KR20190091115A - Aging friendly meat products using low value hanwoo meat and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a meat product for the elderly using a non-preferred portion of Korean beef and a manufacturing method thereof and, more specifically, to a composition for softening meat in the non-preferred portion of the Korean beef comprising bone marrow concentrate, kiwi juice, polylysine and a grapefruit seed extract. In addition, the present invention relates to a manufacturing method of an aged-friendly meat product in which the meat is softened by comprising the steps of: preparing a composition for softening the meat containing 2 to 5 wt% of the bone marrow concentrate, 1 to 5 wt% of the kiwi juice, 1 to 2 wt% of polylysine and 0.5 to 1 wt% of the grapefruit seed extract; and treating the composition to the Korean beef and aging the same, and to an aged-friendly meat product manufactured by the method.

Description

Aging friendly meat products using low value hanwoo meat and manufacturing method

The present invention relates to a meat product for the elderly using a non-preferred portion of Han beef meat and a manufacturing method thereof.

In Korea, the elderly aged 65 or older entered the aging society as 7.3% in 2000, and it is expected to be an aging society of 14% in 2018. Welfare measures to enjoy a healthy life and enjoy eating without compromising the quality of life of the elderly and the sick are the challenges of the aging society worldwide, including Korea.

The rapid population aging is expected to bring about many changes and crises not only in the physical and mental health problems of the elderly, but also in health care, politics, and the economy, and the interest in the silver industry for the elderly is emerging. .

The most serious problems in the diet of the elderly are eating disorders of chewing (chewing food) and swallowing (swallowing). As age increases, teeth naturally deteriorate, making chewing and swallowing difficult, uncomfortable behavior, and indigestion often occur, making it difficult to eat a normal meal. The food market for the elderly is not yet specially formed, so the elderly who have difficulty in chewing and swallowing even eat baby food.

Therefore, the development of various products related to the aging-friendly industry is emerging, and the growth is mainly focused on the medical care, welfare, and nursing industries, and the development of the food sector is slow. In particular, the elderly have a lack of nutrients such as proteins and vitamins due to aging and must be supplied through food intake.However, aging of the teeth makes it difficult to consume meat containing protein as a main ingredient. Problems such as decreased function and delayed wound recovery may occur, so it is necessary to consume high quality protein with proper nutrition.

In addition, osteoporosis, one of the major problems in elderly health, is related to calcium and vitamin D. In elderly people, due to degenerative diseases, they go out due to less exposure to the sun and have a decreased ability to synthesize vitamin D in the skin. It is recommended to eat enough as food, but this is also insufficient.

On the other hand, beef is extracted from various parts of the cow and the meat and taste of each part is different, the consumer's preference is different. The percentage of preferred parts that can be obtained by slaughtering 1+ Korean beef is 1.6% for tenderloin, 9.1% for sirloin, and 2.1% for loin. 5.3%, snowfall is 8.5%, and the situation is 4.0%. As a result, there is a difference in selling price, and the preferred parts, such as relief, fillet, and tail, are about two to three times more expensive than non-preferred areas such as Yangji, Moksim, stupid, snowy and snowy.

However, the non-preferred portion of beef is high in protein, low calorie, low price, and rich in micronutrients such as vitamins and iron, but it has the disadvantage of being meaty, puffy, and tasteless, so that a solution for improving consumer preference of the non-preferred portion is needed. .

Therefore, it is necessary to develop a technique that can improve the meat quality of beef non-preferred parts and satisfy the preferences of consumers, and if meat products with improved meat quality are available to the elderly, it contributes to the health maintenance of the elderly according to aging. It will be able to solve the non-preferred part consumption plan, one of the big problems of domestic livestock industry.

Accordingly, the present inventors completed the present invention by developing a method for improving meat quality and elderly-friendly meat products of the non-preferred portions of the beef cattle, which can be enjoyed by the elderly even without hesitation using the non-preferred portions of the beef cattle.

Republic of Korea Patent Publication No. 10-2016-0149820

Therefore, an object of the present invention is to provide a composition for meat softening of the non-preferred portion of Han beef meat containing the bone marrow concentrate, kiwi juice, polylysine and grapefruit seed extract, which can improve the meat quality of the beef non-preferred portion.

Another object of the present invention is to prepare a composition for meat softening containing 2-5% by weight, 1-5% by weight of kiwi juice, 1-2% by weight of polylysine and 0.5-1% by weight grapefruit seed extract ; And it provides a method for producing aged soft meat products for softening old age, comprising the step of treating and aging the composition in han beef.

Another object of the present invention is to provide an aged-friendly meat product produced by the method of the present invention.

Another object of the present invention to provide a seasoning meat manufacturing method using a non-preferred portion of Han beef.

Another object of the present invention is to provide a method of manufacturing a rice cake rib using a non-preferred portion of Han beef.

In order to achieve the object of the present invention as described above, the present invention provides a composition for meat softening of the non-preferred portion of Han beef meat containing a bone marrow concentrate, kiwi juice, polylysine and grapefruit seed extract.

In one embodiment of the present invention, the non-preferred portion of the beef beef may be clueless or snowy.

In one embodiment of the present invention, the bone marrow concentrate is contained in the composition at 2 to 5% by weight, 1 to 5% by weight of kiwi juice, 1 to 2% by weight of polylysine and 0.5 to 1% by weight of grapefruit seed extract. It may be.

In addition, the present invention, the bone marrow concentrate is prepared by 2-5% by weight, kiwi juice 1-5% by weight, polylysine 1-2% by weight and grapefruit seed extract containing 0.5-1% by weight for the composition for meat softening ; And it provides a method for producing meat softened aged-friendly meat products comprising the step of treating and aging the composition in han beef.

In one embodiment of the present invention, the beef beef may be clueless or snowy.

In one embodiment of the present invention, the clue or tongue may be Hanwoo beef having a particle size of 6 ~ 8mm.

The present invention also provides an aged-friendly meat product produced by the method of the present invention.

