KR20200020314A - Method for manufacturing of steak and steak prepared thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing instant steak using non-preferred raw meat, and instant steak manufactured thereby. The method comprises: a step (A) of coating a curing solution on a surface of non-preferred raw meat and keeping the same at a low temperature; a wet aging step (B) of vacuum-packaging the non-preferred raw meat kept at a low temperature to age the same at a low temperature; a dry aging step (C) of releasing the vacuum of the wet aged non-preferred raw meat and aging the same at a low temperature; a step (D) of forming pores on a surface of the dry aged non-preferred raw meat; a step (E) of heating primarily the non-preferred raw meat having pores formed thereon by superheated steam; a step (F) of heating secondarily the non-preferred raw meat primarily heated by superheated steam with a grill; and a step (G) of heating the non-preferred raw meat secondarily heated by a grill. Accordingly, the present invention uses non-preferred raw meat which is tough and rough as materials for steak, not for steamed dish or soup, and provides steak having soft and excellent functionality.

Description

Method for manufacturing simple steak using non-preferred raw meat and prepared steak prepared according thereto

The present invention relates to a method for producing a quick-growing steak using soft and coarse non-preferred raw meat, and a quick-growing steak prepared accordingly.

Recently, convenience and variety in the food culture have been demanded by consumers. Due to the diversification and organization of social life structure, the increase of dual income and private education, the lifestyles of children and adolescents have also changed greatly, so that the consumption of food, such as relying on family meals in the home-based diet, eating out of meals, childcare facilities and schools, etc. There is a change in form.

For example, it is a good example that the development and research of convenience foods in small quantities and home meal replacement (HMR) foods are variously made in the modern society.

In terms of the times, the consumption of meat is also forced to accommodate consumer convenience and various needs in the same context.

In general, steak is a western dish of thick pieces of meat, mainly pork and beef.

Generally, consumers have a high purchase rate for tender, savory sirloin, ribs, tenderloin, and sunny place for steak, grilling, or national street, while the purchase rate of tough and rough rumps, landslides, and neck parts is low.

From the price of a Korean beef, the parts that can be consumed for roasting, such as sirloin and ribs, account for about 50%, but the sales price is about 80%. .

About half of Korean beef or pigs use about 50% of non-preferred part meat, but there are retort products such as jangjorim and beef jerky, but they do not consume a large amount of non-preferred part meat.

Therefore, it is required to develop a product using non-preferred meat which has high added value and can satisfy consumer desire.

Republic of Korea Patent No. 143934 Republic of Korea Patent No. 1828577

It is an object of the present invention to provide a method for producing a simple steak to be soft and excellent in functionality using tough and rough non-preferred raw meat.

In addition, another object of the present invention to provide a simple food steak prepared according to the above production method.

Method for producing a simple type steak of the present invention for achieving the above object comprises the steps of (A) applying a salt solution on the surface of the non-preferred raw material meat and storing at a low temperature; (B) a wet ripening step of ripening at low temperature by vacuum packaging the non-preferred raw meat stored at low temperature; (C) a dry ripening step of releasing the vacuum of the wet mature non-preferred raw meat and aging at low temperature; (D) forming pores on the surface of the dry mature non-preferred raw meat; (E) first heating the non-preferred raw meat in which the pores are formed with superheated steam; (F) secondary heating the non-preferred raw meat first heated with the superheated steam with a grill; And (G) cooling the non-preferred raw meat secondary heated with the grill.

Between the step (E) and (F), may further comprise the step of smoking the non-preferred raw material meat primarily heated with the superheated steam.

The non-preferred raw meat may be one of non-preferred part meat consisting of beef rump meat, beef forel meat, beef scraps, beef core, pork fork meat and pork hind meat.

The salt solution in step (A) may be a mixture of salt, nitrite and sugar in a weight ratio of 1: 0.1-0.5: 0.5-1.

The non-preferred raw meat coated with the salt solution in step (A) may be stored for 1 to 10 hours at a temperature of 1 to 5 ℃.

