KR100378782B1 - Process for Preparing Seasoned Meat Product - Google Patents

Abstract

The present invention relates to a method for producing seasoned meat products using growth. The present invention provides a seasoning meat prepared by the method of manufacturing a seasoned meat product, including the step of adding the meat seasoning to the finely cut growth, and vacuum packing it, and then subjected to a high pressure treatment. According to the present invention, by high-pressure treatment of seasoned meat products manufactured using the growth of beef, pork, etc., the shelf life is greatly extended, it is possible to reduce the production cost and distribution cost of the product with an extended shelf life as well as hygienic distribution. In addition, the seasoning time of meat can be shortened so that the product's age and palatability can be improved, thereby improving the quality of the product.

Description

Process for Preparing Seasoned Meat Product

The present invention relates to a method for producing seasoned meat products using growth. More specifically, the present invention relates to a seasoned meat product prepared by the method of manufacturing a seasoned meat product, including the step of adding the seasoning to the growth, mixing, vacuum packaging, and autoclaving.

At present, the market for seasoned meat products is growing very rapidly, but the hygiene and quality of products are not developed much, because most companies are working to reduce production costs rather than hygiene and quality of products on a small scale. .

In particular, the distribution through the large discount store, which takes the largest portion of the seasoned meat, sells the product in bulk, not in a packaged state, and is sold for about 3 days after production, which is a great burden for distribution. The situation is holding. Therefore, there is no room to improve the quality or hygiene of the product and there is no room to increase the type or consumption form of the product.

On the other hand, as women advance into society, foods that were previously cooked at home are now shifting to consumption. Seasoned meat is also a typical example, and when consumption is greatly increased due to the convenience of being cooked just before being put on a table, new technologies for improving hygiene and quality of products considering consumers' health are urgently required.

Therefore, the present inventors have made a intensive effort to improve the hygiene and quality of the product in the production of seasoned meat by using, as a result of vacuum packaging the seasoned meat products, when the high-pressure treatment, the shelf life is improved and the meat year is improved meat seasoning products It was confirmed that it can produce, and this invention was completed.

After all, the main object of the present invention is to provide a method for producing a seasoned meat product comprising the step of adding the meat seasoning to the growth, mixing, vacuum packaging, and then subjected to a high pressure treatment.

Another object of the present invention is to provide a seasoned meat product produced by the electric method.

The method for producing a seasoned meat product of the present invention includes a step of adding meat seasoning to the finely divided meat, mixing the same, vacuum-packing the same, and then autoclaving the same.

At this time, the growth is not particularly limited, but it is preferable to use beef or pork, and since the pressure may be changed at high pressure depending on the maturity of the meat, the degree of ripening of the raw meat is not limited. In addition, meat seasonings are not particularly limited, but preferably, seasonings containing soy sauce, sugar, starch syrup, pepper extract, onion juice, garlic juice, vinegar, refined salt, etc. are used to increase the sterilization effect to extend shelf life. In order to further include 1 to 5% grapefruit seed extract. In addition, when air is included in the packaged product, vacuum packing is preferable because it may be affected during the high pressure treatment. In addition, during the high-pressure treatment of vacuum-packed seasoned meat using a high-pressure device, a pressure of 2,000 to 7,000 atm, preferably 4,000 to 5,000 atm for 10 to 30 minutes, preferably 15 to 25 minutes, most preferably Perform for 20 minutes.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples.

Example 1 Preparation of High-Pressure Seasoned Meat

300 g of beef and pork were cut into 0.2 cm, respectively, and 300 ml of Bulgogi seasoning (Chungjeongwon, Co., Ltd.) was added and mixed, and then put in an appropriate amount in a vacuum package, and vacuum packed while being careful not to contain any portions. Three sets of vacuum-packed seasonings were treated at 3,000, 4,000, and 5,000 atm for 20 minutes in ultra-high pressure equipment (QFP-6, ABB, Sweden) to prepare seasoned meat products and stored at 4 ° C.

