KR102449003B1 - Home Meal Replacement product using Korean Native Cattle non-preferred meat - Google Patents

Abstract

The present invention relates to an HMR product utilizing non-preferred Korean beef and a method for manufacturing the same. It is possible to provide an HMR product using non-preferred Korean beef that contains one or more of additives and additional raw materials.
In addition, a grinding step of grinding the non-preferred Korean beef and chicken meat, respectively; A mixing step of preparing a mixture by mixing one or more of non-Korean beef and chicken meat, onion, garlic, sesame oil, caramel, bulgogi seasoning, white sugar, black pepper, refined salt, modified potato starch, additives and additional raw materials; a molding step of molding the mixture into a steak shape; a heat treatment step of heat-treating the molded mixture; It is possible to provide a method for manufacturing HMR products utilizing non-preferred Korean beef, which includes a quick freezing step of rapidly freezing the heat-treated mixture and a packaging step of packaging the quick-frozen mixture.

Description

{Home Meal Replacement product using Korean Native Cattle non-preferred meat }

The present invention relates to an HMR product utilizing non-preferred Korean beef and a manufacturing method thereof, and more particularly, by processing into a steak form using non-preferred meat except for export-preferred meat including beef loin, sirloin and tenderloin, consumption of non-preferred meat It relates to HMR products using non-preferred Korean beef that can enhance the export market and expand export markets and manufacturing methods thereof.

Hanwoo refers to native cattle raised in Korea. It is characterized by good meat quality and white marbling. Compared to Black Angus, the world's most famous and popular beef breeds, and other beef, it has a lot of fat, and the bone broth has a superior flavor compared to other beef, so it is considered the best for soup.

These Korean beef are being exported to various countries, and in particular, the Korean beef export market is expanding in Hong Kong.

The cuts of Korean beef exported to Hong Kong are mainly sold for steaks, including fillets, sirloin, and tenderloin.

As such, there is only a high preference for parts of the loin, sirloin, and tenderloin, so the treatment of non-preferred parts that remain in stock during the slaughter and distribution process remains a problem to be solved for a long time.

In order to overcome the crisis in the domestic livestock industry, it is expected that the export of processed meat products will be expanded to create added value and bring about stabilization of the domestic livestock industry.

On the other hand, in response to the market demands due to the convenience of modern people's eating habits and diversity of tastes, consumption of various processed meat products manufactured by processing them from the primary meat consumption form of purely roasted or boiled meat is increasing, and as a result, domestic and overseas markets are increasing. is gradually expanding.

Therefore, it is possible to increase the income of Korean beef farmers through overseas export as well as to activate the utilization of non-preferred parts of Korean beef. For the globalization of Korean traditional meat products, there is an urgent need to develop products of processed meat that utilize the unique characteristics of Korean beef.

In order to solve the above problems, the present invention can enhance the consumption of non-preferred meat and expand the export market by processing meat in the form of a steak by using non-preferred meat except for export-preferred meat including beef loin, sirloin and tenderloin. An object of the present invention is to provide an HMR product using non-preferred Korean beef and a manufacturing method thereof.

In order to solve the above problems, HMR products using non-preferred Korean beef according to the first embodiment of the present invention are non-preferred Korean beef and chicken, onion, garlic, sesame oil, caramel, bulgogi flavor seasoning, white sugar, black pepper, refined salt, denaturation It is possible to provide an HMR product using non-preferred Korean beef including potato starch, at least one of additives and additional raw materials.

Here, the additive may include at least one of Aromax-P, Polymix-CS, L-sodium glutamate, and carrageenan.

In addition, when the additional raw material is chop steak, it may include at least one of bulgogi sauce and basil whole flakes.

In addition, 10 to 30 parts by weight of non-preferred Korean beef and 35 to 85 parts by weight of chicken meat, 2 to 8 parts by weight of onions, 1 to 5 parts by weight of garlic, 0.1 to 0.8 parts by weight of sesame oil, 0.1 to 0.5 parts by weight of caramel, 0.5 parts by weight of bulgogi seasoning to 3.5 parts by weight, 0.5 to 3 parts by weight of white sugar, 0.05 to 0.5 parts by weight of black pepper, 0.05 to 0.5 parts by weight of refined salt, 2 to 8 parts by weight of modified potato starch, 0.4 to 3.2 parts by weight of additives, and 1.01 to 10.5 parts by weight of additional raw materials may include

In addition, the additive may include 0.1 to 0.8 parts by weight of Aromax-P, 0.1 to 0.8 parts by weight of Polymix-CS, 0.1 to 0.8 parts by weight of sodium L-glutamate, and 0.1 to 0.8 parts by weight of carrageenan.

In addition, the additional raw material may include 1 to 5 parts by weight of bulgogi sauce and 0.01 to 0.1 parts by weight of basil whole flakes.

In addition, it may further include one or more of fermented gompi, matari powder, and fermented fenugreek leaves.

In addition, the additional raw material of the HMR product using non-preferred Korean beef according to the second embodiment of the present invention is hamburg steak, it is characterized in that it contains at least one of charcoal-grilled ribs flavor extract, egg white liquid, and smoke oil.

In addition, the additional raw material may include 1 to 5 parts by weight of charcoal-grilled ribs flavor extract, 1 to 5 parts by weight of egg white liquid, and 0.05 to 0.5 parts by weight of smoke oil.

In addition, the method for manufacturing an HMR product using non-preferred Korean beef according to an embodiment of the present invention includes a grinding step of grinding non-preferred Korean beef and chicken meat, respectively; A mixing step of preparing a mixture by mixing one or more of non-Korean beef and chicken meat, onion, garlic, sesame oil, caramel, bulgogi seasoning, white sugar, black pepper, refined salt, modified potato starch, additives and additional raw materials; a molding step of molding the mixture into a steak shape; a heat treatment step of heat-treating the molded mixture; It is possible to provide a method for manufacturing HMR products utilizing non-preferred Korean beef, which includes a quick freezing step of rapidly freezing the heat-treated mixture and a packaging step of packaging the quick-frozen mixture.

Here, the grinding step is characterized in that the non-preferred Korean beef meat and chicken meat are crushed to a size of 15 to 25 mm.

In addition, in the heat treatment step, an oven treatment of heating the mixture through an oven and a steaming treatment of cooking the oven-treated mixture are performed.

In addition, the packaging step is an inner packaging step of packaging the rapidly frozen mixture and the sauce; metal detection step; It may include an outer packaging step and a freezing storage step.

In addition, the method for manufacturing an HMR product using non-preferred Korean beef according to the second embodiment of the present invention may further include a grill marker step after the heat treatment step.

In addition, the grinding step is characterized in that the non-preferred Korean beef and chicken meat to a size of 1 to 8 mm.

As described above, the HMR product using non-preferred Korean beef according to the embodiment of the present invention and its manufacturing method use non-preferred meat except for export-preferred meat including the tip of beef, sirloin and tenderloin, and process the meat into a steak form, It can increase consumption and expand export markets.

1 is a photograph of an HMR product (chop steak) utilizing non-preferred Korean beef according to a first embodiment of the present invention.
Figure 2 is a picture of HMR products (hambak steak) utilizing non-preferred Korean beef according to a second embodiment of the present invention.
3 is a flowchart schematically illustrating a method for manufacturing an HMR product utilizing non-preferred Korean beef according to a first embodiment of the present invention.
4 is a flowchart schematically illustrating a method for manufacturing an HMR product using non-preferred Korean beef according to a second embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to specific embodiments, and various modifications may be made and various embodiments may be provided. In addition, it should be understood that the content described below includes all transformations, equivalents, and substitutes included in the spirit and scope of the present invention.

In the following description, terms such as 1st, 2nd, etc. are terms used to describe various components, meanings are not limited thereto, and are used only for the purpose of distinguishing one component from other components.

Like reference numbers used throughout this specification refer to like elements.

As used herein, the singular expression includes the plural expression unless the context clearly dictates otherwise. In addition, terms such as "comprises", "comprises" or "have" described below are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist. It should be construed as not precluding the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS. 1 to 4 attached thereto.

1 is a photograph of an HMR product (chop steak) using non-preferred Korean beef according to a first embodiment of the present invention, and FIG. 2 is a photograph of an HMR product (hambak steak) using non-preferred Korean beef according to a second embodiment of the present invention.

Non-preferred Korean beef HMR products (hereinafter referred to as 'HMR products') using non-preferred Korean beef according to an embodiment of the present invention are processed into a steak form by using non-preferred meat except for the tip of beef, sirloin and tenderloin, which are the main export parts. to increase consumption and expand export markets. This Korean beef HMR product can be prepared in two forms, such as chop steak or hamburg steak, as shown in FIGS. 1 and 2 . This will be described by dividing it into first and second embodiments.

First, the HMR product using non-preferred Korean beef according to the first embodiment of the present invention is in the form of chop steak, and non-preferred Korean beef and chicken, onion, garlic, sesame oil, caramel, bulgogi flavor seasoning, white sugar, black pepper, refined salt, modified potato starch , may include one or more of additives and additional raw materials, preferably including all, but is not limited thereto.

Non-preferred Korean beef is a non-preferred meat part except for the tip, sirloin, and tenderloin, and may be beef corresponding to various parts such as ribs and red sesame.

It may be preferable to include 10 to 30 parts by weight of such non-preferred Korean beef meat. If it is less than 10 parts by weight, the characteristics of light and soft beef may not appear, and if it is more than 30 parts by weight, the unit price of the product may be too high and the texture may be reduced.

Chicken meat is added to improve the texture, and it is preferably made of chicken tenderloin and chicken skin, but is not limited thereto.

Specifically, chicken meat may include 35 to 85 parts by weight, more preferably 30 to 70 parts by weight of chicken tenderloin and 5 to 15 parts by weight of chicken skin.

This is, when the chicken meat is less than 35 parts by weight, the chewiness may decrease, and if it is more than 85 parts by weight, the taste may be reduced instead of improving the texture. In addition, the use of chicken tenderloin and chicken skin together is to improve the texture and make it go softer. In chicken meat, when the chicken tenderloin is less than 30 parts by weight, the proper texture may not appear, and if it exceeds 70 parts by weight, it is hard and uncomfortable to eat. I can feel it.

Onion imparts umami and sweetness and removes the odor of meat, and minced onion may be used, but is not limited thereto. The onion preferably contains 2 to 8 parts by weight, which is less than 2 parts by weight, the sweetness is lowered, the masking effect is insufficient, and when it exceeds 8 parts by weight, it may be difficult to maintain the shape of the steak, and the texture and taste may be reduced. can

Garlic enhances umami and flavor, and may contain 1 to 5 parts by weight.

At this time, when the amount of garlic is less than 1 part by weight, the umami taste and flavor improvement effect is insignificant, and when it exceeds 5 parts by weight, there is a part in which the flavor of garlic is too excessive, so that the preference may decrease when ingested.

Sesame oil may serve to coat other compositions so as not to burn when roasting Korean beef HMR products, and to improve savory taste, and may contain 0.1 to 0.8 parts by weight.

At this time, when the amount of sesame oil is less than 0.1 parts by weight, the above effects may be insignificant, and when it is more than 0.8 parts by weight, the greasy taste is strong and the preference may be lowered.

Caramel improves the flavor of meat, imparts sweetness, and gives color, and may contain 0.1 to 0.5 parts by weight. When the amount of caramel is less than 0.1 parts by weight, the above effects are not effectively exhibited, and when it is more than 0.5 parts by weight, the sweetness may be strong or a color that lowers the preference may be exhibited.

Bulgogi flavor seasoning is to improve flavor and taste, and may contain 0.5 to 3.5 parts by weight.

White sugar enhances the taste by imparting sweetness while saving the taste of other compositions, and may contain 0.5 to 3 parts by weight.

At this time, when the amount of white sugar is less than 0.5 parts by weight, the sweetness is lowered, and when it exceeds 3 parts by weight, the sweetness is too strong, so that the overall taste is deteriorated and it can be easily bitten.

Black pepper belongs to the Piperaceae family, and its scientific name is Piper nigrum. The ingredient absorbs and promotes nutrients such as curcumin and beta-carotene, which prevents the gene activity that causes obesity in the body. It also reduces the time it takes to digest food, which can help improve heartburn and constipation symptoms.

Such black pepper can improve flavor and aroma with a unique strong and pungent aroma and taste, and remove odor, and may contain 0.05 to 0.5 parts by weight.

If the amount of black pepper is less than 0.05 parts by weight, the characteristic taste may be reduced and the preference may be lowered.

Refined salt is seasoned, not limited thereto, and may be replaced with various types of salt, and may contain 0.05 to 0.5 parts by weight. If the amount of refined salt is less than 0.05 parts by weight, the taste may be bland and the overall preference may be lowered.

The modified potato starch improves texture and moldability, and may contain 2 to 8 parts by weight. In this case, when the modified potato starch is less than 2 parts by weight, the effect of improving the texture and moldability may be insignificant, and when it is more than 8 parts by weight, the modified potato starch may become puffy or hard, thereby reducing the texture.

The additive is added to improve flavor, seasoning, texture, preservation, etc., and may include at least one of Aromax-P, Polymix-CS, L-sodium glutamate and carrageenan, and it is preferable to include them all. not limited

Aromax-P and L-sodium glutamate can improve flavor, Polymix-CS can improve seasoning, texture, preservation, etc., and carrageenan can improve texture and prevent the juice from leaking out of the gel.

These additives may include 0.4 to 3.2 parts by weight, and more preferably 0.1 to 0.8 parts by weight of Aromax-P, 0.1 to 0.8 parts by weight of Polymix-CS, 0.1 to 0.8 parts by weight of sodium L-glutamate, and 0.1 to 0.8 parts by weight of carrageenan. It may be made of 0.8 parts by weight.

The additional raw materials are added to control odor and improve flavor and taste, and may include at least one of bulgogi sauce and basil whole flakes, preferably including all, but not limited thereto.

In this case, the additional raw material may include 1.01 to 10.5 parts by weight, more preferably 1 to 5 parts by weight of bulgogi sauce and 0.01 to 0.1 parts by weight of basil whole flakes.

In addition, the Korean beef HMR product may further contain one or more of fermented gompi, matari powder, fermented banyan leaf, and perilla.

Fermented gompi is prepared by fermenting by adding a strain to a mixture of gompi powder and water. It contains abundant polyphenols and flavonoids, and has antioxidant effects, so it can improve storage.

Specifically, the fermented gompi can be prepared by adding 0.1 to 3% of the strain to the mixture of the gompi powder and water and decomposing it at 10 to 20°C for 10 to 36 hours.

Here, the strain may include Bacillus amyloliquefaciens amyloliquefaciens and Bacillus subtilis.

Since the decomposition efficiency may be lowered when the content of the strain is out of the above range, it is preferably added within the above range.

The fermented gompi as described above may contain 0.1 to 2 parts by weight, which is because when it is less than 0.1 parts by weight, it is difficult to exhibit the above effects, and when it is more than 2 parts by weight, the taste and flavor may be deteriorated.

Matari powder can be made from matari, and young shoots and young leaves can be used. Matari leaves are rich in beneficial ingredients such as niacin, vitamins A, C, E, B1, B2, and other beneficial ingredients such as proteins. , contains synigrin, an ingestion stimulant. In addition, it may exhibit pharmacological effects such as antibacterial and anti-inflammatory.

Matari powder is prepared by cutting matari and immersing it in brine, steaming the immersed matari, aging and drying the steamed matari, extracting the extract of the dried matari, and freeze-drying the extract to prepare a powder It can be prepared through steps.

In the step of cutting matari and immersing it in brine, it is possible to remove bitter taste by immersing the cut matari in brine, and to shorten the steaming time by soaking matari.

In the step of cutting and steaming the matari, the matari can be steamed a total of three times.

Specifically, the matari may be steamed at 50° C. for 20 minutes, steamed at 75° C. for 15 minutes, and steamed at 90° C. for 10 minutes.

This can prevent the nutritional components of Matari from being destroyed or deformed by sudden temperature changes.

In addition, if the steaming time for each 3 times is not observed and the steaming is performed for too long, it is difficult to maintain the shape of the matari and it may take too long to dry.

In addition, if the steaming time is too short, the bitter taste may not be removed.

In the step of aging and drying the steamed matari, the steamed matari may be aged at 30 to 35° C. for 2 to 3 hours and dried.

Here, if it is dried for more than 3 hours, the moisture of the matari is too blown away and the extraction time is increased.

In the step of extracting the extract of the dried Matari, distilled water, which is 6 times the amount of Matari, is added to the dried Matari and extracted at 80° C. for 2 to 3 hours to extract the extract.

In the step of preparing a powder by freeze-drying the extract, matari powder may be prepared by freeze-drying the extracted extract.

Matari powder is manufactured in this way and added to Korean beef HMR products in a state in which the characteristic flavor, bitter taste and pungency are reduced, thereby increasing the preference.

Such matari powder may include 0.1 to 0.5 parts by weight, because it may be difficult to effectively exhibit the effects described above when out of the above range.

Fermented bang-a leaf removes odors, and its antibacterial and anti-inflammatory, sterilizing and sterilizing effects can further improve the safety of ingestion, and enhance flavor and taste, thereby improving the preference. In addition, it can be used together with perilla to maximize the effect of improving the savory taste and flavor and stimulating the taste buds.

Such a fermented banyan leaf can be prepared by adding water to the dried banyan leaf, adding stevia powder, adding lactic acid bacteria, fermenting it naturally at room temperature, and filtering.

Banah leaf promotes digestion and softens the stomach. It is rich in vitamins and minerals, so it can supplement nutrients that are easily lacking during diet. It also contains bonoy and essential oil, so it can have an antibacterial effect. It also contains a component that inhibits the secretion of gastric juice, which helps relieve vomiting and nausea. It has an excellent effect on removing active oxygen and has warm properties.

Stevia powder can be used as a sugar substitute because it sweetens and can lower insulin levels.

Here, 20 to 35 parts by weight of stevia powder may be added to 100 parts by weight of banyan leaf, and the lactic acid bacteria may include Lactobacillus paracasei and Lactobacillus fermentum.

In addition, if the amount of stevia powder is less than 20 parts by weight based on 100 parts by weight of the banyan leaf, it may deteriorate in terms of the function of removing odors, and the unique flavor of the banyan leaf may be too strong to spoil the taste, and if it exceeds 35 parts by weight, the sweetness is too It may become strong and the cool taste may be deteriorated.

This fermented banyan leaf may contain 0.1 to 0.5 parts by weight, and when it is less than 0.1 parts by weight, the effect of improving taste and preservation may be insignificant.

Perilla is to improve the fragrant taste and flavor, and may contain 0.1 to 0.5 parts by weight.

As described above, the Korean beef HMR product contains 10 to 30 parts by weight of non-preferred Korean beef and 35 to 85 parts by weight of chicken meat, 2 to 8 parts by weight of onions, 1 to 5 parts by weight of garlic, 0.1 to 0.8 parts by weight of sesame oil, 0.1 to 0.5 parts by weight of caramel. , 0.5 to 3.5 parts by weight of bulgogi flavor seasoning, 0.5 to 3 parts by weight of white sugar, 0.05 to 0.5 parts by weight of black pepper, 0.05 to 0.5 parts by weight of refined salt, 2 to 8 parts by weight of modified potato starch, 0.4 to 3.2 parts by weight of additives and additional raw materials Containing 1.01 to 10.5 parts by weight, 10 to 30 parts by weight of non-preferred Korean beef and 35 to 85 parts by weight of chicken meat, 2 to 8 parts by weight of onions, 1 to 5 parts by weight of garlic, 0.1 to 0.8 parts by weight of sesame oil, 0.1 to 0.5 parts by weight of caramel parts, bulgogi flavor seasoning 0.5 to 3.5 parts by weight, white sugar 0.5 to 3 parts by weight, black pepper 0.05 to 0.5 parts by weight, refined salt 0.05 to 0.5 parts by weight, 2 to 8 parts by weight of modified potato starch, 0.1 to 0.8 parts by weight of Aromax-P It is preferable to include 0.1 to 0.8 parts by weight of Polymix-CS, 0.1 to 0.8 parts by weight of sodium L-glutamate, 0.1 to 0.8 parts by weight of carrageenan, 1 to 5 parts by weight of bulgogi sauce, and 0.01 to 0.1 parts by weight of basil whole flakes. .

In addition, it may further contain 0.1 to 2 parts by weight of fermented gompi, 0.1 to 0.5 parts by weight of matari powder, 0.1 to 0.5 parts by weight of fermented fenugreek leaves, and 0.1 to 0.5 parts by weight of perilla.

In this way, by blending each ingredient in an optimal content, it is possible to manufacture a Korean beef HMR product that visually shows excellent color and color, has excellent taste, and has excellent flavor and taste when consumed. That is, when it is out of the range of each material as described above, taste, aroma, color, preference, and preservation may be deteriorated.

On the other hand, the HMR product using non-preferred Korean beef according to the second embodiment of the present invention is in the form of hamburger steak, and non-preferred Korean beef and chicken, onion, garlic, sesame oil, caramel, bulgogi flavor seasoning, white sugar, black pepper, refined salt, modified potato starch , additives and one or more of additional raw materials, and the additional raw materials may include one or more of charcoal-grilled ribs flavor extract, egg white liquid, and smoke oil, preferably including all, but not limited thereto.

Here, except for additional raw materials, it can be said that it is substantially the same as the HMR product using non-preferred Korean beef according to the first embodiment of the present invention described above.

Therefore, only the additional raw material will be described.

The additional raw material may include one or more of charcoal-grilled ribs flavor extract, egg white liquid, and smoke oil.

In addition, the additional raw material may include 1.01 to 10.5 parts by weight, 1 to 5 parts by weight of charcoal ribs flavor extract, 1 to 5 parts by weight of egg white liquid, and 0.05 to 0.5 parts by weight of smoke oil.

In this case, the Korean beef HMR product includes 10 to 30 parts by weight of non-preferred Korean beef, 35 to 85 parts by weight of chicken meat, 2 to 8 parts by weight of onion, 1 to 5 parts by weight of garlic, 0.1 to 0.8 parts by weight of sesame oil, 0.1 to 0.5 parts by weight of caramel, Bulgogi flavor seasoning 0.5 to 3.5 parts by weight, white sugar 0.5 to 3 parts by weight, black pepper 0.05 to 0.5 parts by weight, refined salt 0.05 to 0.5 parts by weight, modified potato starch 2 to 8 parts by weight, Aromax-P 0.1 to 0.8 parts by weight, Polymix-CS 0.1 to 0.8 parts by weight, 0.1 to 0.8 parts by weight of sodium L-glutamate, 0.1 to 0.8 parts by weight of carrageenan, 1 to 5 parts by weight of charcoal ribs flavor extract, 1 to 5 parts by weight of egg white solution, and 0.05 to 0.5 smoke oil It is preferable to include parts by weight.

The manufacturing method of the Hanwoo HMR product described above will be described in detail below.

3 is a flowchart schematically illustrating a method for manufacturing an HMR product utilizing non-preferred Korean beef according to a first embodiment of the present invention.

Referring to FIG. 3 , the method for manufacturing an HMR product utilizing non-Korean beef non-preferred meat according to the first embodiment of the present invention includes a thawing step (S10), a grinding step (S20), a mixing step (S30), a molding step (S40), and a heat treatment step. (S50), a quick freezing step (S60), and may include a packaging step (S70).

First, the thawing step (S10) may thaw non-preferred Korean beef meat and chicken meat that are frozen. At this time, it may be thawed at −5° C., but is not limited thereto.

In the grinding step (S20), non-preferred Korean beef and chicken meat may be crushed to a size of 15 to 25 mm, respectively, and it is more preferable to grind to a size of 20 mm, but is not limited thereto.

This is to give a chewing texture, and if it is less than 15 mm, the texture may be reduced, and if it is more than 25 mm, there may be difficulty in molding.

In the mixing step (S30), one or more of non-Korean beef and chicken meat, onion, garlic, sesame oil, caramel, bulgogi seasoning, white sugar, black pepper, refined salt, modified potato starch, additives and additional raw materials can be mixed to prepare a mixture. .

Step S30 is 10 to 30 parts by weight of non-preferred Korean beef, 35 to 85 parts by weight of chicken meat, 2 to 8 parts by weight of onions, 1 to 5 parts by weight of garlic, 0.1 to 0.8 parts by weight of sesame oil, 0.1 to 0.5 parts by weight of caramel, and seasoning with bulgogi. 0.5 to 3.5 parts by weight, 0.5 to 3 parts by weight of white sugar, 0.05 to 0.5 parts by weight of black pepper, 0.05 to 0.5 parts by weight of refined salt, 2 to 8 parts by weight of modified potato starch, 0.4 to 3.2 parts by weight of additives and 1.01 to 10.5 parts by weight of additional raw materials wealth can be mixed.

Here, the additive may be one or more of Aromax-P, Polymix-CS, L-sodium glutamate and carrageenan, and the additional raw material may be one or more of bulgogi sauce and basil whole flakes.

In addition, step S30 may further mix one or more of fermented gompi, matari powder, fenugreek leaf fermented liquid, and perilla.

In the forming step (S40), the mixture may be molded in the form of a steak, and may be prepared in the form of a chop steak. At this time, it is preferable to manufacture in a size of 2 cm Х 2 cm Х 2 cm in a regular hexagonal shape, but is not limited thereto.

In the heat treatment step (S50), the molded mixture may be heat treated, and oven treatment and steaming treatment may be performed.

Oven treatment is by heating through an oven at 150 to 180 ℃, it is possible to give the taste of direct fire while adding color to the surface and reducing the loss of juice.

The steaming treatment is to completely cook the oven-treated mixture, and may be steamed at 90 to 110° C. for 5 to 10 minutes, more preferably at 100° C. for 7 minutes and 30 seconds.

The quick freezing step (S60) may rapidly freeze the heat-treated mixture.

The packaging step (S70) is a step of packaging the rapidly frozen mixture, and may include an inner packaging step, a metal detection step, an outer packaging step, and a freezing storage step.

In the inner packaging step, the quick-frozen mixture and sauce can be put in the packaging and vacuum-packed.

Here, the sauce is preferably a steak sauce, but is not limited thereto, and may be a sauce such as tomato or hot chicken.

In the metal detection step, it can be inspected whether metal is detected in the packaged Korean beef HMR product.

In the outer packaging step, the packaged Korean beef HMR product may be packaged in an outer packaging paper.

In the freezing storage step, the packaged Korean beef HMR product can be stored frozen until delivery.

4 is a flowchart schematically illustrating a method for manufacturing an HMR product utilizing non-preferred Korean beef according to a second embodiment of the present invention.

Referring to FIG. 4 , the method for manufacturing an HMR product utilizing non-Korean beef non-preferred meat according to the second embodiment of the present invention includes a thawing step (S10), a grinding step (S20), a mixing step (S30), a molding step (S40), and a heat treatment step. (S50), including a quick freezing step (S60) and a packaging step (S70), but may further include a grill marker step (S55) after the heat treatment step (S50).

Since the thawing step (S10) is substantially the same as the first embodiment of the present invention described above, a detailed description thereof will be omitted.

In the grinding step (S20), non-preferred Korean beef and chicken meat may be crushed to a size of 1 to 8 mm, respectively, and it is more preferable to grind to a size of 5 mm, but is not limited thereto.

This is to impart a binding force and soft texture between the compositions during molding, and if it is less than 1 mm, the moldability may be lowered and the chewing texture may be too reduced, and if it is more than 8 mm, the soft texture may be reduced.

Mixing step (S30), as in the first embodiment of the present invention, 10 to 30 parts by weight of non-preferred Korean beef and 35 to 85 parts by weight of chicken meat, 2 to 8 parts by weight of onions, 1 to 5 parts by weight of garlic, 0.1 to 0.8 parts by weight of sesame oil parts, caramel 0.1 to 0.5 parts by weight, bulgogi flavor seasoning 0.5 to 3.5 parts by weight, white sugar 0.5 to 3 parts by weight, black pepper 0.05 to 0.5 parts by weight, refined salt 0.05 to 0.5 parts by weight, modified potato starch 2 to 8 parts by weight, additives 0.4 to 3.2 parts by weight and 1.01 to 10.5 parts by weight of additional raw materials may be mixed.

In the forming step (S40), the mixture may be molded in the form of a steak, and may be prepared in the form of a hamburger steak. In this case, it is preferable to manufacture in a size of 2 cm in thickness and 10.3 cm in diameter, but the present invention is not limited thereto.

In the heat treatment step (S50), the molded mixture may be heat treated, and oven treatment and steaming treatment may be performed.

In this case, the steaming treatment may be performed at 90 to 110° C. for 10 to 20 minutes, more preferably steaming at 100° C. for 15 minutes.

The grill marker step (S55) is a step for improving the preference by giving a feeling of direct fire to the Korean beef HMR product. does not

As described above, the HMR product using non-preferred Korean beef according to an embodiment of the present invention and its manufacturing method utilize non-preferred meat except for export preferred meat, including the tip of beef, sirloin and tenderloin, and process the meat in a steak form, It can increase the consumption of non-preferred meat and expand the export market.

Hereinafter, the Korean beef HMR product of the present invention and its manufacturing method will be described in detail through Examples, Comparative Examples, and Experimental Examples.

Experimental examples carried out are presented to aid understanding, and are merely illustrative of the present invention, and the scope of the present invention is not limited to the following experimental examples.

[ Example ]

[Example 1]

Non-preferred Korean beef and chicken meat, onion, garlic, sesame oil, caramel, bulgogi seasoning, white sugar, black pepper, refined salt, modified potato starch, Aromax-P, Polymix-CS, L-sodium glutamate, carrageenan, bulgogi seasoning and basil hall A Korean beef HMR product (chop steak) containing flakes was prepared.

[Example 2]

A Korean beef HMR product (chop steak) was prepared by further including fermented gompi and matari in Example 1.

[Example 3]

A Korean beef HMR product (chop steak) was prepared by further including fermented banyan leaf and perilla in Example 1.

[Example 4]

Non-preferred Korean beef and chicken meat, onion, garlic, sesame oil, caramel, bulgogi seasoning, white sugar, black pepper, refined salt, modified potato starch, Aromax-P, Polymix-CS, L-sodium glutamate, carrageenan, charcoal rib flavor extract, A Korean beef HMR product (hambak steak) containing egg white liquid and smoke oil was prepared.

[Example 5]

A Korean beef HMR product (hambak steak) was prepared by further including fermented gompi and matari fermented in Example 4.

[Example 6]

A Korean beef HMR product (hambak steak) was prepared by further including fermented banyan leaf and perilla in Example 4.

[Comparative Example 1]

A chop steak was prepared using sirloin instead of the non-preferred Korean beef and chicken of Example 1.

[Comparative Example 2]

A chop steak was prepared using sirloin instead of the non-preferred Korean beef and chicken of Example 4.

[ Experimental example ] Sensory test

Examples 1 to 6 and Comparative Examples 1 to 2 were subjected to sensory evaluation.

Among the trained professional sensory test agents (50 [25 men, 25 women] with more than 2 years of sensory test experience), 30 people with relatively excellent taste were selected, Quantitative descriptive analysis (QDA) was performed. The sensory test was performed using a 5-point measurement method (1: very bad, 2: bad, 3: average, 4: good, 5: very good). The results are shown in Table 2 below.

After evaluation by ingesting one, it was carried out by rinsing the mouth with water and then by ingesting the other.

texture taste zest Degree of odor removal symbol Example 1 4.11 4.15 4.25 4.08 4.05 Example 2 4.12 4.22 4.33 4.11 4.20 Example 3 4.10 4.25 4.38 4.17 4.21 Example 4 4.05 4.16 4.22 4.01 4.06 Example 5 4.04 4.23 4.34 4.09 4.18 Example 6 4.04 4.25 4.38 4.07 4.19 Comparative Example 1 4.08 4.17 4.30 4.09 4.06 Comparative Example 2 4.01 4.20 4.25 4.03 4.06

As can be seen from Table 1, it was confirmed that the scores of Example 1 and Comparative Example 1, Example 2 and Comparative Example 2 were similar in all items. Accordingly, it was determined that non-preferred meat could be used instead of export preferred meat. In addition, it can be seen that Examples 2 and 3 and Examples 5 and 6 received higher scores in all items than Comparative Examples 1 and 2, respectively. there was.

Although the embodiments of the present invention have been described above with reference to the accompanying drawings, those of ordinary skill in the art to which the present invention pertains can implement the present invention in other specific forms without changing the technical spirit or essential features of the present invention. you will be able to understand Accordingly, the embodiments described above are illustrative in all respects and not restrictive.

Claims (11)

In HMR (Home Meal Replacement) products using non-preferred Korean beef,
Contains non-preferred Korean beef and chicken meat, onion, garlic, sesame oil, caramel, bulgogi seasoning, white sugar, black pepper, refined salt, modified potato starch, additives and additional raw materials,
The additive is
containing Aromax-P, Polymix-CS, L-sodium glutamate and carrageenan,
The additional ingredients are
In the case of chop steak, it includes bulgogi sauce and basil whole flakes,
In the case of hamburger steak, it contains charcoal-grilled ribs flavor extract, egg white liquid and smoke oil,
Non-preferred Korean beef 10-30 parts by weight and chicken meat 35-85 parts by weight, onion 2-8 parts by weight, garlic 1-5 parts by weight, sesame oil 0.1-0.8 parts by weight, caramel 0.1-0.5 parts by weight, bulgogi seasoning 0.5-3.5 It contains 0.5 to 3 parts by weight of white sugar, 0.05 to 0.5 parts by weight of black pepper, 0.05 to 0.5 parts by weight of refined salt, 2 to 8 parts by weight of modified potato starch, 0.4 to 3.2 parts by weight of additives and 1.01 to 10.5 parts by weight of additional raw materials. ,
The additive is
0.1 to 0.8 parts by weight of Aromax-P, 0.1 to 0.8 parts by weight of Polymix-CS, 0.1 to 0.8 parts by weight of L-sodium glutamate, and 0.1 to 0.8 parts by weight of carrageenan,
The HMR (Home Meal Replacement, Home Meal Replacement) products using non-preferred Korean beef are,
Further containing gompi fermented product, matari powder, fenugreek leaf fermented solution and perilla,
In the case of producing hamburger steak, after the heat treatment step, the non-preferred Korean beef HMR (Home Meal Replacement) product, characterized in that it further comprises a grill marker step.
delete delete delete delete The method of claim 1,
The additional ingredients are
HMR (Home Meal Replacement) product using non-preferred Korean beef containing 1 to 5 parts by weight of bulgogi sauce and 0.01 to 0.1 parts by weight of basil whole flakes.
The method of claim 1,
The additional ingredients are
A non-preferred Korean beef HMR (Home Meal Replacement) product comprising 1 to 5 parts by weight of charcoal-grilled ribs flavor extract, 1 to 5 parts by weight of egg white liquid, and 0.05 to 0.5 parts by weight of smoke oil. delete delete delete delete

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