KR101295635B1 - Composition for removing meat smell and softening flesh using medicinal herbs material and manufactured meat products for using the same - Google Patents

Composition for removing meat smell and softening flesh using medicinal herbs material and manufactured meat products for using the same Download PDF

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KR101295635B1
KR101295635B1 KR1020110045020A KR20110045020A KR101295635B1 KR 101295635 B1 KR101295635 B1 KR 101295635B1 KR 1020110045020 A KR1020110045020 A KR 1020110045020A KR 20110045020 A KR20110045020 A KR 20110045020A KR 101295635 B1 KR101295635 B1 KR 101295635B1
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weight
meat
composition
softening
pepper
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KR20120126896A (en
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김기선
황기성
홍승석
김희동
김관태
김무성
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김기선
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification

Abstract

본 발명은 한방재료를 이용한 육류 냄새 제거 및 육질연화용 조성물 및 이를 이용하여 제조된 육제품에 관한 것이다.
본 발명의 한방재료를 이용한 육류 냄새 제거 및 육질연화용 조성물은 황기 20~40 중량%, 당귀 15~35 중량%, 천궁 30~50 중량%, 복령 5~20 중량%, 작약 10~30 중량%로 조성된 혼합약재를 포함한다.
본 발명에 의해, 육류 특유의 누린내를 제거줌과 동시에 육질연화가 가능한 육류 냄새 제거 및 육질연화용 조성물 및 이를 이용하여 육류 특유의 누린내가 제거됨과 동시에 풍미와 식감을 향상시켜 소비자들의 선호도를 높여주며, 화학적 합성 식품첨가물(MSG)을 사용하지 않아도 됨으로써 인체에 무해한 웰빙 먹거리의 육제품이 제공된다.
The present invention relates to a composition for removing meat odor and meat softening using a herbal material and a meat product manufactured using the same.
Meat odor removal and meat softening composition using the herbal material of the present invention is 20-40% by weight, Angelica 15-35% by weight, 30-50% by weight Cheongung, 5-20% by weight, Peony 10-30% by weight Contains mixed medicines formulated as.
According to the present invention, the meat odor removal and meat softening composition and the composition for meat softening that can remove meat unique softening at the same time, and by using the same to remove meat unique smell unique to meat and at the same time improves the taste and texture to increase the preference of consumers By eliminating the use of chemically synthesized food additives (MSGs), meat products of well-being foods that are harmless to the human body are provided.

Description

한방재료를 이용한 육류 냄새 제거 및 육질연화용 조성물 및 이를 이용하여 제조된 육제품{COMPOSITION FOR REMOVING MEAT SMELL AND SOFTENING FLESH USING MEDICINAL HERBS MATERIAL AND MANUFACTURED MEAT PRODUCTS FOR USING THE SAME} Composition for meat odor removal and meat softening using herbal ingredients, and meat products manufactured using the same

본 발명은 한방 재료를 이용한 육류 냄새 제거 및 육질연화용 조성물 및 이를 이용하여 제조된 육제품에 관한 것으로서, 특히 한방재료를 이용함으로써 육류 특유의 누린내를 제거해줌과 동시에 인체 무해하면서 풍미와 식감을 향상시키는 육류 냄새 제거 및 육질연화용 조성물 및 이를 이용하여 제조된 육류에 관한 것이다.
The present invention relates to a composition for removing meat odor and meat softening using herbal ingredients, and a meat product manufactured using the same, and in particular, by using herbal ingredients to remove meaty smell peculiar to meat and at the same time improve the flavor and texture The present invention relates to a composition for removing meat odor and meat softening, and meat prepared using the same.

최근 급속히 서양화되고 있는 생활습관에 따라 가정에서나 사회에서 육류의 소비가 증대되고 있으며, 특히 육류를 삶거나 쪄서 먹는 전통식품인 수육, 편육에 대한 소비가 증대되고 있다.In recent years, the consumption of meat is increasing at home and in society, and the consumption of meat, meat, and meat, which are traditional foods that are boiled or steamed, are increasing.

통상적으로 이러한 전통식품은 화학적 합성 식품첨가물을 포함하지 않고 제조한다. 그러나, 원료 육류자체에 신선도와 상관없이 육류지방에 의한 누린내가 나기 때문에 전반적으로 소비자들의 선호도가 낮게 나타난다.Typically, these traditional foods are prepared without chemical synthetic food additives. However, since the raw meat itself has the smell of meat fat irrespective of its freshness, overall consumers' preference appears low.

이에, 현재 각종 육류 조리시 냄새를 제거할 수 있는 방법으로 화학적 합성 식품첨가물을 많이 사용하고 있으나, 최근 이러한 화학적 합성 식품첨가물에 대해 소비자들은 민감한 반응을 나타내어 기피하는 현상이 심화되고 있다.Therefore, at present, a variety of chemical synthetic food additives are used as a method of removing odors when cooking various kinds of meat, but recently, consumers are sensitive to such chemical synthetic food additives and have been avoided.

따라서 화학적 합성 식품첨가물로 가장 문제시되고 있는 M.S.G(Monosodium L-glutamate) 등이 함유되지 않으며 천연의 소재들을 위주로 하여 육류의 이취를 제거하고 조미를 할 수 있는 소재개발이 각광받고 있다.Therefore, M.S.G (Monosodium L-glutamate), which is the most problematic as a chemical synthetic food additive, does not contain, and the development of materials that can remove meat odor and seasoning based on natural materials is in the spotlight.

또한, 통상적으로 육류의 조리 과정 중에는 파 등과 같이 육류냄새를 없앨 수 있는 향이 강한 채소들 또는 후추 등과 같이 향이 강한 조미료들이 많이 사용된다. In addition, during the cooking process of meat, strong flavoring vegetables such as pepper or strong flavoring that can eliminate the meat smell, such as green onions are used a lot.

