Salted pollack roe fermented with pine wine and pine salt and manufacturing method of the same

Abstract

According to an embodiment of the present invention, a method for manufacturing salted pollack roe is provided, comprising the steps of: thawing frozen pollack roe; adding salt (pine flower salt), calcium lactate, L-sodium ascorbate, transglutaminase, fruit mixed extract powder, and purified water to the thawed pollack roe for first seasoning; adding medicinal liquor (pine liquor), mirin, D-sorbitol liquid, L-sodium glutamate, and disodium 5-ribonucleotide to the product of first seasoning for second seasoning; and aging after the second seasoning.

Description

Technology Field

[0001] The present invention relates to salted pollack roe aged with pine needle liquor and pine flower salt, and a method for manufacturing the same. More specifically, it relates to a method for manufacturing salted pollack roe with low salt content, good flavor and texture, and good aroma. Background Technology

[0002] Jeotgal is one of Korea's representative fermented foods and has been widely used since ancient times to supply high levels of protein and salt regardless of the season. Jeotgal is manufactured by using various seafood as raw materials, adding salt, and properly aging and fermenting them through the decomposition of autolytic enzymes and microorganisms. At this time, free amino acids, other nutrient-containing digestive compounds, and nucleic acid decomposition products produced by the fermentation action of microorganisms and autolytic enzymes within the product combine with the salty taste to create a unique umami flavor, making it a fermented seafood food.

[0003] In particular, among various types of salted seafood, salted pollack roe is made by collecting pollack roe, salting it, and fermenting it. It is a high-quality fermented seafood product with excellent palatability, containing a large amount of highly unsaturated fatty acids and vitamin A, and has an excellent amino acid composition.

[0004] Myeongranjeot is a unique Korean salted seafood product made by fermenting pollack roe. Typically, pollack roe is carefully removed without bursting the membrane, washed thoroughly in a weak brine, and then salted; sometimes, food coloring is used to add red dye during this process. After 2 to 3 days, the roe is drained and mixed with seasonings such as red chili powder and minced garlic. It is then placed in a container, pressed down with a stone or similar object to ensure the liquid is submerged and the contents are not exposed to the air, and the container is sealed tightly. It is stored in a cool place and is a food with excellent shelf life that can be eaten raw, grilled, or steamed to serve as a side dish with rice or an accompaniment to alcoholic beverages.

[0005] However, ordinary salted pollack roe had a strong fishy taste, an unpleasant aroma, and lacked rich flavor.

[0006] Accordingly, the applicant proposes a new method for seasoning pollack roe, a method for producing salted pollack roe having low salt content, rich flavor, and less fishy taste. The problem to be solved

[0007] The purpose of the present invention is to solve the problems of the aforementioned prior art.

[0008] The objective of the present invention is to provide salted pollack roe with a low salt content, excellent flavor, little fishy taste, and a subtle aroma.

[0009] The objectives of the present invention are not limited to those mentioned above, and other unmentioned objectives will be clearly understood from the description below. means of solving the problem

[0010] According to one embodiment of the present invention for achieving the above-mentioned purpose, a method for manufacturing salted pollack roe is provided, comprising the steps of: thawing frozen pollack roe; adding pine pollack roe, calcium lactate, sodium L-ascorbate, and purified water to the thawed pollack roe for first seasoning; adding medicinal liquor, mirin, D-sorbitol liquid, sodium L-glutamate, and disodium 5-ribonucleotide to the product of first seasoning for second seasoning; and aging after the second seasoning.

[0011] The above medicinal liquor is Solsongju.

