KR20220149361A - Manufacturing method of retort baby food - Google Patents

Abstract

Provided is a method for producing retort pouch baby food. Specifically, the method for producing retort pouch baby food comprises: a first step of immersing meat in an immersion liquid formed of a barley hot water extract and carbonated water, and then removing water from the immersed meat; a second step of first aging at a refrigeration temperature by applying oil to a surface of the meat from which the water is removed; a third step of cutting the meat after the first aging; a fourth step of mixing the cut meat with an aging powder formed of starch and a rice bran powder and secondary aging at a refrigeration temperature; a fifth step of putting the meat after the secondary aging in water at 90 to 95℃, boiling the meat for 5 to 10 minutes, and then cooling the meat to 15 to 20℃; a sixth step of mixing radish, cabbage, carrot, onion, kelp, green onion, maitake fruiting body and purified water and then heating to form a base broth; a seventh step of mixing rice, sub-materials and the cooled meat with the base broth and then heating to form a baby food composition; and an eighth step of sterilizing the baby food composition by mixing the same into a retort pouch container. Accordingly, provided is the method for producing retort pouch baby food capable of maintaining an inherent taste, flavor and texture of meat even after retort sterilization.

Description

Retort baby food manufacturing method {MANUFACTURING METHOD OF RETORT BABY FOOD}

The present invention relates to a method for producing retort baby food, and more particularly, to a method for producing retort baby food in which the taste and quality of the baby food are improved by processing to maintain the original texture and flavor of meat.

Weaning food is a food for supplying nutrients that babies may lack with only breast milk or formula, and is mainly made in a soft and easy-to-digest form. In the past, products that can be consumed by folding in water were mainly released in powder form, but recently, products that are contained in baby food packs and can be consumed immediately by squeezing them, or products that have a short shelf life in a homemade format and are delivered to your home. Therefore, the form of baby food is diversifying.

If weaning food is classified by period, it can be divided into early weaning food for 4-6 months, intermediate weaning food for 7-9 months, late weaning food for 10-12 months, and complete weaning food for 12 months or more. Specifically, it is a method of increasing the type and amount of raw materials used in baby food, starting with rice, which is the initial baby food, and adding small amounts of grains, vegetables, fruits, and meat for each season.

In the past, meat such as beef was recommended to be used after late weaning, when digestibility was improved, but it was found that iron received from the mother during the fetal period was rapidly consumed compared to the growth rate of the baby, and as the baby's weight increased, anemia was reduced. As research results have been reported that there is a risk of contracting the disease, it is recommended to use beef from the early stage of weaning. Accordingly, research is being conducted on a method of processing meat that can be eaten softly while effectively maintaining the taste and nutritional components of the meat added during the production of baby food.

On the other hand, retort food refers to a product that is sealed by putting cooked food in a packaging container such as a single-layer plastic film, metal foil, or a pouch adhering the same in multiple layers, and sterilizing it at high temperature. In general, autoclaving in retort food is performed at a temperature of 110 to 125° C. for 10 to 40 minutes. Most of the microorganisms inside the packaging container are killed through this retort treatment, so retort food can be stored for a long time without any additives such as preservatives, and it is convenient to open and reheat.

Specifically, as in Prior Art 1 (Korean Patent Application Laid-Open No. 10-2017-0142809), a technology related to baby food using the characteristics of retort is presented. However, as the cooked food is further heated at a high temperature for retort sterilization, the meat contained in the food does not maintain its original shape and is decomposed or provided with a soft texture, satisfying the preferences of babies who are sensitive to taste and texture. There is a problem that it is difficult to do, and improvement is requested|required.

(Patent No. 0001) Republic of Korea Patent Publication No. 10-2017-0142809

In order to solve the above-mentioned problems, the present invention is to provide a method for producing retort baby food that can maintain the inherent taste, flavor and texture of meat even after retort sterilization.

In order to achieve the above object, the present invention provides a first step of immersing meat in an immersion liquid composed of barley hot water extract and carbonated water, then taking out the immersed meat to remove moisture, and applying oil to the surface of the meat from which the moisture has been removed. A second step of first aging at a refrigeration temperature, a third step of shredding the first-aged meat, and mixing the minced meat with an aging powder composed of starch and rice bran powder to secondary aging at a refrigeration temperature The fourth step, the fifth step of boiling the second-aged meat in water at 90 to 95 ℃ for 5 to 10 minutes, and cooling to 15 to 20 ℃, radish, cabbage, carrot, onion, kelp, A sixth step of mixing green onion, shiitake mushroom fruiting body and purified water, heating to form a base broth, and a seventh step of mixing rice, sub-materials and the cooled meat in the base broth, and then heating to form a baby food composition It provides a method for producing retort baby food, characterized in that it comprises an eighth step of sterilizing the step and mixing the baby food composition in a retort container.

In one embodiment of the present invention, the first step is characterized in that the immersion liquid is composed of 30 to 40 parts by weight of the hot barley extract and 80 to 90 parts by weight of the carbonated water with respect to 100 parts by weight of the meat.

In one embodiment of the present invention, in the fourth step, the aged powder is characterized by mixing 10 to 15 parts by weight of the starch and 10 to 15 parts by weight of the rice bran powder with respect to 100 parts by weight of the minced meat. .

In one embodiment of the present invention, the fourth step is characterized in that the aging for 180 minutes to 210 minutes at 2 to 5 ℃.

In one embodiment of the present invention, the fifth step is characterized by adding any one or more hot water extracts selected from broccoli, cauliflower, cabbage and paprika to the water for boiling the second-aged meat.

The method for preparing retort baby food of the present invention pre-treats meat by immersing it in carbonated water to soften the meat quality so that the baby can easily ingest it, and it is possible to remove the peculiar smell of meat.

In addition, the manufacturing method of the retort baby food of the present invention can enhance the flavor by removing the astringent taste caused by the carbonated water and imparting a savory taste together with the nutritional components of barley by composing the barley hot water extract together with the carbonated water as an immersion liquid.

In addition, the manufacturing method of the retort baby food of the present invention minimizes the loss of juice by forming a double layer on the meat surface through two aging processes using oil and aged powder, so that the original taste and flavor of meat can be maintained even after retort sterilization. .

In addition, the manufacturing method of the retort baby food of the present invention is expected to be able to further improve the taste and quality of the baby food through meat with excellent flavor and texture.

However, the effects of the invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart for explaining a method of manufacturing a retort baby food according to an embodiment of the present invention.

Hereinafter, a preferred embodiment of the method for manufacturing retort baby food according to the present invention will be described in detail with reference to the accompanying drawings. In the present specification, the refrigeration temperature may mean a temperature condition of a typical refrigerator. Specifically, the refrigeration temperature may be 0 to 5 ℃.