In one embodiment of the present invention, the meat product has a soft meat quality, excellent water retention and storage properties, and may be the growth of harmful microorganisms.

In addition, the present invention comprises the steps of grinding the size of the clues or snowy 6 ~ 8mm; Mixing the ground meat with kiwi juice, and then aging at 4-6 ° C. for 4-6 hours; Adding grapefruit seed extract, polylysine, and bone marrow concentrate to aged meat for 2 to 2 hours; Add onion, leeks, garlic, and subsidiary materials ground to a size of 6-8 mm to the second aged meat

And mixing; And heating and cooling the mixture mixed in the above step at a temperature of 75 ° C. to 80 ° C. for 60 to 80 minutes, and packaging the same.

Furthermore, the present invention, the step of grinding the clues or snowy to the size of 6 ~ 8mm; Adding soy sauce and salt to the ground beef or snowy portion of the ground and mixing the mixture, then kneading while stirring; Aged dough at 4-6 ° C. for 6-8 hours; After adding and mixing the bone marrow concentrate, kiwi juice, polylysine, grapefruit seed extract, onions, shiitake mushrooms and subsidiary materials to the aged dough, and comprising the step of forming into a mold, a method of manufacturing a rice cake ribs using Hanwoo beef non-preferred parts to provide.

Meat products for the elderly using the Hanwoo beef non-preferred portion according to the present invention and a method for producing the non-preferred portion of the beef meat by using the composition for meat softening of the non-preferred portion of the present invention, including bone marrow concentrate, kiwi juice, polylysine and grapefruit seed extract By softening the meat quality of the elderly, even the elderly can feel free to enjoy Hanwoo beef, and furthermore, the Hanwoo beef non-preferred portion treated by the method of the present invention can improve water retention and shelf life, inhibit the growth of harmful microorganisms and improve the sensuality of the elderly. In addition, it is effective to provide new Korean beef meat products that can be enjoyed by consumers of all ages, including children. In addition, it is possible to improve the consumption plan of non-preferred areas, which is one of the big problems of domestic livestock industry, thereby increasing income of livestock farmers.

The present invention is characterized by establishing a method for improving meat quality and a method for producing an aged-friendly meat product, by which non-preferred portions of the elderly can casually enjoy the beef using the non-preferred portions of the beef.

Specifically, the present invention is characterized by providing a composition for meat softening of non-preferred portion of beef beef, including bone marrow concentrate, kiwi juice, polylysine and grapefruit seed extract.

As described in the prior art, according to the consumption trends for Han beef, Han beef can be divided into a preferred part and a non-preferred part. In the present invention, especially the elderly can be easily ingested by improving the meat quality, which is a problem of the non-preferred part of Han beef. Meat products were prepared.

Meat for food is composed of muscle tissue, connective tissue, adipose tissue, etc., and the texture of muscle appears according to its content, and in general, the quality of meat is 'the degree of satisfaction that meat can provide to consumers'. Determinants of meat quality include meat color, age, flavor and juiciness.

If meat is too tough or too hard to be used for food, it is usually not used and is discarded, which can be an industrial and economic problem. There is a need for research.

The non-preferred portion of the Korean beef meat according to the present invention may be clueless or snowy.

In this regard, the present invention has developed a composition that can improve the meat quality of Hanwoo beef non-preferred portion, and when the composition for meat softening of the present invention is treated to the Hanwoo beef non-preferred portion, the meat quality is softened, and water retention and storage properties are increased. It confirmed that the results of inhibiting the growth of harmful microorganisms.

The composition for meat softening of the Hanwoo beef non-preferred portion according to the present invention includes a bone marrow concentrate, kiwi juice, polylysine and grapefruit seed extract, preferably the bone marrow concentrate is 2 to 5% by weight, kiwi juice 1 to 5% by weight, poly Lysine 1-2% by weight and grapefruit seed extract may be contained in the composition as 0.5-1% by weight.

In another aspect, the present invention can provide a method for producing aged-friendly meat products softened meat using the composition, preferably, the bone bone concentrate is 2 to 5% by weight, kiwi juice 1 to 5% by weight, polylysine Preparing a composition for meat softening containing 1-2 wt% and 0.5-1 wt% of grapefruit seed extract; And treating and maturing the composition to Korean beef.

Kiwi juice contained in the composition according to the present invention used the kiwi juice obtained by using gauze, it can lead to excellent sensory beauty due to the addition of kiwi juice and plays a role in the softening of the meat.

Kiwi juice should be added in an amount of 1 to 5% by weight based on the weight of the composition. If it is added in an amount less than 1% by weight, the softening effect of meat cannot be derived. Problems may arise.

In addition, the composition of the present invention contains a grapefruit seed extract in 0.5 ~ 1% by weight, the addition of grapefruit seed extract can reduce the change in pH according to the storage period and the fat rancidity, protein rancidity and growth of harmful microorganisms The inhibitory effect was confirmed.

The grapefruit seed extract of the present invention may be an extract extracted from the grapefruit seed using a solvent, the solvent may be an organic solvent of C1 ~ C5, such as ethanol, methanol, or may be used hot water extract Can be. In one embodiment of the present invention was used for the hot water extract of grapefruit seed.

When the grapefruit seed extract is added in less than 0.5% by weight, it is not possible to derive the effect of reducing the pH change, inhibiting fatty acid loss, inhibiting protein rancidity and growth of harmful microorganisms, while exceeding when added in excess of 1% by weight The increase in the effect according to the added amount does not appear, there is an uneconomical problem. Therefore, the grapefruit seed extract is preferably contained in 0.5 to 1% by weight, more preferably in 1% by weight.

In addition, the polylysine is contained in the composition in an amount of 1 to 2% by weight, polylysine can inhibit the proliferation of harmful microorganisms such as bacteria, yeast, mold and can derive the antimicrobial effect of food.

