KR102602588B1 - Manufacturing method of raw meat processed products - Google Patents

Abstract

The present invention includes the steps of preparing raw meat; Preparing an immersion liquid containing at least one alkaline material selected from the group consisting of carbonates and phosphates and at least one reducing sugar material selected from the group consisting of fructose and sucrose; and immersing the raw meat in the immersion liquid.

Description

Manufacturing method of raw meat processed products}

The present invention is a method that can replace injection/tumbling in the production of raw meat products by combining alkaline materials to increase water holding capacity/heat treatment yield and reducing sugar to promote the browning reaction for appearance. It relates to a method of manufacturing raw meat products through an immersion process.

Recently, as the growth of raw products such as chicken breast continues, research on the texture and appearance of products is increasing.

In the existing meat processing business, raw products are manufactured through injection, tumbling, and salting processes. However, these processes may cause damage to the product structure, resulting in organoleptic disadvantages, and the complicated process may cause an increase in manufacturing costs. You can. Accordingly, the development and application of new technologies is necessary to provide consumers with high-quality raw products at low prices.

Meat is made up of proteins, or peptide bonds of amino acids, and the amino acids that make up these proteins have carboxyl groups and amino groups in common. Carboxyl groups and amino groups may have a relatively large negative charge or, conversely, a large positive charge depending on the surrounding pH (hydrogen ion concentration). This standard is biased towards one side of the charge as it deviates from pH 5.2-5.4, which is the isoelectric point of general meat proteins. In other words, when the charges of the amino acids in one protein are biased to one side, the water-holding capacity that can hold water increases due to repulsion, which ultimately improves the final yield by reducing moisture loss during heat treatment.

Patent Document 1: Public Patent Publication 10-2014-0060651

The present invention was devised to solve the above problems, and the purpose of the present invention is to simplify the manufacturing process of hexagonal products by combining alkaline materials and reducing sugar materials and to provide technology for realizing differentiated product quality. It is done.

The object of the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the present invention

Preparing raw meat;

Preparing an immersion liquid containing at least one alkaline material selected from the group consisting of carbonates and phosphates and at least one reducing sugar material selected from the group consisting of fructose and sucrose; and

It provides a method for manufacturing raw meat products including the step of immersing raw meat in the immersion liquid.

In addition, the steeping liquid contains 1-3 parts by weight of carbonate, 1-3 parts by weight of phosphate, 2-4 parts by weight of fructose, 2-4 parts by weight of sucrose, and 88-92 parts by weight of vegetable water,

The number of vegetables is,

Preparing broccoli, carrots, and burdock, and post-ripening the prepared broccoli, carrots, and burdock at a temperature of 3-7°C for 22-26 hours; Drying ripened broccoli, carrots and burdock at a temperature of 23-27°C for 46-50 hours; Preparing a vegetable mixture of dried broccoli, carrots, and burdock in a weight ratio of 5:3:2, and frying the vegetable mixture at a temperature of 140-160°C; Adding 280-320 parts by weight of water based on 100 parts by weight of the roasted vegetable mixture and boiling at a temperature of 98-102°C for 28-32 minutes; After boiling, cooling to a temperature of 68-72°C and steeping for 2-4 hours; and obtaining a filtrate by filtering it after brewing.

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The manufacturing method of raw meat products according to the present invention simplifies the manufacturing process of raw meat products by combining alkaline materials and reducing sugar materials and realizes differentiated product quality.

Hereinafter, various embodiments will be described in more detail with reference to the attached drawings. The embodiments described herein may be modified in various ways. Specific embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the attached drawings are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed in the attached drawings, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms containing ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.

In this specification, terms such as 'include' or 'have' are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but that other components may exist in between. It should be. On the other hand, when a component is mentioned as being 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.

In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.

This invention

Preparing raw meat;

Preparing an immersion liquid containing at least one alkaline material selected from the group consisting of carbonates and phosphates and at least one reducing sugar material selected from the group consisting of fructose and sucrose; and

It provides a method for manufacturing raw meat products including the step of immersing raw meat in the immersion liquid.

Hereinafter, the manufacturing method of the raw meat product according to the present invention will be described in detail at each step.

First, the method of manufacturing raw meat products according to the present invention includes the step of preparing raw meat.

The raw meat may be fresh slaughtered chicken, beef, pork, lamb, etc.

Next, the method for producing raw meat products according to the present invention is to prepare an immersion solution containing at least one alkaline material selected from the group consisting of carbonates and phosphates and at least one reducing sugar material selected from the group consisting of fructose and sucrose. Includes preparation steps.

Alkaline materials such as carbonates and phosphates have a high pH value and can be used as materials that can increase the water holding capacity of raw materials when used at appropriate concentrations.

Reducing sugars such as fructose/sucrose are used as precursors for caramelization, a type of Browning reaction, during heat treatment, and the caramelization reaction of these materials is promoted in direct proportion to the pH value.

Water holding capacity refers to the ability to retain moisture, such as the bound water contained in the meat, without losing it when the meat is physically processed such as cutting, pressing, or heat treatment. In the production of ham and sausage, meat protein is obtained from the moisture contained in the meat. In addition to its own moisture, it must absorb and bind about 25 to 50% by weight of added water of the meat. Therefore, when processing ham or sausage, if meat with low water holding capacity is used as the raw material, the meat protein does not bind the added water but rather spits out the moisture contained in the meat itself, reducing the yield, thus reducing the texture and juiciness of the finished product. It may also have a negative impact on sensory properties such as an increase in cost or a decrease in quality.

In the present invention, the manufacturing process of hexagonal products was simplified and differentiated product quality was realized by combining alkaline materials and reducing sugar materials.

The steeping liquid preferably contains 1-3 parts by weight of carbonate, 1-3 parts by weight of phosphate, 2-4 parts by weight of fructose, 2-4 parts by weight of sucrose, and 88-92 parts by weight of vegetable water, and 1.5-2.5 parts by weight of carbonate. It is more preferable to include 1.5-2.5 parts by weight of phosphate, 2.5-3.5 parts by weight of fructose, 2.5-3.5 parts by weight of sucrose, and 89-91 parts by weight of vegetable water.

The number of vegetables is,

Preparing broccoli, carrots, and burdock, and post-ripening the prepared broccoli, carrots, and burdock at a temperature of 3-7°C for 22-26 hours; Drying ripened broccoli, carrots and burdock at a temperature of 23-27°C for 46-50 hours; Preparing a vegetable mixture of dried broccoli, carrots, and burdock in a weight ratio of 5:3:2, and frying the vegetable mixture at a temperature of 140-160°C; Adding 280-320 parts by weight of water based on 100 parts by weight of the roasted vegetable mixture and boiling at a temperature of 98-102°C for 28-32 minutes; After boiling, cooling to a temperature of 68-72°C and steeping for 2-4 hours; and obtaining a filtrate by filtering it after brewing. Use the product prepared by performing the following steps.

The vegetable water is used to mask the fishy smell of pork and chicken and improve the overall taste.

Simultaneous application of alkaline materials and reducing sugar materials together with the vegetable water is effective in processing meat raw materials, and can improve water retention capacity and heat treatment yield. Additionally, browning reaction can be promoted during heat treatment.

Next, the method for manufacturing raw meat products according to the present invention includes the step of immersing raw meat in the immersion liquid.

The immersion is preferably performed for 22-26 hours, and more preferably for 23-25 hours.

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Hereinafter, the present invention will be explained in more detail by the following examples.

However, the following examples only illustrate the content of the present invention and the scope of the invention is not limited by the examples and experimental examples.

<Example 1> Manufacturing of raw meat products-1

Beef slaughtered on the same day was prepared as raw meat.

Processed meat products were prepared by immersing beef in a immersion solution consisting of 2 parts by weight of carbonate, 2 parts by weight of phosphate, 3 parts by weight of fructose, 3 parts by weight of sucrose, and 90 parts by weight of vegetable water and maintaining it for 24 hours.

<Experimental Example 1> Evaluation of water retention capacity and texture

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1. Water holding capacity evaluation

A portion of the meat product prepared in Example 1 was obtained as a specimen, fixed to a centrifuge tube, and heated in a 75°C water bath for 30 minutes. Then, they were cooled at 4°C for 1 hour, weighed twice each on a double-arm scale, centrifuged at 5,000 rpm for 40 minutes, and the amount of free moisture was calculated and substituted into Equation 1 below.

[Equation 1]

Moisture (%) = [(W1 - W2)/W1] ×100 [0096]

(In Equation 1 above, W1 is the weight (g) of the sample before heating, and W2 is the weight (g) of water liberated after centrifugation.)

2. Texture evaluation

Some of the meat products manufactured in Example 1 were secured as specimens, and each specimen was subjected to a shearing cutting test, the shear force was measured using a computer and a rheo-meter (Sun, CR300, Japan), and the brittleness was measured. , hardness, cohesiveness, springness, and gumminess were measured.

The results are shown in Table 1 below.

Water holding capacity (%) Friability (g%) Hardness (g) Elasticity (%) Cohesiveness (%) Adhesion (g) Example 1 53.26 142.32 372.41 96.34 43.02 140.20

As shown in Table 1 above, it was confirmed that the meat product according to the present invention had water retention capacity and excellent physical properties.

<Experimental Example 2> Sensory evaluation

In order to evaluate the sensory properties of the meat product prepared in Example 1, the meat product prepared in Example 1 was roasted and then taste, flavor, texture, and overall preference were reviewed. The sensory test was conducted on 50 adult men and women, and a 9-point preference scale was used to classify preference, with 1 point being very bad, 3 points being bad, 5 being average, 7 being good, and 9 being very good. The results are shown in Table 2 below.

taste zest Texture overall preference Example 1 8.2 8.2 8.3 8.2

As shown in Table 1 above, it was confirmed that the processed meat product according to the present invention had excellent palatability.

Claims (3)

Preparing raw meat;
Preparing an immersion liquid containing at least one alkaline material selected from the group consisting of carbonates and phosphates and at least one reducing sugar material selected from the group consisting of fructose and sucrose; and
It includes the step of immersing the raw meat in the immersion liquid,
The steeping liquid contains 2 parts by weight of carbonate, 2 parts by weight of phosphate, 3 parts by weight of fructose, 3 parts by weight of sucrose, and 90 parts by weight of vegetable water,
The number of vegetables is,
Preparing broccoli, carrots, and burdock, and post-ripening the prepared broccoli, carrots, and burdock at a temperature of 3-7°C for 22-26 hours; Drying ripened broccoli, carrots and burdock at a temperature of 23-27°C for 46-50 hours; Preparing a vegetable mixture of dried broccoli, carrots, and burdock in a weight ratio of 5:3:2, and frying the vegetable mixture at a temperature of 140-160°C; Adding 280-320 parts by weight of water based on 100 parts by weight of the roasted vegetable mixture and boiling at a temperature of 98-102°C for 28-32 minutes; After boiling, cooling to a temperature of 68-72°C and steeping for 2-4 hours; A method for producing a raw meat product, characterized in that it is manufactured by performing the following steps: obtaining a filtrate by filtering it after steeping it. delete delete