KR20160107699A - Method for aging meat products using barley, and aged meat products - Google Patents

Abstract

The present invention relates to a method for aging meats using hulled barley, and meats aged by the method and, more specifically, to a method for aging meats using hulled barley which ages meats using a wet-aging method aged in a low temperature aging container after entirely enclosing meats by hulled barley through filling an inner portion of vacuum wrapping paper with the order of a hulled barley layer, a meat layer, and the hulled barley layer and vacuum-packing the same, and to meats aged by the method.

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 and a meat aged by the method, more specifically, to a method of aging a meat by using a buckwheat, and more particularly, to a method of aging a meat packed with a buckwheat to form a buckwheat layer, a meat layer and a buckwheat layer, The present invention relates to a method for aging a meat using a barrel-covered barrel which ages the meat by aging in a low-temperature aged barrel after being completely wrapped and then aged in a low-temperature aging bar.

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,

The present invention is based on the finding that the use of a buckwheat in the process of aging meat to fill the inside of a vacuum packed bag in the order of a buckling layer, a meat layer and a buckling layer in order, wrapping the buckwheat completely in a vacuum package, The present invention provides a method of aging meat using a barnacle that ages the meat by aging method.

The present invention also relates to a method for producing a meat product, which comprises the steps of using a barbecue in a meat aging process, vacuum-wrapping the meat in a vacuum wrapping bag, wrapping the meat completely, and aging the meat by aging to produce meat quality and taste There is another purpose in providing enhanced meat.

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 vacuum wrapping paper, a bucket covering and a meat, A volume of about 50% to 200% of the meat volume is formed in the vacuum packaging paper prepared in the preparation step, a meat layer is formed by lining up the meats in a row on a tubular surface layer, Adding meat and shell coverings to fill the inside of the vacuum pouch by covering the pouch with a pouch covering of 50 to 200% of the meat volume; A vacuum packaging step of vacuum packing the meat and the barrel in a state of filling the meat, And aging the meat packed in the vacuum packaging step at a low temperature aging hull, and aging the meat packed in the vacuum packaging step.

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

In the present invention, meat in the preparation step may be characterized by a thickness of 0.5 to 10 cm.

In the present invention, the tubular covering in the preparing step may be a germinated tubular covering.

In the present invention, in the step of adding meat and shell coverings, charcoal pieces may be further added to the shell cover layer.

In the present invention, the low-temperature aging step in the aging aging step may be characterized in that the temperature is maintained at 0 to 4 캜.

According to the present invention, in the aging-aging step, the vacuum-packed meat together with the barnacle at the low-temperature aging can be aged for 7 to 40 days.

In the present invention, the meat in the preparing step may be characterized in that the barley sprouts are evenly coated on the surface.

Another embodiment of the present invention provides 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 meat is aged by preparing food additives or aging meat by 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 crust 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, in the process of aging the meat with the cover barrel, the inside of the vacuum packaging was filled in order to form the cover layer, the meat layer and the cover cover layer in this order, so that the cover cover was completely wrapped in the meat, The meat is aged and aged by the aging method so that the meat can contain more barley flavor, and meat quality and flavor are enhanced.

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 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. 3 is a graph showing the results of analyzing the calcium content of meat aged differently according to the aging method.
Fig. 4 is a drawing showing the essential amino acid content of meat aged differently according to the aging method.
Fig. 5 is a drawing showing the non-essential amino acid content of meat aged differently according to the aging method.

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 for aging meat using a barnacle and a method for aging meat, and a method for aging a meat according to an embodiment of the present invention includes preparing a vacuum packaging paper, a barn and a meat; A volume of about 50% to 200% of the meat volume is formed in the vacuum packaging paper prepared in the preparation step, a meat layer is formed by lining up the meats in a row on a tubular surface layer, Adding meat and shell coverings to fill the inside of the vacuum pouch by covering the pouch with a pouch covering of 50 to 200% of the meat volume; A vacuum packaging step of vacuum packing the meat and the barrel in a state of filling the meat, And aging aging step of aging the meat packed in the vacuum packaging step at a low temperature aging height.

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.

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.

First, the preparation step can be performed ( _S100 ).

Vacuum wrapping paper, barrels, and meat.

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 an optimal state, so it has an excellent flavor and a sweet barley flavor is added to enhance the appetite of consumers. In addition, when the meat is aged by using a barnacle barn, the barn barn attached to the surface of the meat can prevent the loss of the juice, and the moisture of the barn 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 an embodiment of the present invention, the meat in the preparation step may be at least one selected from meat group consisting of beef, pork, chicken, and duck meat.

According to an embodiment of the present invention, the meat in the preparing step may be 0.5 to 10 cm in thickness.

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 aging stage of aging, so that the loss of the juice may occur too much and the meat quality may become hard and the taste and texture may be deteriorated . When the thickness of the meat exceeds 10 cm, the thickness of the meat is too thick, so that the fragrance and effective ingredients of the barn crumbs are not sufficiently contained, and there is a possibility that the light and fragrant flavors of the barley are not expressed in the aged meat, The longer the time, the more the taste of meat is lost and the quality of the meat is lowered, and there is a possibility that the meat quality change of the meat is not visually observed. Therefore, the meat in the preparing step is most preferably 0.5 to 10 cm thick.

