WO2008060034A1

WO2008060034A1 - Method for treating skate ray and delaying decomposition of food made of treated skate ray

Info

Publication number: WO2008060034A1
Application number: PCT/KR2007/004510
Authority: WO
Inventors: Haeok Kang
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-11-16
Filing date: 2007-09-18
Publication date: 2008-05-22
Anticipated expiration: 2009-05-16
Also published as: KR20080044462A; KR100844077B1

Abstract

Disclosed are a method for processing skate fish and a method for retarding the spoilage of food using the processed skate. The skate processing method comprises the steps of: (a) precipitating a fermented skate in a mixture obtained by mixing fermented liquid with antioxidant- containing vegetables at a mixing ratio of 2:8 to 9: 1, at a temperature between 0 0C and 1 0C for 10 minutes to 2 hours; (b) filtering only the precipitate formed in step (a) and removing water from the precipitate; and (c) storing the water-removed precipitate of step (b) at a temperature between -5 0C and 0 0C for 30 minutes to 5 hours. According to the disclosed invention, the unique flavor of a fermented skate is removed by removing ammonia, and as a result, the rejection of the fermented skate disappears, such that everyone can ingest the rich nutrients of the fermented skate. Also, the addition of the processed skate to food provides the effect of retarding the spoilage of the food. In addition, the crushed skate prepared by subjecting the fermented skate to air-blast freezing can be added to various foods to taste, thus allowing the rich nutrients and food spoilage-preventing effects of the fermented skate to be widely used.

Description

METHOD FOR TREATING SKATE RAY AND DELAYING DECOMPOSITION OF FOOD MADE OF TREATED SKATE RAY

Technical Field

[1] The present invention relates to a method for processing skate fish, and a method of retarding food spoilage using the processed skate. More particularly, the present invention relates to a method of processing a fermented skate so as to be easy to use in the preparation of food and to a method of retarding food spoilage using the processed skate. Background Art

[2] Skate fish is a cartilaginous, benthic fish belonging to the family Rajidae, and the staple foods of the skate are cuttlefish, shrimp, crabs, mantis crabs and the like. Because the skate lives in the deep sea, it contains a large amount of urea and urea precursors therein in order to control osmotic pressure. As the fermentation of the skate occurs due to the urea and urea precursors contained in the skate, ammonia is produced. By ammonia produced in the fermentation process, the unique flavor and tangy taste of the fermented skate are formed. Also, ammonia produced in the fermentation process has the effect of inhibiting the proliferation of harmful bacteria. In the skate and its fermentation products, free amino acids, such as anserine, taurine, alanine and lysine, are detected in large amounts. In particular, anserine is known to give savory taste and also to be involved in the transport of iron ions for the relaxation of muscles, the restoration of myrosine ATPase and the activation of cytochrome oxidase. Also, the amount of taurine that is produced during the fermentation of the skate is larger than the amount of taurine contained in the skate itself, and taurine is known to have a function of preventing cholesterol accumulation, and other various physiological functions.

[3] As described above, the fermented skate is rich in nutrients and also contains large amounts of urea and urea precursors, and thus, when the fermented skate is added to, for example, kimchi (Korean traditional food), it will prolong the aging and storage periods of kimchi. Also, when it is used in food, it can retard the spoilage rate of the food.

[4] Despite the fact that fermented skate is rich in nutrients and has the effect of retarding spoilage, it has a problem in that it is difficult to apply regardless of sex and age, because women and children, who are sensitive to odor, have rejection on the fermented skate due to the unique flavor thereof, even though some people have a weakness for the fermented skate because of the tangy taste and the special smell produced in the fermentation process.

[5] Also, when the fermented skate is used in food preparation by adding it to food or mixing it with food materials, there are problems in that, due to the unique flavor of the fermented skate fish resulting from ammonia produced in the fermentation process, the flavor of food materials other than the skate disappears, and only the flavor of the fermented skate remains.

[6] In order to solve such problems, the fermentation of the skate may not be performed. However, in this case, there are problems in that the non-fermented skate will contain only the same nutrients as those of a stingray and it is impossible to obtain free amino acids, which are contained in the fermented skate in large amounts.

