KR20160070557A - Method for aging meat products using barley, and aged meat products - Google Patents

Abstract

The present invention relates to a method for aging meat products using barley and the meat products aged by the method, and more specifically, to a method for aging meat products using barley which ages the meat products by a dry aging process of aging the meat product layers and the barley layers in a low temperature aging room in which ventilation is smoothly performed after filling meat product layers and barley layers into the pottery such that a meat product layer and a barley layer are repeatedly formed in pottery, and the meat products aged by the method. A method for aging meat products using barley according to the present invention includes: a preparation step of spreading hardwood charcoal on the bottom of pottery, and covering barley on the hardwood charcoal; a meat product and barley adding step of adding the meat products and barley such that a meat product layer and a barley layer are repeatedly formed by repeating several times a process of putting meat products into the pottery in which the hardwood charcoal and barley are filled on the pottery bottom in the preparation step, and covering the meat products with barley in the pottery; a finishing step of covering a top part of the pottery filled in the pottery filling step with barley, putting hardwood charcoal on the barley, additionally putting a pressing stone on the hardwood charcoal, and then covering a pottery cover on the pottery; and a dry aging step of aging the pottery finished in the finishing step in a low temperature aging room in which ventilation is smoothly performed.

Description

METHOD FOR AGING MEAT PRODUCTS USING BARLEY AND AND AGED MEAT PRODUCTS BACKGROUND OF THE INVENTION Field of the Invention < RTI ID = 0.0 >

The present invention relates to a meat aging method using a tuberous crust and a meat aged by the method, and more particularly to a meat aging method in which a meat layer and a tubular layer are repeatedly filled, The present invention relates to a method of aging meat using a barnacle that ages the meat with aging method and aged meat by the method.

Studies have been actively conducted to improve the quality or taste of meat as the consumption of meat increases rapidly. A method of adding flavor and flavor to meat by adding spices to meat, adding food additives or natural food ingredients, and a method of aging meat to improve meat quality and meat quality, which is richer in juice and rich in juice Is progressing actively.

Korean Patent No. 10-0545531 relates to a method of processing meat using rice gruel, which is obtained as a by-product in the process of rice paddy rice production and utilizes a rice bran rice rice containing rice husks remaining except for rice hulls Discloses a method for processing meat such as beef, pork, chicken, duck and mutton.

Korean Patent Laid-Open No. 10-2011-0043322 relates to a method for producing natural food additives, a meat processing method using food additives and food additives, and a method for processing meat products using rice, corn, sweet potato, barley or starch syrup A method of manufacturing a natural food additive capable of improving the meat quality and properties of a meat product by preparing a food additive using a filler powder obtained by mixing the malt with the same proportion of ginseng, And a meat processing method used.

Korean Patent No. 10-1149705 also relates to a method of aging a pork belly of kelp using sea tangle, a step of preparing a marinade liquid by adding dried kelp and various ingredients to the marinade liquid; A poultry processing step of immersing the poultry in a marinade solution; A kelp processing step of immersing the dried kelp in the marinade solution; A maturing preparation step of extracting the belly soaked in the marinade solution, delivering the kelp soaked in the marinade solution, wrapping the kelp, A fermentation step in which the fermented milk is put into an aged hull and chilled and aged; And a packaging step of vacuum-packaging the mixture under reduced pressure.

However, in the meat aging method described above, the method of aging the meat using the rice bran is difficult to remove the rice bran added to the meat 100%, and the problem that the meat can easily be taken out due to the rice bran attached to the meat during the meat roasting May occur. In addition, when rice bran is left at room temperature, the fat and lipase contained in the rice bran come into contact with each other to cause a chemical reaction to be synthesized with fatty acid and glycerol, thereby altering the inherent properties and taste of rice bran. In other words, since rice bran can easily be changed at room temperature, if it is aged using rice bran, it may cause abdominal pain and diarrhea.

In addition, when meat is aged by preparing a food additive and aging the meat or by using various extracts or fermentation broth, the aging process can become very difficult and cumbersome. Due to the addition of the food additive, extract or fermentation liquid, There is a concern that a taste and property may be denatured.

Korean Registered Patent No. 10-0545531 (registered, January 17, 2006) Korean Patent Laid-Open No. 10-2011-0043322 (published, April 27, 2011). Korean Registered Patent No. 10-1149705 (Registered, May 17, 2012)

The present invention has been made to solve the above-mentioned problems and provide a necessary technique,

It is an object of the present invention to provide a method of aging a meat product by filling a pot with a meat layer and a tongue-in-cheek layer repeatedly by using a barnacle barrel during a meat aging process, The present invention relates to a method of aging meat using a barnacle that can improve the quality and taste of meat by aging the meat, and aged meat by the method.

In order to achieve the above object, according to one embodiment of the present invention,

The present invention relates to a method for preparing a poultry meat, comprising preparing a poultry charcoal on the bottom of a pot, In the preparing step, the meat is put into the onggi filled with charcoal and barrels on the floor of the pottery, and the meat is covered with the barn, and the meat and the barrels are added so that the meat layer and the barnacle layer are repeatedly formed. A step of adding barnacles; A finishing step of covering the upper part of the pot filled with the pot filling in the pot filling step, covering the charcoal on the pot cover, putting over the charcoal on the charcoal, and covering the pot cover; And a dry aging aging step in which the aging is performed at a low temperature aging height in which ventilation is smoothly carried out in the finishing step in the finishing step.

In the present invention, the meat in the meat and shell coverings may be any one selected from meat group consisting of beef, pork, chicken, and duck meat.

In the present invention, the meats at the meat and shell coverings may be 0.5 to 4 cm thick.

