KR20200093774A - Sauce composition for meat and meat using thereof - Google Patents

Abstract

The present invention relates to a seasoning composition for meat and the meat seasoned using the same. More specifically, the present invention is characterized in that the seasoning composition for the meat containing sugar, salt, sesame seeds, and pineapple powder is manufactured and applied to the meat. According to the present invention, smell of the meat is removed, taste, flavor, and quality of the meat are improved, thereby increasing consumption of the meat. In addition, there is an effect of excellent storage properties of the seasoning composition.

Description

Seasoning composition for meat and meat seasoned using the same{SAUCE COMPOSITION FOR MEAT AND MEAT USING THEREOF}

The present invention relates to a seasoning composition for meat and meat that has been ground using the same, and more specifically, to enhance the flavor of meat, remove the characteristic smell, and improve the meat quality, It is about the meat that has been ground.

Due to the westernization and diversification of eating habits, the consumption of meat is increasing day by day, and meat represented by pork, beef, and chicken is processed and consumed in a variety of food types, such as grilled, steamed, fried, hot, and red.

In general, meat that is not seasoned is chewy and has a bad smell. Moreover, in the case of meat with a low grade, the smell is more severe, the meat quality is poor, and the flavor is poor. Accordingly, seasoning compositions for enhancing flavor by mixing with meat or mixing with meat have been developed and distributed, and their marketability is gradually expanding.

As a prior art of such a seasoning composition for meat, Korean Patent No. 10-1596633 is published. The prior patent provides a seasoning composition including vegetable and broth concentrate, raw Omi juice, and removes the redness of meat. The flavor was improved.

In addition, Korean Patent Registration No. 10-0590610 provides a seasoning composition having a spicy taste such as red pepper oil and capsaicin to remove stink of meat and enhance palatability.

In addition, Korean Patent No. 10-0944965 provided a seasoning composition comprising lotus leaf, pine needle, bamboo leaf, and mulberry leaf, to remove the smell of meat and improve the storage of meat.

However, as described above, all of the preceding patents have the disadvantage of removing the smell of meat and improving its taste through the seasoning of strong flavor, and the intrinsic flavor of meat cannot be felt.

In addition, all of these conventional seasoning compositions are composed of a liquid, and thus, there is a disadvantage in that the storage period is short.

(Registration patent 0001) KR 10-1596633 B1 (Registration patent 0002) KR 10-0590610 B1 (Registration patent 0003) KR 10-0944965 B1 (Registration patent 0004) KR 10-0635483 B1

Therefore, the object of the present invention is to remove the peculiar taste of meat, to improve the light and savory taste and flavor of meat, as well as a seasoning composition for meat that can smoothly improve the meat quality through the meat growth action and underlined using the same In providing meat.

Another object of the present invention is to provide a meat seasoning composition that is easy to use and has a shelf life extending from a powder form, unlike the conventional seasoning composition, and uses the same to provide the base meat.

The spice composition for meat of the present invention for achieving the above object is characterized by including sugar, salt, sesame seeds and pineapple powder.

In addition, the seasoning composition for meat is characterized in that it further comprises glucose and pepper.

In addition, with respect to 100 parts by weight of the sugar, 25 to 35 parts by weight of salt, 10 to 20 parts by weight of sesame, 5 to 15 parts by weight of pineapple powder, 5 to 10 parts by weight of glucose and 2 to 4 parts by weight of pepper powder do.

In addition, the seasoning composition for meat is characterized in that it further comprises 2 to 4 parts by weight of the banana leaf extract powder and 2 to 4 parts by weight of the glycated extract powder.

And the meat seasoned using the seasoning composition for meat according to the present invention, the above-mentioned seasoning composition for meat is applied in an amount of 5 to 15 g per 100 g of meat to one or more meats of roast pork, roast beef, and beef for roasting It is characterized by being.

According to the seasoning composition for meat according to the present invention and the meat underlined using the same, the flavor of the meat is effectively removed, and the taste, flavor, and meat quality are improved, and the consumption of meat can be increased even though the flavor is not irritating or strong. It works. In addition, since it is in the form of a powder, it is easy to use the seasoning composition and has an effect of excellent storage.

Hereinafter, the present invention will be described in detail.

