KR20180001207A - 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 sauce composition for removing off-flavor of meat or fish and a method for removing off-flavor of meat or fish using the same. According to the present invention, the method includes the steps of: (S1) preparing a mixture by mixing 40-60 parts by weight of Chamaecyparis obtusa, 5-10 parts by weight of glabrous greenbrier rhizome, 20-40 parts by weight of acanthopanax root bark, 8-12 parts by weight of prickly ash, 9-13 parts by weight of guavas, 15-30 parts by weight of kalopanax, 90-110 parts by weight of cabbage, and 90-110 parts by weight of white radishes with respect to 100 parts by weight of bamboo shoots; and (S2) immersing and extracting the mixture in hot water at temperatures of 80-110C for two to five hours. According to the present invention, the sauce composition prepared by the method can remove the off-flavor of the meat and fish, tenderize the meat, maintain its chewy texture, and speed up the metabolism with the ingredients of the herbal materials. Accordingly, the sauce composition of the present invention can be used to pre-process the meat or fish or used along with the seasoning, remove the off-flavor of the meat and fish, and satisfy the preference by allowing the ingredients of the herbal materials to be effectively absorbed in the meat or fish. Accordingly, it is expected that the sauce composition of the present invention can be used as a well-being health food.

Description

[0001] The present invention relates to a sauce composition for removing odor of meat or fish, and a method for removing odor of meat or fish using the sauce composition for removing off-flavors of meats or fish the same}

The present invention relates to a sauce composition for removing odor of meat or fish, and a method for removing odor of meat or fish using the sauce composition. More particularly, A source composition for removing odors from meat or fish, and a method for removing odors from meat or fish using the thus obtained sauce composition. .

In recent years, the consumption of meat and fish has increased greatly due to the development of dietary life. In particular, the byproducts of cows and pigs such as ginseng, giblets, mangchang, sheep and chinese leaves are richer in protein, minerals and fats than calves Digestion and absorption is also good and is being cooked and consumed in health food.

However, the by-products of cattle and pigs, such as Daechang, Hapchang, Mokchang, Yang and Cheonbyeo, contain unpleasant remnants that are easily decayed and are difficult to handle due to the unique unpleasant odor such as nausea. Such unpleasant odors are easily removed by water washing There is a difficulty in edible.

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

Korean Patent Laid-Open Publication No. 1992-0005896 discloses a seasoning for chicken prepared by adding tomato ketchup (35.0 ~ 40.0%) and starch syrup (30.0 ~ 40.0%) as main ingredients and adding a small amount of other seasoning sauces. Because it is made with ketchup and starch syrup, it was not able to soften the meat and had a disadvantage that it only made it sweet, and there was a fear of increasing the degree of obesity.

In addition, the total seasoning of Korean Patent Publication No. 1993-0017504 is mainly composed of garlic (30%), onion (20%), pork (6%) and ginger (6%). The smell is so intense that it causes the smell to be too strong, and after that, there is a problem of being sick after eating, and a unique smell is emitted after eating, so that not only a bad image can be given to people nearby, There was even a feeling of rejection of culture.

In addition, in addition to adding a small amount of Angelica gigas and licorice, the seasoning for chicken in Korean Patent Publication No. 1996-0016753 uses garlic (8 ~ 10%), onion (13 ~ 15% (11 ~ 13wt%) is added in order to give a strong sweet taste. Therefore, not only is there a taste to be felt, but also a repetitive (1 ~ 2wt%) is added to taste, which causes a bad taste and causes a cause of adult disease, and problems such as drinking water (1 ~ 3wt %) Is added, there is a risk of deterioration when stored for a long period of time.

The instant sauce for meat dishes of the above-mentioned Korean Patent Publication No. 1989-0001576 also gives a feeling of being unable to get well after eating because the liver is matched with sugar as a chemical seasoning, and a salt is added, there was.