1 is a flowchart for explaining a method of manufacturing a retort baby food according to an embodiment of the present invention.

Referring to Figure 1, the method of manufacturing retort baby food of the present invention is a first step (S10) of immersing meat in an immersion liquid composed of barley hot water extract and carbonated water, then taking out the immersed meat and removing the water (S10), the water The second step (S20) of applying oil to the surface of the removed meat and first aging it at a refrigeration temperature (S20), the third step (S30) of shredding the first aged meat, and the minced meat into starch and rice bran powder The fourth step (S40) of mixing with the aged powder composed of the second aging at a refrigeration temperature, putting the second-aged meat in water at 90 to 95 ℃ and boiling for 5 to 10 minutes, and then cooling to 15 to 20 ℃ The fifth step (S50), the sixth step (S60) of mixing radish, cabbage, carrot, onion, kelp, green onion, shiitake mushroom fruiting body and purified water, and heating to form a base stock (S60), rice, sub-materials in the base stock and a seventh step (S70) of mixing the cooled meat and heating to form a baby food composition, and an eighth step (S80) of sterilizing the baby food composition by mixing it in a retort container.

That is, the present invention can provide the meat in a soft form while maintaining the original taste and texture of the meat even after retort sterilization through pretreatment and two aging processes of the meat contained in the baby food composition. In addition, by improving the flavor by removing the peculiar smell of meat, it is possible to further improve the taste of the whole baby food including it and the preference of drinkers.

Referring to FIG. 1 , S10 is a meat pretreatment process, and after immersing the meat in an immersion solution composed of a barley hot water extract and carbonated water, the immersed meat is taken out and water is removed. The meat may refer to various meats such as beef, pork, and chicken. The meat may be used in which the non-edible part has been removed, and according to the embodiment, it may be used in which the fat part that is difficult for infants to digest is removed.

In S10, after preparing the immersion liquid by mixing the hot barley extract and the carbonated water, the prepared meat may be immersed. That is, in the present invention, by pre-treating meat by putting it in barley hot water extract and carbonated water, it is possible to soften the meat quality and to remove the peculiar smell and odor of meat. In particular, in the present invention, by mixing and immersing the barley hot water extract with carbonated water, the unique savory taste of the barley hot water extract and the nutritional components of barley can be added. It is possible to provide meat with a savory taste.

The carbonated water may mean that carbon dioxide gas is added to water or drinking water naturally containing carbon dioxide gas. The bubbles contained in the carbonated water can shorten the time to remove blood from the meat, remove the smell of meat, and soften the meat quality.

The hot water extract of barley may be extracted by boiling barley in water. In one embodiment of the present invention, the hot water extract of barley may be formed by adding 10 to 20 parts by weight of barley to 200 parts by weight of water and boiling for 15 to 30 minutes. Barley hot water extract contains various nutrients such as beta-glucan, calcium, phosphorus, zinc, folic acid and vitamin B2 that barley has. In addition, it has been reported that the barley hot water extract has the effect of removing a significant part of carcinogens, harmful heavy metals, or pathogenic microorganisms contained in general water. That is, the present invention can simultaneously remove the odor of meat and the astringency of carbonated water through barley hot water extract, which has unique nutritional components of barley and a unique savory taste, aroma, and umami taste.

In one embodiment of the present invention, in S10, the immersion liquid is configured to the extent that the meat to be immersed is immersed by itself, and the immersion liquid may be prepared in an amount of 110 to 130 parts by weight based on 100 parts by weight of the meat. When the amount of the immersion liquid is less than 110 parts by weight based on 100 parts by weight of the meat, the meat is not sufficiently immersed in the immersion liquid, and thus the pretreatment efficiency of the meat may be lowered. In addition, when the immersion liquid is comprised in excess of 130 parts by weight based on 100 parts by weight of the meat, process efficiency may be reduced due to an increase in the preparation time of the immersion liquid and the processing time of the immersion liquid.

Specifically, in one embodiment of the present invention, the immersion liquid in S10 may be composed of 30 to 40 parts by weight of the hot barley extract and 80 to 90 parts by weight of the carbonated water with respect to 100 parts by weight of the meat.

When the amount of the hot barley extract is less than 30 parts by weight with respect to 100 parts by weight of the meat, it may be difficult to impart the unique savory taste of the hot barley extract while the addition amount is relatively small, and the astringent taste of the carbonated water is effectively removed it may not be In addition, when the composition of the barley hot water extract exceeds 40 parts by weight with respect to 100 parts by weight of the meat, the proportion of carbonated water is relatively reduced and the meat quality through carbonated water is not sufficiently improved. It can be difficult.

In addition, when the amount of carbonated water is less than 80 parts by weight with respect to 100 parts by weight of the meat, the meat quality may not be improved to a target level. In addition, in the case of exceeding 90 parts by weight of the carbonated water with respect to 100 parts by weight of the meat, it may be difficult to increase the preference of infants and young children sensitive to taste because the astringent taste of the carbonated water is strengthened while the ratio of the barley hot water extract is relatively reduced.

In one embodiment of the present invention, the meat may be immersed in the immersion liquid for 30 to 50 minutes. When the meat is immersed in the immersion liquid for less than 30 minutes, the immersion liquid does not penetrate into the meat sufficiently. effectiveness may be reduced. In addition, when the meat is immersed in the immersion liquid for more than 50 minutes, the juice may escape to the outside and the original taste of the meat may be reduced.

In addition, according to an embodiment, during the time during which the meat is immersed in the immersion liquid, the immersion liquid and the meat immersed in the immersion liquid may be sealed and the immersion process may be performed in a refrigerated state. This may be to prevent the generation/penetration of bacteria or viruses such as pathogenic microorganisms into meat and immersion liquid immersed in the immersion liquid due to a temperature difference between the immersion liquid and the outside.

Then, the meat immersed in the immersion liquid in S10 may be removed from the immersion liquid to remove moisture from the surface of the meat. The water may be removed by using a conventional method, for example, by placing it on a drying rack to drain the water or using a towel, paper, or tissue to wipe the surface of the meat.

Referring to FIG. 1 , S20 is the primary aging process of meat, and may be first aged at a refrigeration temperature by applying oil to the surface of the meat from which water has been removed in S10. That is, by coating the oil on the surface of the meat, which has been pre-treated to remove the odor of the meat in S10 and to soften the meat quality, it is possible to reduce the loss of the juice contained in the meat in the processing process to be described later. In addition, the oil coated on the surface can make the meat more tender, and the inherent flavor of the oil can be added to the meat. In addition, the present invention can make the starch and rice bran powder adhere well to the surface of the meat during the secondary aging, which will be described later, by coating the surface with oil during the first aging.

