KR102618566B1 - Water aging system for meat and aged meat aged using the same - Google Patents
Water aging system for meat and aged meat aged using the same Download PDFInfo
- Publication number
- KR102618566B1 KR102618566B1 KR1020230108888A KR20230108888A KR102618566B1 KR 102618566 B1 KR102618566 B1 KR 102618566B1 KR 1020230108888 A KR1020230108888 A KR 1020230108888A KR 20230108888 A KR20230108888 A KR 20230108888A KR 102618566 B1 KR102618566 B1 KR 102618566B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- root
- parts
- powder
- meat
- Prior art date
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 111
- 235000013372 meat Nutrition 0.000 title claims abstract description 86
- 230000032683 aging Effects 0.000 title claims description 37
- 239000000843 powder Substances 0.000 claims description 69
- 239000000203 mixture Substances 0.000 claims description 42
- 241000332371 Abutilon x hybridum Species 0.000 claims description 32
- 235000013399 edible fruits Nutrition 0.000 claims description 21
- 239000008213 purified water Substances 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 18
- 241000722818 Aralia Species 0.000 claims description 15
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 claims description 15
- 229910052748 manganese Inorganic materials 0.000 claims description 15
- 239000011572 manganese Substances 0.000 claims description 15
- 238000003809 water extraction Methods 0.000 claims description 15
- 238000005406 washing Methods 0.000 claims description 13
- 239000000284 extract Substances 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 11
- 235000010469 Glycine max Nutrition 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000000419 plant extract Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 9
- 230000035800 maturation Effects 0.000 claims description 9
- 239000005022 packaging material Substances 0.000 claims description 9
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 244000099147 Ananas comosus Species 0.000 claims description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 241000220324 Pyrus Species 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000021017 pears Nutrition 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 244000151018 Maranta arundinacea Species 0.000 claims description 5
- 235000010804 Maranta arundinacea Nutrition 0.000 claims description 5
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims description 5
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 5
- 235000012419 Thalia geniculata Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 229940029982 garlic powder Drugs 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 235000011869 dried fruits Nutrition 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000007654 immersion Methods 0.000 description 5
- 235000015278 beef Nutrition 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 102000007999 Nuclear Proteins Human genes 0.000 description 2
- 108010089610 Nuclear Proteins Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 108010062374 Myoglobin Proteins 0.000 description 1
- 102000036675 Myoglobin Human genes 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 208000032107 Rigor Mortis Diseases 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011982 device technology Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000016507 interphase Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 108010050846 oxymyoglobin Proteins 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 진공포장된 육류를 흐르는 물에 침지하여 워터 에이징하는 것을 특징으로 하는 육류 워터 에이징 시스템을 제공한다.The present invention provides a meat water-aging system characterized by water-aging vacuum-packed meat by immersing it in flowing water.
Description
본 발명은 육류의 워터 에이징 시스템과 이를 이용하여 숙성한 숙성 육류에 관한 것이다.The present invention relates to a water aging system for meat and aged meat aged using the same.
소, 돼지 등의 동물은 도살된 후 부드럽던 육질이 굳기 시작하는데 이를 경직이라 한다. 동물의 사후 경직은 동물의 종류, 몸집의 크기, 온도 등에 영향을 받지만 일반적으로 6-24시간 동안은 육안으로 볼 수 있을 정도로 심하게 경직이 일어나며, 그 후 48-72시간 동안 육안으로 확인이 안 될 정도의 미세한 경직이 계속되며, 이때를 휴지기라 하며 주로 냉장상태에서 일어난다. 고기가 경직상태에 있거나 경직이 풀린 직후에는 단단할 뿐 아니라 맛도 없다. 경직이 풀린 고기를 냉장상태로 저장하면 고기가 숙성하여 연해지고 맛도 좋아진다. 이런 상태로 변하는 것을 고기가 숙성한다고 한다.After animals such as cows and pigs are slaughtered, the soft meat begins to harden, which is called stiffness. Rigor mortis in animals is affected by the type of animal, body size, temperature, etc., but in general, rigor is severe enough to be visible to the naked eye for 6-24 hours, and is not visible to the naked eye for 48-72 hours thereafter. A slight degree of stiffness continues, and this period is called the resting phase and usually occurs in refrigerated conditions. When meat is stiff or immediately after the stiffness is released, it is not only hard but also tasteless. If you store meat that has loosened its stiffness in the refrigerator, the meat will age, become tender, and taste better. When meat changes to this state, it is said to be maturing.
고기가 숙성하게 되면 고기 근육을 형성하고 있던 단백질이 가수분해하여 핵단백의 분해산물과 아미노산이 생기며 단백질은 군데군데 끊어짐으로써 고기가 연해지고 맛이 좋아진다. 이는 핵단백 분해산물과 아미노산은 구수한 맛을 가지고 있으며, 저장되어 있던 글리코겐도 분해하여 젖산을 형성함으로써 단맛을 내어 맛이 좋아지는 것이다.When meat is aged, the proteins forming the meat muscles are hydrolyzed, producing decomposition products of nuclear proteins and amino acids, and the proteins are broken down here and there, making the meat tender and flavorful. This is because nuclear protein decomposition products and amino acids have a savory taste, and stored glycogen is also broken down to form lactic acid, creating a sweet taste and improving the taste.
또한, 고기가 숙성함에 따라 공기 중의 산소가 고기로 스며들어가 고기의 붉은색 성분인 미오글로빈이 옥시미오글로빈으로 변하게 되며 색이 차차 선홍색으로 변한다. 숙성된 고기는 익혔을 때 먹음직스러운 갈색이 된다.Additionally, as the meat matures, oxygen in the air seeps into the meat, converting myoglobin, a red component of the meat, into oxymyoglobin, and the color gradually changes to bright red. Aged meat becomes an appetizing brown color when cooked.
일반적으로 육류를 실온에서 숙성시키게 되면 세균에 오염되어 부패나 변질이 일어나게 되므로, 이를 방지하고자 숙성 과정은 냉장온도에서 이루어지고 있다. 숙성기간은 숙성조건이나 고기의 종류에 따라 달라지게 되는데, 대체로 숙성 온도가 낮을수록 숙성 기간이 길어지고, 숙성 온도가 높아지면 숙성 기간이 단축된다. 숙성 기간이 지나치게 길어지게 되면 세균의 번식과 지방의 산패로 인해 육질은 오히려 나빠지게 되므로, 육류의 종류에 따라서 적절한 조건 하에서 숙성을 진행하여야 한다.In general, when meat is aged at room temperature, it becomes contaminated with bacteria and causes rot or deterioration, so to prevent this, the aging process is carried out at refrigerated temperature. The maturation period varies depending on the maturation conditions and type of meat. In general, the lower the maturation temperature, the longer the maturation period, and the higher the maturation temperature, the shorter the maturation period. If the ripening period is excessively long, the meat quality deteriorates due to bacterial growth and rancidity of fat, so ripening must be carried out under appropriate conditions depending on the type of meat.
