KR102340975B1 - Skewer of meat, fish and vegetable ripening of using traditional puer tea and the aged coffee extract - Google Patents

Abstract

The present invention relates to a method for manufacturing a skewer of meat, fish, and vegetable and a skewer of meat, fish, and vegetable manufactured by the method including: a step of preparing a mixed aged coffee liquid by mixing puer tea, fermented tea, and aged coffee extracts; a step of preparing a medicinal extract by performing extraction and filtration after adding water to a medicinal mixture of lotus root, burdock, astragalus, and licorice; a step of performing aging by soaking cut and prepared meat, fish, and vegetable in the prepared medicinal extract; a step of manufacturing a skewer by inserting a skewer into the aged meat, fish, and vegetable; and a step of evenly spraying the prepared mixed aged coffee liquid on the prepared skewer.

Description

Skewers of meat, fish and vegetable ripening of using traditional puer tea and the aged coffee extract

The present invention comprises the steps of (1) extracting by adding water to a mixture of vitamin tree leaves, corn beard, hawthorn, soybean leaves, tea spearmint leaves and prese, followed by filtration to prepare a vitamin extract; (2) aging the coffee beans while spraying the vitamin extract prepared in step (1); (3) roasting the aged coffee aged in step (2), grinding and extracting to prepare an aged coffee extract; (4) preparing an aged coffee mixture by mixing Puer's tea extract, fermented tea extract, and the aged coffee extract prepared in step (3); (5) preparing a medicinal extract by adding water to a medicinal mixture of lotus root, burdock, astragalus and licorice, followed by filtration; (6) immersing meat, fish and vegetables prepared by cutting in the medicinal extract prepared in step (5) and aging; (7) manufacturing a skewer by piercing the aged meat, fish and vegetables in step (6) on a skewer; and (8) evenly spraying the aged coffee mixture prepared in the step (4) onto the skewers prepared in the step (7). It relates to meat, fish and vegetable skewers prepared by the method.

In general, skewers are prepared by sandwiching seasoned pieces of meat or vegetables, such as chicken, pork, and beef, on a wooden skewer. It is widely sold.

Among the ingredients put on skewers, meat generally goes through a salting or aging process, which prevents spoilage of the meat, removes odors, improves flavor, and goes well with seasoning when cooking.

However, the salting agent used in the conventional salting process contains a large amount of chemical additives such as rice wine, sugar, and phosphate, and thus does not satisfy the needs of consumers who are looking for food that is harmless to the human body.

Coffee belongs to the genus Coffee in the Rubiaceae family, and commercially grown varieties are largely divided into three varieties: Arabica, Robusta-canephora, and Liberica. Coffee is a representative beverage that is made in harmony with bitter, astringent, sour, and sweet. It is the most widely consumed favorite food in the world. In Korea, the coffee market is continuously growing due to the proliferation of coffee shops and increased self-consumption. Coffee has a high content of antioxidants such as polyphenols compared to other foods and is known to have a high ability to scavenging free radicals that cause cell damage. Results showing a higher content in more roasted coffee beans are also reported. In addition, as coffee is known to have an excellent protective effect against Alzheimer's disease, Parkinson's disease, type 2 diabetes, cholesterol, heart disease, and liver cirrhosis, many studies are being conducted on the pharmacological effect of coffee beyond a favorite food.

Pu-erh tea, a representative post-fermented tea, is a representative tea produced in Yunnan, China, and unlike domestic tea, it is manufactured from large-leaved tea leaves. As well-made Pu'er tea becomes softer and deeper in taste and flavor over time, Pu'er tea stored for a long time in an appropriate environment is recognized as a luxury tea and is expensive. Unlike green tea, Pu'er tea is steamed and compressed when stored, and stored and distributed in lumps.