[7] Also, in the case where the fermented or processed skate is either stored in a frozen state and thawed for use or used in the liquid state, there is a problem in that the skate can be spoiled due to the propagation of various bacteria.

[8] Moreover, in the case where the skate is used in the liquid state or without any processing, there is a problem in that the addition of the skate is avoided, because it can impair the appearance of food.

[9] For this reason, there is a need for a method which can remove ammonia contributing to the unique flavor of a fermented skate, without destroying free amino acids contained in the fermented skate.

[10] Furthermore, there is a need for a method which can treat a fermented skate so as to be easy to add to various foods for the ingestion of nutrients of the fermented skate, without impairing the appearance or taste of the foods. Disclosure of Invention

Technical Problem

[11] The present invention has been made in order to solve the above-described problems occurring in the prior art, and it is an object of the present invention to provide a method of processing a fermented skate using a mixture of fermented liquid and an antioxidant.

[12] Another object of the present invention is to provide a method of retarding the spoilage of food by adding the processed skate to the food. Technical Solution

[13] To achieve the above objects, the present invention provides a method for processing a skate, the method comprising the steps of: (a) precipitating a fermented skate in a mixture obtained by mixing fermented liquid food with antioxidant- containing vegetables at a mixing ratio of 2:8 to 9: 1, at a temperature between 0 ⁰C and 1 ⁰C for 10 minutes to 2 hours; (b) filtering only the precipitate formed in step (a) and removing water from the precipitate; and (c) storing the water-removed precipitate of step (b) at a temperature between -5 ⁰C and 0 ⁰C for 30 minutes to 5 hours.

[14] Herein, the mixing ratio between fermented liquid food, made using microbial fermentation, and antioxidant-containing vegetables, is by weight, unless otherwise stated.

[15] Also, liquid fermented food, made using microbial fermentation, for example, makkoli, grape wine, beer, black raspberry wine, or fermented Phellinus Linteus wine, is referred to herein as "fermented liquid", if necessary. Thus, the fermented liquid means fermented liquid food made using microbial fermented food.

[16] Moreover, the degree of a fermented skate is determine based on the pH of the fermented skate. In addition, the amount of ammonia in the skate, particularly olfactory smell, is also considered to determine the degree of the skate.

Advantageous Effects

[17] According to the present invention, the unique flavor of a fermented skate is removed by removing ammonia, and as a result, the rejection of the fermented skate disappears, such that everyone can ingest the rich nutrients of the fermented skate. Also, the addition of the inventive treated skate to food can provide the effect of retarding the spoilage of the food. In addition, the crushed skate prepared by subjecting the fermented skate to air-blast freezing can be added to various foods to taste, thus allowing the rich nutrients and food spoilage -preventing effects of the fermented skate to be widely used. Brief Description of the Drawings

[18] FIG. 1 shows test results for minced ribs to which no skate was added.

[19] FIG. 2 shows test results for minced ribs prepared in Test Example 3.

Best Mode for Carrying Out the Invention

[20] Hereinafter, the present invention will be described in detail with reference to preferred embodiments. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it is deemed to be obvious to those skilled in the art or may obscure the gist of the present invention.

[21] A skate, fermented at a temperature of 4-10 ⁰C for 7-10 days, is first prepared. A skate before fermentation (aging) has a pH between 6.8 and 6.2 and smells of no ammonia. A completely aged skate, which is generally ingested by human beings, has a pH between 9.65 and 10. A decrease in the aging temperature of the skate leads to an improvement in the taste and an increase in the amount of enzymes.

