KR20110024358A - Method for manufacturing regular meat and the meat obtained thereby - Google Patents

Abstract

PURPOSE: A producing method of reformed meat using beef and pork is provided to reduce the dry and crumbling texture and the fishy taste, and to improve the chewing texture of the reformed meat. CONSTITUTION: A producing method of reformed meat using beef and pork comprises the following steps: grinding material meat; preparing an additive selected from the group consisting if nuts, crushed nuts, crushed beans, raisin, cut raisin, cut persimmon, and their mixture; mixing 100parts of material meat by weight, and 3~20parts of additive by weight; and molding the obtained mixture into a fixed shape. The particle size of the additive is 0.5~18mm.

Description

Method for manufacturing molded meat and molded meat obtained by the method {Method for Manufacturing Regular Meat and the Meat Obtained Thereby}

The present invention relates to a method for producing molded meat using beef, pork and the like and molded meat obtained by the method.

Representative of molded meat is Tteokgalbi.

Such tteokgalbi is a popular food that is widely known to Koreans and foreigners along with bulgogi and ribs as one of the traditional Korean dishes. Recently, it is expanding its consumer base to packaged foods or instant cooked foods produced by processors.

Tteokgalbi is a dish originated from Damyang, Haenam, Jangheung, Gangjin, etc. in Jeonnam. .

In order to form a certain shape, the flour, glutinous rice flour, etc. knead with a certain amount of seasoning to increase the binding force. The name Tteokgalbi is named after the method of making it.

Since the meat is soft and convenient to eat, it is a food that can be enjoyed by both young and old. Especially, since it has a certain standard, it is suitable for mass production and also suitable for instant food. Is in.

By the way, the molded meat such as tteokgalbi is a problem that gives a rather puffy feeling to eat because it is molded into a certain shape by using the binding force of the seasoning or flour, glutinous rice flour.

It is an object of the present invention to provide a method for producing molded meat that can overcome these disadvantages of conventional molded meat.

The present invention relates to a method for producing molded meat in one aspect.

The method for producing the molded meat of the present invention comprises the steps of (a) pulverizing the raw meat, (b) nuts, crushed nuts, beans, crushed beans, raisins, sliced raisins and / or sweet persimmon (fruit of persimmon) (Hereinafter referred to as "additives such as nuts"), (c) mixing and kneading the ground raw meat and additives such as nuts and seasoning, and (d) forming the dough into a predetermined shape It is configured to include.

The manufacturing method of the molded meat of the present invention uses additives such as nuts in the manufacturing process of the molded meat, and as a result, it is possible to remove the puffiness of the molded meat, and also improve the palatability and chewy taste of the molded meat.

Actually, the present inventors, as shown in the following Examples and Experimental Examples, mixed raw meat, such as ground beef, pork, with additives, such as nuts, and kneading them with seasoning to form a rectangular shaped meat and sensory evaluation of a certain number of people When tasting agents were used to evaluate chewy taste, puffiness when eating, and palatability, all evaluation items showed superior evaluation results compared to conventional molded meats, that is, meats containing no additives such as nuts. Could confirm.

The present invention is based on these experimental results.

In particular, the present inventors were able to confirm that the taste of pork and beef meat is removed and the palatability is improved accordingly when the molded meat is prepared by adding the bamboo vinegar solution or bamboo power together with additives such as nuts.

Therefore, the manufacturing method of the molded meat of the present invention may be said to be characterized in that it primarily removes the feeling of having the molded meat by using additives such as nuts, and secondly, pork meat using bamboo vinegar solution or porridge. It can be said that it is characteristic that it removes the fishy taste of beef and beef.

Terms not specifically defined herein are in the ordinary meaning of the art.

In the present specification, "raw meat" is understood as a meaning regardless of which livestock the meat is derived from and which part of the livestock the meat is suitable for the production of molded meat. Therefore, the meaning of the raw meat includes chicken, horse meat, lamb, duck, etc., if the raw meat is pork, it is understood as a meaning regardless of the division according to its part, such as neck, pork belly, ribs, hind leg. In addition, similarly, when the raw meat is beef, it is understood as a meaning regardless of the division according to its part, such as neck, tenderloin, sirloin and ribs. Nevertheless, preferably, the meat means pork or beef, and in particular pork ribs.

In addition, in the present specification, "nut" refers to a tree fruit wrapped in hard rinds and moths, specifically, almonds, chestnuts, walnuts, pine nuts, pecans, ginkgo, acorns, oak, macadamia, pistachio, cashew nuts, hazelnuts (hazel) Nuts) and the like.

