KR101903650B1 - The processing method of dry-ageing pork for high meat quality - Google Patents
The processing method of dry-ageing pork for high meat quality Download PDFInfo
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- KR101903650B1 KR101903650B1 KR1020160132745A KR20160132745A KR101903650B1 KR 101903650 B1 KR101903650 B1 KR 101903650B1 KR 1020160132745 A KR1020160132745 A KR 1020160132745A KR 20160132745 A KR20160132745 A KR 20160132745A KR 101903650 B1 KR101903650 B1 KR 101903650B1
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- A—HUMAN NECESSITIES
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- A23L3/36—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 고급 육질을 위한 돈육 건식 숙성 방법에 관한 것으로, 보다 상세하게는 60 내지 85% 습도, 0 내지 4℃ 온도 및 2 내지 7 m/초의 환풍 조건에서 돈육을 5일에서 20일간 건식숙성한 다음 바로 -40 내지 -20℃에서 급속동결하는 방법을 통해, 감칠맛과 같은 맛을 나타내는 아미노산인 글루타민 산 및 아스파라긴 산의 함량을 증가시킬 수 있고, 육질을 나타내는 올레인산의 함량이 증진되어 실제 돈육의 맛과 풍미가 증진될 수 있어, 소비자의 기호에 맞출 수 있다. 또한, 본 발명의 돈육 건식 숙성 방법으로 숙성된 돈육은, 종래 건식숙성방법을 이용하여 육질 조직이 해체되어 육질의 식감이 저감될 수 있는 한계에서 벗어나, 급속냉동하는 단계를 통해 숙성 육질을 유지하면서 전체적인 관능이 개선된 맛을 가지는 고급 돈육을 숙성할 수 있어 효과적이다.More particularly, the present invention relates to a method of aging a pork meat for high quality meat, more particularly, a method of aging pork in a dry condition at a temperature of 60 to 85%, a temperature of 0 to 4 ° C and a ventilation condition of 2 to 7 m / Next, by rapid freezing at -40 to -20 캜, the content of glutamic acid and aspartic acid, which are amino acids showing a flavor such as a richness, can be increased, and the content of oleic acid showing meat quality is increased, And the flavor can be improved, so that it can be adapted to the taste of the consumer. In addition, the pork meat aged by the pork dry aging method of the present invention is free from the limitation that the meat texture is disrupted by the conventional dry aging method and the texture of the meat is reduced, and the aged meat quality is maintained It is effective because it can mature the finest pork having a taste with improved overall sensory properties.
Description
본 발명은 고급 육질을 위한 돈육 건식 숙성 방법에 관한 것이다.The present invention relates to a pork dry mature method for high quality meat.
선진국 진입의 문턱에 있는 한국인의 소득 수준의 향상과 건강을 고려하는 측면이 강조되고 있는 현실로 보다 더 건강에 좋은 고급 육류의 수요가 증가하는 추세에 있다. 지금까지는 돈육의 소비 패턴은 지나칠 정도의 삼겹살 및 목살을 기준으로 그 소비가 집중되어 있는 반면 소위 적색육으로 불리는 후지나 등심 소비의 기호도가 매우 낮다. 이러한 경향이 그 제한 된 공급과 높은 소비량과의 불균형으로 가격 형성에도 큰 영향을 미치고 있는 실정이다. 또한 과거의 지방이 상대적으로 부족한 시기에 있어서는 삼겹살 소비가 용인 되어 진 바가 있었으나 고열량 섭취의 기회가 많은 현대인에게는 삼겹살이 지속적으로 선호육으로서 자리매김해야 할지에 대해서는 많은 의문을 제기하고 있는 상황이 되었다고 할 수 있다.As the income level of Koreans at the threshold of entry into developed countries and the consideration of health are emphasized, the demand for more healthy and better meats is on the rise. Until now, the consumption pattern of pork has been concentrated on the basis of excessive pork belly and neck, but the preference of so called red meat is very low. This tendency has a great influence on price formation due to the imbalance between the limited supply and the high consumption amount. In the past, when there was a relatively shortage of fat, poultry consumption was accepted, but it is said that it has become a problem for modern people who have a lot of opportunities for high calorie intake whether pork pork should be continuously positioned as preferred meat. .