Pu'er tea is different from domestic fermented tea and tea leaf varieties, manufacturing method and aging method, and taste and flavor are different. Recently, as the functionalities of Pu'er tea are widely promoted, the popularity of Pu'er tea is increasing, and the drinking population is also increasing. Pu'er tea is known to be mild in nature and relatively mild compared to the cold nature of green tea, and anyone can consume it without any burden. It contains functional ingredients that differentiate it from green tea.

Korean Patent No. 1756734 discloses a method of processing raw meat for skewers, and Korean Patent Publication No. 2020-0117631 discloses a method of cooking skewers salted and aged with kelp broth, but traditional puer tea and aging of the present invention It is different from meat, fish and vegetable skewers aged with coffee extract.

The present invention has been devised in response to the above needs, and an object of the present invention is to improve the functionality and preference of skewers, select materials suitable for skewer material pretreatment, optimize the mixing ratio, extraction conditions, and manufacturing conditions such as pretreatment conditions It is to provide a method of manufacturing skewers with excellent quality and preference by establishing

In order to solve the above problems, the present invention comprises the steps of (1) extracting by adding water to a mixture of vitamin tree leaves, corn beard, hawthorn, soybean leaves, psyllium leaf and prese, followed by filtration to prepare a vitamin extract; (2) aging the coffee beans while spraying the vitamin extract prepared in step (1); (3) roasting the aged coffee aged in step (2), grinding and extracting to prepare an aged coffee extract; (4) preparing an aged coffee mixture by mixing Puer's tea extract, fermented tea extract, and the aged coffee extract prepared in step (3); (5) preparing a medicinal extract by adding water to a medicinal mixture of lotus root, burdock, astragalus and licorice, followed by filtration; (6) immersing meat, fish and vegetables prepared by cutting in the medicinal extract prepared in step (5) and aging; (7) manufacturing a skewer by piercing the aged meat, fish and vegetables in step (6) on a skewer; and (8) evenly spraying the aged coffee mixture prepared in the step (4) onto the skewers prepared in the step (7). do.

In addition, the present invention provides meat, fish and vegetable skewers prepared by the above method.

The present invention was able to soften meat and fish with the effects of traditional boy tea, traditional fermented tea, and aged coffee, while removing fishy and bitter smells, and keeping vegetables fresher. In addition, it has the effect of improving the functionality of the skewers and providing the skewers more preferred by consumers due to excellent texture and taste.

In order to achieve the object of the present invention, the present invention

(1) preparing a vitamin extract by adding water to a mixture of vitamin tree leaves, corn beard, hawthorn, soybean leaves, psyllium leaves, and prese, followed by filtration;

(2) aging the coffee beans while spraying the vitamin extract prepared in step (1);

(3) roasting the aged coffee aged in step (2), grinding and extracting to prepare an aged coffee extract;

(4) preparing an aged coffee mixture by mixing Puer's tea extract, fermented tea extract, and the aged coffee extract prepared in step (3);

(5) preparing a medicinal extract by adding water to a medicinal mixture of lotus root, burdock, astragalus and licorice, followed by filtration;

(6) immersing meat, fish and vegetables prepared by cutting in the medicinal extract prepared in step (5) and aging;

(7) manufacturing a skewer by piercing the aged meat, fish and vegetables in step (6) on a skewer; and

(8) It provides a method for producing meat, fish and vegetable skewers, comprising the step of evenly spraying the aged coffee mixture prepared in step (4) on the skewers prepared in step (7) above .

In the method for producing meat, fish and vegetable skewers of the present invention, the vitamin extract of step (1) is preferably 27-33 g of vitamin tree leaves, 18-22 g of corn beard, 8-12 g of hawthorn, 8- It can be prepared by adding 1.8 to 2.2 L of water to a mixture of 12 g, 18 to 22 g of tea leaves, and 8 to 12 g of prese, followed by extraction at 80 to 100° C. for 1 to 3 hours, followed by filtration, more preferably For crab, add 2 L of water to a mixture of 30 g vitamin tree leaves, 20 g corn beard, 10 g hawthorn, 10 g soybean leaves, 20 g psyllium leaves, and 10 g prise, extract at 90°C for 2 hours, and then filter can be manufactured. The vitamin extract prepared under the same material types, blending ratios and extraction conditions as described above could be prepared as an extract suitable for coffee aging.

