KR20160148419A

KR20160148419A - Meat sauce containing acanthopanax senticosus extracts and methode for manufacture thereof

Info

Publication number: KR20160148419A
Application number: KR1020150085471A
Authority: KR
Inventors: 박경필
Original assignee: 박경필
Priority date: 2015-06-16
Filing date: 2015-06-16
Publication date: 2016-12-26
Also published as: KR101745358B1

Abstract

The present invention relates to a method for preparing a hot-water extract, which comprises preparing a hot-water extract of a goat's squid by mixing water and heating it with water, and adding 130 to 140 parts by weight of soy sauce, 60 to 70 parts by weight of sugar, And 1 to 5 parts by weight of sodium L-glutamate are mixed to prepare a source mixed material, and the source mixed material is aged at a temperature of 2 to 6 캜 for about 12 to 32 hours The present invention relates to a process for producing a meat sauce containing a safflower extract containing a step of preparing a sauce for producing a final sauce, and a meat sauce containing a safflower extract prepared by such a process.
According to the present invention, it is used in various kinds of meat cooking, so that meat is improved in meat quality, thereby assuring a chewy and light meat taste, and at the same time, it is possible to completely remove the smell from the meat itself and the odor by the spice There is an effect that the health of an ingestor can be improved by using a medicinal herb.

Description

FIELD OF THE INVENTION [0001] The present invention relates to meat sauces containing meat extracts and a method for producing the meat sauces.

More particularly, the present invention relates to a method for producing a hot sauce extract, which comprises mixing a hot sauce with a water sauce to prepare a hot sauce extract, and mixing the sauce sauce with 100 parts by weight of the sauce sauce hot sauce extract , A step of preparing a mixed material for a source to produce a mixed material for a source by mixing 130 to 140 parts by weight of soy sauce, 60 to 70 parts by weight of sugar, 10 to 20 parts by weight of salt, and 1 to 5 parts by weight of sodium L-glutamate And to a meat source containing the extract of the barnyardgrass produced by this method.

Since ancient times, humanity has made a great effort to make meat and delicious. As a result of these efforts, there have been various kinds of meat recipes in each region, and there are many commonly used methods to date.

Currently, pork and beef are the most widely known and widely consumed meats, and various types of cooking methods are used. Especially, these meat have different meat quality according to each region and various cooking methods. Meat cooking methods used in general restaurants or at home include a recipe for baking raw meats that are stored in a refrigerator using a hot plate or baking or steaming them with various kinds of seasonings, and in particular, a meat sauce is used in a cooking method involving various spices .

It is common to use traditional seasonings such as soy sauce, salt, syrup, sugar, garlic, onion, ginger, sesame oil, pepper, and kochujang mixed with an appropriate amount of edible water for the seasoning materials used in a typical meat sauce. Such a source is not limited to the above-mentioned materials, and a sauce can be prepared by adding more various kinds of sauce. The general maturation process of meat using these sauces is carried out by immersing the meat (pork or beef) to be cooked in the sauce for a certain period of time to make the sauce flavor to the meat.

However, in the process of aging the meat using the conventional sauce, the sauce could improve the taste due to the bare sauce, but the meat quality of the aged meat was lowered and the stickiness of the meat was lost, And the various odors and the like mixed with the odor (fishy smell) of the fish meat are not removed well and the flavor of the meat dish is lowered. In addition, the ingredients contained in these meat sauces are primarily sweet and salty ingredients such as salt and sugar. Repeated ingestion of foods containing meat cooked with these sauces may cause adult diseases and obesity There is a problem.

At present, Korea is experiencing a growing number of people suffering from various adult diseases due to the gradual collapse of the traditional food culture due to the improvement of income level and the change of lifestyle. As a result, interest in health-functional foods has increased and demand for health-promoting foods has been rising. Korea has been using herbal medicines steadily for a long time due to the idea of "食食源源" and has been continuously making effort to make processed foods using medicinal herbs according to the needs of health-oriented consumers.

However, the use of herbal medicines is still limited in the food industry, and most of herbal medicinal herbs are mainly used as a raw form, as they are added to health supplements or preferential foods, beverages, liquor and tea. Currently, the development of functional foods, health supplements, and various functional herbal products are actively pursued due to the desire of health-oriented consumers, but the degree of direct utilization in the diet is very weak.

Therefore, when cooking foods containing various kinds of meat, it is possible to have an improved meat meat quality, thereby assuring a chewy and light meat taste, and at the same time, it is possible to completely eliminate odors emitted by meat itself and odors caused by sauce, There is a need for a meat source that can improve the health of the recipient.

Korean Patent No. 10-1365964 Korean Patent No. 10-1249891

It is an object of the present invention to provide a meat product which is used for cooking various kinds of meat and has improved meat quality so as to assure the meaty taste of meat, and to completely remove the smell from the meat itself and the odor due to the seasoning And to provide a meat source and a method of manufacturing the meat source that can improve the health of an ingrediant by using the medicinal herb.

In order to attain the above object, the present invention provides a method for preparing meat sauce comprising: preparing a hot water extract for preparing a hot water extract of a sea mustard by mixing and heating water to a sea cucumber; 100 parts by weight of the sea water hot water extract; By weight of sodium chloride, 60 to 70 parts by weight of sugar, 10 to 20 parts by weight of salt, and 1 to 5 parts by weight of sodium L-glutamate to prepare a source mixed material, To about 6 to about < RTI ID = 0.0 > 32 < / RTI > hours to produce a final meat sauce.

The preparation of the hot-water extract may be carried out by adding 350 to 450 parts by weight of water to 100 parts by weight of the three kinds of scutellaria trifoliata obtained by trimming the stem, leaf and root of the scutellaria, and heating the mixture at 70 to 100 ° C for 5 to 10 hours have.

The step of preparing the hot water extract may be performed by heating until the total amount of 100% of water which has been added to the first three-layered garlic extract is 40 to 55%.

In order to achieve the above-mentioned object, the present invention provides a method for producing a hot-water extract, comprising 130 to 140 parts by weight of soy sauce, 60 to 70 parts by weight of sugar, 10 to 20 parts by weight of salt, and 1 to 5 parts by weight of sodium L- &Lt; RTI ID = 0.0 > a < / RTI >

According to the present invention, various kinds of meat are used for cooking, and meat is improved in meat quality, thereby assuring a chewy and light meat taste, and at the same time, it is possible to completely remove the smell from the meat itself and the odor by the spice There is an effect that the health of an ingestor can be improved by using a medicinal herb.

The terms or words used in the present specification and claims are intended to mean that the inventive concept of the present invention is in accordance with the technical idea of the present invention based on the principle that the inventor can appropriately define the concept of the term in order to explain its invention in the best way Should be interpreted as a concept.

Hereinafter, a meat source and a method for producing the meat sauce containing the extract according to the present invention will be described in detail. It will be apparent to those skilled in the art that the present invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, Is provided to fully inform the user.

A method for preparing a meat sauce containing the extract of Araliaceae according to the present invention comprises the steps of preparing hot water extract of Araliaceae by mixing water with Araliaceae and heating to 100 parts by weight of the Araliaceae Extract, 60 to 70 parts by weight of sugar, 10 to 20 parts by weight of salt, and 1 to 5 parts by weight of sodium L-glutamate are mixed to prepare a source mixed material, and the source mixed material is mixed with 2 to 6 Lt; 0 > C for about 12 to 32 hours to produce a final meat sauce.

Therefore, the method of producing meat sauce according to the present invention includes the step of mixing the hot sauce extract of hot sauce with other materials of meat source such as sugar, salt and the like, so that the disadvantage of materials such as sugar, salt and the like, It is possible to produce meat sauce of excellent quality that can prevent adult diseases such as obesity, hypertension, heart disease, diabetes, arteriosclerosis and the like. In addition, when cooking foods containing various kinds of meat, meat is improved in meat quality, thereby ensuring that the meat is flavorful and crisp, while at the same time, it is possible to completely remove meat odor and spice odor Source can be manufactured.

The safflower contained in the method of manufacturing meat sauce according to the present invention belongs to the genus Araliaceae and is well known as 'Siberian ginseng', and its native area is 40-50 ° in the Far East Asia, Russia Outstanding River, Heilongjiang Province in China, Japan, Hokkaido, and our country's high mountains (more than 1,100 meters).

The largest morphological difference distinguishes from the aphid is the sharp and long needle-shaped spines which are 0.5 to 0.8 cm in length on the stem. The flowers bloom in June, and the operation is in the form of rainbows and shoes, and the fruit ripens in black around September. Euluderoides B and E were extracted as active ingredients in muscle and bark and were used for the treatment of muscle strengthening, endurance improvement, fatigue recovery, tongue, gangjeong, neuralgia, stroke, diabetes, hypertension, hypotension, amnesia, insomnia and rheumatism It has been recognized as an excellent effect and developed and marketed as a health drink and pharmaceutical raw material.

However, because of the difficulty of breeding and cultivation, it is used as a raw material because it is difficult to breed and cultivated. It is traded mainly as a counterfeit product in China and Russia, and the domestic product is superior to other countries in terms of efficacy. Vol. 1, 1994).

It has attracted attention as a medicinal herb that has a wide variety of acai glycosides, vitamins and minerals, and is a panacea. On the other hand, scientific studies of the pharmacological action of Ogapi have been started since the 1960s, and many validities have been identified in the 1970s and the biological efficacy has been proven. Their active ingredient is acanthoside (Acanthoside B, D), a lignin glycoside, and a soluble polysaccharide that enhances immunity has been isolated. The leaf has Chiisanoside, which has a pharmacological function. In its roots, it is separated from Sylingin and coumarin glycosides, as well as organoleptic glycosides. Since these components impart various activities to the function of the living body, they have a wide range of effects on curing effects, disease prevention and autoimmune diseases due to their adaptogenic activity.

Acanthoside B, D, which is a lignin glycoside, water-soluble polysaccharide which enhances immunity, Chiisanoside, Sylingin, coumarin glycoside, and the like, which are contained in the above- And triterpenoid-based glycoside components. Of these, the triterpenoid-based glycoside component is the alpha-beta, delta-cells (alpha, beta, gamma, δ-cells), and regulates the activation of proteins involved in the regeneration and metabolism of beta cells, thereby enhancing the physiological metabolic ability of cells themselves.

In addition, there are many medicinal substances such as sesamin and seven types of glycerides (Eleventoside A, B, C, D, E, F and G) of triterpenoid system. Especially, sesamin is related to blood sugar and blood circulation, and Eleuteroside B is known to have effects of reducing seizure, vasodilatation and blood glucose level. In addition, many physiological activities such as antitumor, anti-aging and antibacterial activity are known .

In the method for producing meat sauce according to the present invention, 350 to 450 parts by weight of water is added to 100 parts by weight of three kinds of scallops, obtained by cutting the stem, leaves and roots of the scallops, &Lt; / RTI > to 10 hours.

That is, in the step of preparing the hot-water extract, the stem, the leaves and the roots of the herring root are finely divided, and the resulting mixture is put into water, and then the heat is applied at a low temperature of 70 to 100 ° C to give the herbaceous- And can be performed with sufficient time during the time.

In addition, the step of preparing such a hot-water extract is performed by heating until the total amount of 100% water that has been input into the first three-layered garlic extract is 40 to 55%, whereby the extraction efficiency of the water- The maximized extract of Lycopersicon esculentum can be used to produce Lycopersicon esculentum extract.

The present invention also relates to a method for the treatment of asthma, comprising administering to a human body 100 parts by weight of a sea tangle extract comprising 130 to 140 parts by weight of soy sauce, 60 to 70 parts by weight of sugar, 10 to 20 parts by weight of salt and 1 to 5 parts by weight of sodium L- Containing meat sauce.

The meat sauce according to the present invention can enhance the meat quality of meat and effectively remove the odor generated from the meat, and further improve the taste characteristic of meat, and can be used for a food such as obesity, hypertension, heart disease, diabetes, arteriosclerosis There is an advantage of preventing the adult diseases and improving the health of the consumers.

&Lt; Preparation Example 1 &

80 g of water was added to 20 g of the three kinds of goose bugs obtained by trimming the stem, leaves and roots of the ginger, and the mixture was heated at 80 캜 for 6 hours until the amount of water reached approximately 40 g to prepare a ginger extract.

&Lt; Example 1 >

As described in the recipe shown in Table 1, a meat sauce containing an extract of Liliaceae was prepared.

[Table 1]

&Lt; Comparative Example 1 &

I prepared a roast meat sauce (Chung Jeong-won roast meat sauce) which is sold in the market and does not contain hot-water extract.

&Lt; Comparative Example 2 &

A meat source was prepared in the same manner as in Example 1, except that 30 g of fresh water without any addition of 30 g of the hot water extract of Persimmon extract of Preparation Example 1 was added to the meat source of Example 1.

&Lt; Comparative Example 3 &

The same procedure as in Example 1 was carried out except that in the meat source of Example 1, a diluted solution of the extract of Rhizoma extract prepared by mixing 10 g of the Rhizoma extract of Preparation Example 1 and 20 g of no-added water was used in place of 30 g of the Rhizoma extract of Preparation Example 1 Meat sauce was prepared.

Experimental Example 1: Evaluation of quality characteristics of meat sauce containing extract

(1) pH, sugar content, salinity measurement

The pH of the meat sauce of the meat sauce (Example 1, Comparative Examples 1, 2, and 3) containing the extract of Rhizoctonia solani was filtered twice on a double layer cotton pad, and then the pH value was measured using a pH meter (Model 420A, Orion Research Inc.). , USA).

The sugar content of the meat sauces of meat sauces containing the extract of Asagidae (Example 1, Comparative Examples 1, 2 and 3) was measured using a refractometric meter (PAL-1, ATAGO, Japan) Followed by filtration twice.

The salinity of the meat sauce (Example 1, Comparative Examples 1, 2, and 3) containing the Aspenaceae extract was measured using a salinity meter (Model TM-30D, Takemura electronic works LTD., Japan) And then measured by sieving.

The measurement results of Experimental Example 1 are shown in Table 2 below.

[Table 2]

Experimental Example 2: Sensory Evaluation of Bulgogi Prepared with Meat Sauce Containing Extract of Rhizobia extract

In order to investigate the degree of improvement in the flavor of meat dishes when using the meat sauce added with garlic extract, the sensory evaluation of marinated meat roast meat was carried out in meat sauce (Example 1, Comparative Example 1) with different conditions for addition of garlic extract.

The sensory test was conducted in the form of a blind test for 20 regular employees (general group) trained by preliminary sensory test and 8 employees (employees and employees) (1 = very weak, 3 = moderate, 5 = very strong) were used to evaluate the degree of meat flavor, degree of salty taste, degree of bitter taste and savory taste . The measurement results of Experimental Example 2 are shown in the following Table 3 (general group) and Table 4 (employee group).

[Table 3]

[Table 4]

As can be seen from the results of Table 3 and Table 4, the meat sauce (Example 1) containing the hot water extract of the present invention of Comparative Example 1 In the items such as meaty sauce and meaty sauce, scores of 3.0 or higher were shown, and scores of meat loin, salty taste and bitter taste were similar or low. In particular, it can be seen that the meat source of Example 1 shows a significantly lower score than the comparative examples in the items of meat grilling.

These results indicate that the addition of K. cauliflower extract has a significant effect on the smell of meat sauce and the sensory difference according to the addition amount, and it plays a positive role in the possibility of commercialization of high quality meat sauce It is thought that it can be done.

While the invention has been shown and described with reference to certain preferred embodiments thereof, it will be understood by those of ordinary skill 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. This is possible.

Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined by the equivalents of the claims, as well as the claims.

Claims

A step of preparing a hot-water extract for preparing a hot-water extract of Rhizoma extract by mixing water and water;
The sauce mixture is prepared by mixing 130 to 140 parts by weight of soy sauce, 60 to 70 parts by weight of sugar, 10 to 20 parts by weight of salt, and 1 to 5 parts by weight of sodium L-glutamate with respect to 100 parts by weight of the above water- A step of preparing a mixed material for a source; And
A meat source preparation step in which the source mixed material is aged at a temperature of 2 to 6 DEG C for about 12 to 32 hours to produce a final meat source;
&Lt; RTI ID = 0.0 > a < / RTI >

The method according to claim 1,
The method for preparing a hot-water extract according to claim 1, wherein 350 to 450 parts by weight of water are added to 100 parts by weight of three kinds of scarlet roots obtained by trimming the stem, leaves and roots of the scalloped roots, and heated at 70 to 100 ° C for 5 to 10 hours. A method for producing a meat sauce containing an extract.

3. The method of claim 2,
Wherein the step of preparing the hot-water extract comprises heating until the total amount of 100% water that has been added to the first three-layered garlic extract is 40 to 55%.

A meat sauce containing an extract of Asaiaki extract comprising 130 to 140 parts by weight of soy sauce, 60 to 70 parts by weight of sugar, 10 to 20 parts by weight of salt, and 1 to 5 parts by weight of sodium L-glutamate per 100 parts by weight of hot water extract.