KR20210011669A - Composition containing extract of cudrania tricuspidata and method of softening meat using the same - Google Patents

Abstract

The present invention relates to a composition for tenderizing meat containing a Maclura tricuspidata extract, and a method for tenderizing meat using the same. More particularly, the present invention relates to a composition for tenderizing meat containing a Maclura tricuspidata extract, which can remove the odor of meat and improve the taste, texture, and overall palatability by tenderizing meat by including a Maclura tricuspidata extract, fruit and vegetable juice, excellent in protein decomposition, as essential ingredients, and to a method for tenderizing meat using the same.

Description

Composition for meat tenderization containing Cudrania chinensis extract and method for softening meat using the same {COMPOSITION CONTAINING EXTRACT OF CUDRANIA TRICUSPIDATA AND METHOD OF SOFTENING MEAT USING THE SAME}

The present invention relates to a composition for meat softening containing a Cudrania extract from which taste, texture and overall acceptability are improved by softly softening meat, and the smell of meat is removed, and a method for softening meat using the same.

With the recent increase in meat consumption by modern people, meat is softened through a physical method of repeatedly thawing and freezing meat to consume soft meat, or through a chemical method using a polyol-based chemical additive with a small molecular weight. However, there is a problem in that the meat quality is discolored or the quality of the meat is deteriorated. In addition, even if a small amount of chemical additives are used for soft meat by a chemical method, stability is a concern. Accordingly, it is necessary to develop a technology to soften meat using natural ingredients.

Conventional Korean Patent Publication No. 2009-0045580 is a food softening and extracting herbal medicine mixture extract prepared by mixing and extracting angelica, astragalus, licorice, gugi tea, oregano, laurel leaves, beige, rosemary, cloves and five flavors at an appropriate mixing ratio. Disclosed is a composition for enhancing flavor. However, the composition has a problem of high manufacturing cost due to the use of various types of herbal medicines.

On the other hand, the Cudrania tree is called the Cudrania tree, the Gugashi tree, and the live mulberry tree, and is a deciduous tree belonging to the Moraceae family. Since the root bark, woody part, bark and leaves of Cudrania tree contain various ingredients that are effective for the human body, depending on the site, they have been used as drugs such as blood pressure lowering agent, tuberculosis treatment, antipyretic, diuretic, and hemostatic agent.

There is an attempt to use it pharmacologically using extracts from Cudrania trees, but examples of using the extract to soften meat are still insufficient.

Korean Patent Publication No. 2009-0045580

In order to solve the above problems, an object of the present invention is to provide a composition for yukyeonhwa containing a Cudrania chinensis extract from which taste, texture and overall acceptability are improved by softly softening meat, and the smell of meat is removed.

In addition, it is an object of the present invention to provide a method for softening meat by using the Cudrania extract.

The object of the present invention is not limited to the object mentioned above. The object of the present invention will become more apparent from the following description, and will be realized by the means described in the claims and combinations thereof.

The composition for yukyeonhwa containing Cudrania chinensis extract according to the present invention includes Cudrania extract, which has excellent protein decomposition ability, and fruit and vegetable juice as essential ingredients, to soften meat to improve taste, texture and overall acceptability, and to enhance the flavor of Cudrania. It can remove the smelly smell of meat.

Specifically, the composition for yukyeonhwa containing Cudrania extract of the present invention is based on 100 parts by weight of purified water, 0.1 to 2 parts by weight of Cudrania extract, 10 to 20 parts by weight of fruit, 1 to 10 parts by weight of vegetable juice, 30 to 40 parts by weight of soy sauce , 0.5 to 2 parts by weight of carbonated drinks, 1 to 2 parts by weight of ground garlic, 0.5 to 1 parts by weight of liver ginger, 0.1 to 0.5 parts by weight of spices, 0.1 to 0.3 parts by weight of sorghum or soju, 0.5 to 2 parts by weight of brown sugar, sulfur 1 to 2 parts by weight of starch syrup, 0.5 to 1.5 parts by weight of whole sesame seeds, 0.5 to 1.5 parts by weight of fat and oil, 0.5 to 1.5 parts by weight of sesame oil, 0.1 to 0.5 parts by weight of caramel, and 0.1 to 0.8 parts by weight of sodium glutamate.

