KR101479688B1 - Meat tenderizer with the extract of medicinal herbs - Google Patents
Meat tenderizer with the extract of medicinal herbs Download PDFInfo
- Publication number
- KR101479688B1 KR101479688B1 KR20130075120A KR20130075120A KR101479688B1 KR 101479688 B1 KR101479688 B1 KR 101479688B1 KR 20130075120 A KR20130075120 A KR 20130075120A KR 20130075120 A KR20130075120 A KR 20130075120A KR 101479688 B1 KR101479688 B1 KR 101479688B1
- Authority
- KR
- South Korea
- Prior art keywords
- meat
- comparative example
- extract
- present
- softening
- Prior art date
Links
- 239000000284 extract Substances 0.000 title claims abstract description 17
- 235000008216 herbs Nutrition 0.000 title abstract description 4
- 108010091431 meat tenderizer Proteins 0.000 title abstract 3
- 235000013372 meat Nutrition 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 240000001810 Angelica gigas Species 0.000 claims abstract description 4
- 235000018865 Angelica gigas Nutrition 0.000 claims abstract description 4
- 239000004902 Softening Agent Substances 0.000 claims description 16
- 235000015278 beef Nutrition 0.000 claims description 11
- 241000411851 herbal medicine Species 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 239000004480 active ingredient Substances 0.000 claims description 3
- 240000004658 Medicago sativa Species 0.000 claims 1
- 235000010624 Medicago sativa Nutrition 0.000 claims 1
- 239000003814 drug Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 abstract description 4
- 235000000235 Euphoria longan Nutrition 0.000 abstract description 4
- 235000000525 Dimocarpus longan Nutrition 0.000 abstract description 2
- 244000272264 Saussurea lappa Species 0.000 abstract description 2
- 235000006784 Saussurea lappa Nutrition 0.000 abstract description 2
- 244000237330 gutta percha tree Species 0.000 abstract description 2
- 244000209700 shan ge teng Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 31
- 235000013305 food Nutrition 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 8
- 235000013361 beverage Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 244000099147 Ananas comosus Species 0.000 description 3
- 235000007119 Ananas comosus Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 231100000862 numbness Toxicity 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 208000004998 Abdominal Pain Diseases 0.000 description 2
- 241001105098 Angelica keiskei Species 0.000 description 2
- 208000008035 Back Pain Diseases 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 240000002045 Guettarda speciosa Species 0.000 description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 description 2
- 208000004044 Hypesthesia Diseases 0.000 description 2
- 241000219780 Pueraria Species 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 208000034783 hypoesthesia Diseases 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 208000000044 Amnesia Diseases 0.000 description 1
- 208000031091 Amnestic disease Diseases 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000116484 Inula helenium Species 0.000 description 1
- 235000002598 Inula helenium Nutrition 0.000 description 1
- 208000008930 Low Back Pain Diseases 0.000 description 1
- 206010058461 Orchitis noninfective Diseases 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 206010036018 Pollakiuria Diseases 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 241001093760 Sapindaceae Species 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 208000036029 Uterine contractions during pregnancy Diseases 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000006986 amnesia Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000002959 anti-hypotensive effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 229940125716 antipyretic agent Drugs 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000037976 chronic inflammation Diseases 0.000 description 1
- 230000006020 chronic inflammation Effects 0.000 description 1
- 239000004020 conductor Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 239000006049 herbal material Substances 0.000 description 1
- 239000008361 herbal raw material Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 208000024765 knee pain Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000013997 pineapple juice Nutrition 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 208000022934 urinary frequency Diseases 0.000 description 1
- 230000036318 urination frequency Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 한약재 추출물을 포함하는 식육 연화제에 관한 것으로, 더욱 상세하게는 갈근, 용안육, 당귀, 두충 및 목향으로 조성된 한약재 혼합물에 물을 첨가하여 추출한 한약재 추출물을 포함하는 식육 연화제에 관한 것이다.
