KR101906763B1 - Method for producing meat retort food which can be stored at room temperature - Google Patents

Abstract

The present invention relates to a method for producing meat retort food storable at room temperature and to meat retort food produced by the method, wherein the meat retort food produced by the production method of the present invention eliminated meat smell, has improved taste and texture, at the same time, meat and an oil layer are well separated and the meat retort food can be stored for a long period of time at the room temperature.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing meat retort food which can be stored at room temperature,

The present invention relates to a method for producing meat retort food that can be stored at room temperature and a meat retort food prepared by the method.

When meat is used as a food material, it is essential that the process of removing the meat present in the meat is indispensable. This is because, if meat is present in the meat, the consumer's preference for the meat is significantly reduced.

Pork and beef are very popular among Koreans including Koreans. It is rich in protein and high quality of fat. The taste of the meat is comparable to that of any other meat. However, pork Has a characteristic odor of pork and can be stomped if it is cooked. Especially, pork is cold, and northern people like Koreans are cold, so if you feed pork, it leads to stomach, The inside of the beef is particularly troublesome in summer when it is getting cold, and there is a problem that beef can not feel the original flavor and flavor of beef unless the beef is removed.

Most of the meat products currently in circulation in the market are frozen or chilled products. In the case of frozen or chilled products, there is a risk of deterioration of the meat during distribution or storage, and meat quality of the meat is likely to be deteriorated during thawing there is a problem.

That is, when meat is used as a food material, techniques for easily and efficiently removing the meat present in the meat and techniques for storing the meat at room temperature are required.

A method for preventing smell when making pork meat is described in Korean Patent Laid-Open Publication No. 10-2012-0108088, in which pine needles, green tea and loess are boiled together with pork to prepare meat pork. However, There is a problem in that the ingredients of the additive are decomposed during heating so that the pork can not be removed well.

Accordingly, in order to solve the above problems, it is urgently required to develop a technique capable of storing meat for a long time at a room temperature while efficiently removing it.

Accordingly, one object of the present invention is to provide a method for producing a granule, which comprises grinding and roasting a herbal medicine;

Placing the herbal medicine in a tea bag and sealing the same;

And a step of sterilizing the above-mentioned tea bag, cut meat, and purified water in a retort pouch to prepare a meat retort food that can be stored at room temperature.

It is another object of the present invention to provide a meat retort food prepared by the above method.

In order to accomplish the above object, the present invention provides a method for producing a fermented beverage, comprising: grinding and roasting a herbal medicine;

Placing the herbal medicine in a tea bag and sealing the same; And

And a step of sterilizing the above-mentioned tea bag, cut meat, and purified water in a retort pouch to prepare a meat retort food that can be stored at room temperature.

The present invention also provides a meat retort food prepared by the above method

The present invention relates to a method for producing a meat retort food that can be stored at room temperature and a meat retort food prepared by the method. Meat retort food produced by the method of the present invention has been used to remove meat, The texture is improved, the meat and oil layers are well separated and can be stored at room temperature for a long time.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view of a tea bag manufactured according to an embodiment of the present invention; FIG.
2 is a vacuum packed meat produced according to one embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for producing a granule comprising: grinding and roasting a herbal medicine;

Placing the herbal medicine in a tea bag and sealing the same; And

And a step of sterilizing the tea bag, the cut meat and the purified water in a retort pouch at a high temperature and a high pressure to prepare a meat retort food that can be stored at room temperature.

The herbal medicine means a natural product usable for medicinal use or edible use in the present invention, and the herbal medicine may be one containing herbal medicine.

The herbal medicine may be one or more selected from the group consisting of licorice, pepper, onion, onion, and red pepper. The herbal medicine may further include at least one selected from the group consisting of ginseng and wormwood, but the present invention is not limited thereto.

In addition, it is possible to roast the desired herbal medicine according to the taste of the consumer and further inject it into the tea bag.

The size of the particles obtained by pulverizing the herbal medicine may be 0.01 mm to 0.7 mm, and may be 0.05 mm to 0.5 mm, or 0.1 mm to 0.2 mm.

When the particle size of the herbal medicine is more than 0.7 mm, the surface area is small and it is difficult to remove the smell of meat. When the particle size is less than 0.01 mm, it can easily escape from the tea bag, There may be a problem.

Further, by pulverizing the herb medicine, each component to be injected into the tea bag can be uniformly added.

The roasting may be performed for 5 minutes to 30 minutes, preferably 10 minutes to 25 minutes, and more preferably 15 minutes to 20 minutes.

If the roasting is carried out for less than 5 minutes, it may not be easy to remove the odor of the meat because the moisture is not properly removed. If the roasting is performed for more than 30 minutes, it may become too dry and the herbal medicine component may be damaged.

