KR101929665B1 - Ripening method to mature meat in a membrane wrapping paper with high moisture permeability - Google Patents

Abstract

The present invention relates to an aging method for aging meat by using a membrane wrapping paper having a large water permeation amount, and has a disadvantage that the improvement of the year and the flavor of the meat is less when the wet aging is performed, and the year and the flavor of the meat However, it is about aging method which can compensate for the disadvantage of causing excessive economic loss due to removal of crust, thereby reducing the rate of wrinkling while improving the year and flavor of meat. Meat fermentation method of the invention gave at least ^{1,000g / m 2 / 24hr (ASTM} E-96 BW) after packing the meat into more than membrane wrapping paper with a moisture-permeable amount, the temperature of 0 ℃ ~ 30 ℃ the meat is aged . In this case, the drips exuding from the meat may cause decay, so they are quickly discharged to the outside through the membrane wrapping paper. The meat is self-digested by microorganisms and enzymes in the meat, The increase of the free amino acid increases the flavor of the meat, and since the crust does not occur after aging, the amount of reduction is small, which is economical.

Description

Technical Field [0001] The present invention relates to a method of aging a meat using a membrane wrapping paper having a high moisture permeability,

The present invention relates to a meat aging method, and more particularly, to a method of aging meat using a hydrophilic non-porous type membrane wrapping paper having a large moisture permeation amount.

In general, slaughtering of cattle or pigs causes the muscles to harden and lose stretchability over time, resulting in poor postoperative rigidity with poor water retention. In other words, post stiffness refers to a state in which muscles or joints become stiff after a creature dies, in which the supply of oxygen is stopped while breathing is stopped, the glycogen in the muscle becomes lactic acid and the pH is significantly lowered, It is a phenomenon in which myosin forms a net-shaped gel and muscle contracts.

This post-stiffness is a process in which the content of ATP in the muscle is lowered to a certain level and the myofibrils are contracted and not relaxed again, so that the glycogen and ATP are completely consumed, And the PH reaches about 5.6. At this time, as the myofibrils contract, the space between the myofibrils narrows and the water holding capacity becomes lower. These rigid meats are very bad when cooked and the flavor drops and becomes tasteless. In order to improve the post rigor, meat is kept at a temperature of -1.7 ℃ or above for a long time at the freezing point of meat, and the method of enjoying meat by enhancing the year, water holding capacity and flavor by the extermination of the exfoliation and self- Aging.

As a result of the enzymatic digestion of the proteolytic enzymes, the improvement in the fermentation period during fermentation was induced by cathepsin, which has the maximum viability at pH 6.0 or lower, and calcium activating enzyme (CAF) (CAF) degrades the protein, and when the pH is lowered after the lapse of time, the cappedin decomposes the structural proteins such as myosin and actin. The degradation of these proteins weakens the binding of the ectomycin, which weakens the structure of the Z-line connecting the extermination and extermination, leading to the fragmentation of the myofibers that easily breaks down. In addition, the free amino acids and peptides generated during the degradation of capecadin protein and the inosine monophosphate (IMP) produced during the decomposition of ATP present in the muscle improve the flavor of meat.

In general, after the post-stiffening is completed, the pH in the muscle of the meat becomes closer to the isoelectric point (PH 5.0), the water holding capacity is lowered, and the water exudation of the meat is increased, so that the juice inside the meat is discharged to the outside, Protein degradation by proteolytic enzymes increases the pH in the muscles and increases the water holding capacity, which leads to an increase in juiciness and a thickening of meat.

On the other hand, conventional aging methods include wet aging and dry aging. The wet aging method is a method of vacuum-packing meat processed into a partial meat into a package and aging the meat while keeping it at a refrigeration temperature of -1.7 ° C or higher, which is the freezing point of meat.

However, such a wet aging method is advantageous in that the meat can be stored for a long time because the meat is stored at a refrigeration temperature of -1 ° C to 2 ° C for a long time, , It inhibits the activity of aerobic microorganisms and keeps them at refrigeration temperature of -1 ℃ ~ 2 ℃, which is remarkably low temperature compared with the general optimal temperature of microorganisms, 30 ~ 40 ℃. This also inhibits the activity of microorganisms decomposing protein The degradation rate of the protein is slow and the decomposition amount of the protein is also small, so that the fermentation does not improve the tenderness and flavor even if the fermentation is aged.