[22] In the present invention, fermented liquid is used to maintain the alkalinity of a fermented skate, and at the same time, neutralize the ammonia component of the fermented skate so as to remove the unique smell of the skate. Examples of the fermented liquid include fermented liquor and milk products. The fermented liquors include, for example, Korean traditional rice wine (makkoli), grape wine, beer, black raspberry wine, fermented Phellinus Linteus wine and the like. In particular, makkoli contains proteins at a concentration of 1.9% and organic acids at a concentration of 0.8% and acts to neutralize alkaline ammonia, and the organic acids contained in makkoli are present in a low concentration, which is suitable for neutralizing ammonia, but is not so high that the alkalinity of the skate is completely neutralized, and thus the alkalinity of the skate can be maintained at a constant level. Similarly, the other fermented liquids have a low alcohol concentration, which is suitable for neutralizing ammonia, but is not so high that the alkalinity of the skate is completely neutralized, and thus the alkalinity of the skate can be maintained at a constant level. However, various bacteria can propagate due to water contained in each of the fermented liquids, and in view of this point, in the case of makkoli or lactic acid beverages, a precipitate thereof may be used to prevent various bacteria from propagating due to water. In addition, examples of the milk products include fermented milk, liquid cheese and the like.

[23] Such fermented liquid can neutralize ammonia, but requires a long time for the neutralization. Also, when water contained in the fermented liquid penetrates the skate for a long time, it can dissolve the flesh of the skate and deteriorate the taste.

[24] In order to prevent such deterioration, the fermented liquid is used in a mixture with antioxidant-containing vegetables. Such vegetables include green-yellow vegetables, such as onions, broccoli, garlic, soybeans, green tea and spinach, and seaweed. In particular, onion, garlic and ginger have unique tastes and smells and have been widely used long ago as important spices in the preparation and processing of food. Such special smells of onion, garlic and ginger have an antiseptic effect and are effective in removing the unpleasant odor and taste of meats. Thus, they have frequently been used in the preparation of processed meat products, soups, sauces and the like. Propenylsulfenic acid, which is the lachrymatory precursor in onion, garlic and ginger, is enzymatically converted into a lachrymatory material having volatility, which then binds to the ammonia component of the fermented skate and volatilizes with the ammonia component, thus removing the unique smell of the skate. Also, it maintains the elasticity of skate flesh due to the property of coagulating proteins.

[25] In one embodiment of the present invention, makkoli and antioxidant-containing vegetables are used. In this case, the mixing ratio between makkoli and antioxidant- containing vegetables ranges from 6:4 to 9:1. In an example where an onion is used, only a precipitate obtained by precipitating makkoli for about 5 days may be used in order to prevent the addition of water. A 6:4 mixture of makkoli and onion juice is used to season the skate. In another example where garlic is used instead of onion juice, a 8.3:1.7 mixture of makkoli and garlic juice is used to season the skate. In still another example where ginger is used instead of onion juice, a 8.5: 1.5 mixture of makkoli and ginger juice is used to season the skate. Processes to be described below are the same between the use of onion, the use of garlic and the use of ginger, and the use of onion will be described by way of example for the convenience of description.

[26] In order to remove ammonia, a fermented skate is seasoned with a 6:4 mixture of makkoli and onion juice. Makkoli and onion juice should be added to the skate in such an amount that they can remove ammonia while the addition of water to the skate is minimized. For this reason, each of makkoli and onion juice is used in an amount of 15-20 wt% based on the weight of the skate in order to season the skate. The seasoned skate is allowed to stand for about 10 minutes to 2 hours so as to be aged. If the skate is allowed to stand for more than 2 hours, the flesh of the skate will be dissolved by water, such that the skate becomes difficult to use in the preparation of food.

[27] After the aging process, the makkoli and onion juice are removed. In order to inhibit the action of enzymes that diffuse ammonia with the fermentation of the skate during the storage of the skate, the skate is stored at a temperature between -5 ⁰C and 0 0C for about 30 minutes to 5 hours. At a temperature between -5 ⁰C and 0 ⁰C, thin ice is formed on the surface of the skate, such that the activity of enzymes remaining on the surface of the skate can be maintained depending on the resistance thereof.

[28] Furthermore, when makkoli and onion juice are used, ammonia can be removed, but enzymes that diffuse ammonia cannot be removed. Thus, when the skate treated with a mixture of makkoli and onion juice is used in the preparation of food, the skate will be fermented by the action of enzymes while it diffuses ammonia. In order to prevent this phenomenon, in the present invention, the skate treated with the mixture of makkoli and onion juice can be quickly frozen for storage after the removal of water.

