KR20200097945A - Mushroom and aging meat using a sauce flavored with grape juice - Google Patents

Mushroom and aging meat using a sauce flavored with grape juice Download PDF

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KR20200097945A
KR20200097945A KR1020190015424A KR20190015424A KR20200097945A KR 20200097945 A KR20200097945 A KR 20200097945A KR 1020190015424 A KR1020190015424 A KR 1020190015424A KR 20190015424 A KR20190015424 A KR 20190015424A KR 20200097945 A KR20200097945 A KR 20200097945A
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meat
grape juice
sauce
mushrooms
aging
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KR1020190015424A
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김소정
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김소정
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a method of aging meat with a sauce containing mushrooms and grape juice as main ingredients, and to meat aged by this method. In particular, the present invention relates to a meat aging method of preparing a sauce by mixing grape juice with Phellinus linteus powder and shiitake mushroom powder, firstly aging meat such as beef and pork for a certain time at low temperature with this sauce, and secondly aging the meat by applying a second grape juice sauce in which ginger, garlic, and herb powder are mixed to the first grape juice sauce at a low temperature, and the meat aged by this method. The present invention relates to the meat aging method comprising the processes of mixing Phellinus linteus powder and shiitake mushroom powder made by crushing well-dried Phellinus linteus and shiitake mushroom and red grape juice made by liquidizing red grapes in a ratio of 1:1:2 to prepare a first grape juice sauce, firstly aging meat with the first grape juice sauce by pouring the first grape juice sauce to the meat with a thickness suitable for eating and immersing the meat for 8 to 12 hours at a low temperature of 0 to 3°C, and secondly aging the meat by soaking the firstly low-temperature aged meat in a second grape juice sauce mixed with 5 to 10% by weight of ginger, 5 to 10% by weight of garlic, 2 to 5% by weight of herb powder with respect to the weight of the first grape juice sauce, and the meat aged by this method.

Description

버섯과 포도즙이 가미된 소스를 활요한 육류숙성 및 숙성 육류{omitted}Mushroom and Grape Juice-Fried Meat and Aged Meat{omitted}

본 발명은 버섯과 포도즙을 주재료로 한 소스로 육류를 숙성하는 방법 및 이 방법에 의해 숙성된 것이다.The present invention is a method of aging meat with a sauce containing mushrooms and grape juice as the main ingredients, and it is aged by this method.

본 발명을 더욱 상세하게 설명하면, 상황버섯 분말과 표고버섯 분말에 포도즙을 혼합하여서 된 소스를 조성하고, 이 소스로 쇠고기 및 돼지고기 등의 육류를 저온에서 일정시간 1차 숙성시키고, 상기 상황버섯 분말과 표고버섯 분말에 포도즙을 혼합한 제1포도즙 소스에 생강, 마늘, 허브가루를 혼합한 제2 포도즙 소스를 가해 저온에서 2차 숙성시키는 육류 숙성 방법 및 이 방법으로 숙성된 육류에 관한 것이다. 근래에 있어서는 소득 증세와 더불어 육류 소비가 증가 되는 것을 볼 수 있다. 육류로는 쇠고기나 돼지고기와 같은 적색육 뿐만 아니라, 오리나 닭과 같은 가금류의 백색육도 소비가 증가하고 있는 것을 볼 수 있다. 쇠고기나 돼지고기와 같은 적색육은 맛이 좋으며, 영양가가 높은 고단백질 식품으로, 구이, 찜, 튀김, 탕, 적 등 거의 모든 음식 형태로 조리하게 되며, 특히 불에 구워 조리할 때 향과, 맛이 뛰어나게 되는 것을 볼 수 있다. 쇠고기나 돼지고기 등의 적색육은 지방 함유량이 많은 고 콜레스테롤 식품으로 과다 섭취시 비만 등의 문제가 발생 되며 이로 인해 고혈압이나, 고지혈증, 심장병 등 각종 현대병의 원인을 제공하는 것을 볼 수 있다. 따라서 의료전문가나 식품전문가는 인체가 필요로 하는 단백질을 쇠고기나 돼지고기 등과 같은 적색육 보다는 상대적으로 지방질이 적은 오리나 닭고기 등의 백색육을 섭취하라고 권장하고 있으며, 더욱 나아가서는 생선 등과 같은 해산물로부터 단백질을 공급받으라고 권장하는 것을 볼 수 있다. 그러나 생선 등의 해산물만으로 단백질을 공급받을 수 없는 것이 현대 식생활의 현실이며, 생선류보다는 돼지고기나 쇠고기 등의 적색육이나 가금류인 오리나 닭고기와 같은 백색육을 더 많이 섭취하는 것이 현실이라 할 것이다.If the present invention is described in more detail, a sauce is prepared by mixing grape juice with Pseudomonas mushroom powder and Shiitake mushroom powder, and the first aging of meat such as beef and pork with this sauce at low temperature for a certain period of time, The present invention relates to a meat aging method in which a second grape juice source mixed with ginger, garlic, and herb powder is added to a first grape juice source in which grape juice is mixed with powder and shiitake mushroom powder, and is subjected to secondary aging at low temperature, and the meat aged by this method. In recent years, it can be seen that meat consumption increases with income increase. As for meat, consumption of not only red meat such as beef and pork, but also white meat of poultry such as duck and chicken is increasing. Red meat such as beef or pork is a high-protein food with good taste and high nutritional value. It is cooked in almost all food types such as grilled, steamed, fried, hot pot, red meat, etc. You can see the taste becomes excellent. Red meat such as beef or pork is a high cholesterol food with a lot of fat, and when consumed excessively, problems such as obesity occur, and it can be seen that it provides the cause of various modern diseases such as high blood pressure, hyperlipidemia, and heart disease. Therefore, medical experts and food experts recommend eating white meat such as duck or chicken, which is relatively less fat than red meat such as beef or pork, for the protein that the human body needs. You can see it is recommended to get a protein supply. However, it is the reality of modern diet that only seafood such as fish cannot be supplied with protein, and it is a reality that more red meat such as pork or beef or white meat such as poultry such as duck or chicken is consumed than fish.

