KR102203932B1 - Dendropanax morbifera Extracting Composition Adding Meat and It's Producing Methods - Google Patents

Abstract

Prior to the present invention, the inventions related to the immersion liquid for providing aroma and soft meat quality to meat did not take into account the effect of maintaining the moisturizing power of the raw meat and preventing drips by holes formed on the surface of the raw meat by injection.
In the present invention, in order to solve the above problem, the raw meat preparation step (S1) of preparing fresh meat with a total bacteria log 4 CFU/g or less as a step of preparing fresh butchered beef; And after mixing the Hwangchil tree extract with boiled water, phosphate, salt, and carrageenan are mixed in order, and the temperature difference with the raw meat is cooled to within ±4°C to prepare a salting solution of 10% of the weight of the raw meat. (S2); And injecting the curing solution into the raw meat using an injector (S3). And a tumbling step (S4) of tumbling the raw meat into which the curing solution is injected. And a aging step (S5) of ripening the tumbling raw material meat (S5). According to the above configuration, the raw material meat injected with the injection salt solution showed high water holding power, low fatty acid patch, high fatty acid composition, low microbial contamination, low drip loss, and high sensory evaluation.

Description

Fresh meat added with Hwangchil tree extract and its manufacturing method {Dendropanax morbifera Extracting Composition Adding Meat and It's Producing Methods}

The present invention relates to a method of processing value-added meat in which salt, phosphate, etc. are injected into meat in the form of an aqueous solution or an emulsion in a proportion of 10 to 15% of the amount of meat.

As a prior art prior to the present invention of this application, a method of manufacturing a processed meat product containing herbal ingredients is disclosed. A washing step of washing the raw meat with water; Based on 100 parts by weight of purified water, to prepare a mixture consisting of 10 to 20 parts by weight of salt, 0.5 to 10 parts by weight of spices, 0.05 to 0.5 parts by weight of color developer, 0.5 to 10 parts by weight of flavoring agent, and 0.5 to 10 parts by weight of sugar, and curry in the mixture. Powder, cinnamon powder, kimchi powder, capsaicin powder, jajang powder by adding a functional herbal substance consisting of any one of the group consisting of

Is a curing solution manufacturing step; A tumbling step of immersing the raw meat through the washing step and the salting liquid prepared in the step of producing the salting liquid into a tumbler and performing tumbling for 30 to 200 minutes to immerse the salted liquid in the raw meat; A cooking step of putting the raw meat through the tumbling step into a smoke house and cooking it; A packaging step of transferring the raw meat that has undergone the cooking step to a cooling chamber, cooling, and then sterilizing and packaging it, is disclosed.

Another prior art is the use of high-pressure, low-temperature deep ocean water, which is rich in various minerals and minerals and hardly contains pathogenic bacteria, along with fruit extract containing soft meat components, during immersion processing of meat products and manufacturing ground processed meat products. Regardless of the part, it relates to a method of processing meat products that are very soft, nutritious, and hygienic, and are 60-95% by weight of deep sea water taken from the deep sea below 200m below the sea floor, and fruit extract containing soft meat components 1-10 A prior art is disclosed in which raw meat is treated or pulverized processed meat is blended using a curing solution in which weight%, seasonings 1-10% by weight, and optionally 20-38% by weight of general drinking water are mixed.

In addition, as another prior art, the seasoning salt solution for duck meat smoked with Hwangchil undiluted solution is a prior art using herbal extracts from which nogak, astragalus, cinnamon and licorice are added to the water and boiled to extract these ingredients. There is this. In the herbal extract, erythorbate, soy protein, regal brine mix, garlic, onion, ginger, sugar, salt, starch, soy sauce, and starch syrup are mixed with additives. In addition, in order to add a pharmacological effect to the mixture of the herbal medicine extract and additives, Hwangchil undiluted solution is further mixed. In detail, take 26 parts by weight of herbal extract extracted by boiling 45 g of herbal medicinal herbs nokgak, astragalus, cinnamon and licorice in water, respectively, and 0.07 parts by weight of erythorbate, 0.9 parts by weight of soybean protein, 1.3 parts by weight of regal brine mix to the herbal extract Part, 1.2 parts by weight of garlic, 0.15 parts by weight of onion, 0.15 parts by weight of ginger, 1.1 parts by weight of sugar, 1.1 parts by weight of salt, 0.15 parts by weight of starch, 5 parts by weight of soy sauce, 1.3 parts by weight of starch syrup, and 0.5 parts by weight of Hwangchil Undiluted Solution After further adding and mixing to prepare a dyeing solution,

