KR102132334B1 - A sauce composition for removing off-flavor of meats or fishes and a method for removing off-flavor of meats or fishes by using the same - Google Patents

Abstract

The present invention relates to a source composition for removing odors of meat or fish and a method of removing odors of meat or fish using the same, (S1) 40 to 60 parts by weight of cypress, 100 to parts by weight of bamboo shoots To 10 parts by weight, 20 to 40 parts by weight of the agave, 8 to 12 parts by weight of wild grass, 9 to 13 parts by weight of guava, 15 to 30 parts by weight of the oak tree, 90 to 110 parts by weight of Chinese cabbage and 90 to 110 parts by weight of radish; And (S2) the source composition prepared according to the present invention comprising the step of immersing the mixture in water and heat extraction for 2 to 5 hours at 80 to 110 ℃ not only removes the odor of meat or fish, but also softens the meat It has the advantage of maintaining a chewy texture and good metabolism with herbal ingredients. Therefore, by pre-processing meat or fish using the source composition of the present invention or by using it with a seasoning source, it is possible to remove the odor of meat or fish, thereby increasing preference, as well as effectively absorbing the ingredients of herbal ingredients into meat or fish. It is expected to be useful as a well-being health food.

Description

A sauce composition for removing off-flavor of meats or fishes and a method for removing off-flavor of meats or fishes by using the same}

The present invention relates to a source composition for removing off-flavor of meat or fish and a method for removing off-flavor of meat or fish using the same, more specifically, a medicinal herb mainly made of cypress and bamboo shoots, and vegetables mainly made of cabbage and radish as main ingredients. A method for preparing a source composition for removing off-flavor of meat or fish by mixing and then extracting heat, according to a source composition for removing off-flavor of meat or fish prepared accordingly, and a method for removing off-flavor of meat or fish using the same It is about.

In recent years, the consumption of meat and fish has increased greatly due to the development of dietary habits. In particular, daechang, giblets, makchang, sheep and natural leaves, by-products of cows and pigs, are rich in nutrients such as protein, minerals, fat, and higher in calories. The digestion and absorption is also good, so it is cooked and consumed in a healthy way.

However, by-products of cattle and pigs such as daechang, giblets, makchang, sheep and natural leaves contain unpleasant residues that are easily decayed, and are difficult to handle due to unique unpleasant odors such as deodorant, and these unpleasant odors are easily removed by water washing. It is not easy to eat.

In order to soften the texture of meat and remove the odor, sauces mixed with various seasonings are used. Representative examples of conventional seasonings for cooking meat are Korean Patent Publication No. 1992-0005896 and Korean Patent Publication No. 1993-0017504, and Korean Patent Publication No. 1996-0016753, and Korean Patent Publication No. 1989-0001576 are known.

Domestic Patent Publication No. 1992-0005896 is tomato ketchup (35.0~40.0%) and starch syrup (30.0~40.0%) as main ingredients, and is made by adding small amounts of other seasonings in small portions. Because it is made of ketchup and starch syrup, it is not possible to make the meat flexible, and there is a shortcoming of simply giving it a sweet taste.

In addition, the comprehensive sauce of Korean Patent Publication No. 1993-0017504 has garlic (30%), onion (20%), green onion (6%), and ginger (6%) as the main ingredients. As it occurs, it stimulates the sense of smell too strongly, and this causes a heartburn problem after eating, and after eating, the unique smell is emitted, which can not only give a bad image to the people around them, but especially our food for foreigners. There was an abolishment that even gave a sense of rejection to culture.

In addition, in addition to adding a little Angelica and licorice, the seasoning for chicken of Korean Patent Publication No. 1996-0016753 uses a lot of garlic (8-10%), onions (13-15%), and green onions (5-7%). After eating, there was a problem that garlic (onion, green onion) smells a lot, causing discomfort, and it adds a lot of sugar (11~13wt%) to give a strong sweet taste. When eaten with, there is a fear of increasing obesity, and seasonings (1~2wt%) are also added to taste, resulting in unsatisfactory taste and providing a cause of adult disease, and drinking water (1~3wt %), there is a risk of deterioration when stored for a long time.

The instant patent sauce of Korean Patent Publication No. 1989-0001576 is also used as a seasoning for sugar and chemical seasoning, so it gives a feeling of feeling unsatisfactory after eating, and the problem of providing the cause of adult disease because salt is added. there was.