In the present invention, the low-temperature aged hull in the dry aging aging step may be characterized by being a low-temperature aged hull wherein the temperature is maintained at 0 to 4 캜 and the humidity is maintained at 65 to 80%.

In the present invention, the dry aging may be characterized by aging at low temperature aging for 5 to 40 days.

In the present invention, the meats in the meat and tuberculosis adding step may be characterized in that the surface of the barley sprouts is evenly coated.

In the present invention, the meat aged in the dry aging step may further include a meat packing step in which the meat is taken out from the pot and aged, and then the meat is further packed in a ratio of 80 to 200 parts by weight based on 100 parts by weight of the aged meat, . ≪ / RTI >

Another embodiment of the present invention can provide meat characterized in that it is aged by the above method.

The meat aging method using the barnacles of the present invention can simplify the aging process as compared with the case where the meat is aged by preparing food additives and aging the meat or using various extracts or fermented broth, It has an advantage that the inherent taste and properties of the meat can be prevented from being denatured by the added food additive, the extract or the fermentation broth.

According to one embodiment of the present invention, the meat aged using the barn crust can prevent the loss of the juice due to the barn crest attached to the surface of the meat, and rather the moisture of the barn crust is absorbed by the meat, There is an effect of abundance. In other words, since the outer surface of the barn is maturated with the meat, it regulates the moisture of the meat to the optimal state, so that the meat quality of the protein portion becomes soft and the meat quality of the fat portion becomes hard and twisted. It has excellent effect.

In addition, since the light and fragrant flavor of barley is cut into meat, it has the advantage of being able to catch the meat of the meat, so that it has excellent taste and flavor. It keeps the oil of meat in the optimal condition, , And the addition of a gentle barley flavor has the advantage of enhancing the consumer's appetite.

In addition, since the meat is aged by using the cover, and the meat is packed and sealed together with the meat in the packaging process, the meat can be baked while the meat is covered with the cover. In the process of baking the meat, The barrel attached to the surface can contain more barley flavor in the meat and has the effect of preventing meat from burning.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a meat ripening method using a buckwheat according to an embodiment of the present invention, according to process steps. FIG.
FIG. 2 is a flowchart showing a meat ripening method using a buckwheat, which is aged according to an embodiment of the present invention, and further includes a meat packing step.
FIG. 3 is a schematic view showing a meat ripening method using a buckwheat barrel according to an embodiment of the present invention in steps of a process.
Fig. 4 is a photograph showing a comparison between pork meat aged by the dry aging aging method using a buckwheat barrel according to an embodiment of the present invention and pork aged using a general dry aging aging method without using a buckwheat barrel.
FIG. 5 is a graph showing the essential amino acid content of pork meat aged by a general dry aging method without using aged pork and buckwheat aged by a dry aging aging method using a buckling barrel according to an embodiment of the present invention .
FIG. 6 is a graph showing the content of non-essential amino acids in pork meat aged by the dry aging aging method using the buckwheat according to an embodiment of the present invention and aged by the general dry aging aging method without using the buckwheat corn to be.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, one embodiment of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the embodiments described below.

Throughout the description of the present invention, when a component is referred to as " comprising ", it means that it can include other components as well, without excluding other components unless specifically stated otherwise.

In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, it is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.

The terms " about "," substantially ", etc. used to the extent that they are used throughout the specification of the present invention are intended to refer to the manufacturing and material tolerances inherent in the meanings mentioned, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.

The present invention relates to a method of aging meat using a barnacle and a method of aging meat by the method. In one embodiment of the present invention, a meat aging method includes preparing a green meat on the bottom of a pot of Onggi, In the preparing step, the meat is put into the onggi filled with charcoal and barrels on the floor of the pottery, and the meat is covered with the barn, and the meat and the barrels are added so that the meat layer and the barnacle layer are repeatedly formed. A step of adding barnacles; A finishing step of covering the upper part of the pot filled with the pot filling in the pot filling step, covering the charcoal on the pot cover, putting over the charcoal on the charcoal, and covering the pot cover; And a dry aging aging step in which the aging is carried out at a low temperature aging height in which ventilation is smoothly carried out in the finishing step in the finishing step. In addition, the meat aged in the dry aging step may further include a meat packing step in which the meat is further packed in an amount of 80 to 200 parts by weight based on 100 parts by weight of the aged meat extracted from the pot.

Hereinafter, a meat ripening method (hereinafter also referred to as " meat ripening method ") using a buckwheat according to an embodiment of the present invention will be described in detail. The meat aging method using the barn based on one embodiment of the present invention can be more clearly understood by the production method described later.

FIG. 1 is a flowchart showing a meat ripening method using a buckwheat barrel according to an embodiment of the present invention, and FIG. 2 is a view showing a barrel barrel aging according to an embodiment of the present invention, Fig. 3 is a flowchart showing a meat aging method using the steps of Fig.

First, the preparation step can be performed (S ₁ ).

It is possible to carry out the preparatory step of preparing charcoal on the floor of the pottery and covering the charcoal on the cover. In other words, carefully lay charcoal on the floor of Onggi, and prepare it by adding bukbori enough to cover all charcoal.

Onggi is mainly used to store or consume grain. Onggi is made of clay and sand, so there are many fine pores. Onggi's pores are so fine that air circulation is possible but food does not leak. When the ingredients are stored on the Onggi, the pores of the Onggi can excrete the waste materials of the food materials. Since the air circulation is possible, the food materials can be stored freshly, and the effect of preventing the deterioration and denaturation of the food materials is excellent.

