KR20040058758A - Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions - Google Patents

Abstract

PURPOSE: A seasoning composition containing apple juice, clear strained rice wine, edible oil, fruit juice, together with conventional seasoning material is provided. It tenderizes meat, removes off-flavor, improves flavor when mixed with freshly slaughtered meat. CONSTITUTION: The seasoning composition comprises 4 to 6L apple juice, 20 to 60mL clear strained rice wine, 10 to 30g edible oil, 5 to 20g fruit juice, based on 6L seasoning liquid. The seasoning liquid is obtained by adding 1.5 to 2.5L soy sauce, 20mL clear stained rice wine and 40 to 80mL water to a mixed solid material, heating for 120min at 90 to 110deg.C and then removing solids. The mixed solid material contains 1 to 10 parts by weight of kelp, 5 to 15 parts by weight of Lentinus edodes, 150 to 250 parts by weight of onions, 30 to 70 parts by weight of carrots, 10 to 50 parts by weight of garlic, 10 to 30 parts by weight of ginger, 15 to 25 parts by weight of black pepper, 30 to 90 parts by weight of apples, 20 to 40 parts by weight of lemons and 500 to 1,500 parts by weight of sugar.

Description

Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions}

The present invention relates to a seasoning composition for pork aging comprising an apple and meat aged with the seasoning composition. More specifically, the present invention is a spice composition for aging meat and the spice composition comprising an apple for ripening red meat such as beef and pork using the aroma of the apple as a fruit and minerals such as calcium, potassium in the apple component, etc. It is about meat ripened by.

Due to dietary changes, the consumption of red meat has recently increased significantly. Red meat is usually divided into beef and pork, and is used as a name distinguished from white meat such as poultry, that is, chicken and duck. In particular, red meat has a great flavor, and is processed in various forms such as roasting, steaming, frying, boiling, and red. In particular, grilling is a popular food cooking method that gives a unique taste to the meat itself as well as the meat when roasted.

On the other hand, red meat has a problem such as obesity when excessive intake due to high fat content, and is causing the hyperlipidemia. In addition, red meat roasting may cause unpleasantness to people around them if the meat smell is soaked in clothes after ingestion.

There are various methods of roasting seasonings, that is, the original red meat without seasoning, or grilling with salt or seasoning, or roasting with seasoning. In particular, the beef and pork ribs portion of the red meat is mainly seasoned and grilled, the method of grilling the sirloin and pork belly, etc. without seasoning is common.

However, roasted red meat, especially after ingestion, has a problem that the smell of meat is soaked in the clothes, causing a lot of unpleasant feelings to the people around, and in general, the red meat does not provide a variety of flavors. have.

Therefore, it is necessary to develop a seasoning composition for aging meat suitable for roasting meat while providing various tastes such as pork belly, etc. in addition to the rib portion of red meat by seasoning composition for seasoning red meat by various conventional commercial methods. It still exists.

Korean Laid-Open Patent Publication No. 2001-19344 discloses a pork rib seasoning solution further comprising a tangerine syrup light chopi concentrate, which removes off-flavor of pork ribs, preserves meat quality and suppresses harmful microorganisms. I am doing it.

In addition, the Republic of Korea Patent Publication No. 10-326734 describes a meat seasoning seasoning so that the seasoning quickly penetrates the meat by adding a carrier and spices of water-soluble mineral ions to the seasoning season containing various seasonings. This is intended to shorten the aging time of spices by allowing the spice and the like to rapidly penetrate into the white meat, especially by the use of water-soluble mineral ions.

On the other hand, in the West where the carnivorous culture is developed, apple pies are widely used as desserts in Europe, and in Europe, it is known that they enjoy meals with fried apples in sausages and pork dishes. It is enough to eat. There is also a saying in the United States that one apple a day does not require a doctor. Apples are rich in vitamins and minerals and are indispensable for maintaining health. Especially, calcium is contained in 110mg, which releases salts in the body and is known to have a beneficial effect due to its rich fiber.

Apples are a tonic food belonging to the Rosaceae family and are rich in organic acids such as citric acid and tartaric acid, and high potassium content is known to play a role in releasing excess meat intake.

However, after eating meat, foods that can be consumed with apples that are good for maintaining the health of the human body have not been developed yet. In particular, there are no examples of applying pork pork, etc. Doing.

It is an object of the present invention to provide a seasoning composition for aging meat and apples and meat aged with the spice composition.

Seasoning composition for ripening meat comprising an apple according to the present invention, in the conventional seasoning for the ripening of red meat containing seasoning soy sauce, based on the 6 liters of the seasoning solution here apple juice 4 to 6 l, sake 20 to 60 ml, cooking oil 10 to 30 g, fruit juice 5 to 20 g and water at a ratio of 3 to 4 liters.

The seasoning seasoning is 1 to 10 parts by weight of kelp, 5 to 15 parts by weight of shiitake mushrooms, 150 to 250 parts by weight of onions, 30 to 70 parts by weight of carrots, 10 to 50 parts by weight of garlic, 10 to 30 parts by weight of ginger, pepper 15 To 25 parts by weight, 30 to 90 parts by weight of apples, 20 to 40 parts by weight of lemon and 500 to 1500 parts by weight of sugar, 1.5 to 2.5 L of soy sauce, 20 ml of sake and 40 to 80 ml of water were added and mixed. After heating in a conventional manner (for 60 to 120 minutes at 90 to 110 ℃), it may be made by removing the remaining solids.

In addition, the meat aged with the meat marinating composition comprising the apple according to the present invention, the meat mass such as red meat soaked soaked in the meat aging seasoning composition containing the apple according to the present invention as described above. It is made by aging for 24 to 56 hours at 0 to 10 ℃ in the state.

Hereinafter, the present invention will be described in detail with reference to specific examples.

Seasoning composition for ripening meat comprising an apple according to the present invention, in the conventional seasoning for the ripening of red meat containing seasoning soy sauce, based on the 6 liters of the seasoning solution here apple juice 4 to 6 l, sake 20 to 60 ml, cooking oil 10 to 30 g, kiwi fruit juice 5 to 20 g and water at a ratio of 3 to 4 liters.

As described above, the seasoning composition according to the present invention is made by mixing apple juice with almost equal amounts in a conventional seasoning solution for meat containing soy sauce, and further comprising sake, cooking oil and water, kiwi juice, etc. This is further included.

The apple juice is an apple pulverized product formed by pulverizing apples, and in addition to the fiber contained in the pulp of apples, it is possible to simultaneously consume abundant minerals such as sugars such as fructose and glucose, organic acids, pectin, and potassium.

In addition, the sake and cooking oil in the above function to soften the meat quality, kiwi juice functions to enhance the taste and aroma.

The seasoning is preferably 1 to 10 parts by weight of kelp, 5 to 15 parts by weight of shiitake mushrooms, 150 to 250 parts by weight of onions, 30 to 70 parts by weight of carrots, 10 to 50 parts by weight of garlic, 10 to 30 parts by weight of ginger 15 to 25 parts by weight of pepper, 30 to 90 parts by weight of apples, 20 to 40 parts by weight of lemon and 500 to 1500 parts by weight of sugar, 1.5 to 2.5 liters of soy sauce, 20 ml of sake and 40 to 80 ml of water. The mixture may be added, mixed, heated in a conventional manner (for 60 to 120 minutes at 90 to 110 ° C), and then the remaining solids may be removed. Such a prescription is mainly used to add flavor, especially with the use of kelp and shiitake mushrooms, all of the ingredients of the above-mentioned prescriptions are basically used in the cooking of food, and in particular, according to the above-mentioned ratio, Functions to further enhance the taste.

In addition, the meat aged with the meat marinating composition comprising the apple according to the present invention, the meat mass such as red meat soaked soaked in the meat aging seasoning composition containing the apple according to the present invention as described above. It is made by aging for 24 to 56 hours at 0 to 10 ℃ in the state.

When the aging temperature is less than 0 ℃, the composition may be changed by the freezing of moisture, etc. may not be uniformly aged, there may also be a problem that takes too much time for aging, if more than 10 ℃ There may be a risk of abnormal growth of bacteria, such as rot. In addition, when the maturation time is less than 24 hours, there is a problem that the aging composition is not sufficiently matured, the seasoning composition is not sufficiently soaked into the meat, the taste is not evenly distributed, on the contrary, if the meat content exceeds 56 hours, the meat quality is too There may be a problem that retracted, long term storage is undesirable in productivity.

In particular, the meat may be meat of the pork belly portion of the pork.

