KR20170042385A

KR20170042385A - Manufacturing method for improved quality of convenience frozen meat

Info

Publication number: KR20170042385A
Application number: KR1020150141292A
Authority: KR
Inventors: 민상기; 최미정; 이상윤; 정유경; 조연지; 김광일
Original assignee: 건국대학교 산학협력단
Priority date: 2015-10-08
Filing date: 2015-10-08
Publication date: 2017-04-19
Also published as: KR101789194B1

Abstract

The present invention relates to a method for manufacturing a simple frozen meat and a method for thawing a simple frozen meat produced according to the method, the method comprising the steps of: a) removing foreign substances from the meat and then finely removing the meat; b) a superheated steam treatment step of treating the meat cut in step a) with superheated steam at 110 to 200 ° C for 1 to 5 minutes; And c) rapidly freezing the foodstuffs which have been overheated in step b) for 10 to 20 minutes at -50 ° C to -40 ° C, and packing and storing the frozen foodstuffs in a frozen state, It is characterized by less change of nutrients such as general components, minerals, and organic acids, and improved texture (softness) compared to frozen dough prepared by freezing. More microorganisms are killed by heat treatment for a long time, This has the advantage.
Also, when the frozen dough prepared according to the above method is thawed at 2 to 6 ° C for 45 to 50 minutes, the quality of the food is not significantly changed compared with the water-defrosting operation using the flowing water at 10 ° C, Lt; RTI ID = 0.0 > damage. &Lt; / RTI >

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of manufacturing a simple frozen meat having improved quality,

More particularly, the present invention relates to a method for producing a simple frozen dough having improved quality, and more specifically, to a method for manufacturing a simple frozen dough having improved quality, To a method of manufacturing a frozen dough with less change in composition and improved texture (softness), a simple frozen dough produced by the method, and a method of defrosting the frozen dough.

Recently, with the development of the industrial society, the convenience food market has been rapidly growing, such as income level improvement, westernization of lifestyle, increase of 1-accredited and double-income households, and eating out or cooking food at home (Sorenson et al, 2011, Meat Sci, 87:.. 81-87 .; Scollan et al, 2006, Meat Sci, 74:.... 17-33 .; Kanzler et al, 2015, Food Chem, 172: 190-196.).

Most of these simple products are western type, and Korean food has a complex cooking process, which means that it consumes finished products rather than simple products or eats out through eating out. In addition, today, customers are looking for time and convenience while considering health and impact, but there are various types and flavors of simple products currently on the market. Therefore, it is necessary to study the new simple materials with improved quality, especially the materials used in Korean food.

In general, Korean food products consist of rice, vegetables and / or meat. Of the above-mentioned ingredients, meat is known to be the most important ingredient of the main ingredients for supplying protein, and is a food preferred by consumers. The quality of meat is mostly dependent on color, lightness and taste, and it is known to vary with the thermal treatment (Kim et al. , 2012, J. Korean Soc. Food Nutr., 41: 647-654. ; Mancini and Hunt, 2005, Meat Sci., 71: 100-121 .; Tornberg, 2005, Meat Sci., 70: 493-508 .; Vasanthi et al. , 2007, Meat Sci., 76: 274-280. ). It is also known that heat treatment of meat suppresses degradation of quality during storage of meat in refrigeration or chilled distribution systems (Mukherjee and Chattopadhyay, 2007, J. Food Eng., 78: 52-60).

That is, the heat treatment of foods such as meat used in simple products is generally performed prior to freezing the food to prevent microorganisms that degrade the quality of the food or prevent the color change of the food by inhibiting the enzyme activity, It is an important process to minimize. In addition, since the heat treatment suppresses aging of food and has a low temperature disinfection and sterilizing effect, it is possible to maintain the quality of food during storage (Verlinden et al ., 2000, Int. J. Food Scitech., 35: 331-340; Gon ㅷ alves et al ., 2009, J. Agr. Food Chem. 57: 5370-5375.). In the food industry, various treatments such as preheating, cooking, blanching, hot water immersion, pasteurization, sterilization and extraction have been carried out to improve the quality and storage period of food (Lemmens et al ., 2009, Innov. Sci. Emerg., 10: 552-529.). However, the heat treatment method is most suitable for the vegetables in the food. When the meat is heat-treated by the above-mentioned method, it accelerates the oxidation of the meat to cause acid patches, and the physicochemical and physicochemical properties such as color, flavor, taste, There is a problem that nutritional change occurs. Therefore, it is necessary to study the appropriate heat treatment method which can effectively kill microorganisms while minimizing changes in the composition of meat.

On the other hand, freezing is the most effective method for preserving the quality of food. When the liquid is cooled, the temperature reaches the freezing point of the liquid to form ice crystals. However, the freezing by the conventional method generally causes the slow removal of latent heat in the formation of ice crystals, forming large ice crystals outside the cell membrane, damaging the tissue, causing loss of moisture and nutrients, There is a problem that it causes deterioration of quality such as change and contamination by microorganisms. Recently, rapid cooling technology has been used as a method for solving the above problems and minimizing changes in the quality of food (Hong et al. , 2005, Korean J. Food Sci. An., 29: 302-309.) . Specifically, tissue changes are caused by the number and size of ice crystals. At this time, the size of ice crystals in the tissue is determined by the supercooling, and the number of ice crystals is determined by the phase transition time (Fermandez et al. , 2006, Food Hydrocolloid., 20: 510-522). Thus, rapid freezing is achieved by a larger supercooling time with a short phase transition time. Rapid freezing technologies include dehydrofreezing, cryogenic freezing (CF), and high pressure freezing. However, these technologies are problematic in that they are not technically and cost-effective to be used in the food industry. have. Recently, an individual quick freezing (IQF) technique has been used as a method of forcibly circulating low-temperature air as a method for shortening ice crystal formation time and minimizing the quality change of food. The individual fast freezing (IQF) method can be used to freeze the cut or sliced food using a forced air freezer (air blast freezer) at a lower temperature (-30 to -40 ° C) than the conventional freezing temperature , Especially in the case of vegetables and fruits, can shorten the time to freeze.