그러나 향이 강한 채소의 소재를 사용하는 경우 조리된 육류의 섭취 시 온도에 따른 이취발생의 빈도가 높고, 조리방법이나 용도에 따라서 이러한 향이 강한 채소나 조미료를 사용할 수 없는 경우에 조리 전에 육류 이취를 제거해야하는 문제가 있다.However, in case of using vegetables with strong flavor, the frequency of off-flavor occurrence is high depending on the temperature when ingesting cooked meat, and if such strong vegetables or seasonings are not available depending on the cooking method or application, meat off-flavor is removed before cooking. There is a problem that needs to be done.

또한, 육류는 질긴 단백질 조직 때문에 가열시 육질이 딱딱해지고 질겨지므로 통상 조리시에 연육제를 첨가한다.In addition, meat is hardened and toughened when heated due to the tough protein structure, and therefore a meat additive is usually added during cooking.

그러나, 이러한 연육제를 쓰면 연육제가 육류 표면에 흘러내릴 뿐만 아니라 육류 본연의 맛을 잃어버릴 수 있어 육류 특유의 씹는 맛을 느낄 수 없는 문제점이 있다.
However, the use of such a softener may cause the softener not only to flow down the meat surface, but also to lose the original taste of the meat, so that the meat-specific chewing taste may not be felt.

본 발명의 목적은 한방재료를 이용하여 육류 특유의 누린내를 제거해 줌과 동시에 육질연화가 가능한 육류 냄새 제거 및 육질연화용 조성물을 제공하는데 있다.It is an object of the present invention to provide a composition for removing meat odor and meat softening that is capable of meat softening while simultaneously removing meaty smell peculiar to meat using herbal ingredients.

또한, 상기 조성물을 이용함으로써 육류 특유의 누린내가 제거됨과 동시에 화학적 합성 식품첨가물(MSG)을 사용하지 않아도 음식재료의 풍미와 식감을 향상시킬 수 있으며, 천연재료만을 사용함으로써 인체에 무해한 웰빙 먹거리의 육제품을 제공하는데 있다.In addition, by using the composition can remove the unique smell of meat and at the same time can improve the flavor and texture of food ingredients without the use of chemical synthetic food additives (MSG), by using only natural ingredients of healthy foods harmless to the human body To provide a product.

본 발명이 이루고자 하는 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급되지 않은 다른 기술적 과제들은 아래의 기재로부터 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

상기와 같은 목적을 달성하기 위한 본 발명의 한방재료를 이용한 육류 냄새 제거 및 육질연화용 조성물은 황기 20~40 중량%, 당귀 15~35 중량%, 천궁 30~50 중량%, 복령 5~20 중량%, 작약 10~30 중량%로 조성된 혼합약재를 포함한다.Meat odor removing and meat softening composition using the herbal material of the present invention for achieving the above object is 20-40% by weight of Astragalus, 15-35% by weight, Angelica 30-50% by weight, 5-20% by weight %, Peony 10-30% by weight of the mixed medicine composition.

상기 혼합약재에, 백출, 계피, 감초, 후추, 창출, 갈근, 고추씨 중 선택된 어느 하나 이상을 더 첨가하여 조성되기도 하며, 바람직하게는 상기 혼합약재 50~75 중량%에, 상기 백출 2~15 중량%, 상기 계피 10~30 중량%, 상기 감초 2~15 중량%, 상기 후추 1~10 중량%, 상기 창출 1~10 중량%, 상기 갈근 2~15 중량%, 상기 고추씨 1~10 중량%를 더 첨가하여 조성된다.The mixed medicinal herbs, baekchul, cinnamon, licorice, pepper, create, brown root, red pepper seeds may be further added to the composition, preferably 50 to 75% by weight of the mixed medicinal herbs, 2-15 weight of the baekchul %, 10-30% by weight of the cinnamon, 2-15% by weight of the licorice, 1-10% by weight of the pepper, 1-10% by weight of the creation, 2-15% by weight of the roots, 1-10% by weight of the red pepper seeds The composition is further added.

본 발명의 육제품 제조방법은 황기 20~40 중량%, 당귀 15~35 중량%, 천궁 30~50 중량%, 복령 5~20 중량%, 작약 10~30 중량%로 조성된 혼합약재를 포함하는 육류 냄새 제거 및 육질연화용 조성물을 준비하는 단계 및 상기 조성물을 육류와 함께 물에 넣고 가열하는 단계를 포함하여 구성된다.The meat product manufacturing method of the present invention comprises 20 to 40% by weight of Astragalus, Angelica 15 to 35% by weight, Cheongung 30 to 50% by weight, Fuyeong 5 to 20% by weight, peony 10-30% by weight of the mixed medicine composition It comprises a step of preparing a composition for removing meat odor and meat softening and the step of heating the composition in the water with meat.

또 다른 본 발명의 육제품 제조방법은 황기 20~40 중량%, 당귀 15~35 중량%, 천궁 30~50 중량%, 복령 5~20 중량%, 작약 10~30 중량%로 조성된 혼합약재를 준비하는 단계, 상기 혼합약재를 육류와 함께 물에 넣고 1차 가열하는 단계 및, 상기 1차 가열단계 후, 백출, 계피, 감초, 후추, 창출, 갈근, 고추씨 중 선택된 어느 하나 이상을 첨가하여 2차 가열하는 단계를 포함하여 구성된다.Another method of manufacturing a meat product of the present invention is a mixture of 20 to 40% by weight, Angelica 15 to 35% by weight, Cheongung 30 to 50% by weight, Fuling 5 to 20% by weight, Peony 10-30% by weight In the preparing step, the mixed medicinal herbs into the water with meat and the first heating step, and after the first heating step, by adding any one or more selected from white, cinnamon, licorice, pepper, creation, brown root, pepper seeds 2 Tea heating.

