KR101934492B1 - Method for softening meat and soft meat prepared by the same - Google Patents

Abstract

The present invention relates to a method for softening meat, which comprises the following steps: (a) preparing meat and an enzyme solution; (b) vacuum packing the meat in the enzyme solution so as to produce a vacuum packaging material; (c) preparing an enzyme-treated vacuum packaging material by subjecting the vacuum packaging material to an enzyme reaction; (d) removing the enzyme solution from the enzyme-treated vacuum packaging material and inactivating the enzyme to prepare enzyme-inactivated meat; and (e) sterilizing the enzyme-inactivated meat. Therefore, the method for softening the meat of the present invention can uniformly soften meat tissues in softening the meat, remarkably shortens the duration required for the meat softening and can reduce costs by softening the meat through a simple method.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a meat softening method and a soft meat prepared according to the method,

The present invention relates to a meat softening method and a soft meat produced by the method, and more particularly to a meat meat softening method which shortens the time required for meat softening and reduces the hardness of the meat A softening method of meat which can be supplied to a patient suffering from dysphagia or an elderly person, and a soft meat produced according to the method.

In 2013, the proportion of elderly persons aged 65 or older is 12.2% in 2013, which is expected to increase steadily from 3.1% in 1970 to 24.3% in 2030 and 37.4% in 2050. In particular, It is expected to increase from 0.9% in 2013 to 2.5% in 2030 and 7.7% in 2050. Aging is an irreversible, predictable and unavoidable process that continues to death and is a universal biological process for everyone. Normal aging can impair the physiological reserve and homeostasis of each organ system without disease. Such aging causes decrease of appetite, loss of tongue taste cells, difficulty in salty and sweet taste, weakness of teeth, difficulty in eating hard foods due to use of denture, less saliva, It can be difficult. In addition, there is a phenomenon in which the strength of drinking is weakened, the gastric mucosa is inactivated, the gastric juice secretion is lowered, the secretion of pancreatic juice is lowered, and the digestion ability of fat is inferior in particular.

Swallowing disorders imply that it is difficult to prepare the oral condition to swallow food or move from the mouth to the stomach. If these problems occur, symptoms such as coughing and suffocation, clinging to food, salivation, and malnutrition may occur during or after meals. In addition, nutritional imbalance is also likely to occur in elderly people with poor chewing ability because the food that has not been properly crushed is fed to digestive organs or chewable foods.

Particularly, in the case of meat, there is a possibility that it can supply quality protein to the patient or the elderly whose energy is low, and it may be difficult for chewing, swallowing and digestion. Therefore, it is easy to digest and easy to ingest As well. However, in order to enjoy the taste of the meat itself, it is necessary to increase the degree of preference of the meat by reducing the hardness while maintaining the shape and texture of the meat, and various techniques for softening the meat have been developed.

Accordingly, there is also a need to develop a method of softening meat that not only enhances the convenience of meat consumption for the patient and the elderly, but also increases the preference of the less-favorable portion of the meat.

Japanese Laid-Open Patent No. 2011-024490 Korean Patent Registration No. 10-1663476

It is an object of the present invention to provide a meat product which not only uniformly softens a meat structure in softening meat but also significantly shortens the time required for softening treatment and softens the meat according to a simple method, To provide a method of softening the meat.

Another object of the present invention is to improve convenience of meat intake of patients and aged patients whose masticatory, swallowing and digestive ability is lowered, and also to improve the preference of meaty meat with less favorable taste, To provide soft meat that can be cooked.

According to an aspect of the present invention,

(a) preparing meat and enzyme solution; (b) vacuum packing the meat in an enzyme solution to produce a vacuum packaging material; (c) preparing an enzyme-treated vacuum packaging material by subjecting the vacuum packaging material to an enzyme reaction; (d) removing the enzyme solution from the enzyme-treated vacuum packaging material and inactivating the enzyme to prepare an enzyme-inactivated meat; And (e) sterilizing the enzyme-inactivated meat.

The meat may be at least one selected from beef, pork and chicken.

The meat in step (a) may be tumbled.

The enzyme solution may be an aqueous solution having a concentration of 0.2 to 2% of protease.

In step (b), the meat and enzyme solution may be in a volume ratio of 1: 0.5 to 1: 2.

In step (b), the vacuum packaging may be performed by allowing the enzyme reaction to be performed while depressurizing the air for 30 to 300 seconds while the meat is immersed in the enzyme solution.

The enzyme reaction of step (c) can be carried out at a temperature of 35 to 45 DEG C for 40 to 160 minutes.

The enzyme reaction of step (c) can be carried out by placing the vacuum packaging material in a water bath.

The enzyme inactive treatment of step (d) may be heat treatment at 80 to 130 캜 for 1 to 30 minutes.

The sterilization treatment of step (e) may be carried out at 90 to 130 DEG C for 10 to 60 minutes.

According to another aspect of the present invention,

Soft meat produced according to the method is provided.

The meat softening method of the present invention not only softens meat uniformly in the softening of meat but also significantly shortens the time required for softening treatment and softens the meat according to the method to reduce the cost .

The soft meat of the present invention not only improves the convenience of meat intake of patients and aged patients whose chewing, swallowing and digesting ability is lowered, but also improves the preference for meat with less fat content, that is, .

Fig. 1 is a flowchart sequentially showing the meat softening method of the present invention.
Fig. 2 shows the result of measurement of change in meat hardness according to the enzyme concentration in Test Example 1. Fig.
Fig. 3 shows the result of measuring the change in meat hardness according to the enzyme reaction temperature in Test Example 2. Fig.
Fig. 4 shows the result of measuring the change in meat hardness according to the enzyme reaction time in Test Example 3. Fig.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Fig. 1 is a flowchart sequentially showing the meat softening method of the present invention. Hereinafter, the meat softening method of the present invention will be described with reference to Fig.

First, The enzyme solution  (Step a).

The meat may be beef, pork, chicken or the like, and it is preferable to use a lean meat having a low fat content, but the scope of the present invention is not limited thereto.

The meat may be cut to an appropriate size to facilitate penetration of the enzyme solution.

In some cases, the meat may be subjected to a tumbling treatment to further facilitate the penetration of the enzyme solution. In particular, the softening efficiency can be improved by performing tumbling treatment on meat or a specific region having a high hardness of the tissue because the fat content is low.

Thereafter, To the enzyme solution Immersed  Vacuum packaging material is prepared (step b).

The enzyme solution is preferably an aqueous solution having a concentration of 0.2 to 2%, more preferably 0.3 to 1.5%, still more preferably 0.4 to 1.0% of the protease.

The protease may be papain, proteomax, bromelin, ficine, and the like. However, the scope of the present invention is not limited thereto, and various enzymes capable of degrading meat tissue It is preferable to use a harmless component to the human body.

Here, the meat and the enzyme solution are preferably in a volume ratio of 1: 0.5 to 1: 2, and it is preferable that the meat be completely immersed in the enzyme solution. Thus, the meat can be completely immersed in the enzyme solution so that the enzyme solution can be uniformly infiltrated into the meat tissue.

Preferably, the vacuum packaging is performed by immersing the meat in an enzyme solution for 30 to 300 seconds while depressurizing the air to perform an enzymatic reaction, more preferably 60 to 200 seconds. When the enzymatic reaction in the vacuum packaging process is performed for less than 30 seconds, the enzyme can not penetrate uniformly into the tissue, so that even when the next step of the enzyme reaction is performed, the effect of the crushing treatment can not be sufficiently exhibited.

Specifically, in the vacuum packaging, the meat packed in the enzyme solution is put in a vacuum container, and the vacuum is applied to the chamber type vacuum packing machine. By vacuuming the vacuum container, the air in the packaging container and the dissolved air in the enzyme solution come out And sealing the container.

Next, the vacuum packaging material is subjected to an enzyme reaction to produce an enzyme-treated vacuum packaging material (step c).

The enzyme reaction is preferably performed at a temperature of 35 to 45 DEG C for 40 to 160 minutes, more preferably at 37 to 42 DEG C for 60 to 120 minutes.

If the time of the enzyme reaction is shorter than the lower limit, softening does not occur properly. If the enzyme reaction time is longer than the lower limit, softening occurs excessively, resulting in excessive softening of the tissue and deformation of the meat.

In order to maintain the temperature for a predetermined period of time, the enzyme reaction is preferably carried out by placing the vacuum packaging material in a water bath. However, the scope of the present invention is not limited thereto, It is also possible with an incubator. By using a water bath, the thermal conductivity can be improved and the efficiency of the enzyme reaction can be improved.

Thereafter, in the enzyme-treated vacuum packaging material Enzyme solution  After removal, the enzyme is inactivated to produce enzyme-inactivated meat (step d).

The inactivation of the enzyme is preferably performed by heating the meat at 80 to 130 ° C for 1 to 30 minutes, more preferably at 90 to 110 ° C for 3 to 10 minutes.

Finally, the enzyme-inactivated meat is sterilized (step e).

The enzyme-inactivated meat may be sterilized for commercialization and preferably sterilized at 90 to 130 DEG C for 10 to 60 minutes.

Hereinafter, embodiments of the present invention will be described in detail.

[Example]

Example  One

First, the beef frozen state was cut into 2.5 x 2.5 x 1.5 cm ³ , and the defrosted beef was prepared. A 1% (w / w) proteomax enzyme aqueous solution was prepared. , And then the packaging container was vacuum-packed by putting it in a chamber type vacuum packing machine for 60 seconds and sealing it. Then, the enzyme solution was vacuum-packed in a water bath at 40 ° C for 1 hour, and the enzymatic solution was removed. The enzyme solution was deactivated by boiling water for 5 minutes. Next, sterilization was performed at 121 DEG C for 25 minutes.

Example  2

Except that a 0.25% (w / w) proteomax enzyme aqueous solution was used instead of the 1% (w / w) proteomax enzyme aqueous solution.

Example  3

Except that a 0.5% (w / w) proteomax enzyme aqueous solution was used in place of the 1% (w / w) proteomax enzyme aqueous solution.

Example  4

Except that the enzyme reaction was carried out at 4 DEG C for 1 hour instead of the enzyme reaction at 40 DEG C for 1 hour.

Example  5

Except that the enzyme reaction was carried out at 25 DEG C for 1 hour instead of the enzyme reaction at 40 DEG C for 1 hour.

Example  6

Except that the enzymatic reaction was carried out at 65 DEG C for 1 hour instead of the enzyme reaction at 40 DEG C for 1 hour. In the case of meat reacted with enzyme at 65 ° C, the texture was difficult to measure and the properties were not separately measured.

Example  7

Except that the enzyme reaction was carried out for 2 hours instead of the enzyme reaction for 1 hour.

Example  8

The skin was softened in the same manner as in Example 1, except that the enzyme reaction was carried out for 4 hours instead of the enzyme reaction for 1 hour.

Comparative Example  One

The bean curds were softened in the same manner as in Example 1, except that the bean curd and the enzyme aqueous solution were not vacuum packed.

Comparative Example  2

The bean curd was softened in the same manner as in Example 1, except that the bean curd and the enzyme aqueous solution were subjected to a vacuum treatment for 20 seconds instead of the vacuum treatment for 60 seconds.

[Test Example]

Test Example  1: Hardness analysis according to enzyme concentration

Hardness (kg · f / cm ² ) was measured for softened softwood according to Examples 1 to 3 and Comparative Examples 1 and 2, and the results are shown in FIG.

According to FIG. 2, the higher the concentration of the enzyme aqueous solution, the lower the hardness after soaking, and the hardness can be variously controlled by adjusting the immersion time or the concentration of the enzyme in consideration of the use of food and meat . However, in Comparative Example 1 or Comparative Example 2 in which vacuum packaging was not performed or the vacuum packaging time was short, it was found that the softening effect was low even though it had the same enzyme concentration as in Example 1.

Test Example  2: Hardness analysis according to enzyme reaction temperature

The hardness (kg · f / cm ² ) was measured for softened softwood according to Examples 1, 4, 5 and 6 and Comparative Examples 1 and 2, and the results are shown in FIG.

According to FIG. 3, as the enzyme reaction temperature rises to 65 ° C., the hardness is lowered. When the temperature is too low, the change of hardness is not large. When the temperature is too high, the hardness is excessively lowered, There is a concern that the degree of preference may fall. However, in Comparative Example 1 or Comparative Example 2 in which the vacuum packaging was not performed or the vacuum packaging time was short, the softening was performed at the same temperature as in Example 1, but the softening effect was lower than in Example 1.

Test Example  3: Analysis of hardness according to enzyme reaction time

Hardness (kg · f / cm ² ) was measured for softened softwood according to Examples 1, 7 and 8 and Comparative Examples 1 and 2, and the result is shown in FIG.

According to Fig. 4, the longer the enzyme reaction time, the smaller the hardness was, but no significant difference was observed between Examples 1, 7 and 8 treated for 1 to 3 hours. However, considering the efficiency and safety of the softening process, it is considered to be most suitable to perform the enzyme treatment for about 1 hour. However, Comparative Example 1 or Comparative Example 2 in which vacuum packaging was not performed or the vacuum packaging time was short was softened for the same time as in Example 1, but it was found that the softening effect was lower than in Example 1.

Experimental Example  4: Elderly person preference analysis

A total of 62 elderly persons aged 65 years or older (good: 31 teeth in a tooth condition and 31 teeth in a poor tooth condition) were subjected to a softening treatment according to Examples 1 and 7, And the results are shown in Table 1 below. The Good and Poor groups were selected by the Yonsei University College of Dentistry considering the condition of the teeth, and the * mark indicates a large difference between the intermediate score (3 points) and the 95% confidence level.

group Good Good Poor Poor Significant difference Sample number Example 1 Example 7 Example 1 Example 7 Overall likelihood 3.3 3.3 3.3 3.0 X Chewing strength 2.1 * 2.1 * 2.0 * 2.0 * X Swallowing intensity 2.4 * 2.3 * 1.9 * 2.4 * X

As a result of the evaluation, no significant difference was observed between the two groups of soft meat, but there was a significant difference between soft meat and standard in strength and strength of swallowing in both groups.

There was no significant difference in overall acceptability for the standard and soft meat in both groups. In addition, both groups evaluated that the soft meat was significantly softer than the standard and that it was easy to turn around.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, many modifications and changes may be made by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims. The present invention can be variously modified and changed by those skilled in the art, and it is also within the scope of the present invention.

Claims (11)

(a) preparing meat and enzyme solution;
(b) an inputting step (b-1) of placing the meat and the enzyme solution in a packing container at a volume ratio of 1: 1.5 to 1: 2; A step (b-2) of depressurizing a chamber-type vacuum packaging machine to remove the air in the packaging container and the air dissolved in the enzyme solution in the packaging container into which the meat and enzyme solution has been introduced, And a packaging step (b-3) of sealing the packaging container;
(c) preparing an enzyme-treated vacuum packaging material by subjecting the vacuum packaging material to an enzymatic reaction at a temperature of 35 to 45 DEG C for 40 to 120 minutes;
(d) removing the enzyme solution from the enzyme-treated vacuum packaging material and inactivating the enzyme to prepare an enzyme-inactivated meat; And
(e) disinfecting the enzyme-inactivated meat, the method comprising the steps of:
The meat is meat which is not heat-treated,
The enzyme solution is a protease aqueous solution having a concentration of 0.3 to 1.5 (w / w)%,
The depressurization step for depressurizing and vacuuming is performed for 60 to 200 seconds,
The step of preparing the enzyme-treated vacuum packaging material is performed by placing the vacuum packaging material in a water bath,
The step of preparing the enzyme-inactivated meat is carried out by heat treatment at 80 to 130 ° C for 1 to 30 minutes,
Wherein the step of sterilizing is performed at 90 to 130 DEG C for 10 to 60 minutes. The method according to claim 1,
Wherein the meat is at least one selected from beef, pork, and chicken. The method according to claim 1,
Characterized in that the meat of step (a) is tumbled. delete delete delete delete delete delete delete delete

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