이에 따라, 냉장고가 보급되기 이전 시대에는 식품을 저장하기 위한 방법으로서 주로 건조, 당장, 염장 또는 가열처리 등이 이용되었으나, 현재 육류 시장에서는 상대적으로 지방이 적은 부위를 소비하고자 하는 경향이 증가하고 있어, 지방이 적은 저 등급육을 맛 및 육질을 고급화하기 위한 새로운 숙성 및 저장방법을 개발하고자 하는 요구가 증가하고 있다. 이러한 요구에 맞춰, 최근 도축 후 돈육의 가공 처리 공정에서 건식 숙성(dry-ageing)법을 사용함으로써, 지방이 적은 돈육에서도 맛을 내는 주요 성분을 증대시켜 보다 육질을 고급화하기 위한 연구가 계속되고 있다.Accordingly, in the days prior to the popularization of refrigerators, drying, direct heating, salting or heat treatment was used as a method for storing foods, but in the current meat market, there is a tendency to consume relatively low fat portions , There is an increasing demand to develop new aging and storage methods for upgrading the taste and meat quality of low-fat meats with low fat. In order to meet such demands, researches have been continued to enhance the quality of meat by increasing the main ingredients that taste even in less fat pork by using the dry-aging method in the process of processing pork recently after slaughter .
이러한 연구 방법으로서, 아미노산 중에서 맛 물질로 알려진 글루타민 산 및 아스파라긴 산 성분을 분석하여 비교할 수 있고 전자혀 첨단기기 등이 개발되면서, 이에 따라 종래 주관적 경향이 큰 관능검사를 객관화하여 증명할 수 있어, 지금까지 체계적인 연구가 없어 정체되어 있던 새로운 브랜드의 숙성 돈육의 생산이 가능하게 되었다. 이를 통해 돈육 소비를 확대할 수 있어 비선호부위의 저등급 돈육을 활용화하여 고급화함으로써 돈육의 부가가치를 증대할 수 있을 것으로 기대되고 있으며, 이를 통해 국가 경쟁력을 제고하는데도 중요한 역할을 기대할 수 있을 것으로 대두되고 있다.As a research method, it is possible to analyze and compare glutamic acid and asparagine acid components, which are known as taste substances, among amino acids, and as electronic tongue advanced devices and the like are developed, it is possible to objectify and prove a sensory test having a tendency of conventional subjective tendency. It has become possible to produce aged pork of a new brand that was stagnant because there is no systematic study. As a result, it is expected to increase the added value of pork by increasing the use of low grade pork in the non - favored areas by upgrading the quality of pork, and it can be expected to play an important role in raising national competitiveness have.
따라서, 본 발명자들은 저 등급의 비선호부위 돈육을 이용하여 맛과 풍미를 개선시켜 소비자의 기호에 맞출 수 있는 고급 육질을 돈육을 생산하기 위한 돈육 건식 숙성 방법을 개발하고자 노력한 결과, 돈육을 3주 전후로 건식 숙성한 다음 바로 -40 내지 -20℃에서 급속 동결하는 방법을 통해, 감칠맛과 같은 맛을 나타내는 아미노산인 글루타민 산 및 아스파라긴 산의 함량이 증가함을 확인하였고, 관능평가 분석을 통해 실제 돈육의 맛과 풍미가 증진되므로, 본 발명의 돈육 건식숙성방법을 통해 저 등급의 돈육에서 맛과 풍미가 개선된 고급 숙성 돈육을 생산해 산업화 가능한 것을 확인함으로써, 본 발명을 완성하였다.Accordingly, the present inventors have made efforts to develop a pork dry-type fermentation method for producing high-quality meat-quality pork that can be tailored to consumers' preferences by improving taste and flavor using low-grade non-favorable site pork, It was confirmed that the contents of glutamic acid and aspartic acid, which are the amino acids showing the same taste as the richness, were increased by the method of rapid freezing at -40 to -20 ° C. after the dry fermentation and the taste of actual pork And the flavor is enhanced. Thus, the present invention has been completed by confirming that industrial grade pork can be produced with improved taste and flavor in low grade pork through the pork dry aging method of the present invention.
