KR20140106238A - Manufacturing method for meat tenderizer - Google Patents

Abstract

The present invention relates to a manufacturing method of additives for sauce and smoothing meat, the method comprising the steps of: manufacturing plum fluid; washing kiwifruits, removing the skin thereof and crushing the same; washing grapefruits, removing the skin thereof and crushing the remaining thereof; agitating the mixture of the crushed kiwi fruits and the crushed grapefruits; and aging the mixture.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing an additive for meat /

The present invention relates to a process for preparing additives for meat / sauce, comprising the steps of: Washing the kiwi, removing the peel, and pulverizing the kiwi; Washing the grapes, separating the grapes, and pulverizing the grapes; Stirring the mixture of the mulberry juice, pulverized kiwi and ground grapes; And aging the mixture.

In order to cultivate the conventional tough meat, the meat is softened through a physical method or a chemical additive is added.

However, the work of physically cultivating meat through the physical method causes the worker to work more than necessary, resulting in a safety accident, and the method of adding the chemical additive has a problem that it can be harmful to the human body.

As a prior art for improving this, Patent Registration No. 10-0466003 is a technique for cultivating kiwi and fig as main materials. After the kiwi and fig are formed into a paste form, dextrin or cyclodextrin is added thereto, And Patent No. 10-1147320 discloses a natural frying agent containing pineapple, kiwi, onion, pear, garlic, ginger, and carbonated water, On the other hand, Patent No. 10-1116097 discloses a technique for cultivating pineapple, onion, pineapple, and natural carbonated water as main materials. It is a technique of cultivating pineapple and kiwi ≪ / RTI >

However, it is necessary to develop a technique that has a more effective effect by using more various methods.

In addition to the meat effect, techniques that can be used for meat sources should be developed.

DISCLOSURE Technical Problem The present invention has been conceived to solve the above-mentioned problems, and it is an object of the present invention to provide an additive which can be used for meat cultivation and sauce by using natural materials such as mulberry blue, kiwi and grape.

The present invention relates to a process for preparing additives for meat / sauce, comprising the steps of: Washing the kiwi, removing the peel, and pulverizing the kiwi; Washing the grapes, separating the grapes, and pulverizing the grapes; Stirring the mixture of the mulberry juice, pulverized kiwi and ground grapes; And a step of aging the mixture.

In addition, the step of stirring the mixture is characterized in that 47 to 60 wt% of mulch blue, 20 to 30 wt% of crushed kiwi, and 20 to 30 wt% of crushed grapes are mixed.

Further, after the step of aging the mixture, the filtration step further comprises filtering the precipitate of the aged mixture to separate the filtrate.

In addition, the method may further comprise mixing and stirring the pulverized pear, pineapple, onion, garlic, and ginger by removing the pericarp from the filtrate of the filtration step.

The present invention has the effect of producing additives for meat / sauce by using natural materials such as plum, kiwi and grape.

Fig. 1 is a view showing a process for producing additives for meat / sauce according to the present invention
FIG. 2 is a graph showing changes in pH of additives according to aging time of the additive for meat / sauce according to an embodiment of the present invention
FIG. 3 is a graph showing the results of investigation of the preference of the additive for meat / sauce according to the embodiment of the present invention
FIG. 4 is a graph showing a result of preference of aging temperature for aging additives according to an embodiment of the present invention
FIG. 5 is a graph showing a result of preference according to an aging time of a meat / sauce additive according to an embodiment of the present invention
FIG. 6 is a graph showing the results of preference for the dilution amount of purified water of the additive for meat / sauce according to the embodiment of the present invention
FIG. 7 is a graph showing the results of preference of the addition amount of seasonings of purified water for meat / sauce additive according to an embodiment of the present invention

The present invention relates to a process for preparing additive for meat / sauce.

FIG. 1 is a view illustrating a manufacturing process of an additive for meat / sauce according to the present invention. A mixing and stirring step, and an aging step.

First, the step of producing the plum cake is a step of selecting plum, white sugar, yellow sugar, brown sugar or honey, mixing them at the same ratio, sealing them, and fermenting them for 100 days in a shaded place .

The plum is said to be tasteless and poisonous according to the Dongbu Gonggam, which not only eliminates heartburn, but also relieves the heart, stops thirst and diarrhea, and allows muscles and pulses to find vigor. The plum contains a large amount of minerals, vitamins, organic acids (citric acid, malic acid, succinic acid, tartaric acid), etc. Citric acid accelerates the metabolism of saccharides and relieves fatigue. Organic acid activates the action of gastric acid, . It is a typical alkaline food, it is effective in improvement of the constitution, sterilization, antibacterial action and thirst. It is known that picric acid, which is contained in a small amount in the plum, is effective in removing toxic substances in the body and is also effective for food poisoning and batting.