Specifically, the oil refers to an edible oil, and any oil commonly used for aging meat may be used. In one embodiment, the oil may be olive oil, grape seed oil, canola oil, corn oil, soybean oil or avocado oil, but is not limited thereto. The oil may be prepared and used in an amount that can be evenly applied to the surface of the meat. The oiled meat may be first aged at a refrigeration temperature in a sealed state by wrapping it in lap or the like.

In one embodiment of the present invention, the time for aging the oiled meat may be 2 to 3 hours. If the first aging time is less than 2 hours, the aging may not be sufficiently performed and the oil may not be sufficiently coated on the surface of the meat. In addition, when the first aging time exceeds 3 hours, the overall process time is increased, and thus the production yield may be lowered.

Referring to FIG. 1 , step S30 is a meat cutting process, and may be shredding the primary aged meat. That is, the primary aged meat may be cut into a unit size that can be easily eaten and digested by babies who consume baby food. In addition, S30 may be performed to widen the contact area between the aged powder and the meat in the secondary aging process to be described later. The first aged meat is coated with oil on the surface, so that the meat's inherent flavor and texture can be maintained at a certain level. Specifically, the chopping of the meat in S30 may use a conventional meat cutting device or a mincing device, and the like, and is not particularly limited.

Referring to FIG. 1 , S40 is the secondary aging process of meat, and the minced meat may be mixed with an aging powder composed of starch and rice bran powder to be secondarily aged at a refrigeration temperature. That is, in S40, the first aged and chopped meat is mixed with the aged powder for secondary aging, and the aged powder can be effectively and evenly adhered to the surface of the meat through the aging process.

In addition, the aged powder may be for forming a secondary coating film on the surface of the meat through a heating process to be described later. This secondary coating film can serve to prevent the juice produced by the heating process from escaping to the outside together with the above-described primary oil film, so that the taste and aroma of meat can be maintained as it is. At the same time, the rice bran powder contained in the aged powder can improve the flavor of meat by alleviating the odor and odor that may be generated during the heating process due to the blood remaining in the meat.

The starch may be selected from commercially available starches, and for example, corn starch, sweet potato starch, or potato starch may be used. The starch may form a film on the surface of the meat while being hydrolyzed in the meat boiling process to be described later.

The rice bran powder refers to rice bran powder, and has nutritional components contained in rice bran, and can enhance the nutritional functionality of baby food. The rice bran powder may be applied to the surface of the meat with starch to remove the odor and odor caused by blood remaining in the meat.

The aged powder is a powder used for secondary aging, and may be a mixture of starch and rice bran powder in an appropriate mixing ratio. In one embodiment of the present invention, with respect to 100 parts by weight of the minced meat, 10 to 15 parts by weight of the starch and 10 to 15 parts by weight of the rice bran powder may be mixed.

In one embodiment, when the starch content is less than 10 parts by weight based on 100 parts by weight of the minced meat, a coating film through the starch is not sufficiently formed on the surface of the meat, so that the gravy may be lost. In addition, when the starch content exceeds 15 parts by weight with respect to 100 parts by weight of the minced meat, the starch may agglomerate with each other to form a foreign matter, and a process for removing this may be required.

In one embodiment, when the rice bran powder is composed of less than 10 parts by weight based on 100 parts by weight of the minced meat, the efficiency of removing the nurinnae of the minced meat through the rice bran powder may be low. In addition, when the rice bran powder exceeds 15 parts by weight with respect to 100 parts by weight of the minced meat, the amount of fat contained in the rice bran powder may increase and cause diarrhea, etc. It may be a composition diagram with a ratio.

In one embodiment of the present invention, the secondary aging process may be aging for 180 minutes to 210 minutes at a refrigeration temperature. In one embodiment, when the second aging time is less than 180 minutes, it may be difficult to add nutrients of the rice bran powder because the aged powder is not sufficiently absorbed into the minced meat. In addition, when the secondary aging time exceeds 210 minutes, the longer aging time may increase the overall process time, thereby reducing the production yield of the product.

Referring to Figure 1, the S50 is to put the second-aged meat in water of 90 to 95 ℃, boiled for 5 to 10 minutes, and then cooled to 15 to 20 ℃, that is, the second-aged meat It may be processed by boiling and cooling. When the second-aged meat is boiled by applying heat, the surface of the meat is cooked as if it were blanched, and the oil and the aged powder attached to the surface of the meat form a double layer. Accordingly, the gravy of the meat discharged after the meat is cooked is preserved without loss in a state of being retained in the meat, thereby maintaining the umami taste and inherent flavor of the meat. At this time, the rice bran powder absorbs/remove the miscellaneous odor and nurin odor generated while cooking the meat, so that the flavor and taste of the boiled meat can be further improved.

In one embodiment, when the secondary-aged meat is boiled at a temperature of less than 90° C. or for less than 5 minutes, the formation of a coating film of starch attached to the meat surface is not sufficiently achieved, so that the flavor and texture of the target meat are effectively maintained. it may not be done In addition, if the second-aged meat is boiled at a temperature exceeding 95°C or boiled for more than 10 minutes, the whole meat is completely cooked and does not blend with other ingredients constituting the baby food composition, so It can be difficult to add flavor and aroma.

The meat boiled in S50 may be taken out of the boiled container and cooled at room temperature of about 15 to 20°C.

In another embodiment of the present invention, any one or more hot water extracts selected from broccoli, cauliflower, cabbage and paprika may be added to the water for boiling the second-aged meat in S50. The above-mentioned vegetables have their own nutritional components, aroma and taste, so the taste and flavor of meat can be further improved through the hot water extract of the above-mentioned vegetables, and it can also help digestion of baby food. In particular, the above-mentioned vegetables contain a large amount of choline, which is necessary for infants and young children, and by adding it when boiling the meat, it can be absorbed into the meat to improve the health functionality of the final product, baby food. As described above, the present invention can impart to baby food the healthy taste and nutritional components of vegetables as well as the taste of meat without affecting the taste and texture of the meat.

Referring to FIG. 1 , S60 may be to form a base broth by mixing radish, cabbage, carrot, onion, kelp, green onion, shiitake mushroom fruiting body and purified water. The base broth may be prepared as a basic material for baby food. The taste and flavor of baby food can be deepened through the base broth, and active ingredients unique to the ingredients can be added to the baby food. The above-mentioned whole broth material such as radish, cabbage, carrot, onion, kelp, green onion and shiitake mushroom fruiting body may be cleaned and washed, and then put into a broth container containing purified water and heated. The total broth material is 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onion, 0.4 parts by weight of kelp, 0.3 parts by weight of green onion, and 0.2 parts by weight of shiitake mushroom based on 97.8 parts by weight of purified water. It may be mixed and heated. Specifically, the base broth may be hot water extraction by heating a mixture of the whole broth material and purified water at 100° C. for 2-3 hours.

