KR20230024562A - Method For Making Smell Remover Of Meat And Fish - Google Patents

Abstract

The present invention relates to a method for producing a meat and fish deodorizer, and more specifically, to a method for producing a meat and fish deodorizer using barley sprout fermented solution and rice malt salt, which uses a solution fermented from hydroponically grown barley sprouts and malt salt using rice malt to remove gaminess of meat and fishy smell of fish. In the present invention, the deodorizer is produced by mixing the sprout barley fermented solution and rice malt salt, and if the deodorizer is produced by mixing the sprout barley fermented solution and rice malt salt, the deodorizer can effectively remove gaminess of meat and fishy smell of fish to further improve the taste, aroma, and texture (soft meat) of meat and fish.

Description

Method for manufacturing odor remover for meat and fish using fermented barley sprouts and rice yeast salt {Method For Making Smell Remover Of Meat And Fish}

The present invention relates to a method for manufacturing a deodorant for meat and fish, and more particularly, to remove the fishy smell of meat and fish by using a fermented broth obtained by fermenting sprout barley grown hydroponically and yeast salt using rice koji nuruk. It relates to a method for manufacturing a deodorant for meat and fish using fermented barley sprouts and rice yeast salt.

Recently, consumption of meat is increasing at home and in society according to rapidly westernized lifestyles, and in particular, consumption of boiled or steamed meat, which is a traditional food, is increasing.

Typically, these traditional foods are prepared without containing chemically synthesized food additives. However, since the raw meat itself has a sour smell due to meat fat regardless of its freshness, consumer preference is generally low.

Accordingly, chemically synthesized food additives are currently being used a lot as a way to remove odors when cooking various meats, but recently, consumers are sensitive to these chemically synthesized food additives, and the phenomenon of avoiding them is intensifying.

In addition, in general, when fish, especially sea fish, are fresh, only fresh fish odor caused by methylamine exists. However, in fish and shellfish with low freshness, a fishy smell is caused by trimethylamine (TMA), which occurs along with the post-mortem deterioration of freshness of fish, and piperidine, which is produced when Lysine on the surface of fish is changed by bacteria. do.

A method for removing the fishy smell of fish commonly known today is to add acid to remove the basic trimethylamine (TMA), which is mainly a method of removing the fishy smell by adding vinegar.

However, when the fishy smell is removed by adding vinegar according to the conventional fishy smell removal method, the weak fishy smell can be removed, but the effect is not continuous, and the amount of vinegar is limited due to the unique smell of vinegar. That is, although it is effective in removing a small amount of trimethylamine (TMA), it has a disadvantage in that it is difficult to expect a more effective effect, especially during long-term storage.

In addition, when the fishy smell is removed according to various generally known fishy fishy smell removal methods, some of the fishy taste and flavor are lost or deteriorated in the process of removing the fishy smell, in addition to the disadvantages of the fishy fishy smell removal method using vinegar , there was a problem that deterioration of fish quality occurred.

Republic of Korea Patent Registration No. 10-1295637

The present invention was invented to solve the above problems, and provides a method for manufacturing a deodorant for meat and fish using fermented barley sprouts and rice malt salt to prepare a deodorant that removes the smell of meat and the fishy smell of fish. Do what you want to solve as a problem.

The means for solving the first problem of the present invention for solving the above problem is,

It is characterized in that the smell remover is prepared by mixing sprout barley fermentation broth and rice yeast salt.

In addition, the solution to the second problem of the present invention is,

In the solution to the first problem,

The fermented barley sprouts,

After mixing sprouted barley and brown sugar, the mixture is allowed to stand for 2 to 4 months in a cool and dark place at 20 to 30 ° C, and then inoculated with makgeolli spawn in the mixture, and the makgeolli spawn inoculum is incubated in a cool and dark place at 20 to 30 ° C for 10 to 4 months. Manufactured by fermentation for 14 months,

The rice yeast salt,

After immersing the rice in water for 10-14 hours, steaming it at 100-140℃, drying it at a temperature of 25-35℃, inoculating the steamed rice with 0.1-0.25% by weight of H. Fermented for 18 to 24 hours, and the fermented rice was stored at a temperature of less than 40 ° C to produce rice yeast,

After removing the bittern by storing the salt in a cool and dark place for 10 to 16 months, it is prepared by mixing the rice yeast and salt from which the bittern has been removed with water.

characterized by

In addition, the solution to the third problem of the present invention is,

In the solution to the first problem,

The odor remover is prepared by mixing sprout barley fermentation broth and rice yeast salt in a weight ratio of 10: 3,

The fermented barley sprouts,

After mixing sprouted barley and brown sugar, the mixture was allowed to stand in a cool and dark place at 25 ° C. for 3 months, and then the mixture was inoculated with makgeolli spawn, and the makgeolli spawn inoculum was fermented in a cool and dark place at 25 ° C. for 12 months.

