KR101256809B1 - The preparation method of low salt meat products using tenderizing Activity of fruit and baked salt - Google Patents

Abstract

In the present invention, in the preparation of canham, the addition of baked (melt) salt and pear puree is added to reduce salt odor (retarded taste), which has the greatest effect on quality by adding salt and ripening salt. It is about the development of the canham production method by reducing the 20-25%. According to the present invention can be produced excellent cannham excellent sensory quality with significantly reduced enjoyment while reducing the sodium content in the product 20% to 25% compared to the existing product when manufacturing cannham.

Description

The preparation method of low salt meat products using tenderizing Activity of fruit and baked salt}

The present invention relates to a technique for manufacturing meat products. More specifically, 0.5 to 3.0 wt% of salt and 0.01 to 10 wt% of fruit puree are added to 100 wt% of the blended meat, followed by mixing for 6 to 15 minutes to obtain the blended meat. It is a technique for producing a low-salt low-process meat products, characterized in that it comprises the step of aging the compounded meat obtained by the method at a temperature of 0 ~ 10 ℃ for 6 to 72 hours to obtain salted meat.

In general, in the manufacture of meat products (ham, sausage, canham, etc.) in the meat processing field, salt is a protein membrane which can easily surround the fat globules by dissolving the soluble protein in the meat emulsion formed from meat protein, fat, and water. It helps to form. Salt also provides a unique flavor to the product, plays a decisive role in the quality of the final product, such as emulsifying power, and enhances shelf life by lowering the product's water activity. Although there are some differences depending on the type, in general, about 1.5 to 2.5% of salt is added to meat products, and the heating yield and emulsion stability of the final product according to the salt concentration are proportional to the concentration.

Koreans generally think that the salt content is 1.6 ~ 1.8%, and meat products are generally salty. In particular, canned ham is very salty with 2.0 ~ 2.6% salt. Can products are sterile products, so salt content does not have a great effect on shelf life, but it has a big impact on texture and swollenness. They want low salt, but low salt products have no taste.

While salt has this advantage, the addition of a lot of salt increases sodium content, which is not good for health such as causing adult diseases. Recently, efforts have been made to reduce sodium intake (recommended sodium daily 2,000mg / day) ).

However, when sodium is ingested at the same time with minerals such as sun salt, the results of research indicate that blood pressure rise is relatively suppressed. Recently, there is an increasing need to consume sun salt.

Also, in general, bulgogi seasoning meat is used to pear or kiwi because it uses the meat's tender action to have a smooth texture and serve to improve the taste of the meat. This is because the proteolytic enzymes present in the fruit break down the meat protein, so that the meat tends to be softened and more flavor components increase when the salt is matured. However, when the fruit is used in the action of the enzyme can be used only when the enzyme is activated without heating. This is because the ones that act on meat are inactivated by heating because they are enzymes.

In addition, consumers want low-salt and sensually good meat products, but they have a problem that their binding or taste (straightened taste, etc.) is significantly lower than those used in general amounts. It is becoming.

Therefore, in the meat processing industry, studies are being made to reduce the amount of salt added while reducing the organoleptic taste which is particularly good.

As a technology for manufacturing a low salt functional meat product, a reconstituted low salt functional meat product is prepared by adding casein salt and transglutaminase as a manufacturing method of a reconstituted low salt functional meat product using natural products in Korea Patent Publication No. 10-0656585. It describes how it can be done. However, the method uses a casein salt and a transglucosaminase in the manufacture of meat products to compensate for the deterioration of functionality and texture caused by saline reduction, which is not only economically burdensome but also has a problem of dropping sensually. In addition, as a technique for manufacturing a low-salt meat product by a method of inhibiting the growth of microorganisms through radiation, it is described in Korean Patent Laid-Open Publication No. 1998-0027290. This is a method of manufacturing low-salt meat products that can be stored for a long time by gamma-ray treatment in the absorbed dose range of 1 ~ 10kGy. However, in comparison with the advantages that no harmful components are generated or residual components are left, and the treatment is hardly influenced by environmental conditions, the radiation generating device has a large institutional restriction on installation and operation, and is difficult to use in small quantities at each unit site. There is a disadvantage that the understanding and acceptability of consumers and food producers of food are relatively lower than those of developed countries, and the problem of fatty acid plaques may occur in products with high fat content.

