KR100919600B1 - Composition comprising herbs extract for tenderizing and enhancing the flavor of meat and a method for preparing the same - Google Patents

Abstract

The present invention relates to a composition for softening meat flavor and flavor enhancement composition containing herbal extracts and a method for producing the same, and extracting and extracting Angelica, Astragalus, licorice, wolfberry, oregano, bay leaf, bay, rosemary, cloves and five flavors at an appropriate ratio. Chinese herbal medicines are prepared by mixing the herbal extracts and mixing the dried powders with fig powder, glucose and maltose syrup, and drying them into granules to give high softening effect even in small amounts and to enhance the taste and aroma of meat. There is a very excellent effect that can provide a mixture extract containing meat softening and flavor enhancement composition and a method for producing the same.

Description

Composition comprising herbs extract for tenderizing and enhancing the flavor of meat and a method for preparing the same

The present invention relates to a composition for softening meat flavor and flavor enhancement containing a herbal medicine mixed extract, and a method for preparing the same, more specifically, a suitable blending ratio of Angelica, Astragalus, Licorice, wolfberry, oregano, bay leaf, bay, rosemary, cloves and fennel Chinese herbal medicine extracts were prepared by mixing and extracting the mixture, and dried powder thereof was mixed with fig powder, glucose and maltose syrup, dried and prepared in the form of granules to show high softening effect even in a small amount. The present invention relates to a composition for softening meat flavor and flavor enhancement, and a method for preparing the same.

In general, there are methods using vegetable enzymes and chemical enzyme additives to smooth meat.

First, papaya, pig, radish, pears, pineapple, kiwi and other methods of using the meat is because there is a natural enzyme that softens the hard protein meat tissue. In particular, the kiwi juice contains a large amount of actinide, a proteolytic enzyme, which can produce a strong tender effect even in small amounts, so it is often used at home or in some restaurants to remove odor and soften pork belly or smelly and chewy meat. I use it.

However, in general, the method of raising meat using fruits such as kiwi or pineapple takes a long time and has a disadvantage, which is why a general restaurant or a meat retailer mainly uses chemical products. Chemical softeners include professional steaming, which is known to be harmless to the human body, but is still controversial, and is usually available in pharmacies as a muscle relaxant.

Because meat is hard and tough due to its strong protein structure, meat is usually added to the meat when it is cooked. When used, the meat may not only flow down from the surface of the meat, but also lose its natural taste. If you can't feel the chewy and juicy taste of beef.

On the other hand, the patent literature related to the invention of meat tenderizers using the traditional herbal medicine 10 to 2002-0007058 in the Republic of Korea Patent Publication No. 10-2002-0007058 10-14% Astragalus, 9-11% Angelica, 20-24% Cinnamon, 1-3 % Licorice, 10-14% longan, 6-12% celestial organs, 10-14% tofu, 10-14% ogapi, 3-6% ginseng and 3-6% jujube Functional herbal extract for meat seasoning, which is prepared by immersing in pear water, heating for 1 to 2 hours at a temperature condition of 80 to 100 ° C., and then filtering the solid content of the herbal medicine is disclosed. When added to the inherent bitterness inherent in the herbal taste not only fall as well as the solution of the extract has a disadvantage that is difficult to commercialize.

In addition, Korean Patent Publication No. 10-2004-0091247 discloses a liquid seasoning added during cooking of meat to remove impurities included in the material and to wash with water (S1); and Ogapi 70 on a dry basis. A blending step (S2) of mixing the weight percent, 18.5 weight percent, 2 weight percent jujube, 2.5 weight percent of brown root, 5 weight percent of Angelica, and 1 weight percent of Astragalus to form a mixed material; 8 to 10 times of water is mixed and heated to a temperature of 100 ℃ to 125 ℃ 90 minutes to 120 minutes to extract the active ingredient (S3); and after cooling to room temperature and filtered to remove suspended solids and precipitates Ogapi seasoning for cooking meat is characterized by being manufactured through the step (S4), which is mainly made of ogapi, which is hard to commercialize due to its deterioration in sensory taste and extract form due to its spicy and bitter taste. There is a disadvantage that.

In view of the above, the present inventors prepare and extract a herbal medicine mixture extract by combining and extracting Angelica, Astragalus, Licorice, Wolfberry, Oregano, Bay leaf, Beige, Rosemary, Clove, and Five Flavors in an appropriate ratio. By mixing with fig powder, glucose and maltose syrup, dried and prepared in the form of granules, it was confirmed that high softening effect was obtained even in a small amount and the taste and aroma of meat could be further improved.

