KR102080134B1 - A processed meat and manufacturing method thereof - Google Patents

Abstract

Processed meat prepared by a manufacturing method according to the present invention does not contain components harmful to the human body such as nitrite in a salting solution. By further containing polyphenols, enzymes, and supplements, the processed meat can maintain water retention and have excellent texture and physical properties. The processed meat according to the present invention is harmless to the human body, and keeps the taste while maintaining the meat texture so as to have high quality and consumer preference, and thus can be suitably used as food ingredients such as ham or sausage.

Description

Processed meat and manufacturing method thereof

The present invention relates to processed meat and a method for manufacturing the same, and in particular, by mixing a salt solution containing polyphenols, enzymes and auxiliaries with meat having a certain fat content, it is possible to increase the shelf life of meat without using nitrite. The present invention relates to a processed meat and a method for manufacturing the same, which may maintain meat retaining power and improve texture.

According to the results of the National Health and Nutrition Survey, the intake frequency of processed pork products such as ham and sausage is increasing more than once a week to 23.9% in 1998, 25.5% in 2001 and 27.9% in 2005. As the consumption of processed meat increases, controversy over the safety of sodium nitrite in food additives such as ham, sausage and bacon is divided.

Traditionally, salt or nitrate was used to make processed meat. The salt or nitrate is converted to nitrite by meat microorganisms. In modern times, nitrite is directly added to produce processed meat.

These nitrites inhibit many Gram-positive bacteria, such as Botulinus, and improve the color development of meat by reacting with myoglobin mixed in meat to redden the color of myoglobin. It also acts as an antioxidant by first contacting nitrite ions with oxygen radicals, creating a distinctive flavor.

Nitrite is added to most meat products, and it is difficult to find meat products that do not use nitrite. However, nitrite reacts with amines at low pH to form carcinogenic substances such as N-nitrosamine, and can react with proline to induce the formation of carcinogenic substances such as N-nitrosopyrrolidine. In addition, residual nitrites in foods and living organisms are very toxic substances known to have an lethal dose of about 1 g in adults and can cause poisoning symptoms when consumed in large quantities.

Due to the shortcomings of nitrites, a lot of researches have been made to replace these nitrites in the meat processing system, but the new meat products that can suppress the growth or production of various bacteria such as Clostridium genus while maintaining the color of processed meat The situation is far from development.

Republic of Korea Patent Registration 10-1131657 (March 22, 2012)

The present invention has been made to solve the above problems, and in particular, by mixing a salt solution containing polyphenols, enzymes and auxiliaries with meat having a range of fat content, meat preservation without using nitrite It is an object of the present invention to provide a processed meat and a method of manufacturing the same, which can increase the time period and maintain the meat holding power and improve the texture.

The present invention relates to processed meat and a method for producing the same.

One aspect of the present invention,

a) chopping the raw meat having a fat content of 1 to 20% by weight;

b) mixing the chopped raw meat with a salt solution;

c) compressing and molding the raw meat; And

d) freezing or refrigerating the molded raw meat;

Including;

The raw meat is molded to form one or a plurality of perforations, and then compression molded into slices having a predetermined thickness.

The salt solution relates to a method for producing processed meat, characterized in that it comprises a polyphenol, an enzyme and an adjuvant.

In the present invention, the polyphenol is rutin, quercitrin, isoquercitrin, quercetin, myrcitrin, diyzein, dizin, glycidin, glycidin, genistein, genistin, myrcetin, hesperidin, neohesperidin, hess Peretine, naringin, curcumin, lingenin, prunin, astragaline, camphorol, resveratrol, apiin, apigenin, delphinidin, delphine, nasnin, peonidine, peonine, petuninin, malvidin, malbin, enine Any one selected from, cyanidin, leucocyanidine, cyanine, chrysanthine, keratinine, idine, mecocyanin, pelargonidine, calistin, caffeic acid, ferulic acid and p-coumaric acid Or plural,

The enzyme is any one or plural selected from pectinase, bromelain, papain, pancreatin and actinidine,

The adjuvant is any one or plural selected from astaxanthin, tocopheryl acetate, calcium pantothenate, sodium ascorbyl phosphate, pyridoxine HCI, glutathione, digaloyltrioleate and diammonium dithiodiglycolate. It is done.