[0012] The above pollack roe, pine flower salt, medicinal liquor, mirin, fruit mixed extract powder, and other additives (Ca lactate, L-sodium ascorbate, transglutaminase, D-sorbitol solution, L-sodium glutamate, disodium 5-ribonucleotide) are 86% and 3%, respectively. , It can be formulated in 3%, 2.6%, 0.5%, and 4.9%. Effects of the invention

[0013] According to an embodiment of the present invention, salted pollack roe with excellent flavor, low fishy taste, and a subtle aroma can be provided. Brief explanation of the drawing

[0014] FIG. 1 is a drawing illustrating a method for manufacturing salted pollack roe in one embodiment of the present invention. Specific details for implementing the invention

[0015] The following detailed description of the invention refers to the accompanying drawings, which illustrate specific embodiments in which the invention may be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the invention. It should be understood that various embodiments of the invention are different but need not be mutually exclusive. For example, specific shapes, structures, and characteristics described herein with respect to one embodiment may be implemented in other embodiments without departing from the spirit and scope of the invention. It should also be understood that the location or arrangement of individual components within each disclosed embodiment may be changed without departing from the spirit and scope of the invention. Accordingly, the following detailed description is not intended to be limiting, and the scope of the invention is limited only by the appended claims, including all equivalents to those claimed therein, provided appropriately described. Similar reference numerals in the drawings refer to the same or similar functions across various aspects.

[0016] Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings in order to enable a person skilled in the art to easily practice the present invention.

[0017] FIG. 1 is a drawing illustrating a method for manufacturing salted pollack roe in one embodiment of the present invention.

[0018] Referring to Fig. 1, first, the raw material, pollack roe, is prepared and frozen at a temperature of -18℃ or lower (S101).

[0019] To season the pollack roe and prepare salted pollack roe, the frozen pollack roe is taken out and thawed at 21°C or lower, preferably 18°C ​​to 21°C for 12 to 24 hours (S102).

[0020] For the thawed pollack roe, a washing and disinfection process may be performed by washing with washing water for 10 to 15 seconds and then additionally washing under running water for 10 to 15 seconds (S103).

[0021] After that, salt (pine pollen), calcium lactate, sodium L-ascorbate, transglutaminase, fruit mixed extract powder, and purified water are added to the washed pollack roe to perform first seasoning (S104). Pine pollen is a type of solar salt made by pine pollen settling in mudflats or salt fields, and has a unique aroma and taste with yellow pine pollen coated on the surface of the salt. Preferably, pine pollen produced in Taean can be used.

[0022] After the first seasoning is completed, a second seasoning procedure is performed and an aging procedure is carried out (S105). In this process, medicinal liquor (Solsongju), mirin, D-sorbitol liquid, L-sodium glutamate, and disodium 5-ribonucleotide are added to the result of the first seasoning to season and age it. Solsongju is a traditional home-brewed liquor that originated from the Hadong Jeong family in Hamyang, Gyeongsangnam-do, and is a medicinal liquor with a subtle aroma of pine needles and pine shoots. Solsongju is a liquor brewed using domestic white rice, yeast, pine needles, and pine shoots. Additionally, L-sodium glutamate and disodium 5-ribonucleotide each function as flavor enhancers.

[0023] Aging can be carried out for at least 72 hours at a temperature in the range of -2 to 5℃.

[0024] Once the second seasoning and aging are complete, the resulting product is sorted after removing black membranes, worms, and other foreign substances. That is, whole roe is sorted and dehydrated to prevent dripping (S106).

[0025] After that, weigh the granules according to the packaging unit and seal the packaging (S107).

[0026] Next, to prevent the mixing of metallic foreign matter into the packaged product, a metal detector is used to detect metal (S108).

[0027] Once this process is complete, freeze at a temperature of -35°C or lower for 12 to 24 hours (S109).

[0028] After that, the finished product is packed into a box according to the packaging unit, and the packaged finished product is stored in a frozen product warehouse at -18°C or lower and then shipped out (S110).

[0029] The mixing ratio (weight ratio) of each material described in the above manufacturing process is as follows.

