KR102609465B1 - Stiff meat softening method and soft meat product - Google Patents

Abstract

The present invention relates to a method of tenderizing tender meat and a tenderizing product using the same. More specifically, it relates to a tenderizing method and a tenderizing product that change tender meat that is not preferred for grilling to be suitable for grilling through processes such as aging and sous vide. .
The present invention includes the steps of “(a) preparing regular meat by removing the fascia and fat of the lean raw meat; (b) adding 2 to 10 parts by weight of yeast salt to 100 parts by weight of the shaped meat and mixing them; (c) refrigerating and maturing the shaped meat mixed in step (b) at 0 to 5°C for 12 to 24 hours; (d) seasoning the regular meat aged in step (c) with a combination of 0.2 to 1.0 parts by weight of pepper, 0.3 to 2.0 parts by weight of garlic powder, and 3 to 5 parts by weight of edible oil, and vacuum packaging; and (e) placing the vacuum-packed shaped meat prepared through step (d) in a sous vide device and cooking it at a temperature range of 72 to 74°C for 2 to 5 hours; Provides a “thin tenderizing method including”.

Description

Stiff meat softening method and soft meat product}

The present invention relates to a method of tenderizing tender meat and a tenderizing product using the same. More specifically, it relates to a tenderizing method and a tenderizing product that change tender meat that is not preferred for grilling to be suitable for grilling through processes such as aging and sous vide. .

Tough meat such as pork hind leg (pork hindquarters) and chicken breast is good for health because it is rich in nutrients and has low fat content, but due to its low moisture and fat content, it has a dry texture, so it is not preferred for grilling and is mainly used for pork cutlet and meat stew. It is used as processed meat such as meat for stews and meat for salads.

In particular, pork hind legs are the most common part of a pig when slaughtered. When the thick outer layer is removed, the inner meat consists mostly of muscle, so it is not preferred for roasting and is mainly used for stews and stews.

Therefore, when tender meat parts, such as pork hind legs, which are produced at the time of slaughter but are not preferred for roasting, are used by tenderizing them to be suitable for roasting, the value of the lean meat increases, and the meat can be used efficiently, saving resources and adding value to the lean meat. There is an advantage in economic terms through the increase.

In general, there are methods of tenderizing meat, such as aging, sous vide, and using meat tenderizers, but aging requires a long maturation time and is inefficient, and sous vide also requires a considerable cooking period and the meat juice is reduced by cooking for a long time. Chemical tenderizers, which are mainly used as meat tenderizers, have the advantage of ensuring fast tenderizing effect and consistent quality, but they contain chemicals such as protease, sodium L-glutamate, and phosphate. It has been confirmed that long-term consumption of large amounts has a negative effect on the human body, so research is needed on efficient and safe surimi methods.

1. Publication patent 10-2022-0043355 “Method for manufacturing low-sodium processed chicken products using sous vide heating” 2. Registered Patent 10-1855129 “Pork aging method” 3. Registered Patent 10-2121000 “Low-temperature fermentation and aging method of pork” 4. Registered Patent 10-1921745 “Method of manufacturing convenient stewed fish using sous vide method”

The present invention is intended to solve the above problems, and includes a surimi method that can change the tender meat to have a resilient texture by improving the juiciness of the tender meat by maturing and low-temperature sous vide cooking, and a surimi product manufactured by this method. to provide.

In order to solve the above-described problem, the present invention provides the following steps: (a) preparing regular meat by removing the fascia and fat of the lean raw meat; (b) adding 2 to 10 parts by weight of yeast salt to 100 parts by weight of the shaped meat and mixing them; (c) refrigerating and maturing the shaped meat mixed in step (b) at 0 to 5°C for 12 to 24 hours; (d) seasoning the regular meat aged in step (c) with a combination of 0.2 to 1.0 parts by weight of pepper, 0.3 to 2.0 parts by weight of garlic powder, and 3 to 5 parts by weight of edible oil, and vacuum packaging; and (e) placing the vacuum-packed shaped meat prepared through step (d) in a sous vide device and cooking it at a temperature range of 72 to 74°C for 2 to 5 hours; Provides a “thin tenderizing method including”.

At this time, the yeast salt includes rice malt and sea salt, and sea salt may constitute 25 to 65 wt% of rice malt.

