KR102037072B1 - Method of manufacturing a ham using microwave heating injection molding and oven process and a ham manufactured by the method - Google Patents

Abstract

The present invention comprises the steps of (a) grinding the raw meat to provide ground meat, (b) adding a salt and an additive to the ground meat and stirring the mixture, and then ripening to prepare mixed meat, and (c) the mixed meat It comprises a step of forming and heating, the raw material in the step (a) is pork hind meat, and provides a configuration comprising pork 20-40% by weight, pork fat 10-30% by weight and pork muscle 40-60% by weight do.
Ham prepared by the manufacturing method as described above is excellent in juiciness and appearance.

Description

Method of manufacturing ham using microwave heating injection molding and oven process and ham produced by the same {METHOD OF MANUFACTURING A HAM USING MICROWAVE HEATING INJECTION MOLDING AND OVEN PROCESS AND A HAM MANUFACTURED BY THE METHOD}

The present invention relates to a ham prepared by using microwave heating injection molding and an open process, and a ham produced by the same, and to a ham and a method of producing the same having improved juiciness and appearance.

With the rapid development of the food industry and the economic enrichment, consumers prefer products with a distinctive and tasty taste, chewable texture, or nutritionally balanced products, rather than simply food to satisfy their appetite. . In recent years, according to the increased consumer purchasing preferences, a technology for producing ham by combining healthy ingredients such as garlic and herbs with pork has been developed.

An example of such a technique is disclosed in Patent Document 1 below.

That is, the following Patent Document 1 relates to a method for producing a functional fermented ham added with a herb, preparing raw pork meat and removing the fascia surrounding fat and meat remaining in the pork (step 1 ), And a mixture preparation step (second step) of preparing a mixture by mixing the natural salt, water, nitrite, gochujang, onion powder, garlic powder, ginger powder, and herbal powder to salt the pork prepared in the first step; Evenly spreading the mixture mixed in the second step on the surface of the raw material meat and then put in a container with a lid for 5-7 days at a temperature of 0 ~ 4 ℃ dyeing step (step 3), and the dyeing in the third step It discloses that the processed raw meat consists of a fermentation step (fourth step) to ferment for 30 to 50 days at the conditions of 10 ~ 15 ℃, relative humidity 50 ~ 75%.

However, Patent Literature 1 as described above, although adding herbs and fermentation for the improvement of nutrition and texture, it is necessary to install a new fermentation drying room equipment costly economically, for 30 to 50 days Since the fermentation must proceed, there is a problem that takes a long time to manufacture.

Republic of Korea Patent No. 10-1341684

An object of the present invention is to provide a ham with improved juiciness and appearance and a method for producing the same.

The object of the invention is not limited to the above-mentioned object. The object of the present invention will become more apparent from the following description, and will be realized by the means described in the claims and combinations thereof.

Ham production method according to an embodiment of the present invention is (a) a step of preparing the ground meat by grinding the raw meat, (b) by adding a salting agent and an additive to the ground meat and stirred, then aged to produce a mixed meat And (c) forming and heating the mixed meat, wherein the raw meat in the step (a) is pork hind leg, pork 20-40% by weight, pork fat 10-30% by weight and pork muscle It is included in 40 to 60% by weight.

In one embodiment of the present invention, the pork and the pork fat is ground to a size of 4 ~ 6mm, the pork muscle may be ground to a size of 18 ~ 24mm.

In one embodiment of the present invention, the molding in the step (c) is made by a microwave injection machine, the microwave injection machine includes a hopper, a cylinder connected to one side of the hopper and a nozzle connected to the other side of the cylinder, Mixed meat may be injected into the hopper, and then injected through the cylinder and the nozzle sequentially.

In one embodiment of the present invention, the capacity of the microwave injection machine is set to 800 ~ 1000kw, the length of the cylinder is 1 ~ 3m, the mixed meat can pass through the cylinder within the range of 20 to 60 seconds.

In one embodiment of the present invention, the heating in the step (c) includes a first heating or a second heating, the first heating may be carried out for 1 to 10 minutes at a temperature of 180 ~ 250 ℃.

In the ham according to an embodiment of the present invention, the raw meat includes 70 to 90% by weight, 1 to 10% by weight of the dyeing agent and 2 to 15% by weight of the additive, wherein the raw meat is pork, pork fat and pork muscle 2 ~ 4: 1-3 is mix | blended in the weight ratio of 4-6.