The spice composition that removes the smell of meat or acts as a meat extract has a strong flavor and inhibits the peculiar flavor of meat, and most of them are made in a liquid state, which is inconvenient to use and has a short storage period.

The present invention is to solve all the problems of the conventional meat seasoning composition, there is no stimulating yet strong flavor, the meat's unique savory and plain taste and flavor is improved while removing stinginess and also improving the meat quality It is to provide a seasoning composition for meat. In addition, since it is in powder form, it is easy to use, and the storage period is also extended to provide a seasoning composition for meat.

Before explaining the present invention in detail, the meat spice composition according to the present invention is most preferably used for roasting beef or roasting pork, but it can also be used for beef for roasting, and it can be used for other meats. .

The seasoning composition for meat according to the present invention is characterized by including sugar, salt, sesame seeds and pineapple powder.

First, the sugar not only gives the meat a rich taste, but also serves to enhance flavor, and can be used without limiting its type. However, it is most preferable to use yellow sugar to improve the color of meat.

The salt is to give the meat a liver to improve the overall taste, but does not limit the type, it is preferable to use flower salt for the overall flavor.

The sesame is for doubling the savory taste of meat.

The pineapple powder is dried and crushed the flesh of the pineapple, and is intended to improve meat quality by softening meat. It also removes the smell of meat. The pineapple powder can be prepared by drying and grinding through a conventionally known method, and any of commercially available products can be used.

That is, the seasoning composition for meat according to the present invention improves meat quality through pineapple powder, improves a plain and savory taste through interaction of sugar, salt and sesame, and enhances flavor.

At this time, the composition ratio is preferably based on 100 parts by weight of the sugar, 25 to 35 parts by weight of salt, 10 to 20 parts by weight of sesame, and 5 to 15 parts by weight of pineapple powder. Because. Hereinafter, parts by weight are based on 100 parts by weight of the sugar.

The seasoning composition for meat of the present invention formed as described above has an effect of improving the savory taste and light taste of meat, removing stinginess, and improving meat quality through a tenderness action.

Therefore, when the seasoning composition of the present invention is used for low-grade meat, it is possible to provide the same level of taste and flavor as the high-grade meat, and when using the seasoning composition of the present invention for high-grade meat, the flavor is further enhanced. I can give it.

In addition, when using such a seasoning composition, because the osmotic pressure, the meat becomes bright red, so the preference for meat increases, and since it is in the form of powder, it is easy to use and has a long storage period.

Meanwhile, the seasoning composition according to the present invention may further include 5 to 10 parts by weight of glucose and 2 to 4 parts by weight of pepper.

The glucose, while giving the umami flavor to the meat, serves to improve the overall flavor, it uses a powder form. At this time, if the glucose is less than 5 parts by weight, its role is negligible, and when it exceeds 10 parts by weight, the overall flavor of meat is lowered, so it is preferably used as 5 to 10 parts by weight.

The pepper powder effectively removes the odor of meat, and if the pepper powder is less than 2 parts by weight, the effect of removing the odor is negligible, and when it exceeds 4 parts by weight, the flavor of the pepper powder becomes stronger and the overall taste of meat is damaged, so 2-4 It is preferably used in parts by weight.

In addition, the seasoning composition for meat of the present invention may further include 2 to 4 parts by weight of banana leaf extract powder and 2 to 4 parts by weight of glycated extract powder.

The banana leaf extract powder makes the flavor of the meat light, and effectively removes the odor of meat. If the banana leaf extract powder is less than 2 parts by weight, the effect is negligible. Since the flavor is not good, it is preferable to be used in 2-4 parts by weight.

The production of the banana leaf extract powder can be extracted according to a conventional method known in the art for preparing an extract powder from natural products, ie, under a condition of a normal temperature and pressure, using a conventional solvent. Illustratively, the banana leaf is washed and rinsed appropriately, and after drying, 10 to 20 times the weight of the dried product is added to at least one extraction solvent among water, ethanol and methanol, and this is performed at 20 to 100°C for 2 to 30 hours. It can be extracted by extraction methods such as hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction. In addition, the prepared extract may then be subjected to filtration, concentration and drying to remove the solvent, and pulverize it to prepare a powder. Filtration may use a filter paper or a reduced pressure filter, concentration may be carried out under a reduced pressure concentrator, drying may be a freeze-drying method, but is not limited thereto.