The present invention relates to a food and beverage softening agent comprising an extract of a medicinal herb, and more particularly to a food and beverage softening agent comprising an extract of a medicinal herb which is extracted by adding water to a mixture of medicinal herbs composed of Puerariae radix,
최근 경제 수준이 향상됨에 따라, 가정이나 사회에서 육고기의 소비가 증대하고 있다. 육고기는 인체에 필수적인 여러 아미노산의 우수한 공급원인데, 단단한 단백질 조직으로 인해, 섭취시 관능적으로 곤란함을 주는 경우가 많다. 이에 육고기 조리시 다양한 형태의 연육제를 첨가하는데, 연육제를 많이 첨가하게 되면, 육고기 본연의 맛을 없애 관능적으로 바람직하지 않은 결과를 유발할 수도 있다. As the recent economic level improves, the consumption of meat is increasing in the home and society. The meat is a good source of various amino acids essential for the human body, and because of its hard protein structure, it often gives sensory difficulties in ingestion. Therefore, various types of frying agents are added when meat is cooked. Adding a lot of frying agent may cause sensual undesirable results by removing the original taste of meat.
따라서, 연육제를 첨가하지 않고도 충분한 부드러움을 줄 수 있는 안심, 등심 등의 부위가 애호되는데, 이들 부위는 도체 당 그 양이 극히 제한되어 있고, 고가인 단점이 있다. 그런데, 이들 몇 몇 특수 부위를 제외한 나머지 부위는 너무 질겨 구이용으로는 활용되지 못하며, 단지 국거리 등으로 저가에 판매되고 있는 실정이다. 따라서, 이들 질긴 부위를 연화시킬 수 있는 식육 연화제가 개발된다면, 농가 소득 향상 및 소비자 경제 부담을 완화시킬 수 있을 것이다. Therefore, the portions such as the relief and the shoulder which are able to give sufficient softness without the addition of the softening agent are favored, and the amount of these portions per conductor is extremely limited, which is disadvantageous in that it is expensive. However, except for some special parts, the remaining parts are too thick and can not be used for baking. Therefore, if meat softening agents capable of softening these tough areas are developed, it will be possible to improve the income of farm households and alleviate the consumer economy burden.
고기의 연도란 고기를 씹을 때, 치아가 고기를 관통하는 난이 정도, 계속 씹을 때 고기가 분쇄되는 난이 정도 및 씹은 후 입속에서 남아있는 잔유물 양이 종합적으로 인식되어 평가되는 관능적 품질 정도를 말한다. The year of meat refers to the degree of sensory quality in which meat is chewed, the tooth penetrates through the meat, the degree to which the meat is crushed when chewed, and the amount of residue remaining in the mouth after chewing is comprehensively recognized .
종래에 질긴 고기를 연화시키기 위하여, 냉동과 해동을 반복하는 물리적인 방법이나 분자량이 작은 폴리올계의 화학첨가제를 첨가하는 화학적인 방법이 주류를 이루어 왔다. 하지만, 물리적인 방법에 의한 고기의 연화는 육질이 변색되거나 품질이 저하되고, 화학적인 방법은 소량만 사용하더라도 안전성에 문제 발생할 수 있는 단점이 있다.Conventionally, in order to soften tough meat, a physical method of repeating freezing and thawing or a chemical method of adding a polyol-based chemical additive having a small molecular weight has been mainstream. However, the softening of meat by a physical method has disadvantages in that meat quality is discolored or quality is deteriorated, and a chemical method may cause a problem in safety even if only a small amount is used.
따라서, 천연물 유래의 소재를 이용한 식육 연화제가 부각되었는데, 향초, 포도주, 식초, 향신료, 배즙, 무즙 등을 이용한 전통적인 방법과, 식물성 효소를 이용한 방법이 있다. 더욱 구체적으로, 전통적 방법에는 천연과일을 이용하는 방법이 대표적인데, 파파야, 피그, 무, 배, 파인애플, 키위 등의 과일을 이용하는 방법이 있다. 이들 과일 내에 단단한 단백질 고기조직을 연하게 만드는 자연효소가 존재하고 있어 고기를 연화시키는데 효과적이다.