As used herein, "beans" means fruits of plants belonging to legumes, and specifically include soybeans, red beans, mung beans, peanuts, gangnan beans, peas, wild beans, eastern and the like.

On the other hand, although not shown in the following Examples and Experimental Examples, according to the inventors confirmed through a number of trial and error, when the particle diameter of the additives such as nuts is 0.5mm or more and 18mm or less without weakening the binding force of the molded meat It has been confirmed to eliminate the feeling of plastic meat. 0.5mm or less did not remove the puffiness of the molded meat, when the 18mm or more was removed the puffy feeling of the molded meat, but had a problem of weakening the binding force of the molded meat. Therefore, raisins, peanuts, soybeans, red beans, pine nuts, ginkgo, etc. may be used without grinding. The particle diameter here refers to the diameter of the particle in the longitudinal direction.

Additives such as nuts may be added in different kinds. This is the case, for example, when nuts and soybeans are mixed and added.

In addition, in the present specification, "jujube liquor" refers to a stationary aged, filtered, purified or distilled from crude porridge.

Bamboo liquor generally refers to a reddish brown transparent liquid which is produced by cooling the smoke generated in the process of directly carbonizing bamboo, followed by static aging, filtration, purification or distillation. As used herein, the term "direct carbonization" means that carbonization is performed without the media of heat transfer media such as onggi, metal containers, etc., unlike the fire power described below.

Carbonization of the bamboo and cooling the smoke generated there is left to separate into three layers, the upper layer is a light oil layer, such as derpin oil, the middle layer is bamboo shoot liquid layer, the lower layer is a tar layer. The middle layer of bamboo vinegar is strictly called crude bamboo vinegar. The bamboo vinegar is currently distributed in the market, and is prepared by standing, ripening, filtering and distilling the crude bamboo vinegar.

There is no limit to the type of bamboo that can be used to obtain this bamboo vinegar. Thus, they are classified as botanical taxonomic bamboo, whether bamboo belonging to Phyllostachys, bamboo belonging to Arundinaria, bamboo belonging to Sasa or bamboo belonging to Pseudosasa. Any plant (ie, rice plant bamboo) can be used in the bamboo vinegar solution.

In addition, in this specification, "throw" means the juice obtained from bamboo. These bamboo powers are divided into firepower and raw bamboo power. Firewood (火 竹瀝) is a middle layer obtained by leaving the upper layer and the lower layer, which are oil layers, after leaving the crude raw liquid, which is a bamboo essence obtained when carbonizing bamboo indirectly. It means the killing force, or the refined killing force in which the tar component is further removed by the above-mentioned static method, distillation method or filtration method from the medium-breaking power. The term "indirectly carbonize" herein means that carbon is carbonized by heat being transferred to the bamboo through a heat transfer medium, such as a pot containing shredded bamboo, a metal container, or the like. Likewise, there is no limit to the type of bamboo that can be used to gain firepower. Unlike bamboo power, raw bamboo power (生 竹瀝) refers to the essence of bamboo obtained by scarring bamboo. Normal bamboo shoots are obtained by harvesting the lobster liquor that cuts off the ends of bamboo when the growth of bamboo is vigorous in early spring. Likewise, there is no limit to the type of bamboo that can be used to gain raw bamboo.

In addition, in the present specification, "seasoning" can be understood as a mixture of seasoning ingredients that can give an optimal taste according to the type of raw meat, the selection or manufacture of a suitable seasoning according to the raw meat used is within the ordinary skill of those skilled in the art It is understood that it is possible. Such seasonings will typically include onions, green onions, soy sauce, sugar, honey, garlic, pepper, salt, sesame oil, stir-fried sesame seeds, mirin, miwon, etc., and in some cases the seasonings are formed into a regular shape In order to increase the binding capacity of the stand may further include starch powder, such as flour, glutinous rice flour, buckwheat flour. Even without such starch powder, it may be possible to manufacture molded meat due to the binding power of seasoning itself or ground meat itself. Since the binding force may be weak depending on the raw meat, the starch powder may be mixed with seasoning when the molded meat is manufactured using such raw meat. The starch powder may be mixed with the seasoning in an amount sufficient to have a binding force capable of molding the raw meat into a certain shape, and will generally range from 5 parts by weight to 30 parts by weight based on 100 parts by weight of seasoning.

Although the said seasoning can be used by those skilled in the art selecting and mixing appropriate materials depending on the raw meat used as mentioned above. Preferably those used in the examples below are preferred. Specifically, the seasoning is 48.5 wt% onion, 6.5 wt% pear, garlic 3.7 wt%, digging 9.3 wt%, soy sauce 12.0 wt%, white sugar 4.5 wt%, sesame oil 4.0 wt%, flour 5.5 weight %, Stir-fried sesame seeds 4.5% by weight, Miwon 1.5% by weight refers to the seasoning.

