KR20160123065A - Method for preparing matured pork using substance from grapes and matured pork prepared thereby - Google Patents

Abstract

Provided in the present invention is a manufacturing method of aged pork, which comprises the following steps of: (a) aging the pork in an aged mixture including a grape-derived substance; and (b) boiling the pork obtained in step (a). The aged pork manufactured by the manufacturing method of the aged pork of the present invention exhibits effects in reducing a pH, reducing a level of fat acidification, inhibiting the growth of microorganisms, and reducing shearing force, thereby commercializing a non-aseptic product with respect to the extension of an expiration date and being efficiently used for manufacturing the high-quality pork with respect to the improvement of material properties (tissue softening).

Description

TECHNICAL FIELD The present invention relates to a method for producing aged pork using grape-derived materials and a method for preparing aged pork using the same,

The present invention relates to a method for producing aged pork using a grape-derived material and aged pork prepared by the method.

Recently, consumers are interested in the development of high-value-added livestock products containing natural ingredients to have diverse functions in consideration of palatability, ease of use, and safety. It is getting higher.

On the other hand, the domestic consumption of pork is increasing every year in contrast to the decreasing consumption of beef. The composition of pork was 31.8% for bamboo shoot, neck and rib, and 21.5% for non-favored bamboo, 46.7% of the pigs are by-products, while 68.2% of the pigs are non-preferred and by-products (Korea Livestock by-products Federation, 2010).

Consumers prefer to import large quantities of bamboo shoots, beef ribs and ribs due to low production yields and relatively fast consumption, resulting in a shortage of domestic production. However, As the production rate is high and the usage area is not diversified, the production volume is exceeding the demand, causing the stock accumulation problem.

The difference between the preferred portion of pork and the wholesale price of non-preferred portion is about 6,000 won / kg as of 2010, and the gap is widening each year. In order to enhance the competitiveness of domestic pig farmers, it is necessary to minimize the supply and demand imbalance between the preferred and non-preferred parts and by-products, and the meat processing industry, which is a mass consumer of non-preferred parts, It is urgent to prepare countermeasures.

In Korea, traditionally, the food value of food byproduct has been highly evaluated. Particularly, some meat by-products have a market structure that is traded at a higher price than the meat portion. This structure is not a simple nutrition source, .

In general, the range and location of domestic food byproducts are classified into pigs, primary byproducts such as head, cataracts, red ginseng, pork, and secondary byproducts such as pig bone, 2010). In the case of pigs, byproducts account for almost 50% of total body weight, with 51.12% (including fat) of meat and 46.7% excluding 2.23% of leather.

Pig legs have long been a symbol of longevity along with noodles. Pig kneeling has been boiled in broth, which has been supplemented with various additives. As a result, interest in health and beauty has increased and collagen and gelatin components There is also a growing interest in footwear.

The manufacturing process of foot pegs is not only enough to lose oil because it boils various kinds of herb medicines and more than 15 kinds of seasoning materials such as wave, garlic, and onion for a long time, but also has more collagen and gelatin content in the shell than other meat products. Not only for the elderly, but also for the young female consumer in their 20s and 30s, they are recognized as healthy meat products.

However, the foot pegs are prepared by: i) pretreatment process of removing raw materials of fish from hot water to remove blood and foreign substances, ii) a step of boiling the raw material foot by adding seasonings such as garlic and cinnamon, And packaging. In particular, it takes a long time to boil the foot by adding seasoning materials, and there are many types of seasoning materials to be added, which makes it difficult to standardize the process.

In the trend of foot-wear consumption, the tendency to favor a safe product considering quality in past quantitative aspect is changing. Particularly, saturated fat and cholesterol of meat including paws act as a factor for avoiding ingestion of meat products. It is time to develop the added footwear.

In addition, in the case of foot paws, there is a tendency of ingesting in a relatively cooled state after heating, so there is a problem of a rise in shearing force due to storage problems up to the time of ingestion and tissue hardening in a cooled state.

