KR101262087B1 - Composition for meat quality improvement and meat product comprising it - Google Patents

Abstract

PURPOSE: A composition for meat quality improvement is provided to have excellent defrost and thermal-treatment process yield, and to provide tender, juicy and delicious meat by injecting the composition to non-preference portions as material meat. CONSTITUTION: A composition for meat quality improvement comprises: 5-20 parts by weight of monosaccharide or disaccharide; 3-8 parts by weight of organic acid sodium; 0.3-4 parts by weight of isolated soy protein; 0.3-3 parts by weight of carrageenan; 0.3-3 parts by weight of phosphate; 0.5-2 parts by weight of saline; 0.05-1.4 parts by weight of more than one salt selected from sodium carbonate, potassium chloride, sodium stannate and sodium gluconate; and 60-90 parts by weight of water.

Description

Composition for meat quality improvement and meat product comprising it

The present invention relates to a composition for improving meat quality and a meat product containing the same, and in particular, to improve the thawing yield and heat treatment yield of frozen meat, while reducing the shear force of the meat, the meat quality which can provide a meat having excellent soft and juicy flavor. It relates to a composition for improvement.

Beef, pork, and chicken are not uniform in meat produced in each carcase, and each part has a different texture and taste because of different physicochemical composition. Therefore, livestock products are marketed as part of the meat and commercialized similar muscles. However, domestic consumers who are familiar with grilled culture have a high preference for certain parts such as sirloin, tenderloin, tenderloin, pork, pork belly, and neck meat. Therefore, non-preferred parts are not sold smoothly. It is sold. The main reason for the low consumption of these non-preferred sites is because they have a low level of fat in the muscles and are so full that they feel tasteless.

The taste of meat varies depending on the year, flavor, and juiciness. The year that gives a soft texture to meat depends on the nature and contraction state of meat connective tissue, and the flavor is decomposed by nucleic acid-related substances and proteins produced by metabolism. And amino acids to be liberated. In addition, the juiciness depends on the moisture content in the meat, in particular, the higher the moisture content remaining after cooking, the higher the satisfaction when ingested. Therefore, if the amount of moisture in the meat is small, it will feel tasteless as it is chewy and flavor falls.

Korean Laid-Open Patent Publication No. 2006-0077831 discloses a meat processing composition comprising 4 to 40% by weight of salt, 4 to 40% by weight of sodium carbonate, and 20 to 75% by weight of sorbitol together with the meat processing composition. Japanese Laid-Open Patent Publication No. 11-266835 discloses adding a mixture of meat containing starch and an emulsified fat or oil to meat with an average particle size of 20 µm or less and a gelatinization start temperature of 40 to 70 ° C. It has the effect of replenishing less meat fat, but the moisture or fat escapes from the meat during thawing and heat treatment, and the appearance of meat products during cooking or after cooking does not meet consumer expectations and the meat is not smoothed to the desired level. I couldn't.

Japanese Patent Application Laid-Open No. 2006-238715 relates to a quality improving agent for processed meat products containing sodium carbonate, citric acid, protein, monosaccharides, or small sugars and calcium salts. It does not explain the improvement of thawing yield or heat treatment yield.

The present invention is a meat quality improvement composition for injecting a meat quality improvement composition by using a non-preferred portion as a raw material meat that is not expensive and low consumption because it is puffy, tough, and excellent in thawing and heat treatment yield to provide a smooth, juicy and delicious meat. It is to provide.

Meat quality improvement composition of the present invention, 5 to 20 parts by weight of monosaccharides or disaccharides; 3 to 8 parts by weight of sodium organic acid; 0.3 to 4 parts by weight of isolated soy protein; 0.3 to 3 parts by weight of carrageenan; 0.3 to 3 parts by weight of phosphate; 0.5 to 2 parts by weight of salt; 0.05 to 1.4 parts by weight of any one or more salts selected from sodium carbonate, potassium chloride, sodium stannate and sodium gluconate; And 60 to 90 parts by weight of water.