Therefore, the inventors of the present invention have found that it is possible to remove the unpleasant odor of fish, chicken, duck, goat and dog meat as well as pork loin, beef and their by-products such as Daechang, giblets, While continuing the research to develop the method, the extract obtained by mixing the medicinal herbs, which are the main ingredients of Prunus mulberry and Bamboo shoots, and vegetables such as Chinese cabbage and radish, at a constant weight ratio, and extracting them, remove the unpleasant odor of meat or fish The present inventors have found that it is possible to maintain the texture of the chewy texture while softening the meat quality.

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

Another object of the present invention is to provide a source composition prepared according to the above process.

Another object of the present invention is to provide a method for removing odor of meat or fish using the source composition.

In order to accomplish the above object, the present invention provides a method for preparing a sauce composition for removing odor of meat or fish, comprising the steps of:

(S1) 40 to 60 parts by weight of white waxy wood, 5 to 10 parts by weight of earthwort, 20 to 40 parts by weight of oats, 8 to 12 parts by weight of sancho, 9 to 13 parts by weight of guava, 15 to 30 parts by weight of oats, 90 to 110 parts by weight of the Chinese cabbage and 90 to 110 parts by weight of the Chinese cabbage; And

(S2) immersing the mixture in water and performing heat extraction at 80 to 110 DEG C for 2 to 5 hours.

According to another aspect of the present invention, there is provided a source composition for removing odor of meat or fish prepared according to the method.

According to another aspect of the present invention, there is provided a method for removing odor of meat or fish using the source composition.

Thus, the sauce composition prepared according to the present invention not only removes offensive odors of meat or fish but also softens the meat, maintains a chewy texture, and has good metabolism by herbal medicine materials. Thus, by using the source composition of the present invention, the meat or fish can be pretreated or used in combination with a seasoning sauce to remove odors from meat or fish to increase the degree of preference, and the ingredients of the herbal ingredients can be effectively absorbed into meat or fish And it can be expected to be usefully used as a well-being health food.

The sauce composition for removing meat or fish deodorant according to the present invention comprises 40 to 60 parts by weight of a white waxy tree, 5 to 10 parts by weight of ground white rice, 20 to 40 parts by weight of an oak, 8 to 12 parts by weight of an acidic oak, 13 to 30 parts by weight of Chinese cabbage, 90 to 110 parts by weight of Chinese cabbage, and 90 to 110 parts by weight of Chinese cabbage; And (S2) immersing the mixture in water and extracting the mixture at 80 to 110 DEG C for 2 to 5 hours.

Meat that can be used in the present invention can be beef, pork, chicken, duck meat, goat meat, dog meat, etc., and can be their accessories such as Daechang,

Bamboo sprout (bamboo shoots), which is included as a main ingredient in the source composition of the present invention, is a young and light shoot that emerges from the subterranean stems of bamboos. We usually use bamboo shoots from Bamboo Shun Daegu as products for bamboo shoots, such as king paddy, bean paste, and bamboo shoots. In addition to proteins, sugars, lipids, fibers, ash, calcium, phosphorus, iron, and salt are included. In the present invention, bamboo shoots are used as raw materials.

Chamaecyparis obtusa contained in the source composition of the present invention is excellent in antibacterial and bactericidal action against bacteria and is widely used as a material for well-being articles. It has been used in Japan as the finest preservative and is also called 'hinoki'. It has a high antimicrobial activity, which is called phytoncide, and it is highly sterilized and has a high water resistance. When it touches the water, its original fragrance spreads so much that it smells bad odor. In the present invention, it is preferable to use stalks or leaves of Japanese white timber, and to dry the Japanese white stalk and leaves.

In the source composition of the present invention, the unbleached wood is used in an amount of 40 to 60 parts by weight per 100 parts by weight of the bamboo shoot, and when the unbleached wood is used in an amount less than 40 parts by weight, it is difficult to obtain the effect of removing odor of meat or fish , And when it is used in an amount exceeding 60 parts by weight, the effect on the usage amount is not proportional, which is uneconomical.