Example 2 Preparation of Grapefruit Seed Extract Treatment and High Pressure Treated Seasoned Meat

The grapefruit seed extract, which is known to have an excellent bactericidal effect, was added to 3% of Bulgogi seasoning, and the seasoned meat product was prepared and stored in the same manner as in Example 1, except that the mixture was treated at 4,000 atmospheres for 20 minutes.

Example 3 Preparation of Seasoned Meat Treated with Heat and High Pressure

The seasoned meat products were prepared and stored in the same manner as in Example 1 except that the vacuum-packed seasoned meat was heat-treated at 80 ° C. for 40 minutes and then treated at 3,000 atmospheres for 20 minutes.

Comparative Example 1 Preparation of Seasoned Meat

Spiced meat products were prepared and stored in the same manner as in Example 1, except that they were not pressure-treated.

Comparative Example 2 Preparation of Seasoned Meat Treated with Grapefruit Seed Extract

Spiced meat products were prepared and stored in the same manner as in Example 2, except that they were not pressure-treated.

Comparative Example 3 Preparation of Heat-treated Seasoned Meat

Spiced meat products were prepared and stored in the same manner as in Example 3, except that they were not pressure-treated.

Example 4 Evaluation of Seasoned Meat

Microbiological and organoleptic evaluations were performed on each seasoned meat product prepared in Examples 1-3 and Comparative Examples 1-3.

Example 4-1 Evaluation of Seasoned Beef

Example 4-1-1 : change in total bacteria

The change according to the storage period of the total number of bacteria contained in seasoned beef prepared in Examples 1 to 3 and Comparative Examples 1 to 3 was measured, and is shown in Table 1 below.

Total Bacterial Changes According to Storage Period of Prepared Seasoned Beef Days 0 2 6 9 13 16 Example 1 (3,000 atmospheres) 7.5 × 10 ² 3.6 × 10 ³ 3.5 × 10 ³ 4.2 × 10 ³ 3.3 × 10 ³ 3.8 × 10 ³ Example 1 (4,000 atmospheres) 5.1 × 10 ² 4.5 × 10 ¹ 4.5 × 10 ¹ 3.5 × 10 ¹ 4.0 × 10 ¹ 4.0 × 10 ¹ Example 1 (5,000 atmospheres) 6.5 × 10 ¹ 2.0 × 10 ¹ - - - - Example 2 (4,000 atmospheres) 1.0 × 10 ² 2.1 × 10 ¹ 2.0 × 10 ¹ 2.3 × 10 ¹ 2.3 × 10 ¹ 2.5 × 10 ¹ Example 3 (3,000 atmospheres) 4.5 × 10 ¹ 1.6 × 10 ² 8.7 × 10 ² 1.2 × 10 ³ 2.2 × 10 ³ 3.5 × 10 ³ Comparative Example 1 7.2 × 10 ³ 3.8 × 10 ³ 1.1 × 10 ⁴ 1.8 × 10 ⁴ 2.3 × 10 ⁴ 4.2 × 10 ⁴ Comparative Example 2 2.1 × 10 ² 7.2 × 10 ² 2.3 × 10 ³ 4.5 × 10 ³ 4.4 × 10 ³ 8.6 × 10 ³ Comparative Example 3 1.1 × 10 ² 7.1 × 10 ² 3.0 × 10 ³ 6.7 × 10 ³ 8.0 × 10 ³ 8.2 × 10 ³

As shown in Table 1, seasoned beef of Comparative Example 1, which was a treatment without addition of a high-pressure treatment or grapefruit seed extract, had the highest total bacterial count, and the seasoning of Example 1 treated with pressure at 5000 atm for 16 days for 16 days of storage. Beef meat had the lowest total bacteria. In addition, in the case of Example 1 and Example 2 to which the same 4000 atmospheres were added for 20 minutes, the total bacteria number of seasoned beef of Example 2 to which grapefruit seed extract was added was small. In addition, when comparing the results of the heat-treated Example 3 and Comparative Example 3 with the results of Example 1 and Comparative Example 1 not heat-treated, it can be seen that the heat treatment without the pressure treatment has no effect.

Therefore, the pressure treatment method of the present invention was found to be more effective than the conventional heat treatment method of seasoned beef.

