KR101850290B1 - Method for producing oriental medicine sauce for steamed meat and oriental medicine sauce for steamed meat produced by same method - Google Patents

Abstract

(A) preparing a cinnamon extract by adding water and an enzyme to cinnamon and extracting the cinnamon; (b) preparing a clove extract by adding water and an enzyme to the clove and extracting the clove; (c) preparing green tea extract by adding water and enzyme to the green tea leaves and extracting the green tea leaves; (d) adding water and enzyme to the omija and extracting it to prepare an omija extract; (e) adding water and enzyme to the bark, and extracting the bark bark extract; And (c) a cinnamon extract of step (a), a clove extract of step (b), and a mixture of the above-mentioned (c) Wherein the green tea leaf extract of step (d), the omija extract of step (d), and the corynebactor bark extract of step (e) are mixed. Wherein the sauce is prepared by mixing a sauce for one-time sauce, a sauce for sauce for meat and meat, putting on the sauce, and applying heat thereto.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a sauce for steamed meat and a sauce for steamed meat produced by the method,

The present invention relates to a process for preparing a starch, comprising mixing the capsicum powder, onion dice, chili sauce, soy sauce, sesame oil, onion powder, garlic powder, water, cinnamon extract, clove extract, green tea leaf extract, Wherein the sauce is prepared by mixing the sauce and the sauce for the steamed meat prepared in accordance with the above method and the sauce for the steamed meat, putting the sauce into a sauce, .

At present, pork and chicken are the most widely known and widely used processed meats, and various types of cooking methods are used. Especially, these meats have different meat quality according to each region and various cooking methods are also made. In meat cooking methods used in ordinary restaurants or at home, the raw meat refrigerated is cooked using a hot plate or baked with various kinds of seasonings or steamed, and in particular, in a cooking method in which various seasonings are added, Is used.

The seasoning ingredients used in ordinary meat sauces are usually prepared by mixing traditional sauces such as soy sauce, salt, syrup, sugar, garlic, onion, ginger, sesame oil, pepper and hot pepper to an appropriate amount of drinking water. Such a source is not limited to the above-mentioned materials and uses a sauce by adding more kinds of sauce. In the meat aging process using the sauce, the meat to be cooked is immersed for a predetermined time using the above-mentioned sauce, and a seasoning flavor is given to the meat, the meat is aged for cooking.

However, in the process of aging meat using the conventional sauce, the sauce could improve the taste due to bare sauce seasoning in meat, but the smell (fishy smell) of meat and various odor mixed with the meat during aging could not be removed, And the materials used in manufacturing the sauce are limited, so that the taste and nutrition are not varied.

Korean Patent Laid-Open Publication No. 2005-0110401 discloses a method for producing a functional herbal sauce containing a herbal material, and Korean Patent Laid-Open Publication No. 2016-0063636 discloses a method for producing a herbal sauce comprising a safflower leaf extract , Which is different from the method for producing a herbal source for frying meat according to the present invention.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a method of manufacturing a sauce for sauce by selecting a sauce material suitable for producing sauce for steamed meat, , An anti-obesity effect, a storage stability, and an excellent flavor and taste.

In order to solve the above problems, the present invention provides a method for producing a cinnamon extract, comprising the steps of: (a) preparing a cinnamon extract by adding water and an enzyme to cinnamon; (b) preparing a clove extract by adding water and an enzyme to the clove and extracting the clove; (c) preparing green tea extract by adding water and enzyme to the green tea leaves and extracting the green tea leaves; (d) adding water and enzyme to the omija and extracting it to prepare an omija extract; (e) adding water and enzyme to the bark, and extracting the bark bark extract; And (c) a cinnamon extract of step (a), a clove extract of step (b), and a mixture of the above-mentioned (c) Wherein the green tea leaf extract of step (d), the omija extract of step (d), and the extract of bark extract of step (e) are mixed.

In addition, the present invention provides a herbal sauce source prepared by the above method.

Further, the present invention provides a method for manufacturing steamed meat, characterized in that the sauce for meat is mixed with meat, followed by putting and heat treatment.

The present invention relates to a process for preparing a herbal raw material suitable for producing sauce for meat, which is excellent in anti-obesity effect among various herbal materials, extracting each herbal raw material under optimal conditions under excellent conditions of extraction yield and flavor, Can be mixed with an appropriate amount to produce a herbal sauce for steamed meat, thereby providing a herbal sauce capable of improving meat quality and flavor of meat. In addition, it has superior storage stability as well as anti-obesity effect compared with the existing source, so that it can provide more preferable source for consumers.