Additionally, the yeast salt may be in liquid form.

Additionally, the edible oil may be olive oil.

Additionally, in step (d), the product can be vacuum packaged by vacuum processing for 20 to 25 seconds using a vacuum packaging machine.

In addition, it may further include (f) chilling the vacuum-packed meat that has been sous vide in step (e) by immersing it in water at 0 to 2°C for more than 1 hour.

Additionally, the present invention also provides “a surimi product characterized by being manufactured by the above surimi method.”

The tenderizing method and tenderizing product provided by the present invention are,

1. The use of malt salt improves fermentation, removes unpleasant odors from meat, and increases water retention, making meat more plump and improving flavor and preservation.

2. Through low-temperature aging and sous vide low-temperature cooking, surimi time can be reduced and products of consistent quality can be produced.

3. Through seasoning and vacuum packaging and low-temperature sous vide cooking, destruction and loss inside the meat is minimized and rich meat juice is obtained, transforming dry meat into tender, elastic meat that can be used for grilling.

4. The final manufactured surimi product through the vacuum packaging and chilling process has an extended shelf life of up to 1 year when distributed frozen. There is no change in meat quality when cooked after thawing, and it can be cooked simply.

5. Even when cooked after being refrigerated for 1 day in a frozen state, there is no change in meat quality, so long-term storage is possible.

Figure 1 is a process diagram showing step by step the surimi process according to an embodiment of the present invention.
Figure 2 is an actual image taken of the implementation state of the embodiment and comparative example of the present invention.

Hereinafter, the tenderizing method of the present invention will be described in detail along with preferred embodiments.

1. Meat surimi method and surimi products

The present invention includes the steps of “(a) preparing regular meat by removing the fascia and fat of the lean raw meat; (b) adding 2 to 10 parts by weight of yeast salt to 100 parts by weight of the shaped meat and mixing them; (c) refrigerating and maturing the shaped meat mixed in step (b) at 0 to 5°C for 12 to 24 hours; (d) seasoning the regular meat aged in step (c) with a combination of 0.2 to 1.0 parts by weight of pepper, 0.3 to 2.0 parts by weight of garlic powder, and 3 to 5 parts by weight of edible oil, and vacuum packaging; and (e) placing the vacuum-packed shaped meat prepared through step (d) in a sous vide device and cooking it at a temperature range of 72 to 74°C for 2 to 5 hours; Provides a “thin tenderizing method including”.

At this time, the raw meat may be any one or more of pork hind leg meat, chicken breast, and red bean meat. The present invention can be applied to all meat such as pork, beef, and chicken. In particular, it is effective for tenderizing pork hind legs, where most of the meat is made up of muscle.

In step (a) of the present invention, regular meat can be prepared by removing the fascia and fat of the lean meat. Excessive fat, tendons, blood vessels, fascia, bones, etc. can reduce the texture of meat and produce unpleasant odors, so prepared meat is prepared through a processing process to remove fascia, fat, etc. If there is too little fat, it may feel dry, so when cutting, you can leave some fat so that a certain amount of fat is evenly included in the lean meat.

The structured meat of the present invention includes whole meat or beef meat processed by dividing the parts.

In step (b), 2 to 10 parts by weight of yeast salt can be added to 100 parts by weight of the shaped meat and mixed.

Koji salt is made by mixing rice malt with salt and water, followed by secondary fermentation and maturation. It is rich in nutrients and contains beneficial bacteria that are good for the intestines, aids digestion, suppresses putrefactive bacteria, improves the preservation of food ingredients, and is rich in dietary fiber and minerals. It has the effect of increasing immunity, anti-cancer activity, and improving metabolism.

Yeast salt has the effect of softening and softening the flesh of meat and fish, and can further increase the tenderizing effect of regular meat by suppressing the malty smell.

In addition, malt salt allows the sweetness and sourness generated during fermentation to combine with the salty taste to make the salty taste stronger, and the salty taste can be expressed with less salt than conventional salt, lowering the salinity by about 16 times compared to conventional salt. There is an advantage in reducing the content. It is advisable to use sea salt that has been brine-free for at least 3 years as the salt included in yeast salt.

