KR102141958B1 - Method processing meat - Google Patents

Abstract

The present invention relates to a meat processing method. More particularly, the present invention relates to a meat processing method capable of significantly improving flavor while tenderizing meat texture and removing specific smell of meat using a fermented product obtained by mixing a butanol fraction of a pine nut bark ethanol extract in the same weight ratio with a complex extract of kiwi and soybeans.

Description

Method processing meat

The present invention relates to a meat processing method capable of improving meat quality and flavor.

In general, various meats such as beef and pork each have a unique odor, and since the meat is tough, there is a disadvantage that it has no taste, so there are various meat processing methods to solve these shortcomings to soften the meat or remove the meat odor. Is being developed. In addition, when cattle are slaughtered, there is a disadvantage in that the muscles become stiff due to the post-stiffness of muscles, and the taste, aroma, and texture are inferior, so that high-end restaurants do not decay, but use mature meat with the softest flavor.

The prior art registration patent No. 10-0808459 relates to a fish and meat processing method and its processing device using natural extracts, thaws frozen-stored meat to wash foreign substances on its surface, and washes the meat inside the impregnator. After placing it neatly, the internal pressure of the impregnator is maintained in a vacuum by using a vacuum pump, the pressure inside the impregnator is made to atmospheric pressure, and the process of alternately maintaining the vacuum and atmospheric pressure state is repeated to impregnate the natural extract solution to be impregnated. And then pressurized until the meat is submerged, and then pressurizes, and then the natural extract solution is discharged while maintaining the pressure of the impregnator, and then the pressure of the impregnator is released and the meat is withdrawn and dried. Is disclosed.

However, the above technology is simply extracting red ginseng, bokbunja, green tea, or Omija extract as a natural extract, and the natural extract component may be absorbed to meat to some extent, but it is not used to significantly improve meat meat and flavor. There are limits.

Republic of Korea Registered Patent No. 10-0808459 (announcement date 2008. 03. 03)

Therefore, the object of the present invention is to remove the peculiar odor of meat, soften the meat, and significantly improve the flavor by using the fermented fermented mixture of the butanol fraction of ethanol extract of pine bark in the complex extract of kiwi and soybean. It is to provide a meat processing method.

In order to achieve the above object, the present invention is to remove the foreign matter on the surface by thawing the meat to be processed (S10); Injecting the meat from which the foreign matter has been removed into the shelf of the impregnator (S20); A vacuum and atmospheric pressure repetition step (S30) of maintaining the internal state of the impregnator while alternating the inside of the impregnator with vacuum and atmospheric pressure; Preparing ethanol extract of pine bark by adding ethanol to pine bark, and sequentially fractionating the pine bark ethanol extract with hexane, ethyl acetate, butanol to obtain a butanol fraction of pine bark ethanol extract (S40); To the mixed extract of kiwi and soybeans, the butanol fraction of the pine nut ethanol extract was mixed in the same weight ratio, and the microorganism mixed with Aspergillus oryzae and Lactobacillus sakei was added and fermented. Obtaining a fermentation product (S50); Putting the fermented product into the impregnator in a vacuum state to pressurize the meat while being immersed in the fermented water (S60); A fermentation product discharge step (S70) of discharging the fermentation product to the outside of the impregnation machine while maintaining the pressure of the impregnation machine; And it releases the pressure of the impregnator and withdraws the meat to provide a meat processing method comprising a meat drying step (S80) to perform natural drying or freeze drying.

According to the present invention, an excellent effect of removing odor peculiar to meat, softening the meat and improving the flavor by using the fermented fermented product by mixing the butanol fraction of the pine bark ethanol extract in the same weight ratio to the complex extract of kiwi and soybean There is.

1 is a configuration diagram showing the configuration of a meat processing apparatus according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail through examples, but the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

First, the meat to be processed is thawed to remove foreign substances on the surface (S10). To this end, it consists of washing the meat after slaughtering and then washing it. Meat slicing refers to the process of slicing a full sized meat into 1/4 to 1/8 size. At this time, the bones contained in the meat are removed during the crushing process, and the meat quality and freshness are maintained. In general, the core temperature should not exceed 10°C, and preferably, refrigeration can be maintained in a range of 5 to 10°C, more preferably 7 to 8°C. In order to effectively remove foreign substances that may be contained in meat in the process of crushing after meat crushing, high-pressure instant cleaning can be performed on meat crushed with purified water.