In addition, since charcoal is porous and suitable for the living environment of actinomycetes, which is a habitat of microorganisms, particularly, excellent in the decomposition ability of organic matters, it has an effect of adsorbing and decomposing polluted components or harmful impurities in the air to purify air and remove odors. In addition, since the action of accelerating the growth is excellent, and the activation and aging effect of water molecules is excellent, when the ingredients are stored by putting charcoal into Onggi, the smell of the food and the generation of harmful gas Therefore, there is an advantage that the food can be kept fresh.

Therefore, in the meat aging method according to one embodiment of the present invention, by using Onggi which can store fresh ingredients because of a lot of pores, and charcoal which can suppress or reduce the generation of harmful gas which may occur when food ingredients are stored, It is possible to keep the meat fresh during the process and accelerate aging of the meat.

Next, the meat and bulk coverings may be added (S ₂ ).

In the preparation step, the meat is put into the pot on the bottom of the pot, and the meat is covered with the cover, so that the meat and the cover can be repeatedly formed so as to repeatedly form the meat layer and the tongue cover layer .

In other words, on top of the cleaned and well-dried organic barrels, the meat is laid out in a line-like manner so that the meat do not come into contact with each other, and the barrels are laid over the barrels as if they are covered with meat. This process is repeated several times so that the meat layer and the tongue-in-sheath layer are repeatedly formed so that a tongue-in-cheek layer is formed at the top of the tongue, and it is preferable to fill up to about 80% of the pot.

In the meat aging method according to one embodiment of the present invention, the meat is aged using a tuberous crust, and the tubal crust is rich in dietary fiber, vitamins, and inorganic components, and thus provides an insufficient nutritional component in the diet concentrated in rice . There are many ingredients such as vitamin B1, vitamin B2, niacin, folic acid, calcium, and iron in rice bran in the buckwheat barrel, so that it has excellent effect of preventing angina, pellagra, and anemia and has a high content of dietary fiber It helps the constipation by helping the peristalsis and digestion, and it helps the propagation of beneficial bacteria and promotes the synthesis of vitamin B6 and pantothenic acid which are involved in skin nutrition. In addition, there is an effect of suppressing the occurrence of colorectal cancer by adsorbing and excreting a carcinogenic substance such as fatty acid, cholesterol, heavy metal, and nitrosamine ingested through food. In particular, beta-glucan can be decomposed into low-molecular-weight fatty acids to inhibit the synthesis of cholesterol in the liver, and by ingesting buccal bones, abrupt changes in urinary sugar are less likely to prevent obesity. Since the buckwheat contains a large amount of the above-mentioned functional materials, its efficacy and effectiveness are excellent. In addition, the buckwheat has a moisturizing effect and has an advantage of being able to be used as a natural humidity control agent because of its excellent humidity control function.

Thus, by aging the meat using a barnacle that is excellent in efficacy and effectiveness as a food, the light and fragrant flavor of the barley is cut into meat, so that it has the advantage of catching the meat of the barn, The oil is kept in the optimum condition, so it can be excellently flavored and added with a gentle barley flavor, which has the advantage of improving the consumer's appetite. In addition, when the meat is aged by using the barn bran, the loss of the juice can be prevented as much as possible by the barn attached to the surface of the meat, and the effect of the moisture of the barn bran is absorbed by the meat, have. In other words, since the outer surface of the barn is maturated with the meat, it regulates the moisture of the meat to the optimal state, so that the meat quality of the protein portion becomes soft and the meat quality of the fat portion becomes hard and twisted. It has excellent effect.

According to one embodiment of the present invention, the meat in the meat and shell coverings may be at least one selected from meat group consisting of beef, pork, chicken, and duck meat.

In addition, according to one embodiment of the present invention, meat in the step of adding meat and shell coverings may have a thickness of 0.5 to 4 cm.

When the thickness of the meat is less than 0.5 cm, the thickness of the meat is too thin, so that the meat is aged at a later stage of aging in the dry aging process, so that the loss of the juice may occur too much and the meat quality may become hard, . When the thickness of the meat exceeds 4 cm, the thickness of the meat is too thick, so that the fragrance and the effective ingredient of the barn can not be sufficiently contained. Therefore, there is a fear that the light and fragrant flavor of the barley is not expressed in the aged meat, There is a fear that the quality of the meat may be deteriorated due to the lengthening of the time and the taste of the meat is lost, and the meat quality change of the meat may not be visually observed. Therefore, the meat in the step of adding meat and barn is most preferably 0.5 to 4 cm thick.

According to one embodiment of the present invention, the meats in the meat and tuberculosis adding step may be characterized in that the barley sprouts are evenly coated on the surface.

In the case of applying barley sprouts pulverized with fine powder on the surface of meat and aging it by using barrel bran, than the case where the meat is aged by the barnacle as it is, the mellow flavor and savory taste of barley is more expressed in the aged meat It is advantageous to increase the preference and liking of consumers. Also, there is an advantage that the active ingredient of barley can be included in meat more and the functionality is improved.

Next, a finishing step can be performed (S ₃ ).

The finishing step of covering the upper part of the pot filled with the pot filling in the pot filling step, covering the charcoal on the pot cover, placing the casting stone on the charcoal, and then covering the Pot cover. The upper part of the Onggi which is filled up to form the meat layer and the tongue-in-cheek layer repeatedly is covered with the barrels and the meat is covered with the meat. The charcoal is carefully laid on the upper part of the Onggi, You can cover the lid with the lid after the covering is absorbed better.

Next, a dry aging aging step may be performed (S ₄ ).

It is possible to carry out a dry aging aging step in which aging is carried out at a low-temperature aging height in which ventilation is smoothly performed in the finishing step.

