KR20150089323A - Method for processing meat using Pellinus Mushroom - Google Patents

Abstract

Disclosed is a method for processing meat with improved a taste and texture, which prevents gravy from solidifying by processing meat using a beta-glucan extract of Phellinus linteus. According to one aspect of the present invention, a method for processing meat using a Phellinus linteus extract comprises: a Phellinus linteus extract preparation step for preparing a Phellinus linteus extract by putting and boiling Phellinus linteus in water; a raw meat processing step for cutting raw meat with a constant size; a first mixing step for aging liquid sauce comprising the Phellinus linteus extract and mixing the aged liquid sauce with the processed raw meat; an aging step for aging the mixed raw meat in a refrigerated state; and a second mixing step for selectively mixing the aged raw meat with a flavoring agent.

Description

TECHNICAL FIELD The present invention relates to a method for processing meat using Phellinus mushroom extract,

The present invention relates to a method of processing meat using a mushroom extract, and more particularly, to a method of processing meat using a beta-glucan extract of Mushroom mushroom to prevent the oil of meat from solidifying, And to a method of processing the same.

There are many indications that 'cancer of the West' is seriously threatening the health of the Korean people who are in 'the age of 100' among the cancer. Western-style cancer is a cancer that occurs most often in advanced nations and Westerners eating high-fat, high-calorie meals. With the development of the economy, the western type of cancer is rapidly increasing as the Western diet takes over our table. A typical disease is colorectal cancer, thyroid cancer, prostate cancer, breast cancer.

The number of colon cancer patients jumped from 4th place among all cancer patients in 2001 to 3rd place in 2011. Colon cancer patients were concentrated in western-style meals such as meat, fast food, and instant food rather than vegetable-based meals.

Since 2001, it has been ranked first in female cancer. Breast cancer, which ranked second after thyroid cancer for a few years ago, is also concentrated in large cities such as Seoul, Incheon and Busan. Breast cancer is more frequently exposed to female hormones (estrogen), but the main source of female hormones in the Western diet is many.

The daily intake of Korean women increased from 2500 초 in the early 1980s to 3000 최근 recently. Prostate cancer, which has a 20-fold increase in patients over the past 20 years, is also a result of increased intake of oily and instant foods, but less fiber and other fiber intake. There are statistics that the frequency of prostate cancer in the Japanese 2-year-old Japanese living in Hawaii is nine times higher than that of Japanese men living on the mainland where the genes are similar.

In the reality that meat intake is high as described above, measures should be taken to reduce adverse effects of animal oil (saturated fatty acid), which is a typical factor causing adult diseases, on the human body. For this purpose, methods of processing meat using mushrooms have been studied in various fields. As a prior art of meat processing method using mushroom, Korean Patent Registration No. 10-1323381 discloses a method of processing meat using mushroom, molokia, and rice straw mixed powder obtained by low-temperature extraction of natural fermentation due to self heat generation .

In order to solve the above problems, the present invention provides a meat processing method using a mushroom extract, which prevents the oil of meat from solidifying and improves the texture of the meat by processing the meat using the beta-glucan extract of the mushroom .

The objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

According to one aspect of the present invention, there is provided a method of processing meat using a mushroom extract, comprising: preparing a mushroom extract to prepare a mushroom extract by boiling the mushroom in water; A raw meat processing stage in which raw meat is cut to a certain size; A first blending step of aging a liquid source containing the mushroom extract and blending the aged liquid source into the processed raw meat; An aging step of aging the mixed raw meat in a refrigerated state; And a second blending step of blending the aged raw meat selectively with a flavoring agent.

