KR20030085992A - a marbling meat manufacturing method - Google Patents

Abstract

PURPOSE: Provided is a marbling meat manufacturing method by injecting emulsion containing oil and fat and proteins. Therefore, the marbling meat has good appearance, mouth feeling and taste and flavor. CONSTITUTION: A marbling meat manufacturing method comprises the steps of: dissolving proteins in water, followed by heating, and emulsification to give a first emulsion; cooling the emulsion, followed by mixing with a protein coagulant to give a second emulsion; and injecting the second emulsion into meat containing low fat.

Description

{A marbling meat manufacturing method}

The present invention relates to a method for producing upper meat for processing general meat having low fat content into upper meat having abundant intramuscular fat (Marbling), and more specifically, to the inside of general meat having low fat content. By injecting and dispersing an emulsion consisting of fats and oils, it is possible to obtain a good texture as well as the appearance of the upper and lower meats.

Upper meat (霜降 肉) related to the present invention refers to meat rich in intramuscular fat (Marbling), small fatty tissue is interspersed therein and is called upper meat because it looks like dew drops in the morning.

In general, in the case of meat, especially beef, so-called lean meat which is rich in marbling in lean meat is properly melted by heating when cooked to give a distinctive good aroma and juicy. It gives a soft texture.

Therefore, in Korea as well as other beef producing countries, meat with a high level of marbling is classified as high-quality meat and is highly valued in terms of product value and price.

On the other hand, low-quality meat, ie, low-quality domestic meat and low-quality imported meat, such as cow's meat, has a low level of intramuscular fat and gives a juicy and hard texture.

For this reason, conventionally, meat products with relatively low price of fat are made into high quality meat with high strength, and R & D has been promoted by various meat companies in various countries, but most processed meats developed so far are compared with natural meat. The quality is falling a lot.

In addition, conventional lean meat, which is simply fortified with protein, elutes most of the protein infused with fat when heated and cooked, resulting in a large weight loss and a juicy texture, as well as freezing and thawing during preservation and distribution. When it is done, there is a problem that the drip becomes cloudy and the appearance is lost because the protein is leaked to the drip.

The object of the present invention has been devised in view of the above-mentioned conventional situation, and its purpose is to produce normal meat with a low fat content as upper meat with high strength, and its appearance, cooking suitability, texture and flavor are substantially different from those of natural meat. It is to provide a manufacturing method of the upper meat so as not to be different.

In order to achieve the above object, the present invention dissolves the protein in water and heats it to a temperature higher than the heat-denatured temperature of the protein, and then cools the primary emulsion obtained by mixing and emulsifying with vegetable or animal fats and oils to refrigerated preservation temperature. It is characterized by injecting a secondary emulsion made by mixing a coagulant into meat, which will be described in more detail below.

That is, the present invention is made by mixing a protein coagulant after cooling the primary emulsion obtained by dissolving the protein in water and heating it to a temperature higher than the heat denaturation temperature of the protein and then mixing and emulsifying it with vegetable or animal fats and oils. Secondary emulsion is injected into meat containing less fat.

In the present invention, the thermocoagulated protein may be used soy protein, isolated soy protein, tissue soy protein, whey protein, casein sodium, egg white, vegetable protein and animal protein.

In the present invention, the heating temperature of the protein solution in which the protein is dissolved in water is higher than the heat denaturation temperature of the protein, and the heating time shows the property that the protein solution shows fluidity after heat treatment and solidifies by freezing after injection into meat. It is time to let.

For example, when heating a 10% isolated soy protein solution, 15 to 45 minutes at 90 ° C and 3 to 12 minutes at 95 ° C are preferred.

If the heat treatment time is shorter than the required amount, the protein does not condense after freezing, and the drip becomes cloudy after freezing and thawing of the meat. If the heat treatment time is longer than the required amount, the protein coagulates and the viscosity is high before the emulsion is formed. This becomes difficult.

Fat to improve the flavor of the meat in the present invention can be used for animal fat and vegetable fats and oils around the melting point of 3 ℃ 44 ℃.

