KR101248817B1 - Method for producing high quality non-comminuted meat products using high hydrostatic pressure technology and processed meat products using the method - Google Patents

Method for producing high quality non-comminuted meat products using high hydrostatic pressure technology and processed meat products using the method Download PDF

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KR101248817B1
KR101248817B1 KR1020100018463A KR20100018463A KR101248817B1 KR 101248817 B1 KR101248817 B1 KR 101248817B1 KR 1020100018463 A KR1020100018463 A KR 1020100018463A KR 20100018463 A KR20100018463 A KR 20100018463A KR 101248817 B1 KR101248817 B1 KR 101248817B1
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meat
olive oil
soy sauce
ultra
quality
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KR20110099440A (en
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조철훈
지비크룩
윤혜정
러틀리 데이빗
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충남대학교산학협력단
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/55Treatment of original pieces or parts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50Soya sauce
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/02Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas

Abstract

본 발명은 비분쇄육에 식물성 또는 동물성 유지 및 양념 소스로 이루어진 군으로부터 선택되는 하나 이상을 첨가하여 진공포장한 다음, 초고압 처리하는 것을 특징으로 하는 고품질 비분쇄육제품의 제조 방법 및 상기 방법으로 제조된 고품질 비분쇄육제품에 관한 것이다.
본 발명에 따른 고품질 비분쇄육제품은 기호성을 증진시킬 수 있을 뿐만 아니라, 저장성과 물리화학적 특성이 개선된 고품질 비분쇄육제품을 완성할 수 있다.
The present invention is a method for producing a high-quality pulverized meat product, characterized in that the ultra-high pressure after vacuum packaging by adding at least one selected from the group consisting of vegetable or animal fats and seasoning sauce to the pulverized meat and manufactured by the above method To a high quality ground meat product.
The high quality ground meat product according to the present invention can not only enhance palatability, but can also complete high quality ground meat products with improved storage properties and physicochemical properties.