[29] With respect to the method for removing water from the skate, water can be removed by placing the seasoned skate on a filter and then applying pressure thereto. Alternatively, water can be removed by placing the skate on a sieve. However, the scope of the present invention is not limited thereto.

[30] In some cases, when the skate is added to vegetables or other foods, the skate can be crushed by air-blast freezing in order to use the nutrients and taste of the skate without influencing the appearance of the food. Herein, the air blast freezing is a method of freezing the skate in an air stream by blowing air, cooled to a temperature between -40 ⁰C and -18 ⁰C, at a rate of 30-1,000 m/min. The air-blast freezing method has a higher efficiency compared to that of a still-air freezing and it is convenient to freeze unshaped foods having different shapes and sizes.

[31] In another embodiment of the present invention, grape wine and antioxidant- containing vegetables are used. In this case, an aged and fermented grape wine is used, and the mixing ratio between the wine and the antioxidant-containing vegetables is 2:8 to 3:7. Because alcohol needs to be used in such an amount that it can remove ammonia from the skate, it is preferred to use wine having an alcohol concentration of about 7-13 %. Although wine is organic acid-fermented liquor, it contains acidic components and water and it is impossible to use only a precipitate, unlike makkoli. For this reason, unlike the case of makkoli, the antioxidant-containing vegetables are used in an amount larger than that of the wine. For example, a 2:8 mixture of grape wine and onion juice is used to season the skate. In another example where garlic is used instead of onion, a 3:7 mixture of wine and garlic juice is used to season the skate. In still another example where ginger is used instead of onion, a 3.2:6.8 mixture of wine and ginger is used to season the skate.

[32] The mixing ratio of grape wine to antioxidant-containing vegetables, which are required for aging the skate, can be different between a skinned skate and a non- skinned skate. A 6:4 mixture of onion and grape wine, a 5.5:4.5 mixture of garlic and grape wine, or a 5.5:4.5 mixture of ginger and grape wine, can be used to age the skate.

[33] Wine and onion juice should be added to the skate in such an amount that they can remove ammonia while the addition of water to the skate is minimized. For this reason, each of makkoli and onion juice is used in an amount of 15-20 wt% based on the weight of the skate to season the skate. In order to remove ammonia, the skate seasoned with the mixture of wine and onion is allowed to stand for about 10 minutes to 2 hours so as to be aged.

[34] After the aging process, wine and onion juice are removed. At this time, the skin of the skate is thinly removed. In order to inhibit the action of enzymes that diffuse ammonia with the fermentation of the skate during the storage of the skate, the skate is stored at a temperature between -5 ⁰C and 0 ⁰C for about 30 minutes to 5 hours. At a temperature between -5 ⁰C and 0 ⁰C, thin ice is formed on the surface of the skate, such that the activity of enzymes remaining on the surface of the skate can be maintained depending on the resistance thereof.

[35] Furthermore, when wine and onion juice are used, ammonia can be removed, but enzymes that diffuse ammonia cannot be removed. Thus, when the skate treated with a mixture of wine and onion juice is used in the preparation of food, the skate will be fermented by the action of enzymes while it diffuses ammonia. In order to prevent this phenomenon, in the present invention, the skate treated with the mixture of wine and onion can be quickly frozen for storage after the removal of water.

[36] With respect to the method for removing water from the skate, water can be removed by placing the seasoned skate on a filter and then applying pressure thereto. Alternatively, water can be removed by placing the skate on a sieve. However, the scope of the present invention is not limited thereto. [37] In some cases, when the skate is added to vegetables or other foods, the skate can be crushed by air blast freezing in order to use the nutrients and taste of the skate without influencing the appearance of the food.

