KR20210068674A - Pork aging methods - Google Patents

Abstract

Provided is a method of aging pork, comprising the steps of processing the pork, preparing a seasoning for marinating the pork, and putting at least a portion of the pork in the marinating seasoning. According to the present invention, it is possible to increase the taste, aroma and texture of the pork.

Description

Pork aging method {PORK AGING METHODS}

The present invention relates to a method for aging pork, and more particularly, to a method for aging pork that enhances the taste, aroma, and texture of pork, while at the same time improving digestion and culinability.

Until now, methods for marinating pork using various types of seasoning are known, but there are many shortcomings in taste, aroma, and texture. In addition, as the consumption of pork increases, there is a problem in that the incidence of adult diseases and the incidence of colorectal cancer are increasing.

On the other hand, after slaughtering a pig, as time passes, the muscle hardens and the extensibility (stretching property) is lost, and this phenomenon is called post-mortem stiffness. When such stiff meat is cooked, not only the meat becomes quite tough, but also the flavor is lowered, and as a result, the taste is lost. In order to improve this, it is aged for a certain period of time. However, even if the same meat is aged, the state of meat quality and the degree of removal of odors will all vary depending on the detailed method. There is a need to develop a method for aging pork that can be used.

The present invention has been devised to solve the above-described problems, and an object of the present invention is to provide a pork aging method that improves the taste, aroma, and texture of pork and at the same time improves digestion and cookability. have.

The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the following description.

According to an embodiment of the present invention in order to solve this problem, the steps of processing pork, preparing a seasoning for marinating the pork, and putting at least a portion of the pork in the aged seasoning It provides a method of aging pork, including

In some embodiments, the processing of the pork includes cutting the pork to a thickness of 5.2 cm to 5.4 cm, and forming a sheath only on a first side of both cut surfaces of the cut pork. can do.

On the other hand, in the step of putting the aged seasoning in the marinade, only the first side of the pork is put in the aged seasoning and the second side of the pork opposite to the first side is exposed to external air, the pork An area of 3.5 cm to 3.7 cm from the first side to the second side is put in the aged seasoning, and an area 1.6 cm to 1.8 cm from the second side of the pork in the direction of the first side is in the outside air. exposed, and the first surface may be spaced apart from the inner bottom surface of the aging container in which the aging seasoning is contained.

In some embodiments, the aging seasoning is miso; A natural extract that is a mixture of chrysanthemum fruit extract, sea grape extract, sea cucumber extract, spirulina extract, and spearmint extract; and a mixture of glycerin fatty acid ester, citric acid, aspartame, phenylalanine and stevioside. The step of preparing the aged seasoning is based on 1000 parts by weight of water, 5 to 10 parts by weight of the berry fruit extract, 20 to 25 parts by weight of the sea grape extract, 10 to 15 parts by weight of the sea cucumber extract, 3 to 5 parts by weight of the spirulina extract The first step of preparing a natural extract juice by mixing parts and 25 to 30 parts by weight of the sagebrush extract, and mixing 15% by weight of the natural extract juice, 10% by weight of citron juice, and 75% by weight of soybean paste, and aging at 12° C. for 144 hours It may include a ripening step, and a second aging step of mixing 98.5 wt% of the first aged soybean paste and 1.5 wt% of the additive in which the first aging step is completed, and aging the mixture at 8°C for 5 days.

According to embodiments of the present invention, it softens the meat quality of pork and removes odors, so that the taste, aroma, and chewing texture of pork are excellent, and it also helps in the intake of nutrients for pork, and helps in ingestion of pork fat. It is possible to provide pork that can also suppress the occurrence of adult diseases and colorectal cancer caused by cancer. At the same time, in the stage of marinating pork in the aged seasoning, the aged seasoning is in direct contact with only one side (lower side) of the pork and the aged seasoning does not directly contact the other side (top side). It can also reduce the burning problem.

