KR20220087917A - Salt Solution Containing Natural Extract To Improve Fish Texture And Method For Producing Salted Fish Using The Same - Google Patents
Salt Solution Containing Natural Extract To Improve Fish Texture And Method For Producing Salted Fish Using The Same Download PDFInfo
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- fish
- salt
- salting
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
생선의 식감을 개선하기 위한 천연 추출물로써 모링가잎(Moringa oleifera), 조릿대잎(Sasa borealis), 녹차잎, 및 괭생이모자반으로 이루어진 군에서 선택된 하나 이상의 추출물; 및 식염을 포함하는 생선 염지용 조성물을 이용하여 제조한 염장 생선은 기존 천일염으로 염지한 생선보다 탄력성 및 씹음성이 증가하고 깨짐성이 감소하여 우수한 식감을 가질 수 있다.As a natural extract for improving the texture of fish, one or more extracts selected from the group consisting of Moringa leaves (Moringa oleifera), Sasa borealis, green tea leaves, and locust oleifera; And salted fish prepared using a composition for salting fish containing salt increases elasticity and chewiness and reduces brittleness compared to fish salted with conventional sea salt, so that it can have an excellent texture.
Description
본 발명은 생선의 식감을 개선하는 천연 추출물을 포함하는 염지액 및 이를 이용한 염장 생선 제조방법에 관한 것이다.The present invention relates to a salting solution containing a natural extract for improving the texture of fish and a method for preparing salted fish using the same.
염장은 식품보장법의 하나로 어류, 육류, 야채 등의 식품에 다량의 식염을 뿌리든가(마른간법), 식품을 진한 식염수에 침지(물간법)해서 저장하는 것으로 식염의 탈수 작용에 의하여 세균의 번식을 억제시켜 식품을 저장하는 방법이며 특히 생선 저장에 널리 사용되고 있다. Salting is one of the food security methods, by sprinkling a large amount of salt on foods such as fish, meat, and vegetables (dry seasoning method) or by immersing food in concentrated saline (water seasoning method) and storing it. It is a method of storing food by suppressing it, and is particularly widely used for storing fish.
고등어는 대표적인 등푸른 생선으로서 태평양 고등어, 망치 고등어, 대서양 고등어 등 Scomber 속에 속하는 생선들을 지칭한다. 고등어는 지방, 단백질 이외에도 철분, 칼슘 등 미네랄을 풍부하게 함유하고 있으며, 불포화지방산의 일종인 DHA(docosa hexanoic acid), EPA(eicosa pentaenoic acid) 등을 풍부하게 함유하고 있다.Mackerel is a representative blue-backed fish and refers to fish belonging to the genus Scomber, such as Pacific mackerel, hammer mackerel, and Atlantic mackerel. In addition to fat and protein, mackerel contains abundant minerals such as iron and calcium, and contains abundant amounts of DHA (docosa hexanoic acid) and EPA (eicosa pentaenoic acid), which are unsaturated fatty acids.
고등어는 부패 속도가 다른 생선보다 빠르기 때문에 외관은 정상적이어도 내부는 부패가 진행되는 경우가 많으며, 고등어가 생명을 잃은 후부터는 내장에 들어있는 소화 효소의 작용으로 자가소화가 이루어져 육질의 탄력성이 약해지게 된다.Because mackerel decays faster than other fish, even though the appearance is normal, the inside is often decomposed. .
고등어를 장기간 보관하기 위해 국내에서는 주로 천일염을 이용하여 염장하고 있다. 그러나 천일염은 마그네슘 함량이 높아 특유의 쓴맛이 있어 고등어 본래의 맛을 퇴색시켜 품질이 저하시키는 문제가 있다. 또한 천일염으로 염장한 고등어는 육질의 탄력성이 감소하고 및 깨짐성이 증가하는 문제가 있다.In order to store mackerel for a long time, in Korea, sea salt is mainly used for salting. However, there is a problem that sea salt has a characteristic bitter taste due to its high magnesium content, thereby discoloring the original taste of mackerel and lowering the quality. In addition, mackerel salted with sea salt has a problem in that the elasticity of the meat is decreased and the brittleness is increased.
일 구체예에 따르면 천연 추출물을 포함함으로써 생선의 식감을 개선할 수 있는 염지액 및 이를 이용한 염장 생선 제조방법을 제공한다.According to one embodiment, there is provided a salting solution capable of improving the texture of fish by including a natural extract, and a method for producing salted fish using the same.
일 양상은 모링가잎(Moringa oleifera), 조릿대잎(Sasa borealis), 녹차잎(Camellia sinensis), 및 괭생이모자반(Sargassum horneri)으로 이루어진 군에서 선택된 하나 이상의 추출물; 및 식염을 포함하는 생선 염지용 조성물을 제공한다. One aspect is Moringa leaves ( Moringa oleifera ), bamboo leaves ( Sasa borealis ), green tea leaves ( Camellia sinensis ), and one or more extracts selected from the group consisting of Sargassum horneri ; And it provides a composition for salting fish comprising salt.