There are dry aging methods and aging methods for aging meat. Specific examples of the dry aging method and the aging method are shown in Table 1 below.

Dry Aging Wet Aging - Matured while naturally exposed to air in a special aging soil.
- maintaining the temperature between 1 and 3 ° C
- Maintain a humidity of 70 to 85%
- to cut off the hard surface and use whisper
- The longer the aging process, the less moisture in the meat
- Enriched with flavor and chewiness - Vacuum packed in a plastic bag to mature under wet conditions
- The rate of ripening is proportional to temperature.
(Example) Must be aged for about 60 days at -1 to 1 ° C
- Minimal loss of meat
- Improving the age through appropriate aging process

In the present invention, the meat may be aged by a dry aging method. Dry Aging means a method of aging meat by keeping it at a temperature of 1 to 3 ° C and a humidity of 70 to 85% for at least 10 days to at most 40 days and drying in a well ventilated place. This aged meat removes the hard outer surface and consumes the meat. When the meat is aged by the dry aging method, the flavor of the meat is concentrated and the taste becomes deep. However, since the moisture inside the meat is evaporated, There is a risk of loss. In other words, if the meat is aged by the dry aging method, various amino acids are synthesized and the meat is softened. However, there is a disadvantage in that the juice decreases and the amount of lost meat is large. It has the advantage that it can express the deep flavor of meat because it is condensed.

The present invention improves the disadvantage of the dry aging method that the meat is aged by the dry aging method but the meat is juicy and the loss of the meat quality is large by aging the barn with the meat. That is, according to one embodiment of the present invention, the meat aged using the barn crust can prevent the loss of the juice due to the barn crest attached to the surface of the meat, and the moisture of the barn crust is absorbed by the meat, Of the juice is enriched. In addition, since the meat is rich in juice, hardness of the meat to be removed is minimized during the process of removing the surface of the hardened meat after aging according to the dry-aging method, so that loss of meat quality can be prevented as much as possible. Therefore, as the bark of bean curd is matured with the meat, it regulates the moisture of the meat to the optimal state, so the meat quality of the protein portion becomes soft and the meat quality of the fat portion becomes hard and twisted, It has excellent effect.

According to one embodiment of the present invention, the low-temperature aging hull in the dry aging aging step is characterized by being a low temperature aging height maintaining the temperature at 0 to 4 캜 and maintaining the humidity at 65 to 80%.

When the temperature of the low-temperature aging oven is less than 0 ° C and the humidity is less than 65%, the temperature of the low-temperature aging oven is too low and the moisture is too small to aged properly. There is a possibility that the texture may be deteriorated. In addition, when the temperature of the low-temperature aged cake exceeds 4 ° C and the humidity exceeds 80%, the temperature of the low-temperature aged cake is high and the moisture is excessive, so that the meat is aged and the meat- There is a possibility that it is denatured and denatured.

According to an embodiment of the present invention, in the dry aging step, aging is performed for 5 to 40 days at a low temperature aging height.

When the meat is aged for less than 5 days in the dry aging stage, the meat aged by the dry aging method may not be aged sufficiently and the meat quality may be lowered. If the aged meat is aged for more than 40 days, As the meat is aged, the flavor of the meat is lost and the meat may be altered and denatured.

Therefore, it is most preferable that the low-temperature aged hull in the dry aging aging step is aged for 5 to 40 days at a low-temperature aged hull where the temperature is maintained at 0 to 4 캜 and the humidity is maintained at 65 to 80%.

Next, the meat packing step can be performed (S ₅ ).

In the dry aging step, the aged meat is taken out of the pot, and the barnacle is added to the aged meat at a rate of 80 to 200 parts by weight to be vacuum packed.

By adding barrels to the aged meat and vacuum packing, the meat can be burnt with the barrels attached to the meat, and the barrels attached to the surface of the meat during the process of baking the meat can contain more barley flavor It has the effect of preventing meat from burning.

When 100% by weight of the aged meat is added in a ratio of less than 80 parts by weight and vacuum packed, the amount of the barrel burden added to the meat is smaller than that of the meat, so that when the barrel burden is added and packed with the meat The effect may be reduced. In addition, when vacuum packed in an amount of more than 200 parts by weight based on 100 parts by weight of the aged meat, the consumption amount of the barrel is too large, resulting in an increase in production cost and a decrease in productivity. Therefore, it is most preferable that the meat aged in the dry aging step is taken out of the pot and packed in a vacuum packing ratio of 80 to 200 parts by weight based on 100 parts by weight of the aged meat.

Although not limited to this, in the above meat packing step, a bagel is added and the bag is vacuum-packed together with the meat, and the meat is roasted through the first bagel and second bagel while the bagel is attached to the meat It can be ingested.

The first ungulked meal with aged meat covered with buckwheat has the effect of preventing the meat from burning, which can include more barley flavor in the meat. In addition, when aged meat is boiled for 1 to 3 minutes in barley soya sauce or barley sauce sauce with the buckwheat attached, the effect of supplementing the water that may have been lost through aging is instantaneously improved There is an advantage that the flavor of barley can be felt more abundantly.

[ Example ]

The meat is aged using a barrel crust in accordance with one embodiment of the present invention.

1. Preparatory steps

Put charcoal on the bottom of the pottery, and cover it with charcoal over the charcoal.

2. Meat and Tail Covering Step

On the cleaned and well-dried organic barrels, spread the pork cut to a thickness of about 0.8 cm in a row in a row so that the pork do not come into contact with each other, and cover the barrel so that the pork is covered . Repeat this process several times so that the pork layer and the tongue-in-sheath layer are repeatedly formed so that a tongue-in-cheek layer is formed at the top of the tongue, filling up to about 80% of the pot.