Example 4-1-2 : sensory test

The seasoned beef prepared in Examples 1 to 3 and Comparative Examples 1 to 3 was cooked under the same conditions, cut to the same size, and then presented to 10 skilled panelists for the items on the age and palatability. Sensory tests were performed (see Tables 2 and 3).

Year Evaluation of Storage Seasoned Beef ^* Days 0 2 6 9 13 16 Example 1 (3,000 atmospheres) 5.3 ^b 5.2 ^b 5.1 ^b 4.7 ^b 4.4 ^c 5.0 ^b Example 1 (4,000 atmospheres) 5.1 ^b 5.5 ^a 5.3 ^b 5.1 ^b 5.2 ^b 5.8 ^ab Example 1 (5,000 atmospheres) 6.2 ^a 5.6 ^a 6.3 ^a 5.9 ^a 6.5 ^a 6.8 ^a Example 2 (4,000 atmospheres) 5.4 ^b 5.4 ^b 5.2 ^b 5.0 ^b 5.6 ^b 5.4 ^b Example 3 (3,000 atmospheres) 5.0 ^b 5.1 ^b 5.1 ^b 4.8 ^b 4.3 ^c 4.8 ^b Comparative Example 1 5.0 ^b 5.0 ^b 5.0 ^b 5.0 ^b 5.0 ^bc 5.0 ^b Comparative Example 2 5.1 ^b 5.2 ^b 4.9 ^c 4.8 ^c 5.3 ^b 5.2 ^b Comparative Example 3 4.9 ^c 4.7 ^c 4.6 ^c 3.8 ^d 4.9 ^bc 4.2 ^c

*: There are significant differences in superscripts in the same column (p <0.05)

In Table 2, the year of the seasoned beef prepared in each example was evaluated by the sensory test, the higher the score, the softer. Throughout the storage period, the yearly seasoned beef of Example 1 treated with 5,000 atmospheres with the highest treatment pressure was found to be the best, and the yearly seasoned beef of Comparative Example 3 applied with heat was the lowest. In addition, seasoned beef of Comparative Examples 1 and 2 showed the same degree of age, and the heat treatment without pressure treatment showed a significant difference, but the pressure treatment did not show a significant difference.

Therefore, it was found that the pressure conditions closely affect the year, and additives such as grapefruit seed extract did not affect the year.

Comparison Evaluation of Palatability according to Storage Period of Prepared Seasoned Beef ^* Days 0 2 6 9 13 16 Example 1 (3,000 atmospheres) 4.2 ^c 4.5 ^c 4.2 ^c 4.6 ^b 5.3 ^b 4.8 ^b Example 1 (4,000 atmospheres) 5.0 ^b 5.2 ^a 4.7 ^b 4.9 ^a 5.0 ^b 5.2 ^b Example 1 (5,000 atmospheres) 5.3 ^a 5.2 ^a 6.1 ^a 5.1 ^a 5.7 ^a 6.0 ^a Example 2 (4,000 atmospheres) 5.2 ^a 5.0 ^b 4.8 ^b 4.9 ^a 4.7 ^c 4.6 ^c Example 3 (3,000 atmospheres) 4.4 ^c 4.6 ^c 4.4 ^c 4.7 ^b 5.4 ^b 4.7 ^b Comparative Example 1 5.0 ^b 5.0 ^b 5.0 ^b 5.0 ^a 5.0 ^b 5.0 ^b Comparative Example 2 4.9 ^b 4.9 ^b 4.6 ^b 4.2 ^b 4.6 ^c 4.4 ^c Comparative Example 3 5.1 ^ab 4.9 ^b 4.8 ^b 4.6 ^b 4.7 ^c 4.5 ^c

*: There are significant differences in superscripts in the same column (p <0.05)

Table 3 shows the evaluation of the palatability. It was found that the palatability of seasoned beef of Example 1 treated at 5,000 atmospheres was the highest in overall storage, and the seasoned beef of Examples 1 and 2 treated with the same pressure of 4,000 atmosphere showed the same degree of palatability at the beginning of storage. However, it was found that the palatability of the seasoned beef of Example 2 was deteriorated in the second half of storage.