상기 모링가잎(Moringa oleifera), 조릿대잎(Sasa borealis), 녹차잎(Camellia sinensis), 및 괭생이모자반(Sargassum horneri)으로 이루어진 군에서 선택된 하나 이상의 추출물은 염장 생선의 식감을 개선하기 위한 천연 추출물일 수 있다. The moringa leaf ( Moringa oleifera ), bamboo leaf ( Sasa borealis ), green tea leaf ( Camellia sinensis ), and at least one extract selected from the group consisting of Sargassum horneri is a natural extract for improving the texture of salted fish can be
상기 모링가(Moringa oleifera)는 드럼스틱 나무(drumstick tree)로도 불리우며, 줄기, 잎, 뿌리, 열매 등 대부분의 부위를 식품원료로 사용할 수 있다.The Moringa ( Moringa oleifera ) is also called a drumstick tree, and most parts such as stems, leaves, roots, and fruits can be used as food raw materials.
상기 조릿대(Sasa borealis 또는 Sasamorpha borealis)는 잎을 이용한 침출차를 식품으로 이용할 수 있다. The bamboo ( Sasa borealis or Sasamorpha borealis ) can be used as food for leaching tea using leaves.
일 실시예에 따르면, 모링가잎(Moringa oleifera) 추출물, 조릿대잎(Sasa borealis) 추출물, 녹차잎(Camellia sinensis) 추출물, 및 괭생이모자반(Sargassum horneri) 추출물 중 어느 하나를 포함하는 염지액으로 염지한 고등어는 천일염으로 염지한 고등어보다 조직의 탄력성이 우수하고 깨짐성이 낮아 식감이 개선된 것으로 확인되었다. 모링가잎(Moringa oleifera) 추출물, 조릿대잎(Sasa borealis) 추출물, 녹차잎(Camellia sinensis) 추출물, 및 괭생이모자반(Sargassum horneri) 추출물은 염지액에 천연 생선 질감 개선제로서 포함될 수 있다. According to one embodiment, Moringa leaf ( Moringa oleifera ) extract, bamboo leaf ( Sasa borealis ) extract, green tea leaf ( Camellia sinensis ) extract, and Sargassum horneri ) Salting with a brine solution containing any one of the extracts It was confirmed that one mackerel had better texture and improved texture due to lower brittleness than mackerel salted with sea salt. Moringa leaf ( Moringa oleifera ) extract, bamboo leaf ( Sasa borealis ) extract, green tea leaf ( Camellia sinensis ) extract, and Sargassum horneri extract may be included in the brine as a natural fish texture improving agent.
일 구체예에 따르면, 상기 추출물은 열수 추출물일 수 있다. According to one embodiment, the extract may be a hot water extract.
일 구체예에 따르면, 상기 식염은 핑크소금일 수 있다. 핑크소금은 히말라야 소금으로도 불리우며, 파키스탄 펀자브 지역에서 채굴된 소금을 의미한다. 핑크소금은 이에 함유된 미네랄 성분으로 인해 특유의 분홍빛을 띈다. 핑크소금은 일반소금보다 순도가 높은(최대 97%) 청정소금으로, 항염증과 항균작용이 우수해 일반소금보다 건강에 도움을 주는 효과가 우수하다고 알려져 있으나 생선의 식감에 미치는 효과는 알려진 바가 없다. 일 실시예에 따르면 핑크소금으로 염지한 고등어는 천일염으로 염지한 고등어보다 탄력성 및 씹음성이 높고 깨짐성이 낮아 식감이 우수한 것으로 확인되었다.According to one embodiment, the salt may be pink salt. Pink salt, also called Himalayan salt, refers to salt mined in Punjab, Pakistan. Pink salt has a distinctive pink color due to the minerals contained in it. Pink salt is pure salt with a higher purity (up to 97%) than regular salt. It has excellent anti-inflammatory and antibacterial properties, so it is known to have better health-helping effects than regular salt, but the effect on the texture of fish is unknown. . According to one embodiment, it was confirmed that the mackerel salted with pink salt had higher elasticity and chewiness and lower brittleness than the mackerel salted with sun-dried salt, and thus had an excellent texture.
일 구체예에 따르면, 상기 조성물은 모링가잎(Moringa oleifera) 추출물, 조릿대잎(Sasa borealis) 추출물, 녹차잎(Camellia sinensis) 추출물, 및 괭생이모자반(Sargassum horneri) 추출물로부터 선택된 하나 이상의 추출물을 총 5 내지 15중량%, 또는 10중량%만큼 포함할 수 있다. According to one embodiment, the composition is a total of one or more extracts selected from Moringa leaf ( Moringa oleifera ) extract, Sasa borealis extract, Green tea leaf ( Camellia sinensis ) extract, and Sargassum horneri extract. 5 to 15% by weight, or as much as 10% by weight.