가장 일반적인 육류 숙성 방법으로서는 저온의 냉장실에서 냉기를 이용하여 보관하는 방법이 있고, 물을 이용하는 경우에는 육류를 일정량으로 진공포장한 후, 포장된 육류를 저온의 물을 수용한 수조 내에 일정 기간 물속에서 유지하는 방식 등이 있다.The most common method of aging meat is storing it in a low-temperature refrigerator using cold air. When using water, the meat is vacuum-packed to a certain amount and then the packaged meat is placed in a water tank containing low-temperature water for a certain period of time. There are ways to maintain it, etc.
이러한 종래기술로는 대한민국등록특허 제10-1966158호의 육류의 워터에이징 장치 기술이 있으며, 육류의 워터에이징ㅈ 장치로서 복수 개의 수조들, 냉각 유닛, 펌핑 유닛, 월류 유닛, 수직부 등을 포함하여 저온의 물이 계속해서 순환되도록 하고, 수조 내의 물 속에 진공 포장된 육류가 잠기도록 하여 일정 온도를 유지하여 육류를 숙성할 수 있는 장치를 제공한다.Such prior technology includes water aging device technology for meat in Republic of Korea Patent No. 10-1966158, which includes a plurality of water tanks, a cooling unit, a pumping unit, an overflow unit, a vertical section, etc., to achieve low temperature Provides a device that allows the water to continuously circulate and to maintain a constant temperature by submerging vacuum-packed meat in the water in the water tank to age the meat.
본 발명의 목적은 육류의 육질이 연하고 부드러우며, 동시에 맛과 풍미가 뛰어난 육류를 얻을 수 있는 시스템을 제공하는 것이다.The purpose of the present invention is to provide a system that can obtain meat that is soft and tender, and at the same time has excellent taste and flavor.
본 발명의 과제는 이상에서 언급한 과제들로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.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.
상기 목적을 달성하기 위하여 본 발명은In order to achieve the above object, the present invention
진공포장된 육류를 흐르는 물에 침지하여 워터 에이징하는 것을 특징으로 하는 육류 워터 에이징 시스템을 제공한다.Provided is a meat water aging system characterized by water aging vacuum-packed meat by immersing it in flowing water.
또한, 본 발명은In addition, the present invention
육류를 정제수로 세척하는 단계;washing the meat with purified water;
세척한 육류를 전해수에 침지하여 23-27℃의 온도에서 50-70분 동안 1차 숙성하는 단계;Immersing the washed meat in electrolyzed water and first maturing it at a temperature of 23-27°C for 50-70 minutes;
1차 숙성한 육류를 포장재를 이용하여 진공포장하는 단계; 및Vacuum packaging the primary aged meat using packaging materials; and
진공포장한 육류를 워터에이징 장치를 이용하여 2차 숙성하되, 전해수를 포함하는 수조에 침지하여 1-5℃의 온도에서 6-8일 동안 2차 숙성하는 단계;를 포함하고,Secondary maturing the vacuum-packed meat using a water aging device, immersing it in a water bath containing electrolyzed water and secondary maturing it at a temperature of 1-5°C for 6-8 days,
상기 전해수는 염화나트륨 1-5 중량% 및 고로쇠수액 1-5 중량%가 용해된 정제수인 것을 특징으로 하는 육류 워터 에이징 시스템을 제공한다.The electrolyzed water provides a meat water aging system, characterized in that the electrolyzed water is purified water in which 1-5% by weight of sodium chloride and 1-5% by weight of soybean sap are dissolved.
또한, 상기 진공포장하는 단계는,In addition, the vacuum packaging step is,
1차 숙성한 육류에 숙성 조성물을 도포한 후 포장재를 이용하여 진공포장하는 것이고,The maturation composition is applied to the primary aged meat and then vacuum-packed using packaging materials.
상기 숙성 조성물은 천연식물 추출분말 33-37 중량부, 도라지발효분말 13-17 중량부, 탄산염 0.5-1.5 중량부, 과당 1-5 중량부, 다시마분말 6-10 중량부, 양파분말 6-10 중량부, 마늘분말 6-10 중량부, 된장분말 6-10 중량부, 동결건조과일분말 8-12 중량부, 설탕 1-5 중량부 및 후추분말 0.5-1.5 중량부를 포함하고,The ripening composition includes 33-37 parts by weight of natural plant extract powder, 13-17 parts by weight of bellflower root fermentation powder, 0.5-1.5 parts by weight of carbonate, 1-5 parts by weight of fructose, 6-10 parts by weight of kelp powder, and 6-10 parts by weight of onion powder. parts by weight, 6-10 parts by weight of garlic powder, 6-10 parts by weight of soybean paste powder, 8-12 parts by weight of freeze-dried fruit powder, 1-5 parts by weight of sugar, and 0.5-1.5 parts by weight of pepper powder,
상기 천연식물 추출분말은,The natural plant extract powder,
두릅나무뿌리, 망개나무뿌리 및 화살나무뿌리를 세척하고, 0.095-0.105 MPa의 압력 및 240-260℃의 온도에서 50-70분 동안 증숙하는 단계; 증숙한 두릅나무뿌리, 망개나무뿌리 및 화살나무뿌리를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 두릅나무뿌리, 망개나무뿌리 및 화살나무뿌리를 118-122℃의 온도에서 28-32분 동안 볶는 단계; 볶은 두릅나무뿌리, 망개나무뿌리 및 화살나무뿌리를 분쇄하고, 분쇄한 두릅나무뿌리분말, 망개나무뿌리분말 및 화살나무뿌리분말을 1:1:1의 중량비율로 혼합한 분말혼합물 8-12 중량부 및 정제수 88-92 중량부를 혼합하여 뿌리혼합물을 제조하는 단계; 상기 뿌리혼합물을 88-92℃의 온도로 가열하여 8-10시간 동안 1차 열수추출하는 단계; 1차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 1차 뿌리추출물을 제조하는 단계; 1차 열수추출 후 여과지로 여과한 다음 남은 고형물 8-12 중량부 및 정제수 88-92 중량부를 혼합하고, 108-112℃의 온도에서 11-13시간 동안 2차 열수추출하는 단계; 2차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 2차 뿌리추출물을 제조하는 단계; 및 상기 1차 뿌리추출물 및 상기 2차 뿌리추출물을 혼합하는 단계;를 수행하여 제조되고,Washing the aralia tree roots, manganese roots and arrow tree roots and steaming them at a pressure of 0.095-0.105 MPa and a temperature of 240-260°C for 50-70 minutes; Drying the steamed aralia root, manganese root and arrow tree root at a temperature of 48-52°C for 2-4 hours; Roasting dried aralia root, manganese root and arrowroot root at a temperature of 118-122°C for 28-32 minutes; 8-12 weight of a powder mixture made by grinding roasted aralia tree root, manganese tree root and arrow tree root and mixing the pulverized aralia tree root powder, manganese tree root powder and arrow tree root powder in a weight ratio of 1:1:1. Preparing a root mixture by mixing 88-92 parts by weight of purified water; Heating the root mixture to a temperature of 88-92°C and performing primary hot water extraction for 8-10 hours; After the first hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a first root extract; After primary hot water extraction, filtering with filter paper, mixing 8-12 parts by weight of remaining solids and 88-92 parts by weight of purified water, and performing secondary hot water extraction at a temperature of 108-112°C for 11-13 hours; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary root extract; and mixing the primary root extract and the secondary root extract.