In addition, according to an embodiment of the present invention, in the preparing step, the covering cover may be germinated gob barrel.

In one room, malt is considered to be a representative medicinal product that helps the digestive function by harvesting barley. It helps the digestion by releasing a lot of digestive enzymes in the intestines. When digestion is good, the blood circulation is good, blood is clear, it is good for chronic fatigue, and immunity is increased. In the process of germination, The same antioxidant substance has been reported to increase four-fold or more. Therefore, when the meat is aged using germinated barnacles, the moisture of the meat is adjusted to an optimum state, and the light and savory flavor of the barley is cut into the meat to enhance the taste and flavor of the meat It is possible to further increase the effect of the meat fermentation method using the barnacles, and to help the digestion well when consumed with meat, and the active ingredient, taste or flavor of the barley can be contained in the meat more, The taste and flavor are further enhanced.

According to one embodiment of the present invention, meat in the preparation step may be characterized in that the surface of the barley sprouts is evenly coated.

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, the step of adding meat and barbecue can be performed (S ₂₀₀ ).

A volume of about 50% to 200% of the meat volume is formed in the vacuum packaging paper prepared in the preparation step, a meat layer is formed by lining up the meats in a row on a tubular surface layer, The meat and the barn filling step for filling the inside of the vacuum pouch can be performed by covering the pouch with a barrel covering the volume corresponding to 50 to 200% of the meat volume.

The washed and well-dried pesticidal barn was soaked in a volume equivalent to 50 to 200% of the volume of the meat and spread on top of the barn so that the meats would not touch each other, Of the total volume of the cover covering 50 to 200% of the volume of the meat. That is, it is preferable that the barrels be completely wrapped in the meat by filling the inside of the vacuum pouch so as to form the barrel layer, the meat layer and the barrel layer in this order.

If the inside of the vacuum pouch is filled with the barrels, then the meat is pushed into the inside of the vacuum pouch to fill the inside of the vacuum pouch. Since the meat can contact with each other, the whole meat may not be aged evenly during aging. And it is difficult to fill the inside of the vacuum pouch so that the buckwheat completely encloses the meat, and there is a possibility that the effect of juicing becoming rich when the buckwheat is aged by the aging process is reduced.

According to one embodiment of the present invention, in the meat and shell coverings, a charcoal piece may be further added to the shell cover layer.

Since charcoal is a porous material, it is a habitat for microorganisms. Especially, it is suited to survival environment of actinomycetes having excellent decomposition ability of organic matter. Therefore, it has an effect of adsorbing and decomposing polluted components and harmful impurities in air to purify air and remove odor. 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 charcoal which can suppress or reduce the generation of harmful gas which may occur when storing the food, it is possible to store meat freshly in the process of aging the meat, It is possible to promote aging. It is important that the charcoal is not brought into contact with the surface of the meat when adding the charcoal pieces to the tubular layer at the meat and barn layer addition stage. When the charcoal is directly contacted with the meat, charcoal is buried on the aged meat surface There is a possibility that the portion of the charcoal buried in the ingestion may be removed so that the meat may be lost, and the portion of the meat which is in contact with the charcoal in the fermentation process is aged more rapidly, .

Although not limited thereto, it is preferable that the charcoal pieces are added in a ratio of 2 to 5 parts by weight based on 100 parts by weight of the total shell coverings. When the charcoal pieces are added in an amount of less than 2 parts by weight based on 100 parts by weight of the total barn percentage, the amount of the charcoal pieces to be added is too small to add charcoal, and when added in an amount exceeding 5 parts by weight , The charcoal is added too much and the economical efficiency is lowered, and the charcoal can be aged in a state where the charcoal is located too close to the meat, so that the entire meat is not matured evenly and a certain portion may be aged quickly.

Therefore, after preparing a covering layer having a volume corresponding to 50 to 200% of the volume of the meat in the prepared vacuum packaging paper, the charcoal piece is further added to the cover covering layer so as not to contact the meat, A meat layer is formed by arranging meat lines in a row on a barnacle layer, and the upper surface of the meat is covered with a barn layer having a volume corresponding to 50 to 200% of the meat volume to form a barnacle layer again, It is preferable to fill the inside of the vacuum pouch so that the buckwheat completely covers the meat.

Next, a vacuum packaging step may be performed (S ₃₀₀ ).

In the adding step of meat and shell coverings, a vacuum packaging step may be carried out in which the vacuum packaging is filled with meat and barrels.

In order to mature the meat by aging-aging method, the inside of the vacuum packing paper is filled in order to form the outer cover layer, the meat layer and the cover cover layer so that the cover cover is completely wrapped around the meat, It is preferable to vacuum-pack the product by compressing it.

Next, the aging aging step may be performed (S ₄₀₀ ).