When using commercially available plums, the step of making the plums may be omitted.

In the kiwi grinding step, it is preferable that the peeled kiwi is crushed in a mixer, and it is preferable to remove the peel after being washed so as not to contain hairs of kiwi rind, and then crushed.

Since the hair attached to the kiwi skin is very small in size, when it is crushed without removing the skin, the skin and the surface of the meat are badly hygienic due to the kiwifruit, so the skin must be removed.

Kiwi is the most nutrient dense fruit and contains a large amount of vitamin C, vitamin E, folic acid, magnesium, potassium, etc., while the content of fat and sodium is low. Vitamin C, antioxidant Quercetin and vitamin E are contained in a large amount to increase immunity to prevent diseases, anti-cancer effect, and contains a large amount of fiber to relieve constipation, and absorption of cholesterol It is known to work. It is also known to be beneficial to pregnant women and has a beneficial effect on cardiovascular disease. Potassium helps to release sodium in the body and is effective in preventing hypertension.

Grape crushing stage, the grapes are washed, grape clusters are separated from grape clusters, and grains containing seeds and shells are crushed into a mixer.

Grape is a diuretic action to facilitate hunger, hunger, cold, and urine drainage smooth, strengthening the blood and gyeongbyeol, to protect the pussy and the gods, to strengthen the body

Grape contains a large amount of nutrients such as vitamins A, B, C, D, B2, organic acids and citric acid. Grapes are known to have anti-cavitation and anticancer effects, to release waste products in the body, to improve the constitution and to detoxify and to release toxins in the body, thereby helping regeneration of hepatocytes and preventing and treating liver diseases . Also, it is rich in anthocyanin, a pigment component of grape skin. It is effective for restoring visual acuity, inhibiting active oxygen in the body, preventing cell senescence, and is known to be effective for skin care.

The plum fruit, kiwi, and grapes act as a meat-processing agent, remove the smell of meat, and act as sweetness of marinated meat.

The mixing and stirring step is a step of stirring a mixture of mulberry fruit, crushed kiwi and crushed grapes, preferably 47 to 60% by weight of mulch blue, 20 to 30% by weight of crushed kiwi, 20 to 30 By weight.

The above-mentioned plum fruit, kiwi and grapes are sweet foods. When added above the added amount, the meat is excessively retreated and the sweetness of the meat becomes strong. When the added amount is less than the added amount, the meat-making effect of the meat is deteriorated.

The aging step is a step of aging the mixture and aging at 0 to 10 DEG C for 5 to 8 days.

Through the aging step, the mixture can be aged to improve the meat softening effect.

The aged mixture includes a flesh of kiwifruit, a grapefruit, a grape seed, and a precipitate composed of grape skin, which includes a filtration step of filtering the precipitate contained in the mixture after the aging step.

The foreign matter caused by the precipitate can be removed by filtering out the precipitate composed of the fruit pulp, grape pulp, seeds and shell of the kiwi.

The precipitate may further include a step of mixing and stirring the crushed pear, pineapple, onion, garlic, ginger, and purified water by removing the pericarp from the filtered solution.

The above filtrate thus obtained is further added with pears, pineapples, onions, garlic, and ginger, which are effective for the meat processing and deodorization of meat, thereby enhancing the meat softening effect and removing the peculiar smell and taste The flavor of the meat can be improved.

7 to 9 parts by weight of pear, 2 to 3 parts by weight of onion, 1 to 2 parts by weight of pineapple, 1 to 2 parts by weight of garlic, 1 to 2 parts by weight of garlic, 1 to 2 parts by weight of ginger, It is preferable to mix 28 to 86 parts by weight of purified water.

The prepared preparation for meat / sauce according to the present invention can be used as it is, but it can be diluted with purified water or prepared for the volume of other materials since the sweetness is too strong and the effect of meat is large.

Preferably, 90% by weight of purified water and 10% by weight of additives are mixed and used when used for cultivation, and 5 to 10 parts by weight of additives are added to 100 parts by weight of the whole material used for a source when used for a source .

Example

The mixture of plum and yellow sugar is mixed at a ratio of 1: 1, sealed, and fermented for 100 days in a shady place to produce mulberry blue.

The kiwi is crushed in a mixer after removing the peel, the grapes are cleaned, and the grapes are separated from the grape clusters and then crushed into a mixer.