[38] In still another aspect of the present invention, a milk product and antioxidant- containing vegetables are used. Examples of the milk product may include fermented milk, yogurt, liquid cheese and the like. In this case, the mixing ratio between the milk product and the antioxidant-containing vegetables is 6:4 to 8:2. Hereinafter, the use of fermented milk will be described by way of example for the convenience of description. For example, a mixture of fermented milk and onion is used. In this case, a 6:4 mixture of fermented milk and onion juice is used to season the skate. In another example where garlic is used instead of onion, a 7:3 mixture of fermented milk and garlic juice is used to season the skate. In still another example where ginger is used instead of onion, a 7:3 mixture of fermented milk and ginger juice is used to season the skate. Hereinafter, an embodiment relating to the use of onion juice will be described by way of example.

[39] Fermented milk and onion juice should be added to the skate in such an amount that they can remove ammonia while the addition of water to the skate is minimized. For this reason, each of fermented milk and onion juice is used in an amount of 15-20 wt% based on the weight of the skate in order to season the skate.

[40] The mixing ratio of wine to antioxidant-containing vegetables, which are required for aging the skate, can be different between a skinned skate and a non-skinned skate. A 7:3 mixture of a milk product and onion, a 7.5:2.5 mixture of a milk product and garlic, or a 8:2 mixture of a milk product and ginger and wine, can be used to age the skate.

[41] Also, the skate seasoned with the mixture of fermented milk and onion juice is allowed to stand at a temperature of less than -1 ⁰C for 15 minutes to 1 hour so as to be aged, unlike the above-described case of makkoli or grape wine. In the case of a milk product rich in lactic acid bacteria, when the lactic acid bacteria are activated to penetrate the skate, the phenomenon that the taste of the skate is changed and the flesh is dissolved can be accelerated. For this reason, the skate is aged for less than 1 hour at less than -1 ⁰C, at which the activity of lactic acid bacteria can be minimized. Preferably, the skate is aged at a temperature between -3 ⁰C and -1 ⁰C.

[42] After the aging process, fermented milk and onion juice are removed. At this time, the skin of the skate is thinly removed. In order to inhibit the action of enzymes that diffuse ammonia with the fermentation of the skate during the storage of the skate, the skate is stored at a temperature ranging from -5 ⁰C to -1 ⁰C for about 30 minutes to 5 hours. At a temperature between -5 ⁰C and -1 ⁰C, thin ice is formed on the surface of the skate, such that the activity of enzymes remaining on the surface of the skate can be maintained depending on the resistance thereof.

[43] When fermented milk and onion juice are used, ammonia can be removed, but enzymes that diffuse ammonia cannot be removed. Thus, when the skate treated with a mixture of fermented milk and onion juice is used in the preparation of food, the skate will be fermented while it diffuses ammonia by the action of enzymes. In order to prevent this phenomenon, in the present invention, the skate treated with the mixture of fermented milk and onion can be quickly frozen for storage after the removal of water.

[44] With respect to the method for removing water from the skate, water can be removed by placing the seasoned skate on a filter and then applying pressure thereto. Alternatively, water can be removed by placing the skate on a sieve. However, the scope of the present invention is not limited thereto.

[45] In some cases, when the skate is added to vegetables or other foods, the skate can be crushed by air blast freezing in order to use the nutrients and taste of the skate without influencing the appearance of the food.

[46] When the skate treated according to the above-described embodiment is used in the preparation of food, the unique flavor of the skate, caused by ammonia, disappears, but the alkalinity thereof is maintained and urea or urea precursors remain therein. Thus, while the unique flavor of the skate, which is diffused in a very small amount due to ammonia during the food preparation, do not impair the characteristic taste of the food, it can improve the taste of the food and also retard the spoilage of the food.

[47] Although the skate treated according to the above-described method may be added to fermented food such as kimchi, it can mainly be used in the preparation of minced ribs, grilled meats, ribs or bun fillings, based on meats such as beef, pork, chicken or duck meat. The skate can be added while food is prepared according to the prior method or a method selected depending on individual liking, in which case the skate is preferably added in an amount of 8-11 wt% based on the weight of the food. If the skate is added in an amount of less than 8 wt%, the unique taste of the skate cannot be felt, and also the spoilage-preventing effect of the skate will be insignificant, and if it is added in an amount of more than 11 wt%, it will have the effect of preventing spoilage, but it can deteriorate the characteristic taste of the food. However, when the crushed skate treated by the air-blast freezing method is used, it can be added in an amount selected depending on individual tastes, like the case of use of general spices.

