KR20190095817A - A composition for meat softening improved in deodorization, comprising Abeliophyllum distichum extract as an active ingredient - Google Patents

Abstract

The present invention relates to a composition for meat softening improved in deodorization, comprising an Abeliophyllum distichum extract as an active ingredient, and expected to soften meat, remove unique meat smell, improve the moisturizing of gravy, improve the clarity of original color of meat, maintain the original color, and have a synergistic effect, in addition to exhibiting excellent functionality in deodorization. To this end, the present invention contains an Abeliophyllum distichum leaf extract, fruit extract, root extract, bark extract, seed extract or a mixture extract thereof as an active ingredient, wherein the active ingredient includes one or both components of verbascoside or polyphenol.

Description

A composition for meat softening improved in deodorization, comprising Abeliophyllum distichum extract as an active ingredient

The present invention can be expected to soften the meat, remove scavenger, improve the moisture moisturizing of the juice, improve the primary color clarity of the meat, maintain the primary color preservation and synergistic effect, and to extract the fine wood extract as an active ingredient to excellent deodorization and deodorization as an active ingredient The present invention relates to a meat softening composition having improved deodorization and deodorization.

In general, there are methods using vegetable enzymes and methods using chemical enzyme additives as a method of tender meat tendering.

As one of the methods using vegetable enzymes, there is a method of using a fruit such as papaya, pig, radish, pear, pineapple, kiwi, etc., because the natural enzymes that soften the hard protein tissue in these fruits are present. to be. In particular, the kiwi juice contains a large amount of protease, actinidin, which can exert a strong meaty effect even in small amounts. I use it a lot in a restaurant.

However, the method of raising meat using fruits such as kiwi or pineapple takes a long time and the cooking process is cumbersome, and the general restaurants or meat distribution companies mainly use chemical products. Chemical softeners include, for example, professional steaming, which is known to be harmless to the human body, but is still controversial, and is usually available in pharmacies as a muscle relaxant.

Therefore, as a technique for solving such a problem, Korean Patent Publication No. 10-2004-0091247 has been disclosed 'a meat seasoning for cooking cucumber'.

The above technique comprises a sorting and washing step of removing impurities contained in the material and washing with water; A blending step of constituting a mixed material by mixing 70% of dried cucumber, 18.5% by weight, jujube, 3% by weight, 2.5% by weight, 5% by weight of Angelica, and 1% by weight of Astragalus, on a dry basis; A heating step of mixing the mixed material and water of 8 to 10 times the weight of the mixed material and heating the mixture at a temperature of 100 to 125 ° C. for 90 to 120 minutes to extract the active ingredient; After cooling to room temperature it is manufactured by a filtration process to remove the suspended matter and precipitate by filtration.

However, the above technique is mainly made of ogapi, the overall sensuality is reduced due to the spicy and bitter taste peculiar to the ogapi, and in the form of an extract, there is a problem that does not properly function as a softener with long-term storage problems.

Korean Patent Publication No. 10-2002-0007058 (2002.01.26.) Korean Patent Publication No. 10-2004-0091247 (2004.10.28.) Korea Patent Publication No. 10-2017-0112380 (2017.10.12.)

The present invention is to solve the problems as described above, the object of the present invention, without using additives harmful to the human body, such as preservatives, colorants, MSG, antioxidants, natural wood ( Abeliophyllum Abeliophyllum) distichum ) Deodorization and deodorization using the extract of the bran tree extract, which can be used to soften the meat, remove the scavenger, improve the moisture moisturization of the juice, improve the primary color clarity of the meat, preserve the primary colors, and obtain synergistic effects of deodorization and deodorization. The present invention provides an improved meat softening composition.

To solve the problems of the present invention for achieving the above object, the composition of Abeliophyllum distichum leaf extract, fruit extract, root extract, bark extract, seed extract or mixed extract thereof as an active ingredient, The active ingredient is characterized in that it comprises a single or both components of the verbascoside (verbascoside) or polyphenol (polyphenol).

At this time, the extract is prepared by pulverizing the raw material collected from any one or two or more selected from the leaves, stems, fruits, roots, shells and seeds of the bark wood, to provide a pulverized, in the pulverized water or spirit Mixing any one is allowed to stand at room temperature for 1-2 days, or the extract is prepared under heating, reduced pressure and vacuum.

Here, the composition may contain 1.0 to 40.0 parts by weight of a solution in which either alone or both are mixed in alkaline or mineral water with respect to 100 parts by weight of the extract extracted from the crypts.

In addition, the extract is purified water, C ₁ -C ₄ alcohol, glycerin (glycerin), acetone (acetone), nucleic acid (hexane), ethyl acetate (ethyl acetate), butylene glycol (butylene glycol), propylene glycol (propylene glycol) ), Dichloromethane, chloroform, chloroform and ethyl ether. The solvent may be prepared by solvent extraction or fractionation using two or more mixed solvents.

On the other hand, the composition may further comprise any one or both selected from the transferase or excipient, characterized in that formed in a liquid or powder form.

In addition, the composition is characterized in that 10 to 500 parts by weight of the source material to give a unique taste to each of 100 parts by weight of the extract extracted from the crypt.

