KR102034099B1 - Preparation monkfish extract with decreased fish smell and improved flavor - Google Patents

Abstract

The present invention relates to a method for preparing fishy odor which is free of fishy smell and is rich in flavor, flavor and nutrition. The present invention also relates to food, particularly porridge, using the motherwort juice.

Description

Production method of monk juice with reduced fishy smell and improved flavor {PREPARATION MONKFISH EXTRACT WITH DECREASED FISH SMELL AND IMPROVED FLAVOR}

The present invention relates to a method for producing motherwort juice with reduced fishy smell and improved flavor. In addition, the present invention relates to a food using the motherwort juice of the present invention.

The monkfish inhabits deep seas with a water temperature of 17 to 20 ° C and a depth of 55 to 150 m, and is distributed in the south west sea, south sea, south east sea, south of Hokkaido in Japan, east china sea and west pacific. The spawning season takes place in April-August, and the distribution of fish in the East China Sea is estimated to migrate to the coast of China in April-May. During the spawning season, you can see numerous eggs floating in the form of a band wrapped in agar, on the laying ground off the coast of China. Digestive ability is very strong, it can be swallowed whole, early, bottled sea bream, squid, shrimp, etc., completely dissolved and digested.

These devils are known to be low in fat, rich in protein, and have various nutrients needed by the human body, such as calcium, iron, vitamin A, vitamin B1, vitamin B2, and niacin.

Devil's cartilage also contains a substance called chondroitin sulfate, which is effective for anticancer and arthritis, and Devil's liver contains about 30% of lipids, which gives a savory taste. Carotenoid pigments have been recognized as cancer prevention agents along with normalization of epithelial tissues and mucosal cells and the production of visual pigments.

These nutritious mackerel contain large amounts of vitamins and minerals that are good for hangovers and are popular as diet foods. They also reduce cholesterol by promoting blood circulation, lowering blood alcohol concentrations and breaking down fats. It contains abundant collagen, has excellent effects on all joints and skin, and has excellent effects on all anticancer effects. For example, Aguipo (Korean Patent Registration No. 10-1653300), Devilfish Gangjeong (Korea Patent Registration No. 10-1258787), etc., using the moles are being developed. However, the cost of fish is cumbersome to clean and fishy in many cases. Accordingly, the inventors of the present invention have completed the present invention by confirming that fishy smell is suppressed, the flavor is improved, and the research on the easy use of the devil during the preparation of the devil juice by a specific method.

It is an object of the present invention to provide a method for producing motherwort with reduced fishy smell and improved flavor.

It is also an object of the present invention to provide a food using the motherwort juice and a method of manufacturing the same.

The present invention to achieve the above object,

Mixing elm root, radish, bean sprouts and water, and heating the mixture to prepare a primary broth;

Mixing the boiled water in the primary broth and heating it to prepare a second broth; and

Including the monk into the second broth and heating to prepare the monk juice

Provided is a method for preparing the motherwort juice.

In addition, the present invention,

Adding and heating the motherwort of the present invention

Provides a method of making porridge.

In addition, the present invention

Provided is a food composition comprising the motherwort of the present invention.

Maw juice of the present invention

It has excellent flavor, removes fishy smell, and has excellent taste and aroma.

In addition, the mother-of-pearl juice of the present invention can be used for cooking to easily prepare foods having excellent sensuality.

The present invention

Mixing elm root, radish, bean sprouts and water, and heating the mixture to prepare a primary broth;

Mixing the boiled water in the primary broth and heating it to prepare a second broth; and

Including the monk into the second broth and heating to prepare the monk juice

It is about the manufacturing method of monk juice.

In addition, the present invention

Adding and heating the motherwort of the present invention

It is about a method of making porridge.

In addition, the present invention,

It relates to a food composition comprising the motherwort of the present invention.

Hereinafter, the present invention will be described in detail.

Manufacturing Steps of the First Stock

The mother-of-pearl juice production method of the present invention comprises the step of mixing the elm root (root root), radish, sprouts and water, and heating the mixture to prepare a primary broth. At this time, the first broth production step may be performed by mixing water, elm root, oak bark, radish, bean sprouts, tofu, mistletoe, and heating the mixture. In this case, preferably, the water, elm root, oak bark, radish, sprouts, tofu, mistletoe in a weight ratio of 100: 10-20: 3-9: 2-8: 1-5: 1-4: 1-4 Mix.

Stages of preparation of the second broth

Maw juice production method of the present invention comprises the step of mixing the boiled water in the first broth, and heating it to prepare a second broth. The Astragalus boiled water can be prepared by mixing water and Astragalus in a weight ratio of 100: 5 to 20 and heating it until the volume of water is 10 to 25%.

Monarch juice  Manufacturing steps

Maw juice production method of the present invention comprises the step of preparing the maw juice by putting the maw in the second broth. At this time, the monk juice may be prepared by adding the mower and the five-molecule group to the second broth and heating. Preferably, the second broth, mackerel, and five molecular groups are added in a weight ratio of 100: 15 to 30: 5 to 15.

Monk juice

Maw juice of the present invention is suppressed fishy, has excellent taste and aroma and has excellent nutritional properties. In addition, when using the mother-of-pearl juice of the present invention can easily make food. For example, the moth juice of the present invention may be a food for making porridge. Maw juice of the present invention can be packaged in small units using a disposable pack or the like, frozen storage, or can be stored refrigerated, and can be sold after distribution in small units.

