KR102133648B1 - How to make seasoned meat containing omija extract - Google Patents

Abstract

The present invention relates to a method for manufacturing seasoned meat treated with other seasoning materials, extracts of Omija aging extracts, and more specifically, when extracting Omija, a fruit mixture of calamansi and hydrogen water was used. It is related to a method for manufacturing high quality and functional seasoned meat using a cypress tree-containing window paper during the second aging process after treatment with calamansi containing immersion in a mixture of poetry and hydrogen water. In order to do this, the first step is a step of preparing an extract of Omija and a seasoning sauce, the second step is a first ripening step of mixing and aging the Omija extract and a seasoning sauce, and the third step is mixing the aged seasoning and seasoning meat Mixing treatment step of the mixture, the fourth step is to package the mixture, the fifth step is a second aging step to powder the package contents, and the sixth step is to produce a seasoned meat containing Omija extract, including a commercialization step. It is about.

Description

How to make seasoned meat containing omija extract

The present invention relates to a method for manufacturing seasoned meat containing an extract of Omija, and more specifically, when extracting Omija, a fruit mixture of calamansi and hydrogen water was used. When aging meat chicken, it was also immersed in the mixture of calamansi and hydrogen water. After fermentation, calamansi-containing humidification is processed to mix seasoned meat with seasoning materials such as red pepper powder, soy sauce, garlic, ginger, etc. And a method for manufacturing functional spiced meat.

The present invention uses a mixture of calamansi and carbonated water, which are fruit fruits, when extracting Omija, when the seasoned meat (chicken) is processed with the extract of Omija ripening along with other seasoning ingredients. After immersion in a mixture of and hydrogen water, humidification containing calamansi was treated during aging.

On the other hand, when mixing seasonings of seasoned meat, after mixing the ingredients such as red pepper powder, soy sauce, garlic, ginger, and aged Schisandra chinensis extract, the second aging process was performed using cypress-containing window paper during aging.

Omija belongs to the Magnolia family and is distributed in Korea, Japan, and China. The fruit has a unique aroma and sour taste, the skin is sweet, and the seeds are spicy and bitter. In particular, it is known to be rich in organic acids such as malic acid in food science. Processing and cooking are used for tea, soup, etc. In terms of function, it is said to protect the body, clear the eyes, remove anemia, and relieve toxic poisoning. It is also known to help prevent blood circulation, decrease memory, and reduce thinking.

Calamansi is a fruit of a plant belonging to the subfamily Citrusaceae, which is a hybrid made by crossing citrus fruits and kumquats. It is native to Southeast Asia, and is widely cultivated in the Philippines, Malaysia, Indonesia, Singapore, and southern China.

Nutritionally, it contains a lot of vitamin C and pectin, and the taste is sour, similar to lime, but the bitter taste is stronger. Use as food is also used for ingredients such as kalamansi juice, juice or iced tea, ice cream, sorbet, jelly, candy, and yogurt. On the other hand, in terms of efficacy, it is also effective for dry cough and cold. It is also known to help relieve cardiovascular diseases by helping relieve fatigue, skin beauty, strengthen immunity, prevent tooth decay, and relieve toothache.

The origin of garlic is the main ingredient of the seasoning, and the cultivation is mainly cultivated in the Far East, such as Korea and China, and its food characteristics are rich in sugar, protein, lipid, vitamins and minerals, and especially allicin smells like garlic. It contains. Meanwhile, cooking and processing are widely used as seasoning spices and other processed food ingredients, and its efficacy is known to include fatigue recovery, digestion promotion, anticancer action, heavy metal discharge, and prevention of hypertension. It is used for various foods, and it uses soy sauce, red pepper powder, ginger, etc., which are traditional foods, using characteristics of good storage.

Conventional techniques for manufacturing seasoned meat include registration number'No. 10-1805513','Method for manufacturing seasoned ribs containing apple fermentation enzyme', and application number'No. 10-2015-0167190''Method for preparing bulgogi sauce ', Registration No.'No. 10-1807214''Instantly cooked Dukbaegi Bulgogi and its manufacturing method', Registration No. '10-1822135''Bulgogi seasoning composition manufacturing method and Bulgogi seasoning composition prepared according to the method' , Application No.'No. 10-2016-0179540','Condiment composition for pork containing bokbunja', Registration No. 10-1750216'Seasoned meat for soy sauce bulgogi and its manufacturing method', etc. The technology includes registration number'No. 10-1596633','seasoning sauce for meat with improved palatability and functionality, and manufacturing method thereof', application number'No. 10-2010-0004382''Omija fermentation product, fermentation method thereof, and Food composition containing fermented products', application number '10-2010-0112887','seasoning sauce composition for meat and seasoned meat using the same', application number '10-2008-0023314','Omija using Omija extract Processed products and their manufacturing methods', application number '10-2007-0102836' and'semi-dried beef jerky containing Omija extract and its manufacturing method', etc. 10-1794113” “Composition for sports drinks containing glucose and Calamansi”, application number “No. 10-2017-0018506” “Method for manufacturing miso containing Calamansi”, etc. However, there has been no report on the technique and the use of the seasoned meat manufacturing method in which the Omija ripening extract is processed together with other seasoning ingredients.