In the case of frozen food, the quality of frozen food is more influenced by thawing because the thawing is slower than the freezing due to the difference in thermal conductivity and thermal diffusivity between water and ice (Carson, 2006, Int. J. Refrig. 29: 958-967 .; James, 1968, J. Mater. Sci., 3: 540-543 .; Leung et al. , 2007, J. Food Eng., 78: 1221-1227.). Therefore, it is essential to rapidly thaw the frozen food using a high-temperature medium. As a specific example, in order to thaw frozen food, a method of transferring heat from the surface of the food to the center of the food by using air convection thawing (NCT) or running water has been used. In recent years, And the microwave defrosting which can dissolve quickly and uniformly is mainly used. However, when the meat is rapidly frozen or thawed, there is a problem that the water in the meat is leaked out, the elasticity of the tissue is reduced, and the texture is lowered.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to establish an optimal preliminary heat treatment and freezing conditions capable of minimizing changes in physicochemical and nutritional components inherent in food, And a method of manufacturing a simple frozen dough having improved quality according to freezing conditions.

Another object of the present invention is to provide a simple frozen dough prepared according to the above method.

It is still another object of the present invention to provide a method of defrosting frozen dough which does not significantly change the quality of simple frozen dough prepared according to the above method but minimizes damage to the tissue caused by freezing and thawing.

In one aspect, the present invention provides a method of making a simple frozen dough of improved quality, comprising the steps of:

a) removing the foreign substances from the meat and cutting them down;

b) superheating the processed meat in the step a); And

c) freezing the meat-cooked meat that has been heat-treated in the step b)

A method for manufacturing a simple frozen dough of improved quality according to the present invention will now be described in detail with reference to the respective steps.

a) It is a step to prepare food.

Specifically, the step a) is a step of preparing the cut meat meat after removing the foreign materials of the meat meat, and it is possible to improve the texture of the meat meat by removing the fat tissue and connective tissue in the meat meat.

In the present invention, the meat may be a portion having low preference as a fresh meat due to excessive accumulation of fat (intramuscular, intramuscular) or aggregation as well as edible parts of livestock. The livestock may be cows, pigs, sheep, calves, turkeys, chickens or rabbits, preferably pigs, but is not limited thereto.

In the present invention, the above-described refinement may be carried out by a conventional method, for example, a three-seam, a pulverizer or the like. In such a cut, the meat can be cooked or ingested before ingestion, for example, in the form of a length (length) x length (width) x height (thickness) of 1 to 10 cm x 0.3 to 1 cm x 0.3 to 1 cm But is not limited thereto.

b) superheating the processed meat in the step a).

In the present invention, the superheated steam treatment is carried out for 1 to 5 minutes, preferably 2 to 5 minutes, in superheated steam heated to 100 ° C or higher, preferably 110 to 200 ° C, more preferably 120 to 180 ° C. 4 minutes, more preferably 3 minutes. If the temperature of the superheated steam is lower than 110 ° C or the treatment time is less than 1 minute, the microorganisms which deteriorate the quality of food can not be killed or the enzyme activity can not be inhibited, thereby causing loss of moisture and nutrients in the meat during the freezing and thawing The change in color, pH, hardness, nutrients, organic acid and the like compared with the superheated steamed meat according to the temperature or the processing time when the superheated steam temperature exceeds 200 ° C. or the treatment time exceeds 5 minutes There is a problem that the mortality rate of microorganisms which are insignificant or deteriorate the quality of food is decreased.

The superheated steam treatment according to the present invention has an advantage of improving the texture (softness) of foodstuffs while minimizing changes in nutrients such as general components, minerals, organic acids and the like even when the heat treatment is performed for a long time compared to the conventional heat treatment methods. In addition, it is possible to kill more microorganisms than the hydrothermal immersion treatment by the long heat treatment, and to prevent the loss of bile of food or increase in texture (softness) in the freezing or thawing process.

c) Freezing the overfed steamed meat in step b), packing and freezing it.

In the present invention, the freezing may be performed at a temperature of -50 ° C to -40 ° C, preferably -45 ° C for 10 to 20 minutes, preferably, It is preferable that rapid freezing is carried out for 15 to 20 minutes. This has the effect of minimizing the rancidity and damage of the foodstuff caused by defrosting process compared with the freezing method of freezing at normal freezing point (-24 ° C) or the freezing method of cryogenic vessel freezing at -100 ° C using liquid nitrogen .

In the present invention, the packaging may be carried out by a method commonly used in the art, for example, by air packing or vacuum packing, but there is no particular limitation thereto. At this time, the packaging container may be any one of a polypropylene film, a metal foil, an aluminum film, a CPP, and a NY, or they may be bonded to various layers and molded into various shapes such as pouches, packs, Frozen meat) can be packed and packaged for direct or simple cooking, and it can be used as long as it is highly portable and easy to carry and carry.

According to the present invention, rapidly frozen meat food is characterized in that it is stored at a temperature of -24 ° C to -12 ° C, preferably -24 ° C to -18 ° C. This storage temperature minimizes the destruction of the nutrients in the food, which makes it possible to store for 12 months or longer.

In another aspect, the present invention provides a simple frozen dough produced according to the above-described method.

The simple frozen meat produced according to the method of the present invention shows less change in nutrients such as general components, minerals, and organic acids compared to the frozen meat prepared by freezing after hydrothermal soaking, and has improved texture (softness). In addition, there is an advantage that long-term heat treatment can kill more microorganisms than hot water immersion treatment and can be stored for 12 months or longer.

In yet another embodiment, a method for thawing a simple frozen dough produced according to the present invention is provided.