Aging aging step in which the meat packed in the vacuum packaging step is aged at a low temperature aging height can be performed.

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 packing (wet condition) on the plastic pack to mature
- The rate of ripening is proportional to temperature.
- Minimal loss of meat
- May improve the year and flavor through proper aging process

In the present invention, the meat may be aged by the aging method. "Wet aging" refers to a method of vacuum packaging (wet condition) a vial pack and aging it. Unlike the method of aging meat by the dry aging method, the aged meat can prevent the evaporation of moisture by blocking the exposure of the air, so that the loss of meat can be minimized because it is not necessary to cut off the hard outer surface, The juice is rich and has an effect of increasing the flavor because it can improve the year through proper aging process.

In the present invention, there is an advantage that the advantage of the aging-aging method can be improved by aging the meat with the aging method and aging the agar-shell 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, Rich in juice and flavor. 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 in the aging aging step may be characterized in that the temperature is maintained at 0 to 4 캜.

When the temperature of the low-temperature aging oven is less than 0 ° C, the temperature of the low-temperature aging oven is too low to cause aging, and the aging period may be prolonged, thereby reducing the texture of the meat. In addition, when the temperature of the low temperature aging height exceeds 4 캜, since the temperature of the low temperature aging height is high, the meat is aged, and the taste of the meat is lost and the meat may be denatured and denatured.

According to an embodiment of the present invention, in the aging aging step, the vacuum-packed meats with the buckwheat at the low temperature aging stage are aged for 7 to 40 days.

왯 If the meat is aged for less than 7 days in the aging stage of aging, the aged meat is not fully aged 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 aging in the aging aging step is aged for 7 to 40 days at a low-temperature aging height where the temperature is maintained at 0 to 4 占 폚.

The aging aging step is not limited to the use of low-temperature aging in the aging aging step but may be performed at any place and environment where the aging aging is maintained at 0 to 4 占 폚.

Although not limited to this, in the meat packing step, a barnacle is added and the meat is vacuum-packed together with the meat to remove the barn, which is attached to the surface of the meat, and then the first barn and the second barn You can bake meat and consume it.

After removing the barrel covering the surface of the aged meat, the meat can be instantly baked at a high thermal power by first grinding the meat, so that the juice of the meat can be prevented from being discharged. Alternatively, after removing the barn crust attached to the surface of the aged meat, and then boiling for 1 to 3 minutes in a barley or sauce of barley sauce, the first unchallenge can be immediately supplemented with water that may have been lost through aging There is an advantage of being able to feel the richness of the barley flavor.

[Example]

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

1. Preparatory steps

Prepare vacuum pouches, washed and well-dried germ slings, charcoal slices and pork loin cut to 2 cm thickness.

2. Meat and Tail Covering Step

A volume of about 100% of the volume of meat was formed inside the vacuum pouch. Then, a piece of charcoal was further added between the pouches to prevent contact with the pork loin. Pork meat The meat loaves are formed by spreading them in line so as not to touch each other, and the upper surface of the meat is covered with a barrel cover having a volume corresponding to about 100% of the volume of meat to form a barrels layer again. That is, the inside of the vacuum pouch is filled in order to form the pouch skin layer, the meat layer and the pouch skin layer, so that the inside of the vacuum pouch is filled with the pouch skin covering the meat completely.

3. Vacuum packing step

The inside of the vacuum pouch is filled in order to form a tubular layer, a meat layer and a tubular layer, so that the tubular envelope completely encloses the meat, and then the air in the vacuum package is removed and vacuum packed.

4. 왯 Aging Aging Step

At the vacuum packaging stage, the pork packed with the buckwheat barrel is aged for about 14 days at low temperature aging temperature where the temperature is maintained at about 0 to 4 ° C.

[Comparative Example 1]

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 the general aging method without using the 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 aging method using the barrel crumbs, the meat and the meat of the meat of Comparative Example 1 aged using meat bran according to one embodiment of the present invention, The meat of Comparative Example 2 which had been aged by the general 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 9.5 9.3 9.8 9.9 9.6 Comparative Example 1 5.8 3.0 4.8 3.9 4.4 Comparative Example 2 4.3 2.9 2.7 2.5 3.1

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

Table 2 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 differed 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, in the process of aging the meat with the cover barrel, the inside of the vacuum packaging was filled in order to form the cover layer, the meat layer and the cover cover layer in this order, so that the cover cover was completely wrapped in the meat, It is possible to minimize the water loss rate that can be lost in the distribution process because the meat is matured and aged by the aging method, and since the flavor and flavor of the meat is increased by containing the barley flavor, The meat of the example aged was found to have a higher overall acceptance of taste, flavor, texture and flavor than 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 aging method.

As shown in Table 2, 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 added to the meat in the first bran Because the meat is easily caught, it is felt that the smell and the foreign body feeling of the rice bran are felt at the time of sampling, and the preference and taste of the consumer are reduced in all the preferences such as taste, flavor, texture and flavor.

