Fermentation method of skate using charred oak barrels and natural charcoal

Abstract

The present invention relates to a method for aging skate using a charred oak barrel and oak charcoal, and more specifically, to a method for aging skate with oak charcoal in an oak barrel that has been charred by burning the inside of the oak barrel at a high temperature of 250 degrees or higher for 15 to 40 seconds until the inner surface becomes charred, thereby reducing unpleasant odors and improving palatability.

Description

Technology Field

[0001] The present invention relates to a method for aging skate, and specifically to a method for aging skate using a charred oak barrel in which the inside of the oak barrel is burned black at a high temperature of 250 degrees or higher for 15 to 40 seconds so that the inner surface turns into charcoal components, together with oak charcoal. This method is a skate aging method that can improve palatability by reducing unpleasant odors and ensuring proper aging. Background Technology

[0002] From a biological perspective, the skate is a cartilaginous fish belonging to the family Styraxidae. It is widely distributed in Korea along the coastal waters near Heuksando Island, Mokpo, Gunsan, and Incheon, and is also extensively distributed in the South China Sea and south of Hokkaido, Japan.

[0003] Skate contains a large amount of essential fatty acids, such as taurine, which plays a crucial role in growth and development, linoleic acid, and arachidonic acid, which reduce serum cholesterol and improve cognitive function. These acids offer high preventive effects against vascular diseases and heart failure through cell membrane stabilization and cholesterol regulation. Furthermore, skate contains large amounts of EPA and DHA, which are beneficial for preventing adult diseases such as coronary artery disease and thrombosis, as well as promoting brain development and enhancing vision. In addition, the skin of the skate contains large amounts of collagen, protein, and calcium, while the bones contain chondroitin, a mucopolysaccharide protein, leading to an improved perception of skate.

[0004] Skate is aged for a certain period and consumed in dishes such as raw sashimi, seasoned raw sashimi, and skate trio. Generally, to age skate, a method is used in which the fish is wrapped in a cloth, covered with straw, placed in a jar, and left in a shaded area; it naturally ages after about 3 to 5 days in summer, 8 to 10 days in spring or cold autumn, and 18 to 20 days in winter. As the aging process progresses, ammonia is produced due to urea and urea precursors contained within the fish. The ammonia generated during the aging process creates the distinctive aroma and pungent taste of aged skate that stimulate the nose. In aged skate, large amounts of free amino acids such as anserine, taurine, alanine, and lysine are detected. In particular, anserine is known to not only provide umami flavor but also to be involved in the buffering capacity of muscles, the activation of myrosine ATPase, and the transport of iron ions for the activation of cytochrome oxidase. Furthermore, taurine is produced in greater quantities during the fermentation of skate than is contained in the skate itself, and it is known to possess various physiological functions in addition to preventing cholesterol accumulation. Although aged skate is nutritious, it faces the problem of being difficult to gain widespread popularity because, while enthusiasts prefer it due to the pungent taste and unique odor caused by ammonia generated during the fermentation process, it causes aversion in people sensitive to smells. Contamination by impurities released from the skate during the fermentation process and the proliferation of harmful bacteria degrade the taste of the aged skate. Accordingly, various methods for aging skate are being developed, such as those described in Korean Registered Patents No. 10-0985999 and No. 10-2020-0088376. There is a need for a method that can remove ammonia, which is the cause of the unique odor of fermented skate, without destroying the abundant free amino acids contained in the fermented skate.

[0005] Oak barrels generate large amounts of phytoncides, which can inhibit the growth of harmful bacteria during aging. It is known that the leaves and stems of trees growing naturally emit phytoncides—aromatic antibiotic substances—into the air or soil to defend themselves against surrounding pests and microorganisms. Phytoncide is a general term for substances emitted or secreted by plants to resist pathogens, pests, and fungi; its main component is a volatile organic compound belonging to the terpene family. In addition, it contains phenolic compounds, alkaloids, and glycosides. Generally, oak barrels are used for aging wine or whiskey because the tannins in oak have the effect of softening the texture. Alcohol aged in oak barrels undergoes various chemical reactions, resulting in a variety of aromas such as vanilla, nuts, and chocolate. Furthermore, as the oak barrels repeatedly expand and contract during the summer and winter, alcohol evaporates; this intensifies the taste and aroma, resulting in a deeper flavor. Furthermore, regardless of oak barrel aging, alcohol molecules associate with water molecules over time, causing the characteristic sharp taste of alcohol to disappear and resulting in a smoother flavor. Since the longer it is aged in oak barrels, the deeper, richer, and smoother the flavor becomes, its popularity is inevitable. There is a saying that "the oak barrel determines more than 70% of the taste of whisky." In particular, bourbon whisky aged with the inside of the oak barrel charred brings out flavors such as vanilla, coconut, caramel, vanilla, cream soda, and baking spices even more intensely.

