KR101499908B1 - Composition comprising herbs extract for tenderizer of meat and manufacturing method of the same - Google Patents

Abstract

The present invention relates to a flavor enhancer containing an extract of a herb medicine which improves the meat meat's digestive and digesting ability and a method for producing the same. There is an excellent effect of providing a meat sauce having an extremely excellent effect of removing the oxides and nitrites produced in the meat processing and cooking by adding the natural material having the activity.

Description

[0001] The present invention relates to a flavor-containing herb extract and a preparation method thereof,

TECHNICAL FIELD The present invention relates to a frying agent which improves the meat softening and digestibility and a preparation method thereof, and more particularly to a frying agent which is excellent in natural protein degradation, antioxidation and nitrite removal activity, And a method for producing the same.

As the standard of living has improved, the food culture has been diversified, and the consumption of meat has increased as the national income has improved along with the economic growth. Protein intake is essential, but as the age of society is becoming more and more aged, the consumption of meat by the elderly is difficult to ingest because of the problems of mastication and digestive power. In addition, as the proportion of meat in the Korean diet increases, there is a growing interest in agriculture for elderly people and children.

However, as food additives for softening meat, the currently marketed food additives are mainly extracts from tropical fruits such as papaya (papaya) or bromelin (pineapple), and they depend on imports. Is limited. In addition, the above-described softening agents are suitable for Western cooking such as steak, and they are not suitable for dishes containing seasonings such as soy sauce and sugar as in Korea.

The purpose of the food additives is to preserve the quality of the food, and to improve taste, aroma, and color. In particular, preservatives for preservation of food quality are used to prevent deterioration, decay, and chemical changes in food, thereby maintaining nutritional and freshness. The function of the above preservatives is to inhibit the growth of microorganisms and bacteriostatic action to inhibit the growth of microorganisms, to inhibit the acidity of fat contained in food, and to prevent corruption due to oxidation reaction, thereby securing food stability and enhancing storage and commerciality.

In particular, antioxidants as food additives are tocopherols, ascorbic acid, propyl gallate (PG), dibutylhydroxytoluene (BHT), and the like. Butyl hydroxyanisole (BHA), erisorbic acid, guaiac resin, and nordihydroguaiaretic acid.

On the other hand, there is a method such as heating, pressurization, proteolytic enzyme treatment, etc. for processing meat and softening it. However, the above methods have raised problems such as discoloration, degeneration, and overcooking, and methods for treating food additives by processing food additives have been developed. It is required to remove the nitrosoamine, which is a carcinogenic substance caused by protein denaturation in meat processing, and to treat antioxidants to inhibit sourness and deterioration of fat. Therefore, there is an urgent need to develop a natural flavor enhancer which has excellent protein decomposition activity, has a meat effect, has an abundance of antioxidant physiologically active substances such as vitamins and polyphenols, and uses a herb medicine.

As for the above-mentioned proteolytic activity and excellent antioxidative physiological activity, persimmon, kiwi, pear, and chamaemyeo are known. It has a pharmacological effect such as astringent, hemostatic, antibacterial, antioxidant, antitumor action and removal of heavy metals. In addition, it has the property of binding to proteins and alkaloids. In addition, kiwi has high antioxidant activity because it has a high content of vitamin C, and it contains proteolytic enzymes, so that it is expected to have a meat effect. It is also commonly used to breed meat, which has been reported to be caused by proteolytic enzymes contained in the abdomen (Cheo et al., 1996). In addition, the above-mentioned ingredients include gastrodin, phenolic glycosides, sulfur-containing phenolic compounds, organic acids, sugars and β-sitosterol, and other ingredients such as sterols, cholesterol, p-hydroxylbenvyl alcohol and vanillin Are also known. Gastrodin is a kind of polyphenol which has excellent ability to remove harmful oxygen. Commercially processed products using acidic beverages are products of extract beverages, rings and tabrets, and are known to have physiological activities such as antioxidation, hypoglycemia, anemia, anticancer, anti-obesity, improvement of lipid metabolism and immunity. Which is suitable for use as a food additive for the purpose of preventing adult diseases.

