Composition for tenderizing goat meat and its manufacturing method

Abstract

This invention relates to a meat tenderizing composition for goat meat and a method for manufacturing the same. The composition of this invention comprises the steps of: washing Poria cocos, peony, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, licorice, Hovenia dulcis, ginseng, dried ginger, whole peppercorns, and mulberry branches to remove foreign substances; cutting Poria cocos, peony, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, licorice, Hovenia dulcis, ginseng, dried ginger, whole peppercorns, and mulberry branches into 1-2 cm pieces; adding Poria cocos, peony, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, licorice, Hovenia dulcis, ginseng, dried ginger, whole peppercorns, and mulberry branches to water and boiling to extract medicinal ingredients in hot water; and preparing a meat tenderizing composition by removing medicinal residue and filtering using a sieve.

Description

Technology Field

[0001] This invention relates to a composition for tenderizing goat meat and a method for manufacturing the same, and more specifically, to a composition for tenderizing goat meat and a method for manufacturing the same that can tenderize goat meat within a shorter period than aging. Background Technology

[0002] Goat meat is a high-protein food that is good for maintaining muscle, and it is suitable for a low-fat diet as it is low in fat and has a low proportion of saturated fat. It is also rich in iron, which helps prevent anemia, so it is widely used for medicinal purposes or as a health food during the summer.

[0003] Goat meat is somewhat tougher than beef, so it requires a tenderizing process.

[0004] For reference, a technology for aging slaughtered black goat meat without packaging while maintaining a temperature of 0 to 2°C and a humidity of 65 to 85% to activate microorganisms and enzymes, thereby aging the meat to the core and making the meat as tender as possible, has been disclosed in the Korean Published Patent Application No. 10-2022-0023882 (Publication Date: March 3, 2022) titled "Method for Aging Black Goat Meat and Black Goat Meat According Thereto."

[0005] However, the method of tenderizing meat by aging, as described in Patent Publication No. 10-2022-0023882, has the problem of requiring a long time. Prior art literature

[0006] Published Patent Application No. 10-2022-0023882 The problem to be solved

[0007] The objective of the present invention is to solve the aforementioned conventional problems by providing a goat meat tenderizing composition capable of tenderizing the goat meat tissue within a shorter period than aging, and a method for manufacturing the same. means of solving the problem

[0008] As a means to achieve the above-mentioned purpose, the composition of the present invention preferably comprises the steps of: washing Poria cocos, peony, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, licorice, Hovenia dulcis fruit, ginseng, dried ginger, whole peppercorns, and mulberry branches; cutting Poria cocos, peony, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, licorice, Hovenia dulcis fruit, ginseng, dried ginger, whole peppercorns, and mulberry branches into 1-2 cm pieces; adding Poria cocos, peony, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, licorice, Hovenia dulcis fruit, ginseng, dried ginger, whole peppercorns, and mulberry branches to water and boiling to extract medicinal ingredients in hot water; and preparing a tenderizing composition by removing medicinal residue and filtering using a sieve.

[0009] The composition of this invention is preferably further comprising, after the step of extracting medicinal components of Poria cocos, Paeonia lactiflora, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, Glycyrrhiza glabra, Hovenia dulcis, Ginseng, dried ginger, whole peppercorns, and mulberry tree, a step of adding persimmon vinegar so that the pH becomes 4.5 to 5.5 when the extract is cooled to 60 to 70°C, and a step of cooling to room temperature and then storing in a sealed container in a refrigerator.

[0010] The composition of this invention preferably comprises the steps of: removing moisture from the meat tenderizing composition at 40 to 60°C under reduced pressure conditions to concentrate it to a solid content level of 30 to 40 Brix; rapidly freezing the concentrate at -40°C; and slowly sublimating and drying it under vacuum for 12 to 24 hours to form a porous solid block.

[0011] The composition of this invention is preferably further comprising the step of finely pulverizing the porous solid block using a grinder.

