Method of ripening raw fish with excellent texture and umami

Abstract

According to a method for aging raw fish with excellent texture and umami flavor according to one embodiment of the present invention, the method comprises the steps of preparing a live fish, wrapping the raw fish in aging paper and vacuum packaging it in a vacuum pack, and aging the vacuum-packaged raw fish for 12 hours or more by placing it in seawater maintained at a temperature of 5°C or lower. Accordingly, the aged raw fish is aged in seawater while vacuum-packaged rather than in a general refrigerator, thereby allowing the raw fish to be aged to have an even texture, and the umami flavor is enhanced by immersing it in ice water containing a seaweed extract, so the raw fish can be aged to have excellent texture and umami flavor.

Description

Technology Field

[0001] The present invention relates to a method for aging raw fish, and more specifically, to a method for aging raw fish with excellent texture and umami flavor. Background Technology

[0002] A dish made by finely preparing raw meat or fish. While it can be made with other seafood such as shrimp and squid, raw meat of land animals, or plant-based ingredients, the term "hoe" without a specific prefix usually refers to raw fish.

[0003] In Korea, there is a high demand for live sashimi, which is eaten immediately after being caught from an aquarium to preserve its chewy texture, whereas in Japan, there is a high demand for aged sashimi, which is eaten after being sliced ​​and then refrigerated for several hours to several days to enhance its soft texture and umami flavor. As a result, sashimi culture has developed based on the types of fish preferred in each country.

[0004] Raw fish sliced ​​and served immediately is called live fish sashimi, while fish that has been refrigerated and aged before serving is called aged fish sashimi. Both live fish sashimi and aged fish sashimi are prepared by slicing the fish while it is still alive. Unless the fish is frozen immediately after death, aging proceeds, and the fish can be considered live fish sashimi until rigor mortis subsides.

[0005] While alive, fish muscles operate using a component called ATP as an energy source. When a fish dies, ATP is broken down stepwise by the action of enzymes contained within the muscles, and in this process, inosinic acid (IMP), a component responsible for umami flavor, is produced.

[0006] Furthermore, when a fish is pierced, it initially stiffens before the flesh softens; there are two reasons for this. First, the myofibrils weaken. Myofibrils consist of layers of proteins called myosin and actin, which contract as they slide against each other. Second, the collagen responsible for binding muscle fibers together loosens, causing the flesh to soften.

[0007] Therefore, aging raw fish enhances the umami flavor and softens the flesh, resulting in excellent palatability for fresh raw fish.

[0008] The method for aging raw fish typically involves preparing live fish, adding a mixture of mirin, alcohol, etc., to the fish, wrapping the fish in aging paper, and aging it in a refrigerator. However, this aging method had a problem in that the raw fish was pressed down by the shelf on the bottom of the refrigerator where it came into contact, resulting in an uneven texture on the bottom surface of the fish.

[0009] Furthermore, when a mixture of mirin, alcohol, etc., was added to raw fish, there was a problem in that the fish's natural flavor actually weakened over time. Prior art literature

[0010] Republic of Korea Registered Patent Publication No. 10-2188952 The problem to be solved

[0011] The present invention relates to a method for aging raw fish with excellent texture and umami flavor. The objective of the present invention is to provide aged raw fish with excellent texture and umami flavor by vacuum packaging the raw fish and aging it in seawater, and then immersing the raw fish in ice water containing a seaweed extract to enhance the umami flavor. means of solving the problem

[0012] According to one embodiment of the present invention, a method for aging raw fish is provided, comprising the steps of preparing a live fish, wrapping the raw fish in aging paper and vacuum packaging it in a vacuum pack, and immersing the vacuum-packed raw fish in seawater maintained at a temperature of 5°C or lower for 12 hours or more.

[0013] In one embodiment of the present invention, a method for aging sashimi may be provided, wherein the sashimi is aged for 24 hours or more when the sashimi weighs 5 kg or more, and is aged for 12 hours to less than 24 hours when the sashimi weighs less than 5 kg.