Specifically, in the present invention, the simple type frozen dough prepared according to the present invention is left in a defrosting chamber maintained at 2 to 6 캜, and until the center temperature of the simple frozen dough reaches a room temperature of 1 캜 or more, preferably 2 to 6 캜 And thawing. If the defrosting temperature is lower than 2 ° C, the frozen meat is not completely thawed and the flavor of the meat can not be obtained when cooking. If the defrosting temperature exceeds 6 ° C, the bacteria easily reproduce during the defrosting process, Or the juice in the food is rapidly lost to cause the food to be worn out, and the problem of the nutritional peculiar to the food may become worse.

As a concrete example, when the frozen meat is defrosted by the defrosting method according to the present invention, the quality of the frozen meat is not significantly changed compared to the defrosting operation using the flowing water at 10 ° C, Minimizing tissue damage.

However, the defrosting time of the frozen dough is usually sufficient for the preparation of additional materials necessary for cooking, and the defrosting time at the low temperature is sufficient. It is possible to exhibit an effect of reducing the growth of bacteria when thawed.

The simple frozen dough produced according to the method of the present invention exhibits less change in nutrients such as general components, minerals, and organic acids compared to the frozen dough prepared by freezing after hydrothermal dipping in the past, and has improved texture (softness) It has the advantage that more microorganisms are killed by long heat treatment and can be stored frozen for 12 months or longer.

In addition, the defrosting method of the present invention can minimize the damage of the tissue caused by the freezing and thawing process without significantly changing the quality of the foodstuff, compared with the water-defrosting defrosting using the flowing water at 10 캜, Thawing time may vary depending on the size of the frozen meat, but the defrosting time of the frozen meat is usually enough to prepare the additional material necessary for cooking. The effect can be shown.

FIG. 1 is a view showing the appearance and texture of meat meal heat-treated by hot water immersion or superheated steam.
FIG. 2 is a graph showing the color difference of foodstuffs according to the heat treatment time using the hot water immersion or superheated steam method.
FIG. 3 is a graph showing the hardness of the meat according to the time of heat treatment using the hot water immersion or superheated steam method.
FIG. 4 is a view showing the appearance of meat processed by heat-water immersion or superheated steam according to storage temperature and period.
FIG. 5 is a diagram showing the texture of meat meat heat-treated using hot water immersion or superheated steam according to storage temperature and period.
FIG. 6 is a graph showing the color difference of meat color which changes depending on the storage temperature and the period of time after heat treatment using hot water immersion or superheated steam, followed by frozen meat packing or vacuum packaging.
FIG. 7 is a graph showing the pH of the meat culture which varies depending on the storage temperature and time period after the heat treatment using the hot water immersion method or the superheated steam method, and then the frozen meat meat is packaged or vacuum packaged.
FIG. 8 is a graph showing the hardness of foodstuffs varying with storage temperature and time period after heat treatment using hot water immersion or superheated steam, followed by frozen meat packing or vacuum packaging.
FIG. 9 is a graph showing the total number of bacteria in a meat culture which varies depending on storage temperature and time period after being heat-treated using a hot water immersion or superheated steam method, and frozen meat meat packed or vacuum packaged.
FIG. 10 is a graph showing the content of lactic acid in the food, which is changed depending on storage temperature and time period after being heat-treated using hot water immersion or superheated steam, and then frozen or packed with meat.
11A is a graph showing the time required for reaching the center temperature of the food to be -12 DEG C by the natural convection freezing method (NF), the blowing method freezing method (IQF) or the cryogenic vessel freezing method (CF) to be.
11 (B) is a graph showing the results of a frozen frozen meat frozen by a natural convection freezing method (NF), an air blowing type freezing method (IQF) or a cryogenic vessel freezing method (CF) in a running water (RT) (NCT), and the time required for reaching the center temperature of the meat to 5 DEG C while thawing the meat is measured.
12 is a graph showing the results of experiments in which freezing frozen by natural convection freezing (NF), blowing freezing (IQF), or cryogenic vessel freezing (CF) is dissolved in flowing water (RT) (NCT) and measuring the pH of the defrosted meat.
13 is a graph showing the results of experiments in which frozen frozen meat was frozen by natural convection freezing (NF), blowing freezing (IQF) or cryogenic vessel freezing (CF) (NCT) and the hardness of the defrosted meat.
14 is a graph showing the results of measurement of the temperature of frozen meat frozen by natural convection freezing method (NF), blowing type freezing method (IQF) or cryogenic vessel freezing method (CF) (NCT) and observed muscle fiber of defrosted meat.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments and the like according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments and the like. Embodiments of the present invention and the like are provided to enable those skilled in the art to more fully understand the present invention.

Example 1: Preparation of materials

The meat was purchased from a specialized food store for 48 hours, and the eye of round (pH 5.7 ~ 5.9) was removed. The fat and connective tissues were removed and the length, width and height ) And a width (length) of 0.5 x 0.5 x 5 cm.

Lactic acid, fumaric acid, and 3M-petri-film were purchased from Sigma-Aldrich, USA.

Example 2: Manufacture of frozen dough according to heat treatment method, packaging method or freezing condition

2-1. Pre-treatment of meat by thermal treatment

The meat prepared in Example 1 was heat-treated by boiling-water treatment or steaming treatment.

In this case, the hot water immersion treatment of the food was performed by immersing 500 g of the food prepared in Example 1 in 2.5 L of boiling water (100 ° C) and heat-treating the food at intervals of 1 minute for 10 minutes. 500 g of the prepared food was placed in a pot with superheated steam at 150 캜 for 10 minutes at 1 minute intervals.

The meat meat which had been heat-treated by the hot water immersion or superheated steam method was soaked in ice water (2 to 4 ° C), cooled for 30 seconds, and centrifuged at 300 rpm for 2 minutes to remove water.

2-2. Step to pack pretreated meat

The meat material heat-treated in the above 2-1 was subjected to air containing packaging or vacuum packaging.

2-3. Freezing and storing packaged meat according to freezing conditions

In 2-2 above, the meat packed with vacuum or vacuum was frozen and stored for 48 weeks in a freezer maintained at -12 ° C, -18 ° C or -24 ° C.