In summary, the seasoned beef of Example 1, which was subjected to a pressure of 5,000 atm, was superior to other examples in terms of shelf life (total bacterial count results) and sensory characteristics, such as grapefruit seed extract. The effect of the additive was found to be less effective than the technique of pressure treatment in storage. In addition, the difference according to the pressure conditions appeared, it was required to optimize the pressure conditions and time when producing seasoned beef.

Example 4-2 Evaluation of Seasoned Pork

Example 4-2-1 : change in total bacteria

The change according to the storage period of the total number of bacteria contained in the seasoned pork prepared in Examples 1 to 3 and Comparative Examples 1 to 3 was measured, and is shown in Table 4 below.

Total Bacterial Changes According to Storage Period of Prepared Seasoned Pork Days 0 2 6 9 13 16 Example 1 (3,000 atmospheres) 3.2 × 10 ⁴ 2.1 × 10 ⁴ 2.5 × 10 ³ 4.2 × 10 ³ 5.6 × 10 ³ 3.8 × 10 ³ Example 1 (4,000 atmospheres) 2.6 × 10 ² 3.5 × 10 ³ 3.6 × 10 ² 4.0 × 10 ² 5.9 × 10 ² 2.5 × 10 ³ Example 1 (5,000 atmospheres) 3.5 × 10 ¹ 6.5 × 10 ¹ 5.5 × 10 ¹ 6.9 × 10 ¹ 6.8 × 10 ¹ 5.3 × 10 ² Example 2 (4,000 atmospheres) 1.2 × 10 ² 2.2 × 10 ³ 1.6 × 10 ³ 4.2 × 10 ³ 5.3 × 10 ³ 6.5 × 10 ³ Example 3 (3,000 atmospheres) 2.3 × 10 ⁴ 1.0 × 10 ⁴ 1.3 × 10 ³ 2.2 × 10 ³ 3.2 × 10 ³ 4.5 × 10 ³ Comparative Example 1 1.4 × 10 ⁴ 2.9 × 10 ⁴ 2.9 × 10 ⁴ 3.2 × 10 ⁴ 3.3 × 10 ⁵ 6.2 × 10 ⁶ Comparative Example 2 2.0 × 10 ³ 7.2 × 10 ³ 2.3 × 10 ³ 4.2 × 10 ³ 5.4 × 10 ³ 4.1 × 10 ⁴ Comparative Example 3 4.4 × 10 ³ 7.2 × 10 ³ 8.9 × 10 ³ 9.8 × 10 ³ 1.2 × 10 ⁴ 5.3 × 10 ⁴

As shown in Table 4, the same as the results in beef, seasoned beef of Comparative Example 1, which was a treatment without addition of high-pressure treatment or grapefruit seed extract, the total number of bacteria, the pressure was stored for 20 minutes at 5000 atm for 16 days Seasoned pork of Example 1 treated with the lowest total bacteria.

Therefore, it can be seen that the high pressure treatment is very effective in terms of storage properties even in seasoned pork.

Example 4-2-2 : sensory test

In the same manner as seasoned beef, the sensory test was conducted on the items for the year and palatability of the seasoned pork prepared in Examples 1 to 3 and Comparative Examples 1 to 3.

Comparison of Years According to Storage Period of Prepared Seasoned Pork ^* Days 0 2 6 9 13 16 Example 1 (3,000 atmospheres) 5.2 ^b 5.7 ^b 5.3 ^b 6.7 ^a 6.2 ^a 5.5 ^b Example 1 (4,000 atmospheres) 6.2 ^a 5.9 ^a 5.8 ^a 6.5 ^a 6.2 ^a 6.3 ^a Example 1 (5,000 atmospheres) 4.7 ^c 5.5 ^b 5.1 ^bc 5.6 ^b 5.9 ^a 5.2 ^b Example 2 (4,000 atmospheres) 6.0 ^a 5.9 ^a 5.6 ^a 6.0 ^ab 5.9 ^a 6.0 ^a Example 3 (3,000 atmospheres) 5.0 ^b 5.6 ^b 5.3 ^b 6.5 ^a 6.1 ^a 5.6 ^b Comparative Example 1 5.0 ^b 5.0 ^bc 5.0 ^d 5.0 ^b 5.0 ^b 5.0 ^bc Comparative Example 2 4.8 ^c 4.9 ^c 5.0 ^d 4.6 ^c 5.2 ^b 5.1 ^b Comparative Example 3 4.6 ^c 4.5 ^d 5.0 ^d 4.9 ^b 4.6 ^c 4.8 ^c

