KR20210114138A - Manufacturing Method of Dry Cured Ham - Google Patents

Abstract

The present invention relates to a method for manufacturing fermented cured hams comprising: a process of dividing slaughtered raw meat; a process of preparing lava seawater salt and Sichuan pepper powder as a curing object; a process of applying the curing object to the divided meat and salting the same; and a process of ripening the cured divided meat by controlling a temperature and humidity in a ripening storage. The process of aging the cured divided meat includes: a) a step of firstly ripening the divided meat at a low temperature of -3 to 5℃ for 8 to 16 weeks; b) a step of secondly ripening the divided meat by increasing a temperature for 4 to 8 weeks; and c) a step of thirdly and fully ripening the divided meat for 4 to 8 weeks at room temperature. The curing process cures the divided meat to apply the curing object to a muscle surface and inner muscle by inserting the cured divided meat into a hydrostatic pressure pressing device, and pressing and curing the same. The present invention can create an added value of pork.

Description

Fermented raw ham manufacturing method {Manufacturing Method of Dry Cured Ham}

The present invention relates to a method for manufacturing fermented raw ham, and in particular, proposes a new process capable of producing high-quality fermented ham while shortening the aging period.

Pork is a meat enjoyed by many people because it is rich in nutrition and excellent in taste. In terms of pork, parts such as pork belly and neck are popular, so the unit price is high.

When looking at the domestic consumption propensity, the preference difference is very clear. For the preferred cuts, the production per pig is only about 30-40%, but the consumer preference has reached a whopping 93%. The low price and low consumer preference are hindering the development of the pig and meat processing industries. In particular, among the low-fat parts, the hind legs accounted for 27% of the total inventory when comparing inventory by region. The hind leg, a typical low-fat part, has a low fat content in the meat and is not suitable for roasting, so it is necessary to create a new market by manufacturing products that can increase the utilization of these parts and improve added value. do.

Fermented raw ham, which is produced mainly from the hind legs, is not known to the public, but recently, the consumption of high-quality meat products such as salami and ham, which are fermented and aged meat products, is increasing, and it is becoming an alternative to promoting consumption of non-preferred parts. However, it takes a long manufacturing period in the fermentation and drying processing stages of pork, and it is not easy to manufacture fermented raw ham comparable to foreign high-quality products under domestic weather or seasonal conditions, so technology development is required.

Aging meat is a good way to soften the meat quality. In general, as time passes after slaughtering livestock, the animal becomes rigid after death and becomes tough and flavorless. Artificial ripening promotes protein decomposition and softens the meat quality by storing it at a specific temperature for a certain period of time. In addition, in order to obtain a short-term aging effect, a softener, pineapple, kiwi, or pear may be used in the meat, but the deep taste may be somewhat reduced if the meat is aged for a short period of time.

Dry aging as a method of aging meat is dry aging in which the meat is aged by hanging upside down in a well-ventilated place. It is a difficult method that requires exposure to air in a place with good air circulation and aging. The outside can be dried and twisted and moldy, so the loss rate is rather large because the outside is cut out and only the inside is grilled. On the other hand, Ÿ‡aging is a method of aging in a moist state by blocking the evaporation of moisture through vacuum packaging. In the case of dry aging, it is less juicy but has a strong flavor and flavor, but Ÿ‡aging has a juicy and soft texture.

It is difficult to manufacture high-quality fermented raw ham with this known aging method, and new technologies have been proposed to suit the domestic situation.

According to Patent Registration No. 10-1183126, as a method for manufacturing fermented raw ham of pig hind legs, a method of fermenting and drying the hind legs of pigs for 8 to 14 months after salting and washing the shaped hind legs with salt and soybean paste is proposed. According to this technology, the use of soybean paste does not increase salinity and has low water activity, so storage efficiency is high. .

In addition, according to Patent Registration No. 10-1418546, raw ham is manufactured by salting and natural drying of pork, but the divided and shaped pork cells and Fuji are pre-cooled in a refrigerator for a certain period of time and passed through a pre-cooling process for a certain period of time. A method for producing fermented raw ham is proposed in which the pork is salted over the salting period while soaking in a predetermined flavor in a salting room, and the pork after the salting period is washed and aged and dried at room temperature.