In particular, the present inventors analyzed the effect on the meat quality according to the amount of polylysine added to the non-preferred portion of the beef cattle of the present invention, as a result, the group added with 1 ~ 2% by weight of polylysine compared to the group outside the range Was found to have the highest water content, the highest protein content, and the best inhibition of fatty acid plaque, protein rancidence and harmful microbial growth.

Furthermore, the composition of the present invention includes a hanwoo beef bone concentrate, Hanwoo beef bone concentrate was also analyzed for changes in the characteristics of the beef meat according to the addition amount.

As a result, when the Korean beef beef bone concentrate was added at 2 to 5% by weight, the sensory taste of Korean beef meat was the highest compared to the group added in the amount out of it, and there was no change of pH, Reduction was also the lowest. In addition, the emulsification stability and tissue properties were also excellent. Therefore, Hanwoosagol concentrate is preferably added in 2 to 5% by weight, most preferably 5% by weight.

As described above, the composition for meat softening according to the present invention can be used in the manufacture of meat products that can be enjoyed even by the elderly by improving the meat quality of non-preferred Korean beef, which is not preferred by consumers.

Therefore, the present invention can provide a method for producing a tender meat softened aged-friendly meat product comprising the step of treating and aging the composition to Hanwoo beef and an aged-friendly meat product prepared by the method.

In addition, at this time, the beef beef is used as a clue or snowy, crushed to have a particle size of 6 ~ 8mm.

In particular, the present inventors characterize the non-preferred portions of Hanwoo beef as processing conditions to improve the meat quality and to establish the optimum manufacturing conditions for the manufacture of elderly-friendly meat products, by varying the size of the grains or snowy When it was pulverized to a particle size of 6 ~ 8mm, the protein content, water holding capacity, juiciness and total preference was found to be excellent, and preferably, 6mm and 8mm crushed to 6mm and 8mm size for clue or snowy Can be used to mix the meat grind.

Furthermore, the present invention can provide a seasoning meat manufacturing method using a non-preferred portion of Han beef, the method comprises the step of grinding the size of the clues or snowy 6 ~ 8mm; Mixing the ground meat with kiwi juice, and then aging at 4-6 ° C. for 4-6 hours; Adding grapefruit seed extract, polylysine, and bone marrow concentrate to aged meat for 2 to 2 hours; Adding and mixing the onion, leeks, garlic and subsidiary ground to a size of 6 to 8 mm to the second aged meat; And packaging the mixture mixed in the above step after heating and cooling for 60 to 80 minutes at a temperature of 75 to 80 ° C.

In addition, the present invention can provide a method of manufacturing a rice cake ribs using a non-preferred portion of Han beef, the method comprises the steps of grinding the size of the clues or snow ulcer 6 ~ 8mm; Adding soy sauce and salt to the ground beef or snowy portion of the ground and mixing the mixture, then kneading while stirring; Aged dough at 4-6 ° C. for 6-8 hours; And after adding and mixing the bone marrow concentrate, kiwi juice, polylysine, grapefruit seed extract, onions, shiitake mushrooms and subsidiary materials to the aged dough, and forming a mold.

Here, the soy sauce and salt are added to the ground beef or snow flakes, mixed, and then kneaded while kneading. This is to suppress meat damage and protein damage caused by the temperature rise during the kneading process.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are intended to illustrate the present invention more specifically, but the scope of the present invention is not limited to these examples.

< Example  1>

Korean Beef  Characterization of Unpreferred Site Clue and Snow

The present inventors performed the characterization of the non-preferred parts of the beef cattle beef tongue and snowy, the general component analysis, pH, water holding capacity, shear force, heat loss, gravy loss and meat color analysis, these analyzes are known in the art General measurement analysis was used, and the specific analysis method is as follows.

Meat color  Measure

It was measured with a spectro colormeter (Model JX-777, Color Techno. System Co., Japan) standardized with a white plate (L *, 94.04; a *, 0.13; b *, -0.51). ), The L * value representing the lightness of the Hunter Lab color system, the a * value representing the redness, and the b * value representing the yellowness. The repetition was averaged with 5 repetitions.

Organization characteristics and Shear force

Perform mastication test, shear and cutting test using a rheometer (Compac-100, Sun Scientific Co., Japan), and shear the muscle to make the sample perpendicular to the direction of muscle fiber in 3cm thick steak shape. Heat to and let cool for 30 minutes in running water. A sample of 1 cm diameter core was drilled in a cylindrical shape along the direction of muscle fiber, and the shear force was measured by cutting in a direction perpendicular to the direction of muscle fiber using a Rheometer (Compac-100, Sun Scientific Co., Japan). Was repeated three or more times.

Conservative

Centrifugal separation was used according to the method of Laakkonen et al. (1970). 0.5 ± 0.05 g of the ground sample was placed in an upper filter tube of a centrifuge tube, placed in an 80 ° C. water-bath, heated for 20 minutes, and allowed to cool for 10 minutes. The upper filter tube was placed in the bottom of the centrifuge tube and centrifuged at 2000 rpm for 10 minutes. The remaining sample after centrifugation was expressed as a sample weight ratio before heating.

Juicy loss

Meat slices having a thickness of 2 cm were placed in a polypropylene bag and vacuum-packed, and the drip loss generated while storing in a 4 ° C. refrigerator was measured by the weight ratio (%) of the initial sample.

Heating loss

After cutting 3cm thick meat slices into a round shape (weight 150 ± 5g), put them in a polypropylene bag, vacuum-pack them, put them in a 70 ℃ water-bath, heat them for 40 minutes, allow them to cool for 30 minutes, and then reduce the weight after heating. The weight ratio (%) of the sample was measured.

General ingredient

Moisture, fat, protein and ash (%) were measured according to the AOAC method (1990).

pH

50 g of distilled water was added to 5 g of the sample, and then measured. All samples were homogenized at 230 rpm for 30 seconds using a homogenizer (Stomacher® 400 Circulator, Seward, UK) and measured with a pH meter (Mteeler Delta 340, Mettler-tolede, Ltd, UK). It was stored at 4 ℃ to measure the pH.