3. Finishing steps

The top of the pod filled with about 80% of the Onggi was covered with a shell cover, the charcoal was placed on the shell cover, and then a protruding stone similar in size to the entrance of the Onggi was placed on top of the pod. Cover the cover with a lid so that the cover is absorbed better.

4. Dry Aging Ripening Step

Aged by the dry aging method for about 10 days at a low temperature aging height where the ventilation is smoothly performed, the temperature is maintained at about 1 to 4 DEG C, and the humidity is maintained at about 70%. Followed by aging in a dry aging step.

5. Meat packaging stage

The aged meat is taken out from the pot, 100 parts by weight of aged meat is added to the meat at a ratio of about 100 parts by weight, and vacuum packed.

[ Comparative Example  One]

The meat is aged by the method according to one embodiment of the present invention, but the meat is aged using rice bran instead of the barn bran.

[ Comparative Example  2]

The meat is matured by general dry-aging method without using buckwheat or rice bran.

[Sensory Test]

The sensory test for the above Examples and Comparative Examples is carried out.

According to one embodiment of the present invention as described above, the meat of the example aged by the dry aging method using the barrel crust, the meat of the meat of Comparative Example 1 which is aged by using the rice bran according to one embodiment of the present invention And the meat of Comparative Example 2 which had been aged by the general dry aging method was subjected to a sensory test.

The sensory test was carried out by randomly selecting 100 adult male and female panelists from 20 to 60 years old to grill and taste the aged meat of the examples, comparative examples and comparative example 2, and then tasted like the taste, incense, texture and flavor Were evaluated using the 10-point evaluation method. The aged meats of the above Examples, Comparative Examples and Comparative Example 2 were first grilled to a strong fire and then roasted to second panel to taste 100 panelists. The results are shown in Table 2 below.

flavor incense Texture zest Comprehensive likelihood Example 9.8 9.5 9.9 9.8 9.8 Comparative Example 1 6.1 3.1 5.2 4.4 4.7 Comparative Example 2 4.0 5.0 2.7 3.1 3.0

* Sensory test value (10: very good, 0: very bad)

Table 1 shows the average value of the sensory test scores for 100 adult male and female panelists aged 20 to 60 years. The meat of the examples prepared according to the present invention differs from the aged method according to the embodiment of the present invention And the overall acceptability was evaluated to be better than that of the meat of Comparative Example 1 and Comparative Example 2,

This is because, according to one embodiment of the present invention, if the meat is aged using the barn crust, the light and savory taste of the barley will be burnt into the meat, This is because, when aged using a buckwheat barrel, the meat quality becomes transparent, and aging is sufficiently performed so that a change in meat quality can be felt even with the naked eye. Therefore, it is possible to visually confirm the change in the meat texture of the protein region according to the change of the amino acid, and the meat quality such as change of the texture is coriotic, is improved. In addition, during the meat aging process, the outer surface of the meat is hardened, but the loss of the juice can be prevented to the utmost. Since the meat absorbs the moisture of the barnacles, the juice becomes richer, so that the meat quality of the protein portion becomes smooth. It is possible to express the texture of the pods and thus the meat texture of the meat is excellent.

In addition, since the meat is aged using the cover, and the meat is packed and sealed together with the meat in the packaging process, the water reduction rate that can be lost in the distribution process can be minimized, and the first primary and second primary Since the meat can be burnt with the barn in the meat during the roasting process, the meat can contain more barley flavor and the meat can be prevented from burning. Therefore, the meat of the example aged using the barn burr The meat of Comparative Example 1 which was aged using rice bran and the meat of Comparative Example 2 which was aged by the general dry aging method was found to have a very high overall acceptance of taste, flavor, texture and flavor.

As shown in Table 1, meat aged using rice bran as in Comparative Example 1 had difficulty in removing 100% of rice bran added to the meat, and it was difficult to remove the rice bran in the first raw beef grill and the second beef bran Because of the easy meat burning, it was evaluated that the taste and flavor, texture, and flavor were reduced by preference of consumers for all the preferences such as flavor, fragrance, texture and flavor due to the smell of burnt and raw materials.

It was also confirmed that the meat aged by the general dry aging method as in Comparative Example 2 was much harder when the meat was baked due to a lack of water contained in the meat than in the meat of the examples and the comparative example 1, It was found that the meat was hard and had a lack of juice. Therefore, the degree of preference for the texture was found to be insufficient, and compared with the meat of Comparative Example 1 which was aged using the meat and rice bran of Example 1, And it was evaluated that taste and flavor were less favorable.

In conclusion, in accordance with one embodiment of the present invention, meat aged using a buckwheat can prevent the loss of juice and the loss of meat due to the buckwheat attached to the surface of the meat as much as possible, It has been confirmed that there is an effect that the meat is absorbed in meat and the meat is rich in juice. In addition, since the light and fragrant flavor of barley is cut by the meat, it is advantageous that the taste and flavor are excellent by catching the meat of the meat. In the process of baking the meat, the barrel attached to the meat surface causes the meat It is confirmed that it can improve the preference and preference of male and female athletes because it can contain more fragrance and prevents the burning of meat and absorbs harmful substances which may remain in meat during carbonization.

[Component analysis test]

The component analysis tests for the above Examples and Comparative Example 2 were conducted.

According to one embodiment of the present invention as described above, the pork of the example of the present invention aged by the dry aging method using the buckwheat, and the pork of the comparative example 2 which is aged by the general dry aging method without using the buckwheat , And aging of the meat by dry aging method. In order to analyze changes in contents and contents of the ingredients depending on the use of barnacles, changes in water content, changes in fatty acids, changes in antioxidant vitamins and fatty acids, Component analysis tests were conducted for changes in heavy metals (lead).