따라서 지방이나, 고단백질로 구성된 적색육을 조리함에 있어, 현대 성인병의 유발하는 콜레스테롤 저감하거나, 항암작용을 갖는 양념류를 첨가하여, 고기를 조리하는 많은 방법이 차선책으로 제안되고 있는 것을 볼 수 있다. 본 발명은 항암 작용이 뛰어나며 각종 약리작용을 갖는 버섯류를 고기 양념의 소재로 사용한 것이다. 버섯은 각종 유기물 및 무기물이 풍부하며, 소화 흡수율이 높은 항암 성분을 다량으로 함유하고 있으며, 저칼로리 식용소재로 비만을 예방하거나 개선 시키는 식품이라 할 수 있다. 버섯류에 들어 있은 식 섬유소는 장의 연동 운동을 원활하게 해 변비해소 효능과, 변비로 인한 질병인 설사, 위장장애, 여드름 등의 예방하기도 한다. 또한, 버섯 콜레스테롤 수치를 저하시켜 동맥경화증, 담석증, 당뇨병 예방에 효과가 있으며, 칼륨성분은 혈압을 상승시키는 나트륨을 체외로 배출시켜 고혈압을 예방하게 된다. 특히 상황버섯은 뽕나무나 참나무에서 자생하는 황색 버섯이라는 뜻을 갖는 버섯으로 번식이 잘되지 않는 희귀한 담자균류의 다년생 버섯이다. 보다 구체적으로는 상황버섯은 학명이 펠리누스 린테우스(Phellinus Lintenus)로, 목질 진흙 버섯이며, 형상으로는 밝은 금빛이 나는 계란형 포자를 가지며, 각종 암의 치료 효과가 있으며, 면역 기능을 개선하는 효능을 가지며, 자궁 출혈, 대하, 월경불순 등의 여성질환에 효과가 있으며, 장 기능 활성 및 해동 작용을 갖는다는 연구결과가 보고되고 있다.Therefore, in cooking red meat composed of fat or high protein, it can be seen that many methods of cooking meat by reducing cholesterol that cause modern adult diseases or by adding spices having anticancer activity are proposed as the next best option. The present invention uses mushrooms having excellent anticancer action and various pharmacological actions as a material for meat seasoning. Mushrooms are rich in various organic and inorganic substances, contain large amounts of anticancer ingredients with high digestion and absorption rate, and are a low-calorie edible material that can be said to be a food that prevents or improves obesity. The dietary fiber contained in mushrooms facilitates peristaltic movement of the intestine to relieve constipation, and also prevents diarrhea, gastrointestinal disorders, and acne, which are diseases caused by constipation. In addition, it is effective in preventing arteriosclerosis, cholelithiasis, and diabetes by lowering the cholesterol level of mushrooms, and the potassium component prevents high blood pressure by releasing sodium, which increases blood pressure, out of the body. In particular, the mushroom is a perennial mushroom of basidiomycete that does not propagate well, meaning a yellow mushroom that grows naturally in mulberry or oak. More specifically, Pseudomonas mushrooms have the scientific name Phellinus Lintenus, woody mud mushrooms, have bright golden egg-shaped spores, have therapeutic effects for various cancers, and have the effect of improving immune function. It is effective in female diseases such as uterine bleeding, lobster, and menstrual irregularities, and studies have reported that it has intestinal function activity and thawing action.

