KR102650397B1 - A composition for removing bad smells from goat meat and the method to remove the bad smells from goat meat by using the same - Google Patents

Abstract

The present invention relates to a odor remover composition from goat meat and a method of removing odor from goat meat using the same. The present invention relates to a composition for removing odor from goat meat, comprising a mixture of arrowroot, fenugreek, and cloves. The remover composition can almost completely remove the unpleasant odor and unpleasant unique taste of goat meat while further improving the flavor and texture of the meat. Therefore, the unpleasant odor remover composition for goat meat according to the present invention is very superior in the unpleasant odor of goat meat, and is excellent in nutrition by pre-treating goat meat or using it during cooking, but is almost rejected due to the unique unpleasant smell. It is expected that people of all ages and genders will be able to enjoy goat meat, which was previously inedible.

Description

A composition for removing bad smells from goat meat and a method for removing bad smells from goat meat using the same {A composition for removing bad smells from goat meat and the method to remove the bad smells from goat meat by using the same}

The present invention relates to a odor remover composition for goat meat and a method for removing odor from goat meat using the same, and more specifically, to a odor remover for goat meat containing a mixture of arrowroot, fenugreek and clove as active ingredients. It relates to a composition and a method of removing unpleasant odors from goat meat using the same.

In a typical household, purchased meat is stored in a storage container and stored in the refrigerator. However, there are cases where meat stored in this way emits a unique meat smell. Chickens, ducks, goats, etc. may have a meaty smell that is unique to the animal and a fatty odor due to fat regardless of freshness.

Since this meat odor can be a factor in deteriorating the taste of food, an odor removal method that can remove this meat odor is an important part of cooking methods for various types of meat. Typically, vegetables with strong aromas that can remove meat odor, such as green onions and garlic, are used in the cooking process of meat. However, depending on the dish, in the case of dishes where vegetables or seasonings with such strong aromas cannot be used, meat dishes can be cooked deliciously only if the meat smell is effectively removed before cooking.

Meanwhile, there are a variety of foods that can be consumed using goat meat as the main ingredient. For example, in the case of goats, the main foods that can be consumed are hot pot, boiled pork, and soup, and there is also goat soju, which allows you to drink the juice of goats boiled together with various herbal medicines.

This type of goat meat contains its own unique smell, so-called nurinnae, so if you cook food without removing this nurinnae, the unique odor (nurinnae) will prevent you from eating the food, so remove this unique nurinnae. You have to do it.

Currently, a method of adding seasonings such as perilla seeds and ginger or sprinkling spices is used when cooking food to remove the unique smell (nurinnae) of goat meat itself. In this case, the unique smell (nurinnae) of goat/mutton is removed. ), but is only a means of diluting the unique odor caused by seasoning or spices.

In this case, a lot of seasoning or spices are used to dilute the unique odor, which may make it impossible to taste the food itself or reduce the texture of the meat.

Accordingly, while continuing research to develop a method to develop a meat odor remover that can remove the unpleasant odor of goat meat, maintain the inherent taste of the meat, and improve the texture of the meat, the present inventors used arrowroot and fenugreek. The present invention was completed by discovering that a mixture of green onions and cloves can be used to pre-treat goat meat or add it during cooking to remove unpleasant odors from goat meat while maintaining the unique taste of the meat and improving the texture of the meat. did.

Therefore, the technical problem to be solved by the present invention is to provide a goat meat odor remover composition that can remove the unpleasant odor of goat meat while maintaining the inherent taste of the meat and improving the texture of the meat.

In addition, another technical problem to be solved by the present invention is to provide a method of removing the unpleasant odor of goat meat using the goat meat odor remover composition.

In order to solve the above-described technical problem, the present invention provides a goat meat odor remover composition comprising a mixture of arrowroot, fenugreek, and cloves as active ingredients.

Preferably, the arrowroot, fenugreek, and clove are each powder or extract.

Preferably, the arrowroot, fenugreek, and clove are mixed at a weight ratio of 2:2:1 to 1:2:2.

Preferably, the goat meat odor remover composition further comprises one or more selected from the group consisting of angelica root, bay leaf, star anise, and coffee.