Monk juice  Porridge

The present invention relates to porridge using the motherwort juice of the present invention. Preferably it relates to a method for producing porridge comprising the step of adding the motherwort of the present invention to rice and heating.

Food composition

The present invention relates to a food composition comprising the motherwort of the present invention. The food composition may be any food generally used, and is not particularly limited. For example, the food can kill.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, only the present embodiments to make the disclosure of the present invention complete, and common knowledge in the art to which the present invention pertains. It is provided to fully inform the person having the scope of the invention, which is defined only by the scope of the claims.

<Materials and Methods>

The materials used in the following experiments were purchased from commercially available materials.

<Example 1>

The devil's head was struck and stunned, and the internal organs were cut so as not to hurt the gills. Meanwhile, the five-molecule was washed and trimmed, and prepared by grinding with a mixer.

Dried elm root bark, dried bark, radish, bean sprouts, tofu and mistletoe in water were boiled until the amount of water was 1/2 to make the first broth. In the same way, dried elm root bark, dried oak bark, radish, bean sprouts, bean sprouts, mistletoe and boiled until the amount of water was 1/2 to make the first broth.

The two primary broths were mixed in the same amount to each other, to which the boiled astragalus was added thereto and boiled until the amount of water was 1/2 to make a second broth.

Mackerel and five-molecular powder crushed in the second broth and boiled with senbul and medium heat until the amount of water is 2/3, and then cooled down to remove only the bones of the devil and remove it, and then boil it with senbul, and then cool it to produce the molar juice It was.

In this case, the first broth was prepared by mixing water, dried root bark of elm, oak bark, radish, bean sprouts, tofu, and mistletoe in a weight ratio of 100: 12: 6: 5: 3: 2: 2. The Astragalus boiled water was mixed with water and Astragalus in a weight ratio of 100: 10 to boil until the amount of water was 1/5, and then filtered by Astragalus. The first broth, the first broth, and the Astragalus boiled water were used to make a second broth using a weight ratio of 1: 1: 1. In addition, in the case of secondary broth, larvae, five-molecular pulverized product was prepared by mixing in a weight ratio of 100: 20: 10.

<Example 2>

Maw juice was prepared in the same manner as in Example 1 except that no five-molecular powder was used.

<Example 3>

Maw juice was prepared in the same manner as in Example 1 except that the dried root bark of elm was not used.

<Example 4>

Maw juice was prepared in the same manner as in Example 1 except that the larvae and mistletoe were not used.

Example 5

The devil's head was struck and stunned, and the internal organs were cut so as not to hurt the gills. Pour water into the trunk of the mouth of the mouth, and boil until the amount of water to 2/3 with high heat and medium heat, and then cool it to remove only the bone of the mouth of the moor, remove it and boil it once with high heat to prepare the molar juice.

Experimental Example 1

1 L of rice was weighed into a measuring cup and soaked in slightly lukewarm water for about 10 minutes. Put the pot on low heat, put 1 tablespoon of sesame oil, put the prepared soaked rice flour and fry evenly. Each of the motherwort juices of Examples 1 to 5 were put in a 0.5 L pot, and 0.5 L of boiled water of the elm root was poured therein, and the mixture was boiled slowly over low heat. The porridge was boiled out by properly seasoning with salt or the like to prepare porridge using motherwort juice.

The sensory evaluation was performed on 15 males and females in their 30s to 60s using the 5-point scale (5 points: very good, 4 points: good, 3 points: normal, 2 points poor, 1 point: Very bad). As a result, the taste of porridge containing five-molecules was the best, and it was found that fishy and mischief were well removed when using elm, tofu, and mistletoe (Table 1).

flavor Fishy and catch color Overall favorability Example 1 4.2 4.3 3.7 4.2 Example 2 3.8 4.1 4.3 3.5 Example 3 3.6 3.2 3.8 3.2 Example 4 3.7 3.4 3.6 3.6 Example 5 3.3 2.0 2.9 2.1

Claims (9)

Mixing elm root, radish, bean sprouts and water, and heating the mixture to prepare a primary broth;
Mixing the boiled water in the primary broth and heating it to prepare a second broth; and
And putting the mower into the second broth to heat the mower.
Method of producing molar juice.
The method of claim 1,
Mixing water, elm root, oak bark, radish, bean sprouts, tofu, mistletoe, and heating the mixture to produce a primary broth
Method of producing molar juice.
The method of claim 2,
The water, elm root, oak bark, radish, sprouts, tofu, mistletoe are mixed in a weight ratio of 100: 10-20: 3-9: 2-8: 1-5: 1-4: 1-4. By
Method of producing molar juice.
The method of claim 1,
Astragalus boiled water is characterized in that it is prepared by mixing water and sulfur in a weight ratio of 100: 5 to 20 and heating it until the volume of water is 10 to 25%
Method of producing molar juice.
The method of claim 1,
Maw juice is prepared by adding Maw and five molecules to the second broth and heating.
Method of producing molar juice.
The method of claim 5,
The second broth, moth, and five molecular groups are added so as to have a weight ratio of 100: 15 to 30: 5 to 15.
How to Make Maw's Juice
The method of claim 1,
The monk juice is characterized in that the food for producing porridge
Method of producing molar juice.
Adding and heating the motherwort prepared by the method of claim 1 to rice;
Method of making porridge.
A food composition comprising motherwort prepared by the method of claim 7.