In the following table, the pork of the example aged by the dry aging method using a buckwheat barrel according to an embodiment of the present invention is referred to as a " pail "Quot; dry aging ", and the pork of Comparative Example 2, which was matured by a general dry aging method without using buckwheat, was labeled " general dry aging. &Quot;

1. Change in water content

The pork of Comparative Example 2, which was aged by the general dry aging method without using the pork and buckwheat of the example aged by the dry aging method using the buckwheat barrel according to one embodiment of the present invention, And the moisture content was measured. The results are shown in Table 3 below.

Item Dry aging
I'm Normal
Dry aging Bucket cover
Dry aging Of two aging methods
Moisture content difference
(? Value) Moisture content 56.76 11.74 25.63 13.89 Moisture reduction - 45.02 31.13 13.89

(Unit: g / 100g)

According to the results of analysis of the change in moisture content, the moisture content of the pork before aging was 56.76 g / 100 g, and that of the pork of Comparative Example 2 aged by the general dry aging method was 11.74 g / 100 g , The moisture content of the pork was very low, while the moisture content of the pork meat obtained by the dry aging method was 25.63g / 100g The moisture content was decreased by 31.13 g / 100 g compared with before aging, and the moisture content was 13.89 g / 100 g more than the pork of Comparative Example 2. In other words, it is considered that the method of aging the dry aging using the buckwheat bark is more moisture retained than the general aging aging method because the moisture reduction is small because moisture exchange occurs between the buckwheat and the meat.

Therefore, the moisture content of the meat aged by the dry aging aging method using the buckwheat bark was more than twice that of the aged meat by the conventional general dry aging method. Therefore, the moisture control function and the moisturizing function And the juice content directly affects the quality and texture of the meat. Therefore, when the meat is aged by the dry aging method using the barrel crust, there is an advantage that the meat can be improved in commerciality .

2. Fatty  change

According to one embodiment of the present invention, the pork of Comparative Example 2, which was aged by the general dry-aging method without using pork and buckwheat of the example aged by the dry aging method using the buckling, Since the change in the fat (fat layer) was observed with the naked eye, the fatty acids such as saturated fatty acids, trans fatty acids, unsaturated fatty acids and cholesterol were compared and analyzed. The results are shown in Table 4 below.

Item Normal
Dry aging Bucket cover
Dry aging Of two aging methods
Difference (Δ value) Saturated fatty acid 8.03 7.15 -0.88 Trans fatty acids 0.15 0.12 -0.03 Unsaturated fatty acid 13.48 10.32 -3.16 Monounsaturated fatty acid 10.06 8.02 -2.04 Polyunsaturated fatty acid 3.42 2.30 -1.12 Cholesterol (mg) 51.47 36.63 -14.84 (71.2%)

(Unit: g / 100g)

According to the results of analysis of changes in fat, the saturated fat, trans fatty acid, unsaturated fatty acid and cholesterol were slightly decreased in the pork of the aged fermented soybean milk using the dry aging method, and cholesterol The pork of the Comparative Example 2 was analyzed as 51.47 mg / 100 g, while the content of the pork of the Example was analyzed as 36.63 mg / 100 g, and the pork meat aged by the dry aging method using the buckwheat bark was subjected to general dry aging Cholesterol content was about 71.2% less than that of aged pork.

Therefore, most of the fatty acids analyzed as a result of the test analysis on the fat were found to have fewer aged meats by the dry aging method using the buckwheat according to one embodiment of the present invention than the meat aged by the general dry aging aging method Therefore, it has been confirmed that when the meat is aged by the dry aging method using the buckwheat barrel, the fat content is reduced, and in particular, the trans fat of the carcinogenic substance is reduced by about 35% or more, .

3. Antioxidant vitamins  And fatty acid (acid value, peroxide value)

Dry Aging is a method of keeping meat at a temperature of 1 to 3 ° C and a humidity of 70 to 85% for at least 10 to at most 40 days and drying in a well-ventilated place to age the meat. Since the lipid part is oxidized due to contact with oxygen and the content of the peroxide value may be increased due to contact with oxygen, the protective packaging is aged without wrapping. Therefore, according to one embodiment of the present invention, aged by dry aging method The content of antioxidant vitamins (vitamin E) and the contents of fatty acids (acid value, peroxide value) in pork were compared with those of Comparative Example 2, which was aged by conventional dry aging without aged pork and buckwheat. The results are shown in Table 5 below.

Item Normal
Dry aging Bucket cover
Dry aging Of two aging methods
Difference (Δ value) Vitamin E (mg / g) 0.3 2.6 2.3 Acid value 5 3.2 -1.8 Peroxide value (meq / kg) 7.7 4.5 3.2

According to the results of the analysis of the contents of the antioxidant vitamins (vitamin E) and the contents of the fatty oxides (acid value, peroxide value), the pork of Comparative Example 2 aged by the general dry aging method had a vitamin E content of 0.3 mg / 100 g, the acid value was 5, and the peroxide value was 7.7 meq / kg. According to one embodiment of the present invention, the pork of the example aged by the dry aging method using the buckwheat barrel had a vitamin E content of 2.6 mg / 100g, and acid value was 3.2 and peroxide value was 4.5 (meq / kg).

Therefore, according to one embodiment of the present invention, the meat aged by the dry aging method using the buckwheat casing was found to have a high content of antioxidant vitamins, the acid value and the peroxide value thereof were detected to be low and the storage stability was excellent, The effect was also confirmed to be excellent. In other words, when meat is aged by the dry aging method using a buckwheat barrel, the acid value is reduced by 36% and the peroxide value is reduced by 42% as compared with the case of aging the meat by the general dry aging method, It has been shown that there is an advantage to be able to.

