KR20200128312A - Meat jam with red pepper paste of strawberry - Google Patents

Abstract

The present invention relates to a meat jam including red pepper paste with strawberry. According to the present invention, the meat jam comprises, with respect to the total weight of meat jam, 55 to 60 wt% of raw meat, 14.2 to 24.2 wt% of red pepper paste with strawberry, 5 to 15 wt% of ketchup, 2 to 6 wt% of starch syrup, 2 to 6 wt% of minced garlic, 0.6 to 2.6 wt% of red pepper powder, and 0.2 to 2.2 wt% of rosemary, and further comprises water of 1/10 to 3/10 of the total weight of meat jam. Accordingly, the meat jam provides excellent flavor.

Description

Meat jam with red pepper paste {Meat jam with red pepper paste of strawberry}

The present invention relates to a meat jam containing strawberry pepper paste.

Livestock consumption continues to increase as national income increases and dietary patterns are westernized. Beef meat is 20%, pork is 54%, and chicken is 26%, accounting for the largest proportion of domestic livestock products, and its consumption is constantly increasing. According to the Handon Association data, the domestic pork market in 2017 is expected to be 7 trillion won in terms of production value, and 7 trillion won in 2018.

However, the domestic pork market is already saturated, and profits are sharply decreasing due to bleeding competition among existing companies. Therefore, the development of secondary processed meat with higher added value compared to primary processed meat is urgently needed. However, existing conglomerates already dominate the secondary processed meat market with canham, meat ham, meat sausage, mini sausage, and bacon, so products similar to existing products cannot have competitiveness in economies of scale and cost.

In Europe, not only livestock products such as pork and beef, but also products using a variety of raw meat products such as poultry such as chicken and duck, and salmon, etc.are sold.More diverse products are being released by the use of appropriate subsidiary materials such as fruits. It has excellent technological competitiveness in storage and sterilization technologies that realize taste, texture, and flavor. This is a market with a long history and a unique area, and it is expected that the market can gradually expand according to changes in consumer trends pursuing diversity, original taste, and convenience.

The most representative product among them is the French rilletets, which are spreads made by adding fat and spices to meat and then heating them. A food that can be found throughout France, where Rillettes is derived from'rille', which refers to a piece of pork in Ancient French. Pey de la Loire Resion Sarte It originated from the Rillettes de Porc (Rillettes de Porc) made with pork in Le Mans, the capital city of Departmans. This is typical food.

At this time, the meat added to the ryet is traditionally using fatty pork belly or shoulder meat.Other meats such as goose, duck, chicken, and rabbit meat can be used, sometimes Anchovy I also use fish such as tuna and salmon. Riyette is made into a soft spread by slowly boiling meat and meat fat, and is used for spreading on bread, toast, sandwiches, and crackers. At this time, the bread coated with rillette is often used as an appetizer. Reyette can be stored for several months if it is sealed in a jar and stored refrigerated.

However, Riyette contains a large amount of fat and has a problem that does not fit the taste of Koreans, and similar overseas meat products such as Riyette and Paté are special foods centered in Europe that are not widely known in Korea and around the world. In order to expand the domestic market and advance into overseas markets, it is necessary to develop a new product that emphasizes the taste of Korea, and for this purpose, it is necessary to study flavor and physical properties and distribution stability.

In Chinese Unexamined Publication No. 1985665 (2007.06.27), sweet seasoned meat jam and its manufacturing process are described.

The present invention is in the form of a high protein soft meat jam (spread) that can easily consume meat, reduce synthetic preservatives as much as possible for health, and easily consume as a breakfast substitute or snack. It is intended to develop and provide processed meat products.

The present invention is based on the total weight of meat jam, raw meat 55-60% by weight, strawberry pepper paste 14.2-24.2% by weight, ketchup 5-15% by weight, starch syrup 2-6% by weight, chopped garlic 2-6% by weight, red pepper powder 0.6- It contains 2.6% by weight and 0.2 to 2.2% by weight of rosemary, and provides meat jam containing 1/10 to 3/10 of water relative to the total amount of meat jam.

In the meat jam of the present invention, the raw material meat is preferably pork.

In the meat jam of the present invention, the strawberry pepper paste according to claim 1, preferably,

The strawberry pepper paste is preferably composed of 50 to 70% by weight of strawberry jam and 30 to 50% by weight of red pepper paste, based on the total weight of strawberry pepper paste, but the strawberry jam is 50 to 70% by weight of strawberry jam and 10 to 30% by weight of sugar It is preferable that the composition is a mixture of 8 to 28% by weight of oligosaccharide and 1 to 3% by weight of vegetable oil.

Meat jam of the present invention, based on the total weight of the meat jam, raw meat 55 to 60% by weight, strawberry pepper paste 14.2 to 24.2% by weight, ketchup 5 to 15% by weight, starch syrup 2 to 6% by weight, minced garlic 2 to 6% by weight, It contains 0.6 to 2.6% by weight of red pepper powder and 0.2 to 2.2% by weight of rosemary, and by further including 1/10 to 3/10 of water relative to the total amount of meat jam, it retains excellent flavor.