Preferably, the composition for yukyeonhwa containing the Cudrania extract is based on 100 parts by weight of purified water, 0.5 to 1.5 parts by weight of Cudrania extract, 12 to 18 parts by weight of fruit, 2 to 8 parts by weight of vegetable juice, 31 to 35 parts by weight of soy sauce, 1.0 to 1.5 parts by weight of carbonated beverage, 1.1 to 1.5 parts by weight of ground garlic, 0.6 to 0.9 parts by weight of liver ginger, 0.2 to 0.4 parts by weight of spices, 0.15 to 0.25 parts by weight of sorghum or soju, 1.0 to 1.5 parts by weight of brown sugar, yellow starch syrup 1.1 to 1.5 parts by weight, whole sesame 0.6 to 0.9 parts by weight, 0.8 to 1.2 parts by weight of fat and oil, 0.8 to 1.2 parts by weight of sesame oil, 0.1 to 0.3 parts by weight of caramel, and 0.2 to 0.5 parts by weight of sodium glutamate.

More preferably, the composition for yukyeonhwa containing the Cudrania extract is based on 100 parts by weight of purified water, 0.6 to 1.0 parts by weight of Cudrania extract, 15 to 17 parts by weight of fruit, 3 to 6 parts by weight of vegetable juice, 32 to 34 parts by weight of soy sauce , 1.1 to 1.3 parts by weight of carbonated drinks, 1.2 to 1.4 parts by weight of ground garlic, 0.7 to 0.8 parts by weight of liver ginger, 0.2 to 0.3 parts by weight of spices, 0.15 to 0.2 parts by weight of sorghum or soju, 1.1 to 1.3 parts by weight of brown sugar, sulfur It contains 1.2 to 1.4 parts by weight of starch syrup, 0.7 to 0.8 parts by weight of whole sesame, 0.9 to 1.1 parts by weight of fat and oil, 0.9 to 1.1 parts by weight of sesame oil, 0.1 to 0.2 parts by weight of caramel, and 0.3 to 0.4 parts by weight of sodium glutamate.

Most preferably, the composition for yukyeonhwa containing the Cudrania extract is based on 100 parts by weight of purified water, 0.8 parts by weight of Cudrania extract, 17 parts by weight of fruit, 5 parts by weight of vegetable juice, 33 parts by weight of soy sauce, 1.2 parts by weight of carbonated beverage, liver 1.3 parts by weight of garlic, 0.8 parts by weight of liver ginger, 0.3 parts by weight of spices, 0.2 parts by weight of refined or soju, 1.2 parts by weight of brown sugar, 1.3 parts by weight of yellow starch syrup, 0.8 parts by weight of whole sesame, 1 part by weight of fat, 1 part by weight of sesame oil, 0.2 parts by weight of caramel and 0.3 parts by weight of sodium glutamate are included.

Cudrania tricuspidata Bureau used in the present invention is a deciduous broad-leaved small arboreous tree belonging to the Moraceae family, and is hermaphrodite. The stem has 1.0-3.5 cm of thorns, and the root coat is yellow and spicy, red fruits around October There is a characteristic that is formed. As the name of the herbal medicine, the tree trunk is called Jamok. The leaves are used as a substitute for mulberry leaves when striking silkworms, and the fruit is used to make jam or to make alcohol. Donguibogam has nourishing and tonic effects, and has great effects on physical weakness, energy loss, sound level, insomnia, and vision loss, and stem bark and roots are recorded as good for female diseases. In addition, studies on the antioxidant, anticancer, antidiabetic, and antibacterial effects of Cudrania tree have been published, and in particular, various parts of Cudrania tree have been investigated to have high antioxidant properties.

