KR100728898B1 - Method for removing of fish smell - Google Patents

Abstract

The present invention relates to a method for removing fishy fish, in particular, drying the fish to a water content of 30 to 60%, inoculating a strain on the dried fish, and aging and culturing the fish inoculated with the strain. It relates to a fishy removal method of fish comprising the step of.

According to the present invention can remove the fishy fishy to improve the consumer's palatability, popularization, inhibit the growth of various bacteria to reduce the dry decay rate and increase the productivity therefrom, at the same time, uniform throughout the year It is possible to produce high-quality, high-nutrition fish with improved taste, nutrition, and texture because it can be produced easily.

Fish, Fishy, Methylamine, Strain, Mold, Yeast, Ultraviolet

Description

How to get rid of fishy fish {METHOD FOR REMOVING OF FISH SMELL}

1 is an optical photograph of a guamegi strain is grown according to an embodiment of the present invention.

The present invention relates to a fishy removal method of fish, and more particularly, to a fishy removal method of fish that can fundamentally remove fishy from fish to improve consumer preference and popularize.

Unlike meat, fish has excellent fatty acid composition and can be said to be an excellent health functional food for modern people suffering from adult diseases. In particular, semi-dried back blue fish such as guamegi, which are consumed raw, play an important role as creta foods, which are known for their longevity.

On the other hand, Guamegi is originally accompanied by a fishy smell, but has a characteristic of producing a savory taste, but it does not satisfy the functionality of various consumers due to the fishy situation.

In general, fresh fish, especially fresh fish, have a fresh odor due to methylamine, but have no fishy smell. However, as the freshness decreases, the tissue becomes softer and the post-stiffness is released quickly. As corruption begins, fishy smells begin.

The irritant fishy cause of sea fish is trimethylamine (TMA). This will be described in more detail below. That is, trimethylamine oxide (TMAO) exists in the body fluid of fish originally, and said trimethylamine oxide (TMAO) is odorless. However, once a fish is caught and then killed, the fish's freshness is lowered, and the surface of the fish is then infected with bacteria. The bacterium reduces trimethylamine oxide (TMAO) to produce trimethylamine (TMA), wherein the trimethylamine (TMA) is known to be a causative agent of disgusting fishy smell.

Today, the commonly known method of removing fish fish in fish is the addition of acid to remove basic trimethylamine (TMA), which is mainly removed by adding vinegar.

However, if you remove the fishy smell by adding vinegar, the weak fishy can be eliminated, but the effect is not sustained, there is a disadvantage that the amount of use is limited due to the smell of vinegar. In other words, it is effective for removing small amount of trimethylamine (TMA), but not very effective for removing large amount of trimethylamine (TMA), and it is difficult to expect more effect when storing fish with long shelf life. have.

Recently, various attempts have been made to solve such problems. For example, Korean Patent Publication No. 0291089 discloses a method of removing meat and fish odor remover using sesame seed extract, and Korean Patent Publication No. 2001-0099234 discloses ocher, pine needle extract, herbal medicine, and herb. Disclosed is an ocher composition for removing odors of fish and meat using extracts.

However, the conventional compositions for removing odors of fish and meat have a problem in that their effect is poor during long-term storage, and the smell of the composition is cut on fish and meat.

The present invention is to solve the problems of the prior art as described above, to remove the causative agent of fishy fish from the fish, improve the palatability of consumers, and to provide a fishy fish removal method that can be popularized. do.

Another object of the present invention is to provide a fishy removal method of fish that can be produced uniformly throughout the year regardless of the season, which is excellent in economic efficiency, and can provide fish of high quality and high nutritional value with improved taste, nutrition, and texture.

In order to achieve the above object, the present invention

a) drying the water content of the fish to 30 to 60%;

b) inoculating a fungal strain on the fish dried in step a);

c) culturing the fungal strain inoculated on the surface of the fish by aging the fish inoculated with the fungal strain in step b);

It provides a fishy removal method of the fish comprising a.

In another aspect, the present invention provides fish with fishy smell removed by the above method.

Hereinafter, the present invention will be described in detail.

The fish fishy removal method of the present invention is characterized by consisting of a method of inoculating a strain to the dried fish, and then incubating and culturing the dried fish to water content of 30 to 60%.

Referring to the fishy fishy removal method of the present invention in detail.

a) drying

This step is to dry the fish to 30 to 60% water content.

The fish used in the present invention is not particularly limited as long as it has fishy fish, such as sea or freshwater fish, specifically, saury, mackerel, pollock, mollusk, canary, or the like.

Such fish may be subjected to a pre-drying step before drying, such as washing, drying, intestines, bones, fins, hair, impurities, etc. according to a conventional method before drying.

Drying of the fish can be carried out by a method of natural drying at the beach, a method of artificial drying in a drying room, a method of irradiating with ultraviolet rays according to a conventional method.

