KR102630176B1 - Manufacturing method of retort side dish for toddler - Google Patents

Abstract

A method for manufacturing a retort infant side dish is provided. Specifically, the method of manufacturing the retort baby side dish includes a first step of immersing meat in a immersion liquid composed of barley hot water extract and carbonated water, then taking out the immersed meat and removing moisture, and placing a immersion on the surface of the meat from which the moisture has been removed. A second step of applying oil and primary maturing at refrigerated temperature, a third step of chopping the primary aged meat, and mixing the shredded meat with a powder for aging consisting of starch and rice bran powder to cool the meat to a refrigerated temperature. A fourth step of secondary ripening, a fifth step of boiling the secondarily aged meat in water at 90 to 95°C for 5 to 10 minutes and then cooling to 15 to 20°C, and radish, cabbage and carrots. , a sixth step of forming a base broth by mixing onions, kelp, green onions, maitake mushroom fruiting bodies, and purified water, and then heating to form a base broth; mixing the cooled meat with auxiliary ingredients including sauce powder in the base broth; then heating. A seventh step of forming a source composition and an eighth step of mixing the source composition into a retort container and sterilizing it.

Description

{MANUFACTURING METHOD OF RETORT SIDE DISH FOR TODDLER}

The present invention relates to a method of manufacturing a retort baby side dish, and more specifically, to a method of manufacturing a retort baby side dish that improves the taste and quality of the baby side dish by processing it to maintain the inherent texture and flavor of the meat.

Infants refer to pre-school children under the age of 6, and infant foods refer to foods consumed during infancy for the healthy growth and development of infants and toddlers, including breast milk, powdered milk, baby food, and other foods for infants and toddlers. Recently, as women's advancement into society has increased, the number of couples working together has increased, and the number of purchases of baby food, baby side dishes, and baby snacks that were previously prepared at home has increased, leading to the emergence of semi-solid functional infant foods and functional foods for infants and toddlers. Popularity is growing. Accordingly, related industries are producing various types of infant and toddler foods, such as ready-to-eat foods, ready-to-cook foods, stewed agricultural products, stewed livestock products, or sauces.

As interest in the health and growth and development of infants and young children increases, the demand for organic products and functional infant and toddler foods that are rich in nutrients and have excellent taste and flavor is increasing.

Previously, various meats such as beef, pork, and chicken were difficult to digest for infants and young children whose digestive abilities were not fully developed, and there were not many infant and toddler foods containing meat due to the increased probability of bacterial infection due to meat intake. Iron and protein intake in infant food was mainly composed of eggs and grains, but recent research has shown that the iron and protein contained in eggs and grains are not easily absorbed into the body of infants and young children, and that they lack the iron needed during the growth period. As the results are reported, research and development on side dishes for children containing meat are progressing in various ways.

On the other hand, retort food refers to cooked food that is sealed in a packaging container such as a single-layer plastic film, metal foil, or a pouch made of multiple layers glued together, and then sterilized at high temperature. In general, pressure sterilization of retort foods is performed at a temperature of 110 to 125°C for 10 to 40 minutes. Through this retort treatment, most of the microorganisms inside the packaging container are killed, so retort food can be stored for a long period of time without additives such as separate preservatives, and is convenient to open, warm, and eat.

Specifically, as in Prior Art 1 (Korean Patent No. 10-19368759), a technology related to retort side dishes using the characteristics of a retort is presented. However, there is not much technology for retort baby side dishes, especially retort baby side dishes containing meat, and there is a need to develop technology for retort baby side dishes.

In addition, due to the nature of retort food, as cooked food is additionally heated at high temperature for sterilization, the meat contained in the food is not able to maintain its original shape and decomposes, or is provided with a mushy texture, making it difficult for infants and young children who are sensitive to taste and texture. There is a problem that it is difficult to satisfy preferences.

(Patent No. 0001) Republic of Korea Patent No. 10-1936875

In order to solve the above-mentioned problems, the present invention aims to provide a method of manufacturing a retort baby side dish that can maintain the original taste, flavor and texture of meat even after retort sterilization.

In order to achieve the above object, the present invention includes a first step of immersing meat in a soaking liquid composed of barley hot water extract and carbonated water, then taking out the immersed meat and removing moisture, and applying oil to the surface of the meat from which the moisture has been removed. A second step of primary maturing at refrigerated temperature, a third step of chopping the primary aged meat, and mixing the shredded meat with a powder for aging consisting of starch and rice bran powder to perform secondary maturing at refrigerated temperature. A fourth step of maturing, a fifth step of boiling the secondary aged meat in water at 90 to 95°C for 5 to 10 minutes and then cooling to 15 to 20°C, radishes, cabbage, carrots, onions, A sixth step of forming a base broth by mixing kelp, green onions, maitake mushroom fruiting bodies, and purified water, and then heating to form a base broth; mixing the cooled meat with auxiliary ingredients including sauce powder in the base broth; then heating to form a sauce composition. A method for manufacturing a retort baby side dish is provided, comprising a seventh step of forming a sauce composition and an eighth step of mixing the sauce composition into a retort container and sterilizing it.

In one embodiment of the present invention, the steeping liquid is characterized in that it consists of 30 to 40 parts by weight of the barley hot water extract and 80 to 90 parts by weight of the carbonated water, based on 100 parts by weight of the meat.

In one embodiment of the present invention, the fourth step is characterized in that the powder for aging is mixed with 10 to 15 parts by weight of the starch and 10 to 15 parts by weight of the rice bran powder with respect to 100 parts by weight of the chopped meat. Do it as

In one embodiment of the present invention, the fourth step is characterized by aging for 180 to 210 minutes.

In one embodiment of the present invention, the fifth step is characterized by adding one or more hot water extracts selected from broccoli, cauliflower, cabbage, and paprika to the water in which the secondary aged meat is boiled.

The method of manufacturing a retort infant side dish of the present invention pre-treats meat by immersing it in carbonated water, thereby softening the meat quality of the meat so that infants and young children can easily consume it, and removing the unique smell of meat.

In addition, the method for producing a retort baby side dish of the present invention can improve flavor by composing barley hot water extract together with carbonated water as an immersion liquid, thereby eliminating the astringent taste caused by carbonated water and imparting a savory taste along with the nutritional components of barley.

In addition, the method for manufacturing a retort baby side dish of the present invention forms a double layer on the surface of the meat through two aging processes using oil and aging powder, thereby minimizing loss of meat juice and retaining the unique taste and flavor of the meat even after retort sterilization. It can be maintained.

