KR102744266B1 - Meat curing solution and meat curing method by using the same - Google Patents

Abstract

The present invention relates to a meat brine and a meat curing method using the same, wherein 100 to 200 ml of a mixture of tuna solution, hexane 2.5, flower salt, and sugar is added to 4 L of purified water, and the tuna solution, hexane 2.5, flower salt, and sugar are mixed in a volume ratio of 1:1:1:1 to 1:2:2:3, and the meat is immersed in the meat curing method of the present invention and then aged in a refrigerator, so that the meat's fishy smell can be removed to improve its flavor and aroma. In addition, there is an advantage in that the meat texture is greatly improved by preventing the loss of meat juice, making the meat soft and chewy. In addition, the curing method of the present invention has the effect of improving digestion while enhancing the flavor and texture of the meat, reducing the burden of obesity, and increasing storability.

Description

Meat curing solution and meat curing method using the same {Meat curing solution and meat curing method using the same}

The present invention relates to a meat brining solution and a meat brining method using the same, and more specifically, to a meat brining solution capable of removing the meaty smell while increasing the soft texture of the meat, and a meat brining method using the same.

In general, meat refers to the meat of slaughtered animals used as food ingredients, including beef, pork, chicken, and lamb.

Meat basically contains the unique scent of the animal. In order to improve the taste, smell, and meat quality of the meat so that the taster can consume it appropriately, a process of mixing the meat with a salt solution and salting it before cooking it is necessary. For example, chicken sold on the market is raw chicken that has been salted in advance with the salt solution used in each store.

When meat is salted, not only is the salt absorbed into the meat better than in raw chicken, but the taste is improved by sugar and various seasoning additives, and the meat becomes softer by sugar and other synthetic meat tenderizers. As a result, salting is essential to improving the commercial value of meat.

In order to improve the taste, smell, and meat quality of meat, it is necessary to mix the meat with a brine solution and salt it before cooking. When salting is done, the meat quality is not only more flavorful than meat that is not salted, but the taste is improved by sugar and various seasoning additives, and the meat quality is made softer by sugar and other synthetic meat tenderizers, so many people prefer salted meat, and salting is essential to improving the commercial value of meat.

The commonly practiced curing methods include a dry method in which a curing solution containing seasoning ingredients is applied to the surface of meat and left to dry, a wet method in which meat is immersed in the curing solution and left for a certain period of time to allow it to soak in, and an injection method in which a small amount of the curing solution is injected subcutaneously into the meat through a hollow needle. Also known is a method in which a curing solution effectively penetrates meat using vacuum pressure, as disclosed in Korean Patent Publication No. 2002-0053903.

However, when meat is marinated in a commonly used brine and then processed for cooking by grilling, frying, smoking, etc., the meat's unique aroma, such as a fishy smell, may still be present, and it may lack depth of flavor or meat juice.

Accordingly, the inventors of the present invention have continued to conduct research to develop a meat curing method capable of removing the meat's fishy smell while increasing the soft texture of the meat, and have discovered that by soaking the meat in a meat curing solution prepared by mixing tuna liquid, nucleic acid, flower salt, and sugar in a specific ratio and then aging it, the meat's fishy smell is removed, flavor and aroma are improved, while preventing the loss of meat juice, increasing the soft and chewy texture of the meat and aiding digestion, thereby completing the present invention.

The technical problem to be solved in the present invention is to provide a meat curing solution capable of removing the meaty smell while increasing the soft texture of the meat.

Another technical problem to be solved in the present invention is to provide a method for salting meat using the meat salt solution.

In order to solve the above technical problem, the present invention provides a meat brine solution containing tuna liquid, nucleic acid 2.5, flower salt, sugar, and purified water as effective ingredients.

Preferably, the meat brine is characterized by being a mixture of tuna solution, nucleic acid 2.5, flower salt, and sugar in a volume ratio of 1:1:1:1 to 1:2:2:4.

Preferably, the meat brine is characterized by adding 100 to 200 ml of a mixture of tuna liquid, 2.5 parts nucleic acid, flower salt, and sugar to 4 L of purified water.

In order to solve the other technical problems mentioned above, the present invention provides a method for curing meat using the meat curing solution.

Preferably, the method for curing said meat is characterized by comprising the following steps:

(S1) Step of preparing and trimming meat;

(S2) a step of immersing the prepared meat in the brine; and

(S3) A step of maturing the above-mentioned immersed meat in a refrigerator.