Referring to FIG. 1 , the step S70 may be to form a baby food composition by mixing rice, sub-materials and the cooled meat in the base broth and then heating. Specifically, it can be made into various baby food depending on the type of the auxiliary material. For example, the auxiliary material may be one or more selected from enoki mushrooms, shiitake mushrooms, onions, carrots, potatoes, radishes, black rice, black sesame, red cabbage, and zucchini.

The rice may be washed and used as it is, or it may be used by grinding to increase digestibility and to reduce particles for processing convenience. In addition, according to an embodiment, in order to reduce the processing time, rice may be cooked and added.

More specifically, in one embodiment, assorted mushroom meat porridge is made by mixing enoki mushrooms, king oyster mushroom, onion, and carrot as the auxiliary materials, and mixed vegetable meat porridge is made by mixing potatoes, radishes, black rice, onions, and black sesame seeds. Potatoes, red cabbage, zucchini, carrots and onions can be mixed to make red cabbage meat porridge.

According to an embodiment, the sub-material may be washed with water and used as it is, or one that is cooked to a certain level or completely cooked by applying heat to each of the sub-materials may be used.

A baby food composition can be prepared by mixing rice, sub-materials, and meat cooled through the pre-treatment and two times of aging in the base stock, and then heating the formed mixture.

When mixing the base stock, rice, and meat with rice, 30 to 36 parts by weight of the base broth, 24 to 28 parts by weight of the rice, 23 to 34 parts by weight of the auxiliary material, and 10 to 13 parts by weight of the meat with respect to 100 parts by weight of the total mixture It may be mixed in a negative ratio.

If less than 30 parts by weight of the base stock is mixed with respect to 100 parts by weight of the total mixture, the texture of the prepared baby food may be excessively formed, so it may not be easy for infants to consume. In addition, when the base broth is mixed in excess of 35 parts by weight with respect to 100 parts by weight of the total mixture, the texture of the prepared baby food may be diluted and the overall texture or flavor may be lowered.

When the rice is mixed in less than 24 parts by weight with respect to 100 parts by weight of the total mixture, it is difficult to achieve the target calorie, and the texture of the baby food may be diluted. In addition, when the rice is mixed in excess of 28 parts by weight with respect to 100 parts by weight of the total mixture, the texture of the baby food may be reversed, and the preference of infants and toddlers who are food eaters may be lowered.

If less than 23 parts by weight of the auxiliary material is mixed with respect to 100 parts by weight of the total mixture, the nutritional components to be included in the baby food may not be evenly satisfied, and thus the quality may be lowered. In addition, when mixing more than 34 parts by weight of the auxiliary material with respect to 100 parts by weight of the total mixture, it is difficult to provide the natural soft texture of baby food while the taste and texture of the auxiliary material are strengthened, and the preference of the product may decrease depending on the type of the auxiliary material. have.

If less than 10 parts by weight of the meat is mixed with respect to 100 parts by weight of the total mixture, the effect of iron intake through baby food may be lowered, and the taste and flavor of the whole baby food through the processed meat of the present invention may not be sufficiently improved. can In addition, when more than 13 parts by weight of the meat is mixed with respect to 100 parts by weight of the total mixture, the taste of meat is strengthened, which may affect the preference of some infants and children, and may increase the manufacturing cost.

In the S70, the heating of the base broth, rice, sub-materials and meat mixture can be performed under the heating conditions of conventional baby food production, specifically, for example, the heating is at a temperature of 90 to 100 ℃ 20 to 40 minutes It may be performed while

Referring to Figure 1, S80 is a sterilization process, the baby food composition may be mixed in a retort container and sterilized. That is, the baby food composition prepared in S70 may be divided into an appropriate amount to fit the retort container, and sealed. The sealed retort container may be subjected to retort sterilization at a high temperature. Retort sterilization equipment and sterilization conditions may be performed with reference to conventional retort sterilization equipment and process conditions.

As described above, in the method for preparing retort baby food of the present invention, the original taste and flavor of meat can be maintained even after retort sterilization by processing it to effectively remove the odor and odor of meat, impart a savory taste and umami, and minimize loss of juice. . In addition, the taste and quality of baby food can be further improved through meat with excellent flavor and texture.

Hereinafter, the contents of the experiment using the manufacturing method of the retort baby food described above will be described in detail.

Experimental Example 1: Sensory evaluation of meat processed by varying the composition of the immersion solution

In the following experiment, the meat was processed by changing the composition of the immersion liquid in order to perform sensory evaluation according to the composition of the immersion liquid during processing of the meat included in the baby food in the method for manufacturing the retort baby food of the present invention.

After training 25 graduate students of the Department of Food Science and Technology whose suitability as inspectors was recognized for the purpose of this experiment, sensory evaluation was conducted. The sensory evaluation items were carried out using a 9-point scale method, in which taste, aroma, color, and overall preference were evaluated as 9 points for very good and 1 point for very bad.

[Comparative Example 1]

120 parts by weight of water was prepared based on 100 parts by weight of beef, the beef was immersed in water for 40 minutes, and then the water was removed. After the dehydrated meat was minced, it was boiled in water at 95°C for 10 minutes, and then cooled to 20°C.

[Comparative Example 2]

The beef was immersed in an immersion solution consisting of 120 parts by weight of barley hot water extract based on 100 parts by weight of beef for 40 minutes, and then the beef was taken out and dried. After the dehydrated meat was minced, it was boiled in water at 95°C for 10 minutes, and then cooled to 20°C.

[Comparative Example 3]

After immersing the beef in an immersion solution consisting of 120 parts by weight of carbonated water based on 100 parts by weight of beef, it was taken out and the water was removed. After the dehydrated meat was minced, it was boiled in water at 95°C for 10 minutes, and then cooled to 20°C.

[Example 1]

Beef was immersed in an immersion solution consisting of 25 parts by weight of barley hot water extract and 85 parts by weight of carbonated water with respect to 100 parts by weight of beef, and then the beef was taken out and dried. After the dehydrated meat was minced, it was boiled in water at 95°C for 10 minutes, and then cooled to 20°C.

[Example 2]

Beef was immersed in an immersion solution consisting of 30 parts by weight of barley hot water extract and 85 parts by weight of carbonated water with respect to 100 parts by weight of beef, and then the beef was taken out and dried. After the dehydrated meat was minced, it was boiled in water at 95°C for 10 minutes, and then cooled to 20°C.

[Example 3]

The beef was immersed in an immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water with respect to 100 parts by weight of beef, and then the beef was taken out and dried. After the dehydrated meat was minced, it was boiled in water at 95°C for 10 minutes, and then cooled to 20°C.