In addition, the salt solution in the present invention comprises 50 to 70% by weight of polyphenol, 10 to 30% by weight of the enzyme and 5 to 20% by weight of the adjuvant.

Also in step c) in more detail,

c1) aging the raw meat for 3 to 5 ℃ for 24 to 72 hours;

c2) filling the mature raw meat into a mold;

c3) drying the filled raw meat at 30 to 40 ° C. for 10 to 30 minutes; And

c4) smoking the dried raw meat at 60 to 70 ° C. for 10 to 100 minutes;

It may include.

In addition, the salt solution is characterized in that it further comprises any one or a plurality of additives selected from seasoning, phosphate, potassium sorbate, vitamins and soy protein.

Another aspect of the present invention relates to a processed meat produced by the above production method.

Processed meat prepared by the manufacturing method according to the present invention does not contain harmful ingredients such as nitrite in the salt solution, and further contains polyphenols, enzymes, auxiliaries to maintain water retention and has excellent texture and physical properties.

Processed meat according to the present invention is harmless to the human body, has a high quality characteristics and consumer preferences while maintaining the meat quality can be properly used as a corrosion material such as ham or sausage.

Hereinafter, for example the processed meat according to the present invention and a comparative example will be described in more detail. The following embodiments are provided as examples to ensure that the spirit of the invention to those skilled in the art will fully convey.

Accordingly, the present invention is not limited to the embodiments set forth below, but may be embodied in other forms, and the embodiments set forth below are merely described to clarify the spirit of the present invention, and the present invention is not limited thereto.

In this case, unless there is another definition in the technical terms and scientific terms used, it has the meaning commonly understood by those of ordinary skill in the art, unnecessarily obscure the subject matter of the present invention in the following description Description of known functions and configurations that may be omitted.

Also, the singular forms used in the specification and the appended claims may be intended to include the plural forms as well, unless the context clearly indicates otherwise.

Method for producing the processed meat in the present invention,

a) chopping the raw meat having a fat content of 1 to 20% by weight;

b) mixing the chopped raw meat with a salt solution;

c) compressing and molding the raw meat; And

d) freezing or refrigerating the molded raw meat;

It can be prepared to include.

In the present invention, the raw meat is all kinds of edible meat removed from the non-edible parts such as bones, shells, hairs, intestines, and the like, for example, pork, beef, poultry as well as rabbit meat, goat meat, dog meat, fish meat, and the like. Can be. Examples of the meat, pork, may be used as a portion that can be used for sausage, head, jaw, neck, ribs, waist, pork belly, shoulder, buttocks, leg meat and the like.

The raw meat may be passed through a cleaning device such as an air curtain before mixing or chopping with fat as necessary to remove dust, foreign substances, as well as harmful factors such as pathogens.

The raw meat can adjust the content of fat. The fat is intended to induce emulsion formation of raw meat and to maintain the texture of processed meat.

In general, the most important factor affecting the quality of the processed meat is the combination of water and fat, and how can the meat protein combine the water itself with the added water by heat protein? How does fat bind well in the three-dimensional network of reticular proteins composed of water and hepatocytes?

The visible fat-free lean meat consists of about 75% water, about 20% protein, about 3% fat, and a small amount of carbohydrates and minerals. At this time, the water in the meat is divided into three kinds of binding water, fixed water and free water according to the binding state with the meat protein. Water molecules (H ₂ O) are polar and have a negative charge toward the oxygen atom (O), and have a positive charge between the two hydrogen atoms (H). It can be electrically coupled.

The water retention capacity of meat refers to the ability to keep meat without losing moisture such as the number of water contained in the meat during physical processing such as cutting, pressing and heat treatment. Meat protein contains meat in the production of ham and sausage. In addition to the water itself, it should absorb and combine about 25 to 50% by weight of the amount of meat. Therefore, when using low-maintenance meat as a raw material for processing ham and sausages, the meat protein does not combine the added water but spits out the moisture of the meat itself. Sensual properties such as this may adversely affect cost or quality deterioration.

Processed meat according to the present invention can secure the water retention and improve the texture by adjusting the fat content of the raw meat to a certain range to solve this problem.