The rice yeast salt,

After immersing the rice in water for 12 hours and steaming it at 120 ° C, drying it at a temperature of 30 ° C, inoculating the steamed rice with 0.2% by weight of H. To prepare rice yeast by storing at a temperature of less than 40 ℃,

After removing the bittern by storing the salt in a cool and dark place for 12 months, the rice yeast and the salt from which the bittern has been removed are mixed with water in a weight ratio of 10: 3 to prepare

characterized by

In the present invention according to the means for solving the above problems, when a deodorant is prepared by mixing sprout barley fermentation broth and rice yeast salt, the smell of meat and fish are effectively removed through the deodorant, while the taste of meat and fish , flavor, and texture (soft meat quality) can be further improved.

In addition, the present invention removes the smell of meat and the fishy smell of fish by using the fragrance or pharmacological effect of the odor remover prepared using fermented barley sprouts and rice yeast salt, and improves the flavor of meat and fish, In addition to adding pharmacological components of excellent natural substances, there is an effect of increasing the elasticity and softness of meat and fish meat and maintaining freshness.

Hereinafter, the present invention will be described in detail so that those skilled in the art can easily implement the present invention.

In the method for preparing a deodorant for meat and fish according to the present invention, a deodorant is prepared by mixing fermented barley sprouts and rice yeast salt. In the present invention, the odor remover is most preferably prepared by mixing sprout barley fermentation broth and rice yeast salt in a weight ratio of 10:3.

After mixing sprout barley and brown sugar, the mixture is left in a cool and dark place at 20 to 30 ° C for 2 to 4 months, and then inoculated with makgeolli spawn, and the makgeolli spawn inoculum at 20 to 30 ° C. It is produced by fermenting in a cool and dark place for 10 to 14 months.

According to a study by the Rural Development Administration, barley has various functional nutrients such as GABA, a neurotransmitter for brain activation, saponarin that improves liver damage, and policosarol that improves blood cholesterol when barley is in a sprout state. It is becoming.

In addition, it is known that the policosanol component among the components of barley sprouts discharges wastes and toxins from the blood vessels, and the saponarin component increases the detoxification ability.

In addition, sprouted barley also contains an antioxidant component called chlorophyll, which is also known to have an antioxidant effect that prevents cells from being oxidized.

It is known that these sprouted barley have no or decrease these functional substances and nutrients after the sprouting period.

On the other hand, Sprout barley refers to barley seeds harvested whole with roots when they grow to 15 cm after immersion, disinfection, and sowing, followed by hydroponic cultivation at 23 ° C to 25 ° C for 7 to 8 days. It is also called Sprout barley in English. .

The rice yeast salt is prepared by mixing rice yeast and salt. At this time, it is most preferable that rice yeast salt is fermented at room temperature for 7 days in summer and 10 to 14 days in winter while blocking sunlight.

The rice yeast is immersed in water for 10 to 14 hours, steamed at 100 to 140 ° C, dried at a temperature of 25 to 35 ° C, and then 0.1 to 0.25% by weight (preferably 0.15 to 0.2% by weight) based on the total weight of steamed rice %) is inoculated into steamed rice, fermented at 25 to 30 ° C for 18 to 24 hours, and the fermented rice is stored at a temperature below 40 ° C.

In the present invention, rice yeast is immersed in water for 12 hours, steamed at 120 ° C, dried at a temperature of 30 ° C, and then inoculated with 0.2% by weight of rice yeast based on the total weight of steamed rice. Fermentation at 30 ° C. for 20 hours It is most preferable to prepare by storing the fermented rice at a temperature of less than 40 ° C.