Preferably, at least one selected from the group consisting of angelica root, bay leaf, star anise, and coffee is included in an amount of 20 to 80 parts by weight based on 100 parts by weight of the mixture of arrowroot, fenugreek, and clove.

Preferably, the goat meat odor remover composition is characterized in that it is a powder formulation.

In order to solve the above-described other technical problems, the present invention provides a method of removing the unpleasant odor of goat meat by pre-treating the goat meat with the goat meat odor remover composition or adding it during cooking.

In this way, the goat meat odor remover composition containing a mixture of arrowroot, fenugreek and cloves according to the present invention as an active ingredient almost completely removes the unpleasant odor and unpleasant unique taste of goat meat, while maintaining the flavor and texture of the meat. It can be improved further. Therefore, the unpleasant odor remover composition for goat meat according to the present invention is very superior in the unpleasant odor of goat meat, and is excellent in nutrition by pre-treating goat meat or using it during cooking, but is almost rejected due to the unique unpleasant smell. It is expected that people of all ages and genders will be able to enjoy goat meat, which was previously inedible.

Hereinafter, the present invention will be described in more detail.

The present invention provides a goat meat odor remover composition containing a mixture of arrowroot, fenugreek, and clove as an active ingredient.

According to one embodiment of the present invention, the arrowroot, fenugreek, and clove are mixed at a weight ratio of 2:2:1 to 1:2:2, preferably 1:1:1.

The kudzu refers to the root of kudzu (Pueraria montana var. lobata: also written as Pueraria lobata), a vine plant of the legume family in Korea, China, and Japan, and is also called kudzu. The main chemical components of arrowroot are known to be Daidzin, Glycitin, Genistin, Daidzein, and Puerarin, which are types of isoflavones (Hirayama K et al. 2011, Reppert A et al. 2008, Yamaki K et al. 2002.), and have various physiological properties. It has been reported to have academic effects. Arrowroot has a sweet yet spicy taste, and it treats colds, high fever, headaches, muscle pain, and stiffness in the back of the neck by relaxing the muscles and reducing fever. It is also used to raise yang energy and stop diarrhea. It is also used to replenish body fluids, quench thirst, and relieve alcohol poisoning. In addition, arrowroot is used for dysentery, high blood pressure, heart-related diseases, diabetes, and cancer.

The fenugreek (Trigonella foenum-graecum) is an herb used in some traditional Indian dishes. In addition to its culinary uses, some believe that fenugreek seeds increase milk supply in lactating women. This is a well-studied herb with an excellent safety profile. It is on the Australian Register of Therapeutic Goods (ARTG) list of approved ingredients. Fenugreek extract, especially fenugreek seed extract, contains a variety of active compounds, possibly including more than 100 phytochemical constituents. Among the important components are furostanol saponins and steroidal saponins.

The clove tree (Eugenia caryophyllata Thunberg = Syzygium aromaticum Merrill et Perry) is a tropical evergreen tree belonging to the Myrtaceae family. The dried unbloomed flower buds of this tree are called cloves. They are dark brown in the shape of cloves and have a length of 10. -18mm and there is a slight difference in size depending on the production area. Clove is a type of spice and has been widely used in various meat and vegetable dishes in various European countries for a long time. It is also widely used in Korea for purposes such as enhancing the original flavor and suppressing bad flavors. Among the components contained in cloves, there are phenylpropanoid compounds such as eugenol, acetyleugenol, and chavicol, tannins such as sesquiterpene, triterpene, and eugenin, alkaloids, vanillin, and fatty oil. Clove extract is known to have an antibacterial effect against bacteria of the Bacillaceae family and an antibacterial effect against essential oil components (Korean Society of Food and Nutrition, 2004, Vol. 33, No. 3, pp.494-499).

According to a specific embodiment of the present invention, arrowroot, fenugreek, and clove, which are the active ingredients of the goat meat odor remover composition of the present invention, may each be used in the form of an extract or in the form of a powdered powder.

The term "extract" in the present invention refers to a preparation obtained by squeezing the herbal medicine into an appropriate leachate and evaporating the leachate to concentrate. It is not limited thereto, but includes the extract, diluted or concentrated liquid of the extract, or extract obtained through extraction treatment. It may be a dried product obtained by drying, a crude product thereof, or a purified product.