In the step (B), the non-preferred raw meat can be aged for 2 to 10 days at a temperature of 1 to 5 ℃ and relative humidity of 60 to 80%.

In the step (C), the non-preferred raw meat can be aged for 10 to 20 days at a temperature of -1 to 2 ℃, a relative humidity of 70 to 85% and a wind speed of 0.2 to 0.8 m / s.

로 이루어진 군에서 선택된 1종일 수 있다.The needle forming the pores in the step (D) consists of a body portion and the end, the thickness of the body portion is 0.05 to 0.2 mm, the shape of the end is ∪, ∨ and

It may be one selected from the group consisting of.

While the shape of the tip of the needle forming the pores is thin, the thickness of one-third of the entire length of the needle is 0.05 to 0.1 mm and the thickness of two-thirds of the needle is 0.08 to 0.15 mm. The thickness of can be thinner than the thickness of 2/3 points.

In the step (D) may be formed of 5 to 25 per 1 cm 2.

In step (E), the oven temperature of the superheated steam may be 240 to 320 ° C., and the steam temperature may be 310 to 380 ° C.

The heating time with superheated steam in the step (E) may be 20 to 50 seconds.

Heating with superheated steam in the step (E) may be to use a super fast superheated steam apparatus (SHS).

In step (F), the temperature of the grill may be 130 to 200 ° C.

In step (F), the time for heating by the grill may be 10 to 30 seconds.

The smoking may be performed by a warming method of 30 to 45 ℃.

In addition, the simple food steak of the present invention for achieving the above another object can be prepared according to the above production method.

In addition, the cooking method of the non-preferred raw meat of the present invention for achieving the above another object comprises the steps of (A) applying a salt solution on the surface of the non-preferred raw meat and stored at a low temperature; (B) a wet ripening step of ripening at low temperature by vacuum packaging the non-preferred raw meat stored at low temperature; (C) a dry ripening step of releasing the vacuum of the wet mature non-preferred raw meat and aging at low temperature; (D) forming pores on the surface of the dry mature non-preferred raw meat; (E) first heating the non-preferred raw meat in which the pores are formed with superheated steam; And (F) heating the non-preferred raw meat primarily heated with the superheated steam to a grill.

The fast food steak of the present invention can be used as a steak rather than steamed or steamed non-preferred part meat, and even when stored for a long time (eg, at least 12 months or more), the water content is hardly reduced.

In addition, since the simple steak of the present invention uses wet ripening and dry ripening together as a aging process and uses superheated steam and grill together as a heating process, fatty acidization hardly occurs even during long-term storage, and texture is hardly deteriorated. Maintain sensuality.

1 is a view showing a needle for forming pores on the surface of the raw material meat according to an embodiment of the present invention.

The present invention relates to a method for producing a quick-growing steak using soft and coarse non-preferred raw meat, and a quick-growing steak prepared accordingly.

The present invention is to heat the superheated steam and then to the grill in order to provide a tender, inhibited fatty acidization and excellent functional steak, and also the raw material meat in order to provide a softer steak with little fatty acidization occurs, the superheated steam and Wet ripening and dry ripening are performed before heating to the grill.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

Method for producing a simple-type steak using the non-preferred raw meat of the present invention comprises the steps of (A) applying a salt solution to the surface of the non-preferred raw meat and storing at a low temperature; (B) a wet ripening step of ripening at low temperature by vacuum packaging the non-preferred raw meat stored at low temperature; (C) a dry ripening step of releasing the vacuum of the wet mature non-preferred raw meat and aging at low temperature; (D) forming pores on the surface of the dry mature non-preferred raw meat; (E) first heating the non-preferred raw meat in which the pores are formed with superheated steam; (F) secondary heating the non-preferred raw meat first heated with the superheated steam with a grill; And (G) cooling the non-preferred raw meat secondary heated with the grill. In addition, the step (E) and (F) may further comprise the step of smoking the non-preferred raw material meat primarily heated with the superheated steam.

The raw meat used in the present invention is not particularly limited as long as it is non-preferred part meat which is tough and coarse and cannot be used as steak meat, but preferably beef rump meat, beef lean leg, beef scraps, beef chop, pork lean leg and pork hind leg It may be one selected from the group consisting of flesh.

