KR20220114134A - Manufacturing method of processed food with restructured meat using pork - Google Patents

Abstract

The present invention relates to a method for producing restructured meat processed food using pork. More specifically, the present invention relates to a method for producing restructured meat, which is characterized in that front and back portion meat of cold pork meat and pork backfat are cut into a predetermined size, and transglutaminase (TG) is added to the cut meat to cause an enzymatic reaction so as to bind and mold meat cut at the refrigerated temperature. Accordingly, when the meat is being grilled, the bound meat is prevented from falling apart. The restructured meat is restructured to bring out the taste of pork belly, which is a favorite part of Koreans, and is invented to promote new consumption of meat and achieve development for diversifying products.

Description

Manufacturing method of processed food with restructured meat using pork {Manufacturing method of processed food with restructured meat using pork}

The present invention relates to a method for manufacturing reconstituted meat processed food using pork, and to the production of reconstituted meat that gives the shape and taste of pork by using a binder and a physical method in pork in combination.

More specifically, the remaining meat (bump or sirloin) and back fat of the chilled pork are cut to a certain size, and TG (Transglutaminase, Ajinomoto Co.) is added to the cut meat to cause an enzymatic reaction, It relates to a method of manufacturing reconstituted meat processed food, characterized in that the cut lean meat and back fat are formed without freezing, so that the bound meat is not separated even by heating.

The consumption of samgyeopsal in Korea is one of the countries with the highest consumption of samgyeopsal in the world, and the price of samgyeopsal is also one of the most expensive countries in the world in terms of price by part. Therefore, countries that produce a lot of pigs are exporting pork (especially samgyeopsal) to Korea in a frozen state and are trying to export more in the future. Due to the recent outbreak of foot-and-mouth disease in Korea, a large amount of pork is piling up in freezers due to the suspension of exports by processing companies that were exporting them. Therefore, the problem of processing such residual pork is occurring. In addition, the use of reconstituted meat products using parts that cannot be distributed as fresh meat for table use or whose value is low is increasing day by day in Western society due to the booming food service industry and instant food industry. In Korea, the use of reconstituted meat is increasing due to the expansion of the supply of frozen foods.

As a prior art on reconstituted meat, in the US patent (US patent 5,387,424), a process for bonding reconstituted meat to bones was patented (Mendenhall et al., 1995), and in the US patent (US patent 4,210,677), muscle protein was A method of cutting meat into cubes for extraction, combining the meats, and freezing was patented. At this time, one of the physical methods, such as a massager or a tumbler, was used, and after adding salt and phosphate, it was operated and then molded. Similar and related patents include US patents 4,539,210 and 4,544,560, which physically cut red meat into chunks and used a rotary knife softener to adjust the amount of salt and phosphate to manufacture reconstituted meat.

The technical problem to be achieved by the present invention is that in the prior art, although artificially bound pork belly meat was produced through freezing, a phenomenon in which the bound parts were separated during cooking was a disadvantage. Therefore, in the present invention, the present invention is a technology for manufacturing reconstituted meat by binding the red meat and the back fat by using the whole pork, Fuji or other red meat with back fat. It is characterized by avoiding it.

In addition, in the prior art, when reconstituted meat is manufactured, frozen reconstituted meat has a disadvantage in that when the ground meat is not used, the binding parts are separated during heating, thereby losing marketability. In order to solve this problem, the present invention uses residual pork and pork back fat to add TG, an enzyme agent, to cause an enzymatic reaction, and to perform compression at the same time to further enhance the binding effect. That is, it provides to devise a technology for manufacturing a new type of processed reconstituted meat processed food in which the bound meat is not separated even by heat during cooking even if it is not frozen during binding and molding of pork.

Therefore, according to the present invention,

First, in the prior art, in the case of pork belly meat artificially bound through freezing, there was a disadvantage in that the bound part was separated during cooking. It is a technology for manufacturing reconstituted meat by binding the red meat and its back fat. It enables strong binding using TG binder without freezing, and has the effect that separation does not occur even during cooking.

Second, in the prior art, when reconstituted meat was prepared, frozen reconstituted meat had a disadvantage in that the binding parts were separated when heated when not using pulverized meat, thereby losing marketability. However, it showed an excellent effect of maintaining the original pork flavor and tender meat quality.

1 is a basic processing process diagram for the manufacture of reconstituted meat processed food according to the present invention.
Figure 2 is a photographic view of the final reconstituted meat processed food produced according to the present invention.

In order to achieve the technical object of the present invention described above, the present invention relates to a method for manufacturing a reconstituted meat processed food using pork, which uses a combination of a pork binder and a physical method to produce the shape and taste of samgyeopsal It relates to the manufacture of reconstituted meat processed food.