[0012] The composition of this invention preferably comprises the steps of: adding minced garlic, minced ginger, gochujang, doenjang, mirin, soju, beef bone broth, beef bone extract, herbal extract, onion, red pepper powder, dasida, pepper, and Miwon to a mixing container and mixing; heating the mixture over medium heat while stirring; re-homogenizing the mixture with a hand blender if the solids in the mixture are large; rapidly cooling to 25°C or lower after heating and stirring is completed to produce a tenderizing composition for sauce; and packaging the tenderizing composition for sauce in a hygienic state.

[0013] The composition of this invention preferably includes the additional step of adding minced garlic, minced ginger, gochujang, doenjang, mirin, soju, beef bone broth, beef bone extract, herbal extract, onion, red pepper powder, dasida, pepper, and Miwon to a mixing container and mixing them, then adding cabbage juice as a fermentation enzyme-containing substance and carrying out an enzymatic reaction at 40~50℃ for 30 minutes.

[0014] The composition of this invention is preferably such that the meat softening composition comprises 3.4 wt% Poria cocos, 6.8 wt% Paeonia lactiflora, 6.8 wt% Astragalus membranaceus, 10.2 wt% Acanthopanax senticosus, 6.8 wt% Cnidium officinale, 6.8 wt% Angelica gigas, 6.8 wt% Cassia obtusifolia, 6.8 wt% Glycyrrhiza glabra, 6.8 wt% Hovenia dulcis, 6.8 wt% Panax ginseng, 8.5 wt% dried ginger, 16.7 wt% whole peppercorns, and 6.8 wt% mulberry branches.

[0015] The composition of the present invention is such that the meat tenderizing composition for the sauce comprises 9.4 wt% onion, 4.7 wt% minced garlic, 1.9 wt% minced ginger, 7.2 wt% red chili powder, 12.5 wt% gochujang, 31.3 wt% doenjang, 6.8 wt% Miwon, 2.5 wt% Dasida, 0.3 wt% black pepper, 3.1 wt% soju, 3.1 wt% mirin, 12.6 wt% beef bone broth, 1.6 wt% beef bone extract, and 3.0 wt% herbal extract. Effects of the invention

[0016] This invention has the effect of tenderizing goat meat within a shorter period than aging. Specific details for implementing the invention

[0017] Hereinafter, preferred embodiments of the invention will be described in detail with reference to the accompanying drawings so that a person skilled in the art can easily practice the invention. The purposes, functions, effects, and other purposes, features, and operational advantages of the invention, including the purpose, function, and effect, will become clearer through the description of the preferred embodiments.

[0018] For reference, the embodiments disclosed herein are merely the most preferred embodiments selected and presented among various possible embodiments to aid the understanding of those skilled in the art, and the technical concept of the invention is not necessarily limited or restricted only by the presented embodiments, and various changes, additions, and modifications including equivalents and substitutions are possible within the scope of the technical concept of the invention.

[0019] Furthermore, the expressions of terms or words used in the specification and claims of this application are defined based on the principle that the inventor may appropriately define the concept of the terms to best describe his invention; they should not be interpreted as being limited solely to their ordinary or dictionary meanings, but must be interpreted in a sense and concept consistent with the technical spirit of the present invention. For example, a singular expression includes a plural expression unless the context clearly indicates otherwise.

[0020] A method for preparing a goat meat tenderizing composition according to one embodiment of the present invention comprises the steps of: washing Poria cocos, Paeonia lactiflora, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, Glycyrrhiza glabra, Hovenia dulcis, Ginseng, dried ginger, whole peppercorns, and Morus alba branches to remove foreign substances (S1); cutting Poria cocos, Paeonia lactiflora, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, Glycyrrhiza glabra, Hovenia dulcis, Ginseng, dried ginger, whole peppercorns, and Morus alba branches into 1-2 cm pieces (S2); adding Poria cocos, Paeonia lactiflora, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, Glycyrrhiza glabra, Hovenia dulcis, Ginseng, dried ginger, whole peppercorns, and Morus alba branches to water and boiling to extract medicinal ingredients in hot water (S3); and removing medicinal residue and filtering using a strainer. The process includes the step (S4) of preparing a meat tenderizing composition.