In the meat quality improving composition of the present invention, the salt is characterized in that 0.1 to 0.5 parts by weight of sodium carbonate.

In the meat quality improving composition of the present invention, the salt is characterized in that 0.05 to 0.2 parts by weight of sodium gluconate.

In the meat quality improving composition of the present invention, the salt is characterized in that the mixture of 0.1 to 0.5 parts by weight of sodium carbonate and 0.05 to 0.15 parts by weight of sodium gluconate.

In the meat quality improving composition of the present invention, the salt is characterized in that a mixture of 0.1 to 0.5 parts by weight sodium carbonate, 0.1 to 0.4 parts by weight potassium chloride, 0.1 to 0.3 parts by weight sodium stannate and 0.05 to 0.2 parts by weight sodium gluconate.

In the meat quality improving composition of the present invention, the monosaccharide or disaccharide is characterized in that any one sugar selected from lactose, sugar, maltose, glucose, fructose and galactose.

In the meat quality improving composition of the present invention, the organic acid sodium is characterized in that any one or more selected from sodium lactate, sodium citrate, sodium malate and sodium succinate.

Method for producing a composition for improving meat quality of the present invention, (a) dissolving 0.3 to 3 parts by weight of phosphate in 60 to 90 parts by weight of water; (b) dissolving 0.3 to 4 parts by weight of the separated soy protein, 0.3 to 3 parts by weight of carrageenan, 5 to 20 parts by weight of monosaccharides or disaccharides, and 3 to 8 parts by weight of sodium organic acid in the aqueous solution of step (a); (c) dissolving 0.5 to 2 parts by weight of salt and 0.05 to 1.4 parts by weight of one or more salts selected from sodium carbonate, potassium chloride, sodium stannate and sodium gluconate in the aqueous solution of step (b); And (d) homogenizing the aqueous solution of step (c) to 100 to 300 bar.

The meat product of the present invention is characterized in that the thaw yield is 92% or more and the heat treatment yield 65% or more after injecting or absorbing 10 to 50 parts by weight of the meat quality improving composition to 100 parts by weight of meat.

According to the present invention, when the composition for improving meat quality is frozen after being injected or absorbed into meat using a non-preferred portion having low unit cost and not being consumed smoothly as raw material meat, and freezing, the thawing yield and heat treatment yield are significantly increased, and the shear force of meat is improved. This lowers the meat with a smooth and juicy flavor.

The meat quality improving composition of the present invention is applied to all meat products including beef, pork, chicken, and especially frozen meat products that are frozen and stored to increase the thawing yield, heat treatment yield of the meat products, cooked meat By lowering the shear force of the meat to increase the age of the meat while giving a sense of chewing to enhance the taste.

Meat quality improvement composition of the present invention, 5 to 20 parts by weight of monosaccharides or disaccharides; 3 to 8 parts by weight of sodium organic acid; 0.3 to 4 parts by weight of isolated soy protein; 0.3 to 3 parts by weight of carrageenan; 0.3 to 3 parts by weight of phosphate; 0.5 to 2 parts by weight of salt; 0.05 to 1.4 parts by weight of any one or more salts selected from sodium carbonate, potassium chloride, sodium stannate and sodium gluconate; And 60 to 90 parts by weight of water.

In the composition of the present invention, a monosaccharide or a disaccharide is used in an amount of 5 to 20 parts by weight, preferably 8 to 16 parts by weight. If the amount of monosaccharide or disaccharide is less than the lower limit, the softness and moist feeling may not be imparted when cooking meat, and the thawing yield may be lowered, and if the amount exceeds the upper limit, sweetness may increase and affect flavor, and heat treatment Yield may be lowered.

As the monosaccharide or disaccharide in the present invention, lactose, sugar, maltose, glucose, fructose, galactose, and the like may be used. Preferably, the use of lactose helps to increase the thawing yield while reducing the flavor.

Sodium organic acid in the composition of the present invention is used 3 to 8 parts by weight, preferably 4 to 6 parts by weight. When the amount of the sodium organic acid used is less than the lower limit, the water holding power is lowered when applied to the meat, the acidity is increased, and the shelf life is lowered. When the organic acid exceeds the upper limit, the flavor unique to the organic acid sodium is soaked in the meat to reduce the flavor.