상기 도라지발효분말은,The bellflower fermented powder is,
도라지를 세척하고, 0.095-0.105 MPa의 압력 및 240-260℃의 온도에서 50-70분 동안 증숙하는 단계; 증숙한 도라지를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 도라지를 분쇄하여 도라지분말을 제조하고, 상기 도라지분말 38-42 중량부 및 정제수 58-62 중량부를 혼합하여 도라지혼합물을 제조하는 단계; 상기 도라지혼합물에 락토바실러스 플란타럼을 첨가한 후 28-32℃의 온도에서 10-14시간 동안 발효하는 단계; 및 상기 도라지혼합물을 여과하여 도라지발효분말을 제조하는 단계;를 수행하여 제조되고,Washing the bellflower root and steaming it for 50-70 minutes at a pressure of 0.095-0.105 MPa and a temperature of 240-260°C; Drying the steamed bellflower root at a temperature of 48-52°C for 2-4 hours; Preparing bellflower root powder by grinding dried bellflower root, and mixing 38-42 parts by weight of the bellflower root powder and 58-62 parts by weight of purified water to prepare bellflower root mixture; Adding Lactobacillus plantarum to the balloon flower mixture and fermenting at a temperature of 28-32°C for 10-14 hours; and filtering the balloon flower mixture to prepare fermented bellflower root powder.
상기 동결건조과일분말은,The freeze-dried fruit powder,
배, 무화과, 구기자 및 파인애플을 세척하고, 절단하여 준비하는 단계; 세척된 배, 무화과, 구기자 및 파인애플을 3:3:2:2의 중량비로 혼합하여 과일혼합물을 제조하는 단계; 상기 과일혼합물을 118-122℃의 온도에서 8-12분 동안 볶는 단계; 볶은 과일혼합물을 38-42℃의 온도에서 2-4시간 동안 건조하는 단계; 및 건조된 과일혼합물을 영하 48-52℃의 온도로 급속냉동시키고, 동결건조 및 분쇄하는 단계;를 수행하여 제조되는 것을 특징으로 한다.Washing, cutting and preparing pears, figs, goji berries and pineapples; Preparing a fruit mixture by mixing washed pears, figs, goji berries, and pineapples at a weight ratio of 3:3:2:2; Roasting the fruit mixture at a temperature of 118-122°C for 8-12 minutes; Drying the roasted fruit mixture at a temperature of 38-42°C for 2-4 hours; and rapidly freezing the dried fruit mixture at a temperature of -48-52°C, freeze-drying, and pulverizing the fruit mixture.
본 발명에 따른 시스템을 통해 제조되는 육류는 육질이 연하고 부드러우며, 동시에 맛과 풍미가 뛰어나다.Meat produced through the system according to the present invention is soft and tender, and at the same time has excellent taste and flavor.
이하에서는 다양한 실시예를 보다 상세하게 설명한다. 본 명세서에 기재된 실시예는 다양하게 변형될 수 있다. 특정한 실시예가 상세한 설명에서 자세하게 설명될 수 있다. 그러나 개시된 특정한 실시 예는 다양한 실시예를 쉽게 이해하도록 하기 위한 것일 뿐이다. 따라서 개시된 특정 실시예에 의해 기술적 사상이 제한되는 것은 아니며, 발명의 사상 및 기술 범위에 포함되는 모든 균등물 또는 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, various embodiments will be described in more detail. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.
1차, 2차, 제1, 제2 등과 같이 서수를 포함하는 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이러한 구성요소들은 상술한 용어에 의해 한정되지는 않는다. 상술한 용어는 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.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.
본 명세서에서, '포함한다' 또는 '가지다' 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. 어떤 구성요소가 다른 구성요소에 '연결되어' 있다거나 '접속되어' 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다. 반면에, 어떤 구성요소가 다른 구성요소에 '직접 연결되어' 있다거나 '직접 접속되어' 있다고 언급된 때에는, 중간에 다른 구성요소가 존재하지 않는 것으로 이해되어야 할 것이다.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.
그 밖에도, 본 발명을 설명함에 있어서, 관련된 공지 기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우, 그에 대한 상세한 설명은 축약하거나 생략한다.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.
본 발명은This invention
진공포장된 육류를 흐르는 물에 침지하여 워터 에이징하는 것을 특징으로 하는 육류 워터 에이징 시스템을 제공한다.Provided is a meat water aging system characterized by water aging vacuum-packed meat by immersing it in flowing water.
이하, 본 발명에 따른 육류 워터 에이징 시스템에 대하여 상세히 설명한다.Hereinafter, the meat water aging system according to the present invention will be described in detail.
본 발명에 따른 육류 워터 에이징 시스템은 육류 워터 에이징 장치를 이용하여 수행되는 것이 바람직하다.The meat water aging system according to the present invention is preferably performed using a meat water aging device.