FIG. 1 is a graph comparing body weight changes by subtracting the weight at the start of the experiment from the weight at the end of the experiment according to each treatment group.
N: That's normal, Veh.

In order to achieve the object of the present invention,

(a) preparing a cinnamon extract by adding water and an enzyme to cinnamon and then extracting it;

(b) preparing a clove extract by adding water and an enzyme to the clove and extracting the clove;

(c) preparing green tea extract by adding water and enzyme to the green tea leaves and extracting the green tea leaves;

(d) adding water and enzyme to the omija and extracting it to prepare an omija extract;

(e) adding water and enzyme to the bark, and extracting the bark bark extract; And

(a), the clove extract of step (b), the clove extract of step (b), the step (c) of step (c) , The green tea leaf extract of step (d), the omija extract of step (d), and the extract of Mulberry bark extract of step (e).

In the method for producing a herbal source for frying meat according to the present invention, the enzyme may be, but is not limited to, alpha -amylase or glucoamylase.

In addition, in the method for producing a herbal sauce for meat frying according to the present invention, the meat may be chicken meat, duck meat, pork meat, beef meat or malted meat, more preferably chicken meat, but is not limited thereto.

In the method for producing a sauce for meat frying in accordance with the present invention, the mixing in step (f) is preferably 28 to 36 g of pepper powder, 28 to 36 g of onion dice, 16 to 24 g of chili sauce, 8 ~ 12g, sesame oil 5 ~ 7g, onion powder 0.8 ~ 1.2g, garlic powder 2.5 ~ 3.5g, water 12 ~ 18g, cinnamon extract 0.1 ~ 0.3g, clove extract 1.4 ~ 2.0g, green tea leaf extract 0.6 ~ , More preferably, 32 g of pepper powder, 32 g of onion dice, 20 g of chili sauce, 10 g of soy sauce, 10 g of sesame oil, g, 1 g of onion powder, 3 g of garlic powder, 15 g of water, 0.2 g of cinnamon extract, 1.7 g of clove extract, 0.8 g of green tea leaf extract, 0.2 g of Omija extract and 0.1 g of the extract of Echinacea. It is possible to prepare a one-sided sauce by mixing in the same ratio as above to provide excellent taste and flavor to consumers and satisfy customers' taste because of excellent storage stability. In addition, there is an advantage that the meat-puddle-shaped noodles can be removed and the meat quality can be softened to produce a meat-steamed food having excellent texture.

The method for producing a one-sided sauce for steamed meat according to the present invention, more specifically,

(a) adding water to the cinnamon at a rate of 3.5 to 4.5 times (v / w), adding the enzyme, and extracting at 80 to 100 ° C for 6 to 8 hours to prepare a cinnamon extract of 14 to 14.6 brix;

(b) adding water to the clove at 2.7 to 3.3 times (v / w), adding the enzyme, and extracting at 80 to 100 ° C for 6 to 7 hours to prepare a clove extract of 16.4 to 17.0 brix;

(c) adding 15-19 times (v / w) water to the green tea leaves, adding the enzyme to the mixture, and extracting the mixture at 80-100 ° C for 7-8 hours to prepare a green tea extract of 23.0-23.8 brix;

(d) adding 7.5 ~ 8.5 times (v / w) of water to the Schizosaccharomyces japonica, adding the enzyme to the mixture, and extracting the mixture at 80 ~ 100 ° C for 5.5 ~ 6.5 hours to prepare an omia extract of 19.0 ~ 19.8 brix;

(e) adding 10 to 14 times (v / w) water to the bovine alfalfa, adding the enzyme, and extracting it at 80 to 100 ° C for 7.5 to 8.5 hours to prepare a bovine manganic extract of 12.4 to 13.0 brix; And

(f) 28 to 36 g of red pepper powder, 28 to 36 g of onion dice, 16 to 24 g of chili sauce, 8 to 12 g of soy sauce, 5 to 7 g of sesame oil, 0.8 to 1.2 g of onion powder, (A), 0.1 to 0.3 g of the cinnamon extract of step (b), 1.4 to 2.0 g of the cinnabar extract of step (b), 0.6 to 1.0 g of the green tea leaf extract of step (c) 0.1 to 0.3 g of the extract of Omija of step (d) and 0.05 to 0.15 g of the extract of the herb extract of step (e)

More specifically,

(a) adding 4 times (v / w) water to cinnamon, adding enzyme, and extracting it at 80 to 100 ° C for 7 hours to prepare a cinnamon extract of 14.3 brix;

