KR20220054090A - Method for drying pond smelt and Animal food composition or feed additive with pond smelt prepared therefrom - Google Patents

Abstract

The present invention relates to a method for drying pond smelt and an animal food composition or a feed additive including pond smelt prepared thereby. According to the present invention, pond smelt is pretreated to reduce fishy smell of the pond smelt, impart an antiseptic effect, and provide the pond smelt with improved color.

Description

Method for drying smelt and food composition or feed additive for animals containing smelt prepared therefrom

The present invention relates to a food composition or feed additive for animals comprising dried smelt.

Pond smelt is a fish of the sea smelt family, and is also called freshwater anchovy, whitebait, and pike. It is distributed in dams and reservoirs in Korea, and also appears in China, Japan, Russia, and Alaska. The scientific name of the smelt is Hypomesus nipponensis or Hypomesus olidus , but it is not clearly classified.

Smelt inhabits deep in the reservoir in the summer, and moves to a shallow creek during the spawning season, where smelt fishing takes place. The body of the smelt is long and slender, and it is flat on the side. The color of the body is usually light white, which can be seen inside. About 50 black vesicles are concentrated on the mandibular ventral surface of the smelt.

Smelt is known to contain selenium, an antioxidant, and has the effect of preventing aging and strengthening immunity. In addition, it contains a large amount of protein and essential amino acids, and it is known that it is nutritionally excellent because it contains a small amount of selenium.

Republic of Korea Patent No. 10-2133805 (2020.07.08.) describes a fish snack composition for pet health management. Republic of Korea Patent No. 10-1299740 (2013.08.19.) describes a method for producing hot smelt with green tea added.

The quality of the smelt may differ depending on the drying method, and the present invention is to further improve the quality of the smelt by performing pre-treatment before drying the smelt.

In addition, the present invention was intended to improve the color of the smelt by deriving an optimal drying method for the smelt, and to manufacture a smelt that can be stored for a long time.

The present invention comprises the steps of preparing a mixture by adding lemon, omija and gomchwi to purified water, and immersing the smelt in the mixture (a); After taking out the smelt from the mixture, drying in hot air for 12 to 20 hours at 28 ~ 38 ℃, followed by natural drying for 4 ~ 8 hours to dry the first step (b); Step (c) of drying the smelt in hot air for 7-11 hours at 34-44° C., followed by natural drying for 2-6 hours, followed by secondary drying (c); Step (d) of drying the smelt in hot air at 49-59° C. for 4-8 hours, then naturally drying it for 1-5 hours and drying the tertiary (d); and drying the smelt in hot air at 59 to 69° C. for 2 to 4 hours, followed by natural drying for 4 to 8 hours, followed by a fourth drying step (e); It provides a method of drying smelt, comprising:

In the present invention, the mixture of step (a) is preferably a mixture of 0.1 to 0.3 parts by weight of lemon, 5 to 7 parts by weight of omija, and 1 to 3 parts by weight of gomchi, based on 100 parts by weight of purified water.

In the present invention, the immersion in step (a), preferably immersion at 60 ~ 80 ℃ 0.5 ~ 3 hours is good.

In addition, the present invention provides a food composition for animals comprising the smelt dried by the above method.

In addition, the present invention provides an animal feed additive comprising smelt dried by the above method.

According to the present invention, the fishy smell of smelt can be reduced by pre-treatment of smelt using lemon, omija, and gomchi, and a preservative effect can be imparted.

In addition, in the present invention, hot air drying and natural drying are alternately performed during drying of the smelt, thereby minimizing the nutrients destroyed during high temperature drying and providing smelt with improved color.

The present invention provides a method for drying smelt and a food composition for animals or an additive for animal feed comprising the smelt prepared therefrom. Specifically, the present invention comprises the steps of preparing a mixture by adding lemon, omija and gomchwi to purified water, and then immersing the smelt in the mixture (a); After taking out the smelt from the mixture, drying in hot air for 12 to 20 hours at 28 ~ 38 ℃, followed by natural drying for 4 ~ 8 hours to dry the first step (b); Step (c) of drying the smelt in hot air for 7-11 hours at 34-44° C., followed by natural drying for 2-6 hours, followed by secondary drying (c); Step (d) of drying the smelt in hot air at 49-59° C. for 4-8 hours, then naturally drying it for 1-5 hours and drying the tertiary (d); and drying the smelt in hot air at 59 to 69° C. for 2 to 4 hours, followed by natural drying for 4 to 8 hours, followed by a fourth drying step (e); It provides a method of drying smelt, comprising:

Hereinafter, the method of drying smelt of the present invention will be subdivided into each step and described in detail.

<Step (a): Step of immersing the smelt in the pretreatment mixture >

This step is a step of immersing the smelt in a pre-treatment mixture of smelt using lemon, omija, and gomchi before drying the smelt. Smelt pretreatment mixture is preferably mixed with 0.1 to 0.3 parts by weight of lemon, 5 to 7 parts by weight of omija, and 1-3 parts by weight of gomchi based on 100 parts by weight of purified water.