The soil composition contained in the source composition of the present invention is the root of bluefin tuna. The roots of Smilax china L., a blue-eyed vine and a plant, are dried. Cheongmaea vine grows at the foot of every mountain in the southern part of our country. In autumn or spring, the roots are washed in water and cut in moderation to dry in the sun. The taste is simple and the quality is fair. It acts on the stomach (胃 经) and liver (肝 经). Heat it down, remove the edema (濕 邪) and decode it. Arthralgia, syphilis, gymnastics, boils, malignant boils, mercury poisoning.

In the present invention, it is preferable to use a stem or roots of soil roots and dry it. In the source composition of the present invention, the soil is used in an amount of 5 to 10 parts by weight based on 100 parts by weight of the bamboo shoot. When the soil is used in an amount of less than 5 parts by weight, And when it is used in an amount exceeding 10 parts by weight, the effect on the usage amount is not proportional and thus it is uneconomical.

Ogphi used in the source composition of the present invention is divided into five leaves, and it is said that five leaves in one branch are good, and it is said that it changed into the present Oga (五 加). This medicine has a peculiar smell, and the taste is spicy and the quality is warm. Ogapi is used to strengthen the tendons and bones by showing the energy of the liver and kidneys. It is used for limb paralysis, burning, softness symptoms of the waist and knee, weakness, numbness, fractures, bruises and edema. The pharmacological actions were immune enhancement, antioxidant, anti-fatigue, anti-hypertension, anti-irritation, endocrine control, blood pressure control, anti-radioactivity and detoxification.

In the present invention, it is preferable to use an acacia stem and dry it. In the sauce composition of the present invention, the acacia is used in an amount of 20 to 40 parts by weight based on 100 parts by weight of the bamboo shoot. When the acacia is used in an amount less than 20 parts by weight, it is difficult to obtain the effect of removing odor of meat or fish, When it is used in an amount exceeding 40 parts by weight, the effect on the usage amount is not proportional, which is uneconomical.

The sancho used in the source composition of the present invention has a peculiar smell, a flavor is spicy, a property is warm and poisonous. It is used for abdominal pain caused by cold weather of the abdomen, diarrhea and toothache, asthma, low back pain, insecticidal action, rash, vulvar itching, scrotum eczema. Local anesthesia, intestinal interactions, and antimicrobial effects were reported as pharmacological actions. Other names include chestnut, chestnut, chestnut, chestnut, chestnut, chestnut, chestnut, chestnut, chestnut, chestnut, (巴 胡), Hancho (漢 胡), Hue, and the Party.

In the present invention, it is preferable to use the dried seeds or husks of Sancho. In the source composition of the present invention, the acid pickling is used in an amount of 8 to 12 parts by weight based on 100 parts by weight of the bamboo shoot. When the acid pickling is used in an amount of less than 8 parts by weight, it is difficult to obtain the effect of removing odor of meat or fish. In case of using more than 1 part by weight, the effect on the usage amount is not proportional, which is uneconomical.

The guava used in the source composition of the present invention has a sweet and sour taste, and contains many iron and vitamin C contents. Jelly, juice, jam and the like. Leaves containing tannin are used as a substitute for tea. When the unripe fruit is eaten, the stool is softened and preserved by boiling in a soft fire. Boiled leaves and bark are good for indigestion and effective for diarrhea treatment. In Ghana, guava leaves that are boiled with lemongrass are used for cough treatment. Thickened roots are used for heterogeneity. Guava leaves are chewed to lighten the toothache.

In the present invention, guava leaves are preferably used and dried. 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. When guava is used in an amount of less than 9 parts by weight, it is difficult to obtain the effect of removing odor of meat or fish, When it is used in an amount exceeding 13 parts by weight, the effect on the usage amount is not proportional, which is uneconomical.

The wood used for the source composition of the present invention is usually used as a herbal material because it has excellent effect on arthritis and the like in a case where it is used as a medicine material or as a medicine material by using a skin or roots.

