KR20170057126A - Herb medicine extracts powder for removing meat smell - Google Patents

Abstract

The present invention relates to a herb medicine extract powder for removing meat smells and, more specifically, to a herb medicine extract powder for removing meat smells, capable of removing bad smells peculiar to meat using herb medicine materials and maintaining flavors and textures peculiar to raw materials by being manufactured in a powder form, and to a manufacturing method thereof.

Description

{HERB MEDICINE EXTRACTS POWDER FOR REMOVING MEAT SMELL}

The present invention relates to a medicinal herb extract powder for removing meat odor, and more particularly, to a medicinal herb extract powder for removing meat odor by removing the nutrients unique to meat by using the medicinal herb extract powder, Extract powder and a process for producing the same.

Due to the increase in income level and the development of eating and drinking culture, meat consumption of modern people such as beef, pork, duck meat, and chicken is greatly increasing. These meats can be used as various cooking materials such as being used in a variety of recipes such as tang, steamed, roasted, stewed, soup, soup and the like. However, there are many people who feel uncomfortable because of the unpleasant smell of the meat, such as gratitude and smell.

For this reason, in order to remove the unpleasant smell of meat, a method of removing odor by mixing miso, garlic, ginger, However, this method can be regarded as suppressing the smell of rejection feeling by using other materials having strong fragrance rather than removing the unpleasant odor of the raw material. Therefore, unpleasant odor can not be completely removed, and there is a problem that it is difficult to feel the taste and flavor inherent to the raw material due to the strong incense of other materials. In addition, considering the characteristics of the food to be cooked and the characteristics of the cooking method, it is cumbersome to prepare individual seasoning materials individually.

On the other hand, in order to remove unpleasant odors peculiar to meat, various spices may be used, but there are also many people who have a sense of resistance to the fragrance of each spice. Spices also have the problem of reducing the flavor of the raw materials as well as the use of the seasonings. Especially, many kinds of western spices currently on the market are not suitable for use in Korean traditional dishes because of the high risk of incompatibility with taste.

Therefore, it is required to develop a simple and effective method that does not affect the taste and flavor of the raw materials while eliminating the disgusting feeling of meat.

SUMMARY OF THE INVENTION The present invention has been made in order to solve the problems of the prior art,

It is an object of the present invention to provide a medicinal herb extract powder which maintains or improves the flavor and flavor inherent to the raw materials while eliminating unpleasant odors such as intragranular or fishy smell inherent in meat produced by fat oxidation when cooking meat by cooking.

The object of the present invention is to provide a medicinal plant extract powder for meat odor elimination or abatement which can be conveniently put into various dishes because it has ease of storage and transportation as well as ease of use regardless of kinds of food and recipes do.

According to an aspect of the present invention,

(1) preparing an extract of a medicinal herb mixture comprising a tree, a hinoki tree, an oregano, an acanthopanax, angelica, cinnamon and laurel leaves; And

(2) a step of preparing the above extract as a powder using a spray dryer. The present invention also provides a method for producing a herbal extract powder for meat odor removal or abatement.

The present invention also provides a herbal extract powder for meat odor elimination or abatement produced by the above-described method.

When using the herbal medicine extract powder of the present invention at the time of meat cooking, it is possible to remove the unique nutrients of the meat only by using a small amount of the herbal medicine which can give a feeling of rejection, and to cook the food with the antioxidant ability obtained from the herbal medicine It is possible. In addition, since it is easy to store, carry and use as a powder form, and an additional process of removing the powder again in the cooking process is unnecessary, it is possible to provide an effect of simplification of use.

FIG. 1 is a flow chart showing a schematic method for manufacturing a chicken pancake using an extract powder of medicinal herbs using a spray dryer.
FIG. 2 is a schematic view showing a spray dryer for producing powder of herbal medicine extract. FIG.
FIG. 3 is a graph showing the quantitative analysis of the nutrient content of chicken cooked rice using Gas Chromatography in an experiment using a medicinal herb extract using a spray dryer. FIG.
FIG. 4 is a graph showing the quantitative analysis of the acidity of chicken cooked in a TBARS experiment in an experiment using a medicinal herb extract using a spray dryer. FIG.

