KR102630182B1 - Manufacturing method of retort baby food - Google Patents

Abstract

A method for manufacturing retort baby food is provided. Specifically, the method for producing the retort baby food 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 applying oil to the surface of the meat from which the moisture has been removed. A second step of applying and primary maturing at refrigerated temperature, a third step of chopping the primary aged meat, and mixing the shredded meat with a powder for maturation consisting of starch and rice bran powder at refrigerated temperature. A fourth step of secondary ripening, 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, radish, cabbage, 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 base broth with rice, auxiliary ingredients, and the cooled meat, and then heating to form a baby food composition. It is characterized by comprising a seventh step of forming and an eighth step of mixing the baby food composition into a retort container and sterilizing it.

Description

Manufacturing method of retort baby food {MANUFACTURING METHOD OF RETORT BABY FOOD}

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

Baby food is food that provides nutrients that babies may be lacking through breast milk or formula, and is usually made in a soft, easy-to-digest form. Previously, products were mainly released in powder form that could be mixed with water and consumed, but recently, products are available in baby food packs that can be squeezed out and consumed immediately, or products that are homemade and have a short shelf life and are delivered to the home. As a result, the types of baby food are becoming more diverse.

If baby food is divided by period, it can be divided into early baby food for 4 to 6 months, middle baby food for 7 to 9 months, late baby food for 10 to 12 months, and complete baby food for 12 months or more. Specifically, it is a method that starts with rice rice, which is the initial baby food, and adds small amounts of grains, vegetables, fruits, and meat depending on the period, while increasing the type and amount of raw materials used in baby food.

In the past, it was recommended to use meat such as beef after late-stage weaning as it improves digestion, but it was found that the iron received from the mother during the fetal period is used up quickly compared to the baby's growth rate, and as the baby gains weight, anemia occurs. As research results have reported that there is a risk of infection, it is recommended to use beef from early baby food. Accordingly, research is being conducted on processing methods for meat that can be consumed smoothly while effectively maintaining the taste and nutritional components of the meat added during baby food production.

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 Publication No. 10-2017-0142809), a technology related to baby food using the characteristics of a retort is presented. However, as cooked food is further heated at high temperatures for retort sterilization, the meat contained in the food is not able to maintain its original shape and decomposes, or is provided with a mushy texture, satisfying the preferences of babies who are sensitive to taste and texture. There are problems that make it difficult to achieve, and improvements are required.

(Patent No. 0001) Republic of Korea Patent Publication No. 10-2017-0142809

In order to solve the above-mentioned problems, the present invention aims to provide a method for manufacturing retort baby food that can maintain the inherent 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 mixing kelp, green onions, maitake mushroom fruiting bodies, and purified water, then heating to form a base broth, mixing the base broth with rice, auxiliary ingredients, and the cooled meat, and then heating to form a baby food composition. A method for producing retort baby food is provided, comprising a seventh step and an eighth step of mixing the baby food composition into a retort container and sterilizing it.

In one embodiment of the present invention, the first step is characterized in that the immersion liquid is 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.

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 at 2 to 5°C 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 for producing retort baby food of the present invention pre-treats the meat by immersing it in carbonated water, thereby softening the texture of the meat so that the baby can easily consume it, and removing the unpleasant smell unique to the meat.

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

In addition, the method for manufacturing retort baby food of the present invention forms a double layer on the surface of the meat through two maturation processes using oil and powder for maturation, thereby minimizing loss of meat juice and maintaining the unique taste and flavor of the meat even after retort sterilization. You can.

In addition, the method for producing retort baby food of the present invention is expected to further improve the taste and quality of baby food 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 for manufacturing retort baby food according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the method for producing retort baby food 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.

1 is a flowchart illustrating a method of manufacturing retort baby food according to an embodiment of the present invention.

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

That is, the present invention can provide the 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 baby food composition. In addition, by improving the flavor by removing the unique smell of meat, the overall taste of baby food including it and the drinker's preference 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 babies eating baby food 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 baby food. 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 baby food composition, so the meat's unique properties are added to the entire baby food. 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, aroma, and taste, 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 food. 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, baby food. As described above, the present invention can impart the healthy taste and nutritional components of vegetables along with the taste of meat to baby food 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 baby food. The base broth can deepen the taste and flavor of baby food, and the unique active ingredients of the ingredients can be added to baby food. 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 Figure 1, in S70, rice, auxiliary ingredients, and the cooled meat are mixed with the base broth, and then heated to form a baby food composition. Specifically, it can be made into various baby foods depending on the types of the auxiliary ingredients. For example, the auxiliary ingredients may be one or more selected from enoki mushrooms, king oyster mushrooms, onions, carrots, potatoes, radishes, black rice, black sesame seeds, red cabbage, and zucchini.

The rice can be washed and used as is, or it can be ground to smaller particles to increase digestibility and ease of processing. Additionally, depending on the embodiment, rice may be added after being cooked to reduce processing time.

More specifically, in one embodiment, assorted mushroom meat porridge is made by mixing enoki mushrooms, king oyster mushrooms, onions, and carrots as the auxiliary ingredients, and assorted vegetable meat porridge is made by mixing potatoes, radishes, black rice, onions, and black sesame seeds. Red cabbage meat porridge can be made by mixing potatoes, red cabbage, zucchini, carrots, and onions.

Depending on the embodiment, the auxiliary ingredients may be washed and cut into pieces and used as is, or each auxiliary ingredient may be heated to a certain level or used in a fully cooked state.

A baby food composition can be prepared by mixing rice, auxiliary ingredients, and meat cooled through the pretreatment and two maturations with the base broth, and then heating the resulting mixture.

When mixing the base broth, rice, auxiliary ingredients and meat, 30 to 36 parts by weight of the base broth, 24 to 28 parts by weight of the rice, 23 to 34 parts by weight of the auxiliary ingredients, and 10 to 13 parts by weight of the meat, based on 100 parts by weight of the total mixture. It may be mixed in a negative ratio.

If less than 30 parts by weight of the base broth is mixed with 100 parts by weight of the total mixture, the texture of the baby food may be excessively thick, making it difficult for infants and young children to consume. In addition, if more than 35 parts by weight of the base broth is mixed with respect to 100 parts by weight of the total mixture, the texture of the baby food produced may become diluted and the overall texture or flavor may be lowered.

If less than 24 parts by weight of rice is mixed with 100 parts by weight of the total mixture, it is difficult to achieve the target caloric content, and the texture of the baby food may become watery. In addition, if more than 28 parts by weight of rice is mixed with respect to 100 parts by weight of the total mixture, the texture of the baby food may become thicker and the preference of infants and young children as food drinkers may decrease.

If less than 23 parts by weight of the auxiliary ingredients are mixed with respect to 100 parts by weight of the total mixture, the nutritional components that must be included in the baby food may not be evenly met and the quality may be lowered. In addition, if more than 34 parts by weight of the above auxiliary ingredients are mixed with respect to 100 parts by weight of the total mixture, the taste and texture of the auxiliary ingredients become stronger, making it difficult to provide the natural soft texture of baby food, and the preference for the product may decrease depending on the type of auxiliary ingredients. there is.

If less than 10 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 baby food may be lowered, and the taste and flavor of the entire baby food through the processed meat of the present invention may not be sufficiently improved. You can. In addition, if more than 13 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, the heating of the base broth, rice, auxiliary ingredients, and meat mixture can be performed under the heating conditions used in producing normal baby food. Specifically, for example, the heating is performed at a temperature of 90 to 100 ° C. for 20 to 40 minutes. It may be performed during a period of time.

Referring to Figure 1, S80 is a sterilization process, which may involve mixing the baby food composition into a retort container and sterilizing it. In other words, the baby food composition prepared in S70 may be divided into appropriate amounts in retort containers and sealed. 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 retort baby food 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. . Additionally, the taste and quality of baby food can be further improved through meat with excellent flavor and texture.

Hereinafter, the details of the experiment using the above-described retort baby food 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 sensory evaluation according to the composition of the immersion liquid when processing meat included in the baby food in the method for producing retort baby food 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 immersed in a immersion solution consisting of 40 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 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 meat was felt, so many evaluated that it was not suitable for baby food.

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 retort baby food of the present invention, the barley hot water extract and carbonated water, which constitute the immersion liquid during meat processing contained in the baby food, 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 food with different maturation processes

In the following experiment, in order to conduct sensory evaluation of baby food according to the two-step aging process in the retort baby food production method of the present invention, baby food 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, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushrooms, 5 parts by weight of onions, and 3 parts by weight of carrots were prepared for 36 parts by weight of the base broth, and each was washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, mixed together with the above auxiliary ingredients, and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare retort baby food.

[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, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushrooms, 5 parts by weight of onions, and 3 parts by weight of carrots were prepared for 36 parts by weight of the base broth, and each was washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, mixed together with the above auxiliary ingredients, and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare retort baby food.

[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, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushrooms, 5 parts by weight of onions, and 3 parts by weight of carrots were prepared for 36 parts by weight of the base broth, and each was washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, mixed together with the above auxiliary ingredients, and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare retort baby food.

[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, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushrooms, 5 parts by weight of onions, and 3 parts by weight of carrots were prepared for 36 parts by weight of the base broth, and each was washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, mixed together with the above auxiliary ingredients, and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare retort baby food.

[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 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 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, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushrooms, 5 parts by weight of onions, and 3 parts by weight of carrots were prepared for 36 parts by weight of the base broth, and each was washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, mixed together with the above auxiliary ingredients, and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare retort baby food.

[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, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushrooms, 5 parts by weight of onions, and 3 parts by weight of carrots were prepared for 36 parts by weight of the base broth, and each was washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, mixed together with the above auxiliary ingredients, and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare retort baby food.

[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, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushrooms, 5 parts by weight of onions, and 3 parts by weight of carrots were prepared for 36 parts by weight of the base broth, and each was washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, mixed together with the above auxiliary ingredients, and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare retort baby food.

[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, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushrooms, 5 parts by weight of onions, and 3 parts by weight of carrots were prepared for 36 parts by weight of the base broth, and each was washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, mixed together with the above auxiliary ingredients, and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare retort baby food.

[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, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushrooms, 5 parts by weight of onions, and 3 parts by weight of carrots were prepared for 36 parts by weight of the base broth, and each was washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, mixed together with the above auxiliary ingredients, and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare retort baby food.

[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, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushrooms, 5 parts by weight of onions, and 3 parts by weight of carrots were prepared for 36 parts by weight of the base broth, and each was washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, mixed together with the above auxiliary ingredients, and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare retort baby food.

[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, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushrooms, 5 parts by weight of onions, and 3 parts by weight of carrots were prepared for 36 parts by weight of the base broth, and each was washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, mixed together with the above auxiliary ingredients, and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare retort baby food.

[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, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushrooms, 5 parts by weight of onions, and 3 parts by weight of carrots were prepared for 36 parts by weight of the base broth, and each was washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, mixed together with the above auxiliary ingredients, and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed into a retort container and sterilized at 121°C for 30 minutes to prepare retort baby food.

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 baby food 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 5.3 5.8 4.9 5.4 Comparative Example 5 6.0 6.1 5.7 5.8 Comparative Example 6 6.8 6.9 6.8 6.8 Example 10 7.1 7.0 7.2 7.1 Example 11 7.1 7.5 7.0 7.2 Example 12 7.5 7.5 7.3 7.4 Example 13 8.6 8.5 8.5 8.5 Example 14 8.8 8.8 8.9 8.8 Example 15 7.8 7.2 8.5 8.5 Example 16 7.6 7.2 7.5 7.4 Example 17 8.3 8.4 8.7 8.4 Example 18 7.7 7.9 7.2 7.5

Referring to Table 4, as a result of the sensory evaluation of baby food 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 baby food that was first aged using oil and secondly aged in a 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 overall baby food of Example 14 was evaluated by many as being able to feel the light taste and savory taste of the meat well harmonized with other ingredients, and the taste and flavor coming from the meat juice while being soft.

The baby food of Comparative Example 4 did not have a significant flavor of meat overall, and many evaluated that the texture of the meat contained in the baby food was mushy and that the unique savory taste of the meat was not felt. This is the result of the meat being processed without two maturation processes using oil and powder for maturation when manufacturing the baby food in Comparative Example 4, and the inherent taste, texture and flavor of the meat were reduced due to high temperature treatment for retort sterilization. It is judged as

In Comparative Example 5, the meat was soft, but there were many opinions that the unique taste of the meat could not be felt significantly throughout the baby food, which can be seen as a low evaluation score.

In Comparative Example 6, the meat was soft and had a unique chewy taste, but the opinion was that the umami and overall flavor coming from the meat juice in the meat contained in baby food were somewhat reduced. 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 was soft and had a good texture, but there were many opinions that the evaluation score was set low because the baby food had a peculiar meaty smell.

In Example 11, the meat was soft, but the unique texture was not realized, and there was an evaluation that the unpleasant smell of meat was not felt in the baby food. This can be seen as a result of the absence of starch in the powder for maturation and the failure of a double coating film to form.

Example 12 was a baby food that did not smell like meat and could be consumed smoothly, but there were many opinions that the inherent richness and flavor of the meat seemed to have been somewhat reduced due to the retort sterilization process.

Example 15 had good texture and taste, but it was judged to have a low evaluation score by the inspector because the baby food felt like a thick formulation. This can be seen as affecting the physical properties of baby food as the starch content in the powder for maturation increases.

In Example 16, the texture and taste of the meat contained in the baby food were good, but it was judged that the inspector's preference was not high due to the meat's unique odor.

In Example 18, the taste and flavor of baby food were excellent, but there were many opinions that some of the meat contained in the baby food was chewed with hard grains, forming a texture that was not suitable for baby food. 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 for producing retort baby food of the present invention, the double maturation of meat is achieved through a primary maturation process using oil when processing meat contained in baby food and a secondary maturation process using powder for maturation composed of starch and rice bran powder. Through the formation of a membrane, the loss of meat juice can be minimized 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 overall baby food.

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 rice, auxiliary ingredients, and the cooled meat and then heating to form a baby food composition; and
An eighth step of mixing the baby food composition into a retort container and sterilizing it. According to clause 1,
The first step is,
The method of producing retort baby food, 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 retort baby food, 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 chopped meat. According to clause 1,
The fourth step is,
A method for producing retort baby food, 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 retort baby food, characterized by adding one or more hot water extracts selected from broccoli, cauliflower, cabbage, and paprika.