[0014] In one embodiment of the present invention, a method for aging raw fish may be provided in which the aging paper is replaced every 12 hours and vacuum-packed again, and the aging paper is a pulp nonwoven fabric coated with zinc-containing polyethylene.

[0015] In one embodiment of the present invention, a method for aging raw fish may be provided, wherein the live fish is immediately killed, all blood and internal organs of the fish are immediately removed, and the live fish is washed with purified water.

[0016] In one embodiment of the present invention, a method for aging raw fish may be provided, comprising the step of washing the raw fish by immersing it in ice water at a temperature of -5 to 0°C for at least 10 minutes, the water containing 80 to 90% by weight of seaweed extract, 2 to 5% by weight of sun-dried salt, and 2 to 5% by weight of sake.

[0017] In one embodiment of the present invention, a method for aging raw fish may be provided, wherein the seaweed extract is obtained by cold-soaking the seaweed, including kelp, Sargassum, and Sargassum, in a weight ratio of 1:5 to 10 with purified water for 12 hours or more, and the purified water is cold water at 5°C or lower.

[0018] In one embodiment of the present invention, a method for aging raw fish may be provided in which the sake is heated to a temperature of 50°C or higher for 5 minutes or more to remove alcohol.

[0019] In one embodiment of the present invention, a method for aging raw fish may be provided in which the seawater is maintained at a temperature of 2 to 3°C.

[0020] In one embodiment of the present invention, a method for aging raw fish may be provided by introducing vacuum-packaged raw fish into seawater and aging it for 12 to 24 hours.

[0021] In one embodiment of the present invention, sashimi aged using the above-described sashimi aging method may be provided. Effects of the invention

[0022] Sashimi aged according to the sashimi aging method of the present invention is vacuum-packed and aged in seawater rather than in a general refrigerator, thereby allowing the sashimi to be aged to have an even texture.

[0023] In addition, raw fish can be aged to have excellent texture and umami flavor by enhancing the umami taste through a process of immersion in ice water containing seaweed extract. Brief explanation of the drawing

[0024] FIG. 1 is a flowchart illustrating a method for aging raw fish according to one embodiment of the present invention. FIG. 2 is a flowchart illustrating a method for preparing a dipping liquid for raw fish according to one embodiment of the present invention. Specific details for implementing the invention

[0025] The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the present invention, and the present invention is defined only by the scope of the claims.

[0026] The terms used in this specification are for describing embodiments and are not intended to limit the invention. In this specification, the singular form includes the plural form unless specifically stated otherwise in the text. The terms "comprises" and / or "comprising" used in this specification do not exclude the presence or addition of one or more other components in addition to the components mentioned. Throughout the specification, the same reference numerals refer to the same components, and "and / or" includes each of the mentioned components and all combinations of one or more. Although terms such as "first," "second," etc., are used to describe various components, these components are not limited by these terms. These terms are used merely to distinguish them from a single component. Therefore, the first component mentioned below may be the second component within the technical scope of the invention.

[0027] Unless otherwise defined, all terms used herein (including technical and scientific terms) may be used in a meaning commonly understood by those skilled in the art to which the present invention pertains. Furthermore, terms defined in commonly used dictionaries are not to be interpreted ideally or excessively unless explicitly and specifically defined otherwise.

[0028] Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings.

[0029] FIG. 1 is a flowchart illustrating a method for aging raw fish according to one embodiment of the present invention. FIG. 2 is a flowchart illustrating a method for preparing a dipping liquid for raw fish according to one embodiment of the present invention.

[0030] In one embodiment of the present invention, the method for aging raw fish includes the steps of preparing a live fish (S100), wrapping the raw fish in aging paper and vacuum packaging it in a vacuum pack (S200), and aging the vacuum-packed raw fish for 12 hours or more by placing it in seawater maintained at a temperature of 5°C or lower (S300).

