KR101716746B1 - Meat product comprising components from a paper mulberry and the preparation method thereof - Google Patents

Abstract

The present invention relates to a meat product containing a mulberry ingredient and a process for producing the same. The method of manufacturing meat products containing the mackerel component according to the present invention removes the intrinsic fish meat from the meat, provides an improved effect of a meaty, chewy and soft texture, and provides meat products containing the effect of mackerel as a medicinal ingredient Products can be provided. In addition, the meat product containing the mackerel component can provide a meat product improved in storage stability.

Description

Meat products containing mulberry ingredients and methods of making the same,

The present invention relates to a meat product containing a mulberry ingredient and a process for producing the same.

In recent years, consumption of meat products has been increasing due to Westernized eating habits. In order to improve the sensual elements of meat products such as removing meat intrinsic fish meat, improving meat quality, adding flavor, Various attempts have been made.

On the other hand, mackerel is a deciduous shrub attached to the mulberry tree. It is also called lowland. It is originated in Asia, and grows on the sides of the mountain or on the bank of the river. It grows and grows in a warm place in the southern part of Korea. Bark is used as a raw material for making Korean paper, fruit is used as a medicine, and young leaves are eaten. In Dongbokbo, mackerel is a medicinal substance with a cold temperament, sweet taste, and no poison. It is a medicinal substance which is not poisonous. It is good for night vision, diuretic action, eliminates swelling and strengthens kidney function to prevent secondary disease by making it faithful, brighten eyes, relieves eye fatigue and helps vision recovery. , And it is said that it is helpful to treat atopy if you take a bath with water of mulberry tree, to take care of self-reliance, Shin Yang, and a medicine window, and to breathe by burning (burning in a weak fire).

As a conventional technique using mulberry, Korean Patent No. 10-0154614 discloses a softening agent made of a mulberry fruit concentrate and a method for producing the same, a method for manufacturing a mulberry using a mulberry extract in Korean Patent No. 10-1379465, 10-1324738 discloses a process for producing kochujang using a municipal extract.

Various techniques using mulberry tree having various effects as described above have been developed, but meat products containing mulberry ingredients have not been developed yet.

Korean Patent No. 10-0154614 Korean Patent No. 10-1379465 Korean Patent No. 10-1324738

It is an object of the present invention to provide a method for producing meat products containing mackerel ingredient to remove the fish meat from the fish smell and to provide a meaty and smooth texture.

It is another object of the present invention to provide a meat product comprising the efficacy of mackerel as a medicinal product.

It is still another object of the present invention to provide a meat product improved in storage stability through the inclusion of a mulberry ingredient.

One aspect of the present invention is a meat product comprising a mulberry component, wherein the mulberry is one or two selected from the group consisting of a mulberry tree (low diameter), a mulberry bark (low bark), a mulberry leaf (low mulberry) and a mulberry fruit Wherein the meat product comprises at least one species of mackerel.

Another aspect of the present invention relates to a method for producing a mica extract comprising: (A) obtaining a mica extract; (B) storing the mackerel extract in a refrigerated state, and (C) adding meat to the mackerel extract to boil the mackerel. The method for manufacturing a meat product comprising the mackerel component is also provided.

Yet another aspect of the present invention provides bosom produced by a method of making a meat product comprising a mulberry component.

Another aspect of the present invention provides a pair of legs produced by a method of manufacturing a meat product comprising a mulberry component.

The method of manufacturing meat products containing the mackerel component according to the present invention removes the intrinsic fish meat from the meat, provides an improved effect of a meaty, chewy and soft texture, and provides meat products containing the effect of mackerel as a medicinal ingredient Products can be provided. In addition, the meat product containing the mackerel component can provide a meat product improved in storage stability.

Hereinafter, various aspects and various embodiments of the present invention will be described in more detail.

According to one aspect of the present invention, there is provided a meat product comprising a mulberry component, wherein the mulberry is one kind selected from the group consisting of a mulberry tree (low diameter), a mulberry bark (low bark), a mulberry leaf Or at least two kinds of meat products. According to the present invention, it is possible to provide a meat product having good flavor by mixing mulberry ingredients and meat. Also, it is known that mackerel has a variety of effects. In the case of Dongbibogam, mackerel's properties are cold, flavorless, and poisonous, and it is said to be a medicament without poison. Provides excellent skin and flesh, brightens the eyes, relieves the fatigue of the eyes, and helps the vision recovery. Excellent for night blindness. Removes swelling and strengthens kidney function by diuretic effect. It is effective to prevent second disease. It is said that bathing with water of mulberry tree helps in the treatment of atopy, In the case of a food containing mackerel component, the effective ingredient of mackerel as a medicinal ingredient is included and can provide the above effect. In addition, as shown in Comparative Example 1 and Comparative Test Example 2, it was confirmed that meat containing no mackerel component had lower flavor, color, texture and storage stability than meat containing mackerel component.