In the present invention, it is preferable to use an apricot stem and dry it. In the source composition of the present invention, the rice is used in an amount of 15 to 30 parts by weight based on 100 parts by weight of the bamboo shoot. When the rice is used in an amount less than 15 parts by weight, it is difficult to obtain the effect of removing odor of meat or fish, When it is used in an amount exceeding 30 parts by weight, the effect on the usage amount is not proportional and thus it is uneconomical.

The 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. The cultivation history of Chinese cabbage is not clear in Korea, but in the 1850s, radishes and Chinese cabbages were the main species of vegetables, and it was estimated that the imported seeds from China were native to domestic varieties. Chinese cabbage is a cold-temperate bivalve. The general components 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 good in small amount and carbohydrate. Chinese cabbage is rich in vitamin C, 28mg and it is a good food for vitamin C in the winter when it takes a lot of cold. It is a good source of calcium and phosphorus and also a good source of fiber.

In the present invention, Chinese cabbage is used as raw material and is used in an amount of 90 to 110 parts by weight with respect to 100 parts by weight of bamboo shoots. When the Chinese cabbage is used in an amount of less than 90 parts by weight, And when it is used in excess of 110 parts by weight, the effect on the usage amount is not proportional, which is uneconomical.

Raphanus, which is used in the source composition of the present invention sativus L.) is a two-year-old herbaceous herbaceous crop called Central Asia, which has been used in ancient times. All varieties of Korea are white, moist, and are only part of a wide variety of variations. Fruit contains about 3% sugar, but most of it is fructose and glucose. As nitrogen compounds, cysteine and glutathione are relatively common. In addition, vitamin C is contained in close to 15mg%. The spicy ingredient is the mustard oil ingredient common to the cress and the smell that occurs during the life is due to methylmercaptan. It contains amylase, an enzyme and has the strongest action at pH 5.2 ~ 5.8 and temperature 60 ~ 65 ℃. It is not affected by salt, but is inhibited by acid. Radish leaves are abundant in protein, lysine and vitamins, especially vitamin A effect 1,400IU and vitamin C 70mg%. In addition, there are many Fe and Ca. In addition to raw food, kimchi can be used as kimchi, boiled, or cooked in a pot.

In the present invention, radish is used as the raw material, and is used in an amount of 90 to 110 parts by weight with respect to 100 parts by weight of bamboo shoots. When the radish is used in an amount less than 90 parts by weight, it is difficult to obtain the effect of removing odor of meat or fish , And when it is used in excess of 110 parts by weight, the effect on the usage amount is not proportional, which is uneconomical.

In the present invention, the above-mentioned materials are mixed and then heat extracted at 80 to 110 ° C for 2 to 5 hours to prepare a sauce composition for removing meat or fish deodorant.

The source composition for removing odor of meat or fish according to the present invention may be in a solution state obtained by heat extraction or in a powder state or a solid state in which it is dried and powdered, and there is no particular limitation on its state.

The source composition for removing odor of meat or fish according to the present invention may be used by mixing meat or fish with water in advance before cooking, boiling meat or fish for a certain period of time, or adding it to prepare a seasoning sauce. For example, when cooking a mouthpiece, the source composition according to the present invention is mixed with water at a weight ratio of 1: 3 to 1: 5, then the mouthpiece is immersed for 10 to 14 hours, or the mixture is used in a seasoning sauce Can be added.

Thus, the sauce composition prepared according to the present invention not only removes offensive odors of meat or fish but also softens the meat, maintains a chewy texture, and has good metabolism by herbal medicine materials. Thus, by using the source composition of the present invention, the meat or fish can be pretreated or used in combination with a seasoning sauce to remove odors from meat or fish to increase the degree of preference, and the ingredients of the herbal ingredients can be effectively absorbed into meat or fish And it can be expected to be usefully used as a well-being health food.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are intended to be illustrative of the present invention, but the scope of the present invention is not limited thereto.