[48] If the skate stored in a quickly frozen state is added to food, the thawing time of the skate can be determined depending on the degree of aging thereof in order to increase the effect thereof. When the degree of aging of the skate is less than 40%, it can be used after storage at -2 ⁰C to 0 ⁰C for about 30 minutes. When the degree of aging of the skate is more than 40%, it can be used after storage for about 1-2 hours.

[49] The degree of a fermented skate is determined based on the pH of the fermented skate. In addition, the amount of ammonia in the skate, particularly olfactory smell, is also considered to determine the degree of the skate.

[50] For example, a non-aged skate has a pH between 6.8 and 7.3, and a completely aged skate, which is generally ingested by human beings, has a pH between 9.65 and 10. Thus, when the pH of a non-aged skate is 7.2 and the pH of a completely aged skate is 10, an aging degree of skate of 40% means that the pH of the skate is 8.72.

[51] However, because the kinds of skates or the skin and aging temperature of skates can be various, the pHs of non-aged skates and completely aged skates, which are used to determine the aging degree of the skates, can slightly vary. Also, the aging degree of a skate can be corrected depending on the smell of the skate. For example, when the tangy smell of a fermented skate is severe, even though the pH of the skate is less then 8.72, the skate can also be regarded as having an aging degree of more than 40%.

[52] Meanwhile, as in the cases of the aging and functionality and the change of storage quality of a skate, the degree of aging of a skate may also be determined based on the amounts of ammonia and nitrogen, that is, pH, volatile basic nitrogen (VBN), thio- barbituric acid (TBA) value, general components during storage period, bacterial count, etc. Mode for the Invention

[53] Hereinafter, the present invention will be described with reference to examples with respect to minced ribs among the above-described foods. However, the technical scope of the present invention is not limited to these examples.

[54] Example 1 : Comparison of enzyme activity between different storage temperatures of skate

[55] Test Example 1

[56] 1 kg of makkoli was stored for 5 days, and then only the formed precipitate was filtered. 240 g of the filtered makkoli precipitate was mixed with 160 g of onion juice, and the mixture was used to season 1 kg of skate fermented according to the prior method. The seasoned skate was divided into three equal parts, which were then placed in refrigerators maintained at temperatures of - 1 ⁰C, 0 ⁰C and 2 ⁰C, respectively, for 1 hour. The skate parts were taken out from the refrigerators, placed in a filter, and then pressed with a stone to remove water. Then, the skate parts were stored in a refrigerator for 3 hours.

[57] Test Example 2: Evaluation of preference of minced ribs prepared using treated skate

[58] 5 g of the skate treated in Test 1, 30 g of pork, 7.7 g of vegetables, including carrot, onion, garlic, ginger, Welsh onion, red pepper and sesame, and 7.3 g of spices, including soy source, millet jelly, sesame oil, flour, alcohol and coffee, were finely minced, thus preparing minced ribs.

[59] The prepared minced ribs were provided to 20 sensory panels, and the evaluation of the preference thereof was repeated two times in the following manner. The evaluation results are shown in Table 2 below.

[60] Table 1 Evaluation method: five-point scale

[61] Table 2 Comparison of preference between storage temperatures

[62] As can be seen in Table 2, at sub-zero temperature, ammonia was removed and enzymes were inactivated, and thus the unique flavor of the fermented skate was not produced. On the other hand, at a temperature of 2 ⁰C, the unique flavor remained and the meat quality became poor.

[63] Example 2: Comparison of food spoilage between addition and non-addition of skate

[64] Test Example 3 [65] 1 kg of makkoli was stored for 5 days, and then only the formed precipitate was filtered. 240 g of the filtered makkoli precipitate was mixed with 160 g of onion juice, and the mixture was used to season 1 kg of a skate fermented according to the prior method. The seasoned skate was placed in a refrigerator maintained at a temperature of 0 ⁰C for 1 hour. The makkoli and the onion juice were removed from the skate stored in the refrigerator, and the skate was stored in a refrigerator at maintained at -3 ⁰C.