[0021] The above meat softening composition comprises 3.4 wt% Poria cocos, 6.8 wt% Paeonia lactiflora, 6.8 wt% Astragalus membranaceus, 10.2 wt% Acanthopanax senticosus, 6.8 wt% Cnidium officinale, 6.8 wt% Angelica gigas, 6.8 wt% Cassia obtusifolia, 6.8 wt% Glycyrrhiza glabra, 6.8 wt% Hovenia dulcis, 6.8 wt% Panax ginseng, 8.5 wt% dried ginger, 16.7 wt% whole peppercorns, and 6.8 wt% mulberry branches.

[0022] The aforementioned Poria cocos is also known as Solpungnyeong. It is a fungal body that parasitizes pine tree roots and grows into a large, lump-like structure. The resulting mass, known as a sclerotium, is intertwined with the pine roots underground. While its size and shape are not uniform, they are generally spherical or oval-shaped, measuring approximately 10 to 30 cm in diameter. Its weight typically reaches about 1 kg, but varies from 50 g to 10 kg. Poria cocos is rich in water-soluble polysaccharides such as poria polysaccharides; by retaining moisture well and imparting viscosity, it prevents meat from drying out, thereby helping to maintain a moist texture. Furthermore, the triterpenoids and polyphenols contained in Poria cocos contribute to increasing cell membrane stability and inhibiting oxidation. By stabilizing the cell membranes of muscle fibers, they assist in tissue relaxation, thereby contributing to the tenderization of the meat.

[0023] The above peony is a perennial plant belonging to the Paeoniaceae family, growing to a height of less than 1m even when fully grown. Multiple stems emerge from a single thick root and stand upright, and the leaves and stems are hairless. Paeoniflorin, the main component of the peony, has a smooth muscle relaxant effect and can act on muscle fibers to relieve tissue stiffness.

[0024] Astragalus is a perennial herbaceous plant belonging to the legume family. Its roots are used for medicinal purposes, and in traditional Korean medicine, it has been regarded as a representative medicinal herb that replenishes vital energy and increases the body's resistance. Astragalus is rich in high-molecular-weight polysaccharides such as astragalan, which contribute to tenderizing meat by increasing the meat's water retention capacity, retaining juices, and enhancing the moistness of the tissue.

[0025] The above-mentioned Acanthopanax is a perennial shrub belonging to the Araliaceae family, and its roots and stem bark are primarily used as medicinal materials. It is known to provide various health benefits due to its powerful physiologically active components. Eleutheroside and lignans, the representative components of Acanthopanax, have a relaxing effect on nerves and muscles, thereby relieving the stiffness of meat muscle fiber tissue and inducing a softer texture.

[0026] To confirm whether the goat meat tenderizing composition according to one embodiment of the present invention exhibits a superior tenderizing effect compared to traditional aging methods, the following experiment was conducted.

[0027] (Experimental Example)

[0028] 1. Target Samples: Goat meat of the same grade and cut (loin), 220±10g per sample

[0029] 2. Total groups (8), n=10 per group (total 80 samples)

[0030] G0 : Negative Control : Untreated (Distilled water immersion 0h)

[0031] G1: Refrigerated (4℃) wet aging 24h

[0032] G2 : Refrigerated (4℃) aging 48h

[0033] G3 : Refrigerated (4℃) aging 72h

[0034] T1: Immersion of 20% (v / v) of the composition according to the present invention for 2 hours at 4℃

[0035] T2: Immersion of 20% (v / v) of the composition according to the present invention for 6h at 4℃

[0036] T3: Immersion of 20% (v / v) of the composition according to the present invention for 12h at 4℃

[0037] PC : Positive control : Bromelain treatment 0.05% w / v, 12h @4℃

[0039] 3. Shear force measurement results (lower values ​​indicate softer)