(b) adding 3 times (v / w) of water to the clove, adding the enzyme, and extracting it at 80 to 100 ° C for 6.5 hours to prepare a clove extract of 16.7 brix;

(c) adding 17 times (v / w) water to the green tea leaves, adding the enzyme, and extracting it at 80-100 ° C for 7.5 hours to prepare a green tea extract of 23.4 brix;

(d) adding 8 times (v / w) water to the Schizosaccharomyces japonica, adding the enzyme, and extracting it at 80 to 100 ° C for 6 hours to prepare a 19.4 brix Omiza extract;

(e) adding 12 times (v / w) water to the bovine alfalfa, adding the enzyme, and extracting it at 80 to 100 ° C for 8 hours to produce a bovine marijuana extract of 12.7 brix; And

(f) 32 g of red pepper powder, 32 g of onion dice, 20 g of chili sauce, 10 g of soy sauce, 6 g of sesame oil, 1 g of onion powder, 3 g of garlic powder and 15 g of water, 0.2 g of the extract, 1.7 g of the cinnabar extract of the step (b), 0.8 g of the green tea leaf extract of the step (c), 0.2 g of the Omija extract of the step (d) .

In the method for producing a sauce for meat frying according to the present invention, the extraction of cinnamon, clove, green tea leaves, omija and morifolium from the conditions of the above (a) to (e) This is an excellent advantage.

The present invention also provides a herbal sauce source prepared by the above method.

The present invention also provides a method for producing steamed meat, characterized in that the sauce for meat and steam is mixed with meat, followed by putting and heating.

More specifically, the method for producing steamed meat according to the present invention comprises mixing 100 to 140 g of a sauce for cooking meat with 60 to 80 g of meat, putting it at 1 to 7 ° C for 15 to 25 minutes, More specifically, mixing 122 g of the herb sauce for meat-boiling with 70 g of meat, putting it at 3 캜 for 20 minutes, and heating at 125 캜 for 7 minutes .

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Manufacture of herbal sauce for meat

(a) Four times (v / w) of purified water was added to the cinnamon, and the enzyme (Novozymes, α-amylase) was added and extracted at 80 to 100 ° C. for 7 hours to prepare a cinnamon extract of 14.3 brix.

(b) To the clove, 3 times (v / w) of purified water was added and then the enzyme (Novozymes, α-amylase) was added and extracted at 80 to 100 ° C. for 6.5 hours to prepare a clove extract of 16.7 brix.

(c) Green tea leaves were added 17 times (v / w) of purified water, followed by addition of an enzyme (Novozymes, α-amylase) and extraction at 80 to 100 ° C. for 7.5 hours to prepare 23.4 brix of green tea extract.

(d) After adding 8 times (v / w) of purified water to Omija, the enzyme (Novozymes, α-amylase) was added and extracted at 80 to 100 ° C for 6 hours to prepare a 19.4 brix Omiza extract.

(e) The purified water was added 12 times (v / w) to the bovine alfalfa, and then the enzyme (novoszyme, α-amylase) was added and extracted at 80 to 100 ° C. for 8 hours to produce a 12.7 brix extract of bovine manganic acid.

(f) 16 g of blue pepper powder, 16 g of red pepper powder, 32 g of onion dice, 20 g of chili sauce, 10 g of soy sauce, 6 g of sesame oil, 1 g of onion powder, 3 g of garlic powder and 15 g of purified water, 0.2 g of the cinnamon extract of step (a), 1.7 g of the cinnabar extract of step (b), 0.8 g of the green tea leaf extract of step (c), 0.2 g of the omija extract of step (d) 0.1 g of the extract of Miscanthus sinensis was mixed.

Manufacturing example  2: Steamed chicken  Produce

The herbal sauce prepared in Preparation Example 1 was mixed with 70 g of chicken breast, and the mixture was allowed to stand in a refrigerator at 3 DEG C for 20 minutes. The luck chicken breast was cooked at 125 DEG C for 7 minutes.

Example  1: Pancreatic lipase inhibition experiment

Approximately 90% of the dietary fat is composed of triglycerides (TGs), and the degradation and absorption of dietary fat is accompanied by changes in physiochemical fat due to low pH in the intestines as well as various enzymatic actions It proceeds through a very complex path. Among them, pancreatic lipase is an enzyme involved in the metabolism of fat, and 50 to 70% of dietary fat is hydrolyzed with fatty acid (FA) and monoglycerides (MGs) to promote digestion of fat, Helps cells absorb degradation products. In other words, FA and MGs form cholesterol, cholesterol, lysophosphatidic acid and micelles, and are absorbed into intestinal cells, and through this, TGs are re-synthesized, which is stored as a main energy source in adipocytes . In this way, fat is absorbed by pancreatic lipase and is absorbed. Therefore, inhibition of pancreatic lipase enzyme may lower blood lipid absorption. If pancreatic lipase is insufficient, neutral fat is not absorbed and comes out in the feces.