In addition, in the method for producing meat, fish and vegetable skewers of the present invention, the aging in step (2) may preferably be aged at 20-25° C. for 18-22 days, more preferably at 20-25° C. It can be aged for 20 days. Aging coffee under the above conditions was able to pre-treat coffee with improved flavor while reducing the characteristic bitter taste of coffee.

In addition, in the method for producing meat, fish and vegetable skewers of the present invention, the aged coffee mixture in step (3) is preferably 0.5 to 1.5: 0.5 to 1.5: 7.5 of Puer's tea extract, fermented tea extract and aged coffee extract. It can be prepared by mixing at a volume ratio of ~8.5, and more preferably, it can be prepared by mixing Pu-erh tea extract, fermented tea extract, and aged coffee extract at a volume ratio of 1:1:8. Mixing in the same ratio as above could prepare a mixture suitable for spraying that can enhance the functionality and preference of skewers.

In addition, in the method for producing meat, fish and vegetable skewers of the present invention, the medicinal extract of step (5) is preferably 27-33 g of lotus root, 27-33 g of burdock, 18-22 g of astragalus and 18-22 g of licorice. It can be prepared by adding 1.8 to 2.2 L of water to the drug mixture mixed with g, and extracting it at 110 to 130 ° C. for 10 to 20 minutes, followed by filtration, and more preferably 30 g of lotus root, 30 g of burdock root, 20 g of astragalus and It can be prepared by adding 2 L of water to the medicinal mixture mixed with 20 g of licorice, extracting it at 121° C. for 15 minutes, and then filtering. The medicinal extract prepared with the above material types, blending ratios, and extraction conditions could be prepared as an extract suitable for skewer pretreatment, which improved the antioxidative activity of skewers, removed bad smell and odor, and exhibited excellent palatability.

In addition, in the method for producing meat, fish and vegetable skewers of the present invention, the aging in step (6) may preferably be aged for 1 to 3 hours, more preferably for 2 hours. Aging under the same conditions as described above was able to ripen the skewers into soft and flavorful skewers while removing the peculiar odor of the material.

The method for producing meat, fish and vegetable skewers of the present invention is more specifically

(1) 1.8 water in a mixture of 27~33 g of vitamin tree leaves, 18~22 g of corn beard, 8~12 g of hawthorn, 8~12 g of soybean leaves, 18~22 g of chamomile leaves, and 8~12 g of prese By adding ~2.2 L, extracting at 80 ~ 100 °C for 1 ~ 3 hours, filtering to prepare a vitamin extract;

(2) aging the coffee beans for 18 to 22 days at 20-25 ° C while spraying the vitamin extract prepared in step (1);

(3) roasting the aged coffee aged in step (2), grinding and extracting to prepare an aged coffee extract;

(4) mixing Puer tea extract, fermented tea extract, and the aged coffee extract prepared in step (3) in a volume ratio of 0.5 to 1.5:0.5 to 1.5:7.5 to 8.5 to prepare a mixed solution of aged coffee;

(5) Add 1.8~2.2 L of water to the medicinal mixture of 27~33 g of lotus root, 27~33 g of burdock, 18~22 g of astragalus and 18~22 g of licorice at 110~130℃ for 10~20 minutes. Preparing a medicinal extract by filtration after extraction;

(6) immersing the cut and prepared meat, fish and vegetables in the medicinal extract prepared in step (5) and aging for 1 to 3 hours;

(7) manufacturing a skewer by piercing the aged meat, fish and vegetables in step (6) on a skewer; and

