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

Manufacturing method of processed products using low fat portion of Korean beef Download PDF

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Publication number
KR20230148969A
KR20230148969A KR1020220048010A KR20220048010A KR20230148969A KR 20230148969 A KR20230148969 A KR 20230148969A KR 1020220048010 A KR1020220048010 A KR 1020220048010A KR 20220048010 A KR20220048010 A KR 20220048010A KR 20230148969 A KR20230148969 A KR 20230148969A
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fat
korean beef
weight
parts
beef
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KR1020220048010A
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Korean (ko)
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김수경
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주식회사 소들한우
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Priority to KR1020220048010A priority Critical patent/KR20230148969A/en
Publication of KR20230148969A publication Critical patent/KR20230148969A/en

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    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/10—Marking meat or sausages
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/0006—Cutting or shaping meat
    • A22C17/002—Producing portions of meat with predetermined characteristics, e.g. weight or particular dimensions
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/0093—Handling, transporting or packaging pieces of meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A low-fat Korean beef product of the present invention, comprises: a first step of preparing a hind leg part of Korean beef as raw meat to remove fat and connective tissue; mixing 100 parts by weight of the raw meat with 1 to 5 parts by weight of a beef fat mixture, wherein the beef fat mixture comprises 3 parts by weight of beef fat and 3 parts by weight of guar gum, xanthan gum, konjac flour, yacon flour, acorn flour, and a mixture thereof; and a second step of mixing 2 parts by weight of at least one ingredient selected from konjac flour, yacon flour, acorn flour, and a mixture thereof; and a third step of salting the mixture obtained in the second step at 1 to 4 ℃ for 12 to 24 hours in vacuum packaging to produce a low sodium Korean beef product.

Description

한우의 저지방 부위를 이용한 가공육 제조법 {Manufacturing method of processed products using low fat portion of Korean beef}{Manufacturing method of processed products using low fat portion of Korean beef}

본 발명은 저지방 한우가공품에 관한 것으로서, 더욱 상세하게는 원료육에 한우지방 혼합물을 사용한 저지방 한우가공품의 제조방법에 관한 것이다.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.

현대인의 건강은 식생활에서 유래한 여러 가지 문제점으로 인하여 위협을 받고 있다. 특히 식생활의 서구화로 동물성 식품과 패스트푸드 등의 섭취를 통한 동물성 지방 섭취량이 증가하고 있는 추세이다. 지방의 과다섭취는 비만과 성인병의 원인이 되며, 심장병, 동맥경화, 고혈압, 암 등의 질환 발병률과 높은 관계가 있다고 알려져 있다. 따라서 지방의 섭취량을 줄이고, 식이섬유 등의 섭취를 증가시키는 방안이 각국의 식사지침의 근간이 되고 있다. 지방의 섭취를 줄이기 위해서는 향미, 질감 및 포만감 등이 유사한 지방대체물질을 이용하는 것이 바람직하지만, 아직까지 지방 특유의 향미와 조직감을 나타내는 지방대체제는 없으나, 어느 정도는 지방 대체제로 지방의 섭취량을 줄일 수가 있다. 지방대체제는 그 조성에 따라 탄수화물계 지방대체제, 단백질계 지방대체제, 지방계 지방대체제로 구분할 수 있는데, 이 중에서도 탄수화물계 지방대체제가 가장 많이 연구되고 있으며, 일반적으로도 많이 사용되고 있다. 가장 대표적인 것이 식이섬유이다. 식이섬유는 열량을 내지 않으면서 식품에 첨가하였을 때 수분과 결합력이 좋아서 식품의 다즙성과 보수성을 향상시킨다고 하여 현재 지방대체제로 가장 일반적으로 쓰이는 소재이다. 이러한 식이섬유의 소재는 과일, 곡류 등 다양하게 얻을 수 있으며, 가격이 비교적 저렴하다는 것이 특징이다. 또한, 최근 사회적 관심사는 웰빙이라 할 수 있을 정도로 건강하고 풍요로운 삶을 위해 소비자의 구매성향이 변하고 있으며, 이를 위해 기능성 식품의 인기도 높아지고 있다. 기능성 식품이란 식품 자체의 영양소와 에너지만을 섭취하는 것이 아니라 우리 인체에 들어가서 생리적인 기능을 발휘하는 식품을 일컫는 것으로, 식품이 고품질의 맛을 즐기는 수준을 넘어서 건강증진은 물론 질병예방에도 염두를 두고 있다고 할 수 있다. 더욱이, 축산식품은 지방함량과 콜레스테롤 함량이 높다는 인식으로 일부 소비층에서 기피하고 있기 때문에 소비자들의 요구 변화에 따라 건강 유지와 질병에 대한 예방뿐만 아니라 치료의 효능까지 가지는 신개념의 기능성 축산식품의 개발이 필요하다.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.