In this experiment, 26 pancreatic lipase inhibition experiments were performed on various kinds of medicines. Orlistat, a positive control, showed a suppressive effect of 72.6% in inhibition of pancreatic lipase and 219 ng / mL of IC _{50, which} is a representative drug for suppressing accumulation of body fat through fecal excretion of dietary fat .

In addition, the pancreatic lipase inhibition test of 28 different medicines showed excellent activity of Tex, gold, ginseng, omija, ganoderma, clove, gardenia, multi leaf, cinnamon, licorice, However, since it is not possible to use it as a food material, TEXA conducted 11 additional kinds of medicines except for the anti-obesity effect.

Pancreatic lipase inhibition test results of various medicines Medicinal rectification Inhibition rate (%) Types of medicines Inhibition rate (%) curcuma 3.1 ginger -104.5 Light 37.7 Mallow 47.63 Angelica 33.5 cinnamon 83.7 chives -11.6 goldthread 57.6 Large scale -3.1 Schisandra 96.2 Rehab 7.5 wisdom 92.0 Celestial 34.5 Gardener 122.7 Sansam -3.6 Multi-leaf 84.64 In Jin-ho -29.8 Ginseng 81.8 POE 18.8 cloves 115.5 Upper limb 35.6 licorice 66.7 dermis 35.0 Gold 64.6 The top 6.57 Texas 75.5

Example  2: In vivo  Fat absorption Inhibition  evaluation

1. Experimental Method

Eleven species of the medicinal substances effective in Example 1 were selected and tested for inhibiting pancreatic lipase.

A 6-week-old male ICR mouse (Hanabio, Seoul) was purchased and adapted to the laboratory environment for one week with sufficient supply of water and solid feed (no antibiotics, Samyang). (HFD; Diet 12492, Research Diets, Inc., New Brunswick, NJ, USA), purchased from Diet, were fed fresh daily (In order to prevent rancidity of the feed).

All mice were tested for body weight and food intake once / day at a given time. In the high fat diet group, the control group (Vehicle) was treated with distilled water, Orlistat was treated once daily with 60 mg / kg / day, and the rest group was treated with 200 mg / kg / Samples were orally administered.

TG (triglyceride) of mouse serum was measured according to the protocol of TG assay kit (Wako Pure Chemical Industries, Ltd.). The blood was collected by centrifugation at 3,000 rpm.

2. Experimental results

(1) weight change

Before starting the animal experiment, each group was randomly assigned, and initial weight of each group was not significant. In addition, as shown in FIG. 1, the body weight at the end of the experiment was subtracted from the body weight at the end of the experiment. As a result, the Orlistat, Omija, ( P <0.05, **: p <0.01, ***: p <0.001), and broiler weight (cinnamon) and cornucopia also significantly decreased in body weight **: p < 0.01, ***: p < 0.001). In particular, the group fed Orlistat showed more weight loss than the initial weight. On the other hand, it was found that the polyploidy and the gardenia significantly increased in body weight (#: p <0.05, ###: p <0.001).

(2) Measurement of blood triglyceride (TG) content

Serum triglyceride (TG) analysis showed that the triglyceride levels of all groups except for the control group with the 60% high fat diet were decreased. ( P <0.05, **: p <0.01, ***: p <0.001), respectively, in the group treated with medicines except ginseng, cinnamon,

Measurement of blood triglyceride (TG) content division Serum triglyceride (mg / dL) It's normal. 130.83 ^*** It's a highland system. 232.59 Orlistat 125.03 ^*** Ginseng 216.14 Gold 198.40 ^* Schisandra 204.34 ^* cloves 182.40 ^* wisdom 166.92 ^* licorice 139.82 ^** goldthread 185.92 Broiler (cinnamon) 171.88 Multi-leaf 50.24 ^*** Gardener 298.05 Mallow 219.62 ^*

Example  3: Establishment of extraction condition for each medicine

(1) Extraction condition experiment by material

In the case of general oriental materials, the method of hot water extraction is universal and widely used. This is not a technical difficulty, but it is the most common popularized method. In recent years, a method of extracting with a solvent such as ethanol has been applied. However, it is possible to use an ethanol recovery device and there is a limit to the application because insoluble materials are extracted together for general food. Therefore, in the present invention, a decomposition enzyme was used together with a general hot water extraction method for producing a water-soluble extract. Thus, as a result of Examples 1 and 2, the extraction conditions of the herbal materials (cinnamon, clove, green tea leaf, omija, and mantis bark) suitable for manufacturing herbal sauce for economical and inexpensive meats are established Respectively.