≪ Example 1 >

Prepare bamboo shoots, cabbages and radishes as raw materials. Prepare stems and leaves by drying stems and leaves. Prepare stems and roots by drying stems and roots. Prepare dried stems of acorns and dried stems and shells. The guava leaves were prepared by drying, and the stem was dried and prepared.

The materials were mixed at the composition ratios shown in Table 1 below, then immersed in water and heat-extracted at a temperature of 80 캜 or higher for 3 hours.

material Amount used (weight) Prunus trunks and leaves 500g Soil 70g Bamboo shoot 1kg Acorn stalk 300g Sancho seeds and shells 50g Guava leaf 100g Clam stem 200g cabbage 1kg radish 1kg

≪ Example 2 >

The source composition obtained in Example 1 and water were mixed at a weight ratio of 1: 4, and then the mouthwash was immersed for 12 hours and then washed to prepare a mouthwash.

≪ Comparative Example 1 &

The gruel was prepared by general care.

≪ Example 3 >

The sauce composition obtained in Example 1 above was poured into two cups of soy sauce with 1 cup of fish soup prepared in the preparation of fish mauntain.

≪ Comparative Example 2 &

Fish meat soup was prepared by a general method.

<Example 4>

The sauce composition obtained in Example 1 was poured into two cups of soy sauce to prepare chicken dorichang.

&Lt; Comparative Example 3 &

Chicken doritang was prepared by a general method.

&Lt; Test Example 1 >

The grate roasting prepared in Example 2 and the general grate roast prepared in Comparative Example 1, the fish meat soup prepared in Example 3, the common fish meat soup prepared in Comparative Example 2, and the chicken soup prepared in Example 4 and Comparative Example The sensory evaluation of the color, smell, taste, texture and overall acceptability of the common chicken doritang prepared in 3 was carried out. The sensory evaluation scale of the sensory quality was evaluated by 9 point scoring method (9 points: very good, 7 points: good, 5 points: average, 3 points: slightly worse, 1 point Point: very bad). The sensory test results were verified by Duncan 's multiple range test at 5% level using ANOVA. 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 likelihood 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 likelihood 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 likelihood 8.12 ± 1.22 5.65 ± 1.32

As shown in Tables 2 to 4, excellent results were obtained in the case of Example 2, the manganese paste of Example 3, and the chicken dalyeose of Example 4, which were prepared according to the present invention in terms of color, smell, taste, It came out. Especially, as seen from the evaluation of odor, texture and overall acceptability, it was confirmed that the mouthwash of Example 2, the manganese of Example 3 and the chicken dorichang of Example 4 were almost completely removed from the odor, there was.

Thus, the sauce composition prepared according to the present invention not only removes offensive odors of meat or fish but also softens the meat, maintains a chewy texture, and has good metabolism by herbal medicine materials. Thus, by using the source composition of the present invention, meat or fish can be pretreated or used in combination with a seasoning sauce to remove odors from meat or fish to increase preference, and the ingredients of a herbal ingredient can be effectively absorbed into meat or fish And is expected to be usefully used as a well-being health food.

Claims (5)

A method for preparing a sauce composition for removing odor of meat or fish, comprising the steps of:
(S1) 40 to 60 parts by weight of white waxy wood, 5 to 10 parts by weight of earthwort, 20 to 40 parts by weight of oats, 8 to 12 parts by weight of sancho, 9 to 13 parts by weight of guava, 15 to 30 parts by weight of oats, 90 to 110 parts by weight of the Chinese cabbage and 90 to 110 parts by weight of the Chinese cabbage; And
(S2) immersing the mixture in water and performing heat extraction at 80 to 110 DEG C for 2 to 5 hours. The method according to claim 1,
Wherein the meat is beef, pork, chicken, duck meat, goat meat, dog meat or their accessories. The method according to claim 1,
Characterized in that the accessory is a gimp, a giblet, a gimlet, a sheep or a chin. A sauce composition for removing odor of meat or fish produced according to the production method according to any one of claims 1 to 3. A method for removing odor of meat or fish using the source composition according to claim 4.