이와 같은 상황버섯은 식용버섯으로 사용되기보다는 상기 약리 작용으로 인해 기능성을 갖는 약용버섯으로 음용되고 있는 것을 볼 수 있다. 또한, 표고버섯은 조혈작용에 필수적인 영양소가 포함되어, 고혈압, 동맥경화, 심장병의 예방과 치료에 효과를 갖는다. 또한, 표고버섯은 특별한 향미와 감칠맛을 가지고 있어 돼지고기 고유의 누린 냄새를 제거하면서 독특한 향과 맛을 더하며, 콜레스테롤 수치를 저하하여 성인병을 예방하며, 최근 미국의 연구진에 의해 밝혀진 바와 같이, 표고버섯은 콜레스테롤 강하기능을 갖는 키닌과 인체 내의 노폐물, 독소를 배설시키는 식이섬유가 다량 함유되어 있다는 연구발표 이후, 표고버섯은 건강 식품으로 다시 부상하고 있는 것을 볼 수 있다. 또한, 표고버섯은 상기 효능 이외에 성인병 예방 및 항암 효과를 갖는다는 것을 이미 알려진 사실이다. 본 발명은 이와 같은 표고버섯 가루와 상황버섯 가루를 포도즙에 혼합하여, 소스를 제공하는 것으로 포도(즙)의 알려진 성분은 다음과 같다.It can be seen that these mushrooms are not used as edible mushrooms, but rather as medicinal mushrooms having functionality due to the pharmacological action. In addition, shiitake mushrooms contain nutrients essential for hematopoietic action, and are effective in preventing and treating hypertension, arteriosclerosis, and heart disease. In addition, shiitake mushrooms have a special flavor and umami, so they add a unique aroma and taste while removing the tasteful smell of pork, lowering cholesterol levels to prevent adult diseases, and as recently discovered by researchers in the United States, shiitake After the research announcement that mushrooms contain a large amount of dietary fiber that excretes waste products and toxins in the human body and kinin, which has the ability to strengthen cholesterol, it can be seen that shiitake mushrooms are emerging as a health food again. In addition, it is already known that shiitake mushrooms have anti-cancer effects and prevention of adult diseases in addition to the above effects. The present invention is to provide a sauce by mixing the shiitake mushroom powder and the mushroom powder into grape juice, and known components of grape (juice) are as follows.

본 발명은, 육류 소비가 많은 현대인에게 육류에 포함된 지방과 고단백질에 의한, 비만, 고혈압, 심장병, 당뇨등과 같은 현대병을 조금이나 예방하는 차원에서 콜레스테롤 수치를 강화하는 버섯류와, 포도즙을 조리용 소스로 사용하여 육류 섭취로 인한 성인병을 조금이나마 예방하며, 보다 근본적으로는 육류를 맛있게 음용할 수 있는 육류 조리 방법 및 이에 의해 숙성된 육류를 제공함을 목적으로 개발한 것이다.The present invention cooks mushrooms and grape juice to enhance cholesterol levels in order to slightly prevent modern diseases such as obesity, high blood pressure, heart disease, diabetes, etc. caused by fat and high protein contained in meat for modern people who consume a lot of meat. It was developed for the purpose of preventing adult diseases caused by meat consumption by using it as a source for food, and more fundamentally, to provide a meat cooking method that allows you to drink meat deliciously and meat aged by it.

