KR20200047315A - Method for preparing grilled fish and grilled fish prepared thereby - Google Patents

Abstract

The present invention relates to a method for preparing fish for grilling, fish for grilling prepared by the preparation method, and a fish recipe using the fish for grilling. Specifically, the method for preparing fish for grilling may comprise a fish pretreatment step of preparing pretreated fish by comprising a fish washing process of removing scales and internal organs of fish and washing the fish, and a fermentation liquid immersion process of immersing the washed fish in a rice embryo bud fermentation liquid prepared by using lactobacillus; a fish grilling step of grilling the pretreated fish with overheated steam; and a step of freezing the fish grilled using the overheated steam. According to the present invention, fishy smell and fine dust generation can be minimized.

Description

Method for manufacturing fish for roasting and fish for roasting prepared by the above manufacturing method {METHOD FOR PREPARING GRILLED FISH AND GRILLED FISH PREPARED THEREBY}

The present invention relates to a method for manufacturing a fish for roasting and a fish for roasting prepared by the method.

In general, fish are cooked in a variety of cooking methods according to the type, and a method of grilling, stewing, or frying is mainly used as a typical cooking method.

Among these cooking methods, in order to bake fish, heat is applied to a cooker such as a grill, a frying pan, or a grilling plate, and the fish is cooked by heating.

In the case of grilling fish by such a cooking method, fish may be burned because the fish is directly or indirectly contacted with a heat source, and in order to prevent this, the fish must be turned over from time to time.

In particular, when roasting fish, there is a problem in that a large amount of formaldehyde and volatile organic substances, which are designated as harmful particulates and carcinogens, are combined with cooking oil and the oil of the fish itself.

Therefore, there is a need for a study on a recipe that can be easily cooked, which does not smell fish, such as mackerel, samchi, brownfish, saury, and conger eel, which Koreans enjoy.

1020130156168A 1020120083707A 1020100045517A 10-0893320B

In order to solve the above problems, the present inventors prepare fish for roasting, which is a processing method capable of maintaining the advantages of roasting fish by roasting, while replacing the roasting method having the most excellent texture but one of the most well-known fish recipes. The aim is to develop a method and provide it.

In addition, an object of the present invention is to provide a fish for roasting prepared by the method for preparing a fish for roasting.

In addition, it is an object to provide a fish recipe using the fish for roasting.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned may be clearly understood by a person having ordinary knowledge in the art from the description of the present invention. .

In order to achieve the above object, the present invention provides, in one aspect, a method for preparing fish for roasting.

More specifically, the method for preparing fish for roasting includes pre-fishing; Baking the pre-treated fish; And a freezing step.

In addition, the present invention to achieve the above object in another aspect, provides a fish for roasting prepared by the method for preparing a fish for roasting.

In addition, the present invention provides a fish recipe using the grilled fish in order to achieve the above object in another aspect.

In the present specification, superheated steam (Superheated steam) refers to water vapor of 100 to 400 ° C that is generated when saturated steam is heated to 100 ° C or higher, and hot steam is uniformly sprayed on the food surface and cooked in a shorter time. It is possible, and it is a heating method that minimizes nutrient loss and maintains the maximum taste, aroma, color, and texture of food ingredients.

In the present specification, an electromagnetic freezer (Electromagnetic freezer) refers to a freezer with a hybrid freezing technology that applies an electromagnetic field during rapid freezing, and is effective in maintaining a texture by reducing the amount of drips by preventing destruction of the cell membrane of food.

In this specification, rice is the main energy source in our diet, containing 78% of carbohydrates, mainly starch, and protein, fat, and a small group of vitamin B. Among the nutrients of rice, the main nutrients except carbohydrate and starch contain 95% of nutrients in rice bran, also called rice bran. It is known that rice bran maintains the homeostasis of the human body such as iron, calcium, magnesium, sodium and vitamin E, and tocopherol has an excellent effect on anti-aging, wrinkles and blemishes, freckles, acne, and atopic soothing effects. In addition, the rice eyes are made of vitamin B1, B2, B6, vitamin E, calcium, iron, phosphorus, plant fiber nutrients, gamma amino acids called gaba, and unsaturated fatty acids such as linoleic acid and oleic acid. It is reported that there is

The rice bran is a by-product produced in the process of refining rice, consisting of rice bran and rice bud (embryo bud of rice), and contains a large amount of beneficial ingredients for the human body. The rice eyes are components for the embryo of rice, and are rich in nutrients such as vitamins, minerals, octacocinol, and linolenic acid.