First, in step (A), the non-preferred raw meat molded into a steak shape is massaged to carry out a beef meat process, and then the dye solution is applied to the surface of the non-preferred raw meat, and then at a temperature of 1 to 5 ° C., preferably 3 to 4 ° C. It is stored for 1 to 10 hours, preferably 2 to 6 hours, and salted.

The salt solution is infiltrated and maintained between the protein of the raw meat and the protein, and creates a protective film to dissolve the contractile muscles of the protein and prevent the juice from leaking. When the salt solution is injected into the injector without being applied to the surface of the raw material meat and then tumbled, there is a problem that fatty acidation occurs well after the wet ripening and dry ripening. In addition, when brine is brine instead of salt solution, fatty acidization is severe, the functionality is lowered and the texture may be lowered when the consumer reheated for later consumption.

The salt solution is salt, nitrite and sugar in a weight ratio of 1: 0.1-0.5: 0.5-1, preferably salt, nitrite and sugar in a weight ratio of 1: 0.2-0.3: 0.7-0.9. If the content of nitrite and sugar is less than the lower limit on the basis of salt, the functionality and texture may be lowered. If the amount exceeds the upper limit, fatty acidization may occur well and the functionality may be lowered.

In addition, when the dyeing temperature and time is less than the lower limit may not occur the dyeing effect, when the upper limit of the raw material may be rather hard and tough.

Next, in step (B), the non-preferred raw meat stored at the low temperature is vacuum packed and aged at low temperature.

The wet maturation softens and softens the meat of the raw meat by vacuum-packing the salted raw meat to block the contact with air and to maintain the moisture of the raw meat.

The wet maturation of the raw meat is aged for 1 to 5 ℃, preferably 3 to 4 ℃ temperature and relative humidity 60 to 80%, preferably 65 to 70% for 2 to 10 days, preferably 3 to 5 days It is At this time, the temperature of the wet ripening is preferably performed in the same manner as the temperature during dyeing in terms of texture and functionality.

When the wet maturation temperature is less than the lower limit, aging may not be performed evenly, and when the temperature exceeds the upper limit, the juice and the salt solution may escape, resulting in deterioration of texture and functionality.

In addition, when the relative humidity in the wet maturation is out of the above range it may interfere with the storage temperature may not be evenly aged.

In addition, when the wet maturation time is less than the lower limit, raw meat may become tough, and when the wet ripening time is greater than the upper limit, the texture may decrease and fatty acidization may occur.

Next, in step (C), the vacuum of the wet mature non-preferred raw meat is released, and dry ripening is carried out at low temperature.

The dry ripening releases the vacuum packaging to expose the raw meat to the air, causing the enzymatic action of microorganisms and improving the flavor of the raw meat. Specifically, the dry ripening is ripened by exposing the wet mature raw meat to a space where temperature, humidity and wind speed are controlled. In the case of performing dry maturation only without performing wet maturation, the enzymatic action by the microorganism is not performed, thereby lowering the texture and fatty acidization. In addition, when only wet maturation is performed without performing dry maturation, the organoleptic properties may be lowered and fatty acidization may easily occur.

The aging is an enzyme, the cell also stops functioning when the animal is slaughtered by the enzyme. As a result, large molecules of tastelessness are converted into small molecules with a taste. Protein and adenonine triphosphate (ATP) are rich in amino acids, inosinic acid, and glycogen in sweet glucose, and fat is broken down into fatty acids rich in flavor. When cooked, they react to heat, creating new molecules, which intensify the smell.

In addition, maturation also affects meat quality. Calfein weakens the protein that supports muscle fibers, and kadipsin also breaks down the collagen link of muscle fibers while simultaneously breaking down proteins. Therefore, the raw meat becomes softer by changing to gelatin more easily through cooking.