1 is a flowchart schematically illustrating a pork aging method according to an embodiment of the present invention.
2 is a view schematically showing the aging state of pork according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments published below, but can be implemented in various different forms, and only these embodiments make the publication of the present invention complete, and common knowledge in the art to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout.

Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used in the meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not to be interpreted ideally or excessively unless clearly defined in particular.

In addition, in this specification, the singular form may also include a plural form unless otherwise specified in the phrase. As used herein, "comprises" and/or "comprising" refers to the presence of one or more other components, steps, operations and/or elements mentioned. or addition is not excluded.

1 is a view schematically showing a pork aging method according to an embodiment of the present invention.

Referring to Figure 1, the pork aging method according to an embodiment of the present invention comprises the steps of processing pork to a size to be marinated in aged seasoning (S10), preparing the aged seasoning (S20), and processed pork It may include a step (S30) of marinating the meat in the prepared aged seasoning. The present invention can improve the taste and flavor by softening the meat quality of pork and at the same time removing odors through the aging process of pork, and has the effect of promoting digestion.

Processing the pork to a size to be marinated in the aged seasoning (S10) may be performed by cutting the pork to a thickness of 3 cm to 7 cm (200H, see FIG. 2). Preferably, the pork may be cut to a thickness of 5.2 cm to 5.4 cm.

If the pork is cut to a thickness of less than 5.2cm, the amount of juice lost during the cutting process and the cooking process of the matured pork increases, and the original taste of the pork may not be obtained. The original flavor of pork is overshadowed by the flavor of the aged seasoning. When the pork was cut to a thickness exceeding 5.4 cm, it was confirmed that the aging seasoning, which will be described later, did not penetrate sufficiently, so that the effect of aging after cooking the pork was reduced.

In some embodiments, a knife may be used to make a cut on the surface of the pork in order to allow the seasoning to permeate the surface of the pork. The shape of the sheath is not particularly limited, but, for example, may be formed in a plurality of parallel lines or in the form of a grid, preferably in the form of a grid.

On the other hand, it is also possible to cut only one side of the surface of the pork. More specifically, the sheath may be formed only on the lower surface 200B of the upper surface 200T and the lower surface 200B of the pork 200 shown in FIG. 2 . That is, only the lower surface 200B that is submerged in the aged seasoning 100 among the surface of the pork 200 is cut so that the aged seasoning is well permeated on the surface of the pork and at the same time, the loss of the pork juice due to the formation of the sheath is minimized. be able to

The step of preparing the aged seasoning (S20) includes the steps of preparing the natural extract juice, the first aging step of putting the natural extract juice into soybean paste and then aging the doenjang with the additive. 2 includes the maturation stage.

The natural extract juice can be prepared by mixing the extract of algae fruit, sea grape extract, sea cucumber extract, spirulina extract and sangbaekpi extract in water and then pulverizing it with a blender.

Each component of the natural extract juice will be described in more detail.

The berry fruit extract helps to suppress the production of melanin and is an additive that can not only soften the pork but also eliminate the peculiar smell of pork.

Sea grape extract (Curibezter) is a seaweed of the Caulerpa family among green algae, which grows wild in the deep sea, inhabits only in tropical waters with high temperatures, and is extracted from sea grapes that grow by absorbing minerals and vitamins. Sea grape extract is alkaline in nature and contains minerals, vitamins, dietary fiber, and alginic acid, which helps to reduce the bad smell of pork and increase the chewy texture.

Sea cucumber extract contains amino acids such as cysteine, histidine, and lysine, as well as iron (Fe), phosphorus (P), and taurine, which promotes the digestion of pork. , gallstone dissolution and liver detoxification can be strengthened to reduce cholesterol rise due to consumption of pork.

In addition, the sea cucumber extract contains chondroitin, a form of mucopolysaccharide. Chondroitin plays a role in accumulating moisture and nutrients, so it can maintain moisture and protein in pork that may be lost during the distribution process of pork for a long time.