In the present specification, fermentation generally refers to a phenomenon in which an organic substance is decomposed and changed by the action of a microorganism to generate a useful substance for humans, and the microorganism itself does not cut a tight chemical bond of such an organic substance, but the microorganism grows and becomes external. It is characterized by enzymes that secrete it into the body. Representative fermenting microorganisms include lactic acid bacteria, archaea, yeast, yeast, mold, and acetic acid bacteria.

The inventors of the present invention have a lot of fishy smell when cooking, which is a typical recipe such as Samchi, Mackerel, Garlic, Saury, Conger, etc., which are Koreans' favorite fish. By researching a method that can be easily cooked, roasted fish manufactured using superheated steaming technology and electromagnetic freezing technology does not generate fishy smell when cooking using a microwave oven placed in most homes, and taste and texture It was confirmed that it was possible to make grilled fish. In addition, while studying additional pre-treatment processes in terms of the control of fishy smell, for the process of roasting the fish, certain lactic acid bacteria, namely, Lactobaillus sp.SH -1, KACC 92067P) immersed the washed samchi in a fermented rice-eye suspension for 30 minutes to produce other lactic acid bacteria. To see that it reduces the smell and improve the preference degree as compared to the immersed yonghan ssalnun suspension, the present invention has been completed based on this.

The present invention relates to a method for preparing fish for roasting that does not generate fishy smell.

Specifically, the method for preparing fish for roasting includes a fish pre-treatment step; Baking the pre-treated fish; And a freezing step.

More specifically, the method for preparing fish for roasting includes a process of removing fish vinyl and intestines, washing the fish, and immersing the washed fish in a fermented broth prepared by using lactic acid bacteria to immerse the fermented broth to prepare pretreated fish. Fish pre-treatment step comprising; Grilling the pre-processed fish using superheated steam; And freezing the frozen fish using the superheated steam using an electromagnetic freezer.

Specifically, the method for preparing a fish for roasting of the present invention removes fish vinyl and intestines, washes the fish, and pre-treats the washed fish by immersing it in rice fermentation broth prepared using Lactobaillus sp. Fish pre-processing step including a process of immersing the fermentation broth to prepare fish; Baking the pre-processed fish for 5 minutes to 7 minutes in superheated steam at 370 ° C to 390 ° C for 5 minutes to 7 minutes by using a superheated steam roaster at a heater temperature of 310 ° C to 330 ° C; And a freezing step of freezing the fish baked using the superheated steam at -30 ° C to -40 ° C for 30 minutes to 1 hour 30 minutes using an electromagnetic freezer.

Said fish may preferably be trident.

The swallow can be preferably a swallow pellet. The pellet may be manufactured by a pellet maker for fish pellet production. The pellets produced by the pellet maker for producing fish pellets may be prepared by removing the head, scales and guts of the mackerel, and then cutting them into 2 or 3 minutes with the pellet maker for producing fish pellets. When the pellet is prepared for 2 minutes, it is cut in parallel to the bone based on the bone, so that one side is attached to the bone, and the other side can be prepared in a separated form. When the pellet is prepared for 3 minutes, it can be prepared by cutting the bone parallel to the bone based on the bone, and the fish meat separated from the bone and the bone.

For example, the trident pellet may be boneless, and the fish pellet may have a length of 30 cm to 50 cm, preferably 35 cm to 45 cm, more preferably 37 cm to 41 cm, and width. Silver may be 5 cm to 9 cm, preferably 6 cm to 8 cm, more preferably 6.5 cm to 7.2 cm, weight 150 g to 250 g, preferably 175 g to 225 g, more preferably It may be from 190 g to 210 g.

The fish baking step may be performed by baking for 5 minutes and 50 seconds in superheated steam at 380 ° C, using a superheated steam roaster at a heater temperature of 320 ° C.

The freezing step may be performed by freezing the fish baked using the superheated steam at -35 ° C for 1 hour using an electromagnetic freezer.

The fermentation broth immersion process was inoculated with Lactobaillus sp. SH-1 (KACC 92067P) in Lactobacillus to the rice- eye suspension prepared by adding the rice- eye to the washed fish and fermented 30 It can be performed by immersing for a minute to prepare a pretreated fish.

The fish may be preferably a mackerel, mackerel, brownfish, saury or conger eel, more preferably a mackerel.