포도에는 주석산과 사과산이 0.5~1.5%, 펙틴이 0.3~1%, 고무질, 이노시톨, 타닌 등을 포함하여, 장의 활동을 촉진 시키며, 해독 작용을 수행하게 된다. 또한, 포도에 다량으로 포함된 항산화 물질인 폴리페놀은 항암효과를 가지며, 포도당과 비타민이 풍부하며, 성인병의 원인으로 작용하는 콜레스테롤을 낮추어주는 효능을 갖고 있다. 특히 자주색 포도즙은 혈관 확장 작용과 혈소판 응집을 30% 감소시키는 기능이 있어 심장기능을 좋게 한다. 알려진 바에 의하면, 포도, 포도주를 많이 섭취하는 프랑스인은 미국이나 영국인 보다, 심장병에 의한 사망률이 2~3배 이상 낮은 것으로 보고되고 있으며, 포도는 심장병 예방뿐만 아니라, 노화, 암, 동맥경화 방지에도 효능을 갖는 식품으로 알려지고 있다. 본 발명은 이와 같이 흔히 볼 수 있는 포도즙에 상황버섯 가루와 표고버섯 가루를 혼합한 소스로 육류 숙성 방법을 제공하며, 이에 의해 숙성된 육류를 제공하는 것이다.In grapes, tartaric acid and malic acid are 0.5~1.5%, pectin is 0.3~1%, gums, inositol, tannins, etc. are included, promoting intestinal activity and performing detoxification. In addition, polyphenols, which are antioxidant substances contained in large amounts in grapes, have anticancer effects, are rich in glucose and vitamins, and have the effect of lowering cholesterol, which is a cause of adult diseases. In particular, purple grape juice has the ability to dilate blood vessels and reduce platelet aggregation by 30%, which improves heart function. It is known that the French, who consume a lot of grapes and wine, have a mortality rate from heart disease that is 2-3 times lower than that of the United States or the British, and grapes not only prevent heart disease, but also prevent aging, cancer, and arteriosclerosis. It is known as a food with efficacy. The present invention provides a method of aging meat with a sauce obtained by mixing the common grape juice with the mushroom powder and the shiitake mushroom powder, thereby providing the aged meat.

이상에서 설명한 본 발명에 의해 제조되는 육류는 포도 및 상황버섯 표고버섯의 인체에 유익한 성분이 고기에 가해져서 성인병 발병과 암 발병을 억제하는 효과를 얻게 되며, 고기의 특유냄새 특히 돼지고기의 특유냄새를 제거하며, 포도향과 버섯향, 허브향이 첨가된 고기를 제공하게 되는 것이다. 또한, 포도즙에 가루로 만든 표고버섯과 상황버섯을 가해서 만든 제1 포도즙소스는 포도의 유효 약 성분과 버섯의 유효 약 성분이 혼합됨과 동시에 버섯의 식 섬유가 함께 포함되는 고기를 제공하게 된다. 또한, 본 발명으로 조리되는 육류는 비만의 원인이라고 할 수 있는 콜레스테롤을 저감하며, 향기로운 포도향과 버섯향 및 부드러운 허브향이 어우러진 고기를 제공하여 맛있게 고기를 음용하게 되는 아주 유용한 발명인 것이다.In the meat produced by the present invention described above, the beneficial ingredients of grapes and mushrooms and shiitake mushrooms are added to the meat to obtain the effect of suppressing the onset of adult diseases and cancer, and the characteristic smell of meat, especially the characteristic smell of pork. It is to provide meat with grape flavor, mushroom flavor, and herb flavor. In addition, the first grape juice sauce made by adding powdered shiitake mushrooms and prickly pear mushrooms to grape juice provides meat that includes the effective drug ingredients of grapes and the effective drug ingredients of mushrooms at the same time. In addition, the meat cooked with the present invention reduces cholesterol, which can be said to be the cause of obesity, and provides meat with a fragrant grape flavor, mushroom flavor, and soft herb flavor, which is a very useful invention to drink meat deliciously.