Therefore, if you manufacture sensory excellent meat products with low salt and reduced pork smell, you will get a good response from consumers.

Therefore, the present inventors simply lowered sodium by reducing the sodium content in the product by reducing the sodium content of the product by using a combination of 100% natural salt baked salt and canned fruit such as pear / kiwi in the canned ham. Compared to the product was confirmed sensory excellent results and completed the present invention.

The object of the present invention is low salt and sensually drunk at the same time by using salty and ripened fruits such as baked salt and pears / kiwi made with 100% of the domestic natural salt with a high mineral content in the manufacture of processed meat products, especially ham Providing technology for the production of meat products, especially canned ham, which do not have a bad smell.

The technical objects to be achieved by the present invention are not limited to the above-mentioned technical problems, and other technical subjects which are not mentioned can be clearly understood by those skilled in the art from the description of the present invention .

In the present invention (1) a first step of grinding the raw meat; (2) a second step in which 0.5 to 3.0 wt% of salt and 0.01 to 10 wt% of fruit puree were added to 100 wt% of the ground meat ground in the first step, followed by mixing for 6 to 15 minutes to obtain a blended meat. step; And (3) a third step of aging the blended meat obtained in the second step at a temperature of 0 to 10 ° C. for 6 to 72 hours; It provides a method for producing low-salt canham using the meat and the roasted salt of the fruit, characterized in that it comprises a.

The raw meat may be any one or more selected from the group consisting of beef, pork, goat meat, dog meat, lamb, chicken, duck meat, goose meat and turkey meat.

The pulverization may be characterized in that to crush the raw meat to a size of 3 ~ 5mm.

The salt may be characterized in that the roasted natural salt.

The fruit may be characterized as pear puree or kiwi puree.

The salinity (degree of salinity) of the low salt canham may be characterized in that 1.6 to 1.8%.

A fourth step of sterilizing the compounded meat aged in the third step in a can; It may be characterized in that it further comprises.

The sterile F zero value (Fo-Value) may be characterized in that 4 to 10.

Furthermore, the present invention provides a canned ham prepared by the above method.

In the grinding of the raw meat, it is preferable to grind the raw meat to a size of 3 to 5 mm. Because less than 3mm was difficult to feel the peculiar sense of meat during canham manufacturing, and when it exceeds 5mm, the meat effect caused by the fruit drastically decreased, so that the soft texture was not derived.

Baked temperature (baked temperature) is most preferably 800 ℃ ~ 1,000 ℃. When the experiment results in baking at a temperature of 1,000 ℃ or more, the burning of salt may cause problems due to the generation of harmful components. On the other hand, when baking at temperatures below 800 ° C, dioxin may be produced.

Baking the sun salt is most preferably 50 to 70 minutes. If the baking time is less than 50 minutes, the salt is not baked well, if the salt is burned more than 70 minutes there is a risk that harmful components are generated.

As a result of the sensory test, the F-zero value of sterilization is most preferably 4 to 10 in terms of texture and color, such as canned ham.

In the method of manufacturing the processed meat product of the present invention, the beneficial effect that can reduce the pork odor (roasted taste) that has the greatest quality effect in the canham is recognized.

In addition, the processed meat products produced by the present invention is recognized that the beneficial effect that can reduce the content of sodium, which is the cause of adult diseases by more than 20 to 25%.

Figure 1 schematically shows a manufacturing process diagram of the present invention.

The present invention (1) a first step of grinding the raw meat; (2) a second step in which 0.5 to 3.0 wt% of salt and 0.01 to 10 wt% of fruit puree were added to 100 wt% of the ground meat ground in the first step, followed by mixing for 6 to 15 minutes to obtain a blended meat. step; And (3) a third step of aging the blended meat obtained in the second step at a temperature of 0 to 10 ° C. for 6 to 72 hours; It relates to a method for producing a low-salt canham using the meat and the roasted salt of the fruit, characterized in that it comprises a.