In more detail, pork meat and back fat are cut to a certain size, TG is added to the cut meat, molded, and put into a press mold of a certain shape, while applying pressure under refrigeration temperature conditions, enzymatic reaction It is characterized by a new type of reconstituted meat manufacturing method that causes the above-mentioned lean meat and back fat to bind and mold them, so that the binding parts do not separate even during cooking.

For the lean meat used at this time, whole pork, Fuji, or other meat can be used, and it is preferable to use back fat because the fat is excellent in medium fat, but it is not produced in quantity in terms of quantity. In addition, the addition of the enzyme agent uses TG for hydration or TG for powder developed using microorganisms, and for hydration, 1% of the meat is mixed with 4 times the amount of TG in water.

The binder used in the present invention is characterized in that the reconstituted meat is prepared using an enzyme called TG (Transglutaminase; Ajinomoto, Japan) produced by microorganisms. TG is an enzyme that exists abundantly in nature, and it is an enzyme that significantly improves the physical properties of food containing proteins. In addition, TG is a unique enzyme with a function of polymerizing a protein substrate through a crosslinking reaction, and in the absence of a primary amine, water becomes an acyl receptor and glutamine residues are deamidated.

Hereinafter, specific examples will be given to help the understanding of the present invention. However, the embodiments according to the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described below.

The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

Hereinafter, the process of manufacturing the mixed meat will be described in more detail as follows.

In order to solve the problems in manufacturing the above-mentioned frozen reconstituted meat, the raw meat is refrigerated or fresh pork is used. There is a problem with the side, so back fat is used. Raw meat is cut to a certain thickness after removing connective tissues as much as possible, shaping it, and cutting it to a certain thickness. Also, the back fat is cut to a certain thickness.

In the raw red meat, unnecessary parts are removed in advance to facilitate the production of reconstituted meat, and the size is uniformly cut to a thickness of about 2 cm, and the back fat is thinly cut to a thickness of 1 cm to bind, and the final product In consideration of the shape of the red meat, measure the weight of the red meat and fat to make the red meat layer - fat layer - red meat layer - fat layer - red meat layer into a square shape. According to the measured weight, apply the binder pre-hydrated with Activa TG-B (for hydration), a type of TG, evenly on the raw red meat and fat. Also, when using Activa TG-B (for powder), which is used in powder form, apply it evenly on the front and back of the raw meat.

Then, the packaging is arranged in a polyethylene vinyl bag in the order of red meat layer - fat layer - red meat layer - fat layer - red meat layer. At this time, the compression is characterized in that in order to prevent deterioration of the quality of the fresh meat, the refrigeration temperature is 3 to 6° C. in an atmosphere, and the pressurization is performed at a pressure of 5 kg/cm 2 for about 4 hours.

The main point of the present invention is to take out the bound meat and vacuum-pack it to make a product. It is to prepare reconstituted meat that binds together with back fat using pork chops, joe, etc. without freezing, which Koreans like. The present invention is described in detail with drawings and examples as a technology for producing a new type of reconstituted meat in which the meat tastes of and is not separated even by heating.

A specific main process for making the final product shown in FIG. 1 can be roughly divided as follows.

Step 1

Calculate the final reconstituted meat as a ratio. For pork red meat, except for pork belly, such as jeonji or fuji, we use cut meat. Back fat is used as fat for reconstituted meat. At this time, red meat and fat are prepared in 5 or 7 layers (FIG. 2). The whole meat to fat ratio is 2:1.

Step 2

Raw red meat is shaped and cut to an appropriate thickness (1.5 to 2.5 cm) for molding. Cut the back fat by shaping it to a suitable thickness (0.5 to 1.5 cm) for shaping. Based on the weight of raw pork and back fat, TG (Transglutaminase) is hydrated at a concentration of 0.5% to 1.5%. During hydration, add about 4 times the amount of TG, and stir vigorously to mix TG in the added water.

Step 3

Take out the raw meat with TG and put it into the mold by arranging the red meat and fat on a regular wrapping paper before putting it into the mold. At this time, the shape arranges the red meat and fat while thinking of the final product.

Step 4

Reconstituted meat after arrangement induces an enzymatic reaction with the effect of enzymes and pressure applied in the refrigerator. At this time, the refrigeration temperature condition is around 4℃ and the reaction time is 2 to 6 hours. The product after the enzymatic reaction is taken out of the mold and used as a final product.

Example 1.