In other words, yeast salt promotes fermentation even in small amounts compared to regular salt, and has a stronger salty taste, so it has the advantage of lowering the salt content while increasing the fermentation effect.

The yeast salt consists of water, minerals, enzymes, etc. in addition to rice malt and sea salt.

The sea salt may be included in a ratio of 25 to 65 wt% of rice malt. At this time, rice malt may be included in an amount of 35 to 45 wt% based on the total yeast salt.

It is preferable that sea salt is included in an amount of 10 to 25% relative to malt salt, which has a ratio of 25 to 65 wt% compared to rice malt.

More specifically, taking an example of liquid type malt salt, when the rice malt content is 40 to 45 wt%, the sea salt content is 15 to 25 wt%, and the rice malt content is 35 to 40 wt%, relative to the entire yeast salt. , It is preferable that the sea salt content is set to 10 to 15 wt%.

If the content of rice malt is less than 35 wt%, the amount of microorganisms and enzymes is small, so fermentation is slow and the tenderizing effect is reduced. If it exceeds 45 wt%, the unique aroma of malt becomes stronger and excessive fermentation may occur, damaging the flavor and aroma of the prepared meat. there is.

Yeast salt can be mixed by adding 2 to 10 parts by weight to 100 parts by weight of the above-mentioned meat. In the above case, since it has a salt content of 0.2 to 1% compared to the total amount of regular meat, there is an advantage in that it can be cured to reduce the sodium content without impairing the taste. In addition, yeast salt can accelerate fermentation and reduce the overall surimi time.

Additionally, the yeast salt may be in liquid form.

The yeast salt of the present invention can be applied in either powder or liquid form.

Powdered yeast salt has excellent processability as it has less runoff and can be mixed neatly. It has a soft texture and little off-flavor, but is concentrated in crystalline form and has a high salinity.

The liquid type of malt salt flows down, but it is composed of a liquid and can be mixed evenly regardless of the shape of the shaped meat, so it has excellent processability. Compared to the powder type, it has excellent penetration power, so it can penetrate into the inside of the shaped meat and promote fermentation. It has the advantage of reinforcing the water retention capacity of regular meat and increasing its elasticity.

In step (c), the shaped meat mixed in step (b) can be refrigerated and aged at 0 to 5°C for 12 to 24 hours.

When refrigerated, it is preferable to ripen at a low temperature of 0 to 5°C to avoid inhibiting enzyme action. If the ripening temperature is below 0℃, maturation becomes slower, and if it exceeds 5℃, overripening occurs, which causes the meat to deteriorate or have a reduced texture, and there is a risk of bacterial growth.

The ripening time is preferably 12 to 24 hours. If aged for less than 12 hours, the tenderizing effect may be reduced and there is a possibility that sufficient tenderizing may not be achieved. If aged for more than 24 hours, the meat may become soft due to overripeness, resulting in poor texture and reduced elasticity of the meat.

In step (d), the regular meat aged in step (c) can be seasoned with a combination of 0.2 to 1.0 parts by weight of pepper, 0.3 to 2.0 parts by weight of garlic powder, and 3 to 5 parts by weight of edible oil, and then vacuum-packed.

The seasoning can be done by uniformly coating the surface of the aged regular meat with pepper, garlic powder, and edible oil using a brush or spray device.

Pepper removes odor and increases flavor, and it is preferable to use pepper powder (coarse pepper) to increase flavor.

Garlic powder removes unpleasant odors and adds garlic flavor to increase flavor.

Edible oil has the effect of trapping meat juices and preventing loss of meat juices, thereby increasing moisturizing properties, increasing the flavor of meat, and making meat softer.

In particular, olive oil can be used as the edible oil for flavor and health. It is preferable to use olive oil with low acidity so as not to spoil the natural flavor of the meat.

Additionally, in step (d), the product can be vacuum packaged by vacuum processing for 20 to 25 seconds using a vacuum packaging machine. In order to ensure that the yeast salt is properly added to the meat during the vacuum process, it is desirable to set the vacuum time of the vacuum packaging machine to 20 to 25 seconds.

The vacuum packaging machine can perform vacuum packaging work using a nozzle-type or chamber-type vacuum packaging machine. However, in the present invention, since liquid contents such as meat juice or sauce are included, it is preferable to use a chamber-type vacuum packaging machine in which the entire inner space of the chamber is in a vacuum state.

It is desirable to set the vacuum time to 20 to 25 seconds.

This is the optimal time for liquid yeast salt, pepper, garlic powder, and olive oil to penetrate into the cooked meat due to the pressure difference during vacuum work. If the vacuum time is less than 20 seconds, yeast salt and other sauces sufficiently penetrate into the meat. This does not work, and if the vacuum time exceeds 25 seconds, the juices of the regular meat may leak out due to osmotic pressure.

The sealing time during vacuum is preferably 2 to 4 seconds depending on the thickness of the vacuum film.

In step (e), the vacuum-packed shaped meat prepared through step (d) can be placed in a sous vide device and cooked for 2 to 5 hours at a temperature range of 72 to 74°C.

Sous vide is a type of molecular cooking method that cooks vacuum-packed ingredients at a low temperature between 55 and 85 degrees Celsius for a long time. It softens the texture of the meat through protein denaturation and maintains the unique taste and nutrition of the ingredients. This is the recipe given.

A sous vide device is a cooking device that is equipped with a temperature sensor, heater, water circulator, and timer function and is configured to cook for a set time within a set temperature range.

When the vacuum-packed shaped meat prepared through step (d) above is placed in a sous vide device and cooked for 2 to 5 hours at a temperature range of 72 to 74°C, optimal texture and taste can be maintained.

In general, when cooking in a sous vide device, the effect of improving the flue is reduced if heated below 72℃. When heated below 72°C, the collagen contained in the perimuscular membrane of the vacuum-packed shaped meat shrinks, making the meat tougher and reducing its tenderness. When heated above 72℃, the peptide bonds of collagen are cut and gelatinization progresses, improving the softness. When heated above 74℃, collagen shrinks and may impair the texture.

More specifically, the temperature at which proteins begin to harden is generally 66°C, and in general sous vide cooking, sous vide cooking is carried out at a temperature that does not exceed a maximum of 70°C.

However, in the case of lean meat to which the present invention is applied, since the content of muscle or tendon is high, it must be cooked at a temperature range of 72 to 74 ° C to ensure that all parts are cooked evenly.

Generally, curing of meat progresses as the temperature exceeds 66℃, but in the present invention, curing of protein does not occur even in the temperature range of 72 to 74℃ by softening the meat through a ripening step and then proceeding with sous vide cooking. In particular, aging using yeast salt increases the elasticity and moisture content of the meat, allowing the elasticity of the regular meat to be maintained even when sous vide cooking is performed at high temperatures.

It is preferable to cook the regular meat for 2 to 5 hours in order to proceed with sous vide through protein denaturation while the meat quality is not tough. In particular, in the case of pork hind legs, the structure of the part is complex and the volume is large, so a cooking process of up to 5 hours is required to cook the entire part evenly.

Additionally, the cooking time can be set differently depending on the thickness of the meat being cooked.

To give an example for sous vide cooking of pork hind leg meat, based on 73°C, 3 hours if the meat is 2 cm thick, 4 hours if the meat is 3 cm thick, 4 hours if the meat is 3 cm thick. If it is larger than ㎝, you can cook it by setting a sous vide cooking time of 5 hours.

In addition, the present invention may further include the step of (f) chilling the vacuum-packed meat that has been sous vide in step (e) by immersing it in water at 0 to 2°C for more than 1 hour.

The chilling step is performed to cool the sous vide vacuum-packed shaped meat to prevent the propagation of microorganisms, and to trap meat juices and make the meat firm.

For this purpose, it is desirable to chill the sous vide vacuum-packed meat by soaking it in water at 0 to 2°C for more than 1 hour. In the chilling step, the chilling time can be adjusted depending on the cooking time, and it is preferable to chill for approximately 1 hour to 5 hours.

The present invention provides “a surimi product characterized by being manufactured by the above surimi method.”

Surimi products manufactured using the above surimi method can be distributed after being stored at -2 to 10℃.

The surimi product manufactured by the surimi method of the present invention has a shelf life of 45 days when refrigerated and a shelf life of 1 year when frozen.

The surimi product of the present invention shows no change in meat quality even if it is distributed frozen within 1 year, refrigerated for 1 day, and then cooked. In other words, the surimi method of the present invention has the advantage of enabling long-term storage because the meat quality does not change when frozen.

The above surimi products can be cooked in an air fryer at 180-200 degrees for 15-10 minutes (5 minutes on the front side, 5 minutes on the flip side), or when frying, lightly oiled and cooked for 2 minutes (1 minute on the front side, 1 minute on the flip side) before eating. This allows for easy cooking.

2. Test

(1) Tests for each type of salt

Hereinafter, the operation and effects of the invention will be described in more detail through specific examples of the invention. However, this is presented as an example of the invention, and the scope of the invention is not limited by this in any way.

The yeast salt of the present invention can be applied in either powder or liquid form. Therefore, the description will be divided into examples using different types of yeast salt, comparative examples using yeast salt but not falling within the scope of rights, and comparative examples using only general sea salt.

Example One

After removing the fascia and fat from the raw pork hind leg, add 5 wt% of crystalline malt salt based on 100 g of regular meat, mix, refrigerate and age at 3℃ for 24 hours, add 0.5 wt% of pepper to the aged regular meat, and mix. After seasoning with 0.5 wt% of garlic powder and 4 wt% of olive oil and vacuum packaging, the vacuum-packed structured meat was cooked in a sous vide device at a temperature of 73°C for 3 hours.

At this time, crystalline malt salt was used in which sea salt was 60 wt% of rice malt.

Example 2

A surimi product was prepared in the same manner as in Example 1, except that the yeast salt was liquid yeast salt and contained 45 wt% of rice malt and 25 wt% of sea salt.

Comparative example One

A surimi product was prepared in the same manner as in Example 1, but the yeast salt was changed to 100% sea salt.

Comparative example 2

A surimi product was prepared in the same manner as in Example 1, except that the yeast salt was liquid yeast salt and contained 85 wt% of rice malt and 10 wt% of sea salt.

After setting up examples and comparative examples as described above, sensory evaluation was performed by cutting into pieces of meat that had been sous vide cooked. The results of visual observation of the cut surface of prepared meat after sous vide cooking are shown in [Table 1] below.

In [Table 1], the observation scores for moisture content were given as very low (1), low (2), normal (3), high (4), and very high (5) surface moisture content.

Test result

division difference Ripening status smell surface conservatism Example 1 Crystalline yeast salt Ripening completed weak odor 4 Example 2 Liquid yeast salt Ripening completed weak odor 5 Comparative Example 1 sea salt unripe Almost no odor 2 Comparative Example 2 Liquid yeast salt overripe strong off-flavor 3

The above test results can be clearly understood through the image taken of the actual state in [Figure 2].

When checking [Figure 2], it can be seen that the water retention of the surface of Examples 1 and 2 is significantly higher than that of the comparative example. In particular, in the case of Example 2, it can be seen that moisture has sufficiently penetrated into the interior of the shaped meat. .

In addition, it can be seen that when the meat is tenderized with only sea salt as in Comparative Example 1, the ripening is slow and the moisture content is lower than in the Example, resulting in a dry meat. In the case of Comparative Example 2, water retention of the surface was confirmed to some extent by using liquid yeast salt, but the high content of yeast resulted in a strong off-flavor, and the excessive content of yeast led to over-ripening and strong off-flavor, making it unsuitable for roasting.

In addition, the results of cooking Examples 1 and 2 and Comparative Examples 1 and 2 and having a total of 200 people in the related industry (restaurant industry) taste them are shown in [Table 2] below.

The sensory evaluation scores in [Table 2] were given as very poor (1), bad (2), average (3), good (4), and very good (5).

Evaluation items Salinity elasticity gravy smell taste Example 1 4.6 4.4 4.2 3.5 4.6 Example 2 4.8 4.9 4.5 3.2 4.7 Comparative Example 1 4.5 3.6 3.1 2.9 3.4 Comparative Example 2 4.2 4.1 4.0 1.0 3.0

From the above, the following conclusions can be obtained.

sintering

go. Compared to mixing with sea salt alone, using malt salt is superior in water retention, elasticity, juicy content, and taste.

me. Liquid yeast salt has superior penetration and elasticity compared to crystalline yeast salt.

all. As the content of yeast increases, overripening occurs, the off-flavor becomes stronger and elasticity decreases.

la. When using malt salt, the maturation power is superior to when using only sea salt, so the overall tenderizing time is reduced.

(2) After ripening sous vide Test to check the effect of cooking steps

As explained above, the temperature at which proteins begin to harden is generally 66°C. If sous vide cooking is performed at a temperature exceeding 66°C, the elasticity of the meat decreases.

However, in the case of lean meat to which the present invention is applied, since the content of muscle or tendon is high, it must be cooked at a temperature range of 72 to 74 ° C to ensure that all parts are cooked evenly.

Accordingly, the changes in meat quality when the maturation process using malt salt was performed, when the maturation process was performed using sea salt, and when sous vide cooking was performed at 73°C without the maturation process, are as follows.

For this purpose, in addition to Examples 1 and 2, Comparative Example 3 below was added. Comparative Example 3 involves mixing sea salt, seasoning with pepper, garlic powder, and olive oil, vacuum packaging, and sous vide cooking.

Comparative example 3

Remove the fascia and fat from the raw pork hind leg, add 5 wt% of sea salt based on 100 g of regular meat, mix, season with 0.5 wt% of pepper, 0.5 wt% of garlic powder, and 4 wt% of olive oil, then vacuum. After packaging, the vacuum-packed structured meat was cooked in a sous vide device at a temperature of 73°C for 3 hours.

In Table 2 above, 200 people involved in the restaurant industry additionally sampled Comparative Example 3 when tasting, and the scores for this are shown in [Table 3] below. To facilitate comparison, the results in [Table 2] are also listed.

The sensory evaluation scores in [Table 3] were given as very poor (1), bad (2), average (3), good (4), and very good (5).

Evaluation items Salinity elasticity gravy smell taste Example 1 4.6 4.4 4.2 3.5 4.6 Example 2 4.8 4.9 4.5 3.2 4.7 Comparative Example 1 4.5 3.6 3.1 2.9 3.4 Comparative Example 3 3.8 2.9 2.5 2.5 2.6

Looking at the results in [Table 3], it can be seen that elasticity and juiciness are significantly reduced when sous vide cooked at a temperature of 73°C without a ripening process.

Therefore, summarizing the experimental results so far, the best way to increase the elasticity and juicy content of soft meat is to mix it with liquid malt salt, age it, vacuum pack it, and cook it sous vide, which gives the best results. You can confirm that it is visible.

Meanwhile, the tenderizing method and tenderizing product according to the present invention have been described with reference to the specific examples as described above, but various modifications and variations can be made by those skilled in the art within the similar scope of the present technical idea. It can be said that this can be attributed to the present invention.

Not applicable.

Claims (9)

(a) preparing regular meat by removing the fascia and fat of the lean meat;
(b) adding 2 to 10 parts by weight of liquid yeast salt containing sea salt and rice malt to 100 parts by weight of the shaped meat and mixing them;
(c) refrigerating and maturing the shaped meat mixed in step (b) at 0 to 5°C for 12 to 24 hours;
(d) Season the regular meat aged in step (c) with a combination of 0.2 to 1.0 parts by weight of pepper, 0.3 to 2.0 parts by weight of garlic powder, and 3 to 5 parts by weight of edible oil, and then place in a vacuum sealer for 20 to 25 seconds. Vacuum processing and vacuum packaging;
(e) placing the vacuum-packed shaped meat prepared through step (d) in a sous vide device and cooking it at a temperature range of 72 to 74°C for 2 to 5 hours; and
(f) chilling the vacuum-packed meat that has been sous vide in step (e) by soaking it in water at 0 to 2°C for more than 1 hour;
It is accomplished including,
The sea salt is included in a ratio of 25 to 65 wt% of the rice malt,
The rice malt is included in a ratio of 35 to 45 wt% of the liquid yeast salt.
In paragraph 1:
A tenderizing method for tenderizing raw meat, characterized in that the raw meat is at least one of pork hind leg, chicken breast, and red sesame meat.
delete delete delete In paragraph 1:
A method of tenderizing tender meat, characterized in that the edible oil is olive oil.
delete delete A surimi product characterized in that it is manufactured by the surimi method according to any one of paragraphs 1, 2, and 6.