[0031] The conventional method of aging sashimi typically involves preparing live fish, adding a mixture of mirin, alcohol, etc., to the sashimi, wrapping the sashimi in aging paper, and aging it in a refrigerator. However, this aging method had a problem in that the bottom surface of the sashimi would have an uneven texture because the raw fish would be pressed down by the shelf on the bottom of the refrigerator where it came into contact.

[0032] Accordingly, the aging method of the present invention has the advantage of solving the above problems by vacuum-packing raw fish and storing it by immersing it in seawater.

[0033] Since the size of live fish varies greatly, the weight of the sashimi obtained by preparing them also differs; accordingly, the aging time must be adjusted to age the sashimi in order to experience the best flavor.

[0034] For example, if the above-mentioned raw fish weighs 5 kg or more, it is aged for 24 hours or more, and if the above-mentioned raw fish weighs less than 5 kg, it can be aged for 12 to less than 24 hours. If the above time is not reached, there is a problem in that sufficient aging is not achieved, and the flavor of the raw fish cannot be fully obtained.

[0035] For example, the above aging paper can be replaced every 12 hours and vacuum-packed again. As the aging time passes, moisture is released from the fish, and since this moisture can accelerate the spoilage of the sashimi and degrade the texture of the sashimi's surface, this can be resolved by replacing the aging paper.

[0036] The above-mentioned aging paper may be a pulp nonwoven fabric coated with zinc-containing polyethylene.

[0037] In this way, a zinc-containing polyethylene-coated pulp nonwoven fabric can be used as an aging paper to prevent oxidation of the raw fish by contacting it with the raw fish, thereby reducing spoilage and preventing discoloration.

[0038] In the step of preparing the live fish (S100), the live fish is immediately killed, the blood and internal organs are all removed, and the live fish is prepared by washing it with purified water.

[0039] When a mixture of mirin, alcohol, etc., is added to raw fish as in conventional aging methods, there was a problem in that the fish's inherent flavor actually weakened over time.

[0040] In one embodiment of the present invention, a pretreatment solution used for aging pretreatment in a method for aging raw fish may be prepared by passing through the steps of: preparing a seaweed extract (S110); heating sake to remove alcohol (S120); and mixing the seaweed extract, solar salt, and sake to immerse the raw fish (S130).

[0041] For example, the above-mentioned raw fish may include a step of washing by immersing it in ice water at a temperature of -5 to 0°C for at least 10 minutes, containing 80 to 90% by weight of seaweed extract, 2 to 5% by weight of sun-dried salt, and 2 to 5% by weight of sake.

[0042] Here, the seaweed extract is obtained by cold-infusing the seaweed, including kelp, Sargassum, Hijiki, and Sargassum, with purified water in a weight ratio of 1:5 to 10 for at least 12 hours, and the purified water may be cold water at 5°C or lower.

[0043] Kelp contains alginic acid, which is effective in preventing lifestyle diseases and inhibiting aging. Additionally, the glutamic acid and inosinic acid components in kelp enhance the umami flavor of fresh fish, thereby effectively eliminating fishy odors. Thus, utilizing kelp to age raw fish is one of the commonly used methods.

[0044] Cheonggak is rich in vitamins and minerals and is used as a food to prevent adult diseases and obesity, while Hijiki contains a large amount of minerals such as calcium, iodine, and iron, and Sargassum is a type of seaweed rich in calcium and plant protein.

[0045] In other words, in the present invention, seaweed extracts are prepared by cold maceration using not only kelp but also Codweed, Sargassum, and Sargassum, and raw fish is immersed in these extracts so that the alginic acid, glutamic acid, and inosinic acid of kelp, the calcium, vitamins, and minerals of Codweed and Sargassum, and the calcium and plant protein of Sargassum are absorbed into the raw fish and aged, thereby enhancing the flavor.