The composition as described above is added to any one or more groups selected from the group consisting of furniture, textiles and necessities, or is used as a deodorizing and deodorizing use such as for livestock, construction and food waste purification. do.

The meat softening composition having improved deodorizing and deodorizing properties of the extract of the asteraceae tree of the present invention is softening of meat, removal of scavenger, improvement of moisturizing of juice, improvement of primary color clarity of meat, preservation of primary colors and increase of deodorization and deodorization. It works.

Furthermore, it is possible to expand the sales market of low grade judged meat and to open up the market of low grades, and it is possible to convert the market of undervalued meat from beef cattle, thereby contributing to the improvement of farm household income.

1 is a graph showing the results of ammonia deodorization assay of the meat softening composition improved deodorization and deodorization according to an embodiment of the present invention,
2 is a graph showing a trimethylamine deodorization assay result of the meat softening composition having improved deodorization and deodorization according to an embodiment of the present invention;
3 is a graph showing a hydrogen sulfide deodorization assay result of the meat softening composition having improved deodorization and deodorization according to an embodiment of the present invention;
Figure 4 is a graph showing the methyl mercaptan (methyl mercaptan) deodorization assay results of the meat softening composition improved deodorization and deodorization according to an embodiment of the present invention,
Figure 5 is a graph showing the change in meat value (L value; lightness) of pork added to the meat softening composition improved deodorizing and deodorizing according to an embodiment of the present invention,
6 is a graph showing a change in meat value (L value; lightness) of beef added to the meat softening composition improved deodorization and deodorization according to an embodiment of the present invention,
Figure 7 is a graph showing a change in meat value (a value; redness) of pork added to the meat softening composition with improved deodorization and deodorization according to an embodiment of the present invention,
8 is a graph showing a change in meat value (a value; redness) of the beef added to the meat softening composition with improved deodorization and deodorization according to an embodiment of the present invention,
Figure 9 is a graph showing the change in meat value (b value; yellowness) of pork added to the meat softening composition with improved deodorization and deodorization according to an embodiment of the present invention,
10 is a graph showing the change in meat value (b value; yellowness) of beef added to the meat softening composition improved deodorization and deodorization according to an embodiment of the present invention,
11 is a graph showing a change in heating loss of pork meat added to the composition for meat softening improved deodorizing and deodorizing according to an embodiment of the present invention,
12 is a graph showing a heating loss change of beef added to the meat softening composition improved deodorization and deodorization according to an embodiment of the present invention,
13 is a graph showing a change in shear force of pork meat added to the composition for meat softening improved deodorizing and deodorizing according to an embodiment of the present invention,
14 is a graph showing a change in shear force of beef added to the meat softening composition improved deodorization and deodorization according to an embodiment of the present invention,
Figure 15 is a table showing the sensory evaluation results of the pork belly with the addition of the composition for meat softening improved deodorizing and deodorizing according to an embodiment of the present invention,
Figure 16 is a table showing the sensory evaluation results of pork neck meat added to the composition for meat softening improved deodorizing and deodorizing according to an embodiment of the present invention,
17 is a table showing the results of sensory evaluation of pork sirloin added to the meat softening composition with improved deodorization and deodorization according to an embodiment of the present invention,
18 is a table showing the sensory evaluation results of beef red sesame seeds added meat deodorant composition for improving the deodorization and deodorization according to an embodiment of the present invention,
19 is a table showing the sensory evaluation results of beef loin meat added with the meat softening composition improved deodorization and deodorization according to an embodiment of the present invention,
20 is a graph showing a verbascoside standard curve and spectral analysis according to the analysis conditions of the optimum HPLC of the extract of S. aureus in accordance with a preferred embodiment of the present invention.

The meat softening composition having improved deodorizing and deodorizing properties according to the present invention contains a leaf extract, a fruit extract, a root extract, a bark extract, a seed extract, or a mixed extract thereof of the Abeliophyllum distichum as an active ingredient, and is applied. It may contain any one or both of the food-acceptable transferases or excipients, depending on the object, purpose of use, etc., and the active ingredient is either alone or both of verbascoside or polyphenol. Contains ingredients of

As a method for extracting a crypt tree extract according to an embodiment of the present invention, first by pulverizing the raw material collected from any one or two or more selected from the leaves, stems, fruits, roots, bark and seeds of the crypt tree The pulverized product may be prepared and mixed with water or spirits in the pulverized product and left to stand for 1 to 2 days at room temperature, or the extract may be prepared under heating, reduced pressure, and vacuum.

In a further embodiment of the present invention, the extract is purified water, C ₁ -C ₄ alcohol, glycerin (glycerin), acetone (acetone), nucleic acid (hexane), ethyl acetate (ethyl acetate), butylene glycol (butylene glycol) It may be prepared by solvent extraction or fractionation using any one solvent selected from propylene glycol, propylene glycol, dichloromethane, chloroform, chloroform and ethyl ether or two or more mixed solvents.

As an embodiment for extracting the extract of the mystery tree of the present invention through the solvent extraction, first extracting the mysterious tree in the licensed area to cut, wash, dry and grind the desired area. At this time, the crushed after washing and drying the crypts (including leaves, stems, fruits, roots, bark and seeds) to increase the contact surface with the solvent.

