KR100738658B1 - Composition comprising propolis for producing meat seasoning sauce and method thereof - Google Patents

Abstract

The present invention relates to a meat seasoning sauce containing a natural propolis extract, propolis is a natural substance with a high pharmacological effect, meat seasoning sauce containing a natural propolis to improve the taste and nutrition of meat and prolong the quality of life Has the effect.

Propolis, Meat, Seasoning Sauce, Herbal Medicine, Functionality, Quality Life, Food Preservative

Description

Composition comprising propolis for producing meat seasoning sauce and method

1 is a diagram showing the total bacteria change of seasoning sauce using pork by storage period.

Figure 2 is a diagram showing the coliform change in the number of seasoning sauce using pork by storage period.

The present invention relates to a meat seasoning sauce containing a propolis extract and a method for preparing the same, which is limited to the development of health foods and medicines by adding a propolis extract that can exhibit various forms of pharmacological efficacy when preparing the meat seasoning sauce. It relates to a seasoning sauce used directly as a food and a preparation method thereof.

Propolis is a substance made by mixing bees and enzymes with a substance such as a resin extracted from various plants for the survival and reproduction of bees. Bees apply propolis in the gaps of the beehive to protect themselves from germs and viruses and to prevent invasion by enemies such as wasps and mice. This maintains a suitable habitat for laying and growing, ripening and storage of honey. Especially when the queen bee is spawning, worker bees can be used to disinfect the spawning area.

Propolis has long been used by humans as an anti-pure agent, as long as there is a record that it was used in Egypt about 300 BC. Recently, in 1965, French physician Lesmi Showbang, while studying the absence of bacteria in the body of bees, found that propolis was a natural antibiotic.

Propolis contains the most organics and minerals, and contains 104 kinds of ingredients. Among many components, minerals, vitamins, amino acids, fats, organic acids, flavonoids, etc. play an important role in cell metabolism, terpenes, etc. have an anticancer effect. In particular, there are more than 100 kinds of flavonoids, which are very helpful for promoting health.

The main benefits of propolis include anti-inflammatory, antioxidant, and immune enhancement. The anti-inflammatory effect is due to half the enzymes that make prostaglandins that cause inflammation in the body. In addition, the flavonoids, the main ingredient, eliminates the active oxygen, so it has an antioxidant effect. Quercetin, which has anti-cancer effects, blocks cancer genes before they are replicated.

Propolis has been well proven by many people for its physiological activity and efficacy over the years, and the results and use of foreign countries are vast, so domestic research is insignificant, and the scope of use is very limited. The active ingredient in propolis contains a large amount of flavonoids, which have antioxidant and physiological activation functions for the human body to help metabolism, and various pharmacological functions such as antibacterial, anti-inflammatory and anti-cancer effects have been scientifically proven. Research has been made on health foods and medicines.

Recently, as attention to health and awareness of the importance of health has increased in Korea, various types of health supplements and medicines have been released, but there are no examples of directly using them as food. For example, many attempts have been made to develop propolis as a functional beverage (Patent 10-0396586, Patent 10-2005-0020477, etc.), but the situation is having a lot of difficulties in commercialization due to low popularity and lack of flavor. Therefore, in order to promote the consumption of propolis, the development of food that can be easily used by consumers is required.

On the other hand, the storage capacity was increased by using potassium sorbate, phosphate, and lactic acid bacteria to enhance the preservation of existing meat products, but if artificial preservatives, which are chemical synthetics, are continuously accumulated in the body, acute, chronic toxicity, and carcinogenicity There is a concern about mutagenicity, which is causing controversy about the harmful effects on the human body. Therefore, there is a situation in which the use of meat products by consumers is being avoided, and the tendency to exclude these additives is increasing, and the consumer's desire for natural materials is increasing.

The present invention has been proposed to solve the problems of the prior art as described above, an object of the present invention is to provide a functional meat seasoning sauce with excellent meat taste and nutrition by using a natural propolis extract.

In addition, another object of the present invention is to provide a method for producing excellent meat seasoning sauce that can extend the life of life by adding natural propolis extract with high pharmacological efficacy as an active ingredient of spice sauce instead of the existing artificial preservatives.

In order to achieve the above object, the present invention provides a meat seasoning sauce composition containing a propolis extract as an active ingredient.

The meat seasoning sauce composition according to the present invention further comprises an herbal medicine extract, the herbal medicine extract is Astragalus, Angelica, shiitake, licorice, wolfberry, Schisandra chinensis, Cornus, Green tea, Dermis, Brown root, Ogapi, Cinnamon, Situation, Cheongung, Baekchul, Octagon To provide a meat sauce composition, characterized in that the extract of one or two or more herbs selected from jujube.

The meat seasoning sauce composition according to the present invention contains one or two or more seasonings selected from garlic, ginger, pepper, pepper, onion, green onions, pear juice, plum blue, caramel sauce, soy sauce, sugar in the herbal extracts Provides a meat sauce sauce composition characterized by.

Meat seasoning sauce composition according to the present invention preferably provides a meat seasoning sauce composition, characterized in that the propolis extract contains 0.4% (w / w) to 1% (w / w) relative to the total weight.

The meat seasoning sauce composition according to the present invention is preferably the standardized ingredients for meat seasoning sauces of Chinese medicine, Astragalus, Angelica, Shiitake, Licorice, Wolfberry, Schisandra chinensis, Cornus, Green tea, Dermis, Root, Ogapi, Cinnamon, Situation, Cheongung, Step of extracting hot water after removing foreign substances by quantitating white extract, octagon and jujube respectively: This herbal extract contains natural ingredients such as garlic, ginger, pepper, Japanese pepper, onion, green onion, pear juice, plum blue, caramel sauce, soy sauce and sugar. Mixing a variety of seasoning to provide: and provides a method of producing a meat seasoning sauce comprising the step of mixing the propolis extract to the mixture.

Hereinafter, the content of the present invention in more detail as follows.

Propolis used as an additive in the meat seasoning sauce in the present invention is a fat-soluble complex obtained from the honeycomb resins made by mixing the bees and secretion to the salivary glands secretion of bees collected to protect the growth of various buds and trees It is known as a sticky, rubbery natural substance.

Propolis extract added as an active ingredient in the present invention was used to purchase propolis products of bee love garden (Korea), preferably total flavonoid (total flavonoid) content of 20.0 ~ 22.0 mg / g, seasoning sauce 0.4 to 1.0% (w / w) is added in weight% based on the total composition. In the preferred embodiment of the present invention described below, the ratio of extracts from various herbal medicines were calculated and extracted, and the standardized extracts were seasoned with seasoning sauce. The total flavonoid content was 21.8 mg / g. (w / w)-1% (w / w) is added to prepare meat sauce with excellent taste and nutrition and prolong the life of the meat.

Herbal medicine extracts provided for standardization in the present invention are as follows. Herbal medicine suitable for the present invention is well matched with meat and excellent in taste and nutrition on the basis of the efficacy described in Dongbobogam, Astragalus, Angelica, Shiitake, Licorice, Gojija, Schisandra chinensis, Cornus, Green angle, Dermis, Brown root, Ogapi, Cinnamon, Circumferential, astronomical, ectopic, octagonal, jujube; at least one or more of these components may be used, preferably composed of two or more mixed components, and more preferably a certain amount of all the components listed above. The extract obtained from the measurement is used.

The preparation method of the herbal medicine extract presented as a preferred embodiment is as follows. First, Astragalus 100g, Angelica 100g, Shiitake 100g, Licorice 100g, Gojiberry 100g, Schisandra chinensis 100g, Cornus 100g, Green angle 100g, Dermis 100g, Brown root 100g, Ogapi 100g, Cinnamon 100g, Situation 50g, Cheongung 50g, Baekchul 50g, Octagonal 50g, Jujube After quantifying 200g to remove foreign substances, the first hot water is filtered by adding 38 liters of water and extracting 35 liters at 98 ° C. for 150 minutes for 150 minutes. Under the above conditions, the best extract can be obtained, and as the extraction time increases, the woody part of the medicinal herb is extracted, so it is difficult to obtain an extract of the desired concentration when extracted with sensory bitterness or imitate and extracted for less than 5 hours. In addition to the above extraction method, various extraction methods known in the art may be used.

Basic meat seasoning sauce used in the present invention is a spice and seasoning liquid garlic, ginger, pepper, pepper, onion, green onions, pear juice (preferably, 2% by weight ginger: 97% by weight pear: consisting of 1% by weight bellflower), It is prepared by mixing an appropriate amount of various seasonings including natural ingredients such as plum blue, caramel sauce, soy sauce and sugar.

In order to measure the quality characteristics of the meat seasoning sauce prepared in the present invention, the pH was measured with a pH meter (Corning Pinnacle 540, UAS), and the total acidity was added to 40 g of distilled water in 10 g of sauce and 0.1 N NaOH was added to pH 8.3. Titration until this was carried out, and the ml water consumed at this time was used as the titratable acidity. For salinity measurement, 5 g of the source was precarbonized and incinerated, and then dissolved in a small amount of distilled water, and then filtered and used as 250 ml of distilled water. Take 5 mL of this, add 1 mL of 2% potassium chromate as an indicator, and add 0.02 N silver nitrate (AgNO ₃ ) Was quantified by titration with a standard solution. The glucose measurement was repeated three times using a digital refractometer 1230 (3T, ATAGO). As shown in Table 1, the pH of Comparative Example 1 and Comparative Example 2 did not show a large difference between about pH 5.0, the titratable acidity was found to be 0.25% in Comparative Example 1 and Comparative Example 2 was slightly 0.22% Appeared low. In the case of salinity, Comparative Example 2, which is a seasoning sauce containing propolis extract, showed 3.00%, but Comparative Example 1 showed 3.03%. The sugar content of Comparative Example 1 was 16.0 Brix, but in Comparative Example 2 to which the propolis extract was added, it was slightly higher to 17.0 Brix. The quality characteristics of the seasoning sauce did not show a significant difference immediately after the preparation of Comparative Example 1 and Comparative Example 2.

 Pork was prepared using seasoning sauce containing or not containing the propolis extract prepared in the present invention, and the sensory and sensory characteristics of commercial sauce and commercial sauce were compared.

In order to measure the peroxide value (POV), 0.5 g of crude fat was extracted using mixed organic solvent A (chloroform 2: methanol 1) in ground meat and mixed organic solvent B (acetic acid 3: chloroform 2) 10 After ml was added to completely dissolve fat, 1 ml of KI saturated solution (potassium iodine) was added thereto, and the stopper was closed and reacted with severe shaking for 2 minutes, and then left in the cow for 5 minutes. After standing, 40 ml of distilled water was added thereto, followed by vigorous shaking. Then, 0.25 ml of 1% starch was added and reacted for 1 minute, and then changed to purple, and titrated with 0.01 N sodium thiosulfate.

To determine the thiobarbituric acid value (TBA), 50 ml of 20% trichloroacetic acid (in 2 M phosphoric acid) was added to 20 g of ground meat and homogenizer at 14,000 rpm. After homogenization for 3 minutes, filtered by whatman No. 2 filter paper to 100 ml distilled water. Take 5 ml of this filtrate and 5 ml of 5 mM 2-thiobarbituric acid, add to the test tube, mix well, leave for 15 hr in the dark, and absorb the absorbance at 530 nm with UV-spectrophotometer. Measured.

Volatile basic nitrogen (VBN) was measured by the conway microdiffusion method. Since meat is partially different in quality or composition, take the meat parts from different places as much as possible and chop them finely, mix them well, put them in a mass flask by 10 g (w), and add 90 ml of distilled water. homogenizer) and homogenized at 14,000 rpm for 3 minutes and filtered. The filtrate was placed in the chamber by adding 1 mL of 0.01 N BrO ₃ solution and 1 drop of Brunswik indicator into the chamber after putting 1 mL of test solution under the outer chamber of the conway unit. After injecting 1 ml of saturated K ₂ CO ₃ into the outer chamber, immediately cover the cover and fix it with a clip, mix well by tilting the diffuser forward and backward, and then mix well. 0.01 N BrO ₃ was titrated with 0.02 NH ₂ SO ₄ solution to obtain an average of three times.

The total number of bacteria and coliform bacteria were measured by opening the prototype lid and mixing the sample meat in the container evenly with sterile tweezers, and then using a sterile knife to cut 10 g about 0.5 cm thick from the surface. Measured.

As shown in Table 2, the POV change tended to increase with increasing storage period. In general, the POV is determined to be unfresh food at 35-40 meq / kg. In Comparative Example 3, POVs of 38 meq / kg and 39 meq / kg were shown at 12 days, but Comparative Example 4 was 36 meq / kg at 16 days of storage. During the storage period, the POV of Comparative Example 4 containing the propolis extract was lower than that of Comparative Example 3, and POV was slightly decreased in Comparative Example 4 around 8-10 days of storage.

Changes in TBA are known to be closely correlated with sensory testing of meat products. The principle is that malonaldehyde is produced when rancidity in meat products produces rancid odor, which is used as a criterion for freshness. The TBA value, which shows the degree of rancidity of meat, also tended to increase with increasing storage period, and about 0.05 mg MA / kg less than Comparative Example 3 which did not contain Propolis extract. As, it showed a low level.

VBN change of meat gradually increased from about 8.2 mg% of meat on the day of storage, and Comparative Example 3 showed about 18.6 ~ 20.6 mg% on 16-18 days, and Comparative Example 4 showed low tendency. The VBN value of 22 mg% was shown on day 20. Changes in the total number of bacteria and the number of coliform bacteria are as shown in Figs. Accordingly, the quality characteristics of pork using seasoning sauce were found to be superior to Comparative Example 4 compared to Comparative Example 3.

In the present invention, the sensory test evaluated the sensory characteristics such as color, herbal smell, pork smell, texture, taste, and palatability by nine-point palatometric method. The sample was put in seasoning pork in a pan preheated to 160 ℃ in advance under the same conditions, the front side was baked for 3 minutes, then turned over and baked the back for 2 more minutes. The baked sample was cooled to room temperature for 1 minute and then cut into about 2 cm x 3 cm to present as a sample. (9-point symbol scale method: 9 Very Good, 7 Good, 5 Fair, 3 Bad, 1 Very Bad)

 As shown in Table 3, the sensory test results according to the storage period are shown. Overall, there was no significant relationship between storage periods, but it was relatively high. That is, in the case of chromaticity, Comparative Example 3 had no significant difference in chromaticity with increasing storage period, but received the highest score of about 6.0 to 6.82 compared with Comparative Example 4. The smell of Chinese medicine and the smell of pork also showed a similar tendency according to the storage period. Although the inherent aroma of propolis remained and was strongly detected during sensory evaluation, it was highly evaluated due to the influence of spices. It can be assumed that this may be the case, and it is thought that each person has a different palatability. In the case of texture, Comparative Example 4 was evaluated to be somewhat higher than Comparative Example 3, and taste and palatability of Comparative Example 4 containing a propolis extract was higher than Comparative Example 3 containing no propolis extract.

In addition, in order to compare the quality of commercial products with the purchase of seasoning sauce Comparative Example 2 and commercial seasoning Comparative Example 5, Comparative Example 6 containing the color and color difference (Color & Color difference meter, Macbath color-Eye 3100) L value (lightness), a value (redness), b value (yellowness) of the color of the sample was measured, and physicochemical properties were carried out in the same manner as in Test Example 1.

As shown in Table 4, the chromaticity changes of L, a, and b were 51.83, -1.25, and 3.46 for Comparative Example 2, and 52.52, 1.06, 3.48 for Comparative Example 5, and 51.96, -0.79, and 4.02 for Comparative Example 6. Appeared. That is, in Comparative Example 2, the brightness and yellowness were the lowest, and in Comparative Example 6, the redness was the lowest, but no significant change was observed between the samples. The change in pH in the experimental results of the physicochemical properties was found to be pH 4.93 in Comparative Example 2, Comparative Example 5 was pH 4.52, Comparative 6 was pH 5.53. The titratable acidity was found to be 0.48% in Comparative Example 6, and was slightly higher in Comparative Example 2 and Comparative Example 5, ranging from 0.61% to 0.97%. Also in salinity, Comparative Example 2 and Comparative Example 5 tended to be slightly higher than Comparative Example 6, 6.02% and 5.80%, respectively. The sugar content of Comparative Example 2 was 51.7 Brix, but Commercial Examples 5 and 6 were 49.2 Brix and 60.1 Brix, respectively. Therefore, the quality of the prototype and the commercial product did not show a big difference.

In order to compare the sensory characteristics with commercial sauce sauce in the present invention, Comparative Example 2, which is a commercial product, and Comparative Examples 5 and 6, which were commercially available, were purchased and the sensory characteristics were compared. The evaluation method was performed in the same manner as in Test Example 3.

As shown in Table 5, the chromaticity of Comparative Example 2 received the highest score of 7.0, Comparative Example 5 was 6.0, Comparative Example 6 was 4.2. The similar trend in odor was considered to be somewhat masked by the influence of spices, and it is thought that each person has different palatability. In evaluation of texture, taste, and preference, Comparative Example 2 was relatively high, Comparative Example 5 was found to be 5.9, 5.5, and 5.8, and Comparative Example 6 showed significantly low levels of 5.1, 4.7, and 4.8. Overall, the sensory evaluation resulted in the prototype being the best result in order of comparative example 2> comparative example 5> comparative example 6. These results show that propolis is very stable against heat and is a natural material with great advantage that it can be used without worrying about loss or destruction of active ingredients. Even after tasting, the functional active ingredient can be maintained as it is, and it is effective to improve the shelf life, and above all, it is possible to prolong the quality life, and it is considered to be excellent in sensuality for all ages.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples and Comparative Examples.