(8) may include evenly spraying the aged coffee mixture prepared in step (4) on the skewer prepared in step (7),

more specifically

(1) After adding 2 L of water to a mixture of 30 g of vitamin tree leaves, 20 g of corn beard, 10 g of hawthorn, 10 g of soybean leaves, 20 g of chamomile leaves and 10 g of prese, extraction was performed at 90° C. for 2 hours. Filtering to prepare a vitamin extract;

(2) aging the coffee beans at 20-25° C. for 20 days while spraying the vitamin extract prepared in step (1);

(3) roasting the aged coffee aged in step (2), grinding and extracting to prepare an aged coffee extract;

(4) preparing an aged coffee mixture by mixing Puer's tea extract, fermented tea extract, and the aged coffee extract prepared in step (3) in a 1:1:8 volume ratio;

(5) 30 g of lotus root, 30 g of burdock root, 20 g of astragalus root, 20 g of astragalus and 20 g of licorice, adding 2 L of water to the mixture, extracting at 121° C. for 15 minutes, and filtering to prepare a medicinal extract;

(6) immersing the cut and prepared meat, fish and vegetables in the medicinal extract prepared in step (5) and aging for 2 hours;

(7) manufacturing a skewer by piercing the aged meat, fish and vegetables in step (6) on a skewer; and

(8) It may include the step of evenly spraying the aged coffee mixture prepared in the step (4) on the skewer prepared in the step (7).

The present invention also provides meat, fish and vegetable skewers prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following preparation examples and examples are only to illustrate the present invention, the content of the present invention is not limited to the following examples.

Preparation Example 1. Meat, fish and vegetable skewers

(1) Traditional tea aged over 3 years on average (large leaf variety from Yunnan Province, China. Average age of over 50 years, pickled tea-counterfeiting-salting (90% saltiness)-mindling-seating-pressing bottle-packaging-storage (more than 3 years) )), distilled water was added 10 times, and extracted to prepare a Pu-erh tea extract.

(2) Traditional fermented tea with a degree of fermentation of about 60% (large leaf variety from Yunnan Province, China. Average age of 50 years or more, pickling-counterfeiting-salting (40% salinity)-mindfulness-natural fermentation-sealing-pressing-pressing-packaging-storage ( For more than 3 years)), distilled water was added 10 times and extracted to prepare a fermented tea extract.

(3) 2 L of distilled water is added to a mixture of 30 g of vitamin tree leaves, 20 g of corn beard, 10 g of hawthorn, 10 g of soybean leaves, 20 g of chamomile leaves and 10 g of frisee and heated at 90°C for 2 hours. After extraction for a while, it was filtered to prepare a vitamin extract.

(4) While spraying the vitamin extract prepared in step (3) on the coffee beans, it was aged at 20 to 25° C. for 20 days.

(5) The aged coffee aged in step (4) was roasted for 12 minutes using a roaster preheated to 220° C., then pulverized and extracted (120° C., 2.5 atm, extraction for 18 hours) to prepare an aged coffee extract .

(6) The Puer tea extract prepared in the step (1), the fermented tea extract prepared in the step (2), and the aged coffee extract prepared in the step (5) are mixed in a 1:1:8 volume ratio and aged A coffee mixture was prepared.

(7) 2 L of distilled water was added to a medicinal mixture of lotus root 30 g, burdock 30 g, astragalus 20 g, and licorice, extracted at 121° C. for 15 minutes, and then filtered to prepare a medicinal extract.

(8) Prepared by cutting the prepared meat (pork), fish (mero) and vegetables (paprika, green onion) into appropriate sizes.

(9) The meat, fish and vegetables prepared in step (8) were soaked in the medicinal extract prepared in step (7) and aged for 2 hours.

(10) The meat, fish and vegetables aged in step (9) were threaded on a skewer to prepare a skewer.

(11) The aged coffee mixture prepared in step (6) was evenly sprayed on the skewer prepared in step (10).

Comparative Example 1. Meat, fish and vegetable skewers

(1) Prepared by cutting prepared meat (pork), fish (mero) and vegetables (paprika, green onion) into appropriate sizes.

