KR20200076546A - Thawing Meat Using a Sous Vide machines and Its Manufacturing Methodand - Google Patents

Abstract

The present invention relates to thawed meat using a sous vide cooker (Patent Registration No. 1014521040000) and a frozen meat thawing method. The sous vide cooker includes a constant temperature water tank equipped with a hot water distributor and a heating unit equipped with an input heater and a hot water circulator and including a temperature sensor and a digital thermostat controlling the same. Hot water heated to a temperature set by a user at the heating unit is discharged to the constant temperature water tank and the temperature of the hot water in the constant temperature water tank is kept constant at all times. The water in the constant temperature water tank is circulated fast at 75 L/min, the thermal diffusion coefficient increases, and the frozen meat can be thawed quickly. The thawed meat using the sous vide cooker is improved in water retention as compared with thawed meat produced by existing thawing methods. As a result, the flavor of the meat is improved. In addition, safe meat can be provided for consumers with microbial growth suppressed and mass production is possible.

Description

Thawing Meat Using a Sous Vide machines and Its Manufacturing Methodand

The present invention relates to a method for thawing defrosted meat and frozen meat using a Subid cooker (patent-patent registration No. 1014521040000).

Haedong meat (hereinafter referred to as suvid haedong) using a souvide cooker has a higher water retention capacity compared to haedong meat produced by the conventionally presented and commonly used defrosting method, which improves the flavor of meat and suppresses microbial growth, thereby ensuring safe meat. Can be provided.

When manufacturing processed foods using frozen meat or cooking at a restaurant or at home, the defrosting process is essential, but the technological development of thawing was insufficient as well as the importance of thawing was not fully recognized. However, proper defrosting has a significant effect on food quality and has an important meaning because it has a direct relationship with economic aspects such as thawing time.

Common defrosting methods include defrosting using thermal conduction (hot plate contact defrosting), defrosting using convection (blowing type defrosting, running water defrosting), electrical thawing (microwave thawing, ohmic thawing), and ultra high pressure thawing. Currently, forced convection technology is mainly used for heating, drying, and freezing in the food industry. Forced convection allows rapid thawing by increasing the thermal diffusion coefficient while shrinking the thermal limit layer while the air directly penetrates the product surface.

Ultra-high-pressure defrosting is a method of thawing a frozen sample in an ultra-high pressure environment.According to the literature, ultra-high pressure reduces the melting enthalpy of 333 kJ/kg at atmospheric pressure to 241 kJ/kg at 193 MPa and rapidly defrosts with a high heat flow rate during phase transition. It has been reported that it can reduce the quality of meat by minimizing the loss of gravy and improving the texture, compared to the traditional thawing at atmospheric pressure. (Shim Kookbo. 2009. Effects of various freezing and thawing techniques on the physical properties of pork)

Among conventional defrosting technologies, defrosting using thermal conduction (hot plate contact defrosting) is suitable for small-scale defrosting, but it is difficult to use in industry, and electrical thawing (microwave thawing, ohmic thawing) and ultra-high-pressure defrosting are expensive for facilities and operations. There is a problem with the quality, so it is not currently used in many industries.

The forced convection method, which is currently widely used in industrial sites, has the advantage of being easily applied regardless of the form of frozen food, but because the thermal conductivity of air is very low than that of water, the thawing time is long, resulting in oxidation, microbial growth and cross-contamination during thawing. There is a concern.

In addition, frozen meats that are unintentionally generated during the thawing process or storage or distribution cause nutritional loss and deterioration due to discoloration, fatty acid plaque, drip leakage, water retention capacity, and moisture evaporation.

The thawing process is slower than the freezing process due to the difference in thermal conductivity and thermal diffusivity of water and ice, and causes moisture and nutrient loss, color and texture changes, and contamination by microorganisms due to the occurrence of thawing drips.

As a result, a high temperature is required for rapid thawing for the quality of the defrosted meat, and a low temperature is required to inhibit microbial growth .

Setting the optimum temperature to meet these two conditions is the most important factor in meat thawing.

Refrigerated defrosting and cold water defrosting are internationally recommended methods for defrosting meat, and the FDA also recommends defrosting in cold water or defrosting when defrosting meat, and that the temperature of defrosted food should not exceed 7.2°C . (FDA food code 1999)

Korea Food and Drug Administration's Food Standards and Standards (No. 2018-98) 2. 2. 16) In (2), the thawing of frozen raw meat should be such that the central temperature of the meat does not exceed 10℃. For the sake of food safety, the contents of the invention below will be explained by defining 7.2°C as the highest thawing temperature in accordance with FDA regulations.