상기 육류 워터 에이징 장치는 물을 이용하여 진공 포장된 육류를 숙성시키는 육류의 워터에이징 장치로서, 상하층으로 이격 배치되는 복수 개의 수조들과, 상기 수조들 중 최하층 수조의 하부에 위치하여, 상기 최하층 수조 내의 물을 소정의 온도로 냉각시키는 냉각 유닛과, 상기 최하층 수조 내의 물을 펌핑하여, 상기 수조들 중 최상층 수조 내로 공급하는, 펌핑 유닛과, 상기 수조들 중 상기 최하층 수조를 제외한 나머지 수조들 각각에 대응되게 구비되는 월류 유닛들 - 상기 월류 유닛들 각각은, 설치된 수조 내의 물이 월류 수위 이상으로 높아지는 경우, 직하층의 수조 내로 월류를 공급함 - 과, 상기 최상층 수조 내의 물이 미리 설정된 기준 수위 이상으로 높아지는 경우 월류시켜, 상기 최상층 수조의 하부에 위치하는 수조로 공급하는, 월류 유닛을 포함하며, 상기 최하층 수조는 직상층의 수조에 설치된 월류 유닛으로부터 월류를 공급받음으로써, 상기 최하층 수조 내의 물을 일정 수위로 유지하는 것일 수 있다.The meat water aging device is a meat water aging device that ages vacuum-packed meat using water. It includes a plurality of water tanks spaced apart from each other in the upper and lower layers, and is located below the lowest water tank among the water tanks. A cooling unit that cools the water in the water tank to a predetermined temperature, a pumping unit that pumps the water in the lowest water tank and supplies it into the highest water tank among the water tanks, and each of the water tanks other than the lowest water tank among the water tanks. Overflow units provided corresponding to - Each of the overflow units supplies overflow into the water tank of the immediately lower layer when the water in the installed water tank rises above the overflow water level - And, when the water in the uppermost water tank is higher than the preset reference water level When it rises, it includes an overflow unit that overflows and supplies it to a water tank located below the uppermost water tank, wherein the lowest water tank receives the overflow from the overflow unit installed in the water tank on the immediately upper layer, thereby making the water in the lowest water tank This may be maintained at a certain level.
또한, 본 발명은In addition, the present invention
육류를 정제수로 세척하는 단계;washing the meat with purified water;
세척한 육류를 전해수에 침지하여 23-27℃의 온도에서 50-70분 동안 1차 숙성하는 단계;Immersing the washed meat in electrolyzed water and first maturing it at a temperature of 23-27°C for 50-70 minutes;
1차 숙성한 육류를 포장재를 이용하여 진공포장하는 단계; 및Vacuum packaging the primary aged meat using packaging materials; and
진공포장한 육류를 워터에이징 장치를 이용하여 2차 숙성하되, 전해수를 포함하는 수조에 침지하여 1-5℃의 온도에서 6-8일 동안 2차 숙성하는 단계;를 포함하고,Secondary maturing the vacuum-packed meat using a water aging device, immersing it in a water bath containing electrolyzed water and secondary maturing it at a temperature of 1-5°C for 6-8 days,
상기 전해수는 염화나트륨 1-5 중량% 및 고로쇠수액 1-5 중량%가 용해된 정제수인 것을 특징으로 하는 육류 워터 에이징 시스템을 제공한다.The electrolyzed water provides a meat water aging system, characterized in that the electrolyzed water is purified water in which 1-5% by weight of sodium chloride and 1-5% by weight of soybean sap are dissolved.
이하, 본 발명에 따른 육류 워터 에이징 시스템에 대하여 각 단계별로 상세히 설명한다.Hereinafter, the meat water aging system according to the present invention will be described in detail at each step.
먼저, 본 발명에 따른 육류 워터 에이징 시스템은 육류를 정제수로 세척하는 단계를 포함한다.First, the meat water aging system according to the present invention includes the step of washing meat with purified water.
상기 단계에서는 육류에 포함된 피 등의 이물질을 제거한다.In this step, foreign substances such as blood contained in the meat are removed.
상기 육류는 소고기인 것이 바람직하다.The meat is preferably beef.
다음으로, 본 발명에 따른 육류 워터 에이징 시스템은 세척한 육류를 전해수에 침지하여 23-27℃의 온도에서 50-70분 동안 1차 숙성하는 단계를 포함한다.Next, the meat water aging system according to the present invention includes the step of immersing the washed meat in electrolyzed water and performing primary aging at a temperature of 23-27°C for 50-70 minutes.
상기 단계에서는 1차 숙성하되, 전해수에 침지하여 1차 숙성한다.In the above step, primary aging is performed by immersion in electrolyzed water.
상기 전해수는 염화나트륨 1-5 중량% 및 고로쇠수액 1-5 중량%가 용해된 정제수인 것이 바람직하고, 염화나트륨 2-4 중량% 및 고로쇠수액 2-4 중량%가 용해된 정제수인 것이 더욱 바람직하다.The electrolyzed water is preferably purified water in which 1-5% by weight of sodium chloride and 1-5% by weight of soybean sap are dissolved, and more preferably, it is purified water in which 2-4% by weight of sodium chloride and 2-4% by weight of soybean sap are dissolved.
상기 전해수를 이용한 1차 숙성을 통해 고기의 잡내를 제거함과 동시에 육질을 연하고 부드럽게 구현할 수 있다.Through primary maturation using the electrolyzed water, it is possible to remove unpleasant odors from the meat and at the same time make the meat soft and tender.
다음으로, 본 발명에 따른 육류 워터 에이징 시스템은 1차 숙성한 육류를 포장재를 이용하여 진공포장하는 단계를 포함한다.Next, the meat water aging system according to the present invention includes the step of vacuum packaging the primary aged meat using packaging materials.
상기 단계에서는 1차 숙성한 육류를 포장재를 이용하여 진공포장한다.In the above step, the primary aged meat is vacuum-packed using packaging materials.
이때, 상기 진공포장하는 단계는,At this time, the vacuum packaging step is,
1차 숙성한 육류에 숙성 조성물을 도포한 후 포장재를 이용하여 진공포장하는 것이 더욱 바람직하다.It is more preferable to apply the aging composition to the primary aged meat and then vacuum pack it using packaging materials.