In the test examples below, the meat products obtained by hydrothermal immersion or overheated steam treatment were respectively referred to as hydrothermal immersion pretreatment group or superheated steam pretreatment group, and the meat products treated with hot water immersion were frozen and frozen, and the meat products treated with hot water immersion were vacuum packaged and frozen Freeze dried frozen meat, frozen frozen meat, frozen frozen meat, frozen frozen meat, frozen frozen meat, frozen frozen meat, frozen frozen meat, And a prepackaged group or superheated steam pretreatment and vacuum packaged group.

Example 3: Frozen frozen meat according to the freezing method and thawed meat according to thawing method

3-1. Manufacture of frozen meat according to freezing method

Frozen meat was prepared by freezing the meat prepared in Example 1 with natural convection freezing (NF), air bast freezing (IQF) or cryo-chamber freezing (CF).

At this time, the natural convection freezing was performed in a freezer maintained at -24 ° C. The blowing and freezing was carried out using an air freezing and freezing machine (SEOJIN Freezer, Korea) maintained at -45 ° C. In the cryogenic vessel freezing, the meat prepared in Example 1 was placed in a cryogenic vessel (150 x 30 x 50 cm (L x W x H), HyunDae FA, Korea) and four circular spray nozzles (MS TECH, Korea) And spraying liquid vapor nitrogen at -100 ° C for 2 minutes and 30 seconds at a spray angle of 60 ° and an injection rate of 9.0 L / min.

Then, the frozen meat was put in a polyethylene pouch and vacuum packed. The meat was frozen until the center temperature of the meat became -12 캜, and then stored in a freezer maintained at -24 캜 for 24 hours.

3-2. Manufacture of meat based on thawing method

The frozen frozen meat in 3-1 was divided into two groups and stored at 4 ° C in running water (RT) at 10 ° C until the central temperature of the meat was 5 ° C Thawed.

In the following examples, frozen meat frozen with natural convection freezing (NF), air bast freezing (IQF), or cryo-chamber freezing (CF) (IQF) or a cryogenic vessel type frozen meat (CF).

Test Example 1: Measurement of physical or chemical changes of pretreated meat according to the heat treatment method

1-1. Appearance and Tissue Observation

The color and texture of the boiling water or superheated steam pretreatment group (heat-treated water immersion pretreatment group, heat treatment in Example 2-1) were visually observed. Then, the meat was cut to have a width of 2 mm and a height of 2 mm, and then the cells were treated with 0.1 M sodium phosphate buffer (pH 7.0) containing 0.5% glutaraldehyde (pH 7.0) , Fixed at 4 [deg.] C for 24 hours, and then washed with 0.1 M PBS. Then, the cells were further fixed with 0.1 M PBS containing 1% osmium tetroxide for 5 hours at room temperature, and then washed three times with 0.1 M PBS for 10 minutes each. It was then dehydrated in ethanol for 10 minutes and then immersed in acetone for 10 minutes. The dehydrated meat was coated with gold particles and the surface of the meat was subjected to hydrothermal treatment or superheated steam using a scanning electron microscope (SEMl S-2400, Hitachi Science System). As the control (raw sample), the non-heat-treated meat of Example 1 was used. The results are shown in Fig.

As shown in Fig. 1, the appearance of the control group (raw sample) was confirmed to be pinkish in color, weak in texture, and distinct in muscle fiber texture and texture. On the other hand, the hydrothermal immersion pretreatment group or superheated steam pretreatment group were brownish in appearance, contracted in appearance, and damaged and collapsed in the myofiber tissue, indicating that the apparent boundaries between the tissues were obscured.

1-2. Chromaticity measurement

The chromaticity of the boiling water or the superheated steam pretreatment group (CR-300, Minolta Camera Co. Ltd., Japan), which was heat-treated in Example 2-1, L ^* ), redness (a ^* ) and yellowness (b ^* ) were measured. At this time, as a standard color, a calibration plate having a brightness (L ^* ) value of 77.1, a redness (a ^* ) value of 2.1 and a yellowness (b ^* ) value of 2.2 was used as a standard. As the control (raw sample), the non-heat-treated meat of Example 1 was used. Statistical analysis was repeated 3 times per sample and expressed as mean ± standard deviation through SPSS 20.0 software (SPSS Institute, Chicago, USA). Duncan's multiple range test was performed with 95% confidence (P≤0.05), and the difference between each sample was verified. The color change was measured by arranging 4 pieces of food meat in a long length direction. The color difference (ΔE) between boiling water treated with hot water immersion and steamed with superheated steam was calculated using Equation 1 below. The results are shown in Table 1 and Fig.

[Experimental Equation 1]

Color difference (? E) =

As shown in Table 1 and Figure 1, control (fresh sample) of the chromaticity is the lightness (L ^*) is 36.54 ± 2.01, redness (a ^*) The (b ^*) is also 24.47 ± 1.47, yellow to 15.10 ± 0.1, In the case of heat treatment for 1 minute (60 seconds), boiling water increased in brightness and yellowness and decreased in redness compared to the control group. On the other hand, the boiling water in the superheated steam treatment group showed a higher brightness and yellowness than the control group, but the redness was slightly decreased, but no significant difference was observed.

Comparing the color of meat with heat treatment time, the lightness of boiling water decreased with increasing the heat treatment time, but the redness and yellowness increased. At 4 minutes of hydrothermal immersion, ), Which is similar to the lightness of the light. On the other hand, the brightness and yellowness of the boiling water showed no significant change with increasing heat treatment time, and the redness decreased.

1-3. pH measurement

2 g of boiling water or superheated steam pretreatment group, which were heat-treated in Example 2-1, were sampled and mixed in 18 ml of distilled water, and homogenized (HP-91, SMT Co.). Ltd., Japan) at 12,000 rpm for 3 minutes. The pH was then measured using a pH meter (Orion 3 star, Thermo scientific, Japan). As the raw beef (raw sample), the untreated raw meat of Example 1 was used. Statistical analysis was repeated 3 times per sample and expressed as mean ± standard deviation through SPSS 20.0 software (SPSS Institute, Chicago, USA). Duncan's multiple range test was performed with 95% confidence (P≤0.05), and the difference between each sample was verified. The results are shown in Table 2.

