KR20200081069A - Cooking method of meat with hot spring water - Google Patents

Abstract

The present invention relates to a method for cooking meat using hot spring water, comprising the following steps: (a) applying olive oil to the entire surface of meat cut to a thickness of 0.1 to 3 cm; (b) vacuum packaging the meat to which the olive oil is applied with a packaging film; (c) putting the vacuum-packed meat in alkaline hot spring water and heating the same at 50 to 65°C for 1 to 72 hours; and (d) removing the packaging film by taking out the heated meat.

Description

Cooking method of meat using hot spring water{COOKING METHOD OF MEAT WITH HOT SPRING WATER}

The present invention relates to a method of cooking meat using hot spring water.

Mankind has traditionally cooked and processed food using fire. Heat treatment of food contributes to improving the palatability and hygiene of food, while producing mutagenic and carcinogenic substances. In other words, not only meat such as burned meat and fish, but also food products such as cereals and soybeans are grilled and fried in heat, and harmful substances are generated. Mutant, carcinogenic substances formed on the burnt surface of meat or seafood cooked on a fire or on charcoal are called heterocyclic amines (HCAs). Among the most detected HCAs are MeIQx, DiMeIQx, PhIP, and the like.

Meanwhile, heterocyclic amines (HCAs) are closely related to the Maillard reaction, and are mainly produced by thermal decomposition of amino acids and creatine or creatinine. HCAs are largely divided into two types according to their chemical structure, one is amino[[α]carboline), which is a thermal decomposition product of pure amino acids, and the other is an imidazole ring with an amino group, a quinoline. Or aminoimidazoazzarene, which is bound to quinoxaline or pyridine. Amino [α] carboline is produced at a high temperature of 300° C. or higher, but aminoimidazoarene is more problematic because it is also produced at home cooking conditions of 300° C. or lower.

The International Agency for Research on Cancer (IARC) classifies HCAs as possible carcinogenic to humans and recommends reducing HCAs exposure in everyday life. Rohrmann et al. reported that humans consumed 103-160 ng/day of HCAs throughout the day, and Felton et al. reported that humans consumed 0.5 to 1.8 μg of MeIQx and 0.1 to 13.8 μg of PhIP.

Therefore, the method of cooking meat or the like using direct flame or charcoal to generate heterocyclic amines (HCAs), which are mutagenic and carcinogenic substances, needs to be improved to prevent carcinogenesis and the like.

On the other hand, meat that is cooked too hard by direct fire or charcoal fires burdens digestion of the teeth and stomach. Therefore, the meat cooked in this way is causing the elderly who have weakened teeth and digestive function to avoid eating meat. However, given the rapidly increasing lifespan, it is essential for the health of the elderly to eat the right amount of meat. In particular, considering the aging of the rapidly increasing population and the increase of the elderly population, development of a method for producing delicious and tender meat is required.

Republic of Korea Patent Publication 10-2009-0026708

The present invention is a method of cooking meat at a low temperature using hot spring water, which keeps the juice rich, provides soft meat quality enough for the elderly to enjoy without burden, minimizes nutrient destruction, and prevents the occurrence of carcinogens It is an object of the present invention to provide a method for cooking meat using hot spring water, which effectively removes the odor of meat and provides excellent taste.

In order to achieve the above technical problem, the present invention

(a) applying olive oil to the entire surface of meat cut to a thickness of 0.1 cm to 3 cm;

(b) vacuum-packing the meat coated with the olive oil with a packaging film;

(c) placing the vacuum-packed meat in alkaline hot spring water and heating at 50 to 65° C. for 1 to 72 hours; And

(d) removing the packaging film by delivering the heated meat; and provides a method for cooking meat using hot spring water.

In one embodiment of the present invention, the alkaline hot spring water may be a Na-HCO ₃ type alkaline simple cloth having a pH of 8 to 10.

In one embodiment of the present invention, as the alkaline hot spring water, hot spring water taken out from the Asan region may be preferably used.

In one embodiment of the present invention, the cooking method of the present invention is 50 to 70% by weight of dry powder before cocoon step (a), 5 to 20% by weight of cocoa bean dry powder, 5 to 20% by weight of dried coconut meat powder, It may further include the step of adding meat cut into a thickness of 0.1 cm to 3 cm into a mixed powder containing 5 to 20% by weight of potato dry powder, and 1 to 10% by weight of horseradish powder, and pretreating for 1 to 24 hours. .

The meat provides a method of cooking meat using hot spring water, characterized in that it is beef, pork, duck, or chicken.

According to the cooking method of meat using hot spring water of the present invention, the meat is kept abundantly, soft meat is provided so that the elderly can enjoy it without burden, nutrient destruction is minimized, carcinogens are prevented, and meat is prevented. It is possible to provide the meat with excellent taste by effectively removing the odor of.

1 is a photograph taken after applying the olive oil to the cut meat, vacuum-packed with a packaging film,
Figure 2 is a photograph of the step of heating the vacuum-packed meat in alkaline hot spring water to 50 to 65 ℃,
3 is a graph showing the degree of meat being cooked as the heating temperature rises.

