KR102077266B1 - Method for manufacturing of pork cutlet and pork cutlet prepared thereby - Google Patents

Abstract

The present invention relates to a method for producing dried matured pork gas containing cacao grains and to thereby produced pork gas, comprising the steps of: (A) first aging raw meat at low temperature and dry; (B) cutting the dried matured raw meat and then mixing with the salt solution to secondary aging; (C) step of aging the second mature raw meat and then immersed in the immersion solution; And (D) applying cacao grain mixed powder to the raw meat to which the immersion is applied; thereby having excellent texture such as chewability and not deteriorating even during long-term storage.

Description

Method for manufacturing dry mature pork cutlet containing cacao grains and the pork cutlet prepared accordingly {Method for manufacturing of pork cutlet and pork cutlet prepared}

The present invention is excellent in the texture of chewability and the like by using dry mature raw meat and cacao grains, and relates to a method for producing pork gas which can be ingested by baking in an oven as well as being stored for a long time.

Cut pork cutlet, pork tenderloin, etc., and cut it into thin pieces through physical tendering process. Then, salt and pepper are seasoned and dressed in the order of flour, eggs and bread crumbs and fried in oil. It is food.

The name of the pork cutlet originates from a combination of the Chinese character pork cutlet and cutlet (thin sliced meat), and the origin of pork cutlet is a non-recognized pork schnigel that has been eaten in Germany, Austria and the Czech Republic. Starting from Wiener Schwein Schnitzel, Japanese soy sauce and starch syrup were added to develop the current form of hard culture.

In particular, in Korea, pork cutlets began in restaurants in the mid-1970s and spread to the public, and since the early 1990s, the emergence of frozen foods and family restaurants has become a popular food nationwide.

Pork, a raw material of pork cutlet, is a protein source rich in thiamin, a vitamin B1. It is cheaper than beef, resulting in a variety of consumption cultures. However, pork cutlet is an inexpensive and good source of protein, but the cooking process is complicated and fried in oil, making it inconvenient to eat at home.

In the method of producing pork gas using the cheese of the Republic of Korea Patent Publication No. 2001-0002258, cut the sirloin portion of the pork to a certain thickness and size, and then seasoned with the seasoned pork, and the seasoning process is finished The pork cheese containing cheese was proposed by performing a process of sealing the soft cheese by coating a soft cheese on it, and then covering a thin dumpling skin formed by kneading with flour on the pork coated with the soft cheese; In functional pork gas of Korea Patent No. 10-0398938, a pork food containing pork cutlet selected from kimchi, pineapple, green onions, or mixtures thereof is added to pork, and flour, egg and bread crumbs are added to the pork. By frying, the pork cutlet containing vegetable food was proposed.

However, these prior arts have a problem that the taste of pork cutlet is not good because the smell of pork cutlet for pork cutlet is not sufficiently removed, and the taste is uniform, and the taste felt by frying pork cutlet in oil is strong.

This tempura dish has a long history and can be cooked at a low cost. It is one of the most used recipes due to the rapid growth of the fast food industry and the catering industry in the 20th century. Known as a cause of heart disease and cancer, a new paradigm of cooking methods using cooking methods such as baking and boiling using an oven instead of cooking methods is required.

However, baking or boiled dishes have a sensory deterioration characteristic compared to fried dishes, so a method of producing a sensual and nutritionally excellent pork cutlet is required.

Republic of Korea Patent Publication No. 2001-0002258 Republic of Korea Patent No. 10-0398938

It is an object of the present invention to provide a method of producing pork gas that can be ingested by baking in an oven having excellent texture, such as chewability, using dry mature raw meat and cacao grains.

In addition, another object of the present invention is to provide a pig gas produced according to the production method of the pig gas.

Method for producing a dry mature pork cutlet containing the cacao grains of the present invention for achieving the above object (A) step of primary ripening the raw meat at low temperature dry; (B) cutting the dry matured raw meat and then mixing with the salt solution to secondary aging; (C) simmering the secondary mature raw meat and then immersed in a immersion solution; And (D) applying cacao grain powder to the raw meat to which the immersion is applied.