This technology maintains a temperature of 05-66°C and a humidity of 90% in the salting room during the salting process, and the salting period is 20-22 days in 80% sea salt based on 10 kg of pork weight including batteries or Fuji. However, if the weight of the pork increases by 1 kg, it is required to be further salted for an additional period of 2 days in 80% sea salt. After the salting period has elapsed, the salted pork is washed with lukewarm salt water and It is hung in a drying room and dried and aged for 6 to 9 months, while a waterproofing sheet is laid on the bottom of the salting room for the smell of pork, and a material that emits natural fragrance is laid on the sheet, divided and shaped and then pre-cooled. It is demanded that the flavor from the natural flavoring material be absorbed into the pork by placing it.

On the other hand, according to Patent Registration No. 10-1731783, pork is put in the brine solution, brine for 1 to 5 days at 1 to 5 ° C, and first aged, 5 to 15 parts by weight of fruit juice compared to 10 parts by weight of pork, yeast Addition of 200 to 250 parts by weight of live beer, secondary aging for 1 to 3 days, and drying the secondary aged pork at a temperature of 30 to 50 ° C. for 10 to 20 hours. A manufacturing method is proposed.

In this prior art, salting conditions are difficult and additional raw materials are used a lot, so it is difficult to obtain the unique flavor of pork. There are limits to what you can do.

Therefore, in order to promote domestic pork consumption and provide high-quality products, there is a need for a new fermented raw ham manufacturing method that reduces the manufacturing period, simplifies the manufacturing process, and lowers the salinity while meeting the preference of Koreans.

The present invention has been devised under the technical background described above, and an object of the present invention is to provide fermented raw ham with excellent flavor while reducing the manufacturing period and simplifying the manufacturing process.

Another object of the present invention is to provide a novel fermented raw ham manufacturing method that is not high in salinity, has excellent texture, and is suitable for Koreans' preferences, without significant change in taste due to additional ingredients.

Another object of the present invention is to provide a new method for effectively maintaining ripening and manufacturing high-quality fermented raw ham even in a domestic weather environment.

In addition, other objects and technical features of the present invention will be presented in more detail in the following detailed description.

In order to achieve the above object, the present invention is a step of dividing the slaughtered raw meat, preparing lava seawater salt and bark powder as brine, applying a brine to the divided meat and brine, aging the salted divided meat Aging by controlling temperature and humidity in a high temperature, a) primary low temperature aging for 8 to 16 weeks at a low temperature of -3 ° C to 5 ° C, b) 2nd aging for 4 to 8 weeks while increasing the temperature It includes a process of aging at elevated temperature, c) 3rd full ripening at room temperature for 4 to 8 weeks, and the salting step is to charge the salted divided meat in a hydrostatic pressure device and pressurize the meat to apply pressure to the muscle surface and internal muscles of the divided meat. It provides a method for producing fermented raw ham, characterized in that the salting is carried out so that the salted water is penetrated.

In the present invention, the salting process is to prepare a mixed brine in which lava seawater salt and bark powder are mixed in a weight ratio of 90: 10 to 99: 1 and apply to the divided meat, After applying to the meat, lava seawater salt can be applied secondarily to the divided meat.

In addition, it is preferable that the present invention includes a process of aging while maintaining the supercooled state of the split meat salted in the aging step.

According to the present invention, it is possible to provide fermented raw ham excellent in flavor while reducing the manufacturing period and simplifying the manufacturing process. In particular, it can contribute to promoting consumption of non-preferred parts of pork and creating added value for pork by manufacturing fermented raw ham using the salt generated during the lava seawater desalination process and the hind leg, which is a non-preferred part of pork.

Fermented raw ham produced according to the present invention is not high in salinity, does not change in taste due to additional ingredients, has excellent texture, and is a new fermented raw ham suitable for Korean preference. can be

In addition, manufacturing using Jeju's clean resources, lava seawater salt and black pork, has a large differentiation from imported products and existing domestic products, and can improve the level of domestic pork processed food. As a result, domestic livestock farmers and meat processing companies It will be possible to increase the competitiveness of the country and greatly contribute to the quality improvement of domestic pork.

1 is a fermented raw ham manufacturing process diagram of the present invention
Figure 2 is a schematic diagram showing the pressure salting process
3 is a picture of divided and shaped pork
4 is a photo showing an example of the salting process
5 is a schematic diagram showing a batch system for mass production of fermented raw ham

The present invention proposes a new fermented raw ham manufacturing method using non-preferred parts such as pork fuji.

Specifically, lava seawater salt is used as the salting water, and the salting effect is improved by using the vinegar, and the taste and flavor of raw ham are excellent. In addition, pressurized salting is performed during the salting process so that the salted water penetrates well into the pork muscle, thereby increasing the aging efficiency. In addition, electric field supercooling is applied during the aging process to produce fermented raw ham with excellent texture and flavor while allowing the pork to ripen in a short period of time.