For the above reasons, it is easy to chew and provide digestion to provide meats as a protein food for seniors whose chewing and digestion power is low, and the development of a functional food additive will become an indispensable product for an aging society. do.

Prior Art Korean Patent Laid-Open No. 10-2003-0035205 discloses a concentrate containing an extract of a herb medicine using a kiwi and a fig and a preparation method thereof, and in Korean Patent Publication No. 10-2010-0115481, Kiwi, gum, ginger, mistletoe leaves and stem powders. However, the above-mentioned conventional techniques only evaluate the degree of softening of meat. Korean Patent Laid-Open No. 10-2010-0082681 also discloses the physical properties and sensory evaluation results of the meat treated with a frying agent prepared by leaching oats, quince and autumn leaves and mixing the extracts. As described above, there is no known prior art designed to remove the nitrite produced in the meat dish.

DISCLOSURE OF THE INVENTION Accordingly, it is an object of the present invention to provide a frying agent containing an extract of a herb medicine which improves the meat softening and digestibility of meat.

Another object of the present invention is to provide a soft meat powder having an activity of increasing proteolytic activity and antioxidative activity in meats by using a herbal medicine and removing nitrite formed during cooking.

The above object of the present invention can be achieved by a method of extracting persimmon, kiwifruit, Lyophilizing the four kinds of extracts obtained in the above-described manner and pulverizing them; Preparing a mixture of three kinds by combining the four kinds of powders obtained above; Evaluating the antioxidative activity and the nitrite scavenging ability of the three kinds of mixtures obtained above; Separately evaluating the quality of the meat by treating the mixture of the three species obtained above with time; Separately preparing a meat sauce sauce containing the above three kinds of mixtures as an active ingredient; And evaluating the quality of the meat treated with the meat sauce over time.

The present invention has the effect of providing a fleshy powder which enhances palatability and improves masticatory and digestibility by flesh meat.

Further, the present invention has an excellent effect of providing a meat source containing a herb medicine having proteolytic, antioxidant and nitrite-removing activity.

FIG. 1 shows the results of the respective electron scavenging activity according to the composition of the soft meat powder containing the crude extract of the present invention.
FIG. 2 shows the results of SOD-like activities according to the composition of the soft granule powder containing the herbal medicine extract of the present invention.
FIG. 3 shows the nitrite scavenging activity at the pH 1.2 reaction condition according to the composition of the soft meat powder containing the crude extract of the present invention.
FIG. 4 shows the results of nitrite removal activity at pH 3.0 reaction conditions according to the composition of the soft granule powder containing the crude extract of the present invention.
FIG. 5 shows the nitrite scavenging activity at the pH 6.0 reaction condition according to the composition of the soft meat powder containing the herbal medicine extract of the present invention.
FIG. 6 shows the results of pH change of meat treated with the extract powder containing crude extract of the present invention for each storage period.
FIG. 7 is a graph showing changes in moisture content of meat treated with the extract powder containing crude extract of the present invention for each storage period.
8 is a graph showing changes in the total microbial counts of the meat treated with the crude extract powder containing the crude extract of the present invention by storage period.
Fig. 9 shows the results of measuring the lightness (L) of meat treated with the extract powder containing the herb extract of the present invention.
Fig. 10 shows the results of measuring the redness (a) of the meat treated with the extract powder containing the herbal medicine extract of the present invention.
Fig. 11 shows the results of measuring the yellowness (b) of the meat treated with the extract powder containing the herbal medicine extract of the present invention.
Fig. 12 shows the results of sensory evaluation of meat treated with the extract powder containing crude extract of the present invention.
Fig. 13 shows the results of pH change of meat treated with sauce containing safflower powder containing the crude extract powder of the present invention as an active ingredient.
Fig. 14 shows the results of moisture content changes of meat treated with sauce containing safflower powder containing the crude extract powder of the present invention as an active ingredient.
Fig. 15 shows the results of the change in microbial counts of the meat treated with the sauce containing the crude extract powder containing the crude extract powder of the present invention as an active ingredient by storage period.
Fig. 16 shows the results of measuring the lightness (L) of meat treated with a sauce containing an extract powder containing the crude extract of the present invention as an active ingredient.
Fig. 17 shows the results of measuring the redness (a) of meat treated with a sauces containing an extract powder containing the herbal medicine extract of the present invention as an active ingredient.
Fig. 18 shows the results of measurement of yellowness (b) of meat treated with a sauces containing an extract powder containing the crude extract of the present invention as an active ingredient.
Fig. 19 shows the results of sensory evaluation of meat treated with a sauces containing an extract powder containing the crude extract of the present invention as an active ingredient.
FIG. 20 is a diagram showing the appearance of meat treated with a sauces containing an extract powder containing the crude extract of the present invention as an active ingredient. FIG.