Thiobarbituric  acid reactive Substances (TBARS) Analysis

TBARS is a slightly modified extraction method of Witte et al. (1970), expressed as TBA (2-thiobarbituric acid) value.In 10g of sample, 15ml of cold 10% perchloric acid and 25ml of tertiary distilled water were charged at 10,000rpm in a homogenizer. Homogenize for seconds. Homogenate Whatman No. 2 Filter using filter paper, add 5 ml of the filtrate and 5 ml of 0.02M thiobarbituric acid (TBA) solution, mix thoroughly, and leave for 16 hours in a cool dark place using Spectrophotometer (DU-650, Beckman, USA). The absorbance is measured at a wavelength of 529 nm. Blank uses tertiary distilled water. TBA values are expressed in mg malonaldehyde (mg malonaldehyde / kg) per 1,000 g of sample. The standard curve used was y = 0.1975x-0.0011 (r = 0.999), where y = absorbance and x = TBA.

Total microbial number  analysis

The total microbial water is homogenized with a stomacher bag for 30 seconds by adding 90 ml of 0.1% peptone solution to 10 g of the sample using a continuous dilution method. The serial diluted samples are then inoculated in PCA (plate count agar) medium and incubated for 48 hours at 37 ° C (A. P. H. A., 1992). Count the colony counter after incubation. The unit of total microbial number is expressed in Log cfu / g.

VBN (Volatile basic nitrogen) analysis

Using the method of 高 坂 (1975), add 90 ml of distilled water to 10 g of the sample, and homogenize at 10,000 rpm for about 30 seconds. 2 Filter it using filter paper, and add 3 ml of the filtrate to the Conway unit outer chamber, and add 1 ml of 0.01 N boric acid solution and 3 drops of indicator (0.066% methyl red + 0.066% bromocresol green) to the inner chamber. Apply glycerine to the adhesive site with the lid, close the lid, and inject 1ml of 50% K2CO3 into the outer chamber, immediately seal it, stir the container horizontally, and incubate at 37 ℃ for 120 minutes. After incubation, titrate the boric acid solution in the inner chamber with 0.02N H2SO4. Volatile basic nitrogen (VBN) levels are expressed in mg (mg%) per 100 g sample and are repeated in 3 replicates.

Statistical processing

Statistical analysis was analyzed using GLM (Genenal Linear Model) procedure of SAS program (Statistics Analytical System, USA, 2012), and the comparison between the averages of the treatment intervals was performed using Duncan's multiple range test (p <0.05). It was.

<1-1> General Component Analysis Results

As a result of analyzing the general components of beef tongue and snow tongue by the above method, as shown in Table 1, the moisture content of beef tongue and snow tongue did not show a significant difference, and the content of protein and ash was significantly lower than that of beef cattle. Showed a high level. On the contrary, the fat content of Hanwoo was significantly higher.

<1-2> pH, water holding capacity, Shear force  Analysis

As a result of the analysis of pH, water holding capacity and shearing force, as shown in Table 2, the pH of Korean beef tongue was significantly higher than that of Korean beef, and the water holding capacity of Korean beef was significantly higher than that of Korean beef. No significant difference was found in the shear force between Hanwoo beef and snow.

^{a- b} There are significant differences in the initial headings between treatments (p <0.05).

<1-3> Loss of heating, juicy loss ( % )

As a result of heating loss and gravy loss analysis, as shown in Table 3, there was no significant difference in heating loss between Hanwoo beef and snowy snow, and the loss of juicy beef was significantly lower than Hanwoo beef snowy.

^{a- b} There are significant differences in the initial headings between treatments (p <0.05).

<1-4> Meat color

As a result of meat color analysis, as shown in Table 4, the lightness, redness, and yellowness of meat color showed significantly higher levels of Hanwoo snowy tongue compared to Hanwoo cow.

As a result of the analysis, Hanwoo beef was significantly higher in protein and ash and lower in fat than Hanwoo Snow. The pH of Korean beef was significantly lower than that of Korean beef, and the water holding capacity was significantly higher in Korean beef. Shear force and heat loss were not significantly different between Korean beef and snow solstice, and juicy loss was significantly lower than Korean beef lean. The lightness, redness, and yellowness of meat color were significantly higher than those of Korean beef. Based on these results, the present inventors finally found that Hanwoo dun, which is excellent in water retention and low-fat, high-protein, is more suitable for producing aged-friendly meat products.

< Example  2>

Elderly-Friendly Meat products  For manufacturing Korean Beef  Establishment of optimal particle size for non-preferred areas and snow

The present inventors conducted experiments to confirm the optimum particle size of the stupid and snowy as the optimum conditions for producing aged-friendly meat products using the unfavorable portion of the beef boiled beef and snowy. Meat particles for each meat part were cut into sizes of 6 mm and 8 mm, respectively, and divided into each experimental group as shown in Table 5 below, and then each characteristic was analyzed.

-500g of Korean beef per treated group (added NaCl, STPP, Water in proportion to the weight of Korean beef)

-1.5% salt concentration in water

<2-1> General Component Analysis % )

As a result of analyzing the general components for the experimental group, shown in Table 6 below.

^* T1: 6mm, T2: 8mm, T3: 6mm + 8mm, T4: 6mm, T5: 8mm, T6: 6mm + 8mm

^{a- d} There are significant differences in the initial headings between treatments (p <0.05).

As a result of analysis, the water content according to the processing conditions of Hanwoo beef and snowy snow was low when treated with 6mm, and the protein content was high when treated with 6mm. Fat content was not significantly different in all treatments. Ash content was significantly higher in T1 and T2 treatments, and significantly lower in T3 treatments.

<2-2> pH and water holding analysis

PH and water holding power measurement results for stupidity and snowy by particle size are as follows.