[0006] The method of aging coffee in oak barrels is also widely used. This is because it allows the flavor of oak to naturally infuse into the coffee, adding a unique aroma and flavor.

[0007] Charcoal is a natural material with a porous structure that is used for air and water purification, deodorization, humidity control, and mitigation of electromagnetic waves and static electricity.

[0008] The general effects of charcoal include water purification, gas adsorption and freshness preservation, humidity control, deodorization, and the emission of far-infrared rays and negative ions. Skin and health: It is known to help improve skin conditions such as atopic dermatitis and aid in the elimination of heavy metals and waste products. Prior art literature

[65535] Republic of Korea Registered Patent No. 10-0985999: Method for aging skate using a charcoal aging room and charcoal Republic of Korea Registered Patent No. 10-2020-0088376: Method for aging skate using an oak barrel The problem to be solved

[0010] The present invention was created to improve upon conventional problems, and aims to provide a method for aging skate using a charred oak barrel and charcoal, in which the skate is aged at a low temperature using charred oak barrel and charcoal, in which the inside of the oak barrel is burned black at a high temperature of 250 degrees or higher for 15 to 40 seconds so that the inner surface turns into charcoal components. This reduces unpleasant odors and ensures proper aging, thereby improving palatability.

[0011] Korean Registered Patent No. 10-0985999: The inventor of the method for aging skate using a charcoal aging room and charcoal is the same person as the author of this application, and presents a more effective method for aging skate using charcoal than the aging method of Korean Registered Patent No. 10-0985999, and Korean Registered Patent No. 10-2020-0088376: The method for aging skate using an oak barrel is different from the method using a charred oak barrel and a charcoal mat used in the skate method of this patent application, and the first aging process and second aging process.

[0012] The interior of a charred oak barrel, where the inside has been transformed into charcoal, provides a more direct effect than a charcoal aging room, and the effects generated during the aging process differ from those of a standard oak barrel.

[0013] Charred oak barrels can produce the effects of both oak wood and oak charcoal simultaneously. means of solving the problem

[0014] Charred oak barrels can produce the effects of both oak wood and oak charcoal simultaneously. Effects of the invention

[0015] To achieve the above objective, the present invention prepares a charred oak barrel in which the inside of the oak barrel is burned black at a high temperature of 250 degrees or higher for 15 to 40 seconds, and a mesh mat containing oak charcoal. The method comprises a first aging step in which the skate is washed, the internal organs are removed, and the skate is placed inside a charred oak barrel and aged for 3 to 5 days in a first aging room at 3 to 8°C, and a second aging step in which the oak barrel containing the skate is aged for 15 to 20 days in an aging room at -3 to 1°C. The step of placing the skate comprises the step of preparing a bottom mat, an interlayer mat, and an upper mat by filling a bag made of a mesh with charcoal, the step of stacking the skate by placing the interlayer mat at certain height intervals, and the step of placing the upper mat on top of the stacked skate, and the step of sealing the opening of the oak barrel with a charred lid. When transferring to the second aging room, the skate placed in the oak barrel is stacked by switching the upper and lower layers. Brief explanation of the drawing

[0016] FIG. 1 is a cross-sectional view showing a skate and a charred mat being layered and aged in a charred oak barrel of FIG. 2, and FIG. 2 is an exploded perspective view showing the appearance of a charred oak barrel used in a method for aging skate according to an example of the present invention. FIG. 3 is a process of a method for aging skate using a charred oak barrel and charcoal according to the present invention. Specific details for implementing the invention

[0017] Hereinafter, a method for aging skate using a charred oak barrel and charcoal according to a preferred embodiment of the present invention will be described in detail.