Preferably, the step (S2) is characterized in that 90 to 110 parts by weight of meat are immersed per 100 parts by weight of the brine.

Preferably, the immersion in the step (S2) is characterized in that it is performed for 11 to 13 hours.

Preferably, the maturation in the step (S3) is characterized in that it is performed for 5 to 7 hours.

In this way, by salting meat using the meat salting solution according to the present invention, the meat's fishy smell can be removed, thereby improving its flavor and aroma. In addition, there is an advantage in that the meat texture becomes soft and chewy by preventing the loss of meat juice, thereby greatly improving its texture. In addition, according to the salting method of the present invention, while increasing the flavor and texture of meat, it has the effect of improving digestion, reducing the burden of obesity, and increasing storage properties.

The following drawings attached to this specification illustrate preferred embodiments of the present invention and, together with the contents of the invention described above, serve to further understand the technical idea of the present invention; therefore, the present invention should not be interpreted as being limited to matters described in such drawings.
Figure 1 is a diagram illustrating a salting method using a salting solution according to the present invention.

The present invention is described in more detail below.

The present invention provides a meat brine solution containing tuna liquid, nucleic acid 2.5, flower salt, sugar, and purified water as active ingredients.

By salting meat using the meat salt solution according to the present invention, the meat's fishy smell can be removed, thereby improving its flavor and aroma.

The meat used in the present invention is animal meat with protein as its main component, and includes beef, pork, chicken, etc. Specifically, it may include pork such as ribs, neck, pork belly, whole body, loin, flank, and tenderloin, and beef such as neck, sirloin, rib end, tenderloin, rump, rump, flank, ribs, foreleg, and oxtail.

According to one embodiment of the present invention, the meat brine is characterized in that tuna solution, nucleic acid 2.5, flower salt, and sugar are mixed in a volume ratio of 1:1:1:1 to 1:2:2:4, preferably 2:3:3:4.

The components of the above brine solution can achieve the unique effects of the present invention by being mixed within the above range, and furthermore, they can prevent protein denaturation and maintain homeostasis, as well as preserve the meat juice of the brine-treated meat, thereby significantly improving the meat color and meat quality.

According to one embodiment of the present invention, the meat brine is characterized in that 100 to 200 ml of a mixture of tuna liquid, 2.5 parts nucleic acid, flower salt, and sugar is added to 4 L of purified water.

The brine according to the present invention contains purified water, and the purified water is not particularly limited as long as it can dissolve salt, synthetic seasoning, and sugar.

The above brine may further contain a synthetic seasoning. The synthetic seasoning is an ingredient that provides a deep and savory flavor to processed meat, and its type is not particularly limited as long as it is known or commercially available. The synthetic seasoning is sold under trade names such as beef dashi, beef dashi, and MSG, and generally includes a nucleic acid-based seasoning or an amino acid-based seasoning, and may further contain beef tallow. The beef tallow is fat obtained from beef carcass, and may contain palmitic-2-stearin, stearo-2-palmitin, oleo-2-palmitin, and palmitostearolein. The above nucleic acid seasonings, like amino acid seasonings, are ingredients that provide savory taste, such as disodium 5'-inosinate, disodium 5'-guanylate, disodium 5'-ribonucleotide, and calcium 5'-ribonucleotide. Amino acid seasonings include sodium salt of glutamic acid, aspartic acid, and sodium succinate. As a specific example, the beef-flavored synthetic seasoning may include salt, amino acid-based seasoning (e.g., monosodium L-glutamate), sugar (e.g., refined sugar), starch (e.g., corn starch), soy sauce powder, seasoning mixture, monosaccharide (e.g., glucose), beef tallow, onion powder, garlic powder, pepper (e.g., black pepper), nucleic acid-based seasoning (e.g., disodium 5'-inosinate or disodium 5'-ribonucleotide), phosphate (e.g., calcium phosphate), yeast extract, organic acid (e.g., citric acid), and succinate (e.g., disodium succinate).

In addition, the present invention provides a method for curing meat using the meat curing solution.

The above brine can be used immediately after mixing, but may go through a maturing step if necessary.

According to one embodiment of the present invention, the method for curing meat is characterized by comprising the following steps:

(S1) Step of preparing and trimming meat;

(S2) a step of immersing the prepared meat in the brine; and

(S3) A step of maturing the above-mentioned immersed meat in a refrigerator.