Lemon has antiseptic, antimicrobial, hemostatic, and sterilizing effects, and contains a large amount of vitamin C and potassium.

Omija contains organic acids such as malic acid and tartaric acid, so it has a natural antiseptic effect, and its high vitamin C content is effective for fatigue recovery. It also contains antioxidants such as lycopene, lignans, and beta-carotene, which have antioxidant effects.

Gomchwi is rich in vitamin A, vitamin C, and beta-carotene, so it has an antioxidant effect and improves immune function. In addition, it contains a large amount of dietary fiber and is known to have effects such as vascular health, bone health, and recovery from fatigue.

The smelt pre-treatment mixture prepared as described above is preferably prepared by stirring at 40 to 80° C. for 10 minutes to 1 hour so that lemon, omija, and gom odor can come out.

As the smelt is immersed in the pretreatment mixture by this step, the basic fishy smell of fish can be removed and an antiseptic or sterilizing effect can be imparted to the smelt. Preferably, the immersion is preferably made at 0 ~ 10 ℃.

<Steps (b) to (e): Smelt drying step>

This step is to improve the color and meat quality of the smelt by drying the smelt 4 times after taking it out of the pre-treatment mixture.

If the smelt is dried at a high temperature for a short time, the moisture of the smelt is rapidly dried, so the flesh is hard, the color is deep, and the nutrients are easily destroyed. Accordingly, the present invention aims to improve the color and meat quality of the smelt and minimize the loss of nutrients in the smelt by drying the smelt in warm air at a relatively low temperature and then cooling it in a natural drying process.

Specifically, after taking out the smelt from the pretreatment mixture, drying in hot air for 12 to 20 hours at 28 to 38 ° C, followed by natural drying for 4 to 8 hours to first dry (b); Step (c) of drying the smelt in hot air for 7-11 hours at 34-44° C., followed by natural drying for 2-6 hours, followed by secondary drying (c); Step (d) of drying the smelt in hot air at 49-59° C. for 4-8 hours, then naturally drying it for 1-5 hours and drying the tertiary (d); and drying the smelt in hot air at 59-69° C. for 2 to 4 hours, followed by natural drying for 4 to 8 hours, followed by a fourth drying step (e);

Preferably, the smelt is dried in hot air at 30~35°C for 12~18 hours, then naturally dried for 5~7 hours, dried first, and dried in hot air at 37~40℃ for 7~10 hours, then 3~5 hours. 2nd drying at 52~55℃, 4~7 hours of hot air drying, 2~5 hours of natural drying, 3rd drying, 2~3 hours of hot air drying at 63~65℃, 5~ It is recommended to dry it naturally for 7 hours and dry it 4 times.

In addition, the present invention provides a food composition for animals or a feed additive for animals using the smelt dried by the above method.

In the food composition of the present invention, for example, meat, grains, caffeinated beverages, general drinks, chocolate, breads, snacks, confectionery, pizza, jelly, noodles, gums, ice cream, alcoholic beverages, alcohol, vitamin complexes and other health It may be any one selected from supplements, and in the food composition for animals of the present invention, it may be a snack for feeding animals. As an example, in the case of a snack for animal feeding, it may be a smelt block containing 0.001 to 100% by weight of the smelt produced by the present invention, and in addition to corn, soybean meal, palm meal, wheat (wheat), etc. In addition, it may be formulated to further include a growth promoting material or an immune enhancing material as nutrients and functional materials such as vitamins and minerals.

Further, in the present invention, the feed additive for animals may be added in an amount of 0.001 to 30% by weight, preferably based on the feed. The feed may be prepared based on corn, soybean meal, palm meal, wheat (wheat), etc., and may further include a growth promoting material or an immune enhancing material as nutrients and functional materials such as vitamins and minerals. .

Hereinafter, the concept of the present invention will be described in detail through the following examples. However, the scope of the present invention is not limited only to the following examples, and includes modifications of technical ideas equivalent thereto.

[Example 1: Drying of smelt using lemon, omija and gomchi extract]

After thoroughly washing the smelt, water was removed from the smelt using thawed paper, etc. After drying lemon, omija and gomchwi, respectively, 2g of dried lemon, 60g of dried omija, and 20g of dried gomchwi were added to 1,000 ml of purified water, and the mixture was stirred at 80° C. for 20 minutes to reveal each component.

The mixture was cooled to 5°C, and 100 g of smelt was immersed and aged for 80 minutes. Thereafter, the smelt was dried with hot air at 39° C. for 9 hours, and then dried naturally for 4 hours, followed by secondary drying. Thereafter, the smelt was dried in hot air at 54° C. for 6 hours and then dried naturally for 3 hours, followed by tertiary drying. Thereafter, the smelt was dried in hot air at 64° C. for 3 hours and then dried naturally for 6 hours, followed by fourth drying.