The blending ratio of the above-mentioned salting liquid raw material is an example of a composition having appropriateness for 200Kg of raw duck meat, and looking at the efficacy of the added ingredients, nokgak promotes blood circulation, eliminates blood stagnation, and helps kidney function and liver function. In addition, as it contains a large amount of calcium, it functions to strengthen the bones, and Astragalus controls the pores to prevent excessive sweat from flowing and boosts energy. It not only strengthens the heart by diuresis and strengthening the contractile power of the heart. Rather, it expands blood vessels to improve blood circulation, and cinnamon acts as a fragrance that removes the fishy smell of meat, stimulates the mucous membrane of the stomach to stimulate the secretion, suppress cramping pain in the stomach, promote blood circulation, and It not only warms the body, but also acts as an antiseptic to suppress abnormal fermentation in the intestine, and licorice helps to stop coughing by helping to discard it, lowering heat and reducing cholesterol, as well as pharmacologically detoxifying, protecting the liver, anti-cancer, and regulating stomach acid. It is known to do soybean protein including ersorbate, regal brine mix, garlic, onion, ginger, sugar, salt, starch, soy sauce and starch syrup additives to remove the fishy smell of meat, season the meat and provide nutrition. At this time, ersorbate prevents the fat from being oxidized and deteriorated in duck meat, and soybean protein reinforces proteins such as amino acids with vegetable proteins, and Hwangchil undiluted solution is purified through purification. It is used and has an active ingredient that exhibits pharmacological action, and it is reported that it has an anticancer activating substance in Korean Patent No. 318019, so that it has anticancer effect. And it is reported that it is effective in relieving hangovers, and it is reported that it has the regeneration and proliferation effect of hard tissues in Korean Patent No. 10-457970, and it is extracted from plants of the Panax family such as gasiogapi or wild ginseng. The excellence of pharmacological efficacy has already been proven, and green stalks, cinnamon, garlic, onions, and ginger have warm properties. It complements the cold nature of duck meat, and the processed duck meat using the duck meat seasoning salt solution added with seven extracts has 200 kg of raw duck meat that has been cleaned and cleaned by removing the intestines unnecessary for consumption. And astragalus, cinnamon, and licorice in water and boiled in 45 g each, and boiled herbal medicine extract 26 parts by weight, erythorbate 0.07 parts by weight, soybean protein 0.9 parts by weight, Regal brine mix 1.3 parts by weight, garlic 1.2 parts by weight, onion 0.15 parts by weight, 0.15 parts by weight of ginger, 1.1 parts by weight of sugar, 1.1 parts by weight of salt, 0.15 parts by weight of starch, 5 parts by weight of soy sauce, 1.3 parts by weight of starch syrup, and 0.5 parts by weight of Hwangchil stock solution are mixed and processed to penetrate and adsorb Technology is presented.

Unexamined Patent Publication 10-2014-0060651 Unexamined Patent Publication 10-2006-0039469 Unexamined Patent Publication 10-2009-0014472

Prior to the present invention, the invention related to an immersion liquid for providing aroma and soft meat quality to meat has been disclosed, but there is a difference since it is not an invention related to a salting liquid for manufacturing value-added meat by injecting the salting liquid into the raw meat with an injector. However, the effect of preventing drip and maintaining the moisturizing power of the raw meat by holes formed on the surface of the raw meat by injection was not considered.

In the present invention, in order to solve the above problems,

Preparing fresh butchered beef, preparing raw meat with a total bacteria log 4 CFU/g or less, or preparing raw meat by washing fresh beef using carbonated water (S1); And after mixing the Hwangchil tree extract with boiled water, phosphate, salt, and carrageenan are mixed in order, and the temperature difference with the raw meat is cooled to within ±4°C to prepare a salting solution of 10% of the weight of the raw meat. (S2); And injecting the curing solution into the raw meat using an injector (S3). And a tumbling step (S4) of tumbling the raw meat into which the curing solution is injected. And a aging step (S5) of aging the tumbling raw material meat (S5).

In addition, the raw meat provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that the raw meat is beef sirloin or beef dun.

In addition, the salting solution prepared in the salting solution preparation step is Hwangchil tree extract 20% w/w, salt 2% w/w, phosphate 2% w/w, carrageenan 1.5%w/w and water 74.5%w/w. It provides a method for producing fresh meat added with hwangchil tree extract, characterized in that the configuration.

In addition, the tumbling provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that the tumbling is performed for 30 minutes of normal rotation, 10 minutes of rest, and 20 minutes of normal rotation using a general or vacuum tumbler.

In addition, the vacuum pressure of the vacuum tumbler provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that 0.08cmHg.

In addition, the aging step provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that aging in a refrigerator for 24 to 48 hours under conditions of 2°C and 70%±10 relative humidity.

In addition, the Hwangchil tree extract provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that the Hwangchil tree extract is extracted with Hwangchil tree leaves and twigs with hot water and contains 3.5 w% of solid content.

In addition, the salting solution prepared in the salting solution preparation step is Hwangchil tree extract 20% w/w, salt 2% w/w, phosphate 2% w/w, carrageenan 1.5%w/w, turmeric 5%w/w, It provides a method for producing fresh meat added with hwangchil tree extract, characterized in that consisting of olive oil 5%w/w and water 64.5%w/w.

In addition, it provides a fresh meat added hwangchil tree extract, characterized in that prepared by the method for producing fresh meat added with the hwangchil tree extract.

In addition, the raw meat preparation step (S1) of preparing fresh meat with a total bacteria log 4 CFU/g or less as a step of preparing fresh butchered beef; And after mixing the Hwangchil tree extract with boiled water, phosphate, salt, and carrageenan are mixed in order, and the temperature difference with the raw meat is cooled to within ±4°C to prepare a salting solution of 10% of the weight of the raw meat. (S2); And injecting the curing solution into the raw meat using an injector (S3). And it provides a method for producing fresh meat added hwangchil tree extract, characterized in that it comprises a; and a aging step (S5) of aging the raw meat.

In addition, the raw meat provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that the raw meat is beef sirloin or beef dun.

In addition, the salting solution prepared in the salting solution preparation step is Hwangchil tree extract 20% w/w, salt 2% w/w, phosphate 2% w/w, carrageenan 1.5%w/w and water 74.5%w/w. It provides a method for producing fresh meat added with hwangchil tree extract, characterized in that the configuration.

In addition, the tumbling provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that the tumbling is performed for 30 minutes of normal rotation, 10 minutes of rest, and 20 minutes of normal rotation using a general or vacuum tumbler.

In addition, the vacuum pressure of the vacuum tumbler provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that 0.08cmHg.

In addition, the aging step provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that aging in a refrigerator for 24 to 48 hours under conditions of 2°C and 70%±10 relative humidity.

In addition, the Hwangchil tree extract provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that the Hwangchil tree extract is extracted with Hwangchil tree leaves and twigs with hot water and contains 3.5 w% of solid content.