Spirulina extract extracted from Spirulina platensis contains a total of 50 essential nutrients including protein, phosphorus, fat, vitamins, and minerals, which are five essential nutrients, and SOD (Super oxide dismutase), a powerful natural antioxidant. It has effects such as antioxidant action and improvement of blood cholesterol, and can reduce side effects that may occur due to ingestion of fats contained in pork.

The sangbaek hull extract, which refers to the root bark parts of mulberry, mountain hornbeam, and rhododendrons, contains flavonoids that lower blood pressure as the main component, and it is an antibacterial agent that inhibits bacteria that may occur during storage and distribution of pork. It has antibacterial action.

The natural extract juice contains 5 to 10 parts by weight of sagebrush fruit extract, 20 to 25 parts by weight of sea grape extract, 10 to 15 parts by weight of sea cucumber extract, 3 to 5 parts by weight of spirulina extract and 25 to 30 parts by weight of spirulina extract based on 1000 parts by weight of water. Parts by weight may be mixed.

When each component is contained in a relatively small amount, the effect by each component is difficult to be expressed, and when a relatively large amount is contained, it is uneconomical. In particular, there is a concern that the texture of the pork may be deteriorated if it exceeds the above range in the case of the agaric fruit extract and the sangbaek skin extract.

The first aging step of aging the natural extract juice after putting it in doenjang is performed by mixing 15% by weight of natural extract juice, 10% by weight of citron juice, and 75% by weight of soybean paste, followed by aging at 12° C. for 144 hours.

The second aging step of aging the soybean paste on which the first ripening step has been completed with additives is 1.5 wt% of an additive in which glycerin fatty acid ester, citric acid, aspartame, phenylalanine and stevioside are mixed in 98.5 wt% of soybean paste having the first ripening step completed were mixed and fermented and aged at 8 °C for 5 days.

In the step (S30) of marinating the processed pork in the prepared aged seasoning, as shown in FIG. 2, put the aged seasoning 100 prepared in step S20 into the aging container 10, and a portion of the pork 200 It is a step of storing after being buried in the aged seasoning 100, and it is a process in which the aged seasoning 100 penetrates into the pork 200 to improve the taste and flavor of the pork.

At this time, the lower surface 200B of the pork 200 is buried in the aged seasoning 100, and the upper surface 200T of the pork 200 is not buried in the aged seasoning 100, and the lower surface of the pork 200 ( 200B) is spaced apart from the inner bottom surface 10B of the aging vessel 10 . That is, the upper surface 200T of the pork 200 is exposed to the outside air. More specifically, only 70% of the pork 200 is buried in the aged seasoning 100 . For example, when the thickness 200H of the pork 200 is 5.3 cm, about 3.5 cm to 3.7 cm from the lower surface 200B of the pork 200 are buried in the aged seasoning 100, and about 1.6 cm from the upper surface. to 1.8 cm is exposed to the outside. The pork 200 marinated in the aged seasoning 100 is placed on the top surface (200T) of the pork cooking utensil (iron plate, grill, etc.) when cooking.

Through this aging method, it softens the meat quality and removes odors, so that the taste, aroma and texture of pork are excellent, and it helps in the intake of pork nutrients, adult diseases caused by pork fat intake, colorectal cancer It is possible to provide pork which can also suppress the occurrence. At the same time, in the stage of marinating pork in the aged seasoning, the aged seasoning is in direct contact with only one side (lower side) of the pork and the aged seasoning does not directly contact the other side (top side). can reduce the burning problem.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples.

However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

Example 1

The processed pork was completely immersed in the aged seasoning and marinated at room temperature for 12 hours. Pork marinated in aged seasoning was cooked on an iron plate at 185℃.

Pork is cut to a thickness of 5.3cm and processed by forming a grid-shaped sheath only on the lower surface, and the aged seasoning is glycerin and extracts of natural extracts containing spirulina extract, sea grape extract, sea cucumber extract, and Spirulina extract. A mixture of fatty acid ester, citric acid, aspartame, phenylalanine and stevioside was added to soybean paste.

