KR100609098B1 - Method for removing beany flour of frying fish bone using spices extracts and vinegar - Google Patents

Abstract

The present invention removes the unpleasant fishy smell peculiar to fish bones by appropriately mixing spice vinegar with spice vinegar and its characteristic fragrance and antioxidant activity such as mustard seed, coriander, dill, laurel leaf, cloves, red pepper seeds and fennel. It is about a method. More specifically, the extract is obtained from these spices, and the vinegar is properly mixed with the extract to obtain a mixed solution. Fish bones are added to the mixed solution of the above, and the fish bones are immersed for a certain period of time, then dehydrated. Preparation of the ingredients, fried fish bone-containing fried ingredients in a fryer, adding cooking oil, fried for a certain temperature and time, and then cooled to remove the oil consisting of spice extract and vinegar fried fish bone It relates to a method for removing fishy smells. It also relates to a method of extending the shelf life of fish bone fried by inhibiting the rancidity of lipids using spice extracts.

The present invention can remove the unpleasant fishy smell of fish bones by using the spice extract and vinegar for fish bones that have been thrown away in the past, and can give a flavor peculiar to spices to provide snack foods and tasty food.

Description

Method for Removing Beany Flour of Frying Fish Bone Using Spices Extracts and Vinegar}

Figure 1 shows the fishy removal process of fish bone fried.

The present invention relates to a method for removing fishy fish bone fry using spice extract and vinegar, and more particularly, a spice having a specific fragrance and antioxidant activity such as mustard seed, coriander, dill, bay leaf, cloves, red pepper seeds, fennel, etc. Obtaining an extract and mixing the vinegar appropriately with the extract to obtain a mixed solution; adding fish bone to the mixed solution of the above, immersing for a predetermined time, dehydrating and mixing the fish bone evenly in a frying powder to prepare a fried material; The method relates to a method for removing fishy fish bone frying using spice extract and spice extract, which comprises putting fish bone-containing fried material into a fryer and adding cooking oil, and then frying for a certain temperature and time to remove oil. It can also prolong shelf life by inhibiting the rancidity of lipids by immersing fish bones in spice extracts with antioxidant functions.

Extracts of mustard seed, coriander, dill, bay leaf, cloves, red pepper seeds and fennel fennel contain essential oils and fragrances such as eugenol, myrcene, citronellol, quercitrin, geranyl acetate and singrin, which have antioxidant and antimicrobial properties. It is known.

Although mackerel, saury, cod, pollock and other fish are rich in EPA, DHA, vitamins and minerals, they are very useful for their fisheries, but they are easy to get rancid due to the high content of polyunsaturated fatty acids. The situation is still under development as a processed product. In particular, only a portion of the fish bones generated in the processing process is used as feed, and in part, it is like a Japanese restaurant. Bones are being disposed of. Therefore, despite the use of useful components such as proteins, minerals and essential fatty acids, the development of fishery products that can utilize the by-products that are disposed of is required.

As a related art of the present invention, a method of fishy fishy removal and processing method include a method of removing fishy fishy anchovy broth by using the green sprouts of Korea Patent Publication No. 1999-86804 and the extract of the green onion, Korean Patent Laid-Open Publication No. 2001-77330 Herbal medicine powder is added to carcasses such as carp, carp, crayfish, cut, eel, etc. to relieve fishy smell and freeze storage, and to immerse fish in bamboo brine of Korea Patent Publication No. 2001-85107 , Method of freezing and packaging after removing the fishy smell by immersing mackerel in the extract of probiotics and propolis mixture of gojija, geonjihwang, sulfur, sine, hawthorn, etc. of the Republic of Korea Patent Publication No. 2002-36932, Republic of Korea The herbal alcohol extract of Hoho may be sprayed on mackerel and then salted. However, most of them are limited to primary processing for manufacturing finished products, such as salting of fish and improvement of the freezing method, and in particular, the invention regarding the development of seafood processed foods using by-products is insufficient. Therefore, the development of a new type of fish processed products by consumers' preferences will be meaningful in terms of fishermen's income increase and recycling of resources.