The term "extract" of the present invention refers to a preparation obtained by squeezing a herbal medicine into an appropriate leachate and evaporating the leachate, but is not limited thereto, but is not limited to the extract obtained by the extraction treatment, the diluted solution or the concentrate of the extract, or the extract. It may be a dried product obtained by drying, a preparation thereof, or a purified product.

The Cudrania extract may be extracted using a conventional extraction solvent known in the art, and the extracted liquid may be used in a liquid form or concentrated and/or dried.

The Cudrania extract may be a Cudrania extract obtained by extracting one or more of the stems, leaves, roots, and fruits of Cudrania with a solvent extraction, hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction. Preferably, it may be obtained by solvent extraction or hot water extraction, and more preferably, it may be obtained by solvent extraction.

In the case of solvent extraction, anhydrous or water-containing lower alcohol (methanol, ethanol, propanol, butanol, etc.) having 1-4 carbon atoms, a mixed solvent of the lower alcohol and water, acetone, ethyl acetate, chloroform, or 1,3-butylene glycol Can be obtained as an extraction solvent. Preferably, it is good to extract using methanol, ethanol or butanol. Since the degree of extraction and loss of the active ingredient of the extract may differ depending on the extraction solvent, it is recommended to select and use an appropriate extraction solvent.

The Cudrania extract may be a mixture of the stem, leaves, roots and fruits of Cudrania in a weight ratio of 1: 1: 1: 3 to 5, more preferably 1: 1: 1: 3.5 to 4.5 weight ratio, most preferably It may be mixed in a weight ratio of 1: 1: 1: 4. The stem and leaf extracts of Cudrania chinensis have a peculiar scent when mixed, thereby removing the smell of meat and adding flavor. The fruit of the kkujippong has excellent advantages in reinforcing kidney, softening action, preventing obesity, removing sweet taste and smell of meat compared to other parts. In addition, the stems, leaves, roots, and fruits of Cudrania chinensis are all excellent in antioxidant properties, improve meat tenderness, reduce cholesterol, and prevent obesity, so it is recommended to mix and use them in an appropriate ratio. In particular, the fruit of the kkujippong may include a 3 to 5 weight ratio with respect to the kkujippong extract, and if the above range is not satisfied, the meat softening action does not occur properly, the meat becomes tough, and the taste may be deteriorated.

The Cudrania extract may contain 0.1 to 2 parts by weight, preferably 0.5 to 1.5 parts by weight, more preferably 0.6 to 1.0 parts by weight, and most preferably 0.8 parts by weight, based on 100 parts by weight of purified water. At this time, if the content of the kkujippong extract is less than 0.1 part by weight, the meat softening action does not occur properly, and the taste and texture of the meat may be deteriorated. On the contrary, if the content of the Cudrania chinensis extract is more than 2 parts by weight, improved tenderness of meat can no longer be expected, but rather the meat may become tough.

The fruit may be one or more from the group consisting of pears, apples, pineapples, kiwis, bananas, figs and papayas. Preferably, the fruit may be selected from the group consisting of pears, apples, pineapples, and combinations thereof, and more preferably, a mixture of pears, apples and pineapples may be used. The fruit may be selected from the group consisting of fresh fruit, fruit juice, or a combination thereof. These fruits have proteolytic enzymes in fruit juice, which can soften the hard protein meat tissue of meat.

The fruit may contain 10 to 20 parts by weight, preferably 12 to 18 parts by weight, more preferably 15 to 17 parts by weight, most preferably 17 parts by weight, based on 100 parts by weight of purified water. At this time, if the content of the fruit is less than 10 parts by weight, a synergistic effect on the meat softening action with the Cudrania extract cannot be expected. On the contrary, if the content of the fruit is more than 20 parts by weight, improved meat softening action can no longer be expected, and the sugar content of the six softening composition may increase, resulting in a decrease in overall preference.