The dry maturation of the wet matured non-preferred raw meat is -1 to 2 ℃, preferably 0 to 1 ℃ temperature; Relative humidity of 70 to 85%, preferably 80 to 85%; And 10 to 20 days, preferably 14 to 18 days, at a wind speed of 0.2 to 0.8 m / s, preferably 0.4 to 0.6 m / s.

If the temperature is less than the lower limit during dry ripening, the enzymatic action by the microorganism is not performed, the flavor may not be improved, and if the temperature exceeds the upper limit, fatty acidization may occur well and the functionality may be reduced.

In addition, in the case of dry maturation, if the relative humidity is out of the above range, the maturation may not be performed evenly by disturbing the storage temperature.

In addition, when dry ripening wind speed is less than the lower limit, the functionality may be lowered, and if the wind speed is above the upper limit, aging may not be uniform, fatty acidization may occur well and the functionality may be lowered.

In addition, when the dry maturation time is less than the lower limit, the raw meat may be tough, and when it exceeds the upper limit, the texture may decrease and fatty acidization may occur.

In the present invention, after applying the salt solution to the surface of the raw meat, the wet meat and dry maturation are performed together, so that the raw meat is softer and the flavor is improved than when the raw meat is softened by the enzyme.

Next, in the step (D) to form pores on the surface of the dry mature non-preferred raw meat.

After that, when heating thick raw meat with superheated steam, it is desirable to minimize the water retaining power and the loss of juice by only heating for a short time, but when heated with superheated steam for a short time, only the surface of the raw meat is cooked and the inside is not ripe at all. Consumer preferences are lowered.

Thus, by forming pores on the surface of the thick raw meat, even if heated with superheated steam for a short time can be cooked not only on the surface, but also inside, can be heated evenly when the customer reheats the refrigerated steak.

The pores are formed by a perforation process to form a pore by pressing a knife or needle to the target material.

The needle forming the pores is made of a constant thickness and is formed at the end of the body portion and the end of the body portion to determine the size of the pores formed in a shape that easily penetrates the surface of the raw meat.

The thickness of the body portion, ie the thickness of the needle, is 0.05 to 0.2 mm, preferably 0.08 to 0.2 mm. When the thickness of the body portion is less than the lower limit may not be raw until the inside of the raw meat, if the upper limit is higher than the texture may be reduced.

로 이루어진 군에서 선택된 1종의 형상으로 형성되며, 바람직하게는 ∨ 형상으로 형성된다. 바늘의 끝단이 상기 형상이 아닌 톱니 형상 등의 다른 형상으로 형성되는 경우에는 원료육의 식감이 저하될 수 있다.In addition, the end of the needle is passed through the surface of the raw meat quickly so that the texture does not degrade the ∪, ∨ and

It is formed in one shape selected from the group consisting of, Preferably it is formed in a ∨ shape. When the tip of the needle is formed in another shape such as a sawtooth shape other than the above shape, the texture of the raw meat may be reduced.

More preferably, the needle is end-shaped, the thickness (d) of the 1/3 point of the entire length of the needle relative to the tip is 0.05 to 0.1 mm and the thickness (d ') of the 2/3 point is 0.08 to 0.15 As mm, using a thickness of 1/3 points thinner than 2/3 points can be cooked evenly to the inside of the raw meat while maintaining the texture of the raw meat (FIG. 1).

The depth of the pores formed by the needle is formed shorter than the height of the raw material meat so as not to penetrate the raw material meat can maintain the texture of the raw meat and prevent the juice from escaping.

In addition, the pores are formed in a number of 5 to 25, preferably 10 to 20 per cm 2. If the number of pores is less than the lower limit, the desired effect may not be obtained. If the number of pores is greater than the upper limit, the texture of the raw meat may be reduced.

Next, in the step (E), by heating the non-preferred raw meat having the pores first with superheated steam, the raw meat is cooked and the juice is drained to prevent the moisture content and the heating loss from being lowered, as well as the bacteria contained in the raw meat. Sterilize them all.

The heating of the raw material meat having the pores with superheated steam is performed in a superheated superheated steam apparatus (SHS). In addition, the raw meat having the pores formed in the tray of the super-heated superheated steam apparatus (SHS) is heated with superheated steam and evenly cooked to the inside of the raw meat, and the surface of the raw meat is rapidly cooked and shrunk, thereby preventing the juice from being smoothed out.