In addition, the salting solution prepared in the salting solution preparation step is Hwangchil tree extract 20% w/w, salt 2% w/w, phosphate 2% w/w, carrageenan 1.5%w/w, turmeric 5%w/w, It provides a method for producing fresh meat added with hwangchil tree extract, characterized in that consisting of olive oil 5%w/w and water 64.5%w/w.

In addition, it provides a fresh meat added hwangchil tree extract, characterized in that prepared by the method for producing fresh meat added with the hwangchil tree extract.

In addition, the raw meat preparation step (S1) of preparing fresh meat with a total bacteria log 4 CFU/g or less as a step of preparing fresh butchered beef; And after mixing the Hwangchil tree extract with boiled water, phosphate, salt, and carrageenan are mixed in order, and the temperature difference with the raw meat is cooled to within ±4°C to prepare a salting solution of 10% of the weight of the raw meat. (S2); And injecting the curing solution into the raw meat using an injector (S3). And a tumbling step (S4) of tumbling the raw meat into which the curing solution has been injected. It provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that it comprises.

In addition, the raw meat provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that the raw meat is beef sirloin or beef dun.

In addition, the salting solution prepared in the salting solution preparation step is Hwangchil tree extract 20% w/w, salt 2% w/w, phosphate 2% w/w, carrageenan 1.5%w/w and water 74.5%w/w. It provides a method for producing fresh meat added with hwangchil tree extract, characterized in that the configuration.

In addition, the tumbling provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that the tumbling is performed for 30 minutes of normal rotation, 10 minutes of rest, and 20 minutes of normal rotation using a general or vacuum tumbler.

In addition, the vacuum pressure of the vacuum tumbler provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that 0.08cmHg.

In addition, the aging step provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that aging in a refrigerator for 24 to 48 hours under conditions of 2°C and 70%±10 relative humidity.

In addition, the Hwangchil tree extract provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that the Hwangchil tree extract is extracted with Hwangchil tree leaves and twigs with hot water and contains 3.5 w% of solid content.

In addition, the salting solution prepared in the salting solution preparation step is Hwangchil tree extract 20% w/w, salt 2% w/w, phosphate 2% w/w, carrageenan 1.5%w/w, turmeric 5%w/w, It provides a method for producing fresh meat added with hwangchil tree extract, characterized in that consisting of olive oil 5%w/w and water 64.5%w/w.

In addition, it provides a method for producing fresh meat added with hwangchil tree extract, characterized in that the salting solution is applied to the surface of the fresh meat added with the hwangchil tree extract and vacuum-packed.

In addition, it provides a fresh meat added hwangchil tree extract, characterized in that prepared by the method for producing fresh meat added with the hwangchil tree extract.

The present invention has shown the effect of having high water holding capacity, low fatty acid patch, high fatty acid composition, low microbial contamination, low drip loss, and high sensory evaluation of raw meat injected with a salt solution for injection according to the above configuration, and production of value-added meat Provides a way.

Fig. 1 Fillet meat holding capacity graph of the present invention
Figure 2 Sirloin TBARS graph of the present invention
Figure 3 Lose heart drip loss graph of the present invention
Fig. 4 DPPH graph of sirloin meat of the present invention
Fig. 5 Graph of the water holding capacity of rump of the present invention
Fig. 6 TBARS graph of beef rump of the present invention
Fig. 7 Graph of drip loss of beef dun meat
8 DPPH graph of beef glutinous meat of the present invention

1. Materials and analysis methods

1) Sample purchase and processing

Hwangchil used in the present invention was extracted with hot water using Hwangchil tree leaves and twigs, and a solid content of 3.5 w% or more was used.

The Korean beef sample used in the present invention was used by purchasing divided-shaped Korean beef rump and sirloin on the second day after slaughter, and each sample was cut to about 5 cm in thickness and shaped into a size of about 300 g per sample.

The Korean beef samples were transported in a refrigerated state (2° C.) to the muscle food laboratory at Sunchon National University, and stored refrigerated (2° C.) for each packaging method (oxygen permeation, vacuum) after the injection & tumbling process.

The amount of salting solution in the injection treatment section was 10% of the total weight of the meat, and the salting method was evenly injected with the salting solution (Table-2) for 1 minute through an injector (50ml syringe PP/PE, 18 gauge needle), and tumbling for 3 minutes. Was done.

7 experiments of loin 3 treatment groups (L1, L2, L3) and round 3 treatment groups (R1, R2, R3) depending on the composition of various salting solutions, including the control (C) without any salting solution added After making into a sphere, it was divided into oxygen-permeable packaging and vacuum packaging, respectively.

After the dyeing solution injection and tumbling process, it was aged for 5 days in a constant temperature refrigerator (temperature 2℃, relative humidity 70%±10) for uniform diffusion of the dyeing solution.

2) Analysis method

○ General ingredients (moisture, protein, fat, ash)

-For the moisture content, the AOAC (1995) drying method was slightly modified to measure the difference in mass before and after drying after drying 3 g of the sample in a 104°C dry oven for 24 hours. The crude protein content was analyzed according to the Kjeldahl method, and the fat content was measured according to the method of Folch et al. (1951), according to the method of extracting 5 g of meat samples with a chloroform/methanol solvent. Ash was measured using an ash analyzer (Carbolite EML, England).

○ pH

-After mixing 3 g of a lean meat sample from which fat has been removed with 27 mL of distilled water, homogenization at 12,000 rpm for 35 seconds with a homogenizer (Polytron PT 10-35 GT, Kinematica AG, Switzerland), Whatman No. 4 The filtrate obtained by filtering through a filter paper was measured at room temperature with a pH meter (Orion 2 star, Thermo scientific, USA).

○ meat color

-After cutting the meat sample and leaving the cut surface at room temperature for 10 minutes or more, use a Colorimeter (CR-410, Minolta Co., Japan) to the inside of the cut meat sample for brightness (L*) and redness (a*) ), the yellowness (b*) was measured, and the average value obtained by repeating three times in the same manner was used.