이하 본 발명을 구체적으로 설명하면 다음과 같다. 본 발명은 잘 건조된 상황버섯과 표고버섯을 분쇄하여서 된 상황버섯가루와, 표고버섯가루를 적포도를 즙으로 만든 적포도즙의 중량비율을 1:1:2 비율로 혼합하여 제1포도즙 소스를 조성하고, 상기 제1포도즙 소스를 먹기 좋은 두께로 손질한 육류에 잠기도록 붓고, 0~3℃의 저온에서 8~12시간 담가 제1포도즙소스로 육류를 제1차 저온 숙성하며, 상기 제1포도즙소스의 무게에 대하여 생강 5~10중량%, 마늘 5~10중량%와 허브가루 2~5중량%로 혼합한 제2포도즙소스에 상기 제1차 저온 숙성한 육류를 잠기도록 담그고 0~3℃의 온도에서 2~3시간 2차로 저온 시키는 과정을 거쳐서 되는 육류 숙성 방법 및 이 방법에 의해 숙성된 육류에 관한 것이다. 상기에 있어 생강 및 마늘은 생강가루나 마늘가루를 사용할 수 있으며 생강 및 마늘을 얇은 두께로 썬 것이나 분쇄기로 갈아 으깬 것을 사용하게 된다. 또한, 상기 허브로는 로즈마리를 사용하였으나, 로즈마리 이외의 다른 향을 발산하는 기타 허브라도 무난하다. 상기 육류는 쇠고기나 돼지고기 등의 적색육이나, 오리나 닭고기와 같은 가금류의 백색육이라도 무난하다. 다만, 상기 육류를 먹기 좋은 두께를 자르며, 소스가 깊게 스며들도록 칼집을 형성하는 등 미리 손질한 육류를 사용하게 되며, 경우에 따라, 사람의 기호에 따라 소금이나 간장 내지 후추 등의 기본 양념을 첨가하게 된다. 이하 본 발명을 보다 상세히 설명하면 다음과 같다. 본 발명에 사용하는 상황버섯은 초기암의 증식을 막는 효과를 가진다는 것이 알려지고 있으며, 고혈압에 대한 혈압강하 작용을 가지며, 면역기능을 강화하여 면역 항체를 정상 수준으로 끌어올려 암에 대한 저항력을 높인다고 알려지고 있다. 이러한 상황버섯이 갖는 효능을 음식에 첨가하는 것을 특징으로 하는 상황 버섯 첨가 음식은 특허문헌을 통해 다수 개를 볼 수 있다. 그러나 종래 대부분의 상황버섯 첨가 음식물은 상황버섯을 장시간 끓여서 추출한 상황버섯 추출액을 음식에 사용하는 것을 볼 수 있다. 이와 같이 상황버섯 추출액을 사용하는 음식물은 상황버섯의 섬유질은 섭취하지 않게 되어, 상황버섯이 갖는 각종 약효를 충분히 섭취하지 못하는 단점을 갖게 된다. 특히 상황버섯을 장시간 끓여 액을 추출함에 있어서는 상황버섯의 약효와 향기가 저하되는 것을 볼 수 있다. 사실 상황버섯과 같이 질긴 섬유질로 구성된 것은 그대로 이를 먹기가 불편하므로, 장시간 끓여 추출액을 형성하고 텁텁한 맛을 중화시키기 위해 향미제를 첨가한 것을 보통으로 사용하여 왔다. 이에 반해 본 발명은 상황버섯을 끊여 추출액을 형성하지 않고 가루로 된 것을 사용하므로, 고기와 같이 상황버섯의 섬유질을 함께 섭취토록 하는데에 특징을 갖게 된다. 이와 마찬가지로 본 발명은 보통 음식의 재료로 사용되어 오던 표고버섯을 건조하고 이를 가루로 분쇄하여서 된 표고버섯 가루를 사용하게 된다. 상기 표고버섯(가루)은, 약용버섯으로 알려진 고가의 상황버섯과는 달리 표고버섯은 저가를 형성하나, 최근 알려진 바에 의하면 상황버섯에 못지 않는 콜레스테롤 강하 물질인 키닌을 다량으로 포함하며, 인체 내에 노폐물을 독소를 배설하는 식이섬유가 다량 함유되어 있는 건강 및 약용식품이라 할 수 있다. 표고버섯과, 상황버섯은 성인병을 예방하는 약리 성분 이외에 향미와 감칠맛을 가져 돼지고기의 누린 냄새를 제거하는 특성을 가지며, 콜레스테롤 수치를 강하하는 작용을 하게 된다. 포도는 알려진 바와 같이 고대로부터 음용 되어 오던 과일로 발효시켜 포도주나, 각종 술의 원료로 사용되는 것을 볼 수 있다. 포도는 독특한 향과 맛을 가지며, 포도당 및 비타민이 풍부한 과일로 이뇨작용이 있어 오줌배설을 용이하게 하며, 근간에는 포도씨로부터 추출한 오일(그레이프 오일)은 암 예방제로 사용되고 있는 것을 볼 수 있다. 포도주는 심장병 예방하는 폴리페놀을 함유하여, 폴리페놀은 인체에 생긴 유해 산소를 제거하는 항산화 물질로, 심장병 외에 노화, 암, 동맥경화 방지에 유효한 것으로 알려지고 있다. 이와 같이 본 발명은 포도를 착즙한 포도즙과, 상황버섯 가루와 표고버섯 가루를 2:1:1로 배합하여 제1포도즙소스를 조성하고, 이를 먹기 좋게 가공한 육류를 잠기도록 붓고, 0~3℃의 저온에서 8~12시간 1차 숙성시키게 된다. 상기 제1포도즙소스로 1차 숙성시킨 육류는, 포도즙에 의해 육질이 부드러워지며, 포도향 및 상황버섯향과 표고버섯향이 고기에 베어 고기의 특유한 냄새를 중화 내지 제거하게 된다. 특히 누린 냄새가 나는 돼지고기의 경우, 냄새를 제거하고 육질을 부드럽게 숙성시키게 된다. 0~3℃의 저온으로 8~12시간 숙성시키는 동안 표고버섯가루 및 상황버섯가루로부터 표고버섯 및 상황버섯의 성분이 천천히 분해되어 육류(고기)의 조직 속으로 전파되며, 동시에 포도향기가 육류에 침투되어 지게 된다. 이와 같이 일차 숙성한 육류는, 상기 제1포도즙 소스보다 시간 즉 2~3시간 숙성하는 2차 숙성과정을 거치게 된다. 향과 맛이 강한 제2포도즙 소스를 가해 저온에서 단 제2포도즙 소스를 구성하는 생강과 마늘은 강한 휘발성 향기를 가지며, 허브는 달고 부드러운 향기를 가짐으로 모두 장시간 방치할 경우 강한 생강향 및 마늘 향은 증발되어 소멸 되며, 또한 부드러운 허브향도 시간이 지나면 향기가 소멸하므로 1차 숙성된 육류에 가하는 것이 바람직하게 된다. 이와 같은 이유로 본 발명에 있어서는 포도즙과 상황버섯가루와 표고버섯가루로 조성한 기본이 되는 제1 포도즙 소스에 생강과 마늘과 허브를 첨가한 제2 포도즙 소스를 육류에 가하고 0~3℃의 저온에서 2~3 시간 숙성토록 한 것이다. 