The fat or oil may be selected from the group consisting of edible oil, soybean oil, and combinations thereof. In addition, the vegetable juice may be onion juice. The onion juice softens the meat by sugar and has an excellent effect of catching the odor of the meat.

On the other hand, the manufacturing method of the composition for yukyeonhwa of the present invention, the steps of preparing a Cudrania extract; Mixing the prepared Cudrania extract with fruit, vegetable juice, soy sauce, carbonated drinks, ground garlic, liver ginger, spices, refined or soju, yellow sugar, yellow syrup, sesame, oil, sesame oil, caramel, and sodium glutamate to prepare a mixture Step to do; Heating the mixture; And filtering the heated mixture.

In the step of preparing the Cudrania chinensis extract, at least one of the stem, leaves, roots, and fruits of Cudrania chinensis is extracted by solvent extraction, hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction. I can.

The solvent extraction is performed by using a C ₁ to C ₄ lower alcohol such as water, ethanol, methanol, etc. or a mixed solvent of water and ethanol in an amount of about 0.5 to 20 times, preferably 1 to 15 times the weight of the Cudrania tree raw material. It may be extracted for about 20 to 70 hours, preferably 40 to 50 hours at a high temperature of 100 to 120 °C. At this time, if the temperature is out of the range, the active ingredient may not be properly extracted from the raw material of Cudrania tree, and as a result, it is not possible to expect the effect of meat tenderness. In this case, if the temperature and time are out of the range, the active ingredient may not be properly extracted from the Cudrania tree raw material, and thus, the effect of meat tenderness cannot be expected.

First heating for 15 to 20 minutes at 95 to 110 ℃ in the step of preparing the mixture; And secondary heating the first heated mixture at 40 to 60° C. for 5 to 10 minutes. Through the process of successively performing the first and second heating, an active ingredient having excellent protein decomposition ability can be sufficiently produced from the mixture.

In the step of filtering the second heated mixture, the second heated mixture may be filtered using a tray, thereby obtaining a composition for hexanoicization.

In addition, the meat softening method of the present invention includes Cudrania extract, fruit, vegetable juice, soy sauce, soda, soda, ground garlic, liver ginger, spices, refined or soju, sulfur sugar, yellow starch syrup, whole sesame, oil, sesame oil, caramel and glutamic acid. Mixing sodium to prepare a composition for hexadecimal; And mixing the meat with the composition for six softening in a volume ratio of 1:1 to 1:5 and then softening at -5 to 5°C for 24 to 48 hours. It may include.

In the softening step, the meat may be softened by a method such as immersing the target meat in the composition for meat softening. The prepared composition for hexahedron may be mixed with meat in a volume ratio of 1:1 to 1:5, preferably 1:2 to 1:4, and most preferably 1:3 by volume. At this time, if the volume ratio of the composition for meat tenderization and meat is less than 1:1, the softening action of meat may not occur properly. Conversely, if the volume ratio exceeds 1:5, the meat may become tough. In addition, the softening time may be softened for 24 to 48 hours, preferably 30 to 45 hours, more preferably 36 to 42 hours, most preferably 40 hours at a temperature of -5 to 5°C. If the softening time is less than 24 hours, the softening action of meat does not sufficiently occur, and the taste may be deteriorated. Conversely, if the softening time exceeds 48 hours, the meat becomes tough and the taste may deteriorate.

The composition for yukyeonhwa containing Cudrania chinensis extract according to the present invention includes Cudrania extract, which has excellent protein decomposition ability, and fruit and vegetable juice as essential ingredients, to soften meat to improve taste, texture and overall acceptability, and to enhance the flavor of Cudrania. It can remove the smelly smell of meat.

The effects of the present invention are not limited to the effects mentioned above. It should be understood that the effects of the present invention include all effects that can be inferred from the following description.

The above objects, other objects, features, and advantages of the present invention will be easily understood through the following preferred embodiments related to the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed contents may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited by the following examples.

