KR101909568B1 - Method for thawing frozen meat - Google Patents

Abstract

The present invention relates to a meat broth method capable of storing meat for a long period of time while maintaining the taste and flavor inherent to the meat, and a method for defrosting meat, which is capable of reproducing the flavor and taste of meat even after thawing, .
A method for defrosting frozen meat according to the present invention is a method for defrosting frozen meat, comprising: a first step of cutting frozen meat; A second step of first aging the cut frozen meat at -25 DEG C for 1 hour; A third step in which the primary aged meat is increased by 1 占 폚 while maintaining the temperature increased by 1 占 폚 for 1 hour and gradually increased to 1 占 폚 image; And a fourth step of vacuum packing the second aged meat.

Description

{Method for thawing frozen meat}

The present invention relates to a meat broth method capable of storing meat for a long period of time while maintaining the taste and flavor inherent to the meat, and a method for defrosting meat, which is capable of reproducing the flavor and taste of meat even after thawing, .

Due to the economic development and westernization of the diet, consumption of meat has increased, and demand for and interest in high quality and hygienically safe meat has increased. Accordingly, it is important to secure the safety and quality of meat in order to provide safe and qualitative meats suitable for consumers' preferences. In order to supply hygienically safe, fresh and high quality meat to consumers, researches on the production of safe livestock products, improvement of distribution system to maintain freshness, and quality and safety evaluation technology are continuously being carried out.

Koreans are very high in meat consumption, especially after fresh slaughter. However, in the case of fresh meat, the quality of the meat is reduced by the after-hardness, and the flavor and taste of the meat are kept for a long time. In particular, in the case of frozen dough kept for a long period of time, Taste can not be reproduced in many cases.

Various studies have been made on meat defrosting methods for improving the meat quality and solving the above problems. Looking at these proposed methods,

According to Korean Patent No. 10-1388783, a meat defrosting apparatus for defrosting frozen fish or meat using water at a room temperature is disclosed. However, the invention disclosed in the above-mentioned prior art is a defrosting apparatus for defrosting a frozen fish or meat by thawing The device is expensive and therefore expensive. In addition, since the frozen meat is immersed in water, the juice escapes and the flavor and taste of the meat can not be reproduced even after thawing.

The quality of meat is improved by chilling and aging. Especially, it is known that the improvement of meat flavor and flavor due to aging is strongly related to good taste (Jeong et al., 2006). Accordingly, the present invention provides a method for defrosting meat with increased taste and flavor due to refrigeration and aging.

Korean Patent No. 10-1231971

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and an object of the present invention is to provide a meat defrosting method which can reproduce flavor and taste of meat even after thawing.

Further, it is intended to provide a method of easily defrosting meat through a method of aging without any meat extracting device.

It is also intended to provide a method for defrosting meat which does not immerse in water or an additive liquid and can contain juice of frozen meat.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

A method for defrosting frozen meat according to the present invention is a method for defrosting frozen meat, comprising a first step of cutting the frozen meat, a step of firstly aging the cut frozen meat in a freezer at -25 ° C The first aged meat was increased by 1 ° C in a freezer at -25 ° C, and the temperature increased by 1 ° C was maintained for 1 hour and gradually increased to 1 ° C, And a fourth step of vacuum packing the second aged meat, and the first aging is performed by aging for 1 hour.

According to the solution of the above-mentioned problems, the present invention can reproduce the flavor and taste of meat even after thawing.

In addition, the meat can be easily thawed by a method of aging without a meat extractor.

In addition, the beverage can be immersed in water or an additive liquid, so that the juice of the frozen dough can be directly contained.

Figure 1 is a flow chart showing a method of defrosting meat to prevent juice loss

The present invention relates to a meat broth method capable of storing meat for a long period of time while maintaining the taste and flavor inherent to the meat, and a method for defrosting meat, which is capable of reproducing the flavor and taste of meat even after thawing, .

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

Hereinafter, a meat defrosting method for preventing the juice loss described above will be described in detail with reference to the drawings.

<Method of defrosting meat to prevent juice loss>

1 is a flow chart showing the flow of meat defrosting method for preventing juice loss according to the present invention.