In addition, the method for manufacturing a retort baby side dish of the present invention is expected to further improve the taste and quality of the baby side dish through meat with excellent flavor and texture.

However, the effects of the invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart illustrating a method of manufacturing a retort infant side dish according to an embodiment of the present invention.

Hereinafter, a preferred embodiment of the method for manufacturing a retort infant side dish according to the present invention will be described in detail with reference to the attached drawings.

In this specification, refrigeration temperature may refer to the temperature conditions of a typical refrigerator. Specifically, the refrigeration temperature may be 0 to 5°C.

In this specification, a side dish for infants may refer to a side dish that is desirable for infants or infants to eat and drink, and may specifically refer to a sauce for rice bowls that infants or infants can eat as a side dish.

1 is a flowchart illustrating a method of manufacturing a retort infant side dish according to an embodiment of the present invention.

Referring to Figure 1, the method for manufacturing a retort baby side dish of the present invention includes a first step (S10) of immersing meat in a immersion liquid composed of barley hot water extract and carbonated water, then taking out the immersed meat and removing the moisture. A second step (S20) of applying oil to the surface of the meat from which moisture has been removed and primary aging at a refrigerated temperature (S20), a third step of chopping the primary aged meat (S30), and mixing the shredded meat with starch and rice bran powder. A fourth step (S40) of secondary aging at refrigerated temperature by mixing with powder for aging consisting of, boiling the secondary aged meat in water at 90 to 95°C for 5 to 10 minutes, and then boiling at 15 to 20°C. The fifth step (S50) of cooling, the sixth step (S60) of mixing radish, cabbage, carrots, onions, kelp, green onions, maitake mushroom fruiting bodies and purified water, and then heating to form a base broth (S60). A seventh step (S70) of mixing auxiliary ingredients including sauce powder and the cooled meat and then heating to form a sauce composition, and an eighth step (S80) of mixing the sauce composition into a retort container and sterilizing it. It is characterized by:

That is, the present invention can provide meat in a soft form while maintaining its unique taste and texture even after retort sterilization through pretreatment and two aging processes of the meat contained in the sauce composition. In addition, by improving the flavor by removing the unique smell of meat, the overall taste of infant and toddler side dishes including this and the preference of eaters can be further improved.

Referring to FIG. 1, S10 is a pretreatment process for meat, which involves immersing meat in a soaking liquid composed of barley hot water extract and carbonated water, then taking out the immersed meat and removing moisture. The meat may refer to various meats such as beef, pork, and chicken. The meat may be one with non-edible parts removed, and depending on the embodiment, the meat may be one with fat parts that are difficult for infants to digest.

In S10, the immersion liquid may be prepared by mixing the barley hot water extract and the carbonated water, and then the prepared meat may be immersed. In other words, the present invention can soften the meat quality of the meat and remove the unique odor and unpleasant odor of the meat by pre-treating the meat with barley hot water extract and carbonated water. In particular, the present invention can add the unique savory taste of the barley hot water extract and the nutritional components of barley by mixing and immersing the barley hot water extract with carbonated water, and reduce the astringent taste and bitter taste caused by carbonated water, making it soft to chew. It is possible to provide meat with a rich flavor.

The carbonated water may mean water that naturally contains carbon dioxide or water in which carbon dioxide is added to drinking water. The bubbles contained in carbonated water can shorten the time to remove blood from meat, remove the unpleasant smell of meat, and soften the texture of meat.

The barley hot water extract may be extracted by boiling barley in water. In one embodiment of the present invention, the barley hot water extract may be formed by adding 10 to 20 parts by weight of barley to 200 parts by weight of water and boiling for 15 to 30 minutes. Barley hot water extract contains various nutrients found in barley, such as beta-glucan, calcium, phosphorus, zinc, folic acid, and vitamin B2. In addition, barley hot water extract has been reported to have the effect of removing a significant portion of carcinogens, harmful heavy metals, or pathogenic microorganisms contained in ordinary water. In other words, the present invention can simultaneously remove the spicy smell of meat and the astringent taste of carbonated water through barley hot water extract, which has barley's unique nutritional components and unique savory taste, aroma, and umami.

In one embodiment of the present invention, in S10, the immersion liquid is configured to submerge the meat to be immersed, and the immersion liquid may be prepared at 110 to 130 parts by weight for 100 parts by weight of the meat. If the immersion liquid consists of less than 110 parts by weight based on 100 parts by weight of the meat, the meat is not sufficiently immersed in the immersion liquid, and thus the pretreatment efficiency of the meat may be lowered. In addition, if the immersion liquid exceeds 130 parts by weight based on 100 parts by weight of meat, process efficiency may be reduced due to an increase in the preparation time and processing time of the immersion liquid.

Specifically, in one embodiment of the present invention, in S10, the immersion liquid may be composed of 30 to 40 parts by weight of the barley hot water extract and 80 to 90 parts by weight of the carbonated water, based on 100 parts by weight of the meat.

When the barley hot water extract is comprised of less than 30 parts by weight per 100 parts by weight of the meat, the addition amount is relatively small, making it difficult to impart the unique savory taste of the barley hot water extract, and the astringent taste of the carbonated water is effectively removed. It may not work. In addition, when the barley hot water extract is comprised in excess of 40 parts by weight relative to 100 parts by weight of the meat, the proportion of carbonated water is relatively reduced and the meat quality is not sufficiently improved through carbonated water, making it difficult to achieve meat with a soft texture. It can be difficult.

In addition, when less than 80 parts by weight of carbonated water is used per 100 parts by weight of meat, the meat quality may not be smoothly improved to the desired degree. In addition, when the amount of carbonated water exceeds 90 parts by weight per 100 parts by weight of meat, the proportion of barley hot water extract is relatively reduced and the astringent taste of carbonated water becomes stronger, making it difficult to increase the preference of infants and young children who are sensitive to taste.

In one embodiment of the present invention, the meat may be immersed in the immersion liquid for 30 to 50 minutes. When the meat is immersed in the immersion liquid for less than 30 minutes, the immersion liquid does not sufficiently penetrate into the meat, so the immersion liquid has the effect of removing the unpleasant smell and astringent taste of the meat and pre-treats the meat to have soft meat quality. Effectiveness may be reduced. Additionally, when the meat is immersed in the immersion liquid for more than 50 minutes, the meat juice may escape and the original taste of the meat may be reduced.