상기 숙성 조성물은 천연식물 추출분말 33-37 중량부, 도라지발효분말 13-17 중량부, 탄산염 0.5-1.5 중량부, 과당 1-5 중량부, 다시마분말 6-10 중량부, 양파분말 6-10 중량부, 마늘분말 6-10 중량부, 된장분말 6-10 중량부, 동결건조과일분말 8-12 중량부, 설탕 1-5 중량부 및 후추분말 0.5-1.5 중량부를 포함하는 것이 바람직하고, 천연식물 추출분말 34-36 중량부, 도라지발효분말 14-16 중량부, 탄산염 0.8-1.2 중량부, 과당 2-4 중량부, 다시마분말 7-9 중량부, 양파분말 7-9 중량부, 마늘분말 7-9 중량부, 된장분말 7-9 중량부, 동결건조과일분말 9-11 중량부, 설탕 2-4 중량부 및 후추분말 0.8-1.2 중량부를 포함하는 것이 더욱 바람직하다.The ripening composition includes 33-37 parts by weight of natural plant extract powder, 13-17 parts by weight of bellflower root fermentation powder, 0.5-1.5 parts by weight of carbonate, 1-5 parts by weight of fructose, 6-10 parts by weight of kelp powder, and 6-10 parts by weight of onion powder. parts by weight, 6-10 parts by weight of garlic powder, 6-10 parts by weight of soybean paste powder, 8-12 parts by weight of freeze-dried fruit powder, 1-5 parts by weight of sugar, and 0.5-1.5 parts by weight of pepper powder, and natural Plant extract powder 34-36 parts by weight, bellflower fermented powder 14-16 parts by weight, carbonate 0.8-1.2 parts by weight, fructose 2-4 parts by weight, kelp powder 7-9 parts by weight, onion powder 7-9 parts by weight, garlic powder It is more preferable to include 7-9 parts by weight, soybean paste powder 7-9 parts by weight, freeze-dried fruit powder 9-11 parts by weight, sugar 2-4 parts by weight, and pepper powder 0.8-1.2 parts by weight.
상기 천연식물 추출분말은,The natural plant extract powder,
두릅나무뿌리, 망개나무뿌리 및 화살나무뿌리를 세척하고, 0.095-0.105 MPa의 압력 및 240-260℃의 온도에서 50-70분 동안 증숙하는 단계; 증숙한 두릅나무뿌리, 망개나무뿌리 및 화살나무뿌리를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 두릅나무뿌리, 망개나무뿌리 및 화살나무뿌리를 118-122℃의 온도에서 28-32분 동안 볶는 단계; 볶은 두릅나무뿌리, 망개나무뿌리 및 화살나무뿌리를 분쇄하고, 분쇄한 두릅나무뿌리분말, 망개나무뿌리분말 및 화살나무뿌리분말을 1:1:1의 중량비율로 혼합한 분말혼합물 8-12 중량부 및 정제수 88-92 중량부를 혼합하여 뿌리혼합물을 제조하는 단계; 상기 뿌리혼합물을 88-92℃의 온도로 가열하여 8-10시간 동안 1차 열수추출하는 단계; 1차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 1차 뿌리추출물을 제조하는 단계; 1차 열수추출 후 여과지로 여과한 다음 남은 고형물 8-12 중량부 및 정제수 88-92 중량부를 혼합하고, 108-112℃의 온도에서 11-13시간 동안 2차 열수추출하는 단계; 2차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 2차 뿌리추출물을 제조하는 단계; 및 상기 1차 뿌리추출물 및 상기 2차 뿌리추출물을 혼합하는 단계;를 수행하여 제조되는 것을 사용한다.Washing the aralia tree roots, manganese roots and arrow tree roots and steaming them at a pressure of 0.095-0.105 MPa and a temperature of 240-260°C for 50-70 minutes; Drying the steamed aralia root, manganese root, and arrow tree root at a temperature of 48-52°C for 2-4 hours; Roasting dried aralia root, manganese root and arrowroot root at a temperature of 118-122°C for 28-32 minutes; 8-12 weight of a powder mixture made by crushing roasted aralia root, manganese root and arrowroot root and mixing the pulverized aralia root powder, manganese root powder and arrowroot root powder in a weight ratio of 1:1:1. Preparing a root mixture by mixing 88-92 parts by weight of purified water; Heating the root mixture to a temperature of 88-92°C and performing primary hot water extraction for 8-10 hours; After the first hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a first root extract; After the first hot water extraction, filtering with filter paper, mixing 8-12 parts by weight of the remaining solids and 88-92 parts by weight of purified water, and performing the second hot water extraction at a temperature of 108-112°C for 11-13 hours; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary root extract; and mixing the primary root extract and the secondary root extract.
상기 천연식물 추출분말을 적용하여 맛과 풍미를 업그레이드시킬 수 있을 뿐만 아니라, 영양성분 공급을 도와준다.By applying the natural plant extract powder, not only can the taste and flavor be upgraded, but it also helps supply nutrients.
상기 도라지발효분말은,The bellflower fermented powder is,
도라지를 세척하고, 0.095-0.105 MPa의 압력 및 240-260℃의 온도에서 50-70분 동안 증숙하는 단계; 증숙한 도라지를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 도라지를 분쇄하여 도라지분말을 제조하고, 상기 도라지분말 38-42 중량부 및 정제수 58-62 중량부를 혼합하여 도라지혼합물을 제조하는 단계; 상기 도라지혼합물에 락토바실러스 플란타럼을 첨가한 후 28-32℃의 온도에서 10-14시간 동안 발효하는 단계; 및 상기 도라지혼합물을 여과하여 도라지발효분말을 제조하는 단계;를 수행하여 제조되는 것을 사용한다.Washing the bellflower root and steaming it for 50-70 minutes at a pressure of 0.095-0.105 MPa and a temperature of 240-260°C; Drying the steamed bellflower root at a temperature of 48-52°C for 2-4 hours; Preparing bellflower root powder by grinding dried bellflower root, and mixing 38-42 parts by weight of the bellflower root powder and 58-62 parts by weight of purified water to prepare bellflower root mixture; Adding Lactobacillus plantarum to the balloon flower mixture and fermenting at a temperature of 28-32°C for 10-14 hours; and filtering the bellflower root mixture to prepare fermented bellflower root powder.
상기 도라지발효분말을 적용하여 맛과 풍미를 향상시켜줄 뿐만 아니라, 육류의 식감을 향상시켜줄 수 있다.Applying the bellflower root fermentation powder not only improves the taste and flavor, but also improves the texture of meat.