< Example  1> Production of granular powder containing extract of herbal medicine

 (Qingdao), kiwi (young rock), pear (Anseong), and liquor (Andong, dry powder) used in the present invention were purchased and used as the disclosure material of the present invention. The persimmon, kiwi, and pear were cut into thin pieces of about 0.2 cm, dried at 50 ° C for 30 hours, and then pulverized. 100 g of distilled water was added to 20 g of the coarse pulverized product, and the mixture was extracted twice at 85 캜 for 3 hours. The extracts of the four species were identified as Whatman No. 1, concentrated using a rotary evaporator (Tokyo, Rikakikai Co., Japan), and the concentrate was lyophilized with a freeze dryer (SFDSF24, Sanwon, Korea) and powdered to be used as a test sample of the present invention.

In order to determine a preferable blending ratio of the above four kinds of extracted powders, a crude powder containing crude drug extract was prepared as shown in Table 1 below.

Production Example of Soft Powder Powder Containing Extract of Herbal Drug of the Present Invention Manufacturing example
Powder (g) feeling Kiwi ship Light Manufacturing example  One ( sample  One) 50 0 0 0 Manufacturing example  2 ( sample  2) 25 25 0 0 Manufacturing example  3 ( sample  3) 10 15 15 10

 < Example  2> Antioxidative and antioxidative activities of the extract powder containing the herb extract Nitrogene  Scavenging activity test

1-diphenyl-2-picryl hydeazyl (DPPH), Pyrogallol, Trichloroacetic acid (TCA) Griess reagent (sulfanilic acid, naphthlamine) (St. Louis, Mo., USA) and 2-thiobarbituric acid (TBA) was purchased from Eastern Organic Chemical (Roochester, N.Y.). The instrument used was a UV / vis spectrophotometer (Hitachi, Japan), a rotary vacuum evaporator (Tokyo, Rikakikai Co., Japan), Centrifuge (Hitachi, Japan), CO2 Incubator (Hanbaek Scientific Co., HM-20S, TOA, Japan), Rheometer (Sun Sci. Compac 100 II), Color meter (Minolta, CR-300, Japan) and Autoclave (SH-AC60, Korea).

Experimental Example  2-1. In the case of the crude extract powder containing the crude extract of the present invention Electron donating ability

The electron donating ability was measured by the DPPH radical scavenging method. DPPH is a substance having a relatively stable radical, and antioxidant activity is assayed using a point where radicals are eliminated and decolorized when a substance having antioxidative activity is encountered.

The electron donating ability (EDA) of each of the three crude extract powder preparations of the present invention prepared in Example 1 was 100, 300 and 500 ppm. 1.0 mL of 2 × 10 ^-4 M DPPH was added to 2 mL of the sample, vortexed, left for 30 minutes, and then absorbance was measured at 517 nm. The electron donating ability is represented by [1- (absorbance of sample addition sphere - absorbance of sample / absorbance of sample not added sphere)] x 100.