[0018] The method for aging skate using a charred oak barrel and charred oak charcoal according to the present invention comprises a first aging step in which the surface of the skate is washed to remove impurities, the skate is placed inside a charred oak barrel, and the skate is aged for 3 to 5 days in an aging chamber at 3 to 8°C, and a second aging step in which the charred oak barrel into which the skate is placed is aged for 15 to 20 days in an aging chamber at -3 to 1°C. The step of placing the skate comprises the step of preparing a lower mat, an interlayer mat, and an upper mat by filling a bag made of a mesh with charred oak charcoal, the step of stacking the skate by placing the interlayer mat at certain height intervals, and the step of placing the upper mat on top of the stacked skate, and the step of sealing the opening of the oak barrel with a charred lid.

[0019] The method for aging skate using a charred oak barrel and charcoal according to the present invention comprises a first aging step in which the surface of the skate is washed to remove impurities, the skate is placed inside a charred oak barrel, and the skate is aged for 3 to 5 days in an aging chamber at 3 to 8°C, and a second aging step in which the charred oak barrel into which the skate is placed is aged for 15 to 20 days in an aging chamber at -3 to 1°C. The step of placing the skate comprises the step of preparing a lower mat, an interlayer mat, and an upper mat by filling a bag made of a mesh with charcoal, the step of stacking the skate by placing the interlayer mat at certain height intervals, and the step of placing the upper mat on top of the stacked skate, and the step of sealing the opening of the oak barrel with a charred lid.

[0020] Proceed step by step as described in Fig. 3.

[0021] 1. Prepare an oak barrel (2) with the interior filled.

[0022] Figure 2 shows an example of an oak barrel (2) with a filled interior.

[0023] The oak barrel is made by arranging multiple oak planks in a circle and then wrapping the outside with a metal frame (6). Domestic oak trees such as sawtooth oak, cork oak, water oak, and striped oak can be used. The top opening of the oak barrel must be wider than the bottom to make it easier to put in and take out the skate (1). The inside of the prepared oak barrel is charred by burning it black at a high temperature of over 250 degrees for 15 to 40 seconds so that the inner surface becomes charred. Then, an oak barrel (2) with a charred interior is prepared. The inner surface of the oak barrel lid is also charred in the same way. Then, an oak barrel lid (5) with a charred interior is prepared. Charring is Briefly burning the inside of the oak barrel with a high-temperature fire to form a layer of charcoal This process differs from toasting, which involves burning at a low temperature for a long time.

[0024] 2. Prepare charcoal mat (3)

[0025] In Fig. 1, the charcoal mat (3) includes a charcoal lower mat (3-1), a charcoal laminated mat (3-2), and a charcoal upper mat (3-3), but it is fine to use the same charcoal mat (3).

[0026] The bag can be made of netting. The mesh size of the netting is smaller than that of the charcoal. Since one charcoal lower mat (3-1), two or more charcoal stacking mats (3-2), and one charcoal upper mat (3-3) are used in the lamination process, at least four charcoal mats (3) are prepared.

[0027] 3. Washing step

[0028] The skate (1) can be a fresh skate (1) caught in the domestic coastal waters or a frozen skate (1). The frozen skate (1) is prepared by thawing it at room temperature. The mucus, impurities, and salt on the surface of the prepared skate (1) are washed off with clean water. The reason for washing is that foreign substances on the surface may ripen together during the ripening process and cause a bitter taste, and if salt remains, the salty taste may permeate the skate (1).

[0029] 4. Internal organ removal

[0030] After washing, the internal organs of the skate (1) are removed. This is because if the internal organs are not removed and the skate is aged together, the contents inside the internal organs will rot and a bitter taste will permeate, which can alter the unique good taste of the skate (1), and the gallbladder attached to the liver of the skate (1) will spread to other parts and permeate the bitter taste. The inside of the skate (1) from which the internal organs have been removed is also washed with clean water and then dried.

[0031] 5. Insert into the inside (4) of the charred oak barrel

[0032] Figure 1 shows an example.

[0033] After laying and installing a charcoal bottom mat (3-1) on the bottom of the charred oak barrel (2), the skate (1) is stacked on top of the charcoal bottom mat (3-1). At this time, the skate (1) is stacked while placing charcoal interlayer mats (3-2) at regular intervals. Thus, one or more charcoal interlayer mats (3-2) may be placed depending on the height of the charred oak barrel (2) or the size of the skate (1). Once the skate (1) and the charcoal interlayer mats (3-2) are all stacked, a charcoal top mat (3-3) is placed on top. Finally, the lid (5) of the charred oak barrel is closed.

[0034] 6. First aging stage

[0035] Next, when the layering of skate (1) and charcoal mat (3) in the oak barrel (2) filled with wood is finished, the first aging process is carried out. The first aging is performed for 3 to 5 days in an aging room at 3 to 8°C. The temperature of the first aging room is set higher than the temperature of the second aging room. The reason the temperature of the first aging room is higher than the temperature of the second aging room is that the initial aging must be performed at a higher temperature for a shorter period of time so that ammonia gas is generated due to the urea components of the skate (1) itself, thereby controlling the aging period and allowing waste products from the skate (1) itself to be expelled more quickly.

[0036] 7. Change of position of skate (1) and charcoal mat (3) inside the charred oak barrel (2)

[0037] When the first aging is complete, the skate (1) and the charcoal mat (3) inside the charred oak barrel (2) are flipped over and stacked before being moved to the second aging room. The reason for changing the position of the skate is that the skate (1) at the bottom loses a lot of moisture due to the pressure from the skate (1) and the charcoal mat (3) at the top, while the skate (1) at the top loses less moisture because it is not subjected to pressure, so the skate (1) aged in the same charred oak barrel (2) may have different tastes.

[0038] 8. Second aging stage

[0039] The charred oak barrel (2), in which the positions of the skate (1) and the charcoal mat (3) have been changed, is aged in a aging room at -3 to 1°C for 15 to 20 days. The reason the temperature of the 2nd aging room must be lower than the temperature of the 1st aging room is that the 1st aging room is a stage for initial aging and removing waste, but the 2nd aging room is aged for a long time at a low temperature to firm up the flesh of the skate (1), resulting in excellent texture and increased umami flavor.

[0040] In particular, the present invention allows the interior of a charred oak barrel, in which the interior of the oak barrel is transformed into charcoal, to simultaneously produce the effects of oak wood and charcoal. A charcoal lower mat (3-1), a charcoal interlayer mat (3-2), and a charcoal upper mat (3-3) are installed inside the charred oak barrel (2) to facilitate air circulation inside the charred oak barrel (2) and to absorb moisture and impurities generated from the skate (1) during aging. This is because impurities generated from the skate (1) can contaminate the interior of the charred oak barrel (2), and the resulting proliferation of harmful bacteria can degrade the taste of the aged skate (1). Furthermore, the charcoal filled inside the charred oak barrel (2) and in the charcoal lower mat (3-1), charcoal interlayer mat (3-2), and charcoal upper mat (3-3) can suppress the proliferation of harmful bacteria during aging. Explanation of the symbols

[0041] 1) Skate 2) Charred oak barrel 3) Charcoal mat 3-1) Lower charcoal mat 3-2) Interlayer charcoal mat 3-3) Upper charcoal mat 4) Charred oak barrel interior 5) Charred oak barrel lid 6) Metal frame

Claims

Claim 1 The method comprises a first aging step in which a skate with its internal organs removed and a charcoal mat are placed inside a charring-treated oak barrel, and the skate is aged for 3 to 5 days in a first aging chamber at 3 to 8°C, and a second aging step in which the charring-treated oak barrel containing the skate and the charcoal mat is aged for 15 to 20 days in an aging chamber at -3 to 1°C; the step of preparing the charcoal mat includes a step of manufacturing the charcoal by filling a bag made of mesh with charcoal and classifying it into a charcoal bottom mat, a charcoal middle mat, and a charcoal top mat so that they can be placed at the top, middle, and bottom of the skate; the method comprises a step of stacking the skates while placing the charcoal middle mat at certain heights to form air circulation passages between the skates, and once the stacking is complete, covering with the charcoal top mat and sealing the mouth of the oak barrel with a lid; and when transferring to the second aging chamber, among the skates placed in the oak barrel A method for aging skate characterized by controlling the uniformity of aging by swapping the positions of skate located in the upper layer and skate located in the lower layer and re-stacking.

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