상기 동결건조과일분말은,The freeze-dried fruit powder,
배, 무화과, 구기자 및 파인애플을 세척하고, 절단하여 준비하는 단계; 세척된 배, 무화과, 구기자 및 파인애플을 3:3:2:2의 중량비로 혼합하여 과일혼합물을 제조하는 단계; 상기 과일혼합물을 118-122℃의 온도에서 8-12분 동안 볶는 단계; 볶은 과일혼합물을 38-42℃의 온도에서 2-4시간 동안 건조하는 단계; 및 건조된 과일혼합물을 영하 48-52℃의 온도로 급속냉동시키고, 동결건조 및 분쇄하는 단계;를 수행하여 제조되는 것을 사용한다.Washing, cutting and preparing pears, figs, goji berries and pineapples; Preparing a fruit mixture by mixing washed pears, figs, goji berries, and pineapples at a weight ratio of 3:3:2:2; Roasting the fruit mixture at a temperature of 118-122°C for 8-12 minutes; Drying the roasted fruit mixture at a temperature of 38-42°C for 2-4 hours; and rapidly freezing the dried fruit mixture at a temperature of -48-52°C, freeze-drying, and pulverizing the fruit mixture.
상기 동결건조과일분말을 적용하여 높은 풍미를 적용한다.High flavor is achieved by applying the freeze-dried fruit powder.
상기 탄산염 및 과당을 적용하여 육류의 육질을 연하게 함과 동시에 수분감을 높여준다.By applying the carbonate and fructose, the texture of meat is softened and moisture is increased at the same time.
다음으로, 본 발명에 따른 육류 워터 에이징 시스템은 진공포장한 육류를 워터에이징 장치를 이용하여 2차 숙성하되, 전해수를 포함하는 수조에 침지하여 1-5℃의 온도에서 6-8일 동안 2차 숙성하는 단계를 포함한다.Next, in the meat water aging system according to the present invention, vacuum-packed meat is secondarily aged using a water aging device, and is immersed in a water tank containing electrolyzed water for secondary aging at a temperature of 1-5°C for 6-8 days. Including a ripening step.
상기 단계에서는 진공포장한 육류를 워터에이징 장치를 이용해 2차 숙성한다.In this step, the vacuum-packed meat is secondarily aged using a water aging device.
상기 전해수 내에서 워터에이징을 수행함으로써 워터에이징을 위한 전해수의 온도 유지가 용이하고 육류의 손상없이 워터에이징의 수행이 가능하다.By performing water aging in the electrolyzed water, it is easy to maintain the temperature of the electrolyzed water for water aging and water aging can be performed without damaging the meat.
또한, 본 발명에 따른 육류 워터 에이징 시스템은 상기 2차 숙성한 육류를 꺼내어 침지 조성물에 침지하여 28-32℃의 온도에서 50-70분 동안 3차 숙성하는 단계를 더 포함하는 것이 더욱 바람직하다.In addition, it is more preferable that the meat water aging system according to the present invention further includes the step of taking out the secondary aged meat, immersing it in an immersion composition, and performing third aging at a temperature of 28-32° C. for 50-70 minutes.
상기 침지 조성물은 천연식물 추출분말 28-32 중량부, 도라지발효분말 8-12 중량부, 된장분말 8-12 중량부, 동결건조과일분말 8-12 중량부 및 정제수 38-42 중량부를 포함하는 것이 바람직하고, 천연식물 추출분말 29-31 중량부, 도라지발효분말 9-11 중량부, 된장분말 9-11 중량부, 동결건조과일분말 9-11 중량부 및 정제수 39-41 중량부를 포함하는 것이 더욱 바람직하다.The immersion composition includes 28-32 parts by weight of natural plant extract powder, 8-12 parts by weight of bellflower root fermentation powder, 8-12 parts by weight of soybean paste powder, 8-12 parts by weight of freeze-dried fruit powder, and 38-42 parts by weight of purified water. Preferably, it further contains 29-31 parts by weight of natural plant extract powder, 9-11 parts by weight of bellflower root fermentation powder, 9-11 parts by weight of soybean paste powder, 9-11 parts by weight of freeze-dried fruit powder, and 39-41 parts by weight of purified water. desirable.
상기 침지 조성물에 침지하여 3차 숙성과정까지 수행한 육류는 더욱 농축된 육류의 풍미를 느낄 수 있다.Meat that has been immersed in the immersion composition and subjected to the third aging process can feel a more concentrated flavor of meat.
이하, 본 발명을 하기의 실시예에 의해 보다 상세하게 설명한다.Hereinafter, the present invention will be explained in more detail by the following examples.
단, 하기 실시예는 본 발명의 내용을 예시하는 것일 뿐 발명의 범위가 실시예 및 실험예에 의해 한정되는 것은 아니다.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.
<실시예 1> 숙성 육류의 제조-1<Example 1> Production of aged meat-1
원료육으로 당일 도축된 소고기를 준비하여 정제수로 세척하고, 세척한 소고기를 전해수에 침지하여 25℃의 온도에서 60분 동안 1차 숙성하였다. 1차 숙성한 소고기를 폴리에틸렌 재질의 포장재를 이용하여 진공포장한 후, 전해수를 담아놓은 워터에이징 장치의 수조에 침지하여 1-5℃의 온도에서 7일 동안 2차 숙성하여 숙성 육류를 제조하였다.Beef slaughtered on the same day was prepared as raw meat, washed with purified water, and the washed beef was immersed in electrolyzed water and first aged at a temperature of 25°C for 60 minutes. First-aged beef was vacuum-packed using polyethylene packaging material, then immersed in a water tank of a water aging device containing electrolyzed water and second-aged for 7 days at a temperature of 1-5°C to produce aged meat.
<실시예 2> 숙성 육류의 제조-2<Example 2> Production of aged meat-2
상기 실시예 1에서 제조한 숙성 육류를 침지 조성물에 침지하고 30℃의 온도에서 60분 동안 3차 숙성하여 숙성 육류를 제조하였다.The aged meat prepared in Example 1 was immersed in the immersion composition and aged three times for 60 minutes at a temperature of 30° C. to prepare aged meat.
<실험예 1> 관능평가<Experimental Example 1> Sensory evaluation
상기 실시예 1 및 실시예 2에서 제조된 숙성 육류의 관능성을 평가하기 위하여, 실시예 1 및 실시예 2에서 제조된 숙성 육류를 구워 구이를 제조한 후, 맛, 풍미, 식감 및 전반적인 기호도를 검토하였다. 관능검사는 성인 남녀 30명을 대상으로 실시하였으며, 기호도를 구분하여 1점 매우 나쁘다, 3점 나쁘다, 5점 보통이다, 7점 좋다, 9점 매우 좋음으로 나타나는 9점 기호척도법을 사용하였으며, 그 결과를 하기 표 1에 나타내었다.In order to evaluate the sensory properties of the aged meat prepared in Examples 1 and 2, the aged meat prepared in Examples 1 and 2 was roasted and then the taste, flavor, texture, and overall preference were measured. Reviewed. The sensory test was conducted on 30 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 1 below.
상기 표 1에 나타낸 바와 같이, 본 발명에 따른 숙성 육류는 기호성이 우수한 것을 확인할 수 있었다.As shown in Table 1 above, it was confirmed that the aged meat according to the present invention had excellent palatability.
Claims (3)
세척한 육류를 전해수에 침지하여 23-27℃의 온도에서 50-70분 동안 1차 숙성하는 단계;
1차 숙성한 육류를 포장재를 이용하여 진공포장하는 단계; 및
진공포장한 육류를 워터에이징 장치를 이용하여 2차 숙성하되, 전해수를 포함하는 수조에 침지하여 1-5℃의 온도에서 6-8일 동안 2차 숙성하는 단계;를 포함하고,
상기 전해수는 염화나트륨 1-5 중량% 및 고로쇠수액 1-5 중량%가 용해된 정제수이고,
상기 진공포장하는 단계는,
1차 숙성한 육류에 숙성 조성물을 도포한 후 포장재를 이용하여 진공포장하는 것이고,
상기 숙성 조성물은 천연식물 추출분말 33-37 중량부, 도라지발효분말 13-17 중량부, 탄산염 0.5-1.5 중량부, 과당 1-5 중량부, 다시마분말 6-10 중량부, 양파분말 6-10 중량부, 마늘분말 6-10 중량부, 된장분말 6-10 중량부, 동결건조과일분말 8-12 중량부, 설탕 1-5 중량부 및 후추분말 0.5-1.5 중량부를 포함하고,
상기 천연식물 추출분말은,
두릅나무뿌리, 망개나무뿌리 및 화살나무뿌리를 세척하고, 0.095-0.105 MPa의 압력 및 240-260℃의 온도에서 50-70분 동안 증숙하는 단계; 증숙한 두릅나무뿌리, 망개나무뿌리 및 화살나무뿌리를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 두릅나무뿌리, 망개나무뿌리 및 화살나무뿌리를 118-122℃의 온도에서 28-32분 동안 볶는 단계; 볶은 두릅나무뿌리, 망개나무뿌리 및 화살나무뿌리를 분쇄하고, 분쇄한 두릅나무뿌리분말, 망개나무뿌리분말 및 화살나무뿌리분말을 1:1:1의 중량비율로 혼합한 분말혼합물 8-12 중량부 및 정제수 88-92 중량부를 혼합하여 뿌리혼합물을 제조하는 단계; 상기 뿌리혼합물을 88-92℃의 온도로 가열하여 8-10시간 동안 1차 열수추출하는 단계; 1차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 1차 뿌리추출물을 제조하는 단계; 1차 열수추출 후 여과지로 여과한 다음 남은 고형물 8-12 중량부 및 정제수 88-92 중량부를 혼합하고, 108-112℃의 온도에서 11-13시간 동안 2차 열수추출하는 단계; 2차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 2차 뿌리추출물을 제조하는 단계; 및 상기 1차 뿌리추출물 및 상기 2차 뿌리추출물을 혼합하는 단계;를 수행하여 제조되고,
상기 도라지발효분말은,
도라지를 세척하고, 0.095-0.105 MPa의 압력 및 240-260℃의 온도에서 50-70분 동안 증숙하는 단계; 증숙한 도라지를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 도라지를 분쇄하여 도라지분말을 제조하고, 상기 도라지분말 38-42 중량부 및 정제수 58-62 중량부를 혼합하여 도라지혼합물을 제조하는 단계; 상기 도라지혼합물에 락토바실러스 플란타럼을 첨가한 후 28-32℃의 온도에서 10-14시간 동안 발효하는 단계; 및 상기 도라지혼합물을 여과하여 도라지발효분말을 제조하는 단계;를 수행하여 제조되고,
상기 동결건조과일분말은,
배, 무화과, 구기자 및 파인애플을 세척하고, 절단하여 준비하는 단계; 세척된 배, 무화과, 구기자 및 파인애플을 3:3:2:2의 중량비로 혼합하여 과일혼합물을 제조하는 단계; 상기 과일혼합물을 118-122℃의 온도에서 8-12분 동안 볶는 단계; 볶은 과일혼합물을 38-42℃의 온도에서 2-4시간 동안 건조하는 단계; 및 건조된 과일혼합물을 영하 48-52℃의 온도로 급속냉동시키고, 동결건조 및 분쇄하는 단계;를 수행하여 제조되는 것을 특징으로 하는 육류 워터 에이징 시스템.washing the meat with purified water;
Immersing the washed meat in electrolyzed water and first maturing it at a temperature of 23-27°C for 50-70 minutes;
Vacuum packaging the primary aged meat using packaging materials; and
Secondary maturing the vacuum-packed meat using a water aging device, immersing it in a water bath containing electrolyzed water and secondary maturing it at a temperature of 1-5°C for 6-8 days,
The electrolyzed water is purified water in which 1-5% by weight of sodium chloride and 1-5% by weight of soybean sap are dissolved,
The vacuum packaging step is,
The maturation composition is applied to the primary aged meat and then vacuum-packed using packaging materials.
The ripening composition includes 33-37 parts by weight of natural plant extract powder, 13-17 parts by weight of bellflower root fermentation powder, 0.5-1.5 parts by weight of carbonate, 1-5 parts by weight of fructose, 6-10 parts by weight of kelp powder, and 6-10 parts by weight of onion powder. parts by weight, 6-10 parts by weight of garlic powder, 6-10 parts by weight of soybean paste powder, 8-12 parts by weight of freeze-dried fruit powder, 1-5 parts by weight of sugar, and 0.5-1.5 parts by weight of pepper powder,
The natural plant extract powder,
Washing the aralia tree roots, manganese roots and arrow tree roots and steaming them at a pressure of 0.095-0.105 MPa and a temperature of 240-260°C for 50-70 minutes; Drying the steamed aralia root, manganese root and arrow tree root at a temperature of 48-52°C for 2-4 hours; Roasting dried aralia root, manganese root and arrowroot root at a temperature of 118-122°C for 28-32 minutes; 8-12 weight of a powder mixture made by grinding roasted aralia tree root, manganese tree root and arrow tree root and mixing the pulverized aralia tree root powder, manganese tree root powder and arrow tree root powder in a weight ratio of 1:1:1. Preparing a root mixture by mixing 88-92 parts by weight of purified water; Heating the root mixture to a temperature of 88-92°C and performing primary hot water extraction for 8-10 hours; After the first hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a first root extract; After primary hot water extraction, filtering with filter paper, mixing 8-12 parts by weight of remaining solids and 88-92 parts by weight of purified water, and performing secondary hot water extraction at a temperature of 108-112°C for 11-13 hours; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary root extract; and mixing the primary root extract and the secondary root extract.
The bellflower fermented powder is,
Washing the bellflower root and steaming it for 50-70 minutes at a pressure of 0.095-0.105 MPa and a temperature of 240-260°C; Drying the steamed bellflower root at a temperature of 48-52°C for 2-4 hours; Preparing bellflower root powder by grinding dried bellflower root, and mixing 38-42 parts by weight of the bellflower root powder and 58-62 parts by weight of purified water to prepare bellflower root mixture; Adding Lactobacillus plantarum to the balloon flower mixture and fermenting at a temperature of 28-32°C for 10-14 hours; and filtering the balloon flower mixture to prepare fermented bellflower root powder.
The freeze-dried fruit powder,
Washing, cutting and preparing pears, figs, goji berries and pineapples; Preparing a fruit mixture by mixing washed pears, figs, goji berries, and pineapples at a weight ratio of 3:3:2:2; Roasting the fruit mixture at a temperature of 118-122°C for 8-12 minutes; Drying the roasted fruit mixture at a temperature of 38-42°C for 2-4 hours; and rapidly freezing the dried fruit mixture at a temperature of -48-52°C, freeze-drying, and pulverizing the meat water-aging system.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020230108888A KR102618566B1 (en) | 2023-08-21 | 2023-08-21 | Water aging system for meat and aged meat aged using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020230108888A KR102618566B1 (en) | 2023-08-21 | 2023-08-21 | Water aging system for meat and aged meat aged using the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102618566B1 true KR102618566B1 (en) | 2023-12-27 |
Family
ID=89377765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020230108888A KR102618566B1 (en) | 2023-08-21 | 2023-08-21 | Water aging system for meat and aged meat aged using the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102618566B1 (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101245517B1 (en) * | 2011-10-14 | 2013-03-20 | 김상준 | Aging methods for beef |
| KR20160047105A (en) * | 2014-10-22 | 2016-05-02 | 주식회사 우광에프앤씨 | Tree sap fermentation vinedar addcombination curing |
| KR101846661B1 (en) * | 2016-04-22 | 2018-04-06 | 김기현 | Meat mixture of aging method |
| KR101966158B1 (en) * | 2017-11-24 | 2019-08-13 | 주식회사 선영비앤씨 | Water-aging apparatus for meat |
| KR20200121461A (en) * | 2019-04-16 | 2020-10-26 | 농업회사법인(유)더원푸드 | Manufacturing method of sweet and sour pork |
| KR102503811B1 (en) * | 2022-09-07 | 2023-02-24 | 주식회사 싱크푸드 | Composition of curing agent |
| KR102554341B1 (en) * | 2022-07-13 | 2023-07-10 | 나평수 | Salting composition for chicken meat and method for preparing the same |
-
2023
- 2023-08-21 KR KR1020230108888A patent/KR102618566B1/en active IP Right Grant
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101245517B1 (en) * | 2011-10-14 | 2013-03-20 | 김상준 | Aging methods for beef |
| KR20160047105A (en) * | 2014-10-22 | 2016-05-02 | 주식회사 우광에프앤씨 | Tree sap fermentation vinedar addcombination curing |
| KR101846661B1 (en) * | 2016-04-22 | 2018-04-06 | 김기현 | Meat mixture of aging method |
| KR101966158B1 (en) * | 2017-11-24 | 2019-08-13 | 주식회사 선영비앤씨 | Water-aging apparatus for meat |
| KR20200121461A (en) * | 2019-04-16 | 2020-10-26 | 농업회사법인(유)더원푸드 | Manufacturing method of sweet and sour pork |
| KR102554341B1 (en) * | 2022-07-13 | 2023-07-10 | 나평수 | Salting composition for chicken meat and method for preparing the same |
| KR102503811B1 (en) * | 2022-09-07 | 2023-02-24 | 주식회사 싱크푸드 | Composition of curing agent |
Non-Patent Citations (1)
| Title |
|---|
| 숙성고기의 모든 것 15, brunch story (2022.06.11.)* * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101593440B1 (en) | Method of Manufacturing Platycodon Grandiflorm Root Jeong Kwa | |
| KR102121000B1 (en) | Low temperature fermentation aging method for pork | |
| CN107048273A (en) | A kind of instant leisure asparagus lettuce deep working method | |
| JP2016220663A (en) | Method for producing mulberry fermented tea obtained by hybriding mulberry component into pong component | |
| KR100950002B1 (en) | Making method of black garlic using barren land germanium | |
| KR102561671B1 (en) | Pork cutlet sauce composition and pork cutlet prepared using the same and method for producing the same | |
| KR101540867B1 (en) | Kimchi comprising sweet pumpkin and gardenia seeds | |
| CN113142441A (en) | Noni juice and preparation method thereof | |
| KR101658484B1 (en) | Method for manufacturing dried up fruits using persimmons and dried up fruits of dried persimmon or persimmon manufactured by thereof | |
| KR102618566B1 (en) | Water aging system for meat and aged meat aged using the same | |
| KR101289730B1 (en) | Dried persimmon using used water from washing rice which is fermented by effective micro organism and making process thereof | |
| EP0250426B1 (en) | Method of preparing fish | |
| CN104738192B (en) | A kind of preparation method of fruit tree sootiness aged cheese | |
| KR102040395B1 (en) | Method for manufacturing seeweeds beef intestines and seeweeds beef intestines manufactured by the same | |
| CN112790313A (en) | Preparation method of purple Chinese yam slices | |
| KR102681200B1 (en) | How to get rid of mutton smell | |
| KR102666353B1 (en) | Lamb tenderization method | |
| KR102577651B1 (en) | Pork rib aging method | |
| KR102677947B1 (en) | Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using thereof | |
| KR102577655B1 (en) | Beef aging method | |
| KR102577642B1 (en) | Pork aging method | |
| KR102646722B1 (en) | Preparation method of dry Fig as additive injected | |
| KR102577633B1 (en) | Beef aging method | |
| KR102357194B1 (en) | Manufacturing method for producing a canned Dakgalbi and the canned Dakgalbi manufactured by the same | |
| KR102627158B1 (en) | Method for making salted shrimp aged with white tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |