PURPOSE: A meat aging composition using cudrania tricuspidata, and a meat aging method using thereof are provided to improve the taste and the texture of meat by softening the meat.CONSTITUTION: A meat aging method using cudrania tricuspidata comprises the following steps: mixing 1-25wt% of cudrania tricuspidata bark hot water extract, 10-30wt% of cudrania tricuspidata leaf hot water extract, and 20-60wt% of cudrania tricuspidata fruit hot water extract, and settling the mixture for 3-5 hours to obtain a meat aging composition and mixing the meat aging composition with meat in a volume ratio of 1:1-3, and aging the mixture for 24-48 hours at -1-5 deg C. The meat aging composition additionally contains 5-25wt% of fermented lentinus edodes liquid, and 1-20wt% of glycyrrhizae radix.COPYRIGHT KIPO 2012본 발명은 육류 숙성 조성물 및 이를 이용한 육류 숙성 방법에 관한 것으로 꾸지뽕 나무껍질 추출물 1 내지 25 중량%, 꾸지뽕 잎 추출물 10 내지 30 중량% 및 꾸지뽕 열매 추출물 20 내지 60 중량%을 포함함으로써, 연육작용으로 육류의 맛 및 식감을 향상시키고 콜레스테롤을 저하시키며 저장성이 증가될 뿐만 아니라 음주와 동반될 수 있는 육류에 이용되어 숙취해소 및 술로부터 간을 보호할 수 있다.