The natural extract of the present invention can be prepared using general extraction, separation and purification methods known in the art. The extraction method may include boiling water extraction, hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction, but is not limited thereto.

According to a specific embodiment of the present invention, the natural extract is used by pulverizing the natural plant as is, or drying and pulverizing it using a hot air dryer or freeze dryer and then using an extraction solvent such as water, anhydrous or hydrous lower alcohol having 1 to 3 carbon atoms. And a solvent selected from the group consisting of mixed solvents thereof can be extracted using an extraction solvent, preferably water or ethanol, and the amount of the extraction solvent is 2 to 20 times the dry weight of the natural plant, preferably 5 to 5 times. You can do this by 15 times the weight.

According to a specific embodiment of the present invention, the natural extract is used by pulverizing the natural plant as is, or drying and pulverizing it using a hot air dryer or freeze dryer, and then using water or a mixture of water and alcohol at room temperature for 2 to 10 days. Preferably, the extract is extracted for 7 days, filtered through filter paper, concentrated, separated into water-soluble components and alcohol-soluble components, and the water-soluble components and alcohol-soluble components are mixed at a weight ratio of 5:4 to obtain each natural extract. there is.

The term “powder” used in the present invention refers to the arrowroot, fenugreek, and cloves that are dried and powdered, or blanched, then dried, and pulverized.

As used herein, the term 'including as an active ingredient' means containing a sufficient amount to achieve the efficacy or activity of arrowroot, fenugreek, and clove. In the present invention, the mixture of arrowroot, fenugreek, and clove may be included in an amount of 1 to 90% by weight, preferably 2 to 80% by weight, and more preferably 3 to 60% by weight, based on the total weight of the composition. . If it is below the above range, the effect of removing unpleasant odors from goat meat is minimal, and if it is above the above range, the above effect does not continuously increase even though the content of the mixture of arrowroot, fenugreek, and cloves increases. However, since the mixture of kudzu, fenugreek, and clove is a natural product and has no side effects on the human body even when administered in excessive amounts, the upper quantitative limit of the mixture of kudzu, fenugreek, and clove included in the composition of the present invention is selected and implemented within an appropriate range by a person skilled in the art. can do.

According to one embodiment of the present invention, the goat meat odor remover composition of the present invention is characterized by further comprising one or more selected from the group consisting of angelica root, bay leaf, star anise, and coffee.

Preferably, at least one extract selected from the group consisting of angelica root, bay leaf, star anise, and coffee is included in an amount of 20 to 80 parts by weight based on 100 parts by weight of the mixture of arrowroot, fenugreek, and clove.

Since the Angelica gigas Nakai was included in the Shen Nong Herbal Medicine, it has been reported to have an anemia recovery effect and an immune-enhancing effect in relation to the blood-replenishing effect, and in relation to the blood-purifying effect, it has an inhibitory effect on vasoconstriction, inhibition of platelet aggregation, promotion of angiogenesis, antioxidant activity, Studies have been reported on blood alcohol concentration reduction, antioxidant and antithrombotic function, analgesic effect, liver function protection effect, anticancer effect, central depressant effect, vascular relaxant effect, and whitening effect. Angelica is a perennial herbaceous plant belonging to the genus Angelica Linnaeus of the Apiaceae family. In Korea, it uses the root of Angelica gigas Nakai, which commonly grows in Korea; in China, it is Chinese Angelica sinensis Diels; in Japan, it is called Angelica sinensis Diels. The root of Japanese angelica (Angelica acutiloba Kitagawa) is mainly used, and it can be seen as one of the herbal medicines frequently used in clinical practice.

Bay leaf (Laurus nobilis) has many medicinal uses, but its most impressive benefits include detoxifying the body, protecting against bacterial infections, and helping speed wound healing. It is also effective in preventing diabetes and certain types of cancer, and reduces body toxicity by stimulating urination. Additionally, the organic compounds found in bay leaves are very effective in alleviating irritable bowel syndrome (IBS) and celiac disease (an inherited allergic disease that occurs in the small intestine). In addition, laurel has been reported to have various effects such as antibacterial, antifungal, and antioxidant effects.