3.5 kg of the above-mentioned plum, 1.5 kg of crushed kiwi, and 1.5 kg of crushed grapes are aged at 5 캜 for 7 days.

The precipitate contained in the aged mixture is filtered to prepare an additive for meat / sauce.

Experimental Example

1. Changes in pH of Additives with Aging Time

For the experiment to measure the pH change of the meat / sauce additive according to the present invention according to the aging time, the crushed grapes, crushed kiwi, plum wine, and the meat / sauce additives according to the present invention as a control were placed in a refrigerator . The results are shown in Table 1 and FIG. 2.

Aging time Example grape Kiwi Plum blue 0 hours 3.78 4.3 3.4 3.4 12 hours 3.77 4.3 3.4 3.4 24 hours 3.5 4.3 3.4 3.4 48 hours 3.47 4.3 3.4 3.4 3 days 3.4 4.2 3.4 3.4 5 days 3.1 4.2 3.4 3.3 7 days 3 4.2 3.4 3.2 8 days 3 4.3 3.5 3.3 9th 3.2 4.3 3.4 3.2 10 days 3.2 4.4 3.5 3.2

As shown in Table 1 and FIG. 2, there was no change in pH of grapes, kiwi and plum celery. However, the additions of the meat / sauce according to the present invention underwent aging and pH changes.

In addition, it was found that the pH was changed at the peak of aging time of 7 to 8 days, and the most preferred aging time was 7 to 8 days of aging.

Experimental Example 2 Sensory Test

Twenty-five panels were selected for each of the 20 to 50 residents, and blind tests were conducted to eliminate prejudice against the test products.

In order to eliminate the deviation of the test product, experimental groups such as the additives according to the present invention were prepared in the same conditions as the meat, and the mixture was heated and cooked after aging. The average score was calculated from the maximum score of 10 points to the lowest point of sensory evaluation.

2-1. Preference research

In Table 2 and FIG. 3, the preferences of kiwi, pears, figs and crunchy / sauce additives according to the examples of the present invention, which are generally known to have a crushing effect, were investigated.

100 parts by weight of ordinary bulgogi sauce was added with crushed kiwi, pear, fig, and 10 parts by weight of the meat / sauce additive according to the example of the present invention, and 200 g of meat was added to the seasoned meat for 12 hours After aging for 2 hours and heating, the test was conducted. The results are shown in Table 2.

Item Softness preference Kiwi 4.7 6.5 ship 4.5 5.3 FIG 4 4.8 Example 7.5 7.9

As shown in Table 2 and FIG. 3, the effect of meat softening / preference of the additive for meat / sauce according to the embodiment is higher.

2-2. Preference for aging temperature

Preferences according to the aging temperature of the additives for meat / sauces according to the examples of the present invention and the control group A (kiwi from which the peel was removed) and the control group B (synthetic agent using synthetic additives) were examined.

(100 parts by weight of ordinary roast meat sauce) were added to the meat / sauce additive according to the example of the present invention, a control group A (kiwi ground by removing the peel) and a control group B (a frying agent using a synthetic additive, , And 200 g of meat was added to the seasoned sauce for 12 hours. The meat was aged at 0 to 50 캜 for 2 hours and then heated. The results were shown in Table 3 and FIG. 4.

Item
Example Control A Control group B Softness preference Softness preference Softness preference 0 ℃ 7.5 8.3 3.2 3.8 2.8 1.8 10 ℃ 7.4 8.1 4.1 4.8 3.5 2.9 30 ℃ 6.3 6.5 5.3 5.6 4.8 3.9 50 ℃ 5.5 6.4 4.8 3.2 2.4 2.7

As shown in Table 3 and FIG. 4, the results according to the aging temperature showed higher results for the meat / sauce additive according to the examples of the present invention and the higher the aging temperature, the higher the results , Which indicates that the aging effect of the meat is high by aging the additives at a low temperature at 0 to 10 ° C for aging the meat / sauce additive according to the embodiment of the present invention.

2-3. Preference according to aging time

Preferences according to the aging time of the additives according to the examples of the present invention and the control group A (kiwi with no peel removed) and the control group B (synthetic agent using the synthetic additive) were examined.

(100 parts by weight of ordinary roast meat sauce) were added to the meat / sauce additive according to the example of the present invention, a control group A (kiwi ground by removing the peel) and a control group B (a frying agent using a synthetic additive, And 200 g of meat were added to the seasoned mash for 12 hours, and the mixture was aged for 0 hours to 10 days and heated. The results are shown in Table 4 and FIG. 5.

The ripening temperature was aged at 5 캜.