The electron scavenging ability of the three kinds of soft powdery powders containing the crude extract of the present invention (Production Examples 1 to 3) was measured in the order of Production Example 3> Production Example 2> Production Example 1 as shown in FIG. When Preparation 1 to 3 were treated by concentration, the electron donating ability was significantly higher as the treatment concentration was increased. In addition, the electron donating ability of the mixture of 1: 1 mixture of the sensory powder and the kiwifruit powder was higher than the electron withdrawing ability of the sensory extract powder alone. In particular, the electron donating ability was highest when the extract was prepared by mixing 2: 3: 3: 2 ratios of persimmon, kiwi, pear and acid extract powder (Preparation Example 3). The electron donating action is used not only for the purpose of inhibiting lipid oxidation in foods by donating electrons to active radicals but also for the purpose of inhibiting aging by active radicals in the human body. Therefore, when the granular powder containing the crude extract of the present invention is used for meat processing and cooking, it is easy to remove the oxide produced during cooking.

Experimental Example  2-2. In the case of the crude extract powder containing the crude extract of the present invention SOD Similar activity  black

One of the antioxidant enzymes, superoxide dismutase (SOD), is an enzyme that catalyzes a reaction (2O ₂ - + 2H + → H ₂ O ₂ + O ₂ ) that converts harmful reducing oxygen species to hydrogen peroxide ₂ O ₂ is known to be a function to protect living organisms from oxygen injury by dialing harmless water molecules and oxygen molecules by peroxidase or catalase. The SOD-like active substance is not an enzyme but is a low molecular substance similar to SOD, mainly belonging to phytochemicals, and can inhibit the oxidative damage by suppressing the reactivity of superoxide.

SOD-like activities were measured at the concentrations of 100, 300 and 500 ppm of the three crude powdery extracts containing the herb extracts of the present invention prepared in Example 1 above. To each 0.2 mL of each sample, add 3 mL of tris-HCl buffer (50 mM tris [hydroxymethyl] aminomethane + 10 mM EDTA) and 0.2 mL of 7.2 mM pyrogallol adjusted to pH 8.5 and incubate at 25 ° C for 10 minutes. Add 1 N HCl mL, and the absorbance at 420 nm was measured to be 100 - [absorbance of the sample boiled / absorbance of the untreated sample] × 100].

SOD-like activity was measured in the order of Production Example 3> Production Example 2> Production Example 1 as shown in FIG. As a result, the SOD-like activity was significantly increased as the treatment concentration increased. In addition, SOD - like activity was higher in powder mixture of sensory and kiwifruit extract powder than SOD - like extract powder alone. In particular, SOD-like activity was highest when the extract was prepared by mixing 2: 3: 3: 2 ratios of persimmon, kiwi, pear and acid extract powder (Preparation Example 3). As the concentration of extract increased, SOD - like activity was significantly higher. That is, while Production Example 1 showed 36.31% at 500 ppm, Production Example 3 showed the highest SOD-like activity at 500 ppm to 60.34%.

Experimental Example  2-3. Determination of Nitrite Removal Activity of Soft Drink Powder Containing Extract of Herbal Drug

Nitrite present in food is toxic by itself, but it is known to react with secondary amines to produce nitrosoamine, a potent carcinogen.

Nitrite scavenging activity was measured by adding 1 mL of each of the three crude powdery extracts of the present invention prepared in Example 1 at concentrations of 100, 300 and 500 ppm to 2 mL of 1 mM NaNO 2 solution. The mixture was adjusted to pH 1.2, 3.0 and 6.0 as 0.1 N HCl (pH 1.2) and 0.2 M citric acid buffer (pH 3.0, pH 6.0), respectively, and the volume of the reaction solution was adjusted to 10 mL. After reacting the reaction solution at 37 ° C for 1 hour, 1mL of each reaction solution was taken, and the reaction was terminated with 2 mL of acetic acid solution and 30% acetic acid solution. 0.4 mL of Griess reagent (1% sulfanilic acid: 1% naphthylamine = 1: 1) was added to the reaction solution, and the mixture was allowed to stand at room temperature for 15 minutes and absorbance was measured at 520 nm. Controls were measured by adding distilled water instead of Griess reagent.

