KR100369428B1 - The manufacturing method of a kneaded meat for thin sliced barbecued beef containing kitosan - Google Patents

Abstract

The present invention relates to a method for manufacturing a bulgogi cast iron block containing chitosan, and more particularly, to prepare a caster for bulgogi using meat and fish meat, adding chitosan to improve the preservation properties such as antimicrobial and antioxidant properties in the product. In addition, the prevention and health of adult diseases such as anti-mutagenicity of chitosan, lowering of blood cholesterol and increase of HDL-cholesterol beneficial to human body, excretion of fat adsorption, enhancement of immunity, and promotion of growth of enteric microorganisms beneficial to human body The present invention relates to a method for preparing a barbecue for bulgogi containing chitosan.

The present invention is a method for producing a barbecue cast iron for barbecue, which is prepared by cutting fish meat including beef, pork, chicken, meat and eel to a certain size, and adding and mixing a plurality of spices, the molecular weight of 10,000 chitosan dissolved in water And a cooled chitosan solution, wherein the chitosan solution is added and mixed in a ratio of 0.001 to 1wt% with respect to 100wt% of livestock meat.

In addition, the present invention is a method of manufacturing a barbecue cast barbecue prepared by cutting the fish meat, including beef, pork, chicken and other meat and eel to a certain size and adding and mixing a number of spices, the molecular weight of the chitosan organic acid A chitosan solution having a pH adjusted to 5.0 to 5.9 by dissolving in a solution, and the chitosan solution having a pH adjusted to 5.0 to 5.9 in meat mixed with the seasoning ratio of 0.001 to 1 wt% relative to 100 wt% of livestock meat. It is characterized by adding and mixing with.

Description

The manufacturing method of a kneaded meat for thin sliced barbecued beef containing kitosan}

The present invention relates to a method for manufacturing a bulgogi cast iron block containing chitosan, and more particularly, to prepare a caster for bulgogi using meat and fish meat, adding chitosan to improve the preservation properties such as antimicrobial and antioxidant properties in the product. In addition, the prevention and health of adult diseases such as anti-mutagenicity of chitosan, lowering of blood cholesterol and increase of HDL-cholesterol beneficial to human body, excretion of fat adsorption, enhancement of immunity, and promotion of growth of enteric microorganisms beneficial to human body The present invention relates to a method for preparing a barbecue for bulgogi containing chitosan.

In general, the bulgogi casting lump is one of the unique methods of cooking meat in Korea, and this method cannot be found in other countries. This method uses fresh and frozen meat as raw materials, and cuts the meat thinly so that the seasoning is soaked. Sesame oil, garlic, ginger, onions, sesame oil, sugars, spices, etc. are added well mixed, aged for a certain period of time and heated to edible, in addition to seasonings, alcohol, sesame, etc. may be added.

When the meat is aged in this way, the meat becomes soft during the ripening, and the structure of the meat is softened by the oils and fats added, and various seasonings evenly penetrate the meat to add flavor and aroma. Even many kinds of additives will be ingested with rich nutrients.

In addition, spices such as garlic are added to suppress the smell of various meats, and the added liquor removes unpleasant odors. It is industrialized and manufactures, packaged, refrigerated and frozen in large quantities.

Packaging is usually done by vacuum packaging and container packaging.In general, meat is processed regardless of meat and fish meat, and is distributed and stored at temperatures above room temperature. Quality deterioration due to decay of microorganisms, degeneration of proteins and lipids is obvious. Therefore, the additives to be added, especially the liquid, have to be kept at a low temperature in the production of the main block. The manufacturing method of the bulgogi casting bulgok is a traditional method unique to Korea. The meat, such as beef, pork, and chicken, is separated from the bone and cut thinly, or in the case of ribs, the meat is thinned by cutting it with bone. In this case, a method of slicing the meat with a knife is also used to soften the meat or to facilitate the penetration of the seasoning, and the seasoning is added to the prepared meat.

In other words, seasonings are added in a suitable ratio, but the preparation of meat and mixing of seasonings are carried out at a low temperature of less than 10 ° C and in hygienic conditions. The liquid phase of the additives is particularly stored at a low temperature. Mix well enough to penetrate into the meat, and then leave it at low temperature for a sufficient time to infiltrate the seasoning sufficiently in the meat.

At this time, the phenomenon occurring in the meat is not only softening the meat by the infiltration of meat and oil or fat of the seasoning, but also the meat is softened due to the decomposition of the protein and other components by enzymes and minerals in the meat, and the taste component is increased, In addition, the content of the ingredients to increase the taste and aroma is also improved, and also due to the decomposition of the ingredients due to the ripening effect that the digestion and absorption is easy enough to occur.