Therefore, a food and beverage softening agent using a natural material is highlighted, including a traditional method using a herb, a wine, a vinegar, a spice, a juice, a juice and the like, and a method using a vegetable enzyme. More specifically, the traditional methods include using natural fruits such as papaya, pig, radish, pear, pineapple, and kiwi. These fruits have natural enzymes that soften the hard protein meat tissue and are effective in softening the meat.
본 발명에서는 상기에서 언급되지 않은 새로운 한방 소재를 원료로 하여 고기를 연화시킬 수 있는 천연 식육 연화제를 개발하여 제공하고자 한다.
In the present invention, it is intended to develop and provide a natural food softening agent capable of softening meat using a new herbal raw material not mentioned above as a raw material.
본 발명은 갈근, 용안육, 당귀, 두충 및 목향으로 조성된 한약재 혼합물에 물을 첨가하여 추출한 한약재 추출물을 유효성분으로 포함하는 것을 특징으로 하는 식육 연화제를 제공한다. The present invention provides a food and beverage softening agent comprising as an active ingredient an extract of a medicinal herb which is extracted by adding water to a mixture of medicinal herbs composed of Puerariae radiculata, Pueraria orientalis, Angelica keiskei, Angelica keiskei keis,
본 발명에서 사용한 갈근은 칡의 뿌리로서, 갈증·두통·요통·항강증(項强症) 및 상한(傷寒) 등에 발한(發汗) 해열제(解熱劑)로 사용되는 한방소재다. The Puerariae radix used in the present invention is a herbal material used as an antipyretic agent for perspiration such as thirst, headache, back pain, numbness, and numbness.
용안육은 무환자나무과의 용안(Dimocarpus longan Lour.:龍眼)의 가종피를 말한다. 용안육은 심장이 불규칙하게 뛰거나 건망증, 불면증, 소화불량 그리고 묽은 변을 볼 때 사용한다. 약리작용으로는 옴균억제, 강장작용, 항산화작용, 면역 기능활성화작용 등이 있는 것으로 알려져 있다. Yonganyuk longan is a sapindaceae (Dimocarpus longan Lol .: Longan eye) refers to the seed coat. Yonggan meat is used when the heart is running irregularly, amnesia, insomnia, indigestion and dilute stools. It is known that pharmacological actions include inhibition of aptamol, tanning, antioxidant, immune function activation, and the like.
당귀는 미나리과에 속하는 다년생 방향성 초본으로, 피를 생성해 주는 보혈작용이 있고, 항암 효과 및 혈압강하작용이 있다. Angelica is a perennial oriental herb that belongs to the butterfly family. It has a blood-generating, blood-reducing effect, anti-cancer effect and hypotensive effect.
두충은 두충나무과의 두충나무(Eucommia ulmoides Oliver)의 나무껍질을 말린 약재를 의미한다. 간신(肝腎)기능 부족으로 인한 요통, 무릎통, 몸이 차서 생기는 양위(陽萎), 하복냉감, 소변 자주 보는 증, 태동불안, 자궁출혈 등을 치료하며 혈압강하 효과가 있다. 약리작용으로 혈압강하, 항노화, 콜레스테롤강하, 항염, 진정,진통, 면역 조절, 혈액응고, 자궁수축, 항알레르기, 항균작용 등이 보고되었다. It means the dried bark of Eucommia ulmoides Oliver. There is an effect of lowering blood pressure by treating low back pain due to lack of function of liver (kidney), knee pain, numbness of body, coldness of lower abdomen, urinary frequency, early anxiety, uterine bleeding. Antihypertensive action, anti-aging, cholesterol lowering, anti-inflammation, sedation, pain relief, immune control, blood clotting, uterine contraction, antiallergic and antibacterial activity have been reported.