In addition to the effect of improving the flavor, the inventors of the present invention studied a method for producing pork (including foot) with reduced fat burning and microbial growth even when stored for a long period of time and improved mastication, It is possible to achieve an effect of increasing the storage period and improving the physical properties (softening of the tissue) by exhibiting the effect of reducing the pH, reducing the fat acidity, inhibiting the growth of microorganisms and reducing the shearing force Respectively.

Accordingly, it is an object of the present invention to provide a process for producing aged pork using a grape-derived material and aged pork prepared by the method.

According to one aspect of the present invention, there is provided a method for producing pork, comprising: (a) aging pork in an aging mixture comprising grape-derived material; And (b) boiling the pork obtained in step (a).

In one embodiment, the pork of step (a) can be one selected from the group consisting of forelegs, hindlimbs, paws and relief.

In one embodiment, the grape-derived material of step (a) may be a wine or wine box and may comprise from 20 to 99% by weight, based on the total weight of the aged mixture, of aged from 3 to 72 hours, Lt; 0 > C.

Further, according to one aspect of the present invention, there is provided an aged pork produced by the method for producing aged pork.

According to the present invention, the pork produced by the manufacturing method including the step of aging using the grape-derived material exhibits the effect of decreasing the pH, reducing the fat acidity and inhibiting the growth of the microorganism, And further commercialization of the product as a non-defatted product makes it possible to produce a pork product suited to the taste of consumers who prefer taste and health as well as to reduce the shearing force, thereby reducing the sense of chewing and improving the physical properties ) Can increase the texture.

Therefore, the method of producing aged pork using the grape-derived material of the present invention can be usefully used for manufacturing high-quality beef with improved preference for the product.

Fig. 1 is a photograph of a commercial prototype of the aged pork of the present invention ((a) wine-ripening royal family and (b) wine-aged porkless pork family).

According to one aspect of the present invention, there is provided a method for producing pork, comprising: (a) aging pork in an aging mixture comprising grape-derived material; And (b) boiling the pork obtained in step (a).

The step (a) is a step of aging the pork with the aging mixture, wherein the aging mixture containing the grape-derived material is used.

As a pretreatment step for removing blood from pork before the aging treatment, the pork meat is thawed with running water and then heated for a predetermined time (for example, 1 to 3 hours) in hot water (for example, water at 60 to 80 ° C) You can boil to remove the blood.

In one embodiment, the pork may be one selected from the group consisting of forelegs, hindlimbs, paws, and relief. The pork may preferably be a portion of the pork portion containing a large amount of collagen and gelatin components, for example, a front leg, a hind leg or a paw. The front legs and the back legs can be used as a footless foot from the foot of the pigs, and the foots can be used as the footsets as the footsets.

In one embodiment, the grape-derived material may be a wine or a wine glass.

The wine may be prepared by a conventional method of producing wines from grapes, and commercially available wines are also available. Typically, the wine is prepared by the following steps: (i) grape sizing and / or crushing, (ii) optionally adding sugar and yeast, (iii) primary fermentation, (iv) (Vi) fermentation (fermentation), (vi) ripening and sedimentation, (ⅶ) bottling, and about 25% of wine and sediment are produced.

The grape can be produced by pressing grapes or used as a by-product, which is a by-product produced in the production of wine. The wine bark produced during wine production contains various components such as fermentation alcohol, anthocyanin pigment, protein and starch hydrolyzing enzyme, thus improving the physical properties according to the meat softening, improving the preference due to the unique removal of meat, And an increase in the shelf life due to the use of the water.

In particular, the use of wine paddies containing a rich amount of fibrin-containing wine obtained during the manufacture of wines has an advantage in terms of resource recycling and environmental protection in terms of not only increasing the aging effect but also recycling about 25% of the wastes obtained in the manufacture of wines .

In one embodiment, the wine bark may be pH 5 or lower, preferably lower than pH 4. In addition, the wine bark may have an ethanol concentration of 10 to 20 wt% and a total polyphenol content of 100 to 300 mg wt%.

In one embodiment, the grape-derived material may be included in an amount of 20 to 99% by weight, preferably 30 to 97% by weight, and more preferably 40 to 90% by weight based on the total weight of the aged mixture.

The aging can be carried out for 3 to 72 hours, and can be carried out at 1 to 10 ° C, preferably at 2 to 4 ° C.

The step (b) is a step of boiling pork.

In the step (b), pork and water may be mixed at a ratio of 1: 1 to 3, but the present invention is not limited thereto. The boiling time is 1 to 5 hours, preferably 1 to 3 hours.

The pork heated by the performance of step (b) can be cooled at a temperature at which it can be cooled, for example, at 20 캜 or lower.

Thereafter, it may optionally be stored in refrigeration at a refrigeration temperature, for example 2 to 5 DEG C, through packaging, metal detector passing, sterilization processes.

Further, according to one aspect of the present invention, there is provided an aged pork produced by the method for producing aged pork.

The aged pork produced by the production method of the present invention exhibited a lower pH than that of the comparative example using water in the aging step and exhibited lower fatty acid decay than the comparative example. In addition, the microbial growth rate was significantly lower than that of the comparative example, and the decrease in the microbial growth rate was more apparent in the GP40 group. Therefore, the aged pork produced by the production method of the present invention can achieve the effect of extending the shelf-life according to the antibacterial action as described above, and further, it is possible to process the product as a non-defective product.

In addition, the shearing force of the pork produced by the manufacturing method of the present invention decreased in all the aging time conditions. Especially, the pork aged for 24 hours at 40% of the wine was the lowest shear force, . Accordingly, the aged pork produced by the production method of the present invention exhibits an effect of reducing the shearing force, thereby reducing the sense of chewing and improving the texture by improving the physical properties (tissue softening).

Hereinafter, the present invention will be described in more detail through examples and test examples. However, the following examples and test examples are provided for illustrating the present invention, and the scope of the present invention is not limited thereto.

Example  1. Preparation of Aging Paws 1

(1) Material

We used Don Jang (less than 6 months old, Samcheong Co., Ltd.) and relief as the pork meat.

The wine grains were either made from grapes or the first wine grains and post-harvest wine grapes provided by the Wine Institute (located in Youngdong, Chungbuk).

(2) Wine  Produce

Grape was crushed and crushed, treated with 50 ppm of sulfuric acid, and after 4 hours, 200 ppm of yeast was added for primary fermentation. After the first fermentation, the wine juice was separated to obtain a wine bouquet. The pH, total polyphenol content and antioxidant activity of the obtained wine flakes were measured.

(3) Wine pH , Total polyphenol content, and antioxidant activity

For the pH of the wine wine, 10 g of the wine sample was homogenized with 100 ml of distilled water for 30 seconds in a homogenizer (400 m lab blender, Seward, London, England) and pH-meter (WTW pH 720, Germany ). The average value was calculated by repeating this process three times.

The total polyphenol content was determined according to the Folin-Ciocalteu's method. The sample was ground in a blender for 5 minutes and then filtered through a filter paper. To the extract (0.1 ml), 8.4 ml of distilled water and 0.5 ml of 2 N polyniocyto- tonic acid (Sigma Co, St. Louis, Mo. USA) , 1 ml of 20% Na ₂ CO ₃ was added, and the solution was allowed to stand for 1 hour, and the absorbance was measured at 725 nm. The calibration curve was prepared using gallic acid (Sigma Co.) and the amount thereof was converted.

Antioxidant activity was measured by electron donating ability. Dissolve 0.4 mM 2,2-diphenyl-1-picrylhydrazyl (DPPH) in 0.2 ml of the wine extract obtained by pulverizing the sample in a blender for 5 minutes and then filtering it through a filter paper. Solution was added thereto, followed by shaking for 10 seconds with a vortex mixer. The solution was allowed to stand at room temperature for 10 minutes, and the absorbance was measured at 525 nm using a spectrophotometer. The electron donating effect was expressed as the ratio of the absorbance of the sample added group to the absorbance of the sample not added group (%).

pH Total (%) Ethanol concentration (%) Total polyphenol content (mg%) Electron donating ability (%) 3.31 + 0.02 0.88 ± 0.09 13.28 + 0.04 203.33 ± 3.26 66.1 ± 0.40
(10 times diluted wine)

(4) Manufacture of pads

The front leg injury and relief were thawed with running water (running water), and the blood was removed by boiling for about 1 to 2 hours at about 60 to 80 ° C.

The pork-free pork was cut to the appropriate size and added to a wine-cake mixture (wine-cake: water = 9: 1, w / w) and aged at 2 to 4 ° C for 3 hours, 24 hours, and 72 hours.

In order to taste the aged raw meat, a foot sauce (97% of wine mixture, 0.6% of garlic, 0.21% of ginger, 0.18% of alfalfa, 0.18% of licorice, 0.24% of cinnamon, 0.19% of sodium glutamate, 0.33% 0.40% of salt, 0.35% of soy sauce, and 0.32% of shochu) and heated at 95 ± 5 ℃ for 120 minutes.

The prepared aged pork was wrapped in a plastic bag, passed through a metal detector, sterilized (80 ± 5 ° C, 10 minutes) and refrigerated (2 to 5 ° C). Products manufactured using forelegs and relief were marked with GP90 incidents, and GP90 reliability, respectively.

Example  2. Manufacturing of Aging Paws 2

The aged pork was prepared in the same manner as in Example 1 except that the aging mixture was used as a wine vat: water = 4: 6 (w / w).

Comparative Example . Preparation of paws without aging mixture

Pork was prepared in the same manner as in Example 1, except that water was used in place of the aging mixture, and the results were shown in Comparative Examples and Comparative Examples.

Test Example  One. Wine  The amount of pork pH  Measure

The pH of each pork produced was measured by pH-meter after homogenizing 10 g of pork samples with 100 ml of distilled water for 30 seconds with a homogenizer. The average value was calculated by repeating 3 times, and the measured results are shown in Table 2 below.

Treatment
pH 3 hours 24 hours 72 hours Comparative Example 6.01 + 0.04 5.99 ± 0.01 5.24 + 0.04 GP90 incident 5.44 ± 0.01 5.12 ± 0.06 4.65 ± 0.01 GP40 incident 5.24 ± 0.12 5.57 + 0.07 4.65 ± 0.03

As can be seen from Table 2, the wine-aged group showed a low pH during the pre-aging period.

Test Example  2. Fat Rancid  Measure

Fat acidity was measured by 2-thiobarbituric acid (TBA) reaction test. The extraction method described in the prior art (Witte et al., 1970) was modified and used as the TBA value. In the case of forelimbs, measurement was impossible because of uneven distribution of fat, and it was measured with confidence.

To 10 g of the sample, 15 ml of 10% cold perchloric acid and 25 ml of tertiary distilled water were homogenized in a homogenizer at 10,000 rpm for 10 seconds. The homogenized mixture was filtered through a filter paper (Whatman No. 2 filter paper), and 5 ml of the filtrate and 5 ml of 0.02 M TBA solution were thoroughly mixed and allowed to stand in a dark place for 16 hours. After that, the absorbance was measured at a wavelength of 529 nm using a spectrophotometer (OPTIZEN 3220 UV, Mecasys, Korea). Blank samples were third distilled water and TBA values were expressed as mg malonaldehyde / kg / kg of sample. The calibration curve used was y = 0.1975x-0.0011 (y = absorbance, x = TBA, r = 0.999), and the results are shown in Table 3 below.

Treatment
TBA 0 days 3 days 7 days Comparative Example Safety 0.05 ± 0.03 0.50 0.02 0.51 ± 0.00 GP90 relief 0.15 + 0.03 0.15 + 0.02 0.29 ± 0.05 GP40 relief 0.31 ± 0.05 0.35 + 0.02 0.23 + 0.04

As shown in Table 3, low fat acidity was exhibited in the resting period after the addition of the wine flour, compared with the comparative example. Especially, at the 7th day, the GP40 group showed the lowest TBA value.

Test Example  3. Measurement of microbial growth

The microbial growth of the samples was measured by Total Microbial Count using serial dilution method. To 10 g of sample, 90 ml of 0.1% peptone solution was added and homogenized for 30 seconds with a stomacher bag. Subsequently, continuously diluted samples were inoculated on standard agar plates (PCA) and incubated at 37 ° C for 48 hours (APHA, 1992). After completion of the culture, the number of microorganisms was measured with a colony counter, and the unit of the total number of microorganisms was expressed as Log cfu / g. The results are shown in Table 4 below.

Treatment
TMC 0 days 3 days 7 days Comparative Example Safety 3.05 ± 0.08 4.67 ± 0.01 6.23 + 0.02 GP90 relief 3.64 ± 0.03 3.90 ± 0.09 3.82 ± 0.18 GP40 relief 2.81 + 0.04 2.73 ± 0.05 2.88 ± 0.40 Comparative Example 3.41 + - 0.16 4.64 ± 0.16 5.48 ± 0.13 GP90 incident 3.64 ± 0.09 3.93 + 0.02 4.01 + - 0.33 GP40 incident 2.38 ± 0.18 2.38 ± 0.12 2.88 ± 0.26

As shown in Table 4, it was confirmed that the microbial growth rate in the group treated with wine was significantly lower than that in the control group, and in particular, the decrease in microbial growth rate was more apparent in the GP40 group.

Test Example  4. Shear force ( Shear force test ) evaluation

In case of forelimbs, it was impossible to measure shear force due to uneven texture, so shear force was measured with confidence.

The sample was placed in a 70 ° C water bath and heated for 40 minutes. After cooling for 30 minutes, the sample was shaped into a cylindrical shape and cut to a diameter of 1 cm. The maximum weight was measured by shearing and cutting test of a Rheo meter (Model Compac-100, SUN SCIENTIFIC Co., LTD.). The program used was Rheology Data System Ver. 2.01. The table speed was 110 mm / min, the graph interval was 20 msec, and the load cell (max) was 10 kg. The measured results are shown in Table 2 below.

Treatment
Shear force (kg) 3 hours 24 hours 72 hours Comparative Example Safety 1.95 + - 0.32 2.03 ± 0.19 2.14 ± 0.20 GP90 relief 1.85 ± 0.16 1.85 ± 0.21 1.95 + - 0.23 GP40 relief 1.76 + 0.16 1.72 + - 0.23 2.06 ± 0.19

As shown in Table 2, the shearing force was reduced in the pork produced in all aging times, and the shearing force reduction effect of the wine puck can be confirmed. In particular, pork ripened for 24 hours at 40% wine showed the lowest shear force, indicating excellent shear force reduction under these conditions.

As can be seen from the above test results, the addition of wine bark to the pork resulted in the effect of pH reduction, reduction of fat acidity, inhibition of microbial growth and reduction of shearing force of pork. The pH reduction effect of wine flakes is presumed to be related to the growth inhibition effect of microorganisms.

Claims (7)

(a) aging pork in a maturing mixture comprising grape-derived material; And
(b) boiling the pork obtained in step (a)
≪ / RTI > The method according to claim 1, wherein the pork of step (a) is one selected from the group consisting of forelegs, hindlimbs, foots, and relief. The method according to claim 1, wherein the grape-derived material of step (b) is a wine or wine vat. The method according to claim 1, wherein the grape-derived material of step (b) is contained in an amount of 20 to 99% by weight based on the total weight of the aged mixture. The process according to claim 1, wherein said aging of step (b) is carried out for 3 to 72 hours. 2. Process according to claim 1, characterized in that said aging of step (b) is carried out at 1 to 10 占 폚. A fermented pork produced by any one of claims 1 to 6.

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