Description

초고압 기술을 이용한 고품질 비분쇄육제품 제조방법 및 이로 제조된 비분쇄육제품{Method for producing high quality non-comminuted meat products using high hydrostatic pressure technology and processed meat products using the method}Process for producing high quality non-comminuted meat products using high hydrostatic pressure technology and processed meat products using the method
본 발명은 비분쇄육에 식물성 또는 동물성 유지 및 양념 소스로 이루어진 군으로부터 선택되는 하나 이상을 첨가하여 진공포장한 다음, 초고압 처리하는 고품질 비분쇄육제품의 제조 방법 및 상기 방법으로 제조된 고품질 비분쇄육제품에 관한 것이다.The present invention is a method for producing a high-quality non-grinded meat product subjected to ultra-high pressure after vacuum packaging by adding one or more selected from the group consisting of vegetable or animal fats and seasoning sauce to the non-grinded meat, and the high-quality ungrinded manufactured by the above method It's about meat products.
산업이 발전함에 따라 국민 소득이 증가하고 외식문화가 날로 발전하면서 육류의 소비가 증가하고 있으며, 소비자들의 육류 소비 성향이 양적 향상에서 질적 향상으로 급격하게 변화하면서 고품질 축산물에 대한 수요가 증가하고 있는 추세이다. As the industry develops, the consumption of meat increases as the national income increases and the food culture develops, and the demand for high-quality livestock products increases as the consumer's tendency of meat consumption changes rapidly from quantitative to qualitative improvement. to be.
최근 계육은 소비자들에게 저지방, 저 콜레스테롤, 저칼로리, 고단백질 식품으로 인식되면서 선호도가 증가하고 있는 추세이다. 특히 계육은 부드럽고 독특한 맛과 향이 있고 기호성도 뛰어나기 때문에 모든 연령층에서 애용되고 있다. 최근 가공에 의한 신제품개발 등으로 소비가 급증하고 있으며, 더불어 육량과 육질을 향상시키기 위하여 DHA, 게르마늄이나 셀레늄 급여 및 위생적인 처리를 통하여 품질 면에서 차별화된 식육 생산을 위해 상당한 노력을 하고 있다. 이외에 기능성 약재 및 천연물을 이용하여 성인병을 예방하고 기능성이 부여되며, 육질과 맛이 뛰어난 고품질의 차별화된 식육을 생산할 수 있을 뿐만 아니라 축산농가들의 국제경쟁력을 높이고자 노력하고 있다. 그러나 이러한 기술들은 각각 첨가물들에 대한 기본적인 사료연구, 실험을 통한 효과입증 및 실제 긴 사육기간을 통한 검증을 이루어지는 동안 많은 노력과 경비가 소요된다. Recently, poultry has become increasingly popular as consumers are perceived as low fat, low cholesterol, low calorie and high protein foods. In particular, broiled chicken is soft and has a unique taste, aroma, and palatability. Recently, consumption is rapidly increasing due to the development of new products through processing, and in order to improve meat mass and meat quality, considerable efforts are made for the production of differentiated meat in terms of quality by feeding DHA, germanium or selenium and sanitary treatment. In addition, by using functional medicines and natural products to prevent adult diseases and functionality is provided, not only can produce high-quality differentiated meat with excellent meat and taste, but also strives to increase international competitiveness of livestock farmers. However, each of these techniques requires a great deal of effort and expense during the basic feed studies of the additives, the demonstration of effectiveness through experimentation, and the verification through the actual long breeding period.
마블링(marbling)은 육류를 연하게 하고 육즙이 많게 하는 지방의 분포를 말한다. 마블링은 식육의 근육 조직을 관통하는 작은 지방 조각 또는 지방의 얇은 층으로 식육의 풍미나 부드러움, 육즙 등을 더욱 풍부하게 한다. 식육은 마블링에 따라 육질을 평가하는데, 지방이 근육 내에 골고루 존재하게 되면 상대적으로 결합조직의 입자가 가늘어지고, 근육조직이 연하기 때문에 식육의 맛이 좋아지게 된다.Marbling refers to the distribution of fat that makes meat light and juicy. Marbling is a small layer of fat or a thin layer of fat that penetrates the muscle tissue of the meat, further enriching the meat's flavor, tenderness, and gravy. Meat is evaluated according to marbling, and when fat is evenly present in the muscle, the particles of connective tissue become relatively thin and the muscle tissue is soft, so the taste of meat is improved.
대부분의 육제품은 사양, 도축 및 유통과정을 통하여 소비자에게 소비되는 유통과정을 거치는데, 도축시 주변환경 및 육제품 자체의 풍부한 영양원으로 인해 저장, 유통단계에서 미생물이 급속하게 증식되어 품질이 저하된다. 지금까지 제품의 도축시 분할과정에서의 진공포장 등의 포장방법을 이용하여 안전성에 관한 연구가 되어왔으나 초기 내냉성 미생물의 수가 105 LOG CFU/g 수준이며, 유통과정에서 급속도로 증식되어 품질이 저하되는 문제점을 가지고 있다. Most meat products go through a distribution process that is consumed by consumers through specifications, slaughtering and distribution.In the slaughter environment, microorganisms multiply rapidly during storage and distribution due to the surrounding environment and the rich nutrients of meat products themselves. do. Until now, safety studies have been conducted using the packaging method such as vacuum packaging during the slaughtering process, but the number of early refractory microorganisms is 10 5 LOG CFU / g, and it is rapidly grown during distribution and its quality is degraded. I have a problem.
일반적인 식품의 살균 방법으로는 가열방법과 비가열 방법으로 구분되며, 가열방법은 미생물의 증식을 억제하여 저장기간을 연장할 수 있으나 식품 고유의 품질 및 기능성에 부정적인 영향을 미치는데 특히, 육류에 적용할 경우 고유의 색, 향 및 조직감이 손실되는 우려가 있다. 한편 비가열방법은 마이크로파, 적외선·자외선을 이용한 전자파, 방사선 조사(gamma irradiation), 광 펄프, 초고압(high pressure), CO2 처리, 천연 항균제 및 항균성 효소를 이용하는 방법이 있다. 식품 안전성 증진을 위해 국제적으로 이용되고 있는 식품 방사선 조사기술은 열처리를 실시할 수 없는 식품에도 이용이 가능하며 완포장 상태에서 살균하기 때문에 교차 오염이 없다는 장점이 있다. 그러나 시설의 특수함으로 인해 설치 및 유지, 관리를 위한 시설을 갖추어야 하며, 관리를 위한 전문인력이 요구된다. 특히 아직까지 소비자들이 수용하기에는 거부감을 가지고 있어 상용화하는데 어려움을 가지고 있다. Generally, food sterilization method is divided into heating method and non-heating method. Heating method can prolong the storage period by inhibiting the growth of microorganisms, but it has a negative effect on the intrinsic quality and functionality of food. If you do, there is a risk of losing its own color, aroma and texture. On the other hand, non-heating methods include microwaves, electromagnetic waves using infrared rays and ultraviolet rays, gamma irradiation, optical pulp, high pressure, and CO 2. Treatment, natural antibacterial agents and methods using antimicrobial enzymes. Food irradiation technology, which is used internationally to enhance food safety, can be used for foods that cannot be heat-treated and has the advantage of no cross contamination since it is sterilized in a fully packaged state. However, due to the peculiarities of the facility, it is necessary to have facilities for installation, maintenance and management, and to require professional manpower for management. In particular, it is still difficult to commercialize because it has a refusal to be accepted by consumers.
그러나 초고압 기술은 천연의 향미, 맛 성분의 변화를 일으키지 않고 육제품의 경우 신선도를 유지할 수 있으며 포장된 상태로 처리가 가능하여 실제 공정 적용에 용이하다. 이외에 국내에서는 곡류 제품(즉석 밥류 제품)에 이용하여 제품을 상용화하여 출시하고 있으며, 국외의 경우 햄 산업에 이용하여 살균효과를 증대하고 있는 실정이어서 소비자들의 구매 선호도, 소비 거부감이 적다. 현재 국내에서 초고압 기술은 지금까지 다양한 미생물의 제거에 관한 이론적인 실험과 학문적 연구에 한정적으로 이루어져 있는 실정이어서 본 연구기술을 접목할 경우 다양한 육제품의 기능성 및 품질향상을 통해 선진 기술의 구축이 필요한 실정이다.However, the ultra-high pressure technology can maintain the freshness of meat products without changing the natural flavor and taste components, and can be processed in a packaged state, so it is easy to apply to the actual process. In addition, domestically, the products are commercialized and used for grain products (immediate rice products), and in the case of foreign countries, they are being used for the ham industry to increase sterilization effect, so consumers have less preference for purchase and refusal to consume. At present, high-pressure technology in Korea is limited to theoretical experiments and academic studies on the removal of various microorganisms until now. Therefore, if this research technology is applied, it is necessary to establish advanced technology through improving the functionality and quality of various meat products. It is true.
한국특허등록 제0770692호에는 초고압 처리에 의한 굴의 저장성 증진 방법에 대해서 개시되어 있으나, 본 발명의 초고압 기술을 이용한 고품질 비분쇄육제품 제조방법과는 상이하다.Korean Patent Registration No. 0770692 discloses a method for improving shelf life of oysters by ultra-high pressure treatment, but is different from the method for producing high-quality unground meat products using the ultra-high pressure technology of the present invention.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명에서는 분쇄육이 아닌 소비가 높은 비분쇄육에 식물성 또는 동물성 유지 및 양념 소스로 이루어진 군으로부터 선택되는 하나 이상을 첨가하여 진공포장한 다음, 초고압 처리하여 제조함으로써, 식물성 유지를 첨가하여 동물성 유지에 비해 불포화도가 높아 건강지향적일 뿐만 아니라, 식물성 또는 동물성 유지의 첨가는 식육에 마블링 효과를 주어 퍽퍽한 육질을 연하게 하고 육즙이 풍부하게 하여 기호성을 높일 수 있다.The present invention is derived from the above requirements, in the present invention is vacuum-packed by adding one or more selected from the group consisting of vegetable or animal fats and seasoning sauce to non-grinded meat of high consumption, not ground meat, It is manufactured by ultra high pressure treatment, and it is not only health-oriented because it has higher unsaturation level compared to animal fat by adding vegetable fat, but addition of vegetable or animal fat has a marbling effect on meat, making meat fleshy and juicy. Can increase.