It is possible to make various kinds of meat by using various kinds of manufacturing methods by making difference in kind of meat and use part of meat. As an example of meat meat, chicken pancakes are required to minimize unpleasant odors by paying particular attention to the cooking process during the cooking process, due to the peculiar taste of the chicken or the smell of fish. However, it is difficult to effectively remove nutrients and fishy flesh without inhibiting the inherent taste and flavor of chicken in the cooking process of chicken cooked with chicken.

Various methods have been developed for reducing and eliminating nutrients inherent in various kinds of meat, including chicken cooked rice, and meat foods. More specifically, various methods such as adding fruits, vegetables, spices, The method of using is known. This method may have the effect of reducing the odor of the meat, but it causes another problem of inhibiting the inherent taste of the meat. For example, unpleasant sweetness may be caused by the addition of fruits, or the smell and aroma of herbal medicines may be generated due to the addition of herbal medicines and the likes of those who dislike it may be lowered, and the broth may become turbid and cause loss of appetite .

The inventors of the present invention have found that the extract of the mixture of herbal medicines including scions, hornbills, and oggies is prepared in the form of a powder using a spray dryer, and the powder is used for cooking meat, for example, It is possible to remove the unpleasant odor inherent in meats easily and effectively while using a relatively small amount, and thus the present invention has been completed.

In addition, by using the herbal medicine extract powder having a high polyphenol content and antioxidant effect for meat food cooking, it is possible to improve the function of medicinal materials such as antioxidant ability as well as the effect of removing nutrients unique to meat, And the present invention has been completed.

The present invention relates to a method for producing a powder of herbal extract for removing or reducing meat odor using a spray dryer and a herbal extract powder prepared by the above method.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail, but the detailed description of known functions and configurations that may unnecessarily obscure the gist of the present invention may be omitted.

According to the present invention,

(1) preparing an extract of a medicinal herb mixture comprising a tree, a hinoki tree, an oregano, an acanthopanax, angelica, cinnamon and laurel leaves; And

(2) a step of preparing the above extract by using a spray dryer as a powder. The present invention also relates to a method for producing a herbal extract powder for meat odor elimination or abatement.

Pine ( Kalopanax pictus ) is a deciduous deciduous broad-leaved arboreous tree with broad leaves and grows up to 25 m. Branches have thorns. The leaf is palm-shaped, which is a common feature of Acanthopanax, and is usually divided into 5 to 9 branches. It is believed that it is advantageous as a natural herbal medicine because it grows in the whole country and is not only strong but also grows very rapidly and even the scalp and leaves are evenly distributed.

It is preferable that the wood contains 20 to 60% by weight, more preferably 35 to 50% by weight, based on the total weight of the herbal medicine mixture. When the content of the rice is within the above-mentioned range, the meat of the meat may be suitably juicy and soft when applied to the meat.

Hovenia dulcis has an excellent effect on liver disease. The polysaccharide extracted from the fruit helps to reduce the toxicity of the liver, lower the hepatitis level, accelerate the decomposition of alcohol metabolites, and decompose the hangover substances such as acetaldehyde. Promote.

The hinoki wood is preferably contained in an amount of 10 to 30% by weight, more preferably 10 to 20% by weight, based on the total weight of the herbal medicine mixture. Particularly, when the content of the hinoki tree exceeds 30% by weight, abdominal pain can be caused, which is not preferable.

Acanthopanax sessiliflorum ) has a peculiar smell, flavor is spicy, and its quality is warm. Its appearance is tubular or semi-tubular, and its outer surface is yellowish brown, dark gray, flat, with or without thorns. Ogapi is a combination of syringing, eleutheroside B1, palmiticacid, linolenicacid, stearic acid, vitamin A and vitamin B, polysaccharides, etc. It has been reported that anti-inflammatory effect, immunosuppressive action, sedative and analgesic action, anti-fatigue and anti-stress action and hypoglycemic action are effective.

