KR102657698B1 - Composition for removing bone odor and manufacturing method thereof - Google Patents

Abstract

The bone odor removal composition according to an embodiment of the present disclosure includes a first mixture containing dermis, turmeric, and onion juice and a second mixture containing milk, malt, and hop powder, and the preparation of the bone odor removal composition The method includes preparing a first mixture comprising dermis, turmeric and onion juice, preparing a second mixture comprising milk, malt and hop powder, and adding the second mixture to the first mixture to complete the composition. .

Description

Bone odor removal composition and method for manufacturing same {COMPOSITION FOR REMOVING BONE ODOR AND MANUFACTURING METHOD THEREOF}

The present disclosure relates to a composition for removing bone odor and a method for manufacturing the same. More specifically, it relates to a composition that helps remove bone odor by smoking dermis and turmeric, and removes blood or foreign substances from bones by maturing milk. It relates to a composition for removing bone odor and a method for producing the same.

In general, gomtang is a soup made by boiling some of the by-products of Korean beef, such as cow meat, beef bones, intestines, brisket, and beef, as the main ingredients, extracting the broth, and adding radish, green onion, garlic, vegetables, and seasoning spices. It's cooking. Depending on the raw materials and cooking method, there are known types of gomtang such as beef head gomtang, beef bone gomtang, tail gomtang, dogani gomtang, rib soup, and seolleongtang. In addition, gomtang is basically high in calories and contains minerals, fatty acids, and proteins, so it is reported to help restore energy when consumed. Gomtang, rich in flavor and nutrition, has been in the spotlight as a food to beat the heat in the summer for pregnant women, lactating women, and the weak, and as a traditional food to warm the body in the cold winter.

Gomtang is made by washing high-quality beef bones cleanly to remove fat, blood, and foreign substances. Then, the bones are placed in a certain amount of water, heated, and brewed to remove blood and fat. Additional water is added, and then boiled again. It is manufactured in the form of heating to complete the broth.

However, gomtang made using the existing manufacturing method of removing odor by pouring water into the beef bone and heating it often has unpleasant odors and is not properly removed, so even though it is a nutritious health food, children are reluctant to consume it. In many cases, the savory yet deep unique taste of gomtang was not properly realized.

Republic of Korea Patent Publication No. 10-2082878 (2020.02.24)

In order to solve the above problems, the bone odor removal composition of the present disclosure and its manufacturing method are used in the process of pre-treating bones used as raw materials for gomtang, and can effectively remove blood and odor from bones. The object is to provide an odor removal composition.

The bone odor removal composition according to an embodiment of the present disclosure includes a first mixture containing dermis, turmeric, and onion juice, and a second mixture containing milk, malt, and hop powder.

The first mixture according to an embodiment of the present disclosure includes 70-80 parts by weight of dermis, 10-15 parts by weight of turmeric, and 5-20 parts by weight of onion juice, based on 100 parts by weight, and the second mixture is based on 100 parts by weight. It contains 55-60 parts by weight of milk, 20-30 parts by weight of malt, and 10-25 parts by weight of hop powder.

A method for producing a bone odor removal composition according to an embodiment of the present disclosure includes preparing a first mixture containing dermis, turmeric, and onion juice, and preparing a second mixture containing milk, malt, and hop powder. and adding the second mixture to the first mixture to complete the composition.

The step of preparing the first mixture according to an embodiment of the present disclosure is characterized by smoking the dermis and turmeric at a temperature of 120°C for 1 hour, pulverizing them into powder, and adding onion juice.

The step of preparing the second mixture according to an embodiment of the present disclosure is characterized by mixing milk, malt, and hop powder and maturing it in a fermenter at a temperature of 40°C for 5 hours.

The bone odor removal composition and its manufacturing method according to the present disclosure have the effect of providing a bone odor removal composition capable of removing blood from bones.

The bone odor removal composition and its manufacturing method according to the present disclosure have the effect of providing a bone odor removal composition that can minimize the loss of bone nutrients.

The bone odor removal composition and its manufacturing method according to the present disclosure include dissolving the composition in water to remove bone odor, maintaining it for a long time, and then washing it off, thereby removing the bone odor and retaining the nutrients. It has the effect of not causing loss or unnecessary odor.

The effects of the present disclosure are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

Hereinafter, specific details for implementing the present disclosure will be described in detail. However, in the following description, detailed descriptions of well-known functions or configurations will be omitted if there is a risk of unnecessarily obscuring the gist of the present disclosure.

