KR20160124589A - Food additives compositions comprising Cudrania tricuspidata extrat and preparation method thereof - Google Patents

Abstract

Provided are a composition for removing a smell of food, comprising a Cundrania tricuspidata Bureau extract as a main component, and a preparation method thereof. The composition is a pure plant-based food additive using Cundrania tricuspidata Bureau as a main material, and Korean medicinal herbs such as Zanthoxylum schinifolium fruit, Cornus officinalis fruit, Glycyrrhiza uralensrkais Fischer, Mentha arvensis var. piperascens, Pueraria lobata (Willd.) Ohwi, and the like, as subsidiary materials. The composition removes smell of food such as smell of fat, fishy smell, and the like, during all stages of using meat, dressed fish parcass, processed food, and food.

Description

[0001] The present invention relates to a composition for removing a food odor mainly comprising cucurbitan tree extract and a preparation method thereof,

The present invention relates to a composition for removing food odor and a method for preparing the same, which has an effect of removing the odor of foods including fishy smell of fish and fishes, which are mainly composed of a woody extract.

Recently, studies on the excellent pharmacological effects of Cucurbitaceae trees have been continuously carried out. These Cucurbita trees (Cudrania tricuspidata) are also called deciduous trees belonging to the family Acacia var.

The root shells, tree vaginas, bark and leaves of Cucumis japonica contain a variety of components effective for the human body, and can be used for the treatment of cancer (cervical cancer, ovarian cancer, esophageal cancer, lung cancer, etc.) Since its efficacy has been recognized, it has excellent physiological activity functions as it has been used as a main material of herbal medicine for some time.

Due to its excellent physiological activity, the extract is mainly used as a food additive, but no examples have been reported for the purpose of removing the smell of meat or fish.

On the other hand, chicken meat, duck meat, and giblets in meat are not easy to smell like the foodstuff processing step and the cooking step as well as the finished cooking step, and the quality and texture of the dishes are being reduced. In the past, odor has been eliminated by adding ancillary food, but there is a limit in removing the fundamental odor.

In addition, mackerel, saury, squid, mackerel, etc. of the fish are severely smoked and can not completely remove the fish from the finished product, such as canned food, until the cooking stage, thereby causing environmental pollution and food avoidance due to smell and fishy smell.

Korean Patent Publication No. 10-2012-0126896 Korean Patent Publication No. 10-2013-0103898

Therefore, the problem to be solved by the present invention is to fundamentally eliminate the unique odor of meat, which has been intensively cultivated until the meat processing stage and cooking stage of chicken meat, duck meat, giblets, etc., And to contribute to income increase.

In addition, it can remove the fishy smell such as mackerel, saury, scallion, and squid with a simple process using the food additive during processing of foodstuffs, to ensure the hygienic processing of fish, increase the consumption of seafood and increase sales of related restaurants To increase income of fishermen and to increase income of small self - employed people.

According to an embodiment of the present invention, there is provided a composition for removing food odor, which comprises a natural extract of a tree as a main component.

The present inventors have sought to develop a natural food additive which can effectively remove the fishy flesh and the fishy fishy flesh by using a pure natural material. As a result, it was confirmed that the smell of meat and fish can be effectively removed by preparing a composition containing the extract of Codonopsis lanceolata as a main component.

The present invention can include the extract of Aspergillus oryzae as a main ingredient and the extract of Aspergillus or Cornus as an auxiliary raw material.

The auxiliary raw materials may further include licorice, peppermint and moss extracts.

The auxiliary raw material may be used in an amount of 1 to 5 parts by weight, 1 to 5 parts by weight, 0.5 to 2.5 parts by weight, 2 to 4 parts by weight of licorice, 1 to 3 parts by weight of peppermint, 2 to 4 parts by weight of pepper, Can be mixed.

According to another embodiment of the present invention, it is possible to provide a method for preparing a composition for removing food odor, which comprises a natural extract of a tree as a main component.

The present invention relates to a pure vegetable food additive which uses a natural herb medicine such as Chinese herbal medicine as a main raw material and a domestic herbal medicine herb such as Sancho, peppermint licorice, corn syrup, etc. as a main ingredient, and is used in all stages of use of meat and fish, The odor can be removed.

