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

Abstract

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

Composition for meat odor removal and meat softening using herbal ingredients, and meat products manufactured using the same

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Licorice (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.

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.

Creation is the root fruit of the shovel, which is known to strengthen the stomach and prevent obesity in oriental medicine.

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.

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.

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.

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.

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.

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.

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.

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.

Example 1 Preparation of meat product 1 using the meat odor removing and meat softening composition of the present invention

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.

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).

Example 2 Preparation of meat product 2 using the composition for removing meat odor and meat softening of the present invention

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.

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).

Example 3 Preparation of meat product 3 using the composition for removing meat odor and meat softening of the present invention

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.

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.

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.

Comparative Example 1 Preparation of Meat Product 1

45.3 kg of Astragalus, Angelica 39.6 kg, and 61.5 kg of Cheongung were mixed.

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).

Comparative Example 2 Preparation of Meat Products 2

45.3 kg of Astragalus, Angelica 39.6 kg, and 61.5 kg of Cheongung were mixed.

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.

Experimental Example 1 Sensory Test

Sensory tests were performed on the meat products of Examples 1 to 3.

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.

Evaluation of the flavor and taste of each of the meat products was performed.

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).

The test items are as shown in Table 1 below.

event Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 flavor 2.5 2.8 4.0 4.3 4.5 incense 2.8 3.0 4.5 4.8 4.8 Comprehensive evaluation 2.7 2.9 4.3 4.6 4.7

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.

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.

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.

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).

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)

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.
delete delete 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.
delete delete 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.
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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