일 구체예에 따르면, 상기 조성물은 물을 포함할 수 있으며, 염도는 1 내지 5중량%, 1 내지 3중량%, 또는 2중량%일 수 있다. According to one embodiment, the composition may include water, and the salinity may be 1 to 5% by weight, 1 to 3% by weight, or 2% by weight.
상기 조성물은 설탕, 과당, 식초, 생강 농축액, 매실 농축액, 구연산, 젖산, 사과산, 에탄올, 간장, 올리고당, 또는 향신료 등 식품에 사용될 수 있는 첨가물을 더 포함할 수 있다. The composition may further include additives that can be used in food, such as sugar, fructose, vinegar, ginger concentrate, plum concentrate, citric acid, lactic acid, malic acid, ethanol, soy sauce, oligosaccharide, or spices.
상기 조성물은 핑크소금을 유일한 식염으로 포함할 수 있고, 핑크소금 외 다른 종류의 식염을 포함하지 않을 수 있다.The composition may include pink salt as the sole salt, and may not include other kinds of salt other than pink salt.
상기 생선은 어류로써 상세하게는 메기, 송어, 멸치, 숭어, 고등어, 명태, 대구, 쏨뱅이, 연어, 이리치, 우럭, 홍어, 가오리, 넙치, 가자미, 참바리, 철갑상어, 옥돔, 삼치, 방어, 농어, 상어, 만새기, 황새치, 날개다랑어, 황다랑어, 참다랑어, 장어, 꽁치, 날치, 아구, 망둥어, 참치, 붕어, 가다랭이, 청어, 정어리, 조기, 쥐치, 전갱이, 전어, 은어, 임연수어, 잉어, 쏘가리, 복어, 병어, 미꾸라지, 돌돔, 돗돔, 도미, 밴댕이, 벵에돔, 보리멸, 볼락, 부시리, 까나리, 붕장어, 개복치, 놀래미, 도다리, 도루묵 등이 있으나 이에 한정되는 것은 아니다.The fish are fish, and in detail, catfish, trout, anchovies, mullet, mackerel, pollock, cod, scallop, salmon, lychee, trout, skate, stingray, halibut, flounder, scallop, sturgeon, octopus, mackerel, yellowtail , perch, shark, young fish, swordfish, albacore tuna, yellowfin, bluefin tuna, eel, saury, flying fish, agu, flounder, tuna, crucian carp, bonito, herring, sardine, early trout, mackerel, horse mackerel, mackerel, ayu, limousine salmon , carp, mandarin fish, pufferfish, bluefish, loach, stone bream, dot bream, sea bream, squid, sea bream, sardines, rockfish, burdock, canary, conger eel, sunfish, flounder, flounder, flounder, etc., but are not limited thereto.
다른 양상은 생선을 준비하는 단계; 및 모링가잎(Moringa oleifera), 조릿대잎(Sasa borealis), 녹차잎(Camellia sinensis, 및 괭생이모자반(Sargassum horneri)으로 이루어진 군에서 선택된 하나 이상의 추출물 및 식염을 포함하는 생선 염지용 조성물로 생선를 염장하는 단계를 포함하는 염장 생선 제조방법을 제공한다. Another aspect includes preparing the fish; And Moringa leaves ( Moringa oleifera ), bamboo leaves ( Sasa borealis ), green tea leaves ( Camellia sinensis , and Sargassum horneri ) Fish salted with a composition for salting fish comprising one or more extracts and salt It provides a salted fish manufacturing method comprising the step of.
상기 추출물 및 식염에 대한 설명은 상술한 바와 동일하다. Descriptions of the extract and salt are the same as described above.
상기 생선은 내장을 제거한 것일 수 있다. 상기 생선은 내장, 머리, 꼬리, 및 지느러미를 제거한 필렛 형태일 수 있다. 상기 생선은 생물, 냉동 생선, 또는 냉장 생선일 수 있다. 상기 생선은 해동된 생선일 수 있으며 냉동 생선을 상온에서 30분 내지 1시간 30분 해동하거나, 2 내지 6℃에서 5 내지 9시간 해동하여 준비할 수 있다. The fish may have the intestines removed. The fish may be in the form of a fillet in which intestines, head, tail, and fins are removed. The fish may be live, frozen fish, or chilled fish. The fish may be thawed fish, and may be prepared by thawing frozen fish at room temperature for 30 minutes to 1 hour and 30 minutes, or thawing at 2 to 6° C. for 5 to 9 hours.