The tea bag may be of a size sufficient to contain a total weight of 3 g of the herbal medicine, and may be, for example, 2 to 7 cm in length and 2 to 7 cm in width, but is not limited thereto.

If the herbal medicine is not put in the tea bag or sealed, it may be difficult to remove the retort food and to improve the taste, since the crude herb medicine may stick to the meat or damage the meat during sterilization at high temperature and high pressure May be deteriorated.

The meat may be, but is not limited to, pork, beef, chicken, lamb, horse meat, duck or rabbit meat.

The retort pouch may be of a size such that the cut meat and purified water can be packed in the retort pouch, and may be, for example, 150 to 300 cm in length and 180 to 250 cm in width, but is not limited thereto .

The weight ratio of the purified water and the meat may be 1: 1 to 1: 4, and may be 1: 2 to 1: 4 or 1: 2 to 1: 3.

When the weight ratio of the purified water and the meat is out of the range of 1: 1 to 1: 4, the meat is not sufficiently immersed in the purified water. Therefore, In this state, if sterilization is performed at high temperature and high pressure, the meat quality of the meat may be different depending on the site.

In one embodiment of the present invention, 550 g of the cut meat was placed in a retort pouch with 3 g of tea bag containing 500 g of purified water and herb medicine and sterilized at a high temperature and a high pressure, resulting in a retort food of 850 to 950 g.

The method may further include a step of cutting the meat to a predetermined size before the meat is put in the retort pouch. The step of cutting the meat to a predetermined size may further include the step of immersing the cut meat in the purified water to remove the blood .

On the other hand, if the meat is cut after the meat is immersed in the purified water, the blood may not be removed properly, and the odor of the produced meat may not be easily removed.

The purified water may be from 0.75% (w / v) to 4.5% (w / v) salinity and from 1% (w / v) to 4% (w / v), 1.5% w / v), or 1% (w / v) to 3% (w / v) salinity and preferably 2% (w / v) to 3% (w / v) salinity.

When the salinity of the purified water is less than 0.75% (w / v), the meat of the prepared retort food may be too thick and the salinity of the purified water exceeds 4.5% (w / v) You can make it.

In the step of sterilizing the tea bag, the cut meat and the purified water in a retort pouch, the tea bag, the cut meat and the purified water are put into a retort pouch, and the retort pouch is sealed before sterilization. If the retort is sealed after the sterilization, the contamination may be a problem in the sealing process. However, since the retort pouch is sealed and sterilized to produce the retort food, the meat retort food can be stored in a sterilized state for a long time have.

The present invention relates to a retort food prepared by the above method.

Since the prepared retort food is sterilized at a high temperature and a high pressure in a sealed state, it can be stored at room temperature for a long period of time.

Retort pouches have a thin and flat shape compared to bottles or metal tubes, which accelerates the penetration time of heat to the contents center during sterilization. Therefore, sterilization time can be shortened to prevent nutrition loss or quality damage of the contents, and long-term preservation can be made at room temperature for one year without using food additives such as bactericides and adjuvants. Also, it is easy to carry because it is light compared to canned or bottled water.

In a specific example of the present invention, the inventors of the present invention found that the pork specific treatments of meat retort food prepared by sealing tea bags, meat, and purified water containing herbal medicine in a retort pouch and sterilization were well removed, , Flavor and texture were all improved, and meat and oil were well separated (Experimental Examples 1 and 2). Therefore, the meat retort food manufacturing method of the present invention can remove the burden of meat, improve the taste of meat, This is a useful technique for long-term storage.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

It should be noted, however, that the following examples and experimental examples are illustrative of the present invention, and the content of the present invention is not limited by the following examples and experiments.

Example 1: Preparation of a tea bag containing a crude drug

1-1. Crushing and roasting of herbal ingredients

60,000 licorice, pepper, onion, onion, and red pepper were crushed to a size of 0.1-0.2 mm using a crusher, and after the crushed product was mixed, the crushed product was heated to 180 ° C using a roaster (Ampang Dumbbuller) Lt; RTI ID = 0.0 > 220 C < / RTI > for 15 to 20 minutes.

1-2. Manufacture of tea bags

(0.3 g of licorice, 0.03 g of pepper (Vietnam), 0.3 g of ginger (domestic), 2.36 g of onion (domestic) and 0.02 g of red pepper) obtained in Example 1-1, (OHKI, Japan) having a size of 5 cm in width and 6 cm in length and made of non-woven fabric, and the above-mentioned tea bag was sealed.

The tea bag thus prepared is shown in Fig.

Example 2: Preparation of Bosamo retort

The pork meat was cut in a square shape of 5 to 6 cm in length and 12 cm in length, and the pork was removed from the purified water for about 10 hours and washed with water.

(About 550 g) washed with the above-mentioned tea bag and the water prepared in Example 1-2 and a salinity of 2% (w / v) in a retort pouch (Shinil S Pack) of 240 cm in length and 220 cm in length 500 g of purified water was added and the retort pouch was sealed at a high temperature of 230 캜. After the sealed retort pouch was sterilized at 1 atm and at 123 캜 for 20 minutes (Future FMP, hot water system), retort pouches were sequentially treated at 4 캜 water for 20 minutes and then at 25 캜 water to room temperature.

Sterilization conditions are as follows:

The retort pouch was preheated for 33 minutes until the temperature reached 123 DEG C, and then sterilized at 123 DEG C for 14 minutes.

Example 3: Preparation of bosam retort using ginseng

In the same manner as in Examples 1 and 2, bosai retort was prepared. In the process of manufacturing the tea bag according to Example 1-1, 0.03 g of ginseng powdered and roasted in addition to licorice, pepper, Agricultural cooperative association) was further injected into the tea bag.

Example 4. Preparation of bosom retort using mugwort

In the same manner as in Examples 1 and 2, bosai retort was prepared. In the process of preparing the tea bag according to Example 1-1, 0.02 g of mugwort (powdered and roasted) powdered and roasted in addition to licorice, pepper, Were added to the tea bag by crushing and roasting.

Comparative Example 1. When boiling the pork with the herbal medicine

The herbal medicine used in Example 1-1 was boiled at 100 DEG C for 30 minutes together with 500 g of purified water having a pork meat and salinity (% (w / v)) of 2 used in Example 2, and it was cooled at room temperature.

The result of vacuum packaging of meat of the above formula is shown in Fig.

COMPARATIVE EXAMPLE 2 When a tea bag containing a herbal medicine is boiled together with pork

A tea bag containing a herbal medicine prepared by the method of Example 1-1 was added to 500 g of purified water having the pork meat and salinity (% (w / v)) used in Example 2 set to 2, boiled at 100 ° C for 30 minutes, It was cooled at room temperature.

Comparative Example 3. In case of using crude herb medicine which is not roasted

Bovine retort was prepared in the same manner as in Examples 1 and 2 except that roasted herb medicine was not roasted during the production of the tea bag according to Example 1-1.

Experimental Example 1. Identification and Sensory Evaluation of Bovine Retort Pork Reduction

1-1. Confirmation of the removal of pork in Bossam retort

In order to confirm whether or not the pork chops of the Bossam retort prepared by the methods of Examples 1 and 2 were removed, 30 adult men and women who were able to identify the presence of pork chops were selected as test panels, (Sample 1-1) prepared by the method of Example 3, pork (Sample 1-2) of Bosam retort prepared by the method of Example 3, pork of bosai retort prepared by the method of Example 4 (Samples 1-3), Comparative Example 1, Comparative Example 2, and Comparative Example 3 were evaluated based on the following criteria, and the results are shown in Table 1 below.

sample 1-1 1-2 1-3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Presence 1.4 1.5 1.5 2.4 3.3 3.4

[1: I have none at all; 2: no bite, 3: no bite if not worried, 4: some bite I, 5: bite I severe) As a result, a bosem retort prepared by the methods of Examples 1 and 2 1-1), the bosom retort (sample 1-2) prepared by the method of Example 3 and the bosam retort (sample 1-3) prepared by the method of Example 4 were almost free from the pork meat, In the case of the pork prepared by the method of Example 1, Comparative Example 2 and Comparative Example 3, it was confirmed that the pork was slightly left as compared with the Bosam retort prepared by the methods of Examples 1 and 2.

1-2. Sensory evaluation of bosam retort

In order to evaluate the sensory evaluation of the pork of the Bosam retort pork prepared by the methods of Examples 1 and 2, 30 adult males and females were selected as test panels, and the pork of Bosam retort pork (sample 1 -1), pork of Bosam retort (sample 1-2) prepared by the method of example 3, pork of Bosam retort (samples 1-3) prepared by the method of example 4, comparative example 1, comparative example 2, and Comparative Example 3 were subjected to sensory evaluation.

Specifically, the taste, flavor, and texture of pork were evaluated by each panel on the basis of the following criteria and averaged to be shown in Table 2.

sample 1-1 1-2 1-3 Comparative Example 1 Comparative Example 2 Comparative Example 3 flavor 1.4 1.5 1.5 2.4 3.3 3.4 incense 1.4 1.5 1.5 2.4 3.3 3.4 Texture 1.4 1.5 1.5 2.0 2.5 2.7 Synthesis 1.4 1.5 1.5 2.4 3.3 3.4

[Where 1: very good; (Sample 1-1) prepared by the methods of Examples 1 and 2 and Bosam retort (manufactured by the method of Example 3) (Example 2) Samples 1-2) and bosam retort (samples 1-3) prepared by the method of Example 4 were superior to pork prepared by the methods of Comparative Example 1, Comparative Example 2 and Comparative Example 3 in taste, All were excellent.

In addition, in the case of the sample 1-2, the ginseng flavor was found, and the taste of the meat was gentle ginseng taste. In the case of the sample 1-3, the taste of the meat was minty.

Experimental Example 2. Confirmation of separation of oil layer of bosam retort

(Sample 1-1) prepared by the methods of Examples 1 and 2, pork of Bosam retort (sample 1-2) prepared by the method of Example 3, and the pork prepared by the method of Example 4 We visually confirmed whether the oil produced during the boiling of pork and pork was well separated from the pork of Bossam Retort (Samples 1-3). Pork prepared by the methods of Comparative Example 1, Comparative Example 2, and Comparative Example 3 was used as a comparative control.

As a result, the bosomal retort (sample 1-1) prepared by the methods of Examples 1 and 2, the bosom retort (sample 1-2) prepared by the method of Example 3, the bosam retort (manufactured by the method of Example 4) Samples 1-3) were easily separated from the pork meat and oil easily by the naked eye, but the pork produced by the method of Comparative Example 1, Comparative Example 2, and Comparative Example 3 was not well separated from pork and oil .

Samples 1-1 to 1-3 are stored in a retort pouch in a state where pork and oil are well separated. Therefore, when removing pork from a retort pouch for tasting, it is necessary to further remove the oil layer present in pork It has the advantage of being able to consume pork immediately without oil layer.

Experimental Example 3 Effect of Salinity of Purified Water

The salinity of the purified water used in Example 2 was changed to 0.5% (w / v), 0.75% (w / v), 1% (w / v), 1.5% (w / v), 2% (w / v), 2.5% (w / v), 3% (w / v), 3.5% (w / v), 4% / v), or 5% (w / v) to prepare retort food.

The taste of the food prepared in the same manner as in Experimental Example 1 was evaluated, and the results are shown in Table 3 below.

Purified water salinity% (w / v) 0.5 0.75 One 1.5 2 3 3.5 4 4.5 5 Salty taste 1.5 2.6 2.8 2.9 2.9 3.0 3.2 3.3 3.5 3.9

[Here, 1: very warm; 2: singing, 3: okay, 4: jam, 5: very jam]

As a result, it was found that when the purified water having a salinity of 0.75% (w / v) to 4.5% (w / v) was used, The retort food was not so good because it was so slimy, and the retort food made with 5% (w / v) salty purified water was too sour and tasteless.

Experimental Example 4. Effect of Roasting Time

Bovine retort was prepared in the same manner as in Examples 1 and 2 except that the crude herb was roasted at 3 minutes, 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes, 30 minutes, or 35 minutes in Example 1, Food was prepared.

The results are shown in Table 4 below. ≪ tb > < TABLE >

Roasting Time 3 minutes 5 minutes 10 minutes 15 minutes 20 minutes 25 minutes 30 minutes 35 minutes Presence 2.8 2.0 1.6 1.3 1.3 1.5 2.0 3.3

[1: I have none at all; 2: I'm almost out of my job, 3: I can not feel it if I do not care, 4:

As a result, when the crude herb was dried for 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes, or 30 minutes, the pork was well removed, but when the pork was dried for 3 minutes, When it was not removed and dried for 30 minutes, the herbal medicine was damaged, and the pork meat was not removed well.

Claims (11)

Pulverizing and roasting the herbal medicine;
Placing the herbal medicine in a tea bag for removing the gut of the meat and sealing it; And
Adding the tea bag, cut meat, and purified water to a retort pouch, sealing the retort pouch, and sterilizing the meat bag.
The method according to claim 1, wherein the herbal medicine comprises at least one selected from the group consisting of licorice, pepper, ginger, onion, and red pepper.
The method according to claim 2, wherein the herbal medicine further comprises at least one selected from the group consisting of ginseng and wormwood.
The method according to claim 1, wherein the size of the particles obtained by pulverizing the herb medicine is 0.01 mm to 0.7 mm.
The method of claim 1, wherein the roasting is performed for 5 to 30 minutes.
The method of claim 1, wherein the weight ratio of the purified water to the meat is between 1: 1 and 1: 4.
The method of claim 1, further comprising the step of removing the blood by immersing the cut meat in the purified water after cutting the meat to a predetermined size.
The method of claim 1, wherein the purified water is 0.75% (w / v) to 4.5% (w / v) salinity.
The method according to claim 1, wherein the meat is pork, beef, chicken, mutton, horse meat, duck or rabbit meat.
2. The method of claim 1, wherein the sterilization is performed at 123 < 0 > C.
A meat retort food prepared by the method of any one of claims 1 to 10.

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