[Example 4]

Beef was immersed in an immersion solution consisting of 40 parts by weight of barley hot water extract and 85 parts by weight of carbonated water with respect to 100 parts by weight of beef, and then the beef was taken out and dried. After the dehydrated meat was minced, it was boiled in water at 95°C for 10 minutes, and then cooled to 20°C.

[Example 5]

The beef was immersed in an immersion solution consisting of 45 parts by weight of barley hot water extract and 85 parts by weight of carbonated water with respect to 100 parts by weight of beef, and then the beef was taken out and dried. After the dehydrated meat was minced, it was boiled in water at 95°C for 10 minutes, and then cooled to 20°C.

[Example 6]

After immersing beef in an immersion solution consisting of 35 parts by weight of barley hot water extract and 75 parts by weight of carbonated water with respect to 100 parts by weight of beef, it was taken out and dried. After the dehydrated meat was minced, it was put in water at 95°C, boiled for 10 minutes, and then cooled to 20°C.

[Example 7]

The beef was immersed in an immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water with respect to 100 parts by weight of beef, and then the beef was taken out and dried. After the dehydrated meat was minced, it was put in water at 95°C, boiled for 10 minutes, and then cooled to 20°C.

[Example 8]

After immersing the beef in an immersion solution consisting of 35 parts by weight of barley hot water extract and 90 parts by weight of carbonated water with respect to 100 parts by weight of beef, it was taken out and dried. After the dehydrated meat was minced, it was put in water at 95°C, boiled for 10 minutes, and then cooled to 20°C.

[Example 9]

The beef was immersed in an immersion solution consisting of 35 parts by weight of barley hot water extract and 95 parts by weight of carbonated water with respect to 100 parts by weight of beef, and then the beef was taken out and dried. After the dehydrated meat was minced, it was put in water at 95°C, boiled for 10 minutes, and then cooled to 20°C.

The characteristics of the immersion liquid based on 100 parts by weight of meat in Comparative Examples 1 to 3 and Examples 1 to 9 are summarized in Table 1 below.

division
(Unit: parts by weight) Barley Hot Water Extract sparkling water water Comparative Example 1 0 0 120 Comparative Example 2 120 0 0 Comparative Example 3 0 120 0 Example 1 25 85 0 Example 2 30 85 0 Example 3 35 85 0 Example 4 40 85 0 Example 5 45 85 0 Example 6 35 75 0 Example 7 35 80 0 Example 8 35 90 0 Example 9 35 95 0

The results of sensory evaluation of the meat prepared in Comparative Examples 1 to 3 and Examples 1 to 9 are shown in Table 2 below.

division Item taste incense texture overall symbolism Comparative Example 1 5.5 5.4 5.6 5.5 Comparative Example 2 6.4 6.3 5.9 6.2 Comparative Example 3 5.9 6.0 6.3 6.1 Example 1 7.4 7.5 7.8 7.6 Example 2 8.0 8.1 8.2 8.1 Example 3 8.3 8.4 8.4 8.3 Example 4 8.1 8.3 8.1 8.2 Example 5 7.8 7.7 7.3 7.5 Example 6 7.7 7.6 7.2 7.4 Example 7 8.1 8.2 8.0 8.0 Example 8 8.0 8.1 8.2 8.1 Example 9 7.3 7.4 7.7 7.4

Referring to Table 2, as a result of the sensory evaluation of meat processed by changing the composition of the immersion liquid, the sensory evaluation scores of Examples 2 to 4 and Examples 7 to 8 were found to be as high as 8 points or more on average. In particular, the sensory evaluation score of meat processed after immersion in an immersion solution composed of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water with respect to 100 parts by weight of meat in Example 3 was the highest. This is considered to have satisfied the high preference of inspectors who ate and drank boiled meat by giving the meat a softer meat quality due to the appropriate amount of carbonated water, and the barley hot water extract blended in an appropriate amount to remove the astringent taste of the carbonated water and impart a unique savory taste. can

Comparative Example 1 is composed of an immersion liquid with water, and generally corresponds to the prior art used after being immersed in water for a certain period of time to remove blood from the meat. Examining the evaluation of the inspectors for Comparative Example 1, the general meat texture and taste were felt, and there were evaluations that some meat had a tough texture and a characteristic pungent smell and a strong odor, so it is judged that the evaluation score of the inspectors was low .

Comparative Example 2 used only barley hot water extract as the immersion liquid, and although the characteristic odor and odor of meat was less felt, there were many evaluations that it was not suitable for baby food because the texture of the meat was felt as it is.

Comparative Example 3 used only carbonated water as the immersion liquid, and it was soft enough to chew, but there were many opinions that the original taste of the meat was reduced due to the astringent taste with the smell of meat. .

In Example 1, the meat exhibited a slightly soft texture, but there was an evaluation that it felt astringent with some nuri smell.

Example 5 did not feel the smell and astringent taste, but there were evaluations that the savory taste and grain flavor were strongly felt, and the umami taste peculiar to meat was relatively reduced.

In Example 6, the meat quality was partially softened, but there was an evaluation that a tough feeling remained in some parts of the center, so it is judged that the evaluation score did not appear high.

In Example 9, the texture was soft and the smell was hardly felt, but the evaluation score did not appear high as the astringent taste was strong and the likes and dislikes of the inspectors were divided and the preference decreased.

As described above, in the method for producing retort baby food of the present invention, the astringent taste of carbonated water while softening the meat is softened by mixing the hot barley extract and carbonated water, which constitute the immersion liquid during meat processing, contained in the baby food in an appropriate ratio as described above. It can be removed and the savory umami taste can be realized.

Experimental Example 2: Sensory evaluation of baby food with different aging process

In the following experiment, in order to perform sensory evaluation of baby food according to the aging process consisting of two steps in the manufacturing method of the retort baby food of the present invention, the aging process was differently formulated to prepare baby food.

After training 25 graduate students of the Department of Food Science and Technology whose suitability as inspectors was recognized for the purpose of this experiment, sensory evaluation was conducted. The sensory evaluation items were carried out using a 9-point scale method, in which taste, aroma, color, and overall preference were evaluated as 9 points for very good and 1 point for very bad.

[Comparative Example 4]

An immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared with respect to 100 parts by weight of beef, and the beef was immersed in the immersion solution for 40 minutes, and then the water was removed. After the dehydrated meat was minced, it was boiled in water at 95°C for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onion, 0.4 parts by weight of kelp, 0.3 parts by weight of green onion, and 0.2 parts by weight of shiitake mushroom fruit bodies were prepared and mixed with purified water, The base broth was prepared by heating at 100° C. for 2 hours. As an auxiliary material, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushroom, 5 parts by weight of onion and 3 parts by weight of carrots were prepared based on 36 parts by weight of the base broth, washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, all mixed with the auxiliary materials and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed in a retort container and then sterilized at 121° C. for 30 minutes to prepare a retort baby food.

