KR101242538B1 - Meat product comprising green tea leaf, green tea powder and green tea extract and method of producing the same - Google Patents

Abstract

The present invention relates to a processed meat product having improved flavor, including green tea leaf, steamed green tea powder, and green tea extract, and a method of manufacturing the same. More specifically, the present invention provides a composition for improving green tea flavor, including a green tea leaf, steamed green tea powder, and green tea hot water extract, and a method of preparing the same. In addition, the above embodiment provides a processed meat composition with improved flavor further comprising brown rice, and by adding sausage and ham through the composition of the present invention by adding the unique flavor of green tea as well as its own physiological functionalities Can be provided to the product.

Description

{MEAT PRODUCT COMPRISING GREEN TEA LEAF, GREEN TEA POWDER AND GREEN TEA EXTRACT AND METHOD OF PRODUCING THE SAME}

The present invention relates to a processed meat product having improved flavor, including green tea leaf, steamed green tea powder, and green tea extract, and a method of manufacturing the same.

Green tea has been used for food and medicinal for a long time, and it was gradually used as a favorite drink to drink during everyday life. Since then, green tea was introduced to various countries by Buddhist monks spreading or developing trade. The monk Saijo Priority brought tea seeds to Japan from China, and Kim Dae-jung was known to have been brought to the Tang Dynasty in the third year (828) by King Singdeung. The composition of green tea varies according to varieties, cultivation conditions, harvesting methods, and manufacturing methods, but Korean multileaf consists of 75% moisture and 25% solids, and contains a lot of deanine, caffeine, and tannin (polyphenol). It is known that it contains a lot of special ingredients such as aminobutylic acid (GABA) and manganese or fluorine.

However, green tea products are relatively diverse such as drinks such as leaf tea, tea bags, and cans, snacks such as candy, cookies, and jelly, green tea kimchi, green tea wine, and green tea vinegar. Because of this, despite the excellent health function, there is a limit to the consumption of green tea is required to develop a product that can increase the consumption.

Meanwhile, a method of preparing green tea liquor is disclosed by adding powdered green tea leaves at the entry stage and at the stage of obtaining sake, so that the amount of green tea leaves can be properly adjusted according to the degree of fermentation. Green tea extract and steamed green tea powder are not used simultaneously.

Therefore, in the present invention to complete the invention by manufacturing a processed meat composition with improved flavor to solve the above problems.

It is an object of the present invention to provide a composition for improving green tea flavor, including a green tea leaf, steamed green tea powder, and green tea hot water extract.

In one embodiment, the present invention provides a composition for improving green tea flavor, including a green tea leaf, a green tea powder, green tea hot water extract, and a preparation method thereof. In addition, the embodiment provides a processed meat composition with improved flavor further comprising brown rice, by using the composition can be processed meat processed food sausage or ham.

In one embodiment, there is provided a green tea flavor improving composition and a method for preparing the same, including 1 to 5 parts by weight of green tea leaves, 1 to 2 parts by weight of green tea powder and 0.05 to 3.0 parts by weight of green tea hot water extract. In addition, the embodiment provides a processed meat food composition with improved flavor and a manufacturing method thereof further comprising 0.1 to 2 parts by weight of brown rice.

“Roasting” refers to treatment within 180 minutes at 180 ° C. to 240 ° C. in order to evaporate moisture by heating to a high temperature and to prevent the decay of the leaf to increase the preservation by removing the activity of the oxidase. Ambient temperature and time may vary depending on the intended target. For example, although not limited thereto, green tea is first treated at 230 ° C. for 10 minutes and then kept in mind in order of 150 ° C. for 10 minutes, 110 ° C. for 10 minutes, 100 ° C. for 20 minutes, and 80 ° C. for 60 minutes. Take care.

By adding sausages and hams in the composition of the present invention, the unique flavor of green tea as well as the unique physiological functionality of green tea can be provided to the product. It can greatly contribute to the activation.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

< Example  1> Green tea leaf  Manufacturing and Effect Check

Prepare wild green tea leaves of Jeongeupsan in purified water 20 times by weight, and keep the temperature of purified water at 95 ℃ for 1 minute, quench and quench them, and then add them to sausage for each amount. The sensory test was performed on the panel by the 5-point grading method. As a result, as the addition rate of green tea leaves increased, the taste and aroma of green tea increased, but the 2% treated group showed the best in appearance score (see Table 1).