In a preferred embodiment, the step of preparing the mushroom extract comprises grinding the mushroom to a predetermined size and preparing it; A first extraction step of extracting 2500 cc of a mushroom extract after boiling a mixture of 50 g of ground mushroom in 4000 cc of water; A second extraction step of adding 2000 cc of water to the mixture remaining after the first extraction step and boiling and then extracting 1500 cc of mushroom extract; A third extraction step of adding 2000 cc of water to the mixture remaining after the second extraction step and boiling and then extracting 1000 cc of mushroom extract; A fourth extraction step of adding 2000 cc of water to the mixture remaining after the third extraction step and boiling and extracting 1000 cc of mushroom extract; And a fifth extraction step of adding 2000 cc of water to the mixture remaining after the fourth extraction step and boiling the mixture, and then extracting 1500 cc of mushroom extract.

In a preferred embodiment, the step of preparing the mushroom extract further comprises accumulating the mushroom extract extracted in the first to fifth extraction steps and storing the mushroom extract in a glass or ceramic container in a refrigerator.

In a preferred embodiment, the first mixing step comprises adding 50 grams of the mushroom extract to 7 grams of garlic, 15 grams of onion, and 3.5 grams of ginger powder and adding the liquid source to the mixture for 2 hours to 4 hours RTI ID = 0.0 > 2 C < / RTI >

In a preferred embodiment, the first mixing step comprises adding to the 50 g of the mushroom extract an additive of 7 g garlic, 15 g onion, and 3.5 g ginger powder and heating the mixture for 2 hours to 4 hours at a temperature of -2 ° C to 2 ° C The source of the above-mentioned liquid phase which has been aged in a refrigerator in an environment is applied to 1000 g of processed raw meat and then stirred at 30 rpm for 10 minutes using a tumbler.

In a preferred embodiment, the second mixing step comprises mixing 100 g of the mushroom extract and 35 g of flavor material in 300 g of water to prepare a salt solution; And immersing 1000 g of the aged raw meat into the saline solution.

In a preferred embodiment, the step of preparing the mushroom extract comprises repeating the process of extracting the mushroom extract by boiling the mushroom in water, and discharging the extracted mushroom extract repeatedly. And the amount of the mushroom extract is different.

According to the present invention, there is an advantage that compression efficiency and performance are improved by separating the dielectric data into a plurality of binary images and compressing the separated binary image files through parallel processing. In particular, Run Length Coding is adaptively performed in accordance with the characteristics of the separated binary image file, and then the compressed Huffman codebook is generated by using the result of the Run Length Coding. In addition, a high compression rate can be expected by parallel processing the separated binary image files using multicore.

1 is a flow chart of a meat processing method using a mushroom extract according to an embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. And is provided to fully convey the scope of the invention to those skilled in the art, and the present invention is defined by the claims. It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In the present specification, the singular form includes plural forms unless otherwise specified in the specification. It is noted that " comprises, " or "comprising," as used herein, means the presence or absence of one or more other components, steps, operations, and / Do not exclude the addition.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, like reference numerals refer to like elements throughout. In the drawings, like reference numerals are used to denote like elements, and in the description of the present invention, In the following description, a detailed description of the present invention will be omitted.

FIG. 1 is a flowchart of a meat processing method using a mushroom extract according to an embodiment of the present invention.

The method of processing meat using the mushroom extract according to the present invention comprises preparing a mushroom extract (S10), a raw meat processing step (S20), a first mixing step (S30), a ripening step (S40), a second mixing step (S50 ).

First, in preparation of the mushroom extract (S10), the mushroom is crushed to a certain size and is boiled in water. Since the polysaccharide beta-glucan component of the mushroom has a molecular structure, the component can be extracted only by heating at a temperature of 100 ° C or more. In addition, since the polysaccharide beta-glucan component has a molecular structure, it is not absorbed by the body when it is consumed with powder, because it gives burden to the stomach and the liver. Therefore, the polysaccharide beta-glucan component is extracted by boiling the mushroom in water.

Specifically, the preparation step (S10) of shiitake mushroom extract is carried out by repeating the process of shredding the shiitake mushroom in a predetermined size, boiling it in water, and filtering and discharging the shiitake mushroom extract. In this case, the amount of water injected and the amount of the mushroom extract are different in each rejuvenation process.