Firstly, the water content of the purified water was measured by varying the drainage amount of the purified water compared to the one - sided material, and the amount of the solid content was determined to determine the amount of the appropriate amount of purified water. Secondly, after the ratio of the raw material and the purified water was determined, the extraction time was set at the same temperature and then the optimum extraction time was set as the extraction time with the highest yield. Third, when the amount of purified water and the extraction time were established, the optimum extraction conditions were also confirmed by dividing the temperature of the extraction step by step. That is, firstly, the ratio of the raw material to the purified water was established first, then the extraction time was set at the same temperature, and the optimum extraction process for each oriental material was established through various application of the extraction temperature. Fourth, the addition of degradation enzymes was established by comparing the yields obtained under the conditions of established hot water extraction and the yields extracted using the degrading enzyme.

(2) Experimental results

In the case of cinnamon, 4 times (v / w) of purified water was added to cinnamon, and enzyme (α-amylase) was added to prepare 80 ~ (V / w) of purified water was added to the clove in the case of the clove, and then the enzyme (Novozymes,? -Amylase) was added and the mixture was extracted at 80 to 100 ° C for 6.5 hours. In the case of green tea, purified water was added 17 times (v / w) to the green tea leaves, followed by addition of enzyme (novozymes, α-amylase) and extraction at 80 to 100 ° C. for 7.5 hours. In case of omija, (V / w) was added, and the enzyme (novosime, α-amylase) was added and the mixture was extracted at 80 to 100 ° C. for 6 hours. (Nobozyme, α-amylase) was added and the extraction was carried out at 80 to 100 ° C. for 8 hours as an optimal extraction condition. Respectively.

Example  4: Change of quality of herbal sauce added with oriental ingredients

(1) Development of oriental herb source

The materials used in the experiment were chicken breast extract, cinnamon extract (Bx 14.3), clove extract (Bx 16.7), green tea leaf extract (Bx 23.4), omija extract (Bx 19.4), bark extract (Bx 12.7) (Heinz, USA), janggangjang (Sampyo, Korea), sesame oil (Sajo borealum, Korea) and cooking oil (Haepyo, Korea) were used. For 1 person, chili sauce and 15 g of water were mixed with 70 g of chicken breast, 16 g of red bell pepper, 16 g of blue pepper and 32 g of onion as main ingredients, and a total of 55 g of the mixture was used as a control. The experimental group was set up with different doses.

The chicken breast was mixed with the sauces for infiltration of the respective sauce, and then allowed to stand in a refrigerator at 3 ° C for 20 minutes. Then, it was cooked in a steam convection oven (ME 106T, Lainox, Italy) at 125 ° C for 7 minutes and then cooled to 3 ° C in a blast chiller (HCM, Lainox, Italy). After cooling, the container was degassed and sealed with a chamber type vacuum packing machine (Model T-300, Tower Industry, Korea) with one serving (194 g), and a vacuum packaging film (polyethylene + LLDP + nylon, 200 mm × 300 mm) . The packaged herbal liquid sauce was stored for 15 days in a 3 ° C refrigerator (TFK 279X, GEC, USA). The temperature of the refrigerator was continuously monitored and each sample was collected at the post-production (0 day), 3 days, 5 days, 10 days, and 15 days in order to measure the quality change of the stored food. Also, since the sample was reheated for sensory evaluation, it was preliminarily tested and heated for 3 minutes in a microwave oven (HS-B422CB, Hauzen, Korea) so that the internal temperature was 74 ° C or higher.