Sensory Evaluation of Sausage According to Green Tea Leaf Addition Green tea leaves (%) Exterior Green tea flavor Green tea flavor 0.0 - - - 1.0 4.0 3.6 3.5 2.0 4.6 4.0 4.1 3.0 4.3 4.3 4.3

* 1: Very bad 5: Very good

< Example  2> 덖 Green tea powder  Manufacturing and Effect Check

Prepared by crushing 50m of Jeongeup-san's green tea (salt, water content 4%) to 50mesh, and adding it to sausages at different concentrations. Was carried out. As a result, the addition of green tea powder increased the smell of pigs, but the bitterness and astringent taste of green tea tended to be stronger, so considering the overall preference, the optimum amount was about 1% (Table 2). Reference).

Pork odor and green tea flavor by adding green tea powder Green tea powder (%) Pork smell Green tea flavor Green tea flavor 0.0 River - - 0.5 medium 3.0 2.9 1.0 about 4.0 4.0 2.0 Almost none 4.5 4.4

* 1: Very bad 5: Very good

< Example  3 ＞ green tea Heat number  Preparation and Validation of Extracts

Green tea leaves were added to purified water 20 times the weight of green tea, and extracted for 20 minutes in hot water at 80 ° C. They were lyophilized and added to sausages based on the content of catechin. The sensory test was done by 5-point grading method. As a result, as the addition rate of the green tea hot water extract increased, the smell of pigs decreased and the taste of green tea tended to be strong, and the optimum amount of addition was about 0.2% (see Table 3).

Pork odor and green tea flavor by adding green tea powder Green tea powder (%) Pork smell Green tea flavor 0.0 River - 0.05 medium 3.0 0.1 about 3.6 0.2 Almost none 4.5 0.3 Almost none 4.5

< Example  4> Preparation and Effect Confirmation of Meat Processing Composition with Improved Flavor-Sausage

As shown in Table 4, green tea leaf, green tea powder, hot water extract and brown rice powder and brown rice powder, sugar, salt, starch, egg white, garlic, onion, pepper, chlorella, sage, nutmag, rosemary ), Carrageenan was formulated to prepare sausages as in Comparative Example 1, Example 1-1, and Example 1-2. At this time, the green tea leaves were placed in purified water 20 times more than the weight of wild tea leaves, and the temperature of the purified water was kept at 95 ° C. for 1 minute, followed by quenching. 4%) was used to pulverize to 50mesh, green tea hot water extract was used to extract the green tea leaves in purified water of 20 times the weight of green tea and extracted for 20 minutes in hot water at 80 ℃ and freeze-dried.

On the other hand, the sensory test for the sausage prepared in Comparative Example 1, Example 1-1, Example 1-2, Example 1-3 (10 panel subjects, 5-point scoring method) was measured and the results are shown in the table. 5 is shown. As a result, it was found that the sensory results of the sausages prepared in Examples 1-1, 1-2, and Example 1-3 were superior to those of Comparative Example, and in particular, brown rice was added to 0.5% as in Example 1-3. As well as the taste of green tea, the harmony of green tea was increased, and the overall flavor was excellent.

Green Sausage Composition with Improved Flavor (Unit: Weight%) Item Comparative Example 1 Example 1-1 Examples 1-2 Example 1-3 Pork (Fuji) 53.9 53.9 53.9 53.9 Lard 13.5 13.5 13.5 13.5 Green tea leaves 0 1.0 2.0 2.0 Swell Green Tea Powder 0 0.5 1.0 1.0 Green Tea Hot Water Extract 0 0.1 0.2 0.2 Brown rice 0 0 0 0.5 Salt 1.3 1.3 1.3 1.3 ice 21.12 19.52 17.92 14.52 Starch 8.4 8.4 8.4 8.4 MSG 0.2 0.2 0.2 0.2 Sugar 0.3 0.3 0.3 0.3 White pepper 0.1 0.1 0.1 0.1 Sage 0.09 0.09 0.09 0.09 Nutmag 0.04 0.04 0.04 0.04 Egg white 1.0 1.0 1.0 1.0 onion 0.02 0.02 0.02 0.02 garlic 0.03 0.03 0.03 0.03 Sum 100 100 100 100

Sensory Evaluation of Green Tea Sausages with Improved Flavor Item Comparative example Example
1-1 Examples 1-2 Example 1-3 Green tea feel appearance 0 4.3 4.3 4.2 Green tea flavor 0 3.6 4.3 4.5 Green tea flavor 0 3.5 4.3 4.3 A sweet taste 3.3 3.6 4.2 4.6 Green tea 0 3.8 4.0 4.5 Overall likelihood 3.5 3.7 4.2 4.5