In addition, in the present specification, "molding" refers to having a certain shape, where the shape may be any shape such as square, triangle, circle, and the like. Conventional shaped meat tteokgalbi is usually molded in the shape of a square in that it is molded in a square.

On the other hand, in the manufacturing method of the molded meat of the present invention, the grinding step of step (a) and the step of obtaining the pulverized nuts or beans of (b) is performed by hand or developed for the purpose of the apparatus or use thereof This can be done using an existing device that can be dedicated to the system. In the pulverizing step, the raw meat or nuts may be pulverized to have a uniform particle size.

In addition, in the manufacturing method of the molded meat of this invention, the said step (a) and (b) step may change the order.

In addition, in the manufacturing method of the molded meat of the present invention, in the mixing and kneading step of the step (c), the additives such as nuts is preferably included in the range of 3 parts by weight to 20 parts by weight based on the ground beef or pork weight. . If the weight is less than 3 parts by weight of the molded meat is not removed, and if more than 20 parts by weight because the binding force of the molded meat is weak.

In addition, when the bamboo vinegar solution or bamboo power is added in step (c), the bamboo vinegar liquid or bamboo power is preferably kneaded by adding 3 to 8 parts by weight based on the weight of ground beef or pork. When added to 3 parts by weight or less, there was a limit to the removal of fishy taste, when added to 8 parts by weight or more because the characteristic flavor of bamboo vinegar or bamboo power rather reduced palatability.

In addition, in the manufacturing method of the molded meat of the present invention, the molding step of the step (d) may also be made by hand or using an apparatus suitable for the purpose.

In another aspect, the present invention relates to a molded meat obtained by the method for producing molded meat as described above.

Here, "the manufacturing method of the molded meat as mentioned above" means including the manufacturing method of all the molded meat as mentioned above including preferable aspect.

As described above, according to the present invention, there is provided a method for producing molded meat with improved palatability and chewy taste without a puffy feeling and fishy taste.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

Reference Example Plastic meat  Preparation of materials for manufacture

Reference Example 1 Preparation of Ground Meat

The materials for the experiments used beef ribs and pork ribs. First, ribs of beef or pork ribs were prepared and ground to uniformly pulverized meat.

Reference Example 2 Preparation of Additives such as Nuts

Pine nuts, soybeans and raisins were prepared and the larger particles were cut to have a particle diameter of 18 mm or less, and then pine nuts, soybeans and raisins were mixed in the same weight (weight ratio, 1: 1: 1) to prepare an additive such as nuts.

Reference Example 3 Preparation of Spices

Seasoning was prepared by mixing onion, pear, garlic, green onion, soy sauce, white sugar, sesame oil, stir-fried sesame seeds, mirin and miwon, where 48.5% by weight of onion, 6.5% by weight of pear and garlic 3.7% by weight, 9.3% by weight of soy sauce, 12.0% by weight of soy sauce, 4.5% by weight of white sugar, 4.0% by weight of sesame oil, 5.5% by weight of flour, 4.5% by weight of fried sesame seeds, and 1.5% by weight of miwon.

< Example > Plastic meat  Produce

Example 1 Beef Preparation of Molded Meat Using Ribs

<Example 1-1> Preparation of molded meat to which only additives such as nuts are added

Molded meat was prepared by mixing the above-mentioned seasoning with the above-mentioned ground beef ribs and the additives such as nuts. The mixing ratio of the seasoning and the additives such as nuts to the ground meat was mixed based on 100 parts by weight of ground meat, 20 parts by weight of spices and 15 parts by weight of additives such as nuts. Then, by using the binding force of the seasoning was made of the meat by binding the raw meat in a rectangular shape of 4cm in width and 5cm in thickness 1.5cm.

<Example 1-2> Preparation of molded meat to which additives such as nuts and bamboo vinegar solution were added

Prepared molded meat in the same manner as in <Example 1-1>, but was prepared by adding 5 parts by weight of the bamboo vinegar solution based on 100 parts by weight of ground meat. That is, 100 parts by weight of ground meat, 20 parts by weight of spices, 15 parts by weight of additives such as nuts, and 5 parts by weight of bamboo vinegar solution.

<Example 1-3> Preparation of molded meat to which additives such as nuts and bamboo vinegar solution were added

The molded meat was manufactured in the same manner as in <Example 1-1>, but the molded meat was prepared by adding 5 parts by weight based on 100 parts by weight of ground meat. That is, 100 parts by weight of ground meat, 20 parts by weight of spices, 15 parts by weight of additives such as nuts, and 5 parts by weight of firepower.