Mixed ingredients material Control group Experiment 1 Experiment 2 chicken breast 70 g 70 g 70 g Chili pepper powder 16 g 16 g 16 g Red pepper powder 16 g 16 g 16 g Onion dice 32 g 32 g 32 g Chili sauce 20 g 20 g 20 g Soy sauce 10 g 10 g 10 g Sesame oil 6 g 6 g 6 g Onion powder 1 g 1 g 1 g Garlic powder 3 g 3 g 3 g Purified water 15 g 15 g 15 g Cinnamon extract (Bx 14.3) 0 g 0.2 g 0.4 g Clove extract (Bx 16.7) 0 g 1.7 g 2.9 g Green tea leaf extract (Bx 23.4) 0 g 0.8 g 1.4 g Omiza extract (Bx 19.4) 0 g 0.2 g 0.6 g Manganese bark extract (Bx 12.7) 0 g 0.1 g 0.7 g

(2) Measurement of pH and water activity (Aw)

The pH of each sample was 10 g, 100 mL of distilled water was poured into the flask, and homogenized with a Stocker Lab blender (LB H3-400G, TMC International, USA). PH meter (Model 420A, Orion 3 Stars, USA). The Aw of the sample was measured by measuring each sample and homogenizing it with a stomacher. 4 g of each sample was taken in a plastic container and water activity was measured with Aw-THERM (Model rotronicag, ART, Swiss).

The mixing ratio of the liquid source added with the herbal ingredients and the Aw and the pH values according to the production stages are shown in Table 4 below. The Aw value of raw materials ranged from 90.21 to 96.43 and the pH value ranged from 6.07 to 7.27. In the mixing step, the pH value of the control group was 6.37, that of the experimental group 1 was 6.29, and that of the experimental group 2 was 5.94, showing a significant difference at p <0.05, and the water activity was not significantly different. The pH values of the experimental groups 1 and 2, which were added with the herbal ingredients, were lower than those of the control group at all stages from the mixing stage to the post - cooking cooling stage.

The Aw value during the production process showed a somewhat higher value at the mixing stage of each raw material and source, but the source tended to be lowered during marinating, cooking and cooling. These results are thought to be due to the osmotic phenomenon of spices such as soy sauce during cooking and to reduce the moisture content and to evaporate during cooking and cooling process.

Moisture Content and pH Change of Steamed Poultry with Added Oriental Sauce Production stage division AW (%) pH

additive chicken breast 91.31 + 0.04 7.27 + 0.04 Blue pepper 90.21 + 0.08 6.64 ± 0.01 Red pepper 91.07 ± 0.03 6.19 ± 0.09 onion 93.74 + 0.17 6.31 ± 0.18 Herbal material complex 96.43 + - 0.51 6.07 ± 0.02
mix Control group 96.31 + 0.04 6.37 ± 0.17 Experiment 1 96.27 + 0.07 6.29 ± 0.36 Experiment 2 96.41 + 0.09 5.94 + 0.04
salt pond Control group 95.14 + 0.03 6.27 ± 0.07 Experiment 1 95.07 ± 0.08 6.07 ± 0.05 Experiment 2 95.72 + - 0.34 6.01 ± 0.03
cooking Control group 96.27 + - 0.41 6.34 ± 0.06 Experiment 1 96.11 + - 0.36 6.04 ± 0.19 Experiment 2 96.15 + 0.18 5.97 ± 0.31
Cooling Control group 94.34 ± 0.17 6.33 + 0.04 Experiment 1 94.27 ± 0.28 6.29 ± 0.16 Experiment 2 94.16 ± 0.71 6.19 ± 0.39

(3) Microbial analysis

Samples of raw materials and cooking stages were sampled and microorganisms were analyzed for each stage of production. Tools and containers used for sample collection and media and equipment used in the experiment were all sterilized using a high pressure sterilizer. Samples were taken in a sterile bag of approximately 100 g and immediately analyzed. To 25 g of each sample, 225 mL of 0.85% physiological saline was poured and homogenized using a stomacher, and the number of standard plates was measured according to the method of Food Code (KFDA 2010).

Table 5 shows the result of microorganism analysis of steamed chicken meat sauce with raw materials and production stages. The raw chicken breast was produced by cooking the raw material of can, and no bacterium was detected in the chicken breast used in this experiment, and no bacterium was detected in the herbal extract. In the production stage, the total number of bacteria tended to decrease slightly compared to the control group.

Microbial Changes of Chicken Steamed with Addition of Oriental Sauce Production stage division General bacterium (log CFU / g)

additive chicken breast - Blue pepper 4.21 + 0.09 Red pepper 4.51 ± 0.18 onion 3.49 ± 0.19 Herbal extract -
mix Control group 3.42 ± 0.27 Experiment 1 3.38 ± 0.67 Experiment 2 3.18 ± 0.43
salt pond Control group 3.84 + - 0.46 Experiment 1 3.81 ± 0.37 Experiment 2 3.76 + 0.11
cooking Control group 2.07 ± 0.16 Experiment 1 2.08 0.34 Experiment 2 2.15 + - 0.64
Cooling Control group 2.01 ± 0.91 Experiment 1 1.97 + - 0.31 Experiment 2 1.94 + - 0.71

Example  5: Quality evaluation according to storage period

(1) Aw and pH measurement results

The results of Aw and pH measurement of chicken meat steamed according to storage period are shown in Table 6 below. Aw was in the range of 94.84 ~ 95.24 until 15th day of storage, and there was no significant difference in storage between control and experimental groups 1 and 2.