(2) The meat, fish and vegetables prepared in step (1) were threaded on a skewer to prepare a skewer.

Comparative Examples 2 to 4. Meat, fish and vegetable skewers

Meat, fish and vegetable skewers were prepared by the method of Preparation Example 1, but when the vitamin extract of step (3) and the drug extract of step (7) were mixed in the mixing ratio of Table 1 below, the extracted vitamin extract and medicinal extract Meat, fish and vegetable skewers of Comparative Examples 2 to 4 were prepared respectively.

Extraction material mixing ratio (g) material type Preparation Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 vitamin extract vitamin leaf 30 40 20 30 corn beard 20 30 10 20 mountain lion 10 30 5 10 bean leaf 10 - 30 10 tea leaves 20 - 5 20 Prese 10 - 30 10 medicinal extract Lotus root 30 30 20 50 burdock 30 30 20 50 Astragalus 20 20 30 - licorice 20 20 30 -

Example 1. DPPH radical scavenging ability of skewers

Antioxidant activity was measured using skewers prepared by threading meat, fish and vegetables at a constant ratio. In the skewer part, a skewer in which meat, fish, and vegetables were mixed in equal weight was used as a sample.

To determine the antioxidant activity, the antioxidant activity was measured by hydrogen electron donating ability. The pulverized sample was diluted with methanol (or DMSO) solvent, 900 μl of DPPH solution (100 uM) and 100 μl of each sample were mixed and stirred. After the mixed sample was reacted in the dark for 30 minutes, absorbance was measured at 517 nm. For the hydrogen electron donating ability, each experiment was repeated three times and averaged, and then the degree of decrease in absorbance for the control was calculated by the following equation.

Antioxidant activity = (A-B)/A × 100

A: Absorbance of DPPH solution without sample added

B: Absorbance of reaction between DPPH and sample in the reaction solution

Antioxidant activity of skewers skewer type DPPH radical scavenging ability (%) Preparation Example 1 46.2±2.5 Comparative Example 1 30.4±3.2 Comparative Example 2 34.0±3.8 Comparative Example 3 38.7±2.0 Comparative Example 4 35.3±1.9

The results of comparing the DPPH radical scavenging ability of the skewers are shown in Table 2 above. As a result, it was confirmed that the meat, fish and vegetable skewers prepared by the method of Preparation Example 1 showed the highest activity at 46.2%. Among the comparative examples, the untreated skewers of Comparative Example 1 exhibited the lowest activity.

Example 2. Sensory test of skewers

For the sensory test, 50 adult males and females were asked to cook each skewer prepared by the method of Preparation Example 1 and Comparative Examples using a skewer device and then taste it. Evaluation was conducted using a 5-point symbolic scale indicating: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good.

Sensory test results of skewers skewer type incense taste texture Comprehensive symbol map Preparation Example 1 4.2 4.4 4.5 4.4 Comparative Example 1 3.2 3.3 3.7 3.4 Comparative Example 2 3.7 3.7 3.8 3.7 Comparative Example 3 4.0 3.9 4.0 4.0 Comparative Example 4 3.5 3.6 3.8 3.6

The results of sensory testing of meat, fish and vegetable skewers are shown in Table 3 above. As a result, the skewers of Preparation Example 1 showed the highest score in all items, confirming that the skewers prepared by pre-treating the skewers by the method of Preparation Example 1 improved not only functionality but also palatability.