For example, the mushroom extract preparation step (S10) may be performed by a plurality of rejuvenation processes as shown in Table 1 below.

The first month The second rejoicing The third rehearsal 4th rehearsal 5th rehearsal Water input 4,000cc 2,000cc 2,000cc 2,000cc 2,000cc Emissions 2,500cc 1,500cc 1,000cc 1,000cc 1,500cc

Referring to Table 1, 50 g of ground mushroom ground to a predetermined size is placed in a container having 4000 cc of water and drained until it reaches 2500 cc (first lime). 2,500 cc of mushroom extract is filtered and discharged into a separate container.

Then, 2,000 cc of water is put into the original container where the mushroom is left, and it reaches 1,500 cc again (second re-circulation). The mushroom extract of 1,500 cc of the moon is filtered and discharged into a container in which 2,500 cc of mushroom extract has been discharged.

After that, 2,000 cc of water is put into the original container where the mushroom is left, and it reaches to 1,000 cc again (third re-flow). 1,000 cc of mushroom extract is filtered out and discharged to a container in which the mushroom extract has been previously discharged.

Then, 2,000 cc of water is put into the original container in which the mushroom is left, and it reaches to 1,000cc again (4th reuse). 1,000 cc of mushroom extract is filtered out and discharged to a container in which the mushroom extract has been previously discharged.

Afterwards, 2,000 cc of water is put into the original container where the mushroom is left, and it reaches 1,500 cc again (5 times re-flow). The mushroom extract of 1,500 cc of the moon is filtered and discharged into a container in which the mushroom extract has been previously discharged.

Thus, it is characterized in that the amount of water to be injected and the amount of water to be extracted are different from each other during the course of rejuvenating the mushroom. This is because when the processed mushroom is cooked and consumed, , Bake, or fry), it is intended to suppress the carbonization phenomenon caused by the extract of mushroom. On the other hand, when a metal container is used in the heat treatment process in which the mushroom is placed in water, it is preferable to use a glass container or a chemical tank because it may cause a chemical reaction and inhibit the pharmacological action of the mushroom ingredient. The mushroom extract is refrigerated in a separate container such as glass or ceramics.

Next, in the raw meat processing step (S20), the raw meat is cut in a form in which the fat layer and the mushroom extract of the raw meat to be processed are easily adhered and adsorbed. Here, the raw meat to be processed is not limited to beef, pork, chicken meat, and the cutting or cutting method is different for each raw meat or each raw meat.

For example, the three-ply region of the pork is sliced within 5 mm, the ribs are cut off, and the cells and fuji are sliced and fused along the fascia, To cut like a branch, and the relief and the torso are cut into a shape of 30 mm thick.

In addition, the leg portion of the chicken meat was cut at the left and right 2.5 cm from the joint, the crotch was divided into two pieces, and the breasts were cut into three pieces. The wing portion was cut at the center portion of the joint, And the skin is pierced by using.

Next, in a first blending step (S30), a liquid source containing the mushroom extract is aged, and the aged liquid source is added to the processed raw meat and aged in a refrigerated state (S40).

In the first mixing step (S30), the source of the liquid phase is a mixture of 7 g of garlic, 15 g of onion, and 3.5 g of ginger powder in 50 g of the mushroom extract, and the mixture is heated for 2 to 4 hours at -2 to 2 DEG C In the environment of refrigeration and aging process is made. By combining the mushroom extract in the raw meat, it is possible to obtain effects such as "softness of meat", "richness of juice", "richness of flavor", "suppression of coloring after cooking", and " This effect can be seen by repeated experiments that increase the use of garlic, onion, ginger, and other ingredients in the mushroom extract. In particular, the use of raw garlic and raw onion plays a major role in enhancing the pharmacological action and aging effect of the mushroom extract. When used as raw materials, the ginger causes carbonization due to the particle characteristics. Therefore, Is preferably used.

