KR20010017475A - Sauce for meat containing leaf extract of leguminous plant - Google Patents

Abstract

PURPOSE: A meat sauce containing an extract of leaves of leguminous plant is provided. The extract has an effect on deodorizing and dispersing fat, to improve the flavor of the meat with low cost. CONSTITUTION: The extract is made by washing collected leaves from leguminous plant such as Quercus acutissima, Quercus mougolica, Quercus crispula, Quercus dentata, Quercus varabilis, Quercus aliena, Quercus glauca, Quercus glancclulifera bluma, Quercus glauda, or Quercus myrisnaefolia, leaving the leaves with water of 400% based on the weight of the leaves, in a container at 20-30deg.C for 12hr, and filtrating the resulting solution to get an extract of leaves of the leguminous plant. The leaf extract of 5-10% based on the weight of the meat, can be added to a prepared meat sauce.

Description

Meat cooking sauce containing extracts of legumes

The present invention as a meat cooking source, to improve the flavor of meat dishes and processed meat products.

In order to enhance the quality of food processing, the quality of cooking such as chewing, taste, aroma, color, and shape is sensually analyzed and various treatments and manipulations are performed.In general, the main ingredients of food are good in terms of its own taste and ingredients. Because it is difficult to get the texture, various seasonings and spices are used, and research on seasoning technology yields palatable food.

In addition to salt, sugar, and vinegar, which adjust the basic taste, many seasoning ingredients, such as fermented soy sauce and miso, seasonings, extractable seasonings extracted from seaweed vegetables, or nucleic acid-based seasonings, are appropriately mixed. Consisting of a combination of seasoning ingredients suitable for a particular food, the result of seasoning is largely dominated by sense and sensitivity, scientific knowledge and experience is the basis of seasoning technology.

In addition, the taste of the food is a complex combination of flavors to achieve the taste.

Therefore, even with the same materials and tools, the results can vary greatly depending on the skill of the seasoning person.

For this reason, the development of an effective cooking sauce that anyone can easily cook good quality is a common requirement of housewives as well as food processing professionals.

The characteristics and importance of each preferred meat dish to be achieved in the present invention are summarized as follows.

1. Chewing feeling-Must have a chewing taste with coexisting softening effect and elasticity.

2. Taste-The taste of main ingredients and seasoning ingredients should be harmonized.

3. Fragrance-The odor of meat should be completely removed and the flavor of added flavor should be felt.

4. Color-Dark pale yellow and light brown color should stimulate the texture.

The present invention is a method of producing a sauce that can achieve the above object by simply cooking with meat and heating.

The inventors of the present invention, while trying to achieve a flavor improvement of meat dishes, found that the extracts of the conifer plant had a fresh fragrance effect and a deodorizing effect of meat fat, while also harmonizing well with other seasoning ingredients, especially onions. Hanging out with the juice increases the sweetness of the dishes and found that the texture is improved.

By combining a proper amount of such a botanical extract in a meat cooking sauce, the smaller fat bulbs delicately stimulate taste buds, greatly increasing the soft and savory taste, and the powerful deodorizing effect completely eliminates the discomfort of meat and evenly distributes the fat. As the elasticity of the meat is increased and the chewing feeling is improved, it is confirmed that the flavor of the meat dish is greatly improved, thereby leading to the present invention.

Since ancient times, the fruit of the two plants (coriander, acorn) has a long history of separating and extracting starch and making it as a traditional food jelly.The leaves of the two plants wrap rice cakes and steam the steamed rice cake (Korea) and Park Ra-Byeong (China). It has been using unique incense such as thorns and mochi (Japan). Also, it is possible to store whiskey in oak barrels for a long time to elute proteins, tannins, lignin, lactones, ingredients, etc. Has been used in many ways as a drinking plant, as it is used as an important ingredient in smoked meat products.

In addition, the leaves of legumes have been used as a deodorant for refrigerators because their aroma components neutralize and deodorize the odors in the refrigerator. Especially, livestock farmers are actively using them as feed for deer, cattle, rabbits and sheep.

The present invention is to improve the quality of the meat cooking by blending the extract of the legumes plants having various effects effective in the meat flavor among the ingredients of the legumes that have a good effect on the food flavor in a meat cooking sauce. If described in detail by process as follows.

The present invention is roughly divided into a pre-treatment step of obtaining the extract of the plant leaves of the legume and a post-treatment step of mixing the appropriate amount in the meat cooking sauce and sterilizing.

1st process

After taking 3Kg of leaves of leaves and washing them with clear water, filling them in a container for ingredient extraction, and adding 11ℓ of purified water, immersing at 20 ℃ ~ 35 ℃ for 10 hours to 20 hours, and filtering and extracting 10 liter of active ingredient. Get

The solvent of this process can be replaced by 5% to 20% aqueous alcohol solution, in which case the component dissolution is promoted due to the alcohol component to adjust the immersion time to 5 to 15 hours.

2nd process

Manufacturing Process of Meat Cooking Sauce

In general, the process of preparing meat cooking sauce is made from 23% to 29% minced garlic 4 $ -7%, onion juice 23% to 29%, starch syrup 17% to 15%, sugar 11% to 15%, ginger juice 6 Add% to 10%, 2% to 2.5% of seasonings, 2% to 2.5% of pepper, heat it for 30 minutes to 1 hour, evaporate the water for about 15 minutes, and then filter to form a liquid source with less suspended matter.