The glycated extract powder effectively removes various odors of meat so as to have a clean and light flavor. When the glycated extract powder is less than 2 parts by weight, the effect is negligible, and if it exceeds 4 parts by weight, the meat flavor is not good. Therefore, it is preferable to use 2 to 4 parts by weight.

At this time, the glycosylated extract powder can be extracted using a conventional solvent under the conditions of conventional temperature, pressure, that is, according to a conventional method known in the art for preparing an extract powder from natural products. Illustratively, at least one of the fruits and roots of glycosylation is appropriately washed and crushed, and after drying, 10 to 20 times the weight of the dried product is added to at least one extraction solvent among water, ethanol and methanol, and this is 20 to 100. It can be extracted by extraction method such as hot water extraction, cold needle extraction, reflux cooling extraction or ultrasonic extraction for 2 to 30 hours at ℃. In addition, the prepared extract may then be subjected to filtration, concentration and drying to remove the solvent, and pulverize it to prepare a powder. Filtration may use a filter paper or a reduced pressure filter, concentration may be carried out under a reduced pressure concentrator, drying may be a freeze-drying method, but is not limited thereto.

The meat seasoning composition as described above has an advantage of effectively removing the smell of meat, improving flavor, and improving meat quality without using an irritating material.

The seasoning composition for meat is most preferably used for roasting beef or roasting pork, but it is also possible to use for beef for roasting, and does not limit the type of meat.

Hereinafter, the meat seasoned using the seasoning composition for meat according to the present invention will be described.

The meat underlined by the present invention may be one or more kinds of meat for roasting pork, roasting beef, and sashimi, and the above-mentioned seasoning composition for meat is applied in an amount of 5-15 g per 100 g of meat. . At this time, if the amount of the seasoning composition for meat is less than 5 g per 100 g of meat, the above-mentioned effect becomes insignificant, and when it exceeds 15 g, it is excessive and the salty or sweet taste can be strongly felt, so only 5 to 15 g per 100 g of meat is used. desirable.

Through this base, the meat becomes reddish, the smell and odor are removed, and the taste, aroma and texture are improved, so that the lower grade meat can have the same level of flavor as the higher grade meat, as well as the higher grade meat. Will have a better flavor.

Hereinafter, a method of seasoning meat using the seasoning composition for meat according to the present invention will be described.

First, beef or roast pork to be used for roasting or sashimi is prepared by cutting into appropriate sizes. At this time, the appropriate size means that the meat is usually cut to the size of meat used for roasting or sashimi, but it is not limited.

And the meat or the seasoning composition of the present invention is applied to the beef or pork, that is, sprinkled.

The meat to which the seasoning composition is applied as described above can be baked as it is or consumed as it is.

In addition, when using meat having a thickness such as the sirloin, a plurality of grooves may be made on the surface of the meat before application of the seasoning composition for meat, so that the seasoning composition for meat can sufficiently penetrate into the meat. At this time, the method of making the groove is not limited, and it is sufficient if the meat is poked using a fork or the like, and the size, shape, and number of the groove are not limited.

In addition, after applying the seasoning composition to the meat, it may be consumed as it is or baked, but aged at room temperature for 10 to 30 minutes to allow the meat seasoning composition to sufficiently penetrate into the meat. In this case, the flavor is further improved.

Hereinafter, the present invention will be described in more detail through specific examples.

(Example 1)

Seasoning composition was prepared by mixing 100 g of yellow sugar, 30 g of flower salt, 14 g of glucose and 20 g of pineapple powder.

(Example 2)

It was carried out in the same manner as in Example 1, 6g pepper and 30g of sesame seeds were further mixed to prepare a seasoning composition.

(Example 3)

The same procedure as in Example 2 was performed, but 6 g of banana leaf extract powder and 6 g of glycated extract powder were further mixed to prepare a seasoning composition.

At this time, the banana leaf extract is washed with clean water, then dried in the shade for 10 days, crushed to about 100 mesh, and 200 ml of distilled water is added to 15 g of the powdered banana leaf, and then 90 to 100° C. for about 2 hours. It was extracted from and filtered with a 250 mesh filter cloth and 0.5 μm filter paper, concentrated under reduced pressure at 50° C. using a rotary pressure concentrator, lyophilized and then crushed to about 200 mesh. Then, the prepared extract powder was irradiated and sterilized with 60Co gamma rays (10 kGy/H, 25 kGy).