○ Water holding capacity

-5g of meat sample was separated and centrifuged at 1000rpm for 10 minutes with a centrifuge (Combi-514R, HANIL, Korea) at 5℃, and then the weight of the meat sample was measured.

○ Fatty acid patch

-Fatty acid paddo was homogenized by mixing 5 g of meat samples with 15 ml of distilled water in a 50 ml test tube according to the method of measuring 2-thiobarbituric acid-reactive substances (TBARS) (Ann et al. 1998). 1 mL of the meat homogenate was transferred to a disposable test tube (13x100 mm), 50 μL of butylated hydroxytoluene (7.2% in ethanol, w/v) and 2 mL of thiobarbituric acid/trichloroacetic acid solution (20 mM TBA/15%, w/v) were added. . After shaking the mixture completely, the color is expressed in a 95℃ constant temperature water bath for 15 minutes, cooled for 10 minutes, mixed again and centrifuged at 3,000 rpm at 5℃ for 15 minutes using a centrifuge, and the supernatant was measured for absorbance at 531 nm. I did. 1 mL of distilled water and 2 mL of TBA/TCA solution were mixed to form a blank, and the amount of TBARS was expressed as mg of malonedialdehyde (MDA) per kg of meat sample.

○ Drip loss

-The sample was cut into a circular cork with a height of 2 cm and a diameter of 5 cm, and the initial weight was measured, put in an oxygen-permeable paper, and stored in a refrigerator at about 4 degrees C, and then the sample was weighed every 24 hours

○ Fatty acid composition

-To separate the fatty acid methyl esters, 0.7 mL of 10N KOH in water and 6.3 mL of methanol were mixed with 1 g of the sample, placed in a water bath with a water temperature of 55°C, and heated. While heating for 1 hour and 30 minutes, shake vigorously once every 30 minutes, cool for 1 to 2 minutes in pre-prepared cold water, add 0.58 ml of 24N H2SO4 solution, and heat again in a constant temperature water bath at 55℃ for 1 hour and 30 minutes While doing it, I shake it strongly once every 30 minutes. After heating was completed, 3 mL of hexane was added to the prepared cold water and then centrifuged at 3,000 rpm for 5 minutes (HANIL, Combi-514R, KOR). After immersing in a vial using a Pasteur pipette, fatty acid analysis was performed under the following conditions using a gas chromatograph-flame ionization detector (Agilent, 7890 series, USA). The injector was a split mode with a split ratio of 25:1, and the temperature was 250℃, and the detector was a flame ionization detector (FID), and the temperature was 250℃. High purity air, high purity H2, and high purity He were used as carrier gas, and the flow rate was 40mL/min for H2 and 400mL/min for air. DB-WAX (30 m×0.25um×0.25 mm) was used as a column for analysis.

○ Microbial contamination

-Measurement of contamination of total aerobic bacterial (TAB) was performed by the standard judgment method in the food code. 10g of a sample was put in 90 mL of sterile peptone water (Difco Lab, USA), homogenized for 2 minutes in Stomcher (Interscience Bag Mixer, France), and then diluted by a 10-fold dilution method, and 1 mL of the diluted sample was added to the plate count ager (DifcoTM Lab, MI, USA) and prepared into a plate, and cultured at 37°C for 48 hours. The number of colonies generated was counted using a colony counter (Microcount 1008, CA, USA) by selecting a plate having 30-300 colonies, and the number of microorganisms was colony forming unit per 1 g of sample (log CFU/g) Represented by.

○ Sensory evaluation

-For the sensory test, the meat is cut into 10mm thick and heated to a core temperature of 75˚C for 3 minutes in a double-sided electric grill (Nova EMG-533, 1400W, Evergreen enterprise, Korea), and trained sensory evaluation personnel (5 persons) It is conducted for color, flavor, tenderness, juiciness, and overall acceptability, and the test subject has a perfect score of 9 according to the 9-point scale method. After the scores were recorded, the average value of them was calculated and recorded. The overall sensory evaluation was repeated three times by the same sample and sensory evaluation personnel. Therefore, the higher the score with a perfect score of 9, the more desirable sensory properties were evaluated. 1: Extremely bad or slight-9: Extremely good or much

○ DPPH radical scavenging activity

-DPPH radical scavenging activity was adjusted to 0.94-0.97 absorbance by diluting a 0.4 mM DPPH (2,2-dephenyl-1-picryhydrazyl) solution with 70% ethanol according to the method of Blois. After adding 0.9 mL of DPPH solution to 0.1 mL of the sample, reacting at room temperature for 30 minutes, and then measuring the absorbance at 517 nm using a UV-spectrometer. The radical scavenging activity was expressed in% and was measured repeatedly 3 times.

○ Statistical analysis

-Statistical processing of the data obtained in this experiment was analyzed using SAS (Statistical Analysis System, 2001), and significance at the 5% level was tested using SNK's multiple range test for comparison between treatment means.

2. Experiment result

1) Quality evaluation of sirloin meat added with Hwangchil tree extract

○ General ingredients (moisture, fat, protein, ash)

-The moisture content of the injected sirloin (L1-L3) increased by about 3-4% compared to the control in oxygen-permeable packaging, and the injected sirloin (L1-L3) was 2.5- Increased by 4%. In terms of fat content, the injected sirloin meat (L1-L3) decreased by about 6-9% compared to the control in oxygen-permeable packaging, and the injected sirloin meat (L1-L3) decreased by about 1-6% compared to the control in vacuum packaging. I did. The protein content of sirloin (L3) injected with Hwangchil tree extract and carrageenan-added salt solution decreased by about 2% in oxygen-permeable packaging compared to the control, and increased by about 0.7% in vacuum packaging. The ash content did not show a significant difference between the control and treatment groups.