In addition, as an antioxidant, it is possible to remove active oxygen, lower the harmful LDL cholesterol level, increase the HDL cholesterol value beneficial to the body, protect the vascular function, and prevent thrombogenesis, According to one embodiment of the present invention, antioxidant vitamins (vitamin E), which are very useful for the examinees and workers who use them, are found to be contained more in the meat aged by the dry aging method using the buckwheat buckwheat, And thus it is possible to produce aged meat which is advantageous to the present invention.

4. Differences in amino acid content

Amino acids are chemical components that make up proteins, which are known to improve the flavor of meat products and change the surface of meat to a good brown color. Essential amino acids are not synthesized in the body, so they must be consumed as food. It is known that it increases the synthesis among eight essential amino acids and decreases muscle protein degradation, which is helpful for increasing muscle mass. According to one embodiment of the present invention, the pork of the example aged by the dry aging method using the buckwheat barrel, and the essential of the pork of the comparative example 2, which were aged by the general dry aging method without using the buckwheat, Analysis of the content of amino acids and non-essential amino acids was carried out, and the results are shown in Tables 6 and 7 below.

Table 6 below shows the results of the analysis of the content of essential amino acids, and the graph of the content analysis of essential amino acids is shown in FIG.

Essential amino acid Normal
Dry aging Bucket cover
Dry aging Of two aging methods
Difference (Δ value,%) Leucine 1047.43 1140.74 93.31 (8.91) Valine 706.02 769.53 63.51 (9.00) Isoleucine 626.56 684.97 58.41 (9.32) Methionine 405.51 453.29 47.78 (11.78) Theronine 664.91 733.36 68.45 (10.29) Histidine 544.67 600.73 56.06 (10.29) Phenylalanine 611.20 667.41 56.21 (9.20) Lysine 1353.01 1491.35 138.34 (10.22) Total 5959.31 6541.38 582.07 (9.77)

(Unit: mg / 100g)

Leucine was found to be 1047.43 mg / 100g in the pork of Comparative Example 2 aged by the general dry aging method, while it was detected as 1140.74 mg / 100g in the pork of the aged aged by the dry aging method using the buckwheat barrel, It was confirmed that the pork of the example contained 93.31 mg / 100 g more than the pork of the comparative example, which is as high as 8.91% as compared with the comparative example 2.

Valine was detected as 706.02 mg / 100g in the pork of Comparative Example 2 aged by the general dry-aging method and was detected as 769.53 mg / 100g in the pork of the example aged by the dry aging method using the barnacles, It was confirmed that the pork of the example contained 63.51 mg / 100 g (9.00%) more than the pork of the comparative example.

Isoleucine was detected as 626.56mg / 100g in the pork of Comparative Example 2 which was aged by the general dry aging method and was detected as 684.97mg / 100g in the pork of the example aged by the dry aging aging method using the buckwheat barrel, It was confirmed that the pork of the example contained 58.41 mg / 100g (9.32%) more than the pork of the comparative example.

Methionene, threonine, histidine, phenylalanine, and lysine were similar to leucine, valine and isoleucine.

The total content of the essential amino acids was found to be 5959.31 mg / 100 g of the pork of Comparative Example 2 which had been aged by the general dry-aging method, and that of the pork meat of the example aged by the dry aging method using the buckwheat barrel was 6541.38 mg / 100 g , And it was confirmed that the pork of the Example contained 582.07 mg / 100g (9.77%) more than the pork of the Comparative Example.

The following Table 7 shows the results of analysis of the content of non-essential amino acids, and the graph of the content of non-essential amino acids is shown in FIG.

Non-essential amino acid Normal
Dry aging Bucket cover
Dry aging Of two aging methods
Difference (Δ value,%) Alanine 740.37 845.67 105.30 (14.22) Aspartic Acid 1156.59 1280.81 124.22 (10.74) Glutamic Acid 1051.56 3085.77 2034.21 (193.45) Glycine 700.32 894.36 194.04 (27.71) Serine 569.09 627.98 58.89 (10.35) Proline 598.88 712.45 113.57 (18.96) Arginine 1095.17 1173.55 78.38 (7.16) Tyrosine 535.67 587.33 51.66 (9.64) Cystine 64.94 70.40 5.46 (8.41) GABA 35.48 32.15 -3.33 (-9.39) Total 6548.07 9310.47 2762.40 (42.19)

(Unit: mg / 100g)

Among the non-essential amino acids, alanine was detected as 740.37 mg / 100g in the pork of Comparative Example 2 aged by the general dry aging method, and 845.67 mg / 100g in the pork of the example aged by the dry aging method , And it was confirmed that the pork of the example contained more than 105.30 mg / 100 g (14.22%) of the pork of the comparative example.

In particular, glutamic acid, which represents a delicious taste, was detected as 1051.56 mg / 100g in the pork of Comparative Example 2 which was aged by the general dry aging method, and the pork of the example aged by the dry aging method And 3085.77 mg / 100g, respectively, and it was confirmed that the pork of the example contained 2034.21 mg / 100g (193.45%) more than the pork of the comparative example.

The content of Aspartic acid, Glycine, Serine, Proline, Argine and Tyrosine in the aged pork according to one embodiment of the present invention was aged by the general dry aging method 2 of the pork, 10 ~ 30% more than the pork.