[Comparative Example 5]

An immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared with respect to 100 parts by weight of beef, and the beef was immersed in the immersion solution for 40 minutes, and then the water was removed. Olive oil was applied to the surface of the meat from which the water had been removed, and it was put in a refrigerator at 3° C. and aged for 2 hours. After the aged meat was removed from the refrigerator and chopped, it was boiled in water at 95°C for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onion, 0.4 parts by weight of kelp, 0.3 parts by weight of green onion, and 0.2 parts by weight of shiitake mushroom fruit bodies were prepared and mixed with purified water, The base broth was prepared by heating at 100° C. for 2 hours. As an auxiliary material, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushroom, 5 parts by weight of onion and 3 parts by weight of carrots were prepared based on 36 parts by weight of the base broth, washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, all mixed with the auxiliary materials and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed in a retort container and then sterilized at 121° C. for 30 minutes to prepare a retort baby food.

[Comparative Example 6]

An immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared with respect to 100 parts by weight of beef, and the beef was immersed in the immersion solution for 40 minutes, and then the water was removed. The dehydrated meat was minced. An aged powder was prepared by mixing 13 parts by weight of starch and 13 parts by weight of rice bran powder with respect to 100 parts by weight of the minced meat. The minced meat and aged powder were mixed and put in a refrigerator at 3° C. and aged for 3 hours. After the aged meat was removed from the refrigerator and chopped, it was boiled in water at 95°C for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onion, 0.4 parts by weight of kelp, 0.3 parts by weight of green onion, and 0.2 parts by weight of shiitake mushroom fruit bodies were prepared and mixed with purified water, The base broth was prepared by heating at 100° C. for 2 hours. As an auxiliary material, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushroom, 5 parts by weight of onion and 3 parts by weight of carrots were prepared based on 36 parts by weight of the base broth, washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, all mixed with the auxiliary materials and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed in a retort container and then sterilized at 121° C. for 30 minutes to prepare a retort baby food.

[Example 10]

An immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared with respect to 100 parts by weight of beef, and the beef was immersed in the immersion solution for 40 minutes, and then the water was removed. Olive oil was applied to the surface of the meat from which the water had been removed, and it was first aged for 2 hours in a refrigerator at 3°C. The first aged meat was removed from the refrigerator and chopped. Aged powder was prepared by mixing 30 parts by weight of starch with respect to 100 parts by weight of minced meat. The minced meat and aged powder were mixed and put in a refrigerator at 3° C. for secondary aging for 3 hours. Second-aged meat was put in water at 95°C, boiled for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onion, 0.4 parts by weight of kelp, 0.3 parts by weight of green onion, and 0.2 parts by weight of shiitake mushroom fruit bodies were prepared and mixed with purified water, The base broth was prepared by heating at 100° C. for 2 hours. As an auxiliary material, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushroom, 5 parts by weight of onion and 3 parts by weight of carrots were prepared based on 36 parts by weight of the base broth, washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, all mixed with the auxiliary materials and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed in a retort container and then sterilized at 121° C. for 30 minutes to prepare retort baby food.

[Example 11]

An immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared with respect to 100 parts by weight of beef, and the beef was immersed in the immersion solution for 40 minutes, and then the water was removed. Olive oil was applied to the surface of the meat from which the water had been removed, and it was first aged for 2 hours in a refrigerator at 3°C. The first aged meat was removed from the refrigerator and chopped. Aged powder was prepared by mixing 30 parts by weight of rice bran powder with respect to 100 parts by weight of minced meat. The minced meat and aged powder were mixed and put in a refrigerator at 3° C. for secondary aging for 3 hours. Second-aged meat was put in water at 95°C, boiled for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onion, 0.4 parts by weight of kelp, 0.3 parts by weight of green onion, and 0.2 parts by weight of shiitake mushroom fruit bodies were prepared and mixed with purified water, The base broth was prepared by heating at 100° C. for 2 hours. As an auxiliary material, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushroom, 5 parts by weight of onion and 3 parts by weight of carrots were prepared based on 36 parts by weight of the base broth, washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, all mixed with the auxiliary materials and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed in a retort container and then sterilized at 121° C. for 30 minutes to prepare retort baby food.

[Example 12]

An immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared with respect to 100 parts by weight of beef, and the beef was immersed in the immersion solution for 40 minutes, and then the water was removed. Olive oil was applied to the surface of the meat from which the water had been removed, and it was first aged for 2 hours in a refrigerator at 3°C. The first aged meat was removed from the refrigerator and chopped. An aged powder was prepared by mixing 5 parts by weight of starch and 15 parts by weight of rice bran powder with respect to 100 parts by weight of the minced meat. The minced meat and aged powder were mixed and put in a refrigerator at 3° C. for secondary aging for 3 hours. Second-aged meat was put in water at 95°C, boiled for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onion, 0.4 parts by weight of kelp, 0.3 parts by weight of green onion, and 0.2 parts by weight of shiitake mushroom fruit bodies were prepared and mixed with purified water, The base broth was prepared by heating at 100° C. for 2 hours. As an auxiliary material, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushroom, 5 parts by weight of onion and 3 parts by weight of carrots were prepared based on 36 parts by weight of the base broth, washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, all mixed with the auxiliary materials and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed in a retort container and then sterilized at 121° C. for 30 minutes to prepare retort baby food.

[Example 13]

An immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared with respect to 100 parts by weight of beef, and the beef was immersed in the immersion solution for 40 minutes, and then the water was removed. Olive oil was applied to the surface of the meat from which the water had been removed, and it was first aged for 2 hours in a refrigerator at 3°C. The first aged meat was removed from the refrigerator and chopped. Aged powder was prepared by mixing 10 parts by weight of starch and 15 parts by weight of rice bran powder with respect to 100 parts by weight of the minced meat. The minced meat and aged powder were mixed and put in a refrigerator at 3° C. for secondary aging for 3 hours. Second-aged meat was put in water at 95°C, boiled for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onion, 0.4 parts by weight of kelp, 0.3 parts by weight of green onion, and 0.2 parts by weight of shiitake mushroom fruit bodies were prepared and mixed with purified water, The base broth was prepared by heating at 100° C. for 2 hours. As an auxiliary material, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushroom, 5 parts by weight of onion and 3 parts by weight of carrots were prepared based on 36 parts by weight of the base broth, washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, all mixed with the auxiliary materials and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed in a retort container and then sterilized at 121° C. for 30 minutes to prepare retort baby food.