As a result of the analysis, pH according to processing conditions (particle size) of Hanwoo beef tongue and snowy snow did not show a big difference by treatment group, and the water holding power was high when 6mm and 8mm were mixed and treated with 6mm alone. The group showed lower levels.

<2-3> loss of heat, juicy loss, Strain  ( % )

As a result of the heating loss, gravy loss and strain analysis, as shown in Table 8, the heating loss and gravy loss by the grain size of Hanwoo cow clue and snow sulphate were higher than those of other treatments in the T2 treatment, There was no significant difference. Strain rate did not show a significant difference in all treatments.

^* T1: 6mm, T2: 8mm, T3: 6mm + 8mm, T4: 6mm, T5: 8mm, T6: 6mm + 8mm

^{a- c} There are significant differences in the initial headings between treatments (p <0.05).

<2-4> Organizational Characteristics

Tissue characterization was carried out for experimental groups according to particle size of the stupid and snowy, and the results are shown in Table 9 below.

As a result, there was no significant difference in the resilience of the Hanwoo beef tongue and snow flakes according to the processing conditions. . Cohesiveness was significantly lower in Hanwoo Seoldo treatment compared to Hanwoo cow treatment, and there was no significant difference according to particle size. Chewability was also not significantly different depending on the size of the Korean beef tongue and Korean beef tongue, and cracking did not show any significant difference in all treatments.

<2-5> Color analysis

The color analysis results are shown in Table 10 below.

As a result, the lightness of meat color according to the processing conditions (particle size) of Korean beef tongue and snowy snow did not show a big difference by treatment group, and the redness of Hanwoo snowy snow treatment group was significantly higher than that of Hanwoo beef snowy treatment. Showed significantly higher levels. Yellowness did not show a significant difference in all treatments.

<2-6> Sensory Analysis

The color analysis results are shown in Table 11 below. Sensory analysis was performed using a 5-point scale and was performed by 20 sensory personnel. The score scale for each evaluation item is as follows.

1 point: Very bad 2 points: Bad 3 points: Normal 4 points: Good 5 points: Very good

Among the sensory characteristics according to the processing conditions (particle size) of Hanwoo beef tongue and snow sol, T2 treatment showed low level, and other treatments showed no significant difference. The texture was low when treated with 8mm, and succulentity was significantly higher in T6 treatments, and there was no significant difference in the other treatments. The overall preference was not significantly different depending on the size of the grains.

As a result, the water content was low and the protein was high when the grain size of Hanwoo cow and snow was 6mm. The water holding capacity of the mixed treatment group of 6mm + 8mm was higher than that of other treatments. There were no significant differences in the elasticity, cohesiveness and chewiness of the tissue characteristics of Hanwoo beef burdock by the particle size. Redness of meat color was significantly higher in Hanwoo Seoldo treatment than Hanwoo cow treatment, and yellowness was not significantly different in all treatments. In case of sensory characteristics, texture was low when the particle size was treated with 8mm, and succulents and total palatability were high when mixed with the particle size of 6mm and 8mm. The treatments did not show any significant difference. Finally, in order to manufacture meat products having excellent water retention, tissue characteristics, and sensory characteristics, it was found that it is best to mix the meat with 6mm and 8mm grain size in the stupid and snowy.

< Example  3>

Elderly-Friendly Meat products  Suitable for manufacturing Korean Beef  Establish meat softening conditions for non-preferred areas

The inventors carried out experiments to establish the optimum softening conditions of the beef tongue and snow ulcer which is a non-preferred portion of Korean beef. Pineapple and kiwi were selected as softeners, and the characterization of the stupidity and snow sol treated with these softeners was performed.

Experimental group for the experiment was designed as shown in the following table, the experiment of each characteristic analysis was carried out in the same manner as the experimental method for each item in the above embodiment.

<3-1> General Component Analysis

General component analysis was performed for each experimental group and the results are shown in Table 13 below.

As a result, T2 treatment showed significantly higher water content and T3 treatment showed significantly lower levels of natural emollient treatment for Hanwoo beef and snow. When treated with kiwi softener, it showed significantly high moisture content. Protein content was significantly higher in T1 treatment, and fat content was significantly higher in T3 treatment. Ash content was significantly higher than that of Hanwoo beef.

<3-2> pH, water holding capacity, Shear force  analysis

PH, water holding capacity, shear force analysis results for each experimental group are shown in Table 14.

As a result of the analysis, the pH of the natural softener was significantly higher in T1 treated group and the lower level when treated with kiwi softener. There was no significant difference in water holding and shearing forces in all treatments.

<3-3> Loss of heating, juicy loss ( % )

As a result of analyzing the heat loss and the juicy loss (%) for each experimental group, as shown in Table 15, the heat loss when the natural softener was treated in the beef tongue and snowy tongue was significantly lower in T2 treatment. However, there was no significant difference in the juicy loss in all treatments.

<3-4> Color analysis

The color analysis results for each experimental group are shown in Table 16 below.

As a result, T2 and T3 treatments showed significantly higher levels of T2 and T3 treatments, and T1 treatments showed significantly lower levels of natural softeners for Hanwoo beef and snow. Redness and yellowness were significantly higher in T3 and T4, and significantly lower.

Based on the above results, the water content of the natural softeners treated with Hanwoo dun and snow sulphate was significantly higher in the experimental group treated with kiwi softener in the dungeon, and the water content was also higher. Protein content was significantly higher in the experimental group treated with pineapple emollient on the rump, and fat content was significantly higher in the experimental group treated with pineapple emollient in the snow. pH was significantly lower when treated with kiwi softener, and water and shear strength were not significantly different. In the case of heating loss, the experimental group treated with kiwi softener in the stupidity showed a low level, and the juicy loss did not show any significant difference. Brightness, redness, and yellowness in meat color were significantly higher in the experimental group treated with pineapple softener in snow.

Therefore, the present inventors found that it is best to select a kiwi softener having a high water content and a low weight loss at the time of heating and drying the non-preferred portion of the beef beef, which is a natural softener.