또한, 초고압 기술은 기존의 육제품 살균공정 처리에 의해 발생하는 육 색의 변화, 조직감 저하 등 비분쇄육제품의 품질저하에 영향을 주는 요인을 해결하고, 유지 및 양념을 식육에 빠르게 침투시킬 수 있어 처리시간을 단축할 뿐만 아니라, 미생물 제어 효과로 저장성이 증진되고, 물리화학적 특성이 개선된 고품질 비분쇄육제품을 개발함으로써 본 발명을 완성하였다. In addition, the ultra-high pressure technology can solve the factors affecting the quality of non-grinded meat products, such as changes in meat color and texture, caused by conventional meat sterilization process, and can quickly infiltrate maintenance and seasoning with meat. Therefore, the present invention was completed by developing a high-quality non-ground meat product, which not only shortens the treatment time but also improves shelf life by controlling microorganisms and improves physicochemical properties.
상기 과제를 해결하기 위해, 본 발명은 비분쇄육에 식물성 또는 동물성 유지 및 양념 소스로 이루어진 군으로부터 선택되는 하나 이상을 첨가하여 진공포장한 다음, 초고압 처리하는 공정을 포함하는 고품질 비분쇄육제품의 제조 방법을 제공한다.In order to solve the above problems, the present invention is a high-quality ground meat product comprising the step of vacuum packaging by adding one or more selected from the group consisting of vegetable or animal fats and seasoning sauce to the ground meat, and then ultra-high pressure treatment It provides a manufacturing method.
또한, 본 발명은 상기 방법으로 제조된 고품질 비분쇄육제품을 제공한다.In addition, the present invention provides a high quality ground meat product prepared by the above method.
본 발명에 따르면 육류제품 중 소비가 높은 비분쇄육을 대상으로 ready-to-eat 또는 ready-to-cook 제품에 식물성 또는 동물성 유지 및 양념 소스로 이루어진 군으로부터 선택되는 하나 이상을 첨가하여 초고압 처리함으로써 고품질의 비분쇄육제품을 제조하였다. 즉, 일반 비분쇄육이나 마블링이 잘 안된 저급육에 식물성 유지를 첨가함으로써 동물성 유지에 비해 불포화도가 높아 건강지향적일 수 있으며, 또한, 식물성 또는 동물성 유지를 첨가함으로써 식육에 마블링 효과를 주어 퍽퍽한 육질을 연하게 하고 육즙이 풍부하게 하여 기호성을 높일 수 있다. According to the present invention, by adding one or more selected from the group consisting of vegetable or animal fats and seasoning sauces to ready-to-eat or ready-to-cook products for high-grade non-grind meat of high meat products, High quality ground meat products were prepared. That is, by adding vegetable fats and oils to low-grade meats that are not well ground or unmarbled, they can be health-oriented because they have a higher degree of unsaturation than animal fats and also have a marbling effect on meat by adding vegetable or animal fats and fats. You can increase palatability by making it light and juicy.
또한, 기존의 식육 살균공정 처리에 의해 육 색의 변화, 조직감 저하 등 비분쇄육제품의 품질의 저하가 발생하고, 가공시 식육을 조미액(염지액)에 12시간 이상 침지하거나 초고압 장치를 이용하여 30분가량 실시하였으나, 본 발명의 초고압 처리방법을 이용할 경우 식물성 유지와 양념을 식육에 빠르게 침투시킬 수 있어 처리시간을 5분 이내로 단축할 수 있고, 초고압에 의한 미생물 제어 효과를 가짐으로써 저장성과 물리화학적 품질이 개선되고, 경제적인 측면에서도 큰 효과를 기대할 수 있는 비분쇄육제품을 완성할 수 있다. In addition, the quality of ungrind meat products, such as changes in meat color and texture, may occur due to the existing meat sterilization process, and the meat may be immersed in seasoning solution (dye solution) for more than 12 hours or by using an ultra high pressure device. Although it was carried out for about 30 minutes, when using the ultra-high pressure treatment method of the present invention, it is possible to quickly infiltrate vegetable fats and spices into meat, which can shorten the treatment time within 5 minutes, and has a control effect of microorganisms by ultra-high pressure. It is possible to finish non-grinded meat products with improved chemical quality and economic effects.
본 발명의 목적을 달성하기 위하여, 본 발명은 분쇄육이 아닌 소비가 높은 비분쇄육에 식물성 또는 동물성 유지 및 양념 소스로 이루어진 군으로부터 선택되는 하나 이상을 첨가하여 진공포장한 다음, 초고압 처리하는 공정을 포함하는 고품질 비분쇄육제품의 제조 방법을 제공한다.In order to achieve the object of the present invention, the present invention is a process for ultra-high pressure after vacuum packaging by adding one or more selected from the group consisting of vegetable or animal fats and seasoning sauce to non-grinded meat of high consumption, not ground meat It provides a method for producing a high quality ground meat product comprising a.
본 발명의 상기 비분쇄육은 돈육, 우육, 양육, 닭가슴육, 염소육, 오리육, 칠면조육, 말육 또는 구육일 수 있으나, 이에 제한되지 않는다. 일반적으로 분쇄육은 저가의 식육 또는 잡육을 분쇄하여 형태를 만들어 부가가치를 높인 제품을 말하나, 비분쇄육은 고가제품으로 분쇄육에 비해 식육의 씹는 맛과 풍부한 향, 그리고 다즙성을 함유하여 고품질 식육을 요구하는 현대 소비자에게 더욱 적합한 제품이므로, 본 발명에서는 비분쇄육을 대상으로 하였다.The pulverized meat of the present invention may be pork, beef, rearing, chicken breast, goat meat, duck meat, turkey meat, horse meat or meat, but is not limited thereto. In general, ground meat refers to a product that adds value by crushing inexpensive meat or mixed meat, but non-pulverized meat is a high-priced product and contains high chewy taste, rich aroma, and juiciness compared to ground meat. Since the product is more suitable for the demanding modern consumer, the non-grinded meat was targeted in the present invention.
본 발명의 고품질 비분쇄육제품의 제조 방법에서, 비분쇄육에 처리하는 물질은 식물성 또는 동물성 유지 및 양념 소스로 이루어진 군으로부터 선택되는 하나 이상일 수 있으며, 바람직하게는 식물성 유지일 수 있으며, 상기 식물성 유지는 올리브유, 포도씨유, 아마인유, 채종유, 피마자유, 달맞이유, 대두유, 동유, 대마유, 유채유 또는 야자유일 수 있으나, 이에 제한되지 않으며, 바람직하게는 올리브유이다. 상기 동물성 유지는 우지, 돈지, 계지 등일 수 있다.In the method for producing a high-quality ground meat product of the present invention, the material to be treated to ground meat may be at least one selected from the group consisting of vegetable or animal fats and spices sauce, preferably vegetable fats and oils, The fats and oils may be, but are not limited to, olive oil, grape seed oil, linseed oil, rapeseed oil, castor oil, evening primrose oil, soybean oil, tung oil, hemp oil, rapeseed oil or palm oil, preferably olive oil. The animal fat or oil may be beef tallow, pork thigh, gage or the like.
본 발명의 상기 양념 소스는 간장, 고추장, 고춧가루, 깨소금, 설탕, 물엿, 통후추추출액, 양파즙, 마늘즙, 생강, 파, 식초, 정제염 등으로 이루어진 군으로부터 선택되는 하나 이상을 함유하는 양념 소스일 수 있으나, 이에 제한되지 않으며, 바람직하게는 간장이다. The seasoning source of the present invention is soy sauce, red pepper paste, red pepper powder, sesame salt, sugar, starch syrup, pepper extract, onion juice, garlic juice, ginger, leek, vinegar, refined salt and the like containing one or more selected from the group consisting of It may be, but is not limited to this, preferably soy sauce.
본 발명의 상기 초고압 처리는 250~650 MPa로 2~8분간 처리할 수 있으며, 바람직하게는 300~600 MPa로 4~6분간 처리할 수 있으며, 가장 바람직하게는 300 MPa로 5분간 처리할 수 있다.The ultra-high pressure treatment of the present invention can be treated for 2 to 8 minutes at 250 to 650 MPa, preferably can be treated for 4 to 6 minutes at 300 to 600 MPa, most preferably can be treated for 5 minutes at 300 MPa have.
본 발명의 고품질 비분쇄육제품의 제조 방법에서, 상기 고품질은 비분쇄육의 마블링(식육 내 지방 분포 정도)의 향상일 수 있다. 이는 비분쇄육에 식물성 또는 동물성 유지를 첨가함으로써 마블링의 향상을 달성할 수 있다.In the method for producing a high quality ground meat product of the present invention, the high quality may be an improvement in marbling of the ground meat (degree of fat distribution in meat). This can achieve improved marbling by adding vegetable or animal fats and oils to ground meat.
본 발명의 고품질 비분쇄육제품의 제조 방법에서, 상기 식물성 유지는 바람직하게는 올리브 오일일 수 있으며, 상기 양념 소스는 바람직하게는 간장일 수 있다. 따라서, 본 발명은 비분쇄육에 올리브 오일 및 간장으로 이루어진 군으로부터 선택되는 하나 이상을 첨가하여 진공포장한 다음, 초고압 처리하는 공정을 포함하는 고품질 비분쇄육제품의 제조 방법을 제공한다.In the method for producing the high quality ground meat product of the present invention, the vegetable oil may be preferably olive oil, and the seasoning sauce may be preferably soy sauce. Accordingly, the present invention provides a method for producing a high-quality non-grinded meat product comprising the step of vacuum packaging by adding one or more selected from the group consisting of olive oil and soy sauce to the non-grinded meat, followed by ultra high pressure treatment.
본 발명의 고품질 비분쇄육제품의 제조 방법은 바람직하게는The method for producing a high quality ground meat product of the present invention is preferably
비분쇄육을 10~250 g씩 절단하여 나누는 단계;Dividing and cutting the ground meat by 10-250 g;
상기 비분쇄육에 올리브 오일 및 간장으로 이루어진 군으로부터 선택되는 하나 이상을 비분쇄육 중량 기준으로 5~15%(w/w)을 첨가하여 진공포장하는 단계; 및Vacuum packing the non-grinded meat by adding 5-15% (w / w) of at least one selected from the group consisting of olive oil and soy sauce based on the non-grinded meat weight; And
상기 진공포장한 비분쇄육을 실온에서 250~650 MPa로 2~8분간 초고압 처리하는 단계에 의해 제조될 수 있으며,The vacuum-packed non-grinded meat may be prepared by ultra-high pressure treatment at 250 to 650 MPa for 2 to 8 minutes at room temperature,
더욱 바람직하게는More preferably
비분쇄육을 100 g씩 절단하여 나누는 단계;Cutting and dividing the ground meat by 100 g;
상기 비분쇄육에 올리브 오일 및 간장으로 이루어진 군으로부터 선택되는 하나 이상을 비분쇄육 중량 기준으로 10%(w/w)을 첨가하여 진공포장하는 단계; 및Vacuum packaging the non-grinded meat by adding 10% (w / w) at least one selected from the group consisting of olive oil and soy sauce based on the non-grinded meat weight; And
상기 진공포장한 비분쇄육을 실온에서 300 MPa로 5분간 초고압 처리하는 단계에 의해 제조될 수 있다.The vacuum-packed non-grinded meat may be prepared by ultra-high pressure treatment at 300 MPa for 5 minutes at room temperature.
본 발명의 고품질 비분쇄육제품의 제조 방법에서, 상기 비분쇄육은 바람직하게는 닭가슴육일 수 있다. In the method for producing a high quality ground meat product of the present invention, the ground meat may be chicken breast meat.
따라서, 본 발명의 고품질 닭가슴육제품의 제조 방법은 바람직하게는Therefore, the manufacturing method of the high quality chicken breast meat product of the present invention preferably
닭가슴육을 15~150 g씩 절단하여 나누는 단계;Dividing the chicken breast meat by 15 ~ 150 g each;