Here, the crypts Abeliophyllum distichum ) is a plant of the family Asteraceae , which resembles a round fan of fruit and is named as 'Miscentrum', which is a shrub inhabiting only in Korea and is the world's only one natural monument. It has been confirmed by various studies that it contains about 10 times of polyphenol component and a large amount of components related to deodorization, deodorization and softening of meat.

In particular, verbascoside, an active ingredient of the extract of Asteraceae, is a compound belonging to phenylpropanoid glycoside, and various physiological activities such as antioxidant, anti-inflammatory, antibacterial and immunosuppressive effects have been reported. It has been demonstrated to exhibit biological activity against tumor cells (Wu et, al., 2007; Cardinali et, al., 2012).

It is preferable to collect the bark wood having the characteristics as described above at the beginning of April to the end of October. This is because the functional activation of the active ingredient is most actively performed in the barley tree harvested from early April to late October.

On the other hand, the crushed fine wood (including leaves, stems, fruits, roots, shells and seeds) can be prepared by extracting the solution containing the active ingredient through a solvent extraction method.

At this time, the solvent applied to the solvent extraction method is purified water, C ₁ -C ₄ alcohol, glycerin (glycerin), acetone (acetone), nucleic acid (hexane), ethyl acetate (ethyl acetate), butylene glycol (butylene glycol), One or two or more of propylene glycol, dichloromethane, chloroform and chloro ether may be used.

In extracting the extract solution from the bark wood, it is preferable to extract the total soluble solids minus the insoluble solids until the concentration of the soluble solids is 20 ° BRIX to 22 ° BRIX, which is the range of organic acid and the like. This is because the active ingredient is most distributed.

In one embodiment, the extraction solution is filtered through a filter of about 55㎛, and then concentrated by a known centrifugal thickener. Conditions for the concentration, the extraction solution may be concentrated through a centrifugal thin film concentrator rotating at 1,200rpm at a temperature of 80 ℃.

The concentrate concentrated by the concentrator as described above is cooled for 10 to 14 hours in a freezer at -30 to -35 ° C, and then lyophilized for 46 to 50 hours near the maximum -45 ° C temperature, and then known Through the crusher of to obtain a fine wood extract in powder form having a particle size of 10 to 200mesh.

Meanwhile, the term 'extract' described in the present specification generally has the meaning commonly used as a crude extract, but in a broader sense, also refers to a fraction additionally fractionating the extract. That is, the extract of the mystery tree includes not only one obtained by using an extraction solvent, but also one obtained by additionally applying a purification process thereto. For example, fractions obtained by passing the extract through an ultrafiltration membrane having a constant molecular weight cut-off value, separation by various chromatography (manufactured for separation according to size, charge, hydrophobicity or affinity), etc. Fractions obtained through the purification method are also within the scope of the present invention.

In a further embodiment of the present invention, the extract of the rice bran is preferably in the form of a powder, but may also be prepared in a liquid form, and may be ingested by containing the extract of the rice bran in a commercially available meat source. . At this time, when containing the extract of the bark in the meat source, it is preferable that 10 parts by weight to 500 parts by weight of the source material (meat source for meat) to have a unique taste with respect to 100 parts by weight of the bark extract.

In another further embodiment of the present invention, 1.0 to 40.0 parts by weight of a solution of any one or both of alkaline water (water obtained by electrically decomposing water) or mineral water with respect to 100 parts by weight of the extract Can be added. The alkali water or mineral water is added to the extract of the mysterious tree, thereby improving the function of deodorization and deodorization and flesh softening, which are the objects to be achieved in the present invention.

In addition, the meat softening composition with improved deodorizing and deodorizing property of the extract of the mysterious tree according to the present invention is added to any one or more groups selected from the group consisting of not only meat but also furniture, fibers and necessities, It can be formulated and manufactured for use in deodorization and deodorization, such as for animal husbandry, construction and food waste purification.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples.

EXAMPLE

Leaves and stems were collected from the stalks grown in Chuchu-ri, Goesan-gun, Chungbuk, and the collected leaves and stems were washed and dried, respectively, and the dried leaves and stems were cut to a size of 5-6 cm. The cut leaves and stems were separated and immersed in 10% (w / w) of 70% (w / w) alcohol and extracted for 24 hours. The extracted solution was filtered through a millipore filter (55 μm), concentrated with a centrifugal thin film concentrator, and used as a sample for the experiment. The obtained sample was stored in a freezer maintaining the temperature of -30 ℃ until the day of the experiment.

Experimental Example 1 Acteoside (verbascoside) Analysis

In this experiment, we compared the contents of sequential extracts of the leaves of S. japonica for the analysis of acteoside (verbascoside) and isoacteoside (isoverbascoside) that are specifically present in S. japonica. The analysis was performed using the critical method, and the effects on the verbascoside content by extraction temperature by solvent conditions were investigated. On the other hand, HPLC analysis conditions for the analysis of verbascoside content is as follows.