In the dry aging method, the meat is directly exposed to the environment at a temperature of 2 ° C to 4 ° C, a humidity of 65% to 95%, and a wind of 2m / sec to 7m / sec, It is an aging method that ages throughout the day. The dry aging method has an advantage in that the meat age is improved, the free amino acid content and the IMP content are improved and the flavor is improved compared with the wet aging method. However, since the meat is exposed directly to the air for a long time, At the same time, the meat surface is dry and hardened, resulting in crust. Since this crust must be consumed only in the edible part after removal, it must be removed after it is removed. Since the amount of debris generated by removing the crust is about 35 to 45% by weight, it causes great economic loss.

Registered Patent Registration No. 10-1176779 of Korea Patent Registration No. 10-1176779 entitled "Method of aging beef by conversion of temperature and air volume" is a method of activating enzymes and microorganisms by activating the temperature and air contact, It is a technology to mature beef through aging process by repeating stabilizer which stabilizes the activity of enzymes and microorganisms by blocking air contact. Also, the registered 'Registration number 10-1064009', 'Meat wrapping packing device for aging' is a technique for ripening meat by aging meat cut into a certain size with wrapping wrap.

KR 10-2017-0050208 A KR 10-1331472 B1

In the conventional dry aging method, the economic loss due to the removal of the crust is very high, and the wet aging method has a problem in that the degradation rate of the protein is slow and the decomposition amount of the protein is also small so that the improvement of the year and the flavor is small. In particular, in the past, most of them have been vacuum-packed or non-moisture-permeable plastic wrap to pack meat and aged to inhibit microbial activity, resulting in slow protein degradation and low protein degradation. Is not greatly improved.

Disclosure of the Invention The present invention has been proposed in order to solve the above-mentioned problems. It is an object of the present invention to provide a method and apparatus for preventing meat from being contaminated with bacteria or viruses such as fungi, E. coli, etc. or contamination of ultrafine dust The membrane is packed in an anti-fouling packaging that can protect the membrane from aging with a temperature of about 0 ° C to 30 ° C, , The activity of enzymes and microorganisms is increased and autolysis proceeds to increase the degree of smallization of meat to improve the tenderness and the content of free amino acid and IMP (inosine monophosphate) To increase the flavor of the meat, and to provide a method of aging meat using a membrane wrapping paper having a high moisture permeability.

In order to achieve the above object, the method of the present invention is an anti-fouling method for preventing meat from being contaminated by bacteria, viruses or other contaminated substances such as fungi or E. coli, to have, it has an at least ^{1,000g / m 2 / 24hr (ASTM} E-96 BW) moisture permeability in order to discharge the drip (drip) exuded from the meat to the outside and at least the external water so that it can not be penetrated into the 2,000mm A primary stabilization step of packing the meat with a membrane wrapping paper having a water pressure of at least H ₂ O (ISO 811) and then storing the meat at 1 ° C to 2 ° C for 1 to 2 days to eliminate post stiffness; A primary activation step of maintaining the microorganisms at 0 캜 to 30 캜 for 3 hours to 2 days after the primary stabilization step; A secondary activation step of keeping the temperature lower than the primary activation step and maintaining the temperature of 2 ° C to 5 ° C for 3 hours to 15 days in order to prevent excessive aging after the primary activation step; After the secondary activation step, it is vacuum-packed with the other wrapping paper on the membrane wrapping paper of the meat, and the secondary stabilization step of keeping the temperature at -1.5 ° C to 0.5 ° C for 12 to 36 hours.

The method of aging meat using a membrane wrapping paper having a high moisture permeability according to the present invention has the following effects.

First, unlike the dry aging method, it is packed with the antifouling membrane packing which can prevent the contamination of meat by external bacteria, viruses or other contaminants, have.

Second, the sourness and the fermented meat that can be felt in the wet aged mature meat by vacuum packing can be reduced compared to the wet aged meat.

Third, the content of free amino acid and IMP (inosine monophosphate) can be increased and the flavor of meat can be improved without excessive increase in the loss rate caused by the occurrence of crust, which is a disadvantage of the dry aging method.

Fourth, by increasing the activity of microorganisms and increasing the degree of smallization of meat, very light meat quality can be obtained.

Fifth, there is no odor of salty odor due to the ripening of fermented meat with wet ripening and the smell of fermented meat with ripening of dry fermentation.