본 발명의 육제품은 상기의 제조방법을 통해 육류의 냄새가 제거됨과 동시에 육질이 연화된 상태로 제조된다.
The meat product of the present invention is manufactured in a state in which the meat is softened at the same time as the smell of the meat is removed through the above manufacturing method.

본 발명에 의해, 한방재료를 이용하여 육류 특유의 누린내를 제거해줌과 동시에 육질연화가 가능한 육류 냄새 제거 및 육질연화용 조성물이 제공된다.The present invention provides a composition for removing meat odor and meat softening, which is capable of meat softening while simultaneously removing meaty smell unique to meat using herbal ingredients.

또한, 상기 조성물을 이용하여 육제품을 제조함으로써 육류 특유의 누린내가 제거됨과 동시에 풍미와 식감을 향상시켜 소비자들의 선호도를 높여주며, 화학적 합성 식품첨가물(MSG)을 사용하지 않고 천연재료만으로 제조됨으로써 인체 무해한 웰빙 먹거리의 육제품이 제공된다.
In addition, by manufacturing the meat product using the composition to remove the unique smell of meat and at the same time improve the flavor and texture to increase the consumer's preference, manufactured by using only natural ingredients without using chemical synthetic food additives (MSG) Harmless well-being meat products are provided.

도 1은 본 발명의 육제품의 실시예1에 따른 제조 흐름도를 나타낸 도면이다.
도 2는 본 발명의 육제품의 실시예2에 따른 제조 흐름도를 나타낸 도면이다.
도 3은 본 발명의 육제품의 실시예3에 따른 제조 흐름도를 나타낸 도면이다.
1 is a view showing a manufacturing flowchart according to Example 1 of a meat product of the present invention.
2 is a view showing a manufacturing flowchart according to Example 2 of the meat product of the present invention.
3 is a view showing a manufacturing flowchart according to Example 3 of the meat product of the present invention.

이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세하게 설명하며, 본 발명의 요지를 불필요하게 흐릴 수 있는 공지 기능 및 구성에 대한 상세한 설명은 생략한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, and detailed descriptions of well-known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

본 발명은 황기, 당귀, 천궁, 복령, 작약으로 조성된 혼합약재를 이용하여 육제품을 제조한 후, 관능평가를 실시한 결과, 육류 특유의 누린내가 제거됨과 함께 화학적 합성 식품첨가물(MSG)을 사용하지 않아도 향상된 풍미와 식감을 느낄 수 있어 소비자들의 선호도가 향상됨을 확인하였다.According to the present invention, after preparing meat products using the mixed medicinal herbs composed of Astragalus, Angelica, Cheonggung, Bokryeong, and Peony, the sensory evaluation was carried out, and the chemical-specific food additives (MSG) were used. It was confirmed that consumers' preferences could be improved because they could feel improved flavor and texture.

본 발명은 이러한 관능평가에 기초하여 제공되는 것으로서, 본 발명의 육류 냄새 제거 및 육질연화용 조성물은 황기, 당귀, 천궁, 복령, 작약으로 조성된 혼합약재를 포함하여 구성된다.The present invention is provided based on the sensory evaluation, the meat odor removing and meat softening composition of the present invention comprises a mixed medicine composed of Astragalus, Angelica, Cheongung, Bokryeong, Peony.

황기(黃耆, Astragalus membranaceus)는 두과(豆科)에 속한 다년생 초본 식물로서 강한 향과 매운맛을 갖고 있으며, 세포성 및 체액성 면역 증강효과, 항산화 효과, 항노화 효과, 항염작용, 강장작용, 이뇨작용, 혈압강하작용 등에 효과가 있다고 알려져 있으며, 건조하여 본연 형태 그대로 사용하거나, 또는 분말 형태로 제조하여 사용한다. Astragalus membranaceus is a perennial herbaceous plant belonging to the head family and has a strong aroma and spicy taste. It has cellular and humoral immune boosting effect, antioxidant effect, anti-aging effect, anti-inflammatory effect, tonic effect, It is known to be effective in diuretic, blood pressure lowering, etc., and it is dried and used as it is, or it is prepared and used in powder form.

상기 황기는 상기 혼합약재에서 20~40 중량%를 차지함이 바람직한데, 이는 20 중량% 미만이면 육류의 누린내 제거 효과가 미흡하며, 40 중량%를 초과하면 강한 황기의 향이 육류에 베여 오히려 소비자들의 선호도를 떨어뜨리게 된다.The Astragalus is preferably occupied 20 to 40% by weight in the mixed medicine, which is less than 20% by weight is insufficient in the meat-removing effect of meat, more than 40% by weight strong astragalus is cut by meat rather than consumers' preference Will drop.

당귀(連翹, Angelica gigas Nakai)는 미나리과에 속하는 다년생 초본으로서, 당귀 특유의 냄새가 나고 맛은 약간 쓰면서 달며, 흔히 빈혈증, 진통, 강장, 통경, 및 부인병약으로 쓰이며, 건조하여 본연 형태 그대로 사용하거나, 또는 분말 형태로 제조하여 사용한다. Angelica gigas Nakai) is a perennial herb belonging to the family Apiaceae, which has a characteristic smell of Angelica, sweet and bitter, and is commonly used for anemia, analgesic, tonic, pain, and gynecological medicine, dried and used as it is, or in powder form. Manufactured and used.

상기 당귀는 상기 혼합약재에서 15~35 중량%를 차지함이 바람직한데, 이는 15 중량% 미만이면 육류의 누린내 제거 효과가 미흡하며, 35 중량%를 초과하면 강한 당귀 특유의 향과 쓴맛이 육류에 베여 소비자들의 선호도를 떨어뜨리게 된다.It is preferable that the Angelica occupies 15 to 35% by weight in the mixed medicine, which is less than 15% by weight is insufficient to remove the meaty smell of meat, and when more than 35% by weight of strong Angelica peculiar aroma and bitter taste is cut into meat It lowers the preferences of consumers.