Accordingly, the present inventors are capable of removing unpleasant odors of fish, chicken, duck, goat and dog meat, as well as sand bags of pig meat, beef and their by-products such as daechang, giblets, makchang, sheep and natural leaves, and chicken. While continuing to study to develop the method, the extract obtained by heat extraction by mixing herbal medicines, mainly cypress and bamboo shoots, vegetables such as Chinese cabbage and radish in a certain weight ratio, removes the peculiar unpleasant smell of meat or fish The present invention was completed by discovering the fact that it was possible to maintain the chewy texture as it is while not only being able to soften the flesh.

Therefore, the technical problem to be solved in the present invention is to provide a method for preparing a source composition capable of removing the peculiar odor of meat or fish.

Another technical problem to be solved in the present invention is to provide a source composition prepared according to the above manufacturing method.

Another technical problem to be solved in the present invention is to provide a method for removing the odor of meat or fish using the source composition.

In order to achieve the above technical problem, the present invention provides a method for preparing a source composition for removing off-flavor of meat or fish, comprising the following steps:

(S1) 40 to 60 parts by weight of cypress against 100 parts by weight of bamboo shoots, 5 to 10 parts by weight of Toboknyeong, 20 to 40 parts by weight of agapi, 8 to 12 parts by weight of wild grass, 9 to 13 parts by weight of guava, 15 to 30 parts of oak Mixing parts by weight, 90 to 110 parts by weight of cabbage and 90 to 110 parts by weight of radish; And

(S2) The step of heat extraction for 2 to 5 hours at 80 to 110 ℃ by immersing the mixture in water.

In order to achieve the above other technical problems, the present invention provides a source composition for removing off-flavor of meat or fish prepared according to the above-described manufacturing method.

In order to achieve the above another technical problem, the present invention provides a method for removing the odor of meat or fish using the source composition.

As described above, the sauce composition prepared according to the present invention not only removes the odor of meat or fish, but also softens the meat and maintains a chewy texture, and has the advantage of being able to improve metabolism by using herbal ingredients. Therefore, by using the sauce composition of the present invention, meat or fish may be pre-treated or used together with a seasoning source to remove the odor of meat or fish, thereby increasing the palatability, and the ingredients of herbal ingredients can be effectively absorbed into the meat or fish. It is expected to be useful as a well-being health food.

The source composition for removing odor of meat or fish of the present invention is 40 to 60 parts by weight of cypress tree, 5 to 10 parts by weight of Toboknyeong, 20 to 40 parts by weight of agave, 8 to 12 parts by weight of wild grass, and guava 9 To 13 parts by weight, 15 to 30 parts by weight of moss, 90 to 110 parts by weight of cabbage and 90 to 110 parts by weight of radish; And (S2) dipping the mixture in water to heat extract at 80 to 110° C. for 2 to 5 hours.

The meat usable in the present invention can be used for all of beef, pork, chicken, duck, goat meat, dog meat, etc., and can be Daechang, Gopchang, Makchang, Sheep, and Natural Wind, which are their accessories.

Bamboo sprout (bamboo sprout), which is included as a main component in the source composition of the present invention, is a young and light bud sprouting from an underground stem of bamboos. Usually, bamboo shoots such as Wangdae, Somdae and Juksundae are edible. In addition to protein, sugar, lipid, fiber, and ash, calcium, phosphorus, iron, and salt are contained. In the present invention, bamboo shoots are used raw.

Cypress (Chamaecyparis obtusa) included in the source composition of the present invention is excellent in antibacterial and bactericidal action against bacteria and is widely used as a well-being article material. It has been used as a top-class internal agent in Japan, and is also called'Hinoki'. Cypress trees contain a lot of natural antibacterial substances called phytoncide, which are excellent in sterilization, and have strong water resistance. In the present invention, the stem or leaf of the cypress tree is used, and it is preferable to use the dried cypress tree trunk and leaf.

In the source composition of the present invention, cypress is used in an amount of 40 to 60 parts by weight with respect to 100 parts by weight of bamboo shoots. At this time, it is difficult to obtain a deodorizing effect of meat or fish when cypress is used in an amount of less than 40 parts by weight. When used in excess of 60 parts by weight, the effect compared to the amount used is not proportional, which is uneconomical.