Aging time
Example Control A Control group B Softness preference Softness preference Softness preference 0 hours 2.8 One 3.1 One 3.2 One 12 hours 4.9 3 4.5 5.2 4.8 5.3 24 hours 5.2 3.6 4.5 5.5 4.3 5.1 48 hours 5.6 4.2 4.2 4.2 4.1 4.7 3 days 5.8 5.2 4.3 3.5 3.5 4.1 5 days 7.2 7 4.1 3.3 3.1 3.8 7 days 7.5 7.6 3 3 2.7 3.7 8 days 7.8 7.3 2.8 2.8 2.7 3.6 9th 6.1 6.4 2 2.4 2.5 3.1 10 days 5.3 5.1 2 2.1 2 2.8

As shown in Table 4 and FIG. 5, the results of the additives for meat / sauces according to the examples of the present invention were higher, and the results were particularly high at the aging time of 5 to 8 days. It can be seen that it is slowly aged due to low temperature aging characteristics.

2-4. Preference for Dilution of Purified Water

The preference for the diluted amount of purified water in the meat / sauce additive and control group A (peeled kiwi) and control group B (synthetic food additive) was investigated according to the examples of the present invention.

(100 parts by weight of ordinary roast meat sauce) were added to the meat / sauce additive according to the example of the present invention, a control group A (kiwi ground by removing the peel) and a control group B (a frying agent using a synthetic additive, And 5 to 100% of purified water were diluted with respect to the addition amount of the meat / sauce additive, control group A and control group B according to the above-described examples of the present invention, and then 500 g of meat was poured into purified water The resulting mixture was aged for 12 hours and then cooked by heating.

Dilution amount Example Control A Control group B Softness preference Softness preference Softness preference 5% 4.5 5.2 3 3.5 3.5 3.7 The undiluted solution 10% 7.5 7.6 4.2 3.8 3.8 4.3 The undiluted solution 20% 7.6 6.8 4.5 4.8 4.1 4.8 The undiluted solution 30% 7.5 6.8 5 4.2 5.3 4.1 50% 7.3 7 4.8 4.5 5.5 3.9 100% 7 6.3 2 3 3 2

As shown in Table 5 and FIG. 6, the result of the additive for meat / sauce according to the example of the present invention according to the embodiment of the present invention is higher.

2-5. Preference due to influence of seasoning

 Preferences for the addition amount of the seasoning to the additives according to the examples of the present invention and the control group A (kiwi with no peel removed) and the control group B (synthetic agent with synthetic additive) were examined.

(100 parts by weight of ordinary roast meat sauce) were added to the meat / sauce additive according to the example of the present invention, a control group A (kiwi ground by removing the peel) and a control group B (a frying agent using a synthetic additive, And the mixture was aged for 2 hours and then heated. The results are shown in Table 6 and FIG. 7. The results are shown in Table 6 and FIG. 7, respectively.

8.3 parts by weight per 100 parts by weight of the additives according to the examples of the present invention, the control group A and the control group B, respectively, were prepared by mixing crushed pear, onion, pineapple, garlic, ginger and purified water, 3.3 parts by weight of onion, 1.6 parts by weight of pineapple, 1.6 parts by weight of garlic, 1.6 parts by weight of ginger and 35 parts by weight of purified water.

Dilution amount Example Control A Control group B Softness preference Softness preference Softness preference adding 7.4 8.3 5.7 6.2 5.3 5.8 Not added 6.8 5.8 4.1 2.8 4.3 3

As shown in the above Table 6 and FIG. 7, the results of the addition of seasonings showed a high overall result, and the results of the additives of meat / sauce according to the examples of the present invention were higher.

The present invention can be used as a meat and meat sauce additive for meat such as beef, chicken, and pork by preparing the additive for meat / sauce according to the present invention through the above Examples and Experimental Examples.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (4)

A step of producing a plum gum;
A kiwi grinding step in which the kiwi is washed, crushed and pulverized;
A grape crushing step of washing the grapes, separating the grapes and crushing them;
A stirring step of stirring the mixture of the mulberry fruit, pulverized kiwi and ground grapes;
An aging step of aging the mixture;
Wherein the method comprises the steps of:
The method of claim 1, wherein stirring the mixture comprises mixing 47 to 60% by weight of mulberry blue, 20 to 30% by weight of crushed kiwi, and 20 to 30% by weight of crushed grapes. ≪ / RTI >
The method according to claim 1, further comprising, after the aging of the mixture, filtering the precipitate of the aged mixture to separate the filtrate. [Claim 5] The method according to claim 3, further comprising mixing and stirring pear, pineapple, onion, garlic, and ginger in the filtrate of the filtration step.

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