After the step (D), it may further comprise the step of spraying the olive oil mixture of water and olive oil mixed in a weight ratio of 1: 0.5 to 3 on the surface of the pork gas prepared in the step (D).

Drying aging in step (A) may be performed for 20 to 40 days at a temperature of -1 to 2 ℃, a relative humidity of 70 to 85% and a wind speed of 0.2 to 0.8 m / s.

The salt solution may be mixed in an amount of 3 to 15 parts by weight based on 100 parts by weight of the dry matured raw meat in step (B).

The salt solution in step (B) may include 1 to 8 parts by weight of salt, 1 to 5 parts by weight of syrup and 1 to 5 parts by weight of sodium compound based on 100 parts by weight of water.

The immersion in step (C) may include 60 to 80 parts by weight of beta-mix powder, 90 to 100 parts by weight of water and 1 to 5 parts by weight of olive oil, based on 100 parts by weight of the egg solution.

In step (D), the cacao grain mixed powder may be mixed with 0.1 to 10 parts by weight of cacao grains based on 100 parts by weight of bread powder.

In addition, the dry mature pork gas containing the cacao grains of the present invention for achieving the above-described other objects can be prepared according to the above production method.

The pork gas can be consumed by baking in an oven.

Dry matured pork gas containing cacao grains of the present invention can reduce the content of calories, saturated fatty acids and cholesterol by replacing the frying process with an oven baking process using olive oil as a functional material and cacao grains as a functional material. .

In addition, the conventional pork cutlet should perform an inconvenient process of frying in oil, but the present invention can replace the frying process by simply baking in an oven, so anyone can easily cook.

In addition, the dry matured pork gas containing the cacao grains of the present invention is superior in texture, such as chewability, than the general fried pork gas, and does not deteriorate even during long-term storage and is excellent in organoleptic.

The present invention relates to a method for producing pork gas, which is excellent in texture, such as chewability, using dry mature raw meat and cacao grains, and is thus prepared.

In addition, the pork cutlet of the present invention can be consumed by baking in an oven instead of frying in oil.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

Method for producing a dry matured pork gas containing cacao grains of the present invention comprises the steps of (A) primary aging the raw meat at low temperature dry; (B) cutting the dry matured raw meat and then mixing with the salt solution to secondary aging; (C) simmering the secondary mature raw meat and then immersed in a immersion solution; And (D) applying cacao grain powder to the raw meat to which the immersion is applied.

First, in step (A), the raw meat is dry mature at low temperature.

In the present invention, by drying the raw meat to increase the functionality of the raw meat, and the sweet and bitter taste of the dry mature raw meat and cacao grains, the flavor is particularly increased. In addition, the present invention is dried and matured after the raw meat, so that the meat is not sufficiently fried and fried in the oven even when baked in the oven is completely baked, showing the functionality similar to fried pork cutlet.

The dry maturation causes the enzymatic action of microorganisms by exposing the raw meat to air to improve the flavor of the raw meat. Specifically, the dry ripening is matured by exposing the raw meat to a space controlled temperature, humidity and wind speed.

The dry maturation is an enzyme action, the cell also stops functioning when the animal is slaughtered by the enzyme. As a result, large molecules of tastelessness are converted into small molecules with a taste. Protein and adenonine triphosphate (ATP) are rich in amino acids, inosinic acid, and glycogen in sweet glucose, and fat is broken down into fatty acids rich in flavor. When cooked, they react to heat, creating new molecules, which intensify the smell.

In addition, dry maturation also affects meat quality. Calpine weakens the proteins that support muscle fibers, and kadipsin also breaks down the collagen linkages of muscle fibers while simultaneously breaking down proteins. Therefore, the raw meat becomes softer by changing to gelatin more easily through cooking.

The dry maturation of the raw meat to a temperature of -1 to 2 ℃, preferably 0 to 1 ℃; Relative humidity of 70 to 85%, preferably 80 to 85%; And 20 to 40 days, preferably 25 to 30 days, at a wind speed of 0.2 to 0.8 m / s, preferably 0.4 to 0.6 m / s.

If the temperature is less than the lower limit during dry ripening, the enzymatic action by the microorganism is not performed, the flavor may not be improved, and if the temperature exceeds the upper limit, fatty acidization may occur well and the functionality may be reduced.