In the present invention, as the organic acid sodium sodium lactate, sodium citrate, sodium citrate, sodium succinate, etc. may be used, preferably sodium lactate having excellent water retention and less influence on flavor.

Soy protein isolated in the composition of the present invention is used to improve the water retention and emulsification capacity when applied to meat, 0.3 to 4 parts by weight, preferably 0.5 to 2 parts by weight. Particularly preferably, 16 wt% separated soy protein and 2 wt% sodium chloride are hydrated, heated in an 80 ° C constant temperature water bath for 30 minutes, allowed to cool for 30 minutes at room temperature, and then gelled using a texture analyzer (TAXTplus, Stable Micro Systems, England). When the strength is measured to be 0.3 kg to 0.4 kg, the gel soybean protein with high gel strength is applied to give a chewy texture that appears as a fiber when cooking meat.

Carrageenan in the composition of the present invention is to increase the heat treatment yield and thawing yield when applied to meat and to add a chewing texture that appears as a fiber texture when cooking meat, 0.3 to 3 parts by weight, preferably 0.8 to 2 weight Wealth is used. Particularly preferably, kappa-carrageenan is used, and 2% by weight of carrageenan is dispersed in 1% by weight sodium chloride solution, heat treated at 70 ° C. for 20 minutes, and stored at 3 ° C. for 12 hours. Use

Phosphate in the composition of the present invention is to enhance the water retention and meat preservation of meat, 0.3 to 3 parts by weight, preferably 0.4 to 1 part by weight. Especially preferably, a mixture of 60:40 to 95: 5 weight ratio of sodium polyphosphate and sodium pyrophosphate is used. When the content of sodium polyphosphate is less than the lower limit, the solubility of phosphate decreases, making it difficult to obtain a uniform composition, and when the content of sodium polyphosphate exceeds the upper limit, the pH is lowered. The gel strength of and carrageenan is lowered.

Salt in the composition of the present invention is used 0.5 to 2 parts by weight, preferably 0.8 to 1.5 parts by weight, water is used 60 to 90 parts by weight, preferably 70 to 85 parts by weight in consideration of flavor and water retention.

In the composition of the present invention, 0.05 to 1.4 parts by weight of at least one salt selected from sodium carbonate, potassium chloride, sodium stannate and sodium gluconate is used.

In the meat quality improving composition of the present invention, the salt is 0.1 to 0.5 parts by weight of sodium carbonate, preferably 0.15 to 0.4 parts by weight. If the content of sodium carbonate is less than the lower limit, the increase in the thawing yield and the heating yield is not sufficient, and the meat is too chewy and swollen due to the loss of the juice. .

In the meat quality improving composition of the present invention, the salt is 0.05 to 0.2 parts by weight of sodium gluconate, preferably 0.06 to 0.15 parts by weight. Sodium gluconate has the effect of increasing the heating yield, especially with a small amount, and softens the meat by lowering the shear force. However, when the content of sodium gluconate exceeds the upper limit, the effect of increasing the thawing yield and heating yield and lowering the shear force is drastically reduced.

In the meat quality improving composition of the present invention, more preferably the salt is a mixture of 0.1 to 0.5 parts by weight sodium carbonate and 0.05 to 0.15 parts by weight sodium gluconate. Since sodium carbonate and sodium gluconate are used together, the effect of improving the heating yield, the thawing yield and the shear force can be sufficiently exhibited without the respective contents exceeding the upper limit.

In the meat quality improving composition of the present invention, the salt may be a mixture of 0.1 to 0.5 parts by weight sodium carbonate, 0.1 to 0.4 parts by weight potassium chloride, 0.1 to 0.3 parts by weight sodium stannate and 0.05 to 0.2 parts by weight sodium gluconate. Potassium chloride or sodium stannate alone is low in the effect of improving the thawing yield and shear force, but can be added to the mixture of potassium carbonate and sodium gluconate to further improve the heating yield and to improve the quality stability.

Meat quality improvement composition of the present invention, (a) dissolving 0.3 to 3 parts by weight of phosphate in 60 to 90 parts by weight of water; (b) dissolving 0.3 to 4 parts by weight of the separated soy protein, 0.3 to 3 parts by weight of carrageenan, 5 to 20 parts by weight of monosaccharides or disaccharides, and 3 to 8 parts by weight of sodium organic acid in the aqueous solution of step (a); (c) dissolving 0.5 to 2 parts by weight of salt and 0.05 to 1.4 parts by weight of one or more salts selected from sodium carbonate, potassium chloride, sodium stannate and sodium gluconate in the aqueous solution of step (b); And (d) homogenizing the aqueous solution of step (c) to 100 to 300 bar.

The steps (a) and (b) are preferably dissolved while stirring at 2000 to 20000 rpm, and the steps (a), (b), (c) and (d) are sequentially performed to uniformly disperse raw materials. And mixing. In the case of dissolving the salt of step (c) first in water or with other raw materials, it becomes difficult to uniformly disperse and mix due to the aggregation of the separated soy protein or carrageenan, and if the phosphate is added later, the phosphate may not be sufficiently dissolved. It may be mixed heterogeneously in the composition.

The temperature of the water used for the dissolution is not particularly limited, but the water of 0 to 8 ° C, 1 to 5 ° C is used so that the separated soy protein or carrageenan can swell while absorbing moisture sufficiently without gelling, It can be injected or absorbed into meat without a separate cooling process.

The meat product of the present invention is injected into or absorbed from 10 to 50 parts by weight of the composition for improving meat quality to 100 parts of meat, frozen thaw yield of 95% or more, heat treatment yield of 65% or more, as well as lowering the shear force of meat Soft and juicy, palatable.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are merely to aid the understanding of the present invention, and the scope of the present invention is not limited to the following examples.

Soy protein isolated was hydrated with 16% by weight of isolated soy protein and 2% by weight sodium chloride, heated for 30 minutes in an 80 ° C constant temperature water bath, allowed to cool for 30 minutes at room temperature, and then gelled using a texture analyzer (TAXTplus, Stable Micro Systems, England). When the strength was measured, isolated soy protein having a gel strength of 0.3 kg to 0.4 kg was used in the preparation of the meat quality improver compositions of Examples and Comparative Examples.

Kappa-carrageenan was used to disperse carrageenan at a concentration of 2% by weight in a 1% by weight sodium chloride solution, heat treated at 70 ° C. for 20 minutes, and then preserved at 3 ° C. for 12 hours to use 3.2% carrageenan.

Manufacturing example :

(a) 0.4 weight part of phosphate which mixed sodium polyphosphate and sodium pyrophosphate in 9: 1 weight ratio with 82.1 weight part of purified water of 2 degreeC was dissolved at 10000 rpm, stirring.

(b) While the aqueous solution of step (a) was continuously stirred, 10 parts by weight of lactose, 5 parts by weight of sodium lactate, 1 part by weight of separated soy protein, and 5 parts by weight of kappa-carrageenan were added and dissolved.

(c) 1 part by weight of salt and 0.3 part by weight of sodium carbonate were dissolved in the aqueous solution of step (b).

(d) The meat quality improver composition of Example 1 was prepared by homogenizing the aqueous solution of step (c) to 150 bar.

Meat quality improver composition was prepared in the compositions of Examples 1 to 4 and Comparative Examples 1 to 10 as shown in Tables 1 and 2 below.

division Example 1 Comparative Example 1 Example 2 Comparative Example 2 Example 3 Comparative Example 3 Comparative Example 4 phosphate 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Lactose 10 2 10 10 10 10 10 Sodium lactate 5 5 5 5 5 5 5 Soy Protein Isolate One One One One One One One Kappa-carrageenan 0.5 0.5 0.5 0.5 0.5 0.5 0.5 saline One One One One One One One Sodium carbonate 0.3 0.6 - - 0.3 - - Potassium chloride - - - - - 0.2 - Sodium Tartrate - - - - - - 0.15 Sodium Gluconate - - 0.1 0.2 0.1 - - Purified water 81.8 81.5 82.0 81.9 81.7 81.9 81.95 Sum 100 100 100 100 100 100 100

division Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Comparative Example 10 phosphate 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Lactose 10 10 2 10 10 10 - Sodium lactate 5 5 5 2 5 5 5 Soy Protein Isolate One One One One - One - Kappa-carrageenan 0.5 0.5 0.5 0.5 0.5 - - saline One One One One One One One Sodium carbonate 0.3 - - - - - - Potassium chloride 0.2 - - - - - - Sodium Tartrate 0.15 - - - - - - Sodium Gluconate 0.1 - - - - - - Purified water 81.35 82.1 90.1 85.1 82.6 83.1 93.6 Sum 100 100 100 100 100 100 100

Experimental Example  1: thawing yield

Chilled thawed cut sirloin cut into 10 x 10 x 6 cm chunks, 30 parts by weight of the meat quality improver composition of Examples 1 to 4 and Comparative Examples 1 to 10 in 100 parts by weight of the sirloin -70 Frozen meat products were prepared by freezing in a rapid freezer. Chilled thawed pork fillet cut into 10 x 10 x 6 cm chunks was used as a control.

The thawing yield was measured by refrigeration until the core temperature of the frozen meat product became 5 ° C.

Thawing yield was calculated as follows by measuring the weight before and after thawing and shown in Table 2.

Thawing yield (%) = [weight after thawing (g) / weight before thawing (g)] × 100

Experimental Example  2: heat treatment yield

The meat product thawed in Experimental Example 1 was placed in a polystyrene bag, heated in an 80 ° C constant temperature water bath (BW-20G, Jeio Tech, Korea) for 30 minutes, allowed to cool for 30 minutes at room temperature, and calculated as follows. Shown in

Heat treatment yield (%) = [weight after heating (g) / weight before heating (g)] × 100

division Thawing yield (%) Heat Treatment Yield (%) Control group 89.1 62.1 Example 1 98.4 70.8 Example 2 97.3 74.2 Example 3 97.8 75.1 Example 4 99.0 75.4 Comparative Example 1 97.2 67.5 Comparative Example 2 94.5 63.4 Comparative Example 3 93.2 57.6 Comparative Example 4 93.2 60.1 Comparative Example 5 95.4 71.5 Comparative Example 6 90.9 69.5 Comparative Example 7 89.6 64.3 Comparative Example 8 94.2 64.2 Comparative Example 9 87.1 57.5 Comparative Example 10 86.5 59.2

Experimental Example  3: Shear force

In the same manner as in Experiment 2, the meat product thawed in Experiment 1 was placed in a polystyrene bag and heated in an 80 ° C constant temperature water bath (BW-20G, Jeio Tech, Korea) for 30 minutes and allowed to cool at room temperature for 30 minutes, followed by 10 The thickness was measured using a texture analyzer (TAXTplus, Stable Micro Systems, England) equipped with a blade set (Warner Bratzler blade) cut to a thickness of 10 × 30 mm, the cross head speed was 2.0 mm / sec.

Table 4 shows the shear force measurement results.

division Shear force (kg) Control group 7.25 Example 1 2.88 Example 2 2.88 Example 3 2.63 Example 4 3.30 Comparative Example 1 2.77 Comparative Example 2 4.71 Comparative Example 3 5.60 Comparative Example 4 4.35 Comparative Example 5 4.55 Comparative Example 6 4.10 Comparative Example 7 4.85 Comparative Example 8 4.25 Comparative Example 9 6.85 Comparative Example 10 4.60

Experimental Example  4: Sensory evaluation

In the same manner as in Experiment 2, the meat products thawed in Experiment 1 were placed in a polystyrene bag, heated in an 80 ° C constant temperature water bath (BW-20G, Jeio Tech, Korea) for 30 minutes, and allowed to cool at room temperature for 30 minutes. Thirty trained sensory test panels were obtained from the five-point scoring method for color, flavor, year, juiciness, fiber texture, and overall preference. On the scorecard, five points are the best, and one point is the worst quality.

division color zest year Juiciness Textile Overall likelihood Control group 3.5 2.7 1.8 1.8 4.0 2.0 Example 1 4.0 3.9 4.0 4.0 4.5 4.1 Example 2 3.3 4.3 4.8 4.5 3.6 4.2 Example 3 3.8 4.3 4.7 4.5 4.2 4.6 Example 4 4.1 4.5 4.6 4.3 4.7 4.5 Comparative Example 1 3.0 3.1 4.1 3.5 2.1 3.1 Comparative Example 2 3.6 2.8 2.9 2.6 3.8 3.2 Comparative Example 3 3.4 3.7 3.0 2.8 4.3 3.3 Comparative Example 4 3.1 3.5 2.8 2.7 4.0 3.2 Comparative Example 5 3.3 4.0 4.0 3.3 4.2 3.3 Comparative Example 6 3.3 3.1 2.5 2.6 4.0 2.7 Comparative Example 7 3.3 3.2 2.6 2.4 3.8 2.6 Comparative Example 8 3.3 3.2 2.4 3.5 2.6 2.8 Comparative Example 9 3.0 3.1 1.8 2.0 4.0 2.1 Comparative Example 10 3.5 2.5 2.5 2.1 3.8 2.9

Claims (9)

5 to 20 parts by weight of monosaccharides or disaccharides; 3 to 8 parts by weight of sodium organic acid; 0.3 to 4 parts by weight of isolated soy protein; 0.3 to 3 parts by weight of carrageenan; 0.3 to 3 parts by weight of phosphate; 0.5 to 2 parts by weight of salt; 0.05 to 1.4 parts by weight of any one or more salts selected from sodium carbonate, potassium chloride, sodium stannate and sodium gluconate; And meat quality improvement composition comprising; 60 to 90 parts by weight of water. The meat quality improving composition of claim 1, wherein the salt is 0.1 to 0.5 parts by weight of sodium carbonate. The meat quality improving composition of claim 1, wherein the salt is 0.05 to 0.2 parts by weight of sodium gluconate. 4. The composition for improving meat quality according to claim 3, wherein the salt is a mixture of 0.1 to 0.5 parts by weight sodium carbonate and 0.05 to 0.15 parts by weight sodium gluconate. 5. The meat quality improving composition according to claim 4, wherein the salt is a mixture of 0.1 to 0.5 parts by weight sodium carbonate, 0.1 to 0.4 parts by weight potassium chloride, 0.1 to 0.3 parts by weight sodium tartarate and 0.05 to 0.2 parts by weight sodium gluconate. . According to claim 1, wherein the monosaccharide or disaccharide is a meat quality improving composition, characterized in that any one selected from lactose, sugar, maltose, glucose, fructose and galactose. The meat quality improving composition according to claim 1, wherein the organic acid sodium salt is any one or more selected from sodium lactate, sodium citrate, sodium malate, and sodium succinate. (a) dissolving 0.3 to 3 parts by weight of phosphate in 60 to 90 parts by weight of water;
(b) dissolving 0.3 to 4 parts by weight of the separated soy protein, 0.3 to 3 parts by weight of carrageenan, 5 to 20 parts by weight of monosaccharides or disaccharides, and 3 to 8 parts by weight of sodium organic acid in the aqueous solution of step (a);
(c) dissolving 0.5 to 2 parts by weight of salt and 0.05 to 1.4 parts by weight of one or more salts selected from sodium carbonate, potassium chloride, sodium stannate and sodium gluconate in the aqueous solution of step (b); And
(d) homogenizing the aqueous solution of step (c) to 100 to 300 bar. 10 to 50 parts by weight of any one meat quality improving composition selected from claims 1 to 7 is added to 100 parts of meat or frozen after thawing yield of 95% or more, and a heat treatment yield of 65% or more. Meat products.