< Example  4>

Korean Beef  Aging-friendly using non-preferred parts Meat products  Preparation and Characterization of Seasoned Meat for Manufacturing

The present inventors performed the experiment for confirming the optimum composition ratio of the seasoning meat for manufacturing meat products as a matter for establishing the optimum manufacturing conditions for manufacturing aged-friendly meat products using the Hanwoo beef non-preferred portion. To this end, grapefruit seed extract based on the total weight of the mixed solution was mixed with 500 ml of soy sauce, 5 g of pepper, 111 g of sugar, 140 g of oligosaccharide, 600 ml of water, 250 g of onion, 18 g of ginger, 50 g of garlic, and 110 ml of mirim in an amount of 1% by weight. The seasoning solution for preparing aged-friendly meat products was prepared, and the prepared seasoning solution was treated in a stupid manner, followed by characterization. At this time, as a control, the seasoning solution without adding grapefruit seed extract and the seasoning solution were not treated. Characterization was performed on the stupidity.

<4-1> Grapefruit Seed Extract  Analysis of General Components and Water Retention of Added Hanwoo Seasoned Meat

General components and water retention for each experimental group were measured and the results are shown in Table 17 below.

As a result, the T1 treatment showed a significantly lower value in the moisture content of Korean beef seasoned with grapefruit seed extract. In the fat content, T1 was relatively high, probably due to the spice added to T2 and T3. In addition, the ash content of T1 was significantly lower, which also appears to be due to this difference in the seasoning solution. The protein content of T1 was significantly lower, which may be due to the effect of soy treated with T2 and T3. The water holding capacity was 53.32 ~ 53.82%, and there was no significant difference between treatments.

<4-2> Storage Characteristics Analysis

For each experimental group of <4-1>, pH change, fatty acid saturation, protein rancidity, and total bacterial count according to storage period were measured.

pH was significantly higher at T1 at 0day. The overall trend showed that the treatment group with the lowest pH change was soldiers using seasoning solution containing T3 and grapefruit seed extract.

In TBA, fatty acid opacity, T3 was significantly higher up to 10 days of storage, but significantly lower in 14 days of storage. In VBN value showing protein acidity, T2 and T3 treatments were significantly higher at 0 days and T2 was higher at storage 7, 10 days. However, there was no significant difference between treatments at 14 days of storage. In TMC, which shows the total bacterial count, T3 showed the lowest level at storage 0day, and this tendency was shown up to 14day storage. The high level of storage 0day T2 seems to indicate this tendency due to the seasoning material.

Based on the above results, the water content was 70.71 ~ 71.87%, fat content was 4.28 ~ 5.70%, ash content was 1.05 ~ 1.25%, protein content was 20.30 ~ 22.60%, and the water holding capacity was There was no significant difference between treatments and ranged from 53.32 to 53.82%. The least change in pH was found to be T3. TBA storage at 14 days showed a significant difference between control and T3 treatments, but no significant difference between control and T3 treatments. In VBN, T3 treatment showed the lowest value until 10 days of storage. TMC had the lowest value until 14 days of storage. Therefore, the present inventors, when using the seasoning solution containing 1% grapefruit seed extract, can maintain the proper pH of the unpreferred portion of beef beef and sudone treated in the seasoning solution, harmful for a long time without fatty acid plaque and protein rancidity It was found that they can be kept safe and fresh without the growth of microorganisms.

Particularly, when the grapefruit seed extract was added at 1%, it was found to have excellent shelf life for up to 14 days.

< Example  5>

ε- Polylysine  Added Korean Beef  Storage characteristic analysis

Storage characteristics of non-preferred Han beef meat as an additive added to the seasoning solution for Hanwoo beef seasoning according to ε-polylysine treatment were analyzed. After preparing a seasoning solution containing ε-polylysine in the seasoning solution of Example 4, the meat was treated in stupidity was characterized. In the following experimental group T1: no addition, T2: ε-polylysine 0.3%, T3: ε-polylysine 0.5%, T4: ε-polylysine 1%, T5: ε-polylysine 3% (wt%). .

<5-1> General Components and pH Analysis

General components and pH analysis were performed for each experimental group, and the results are shown in Table 20 below.

As a result, the moisture content of the general component showed a significantly higher level of T4 than the other treatments. Fat content was significantly higher in T1 than other treatments, and T4 was significantly lower than other treatments. There was no significant difference in ash content between treatments. Protein content was significantly higher than the other treatments T4. As the amount of ε-polylysine added at pH increased, the pH tended to decrease significantly.

<5-2> according to storage period Color change  analysis

The degree of color change by storage period for each experimental group was analyzed, and the results are shown in Table 21 below.

As a result of analysis, changes in meat color after 14 days of storage at 4 ° C. were found to be significantly lower than those of other treatments in T1 and T2. There was little difference. On day 14, the brightness decreased with increasing amount of ε-polylysine. The value of a was the highest in T2 at day 0. On day 14, redness increased with increasing amount of ε-polylysine. In addition, redness decreased with increasing storage period. The b value of yellowness was the highest in T2 at day 0, and the yellowness decreased with increasing amount of ε-polylysine. On the 7th day of storage, there was a tendency to increase in the other treatments except T3.

<5-3> Fatty acid crushed by storage period, Protein acidity  And Total bacteria  Change analysis

Fatty acid saturation, protein acidity and total bacterial count of each experimental group were analyzed and the results are shown in Table 22 below.

As a result, TBA indicating fatty acid severity was measured after 14 days of storage at 4 ° C., the fatty acid plaques were significantly progressed in T2 and T3 treatments when compared with 0day and 14day, ε-polylysine 1% or more The amount of TBA change was insufficient in the addition group.

VBN value of volatile basic nitrogen showed a tendency of increasing VBN value as the amount of ε-polylysine added at 0day, and T1 treatment showed the highest value at 7 and 14 days. In addition, the addition of ε-polylysine did not significantly increase the VBN levels in the 7-day and 14-day trends.