The total content of the non-essential amino acids was found to be 6548.07 mg / 100g of the pork of Comparative Example 2 which was aged by the general dry aging method, and the pork meat of the example aged by the dry aging aging method using the buckwheat flour was 9310.47 mg / 100 g, and it was confirmed that the pork of the example contained about 2762.40 mg / 100 g (42.19%) more than the pork of the comparative example.

Glycine, alanine, threonine, proline, and serine are important for the sweet taste of meat, and glutamic acid plays an important role in giving a rich flavor. It seems to be related to the fact that the taste of the pork was judged to be better in sensory evaluation because it was confirmed that most of the amino acids were found to be contained more.

According to one embodiment of the present invention, it was confirmed that 17 kinds of amino acids among 18 amino acids were significantly enriched in the case of meat aged by the dry aging method using the buckwheat cover, Glutamic Acid, a natural seasoning that occurs naturally, has been found to be advantageous in that it can produce aged meat with excellent taste and flavor because it is more than three times more aged than conventional aged aged meat.

5. Heavy metal (lead) change

In order to carry out the analysis of the heavy metal standard content, 10g of the pork pork pork portion was taken before the aging, and then a heavy metal (lead) standard substance was added so as to have a concentration of 1ppm, And the rest of them were aged by general dry aging method and aged pork by dry aging method using buckwheat barrel, and the content of heavy metals (lead) was detected . The results are shown in Table 8 below.

Item Before aging Normal
Dry aging Bucket cover
Dry aging Of two aging methods
Difference (Δ value,%) Add no standard solution
Control meat 0.004 0.081 - - Lead standard solution 1 ppm
Add meat 1.082 0.970 0.909 0.064 Recovery rate 108.2% 89.65% 84.01% 5.64%

(Unit: ppm)

As a result of analyzing heavy metal content, analysis of heavy metal (lead) content in pork before addition contained 0.004ppm, and it was calculated by calibrating the content of lead added with this value Results The addition of 1ppm lead standard solution showed 1.082ppm recovery of 108.2%.

The pork meat was aged by general dry aging method and analyzed by heavy metal content after aging by dry aging method using buckwheat bran. As a result, pork meat aged by general dry aging method without addition of lead standard solution Heavy metal content was found to be 0.081ppm, and this value was corrected by the first calculation. As a result, when 1ppm of lead standard solution was added, the aged pork meat was found to have a heavy metal content of 0.970ppm and a recovery rate of 108.2 %, It was confirmed that the recovery rate was 89.65%. In addition, the pork meat aged by the dry aging method using the buckwheat barrel was found to have a heavy metal content of 0.909 ppm, and the recovered pork was found to be 84.01% as an initial value based on the recovery rate of 108.2%. Thus, According to one embodiment, it has been found that aging the meat by the dry aging method using the buckwheat can reduce the heavy metal (lead) content by about 5.64% as compared with aging the meat by the general dry aging method.

In conclusion, it is more effective to make the meat mature by the dry aging maturation method using the buckwheat than to mature the meat by the general dry aging method, because the moisture content of the meat can be increased, so that the texture of the meat is excellent, And can also increase the content of antioxidant vitamins. Therefore, it is possible to lower the value of acid and peroxide by preventing rancidity of fat, and to contain a large amount of essential amino acid and non-essential amino acid, It is also effective in terms of improvement. In addition, since the heavy metal content contained in the meat can be lowered by heavy metal adsorption, it is possible to increase the taste and nutritional value of the meat by aging the meat by the dry-aging method using the barn crust, Can be provided.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention. It will be apparent that various modifications may be made by those skilled in the art. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.

Claims (12)

In the method of aging meat,
Preparations are made by placing charcoal on the bottom of the pot, and covering the charcoal over the charcoal;
In the preparing step, the meat is put into the onggi filled with charcoal and barrels on the floor of the pottery, and the meat is covered with the barn, and the meat and the barrels are added so that the meat layer and the barnacle layer are repeatedly formed. A step of adding a barnacle covering;
A finishing step of covering the upper part of the pot filled with the pot filling in the pot filling step, covering the charcoal on the pot cover, putting over the charcoal on the charcoal, and covering the pot cover; And
And aging in a low-temperature aging tank in which ventilation is smoothly carried out in the finishing step.
The method according to claim 1,
Wherein the meat in the step of adding meat and shell coverings is at least one selected from meat group consisting of beef, pork, chicken, and duck meat.
The method according to claim 1,
According to the present invention, the meats in the step of adding meat and shell coverings have a thickness of 0.5 to 4 cm.
The method according to claim 1,
Wherein the low temperature aged hull in the dry aging step is a low temperature aged hull which is maintained at a temperature of 0 to 4 DEG C and a humidity of 65 to 80%.
The method according to claim 1,
Wherein the aging is carried out at a low temperature aging temperature for 5 to 40 days in the dry aging step.
6. The method according to any one of claims 1 to 5,
Wherein the meat in the step of adding meat and shell coverings is uniformly coated with barley sprouts on the surface thereof.
6. The method according to any one of claims 1 to 5,
Wherein the meat aged in the dry aging aging step further comprises a meat packing step in which the meat is further packed in an amount of 80 to 200 parts by weight based on 100 parts by weight of the aged meat, A method of meat ripening using a.
The method of claim 6,
Wherein the meat aged in the dry aging aging step further comprises a meat packing step in which the meat is further packed in an amount of 80 to 200 parts by weight based on 100 parts by weight of the aged meat, A method of meat ripening using a.
A meat characterized by being aged by the method of any one of claims 1 to 5.
A meat product characterized by being aged by the method of claim 6.
A meat product characterized by being aged by the method of claim 7.
A meat product characterized by being aged by the method of claim 8.

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