KR20180047292A - Composition for Removing the Smell of Fish Using Peanut Sprouts - Google Patents

Composition for Removing the Smell of Fish Using Peanut Sprouts Download PDF

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KR20180047292A
KR20180047292A KR1020160143246A KR20160143246A KR20180047292A KR 20180047292 A KR20180047292 A KR 20180047292A KR 1020160143246 A KR1020160143246 A KR 1020160143246A KR 20160143246 A KR20160143246 A KR 20160143246A KR 20180047292 A KR20180047292 A KR 20180047292A
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fish
peanut sprout
peanut
composition
water
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KR1020160143246A
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Korean (ko)
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KR101940695B1 (en
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이경수
김윤희
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이경수
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts

Abstract

The present invention relates to a composition for removing the smell of fish using peanut sprouts, which includes at least one from the group consisting of (1) peanut sprout powder, (2) a peanut sprout extract, and (3) a ground residue of the peanut sprout extract, as active ingredients. According to the present invention, the peculiar fishy taste and bad smell of fish can be effectively removed by using the composition of the present invention while retaining the inherent flavor of fish.

Description

땅콩새싹을 이용한 생선 비린내 제거용 조성물{Composition for Removing the Smell of Fish Using Peanut Sprouts}TECHNICAL FIELD [0001] The present invention relates to a composition for removing fish smut from a peanut sprout,

본 발명은 땅콩새싹을 이용한 생선 비린내 제거용 조성물에 관한 것이다. 보다 상세하게는, 생선에 침투되어 영양성분을 강화시킴과 동시에 생선의 비린내와 산패를 감소시킬 수 있는 땅콩새싹 분말 또는 땅콩새싹 추출물 등을 유효성분으로 포함하는 생선 비린내 제거용 조성물에 대한 것이다.
The present invention relates to a composition for removing fish frying by using a peanut sprout. More particularly, the present invention relates to a composition for removing fish flesh, which comprises an effective ingredient of a peanut sprout powder or a peanut sprout extract which can penetrate into fish to enhance nutrients and reduce fishy flesh and rancidity.

일반적으로 어류, 특히 바다생선은 신선한 경우에는 메틸아민(Methylamine)에 의한 생어취만이 존재한다. 그러나, 산도가 떨어진 어패류에서는 어류의 사후 산도저하와 함께 발생하는 트리메틸아민(TMA, trimethylamine)과 어체 표면의 라이신(lysine)이 세균에 의해 변화되어 생성되는 피페리딘(peperidine)에 의해서 비린내가 발생하게 된다.Generally, fish, especially sea fish, are present only in fresh sea water by methylamine. However, in fishes and shellfishes whose acidity has dropped, the fish have a tendency to become fishy by the peperidine generated by the change of the trimethylamine (TMA, trimethylamine) and the lysine of the fish body surface by bacteria .

오늘날, 일반적으로 알려져 있는 생선 비린내의 제거 방법은 염기성인 트리메틸아민(TMA)을 제거하기 위하여 산을 첨가하는 것인데, 주로 식초를 첨가하여 비린내를 제거하는 방법이다.Today, a commonly known method of removing fish flesh is to add acid to remove basic trimethylamine (TMA), which is mainly removed by adding vinegar.

그러나, 종래의 생선 비린내 제거방법에 따라 식초를 첨가하여 비린내를 제거할 경우 약한 비린내는 없앨 수 있으나 그 효과가 지속적이지 못하고, 식초 특유의 냄새로 인해 사용량이 제한적이라는 단점이 있다. 즉, 적은 양의 트리메틸아민(TMA)의 제거에는 효과적이지만, 많은 양의 트리메틸아민(TMA)의 제거에는 그다지 효과적이지 못하며, 특히 장기 저장시에는 더욱 효과를 기대하기 어려운 단점이 있었다.
However, when the fish is removed by adding vinegar in accordance with the conventional method of removing fish smell, the weak smell can be eliminated, but the effect thereof is not continuous and the use amount is limited due to the peculiar smell of vinegar. That is, although it is effective for removing a small amount of trimethylamine (TMA), it is not effective for removing a large amount of trimethylamine (TMA), and it is disadvantageous in that it can not be expected to exert more effects particularly during long-term storage.

한국등록특허공보 제10-1559543호Korean Patent Registration No. 10-1559543 한국등록특허공보 제10-0728898호Korean Patent Registration No. 10-0728898

본 발명은 땅콩새싹을 이용함으로써 생선 고유의 풍미를 유지하면서도 특유의 비린 맛과 비린내를 효과적으로 제거할 수 있는 생선 비린내 제거용 조성물을 제공하는 것을 목적으로 한다.
It is an object of the present invention to provide a composition for removing fish fry, which can effectively remove peculiar pungent taste and fish flesh while retaining the original pungency of fish by using peanut sprouts.

이에 본 발명은 바람직한 제1구현예로서, (1) 땅콩새싹 분말; (2) 땅콩새싹 추출물; 및 (3) 땅콩새싹을 추출하고 남은 잔사의 분쇄물;로 이루어진 군에서 선택되는 1종 이상을 유효성분으로 포함하는 땅콩새싹을 이용한 생선 비린내 제거용 조성물을 제공하고자 한다.Accordingly, the present invention provides, as a first preferred embodiment, (1) a peanut sprout powder; (2) peanut sprout extract; And (3) a groundnut residue obtained by extracting a peanut sprout; and a groundnut bud containing the at least one selected from the group consisting of the residue of the residue as an active ingredient.

상기 구현예에 의한 생선 비린내 제거용 조성물에서, (1)의 땅콩새싹 분말은 땅콩새싹을 증숙한 후 건조 및 분쇄한 것일 수 있다.In the composition for removing fish intestine according to the above embodiment, the peanut sprout powder of (1) may be dried and crushed after the peanut sprout is boiled.

상기 구현예에 의한 생선 비린내 제거용 조성물에서, (2)의 땅콩새싹 추출물은 땅콩새싹 분말을 물 100 중량부 대비 5 ~ 15 중량부로 혼합한 후 100 ~ 140℃에서 6 ~ 10 시간 동안 추출한 것일 수 있다.In the composition for removing fish intestine according to the above embodiment, the peanut sprout extract of (2) may be prepared by mixing 5 to 15 parts by weight of peanut sprout powder with respect to 100 parts by weight of water, followed by extraction at 100 to 140 ° C for 6 to 10 hours have.