이에, 본 발명자들은 돈육을 5일에서 20일간 건식 숙성한 다음 바로 -40 내지 -20℃에서 급속 동결하는 방법을 통해, 저 등급의 돈육에서 맛과 풍미가 개선된 고급 돈육으로 숙성할 수 있는 돈육 건식숙성방법을 개발함으로써 본 발명을 완성하였다.Thus, the inventors of the present invention found that pork can be fermented for 5 days to 20 days in a dry state and then rapidly frozen at -40 to -20 ° C to produce pork that can be matured with high quality pork having improved taste and flavor in low- The present invention has been completed by developing a dry aging method.
따라서, 본 발명의 목적은 고급 육질을 위한 돈육 건식 숙성 방법 및 이를 통해 유통 가능한 숙성된 돈육 및 돈육가공식품을 제공하는 것이다.Accordingly, an object of the present invention is to provide a pork dry-type aging method for high-quality meat, and aged pork and pork processed food which can be circulated through the same.
상기 목적을 달성하기 위해, 본 발명은 In order to achieve the above object,
i) 돈육을 건식 숙성(dry-ageing) 하는 단계; 및i) dry-aging the pork; And
ii) 상기 건식 숙성한 돈육을 급속 동결하는 단계;를 포함하는, 돈육의 숙성방법을 제공한다.and ii) rapidly freezing the dry-aged pork.
본 발명의 바람직한 실시 예에서, 상기 건식 숙성은 60 내지 85% 습도, 0 내지 4℃ 온도 및 2 내지 7 m/초의 환풍 조건에서 수행하는 것일 수 있다.In a preferred embodiment of the present invention, the dry aging may be carried out at 60-85% humidity, 0-4 ° C temperature and ventilation conditions of 2-7 m / sec.
상기 단계 i)의 돈육은, 삼채(Allium hookeri) 분말, 삼채 추출물 또는 이들의 혼합물을 사료에 0.5 내지 2%로 첨가한 삼채 사료를 50 내지 70 ㎏ 체중의 자돈에 3 개월간 급여하고 도축하여 수득한, 삼채 돈육일 수 있다.Pork of step i) is three (Allium hookeri ) powder, a tuberous extract, or a mixture thereof in an amount of 0.5 to 2% in feed for 3 months in pigs weighing 50 to 70 kg and slaughtered.
상시 단계 i)의 돈육은 돼지의 등심, 후지, 목심 중 어느 하나의 부위일 수 있다.The pork of step i) may be any one of the pork loin, fuji, and lamb.
상기 단계 i)의 건식 숙성은 5일에서 20일간 숙성하는 것일 수 있다.The dry aging of step i) may be aged for 5 to 20 days.
상기 단계 ii)의 급속 동결은 영하 40 내지 영하 20℃에서 동결하는 것일 수 있다.The rapid freezing of step ii) may be freezing at minus 40 to minus 20 < 0 > C.
따라서, 본 발명은 고급 육질을 위한 돈육 건식 숙성 방법을 제공한다.Thus, the present invention provides a pork dry-aging method for high quality meat.
본 발명의 돈육 건식 숙성 방법은 60 내지 85% 습도, 0 내지 4℃ 온도 및 2 내지 7 m/초의 환풍 조건에서 돈육을 건식숙성한 다음 바로 -40 내지 -20℃에서 급속 동결하는 방법을 통해, 감칠맛과 같은 맛을 나타내는 아미노산인 글루타민 산 및 아스파라긴산의 함량을 증가시킬 수 있고, 실제 돈육의 맛과 풍미가 증진될 수 있어, 소비자의 기호에 맞출 수 있으므로 효과적이다.The pork dry aging method of the present invention is characterized in that the pork is dry-aged at a temperature of 60 to 85%, at a temperature of 0 to 4 캜 and at a ventilation condition of 2 to 7 m / sec and then rapidly frozen at -40 to -20 캜. The content of glutamic acid and aspartic acid, which are amino acids showing a taste similar to that of a richness, can be increased, and the taste and flavor of the actual pork can be improved.