목향은 국화과의 목향(Aucklandia lappa Decne.)의 뿌리를 말한다. 목향은 복부가 차서 생기는 복통, 헛배 부른 증상, 구토, 설사에 사용하며 기를 잘 통하게 해 소화기의 만성 염증, 위통에 효과가 있고, 항균작용이 있어서 이질과 고환염에 쓴다. 약리작용으로 기관지와 소장 경련을 풀어 주며 혈압강하작용, 항균작용 등이 보고되었다. It is the roots of Aucklandia lappa Decne . It is used for abdominal pain, diarrhea, vomiting and diarrhea caused by abdominal pain. It is effective for chronic inflammation of gastrointestinal tract, stomach cramps, antimicrobial action, and it is used for dysentery and testicular inflammation. The pharmacological action of the bronchial and intestinal seizures released, blood pressure lowering, antimicrobial action was reported.
한편, 본 발명의 식육 연화제에 있어서, 상기 한약재 혼합물은, 바람직하게 갈근 20~30중량%, 용안육 20~30중량%, 당귀 20~30중량%, 두충 15~25중량% 및 목향 1~10중량%로 조성된 것이 좋다. 이와 같은 함량비에서 보다 높은 식육 연화능이 발휘될 수 있기 때문이다. On the other hand, in the food and beverage softening agent of the present invention, the herbal medicines mixture preferably contains 20 to 30% by weight of Pueraria minerata, 20 to 30% by weight of Piglet meat, 20 to 30% by weight of Angelica gigas, 15 to 25% %. This is because a higher meat softening ability can be exhibited in such a content ratio.
한편, 본 발명에서 '유효성분으로 포함된다'라는 의미는, 본 발명의 식육 연화제에 있어서, 식육 연화의 효능이 본 발명의 한약재 추출물에 의해 발생하는 것을 의미하고, 그 외에 여러 부수성분이 추가될 수 있음을 의미한다. In the present invention, the term " included as an active ingredient " means that the effect of meat softening is caused by the herbal medicine extract of the present invention in the meat softening agent of the present invention, and various additional ingredients are added .
본 발명의 식육 연화제는 분말상 또는 액상 등으로 제조될 수 있고, 고기에 직접 뿌려 사용할 수 있다. 본 발명의 식육 연화제에는 관능을 위해 소금, 식초 등의 여러 성분이 첨가될 수도 있고, 배즙, 파인애플즙 등 연화능이 있다고 기존에 알려져 있는 성분과 같이 혼합되어 조성될 수도 있다. The meat softening agent of the present invention can be prepared in powder or liquid form, and can be directly sprayed on meat. Various ingredients such as salt, vinegar, and the like may be added to the food and beverage softening agent of the present invention for the purpose of sensuality, or they may be mixed and mixed together with ingredients known to be softening ability such as juice, pineapple juice and the like.
한편, 본 발명의 식육 연화제에 있어서, 상기 식육은, 일 예로 소고기의 우둔살일 수 있다. 우둔살은 소고기에서 질긴 조직으로 본 발명의 연화제를 사용할 경우, 현격히 부드러운 고기로 변화시킬 수 있기 때문이다. On the other hand, in the meat softening agent of the present invention, the meat meat may be, for example, rump of beef. This is because when the softening agent of the present invention is used as a fat tissue in beef, it can be changed into a significantly soft meat.
한편, 본 발명의 식육 연화제에 있어서, 상기 물은, 바람직하게 pH가 4.0~5.0인 것이 좋다. 약산성의 물을 사용하여 추출할 경우, 식육 연화능이 높은 추출물을 더욱 많이 수득할 수 있다. 이때, pH가 4.0~5.0인 물은 일 예로 물에 식초를 넣어 pH를 조정함으로써 제조하는 것이 바람직하다. 식초는 시중에서 구하기 쉽고, 음용될 수 있는 안전한 소재이기 때문이다.
