KR100887538B1 - Manufacturing methods of tenderizer mixture containing Sarcodon aspratus extracts and kiwi - Google Patents

Abstract

The present invention relates to a softener using a mushroom extract and kiwi, and more particularly, extracting a mushroom extract having a protease activity from the mushroom, the kiwi from which the extract was removed and the shell was lyophilized. And lyophilizing each step, pulverizing the lyophilized lychee mushroom extract and kiwi, and mixing the powdered lychee mushroom extract and kiwi. .

According to the present invention, a softening agent prepared by mixing a conventionally known tung mushroom extract and kiwi as a softener has a softening effect when properly mixed with a low-availability kiwi and a low-availability kiwi with excellent softening action and bioactive properties. It is possible to produce a new blended softener having economic advantages without falling, thereby producing and supplying a competitively priced softener.

Softener, Neung mushroom, kiwi, year, softening effect, freeze drying

Description

Manufacturing Method of Softeners Mixed with Kiwi Mushroom Extract and Kiwi {Manufacturing methods of tenderizer mixture containing Sarcodon aspratus extracts and kiwi}

The present invention relates to a method for preparing a meat preparation in which a mushroom extract and kiwi are mixed. More specifically, the method comprises extracting a mushroom extract having a protease activity from the mushroom, the kiwi from which the mushroom extract and the skin are removed. Lyophilizing in a lyophilizer, powdering the lyophilized nip mushroom extract and kiwi, and mixing the powdered nip mushroom extract and kiwi. It is about.

The year of meat is one of the most important factors consumers consider when evaluating quality. Factors affecting the year of meat affect the various conditions such as breed, sex, age, diet, muscle fiber composition, connective tissue content, protease content, muscle stiffness and ripening, heat treatment time and temperature Receive. As a method of increasing the year affected by various factors, physical treatment and protease treatment have been widely used.

Various physical methods have been tried to improve the flue, and in general, the flue has been improved by using the temperature treatment of the conductor, electric stimulation, and suspension methods. The temperature treatment method of the conductor is one of the methods for preventing low temperature shortening of meat meat is a method of improving the flue by cooling after delaying the conductor before the rigidity at a temperature higher than the temperature that can be shortened. The optimum temperature for the temperature treatment is not established despite the many studies. The electrical stimulation before and after stiffening accelerates the corresponding action after the stiffness and thus rapidly consumes energy, thus preventing low temperature reduction. Electrical stimulation has been reported to improve the age of beef, improve meat grade, maturity, color, hardness, and reduce the occurrence of heat ring, which is a degrading factor. Suspension method of meat education is a method to prevent the shortening of carcasses by hanging the pelvis to hang the pelvis bone after stun the carnivores during the slaughter process. The advantage of pelvic suspension is that the pelvis hangs on the pelvis to efficiently relax the fillet that extends around the spine, preventing shortening of the valuable carcass muscles of the small carcase. However, the pelvic bone suspension method requires more labor than the Achilles tendon suspension method, and has a disadvantage in that it is uncomfortable for wholesale and retail meats, because of the different shape of the hind legs after cooling.

Vegetable protease extracted from natural plants has been widely used as a softener, fire extinguishing agent, anti-clouding agent of beer because of its excellent safety and simplicity. In particular, the plant proteolytic enzymes contained in the flesh and edible mushrooms are known to have a tendency to break down connective tissue and muscle proteins of meat. The method of increasing the year by using a vegetable protease is an enzyme contained in tropical fruits, and papaya, pineapple, kiwi, and figs are representative. These pulp contains proteolytic enzymes such as papain, bromelain, actinidine, and pisin respectively. It is known that protease is also present in edible mushrooms, and edible mushrooms used for improving the year include shiitake mushrooms and mushrooms.

Actinidine is a thiol-based protease having a -SH group extracted from kiwi fruit and belongs to groups such as papain, bromelain, and pisin, and has been reported to have higher activity as the flesh is aged. The protease activity extracted from Jeju Kiwi grown in Korea showed maximum activity at 40 ° C and pH 7.0, and showed stable activity between 30 ~ 50 ° C and pH 5.0 ~ 9.0, and protein molecular weight was 27,000 Da. Estimated. Bromelain is a protease of pineapple and can be divided into bromelain contained in the flesh and stem. The pH of bromelain has optimum enzymatic activity near 6, but loses enzymatic activity at strong acids of pH 2-3. The enzymatic activity of bromelain was optimal at 60 ° C., and the enzymatic activity of about 60% was decreased after heat treatment at 70 ° C. for 60 minutes. Looking at the amino acid composition of bromelain, glycine (glycine) and aspartic acid (aspartic acid) contains the most. Bromelain's tender action is well known and shows high frequency of cooking. Papain is a protease extracted from the milk of papaya pulp and is purified as a powder or a solution and is used commercially in the food industry. Papain is used as a meat tenderizer, and cysteine protease is used to degrade actin in beef. Both enzymes, bromelain and papain, are known as typical thiol-based proteases. Ficin is a protease that is contained in the fruits and leaves of the fig tree, and is used as a digestive stimulant and meat tenderizer.