3rd process

Soybean plant extract formulation and sterilization process

Fill the retort pouch made of PP / EVOH / PP or PET / CPP with 180 ml of seasoning sauce in two steps, add 70 ml of the extract of the legumes obtained in step 1, heat seal it, seal it in the retort chamber, and place it in a cold spot temperature of 100. 10 ~ 15 minutes heating at 1 ~ 2Kg / cm2 under pressure of ℃ ~ 140 ℃, killing microorganisms and enzymes, especially spore-forming bacteria such as Glostridivm and Bacillus, and storing them at room temperature Obtain a meat cooking sauce containing the extract. The proper blending ratio of the extract of the two leaves of the plant in step 1 is 5% to 10% of the meat weight.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Leaves of the legumes applied to the present invention refers to the following tree leaves.

1.Quercus Acutissima

2. Quercus Mougolica

3. Cuercus Crispula

4. Oak Tree (Quercus Dentata)

5. Quercus Varabilis

6. Quercus Aliena

7. Quercus Glauca

8. Purge oak (Quercus Glancclulifera Blume)

9. Quercus Glauda

10.Quercus Myrsinaefolia

11. Leaves of trees belonging to other legumes

Example 1

Take 10Kg of leaves of the conifer and wash it with clear water, and then densely fill the 50L stainless steel container, add 42L of purified water to immerse the leaves of the conifer and keep it at 25 ℃ for 12 hours, and then elute the clear pale yellow solution. The filtrate was filtered through a 350 mesh stainless steel net to obtain 40 L of legume leaf extract.

Example 2

6 liters of soy sauce, 1.5 liters of minced garlic, 6 liters of onion juice, 3 liters of starch syrup, 3 liters of sugar, 2 liters of ginger juice, 0.5 liters of pepper seasoning, 0.5 liters of chemical seasoning, and 7 liters of extract of the leaves of the plant obtained in step 1 were added and stirred. Make a meat cooking sauce containing 25 liters of legume leaf extract, and quantitatively fill 250 ml of sauce in a retort pouch laminated with PP / EVOH / PP, heat seal it, place it in a retort chamber, and cold spot temperature 125 ℃. Heated at 2Kg / ㎠ for 10 minutes to kill the apoptosis was obtained 100 bags of meat cooking sauce (meat 1Kg, processed) having a shelf life at room temperature.

Example 3

Soy sauce 3 L, chopped green onion 5 L, minced garlic 1 L, sesame salt 1 L, sesame oil 0.3 L, black pepper 0.3 L, legume leaf extract 6 L The reason was carried out in the same manner as in Example 2.

Example 4

Starch 270g Spice 120g Polyphosphate 30g, MSG 40g, IG (IMP + GMP) 5 HAP 20g, preservative 10g, pigment 5g, was carried out in the same manner as in Example 2 except that the leaves of legumes 7L.

Example 5

It was carried out in the same manner as in Example 2 except that the onion 80g, starch 200g, salt 250g, pepper 50g, water 450cc, legume leaf extract 750cc.

Example 6

Refined Salt 70g, HAP 215g, MSG 35g, IG (IMP + GMP) 5g, Pepper 10g, Nutmeg 5g, Ginger 7g, Ginger 5g, Gelatin 500g, Milk Casein 538g, Water 650cc Confectionery Leaf Extract 750cc Aside from that, the same procedure as in Example 2 was carried out.

Sensory evaluation

Example 2, 3, 4, 5, 6 is a test zone containing a legume leaf extract, 2a, 3a, 4a, 5a, 6a is added to the plant extract with the same composition as the examples of the same number As a general meat cooking sauce that is not, it is a comparison sphere for comparison with the embodiment, 2a is pork ribs, 3a is steamed beef ribs, 4a is pressed ham, 5a is sausage, 6a is a combination example of a cooking sauce of hamburger.

The sensory test was performed on 15 housewives by five-point scale. The results are shown in Table 1.

As a result of the sensory test results, the regular increase of all items that determine the flavor of meat dishes by adding a certain amount of extract of the plant leaves to the general meat cooking source is the fat dispersion effect and the deodorizing effect of the plant extract. This is a result of the direct action on the meat, and on the other hand, it is particularly well blended with spices such as onions, which greatly enhances the taste.

In addition, the source of legumes is the product of the most widely distributed legumes in nature, so it can be utilized at a very low cost, so the economic effect is high.

Claims (2)

Legumes as a way to improve the flavor of meat dishes 1.Quercus Acutissima 2.Quercus Mougolica 3 Cuercus Crispula 4 Oak Tree (Quercus Dentata) 5.Quercus Varabilis 6.Quercus Aliena 7.Quercus Glauca 8 sol oak (Quercus Glancclulifera Blume) 9.Quercus Glauda 10.Quercus Myrsinaefolia 11. After taking the leaves of the tree belonging to other poultry, wash them with clean water, fill them in a container and add purified water equivalent to 400% of the leaf weight and filter them after 12 hours while maintaining the temperature of 20 ℃ ~ 30 ℃. A method for producing a meat cooking sauce, comprising adding 5% to 10% of the weight of meat to the meat cooking sauce. A method for producing a meat cooking sauce, comprising adding 5% to 10% of the weight of meat to a cooking sauce at the time of processing ground meat (sausage, ham, hamburger).