The results of nitrite irradiation at pH 1.2, pH 3.0 and pH 6.0 according to the treatment concentrations of Production Examples 1 to 3 of the present invention are shown in FIG. 3 to FIG. When the pH of the nitrite removal reaction solution was adjusted to 1.2, 3.0, and 6.0, respectively, the nitrite scavenging ability was significantly increased as the concentration of each of Preparation Examples 1 to 3 was increased, indicating a concentration-dependent activity. Particularly, when the pH of the reaction solution was 6.0, Production Example 3 showed the best activity as 62.74%.

Therefore, the concentrate containing the crude extract of the present invention exhibited the best antioxidative activity and nitrite eliminative activity when prepared as in Preparation Example 3 of Table 1 above.

< Example  3> Quality Evaluation of Meat Quality Treated with Crude Powder Containing the Extract of Herbal Drug

After the meat surface was treated with 15 g of each of Production Examples 1 to 3 described in Table 1, the change in meat quality was examined over time.

Experimental Example  3-1. pH  Measure

The pH of the meat treated with the crude powdery powders Production Examples 1 to 3 containing the crude herbal medicine extract according to the present invention was measured according to the AOAC method. That is, 90 g of distilled water was added to 10 g of the three kinds of meat treated with the granule-containing powder of the herbal extract according to the general method, homogenized with a homogenizer, and the filtered solution was used as a test solution. The test solution was measured using a pH meter (Model DP-135M).

The pH of the meat-treated meat containing the herbal extract of the present invention was measured by storage period (7 days). The results are shown in FIG. In Preparation Example 1, the pH was 6.14 at the initial stage of storage, but tended to decrease slightly to pH 5.84 after 7 days. The meat treated with Preparation Example 3 was pH 6.10 at the initial stage of storage but decreased to pH 5.70 after 7 days. The reason for pH decrease over storage period seems to be caused by CO ₂ generation from meat.

Experimental Example  3-2. Moisture determination

Moisture content was determined according to the atmospheric pressure drying method by taking the meat treated with the granular powder containing the crude extract of the present invention with time. That is, the weight of the weighing bottle was firstly measured, the sample was added, the sample was heated in a heat drier at 105 ° C. for 2 to 3 hours and then left to stand for 30 minutes in a desiccator. The weight of the weighing bottle was measured repeatedly until it became constant.

As shown in FIG. 7, the overall moisture content was high in the case of Preparation Examples 1 to 3, and there was no significant change in the moisture content of the meat even after the storage period. However, the moisture content of the meat treated with Preparation Example 3 tended to be slightly higher, but it did not affect the texture significantly.

Experimental Example  3-3. Total number of bacteria  Measure

10 g of the meat treated with the crude extract powder containing the crude extract powder of the present invention was homogenized together with 90 mL of diluted water and appropriately diluted with each of the homogenates using a 0.1% sterilized peptone solution. 0.1 mL of the diluted solution was inoculated into TSA medium and cultured at 35 DEG C for 48 hours to measure viable cell count. Changes in viable counts were averaged three times and the results were expressed as colony forming unit (CFU / g).

The results of the measurement of the total number of bacteria according to the storage period after treating the meat of each of Production Examples 1 to 3 in Table 1 are shown in FIG. Total bacterial counts increased with storage period. At the initial stage of storage, the total number of bacteria was 3.1 × 10 3 cfu / g, 3.3 × 10 3 cfu / g and 3.3 × 10 3 cfu / g in the order of Production Example 1> Production Example 2> Production Example 3, 4.8 × 10 3 cfu / g, 4.4 × 10 3 cfu / g and 4.2 × 10 3 cfu / g in the order of Production Example 1> Production Example 2> Therefore, the growth of microorganisms was most effectively inhibited by the treatment of Preparation Example 3 and the smallest total number of bacteria was obtained. As a result, it was found that Production Example 3 has excellent antioxidative and nitrite removal activity as well as microorganism growth inhibition effect.

Experimental Example  3-4. Color difference

The color difference measurement of the processed meat containing the crude extract of the present invention was measured using a Color Difference Meter (CM-3600d, Minolta, Japan). The measured values were expressed as Hunter values (L: lightness), redness (a: redness), and yellowness (b) values after coloring for 30 minutes in air. Respectively.

The meat color which is used as a measure of freshness of meat is an important part in the quality evaluation of meat. The color of meat is regarded as a criterion for judging the condition and grade of meat. The change in brightness according to the storage period is shown in Fig. The lightness was highest in Production Example 2, and the redness was shown in Fig. 10, which was the highest in Production Example 1 as a whole, but no significant difference was observed. As shown in Fig. 11, yellowness was highest in Production Example 1, but no significant difference was observed during storage period.

Experimental Example  3-5. Property measurement

The physical properties were measured five times or more using a Rheometer (COMPAC-100Ⅱ, SUN SCIENTIFICCO., LTD) and the average value was used. Each of the meat was cut into 2 × 2 × 1 cm for each storage period after preparing the meat of each of the preparation examples 1 to 3 of Table 1, and then five items such as strength, year, elasticity, cohesiveness and chewiness were measured. Each cut meat was attached to a 15 mm diameter circular plunger and measured at maximum load of 2 Kg, table speed of 60 mm / min, and compression ratio of 50%.

The results of physical property measurement are shown in Table 2 below. The strength tended to increase little by little as the storage period elapsed, while the lowest value was found in Manufacturing Example 3. There was no significant difference in the storage period of the year, and the elasticity, cohesiveness and chewiness tended to decrease significantly with storage period. When the degree of meat texture was compared, the value of Production Example 3 was measured to be the lowest, and it was considered that the meat was softened and the meat was softened.

Evaluation of meat properties by the granular powder containing extract of herbal medicine of the present invention Storage (days) 0 3 5 7 Strength (g / cm ² ) Manufacturing example  One 5.11 ± 0.2 4.95 ± 0.3 5.28 ± 0.2 6.83 ± 0.2 Manufacturing example  2 5.20 ± 0.2 4.91 ± 0.3 5.02 ± 0.3 6.20 ± 0.3 Manufacturing example  3 5.15 ± 0.3 4.82 ± 0.3 4.82 ± 0.3 6.02 ± 0.4 Year (g / cm) ² ) Manufacturing example  One 3.81 ± 0.2 3.45 ± 0.3 3.65 ± 0.3 4.47 ± 0.3 Manufacturing example  2 3.80 ± 0.3  3.25 ± 0.2 3.36 ± 0.2 4.14 + - 0.2 Manufacturing example  3 3.80 ± 0.4 3.24 0.2 3.29 ± 0.4 3.46 0.1 Resilience (%) Manufacturing example  One 69.60 56.27 52.23 48.27 Manufacturing example  2 54.02 55.99 51.50 45.94 Manufacturing example  3 55.30 48.26 51.04 42.22 Coherence (%) Manufacturing example  One 52.20 48.12 46.50 46.95 Manufacturing example  2 48.73 47.25 46.02 45.74 Manufacturing example  3 47.16 45.77 43.59 43.84 Chewing voice (%) Manufacturing example  One 391.03 395.21 399.33 371.37 Manufacturing example  2 386.16 364.21 332.44 336.12 Manufacturing example  3 386.49 364.04 310.91 295.66

Experimental Example  3-6. Sensory test

The sensory test is influenced by the physical, chemical and microbiological changes of the sample. Through the sensory test, not only the palatability but also the product evaluation of the present invention can be confirmed at the same time.

Sensory evaluation was evaluated by color, flavor, taste and texture. The evaluation method was carried out by the 5 - point test method, and the selected sensory agents were composed of 6 persons who were assumed to have the ability to identify the quality difference through sufficient training. For each sensory test item, each sample was evaluated with a score of 1, 2, 3, 4, and 5, which is very bad.

The results of sensory evaluation according to the storage period after sprinkling on each of the preparation examples 1 to 2 of Table 1 are shown in FIG. The color, flavor, texture and taste were preferred in the order of Preparation Example 3> Production Example 2> Production Example 1.

From the results of all the above examples, Production Example 3, which showed excellent antioxidative and nitrite removal activity and excellent softening effect of meat, showed the best results in terms of palatability.

< Example  4> Production of Sources Containing Granular Powder Containing the Herbal Drug Extract of the Invention

Production Examples 4 to 6 shown in Table 3 were treated with 40 g each on the meat surface, and the change in meat quality was examined over time.

The effect of the sauce containing the extract powder containing the herbal medicine extract of the present invention was tested in the same manner as the methods of Experimental Examples 3-1 to 3-6.

The mixing ratio of the sauces containing the safflower powder containing the crude extract of the present invention material
Weight (g) Manufacturing example  4 Manufacturing example  5 Manufacturing example  6 Soy sauce 250 250 250 oligosaccharide 200 200 200 corn syrup 200 200 200 Sesame oil 50 50 50 garlic 100 100 100 ginger 15 15 15 onion 100 100 100 Salt 4 4 4 pepper 3 3 3 Sesame 100 100 100 Rice wine 50 50 50 Powder containing crude herb extract powder ( Manufacturing example  1) 50 ( Manufacturing example  2) 50 ( Manufacturing example  3) 50

Experimental Example  4-1. pH  Measure

  Samples of Preparation Examples 4 to 6 of Table 3 were seasoned with meat, respectively, and then pH changes were measured for 7 days in storage period. As a result, as shown in FIG. 13, it can be seen that the pH changes little at the initial stage of storage and after 7 days of storage. This suggests that lactic acid or microbial propagation hardly occurs as the meat storage period is shortened.

Experimental Example  4-2. Moisture determination

As shown in FIG. 14, the moisture content tended to decrease with the lapse of the storage period of the meat treated with each of the preparation examples 4 to 6, Showed a tendency to be slightly higher than that of Preparation Example 5, and the results of Preparation 5 (sample 2) and Preparation Example 6 (sample 3) were almost the same.

Experimental Example  4-3. Total number of bacteria  Measure

The change in total bacterial counts during the storage period is shown in FIG. The total number of microorganisms in the meat treated with each of the above Preparation Examples 4 to 6 was 3.1 × 10 3 cfu / g in all of the samples treated with the above three preparation examples at the initial stage of storage. After 7 days of storage, the total number of microorganisms was measured as 4.3 x 103 cfu / g, 4.3 x 103 cfu / g and 4.1 x 103 cfu / g, respectively, in the order of Production Example 1> Production Example 2> . As can be seen from the above results, the increase in the number of bacteria was not significant.

EXPERIMENTAL EXAMPLE 4-4. Color difference

The results of measuring the chromaticity for each storage period are shown in FIG. 16, FIG. 17, and FIG. The difference in color difference was not significantly different even when each of the production examples was processed. The value of lightness (L) decreased as the storage period was longer. It is considered that the lightness (L) value of the sauce penetrated into the meat. However, the lightness of the meat treated with Preparation Example 6 was slightly lower than that of Preparation Example 4. The redness (a) value tended to decrease little by little over the storage period, but there was no significant difference according to the manufacturing processes (4-6). The value of yellowness (b) also did not show a large difference according to the production examples (4 to 6) and the storage period.

Experimental Example  4-5. Property measurement

The results of measurement of physical properties according to the storage time of meat according to the production examples 4 to 6 are shown in Table 4 below. In all treatments, the intensity and the year tended to increase gradually with the passage of storage period. In the Experimental Example 4-5, the strength and the year were lower in the order of Production Example 4> Production Example 5> Production Example 6. In addition, the elasticity and cohesiveness decreased little by little as the storage time elapsed, but there was no significant difference. The chewiness was the lowest in the order of Production Example 4> Production Example 5> Production Example 6 in that order. As a result, the meat quality of the meat treated with Preparation Example 6 was the softest,

Evaluation of meat properties by sauce containing powder of soft meat powder containing extract of herbal medicine of the present invention Storage (days) 0 3 5 7 Strength (g / cm ² ) Manufacturing example  4 ( sample1 ) 4.11 ± 0.2 4.45 ± 0.3 4.88 ± 0.2 7.23 ± 0.2 Manufacturing example  5 ( sample2 ) 4.40 0.2 4.51 ± 0.3 4.62 ± 0.3 5.80 ± 0.3 Manufacturing example  6 ( sample3 ) 4.40 ± 0.3 4.22 ± 0.3 4.42 ± 0.3 5.62 ± 0.4 Year (g / cm) ² ) Manufacturing example  4 ( sample1 ) 2.81 ± 0.2 2.55 ± 0.3 2.65 ± 0.3 3.97 ± 0.3 Manufacturing example  5 ( sample2 ) 2.80 ± 0.3 2.45 ± 0.2 2.36 ± 0.2 3.74 ± 0.2 Manufacturing example  6 ( sample3 ) 2.80 ± 0.4 2.25 ± 0.2 2.29 ± 0.4 3.06 ± 0.1 Resilience (%) Manufacturing example  4 ( sample1 ) 57.21 73.97 65.71 44.78 Manufacturing example  5 ( sample2 ) 50.00 53.95 57.05 61.82 Manufacturing example  6 ( sample3 ) 50.20 50.20 52.00 60.80 Coherence (%) Manufacturing example  4 ( sample1 ) 47.42 42.56 45.75 44.49 Manufacturing example  5 ( sample2 ) 40.96 51.10 38.51 43.47 Manufacturing example  6 ( sample3 ) 42.82 43.86 37.82 40.29 Chewing voice (%) Manufacturing example  4 ( sample1 ) 297.50 337.22 392.70 500.20 Manufacturing example  5 ( sample2 ) 232.50 555.97 311.57 556.59 Manufacturing example  6 ( sample3 ) 232.50 450.91 247.18 447.45

Experimental Example  4-6. Sensory test

The results of sensory evaluation according to the storage period were as shown in Fig. In the color, taste and texture, the results of Preparation Example 4 (sample 3) were high, and the incense was similar in all the preparation treatments, and showed a tendency to decrease with storage period.

Finally, the meat processed in the above Production Examples 4 to 6 was sorted by the treatment time in FIG. 20, and the quality of each of the processed meat was evaluated as a ratio of 2: 3: 3: 2 in the sensory, kiwi, And safflower sauce were superior in terms of palatability and antioxidant effect of meat and excellent in palatability.

INDUSTRIAL APPLICABILITY As described above, the present invention relates to a method for producing meat and meat products, which comprises kneading meat with meat to improve mastication and digestibility, and an antioxidant and nitrite- It is a very useful invention in the food processing industry because it has an excellent effect of providing a crispy sauce to be removed.

Claims (5)

delete Extracting persimmon, kiwi, pear, and liquor respectively; Lyophilizing each of the extracts obtained in the above step to form a powder; And mixing the powder obtained above in a weight ratio of 2: 3: 3: 2.
A granular powder prepared by the method of claim 2 and having antioxidant and nitrite removal activity.
delete A safflower sauce characterized by containing an acetic acid powder having antioxidative and nitrite-removing activity as defined in claim 3 as an active ingredient.

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