 The time for heating the raw material meat having the pores with superheated steam is 20 to 50 seconds, preferably 30 to 40 seconds. If the time of heating with superheated steam is less than the lower limit, the surface is not ripe and the juice is not smooth, and afterwards, even if the consumer reheats using a microwave oven for ingestion, it may not be cooked until the inside (the raw state is present). When the upper limit is exceeded, the water holding power and the loss of juice are high, fatty acidization is severe, and texture may be reduced.

In addition, the oven temperature of the superheated steam is 240 to 320 ℃, the steam temperature is 310 to 380 ℃. If the oven temperature and steam temperature of the superheated steam are lower than the lower limit, even if the consumer reheats using a microwave oven for ingestion, they may not be cooked until the inside (the raw state exists), and if the upper limit is exceeded, the texture is very high. It can be hard and the steak can be hard and tough.

According to the present invention, when the heat treatment is performed in steam of 310 to 380 ° C. without treating with superheated steam of the superheated superheated steam apparatus (SHS), not only the raw meat is raw, but also fatty acids may become severe and texture may be degraded.

In the step (E), the non-preferred raw meat first heated with superheated steam may be smoked by a warming method of 30 to 45 ° C., preferably 35 to 40 ° C.

The primary heated raw meat is smoked at 35 to 40 ° C. for 20 to 50 minutes, thereby inhibiting fatty acidization and improving flavor.

Next, in the step (F), by heating the non-preferred raw meat processed in the step (E) with a preheated grill, the surface of the raw meat is further cooked and shrunk to prevent the decrease of moisture loss even when stored for a long time. Fatty acids can be inhibited.

The temperature of the preheated grill is 130 to 200 ° C., preferably 150 to 200 ° C .; The time for placing the raw meat on the grill and heating is 10 to 30 seconds, preferably 10 to 15 seconds. If the temperature and heating time of the grill is less than the lower limit, the moisture content may gradually decrease and texture may be reduced during long-term storage. If the grille exceeds the upper limit, the surface of the raw meat may become hard and stiff when reheated for later consumption by consumers. Can be.

The present invention provides a steak that is soft, fatty acid is suppressed, and has excellent functionality by performing secondary heating with a grill after the first heating with superheated steam. The superheated steam alone, the grill alone, and the heating method, and pan heating. In the case of using a method such as microwave heating, infrared heating, moisture content, fatty acidization may occur, and texture may be reduced.

Next, in step (G), the non-preferred raw meat heated secondarily with the grill is cooled at 1 to 5 ° C., and then stored at −1 to 3 ° C. to prepare a simple steak.

Hereinafter, preferred examples are provided to aid the understanding of the present invention, but the following examples are merely to illustrate the present invention, and various changes and modifications within the scope and spirit of the present invention are apparent to those skilled in the art, It is natural that such variations and modifications fall within the scope of the appended claims.

Preparation Example 1. Salt solution

Salt, nitrite and sugar were mixed at a weight ratio of 1: 0.3: 0.7 to prepare a salt solution.

Example 1.

Beef rump meat was cut into steaks (thickness 3 cm) to make a mass by carrying out a massage and then applied to the surface of the salt solution prepared according to Preparation Example 1 and stored at 4 ° C. for 5 hours. The stored rump was vacuum-packed and wet matured at 4 ° C., 70% relative humidity for 3 days, and then released from the vacuum packaging. 15 days at -1 to 0 ° C., 80% relative humidity and 0.5 m / s wind speed. Dry maturation was performed and then pores were formed on the surface of the rump with a needle using a perforation process. The pore formed with the pores is first heated for 30 seconds with an ultra-fast superheated steam apparatus (SHS, oven temperature: 280 ° C., steam temperature 350 ° C.) and secondly heated to a grill preheated to 160 ° C. for 15 seconds and cooled at 4 ° C. After packaging, refrigerated at -1 to 0 ℃ to prepare a simple steak.