In the present invention, fats and oils can be used as a general edible fat, for example, corn oil, soybean oil, rapeseed oil, palm oil, palm oil, cottonseed oil, tallow, lard, fat and oil, such as natural animal, vegetable The fats and oils can be used, and the process oil which fractionated, hydrogenated, and transesterified these can also be used.

Meanwhile, in the present invention, the protein coagulant to be incorporated into the emulsion in which the protein solution and the fat or oil are mixed with salts such as calcium sulfate, brine, NaCl, KCl, and MgCl ₂ and NaHCO ₃ , Na ₂ CO ₃ , KHCO ₃ , NH ₄ HCO ₃ , Alkalis such as sodium phosphate, sodium phosphate, sodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, potassium methacrylate, and sodium methacrylate can be used. It can also be used as a mixture in combination.

The amount of these protein coagulants is preferably 1 to 10% by weight per 100% by weight of protein, if the content is 1% by weight or less, the reaction is delayed to achieve a sufficient purpose, and if it is 10% or more by weight, the coagulum formed is hard to achieve the purpose. can not do it.

In the manufacturing process of the present invention, the temperature of the workplace and the emulsion is suitable to be injected at 20 ° C. or higher, and the shape of the upper steel phase is good. However, the temperature is preferably 15 ° C. or lower in consideration of hygiene. It is preferable to inject, coagulate and fix the emulsion solution, but there are various facilities and technical problems.

Growth as described above does not change the state even after secondary processing or cooking, the state does not change even after cooling, refrigeration, freezing again, it is possible to maintain stability in the distribution process.

The protein used in the present invention has a function that the aqueous solution exhibits a liquid state after heat treatment, and emulsifies fat and water, in particular, the protein coagulated by freezing acts as a connective tissue in fat tissue in meat and is conservative. To increase.

In other words, the protein preserves fat during cooking and prevents drips from being spilled. Some of the fat is eluted by heating, but the liquid eluted is preserved in the meat to create a juicy texture. .

Specific examples of such proteins may include vegetable proteins such as soy protein, isolated soy protein, tissue soy protein, whey protein, casein protein, egg protein, and animal proteins, among which, in particular, the soy protein is isolated soy protein, As an animal protein, egg white is excellent.

In the present invention, the ratio of fat, protein, coagulant and water in the emulsion, and the amount of injection vary depending on the meat quality and state of the meat in which the emulsion is injected.

The proportion of fat in the emulsion is generally 10 to 60% by weight, preferably 20 to 50% by weight of the total emulsion, for example in the case of tallow.

If the proportion of fat is too high, the stability of the emulsion is poor and the viscosity is high, so that the injection into the meat becomes difficult, and if too low, sufficient phase strength cannot be obtained.

The protein ratio is preferably 6.5-18.2% by weight when using soy protein as a protein, and 4.3-9.2% by weight when using egg white.

At lower protein concentrations, even if the emulsion is injected into the meat, the protein does not coagulate properly. After freezing and thawing, the drip becomes cloudy and the appearance is impaired.In higher protein concentrations, the protein coagulates before fluid formation and fluidity decreases. This makes it difficult to emulsify the fat.

The preparation of the emulsion can be carried out at a temperature higher than the solidification temperature of fat using an emulsifier which is generally used.

In the case of emulsifying tallow using soy protein as a protein, it is usually preferable to prepare it in the range of 50 to 60 ° C., and after forming an emulsion, it is preferable to cool it to 20 ° C. or less, which is below the protein denaturation temperature as soon as possible. .

This is to avoid further thermal denaturation of the protein with the improvement of emulsion stability.

The amount of the protein coagulant in the pickle solution varies slightly depending on the type of protein, but may be incorporated in an amount of 1 to 10 wt% based on the protein.

In the preparation of such a pickle liquid for meat products, the coagulant reacts with the protein arbitrarily before heating by injecting the pickle liquid into the meat, so that the protein does not coagulate, and to minimize the adverse effects on the preservative effect and meat quality of the pickle liquid. It is preferable to manufacture at low temperature below 15 degreeC.