Tobokryong included in the source composition of the present invention is the root of Cheongmirae vine. Dried roots of Smilax china L., a blue vine and plant. Cheongmirae vines grow in all the foothills of sub-central Korea. In the fall or spring, dig the roots and rinse them in water. Cut them long and dry them in the sun. The taste is fresh and the properties are flat. Stomach (胃經) · acts on the liver (肝經). It detoxifies by lowering heat and eliminating dampness. Used for joint pain, syphilis, spear, boil, malignant boil, mercury poisoning, etc.

In the present invention, the stem or root of native soil is used, and it is preferable to use it by drying. In the source composition of the present invention, Tobokryeong is used in an amount of 5 to 10 parts by weight with respect to 100 parts by weight of bamboo shoots. In this case, when Toboknyeong is used in an amount of less than 5 parts by weight, the effect of removing odor of meat or fish is obtained. It is difficult, and when used in excess of 10 parts by weight, the effect compared to the amount used is not proportional, which is uneconomical.

It is said that the agapi used in the source composition of the present invention is divided into five leaves, and it is said that it is good to have five leaves on one branch. This medicine has a peculiar smell, the taste is spicy and bitter, and the properties are warm. Ogapi strengthens tendons and bones by strengthening the liver and kidneys, so it is used for limb paralysis, pain, weakness in the lower back and knees, weakness in the lower limbs, fractures, bruises, and edema. The pharmacological effects of immune enhancement, antioxidant, anti-fatigue, anti-high temperature, anti-irritation, endocrine function control, blood pressure control, anti-radiation, detoxification have been reported.

In the present invention, the stem of agapi is used, and it is preferable to use it by drying. In the source composition of the present invention, the agapy is used in an amount of 20 to 40 parts by weight with respect to 100 parts by weight of bamboo shoots. In this case, when the agapy is used in an amount of less than 20 parts by weight, it is difficult to obtain a deodorizing effect of meat or fish, When used in excess of 40 parts by weight, the effect compared to the amount used is not proportional, which is uneconomical.

Sancho used in the source composition of the present invention has a peculiar smell, spicy taste, warm properties, and poison. It is used for abdominal pain, diarrhea and toothache, asthma, and low back pain due to the cold energy of the abdomen. It is also used for scabies, ringworm, genital itching, and scrotum eczema. Local anesthesia, intestinal linkage, and antibacterial activity have been reported as pharmacological effects. Other names are Cheoncho, Flower, Chokcho, Namcho, Daecho, Yukbal, Jeomcho, Jincho, Pacho (巴椒), Hancho (漢椒), Hue, sugar, etc.

In the present invention, it is preferable to use dried or dried seeds or skins of wild grass. In the source composition of the present invention, sancho is used in an amount of 8 to 12 parts by weight with respect to 100 parts by weight of bamboo shoots. In this case, when using sancho in an amount of less than 8 parts by weight, it is difficult to obtain a deodorizing effect of meat or fish and 12 When used in excess of parts by weight, the effect compared to the amount used is not proportional, which is uneconomical.

Guava used in the source composition of the present invention has a sweet and sour fruit, and a high content of iron and vitamin C. Processed with jelly, juice, jam, etc. Leaves containing tannins are used as a substitute for tea. Eating unripe fruit will soften your stool, so boil it on a soft fire to preserve it. Boiled leaves and bark are good for indigestion and are effective in treating diarrhea. In Ghana, guava leaves boiled with lemongrass are used to treat cough. The thickened root is used for dysentery. To lighten your toothache, you can chew guava leaves.

In the present invention, the leaves of guava are used, and it is preferable to use them by drying. In the source composition of the present invention, guava is used in an amount of 9 to 13 parts by weight based on 100 parts by weight of bamboo shoots. In this case, when guava is used in an amount of less than 9 parts by weight, it is difficult to obtain a deodorizing effect of meat or fish, When used in excess of 13 parts by weight, the effect compared to the amount used is not proportional, which is uneconomical.

The moth tree used in the source composition of the present invention is usually used as a herbal material because it is used as a medicinal material or soaking liquor by using the inner skin or roots.

In the present invention, it is preferable to use the moss trunk and dry it. In the source composition of the present invention, the moth tree is used in an amount of 15 to 30 parts by weight with respect to 100 parts by weight of bamboo shoots. In this case, when the moth tree is used in an amount of less than 15 parts by weight, it is difficult to obtain a deodorizing effect of meat or fish, When it is used in excess of 30 parts by weight, the effect is not proportional to the amount used, which is uneconomical.