The glycated extract powder is washed with clean water, naturally dried in the shade for 10 days, crushed to 100 mesh, and 200 ml of distilled water is added to 15 g of the powdered banana leaf, and then at 90 to 100° C. for about 2 hours. It was extracted, filtered with a 250 mesh filter cloth and 0.5 μm filter paper, concentrated under reduced pressure at 50° C. using a rotary pressure concentrator, lyophilized, and then crushed to about 200 mesh. Then, the prepared extract powder was irradiated and sterilized with 60Co gamma rays (10 kGy/H, 25 kGy).

(Test Example 1)

After cutting 100 g of beef sirloin into the same thickness, it was divided into four groups. In addition, each group of beef was sprinkled with 15 g per 100 g of the seasoning compositions of Examples 1, 2, and 3 evenly. However, only one group of control was evenly sprinkled with 2.25 g of flower salt per 100 g of beef.

Next, samples of each group were aged at 25°C for 30 minutes, and then prepared by baking at the same temperature and time in the same manner.

And a sensory test was conducted for this. The sensory test examined the taste, odor (smell), meat (texture) and overall preference by using the 9-point scoring method for 30 panelists who were trained, 9 points for a very good case, and a very unpleasant case. It was expressed as 1 point, and the score was evaluated to decrease sequentially, and the average value was rounded to the second decimal place and the results are shown in Table 1 below.

At this time, the temperature of all the samples used for sensory evaluation was prepared to be at room temperature, 20 g of the sample was put in the mouth, chewed for 20 seconds, and evenly irritated the oral epidermis, spit out, and the mouth was washed with water each time the evaluation of one sample was completed. The next sample was evaluated after the minutes had elapsed.

Results of Test Example 1. division flavor smell Meat quality (texture) Overall preference Example 1 6.7 6.9 7.8 6.9 Example 2 7.5 7.1 7.7 7.6 Example 3 8.1 8.2 8.3 8.3 Control 5.1 4.2 5.3 5.1

As can be seen from Table 1, it was confirmed that Examples 1 to 3 had higher results in taste, smell, texture, and overall preference than the control group.

(Test Example 2)

After cutting the pork belly of pork to the same thickness by 100 g, it was divided into four groups. In addition, each group was sprinkled with 15 g per 100 g of the seasoning compositions of Examples 1, 2, and 3 evenly. However, only one group of control group was sprinkled with only 2.25 g of flower salt per 100 g of pork.

Next, samples of each group were aged at 25°C for 30 minutes, and then prepared by baking at the same temperature and time in the same manner.

And the sensory test for this was conducted and evaluated in the same manner as in Test Example 1, and the results are shown in Table 2 below.

Results of Test Example 2. division flavor smell Meat quality (texture) Overall preference Example 1 6.5 6.7 6.2 6.4 Example 2 7.2 7.3 6.7 7.1 Example 3 7.9 7.9 7.2 7.8 Control 4.8 3.8 5.3 4.8

As can be seen in Table 2, it was confirmed that Examples 1 to 3 had higher results in taste, smell, texture, and overall preference than the control group.

Although the present invention has been described in detail using preferred embodiments, the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (5)

Meat, seasoning composition characterized in that it comprises sugar, salt, sesame and pineapple powder.
According to claim 1,
Seasoning composition for meat, characterized in that it further comprises glucose and pepper.
According to claim 2,
With respect to 100 parts by weight of sugar, 25 to 35 parts by weight of salt, 10 to 20 parts by weight of sesame, 5 to 15 parts by weight of pineapple powder, 5 to 10 parts by weight of glucose and 2 to 4 parts by weight of pepper powder Dragon seasoning composition.
According to claim 3,
Banana leaf extract powder 2-4 parts by weight and glycated extract powder 2-4 parts by weight further comprising a seasoning composition for meat.
Meat seasoning characterized in that the meat seasoning composition of any one of claims 1 to 4 is applied in an amount of 5 to 15 g per 100 g of meat to one or more meats of roast pork, roast beef, and beef for roasting. Meat seasoned using the composition.