The fish pre-treatment step may include a fish washing process and a fermentation broth immersion process.

The fish washing process may be performed by removing fish vinyl and internal organs, and washing, and the washing process may be performed in running water.

The immersion of the fermentation broth may be performed by immersing the washed fish in rice fermentation broth prepared using Lactobaillus sp. Lactic acid bacteria to prepare pre-treated fish.

The fermentation broth may be prepared by inoculating lactic acid bacteria in a fermentation suspension. As shown in FIG. 1, the rice eye means an embryo of rice, and is part of rice bran generated in the process of rice cultivation together with rice bran.

The rice-eye suspension is prepared by putting the rice-eye in a water content of 1: 9 (rice-eye: water) to 3: 7 (rice-eye: water), preferably 2: 8 (rice-eye: water), and rotting well, The rice-eye suspension has a rice-eye content of 10% (w / w) to 30% (w / w), preferably 20% (w / w).

The rice bran fermentation broth is Lactobaillus sp. Strain, preferably Lactobaillus sp. Strain or Lactobacillus plantarium strain, more preferably Lactobaillus SH-1 ( Lactobaillus) sp. SH-1, KACC 92067P ) or Lactobacillus Planta volume (Lactobacillus plantarum, KCCM 11322), and most preferably Lactobacillus in SH-1 (Lactobaillus sp. SH -1, KACC 92067P) a was inoculated and fermented produced can do.

The fermentation is performed by adding Lactobaillus sp. Strain to the rice- eye suspension and preferably fermenting for 12 hours to 96 hours, preferably 24 hours to 72 hours, more preferably 48 hours under anaerobic conditions. It can be done in a way.

In this aspect, the fermentation broth immersion process is a lactobacillus genus SH-1 ( Lactobaillus in Lactobaillus) prepared by adding and mixing the washed fish with water in an amount of 2: 8 (rice eyes: water) based on weight. sp.SH-1, KACC 92067P) and can be performed by preparing the pre-treated fish by immersing it in a fermented rice-eye suspension prepared by fermentation for 48 hours for 30 minutes.

In the step of baking the fish, the pre-treated fish can be baked with superheated steam using a superheated steam roaster.

If the fish is a mackerel, mackerel, saury or saury, heater temperature 310 ℃ to 330 ℃, preferably using a superheated steam roaster of 320 ℃, 370 ℃ to 390 ℃, preferably in superheated steam of 380 ℃ 5 It may be carried out by baking for 5 minutes to 50 minutes.

In addition, when the fish is a conger eel, using a superheated steam roaster at a heater temperature of 310 ° C to 330 ° C, preferably 320 ° C, for 1 minute to 3 minutes in a superheated steam of 370 ° C to 390 ° C, preferably 380 ° C. , Preferably it can be carried out by baking for 2 minutes.

The freezing step is a method of freezing fish baked using the superheated steam at -30 ° C to -40 ° C, preferably -35 ° C for 30 minutes to 1 hour 30 minutes, preferably 1 hour using an electromagnetic freezer. Can be done with

In addition, the present invention relates to a fish for roasting prepared by the method for preparing a fish for roasting.

In addition, the present invention relates to a fish recipe using the fish for roasting.

Specifically, the fish cooking method using the fish for roasting may be performed by heating the fish for roasting for 1 minute to 2 minutes, preferably 1 minute and 30 seconds using a microwave oven.

The present invention is a recipe for fish that is one of the most favorite ingredients of the Korean people, while minimizing the occurrence of fishy and fine dust, which is a problem with the conventional frying pan method, and is superior to fish cooked in a general grilling method with a simple recipe. Providing grilled fish with a texture, it is possible to induce the consumption of fish at a time when the single-person household has an increasing population distribution, contributing to the improvement of fishery income and the development of related industries. It is a high technology.

1 is a diagram illustrating the nutritional distribution of rice and rice eyes.
Figure 2 is a graph showing the results of measuring the odor intensity of the fish and the control cooked fish for roasting of the present invention according to an embodiment of the present invention.
Figure 3 is a graph showing the overall preference according to the strain used in the pretreatment process in the method for preparing a fish for roasting according to an embodiment of the present invention, the horizontal axis of the graph represents the type of strain used in the pretreatment process , The vertical axis of the graph represents the average value of the overall palatability measurement results, control A represents control 1 using purified water instead of fermented rice, and control B represents control 2 using fermented suspension instead of fermented rice.
4 is a graph showing the intensity of fishy smell according to the strain used in the pre-treatment process in the method for preparing fish for roasting according to an embodiment of the present invention, the horizontal axis of the graph measures the intensity of fishy (Odor) The average value of one result is shown, and the vertical axis of the graph represents the type of strain used in the pre-treatment process, control A represents control 1 using purified water instead of fermented rice, and control B controls 2 using rice suspension instead of fermented rice Shows.