Fermented raw ham is a high-quality meat product. Jamon from Spain, Parma from Italy, Geumhwa ham from China, and country ham from the United States are known all over the world. The production period usually takes 12 months or more, and depending on the part, it can be fermented for more than 24-36 months.

It takes 15 to 36 months of long time and effort to make jamon. First, you need to purchase high-quality and hygienic meat that weighs about 7-8 kg. For salting and washing, the hind legs of pigs are immersed in natural sea salt, salted for one day, and then washed without using any artificial additives according to the traditional method. Harmons that have been washed with salt are hung in a warehouse where the temperature and humidity can be controlled and stored for about 90 days. Harmon is stored in a warehouse and dried slowly. The fat is evenly distributed between the muscles, creating an optimal taste and aroma. 30-40% of the initial weight is reduced during the period of storage of this harmon. In the case of imported jamon, it is made in a dry, cold region and takes twice as long as other jamons to ripen, so the meat is chewy and chewy.

On the other hand, in the present invention, while shortening the manufacturing period and simplifying the manufacturing process, it provides a Korean-type fermented raw ham with low salinity and excellent ripeness, and proposes a new process for this.

In order to manufacture fermented raw ham suitable for domestic conditions, it is necessary to optimize processing conditions such as temperature, humidity, aging and fermentation period, and amount of salt. The process of manufacturing fermented raw ham largely includes a salting process, maturation, and fermentation process, and since it is a product that is highly affected by temperature and humidity, equipment is required to maintain temperature and humidity, for example, for fermentation and maturation. Traditional methods such as crypts or cold storage may be used. In addition, as factors affecting the quality of fermented raw ham, the variety and quality of the raw meat, the type of salt in the salting process, fermentation temperature and period, etc. should be controlled.

In the present invention, for the production of high-quality fermented raw ham, as shown in the process diagram of FIG. 1, dividing the slaughtered raw meat (S110), preparing lava seawater salt and vinegar powder as brine (S120), to the divided meat A new process is proposed, including the step of applying and brine brine (S130), and the step (S140 ~ S160) of aging the salted divided meat by controlling the temperature and humidity in the aging room.

First, as the raw meat, pork Fuji is preferable. The hind legs of slaughtered pigs are divided and shaped with bones included to prepare them for raw ham production. The hind legs used for fermented raw ham have a low consumer preference when selling general meat, as well as a high percentage of inventory processing due to poor consumption. .

As a brine, salt produced during the lava seawater desalination process is used instead of general sea salt to increase the added value of the hind legs, a non-preferred part of pork, while differentiating the aging period and conditions and the quality of the final product compared to imported products.

Lava seawater salt is a by-product generated in the process of desalination of lava seawater. Lava seawater passes through the basalt layer of Jeju Island and is completed by adding special minerals. Although it is seawater, lava seawater is collected from land. In particular, it is not exposed to the external environment, so the water temperature (16~18 degrees) and pH (7.3~7.5) are kept constant. It is in the spotlight as clean water, and it is known that the content (hardness) of minerals such as magnesium and calcium is over 5000. When 99% of the salt is removed from lava seawater, it becomes pure water, which is demineralized water. The removed salt can be used in various ways for mineral water cosmetics, etc. this is created

There is a difference in moisture content and mineral content depending on the type of salt used in manufacturing fermented raw ham. In the present invention, fermented raw ham rich in minerals can be produced by using lava seawater salt.

In addition to the lava seawater salt, in the present invention, the bark powder is used as the brine. Zanthoxylum piperitum is a plant belonging to the family Cygnaceae and is also called Zephyr and Zenpy. It is used to dry fruits or leaves. In oriental medicine, it is used as a medicine for heartburn, diarrhea, dysentery, gastritis, digestive disorders, and as a remedy for roundworm. In particular, it is being studied and reported to be effective against cancer, SARS, and O-157 E. coli, as it has an excellent ability to kill bacteria.

In the present invention, the short-term aging of pork is induced and unwanted deterioration is prevented during the aging process by using the unique flavor of the bark as well as the antibacterial activation effect of the bark to use it as a brine for the aging of pork with lava seawater salt. During the aging process of pork, it removes odor and improves flavor.

The salting process is to prepare a mixed brine mixture of lava seawater salt and bark powder in a weight ratio of 90: 10 to 99: 1 and apply it to the divided meat, or firstly apply the same ratio of the bark powder to the divided meat After 5 to 10 hours have elapsed, lava seawater salt can be applied to the divided meat secondarily. In addition, salting may be carried out over a long period of time for several days while repeatedly applying lava seawater salt and bark powder in small amounts to the surface of pork as salting materials.

On the other hand, in the present invention, the salting step may be performed by charging the salted cut meat into a hydrostatic pressure device and pressurizing the salted meat so that the salted water penetrates into the muscle surface and internal muscle of the divided meat. 2 is a schematic diagram showing the pressure salting process, in a state in which the salted pork 100 is wrapped in the packaging material 110 in the isostatic pressing device 200 and loaded with a fluid (for example, water or air) When the pressure is applied to the pressure device, the same pressure is applied to the surface of the loaded pork in each direction, and the surface brine is under pressure to increase the penetration.

Through this pressurized salting, it is possible to obtain the effect of first blocking external bacteria by salting the surface of the pork muscle. can do.

In the present invention, the process of aging the salted divided meat by controlling the temperature and humidity in the aging cell can be performed sequentially at different temperatures. (See step S140 to S160 in FIG. 1 )

First, the primary low-temperature aging is performed at a low temperature of -3°C to 5°C for 8 to 16 weeks. In the low-temperature aging process, it is possible to induce deep aging while preventing unwanted spoilage of pork, and if necessary, low-temperature aging can be performed in a warehouse-type closed space with controlled temperature and humidity and blocked from the outside.

After the low-temperature aging is completed, the second aging at elevated temperature is carried out for 4 to 8 weeks while slowly increasing the aging temperature. During the aging period at elevated temperature, the humidity can be increased while maintaining good external air circulation. After that, the third ripening process is performed at room temperature for 4 to 8 weeks. During the ripening process, the humidity is maintained so that the outside air is circulated well, and the fermentation of pork is deepened. The fermented texture of the pork is improved and the flavor is further improved through the aging and ripening process at elevated temperature. If necessary, the ripening process may be performed by including it in the elevated temperature aging.

The aging step may include a process of aging while maintaining a supercooled state of the marinated cut meat, and preferably, a part or all of the first low temperature aging step may be performed by supercooling and aging.

Due to the nature of fermented aged meat products, it takes a long time to complete aging, and in order to continuously produce products of uniform quality, temperature and relative humidity must be maintained suitable for aging. In the present invention, by applying an electric field supercooling system that can maintain the supercooled state of the edible meat and store it for a long period of time during the aging of pork, the aging and fermentation process is controlled and high-quality fermented raw ham is manufactured.

The Electric Field Refrigerator System adds energy from an electric magnetic field to vibrate the water molecules of food and suppresses the formation of ice crystals in water to maintain a supercooling state of -3°C to -1°C, It limits the movement of water molecules during freezing and thawing to minimize the deterioration of quality due to freezing purification of water molecules. Pork maturation using this supercooling technology can maintain good freshness, reduce tissue destruction, shorten the maturation time, and double the effect of aging pork by showing good results in reduced thawing, reduced heating and water holding capacity. can

In addition, in the present invention, fermentation conditions and aging conditions may be different as needed, such as the amount of salted water used or permeated, etc. For example, primary low-temperature aging to which electric field supercooling is applied is performed 90% or more of the entire aging period, and aging at elevated temperature And full ripening may be performed as a final finishing step. In this case, the overall aging period may be shorter due to low-temperature aging with electric field supercooling applied.

Example - Jeju Black Pig fuji used Fermented raw ham Produce

Jeju black pigs were slaughtered and stored refrigerated at a temperature of 4°C for 24 hours. After that, the pork was shaped and the Fuji was divided to prepare the raw meat. 3 is a picture of divided orthopedic pork, showing the hind leg muscles and the surface skin including bones, and the divided cut surface reveals the muscles. For a typical fermented raw ham portion, this split meat itself is sufficient, and if necessary, a cut may be made in the split meat to form a partial incision in order to increase the salting effect.

The divided raw meat is salted while repeating the process of sufficiently coating the surface with lava seawater salt. During the salting process, the raw meat powder may be applied to the surface of the raw meat in advance, and then lava seawater salt may be sequentially applied or a mixture with lava seawater salt may be repeatedly applied to the raw meat surface. The amount of brine may vary depending on the size and weight of the divided raw meat, and it can be used in the range of 5 to 20% of the weight of the raw meat. have. In this embodiment, the cuticle powder corresponding to 0.5% of the weight of the raw meat is first applied to the surface of the raw meat, and then lava seawater salt corresponding to 10% of the weight of the raw meat is subsequently applied, and then the salting state is maintained for 5 to 10 hours. did. 4 is a photograph showing an example of the salting process.