[0040] army Average shear force (kgf) G0 (unprocessed) 7.8±0.9 G1 (Aging 24h) 6.9±0.8 G2 (Aged 48h) 5.8±0.7 G3 (Aged 72h) 5.2±0.6 T1 (Composition of the present invention 2h) 6.6±0.8 T2 (Composition of the present invention 6h) 5.4±0.7 T3 (Composition of the present invention 12h) 4.9±0.6 PC (Bromelain 12h) 4.2±0.5

[0042] 4. Moisture retention measurement results (higher values ​​indicate better moisture retention)

[0043] army WHC (%) G0 (unprocessed) 62.1±3.2 G1 (Aging 24h) 64.0±3.0 G2 (Aged 48h) 66.8±2.8 G3 (Aged 72h) 68.5±2.6 T1 (Composition of the present invention 2h) 64.5±2.9 T2 (Composition of the present invention 6h) 67.5±2.7 T3 (Composition of the present invention 12h) 69.0±2.5 PC (Bromelain 12h) 70.4±2.3

[0045] 5. Sensory Evaluation Results (Years 1–9, higher indicates softer)

[0046] army Year score (mean ±SD) G0 (unprocessed) 3.1±0.7 G1 (Aging 24h) 4.0±0.8 G2 (Aged 48h) 5.1±0.7 G3 (Aged 72h) 5.7±0.6 T1 (Composition of the present invention 2h) 4.2±0.8 T2 (Composition of the present invention 6h) 5.4±0.7 T3 (Composition of the present invention 12h) 6.0±0.6 PC (Bromelain 12h) 6.5±0.5

[0048] As can be seen from the experimental results above, T3 alone achieved a shear force of 4.9 kgf, showing a lower value (softer) than G2, which demonstrates a tenderizing effect equivalent to or superior to aging (48h~72h) within a short period (≤12h). In sensory evaluation, T3 showed satisfaction equivalent to or superior to the aged group in consumer panel evaluations. The positive control (bromelain) showed the strongest tenderizing effect, but while bromelain carries the possibility of excessive tissue tenderization or taste changes when used for a long time or in excess, the composition of the present invention has the advantage of improving flavor and deodorization in addition to tenderization.

[0049] Meanwhile, the method for preparing a goat meat tenderizing composition according to one embodiment of the present invention further includes a process of adding persimmon vinegar, which can improve the tenderizing efficiency of goat meat by using persimmon vinegar to induce protein denaturation through pH reduction, swelling and relaxation of meat tissue.

[0050] The process of adding persimmon vinegar in the method for preparing a tenderizing composition of goat meat according to one embodiment of the present invention comprises, after the step of extracting medicinal ingredients of Poria cocos, Paeonia lactiflora, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, Glycyrrhiza glabra, Hovenia dulcis, Ginseng, dried ginger, whole peppercorns, and Morus alba, adding persimmon vinegar so that the pH becomes 4.5 to 5.5 when the extract is cooled to 60 to 70°C (S5), and cooling to room temperature and then storing in a sealed container in a refrigerator (S6).

[0051] The aforementioned persimmon vinegar is a fermented vinegar made by naturally fermenting persimmons or ripe persimmons. When aged slowly in earthenware jars or fermentation tanks, primarily using traditional methods, it becomes rich in organic acids produced during the aging process, along with the characteristic sweetness of persimmons. The acetic acid in persimmon vinegar lowers the pH of the meat and denatures the tertiary structure of proteins, thereby relaxing the muscle fiber structure, which makes the meat tender and loosens the tissue. The environment of persimmon vinegar weakens the bonds between muscle fibers and promotes the swelling of collagen, gradually tenderizing tough parts and reducing chewiness to induce a tender texture.

[0052] A method for preparing a goat meat tenderizing composition according to one embodiment of the present invention further comprises a process for preparing a porous solid meat tenderizing composition that can increase storage stability and increase rehydration and penetration power through a porous structure.