Terms used in this specification will be briefly described, and the disclosed embodiments will be described in detail. The terms used in this specification are general terms that are currently widely used as much as possible while considering the function in the present disclosure, but this may vary depending on the intention or precedent of a technician working in the related field, the emergence of new technology, etc. In addition, in certain cases, there are terms arbitrarily selected by the applicant, and in this case, the meaning will be described in detail in the description of the relevant invention. Therefore, the terms used in this disclosure should be defined based on the meaning of the term and the overall content of this disclosure, rather than simply the name of the term.

In this specification, singular expressions include plural expressions, unless the context clearly specifies the singular. Additionally, plural expressions include singular expressions, unless the context clearly specifies plural expressions.

Throughout the specification of the present application, when a part "includes" a certain component, this means that it may further include other components rather than excluding other components, unless specifically stated to the contrary.

The terms “about”, “substantially”, etc. used throughout the specification herein are used to encompass tolerance when tolerance exists.

Throughout this specification, the term “combination(s) thereof” included in the Markushi format expression means a mixture or combination of one or more selected from the group consisting of the components described in the Markushi format expression.

Throughout this specification, references to “A and/or B” mean “A, or B, or A and B.”

Below, embodiments of the present application are described in detail so that those skilled in the art can easily implement them. However, the present application may be implemented in various different forms and is not limited to the embodiments described herein.

The bone odor removal composition according to an embodiment of the present disclosure includes a first mixture containing dermis, turmeric, and onion juice, and a second mixture containing milk, malt, and hop powder.

The first mixture according to an embodiment of the present disclosure includes 70-80 parts by weight of dermis, 10-15 parts by weight of turmeric, and 5-20 parts by weight of onion juice, based on 100 parts by weight.

The dermis according to an embodiment of the present disclosure refers to the mature pericarp of Citrus unshiu Markovich or a related plant of the same genus. The appearance is a peel of an irregular shape, the outer surface is yellow-red or dark yellow-brown, and the inner surface is white. or light gray-brown, light and crumbly.

Dermal ingredients include Vitamin C, limonene, citric acid, Aesculin, Aesculetin, Coumarin, Ligstroside, Oleuropein, flavonoid, and Persimmon. Phonoids are the most widely known. In particular, vitamin C, limonene, and citric acid provide an oil or fat removal effect, and flavonoids and perponoids provide a deodorizing effect.

In the present disclosure, the dermis may be one or more selected from the group consisting of fruits, leaves, flowers, bark, and roots of the Citrus unshiu Markovich tree of the Rutaceae family, and preferably may be a fruit. The dermis can be any one selected from the group consisting of pulp, pericarp, seeds, and combinations thereof, and preferably the pericarp is used.

Turmeric according to an embodiment of the present disclosure refers to a perennial plant of the ginger family, and contains curcumin, which protects the pancreas, improves insulin resistance, lowers blood sugar levels, and promotes fat removal. Additionally, it acts as a spice and provides a deodorizing effect. In particular, the yield of curcumin increases when turmeric is cooked in oil or oil.

Onions according to an embodiment of the present disclosure are used in the form of onion juice, and contain allicin, quercetin, and flavonoids as main ingredients, which purify the blood by removing fat from the body and remove fat from the body. It suppresses the inflammatory response of cells and provides a deodorizing effect.

The second mixture according to an embodiment of the present disclosure includes 55-60 parts by weight of milk, 20-30 parts by weight of malt, and 10-25 parts by weight of hop powder, based on 100 parts by weight.

Milk according to an embodiment of the present disclosure is rich in high-quality protein including calcium and essential amino acids, and the milk protein is composed of 75% casein and 16.5% whey protein. Casein produces various functional peptides to promote calcium absorption, Has immune function. In particular, casein protein absorbs ingredients that cause odors in bones and turns them into non-volatile ones, and calcium maintains osmotic pressure so that blood and fat from bones are discharged.

Malt according to the present disclosure is an edible saccharification decomposition enzyme made by sprouting and drying wheat, barley, etc., and since amylase enzyme increases when grains sprout, malt contains amylase enzyme and helps digest carbohydrates. Provides effect. In particular, malt is rich in various types of sugars such as dextrin, maltose, glucose, and maltose in addition to amylase enzyme, and serves as a rapid and continuous source of glucose. Glucose is added to milk to ferment it and produce alcohol. Alcohol improves the texture of bones, prevents loss of bone juice, and is highly volatile, so it effectively removes volatile components that cause odor.

In addition, vitamin B1, one of the ingredients activated with germination while harvesting malt, assists in the energy metabolism of carbohydrates and promotes the growth of muscles and skeleton, and niacin, also called vitamin B3, removes acetaldehyde, which causes hangovers due to alcohol. It decomposes and cleans blood vessels, lowering blood pressure and removing cholesterol.

Malt according to the present disclosure produces alcohol by fermenting milk, provides a deodorizing effect, can decompose acetaldehyde caused by alcohol, and can be added in an amount of 20 to 30 parts by weight. More preferably, it can be added in an amount of 23 to 27 parts by weight.

Malt with less than the above content has weak fermentation, and malt with more than the above content has strong fermentation, so there is a limit to the removal of even good bone components.

Hop according to an embodiment of the present disclosure is a flower of a vine plant, is typically used to brew alcohol (beer), creates a unique taste and aroma, and acts as a preservative to maintain the foam of alcohol. Hops help with gastric juice secretion and digestion, and have the effect of stimulating appetite.

In the present disclosure, hops are added to milk containing malt to maintain fermentation and provide the effect of removing bone odor.

The hops according to the present disclosure may be used in powder form and may be added in an amount of 10 to 25 parts by weight. More preferably, it can be added in an amount of 15 to 20 parts by weight. Hop powder with less than the above content has weak deodorizing properties, and hop powder with more than the above content may have a problem of a strong bitter taste.

A method for producing a bone odor removal composition according to an embodiment of the present disclosure includes preparing a first mixture containing dermis, turmeric, and onion juice, and preparing a second mixture containing milk, malt, and hop powder. and adding the second mixture to the first mixture to complete the composition.

The step of preparing the first mixture according to an embodiment of the present disclosure is characterized by smoking the dermis and turmeric at a temperature of 120°C for 1 hour, pulverizing them into powder, and adding onion juice.

According to an embodiment of the present disclosure, the dermis and turmeric are placed in a smokehouse, and smoke material containing oak is heated at a temperature of 120° C. for 1 hour to dry the dermis and turmeric, and smoke of the smoke material is deposited on the surface of the dermis and turmeric. Adsorbs particles.

The step of smoking the dermis and turmeric according to the present disclosure provides the effect of maximizing the unique scent while protecting the components of the dermis and turmeric.

The dermis and turmeric that have been smoked according to the present disclosure are ground into powder and onion juice is added to prepare a first mixture.

The step of preparing the second mixture according to an embodiment of the present disclosure is characterized by mixing milk, malt, and hop powder and maturing it in a fermenter at a temperature of 40°C for 5 hours.

According to an embodiment of the present disclosure, when milk, malt, and hop powder are mixed and aged, the milk is fermented to produce alcohol, and the alcohol improves the texture of the bone, prevents the loss of bone juice, and is highly volatile, eliminating an unpleasant odor. Effectively removes volatile components that cause

In the method of manufacturing a bone odor removal composition according to an embodiment of the present disclosure, the composition is completed by adding the second mixture to the first mixture.

The bone odor removal composition according to the present disclosure may be included in a pretreatment process for removing blood or foreign substances that cause bone odor, and is preferably used by placing bones in water to remove blood or foreign substances from conventional bones. It goes through a maintenance process by adding the bone odor removal composition of the invention. After time has elapsed, take it out of the water, wash it, and then use the bone.

More specifically, the present invention will be described in more detail below through examples. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

Example 1

In order to prepare a composition for removing bone odor according to the present disclosure, based on 100 parts by weight of the first mixture, 75 parts by weight of dermis and 10 parts by weight of turmeric are placed in a smokehouse, and 1 ml of smoke material containing oak is heated at a temperature of 120°C. The dermis and turmeric are smoked by heating for a time, the smoked dermis and turmeric are ground into powder, and 15 parts by weight of onion juice is added to prepare a first mixture. Based on 100 parts by weight of the second mixture, 55 parts by weight of milk and malt are added. A second mixture is prepared by mixing 25 parts by weight and 20 parts by weight of hop powder and maturing in a fermenter at 40° C. for 5 hours. The bone odor removal composition was completed by adding the second mixture to the first mixture, and in order to remove blood or foreign substances from the bones, the bones were placed in water and boiled, and the bone odor removal composition was added to prepare gomtang.

Comparative Example 1

A commercially available spice powder (Company A) to remove bone odor was used.

Comparative Example 2

In Example 1, when preparing the first mixture, 75 parts by weight of unsmoked dermis and 10 parts by weight of turmeric were ground into powder and 15 parts by weight of onion juice was added, and when preparing the second mixture, A second mixture was prepared by mixing 55 parts by weight of milk, 25 parts by weight of malt, and 20 parts by weight of hop powder, and prepared in the same manner as Example 1, except that fermentation was not performed.

Comparative Example 3

In Example 1, when preparing the first mixture, smoking was not performed, except that 75 parts by weight of dermis and 10 parts by weight of turmeric were ground into powder and 15 parts by weight of onion juice was added to prepare the first mixture. It was prepared in the same manner as Example 1.

Comparative Example 4

In Example 1, except that when preparing the second mixture, 55 parts by weight of milk, 25 parts by weight of malt, and 20 parts by weight of hop powder were mixed to prepare the second mixture, and fermentation was not performed. It was prepared in the same manner as.

Comparative Example 5

In Example 1, the second mixture was prepared in the same manner as Example 1, except that the contents of the malt and hop powder were 5 parts by weight of malt and 40 parts by weight of hop powder.

Comparative Example 6

In Example 1, the second mixture was prepared in the same manner as Example 1, except that the contents of the malt and hop powder were 40 parts by weight of malt and 5 parts by weight of hop powder.

<Experimental Example 1: Sensory test>

For Example 1 and Comparative Examples 1 to 6, using a bone odor removal composition, bones were soaked in water, 10 parts by weight of the composition of Examples and Comparative Examples was added to 100 parts by weight of water, and maintained for 12 hours. A sensory test was conducted on gomtang using pretreated bones in terms of taste, aroma, bone odor, and preference.

In particular, the evaluation of aroma and bone odor focused on the flavor of the gomtang itself, such as the savory scent, and the bone odor was evaluated based on the presence or absence of unpleasant odors such as unnecessary fishy odor in the soup.

The sensory test was conducted by 30 sensory testers (15 men, 15 women) using a 5-point scale (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad). ) was measured. The results are shown in [Table 1] below.

taste incense Bone odor preference Example 1 4.9 4.9 4.6 4.8 Comparative Example 1 2.5 2.5 2.5 2.5 Comparative Example 2 3.0 3.1 2.9 3.1 Comparative Example 3 4.0 3.9 3.8 3.9 Comparative Example 4 3.9 4.0 3.7 3.8 Comparative Example 5 3.8 3.9 4.1 4.0 Comparative Example 6 4.1 4.0 3.8 3.9

From the results in [Table 1], it can be seen that Gomtang to which the bone odor removal composition of Example 1 was added gave higher scores in the sensory test than the products of Comparative Examples 1 to 6.

More specifically, in Example 1, 75 parts by weight of dermis and 10 parts by weight of turmeric were placed in a smokehouse, and the dermis and turmeric were smoked by heating smoke material containing oak at a temperature of 120° C. for 1 hour, and smoking The completed dermis and turmeric were ground into powder, 15 parts by weight of onion juice was added to prepare a first mixture, 55 parts by weight of milk, 25 parts by weight of malt, and 20 parts by weight of hop powder were mixed and aged in a fermenter at a temperature of 40° C. for 5 hours. By preparing the second mixture, it was confirmed that the taste, aroma, bone odor, and preference were improved compared to Comparative Examples 1 and 6.

The method for manufacturing a bone odor removal composition according to an embodiment of the present disclosure effectively improves the removal of blood that causes bone odor compared to the manufacturing method of a conventional bone odor removal composition, and is added in the process of pre-treating bones. It can provide the effect of improving the flavor of foods that use bones as an ingredient.

The preceding description of the disclosure is provided to enable any person skilled in the art to make or use the disclosure. Various modifications to the present disclosure will be readily apparent to those skilled in the art, and the general principles defined herein may be applied to the various modifications without departing from the spirit or scope of the disclosure. Accordingly, this disclosure is not intended to be limited to the examples shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Although the present disclosure has been described in relation to some embodiments in the specification, it should be noted that various modifications and changes can be made without departing from the scope of the present disclosure as can be understood by a person skilled in the art to which the present disclosure pertains. something to do. Additionally, such modifications and changes should be considered to fall within the scope of the claims appended hereto.

Claims (5)

The manufacturing method of the bone odor removal composition is,
Preparing a first mixture by smoking the dermis and turmeric at a temperature of 120°C for 1 hour, pulverizing them into powder, and adding onion juice;
Preparing a second mixture by mixing milk, malt, and hop powder and aging it in a fermenter at 40°C for 5 hours; and
Comprising the step of adding the second mixture to the first mixture to complete the composition,
The first mixture includes 70-80 parts by weight of dermis, 10-15 parts by weight of turmeric, and 5-20 parts by weight of onion juice, based on 100 parts by weight,
The second mixture includes 55-60 parts by weight of milk, 20-30 parts by weight of malt, and 10-25 parts by weight of hop powder, based on 100 parts by weight.
Method for manufacturing a composition for removing bone odor.
According to paragraph 1,
The first mixture includes 75 parts by weight of dermis, 10 parts by weight of turmeric, and 15 parts by weight of onion juice, based on 100 parts by weight,
The second mixture includes 55 parts by weight of milk, 25 parts by weight of malt, and 20 parts by weight of hop powder, based on 100 parts by weight. delete delete delete