In addition, as in Comparative Example 2, it was confirmed that the meat aged by the general aging method was much harder when the meat was baked due to a lack of juices contained in the meat than in the meat of the Examples and Comparative Example 1, The meat was hardly felt and lacked in moisture, and thus the degree of preference for the texture was insufficient. Also, meat of the meat of Comparative Example 1 which had been 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 into meat, it is confirmed that it is possible to improve the preference and preference of the aged man and woman because it has the advantage that the taste and flavor of the meat is excellent.

[Component analysis test]

(Hereinafter, referred to as "vacuum packed meat") and aged meat (hereinafter, referred to as "outer packed viburnum packed meat") by a general aging-aging method and a buckwheat barrel, An analytical test was conducted.

1. Sample

300 g of pork loin sliced to a thickness of 2 cm (hereinafter, referred to as 'pork loin before vacuum packing' or 'raw raw material before packing') and the same meat in the same part are placed in a vacuum packing pack for 14 days at 0 to 4 ° C 500 g of barley crumbs were added to 300 g of the same meat at 900 g (hereinafter, referred to as "vacuum packagings") of aged pork and stored at a temperature maintained in a refrigerator at 0 to 4 ° C (Hereinafter, referred to as "vacuum packed poultry") and poultry raw materials used for vacuum poultice (hereinafter referred to as "vacuum packed poultry poultry"), And 500 g of the ginseng barley (hereinafter referred to as "ginseng barbecue in vacuum packed meat"), which had been inferred from the test after the aging of the ginseng vacuum packagings, were subjected to component analysis. Experimental items according to the samples are shown in Table 3 below. In addition, in the component analysis test, the Tongbori and the Tongbori were used with the same meaning, and the two expressions were used in combination.

2. Experiment Items

All experiments such as moisture, water activity, general component analysis, physical property measurement, mineral and vitamin measurement, fatty acid and amino acid measurement were conducted at the Food Microbial Resources Research Center of Keimyung University, And the average value was shown by repeating the experiment three times according to the method described in "Ordinance", and the notation method was given a test report in which the numerical value was inputted according to the method described in the Food Code.

3. Change in moisture content

Major factors that constitute meat aging include aging time, aging temperature, relative humidity, and air flow. These factors are important because they relate to flavor, shelf life, product shrinkage, microbial contamination, and other quality and economic issues. Particularly, since moisture content is a main factor in determining these, moisture content was measured in this component analysis test, and the results are shown in Table 4 below.

Item Pork loin before vacuum packing Vacuum packer
(Aged 14 days) The
Vacuum packer
(Aged 14 days) Before vacuum packaging Vacuum Packing Moisture content
(g / 100 g) 67.7 70.1 54.6 17.7 31.6 Weight loss
(? Value) - +2.4 -13.1 - +13.9 Water activity - 0.974 0.967 0.82 0.960 Machining factor - 0.926 1.406 - 0.831

Processing factor = (100-water content after aging) / (100-water content before aging)

The moisture content of the vacuum packed meat was 70.1g / 100g, which was 2.4g / 100g higher than that of the raw meat 67.7g / 100g before packing, and decreased by 13.1g / 100g at 54.6g / 100g. This means that the moisture content of the vacuum packed meat increased as time elapsed, and that the packed vacuum packed meat was transferred to the vacuum packed beetroot. The moisture content of the pear peat before vacuum packaging was 17.7 g / 100 g, but the apparent pear peat content in the vacuum pack was 31.6 g / 100 g, which was 13.9 g / 100 g higher than that of the initial pear peat. Water activity is also 0.967 and 0.960, which means that water equilibrium is established. The moisture activity of the vacuum packed meat was 0.974, indicating that the juice had escaped and that the moisture in the vacuum packed was discharged.

In addition, the moisture content of the vacuum packer was 0.926, the moisture content of the packer was 1.406, and the moisture content of the packer was 0.831. I could confirm.

Therefore, it is expected that the vacuum packed meats of outer surface can control the most important moisture among the storage conditions of meat, so that the storage improvement property is expected, and the juice and meat moisture are transferred to the outer surface, Can be deduced. The increase in the moisture content of the general vacuum packed meat showed that the juice of the meat was missing at the time of fermentation, and that the moisture in the vacuum packed food had escaped visually. As shown in the sensory test, the taste, flavor, texture and flavor Respectively. In other words, aging of the buckwheat can compensate for the disadvantages of the general vacuum packaging, and it is possible to protect the juice of the meat due to the moisture control of the buckwheat so that the quality of the meat and the texture of the meat can be improved, There is an advantage.

4. General ingredients

In order to confirm the changes of general components and the transfer of nutrients according to meat ripening conditions, a component analysis test was performed to compare crude protein, crude fat and crude protein, and the results are shown in Table 5 below.

Item Vacuum packer
(Aged 14 days) The
Vacuum packer
(Aged 14 days) Before vacuum packaging
The In vacuum packed meat
The Crude protein 22 35 9 8 Crude fat 6.1 8.8 2.2 1.1 Views min 1.1 1.5 1.8 1.6

(Unit: g / 100g)

Crude protein, crude lipid and crude protein of vacuum packed meat were increased. Crude protein, crude fat and crude protein in vacuum packed meat decreased. This suggests that the changes in the moisture content and the changes in the nutrient composition were deduced. In addition, the increase in crude protein may be related to the increase in amino acids, and the increase in crude fat is expected to correlate with changes in fatty acids. Changes in the content of minerals in the micronutrients indicate that changes in minerals can occur at the same time.