Thereafter, the liquid source was applied to 1000 g of processed raw meat, and the mixture was stirred at 30 rpm for 10 minutes using a tumbler to complete the mixing. The finished product was discharged from the tumbler at a rate of 10 kg And stored at a temperature of 2 DEG C for about 4 hours in a refrigerated state (S40).

Next, when the aging step (S40) is completed, a second mixing step (S50) for selectively mixing the aged raw meat with the flavoring agent is performed.

In the second mixing step (S50), the mushroom extract and water are mixed at a proper ratio to be used as a solvent, a drench solution is prepared using the flavor material as a solute, and the aged raw meat is dipped into the raw meat to form a flavor. Here, examples of the blending ratios of mushroom extract, water, and flavor are as shown in Tables 2 and 3 below.

division Input (g) menstruum Mushroom extract 100 water 300

division Ingredients Input (g) Ingredients Input (g) Solute (flavor) Tumeric 0.02 Powder 12.56 Glutinous rice flour 3.67 Onion Miyu 0.20 Corn meal 0.87 Yeast extract 0.20 Potato starch 0.50 Yeast vegetable powder 0.15 Sweet potato powder 0.50 Cinnamon powder 0.04 tapioca 0.50 Beef powder 1.20 Kelp concentrated powder 1.20 L sodium glutamate 4.02 Bullfight powder 2.80 Brewed soy sauce powder 0.88 Shiitake mushroom powder 1.34 Pepper powder 1.20 Daepa Extract 0.50 dextrin 0.70 Cabbage extract 1.50 glucose 0.45 Sum 35

In the second mixing step of the present invention, the weight of the flavor material is used up to 35g (most of the solute is used within about 20g of the same standard) because the osmotic phenomenon and the osmotic pressure are increased to maximize the adsorption of the flavor material on the fats and fats of the raw meat .

≪ Comparison of performance of ready-made products and raw meat processed by the present invention >

In order to compare the performance of the meat processing method using the mushroom extract according to the present invention with the ready-made product, the use of the mushroom extract was made different, and the rest of the process was carried out under the same conditions.

Tables 4 to 6 below are the results of sensory evaluation comparing the raw materials processed by the present invention and the ready-made products to 100 trained panelists.

Pork Steaming (Bossam type) For frying Roasting pork belly Good texture, texture and overall invention None Long lasting texture when hot Death Good texture, texture and overall invention Expressed as glow of fascia None Safe Good texture, texture and overall invention Good texture, texture and overall invention None Battery life N / A (Excluded from the experiment because it is not a conventional cooking method) A lot of fascia is present but gut is expressed In the case of meat stir-fry, the holding time (the time during which the oil is not cured) increases Fuji None A lot of fascia is present but gut is expressed In the case of meat stir-fry, the holding time (the time during which the oil is not cured) increases Scorpion None The thicker the thickness, the more obvious the superiority of the invention None

Referring to Table 4, when the pork processed by the processing method according to the present invention was cooked, it was confirmed that the smell of flesh, fujisu, And a good texture is maintained.

Especially, in the pork cutlet which is made by slicing the raw beef thickly, there is a phenomenon of peculiar pork pork pork pork and neck pork. When the pork pan prepared according to the present invention is cooked with pork pork, this phenomenon is remarkably reduced. Also, it was confirmed that when the pork belly was baked, the discharged oil did not harden even after cooling.

chicken Steamed For frying Roasting one animal No white semitransparent membrane was formed on the white stalk, and the soup type remained unchanged (monitored for 5 days) Significant improvement in skin tender There is no phenomenon that the leftovers of the steamed chicken and the chicken stir-fry are changed like a jelly when refrigerated. Tender (Breast) Significantly improved texture Significantly improved texture None Loin Tender (relief) Significantly improved texture Significantly improved texture None