At this time, the drying is preferably carried out so that the water content of the fish 30 to 60%, more preferably to 30 to 50%, most preferably to 45%.

b) inoculation of fungal strains

This step is a step of inoculating a fungal strain on the dried fish in step a).

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The present invention can be used as a fungal strain, such as fungi, or yeast harmless to the human body, specifically penicillium camembert (Penicillium camembertii), penicillium log Forti (Penicillium roqueforti), penicillium candidium ( Penicillium candidum, Penicillium caseicum, Geotricum candidum, Mucor mucedo, Cladosporium herbarum, or Skopelliopsis persica Fungi such as (Scopulariopsis fusca); Meju fungi (Korea Microbiological Conservation Center, Korea Food Research Institute) can be used, such as Hongseong Meju outside, Pulmuwon Meju inside, and Pulmuone Meju outside.

Such a strain is mixed with the medium and water to prepare a fermentation broth, it is then good to inoculate the fish. For example, in the case of the penicillium camemberti (Korea Microorganism Conservation Center, Accession No .: KCCM: 60340), the medium composition is 300.0 g of diced potatoes + 20.0 g of glucose (Glucose) + agar. (Agar) 15.0g + 1.0L of distilled water (Distilled water) is preferred, and outside the Hongseong Meju (Food Microbial Gene Bank Business, Accession No .: 1401), the medium composition is 300.0 (Diced potatoes) It is preferable to set it as g + Glucose 20.0g + Agar 15.0g + Distilled water 1.0L.

Thereafter, the fermentation broth prepared as described above is inoculated into fish, wherein the inoculation is sprayed (or coated) onto the surface of the fish, a method of dipping the fish in the fermentation broth, a method of killing the surface, and a method of irradiating UV light. It can be carried out. At this time, the strain inoculated on the surface of the fish may be inoculated in an appropriate amount depending on the type, site, etc. of the fish, in particular inoculated in 1 to 10 mL, more preferably inoculated in 1 to 5 mL.

c) aging and culture

This step is a step of aging the fish inoculated with the fungus strain in step b), the step of culturing the strain inoculated on the surface of the fish.

The aging of the fish and the culture of the strain is preferably carried out for 10 to 15 days at a temperature of 10 to 15 ℃, humidity of 50 to 98%, preferably humidity of 70 to 98%.

The strains aged and cultured as described above decompose trimethylamine, which is a causative agent of fishy fish, by using carbon of fishy fishy material, from which fishy fishy fish is removed. More specifically, the fungal strain inoculated and cultured on the surface of the fish is initially supplied with nutrients from the culture, but during this step, the trimethylamine component generated on the surface of the fish is gradually converted into a nutrient source. As a result, trimethylamine components present on the surface of the fish are absorbed into the nutrient source of the fungus strain and degraded. Therefore, the fishy causative agent on the surface of the fish is absorbed and decomposed into the nutrient source of the fungal strain, so the fish will no longer smell fishy. In addition, due to the proliferation of the fungal strain, fat and protease secreted by the strain penetrate into the tissue of the fish, thereby causing fat and proteolysis from the surface to the inside, thereby increasing the taste and palatability of the fish, Nutritional value is also increased.

Fish as fishy is removed by the growth of the fungal strain as described above may be ingested by removing the strain after the growth, but for rich nutrition, it is good to eat as it is without removing the grown fungal strain. This is because the fungal strain is edible.

In another aspect, the present invention provides fish with fishy smell removed in the same way.

According to the present invention as described above, the fishy smell of fish can be removed to improve consumer's palatability, popularize, inhibit the growth of various bacteria to reduce the dry rot rate and improve productivity therefrom, as well as to relate to the season It can be produced uniformly throughout the year without economical, and can provide high quality, high-nutrition fish with improved taste, nutrition, and texture.

Hereinafter, preferred examples are provided to help understanding of the present invention, but the following examples are merely to illustrate the present invention, and the scope of the present invention is not limited to the following examples.

EXAMPLE

Example 1

The head, guts, fins, and bones of the saury were removed and washed in clean water, followed by air drying at 45 ° C. to 45% moisture.

Then, fermentation broth was prepared by mixing 2% by weight of lactose, 5% by weight of Lactobacillus vulgaris as lactic acid bacteria, 2% by weight of Penicillium camemberti, 2% by weight of medium, and the balance of water. At this time, the Lactobacillus bulgaricus strain using the BRC, Accession No. 1048, the medium composition of Saburaud's glucose broth (Merck's 108339) 30.0g + agar ( Agar) 20.0 g + 1.0 L of distilled water. In addition, the Penicillium camembert (Penicillum camemberti) strain was used the Korea Microorganism Conservation Center, Accession No .: KCCM: 60340, the medium composition of 300.0g of diced potatoes (Glucose) 20.0g + 15.0 g of Agar + 1.0 L of distilled water.