First, in a first step (S100), in the method for defrosting frozen meat, the frozen meat is cut.

The frozen meat is frozen meat of slaughtered meat, which is meat which has not been bred and has not been broiled.

In addition, it is preferable to cut the frozen dough into a size of 20 x 15 cm. When the cut size of the frozen dough is less than 20 x 15 cm, the juice contained in the frozen dough may escape from the frozen dough, which may deteriorate the taste and flavor of the frozen meat produced by the present invention. If it exceeds 20X15 cm, it is preferable to cut under the above conditions because there is a possibility that the inside of the frozen dough will not be aged sufficiently in the aging step to be performed in the second step (S200) to the third step (S300).

Next, in the second step (S200), the cut frozen meat is first matured at -25 DEG C for 1 hour. Specifically, it is preferable that the frozen dough cut into a size of 20 x 15 cm is aged in a freezer at -25 ° C for 1 hour.

When the frozen meat is first matured at less than -25 캜, the temperature is too low to be aged for a long time, resulting in a problem of inefficiency, and there is a fear that the meat quality becomes hard or a peculiar odor of the frozen meat after thawing. In the case where the frozen meat is first aged at a temperature higher than -25 ° C, the frozen meat is easily decomposed in the second step of the third step (S300) to be carried out in the following step, and the flavor of the frozen meat It is preferable to perform primary aging under the above conditions.

If the frozen meat is first matured at less than 1 hour at -25 ° C, there is a risk that the meat is partially hardened. If the frozen meat is first matured at more than 1 hour at -25 ° C, In the third step (S300) to be carried out in the first step, it takes more time in the second aging process, and the efficiency may be lowered. Therefore, it is preferable that the first aging is performed under the above conditions.

Next, in the third step (S300), the primary aged meat is increased by 1 DEG C, and the temperature is increased by 1 DEG C for 1 hour, and is gradually increased to 1 DEG C for secondary aging. Specifically, the primary aged meat in the -25 ° C freezer was aged for 1 hour by increasing the freezer to -24 ° C, and the temperature was gradually increased in a manner such that the freezer was increased to -23 ° C and aged for 1 hour And the image is aged for 1 hour at a temperature of 1 ° C for each step.

Since the temperature gradually increases through the aging method in which the temperature is gradually raised by 1 ° C stepwise, the thawed meat is very soft in meat quality and has excellent flavor because it does not escape juice. In addition, by aging at the respective temperatures for one hour, the inside of the frozen dough can be aged sufficiently to allow the meat to be hardly hardened.

Also, when the image is aged to a temperature below 1 ° C, natural fermentation due to the action of enzymes generated during the second aging may not occur sufficiently, and the flavor of the thawed meat may be lowered. When aging, the aging temperature is high and there is a possibility of decaying. Therefore, it is preferable to aged under the above conditions.

Next, in a fourth step (S400), the secondary aged meat is vacuum-packed. Specifically, it is preferable that the second aged meat is vacuum packed within 5 minutes, and the inside of the meat is vacuum-packed rapidly so as to maintain an image of 1 ° C.

When the second aged meat is packed for more than 5 minutes, aging may proceed at room temperature and there is a possibility of decaying. There is a possibility that the reaction between the enzymes by natural fermentation at room temperature may be overcome and the flavor and flavor of the meat may be lowered It is preferable to perform rapid vacuum packing under the above conditions.

Hereinafter, the experiment contents of the meat broth method for preventing juice loss produced by different thawing conditions used in the present invention will be described in detail. The quality of meat is improved by chilling and aging. Especially, it is known that the improvement of meat flavor and flavor due to aging is greatly involved in improving airway quality. Therefore, the following Drip Loss and Cooking Loss measurement methods were selected as the juice measuring method, and the sensory evaluation of the meat defrosted according to the present invention was performed.

[Comparative Example 1]

Comparative Example 1 is a beef thawed using the defrosting function of a general domestic microwave oven.

[Comparative Example 2]

In Comparative Example 2, the beef was thawed in a refrigerated room (temperature of 0 to 5 캜) for one day.