상기 닭가슴육에 올리브 오일 및 간장으로 이루어진 군으로부터 선택되는 하나 이상을 닭가슴육 중량 기준으로 5~15%(w/w)을 첨가하여 진공포장하는 단계; 및Vacuum packing the chicken breast by adding 5-15% (w / w) of at least one selected from the group consisting of olive oil and soy sauce based on chicken breast weight; And
상기 진공포장한 닭가슴육을 실온에서 250~650 MPa로 2~8분간 초고압 처리하는 단계에 의해 제조될 수 있으며,The vacuum-packed chicken breast can be prepared by the ultra-high pressure treatment at 250 to 650 MPa for 2 to 8 minutes at room temperature,
더욱 바람직하게는More preferably
닭가슴육을 100 g씩 절단하여 나누는 단계;Dividing the chicken breast meat by 100 g;
상기 닭가슴육에 올리브 오일 및 간장으로 이루어진 군으로부터 선택되는 하나 이상을 닭가슴육 중량 기준으로 10%(w/w)을 첨가하여 진공포장하는 단계; 및Vacuum packing the chicken breast by adding 10% (w / w) at least one selected from the group consisting of olive oil and soy sauce based on the chicken breast weight; And
상기 진공포장한 닭가슴육을 실온에서 300 MPa로 5분간 초고압 처리하는 단계에 의해 제조될 수 있다.The vacuum-packed chicken breast can be prepared by the ultra-high pressure treatment at room temperature for 300 minutes at 300 MPa.
본 발명은 또한, 상기 방법으로 제조된 고품질 비분쇄육제품을 제공한다. 본 발명의 고품질 비분쇄육제품은 일반 비분쇄육이나 마블링이 잘 안된 저급육에 동물성 또는 식물성 유지를 첨가함으로써 식육에 마블링 효과를 주어 퍽퍽한 육질을 연하게 하고 육즙이 풍부하게 하여 기호성이 높은 고품질 비분쇄육제품을 제공할 수 있다. 또한 식물성 유지를 첨가함으로써 동물성 유지에 비해 불포화도가 높아 건강지향적 고품질 비분쇄육제품을 제공할 수 있다. The present invention also provides a high quality ground meat product prepared by the above method. The high quality ground meat product of the present invention provides a marbling effect on meat by adding animal or vegetable fats and oils to low grade meats that are not easily ground or marbling. Non-ground meat products can be provided. In addition, by adding vegetable fats and oils, the degree of unsaturation compared to animal fats and oils can provide a health-oriented high-quality non-ground meat products.
또한 초고압 처리기술을 이용하여 식물성 또는 동물성 유지와 양념 소스를 식육에 빠르게 침투시킬 수 있어 처리시간을 5분 이내로 단축시킬 수 있을 뿐만 아니라 초고압에 의한 미생물 제어 효과를 가짐으로써 저장성도 개선되고 물리화학적 품질이 개선된 비분쇄육제품을 제공할 수 있다.In addition, it is possible to quickly infiltrate vegetable or animal fats and seasoning sauces into meat using ultra high pressure treatment technology, which not only shortens the processing time within 5 minutes, but also improves the shelf life and improves physicochemical quality by controlling microorganisms by ultra high pressure. This improved non-ground meat product can be provided.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시에에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the present invention, but the content of the present invention is not limited to the following embodiments.
실험재료 및 방법Materials and Methods
1. 실험 재료1. Experimental material
닭 가슴살(Orpum Co. LTd., Sangju, Korea), 간장(Sampio Co. LTd., Seoul, Korea), 그리고 올리브 오일(Sajo Co. Ltd., Incheon, Korea)은 대전에 위치한 대형 마트에서 구입하였다.
Chicken breasts (Orpum Co. LTd., Sangju, Korea), soy sauce (Sampio Co. LTd., Seoul, Korea), and olive oil (Sajo Co. Ltd., Incheon, Korea) were purchased at a large mart in Daejeon. .
2. 실험 방법2. Experimental method
(1) 닭가슴육제품의 제조 방법(1) Manufacturing method of chicken breast meat product
닭 가슴살은 약 100 g씩 절단하여 닭 가슴살 중량 기준으로 간장 10%(w/w), 올리브 오일 10%(w/w), 그리고 간장 5%(w/w)와 올리브 오일 5%(w/w) 혼합액을 각각 첨가하여 폴리에틸렌 파우치에 넣어 밀봉하였다. 초고압 처리는 실온의 조건에서 각각 300, 600 MPa로 5분 동안 실시하여 4℃에서 14일 동안 저장하면서 실험에 사용하였다. 초고압 처리와 간장 또는 올리브 오일 처리를 하지 않은 군은 대조군으로 준비하였으며, 시료에 300 MPa의 압력을 처리한 시험구와 올리브 오일(10%)을 첨가한 다음 600 MPa로 초고압을 실시한 시료를 준비하여 지방산 조성과 관능평가시 대조군과 함께 평가하였다.
Chicken breasts are cut in 100 g increments and weighed 10% (w / w) soy sauce, 10% (w / w) olive oil, 5% (w / w) soy sauce and 5% (w / w) olive oil. w) Each mixture was added and sealed in a polyethylene pouch. Ultra-high pressure treatment was performed for 5 minutes at 300 and 600 MPa at room temperature, respectively, and used for the experiment while storing for 14 days at 4 ℃. The ultra high pressure treatment and the non-soy or olive oil treatment group were prepared as a control group, and the sample was treated with 300 MPa pressure and olive oil (10%), and then the sample was subjected to ultra high pressure at 600 MPa. The composition and sensory evaluation were evaluated with the control group.
(2) 일반성분 및 이화학적 특성(2) General Components and Physicochemical Properties
일반성분 분석은 AOAC(1995)의 방법을 이용하였는데, 수분함량은 오븐 건조법(Dry oven)으로 102℃에서 15시간 동안 가열 또는 건조하여 증발된 수분함량을 측정하였고, 조지방 함량은 속슬렛(Soxhlet)법을 이용하여 측정하였다. 가열감량(Cooking loss)은 각 부위의 근육을 2.5 cm 두께의 스테이크 모양으로 절단하고 80℃ 항온 수조에서 시료의 심부 온도가 70℃에 도달할 때까지 가열한 후 가열 전 후 중량 차를 백분율로 계산하였다. pH 측정은 시료 10 g에 증류수 90 ml를 넣은 후 균질기(T25 basic, Ika Co., Staufen, Germany)를 이용하여 1,130 × g에서 1분간 균질하여 pH-meter(750P, Istek Co., Seoul, Korea)를 이용하여 3회 반복 측정한 후 평균값으로 나타내었다.
For general component analysis, the method of AOAC (1995) was used. The moisture content was measured by heating or drying at 102 ° C. for 15 hours using an oven drying method, and the crude fat content was determined by Soxhlet. It was measured using the method. The cooking loss is calculated by cutting the muscles of each part into a 2.5 cm thick steak shape, heating the sample in a 80 ° C constant temperature bath until the core temperature reaches 70 ° C, and calculating the weight difference before and after heating as a percentage. It was. pH measurement was performed by adding 90 ml of distilled water to 10 g of sample, and then homogenizing at 1,130 × g for 1 minute using a homogenizer (T25 basic, Ika Co., Staufen, Germany) to measure pH-meter (750P, Istek Co., Seoul, Korea) was repeated three times and the average value was shown.
(3) 표면 색도(3) surface chromaticity
표면 색도는 색차계(Spectrophotometer, CM-3500d, Minolta, Tokyo, Japan)를 이용하여 시료를 지름 4 cm, 두께 1.5 cm(large size aperture)로 3회 반복 측정하여 평균값을 이용하여 헌터값의 L*(명도), a*(적색도), b*(황색도)로 나타내었고 각각의 값은 스펙트라 매직 소프트웨어(Minolta, Tokyo, Japan)로 자동분석하였다.
Surface color is color difference meter (Spectrophotometer, CM-3500d, Minolta , Tokyo, Japan) in the Hunter value used by the three times of the sample with a diameter 4 cm, (large size aperture) 1.5 cm thick repeated measurements using the average value of L * (Brightness), a * (redness), b * (yellowness) and each value was analyzed automatically by Spectra Magic software (Minolta, Tokyo, Japan).
(4) 조직감(4) organization
조직감의 측정은 각각의 시료를 직경 30 x 높이 20 mm로 동일한 크기로 절단한 다음 A-XT2 texture analyzer(Stable Microsystems, Surrey, UK)를 이용하여 측정하였다. 직경 75 mm의 needle을 이용하였으며, 측정 속도는 1.00 mm/sec, trigger force는 0.005 kg의 조건으로 측정하였다.
The texture was measured using an A-XT2 texture analyzer (Stable Microsystems, Surrey, UK) after cutting each sample into 30 mm in diameter and 20 mm in height. A needle with a diameter of 75 mm was used. The measurement speed was measured at 1.00 mm / sec and the trigger force was 0.005 kg.
(5) 지질과산화(2-thiobarbituric acid reactive substances, TBARS)(5) 2-thiobarbituric acid reactive substances (TBARS)
지질과산화는 Ahn 등(1999)의 방법에 따라 시료 3 g을 채취하여 12 mL의 증류수를 넣고 균질화하였다. 그 다음 균질물 5 mL를 시험관에 옮기고 7.2 % BHA 용액 50 μL TBA/TCA 용액(15% 트리클로로아세트산 중의 20 mM 티오바비투르산) 5 mL를 넣고 15분 동안 수욕조에서 가열하였다. 그 후 냉각시킨 후 15분 동안 3,000 rpm으로 원심분리 하였다. 원심분리 하여 얻은 상층액은 분광광도계(UV 1600 PC, Shimadzu, Tokyo, Japan)를 이용하여 532 nm에서 흡광도를 측정하였으며 지질과산화 정도는 mg malondialdehyde/kg meat으로 표기하였다.
Lipid peroxidation was homogenized by adding 3 mL of distilled water after taking 3 g of the sample according to the method of Ahn et al. (1999). Then 5 mL of the homogenate was transferred to a test tube, 5 mL of a 50 μL TBA / TCA solution (20 mM thiobarbituric acid in 15% trichloroacetic acid) of 7.2% BHA solution was added and heated in a water bath for 15 minutes. After cooling it was centrifuged at 3,000 rpm for 15 minutes. The supernatant obtained by centrifugation was absorbed at 532 nm using a spectrophotometer (UV 1600 PC, Shimadzu, Tokyo, Japan) and the degree of lipid peroxidation was expressed as mg malondialdehyde / kg meat.
(6) 휘발성 염기태질소(VBN)(6) volatile basic nitrogen (VBN)
휘발성 염기태질소 함량은 Conway 방법(1950)에 따라 시료 10 g에 증류수 30 mL를 가하여 균질기(NS-50, Japan)를 이용하여 14,000 rpm으로 5분간 균질한 다음 여과지(Whatman No.1)로 여과하여 전체 부피를 100 mL로 조정하였다. 상기 여과액 중 5 mL를 conway unit 외실에 넣고, 내실에는 0.01 N 붕산용액 5 mL와 각각 에탄올을 이용하여 1:1의 비율로 제조한 conway 시약(0.066% 메틸레드 + 0.066% 브롬크레졸 그린)을 약 2-3방울 가한 후 50% K2CO3액 5 mL을 재빨리 외실에 주입하여 바로 밀폐시킨 다음, 37℃에서 120분간 방치한 후 0.02 N H2SO4 용액으로 내실의 붕산용액을 적정하여 측정하였다.
The volatile basic nitrogen content was added to 30 g of distilled water in 10 g of the sample according to the Conway method (1950), homogenized at 14,000 rpm for 5 minutes using a homogenizer (NS-50, Japan), and then with filter paper (Whatman No. 1). Filtration adjusted the total volume to 100 mL. 5 mL of the filtrate was placed in an outer chamber of the conway unit, and in the inner chamber, a conway reagent (0.066% methyl red + 0.066% bromcresol green) prepared in a ratio of 1: 1 using 5 mL of 0.01 N boric acid solution and ethanol, respectively. After adding about 2-3 drops, 5 ml of 50% K 2 CO 3 solution is quickly injected into the outer chamber and immediately sealed, and then left at 37 ° C. for 120 minutes, followed by titration of boric acid solution in the inner chamber with 0.02 NH 2 SO 4 solution. It was.
