KR102041891B1 - Meat flavor-enhancing agent - Google Patents

Abstract

The present invention relates to a meat flavor-enhancing agent, comprising esterified starch, crosslinked starch and enzymes, forming a film on the surface of the meat to prevent the juice from coming out while smoothing the meat to improve the texture and flavor of the meat.

Description

Meat flavor-enhancing agent

The present invention relates to a meat flavor enhancer used to improve the texture and flavor when cooking meat such as beef, pork, chicken.

As the standard of living improves, the food culture has developed in various ways, and the consumption of meat is increasing as economic growth and national income improve. Intake of protein is essential, but as society enters an aging age, meat intake of the elderly is difficult due to chewing and digestive problems. In addition, as the proportion of meat in the Korean diet increases, interest in nursing care for the elderly and children is increasing day by day.

Before the meat is cooked, the meat is pretreated with a softener to improve the taste, smell and quality of the meat. Softeners include salts, various spices and sweeteners, and have effects such as adding flavor to meat and softening meat.

However, the commonly used softeners are aged for 30 minutes or more with meat for sufficient softening action, but this long-term aging causes a problem that the meat is not chewy and salty. Therefore, there is a need for the development of a new softener that is simple to use and can utilize meat, taste and flavor.

The prior art mainly uses herbs or seasoned raw materials to improve the quality of processed meats, but not to eat meat directly at home to improve the quality of processed meats, or to eliminate the misery of meat. There was a product of the form to improve the flavor, but the effect of improving the texture was insufficient. In addition, in order to improve the texture was the most approach in the form of a salt, but this was only to the extent of the decomposition of protein or improving the water retention capacity in the meat.

In order to solve this problem, the inventors have developed a powdered meat flavor enhancer that can be applied to the surface of raw meat by optimizing the blending ratio of starch and other materials, not only to minimize the loss of juice when grilling meat In addition, the flavor and texture can be improved.

Republic of Korea Patent Publication No. 10-1082481

In order to solve the above problems, the present invention is to provide a meat flavor enhancer comprising esterified starch, cross-linked starch and enzymes to form a film on the surface of the meat to save the juice, soften the meat to improve flavor and texture The purpose.

The meat flavor enhancer according to one embodiment of the present invention may include esterified starch, crosslinked starch and enzyme.

Starch forms a film on the surface of meat during cooking to prevent elution of moisture (meat) inside the meat, so the viscosity of starch is a major factor in determining the texture along with the water retention of the film formation. . In general, natural starch is denatured at a high temperature, so that it is difficult to control the viscosity. In the present invention, esterified starch and crosslinked starch are mixed in the modified starch which is heat resistant and can form a film.

The esterified starch combines a functional group by reacting an organic starch, an inorganic acid, or a salt thereof with natural starch that has not been pretreated, and has a higher viscosity than natural starch. As such esterified starch, esterified starch known for food use may be used without limitation, and may be esterified starch such as pea derived, potato derived, tapioca derived, rice derived, or corn derived. Preferably, it may be at least one selected from the group consisting of acetyl adipic acid starch (Acetylated distarch adipate), starch acetate and starch sodium octenyl succinate. More preferably, it may be acetyl adipic acid starch.

The crosslinked starch is a modified natural starch using a compound (crosslinking agent) capable of reacting with the hydroxyl group (-OH) of the natural starch. At this time, the physical properties of the starch is changed according to the degree of crosslinking, and in general, the crosslinked starch has an excellent water holding ability for viscosity and stable heat compared to natural starch. Such crosslinked starch may be used without limitation, crosslinked starch known for food use, and may be crosslinked starch such as pea derived, potato derived, tapioca derived, rice derived, corn derived or the like. Preferably, at least one selected from the group consisting of hydroxypropyl distarch phosphate, phosphate starch (Distarch phosphate) and acetyl phosphate starch (Acetylated distarch phosphate) Can be. More preferably, it may be hydroxypropyl phosphate starch.