상기 염장은 마른간법(dry salting), 물간법(brine salting), 개량물간법(functional brine salting), 또는 개량마른간법(functional dry salting)을 사용할 수 있다. 상기 마른간법은 피염장물에 직접 고체의 식염을 살포하여 염장하는 방법을 의미한다. 상기 물간법은 적당한 농도의 식염수에 원료를 침지하는 염장법이다. 식염수는 보통 포화식염수를 사용하지만, 원료의 성상, 식미, 저장 기간, 계절 등을 고려하여 선택한다. 어체가 염장 중 공기와 접촉하지 않기 때문에 유지가 산화되기 어렵고 식염이 균일하게 침투되며, 제품의 짠 맛을 조절할 수 있고 지나친 탈수가 일어나지 않기 때문에 외관, 풍미, 수율이 좋은 장점이 있다. 상기 개량물간법은 마른간법과 물간법을 혼용하는 방법으로서 물이 새지 않는 용기중에 마른간한 어체를 한층 한층 쌓아 최상부에 다시 식염을 뿌린 다음 누름돌을 얹어주어 어체에서 침출되어 나온 물에 식염이 용해되어 물간한 상태로 되는 것을 의미한다. 상기 개량마른간법은 처음 물간으로 가염지를 하여 식품에 부착한 세균 및 어체표면의 점질물 등을 제거한 후 마른간으로 본염지를 하여 염장효과를 높이는 방법을 의미한다. 일 실시예에 따르면, 모링가잎(Moringa oleifera) 추출물, 조릿대잎(Sasa borealis) 추출물, 녹차잎(Camellia sinensis) 추출물, 또는 괭생이모자반(Sargassum horneri) 추출물을 10중량%, 핑크소금을 2중량% 포함하는 염지액에 손질된 고등어를 침지시켜 염장 고등어를 제조할 수 있다. For the salting, dry salting, brine salting, functional brine salting, or functional dry salting may be used. The dry liver method refers to a method of salting by spraying solid salt directly on the object to be salted. The water-mixing method is a salting method in which the raw material is immersed in saline of an appropriate concentration. Saturated saline is usually used, but it is selected in consideration of the properties of raw materials, taste, storage period, season, etc. Because the fish body does not come into contact with air during salting, it is difficult to oxidize oils and fats, and salt penetrates uniformly, and the salty taste of the product can be controlled and excessive dehydration does not occur, so it has good appearance, flavor, and yield. The improved liver method is a method of mixing the dry liver method and the water method. In a container that does not leak, the dried fish body is stacked layer by layer, and salt is sprinkled on the top again, and then a pressing stone is placed on it to dissolve the salt in the water leached from the fish body. It means to be in a wet state. The improved dry liver method refers to a method of increasing the salting effect by first salting the paper with water to remove bacteria attached to the food and viscous substances on the surface of the fish body, and then performing the main salting with dry liver. According to one embodiment, Moringa leaf ( Moringa oleifera ) extract, bamboo leaf ( Sasa borealis ) extract, green tea leaf ( Camellia sinensis ) extract, or Sargassum horneri ) extract 10% by weight, pink salt 2% by weight Salted mackerel can be prepared by immersing the trimmed mackerel in a salting solution containing %.
상기 염장은 특수염장법으로 염장하는 것일 수 있다. 특수염장법은 염장 속도를 빠르게 하거나 제품의 풍미를 향상시키기 위한 염장법으로 예를 들면 변압염장법, 염수주사법, 또는 압착염장법이 있다. The salting may be a special salting method. The special salting method is a salting method to speed up the salting speed or to improve the flavor of the product.
상기 염장하는 시간은 특별히 한정되는 것은 아니며, 예를 들면 30분 이상, 1시간 이상, 2시간 이상, 3시간 이상일 수 있고, 일주일 이하, 3일 이하, 2일 이하, 1일 이하, 12시간, 6시간 이하일 수 있다. The salting time is not particularly limited, and for example, may be 30 minutes or more, 1 hour or more, 2 hours or more, 3 hours or more, and may be 1 week or less, 3 days or less, 2 days or less, 1 day or less, 12 hours, It may be less than 6 hours.
상기 염장하는 온도는 특별히 한정되는 것은 아니며, 예를 들면 0 내지 40℃, 0 내지 35℃, 0 내지 30℃, 0 내지 25℃, 5 내지 40℃, 5 내지 35℃, 5 내지 30℃, 5 내지 25℃, 10 내지 40℃, 10 내지 35℃, 10 내지 30℃, 10 내지 25℃, 15 내지 40℃, 15 내지 35℃, 15 내지 30℃, 15 내지 25℃, 20 내지 40℃, 20 내지 35℃, 20 내지 30℃, 20 내지 25℃, 또는 상온일 수 있다. The salting temperature is not particularly limited, for example, 0 to 40 ℃, 0 to 35 ℃, 0 to 30 ℃, 0 to 25 ℃, 5 to 40 ℃, 5 to 35 ℃, 5 to 30 ℃, 5 to 25 °C, 10 to 40 °C, 10 to 35 °C, 10 to 30 °C, 10 to 25 °C, 15 to 40 °C, 15 to 35 °C, 15 to 30 °C, 15 to 25 °C, 20 to 40 °C, 20 to 35 °C, 20 to 30 °C, 20 to 25 °C, or room temperature.