Hereinafter, the present invention will be described in more detail.

The present invention

(a) applying olive oil to the entire surface of meat cut to a thickness of 0.1 cm to 3 cm;

(b) vacuum-packing the meat coated with the olive oil with a packaging film;

(c) placing the vacuum-packed meat in alkaline hot spring water and heating at 50 to 65° C. for 1 to 72 hours; And

(d) removing the packaging film by delivering the heated meat; and provides a method for cooking meat using hot spring water.

The reason why the olive oil is applied in the step (a) is, when vacuum packaging is performed in the step (b) without applying the olive oil, there may be a fear of growth of aerobic food poisoning bacteria or spoilage due to microorganisms because there is a limit to the internal vacuum. have. Therefore, the air on the meat surface is removed by the application of olive oil to reliably prevent the growth of aerobic food poisoning bacteria and spoilage by microorganisms. In addition, olive oil also serves to improve the taste of meat.

In step (a), the cut thickness of the meat may be selected in consideration of a thickness suitable for cooking meat and a taste according to the thickness.

As the packaging film in step (b), a packaging film generally used for vacuum packaging of food in this field may be used.

In the step (c), the alkaline hot spring water may be Na-HCO ₃ type alkaline simple spring having a pH of 8 to 10, and in particular, hot spring water extracted from the Asan region may be preferably used.

The alkaline hot spring water corresponds to alkaline ionized water, and drinking of 500 to 1,000 ml per day is recommended for adults.

In step (c), the heating temperature may be preferably 50 to 65°C. When heated to such a low temperature, there is no fear of carcinogen, and it is preferable because meat can be cooked more gently. In addition, since the hot spring water (eg, Onyang hot spring water) in the Asan region has a temperature of 4.7 to 57.4°C, it may be possible to cook meat using hot spring water without additional heating in the above temperature range.

The Onyang hot spring is the oldest hot spring in Korea, and refers to the hot spring water discharged from the hot spring district of Asan-si, Chungcheongnam-do. In the deep underground, the rocks and water interact for a long time along the joints, joints, and fractures, forming hot springs with a high Na content over time.

It is known that the hot spring water in the Asan region can help improve the four major gastrointestinal symptoms (chronic diarrhea, indigestion, gastrointestinal abnormalities, and excess stomach acid) announced by the Food and Drug Administration.

As shown in the graph of FIG. 3, the protein denatures at 40°C, and at 55°C, the fibrous part of myosin and collagen begin to solidify, and when heated to 60°C or higher, the triple helix of collagen decomposes and becomes tough collagen It turns into soft gelatin and gives a soft texture.

The cooking time in the above temperature range is not particularly limited, and refers to a time during which meat can be cooked deliciously. Specifically, it is preferable to cook in the range of 1 to 72 hours.

According to the cooking method of the present invention, when there is no time, it is preferable to prepare a large amount of meat in advance and then quickly complete the cooking of meat by a simple operation of removing only the packaging film.

In addition, in one embodiment of the present invention, the cooking method is 50 to 70% by weight of dry powder before cocoon step (a), 5 to 20% by weight of cocoa bean dry powder, 5 to 20% by weight of dried coconut meat powder, It may further include the step of adding meat cut into a thickness of 0.1 cm to 3 cm into a mixed powder containing 5 to 20% by weight of potato dry powder, and 1 to 10% by weight of horseradish powder, and pretreating for 1 to 24 hours. .

The pre-treatment step is performed to catch the meat. The reason for using the mixed powder in the above is that in the dry powder state, it has an excellent water absorption power, and is more advantageous for absorbing fishy fishy odor and the like.

In the above, the type of radish in the dry radish powder is not particularly limited, and when used by grinding, crushing, squeezing, and drying, any type of radish may be used. A large number of pores are formed on the surface of the dry powder to absorb meat odor well. In addition, radishes include vitamin A, vitamin C, and dietary fiber, and these ingredients contained in radish not only replenish the meat with the nutrients necessary for the human body, but also help digestion of the meat from the stomach and work well with the peristalsis in the intestine. Do it. In particular, diastases and amylase in radishes promote the secretion of gastric juice, making food digestible from the top.

In addition, the cocoa bean dry powder, palm pulp dry powder, potato dry powder, and horseradish powder, when combined with the dry powder, captures the odor of meat and makes the meat smell good. The above fact was clearly confirmed through numerous experiments and studies by the present inventors.

In addition, all of the above ingredients are excellent in absorbing and removing meats. In addition, it contains ingredients and odors that are beneficial to the human body, so it is desirable because it can deliver such ingredients and flavors to meat.

In the method of cooking meat using hot spring water of the present invention, the meat is not particularly limited, but may be, for example, beef, pork, duck, or chicken.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are intended to illustrate the present invention more specifically, but the scope of the present invention is not limited by the following examples. The following examples can be appropriately modified and changed by those skilled in the art within the scope of the present invention.

