KR102059639B1 - Aging Method of Meats Comprising Aronia - Google Patents

Abstract

The present invention relates to a method of ripening meat containing aronia, comprising the steps of: cutting or pulverizing meat to prepare raw meat; Preparing a Aaronia-containing meat by mixing the raw meat and the Aaronia juice or powder; Preparing aged meat by aging the aronia-containing meat; Packaging and storing the aged meat; and storing the refrigerated meat, wherein the ripening of the aronia-containing meat comprises: a first ripening step of ripening the aronia-containing meat at 0 to 5 ° C. for 5 to 10 hours; A second ripening step of ripening the first aged aronia-containing meat at 30 to 40 ° C. for 5 to 10 hours; Characterized in that consisting of; the second aged matured aronia-containing meat aged for 1 to 3 hours at 50 to 60 ℃.

Description

Aging Method of Meats Comprising Aronia

The present invention relates to a method for ripening meat containing aronia, and more particularly, to add a Aaronia juice or Aaronia powder in the process of aging meat, the meat ripening method that can be ingested with the Aaronia component when meat is ingested. It is about.

Aronia contains vitamins A, C, E, B2, B6, B9, B12, folic acid, quinic acid, phenolic acids, anthocyanin, tannin, Catechins, quercitin, lutein & zeaxanthin, rutin, hesperidin, resveratrol, beta-carotene, as well as calcium, iron and magnesium It contains various organic minerals such as zinc, potassium, and manganese, and the content of anthocyanins and polyphenols, which are particularly powerful antioxidants, is known to be the highest among berry fruits.

In particular, Aronia has been used as a functional ingredient in beverages and health functional foods, noting the high antioxidant efficacy of Aaronia as well as improving and treating effects on cardiovascular disease, cancer, diabetes, gastritis and allergic skin diseases.

Aronia has a thick skin and strong astringent taste, making it difficult to use raw fruit as it is. It is used as a juice or powder form through juice, but even the low juice yield rate with the Aronia source and strong astringent taste make Aronia a beverage and health functional food. Difficult to use as a functional raw material.

Therefore, the Aaronia juice is mixed with soy sauce as in Korean Patent Application Publication No. 10-2017-0080734, or mixed with other ingredients as in Korean Patent Publication Nos. 10-2017-0085883 and 10-2017-0085879. Food is manufactured through a process such as manufacturing.

In particular, the Republic of Korea Patent Publication No. 10-2013-0020708 in relation to meat products discloses a method of seasoning the meat by marinating the meat in seasoning sauce containing Katsuobushi broth, acai berry, soy sauce, sugar and the like. In addition, the Republic of Korea Patent Publication No. 10-1611963, in the form of juice, pulverized, jam or dice (dice), containing fruits such as apples, pears, pineapples, kiwi, grapefruit, persimmon, blueberries, greenberries, strawberries, etc. There is disclosed a method of aging pork cutlet for aging pork with aging sauce.

On the other hand, meats such as beef, pork, and chicken are generally aged after being slaughtered, resulting in stiffening of the meat and deteriorating taste and texture. However, refrigerated aging or heat is used to store frozen meat in a refrigerated state. It is aged through heating aging to soften the meat.

If the Aaronia component is included in the aging process, the Aaronia component can be easily ingested, but in this case, there is a problem in that the palatability for meat is drastically reduced due to the unique taste and texture of the Aaronia.

Prior art for applying berries to meat is disclosed in Korean Patent Laid-Open Publication No. 10-2012-0086773 discloses a method of dyeing and ripening the salt and duck meat containing blueberries by rotating with a vacuum tumbler, registered in Korea Patent Publication No. 10-1698882 discloses a method of dyeing and ripening a salt solution and a duck meat containing aronia by rotating in a vacuum tumbler.

On the other hand, the main ingredient that causes the astringent taste of Aaronia is tannin. Due to the tannin component contained in the aronia, even though the sweetness of the aronia itself is very high as about 17 brix, there is a problem that it is difficult to eat as it is due to taste or texture.

Therefore, in order to reduce the tannin component contained in the aronia, Korean Patent Application Publication No. 10-2017-0038555 inoculates Kazachstania servazzii MT-Y-2 strain to reduce the tannin component of the aronia. In other documents, various additives such as aronia and sugars are mixed to alleviate the astringent taste of aronia itself without reducing the tannin component.

Republic of Korea Patent Application Publication No. 10-2013-0020708 Republic of Korea Patent Publication No. 10-1611963 Republic of Korea Patent Application Publication No. 10-2012-0086773 Republic of Korea Patent Registration No. 10-1698882 Republic of Korea Patent Application Publication No. 10-2017-0038555 Republic of Korea Patent Publication No. 10-2017-0093087 Republic of Korea Patent Publication No. 10-2017-0064900

The present invention has been made in view of the prior art as described above, to provide a meat aging method that can produce a meat containing the aronia component by using the Aaronia juice or Aaronia powder in the process of aging meat For that purpose.

In addition, the present invention does not affect the taste or texture of the meat caused by the Aaronia, even if it contains a large amount of the Aaronia component to provide a method of ripening meat that can be easily consumed by the consumer.

Meat aging method containing the aronia of the present invention for achieving the above object comprises the steps of preparing the raw meat by cutting or grinding meat; Preparing a Aaronia-containing meat by mixing the raw meat and the Aaronia juice or powder; Preparing aged meat by aging the aronia-containing meat; It characterized in that it comprises the step of packaging and storing the aged meat refrigerated.

At this time, the step of ripening the aronia-containing meat, the first ripening step of ripening the aronia-containing meat at 0 to 5 ℃ 5 to 10 hours; A second ripening step of ripening the first aged aronia-containing meat at 30 to 40 ° C. for 5 to 10 hours; Characterized in that consisting of; the second aged matured aronia-containing meat aged for 1 to 3 hours at 50 to 60 ℃.

In addition, the seasoning may be additionally mixed in the preparation of the aronia-containing meat.

In addition, the meat may be a mixture of any one or more of beef, pork, chicken, duck meat.

The method of aging meat according to the present invention exhibits the effect of preparing meat containing the aronia component by mixing the Aaronia juice or the Aaronia powder during the aging process of the meat.

In addition, even if it contains a large amount of aronia component does not affect the taste or texture of the meat caused by the aronia can provide a method of ripening meat that can be easily consumed by consumers.

Hereinafter, a method of ripening meat according to the present invention will be described in detail.

The method of ripening meat containing aronia according to the present invention comprises the steps of preparing raw meat by cutting or pulverizing the meat; Preparing a Aaronia-containing meat by mixing the raw meat and the Aaronia juice or powder; Aging the aronia-containing meat; It characterized in that it comprises the step of refrigerated by packaging the aged aronia-containing meat.

Mixing of the separate ingredients in the aging process is commonly applied in the method for producing seasoned meat, but in the present invention, unlike the mixing of the general seasoning in order to contain the Aaronia component in the meat optimizing the aging process.

That is, the first ripening step of ripening the aronia-containing meat at 0 to 5 ℃ for 5 to 10 hours in the step of ripening the aronia-containing meat, 5 to 30 to 40 ℃ the first ripened aronia-containing meat Secondary ripening step to mature for 10 hours, the second aged matured Aaronia-containing meat three stages of the third ripening step of ripening for 1 to 3 hours at 50 to 60 ℃ and refrigerated to store the unique astringent taste This can produce aged meat that does not come out.

It is known that tannin, which causes the astringent taste of aronia, is known to have detoxification, sterilization, and antioxidant action. Aronia, which has been removed from the tannin ingredient for taste, does not provide sufficient nutrition when ingested. It is necessary to process the technology so that it does not affect the taste and quality of the meat when it is applied to the meat while maintaining the content of.

In the present invention, by applying the aging conditions as described above it is possible to contain a large amount of aronia without causing a change in taste due to aronia in the mature meat prepared.

The astringent taste of aronia is reduced by heat treatment, but the beverage prepared by heating the mixed material of aronia and grape fruit to 65 to 75 ° C. in Korean Laid-Open Patent Publication No. 10-2017-0093087 is disclosed. In the prior art, it is characterized by mixing grapes to reduce the astringent taste of aronia, and heat treatment is applied to increase the juice efficiency. In addition, Korean Patent Laid-Open Publication No. 10-2017-0064900 discloses that Aaronia can be frozen by thawing in hot water and then juiced to obtain a juice solution, thereby reducing the astringent taste and bitter smell of aronia without other additives. .

From the description of these prior arts, it is expected that the heat treatment of Aaronia may have some effect on the reduction of astringent taste. Thus, the present inventors have derived the optimum aging method through various experiments on the aging conditions.

In the present invention, the meat may be any one of beef, pork, chicken, and duck meat, and in the case of preparing mixed meat by grinding, a mixture of one or more meats may be applied.

Aged meat can be used for various purposes, such as sausages made from pork, seasoned pork braised ribs, marinated pork pepper, marinated pork ribs, marinated pork marinated meat, marinated pork cutlet, marinated beef meat, seasoned Aged meat is used in various meat products such as beef ribs, seasoned chicken ribs made from chicken meat, hamburger steak mixed with ground beef and pork, and smoked duck meat made from duck meat.

Therefore, the seasoning process may further include a sauce in the preparation of the aronia-containing meat according to the product. Such a sauce will be described through the following examples.

In addition, the process of cutting or pulverizing the meat can be selected according to the use of the mature meat to be prepared, if ground meat such as hamburger steak is required to crush the meat can be prepared raw meat, if seasoning meat is cut Raw meat can also be manufactured.

In addition, the aronia component to be mixed in the raw material meat may be a Aaronia juice or Aronia powder, Aronia which is not mixed with fermentation treatment or other additives may be mixed with the raw meat in the juice state or powder state. In the method of mixing with the raw meat, the cut raw meat may be coated with an Aaronia juice or immersed in the Aaronia juice, or the raw meat may be impregnated with the Aaronia powder. In addition, in the case of the ground raw meat may be mixed with the Aaronia juice and mixed or ground raw meat while sprinkling or sprinkling the Aaronia powder.

In the present invention, since it is mixed with meat as it is without a separate treatment to the Aaronia can be supplied as it is to the user who consumes the nutritional component of the Aaronia without loss.

To this end, it is important to prepare the mature meat by aging the aronia-containing meat, in the present invention as described above, the first ripening step of aging the aronia-containing meat at 0 to 5 ℃ for 5 to 10 hours, the 1 Secondary ripening step of ripening the primary aged aronia-containing meat at 30 to 40 ℃ 5 to 10 hours, the third ripening step of ripening the secondary matured aronia-containing meat at 50 to 60 ℃ 1 to 3 hours It is characterized by three stages of aging.

It is important to sufficiently remove the unique taste of the Aaronia in the ripening step because it must be packaged and refrigerated until the mature meat is sold or processed into food.

Therefore, in the third stage of the ripening process, when the second ripening of the first ripened aronia-containing meat, the third ripening of the second ripened aronia-containing meat, the third ripening so that the temperature can be changed immediately It is preferable to ripen in the group. In order to change the ripening conditions, when the aronia-containing meat is taken out of the ripening machine and transferred to another ripening machine, a sudden change in temperature occurs temporarily, resulting in somewhat astringent taste in the prepared matured meat.

In this case, the aging temperature in each step is changed to a range of 10 ° C to 50 ° C at a minimum. In order to reach the target aging temperature in each step, it is preferable to raise the temperature at a rate of 1 to 2 ° C / min. If the rate of temperature change is too fast, some astringent taste remains in the aged meat. If the rate of temperature change is too slow, the overall ripening time is long, resulting in low process efficiency and astringent taste. Therefore, the time required to change the temperature in each aging step takes a minimum of 5 minutes to a maximum of 50 minutes to reach the target temperature within 1 hour to ripen.

In addition, the prepared matured meat can be stored refrigerated in a commonly used PE wrap or packaging container, the refrigerated storage can be applied to the storage temperature of conventional meat.

In order to confirm the effect of the aging method according to the present invention, various mature meats were prepared and evaluated for taste.

The taste was evaluated by the taste sensor analyzer (TS-5000Z), and the supernatant was mixed with distilled water at 1% (v / v) concentration, and the supernatant was centrifuged. Put two kinds of umami (Umami), astringent taste (Astringency) was measured as a measurement item.

Aged meat was prepared by the following process.

The cut pork fillet was immersed in the Aaronia juice for 30 minutes to prepare Aaronia-containing pork (Preparation Example 1). Also, the cut beef was immersed in the Aaronia juice for 1 hour to prepare Aaronia-containing beef (Preparation Example 2). In addition, the chicken was immersed in the Aaronia juice for 1 hour to prepare a Aaronia-containing chicken (Production Example 3). In addition, the ground pork and ground beef is blended in a weight ratio of 6.5: 1 to prepare a ground processed meat, when blending the pork and beef in a mixer by blending 40 parts by weight of aronia powder with respect to 100 parts by weight of meat The mixture was ground and mixed to prepare milled meat containing aronia (Production Example 4).

The aronia-containing meat according to Preparation Examples 1 to 4 was aged under the conditions according to Table 1 to prepare aged meat, and the sample was prepared as described above and measured by a taste sensor analyzer. ° C / h in Table 1 shows the aging temperature and aging time.

In addition, the results measured by the taste sensor analyzer is shown in Table 2. In Table 2, the control group is a pork fillet that is not matured or mixed with Aaronia, and the result of measuring the umami and astringent taste when the control is 100.

Aged meat Produce
Way Primary maturation
(℃ / h) Temperature rise rate
(℃ / min) Secondary ripening
(℃ / h) Temperature rise rate
(℃ / min) Tertiary ripening
(℃ / h) Cooling rate
(℃ / min) Example 1 Preparation Example 1 2 ± 1/6 1.2 32 ± 2/5 1.0 53 ± 1/1 1.5 ± 0.2 Example 2 Preparation Example 2 4 ± 1/7 1.4 33 ± 2/6 1.2 53 ± 2/2 1.5 ± 0.2 Example 3 Preparation Example 3 4 ± 1/6 1.2 32 ± 1/5 1.0 55 ± 1/1 1.5 ± 0.3 Example 4 Preparation Example 4 2 ± 1/5 1.2 31 ± 1/7 1.0 52 ± 1/1 1.5 ± 0.2 Example 5 Preparation Example 1 3 ± 1/7 1.2 35 ± 2/5 1.0 55 ± 1/2 1.5 ± 0.3 Example 6 Preparation Example 4 2 ± 1/6 1.4 35 ± 2/6 1.0 54 ± 2/1 1.5 ± 0.2 Comparative Example 1 Preparation Example 1 2 ± 1/10 - - - - - Comparative Example 2 Preparation Example 2 10 ± 1/10 - - - - - Comparative Example 3 Preparation Example 3 2 ± 1/6 1.2 25 ± 2/5 1.0 40 ± 2/1 1.5 ± 0.2 Comparative Example 4 Preparation Example 4 2 ± 1/20 - - - - - Comparative Example 5 Preparation Example 1 2 ± 1/6 3.0 32 ± 2/5 2.5 50 ± 2/2 1.5 ± 0.2 Comparative Example 6 Preparation Example 4 33 ± 2/5 1.4 54 ± 3/1 - - -

Aged meat Umami Astringency Control 100 100 Example 1 104.4 101.5 Example 2 112.5 98.5 Example 3 98.5 97.4 Example 4 103.8 99.6 Example 5 103.8 100.5 Example 6 104.5 98.8 Comparative Example 1 105.6 114.4 Comparative Example 2 111.2 110.2 Comparative Example 3 97.6 106.8 Comparative Example 4 102.5 109.2 Comparative Example 5 103.4 107.5 Comparative Example 6 101.7 111.4

Looking at the results of Table 2, it was confirmed that when the pork, beef, chicken, milled processed meat in all three stages of aging according to the present invention, the astringent taste is very small despite containing aronia.

However, if the first stage of aging only (Comparative Examples 1, 2, 4), the second and third stage of aging temperature is too low (Comparative Example 3), the temperature rise rate is too fast (Comparative Example 5), the low temperature primary aging Except when the two stages of ripening (Comparative Example 6) it was confirmed that the astringent taste increased.

In addition, in Example and Comparative Example, the umami taste according to aging was found to increase compared to the raw meat. Although it is expected that the astringent taste is obscured by umami, the attenuation of the astringent taste is less likely depending on the aging conditions. I could confirm it.

Although the present invention has been illustrated and described with reference to the preferred embodiments as described above, the present invention is not limited to the above embodiments, and various modifications may be made by those skilled in the art without departing from the spirit of the present invention. Modifications and variations are possible. Such modifications and variations are intended to fall within the scope of the invention and the appended claims.

Claims (3)

Preparing raw meat by cutting or pulverizing meat, which is one of beef, pork, chicken, and duck, or a mixture thereof;
Preparing the aronia-containing meat by mixing the raw meat and the aronia juice or powder;
Preparing aged meat by aging the aronia-containing meat;
Packaging and storing the aged meat;
Including;
The step of ripening the aronia-containing meat,
Primary ripening of the Aaronia-containing meat at 0 to 5 ℃ for 5 to 10 hours
Sex stage;
A second ripening step of ripening the first matured aronia-containing meat at 30 to 40 ° C. for 5 to 10 hours;
Tertiary ripening step of ripening the second matured aronia-containing meat for 1 to 3 hours at 50 to 60 ℃;
It consists of
The aging step is raised to the ripening temperature at a rate of 1 to 2 ℃ / min, the time to reach the target temperature in each ripening step is 5 to 50 minutes characterized in that the Aaronia-containing meat.
The method according to claim 1,
A method of ripening meat containing aronia, characterized in that the marinade further mixing in the step of producing the aronia-containing meat.
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