KR101774544B1

KR101774544B1 - Method for preparing multi-aged meat products using imported beef meet and multi-aged meat products prepared thereby

Info

Publication number: KR101774544B1
Application number: KR1020150120848A
Authority: KR
Inventors: 김정순; 김봉수; 엄경화; 김태현; 박혜정; 정석규; 김천석
Original assignee: 삼성웰스토리 주식회사; 농업회사법인 주식회사 스마일팜; 이동민
Priority date: 2015-08-27
Filing date: 2015-08-27
Publication date: 2017-09-04
Also published as: KR20170025037A

Abstract

The present invention relates to a method for producing a complex aged meat using imported beef, a method for producing a fermented meat using imported beef, a method for producing a fermented beef using imported beef, The present invention also relates to a composite aged meat produced by the method. When the imported beef is matured by the above-mentioned complex ripening method and the method for producing the complex ripened meat, it is possible to improve the tough texture known as the problem of the conventional imported beef cheek using area and to improve the flavor and to produce aged meat having excellent sensory properties .

Description

The present invention relates to a method for producing a complex aged meat using imported beef meat and a method for preparing a multi-aged meat product,

The present invention relates to a method for producing a complex aged meat which improves tough texture and improves flavor, which is a problem of using imported beef cheek through the two-step combination aging of wet aging and dry aging, Or imported beef, and a composite aged meat aged or prepared by the above method.

Domestic Korean beef and beef cattle products are classified according to meat grade and meat quality grade as shown in Table 1 below. Among them, meat quality grade is determined according to intramuscular fat level, local color, meat color, texture and maturity, Standard. Generally, meat is preferred because meat has a high and high content of fat (marbling shape) and it has a high price.

In the past, high fat Korean beef and beef, which have a soft texture and a rich fat flavor, have been preferred, but with increasing interest in health, preference for low fat meat is also increasing. It is known that various metabolic syndromes such as obesity, hyperlipemia, arteriosclerosis and hypertension are related to dietary habits and can be prevented and improved through dietary control. Therefore, various low-fat diets such as low fat milk, low fat meat (chicken breast) And low calorie products are growing in the market. Especially, animal fat such as beef fat has a higher saturated fatty acid content than vegetable oil, so the risk of metabolic syndrome is high, and excessive consumption of the fat is avoided. Therefore, it is required to develop high quality low fat meat products which have low fat content and improved texture and flavor.

Aging method is one of the methods to improve texture and flavor of low fat meat. Depending on the temperature conditions, the aging process may be classified into low-temperature aging and high-temperature aging depending on the temperature, and dry-aging and wet aging depending on the humidity conditions. Among these, low-temperature aging proceeds at around 0 ° C, and the aging speed is comparatively low, but it is strong against corruption. At high temperature aging, it is about 15 ° C and aging speed is fast, but it is vulnerable to corruption. Wet aging is a process in which the meat is aged at a high humidity in a vacuum-packed state, and almost no drying occurs. Thus, the weight loss due to evaporation is small, but dry aging is carried out by exposing the meat to air in a certain condition. So that loss of drying occurs and the surface is oxidized and browning proceeds.

Imported beef from Australia, New Zealand, and the United States is lower in price and relatively low in texture and flavor than Korean beef and domestic beef. In particular, beef tongue and neck meat are harder than other parts, It is falling down.

Korean Patent No. 10-1522100 concerning beverage dry-aging method, Korean Patent No. 10-1261405 on dry aging device of meat, and method of manufacturing frozen product and room temperature product using dry aging Korean Patent No. 10-1533715 and Korean Utility Model No. 20-040516 for dry meat aging machine) have conducted studies on dry aged meat products and equipment for producing dried aged meat, but using imported beef meat The development of low-cost, high-quality complex aged meat products for roasting has not been disclosed through the two-stage compounding. In this regard, the biggest disadvantages of imported beef imports are 'hard and tough texture' and 'relatively low flavor' due to site characteristics and low fat. Most of dried and fermented products developed on the market are products that use the first grade or more of the Korean beef roasted portion, which is a high-priced product and has a large difference from the present invention in terms of raw materials, manufacturing method, and nutritional content.