Preparation Examples 1-18: Preparation of Cudrania extract according to the mixing ratio of each component

Cudrania specimens were prepared by mixing the stems, leaves, roots, and fruits of Cudrania mulberry in a weight ratio as shown in Tables 1 and 2 below. The Cudrania tree sample was solvent-extracted with 80% (v/v) EtOH at 100° C. for 45 hours in an extraction container to prepare a Cudrania tree extract.

Preparation Example 19: Preparation of Cudrania extract according to the extraction method

Cudrania specimens were prepared by mixing the stems, leaves, roots, and fruits of Cudrania with a weight ratio of 1:1:1:4 as in Preparation Example 2. Then, the Cudrania tree samples were extracted, and the extraction methods were different, as shown in Table 3 below, to prepare a Cudrania tree extract. Solvent extraction was performed for 45 hours using 80% (v/v) EtOH, and hot water extraction was performed at 85° C. for 45 hours.

Experimental Example 1: Evaluation of Physical Properties of Pork for Cudrania Extract

In order to measure the softening power of the Cudrania extract prepared in Preparation Examples 1 to 19, the Cudrania extract was softened at -5°C for 1 hour for 40 hours at -5°C in a volume ratio of 1:3 to prepare softened pork. The softened pork was measured for shear force and sensory evaluation in the following manner. The results are shown in Table 4 below.

[Assessment Methods]

(1) Shear force evaluation

For the experiment, imported (US) pork, wooden cells were cut into 3x3x1 cm size, and then 100 ml of purified water per 100 g of pork was added to immerse the pork in purified water. Then, 0.5% by weight of Cudrania extract compared to pork was added to measure shear force every 30, 60, and 120 minutes. The experiment was repeated three times, and the results are expressed as an average value. Test Speed is 2 mm/sec, Test Force is 100 g, and Test distance is 10 mm, and a texture meter (T1-AT2, SMS Co. , UK) and expressed as a shear force. The results of measuring the shear force are shown in Table 4 below.

(2) Sensory evaluation

For the experiment, after slicing wooden cells, which are imported (US) pork, into 5 mm, the Cudrania extracts of Preparation Examples 1 to 19 were evenly applied by 2.0% by weight on the pork surface. After application, it was allowed to stand for 10 minutes and baked for 3 minutes using a double-sided grill. Sensory evaluation was conducted by recruiting 20 people with experience in sensory evaluation. In the sensory evaluation, a score between 1 (low) and 10 (high) was assigned to the item and the average value was recorded.

According to the results of Table 3, in the case of Preparation Examples 1 to 3 and Preparation Example 19, it was confirmed that the shear force and sensory evaluation for pork showed excellent results evenly, and in particular, Preparation Example 2 showed the best value. On the other hand, it was confirmed that in the case of Preparation Examples 4 to 18 that deviated from the composition or component ratio of the raw material of the Cudrania tree, a high shear force was shown, and the meat quality of the pork was tough, and a low value was also shown in the sensory evaluation. Through this, it was found that the part, the component ratio of each part, and the extraction method of the kkujippong had a great effect on the meat tenderization and sensory evaluation of pork.

Examples 1 to 5 and Comparative Examples 1 to 3

Cudrania extract of Preparation Example 2, fruit, onion juice, soy sauce, carbonated beverage, ground garlic, liver ginger, spices, soju, yellow sugar, yellow starch syrup, sesame seeds, oil (edible oil), sesame oil, caramel and sodium glutamate were added to purified water. A mixture was prepared in a ratio as shown in Table 5 below. For the fruit, a juice of pears, apples and pineapples in a weight ratio of 1: 1: 1 was used. At this time, in Example 4, pear juice was used alone as a fruit, and in Example 5, apple juice was used alone as a fruit. In addition, Comparative Example 3 did not contain any fruit. The mixture was first heated at 100° C. for 20 minutes, followed by secondary heating at 50° C. for 10 minutes. The second heated mixture was placed on a tray, filtered, and then cooled at room temperature to prepare a composition for yukyeonhwa containing kkujippong.