As shown in Table 2, the pH of the raw beef was 5.63, and the pH of the meat was increased irrespective of the heat treatment method. In particular, the pH of the steaming was higher than that of the hot water It was confirmed that the pH was lower in comparison with the pH of the boiling-water group.

Comparing the pH of food with heat treatment time, it was confirmed that the pH of the superheated steam treatment group (boiling-water) and boiling-water treated group did not change greatly with increasing heat treatment time.

1-4. Hardness measurement

Boiling water or steaming, which was heat-treated in Example 2-1, was cut into cubes of 5 × 0.5 × 0.5 cm (width × height × height) The hardness was measured using a physical property measuring instrument (CT3; Brookfield Co. Ltd., USA) equipped with a TA43 cut type probe. The target distance was 5 mm, the target load was 300 g, and the test speed was 2.5 m / s. As the raw beef (raw sample), the untreated raw meat of Example 1 was used. Statistical analysis was repeated 3 times per sample and expressed as mean ± standard deviation through SPSS 20.0 software (SPSS Institute, Chicago, USA). Duncan's multiple range test was performed with 95% confidence (P≤0.05), and the difference between each sample was verified. The results are shown in Fig.

As shown in Fig. 3, the force required to cut 5 mm of the raw beef was 2.4 kg, and the heat treatment was carried out for 60 seconds (1 minute) in the superheated steam treatment group (boiling-water) Hardness values of meat and meat were about 1.32kg and 2.5kg, respectively. However, there were no significant differences in the hardness values of the meat and control compared to the control group.

Comparing the hardness of the food according to the heat treatment method, it was confirmed that the hardness of the superheated steam treatment group (Steaming) is slightly lower than that of boiling-water treated group.

1-5. Measurement of general ingredients, mineral content and cooking loss rate

First, in the results 1-1 to 1-4, two heat treatment times were selected as a result of chromaticity, pH and hardness, which are primary factors determining the quality of food according to each heat treatment method. As the selected conditions, the treatment time of 120 seconds, in which the chromaticity value changes sharply in the case of hot water immersion treatment, was selected as 240 seconds, in which the change value became constant. In the case of the superheated steam treatment, Was selected to be 300 seconds.

Specifically, moisture, crude protein, crude fat and crude fat of the boiling water or superheated steam pretreatment group, which were heat-treated in Example 2-1, (crude ash) content was determined using AOAC General Component Analysis (1990). The moisture content was measured by the atmospheric pressure heating method at 105 ℃, the semi - micro Kjeldahl method was used for the crude protein content, the Soxhelt method was used for the crude fat content, and the direct filtration method at the 550 ℃ was used.

Mineral contents were measured by dry method according to AOAC. After 1 g of meat was fermented at 550 ° C, 10 mL of 0.5 N HNO ₃ was added and the mixture was filtered through GF / C filter paper (90 mm, Whatman International Ltd., Maidstone, UK). The filtered samples were analyzed by inductively coupled plasma spectrometer (Thermo Jarrell Ash ICP 9000, Thermo Jarrell Ash, Franklin, MA, USA) using 25 mL of 0.5 N HNO ₃ .

The cooking loss ratio was calculated using Equation 2 below.

As the control (raw beef; control), the non-heat-treated meat of Example 1 was used. Statistical analysis was repeated 3 times per sample and expressed as mean ± standard deviation through SPSS 20.0 software (SPSS Institute, Chicago, USA). Duncan's multiple range test was performed with 95% confidence (P≤0.05), and the difference between each sample was verified. The results are shown in Tables 3 and 4.

[Experimental Equation 2]

Cooking loss rate (%) = [(Weight of food before heat treatment (g) - Weight of food after heat treatment (g)) / Weight of meat before heat treatment (g)] × 100

As shown in Table 3, the steaming and boiling-water treatments showed an increase in the protein content and a decrease in the moisture content and the ash content, respectively, as compared with the control (control) group. Particularly, it was confirmed that the superheated steam treatment group (Steaming) showed less protein content and less moisture and ash content than the boiling-water treated group.

In addition, as shown in Table 4, it was confirmed that the amounts of sodium and magnesium, which are minerals, were decreased in the steam-treated group (boiling-water) or the boiling-water group It was confirmed that the mineral content of the steam-treated group (Steaming) was smaller than that of boiling-water treated group.

1-6. Measurement of microorganisms in food

Sterilized 0.85% NaCl solution was added to boiling water or 25 g of superheated steam pretreating group (heat-treated water immersion pretreatment group in Example 2-1), and then stoichiometrically (Steward Laboratoy, UK) Lt; / RTI > and then diluted 10-fold. Then, the diluted samples were inoculated into 3M Petri-Petri (3M, USA) and cultured in an incubator (GSP-9080 MBE, Shanghai Boxun Industry & Commerce Co., Ltd., China) maintained at 35 ° C for 2 days The number of colonies formed was counted to measure hot and cold bacteria.

Escherichia coli, yeast and fungi in the meat were measured using the pour plate method. Specifically, the cultured samples were inoculated into a PDA medium and cultured at 32 ± 1 ° C for 2 days. The number of cultured colonies was then measured, multiplied by the diluted number, and expressed as log colony-forming units (CFU) / ml. The PDA medium was prepared by adding 39 g of potato dextrose agar (PDA) powder to 1 L of distilled water to prepare a PDA medium. To prevent cross contamination, tartaric acid solution (tartaric acid: distilled water = 1: 9) was further added. As a control (raw beef), the non-heat-treated meat of Example 1 was used. Statistical analysis was repeated 3 times per sample and expressed as mean ± standard deviation through SPSS 20.0 software (SPSS Institute, Chicago, USA). Duncan's multiple range test was performed with 95% confidence (P≤0.05), and the difference between each sample was verified. The results are shown in Table 5.

