspects such as salinity (degree of salty), chewability, fishy presence, taste, and preference.
<표 2> 관능검사 결과 <Table 2> Sensory Test Results
본 발명의 인삼고등어는 저농도 염분으로 염지하더라도 저장유통 중에 산패나 비린내가 없으며, 건조시켜 장기간 보존시에도 수분함량이 일정하여 딱딱하지 않아 섭식감이 좋으며, 잡균오염이 적기 때문에 상품성이 좋고 기호성과 보존성이 우수한 인삼고등어를 제공한다.The ginseng mackerel of the present invention does not have rancidity or fishy smell during storage distribution even if it is salted with low concentration of salt, and it has good water content because it is not stiff because of constant moisture content even during long-term preservation. This provides excellent ginseng mackerel.
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| KR101243640B1 (en) * | 2009-04-15 | 2013-03-14 | 손희진 | the method of producing salted mackerels with enzymatic extracts from E. cava. |
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