*: There are significant differences in superscripts in the same column (p <0.05)

In Table 5, the year of the seasoned pork prepared in Examples 1 to 3 and Comparative Examples 1 to 3 was evaluated by a sensory test, and the higher the score, the softer it is. Unlike beef meat, the year of the seasoned pork of Example 1 treated at 4,000 atmospheres was the best throughout the storage period, and the year of the seasoned pork of Example 1 treated at 5,000 atmospheres was rather low. Showed. This is inferred because pork tissue is softer than pork meat and protein denaturation occurs at high pressure. From this, it was found that seasoning pork is more effective than pork meat. In addition, the year of the seasoned pork of Comparative Example 3 to which heat was applied was found to be the lowest, and the seasoned pork of Comparative Examples 1 and 2 showed the same year.

Therefore, it was found that the pressure conditions closely affect the year, and additives such as grapefruit seed extract did not affect the year.

Comparison Evaluation of Palatability according to Storage Period of Prepared Seasoned Pork ^* Days 0 2 6 9 13 16 Example 1 (3,000 atmospheres) 4.7 ^b 4.6 ^c 5.3 ^a 5.5 ^a 5.2 ^b 5.1 ^b Example 1 (4,000 atmospheres) 5.5 ^a 5.4 ^a 5.3 ^a 5.8 ^a 5.6 ^a 5.4 ^a Example 1 (5,000 atmospheres) 4.2 ^c 5.1 ^b 5.1 ^a 5.2 ^b 5.3 ^b 5.2 ^b Example 2 (4,000 atmospheres) 5.2 ^a 5.0 ^b 5.1 ^a 5.0 ^b 5.0 ^b 4.8 ^c Example 3 (3,000 atmospheres) 4.6 ^b 4.7 ^c 5.5 ^a 5.7 ^a 5.3 ^b 5.2 ^b Comparative Example 1 5.0 ^b 5.0 ^b 5.0 ^a 5.0 ^b 5.0 ^b 5.0 ^b Comparative Example 2 4.8 ^b 4.6 ^c 4.4 ^c 4.7 ^c 5.0 ^b 4.6 ^c Comparative Example 3 4.4 ^c 4.8 ^bc 4.7 ^b 4.6 ^c 5.0 ^b 4.6 ^c

*: There are significant differences in superscripts in the same column (p <0.05)

As shown in Table 6, unlike seasoned beef, the palatability of the seasoned pork prepared in Examples 1 to 3 and Comparative Examples 1 to 3 has the best palatability of the seasoned pork of Example 1 treated at 4,000 atmosphere It was found that the palatability of the seasoned pork prepared by other examples was not significantly different.

As described and demonstrated in detail in the above, the present invention provides a seasoning meat prepared by the addition of meat seasonings to the finely sliced growth, and vacuum-packed, and then subjected to a high-pressure process to prepare a seasoning meat products. According to the present invention, by high-pressure treatment of seasoned meat products manufactured using the growth of beef, pork, etc., the shelf life is greatly extended, it is possible to reduce the production cost and distribution cost of the product with an extended shelf life as well as hygienic distribution. By shortening the time that seasonings soak into meat, the product's quality and taste can be improved by improving the product's age and palatability.

Claims (3)

To the finely grown, adding the meat seasoning containing grapefruit seed extract 1 to 5% (w / w), mixed, vacuum-packed, and then subjected to a high-pressure treatment at 2,000 to 7,000 atm for 10 to 30 minutes Process for manufacturing seasoned meat products. delete delete