Chinese cabbage ( Brassica campestris ssp. pekinensi) used in the source composition of the present invention is known as the origin of Hubei Province in China. Although the history of cultivation of cabbage in Korea is not clear, in the 1850s, radish and cabbage were the main species of vegetables, and it is estimated that the seeds imported from China are native to Korea. Chinese cabbage is a low-temperature vegetable that likes a cool climate. The common ingredients of Chinese cabbage are 94.7% moisture, 1.3% protein, 0.2% fat, 2.6% carbohydrate, 0.7% fiber, and 0.5% mineral. Protein is small in quantity but excellent in carbohydrates. Chinese cabbage is rich in vitamin C, 28mg, so it is a good supply of vitamin C in winter when it is cold, and it is a good source of fiber and has a lot of calcium and phosphorus, which are necessary minerals for skeleton formation.

In the present invention, Chinese cabbage is used raw, and it is used in an amount of 90 to 110 parts by weight relative to 100 parts by weight of bamboo shoots. In this case, when the cabbage is used in an amount of less than 90 parts by weight, the effect of removing odor of meat or fish is obtained. It is difficult, and when used in excess of 110 parts by weight, the effect is not proportional to the amount used, which is uneconomical.

Radish used in the source composition of the present invention ( Raphanus sativus L.) is a two-year herbaceous cress, and the coast of the Mediterranean Sea in Central Asia is said to be native, and records from ancient times remain. All Korean varieties are white, juicy, and only part of the wide variation is used. Radishes contain about 3% of sugar, but most are fructose and glucose. Cysteine and glutathione are relatively common as nitrogen compounds. In addition, vitamin C is contained near 15mg%. The spicy ingredient is a mustard oil common to cress, and the smell that comes from boiling is based on methylmercaptan. It contains the enzyme amylase and has the strongest action at pH 5.2~5.8 and temperature 60~65℃. It is not affected by salt, but its activity is inhibited by acid. Radish leaves are rich in protein, rich in lysine and vitamins, and especially contain 1,400 IU of vitamin A and 70 mg of vitamin C. There are also many Fe and Ca. In addition to raw food, radish cannot be removed as an ingredient of kimchi, stewed foods, or pot dishes.

In the present invention, radish is used raw, and in an amount of 90 to 110 parts by weight relative to 100 parts by weight of bamboo shoots. In this case, when the radish is used in an amount of less than 90 parts by weight, it is difficult to obtain a deodorizing effect of meat or fish. , When used in excess of 110 parts by weight, the effect compared to the amount used is not proportional, so it is uneconomical.

In the present invention, after mixing the above materials and heat extracting at 80 to 110°C for 2 to 5 hours, a source composition for removing meat or fish odor may be prepared.

The source composition for removing off-flavor of meat or fish of the present invention may be in the form of a solution obtained by heat extraction, or may be dried or powdered to form a solid or solidified state, and there is no particular limitation on its state.

The source composition for removing off-flavor of meat or fish according to the present invention may be mixed with water in advance when cooking meat or fish, soaked or boiled or boiled meat or fish for a certain period of time, or may be added and used when preparing a seasoning sauce. For example, when cooking a changchang, the sauce composition according to the present invention is mixed with water in a weight ratio of 1:3 to 1:5 and then immersed in the changchang for 10 to 14 hours before use or seasoning is used in seasoning sauce when cooking changchang It can be used in addition.

As described above, the sauce composition prepared according to the present invention not only removes the odor of meat or fish, but also softens the meat and maintains a chewy texture, and has the advantage of being able to improve metabolism by using herbal ingredients. Therefore, by using the sauce composition of the present invention, meat or fish may be pre-treated or used together with a seasoning source to remove the odor of meat or fish, thereby increasing the palatability, and the ingredients of herbal ingredients can be effectively absorbed into the meat or fish. It is expected to be useful as a well-being health food.

Hereinafter, the present invention will be described in more detail by examples. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.

<Example 1>

Bamboo shoots, Chinese cabbage and radishes are prepared raw, cypress trees are prepared by drying the stems and leaves, Toboknyeong are prepared by drying the stems and roots, and Agaps are prepared by drying the stems, and wild herbs are dried by seeds and skins. Prepared, prepared by drying guava leaves, and dried moss trunks.

The materials were mixed at a composition ratio as shown in Table 1 below, and then immersed in water to heat extract at a temperature of 80° C. or higher for 3 hours.

material Use amount (weight) Cypress trunk and leaves 500 g Indigenous stems and roots 70 g Bamboo shoots 1 kg Stem 300 g Sancho seeds and peel 50 g Guava leaves 100 g Tree trunk 200 g cabbage 1 kg radish 1 kg

<Example 2>

The source composition obtained in Example 1 and water were mixed at a weight ratio of 1:4, and then the soak was soaked for 12 hours, followed by washing to prepare a grill.