The raw meat coated with the salting material may be charged into the hydrostatic pressure device as described above to perform the pressure salting process.

The raw meat that has been salted goes through a maturation stage afterward. Aging can be carried out for a period of 6 months to 1 year, and it is important to maintain proper temperature and humidity and to control the raw meat not to freeze during low-temperature aging. In this example, the aging step was carried out for 8 weeks while maintaining the temperature of 4 ℃ as the first low-temperature aging. Then, as the second aging step, the temperature was gradually increased and maintained for 4 weeks until the temperature reached room temperature. Finally, the third ripening process was performed at room temperature for 4 weeks.

All aging processes were carried out in a closed small aging cell, and during the first low-temperature aging, external air was not allowed to pass through, and external air was periodically circulated during the second aging at elevated temperature and the third full ripening.

Example - Fermented raw ham mass production system

Although the previous embodiment is suitable for producing a small amount of fermented raw ham in a small-scale aging warehouse, mass production is required and a relatively long maturation period is required in order to distribute the actual fermented raw ham to various regions and supply it to many consumers. Due to the nature of this, a system in which aging occurs sequentially is required.

In this example, a batch system was used so that the aging step was carried out in a circular manner and a large amount of fermented raw ham could be produced. 5 is a schematic diagram showing a batch system for mass production of fermented raw ham, and shows a warehouse-type large aging cell 300 in which the inflow of air from the outside is controlled and the temperature and humidity inside are controlled. A temperature and humidity control unit 310 may be installed in the center of the aging storage, for example, and a circulation type aging line may be arranged around it. The aging line is divided by section or sector so that temperature and humidity can be controlled differently, and the raw fermented ham meat 100 can be moved automatically according to the aging period.

For example, the first low-temperature aging is performed in section I, and thereafter, the second aging at elevated temperature in section II and the third full ripening in section III may be sequentially performed. In the final section IV, the inspection and packaging steps may proceed. In addition, by partially installing the supercooling system 320 in section I, it is possible to proceed with aging while maintaining the raw meat in a supercooled state in this process. The supercooling section may vary depending on the amount of raw meat to be aged or the degree and period of maturation, and for this purpose, a tunnel-type supercooling system may be installed inside the maturation room.

The manufacturing method of the present invention proposes a unique manufacturing process in consideration of the domestic natural environment and circumstances that are different from famous foreign fermented raw ham production sites, and provides differentiated high-quality livestock products using pork and specific salted products in a specific region in Korea It will be able to respond to the openness of the FTA livestock market and contribute to fostering a sustainable livestock industry.

Although the present invention has been exemplarily described through preferred embodiments above, the present invention is not limited to such specific embodiments, and various forms within the scope of the technical idea presented in the present invention, specifically, the claims may be modified, changed, or improved.

100: Raw fermented ham raw meat 110: Salted packaging material
200: hydrostatic pressurizer 300: aging high
310: temperature and humidity control unit 320: supercooling system

Claims (3)

dividing the slaughtered raw meat,
Preparing lava seawater salt and bark powder as brine;
A step of applying a brine to the divided meat and brine;
A step of aging the salted divided meat by controlling the temperature and humidity in an aging warehouse,
a) Primary low temperature aging for 8 to 16 weeks at a low temperature of -3 ° C to 5 ° C,
b) Aging at a secondary temperature for 4 to 8 weeks while increasing the temperature,
c) It includes the process of 3rd ripening at room temperature for 4 to 8 weeks,
The salting step is characterized in that the salted meat is charged into the hydrostatic pressure device and pressure-dried so that the salted water penetrates into the muscle surface and internal muscles of the divided meat.
Fermented raw ham manufacturing method.
According to claim 1,
The salting process is to prepare a mixed brine in which lava seawater salt and bark powder are mixed in a weight ratio of 90: 10 to 99: 1 and apply it to the divided meat, or after applying the bark powder to the divided meat 2 A method for producing fermented raw ham, characterized by applying lava seawater salt to the divided meat.
According to claim 1,
A method for producing fermented raw ham, characterized in that it comprises the step of aging the split meat salted in the aging step while maintaining a supercooled state.

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