Throughout this specification, a number of references are cited and citations are indicated. The disclosure content of the cited documents is incorporated by reference into the present specification as a whole, and the level of the technical field to which the present invention pertains and the content of the present invention are more clearly described.

Manufacturing example

(1) Materials

The fish used in the experiment (mackerel, samchi, galchi, saury, conger eel) was purchased from a marine products distribution company in Busan (Evada Fisheries, Korea), and then the head, vinyl and intestines were removed, washed in running water, and then fished. It was prepared by cutting into fillets and washing. The fish pellets were manufactured using a medium-sized automatic pellet machine CHEF-98 (Chamko Cheongha, Korea), a machine for manufacturing fish pellets. As an example, the mackerel is 37.42 ± 2.56 cm in length, 7.76 ± 0.63 cm in width, and a mackerel raw material weighing 355.2 ± 20.91 g. The medium-sized automatic pellet machine CHEF-98 (Chamko Cheongha, Korea) It was cut into three equal parts, and the bone was removed, and it was prepared as a mackerel pellet having a length of 22.02 ± 1.11 cm, a width of 6.76 ± 0.32 cm, and a weight of 131.4 ± 7.27 g. The Samchi raw material has a length of 59.8 ± 3.83 cm, a width of 10.8 ± 1.04 cm, and a weight of 553.4 ± 33.97 g, the Samchi raw material is 3 by using the medium-sized automatic pellet machine CHEF-98 (Chamco Cheongha, Korea). Cut into equal parts, the bone was removed and prepared as a trident pellet having a length of 38.6 ± 1.14 cm, a width of 6.76 ± 0.32 cm and a weight of 201.4 ± 7.67 g.

The pellets of each fish prepared above were stored frozen at -35 ° C until the experiment.

(2) Manufacturing example

The control group was prepared by thawing the frozen fish of 5 kinds at room temperature (15 ° C to 20 ° C) for 30 minutes, and then baking them in a frying pan for 15 minutes to prepare grilled fish.

In the experimental example (SP group), 5 types of fish were thawed for 5 minutes at room temperature (15 ° C to 20 ° C) after 5 types of fish were frozen and stored for preparing grilled fish, and then optimized roasting conditions (mackerel, Samchi, Galchi, Saury: Heater temperature 320 ℃, Steam temperature 380 ℃, Grilling time: 5 minutes 50 seconds / Conger eel: Heater temperature 320 ℃, Steam temperature 380 ℃, Grilling time: 2 minutes) Grilling overheated steam (DFC-560A) After baking using -2R / L, Naomoto Corporation, Japan), freeze at -35 ℃ for 1 hour using an electromagnetic freezer (Proton Freezer, Ryoho Freeze System, Japan), vacuum-packed for -22 ℃ until experiment It was prepared by storing in a freezer (CWSM-1244DF, Woosung, Korea).

In order to confirm the experimental results for the frozen conditions of the fish for roasting stored in the freezer, after roasting according to the roasting conditions, the frozen fish for roasting is thawed at room temperature (15 ° C to 20 ° C) for 15 minutes, and then microwaved (MWO23E2, SK Magic, Republic of Korea) for 1 minute 30 seconds.

All experiments were repeated 5 times, and the results were expressed as average values.

Example 1. Confirmation of the effect of roasting fish overheated steam

The sensory test was performed on 10 well-trained sensory personnel by cutting the sample into 1ｘ1 cm, placing it in a white flat plastic dish, and providing it to the sensory personnel in any order, followed by a 9-point scale. Specifically, the sensory agents were subjected to sensory tests on color, aroma, fishy smell, texture, and overall preference using a 9-point scale (9: very strong or very good, 5: moderate, 1: very weak or very bad). The results of the above are shown in Table 1 below.