5. Physical Properties

The color, hardness, adhesiveness, chewiness, elasticity and cohesion of the meat were examined to confirm changes in physical properties according to the conditions of meat ripening. The results are shown in Table 6 below.

Item Vacuum packer
(Aged 14 days) The
Vacuum packer
(Aged 14 days) Of two aging methods
Difference value (? Value) method Redness (a ^* ) 8.47 9.05 0.58 Yellowness (b ^* ) 1.86 6.71 4.85 Brightness (L ^* ) 29.71 16.2 -13.51 Hardness 916.748 2901.426 1984.678 Attachment -188.066 -25.126 162.94 Chewiness 399.917 1308.423 908.506 Resilience 0.967 0.79 -0.177 Coherence 0.451 0.61 0.159

The red color and the yellowness were higher in the color of the vacuum packed meat than that of the vacuum packed meat. The results showed that the vacuum packed meat showed a clear red color compared with the other samples, . On the other hand, the lightness was related to moisture, and the vacuum packed meat in the outer side was lower.

The hardness was measured at 2901.426 and the vacuum packed meat was measured at 916.748. Therefore, the packed vacuum packed meat was 3.2 times higher than the vacuum packed meat, and the chewiness, cohesiveness and adhesiveness were also higher. This means that the meats with vacuum packaging conditions are not stained but solid meat quality. The elasticity of vacuum packed meat with high moisture content was 0.17 higher than that of vacuum packed meat.

As the meat aged, the physical properties of the meat were changed. Especially, it was confirmed that the change of hardness and chewiness affecting the texture was apparent. In the case of the vacuum packed meat, the year is improved in the process of aging while the moisture of the meat is escaped, and the texture of the meat is remarkably lowered. Therefore, in the present invention, by aging the meat by the aging method using the buckwheat, And the interaction of the meat with meat, the physical properties of the meat is not changed, and the meat is changed into a firm meat texture, and the texture is improved, thus solving the disadvantages of the general aging aging method.

6. Micronutrients

(Calcium, iron, selenium) and vitamins (vitamin B1, vitamin B2, vitamin E and selenium) were selected as representative of the minor components of barley and the functionalities could be expected. , Folic acid, niacin). The results are shown in Table 7 below, and the graph of the calcium content analysis is shown in FIG.

Item Vacuum packer
(Aged 14 days) The
Vacuum packer
(Aged 14 days) Before vacuum packaging
The In vacuum packed meat
The calcium 5.44 26.42 47.82 38.47 iron content 1.4 2.07 3.52 3.3 Selenium 0.711 1.038 0.016 0.035 Vitamin B1 0.7 0.7 0.3 0.4 Vitamin B2 0.9 1.3 0.8 0.8 Vitamin E 0.5 0.7 0.6 0.8 Folic acid 0 0. 0 0 Niacin 4.4 3.4 0 0

(Unit: mg / 100g)

As a result, calcium content of vacuum packer was 5.44 mg / 100 g, while that of vacuum packer was 26.42 mg / 100 g, which was 4.9 times higher than that of vacuum packer. This means that the calcium content of the mulberry leaves has been removed and transferred to the meat. It can be expected that the calcium contained in the crust of the grain can be transferred to the meat to supplement the calcium while eating the meat. The amount of iron, which is a trace mineral, increased by 1.5 times from 1.4 mg / 100 g to 2.07 mg / 100 g, and the selenium, which is known to have antioxidant and antitumor activity, also increased about 1.5 times from 0.711 mg / 100 g to 1.038 mg / 100 g.

Vitamin B2 increased by 0.4mg / 100g and vitamin E increased by 0.2mg / 100g. Vitamin B1 did not change much, and niacin, which was not detected in barley, decreased 1 mg / 100 g in the mackerel packed in vacuum packs, and folic acid was not detected in meat and barley.

7. Fatty acids and cholesterol

As shown in the results of general component tests according to meat ripening conditions (see Table 5 above), crude fat was increased by 2.7% in the vacuum packed meat of Tongbori. Changes in crude fat and fatty acid composition were investigated and their relationship was examined. The results of analyzing 37 kinds of fatty acids are shown in Tables 8, 9 and 10 below.

Item Vacuum packer
(Aged 14 days) The
Vacuum packer
(Aged 14 days) Before vacuum packaging
The In vacuum packed meat
The C4: 0 0.000 0.000 0.000 0.000 C6: 0 0.000 0.001 0.000 0.000 C8: 0 0.001 0.002 0.000 0.001 C10: 0 0.006 0.010 0.000 0.001 C11: 0 0.000 0.000 0.000 0.000 C12: 0 0.008 0.012 0.001 0.004 C13: 0 0.000 0.000 0.000 0.000 C14: 0 0.084 0.177 0.011 0.010 C14: 1 0.002 0.006 0.000 0.000 C15: 0 0.003 0.007 0.002 0.001 C15: 1 0.000 0.000 0.000 0.000 C16: 0 1.299 2.756 0.493 0.249 C16: 1 0.133 0.316 0.003 0.003 C17: 0 0.016 0.034 0.002 0.001 C17: 1 0.013 0.034 0.000 0.000 C18: 0 0.710 1.226 0.023 0.019 C18: 1n-9, trans 0.020 0.050 0.000 0.000 C18: 1n-9, Cis 2.408 5.485 0.255 0.141 C18: 2n-6, trans 0.010 0.023 0.001 0.001 C18: 2n-6, Cis 0.766 2.143 1.061 0.465

(Unit: g / 100g)

Item Vacuum packer
(Aged 14 days) The
Vacuum packer
(Aged 14 days) Before vacuum packaging
The In vacuum packed meat
The C20: 0 009 028 003 002 C18: 3n-6 0.005 0.006 0.000 0.001 C20: 1 0.039 0.088 0.013 0.006 C18: 3n-3 0.037 0.065 0.097 0.040 C21: 0 0.000 0.000 0.000 0.000 C20: 2 0.029 0.050 0.002 0.001 C22: 0 0.000 0.005 0.004 0.000 C20: 3n-6 0.013 0.022 0.000 0.000 C22: 1n-9 0.003 0.006 0.004 0.003 C20: 3n-3 0.005 0.008 0.000 0.000 C20: 4n-6 0.000 0.000 0.001 0.000 C23: 0 0.078 0.145 0.000 0.000 C22: 2 0.000 0.000 0.000 0.000 C24: 0 0.000 0.000 0.003 0.000 C20: 5n-3 0.000 0.000 0.000 0.000 C24: 1 0.000 0.000 0.002 0.001 C22: 6n-3 0.006 0.007 0.000 0.000

(Unit: g / 100g)

Item Vacuum packer
(Aged 14 days) The
Vacuum packer
(Aged 14 days) Before vacuum packaging
The In vacuum packed meat
The Total fatty acid 5.703 12.712 1.981 0.950 Saturated fatty acid 2.214 4.403 0.542 0.288 Trans fatty acids 0.030 0.073 0.001 0.001 Unsaturated fatty acid 3.459 8.236 1.438 0.661 single
Unsaturated fatty acid 2.598 5.935 0.275 0.153 multiple
Unsaturated fatty acid 0.861 2.301 1.163 0.508 cholesterol
(Mg / 100g) 45 64 0 0

(Unit: g / 100g)

The results showed that the total fatty acids were 5.7g / 100g in the vacuum packer, while the total fatty acid content was 12.7g / 100g in the vacuum packer. The increase of saturated fatty acids was increased from 3.5% (3.46g / 100g) to 8.2% (8.237g / 100g), and the content of polyunsaturated fatty acids increased from 0.9% (0.862g / 100g) to 2.3% g / 100 g).

The increase of unsaturated fatty acid means that the oil which is liquid at room temperature is increased, which means that the solid oil can be produced relatively little not only when the meat is cooked but also when the meat is cooled. Since the fatty acid composition of duck meat is the most unsaturated fatty acid in the meat composition and it is preferred by many people because of the analysis, the content of unsaturated fatty acid in the barley is lowered and the content of unsaturated fatty acid in the vacuum meat packing is increased, It is believed to be popular among modern people who prefer.

8. Free amino acid content

As shown in the result of general component test according to meat aging condition (see Table 5 above), the crude protein was increased by about 1.6 times from 22 g / 100 g to 35 g / 100 g in the vacuum packed meat of Tongbori. Changes in crude protein content and amino acid composition were investigated.

Amino acids are chemical constituents of proteins, which are known to play a role in improving the flavor of meat products and changing the surface of the meat into good-looking brown. The results of analyzing the essential amino acid content of the vacuum packed meat according to the aging method are shown in Table 11 and FIG. 4, and the results of analyzing the content of the nonessential amino acid are shown in Table 12 and FIG.

Item Vacuum packer
(Aged 14 days)
(A) The
Vacuum packer
(Aged 14 days)
(B) Difference value of aging method
(? Value)
(BA) Before vacuum packaging
(C) Vacuum Packing
(D) Difference value of aging method
(? Value)
(DC) Leucine 1745.23 2757.30 1012.07 698.50 720.75 22.25 Valine 1102.14 1711.41 609.27 500.05 510.57 10.52 Isoleucine 1016.79 1504.22 487.43 337.50 335.41 -2.09 Methionine 695.03 1032.12 337.09 133.56 140.92 7.36 Theronine 1008.96 1607.93 598.97 367.01 366.01 -1.00 Histidine 1016.40 1275.83 259.43 214.18 281.33 67.15 Phenylalanine 921.25 1290.64 369.39 478.00 468.17 -9.83 Lysine 2781.62 4208.42 1426.80 537.61 578.60 40.99 Essential amino acid
synthesis 10287.42 15387.87 5100.45 3266.41 3401.76 135.35

(Unit: mg / 100g)

Since essential amino acids are not produced in the body, they must be consumed as food. Of the eight essential amino acids, leucine (leucine) is the only amino acid in the diet that stimulates protein synthesis and increases muscle protein synthesis and muscle protein degradation Because it is known to help increase muscle mass, bodybuilders are taking a lot of leucine as a supplement while doing muscle workouts. Leucine showed 1745.23mg / 100g of vacuum packed meat, while 2757.3㎎ / 100g of packed vacuum packed meat showed 10.12.07mg / 100g of packed vacuum packed meat. This is 158.0% higher than that of general vacuum packed meat.

Valine showed 1102.14mg / 100g of general vacuum packed meat and 1,711.41mg / 100g of vacuum packed meat of outer sesame bread, which showed 609.27㎎ / 100g (55.3%) increase of outer packed vacuum packed meat compared to normal vacuum packed meat.

Isoleucine showed 1,016.79mg / 100g of vacuum packed meat and 1,504.22㎎ / 100g of packed vacuum packed meat, which showed 487.43㎎ / 100g (147.9%) increase of packed vacuum packed meat compared to vacuum packed meat.

Methionene, Threonine, Histidine, and Phenylalanine also showed similar trend, and Lysine showed 1,426.80mg / 100g increase.

The total amount of essential amino acids was 10,287.42mg / 100g for vacuum packed meat and 15,387.87㎎ / 100g for packed vacuum packed meat, which was 5,100.45mg / 100g, or 149.6% higher than that of vacuum packed meat .

Item Vacuum packer
(Aged 14 days)
(A) The
Vacuum packer
(Aged 14 days)
(B) Difference value of aging method
(? Value)
(BA) Before vacuum packaging
(C) Vacuum Packing
(D) Difference value of aging method
(? Value)
(DC) Alanine 1271.90 1940.08 668.18 450.79 448.09 -2.70 Aspartic Acid 2242.28 3490.33 1248.05 665.55 681.96 16.41 Glutamic Acid 4623.61 7422.26 2798.65 2799.07 2542.08 -256.99 Glycine 960.24 1372.18 411.94 419.11 407.29 -11.82 Serine 906.27 1390.66 484.39 443.88 421.21 -22.67 Proline 877.23 1248.02 370.79 949.96 938.76 -11.20 Arginine 1475.62 2279.78 804.16 463.97 491.42 27.45 Tyrosine 848.50 1320.26 471.76 148.61 193.70 45.09 Cystine 68.89 54.71 -14.18 50.47 50.72 0.25 GABA 29.50 2.20 -27.30 14.34 25.09 10.75 Non-essential amino acid
synthesis 13304.04 20502.48 7216.44 6405.75 6200.32 -205.43

(Unit: mg / 100g)

Among the non-essential amino acids, alanine showed 1.271.9mg / 100g of vacuum packed meat and 1,940.08mg / 100g of total packed vacuum packed meat, showing 668.18mg / 100g (152.5%) of packed vacuum packed meat compared to vacuum packed meat.

Especially, glutamic acid, which represents a delicious taste, showed 4,623.61mg / 100g of vacuum packed meat, 7,422.26㎎ / 100g of packed vacuum packed meat, and 2,798.65mg / 100g (160.5%) of packed vacuum packed meat Respectively.

Aspartic acid, Glycine, Serine, Proline, Argine and Tyrosine were higher in 140 ~ 160%

The total amount of non-essential amino acids was 13,304.04mg / 100g for vacuum packed meat and 20,250.48㎎ / 100g for packed vacuum packed meat, which was 6,946.44mg / 100g (152.2%) higher than that of vacuum packed meat.

In addition, Glycine, Alanine, Threonine, Proline, and Serine showed sweetness and Glutamic acid had a rich flavor in the amino acid taste classification of meat. As a result, It seems to be related to being evaluated as better.

Aspartic acid, etc., are essential components of fragrance materials, and it is said that when any amino acid is heated alone, it does not have a distinctive meat flavor and is produced when various amino acids and sugar components are mixed. Although glutamic acid and inosinic acid play a major role in the taste of food, the effects of other amino acids and peptides on meat taste preference are also important, and the quantitative balance of peptide amino acids produced during proteolytic digestion is one factor that makes food taste good There is a possibility.

The amino acid content of barley was slightly decreased and increased in comparison with that of the pre-wrapping before packing. However, the total amino acid content of the barley was 135.35mg / 100g and the non-essential amino acid was -205.43㎎ / 100g And showed little fluctuation compared to the amino acid of the meat.

This suggests that the amino acid composition of the taste component is activated by the chemical change due to the degradation of the protein due to aging during the fermentation process of the meat itself rather than the transcription of the amino acid component of the peanut butter.