본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 그 목적은 한우 가공품 제조 시 지방 함량을 줄이고, 지방 함량을 줄이는 대체제로 잔탄검, 구아검, 야콘가루, 곤약가루, 도토리가루 및 이들의 혼합물이 포함된 소량의 한우지방을 사용하여 저지방 한우 가공품을 제조함에 있다.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.

상기의 목적을 달성하기 위하여 본 발명은 저지방 한우가공품에 있어서, 원료육으로 한우의 후지부위를 준비하여 지방과 결체조직을 제거하는 제1단계, 상기 원료육 100 중량부에 한우지방 혼합물 1 내지 5 중량부를 혼합하되, 상기 한우지방 혼합물은 한우지방 3 중량부와 구아검, 잔탄검, 곤약가루, 야콘가루, 도토리가루 및 이들의 혼합물 중 선택된 어느 하나 이상의 성분 2 중량부를 혼합하는 제2단계, 상기 제2단계에서 얻어진 혼합물을 진공포장하여 1 내지 4℃에서 12 내지 24시간 염지하는 제3단계로 이루어지는 것을 특징으로 한다. 일 실시예로, 상기 한우지방 혼합물은 잔탄검 1.5 중량부에 곤약가루, 야콘가루 또는 도토리가루 중 선택된 어느 하나의 성분 1.5 중량부인 것을 특징으로 한다. 일 실시예로, 상기 한우가공품의 pH는 5 내지 7이 되도록 처리하는 것을 특징으로 한다.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.