또 다른 양상은 상기 염장 생선 제조방법으로 제조된 염장 생선을 제공한다. 일 실시예에 따르면 모링가잎(Moringa oleifera) 추출물, 조릿대잎(Sasa borealis) 추출물, 녹차잎(Camellia sinensis) 추출물, 및 괭생이모자반(Sargassum horneri) 추출물로 이루어진 군에서 선택된 하나 이상의 추출물을 포함하는 염지액은 염장 고등어의 탄력성 등 조직감을 향상시키는 효과가 있으므로 식감을 개선할 수 있다.Another aspect provides a salted fish prepared by the salted fish production method. According to one embodiment, Moringa leaf ( Moringa oleifera ) extract, bamboo leaf ( Sasa borealis ) extract, green tea leaf ( Camellia sinensis ) extract, and Sargassum horneri containing one or more extracts selected from the group consisting of extracts The salting solution has the effect of improving the texture, such as elasticity, of the salted mackerel, so it is possible to improve the texture.
일 구체예에 따른 모링가잎(Moringa oleifera) 추출물, 조릿대잎(Sasa borealis) 추출물, 녹차잎(Camellia sinensis) 추출물, 및 괭생이모자반(Sargassum horneri) 추출물으로 이루어진 군에서 선택된 하나 이상의 추출물을 포함하는 염지액으로 제조된 염장 생선은 종래 천일염으로 염장한 생선보다 식감이 향상될 수 있다. Moringa leaf ( Moringa oleifera ) extract according to an embodiment, Sasa borealis extract, green tea leaf ( Camellia sinensis ) extract, and Sargassum horneri containing one or more extracts selected from the group consisting of extracts Salted fish prepared with salt solution may have improved texture than conventional fish salted with sea salt.
이하 하나 이상의 구체예를 실시예를 통해 보다 상세하게 설명한다. 그러나, 이들 실시예는 하나 이상의 구체예를 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다. Hereinafter, one or more specific embodiments will be described in more detail through examples. However, these examples are for illustrative purposes of one or more embodiments, and the scope of the present invention is not limited to these examples.
실시예 1: 향미증진 소재를 포함하는 염지액 및 염장 고등어 제조 Example 1: Preparation of salting solution and salted mackerel containing flavor enhancing material
1-1. 재료 1-1. ingredient
본 실험에 사용된 고등어, 국내산 천일염(원산지 전남 영광, 구염산 염전), 핑크소금(원산지 파키스탄 펀자브), 모링가잎(Moringa oleifera), 조릿대잎(Sasa borealis), 녹차잎(Camellia sinensis), 및 괭생이모자반(Sargassum horneri)은 (영)제주창해수산으로부터 제공받았으며, 그 외의 모든 분석시약은 특급 또는 HPLC급 시약을 사용하였다. Mackerel used in this experiment, domestic sun-dried salt (origin Yeonggwang, Jeollanam-do), pink salt (origin Punjab, Pakistan), Moringa oleifera , Sasa borealis , green tea leaves ( Camellia sinensis ), and Sargassum horneri ( Sargassum horneri ) were provided by (Young) Jeju Changhae Marine Fisheries, and all other analytical reagents used special grade or HPLC grade reagents.
1-2. 향미증진 소재 추출물 제조1-2. Manufacture of flavor-enhancing material extract
본 실험에서 사용된 모링가, 조릿대잎, 녹차잎, 및 괭생이모자반은 수세, 탈수 후 균질기로 마쇄하여 사용하였다. 추출물은 분말 시료 100g에 10배량의 물을 가한 후 100℃에서 4시간 동안 추출하여 얻었다. 모링가 추출물은 MOH(Moringa oleifera hot water extract), 조릿대 추출물은 SBH(Sasa borealis hot water extract), 녹차 추출물은 CSH(Camellia-sinensis hot water extract), 괭생이모자반 추출물은 SHH(Sargassum horneri hot water extract)로 명명하였다. Moringa, bamboo shoots, green tea leaves, and hoesaengi capban used in this experiment were washed with water, dehydrated, and then ground with a homogenizer. The extract was obtained by adding 10 times the amount of water to 100 g of the powder sample and then extracting it at 100° C. for 4 hours. Moringa extract is MOH (Moringa oleifera hot water extract), Sasa borealis hot water extract (SBH), green tea extract is CSH (Camellia-sinensis hot water extract), Sargassum horneri hot water extract is SHH (Sargassum horneri hot water extract) ) was named.