[0046] In addition, the above sake may be heated to a temperature of 50°C or higher for at least 5 minutes to remove alcohol.

[0047] Cheongju is a traditional alcoholic beverage known for removing unwanted odors from food and promoting smooth blood circulation through its oryzebrin content; it is also effective in removing the fishy smell.

[0048] However, when a mixture such as alcohol is added to raw fish, there was a problem in that the fish's inherent flavor actually weakened over time; therefore, in this invention, the alcohol component of the sake was removed before use, and the mixture was used in combination with the seaweed extract.

[0049] For example, the vacuum-packaged sashimi can be aged by placing it in seawater maintained at a temperature of 2 to 3°C. Temperature is one of the very important factors in the aging of sashimi; at a temperature below 2°C, the aging of the sashimi does not proceed and stops, and at a temperature above 3°C, the sashimi may spoil.

[0050] In addition, vacuum-packed raw fish can be placed in seawater and aged for 12 to 48 hours. Accordingly, if the aging time of the raw fish is less than 12 hours, it is not sufficiently aged and has a texture almost identical to that of fresh raw fish, but the umami flavor is not sufficiently developed; however, if it is aged for 12 to 48 hours, the optimal flavor and umami flavor can be experienced.

[0051] The aging time of 12 hours or more is adjusted according to the weight of the sashimi. For example, if the sashimi weighs 5 kg or more, it is aged for 24 to 48 hours, and if the sashimi weighs less than 5 kg, it is aged for 12 to less than 24 hours.

[0052] Although the above sashimi is described based on conditions such as temperature and time for white-fleshed fish, unlike this, red-fleshed fish can be aged by adjusting the aging time because the flesh is soft.

[0053] It is desirable to age red-fleshed raw fish for an aging period of 3 to 24 hours, which can be adjusted according to the weight of the red-fleshed raw fish. For example, if the weight of the red-fleshed raw fish is 1 kg or more, it is desirable to age it for 12 to 24 hours, and if it is less than 1 kg, it is desirable to age it for 3 to 12 hours.

[0054] Although exemplary embodiments of the present invention have been described above, the present invention is not limited thereto, and those skilled in the art will understand that various changes and modifications are possible within the scope and concept of the claims set forth below.

[0056] Examples

[0057] Example 1

[0058] An 8kg yellowtail was killed instantly, and water was injected with a high-pressure hose to remove all the fish blood and internal organs, and the inside of the fish from which the internal organs were removed was thoroughly washed with purified water.

[0059] 1 kg of kelp, 0.5 kg of sea mustard, 0.5 kg of hijiki, and 0.5 kg of Sargassum were thoroughly washed on the surface under running water, and 2.5 kg of these seaweeds were soaked in 20 L of cold purified water at 3°C ​​for 24 hours to obtain a seaweed extract.

[0060] 1 L of Cheongju was heated at 70°C for 10 minutes to remove alcohol, and 20 L of the above seaweed extract was mixed with 1 kg of sun-dried salt and 1 L of Cheongju to prepare a pretreatment solution, which was then aged in a refrigerator for 12 hours.

[0061] Afterwards, ice was added to the above pretreatment solution to adjust the temperature to 0℃ or lower, and the prepared flounder sashimi was placed in it and immersed for 30 minutes, and then washed to remove moisture.

[0062] After removing moisture from the raw fish, it was wrapped in aging paper, placed in a vacuum pack, and vacuum-packed. It was then placed in seawater maintained at 2–3°C and aged for 12 hours.

[0064] Example 2

[0065] It was prepared in the same manner as Example 1, except that the aging time was 18 hours.

[0067] Example 3

[0068] It was prepared in the same manner as Example 1, except that the aging time was 24 hours.

[0070] Comparative Example 1

[0071] It was prepared in the same manner as Example 1, except that the aging time was 8 hours.

[0073] Comparative Example 2

[0074] It was prepared in the same manner as Example 1, except that the aging time was 30 hours.