Next, the meat from which the foreign matter has been removed is put into the shelf of the impregnator (S20). As a process of sorting the washed meat and placing it on the shelf of the impregnator, the meat to be placed is arranged so as not to overlap each other.

Thereafter, a vacuum and atmospheric pressure repetition step of maintaining the internal state of the impregnator is performed while alternating the inside of the impregnator with vacuum and atmospheric pressure (S30). At this time, in the vacuum step, the process of making the pressure inside the impregnator into a vacuum using a vacuum pump while the impregnator in which the meat is added is closed is changed in the meat inside the impregnator. And, in the atmospheric pressure step, it is a process of making the inside of the impregnator in a vacuum state to atmospheric pressure while watching the state of meat for about 1-10 minutes. As described above, it is a process of maintaining the internal state of the impregnator while alternately changing the vacuum state and atmospheric pressure about 1-10 times while checking the meat state inside the impregnator.

Subsequently, in order to improve the taste and odor of the meat, ethanol is added to the pine bark to prepare a pine bark ethanol extract, and the pine bark ethanol extract is sequentially fractionated with hexane, ethyl acetate, butanol to obtain the butanol fraction of the pine bark ethanol extract. Obtained (S40).

The pine bark preferably contains both the outer and inner shells of the pine tree (Pinus Koraiensis). At this time, the outer skin refers to the outer shell, the outermost shell of the two layers of bark wrapped in pine nuts (endosperm), and the inner shell refers to the inner shell, a thin shell attached to the inner surface of the outer shell.

The pine tree is native to Korea and is called “Korean Pine” in English, and the scientific name is “Pinus Koraiensis Siebold et Zucc.”. The genus Pinus comes from the pix meaning Latin pitch, bitumen (a high polymer of hydrocarbons), and the species'Koraiensis' refers to the country of origin.

Pine nuts have antibacterial and insecticidal effects other than nutrients, and pine gin contains phenol-based, terpenoid-based, and tannin-based ingredients, and pinepin terpinolene and'bomeol' 'Ingredients are known to promote bile secretion and lower cholesterol levels. However, there is no known example in which pine bark or pine tree extract was used to improve meat quality or to remove odor.

In the present invention, pine bark ethanol extract was prepared by preparing pine bark containing both the external and internal skin of pine nuts in powder form and extracting reflux at 95°C for 12 hours with 20% ethanol extract for 0.5 kg of pine bark in powder form. . After adding 0.5 L of water to 30 g of the pine nut ethanol extract, the suspension was extracted by adding 0.5 L of hexane twice, followed by separation of the hexane layer, followed by concentration of the hexane layer under reduced pressure to obtain a hexane fraction. Subsequently, the remaining aqueous layer was successively fractionated with 0.5 liter of ethyl acetate and 0.5 liter of butanol in the same manner as described above, and then concentrated under reduced pressure to obtain an ethyl acetate fraction and a butanol fraction, respectively.

Next, a mixture of aspergillus oryzae and Lactobacillus sakei was added to a mixed solution of the butanol fraction of the pine bark ethanol extract in the same weight ratio to the complex extract of kiwi and soybeans. And fermentation to obtain a fermentation product (S50).

The fermentation is to induce decomposition of organic materials and formation of active ingredients of kiwi and soybeans, through which the extracts of kiwi and soybeans are formed into fermented products through fermentation.

At this time, preferably, 25 parts by weight of the kiwi hot water extract, 25 parts by weight of soybean hot water extract, 50 parts by weight of the butanol fraction of pine bark ethanol extract Aspergillus oryzae and Lactobacillus sakei Add 50 parts by weight of the mixed microbial culture solution and ferment for 5 to 7 days at 28°C to 35°C.

The microbial culture is mixed with Aspergillus oryzae and Lactobacillus sakei in the same weight ratio, Yeast extract 1% by weight, Peptone 2% by weight, Dextrose (glucose) 2% by weight, DW 95% by weight It is prepared by inoculating sterilized medium consisting of% and shaking culture at 28℃~35℃ at room temperature for 24~48 hours.

Each of the microorganisms used in the present invention may be pre-sold from a microorganism depository organization (KCCM, KCTC, etc.) or obtained by a method for obtaining microorganisms known in the art, and then cultured. The microorganism undergoes a subculture process due to concerns about aging and contamination, and after about 6 months, it is preferable to purchase and use a new seed from a microorganism depository.

Subsequently, the fermented product is introduced into the impregnator in a vacuum state, and the meat is pressurized while being immersed in the fermented product (S60). At this time, after pressing to 2-15 Kg/cm 2 depending on the meat quality of the meat immersed in the fermentation product, the fermentation product is impregnated into the meat by maintaining it for 2-60 minutes.

The fermentation product is discharged to the outside of the impregnator while maintaining the pressure of the impregnator (S70), and then the pressure of the impregnator is released and the meat is withdrawn to perform natural drying or freeze drying (S80).

On the other hand, as described above, a processing device used for processing meat uses a known device disclosed in the prior art. More specifically, referring to FIG. 1, the processing apparatus includes an impregnator 10 for receiving and processing meat, and a vacuum tank 20 and vacuum for making the inside of the impregnator 10 into vacuum or atmospheric pressure. It consists of a pump 30, a fermentation product storage tank 40 for supplying fermentation products to the impregnator 10, a pressurizing tank 50 for pressurizing the interior of the impregnation 10, and a compressor 60. . The impregnator 10 is a plurality of pipes 70 are connected and installed to contain the meat to be processed therein to perform pressure control and fermentation, and a plurality of adjustments are made to the pipe 70 of the impregnator 10 A valve 80 is installed, and a pressure gauge 11 and a vacuum gauge 12 are respectively installed on the upper portion of the impregnator 10 so as to recognize the internal situation of the impregnator 10. The vacuum tank 20 has a capacity of approximately 10 times that of the impregnator 10 and is connected through the impregnator 10 and the pipe 70 to reduce the internal pressure of the impregnator 10 to a vacuum or atmospheric pressure state. It serves to keep it. The vacuum pump 30 is connected via the vacuum tank 20 and a control valve 80 to control the pressure inside the vacuum tank 20 to vacuum through its operation.

The fermentation product storage tank 40 is a tank that accommodates a solution in which the fermentation product to be impregnated is adjusted to an appropriate concentration, and is connected to the impregnation machine 10 to circulate the fermentation product to be introduced and circulated. A pump 41 is provided, and the fermentation product can be circulated inside the impregnator 10 by the operation of the circulation pump 41.

The pressurized tank 50 is a device that increases the internal pressure of the impregnator 10 to impregnate the meat with the natural extract of the impregnator 10, through the impregnator 10 and the pipe 70 It can be connected to pressurize the internal pressure of the impregnator 10 to 2-15Kg/cm 2, and its capacity is about 10 times larger than that of the impregnator 10 like the vacuum tank 20. The compressor 60 is connected to the pressure tank 50 and the control valve 80 to operate to increase the internal pressure of the impregnator 10. Therefore, the meat processing apparatus using the fermentation extract made of the above configuration adjusts the internal pressure of the impregnator 10 to the vacuum tank 20 and the pressurized tank 50, and the vacuum tank 20 and the pressurized tank ( 50) is operated by a vacuum pump 30 and a compressor 60 connected thereto, and the fermentation product of the fermentation storage tank 40 is introduced into the impregnation machine 10 to be impregnated into the meat inside the impregnation machine 10. I made it possible.

When explaining the process of processing meat using such a processing device, first, the cover of the impregnator 10 is opened, the meat to be processed is placed on the inner shelf 14 and the cover is closed. In this state, if the inside of the vacuum tank 20 is made to vacuum by opening the control valve 80 connected to the vacuum tank 20, the control valve 80 of the impregnator 10 connected to the vacuum tank 20 is opened. The inside of the impregnator 10 is vacuumed at a high speed. In the vacuum state as described above, the reaction inside the impregnator 10 is monitored for about 1-10 minutes. After determining the secretion and air bubbles on the surface according to the meat quality, the regulation installed in the impregnator 10 By operating the valve 80, the inside of the impregnator 10 is maintained at atmospheric pressure. As described above, the vacuum and the atmospheric pressure are alternately repeated about 1-10 times to produce secretions and gas bubbles generated on the surface of the meat. And judges to proceed to the next process. When the above process is completed, while opening the valve 83 for the input of the fermentation storage tank 40 while maintaining the inside of the impregnator 10 in a vacuum state, the fermentation product is introduced into the impregnator 10, The fermentation product is added until the meat is completely submerged. In this state, the compressor 60 is operated to pressurize the interior of the impregnator 10 with the pressurized tank 50, and a circulating pump 41 connected to the fermentation storage tank 40 is operated during the pressurization process. To allow the natural extract to circulate inside the impregnator 10. When it is determined that the fish or meat inside the impregnator 10 is sufficiently impregnated by the fermentation material as described above, after maintaining the inside of the impregnation device 10 at atmospheric pressure, the fermentation product discharge valve 84 After discharged to the fermentation product storage tank 40, the cover of the impregnator 10 is opened to take out the meat and freeze-dried or naturally dried to complete the processing.

<Comparative Example>

In the same manner as in the above example, meat in Comparative Examples 1 to 10 was prepared under the conditions shown in Table 1 below in comparison with the above example.

Comparative Examples 5 and 6 used pine nuts hot water extract and fresh ethanol extract, respectively, instead of the pine nut ethanol extracts of Examples, and Comparative Examples 7 and 8 were Aspergillus Niger and Saccharomyces three instead of Aspergillus orijae of Examples. Used Levigie. Comparative Example 9 used Lactobacillus plantarum instead of the Lactobacillus sake of Example, and Comparative Example 10 used an ethyl acetate fraction instead of the butanol fraction of Example.

And in Comparative Example 11, unlike the method of Example, red ginseng extract was impregnated with meat as in the prior art.

ingredient Pine nut shell
Ethanol extract Aspergillus Duck Lactobacillus sakei Butanol fraction Example ○ ○ ○ ○ Comparative Example 1 X ○ ○ ○ Comparative Example 2 ○ X ○ ○ Comparative Example 3 ○ ○ X ○ Comparative Example 4 ○ ○ ○ X Comparative Example 5 Pine nut shell
Hot water extract ○ ○ ○ Comparative Example 6 Pine nuts
Ethanol extract ○ ○ ○ Comparative Example 7 ○ Aspergillus
Age ○ Comparative Example 8 ○ Saccharomyces
Ceremony ○ Comparative Example 9 ○ Lactobacillus
Planta Room ○ Comparative Example 10 ○ ○ ○ Ethyl acetate fraction Comparative Example 11 X X X X

○: input, X: not input

<Experimental Example>

Experimental Example 1: Sensory evaluation results

The sensory experiments were conducted in the manner described in Examples and Comparative Examples, and the beef sirloin was aged and then roasted on a strong fire to taste the sensory test agents, and the experimental results are shown in Table 2 below.

Sensory testing agents were measured by evaluating 30 adult males and females (15 males and females) in their 20s to 50s who have more than 3 years of experience in the food-related field. Sensory test personnel were asked to rate each evaluation item between 1 and 5 points. Going to 1 point means bad taste or poor evaluation, and going to 5 point means good taste or good evaluation. In Table 2, the numerical value is the value obtained by dividing the sum of the scores of sensory inspectors by the number of sensory inspectors by two decimal places.

ingredient Taste/flesh Odor removal Overall preference Example 4.9 4.9 4.9 Comparative Example 1 1.5 2.5 1.9 Comparative Example 2 2.1 1.8 2.0 Comparative Example 3 2.3 2.2 2.2 Comparative Example 4 1.9 1.8 1.9 Comparative Example 5 2.6 1.3 1.8 Comparative Example 6 2.8 1.4 1.7 Comparative Example 7 1.7 2.0 1.9 Comparative Example 8 2.9 1.8 2.2 Comparative Example 9 2.8 2.1 2.4 Comparative Example 10 1.9 2.0 2.0 Comparative Example 11 2.0 1.5 1.7

As shown in Table 2, in the sensory test according to the examples and comparative examples, it was found that the examples were significantly superior to the comparative examples 1 to 11 in taste/meat, odor removal and overall preference.

Experimental Example 2: Free amino acid analysis results

In order to analyze the free amino acid content of aged beef sirloin according to Examples and Comparative Examples, 200 ml of 80% ethanol solution was added to 5 g of crushed sirloin sample, mixed well, and then allowed to stand for 24 hours. After filtering using 8㎛ filter paper, it was concentrated, reduced pressure, evaporated and dried using a reduced pressure concentrator, 40ml of distilled water and 20ml of ether were added, and the layers were separated by a separatory funnel to collect only the lower layer liquid. After concentration, reduced pressure, evaporation, and drying using a reduced pressure concentrator, 20 ml of 0.2M citric acid buffer was added, filtered through a 0.45 µm filter paper, and then alanine, serine (known as having sweetness and flavor among amino acids) Serine), glycine (Glycine), glutamine (Glutamine Acid) acid was analyzed by an amino acid analyzer.

ingredient
(mg/100g) Alanine
Serine Glycine Glutamic acid Example 287 93 68 482 Comparative Example 1 40 8 24 48 Comparative Example 2 49 9 16 54 Comparative Example 3 39 8 22 39 Comparative Example 4 54 10 19 42 Comparative Example 5 44 7 23 43 Comparative Example 6 48 11 20 50 Comparative Example 7 47 6 18 38 Comparative Example 8 53 9 25 44 Comparative Example 9 41 9 23 47 Comparative Example 10 46 7 24 50 Comparative Example 11 42 8 21 49

As shown in Table 3, in the alanine, serine, glycine, and glutamine acid contents having sweetness and flavor, the Examples produce amino acids compared to Comparative Examples 1 to 11. This increased significantly.

Therefore, using the fermented fermented product by mixing butanol fractions of pine nut ethanol extract in the same weight ratio to the complex extract of kiwi and soybean according to the embodiment to remove the peculiar smell of meat, soften the meat and improve the flavor and It can be seen that there is an effect of improving the content in terms of nutrition as well.

Meanwhile, the above detailed description should not be construed as limiting in all respects and should be considered as illustrative. The scope of the invention should be determined by rational interpretation of the appended claims, and all changes within the equivalent scope of the invention are included in the scope of the invention.

Claims (3)

Thawing the meat to be processed to remove foreign substances on the surface (S10);
Putting the meat from which the foreign matter has been removed into the shelf of the impregnator (S20);
A vacuum and atmospheric pressure repetition step (S30) of maintaining the internal state of the impregnator while alternating the inside of the impregnator with vacuum and atmospheric pressure;
Preparing ethanol extract of pine nut by adding ethanol to pine nut, and sequentially fractionating the pine nut ethanol extract into hexane, ethyl acetate, butanol to obtain a butanol fraction of pine nut ethanol extract (S40);
To the mixed extract of kiwi and soybeans, the butanol fraction of the pine nut ethanol extract was mixed in the same weight ratio, and the microorganism mixed with Aspergillus oryzae and Lactobacillus sakei was added and fermented. Obtaining a fermentation product (S50);
Putting the fermented product into the impregnator in a vacuum state to pressurize the meat while being immersed in the fermented water (S60);
A fermentation product discharging step of discharging the fermentation product to the outside of the impregnation machine while maintaining the pressure of the impregnation machine (S70); And
Including the meat drying step (S80) to release the pressure of the impregnator and withdraw the meat to perform natural drying or freeze drying;
In the step S50, 25 parts by weight of kiwi hot water extract, 25 parts by weight of soybean hot water extract, and 50 parts by weight of butanol fraction of pine bark ethanol extract include Aspergillus oryzae and Lactobacillus sakei. A meat processing method characterized by adding 50 parts by weight of the mixed microorganism culture solution and fermenting at 28°C to 35°C.
delete According to claim 1,
In step S40, the pine nut peel ethanol extract,
Meat processing method characterized in that the pine bark is prepared by reflux extraction at 95 ℃ for 12 hours with 20% ethanol extract for 0.5kg.

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