According to one embodiment, a meat product comprising a marmalade component is disclosed, wherein the marmalade component is a marmalade extract. Particularly, when a component other than the extract liquid such as the mackerel powder was used, as shown in Example 2, it was confirmed that the soft texture of the meat product was lowered as compared with the case using the mackerel extract.

According to another embodiment, a meat product comprising a mackerel component is disclosed, wherein the mackerel extract is a refrigerated mackerel extract. If the mackerel extract is not stored in a refrigerator, it can be confirmed that the mouthfeel of the meat product is deteriorated as shown in Example 3.

According to another embodiment, the meat product containing the mackerel component is characterized in that the process for keeping the mackerel extract in a refrigerator is performed at 0 to 10 ° C for 5 to 7 hours. If the refrigerating temperature range is lower than the lower limit, the extract may be frozen to lower the effect of using the extract. If the refrigerating temperature is higher than the upper limit, the unique flavor of the extract may be lowered. Also, as shown in Example 4, if the time range is exceeded, the softness of the meat product over time can be lowered.

According to another embodiment of the present invention, there is provided a meat product comprising a mackerel component, characterized in that the mackerel extract is obtained by boiling mackerel for 3 to 4 hours in a weight ratio of mackerel to water of 1 to 3: 600. In particular, it was confirmed that the use of the extract of Mulberry tree extract according to the above weight ratio range and time condition prevents the color and flavor from changing with time. If the above range is exceeded, it is confirmed that the color and flavor changes with time. This can be confirmed in Examples 5 and 6.

According to yet another embodiment, a meat product comprising a marmalade component characterized by the marmalade being a marmalade stem and a shell. When the extracts of the mulberry tree stem and bark were used, it was confirmed that the mulberry extract was most compatible with the meat and the flavor was abundant compared with the case of using the mulberry leaf, mulberry fruit or the combination thereof.

According to another embodiment of the present invention, there is provided a meat product comprising the mackerel component, wherein the mackerel is mixed with the mackerel stem and the mackerel bark to a weight ratio of 0.9 to 1.1: 1.1 to 0.9. If it was out of the above range, as shown in Example 7, it was confirmed that the decline in the texture of the chewy food was largely deteriorated over time.

According to another embodiment, a meat product containing a marmalade component characterized in that the meat product is bosom is disclosed.

According to another embodiment, a meat product containing a marmalade component characterized in that the meat product is a paw.

According to another aspect of the present invention, there is provided a method for producing a tea leaf extract comprising: (A) obtaining a tea leaf extract; (B) storing the mackerel extract in a refrigerator; and (C) adding meat to the mackerel extract to boil the mackerel, thereby producing a meat product containing the mackerel component. As shown in Example 1 and Comparative Test Example 2, the meat product prepared by the above-described method was found to be excellent in color, flavor, texture and storage stability.

According to one embodiment, the boiling step comprises boiling the meat and the mackerel extract for 2 to 4: 1 to 3 for 40 minutes to 2 hours, thereby producing a meat product comprising the mackerel ingredient. If the weight ratio is out of the above range, the meat may become tired, and if the time range is exceeded, the meat may be less ripe or too much.

According to another aspect of the present invention, Bossam prepared by a method of manufacturing a meat product comprising a mulberry component is disclosed.

According to another aspect of the present invention, a foot is produced by a method of manufacturing a meat product comprising a mulberry component.

As described above, the boiled meat using the extract of the present invention contains a large amount of the mulberry tree component. Therefore, when the meat product according to the present invention is ingested, it is possible to naturally enjoy the medicinal properties of Mackerel. In addition, it is possible to effectively remove intrinsic fish meat by the action of the mulberry tree component and to cook the product with a chewy and soft meat quality, so that the taste and flavor of the meat can be improved and the consumer's preference can be greatly improved.

Hereinafter, the present invention will be described in more detail with reference to Examples and the like, but the scope and content of the present invention can not be construed to be limited or limited by the following Examples. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the present invention as set forth in the following claims. It is natural that it belongs to the claims.

In addition, the experimental results presented below only show representative experimental results of the embodiments and the comparative examples, and the respective effects of various embodiments of the present invention which are not explicitly described below will be specifically described in the corresponding part.

Example

Example 1

100 g of the mulberry tree stems and 100 g of the mulberry tree husks were placed in 60 L of water and boiled for 3 hours to obtain a mulberry extract. The extracts of mulberry leaves were left in a refrigerator at 5 ° C for 6 hours, and then 40 kg of pork meat was added to 60 L of a cold mulberry extract and boiled for 50 minutes to prepare paw legs.

Example 2

Pig legs were produced in the same manner as in Example 1 except that the powder of mulberry tree stem and crushed skin was used instead of using the mulberry extract.

Example 3

The foot paws were prepared in the same manner as in Example 1 except that the mulberry leaf extracts were left at room temperature for 6 hours instead of refrigerated.

Example 4

The foot paws were prepared in the same manner as in Example 1, except that the mulberry extract was kept in the refrigerator for 9 hours while maintaining the total mixing ratio.

