KR101380095B1 - A method for preparing meat aging Chaga - Google Patents

Abstract

The present invention relates to a method for producing meat matured with chaga. Specifically, the method for producing meat aged with chaga mushroom of the present invention comprises the steps of: (1) grinding the dried chaga mushroom to 1㎛ ~ 10㎛; (2) drying the unsalted Cheonggukjang and grinding it into 1 mm to 3 mm; (3) mixing the unsalted Cheonggukjang powder (1) with purified water at a weight ratio of 1: 1; (4) fermenting the mixed material of (3) at 30 ° C ~ 40 ° C for 2 days to 5 days; (5) filtering the material in which the fermentation of (4) is completed to obtain a fermentation broth of Cheonggukjang; (6) mixing the chaga mushroom powder of (1) and the fermented broth of chungkukjang (5) in a weight ratio of 5: 1 to 5: 2 and fermentation at 32 ℃ ~ 40 ℃ for 5 days to 10 days; (7) drying the chaga mushroom fermentation powder of (6) to obtain chaga mushroom fermentation powder; (8) mixing the purified water in the chaga mushroom fermentation powder of (7) in a weight ratio of 1: 5 and extracting and filtering for 3 to 7 hours at 35 ℃ ~ 40 ℃; (9) The chaga mushroom fermentation extract of (8) is made by adding to meat and aging to produce.

Description

A method for preparing meat aging Chaga

The present invention relates to a method for producing meat matured with chaga.

Chaga is a medicinal mushroom that lives on birch and its scientific name is Inonotus Obliquus. This mushroom is a parasitic mushroom found in birch trees of more than 45 degrees north latitude, such as Siberia, North America, and Northern Europe. It grows by the virus and eats sap, and usually grows for 15 to 20 years. It is also found in alders, willows, and maples, but these are ineffective. In Russia, from the 16th century, it has been reported as a leap for the treatment of incurable diseases. In 1951, the Soviet Academy of Sciences, Komarov Institute of Science, started to research in earnest. In 1968 Solzhenitsyn became known by the novel "Cancer Ward," based on his true story.

Only grade 1 dried for more than 15 years, middle thickness of 10cm, moisture content of 14% or less, and 60 ℃ or less is used for medicinal purposes and the rest is used for brewing or making tea. It contains many different substances, which contain more betaglucan than other mushrooms.

Meat is essential for the survival of the world. Existing meat has a high odor and cholesterol, which is emerging as a cause of adult diseases. The problem to be solved in the present invention is to eliminate the odor of meat and to develop a meat lowered cholesterol which is the cause of adult diseases.

The present invention relates to a process for producing fermented mushroom fermented products. More specifically, the present invention provides a method for producing fermented mushroom fermented product comprising the steps of: (1) pulverizing dried mushroom to 1 to 10 mu m; (2) drying the unsalted Cheonggukjang and grinding it into 1 mm to 3 mm; (3) mixing the unsalted Cheonggukjang powder (1) with purified water at a weight ratio of 1: 1; (4) fermenting the mixed material of (3) at 30 ° C ~ 40 ° C for 2 days to 5 days; (5) filtering the material in which the fermentation of (4) is completed to obtain a fermentation broth of Cheonggukjang; (6) mixing the chaga mushroom powder of (1) and the fermented broth of chungkukjang (5) in a weight ratio of 5: 1 to 5: 2 and fermentation at 32 ℃ ~ 40 ℃ for 5 days to 10 days; (7) drying the chaga mushroom fermentation powder of (6) to obtain chaga mushroom fermentation powder; (8) mixing the purified water in the chaga mushroom fermentation powder of (7) in a weight ratio of 1: 5 and extracting and filtering for 3 to 7 hours at 35 ℃ ~ 40 ℃; (9) The chaga mushroom fermentation extract of (8) is made by adding to meat and aging to produce.

Meat matured by the technology of the present invention by aging the existing meat to eliminate the odor, seasoning effect and lowering cholesterol is beneficial to health. In addition, it does not need to add subsidiary materials such as spices to remove the odor of meat as in the conventional cooking method is beneficial to the home economy.