[Example 14]

An immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared with respect to 100 parts by weight of beef, and the beef was immersed in the immersion solution for 40 minutes, and then the water was removed. Olive oil was applied to the surface of the meat from which the water had been removed, and it was first aged for 2 hours in a refrigerator at 3°C. The first aged meat was removed from the refrigerator and chopped. An aged powder was prepared by mixing 15 parts by weight of starch and 15 parts by weight of rice bran powder with respect to 100 parts by weight of the minced meat. The minced meat and aged powder were mixed and put in a refrigerator at 3° C. for secondary aging for 3 hours. Second-aged meat was put in water at 95°C, boiled for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onion, 0.4 parts by weight of kelp, 0.3 parts by weight of green onion, and 0.2 parts by weight of shiitake mushroom fruit bodies were prepared and mixed with purified water, The base broth was prepared by heating at 100° C. for 2 hours. As an auxiliary material, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushroom, 5 parts by weight of onion and 3 parts by weight of carrots were prepared based on 36 parts by weight of the base broth, washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, all mixed with the auxiliary materials and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed in a retort container and then sterilized at 121° C. for 30 minutes to prepare retort baby food.

[Example 15]

An immersion solution composed of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared with respect to 100 parts by weight of beef, and the beef was immersed in the immersion solution for 40 minutes, and then the water was removed. Olive oil was applied to the surface of the meat from which the water had been removed, and it was first aged for 2 hours in a refrigerator at 3°C. The first aged meat was removed from the refrigerator and chopped. Aged powder was prepared by mixing 20 parts by weight of starch and 15 parts by weight of rice bran powder with respect to 100 parts by weight of the minced meat. The minced meat and aged powder were mixed and put in a refrigerator at 3° C. for secondary aging for 3 hours. Second-aged meat was put in water at 95°C, boiled for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onion, 0.4 parts by weight of kelp, 0.3 parts by weight of green onion, and 0.2 parts by weight of shiitake mushroom fruit bodies were prepared and mixed with purified water, The base broth was prepared by heating at 100° C. for 2 hours. As an auxiliary material, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushroom, 5 parts by weight of onion and 3 parts by weight of carrots were prepared based on 36 parts by weight of the base broth, washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, all mixed with the auxiliary materials and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed in a retort container and then sterilized at 121° C. for 30 minutes to prepare retort baby food.

[Example 16]

An immersion solution composed of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared with respect to 100 parts by weight of beef, and the beef was immersed in the immersion solution for 40 minutes, and then the water was removed. Olive oil was applied to the surface of the meat from which the water had been removed, and it was first aged for 2 hours in a refrigerator at 3°C. The first-aged meat was taken out of the refrigerator and shredded. Aged powder was prepared by mixing 15 parts by weight of starch and 5 parts by weight of rice bran powder with respect to 100 parts by weight of the minced meat. The minced meat and aged powder were mixed and put in a refrigerator at 3° C. for secondary aging for 3 hours. Second-aged meat was put in water at 95°C, boiled for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onion, 0.4 parts by weight of kelp, 0.3 parts by weight of green onion, and 0.2 parts by weight of shiitake mushroom fruit bodies were prepared and mixed with purified water, The base broth was prepared by heating at 100° C. for 2 hours. As an auxiliary material, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushroom, 5 parts by weight of onion and 3 parts by weight of carrots were prepared based on 36 parts by weight of the base broth, washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, all mixed with the auxiliary materials and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed in a retort container and then sterilized at 121° C. for 30 minutes to prepare retort baby food.

[Example 17]

An immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared with respect to 100 parts by weight of beef, and the beef was immersed in the immersion solution for 40 minutes, and then the water was removed. Olive oil was applied to the surface of the meat from which the water had been removed, and it was first aged for 2 hours in a refrigerator at 3°C. The first aged meat was removed from the refrigerator and chopped. An aged powder was prepared by mixing 15 parts by weight of starch and 10 parts by weight of rice bran powder with respect to 100 parts by weight of the minced meat. The minced meat and aged powder were mixed and put in a refrigerator at 3° C. for secondary aging for 3 hours. Second-aged meat was put in water at 95°C, boiled for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onion, 0.4 parts by weight of kelp, 0.3 parts by weight of green onion, and 0.2 parts by weight of shiitake mushroom fruit bodies were prepared and mixed with purified water, The base broth was prepared by heating at 100° C. for 2 hours. As an auxiliary material, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushroom, 5 parts by weight of onion, and 3 parts by weight of carrots were prepared based on 36 parts by weight of the base broth, washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, all mixed with the auxiliary materials and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed in a retort container and then sterilized at 121° C. for 30 minutes to prepare retort baby food.

[Example 18]

An immersion solution composed of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared with respect to 100 parts by weight of beef, and the beef was immersed in the immersion solution for 40 minutes, and then the water was removed. Olive oil was applied to the surface of the meat from which the water had been removed, and it was first aged for 2 hours in a refrigerator at 3°C. The first aged meat was removed from the refrigerator and chopped. Aged powder was prepared by mixing 15 parts by weight of starch and 20 parts by weight of rice bran powder with respect to 100 parts by weight of the minced meat. The minced meat and aged powder were mixed and put in a refrigerator at 3° C. for secondary aging for 3 hours. Second-aged meat was put in water at 95°C, boiled for 10 minutes, and then cooled to 20°C.

Based on 97.8 parts by weight of purified water, 0.4 parts by weight of radish, 0.3 parts by weight of cabbage, 0.3 parts by weight of carrots, 0.3 parts by weight of onion, 0.4 parts by weight of kelp, 0.3 parts by weight of green onion, and 0.2 parts by weight of shiitake mushroom fruit bodies were prepared and mixed with purified water, The base broth was prepared by heating at 100° C. for 2 hours. As an auxiliary material, 10 parts by weight of enoki mushrooms, 5 parts by weight of king oyster mushroom, 5 parts by weight of onion, and 3 parts by weight of carrots were prepared based on 36 parts by weight of the base broth, washed and chopped.

Based on 36 parts by weight of the base broth, 28 parts by weight of rice and 13 parts by weight of the cooled meat were prepared, all mixed with the auxiliary materials and heated at 100° C. for 30 minutes to prepare a baby food composition. The prepared baby food composition was mixed in a retort container and then sterilized at 121° C. for 30 minutes to prepare retort baby food.