The total number of microorganisms tended to decrease significantly as the amount of ε-polylysine increased at 0day, and TMC at 0day was higher than 7day. The 7-day trend was similar to 0-day. At 14 days, the T1 ~ T3 treatments showed higher values than 7 days, and the growth of microorganisms was observed.

As a result, the water and protein content of the T4 treatment showed a significantly higher level, and the fat content of the T1 treatment showed a significantly higher level. As the amount of ε-polylysine added at pH increased, the pH tended to decrease significantly. After 14 days of storage at 4 ° C for storage of the color change, the L-value of brightness was significantly lower in T1 and T2 than other treatments during the storage period, and at 14 days, the amount of ε-polylysine was increased. Brightness decreased. In addition, redness decreased with increasing storage period. The b value of yellowness was the highest in T2 at 0day, and yellowness decreased as the amount of ε-polylysine increased.

Fatty acid opacity was significantly increased in T2 and T3 treatments when compared with 0day and 14day, and the amount of TBA change was insufficient in the addition of ε-polylysine 1% or more. The volatile basic nitrogen showed a tendency of increasing VBN value with increasing the amount of ε-polylysine at 0 day, and the addition of ε-polylysine did not increase the VBN level significantly when the trends of 7 and 14 days were observed.

The total number of microorganisms showed a tendency to decrease significantly as the amount of ε-polylysine increased at 0day. On the 14th day, T1 ~ T3 treatments showed higher values than 7day, indicating that microorganisms were grown, and T4 ~ T5 treatments. It can be seen that the growth of microorganisms is suppressed.

As a result, based on the above experimental results, ε-polylysine was found to have the best shelf life when added in an amount of 1% by weight.

< Example  6>

Korean beef bone concentrate added Beef  Characterization of the mixture

Furthermore, the present inventors have added Hanwoosa bone concentrate as a method for manufacturing meat products using the non-preferred portions of gluttony and snow, while satisfying the sensuality of consumers, especially the elderly. That is, after the mixture of Hanwoosagol concentrate was mixed with beef (wet), respectively, as shown in Table 23, the characteristics of each experimental group were performed.

<6-1> General Component Analysis % )

General component analysis was performed for each experimental group of T1 to T5 of Table 23, and the results are shown in Table 24 below.

As a result, the moisture content of the general components according to the level of Hanwoosa bone concentrate decreased significantly as the level of Hanwoosa bone concentrate increased, whereas the protein increased as the level of Korean beef bone concentrate increased. Fat was not significantly different between T3 and control, and T4 and T5 were low. The ash content of all treatments was not significantly different from the control, and T5 treatment showed significantly higher level than T2 treatment. The water holding capacity of T1 and T2 treatments was not significantly different from the control, and was significantly higher than T3, T4 and T5 treatments.

<6-2> pH analysis

PH analysis was performed for each experimental group of T1 to T5 of Table 23, and the results are shown in Table 25 below.

As a result, the pH during storage period according to the level of Hanwoosa bone concentrate increased significantly as compared with the control as the level of Hanwoosa bone concentrate was increased in all storage periods 0 and 5 days, but T5 treatment was significantly higher than T4 treatment. Showed low levels.

<6-3> heating loss analysis

The degree of heating loss for each experimental group of T1 to T5 of Table 23 was analyzed, and the results are shown in Table 26 below.

As a result, the heating loss according to Hanwoosagol concentrate level was significantly increased compared to the control as the level of Hanwoosagol concentrate added, T1 treatment did not show a significant difference from the control, T4, T5 treatment was different The control and treatment were significantly higher than the control.

<6-4> oil painting stability

The emulsion stability of each experimental group of T1 to T5 of Table 23 was analyzed, and the results are shown in Table 27 below.

As a result, T1, T2, T4 treatment showed no significant difference from the control, and T3 treatment showed significantly lower level than the control. It was significantly higher than the control. In the water separation, T1 treatment did not show a significant difference from the control, T2, T3, T4, T5 treatment showed a significantly lower level than the control. In total separation, T1, T2, and T5 treatments were not significantly different from the control, and T3, T4 treatments were significantly lower than the control.

<6-5> Organizational Characteristics

The tissue characteristics of each experimental group of T1 to T5 of Table 23 were analyzed, and the results are shown in Table 28 below.

As a result, T1 treatment showed the highest level of resilience according to the level of Hanwoosa bone concentrate, and T2 and T3 treatment showed no significant difference from the control. The cohesiveness of T1, T2, T3, and T5 treatments was not significantly different from the control, but T4 treatment was significantly lower than the control. Chewability showed that the treatment group decreased as the Hanwoosagol concentrate added level increased. The degree of cracking was significantly higher in the T1 treatment than the control, and significantly lower in the T2, T3, T4, and T5 treatments.

<6-6> Color analysis

The color change before and after heating for each experimental group of T1 to T5 of Table 23 was analyzed, and the results are shown in Table 29 below.

As a result, the L value before and after heating in Korean meat according to the level of Hanwoosa bone concentrate was significantly lower than that of the control as the level of Korean beef bone concentrate increased. Higher levels were significantly higher than control. The b-value before and after heating was significantly higher than the control as the level of Hanwoosagol concentrate added.

<6-7> Storage Characteristics TMC , VBN, TBA )analysis

Storage characteristics analysis was performed for each experimental group of T1 to T5 of Table 23, and the results are shown in Table 30 below.

As a result, TMC showing total microbial count among storage characteristics according to Hanwoosa bone concentrate level showed significantly higher level compared to the control as the Hanwoosagol concentrate addition level increased during all 0 and 5 days storage period. In addition, VBN, which represents volatile basic nitrogen, also showed significantly higher levels of Hanwoosagol concentrate in all 0 and 5 days of storage, compared to the control. TBA, which indicates fatty acid septicity, was significantly higher than that of the control as the level of Korean beef bone concentrate was increased in all 0 and 5 days of storage.