The raw meat may be any one or more selected from the group consisting of beef, pork, goat meat, dog meat, lamb, chicken, duck meat, goose meat and turkey meat.

The pulverization may be characterized in that to crush the raw meat to a size of 3 ~ 5mm.

The salt may be characterized in that the roasted natural salt.

The fruit may be characterized as pear puree or kiwi puree.

The salinity (degree of salinity) of the low salt canham may be characterized in that 1.6 to 1.8%.

A fourth step of sterilizing the compounded meat aged in the third step in a can; It may be characterized in that it further comprises.

The sterile F zero value (Fo-Value) may be characterized in that 4 to 10.

Furthermore, the present invention relates to a canned ham prepared by the above production method.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The present invention is a low salt and taste and enjoyed at the same time using a fruit that acts like a soft salt, such as baked salt and pears / kiwis, made with 100% domestic salt, rich in minerals, without using refined salts commonly used in meat canned ham production. Relates to a process for producing canham, which has greatly decreased.

The present invention comprises the steps of mixing the raw material, fruit, such as baked salt, pear / kiwi and vitamin C and subsidiary materials; Salt-aging the blended meat; Filling, heat treating (sterilizing) the salt-aged matured meat; It relates to a canham manufacturing method comprising the step of cooling and packaging the heat-treated product.

First, prepare raw meat by chopping it to 4mm. To the raw meat prepared, add ingredients such as baked salt, pear or kiwi puree, vitamin C, salt, sugar, and purified water to a mixer, and mix them first. After the first mixing is completed, vacuum the mixture for 6 to 15 minutes in a vacuum state. Baked salt and pear or kiwi puree is added at this time is 0.5 to 3.0, 0.01 to 10% by weight based on 100% by weight of the blended meat. If the baked salt is less than 0.5%, the amount of salt soluble protein extracted is too low, and the binding strength is greatly reduced.

The temperature of the blended meat is 0 ~ 10 ℃, when the salting ripening temperature is 0 ~ 10 ℃, the ripening time is treated for 6 to 72 hours, the compounding meat has a salting ripening effect when the temperature and salting ripening temperature below 0 ℃ It falls significantly, and above 10 ℃, water separation occurs a lot in the product, so the quality is poor. In addition, if the salt maturation time is 6 hours or less under the above conditions, the color fixing effect is less, the color development is not good, and over 72 hours, the quality of canham such as water separation, texture, etc., is poor, and the meat is easily deteriorated.

The salt matured meat is filled into cans and shimmed with a vacuum shimmer to sterilize the F-Value in the autoclave (retort) to 4 or more. After the sterilization process and the cooling process is completed, cooled to room temperature, dried and packaged to produce canham.

When canned ham is prepared using baked salt and fruits such as pears / kiwis according to the present invention, it is possible to produce a low salt and sensory superior product compared to a product to which refined salt is added. In addition, the sensory quality evaluation was compared with the product containing refined salt of similar salinity, and as a result, consumer preference and overall satisfaction were high. In particular, the difference in pork odor was very large, and this item showed a significant difference from the product using simply refined salt.

Example 1 Preparation of Canned Ham Using Baked Salt and Bae Puree

1. Manufacturing of Canham

First, prepare raw meat by chopping it to 4mm. To the prepared raw meat, 1.6% by weight of roasted salt and 1.06% by weight of pear puree are added to 100% by weight of the blended meat in a mixer and vacuum blended for 6 to 15 minutes to obtain blended meat. After salting the blended meat, the salted-matured blended meat is filled into a can and shimmed with a vacuum simmer to sterilize the F-Value of 4-10 in a autoclave (retort). After the sterilization process and the cooling process is completed, cooled to room temperature, dried and packaged to produce canham.

1 shows a process for producing canham according to the present invention.

[Experimental Example 1] Sensory Quality Characteristic Test of Canned Ham Using Baked Salt and Bae Puree of the Present Invention

Sensory quality characteristics of Canham prepared in Example 1 were evaluated for 32 housewives in their 25s and 50s living in Seoul. As a comparative example, commercially available low-salt canned ham and the canned ham prepared in Example 1 were used.