The characteristics of the aging process performed in Comparative Examples 4 to 6 and Examples 10 to 18 are summarized in Table 3 below.

division oil mix
(O or X) Aged powder mix
(O or X) Aged powder composition
(Unit: parts by weight) Comparative Example 4 X X _ _ Comparative Example 5 O X _ _ Comparative Example 6 X O 15 parts by weight of starch Rice bran powder 15 parts by weight Example 10 O O 30 parts by weight of starch _ Example 11 O O _ Rice bran powder 30 parts by weight Example 12 O O 5 parts by weight of starch Rice bran powder 15 parts by weight Example 13 O O Starch 10 parts by weight Rice bran powder 15 parts by weight Example 14 O O 15 parts by weight of starch Rice bran powder 15 parts by weight Example 15 O O 20 parts by weight of starch Rice bran powder 15 parts by weight Example 16 O O 15 parts by weight of starch Rice bran powder 5 parts by weight Example 17 O O 15 parts by weight of starch Rice bran powder 10 parts by weight Example 18 O O 15 parts by weight of starch Rice bran powder 20 parts by weight

The sensory evaluation results for the baby food prepared in Comparative Examples 4 to 6 and Examples 10 to 18 are shown in Table 4 below.

division Item taste incense texture overall symbolism Comparative Example 4 5.3 5.8 4.9 5.4 Comparative Example 5 6.0 6.1 5.7 5.8 Comparative Example 6 6.8 6.9 6.8 6.8 Example 10 7.1 7.0 7.2 7.1 Example 11 7.1 7.5 7.0 7.2 Example 12 7.5 7.5 7.3 7.4 Example 13 8.6 8.5 8.5 8.5 Example 14 8.8 8.8 8.9 8.8 Example 15 7.8 7.2 8.5 8.5 Example 16 7.6 7.2 7.5 7.4 Example 17 8.3 8.4 8.7 8.4 Example 18 7.7 7.9 7.2 7.5

Referring to Table 4, as a result of sensory evaluation of baby food with different maturation processes, the sensory evaluation scores of Examples 13 to 14 and Example 17 were found to be as high as 8 points or more on average. In particular, in Example 14, the sensory evaluation score of the baby food that was first aged using oil and aged powder consisting of 15 parts by weight of starch and 15 parts by weight of rice bran powder was the highest. The baby food of Example 14 as a whole was evaluated by many evaluations that the light taste and umami of the meat harmonized well with other ingredients, and it was possible to feel the taste and flavor emanating from the meat juice while being soft.

The baby food of Comparative Example 4 did not feel the flavor of the meat as a whole, and there were many evaluations that the texture of the meat contained in the baby food was soft and the inherent flavor of the meat was not felt. This is judged as a result of reducing the inherent taste, texture and flavor of meat due to high-temperature treatment for retort sterilization as the meat was processed without two aging processes using oil and aged powder during the preparation of the baby food of Comparative Example 4 do.

In Comparative Example 5, although the meat was soft, there were many opinions that the inherent taste of meat could not be greatly felt in the overall baby food, so it can be seen that the evaluation score was low.

In Comparative Example 6, the meat was soft and chewy, but it was the opinion that the umami taste and overall flavor emanating from the meat juice in the meat contained in the baby food was somewhat reduced. This method preserves the texture by forming a coating film due to starch through the aging process using the aged powder and removes the odor through the rice bran powder. It can be seen as an unsatisfactory result.

In Example 10, the meat was soft and had a good texture, but there were many opinions that the evaluation score was set low because the baby food had a peculiar smell of meat.

In Example 11, although the meat was soft, the original texture was not implemented, and there was an evaluation that the miscellaneous smell of the meat was not felt in the baby food. This can be seen as a result of not forming a double coating film while not including starch in the aged powder.

In Example 12, there was no smell of meat in the baby food and it was possible to eat it softly, but there were many opinions that the inherent umami and flavor of the meat seemed to be somewhat reduced due to the retort sterilization treatment.

Example 15 had a good texture and taste, but it was felt as a formula that was thick with baby food, so it is judged that the evaluation score of the inspector was low. This can be seen as affecting the physical properties of baby food as the starch content in the aged powder increased.

In Example 16, the texture and taste of the meat contained in the baby food was good, but it was judged that the inspector's preference was not high because the peculiar smell of meat was felt.

In Example 18, the taste and flavor of the baby food were excellent, but there were many opinions that hard grains were chewed in some of the meat contained in the baby food, forming a texture unsuitable for the baby food. This can be considered to be due to the formation of a hard texture due to some grains of rice bran powder on the surface of the meat as the amount of added rice bran powder increases.

As described above, in the manufacturing method of the retort baby food of the present invention, a double layer of meat is formed through the primary aging process using oil during processing of meat contained in the baby food and the secondary aging process using the aged powder composed of starch and rice bran powder. Through this, it is possible to minimize the loss of meat juice while removing the odor and odor of the meat, and it can be seen that the original taste and flavor of the meat can be maintained even after retort sterilization, and the flavor of the whole baby food can be improved.

As such, the technical configuration of the present invention described above will be understood by those skilled in the art to which the present invention pertains to be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, the meaning and scope of the claims, and All changes or modifications derived from the concept of equivalents thereof should be construed as being included in the scope of the present invention.

Claims (5)

A first step of immersing the meat in an immersion solution composed of a barley hot water extract and carbonated water, and then taking out the immersed meat and removing the water;
a second step of first aging at a refrigeration temperature by applying oil to the surface of the meat from which the water has been removed;
a third step of shredding the first aged meat;
a fourth step of mixing the minced meat with an aged powder composed of starch and rice bran powder and performing secondary aging at a refrigeration temperature;
a fifth step of putting the second-aged meat in water at 90 to 95° C. and boiling it for 5 to 10 minutes, then cooling it to 15 to 20° C.;
A sixth step of mixing radish, cabbage, carrot, onion, kelp, green onion, shiitake mushroom fruiting body and purified water, and then heating to form a base broth;
a seventh step of mixing rice, sub-materials and the cooled meat in the base broth and heating to form a baby food composition; and
An eighth step of sterilizing the baby food composition by mixing it in a retort container; retort baby food manufacturing method comprising a. The method of claim 1,
The first step is
The immersion liquid is based on 100 parts by weight of the meat, 30 to 40 parts by weight of the barley hot water extract and 80 to 90 parts by weight of the carbonated water. The method of claim 1,
The fourth step is
The aged powder is a method of manufacturing retort baby food, characterized in that by mixing 10 to 15 parts by weight of the starch and 10 to 15 parts by weight of the rice bran powder with respect to 100 parts by weight of the minced meat. The method of claim 1,
The fourth step is
Method for producing retort baby food, characterized in that aging for 180 minutes to 210 minutes at 2 to 5 ℃. The method of claim 1,
The fifth step is
In water to boil the second-aged meat,
A method for producing retort baby food, characterized in that by adding any one or more hot water extracts selected from broccoli, cauliflower, cabbage and paprika.

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