The content of the acacia is not particularly limited, but is preferably 10 to 30% by weight, more preferably 10 to 20% by weight based on the total weight of the herbal medicine mixture. When the content of the gruel is within the above-mentioned range, not only is there an additional effect of strengthening the bones, but also the effect of removing the meat from the nutrient is increased.

Hwanggi (黄耆, Astragalus membranaceus ) is a perennial herbaceous plant belonging to the two families . It has a strong aroma and spicy taste, and is known to be effective for cellular and humoral immune enhancement, antioxidative, anti-aging, anti-inflammatory, diuretic, Dried or used as it is, or in powder form.

The hwanggi is preferably contained in an amount of 10 to 30% by weight, more preferably 10 to 20% by weight based on the total weight of the herbal medicine mixture. When the content of hwanggi is within the above range, the juice of the meat is suitable, and the whiteness can be added.

Angelica gigas Nakai is a perennial herb that belongs to the dragonfly family. It has a distinctive smell of Angelica giganta, a little bit sweet taste, and is often used for anemia, analgesia, tension, bronchitis, and wives.

The Angelica gigas is preferably contained in an amount of 2 to 20% by weight, more preferably 5 to 10% by weight, based on the total weight of the herbal medicine mixture. If the content is less than 2% by weight, the effect of removing the nutrients from the noodles is insignificant. If the content is more than 20% by weight, a strong flavor and bitter taste unique to Angelicae gigantis may be infested with meat to lower consumers' preference.

Cinnamomum cassia bark ( Cinnamomum cassia bark ) is a shell of green wood of camphor tree. It has been used for various purposes such as sweating agent, antipyretic agent, analgesic agent and food flavor as well as promoting intestinal peristalsis and suppression of abnormal fermentation in the intestines. It is known that there is a preservative effect.

The cinnamon is preferably contained in an amount of from 5 to 20% by weight, more preferably from 5 to 10% by weight, based on the total weight of the herbal medicine mixture. If the content of cinnamon is more than 20% by weight, the flavor of cinnamon may be absorbed into the meat to lower the consumer's preference.

Laurel leaves are leaves of Laurus nobilis belonging to the genus Lauraceae and are produced in the Mediterranean and southern Europe, and are used intact or dry. Leaf leaves have a bitter taste, but they are sweet and fragrant when dried.

Preferably, the laurel leaf is contained in an amount of 0.1 to 5% by weight, preferably 0.1 to 1% by weight, based on the total weight of the herbal medicine mixture. When the content is within the above-mentioned range, it is suitable for the removal of the meat. In particular, if the content exceeds 5% by weight, the flavor may be absorbed into the meat to lower the consumers' preference.

When the herbal medicine extract powder is prepared using the herbal medicine mixture of the present invention containing the above-mentioned ingredients, the powder can exhibit the effect of reducing the nutritional value of the meat more effectively by only using a small amount of the herbal medicine without any incense.

In addition, the present invention may further comprise a medicinal ingredient other than the above-mentioned ingredients as the medicinal herb mixture.

In the method for preparing a herbal extract powder for removing or reducing meat odor according to the present invention, it is more preferable to use the herbal mixture in the step (1) by pulverizing it. This is to make it easier.

The herbal medicine extract may be prepared by subjecting to 10 parts by weight of the herbal medicines mixture by reflux cooling extraction using 50 to 300 parts by weight, more preferably 80 to 200 parts by weight of water. The reflux cooling extraction can be carried out using a conventional method using a circulating reflux condenser, and is carried out at a temperature of 70 to 100 DEG C, more preferably 80 to 90 DEG C for 0.5 to 5 hours, Is preferably carried out for 1 to 3 hours. It may then be more desirable to remove the impurities through filtration.

It may be desirable that the extract be prepared through two or more extraction steps, which makes it possible to more effectively extract components that are difficult to extract with only one step. In case of performing the extraction process more than two times, the mixture of the herb medicine mixture and water is reflux-extracted, and the primary filtrate obtained by filtration is stored separately. After mixing the filtered herb medicine mixture with water, A secondary filtrate is prepared. Thereafter, the primary and secondary filtrates obtained above can be mixed to produce an extract of the herbal mixture.