At this time, the needle is in the shape of a tip, the thickness of the 1/3 point of the total length of the needle (1/3 point body thickness) is 0.08 mm and the thickness of 2/3 point is 0.15 mm; The depth of the pores formed is 2 cm; The number of pores is 20 per 1 cm 2.

Example 2. Adding Smoke

The same procedure as in Example 1, except that the first heated rump was smoked at 35 ℃ for 30 minutes to prepare a simple steak.

Comparative Example 1. SHS alone_ Grill heating omitted

It carried out in the same manner as in Example 1, but by performing only the heating performed by the super-speed superheated steam device to prepare a simple steak.

Comparative Example 2 Grille Only_SHS Heating Omitted

To carry out the same as in Example 1, by performing only the heating performed by the grill to prepare a simple steak.

Comparative Example 3. SHS after Grill Heating

It carried out in the same manner as in Example 1, after the treatment with a primary furnace grill to prepare a simple steak by SHS treatment with a secondary heating furnace.

Comparative Example 4. Wet ripening alone_Dry ripening omitted

It carried out in the same manner as in Example 1, by performing only wet maturation and omitted dry maturation to prepare a simple steak.

Comparative Example 5. Dry ripening alone_Wet ripening omitted

It carried out in the same manner as in Example 1, by performing only dry ripening and skipping wet ripening to prepare a simple steak.

Comparative Example 6. Salted with brine

The same procedure as in Example 1 was carried out, but before the wet aging, beef steaks were vacuum-packed to carry out a process of immersion for 3 days in a low-temperature aging aquarium set at a water temperature of 0 ° C. and a salinity of 30% to prepare a simple steak.

Comparative Example 7. Pore Formation Omitted

The same procedure as in Example 1, except that the formation of pores on the surface of the rump was omitted to prepare a simple steak.

<Test Example>

The simple steak prepared and refrigerated in the above Examples and Comparative Examples was reheated in a microwave oven for 3 minutes to be used as a sample.

Test Example 1. Water Content and pH

1-1. Moisture content (%): 1 g of steak was added to the sea water and glass rods in a water dispenser and mixed evenly with a glass rod to increase the surface area, dried in a 105 ℃ dryer and calculated by measuring the amount of water lost.

[Equation 1]

Moisture content (%) = {(sample before thawing)-(sample after thawing)} / weight x 100

1-2. pH measurement: 5 g of the sterilized example and the comparative example reheated in a microwave oven and 45 ml of distilled water were mixed, homogenized with a blender (commercial blender, Waring, USA) for 5 seconds, a solid was precipitated, and the supernatant was taken to take a pH meter (13 -620-530A, Accumet, Malaysia), and all three measurements were taken to obtain an average value.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Moisture content (%) 68.77 69.15 55.13 57.02 59.17 58.31 54.60 56.58 66.51 pH 6.81 6.96 3.96 4.21 5.59 4.65 3.89 4.11 5.12

As shown in Table 1, the steak prepared according to Examples 1 and 2 of the present invention has a higher moisture content and a higher pH than the steak prepared according to Comparative Examples 1 to 7, which increases protein solubility of raw meat. It softens tough and coarse raw meat.

Test Example 2 Measurement of Fatty Acidization

TBA (MA mg / kg) was confirmed the amount of fatty acid by confirming the amount of malonaldehyde in the steak prepared in Examples and Comparative Examples.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 TMA
(MA mg / lg) 0 month 0.134 0.132 0.198 0.236 0.144 0.216 0.181 0.191 0.269 4 month 0.165 0.158 0.231 0.276 0.150 0.257 0.220 0.233 0.481 8 month 0.201 0.188 0.289 0.358 0.196 0.315 0.271 0.285 0.645 12 month 0.286 0.254 0.382 0.411 0.291 0.408 0.369 0.381 0.937

As shown in Table 2, the steak prepared according to Example 1 of the present invention, although the oxidation of fat occurred over time, the degree of fatty acid is less than the steak of Comparative Examples 1 to 7 It was confirmed.