In addition, the emulsion thus obtained is preferably injected into meat in a temperature range of 15 ° C. or less. If the temperature at the time of injection is higher than this, there are problems such as microorganisms propagation. If the emulsion is too low, the meat is frozen. Dispersion is not good.

The method of injecting the emulsion into the meat can be injected using a conventional method, for example, injection with a plurality of needles, and the process of tumbling and aging further promotes the coagulation ability. The water retention is further enhanced and the drip outflow is further suppressed.

On the other hand, additives that can be added to the emulsion of the present invention include natural polymers or cellulose-based (Cellulose) natural polymer derivatives.

As natural polymers, for example, carrageenan, guar gum, gum arabic, chitanic acid gum and the like can be used as the middle point stabilizers, and these middle point stabilizers increase the stability of the emulsion.

In addition, in some cases, additives well known in the emulsion of the present invention, for example, glycerin fatty acid ester, show sugar fatty acid ester, propylene glycol fatty acid ester, polyglycerol fatty acid ester, lecithin and other emulsifiers, pickle liquid components such as salt, Sugars, acetates, sulfites, other seasonings, spices and the like can be added.

In the present invention, the meat which can be injected with the emulsion can be injected with any meat such as beef, pork, poultry, duck, horse meat.

Example 1

1000 g of a 10% aqueous solution of separated soy protein (75% protein) was stored at 90 ° C. for 38 minutes and subjected to heat treatment.

Next, 800 g of soybean cured oil was dissolved in a whey protein solution by heating to 60 ° C, and stirred for 5 minutes with a homomixer (4,000 rpm) to prepare a primary emulsion.

When preparing the primary emulsion, 5.4 g of show sugar fatty acid ester and 12.0 g of carrageenan were mixed to stabilize the emulsion state of the emulsion.

The primary emulsion liquid immediately cooled to 20 degrees C or less.

Next, 90 g of protein coagulant was dissolved in the first emulsion to prepare 1907.7 g of a second emulsion.

The viscosity of this secondary emulsion liquid was 250cp (B-type viscometer) at 20 degreeC.

Next, 20% of the weight of the second emulsion was injected into 5kg of imported beef leg.

After freezing the forelimbs once and slicing to a thickness of 3mm to observe the appearance, the appearance was not different from the natural upper meat and excellent in the commerciality.

The sliced processed upper meat was cooked in a frying pan and subjected to sensory evaluation on the texture and taste. The texture and taste were almost the same as the natural upper meat.

Example 2

1000g of egg white (75% protein) 8% aqueous solution was preserve | saved at 90 degreeC for 25 minutes, and heat processing was performed.

Next, 1000 g of palm hardened oil was warmed to 60 ° C, dissolved in an egg white solution, and stirred for 5 minutes with a high speed mixer (4,000 rpm) to prepare a primary emulsion.

In preparing the primary emulsion, the emulsion of the emulsion was stabilized by mixing the shodose fatty acid ester 6.0 and the carrageenan 13.3 g.

The primary emulsion liquid immediately cooled to 20 degrees C or less.

Next, 60 g of protein coagulant was dissolved in the primary emulsion to prepare 2079.3 g of a secondary emulsion.

The viscosity of this secondary emulsion was 230 cps (type B viscometer) at 20 ° C.

Next, 20% of the weight of the second emulsion was injected into 5kg of domestic beef leg.

After freezing the forelimbs once and slicing to a thickness of 3mm to observe the appearance, the appearance was not different from the natural upper meat and excellent in the commerciality.

The sliced processed upper meat was cooked in a frying pan and subjected to sensory evaluation on the texture and taste. The texture and taste were almost the same as the natural upper meat.

Example 3

1000 g of a 12% aqueous solution of soy protein (75% protein) was stored at 90 DEG C for 30 minutes and heat-treated.

Next, 600 g of soybean cured oil and 400 g of Hanwoo Welfare Room Refined Loach were dissolved by heating to 60 ° C, and then placed in a soy protein solution and stirred for 5 minutes with a high speed mixer (4,000 rpm) to prepare a primary emulsion.