Brief Description of the Drawings Fig. 1 is a flow chart showing a method of aging meat using a wrapping paper having a large water-permeation amount according to the present invention,
Fig. 2 is a photograph showing meat color before packing and meat coloring in an ether-based polyurethane membrane wrapping paper used in the ripening example 1 of the present invention,
Fig. 3 is a photograph showing the meat color of the aged meat after packing the meat with the ether-based polyurethane membrane wrapping paper used in the ripening example 1 of the present invention,
FIG. 4 is a photograph showing the results of photographs of the vacuum packaging of the wrapping paper on the wrapping paper after aging according to the ripening example 1 of the present invention,
FIG. 5 is a photograph showing the color of the meat packed with the polyether-ester block copolymer membrane wrapping paper used in the ripening example 2 of the present invention,
Fig. 6 is a color photograph of meat ripened after wrapping meat with a polyether-ester block copolymer membrane wrapping paper used in the ripening example 2 of the present invention. Fig.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features, and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings. The following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.

FIG. 1 is a flowchart showing a method of aging meat using a membrane wrapping paper having a large moisture-permeable amount according to the present invention.

As shown in FIG. 1, a method for aging meat using a membrane wrapping paper having a large water-permeation amount according to the present invention includes steps S1, S2, and 3 of packing meat to be aged with a membrane wrapping paper, (S6), a secondary activation step (S4), a step (S5) of packing the vacuum pouch on the membrane wrapper, and a secondary stabilization step (S6).

Membrane wrapping paper used for aging meat according to the present invention is a hydrophilic nonporous film. In the aging example 1 of the present invention, a hydrophilic nonporous polyurethane having a hydrophilic functional group based on polyether (PolyEther) And a hydrophilic nonporous polyether-ester block copolymer film was used in Aging Example 2. In addition wrapping the membrane used in the present invention, moisture permeability is at least 1,000g / m ² / 24hr (ASTM so that it can cause if accumulates comes out from the interior of the exudation of meat when aged moisture decay quickly discharging it to the outside of the package E-96 BW) up to 20,000 g / m in ^{2 / 24hr (ASTM E-96} BW) , and if this occurs, such as due to a temperature difference when stored in sukseongsil or cold store drip water pressure so that it can not be penetrated by the station into the packaging castle Is preferably at least 1,000 mm H ₂ O (ISO 811) to at most 25,000 mm H ₂ O (ISO 811).

As shown in FIG. 1, the method for aging meat according to the present invention comprises the steps of (S1) packaging the meat to be aged with the wrapping paper, (1) a primary stabilization step (S2) (S4), vacuum packaging (S5), and secondary stabilization (S6) on another wrapping paper on the membrane wrapper.

Referring to FIG. 1, in the wrapping step (S1), the packing of the meat to be aged is carried out with a membrane. The membrane wrapping paper is a hydrophilic nonporous film having antifouling properties. In the aging example of the present invention, a hydrophilic nonporous polyurethane film (10) having a hydrophilic functional group based on PolyEther and a hydrophilic nonporous polyether- A polymer film (20) was used.

According to the present invention, a membrane wrapping paper made by adhering hydrophilic nonporous films is a multifunctional membrane wrapping paper having antifouling property, moisture permeability and water pressure resistance. The reason for packaging meat with this multifunctional membrane wrapper is as follows. First, it is safe and hygienic because it is packed with anti-fouling membrane packing which can prevent contamination by bacteria, microorganisms such as mold, coliform, virus and other pollutants such as 0.01μm to 10μm. The second is to maintain the temperature of 0 ℃ ~ 30 ℃ to increase the activity of the microorganism. When the water exudes from the inside of the meat is aged when it is aged, it causes the decay. Therefore, the moisture permeability g / m are used for packaging or more membrane ^{2 / 24hr (ASTM E-96} BW). Third, if there are water droplets due to temperature difference when stored in a fermentation room or refrigerated warehouse, use a membrane wrapping paper with a water pressure resistance of at least 2,000 mm H ₂ O (ISO 811) or higher so that it can not permeate back into the wrapping paper. Fourth, since the membranes made of hydrophilic, non-porous ether-based polyurethane film and hydrophilic, non-porous polyether-ester block copolymer film have different moisture permeabilities, more than 10 kg of hydrolyzed polyether- Polymer membrane wrapping is used for the aging of less than 10 kg meat, which is relatively easy to mature, into hydrophilic, non-porous, ether-based polyurethane membrane wrapping paper.

The first stage of stabilization (S2) is a step of packaging with membrane wrapping paper and then keeping the temperature at 1 ~ 2 ℃ for 1 ~ 2 days in order to reduce the posterior stiffness and to reduce the temperature of deep meat during the meat processing. Post stiffness is achieved by the complete depletion of glycogen and ATP, followed by complete shrinkage of the myofibrils, followed by a hardening step without loosening, reaching a pH of about 5.6.

In many cases, however, the temperature of the processing chamber, which processes the carcass into the minced meat, reaches 10 ° C to 15 ° C. The meat at these temperatures inevitably raises the temperature of the deep part. The primary stabilization step (S2) is a step of eliminating the post stiffness and a step of lowering the deep temperature of the partial meat to wait for the microorganisms to be stabilized.

The primary activation step S3 is a step of maintaining the packing state of the membrane wrapper 10 after the primary stabilization step S2 and aging for 3 hours to 2 days while maintaining the temperature of 0 ° C to 30 ° C to be. The temperature is set to be appropriate for the microorganism to activate, and the small digestion is promoted by activation of the proteolytic enzymes cathepsin and calcium activating enzyme (CAF) to soften the tough part of the meat to increase the year of meat , Free amino acids and peptides produced during the decomposition process of capecadin protein, and IMP (inosine monophosphate), which is produced in the process of decomposition of ATP present in muscle, improve the flavor of meat.

After the post-hardening period, the pH, which was about 5.8, fell to about 5.6 after post-stiffening. As the pH became close to the isoelectric point of 5.0, the water capacity was lowered and the water exudation was increased so that the juice inside the meat was discharged to the outside. However, in the process of protein degradation during fermentation, the pH in the muscle is increased, and the water holding capacity is also increased. As a result, juiciness is improved.

In the second activation step S4, the temperature is lowered while maintaining the packing state of the membrane wrapper after the first activation step (S3), and the solution is stored at a temperature of 2 ° C to 5 ° C for 3 to 15 days .

(ATP → ADP → AMP → IMP → HxR → Hx → UOX), ATP ~ IMP is a component of the fermentation process which is aged Step, HxR ~ Hx is excessive aging step, UOX is decaying step), the temperature is lowered to 2 ~ 5 ℃ to lower the microbial activity and proceed with aging.

The step S5 of vacuum packaging the membrane wrapping paper with another wrapping paper may proceed to an excessive aging step if the meat having a degree of aging of about 60% to 70% is further aged through the secondary activation step (S4) In order to prevent this, vacuum packaging is carried out on the wrapping paper with a wrapping paper.

The secondary stabilization step (S6) is performed after the vacuum packaging step (S5), at a temperature of -1.5 DEG C to -0.5 DEG C (preferably -1.5 DEG C) close to -1.7 DEG C, which is the freezing point of meat, To 36 hours (preferably, 1 day), thereby suppressing the activity of the microorganism as much as possible. In other words, although there are microorganisms that are active even under the freezing point, almost all microorganisms stop their activity when they approach the freezing point of meat, so that they are made into aged meat with about 60% ~ 70% of maturity.

When the final consumer is judged to be aged, if it is judged that further aging is necessary, dry aging can be carried out in a state of being vacuum-packed, wet-aged, or vacuum-packed and packaged only with a membrane wrapper .

≪ Aging Example 1 &

Aging Example 1 of the present invention is an example in which 3 kg of pork is packed using ether-based polyurethane (10) as a membrane wrapping paper, and the temperature and time of each step are maintained as shown in Table 1 below.

division Temperature time Remarks Membrane wrapping paper Ether-based polyurethane The primary stabilization step 1.5 ° C 28 hours Primary Activation Phase 15 ℃ 10 hours Secondary Activation Phase 2 ℃ 3 days Secondary stabilization step -1.5 ℃ 1 day

FIG. 2 is a photograph showing the meat color of the ether-based polyurethane membrane wrapping paper used in the ripening example 1 of the present invention, FIG. 4 is a photograph showing a meat packed with 3 kg of pork and finished with aging. FIG. 4 is a photograph showing a vacuum packed with a different wrapping paper on a membrane wrapper after aging according to the ripening example 1 of the present invention.

As shown in FIG. 2, the wrapping paper used in the ripening example 1 is a wrapping paper made of a hydrophilic polyurethane material, and the hydrophilic polyurethane film used therein is a hydrophilic polyurethane film having hydrophilic functional groups based on PolyEther Non-porous polyurethane film (10).

In aging Example 1, 3 kg of pork was packed using an ether-based polyurethane membrane, stabilized for 28 hours while maintaining the temperature at 1.5 캜 in the primary stabilization step as shown in Table 1, The mixture was activated for 10 hours while maintaining the temperature at 15 ° C. and activated for 3 days while maintaining the temperature at 2 ° C. in the second activation step. As shown in FIG. 4, the temperature in the second stabilization step after vacuum packaging with the vacuum packaging paper 30 And stabilized for 24 hours while maintaining the temperature at -1.5 ° C.

As shown in FIG. 3, when the fermentation was completed, the color of the meat was red like beef, and the sensory evaluation was performed in a state where the fermentation was completed. As a result, as shown in Table 2, It can be seen that it is greatly improved.

division Vacuum packaging wet aging ^{1 )} Polyurethane membrane aging ^{2 )} Color 4.5 6.2 Taste 5.2 6.5 Flavor 5.3 6.2 Texture 4.5 5.6 PH ³⁾ 5.71 5.81

1) Vacuum packaged and aged for 5 days at 2 ° C

2) Aging under the conditions of Table 1

3) PH before fermentation was 5.64

* 1 point (very bad) to 10 points (very good)

* Sensory Evaluation Panel Participation 10

≪ Aging Example 2 >

The aging example 2 of the present invention is an example in which 3 kg of pork is packed using a polyether-ester block copolymer 20 as a membrane wrapping paper, and the temperature and time of each step are maintained as shown in Table 3 below.

division Temperature time Remarks Membrane wrapping paper The polyether-ester block copolymer The primary stabilization step 2 ℃ 30 hours Primary Activation Phase 20 ℃ 8 hours Secondary Activation Phase 2 ℃ 3 days Secondary stabilization step -1.5 ℃ 24 hours

Fig. 5 is a photograph showing the meat color of 3 kg of pork packed in the wrapping paper of the polyether-ester block copolymer membrane used in the ripening example 2 of the present invention and before aging. Fig. - It is a meat color photograph of meat which has packed 3 kg of pork with wrapping paper of ester block copolymer membrane and finished aging.

The membrane wrapping paper used in the ripening example 2 is a wrapping paper made of a polyether-ester block copolymer material, as shown in FIG. 5, in which the hydrophilic polyether-ester block copolymer film 20 used therein is a film having hydrophilic functional groups Hydrophilic non-poros polyether-ester block co-polymer is a hydrophilic non-porous polyether-ester block copolymer film.

In aging Example 2, 3 kg of pork was packed using a polyether-ester block copolymer membrane and stabilized for 30 hours while maintaining the temperature at 2 캜 in the primary stabilization step as shown in Table 3, , And the mixture was activated for 8 hours while maintaining the temperature at 20 캜. During the second activation step, the mixture was activated for 3 days while maintaining the temperature at 2 캜. After the vacuum packaging, the mixture was stabilized for 24 hours while maintaining the temperature at -1.5 캜 will be.

As shown in FIG. 6, when the fermentation was completed, the color of the meat was red like beef, and the sensory evaluation was performed in a state where the fermentation was completed. As a result, the meat quality It can be seen that it is greatly improved.

division Vacuum packaging wet aging ^{1 )} Polyether-ester block copolymer Membrane aging ²⁾ Color 4.5 6.0 Taste 5.2 6.1 Flavor 5.3 6.4 Texture 4.5 5.6 PH ³⁾ 5.71 5.83

1) Vacuum packaged and aged for 5 days at 2 ° C

2) Aging under the conditions of Table 3

3) PH before fermentation was 5.64

* 1 point (very bad) to 10 points (very good)

* Sensory Evaluation Panel Participation 10

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

10: Ether-based polyurethane membrane wrapping paper
20: Polyether-ester block copolymer membrane wrapping paper
30: Vacuum wrapping paper

Claims (2)

A primary stabilization step in which slaughtered meat is packaged in a packed state in a packaged state and then stored at a temperature of 1 ° C to 2 ° C for 1 to 2 days to eliminate post stiffness;
A primary activation step in which the enzyme and the microorganism are maintained for 3 hours to 2 days at 0 ° C to 30 ° C for activation after the primary stabilization step;
A second activation step of keeping the temperature lower than the first activation step and maintaining the temperature of 2 ° C to 5 ° C for 3 hours to 15 days to prevent over-cooking after the first activation step;
Vacuum packaging the membrane wrapping paper with another wrapping paper after the second activation step; And
And a secondary stabilization step of maintaining the temperature in the vacuum packed state at a temperature of -1.5 ° C to -0.5 ° C for 12 hours to 36 hours,
The membrane wrapper
The mold and E. coli, such as bacteria or virus or other antifouling (anti-fouling) to prevent contamination of the meat due to the contaminants, and water vapor transmission rate at least ^{1,000g / m 2 / 24hr (ASTM} E-96 BW) up to 20,000 from ^{g / m 2 / 24hr (ASTM} E-96 BW) , and the water pressure resistance property is at least 2,000mm H ₂ O (ISO 811) up 25,000mmH ₂ O (ISO 811) of, an ether-based polyurethane having hydrophilic Unperforated in (hydrophilic The use of membrane wrapping material made of non-poros ether based polyurethane or hydrophilic non-porous polyether-ester block co-polymer material Gt; delete

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