또한, 본 발명의 돈육 건식 숙성 방법으로 숙성된 돈육은, 종래 건식숙성방법을 이용하여 육질 조직이 해체되어 육질의 식감이 저감될 수 있는 한계에서 벗어나, 급속 냉동하는 단계를 통해 단단한 육질과 개선된 맛을 가지는 고급 돈육을 숙성할 수 있어 효과적이다.In addition, the pork meat aged by the pork dry aging method of the present invention is free from the limitation that the meat texture is dismantled and the meat texture is reduced by the conventional dry aging method, It is effective because it can mature the high quality pork having taste.
도 1은 본 발명의 돈육 건식 숙성방법을 통해 숙성된 등심 부위의 단면을 나타낸다.Fig. 1 shows a cross section of a sirloin region matured by the pork dry matured method of the present invention.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
상술한 바와 같이, 현대 돈육 소비 시장에서 지방이 상대적으로 적은 부위에 대한 요구가 증가함에 따라, 이러한 비선호부위의 저 등급 돈육을 활용화하여 고급 맛과 풍미를 나타내는 돈육으로 숙성하기 위한 방법에 대한 연구가 계속되고 있다. 이러한 숙성 방법 중 하나로 건식숙성방법이 사용되고 있으나, 종래 건식숙성방법을 통해 숙성된 돈육은 육질 조직이 연해짐에 따라 육질의 식감이 저감되어 소비자의 기호를 만족시킬 수 없는 한계가 있다.As described above, as the demand for relatively low fat in the modern pork consumption market has increased, a study on a method for utilizing the low grade pork of this non-favored region and aging it with pork showing high quality taste and flavor Is continuing. One of these aging methods is a dry aging method, but the aged pork obtained by the dry aging method has a limit in that the texture of the meat is reduced as the meat texture is softened and the taste of the meat can not be satisfied.
본 발명의 고급 육질을 위한 돈육 건식 숙성 방법은 감칠맛과 같은 맛을 나타내는 아미노산인 글루타민 산 및 아스파라긴산의 함량을 증가시킬 수 있으며, 실제 돈육의 맛과 풍미가 증진될 수 있어, 소비자의 기호에 맞출 수 있으므로, 효과적이다. 또한, 본 발명의 돈육 건식 숙성 방법으로 숙성된 돈육은, 종래 건식숙성방법을 이용하여 육질 조직이 해체되어 육질의 식감이 저감될 수 있는 한계에서 벗어나, 급속 냉동하는 단계를 통해 단단한 육질과 개선된 맛을 가지는 고급 돈육을 숙성할 수 있어 효과적이다.The pork dry-type fermentation method of the present invention can increase the content of glutamic acid and aspartic acid, which are amino acids showing a taste such as a rich taste, and can improve the taste and flavor of actual pork, Therefore, it is effective. In addition, the pork meat aged by the pork dry aging method of the present invention is free from the limitation that the meat texture is dismantled and the meat texture is reduced by the conventional dry aging method, It is effective because it can mature the high quality pork having taste.
본 발명의 용어 “숙성”은 사후경직이 일어난 돈육을 숙성시켜 효소 작용을 통해 경직을 풀고 육질을 더욱 부드럽게 하며, 향미를 돋우기 위한 방법이다.The term " aging " of the present invention is a method for aging pork that has been subjected to post-stiffness, dissolving rigidity through enzymatic action, softening meat quality, and enhancing flavor.
따라서, 본 발명은 Therefore,
i) 돈육을 건식 숙성(dry-ageing) 하는 단계; 및i) dry-aging the pork; And
ii) 상기 건식 숙성한 돈육을 급속 동결하는 단계;를 포함하는, 돈육의 숙성방법을 제공한다.and ii) rapidly freezing the dry-aged pork.