Therefore, the present invention has been completed with the technical problem of the present invention to provide a method for manufacturing seasoning containing omija extract containing functional ingredients according to consumer preference for omija known as having a functional substance when manufacturing seasoned meat.

The present invention has been devised to solve the problems of the prior art described above, and the demand for foods considering convenience and functionality according to social changes in meat consumption due to changes in the diet of modern people is desired. Therefore, the present invention is to provide the consumer with high added value of the final product and the preference and health-oriented functional seasoned meat of the modern people by developing the instant seasoned meat (chicken) so that the consumer can instantly process the chicken seasoned meat (minimum processing). will be. At this time, the method of manufacturing seasoned meat containing Omija extract that prepares instant seasoned meat containing a combination of convenience, convenience and functionality of seasoned meat by grafting fruit already known for its functionality or food characteristics, such as Omija or Calamansi It was completed with the technical task with the emphasis on providing.

Accordingly, in the present invention, the first step is a step of preparing an extract of Omija and a seasoning sauce, the second step is a first ripening step of mixing and aging the Omija extract and a seasoning sauce, and the third step is mixing the aged seasoning and seasoning meat Mixing treatment step of the mixture, the fourth step is a step of packaging the mixture, the fifth step is a second aging step of pulverizing the package contents, the sixth step includes a productization step, wherein the extract of Omija, 100 g of Omija After washing 3 times in tap water, drain the water for 2 hours in a kettle, 24 hours in a mixture of 50 ml Calamansi and 450 ml hydrogen water, water temperature 25° C., immerse for 2 hours after immersion, grind for 5 minutes in a vacuum blender and 50% of it. After immersing in edible alcohol for 24 hours, the reflux cooling extractor is used to blow all the edible alcohol and maintain the distilled and extracted contents at 15°C for 7 days.

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The seasoning sauce is mixed with red pepper powder 40% by weight, soy sauce 40% by weight, soy flour 5% by weight, garlic 5% by weight, ginger 2.5% by weight, sugar 7.5% by weight, mixed with a vacuum mixer for 10 minutes, and then mixed at 4°C for 48 hours for 48 hours. Aging is characterized by technical characteristics.

The first aging step, mixed with 1-3% by weight of Omija extract and 97-99% by weight of seasoning sauce, processed for 10 minutes using a vacuum blender and aged in 4 days at 4℃ in a traditional pottery, used as a traditional pottery cover The window paper is sprayed 3 times each time using cypress powder extract for 3 minutes and then dried for 3 hours at 60℃, and the cypress powder extract is mixed with 100 g of cypress powder in 1000 ml of 50% edible alcohol and immersed at 20℃ for 24 hours. After maintenance, the technical feature is to blow all the edible alcohol using a reflux cooling extractor and keep the contents of the distillation and extraction at 10°C for 3 days.

In the mixing treatment step of the mixture, the mixing ratio of the seasoned meat and the matured seasoning is 80:20 (w/w), but the seasoned meat is divided into parts by dividing the separated seasoned meat into portions of 50 ml, and 24 hours in a mixture of 50 ml Calamanci stock solution and 450 ml hydrogen water, After immersing in water at 25℃ for 2 hours and draining it, sprinkle the Kalamashi seed powder evenly over the seasoned meat, and then keep it at 60℃ for 24 hours to remove the Kalamashi seed powder, For seed powder, stir 100 g of Kalammansi seeds in a frying pan with a wooden spatula for 10-15 minutes at 170-180°C, and then treat it with a vacuum mixer for 10 minutes to make 200 mesh using a sieve. It is characterized by being manufactured in powder.

According to the seasoned meat containing the extract of Omija of the present invention and its manufacturing method, when extracting Omija, the fruit fruit, Kalamansi and hydrogen water mixture was used. While processing the humidification containing shi, while mixing the seasoning of the seasoning meat, mix the ingredients such as red pepper powder, soy sauce, garlic, ginger, and the aged Omija extract, and then use the cypress-containing window paper during the second aging to achieve high quality and functional seasoned meat. By manufacturing, it has the effect of improving national health and consumer preference.

1 is a process diagram showing a preferred embodiment of the present invention

If described in detail with reference to the accompanying drawings the present invention.

