KR20030058525A - A pork sirloin-ham using curing agent containing vegetable tenderizer and process for preparation thereof - Google Patents

Abstract

PURPOSE: A method of preparing pork sirloin ham by adding an optimum concentration of a natural tendering agent to a curing agent and then injecting them to pork sirloin ham is provided. Therefore, the product has soft and smooth texture without adversely affecting a taste and flavor. CONSTITUTION: To produce pork sirloin ham, 3 to 10 parts by weight of a natural tendering agent is added to 100 parts by weight of a curing agent to adjust the pH of the curing agent to 4.5 to 5.5 and then injected into pork sirloin ham. The pork sirloin ham has improved softness and texture by relaxation or decomposition of a cross link between a thick filament and thin filament of myofibrillar proteins.

Description

A pork sirloin-ham using curing agent containing vegetable tenderizer and process for preparation

The present invention relates to a method for preparing pork sirloin ham, which can have a soft and flexible texture by using a salt containing a vegetable natural softener powdered by lyophilizing pears and kiwi. More specifically, the present invention is a lyophilized vegetable softener powder (pear, kiwi) in a certain concentration in the dyeing agent and injected into the pork loin (tuming) by tumbling (aging) and then heat treatment to the sensory quality One of the factors relates to a method of manufacturing pork processed foods that can improve the year and texture.

In order to improve the year of meat, vinegar, spices, wine, vinegar, pear juice, radish juice, etc. have been used in the traditional way, but due to the manufacturing process or product characteristics, the actual application in the processing plant unit has many problems. As it is partly used in manufacturing, there has been no utilization in the manufacture of processed ham products. The most widely used pork parts in meat products are sirloin and hind legs. However, these areas are disadvantageous in that the heat treatment during ham production due to the characteristics of connective tissue and muscle fiber results in poor solubility of connective tissue, resulting in poor quality and texture, resulting in poor sensory quality characteristics. there was.

In order to solve these problems, the present inventors washed vegetable natural softeners, ie, pears and kiwis, and then peeled or shredded as they were, respectively, lyophilized, powdered, and treated by a certain concentration and pH to remove myofibrils. The present invention was completed by measuring the Myofibrillar Fragmentation Index (MFI) and analyzing the same to find the optimum concentration and applying it in the preparation of sirloin ham.

Accordingly, an object of the present invention is to prepare a lyophilized vegetable natural softener powder in a dyeing agent and inject a predetermined amount of the solution into the fillet to improve the sensory quality characteristics by improving the softness and texture of the sirloin ham. The present invention provides a method for manufacturing processed meat products using the same.

The present invention adds a natural emollient at an optimal concentration to the dyeing agent used in making pork fillet, and injects it to cross between thick filament and thin filament in Myofibrillar proteins. We developed a simple way to increase product value by relaxing or disassembling the cross link to have a soft and flexible structure, and completed it by analyzing and evaluating physical and sensory quality characteristics.

Hereinafter, the configuration and operation of the present invention.

1 is a schematic diagram showing a preferred manufacturing process of the present invention.

The present invention comprises the steps of setting the optimal blending ratio of the vegetable natural softener in the dyeing agent to improve the age and texture of pork fillet; It is composed of the steps of injecting and aging the determined mixture ratio, heat treatment, cooling, packaging.

Pork loin is most preferably used in the present invention, but in some cases, a part such as tenderloin or neck may be used.

First step: pretreatment of vegetable natural softener-containing dye

3, 5 and 10 parts by weight of lyophilized pears and kiwis were added to a salt solution consisting of 11% salt, 0.2% nitrite, 2.35% phosphate, 2.5% sugar, 4.5% spices and 79.45% water. It is to inject 15 parts by weight for 100. Preferred natural emollients are lyophilized powders of pears and kiwis containing shells. The optimal pH of the vegetable softener-containing salts is 5.0-7.0 for lyophilized pear powder and 4.5-5.5 for lyophilized kiwi powder. In addition, the preferred input ratio to the dyeing agent 100 was 3 to 10 parts by weight of lyophilized pear powder and 3 parts by weight of lyophilized kiwi powder.

2nd process: processing of sirloin ham

In the first step, the pork fillet in which the natural softener-containing dye is injected is tumbled for 30 minutes, aged for 48 hours in a 5 ° C. refrigerator, and then heat-treated. The heat treatment conditions were drying (60 ° C, humidity 20%, 1 hour), smoking (60 ° C, humidity 25%, 1 hour), primary heating (60 ° C, humidity 99%, 1 hour), and secondary heating was performed. It is carried out at 75 ° C (90% humidity) until the core temperature of sirloin ham reaches 72 ° C. After heat treatment, cool the fillet ham in the refrigerator at 5 ℃ until the center temperature is below 10 ℃ and vacuum-pack it in Nylon / PE film.

A preferred method of making the product of the invention is shown in FIG.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

Example 1: Analysis of the effect of increasing the plant natural softener according to the treatment type

After washing the pears and kiwi clean, and peeled and containing the shells were prepared respectively. This was chopped into a meat mixer, rapidly frozen at -50 ° C for 4 hours, completely dried at -80 ° C in a freeze dryer for 72 hours, and then completely powdered to facilitate dissolution and dispersion when added to a dyeing agent. 10 parts by weight of 100 parts of distilled water was incubated for 48 hours at 5 ° C., and MFI (Myofibrillar Framentation Index) was measured to analyze the effect.

Experimental results As shown in Table 1, the shelled treatments were significantly effective at increasing P <0.001. Therefore, it was found that it is effective in terms of simplicity and effectiveness to wash and freeze-dry as it is, and to use these powders without going through the process of removing the shell from the processing plant.

Statistical analysis of all data including the following Table 1 was performed by analysis of variance using SAS statistical program, and the mean-to-mean significance test was analyzed by Duncan's multiple range test to analyze the result difference between treatments ( P <0.05, P <0.01, P <0.001).

Result of Year Enhancement Effect by Type of Natural Softener (N = 10) No treatment Treatment Zone 1 Treatment 2 Treatment Zone 3 Treatment Zone 4 Softener treatment No treatment Lyophilized Pear Powder Lyophilized Kiwi Powder Peel With shell Peel With shell Softening Effect (MFI) ¹⁾ 153.27 ± 6.45 ^c 242.7 ± 15.11 ^b 288.23 ± 6.47 ^a 277.63 ± 5.56 ^a 282.60 ± 7.23 ^{a 1)} Myofibrillar Framentation Index (MFI): Significant differences were found at myofibrillar fragmentation index ^{a, b} P <0.001.

Example 2 Analysis of Soft Enhancement Effect of Vegetable Natural Softener by pH

In Example 1, the softening agent of the lyophilized powder of the bark and pear kiwi containing the skin proved to be effective in simplicity and effectiveness was analyzed by artificially adjusting the pH to verify the effect of pH.

The pH of the lyophilized bark-containing pear powder is 4.7 and the pH of the kiwi powder is 3.1, which can lower the pH of the salting agent when added to the salting agent. Can vary. Therefore, the MFI was investigated for various pHs because there is a possibility of a difference in the year-promoting effect. The pH of the treatment group in which 10% of lyophilized pear powder was added to distilled water was 5.8, and the treatment in which 10% of lyophilized kiwi powder was added was 4.5. After adjusting the pH to 3, 4, 5, 6, and 7 using 1N HCl and 1N NaOH, the results of analyzing the trend of MFI are shown in Tables 2 and 3.

As shown in Table 2, MFI measurement showed no significant difference in the year increase from pH 3.0 to 7.0. Therefore, even if the pH was changed by the additive used in the preparation of the salt solution, it was confirmed that there was no change in the flue-improving effect of the lyophilized pear powder. However, in fact, the salting agent used in the present invention is composed of 11% salt, nitrite 0.2%, phosphate 2.35%, sugar 2.5%, spices 4.5%, water 79.45%, wherein the pH of the salt solution was 6.6, the salt solution of this composition When 3, 5, and 10 parts by weight of lyophilized pear powder was added to 100, the pH was 6.15, 6.00, and 5.80, respectively. The optimal pH of the lyophilized pear powder-containing salting agent was 5.0 to 7.0 based on the MFI analysis results. It was.