The bulgogi casting block prepared by the above method may be a decay and food poisoning bacteria growth due to microbial contamination. Moreover, the seasoned meat of this period is not heat-treated, and thus is easily contaminated with microorganisms. The microorganisms may be derived from the raw material meat, contained in the seasonings, derived from the tool and the handler when mixing the meat and seasonings, or contaminated during storage.

Therefore, long-term distribution of seasoned cast ice blocks may cause decay and food poisoning due to the growth of microorganisms.In addition, raw meat and seasonings contain a large amount of lipids, resulting in oxidative odor or color change due to oxidation during storage. Not only is palatability deteriorated, but the resulting peroxides are toxic to the human body, which may be a health problem, and therefore, there is an urgent need for additives of natural substances that can solve these problems while being harmless to the human body.

The present invention in order to solve the above problems in the manufacture of bulgogi for bulgogi using fish meat, including meat, eel and beef, pork, chicken, etc. by adding a predetermined amount of chitosan by using the antimicrobial, antioxidant properties of chitosan preservation It provides health and nutritional effects such as anti-mutagenicity of chitosan, lowering cholesterol, adsorption of fat in vitro, release of intestinal microorganisms that are beneficial to human body, enhancement of immunity, and adsorption coagulation, emulsification, viscosity of protein, etc. It is a technical task to increase the processing characteristics of and to contribute to the prevention of geriatric diseases and health promotion.

The present invention is a method for producing a barbecue cast iron for barbecue, which is prepared by cutting fish meat including beef, pork, chicken, meat and eel to a certain size, and adding and mixing a plurality of spices, the molecular weight of 10,000 chitosan dissolved in water And a cooled chitosan solution, wherein the chitosan solution is added and mixed in a ratio of 0.001 to 1wt% with respect to 100wt% of livestock meat.

In addition, the present invention is a method of manufacturing a barbecue cast barbecue prepared by cutting the fish meat, including beef, pork, chicken and other meat and eel to a certain size and adding and mixing a number of spices, the molecular weight of the chitosan organic acid A chitosan solution having a pH adjusted to 5.0 to 5.9 by dissolving in a solution, and the chitosan solution having a pH adjusted to 5.0 to 5.9 in meat mixed with the seasoning ratio of 0.001 to 1 wt% relative to 100 wt% of livestock meat. It is characterized by adding and mixing with.

When explaining the manufacturing method of the main meat for bulgogi containing bulgogi according to the present invention for achieving the above object is as follows.

Chitosan is obtained by deacetylating chitin, a polysaccharide widely distributed in nature such as crab shellfish, shellfish, mushrooms, squid cartilage, insects, and fungi, and has an amino group in its molecule. . This chitin is the second most common ingredient in the natural world after cellulose, but it has little solubility, so it is used in some chemical fields, but chitosan is widely used because low molecular weight is dissolved in water and high molecular weight is easily dissolved in organic and inorganic acids. It is becoming.

The functionalities of chitosan include the adsorption of high molecular weight materials and the ability to bind well with some pigments, which are well used in the environment.In the human body, there is almost no increase in immunity, rapid healing of wounds and scarring. It has various functions such as anti-mutagenicity, bioregulatory action, suppression of aging, lowering blood cholesterol level, extracorporeal release of lipids, lowering blood pressure, and helping the growth of beneficial intestinal bacteria.

These chitosans have different solubility depending on the molecular weight, but the molecular weight of about 10,000 is water soluble well in water, but in the case of high molecular weight of 10,000 to several hundred thousand, it is not dissolved in water but is dissolved by acid. It dissolves well near pH 3.0 but remains dissolved even at a pH lower than 6.0, but when the pH is 6.0 or higher, it becomes a colloidal state, so that the food is used in a state of acid lower than pH 6.0 in general foods. Only 10,000 and 30,000 chitosans are used, but the molecular weight of 10,000 chitosans is used by dissolving in water, and the molecular weight of 30,000 chitosans is used by dissolving in lactic acid.

Referring to the method for producing a main block using such chitosan in detail as follows.

(Example 1)

After mixing and dissolving the chitosan with a molecular weight of 10,000 in water and cooling it, the chitosan solution and various seasonings are prepared, and the frozen or fresh livestock and fish meat is attached to bone (ribs) or the meat separated from bone. It is prepared by cutting thinly to a predetermined size in a state. At this time, it is desirable to remove connective tissue or fat as much as possible, and to maintain a high quality by maintaining a low temperature of 10 ° C. or less.

The livestock and seasoned meat cut and prepared in the above-mentioned predetermined size are mixed while maintaining at a low temperature in a sanitary place. At this time, a chitosan solution based on 100 wt% of prepared livestock meat is added within a range of 0.001 to 1wt%, and meat and seasoning And the chitosan solution is sufficiently mixed to evenly distribute and then filled in a vacuum packaging paper or a container to complete the manufacture.