In the present invention, the mixture of herbal medicines may be understood as a mixture of medicinal herbs which are suitably used.

The extract of the medicinal herb mixture obtained in the step (1) is removed by using a spray drier and powdered to prepare a powder form (FIG. 2). In the pulverization, the pump speed of the spray dryer is preferably 5 to 20 mL / min, more preferably 5 to 10 mL / min.

For example, when the pump speed of the spray dryer is more than 20 mL / min, the spraying efficiency is lowered, and water removal is insufficient, which may result in difficulty in powdering.

Further, the inlet temperature is preferably 100 to 140 ° C, more preferably 100 to 120 ° C. If the temperature is within the above-mentioned range, the active ingredient is not damaged.

In addition, the present invention can provide a herbal medicine extract powder prepared by the above-described method. The use of the herbal extract powder is advantageous in that it is not harmful to the human body because it is possible to remove the nutrients unique to the meat and there is no need to use a chemically synthesized additive harmful to the human body.

In addition, when the herbal medicine is directly put and cooked on the basis of the same weight of the herbal medicines, when the medicinal herb extract is added and cooked or when the powder of the present invention is cooked, when the powder of the present invention is put, The meat odor eliminating effect can be remarkably improved compared to the comparable meat odor eliminating effect. That is, the use of the powder of the present invention is advantageous in that it has an excellent effect and efficiency, and also provides a cost saving effect of herbal medicine.

In addition, due to the characteristics of the present invention in which the herbal extract is powdered, it is easy and convenient to use, as is the case with usual seasonings. Since the herbal medicine extract powder of the present invention is in the form of powder, it can be used by adding an appropriate amount of the powder for cooking, adding it into the cooked food, and mixing it well. In addition, unlike the case of using the herbal medicine directly, there is an advantage that it is easy to use because it is not necessary to remove it separately.

That is, the present invention provides a method for reducing meat odor using the herbal extract powder.

At this time, the amount of the herbal extract powder to be used is not particularly limited and may be suitably adjusted according to the characteristics of the raw material and the food to be cooked.

Preferably, 0.05 to 5 parts by weight, preferably 0.1 to 1 part by weight, of the food to be cooked may be used for 100 parts by weight of total meat. When the content of the powder is within the above-mentioned range, the effect of removing the meat odor is excellent, and the flavor inherent in the meat is not inhibited.

Specific examples of the food to be cooked may include, but not limited to, at least one selected from the group consisting of Samgyetang, Chicken, and Duck.

That is, the present invention includes samgyetang, chicken poultry, and duck / poultry bonsai, which reduce the meat smell by using the herbal medicine extract powder of the present invention.

In addition, the powder of the herbal medicine extract powder of the present invention can be used as a powdery herb extract powder, which does not affect the taste of the raw meat as compared with the case where the herbal medicine is directly added at the time of cooking, The effect is preferable because it exhibits the same level or higher. Further, it is possible to provide an effect of further improving the taste, flavor and flavor of the food.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples are provided for illustrating the present invention, and the present invention is not limited by the following examples, and various modifications and changes may be made. The scope of the present invention will be determined by the technical idea of the following claims.

< Example >

Example  1. Preparation of herbal extract powder using a spray dryer

39.4 g of clams, 16 g of Hinoki, 14 g of Agar, 14 g of Agar, 6 g of Angelica gigas, 10 g of cinnamon and 0.6 g of laurel leaf were ground with a grinder and mixed with 1,000 mL of distilled water and refluxed at 85 ° C for 2 hours . This was filtered to produce a primary filtrate. The herb medicines were mixed with 1,000 mL of distilled water, refluxed at 85 ° C for 2 hours, and filtered to prepare a secondary filtrate. The herbal extracts were prepared by mixing the primary filtrate and the secondary filtrate.

The herbal extract was powdered using a spray drier (bench-top Lab-Plant SD-05 spray dryer, manufactured by Lab-Plant UK). For this, the herbal extracts were injected into a spray dryer pump using a hose. The pump speed was set at 10 mL / min and the inlet temperature was set at 120 ° C. The herbal medicine extract powder was powdered, and the obtained medicinal material extract powder was about 10 g.