In preparing the primary emulsion, the emulsion of the emulsion was stabilized by mixing the shodose fatty acid ester 6.0 and the carrageenan 13.3 g.

The primary emulsion liquid immediately cooled to 20 degrees C or less.

Next, 70 g of a protein coagulant was dissolved in the first emulsion to prepare 2089.3 g of a second emulsion.

The viscosity of this secondary emulsion was 280 cps (type B viscometer) at 20 ° C.

Next, 20% of the weight of the second emulsion was injected into 5kg of imported beef leg.

After freezing the forelimbs once and slicing to a thickness of 3mm to observe the appearance, the appearance was not different from the natural upper meat and excellent in the commerciality.

The sliced processed upper meat was cooked in a frying pan and subjected to sensory evaluation on the texture and taste. The texture and taste were almost the same as the natural upper meat.

Comparative Example 1

Except for using unheated isolated soy protein and no protein coagulant, the same treatment was performed as in Example 1.

Comparative Example 2

The same procedure as in Example 2 was carried out except that unheated egg white was used and no protein coagulant was used.

Comparative Example 1

Except for using unheated soy protein and no protein coagulant, the same treatment was performed as in Example 3.

The test results of the above Examples and Comparative Examples are shown in Table 1 below.

Exterior Drip Fatty elution degree when heated Texture No treatment Very little fat Red none Lack of hard water Example 1 Fat is distributed upstream Red Partial elution (same as natural Sanggang) Soft and juicy Example 2 Fat is distributed upstream Red Partial elution (same as natural Sanggang) Soft and juicy Example 3 Fat is distributed upstream Red Partial elution (same as natural Sanggang) Soft and juicy Example 1 Fat is distributed upstream Clouding Large spills (conspicuous contraction of meat) Lack of hard water Example 2 Fat is distributed upstream Clouding Large spills (conspicuous contraction of meat) Lack of hard water Comparative Example 3 Fat is distributed upstream Clouding Large spills (conspicuous contraction of meat) Lack of hard water

As shown in Table 1 above, the protein is heated, mixed with fats and oils to form a primary emulsion, and then the secondary emulsion prepared by mixing the protein coagulant in the primary emulsion is injected into the general meat, as well as heating. The degree of fat elution, texture and taste were almost the same as those of natural upper meat.

However, when the emulsion was injected without protein coagulant and without protein coagulant, the appearance before cooking was the same as that of natural upper meat, but the amount of fat elution during heating was remarkable, and the texture and taste were not good.

As described above, the present invention enables the processing of lean meat having a small high strength to a high lean meat having a soft and chewy texture and a juicy flavor. According to the present invention, fat and protein are suitably contained. By using the prepared emulsion, it is possible to change the lean meat with low fat content into upper meat with the texture that melts smoothly in the mouth, and because the fat is eluted during cooking, the grilled meat can be made very good. It is possible to produce substantially the same as the upper side meat in terms of appearance, cooking suitability, texture and flavor.

In addition, according to the present invention, since the emulsion is cooled to a temperature at which the meat is refrigerated and injected into the meat, it is possible to prevent the propagation of microorganisms. The emulsion injected into the meat is solidified by freezing and different from natural deciduous meat by protein coagulants. Because of the absence of freezing or thawing during the preservation or distribution process, high value-added high-grade meat can be produced without clear drips and appearance damage.

Claims (3)

After dissolving the protein in water and heating it to a temperature higher than the heat denaturation temperature of the protein, the secondary emulsion obtained by cooling the primary emulsion obtained by mixing and emulsifying with vegetable or animal fats and fats to refrigerated preservation temperature and then mixing the protein coagulant with fat powder A method for producing upper meat, characterized by injecting into the less meat. The method of claim 1, wherein the protein is a soy protein, isolated soy protein, tissue soy protein, whey protein, vegetable protein such as sodium casein, egg white and thermocoagulation protein such as animal protein. The method of claim 1, wherein the secondary emulsion is 10 to 60% by weight, 1 to 18% by weight of protein, 22 to 88% by weight of water, 1 to 10% by weight protein coagulant to the protein, characterized in that Manufacturing method.