또한, 본 발명은 상기 돈육의 숙성 방법으로 숙성된 돈육을 제공한다.In addition, the present invention provides aged pork by the aging method of the pork.
또한, 본 발명은 상기 숙성된 돈육을 포함하여 가공된 돈육가공식품을 제공한다. 상기 돈육가공식품은 본 발명의 숙성 방법으로 숙성된 돈육을 원료로 하여 제조되는 소세지, 햄 및 살라미같은 훈연가공식품, 너겟류 같은 냉동가공식품, 통조림, 육포와 같은 건조가공식품, 장조림같은 절임 가공식품, 레토르트 가공식품, 양념포장육 또는 반가공 냉장식품과 같이 축산가공식품으로서 당 업계에 알려진 것이라면 어떤 종류의 형태로도 제조될 수 있다.The present invention also provides a processed pork processed food including the aged pork. The pork processed food may be selected from the group consisting of fried processed foods such as sausages, ham and salami prepared from the aged pork produced by the aging method of the present invention, frozen processed foods such as nuggets, dried processed foods such as canned foods and beef jerky, Food, retort processed food, seasoned packaged meat, or semi-processed chilled food, as long as they are known in the art.
본 발명의 단계 i)의 돈육은 삼채 돈육일 수 있다. 상기 삼채 돈육은 삼채(Allium hookeri)를 혼합한 사료를 자돈에 급여한 후 수득한 삼채 돈육인 것이 바람직하며, 보다 구체적으로 삼채(Allium hookeri) 분말, 삼채 추출물 또는 이들의 혼합물을 사료에 0.5 내지 2%로 첨가한 삼채 사료를 50 내지 70 ㎏ 체중의 자돈에 3 개월간 급여하고 도축하여 수득할 수 있다. 보다 상세하게는, 삼채 돈육은 대한민국 공개특허 제 10-2015-0113411호에 기재된 방법으로 제조할 수 있다.The pork of step i) of the present invention may be a pork pork. The three pork is three (Allium hookeri) after fed the feed for pigs, and preferably in a three pork obtained, three and more specifically (Allium mixing hookeri ) powder, a tuberous extract or a mixture thereof in an amount of 0.5 to 2% in feed is fed to piglets of 50 to 70 kg body weight for 3 months and slaughtered. More specifically, the pork pork can be prepared by the method described in Korean Patent Publication No. 10-2015-0113411.
본 발명의 단계 i)의 돈육은 돼지의 등심, 후지, 목심 중 어느 하나인 것이 바람직하나 이에 한정되지 않으며, 일반적으로 숙성 후 육류 시장에서 판매되고 있는 돈육 부위라면 어떤 것을 사용하여도 무방하다.The pork of step i) of the present invention is preferably any one of pork loin, fuji and beef pork, but it is not limited thereto, and any pork parts sold in the aged meat market may be used.
본 발명의 단계 i)의 건식 숙성은 돈육의 표면을 포장하지 않은 상태로 냉장 조건에서 저장하는 숙성 방법이다. 상기 건식 숙성은 60 내지 80% 상대습도에서 수행하는 것이 바람직하나, 이에 한정되지 않는다. 상기 상대습도가 60% 미만인 경우 돈육의 과도한 수축이 일어나 육질이 질겨지며, 상대습도가 80% 초과인 경우 세균이 번식하여 이취 및 이미 현상이 발생할 가능성이 높아, 효과적이지 않다.The dry aging of step i) of the present invention is a method of aging in which the surface of pork is stored in a non-wrapped condition under refrigeration conditions. Preferably, the dry aging is performed at 60-80% relative humidity, but is not limited thereto. When the relative humidity is less than 60%, excessive shrinkage of the pork occurs and the meat quality is maintained. When the relative humidity is more than 80%, it is not effective because the bacteria multiply and the odor and the phenomenon are likely to occur.