[0076] Comparative Example 3

[0077] It was prepared in the same manner as Example 1, except that the flounder sashimi was not immersed in the pretreatment liquid.

[0079] Comparative Example 4

[0080] It was prepared in the same manner as Example 1, except that it was aged by placing it in a refrigerator maintained at 2~3℃ instead of seawater.

[0082] The aged sashimi according to Examples 1–3 and Comparative Examples 1–4 was evaluated for flavor, texture, and overall preference by a total of 40 participants, consisting of 20 food industry experts and 20 general consumers. A 5-point scoring system was used for the scores and evaluation criteria, and the average value was rounded to the first decimal place. (5: Very Good, 4: Good, 3: Average, 2: Poor, 1: Very Poor)

[0083] division zest Texture Preference Example 1 4.0 4.3 4.3 Example 2 4.1 4.3 4.3 Example 3 4.4 4.2 4.5 Comparative Example 1 3.5 4.5 4.1 Comparative Example 2 3.7 3.5 3.8 Comparative Example 3 3.4 4.1 3.9 Comparative Example 4 3.9 3.6 3.7

[0084] Referring to Table 1 above, it was found that the aged sashimi prepared according to the examples had excellent flavor and texture overall. In addition, it was confirmed that the umami of the sashimi tended to increase with the aging time, and while the texture gradually deteriorated over time, the overall preference was highest in the case of Example 3, which had a sufficient aging time.

[0085] In contrast, as in Comparative Examples 1 and 2, when the aging time was insufficient or excessively long, it was confirmed that the flavor could not be sufficiently enhanced and the texture was also degraded. In the case of Comparative Example 3, which was not immersed in the pretreatment solution, there was a problem in that it was difficult to sufficiently enhance the flavor. Additionally, in the case of sashimi aged in a refrigerator rather than in seawater, there was a problem with the texture degrading.

[0086] As explained above, those skilled in the art to which the present invention pertains will understand that the present invention may be implemented in other specific forms without altering its technical concept or essential features. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. The scope of the present invention is defined by the claims set forth below rather than by the detailed description, and all modifications or variations derived from the meaning and scope of the claims and equivalent concepts should be interpreted as being included within the scope of the present invention.

Claims

Claim 1 A method for aging sashimi comprising: a step of preparing live fish; a step of washing the sashimi by immersing it in ice water at a temperature of -5 to 0°C for at least 10 minutes, containing 80 to 90% by weight of seaweed extract, 2 to 5% by weight of sun-dried salt, and 2 to 5% by weight of sake; a step of wrapping the washed sashimi in aging paper, placing it in a vacuum pack, and vacuum packaging; and a step of aging the vacuum-packaged sashimi for at least 12 hours by placing it in seawater maintained at a temperature of 2 to 3°C; wherein the seaweed extract is obtained by cold-soaking seaweed, including kelp, Sargassum, Hijiki, and Sargassum, with purified water in a weight ratio of 1:5 to 10 for at least 12 hours, the purified water is cold water at 5°C or lower, the sake is obtained by heating to a temperature of 50°C or higher for at least 5 minutes to remove alcohol, and the aging paper is a pulp nonwoven fabric coated with zinc-containing polyethylene. Claim 2 A method for aging sashimi according to claim 1, wherein if the sashimi weighs 5 kg or more, it is aged for 24 hours or more, and if the sashimi weighs less than 5 kg, it is aged for 12 hours to less than 24 hours. Claim 3 A method for aging raw fish according to claim 1, wherein the aging medium is replaced every 12 hours and vacuum-packed again. Claim 4 delete Claim 5 delete Claim 6 delete Claim 7 delete Claim 8 delete Claim 9 A method for aging raw fish according to claim 1, wherein vacuum-packaged raw fish is placed in seawater and aged for 12 to 48 hours. Claim 10 Sashimi aged by the sashimi aging method according to any one of paragraphs 1 through 3 and paragraph 9.

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