In addition, in the case of dry maturation, if the relative humidity is out of the above range, the maturation may not be performed evenly by disturbing the storage temperature.

In addition, when dry ripening wind speed is less than the lower limit, the functionality may be lowered, and if the wind speed is above the upper limit, the ripening may not be uniform, fatty acidization may occur well and the functionality may be lowered.

In addition, when the dry maturation time is less than the lower limit, the raw meat may be tough, and when it exceeds the upper limit, the texture may decrease and fatty acidization may occur.

The present invention performs dry ripening first before aging with the salt solution to further soften the meat quality of the raw meat and improve the flavor, after which the salt solution and raw meat without performing the process such as injecting the salt solution with the injector when the salt solution is aged The mixing is simple enough so that the process can be simplified.

In addition, when performing wet ripening instead of dry ripening the raw meat as in the present invention, the texture is reduced and the bitter taste of cacao grains is strongly felt, and when the room temperature ripening is performed, fatty acidization occurs quickly and the taste with cacao grains does not match. Not only that, but if you bake it in the oven, it won't fully cook inside the meat.

The raw meat used in the present invention is not particularly limited as long as the raw meat for pork gas is used, but preferably pork fillet, pork tenderloin, pork front leg or pork rear leg is used.

Next, in step (B), the dry mature raw meat is cut to have a thickness of 10 to 15 mm, and then mixed with a dye solution to be 5 to 15 hours at a temperature of 1 to 8 ° C., preferably 3 to 5 ° C. , Preferably, secondary aging for 8 to 12 hours.

The salt solution is penetrated and maintained between the protein and the protein of the dry mature softened raw meat, and partially dissolves the contractile muscle of the protein and creates a protective film so that the juice does not count. When the dyeing solution is injected into the injector without tumbling without applying the surface of the raw material meat, there is a problem in that there is no texture and the functionality decreases. In addition, when salted with saline instead of saline solution, fatty acidization is severe, the functionality is lowered, and the texture may be lowered when the consumer heats for later consumption.

The salt solution is mixed with 3 to 15 parts by weight of the salt solution based on 100 parts by weight of the raw meat. If the content of the salt solution is less than the lower limit, the functionality may be lowered, and if the salt solution exceeds the upper limit, the texture may be sharply reduced when heated for ingestion.

In addition, the salt solution contains 1 to 8 parts by weight of salt, 1 to 5 parts by weight of syrup and 1 to 5 parts by weight of sodium compound based on 100 parts by weight of water. If the amount of the substances constituting the dye solution is out of the above range, the functionality and texture may be reduced.

Syrups used in the salt solution include gluco syrup or corn syrup; The sodium compound may be at least one selected from the group consisting of sodium acetate, trisodium citrate and sodium ascorbate.

In addition, when the dyeing temperature and time is less than the lower limit may not occur the dyeing effect, when the upper limit of the raw material may be rather hard and tough.

Next, in the step (C), the second aged raw meat is meat-dried and then immersed in a immersion solution.

The cut raw meat is passed through the meat grinder vertically with the meat result of the raw meat to be ground. At this time, the secondary aged raw meat is soft enough by aging and drying the salt solution may be passed only once in the meat tender.

The raw meat passed through the meat grinder is immersed in the immersion liquid to apply the immersion liquid to the surface of the raw meat.

The immersion solution preferably contains 60 to 80 parts by weight of beta-mix powder, 90 to 100 parts by weight of water and 1 to 5 parts by weight of olive oil based on 100 parts by weight of the egg solution in terms of functionality. In particular, by using the olive oil in the immersion solution, not only the cacao lip does not fall after applying the cacao lip mixed powder, but also holds the dissolved cacao lip solution when the pork gas is heated in the oven so as not to flow out of the pork gas. In addition, if olive oil is not used in the immersion liquid, the raw meat may not be cooked even if the cacao powder is carbonized when the pork is heated in the oven. Can be prevented.

Next, in step (D), the cacao grains are mixed with 0.1 to 10 parts by weight of cacao grains, preferably 0.3 to 1 part by weight, based on 100 parts by weight of bread powder to the raw meat to which the immersion is applied.