HPLC condition

Column: Capcell pak C18, 4.6 ml i.d. × 250 mm L., 5 μm, Shiseido, Japan

Flow rate: 1.0 ml / min

Detection: PDA, 330nm

Mobile phase: (A) 0.1% H ₃ PO ₄ / DW, (B) ACN

Injection volumn: 10µl

Gradient: Time (min) A Conc. (%) B Conc. (%) 0 90 10 7 75 25 15 75 25 23 40 60 25 0 100 30 0 100 32 90 10 40 stop

The results of the verbascoside standard curve and spectrum analysis according to the analysis conditions of the optimum HPLC are shown in FIG. 20. Referring to FIG. 20, as a result of analyzing the verbascoside by the analysis conditions of the optimum HPLC, a peak was observed at about 13.8 minutes, and a standard spectrum was observed at 330 nm as a result of the wavelength analysis. On the basis of the results obtained through the above results, the extracts were obtained for each condition in order to obtain the optimal extraction (sequential extraction, direct extraction, ultrasonic extraction, supercritical extraction) method and conditions (temperature, solvent%) of the extracts of the rice leaves.

The verbascoside content of the extracts by sequential extraction method was analyzed by HPLC at 203 nm. No verbascosides were detected in the Hexane layer, but the ethylacetate and methanol layers. In addition, in the ethylacetate layer, two peaks were observed overlapping at similar time periods. As a result of analyzing each peak through spectral analysis, peak 1 was similar to that of the verbascoside standard, confirming that peak 1 was verbascoside.

In the previous experiment, various peaks were analyzed by HPLC at 330 nm wavelength, which was separated and analyzed. Similarly to 203 nm wavelength analysis, verbascoside was not detected in the hexane layer, but ethylacetate and methanol layer were observed.

As a result, two peaks were observed at 330nm wavelength similar to the previous peaks of 203nm wavelength and two ethylacetate layers, and the first peak was found to be verbascoside.

In order to observe the verbascoside content of the leaf extract of the stalks by ultrasonic direct extraction, we observed the verbascoside content by the solvent (methanol, ethanol) or% of the solvent (50%, 100%). As a result, it was observed that the verbascoside content was increased the most in the 50% ethanol extraction.

In addition, we observed the verbascoside content of each solvent by using methanol, ethanol, 50% methanol, and 50% ethanol in order to observe the verbascoside content of the stem leaf extract through 60 ° C ultrasonic direct extraction. As in the case of 50% ethanol extraction, the highest verbascoside content was observed.

In order to observe the verbascoside content of the extract of the rice leaf by reflux extraction, the extraction solvent was extracted with methanol, ethanol, and water, and the verbascoside content of the extract was observed. An increase could be observed.

In order to observe the verbascoside content of the supercritical extract, the extract obtained by the supercritical process in 1% ethanol and the extract dissolved in water (D.W), respectively, were investigated through direct HPLC analysis.

To summarize the verbascoside content for the extraction method and extraction conditions are shown in Table 2.

Extraction Condition Verbascoside
Mg / 100ml
extract Solvent Condition
(Temp., Run time) Sequential Extraction
Step soxhlet ① Hexane 68 ℃, 8hr N.D. ② EtOAc 77 ℃, 8hr 20.86 ③ MeOH 65 ℃, 8hr 1725.26 Reflux extraction
Reflux ④ MeOH 65 ℃, 2hr 847.05 ⑤ EtOH 78 ℃, 2hr 921.60 ⑥ Hot-water 100 ℃, 2hr 70.77 Ultrasonic Extraction
Ultrasound-
assisted ⑦ 50% MeOH Ambient, 30min 150.43 ⑧ 50% MeOH, 60 ℃ 60 ℃, 30min 337.09 ⑨ 50% EtOH Ambient, 30min 248.37 % 50% EtOH, 60 ℃ 60 ℃, 30min 422.16 ⑪ 100% MeOH Ambient, 30min 236.31 % 100% MeOH, 60 ℃ 60 ℃, 30min 402.25 ⑬ 100% EtOH Ambient, 30min 332.30 % 100% EtOH, 60 ℃ 60 ℃, 30min 470.02 Supercritical Extraction
Sc-CO ₂ - ^* 50 ° C., 280 bar,
180 min N.D. Water soluble layer 0.64

_{^{* Sampling: 10㎎ Sc-CO 2}} extract in 1㎖ EtOH

As a result of analyzing verbascoside, which is an active ingredient of S. aureus, using HPLC-PDA, it showed the highest verbascoside detection rate at 60 ℃ ultrasonic extraction (30min) using S. ethanol (50%, 100%).

In addition, based on the above conditions, the stems, as well as the stems, were extracted from hot water and alcohol extracts, and analyzed for verbascoside content. In order to prepare a sample solution for the analysis of the contents of the stem and stem verbascoside, 100 ml of the solvent was added to 5 g of the analytical sample, and 100 ml of the solvent was sequentially added in the order of hexane, ethylacetate and methanol according to the polarity using a solxet device. Extraction (step down) extraction was carried out (each 8 hours), and then filtered using 100 ml after filter using Whatman No. 2, and the filtrate was filtered using Sylinge filter (0.45㎛ PVDF), followed by filtrate. Was used as the test solution.

In the case of direct extraction, 50 ml of solvent was added to 2.5 g of the analytical sample and extracted for 2 hours in 50, 85, 100% methanol and ethanol. Thereafter, the extraction solution was filtered using Whatman No. 2, and then 50 mL of the solution was filtered using 0.45 μm PVDF Sylinge filter, and the filtrate was used as a test solution.