On the other hand, when rice yeast is produced as described above, the salt is stored in a cool and dark place for 10 to 16 months to remove the bittern, and then the rice yeast and salt from which the bittern is removed are mixed with water to prepare rice yeast salt. The salt is most preferably prepared by storing the salt in a cool and dark place for 12 months to remove the bittern, and then mixing the rice yeast and the salt from which the bittern has been removed with water to have a weight ratio of 10:3. It is most preferable to use

When such rice malt salt comes into contact with meat or fish, the fermenting microorganisms contained in the yeast are actively active and the enzyme component is enriched, improving the umami of the food. In particular, when the yeast salt is applied to meat or fish or pickled, starch and protein are hydrolyzed into sugars and amino acids, resulting in a soft and delicious dish while eliminating the fishy smell peculiar to meat or fish.

The deodorant prepared in this way can be used after being concentrated and diluted.

Next, the present invention will be described in detail through preferred embodiments. The specific examples of the embodiments are for explaining the present invention, but are not limited thereto, and various modifications and implementations are possible within the scope of the claims and detailed description of the invention, which also fall within the scope of the present invention. Of course.

Example 1

On the 7th day, about 15 cm of barley sprouts grown in facilities (hydroponics) by the smart farm system that automatically adjusts temperature, humidity, and mist spray are washed by removing dust and dirt well, and then placed on a tray for 3 to 4 hours. Drain.

Thereafter, after mixing 10 kg of sprouted barley and 10 kg of brown sugar in a sterilized plastic container (20 L capacity), the mixture was left in a cool and dark place at 25 ° C for 3 months, and then inoculated with 20 ml of makgeolli spawn, followed by inoculation of makgeolli seed inoculum at 25 ° C. It is fermented in cold and dark for 12 months to prepare fermented barley sprouts. At this time, the fermented barley sprouts are filtered through a fine stainless steel sieve 1 to 3 times and then stored in a refrigerator at 0℃.

In addition, after washing the rice and immersing it in water (mineral water) for 12 hours, drain the water, dry it, and then steam it in a steamer at a temperature of 120 ° C for 1 hour. Then, the steamed rice is spread and dried at a temperature of 30 ° C to a thickness of 2 cm, and then 0.2% of the weight of the steamed rice is inoculated into the steamed rice. In addition, after fermentation of steamed rice mixed with Hwanggukgyun at a temperature of 30 ° C. for 24 hours, rice yeast is prepared by storing it for 24 hours at a temperature of less than 40 ° C. At this time, the rice yeast is stored in a sterilized container. Here, the rice nuruk is ground into a powder form and used.

And, after removing the bittern by storing the bay salt in a cool and dark place for one year, rice malt and bay salt are mixed with water (mineral water) so that the weight ratio of rice nuruk and bay salt is 10:3, and fermented for 10 days to obtain rice nuruk salt manufacture

Thereafter, a deodorant is prepared by mixing sprout barley fermentation broth and rice nuruk salt in a weight ratio of 10:3, and then the pork is immersed in the deodorant for 2 hours.

Example 2

Example 2 goes through the same process as Example 1, but the makgeolli seed inoculum is fermented in a cool and dark place at 25 ° C. for 10 months.

Example 3

Example 3 is subjected to the same process as Example 1, but the makgeolli spawn inoculum is fermented in a cool and dark place at 25 ° C. for 14 months.

Example 4

Example 4 goes through the same process as Example 1, but after drying the steamed rice at a temperature of 30 ° C. to a thickness of 2 cm, 0.1% of the weight of the steamed rice is mixed with the steamed rice.

Example 5

Example 5 goes through the same process as Example 1, but after drying the steamed rice at a temperature of 30 ° C. to a thickness of 2 cm, 0.25% of the weight of the steamed rice is mixed with the steamed rice.

Example 6

Example 6 goes through the same process as Example 1, but the mackerel is immersed in the odor remover.

Example 7

Example 7 goes through the same process as Example 2, but the mackerel is immersed in the odor remover.

Example 8

Example 8 goes through the same process as Example 3, but immerses the mackerel in the odor remover.

Example 9

Example 9 goes through the same process as Example 4, but the mackerel is immersed in the odor remover.

Example 10

Example 10 goes through the same process as Example 5, but the mackerel is immersed in the odor remover.

Comparative Example 1

In Comparative Example 1, pork is immersed in rice vinegar.

Comparative Example 2

In Comparative Example 2, mackerel is immersed in rice vinegar.

Comparative Example 3

Comparative Example 3 is subjected to the same process as Example 1, but the makgeolli seed inoculum is fermented in a cool and dark place at 25 ° C. for 6 months.

Comparative Example 4

Comparative Example 4 was subjected to the same process as Example 1, but the makgeolli seed inoculum was fermented in a cool and dark place at 25 ° C. for 18 months.