In order to accomplish the above object, the present invention provides a method for producing fermented mushroom fermented product, comprising the steps of: (1) pulverizing dried mushroom to 1 탆 to 10 탆; (2) drying the unsalted Cheonggukjang and grinding it into 1 mm to 3 mm; (3) mixing the unsalted Cheonggukjang powder (1) with purified water at a weight ratio of 1: 1; (4) fermenting the mixed material of (3) at 30 ° C ~ 40 ° C for 2 days to 5 days; (5) filtering the material in which the fermentation of (4) is completed to obtain a fermentation broth of Cheonggukjang; (6) mixing the chaga mushroom powder of (1) and the fermented broth of chungkukjang (5) in a weight ratio of 5: 1 to 5: 2 and fermentation at 32 ℃ ~ 40 ℃ for 5 days to 10 days; (7) drying the chaga mushroom fermentation powder of (6) to obtain chaga mushroom fermentation powder; (8) mixing the purified water in the chaga mushroom fermentation powder of (7) in a weight ratio of 1: 5 and extracting and filtering for 3 to 7 hours at 35 ℃ ~ 40 ℃; (9) The chaga mushroom fermentation extract of (8) is made by adding to meat and aging to produce.

Aging of various meats with chaga fermented extract of the present invention has the function of removing odor and lowering cholesterol.

The present invention will be described in detail with reference to Examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example a

Chaga fermented extract was sprayed onto pork pork belly and aged for 5 hours.

Comparative Example  a

 Prepare the pork belly area.

Example  b

Chaga mushroom fermentation extract and purified water is mixed in a weight ratio of 1: 2, immersed the small window in the mixed mixture is prepared by aging for 3 hours.

Comparative Example  b

Prepare the window.

Example  c

Chaga mushroom fermentation extract and purified water is mixed at a weight ratio of 1: 2, immersed boiled sirloin in the mixed mixture is prepared by aging for 1 hour.

Comparative Example  c

Prepare the lumberjack.

Example  d

Chaga mushroom fermented extract and purified water are mixed in a weight ratio of 1: 2, immersed in the mixed mixture to prepare a mixture for 2 hours.

Comparative Example  d

Prepare the chickens.

Example  e

Chaga mushroom fermentation extract and purified water are mixed in a weight ratio of 1: 2, immersed duck meat in the mixed mixture is prepared by aging for 2 hours.

Comparative Example  e

Prepare duck meat.

Meats ripened by Examples and Comparative Examples were grilled and cooked to be ingested and evaluated in the following manner.

The evaluation method was to have 40 men and women in their 20s tasting and then to evaluate their satisfaction. : 2 points, normal: 3 points, good: 4 points, very good: 5 points).

≪ Evaluation Comparative Example of Example a & division Flavor flavor Texture Overall likelihood Example 4.7 4.6 4.5 4.6 Comparative Example 3.1 2.9 3.5 3.3

≪ Comparative Evaluation Table of Example b > division Flavor flavor Texture Overall likelihood Example 4.5 4.6 4.5 4.6 Comparative Example 2.5 2.4 3.9 2.5

<Evaluation Comparison Table of Example c> division Flavor flavor Texture Overall likelihood Example 4.8 4.7 4.8 4.8 Comparative Example 3.2 3.5 3.9 3.5

<Evaluation Comparison Table of Example d> division Flavor flavor Texture Overall likelihood Example 4.7 4.5 4.7 4.6 Comparative Example 2.5 2.4 3.2 2.7

<Evaluation Comparison Table of Example e> division Flavor flavor Texture Overall likelihood Example 4.5 4.7 4.6 4.6 Comparative Example 2.8 2.5 3.7 3.3

<Cholesterol comparison table> division pork belly
(mg) Window
(mg) Sirloin
(mg) Chicken meat
(mg) Duck meat
(mg) Example 321 307 121 108 82 Comparative Example 384 352 154 138 95

Comparing Tables 1 to 5, it can be seen that the Examples have no smell of odor, and the taste, texture and overall acceptability are improved, and Table 6 shows that the extracts of the Examples are significantly improved compared with Comparative Examples.

Claims (1)

(1) grinding the dried chaga mushroom into 1 µm to 10 µm;
(2) drying the unsalted Cheonggukjang and grinding it into 1 mm to 3 mm;
(3) mixing the unsalted Cheonggukjang powder (1) with purified water at a weight ratio of 1: 1; (4) fermenting the mixed material of (3) at 30 ° C ~ 40 ° C for 2 days to 5 days;
(5) filtering the material in which the fermentation of (4) is completed to obtain a fermentation broth of Cheonggukjang;
(6) mixing the chaga mushroom powder of (1) and the fermented broth of chungkukjang (5) in a weight ratio of 5: 1 to 5: 2 and fermentation at 32 ℃ ~ 40 ℃ for 5 days to 10 days;
(7) drying the chaga mushroom fermentation powder of (6) to obtain chaga mushroom fermentation powder;
(8) mixing the purified water in the chaga mushroom fermentation powder of (7) in a weight ratio of 1: 5 and extracting and filtering for 3 to 7 hours at 35 ℃ ~ 40 ℃;
(9) The method for producing meat matured with chaga, characterized in that it comprises the step of adding the chaga mushroom fermentation extract of (8) to the meat and aging.