The object of the present invention is to defrost meat rapidly by forcibly circulating water in an environment in which a constant temperature is maintained within a range not exceeding 7.2 degrees Celsius or the thawing temperature prescribed by domestic laws or regulations prescribed by the FDA, oxidation occurring during the thawing process, In the presentation of the manufacturing method of the thawed meat to suppress the growth and cross-contamination of microorganisms as much as possible and to increase the water retention capacity of the thawed meat,

In addition, by presenting a method of mass production of hygienic and safe high-quality defrosted meat, it aims to promote mutual benefits between livestock farms, livestock products processors and consumers.

To this end, the set value of the present invention sub- vide cooker (patent-registration No. 1014521040000 / below sub- vide cooker ) is set to 7.2°C prescribed by the FDA , or to a thawing temperature set by Korean law, so that the temperature does not rise above the set value. Step of vacuuming the frozen meat, and displaying the vacuum-packed frozen meat on the thawing shelf, and immersing the frozen meat displayed on the thawing shelf into the constant temperature water tank in the souvide cooker, and the size and characteristics of the frozen meat. Refrigerating the thawed meat that has been thawed after a certain amount of time has passed. It consists of the stage of aging.

Here, the setting value of the souvide cooker should be set differently according to the establishment and change of domestic regulations of meat thawing temperature.

When the frozen meat is vacuum packed and thawed using a souvide cooker, the frozen meat does not come into direct contact with water to prevent contamination of the meat, and the vacuum packaging prevents the growth of microorganisms in the meat, compared to the forced convection method. It is thawed significantly faster, which improves the water retention capacity of meat, improves quality, enables rapid mass production by thawing, and stores meat for a long period of time after being frozen, and can be quickly supplied according to changes in demand to livestock farmers, livestock processors, and consumers. It has a beneficial effect.

1 is a comparative picture of the pork belly sample of the seaweed meat and forced convection type meat.
Figure 2 is a comparison picture of the meat samples of the seaweed meat and forced convection-type seaweed.
Figure 3 is a flow chart for a method of manufacturing a sub-beef haedong,
Figure 4 is a standard diagram of a commercial product for mid and small businesses of the Souvid cooker.
Fig. 5 is an internal structure diagram of a commercial product for a mid-sized business of a souvide cooker.
6 is a configuration diagram of a commercial product for a medium and small business of a souvide cooker.
7 is a comparison of post-aged 5 days after chops of sub-vide and forced convection-type defrosted meat.

Hereinafter, with reference to the accompanying drawings, preferred embodiments of the present invention will be described so that those skilled in the art can easily carry out.

1 is a photograph comparing the occurrence of the thaw drip, which is an indicator of the water holding capacity of the thawed meat, and a sample of the same weight in one box of Chilean pork belly distributed in the market for a sample of the same freezing condition is sub-vibrated and forced convection. This is a comparison of food after 10 days after thawing (refrigerated thawing, setting 0℃). As can be seen in Figure 1, it can be seen that the color and amount of the drip of the Subid seared meat is significantly less than that of refrigerated seared meat. This is an indicator of the water-retaining power of sea-breed meat, which is also an index of the quality of sea-ear meat.

Figure 2 is a photograph comparing the Kenada from the above conditions.

Figure 3 is a flow chart showing a method of manufacturing a sub-vide defrosted meat according to an embodiment of the present invention to set the temperature of the sub-vide cooker (Fig. 4) to the upper limit of the thaw temperature set by the regulations set forth by the FDA, 7.2 ℃, or Korean laws The steps and the steps of immersing the frozen raw meat in vacuum, displaying it on a shelf, and immersing it in a souvide cooker (FIG. 4), and storing and refrigerating and maturing after thawing are completed are shown in schematic form. Frozen raw meat is shipped from the freezer and vacuum packed and must be made within 60 minutes to the immersion stage. It is within 60 minutes for the temperature of the frozen raw meat to reach -5°C, which is the temperature at which ice starts to melt, and when this time has elapsed, the quality of the thawed meat begins to deteriorate. In most of the thawing time, the temperature of the raw meat is -5℃~0℃.