Referring to Table 5, it can be seen that the texture of the meat of the chicken is significantly improved. In particular, when a ready-made product is cooked in white rice, a transparent film of chicken oil is formed in soup after a long period of time. When the chicken processed by the processing method according to the present invention is cooked in white beans, / RTI >

beef Roasting and steak Tang The distance sirloin Soft texture None None relief Soft texture and excellent holding time None White oil does not occur Battery and Fuji None Maintains a distinctly soft texture in a state of expression

Referring to Table 6, it can be seen that when the beef is cooled a little, the oil hardens white, and the problem is remarkably improved in the beef processed by the processing method according to the present invention. It is also confirmed that beef is strongly tended to grow when cooled. It is confirmed that beef processed by the processing method according to the present invention is maintained even in a soft texture.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is to be understood that the invention may be embodied in other specific forms. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. The scope of the present invention is defined by the appended claims rather than the detailed description, and all changes or modifications derived from the scope of the claims and their equivalents should be construed as being included within the scope of the present invention.

Claims (8)

Situation to prepare the mushroom extract with the situation mushroom into water and boil the mushroom extract preparation stage;
A raw meat processing stage in which raw meat is cut to a certain size;
A first blending step of aging a liquid source containing the mushroom extract and blending the aged liquid source into the processed raw meat;
An aging step of aging the mixed raw meat in a refrigerated state; And
A second mixing step of selectively adding a flavoring agent to the aged raw meat;
Meat Processing Method Using Mushroom Extracts Containing.
[3] The method according to claim 1,
Milling the mushroom to a predetermined size and preparing it;
A first extraction step of extracting 2500 cc of a mushroom extract after boiling a mixture of 50 g of ground mushroom in 4000 cc of water;
A second extraction step of adding 2000 cc of water to the mixture remaining after the first extraction step and boiling and then extracting 1500 cc of mushroom extract;
A third extraction step of adding 2000 cc of water to the mixture remaining after the second extraction step and boiling and then extracting 1000 cc of mushroom extract;
A fourth extraction step of adding 2000 cc of water to the mixture remaining after the third extraction step and boiling and extracting 1000 cc of mushroom extract; And
And a fifth extraction step of adding 2000 cc of water to the mixture remaining after the fourth extraction step and boiling and then extracting 1500 cc of mushroom extract
Processing Method of Meat Using Mushroom Extract.
[3] The method according to claim 2,
Accumulating the mushroom extracts extracted in the first to fifth extraction steps and storing the mushroom extracts in a glass or ceramic container in a refrigerated state
Processing Method of Meat Using Mushroom Extract.
The method according to claim 1, wherein the first mixing step comprises:
The above-mentioned liquid source added with the addition of 7 g of garlic, 15 g of onion, and 3.5 g of ginger powder to 50 g of the mushroom extract was chilled in an environment of -2 to 2 캜 for 2 to 4 hours Include
Processing Method of Meat Using Mushroom Extract.

The method according to claim 1, wherein the first mixing step comprises:
To the 50 g of the mushroom extract, 7 g of garlic, 15 g of onion and 3.5 g of ginger powder were added, and the source of the liquid phase which had been chilled and matured in an environment of -2 to 2 캜 for 2 to 4 hours was processed And applying 1000 g of raw meat material, followed by stirring at 30 rpm for 10 minutes using a tumbler
Processing Method of Meat Using Mushroom Extract.
2. The method of claim 1, wherein the second mixing step comprises:
100 g of the above mushroom extract and 35 g of flavor were mixed with 300 g of water to prepare a salt solution; And
And immersing 1000 g of the aged raw meat into the saline solution
Processing Method of Meat Using Mushroom Extract.
[3] The method according to claim 1,
The mushroom is boiled in water, and then the mushroom extract is filtered and discharged.
A method for processing meat using a mushroom extract according to any one of claims 1 to 3, wherein the amount of water injected and the amount of the mushroom extract are different from each other during the rejuvenation process.
A meat processed by the method according to any one of claims 1 to 7.

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