Hereinafter, FIG. 1 is a process diagram for producing seasoned meat containing an extract of Omija. For the purpose of the present invention, the first step is a step of preparing an extract of Omija and a seasoning sauce, and the second step is mixing and maturing the Omija extract and seasoning sauce. The first aging step, the third step is a mixing treatment step of a mixture of marinated seasoning and seasoned meat, the fourth step is a step of packaging the mixture, and the fifth step is a second aging step of powdering the package contents. Step 6 is a method of manufacturing seasoned meat containing an extract of Omija, including a commercialization step, and is described in detail through its composition and operation.

(1) Ojima extract and seasoning sauce manufacturing step

This step is the preparation of seasoning sauce to be applied to the seasoned meat when preparing the instant seasoned chicken meat, and accordingly the extract manufacturing step of Omija ingredients. Omija used was cultivated in Mungyeong, Gyeongbuk (2017), and other ingredients such as red pepper powder, soy sauce, garlic, ginger, and sugar were purchased and used commercially.

On the other hand, Ojima extract was carried out as follows to prepare.

① Omija extract-Wash 100 g of Omija 3 times in tap water, drain the water for 2 hours in a pot, then immerse in 50 ml Calamansi stock solution and 450 ml hydrogen water mixture for 24 hours (water temperature 25℃), remove the water for 2 hours, then vacuum After grinding for 5 minutes in a blender (Samwon, KF-25, Korea) and immersing it in 50% edible alcohol for 24 hours, all the edible alcohol was blown using a reflux cooling extractor (Hanil, YG-25, Korea), and the contents extracted and distilled were 15. The extract maintained at 7°C for 7 days was used as the final extract of Omija.

② Preparation of seasoning sauce-Mix 40% by weight of red pepper powder, 40% by weight of soy sauce, 5% by weight of soy flour, 5% by weight of garlic, 2.5% by weight of ginger and 7.5% by weight of sugar, then use a vacuum blender (Samwon, KF-25, Korea) Then, the mixture was aged for 10 hours at 4° C. after mixing for 10 minutes, and used as a seasoning sauce.

(2) 1st aging stage

This step is the first aging step in (1) to mix and mature the Omija extract and seasoning sauce. That is, after mixing with 1~3% by weight of Omija extract and 97~99% by weight of seasoning sauce, it was processed for 10 minutes using a vacuum mixer (Samwon, KF-25, Korea) and placed in a traditional pottery and aged at 4℃ for 45 days.

At this time, the window paper used as a traditional pottery cover was sprayed with cypress powder extract 3 times each time for 2 minutes and then dried at 60°C for 3 hours. At this time, the cypress tree (commercially available) powder extract was mixed with 100 g of cypress powder (200 mesh) in 1000 ml of 50% edible alcohol, and then kept immersed at 20°C for 24 hours, followed by reflux cooling extractor (Hanil, YG-25, Korea). The edible alcohol was blown off and the distilled and extracted contents were kept at 10°C for 3 days to use the final extract.

(3) Mixing step of mixture (chicken and aged seasoning)

This step is a step of mixing the marinated seasoning and seasoned meat (chicken) processed in (2). At this time, the mixing ratio of seasoned meat (chicken) and aged seasoning was 80:20 (w/w). The seasoning meat (chicken) was processed as follows.

① Pre-processing of seasoned meat (chicken)-Seasoned meat (chicken) is divided into parts by dividing the separated seasoned meat into 50 ml Calamansi stock solution and 450 ml hydrogen water mixture for 24 hours (water temperature 25℃) and then drained for 2 hours. After spreading the Kalamansi seed powder evenly over the seasoned meat, it was maintained at 60° C. for 24 hours, and then the Kalamansi seed powder was removed and used as the final seasoned meat (chicken). At this time, the Kalamansi seed powder is stirred with a wooden spatula for 100 to 15 g of Kalamansi seed in a frying pan for 10 to 15 minutes at 170 to 180°C, and then with a vacuum mixer (Samwon, KF-25, Korea). After processing for 10 minutes, a final 200 mesh powder was prepared using a sieve.

(4) Step of packing the mixture

In this step, the mixture of seasoning meat (chicken) of (3) and aging seasoning mixed with 80:20 (w/w) was packaged in plastic wrapper in 500 g units.

(5) Second stage of aging of package contents

In this step, the final packaging instant seasoned meat dried in (4) was powdered for 5 minutes using a vacuum mixer (Samwon, KF-25, Korea).

(6) Production stage

This step is to commercialize the product processed in (5).

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.

(1) Example of sensory evaluation of seasoned meat according to the added amount of aged Omija extract The present invention shows the sensory evaluation of seasoned meat according to the added amount of aged Omija extract as shown in Table 1.