Comparative Example 5

Comparative Example 5 goes through the same process as Example 1, but after drying the steamed rice at a temperature of 30 ° C. to a thickness of 2 cm, 0.05% of the weight of the steamed rice is mixed with the steamed rice.

Comparative Example 6

Comparative Example 6 goes through the same process as Example 1, but after drying the steamed rice at a temperature of 30 ° C. to a thickness of 2 cm, 0.3% of the weight of the steamed rice is mixed with the steamed rice.

Comparative Example 7

Comparative Example 7 was subjected to the same process as Comparative Example 3, but the mackerel was immersed in the odor remover.

Comparative Example 8

Comparative Example 8 was subjected to the same process as Comparative Example 4, but the mackerel was immersed in the odor remover.

Comparative Example 9

Comparative Example 9 is subjected to the same process as Comparative Example 5, but the mackerel is immersed in the odor remover.

Comparative Example 10

Comparative Example 10 was subjected to the same process as Comparative Example 6, but the mackerel was immersed in the odor remover.

Experimental Example 1: Evaluation of degree of decay

Table 1 below evaluates the degree of decay of Examples 1 to 10 and Comparative Examples 1 to 10, and sets the degree of occurrence of odor and harmful bacteria in Example 1 to 1, and Examples 2 to 5 based on Example 1 , Comparative Example 1 and Comparative Examples 3 to 6 were evaluated relative to each other, and the degree of occurrence of odor and harmful bacteria in Example 6 was set as 1, and Examples 7 to 10, Comparative Example 2, and Comparative Example 7 were based on Example 6. ~10 was evaluated relative to each other. At this time, the degree of decay was evaluated after 5 days at room temperature after treatment with the odor remover.

degree of odor Degree of occurrence of harmful bacteria Example 1 1.0 1.0 Example 2 1.2 1.2 Example 3 1.3 1.2 Example 4 1.2 1.2 Example 5 1.3 1.2 Example 6 1.0 1.0 Example 7 1.3 1.3 Example 8 1.3 1.2 Example 9 1.2 1.3 Example 10 1.3 1.3 Comparative Example 1 2.2 2.3 Comparative Example 2 2.3 2.3 Comparative Example 3 1.7 1.8 Comparative Example 4 1.8 1.9 Comparative Example 5 1.9 2.0 Comparative Example 6 2.0 2.0 Comparative Example 7 1.8 1.8 Comparative Example 8 1.7 1.9 Comparative Example 9 1.8 1.9 Comparative Example 10 1.9 1.9

Looking at Table 1, it can be seen that in the case of Examples 1 to 10, less odor and less generation of harmful bacteria than in Comparative Examples 1 to 10, and in the case of Examples 1 and 6, generation of odor and harmful bacteria the least known. On the other hand, comparing Examples 1 to 10 with Comparative Examples 1 and 2, it can be seen that the present invention is very effective in lowering the spoilage rate of meat and fish compared to the use of rice vinegar (general vinegar).

In addition, comparing Examples 1 to 10 and Comparative Examples 3 to 10, even if the same materials are used, inoculation of makgeolli spawn and inoculation of Hwanggukgyun under the same conditions as in the present invention is very advantageous in lowering the spoilage rate of meat and fish. It can be seen that

In this experimental example, evaluation results were derived using pork as meat and mackerel as fish, but evaluation results similar to Table 1 were derived in the case of beef, chicken, anchovy, Spanish mackerel, and croaker.

Experimental Example 2: Sensory evaluation

Table 2 below is a sensory evaluation of Examples 1 to 10 and Comparative Examples 1 to 10, and 10 evaluators evaluated the taste, aroma, and texture of pork and mackerel according to Examples 1 to 10 and Comparative Examples 1 to 10. The evaluated evaluation scores were averaged, and 10 points were set as the perfect score. At this time, in the sensory evaluation, the fragrance of the object was evaluated when 12 hours had elapsed at room temperature after the deodorant treatment, and the taste and texture of the object were evaluated by cooking under the same conditions at this time point.