(7) 지방산 조성(7) fatty acid composition
시료로부터 지질의 추출은 Folch 등(1957)의 방법에 따랐으며, 지방산 조성의 분석은 가스 크로마토그래피(GC-17A, Shimadzu, Japan)를 사용하였다. 지방산 분석 전 추출된 지질시료에 BF3 메탄올을 첨가 후 90℃ 항온 수조에서 20분간 가열하여 시료를 메틸화시켰다. GC 분석을 위한 컬럼은 오메가 왁스 320(30 m x 0.32 mm x 0.25 μm, Supelco, Bellefonte, PA, USA)을 사용하였으며, 컬럼 오븐 온도는 180℃에서 5분간 유지시킨 후 200℃까지 분당 0.5℃씩 증가시켜 25분간 유지시켰다. 캐리어 가스는 46 mL/min 유속의 N2를 사용하였고 주입기 온도와 검출기 온도는 각각 250℃와 260℃로 설정하였으며, 시료를 GC에 1 μL를 주입하여 split ratio 100:1로써 지방산 분석을 하였다.
Extraction of lipids from the samples was according to the method of Folch et al. (1957), and gas chromatography (GC-17A, Shimadzu, Japan) was used for analysis of fatty acid composition. After fatty acid analysis, BF3 methanol was added to the extracted lipid sample, and the sample was methylated by heating in a 90 ° C. constant temperature water bath for 20 minutes. The column for GC analysis was Omega wax 320 (30 mx 0.32 mm x 0.25 μm, Supelco, Bellefonte, PA, USA), and the column oven temperature was maintained at 180 ° C. for 5 minutes and then increased by 0.5 ° C. per minute to 200 ° C. It was kept for 25 minutes. Carrier gas was used as N 2 at 46 mL / min flow rate, and the injector temperature and detector temperature were set at 250 ° C and 260 ° C, respectively. The sample was injected with 1 μL into GC and analyzed for fatty acid with a split ratio of 100: 1.
(8) 미생물 배양 및 준비(8) microbial culture and preparation
본 실험에 사용한 균주는 리스테리아 모노사이토제네스(Listeria monocytogenes)(KCTC 3569), 살모넬라 티피뮤리움(Salmonella typhimurium)(KCTC 1925), 그리고 대장균(E. coli)(KCTC 1682)을 사용하였다. 각각의 균주는 tryptic soy broth(Difco, Laboratories, Detroit, MI, USA)를 이용하여 25℃에서 24시간 동안 1차 배양한 다음 배양액을 3,000 rpm에서 10분간 원심분리 후 0.85% NaCl을 이용하여 2회 세척하여 최종 농도가 108 CFU/mL이 되도록 하였다. 위의 균질액을 0.1 mL 취하여 멸균된 시료 표면에 골고루 접종한 다음 폴리에틸렌 백에 넣어 밀봉하여 4℃에서 보관하였다.
Strains used in this experiment were Listeria monocytogenes (KCTC 3569), Salmonella typhimurium ( Salmonella). typhimurium ) (KCTC 1925), and E. coli (KCTC 1682) were used. Each strain was first cultured at 25 ° C. for 24 hours using tryptic soy broth (Difco, Laboratories, Detroit, MI, USA), and then the culture was centrifuged at 3,000 rpm for 10 minutes and then twice with 0.85% NaCl. Washing was done to a final concentration of 10 8 CFU / mL. 0.1 mL of the above homogenate was taken and inoculated evenly on the surface of the sterilized sample, and then sealed in a polyethylene bag and stored at 4 ° C.
(9) 미생물 살균효과(9) microbial sterilization effect
초고압 처리한 시료의 미생물 검사는 시료 10 g에 멸균된 식염수(0.85% NaCl) 90 mL를 첨가하여 Bag mixer?(Model 400, Interscience, France)를 사용하여 120초 동안 혼합한 후 10진 희석법으로 희석하였다. 희석액은 tryptic soy agar (Difco, Laboratories, Detroit, MI, USA)에 100 mL씩 접종하여 37℃에서 3일 동안 배양하여 생성된 콜로니의 수를 계수하여 1 g당 colony forming unit (CFU/g)로 표시하였다.
Microbiological testing of ultra-high pressure samples was performed by adding 90 mL of sterile saline solution (0.85% NaCl) to 10 g of the sample . (Model 400, Interscience, France) was mixed for 120 seconds and then diluted by decimal dilution. The diluted solution was inoculated with 100 mL of tryptic soy agar (Difco, Laboratories, Detroit, MI, USA) and incubated at 37 ° C. for 3 days to count the number of colonies generated and to colony forming unit (CFU / g) per 1 g. Indicated.
(10) 관능검사(10) sensory evaluation
관능적 특성 분석은 동일한 크기로 닭 가슴육을 절단하여 내부온도가 75℃에 도달할 때까지 동일한 시간 동안 가열한 다음 시료의 관능적 품질을 측정하였다. 연도의 경우 연령별 차이를 알아보기 위해 19-29세 대학생층과 40-50세 주부층을 구별하여 관능검사를 하였다. 관능검사 항목으로는 육색, 향, 연도, 다즙성, 씹힘성, 풍미, 종합적 기호도 및 구매의사 등을 포함하였다.
Sensory characterization was to cut the chicken breast to the same size, heated for the same time until the internal temperature reaches 75 ℃ and then measured the sensory quality of the sample. In the case of the year, the sensory test was performed by distinguishing between 19-29 year old college students and 40-50 year old housewives. Sensory test items included meat color, flavor, year, juiciness, chewability, flavor, general preference and purchase intention.
(11) 통계분석(11) Statistical Analysis
실험은 모두 3번 반복하였으며, 결과는 SAS 통계프로그램을 이용하여 분산분석하고 유의적인 차이가 나타난 경우 Duncan’s Multiple Range Test를 이용하여 평균값간의 차이를 분석하였다.
The experiments were repeated three times, and the results were analyzed by ANOVA using SAS statistical program. In case of significant difference, Duncan's Multiple Range Test was used to analyze the difference between the mean values.
실시예Example 1: 초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭  1: Chicken treated with olive oil and soy sauce by ultra high pressure treatment 가슴육의Breast 일반성분 General component
하기 표 1은 처리군으로 간장(10%), 올리브 오일(10%) 및 간장(5%)과 올리브 오일(5%) 혼합액을 닭가슴육에 첨가하여 300 MPa로 초고압 처리 후 일반성분을 측정한 것이다. 그 결과, 대조군에 비해 올리브 오일(10%)을 첨가한 시료구의 수분함량이 유의적으로 높게 나타났으며, 특히 조리시 품질과 맛의 중요한 영향 인자인 가열 감량함량은 대조군에 비해 유의적으로 낮게 나타나 조리 및 가공적성에 유리하게 나타났다. 지방 함량은 올리브 오일 첨가한 시료가 유의적으로 높게 나타내었는데, 이는 계육에 첨가한 올리브 오일(10%)은 초고압 처리로 인해 표면에 도포된 지방성분이 육의 내부로 침투하여 대조군에 비해 계육 내부에 존재하는 총 지방 함량이 증가함을 알 수 있었다.Table 1 is a treatment group soy sauce (10%), olive oil (10%) and soy sauce (5%) and olive oil (5%) was added to chicken breast meat and measured the general components after ultra-high pressure treatment to 300 MPa It is. As a result, the moisture content of the sample containing olive oil (10%) was significantly higher than that of the control, and the heating loss content, which is an important influence factor of quality and taste at cooking, was significantly lower than that of the control. Appeared in favor of cooking and processing suitability. The fat content was significantly higher in the olive oil-added samples. The olive oil (10%) added to the chicken meat was penetrated into the meat due to the ultra high pressure treatment, and the fat content applied to the surface of the chicken meat was higher than that of the control. It was found that the total fat content present in increased.
초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭 가슴육의 일반성분General Components of Chicken Breast Treated with Olive Oil and Soy Sauce by Ultra High Pressure Treatment
처리군Treated group 수분 함량 (%)Moisture content (%) 가열 감량 (%)Heating loss (%) 지방 함량 (%)Fat content (%)
대조군Control group 70.28ab70.28ab 31.62b31.62b 1.51c1.51c
간장(10%)/300 MPaSoy sauce (10%) / 300 MPa 66.93b66.93b 33.73ab33.73ab 6.27ab6.27ab
올리브 오일(10%)/300 MPaOlive Oil (10%) / 300 MPa 72.04a72.04a 28.71c28.71c 5.06b5.06b
간장(5%)+올리브 오일(5%)/300 MPaSoy sauce (5%) + olive oil (5%) / 300 MPa 66.78b66.78b 35.91a35.91a 6.87a6.87a
표준오차Standard error 1.2641.264 0.8680.868 0.4920.492
a-c : 같은 칸에서 서로 다른 문자는 유의적으로 차이가 있다(P<0.05).
ac: Different characters in the same column are significantly different ( P <0.05).
실시예Example 2: 초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭  2: Chicken treated with olive oil and soy sauce by ultra high pressure treatment 가슴육Breast meat 의 지방산 조성Fatty acid composition of
실질적인 닭가슴육의 지방산 성분을 분석하여 지방산 조성을 하기 표 2에 나타내었다. 시료에 간장(10%), 올리브 오일(10%) 및 간장과 혼합하여 첨가한 경우 올리브 오일의 주성분인 올레산 함량이 대조군에 비해 유의적인 차이는 나타내지 않았으나, 시료에 300 MPa의 압력을 처리한 시료군에 비해서는 유의적으로 높은 함량을 나타내었다. 특히, 올리브 오일 10% 첨가 후 압력을 600 MPa로 처리시 대조군에 비해 5.75% 올레산 함량이 증가하였다. 따라서 300 MPa 이상의 초고압 처리에 의해 첨가된 올리브 오일의 주성분인 올레산은 닭가슴육 내부로 침투하여 제품 내 함량이 증가하고, 또한 이는 수분을 보유하는 역할을 하여 제품 내부의 수분 함량 증가에도 영향을 미치는 것으로 나타났다. 따라서 첨가물과 초고압 병용처리에 의해 닭가슴육의 불포화도는 대조군보다 유의적으로 높게 나타나 건강지향성을 고려할 때 효율적인 방법으로 판단된다.Fatty acid composition of the chicken breast meat is analyzed and the fatty acid composition is shown in Table 2 below. When mixed with soy sauce (10%), olive oil (10%) and soy sauce, the content of oleic acid, the main component of olive oil, did not show a significant difference compared to the control, but the sample was treated with 300 MPa pressure. Compared with the group showed a significantly higher content. In particular, when the pressure of 600 MPa after the addition of 10% olive oil increased the content of 5.75% oleic acid compared to the control. Therefore, oleic acid, the main component of olive oil added by the ultra-high pressure treatment of 300 MPa or more, penetrates into chicken breast meat and increases the content in the product, which also plays a role of retaining moisture, which affects the increase in the water content of the product. Appeared. Therefore, the unsaturation of chicken breast meat was significantly higher than that of the control group by the combination of additives and ultra-high pressure, which is considered to be an efficient method in consideration of health orientation.
초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭 가슴육의 지방산 조성(%)Fatty Acid Composition of Chicken Breast Meat Treated with Olive Oil and Soy Sauce by Ultra High Pressure (%)