In the case of ultrasonic extraction, 20 ml of methanol and ethanol were added to 1 g of analytical sample, and extracted for 30 minutes. The extracted extract solution was filtered using Whatman No. 2 and then 20 ml was used. Thereafter, the filtrate was used as a test solution after filtration using a 0.45㎛ PVDF Sylinge filter.

In the case of leaf and stem hydrothermal extraction, 900 g of water was added to 100 g of powder and hydrothermal extraction was performed at 100 ° C. for 2 hours, and the extraction yields were leaves (12%, 12g) and stem (6%, 6g), respectively.

In the case of leaf alcohol extraction, 70% EtOH was added to 12 kg of powder at 10 times and extracted at room temperature for 24 hours, and the extraction yield was 10.8% (1.3 kg).

Experimental Example 2 Inhibition, Deodorization and Deodorization Function of Food Poisoning Bacteria Extract

1.Ammonia Deodorization Assay

100 ppm ammonia gas was injected into a 10-liter Tedlar bag, and each sample (A: alkaline water + scavenger tree extract (freeze-dried) 0.02% / B: alkaline water + scavenger tree extract (freeze-dried)) 0.1% / C: alkaline water + 0.5% / D: Alkaline water + M. bark extract (freeze-dried) 1% / E: Alkaline water + mineral + 1st tree extract (freeze-dried) 10 ml, 0, 10, 30 , The deodorizing effect was tested by measuring the concentration of the remaining gas with a detection tube gas detector (SV-100S, Gastec, Japan) over 60min.

Referring to Figure 1, after the injection of all the samples, the concentration of residual ammonia gas showed a tendency to decrease with time, and the D treatment (D: alkaline water + scavenger extract) Freeze-drying) 1%) shows the best deodorizing effect. On the other hand, in the treatment E (E: alkaline water + mineral + fine wood extract (freeze drying) 1%) did not show a deodorizing effect by the addition of minerals.

2. Trimethylamine Deodorization Assay

30 ppm trimethylamine gas was injected into a 10-liter Tedlar bag, and each sample (A: alkaline water + scavenger tree extract (freeze-dried) 0.02% / B: alkaline water + scavenger tree extract (freeze-dried)) 0.1% / C: alkaline water + Mistula extract (freeze-dried) 0.5% / D: Alkaline water + finewood extract (freeze-dried) 1% / E: Alkaline water + mineral + 1st tree extract (freeze-dried) The deodorizing effect was tested by measuring the concentration of residual gas with a detection tube type gas meter (GV-100S, Gastec, Japan) over 30 and 60 min.

Referring to Figure 2, after the injection of all the samples, the concentration of residual trimethylamine gas showed a tendency to decrease over time, D concentration treatment (D: alkaline water + scavenger extract) (Freeze drying) 1%) shows the best deodorizing effect. On the other hand, in the treatment E (E: alkaline water + mineral + fine wood extract (freeze drying) 1%) did not show a deodorizing effect by the addition of minerals.

3. Hydrogen sulfide deodorization assay

50 ppm hydrogen sulfide gas was injected into a 10-liter Tedlar bag, and each sample (A: alkaline water + scavenger tree extract (freeze-dried) 0.02% / B: alkaline water + scavenger tree extract (freeze-dried)) 0.1% / C: alkaline water + 0.5% / D: Alkaline water + M. bark extract (freeze-dried) 1% / E: Alkaline water + mineral + 1st tree extract (freeze-dried) 10 ml, 0, 10, 30 , The deodorizing effect was tested by measuring the concentration of the remaining gas with a detection tube type gas detector (GV-100S, Gastec, Japan) over 60min.

Referring to FIG. 3, after the injection of all the samples, most of the hydrogen sulfide gas concentrations showed a significant decrease in all the sample treatments after 10 minutes, which is the initial measurement time. The treatment group (D: 1% alkaline water + crypt extract (freeze drying)) showed the best deodorizing effect of less than 1ppm. On the other hand, in the E treatment (E: 1% alkaline water + mineral + extract extract (freeze drying)) showed no deodorizing effect by the addition of minerals.

4. Methylmercaptan Deodorization Assay

Inject a 4.0 ppm methyl mercaptan gas into a 10-liter Tedlar bag, and each sample (A: alkaline water + scavenger tree extract (freeze-dried) 0.02% / B: alkaline water + scavenger tree extract (freeze-dried) 0.1% / C : Alkaline water + fine wood extract (freeze drying) 0.5% / D: Alkaline water + fine wood extract (freeze drying) 1% / E: Alkaline water + mineral + fine wood extract (freeze drying) 1%) after injecting 10ml 0, The deodorizing effect was tested by measuring the concentration of the remaining gas with a detection tube type gas meter (GV-100S, Gastec, Japan) over a period of 10, 30, 60 minutes.

Referring to Figure 4, after the injection of all the samples, the concentration of the remaining methyl mercaptan gas showed a tendency to decrease over time, D concentration treatment (D: alkaline water + tailwood tree with a high concentration of barley bark extract) In the extract (freeze-dried) 1%) almost all of the methyl mercaptan gas disappeared after 10 minutes of treatment. On the other hand, in the E treatment (E: 1% alkaline water + mineral + extract extract (freeze drying)) showed no deodorizing effect by the addition of minerals.