1C, control; L1, added with salt and phosphate; L2, added with salt, phosphate, and Dendropanax morbifera extract; L3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-eFigures with different letters within the same row differ significantly (p<0.05).

x, y Figures with different letters within the same column differ significantly (p< 0.05).

1C, control; L1, added with salt and phosphate; L2, added with salt, phosphate, and Dendropanax morbifera extract; L3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-f Figures with different letters within the same row differ significantly (p< 0.05).

x, y Figures with different letters within the same column differ significantly (p< 0.05).

1C, control; L1, added with salt and phosphate; L2, added with salt, phosphate, and Dendropanax morbifera extract; L3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-d Figures with different letters within the same row differ significantly (p< 0.05).

x, y Figures with different letters within the same column differ significantly (p< 0.05).

1C, control; L1, added with salt and phosphate; L2, added with salt, phosphate, and Dendropanax morbifera extract; L3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-d Figures with different letters within the same row differ significantly (p< 0.05).

x, y Figures with different letters within the same column differ significantly (p< 0.05).

○ pH

-Injected sirloin meat (L1-L3) tended to have a higher overall pH in oxygen-permeable packaging and vacuum packaging than in the control, and this result seems to be due to the addition of phosphate to the salt solution. In general, phosphate-added meat products maintain a high pH, because the added salt increases the ionic strength due to alkalinity and raises the isoelectric point pH of meat. In addition, the pH of meat shows a correlation with water holding capacity. The closer to the isoelectric point (5.0-5.2) of meat protein, the water holding capacity decreases, and it has been reported that an increase in pH through curing improves water holding capacity (Barbut et al., 1988; Sofos, 1986).

1C, control; L1, added with salt and phosphate; L2, added with salt, phosphate, and Dendropanax morbifera extract; L3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-eFigures with different letters within the same row differ significantly (p<0.05).

x-z Figures with different letters within the same column differ significantly (p< 0.05).

○ meat color

-The sirloin meat (L2, L3) injected with the salting solution added with Hwangchil tree extract is lightness (L* value), redness (a* value), and yellowness (b* value) in oxygen-permeable packaging and vacuum packaging than the control. ) Value tended to be high. Even after the maturation period (3-5 days), the trend was similar to that of 1 day.

1C, control; L1, added with salt and phosphate; L2, added with salt, phosphate, and Dendropanax morbifera extract; L3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-eFigures with different letters within the same row differ significantly (p<0.05).

x-z Figures with different letters within the same column differ significantly (p< 0.05).

○ Water holding capacity

-The sirloin meat (L3) injected with Hwangchil tree extract and carrageenan-added salt solution showed higher water holding capacity as the maturation period passed than the control in oxygen-permeable packaging, and overall lower water-retaining power than oxygen-permeable packaging in vacuum packaging. (Fig-1).

It is believed that this releases the bonding strength between the carrageenan-added salt solution and the sirloin, and further increases the water holding power of sirloin meat by blocking the hole formed on the surface of the sirloin meat by injection or the like.

1C, control; L1, added with salt and phosphate; L2, added with salt, phosphate, and Dendropanax morbifera extract; L3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-d Figures with different letters within the same row differ significantly (p< 0.05).

w-z Figures with different letters within the same column differ significantly (p< 0.05).

○ Fatty acid patch

-Sirloin meat (L1-L3) injected in 1 day showed lower fatty acid patency (TBARS) value than the control in oxygen-permeable packaging, and in 3 days-5 days, loin meat injected with a salt solution added with Hwangchil tree extract (L2, L3) showed relatively lower fatty acid patch values than the control and L1. As the aging period elapsed, the addition of Hwangchil tree extract showed lower results than the control group. It is believed that substances such as polyphenol compounds, flavonoids, and metal-binding chlorgenic acid contained in Hwangchil tree affect the preservation of meat Becomes (Kang MJ,. 2005).

1C, control; L1, added with salt and phosphate; L2, added with salt, phosphate, and Dendropanax morbifera extract; L3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-f Figures with different letters within the same row differ significantly (p< 0.05).

x-z Figures with different letters within the same column differ significantly (p< 0.05).

○ Fatty acid composition

-Fillet meat (L2, L3) injected with a salt solution added with Hwangchil tree extract showed a tendency to have a higher content of oleic acid (18:1) in oxygen-permeable packaging and vacuum packaging than in the control. Overall, there was no difference in fatty acid composition by injection.

1C, control; L1, added with salt and phosphate; L2, added with salt, phosphate, and Dendropanax morbifera extract; L3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-g Figures with different letters within the same row differ significantly (p< 0.05).

○ Microbial contamination

-Injected loin meat (L1-L3) showed lower total bacterial count and coliform group count in oxygen-permeable packaging and vacuum packaging than in the control, and showed a consistent trend on Day 3-5. On Day 3, loin meat (L3) injected with Hwangchil tree extract and carrageenan-added salt solution showed a lower tendency for Coliform group in oxygen-permeable packaging and vacuum packaging than in the control group.

1C, control; L1, added with salt and phosphate; L2, added with salt, phosphate, and Dendropanax morbifera extract; L3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-f Figures with different letters within the same row differ significantly (p< 0.05).

x-z Figures with different letters within the same column differ significantly (p< 0.05).

○ Sensory evaluation

-The results of sensory evaluation (color, flavor, year, juiciness, preference) of loin meat (L2, L3) injected with a curing solution added with Hwangchil tree extract showed a higher overall tendency than the control group. In particular, there was a higher tendency in year, succulence, and preference compared to the control, and there was a lot of difference in fragrance on 3 days. In vacuum packaging, loin meat (L3) containing Hwangchil tree extract and carrageenan showed a higher overall tendency than the control.