The star anise (Illicium verum) is a fruit belonging to the Illiciaceae family and has star-shaped flesh. Star anise fennel is widely used as a spice, and most of its flavor is contained in its volatile oil. The components of the fruit of star aniseed fennel include 70-94% (E)-anethole, estragole, limonene, (Z)-anethole, pinene, These include β-phellandrene and α-terpineol. In particular, star anise fennel contains many useful substances in its oil, and antifungal activity has been reported in many cases, and research on anethole, the main component of the oil, is also being conducted. Additionally, star anise and anethole are used for their antioxidant activity, painkillers, sedatives, and seizure sedatives.

The above coffee contains caffeine, so people who are sensitive to caffeine may be reluctant to consume it, but 1 to 2 cups of coffee a day helps improve concentration and memory, and is also effective against heart disease, so consuming the recommended amount is good for your health. It is known to be helpful.

According to a specific embodiment of the present invention, the goat meat odor remover composition of the present invention can be used in the form of an extract or powdered powder of one or more selected from the group consisting of angelica root, bay leaf, star anise, and coffee. .

The goat meat odor remover composition of the present invention can be used as a food additive to pre-treat goat meat or be added during cooking, such as roasting or steaming goat meat.

The food additive refers to a substance used by adding, mixing, infiltrating, or other methods into food for the manufacture, processing, or preservation of food.

The food additives include natural products and synthetic products, and can be classified according to their function and use. Currently, the items approved as food additives in Korea include approximately 370 types of chemical compounds and 50 types of natural additives. Depending on their use, they are mainly preservatives, disinfectants, antioxidants, colorants, colorants, bleaches, seasonings, sweeteners, flavoring agents, leavening agents, strengtheners, and improvers. , emulsifiers, thickeners and stabilizers, coating agents, gum bases, antifoaming agents, solvents, mold release agents, insect repellent, quality improvers and other food manufacturing additives.

The form of the food additive may include powder, granule, tablet, capsule or liquid form.

The additive in the form of tablets is made by granulating the active ingredient of the goat meat odor remover composition of the present invention or a mixture of its fraction, excipient, binder, disintegrant and other additives in a conventional manner, and then adding a lubricant, etc. It can be manufactured by compression molding or by directly compression molding the mixture.

The additive in the form of a tablet may contain a corrigant, etc., if necessary, and may be peeled with a suitable skin peeling agent, if necessary.

Among the capsule-type food compositions, hard capsules can be prepared by filling a regular hard capsule with a mixture of additives such as eggplant extract and excipients, or granules or peeled granules thereof, and soft capsules can be prepared by filling a normal hard capsule with an extract of eggplant extract or excipients, or a mixture thereof, or a peeled granule. It can be manufactured by filling a mixture of its fractions and additives such as excipients into a capsule base such as gelatin. The soft capsule may contain plasticizers such as glycerin or sorbitol, colorants, and preservatives, if necessary.

The granular food composition can be prepared into granules from a mixture of Sanzoin extract or fractions thereof, excipients, binders, disintegrants, etc., by an appropriate method, and may contain flavoring agents, flavoring agents, etc. as needed.

In addition, definitions of terms such as excipients, binders, disintegrants, lubricants, corrigants, flavoring agents, etc. are described in literature known in the art and may include those with the same or similar functions.

According to one embodiment of the present invention, the goat meat odor remover composition of the present invention is preferably a powder formulation.

Meanwhile, the present invention provides a method of removing the unpleasant odor of goat meat by pre-treating the goat meat with the goat meat odor remover composition or adding it during cooking.

In this way, the goat meat odor remover composition containing a mixture of arrowroot, fenugreek and cloves according to the present invention as an active ingredient almost completely removes the unpleasant odor and unpleasant unique taste of goat meat, while maintaining the flavor and texture of the meat. It can be improved further. Therefore, the unpleasant odor remover composition for goat meat according to the present invention is very superior in the unpleasant odor of goat meat, and is excellent in nutrition by pre-treating goat meat or using it during cooking, but is almost rejected due to the unique unpleasant smell. It is expected that people of all ages and genders will be able to enjoy goat meat, which was previously inedible.

Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Example 1> Preparation of goat meat odor remover composition

Arrowroot, fenugreek, and cloves were each trimmed, dried, powdered, and mixed in a weight ratio of 1:1:1 to prepare a goat meat odor remover composition.

<Example 2> Preparation of goat meat odor remover composition

Arrowroot, fenugreek, and clove were each trimmed, dried, and powdered. Then, 1 kg of each powder was added to purified water and heat-extracted at 100°C for 1 hour to obtain extracts of arrowroot, fenugreek, and clove. Each of the above extracts was filtered under reduced pressure with Advantec No. 2 (110 mm) filter paper to remove insoluble substances, and then concentrated under reduced pressure at 40°C using a concentrator equipped with a cooling condenser. In order to completely remove the solvent from the extract concentrated under reduced pressure, 0.5 liters of purified water was added to suspend it, and then extracts of arrowroot, fenugreek, and clove were obtained using a freeze dryer.

A goat meat odor remover composition was prepared by mixing the obtained arrowroot, fenugreek, and clove extracts at a weight ratio of 1:1:1.

<Example 3> Preparation of goat meat odor remover composition

Angelica root, laurel, star anise, and coffee were each dried, powdered, and mixed at a weight ratio of 1:1:1:1, and the powder was mixed in an amount of 50 parts by weight based on 100 parts by weight of the mixed powder of arrowroot, fenugreek, and clove of Example 1. A goat meat odor remover composition was prepared by adding it in an amount.

<Example 4> Preparation of goat meat odor remover composition

Extracts of angelica root, laurel, star anise, and coffee were obtained according to the extraction method described in Example 2, and the extracts were mixed at a weight ratio of 1:1:1:1 with the extracts of arrowroot, fenugreek, and clove in Example 2. A goat meat odor remover composition was prepared by adding 50 parts by weight to 100 parts by weight of the mixed extract.

<Comparative Example 1>

A goat meat odor remover composition was prepared in a similar manner to Example 1, except that arrowroot powder was not added.

<Comparative Example 2>

A goat meat odor remover composition was prepared in a similar manner to Example 1, except that fenugreek powder was not added.

<Comparative Example 3>

A goat meat odor remover composition was prepared in a similar manner to Example 1, except that clove powder was not added.

<Comparative Example 4>

A goat meat odor remover composition was prepared in a similar manner to Example 2, except that kudzu extract was not added.

<Comparative Example 5>

A goat meat odor remover composition was prepared in a similar manner to Example 2, except that fenugreek extract was not added.

<Comparative Example 6>

A goat meat odor remover composition was prepared in a similar manner to Example 2, except that clove extract was not added.

<Test Example 1> Sensory evaluation of goat meat odor remover composition

The goat meat odor remover compositions prepared in Examples 1 to 4 and the goat meat odor remover compositions prepared in Comparative Examples 1 to 6 were added to roasted goat meat and were subjected to sensory evaluation.

A commercially available flavoring agent for removing odor was used in Comparative Example 7.

Sensory tests for the unique odor of goat meat, the unique taste of goat meat, the flavor of meat, the texture of meat, and the overall preference were repeated three times for 50 sensory testers, and the results shown in Table 1 below were obtained.

The test method used was a 5-point comparison scale, where 5 points were given for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike, and the final response scores were added together. The arithmetic mean value was calculated.

Unique smell of goat meat The unique taste of goat meat the flavor of meat texture of meat overall preference Example 1 4.9 4.9 4.9 4.9 4.9 Example 2 4.9 4.9 4.9 4.9 4.9 Example 3 5.0 5.0 5.0 5.0 5.0 Example 4 5.0 5.0 5.0 5.0 5.0 Comparative Example 1 2.2 2.5 2.3 2.6 2.5 Comparative Example 2 2.3 2.4 2.1 2.5 2.3 Comparative Example 3 2.4 2.5 2.2 2.4 2.3 Comparative Example 4 2.8 2.6 2.3 2.3 2.4 Comparative Example 5 2.6 2.4 2.3 2.5 2.5 Comparative Example 6 2.4 2.3 2.3 2.4 2.4 Comparative Example 7 1.2 1.3 1.2 1.2 1.2