지방산 조성


Fatty acid composition
TreatmentTreatment

표준
오차


Standard
error

대조군

Control group

300 MPa

300 MPa
올리브
오일
(10%)
/600 MPa
olive
oil
(10%)
/ 600 MPa
간장
소스
(10%)
/300 MPa
Soy sauce
sauce
(10%)
/ 300 MPa
올리브
오일
(10%)
/300 MPa
olive
oil
(10%)
/ 300 MPa
간장(5%)+올리브오일(5%)/300 MPaSoy sauce (5%) + olive oil (5%) / 300 MPa
C16:0C16: 0 24.58b24.58b 25.02b25.02b 23.44bc23.44bc 22.71c22.71c 26.73a26.73a 23.57bc23.57bc 0.4830.483
C16:1C16: 1 3.08b3.08b 3.28b3.28b 3.46b3.46b 3.61b3.61b 4.81a4.81a 3.66b3.66b 0.2480.248
C18:0C18: 0 13.22a13.22a 12.99a12.99a 12.58a12.58a 13.42a13.42a 8.98b8.98b 11.14a11.14a 0.6970.697
C18:1C18: 1 39.60bc39.60bc 34.06d34.06d 41.88a41.88a 38.04c38.04c 38.34bc38.34bc 40.43ab40.43ab 0.6890.689
C18:2C18: 2 14.62cd14.62cd 18.30a18.30a 13.69d13.69d 16.97ab16.97ab 16.59b16.59b 15.74bc15.74bc 0.4500.450
C18:3C18: 3 0.360.36 0.340.34 0.310.31 0.370.37 0.390.39 0.300.30 0.0380.038
C20:4C20: 4 3.86bc3.86bc 5.31a5.31a 3.66c3.66c 4.27bc4.27bc 3.57c3.57c 4.62ab4.62ab 0.2710.271
C22:6C22: 6 0.65b0.65b 0.67b0.67b 0.96a0.96a 0.58b0.58b 0.56b0.56b 0.52b0.52b 0.0690.069
SaturatedSaturated 37.80a37.80a 38.02a38.02a 36.02b36.02b 36.13b36.13b 35.72b35.72b 34.71b34.71b 0.5080.508
MonounsaturatedMonounsaturated 42.69ab42.69ab 37.34c37.34c 45.34a45.34a 41.66b41.66b 43.15ab43.15ab 44.09ab44.09ab 0.8280.828
PolyunsaturatedPolyunsaturated 19.51cd19.51cd 24.63a24.63a 18.63d18.63d 22.20b22.20b 21.12bc21.12bc 21.19bc21.19bc 0.5880.588
Unsaturated : SaturatedUnsaturated: Saturated 1.64b1.64b 1.63b1.63b 1.77a1.77a 1.77a1.77a 1.80a1.80a 1.88a1.88a 0.0380.038
a-d : 같은 열에서 서로 다른 문자는 유의적으로 차이가 있다(P<0.05).
ad: Different characters in the same column are significantly different ( P <0.05).
실시예Example 3: 초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭  3: Chicken treated with olive oil and soy sauce by ultra high pressure treatment 가슴육의Breast pHpH
품질평가요인으로 큰 영향을 미치는 pH 변화는 닭가슴육에 간장 및 올리브 오일 첨가에 의해서는 유의적인 변화는 나타나지 않았다(표 3). PH change, which has a significant effect on quality factors, was not significantly changed by adding soy sauce and olive oil to chicken breasts (Table 3).
초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭 가슴육의 pHPH of Chicken Breast Treated with Olive Oil and Soy Sauce by Ultra High Pressure Treatment
처리군Treated group pHpH
대조군Control group 6.246.24
간장(10%)/300 MPaSoy sauce (10%) / 300 MPa 6.156.15
올리브 오일 (10%)/300 MPaOlive Oil (10%) / 300 MPa 6.146.14
간장(5%) + 올리브 오일(5%)/300 MPaSoy sauce (5%) + olive oil (5%) / 300 MPa 6.176.17
표준오차Standard error 0.0370.037
실시예Example 4: 초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭  4: Chicken treated with olive oil and soy sauce by ultra high pressure treatment 가슴육Breast meat 의 표면 색도Surface chromaticity of
소스 처리에 의한 닭가슴육의 표면 색도는 하기 표 4에 나타난 바와 같이 대조군에 비해 올리브 오일 첨가량이 증가할수록 밝은 육색을 나타내며, 간장을 첨가할수록 어두운 색을 나타냈다. 각각의 소스 첨가는 8 이상의 색도 변화를 나타내어 육안으로 식별할 수 있는 수준으로 대조군과의 유의적인 차이를 나타내었다. As shown in Table 4, the surface chromaticity of the chicken breast meat by the sauce treatment was brighter as the olive oil added amount increased, and darker as the soy sauce was added. Each source addition showed a color change of 8 or more, showing a significant difference from the control at a visually discernible level.
초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭 가슴육의 색도Color of Chicken Breast Meat Treated with Olive Oil and Soy Sauce by Ultra High Pressure Treatment
처리군Treated group 백색도Whiteness 적색도Redness 황색도Yellowness 색도변화Chromaticity change
대조군Control group 52.94d52.94d 0.40c0.40c 10.24b10.24b
간장(10%)/300 MPaSoy sauce (10%) / 300 MPa 58.97c58.97c 4.32a4.32a 15.28a15.28a 8.788.78
올리브 오일 (10%)/300 MPaOlive Oil (10%) / 300 MPa 71.58a71.58a 1.56bc1.56bc 12.06b12.06b 18.7618.76
간장(5%) + 올리브 오일(5%)/300 MPaSoy sauce (5%) + olive oil (5%) / 300 MPa 63.55b63.55b 3.41b3.41b 16.39a16.39a 12.6212.62
표준오차Standard error 0.8910.891 0.6950.695 0.8240.824
a-d : 같은 칸에서 서로 다른 문자는 유의적으로 차이가 있다(P<0.05).
ad: Different characters in the same column are significantly different ( P <0.05).
실시예Example 5: 초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭  5: Chicken treated with olive oil and soy sauce by ultra high pressure treatment 가슴육Breast meat of 지방산패도의Fatty acid 변화 change
닭가슴육의 저장기간에 따른 지방산패도 측정은 하기 표 5에 나타난 바와 같다. 대조군은 저장 기간 경과에 따라 지방산패가 진행되었고, 올리브 오일(10%) 첨가시에도 대조군과 유사한 경향으로 지방산패가 증가하나 유의적인 차이는 나타나지 않았다. 이외 간장 첨가는 간장원료의 고유한 색으로 인해 실험분석에 부정적인 영향을 주는 것으로 판단되었다.Fatty acid stool measurement according to the storage period of chicken breast meat is shown in Table 5 below. In the control group, fatty acid plaques progressed as the storage period progressed, and fatty acid plaques increased with the addition of olive oil (10%), but there was no significant difference. The addition of soy sauce was found to have a negative effect on the experimental analysis due to the inherent color of soy sauce.
초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭 가슴육의 지방산패도의 변화Changes in Fatty Acids of Chicken Breast Treated with Olive Oil and Soy Sauce by Ultra High Pressure Treatment
처리군
Treated group
저장기간 (일)Storage period (days) 표준
오차
Standard
error
00 33 77
대조군Control group 0.28bz0.28bz 0.48ay0.48ay 0.47az0.47az 0.0560.056
간장(10%)/300 MPaSoy sauce (10%) / 300 MPa 0.91bx0.91 bx 1.02aw1.02aw 1.05ax1.05ax 0.0330.033
올리브 오일(10%)/300 MPaOlive Oil (10%) / 300 MPa 0.29bz0.29bz 0.36bz0.36bz 0.48az0.48az 0.0300.030
간장(5%) + 올리브 오일(5%)/300 MPaSoy sauce (5%) + olive oil (5%) / 300 MPa 0.56cy0.56cy 0.69bx0.69bx 0.86ay0.86ay 0.0240.024
표준오차Standard error 0.0250.025 0.0380.038 0.0470.047
a-c : 같은 열에서 서로 다른 문자는 유의적으로 차이가 있다(P<0.05).ac: Different characters in the same column are significantly different ( P <0.05).
x-z : 같은 칸에서 서로 다른 문자는 유의적으로 차이가 있다(P<0.05).
xz: Different characters in the same column are significantly different ( P <0.05).
실시예Example 6: 초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭  6: Chicken treated with olive oil and soy sauce by ultra high pressure treatment 가슴육Breast meat 의 휘발성 Volatility 염기태Base 질소의 변화 Change in nitrogen
초고압 처리에 의한 휘발성 염기태 질소함량의 변화는 하기 표 6과 같이 간장과 올리브 오일을 첨가한 시료구가 대조군보다 낮은 함량을 나타내었고, 모든 처리구에서 저장기간이 지나면서 증가하는 경향을 나타내었다(p<0.05). 이는 간장에 함유된 플라본, 아미노산, 펩타이드, 멜라노딘 등의 항산화 물질에 의한 단백질 분해가 지연된 것으로 판단되며, 올리브 오일 첨가에 의해서도 단백질 분해가 지연된다는 것을 알 수 있었다. 일반적인 육제품은 사후강직을 거쳐 서서히 강직의 해제과정을 거치는데 육의 숙성 중 근육 내의 효소나 미생물이 분비한 효소들에 의해서 주로 단백질이 분해되어 유리 아미노산 및 비 단백태 질소화합물을 증가시키게 된다.The change of volatile basic nitrogen content by ultra-high pressure treatment showed a lower content of soy sauce and olive oil than the control group, as shown in Table 6 below. p <0.05). It was determined that proteolytic degradation by antioxidants such as flavones, amino acids, peptides, and melanodines contained in the liver was delayed, and proteolysis was also delayed by the addition of olive oil. In general, meat products undergo post stiffness and gradually undergo stiffness release. During aging of meat, proteins are mainly degraded by enzymes in muscles or microorganisms to increase free amino acids and non-protein nitrogen compounds.
초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭 가슴육의 휘발성 염기태 질소(mg%)의 변화Changes in Volatile Base Nitrogen (mg%) of Chicken Breast Treated with Olive Oil and Soy Sauce by Ultra High Pressure Treatment
처리군
Treated group
저장기간(일)Storage period (days) 표준
오차
Standard
error
00 33 77
대조군Control group 14.70cy14.70cy 27.30bx27.30bx 65.80ax65.80ax 1.1891.189
간장(10%)/300 MPaSoy sauce (10%) / 300 MPa 18.90bx18.90bx 22.40ay22.40ay 24.50ay24.50ay 0.8730.873
올리브 오일 (10%)/300 MPaOlive Oil (10%) / 300 MPa 15.40by15.40by 18.20abz18.20abz 22.40ay22.40ay 1.3191.319
간장(5%) + 올리브 오일(5%)/300 MPaSoy sauce (5%) + olive oil (5%) / 300 MPa 16.80bxy16.80 bxy 17.50bz17.50bz 23.80ay23.80ay 0.6170.617
표준오차Standard error 0.8570.857 1.1781.178 1.0501.050
a-b : 같은 열에서 서로 다른 문자는 유의적으로 차이가 있다(P<0.05).ab: Different characters in the same column are significantly different ( P <0.05).
x-z : 같은 칸에서 서로 다른 문자는 유의적으로 차이가 있다(P<0.05).
xz: Different characters in the same column are significantly different ( P <0.05).
실시예Example 7: 초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭  7: Chicken treated with olive oil and soy sauce by ultra high pressure 가슴육Breast meat 의 미생물 살균효과Microbial sterilization effect
하기 표 7의 미생물 증식억제 효과에서 나타내는 바와 같이 간장과 올리브 오일 첨가하여 초고압 처리에 의해 대장균, 살모넬라 티피뮤리움 및 리스테리아 모노사이토제네스의 3 종의 병원성 미생물의 생육을 1~2 로그 사이클 수준으로 억제하였다. 따라서 모든 처리군에서 첨가물 처리에 의해 미생물 증식이 대조군에 비해서 유의적으로 낮게 나타났다.  As shown in Table 7 below, the growth of three pathogenic microorganisms of Escherichia coli, Salmonella typhimurium and Listeria monocytogenes was inhibited to 1 to 2 log cycle levels by the addition of soy sauce and olive oil. It was. Therefore, microbial proliferation was significantly lower than that of the control group by the addition treatment in all treatment groups.
초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭 가슴육의 미생물 살균효과(CFU/g)Microbial Sterilization Effect of Chicken Breast Meat Treated with Olive Oil and Soy Sauce by Ultra High Pressure (CFU / g)
미생물 종류Microbial species 처리군Treated group 저장기간 (일)Storage period (days) 표준
오차
Standard
error
00 33 77 1414