1C, control; L1, added with salt and phosphate; L2, added with salt, phosphate, and Dendropanax morbifera extract; L3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-d Figures with different letters within the same row differ significantly (p< 0.05).

x, y Figures with different letters within the same culumn differ significantly (p<0.05).

○ Loss of sirloin drip

-Sirloin meat (L3) injected with Hwangchil tree extract and carrageenan-added salt solution showed lower weight loss in oxygen-permeable packaging than the control, and still showed lower drip (juice) loss rate than the control after the maturation period ( Figure-3). The reason why L3 has a lower weight loss rate than the control and other treatments is that the carrageenan added to L3 increases the viscosity of the salting solution to reduce the loss of the salt solution during injection and tumbling, and there is a table that blocks holes in the surface of the sirloin. Is evaluated.

1C, control; L1, added with salt and phosphate; L2, added with salt, phosphate, and Dendropanax morbifera extract; L3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-d Figures with different letters within the same row differ significantly (p< 0.05).

w-z Figures with different letters within the same culumn differ significantly (p<0.05).

○ Sirloin DPPH radical scavenging activity

-Sirloin meat (L2, L3) injected with a curing solution added with Hwangchil tree extract showed higher DPPH radical scavenging activity in oxygen permeable packaging and vacuum packaging than in the control. As the maturation period elapsed (3 days-5 days), L2 and L3 showed higher DPPH radical scavenging activity than the control in oxygen-permeable packaging. This result is similar to that in the fatty acid patch results, the treatment groups (L2, L3) to which Hwangchil tree extract was added showed lower rancidity values than the control.

1C, control; L1, added with salt and phosphate; L2, added with salt, phosphate, and Dendropanax morbifera extract; L3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-d Figures with different letters within the same row differ significantly (p< 0.05).

x-z Figures with different letters within the same column differ significantly (p< 0.05).

2) Quality evaluation of beef dun meat with Hwangchil tree extract

○ General ingredients (moisture, fat, protein, ash)

-Moisture content of beef dun meat (R2-R3) with Hwangchil tree extract was increased by about 1-3% compared to the control in oxygen-permeable packaging and vacuum packaging. On day 5, only vacuum packaging showed similar results to day 1. The fat content of beef dun meat (R3) injected with Hwangchil tree extract and a salt solution containing carrageenan decreased about 0.7% on Day 1 compared to the control in vacuum packaging. In terms of protein content, beef rump (R3) injected with Hwangchil tree extract and a salt solution added with carrageenan decreased by about 2% in oxygen-permeable packaging and vacuum packaging, and ash content showed a large difference between the control and treatment sections, like sirloin meat. Did.

1C, control; R1, added with salt and phosphate; R2, added with salt, phosphate, and Dendropanax morbifera extract; R3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-f Figures with different letters within the same row differ significantly (p< 0.05).

x, y Figures with different letters within the same column differ significantly (p< 0.05).

1C, control; R1, added with salt and phosphate; R2, added with salt, phosphate, and Dendropanax morbifera extract; R3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-eFigures with different letters within the same row differ significantly (p<0.05).

x, y Figures with different letters within the same column differ significantly (p< 0.05).

1C, control; R1, added with salt and phosphate; R2, added with salt, phosphate, and Dendropanax morbifera extract; R3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-d Figures with different letters within the same row differ significantly (p< 0.05).

x, y Figures with different letters within the same column differ significantly (p< 0.05).

1C, control; R1, added with salt and phosphate; R2, added with salt, phosphate, and Dendropanax morbifera extract; R3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-g Figures with different letters within the same row differ significantly (p< 0.05).

x, y Figures with different letters within the same column differ significantly (p< 0.05).

○ pH

-The injected beef rump (R1-R3) tended to have a higher pH than the control, and it seems that it was because phosphate was added to the salting solution with a similar result to the sirloin. In general, phosphate-added meat products maintain a high pH, because the added salt increases the ionic strength due to alkalinity and raises the isoelectric point pH of meat.

1C, control; R1, added with salt and phosphate; R2, added with salt, phosphate, and Dendropanax morbifera extract; R3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-g Figures with different letters within the same row differ significantly (p< 0.05).

x-z Figures with different letters within the same column differ significantly (p< 0.05).

○ meat color

-Injected beef dun meat (L2, L3) with a curing solution added with Hwangchil tree extract tended to have higher brightness (L* value) values in oxygen-permeable packaging and vacuum packaging than the control, but redness (a* value) , Yellowness (b* value) showed a lower tendency than the control. These results were similar even after the maturation period (3day-5day) had elapsed, and the result was different from that of sirloin.

1C, control; R1, added with salt and phosphate; R2, added with salt, phosphate, and Dendropanax morbifera extract; R3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-eFigures with different letters within the same row differ significantly (p<0.05).

x-z Figures with different letters within the same column differ significantly (p< 0.05).

○ Water holding capacity

-Injected beef dun meat (R3) with Hwangchil tree extract and carrageenan-added salt solution showed higher water holding capacity as the maturation period elapsed than the control in oxygen-permeable packaging, and overall lower water-holding capacity than oxygen-permeable packaging in vacuum packaging. Was shown (Fig. 1), and the result was similar to that of sirloin. This is also evaluated because it blocked the hole on the surface of the beef rump caused by injection by carrageenan.

1C, control; R1, added with salt and phosphate; R2, added with salt, phosphate, and Dendropanax morbifera extract; R3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-eFigures with different letters within the same row differ significantly (p<0.05).

w-z Figures with different letters within the same column differ significantly (p< 0.05).

○ Fatty acid patch

-Injected beef dun meat (R1-R3) on 1 Day showed lower fatty acid patency value than the control in oxygen-permeable packaging, and on 5 Day, rump (R2, R3) injected with a salt solution added with Hwangchil tree extract was the control. And R1 showed relatively lower fatty acid patch values. The result similar to sirloin showed a lower fatty acid patch than the control, which is thought to affect the preservation of meat by substances such as polyphenol compounds, flavonoids, and metal-binding chlorgenic acid contained in Hwangchil wood (Kang MJ,. 2005).