1-3. 향미증진 소재 추출물 포함 염지액 제조1-3. Preparation of salt solution containing extract of flavor enhancing material
증류수에 천일염(sea salt) 또는 핑크소금(pink salt)을 각각 염도 2중량%로 완전히 용해시켜 천일염 염지액 및 핑크소금 염지액을 제조하였다. Sea salt or pink salt was completely dissolved in distilled water to a salinity of 2% by weight, respectively, to prepare a sea salt salt solution and a pink salt salt solution.
그리고 상기 4종의 향미증진 소재 추출물을 각각 10중량% 수용액으로 준비하고 핑크소금(pink salt)를 염도 2중량%로 완전히 용해시켜 MOH 염지액, SBH 염지액, CSH 염지액, 및 SHH 염지액을 제조하였다. Then, each of the four types of flavor enhancing material extracts was prepared as a 10% by weight aqueous solution, and pink salt was completely dissolved at a salinity of 2% by weight to obtain MOH salting solution, SBH salting solution, CSH salting solution, and SHH salting solution. prepared.
1-4. 염장 고등어 제조1-4. salted mackerel production
4℃에 2시간 동안 해동시킨 손질 고등어를 천일염 염지액, 핑크소금 염지액, MOH 염지액, SBH 염지액, CSH 염지액, 및 SHH 염지액에 각각 1시간 동안 침지하였다. 침지가 끝난 고등어는 핸드타월을 이용하여 물기를 제거한 후 진공포장하여 -20℃에서 보관하였다. Trimmed mackerel thawed at 4° C. for 2 hours was immersed in sea salt salt solution, pink salt salt solution, MOH salt solution, SBH salt solution, CSH salt solution, and SHH salt solution for 1 hour, respectively. After soaking the mackerel, the water was removed using a hand towel, then vacuum-packed and stored at -20°C.
향미증진 소재 추출물 및 핑크소금을 포함하는 염지액으로 침지된 고등어는 PFMOH(pink salt fish of MOH), PFSBH(pink salt fish of SBH), PFCSH(pink salt fish of CSH), PFSHH(pink salt fish of SHH)로 명명하였다. Mackerel immersed in a salting solution containing a flavor enhancing material extract and pink salt is PFMOH (pink salt fish of MOH), PFSBH (pink salt fish of SBH), PFCSH (pink salt fish of CSH), PFSHH (pink salt fish of MOH). SHH).
실시예 2: 향미증진 소재 함유 염지액으로 제조한 염장 고등어의 조직감 분석 Example 2: Analysis of texture of salted mackerel prepared with salt solution containing flavor enhancing material
2-1. 조직감 측정방법2-1. How to measure texture
물성측정기(Sun rheo meter, Sun Scientific (COMPAC-100))를 활용하여 상기 염지액으로 침지시킨 고등어의 탄력성(springiness), 응집성(cohensiveness), 씹음성(chewiness), 깨짐성(brittleness), 및 부착성(adhesiveness)을 비교 분석하였다. Springiness, cohensiveness, chewiness, brittleness, and adhesion of mackerel immersed in the brine solution using a physical property meter (Sun rheo meter, Sun Scientific (COMPAC-100)) Adhesiveness was comparatively analyzed.
텍스처 측정을 위한 조건은 다음과 같다. The conditions for texture measurement are as follows.
- 물성측정기 측정 조건 - Conditions for measuring physical properties
1. 진입(인장)거리: 10.00 mm1. Entry (tensile) distance: 10.00 mm
2. 진입(인장)거리(%): 33.33%2. Entry (tensile) distance (%): 33.33%
3. 인장/압축: 압축3. Tensile/Compression: Compression
4. 테이블(헤드) 스피드: 120 mm/min4. Table (head) speed: 120 mm/min
5. 로드셀 최대응력: 10 kg5. Maximum load cell stress: 10 kg
6. 시료, 어답터거리: 5 mm6. Sample, adapter distance: 5 mm
- 샘플- Sample
1. 샘플타임: 원통형1. Sample Time: Cylindrical
2. 높이: 30 mm2. Height: 30mm
3. 수평단면높이: 12.57 cm2 3. Horizontal section height: 12.57 cm 2
4. 수직단면넓이: 12 cm2 4. Vertical cross-sectional area: 12 cm 2
- 어댑터- adapter
1. 어댑터 no- No.25 Φ101. Adapter no- No.25 Φ10
2. 어댑터면적: 0.79 cm2 2. Adapter area: 0.79 cm 2
3. 지지대 간격: 6.00 mm3. Support spacing: 6.00 mm
5가지 물성에 대한 설명은 다음과 같다. (1) 탄력성: 물체가 외부에서 힘을 받았을 때 튕기는 힘이 있는 성질 (2) 응집성: 한곳에 엉기어 모이는 성질 (3) 씹음성: 고형식품을 먹을 때 넘길 수 있는 상태까지 붕괴시키는 데 요하는 에너지 (4) 깨짐성: 어떤 힘이나 접촉으로 인해 고체물질이 작은 조각으로 깨지는 경향성 (5) 부착성: 물질 또는 표면에 들러붙는 성질. 접착성이라고 함. 상기 5가지 물성을 측정하면 입안의 촉각, 근육 운동, 마찰운동 등의 복합적 특성을 측정함으로써 생선의 식감에 미치는 영향을 측정할 수 있다.The description of the five physical properties is as follows. (1) Elasticity: The property of an object to rebound when an external force is applied (2) Cohesiveness: The property of gathering together in one place Energy (4) Fragility: The tendency of a solid material to break into small pieces due to any force or contact. (5) Adhesion: The property of sticking to a substance or surface. This is called adhesiveness. When the above five physical properties are measured, the effect on the texture of the fish can be measured by measuring complex characteristics such as tactile sensation in the mouth, muscle movement, and friction movement.