Comparative Example  1. Preparation of herb extracts

39.4 g of clams, 16 g of Hinoki, 14 g of Agar, 14 g of Agar, 6 g of Angelica gigas, 10 g of cinnamon and 0.6 g of laurel leaf were ground with a grinder and mixed with 1,000 mL of distilled water and refluxed at 85 ° C for 2 hours . The filtrate was filtered to prepare a primary filtrate. The herbal medicines were mixed with 1,000 mL of distilled water, refluxed at 85 ° C for 2 hours, and filtered to prepare a secondary filtrate. The prepared primary filtrate and secondary filtrate were mixed to prepare about 2,000 mL of the herbal extract.

< Manufacturing example >

Manufacturing example  1. Chicken rice cake cooked with Chinese medicine extract powder

The chickens were cooked using the herbal extract powder prepared in Example 1.

500 g of phytate was prepared, washed well with running water, and put in a rice cooker together with 1,000 mL of distilled water and heated for 50 minutes. At this time, 0.1 part by weight (0.5 g) of the herbal extract powder was added to 500 g (100 parts by weight) of Poultry, and the mixture was cooked together.

Cooked chickens were placed in a polyethylene pouch for sealing experiments, sealed and refrigerated.

Manufacturing example  2 to 4. Chicken rice cake cooked with herbal extract powder

Chicken syrup was cooked in the same manner as in Preparation Example 1, except that the content of the herbal extract powder was changed as follows.

Production Example 2 0.3 parts by weight (1.5 g) of 500 g (100 parts by weight)

Production Example 3 0.5 parts by weight (2.5 g) of 500 g (100 parts by weight)

Production Example 4: 1 part by weight (5 g) relative to 500 g (100 parts by weight)

Comparative Manufacturing Example  1. Chicken rice cooked without Chinese herb extract

Chicken syrup was cooked in the same manner as in Preparation Example 1, but powder of herbal extract powder was not added.

Comparative Manufacturing Example  2. Cooked chicken rice cooked directly using traditional Chinese medicine

Prepare a 500g eggplant and wash it well with running water. Add 1,000 mL of distilled water, 39.4 g of pine, 16 g of Hounsaki, 14 g of Ogaki, 14 g of Hwanggi, 6 g of Angelica gigas, 10 g of cinnamon and 0.6 g of laurel leaf And heated for 50 minutes. Afterwards, herbal medicines were filtered out.

Cooked chickens were placed in a polyethylene pouch for sealing experiments, sealed and refrigerated.

< Experimental Example >

Experimental Example  1. Analysis of volatile nutrients in meat including herbal extract powder through gas chromatography (Gas Chromatography)

Volatile components in the nutrients of the chicken wax syrup prepared in Preparation Examples 1 to 4 and Comparative Preparation Examples 1 to 2 were analyzed to quantitatively analyze the nutritional reduction effect of the herbal extract powder of the present invention. GC-FID (Aglient (7890)) was used for the analysis.

<Pre-analysis>

1 g of chickens was extracted into 20 ml vials with septum and extracted with solid-phase microextraction (SPME) fiber (DVB / CAR / PDMS) at room temperature for 30 min at room temperature and the volatile aldehyde component in the nut was adsorbed.

&Lt; GC-FID condition >

column; HP-5MS (0.25 mm x 30 m, ID = 0.25 m)

Injection conditions; Temperature = 250 占 폚, mode = split,

Oven conditions; After desorption for 4 minutes at 40 ° C, the temperature was raised to 160 ° C at 5 ° C / min and maintained at 160 ° C for 5 minutes.

The results of the above experiment are shown in FIG.

As can be seen from the results of FIG. 3, in Examples 1 to 4 using the powder of the present invention, the reduction of the aldehyde component inducing intragranulation was shown. Especially, even when only a small amount of powder was used, Respectively.

Experimental Example  2. TBARS  Analysis of fat acidity of meat by experiment

For the acidity test, the TBA value of the chicken pork prepared in Preparation Examples 1 to 4 and Comparative Preparation Examples 1 and 2 was measured.