Spice extract of the present invention contains essential oils and fragrance components and these components have antioxidant activity and antimicrobial activity, and mixed them with vinegar to remove the unpleasant fishy smell of fish bones and the use of fish bone by-products using the same To provide. In addition, by using the natural antioxidant function of spices to suppress the rancidity of fried fish bones to extend the shelf life.

The present invention is to obtain an extract of the spice to obtain a mixed solution by properly mixing the vinegar with the extract, and put the fish bone in the mixed solution of the above, immersed for a certain period of time, then dehydrated by mixing the fish bone evenly in the fry powder as a fried material It relates to a method of removing fishy fish bone frying using spice extract and spice extract consisting of the steps of preparing, and putting the fried ingredients containing fish bones in a fryer to add cooking oil and then fried and cooled. The present invention can extend the shelf life as well as the fishy removal of fried fish bones.

Spices in the present invention can be used as long as it can remove the fishy smell of fish bones. One example of such a spice in the present invention may be any one or more selected from mustard seed, coriander, dill, bay leaf, cloves, red pepper seeds, small fennel.

In the present invention, the spice extract may be added spices to 3,000 ml of purified water and extracted by reflux cooling for 1 to 2 hours at 100 to 110 ° C. to obtain a spice extract. For example, a spice extract may be obtained by adding 50 to 150 g of 3,000 ml of purified water. At this time, one or more spices can be selected, but extracting and using all of mustard seeds, coriander, dill, bay leaf, cloves, red pepper seeds and small fennel is more suitable for the purpose of the present invention. At this time, spices may be used mustard seed 10-30g, coriander 10-25g, dill 10-30g, bay leaf 10-30g, cloves 5-15g, pepper seeds 10-20g, small fennel 1-5g per 3,000ml of purified water.

Fish bone in the present invention can be immersed in a mixture of spice extract and vinegar. At this time, in order to achieve the object of the present invention, the mixing ratio of the spice extract and the vinegar may be 1,500 to 2,500: 20 to 30.

In the present invention, the fish bone is preferably immersed in a mixture of spice extract and vinegar for a predetermined time to remove fishy. At this time, the fish bone can be immersed in a mixture of spice extract and vinegar for 20-30 minutes.

In the present invention, the fish bone may use any one or more selected from eel bone, mackerel bone, saury bone, pollock bone, cod bone, whole bone.

Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples. However, these are only examples of the present invention and they do not limit the scope of the present invention.

<Example 1>

Eel bone fries were obtained using the same method as in FIG. 1.

Mustard seed 23g, coriander 18g, dill 20g, laurel leaf 18g, clove 6g, red pepper seed 13g, small fennel 2g 3,000ml of water and extracted by reflux cooling at 110 ℃ for 2 hours and filtered to obtain a mixture of spices extract. At this time, the addition amount of spices and water was determined to be a ratio suitable for the sensory characteristics of fried eel bone through preliminary experiments.

30 ml of commercially available vinegar (OTTOGI Co., Ltd. brewing vinegar, total acidity 6-7%) was added to 2,000 ml of the spice extract mixture obtained as described above to prepare a mixture of spice extract and vinegar.

The fillet is made around the spine of the eel and the meat is removed. After the bones are removed, the bones are collected, trimmed, cut into about 5cm, washed with purified water, debris and dehydrated.

1,200g of eel bone was added to 2,030ml of the mixture of spice extract and vinegar, mixed well, soaked for 20 minutes, and dehydrated to remove the fishy smell of the bone.

About 40 g of commercially available fried powder (Clean Water Garden) was mixed with 1,200 g of eel bone and prepared as a fried material. Then, 2kg of cooking oil was added to the fryer, and when heated to 180 ° C, 700g of the prepared eel bone fried ingredients were taken, fried for 15 minutes, and cooled to remove oil sufficiently.