상기 건식 숙성은 0 내지 4℃ 온도에서 수행하는 것이 바람직하며, 구체적으로 1℃ 전후에서 수행하는 것이 보다 바람직하나, 이에 한정되지 않는다. 상기 온도가 0℃ 미만인 경우 숙성에 관여하는 효소의 활성이 저해되어 숙성되지 않으며, 온도가 4℃ 초과인 경우 숙성에 관여하는 효소 활성은 증가하나 미생물에 의한 오염 또한 증가하여 이취 및 이취미 현상이 발생할 뿐 아니라 병원균의 번식이 증가하여 상품화할 수 없다.The dry aging is preferably carried out at a temperature of 0 to 4 ° C, more preferably about 1 ° C, but is not limited thereto. When the temperature is less than 0 ° C, the activity of enzymes involved in aging is inhibited and it is not aged. When the temperature is higher than 4 ° C, the enzymatic activity involved in aging is increased but the contamination by microorganisms is also increased. And the propagation of pathogens increases, so that it can not be commercialized.
상기 건식 숙성은 2 내지 7 m/초의 환풍 조건에서 수행하는 것이 바람직하나, 이에 한정되지 않는다.The dry aging is preferably performed at a ventilation condition of 2 to 7 m / sec, but is not limited thereto.
본 발명의 단계 i)건식 숙성은 3주 전후 숙성하는 것이 바람직하며, 구체적으로 8일 내지 12일 동안 숙성하는 것이 보다 바람직하나, 이에 한정되지 않는다.The step (i) of the present invention is preferably aged about 3 weeks after the dry-type aging, more preferably aged for 8 to 12 days, but is not limited thereto.
본 발명의 단계 ii)급속 동결은 -40 내지 -20℃에서 동결하는 것이 바람직하나, 이에 한정되지 않으며, 육 심부의 온도가 -40℃가 되기까지 동결하는 것을 목적으로 할 수 있다. 급속 동결 후 동결 상태에서 포장하면 품질을 보다 안전하게 유지할 수 있다. 급속 동결 시간은 1시간 내지 5시간 동안 동결하는 것이 바람직하다.The step (ii) of the present invention is preferably frozen at -40 to -20 占 폚, but not limited thereto, and it can be aimed at freezing until the temperature of the hexagonal part becomes -40 占 폚. Packaging in a frozen state after rapid freezing can maintain the quality more safely. The rapid freezing time is preferably frozen for 1 to 5 hours.
본 발명의 구체적인 실시 예에서, 본 발명자들은 삼채 돈육을 건식 숙성한 다음 바로 -40 내지 -20℃에서 급속 동결하여 건식숙성동결한 돈육을 제조하였고(도 1), 이를 종래 숙성하지 않은 대조군과 비교하였다. 그 결과, 본 발명의 건식숙성동결한 삼채 돈육 시료는 감칠맛과 같은 맛을 나타내는 아미노산인 글루타민산 및 아스파라긴 산의 함량이 증가하였으며(표 1), 관능평가 분석을 통해 실제 돈육의 맛과 풍미가 증진되는 것을 확인하였다(표 2).In a specific example of the present invention, the inventors of the present invention produced dry-aged frozen pork by dry-aging the pork pork and then rapidly freezing at -40 to -20 ° C (FIG. 1) and comparing it with the conventionally untreated control Respectively. As a result, the content of glutamic acid and asparaginic acid, which are flavor-rich flavors of the dry-aged frozen tri-pork pork samples of the present invention, increased (Table 1) and sensory evaluation improved the taste and flavor of pork (Table 2).
따라서, 본 발명의 돈육 건식 숙성 방법을 통해, 감칠맛과 같은 맛을 나타내는 아미노산인 글루타민산 및 아스파라긴산의 함량을 증가시킬 수 있고, 실제 돈육의 맛과 풍미가 증진될 수 있어, 소비자의 기호에 맞출 수 있다. 또한, 본 발명의 돈육 건식 숙성 방법으로 숙성된 돈육은, 종래 건식숙성방법을 이용하여 육질 조직이 해체되어 육질의 식감이 저감될 수 있는 한계에서 벗어나, 급속냉동하는 단계를 통해 단단한 육질과 개선된 맛을 가지는 고급 돈육을 숙성할 수 있어 효과적이다.Therefore, the content of glutamic acid and aspartic acid, which are amino acids showing a taste such as a richness, can be increased by the pork dry-aging method of the present invention, and the taste and flavor of the actual pork can be improved, . In addition, the pork meat aged by the pork dry aging method of the present invention is free from the limitation that the meat texture is dismantled and the meat texture is reduced by the conventional dry aging method, It is effective because it can mature the high quality pork having taste.