<Comparative Example 1>

Grilled makchang was prepared by general care.

<Example 3>

When preparing the sauce composition obtained in Example 1 above, a cup of soju was poured into a serving of 2 servings to prepare a spicy soup.

<Comparative Example 2>

Fish spicy tang was prepared in the usual way.

<Example 4>

When preparing the sauce composition obtained in Example 1, 1 cup was poured into a cup of soju in a portion of 2 servings to prepare chicken dori-tang.

<Comparative Example 3>

Chicken doritang was prepared by a general method.

<Test Example 1> Sensory test

Grilled makchang prepared in Example 2 and Grilled makchang prepared in Comparative Example 1, Fish spicy tang prepared in Example 3 and Chicken spicy tang prepared in Comparative Example 2 and Chicken spicy tang prepared in Example 4 Sensual quality evaluation was performed on the color, smell, taste, texture, and overall preference of the general chicken soup prepared in 3. The sensory quality evaluation scale by selecting 40 sensory test personnel with sensory identification ability of this food is 9-point scoring method (9 points: very good, 7 points: good, 5 points: moderate, 3 points: slightly bad, 1 Point: very bad). The sensory test results were verified by ANOVA using Duncan's multiple range test at the 5% level for significant differences between samples. The results are shown in Tables 2 to 4 below.

division Example 2 Comparative Example 1 Color 7.26±1.16 6.86±1.88 smell 8.57±1.65 4.51±1.50 flavor 7.86±1.41 6.14±0.86 Texture 8.64±1.55 5.86±1.41 Overall preference 8.38±1.08 5.93±1.82

division Example 3 Comparative Example 2 Color 7.93±1.33 6.14±1.10 smell 8.21±1.58 4.79±1.58 flavor 7.29±1.33 5.64±1.78 Texture 8.14±1.29 6.36±1.22 Overall preference 8.21±0.70 6.14±1.61

division Example 4 Comparative Example 3 Color 7.50±1.63 6.45±1.53 smell 8.72±1.56 4.21±1.52 flavor 7.26±1.13 6.31±1.23 Texture 8.45±1.01 5.63±1.43 Overall preference 8.12±1.22 5.65±1.32

As shown in Tables 2 to 4, excellent results were obtained in the grilled makchang of Example 2, spicy tang of Example 3, and chicken doritang of Example 4, prepared in accordance with the present invention in terms of color, smell, taste, texture, and overall preference. Came out In particular, as shown in the evaluation of the odor, texture, and overall preference, it was confirmed that the grilled makchang of Example 2, the spicy tang of Example 3, and the chicken doritang of Example 4 were almost completely removed and the texture was alive to significantly increase the preference. there was.

As described above, the sauce composition prepared according to the present invention not only removes the odor of meat or fish, but also softens the meat and maintains a chewy texture, and has the advantage of being able to improve metabolism by using herbal ingredients. Therefore, by pre-processing meat or fish using the source composition of the present invention or by using it with a seasoning source, it is possible to remove the odor of meat or fish, thereby increasing preference, as well as effectively absorbing the ingredients of herbal ingredients into meat or fish. It is expected to be useful as a well-being health food.

Claims (5)

Method of preparing a source composition for removing off-flavor of meat or fish, comprising the following steps:
(S1) 40-60 parts by weight of cypress against 100 parts by weight of bamboo shoots, 5-10 parts by weight of Toboknyeong, 20-40 parts by weight of agave, 8-12 parts by weight of wild grass, 9-13 parts by weight of guava, 15-30 parts by weight Mixing parts by weight, 90 to 110 parts by weight of cabbage and 90 to 110 parts by weight of radish; And
(S2) The step of heat extraction for 2 to 5 hours at 80 to 110 ℃ by immersing the mixture in water. According to claim 1,
The meat is characterized in that the beef, pork, chicken, duck, goat meat, dog meat or their accessories. According to claim 2,
A manufacturing method characterized in that the accessory is a large window, giblet, membrane, sheep or natural leaf. A source composition for removing off-flavor of meat or fish prepared according to the manufacturing method according to any one of claims 1 to 3. Method for removing odor of meat or fish using the source composition according to claim 4.