division color flavor incense Fishy Organization Mackerel Control 7.45 ± 0.90 7.30 ± 1.06 7.45 ± 0.76 8.05 ± 0.69 6.80 ± 0.79 SP 7.90 ± 0.77 8.10 ± 0.39 7.60 ± 0.88 7.55 ± 0.60 7.60 ± 0.52 Swallowtail Control 7.65 ± 0.47 7.00 ± 0.91 7.05 ± 0.69 8.15 ± 0.67 6.95 ± 0.96 SP 7.60 ± 0.84 8.70 ± 0.48 8.40 ± 0.52 6.80 ± 0.74 7.85 ± 1.03 Garchi Control 7.35 ± 1.00 6.55 ± 1.17 7.90 ± 0.74 8.35 ± 0.47 7.10 ± 0.74 SP 7.85 ± 0.47 7.70 ± 0.91 7.95 ± 1.01 7.00 ± 0.53 7.80 ± 0.63 Pacific saury Control 7.25 ± 0.63 6.80 ± 1.01 6.90 ± 0.70 7.30 ± 0.54 6.25 ± 0.72 SP 8.30 ± 0.42 7.65 ± 0.75 7.70 ± 0.82 6.75 ± 0.63 7.10 ± 0.88 conger Control 7.75 ± 1.03 7.25 ± 0.79 7.80 ± 1.03 7.00 ± 0.67 7.40 ± 0.84 SP 8.15 ± 0.75 8.70 ± 0.67 8.55 ± 0.50 5.90 ± 0.39 8.10 ± 0.74

As shown in Table 1, all showed higher values in color, taste, aroma, and texture in the experimental group than the control group. The fishy smell was lower in the experimental group than in the control group in all five roasted fish, so it was judged that the overheated steam roaster and the electromagnetic freezer had the effect of reducing the fishy smell.

In addition, the odor intensity was measured and the odor intensity was measured by an electronic nose (Odor concentration meter, XP-329, New Electric Co. Ltd., Japan) as a strength (level), and the results are shown in FIG. 2.

As shown in FIG. 2, in all roasted fish, the odor intensity was lower in the experimental group than in the control, and it was determined that the overheated steam roaster and the electromagnetic freezer had an effect of reducing the smell including fishy smell when the fish was baked.

In the above Table 1 and FIG. 2, additional experiments were performed with respect to the trident, which was found to have the best preference and improved fishy reduction effect.

Example 2. Confirmation of optimal superheated steam and refrigeration conditions of Samchi

In Example 1, for the Samchi, which was found to have the best effect of reducing fishy smell and improving palatability due to the freezing method using an overheated steam and an electromagnetic freezer, the superheated steam and the freezing method were changed to check the optimal superheated steam and frozen conditions. Evaluation was performed.

Based on the results of the preliminary investigation, the manufacturing example identified in Example 1, the heater temperature of the superheater was set at 320 ° C, and the superheated steam (steam) temperature was 350 ° C to 400 Baked fish was prepared by baking for 5 minutes to 7 minutes (5 minutes 30 seconds, 5 minutes 50 seconds and 6 minutes 10 seconds) using a temperature condition of ℃, followed by sensory testing in the same manner as in Example 1. The results of the above are shown in Table 2 below.

As shown in Table 2 above, it was confirmed that, in the grilled mackerel, heating for 5 minutes and 50 seconds was excellent in taste and texture, as well as a reduction in fishy smell, thereby improving the overall preference. In particular, it was confirmed that the case where the temperature of the superheated steam was 380 ° C was the most effective than the case where the temperature of the superheated steam was lower or higher than 380 ° C, and thus it was found to have a critical significance.

When the temperature of the superheated steam is too low or the heating time is too low, it is not sufficiently heated and the texture is too soft or the fishy fish has a strong fishy smell or taste, and the temperature of the superheated steam is too high or the heating time is too long. While the texture is deteriorated, such as burnt fish, because it has a burnt taste or insufficient moisture, when heated for 5 minutes and 50 seconds using superheated steam at 380 ° C, it has a sufficiently cooked taste or aroma, or the burnt taste is not overheated. On the other hand, it was confirmed that the baked fish had good moisture and good texture, and the overall taste was the best.