According to one embodiment of the present invention, the step of preparing meat in the step (S1) is to remove unnecessary fat and pus from the meat, or in the case of rib meat, to remove fascia. If unnecessary parts are distributed in the meat, the effect of the curing step using the curing solution may be reduced.

According to one embodiment of the present invention, the step (S2) is characterized in that 90 to 110 parts by weight of meat are immersed per 100 parts by weight of the brine. Through this immersion step, the brine having an appropriate salinity can be permeated into the meat.

According to one embodiment of the present invention, in the step (S2), the immersion is characterized by being performed for 11 to 13 hours. In this case, if the immersion time is less than 11 hours, it is difficult to obtain the intended effect of the present invention, and if the immersion time exceeds 13 hours, there is a concern that the meat may become too soft and the texture may deteriorate.

According to one embodiment of the present invention, the maturation in step (S3) is characterized in that it is performed for 5 to 7 hours. Through this maturation step, excessively permeated brine can be drained, and accordingly, proper salting of the meat can be achieved.

In this way, by salting meat using the meat salting solution according to the present invention, the meat's fishy smell can be removed, thereby improving its flavor and aroma. In addition, there is an advantage in that the meat texture becomes soft and chewy by preventing the loss of meat juice, thereby greatly improving its texture. In addition, according to the salting method of the present invention, while increasing the flavor and texture of meat, it has the effect of improving digestion, reducing the burden of obesity, and increasing storage properties.

Hereinafter, in order to help understand the present invention, examples and the like will be described in detail. However, the examples according to the present invention may be modified in various different forms, and the scope of the present invention should not be construed as being limited to the following examples. The examples of the present invention are provided to more completely explain the present invention to a person having average knowledge in the art.

<Example 1> Meat curing solution and meat curing process

A meat brine was prepared by mixing 2 Tbs of tuna liquid, 2.5 3 Tbs of nucleic acid, 3 Tbs of flower salt, 4 Tbs of sugar, and 4 liters of purified water.

Pork belly was prepared as pork and cut into 1.4 cm thick pieces. The fat and oil parts of the cut pork belly were evenly arranged, and 4 kg of meat was soaked in the above brine for 12 hours. After that, the soaked meat was taken out and aged in the refrigerator for 6 hours.

<Comparative Example 1>

Meat was salted in a similar manner to Example 1, except that a meat salting solution prepared by mixing 1 Tbs of tuna liquid, 2.5-3 Tbs of nucleic acid, 3 Tbs of flower salt, 2 Tbs of sugar, and 4 liters of purified water was used.

<Comparative Example 2>

The meat brine prepared in Example 1 was used, but instead of immersing the meat in the brine, the brine was applied to the surface of the meat by spraying, and then aged in a refrigerator for 6 hours.

<Example 1> Sensory evaluation

In order to observe the sensory characteristics of the salted meat according to the present invention, a sensory test was conducted to compare the salted meat in Example 1 and the salted meat in Comparative Examples 1 and 2. The results are shown in Table 1 below.

A sensory test was conducted three times with 20 sensory testers to evaluate the taste, aroma, soft and chewy texture of the cured meat, color, and overall preference.

The 5-point comparative scale method was used as the test method, and 5 points were given for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike. The final response scores were added up to calculate the arithmetic mean.

Example 1 Comparative Example 1 Comparative example taste 5.0 4.1 3.4 incense 5.0 3.2 2.6 Soft and chewy texture 5.0 3.1 2.5 Color sense 5.0 4.8 3.9 Overall symbol 5.0 3.3 2.8

As shown in Table 1 above, the meat cured in Example 1 received excellent evaluations in the evaluations of taste, aroma, soft and chewy texture, color, and overall preference.

<Experimental Example 2> Confirmation of improved digestive function

In Example 1, the meat treated with salting and in Comparative Examples 1 and 2 was given to 40 men and women of all ages, 10 to 40 years old, at 110 ml per meal once a day for 10 days, and after the 10-day meal, the degree of improvement in digestive function was indicated using a 5-point rating scale (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad) as shown in Table 2 below.

Digestive function
Improvement effect Example 1 4.8 Comparative Example 1 3.4 Comparative Example 2 3.3

As shown in Table 2 above, it was confirmed that meat cured according to the present invention had an excellent effect in improving digestive function.

<Experimental Example 3> Evaluation of weight and blood cholesterol reduction

ICR mice were used as experimental animals, and the diets were compared while feeding them the meat cured in Example 1 and the feed containing the meat cured in Comparative Examples 1 and 2.

In this experiment, the basic diet was AIN-76, and the normal group and the test control group were compared using casein (Japan) as the protein source, corn starch (Cheil Jedang) as the carbohydrate source, and corn oil (subject) as the fat source. The feed containing the cured meat used in this experiment was administered orally 1 ml at a set time every day, and the drinking water was allowed to be consumed ad libitum. The test animals were kept in a constant temperature (20±2℃), constant humidity (50±5%), 12-hour photoperiod, and were housed in polycarbonate cages, 2 at a time, under constant conditions. In animals, cholesterol circulates through the bloodstream and is synthesized in several organs, and if the cholesterol level in the bloodstream is high, it is a major cause of arteriosclerosis. Therefore, the analysis items were (1) body weight change and food intake, and (2) blood cholesterol and neutral lipids.

After the experimental animals were fasted for 12 hours, anesthetized by inhalation of ether, blood was collected from the inferior vena cava of the abdomen, and plasma was separated by centrifugation (15 min, 3,000 RPM) after treatment with heparin to measure lipid content.

The internal organs (liver, epididymis, kidney) of each experimental animal were immediately removed after blood collection, rinsed several times with PBS (phosphate buffered saline) solution, and then compared and quantified to remove surface moisture. Plasma neutral lipids were measured by measuring the absorbance at 550 nm using the colorimetric neutral lipid measurement reagent (Asan kit) using the enzymatic method of McGowan et al. (1983). Plasma total cholesterol was measured by measuring the absorbance at 500 nm using the colorimetric total cholesterol measurement reagent (Asan kit) using the enzymatic method of Allain et al. (1974), and the absorbance was compared with the cholesterol standard curve for quantification. The lipids in the organs were finely chopped using the method of Folch et al. (1957) and extracted in a 2 ml, chloroform: methyl alcohol 2:1 solution. Neutral lipids and cholesterol were quantified in the same way as in plasma. Each item was statistically processed and the average value was used.

(1) Weight change

The body weight changes and food intake of the experimental animals are shown in Tables 3 and 4, respectively.

Referring to Table 3 below, it can be confirmed that in the case of experimental animals orally fed a diet including cured meat in Example 1, the body weight was similar or decreased compared to before the experiment, whereas in the case of experimental animals orally fed a diet including cured meat in Comparative Examples 1 and 2 and the normal group, the body weight increased compared to before the experiment.

Referring to Table 4 below, it was confirmed that the food intake of the experimental animals and the normal group that were orally fed a diet including the meat cured in Example 1 and the meat cured in Comparative Examples 1 and 2 was similar.

Before experiment (g) After experiment (g) Example 1 27.51 25.18 Comparative Example 1 27.54 28.23 Comparative Example 2 27.75 28.35

Dietary intake (g) Example 1 4.1 Comparative Example 1 4.1 Comparative Example 2 4.1

Through this, it was confirmed that the body weight of the experimental animals that consumed the diet including the cured meat of Example 1 did not increase at all despite the food intake of all the experimental animals being similar, but was similar to or decreased compared to before the experiment, indicating that it can be utilized as an anti-obesity cured meat.

(2) Blood cholesterol and neutral lipids

The plasma neutral lipids, plasma cholesterol, epididymal neutral lipids, renal tissue neutral lipids, and liver tissue cholesterol of the experimental animals are shown in Tables 5 and 6 below.

Referring to Table 5 below, the test control group that consumed the diet including the cured meat of Example 1 showed a significant decrease in plasma neutral lipids compared to before the experiment, whereas the test control group that consumed the diet including the cured meat of Comparative Examples 1 and 2 showed no significant change.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 121 112 Comparative Example 1 121 123 Comparative Example 2 120 124

Referring to Table 6 below, it can be confirmed that the control group that consumed the diet including the cured meat of Example 1 showed a significant decrease in plasma cholesterol compared to before the experiment, whereas the diet including the cured meat of Comparative Examples 1 and 2 showed no significant change.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 156 126 Comparative Example 1 157 158 Comparative Example 2 157 159

Through the above results, it was confirmed that the diet including the salted meat of Example 1 according to the present invention had the characteristic of improving fat and cholesterol by confirming the phenomenon of a decrease in the amount of neutral lipids.

<Test Example 4> Microbial Detection Test

According to the present invention, meat cured was stored under -10℃ freezing conditions, and samples were collected at one-week intervals to investigate changes in the microbial quality of the product.

Microbial detection analysis was performed using a standard method in accordance with the Food Code, and microbial items for the quality control items of total bacterial count, coliform bacteria, and Staphylococcus aureus were tested and confirmed. For samples that had been stored for more than 12 weeks, a mold item was additionally confirmed. 10 g of the sample and 90 ml of sterilized saline solution (0.85%) were placed in a microbial sample homogenizer bag, homogenized using a microbial sample homogenizer, and used as the test solution. 1 ml of this test solution was dispensed onto 3M's petrifilm paper and cultured in an incubator (37±1℃) for 24 hours. The colony-forming bacteria were counted and the average value of 2-3 repetitions was used to express the bacterial count per g of sample (CFU/g). The mold was detected after cultured in an incubator (28±1℃) for more than 4 weeks.

The results are shown in Table 7 below.

Storage period Test items Example 1 Comparative Example 1 Comparative Example 2 1 week later General bacterial count 1.2x10 2.2x10 2.3x10 coliform bacteria N.D N.D N.D Staphylococcus aureus N.D N.D N.D 4 weeks later General bacterial count 1.8x10 2.1x10 2.6x10 coliform bacteria N.D N.D N.D Staphylococcus aureus N.D N.D N.D 8 weeks later General bacterial count 2.5x10 3.1x10 3.6x10 coliform bacteria N.D N.D N.D Staphylococcus aureus N.D N.D N.D 12 weeks later General bacterial count 2.8x10 3.4x10 4.5x10 coliform bacteria N.D N.D N.D Staphylococcus aureus N.D N.D N.D mold N.D N.D N.D

As shown in Table 7 above, after one week of storage, the total bacterial counts were 2.2x10 CFU/g and 2.3x10 CFU/g for the salted meats of Comparative Examples 1 and 2, respectively, which was slightly higher than the 1.2x10 CFU/g for the salted meats of the present invention, and coliform bacteria and Staphylococcus aureus were not detected in any samples.

<Test Example 6> Evaluation of storage properties of cured meat

The salted meat according to the present invention was stored under -10℃ freezing conditions for 8 weeks, and then the odor and texture were evaluated using the same method as in Test Example 3, and the results are shown in Table 8 below.

Storage period unpleasant smell
Texture Example 1 4 weeks later 4.9 4.8 8 weeks later 4.7 4.5 Comparative Example 1 4 weeks later 3.2 3.3 8 weeks later 1.9 1.8 Comparative Example 2 4 weeks later 2.5 2.2 8 weeks later 1.5 1.2

As shown in Table 8 above, the meat cured according to the present invention had almost no unpleasant odor even after 8 weeks and had a chewy texture, whereas the meat cured in Comparative Examples 1 and 2 began to have an unpleasant odor after 4 weeks of storage and was evaluated as having an unfavorable texture after 8 weeks.

While the specific parts of the present invention have been described in detail above, it is obvious to those skilled in the art that such specific descriptions are merely preferred embodiments and that the scope of the present invention is not limited thereto. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

For 4 L of purified water, 100 to 200 ml of a mixture of tuna liquid, 2.5 parts nucleic acid, flower salt, and sugar is added.
The above tuna liquid, nucleic acid 2.5, flower salt and sugar are mixed in a volume ratio of 2:3:3:4.
A meat curing solution characterized by further comprising at least one amino acid-based seasoning selected from the group consisting of sodium salt of glutamic acid, sodium aspartic acid, and sodium succinate as synthetic seasonings, and beef tallow.
(S1) Step of preparing and trimming meat;
(S2) A step of soaking 90 to 110 parts by weight of the prepared meat for 11 to 13 hours in 100 parts by weight of the meat brine according to Article 1; and
(S3) a step of maturing the above-mentioned immersed meat in a refrigerator for 5 to 7 hours;
In the above step (S2), 90 to 110 parts by weight of meat are immersed in 100 parts by weight of the brine,
In the above step (S2), immersion is performed for 11 to 13 hours,
In the above step (S3), maturation is performed for 5 to 7 hours,
A method for salting meat by removing unnecessary fat and pus from the meat or removing the fascia of the ribs in the above step (S1). delete delete delete delete