천궁(川芎, Cnidium officinale)은 미나리과에 속하는 다년생 초본으로서, 강한 냄새가 있고, 맛은 맵고 조금 쓰며 달며, 한방에서는 보혈, 강장, 진정, 진통 등을 목표로 냉증, 빈혈 및 월경 장해 등 각종 부인병 질환에 쓰이며, 건조하여 본연 형태 그대로 사용하거나, 또는 분말 형태로 제조하여 사용한다. Cnidium officinale ) is a perennial herb belonging to the family Apiaceae, has a strong smell, tastes spicy, bitter and sweet, and is used for various gynecologic diseases such as cold syndrome, anemia and dysmenorrhea with the aim of blood, tonic, soothing and pain relief. It is used as it is or it is manufactured and used in powder form.

상기 천궁은 상기 혼합약재에서 30~50 중량%를 차지함이 바람직한데, 이는 30 중량% 미만이면 육류의 누린내 제거 효과가 미흡하며, 50 중량%를 초과하면 강한 천궁의 향과 매운맛이 육류에 베여 소비자들의 선호도를 떨어뜨리게 된다.It is preferable that the cheongung occupies 30 to 50% by weight of the mixed medicine, which is less than 30% by weight is insufficient to remove the odor of meat, and if more than 50% by weight strong scent and spicy taste cut meat to consumers Will lower their preferences.

복령(茯笭, Poria cocos Wolf)은 소나무 뿌리에 기생하는 잔나비걸상과의 균핵으로서, 맛은 달고 심심하며, 한방에서는 심신의 보양 및 안정, 이뇨 증진. 정신안정 등의 작용이 있는 것으로 알려져 있고 건망증, 불면증, 만성위염, 신체 허약자 등에도 치료효과가 높은 것으로 알려져 있으며, 건조하여 본연 형태 그대로 사용하거나, 또는 분말 형태로 제조하여 사용한다. Poria (茯 笭, Poria cocos Wolf) is a fungal nucleus with pinnacle snails that are parasitic on the roots of pines. It is known to have effects such as mental stability, and is known to have a high therapeutic effect on forgetfulness, insomnia, chronic gastritis, physically weak, etc., and it is used as it is, dried or in powder form.

상기 복령은 상기 혼합약재에서 5~20 중량%를 차지함이 바람직한데, 이는 5 중량% 미만이면 육류의 누린내 제거 효과가 미흡하며, 20 중량%를 초과하면 특별한 개선효과 없이 오히려 복령 본연의 맛 및 이취가 발생된다.The Bokryeong is preferably occupied 5 to 20% by weight in the mixed medicinal herbs, which is less than 5% by weight is insufficient to remove the meaty smell of meat, and if more than 20% by weight, rather than the special improvement effect of the taste and smell of Bokryeong original Is generated.

작약(芍藥, Paeonia lactiflora)은 미나리아재비과에 속하는 다년생 숙근초본으로서 맛이 쓰며, 한방에서 염증, 진통 및 진경(鎭痙)의 목적으로 주로 무월경의 조절, 외상치료, 비출혈, 염증, 종기 및 상처 치료, 가슴과 늑골부위의 통증완화 등의 치료 목적으로 사용되어 왔으며, 건조하여 본연 형태 그대로 사용하거나, 또는 분말 형태로 제조하여 사용한다. Paeonia lactiflora ) is a perennial herbaceous herb belonging to the Buttercup family, which is used for the purpose of inflammation, analgesia and dysmenorrhea in oriental medicine, mainly for amenorrhea control, trauma treatment, nasal bleeding, inflammation, boils and wounds, chest and ribs It has been used for therapeutic purposes such as pain relief of the site, and it is dried and used as it is, or manufactured in powder form.

상기 작약은 상기 혼합약재에서 10~30 중량%를 차지함이 바람직한데, 이는 10 중량% 미만이면 육류의 누린내 제거 효과가 미흡하며, 30 중량%를 초과하면 작약의 쓴맛이 육류에 베여 소비자들의 선호도를 떨어뜨리게 된다.The peony is preferably occupied 10 to 30% by weight in the mixed medicine, which is less than 10% by weight is insufficient to remove the meaty smell of meat, and when exceeding 30% by weight of the peony bitter meat to the consumer's preference Dropped.

정리하면, 본 발명의 조성물에 포함되는 상기 혼합약재는 황기 20~40 중량%, 당귀 15~35 중량%, 천궁 30~50 중량%, 복령 5~20 중량%, 작약 10~30 중량%로 조성되어 본 발명의 목적인 인체에 무해하면서 육류 특유의 누린내를 제거하는 효과를 달성한다.
In summary, the mixed medicinal herbs included in the composition of the present invention 20 to 40% by weight, Angelica 15 to 35% by weight, Cheongung 30 to 50% by weight, Fuyeong 5 to 20% by weight, peony 10-30% by weight composition In order to achieve the effect of removing meaty smell peculiar to meat while being harmless to the human body which is the object of the present invention.

또한, 상기 본 발명의 조성물은 화학적 합성 식품첨가물(MSG)을 사용하지 않아도 향상된 풍미와 식감을 겸비할 수 있도록 혼합약재에 백출, 계피, 감초, 후추, 창출, 갈근, 고추씨 중 선택된 어느 하나 이상을 더 첨가하여 조성하기도 하며, 바람직하게는, 상기 혼합약재 50~75 중량%에, 상기 백출 2~15 중량%, 상기 계피 10~30 중량%, 상기 감초 2~15 중량%, 상기 후추 1~10 중량%, 상기 창출 1~10 중량%, 상기 갈근 2~15 중량%, 상기 고추씨 1~10 중량%을 더 첨가하여 조성한다.In addition, the composition of the present invention is any one or more selected from white medicinal herbs, cinnamon, licorice, pepper, creation, root, red pepper seeds in the mixed medicine so that it can combine the improved flavor and texture without using a chemical synthetic food additive (MSG) It may be further added to the composition, preferably, 50 to 75% by weight of the mixed medicinal herbs, 2 to 15% by weight of the baekchul, 10 to 30% by weight of the cinnamon, 2 to 15% by weight of the licorice, 1 to 10 pepper By weight, 1 to 10% by weight of the creation, 2 to 15% by weight of the roots, 1 to 10% by weight of the red pepper seeds are further added.

백출(白朮, Atractylodis Rhizoma alba)은 국화과에 속하는 다년성 초본으로 흰삽주 및 동속 근연식물의 괴근으로서, 백출 특유의 냄새가 나고 맛은 약간 쓰고 달며 씹으면 점성을 띠고 있으며, 특히 피부사이의 풍을 낫게 하고 땀을 그치게 하며, 비를 없애고 보위와 속을 온화하게 하는 효과가 있으며, 설사와 식은땀을 치료하는데도 효과가 있다고 알려져 있다. Atractylodis Rhizoma alba) is a perennial herb belonging to the Asteraceae family, and is a mysterious root of white indica and coriander. It has a peculiar smell of baekchul and tastes bitter, sweet and chewy, especially viscous between skin and stops sweating. It is known to be effective in eliminating rain, mildening bowels and stomach, and treating diarrhea and cold sweat.

계피(桂皮, Cinnamomum cassia bark)는 녹나무과의 사철푸른 교목의 껍질로 예로부터 발한제, 해열제, 진통제뿐 아니라 식료품의 향료 등 다양하게 사용되어 왔으며, 또한, 장 연동운동을 촉진하고 장내의 이상발효를 억제하는 방부효과가 있다고 알려져 있다. Cinnamomum cassia bark) is a bark of the evergreen tree of Camphoraceae. It has been used in various ways such as antiperspirants, antipyretics, analgesics, as well as fragrances in foodstuffs, and also has an antiseptic effect that promotes intestinal peristalsis and suppresses abnormal fermentation in the intestines. Known.

감초(甘草, Glycyrrhiza uralensis)는 콩(Leguminosae)과에 속하는 다년생 초본으로 단맛 성분인 글리시리진(glycyrrhizin)을 함유하여 감미료로 사용되고 있으며, 여러 가지 질병에 대한 치료효과와 항균작용 및 우수한 항산화능이 알려져 있다Licorice (甘草, Glycyrrhiza uralensis ) is a perennial herb belonging to the legume (Leguminosae) family, and is used as a sweetener by containing glycyrrhizin, a sweet ingredient, and is known for its therapeutic effects, antibacterial effects, and excellent antioxidant capacity against various diseases.

후추(pepper)는 쌍떡잎식물 후추목 후추과의 상록 덩굴식물의 열매를 건조시킨 것으로서, 주로 구풍제·매운맛 ·건위제 등으로 사용하며 식품의 향신료로 많이 사용되며, 바람직하게는 흑후추를 사용한다.Pepper (pepper) is a fruit of the evergreen vine plant of the dicotyledonous pepper of the dicotyledonous plant, mainly used as a puncture, spicy taste, nutrients, etc. are used as a spice of food, preferably black pepper.

창출(蒼朮)은 삽주의 뿌리열매로 한방에서는 위장을 튼튼하게 하고 비만을 방지하는 것으로 알려져 있다.Creation is the root fruit of the shovel, which is known to strengthen the stomach and prevent obesity in oriental medicine.

갈근(葛根, Pueraria lobata)은 칡의 뿌리로서, 발한, 해열 등의 효과가 있다고 알려져 있으며, 건조하여 분말형태로 사용한다.Brown root (Pu 根, Pueraria lobata ) is the root of 칡, known to have effects such as sweating, fever, etc., dried and used in powder form.

고추씨는 수분 10% 미만, 조단백질 15~17%, 지방 25~30%, 조섬유 35~45%를 함유하고 있는 식품소재로서 켑싸이신(capsaicin)성분이 많이 있어 매운맛이 강하며, 떫고 쓴맛이 나며, 껄끄러운 맛을 내는 것이 특징이다.
Red pepper seeds contain less than 10% moisture, 15 ~ 17% crude protein, 25 ~ 30% fat, and 35 ~ 45% crude fiber, and have many capsaicin ingredients. It is characterized by a gritty taste.

본 발명은 상기와 같이 조성된 육류 냄새 제거 및 육질연화용 조성물을 이용하여 육제품을 제조하며, 이 육제품 제조방법은 육제품의 사용목적에 따라 아래와 같이 다양하게 적용가능하다. The present invention manufactures a meat product using the composition for removing meat odor and meat softening composition as described above, this meat product manufacturing method can be variously applied as follows according to the purpose of the meat product.

도면에 예시한 바와 같이, 상기 조성물을 육류와 함께 물에 넣고 가열하여 육류 특유의 냄새가 제거된 육제품을 제조한다. As illustrated in the figure, the composition is put in water with meat and heated to prepare meat products from which the odor peculiar to meat is removed.

이때, 육류의 함량은 물의 100~110 중량%, 조성물의 함량은 물의 0.4~0.5 중량%를 넣고 제조할 시 조성물을 이루는 재료들의 향은 육류에 베어나지 않은체 육류 특유의 누린내가 가장 잘 제거된 육제품이 제조된다.At this time, the content of meat is 100 ~ 110% by weight of water, the content of the composition is 0.4 ~ 0.5% by weight of water when the composition of the ingredients of the composition of the meat that is not cut in the meat, the characteristic of Nurin Meat products are manufactured.

또한, 황기, 당귀, 천궁, 복령, 작약으로 조성된 혼합약재를 육류와 함께 물에 넣고 1차 가열한 후, 백출, 계피, 감초, 후추, 창출, 갈근, 고추씨 중 선택된 어느 하나 이상을 첨가하여 2차 가열하여 육류 특유의 냄새가 제거된 육제품을 제조하기도 한다.
In addition, put the mixed medicinal herbs made of Astragalus, Angelica, Cheongung, Bokryong, Peony into water with meat and heated firstly, and then add one or more selected from Baekchul, Cinnamon, Licorice, Pepper, Creation, Root, and red pepper seeds. Secondary heating may be used to produce meat products that are free of meaty odors.

상기와 같은 육제품 제조과정을 통해 육류 특유의 누린내가 제거됨과 동시에 향상된 풍미와 식감을 함께 느낄 수 있어, 남녀 노소 누구나 육제품을 쉽게 즐길 수 있으며, 화학적 합성 식품첨가물(MSG)을 사용하지 않아도 되어 인체에 무해한 웰빙 먹거리로도 이용가능하다.
Through the meat product manufacturing process as described above, the unique smell of meat can be removed and the flavor and texture can be felt together.Everyone, young and old, can enjoy meat products easily and do not need to use chemical synthetic food additives (MSG). It is also available as a well-being food that is harmless to the human body.

이하에서는 실시예 및 실험예를 들어 본 발명에 관하여 더욱 상세하게 설명할 것이나. 이들 실시예는 단지 설명의 목적을 위한 것으로 본 발명의 보호 범위를 제한하고자 하는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. These embodiments are for purposes of illustration only and are not intended to limit the scope of protection of the present invention.

<실시예 1> 본 발명의 육류 냄새 제거 및 육질연화용 조성물을 이용하여 육제품1 제조Example 1 Preparation of meat product 1 using the meat odor removing and meat softening composition of the present invention

황기 32.7 kg, 당귀 27 kg, 천궁 48.9 kg, 복령 16.2 kg, 작약 21.6 kg을 혼합하여 조성물을 제조하였다.A composition was prepared by mixing 32.7 kg of Astragalus, 27 kg of Angelica, 48.9 kg of Cheongung, 16.2 kg of Bokryeong, and 21.6 kg of Peony.

상기 조성물 300 g, 편육용 돼지고기 70 kg, 물 70 ℓ를 함께 넣고 100℃에서 돼지고기가 익을때까지 가열하여 편육(본 발명의 육제품1)을 제조하였다.
300 g of the composition, 70 kg of pork for kneading, and 70 l of water were put together to heat pork until the pork ripened at 100 ° C. to prepare a kneading product (meat product 1 of the present invention).

<실시예 2> 본 발명의 육류 냄새 제거 및 육질연화용 조성물을 이용하여 육제품2 제조Example 2 Preparation of meat product 2 using the composition for removing meat odor and meat softening of the present invention

황기 32.7 kg, 당귀 27 kg, 천궁 48.9 kg, 복령 16.2 kg, 작약 21.6 kg을 혼합한 후, 여기에 백출 21.6 kg, 계피 48.9 kg, 감초 24.3 kg, 후추 13.5 kg, 창출 8.1 kg, 건갈근 20.4 kg, 고추씨 16.8 kg을 더 첨가하여 조성물을 제조하였다.After mixing 32.7 kg of Astragalus, Angelica 27 kg, Cheongung 48.9 kg, Bokryeong 16.2 kg, Peony 21.6 kg, here, 21.6 kg of white rice extract, 48.9 kg of cinnamon, 24.3 kg of licorice, 13.5 kg of pepper, 8.1 kg of dried root, 20.4 kg 16.8 kg of red pepper seeds were further added to prepare a composition.

상기 조성물 300 g, 편육용 돼지고기 70 kg, 물 70 ℓ를 함께 넣고 100℃에서 돼지고기가 익을때까지 가열하여 편육(본 발명의 육제품2)을 제조하였다.
300 g of the composition, 70 kg of pork for kneading, and 70 l of water were put together to heat the pork at 100 ° C. until the pork was cooked to prepare a kneading product (meat product 2 of the present invention).

<실시예 3> 본 발명의 육류 냄새 제거 및 육질연화용 조성물을 이용하여 육제품3 제조Example 3 Preparation of meat product 3 using the composition for removing meat odor and meat softening of the present invention

황기 32.7 kg, 당귀 27 kg, 천궁 48.9 kg, 복령 16.2 kg, 작약 21.6 kg을 혼합하여 혼합약재를 제조하였다.32.7 kg of Astragalus, Angelica 27 kg, 48.9 kg of Cheongung, 16.2 kg of Bokryeong, and 21.6 kg of Peony were mixed to prepare a mixed medicine.

상기 혼합약재 146.4 g, 편육용 돼지고기 70 kg, 물 70 ℓ를 함께 넣고 100℃에서 물이 끓을 때까지 1차 가열하였다.146.4 g of the mixed medicine, 70 kg of pork for pork, 70 L of water were put together and heated first at 100 ° C. until water boiled.

그 다음 상기 가열된 물에 백출 21.6 g, 계피 48.9 g, 감초 24.3 g, 후추 13.5 g, 창출 8.1 g, 건갈근 20.4 g, 고추씨 16.8 g을 첨가하여 돼지고기가 익을때까지 2차 가열하여 편육(본 발명의 육제품3)을 제조하였다.
Then, add 21.6 g of baekchul, 48.9 g of cinnamon, 24.3 g of licorice, pepper 13.5 g, produce 8.1 g, dried black pepper 20.4 g, and red pepper seed 16.8 g in the heated water until the pork is cooked. Meat product 3) of the present invention was prepared.

<비교예 1> 육제품1 제조Comparative Example 1 Preparation of Meat Product 1

황기 45.3 kg, 당귀 39.6 kg, 천궁 61.5 kg으로 혼합된 혼합약재를 제조하였다. 45.3 kg of Astragalus, Angelica 39.6 kg, and 61.5 kg of Cheongung were mixed.

상기 혼합약재 300 g, 편육용 돼지고기 70 kg, 물 70 ℓ를 함께 넣고 100℃에서 돼지고기가 익을때까지 가열하여 편육(비교예의 육제품1)을 제조하였다.
300 g of the mixed medicinal herbs, 70 kg of pork for kneading, and 70 l of water were put together to heat the pork at 100 ° C. until the pork was cooked, thereby preparing a kneading product (Comparative Example 1).

<비교예 2> 육제품2 제조Comparative Example 2 Preparation of Meat Products 2

황기 45.3 kg, 당귀 39.6 kg, 천궁 61.5 kg으로 혼합된 혼합약재를 제조하였다. 45.3 kg of Astragalus, Angelica 39.6 kg, and 61.5 kg of Cheongung were mixed.

상기 혼합약재 146.4 kg, 편육용 돼지고기 70 kg, 물 70 ℓ를 함께 넣고 100℃에서 물이 끓을 때까지 1차 가열한 후, 후추, 커피를 넣고 돼지고기가 익을때까지 2차가열하여 편육(비교예의 육제품2)을 제조하였다.
146.4 kg of the mixed medicinal herbs, 70 kg of pork for pork, 70 ℓ of water are put together and heated first at 100 ° C. until the water boils, and then pepper and coffee are added and heated twice until pork is cooked. Meat product 2) of the Comparative Example was prepared.

<실험예 1> 관능검사Experimental Example 1 Sensory Test

실시예 1 내지 3의 육제품에 대해 관능검사를 수행하였다.Sensory tests were performed on the meat products of Examples 1 to 3.

또한, 상기 실시예의 육제품을 비교하기 위해 그 비교대상으로 비교예1, 비교예2의 육제품을 준비하여 이에 대해서도 관능검사를 수행하였다.In addition, in order to compare the meat products of the above example, the meat products of Comparative Examples 1 and 2 were prepared as the comparison targets, and sensory tests were also performed on this.

상기 각 육제품들의 향 및 맛에 대한 평가를 수행하였다.Evaluation of the flavor and taste of each of the meat products was performed.

관능검사는 연령과 성별을 고려하여 10 대 ~ 40 대 성인 남녀를 각각 연령대별로 10 명씩 총 40 명을 선발한 후, 이들을 대상으로 5점 척도법(0점 : 매우 나쁨, 1점 : 나쁨, 2점 : 보통임, 3점 : 괜찮음, 4점 : 좋음, 5점 : 매우 좋음)을 이용하여 평가하였다.A total of 40 sensory tests were conducted for each age group of 10 males and 10 females, and 10 males and females were selected by age and gender. The subjects were divided into 5 points scale (0 points: very poor, 1 point: poor, 2 points : Normal, 3 points: ok, 4 points: good, 5 points: very good).

검사 종목은 하기 표 1에 제시한 바와 같다.The test items are as shown in Table 1 below.

종 목event 비교예1Comparative Example 1 비교예2Comparative Example 2 실시예1Example 1 실시예2Example 2 실시예3Example 3 flavor 2.52.5 2.82.8 4.04.0 4.34.3 4.54.5 incense 2.82.8 3.03.0 4.54.5 4.84.8 4.84.8 종합적인 평가Comprehensive evaluation 2.72.7 2.92.9 4.34.3 4.64.6 4.74.7

상기 표 1에 나타나 있듯이, 비교예1과 비교예2에서는 일반적으로 편육 제조시 사용되는 한약재료들을 이용하여 육제품을 제조한 것으로서 비교예1 및 비교예2의 육제품에서는 오히려 한약재료들의 강한 맛과 향으로 인해 용이하게 섭취하기 어려우며 고기 자체의 텁텁한 맛으로 인해 전반적인 소비자들의 선호도는 낮게 나타남을 알 수 있었다.As shown in Table 1, in Comparative Example 1 and Comparative Example 2, the meat products were prepared using the herbal ingredients generally used in the manufacture of meat, and in the meat products of Comparative Examples 1 and 2, rather, the strong taste of the herbal ingredients. Due to the fragrance, it is difficult to consume easily and the overall taste of consumers is low due to the heavy taste of the meat itself.

이에 반해, 본 발명의 육류 냄새 제거 및 육질연화용 조성물을 이용하여 제조된 실시예 1 내지 3의 육제품에서는 돼지고기 특유의 누린내가 거의 나타나지 않음을 확인하였으며, 향상된 풍미 및 식감 또한 함께 느껴져 전반적인 소비자들의 선호도는 높게 나타남을 확인하였다.On the contrary, in the meat products of Examples 1 to 3 manufactured using the meat odor removing and meat softening composition of the present invention, it was confirmed that almost no smell of pork was unique, and the improved flavor and texture were also felt together. Their preference was found to be high.

특히, 실시예 2와 실시예 3에서는 특별히 화학적 합성 식품첨가물(MSG)을 사용하지 않아도 육제품자체만으로 소비자들이 선호할만한 풍미와 식감을 나타냄을 확인하였다.
In particular, in Examples 2 and 3 it was confirmed that even without the use of chemically synthesized food additives (MSG) exhibits a flavor and texture that consumers prefer only by the meat products themselves.

상기와 같이 본 발명의 조성물을 이용하여 육제품을 제조함으로써 육류 특유의 누린내가 제거됨과 함께 향상된 풍미와 육질이 연화되어 향상된 식감을 느낄 수 있어 소비자들의 선호도가 향상되어 편육뿐만 아니라 수육, 돼지국밥, 돼지족발, 설렁탕, 곰탕 등에도 사용가능하며, 화학적 합성 식품첨가물(MSG)을 사용하지 않아도 되어 인체에 무해한 웰빙 먹거리로도 이용가능함을 알 수 있다.
By producing a meat product using the composition of the present invention as described above, the unique flavor of meat is removed, and the flavor and quality are softened to improve the feel of the texture, consumers' preferences are improved as well as meat, pork soup, It can also be used for pork hog, Seolleongtang, Gomtang, etc., and it can be used as well-being food that is harmless to human body without using chemical synthetic food additives (MSG).

상기의 본 발명은 바람직한 실시예 및 실험예를 중심으로 살펴보았으며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자는 본 발명의 본질적 기술 범위 내에서 상기 본 발명의 상세한 설명과 다른 형태의 실시예들을 구현할 수 있을 것이다. 여기서 본 발명의 본질적 기술범위는 특허청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다. The present invention has been described with reference to preferred embodiments and experimental examples, and those skilled in the art to which the present invention pertains, within the essential technical scope of the present invention and other forms of implementation of the present invention You can implement examples. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims (8)

황기 20~40 중량%, 당귀 15~35 중량%, 천궁 30~50 중량%, 복령 5~20 중량%, 작약 10~30 중량%로 조성된 혼합약재를 포함하되,
상기 혼합약재에, 백출, 계피, 감초, 후추, 창출, 갈근, 고추씨 중 선택된 어느 하나 이상을 더 첨가하여 조성되는 것을 특징으로,
상기 혼합약재 50~75 중량%에, 상기 백출 2~15 중량%, 상기 계피 10~30 중량%, 상기 감초 2~15 중량%, 상기 후추 1~10 중량%, 상기 창출 1~10 중량%, 상기 갈근 2~15 중량%, 상기 고추씨 1~10 중량%를 더 첨가하여 조성되는,
한방재료를 이용한 육류 냄새 제거 및 육질연화용 조성물.
Includes 20 to 40% by weight of Astragalus, 15 to 35% by weight of Angelica, 30 to 50% by weight of Cheongung, 5 to 20% by weight of Fuling, and 10 to 30% by weight of Peony.
To the mixed medicine, characterized in that the composition is further added to any one or more selected from baekchul, cinnamon, licorice, pepper, creation, brown root, pepper seeds,
50 to 75% by weight of the mixed medicinal herbs, 2-15% by weight of the leachate, 10-30% by weight of cinnamon, 2-15% by weight of licorice, 1-10% by weight of the pepper, 1-10% by weight of the creation, 2-15% by weight of the root root, 1 to 10% by weight of the red pepper seeds are further added,
Meat odor removal and meat softening composition using herbal ingredients.
삭제delete 삭제delete 황기 20~40 중량%, 당귀 15~35 중량%, 천궁 30~50 중량%, 복령 5~20 중량%, 작약 10~30 중량%로 조성된 혼합약재를 포함하는 육류 냄새 제거 및 육질연화용 조성물을 준비하되,
상기 조성물은 상기 혼합약재에, 백출, 계피, 감초, 후추, 창출, 갈근, 고추씨 중 선택된 어느 하나 이상을 더 첨가하여 조성되는 것을 특징으로,
상기 조성물은 상기 혼합약재 50~75 중량%에, 상기 백출 2~15 중량%, 상기 계피 10~30 중량%, 상기 감초 2~15 중량%, 상기 후추 1~10 중량%, 상기 창출 1~10 중량%, 상기 갈근 2~15 중량%, 상기 고추씨 1~10 중량%를 더 첨가하여 조성된 육류 냄새 제거 및 육질연화용 조성물을 준비하는 단계 및,
상기 조성물을 육류와 함께 물에 넣고 가열하는 단계;를 포함하는,
육제품의 제조방법.
20-40% by weight, Angelica 15-35% by weight, 30-50% by weight Cheongung, 5-20% by weight of Bokryeong, 10-30% by weight of Peony, including a medicinal composition for removing meat odor and meat softening Prepare
The composition is characterized in that the mixture is further added to any one or more selected from white, cinnamon, licorice, black pepper, creation, root, red pepper seed,
The composition is 50 to 75% by weight of the mixed medicinal herbs, 2-15% by weight of baekchul, 10-30% by weight of cinnamon, 2-15% by weight of licorice, 1-10% by weight of the pepper, the creation of 1-10 Preparing a composition for removing meat odor and meat softening by adding weight%, 2-15% by weight of the root, 1-10% by weight of red pepper seed, and
Including the composition into the water with meat and heating; comprising;
Method of manufacturing meat products.
삭제delete 삭제delete 황기 20~40 중량%, 당귀 15~35 중량%, 천궁 30~50 중량%, 복령 5~20 중량%, 작약 10~30 중량%로 조성된 혼합약재를 준비하는 단계,
상기 혼합약재를 육류와 함께 물에 넣고 1차 가열하는 단계 및,
상기 1차 가열단계 후, 백출, 계피, 감초, 후추, 창출, 갈근, 고추씨 중 선택된 어느 하나 이상을 첨가하여 2차 가열하는 단계;를 포함하는,
육제품의 제조방법.
Preparing a mixed medicinal composition composed of 20-40% by weight, Angelica 15-35% by weight, Cheongung 30-50% by weight, Fuling 5-20% by weight, Peony 10-30% by weight,
Putting the mixed medicinal herbs with meat in water and first heating;
After the first heating step, the second step of heating by adding any one or more selected from white, cinnamon, licorice, pepper, creation, brown root, pepper seeds; comprising,
Method of manufacturing meat products.
제4항 또는 제7항 중 어느 한항의 제조방법에 의해 육류의 냄새가 제거된 상태로 제조된,
육제품.
Prepared with the smell of meat removed by the manufacturing method of any one of claims 4 or 7,
Meat products.
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