[Comparative Example 1: Drying of smelt without using lemon, omija and gomchi extract]

After thoroughly washing the smelt, water was removed from the smelt using thawed paper, etc. The smelt was dried in hot air at 33° C. for 16 hours, then naturally dried for 6 hours and first dried. Thereafter, the smelt was dried with hot air at 39° C. for 9 hours, and then dried naturally for 4 hours, followed by secondary drying. Thereafter, the smelt was dried in hot air at 54° C. for 6 hours and then dried naturally for 3 hours, followed by tertiary drying. Thereafter, the smelt was dried in hot air at 64° C. for 3 hours and then dried naturally for 6 hours, followed by fourth drying.

[Comparative Example 2: Low-temperature drying of smelt using lemon, omija and gomchi extract]

After thoroughly washing the smelt, water was removed from the smelt using thawed paper, etc. After drying lemon, omija, and gomchi, 0.2g of dried lemon, 6g of dried omija, and 2g of dried gomchwi were added to 1,000 ml of purified water, and the mixture was stirred at 80° C. for 20 minutes to reveal each component.

The mixture was cooled to 5° C., and 100 g of smelt was immersed and aged for 80 minutes.

[Comparative Example 3: High-temperature drying of smelt using lemon, omija and gomchi extract]

After thoroughly washing the smelt, water was removed from the smelt using thawed paper, etc. After drying lemon, omija, and gomchi, 0.2g of dried lemon, 6g of dried omija, and 2g of dried gomchwi were added to 1,000 ml of purified water, and the mixture was stirred at 80° C. for 20 minutes to reveal each component.

The mixture was cooled to 5° C., and 100 g of smelt was immersed and aged for 80 minutes.

[Experimental Example 1: Sensory evaluation of smelt]

In this experiment, the sensory of the smelt prepared in Example 1 and Comparative Examples 1 to 3 was evaluated.

For sensory evaluation, 15 adults in their 25s and 40s were randomly selected, and a 5-point scale method (1: very bad, 5: very good) was used for flavor, taste, mouthfeel, overall acceptability and appearance. The sensory evaluation results are shown in Table 1 below.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 flavor 4.8 2.4 3.6 3.4 taste 4.6 2.6 3.0 3.2 feeling in the mouth 4.6 3.2 2.8 2.6 overall sign 4.8 2.8 2.8 2.6 Exterior 4.8 3.6 3.2 2.4

As a result of the sensory evaluation, Comparative Example 1, in which the pre-treatment process was omitted, received a low score in flavor and taste because the fishy smell of smelt was felt, but Comparative Example 2 and Comparative Example 3, which performed the pre-treatment process, received a higher score than Comparative Example 1. . In particular, Example 1, in which the smelt was dried 4 times, did not feel the fishy smell of the smelt at all, and received the highest score because the flavor of the smelt and ripe smelt was felt. Accordingly, it was confirmed that pre-treatment of smelt using lemon, omija and gomchwi of the present invention not only removes the fishy smell of smelt but also further enhances the flavor and taste of smelt.

On the other hand, Comparative Example 3, in which the smelt was dried at a high temperature for a short time, had a hard and chewy texture, and the color of the appearance was darkened, resulting in a low overall preference.

Comparative Example 2, in which the smelt was dried at low temperature for a long time, had less hard and chewy texture than Comparative Example 3, but lacked moisture and had a rough texture. In addition, the color of the smelt showed a cloudy color compared to Example 1 and Comparative Example 1.

On the other hand, in the case of Example 1, in which the smelt was dried 4 times, the meat quality of the smelt was good, and the color of the appearance was golden, indicating that the overall preference was very high. In particular, proper moisture was felt and no rough texture was observed.

[Experimental Example 2: Quality maintenance evaluation of smelt fish]

In this experiment, the quality of the smelt prepared in Example 1 and Comparative Examples 1 to 3 according to long-term storage was evaluated. When each smelt was stored at 20° C. for 90 days, Example 1 did not significantly change from the initial quality, but Comparative Examples 1 to 3 showed that the initial deterioration began. In particular, the deterioration of Comparative Example 1 proceeded the fastest.

Claims (5)

Step (a) of preparing a mixture by adding lemon, omija, and gomchwi to purified water, and then immersing the smelt in the mixture;
After taking the smelt out of the mixture, drying it with hot air for 12-20 hours at 28-38° C., and then naturally drying it for 4-8 hours, followed by primary drying (b);
Step (c) of drying the smelt in hot air for 7-11 hours at 34-44° C., followed by natural drying for 2-6 hours (c);
Step (d) of drying the smelt at 49~59℃ for 4~8 hours with warm air, then naturally drying it for 1~5 hours and drying the tertiary (d); and
Step (e) of drying the smelt at 59-69 ° C. for 2 to 4 hours with warm air, followed by natural drying for 4 to 8 hours; A method of drying smelt, comprising:
According to claim 1,
The mixture of step (a) is,
A method of drying smelt, characterized in that 0.1 to 0.3 parts by weight of lemon, 5 to 7 parts by weight of omija, and 1-3 parts by weight of gomchi are mixed with respect to 100 parts by weight of purified water.
According to claim 1,
The immersion of step (a),
A method of drying smelt, characterized in that it is immersed for 0.5 to 3 hours at 60 to 80 ° C.
A food composition for animals comprising the dried smelt according to claim 1 .
An animal feed additive comprising the dried smelt according to claim 1 .