(Example 2)

Chitosan with molecular weight of 30,000 dissolved in organic acids such as lactic acid, acetic acid, citric acid, and then adjusted and cooled to pH 5.0-5.9 and frozen chitosan solution and various seasonings, or with fresh livestock and fish meat attached to bone (galbi) Or it is prepared by cutting thinly to a predetermined size in the state of meat separated from bone. At this time, it is desirable to remove connective tissue or fat as much as possible, and to maintain a high quality by maintaining a low temperature of 10 ° C. or less.

The livestock and seasoned meat cut and prepared in the above-mentioned size is mixed while maintaining in a sanitary place at a low temperature in a hygienic place, in which chitosan solution is added within a range of 0.001 to 1wt% with respect to 100wt% of livestock meat, meat, seasonings and chitosan The solution is sufficiently mixed to distribute the solution evenly, but the chitosan of high molecular weight has a viscosity, so the mixing should be more thorough than in Example 1, and then the filling is completed in a vacuum packaging paper or a container.

The reason why the pH of the chitosan solution was adjusted to 5.0 to 5.9 in Example 2 is that the minimum pH is around 5.5 when the meat is stored under natural conditions after slaughter, and the protein forming the meat is usually pH 4.0-4.9. When the pH is less than 5.0, the protein of meat is denatured when chitosan is added, which loses its elasticity and water retention, and the quality is drastically reduced.In addition, when the pH is above 5.9, the solubility of chitosan falls and becomes colloidal. Therefore, it does not show the function as chitosan, and when chitosan is added to meat, it is most appropriate to adjust the pH to 5.0-5.9.

In addition, when the addition range of chitosan is less than 0.001wt% with respect to 100wt% of livestock meat, in Example 1 and Example 2 above, 0.001wt% is the minimum amount because antimicrobial effects cannot be exhibited. In addition, chitosan has a slight bitterness (異味: bitter taste, bitter taste), and it is most suitable to add less than 1wt% of the total weight in order to maintain an optimal taste due to the high price.

Looking at the effect of chitosan on the main block product in the manufacturing method of the main block containing chitosan in Example 1 and Example 2 as follows.

Inhibition of the growth of microorganisms that may be present in the non-heat-treated main wheels greatly improved the preservation. Almost 0.2 g of the molecular weight 30,000 chitosan showed this effect. Due to the oxidation of, there are health problems due to color change, taste and aroma change, and the generation of toxic substances. When the molecular weight of 30,000 or more is added, the antioxidant effect is about 20-30%. The damage caused by the oxidation of was significantly reduced.

When the high molecular weight chitosan is added, the phenomena of the spice can be slightly inhibited due to the viscosity of the chitosan solution, but in the case of the main block, it is not a big problem because it is desirable to have a slight viscosity.

As described above, in the case of the main block added with chitosan, the preservation is improved due to the antibacterial and antioxidant properties of chitosan, resulting in the maintenance of quality during storage and distribution, and the effects of chitosan's health promotion and prevention of adult diseases. It is.

As described above, the manufacturing method of the barbecue cast meat barbeque containing the chitosan of the present invention is prepared by adding a predetermined amount of chitosan in the preparation of the barbecue barbecue barbecue using fish meat including meat, eel such as beef, pork and chicken. Antimicrobial and antioxidant properties enhance preservation and provide health and nutritional effects such as antimutagenicity of chitosan, cholesterol lowering action, absorption of fat in vitro, proliferation of intestinal microorganisms that are beneficial to the human body, and enhancement of immunity. In addition to increasing the processing characteristics such as adsorption coagulation, emulsification, viscosity, etc., it can contribute to the prevention of adult diseases and health promotion.

Claims (2)

(정정) In the method of manufacturing a barbecue for bulgogi prepared by cutting meat of meat, including beef, pork, chicken, meat and eel to a certain size and adding and mixing a number of spices, A chitosan solution having a molecular weight of 10,000 chitosan dissolved and cooled in water, The chitosan solution to the meat mixed with the seasoning method for producing a chitosan-containing barbecue, characterized in that the chitosan solution is added and mixed with respect to 100wt% livestock meat 0.001 ~ 1wt%. (정정) In the method of manufacturing a barbecue for bulgogi prepared by cutting meat of meat, including beef, pork, chicken, meat and eel to a certain size and adding and mixing a number of spices, A chitosan solution having a molecular weight of 30,000 chitosan dissolved in an organic acid and having an acidity (pH) adjusted to 5.0 to 5.9, The chitosan solution is adjusted to pH 5.0 ~ 5.9 to the meat mixed with the seasoning method of producing a chitosan-containing barbecue, characterized in that the addition and mixing at a ratio of 0.001 ~ 1wt% relative to 100wt% livestock meat.