The cacao grains are placed on the front and the back of the raw meat to which the immersion is applied, and then the cacao grains are applied by applying the same pressure.

When the content of cacao lip in the cacao lip mixed powder is less than the lower limit, fatty acidization may occur quickly and the texture and flavor may not be improved. When the cacao lip is exceeded, the appearance of pork gas may be degraded while cacao lip is dissolved. Functionality may be lowered.

In addition, the average particle diameter of the cacao grains is 0.1 to 0.5 mm, preferably 0.2 to 0.3 mm. If the average particle diameter of the cacao lip is less than the lower limit, the coating may be unstable and easily dropped. If the upper limit is exceeded, the color of the pork gas may be unstable during heating.

Next, in the step (E), spraying the olive oil mixture of water and olive oil in a weight ratio of 1: 0.5 to 3, preferably 1: 1 to 2 on the surface of the pork gas prepared in the step (D) do.

By spraying the olive oil mixture on the surface of the pork cutlet, the surface of the pork cutlet is coated so that the dissolved cacao grain solution and the gravy of the raw meat do not flow out of the pork cutlet when heating the pork cutlet to improve the sensory properties, and further enhance the crispy peculiar to the pork cutlet. Not only does it improve, but it can also be baked and baked in the oven to give you a sense of organizing and texture similar to fried pork cutlet.

If the content of olive oil in the olive oil mixture is out of the above range can not expect the effect caused by spraying the olive oil mixture.

In addition, the olive oil mixture is preferably applied in an amount of 1 to 20 parts by volume, preferably 5 to 10 parts by volume, with respect to 100 parts by weight of pork gas, in terms of functionality, texture, and inhibition of fatty acidization.

Such pork gas may be cooked by preheating the oven to 180 to 200 ° C., heating it for 10 to 20 minutes, and baking at 80 to 100 ° C. for 8 to 10 minutes.

Hereinafter, preferred examples are provided to help the understanding of the present invention, but the following examples are merely for exemplifying the present invention, and various changes and modifications within the scope and spirit of the present invention are apparent to those skilled in the art. It is natural that such variations and modifications fall within the scope of the appended claims.

Preparation Example 1 Preparation of Dye Solution

100 parts by weight of water, 4.4 parts by weight of salt, 3.8 parts by weight of gluco syrup, 0.7 parts by weight of sodium acetate, 1.7 parts by weight of trisodium citrate, and 0.6 parts by weight of sodium ascorbate were prepared.

Preparation Example 2 Preparation of Plating Solution

100 parts by weight of the egg solution, 73.3 parts by weight of beta-mix powder, 96.9 parts by weight of water, 2.8 parts by weight of olive oil, 4.0 parts by weight of garlic, 2.2 parts by weight of ginger was prepared.

Example 1.

Pork sirloin slaughtered and stored for 7 days at 5 ° C. was cut to 12 mm after dry maturation for 30 days at −1 to 0 ° C., 80% relative humidity, and 0.5 m / s wind speed. . 100 parts by weight of the cut sirloin and 5 parts by weight of the salt solution prepared in Preparation Example 1 were mixed for 5 minutes, and then stored at 5 ° C. for 12 hours to mature, and then the aged sirloin was bred once through a meat grinder. . The beef fillet was immersed in the solution prepared in Preparation Example 2, and then taken out and coated with cacao grains mixed with 0.5 parts by weight of cacao grains (average particle diameter 0.2 mm) to 100 parts by weight of bread powder to prepare pork gas and freezing. Was stored.

The bread crumbs have a water content of 35.8%, a protein content of 10.08%, a fat content of 0.93%, a ash content of 1.03%, and a carbohydrate content of 52,59%.

Example 2 Spraying Olive Oil Mixture

Pork gas was prepared by spraying the olive oil mixture of water and olive oil mixed in a weight ratio of 1: 0.05 on the surface of the pork gas prepared in Example 1.

At this time, the olive oil mixture was sprayed to 5 parts by volume with respect to 100 parts by weight of pork gas.

Comparative Example 1. Wet ripening

In the same manner as in Example 1, but instead of dyeing the raw meat after drying, the raw meat was dyed and then vacuum-packed and wet-aged for 3 days at 4 ° C. and 70% relative humidity to prepare pork gas.

Comparative Example 2. Room Temperature Aging

It carried out in the same manner as in Example 1, instead of dry ripening to prepare a pig gas by aging for 1 day at room temperature.

Comparative Example 3. Dry Aging after Dyeing

The same procedure as in Example 1 was carried out, but instead of being dried after the raw meat was dried, the raw meat was dyed and then matured under the dry ripening conditions of Example 1, thereby preparing pork gas.

Comparative Example 4 Omitted Cacao Ribs

It carried out in the same manner as in Example 1, but was prepared by omitting the cacao grains.

Control.

Pork gas prepared in Example 1 was fried and used.

<Test Example>

Test Example 1. Fatty Acidization Measurement

TBA (MA mg / kg) was stored in frozen pork gas prepared in Examples and Comparative Examples and confirmed the amount of fatty acid by checking the amount of malonaldehyde therein.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 TMA
(MA mg / lg) 0 month 0.129 0.118 0.126 0.150 0.131 0.130 4 month 0.179 0.140 0.206 0.227 0.200 0.199 8 month 0.215 0.184 0.299 0.345 0.271 0.247

As shown in Table 1, the pork gas prepared according to Examples 1 and 2 of the present invention, although the oxidation of fat occurred over time, the degree of fatty acidization compared to the pork gas of Comparative Examples 1 to 4 Little thing was confirmed.

Test Example 2 General Component Analysis

Since it is intended to compare fried pork cutlet and oven roast pork cutlet, only the control and Example 1 were used for the test.

The general components of the tonggas prepared in the control group and Example 1 are the moisture content of the atmospheric pressure drying method at 105 ℃, crude protein content Kjeldahl method, crude fat content Soxhlet method, crude ash content at 550 ℃ according to the AOAC method (1990) The calorimetry was analyzed by direct induction method. The calorie was measured using a Bomb-calorimeter (adiabatic calorimeter, Paff) to measure the amount of heat generated when the sample was burned. The results are shown in [Table 2].

division Control Example 1 Moisture content 41.48 ± 0.34 49.52 ± 0.21 Fat content 22.78 ± 0.65 8.12 ± 0.82 Protein content 15.32 ± 0.18 17.82 ± 0.27 Ash content 9.28 ± 0.77 9.31 ± 0.41 calorie 4129.45 ± 10.48 2784.58 ± 19.67

As shown in Table 2, the pork gas prepared according to Example 1 of the present invention has a higher moisture and protein content and lower fat content and calories than the control group.

Test Example 3 Measurement of Texture

Pork gas prepared in Examples and Comparative Examples was stored frozen and baked in an oven to measure texture. Hardness, elasticity, gumability and chewability were measured using a Texture Analysis XT-Plus instrument, and probes were SMSP / 25φ. Specific measurement conditions are as follows.

<TA Setting>

Test Speed 1.0 mm / sec

Post-Test Speed 1.0 mm / sec

Time 2 sec

Trigger Force 5.0g

Sample size (Sample Size) was measured by the 20 * 20 * 20 mm method, and the measured values are shown in the following [Table 3].

division Control Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Hardness
(kg) 0 month 0.95 ± 0.22 0.92 ± 0.16 0.84 ± 0.09 0.96 ± 0.05 1.03 ± 0.19 1.00 ± 0.14 0.91 ± 0.06 4 month 0.98 ± 0.14 0.95 ± 0.08 0.89 ± 0.10 1.03 ± 0.09 1.09 ± 0.05 1.06 ± 0.07 0.96 ± 0.09 8 month 1.02 ± 0.07 1.00 ± 0.11 0.96 ± 0.08 1.12 ± 0.12 1.18 ± 0.10 1.15 ± 0.11 1.03 ± 0.08 Shout 0 month 0.79 ± 0.07 0.81 ± 0.06 0.88 ± 0.04 0.80 ± 0.09 0.78 ± 0.11 0.75 ± 0.02 0.80 ± 0.04 4 month 0.75 ± 0.08 0.79 ± 0.11 0.85 ± 0.07 0.75 ± 0.12 0.72 ± 0.15 0.70 ± 0.10 0.80 ± 0.07 8 month 0.73 ± 0.04 0.75 ± 0.08 0.81 ± 0.10 0.69 ± 0.04 0.66 ± 0.07 0.65 ± 0.05 0.76 ± 0.06 Cohesive 0 month 0.68 ± 0.10 0.62 ± 0.06 0.66 ± 0.03 0.60 ± 0.05 0.43 ± 0.06 0.41 ± 0.16 0.59 ± 0.11 4 month 0.62 ± 0.04 0.58 ± 0.09 0.62 ± 0.08 0.52 ± 0.11 0.39 ± 0.03 0.36 ± 0.06 0.53 ± 0.05 8 month 0.55 ± 0.07 0.53 ± 0.12 0.59 ± 0.06 0.48 ± 0.07 0.34 ± 0.12 0.30 ± 0.04 0.45 ± 0.09 Sword
(kg) 0 month 0.42 ± 0.06 0.43 ± 0.07 0.43 ± 0.12 0.42 ± 0.04 0.44 ± 0.08 0.43 ± 0.11 0.43 ± 0.07 4 month 0.43 ± 0.05 0.43 ± 0.06 0.42 ± 0.09 0.42 ± 0.12 0.43 ± 0.09 0.42 ± 0.07 0.42 ± 0.09 8 month 0.43 ± 0.08 0.42 ± 0.10 0.42 ± 0.11 0.41 ± 0.07 0.42 ± 0.10 0.42 ± 0.09 0.42 ± 0.10 Chewability
(kg) 0 month 0.41 ± 0.05 0.38 ± 0.07 0.43 ± 0.04 0.37 ± 0.01 0.33 ± 0.10 0.35 ± 0.14 0.33 ± 0.05 4 month 0.40 ± 0.09 0.35 ± 0.09 0.40 ± 0.16 0.25 ± 0.08 0.29 ± 0.07 0.28 ± 0.07 0.26 ± 0.09 8 month 0.35 ± 0.12 0.31 ± 0.11 0.36 ± 0.07 0.21 ± 0.11 0.23 ± 0.03 0.22 ± 0.05 0.18 ± 0.03

As shown in Table 3, pork gas prepared according to Examples 1 and 2 of the present invention was similar in texture and texture, and compared to Comparative Examples 1 to 4 it was confirmed that the hardness, elasticity, gumminess and chewability are all excellent. In particular, Comparative Example 4 without using the cacao lip was confirmed that the chewiness is not excellent.

Test Example 4 Sensory Evaluation

After storing frozen pork gas prepared in Examples and Comparative Examples, baked in an oven to be sampled to 10 professional panel, and then carried out a sensory test by a 10-point scale method to obtain the average value, it is shown in Table 4 below.

-Color, flavor, juiciness, year and overall preference: 1 point = very bad, 10 points = very good

division Control Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 color 0 month 8.75 ± 0.59 8.78 ± 0.97 8.81 ± 0.84 6.88 ± 0.99 7.23 ± 0.61 7.16 ± 1.08 7.34 ± 0.77 4 month 8.50 ± 0.77 8.51 ± 1.01 8.59 ± 0.57 6.50 ± 0.53 6.98 ± 0.47 6.90 ± 0.66 7.00 ± 0.53 8 month 8.14 ± 0.26 8.29 ± 0.84 8.30 ± 0.64 6.19 ± 0.29 6.52 ± 0.83 6.57 ± 0.42 6.51 ± 0.81 zest 0 month 8.71 ± 0.55 8.89 ± 0.33 8.87 ± 0.54 6.86 ± 0.86 7.58 ± 0.53 7.24 ± 0.75 7.43 ± 0.76 4 month 8.29 ± 0.42 8.43 ± 0.51 8.55 ± 0.34 6.21 ± 0.94 7.15 ± 0.37 6.99 ± 0.49 7.02 ± 0.52 8 month 7.99 ± 0.67 8.01 ± 0.78 8.32 ± 0.42 5.88 ± 0.27 6.75 ± 0.44 6.21 ± 0.60 6.71 ± 0.48 Succulent 0 month 8.71 ± 0.69 8.67 ± 0.71 8.75 ± 0.42 6.44 ± 0.28 7.48 ± 0.67 7.34 ± 0.48 7.19 ± 0.61 4 month 8.26 ± 0.42 8.16 ± 0.47 8.21 ± 0.68 5.80 ± 0.55 6.87 ± 0.73 6.75 ± 0.56 6.40 ± 0.55 8 month 7.39 ± 0.91 7.49 ± 0.53 7.68 ± 0.75 5.19 ± 0.49 6.21 ± 0.53 6.05 ± 0.70 5.99 ± 0.69 year 0 month 7.14 ± 0.46 8.56 ± 0.73 8.61 ± 0.68 7.11 ± 0.69 7.62 ± 0.67 7.41 ± 0.64 8.43 ± 0.77 4 month 6.68 ± 0.69 8.39 ± 0.69 8.56 ± 0.43 6.89 ± 0.48 7.49 ± 0.77 7.30 ± 0.85 8.20 ± 0.85 8 month 6.02 ± 0.40 8.15 ± 0.15 8.45 ± 0.33 6.67 ± 0.27 7.14 ± 0.53 7.06 ± 0.49 7.99 ± 0.43 Comprehensive Preference 0 month 7.09 ± 0.33 8.89 ± 0.60 9.21 ± 0.51 6.43 ± 0.81 7.87 ± 0.71 7.51 ± 0.44 7.89 ± 0.28 4 month 6.75 ± 0.69 8.54 ± 0.43 9.05 ± 0.33 6.05 ± 0.75 7.34 ± 0.28 6.88 ± 0.62 7.40 ± 0.49 8 month 6.38 ± 0.40 8.10 ± 0.81 8.62 ± 0.48 5.48 ± 0.24 6.97 ± 0.37 6.52 ± 0.50 7.17 ± 0.51

As shown in Table 4 above, the pork cutlet prepared according to Examples 1 and 2 of the present invention was similar in color, flavor and juiciness as compared to the control group, but was superior in terms of age and overall preference.

In addition, it was confirmed that pork gas prepared according to Examples 1 and 2 of the present invention was excellent in color, flavor, juiciness, age, and overall preference even over time compared to Comparative Examples 1 to 4.

Claims (9)

(A) first ripening the raw meat dry at low temperature;
(B) cutting the dry matured raw meat and then mixing with a salt solution to secondary aging;
(C) simmering the secondary mature raw meat and then immersed in a immersion solution; And
(D) applying the mixed cacao grains mixed with 0.1 to 10 parts by weight of cacao grains to 100 parts by weight of bread powder on the raw meat coated with the immersion solution;
Method for producing a dry mature pork cutlet containing cacao grains, characterized in that the average particle diameter of the cacao grains is 0.1 to 0.5 mm. According to claim 1, After the step (D), further comprising the step of spraying the olive oil mixture of water and olive oil mixed in a weight ratio of 1: 0.5 to 3 on the surface of the pork gas prepared in the step (D) Method for producing a dry mature pork cutlet containing cacao grains. The method of claim 1, wherein the dry maturation in step (A) is carried out for 20 to 40 days at a temperature of -1 to 2 ℃, relative humidity of 70 to 85% and wind speed of 0.2 to 0.8 m / s Method for producing dried matured pork gas containing cacao grains. The method of claim 1, wherein the dyeing solution is mixed with 3 to 15 parts by weight based on 100 parts by weight of the dry matured raw meat in step (B). The cacao grains of claim 1, wherein the dye solution in step (B) comprises 1 to 8 parts by weight of salt, 1 to 5 parts by weight of syrup, and 1 to 5 parts by weight of sodium compound, based on 100 parts by weight of water. Method for producing dried matured pork gas. The method of claim 1, wherein the immersion in step (C) comprises 60 to 80 parts by weight of beta-mix powder, 90 to 100 parts by weight of water and 1 to 5 parts by weight of olive oil, based on 100 parts by weight of the egg solution. Method for producing dried matured pork gas containing cacao grains. delete Dry matured pork gas containing cacao grains prepared according to the method of any one of claims 1 to 6. The dry ripened pork cutlet containing cacao grains according to claim 8, wherein the pork cutlet is consumed by baking in an oven.