Test Example 3 Measurement of Texture

Hardness, elasticity, gumability and chewability were measured using a Texture Analysis XT-Plus instrument, and probes were SMSP / 25φ. Specific measurement conditions are as follows.

<TA Setting>

Test Speed 1.0 mm / sec

Post-Test Speed 1.0 mm / sec

Time 2 sec

Trigger Force 5.0g

Sample size (Sample Size) was measured by the 20 * 20 * 20 mm method, and the measured values are shown in the following [Table 3].

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Hardness 0 month 12.12 12.08 9.49 9.01 10.45 8.88 15.68 8.51 8.11 4 month 12.43 12.31 9.81 9.34 10.64 9.05 15.81 8.92 8.38 8 month 12.75 12.58 10.11 9.76 10.99 9.37 16.25 9.15 - 12 month 12.94 12.79 10.25 10.08 11.35 9.61 16.43 9.46 - Shout 0 month 0.82 0.85 0.61 0.58 0.73 0.64 0.69 0.65 0.50 4 month 0.93 0.98 0.73 0.61 0.85 0.77 0.84 0.79 0.52 8 month 1.11 1.16 0.81 0.76 0.97 0.85 0.96 0.94 - 12 month 1.29 1.34 0.93 0.84 1.14 0.98 1.05 1.09 - Sword 0 month 6.90 6.79 10.89 10.58 7.94 8.69 9.41 8.60 3.95 4 month 7.05 6.84 10.98 11.64 8.09 8.81 9.56 8.72 4.02 8 month 7.22 7.00 11.10 11.78 8.21 8.93 9.68 8.86 - 12 month 7.30 7.11 11.23 11.81 8.35 9.06 9.81 9.01 - Chewability 0 month 5.71 6.02 8.34 8.05 4.29 8.04 9.49 9.15 4.01 4 month 6.12 6.35 8.68 8.36 4.56 8.40 9.75 9.51 4.24 8 month 6.55 6.77 9.01 9.69 4.88 8.71 10.02 9.80 - 12 month 6.98 7.14 9.35 10.02 5.21 8.98 10.36 10.09 -

 As shown in Table 3, the steak prepared according to Examples 1 and 2 of the present invention was confirmed to be excellent in hardness, elasticity, gumability and chewability compared to Comparative Examples 1 to 7. In particular, the steaks of Comparative Examples 1 to 6 were generally tough and hard.

In addition, the steak of Comparative Example 7 proceeded with corruption after 4 months, and did not measure texture.

Test Example 4 Sensory Evaluation

The steaks prepared in Examples and Comparative Examples were sampled by 10 professional panels, and then subjected to sensory tests using a 7-point scale method to obtain average values, which are shown in Table 4 below.

-Flavor, texture and overall taste: 1 point = very bad, 9 points = very good

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 zest 0 month 8.06 8.41 7.89 7.56 8.01 6.84 6.40 6.52 6.21 4 month 7.61 8.29 7.50 7.12 7.42 6.42 5.94 6.20 5.81 8 month 7.15 7.91 7.01 6.75 6.90 5.99 5.43 5.81 5.12 12 month 6.88 7.40 6.57 6.28 6.41 5.50 5.02 5.34 4.82 Organization 0 month 8.26 8.30 6.16 5.82 7.06 6.59 6.01 6.43 4.81 4 month 7.92 8.00 5.68 5.48 6.74 6.37 5.72 6.12 4.15 8 month 7.56 7.69 5.31 5.11 6.41 6.02 5.48 5.85 3.54 12 month 7.29 7.35 5.05 4.79 6.08 5.69 5.16 5.52 3.06 Comprehensive Preference 0 month 8.25 8.33 6.64 6.30 6.50 5.71 5.25 5.55 3.89 4 month 7.98 8.02 6.31 6.02 6.15 5.34 4.96 5.24 3.11 8 month 7.62 7.69 6.02 5.77 5.82 5.00 4.58 4.88 - 12 month 7.29 7.37 5.75 5.38 5.50 4.73 4.32 4.71 -

As shown in Table 4, the steaks prepared according to Examples 1 and 2 of the present invention were confirmed to be excellent in flavor, texture and overall preference even over time compared to Comparative Examples 1 to 7. In particular, the steak of Comparative Example 7 was not ripe at all even after reheating, and after 4 months, the steak proceeded and the sensory test could not be performed.