Edible mushrooms contain various enzymes in addition to their nutritional value, and research on them is being actively conducted. Shiitake mushrooms are known to contain cellulose degrading enzymes, amylases and proteases. Traditionally, the mushrooms have been widely used as a medicinal herb when eating meat for folk remedies, and scientifically revealed that the mushroom contains a large amount of proteolytic enzymes. The proteolytic enzyme of the mushroom is an alkaline protease, which shows low activity in acid and high activity in neutral-weak alkaline.

When applying proteolytic enzymes of edible mushrooms to casein solution, the enzyme power that produces non-protein folin solution colorant equivalent to 1 μg of tyrosine was 1 unit of protein digestion capacity. The results were analyzed by pH. As a result, the mushrooms showed higher activity than shiitake, matsutake, thirsty and shiitake mushrooms. In addition, compared to the commercialized digestive enzymes containing protease, powdered mushrooms did not show a big difference in the functional difference of protein digestibility, and thus the possibility of development as a digestive enzyme was evaluated. It is known that Tung mushrooms are edible and excellent in pharmacological activity since ancient times, and have been shown to have excellent anticancer and antioxidant effects. It was shown that the administration of tung mushroom extract has the effect of inhibiting the proliferation of cancer cells, such as lung cancer, uterine cancer, gastric cancer, and in particular, it is reported that the cancer cell proliferation inhibition rate against gastric cancer is excellent. In the comparative study of the antioxidant effects of herbal extracts, the extracts of Tung mushrooms had higher antioxidant power than vitamin E and rosemary. In addition, it was analyzed to have a similar level of activity as herbal extracts such as turmeric and gojija which are known to have high antioxidant power. It is known that the extract of Neung mushroom has the effect of removing nitrite, which is a nitrosoamin-producing substance, and its effect is similar to that of vitamin C and butyrated hydroxy tolunene. Indicated. In addition, the antioxidant effect of the mushroom was higher than the natural antioxidant vitamin E, and reported that it has an effect of inhibiting oxidation by donating electrons to free radicals.

Proteolytic enzymes extracted from natural plants are widely used as softeners, digestive agents, anti-inflammatory agents, anti-clouding agents of beer, etc., and have the advantages of safety and simplicity. The growth effect of the mushrooms is 45% of the myofibrillar proteins and is characterized by the degrading effect of myosin, which affects muscle structure and age. In addition, the mushrooms contain physiologically active substances useful for the human body, so that the production of a meat-based product having a healthy function in the manufacture of a meat-based product can be prepared. However, Tung mushrooms have a high price of 15,000 ~ 20,000 won per 100g and a market price. Therefore, it is economical to use tung mushrooms alone as a softener for industrial use. It is difficult to secure the health functionality that can be obtained when manufacturing a meat preparation using mushrooms, which can be purchased at a low price on the market, and a meat preparation using kiwi which is known to have an excellent meat effect.

Accordingly, the present inventors have made a thorough research to overcome the problems of the prior art, as a result, by mixing the extract and the kiwi that can be obtained inexpensive kiwi containing a physiologically active substance useful to the human body and having an excellent softening effect In the case of preparation, it was confirmed that it can exhibit a similar softening effect when using the mushroom extract alone, to complete the present invention.

Therefore, the main object of the present invention is to provide a method for producing a softener, which has excellent economic efficiency, excellent softening effect and organoleptic properties, and a healthy functional functional mushroom extract and kiwi.

According to an aspect of the present invention, the present invention comprises the steps of extracting the nip mushroom extract having protease activity from the nip mushroom, lyophilizing the kiwi from which the nip mushroom extract and the shell were removed in a freeze dryer, respectively, the freeze-dried It provides a method for producing a softener comprising the step of powdering the chopped mushroom extract and kiwi, and mixing the powdered chopped mushroom extract and kiwi.

In the present invention, the tung mushroom extract contains a physiologically active substance useful to the human body with excellent softening effect, it is possible to manufacture a softener with a health function when manufacturing as a softener. However, due to the high price of 15,000 ~ 20,000 won per 100g, there is a problem that it is difficult to apply to the industry. Therefore, when the kiwi is added at an appropriate ratio as in the embodiment of the present invention, it is possible to prepare a mixed meat paste having economical efficiency while having a similar softening effect as when using the mushrooms alone.

In the method of the present invention, the chopped mushroom extract is stored in distilled water and stored for 5 to 10 hours at refrigeration temperature, homogenized for 10 to 15 seconds at 5000 ~ 7000 rpm, extracted by centrifugation and filtration It is preferable that it is a method characterized by the above-mentioned.

In the present invention, the mushroom extract may be extracted by any method including hot water extraction by heating or solvent extraction by a hydrophilic organic solvent such as alcohol, but the bioactive component and protease which are weak to heat and organic solvent. In order to minimize disruption, it is desirable to extract using non-destructive methods such as homogenization and filtration.

In the method of the present invention, the lyophilization is preferably performed for 36 to 60 hours at a pressure of 8 to 12 mmTorr at -40 ° C to -60 ° C, for 48 hours at a pressure of 10 mmTorr at -50 ° C. Most preferred. If the lyophilization is higher than the above range, that is, lower temperature, higher pressure and longer run time are not suitable because the maintenance cost increases outside this range with minimum or optimal conditions suitable for performing the lyophilization. If lower than the above range, i.e., higher temperature, lower pressure and longer run time, it is undesirable to not have the conditions (hardness, moisture content, etc.) to be provided for the powdering process after lyophilization.

In the method of the present invention, the powdered ung fu mushroom extract and kiwi may be used in a ratio of 5: 5 to 3: 7, but in consideration of economics, the ratio of kiwi containing 4: 6 A mixed softener mixed at 3 to 7 is suitable.

According to another aspect of the present invention, the present invention provides a softener prepared by the above method. The softener, which is mixed at 4: 6 to 3: 7, which is an optimal ratio of the above-mentioned oyster mushroom extract and kiwi powder, can provide a softener that does not lose the softening effect while securing economical efficiency, which is the main object of the present invention. Therefore, the softener prepared by the method of the present invention may also be commercialized and used as a new softener.

In the present invention, the mixed softener is to show the meat effect by the proteolytic activity of the protease and the protease included in the extract of the mushrooms, can show the effect of improving the year in all livestock products including beef But preferably characterized in that to enhance the year by treating fresh beef.

Hereinafter, the present invention will be described in more detail with reference to Examples. Since these examples are only for illustrating the present invention, the scope of the present invention is not to be construed as being limited by these examples.

As described above, according to the present invention by mixing each powder in a constant ratio through the freeze-drying method of the extract of the traditional mushrooms and the excellent performance of the healthy mushrooms and the kiwi effect and sensory characteristics and economical kiwi It is possible to produce high quality meat products with health functionalities. In addition, it is possible to produce a powder mixed softener having both storage properties and mobility by powdering through lyophilization.

Example 1 Preparation of Extract Containing Protease from Mushrooms

For non-destructive extraction of proteolytic enzymes and bioactive substances from mushrooms, 2 g of the sample is weighed and placed in 15 ml distilled water and stored at low temperature (4 ℃) for more than 7 hours for homogeneous dissolution. rpm, 12 sec; Ace Homogenizer AM-8, Nissei Co., Japan). After homogenization, centrifugation was performed (10,000 × g, 4 ° C., 20 min), and after centrifugation, the supernatant was filtered using Whatman # 2 (diameter 110 mm) to extract protease and bioactive material.

Example 2. Powdered by Freeze-Drying of Mushroom Extract, Kiwi

The kiwi, which had been removed from the extract and the pericarp extract, was placed in a lyophilizer and lyophilized for 48 hours under a condenser temperature of -50 ° C and a pressure of 10 mmTorr. Each lyophilized sample was powdered to a size of 1 mm ² using a mortar and pestle.

Example 3 step of mixing each powder in a constant ratio to prepare a mixed softener

The powder of Kiwi mushroom extract and kiwi powder obtained through the freeze-drying process were mixed at a ratio of 9: 1 to 1: 9.

Example 4 Analysis of the Breeding Effect According to the Mixing Ratio of Mushroom Extract Powder and Kiwi Powder

1) Shear force measurement

Shear force is a mechanical value for evaluating the year, and shear force was measured according to each mixing ratio to determine the optimum mixing ratio of the mushroom extract powder and kiwi powder. Shear force measurement is to cut the sample (beef, sirloin muscle) confirmed the heating loss to a thickness and diameter of 10 mm and 50 mm parallel to the muscle fiber, and measure the shear force using Instron (Series IX, Instron Corp., USA) do. Analytical conditions were measured using a chart speed of 120 mm / min, a maximum load of 10 kg, a measurement speed of 20 mm, a sample height of 20 mm, and adapter No. 4.

As shown in Figure 2, the ratio of the extract of the mushroom and the kiwi powder showed a relatively low shear force in the range of 9: 1 to 3: 7.

2) sensory evaluation

Sensory evaluation was performed by trained sensory assessors using a 9-point scale with 9 points for the best, 1 point for the most extreme, and 1 for the taste, year, and overall preference. Samples (beef, sirloin muscle) was heated in an oven at 180 ° C for about 20 minutes (core temperature 73 ℃), it was cut into 1 × 1 × 2 cm ³ was used for sensory evaluation.

As shown in Figure 3, the ratio of the mushroom extract powder and kiwi powder showed a high value in the overall preference, flavor and year in the range of 5: 5 to 3: 7.

Example 5 Determination of the Optimal Mixing Ratio of the Mushroom Powder and Kiwi Powder

In order to compare the softening effect of the mixed softener of the present invention, it was compared based on the amount of the protease used in the previous literature. Previously, Naveena et al. (2004) (Meat Science, Vol. 68, 363-369) confirmed the effect of meat growth using cucumis protease 2% (w / w) extract. Korean patent application (10-2007-0044027) also confirmed the meat effect using 2% mushroom extract. In the present invention, to confirm the meat effect on the sample (beef) 2% (w / w) kiwi and 2% (w / w) mushroom extract was used to compare the meat effect of the mixed meat of the present invention.

The shear force value was lower when 2% kiwi extract and 2% kiwi solution were added in a 3: 7 ratio than when 2% kiwi was added alone. When mixed with the extract of kiwi mushrooms and kiwi 3: 7, 2% oyster mushrooms had a more sensual taste than when added alone. In particular, the overall preference showed higher palatability compared to the case of adding 2% oyster mushroom extract and 2% kiwi, respectively, when the extracts of the mushrooms and kiwi extract were 3: 7.

TABLE 1 Effect of the Softener of the Present Invention on Shear Force, Flavor, and Year

Significance level: * P <0.05, ** P <0.01.

There is a statistically significant difference in a-c notation (P <0.05).

As shown in Table 1, FIG. 3 and FIG. 4, when the 2% mt. Mushroom extract and 2% kiwi were mixed, sensory evaluation was performed to set the optimum mixing ratio. In FIG. 3, the flavor, year, and overall preference were measured. As a result, the extract and kiwi showed high values in the overall preference and year in the range of 5: 5 to 3: 7. In FIG. 4, in order to accurately determine the optimum mixing ratio, the sum of the general preference, flavor, and year values was recorded, and the highest value was recorded as the ratio of 3: 7. Therefore, in the present invention, the optimal mixing ratio of 2% mushroom and 2% kiwi was set to 3: 7.

1 is a block diagram illustrating a method for preparing a meat preparation in which a mushroom extract and kiwi of the present invention are mixed.

Figure 2 is a measure of the shear force of the treated sample according to the mixing ratio of the mushroom extract and kiwi of the present invention.

Figure 3 shows the sensory evaluation scale of the treated sample according to the mixing ratio of the mushroom extract and kiwi of the present invention.

Figure 4 shows the results of summing the sensory evaluation scales of the treated samples according to the mixing ratio of the mushroom extract and kiwi of the present invention, respectively.

Claims (5)

A step of extracting the nip mushroom extract having protease activity from the nip mushroom, the lyophilization of the nip mushroom extract and the kiwi from which the bark is removed, respectively, and pulverizing the lyophilized nip mushroom extract and kiwi And And the method of producing a softener, comprising the step of mixing the powdered chopped mushroom extract and kiwi in a ratio of 5: 5 to 3: 7. The method according to claim 1, wherein the extract of the chopped mushrooms is stored in distilled water for 5 to 10 hours at refrigerated temperature, homogenized at 5000 to 7000 rpm for 10 to 15 seconds, and extracted by centrifugation and filtration. How to feature. The method of claim 1, wherein the lyophilization is performed for 36 to 60 hours at a pressure of 8 to 12 mmTorr at -40 ° C to -60 ° C. delete A meat preparation prepared by the method according to any one of claims 1 to 3.

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