In addition, depending on the embodiment, the immersion process may be performed while the immersion liquid and the meat immersed in the immersion liquid are sealed and refrigerated during the time the meat is immersed in the immersion liquid. This may be to prevent the creation/infiltration of bacteria or viruses, such as pathogenic microorganisms, into the meat immersed in the immersion liquid and the immersion liquid due to the temperature difference between the immersion liquid and the outside.

Then, the meat immersed in the immersion liquid in S10 can be taken out from the immersion liquid and moisture can be removed from the surface of the meat. Removing moisture from meat can be done using conventional methods. For example, the meat can be placed on a drying rack to remove moisture, or the surface of the meat can be wiped dry using a towel, paper, or tissue paper.

Referring to FIG. 1, S20 is the primary aging process of meat, and may involve applying oil to the surface of the meat from which moisture has been removed in S10 and performing primary aging at a refrigerated temperature. That is, by removing the smell of the meat in S10 and coating the surface of the meat with soft preprocessed meat with oil, the loss of meat juice contained in the meat can be reduced in the processing process described later. Additionally, the oil coated on the surface can make the texture of the meat softer and add the oil's unique flavor to the meat. In addition, the present invention can ensure that starch and rice bran powder adhere well to the surface of meat during secondary aging, which will be described later, by coating the surface with oil during primary aging.

Specifically, the oil refers to edible oil, and any oil commonly used for aging meat can be used. In one embodiment, the oil may be olive oil, grape seed oil, canola oil, corn oil, soybean oil, or avocado oil, but is not limited thereto. The oil may be used in an amount that can be evenly applied to the surface of the meat. Meat coated with oil may be first aged at refrigerated temperature in an airtight state wrapped in wrap, etc.

In one embodiment of the present invention, the time for aging the oiled meat may be 2 to 3 hours. If the first aging time is less than 2 hours, the oil may not be sufficiently coated on the surface of the meat due to insufficient aging. Additionally, if the primary aging time exceeds 3 hours, the overall process time may increase and the manufacturing yield may decrease.

Referring to FIG. 1, S30 is a meat cutting process, which may involve chopping the primary aged meat. In other words, the primary aged meat may be cut into unit sizes that infants and children who consume side dishes can easily eat, drink, and digest. In addition, S30 may be performed to expand the contact area between the powder and meat for aging in the secondary aging process described later. The primary aged meat is coated with oil on the surface, so that the meat's unique flavor and texture can be maintained at a certain level. Specifically, cutting the meat in S30 can be done using a normal meat cutting device or a cutting device, and is not particularly limited.

Referring to FIG. 1, S40 is a secondary aging process of meat, and may involve mixing the chopped meat with a powder for aging consisting of starch and rice bran powder and performing secondary aging at a refrigerated temperature. That is, the S40 is a second aging process by mixing the firstly aged and finely chopped meat with the aging powder, and the aging process may be used to ensure that the aging powder is evenly and effectively attached to the surface of the meat.

Additionally, the powder for aging may be used to form a secondary coating film on the surface of the meat through a heating process described later. This secondary coating film, together with the above-mentioned primary oil film, can play a role in preventing meat juice generated during the heating process from escaping to the outside, thereby maintaining the taste and aroma of the meat. At the same time, the rice bran powder contained in the powder for aging can further enhance the flavor of the meat by alleviating the unpleasant odor and odor that may be generated during the heating process due to the blood remaining in the meat.

The starch can be selected from commercially available starches. For example, corn starch, sweet potato starch, or potato starch can be used. The starch may form a film on the surface of the meat as it is hydrolyzed in the meat boiling process described later.

The rice bran powder refers to rice bran powder, and has nutrients contained in rice bran, which can increase the nutritional functionality of side dishes for infants. The rice bran powder may be applied along with starch to the surface of the meat to remove odor and unpleasant odor caused by blood remaining in the meat.

The powder for the ripening is a powder used for secondary maturation and may be a mixture of starch and rice bran powder in an appropriate mixing ratio. In one embodiment of the present invention, 10 to 15 parts by weight of the starch and 10 to 15 parts by weight of the rice bran powder may be mixed with 100 parts by weight of the minced meat.

In one embodiment, when less than 10 parts by weight of starch is used per 100 parts by weight of the shredded meat, a coating film through the starch is not sufficiently formed on the surface of the meat, resulting in loss of meat juice. In addition, when the starch is used in an amount exceeding 15 parts by weight based on 100 parts by weight of the chopped meat, the starch may clump together to form a foreign body feeling, and a process to remove this may be necessary.

In one embodiment, when the rice bran powder is comprised of less than 10 parts by weight based on 100 parts by weight of the minced meat, the efficiency of removing the smell of the minced meat through the rice bran powder may be reduced. In addition, if the rice bran powder exceeds 15 parts by weight per 100 parts by weight of the chopped meat, the fat content contained in the rice bran powder increases, which may cause diarrhea, etc., so it is advisable to use it with starch within the above-mentioned range. The composition may be in proportion.

In one embodiment of the present invention, the secondary aging process may be aging at a refrigerated temperature for 180 to 210 minutes. In one embodiment, when the secondary aging time is less than 180 minutes, the powder for aging is not sufficiently absorbed into the chopped meat, so it may be difficult to add the nutritional components of the rice bran powder. Additionally, if the secondary maturation time exceeds 210 minutes, the longer maturation time may increase the overall process time, thereby reducing the manufacturing yield of the product.

Referring to Figure 1, the S50 boils the secondary aged meat in water at 90 to 95°C for 5 to 10 minutes and then cools it to 15 to 20°C, that is, the secondary aged meat is boiled in water at 90 to 95°C. It may be processed by boiling and cooling. When the secondarily aged meat is boiled by applying heat, the surface of the meat is cooked as if poached, and the oil attached to the surface of the meat and the powder for aging form a double film. Accordingly, the meat juice discharged after the meat is cooked is preserved in the meat without loss, thereby maintaining the richness and unique flavor of the meat. At this time, the rice bran powder absorbs/removes the unpleasant odor and unpleasant odor generated while cooking the meat, and the aroma and taste of the boiled meat can be further improved.

In one embodiment, when the secondary aged meat is boiled at a temperature of less than 90°C or boiled for less than 5 minutes, the starch coating film attached to the surface of the meat is not sufficiently formed, thereby effectively maintaining the target flavor and texture of the meat. It may not come true. In addition, when the secondary aged meat is boiled at a temperature exceeding 95°C or boiled for more than 10 minutes, the entire meat is completely cooked and does not mix with other ingredients constituting the sauce composition, so the meat's unique flavor is added to the entire side dish. It can be difficult to add flavor and aroma.