Figure 1 is a schematic diagram showing a method of manufacturing the present invention meat jam.

Recently, as consumers' desire to simply consume food is increasing, food consumption trends are also changing in the direction of pursuing simple meals such as bread or sandwich as a substitute for breakfast. As these consumption trends enter an aging society, interest in overseas processed meats is growing even more, as the preference for soft meats that the elderly can easily consume.

Therefore, it is required to develop a new meat product based on technology that is differentiated from existing products and meets consumer consumption trends. Accordingly, the applicant of the present invention is in the form of a high-protein, soft meat jam (spread) that can easily consume meat, reduce synthetic preservatives as much as possible for health, and easily consume as a breakfast substitute or snack. It is to develop and provide processed meat products of

To this end, the present invention is based on the total weight of meat jam, raw material meat 55 to 60% by weight, strawberry pepper paste 14.2 to 24.2% by weight, ketchup 5 to 15% by weight, starch syrup 2 to 6% by weight, minced garlic 2 to 6% by weight, Provide meat jam containing 0.6-2.6% by weight of red pepper powder and 0.2-2.2% by weight of rosemary, and 1/10-3/10 of water compared to the total amount of meat jam. At this time, the raw material meat is preferably pork.

Meat jam requires more than 55% of the raw meat content of the total weight, but gochujang has a strong spicy taste, which is not suitable for the product type of jam that reminds of sweetness. Therefore, the applicant of the present invention, except for red pepper paste, which occupies the largest portion of the sauce amount of 45%, reduces the spicy taste of red pepper paste even with a small amount of input, and is a material that can reduce the use of synthetic chemical seasonings such as sugar and oligosaccharide. Gochujang was adopted. In addition, by blending each raw material at the above blending ratio, it was possible to obtain a meat jam that had excellent taste balance and well matched with bread.

On the other hand, in the meat jam of the present invention, the strawberry pepper paste, preferably according to claim 1,

The strawberry pepper paste is preferably composed of 50 to 70% by weight of strawberry jam and 30 to 50% by weight of red pepper paste, based on the total weight of strawberry pepper paste, but the strawberry jam is 50 to 70% by weight of strawberry jam and 10 to 30% by weight of sugar It is preferable that the composition is a mixture of 8 to 28% by weight of oligosaccharide and 1 to 3% by weight of vegetable oil.

In the present invention, by preparing strawberry red pepper paste with the above mixing ratio, the amount of sugar or oligosaccharide added can be relatively reduced to provide a healthy sweet taste, and the strawberry taste and aroma are stronger than that of the existing red pepper paste, so that a flavor suitable for meat jam can be provided.

Hereinafter, the content of the present invention will be described in more detail through the following examples. However, the scope of the present invention is not limited to the following examples, and includes modifications of the technical idea equivalent thereto.

< Manufacturing example 1: Preparation of the present invention strawberry pepper paste>

Strawberry jam was prepared by mixing 60% by weight of strawberry jam, 20% by weight of white sugar, 18% by weight of oligosaccharide, and 2% by weight of grapeseed oil based on a total weight of 2kg. Then, based on a total weight of 2 kg, 60% by weight of strawberry jam prepared above and 40% by weight of red pepper paste were evenly mixed.

< Example 1 to 5: the present invention Meat jam Manufacturing>

The mixing ratio of the present invention meat jam is shown in Table 1 below.

Item name Example One Example 2 Example 3 Example 4 Example 5 Raw meat 55 55 58 60 60 Strawberry Red Pepper Paste
( Manufacturing example One) 24.2 21.2 14.2 19.2 24.2 ketchup 14 10 15 10 5 corn syrup 2 6 6 4 3 chopped garlic 2 6 6 4 3 chili powder 2.6 0.6 0.6 1.6 2.6 Rosemary 0.2 1.2 0.2 1.2 2.2 Total amount 100

As the raw material meat, the fat layer of pork neck meat was used by shaping. To prepare meat jam, 1/5 of water was added to the raw meat based on the total weight of the seasoning ingredients and meat jam mixed at the above mixing ratio and seasoned, and cooked by heating for 10 minutes over medium heat. After that, the mixture was pulverized for 10 minutes with the weakest strength of a blender, and then individually packaged based on 100 g. Then, after sterilizing for about 1 hour in a constant temperature water bath at 90°C, refrigerated at 5°C, and then used for sensory evaluation (FIG. 1). Figure 1 is a schematic diagram showing a method of manufacturing the present invention meat jam.