상기 구현예에 의한 생선 비린내 제거용 조성물에서, (2)의 땅콩새싹 추출물은 땅콩새싹 분말을 탄소수 1~4의 저급 알코올 100 중량부 대비 5 ~ 20 중량부로 혼합하고 추출한 것일 수 있다.In the composition for removing fish intestine according to the above embodiment, the peanut sprout extract of (2) may be obtained by mixing peanut sprout powder with 5 to 20 parts by weight of 100 parts by weight of lower alcohol having 1 to 4 carbon atoms.

상기 구현예에 의한 생선 비린내 제거용 조성물에서, (2)의 땅콩새싹 추출물은 물과 탄소수 1~4의 저급 알코올이 80 ~ 20 : 60 ~ 40의 부피비로 혼합된 혼합용매에 땅콩새싹 분말을 넣은 후, 40 ~ 60℃에서 30분 ~ 1시간 동안 추출한 것일 수 있다.In the composition for removing fish intestine according to the above embodiment, the peanut sprout extract of (2) is prepared by adding peanut sprout powder to a mixed solvent in which water and a lower alcohol having 1 to 4 carbon atoms are mixed at a volume ratio of 80 to 20: 60 to 40 Followed by extraction at 40 to 60 ° C for 30 minutes to 1 hour.

상기 구현예에 의한 생선 비린내 제거용 조성물에서, 상기 탄소수 1~4의 저급 알코올은 에탄올, 메탄올, 아세톤 또는 이들의 혼합용매인 것일 수 있다.
In the composition for removing fish intestine according to the above embodiment, the lower alcohol having 1 to 4 carbon atoms may be ethanol, methanol, acetone, or a mixed solvent thereof.

본 발명의 생선 비린내 제거용 조성물은 생선 고유의 풍미는 유지하면서도 비린내를 제거하는 효과가 뛰어나다.
The composition for removing fish intestine according to the present invention is excellent in the effect of removing fish smell while maintaining the original fish flavor.

이하, 본 발명을 보다 상세히 설명한다.Hereinafter, the present invention will be described in more detail.

본 발명은 (1) 땅콩새싹 분말; (2) 땅콩새싹 추출물; 및 (3) 땅콩새싹을 추출하고 남은 잔사의 분쇄물;로 이루어진 군에서 선택되는 1종 이상을 유효성분으로 포함하는 땅콩새싹을 이용한 생선 비린내 제거용 조성물을 제공한다.
(1) peanut sprout powder; (2) peanut sprout extract; And (3) a groundnut residue obtained by extracting a peanut sprout. The peanut sprout comprises at least one selected from the group consisting of:

본 발명은 땅콩새싹을 적절히 이용함으로써 생선의 비린내를 효과적으로 제거하는 것을 특징으로 한다.The present invention is characterized by effectively removing the fishy flesh by appropriately using peanut sprouts.

본 발명에서, '땅콩새싹'이란 땅콩을 배양액을 이용하여 발아시킨 후, 적절한 기간, 예를 들어 4 내지 12일 사이에 수확한 작물을 의미한다. 상기 땅콩새싹에는 항산화 물질인 레스베라트롤 성분을 비롯하여 페놀류, 섬유소, 무기질 등이 풍부하게 함유되어 있다.In the present invention, the term 'peanut sprout' means a crop harvested by cultivating peanuts using a culture medium and then harvested for a suitable period of time, for example, 4 to 12 days. Peanut sprouts are rich in antioxidants such as resveratrol, phenols, fibrin, and minerals.

상기 땅콩새싹을 분말 또는 추출물의 상태로 생선에 첨가할 경우 땅콩새싹이 가지는 향 또는 약리 효과 등을 이용하여 생선이 가지는 본래의 비릿한 냄새를 제거하고 맛을 증가시키며, 우수한 천연 약리 성분을 부가할 뿐만 아니라 육질의 부드러움을 증가시키고, 육질의 부패속도를 감소시키며 신선도를 향상시키는 등의 효과를 극대화시킬 수 있다.
When the peanut sprout is added to fish in the form of a powder or an extract, it is possible to remove the original smell of the fish by using the flavor or pharmacological effect of the peanut sprout, etc., to increase the taste, But it can maximize the effects such as increasing the softness of meat quality, decreasing the decay rate of meat quality and improving freshness.

본 발명에서 생선의 비린내 제거를 위한 땅콩새싹은, (1) 땅콩새싹 분말; (2) 땅콩새싹 추출물; 및 (3) 땅콩새싹을 추출하고 남은 잔사의 분쇄물;로 이루어진 군에서 선택되는 1종 이상을 유효성분으로 포함하는 땅콩새싹을 이용한 생선 비린내 제거용 조성물의 형태로 이용될 수 있다.In the present invention, the peanut sprout for the removal of fishy fish is composed of (1) peanut sprout powder; (2) peanut sprout extract; And (3) a groundnut residue obtained by extracting a peanut sprout; and a peanut sprout comprising at least one selected from the group consisting of:

상기 (1)의 땅콩새싹 분말은 증숙기로 증숙한 후, 저온진공건조 또는 열풍건조방법으로 건조하고 분쇄하여 얻는 것이 바람직하다. 땅콩새싹을 증숙기로 증숙한 후 건조하는 경우 땅콩새싹 내 유용성분의 파괴가 최소화될 수 있다.The peanut sprout powder of (1) above is preferably obtained by boiling in a steam-boil, followed by drying at low temperature or by hot air drying. When the peanut buds are dried after being boiled in a steam-cooker, the breakdown of the useful components in the peanut sprouts can be minimized.

또한, (2)의 땅콩새싹 추출물은 땅콩새싹 분말을 물 100 중량부 대비 5 ~ 15 중량부로 혼합한 후 100 ~ 140℃에서 6 ~ 10 시간 동안 추출한 열수 추출물인 것이 바람직하다. 또는, 땅콩새싹 분말을 탄소수 1~4의 저급 알코올 100 중량부 대비 5 ~ 20 중량부로 혼합하고 환류냉각 추출한 후 감압농축하여 수득한 탄소수 1~4의 추출물인 것이 바람직하다. 또는, (2)의 물과 탄소수 1~4의 저급 알코올이 80 ~ 20 : 60 ~ 40의 부피비로 혼합된 혼합용매에 땅콩새싹 분말을 넣은 후, 40 ~ 60℃에서 30분 ~ 1시간 동안 추출한 다음, 상층액을 감압 증류 건조시켜 얻은 물과 탄소수 1~4의 저급 알코올의 혼합용매 추출물인 것이 바람직하다.The peanut sprout extract of (2) is preferably a hot-water extract obtained by mixing peanut sprout powder with 5 to 15 parts by weight of 100 parts by weight of water and then extracting at 100 to 140 ° C for 6 to 10 hours. Alternatively, it is preferable that the peanut sprout powder is an extract having 1 to 4 carbon atoms obtained by mixing 5 to 20 parts by weight of 100 parts by weight of a lower alcohol having 1 to 4 carbon atoms and refluxing and cooling and concentration under reduced pressure. Alternatively, peanut sprout powder may be added to a mixed solvent in which the water of (2) and the lower alcohol having 1 to 4 carbon atoms are mixed at a volume ratio of 80 to 20: 60 to 40, and then the mixture is extracted at 40 to 60 ° C for 30 minutes to 1 hour Next, it is preferably a mixed solvent extract of water obtained by vacuum distillation-drying the supernatant and a lower alcohol having 1 to 4 carbon atoms.

이때, 상기 탄소수 1~4의 저급 알코올은 에탄올, 메탄올, 아세톤 또는 이들의 혼합용매인 것이 바람직하다.At this time, the lower alcohol having 1 to 4 carbon atoms is preferably ethanol, methanol, acetone or a mixed solvent thereof.

또한, 상기 (3) 땅콩새싹을 추출하고 남은 잔사의 분쇄물은, 구체적으로 상기 땅콩새싹을 열수추출 또는 유기용매 추출하고 남은 잔사를 열풍건조 및 분쇄하여 얻은 분쇄물인 것이 바람직하다.
In addition, (3) the pulverized product of the residue residue extracted from the peanut sprout is preferably a product obtained by hot-water extraction or organic solvent extraction of the peanut sprout, and the remaining residue is subjected to hot-air drying and pulverization.

본 발명은 다른 구체예로서 상기 땅콩새싹을 이용한 생선 비린내 제거용 조성물을 이용하는 것을 특징으로 하는 생선 비린내 제거방법을 제공한다.According to another embodiment of the present invention, there is provided a fish intestine removal method, characterized by using a composition for removing fish intestine using the peanut sprouts.

구체적인 예시로서, 상기한 본 발명의 생선 비린내 제거용 조성물은 생선을 3 ~ 5℃에서 5 ~ 6 시간 동안 완전히 잠기도록 침지시킨 다음, 물기를 제거한 후, 0 ~ 3℃에서 6 ~ 36시간 동안 숙성시키는 방법에 의해 생선의 비린내를 제거할 수 있다.As a concrete example, the composition for removing fish intoxication according to the present invention may be prepared by immersing the fish in 3 to 5 ° C for 5 to 6 hours to completely submerge the fish, removing the water and then aging at 0 to 3 ° C for 6 to 36 hours The fish can be removed by the method of making fish.

또한, 상기 본 발명의 생선 비린내 제거용 조성물은 특히 절임생선의 제조시 첨가함으로써 생선의 비린내를 더욱 효과적으로 제거할 수 있다.
In addition, the composition for removing fish intestine according to the present invention can be more effectively removed from the fishy flesh by adding it in the production of pickled fish.

이하, 본 발명의 구성을 실시예를 통하여 보다 상세히 설명한다.
Hereinafter, the structure of the present invention will be described in more detail with reference to examples.

[실시예][Example]

실시예Example 1: 절임 고등어 등의 제조 1: Manufacture of pickled mackerel

1. 물과 에탄올의 혼합용매 추출물의 준비1. Preparation of mixed solvent extract of water and ethanol

파종한 날로부터 7~12일째에 수확한 땅콩새싹을 뿌리, 줄기, 머리 구분 없이 전체를 세척하여 준비하고 이를 건조시킨다. 건조방법에는 열 건조, 열풍 건조, 진공 건조, 동결 건조, 진공 동결 건조 등 제한이 없다. 건조시킨 땅콩새싹을 분쇄하여 분말로 만든 것을 에탄올:증류수가 80:20 내지 60:40, 바람직하게는 70:30의 부피비로 혼합된 혼합용매 100 중량부 대비 5~20 중량부를 넣은 후, 15,000~25,000rpm, 40~60℃, 바람직하게는 23,000rpm, 45℃에서 30분~1시간, 더욱 바람직하게는 50분 동안 회전교반하여 땅콩새싹에서 유효성분을 추출한 다음, 상층액을 침전된 땅콩새싹 분쇄물로부터 분리한 후 감압 증류 건조시켜 땅콩새싹 추출물을 얻는다.
The peanut buds harvested 7 to 12 days after sowing are washed, roots, stems, and heads are cleaned thoroughly and prepared and dried. There are no restrictions on drying methods such as thermal drying, hot air drying, vacuum drying, freeze drying, vacuum freeze drying and the like. Dried peanut sprouts are pulverized and powdered is added in an amount of 5 to 20 parts by weight based on 100 parts by weight of a mixed solvent of ethanol and distilled water in a volume ratio of 80:20 to 60:40, preferably 70:30, The mixture is stirred at 25,000 rpm, 40 to 60 ° C, preferably 23,000 rpm, 45 ° C for 30 minutes to 1 hour, more preferably 50 minutes to extract the active ingredient from the peanut sprouts and then the supernatant is pulverized After separation from water, the residue is vacuum distilled and dried to obtain a peanut sprout extract.

2. 1차 세척단계2. Primary washing step

깨끗한 일급수에 간수가 빠진 국산 천일염을 용해시켜서 염도 2%의 소금물을 준비한 후, 생선 즉 고등어, 삼치, 옥돔, 갈치, 준치 등의 생선을 세척한다. 염도가 있는 소금물로 세척하므로 생선 내부의 수분이 손실되지 않게 된다.
We prepare salt water of 2% salinity by dissolving the domestic sun salt which is missing in the clean first class water, and then wash fish such as fish, mackerel, mackerel, pancake, It is washed with salty salt water so that the water inside the fish is not lost.

3. 생선 가공단계3. Fish processing steps

세척한 생선을 머리, 꼬리, 뼈, 내장 등을 제거하고, 살만 떠서 생선살을 준비한다.
Remove the washed fish from the head, tail, bones, internal organs, etc. and prepare the fish flesh by salting.

4. 2차 세척단계4. Second washing step

깨끗한 일급수에 1년 이상 간수가 빠진 국산 천일염을 용해시켜서 염도 4%의 소금물을 준비한 후 상기 생선살을 세척한다. 이때 소금물의 온도는 5℃ 이하인 것이 바람직하다. 낮은 온도의 소금물로 세척하므로 생선살이 물러지지 않게 되고, 세척 과정에서 생선살의 신선도를 유지할 수 있게 된다.
After cleansing the domestic sea salt which has been left for more than one year in a clean first class, salt water of 4% salinity is prepared and the fish flesh is washed. At this time, the temperature of the brine is preferably 5 ° C or lower. It is possible to maintain the freshness of the fish flesh during the washing process because the fish flesh is not washed away by washing with the brine at a low temperature.

5. 절임단계5. Pickling stage

정제수에 1년 이상 간수가 빠진 천일염을 용해시켜 염도가 12 내지 14%인 소금물을 준비한다. 그리고 상기 소금물 1리터에 대하여 미리 준비한 땅콩새싹 추출물을 25 내지 100그램 첨가하여 혼합액을 만든다. Prepare salt water with a salinity of 12 to 14% by dissolving salty sea salt in purified water for more than one year. 25 to 100 grams of peanut bud extract prepared in advance for 1 liter of the brine is added to prepare a mixed solution.

상기 혼합액에 준비된 생선살을 100분 내지 150분 정도 침지하며 바람직하게는 120분 내지 130분 침지하여 절인다. 100분 이하로 침지하게 되면 혼합액이 생선 내부에 충분히 스며들지 않게 되고, 150분을 초과하여 침지하면 생선살이 너무 짜게 된다.The prepared fish meal is immersed in the mixed solution for 100 to 150 minutes, preferably 120 to 130 minutes. If it is submerged for less than 100 minutes, the mixture will not penetrate sufficiently into the fish. If it is immersed for more than 150 minutes, the fish will be too salty.

절임 단계를 끝낸 생선살은 염도 2%의 소금물로 세척한다. 이 경우 소금물의 온도는 2차 세척 단계와 동일하게 5℃ 이하로 하는 것이 바람직하다. 이러한 세척 단계로 인해 생선의 잔여 염분 및 비린내를 제거할 수 있다.
After finishing the pickling step, the fish flesh is washed with 2% salt water. In this case, the temperature of the brine is preferably set to 5 캜 or lower, as in the second washing step. This washing step can remove the remaining salt and fishy fish.

6. 건조단계6. Drying step

세척한 생선살은 바닷가에서 건조하는데 해풍으로 100분에서 150분 정도 건조하며, 바람직하게는 120분에서 130분 동안 건조한다.
The washed fish flesh is dried on the beach and dried with a breeze for 100 to 150 minutes, preferably 120 to 130 minutes.

7. 포장 및 냉동단계7. Packaging and refrigeration phase

건조된 생선살은 조리하기 편리하게 1마리씩 진공포장한 후 영하 40℃ 이하에서 급속 냉동시킨다. 이 경우 냉동 시간은 12시간이 바람직하다.
The dried fish flesh is vacuum packed one by one for convenient cooking and then rapidly frozen at below -40 ℃. In this case, the freezing time is preferably 12 hours.

실시예Example 2: 절임 고등어 등의 제조 2: Manufacture of pickled mackerel and so on

1. 땅콩새싹 분말 준비1. Preparation of peanut sprout powder

파종한 날로부터 7~12일째에 수확한 땅콩새싹을 뿌리, 줄기, 머리 구분 없이 전체를 세척하여 준비하고 증숙기에서 증숙한 후 저온진공건조시킨다. 이후, 상기 건조된 땅콩새싹을 분쇄하여 땅콩새싹 분말을 얻는다.
The peanut buds harvested 7 to 12 days after sowing are washed, roots, stems, and heads without washing. Thereafter, the dried peanut bud is pulverized to obtain a peanut sprout powder.

2~7. 이하, 실시예 1과 동일한 방법으로 비린내가 제거된 절임생선을 제조하였다.
2 to 7. Hereinafter, in the same manner as in Example 1, pickled fishes which had been removed from fish were prepared.

실시예Example 3: 절임 고등어 등의 제조 3: Manufacture of pickled mackerel and so on

1. 에탄올 추출물의 준비1. Preparation of ethanol extract

파종한 날로부터 7~12일째에 수확한 땅콩새싹을 뿌리, 줄기, 머리 구분 없이 전체를 세척하여 준비하고 이를 건조시킨다. 건조방법에는 열 건조, 열풍 건조, 진공 건조, 동결 건조, 진공 동결 건조 등 제한이 없다. 건조시킨 땅콩새싹을 분쇄하여 분말로 만든 것을 에탄올 100 중량부 대비 5~20중량부를 넣은 후, 냉각관을 부착하여 40~100℃의 항온수조에서 4시간~8시간 동안 반복 추출하였다. 이후, 상층액을 침전된 땅콩새싹 분쇄물로부터 분리한 후 감압 농축하여 땅콩새싹 추출물을 얻는다.
The peanut buds harvested 7 to 12 days after sowing are washed, roots, stems, and heads are cleaned thoroughly and prepared and dried. There are no restrictions on drying methods such as thermal drying, hot air drying, vacuum drying, freeze drying, vacuum freeze drying and the like. Dried peanut sprouts were pulverized and powdered was added in an amount of 5 to 20 parts by weight based on 100 parts by weight of ethanol, and then the mixture was repeatedly extracted for 4 to 8 hours in a constant temperature water bath at 40 to 100 ° C with a cooling tube attached. Thereafter, the supernatant is separated from the precipitated peanut sprouts and concentrated under reduced pressure to obtain a peanut sprout extract.

2~7. 이하, 땅콩새싹 추출물을 상기 5.의 절임단계에서 사용하지 않고, 6.의 건조단계와 7.의 포장단계의 사이에, 증류수 1리터에 대하여 상기 땅콩새싹 추출물 50 내지 100그램을 혼합한 혼합액에 생선이 잠기도록 하고 120분 내지 130분간 침지한 것을 제외하고는 실시예 1과 동일한 방법으로 비린내가 제거된 절임생선을 제조하였다.
2 to 7. Between the drying step of 6. and the packaging step of 7, peanut sprout extracts were added to a mixture of 50 to 100 grams of the peanut sprout extract against 1 liter of distilled water, The pickled fish was prepared by removing the fishy flesh in the same manner as in Example 1, except that the fish was immersed and immersed for 120 minutes to 130 minutes.

실시예Example 4: 절임 고등어 등의 제조 4: Manufacture of pickled mackerel, etc.

1. 열수 추출물의 준비1. Preparation of hot water extract

파종한 날로부터 7~12일째에 수확한 땅콩새싹을 뿌리, 줄기, 머리 구분 없이 전체를 세척하여 준비하고 이를 건조시킨다. 건조방법에는 열 건조, 열풍 건조, 진공 건조, 동결 건조, 진공 동결 건조 등 제한이 없다. 건조시킨 땅콩새싹을 분쇄하여 분말로 만든 것을 증류수 100 중량부 대비 5 내지 15 중량부로 혼합한 후, 100~140℃에서 6~10시간 동안 추출하여 열수 추출물을 얻는다.
The peanut buds harvested 7 to 12 days after sowing are washed, roots, stems, and heads are cleaned thoroughly and prepared and dried. There are no restrictions on drying methods such as thermal drying, hot air drying, vacuum drying, freeze drying, vacuum freeze drying and the like. Dried peanut sprouts are pulverized and powdered is mixed with 5 to 15 parts by weight of 100 parts by weight of distilled water and extracted at 100 to 140 ° C for 6 to 10 hours to obtain a hot-water extract.

2~7. 이하, 실시예 3과 동일한 방법으로 비린내가 제거된 절임생선을 제조하였다.
2 to 7. Hereinafter, the pickled fish having the fishy flesh removed was prepared in the same manner as in Example 3.

실시예Example 5: 절임 조기의 제조 5: Preparation of pickles early

1. 물과 에탄올의 혼합용매 추출물의 준비1. Preparation of mixed solvent extract of water and ethanol

실시예 1과 동일한 방법으로 생선 비린내 제거용 조성물을 준비하였다.
A composition for removing fish caustic was prepared in the same manner as in Example 1.

2. 1차 세척단계2. Primary washing step

깨끗한 일급수에 간수가 빠진 국산 천일염을 용해시켜서 염도 2 내지 4%의 소금물을 준비한 후 90%까지 해동시킨 참조기를 세척한다. 염도가 있는 소금물로 세척하므로 생선 내부의 수분 손실을 최소화할 수 있다.
Dissolve the domestic sun-dried salt, which has no clear water in the first clean water, to prepare salt water of 2-4% salinity, and then wash the reference tank thawed to 90%. It can be washed with salty salt water to minimize the water loss inside the fish.

3. 생선 가공 단계3. Fish processing steps

2년 이상 간수가 빠진 국산 천일염을 조기의 아가미에 2 내지 6 알갱이 넣어주고, 몸통 부분에도 고르게 뿌린 후 3 내지 15시간 동안 재워 둔다.
2 to 6 ginseng in the early gills of domestic sun-dried salt with no ginseng for more than 2 years, evenly spread on the body part and put on for 3 to 15 hours.

4. 2차 세척단계4. Second washing step

깨끗한 일급수에 1년 이상 간수가 빠진 국산 천일염을 용해시켜서 염도 2 내지 4%의 소금물을 준비한 후 상기 조기를 세척한다. 바람직하게는 2회 세척하며 소금물의 온도는 5℃ 이하인 것이 바람직하다. 낮은 온도의 소금물로 세척하므로 조기가 물러지지 않게 되고, 세척 과정에서 생선의 신선도를 유지할 수 있게 된다.
After cleansing the domestic sun-salt, which has been left for more than one year in a clean first-class water, salt water of 2 to 4% in salinity is prepared and then washed. Preferably twice, and the temperature of the brine is preferably 5 DEG C or less. It is possible to maintain the freshness of the fish during the washing process.

5. 절임단계5. Pickling stage

정제수에 1년 이상 간수가 빠진 천일염을 용해시켜 염도 4%의 소금물을 준비한다. 상기 소금물 1리터에 대해서 상기 땅콩새싹을 이용한 생선 비린내 제거용 조성물을 25 내지 100그램 첨가하여 혼합액을 제조한다.Prepare salt water of 4% salinity by dissolving salty sea salt in purified water for more than one year. 25 to 100 grams of a composition for removing fish flesh using the peanut bud is added to 1 liter of the brine to prepare a mixed solution.

상기 혼합액에 준비된 조기를 20분 내지 40분간 침지하며 바람직하게는 30분 침지하여 절인다. 20분 이하로 침지하게 되면 소금물이 생선 내부에 충분히 스며들지 않게 되고, 40분을 초과하여 침지하면 조기가 너무 짜게 된다.The premix prepared in the mixed solution is soaked for 20 to 40 minutes, preferably 30 minutes. If it is submerged for less than 20 minutes, the salt water will not penetrate sufficiently into the fish, and if it is immersed for more than 40 minutes, the early stage becomes too weaved.

절임 단계를 끝낸 생선은 염도 2%의 소금물로 세척한다. 이 경우 소금물의 온도는 2차 세척 단계와 동일하게 5℃ 이하로 하는 것이 바람직하다. 이러한 세척단계로 인해 생선의 잔여 염분 및 비린내를 제거할 수 있다.
After the pickling step, the fish are washed with 2% salt water. In this case, the temperature of the brine is preferably set to 5 캜 or lower, as in the second washing step. This washing step can remove the remaining salt and fishy fish.

6. 건조단계6. Drying step

세척된 조기는 바닷가에서 건조하는데 해풍으로 24시간 내지 72시간 건조한다.
The washed early stage is dried by the sea and is dried with a breeze for 24 to 72 hours.

7. 포장 및 동결단계7. Packaging and freezing step

건조된 조기는 조리하기 편리하게 1마리씩 진공 포장한 후 영하 40℃ 이하에서 급속 냉동시킨다. 이 경우 냉동시간은 12시간이 바람직하다.
After drying in a vacuum for convenience, it is frozen at below -40 ℃. In this case, the freezing time is preferably 12 hours.

실시예Example 6: 절임 조기의 제조 6: Preparation of early pickles

1. 열수 추출물의 준비1. Preparation of hot water extract

실시예 4와 동일한 방법으로 생선 비린내 제거용 조성물을 제조하였다.
A composition for removing fish caustic was prepared in the same manner as in Example 4.

2~7. 이하, 땅콩새싹 추출물을 5. 절임단계에서 사용하지 않고, 6. 건조단계와 7. 포장단계의 사이에, 증류수 1리터에 대하여 상기 땅콩새싹 추출물 50 내지 100그램을 혼합한 혼합액에 생선이 잠기도록 하고 120분 내지 130분간 침지한 것을 제외하고는 실시예 5와 동일한 방법으로 비린내가 제거된 절임생선을 제조하였다.
2 to 7. 6. Peanut sprout extract is not used in the 5th pickling step. 6. Between the drying step and the 7th packing step, the fish is immersed in a mixture of 50 to 100 grams of the peanut sprout extract mixed with 1 liter of distilled water. And then immersed for 120 minutes to 130 minutes.

[비교예][Comparative Example]

비교예Comparative Example 1 One

생선 비린내 제거용 조성물을 이용하지 않은 것을 제외하고는 실시예 1과 동일한 방법으로 절임생선을 제조하였다.
The pickled fish was prepared in the same manner as in Example 1 except that the composition for removing fish fry was not used.

비교예Comparative Example 2 2

생선 비린내 제거용 조성물을 이용하지 않은 것을 제외하고는 실시예 5와 동일한 방법으로 절임생선을 제조하였다.
The pickled fish was prepared in the same manner as in Example 5, except that the composition for removing fish fry was not used.

비교예Comparative Example 3 3

1. 식초와 레몬즙을 이용한 생선 비린내 제거용 조성물의 준비1. Preparation of Composition for Removing Fish Beef by Using Vinegar and Lemon Juice

식초와 레몬을 시중에서 구입하여 준비하였다. 식초 1ℓ와 증류수 1ℓ를 혼합한 다음 레몬 2개의 즙을 내어 혼합하여 혼합액을 제조하였다.
Vinegar and lemon were purchased from the market and prepared. 1 liter of vinegar and 1 liter of distilled water were mixed and then juice of two lemons was mixed and mixed to prepare a mixed solution.

2~7. 땅콩새싹을 이용한 생선 비린내 제거용 조성물 대신 상기 식초와 레몬즙을 이용한 생선 비린내 제거용 조성물을 증류수와 혼합하지 않고 이용하는 것을 제외하고는 실시예 3과 동일한 방법으로 절임생선을 제조하였다.
2 to 7. A pickled fish was prepared in the same manner as in Example 3, except that the composition for removing fish flesh using the vinegar and lemon juice instead of the composition for removing fish flesh using the peanut sprout was used without mixing with distilled water.

비교예Comparative Example 4 4

1~7. 땅콩새싹을 이용한 생선 비린내 제거용 조성물 대신 우유를 증류수와 혼합하지 않은 상태로 이용하는 것을 제외하고는 실시예 3과 동일한 방법으로 절임생선을 제조하였다.
1-7. The pickled fish was prepared in the same manner as in Example 3, except that the milk was not mixed with distilled water instead of the composition for removing fish fry using peanut sprouts.

비교예Comparative Example 5 5

1. 식초와 레몬즙을 이용한 생선 비린내 제거용 조성물의 준비1. Preparation of Composition for Removing Fish Beef by Using Vinegar and Lemon Juice

비교예 3과 동일한 방법으로 생선 비린내 제거용 조성물을 제조하였다.
A composition for removing fish caustic was prepared in the same manner as in Comparative Example 3.

2~7. 땅콩새싹을 이용한 생선 비린내 제거용 조성물 대신 상기 식초와 레몬즙을 이용한 생선 비린내 제거용 조성물을 증류수와 혼합하지 않고 이용하는 것을 제외하고는 실시예 6과 동일한 방법으로 절임생선을 제조하였다.
2 to 7. A pickled fish was prepared in the same manner as in Example 6, except that the composition for removing fish flesh using the vinegar and lemon juice instead of the composition for removing fish flesh using peanut sprouts was used without mixing with distilled water.

비교예Comparative Example 6 6

1~7. 땅콩새싹을 이용한 생선 비린내 제거용 조성물 대신 우유를 증류수와 혼합하지 않은 상태로 이용하는 것을 제외하고는 실시예 6과 동일한 방법으로 절임생선을 제조하였다.
1-7. The pickled fish was prepared in the same manner as in Example 6, except that milk was not mixed with distilled water in place of the composition for removing fish fry using peanut sprouts.

[실험예] [Experimental Example]

실험예Experimental Example 1: 제조된  1: manufactured 절임생선들의Pickled fish 트리메틸아민 함량 비교 Comparison of trimethylamine content

트리메틸아민(Trimethylamine, TMA)은 신선육에는 거의 존재하지 않으나, 사후 세균의 환원작용에 의해 트리메틸아민이 환원되어 생성되는 것으로, 그 증가율이 암모니아보다 커서 선도판정의 좋은 지표가 되고 있다.Trimethylamine (TMA) is rarely present in fresh meat, but it is produced by reduction of trimethylamine due to the reducing action of post-bacterium, and its rate of increase is larger than ammonia, which is a good indicator of the determination of the lead.

일반적으로 초기부패의 한계치는 어종에 따라 차이가 많지만, TMA 함량이 3 내지 4mg/100g을 넘어서면 초기부패라고 판정한다.In general, the initial value of corruption varies widely depending on the species, but if the TMA content exceeds 3 to 4 mg / 100 g, it is judged to be the initial corruption.

트리메틸아민(TMA) 측정을 위해, 절임생선 시료 10g을 균질기에 넣고 5% TCA 용액 80㎖를 가하여 1분간 균질화한 후 여과(Whatman No.1)한 여액을 검액으로 하였다.For measurement of trimethylamine (TMA), 10 g of pickled fish samples were placed in a homogenizer, 80 ml of 5% TCA solution was added, homogenized for 1 minute, and filtrated with Whatman No. 1.

Conway unit 내실에 1% H3BO3 용액 1㎖를 넣은 후 Conway unit의 뚜껑을 파라핀과 고정핀으로 밀폐 및 고정한 후 검액과 외실의 첨가 시약을 잘 혼합되게 하였다.Conway unit 1 ml of 1% H 3 BO 3 solution was added to the inner chamber of the Conway unit. The lid of the Conway unit was sealed with paraffin and fixing pin, and then mixed with the reagent of the sample solution and the outer chamber.

37℃의 Incubator에서 120분간 방치하여 내실의 용액이 녹변하면 0.02N HCl용액으로 적정하였고, 그 결과를 하기 표 1에 나타내었다.
The solution was allowed to stand in an incubator at 37 ° C. for 120 minutes. When the solution in the inner chamber was green, the solution was titrated with a 0.02 N HCl solution. The results are shown in Table 1 below.

구분division 트리메틸아민(mg%)Trimethylamine (mg%) 수분함량(%)Water content (%) 실시예 1Example 1 0.450.45 14.514.5 실시예 3Example 3 0.210.21 14.714.7 실시예 4Example 4 0.520.52 14.414.4 실시예 5Example 5 0.550.55 14.114.1 실시예 6Example 6 0.630.63 14.214.2 비교예 1Comparative Example 1 1.911.91 12.712.7 비교예 2Comparative Example 2 1.971.97 12.212.2 비교예 5Comparative Example 5 1.041.04 12.912.9 비교예 6Comparative Example 6 1.121.12 13.113.1

표 1에 따르면, 본 발명의 실시예에 의한 절임생선이 비교예에 의한 절임생선에 비해 트리메틸함량이 현저히 낮은 것을 확인할 수 있었다.
According to Table 1, it can be seen that the trimethyl content of pickled fish according to the embodiment of the present invention is significantly lower than that of the pickled fish according to the comparative example.

실험예Experimental Example 2: 생선비린내 제거효과 비교실험 결과 2: Comparison of the effect of removing fish smell

상기 실시예 및 비교예에 의한 절임생선을 준비하고, 이에 대한 관능평가를 실시하였다.Pickled fish according to the above examples and comparative examples were prepared and sensory evaluation was carried out thereon.

이를 위하여 30명의 관능검사요원을 선발하여 구성하였고, 9점 척도법(9=대단히 좋아한다; 8=좋아한다; 7=좋은 편이다; 6=약간 좋다; 5=좋지도 싫지도 않다; 4=약간 싫다; 3=싫은 편이다; 2=싫어한다; 1=대단히 싫어한다)에 준하여 기호도 검사를 실시하였으며, 이때 통계처리는 SPSS 12.0 통계 프로그램을 사용하고 다중범위 검정(DMR-test; Duncan multiple range test)으로 유의수준 p<0.05에서 유의성을 검증하였다. For this purpose, 30 sensory test agents were selected, 9 point scale method (9 = very liked, 8 = liked, 7 = good, 6 = slightly good, 5 = We used the SPSS 12.0 statistical program and used the Duncan multiple range test (DMR-test) to test the likelihood of the likelihood. ), The significance level was verified at the significance level p <0.05.

상기의 평가 결과를 하기 표 2에 나타내었다.
The above evaluation results are shown in Table 2 below.

구분division 비린내Fishy 육질상태Flesh condition 색깔Color 전체적 기호도Overall likelihood 실시예 1Example 1 8.78.7 8.88.8 8.68.6 8.78.7 실시예 2Example 2 8.38.3 8.48.4 8.28.2 8.38.3 실시예 3Example 3 8.98.9 8.98.9 8.88.8 8.98.9 실시예 4Example 4 8.58.5 8.48.4 8.68.6 8.58.5 실시예 5Example 5 8.28.2 8.28.2 8.18.1 8.28.2 실시예 6Example 6 7.97.9 7.77.7 7.87.8 7.87.8 비교예 1Comparative Example 1 7.37.3 7.27.2 7.57.5 7.37.3 비교예 2Comparative Example 2 7.07.0 7.27.2 7.17.1 7.17.1 비교예 3Comparative Example 3 7.77.7 7.87.8 7.77.7 7.77.7 비교예 4Comparative Example 4 7.57.5 7.47.4 7.37.3 7.47.4 비교예 5Comparative Example 5 7.47.4 7.57.5 7.57.5 7.57.5 비교예 6Comparative Example 6 7.37.3 7.27.2 7.27.2 7.27.2

표 2에 따르면, 본 발명의 실시예에 따른 절임생선은 비교예에 의한 절임생선에 비해 상대적으로 비린내가 없고, 육질상태도 매우 좋았으며, 색깔도 선명하여 기호도가 아주 좋았음을 알 수 있었다.
According to Table 2, the pickled fish according to the example of the present invention had relatively no fishy smell, relatively good meat quality, and clear color as well as favorable taste, compared with the pickled fish according to the comparative example.

실험예Experimental Example 3: 생선의 장기저장시 비린내 제거효과 비교 실험 결과 3: Comparison of the effect of removing fish during long-term storage of fish

상기 실시예 및 비교예에 의한 각각의 절임생선을 1개월 동안 냉동저장한 후 해동하여 준비하고, 이에 대한 관능평가를 실험예 2와 같이 실시하였다.Each of the pickled fish according to the Examples and Comparative Examples was stored frozen for one month and thawed, and the sensory evaluation was conducted as in Experimental Example 2.

상기의 평가 결과를 하기 표 3에 나타내었다.
The evaluation results are shown in Table 3 below.

구분division 비린내Fishy 육질상태Flesh condition 색깔Color 전체적 기호도Overall likelihood 실시예 1Example 1 8.68.6 8.78.7 8.58.5 8.68.6 실시예 2Example 2 8.28.2 8.28.2 8.18.1 8.28.2 실시예 3Example 3 8.78.7 8.88.8 8.78.7 8.78.7 실시예 4Example 4 8.38.3 8.28.2 8.48.4 8.38.3 실시예 5Example 5 8.18.1 8.28.2 8.08.0 8.18.1 실시예 6Example 6 7.77.7 7.77.7 7.87.8 7.77.7 비교예 1Comparative Example 1 6.36.3 6.26.2 6.56.5 6.36.3 비교예 2Comparative Example 2 6.06.0 6.26.2 6.16.1 6.16.1 비교예 3Comparative Example 3 6.76.7 6.86.8 6.76.7 6.76.7 비교예 4Comparative Example 4 6.56.5 6.46.4 6.36.3 6.46.4 비교예 5Comparative Example 5 6.26.2 6.36.3 6.36.3 6.36.3 비교예 6Comparative Example 6 6.06.0 6.16.1 6.06.0 6.06.0

상기 표 3에 나타낸 바와 같이, 본 발명의 실시예에 의한 생선을 1개월 동안 냉동 저장 후 해동한 절임생선은 비교예에 의한 생선과 달리 비린내가 여전히 없었고, 육질상태도 비교적 좋았으며 색깔도 선명하여 기호도가 좋았음을 알 수 있었다.
As shown in Table 3, unlike the fish according to the comparative example, the fish prepared by freezing and thawing the fish according to the example of the present invention for one month was not fishy, had a good meat quality, and had a clear color It was found that the preference degree was good.

상기에서 본 발명의 바람직한 실시예에 대하여 설명하였지만, 본 발명은 이에 한정되는 것은 아니고, 본 발명의 기술 사상 범위 내에서 여러 가지로 변형하여 실시하는 것이 가능하며, 이 또한 첨부된 특허 청구 범위에 속하는 것은 당연하다.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. It is natural.

Claims (6)

(1) 땅콩새싹 분말; (2) 땅콩새싹 추출물; 및 (3) 땅콩새싹을 추출하고 남은 잔사의 분쇄물;로 이루어진 군에서 선택되는 1종 이상을 유효성분으로 포함하는 땅콩새싹을 이용한 생선 비린내 제거용 조성물.
(1) peanut sprout powder; (2) peanut sprout extract; And (3) a groundnut residue obtained by extracting a peanut sprout. The composition for removing fish foul by using a peanut sprout comprising at least one selected from the group consisting of:
제1항에 있어서,
(1)의 땅콩새싹 분말은 땅콩새싹을 증숙한 후 건조 및 분쇄한 것인 땅콩새싹을 이용한 생선 비린내 제거용 조성물.
The method according to claim 1,
(1) is a composition for removal of fish flesh using a peanut bud which is dried and pulverized after the peanut sprout is matured.
제1항에 있어서,
(2)의 땅콩새싹 추출물은 땅콩새싹 분말을 물 100 중량부 대비 5 ~ 15 중량부로 혼합한 후 100 ~ 140℃에서 6 ~ 10 시간 동안 추출한 것인 땅콩새싹을 이용한 생선 비린내 제거용 조성물.
The method according to claim 1,
Wherein the peanut sprout extract of (2) is prepared by mixing 5 to 15 parts by weight of peanut sprout powder with respect to 100 parts by weight of water, followed by extraction at 100 to 140 ° C for 6 to 10 hours.
제1항에 있어서,
(2)의 땅콩새싹 추출물은 땅콩새싹 분말을 탄소수 1~4의 저급 알코올 100 중량부 대비 5 ~ 20 중량부로 혼합하고 추출한 것인 땅콩새싹을 이용한 생선 비린내 제거용 조성물.
The method according to claim 1,
Wherein the peanut sprout extract of (2) is prepared by mixing 5 to 20 parts by weight of peanut sprout powder with 100 parts by weight of a lower alcohol having 1 to 4 carbon atoms and extracting the sprout.
제1항에 있어서,
(2)의 땅콩새싹 추출물은 물과 탄소수 1~4의 저급 알코올이 80 ~ 20 : 60 ~ 40의 부피비로 혼합된 혼합용매에 땅콩새싹 분말을 넣은 후, 40 ~ 60℃에서 30분 ~ 1시간 동안 추출한 것인 땅콩새싹을 이용한 생선 비린내 제거용 조성물.
The method according to claim 1,
(2) peanut sprout extract is prepared by adding peanut sprout powder to a mixed solvent of water and a lower alcohol having 1 to 4 carbon atoms in a volume ratio of 80 to 20: 60 to 40, adding the peanut sprout powder at 40 to 60 ° C for 30 minutes to 1 hour A composition for removal of fish fry using a peanut sprout.
제4항 또는 제5항에 있어서,
탄소수 1~4의 저급 알코올은 에탄올, 메탄올, 아세톤 또는 이들의 혼합용매인 것을 특징으로 하는 땅콩새싹을 이용한 생선 비린내 제거용 조성물.



The method according to claim 4 or 5,
Wherein the lower alcohol having 1 to 4 carbon atoms is ethanol, methanol, acetone or a mixed solvent thereof.



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KR100728898B1 (en) 2005-04-07 2007-06-14 김희재 Method for removing of fish smell
KR20090078203A (en) * 2008-01-14 2009-07-17 신영택 Peanut sprout extract, and food, cosmetic and medicinal composition containing it
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* Cited by examiner, † Cited by third party
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KR102277942B1 (en) * 2021-01-22 2021-07-15 이재현 Manufacturing method of steamed flounder

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