<Example 2>

As in Example 1, 35 ml of commercially available vinegar was added to 1,500 ml of spice extract to obtain a mixture of spice extract and vinegar.

After the saury was removed, bones were collected, trimmed, cut to about 5 cm in size, washed with purified water, debris and dehydrated.

The saury bone was immersed in the mixed solution of the spice extract and vinegar obtained for 30 minutes and dehydrated to remove fish fishy. The saury bone was fried in cooking oil as in Example 1 below.

<Example 3>

As in Example 1, 25 ml of commercially available vinegar was added to 2,500 ml of spice extract to obtain a mixture of spice extract and vinegar.

After removing the meat part of the mackerel, bone was collected, trimmed, cut to about 5cm size, washed with purified water, debris and dehydrated.

The mackerel bone was immersed in the mixture of the spice extract and vinegar obtained for 25 minutes and dehydrated to remove fishy fishy fish, and then the mackerel bone was fried in cooking oil as in Example 1.

<Example 4>

After removing the flesh portion of the pollock bone, bone was collected, trimmed, cut to about 5cm size, washed with purified water, debris and dehydrated.

Except for using the above-mentioned pollack bone, the fish fishy of the pollock bone was removed in the same manner as in Example 1, and then fried in cooking oil.

Example 5

After removing the meat part of the cod bone, bone was collected, trimmed, cut to about 5cm size, washed with purified water, debris and dehydrated.

Except for using the above cod bone was removed fish fishy smell of cod bone in the same manner as in Example 1, and then fried in cooking oil.

<Test Example 1>

Sensory test personnel confirmed the presence or absence of fishy fish immediately after frying and after cooling the fried eel bone, saury bone fried, mackerel bone fried obtained in Examples 1 to 3, but did not feel fishy at all in these fish bone fried.

<Test Example 2>

To determine the fishy removal effect and palatability of eel bone frying, which is the most preferred in terms of palatability and compatibility, the deodorizing effect, color, taste, The sensory evaluation was carried out with a 9-point preference scale method (1 point: very disliked, 3 points: disliked, 5 points: moderate, 7 points: good, 9 points: very good). At this time, palatability was compared with the sample treated with dilutions of bokbunja juice (bokbunja juice 2: water 1), distilled vinegar (vinegar 1: water 1), acidic vinegar extract (3000ml of water to 100g of acetic acid and heat extraction at 110 ℃ for 2 hours). .

As shown in Table 1, there was no significant difference in fishy removal effect and taste, but the spice extract and vinegar mixture showed the best preference, and the untreated group showed the lowest preference due to strong fishy smell.

Table 1. Sensory evaluation results for the degree of preference of fried eel bones

Treatment District Fishy remove effect flavor color Overall preference No treatment 4.2 ^b 5.6 ^d 8.3 ^a 5.7 ^d Spice Extract 8.6 ^a 8.0 ^a 8.0 ^a 8.1 ^a Bokbunja juice diluent 8.5 ^a 6.2 ^c 3.4 ^c 6.6 ^c Vinegar Diluent 8.6 ^a 7.3 ^b 8.2 ^a 7.5 ^b Spice Extract, Vinegar Mixture 8.8 ^a 8.1 ^a 8.1 ^a 8.3 ^a Sancho Extract 8.5 ^a 7.3 ^b 5.2 ^b 6.8 ^c

* The same alphabet in the same column is not significant

Untreated group showed the highest preference with no color difference, followed by vinegar diluent, spice extract, vinegar mixture, and spice extract.

In the case of the extract, the characteristic black color darkened the color of the frying, and in the case of Bokbunja, the inherent red color became reddish brown as it was changed by heating during the frying process.

The overall preference also showed the highest value of spice extract and vinegar mixture and the lowest preference of untreated group.

Based on the sensory test results, spices extract and vinegar mixture showed the highest preference in most items such as fishy removal effect, taste, color, and overall preference. Therefore, it was confirmed that the method using the spice extract and the vinegar mixed solution among the various treatments was most effective for the fishy removal of fried fish bones.