On the other hand, in the meat softening agent of the present invention, the above water preferably has a pH of 4.0 to 5.0. When the extract is extracted using slightly acidic water, it is possible to obtain more extracts having high ability to soften meat and meat. At this time, it is preferable that water having a pH of 4.0 to 5.0 is prepared, for example, by adjusting the pH by adding vinegar to water. Vinegar is easy to obtain on the market, because it is a safe material that can be drunk.
본 발명의 식육 연화제를 사용할 경우, 고기에 부드러움을 부여할 수 있고, 한약재 특유의 향을 부여할 수 있으므로, 관능적으로 우수한 고기로 재탄생시킬 수 있다.
When the meat softening agent of the present invention is used, softness can be imparted to meat, and a unique flavor of herbal medicine can be imparted, so that meat can be regenerated with excellent sensory quality.
이하, 본 발명의 내용을 하기 실시예를 통해 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.
[[ 실시예Example 1 및 1 and 비교예Comparative Example 1~8: 한약재 추출물의 제조] 1 ~ 8: Preparation of herbal medicine extract]
갈근, 용안육, 당귀, 두충 및 목향을 각각 파쇄한 후, 갈근 250 g, 용안육 250 g, 당귀 250 g, 두충 200 g 및 목향 50 g을 혼합하여 한약재 혼합물 1000 g을 제조한 후, 100℃에서 12 시간 동안 열수 추출하였다. 상기에서 수득한 열수 추출물을 농축, 동결건조하여 본 발명의 한약재 추출물(실시예 1)을 분말 형태로 제조하였다. 한편 비교예들은 하기 표 1과 같은 조성을 바탕으로 상기의 방법에 의해 실시예 1과 같이 분말 형태로 제조하였다. 1000 g of the medicinal herb mixture was prepared by mixing 250 g of granola root, 250 g of granitous pork, 250 g of Angelicae giganta, 250 g of Angelica gigas Nakai, 200 g of bamboo shoots and 50 g of wheat germ, Hr. The hot-water extract obtained above was concentrated and lyophilized to prepare a herbal medicine extract (Example 1) of the present invention in powder form. On the other hand, comparative examples were prepared in powder form as in Example 1 by the above method based on the composition as shown in Table 1 below.
[[ 실험예Experimental Example 1: 한약재 추출물의 사용에 따른 식육의 1: Use of herbal medicine extract 전단력Shear force 측정] Measure]
본 실험예에서는 상기 실시예 1 및 비교예 1~8의 식육 연화력을 측정하고자, 우육에 대해 이들을 처리하고, 처리한 고기의 전단력을 측정하였다. In this Experimental Example, to measure the meat cooking softening power of Example 1 and Comparative Examples 1 to 8, the beef was treated and the shearing force of the treated meat was measured.
실험을 위해 우육의 우둔살을 3×3×0.5 cm의 크기로 자른 후, 우육 300 g당 정제수 300 ml을 첨가하여 우육이 정제수에 잠기도록 하였다. 이 후 우육 대비 2.0중량% 만큼의 한약재 추출물(실시예 1 및 비교예 1~8)을 각각 첨가하여 60, 90, 120, 150 분마다 전단력을 측정하였다. 보관은 상부를 봉하여 영상 4℃에 보관하며 실험시 꺼내 전단력을 측정하였다. 실험은 3회 반복하였으며, 값은 평균값으로 나타내었다. 테스트 속도(Test Speed)는 2 mm/sec, 테스트 힘의 세기(Test Force)는 100 g, 테스트 거리(Test distance)는 10 mm의 조건으로 텍스처 미터(texture meter)(T1-AT2, SMS Co., UK)를 사용하여 전단력(Shear force)으로 나타내었다. 전단력을 측정한 결과를 하기 표 2에 나타내었다.For the experiment, the beef was cut into 3 × 3 × 0.5 cm, and 300 ml of purified water per 300 g of beef was added so that the beef was submerged in the purified water. After that, herbal medicine extracts (Example 1 and Comparative Examples 1 to 8) as much as 2.0% by weight of the beef were added, respectively, and the shear force was measured every 60, 90, 120 and 150 minutes. Storage was done by sealing the top and keeping the image at 4 ℃. The shear force was measured during the experiment. The experiment was repeated 3 times, and the value was expressed as the average value. The texture meter (T1-AT2, SMS Co.) was placed under conditions of a test speed of 2 mm / sec, a test force of 100 g, and a test distance of 10 mm. , UK) was used as shear force. The results of measuring the shear force are shown in Table 2 below.