In addition, the main ingredient of the present invention, cucumber tree, contains a large amount of pharmacological components of planovoid, rutin, and monothin, so that it has excellent pharmacological effects such as suppression of cancer cells, relieves pain and strengthens immunity, and also has pharmacological effects of asparagine acid, glutamic acid, It is possible to enjoy the pharmacological effect of strengthening the kidney function, dissolving the blood and eliminating the hangover, and additionally expecting the pharmacological effects of herbal medicines such as sancho, mint, licorice,

In addition, since the present invention can remove the nutrients and fishy flesh of meat and fish from the growing stage by a simple process, it is possible to drastically reduce the amount of chemical agents and wastewater used for removing odors from food processing companies Therefore, environmental pollution due to odor and waste water discharge can be greatly reduced.

When the present invention is cultivated by diluting a small amount of soybean sprouts with filtered soybean sprouts, it is possible to produce mature sprouted soybean sprouts which are free from fishy sprouts, so that a remarkable demand for soybean sprouts can be expected.

FIG. 1 is a flowchart illustrating a process for manufacturing a food odor removing composition comprising a cranberry tree extract as a main component according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

The present invention relates to a composition for food addition and a method for preparing the same, which remove the smell of meat and fish by using as a main component a wood extract, and using as an additive ingredient an acid such as pepper, mint, licorice,

As a result of the pharmacological action of asparaginic acid, glutamic acid, and flavopiravin contained in the cucumber tree used in the present invention, the kidney-strengthening effect and edema removal effect and the pain relief by the pharmacological action of the plasnoid, The effect of inhibition can be additionally enjoyed.

In the present invention, " Zanthoxylum schinifolium " refers to the fruit of Sanchodon tree. It is sterilized by ingredients such as oil, essential oil and tannin aldehyde, has antibacterial function, is good for bronchial asthma, and has diuretic effect. In cooking, it is suitable for cooking loach and eel. It can be used as a spice to reduce fishy smell by putting it in chu-tang. It has a function to remove smell and odor with a unique aroma and sour taste.

Corn oil contains antioxidant function including free sugar, organic acid, cornin, calcium, saponin and vitamin A, and is widely used as a health supplement as it has excellent kidney and bladder function, excellent antipyretic and tonic effects. In the present invention, corn oil plays an antimicrobial function and plays an important role in the inherent taste of fish and meat.

Licorice is a sweet-tasting medicinal substance which has a function of alleviating toxicity and is active in the action of all medicinal herbs. In the present invention, the role of licorice is to enhance the deodorizing function and enhance the inherent taste of fish and meat using these properties.

The peppermint (Menha arvensis var. Piperascens) used in the present invention is a perennial plant of the monocotyledonous plants and plants grown in a wet field. All species have a fragrance, and the leaves contain essential oils of about 1% of the weight of the dried leaves, the main ingredient is menthol, and the other contains menthone. The mint-derived essential oil is excellent in removing the smell of formaldehyde, ammonia and methyl mercaptan.

It is known that the extract of the present invention contains flavonoid compounds and has an effect of inhibiting expansion of coronary arteries and aggregation of platelets, and has an excellent effect in removing odor.

Hereinafter, the configuration of a preferred embodiment of the present invention will be described.

FIG. 1 is a flowchart illustrating a process for manufacturing a food odor removing composition comprising a cranberry tree extract as a main component according to an embodiment of the present invention.

Referring to FIG. 1, a method for preparing a food additive composition comprising a cranberry juniper extract as an active ingredient according to an embodiment of the present invention comprises preparing a raw material (Sl) mint. (S2) for preparing a raw material containing a licorice, liquorice, mung bean, and marine oil; a main ingredient extraction step (S3) for extracting the extract by heat treatment of the prepared cucumber tree; (S5) of mixing the raw materials extracted with the extract in the extract state with the additives and aging the mixed raw materials; and (6) a finished product manufacturing step (S6) of heat-treating the mixed raw aged raw material.

1. Preparation phase ( S1 )

It is cleaned while preserving the stem of stem and branches of tree, and then immersed in purified water for about 1 hour to penetrate the inside of the tree and wash it.

2. Substrate preparation step ( S2 )

Sancho, mint oil, peppermint, licorice, and 칡, clean it, immerse in purified water for about 1 hour, remove the water and prepare.

Each of the ingredients is prepared by mixing 1 to 5 parts by weight of anthocyanins, 0.5 to 2.5 parts by weight of citronella, 2 to 4 parts by weight of licorice, 1 to 3 parts by weight of mint, and 2 to 4 parts by weight of the mixture.

