KR20230148969A - Manufacturing method of processed products using low fat portion of Korean beef - Google Patents

Abstract

In the low-fat Korean beef processed product of the present invention, the first step is to prepare the hindquarters of Korean beef as raw meat and remove fat and connective tissue, mixing 1 to 5 parts by weight of the Korean beef fat mixture with 100 parts by weight of the raw meat, wherein the Korean beef fat mixture is mixed. The second step is mixing 3 parts by weight of Korean beef fat with 2 parts by weight of one or more ingredients selected from guar gum, xanthan gum, konjac powder, yacon powder, acorn powder, and mixtures thereof, and vacuum packaging the mixture obtained in the second step. Low-salt processed Korean beef products are manufactured through the third step of salting at 1 to 4 ° C for 12 to 24 hours.

Description

{Manufacturing method of processed products using low fat portion of Korean beef}

The present invention relates to low-fat Korean beef processed products, and more specifically, to a method of manufacturing low-fat Korean beef processed products using a Korean beef fat mixture as raw meat.

The health of modern people is threatened by various problems stemming from their diet. In particular, due to the westernization of eating habits, animal fat intake through consumption of animal foods and fast foods is increasing. Excessive intake of fat causes obesity and adult diseases, and is known to be highly related to the incidence of diseases such as heart disease, arteriosclerosis, high blood pressure, and cancer. Therefore, measures to reduce fat intake and increase intake of dietary fiber are becoming the basis of dietary guidelines in each country. In order to reduce fat intake, it is desirable to use fat substitutes with similar flavor, texture, and satiety. However, there is still no fat substitute that shows the unique flavor and texture of fat, but fat intake can be reduced to some extent with fat substitutes. there is. Depending on their composition, fat substitutes can be divided into carbohydrate-based fat substitutes, protein-based fat substitutes, and fat-based fat substitutes. Among these, carbohydrate-based fat substitutes are the most studied and commonly used. The most representative one is dietary fiber. Dietary fiber is currently the most commonly used material as a fat substitute because it does not produce calories and has good moisture and binding properties when added to food, improving the juiciness and water retention of food. These dietary fiber materials can be obtained from a variety of sources, such as fruits and grains, and are characterized by their relatively low price. In addition, the recent social interest is well-being, and consumers' purchasing tendencies are changing for a healthy and abundant life, and the popularity of functional foods is also increasing. Functional food refers to food that not only consumes the nutrients and energy of the food itself, but also enters the human body and performs physiological functions. It goes beyond enjoying the high-quality taste of food, and also has in mind the promotion of health and the prevention of disease. can do. Moreover, as some consumers avoid livestock products due to the perception that they have high fat and cholesterol content, there is a need to develop a new concept of functional livestock foods that not only maintain health and prevent diseases but also have therapeutic effects in response to changes in consumer demands. do.

The present invention is intended to solve the above problems, and its purpose is to reduce the fat content in the production of processed Korean beef products and to use xanthan gum, guar gum, yacon powder, konjac powder, acorn powder, and mixtures thereof as substitutes for reducing the fat content. The purpose is to manufacture low-fat processed Korean beef products using a small amount of Korean beef fat.

In order to achieve the above object, the present invention provides a low-fat Korean beef processed product, a first step of preparing the hindquarters of Korean beef with raw meat to remove fat and connective tissue, and 1 to 5 parts by weight of a Korean beef fat mixture per 100 parts by weight of the raw meat. Mixing, wherein the Korean beef fat mixture is a second step of mixing 3 parts by weight of Korean beef fat and 2 parts by weight of one or more ingredients selected from guar gum, xanthan gum, konjac powder, yacon powder, acorn powder, and mixtures thereof, the second step. It is characterized by a third step of vacuum-packing the mixture obtained in the step and salting it at 1 to 4° C. for 12 to 24 hours. In one embodiment, the Korean beef fat mixture is characterized in that it contains 1.5 parts by weight of xanthan gum and 1.5 parts by weight of any one component selected from konjac powder, yacon powder, or acorn powder. In one embodiment, the pH of the processed Korean beef product is treated to be 5 to 7.

According to the present invention, by manufacturing low-fat Korean beef processed products using a Korean beef fat mixture, the product can be used as a diet for patients with adult diseases and for diet therapy to prevent obesity by reducing the intake of Korean beef fat. In addition, according to the present invention, consumer preference can be increased by reducing Korean beef fat and containing various nutrients as active ingredients through guar gum, xanthan gum, konjac powder, yacon powder, acorn powder, and mixtures thereof used as substitutes. It is characterized by an effect.