Experimental Example 2: Measurement of shear force of pork according to the use of the composition for meat tenderization

In order to measure the softening power of the composition for meat tenderization prepared in Examples 1 to 5 and Comparative Examples 1 to 3, the composition for meat tenderization was softened at -5°C for 1 hour for 40 hours in a volume ratio of 1:3 with pork. Softened pork was prepared. Shear force was measured in the same manner as in Experimental Example 1 for the softened pork, and the results are shown in Table 6 below.

According to the results of Table 6, it was confirmed that the shear force value of pork as a whole decreased as time passed. It was confirmed that the meat quality of pork was much softened as the shear force of Examples 1 to 5 containing the Cudrania chinensis extract in the composition for yukyeonhwa showed a relatively low shearing force compared to Comparative Examples 1 to 3. In particular, in the case of Examples 1 to 3, it was confirmed that the shear force was lower than that of Examples 4 and 5, so that the meat quality of pork was much softer. On the other hand, in the case of Comparative Example 2, it was found that the shearing force of pork was similar to that of Example 3, indicating that the softening of pork did not proceed any more.

Experimental Example 3: Sensory evaluation of pork according to the use of the composition for meat tenderization

Sensory evaluation of pork was performed using the composition for meat tenderization prepared in Examples 1 to 5 and Comparative Examples 1 to 3. The sensory evaluation was performed in the same manner as in Experimental Example 1, and the results are shown in Table 7 below.

According to the results of Table 7, compared to Comparative Examples 1 to 3, in the case of Examples 1 to 5 showed excellent results in taste, texture, and aroma, and thus, it was confirmed that the value was high in the comprehensive preference evaluation. I did. In addition, as in Experimental Example 2, in Examples 1 to 3, the meat quality of pork was much softer than in Examples 4 and 5, showing excellent results in sensory evaluation. In addition, in the case of Example 2, it was confirmed that the effect of simultaneously improving the meat tenderization, taste, texture, and overall acceptability of pork was the most excellent. In the case of Example 3, it was found that the meat was somewhat tough due to its excellent softening action, so that it had a lower sensory evaluation compared to Example 2.

Claims (4)

Based on 100 parts by weight of purified water, 0.1 to 2 parts by weight of Cudrania extract, 10 to 20 parts by weight of fruit, 1 to 10 parts by weight of vegetable juice, 30 to 40 parts by weight of soy sauce, 0.5 to 2 parts by weight of carbonated beverage, 1 to 2 parts by weight of ground garlic Parts by weight, 0.5 to 1 parts by weight of liver ginger, 0.1 to 0.5 parts by weight of spices, 0.1 to 0.3 parts by weight of refined or soju, 0.5 to 2 parts by weight of brown sugar, 1 to 2 parts by weight of yellow syrup, 0.5 to 1.5 parts by weight of whole sesame, Oil and fat 0.5 to 1.5 parts by weight, sesame oil 0.5 to 1.5 parts by weight, caramel 0.1 to 0.5 parts by weight, and a composition containing kkujippong extract containing 0.1 to 0.8 parts by weight of sodium glutamate.
The method of claim 1,
The kkujippong extract is a composition for yukyeonhwa containing the kkujippong extract that the stem, leaves, roots and fruits of kkujippong 1: 1: 1: is mixed in a weight ratio of 3-5.
The method of claim 1,
The fruits are pears, apples, pineapples, kiwis, bananas, figs and papaya composition for containing kkujippong extract that is one or more from the group consisting of.
Cudrania extract, fruit, vegetable juice, soy sauce, carbonated drinks, ground garlic, liver ginger, spices, refined or soju, yellow sugar, yellow syrup, whole sesame, fat, sesame oil, caramel and sodium glutamate to prepare a composition for meat tenderization step; And
Mixing the meat and the meat composition in a volume ratio of 1:1 to 1:5 and then softening at -5 to 5°C for 24 to 48 hours;
Meat softening method comprising a.