By using a superheated steam roaster with a heater temperature of 320 ° C, which is the roasting condition identified as the optimum condition, fish baked for 5 minutes and 50 seconds in superheated steam at 380 ° C has a product value according to the freezing method, i.e., taste like fishy taste. It was confirmed whether it changed. Specifically, unlike the immediately after grilling fish, which is a problem with the fish for roasting, the freezing method using a conventional freezer (-10 ° C.) and the present invention to confirm whether or not to solve the problem of a strong fishy taste and reduced texture after roasting. After each fish frozen for 30 minutes at room temperature (15 ° C to 20 ° C) by a freezing method using an electromagnetic freezer (-freeze for 1 hour at 35 ° C), using a microwave oven (MWO23E2, SK Magic, Korea) 1 After warming for 30 minutes, sensory evaluation was performed in the same manner as in Example 1. The results of the above execution are shown in Table 3 below.

As shown in Table 3, when the roasted samchi is frozen using a normal freezer, the fishy taste becomes stronger, the preference is lowered, the elasticity is lowered, and the texture is also lowered, whereas the quick cooling is performed using the electromagnetic freezer of the present invention. The overall taste, flavor and texture were improved, and the overall taste was improved by suppressing the increase in fishy smell to the extent that the difference between the fishy taste and the original roast was not significant.

Example 3. Identification of optimum pretreatment conditions

Based on the results of confirming the roasting conditions and the freezing conditions optimized for roasting the trident through the above Examples 1 and 2, as a result of confirming the pretreatment conditions that can reduce the fishy smell and improve the palatability of the trident roast, the roast It was confirmed that when fermented rice nun fermented using lactic acid bacteria, i.e., rice nun suspension prepared by adding rice nun to water, inoculated with lactic acid bacteria and immersed in fermented rice nun fermentation broth, effectively reduces fishy smell. Based on these results, an experiment was conducted on several lactic acid bacteria that were separated and identified by Silla University itself, and an experiment was conducted to select lactic acid bacteria for preparing optimal rice-eye fermentation broth for reducing the smell of grilled mackerel.

First, the fermented rice bran was prepared in the following way.

For the rice eyes, rice eyes obtained in the process of polishing domestic brown rice with white rice were used, and purified water was used. After the separated rice eyes were put in water at a content of 2: 8 (rice eyes: water) based on weight, lactic acid bacteria of Table 4 below were added to 20% (w / w) rice eyes suspension, which decayed well. The lactic acid bacteria were added by adding the culture medium cultured in the medium and culture conditions shown in Table 4 to the rice-eye suspension at a content of 1% (v / v). The rice bran fermentation broth was prepared by fermenting the rice bran suspension added with the lactic acid bacteria culture solution at a temperature of 37 ° C. for 24 hours, followed by filtration using a filter paper (Whatman No. 2, USA).

The lactic acid bacteria culture solution was inoculated into MRS liquid medium (Difco, USA) of each lactic acid bacteria of Table 4, directly separated and identified by researchers at Silla University, and cultured with shaking at 30 ° C. for 24 hours, under conditions of 9,950 Х g. After centrifuging for 15 minutes, the cells were collected, washed twice in sterile water, and the pellet mass was again dissolved in sterile water to treat the initial number of bacteria to be an average of 7.5Х10 ⁸ CFU / mL, and then serum bottle (Wheaton, added with MRS broth) USA) was prepared by inoculating each strain and incubating for 2 days before anaerobic conditions.

No Strain Nome badge Culture temperature Deposit number One LAB1 / Lactobaillus sp . SH-1 MRS 37 ℃ KACC 92067P 2 LAB2 / Lactobacillus brevis MRS 37 ℃ KCTC 11377BP 3 LAB3 / Lactobacillus plantarum MRS 37 ℃ KCCM 11322P 4 LAB4 / Lactobacillus mesenteroides MRS 37 ℃ - 5 LAB5 / Lactobacillus parabuchneri MRS 37 ℃ -

In order to confirm the effect of improving the palatability according to the lactic acid bacteria of Table 4, using the lactic acid bacteria of Table 4, immersed in the fermentation broth of rice prepared by the above method at room temperature for 10 minutes to 30 minutes, and then rinsed off. And baked using superheated steam roasting (DFC-560A-2R / L, Naomoto Corporation, Japan) under optimized roasting conditions (heater temperature 320 ° C, steam temperature 380 ° C, roasting time: 5 minutes 50 seconds), and then electromagnetic It was prepared by freezing at -35 ° C for 1 hour using a freezer (Proton Freezer, Ryoho Freeze System, Japan). In the case of control 1 (control A), it was prepared by immersing in purified water for 30 minutes in place of the fermented rice bran and then removing water and roasting and freezing in the same way, and in the case of control 2 (control B), instead of the fermented rice bran It was prepared by immersing it in a suspension of rice eyes that had not been subjected to a fermentation process for 30 minutes, removing water, and roasting and freezing in the same manner.