Example 1: Preparation of beef steak

Olive oil was applied to the entire surface of the beef sirloin cut into 1.5 cm thick. The olive oil-coated fillet was vacuum-packed with a packaging film, placed in alkaline hot spring water and heated to 60° C. for 2 hours. After the heating was completed, the meat was removed and the packaging film was peeled to complete cooking of the beef steak.

Example 2: Preparation of beef steak

The beef fillet was cut into 1.5 cm thick.

The cut sirloin is buried in a mixed powder consisting of 60% by weight of dry powder, 10% by weight of cocoa bean dry powder, 10% by weight of coconut meat dry powder, 17% by weight of potato dry powder, and 3% by weight of horseradish powder, Aged for 5 hours.

After completion of the aging, the aged Korean beef sirloin was taken out, the powder was shaken off, and olive oil was applied to the entire surface. The olive oil-coated meat was vacuum packed with a packaging film, placed in alkaline hot spring water and heated to 60° C. for 2 hours. After the heating was completed, the meat was removed and the packaging film was peeled to complete cooking of the beef steak.

Comparative Example 1: Preparation of beef steak

Olive oil was applied to the surface of the beef sirloin cut into 1.5 cm thick, and then placed on a frypen and cooked until the surface turned brown, and the beef steak was cooked.

Comparative example 2: Cooking beef steak

After purchasing the “friendly Korean beef sirloin loin steak”, which has been removed, it is placed on a fry pen and cooked until it turns brown until the surface turns brown.

Test Example 1: Test the texture and taste of cooked beef

Each of 5 adults in their 60s was tested as a trial group, and the steaks prepared in Examples 1 and 2 and the steaks prepared in Comparative Examples 1 and 2 were tested.

The experience group ate steaks of Examples and Comparative Examples, and scored 1 to 10 points for each steak's soft texture (textured texture) and removal of the steaks. The soft texture (textured texture) was evaluated with a score of 10 when the soft texture was at the highest level, and the removal of the steak was evaluated with 10 points that the removal of the job was perfect, and the experimental results were as shown in Table 1 below.

Experience group Taste and aroma (1-10 points) Comparative Example 1 Comparative Example 2 Example 1 Example 2 soft
Texture Job removal score soft
Texture Job removal score soft
Texture Job removal score soft
Texture Job removal score Man 1 7 7 7 7 8 7 9 9 Man 2 8 6 6 6 9 6 8 9 Man 3 6 5 6 7 8 7 9 10 Man 4 6 7 8 6 9 6 8 8 Man 5 7 7 6 6 10 7 10 9 Woman 1 8 6 7 7 9 8 9 10 Girls 2 6 7 8 8 9 7 9 8 Girls 3 7 7 6 6 8 6 8 8 Girls 4 7 6 5 7 9 6 10 9 Girls 5 6 7 7 6 9 7 9 8 Average 6.8 6.5 6.6 6.6 8.8 6.7 8.9 8.8

As can be seen from Table 1, the steaks of Examples 1 and 2 of the present invention were evaluated to be excellent in both soft texture (texture) in comparison with Comparative Examples 1 and 2.

In particular, it was confirmed that the steak of Example 2, which is a steak prepared through the aging process for removing the job, showed more significant job removal ability compared to the steak of Example 1 or the steak of Comparative Example 2 which had undergone the job removal procedure. . These results seem to have had a great influence on the maturation process for removal of the job carried out with the mixed powder consisting of dry powder, cocoa bean dry powder, palm flesh dry powder, potato dry powder, and horseradish powder. Particularly, it is considered that the mixed powder not only completely removes the odor, but also makes the meat with a high scent of flavor appealing to the subjects.

Claims (5)

(a) applying olive oil to the entire surface of meat cut to a thickness of 0.1 cm to 3 cm;
(b) vacuum-packing the meat coated with the olive oil with a packaging film;
(c) placing the vacuum-packed meat in alkaline hot spring water and heating at 50 to 65° C. for 1 to 72 hours; And
(D) step of removing the packaging film to deliver the heated meat; cooking method of meat using hot spring water comprising a. According to claim 1,
The alkaline hot spring water is a simple Na-HCO ₃ type alkaline spring, and the pH is 8-10. According to claim 1,
Method of cooking meat using hot spring water, characterized in that the alkaline hot spring water is hot spring water taken out of the Asan region. According to claim 1,
Before step (a), 50 to 70% by weight of dry powder, 5 to 20% by weight of cocoa bean dry powder, 5 to 20% by weight of coconut meat dry powder, 5 to 20% by weight of potato dry powder, and 1 to 10 wasabi powder A method of cooking meat using hot spring water, further comprising adding meat cut to a thickness of 0.1 cm to 3 cm into a mixed powder containing weight percent and pre-treating it for 1 to 24 hours. According to claim 1,
The meat is a method of cooking meat using hot spring water, characterized in that the beef, pork, duck, or chicken.

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