The refrigerated meat was molded and TG was dissolved in water by concentration (0%, 0.5%, 1.0% and 1.5%), and then mixed with the meat. The mixed reconstituted meat was shaped to a certain thickness, molded in the refrigerator for 4 hours, and then the molded meat was taken out and cut to obtain a final product.

Example 2.

The refrigerated reconstituted meat was molded, the TG content was set to 1.0%, and an experiment was performed according to the binding temperature. At this time, the temperature was carried out at refrigeration temperature and room temperature. After each temperature was molded for 4 hours, the molded reconstituted meat was taken out and cut to obtain a final product.

Whether the product manufactured by the present invention has the desired effect was evaluated by measuring the tensile strength of the product combined with the sensory test.

As a result of analyzing the general components of samgyeopsal purchased from three regions of the surveyed region to obtain information on samgyeopsal prior to conducting the experiment on the present invention, the moisture content of samgyeopsal in the S region was 45.65-50.55%. range, and the fat content was in the range of 32.35 to 39.92%. In the case of area B, the moisture content was 53.11~61.16%, which was higher than that of areas S or W, and the fat content was relatively low.

As a result of testing the color change of the reconstituted meat prepared in Examples, as shown in Table 1, the L value (brightness) of the sample measured before the experiment was 40.70, the a value (redness) was 14.24, and the b value (yellowness) was 3.13. However, after adding TG and applying pressure, the L value showed a tendency to increase, and the a value decreased to 11.46, showing a tendency to become thinner than before treatment.

[Table 1]

In addition, as a result of manufacturing by concentration, the pressing loss was in the range of 0.56% to 1.70%, and the cooking loss was in the range of 19.63% to 23.29%, indicating that the loss decreased as the concentration increased. . As shown in Table 2, the tensile strength of reconstituted meat according to concentration could not be measured because of no binding in the control group, and 102.5 g in the 0.5% addition, 140.3 g in 1.0%, and 117.0 g in 1.5% growth. The heated meat showed tensile strengths of 160.3 g (0.5%), 218.2 g (1.0%) and 208.0 g (1.5%).

[Table 2]

As a result of the sensory test of reconstituted meat (Tables 3 and 4), the meat color was the highest in the 1.5%-added group at 7.6, and there was no difference in the other treated groups. In the binding state, the 0.5% and 1.0% addition groups were 6.5 and 6.4, indicating better binding compared to the control group, and similar results were found in overall shape and preference. In the case of heated meat, the addition of 1.0% or more showed better results up to the addition of 0.5%.

[Table 3]

[Table 4]

The optimal embodiment of the present invention described above has been disclosed. Although specific terms are used in the detailed description of the present invention, they are used only for the purpose of describing the present invention and not to limit the scope of the present invention as set forth in the claims.

Claims (8)

Reconstituted meat processed food using pork, characterized in that the meat is cut to a certain size, and TG (Transglutaminase) is added to the cut pork to cause an enzymatic reaction to prevent the binding meat from being separated even after binding and molding and baking manufacturing method. The method of claim 1,
The TG (Transglutaminase, transglutaminase) addition is reconstituted meat processing using pork, characterized in that binding and molding using at least one of TG-B for hydration or TG-B for powder developed using microorganisms Food manufacturing method. 3. The method of claim 2,
The added amount of TG-B for hydration is characterized by mixing 0.5% to 1.0% of the amount of meat with 4 times the amount of water, and the amount of TG-B for powder added is enough to cover the whole cut side of the meat. Method for manufacturing reconstituted meat processed food using pork, characterized in that binding and molding. 4. The method according to any one of claims 1 to 3,
The binding and molding of the pork is 3 to 6 ℃ under a refrigeration temperature, and the pressurization is a pressure of 5 kg / ㎠ at a pressure of 6 to 24 hours to produce a product, characterized in that the production of reconstituted meat processed food using pork Way. 4. The method according to any one of claims 1 to 3,
As a part of the meat used for the pork, in the case of red meat, the pork front and back meat are used, and the fat is the back fat. 4. The method according to any one of claims 1 to 3,
The red meat of the pork is cut to a certain thickness of 2 to 3 cm, and the back fat is cut to about 1 cm and bound to fit the size of the forming mold. manufacturing method. 4. The method according to any one of claims 1 to 3,
According to the shape of the final product to be produced, 5 layers (red meat layer - fat layer - red meat layer - fat layer - red meat layer) or 7 layers (red meat layer - fat layer - red meat layer - fat layer - red meat layer - fat layer - red meat layer) A method of manufacturing reconstituted meat processed food using pork, characterized in that it is manufactured in any one form. Reconstituted meat processed food using pork prepared by the method of claim 7.

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