1C, control; R1, added with salt and phosphate; R2, added with salt, phosphate, and Dendropanax morbifera extract; R3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-f Figures with different letters within the same row differ significantly (p< 0.05).

x-z Figures with different letters within the same column differ significantly (p< 0.05).

○ Fatty acid composition

-The content of oleic acid (18:1) in oxygen-permeable packaging and vacuum packaging tended to be higher in the beef dun meat (R2, R3) injected with the salting solution added with Hwangchil tree extract.

1C, control; R1, added with salt and phosphate; R2, added with salt, phosphate, and Dendropanax morbifera extract; R3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-g Figures with different letters within the same row differ significantly (p< 0.05).

○ Microbial contamination

-Injected beef rump (R1-R3) had lower total bacterial count and coliform population in oxygen-permeable packaging and vacuum packaging than control, and injected rump (R1-R3) had lower number of coliforms than control. Showed a tendency.

1C, control; R1, added with salt and phosphate; R2, added with salt, phosphate, and Dendropanax morbifera extract; R3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-eFigures with different letters within the same row differ significantly (p<0.05).

x-z Figures with different letters within the same culumn differ significantly (p<0.05).

○ Sensory evaluation

-Beef dun meat (R2, R3) injected with a curing solution added with Hwangchil tree extract showed a higher tendency for softness, juiciness, and preference in oxygen-permeable packaging than the control. In vacuum packaging, the results of the sensory evaluation (color, flavor, year, juiciness, preference) of the treated groups (R2, R3) to which Hwangchil tree extract was added showed a higher overall tendency than the control group.

1C, control; R1, added with salt and phosphate; R2, added with salt, phosphate, and Dendropanax morbifera extract; R3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-eFigures with different letters within the same row differ significantly (p<0.05).

x, y Figures with different letters within the same column differ significantly (p< 0.05).

○ Drip loss

-Injected beef rump (R3) with Hwangchil tree extract and carrageenan-added salt solution showed lower weight loss in oxygen-permeable packaging than the control, and still showed lower weight loss rate than the control after the maturation period elapsed (Figure-3) ). These results were consistent with the sirloin meat, and it is believed that the carrageenan added to R3 increases the viscosity of the salt solution and reduces the loss of the salt solution during the injection and tumbling process. It is evaluated because it prevented them.

1C, control; R1, added with salt and phosphate; R2, added with salt, phosphate, and Dendropanax morbifera extract; R3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-eFigures with different letters within the same row differ significantly (p<0.05).

w-z Figures with different letters within the same culumn differ significantly (p<0.05).

○ Dull DPPH radical scavenging activity

-Injected beef dun meat (R2, R3) with a curing solution added with Hwangchil tree extract showed higher DPPH radical scavenging activity in oxygen permeable packaging and vacuum packaging than the control. These results were consistent with sirloin meat, and in the fatty acid patch results, the treated groups (R2, R3) with Hwangchil tree extract added lower rancidity values than the control group, and as the maturation period elapsed (3 days-5 days), 1 day And showed similar results.

1C, control; R1, added with salt and phosphate; R2, added with salt, phosphate, and Dendropanax morbifera extract; R3, added with salt, phosphate, Dendropanax morbifera extract, and carrageenan

2Standard error of the means (n = 4)

a-d Figures with different letters within the same row differ significantly (p< 0.05).

x-z Figures with different letters within the same column differ significantly (p< 0.05).

[Example 1]

The manufacturing method for producing fresh meat showing the above results will be described as follows.

1. Hanwoo aging conditions and mixing ratio of salt solution

2. Manufacturing method

The method for making the value-added meat of the present invention is described below.

Raw meat preparation step (S1) of preparing fresh meat with total bacteria log 4 CFU/g or less in the step of preparing fresh butchered beef; And

After mixing the Hwangchil tree extract with boiled water, phosphate, salt, and carrageenan are mixed in that order and cooled so that the temperature difference between the raw meat and the raw material is within ±4°C to prepare a salting solution of 10% of the weight of the raw meat ( S2); And

Injecting the curing solution into the raw meat using an injector (S3); And a tumbling step (S4) of tumbling the raw meat into which the curing solution is injected. And

It provides a method for producing fresh meat added with Hwangchil tree extract, characterized in that it comprises a aging step (S5) of aging the tumbling raw meat.

The raw meat is characterized in that it is beef sirloin or beef dun.

In addition, the salting solution prepared in the preparation step of the salting solution is Hwangchil tree extract 20%v/v, salt 2%, phosphate 2%, carrageenan 1.5%, and water 74.5%. Provides a manufacturing method.

In addition, the tumbling may be performed for 30 minutes of normal rotation, 10 minutes of rest, and 20 minutes of normal rotation using a general or vacuum tumbler.

In addition, the vacuum pressure of the vacuum tumbler is characterized in that 0.08cmHg.

In addition, the aging step is characterized in that aging in a refrigerator for 24 to 48 hours under conditions of 2°C and a relative humidity of 70%±10.

The aqueous solution of Hwangchil wood used in the present invention was prepared by a method comprising the following steps.

1) extracting by adding water and/or an alcohol extraction solvent to any one or more selected from the group consisting of Hwangchil tree leaves, stems, roots, and sap;

2) filtering the extract of step 1);

3) concentrating the filtrate of step 2) under reduced pressure

In the production method of the present invention, the hwangchil tree of step 1) can be used without limitation, grown or commercially available.