Year Enhancement Effect of Lyophilized Pear Powder at Each pH (N = 6) No adjustment Treatment tool 1 Treatment 2 Processing Unit 3 Treatment tool 4 Processing 5 pH 5.8 3.0 4.0 5.0 6.0 7.0 MFI 297.13 ± 15.40 298.23 ± 23.79 296.57 ± 21.27 312.83 ± 9.45 300.80 ± 13.91 300.90 ± 6.42

As shown in Table 3, in the experiment using lyophilized kiwi powder, the pH control group and the sample adjusted to pH 5.0 showed significantly high MFI. As described above, the salt is composed of 11% salt, nitrite 0.2%, phosphate 2.35%, sugar 2.5%, spices 4.5%, water 79.45%, the pH of the salt solution is 6.6. When the lyophilized kiwi powder was added to 3, 5, and 10 parts by weight of the salt solution 100, the pHs were 5.4, 5.0, and 4.5, respectively. Considering that the MFI measurement results of Table 3 showed a significantly higher result at pH 4.5-5.0, it was confirmed that the optimum pH of the salt inhibitor was between 4.5-5.0 when utilizing lyophilized kiwi powder.

Yearly Enhancement Effect of Freeze-Dried Kiwi Powder for Each pH (N = 6) No adjustment Treatment tool 1 Treatment 2 Processing Unit 3 Treatment tool 4 Processing 5 pH 4.5 3.0 4.0 5.0 6.0 7.0 MFI 323.50 ± 0.78 ^a 301.00 ± 6.44 ^b 298.60 ± 9.69 ^b 320.03 ± 7.33 ^a 304.90 ± 12.85 ^b 297.93 ± 2.11 ^{b a, b} P <0.01, significant difference

Example 3 Determination of Optimal Dose of Vegetable Natural Softener

To determine the optimal dose, lyophilized pear and kiwi freeze-dried powders were prepared for salt 100 with salt salt consisting of 11% salt, 0.2% nitrite, 2.35% phosphate, 2.5% sugar, 4.5% spices and 79.45% water. 3, 5, and 10 parts by weight, respectively, 15 parts by weight of the injection of 100 to 100 parts by weight after tumbling and aging, the MFI was measured using a sample before heat treatment is shown in Tables 4 and 5.

In Tables 4 and 5, the MFI of the pear and kiwi added treatments was significantly higher than that of the non-added control, demonstrating the effectiveness of adding 3 to 10 parts by weight of the dyeing agent 100, respectively. .

MFI of fillet before heating with lyophilized pear powder as softener (N = 3) Control Treatment Zone 1 Treatment 2 Treatment Zone 3 Softener concentration 0 3 5 10 MFI ^* 149.85 ± 6.52 ^c 210.05 ± 49.20 ^b 279.00 ± 19.15 ^a 226.55 ± 21.62 ^{ab *} P <0.01

MFI (N = 3) of sirloin before heating with lyophilized kiwi powder as softener Control Treatment Zone 1 Treatment 2 Treatment Zone 3 Softener concentration 0 3 5 10 MFI ^* 149.85 ± 6.52 ^b 289.15 ± 31.59 ^a 309.05 ± 11.94 ^a 294.45 ± 11.57 ^{a *} P <0.001

Example 4 Shear Force and Histological Properties by Mechanical Measurement of Fillet Ham Treated with Natural Softener-Containing Salt

Warner-Bratzler shear force and histological characteristics were investigated to confirm the improvement of the flue after heat treatment. Histological characteristics were evaluated by cutting the sample into 2 × 2 × 2cm and obtaining a texture profile analysis curve using an Instron (Universal testing machine, Model 1140, England). At this time, the condition of the instrument was Deformation degree 67%, Crosshead speed 100mm / min.

Tables 6 and 7 show shear and histological characteristics of sirloin ham prepared by injecting 15 parts by weight of salt-free solution containing lyophilized pear and kiwi powder, each containing 15% by weight of sirloin. The difference between the two is shown to have a very high significance, this result means that when the lyophilized pear and kiwi powder is mixed and injected into the dyeing agent and added during the preparation of sirloin ham, the effect is very high in the year. Compared with the histological characteristics, there were significant differences in gumability (shearing strength × cohesiveness) and chewability (guminess × elasticity). Therefore, the preferred lyophilized pear and kiwi powder in terms of shear force and histological properties were 3 to 10 parts by weight, respectively, relative to the dyeing agent 100.

Shear force and histological characteristics of sirloin ham prepared with lyophilized pear powder-containing dye (N = 3) Control Treatment Zone 1 Treatment 2 Treatment Zone 3 Softener concentration 0 3 5 10 Shear force (kg / cm ² ) ^*** 8.36 ± 0.25 ^a 2.85 ± 0.39 ^c 3.94 ± 0.38 ^b 4.49 ± 0.47 ^b Adhesion ^** 0.03 ± 0.00 ^c 0.07 ± 0.01 ^ab 0.04 ± 0.02 ^bc 0.09 ± 0.02 ^a Cohesive 0.56 ± 0.13 0.55 ± 0.14 0.48 ± 0.12 0.48 ± 0.03 Elasticity 0.74 ± 0.08 0.75 ± 0.17 0.64 ± 0.13 0.70 ± 0.01 Swordsman ^** 4.65 ± 1.09 ^a 1.57 ± 0.39 ^b 1.89 ± 0.48 ^b 2.14 ± 0.13 ^b Authorship ^* 3.48 ± 1.20 ^a 1.21 ± 0.58 ^b 1.23 ± 0.50 ^b 1.50 ± 0.11 ^{b *} P <0.05; ^** P <0.01; ^*** P <0.001 The same character on the same line as ^{a, b, c} has no significant difference

Shear force and histologic characteristics of sirloin ham prepared with lyophilized kiwi powder containing salt (N = 3) Control Treatment Zone 1 Treatment 2 Treatment Zone 3 Softener concentration 0 3 5 10 Shear force (kg / cm ² ) ^*** 8.36 ± 0.25 ^a 3.05 ± 0.39 ^c 3.50 ± 0.37 ^bc 3.69 ± 0.48 ^b Adhesion ^* 0.03 ± 0.00 ^b 0.17 ± 0.08 ^a 0.04 ± 0.02 ^b 0.09 ± 0.02 ^b Cohesive 0.56 ± 0.13 0.48 ± 0.12 0.49 ± 0.12 0.46 ± 0.05 Elasticity 0.74 ± 0.08 0.66 ± 0.08 0.71 ± 0.12 0.69 ± 0.10 Gladness ^*** 4.65 ± 1.09 ^a 1.48 ± 0.36 ^b 1.70 ± 0.41 ^b 1.69 ± 0.18 ^b Authorship ^** 3.48 ± 1.20 ^a 1.00 ± 0.35 ^b 1.24 ± 0.53 ^b 1.17 ± 0.29 ^{b *} P <0.05; ^** P <0.01; ^*** P <0.001 The same character on the same line as ^{a, b, c} has no significant difference

Example 5 Sensory Quality Characteristics of Sirloin Ham Treated with Natural Softener-Containing Salting Agent

Descriptive Analysis with Scaling results of sirloin ham prepared by treating a natural softener-containing dye are shown in Table 8. The sensory test was designed to give a subjective score between 1 and 9, with flavor and odor being 1 to 3; weak, 4 to 6, usually 7 to 9; strong, and unpleasant to 1 to 3; weak, 4 ~ 6; usually, 7-9; strong, year 1 ~ 3; toughness, 4 ~ 6, normal, 7 ~ 9; gave a score to the age, sensory test personnel 20 well-trained muscle food laboratory in Seoul National University Seventeen men and women in their early 30s were selected.

As shown in Table 8, there was no significant difference in odor, flavor, and odor in all treatments, but in the year of the present invention, it was higher in all treatments than control. Therefore, in terms of sensory evaluation, the most preferable lyophilized pear powder for the dyeing agent 100 was 3 to 10 parts by weight, and in the case of kiwi powder, 3 parts by weight, which obtained 5.56 points equal to 10 parts by weight of pear powder.

Scale Descriptive Analysis of Fillet Ham Prepared by Lyophilized Pear and Kiwi Powder Containing Dyeing Agent smell zest Displeasure Year ^* Control 3.63 ± 2.39 5.00 ± 2.39 1.88 ± 1.13 4.25 ± 2.25 ^b Treatment tool 1 Pear 3% 4.56 ± 1.67 4.22 ± 1.99 2.33 ± 2.18 6.67 ± 1.22 ^a Treatment 2 5% 3.00 ± 1.22 3.11 ± 1.27 2.22 ± 1.09 5.22 ± 0.83 ^ab Processing Unit 3 10% times 3.56 ± 1.42 3.67 ± 1.73 2.78 ± 2.33 5.56 ± 1.33 ^ab Treatment tool 4 Kiwi 3% 3.56 ± 1.13 3.44 ± 1.67 3.00 ± 2.69 5.56 ± 1.59 ^ab Processing 5 Kiwi 5% 2.78 ± 1.09 3.00 ± 1.00 2.44 ± 1.24 4.67 ± 2.65 ^b Treatment Tool 6 Kiwi 10% 3.63 ± 1.51 3.38 ± 1.19 2.88 ± 1.96 5.38 ± 2.26 ^{ab *} There is no significant difference in the same letter in the same column as P <0.05 ^{a, b}

In the results of Example 1 above, the lyophilized powder using the pear and kiwi without peeling was effective in terms of effectiveness and economics.

Considering the results of Example 2, the optimum pH of the lyophilized pear powder-containing salting agent was 5.0 to 7.0, and the optimum pH of the lyophilized kiwi powder-containing salting agent was 4.5 to 5.0. However, considering the results analyzed in Example 4, the addition of 3 parts by weight of lyophilized kiwi powder to the dyeing agent 100 (pH 5.4) shows that the effect of improving the year, the optimum pH of the kiwi powder-containing dyeing agent is 4.5 to 5.5 It was confirmed.

In the results of Example 3, the MFI of the lyophilized pear and kiwi powder added group was significantly higher than the control group without the addition of 3-10 parts by weight of the dyeing agent 100, respectively. The pear and kiwi powder addition levels were 3 to 10 parts by weight relative to the dyeing agent 100, as demonstrated, and also considering the results of the shear force and histological properties in the heat treated sirloin shown in Example 4. However, in the sensual evaluation of Example 5, 3 to 10 parts by weight for lyophilized embryo powder and 3 parts by weight for lyophilized kiwi powder. Based on the results of the above Examples 3 to 4, it was analyzed that the optimal amount of lyophilized pear powder to the dyeing agent 100 was 3 to 10 parts by weight, and the optimal amount of lyophilized kiwi powder was 3 parts by weight.

As described above, as described above, the sirloin ham according to the present invention prepared by injecting a predetermined amount of a natural softening salt agent made by adding a certain amount of a vegetable natural softener (pear and kiwi) to a pork fillet in a pork fillet is As a result of sensory evaluation, the effect was very high in shear force without any influence on smell, flavor, and off-flavor. It has been evaluated and proved to be excellent, and it is a very useful invention in the food processing industry because it can be applied relatively simply.

Claims (4)

Method for producing pork fillet ham, characterized in that the pear or kiwi is finely chopped and the lyophilized powdered vegetable softener is added to the dyeing agent and then injected into the sirloin for processing. The method of claim 1, wherein the vegetable softener is lyophilized pear powder 3 to 10 parts by weight based on 100 of the dye, so that the pH of the salt is 5.0 to 7.0 and then injected into the pork sirloin ham. Manufacturing method. The method of claim 1, wherein the vegetable natural softener is lyophilized kiwi powder, and 3 parts by weight of the dyeing agent is added to the salting agent 100 so that the pH of the salting agent is 4.5 to 5.5 and then injected. . The method for preparing sirloin ham according to any one of claims 1 to 3, wherein the pork fillet 100 is injected with 15 parts by weight of a lyophilized coarse powder or a kiwi powder-containing salt as a vegetable softener. .