When the amount of the hydrogen peroxide is less than 1 part by weight based on 100 parts by weight of the cucurbitan tree, the effect of removing the odor is decreased. When the hydrogen peroxide is added more than 5 parts by weight, the taste of the meat or fish is decreased due to the strong acidity There is a tendency. Therefore, the addition of 1 to 5 parts by weight, preferably 3 parts by weight, based on 100 parts by weight of the cured wood can remove the bad smell of the ingredients and maintain the inherent taste of the ingredients.

Corn seed oil has antimicrobial effect and health promoting effect due to components such as free sugar, organic acid and unsaturated fatty acid, but it has strong fragrance and sour taste, and if it is over 2.5 parts by weight based on 100 parts by weight of coconut tree, The odor removal effect is not large. And most preferably 1.5 parts by weight relative to 100 parts by weight of wood.

In addition, it has been confirmed that it is appropriate to mix 2 to 4 parts by weight, preferably 3 parts by weight of licorice with 100 parts by weight of cucurbitac tree to enhance the deodorizing function of the other ingredients, It is appropriate to mix 1 to 3 parts by weight, preferably 2 parts by weight, relative to 100 parts by weight of coconut palm tree, in the sub ingredient in order to enhance the odor removal effect by the refreshing function and the perfume function by the menthol component and to maintain the inherent taste of the ingredients Respectively.

However, it was confirmed that the deodorizing effect was greatest by mixing 2 to 4 parts by weight, preferably 3.5 parts by weight, with respect to 100 parts by weight of the coconut palm tree, with the saponin component of Panax notoginseng.

3. Main ingredient extraction step ( S3 )

The main ingredients that have undergone skin preservation, washing, and water immersion were heated to extract extracts of the specific ingredients of the tree. The mixture was mixed at a ratio of 100 g of cucumber tree prepared in 1 liter of purified water. The mixture was heated at a temperature of 70 to 90 ° C For 10 to 15 hours to extract the extract.

4. Sub ingredient extraction step ( S4 )

The supplementary material prepared in the supplementary material preparation step (S2) is mixed with 1 liter of water at a ratio of 50 g of the supplementary raw material, and the resulting extrudate is heated at a temperature of 100 캜 for 2 hours in a steam-type steamer to extract the extinct material.

5. Mixed aging step ( S5 )

The main raw material extraction solution and the auxiliary raw material extraction solution obtained through the main raw material extraction step (S3) and the auxiliary raw material extraction step (S4) are mixed with 100 parts by weight of the main raw material in an amount of 10 parts by weight as an auxiliary raw material and aged at a temperature of 50 ° C for 24 hours in a steam type agitator.

6. Finished product manufacturing phase ( S6 )

The raw material having been subjected to the mixing and aging step (S5) is heated and pasteurized at a temperature of 100 ° C for 2 hours in a steam-type steamer, and then put into various capacity containers to complete the product.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. These embodiments are for purposes of illustration only and are not intended to limit the scope of protection of the present invention.

The examples were conducted on the basis of the most fishy mackerel, which was the most smelled fish among the fishes.

< Example  1> The meat deodorant composition of the present invention was used to make giblets

The main raw material and the raw materials were prepared and the extracts were obtained by using the steam - type steamer for the main raw material and the auxiliary raw material, respectively. The composition was prepared by mixing 10 parts by weight of the adjunctive ingredient with 100 parts by weight of the extract of Curcuma longa, and aging the mixture. The composition was mixed with 150 cc of the composition in a ratio of 600 cc of water to completely immerse the giblets, boil them for 10 minutes, boil them, and then boil them in a common giblet sauce (soy sauce, chili powder, syrup, onion juice, garlic juice, Roasted giblets were prepared.

< Example  2> Production of giblets using the meat odor removing composition of the present invention

The main raw materials of the cobwebs were prepared as the raw materials of the raw materials such as sancho, At this time, 3 parts by weight of anthocyanins and 1.5 parts by weight of citric acid were added to 100 parts by weight of coconut oil.

The extract was obtained by using a steam-type steamer for each of the main raw material and the auxiliary raw material, and then 100 parts by weight of the extract was added to the mixture at a ratio of 10 parts by weight of the raw material, followed by aging to prepare a composition. Using the above composition, giblets were prepared in the same manner as in <Example 1>.

< Example  3> Using the meat odor removing composition of the present invention,

The main raw materials were cucumber wood and supplementary raw materials such as sancho, mountain oil, licorice, peppermint, 칡. At this time, the additives were prepared by mixing 3 parts by weight of acidic syrup, 1.5 parts by weight of citric acid, 3 parts by weight of licorice, 2 parts by weight of peppermint, and 3.5 parts by weight of pectin in 100 parts by weight of cucumbers.

The extract was obtained by using a steam-type steamer for each of the main raw material and the auxiliary raw material, and then 100 parts by weight of the extract was added to the mixture at a ratio of 10 parts by weight of the raw material, followed by aging to prepare a composition. Using the above composition, giblets were prepared in the same manner as in <Example 1>.

< Example  4> Preparation of roasted mackerel using the intestine removal composition of the present invention

The main raw material and the raw materials were prepared and the extracts were obtained by using the steam - type steamer for the main raw material and the auxiliary raw material, respectively. The composition was prepared by mixing 10 parts by weight of the adjunctive ingredient with 100 parts by weight of the extract of Curcuma longa, and aging the mixture. 100 cc of the composition was mixed with water at a ratio of 800 cc, and the mackerel was immersed for 10 minutes. Then, the mackerel was roasted and fried in a marinade (soy sauce, sesame oil, green pepper, chopped green pepper, chopped garlic, ginger juice) according to a general mackerel roast recipe.

<Example 5> Using the intestine removal composition of the present invention, roasted mackerel

The main raw materials of the cobwebs were prepared as the raw materials of the raw materials such as sancho, At this time, 3 parts by weight of anthocyanins and 1.5 parts by weight of citric acid were added to 100 parts by weight of coconut oil.

The extract was obtained by using a steam-type steamer for each of the main raw material and the auxiliary raw material, and then 100 parts by weight of the extract was added to the mixture at a ratio of 10 parts by weight of the raw material, followed by aging to prepare a composition. Using the above composition, roasted mackerel was prepared in the same manner as in <Example 4>.

< Example  6> Preparation of roasted mackerel using the fish-removing composition of the present invention

The main raw materials were cucumber wood and supplementary raw materials such as sancho, mountain oil, licorice, peppermint, 칡. At this time, the additives were prepared by mixing 3 parts by weight of acidic syrup, 1.5 parts by weight of citric acid, 3 parts by weight of licorice, 2 parts by weight of peppermint, and 3.5 parts by weight of pectin in 100 parts by weight of cucumbers.

The extract was obtained by using a steam-type steamer for each of the main raw material and the auxiliary raw material, and then 100 parts by weight of the extract was added to the mixture at a ratio of 10 parts by weight of the raw material, followed by aging to prepare a composition. Using the above composition, roasted mackerel was prepared in the same manner as in <Example 4>.

< Comparative Example  1> Roasted giblets

A giblet was cooked in a sauce (soy sauce, sesame oil, green pepper, chopped green onion, chopped garlic, ginger juice) as in Example 1, and then grilled to prepare a grilled giblets.

< Comparative Example  2> Manufacture of mackerel roast

(Soy sauce, sesame oil, green pepper, chopped green onion, chopped garlic, ginger juice) as in Example 4 was baked and baked to prepare mackerel roast.

< Experimental Example  1> Sensory evaluation

The sensory evaluation was carried out on the roasted giblets of Examples 1 to 3 and roasted mackerel of Examples 4 to 6.

Also, for comparison with the above-mentioned examples, the giblets of Comparative Example 1 and Comparative Example 2 were prepared and their sensory tests were also conducted.

The flavor and taste of each of the giblets and mackerel were evaluated.

A total of 40 sensory tests were conducted for each age group of 10 males and 10 females, and 10 males and females were selected by age and gender. The subjects were divided into 5 points scale (0 points: very poor, 1 point: poor, 2 points : Normal, 3 points: ok, 4 points: good, 5 points: very good).

The test items are shown in Table 1 and Table 2 below.

event Comparative Example 1 Example 1 Example 2 Example 3 flavor 2.5 3.7 3.9 4.1 incense 2.7 3.8 3.8 4.2 Comprehensive evaluation 2.6 3.8 4.0 4.2

event Comparative Example 2 Example 4 Example 5 Example 6 flavor 2.5 3.7 3.7 3.9 incense 2.7 3.5 3.5 4.0 Comprehensive evaluation 2.6 3.6 3.7 4.0

As shown in Table 1, it can be seen that the giblets of Comparative Example 1 still remain in the giblets unique to the giblets. On the other hand, it was confirmed that the giblets of the Examples 1 to 3 prepared by using the composition of the present invention had little or no intrinsic gibberellin, and the taste of the giblets was well evaluated and the consumer's preference was high.

On the other hand, in the case of the mackerel roast using the present composition, the roasted mackerel of Examples 4 to 6 as compared with the roasted mackerel by the general cooking method of Comparative Example 2 is not fishy and has excellent taste .

As another example that the composition for food addition of the present invention can be used, a small amount of the present invention product is diluted and cultivated in the bean sprout cultivated water in the bean sprout cultivation section. As a result, the mature raw bean sprouts are not smoked, It was confirmed that it was removed.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (12)

A composition for removing odor of food containing a cedarwood extract as a main ingredient. The method according to claim 1,
The composition for removing odor of food according to any one of claims 1 to 3, wherein the main raw material contains an extract of sancho or corn oil as an auxiliary raw material. 3. The method of claim 2,
Wherein the auxiliary raw material further comprises licorice, peppermint, and lime extract. The method of claim 3,
The auxiliary raw material is mixed with 1 to 5 parts by weight of anthocyanins, 0.5 to 2.5 parts by weight of citrus oil, 2 to 4 parts by weight of licorice, 1 to 3 parts by weight of peppermint and 2 to 4 parts by weight of pepper, Wherein the composition is extracted from a raw material. A slurry preparation step (S1) of cutting and cutting the sliced tree to a predetermined size and submerging it;
(S2) of preparing a sub-raw material by selective metering of a raw material including hydrogen peroxide, hydrogen peroxide, hydrogen peroxide, manganese oxide, licorice, peppermint,
(S3) for extracting the extract by heat-treating the prepared jellyfish prepared in the main raw material preparation step;
A supplementary material extracting step (S4) of extracting the extract by heat-treating the supplementary material prepared in the supplementary material preparing step;
(S5) a step of mixing and aging the above-mentioned main raw material extract and auxiliary raw material raw material extracted in an extract state; And
And a step (S6) of producing a finished product by heat-treating a raw material of the mixed and aged liquid phase. 6. The method of claim 5,
The method for preparing a composition for removing food odor according to claim 1, wherein the step (S1) is a step of immersing the stem or branch shell of water in water to penetrate water into the wood and then washing and preparing it. 6. The method of claim 5,
The method of preparing a composition for removing food odor according to any one of claims 1 to 3, wherein the preparation step (S2) is a step of preparing and cleaning the sancho, sour milk, licorice, peppermint and mint. 8. The method of claim 7,
The sub ingredient preparation step S2 may include 1 ~ 5 weight parts of sancho, 0.5 ~ 2.5 weight parts of citron, 2 ~ 4 weight parts of licorice, 1 ~ 3 weight parts of peppermint, 2 ~ 4 weight parts of pepper, By weight based on the total weight of the food deodorizing composition. 6. The method of claim 5,
The main raw material extraction step (S3) is a step of heating the main raw materials after washing and immersion step, and extracting them with the extract. The raw materials are mixed in a ratio of 100 g of cucumber wood prepared in 1 liter of water, heated at 80 ° C for 12 hours in a steam- And extracting the extract. 6. The method of claim 5,
In the sub-raw material extracting step (S4), the supplementary material prepared in the sub-raw material preparing step (S2) is mixed with 1 liter of water in a ratio of 50 g of the supplementary raw material and heated at a temperature of 100 ° C for 2 hours in a steam- A method for preparing a composition for removing odor. 6. The method of claim 5,
In the mixed aging step (S5), the main raw material extract and the supplementary raw material which have been extracted in the main raw material extraction step (S3) and the auxiliary raw material raw material extraction step (S4) are mixed with 100 parts by weight of the raw material and 10 parts by weight of the raw material, Deg.] C for 24 hours. 6. The method of claim 5,
(S6) Preparation of a composition for removing food odor, which is a step of heating the raw material having passed through the mixing and aging step (S5) at a temperature of 100 DEG C for 2 hours and pouring the paste into a vessel to complete the product Way.

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