As shown in Table 1, the roasted goat meat with the odor remover added to the goat meat prepared in Examples 1 to 4 has a lower quality than the roasted goat meat added with the odor remover from the goat meat prepared in Comparative Examples 1 to 6. The unique unpleasant smell and the unique taste of goat meat were almost completely removed, and the flavor of the meat was added and the texture of the meat was improved, resulting in very high overall preference ratings of 4.9 and 5.0. In particular, in the case of Comparative Example 7 using a commercially available flavoring agent for removing odor, the unpleasant odor and unique taste of goat meat were hardly removed, but the strong scent of the flavoring agent actually lowered the flavor and texture of the meat, which was very low. was evaluated.

<Test Example 2> Microbial detection test of roasted goat meat with goat meat odor remover added

The roasted goat meat with the odor remover added to the goat meat prepared in Example 1 and the roasted goat meat with the odor remover added to the goat meat prepared in Comparative Examples 1 to 3 were stored under refrigerated conditions at 7 to 10°C. Samples were collected at weekly intervals to investigate changes in microbial quality of the product.

Microbial detection analysis was performed using a standard method in accordance with the Food Code, and a total of three quality control items: total number of bacteria, coliforms, and Staphylococcus aureus were tested and confirmed. Samples that had been stored for more than 2 weeks were confirmed by adding mold items. 10 g of sample and 90 ml of sterilized saline solution (0.85%) were placed in a microbial sample homogenizer bag, homogenized using a microbial sample homogenizer, and used as a test solution. 1 ml of this test solution was dispensed onto 3M Petri film paper and placed in an incubator. After culturing at (37ㅁ1℃) for 24 hours, colony-forming bacteria were counted and the average value of 2 to 3 repetitions was used to express the number of bacteria per g of sample (CFU/g). The detection results of the mold were confirmed after culturing in an incubator (28ㅁ1℃) for more than 7 days.

The results are shown in Table 2 below.

storage duration Test Items Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 1 week later General bacterial count 1.2x10 2.4x10 2.1x10 2.3x10 coliforms N.D. N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. N.D. 2 weeks later General bacterial count 1.8x10 3.7x10 3.5x10 3.5x10 coliforms N.D. N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. N.D. 3 weeks later General bacterial count 2.8x10 6.6x10 6.3x10 6.4x10 coliforms N.D. N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. N.D. mold N.D. detection detection detection

As shown in Table 2, the total bacterial count of the roasted goat meat to which the odor remover of the goat meat of Example 1 was added after storage for one week was 1.2 In the case of roasted goat meat with an odor remover, the total number of bacteria was slightly higher at 2.1x10 CFU/g to 2.4x10 CFU/g, respectively, and coliforms and Staphylococcus aureus were not detected in all samples. In particular, it can be confirmed that in the roasted goat meat to which the goat meat odor remover of Example 1 was added, no mold was detected even after 3 weeks of storage, and the number of general bacteria was detected at a significantly lower number compared to Comparative Examples 1 to 3. there was.

As the specific parts of the present invention have been described in detail above, it is clear to those skilled in the art that these specific techniques are merely preferred embodiments and do not limit the scope of the present invention. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (2)

Contains mixed extracts of arrowroot, fenugreek, and clove as active ingredients,
The arrowroot, fenugreek and cloves are mixed in a weight ratio of 1:1:1,
The arrowroot, fenugreek and clove are in powder or extract form,
The goat meat odor remover composition further includes extracts of angelica root, laurel, star anise, and coffee, mixed in a weight ratio of 1:1:1:1,
A composition for removing odor from goat meat, wherein the extract obtained by mixing the extracts of angelica root, bay leaf, star anise and coffee is contained in an amount of 20 to 80 parts by weight based on 100 parts by weight of the mixed extract of arrowroot, fenugreek and clove. .
A method of removing the unpleasant odor of goat meat by pre-treating the goat meat with the goat meat odor remover composition according to paragraph 1 or adding it during cooking.