As shown in Table 5, hot bacteria, coliforms, fungi, and enzymes were not detected in the control, superheated steam treatment (Steaming) and boiling-water treatment groups (boiling-water).

Comparing the number of bacteria in the meat according to the heat treatment method, the number of general bacteria and low temperature bacteria in the steaming or boiling-water group was significantly lower than that of the control (control) . Particularly, it was confirmed that the thermophilic bacteria were killed most in the superheated steam treated group (Steaming) treated with superheated steam for 180 seconds (3 minutes).

1-6. Organic acid content measurement

50 ml of distilled water was added to 1 g of boiling water or superheated steam pretreating group (steaming) which was heat-treated in Example 2-1, and the mixture was shaken at 200 rpm for 3 hours. 2 filter (Whatman International Ltd.), and the solution was adjusted to 50 mL. The extracts were analyzed by HPLC system (Agilent Technologies 1200 series, Agilent Technologies Inc., Palo Alto, Calif., USA). The column was subjected to ion exclusion column (Aminex Ion exclusion HPX-87H 300 × 7.8 mm, Bio-Rad Lab., Richmond, CA, USA) and the detector was detected at 210 nm with UV detector (Agilent Technologies Inc.) In the mobile phase, 0.008 N sulfuric acid solution was flowed at a flow rate of 0.6 mL / min, and a single injection amount of 20 μL was injected. Lactic acid and fumaric acid were used as reference materials. As a control (raw beef), the non-heat-treated meat of Example 1 was used. Statistical analysis was repeated 3 times per sample and expressed as mean ± standard deviation through SPSS 20.0 software (SPSS Institute, Chicago, USA). Duncan's multiple range test was performed with 95% confidence (P≤0.05), and the difference between each sample was verified. The results are shown in Table 6.

The control (raw sample) Pretreatment of hydrothermal immersion Superheated steam pretreatment group Lactic acid (mg%) 775.82 ± 12.21 518.48 + - 2.41 765.90 ± 8.59

As shown in Table 6, 775.82 mg% of lactic acid was detected as the organic acid in the control (raw sample), lactic acid content in the hydrothermal immersion pretreatment group was 518.48 mg% as compared with the control group, Of lactic acid was 765.90mg%, which was lower than that of the control group.

Test Example 2: Measurement of physical or chemical change of frozen frozen meat according to packing method or freezing condition after heat treatment

2-1. Appearance and Tissue Observation

After dissolving the frozen dough prepared in Example 2, the color, texture and the like were visually observed, and the morphology of the frozen dough was observed in the same manner as in Test Example 1-1. As the control (raw sample), the non-heat-treated meat of Example 1 was used. The results are shown in Fig. 4 and Fig.

As shown in FIG. 4, after the thawing, the foodstuffs due to the superheated steam treatment maintained the external appearance characteristics, and the changes in the external appearance due to the packaging method, the cryopreservation temperature, and the cryopreservation period were insignificant. In addition, the pretreatment group of hydrothermal immersion showed similar appearance characteristics to those of the superheated steam treatment group, and the change of appearance by cooling, thawing, packaging method, freezing storage temperature and freezing storage period was small.

As shown in FIG. 5, the tissues of the hydrothermal immersion pretreatment group and the superheated steam pretreatment group were damaged and collapsed, and it was confirmed that as the frozen storage period was prolonged, the muscle fibers retained remarkably decreased.

2-2. Color measurement

The frozen dough prepared in Example 2 was thawed and then the lightness (L ^* ), redness (a ^* ) and yellowness (b ^* ) were measured in the same manner as in Test Example 1-2. As the control (raw sample), the non-heat-treated meat of Example 1 was used. The results are shown in Fig.

As shown in FIG. 6, the color difference (ΔE) value of the pretreatment group of hydrothermal immersion was between 3 and 7, and the color difference (ΔE) of the pretreatment group of hot water immersion stored at -12 ° C. The highest level was observed. The color difference (ΔE) value of the preheated steam pre-treatment group was 2 to 8.5, and the color difference (ΔE) value of the pretreatment group of hot water immersion stored at -12 ° C. I could confirm the highest.

On the other hand, the color difference of frozen dough according to packaging method did not show any significant difference.

2-3. pH measurement

After the frozen dough prepared in Example 2 was thawed, the pH of the meat was measured in the same manner as in Test Example 1-3. As the control (raw sample), the non-heat-treated meat of Example 1 was used. The results are shown in Fig.

As shown in FIG. 7, the pH of the control group was measured to be 5.67, and the pH of the superheated steam pretreatment group was increased to 5.85, and it was confirmed that the pH of the control group was maintained and increased from 5.85 to 5.95 after storage for 48 weeks . The pH of the pretreatment group of hydrothermal immersion was 5.78, and the pH was maintained and increased in all the treatments during the frozen storage as in the case of the superheated steam pretreatment group, which was 5.82 ~ 5.89.

On the other hand, it was confirmed that the pH of the frozen dough according to the packaging method and storage temperature did not show any significant difference.

2-4. Hardness measurement

After the frozen dough prepared in Example 2 was thawed, the hardness of the meat was measured in the same manner as in Test Example 1-4. As the control (raw sample), the non-heat-treated meat of Example 1 was used. The results are shown in Fig.

As shown in FIG. 8, the hardness value of the control group was 2,699 g, and the hardness value of the meat after cooling and thawing was about 5,000 g, which was larger than that of the control group. The hardness of the superheated steam pretreatment and the vacuum packaged group was 6,491 g, and the hardness of the superheated steam pretreatment and emulsion packaged group was 4,935 g.

On the other hand, hardness of hydrothermal immersion pretreatment, immersed or vacuum packaged group, superheated steam pretreatment and emulsion or vacuum packaged group were generally constant until 24 weeks of frozen storage, The hardness tends to increase.

2-5. Microbiological measurement in frozen meat

The frozen dough prepared in Example 2 was thawed and then the number of microorganisms in the meat was measured in the same manner as in Test Example 1-5. As the control (raw sample), the non-heat-treated meat of Example 1 was used. The results are shown in Fig.

As shown in FIG. 9, the heat-treated meat was frozen and packaged in vacuum and vacuum, and the total number of bacteria was not changed during the frozen storage at -12, -18 and -24 ° C.

2-6. Determination of organic acid content in frozen meat

The frozen dough prepared in Example 2 was thawed and then the content of organic acids in the food was measured in the same manner as in Test Example 1-6. As the control (raw sample), the non-heat-treated meat of Example 1 was used. The results are shown in Fig.

As shown in FIG. 10, it was confirmed that the contents of lactic acid according to the frozen storage at -12, -18, and -24 ° C were lower than those of the control group after freezing the heat-treated foodstuffs, there was.

On the other hand, the lactic acid content of the pretreated hot - water immersion pretreatment group or the vacuum packed group was slightly lower than that of the superheated steam pretreatment group or the vacuum packaged group.

Test Example 3: Measurement of physical or chemical change of frozen dough according to freezing and thawing method of frozen dough prepared according to freezing method

3-1 Measurement of freezing time of frozen dough according to freezing and thawing method of freezing dough prepared according to freezing method

In Example 3-1, the meat was frozen using natural convection freezing (NF), air bast freezing (IQF), or cryo-chamber freezing (CF) The time required for reaching -12 < 0 > C was measured. In Example 3-2, natural frozen frozen meat (NF), air cooled frozen meat (IQF), or cryogenic vessel type frozen meat (CF) were thawed in running water (RT) at 10 ° C or maintained at 4 ° C (NCT), and the time required for reaching the center temperature of the meat to 5 ° C was measured while thawing the meat. The results are shown in Fig.

As shown in FIG. 11, when the food was frozen according to the freezing method, the time required to freeze the food was 55 minutes when the natural convection freezing method (NF) was used, and 18 minutes when the freezing method (IQF) It was confirmed that it takes 3 minutes to use the cryogenic vessel freezing method (CF).

The defrosting time of frozen dough (NF), air cooled frozen dough (IQF) and cryogenic container type frozen dough (CF) by storage (NCT) 48 ~ 59 minutes, and the defrosting time of IQF was the shortest. On the other hand, the defrosting time of natural convection type NF, IQF and cryogenic type frozen dough (CF) by running water (RT) at 10 ° C took 7 to 9 minutes, It was confirmed that the defrosting time of the frozen frozen meat (CF) was the shortest.

In addition, the overall defrosting time for the natural convection type frozen meat (NF) was longer than that of the blowing type frozen meat (IQF), but the difference was not significant.

3-2. pH measurement

(NF), air cooled frozen meat (IQF), or cryogenic vessel type frozen meat (CF), which were frozen according to the freezing method in Example 3-2, were placed in running water (RT) at 10 ° C The pH of the meat was thawed or stored in a room maintained at 4 캜 (NCT) and thawed in the same manner as in Test Example 1-3. As the control (control), the non-heat-treated meat of Example 1 was used. The results are shown in Fig.

As shown in Fig. 12, the pH of the control group was measured to be 5.56, which is the general pH range of post-rigid meat. On the other hand, the pH of frozen / thawed meat was decreased to 5.47 ~ 5.48 except for IQF, and it was confirmed that there was no significant difference according to thawing method.

3-3. Thawing and cooking loss rate, and moisture content measurement

First, the drip loss of the frozen / thawed meat was measured by using the natural convection type freezing material (NF), the blowing type freezing material (IQF) or the cryogenic container type freezing material CF) was stored at 4 ° C in a running water (RT) at 10 ° C. After the exudation of the meat surface was removed, the weight was weighed and the difference in weight after freezing and thawing .

Cooking loss of frozen / defrosted food was measured by placing the natural convection type frozen meat (NF), blowing type frozen meat (IQF) or cryogenic vessel type frozen meat (CF) used in the measurement of the defrosting loss ratio into a polyethylene pouch and maintaining 80 ℃ And then cooked until the center temperature of the food reached 75 캜. The weight difference between before and after cooking was then calculated and measured.

The moisture content of the frozen / thawed food was measured by the method described in Example 3-2 in which the natural convection type frozen meat (NF), the blowing type frozen meat (IQF) or the cryogenic vessel type frozen meat (CF) 1 g of thawed meat was collected and stored in running water (RT) or in a room maintained at 4 ° C (NCT) and transferred to a centrifuge tube with gauze. After centrifugation for 10 minutes at 1,500xg on a freezing centrifuge (1736R, LABOGENE, Korea) maintained at 4 ° C, the weight difference before and after centrifugation was calculated and measured.

As the control (control), the non-heat-treated meat of Example 1 was used. Statistical analysis was repeated 3 times per sample and expressed as mean ± standard deviation through SPSS 20.0 software (SPSS Institute, Chicago, USA). Duncan's multiple range test was performed with 95% confidence (P≤0.05), and the difference between each sample was verified. The results are shown in Table 7.

As shown in Table 7, the defrost loss rate of the meat produced according to the freezing and thawing method was 2.3 to 4.5%, and the IQF of the blowing type was higher than that of the natural convection type freezing material (NF) or the cryogenic container type freezing material (CF) And showed the lowest thaw loss rate when the frozen meat in the cryogenic vessel was thawed in flowing water (RT) at 10 ℃. In addition, it was confirmed that the defrosting loss rate of the defrosted meat in the space (NCT) maintained at 4 ° C was higher than that of the defrosted meat at 10 ° C flowing water (RT).

Regarding the cooking loss ratio of the meat produced according to the freezing and thawing method, the cooking loss ratio of the control group was 17%, which was frozen in a ventilated or cryogenic vessel method, (IQF) and cryogenic vessel type frozen meat (CF) showed higher cooking loss rate than the control group. However, it was confirmed that the other meat foods showed no significant difference from the control group. In addition, the cooking loss ratio of the meat according to thawing method did not show any significant difference.