이하, 실시 예 및 실험 예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시 예 및 실험 예는 오로지 본 발명을 예시하기 위한 것으로서, 본 발명의 범위가 이들 실시 예 및 실험 예에 의해 제한되는 것으로 해석되지 않는 것은 당 업계에서 통상의 지식을 가진 자에 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. It should be apparent to those skilled in the art that these examples and experiments are for the purpose of illustrating the present invention only and that the scope of the present invention is not construed as being limited by these examples and experimental examples .
삼채Triptych 돈육의 건식 숙성(dry- The dry- ageingaging ) 및 동결) And freezing
공시 삼채 돈육의 등심 부위를 충청남도 예산의 다솜 농장에서 구입하여, 표면의 과도한 지방과 연결 조직을 제거하였다. 그런 다음, 등심 시료 1㎏를 약 10 ㎝ 두께의 조각으로 잘라 저장하였다. 등심 시료 조각은 그대로를 대조군(CON), 삼채 돈육군(AH)의 2 종류로 나누었다.The dorsal region of the pork pork was purchased from Dasom farm in Chungcheongnam - do Province, and excess fat and connective tissue on the surface were removed. Then, 1 kg of the sirloin sample was cut into pieces about 10 cm thick and stored. The pieces of the sirloin sample were divided into two types as the control (CON) and the trichotomy army (AH).
그런 다음, AH 시료 조각을 습도, 온도 및 통풍 조절이 가능하며 환류가 가능한 숙성전용장치 냉장고에서 건식숙성하였다. 건식숙성의 조건으로 60 내지 80% 습도 및 약 1℃ 전후의 온도를 유지하도록 설정하였고, 2 내지 7 m/sec 환류 상태를 유지하면서 10 일 동안 숙성하였다. 그런 다음, 각각의 시료 조각을 수득하여 -40 내지 -20℃에서 4시간 동안 급속동결한 후 진공팩에 포장하여 보관하였다(도 1).The AH sample pieces were then dry-matured in a refrigerator capable of regulating humidity, temperature, and ventilation and capable of refluxing. It was set to maintain a temperature of about 60 to 80% humidity and a temperature of about 1 캜 under the condition of dry aging, and aged for 10 days while maintaining a reflux state of 2 to 7 m / sec. Then, each sample piece was obtained, rapidly frozen at -40 to -20 DEG C for 4 hours, packed in a vacuum pack, and stored (Fig. 1).
[실험 예 1] 돈육의 건식 숙성 및 동결에 따른 아미노산 조성의 변화 분석[Experimental Example 1] Analysis of amino acid composition change by dry aging and freezing of pork
돈육에서 감칠맛을 나타내는 것을 아미노산의 조성에 관련되며, 글루타민산과 아스파라긴산이 증가할 때 감칠맛도 증가하여 돈육의 맛이 개선될 수 있음이 알려져 있다(Brand and Bryant, 1994; Yoshikazu et al., 2009). 이에, 돈육을 건식숙성한 후 급속동결 및 진공포장하였을 때 돈육의 품질이 개선되는지 여부를 확인하기 위해, 등심 시료 조각 100 g당 포함되는 유리아미노산의 조성(g)을 HPLC 분석(DIONEX, Sunnyvale, CA, USA)하였다.It is known that the richness of pork is related to the composition of amino acids, and when the glutamic acid and aspartic acid are increased, the richness is also increased and the taste of pork can be improved (Brand and Bryant, 1994; Yoshikazu et al ., 2009). (G) of free amino acids contained in 100 g of sirloin sample fractions were analyzed by HPLC analysis (DIONEX, Sunnyvale, Calif., USA) in order to confirm whether pork quality was improved by rapid freezing and vacuum packing after dry aging of pork, CA, USA).