Escherichia coli
KCTC 1682

Escherichia coli
KCTC 1682
대조군Control group 8.45x8.45x 7.98x7.98x 7.84x7.84 x 8.01x8.01x 0.1630.163
간장(10%)/300 MPaSoy sauce (10%) / 300 MPa 5.78by5.78by 5.17cy5.17cy 5.81by5.81by 6.39ay6.39ay 0.1300.130
올리브 오일 (10%)/300 MPaOlive Oil (10%) / 300 MPa 6.11ay6.11ay 5.24by5.24by 6.17ay6.17ay 6.49ay6.49ay 0.2180.218
간장(5%) +
올리브 오일(5%)/300 MPa
Soy sauce (5%) +
Olive Oil (5%) / 300 MPa
5.48by5.48by 5.33by5.33by 6.19ay6.19ay 6.45ay6.45ay 0.1590.159
표준오차Standard error 0.2010.201 0.2060.206 0.1470.147 0.1080.108

SalmonellaSalmonella
TyphimuriumTyphimurium
KCTCKCTC 1925 1925
대조군Control group 6.17x6.17x 6.74x6.74x 6.69x6.69x 6.846.84 0.3470.347
간장(10%)/300 MPaSoy sauce (10%) / 300 MPa 5.50y5.50y 4.60y4.60y 4.95y4.95y 5.855.85 0.3470.347
올리브 오일 (10%)/300 MPaOlive Oil (10%) / 300 MPa 6.33ax6.33ax 4.81by4.81by 5.14aby5.14aby 5.80ab5.80ab 0.3630.363
간장(5%) +
올리브 오일(5%)/300 MPa
Soy sauce (5%) +
Olive Oil (5%) / 300 MPa
6.70ax6.70ax 5.47bxy5.47bxy 5.54bxy5.54bxy 6.20ab6.20ab 0.2860.286
표준오차Standard error 0.1600.160 0.4510.451 0.3320.332 0.3400.340