이와 같은 본 발명으로 숙성되는 육류는 고기 본연의 육질보다 부드러운 육질을 갖게 되며, 포도향과, 상황버섯 향과, 표고버섯향이 가미됨과 동시에 포도와 상황버섯과 표고버섯의 유효한 약리성분이 함유된 맛과 향을 갖는 육류를 얻게 되는 것이다.Hereinafter, the present invention will be described in detail. In the present invention, the first grape juice source was mixed in a weight ratio of 1:1:2 ratio of red grape juice made of red grape juice made of red grape juice and Shiitake mushroom powder obtained by crushing well-dried Pakura mushrooms and shiitake mushrooms. The first grape juice sauce is poured so that it is immersed in the trimmed meat to a thickness suitable for eating, soaked for 8 to 12 hours at a low temperature of 0 to 3°C, and the meat is first aged at a low temperature with the first grape juice sauce, and the first Dip the first low-temperature ripened meat in a second grape juice sauce mixed with 5 to 10% by weight of ginger, 5 to 10% by weight of garlic and 2 to 5% by weight of herb powder based on the weight of the grape juice sauce, The present invention relates to a method for aging meat that is subjected to a second low temperature for 2 to 3 hours at a temperature of °C, and to meat aged by this method. In the above, ginger and garlic can be used as ginger powder or garlic powder, and ginger and garlic are cut into thin pieces or crushed with a grinder. In addition, rosemary was used as the herb, but other herbs that emit scents other than rosemary are fine. The meat may be red meat such as beef or pork, or white meat of poultry such as duck or chicken. However, the meat that has been trimmed in advance is used, such as cutting the meat to a good thickness and forming a sheath so that the sauce penetrates deeply.In some cases, basic seasonings such as salt, soy sauce or pepper are added depending on the preference of the person. Is done. Hereinafter, the present invention will be described in more detail. It is known that the Pseudomonas mushroom used in the present invention has an effect of preventing the proliferation of early cancer, has a blood pressure-lowering effect against hypertension, and strengthens the immune function to raise the immune antibody to a normal level to increase resistance to cancer. It is known to raise. A number of foods added with Pseudomonas mushrooms, characterized in that the effects of Pseudomonas mushrooms are added to food, can be found through patent literature. However, it can be seen that most of the conventional foods added to Pseudomonas mushrooms use Pseudomonas mushroom extract extracted by boiling Pseudomonas mushrooms for a long time. In this way, foods using Pseudomonas mushroom extract do not consume the fiber of Pseudomonas mushrooms, and thus have the disadvantage of not sufficiently ingesting various medicinal effects of Pseudomonas mushrooms. In particular, it can be seen that the medicinal effect and aroma of Pseudomonas mushrooms are degraded when extracting the liquid after boiling Pseudomonas mushrooms for a long time. In fact, since it is inconvenient to eat those made of tough fibers such as Pseudomonas mushrooms, they have been boiled for a long time to form an extract and added flavoring to neutralize the thick taste. On the other hand, the present invention is characterized in that it is possible to consume the fiber of Pseudomonas mushrooms together, such as meat, because it uses a powdered thing without forming an extract by severing P. Likewise, the present invention uses shiitake powder obtained by drying shiitake mushrooms, which have been used as ingredients for food, and grinding them into powder. The shiitake mushrooms (powder), unlike the expensive Psoriasis mushrooms known as medicinal mushrooms, form a low cost, but as recently known, they contain a large amount of kinin, a cholesterol-lowering substance that is comparable to Psoriasis mushrooms. It can be said to be a health and medicinal food containing a large amount of dietary fiber that excretes toxins. In addition to the pharmacological ingredients that prevent adult diseases, shiitake mushrooms, and prickly pear mushrooms have flavor and umami, remove the smell of pork, and act to lower cholesterol levels. As is known, grapes are fermented as a fruit that has been drinking from ancient times, and are used as raw materials for wine and various liquors. Grape has a unique flavor and taste, and it is a fruit rich in glucose and vitamins, which facilitates urinary excretion, and it can be seen that the oil extracted from grape seeds (grape oil) is used as a cancer prevention agent. Wine contains polyphenols that prevent heart disease, and polyphenols are antioxidants that remove harmful oxygen from the human body, and are known to be effective in preventing aging, cancer, and arteriosclerosis in addition to heart disease. As described above, the present invention comprises a first grape juice sauce by mixing grape juice extracted from grapes, mushroom powder and shiitake mushroom powder in a ratio of 2:1, and pouring the processed meat so as to immerse it, 0 to 3 It is first aged for 8-12 hours at a low temperature of ℃. The meat, which has been first aged with the first grape juice sauce, is softened by grape juice, and the scent of grapes and mushrooms and shiitake are cut into the meat to neutralize or remove the characteristic odor of the meat. In particular, pork that has a sour smell is removed and the meat is aged gently. During aging for 8-12 hours at a low temperature of 0~3℃, the ingredients of shiitake mushrooms and mushrooms are slowly decomposed from the shiitake powder and the mushroom powder and propagated into the tissues of meat (meat). It will be penetrated. The meat, which has been first aged in this way, undergoes a second aging process in which the first vinegar sauce is aged for 2 to 3 hours. Ginger and garlic, which constitute the second grape juice sauce sweetened at low temperature by adding a strong aroma and taste, have a strong volatile scent, and the herbs have a sweet and soft scent. Is evaporated and disappears, and since the fragrance disappears over time even the soft herbal scent is preferably added to the primary aged meat. For this reason, in the present invention, a second grape juice source containing ginger, garlic, and herbs added to the first grape juice source composed of grape juice, mushroom powder and shiitake powder is added to the meat, and 2 at a low temperature of 0 to 3°C. It was allowed to mature for ~3 hours. With this invention The meat that is aged has a softer quality than the original meat quality, and has a taste and aroma that contains grapes, Pseudomonas mushrooms, and shiitake mushrooms. Is to be obtained.