Claims (5)

(1) preparing a vitamin extract by adding water to a mixture of vitamin tree leaves, corn beard, hawthorn, soybean leaves, psyllium leaf, and prese, followed by filtration;
(2) aging the coffee beans while spraying the vitamin extract prepared in step (1);
(3) roasting the aged coffee aged in step (2), grinding and extracting to prepare an aged coffee extract;
(4) preparing an aged coffee mixture by mixing Pu'er tea extract, fermented tea extract, and the aged coffee extract prepared in step (3);
(5) preparing a medicinal extract by adding water to a medicinal mixture of lotus root, burdock, astragalus and licorice, followed by filtration;
(6) immersing meat, fish and vegetables prepared by cutting in the medicinal extract prepared in step (5) and aging;
(7) manufacturing a skewer by piercing the aged meat, fish and vegetables in step (6) on a skewer; and
(8) A method of producing a skewer, comprising the step of evenly spraying the aged coffee mixture prepared in step (4) onto the skewer prepared in step (7). The method according to claim 1, wherein the vitamin extract of step (1) is 27-33 g of vitamin tree leaves, 18-22 g of corn beard, 8-12 g of hawthorn, 8-12 g of soybean leaves, 18-22 g of chamomile leaves and free A method of producing a skewer, characterized in that it is prepared by adding water to a mixture of 8 to 12 g of three, followed by extraction by filtration. 3. The method of claim 2,
(1) Water 1.8 in a mixture of 27~33 g of vitamin tree leaves, 18~22 g of corn beard, 8~12 g of hawthorn, 8~12 g of soybean leaf, 18~22 g of chamomile leaf, and 8~12 g of prese After extraction by adding ~2.2 L, filtration to prepare a vitamin extract;
(2) aging the coffee beans while spraying the vitamin extract prepared in step (1);
(3) roasting the aged coffee aged in step (2), grinding and extracting to prepare an aged coffee extract;
(4) preparing an aged coffee mixture by mixing the Puer tea extract, the fermented tea extract, and the aged coffee extract prepared in step (3) in a volume ratio of 0.5 to 1.5:0.5 to 1.5:7.5 to 8.5;
(5) Step of extracting by adding 1.8 to 2.2 L of water to a medicinal mixture of 27-33 g of lotus root, 27-33 g of burdock root, 18-22 g of Astragalus and 18-22 g of licorice, followed by filtration to prepare a medicinal extract ;
(6) immersing meat, fish and vegetables prepared by cutting in the medicinal extract prepared in step (5) and aging;
(7) manufacturing a skewer by piercing the aged meat, fish and vegetables in step (6) on a skewer; and
(8) A method of producing a skewer, comprising the step of evenly spraying the aged coffee mixture prepared in step (4) onto the skewer prepared in step (7). 4. The method of claim 3,
(1) Water 1.8 in a mixture of 27~33 g of vitamin tree leaves, 18~22 g of corn beard, 8~12 g of hawthorn, 8~12 g of soybean leaf, 18~22 g of chamomile leaf, and 8~12 g of prese By adding ~2.2 L, extracting at 80 ~ 100 °C for 1 ~ 3 hours, filtering to prepare a vitamin extract;
(2) aging the coffee beans for 18 to 22 days at 20-25 ° C while spraying the vitamin extract prepared in step (1);
(3) roasting the aged coffee aged in step (2), grinding and extracting to prepare an aged coffee extract;
(4) preparing an aged coffee mixture by mixing the Puer tea extract, the fermented tea extract, and the aged coffee extract prepared in step (3) in a volume ratio of 0.5 to 1.5:0.5 to 1.5:7.5 to 8.5;
(5) Add 1.8~2.2 L of water to the medicinal mixture of 27~33 g of lotus root, 27~33 g of burdock, 18~22 g of astragalus and 18~22 g of licorice at 110~130℃ for 10~20 minutes. Preparing a medicinal extract by filtration after extraction;
(6) immersing the cut and prepared meat, fish and vegetables in the medicinal extract prepared in step (5) and aging for 1 to 3 hours;
(7) manufacturing a skewer by piercing the aged meat, fish and vegetables in step (6) on a skewer; and
(8) A method of producing a skewer, comprising the step of evenly spraying the aged coffee mixture prepared in step (4) onto the skewer prepared in step (7). A skewer prepared by the method of any one of claims 1 to 4.