① Sensory test

Referring to Table 1, the sensory test was conducted by 10 well-trained panelists, and the color and overall preference were 5 points intensity method (very bad: 1 point, bad: 2 points, normal: 3 points, good: 4 points, Very good: 5 points).

② Results of sensory evaluation of seasoned meat according to the amount of aged Omija extract

Referring to Table 1, the overall preference was the highest in aged Omija extract treatment 3%.

Showed a high value.

(2) Example of sensory evaluation of seasoned meat according to chicken immersion time in calamansi mixture

The present invention is a sensory evaluation of seasoning meat according to the chicken immersion time in the Kalamanshi mixture

Measurements are shown in Table 2.

① Sensory test

Referring to Table 2, the sensory test was conducted by 10 well-trained panelists, and the color and overall preference were 5 points intensity method (very bad: 1 point, bad: 2 points, normal: 3 points, good: 4 points, Very good: 5 points).

② As a result of sensory evaluation of seasoned meat according to the chicken immersion time in the calamansi mixture, referring to Table 2, the highest value of chicken immersion time 3 hours was shown in the comprehensive preference.

(3) Example of sensory evaluation of seasoned meat according to humidification treatment time containing calamansi during chicken aging treatment Sensory evaluation of seasoned meat according to humidification treatment time containing calamansi during chicken aging treatment is shown in Table 3.

① Sensory test

Referring to Table 3, the sensory test was conducted by 10 well-trained panelists, and the color and overall preference were 5 points intensity method (very bad: 1 point, bad: 2 points, normal: 3 points, good: 4 points) , Very good: 5 points).

② Sensory evaluation result of seasoned meat according to humidification processing time with calamansi during chicken aging treatment

Referring to Table 3, the overall preference, taste, and aroma showed the highest values in the humidification treatment time (per hour) 20 minutes.

Claims (5)

The first step is to prepare the extract of Omija and seasoning,
The second step is the first aging step of aging by mixing the Omija extract and seasoning sauce,
The third step is a mixing treatment step of a mixture of marinated seasoning and seasoned meat,
The fourth step is to pack the mixture,
The fifth step is the second aging step to powder the package contents,
The sixth stage includes the commercialization stage,
The Omija extract,
After washing 100 g of Omija 3 times in tap water, drain the water for 2 hours in a pot and after 24 hours in a mixture of 50 ml Calamansi stock solution and 450 ml hydrogen water, water temperature 25° C., immerse for 2 hours after immersion, and then 5 minutes in a vacuum mixer. Grinding and immersing them in 50% edible alcohol for 24 hours, using a reflux cooling extractor to blow all the edible alcohol and distilled and extracted contents to maintain seasoned meat containing Omija extract characterized in that for 7 days at 15°C.
delete According to claim 1,
The seasoning sauce,
After mixing 40% by weight of red pepper powder, 40% by weight of soy sauce, 5% by weight of soy flour, 5% by weight of garlic, 2.5% by weight of ginger, and 7.5% by weight of sugar, mix for 10 minutes using a vacuum mixer, and then mature for 48 hours at 4℃. A method of manufacturing seasoned meat containing the extract of Omija.
According to claim 1,
The first aging step, mixed with 1~3% by weight of Omija extract and 97~99% by weight of seasoning sauce, processed for 10 minutes using a vacuum mixer and placed in traditional pottery for 4 days at 4℃,
The window paper used as a traditional pottery cover was sprayed with cypress powder extract 3 times each time for 2 minutes and then dried at 60℃ for 3 hours.
The cypress powder extract is mixed with 100 g of cypress powder in 1000 ml of 50% edible alcohol, kept immersed at 20° C. for 24 hours, and then blown all edible alcohol using a reflux cooling extractor to maintain the distilled and extracted contents at 10° C. for 3 days. Method for producing seasoned meat containing Omija extract characterized in that.
According to claim 1,
The mixing treatment step of the mixture,
The mixing ratio of seasoned meat and aged seasoning is 80:20 (w/w),
The seasoned meat is divided into parts by dividing the separated seasoned meat into 50 ml Calamansi stock solution and 450 ml hydrogen water mixture for 24 hours, water temperature 25° C., immersed for 2 hours, and then sprayed with the Calabash seed powder evenly over the seasoned meat. After maintaining at 60° C. for 24 hours, remove the Kalamansi seed powder,
The Kalamanshi seed powder is stirred with a wooden spatula for 100 to 15 g of Kalamansi seed in a frying pan for 10-15 minutes at 170-180°C, and then treated with a vacuum blender for 10 minutes to sieve. Method for producing seasoned meat containing Omija extract, characterized in that it is prepared as a 200 mesh powder.

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