[0030] Name of raw material or ingredient Mixing ratio (%) Pollock roe 86 Refined salt (pine flower salt) 3.0 Medicinal liquor (Solsongju) 3.0 Sauce (Mirin) 2.6 Other processed products (fruit mixed extract powder) 0.5 Other additives 4.9 Total 100

[0031] In the table above, the term "other additives" includes D-sorbitol solution, L-sodium glutamate, 5-disodium ribonucleotide, milk milk calcium (Ca lactate), L-sodium ascorbate, and transglutaminase.

[0032] The applicant conducted a sensory evaluation of salted pollack roe prepared using the above mixing ratio according to the process described with reference to FIG. 1.

[0033] First, the following Examples 1 and 2 and Comparative Examples 1 and 2 all have different mixing ratios of each component and salted pollack roe was prepared according to the process shown in FIG. 1.

[0034] Unit: parts by weight Example 1 Example 2 Comparative Example 1 Comparative Example 2 pollack roe 86 86 86 86 Songhwa salt 3 3 0 0 solar salt 0 2 3 3 Solsongju (medicinal liquor) 3 1 0 0 Mirim 2.6 3 5.6 5.6 Fruit mixed extract powder 0.5 0.5 0 0.5 Other additives 4.9 4.5 5.4 4.9

[0035] The results of the sensory evaluation for the above Examples 1, 2, Comparative Example 1, and 2 are as follows.

[0036] Sensory evaluation items Example 1 Example 2 Comparative Example 1 Comparative Example 2 color 4.9 4.8 4.8 4.8 zest 5 4.3 3 3 Texture / Texture 5 5 4.5 4.2 Fishy taste (weak fishy taste) 5 4 2.8 3 incense 5 3.8 2.3 2.1 Overall evaluation 4.98 4.38 3.48 3.42

[0037] Referring to the evaluation results above, the color, flavor, texture, and aroma of the salted pollack roe according to Example 1, prepared according to the embodiment of the present invention, were the best, and the fishy taste was the least, making it the best in the overall evaluation.

[0038] In addition, Example 2 contained pine pollen salt and fruit mixed extract powder in the same mixing ratio as Example 1, but the mixing ratio of sun-dried salt and medicinal liquor was different from Example 1, and accordingly, it can be seen that the flavor was weakened and the aroma was reduced even when fruit mixed extract powder was mixed.

[0039] Meanwhile, in Comparative Examples 1 and 2, in which solar salt was added instead of pine flower salt, it was found that the fishy taste was strong and the flavor was low.

[0040] The salted pollack roe produced according to an embodiment of the present invention has a rich flavor, a low fishy taste, and a subtle pine scent.

[0041] The foregoing description of the present invention is for illustrative purposes only, and those skilled in the art will understand that other specific forms can be easily modified without altering the technical spirit or essential features of the present invention. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. For example, each component described as a single unit may be implemented in a distributed manner, and components described as distributed may likewise be implemented in a combined form.

[0042] The scope of the present invention is defined by the claims set forth below, and all modifications or variations derived from the meaning and scope of the claims and equivalent concepts thereof should be interpreted as being included within the scope of the present invention.

Claims

Claim 1 The method comprises the steps of: thawing frozen pollack roe; performing a first seasoning step by adding pine flower salt, calcium lactate, sodium L-ascorbate, transglutaminase, fruit mixed extract powder, and purified water to the thawed pollack roe; performing a second seasoning step by adding pine needle liquor, mirin, D-sorbitol liquid, sodium L-glutamate, and disodium 5-ribonucleotide to the product of the first seasoning step; and aging the mixture for at least 72 hours at a temperature in the range of -2 to 5℃ after the second seasoning step, wherein the pollack roe, pine flower salt, pine needle liquor, mirin, fruit mixed extract powder, and other additives each comprise 86% and 3% , A method for manufacturing salted pollack roe, comprising mixing in weight ratios of 3%, 2.6%, 0.5%, and 4.9%, wherein the other additives include calcium lactate, sodium L-ascorbate, transglutaminase, D-sorbitol solution, sodium L-glutamate, and disodium 5-ribonucleotide. Claim 2 delete Claim 3 delete

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