[66] 5 g of the stored skate, 30 g of pork, 7.7 g of vegetables, including carrot, onion, garlic, ginger, Welsh onion, red pepper and sesame, and 7.3 g of spices, including soy source, millet jelly, sesame oil, flour, alcohol and coffee, were finely minced, thus preparing minced ribs. [67] The prepared minced ribs were stored in a refrigerator for 3 days, 5 days, 7 days and 15 days, and the spoilage thereof was compared between the storage periods. [68] Test Example 4

[69] 80 g of aged wine was mixed with 360 g of onion juice, and the mixture was used to season 1 kg of a skate fermented according to the prior method. Then, the seasoned skate was treated in the same manner as in Example 1, and the spoilage thereof was exampled.

[70] Test Example 5

[71] 240 g of fermented milk was mixed with 160 g of onion juice, and the mixture was used to season 1 kg of a skate fermented according to the prior method. The season skate was treated in the same manner as in Example 1, and the spoilage thereof was exampled.

[72] Comparative Example 1

[73] 35 g of pork, 7.7 g of vegetables, including carrot, onion, garlic, ginger, Welsh onion, red pepper and sesame, and 7.3 g of spices, including soy source, millet jelly, sesame oil, flour, alcohol and coffee, were finely minced, thus preparing minced ribs.

The prepared minced ribs were divided into four equal parts, which were then stored in a refrigerator for 3 days, 5 days, 7 days and 15 days, respectively. [74] The above-described minced ribs were provided to 20 sensory panels, and the evaluation of spoilage thereof, based on color, odor and taste, was repeated two times.

The evaluation results are shown in Table 2 below. [75] Table 3

Comparison of food spoilage

[76] As can be seen in Table 3, in the case of Test Examples 3-5 where the skate was ad ded, the minced ribs did not spoil, even after a storage period of 15 days, even though there was a slight difference between Examples 3-5. However, in the case of Comparative Example 1, the minced ribs spoiled after a storage period of 5 days, because the color was changed, fungi were generated, and the odor and the taste were deteriorated.

[77] Example 3: Comparison of food preference between addition of treated skate and addition of untreated skate

[78] Test Example 6

[79] A fermented skate was treated with a mixture of makkoli and onion juice as described in Test Example 3. 3 g of the treated skate, 32 g of pork, 7.7 g of vegetables, including carrot, onion, garlic, ginger, Welsh onion, red pepper and sesame, and 7.3 g of spices, including soy source, millet jelly, sesame oil, flour, alcohol and coffee, were finely minced, thus preparing minced ribs.

[80] Test Example 7

[81] Using a fermented skate, treated with a mixture of wine and onion juice as described in Test Example 4, minced ribs were prepared as described in Test Example 4.

[82] Test Example 8

[83] Using a fermented skate, treated with a mixture of wine and onion juice as described in Test Example 5, minced ribs were prepared as described in Test Example 4.

[84] Comparative Example 2

[85] 5 g of a fermented skate, 35 g of pork, 7.7 g of vegetables, including carrot, onion, garlic, ginger, Welsh onion, red pepper and sesame, and 7.3 g of spices, including soy source, millet jelly, sesame oil, flour, alcohol and coffee, were finely minced, thus preparing minced ribs. [86] The above-described minced ribs were provided to 20 sensory panels, and the evaluation of the preference thereof was repeated two times. The evaluation results are shown in Table 3 below.

[87] Table 4

Comparison of food preference between addition of treated skate and addition of untreated skate

[88] As can be seen in Table 4, Test Examples 6-8 showed high preference with respect to light taste and texture compared to that those of Comparative Example 1, there was a slight difference between Test Examples 6-8.

[89] Example 4: Effects of addition of processed skate on retardation of spoilage and removal of various bacteria [90] The bacterial spoilage of the minced rib prepared in Test Example 3 was examined in a research institute. As a result, the results shown in FIGS. 1 and 2 could be obtained. FIG. 1 shows test results for minced ribs to which no skate was added, and FIG. 2 shows test results for minced ribs prepared in Test Example 3.