taste incense texture Example 1 9.8 9.8 9.7 Example 2 9.5 9.6 9.5 Example 3 9.6 9.5 9.5 Example 4 9.4 9.5 9.5 Example 5 9.5 9.4 9.5 Example 6 9.8 9.8 9.8 Example 7 9.5 9.5 9.6 Example 8 9.5 9.6 9.5 Example 9 9.6 9.5 9.4 Example 10 9.5 9.5 9.4 Comparative Example 1 7.4 7.2 7.3 Comparative Example 2 7.3 7.3 7.2 Comparative Example 3 8.9 8.7 8.5 Comparative Example 4 8.8 8.7 8.5 Comparative Example 5 8.7 8.5 8.6 Comparative Example 6 8.7 8.6 8.6 Comparative Example 7 8.5 8.6 8.5 Comparative Example 8 8.5 8.5 8.5 Comparative Example 9 8.6 8.7 8.6 Comparative Example 10 8.5 8.5 8.6

Looking at Table 2, in the case of Examples 1 to 10, it can be seen that the taste, aroma and texture are superior to those of Comparative Examples 1 to 10, and in the case of Examples 1 and 6, it can be seen that the taste, aroma and texture are the most excellent. can On the other hand, comparing Examples 1 to 10 with Comparative Examples 1 and 2, the present invention improves the taste, aroma, and texture of meat and fish compared to the use of rice vinegar (general vinegar), and in particular, reduces the smell of meat and fishy fish. It can be seen that the flavor is further improved by effectively removing it.

In addition, comparing Examples 1 to 10 and Comparative Examples 3 to 10, even if the same materials are used, when the rice wine spawn is inoculated under the same conditions as in the present invention and inoculated with Hwanggukgyun, the taste, aroma, and texture of meat and fish are improved. It can be seen that it is very advantageous.

In this experimental example, evaluation results were derived using pork as meat and mackerel as fish, but evaluation results similar to Table 2 were derived in the case of beef, chicken, anchovy, Spanish mackerel, and croaker.

As described above, the present invention, as mentioned above, when a deodorant is prepared by mixing sprout barley fermentation broth and rice malt salt, the smell of meat and fishy smell of meat are effectively removed through the odor remover, while the taste of meat and fish , flavor, and texture (soft meat quality) can be further improved.

The present invention as described above removes the smell of meat and the fishy smell of fish by using the fragrance or pharmacological effect of the deodorizer prepared using fermented barley sprouts and rice yeast salt, and improves the flavor of meat and fish, In addition to adding pharmacological components of excellent natural substances, there is an effect of increasing the elasticity and softness of meat and fish meat and maintaining freshness.

In particular, the present invention has the effect of maximizing and exhibiting the above advantages through the deodorant prepared according to the special conditions of the present invention.

Claims (3)

A method for producing a deodorant for meat and fish, characterized in that the deodorant is prepared by mixing sprout barley fermentation broth and rice yeast salt.
According to claim 1,
The fermented barley sprouts,
After mixing sprouted barley and brown sugar, the mixture is allowed to stand for 2 to 4 months in a cool and dark place at 20 to 30 ° C, and then inoculated with makgeolli spawn in the mixture, and the makgeolli spawn inoculum is incubated in a cool and dark place at 20 to 30 ° C for 10 to 4 months. Manufactured by fermentation for 14 months,
The rice yeast salt,
After immersing the rice in water for 10-14 hours, steaming it at 100-140℃, drying it at a temperature of 25-35℃, inoculating the steamed rice with 0.1-0.25% by weight of H. Fermented for 18 to 24 hours, and the fermented rice was stored at a temperature of less than 40 ° C to produce rice yeast,
After removing the bittern by storing the salt in a cool and dark place for 10 to 16 months, it is prepared by mixing the rice yeast and salt from which the bittern has been removed with water.
Method for producing a deodorant for meat and fish, characterized in that.
According to claim 1,
The odor remover is prepared by mixing sprout barley fermentation broth and rice yeast salt in a weight ratio of 10: 3,
The fermented barley sprouts,
After mixing sprouted barley and brown sugar, the mixture was allowed to stand in a cool and dark place at 25 ° C. for 3 months, and then the mixture was inoculated with makgeolli spawn, and the makgeolli spawn inoculum was fermented in a cool and dark place at 25 ° C. for 12 months.
The rice yeast salt,
After immersing the rice in water for 12 hours and steaming it at 120 ° C, drying it at a temperature of 30 ° C, inoculating the steamed rice with 0.2% by weight of H. To prepare rice yeast by storing at a temperature of less than 40 ℃,
After removing the bittern by storing the salt in a cool and dark place for 12 months, the rice yeast and the salt from which the bittern has been removed are mixed with water in a weight ratio of 10: 3 to prepare
Method for producing a deodorant for meat and fish, characterized in that.