< Comparative example 1 to 15: Meat jam Manufacturing>

Item name Comparative example One Comparative example 2 Comparative example 3 Comparative example 4 Comparative example 5 Raw meat 55 55 58 60 60 Strawberry Red Pepper Paste
( Manufacturing example One) - - - - - ketchup 14 10 15 10 5 corn syrup 2 6 6 4 3 chopped garlic 2 6 6 4 3 chili powder 2.6 0.6 0.6 1.6 2.6 Rosemary 0.2 1.2 0.2 1.2 2.2 Total amount 75.8 78.8 85.8 80.8 75.8

Item name Comparative example 6 Comparative example 7 Comparative example 8 Comparative example 9 Comparative example 10 Raw meat 55 55 58 60 60 General red pepper paste
(Commercial sale) 24.2 21.2 14.2 19.2 24.2 ketchup 14 10 15 10 5 corn syrup 2 6 6 4 3 chopped garlic 2 6 6 4 3 chili powder 2.6 0.6 0.6 1.6 2.6 Rosemary 0.2 1.2 0.2 1.2 2.2 Total amount 100

Item name Comparative example 11 Comparative example 12 Comparative example 13 Comparative example 14 Comparative example 15 Raw meat 54 61 60 60 60 Strawberry Red Pepper Paste
( Manufacturing example One) 20.2 20.2 10 19.2 19.2 ketchup 12 8 10 - 10 corn syrup 6 3 8 9 4.6 chopped garlic 6 3 5 9 4.6 chili powder 1.6 2.6 5 1.6 1.6 Rosemary 0.2 2.2 2 1.2 - Total amount 100

After preparing the seasoning in the same manner as in the above example, it was used for the following sensory evaluation. Comparative Examples 6 to 10 used a commercially available red pepper paste, not the strawberry pepper paste prepared in Preparation Example 1.

<Experimental Example 1: Sensory evaluation>

Sensory evaluation was conducted with the lowest being 0 points and the highest being 5 points. The evaluation score was calculated as'(evaluation score*number of participants)/number of participants', and it was rounded to two decimal places. In addition, the evaluation of sweetness and spicy taste was not evaluated by the degree, but satisfaction, and the harmony of taste was evaluated whether or not the harmony of taste was appropriate for application to jams reminiscent of sweet taste.

However, unlike other criteria that measured the unique taste of jam,'application of jam' was evaluated by eating bread coated with the jam. 'Application of jam' is a comprehensive evaluation of whether or not it gives a different taste from bread when applied to bread.

sweetness Spicy Harmony of taste Application of jam Example One Adequate Adequate 4.7 4.9 Example 2 Adequate Adequate 4.9 4.9 Example 3 Adequate Adequate 4.8 4.9 Example 4 Adequate Adequate 4.9 4.9 Example 5 Adequate Adequate 4.9 2.4 Comparative example One Lack of sweetness Lack of spiciness 1.3 2.1 Comparative example 2 Lack of sweetness Lack of spiciness 1.6 2.3 Comparative example 3 Lack of sweetness Lack of spiciness 2.1 2.2 Comparative example 4 Lack of sweetness Lack of spiciness 1.8 2.3 Comparative example 5 Lack of sweetness Lack of spiciness 1.9 1.9 Comparative example 6 Lack of sweetness Very spicy 3.9 3.4 Comparative example 7 Lack of sweetness Very spicy 2.3 3.2 Comparative example 8 Lack of sweetness Very spicy 2.2 3.6 Comparative example 9 Lack of sweetness Very spicy 2.4 3.1 Comparative example 10 Lack of sweetness Very spicy 2.2 3.3 Comparative example 11 Adequate Adequate 4.4 4.8 Comparative example 12 Adequate Adequate 4.2 4.7 Comparative example 13 Lack of sweetness Lack of spiciness 3.8 3.3 Comparative example 14 Resemblance Adequate 4.4 4.2 Comparative example 15 Lack of sweetness Adequate 3.8 3.2

As a result of the evaluation, it was confirmed that the meat jam of the present invention has an excellent balance of taste and is well matched with bread, and is effective for application to bread as jam. The addition of the strawberry red pepper paste of the present invention reduces the spicy taste of red pepper paste even with a small input amount, and the amount of added sugar or oligosaccharide is relatively reduced, thereby providing a healthy sweet taste.

In particular, the strawberry flavor and aroma are stronger than the existing gochujang, so it can provide a flavor that matches meat jam, and the addition of rosemary made the taste harmony even better.

Claims (3)

Based on the total weight of meat jam, raw meat 55-60% by weight, strawberry pepper paste 14.2-24.2% by weight, ketchup 5-15% by weight, starch syrup 2-6% by weight, chopped garlic 2-6% by weight, red pepper powder 0.6-2.6% by weight And 0.2 to 2.2% by weight of rosemary, and meat jam further comprising 1/10 to 3/10 of water relative to the total amount of meat jam.
The method of claim 1,
The raw meat is,
Meat jam, characterized in that pork.
The method of claim 1,
The strawberry pepper paste,
Based on the total weight of strawberry red pepper paste, it is made by mixing 50-70% by weight of strawberry jam and 30-50% by weight of red pepper paste,
The strawberry jam, a meat jam, characterized in that the composition is a mixture of 50 to 70% by weight of strawberry jam, 10 to 30% by weight of sugar, 8 to 28% by weight of oligosaccharide, and 1 to 3% by weight of vegetable oil.

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