Experimental Example 3 Measurement of the Breeding Effect According to the Treatment of Microwire Extract

In order to evaluate the effect of the extracts of stalks (hereinafter referred to as 'scavenger extract') on the meat effect of meat products, cut the pork and beef fillets to a thickness of 3 cm, and then treated with untreated (water), alkaline water treatment, alkaline water + Treated with 0.02% micro alcohol extract, alkaline water + 0.1% micro alcohol extract, alkaline water + mineral + 0.02% micro alcohol extract, and immersed for 1 hour and 12 hours, and then drained with gauze to treat each extract. The meat effects (heating loss, shear force and color change) were observed. The added minerals were calcium (648.5 mg / l), magnesium (272.0 mg / l), zinc (7.7 mg / l), potassium (2947.6 mg / l), iron (3.4 mg / l), phosphorus (1.1404 mg / l). l), manganese (1.9 mg / l), sodium (27.43 mg / l), selenium (79.58 µg / l), and copper (0.5 µg / l).

1. Changes in Meat Color by Immersion of Addition of Microwire Extract Additives

Meat color is cut in muscle to expose the cut surface to air for 30 minutes, and then using Chromameter (Minolta Co. CR-300, Japan), CIE (Commision Internationale de Ledairage) L, a, b (L, lightness), a Redness and b (Yellowness) were measured three times and the average value was applied. The head was not moved during the measurement. At this time, the reference color standard plate used was fixed using a white tile of Y = 92.40, x = 3136, and y = 0.3196, and then measured the color difference of the sample.

Referring to FIGS. 5 and 6, as a result of measuring the L value (brightness value) among the meat color changes, the difference between the 1 hour treatment group and the 12 hour treatment group in all the pork loin and beef sirloin treatments Was not observed. In addition, no significant differences were observed between the group of the group of extracts. Therefore, it was confirmed that the treatment of the sample did not affect the brightness of the flesh color.

Referring to FIGS. 7 and 8, as a result of measuring the a value (redness) of the color change, no significant difference was observed between the 1 hour treatment group and the 12 hour treatment group similarly to the L value. In addition, no significant difference was observed between the treatment groups of the miter extract. Therefore, it was confirmed that the treatment of the sample did not affect the redness of the color color.

Referring to FIG. 9 and FIG. 10, as a result of measuring the b value (yellowness) in flesh color, no significant difference was observed between the 1 hour treatment group and the 12 hour treatment group similarly to the L value and a value. Did. In addition, no significant difference was observed between the treatment groups of the miter extract. Therefore, it was confirmed that the treatment of the sample did not affect the color yellowness.

2. Changes in heating loss due to immersion of softwood extract additives

The heating loss is 3 cm thick slices into a circular shape (weight 150 ± 5g), put in a plastic pack, put in a 80 ℃ water-bath, heated for 40 minutes, and allowed to cool in running water for 20 minutes, then reduced weight after heating Was measured by the weight ratio (%) of the initial sample.

Referring to FIGS. 11 and 12, as a result of evaluating the heating loss of the pork sirloin and beef sirloin treated with the micro wire extract immersion liquid, the change according to the treatment time was not observed in the same manner as the previous results. No significant difference was observed between the groups of the extracts. Therefore, it was confirmed that the softener with the addition of the micro wire extract did not affect the heating loss of the meat product.

3. Measurement of shear force test by immersion of softwood extract

Shear force is a 3cm-thick steak, cut into muscles at right angles to the direction of muscle fibers, heated for 40 minutes at 80 ° C, and cooled in water for 20 minutes. After the sample was drilled by using the Instron Univeral Testing Machine (Model 3343, UK) was cut in the direction perpendicular to the muscle fiber direction and the shear force was measured, repeated at least eight times.

Referring to FIGS. 13 and 14, as a result of evaluating the shear force of the pork fillet and beef sirloin treated in the immersion extract addition, the shear force was decreased in the addition of the fine extract, compared to the previous results. The treatment group showing a decrease was observed as a group in which coarse extract (0.1%) was treated with alkaline water. These results are considered to be the result of the meat action by the addition of the micro wire extract.To sum up the results, the treatment of the micro wire extract reduced the shear force without changing the color of pork and beef (L, a, b value) It can confirm that it shows.

4. Sensory evaluation

The sensory evaluation was carried out on a scale of 7 points for heated meat by 15 skilled workers.The heated meat was cut into 0.5cm thick pork (pork belly, neck meat, sirloin) and beef (red sesame meat, cut meat). Fully cooked in a heated pan to the subject was provided for each part. When applying the 7-point scale method, 1 point was marked as very bad or low, and 7 points were marked as very good or strong, and sensory evaluation was conducted (color, texture). It was assumed that it was highly evaluated.

In order to observe the effect of the addition of the fine extract on the quality characteristics of meat products (pork / beef), the fine extract (0.02%, 0.1%), the combination of alkaline water treatment and the fine extract (0.02%) + mineral and alkaline water combination After soaking in the treatment solution for 1 hour, the sensory evaluation for each part of the meat product (n = 10) was performed.