그 결과, 하기 [표 1]과 같이 건식 숙성하여 냉동 및 진공포장한 삼채 돈육군(AH)은 대조군에 비해 글루탐산과 아스파라긴산의 함량이 유의적으로 증가하는 것을 확인하여, 본 발명의 건식숙성 및 급속냉동 방법으로 숙성된 돈육의 맛이 대조군에 비해 증가하는 것을 확인하였다(표 1).As a result, it was confirmed that the content of glutamic acid and aspartic acid was significantly increased in the trifoliate army (AH) which had been dry-aged and frozen and vacuum-packaged as shown in Table 1 below, It was confirmed that the taste of the pork ripened by the freezing method was increased compared to the control (Table 1).
* SEM: 평균에 대한 표준편차(Standard error of the mean)* SEM: Standard error of the mean
a-d: 동일 행의 값에 대하여 유의적으로 높은 값의 순서대로 a, b, c, d를 표기함. a-d: Mark a, b, c, d in the order of significant value for the values in the same row.
[실험 예 2] 돈육의 건식 숙성 및 동결에 따른 맛의 변화 분석[Experimental Example 2] Analysis of change in taste due to dry fermentation and freezing of pork
건식 숙성 및 급속동결로 인해 돈육의 아미노산 함량이 개선될 수 있음을 확인하였으므로, 아미노산의 개선 결과 돈육의 맛에도 변화가 있는지 여부를 확인하기 위해, 이러한 개선의 정도가 소비자에게 실제로 느낄 수 있는 정도인지 여부를 관능평가를 통해 확인하였다.It has been confirmed that the amino acid content of pork can be improved due to dry fermentation and quick freezing. Therefore, in order to confirm whether there is a change in taste of pork as a result of amino acid improvement, Were determined by sensory evaluation.
구체적으로, 훈련된 관능요원을 선발하여, 상기 <실시예 1>의 방법으로 건식 숙성하여 냉동 및 진공포장한 삼채 돈육군(AH) 및 대조군 조각을 시식한 결과를 설문조사하여 확인하였다. 설문조사를 통해 다즙성(Juiciness), 육질의 연함 정도(tenderness), 연결조직의 양(connective tissue amounts), 이취 강도(off-odor intensity)등을 조사하였다.Specifically, the trained sensory agents were selected, and the results of sampling the frozen and vacuum-packed trifold army (AH) and the control piece by dry aging by the method of Example 1 were surveyed and confirmed. Juiciness, tenderness, connective tissue amounts, and off-odor intensity were investigated in the questionnaire.
그 결과는 하기 [표 2]에서 나타난 바와 같이 두 군간에 급속동결을 통해서도 다즙성, 연도 등이 유의적인 차이로 개선되었으며 이취가 줄어 전체적인 관능이 삼채군인 AH군이 대조군인 CON에 비해 유의적으로 개선된 결과를 나타내었다. (p<0.05). The results are shown in Table 2. As shown in Table 2, the quickness of the quick freezing of the two groups improves the juiciness and the yearly significant difference, and the overall sensory performance of the AH group is significantly improved compared to the control group CON Respectively. (p < 0.05).
Claims (11)
ii) 상기 건식 숙성한 돈육을 영하 40 내지 영하 20℃에서 급속 동결하는 단계;를 포함하고,
상기 돈육은 삼채(Allium hookeri)를 혼합한 사료를 자돈에 급여한 후 수득한 것인 삼채 돈육의 숙성방법.
i) dry-aging the pork for 5 to 10 days at 60 to 85% humidity, 0 to 4 < 0 > C temperature and 2 to 7 m / sec ventilation conditions; And
ii) rapidly freezing the dry-aged pork at minus 40 to minus 20 < 0 > C,
Wherein the pork is obtained by feeding pigs mixed with Allium hookeri into piglets, and then aging the pork pork.
The method according to claim 1, wherein the pork of step (i) is any one of a pork loin, a fuji or a neck.
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