Hereinafter, preferred embodiments and comparative examples of the present invention will be described.

The following examples are intended to illustrate the invention and should not be understood as limiting the scope of the invention.

Example 1

5 g of kelp, 10 g of dried shiitake mushrooms, 200 g of onions, 50 g of carrots, 30 g of garlic, 20 g of ginger, 20 g of whole peppercorns, 20 g of apples, 60 g of lemon, and 1 kg of sugar, 2 liters of soy sauce, 20 ml of sake and 60 ml of water. After adding and mixing, heating in a conventional manner (90 minutes at 100 ° C.), and then, 5 ml of apple juice, 40 ml of sake, 20 g of edible oil, and 10 g of kiwi fruit juice were added to 6 L of the seasoning solution prepared by removing residual solids. It was added to obtain a seasoning seasoning composition for meat comprising the apple according to the invention.

Example 2

2 kg of pork belly mass of pork was completely immersed in the seasoning composition obtained in Example 1 so as to be completely submerged, and aged at low temperature for 48 hours at 0 ° C. to obtain meat matured as a seasoning composition according to the present invention.

Experimental Example

The aged pork belly obtained in Example 2 and the conventional frozen pork belly not aged as a control were baked on a hot plate in the same manner as the conventional pork belly roasted with the same pork belly used in the above Example 2 to 50 adult men and women After tasting, and after tasting, the sensory test was evaluated by the five-point evaluation method (very good, good, normal, bad, very bad) for chewing feeling, aroma and flavor, and the results are shown in Table 1 below.

division Example 2 Control Authorship Very good 22 5 good 14 20 usually 4 22 Bad 0 3 Very bad 0 0 incense Very good 42 6 good 6 10 usually 2 20 Bad 0 10 Very bad 0 4 zest Very good 36 6 good 10 18 usually 4 20 Bad 0 5 Very bad 0 One

In light of the above results, except in the case of hating the taste of the original pork belly, in the light of the usual frozen pork belly, you can feel a tender flesh in the chewing feeling, a significant increase in people who feel much better chewing feeling In terms of incense, it was confirmed that most people said that the smell of roasting was very good because the smell of apple and ribs was used instead of the smell of roasting pork. In addition, the flavor also added to the apple flavor and ribs when the meat is grilled with a soft taste, it was confirmed that the taste is improved by adding the unique flavor of the seasoned meat also in taste.

Therefore, according to the present invention, the meat quality is smoothly improved in the chewing feeling, the odor is eliminated compared to the frozen natural meat which is not matured in the fragrance at the time of roasting, and the flavor is improved by the apple flavor and the rib flavor, and the flavor is greatly improved. In particular, the aging composition and the seasoning composition for meat aging including the apple which can simultaneously ingest the fiber contained in the pulp of the apple, sugars such as fructose, glucose, abundant minerals such as organic acids, pectin, potassium and the like It is effective in providing meat.

Although the present invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such modifications and modifications are within the scope of the appended claims.

Claims (3)

In the seasoning seasoning liquid for aging of red meat containing seasoning soy sauce, Based on the 6 liters of the spice solution, the apple juice comprising 4 to 6 liters, sake 20 to 60 ml, cooking oil 10 to 30 g, fruit juices 5 to 20 g and a mixture of 3 to 4 liters of water. Seasoning composition for aging meat. The method of claim 1, The seasoning seasoning is 1 to 10 parts by weight of kelp, 5 to 15 parts by weight of shiitake mushrooms, 150 to 250 parts by weight of onions, 30 to 70 parts by weight of carrots, 10 to 50 parts by weight of garlic, 10 to 30 parts by weight of ginger, pepper 15 To 25 parts by weight, 30 to 90 parts by weight of apples, 20 to 40 parts by weight of lemon and 500 to 1500 parts by weight of sugar, 1.5 to 2.5 L of soy sauce, 20 ml of sake and 40 to 80 ml of water were added and mixed. , Seasoning composition for aging meat comprising the apple, characterized in that by heating in a conventional method (for 60 to 120 minutes at 90 to 110 ℃), by removing the remaining solids. Meat aging including red apples, characterized in that made by immersing the meat mass, such as red meat completely in the meat marinade composition containing the apple of claim 1 soaked at 0 to 10 ℃ for 24 to 56 hours Meat matured with a dragon spice composition.