<6-8> sensory characteristics

Sensory properties were analyzed for each experimental group of T1 to T5 of Table 23, and the results are shown in Table 31 below.

As a result, the color of sensory characteristics according to the level of Hanwoosagol concentrate was significantly lower as the level of Hanwoosagol concentrate was added, and the bitterness and flavor were also significantly lower. The texture of T1 and T2 treatments was not significantly different from the control, and the T3, T4 and T5 treatments were significantly lower than the control. The juiciness of T1, T2, T3, and T4 treatments was not significantly different from the control. The T1 and T2 treatments showed no significant difference from the control, and the T3, T4 and T5 treatments showed significantly lower levels than the control.

< Example  7>

Korean Beef  Preparation of Elderly-Friendly Tteokgalbi Using Non-Preferred Sites

In the above embodiment, as a target for the non-preferred portions of the beef boil and snowy, ascertaining the optimum conditions for the manufacture of meat products suitable for the elderly-friendly, by utilizing the optimum conditions of each element confirmed through the experiment, aged-friendly Tteokgalbi Prepared.

Specifically, the preparation of the Tteokgalbi was prepared by using the ingredients shown in Table 32 as the respective contents, first, grind the grind to a plate to have a particle size of 6mm + 8mm, shiitake mushrooms are called in water and squeezed well The plate was ground to a size of 6 mm, and the onions were washed to a size of 6 mm after washing cleanly. In addition, the kiwi peeled and finely chopped and juiced with gauze, and the green onion was trimmed finely used. When the preparation of the material is completed, the soy sauce and salt are added to the dungeon, which is ground to the 6mm + 8mm particle size, and subjected to a sufficient stirring process, where the protein component is denatured while maintaining the freshness of the meat by adding ice while stirring. Prevented. Then the beaten meat was aged for 6 hours in the refrigerator (4 ℃). Then, after mixing each of the ingredients listed in the above table by addition of each content, it was molded into a round-shaped unit to form a unit of 80g using a molding mold, and put into a packaging container and frozen and stored after packaging to be aging-friendly according to the present invention. Tteokgalbi was prepared.

< Example  8>

Korean Beef  Preparation of Age-Friendly Seasoned Meat Using Non-Preferred Regions

Furthermore, the present inventors prepared the aged-friendly seasoned meat by the following method.

Specifically, the Korean beef cow was grind to the plate to have a particle size of 6mm and 8mm, respectively, and then mixed them. The kiwi was peeled and cut into juice with gauze. Then the grind prepared by grinding the mixed with kiwi juice and aged for 4 hours at 4 ℃. Grapefruit seed extract, polylysine, and bone marrow concentrate were added to aged meat at 4 ° C for 1 hour. Thereafter, onions, green onions, garlic, and crushed to 6 mm into the aged meat and put the ingredients in the table and mixed. After heating at 78 ° C. for 60 minutes with a water heater to prepare the age-friendly Hanwoo seasoned meat according to the present invention, the prepared seasoned meat was put in a packaging container and stored frozen by storing.

So far I looked at the center of the preferred embodiment for the present invention. Those skilled in the art will appreciate that the present invention can be implemented in a modified form without departing from the essential features of the present invention. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope will be construed as being included in the present invention.

Claims (10)

Comprising the bone marrow concentrate, kiwi juice, polylysine and grapefruit seed extract, the composition for meat softening of non-preferred portion of Han beef. The method of claim 1,
The beef beef non-preferred portion is characterized in that it is clueless or snowy, composition for meat softening of the beef beef non-preferred portion. The method of claim 1,
The bone marrow concentrate is contained in the composition 2 ~ 5% by weight, 1 ~ 5% by weight of kiwi juice, 1 ~ 2% by weight of polylysine and 0.5 ~ 1% by weight of grapefruit seed extract, Hanwoo beef non-preferred portion Meat softening composition. Beef bone concentrate is prepared by the composition for meat softening containing 2 to 5% by weight, 1 to 5% by weight of kiwi juice, 1 to 2% by weight of polylysine and 0.5 to 1% by weight of grapefruit seed extract; And
Comprising the step of treating and maturing the composition in han beef,
A method for producing aged-friendly meat products with soft meat. The method of claim 4, wherein
The Hanwoo beef is characterized in that it is clueless or snowy, the softened meat quality method for producing aged-friendly meat products. The method of claim 5,
The clueless or snowy is characterized in that the beef beef meat having a particle size of 6 ~ 8mm, the meat softened aged-friendly meat product manufacturing method. An age-friendly meat product produced by the method of any one of claims 4 to 6. The method of claim 7, wherein
The meat product has a soft meat quality, excellent water retention and storage properties, characterized in that the growth of harmful microorganisms, age-friendly meat products. Grinding the clues or snowy to a size of 6 ~ 8mm;
Mixing the ground meat with kiwi juice, and then aging at 4-6 ° C. for 4-6 hours;
Adding grapefruit seed extract, polylysine, and bone marrow concentrate to aged meat for 2 to 2 hours;
Add onion, leeks, garlic, and subsidiary materials ground to a size of 6-8 mm to the second aged meat
And mixing; And
Comprising the step of heating and cooling the mixture mixed in the step at a temperature of 75 ~ 80 ℃ for 60 ~ 80 minutes, and then packing,
Seasoned meat manufacturing method using non-preferred portion of Han beef. Grinding the clues or snowy to a size of 6 ~ 8mm;
Adding soy sauce and salt to the ground beef or snowy portion of the ground and mixing the mixture, then kneading while stirring;
Aged dough at 4-6 ° C. for 6-8 hours;
After adding and mixing the bone marrow concentrate, kiwi juice, polylysine, grapefruit seed extract, onions, shiitake mushrooms and subsidiary materials to the aged dough, comprising the step of molding into a mold;
Method for producing Tteokgalbi using Hanwoo beef non-preferred portion.