2-2. 조직감 분석결과 2-2. Texture analysis result
상기 6종의 염지액으로 침지시킨 고등어의 텍스쳐 분석결과는 하기 표 1에 개시된 바와 같다. The texture analysis results of the mackerel immersed in the six brine solutions are as shown in Table 1 below.
향미증진 소재 함유 염지액으로 제조한 염장 고등어는 천일염 염지액 또는 핑크소금 염지액으로 제조한 염장 고등어보다 탄력성이 높았다. 특히 MOH, SBH, 및 SHH로 침지시킨 고등어의 탄력성은 각각 54.41± 2.03, 50.47 ± 1.12 및 62.37 ± 1.08로 나타나 핑크소금 염지액으로 제조한 염장 고등어보다 탄력성이 현저히 높았다. Salted mackerel prepared with salted solution containing flavor enhancing material had higher elasticity than salted mackerel prepared with sea salt solution or pink salt solution. In particular, the elasticity of mackerel immersed in MOH, SBH, and SHH was 54.41 ± 2.03, 50.47 ± 1.12 and 62.37 ± 1.08, respectively, indicating that the elasticity was significantly higher than that of salted mackerel prepared with pink salt solution.
응집성 및 씹음성의 경우에도 향미증진 소재 함유 염지액으로 제조한 염장 고등어는 천일염 또는 핑크소금만 포함하는 염지액에 침지시킨 고등어보다 응집성 및 씹음성이 우수한 것을 확인할 수 있었다. In the case of cohesiveness and chewiness, it was confirmed that the salted mackerel prepared with the salting solution containing the flavor enhancing material was superior in cohesiveness and chewing properties than the mackerel immersed in the salting solution containing only sea salt or pink salt.
깨짐성의 경우, 향미증진 소재 함유 염지액으로 제조한 염장 고등어는 천일염 또는 핑크소금만 포함하는 염지액으로 제조한 염장 고등어보다 깨짐성이 감소된 것을 확인할 수 있었다. 부착성의 경우 모든 그룹의 고등어가 유의한 차이를 보이지 않았다. In the case of brittleness, it was confirmed that the brittleness of the salted mackerel prepared with the salting solution containing the flavor enhancing material was reduced compared to the salted mackerel prepared with the salting solution containing only sea salt or pink salt. In the case of adhesion, there was no significant difference in the mackerel of all groups.
실시예 3: 핑크소금으로 염지한 고등어 및 삼치의 강도(Hardness) 분석 Example 3: Analysis of the hardness of mackerel and mackerel salted with pink salt
3-1. 조직감 분석방법 3-1. Texture analysis method
상기 실시예 1과 동일한 방법으로 냉동 삼치를 천일염 염지액 또는 핑크솔트 염지액으로 염지하여 염장 삼치를 준비하였다. In the same manner as in Example 1, frozen mackerel was salted with sea salt brine or pink salt brine to prepare salted mackerel.
상기 물성측정기(Sun rheo meter, Sun Scientific (COMPAC-100))를 활용하여 분석하였다. (한국식품산업클러스터 진흥원 조직감 분석의뢰)Analysis was performed using the above physical property meter (Sun rheo meter, Sun Scientific (COMPAC-100)). (Korea Food Industry Cluster Promotion Agency Organizational Sense Analysis Request)
- 물성측정기 측정 조건- Conditions for measuring physical properties
진입(인장)거리: 10 mmEntry (tensile) distance: 10 mm
진입(인장)거리 (%): 33.33%Entry (tensile) distance (%): 33.33%
테이블(헤드)스피드: 60 mm/minTable (head) speed: 60 mm/min
로드셀 최대응력(max): 2 kgLoad cell maximum stress (max): 2 kg
- 샘플- Sample
샘플타입: 원통형Sample Type: Cylindrical
높이: 30 mmHeight: 30 mm
수평단면넓이: 12.57 cm2 Horizontal cross-sectional area: 12.57 cm 2
수직단면넓이: 12.00 cm2 Vertical cross-sectional area: 12.00 cm 2
- 어댑터 - adapter
어댑터 넘버: No.2 ø7mmAdapter number: No.2 ø7mm
3-2. 조직감 분석결과 3-2. Texture analysis result
조직감 분석 결과는 하기 표 2와 같다. 확인결과 핑크솔트로 염장한 생선은 천일염으로 염장한 생선보다 강도가 현저히 우수하였다. 일반적으로 염장 생선 육질의 강도가 향상되면 탄력성 및 씹음성이 향상되고 깨짐성이 감소하므로 식감이 개선되는 것으로 평가될 수 있다. The texture analysis results are shown in Table 2 below. As a result, the strength of fish salted with pink salt was significantly superior to that of fish salted with sea salt. In general, when the strength of salted fish meat is improved, elasticity and chewiness are improved and brittleness is reduced, so it can be evaluated that the texture is improved.
따라서 상기 결과에 기초하면, 향미증진 소재를 함유하는 염지액에 침지시킨 고등어는 기존 천일염으로 염지한 염장 고등어보다 탄력성, 응집성 및 씹음성이 우수하고 깨짐성이 감소하였으므로 우수한 식감을 가질 것으로 사료된다.Therefore, based on the above results, the mackerel immersed in the salting solution containing the flavor enhancing material has better elasticity, cohesiveness and chewiness than the salted mackerel salted with the existing sea salt, and the brittleness is reduced, so it is thought to have an excellent texture.
Claims (7)
식염을 포함하는 생선 염지용 조성물.As a natural extract for improving the texture of fish, one or more extracts selected from the group consisting of Moringa leaves (Moringa oleifera), Sasa borealis, green tea leaves, and black locust; and
A composition for salting fish comprising salt.
상기 추출물은 열수 추출물인 생선 염지용 조성물.According to claim 1,
The extract is a hot water extract, a composition for salting fish.
상기 식염은 핑크소금인 생선 염지용 조성물. According to claim 1,
The salt is pink salt, a composition for salting fish.
상기 추출물의 함량은 5 내지 15중량%인 생선 염지용 조성물. According to claim 1,
The content of the extract is 5 to 15% by weight of the fish salting composition.
상기 조성물의 염도는 1 내지 5중량%인 생선 염지용 조성물.According to claim 1,
The salinity of the composition is 1 to 5% by weight of the composition for salting fish.
생선의 식감을 개선하기 위한 천연 추출물로써 모링가잎(Moringa oleifera), 조릿대잎(Sasa borealis), 녹차잎, 및 괭생이모자반으로 이루어진 군에서 선택된 하나 이상의 추출물 및 식염을 포함하는 생선 염지용 조성물로 생선을 염장하는 단계를 포함하는 염장 생선 제조방법.preparing the fish; and
As a natural extract for improving the texture of fish, it is a composition for salting fish comprising one or more extracts selected from the group consisting of Moringa oleifera, Sasa borealis, green tea leaves, and sagebrush and salt A method for producing salted fish comprising the step of salting the fish.
Salted fish prepared by the method of claim 6.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100756826B1 (en) | 2007-03-28 | 2007-09-07 | 변종수 | Salted storing method for fish or shellfish using natural fruits extract |
| KR20090028960A (en) * | 2007-09-17 | 2009-03-20 | 김일두 | Preparation method of salted mackerel treated by using unripe peach extracts and chitosan |
| KR20140087872A (en) * | 2012-12-31 | 2014-07-09 | 이현수 | Manufacturing method of boneless salted mackerel and salted mackerel using the same |
| KR20170103280A (en) * | 2016-03-03 | 2017-09-13 | 영어조합법인 나림통상 | Processing method of a chub mackerel |
| KR20190055941A (en) * | 2017-11-16 | 2019-05-24 | 주식회사 대운푸드시스템 | Fishy smell deodorant |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100756826B1 (en) | 2007-03-28 | 2007-09-07 | 변종수 | Salted storing method for fish or shellfish using natural fruits extract |
| KR20090028960A (en) * | 2007-09-17 | 2009-03-20 | 김일두 | Preparation method of salted mackerel treated by using unripe peach extracts and chitosan |
| KR20140087872A (en) * | 2012-12-31 | 2014-07-09 | 이현수 | Manufacturing method of boneless salted mackerel and salted mackerel using the same |
| KR20170103280A (en) * | 2016-03-03 | 2017-09-13 | 영어조합법인 나림통상 | Processing method of a chub mackerel |
| KR20190055941A (en) * | 2017-11-16 | 2019-05-24 | 주식회사 대운푸드시스템 | Fishy smell deodorant |
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