Example 1 Preparation of Herbal Medicine Extract

Herbal medicine extract is well matched with meat and excellent in taste and nutrition. Chinese herbal medicine 100g, Angelica 100g, Shiitake 100g, Licorice 100g, Gojiberry 100g, Omija 100g, Cornus 100g, Green 100g, Dermis 100g, Brown root 100g, Ogapi 100g, Cinnamon 100g, 50g situation, 50g Cheonggung 50g, Baekchul 50g, Octagonal 50g, Jujube 200g were quantitatively removed and 38ml of water was added to Chotang, and it was extracted by filtering 35l at 98 ℃ for 150 minutes. Prepare 27 L of extract for 150 minutes at. Under the above conditions, the most excellent extract was obtained, and as the extraction time increases, the woody part of the medicinal herb is extracted, so the bitter taste or sensation is increased and the extract of the desired concentration cannot be obtained when extracted in less than 5 hours. The extraction method may use several other extraction methods. Herbal medicine used in the present invention was based on the efficacy described in the synonym Bom was used well with the meat that is recognized as a good response to digestion and no specific reaction to the human body.

Example 2 Preparation of Meat Seasoning Sauce

Meat seasoning sauce is made of spices and seasonings, including garlic, ginger, pepper, pepper, onion, green onion, pear juice (ginger 2: pear 97: bellflower 1), plum, caramel sauce, soy sauce, sugar and other natural ingredients Prepare by mixing the appropriate amount of condiments.

<Comparative Example 1> Preparation of seasoning sauce containing no propolis extract

Seasoning sauce containing no propolis extract was prepared. Preparation method is prepared by mixing Example 1 (Herbal medicinal herb extract) and Example 2 (meat spice sauce) in a 3: 1 ratio, boil for 3 hours to extract and sterilize the spice, filtered and then added ground ginseng, sesame oil, sesame seeds, etc. do.

Comparative Example 2 Preparation of Seasoning Sauce Containing Propolis Extract

Seasoning sauce containing a propolis extract was prepared. The preparation method is prepared by adding the propolis extract 0.4% (w / w, T.F: 21.8 mg / g) by the same manufacturing process as in Comparative Example 1 and then added.

Comparative Example 3 Preparation of Pork with Seasoning Sauce without Propolis Extract

Pork using seasoning sauce containing no propolis extract was prepared. The optimal amount of seasoning sauce was 500 g per 1 kg of the most suitable meat through preliminary sensory tests and experiments. The manufacturing method is prepared by mixing 500 g of seasoning sauce per 1 kg of meat through the same process as in Comparative Example 1 and putting them in an Onggi bowl at 0 ° C. for 48 hours.

Comparative Example 4 Preparation of Pork Using Seasoning Sauce Containing Propolis Extract

Pork using seasoning sauce containing a propolis extract was prepared. The manufacturing method is prepared by mixing 500 g of seasoning sauce per 1 kg of meat through the same process as in Comparative Example 2 and putting them in an Onggi bowl at 0 ° C. for 48 hours to mature.

<Comparative Example 5> Commercial seasoning sauce A company

Commercial seasoning sauce is A company's product which can be bought most in most marts.

 <Comparative Example 6> Commercial Seasoning Sauce B Company

 Commercial spice sauce is B company's product which can be bought most in most marts.

Test Example 1 Quality Characteristics of Seasoning Sauce

The pH was measured using a pH meter (Corning Pinnacle 540, UAS), and the total acidity was added to 10 g of the source with 40 ml of distilled water and 0.1 N NaOH added until the pH was 8.3. It was. For salinity measurement, 5 g of the source was precarbonized and incinerated, and then dissolved in a small amount of distilled water, and then filtered and used as 250 ml of distilled water. 5 ml of the solution was added, and 1 ml of 2% potassium chromate was added as an indicator, followed by titration with a 0.02 N silver nitrate (AgNO ₃₎ standard solution. The glucose measurement was repeated three times using a digital refractometer 1230 (3T, ATAGO).

[Table 1] Quality Characteristics of Seasoning Sauces

division pH Total acidity (%) Salinity (%) Brix moisture(%) Solid content (%) Comparative Example 1 5.06 0.25 3.03 16.0 88.34 11.66 Comparative Example 2 5.00 0.22 3.00 17.0 87.55 12.45

As can be seen from the above experimental results, the pH of Comparative Example 1 and Comparative Example 2 did not show a large difference of around pH 5.0, the titratable acidity was found to be 0.25% in Comparative Example 1 and Comparative Example 2 It was slightly lower at 0.22%. In the case of salinity, Comparative Example 2, which is a seasoning sauce containing propolis extract, showed 3.00%, but Comparative Example 1 showed 3.03%. The sugar content of Comparative Example 1 was 16.0 Brix, but in Comparative Example 2 to which the propolis extract was added, it was slightly higher to 17.0 Brix. The quality characteristics of the seasoning sauce did not show a significant difference immediately after the preparation of Comparative Example 1 and Comparative Example 2.

Test Example 2 Quality Characteristics of Pork with Seasoning Sauce

To measure the peroxide value (POV), 0.5 g of the crude fat was extracted using mixed organic solvent A (chloroform 2: methanol (methanol 1)) in ground meat, and the mixed organic solvent B (acetic acid ( acetic acid) 3: chloroform 2) 10 ml was added to completely dissolve fat, 1 ml of KI saturated solution (potassium iodine) was added, the stopper was closed and reacted for 2 minutes with severe shaking, and left in the cow for 5 minutes. . After standing, 40 ml of distilled water was added thereto, and the mixture was shaken vigorously. Then, 0.25 mL of 1% starch was added thereto, reacted for 1 minute, and titrated with 0.01 N sodium thiosulfate.

To determine the thiobarbituric acid value (TBA), 50 ml of 20% trichloroacetic acid (in 2 M phosphoric acid) was added to 20 g of ground meat and homogenizer at 14,000 rpm. After homogenization for 3 minutes, filtered by whatman No. 2 filter paper to 100 ml distilled water. 5 ml of this filtrate and 5 ml of 5 mM 2-thiobarbituric acid are taken, mixed well in a test tube, left for 15 hours in the dark, and absorbed at 530 nm with an UV-spectrophotometer. Was measured.

TBA (MA mg / kg) = absorbance × 5.2

Volatile basic nitrogen (VBN) was measured by the conway microdiffusion method. Since meat is partially different in quality or composition, take the meat parts from different places as much as possible and chop them finely, mix them well, put them in a mass flask by 10 g (w), and add 90 ml of distilled water. homogenizer) and homogenized at 14,000 rpm for 3 minutes and filtered. The filtrate was placed in the inner chamber of 1 ml of 0.01 N BrO ₃ solution containing 1 ml of test solution and one or two drops of Brunswik indicator in the chamber below the outer chamber of the conway unit. Inject 1 ml of saturated K ₂ CO ₃ into the external chamber, immediately cover the cover and secure it with a clip, mix well by tilting the diffuser from side to side and left and right, and leave it in the incubator for 2 hours at 25 ° C. 0.01 N BrO ₃ was titrated with 0.02 NH ₂ SO ₄ solution to obtain an average of three times.

The total bacterial count and the coliform count were measured by opening the lid of the prototype, mixing the sample meat in the container evenly with sterile tweezers, cutting 10 g to about 0.5 ㎝ thickness from the surface using a sterile knife, and then examining the general bacteria. The total bacterial count was measured using a dry film medium (aerobic count plate, petrifilm), and the coliform count was measured using a dry film medium (coliform count plate, petrifilm) to examine the coliform group.

[Table 2] Quality Characteristics of Pork with Seasoning Sauce by Storage Period

division Quality characteristic Storage period / day 0 2 4 6 8 10 12 14 16 18 20 Comparative Example 3 POV (meq / kg) 15.5 22.8 29.5 29.2 33.5 32.7 39.3 41.5 43.7 48.2 54.3 TBA (MAmg / kg) 0.12 0.17 0.20 0.22 0.24 0.33 0.37 0.40 0.41 0.43 0.47 VBN (mg /%) 8.20 10.9 12.2 13.0 13.6 15.3 17.4 17.6 18.6 20.6 24.8 Comparative Example 4 POV (meq / kg) 14.9 19.5 21.1 24.5 26.5 25.1 30.2 33.6 36.0 36.7 41.0 TBA (MAmg / kg) 0.13 0.15 0.18 0.20 0.23 0.27 0.31 0.36 0.37 0.40 0.41 VBN (mg /%) 8.20 9.50 10.0 11.8 12.0 12.8 14.0 14.3 15.1 18.5 21.9

As can be seen from the experimental results, the POV change tended to increase with increasing storage period. In general, the POV is determined to be unfresh food at 35-40 meq / kg. In Comparative Example 3, POVs of 38 meq / kg and 39 meq / kg were shown at 12 days, but Comparative Example 4 was 36 meq / kg at 16 days of storage. During the storage period, the POV of Comparative Example 4 containing the propolis extract was lower than that of Comparative Example 3, and the POV was slightly decreased in Comparative Example 4 around 8-10 days of storage.

Changes in TBA are known to be closely correlated with sensory testing of meat products. The principle is that malonaldehyde is produced when rancidity in meat products produces rancid odor, which is used as a criterion for freshness. The TBA value, which shows the degree of rancidity of meat, showed a tendency to increase continuously as storage period increased. In Comparative Example 4 containing the propolis extract, the value of about 0.05 mg MA / kg was lower than that of Comparative Example 3 which did not contain the propolis extract. Showed low levels.

VBN change was gradually increased from about 8.2 mg% of meat on the day of storage, Comparative Example 3 showed about 18.6-20..6 mg% on 16-18 days, low tendency in Comparative Example 4 It showed a VBN value of 22 mg% on day 20.

Changes in the total number of bacteria and the number of coliform bacteria are as shown in Figs. The quality characteristics of the sauce using the seasoning sauce was shown that Comparative Example 4 is superior to Comparative Example 3.

Test Example 3 Sensory Characteristics of Pork with Seasoning Sauce

Sensory characteristics such as color, herbal smell, pork smell, texture, taste, and taste were evaluated by 9-point symbol scale. The sample was put in seasoning pork in a pan preheated to 160 ℃ in advance under the same conditions, the front side was baked for 3 minutes, then turned over and baked the back for 2 more minutes. The baked sample was cooled to room temperature for 1 minute and then cut into about 2 cm x 3 cm to present as a sample. (9-point symbol scale method: 9 Very Good, 7 Good, 5 Fair, 3 Bad, 1 Very Bad)

[Table 3] Sensory Characteristics of Pork by Seasoning and Storage Seasoning (Unit: Dots)

division Sensory characteristics Storage period / day 0 2 4 6 10 12 14 Comparative Example 3 color 6.8 6.2 6.0 6.0 6.6 6.7 6.2 Chinese medicine smell 6.2 5.5 5.8 5.5 5.1 5.9 5.5 The smell of meat 5.9 5.3 5.5 5.2 4.7 5.7 5.6 Texture 5.5 6.3 6.0 6.2 5.5 5.3 5.2 flavor 6.6 6.2 6.3 6.2 5.3 5.6 5.3 Symbol 6.0 6.1 6.3 6.4 5.6 5.2 5.2 Comparative Example 4 color 6.3 6.4 6.7 5.7 6.8 6.3 6.7 Chinese medicine smell 5.3 5.6 5.7 5.4 4.7 5.1 5.3 The smell of meat 5.8 5.7 5.3 5.7 4.9 5.5 5.5 Texture 5.9 6.5 6.0 6.5 5.8 5.5 6.4 flavor 6.5 6.3 6.4 6.7 5.5 5.8 6.2 Symbol 5.8 6.5 6.3 6.7 6.5 6.2 6.0

As shown in the above evaluation results, the sensory test results according to the storage period are shown. Overall, there was no significant relationship between storage periods, but it was relatively high. That is, in the case of chromaticity, Comparative Example 3 had no significant difference in chromaticity with increasing storage period, but received the highest score of about 6.0 to 6.82 compared with Comparative Example 4. The smell of Chinese medicine and pork tended to be almost similar according to the storage period. Although the inherent aroma of propolis remained and was strongly detected during sensory evaluation, it was highly evaluated due to the influence of spices. It can be assumed that this may be the case, and it is thought that each person has a different palatability. In the case of texture, Comparative Example 4 was evaluated to be somewhat higher than Comparative Example 3, and taste and palatability of Comparative Example 4 containing a propolis extract was higher than Comparative Example 3 containing no propolis extract.

Test Example 4 Comparison of Quality with Sauce Sauce

In order to compare the quality with commercial products, the seasoning sauce Comparative Example 2 containing propolis and Comparative Seasoning Sauce Comparative Example 5 and Comparative Example 6 were purchased, and the chromaticity (Color & Color difference meter, Macbath color-Eye 3100) was used. L value (lightness), a value (redness), b value (yellowness) for the color of the sample was measured, and the physicochemical properties were carried out in the same manner as in Test Example 1.

[Table 4] Commercial Seasoning Sauce and Quality Comparison

division Chromaticity pH Total acidity (%) Salinity (%) Brix L a b Comparative Example 2 51.83 -1.25 3.46 4.93 0.61 6.02 51.7 Comparative Example 5 52.52 -1.06 3.48 4.52 0.79 5.80 49.2. Comparative Example 6 52.96 -0.79 4.02 5.53 0.48 4.15 60.1.

As shown in the above experimental results, the chromaticity change of L, a, and b in Comparative Example 2 was 51.83, -1.25, and 3.46, and Comparative Example 5 was 52.52, 1.06, 3.48, and Comparative Example 6 was 51.96,- 0.79, 4.02. That is, in Comparative Example 2, the brightness and yellowness were the lowest, and in Comparative Example 6, the redness was the lowest, but no significant change was observed between the samples. The change in pH in the experimental results of the physicochemical properties was found to be pH 4.93 in Comparative Example 2, pH 4.52 in Comparative Example 5, and pH 5.53 in Comparative Example 5. The titratable acidity was found to be 0.48% in Comparative Example 6, and was slightly higher in Comparative Example 2 and Comparative Example 5, ranging from 0.61% to 0.97%. Also in salinity, Comparative Example 2 and Comparative Example 5 tended to be slightly higher than Comparative Example 6, 6.02% and 5.80%, respectively. The sugar content of Comparative Example 2 was 51.7 Brix, but Commercial Examples 5 and 6 were 49.2 Brix and 60.1 Brix, respectively. Therefore, the quality of the prototype and the commercial product did not show a big difference.

Test Example 5 Comparison of Sensory Characteristics with Commercial Seasoning Sauces

The sensory characteristics were compared by purchasing Comparative Example 2, which is a prototype, and Comparative Examples 5 and 6, which are commercially available products, and the evaluation method was performed in the same manner as in Example 3.

[Table 5] Comparison of sensory characteristics with commercial sauces (unit: points)

division Sensory characteristics color Incense Texture flavor Symbol Comparative Example 2 7.0 5.6 6.2 5.8 6.3 Comparative Example 5 6.0 5.6 5.9 5.5 5.8 Comparative Example 6 4.2 4.7 5.1 4.8 4.6

① As shown in the above experimental results, the chromaticity of Comparative Example 2 received the highest score of 7.0, Comparative Example 5 was 6.0, Comparative Example 6 was 4.2. The odor was evaluated as a similar trend because it was slightly masked under the influence of spices, etc., and it was thought that each person had different palatability. In the evaluation of texture, taste and palatability, Comparative Example 2 was relatively high and Comparative Example 5 was found to be 5.9, 5.5, and 5.8, and Comparative Example 6 was markedly low as 5.1, 4.7, and 4.8. Overall, the sensory evaluation resulted in excellent results in the order of Comparative Example 2> Comparative Example 5> Comparative Example 6. These results suggest that the propolis is very stable against heat and is a natural material with a great advantage that it can be used without fear of loss or destruction of active ingredients. Even after tasting, the functional active ingredient can be maintained as it is, and it is effective to improve the shelf life.

As described above, the present invention has an antioxidant action and a physiological activation function for the human body by using the propolis extract in meat seasoning source can be completely absorbed into the body like food and can exhibit various propolis pharmacological effects and It is expected to add value as a food preservative to extend the quality of life as it is expected to improve taste and nutrition and slow down fatty acid plaque and protein degradation, which are indicators of meat quality.

Claims (6)

Meat spice sauce composition containing extract of propolis and extract of Chinese herb including Astragalus, Angelica, Shiitake, Licorice, Wolfberry, Schisandra chinensis, Cornus, Green tea, Dermis, Brown root, Ogapi, Cinnamon, Situation, Cheongung, Baekchul, Octagonal and Jujube . delete The meat spice sauce composition according to claim 1, wherein the medicinal herb extract further comprises a seasoning comprising garlic, ginger, pepper, pepper, onion, green onion, pear juice, plum blue, caramel sauce, soy sauce and sugar. The meat seasoning sauce composition of claim 1, wherein the propolis extract contains 0.4% (w / w) to 1% (w / w) of the total weight. delete delete

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