Referring to Table 3 and Figure 15, as a result of performing sensory evaluation of pork belly, as a result of control, alkaline means poisoning treatment, micro-extract (0.02%) + mineral and alkaline water treatment, micro-extract (0.02%) and There was no change in meat color in the combination of alkaline water, micro-extract (0.1%) and alkaline water combination. In addition, as a result of the evaluation of off-flavor, it was observed that the off-flavor was the highest in the control group, and the sensory evaluation result on the texture of the micro-extract (0.1%) and the combination of alkaline water, micro-extract (0.02%) and alkaline water It was observed in the order of combination treatment, fine extract (0.02%) + mineral and alkaline water treatment, and there was no difference between the two groups. As a result of comprehensive preference observation, it was found that the fine extract (0.1%) and the alkaline water combination treatment were the highest.

control Alkaline water A wisteria tree
Extract (0.02%) +
Mineral +
Alkaline water A wisteria tree
Extract (0.02%) +
Alkaline water A wisteria tree
Extract (0.1%) +
Alkaline water color 4.83 ± 1.77 4.66 ± 1.49 4.66 ± 1.24 4.83 ± 1.21 4.66 ± 1.10 off-flavor 4.16 ± 1.34 3.00 ± 1.91 2.00 ± 0.81 2.33 ± 1.24 1.66 ± 0.47 texture 3.83 ± 1.46 4.00 ± 1.41 4.50 ± 0.50 4.83 ± 1.77 5.50 ± 0.95 overall-
acceptability 3.5 ± 0.95 4.00 ± 1.82 5.00 ± 1.15 5.33 ± 0.74 6.00 ± 0.81

Referring to the following Table 4 and Figure 16, as a result of performing sensory evaluation on the pork neck, similar to the results of pork belly, Control, alkaline means poisoning treatment, fine extract (0.02%) + mineral and alkaline water treatment treatment, rice wire There was no change in palatability according to color in the extract (0.02%), alkaline water combination treatment group, micro-extract (0.1%) and alkaline water combination treatment group, and odor items were the highest in Control group. The texture was highest in the micro-extracts (0.1%) and the alkaline water treatment group, and the overall preference was also observed in the micro-extracts (0.1%) and the alkaline water combination treatment group, and the overall result was pork belly in all evaluation items. Similarly observed.

control Alkaline water A wisteria tree
Extract (0.02%) +
Mineral +
Alkaline water A wisteria tree
Extract (0.02%) +
Alkaline water A wisteria tree
Extract (0.1%) +
Alkaline water color 4.33 ± 0.94 4.50 ± 1.38 4.83 ± 1.34 5.00 ± 1.15 5.00 ± 1.29 off-flavor 3.83 ± 1.21 3.00 ± 1.52 2.33 ± 0.74 1.83 ± 0.68 2.16 ± 1.46 texture 3.66 ± 1.24 4.16 ± 1.46 4.83 ± 1.86 5.83 ± 0.68 5.66 ± 0.74 overall-
acceptability 4.16 ± 0.89 4.83 ± 0.89 5.50 ± 0.76 5.50 ± 0.95 5.83 ± 0.68

Referring to Table 5 and Figure 17, the results of sensory evaluation on the effect of the addition of the fine extracts on the sensory quality of pork loin, as in the case of sirloin similar to the results of pork belly The color change of color control for control, alkaline means poison treatment, micro-extract (0.02%) + mineral and alkaline water combination, micro-extract (0.02%) and alkaline water combination, micro-extract (0.1%) and alkaline water combination In the off-flavor evaluation, the highest off-flavor was observed in the control group, and the texture was found to be the best in the micro-extract (0.1%) and the alkaline water treatment group, considering all items such as color, off-flavor, and texture. As a result of evaluating the overall acceptability, the overall acceptability in the untreated extract (0.1%) and alkaline water treatment Chapter have been observed that appear high.

control Alkaline water A wisteria tree
Extract (0.02%) +
Mineral +
Alkaline water A wisteria tree
Extract (0.02%) +
Alkaline water A wisteria tree
Extract (0.1%) +
Alkaline water color 4.00 ± 0.81 4.16 ± 1.21 4.17 ± 1.06 4.16 ± 1.67 4.33 ± 0.74 off-flavor 3.66 ± 0.94 3.16 ± 1.46 2.16 ± 1.34 2.50 ± 1.25 1.66 ± 0.47 texture 3.16 ± 1.95 4.00 ± 1.41 4.66 ± 0.74 4.50 ± 0.95 5.16 ± 1.34 overall-
acceptability 3.50 ± 0.95 4.00 ± 1.81 4.50 ± 0.76 4.66 ± 0.74 5.00 ± 1.00

On the other hand, in order to investigate the effect of the addition of the miter extract according to the types of meat products on the sensory quality characteristics, two types of beef (red bean sesame, chopped meat) were additionally selected and sensory evaluation was performed.