Fig. 4 is a table of performance and specifications of a commercially available Souvide cooker (MD-75, Believing Food) of the Souvide cooker (Fig. 4) of the present invention, and a Sovid cooker (Fig. 4) of a constant temperature water tank that maintains a temperature at a set value. It has a function, and the flow rate is 75 L/mim, so the rapid diffusion rate increases the thermal diffusion coefficient, enabling rapid defrosting. Also, the heating part is separated to prevent the temperature rise of a specific part due to residual heat, so microorganism growth due to high temperature Can be suppressed.

5 and 6 are flow diagrams of a value set through the spout 101 through the internal structure and configuration diagram of the SUVID cooker (FIG. 4) of the present invention, through the distribution pipe 105 installed at the bottom of the basket 104 for immersion The flowing water of a constant temperature is evenly distributed inside the water tank, and the latent heat of the frozen raw meat is quickly removed to thaw the raw meat, and the cooled flowing water is circulated and heated through the absorption port 102 and ejected back to the ejection port 101. .

7 is a comparative picture of a sample that has been thawed and refrigerated for 10 days after refrigerating and thawing refrigerated thawed raw materials for 5 days. As can be seen in Figure 7, it can be seen that there are many drips of refrigerated and thawed raw meat. During the freezing and thawing process, the water retention capacity decreases, and the shearing power increases, resulting in a stiff and tough taste, which decreases the quality.There is an effect of improving the quality of the defrosted meat by increasing the water retention capacity by subid thawing and weakening the shearing power by aging. In addition, since the water retention power of the Suvid sea meat is increased, it has an effect of being significantly reduced compared to the elution and coagulation of proteins when cooking the general sea meat.

When the thawing of frozen meat is completed, it is reasonable to view the core temperature of raw meat as the freezing point of meat ranging from -2°C to 0°C. As a result of carrying out the specific implementation of the present invention, the width of 25cm * 44cm * 5cm thick Frozen pork belly (Chile Mountain) took 120 minutes , and frozen neck (Kenada Mountain) with a width of 24cm * 10cm * thickness of 10cm took 240 minutes . This is thawed 2.5 cm per hour, and the thickness of the thickest side of the frozen raw meat to be thawed is calculated as time to calculate the thawing time to prepare thawed meat.

In the above, although illustrated and described as a specific example to illustrate the technical spirit of the present invention, the standards and specifications of foods of the Ministry of Food and Drug Safety (No. 2018-98) regarding thawing temperature. 2. 16) In (2), the thawing of frozen raw meat should be such that the central temperature of the meat does not exceed 10℃. In the U.S. FDA food code 1999, 7.2°C is set as the upper limit of thawing, and the regulations are different for each country.The regulations of thawing temperature may change due to technological development and environmental changes. Although not specified, the maximum temperature value determined to be free from food safety hazards within the prescribed thawing temperature range prescribed by law should be regarded as the thawing temperature value specified by the present invention.

The present invention is not limited to the same configuration and operation as the specific embodiments as described above, and various modifications may be carried out within the scope of the present invention. Therefore, such modifications should also be regarded as belonging to the scope of the present invention, and the scope of the present invention should be determined by the claims below.

10: thaw drip
101: spout
102: absorber
103: water level sensor
104: immersion basket
105: distribution pipe

Claims (4)

In the method of using the sub-vide cooker (patent-patent registration No. 1014521040000) and a method of manufacturing the sub-defrosted meat,
Subid defrosted meat characterized in that frozen meat is defrosted using a Subid cooker (Fig. 4) set to the highest temperature value determined to be free from food safety within the defrosting temperature range prescribed by Korean laws and regulations. Method of manufacturing 1) (Fig. 3). The method of claim 1
Subied defrosted meat (FIG. 1) is shipped out of the freezer and immediately vacuum packed, characterized by submerging and defrosting in a subied cooker (FIG. 4). The method of claim 1
Subied defrosted meat (FIG. 1), when packed in vacuum, encloses the drip absorbing pad with raw material, and prevents the eluted drip from being absorbed again. Subied defrosted meat (FIG. 1). The method of claim 1
Subid Haedong Meat (FIG. 1), enclosed with laurel leaves when vacuum packed, characterized in that to remove the smell of seaweed Subid Haedong (Fig. 1).

Images