Claims (2)

잘 건조된 상황버섯과 표고버섯을 분쇄하여서 된 상황버섯가루와, 표고버섯가루를 적포도를 즙으로 만든 적포도즙의 중량 비율을 1:1:2 비율로 혼합하여 제1포도즙 소스를 조성하고, 상기 제1포도즙 소스를 먹기 좋은 두께로 손질한 육류에 잠기도록 붓고, 0~3℃의 저온에서 8~12시간 담가 제1포도즙소스로 육류를 제1차 저온 숙성하며, 상기 제1포도즙소스의 무게에 대하여 생강 5~10중량%, 마늘 5~10중량%와 허브가루 2~5중량%로 혼합한 제2포도즙 소스에 상기 제1차 저온 숙성한 육류를 잠기도록 담그고 0~3℃의 온도에서 2~3시간 2차로 저온 숙성시키는 과정을 거쳐서 육류를 숙성하는 것을 특징으로 하는 버섯과 포도즙을 주성분으로 한 소스로 육류를 숙성하는 방법.The first grape juice sauce is prepared by mixing the weight ratio of the dried Pakistan mushrooms and Shiitake mushrooms pulverized and the red grape juice made of red grape juice in a ratio of 1:1:2, The first grape juice sauce is poured so that it is immersed in the trimmed meat in an easy to eat thickness, soaked for 8 to 12 hours at a low temperature of 0 to 3°C, and the meat is aged at the first low temperature with the first grape juice sauce. The first low-temperature ripened meat is immersed in a second grape juice sauce mixed with 5 to 10% by weight of ginger, 5 to 10% by weight of garlic and 2 to 5% by weight of herb powder and immersed in a temperature of 0 to 3°C. A method of aging meat with a sauce mainly composed of mushrooms and grape juice, characterized in that the meat is aged through a second low-temperature aging process in 2 to 3 hours. 잘 건조된 상황버섯과 표고버섯을 분쇄하여서 된 상황버섯가루와, 표고버섯가루를 적포도를 즙으로 만든 적포도즙의 중량 비율을 1:1:2 비율로 혼합하여 제1포도즙 소스를 조성하고, 상기 제1포도즙 소스를 먹기좋은 두께로 손질한 육류에 잠기도록 붓고, 0~3℃의 저온에서 8~12시간 담가 제1포도즙소스로 육류를 제1차 저온 숙성하며,상기 제1포도즙소스의 무게에 대하여 생강 5~10중량%, 마늘 5~10중량%와 허브가루 2~5중량%로 혼합한 제2포도즙소스에 상기 제1차 저온 숙성한 육류를 잠기도록 담그고 0~3℃의 온도에서 2~3시간 2차로 저온 숙성시키는 과정을 거쳐서 숙성된 것을 특징으로 하는 버섯과 포도즙을 주성분으로 한 소스로 숙성된 육류.The first grape juice sauce is prepared by mixing the weight ratio of the dried Pakistan mushrooms and Shiitake mushrooms pulverized and the red grape juice made of red grape juice in a ratio of 1:1:2, Pour the first grape juice sauce to be immersed in the trimmed meat to a thickness that is easy to eat, soak for 8 to 12 hours at a low temperature of 0 to 3°C, and the meat is aged at the first low temperature with the first grape juice sauce. The first low-temperature aged meat is immersed in a second grape juice sauce mixed with 5 to 10% by weight of ginger, 5 to 10% by weight of garlic and 2 to 5% by weight of herb powder, and the temperature is 0 to 3°C. Meat matured with a sauce mainly composed of mushrooms and grape juice, characterized in that it is aged through a second low temperature aging process for 2-3 hours.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102545435B1 (en) * 2022-04-26 2023-06-20 특허법인 해안 Base source for convenience food and manufacturing method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102545435B1 (en) * 2022-04-26 2023-06-20 특허법인 해안 Base source for convenience food and manufacturing method thereof

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