In one embodiment of the present invention, the ham may be 60 to 100 mm wide, 120 to 180 mm long, 20 to 80 mm high and 120 to 180 g in weight.

According to an embodiment of the present invention, by forming and heating using a microwave injection machine and a high temperature oven, it is possible to provide a ham having excellent appearance and maintaining the juicy and texture of pork itself, thereby improving the texture.

In addition, according to an embodiment of the present invention, it is possible to provide a method for producing the ham.

1 is a process chart for explaining a method of producing a ham of the present invention.

Objects, other objects, features and advantages of the present invention will be readily understood through the following preferred embodiments associated with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the invention to those skilled in the art.

In describing the drawings, similar reference numerals are used for similar elements. In the accompanying drawings, the dimensions of the structures are shown in an enlarged scale than actual for clarity of the invention. Terms such as first and second may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as the second component, and similarly, the second component may also be referred to as the first component. Singular expressions include plural expressions unless the context clearly indicates otherwise.

In this specification, terms such as "comprise" or "have" are intended to indicate that there is a feature, number, step, action, component, part, or combination thereof described on the specification, and one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, parts, or combinations thereof. In addition, when a part such as a layer, film, region, plate, etc. is said to be "on" another part, this includes not only when the other part is "just above", but also when there is another part in the middle. Conversely, when a part of a layer, film, region, plate, etc. is said to be "below" another part, it includes not only the other part "below" but also another part in the middle.

Unless otherwise stated, all numbers, values, and / or expressions expressing the amounts of components, reaction conditions, polymer compositions, and combinations used herein, occur such that these numbers occur essentially to obtain such values, among others. Because they are approximations that reflect various uncertainties in the measurement, it should be understood that in all cases they are modified by the term "about." In addition, where numerical ranges are disclosed herein, these ranges are continuous and include all values from the minimum to the maximum including the maximum, unless otherwise indicated. Furthermore, where such ranges refer to integers, all integers are included, including the minimum to the maximum including the maximum unless otherwise indicated.

In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the described range including the listed endpoints of the range. For example, the range "5 to 10" includes any subrange such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, as well as values of 5, 6, 7, 8, 9, and 10. And any value between integers that are within the scope of the described range, such as 5.5, 6.5, 7.5, 5.5-8.5, 6.5-9, and the like. Also for example, the range of “10% to 30%” ranges from 10% to 15%, 12% to 10%, 11%, 12%, 13%, etc. as well as all integers including up to 30%. It will be understood to include any subranges such as 18%, 20% to 30%, etc., and to include any value between valid integers within the range of the stated range, such as 10.5%, 15.5%, 25.5% and the like.

Hereinafter, a method for producing ham according to the present invention will be described in detail with reference to the drawings.

1 is a process chart for explaining a method of producing a ham of the present invention.

Referring to FIG. 1, first, raw meat is ground to prepare ground meat (S10).

The raw meat may be pork hind leg, and may be selected from the group consisting of pork, pork fat, pork muscle and mixtures thereof, 20-40% by weight of pork, 10-30% by weight of pork fat and 40-60% by weight of pork meat. Preferably, it may be 25 to 35% by weight of pork, 15 to 25% by weight of pork fat and 35 to 55% by weight of pork muscle.

If the pork is less than 20% by weight, it may be difficult to feel the flavor peculiar to the pork, and when it exceeds 40% by weight, the texture may be lowered.

If the fat content is less than 10% by weight, not only is it difficult to eject from the machine during molding due to the viscosity, but also the burning of the surface may occur during processing, and if it is more than 30% by weight, the fat may melt and make it difficult to fix the shape during molding. have.

If the pork muscle is less than 40% by weight, the texture may be degraded due to lack of chewiness, and if it exceeds 60% by weight, the texture may be rough and somewhat tough.

Therefore, in order to improve the ease and texture during molding, pork, pork fat and pork muscle is preferably blended in a weight ratio of 2 to 4: 1 to 3: 4 to 6.

Pork, pork fat and pork meat may be ground to a uniform size using a grinder or chopper, but may be 3 to 25 mm, preferably 4 to 6 mm for pork and pork fat and 18 to 24 mm for pork meat. . If the particle size is less than 3mm, the juice in the meat may fall out and the flavor may be lowered. If the particle size exceeds 25mm, the texture may be rough, and the molding may be difficult due to poor adhesiveness between the mixed meats during molding. Therefore, it is preferable to grind to a size of 3 to 25mm to improve the flavor and texture and to facilitate molding.

Next, after adding a salting agent and an additive to the ground meat, it is aged to produce a mixed meat (S20).

To 100 parts by weight of ground meat under vacuum conditions, 1-10 parts by weight of a dyeing agent was added by selecting any one of a dry salt method, a liquid salt method, an injection salting method, and a salt storage method, and then 2-15 parts by weight of an additive was added. Stir for 5 to 20 minutes, preferably 10 to 15 minutes, then aged for 18 to 28 hours, preferably 20 to 26 hours at a temperature of 0 ~ 10 ℃, preferably 3 ~ 5 ℃.

The salting agent may be selected from the group consisting of salt, nitrite, sodium L-ascorbate, potassium nitrate, phosphate, reducing agents, binders, emulsifiers, sweeteners, antioxidants, preservatives and mixtures thereof, the additives being bulgogi sauce, Spices and mixtures thereof. Reasons for limiting the amount of the dye and additives will be described later.

If the stirring time is less than 5 minutes, the ground meat, the salting agent and the additives are difficult to be uniformly mixed, and if it exceeds 20 minutes, a large amount of juice can be extracted from the ground meat with long stirring. Therefore, it is preferable to stir for 5-10 minutes so that the protein is properly extracted and the recombination of the ground meat and the ground meat, the dyeing agent, and the additives are uniformly mixed.

If the aging temperature is less than 0 ℃, the pulverized meat is frozen and the ripening is difficult to progress, if it exceeds 10 ℃, the ripening proceeds quickly, but the growth of bacteria can be vigorous.

If the maturation time is less than 18 hours, it may be insufficient time for autodigestion to occur by the protease, and if it exceeds 28 hours, the meat quality may be lowered because it is likely to cause fat rancidity.

Therefore, the aging is preferably carried out for 18 to 28 hours at a temperature of 0 ~ 10 ℃.

Thereafter, the mixed meat is molded and heated (S30).

The mixed meat prepared in step S20 is molded using a microwave injection machine.

The microwave injection machine includes a hopper, a cylinder connected to one side of the hopper and a nozzle connected to the other side of the cylinder, wherein the mixed meat is injected into the hopper, and then may be sequentially injected through the cylinder and the nozzle, where the mixing Meat is preferably passed through the cylinder for 20 to 60 seconds, preferably within the range of 30 to 40 seconds. And at this time, the length of the cylinder is 1 ~ 4m, preferably 2m, the capacity of the micro-injector may be set to 800 ~ 1000kw, preferably 900kw.

If the mixed meat passes through the cylinder for less than 20 seconds, the mixed meat cannot be sufficiently ripened to the point where the depth of the mixed meat is 4 mm from the surface of the mixed meat, and the meat protein cannot be denatured. It is difficult to maintain, and if it exceeds 60 seconds, the staying time in the cylinder is long, so that the mixed meat is cooked to a depth above the point of 4 mm in depth from the surface of the mixed meat, so that the texture can be made.

If the length of the cylinder is less than 1m, it is difficult to maintain the shape in a uniform shape after injection.If the length of the cylinder exceeds 4m, the length of time for which heat is applied increases, and the mixed meat is ripened and fixed to a depth of at least 4 mm from the surface to the center. It is difficult to implement the juice of the present invention with a texture similar to conventional ham.

Therefore, the mixed meat is preferably injected by passing through the cylinder of the micro-injector set 800 ~ 1000kw in the range of 20 to 60 seconds to be fixed to the point of 4mm depth from the surface of the mixed meat to the center direction.

When the molding is completed, the mixed meat kept in a constant shape is heated.

The heating is carried out in a continuous oven for 1 to 10 minutes, preferably 2 to 8 minutes at a temperature of 180 to 250 ° C, preferably 200 to 230 ° C and 60 to 90 ° C, preferably 70 The second heating may be performed at a temperature of ˜80 ° C., but may be sequentially performed from the first heating to the second heating.

If the first heating temperature is less than 180 ℃, the surface color of the target of the present invention is impossible to express, if it exceeds 250 ℃, only the surface is strongly strengthened, the interior may contain a relatively large amount of moisture, but the flavor will be reduced Can be.

If the first heating time is less than 1 minute, the time is insufficient to express the surface color, if more than 10 minutes, juice can be excessively extracted from the mixed meat with a long heating time.

If the second heating temperature is less than 60 ° C, drying may not be performed properly, and the fragrance may not penetrate the mixed meat properly. If the second heating temperature is higher than 90 ° C, the surface may burn and may be excessively dried to greatly reduce the weight.