These starches have different problems in cooking because of their different gelatinization properties and viscosities. For example, when the esterified starch is used, there is a problem that the viscosity breaks and the film becomes hard as the temperature goes out from a specific heating temperature, thereby lowering the texture. In addition, when the cross-linked starch is used, the improved texture of meat is maintained and the film is prevented from becoming tough and hard, whereas when the starch is used in a predetermined amount or more, a gel-like film is formed, resulting in sticky physical properties, resulting in a decrease in texture and taste. There is. Therefore, in the present invention, by mixing the esterified starch and crosslinked starch in an appropriate ratio, it is possible to improve the moisture and texture of the meat. The crosslinked starch is preferably 80 to 120 parts by weight based on 100 parts by weight of the esterified starch. In this case, when the cross-linked starch is used in less than 80 parts by weight, the texture of the meat may be hard, and when used in excess of 120 parts by weight, the coating may be separated from the meat, and the texture of the meat may stick to the mouth.

The enzyme is a proteolytic enzyme that serves to soften the meat. As such enzymes, plant-derived proteases known for food use can be used without limitation. Preferably, it may be a pineapple derived proteolytic enzyme.

Such meat flavor enhancer may contain 20 to 25% by weight esterified starch, 20 to 25% by weight crosslinked starch and 0.2 to 2% by weight relative to the total weight. At this time, when the content of starch exceeds the above range, the meat becomes hard and sticky taste, and the overall texture may be lowered. When the content of the enzyme exceeds the above range, the meat is too soft and the chewy taste of the meat is rather soft. Can disappear.

In addition, the meat flavor enhancer according to an embodiment of the present invention may further include a thick polysaccharide and a pH adjusting agent that can improve the flavor and texture.

The thickened polysaccharides are mainly food additives used to impart viscosity to foods or to maintain gel or tissue stability. Food properties such as viscosity, taste, water retention, stability, etc. may be adjusted according to the type and amount of thick polysaccharide used. In the present invention, a thick polysaccharide is used for the purpose of improving the water holding power to maintain the moisture in the meat. As such a thick polysaccharide, a repair agent known for food use can be used without limitation. In particular, it is preferable to use carrageenan which is excellent in water holding power.

The carrageenan is largely divided into κ-, ι-, and λ- forms according to the difference between the binding site and the composition ratio of the sulfate group. κ-carrageenan is mainly used as a gelling agent because it can form a hard gel, ι-carrageenan is used to form elastic soft gel when used in large amounts, but is mainly used as a small amount as a repair agent or a texture regulator, and λ-carrageenan is mainly a thickener because it has no gelling ability. Used as Therefore, it is more preferable to use ι-carrageenan as thick polysaccharide.

The pH regulator is closely related to the extraction of salt-soluble protein in the meat, and serves to improve the flavor and water retention of the meat. In general, meat contains 20% of protein, and as the pH of meat increases, the number of negative charges in the protein structure increases, which increases the water holding capacity of the protein structure, which increases water retention, and emulsifies between water, protein, and fat. Action can significantly reduce water separation. Therefore, in the present invention, a basic pH adjuster known for food use can be used without limitation. As such a basic pH adjuster, ginseng salt, sodium hydroxide, sodium carbonate and the like can be used. In particular, when using ginseng salt, protein structure in meat is modified and salt-soluble protein is extracted to improve meat flavor and water retention, as well as to improve meat color uniformly and to prevent oxidation when mixed with ascorbate. Can be. Therefore, it is preferable to use ginseng salt as a pH adjusting agent.

In addition, the meat flavor enhancer according to an embodiment of the present invention may further include salts, spices and soy sauce to remove fishy fish and further improve the flavor to increase palatability.

The salt simply serves to boost the taste by adding a rich taste as well as the function of adding saltiness to the meat. Such salts may be used salts known for food use without limitation, and may be a natural salt, refined salt, salt salt, baked salt, rock salt, bamboo salt, suicide.

The spices are added to enhance the flavor and flavor of the meat. Such spices may be used without limitation, known spices for food use, may be one or more selected from the group consisting of pepper, turmeric, green onion, garlic, ginger, mustard, pepper, onion and herbs. At this time, it is preferable to use a mixture of pepper, onion and herbs in order to maximize the flavor enhancement effect by the spices,

The soy sauce serves to enhance the flavor and add flavor to the appetite. Such soy sauce can be used without limitation soy known for food use, it may be soy sauce, brewed soy sauce, stewed soy sauce, soy sauce.

The meat flavor enhancer further comprising such thickened polysaccharides, pH adjusting agents, salts, spices and soy sauce, based on the total weight, 3 to 5% by weight of polysaccharides, 1 to 4% by weight pH adjusting agent, 25 to 30% by weight salt, spices 1 To 20% by weight and soy sauce from 0.1 to 20% by weight.

In addition, the meat flavor enhancer according to an embodiment of the present invention may further include a food additive known for food use. The food additives are used in foods to add, mix, infiltrate and other methods to make, process or preserve food. In the present invention, it can be used without limitation as long as it does not significantly change the properties of the meat flavor enhancer and assists the effect of the meat flavor enhancer. Such food additives may include preservatives, artificial sweeteners, chemical seasonings, colorants, synthetic expanders, acidulants, colorants, antioxidants, bleaches, fungicides, emulsifiers, and the like.

Meat flavor enhancer according to an embodiment of the present invention may be in the form of liquid, emulsion, paste, powder, granules and the like. Preferably, it may be powder or granules that are simple to use and store and that can easily control the amount used. In the case of powder production, dried powder-like materials can be mixed using any method such as ribbon mixer, V mixer, and zero gravity mixing, without limitation. In the case of granulation, fluidized bed granulation, extrusion granulation, etc. Can be used without limitation.

The meat flavor enhancer according to the present invention is applied to the surface of the meat after aging for a short time to cook the meat is soft by the action of the enzyme, the elution of the juice is reduced by the film formed on the surface of the meat to improve the flavor and texture of the meat as a whole Effect can be achieved.

1 is a photograph cooked using meat flavor enhancers and other products prepared in accordance with the present invention, respectively.

Hereinafter, with reference to the accompanying drawings will be described in more detail the meat flavor enhancer according to the present invention. However, these descriptions are provided by way of example only to assist in understanding the present invention, and the scope of the present invention is not limited by these exemplary descriptions.

Experimental Example 1. Preparation of Meat Flavor Enhancer

To prepare a meat flavor enhancer in the composition of Comparative Examples 1 to 3, Examples 1 and 2 as shown in Table 1.

Material (content:%) Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Example 2 Starch Acetyl Adipanic Acid Starch 45.0 - - 24.5 22.0 Hydroxypropyl Phosphate Starch - 45.0 - 25.0 23.0 Corn starch - - 45.0 - - enzyme Bromelain 1.0 1.0 1.0 1.0 1.0 Thickened Polysaccharides Carrageenan 4.5 4.5 4.5 - 4.5 pH regulator phosphate 1.8 1.8 1.8 1.8 1.8 salts Salt 27.0 27.0 27.0 27.0 27.0 Soy flour 4.8 4.8 4.8 4.8 4.8 Spice 13.4 13.4 13.4 13.4 13.4 Yeast extract 2.5 2.5 2.5 2.5 2.5 Sum 100.0 100.0 100.0 100.0 100.0

Using the prepared Comparative Examples 1 to 3, Examples 1 and 2 to measure the weight loss rate and texture evaluation factors of the meat, the sensory test was carried out.

Experimental Example 2. Measurement of weight loss rate and texture evaluation factor

Comparative Examples 1 to 3, Comparative Example 4 (herb salt mild taste, subjects), Examples 1 and 2 after applying 2.0% of the weight of the meat to each beef fillet and aged for 5 minutes and cooked back and forth in a frying pan.

The weight loss rate was measured by measuring the weight of the meat before and after heating, and the heating loss was calculated as follows: Heat loss (%) = (weight before heating-weight after heating) / weight before heating X 100

The texture evaluation factor was measured using a texture analyzer (TA XT PLUS, Stable Micro Systems Co., UK) with a pre-test speed of 1.0 mm / sec, a test speed of 5.0 mm / sec, and a post-test speed of 5.0 mm / sec. It was.

The results are shown in Table 2 below.

Heating loss (%) Longitude (N) Chewability (N) Comparative Example 1 27.51 27.61 12.76 Comparative Example 2 29.23 27.10 10.57 Comparative Example 3 29.94 24.88 12.11 Comparative Example 4 30.89 34.32 12.76 Example 1 24.98 20.27 11.80 Example 2 24.55 18.05 9.34

As shown in Table 2, when the starch is mixed (Examples 1 and 2), the film formed on the surface of the meat is not hard or sticky, and when the starch is used alone (Comparative Examples 1 to 3), when salt is used (Comparative Example) Compared to 4), the water loss was less and the meat was found to be soft. That is, the combination of starch has been shown to reduce the water loss when cooking meat.

In particular, in the case of containing a thick polysaccharide (Example 2), compared to the case of not containing a thick polysaccharide (Example 1) it was confirmed that the water holding capacity is further improved and the chewing taste of the meat is improved.

Experimental Example 3. Measurement of weight loss rate and texture evaluation factors-comparison with other products

Example 2 and other products (Comparative Examples 5 to 7) which were excellently evaluated in Experimental Example 2 were cooked in different amounts as shown in Table 3 below (see FIG. 1). Thereafter, the weight loss rate and the texture evaluation factor were measured in the same manner as in Experimental Example 2. The results are shown in Table 4 below.

 In Comparative Example 5 (herb salt mild, subject), only 1% was used in consideration of the final salinity of the meat after cooking. In Comparative Examples 6 and 7 (Made, Ajinomoto), the recommended usage amount of 2.5% and less than 2.0% was used according to the product usage.

% Of meat weight Comparative Example 5 1.0 Comparative Example 6 2.0 Comparative Example 7 2.5 Example 2 2.0

Heating loss (%) Longitude (N) Chewability (N) Comparative Example 5 20.61 33.21 15.04 Comparative Example 6 18.11 28.87 14.83 Comparative Example 7 16.65 22.24 8.22 Example 2 15.71 21.19 8.25

As shown in Table 4, the meat flavor enhancer (Example 2) according to the present invention was found to be less water loss and tender meat than when only salt (Comparative Example 5). In addition, in Example 2, even when using a smaller amount compared to the case of using the recommended amount of the other softener (Comparative Example 7), it was confirmed that the meat is still less water loss and the texture is improved.

Experimental Example 4. Sensory Test

Sensory evaluation was carried out for Example 2 and other products (Comparative Examples 5 to 7). The sensory test was carried out by the seven-point grading method for the appearance and taste, such as appearance, taste, texture of 24 people, the average score is shown in Table 5.

Overall preference Symbol ^* Goodness of fit ^** Exterior Texture flavor Enjoyed
Good soft
Accuracy Salty Comparative Example 5 3.9 4.1 3.3 4.5 4.7 2.3 4.0 Comparative Example 6 4.3 4.4 3.8 3.7 4.2 3.5 4.3 Comparative Example 7 4.5 4.6 4.3 4.2 4.7 3.4 4.9 Example 2 4.8 4.6 4.9 5.0 4.8 4.9 4.2 * Symbol: higher score is better
** Fitness: Closer to 4 points is more appropriate

As shown in Table 5, the meat flavor enhancer (Example 2) according to the present invention was not salty compared to other products (Comparative Examples 5 to 7), it was confirmed that the texture and flavor is good and the meat is soft. On the other hand, when salt was used (Comparative Example 5), the meat became full and the texture was degraded. In the case of reducing the amount of other softeners used (Comparative Example 6), the effect of improving the texture was lowered, and the saltiness became stronger in the case of using the recommended amount of used (Comparative Example 7).

Therefore, the meat flavor enhancer according to the present invention, even when using a small amount compared to other products, the meat is soft and the moisture loss is reduced, the texture is improved and the flavor and overall taste was found to be improved.

So far I looked at the center of the preferred embodiment for the present invention. Those skilled in the art will appreciate that the present invention can be implemented in a modified form without departing from the essential features of the present invention. Therefore, the disclosed embodiments should be considered in descriptive sense only and not for purposes of limitation. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope will be construed as being included in the present invention.

Claims (7)

Esterified starch, crosslinked starch and enzymes,
The esterified starch is acetyl adipic acid starch (Acetylated distarch adipate),
The crosslinked starch is hydroxypropyl phosphate starch (Hydroxypropyl distarch phosphate),
The crosslinked starch is 80 to 120 parts by weight based on 100 parts by weight of the esterified starch,
The enzyme is a pineapple-derived proteolytic enzyme,
A meat flavor enhancer for roasting, containing 20 to 25 wt% of esterified starch, 20 to 25 wt% of crosslinked starch, and 0.2 to 2 wt% of enzyme based on the total weight of the meat flavor enhancer.
delete delete delete delete The method of claim 1,
The meat flavor enhancer further includes 3 to 5% by weight of thick polysaccharide, 1 to 4% by weight of pH adjuster, 25 to 30% by weight of salt, 1 to 20% by weight of spice and 0.1 to 20% by weight of soy sauce. Meat flavor enhancer.
The method of claim 1,
The meat flavor enhancer is a powder flavor enhancer that is powder or granular.

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