[0053] A process for preparing a porous solid tenderizing composition according to one embodiment of the present invention comprises: a step (S7) of removing moisture from the tenderizing composition under reduced pressure conditions at 40 to 60°C to concentrate it to a solid content level of 30 to 40 Brix; a step (S8) of rapidly freezing the concentrate at -40°C; and a step (S9) of forming a porous solid block by slowly sublimating and drying it under vacuum for 12 to 24 hours.

[0054] A method for preparing a goat meat tenderizing composition according to one embodiment of the present invention further comprises a process for preparing a powdered meat tenderizing composition that can increase transport efficiency and increase the dissolution speed.

[0055] The process for preparing a powdered meat tenderizing composition according to one embodiment of the present invention comprises the step (S10) of finely pulverizing the porous solid block using a grinder.

[0056] A method for preparing a goat meat tenderizing composition according to one embodiment of the present invention further comprises a process for preparing a meat tenderizing composition that can be used as a source when eating goat meat.

[0057] The process for preparing a tenderizing composition for a sauce according to one embodiment of the present invention comprises the steps of: adding minced garlic, minced ginger, gochujang, doenjang, mirin, soju, beef bone broth, beef bone extract, herbal extract, onion, red pepper powder, dasida, pepper, and Miwon to a mixing container and mixing (S11); heating the mixture over medium heat while stirring (S12); re-homogenizing the mixture with a hand blender if the solids in the mixture are large (S13); rapidly cooling the mixture to 25°C or lower after heating and stirring is completed to prepare the tenderizing composition for a sauce (S14); and packaging the tenderizing composition for a sauce in a hygienic state (S15).

[0058] The above tenderizing composition for the sauce comprises 9.4 wt% onion, 4.7 wt% minced garlic, 1.9 wt% minced ginger, 7.2 wt% red chili powder, 12.5 wt% gochujang, 31.3 wt% doenjang, 6.8 wt% Miwon, 2.5 wt% Dasida, 0.3 wt% black pepper, 3.1 wt% soju, 3.1 wt% mirin, 12.6 wt% beef bone broth, 1.6 wt% beef bone extract, and 3.0 wt% herbal extract.

[0059] The aforementioned onions contain proteases, which are protein-degrading enzymes, as well as organic acids and sulfur compounds that soften meat fibers and are also excellent for removing odors.

[0060] The minced garlic mentioned above helps tenderize meat by inducing protein denaturation and removing gamey odors through allicin, allyl compounds, etc.

[0061] The grated ginger mentioned above tenderizes meat by breaking down proteins with ginger protease.

[0062] The above gochujang contains natural protein-degrading enzymes, organic acids, amino acids, etc., due to rice / soybean fermentation, which contributes to meat tenderization.

[0063] The above soybean paste contains proteases and organic acids that tenderize meat proteins, and its strong aroma neutralizes unwanted odors.

[0064] The above soju allows alcohol to penetrate the meat tissue, loosening it and effectively removing the characteristic gamey odor of goat.

[0065] The above beef bone extract contains glutamic acid, gelatin, etc., which react with the meat to keep the tissue moist. It provides an auxiliary effect for tenderizing the meat.

[0066] The above herbal extract uses the meat tenderizing composition mentioned above.

[0067] A method for preparing a goat meat tenderizing composition according to one embodiment of the present invention further comprises a process of pre-treating a meat tenderizing composition for a source using natural enzymes.

[0068] The natural enzyme pretreatment process of the method for preparing a goat meat tenderizing composition according to one embodiment of the present invention comprises the step (S15) of adding minced garlic, minced ginger, gochujang, doenjang, mirin, soju, beef bone broth, beef bone extract, herbal extract, onion, red pepper powder, dasida, pepper, and Miwon into a mixing container and mixing, then adding cabbage juice as a fermented enzyme-containing substance and carrying out an enzyme reaction at 40~50℃ for 30 minutes.

[0069] Organic acids produced during fermentation (especially lactic acid, acetic acid, etc.) regulate the pH to acidic (about 4.0 to 5.0), and this acidic environment promotes the relaxation of protein structures and hydrolysis, contributing to the tenderizing effect.

Claims

Claim 1 delete Claim 2 delete Claim 3 A step of washing and removing foreign substances from Poria cocos, Paeonia lactiflora, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, Glycyrrhiza glabra, Hovenia dulcis fruit, Ginseng, dried ginger, whole peppercorns, and mulberry tree; a step of cutting Poria cocos, Paeonia lactiflora, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, Glycyrrhiza glabra, Hovenia dulcis fruit, Ginseng, dried ginger, whole peppercorns, and mulberry tree into 1-2 cm pieces; a step of extracting medicinal components by hot water by adding Poria cocos, Paeonia lactiflora, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, Glycyrrhiza glabra, Hovenia dulcis fruit, Ginseng, dried ginger, whole peppercorns, and mulberry tree to water and boiling; a step of adding persimmon vinegar so that the pH becomes 4.5-5.5 when the extract cools to 60-70°C; a step of preparing a tenderizing composition by removing medicinal residue and filtering using a strainer; and a step of cooling to room temperature and then refrigerating using an airtight container. A method for manufacturing a tenderizing composition for goat meat, characterized by comprising the steps of: storing; removing moisture from the tenderizing composition under reduced pressure conditions at 40 to 60°C to concentrate it to a solid content level of 30 to 40 Brix; rapidly freezing the concentrate at -40°C; and slowly sublimating and drying it under vacuum for 12 to 24 hours to form a porous solid block; adding minced garlic, minced ginger, gochujang, doenjang, mirin, soju, beef bone broth, beef bone extract, herbal extract, onion, red chili powder, dasida, pepper, and Miwon to a mixing container and mixing; stirring the mixture while heating it over medium heat; re-homogenizing the solids of the mixture with a hand blender; preparing a tenderizing composition for sauce by rapidly cooling it to 25°C or lower after heating and stirring are completed; and further comprising the step of packaging the tenderizing composition for sauce in a hygienic state. Claim 4 A method for preparing a goat meat tenderizing composition, characterized in that, in claim 3, it further comprises the step of finely pulverizing the porous solid block using a grinder. Claim 5 delete Claim 6 A method for preparing a goat meat tenderizing composition according to claim 3, characterized by further including the step of adding minced garlic, minced ginger, gochujang, doenjang, mirin, soju, beef bone broth, beef bone extract, herbal extract, onion, red chili powder, dasida, pepper, and Miwon to the mixing container and mixing, followed by the step of adding cabbage juice as a fermented enzyme-containing substance and carrying out an enzymatic reaction at 40~50℃ for 30 minutes. Claim 7 A goat meat tenderizing composition prepared by the method of claim 3, characterized by comprising 3.4 wt% Poria cocos, 6.8 wt% Paeonia lactiflora, 6.8 wt% Astragalus membranaceus, 10.2 wt% Acanthopanax senticosus, 6.8 wt% Cnidium officinale, 6.8 wt% Angelica sinensis, 6.8 wt% Cassia obtusifolia, 6.8 wt% Glycyrrhiza glabra, 6.8 wt% Hovenia dulcis, 6.8 wt% Panax ginseng, 8.5 wt% dried ginger, 16.7 wt% whole peppercorns, and 6.8 wt% mulberry tree. Claim 8 A tenderizing composition for goat meat sauce, prepared by the method of claim 6 and characterized by comprising 9.4 wt% onion, 4.7 wt% minced garlic, 1.9 wt% minced ginger, 7.2 wt% red chili powder, 12.5 wt% gochujang, 31.3 wt% doenjang, 6.8 wt% Miwon, 2.5 wt% Dasida, 0.3 wt% black pepper, 3.1 wt% soju, 3.1 wt% mirin, 12.6 wt% beef bone broth, 1.6 wt% beef bone extract, and 3.0 wt% herbal extract.

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