The meat boiled in S50 may be taken out of the boiled container and cooled at room temperature of about 15 to 20°C.

In another embodiment of the present invention, one or more hot water extracts selected from broccoli, cauliflower, cabbage, and paprika may be added to the water in which the meat secondarily aged in S50 is boiled. The above-mentioned vegetables have unique nutrients, aromas and tastes, so the taste and flavor of meat can be further improved through hot water extracts of the above-mentioned vegetables and can also help digest baby side dishes. In particular, the above-mentioned vegetables contain a large amount of choline, which is necessary for infants and young children. By adding it when boiling meat, it can be absorbed into the meat and improve the health functionality of the final product, a side dish for infants. As described above, the present invention can impart the healthy taste and nutritional components of vegetables along with the taste of meat to children's side dishes without affecting the taste and texture of the meat.

Referring to Figure 1, the S60 may form a base broth by mixing radish, cabbage, carrots, onions, kelp, green onions, maitake mushroom fruiting bodies, and purified water. The base broth may be prepared as a basic ingredient for the infant side dish of the present invention. Through the base broth, the taste and flavor of children's side dishes can be deepened, and the unique active ingredients of the ingredients can be added to the side dishes. The whole broth ingredients such as radish, cabbage, carrots, onions, kelp, green onions, and maitake mushroom fruiting bodies described above may be prepared and washed, then placed in a broth container containing purified water and heated. The ingredients for the entire broth are 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onions, 0.4 parts by weight of kelp, 0.3 parts by weight of green onions, and 0.2 parts by weight of maitake mushroom fruiting body based on 97.8 parts by weight of purified water. It may be mixed and heated. Specifically, the base broth may be hot water extracted by heating a mixture of the whole broth ingredients and purified water at 100°C for 2 to 3 hours.

Referring to FIG. 1, the S70 may be performed by mixing the base broth with auxiliary ingredients including sauce powder and the cooled meat and then heating to form a sauce composition. The sauce composition is a type of side dish and can be eaten by sprinkling or dipping it on other ingredients such as rice or bread.

Specifically, it can be made into various side dishes depending on the types of auxiliary ingredients including the sauce powder. For example, if the sauce powder is curry powder, a curry sauce side dish composition can be made, or if the sauce powder is Jajang powder, a Jajang sauce side dish composition can be made. Additionally, the auxiliary ingredients may include various vegetables, specifically, one or more vegetables selected from onions, cabbage, potatoes, zucchini, potatoes, carrots, and paprika. In addition, the auxiliary materials may include starch, potato starch, corn starch, etc. for controlling the viscosity of the sauce along with sauce powder.

More specifically, in one embodiment, a Jajang sauce composition is created by mixing Jajang powder, potato starch, onion, cabbage, potato, and zucchini as the auxiliary ingredients, and mixing curry powder, starch, potatoes, carrots, onions, and paprika A curry sauce composition can be made.

Depending on the embodiment, the vegetables included in the above auxiliary ingredients may be washed and chopped and used as is, or they may be cooked to a certain level by heat or used in a fully cooked state.

After mixing the base broth with auxiliary ingredients including sauce powder and meat cooled through the pretreatment and two maturations, the resulting mixture can be heated to prepare a sauce composition.

When mixing meat with auxiliary ingredients including the base broth and sauce powder, 24 to 29 parts by weight of the base broth, 3 to 8 parts by weight of sauce powder, 2 to 5 parts by weight of starch, and the above-mentioned vegetables, based on 100 parts by weight of the total mixture. It may be mixed in a ratio of 50 to 55 parts by weight of auxiliary materials consisting of and 20 to 25 parts by weight of the meat.

If less than 24 parts by weight of the base broth is mixed with 100 parts by weight of the total mixture, the texture of the prepared sauce-type children's side dish may be excessively thick, making it difficult for infants and young children to consume. In addition, if more than 29 parts by weight of the base broth is mixed with respect to 100 parts by weight of the total mixture, the texture of the prepared sauce-type children's side dish may become diluted and the overall texture or flavor may be lowered.

If less than 3 parts by weight of the sauce powder is mixed with respect to 100 parts by weight of the total mixture, it may be difficult to realize the unique taste of the sauce and it may be difficult to satisfy the taste of the drinker due to the bland taste. In addition, if more than 8 parts by weight of the sauce powder is mixed with respect to 100 parts by weight of the total mixture, the texture of the sauce may become thick, and the taste of the sauce is felt strongly, so it can be mixed with other foods such as rice or bread that are eaten together. They may not fit together harmoniously.

If less than 2 parts by weight of starch is mixed with 100 parts by weight of the total mixture, a watery formulation may be obtained, making it difficult to serve it with other foods such as rice. Additionally, if more than 5 parts by weight of the starch is mixed with respect to 100 parts by weight of the total mixture, the viscosity of the sauce may increase and infants' preference may decrease.

When mixing less than 50 parts by weight of the auxiliary ingredients with respect to 100 parts by weight of the total mixture, the taste, texture, and nutritional components felt from the various ingredients may not be evenly satisfied. In addition, if more than 55 parts by weight of the above-mentioned auxiliary ingredients are mixed with respect to 100 parts by weight of the total mixture, the sauce may contain more ingredients and the preference of infants and young children may decrease.

If less than 20 parts by weight of the meat is mixed with respect to 100 parts by weight of the total mixture, the effect of iron intake through the meat contained in the side dish may be lowered, and the taste and flavor of the entire baby side dish through the processed meat of the present invention may be reduced. Improvement may not be sufficient. In addition, if more than 25 parts by weight of the meat is mixed with respect to 100 parts by weight of the total mixture, the taste of the meat becomes stronger, which may affect the preferences of some infants and children, and the manufacturing cost may increase.

In S70, heating of the base broth, auxiliary ingredients including sauce powder, and meat mixture may be performed at a temperature of 90 to 100°C for 20 to 40 minutes. If the heating temperature is performed at a temperature of less than 90°C or the heating time is less than 20 minutes, the flavor may deteriorate because the ingredients are not sufficiently cooked or the taste and nutrients of the ingredients extracted while boiling are not effectively mixed. If the heating temperature exceeds 100°C or the heating time exceeds 40 minutes, the active ingredients extracted from the materials may be heat denatured or may affect the physical properties/formulation of the entire source composition, as described above. It may be heating within a range.

Referring to FIG. 1, S80 is a sterilization process in which the sauce composition is mixed into a retort container and sterilized. In other words, the sauce composition prepared in S70 may be divided into appropriate amounts and sealed in a retort container. Retort sterilization may be performed on a sealed retort container at high temperature. Retort sterilization equipment and sterilization conditions can be performed by referring to typical retort sterilization equipment and process conditions.

As described above, the method for producing a retort infant side dish of the present invention is processed to effectively remove the unpleasant smell and unpleasant odor of the meat, impart a savory taste and umami, and minimize the loss of meat juice, so that the inherent taste and flavor of the meat can be maintained even after retort sterilization. there is. In addition, the taste and quality of children's side dishes can be further improved through meat with excellent flavor and texture.

Hereinafter, the details of the experiment using the above-described retort infant side dish manufacturing method will be described in detail.

Experimental Example 1: Sensory evaluation of meat processed by varying the composition of the soaking liquid

In the following experiment, in order to conduct a sensory evaluation according to the composition of the immersion liquid when processing meat included in the infant side dish in the method of manufacturing a retort baby side dish of the present invention, meat was processed with different compositions of the immersion liquid.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color, and overall preference.

[Comparative Example 1]

120 parts by weight of water were prepared for 100 parts by weight of beef, the beef was immersed in water for 40 minutes, then taken out and the water was removed. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Comparative Example 2]

The beef was immersed in a immersion solution consisting of 120 parts by weight of barley hot water extract per 100 parts by weight of beef for 40 minutes, then taken out and the moisture removed. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Comparative Example 3]

The beef was immersed in a immersion solution consisting of 120 parts by weight of carbonated water per 100 parts by weight of beef for 40 minutes, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 1]

The beef was immersed in a immersion solution consisting of 25 parts by weight of barley hot water extract and 85 parts by weight of carbonated water for 40 minutes per 100 parts by weight of beef, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 2]

The beef was immersed in a immersion solution consisting of 30 parts by weight of barley hot water extract and 85 parts by weight of carbonated water for 100 parts by weight of beef for 40 minutes, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 3]

The beef was immersed in a immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water for 40 minutes per 100 parts by weight of beef, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 4]

The beef was soaked for 40 minutes in a soaking solution consisting of 40 parts by weight of barley hot water extract and 85 parts by weight of carbonated water per 100 parts by weight of beef, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 5]

The beef was immersed in a immersion solution consisting of 45 parts by weight of barley hot water extract and 85 parts by weight of carbonated water for 100 parts by weight of beef for 40 minutes, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 6]

The beef was immersed in a immersion solution consisting of 35 parts by weight of barley hot water extract and 75 parts by weight of carbonated water for 40 minutes per 100 parts by weight of beef, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 7]

The beef was immersed in a immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water for 40 minutes per 100 parts by weight of beef, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 8]

The beef was immersed in a immersion solution consisting of 35 parts by weight of barley hot water extract and 90 parts by weight of carbonated water for 100 parts by weight of beef for 40 minutes, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 9]

The beef was immersed in a immersion solution consisting of 35 parts by weight of barley hot water extract and 95 parts by weight of carbonated water for 40 minutes per 100 parts by weight of beef, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

The characteristics of the immersion liquid based on 100 parts by weight of meat in Comparative Examples 1 to 3 and Examples 1 to 9 are summarized in Table 1 below.

division
(Unit: parts by weight) Barley hot water extract sparkling water water Comparative Example 1 0 0 120 Comparative example 2 120 0 0 Comparative Example 3 0 120 0 Example 1 25 85 0 Example 2 30 85 0 Example 3 35 85 0 Example 4 40 85 0 Example 5 45 85 0 Example 6 35 75 0 Example 7 35 80 0 Example 8 35 90 0 Example 9 35 95 0

The sensory evaluation results of the meat prepared in Comparative Examples 1 to 3 and Examples 1 to 9 are shown in Table 2 below.

division item taste incense Texture overall preference Comparative Example 1 5.5 5.4 5.6 5.5 Comparative example 2 6.4 6.3 5.9 6.2 Comparative Example 3 5.9 6.0 6.3 6.1 Example 1 7.4 7.5 7.8 7.6 Example 2 8.0 8.1 8.2 8.1 Example 3 8.3 8.4 8.4 8.3 Example 4 8.1 8.3 8.1 8.2 Example 5 7.8 7.7 7.3 7.5 Example 6 7.7 7.6 7.2 7.4 Example 7 8.1 8.2 8.0 8.0 Example 8 8.0 8.1 8.2 8.1 Example 9 7.3 7.4 7.7 7.4

Referring to Table 2, as a result of the sensory evaluation of meat processed with different compositions of the soaking liquid, the sensory evaluation scores of Examples 2 to 4 and Examples 7 to 8 were found to be high, with an average of 8 points or more. In particular, in Example 3, the sensory evaluation score of meat processed after immersion in a immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water per 100 parts by weight of meat was found to be the highest. This is because the appropriate amount of carbonated water makes the meat softer and the appropriate amount of barley hot water extract removes the astringent taste of carbonated water and gives it a unique savory taste, satisfying the high preference of inspectors who ate boiled meat. You can.

Comparative Example 1 consists of water as an immersion liquid, and corresponds to the prior art, which is generally used after immersing meat in water for a certain period of time to remove blood. Looking at the inspectors' evaluation of Comparative Example 1, the general meat texture and taste was felt, and some meats were evaluated to have a tough texture and a strong unique odor and spicy smell, which is believed to have resulted in the inspectors' evaluation score being low. .

In Comparative Example 2, only barley hot water extract was used as the soaking liquid, and the unique smell or unpleasant smell of meat was felt less, but the unique texture of the meat was felt, so many evaluated that it was not suitable as a side dish for infants and young children.

Comparative Example 3 used only carbonated water as the soaking liquid, and although it was soft enough to be easy to chew, there were many opinions that the original taste of the meat was reduced due to the astringent taste along with the meaty smell, which can be seen as a low evaluation score. .

In Example 1, the meat had a somewhat soft texture, but there was an evaluation that an astringent taste was felt along with some spicy smell.

In Example 5, no foul odor or astringent taste was felt, but there were evaluations that the savory taste and grain aroma were strongly felt and the unique savory taste of meat was relatively reduced.

In Example 6, the meat quality was partially softened, but some central areas were evaluated to have a tough feel, so it is judged that the evaluation score was not high.

Example 9 had a soft texture and almost no unpleasant odor, but the astringent taste became stronger, so the testers' likes and dislikes were divided, and the evaluation score was not high as the preference decreased.

As described above, in the method for producing a retort baby side dish of the present invention, the barley hot water extract and carbonated water, which constitute the immersion liquid during meat processing contained in the side dish, are mixed in an appropriate ratio as described above, thereby softening the meat and eliminating the astringent taste of carbonated water. By removing it, you can realize a savory taste.

Experimental Example 2: Sensory evaluation of baby side dishes with different maturation processes

In the following experiment, in order to conduct a sensory evaluation of a baby side dish according to a two-stage aging process in the retort baby side dish manufacturing method of the present invention, a baby side dish was manufactured by different maturing processes.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color, and overall preference.

[Comparative Example 4]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, prepare 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onions, 0.4 parts by weight of kelp, 0.3 parts by weight of green onions, and 0.2 parts by weight of maitake mushroom fruiting body and mix them with purified water, Base broth was prepared by heating at 100°C for 2 hours. As auxiliary ingredients, prepare 4 parts by weight of curry powder, 2 parts by weight of starch, 15 parts by weight of potatoes, 15 parts by weight of carrots, 10 parts by weight of onions, and 10 parts by weight of paprika for 36 parts by weight of the base broth, and among the above-mentioned ingredients, vegetables are each It was washed and chopped.

20 parts by weight of the cooled meat was prepared based on 36 parts by weight of the base broth, mixed together with auxiliary ingredients including the sauce powder, and heated at 100° C. for 30 minutes to prepare a sauce composition. The prepared sauce composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare a retort infant side dish.

[Comparative Example 5]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed, placed in a refrigerator at 3°C, and aged for 2 hours. The aged meat was taken out of the refrigerator, cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, prepare 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onions, 0.4 parts by weight of kelp, 0.3 parts by weight of green onions, and 0.2 parts by weight of maitake mushroom fruiting body and mix them with purified water, Base broth was prepared by heating at 100°C for 2 hours. As auxiliary ingredients, prepare 4 parts by weight of curry powder, 2 parts by weight of starch, 15 parts by weight of potatoes, 15 parts by weight of carrots, 10 parts by weight of onions, and 10 parts by weight of paprika for 36 parts by weight of the base broth, and among the above-mentioned ingredients, vegetables are each It was washed and chopped.

20 parts by weight of the cooled meat was prepared based on 36 parts by weight of the base broth, mixed together with auxiliary ingredients including the sauce powder, and heated at 100° C. for 30 minutes to prepare a sauce composition. The prepared sauce composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare a retort infant side dish.

[Comparative Example 6]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. The meat from which the moisture was removed was chopped. Powder for aging was prepared by mixing 13 parts by weight of starch and 13 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and powder for aging were mixed and placed in a refrigerator at 3°C to mature for 3 hours. The aged meat was taken out of the refrigerator, cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, prepare 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onions, 0.4 parts by weight of kelp, 0.3 parts by weight of green onions, and 0.2 parts by weight of maitake mushroom fruiting body and mix them with purified water, Base broth was prepared by heating at 100°C for 2 hours. As auxiliary ingredients, prepare 4 parts by weight of curry powder, 2 parts by weight of starch, 15 parts by weight of potatoes, 15 parts by weight of carrots, 10 parts by weight of onions, and 10 parts by weight of paprika for 36 parts by weight of the base broth, and among the above-mentioned ingredients, vegetables are each It was washed and chopped.

20 parts by weight of the cooled meat was prepared based on 36 parts by weight of the base broth, mixed together with auxiliary ingredients including the sauce powder, and heated at 100° C. for 30 minutes to prepare a sauce composition. The prepared sauce composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare a retort infant side dish.

[Example 10]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Powder for aging was prepared by mixing 30 parts by weight of starch with 100 parts by weight of shredded meat. The chopped meat and powder for aging were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, prepare 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onions, 0.4 parts by weight of kelp, 0.3 parts by weight of green onions, and 0.2 parts by weight of maitake mushroom fruiting body and mix them with purified water, Base broth was prepared by heating at 100°C for 2 hours. As auxiliary ingredients, prepare 4 parts by weight of curry powder, 2 parts by weight of starch, 15 parts by weight of potatoes, 15 parts by weight of carrots, 10 parts by weight of onions, and 10 parts by weight of paprika for 36 parts by weight of the base broth, and among the above-mentioned ingredients, vegetables are each It was washed and chopped.

20 parts by weight of the cooled meat was prepared based on 36 parts by weight of the base broth, mixed together with auxiliary ingredients including the sauce powder, and heated at 100° C. for 30 minutes to prepare a sauce composition. The prepared sauce composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare a retort infant side dish.

[Example 11]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and the water was removed. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Powder for aging was prepared by mixing 30 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and powder for aging were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, prepare 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onions, 0.4 parts by weight of kelp, 0.3 parts by weight of green onions, and 0.2 parts by weight of maitake mushroom fruiting body and mix them with purified water, Base broth was prepared by heating at 100°C for 2 hours. As auxiliary ingredients, prepare 4 parts by weight of curry powder, 2 parts by weight of starch, 15 parts by weight of potatoes, 15 parts by weight of carrots, 10 parts by weight of onions, and 10 parts by weight of paprika for 36 parts by weight of the base broth, and among the above-mentioned ingredients, vegetables are each It was washed and chopped.

20 parts by weight of the cooled meat was prepared based on 36 parts by weight of the base broth, mixed together with auxiliary ingredients including the sauce powder, and heated at 100° C. for 30 minutes to prepare a sauce composition. The prepared sauce composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare a retort infant side dish.

[Example 12]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Powder for aging was prepared by mixing 5 parts by weight of starch and 15 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and powder for aging were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, prepare 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onions, 0.4 parts by weight of kelp, 0.3 parts by weight of green onions, and 0.2 parts by weight of maitake mushroom fruiting body and mix them with purified water, Base broth was prepared by heating at 100°C for 2 hours. As auxiliary ingredients, prepare 4 parts by weight of curry powder, 2 parts by weight of starch, 15 parts by weight of potatoes, 15 parts by weight of carrots, 10 parts by weight of onions, and 10 parts by weight of paprika for 36 parts by weight of the base broth, and among the above-mentioned ingredients, vegetables are each It was washed and chopped.

20 parts by weight of the cooled meat was prepared based on 36 parts by weight of the base broth, mixed together with auxiliary ingredients including the sauce powder, and heated at 100° C. for 30 minutes to prepare a sauce composition. The prepared sauce composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare a retort infant side dish.

[Example 13]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Powder for aging was prepared by mixing 10 parts by weight of starch and 15 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and powder for aging were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, prepare 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onions, 0.4 parts by weight of kelp, 0.3 parts by weight of green onions, and 0.2 parts by weight of maitake mushroom fruiting body and mix them with purified water, Base broth was prepared by heating at 100°C for 2 hours. As auxiliary ingredients, prepare 4 parts by weight of curry powder, 2 parts by weight of starch, 15 parts by weight of potatoes, 15 parts by weight of carrots, 10 parts by weight of onions, and 10 parts by weight of paprika for 36 parts by weight of the base broth, and among the above-mentioned ingredients, vegetables are each It was washed and chopped.

20 parts by weight of the cooled meat was prepared based on 36 parts by weight of the base broth, mixed together with auxiliary ingredients including the sauce powder, and heated at 100° C. for 30 minutes to prepare a sauce composition. The prepared sauce composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare a retort infant side dish.

[Example 14]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Powder for aging was prepared by mixing 15 parts by weight of starch and 15 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and powder for aging were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, prepare 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onions, 0.4 parts by weight of kelp, 0.3 parts by weight of green onions, and 0.2 parts by weight of maitake mushroom fruiting body and mix them with purified water, Base broth was prepared by heating at 100°C for 2 hours. As auxiliary ingredients, prepare 4 parts by weight of curry powder, 2 parts by weight of starch, 15 parts by weight of potatoes, 15 parts by weight of carrots, 10 parts by weight of onions, and 10 parts by weight of paprika for 36 parts by weight of the base broth, and among the above-mentioned ingredients, vegetables are each It was washed and chopped.

20 parts by weight of the cooled meat was prepared based on 36 parts by weight of the base broth, mixed together with auxiliary ingredients including the sauce powder, and heated at 100° C. for 30 minutes to prepare a sauce composition. The prepared sauce composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare a retort infant side dish.

[Example 15]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Powder for aging was prepared by mixing 20 parts by weight of starch and 15 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and powder for aging were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, prepare 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onions, 0.4 parts by weight of kelp, 0.3 parts by weight of green onions, and 0.2 parts by weight of maitake mushroom fruiting body and mix them with purified water, Base broth was prepared by heating at 100°C for 2 hours. As auxiliary ingredients, prepare 4 parts by weight of curry powder, 2 parts by weight of starch, 15 parts by weight of potatoes, 15 parts by weight of carrots, 10 parts by weight of onions, and 10 parts by weight of paprika for 36 parts by weight of the base broth, and among the above-mentioned ingredients, vegetables are each It was washed and chopped.

20 parts by weight of the cooled meat was prepared based on 36 parts by weight of the base broth, mixed together with auxiliary ingredients including the sauce powder, and heated at 100° C. for 30 minutes to prepare a sauce composition. The prepared sauce composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare a retort infant side dish.

[Example 16]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Powder for aging was prepared by mixing 15 parts by weight of starch and 5 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and powder for aging were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, prepare 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onions, 0.4 parts by weight of kelp, 0.3 parts by weight of green onions, and 0.2 parts by weight of maitake mushroom fruiting body and mix them with purified water, Base broth was prepared by heating at 100°C for 2 hours. As auxiliary ingredients, prepare 4 parts by weight of curry powder, 2 parts by weight of starch, 15 parts by weight of potatoes, 15 parts by weight of carrots, 10 parts by weight of onions, and 10 parts by weight of paprika for 36 parts by weight of the base broth, and among the above-mentioned ingredients, vegetables are each It was washed and chopped.

20 parts by weight of the cooled meat was prepared based on 36 parts by weight of the base broth, mixed together with auxiliary ingredients including the sauce powder, and heated at 100° C. for 30 minutes to prepare a sauce composition. The prepared sauce composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare a retort infant side dish.

[Example 17]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Powder for aging was prepared by mixing 15 parts by weight of starch and 10 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and powder for aging were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, prepare 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onions, 0.4 parts by weight of kelp, 0.3 parts by weight of green onions, and 0.2 parts by weight of maitake mushroom fruiting body and mix them with purified water, Base broth was prepared by heating at 100°C for 2 hours. As auxiliary ingredients, prepare 4 parts by weight of curry powder, 2 parts by weight of starch, 15 parts by weight of potatoes, 15 parts by weight of carrots, 10 parts by weight of onions, and 10 parts by weight of paprika for 36 parts by weight of the base broth, and among the above-mentioned ingredients, vegetables are each It was washed and chopped.

20 parts by weight of the cooled meat was prepared based on 36 parts by weight of the base broth, mixed together with auxiliary ingredients including the sauce powder, and heated at 100° C. for 30 minutes to prepare a sauce composition. The prepared sauce composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare a retort infant side dish.

[Example 18]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Powder for aging was prepared by mixing 15 parts by weight of starch and 20 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and powder for aging were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, prepare 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onions, 0.4 parts by weight of kelp, 0.3 parts by weight of green onions, and 0.2 parts by weight of maitake mushroom fruiting body and mix them with purified water, Base broth was prepared by heating at 100°C for 2 hours. As auxiliary ingredients, prepare 4 parts by weight of curry powder, 2 parts by weight of starch, 15 parts by weight of potatoes, 15 parts by weight of carrots, 10 parts by weight of onions, and 10 parts by weight of paprika for 36 parts by weight of the base broth, and among the above-mentioned ingredients, vegetables are each It was washed and chopped.

20 parts by weight of the cooled meat was prepared based on 36 parts by weight of the base broth, mixed together with auxiliary ingredients including the sauce powder, and heated at 100° C. for 30 minutes to prepare a sauce composition. The prepared sauce composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare a retort infant side dish.

The characteristics of the aging process performed in Comparative Examples 4 to 6 and Examples 10 to 18 are summarized in Table 3 below.

division oil mixing
(O or X) Powder mixing for ripening
(O or X) Powder composition for ripening
(Unit: parts by weight) Comparative example 4 X X _ _ Comparative Example 5 O X _ _ Comparative Example 6 X O 15 parts by weight of starch 15 parts by weight rice bran powder Example 10 O O 30 parts by weight of starch _ Example 11 O O _ 30 parts by weight rice bran powder Example 12 O O 5 parts by weight of starch 15 parts by weight rice bran powder Example 13 O O 10 parts by weight of starch 15 parts by weight rice bran powder Example 14 O O 15 parts by weight of starch 15 parts by weight rice bran powder Example 15 O O 20 parts by weight of starch 15 parts by weight rice bran powder Example 16 O O 15 parts by weight of starch Rice bran powder 5 parts by weight Example 17 O O 15 parts by weight of starch 10 parts by weight rice bran powder Example 18 O O 15 parts by weight of starch Rice bran powder 20 parts by weight

The sensory evaluation results for the sauce-type side dishes for infants prepared in Comparative Examples 4 to 6 and Examples 10 to 18 are shown in Table 4 below.

division item taste incense Texture overall preference Comparative Example 4 5.2 5.7 4.8 5.3 Comparative Example 5 6.1 6.2 5.5 5.7 Comparative Example 6 6.9 6.8 6.7 6.8 Example 10 7.2 7.1 7.2 7.1 Example 11 7.3 7.4 7.1 7.3 Example 12 7.6 7.6 7.4 7.5 Example 13 8.7 8.3 8.3 8.4 Example 14 8.9 8.8 8.9 8.9 Example 15 7.9 7.3 7.9 7.6 Example 16 7.7 7.2 7.6 7.4 Example 17 8.5 8.3 8.8 8.5 Example 18 7.8 7.8 7.4 7.5

Referring to Table 4, as a result of the sensory evaluation of sauce-type children's side dishes with different maturation processes, the sensory evaluation scores of Examples 13 to 14 and Example 17 were high, with an average of 8 points or more. In particular, in Example 14, the sensory evaluation score of the side dish prepared by primary maturation using oil and secondary maturation in powder for maturation consisting of 15 parts by weight of starch and 15 parts by weight of rice bran powder was found to be the highest. The side dish of Example 14 was evaluated as having an overall light and savory taste of the meat that harmonized well with other ingredients, and was soft and flavorful.

The opinion was that the side dish of Comparative Example 4 did not have much flavor of meat, and the texture of the meat contained in the side dish was easily crushed, so the unique savory taste of the meat was not felt. This is because the meat was processed without two maturation processes using oil and powder for maturation when manufacturing the side dish in Comparative Example 4, and the juiciness of the meat was lost due to retort sterilization, and the overall taste and flavor were judged to be lowered.

In Comparative Example 5, the meat contained in the side dish was soft, but the savory taste of the meat juice was not felt very much, so it can be seen that the evaluation score was low.

In Comparative Example 6, the meat was softer and the texture and flavor were improved, but there was an opinion that the flavor that can be felt from the meat was slightly implemented in the taste of the sauce-type infant side dish. This is because the texture was preserved by forming a coating film due to starch through a maturation process using powder for maturation, and the odor was removed through rice bran powder. However, due to the lack of a maturation process using oil, the maturation efficiency of the powder for maturation decreased, leading to an inspection by the inspector. This can be seen as a result of not satisfying preferences.

In Example 10, the meat contained in the side dish was soft to chew, but there were many opinions that the meat's unique odor affected the overall taste of the side dish, so it is judged that the evaluation score was low.

Example 11 was evaluated as a low evaluation score because the smell or unpleasant odor was removed from the meat contained in the side dish, but the unique texture of the meat could not be felt. This can be seen as a result of the coating film not being formed effectively because starch was not added to the powder for maturation.

Example 12 was eaten smoothly, but the evaluation was that the inherent taste and flavor of the meat was not significantly felt.

In Example 15, the taste, aroma, and texture were improved, but as the formulation of the side dish became thicker, likes and dislikes were divided. This can be seen as affecting the formulation of the side dish as the starch content in the powder for maturation increases.

In Example 16, the opinion was that a low evaluation score was set because the side dish had a peculiar smell of sterilized meat.

In Example 18, the taste and flavor of the side dish were improved, but some textures of the meat were chewed with hard grains like foreign substances, resulting in some lower evaluation scores. This can be attributed to the fact that as the amount of rice bran powder added increases, a hard texture is formed on the surface of the meat due to some grains of rice bran powder.

As described above, in the method of manufacturing a retort baby side dish of the present invention, a primary maturation process using oil when processing meat contained in a sauce-type side dish and a secondary maturation process using a maturation powder composed of starch and rice bran powder are included. Through this, the loss of meat juice can be minimized through the formation of a double layer of meat, while removing the unpleasant smell and unpleasant odor of the meat, maintaining the unique taste and flavor of the meat even after retort sterilization, and improving the flavor of the entire side dish. can see.

As such, a person skilled in the art will understand that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical idea or essential features of the present invention.

Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the claims described later rather than the detailed description above, and the meaning and scope of the claims and All changes or modified forms derived from the equivalent concept should be construed as falling within the scope of the present invention.

Claims (5)

A first step of immersing meat in a soaking liquid composed of barley hot water extract and carbonated water, then taking out the soaked meat and removing moisture;
A second step of applying oil to the surface of the meat from which the moisture has been removed and performing primary aging at a refrigerated temperature;
A third step of chopping the first aged meat;
A fourth step of secondary aging at refrigerated temperature by mixing the chopped meat with an aging powder composed of starch and rice bran powder;
A fifth step of boiling the secondary aged meat in water at 90 to 95°C for 5 to 10 minutes and then cooling to 15 to 20°C;
A sixth step of mixing radish, cabbage, carrots, onions, kelp, green onions, maitake mushroom fruiting bodies and purified water and then heating to form a base broth;
A seventh step of mixing the base broth with auxiliary ingredients including sauce powder and the cooled meat and then heating to form a sauce composition; and
An eighth step of mixing the sauce composition into a retort container and sterilizing it. According to clause 1,
The first step is,
The method of producing a retort baby side dish, characterized in that the immersion liquid consists of 30 to 40 parts by weight of the barley hot water extract and 80 to 90 parts by weight of the carbonated water, based on 100 parts by weight of the meat. According to clause 1,
The fourth step is,
The powder for aging is a method of producing a retort baby side dish, characterized in that 10 to 15 parts by weight of the starch and 10 to 15 parts by weight of the rice bran powder are mixed with 100 parts by weight of the shredded meat. According to clause 1,
The fourth step is,
A method of producing a retort infant side dish characterized by maturing at 2 to 5°C for 180 to 210 minutes. According to clause 1,
The fifth step is,
In water for boiling the secondary aged meat,
A method for producing a retort infant side dish, characterized by adding one or more hot water extracts selected from broccoli, cauliflower, cabbage, and paprika.