Under these circumstances, the present inventors have conducted various studies in order to improve the texture and flavor of the imported beef using the above-mentioned method. As a result, In the case of processing the acetone-used portion of imported beef meat, the texture of the raw meat has been greatly improved and the flavor is also improved. Thus, it is possible to produce a composite aged meat having excellent sensory properties, And thus the present invention has been completed.

It is an object of the present invention to provide a method for producing a complex aged meat which is improved sensibly by improving the texture of the imported beef acute area and enhancing the flavor through the two-stage compound aging and a method of aging imported beef.

It is still another object of the present invention to provide a composite aged meat with improved texture and flavor, which is produced by the above-described production method.

In one aspect, the present invention relates to a method for producing a complex aged meat having improved texture and flavor of a portion for use in an imported beef cow, and a method for aging imported beef.

In the present invention, the term 'complex ripening' means that the beef is aged in two stages of wet ripening and dry ripening under appropriate conditions and environmental conditions, and 'complex ripening meat' means a product ripened and manufactured by such complex ripening it means. In the present invention, the acetolactone portion of imported beef is used as the raw material of this complex aging. The imported beef cow use site is a site which is not usually used for roasting, for example, a beef cow, a shallow dove, a stubble, an engraved site. These imported beef cattle have low fat content and high protein content compared to the first grade cattle, but they have a disadvantage in that they have a strong texture and low flavor due to the development of muscle fibers and low fat content. Therefore, The preference degree is significantly lowered. In order to compensate for these disadvantages, in the manufacturing method of the present invention, the raw meat of imported beef acute area is slaughtered and wet-aged until storage (1 stage aging), and aged in aging stage (2 stage aging) And specifically includes the following steps.

1) wet-aging the imported beef acupuncture site until slaughtering and domestic storage;

2) drying and aging the meat prepared in step 1) in an aged hull; And

3) removing the browned dried surface of the meat prepared in step 2).

In the case of producing the complex aged meat according to the present invention, the complex aged meat thus produced has a texture of hardness such as hardness, chewiness and the like due to the softening action during aging, as confirmed in the examples (analysis of texture and sensory evaluation) (See fragrance ingredient analysis) with a unique flavor, and it is also possible to utilize the imported beef chewing gum used as a low-priced material, so that the fat content is low It is possible to provide a high-quality aged meat product that is beneficial to health and exhibits high preference.

Hereinafter, the aging or manufacturing method according to the present invention will be described in detail for each step.

One) Complex ripening Step 1: Wet-aging

As described above, in the production method of the present invention, imported beef slaughtered at origin is first wet-aged to shorten aging period of dry-aging, thereby improving efficiency. Specifically, imported beef is vacuum-packed immediately after slaughtering, kept at refrigeration temperature, maintained at this temperature, proceeding to shipment, domestic receipt and storage, and low temperature-wet aging is proceeded. Improve the texture of imported beef and improve flavor.

In the above step 1), wet aging may be any wet aging method of meat products known in the art, and appropriate temperature and time conditions can be set according to the aging method. Preferably, the meat is allowed to undergo wet aging in a transport container in a vacuum packaging state. The temperature condition is -1 to 1 DEG C in a refrigerating temperature, the humidity is 50 to 60% in a relative humidity, the air flow (blowing) 7 m / sec. The aging period is preferably 35 to 45 days, but the wet aging condition may be changed depending on the condition of the raw material, and is not limited to the above conditions.

2) Complex aging Step 2: Dry-aging

By applying dry aging after wet aging according to step 1), it is possible to improve the texture and improve the flavor more effectively than by applying a conventional single aging method. The dry aging method can be used without limitation as long as it is a conventional dry aging method of the meat. For example, as in the embodiment according to the present invention, utilizing the aging high-temperature facility capable of temperature, humidity and air flow control It can proceed effectively. At this time, the aging temperature is preferably -1 to 3 ° C, the humidity is 75 to 95%, the air flow is 1 to 3 m / sec, and the aging period is preferably 10 to 20 days. May be changed depending on the state, and is not limited to the above conditions.

In one embodiment according to the present invention, in order to confirm the effect of the dry aging in the step 2), the texture feeling such as hardness and chewiness was measured by aging period using a texture analyzer , And texture of meat was significantly improved by dry aging. In addition, sensory qualities and flavor components of meat were analyzed by sensory evaluation and gas chromatograph-mass spectrometry (GC-MS), and it was confirmed that the sensory quality including flavor was significantly improved.

3) Removal of dried browning surface

In step 3), the surface of the complex aged composite aged meat is removed through steps 1) and 2). 2), the surface of the meat is oxidized while being in contact with air, and the browning which turns into a dark color occurs and the moisture is evaporated to form a hard surface, so that the surface area is lost as a food material, .

In the method of removing the dried browning surface, any conventional method of cutting food can be used without limitation. For example, it is possible to cut and remove the surface portion by using a meat cutting machine, a meat cutting tool (knife) And the removal area can be appropriately adjusted according to the degree of aging and the range of browning surface.

4) Additional treatment process

After removal of the surface according to step 3), a kneader (jacquard) may be used for additional crushing action, and an edible oil or spice may be added to enhance the flavor, and thereafter suitable for preventing oxidation and browning The complex aged meat is packed by the method. As the packaging method, the usual packaging method can be used without limitation, but it is preferable to use vacuum packaging. It is appropriately selected according to the product type and is packed and degassed as soon as possible to prevent oxidation and contamination.

In another aspect, the present invention provides a composite aged meat produced by the above method. The composite aged meat is characterized by exhibiting an improved texture and an excellent flavor that can not be exhibited by conventional beef import beef according to the unique complex aging method described above.

According to the present invention, in case of producing the complex aged meat according to the present invention, although the imported beef is used as the raw meat, the texture is improved and the flavor is improved and the preference degree is increased, but it has excellent price competitiveness as the low price portion, It is very useful for the production of aged meat products which have a high preference degree as well as an excellent price competitiveness by utilizing the composite aging method.

Fig. 1 is a graph comparing the results of texture measurement before and after the composite aging process.
Fig. 2 is a graph comparing the results of sensory evaluation before and after the composite ripening process.
Fig. 3 is a chromatogram of fragrance component measurement before and after the composite aging process.
4 is a graph comparing the results of the measurement of the perfume components before and after the composite ripening process.
FIG. 5 is a photograph of change in external shape according to the elapsed time of the ripening of the composite ripening stage 2-stage drying.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited by the following examples.

Example 1. Measurement of texture by composite aging process

In the present invention, in order to compare the texture of the composite aged meat before and after the composite aging process, two samples of the aged beef before and after the composite aging according to the present invention were prepared, After heating for 3 minutes in boiling water at 100 ° C, it was cut into 1 size and 1 cm length and hardness and chewiness were measured using a texture analyzer (Model: TA-XT plus Stable Micro System) ) Was repeatedly measured three times. In the case of the wet aging in the first stage, the temperature condition is -1 to 1, the humidity is 50 to 60%, the air flow (blowing) is 3 to 7 m / sec, and the aging period is 45 days In the case of dry aging, dry aging was carried out for 14 days at aged high temperature 0 ℃, humidity 90% and air flow 3 ~ 5m / sec. As can be seen from the measurement results, as shown in Fig. 1 and Table 2, the texture of hardness and chewiness was significantly improved by the softening action of the muscle fiber after the complex aging. (Confidence level 95%, α = 0.05)

Complex aging After complex ripening Hardness
(Hardness) 10217
(± 501) 6074
(± 216) Chewiness
(Chewiness) 3881
(± 500) 3029
(± 167)

Example 2. Composite aging Sensory Evaluation by Process

Composite aging was carried out under the same conditions as in Example 1, and the samples before and after the composite aging were each subjected to sensory evaluation. In the sensory evaluation, the professional panel is operated by 9 points scale (0 ~ 9 points) of color, flavor, texture, general preference degree, purchase intention, oil taste, cheese flavor, , And the significance level of mean difference was verified at 95% confidence level (α = 0.05). As a result of evaluation, as shown in FIG. 2 and Table 3, the flavor, texture, general preference, purchase intention, and cheese flavor after the compound aging were significantly improved. There was no significant difference in the color and odor of the items which were not desirable to change before and after the ripening, and the oil taste item did not show any significant difference either. There was no significant difference in oil taste and odor 3 items.

Complex aging After complex ripening color 6.3
(± 1.1) 6.7
(± 1.3) zest 4.6
(± 1.7) 6.7
(± 1.9) Texture 3.4
(± 1.2) 6.7
(± 1.9) Comprehensive preference map 4.0
(± 1.3) 6.6
(± 1.8) Purchase physician 4.1
(± 1.7) 6.1
(± 2.0) Oil taste 4.6
(± 2.2) 5.6
(± 2.2) Cheese flavor 3.0
(± 1.3) 5.5
(± 2.5) Odor 3.1
(± 1.8) 3.4
(± 2.3)

Example 3. Measurement of fragrance component according to complex ripening process

The fragrance components of the meat before and after the composite ripening process were measured by a gas chromatograph-mass spectrometer (GC-MS). The raw materials before and after the composite aging process were pulverized and collected in a headspace vial of 10 g each and equilibrated at 60 ° C for 30 minutes and then subjected to solid-phase microextraction (SPME) using PDMS / CAR (black) Volatile components were collected at 60 DEG C for 15 minutes. The collected components were analyzed by GC-MS equipped with a DB-225 column for 5 minutes, and analyzed for the types and area values of the various volatile components on the chromatogram. As can be seen from the results of FIGS. 3, 4 and Table 4, the content of benzyl alcohol (BnOH), which was not detected before processing in the meat after the complex ripening process, was specifically increased, and BnOH was found to have a roasted or burning taste, , Roasted, burned, balsamic, and fruity flavor. It was identified as a component contributing to specific flavor.

Complex aging After complex ripening BnOH (%) ND 18.6
(± 1.7)

Claims

1) wet aging the imported beef acute area in a vacuum packed state at a temperature of -1 to 1 占 폚 for 35 days to 45 days;
2) exposing the meat prepared in step 1) to air to dry aging at a temperature of -1 to 3 ° C, a relative humidity of 75 to 95% and a blowing condition of 1 to 3 m / sec; And
3) removing the browned dried surface of the meat prepared in step 2)
A method for producing a composite aged meat,
Wherein the imported beef cow use region is at least one site selected from the group consisting of beech root, bean curd, bean curd, and burnt bean curd.

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The method according to claim 1, wherein the imported beef in step 1) is aged in a shipping container.

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The method according to claim 1, wherein said step (2) is carried out in an aging mortar.

The manufacturing method according to claim 1, wherein in step 3), the surface is removed using a meat cutter or a meat cutter.

The method of claim 1, further comprising the step of grinding using a kneader.

The method according to claim 1, further comprising packaging the produced complex aged meat.

1) wet aging the imported beef acute area in a vacuum packed state at a temperature of -1 to 1 占 폚 for 35 days to 45 days; And
2) exposing the meat prepared in step 1) to air to dry-aging the meat at a temperature of -1 to 3 ° C, a relative humidity of 75 to 95% and a blowing condition of 1 to 3 m / sec,
A method for aging imported beef comprising the steps of:
Wherein the imported beef cow use region is at least one site selected from the group consisting of beech root, bean curd, bean curd, and burnt bean curd.

Composite aged meat, prepared by the method according to any one of claims 1, 4 and 6 to 9.