Each item was rated on a 7-point scale (7: Very Good, 6: Good, 5: Slightly Good, 4: Moderate, 3: Slightly Bad 2: Bad, 1: Very Bad) and the results were then averaged. Indicated. Canned ham with refined salt used a low salt product (C company Mild) currently on sale.

Sensory characterization results of the canham prepared in Example 1 of the present invention are shown in Table 1.

[Experimental Example 2] Improvement effect of pork odor (delicious) using canned ham and roasted salt of the present invention

Table 2 shows the number of panels expressed in the subjective formula for the pork odor after the tasting of canned ham prepared using baked salt and bae puree in Example 1.

Sensory quality factor Example 1 C company Tasting Strong - 6 middle - - weakness 2 - Nurin flavor Strong - 5 middle One 6 weakness 2 One system Number of panels 5 18 % 15.6% 56.3%

As shown in Table 2, as shown in Example 1 of the present invention, the improvement effect on the pork odor (dried flavor / flavor) of canned ham prepared using roasted salt and pear puree was sensually confirmed.

Experimental Example 3 Sodium Content Analysis of Canned Ham Using Baked Salt and Bae Puree of the Present Invention

Table 3 shows the analysis results for the salinity and sodium content of the canned ham prepared by the present invention.

Our company Company C Normal Example 1 Normal Low Salt Products Na content (mg / 100g) 877.7 677.6 - - Salinity 2.1 to 2.2 1.6 to 1.8 2.4 to 2.6 1.7 to 1.9

As shown in Table 3, the ham produced by the present invention was reduced in Na content of about 23% compared to our regular products, the salinity was 25% lower results.

Although the present invention has been described in connection with the specific embodiments of the present invention, it is to be understood that the present invention is not limited thereto. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. In addition, the materials of each component described herein can be readily selected and substituted for various materials known to those skilled in the art. Those skilled in the art will also appreciate that some of the components described herein can be omitted without degrading performance or adding components to improve performance. In addition, those skilled in the art may change the order of the method steps described herein depending on the process environment or equipment. Therefore, the scope of the present invention should be determined by the appended claims and equivalents thereof, not by the embodiments described.

By using the roasted (melted) salt and bae puree of the present invention to reduce cane (cheasted taste) which has the highest quality effect when producing canham, while reducing the content of sodium which is the cause of adult diseases by 20-25% By using 100% of mineral salt-rich natural salt and roasted fruits in the manufacturing of products, it can satisfy the needs of consumers, that is, taste and health. It can be said that the effect that contributes to the.

Claims (9)

(1) a first step of grinding the raw meat;
(2) a second step of adding 0.5 to 3.0 wt% of sun-dried salt and 0.01 to 10 wt% of fruit puree to the raw meat ground in the first step and then mixing for 6 to 15 minutes to obtain the compound meat; ; And
(3) a third step of ripening the blended meat obtained in the second step at a temperature of 0 to 10 ℃ for 6 to 72 hours; Way. The method according to claim 1, wherein the raw meat is beef, pork, goat meat, dog meat, lamb, chicken, duck meat, goose meat and turkey meat of any one or more selected from the group consisting of turkey salt and roasted salt Method of producing low salt canham using. The method of claim 1, wherein the grinding is to grind the raw meat to a size of 3 ~ 5mm, the method of producing a low-salt can ham using the fruit's softening action and grilled salt. delete The method of claim 1, wherein the fruit is pear puree or kiwi puree, characterized in that the softening action of the fruit and a method of producing low-salt canned ham using grilled salt. According to claim 1, The salinity (degree of salinity) of the low-salt cannham is characterized in that 1.6 to 1.8% of the fruit salt and the method of producing a low-salt canham utilizing the roasted salt. The method of claim 1, wherein the fourth step of sterilizing the compound meat aged in the third step after filling the can (Can); low-salt can ham using the fleshing action and baked salt of the fruit, characterized in that it further comprises Manufacturing method. 8. The method of claim 7, wherein the sterilized F-zero value is 4 to 10. Canham prepared by the method of any one of claims 1, 2, 3, 5 to 8.

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