[Comparative Example 3]

In Comparative Example 3, the beef was immersed in brine for 2 hours and then defrosted for 2 hours.

[Example 1]

Example 1 is a beef which has been thawed on the basis of the above production method.

[Example 2]

Example 2 is a beef prepared based on the above-described production method, which was first fermented in a freezer at -30 ° C and thawed.

[Example 3]

Example 3 is a beef prepared based on the above-described production method, which was first fermented in a freezer at -20 ° C and thawed.

[Example 4]

Example 4 is a beef prepared based on the above-described production method, wherein the primary aged meat was gradually fermented at 1 ° C for 30 minutes to increase the temperature to 1 ° C, and then fermented and thawed.

[Example 5]

Example 5 is a beef prepared based on the above-described production method, wherein the first aged meat was gradually fermented at 1 캜 for 2 hours to increase the temperature to 1 캜 and then fermented and thawed.

[Example 6]

Example 6 is a beef prepared based on the above-described production method, wherein the primary aged meat was gradually fermented at 0.5 ° C for 1 hour to increase the temperature to 1 ° C, followed by secondary aging and thawing.

[Example 7]

Example 7 is a beef prepared based on the above-described production method, wherein the first aged meat was gradually fermented at 2 ° C for 1 hour to increase the temperature to 1 ° C, and then fermented and thawed.

[Example 8]

Example 8 is a beef prepared based on the above-described production method, wherein the first aged meat was gradually fermented for 1 hour at 1 캜 for 1 hour and then increased to -1 캜 and then thawed and thawed.

[Example 9]

Example 9 is a beef prepared based on the above-described production method, wherein the first aged meat was gradually fermented at 1 占 폚 for 1 hour, increased to 0 占 폚, and then fermented and thawed.

A. Measuring Drip Loss Before Cooking

Hanwoo samples were cut into 2 × 2 × 1 cm, sealed in polyethylene plastic, and stored at each storage temperature. The samples were stored at 4 ° C for 12 hours, standardized and weighed. Drip loss before cooking was calculated as a percentage of weight loss of raw meat, and meat quality of beef before cooking was evaluated.

Drip loss (%) = {A- (B + C)} / (A - C) X 100

A: Total weight of sample in packed condition (g)

B: Sample weight (g) after removing the effluent after opening the package

C: Weight of packaging material (g)

The meat characteristics of the Korean beef fillet according to the first aging temperature and the second aging condition were measured through the loss amount (Drip Loss) measuring the amount of loss of juice from the meat, and the results are shown in Table 1 below.

division  Drip Loss (%) before cooking Comparative Example 1 23.0 Comparative Example 2 22.7 Comparative Example 3 23.4 Example 1 8.2 Example 2 10.6 Example 3 15.4 Example 4 10.2 Example 5 9.9 Example 6 9.8 Example 7 10.3 Example 8 13.1 Example 9 15.7

As shown in Table 1, when comparing Comparative Examples 1 to 3 and Examples 1 to 9, the juice loss before cooking was significantly lower than that of Examples 1 to 9 based on the defrosting method of the present invention .

Hereinafter, each of the first to ninth embodiments will be compared.

First, in Examples 1 to 3 in which the primary aging temperature was compared, it was found that Example 1 in which -25 占 폚 was subjected to the primary aging temperature showed the lowest Drip Loss (8.2%) .

In Example 1 and Examples 4 and 5 in which the secondary aging time was compared, there was no significant difference. However, in Example 1 in which the temperature was raised stepwise while keeping it for 1 hour, the lowest Drip Loss ).

In Example 1, Example 6, and Comparative Example 7 in which the secondary aging temperature was compared, there was no significant difference, but Example 1 in which the temperature was gradually increased by 1 deg. C had the lowest Drip Loss .

In the case of Examples 1 and 8 and 9 in which the highest secondary aging maximum temperature was compared, it was found that the highest drip loss was observed in Example 9 in which the temperature was elevated to 0 캜, It can be seen that Example 1, which was increased to 1 占 폚, showed the lowest Drip Loss.

Therefore, it can be seen that the first and second aged meat defrosting methods according to the present invention show the lowest Drip Loss.

N. Measuring juice loss after cooking (Cooking Loss)

The Hanwoo sample was cut into 5 × 5 × 1 cm, weighed, placed in polyethylene, heated at 80 ° C in a constant temperature water bath (BUCHI waterbath B-480, BUCHI Lab, Switzerland) for 30 minutes, The cooking loss of cooked beef was calculated by percentage of weight, and meat quality of beef after heating was evaluated.

Cooking loss (%) = (A - B) / A X 100

A: total weight of sample before heating (g)

B: total weight of sample after heating (g)

The meat quality after cooking according to the first aging temperature and the second aging condition was measured through a cooking loss measuring loss amount of the juice from the meat, and the results are shown in Table 2 below.

division  Cooking Loss (%) after Cooking Comparative Example 1 40.1 Comparative Example 2 42.3 Comparative Example 3 43.2 Example 1 10.2 Example 2 15.3 Example 3 19.9 Example 4 16.7 Example 5 16.0 Example 6 15.9 Example 7 20.2 Example 8 19.8 Example 9 22.9

As shown in the above Table 2, when comparing the composts 1 to 3 and the embodiments 1 to 9, the juice loss after cooking was significantly lower than that of Examples 1 to 9 based on the defrosting method of the present invention .

Hereinafter, each of the first to ninth embodiments will be compared.

First, in Examples 1 to 3 in which the primary aging temperature was compared, it was found that Example 1 in which -25 ° C was applied at the primary aging temperature showed the lowest cooking loss (10.2%) . Specifically, in the case of Example 2, the Drip Loss before cooking was about 2.4% as compared with Example 1, but the cooking loss after Cooking was about 5% .

In Examples 1 and 4 and 5 in which the secondary aging time was compared, Examples 4 and 5 showed similar cooking loss, and Example 1 exhibited the lowest juice loss after cooking Cooking Loss).

In the case of Examples 1, 6 and 7 in which the secondary aging temperature was compared, it was found that Example 1 in which the temperature was stepwise increased by 1 ° C showed the lowest Drip Loss . Specifically, in Example 7, the Drip Loss before Cooking was about 2.1% as compared with Example 1, but the Cooking Loss after Cooking was about 10.0% .

In the case of Example 1, Examples 8 and 9 in which the highest secondary aging maximum temperature was compared, it was found that the highest cooking loss after Cooking was obtained in Example 9, which was increased to 0 ° C, It can be seen that Example 1, which was raised to 1 占 폚, showed the lowest Cooking Loss after cooking.

Thus, it can be seen that the first and second aged meat defrosting methods according to the present invention show the lowest cooking loss after cooking.

C. Sensory evaluation

The sensory test was carried out by selecting fifteen researchers from the Korea Food Research Institute and providing them with pre-cooking beef after training. The results were as follows: moisture, marbling, incense (odor, , 9 = red), lipid color (1 = dark yellow, 9 = white) and freshness and taste. In the case of cooked meat, after the surface temperature of the electric grill (TG 603051, Tefal Co., France) reached 165 ° C, it was cooked until the deep portion temperature of the sample reached 70 ° C, Was provided in a size of 2 x 2 x 1 cm. The cooked meat was evaluated for the gloss of the surface, the smell of the smell, the smell of the sake, the smell of the sake, the flavor of the sake, the taste of the sake, the flavor of the sake, the texture of the sake, the juiciness, chewiness, the year (1 = chewy, 9 = chewy), elasticity and overall taste . At this time, there was no intensity (1 point), weakness (3 points), normal (5 points), strong (7 points), very strong (9 points), overall likelihood was very bad (1 point) (3 points), average (5 points), good (7 points), and very good (9 points). The samples provided were randomly sequenced to eliminate errors in the sensory test.

division surface
burnish incense flavor Odor Good Fragrant incense Richness A sweet taste Comparative Example 1 5.1 2.1 1.2 2.4 2.4 3.4 Comparative Example 2 4.7 1.2 1.4 2.8 2.7 3.1 Comparative Example 3 5.5 2.1 1.1 2.4 3.1 3.6 Example 1 8.8 8.3 8.8 8.7 8.6 8.8 Example 2 7.7 6.1 7.4 6.1 6.0 7.1 Example 3 8.3 6.5 7.2 6.4 7.3 7.5 Example 4 7.1 6.1 7.1 6.4 7.5 6.2 Example 5 7.5 4.9 5.7 5.7 7.1 6.4 Example 6 7.4 4.7 5.1 4.9 7.6 6.6 Example 7 6.5 5.5 6.3 5.7 6.7 7.3 Example 8 7.6 5.7 6.1 5.4 5.9 7.0 Example 9 5.9 5.1 5.9 5.5 5.3 6.5

division Texture Overall
Likelihood Juiciness Chewiness year Resilience Comparative Example 1 1.2 2.3 3.4 5.1 4.3 Comparative Example 2 1.5 2.1 4.0 5.0 3.9 Comparative Example 3 1.3 3.1 4.5 4.3 4.2 Example 1 8.5 8.5 8.7 8.7 8.7 Example 2 2.4 7.1 5.3 7.3 6.2 Example 3 2.3 7.2 4.8 7.6 6.1 Example 4 2.8 6.5 6.7 6.9 5.1 Example 5 3.1 6.3 6.1 7.0 5.3 Example 6 3.0 5.5 5.6 7.1 6.5 Example 7 4.4 4.9 5.4 6.3 5.3 Example 8 4.1 5.1 6.0 6.4 6.3 Example 9 2.0 5.7 6.3 7.0 6.4

As a result of the sensory evaluation of the odor, the surface glossiness, flavor, taste, texture and overall acceptability of the meat, which was thawed under the conditions of the present invention, showed the most excellent sensory performance as shown in Tables 3 to 4.

Comparing Example 1 with Examples 2 to 3, in the case of Example 2 or 3, wherein the primary aging temperature was -30 ° C or -25 ° C, the juicer sensory evaluation in texture was lowest. It can be expected that the juice contained in the meat tissue was removed much more than in Example 1.

In the case of Examples 1 and 4 and 5 in which the secondary aging time was compared, the juiciness sensory evaluation and the sensory evaluation of sensory evaluation in the texture were low. It can be expected that the juice contained in the meat tissue was removed more than in Example 1, and the flavor peculiar to the meat was not properly removed.

In addition, in Examples 1 and 6 and 7 in which the second aging temperature was compared, in Examples 6 and 7, the juiciness, chewiness, and sensory evaluation of texture were low. It can be seen that the texture is largely changed according to the aging temperature, and it can be understood that the example 1 in which the temperature is stepwise increased by 1 ° C is the condition that can contain the most juice.

In addition, in Examples 1 and 8 and 9, in which the highest secondary aging temperature was compared, in Juices 8 and 9, the juiciness sensory evaluation of texture was the lowest. It can be seen that Example 1, in which the image was elevated to 1 占 폚, is a condition that can contain the most juices.

It can be seen from the above sensory evaluation that the first preferred embodiment of the first and second aged meat defrosting methods thawed by the present invention has the highest overall preference.

According to the solution of the above-mentioned problems, the present invention can reproduce the flavor and taste of meat even after thawing.

In addition, the meat can be easily thawed by a method of aging without a meat extractor.

In addition, the beverage can be immersed in water or an additive liquid, so that the juice of the frozen dough can be directly contained.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S100. A method for defrosting frozen meat, comprising the steps of:
S200. The cut frozen meat was firstly aged for 1 hour at -25 캜,
S300. The first aged meat was gradually increased by 1 캜 for 1 hour up to 1 캜,
S400. In the fourth step of vacuum packing the second aged meat,

Claims (2)

In a method for thawing frozen meat,
A first step of cutting the frozen meat;
A second step of first aging the cut frozen meat in a freezer at -25 ° C;
A third step of increasing the temperature of the first aged meat by 1 ° C in a freezer at -25 ° C for 1 hour while gradually increasing the temperature to 1 ° C;
And a fourth step of vacuum packing the second aged meat,
Wherein the primary fermentation is produced by aging for 1 hour. delete

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