9. Peroxide value and acidity

Component analysis tests for acid value and peroxide value according to meat ripening conditions were conducted. Even in the case of vacuum pack aging, complete degassing is difficult, and since the lipid part is accompanied by oxidation of the lipid part in contact with residual oxygen during aging, the content of the antioxidant vitamins and antioxidant minerals and the fatty acid , Peroxide value) was measured, and the results are shown in Table 13 below.

It is the number of mg of KOH required to neutralize the free fatty acid contained in 1 g of acid glutinous oil. That is, the acid value is the amount of free fatty acid in which the fatty acid is not glyceride-bound. Acid value is a parameter required to determine the quality of a food containing oil and fat as a variable which is variable by preservation and heating of the oil, and an acid value of 30 or more is not suitable for edible use.

The peroxide value refers to the number of mg equivalent of the peroxide contained in 1 kg of the oil. The peroxide increases as the oxidation of the oil proceeds and decomposes into carbonyl compounds, which eventually decrease. The peroxide value is a measure of the degree of rancidity at the early stage of maintenance, and the higher the value, the more the rancidity of maintenance is progressed. Generally, the period when the peroxide value reaches 60 ~ 100 meq / kg for vegetable oil and 20 ~ 40 meq / kg for animal oil is regarded as the period of rancidity.

Item Vacuum packer
(Aged 14 days)
(A) The
Vacuum packer
(Aged 14 days)
(B) Of two aging methods
Difference value
(? Value)
(BA) pH 5.3 5.1 -0.2 Acid value 2.9 3.6 0.7 Peroxide value (meq / kg) 10.7 1.0 -9.7 Vitamin E (mg / 100g) 0.5 0.7 0.2 Selenium (mg / 100g) 0.711 1.038 0.327

As a result of acidity and peroxide value according to meat ripening condition, the peroxide value of vacuum packed meat was 10.7meq / ㎏, which is the initial acidity index of fat, while 9.7meq / ㎏ was decreased by 1meq / ㎏ of packed vacuum packed meat. And 90.7%, respectively. The antioxidant vitamins, vitamin E, were 0.7 mg / 100 g, which was higher than that of vacuum packed meat. The antioxidant mineral selenium was 0.711 mg / 100 g in vacuum packed meat, while the packed vacuum packed meat was 1.038 ㎎ / 100g, 146.0% higher than that of vacuum packed meat.

Acid value was related to free fatty acid, and the acid value was slightly higher in vacuum packed meat of Tonsonbori than that of vacuum packed meat of Tonsonbori. This is because the acid value is measured not only in free fatty acid but also in various acids such as amino acid, so that the pH is correlated with a lower level of 0.2 in the case of the vacuum packed meat of the open side, , But the measured values were good at 2.9 and 3.6 for the vacuum packer and the vacuum packer at the outer container, respectively.

These values showed that antioxidant vitamins and antioxidant minerals contents were higher in vacuum packed gruel and the peroxide value decreased. Therefore, it was concluded that the case of vacuum packed beef can be better preserved as well as freshness.

In conclusion, the meat aged by the aging-aging method using the buckwheat of the aged meat (referred to as "vacuum packed meat" above) by the general aging-aging method (indicated as " In the aging process of aging, the moisture of the buckwheat is contained in the meat, so the texture and flavor of the meat is excellent, the juice can be prevented from being lost, and the content of antioxidant vitamins can be increased. Acid value and peroxide value can be lowered and the content of essential amino acid and non-essential amino acid can be increased. Therefore, it is possible to provide aged meat with improved functionality because it has an effect of improving not only taste but also nutrition There are advantages.

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 (10)

In the method of aging meat,
Preparation steps for preparing vacuum pouches, barrels and meat;
A volume of about 50% to 200% of the meat volume is formed in the vacuum packaging paper prepared in the preparation step, a meat layer is formed by lining up the meats in a row on a barnacle layer, Adding meat and shell coverings to fill the inside of the vacuum pouch by covering the pouch with a pouch covering of 50 to 200% of the meat volume;
A vacuum packaging step of vacuum packing the meat and the barrel in a state of filling the meat, And
And aging the meat packed in the vacuum packing step at a low temperature aging height.
The method according to claim 1,
Wherein the meat in the preparing step is at least one selected from meat group consisting of beef, pork, chicken, and duck meat.
The method according to claim 1,
Wherein the meat in the preparing step has a thickness of 0.5 to 10 cm.
The method according to claim 1,
Wherein the barrel in the preparation step is germinated barnacle barn. ≪ RTI ID = 0.0 > 8. < / RTI >
The method according to claim 1,
And adding a charcoal piece to the tubular layer in the step of adding the meat and the tubular covering.
The method according to claim 1,
Wherein the low-temperature aging in the aging aging step is maintained at a temperature of 0 to 4 占 폚.
The method according to claim 1,
Wherein the meat packed in a vacuum bag is aged for 7 to 40 days at a low temperature aging stage in the aging aging step.
The method according to any one of claims 1 to 7,
Wherein the meat in the preparing step is coated with a barley sprout evenly on the surface thereof.
A meat characterized by aging by the method of any one of claims 1 to 7.
A meat product characterized by being aged by the method of claim 8.

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