The moisture content of the meat prepared according to the freezing and thawing method was lower than that of the control. Especially, when the frozen frozen meat was thawed at 10 ℃, the water content in the meat was found to be lowest . On the other hand, there was no significant difference between meat and meat according to freezing and thawing methods.

3-4. Chromaticity measurement

(NF), air cooled frozen meat (IQF), or cryogenic vessel type frozen meat (CF), which were frozen according to the freezing method in Example 3-2, were placed in running water (RT) at 10 ° C (L ^* ) and redness (a ^* ) using a colorimeter (CR-400, Konica-minolta Co., Japan) after thawing or NCT And the degree of yellowing (b ^* ) were measured. At this time, as the standard color, a calibration plate having a lightness (L ^* ) value of +97.83, a redness (a ^* ) value of -0.43 and a yellowness (b ^* ) value of +1.98 was used as a standard. As the control (raw sample), the non-heat-treated meat of Example 1 was used. Statistical analysis was repeated 3 times per sample and expressed as mean ± standard deviation through SPSS 20.0 software (SPSS Institute, Chicago, USA). Duncan's multiple range test was performed with 95% confidence (P≤0.05), and the difference between each sample was verified. The color change was measured by arranging 4 pieces of food meat in a long length direction. The color difference (DELTA E) between boiling water treated with hot water immersion and steaming treated with superheated steam was calculated using Equation (1). The results are shown in Table 8.

As shown in Table 8, the meat (NF / NCT, IQF / NCT, or CF / NCT) thawed by keeping NCT at 4 ° C showed a significantly lower L * value than the control, The lightness (L *) of meat (NF / RT, IQF / RT or CF / RT) thawed at 10 ℃ running water showed no significant difference compared to the control group. On the other hand, the redness (a *) of the meat products prepared according to the freezing and thawing method did not show a significant difference in comparison with the redness of the control group. However, / NCT) and cryogenic vessel type frozen meat and the redness of meat (CF / RT) thawed in flowing water at 10 ℃ was the lowest. On the other hand, the yellowness (b *) of meat products prepared according to the freezing and thawing method was higher than the yellowness value of the control group. Especially, the meat flavor (NF / RT, IQF / RT Or CF / RT) was significantly higher than that of the control group.

3-5. Hardness measurement

(NF), air cooled frozen meat (IQF), or cryogenic vessel type frozen meat (CF), which were frozen according to the freezing method in Example 3-2, were placed in running water (RT) at 10 ° C (CT3; Brookfield Co. Ltd., USA) equipped with a γ-type probe before and after cooking or defrosting of the meat products which were thawed or stored in a room maintained at 4 ° C. (NCT) Were measured. The hardness was measured using a compression method. The target distance was 15 mm, the target load was 650 g, and the test speed was 2.5 m / s. As the raw beef (raw sample), the untreated raw meat of Example 1 was used. Statistical analysis was repeated 16 times per sample and expressed as mean ± standard deviation using SPSS 20.0 software (SPSS Institute, Chicago, USA). Duncan's multiple range test was performed with 95% confidence (P≤0.05), and the difference between each sample was verified. The results are shown in Fig.

As shown in Fig. 13, the force required to cut 15 mm of the raw beef was 4.8 kg, and the freezing and thawing method (except CF / RT), which was frozen in a cryogenic vessel and then thawed in flowing water at 10 캜, The hardness of the prepared meat was 5.0 ~ 5.8kg, which was higher than that of the control. However, it was confirmed that the hardness of frozen meat products (IQF / NCT) stored at 4 ℃ after freezing was 5.0kg, which was not significantly different from that of the control group.

3-6. Tissue observation

(NF), air cooled frozen meat (IQF), or cryogenic vessel type frozen meat (CF), which were frozen according to the freezing method in Example 3-2, were placed in running water (RT) at 10 ° C After thawing or storing in a room maintained at 4 ° C (NCT), the thawed meat was cut into 2 cm thick and fixed with formalin. Then, the formalin-fixed foodstuffs were fixed with paraffin embedded in hematoxylin and eosin (H &E; BBC Biochemical, Inc.) using an automatic stainer (Leica autostainer XI ST6010 Autostainer XL, Leica Microsystems LTd. USA) and the morphology was observed. As the control (raw sample), the non-heat-treated meat of Example 1 was used. The results are shown in Fig.

As shown in FIG. 14, the control (control) was preserved in a space where the muscle fiber structure was clear and the tissue size was constant, (NF / RT) broth in 10 ℃ of freezing and defrosted meat. On the other hand, muscle fiber of IQF / RT, which was thawed in flowing water at 10 ° C after freezing by air blowing, maintained a state similar to that of the control group. Frozen in a cryogenic vessel and then frozen in flowing water at 10 ° C / RT) muscle fiber was not as constant as the control group, but it was confirmed that the muscle fiber state was maintained to some extent.

In the above test examples, the growth of microorganisms in the medium was suppressed after the heat treatment in the heat treatment method, and the superheated steam method in which changes in color, pH, hardness or nutrition loss were less varied depending on storage temperature and period I was able to find something appropriate. It was also found that the individual rapid freezing method (IQF) and cold thawing (NCT) did not significantly change the quality of food, but minimized tissue damage caused by the freezing and thawing process.

Claims

a) Removing foreign matter from the meat and then making a subdivision;
b) a superheated steam treatment step of treating the meat cut in step a) with superheated steam at 110 to 200 ° C for 1 to 5 minutes; And
c) rapidly freezing the meat products which have been overheated in the step b) at -50 ° C to -40 ° C for 10 to 20 minutes, and packaging and storing the frozen meat product in a frozen state.

The method according to claim 1,
Wherein the cryopreservation temperature in step c) is in the range of -24 ° C to -12 ° C.

A method for defrosting a frozen dough according to claim 1, wherein the frozen dough is allowed to stand in a defrosting chamber maintained at 2 to 6 캜.