In the present invention, the fat content of the raw meat is preferably included in an amount of 1 to 20% by weight, more preferably 5 to 15% by weight within 100% by weight of the total raw meat. If the fat is added below the above range, the formation of emulsion may be slow, and the texture and hardness may be lowered. If the fat is added above the above range, the fat may be eluted during cooking of the processed meat, thereby impairing texture and taste.

In the present invention, the raw meat may be chopped after mixing with fat. The chopping can be finely tuned using a grinder or a chopper to appropriately adjust the particle size to the characteristics and type of the product. That is, since the particle size of the raw material meat directly affects the structure and binding properties of the final product, it is preferable that the raw material meat is appropriately cut or chopped to suit the purpose of manufacture.

The chopper is not limited in the present invention, but may include a screw for transporting raw meat to a machine that grinds to a small size and a plate and a knife for grinding.

In addition, the raw meat can be replaced by a process that is cut to a certain shape or size in addition to the chopping to grind into fine particles. At this time, the cutting device may be configured to thinly cut the raw meat in the form of a plate or cut into dices or chips form, may be freely adjusted in size to be used for roasting, shabu shabu, pork cutlet according to the type of cooking.

Raw meat cut as described above may be mixed with the salt solution to increase storage. In this case, the salt solution may include a polyphenol, an enzyme, and an adjuvant.

In the present invention, the polyphenol is a kind of chemicals found in plants, and includes a benzene ring in a molecule and forms a phenolic substance in which at least one hydroxyl group is bonded to the benzene ring. Polyphenols are widely present in nature, and catechins in green tea, chlorogenic acids in coffee, red and purple anthocyanin pigments such as strawberries, eggplants, grapes, black beans, and red beans are all polyphenol compounds. In addition, polyphenol compounds are included in various kinds of vegetables, fruits, cacao, red wine, and the like.

Polyphenols are known to have various functions such as antioxidant, antiviral, antimicrobial and antiallergic, but recently attracted attention because of their antioxidant properties, this function acts as an antioxidant in vivo. It also has its own color and has the effect of making the color of the raw meat more prominent.

In the present invention, it is preferable to use a poorly water-soluble polyphenol in order to increase the miscibility with the added polyphenol. The poorly water-soluble polyphenol refers to a logP value of -1.0 to 4.0, which is a common logarithm of the partition coefficient between 1-octanol / water, and the higher the value, the higher the hydrophobicity.

The poorly water-soluble polyphenols may include flavonols, flavanones, flavones, isoflavones, phenolcarboxylic acids, and the like, and specifically, rutin, quercitrin, isoquarcitrin, quercetin, myrcitrin, and dizein , Dizin, glycine, glycidin, genistein, genistin, mycetin, hesperidin, neohesperidin, hesperetin, naringin, curcumin, lingenin, prunin, astragalin, camphorol, resveratrol, apiin , Apigenin, delphinidin, delphine, nasnin, peonidine, peonine, petuninin, malbidine, marvin, enine, cyanidin, leucocyanidine, cyanine, chrysanthamine, keratinine, idine, methine Cocyanine, pelargonidine, calistepine, caffeic acid, ferulic acid, and p-coumaric acid, and the like. Among them, hesperidin, naringin, curcumin caffeic acid, ferulic acid, and the like are preferable. In addition, these may be used alone, but may be used by mixing two or more kinds.

In addition, the polyphenol may further include one or more water-soluble polyphenols in addition to the poorly water-soluble polyphenols in order to improve the water retention of meat and to inhibit the absorption of fat in the body.

More preferable examples of the water-soluble polyphenols include catechins. The catechins have a structure having two hydroxyl groups in the benzene ring, and are highly water soluble but have a property of adsorbing fat, thereby facilitating mixing of fat and water and increasing water retention. It also has the effect of inhibiting the absorption of cholesterol contained in processed meat which is a high fat food.

Examples of the catechins in the present invention include non-epic catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate and epigallo. Epicatenic catechins, such as catechin gallate, are mentioned, You may also add catechins individually or in mixture of 2 or more.

In the present invention, the polyphenol may include 50 to 70 wt% of 100 wt% of the total composition. If less than 50% by weight, the storage period of the processed meat is shortened, Gram-positive bacteria may be breeding, and if more than 70% by weight, the viscosity of the processed meat may increase excessively to damage the texture.

In the present invention, the enzyme has the effect of softening the texture by partially decomposing the meat tissue of the processed meat and at the same time increasing the antioxidant power of the polyphenol, in addition to the effect of removing the unique odor of meat.

In the present invention, the enzyme has an effect of degrading the protein, and examples thereof include pectinase, bromelain, papain, pancreatin and actinidine.

The pectinase is a complex of three enzymes: 1) polygalacturonase, which hydrolyzes α-1,4 glycosidic bonds of galacturonic acid, and 2) pectin lyase, which degrades α-1,4 bonds of methyl esterified galacturonic acid. And 3) pectin esterases that hydrolyze method ester bonds.

The bromelain is to produce Peptide, Amino acid by hydrolyzing the peptide bond of the protein to endo type, has the effect of increasing the digestion and digestion of various proteins.

The papain is to produce Peptide, Amino acid by hydrolyzing the peptide bond of the protein to endo type, like the bromelain, to prevent the coagulation of the protein contained in the juice, and to improve the decomposition and digestion of various proteins in the body Have

The pancreatin hydrolyzes the peptide bond of the protein and contains Amylase and Lipase, thereby increasing the texture.

The actinidine is a degrading enzyme contained in the kiwi, and has a high protein degradation efficiency at a low temperature and pH, a high content of amino acids, and an excellent degradation effect.

In the present invention, the enzyme is more preferably mixed with pectinase and bromelain. Both the pectinase and bromelain have the effect of decomposing the protein, but when the two components are mixed, the viscosity maintenance of the pectinase and the peptide-binding degradation effect of the bromelain are synergistic and the processed meat has morphological stability. While maintaining the viscosity and strength of the degree of maintenance, it is preferable because it can maintain a texture that is not too hard for the catering person.

In the present invention, the enzyme is preferably included 10 to 30% by weight relative to 100% by weight of the total composition. If the addition of less than 10% by weight of the meat effect of the processed meat is insignificant, when added by more than 30% by weight, due to excessive hydrolysis of the protein can collapse the tissue of the processed meat can be liquefied. In addition, when the enzyme is mixed with pectinase and bromelain, pectinase and bromelain may be mixed in a weight ratio of 6 to 8: 2 to 4 by weight.

In the present invention, the adjuvant is to prevent discoloration of the processed meat and to suppress the growth of bacteria, and also has an effect of enhancing the effects of the polyphenols and enzymes.

As the adjuvant in the present invention, for example, astaxanthin, tocopheryl acetate, calcium pantothenate, sodium ascorbyl phosphate, pyridoxine HCl, glutathione, digaloyltrioleate and diammonium dithiodiglycolate, and the like. Any one or two or more of these may be mixed.

More preferably, the adjuvant may include a mixture of glutathione and diammonium dithiodiglycolate in a weight ratio of 5 to 7: 3 to 5, respectively. The components prevent the discoloration of the processed meat with the excellent antioxidant effect at the same time as the effect of preventing discoloration, bacterial growth, which is the original purpose, can further increase the texture.

In the present invention, the auxiliary agent may include 5 to 20% by weight of 100% by weight of the total salt solution. If the addition of less than 5% by weight, the appearance of various effects due to the addition of the adjuvant is inadequate, and when it is added more than 20% by weight may deteriorate the taste of processed meat, may cause discoloration in the processed meat.

In addition, the salt solution may further include an additive as needed. The additive is to increase the water holding capacity, binding capacity, to further increase the antioxidant effect of the salt solution, and to enhance the taste and flavor, for example, seasoning (seasoning) of the soy sauce, salt, sugar, spices, phosphate, Potassium sorbate, various vitamins and soy protein can be mentioned, these can freely control the amount of addition within the range that does not impair the purpose, taste, and aroma of the present invention.

In the present invention, the salt solution may be performed by adjusting the temperature to room temperature (20 to 25 ° C.), and then immersing the raw material meat in the salt solution for 1 to 6 hours or by using a vacuum generator.

The raw meat salted as described above may be subjected to compression and molding. Specifically, the raw meat,

c1) aging the raw meat for 3 to 5 ℃ for 24 to 72 hours;

c2) filling the mature raw meat into a mold;

c3) drying the filled raw meat at 30 to 40 ° C. for 10 to 30 minutes; And

c4) smoking the dried raw meat at 60 to 70 ° C. for 10 to 100 minutes;

It may proceed through the step comprising a.

In the present invention, the step c1) is to allow the raw meat to sufficiently react with the dye solution or seasoning in the dye solution soaked into the raw material meat, and after the raw meat is taken out of the dye solution, it is 3 to 5 ℃ for 24 to 72 hours You can keep it and proceed.

Next, the raw material meat aged as in step c2) is filled in a molding die. Here, the mold is not limited in shape, and may be configured in various forms, for example, circular, oval, and triangular. In addition, if necessary, it has protrusions for forming perforations, so that holes can be formed in the processed meat during the molding process.

The raw meat may be filled in a mold and then dried to maintain its shape (c3)). In this case, the drying may be performed by exposing to a temperature of 30 to 40 ° C. for 10 to 30 minutes. The above conditions can increase the texture by maintaining the viscosity of the raw material meat in a certain range while activating the enzyme activity in the salt solution.

Molded and dried raw meat can be removed and smoked in the mold. The fumigation refers to burning wood by burning wood (oak, chestnut, larch, etc.) on raw meat and smothering smoke on raw meat. Pork absorbs tar powder of smoke and has a distinctive aroma and taste as well as preservation. do. In other words, it removes moisture and makes it dry, while at the same time penetrates the preservatives in the smoke to have a preservation. In addition, the odor of the raw meat is removed by the flavor of the smoke to enhance the taste of the ingredients. Therefore, burning smoked good should be used, such as walnut, beech, cherry, oak, chestnut, nawang. In addition, the meat color can be improved, the appearance of the raw meat can be improved, and the raw meat can be prevented from being oxidized.

As described above, the finished raw meat can be packaged to block contact with air. At this time, since the raw material meat has undergone a smoking process, the temperature is elevated, so it is preferable to sufficiently cool the temperature at 10 ° C. or lower as necessary. In addition, after the packaging is finished, it is preferable to sterilize for 10 to 30 minutes at 70 to 90 ℃.

The present invention includes a processed meat produced through the manufacturing method as described above. The processed meat is harmless to the human body because it does not contain harmful ingredients such as sodium nitrite in the salt solution, it can be properly used as a corrosion material such as ham or sausage by preserving the taste while maintaining the meat.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following Examples and Comparative Examples are only examples for explaining the present invention in more detail, the present invention is not limited to the following Examples and Comparative Examples.

The physical properties of the specimens prepared through the following examples and comparative examples were measured as follows.

(Holding power)

The sample was first fixed in a centrifuge tube and heated in a 75 ° C. water bath for 30 minutes. After cooling at 4 ° C. for 1 hour and weighing two with both arms, centrifugation was performed at 5,000 rpm for 40 minutes, and the free water content was calculated and substituted in Equation 1 below.

[Equation 1]

Moisture (%) = [(W1-W2) / W1] × 100

(W1 in Equation 1 is the weight of the sample before heating (g), W2 is the weight of water (g) released after centrifugation.)

(Texture)

Shear force was measured by computer and rheometer (Sun, CR300, Japan) by shearing cutting test. (gumminess) was measured.

(Sensory test)

Twenty 25-35 year-old personnel trained for sensory evaluation consisted of the appearance, flavor, tenderness, offflavor and overall preference of each sample for each example and comparative example. acceptability) was determined. The criterion was a five-point scale method, with five points being the best and one being the worst. The results were rounded to two decimal places.

(Example 1)

Pork (Fuji) and back fat were used as raw materials, and after removing external fat and connective tissue, pork and back fat were mixed at 85% by weight and 15% by weight, respectively, using a grinder (M-12S, TechinKorea, Korea). Chopping was done.

Separately, polyphenols (hesperidin), enzymes (pectinases) and adjuvants (glutathione) were prepared as salt solutions. The mixing ratio of the components was 65: 20: 15 wt% of polyphenol: enzyme: auxiliary, 200 parts by weight of water, 5 parts by weight of salt, 5 parts by weight of seasoning, 5 parts by weight of soy protein, and 100 parts by weight of mixed salt solution. It was added and mixed to complete the dye solution.

After immersing the raw meat in the finished salt solution, it was maintained for 4 hours at 20 ℃, and then aged for 48 hours at 4 ℃. Then, after molding, drying, and smoking, it was filled in natural piglets (Ф 50 mm) and heated at 90 ° C. (deep temperature 72 ° C.) for 10 minutes. After heating, the mixture was allowed to cool in cold water for 5 minutes, and then stored in a cold room at 4 ° C. to prepare a specimen.

(Example 2)

In Example 1 was added a mixture of hesperidin and catechin in a 6: 4 weight ratio as a polyphenol, except that the specimen was prepared in the same manner.

(Example 3)

In Example 2, a mixture of pectinase and bromelain in a 7: 3 weight ratio was added as an enzyme, except that the specimens were prepared in the same manner.

(Example 4)

In Example 3, a mixture of glutathione and diammonium dithiodiglycolate in a 6: 4 weight ratio was added, except that the specimens were prepared in the same manner.

(Comparative Example 1)

The specimen was prepared in the same manner as in Example 1 except that pork and back fat were mixed at 75 wt% and 25 wt%, respectively.

(Comparative Example 2)

A specimen was prepared in the same manner as in Example 1, except that 100% by weight of pork was not contained.

(Comparative Example 3)

The specimen was prepared in the same manner as in Example 1, except that 60:40 wt% of the enzyme and the auxiliary agent were added without adding the polyphenol.

(Comparative Example 4)

Specimen was prepared in the same manner as in Example 1, except that 85 wt% to 15 wt% of the polyphenol and the auxiliary agent were added without adding an enzyme.

(Comparative Example 5)

In Example 1, the specimen was prepared in the same manner except that polyphenol and enzyme were added in an amount of 80: 20% by weight without adding the adjuvant.

TABLE 1

TABLE 2

The processed meat produced according to the present invention as shown in Tables 1 and 2 has a high water holding power and excellent physical properties, and accordingly, the sensory test also shows high results. Specifically, Examples 3, 4, and 5, in which polyphenols, enzymes, and auxiliaries were mixed with each other, showed high water holding power, physical properties, and sensory test results.

In contrast, Comparative Examples 1 and 2, in which the fat content was higher or not added than other examples, showed poor physical properties, and Comparative Examples 3 to 5 without adding polyphenols, enzymes, and auxiliaries to the salt solution were used. All of them adversely affected the texture due to poor water retention or excessive rigidity.

 The above description is merely illustrative of the technical idea of the present invention, and those skilled in the art may make various modifications and changes without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention but to describe the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (8)

a) chopping the raw meat having a fat content of 1 to 20% by weight;
b) mixing the chopped raw meat with a salt solution;
c) compressing and molding the raw meat; And
d) freezing or refrigerating the molded raw meat;
Including;
The raw meat is molded to form one or a plurality of perforations, and is then compression molded into slices having a predetermined thickness.
The salt solution,
50 to 70% by weight of a polyphenol mixed with catechin and hesperidin;
10 to 30% by weight of an enzyme mixed with pectinase and bromelain; And
5 to 20% by weight of a mixture of glutathione and diammonium dithiodiclicholate;
Processed meat manufacturing method comprising a.
delete delete delete delete The method of claim 1,
C),
c1) aging the raw meat for 3 to 5 ℃ for 24 to 72 hours;
c2) filling the mature raw meat into a mold;
c3) drying the filled raw meat at 30 to 40 ° C. for 10 to 30 minutes; And
c4) smoking the dried raw meat at 60 to 70 ° C. for 10 to 100 minutes;
Processed meat manufacturing method comprising a.
The method of claim 1,
The salt solution is processed meat manufacturing method further comprises any one or a plurality of additives selected from seasoning, phosphate, potassium sorbate, vitamins and soy protein.
Processed meat produced by the manufacturing method according to any one of claims 1, 6 and 7.