As the extraction method, it is preferable to use shaking extraction, Soxhelt extraction, or reflux extraction, but it is preferable to extract by washing the extraction solvent and adding well-dried Hwangchil tree leaves, stems, roots, or 2 to 10 times the amount of the collected sap. Do. The extraction temperature is most preferably 30 ℃ to 105 ℃. In addition, the extraction time is preferably 2 to 5 hours, but is not limited thereto. In addition, the number of extractions is preferably 3, but is not limited thereto.

The vacuum concentration in step 3) is preferably a vacuum vacuum concentrator or a vacuum rotary evaporator, but is not limited thereto.

In addition, it provides a fresh meat prepared by the method for producing fresh meat added with the Hwangchil tree extract.

In addition, in addition to Hwangchil tree extract, phosphate, salt, and carrageenan, flavor and meat functionality are improved by adding a spice component within 5-10%w/w of the weight of the raw meat and a fat component containing unsaturated fatty acids to the salting solution. Of course you can.

As a western food, at least one mixture of pepper, chili oil, turmeric, lemon juice, basil, chicory, dry powdered garlic, onion juice, pine needle flavor, etc. can be added to add 5%w/w of the weight of the fresh meat. By mixing any one or more of olive oil and grapeseed oil containing fatty acids and adding 5%w/w of the weight of the fresh meat, a little component of meat that may have a stiff texture due to low fat content such as beef dun It can be improved. In addition, it is possible to reduce the content of water by the weight of the further added ingredients, as well as to add or subtract the content of the spices and fat components, the injection amount, and the distribution of the injection site according to the type of fresh meat and the region and country to consume. to be.

[Example 2]

To achieve the above object, the Hwangchil tree extract 20%, salt 2%, phosphate 2%, carrageenan 1.5%, turmeric 5%, olive oil 5%, and water 64.5% can be configured to enhance taste and nutrition.

[Example 3]

In the present invention, 10 ml of a curing solution is generally used for 100 g of fresh meat, and the amount of curing at a time is about 15 to 20 points, and the amount of curing is 0.5 ml to 0.7 ml, but the injection amount and density are determined by marbling the fresh meat. It can be different depending on the degree.

For 1++ grade fresh meat, it is appropriate to inject about 5ml of curing liquid per 100g, and injecting 0.3ml to 0.5ml of curing at one time is about 15-20 points.

For grade 3 fresh meat, it is appropriate to inject about 15 ml of curing liquid per 100 g, and injecting 0.7 ml to 1 ml of curing at one time is about 20 to 30 points.

By varying the amount of the curing solution and the curing point according to the degree of marbling as described above, the taste of the value-added meat can be further improved.

For fresh meat of grade 2, 10ml of salting solution is used for 100g of fresh meat, and it is appropriate to inject 0.5ml to 0.7ml of the amount of salting at one time around 15-20 points.

[Example 4]

In another embodiment of the present invention, infrared sterilization may be performed after the tumbling process in order to increase the freshness of the processed value-added meat and to secure food stability.

In an environment with a relative humidity of 80% or less below 5℃, irradiate the UV sterilization lamp at a distance of 10cm for 5 minutes with a 100W UV sterilization lamp and then sterilize packaging.

[Example 5]

Another embodiment of the present invention may add an ultrasonic excitation step in which meat is vibrated for 5 minutes in an ultrasonic vibration plate in the tempering process after injection before the tumbling process so that the injected salt solution soaks well.

The present invention uses the sweetness of Hwangchil to prevent the increase of the astringent taste caused by adding phosphate to the salting solution to increase water holding capacity. Hwangchil also acts as an antioxidant along with the addition of sweetness, thus preventing the astringent taste of phosphate. For this purpose, it is differentiated from other conventional salting solutions in that it does not use sugars such as sugar and oligosaccharides, but uses hwangchil, and carrageenan is used as a thickening agent, but guar gum, pectin, xanthan gum, etc. can be used.

In addition, pineapple juice and kiwi juice may be further included and used in the salting solution in order to add flavor of meat and to help soften the meat and smoke flavor in a short time.

The fresh meat added with hwangchil tree extract prepared by the method for producing fresh meat added with the hwangchil tree extract is individually vacuum-packed and supplied.

In addition, in the case of the individual vacuum packaging, smoked spices are put inside the vacuum packaging paper, and the surface of the fresh meat added with the Hwangchil tree extract is packaged so that the surface of the fresh meat has a scent of spokes.

In addition, in the case of the individual vacuum packaging, fruit juice such as pineapplesm or kiwi juice or pear juice is put inside the vacuum packaging paper, and the hwangchil tree extract is added during the packaging process, and the fresh meat is packaged so that the surface of the fresh meat has a fruity flavor.

Claims (27)

Beef sirloin produced with animal welfare certification Add phosphate to improve the water holding power that is insufficient in fresh meat, and use a thickener to prevent the salting solution from easily escaping, and use hwangchil to neutralize the astringent taste of the phosphate. In the method for producing fresh meat added with Hwangchil tree extract using the antioxidant function of Hwangchil,
Raw meat preparation step (S1) of preparing fresh meat with a total bacteria log 4 CFU/g or less in preparing fresh butchered beef; And
After mixing the Hwangchil tree extract with boiled water, phosphate, salt, and carrageenan are mixed in that order and cooled so that the temperature difference between the raw meat and the raw material is within ±4°C to prepare a salting solution of 10% of the weight of the raw meat ( S2); And
The salting solution prepared in the salting solution preparation step is composed of Hwangchil tree extract 20% by weight, phosphate 2% by weight, salt 2% by weight, carrageenan 1.5% by weight, and water 74.5% by weight,
Injecting the curing solution into the raw meat using an injector (S3); And a tumbling step (S4) of tumbling the raw meat into which the curing solution is injected. And
A method for producing fresh meat added with Hwangchil tree extract of beef produced and slaughtered by animal welfare certification, comprising: a maturation step (S5) of aging the tumbling raw material meat. delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete

Images