* 0: No sensuality 1: Very bad 5: Very good

< Example  5> Preparation and Effect Confirmation of Meat Processing Composition with Improved Flavor- chicken breast  ham

Green tea leaf, green tea powder, green tea hot water extract and brown rice powder and sugar, salt, garlic, onion, pepper, sage, nutmag, rosemary as shown in Table 6 below in Table 6 In the same composition as in Example 1, Example 1-1, and Example 1-2, a dyeing agent was prepared, and chicken breast meat was prepared. At this time, green tea leaves were placed in purified water of 20 times the weight of wild green tea leaves, and the temperature of the purified water was kept at 100 ° C. for 1 minute, followed by quenching. 4%) was used to grind 50mesh and the green tea hot water extract was used to extract green tea leaves into purified water 20 times the weight of green tea and extracted for 20 minutes in hot water at 80 ° C. and freeze-dried.

On the other hand, the sensory test for the sausage prepared in Comparative Example 1, Example 1-1, Example 1-2, Example 1-3 (10 panel subjects, 5-point scoring method) was measured and the results are shown in the table. 7 is shown. As a result, it was found that the sensory results of the sausages prepared in Examples 1-1, 1-2, and Example 1-3 were better than those of Comparative Examples. In particular, as in Example 1-3, brown rice was added at 2.0%. As well as the taste of green tea, the harmony of green tea was increased, and the overall flavor was excellent.

Composition of salt solution of green tea flavored ham (unit: final weight part for ham) Item Comparative Example 1 Example 1-1 Examples 1-2 Example 1-3 Green tea leaves 0 1.0 2.0 2.0 Swell Green Tea Powder 0 0.5 1.0 1.0 Green Tea Hot Water Extract 0 0.1 0.2 0.2 Brown rice 0 0 0 2.0 Salt 1.3 1.3 1.3 1.3 MSG 0.2 0.2 0.2 0.2 Sugar 0.3 0.3 0.3 0.3 White pepper 0.1 0.1 0.1 0.1 sage 0.09 0.09 0.09 0.09 nutmag 0.04 0.04 0.04 0.04 Onion powder 0.02 0.02 0.02 0.02 Garlic powder 0.03 0.03 0.03 0.03

Sensory Evaluation of Green Tea Ham Item Comparative example Example 1-1 Examples 1-2 Example 1-3 Green tea feel appearance 0 4.3 4.3 4.2 Green tea flavor 0 3.6 4.3 4.5 Green tea flavor 0 3.5 4.3 4.3 A sweet taste 3.3 3.6 4.2 4.6 Green tea 0 3.8 4.0 4.5 Overall likelihood 3.5 3.7 4.2 4.5

* 0: No sensuality 1: Very bad 5: Very good

Claims (5)

Green tea leaves 1 to 5 parts by weight, steamed green tea powder 1 to 2 parts by weight, green tea hot water extract 0.05 to 3.0 parts by weight and brown rice 0.1 to 2 parts by weight, green tea leaves: steamed green tea powder: green tea hot water extract: brown rice Is 1: 0.4: 0.6: 0.4 green tea flavor improved sausage, characterized in that. Green tea leaves 1 to 5 parts by weight, steamed green tea powder 1 to 2 parts by weight, green tea hot water extract 0.05 to 3.0 parts by weight and brown rice 0.1 to 2 parts by weight, green tea leaves: steamed green tea powder: green tea hot water extract: brown rice Is 1: 0.4: 0.6: 0.4 chicken breast ham with improved green tea flavor, characterized in that. delete Green tea leaves 1 to 5 parts by weight, steamed green tea powder 1 to 2 parts by weight, green tea hot water extract 0.05 to 3.0 parts by weight and brown rice 0.1 to 2 parts by weight of mixing, green tea leaves: steamed green tea powder: green tea hot water extract: The method of manufacturing a sausage with improved green tea flavor, characterized in that the addition ratio of brown rice is 1: 0.4: 0.6: 0.4. Green tea leaves 1 to 5 parts by weight, steamed green tea powder 1 to 2 parts by weight, green tea hot water extract 0.05 to 3.0 parts by weight and brown rice 0.1 to 2 parts by weight of mixing, green tea leaves: steamed green tea powder: green tea hot water extract: The method for producing chicken breast ham with improved green tea flavor, characterized in that the addition ratio of brown rice is 1: 0.4: 0.6: 0.4.