<Test Example 3> <Extended storage experiment of fried eel bone>

The shelf life extension experiments were conducted using spice extracts, vinegar extracts, and small fennel extracts. The spice extracts were the same as in Example 1, and the vinegar and small fennel extracts were prepared in the same manner as spices. Eel bone 1200g in about 2000ml of each extract, immersed for 20 minutes, dehydrated and fried in the same manner as in Example 1, put in 100g each film (PE + NY), sealed and stored at 20 ℃ and 40 ℃ each 20 days intervals The acid value, peroxide value, etc. were measured to examine the quality change and storage period.

First, the acid value was accurately taken from 250 g of Erlenmeyer flask with 250 g of the collected lipids according to the Food Code, and then dissolved by adding 100 ml of ether-ethanol solution (1: 1). To this was added 2-3 drops of indicator solution of 1% phenolphthalein (phenolphtalein) and titrated with 0.1N-KOH solution until the pink color lasted for 30 seconds to determine the acid value. For peroxide value, take 3g of the collected lipids in 100ml idle flask by dissolving according to the Food Code. It was. Then, 30 ml of distilled water was added and mixed vigorously, and the peroxide value was obtained by titrating the point where the colorless color with 0.01 N Na ₂ S ₂ O ₃ solution was used as an indicator of 1% starch solution.

Table 2. Acid Value of Fried Eel Bone at 20 ℃

division First day 20 days 40 days 60 days Control 0.56 ^a 0.70 ^a 0.88 ^a 1.13 ^a Spice Extract 0.53 ^a 0.61 ^b 0.72 ^b 0.87 ^c Small Fennel Extract 0.53 ^a 0.63 ^b 0.75 ^b 0.95 ^b Sancho Extract 0.54 ^a 0.62 ^b 0.73 ^b 0.89 ^c

* Same alphabet in the same column is not significant

Table 3. Acid Value of Fried Eel Bone at 40 ℃

 division First day 20 days 40 days 60 days Control 0.54 ^a 0.83 ^a 1.26 ^a 1.68 ^a Spice Extract 0.53 ^a 0.74 ^b 0.96 ^c 1.23 ^c Small Fennel Extract 0.53 ^a 0.76 ^b 1.03 ^b 1.38 ^b Sancho Extract 0.54 ^a 0.75 ^b 0.97 ^c 1.25 ^c

* Same alphabet in the same column is not significant

As shown in Table 2 and Table 3, during storage for 60 days at 20 ° C, the acid value was the highest in the untreated control (no treatment), while the spice extract showed the lowest value. The acid value of the sample stored at the accelerated condition of 40 ℃ also showed similar tendency to the sample stored at 20 ℃, and there was no significant difference at the beginning of storage, but from the 20th day of storage, there was a little difference between the control and other treatments (spice, small fennel, and pepper extract). The difference was shown. On the 60th day of storage, the control group (untreated) was the highest with 1.68, and then the spice extract treatment was the most effective in the order of small fennel, sancho and spice extracts.

As shown in Table 4 and Table 5, the control group showed a higher value of the peroxide value than the other treatments (spice, small fennel, and vinegar extract) at 20 ° C and 40 ° C storage, among which the spice extract was the most stable.

Table 4. Peroxide Values of Fried Eel Bone Stored at 20 ℃

division First day 20 days 40 days 60 days Control 4.32 ^a 19.53 ^a 43.62 ^a 75.51 ^a Spice Extract 3.87 ^a 12.52 ^b 25.59 ^b 43.27 ^c Small Fennel Extract 3.86 ^a 13.26 ^b 27.13 ^b 49.87 ^b Sancho Extract 3.90 ^a 13.15 ^b 26.85 ^b 48.28 ^b

* Same alphabet in the same column is not significant

Of the samples stored at 20 ° C., the control group was 75.51 on the 60th day of storage, which was higher than the standard value of fried foods (under 60). On the other hand, the extracts of spices, soy fennel and sancho were 43.27, 49,87 and 48.28, which were much lower than the standard value of fried foods (below 60).