As a result of observing the effect of the treatment of the micro-extract on the color of beef red sesame, as shown in Table 6 and Figure 18, Control, alkaline means poison treatment, micro-extract (0.02%) + mineral and alkaline water combination treatment, micro-extract (0.02%), Alkaline water treatment, micro-extracts (0.1%) and Alkaline water treatment were not affected by the color change, respectively. Deodorization decreased in the order of single treatment, micro-extract (0.02%) + mineral and alkaline water combination, micro-extract (0.02%) and alkaline water combination, micro-extract (0.1%) and alkaline water combination. The texture was found to be best in the combination of micro-extract (0.1%) and alkaline water, followed by micro-extract (0.02%) + mineral and alkaline water combination, micro-extract (0.02%) and alkaline water treatment, alkaline means poison treatment, and control. Appeared low. Based on the above results, it was observed that the overall acceptability was highest in the micro-extracts (0.1%) and the alkaline water combination treatment.

control Alkaline water A wisteria tree
Extract (0.02%) +
Mineral +
Alkaline water A wisteria tree
Extract (0.02%) +
Alkaline water A wisteria tree
Extract (0.1%) +
Alkaline water color 4.50 ± 0.95 4.66 ± 0.94 4.66 ± 1.24 4.50 ± 1.25 4.50 ± 0.95 off-flavor 4.50 ± 0.50 4.00 ± 0.81 2.16 ± 1.34 2.50 ± 1.25 1.50 ± 1.11 texture 2.66 ± 0.47 3.33 ± 0.74 4.66 ± 1.59 4.66 ± 1.37 5.16 ± 1.34 overall-
acceptability 3.16 ± 0.89 4.00 ± 1.81 4.83 ± 1.06 5.33 ± 0.74 5.50 ± 1.25

In addition, as a result of observing the effect of the treatment of the fine extract on the color of the beef loin, as shown in Table 7 and Figure 19, no change in the palatability according to the color change was observed in all treatments. As a result of evaluation on off-flavor, similar to the previous sensory evaluation results of red sesame seeds, the off-flavor was found to be the highest in the control group. %), Alkaline water combination treatment group, fine extract (0.02%) + mineral and alkaline water combination treatment group, alkaline means poisoning treatment group, and Control. In addition, it was observed that the overall acceptability was highest in the micro-extracts (0.1%) and the alkaline water combination treatments.

control Alkaline water A wisteria tree
Extract (0.02%) +
Mineral +
Alkaline water A wisteria tree
Extract (0.02%) +
Alkaline water A wisteria tree
Extract (0.1%) +
Alkaline water color 5.16 ± 1.21 4.83 ± 1.46 5.16 ± 1.21 5.16 ± 1.57 5.00 ± 1.91 off-flavor 3.33 ± 0.94 2.50 ± 1.25 1.66 ± 0.74 1.83 ± 0.68 1.66 ± 0.74 texture 3.16 ± 1.34 4.00 ± 1.00 5.00 ± 0.57 5.50 ± 1.76 5.16 ± 0.68 overall-
acceptability 3.33 ± 1.10 4.00 ± 1.00 5.00 ± 0.57 5.16 ± 1.06 5.83 ± 0.89

Based on the above experimental results, the extract of the asteraceae according to the present invention does not affect the color change of the meat product, it is confirmed that the effect of improving the texture and at the same time improve the texture by reducing odor effectively Can be.

Claims (8)

Abeliophyllum distichum ) leaf extract, fruit extract, root extract, bark extract, seed extract or a mixture extract thereof as an active ingredient,
The active ingredient is a deodorizing and deodorizing improved meat softening composition, characterized in that it comprises a single or both of the components in the verbascoside (verbascoside) or polyphenol (polyphenol). According to claim 1,
The extract is,
To prepare a pulverized by grinding the raw material of the fine wood, prepared by mixing the pulverized with either water or alcohol to stand for 1 to 2 days at room temperature,
Meat-softening composition with improved deodorant and deodorant, characterized in that the extract is prepared under heating, reduced pressure and vacuum. According to claim 1,
The composition is a deodorizing and deodorizing improved meat softening composition, characterized in that it contains 1.0 to 40.0 parts by weight of a solution of mixed alone or both in alkaline water or mineral water with respect to 100 parts by weight of the extract extracted from the fine wood.
According to claim 1,
The extract is,
Purified water, C ₁ -C ₄ alcohol, glycerin, acetone, nucleic acid, hexane, ethyl acetate, butylene glycol, propylene glycol, dichloromethane ), Chloroform (chloroform) and ethyl ether (ethyl ether) deodorizing and deodorizing meat tender softening composition characterized in that it is prepared by solvent extraction or fractionation using any one solvent or two or more mixed solvents. According to claim 1,
The composition is meat deodorizing and deodorizing improved meat softening composition, characterized in that it further comprises any one or both selected from transferases or excipients. According to claim 1,
The composition for meat softening improved deodorizing and deodorant, characterized in that formed in a liquid or powder form.
According to claim 1,
The composition is a deodorizing and deodorizing improved meat softening composition, characterized in that 10 to 500 parts by weight of the source material to give a unique taste to each 100 parts by weight of the extract extracted from the bark wood is added. According to claim 1,
The composition,
It is added to any one or more groups selected from the group consisting of furniture, textiles and necessities, or
A meat softening composition having improved deodorization and deodorization, characterized in that it is formulated for use in deodorization and deodorization for livestock, construction, and food waste purification.

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