The pH value of the control group was 6.54 on day 0 and 6.48 on day 15 of storage. The experimental group 1 and 2 showed irregular tendency such as lowering or increasing with each storage day, but the pH value between the control group and the experimental group was generally lower than that of the control group.

Changes of AW and pH in the storage period of chicken steamed with herb sauce
storage duration 0 days 3 days 5 days 10 days 15th AW Control group 95.24 0.25 95.14 + - 0.33 95.08 + - 0.11 94.98 + 0.36 94.86 ± 0.19 Experiment 1 95.07 ± 0.16 94.86 ± 0.16 94.86 ± 0.19 94.86 ± 0.17 94.83 + - 0.46 Experiment 2 94.84 0.31 94.91 + - 0.41 94.93 + - 0.37 94.76 ± 0.27 94.88 ± 0.27 pH Control group 6.54 + 0.04 6.48 ± 0.25 6.43 + 0.14 6.42 + 0.11 6.48 + 0.24 Experiment 1 6.34 ± 0.31 6.43 + - 0.34 6.43 + 0.15 6.40 0.11 6.41 ± 0.27 Experiment 2 6.41 ± 0.27 6.48 ± 0.21 6.38 ± 0.26 6.34 ± 0.13 6.37 ± 0.31

(2) Microbiological quality change

As the storage period was increased, the total number of bacteria increased continuously in both control and experimental groups. The control group showed a steady increase at 2.07 on the 0th day of storage and a value of 2.51 on the 15th day of storage. The values were stable until the 15th day of storage in the light of the total number of bacteria in the cooked food, 5.00, and E. coli count less than 2.00. In addition, it was confirmed that the experimental group showed lower total number of bacteria than the control group during the storage period.

Microbial Changes in the Storage Time of Chicken Steamed with Oriental Sauce (logCFU / g) sample
storage duration 0 3 5 10 15 Common bacteria Control group 2.07 ± 0.27 2.31 ± 0.18 2.43 ± 0.27 2.49 ± 0.26 2.51 ± 0.26 Experiment 1 1.73 ± 0.09 1.86 ± 0.67 1.94 + - 0.37 2.07 ± 0.64 2.16 + - 0.34 Experiment 2 1.68 ± 0.29 1.76 + - 0.38 1.93 + 0.15 2.14 ± 0.36 2.21 ± 0.54 Coliform group Control group - - - - - Experiment 1 - - - - - Experiment 2 - - - - -

(3) Antioxidant property

Unsaturated fatty acids present in foods are easily oxidized in the air to produce large amounts of peroxides, which degrades the quality of the food. In the case of chicken breasts, although it is a low-fat food, maintaining stability against lipid oxidation is a very important factor in maintaining product quality. To investigate the antioxidative properties of steamed chicken meat sauce, the acid value and TBA were measured.

5 g of the homogenized sample was precisely weighed and eluted with 100 mL of ethanol-ether (1: 2) for 10 minutes. The phenolphthalein solution was added to the solution and the solution was diluted with 0.1 N ethanolic potassium hydroxide solution Then, the consumption was calculated by the following equation.

Acid value = (5.611 x a x f) / s

s: Sample weight (g)

a: consumption of 0.1N ethanolic potassium hydroxide solution (mL)

f: Potency of 0.1N ethanolic potassium hydroxide solution

5 g of the TBA thin layer was placed in a test tube and 50 g of BHA (7.2% in ethanol) was added to homogenize with a homogenizer (ULTRA-TURRAX, IKA-WERKE, Germany) Take 1 mL of the homogenate, place in a 15 mL test tube, add 2 mL of TBA / TCA solution (20 mM TBA in 15% TCA), mix and heat in boiling water for 15 minutes. After cooling to cold water for 10 minutes, the mixture was mixed again and centrifuged at 3,000 rpm for 15 minutes using a centrifuge. 1 mL of the supernatant was taken and absorbance was measured at 532 nm using a UV spectrophotometer (GENESYS 10 UV, Thermo spectronic, USA) The concentration of malondialdehyde (MDA mg / kg) was measured using a calibration curve and all experiments were repeated twice.