Table 5. Peroxide Values of Fried Eel Bone Stored at 40 ℃

 division First day 20 days 40 days 60 days Control 4.32 ^a 36.92 ^a 105.28 ^a 101.6 ^a Spice Extract 3.87 ^a 17.13 ^c 58.73 ^c 70.36 ^c Small Fennel Extract 3.86 ^a 23.87 ^b 65.87 ^b 78.56 ^b Sancho Extract 3.90 ^a 22.95 ^b 63.35 ^b 75.13 ^b

* Same alphabet in the same column is not significant

Of the samples stored at 40 ℃, the control group had a peroxide value of 105.28 on the 40th day of storage, far exceeding the standard value of fried foods (under 60). It did not exceed the threshold. Therefore, based on the peroxide value and acid value, which is a measure of the rancidity of fried foods, it was more stable to treat spices, fennel, and vinegar extracts than the control without any treatment. It was. Therefore, if these methods are used, the storage period can be extended by suppressing the rancidity of fried foods.

On the other hand, the storage period of deep-fried eel bone is obtained from Q ₁₀ value from the period of reaching the limit value of peroxide value (less than 60 fried foods) at the accelerated storage condition of 40 ℃, and using the Q ₁₀ value, the shelf life at 20 ℃ Predicted.

T _2: temperature at 20 ° C.

T _1: temperature at 40 ° C.

θs: storage period

Q: Storage Period at T ℃ / Storage Period at T + 10 ℃

Prediction of shelf life at room temperature for eel bone fries was based on the results of measurements of peroxide and acid values, which are indicators for the measurement of rancidity of oil obtained through accelerated experiments at 40 ° C for 60 days. In the Food Code, fried foods have an acid value and a peroxide value of 5 or 60 or less.

For samples stored at 40 ° C, the peroxide value reached the limit on the 40th day of storage, which was determined as the storage period of the sample. Therefore, the storage period at 20 ° C was estimated to be about 89 days when the eel bone fry was prepared by treating with spice extract, while the control was less than 60 days.

The present invention is to remove the unpleasant fishy smell of fried fish bones using a spice and vinegar having a unique fragrance and give a flavor to enhance the palatability to provide fish bones as a snack and reduce the waste disposal burden of fish bone by-products To provide recycling options. In addition, it is effective to extend the shelf life of fried fish bones using spice extract containing antioxidants.

Claims (6)

Obtaining the extract from the spices and mixing the vinegar as appropriate to obtain a mixed solution, adding fish bone to the mixed solution of the above and immersed for a certain period of time, then dehydrating and mixing the fish bone evenly in the fry powder to prepare as a fried material, and Fish bone frying method using spice extract and vinegar, characterized in that the step of putting the bone-containing fried ingredients in a fryer, adding cooking oil, fried and then cooled to remove the oil The method of claim 1, wherein the spice extract is 3,000ml of purified water added to the spice and reflux-cooled at 110 ℃ reflux for 2 hours, filtered to obtain a spice extract fishy fish bone fry removal method using spice extract and vinegar The method according to claim 1, wherein the mixing ratio of the spice extract and the vinegar is 1,500 to 2,500: 20 to 30, the fishy fish removal method of fish bone fried using spice extract and vinegar The method of removing fishy fish bone frying using spice extract and vinegar according to claim 1, wherein the fish bone is immersed in a mixture of spice extract and vinegar for 20 to 30 minutes. The method of claim 1, wherein the spice is a fishy removal method of fish bone fry using spice extract and vinegar, characterized in that at least one from the group consisting of mustard seed, coriander, dill, bay leaf, cloves, red pepper seeds, fennel. According to claim 1, Fish bone is eel bone, mackerel bone, saury bone, pollock bone, cod bone, characterized in that any one selected from the group consisting of spice extract and fishy fry of fish bone frying using vinegar

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