처리 샘플Example 1
Treated sample
처리 샘플Comparative Example 1
Treated sample
처리 샘플Comparative Example 2
Treated sample
처리 샘플Comparative Example 3
Treated sample
처리 샘플Comparative Example 4
Treated sample
처리 샘플Comparative Example 5
Treated sample
처리 샘플Comparative Example 6
Treated sample
처리 샘플Comparative Example 7
Treated sample
처리 샘플Comparative Example 8
Treated sample
실험 결과, 시간이 경과할수록 전반적으로 전단력 값이 떨어짐을 확인할 수 있었고, 실시예 1 처리 샘플이 가장 우수하게 나타났다. As a result of the experiment, it was confirmed that the overall shear force value decreased with time, and the treated sample of Example 1 was the best.
따라서, 실시예 1을 처리한 샘플이 비교예들을 처리한 샘플에 비해 고기가 많이 부드러워졌다고 평가할 수 있었다.
Therefore, it was evaluated that the sample treated with Example 1 was much more soft than the sample treated with the comparative examples.
[[ 실험예Experimental Example 2: 한약재 추출물의 첨가에 따른 식육에 대한 관능검사] 2: Sensory evaluation of food by addition of herb extracts]
우육의 우둔살을 5 mm로 슬라이스 한 후, 상기 실시예 및 비교예의 한약재 추출물을 우육 표면에 각각 2.0 중량%씩 고르게 도포하였다. 도포 후, 10분간 방치하고, 양면 석쇠구이기를 이용하여 3분간 구웠다. After the beef of the beef was sliced to 5 mm, the herbal extracts of the examples and the comparative examples were evenly coated on the beef surface in an amount of 2.0 wt% each. After the application, it was allowed to stand for 10 minutes and baked for 3 minutes using a double-side grill.
관능평가는 관능평가에 경험이 있는 10명을 모집하여 실시하였다. 관능평가는 해당항목에 대해 0점(낮음)부터 10점(높음) 사이의 점수를 부여하도록 하였고, 평균을 내어 하기 표 3에 기재하였다. Sensory evaluation was carried out by recruiting 10 people who had experience in sensory evaluation. The sensory evaluation was given a score between 0 (low) and 10 (high) for the item, and averaged to be shown in Table 3 below.
실험 결과, 비교예들을 처리한 샘플에 비해 실시예 1을 처리한 샘플에서 부드러움성 및 즙 방출성 등의 관능평가 결과가 높게 나타났고, 종합적인 기호도에서도 좋게 나타났다.
As a result of the experiment, the sensory evaluation results such as softness and juicer release were higher in the sample treated with the example 1 than the sample treated with the comparative examples, and it was also good in the overall preference.
Claims (5)
Water having a pH adjusted to 4.0 to 5.0 was added to a mixture of herbal medicines composed of 20 to 30% by weight of Puerariae radix, 20 to 30% by weight of lucerne, 20 to 30% by weight of Angelica gigas, 15 to 25% Which comprises extracting a herb medicine extract which is added and extracted as an active ingredient.
상기 식육은,
소고기의 우둔살인 것을 특징으로 하는 식육 연화제.
The method according to claim 1,
The above-
Meat softening agent characterized by being rump of beef.