Claims (16)

(A) applying the dye solution to the surface of the non-preferred raw meat and then stored at a low temperature;
(B) a wet ripening step of ripening at low temperature by vacuum packaging the non-preferred raw meat stored at low temperature;
(C) a dry ripening step of releasing the vacuum of the wet mature non-preferred raw meat and aging at low temperature;
(D) forming pores on the surface of the dry mature non-preferred raw meat;
(E) first heating the non-preferred raw meat in which the pores are formed with superheated steam;
(F) secondary heating the non-preferred raw meat primarily heated with the superheated steam with a grill; And
(G) cooling the non-preferred raw meat secondary heated with the grill; method of producing a simple steak. The method of claim 1, further comprising the step of smoking the non-preferred raw meat first heated with the superheated steam between the steps (E) and (F). The method of claim 1, wherein the non-preferred raw meat is one of non-preferred part meats consisting of beef rump, beef forel, beef scraps, beef core, pork forel and pork hind meat. The method of claim 1, wherein the salt solution in step (A) is a salt, nitrite and sugar is a method of producing a simple steak, characterized in that the mixture in a weight ratio of 1: 0.1-0.5: 0.5-1. The method of claim 1, wherein the non-preferred raw meat coated with the salt solution in step (A) is stored for 1 to 10 hours at a temperature of 1 to 5 ℃. The method of claim 1, wherein in step (B), the non-preferred raw meat is matured for 2 to 10 days at a temperature of 1 to 5 ℃ and a relative humidity of 60 to 80%. The method of claim 1, wherein in step (C), the non-preferred raw meat is aged for 10 to 20 days at a temperature of -1 to 2 ° C, a relative humidity of 70 to 85%, and a wind speed of 0.2 to 0.8 m / s. Method of making a simple steak. The method of claim 1, wherein the needle forming the pores in step (D) is composed of a body portion and the end, the thickness of the body portion is 0.05 to 0.2 mm, the shape of the end is ∪, ∨ and

Method of producing a simple food steak, characterized in that one selected from the group consisting of. According to claim 1, wherein the shape of the needle tip forming the pores, while the thickness of the 1/3 point of the entire length of the needle relative to the tip is 0.05 to 0.1 mm and the thickness of the 2/3 point is 0.08 to 0.15 mm As, a method of producing a simple steak, characterized in that the thickness of the 1/3 point is thinner than the thickness of the 2/3 point. The method of claim 1, wherein in the step (D) is a method of producing a simple steak, characterized in that formed in 5 to 25 per 1 cm 2. The method according to claim 1, wherein the oven temperature of the superheated steam in the step (E) is 240 to 320 ℃, steam temperature is 310 to 380 ℃ manufacturing method of the simple type steak. The method of claim 1, wherein the heating time with superheated steam in the step (E) is a method of producing a simple steak, characterized in that 20 to 50 seconds. The method of claim 1, wherein the secondary heating in step (F) is a method for producing a simple steak, characterized in that performed for 10 to 30 seconds at a grill temperature of 130 to 200 ℃. The method of claim 2, wherein the smoke is a method of producing a simple steak, characterized in that carried out by a warming method of 30 to 45 ℃. Simple steak prepared according to the method of claim 1. (A) applying the dye solution to the surface of the non-preferred raw meat and then stored at a low temperature;
(B) a wet ripening step of ripening at low temperature by vacuum packaging the non-preferred raw meat stored at low temperature;
(C) a dry ripening step of releasing the vacuum of the wet mature non-preferred raw meat and aging at low temperature;
(D) forming pores on the surface of the dry mature non-preferred raw meat;
(E) first heating the non-preferred raw meat in which the pores are formed with superheated steam; And
(F) second heating the non-preferred raw material meat primarily heated with the superheated steam with a grill (Grill).

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