Example 5

Pig legs were produced in the same manner as in Example 1, except that 200 L of water was used to obtain a Miscanthus sinensis extract, while maintaining the total mixing ratio.

Example 6

In obtaining the extracts of Miscanthus multiflorus, a foot was prepared in the same manner as in Example 1, except that the mixture was boiled for 9 hours, while maintaining the entire mixing ratio.

Example 7

Pigments were prepared in the same manner as in Example 1, except that 200 g of Mica bark was used.

Comparative Example 1

In the same manner as in Example 1, except that the foot paws were prepared using mineral water instead of using the mulberry extract, foot paws were produced while maintaining the entire mixing ratio.

Comparative Test Example 1: Sensory evaluation

The sensory evaluation of the foot paws prepared in Examples 1 to 7 and Comparative Example 1 was carried out. The evaluation items were selected as 5 kinds of flavor, color, chewiness, softness, general preference, and 5 point scale method (1: very poor, 2: poor, 3: normal, 4: good, 5: very good).

The foot paws prepared in Examples 1 to 7 and Comparative Example 1 were also measured on the day of manufacture and the next day of manufacture (refrigerated storage for 24 hours) to confirm changes in flavor, color, texture and preference over time Respectively. As averages of each evaluation item, the sensory test results are shown in Table 1 below. (The box marked with - is an item that has not been measured.)

On the day of manufacture Manufacturing next day division Flavor Color Kosi Softness preference Flavor Color Kosi Softness preference Example 1 4.7 4.6 4.5 4.4 4.6 4.7 4.4 4.3 4.2 4.4 Example 2 4.6 4.4 4.4 3.8 4.3 - - - - - Example 3 4.4 4.7 3.7 4.1 4.2 - - - - - Example 4 4.6 4.4 4.6 4.2 4.4 4.5 4.4 4.3 3.2 4.1 Example 5 4.6 4.5 4.4 4.5 4.5 3.3 3.1 4.0 4.2 3.5 Example 6 4.5 4.7 4.3 4.4 4.5 3.8 3.5 4.2 4.1 3.9 Example 7 4.5 4.2 4.7 4.5 4.6 4.5 3.9 3.3 4.0 4.0 Comparative Example 1 3.9 3.5 4.0 3.7 3.7 - - - - -

As can be seen from the above Table 1, it can be seen that Example 1 is superior to Comparative Example 1 and Examples 2 to 7 in overall preference. In Example 2, It is showing a poor result in chewy texture. In Example 4, the soft texture was significantly lowered over time compared to the day of manufacture, and in Example 7, the texture of chewy gum was significantly lowered over time as compared with the day of manufacture, and Examples 5 to 6 showed The flavor and color of the meat were greatly changed, which seemed to be a cause of greatly lowering the overall preference.

Comparative Test Example 2: Storage test

The legs prepared in Examples 1 to 7 and Comparative Example 1 were left at room temperature and the storage time was examined by observing the period until corruption occurred. The elapsed days from the moment of leaving the room at room temperature to the moment of corruption are shown in Table 2 below.

division Period of corruption Example 1 5.2 days Example 2 4.5 days Example 3 4.7 days Example 4 4.9 days Example 5 4.2 days Example 6 5.1 days Example 7 5.1 days Comparative Example 1 3.1 days

As can be seen from the above Table 2, it can be seen that Comparative Example 1, which does not contain the mackerel component, exhibited faster decay than Examples 1 to 7, which contained the mackerel component.

Claims (13)

A meat product comprising mulberry ingredients,
Wherein the mulberry is a mixture of a mulberry tree stem and a mulberry tree husk to a weight ratio of 0.9 to 1.1: 1.1 to 0.9;
The mulberry extract is a mulberry extract obtained by boiling mulberry tree and water at a weight ratio of 1 to 3: 600 and boiling for 3 to 4 hours;
Wherein the extract is a mulberry extract which is stored at 0 to 10 < 0 > C for 5 to 7 hours in a refrigerated state. delete delete delete delete delete delete The method according to claim 1,
Wherein the meat product is bosom. The method according to claim 1,
Wherein the meat product is a foot. (A) obtaining a mica extract;
(B) refrigerating the mulberry leaf extract; And
(C) adding meat to the refrigerated mackerel extract to boil and boil it, wherein the method comprises the steps of:
Wherein the extract is obtained by boiling a mixture of a mulberry tree stem and a mulberry bark to a weight ratio of 0.9 to 1.1: 1.1 to 0.9 and water to a weight ratio of 1 to 3: 600 for 3 to 4 hours;
Wherein the cold storage is performed at 0 to 10 < 0 > C for 5 to 7 hours. 11. The method of claim 10,
Wherein the boiling step comprises boiling for 2 to 4 minutes to 2 to 4 hours by weight so that the weight ratio of the meat to the mackerel extract is 2: 4 to 1: 3. A bosem produced by a method of manufacturing a meat product comprising a mulberry component according to any one of claims 10 to 11. 13. A foot-leg produced by a method of manufacturing a meat product comprising the mallow component according to any one of claims 10 to 11.