상기 pH가 4.0~5.0인 물은,
물에 식초를 넣어 pH가 조정된 것을 특징으로 하는 식육 연화제.The method according to claim 1,
The water having a pH of 4.0 to 5.0,
Wherein the pH is adjusted by adding vinegar to water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20130075120A KR101479688B1 (en) | 2013-06-28 | 2013-06-28 | Meat tenderizer with the extract of medicinal herbs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20130075120A KR101479688B1 (en) | 2013-06-28 | 2013-06-28 | Meat tenderizer with the extract of medicinal herbs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101479688B1 true KR101479688B1 (en) | 2015-01-07 |
Family
ID=52588049
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR20130075120A KR101479688B1 (en) | 2013-06-28 | 2013-06-28 | Meat tenderizer with the extract of medicinal herbs |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101479688B1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020007058A (en) * | 2000-07-15 | 2002-01-26 | 최희규 | Seasoning for the Meat Cooking |
| KR100919600B1 (en) * | 2007-11-02 | 2009-09-29 | 재단법인 대구테크노파크 | Composition comprising herbs extract for tenderizing and enhancing the flavor of meat and a method for preparing the same |
| KR101145437B1 (en) | 2009-05-28 | 2012-05-15 | 재단법인 대구테크노파크 | Composition for softening meat and improving flavor by using Oriental natural materials |
-
2013
- 2013-06-28 KR KR20130075120A patent/KR101479688B1/en not_active IP Right Cessation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020007058A (en) * | 2000-07-15 | 2002-01-26 | 최희규 | Seasoning for the Meat Cooking |
| KR100919600B1 (en) * | 2007-11-02 | 2009-09-29 | 재단법인 대구테크노파크 | Composition comprising herbs extract for tenderizing and enhancing the flavor of meat and a method for preparing the same |
| KR101145437B1 (en) | 2009-05-28 | 2012-05-15 | 재단법인 대구테크노파크 | Composition for softening meat and improving flavor by using Oriental natural materials |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613565B (en) | Honeysuckle dumplings and making method thereof | |
| CN111374297A (en) | Compound salt and preparation method thereof | |
| KR101561869B1 (en) | Manufacturing method of galbitang | |
| CN101292724A (en) | Mushroom extractive flavouring and preparation method | |
| KR101423194B1 (en) | Manufacturing Method of Soy Sauce | |
| CN104719932A (en) | Healthy pork luncheon meat can and preparation method thereof | |
| KR101518412B1 (en) | The manufacturing method of steamed walleye pollack and steamed walleye pollack thereof | |
| CN104012605B (en) | A kind of mantis shrimp health-care fresh-preservation bread and preparation method thereof | |
| CN103461415B (en) | Mud snail bread and processing method thereof | |
| CN105595204A (en) | Fermented sauce pickled chicken feet | |
| KR101911237B1 (en) | Jeungpyun using Cynanchum wilfordii and method of the same that | |
| CN102524627B (en) | Acridid health-care food and preparation method thereof | |
| KR101003563B1 (en) | Method of preparing red ginseng kimchi | |
| KR101479688B1 (en) | Meat tenderizer with the extract of medicinal herbs | |
| KR101469932B1 (en) | Boiled Rice Containing Freeze-Thaw Dried Walleye Pollack and Cirsium setidens, and Method for Manufacturing The Same | |
| KR101145437B1 (en) | Composition for softening meat and improving flavor by using Oriental natural materials | |
| CN105054026A (en) | Nutrient composite sandwich pastry fillings | |
| KR100918428B1 (en) | Process of manufacture of hot pepper paste sauce | |
| KR20040060880A (en) | a dressing materies sauce for roast and three-ply meat cooking method | |
| CN107744091A (en) | A kind of mole cricket powder boiled dumpling | |
| KR20210036525A (en) | Meat tenderizer with the extract of medicinal herbs | |
| KR101963899B1 (en) | Juice of skate ray skin and manufacturing method thereof | |
| CN108208607A (en) | A kind of peacock meat characteristic slaughterhouse and preparation method thereof | |
| KR102216354B1 (en) | Manifacturing method of non-salt kimchi and non-salt kimchi manufactured by thereof method | |
| KR100769886B1 (en) | Hoangtae seasoned with dressing materials |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee |