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KR-20260063770-A - Meat Tenderizer Using Angelica acutiloba Kitagawa and Manufacturing Methods Thereof

KR20260063770AKR 20260063770 AKR20260063770 AKR 20260063770AKR-20260063770-A

Abstract

The present invention relates to a meat tenderizer using Angelica acutiloba and a method for manufacturing the same, comprising: (A) a step of obtaining an ultrasonic extract by extracting Angelica acutiloba Kitagawa using ultrasound; and (B) a step of treating the obtained ultrasonic extract by adding a hydrolytic enzyme; thereby tenderizing meat so that it can be easily consumed by the elderly and children with reduced chewing ability.

Inventors

  • 유현희

Assignees

  • 국립군산대학교산학협력단

Dates

Publication Date
20260507
Application Date
20241031

Claims (16)

  1. (A) a step of obtaining an ultrasonic extract by extracting Angelica acutiloba Kitagawa using ultrasound; and (B) a step of adding a hydrolytic enzyme to the obtained ultrasonic extract and treating it; a method for preparing a meat tenderizer using Angelica gigas, characterized by including the above step.
  2. A method for manufacturing a meat tenderizer using Angelica gigas, characterized in that, in step (A) above, the Angelica gigas is a mixture of the stems and leaves of Angelica gigas in a weight ratio of 1:0.5-3.
  3. A method for manufacturing a meat tenderizer using Angelica gigas according to claim 1, characterized in that, in step (A), the ultrasonic extract is treated at 20 to 50 ℃ for 30 to 90 minutes using an ultrasonic device with a power of 50 to 700 W.
  4. A method for manufacturing a meat tenderizer using Angelica gigas, characterized in that, in step (B) of claim 1, 0.5 to 5 parts by weight of a hydrolytic enzyme is added to 100 parts by weight of an ultrasonic extract for treatment.
  5. A method for manufacturing a meat tenderizer using Angelica gigas according to claim 1, characterized in that in step (B), a hydrolytic enzyme is added to the ultrasonic extract and stirred at 50 to 200 rpm for 50 to 100 minutes.
  6. A method for manufacturing a meat tenderizer using Angelica gigas according to claim 1, characterized in that, in step (B), the hydrolytic enzyme is one or more selected from the group consisting of an enzyme derived from Aspergillus aculeatus; and an enzyme derived from Bacillus licheniformis and Bacillus amyloliquefaciens.
  7. A method for preparing a meat tenderizer using Angelica gigas according to claim 1, wherein in step (B), the hydrolytic enzyme is a mixed enzyme comprising an enzyme derived from Aspergillus aculeatus; and an enzyme derived from Bacillus licheniformis and Bacillus amyloliquefaciens, mixed in a weight ratio of 1:0.5-3.
  8. A method for manufacturing a meat tenderizer using Angelica gigas, characterized in that, in claim 6, the enzyme derived from Aspergillus aculeatus is Viscozyme.
  9. A method for manufacturing a meat tenderizer using Angelica gigas, characterized in that, in claim 6, the enzyme derived from Bacillus licheniformis and Bacillus amyloliquefaciens is Protamex.
  10. A meat tenderizer using Angelica gigas characterized by containing an ultrasonic extract of Angelica gigas treated with a hydrolytic enzyme.
  11. In claim 10, the meat tenderizer using Angelica gigas is characterized by the fact that the stems and leaves of Angelica gigas are mixed in a weight ratio of 1:0.5-3.
  12. A meat tenderizer using shrimp paste according to claim 11, characterized in that the shrimp paste ultrasonic extract is treated at 20 to 50 ℃ for 30 to 90 minutes using an ultrasonic device with a power of 50 to 700 W.
  13. A meat tenderizer using Angelica gigas according to claim 11, characterized in that the hydrolytic enzyme is one or more selected from the group consisting of an enzyme derived from Aspergillus aculeatus; and an enzyme derived from Bacillus licheniformis and Bacillus amyloliquefaciens.
  14. A meat tenderizer using Angelica gigas according to claim 11, characterized in that the hydrolytic enzyme is a mixed enzyme comprising an enzyme derived from Aspergillus aculeatus; and an enzyme derived from Bacillus licheniformis and Bacillus amyloliquefaciens; mixed in a weight ratio of 1:0.5-3.
  15. A meat tenderizer using Angelica gigas, characterized in that, in claim 13, the enzyme derived from Aspergillus aculeatus is Viscozyme.
  16. A meat tenderizer using Angelica gigas, characterized in that, in claim 13, the enzyme derived from Bacillus licheniformis and Bacillus amyloliquefaciens is Protamex.

Description

Meat Tenderizer Using Angelica acutiloba Kitagawa and Manufacturing Methods Thereof The present invention relates to a meat tenderizer using Angelica gigas for tenderizing meat and a method for manufacturing the same. As industrial development and income growth lead to increased life expectancy and greater interest in health, meat consumption in domestic food consumption is on the rise. While protein intake is essential, as society increasingly enters an aging era, the elderly face difficulties consuming meat due to issues with chewing and digestion. Furthermore, as the proportion of meat in the Korean diet rises, interest in tenderized meat for the elderly and children is growing day by day. Typically, meat is pre-treated by tenderizing it before cooking to enhance its flavor, aroma, and texture. This tenderizing process can be achieved through physical methods or the application of tenderizers. First, the physical method involves repeatedly freezing and thawing meat to tenderize tough meat; while this process can soften the meat, it degrades its quality, so it is not used recently. Another method involves seasoning the meat by adding a tenderizer containing salt, various spices, and sweeteners, which has effects such as enhancing flavor and making the meat more tender. However, commonly used meat tenderizers are aged with meat for a long period to ensure sufficient tenderizing action, but this long aging process actually causes the meat to lose its chewiness, resulting in a decline in texture, and since it is in the form of a curing agent, there is a problem of the salty taste becoming strong. Meanwhile, Angelica is a plant belonging to the genus Angelica of the Apiaceae family, and in Korea, * Angelica gigas Nakai* and * Angelica acutiloba Kitagawa* are cultivated. The roots of the aforementioned *Angelica acutiloba* and *Angelica gigas* are primarily used as herbal medicines and are widely utilized as blood-replenishing and blood-cleansing remedies for sedation, pain relief, anemia, menstrual cramps, and gynecological conditions such as leukorrhea; extensive research has been conducted on this. However, there is not much research on the utilization of the above-ground parts remaining after the roots are harvested. Therefore, there is a need to develop new meat tenderizers that are easy to use and can preserve the texture, taste, and flavor of the meat. The present invention relates to a meat tenderizer using Angelica gigas for tenderizing meat and a method for manufacturing the same. The present invention will be described in detail below. The method for preparing a meat tenderizer using Angelica acutiloba according to the present invention comprises: (A) a step of obtaining an ultrasonic extract by extracting Angelica acutiloba Kitagawa using ultrasound; and (B) a step of treating the obtained ultrasonic extract by adding a hydrolytic enzyme. First, in step (A) above, Angelica acutiloba Kitagawa is extracted using ultrasound to obtain an ultrasound extract. The above-ground parts of the Angelica acutiloba Kitagawa, namely the stems and leaves, have a high potential to be used as ingredients for functional foods, and the young shoots are also utilized as food ingredients, such as for wrap vegetables. While lettuce and perilla leaves were the main wrap vegetables, the unique aroma of Angelica acutiloba leaves has made them popular as wrap ingredients alongside bok choy, chicory, kale, and mustard greens, leading to a continuous increase in traded volume. As a result of analyzing the nutritional components of the stems and leaves of the Angelica acutiloba, the essential oil content was 0.153% by weight in the stems and 0.243% by weight in the leaves, which is more than twice as high as that of the stems or leaves of Angelica gigas. Compared to lettuce, calcium and phosphorus are 2.8 times and 4.5 times higher, respectively, and vitamin C is about 8 times higher, making it a crop with very high potential for development as a functional vegetable. In the present invention, the stems and leaves of the Angelica gigas are mixed and used in a weight ratio of 1:0.5-3, preferably 1:1-2. If the leaf content relative to the stems of the Angelica gigas is less than the lower limit, the tenderizing effect may be reduced, and if it exceeds the upper limit, the meat may become tough when heated. The above mixture of Angelica gigas stems and leaves is extracted through ultrasonic treatment. Specifically, the mixture of Angelica gigas stems and leaves is treated in a solvent with an ultrasonic device having a frequency of 20 to 50 kHz, preferably 30 to 40 kHz, and a power of 50 to 700 W, preferably 150 to 400 W, for 30 to 90 minutes, preferably 50 to 70 minutes. When extracting a mixture of Angelica gigas stems and leaves, if hot water extraction or alcohol extraction such as ethanol is used instead of ultrasonic extraction, the meat tenderizing effect may be significantly reduced. In addition, if the frequency and power