[91] As shown in FIGS. 1 and 2, the minced ribs showed negative responses to harmful bacteria, Staphylococcus aureus, Vibrio par ahaemolyticus, E. coli 0157, Salmonella, Listeria Monocytogenes, Bacillus cereus and Yersinia enterocolitica. However, the number of bacteria in FIG. 1 was 2,900,000 CFU/g, which was about 290-fold larger than the number of bacteria (11,000 CFU/g) in FIG. 2. Also, yeast fungi present in a skate did not appear in FIG. 1, but were shown at a concentration of 220 CFU/g in FIG. 2. Thus, it could be seen that the activity of enzymes abundantly present in a skate could be maintained, even when the skate was processed according to the present invention.

[92] The above description merely illustrates the technical idea of the present invention, and those skilled in the art will appreciate that various variations and modifications are possible, without departing from the essential features of the present invention. Accordingly, the embodiments disclosed herein are for illustrative purposes only and are not to be construed to limit the technical idea of the present invention. The scope of the present invention should be defined, and therefore the present invention includes technical ideas equivalent to the appended claims. Industrial Applicability

[93] As described above, according to the present invention, the unique flavor of a fermented skate is removed by removing ammonia, and as a result, the rejection of the fermented skate disappears, such that everyone can ingest the rich nutrients of the fermented skate. Also, the addition of the inventive treated skate to food can provide the effect of retarding the spoilage of the food. In addition, the crushed skate prepared by subjecting the fermented skate to air-blast freezing can be added to various foods to taste, thus allowing the rich nutrients and food spoilage-preventing effects of the fermented skate to be widely used.

Claims

[I] A method for processing a skate, the method comprising the steps of:

(a) precipitating a fermented skate in a mixture, obtained by mixing fermented liquid with antioxidant-containing vegetables at a mixing ratio of 2:8 to 9:1, at a temperature between 0 ⁰C and 1 ⁰C for 10 minutes to 2 hours;

(b) filtering only the precipitate formed in step (a) and removing water from the precipitate; and

(c) storing the water-removed precipitate of step (b) at a temperature between -5 0C and 0 ⁰C for 30 minutes to 5 hours.

[2] The method of Claim 1, wherein the antioxidant-containing vegetables in the step (a) include at least one selected from among onion, garlic and ginger. [3] The method of Claim 1, wherein the fermented liquid in the step (a) is at least one selected from the group consisting of makkoli, grape wine, black raspberry wine and fermented Phellinus Linteus wine. [4] The method of Claim 3, wherein, when the fermented liquid in the step (a) is makkoli, a precipitate obtained by precipitating the makkoli for 3-5 days is used. [5] The method of Claim 3, wherein, when the fermented liquid in the step (a) is makkoli, the mixing ratio is 6:4 to 9:1. [6] The method of Claim 3, wherein, when the fermented liquid in the step (a) is grape wine, the mixing ratio is 2:8-3:7. [7] The method of Claim 1, which further comprises, after step (c), a step of crushing the stored skate by air-blast freezing. [8] The method of Claim 1, wherein, when the aging of the skate in the step (c) is less than 40%, the water-removed precipitate is stored at a temperature between -

2 ⁰C and 0 ⁰C for 30-40 minutes. [9] The method of Claim 1, wherein, when the aging of the skate in the step (c) is more than 40%, the water-removed precipitate is stored at a temperature between

-2 ⁰C and 0 ⁰C for 1-2 hours. [10] A method for processing a skate, the method comprising the steps of:

(a) precipitating a fermented skate in a mixture, obtained by mixing a milk product with antioxidant-containing vegetables at a mixing ratio, at a temperature between -3 ⁰C and -1 ⁰C for 10 minutes to 1 hour;

(c) storing the water-removed precipitate of step (b) at a temperature between -5 0C and -1 ⁰C for 30 minutes to 5 hours.

[I I] An ammonia-removed skate processed according to the method of any one of Claims 1 to 10. [12] A method for retarding the spoilage of food, comprising adding the skate of

Claim 11 to the food in an amount of 8- 11 wt% based on the weight of the food.