As a result, the acid value (AV) and TBA of all experimental groups increased with increasing storage period. In the case of acid value, the storage was 0 day, the control group was 2.07, and the experimental group was 2.03 ~ 2.09. However, on the 15th day of storage, the acid value of the experimental group was lower than that of the control group. TBA values were generally lower in the experimental group than in the control group.

Changes of antioxidative activities of chicken steamed with herb sauce division storage duration 0 days 3 days 5 days 10 days 15th AV
(mg KOH / g) Control group 2.07 ± 0.16 3.27 ± 0.27 3.26 ± 0.14 3.49 ± 0.48 4.53 ± 0.27 Experiment 1 2.03 ± 0.24 3.19 ± 0.23 3.29 ± 0.27 3.57 + - 0.31 3.97 + - 0.51 Experiment 2 2.09 ± 0.31 3.57 ± 0.19 3.27 ± 0.41 3.29 ± 0.29 3.83 ± 0.49 TBA
(MDA mg / kg) Control group 1.37 + - 0.24 1.34 ± 0.37 1.49 + - 0.46 1.53 + - 0.47 1.76 + - 0.37 Experiment 1 1.19 ± 0.19 1.27 + - 0.31 1.43 + - 0.42 1.54 ± 0.19 1.68 ± 0.49 Experiment 2 1.27 + - 0.27 1.26 ± 0.19 1.47 ± 0.43 1.59 ± 0.27 1.65 ± 0.27

Example  6: Sensory quality change

Sensory evaluation of chicken steamed with herbal sauce added. Sensory tests were carried out by a graduate student in the department of herbal medicine, Daegu Haany University and 15 researchers in Sammi Foods. Sensory evaluation items were structured to evaluate odor, color, taste, flavor, texture, and overall acceptance. The evaluation scale consisted of seven points , And 4 were rated as the worst and 1 as the worst.

Sensory evaluation of steamed chicken division smell Color flavor zest Texture Overall likelihood Control group 5.30 5.30 4.70 4.80 5.20 5.50 Experiment 1 5.70 5.30 5.50 5.40 5.50 5.90 Experiment 2 4.40 3.50 4.30 4.60 4.80 4.70

As a result, the lowest scores were obtained in the group 2 for the smell, color, flavor, flavor and texture, while the group 1 for the smell, taste, flavor and texture showed the highest score. In the overall acceptability, the experimental group 1 showed the highest preference compared to the control group and the experimental group 2.

Claims (6)

(a) Cinnamon extracts of 14 ~ 14.6 brix were prepared by adding water to cinnamon 3.5 ~ 4.5 times (v / w) and then adding α-amylase at 80 ~ 100 ℃ for 6 ~ 8 hours. Producing;
(b) Water was added 2.7 to 3.3 times (v / w) to the clove, and α-amylase was added to the mixture. The extract was then extracted at 80 to 100 ° C. for 6 to 7 hours to obtain a clove extract of 16.4 to 17.0 brix Producing;
(c) 15-19 times (v / w) of water was added to green tea leaves and α-amylase was added to extract the green tea leaves at 80-100 ° C. for 7-8 hours to obtain 23.0 ~ 23.8 brix of green tea extract Lt; / RTI &gt;
(d) 7.5 ~ 8.5 times (v / w) of water was added to Schizandra chinensis, and α-amylase was added to extract the Schizosaccharomyces japonica extract from 19.0 ~ 19.8 brix at 80 ~ 100 ℃ for 5.5 ~ 6.5 hours. Producing;
(e) 10 to 14 times (v / w) water was added to the alfalfa extract and α-amylase was added thereto. The extract was then extracted at 80 to 100 ° C. for 7.5 to 8.5 hours to obtain 12.4 to 13.0 brix Producing; And
(f) 28 to 36 g of red pepper powder, 28 to 36 g of onion dice, 16 to 24 g of chili sauce, 8 to 12 g of soy sauce, 5 to 7 g of sesame oil, 0.8 to 1.2 g of onion powder, (A), 0.1 to 0.3 g of the cinnamon extract of step (b), 1.4 to 2.0 g of the cinnabar extract of step (b), 0.6 to 1.0 g of the green tea leaf extract of step (c) and 0.1 to 0.3 g of the extract of Omiza extract of step (d) and 0.05 to 0.15 g of the extract of the extract of Mulberry bark of step (e). delete delete delete A herbal sauce for chicken steam produced by the method of claim 1. A method for producing steamed chicken, which comprises mixing the one-sauce for chicken steamed with the chicken, putting it on and heating it.

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