Example 2 Preparation of Molded Meat Using Pork Chops

Example 2-1 Molded Meat Using Pork Chops Preparation Example 1

In the same manner as in <Example 1-1>, molded meat was prepared, but instead of ground meat of beef ribs, ground meat of pork ribs was used.

Example 2-2 Production Example 2 of Molded Meat Using Pork Chops

The same method as in <Example 1-2> was used to prepare molded meat, but instead of ground meat of beef ribs, ground meat of pork ribs was used.

Example 2-3 Preparation Example 3 of Molded Meat Using Pork Chops

In the same manner as in <Example 1-3>, molded meat was prepared, but instead of ground meat of beef ribs, ground meat of pork ribs was used.

< Comparative example > Ordinary Plastic meat  Produce

Comparative Example 1 Production of Normal Molded Meat Using Beef

Molded meat was prepared using beef, but was prepared without using additives such as nuts and bamboo liquor solution. Preparation of the molded meat was the same as the production of the molded meat of <Example 1>, but the mixing ratio of the ground beef and seasoning was set to 100: 20 (by weight).

Comparative Example 2 Production of Normal Molded Meat Using Pork

Similarly, molded meat was prepared using pork, without using additives such as nuts and bamboo vinegar / bamboo. Preparation of the molded meat was the same as the production of the molded meat of <Example 2>, but the mixing ratio of the ground pork and seasoning was set to 100: 20 (by weight).

Experimental Example Sensory evaluation

Sensory evaluation was performed for cooking the molded meat prepared in each of the above examples. In the sensory evaluation, a total of 30 persons consisting of 15 men and women each were inspected as a group 1, and the molded meat obtained in the above example was cooked in an oven and sampled. The average score of the score is shown in Table 1 below.

<Score criteria for chewy taste and palatability>

5 points | pieces: Very excellent. 4 points | piece: Excellent.

3 points: Normal. 2 points | pieces: Bad.

1 point: Very bad.

<Score based on the presence of a puffy feeling>

3 points | pieces: None. 2 points | pieces: There is.

1 point | piece: It is very full.

Sensory evaluation results division Chewy taste Fishy taste Feel puffed Palatability Molded meat of <Example 1-1> 4.52 3.75 2.69 4.23 Molded meat of <Example 1-2> 4.39 4.62 2.65 4.45 Molded meat of <Example 1-3> 4.48 4.59 2.72 4.53 Molded meat of <Example 2-1> 4.29 3.83 2.57 4.17 Molded meat of <Example 2-2> 4.53 4.58 2.53 4.63 Molded meat of <Example 2-3> 4.63 4.73 2.59 4.61 Molded meat of <Comparative Example 1> 2.61 2.98 1.54 3.21 Molded meat of <Comparative Example 2> 2.34 3.10 1.45 3.00

As shown in Table 1, in the case of molded meat prepared by adding additives such as nuts, there was almost no puffiness compared to normal molded meat. In addition, the molded meat produced according to the present invention was shown to improve the palatability, it also appeared to improve the chewy taste.

In particular, the addition of bamboo vinegar solution or bamboo power has almost disappeared the fishy taste, and it can be seen that not only the feeling of puffiness but also the palatability was improved. The reason why bamboo power and bamboo vinegar liquid improves palatability is presumably because fishy taste not only removes but also functions as a softener of raw meat.

Claims (7)

(a) grinding the raw meat; (b) preparing an additive selected from nuts, ground nuts, beans, ground beans, raisins, shredded raisins, sweet persimmons, and mixtures thereof; (c) mixing and kneading the ground raw meat of step (a) with the additives and condiments of step (b); And (d)) manufacturing a molded meat comprising the step of forming the dough into a predetermined shape. The method of claim 1, The additive of step (b) is a method for producing molded meat, characterized in that the particle diameter of 0.5mm to 18mm. The method of claim 1, The additive of step (b) is a method for producing molded meat, characterized in that mixed with the ground raw meat in the range of 3 parts by weight to 20 parts by weight based on 100 parts by weight of the ground raw meat. The method of claim 1, The method of producing molded meat, characterized in that the kneading solution or bamboo power in step (c) added to 3 to 8 parts by weight based on 100 parts by weight of the ground raw meat. The method of claim 1, The raw meat is a method of producing molded meat, characterized in that the meat selected from beef, pork, chicken, lamb, horse meat and duck meat. The method of claim 5, The beef or pork is a method of producing molded meat, characterized in that the ribs Molded meat obtained by the method according to any one of claims 1 to 6.