Accordingly, an object of the present invention is to mix and dry fig powder, glucose, maltose syrup powder, Chinese herbal medicine using extracts of Angelica, Astragalus, Licorice, Wolfberry, Oregano, Bay leaf, Beige, Rosemary, Clove and Five Flavor It is to provide a composition for softening and flavor enhancement meat containing herbal extracts prepared with a mixture.

Another object of the present invention is to prepare the form of granules by mixing and drying fig powder, glucose, maltose syrup with Chinese herbal medicine mixed extract powder using Angelica, Astragalus, Licorice, Wolfberry, Oregano, Bay leaf, Beige, Rosemary, Clove and Five Flavor. It is to provide a method of manufacturing a composition for softening and flavor enhancement containing meat containing herbal extracts.

The object of the present invention is to mix and dry fig powder, glucose, maltose syrup powder, Chinese herbal medicine using extracts of Angelica, Astragalus, Licorice, Wolfberry, Oregano, Bay leaf, Beige, Rosemary, Clove and Five Flavor, It was achieved by preparing a composition for softening meat flavor and flavor enhancement containing herbal medicine extract powder, and measuring the shear force and sensory evaluation of the composition for meat softening and flavor enhancement composition containing the herbal medicine extract.

Hereinafter, the configuration of the present invention.

The present invention provides a composition for softening meat flavor and flavor enhancement containing herbal medicines mixed extract and a method for producing the same.

The composition for the softening and flavor enhancement composition containing the herbal medicine mixture extract of the present invention is 20-22% by weight, Astragalus 19-21% by weight, licorice 17-19% by weight, wolfberry 21-23% by weight, oregano 3-5% by weight, It contains an extract of a herbal medicine mixture containing 2 to 4% by weight of bay leaves, 2 to 4% by weight of basil, 4 to 6% by weight of rosemary, 0.5 to 1.5% by weight of cloves, and 2 to 4% by weight of five flavors. It features.

More specifically, the composition for the softening and flavor enhancement composition containing the herbal medicine mixture extract of the present invention 20-22% by weight, Astragalus 19-21% by weight, licorice 17-19% by weight, wolfberry 21-23% by weight, oregano 3 Extract of medicinal herb mixture containing ~ 5% by weight, 2-4% by weight of laurel leaves, 2-4% by weight of beige, 4-6% by weight of rosemary, 0.5-1.5% by weight of cloves, and 2-4% by weight of five flavors It is characterized by consisting of 54% by weight, fig powder 20.0-20.5% by weight, glucose 17-19.5% by weight, malt syrup 4-6% by weight and the balance of water.

In the present invention, if the ingredient ratio of the herbal mixture is outside the above range, there is a disadvantage that the sensory beauty falls and the meat softening effect is reduced.

In addition, if the material blending ratio of the present invention herbal mixture extract containing meat softening and flavor enhancement composition is outside the above range is difficult to form granules and has a poor functional taste.

In the present invention, a preferred method of preparing the extract powder of the herbal mixture comprises the following steps (see Figure 1):

Angelica 20-22 wt%, Astragalus 19-21 wt%, Licorice 17-19 wt%, Wolfberry 21-23 wt%, Oregano 3-5 wt%, Laurel leaf 2-4 wt%, Beige 2-4 wt% Preparing a medicinal herb mixture of 4% to 6% by weight of rosemary, 0.5% to 1.5% by weight of clove and 2% to 4% by weight of five fennel;

Adding 1000-3000 parts by weight of purified water to 100 parts by weight of the medicinal herb mixture and mixing 0.2-0.4 parts by weight of α-amylase to primary extraction at 100-120 ° C. for 4-8 hours;

Adding 0.2 to 0.4 parts by weight of pectinase, 0.3 to 0.5 parts by weight of α-amylase and 0.05 to 0.2 parts by weight of protease, followed by secondary extraction at 40 to 60 ° C. for 3 to 7 hours;

Incubating the secondary extract at 80-100 ° C. for 20-40 minutes and then filtration and concentrating;

Injecting 20% by weight of dextrin compared to the concentrate to the concentrate to obtain a final concentrate of Brix 33 to Brix 39; And

The final concentrate is frozen for 12 to 48 hours at -30 ℃ ~ -70 ℃ and then dried using a lyophilizer to prepare a powdered herbal extract of the present invention by powdering.