The naturally-dried saury was applied to the prepared fermentation broth in an amount of 1 to 5 mL using a spray, followed by aging and incubation at a temperature of 12 ° C. and a humidity of 90% for 15 days to propagate the strain.

As shown above, the optical photograph of the Guamegi in which the strain was grown is shown in FIG. 1.

Example 2

Except that the fermentation broth was prepared by mixing 3% by weight of lactic acid, 2% by weight of penicillium camemberti with mold, 2% by weight of medium, and the balance of water to prepare a fermentation broth. It was carried out by the method.

Example 3

Except for using mackerel instead of saury in Example 1 was carried out in the same manner as in Example 1.

Example 4

Except for using mackerel instead of saury in Example 2 was carried out in the same manner as in Example 2.

Example 5

Except for using canary instead of saury in Example 1 was carried out in the same manner as in Example 1.

Comparative Example 1

Guamegi prepared according to a conventional method was used.

Comparative Example 2

Except for using fermentation broth in Example 1, a solution of a mixture of 1 L of vinegar, 1 L of water, and two juices of lemon was used in the same manner as in Example 1.

Comparative Example 3

Except for using the fermentation broth 2L milk in Example 1 was carried out in the same manner as in Example 1.

The fish of Examples 1 to 4 and Comparative Examples 1 to 3 were taken as a sensory agent for 20 people in 20s and 30s, respectively, for a total of 40 people, and the degree of fishy reduction, taste, meat state, color, and After the preference was evaluated by the five-point scale method according to the following criteria, the average value is shown in Table 1 below.

Evaluation criteria (reduction of fishy taste, taste, meat quality, color, preference) 5 points Very good 4 points Great 3 points usually 2 points Bad 1 point Very bad

As shown in Table 1, after inoculation of the strain according to the present invention in the case of Examples 1 to 4 to remove the fishy smell by aging and incubation Comparative Example 1 prepared by the conventional method, Comparative Example removed according to the conventional fishy removal method Compared with 2 and 3, it was confirmed that the fishy smell was markedly reduced and showed excellent palatability, and taste, meat state, and color were also found to be equal or higher.

In addition, the surfaces of the fish of Examples 1, 3, and 5 and Comparative Example 1 were each collected 3 to 6 mm to prepare a sample of about 100 mg. Each sample prepared above was homogenized with 5% sodium citrate solution, and 12% trichloroacetic acid soluble nitrogen was decomposed according to Kjeldhal digestion to determine proteolytic maturity after 0, 7 and 14 days. Measured according to Equation 1 below, and the results are shown in Table 2.

[Equation 1]

Proteolytic Aging (%) = (soluble nitrogen / total nitrogen) × 100

division Example 1 Example 3 Example 5 Comparative Example 1 0 days 0.6% 0.5% 0.7% 0.4% 7 days 8.1% 9.4% 10.5% 6.8% 14 days 19.5% 20.5% 19.5% 18.6%

As shown in Table 2, inoculated with the fungus strain according to the present invention after aging and incubation of Examples 1, 3, and 5 to remove the fishy fish 7 days compared to Comparative Example 1 prepared by a conventional method, After 14 days, the degree of proteolytic aging was high, and from the above results, fishes without fishy smell according to the present invention could be expected to increase the taste and palatability as well as increase the taste and palatability due to the appearance of an aromatic substance. .

According to the present invention, the fishy smell of fish is removed to improve consumer's palatability and popularization, and to suppress the growth of various bacteria to reduce the dry decay rate and to improve the productivity therefrom, and even throughout the season It can be produced easily, so it is economical and has the effect of providing high-quality, high-nutrition fish with improved taste, nutrition, and texture.

Claims (8)

a) drying by any one of a natural drying method, artificial drying method, ultraviolet irradiation method so that the water content of the fish is 30 to 60%; b) inoculating a fungal strain on the fish dried in step a); c) culturing the fungal strain inoculated on the surface of the fish by aging the fish inoculated with the fungal strain in step b); Fishy removal method of the fish comprising a. delete delete The method of claim 1, The method of removing fishy fishy fish, characterized in that the fungal strain of step b) is selected from the group consisting of edible molds and yeasts harmless to humans. The method according to claim 1 or 4, The fungal strain of step b) is penicillium camembertii, penicillium roqueforti, penicillium candidum, penicillium caseicum, penicillium caseicum, geo At least one member selected from the group consisting of Tritric candidum, Mucor mucedo, Cladosporium herbarum, and Scopulariopsis fusca To remove fishy fish. The method of claim 1, The method of removing fishy fish, characterized in that the strain of step b) is inoculated with 1 to 10 mL. The method of claim 1, The method of removing fishy fishy fish, characterized in that the aging and incubation of step c) is carried out for 10 to 15 days at a temperature of 10 to 15 ℃, humidity of 50 to 98%. delete

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