Through such a heating process, the protein of the mixed meat can be coagulated to give the desired tissue, and the microorganism can be sterilized.

Finally, when the molded and heated ham is packaged for storage and distribution, the ham is ready for sale to consumers.

When the process as described above is completed, the ham (S40) of the present invention is obtained. Ham produced by the manufacturing method is excellent in appearance by performing the molding and heating using a microwave injection machine and a high temperature oven, the meat and texture of the pork itself can be maintained to improve the texture.

Hereinafter, the components of ham prepared according to the above and the reason for limitation of each component will be described.

70 to 90% by weight of the raw meat, 1 to 10% by weight of the dyeing agent and 2 to 15% by weight of the additives, wherein the raw meat is a weight ratio of pork, pork fat and pork muscle 2 to 4: 1 to 3: 4 to 6 It becomes

And, the ham may be 60 to 100 mm, preferably 80 mm, 120 to 180 mm, preferably 150 mm, height 20 to 80 mm, preferably 50 mm, weight 120 to 180 g, preferably 150 g.

Pork hind leg refers to the flesh of pork from hip to knee ankle, also called Fuji. If you remove the thick layer of fat from the outer skin, almost all of the flesh is a mass of meat with little fat and delicate meat, which is used for meat processing. Such pork hind meats include pork meat containing pork fat and pork muscle, pork fat consisting of fat layer of scaffold, and pork meat consisting of lean meat, and are based on 70% by weight to 90% by weight, preferably 80 wt% may be included. If it is less than 70% by weight, the content of meat is too small to feel the taste of pork, if it exceeds 90% by weight, the taste may be improved but the price may be expensive.

Dye salts are used to improve meat flavor and flavor and to soften meat. Salt, nitrite, sodium L-ascorbate, potassium nitrate, phosphate, reducing agent, binder, emulsifier, sweetener, antioxidant, preservative, And it may be selected from the group consisting of, and may be in the form of powder or liquid, 1 to 10% by weight, preferably 3 to 7% by weight relative to the total weight. Specifically, the salt is selected from the group consisting of salts, nitrites, sodium L-ascorbate, phosphates and mixtures thereof, salts 1 to 5% by weight, preferably 2 to 3% by weight, sodium nitrite 0.001 to 0.03% by weight, Preferably 0.01% by weight, 0.03 to 0.1% by weight of sodium L-ascorbate, preferably 0.05% by weight, 0.2 to 0.6% by weight phosphate, preferably 0.3 to 0.5% by weight.

If the salt is less than 1% by weight, extraction of the salt-soluble protein may be difficult and the antiseptic effect may be low. If the salt is more than 5% by weight, the flavor may be deteriorated and the mixed meat may become hard.

If the nitrite is 0.001, it is difficult to prevent microorganisms and food poisoning, and if it exceeds 0.03% by weight, it may bind to amino in the protein to produce a substance called nitrosamine, which may adversely affect health.

If the sodium L-ascorbate is less than 0.03% by weight, the reducing power by sodium nitrite is weakened, the color development ability of the product is lowered, if it exceeds 0.1% by weight, it may affect the acidity of the product may collapse the texture.

If the phosphate is less than 0.1% by weight, it may be difficult to suppress rancidity and flavor and color, and if it exceeds 0.5% by weight, the ham may taste soapy.

The additive may be selected from the group consisting of bulgogi sauce, spices and mixtures thereof, and may be included in an amount of 2 to 15 wt%, preferably 5 to 10 wt%, and more preferably 7 wt%, based on the total wt%. . If it is less than 2% by weight, the masking ability or taste that inhibits miscellaneous pork can be weakened, and if it exceeds 15% by weight, the taste of the additive is so strong that it may negatively affect the sensory value.

However, except for the above-described pork chopped meat of the above-described raw meat, the rest can be substantially made of a dyeing agent and additives, so that the content is not greatly limited in the range that does not interfere with the effect of the present invention.

Example 1 Preparation of Ham

Pork, pork fat and pork muscle were prepared in a weight ratio of 3: 2: 5, and then ground meat was prepared by crushing the pork and pork fat into 5 mm and 20 mm respectively. Then, 1.3% by weight of salt, 0.01% by weight of nitrite, 0.05% by weight of L-ascorbate, 0.3% by weight of phosphate, 0.15% by weight of minced garlic, 2.2% by weight of bulgogi sauce and mixed for 12 minutes Was prepared. Thereafter, the mixed meats were put into a refrigerator for 24 hours and aged, and then the matured mixed meats were injected using a microwave injection machine set at a condition of 900 Kw, a passing distance of 2 m, and a passing time of 30 to 40 seconds. Thereafter, the mixed meat having a predetermined shape was injected and passed through the continuous oven at a temperature of 200 to 230 ° C. for 3 to 5 minutes, and then heated to a temperature of 75 ° C. in a smoke house to prepare ham.

Comparative Example 1. Production of Ham

The ham was prepared in the same manner as in Preparation Example 1, except that the mixed meat was filled and molded into a square frame immediately after heating to a temperature of 75 ° C. in a smoke house.

Experimental Example 1. Evaluation of Physical Properties

In order to check the physical properties of the ham prepared in Example 1 and Comparative Example 1 was performed as follows.

As a sample, the ham prepared in Example 1 and Comparative Example 1 was cut into 5 cm horizontally and vertically, and then stored in a thermostat at 40 ° C. for 1 hour and then used.

The adapter of the rheometer (Compac-100I, Sun Scientific Co., Ltd., Tokyo, Japan) was set to No. 2 Ø 10 mm and the speed was set at 60 mm / min.The hardness, elasticity, cohesiveness, chewiness, and cracking were respectively 5 Repeated measurements were taken.

Table 1 is a table showing the results measured for hardness, elasticity, cohesion, chewiness and cracking of Example 1 and Comparative Example 1 according to the present invention.

Referring to Table 1, Example 1 obtained higher values than Comparative Example 1 in elasticity, cohesiveness, chewiness, cracking except for hardness. Therefore, the texture of Example 1 was softer than that of Comparative Example 1, and it was possible to assume that the elasticity was excellent.

Item Comparative Example 1 Example 1 Hardness (g / ㎠) 650 580 Elasticity (%) 330 350 Cohesiveness (%) 70 75 Chewability (g) 325 385 Breakability (g) 61530 68780

Experimental Example 2. Sensory Evaluation

Sensory evaluation was performed with the ham prepared in Example 1 and Comparative Example 1.

The sensory evaluation consisted of a panel of 60 housewives in their 20s and 50s who lived in Seoul. ), And the result is expressed as an average value.

Table 2 is a table showing the results of sensory evaluation.

As a result, referring to Table 2, Example 1 obtained the best evaluation throughout appearance, texture, and overall preference, and in particular, a very high score was obtained in the texture.

division Comparative Example 1 Example 1 Exterior 5.9 7.1 Texture 5.5 7.3 Overall preference 5.7 7.0

As mentioned above, although the invention made by the present inventor was demonstrated concretely according to the said Example, this invention is not limited to the said Example and can be variously changed in the range which does not deviate from the summary.

Claims (7)

(a) grinding the raw meat to prepare ground meat;
(b) adding a salting agent and an additive to the ground meat, stirring the mixture, and then preparing the mixed meat by aging;
(c) molding the mixed meat by a microwave injection machine;
(d) first heating the molded mixed meat to an oven at a temperature of 180 to 250 ° C; And
(e) heating the first heated mixed meat to a temperature condition of 60 to 90 ° C. for a second time;
In the step (a), the raw meat is pork hind leg, and includes 20-40% by weight of pork, 10-30% by weight of pork fat and 40-60% by weight of pork muscle,
In the step (c), the capacity of the microwave injection machine is set to 800 to 1000 kw, the length of the cylinder is 1 to 3 m, and the mixed meat passes through the cylinder within the range of 20 to 60 seconds,
The first heating and the second heating are performed sequentially,
The first heating is carried out for 1 to 10 minutes, the production method of ham.
The method of claim 1,
The pork and the pork fat is ground to a size of 4 ~ 6mm,
The pork muscle is a method of producing ham that is ground to a size of 18 ~ 24mm.
The method of claim 1,
The microwave injection machine is a hopper;
A cylinder connected to one side of the hopper; And
A nozzle connected to the other side of the cylinder,
The mixed meat is injected into the hopper, and then the ham is sequentially injected through the nozzle and the production method.
delete delete 70 to 90% by weight of the raw meat, 1 to 10% by weight of the dyeing agent and 2 to 15% by weight of the additive prepared by the method of any one of claims 1 to 3,
The raw meat is ham, pork fat, pork fat and pork muscles are formulated in a weight ratio of 2 to 4: 1 to 3: 4 to 6.
The method of claim 6,
The ham is 60 to 100 mm wide, 120 to 180 mm long, 20 to 80 mm high and 120 to 180 g in weight.

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