In the present invention, the preferred method for preparing a composition for softening meat flavor and flavor enhancement composition containing herbal extracts in granular form includes the following steps (see FIGS. 1 and 2):

Angelica 20-22 wt%, Astragalus 19-21 wt%, Licorice 17-19 wt%, Wolfberry 21-23 wt%, Oregano 3-5 wt%, Laurel leaf 2-4 wt%, Beige 2-4 wt% Preparing a medicinal herb mixture of 4% to 6% by weight of rosemary, 0.5% to 1.5% by weight of clove and 2% to 4% by weight of five fennel;

Adding 1000-3000 parts by weight of purified water to 100 parts by weight of the medicinal herb mixture and mixing 0.2-0.4 parts by weight of α-amylase to primary extraction at 100-120 ° C. for 4-8 hours;

Adding 0.2 to 0.4 parts by weight of pectinase, 0.3 to 0.5 parts by weight of α-amylase and 0.05 to 0.2 parts by weight of protease, followed by secondary extraction at 40 to 60 ° C. for 3 to 7 hours;

Incubating the secondary extract at 80-100 ° C. for 20-40 minutes and then filtration and concentrating;

Injecting 20% by weight of dextrin compared to the concentrate to the concentrate to obtain a final concentrate of Brix 33 to Brix 39;

Preparing a medicinal herb mixture extract by freezing the final concentrated solution at -30 ° C to -70 ° C for 12 to 48 hours and then drying the powder by lyophilizer; And

50 ~ 54% by weight of the medicinal herb extract, 20.0 ~ 20.5% by weight of fig powder, 17 ~ 19.5% by weight of glucose, 4-6% by weight of maltose syrup and the remaining amount of purified water and then molded into a granulator and then at 50 ~ 70 ℃ Hot air drying step.

The present invention is prepared by extracting and extracting Angelica, Astragalus, Licorice, Gojija, oregano, bay leaf, bay, rosemary, cloves and fennel in an appropriate blending ratio to produce a herb extract, and dried powder of fig powder, glucose, malt syrup and By mixing and drying to prepare in the form of granules, it can provide a composition for softening and flavor-enhancing meat-containing meat and flavor-containing extracts which can exhibit a high softening effect even in a small amount and further enhance the taste and aroma of meat. It is very effective.

1 is a flow chart briefly showing a method for preparing a herbal medicine mixture extract for meat softening and flavor enhancement of the present invention.

Figure 2 is a flow chart briefly showing a method for preparing a composition for softening meat flavor and flavor enhancement composition containing the herbal medicine mixture of the present invention.

Figure 3 is a graph showing the results of measuring the shear force of each added amount of the composition for softening the meat and flavor enhancement composition containing the herbal medicine mixture extract of the present invention.

Figure 4 is a graph showing the results of sensory evaluation for each added amount of the composition for softening meat flavor and flavor enhancement composition containing the herbal medicine mixture of the present invention.

Hereinafter, a specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

Example  1: Preparation of Herbal Medicine Extract of the Present Invention

The medicinal herb mixture composed of the mixing ratios of Table 1 was coarsely pulverized into 5mesh, and then 20 g of purified water was added to 500 g of the medicinal herb mixture and α-amylase [trade name: Teramyl ,, Novozyme] 1.5 g (0.3 of the medicinal herb mixture). Wt%) was mixed and extracted under pressure at 110 ° C. for 6 hours.

1.5 g (0.3 wt%) of pectinase (Rapidase, DSM), 2.0 g (0.4 wt%) of α-amylase [BAN, Novozyme] and protease [Protamax (Protamax) Protamax)] 0.5 g (0.1% by weight) was added, followed by extraction at 50 ° C. for 5 hours, inactivated at 90 ° C. for 30 minutes, and then filtered and concentrated to Brix 30.

20% by weight of dextrin (Max 1000, Matsuda Korea Co., Ltd.) was added to the concentrate to obtain a final concentrate of Brix 36.

The final concentrate was frozen for 24 hours at -50 ° C and then dried using a lyophilizer to powder to prepare the herbal extract of the present invention (Fig. 1).

Chinese herbal medicine Raw material name Compounding ratio (% by weight) Donkey 21 Astragalus 20 licorice 18 Wolfberry 22 oregano 4 Laurel leaves 3 Basil (or basil) 3 Rosemary 5 cloves One Five directions 3 Sum 100

Example  2: Preparation of granules for meat softening and flavor enhancement using the herbal medicine extract powder of the present invention

To the blending ratio of the present invention prepared in Example 1, the extract powder, fig powder and glucose of the present invention prepared in Example 1 was added to malt syrup heated in a water bath up to 50 ° C., purified water was added and mixed with a ribbon mixer, and then molded into a granulator. Then, once hot air dried at 60 ° C., it was examined whether granules were formed (FIG. 2). The results are shown in Table 2 below.

Herbal Medicine Extract Powder Fig powder glucose Malt water Granulation Formation One 52 wt% 20.3 wt% 16 wt% 5 wt% Remaining amount ++ 2 52 wt% 20.3 wt% 17% by weight 5 wt% Remaining amount +++ 3 52 wt% 20.3 wt% 18 wt% 5 wt% Remaining amount +++ 4 52 wt% 20.3 wt% 19% by weight 5 wt% Remaining amount +++ 5 52 wt% 20.3 wt% 19.5% by weight 5 wt% Remaining amount ++++

Table 2 prepared the granules for meat softening and flavor enhancement using the herbal medicine extract powder of the present invention in the compounding ratio was confirmed that the degree of granulation is the best (see Table 3).

Final compounding ratio Raw material name Compounding ratio (% by weight) Herbal Medicine Extract Powder of Example 1 52 Fig powder 20.3 glucose 19.5 Malt 5 water 3.2 Sum 100

Experimental Example  One: Shear force  Measure

After the beef connective tissue was cut to a size of 2 × 2 × 0.4cm, 200mL of purified water per 200g of beef was added so that beef was submerged in purified water. After that, 0.4% by weight, 0.8% by weight, 1.2% by weight and 1.5% by weight of the herbal extracts were added to the granules, and the shear force was measured every 30 minutes and tested for 4 hours. The state of storage was measured by sealing the upper portion at 4 ℃ image. The experiment was repeated three times, and the values were expressed as average values.

Texture meter (T1-AT2, SMS Co., UK) with test speed of 2mm / sec, test force of 100g, and test distance of 10mm Shear force is represented using.

The results of measuring the shear force of the herbal medicine extract granules are shown in Table 4 and FIG. 3.

Shear Force Measurement Results by Addition of Herbal Medicine Extract Granules St 0.40% by weight 0.80% by weight 1.20 wt% 1.50 wt% 30 minutes 326 234 204 186 178 1 hours 314 232 193 189 170 1 hour 30 minutes 299 243 198 182 158 2 hours 301 229 186 176 153 2 hours 30 minutes 286 217 183 172 146 3 hours 283 212 182 163 142 3 hours 30 minutes 276 209 175 161 141 4 hours 274 202 164 158 132

As a result of the experiment, the value of the shear force decreased as the addition amount increased and as time passed. This suggests that the herbal extracts are effective as softeners in meat. However, simply because the value of the shear force is not a good texture of meat. The sensory test was conducted to investigate the best flavor and texture.

Experimental Example  2: Sensory Evaluation of Addition of Herbal Medicine Extract Granules

A portion of beef cattle without slices was sliced to 7 mm, and herbal extract granules were applied to the surface for each amount of beef. After standing for 5 minutes, it was cooked for 7 minutes using a double-sided grill.

The slice machine used manual slicer-HMS300, and the double-sided grill was used with Sanyo's HR-M01 model. In addition, each material was preheated for 10 minutes, and then cooked for 7 minutes for constant cooking, and used for sensory evaluation.

The sensory evaluation was conducted with 15 employees who had experience in sensory evaluation of Daegu Techno Park Bio Industrial Support Center.

The results of the sensory evaluation for each addition amount are shown in Table 5 and FIG. 4.

Sensory Evaluation Results of Addition of Herbal Extract Granules color Exterior Softness Juiciness flavor incense Comprehensive Preference Control (no treatment) 3 3.4 3 3.4 3.3 3.5 3.1 0.4 wt% treatment 3.1 3.6 3 3.1 3.5 3.2 3.2 0.8 wt% treatment 4.2 4.3 3.3 3.2 4.1 3.7 3.8 1.2 wt% treatment 4.3 4.1 4.5 3.7 4.4 3.9 4.1 1.5 wt% treatment 2.9 3.2 3.8 3.1 3.4 3.2 3.6

In the overall evaluation, the 1.5% by weight of the treatment was evaluated to be too fragrant or too tasted, and felt like an off-flavor rather than an improvement in flavor. Therefore, the most suitable amount was about 0.8 ~ 1.2% by weight of the weight of the meat.

Production Example  1: Commercialization of Herbal Extract Granules

The packaging form of the herbal medicine extract granules was packaged into two types of general small package (150g, 300g, 500g) and stick type disposable package (5g ~ 8g).

As described above, the present invention as described through the Examples and Experimental examples, the present invention is prepared by combining and extracting Angelica, Astragalus, licorice, wolfberry, oregano, bay leaf, bay, rosemary, cloves, and fennel in an appropriate blending ratio Its dry powder is mixed with fig powder, glucose and maltose syrup and dried to produce granules, which have a high softening effect even in small amounts. It is a very useful invention in the food industry because it has a very excellent effect that can provide a composition for enhancing flavor and a method for producing the same.

Claims (3)

Angelica 20-22 wt%, Astragalus 19-21 wt%, Licorice 17-19 wt%, Wolfberry 21-23 wt%, Oregano 3-5 wt%, Laurel leaf 2-4 wt%, Beige 2-4 wt% , Extracts of 4 ~ 6% by weight, rosemary 4 ~ 6%, clove 0.5 ~ 1.5% and fennel 2 ~ 4% by weight, extract 50 ~ 54%, fig powder 20.0 ~ 20.5%, glucose 17 ~ 19.5%, malt 4 ~ 6% by weight of the syrup and the remaining amount of water, characterized in that the herbal medicine mixture extract containing meat softening and flavor enhancement composition. Angelica 20-22 wt%, Astragalus 19-21 wt%, Licorice 17-19 wt%, Wolfberry 21-23 wt%, Oregano 3-5 wt%, Laurel leaf 2-4 wt%, Beige 2-4 wt% Preparing a medicinal herb mixture of 4% to 6% by weight of rosemary, 0.5% to 1.5% by weight of clove and 2% to 4% by weight of five fennel; Adding 1000-3000 parts by weight of purified water to 100 parts by weight of the medicinal herb mixture and mixing 0.2-0.4 parts by weight of α-amylase to primary extraction at 100-120 ° C. for 4-8 hours; Adding 0.2 to 0.4 parts by weight of pectinase, 0.3 to 0.5 parts by weight of α-amylase and 0.05 to 0.2 parts by weight of protease, followed by secondary extraction at 40 to 60 ° C. for 3 to 7 hours; Incubating the secondary extract at 80-100 ° C. for 20-40 minutes and then filtration and concentrating; Injecting 20% by weight of dextrin compared to the concentrate to the concentrate to obtain a final concentrate of Brix 33 to Brix 39; And Preparing the herbal mixture mixture by freezing the final concentrate at -30 ° C to -70 ° C for 12 to 48 hours and then drying the powder using a freeze dryer. Method of producing a herbal medicine mixed extract for meat softening and flavor enhancement comprising a. Angelica 20-22 wt%, Astragalus 19-21 wt%, Licorice 17-19 wt%, Wolfberry 21-23 wt%, Oregano 3-5 wt%, Laurel leaf 2-4 wt%, Beige 2-4 wt% Preparing a medicinal herb mixture of 4% to 6% by weight of rosemary, 0.5% to 1.5% by weight of clove and 2% to 4% by weight of five fennel; Adding 1000-3000 parts by weight of purified water to 100 parts by weight of the medicinal herb mixture and mixing 0.2-0.4 parts by weight of α-amylase to primary extraction at 100-120 ° C. for 4-8 hours; Adding 0.2 to 0.4 parts by weight of pectinase, 0.3 to 0.5 parts by weight of α-amylase and 0.05 to 0.2 parts by weight of protease, followed by secondary extraction at 40 to 60 ° C. for 3 to 7 hours; Incubating the secondary extract at 80-100 ° C. for 20-40 minutes and then filtration and concentrating; Injecting 20% by weight of dextrin compared to the concentrate to the concentrate to obtain a final concentrate of Brix 33 to Brix 39; Preparing a medicinal herb mixture extract by freezing the final concentrated solution at -30 ° C to -70 ° C for 12 to 48 hours and then drying the powder by lyophilizer; And 50 ~ 54% by weight of the medicinal herb extract, 20.0 ~ 20.5% by weight of fig powder, 17 ~ 19.5% by weight of glucose, 4 ~ 6% by weight of malt syrup and the remaining amount of purified water and then molded into a granulator and then at 50 ~ 70 ℃ Hot air drying step Method of producing a composition for softening the meat and softening the flavor containing the herbal medicine mixture extract comprising a.