Example 2

The pork processed in the same manner as in Example 1 and the aged seasoning prepared in the same manner were used, but the lower surface of the processed pork was buried in the aged seasoning and the upper surface was exposed to the outside air, and marinated at room temperature for 12 hours. While the pork was marinated, 3.7cm from the bottom of the pork was covered in the aged seasoning, and 1.6cm from the top was exposed to the outside.

comparative example

The pork, processed in the same manner as in Example 1, was cooked by roasting it on an iron plate under the same conditions without the use of aged seasoning.

Experimental Example: Sensory evaluation of taste, aroma, texture, and cooking ability of pork

In Examples 1 and 2 and Comparative Examples, a total of 100 people were allowed to sample roasted pork, so that the overall taste, aroma (a higher score means a lower level of miscellaneous smell), texture and digestibility (the higher the score, the less bitterness) mean) was investigated, and the results are shown in Table 1 below. Taste, aroma, texture and digestibility were evaluated on a scale of 10, respectively, and the closer to 10, the more people prefer. Cookability was investigated by collecting opinions of cooks who cooked pork of Examples 1 and 2 and Comparative Examples.

division flavor incense texture degree of digestion Remarks - Cookability Example 1 9.5 8.5 9.6 7.1 Good Example 2 9.4 8.2 9.2 7.4 very good comparative example 7.1 6.8 7.8 6.5 very good

As shown in Table 1, both Examples 1 and 2 were superior to Comparative Examples in all items of excellent taste, aroma, texture and digestibility, and there was no significant difference between Examples 1 and 2 in each item. didn't However, it can be seen that in Example 2, in which the upper surface of the pork was exposed to outside air during aging in the aged seasoning, better cookability compared to Example 1. In the present specification, some examples of various examples performed by the present inventors It goes without saying that the technical spirit of the present invention is not limited or limited thereto, and may be modified and variously implemented by those skilled in the art.

Claims (2)

processing pork;
preparing a seasoning seasoning for marinating the pork; and
A method of aging pork, comprising the step of putting at least a portion of the pork in the aged seasoning and marinating it.
According to claim 1,
The step of processing the pork includes cutting the pork to a thickness of 5.2 cm to 5.4 cm, and forming a sheath only on the first side of both cut sides of the cut pork,
In the step of marinating in the aged seasoning, only the first side of the pork is put in the aged seasoning and the second side of the pork opposite to the first side is exposed to the outside air, An area of 3.5 cm to 3.7 cm from the first side to the second side is put in the aged seasoning, and an area from 1.6 cm to 1.8 cm from the second side of the pork in the direction of the first side is exposed to outside air, , the first surface is spaced apart from the inner bottom surface of the aging container in which the aging seasoning is contained,
The aged seasoning is soybean paste; A natural extract that is a mixture of chrysanthemum fruit extract, sea grape extract, sea cucumber extract, spirulina extract, and serrata extract; and an additive in which glycerin fatty acid ester, citric acid, aspartame, phenylalanine and stevioside are mixed,
The step of preparing the aged seasoning is based on 1000 parts by weight of water, 5 to 10 parts by weight of the berry fruit extract, 20 to 25 parts by weight of the sea grape extract, 10 to 15 parts by weight of the sea cucumber extract, 3 to 5 parts by weight of the spirulina extract The first step of preparing a juice of a natural extract mixed with parts and 25-30 parts by weight of the Sangbaek skin extract, and mixing 15% by weight of the natural extract juice, 10% by weight of citron juice, and 75% by weight of soybean paste, and aging at 12° C. for 144 hours A method of aging pork, comprising a maturation step, and a second aging step of aging at 8° C. for 5 days by mixing 98.5 wt% of the first aged soybean paste and 1.5 wt% of the additive having completed the first aging step.

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