Fig. 3 and Fig. 4 show the results of the evaluation of the preference for roasted fish and the odor intensity for fishy fish, which were pre-processed with the fermented broth of rice using the five lactic acid bacteria, by the methods of Examples 1 and 2 above. Did.

As shown in FIGS. 3 and 4, the degree of improvement in palatability was determined differently depending on the type of lactic acid bacteria, and pretreatment with rice-fermented fermentation broth prepared by inoculating SH-1 ( Lactobaillus sp. SH-1, KACC 92067P) in the genus Lactobacillus. The best effect was found in one case.

Specifically, as shown in Figure 3, Lactobacillus genus SH-1 ( Lactobaillus sp. SH-1, KACC 92067P, LBA1) and Lactobacillus plantarum ( Lactobacillus plantarum , KCCM 11322, LBA3) fermented rice-eye fermentation broth In the case of treatment with 8.86 and 8.62, respectively, control 1 (8.49) immersed in purified water, as well as control 2 (8.57) immersed in rice-eye suspension, showed superior effects, whereas treatment with other lactic acid bacteria strains (LBA2, LBA4 and LBA5) There was found to be lower than the control group.

In addition, as shown in FIG. 4, in the case of the control 1 (8.49) immersed in purified water, the odor intensity was measured as 262.2, which was confirmed to be the worst, and in the case of the control 2 immersed in the rice-eye suspension, the odor intensity was 168.6. It was confirmed that the fishy smell was reduced through the immersion process. On the other hand, in the case of LBA4 (241.4) and LBA5 (253.0), it was confirmed that the odor was stronger than that of Control 2, whereas in the case of LBA1 (109.2), which has the best overall preference, the odor intensity was confirmed to be about 40% compared to Control 1 and was fishy. The reduction effect was found to be very excellent, and LBA2 (120.2), as well as the overall preference of LBA3 (145.6), which was less than control 2, was found to have a weaker smell than control 2.

From the above results, in order to control the fishy smell, it was confirmed that it is desirable to immerse in the rice-eye suspension or the rice-fermented fermentation broth, simply by going through the immersion process before baking the frozen fish, and improving the fishy suspension effect and preference In order to effectively improve the effect, certain types of lactic acid bacteria must be used, and the effect may be reduced depending on the type of lactic acid bacteria. For the improvement of the effect, lactic acid bacteria belonging to the genus Lactobacillus or Lactobacillus plantarium are preferable, and lactose It has been found that it is most preferable to use the fermented rice-eye fermentation broth fermented with Bacillus genus SH-1 ( Lactobaillus sp. SH-1, KACC 92067P, LBA1).

Claims (7)

It includes a fish washing process for removing and washing fish vinyl and intestines, and a fermentation solution immersion process for immersing the washed fish in rice fermentation broth prepared using Lactobaillus sp. Fish pretreatment step; Baking the pre-processed fish for 5 minutes to 7 minutes in superheated steam at 370 ° C to 390 ° C for 5 minutes to 7 minutes by using a superheated steam roaster at a heater temperature of 310 ° C to 330 ° C; And a freezing step of freezing the fish baked using the superheated steam at -30 ° C to -40 ° C for 30 minutes to 1 hour 30 minutes using an electromagnetic freezer.
Method for preparing fish for roasting, including. According to claim 1,
The fish is characterized in that Samchi
How to make fish for roasting. According to claim 2,
The step of baking the fish is characterized in that it is performed by baking for 5 minutes and 50 seconds in superheated steam at 380 ° C using a superheated steam roaster at a heater temperature of 320 ° C.
How to make fish for roasting. According to claim 1,
The freezing step is characterized in that the fish baked using the superheated steam is performed by freezing using an electromagnetic freezer at -35 ° C for 1 hour.
How to make fish for roasting. According to claim 1,
The fermentation broth immersion process was inoculated with Lactobaillus sp. SH-1 (KACC 92067P) in Lactobacillus to the rice- eye suspension prepared by adding the rice- eye to the washed fish and fermented 30 Characterized in that it is carried out by a method of preparing a pre-treated fish by immersion for minutes
How to make fish for roasting. A fish for roasting prepared by the method for preparing a fish for roasting according to claim 1. A fish recipe for cooking fish by heating for 1 to 2 minutes using a microwave using the fish for roasting according to claim 6.

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