Fatty acids were measured by 2-thiobarbituric acid reactive substances (TBARS). That is, 20 mL of trichloroacetic acid (TCA, 10% (w / v) in distilled water) was added to 5 g of each of the samples of Preparation Examples 1 to 4 and Comparative Preparation Examples 1 and 2, and the mixture was vortexed with a vortex mixer Lt; / RTI &gt; The supernatant was then centrifuged at 1,000 rpm for 10 minutes using a centrifuge, and the supernatant was filtered on a filter paper (Advantec # 2). Subsequently, 1 mL of the supernatant was mixed with 1 mL of 2-thiobarbituric acid (TBA) solution (0.02 M), reacted in a water bath at 95 ° C for 25 minutes, and then cooled in cold water for 5 minutes. Blank was reacted with 1 mL of 10% TCA solution (w / v) and 1 mL of TBA solution (0.02 M) under the same conditions as above. The absorbance was measured at 532 nm and the concentration of malondialdehyde was determined using a calibration curve. The thus obtained 1,1,3,3-tetramethoxypropane was indicated as / / g sample (wet basis). The results are shown in FIG.

As can be seen from the results of FIG. 4, Production Examples 1 to 4 using the powder of the present invention not only showed the effect of reducing the fatty acid content, but also compared Comparative Production Example 2 using the herbal mixture as it was and Production Example 4 using the present powder , It was confirmed that the amount of the herbal medicines used in Production Example 4 (when the powder was converted to the medicinal herb base) was significantly reduced, but the fatty acid padding was more excellent.

Experimental Example  3. Sensory Evaluation

The sensory evaluation was carried out to evaluate the preference of the chicken cooked in the preparation examples 1 to 4 and the comparative preparation examples 1 and 2.

The sensory test was conducted on the taste, nutrition, herb medicine, color and overall acceptability of the 15 trained panel members. At this time, 9-point scale was used as the evaluation criterion, and the results are shown in Table 1 below.

<Evaluation Criteria>

9 points: taste, overall likelihood -> very good

     Color -> Dark and dark

-> Very severe

5 points: Average

1 point: taste, overall likelihood -> very bad

     Color -> Clean and clear

Good for herbal medicines -> almost none

As can be seen from the results of Experimental Examples 1 to 3, the powder of herbal medicine extract powder of the present invention exhibited the effect of removing the odor and nutrient peculiar to the meat at a level equal to or higher than that of using the herbal medicine directly, And it was confirmed that it is particularly suitable for cooking food affected by the herbal medicine flavor. Further, it can be seen that the present invention has an advantage that it is easy to use and store as a powder form.

Claims (11)

(1) preparing an extract of a medicinal herb mixture comprising a tree, a hinoki tree, an oregano, an acanthopanax, angelica, cinnamon and laurel leaves; And
(2) a step of preparing the extract as a powder using a spray dryer; and (2) preparing a powder of the herbal extract powder for removing or reducing meat odor. The method according to claim 1,
Wherein the extract of step (1) is prepared by subjecting 10 parts by weight of the herbal medicines mixture to reflux cooling extraction using 50 to 300 parts by weight of water to produce a powder of herbal extract powder for removing or reducing meat odor. The method of claim 2,
Wherein the reflux cooling extraction is carried out at a temperature of 70 to 100 캜. The method according to claim 1,
Wherein the extract of step (1) is prepared through two or more extraction steps. The method according to claim 1,
Wherein the pump speed of the spray drier is 5 to 20 mL / min. The method according to claim 1,
Wherein the spray dryer has an inlet temperature of 100 to 140 占 폚. A medicinal plant extract powder for removing or reducing meat odor produced by the method of any one of claims 1 to 6. A method for reducing odor of meat using the herbal medicine extract powder of claim 7. The method of claim 8,
Wherein the powder is used in an amount of 0.05 to 5 parts by weight based on 100 parts by weight of meat to be cooked. The method of claim 9,
Wherein the food to be cooked is at least one selected from the group consisting of Samgyetang, chicken pork, and duck meat. Samgyetang, chickweed, and duck, which have reduced meat odor by using the herbal extract powder of claim 7.

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