Listeria
monocytogenes KCTC 3569

Listeria
monocytogenes KCTC 3569
대조군Control group 7.35ax7.35ax 6.08bx6.08bx 5.63bxy5.63bxy 6.92ax6.92ax 0.1140.114
간장(10%)/300 MPaSoy sauce (10%) / 300 MPa 5.58y5.58y 5.60x5.60x 5.13y5.13y 5.65y5.65y 0.2660.266
올리브 오일 (10%)/300 MPaOlive Oil (10%) / 300 MPa 4.54by4.54by 4.43by4.43by 5.85ax5.85ax 5.48aby5.48aby 0.3150.315
간장(5%) +
올리브 오일(5%)/300 MPa
Soy sauce (5%) +
Olive Oil (5%) / 300 MPa
5.48y5.48y 5.70x5.70x 5.58xy5.58xy 5.69y5.69y 0.2090.209
표준오차Standard error 0.2730.273 0.2160.216 0.1500.150 0.2890.289
a-b : 같은 열에서 서로 다른 문자는 유의적으로 차이가 있다(P<0.05).ab: Different characters in the same column are significantly different ( P <0.05).
x-y : 같은 칸에서 서로 다른 문자는 유의적으로 차이가 있다(P<0.05).
xy: Different characters in the same column are significantly different ( P <0.05).
실시예Example 8: 초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭  8: Chicken treated with olive oil and soy sauce by ultra high pressure 가슴육의Breast 조직감 Texture
하기 표 8은 첨가물에 따른 처리군의 조직감의 변화를 기기를 이용하여 측정한 것으로 동일한 압력 처리조건 하에서 대조군과 처리구간에는 유의적인 차이는 나타나지 않았다. 이는 본 실험에서 사용한 식물성 유지나 간장 등의 육내 침투가 초고압 처리시 경도가 증가하여 연도가 감소한다는 결점을 없앨 수 있는 좋은 방법임을 입증하였다.Table 8 shows the change in texture of the treatment group according to the additive using a device, and did not show a significant difference between the control and the treatment under the same pressure treatment conditions. This proved that the invasion of vegetable oil and soy sauce used in this experiment was a good way to eliminate the drawback of decreasing the hardness due to the increase of hardness in the ultrahigh pressure treatment.
초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭 가슴육의 조직감Texture of Chicken Breast Meat Treated with Olive Oil and Soy Sauce by Ultra High Pressure Treatment
처리군Treated group 경도(kg)Hardness (kg) 부착성Adhesion 탄력성Resilience 응집력cohesion 검성Gum 씹힘성Chewiness 회복력Resilience
대조군Control group 28.028.0 -357-357 0.370.37 0.170.17 4.934.93 1.771.77 0.100.10
300 MPa300 MPa 30.130.1 -322-322 0.320.32 0.250.25 7.837.83 2.722.72 0.140.14
간장(10%)/300 MPaSoy sauce (10%) / 300 MPa 29.929.9 -495-495 0.300.30 0.230.23 7.147.14 2.152.15 0.130.13
올리브오일(10%)/300 MPaOlive oil (10%) / 300 MPa 29.729.7 -476-476 0.290.29 0.180.18 5.405.40 1.511.51 0.190.19
간장(5%+올리브오일(5%)/300 MPaSoy sauce (5% + olive oil (5%) / 300 MPa 23.923.9 -414-414 0.300.30 0.230.23 4.274.27 1.291.29 0.090.09
표준오차Standard error 2.962.96 63.0063.00 0.0360.036 0.0230.023 1.2051.205 0.5270.527 0.0150.015
실시예Example 9: 초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭  9: Chicken treated with olive oil and soy sauce by ultra high pressure 가슴육의Breast 기호성 및 관능적 품질특성 Palatability and sensory quality
관능평가를 통한 기호도 측정결과는 하기 표 9와 같이 대조군에 비해 간장(10%)과 올리브 오일과 간장을 혼합하여 첨가한 시료군의 표면색이 유의적으로 높게 나타났다. 또한 지방산 중 올레산의 증가로 인해 가열에 의한 휘발성 물질 및 향이 생성되어 이는 풍미에 긍정적인 영향을 나타내었다. 관능적인 조직감 즉 연도는 관능검사요원의 연령대에 따라 다른 경향을 나타내었는데, 10-20대 연령의 소비자의 경우 올리브 오일 첨가시 대조군에 비해 연도가 낮게 나타나 부드러운 조직감을 나타내었지만, 40-50대 연령의 소비자의 경우는 대조군과 시험구간의 유의적인 차이는 나타나지 않았다. 마지막으로, 닭가슴육의 올리브 오일 첨가는 총 지방산 중 융점이 낮은 올레산의 증가로 육의 경도와 다즙성에 영향을 끼친 것으로 판단된다. 이러한 품질학적 특성과 함께 초고압 처리한 제품의 기호성이 증가하였고, 구매성향 분석결과 대조군에 비해 올리브 오일을 첨가한 제품의 구매의사가 높게 나타났다.The sensory evaluation result of sensory evaluation showed that the surface color of the sample group added by mixing soy sauce (10%), olive oil and soy sauce was significantly higher than the control group as shown in Table 9 below. In addition, the increase in oleic acid in the fatty acid produced a volatile substance and aroma by heating, which had a positive effect on the flavor. Sensational texture, or year, tended to be different according to the age group of sensory testers.In the case of consumers in their 10s and 20s, olive oil added showed a lower age than the control group, showing a soft texture. There was no significant difference between the control group and the test group in the case of. Lastly, the addition of olive oil to chicken breasts was attributed to the increase of oleic acid, which has a low melting point among total fatty acids, which affected meat hardness and succulentity. Along with these qualitative characteristics, the palatability of the ultra-high pressure treated products increased, and the purchase intention analysis showed that the purchase intention of olive oil-added products was higher than that of the control group.
초고압 처리에 의해 올리브 오일과 간장으로 처리된 닭 가슴육의 기호성 및 관능적 품질특성Palatability and Sensory Quality Characteristics of Chicken Breast Treated with Olive Oil and Soy Sauce by Ultra High Pressure Treatment
대조군Control group 300 MPa300 MPa 올리브
오일(10%)
/300 MPa
olive
Oil (10%)
/ 300 MPa
간장(5%) +
올리브 오일(5%)
/300 MPa
Soy sauce (5%) +
Olive Oil (5%)
/ 300 MPa
간장(10%)
/300 MPa
Soy sauce (10%)
/ 300 MPa
표준오차Standard error
표면 색Surface color 3.10ab3.10ab 2.81ab2.81ab 2.50a2.50a 4.40c4.40c 4.83c4.83c 0.370.37
incense 3.90a3.90a 4.03a4.03a 3.83a3.83a 5.70b5.70b 5.56b5.56b 0.470.47
연도 (1)Year (1) 6.87a6.87a 4.37b4.37b 5.72ab5.72ab 6.37ab6.37ab 6.15ab6.15ab 1.021.02
연도 (2)Year (2) 7.00a7.00a 7.21a7.21a 5.85a5.85a 6.50a6.50a 6.28a6.28a 1.331.33
다즙성Juiciness 6.67ac6.67ac 5.32b5.32b 6.74ac6.74ac 6.02c6.02c 7.07a7.07a 0.440.44
씹힘성Chewiness 6.00a6.00a 4.64b4.64b 6.20a6.20a 6.37a6.37a 6.94a6.94a 0.560.56
풍미zest 5.20ab5.20ab 4.24b4.24b 6.06a6.06a 5.36a5.36a 5.06ab5.06ab 0.480.48
전반적인 기호도Overall preference 5.13ab5.13ab 4.24b4.24b 6.06a6.06a 5.42a5.42a 5.26ab5.26ab 0.430.43
구매의사Purchase 4.15b4.15b 3.58b3.58b 5.42a5.42a 4.74ab4.74ab 4.68ab4.68ab 0.480.48
(1) 측정 대상 : 19-29세 연령의 대학생.(1) Measurement target: College students aged 19-29 years.
(2) 측정 대상 : 40-50세 연령의 가정 주부.
(2) Measurement targets: Housewives of 40-50 years of age.
결론적으로 종합해보면 육제품 살균공정 처리에 의해 발생하는 육 색의 변화, 조직감 저하 등 비분쇄육제품의 품질저하에 영향을 주는 요인을 해결하기 위해 본 실험에 사용한 초고압 처리시 간장과 올리브 오일 첨가하여 비분쇄육제품의 표면색을 개선할 수 있다. 또한 올리브 오일 첨가로 인해 육제품 내의 지방산 함량 변화는 불포화 지방산 함량이 증진되어 건강지향적 제품이 되었으며, 특히 올레산은 가열 후 풍미에 크게 영향을 미치는데 이는 돈육 부위 중 삼겹살의 구매 선호도와 같은 맥락이다. 또한 초고압 처리는 육제품의 유통 단계 및 판매 단계에서 발생할 수 있는 다양한 문제점을 해결할 수 있고, 기존 방법의 조미액(염지액)에 12시간 이상 침지하거나 초고압 장치를 이용하여 30분가량 실시하는 것에 비해 본 연구 방법을 이용할 경우 처리시간을 5분 이내로 단축할 수 있으며, 제조공정이 용이하여 경제적인 측면에서 큰 효과를 기대할 수 있다. 또한 완성된 제품은 초고압 처리에 의해 병원성 미생물 살균능력도 우수한 것으로 판명되어 안전성 및 저장성을 크게 증진시키며 특히 간장과 올리브 오일 첨가는 기호성이 증진되고 올레산을 다량 함유한 건강 기능성 제품 생산이 가능하여 다양한 종류의 비분쇄육제품으로 응용이 가능하여 실효성이 예상된다.In conclusion, in order to solve the factors affecting the quality deterioration of non-ground meat products, such as changes in meat color and texture, caused by sterilization process of meat products, soy sauce and olive oil were added during the ultra high pressure treatment used in this experiment. The surface color of the ground meat product can be improved. In addition, the fatty acid content in the meat products increased due to the addition of olive oil to increase the unsaturated fatty acid content to become a health-oriented product, in particular, oleic acid significantly affects the flavor after heating, which is in the same context as the purchase preference of pork belly in pork parts. In addition, the ultra-high pressure treatment can solve various problems that may occur in the distribution and sales stage of meat products, and compared to immersing in the seasoning solution (dye solution) of the conventional method for more than 12 hours or using an ultra-high pressure device for about 30 minutes. If the research method is used, the treatment time can be shortened to less than 5 minutes, and the manufacturing process is easy, and economic effects can be expected. In addition, the finished product is found to be excellent in pathogenic microorganism sterilization ability by ultra-high pressure treatment, greatly improving safety and shelf life. Especially, adding soy and olive oil improves palatability and produces health functional products containing large amount of oleic acid. It is expected to be effective as it can be applied as a non-grinded meat product.

Claims (8)

  1. 분쇄하지 않은 닭가슴육을 절단하여 나누는 단계;
    상기 절단된 분쇄하지 않은 닭가슴육에 올리브유 및 간장으로 이루어진 군으로부터 선택되는 하나 이상을 분쇄하지 않은 닭가슴육 중량 기준으로 5~15%(w/w) 첨가하여 진공포장하는 단계; 및
    상기 진공포장한 분쇄하지 않은 닭가슴육을 실온에서 250~650 MPa로 2~8분간 초고압 처리하는 단계를 포함하는 마블링이 향상된 분쇄하지 않은 닭가슴육제품의 제조 방법.
    Cutting and dividing the chicken meat, which is not ground;
    Vacuum packing by adding at least 5-15% (w / w) of uncut ground chicken breast to at least one selected from the group consisting of olive oil and soy sauce to the uncrushed chicken breast; And
    The vacuum-packed unpulverized chicken breast meat manufacturing method of the unmilled chicken breast meat product improved marbling comprising the step of ultra-high pressure treatment for 2 to 8 minutes at 250 ~ 650 MPa at room temperature.
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  8. 제1항의 방법으로 제조된 마블링이 향상된 분쇄하지 않은 닭가슴육제품.The unmilled chicken breast meat product improved marbling produced by the method of claim 1.
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