1. Preparatory stage (first stage); According to the present invention, Korean beef is prepared as raw meat, fat and connective tissue are removed, and then ground using a meat grinder. The Korean beef used is pork commonly used in the industry and is not limited to the type, but preferably meat from pigs raised without antibiotics is used, and more preferably the hindquarters of Korean beef is used. It is done. Here, the hindquarters of Korean beef is a low-fat part that is produced in large quantities among all parts of Korean beef and is not consumed much. According to the present invention, the effect of increasing the consumption of Korean beef can be obtained by manufacturing it to complement the textural and sensory characteristics using the hindquarters of Korean beef. The texture of Korean beef prepared from the above raw meat can be improved by removing fat and connective tissue. Additionally, the prepared Korean beef can be ground into a size of 5 to 10 mm using a meat grinder, and is preferably ground into a size of 7 to 8 mm. At this time, it is desirable that the Korean beef is pulverized within the above range to allow the Korean beef fat mixture to penetrate smoothly when producing processed Korean beef products and to make subsequent processing and cooking convenient. 2. Mixing step (second step); 1 to 5 parts by weight of Korean beef fat mixture is mixed with 100 parts by weight of raw meat prepared in the first step. At this time, the Korean beef fat mixture may include 3 parts by weight of Korean beef fat and 2 parts by weight of any one or more components selected from xanthan gum, guar gum, yacon powder, konjac powder, acorn powder, and mixtures thereof. Preferably, the Korean beef fat mixture may contain 1.5 parts by weight of xanthan gum and 1.5 parts by weight of any one component selected from konjac powder, yacon powder, or acorn powder for 3 parts by weight of Korean beef fat. Acorn powder forms a highly elastic gel through heat treatment, acts as an antioxidant, prevents harmful factors to the human body, and is effective against hyperlipidemia and fatty liver. Yacon is a perennial herbaceous plant belonging to the Asteraceae family. It contains 14 essential nutrients, including beta-carotene, calcium, and carbohydrates, and contains about 10% of its weight in oligosaccharides, similar to the oligosaccharides of onions, which are known to contain abundant oligosaccharides. This value is more than three times the content, and in particular, the root (rhizobia) contains a lot of oligosaccharides, and among them, it contains a large amount of fructo-oligosaccharides. In addition, yacon is an alkaline food with 54 kcal, which is lower than sweet potatoes (123 kcal) and potatoes (77 kcal). It is effective in treating diabetes and promoting digestion, and is also valuable as a diet food. In particular, carbohydrates such as fructose and fructooligosaccharides and dietary fibers (GF2 to GF9) in yacon have recently become the subject of much attention, and 100 g of yacon root is known to contain 14.20 g of carbohydrates. Konjac is a unique food made by pulverizing the underground stems of the oriental herb, mixing it with lime, and boiling it. It is a low-calorie diet food that prevents adult diseases, acts on intestines, and can be cooked in a variety of ways. Konjac can be provided in the form of an elastic gel by adding konjac powder, water, and an alkaline coagulant, heating and swelling, and then cooling. Glucomannan (Mannan) contained in konjac is mainly composed of water and dietary fiber, so it is not digested in the digestive system, but it gently stimulates the intestines and helps bowel movement, making it good for constipation or dieting. Guar gum is a polysaccharide composed of galactomannan that is obtained by crushing the endosperm of soybean and guar seeds or extracting it with warm or hot water. Guar gum is mainly used as a stabilizer in ice cream and as a preservative in desserts, and is also used in soups, sauces, noodles, meat products, marine products, canned foods, cake mixes, butter mixes, pickles, and dietary fiber. It is used. Xanthan gum is a heteropolysaccharide containing glucose, mannose, potassium or sodium glucuronate, acetate, and pyruvate, and can improve the adhesion, viscosity, and emulsion stability of foods and improve the physical properties and texture of foods. 3. Salting step (3rd step); In the second step, the mixture obtained by mixing the raw meat and Korean beef fat is vacuum-packed and cured at 1 to 4° C. for 12 to 24 hours. This step allows salt to sufficiently penetrate the raw meat. In more detail, the salting process is accomplished by adding 1 to 5% by weight of salt compared to low-fat Korean beef mixed with raw meat and Korean beef fat, vacuum packaging, and storing at a temperature of 1 to 4°C for 12 to 24 hours. Preferably, after adding 2% by weight of salt, it can be vacuum-packed and salted at 4°C for 24 hours. At this time, if the added salt is less than 1%, it may not be salted properly and may easily spoil, and if it exceeds 5% by weight, the sodium content increases and may be harmful to the human body, so it is preferable to salt within the above range. In addition, the pH of low-fat Korean beef processed products obtained after the salting step has an average value in the range of 5.5 to 7. If the pH is below 5.5, low-fat Korean beef processed products will not be tender and juicy, and if the pH is above 7, they can easily become rancid.

Claims (1)

In the low-fat Korean beef processed product, the low-fat Korean beef processed product includes a first step of preparing the hindquarters of Korean beef as raw meat, removing fat and connective tissue, and grinding the Korean beef into 7 to 8 mm sizes; 1 to 5 parts by weight of a Korean beef fat mixture is mixed with 100 parts by weight of the raw meat, wherein the Korean beef fat mixture is 3 parts by weight of Korean beef fat, 1.5 parts by weight of xanthan gum, and 1.5 parts by weight of any one component selected from yacon powder, konjac powder, or acorn powder. The second stage of mixing wealth; Manufactured through the process of the third step of adding 2% by weight of salt to the mixture obtained in the second step relative to the low-fat Korean beef mixed with raw meat and Korean beef fat, vacuum packaging, and then salting at 1 to 4 ° C. for 12 to 24 hours. However, a method for producing low-fat Korean beef processed products, characterized in that the pH of the processed Korean beef products is treated to be 5.5 to 7.