본 발명에 의하면, 한우지방 혼합물을 사용하여 저지방 한우가공품을 제조함으로써, 한우지방의 섭취량을 줄여 성인병 환자의 규정식 및 비만방지를 위한 식이요법용으로 사용할 수 있는 특징이 있다. 또한 본 발명에 의하면, 한우지방을 감소하면서 대체물질로 사용된 구아검, 잔탄검, 곤약가루, 야콘가루, 도토리가루 및 이들의 혼합물을 통해 각종 영양소들을 유효성분으로 함유함으로써 소비자들의 선호도를 높일 수 있는 효과를 특징으로 한다.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. 준비단계(제1단계); 본 발명에 의하면, 원료육으로 한우를 준비하여 지방과 결체조직을 제거한 뒤 만육기를 사용하여 분쇄한다. 상기 한우는 당 업계에서 일반적으로 사용하는 돼지고기를 사용하는 것으로 그 종류에 한정하지는 않으나, 바람직하게는 항생제를 사용하지 않고 기른 돼지의 고기를 사용하는 것이고, 더욱 바람직하게는 한우의 후지 부위를 사용하는 것이다. 여기서, 한우의 후지 부위는 한우의 전 부위 중에 많은 수량이 생산되는 저지방 부위로 소비량이 많지 않은 부위이다. 본 발명에 의하면 한우의 후지부위를 사용하여 조직특성과 관능특성을 보완할 수 있도록 제조함으로써, 한우의 소비량을 증가시키는 효과를 얻을 수 있다. 상기 원료육으로 준비된 한우는 지방과 결체조직을 제거하여 식감을 증진시킬 수 있다. 또한, 준비된 한우는 만육기를 사용하여 5 내지 10mm 크기로 분쇄될 수 있으며, 바람직하게는 7 내지 8mm 크기로 분쇄되도록 한다. 이때, 상기의 범위로 한우가 분쇄됨으로써, 한우 가공품 제조시 한우지방 혼합물이 원활하게 침투되게 하며, 추후 가공 및 조리가 편리하도록 하는 것이 바람직하다. 2. 혼합단계(제2단계); 상기 제1단계에서 준비된 원료육 100 중량부에 한우지방 혼합물 1 내지 5 중량부를 혼합한다. 이때 상기 한우지방 혼합물은 한우지방 3 중량부와 잔탄검, 구아검, 야콘가루, 곤약가루, 도토리가루 및 이들의 혼합물 중 선택된 어느 하나 이상의 성분 2 중량부가 사용될 수 있다. 바람직하게는 상기 한우지방 혼합물은 한우지방 3중량부에 잔탄검 1.5 중량부 및 곤약가루, 야콘가루 또는 도토리가루 중 선택된 어느 하나의 성분 1.5 중량부가 사용될 수 있다. 도토리가루는 가열처리를 통해 탄력성이 매우 높은 겔을 형성하며, 항산화작용을 하여 인체의 위해 요인을 막고, 고지혈증이나 지방간에도 효과가 있다. 야콘은 국화과에 속하는 여러해살이 초본식물로, 베타카로틴, 칼슘, 탄수화물 등 14가지 필수 영양소를 함유하고 무게의 약 10%에 해당하는 올리고당을 함유하고 있으며 이는 올리고당을 풍부하게 함유한 것으로 알려진 양파의 올리고당 함유량에 비해 3배 이상에 해당하는 수치로서, 특히 뿌리(피근)에 올리고당이 많이 함유되어 있고, 그 중에서도 프락토 올리고당이 다량 함유되어 있다. 또한, 야콘은 고구마 123kcal, 감자 77kcal보다 낮은 칼로리인 54kcal의 저칼로리를 갖는 알칼리성 식품으로, 당뇨, 소화촉진에 효과적이며 다이어트식품으로도 가치가 높다. 특히, 야콘 중의 과당을 비롯하여 프락토 올리고당과 같은 탄수화물류 및 식이섬유들(GF2~GF9)은 최근 들어 많은 관심의 대상이 되고 있으며, 야콘의 뿌리 100g당 당질 14.20g을 함유하는 것으로 알려져 있다. 곤약은 구약나물의 땅속줄기를 가루로 만들어 석회를 섞고 끓여서 만든 고유의 식품으로, 성인병 예방, 정장작용, 저칼로리 다이어트 식품이며, 다양한 방법으로 조리할 수 있는 식재료이다. 곤약은 곤약분과 물, 알칼리성 응고제를 첨가하고 가열하여 팽윤시킨 다음, 냉각시켜 탄력적인 겔(Gel)형태로 제공될 수 있다. 곤약에 들어있는 글루코만난(Mannan)은 주성분이 수분과 식이섬유로 되어 있어 소화기관에서 소화되지는 않지만 부드럽게 장을 자극해 배변활동을 도와 변비나 다이어트에 좋다. 구아검은 콩과 구아종자의 배유를 분쇄하여 얻어지거나 또는 이를 온수나 열수로 추출하여 얻어지는 것으로 갈락토만난으로 구성된 다당류이이다. 구아검은 주로 아이스크림의 안정제, 디저트의 보형제 등에 많이 사용하며 그 외에 스프류, 소스 국물류, 면류, 식육제품류, 수산연제품류, 통조림류, 케이크믹스류, 버터믹스류, 절임류, 식이섬유 등에도 사용된다. 잔탄검은 글루코오스, 만노스, 칼륨 또는 나트륨 글루쿠로네이트, 아세테이트 및 피루베이트를 함유하는 헤테로다당류로 식품의 접착성 및 점도, 유화안정성을 증진하며 식품의 물성 및 촉감을 향상시킬 수 있다. 3. 염지단계(제3단계); 상기 제2단계에서 원료육과 한우지방 혼합물이 혼합되어 얻어진 혼합물을 진공포장하여 1 내지 4℃에서 12 내지 24시간 염지되는 단계로, 상기 단계를 통해 원료육에 소금이 충분히 침투될 수 있도록 한다. 보다 자세하게 염지과정은 원료육과 한우지방 혼합물이 혼합된 저지방 한우 대비 1 내지 5 중량%의 소금을 첨가하여 진공 포장 후, 12 내지 24시간 동안 1 내지 4℃의 온도에서 보관함으로써 염지가 이루어진다. 바람직하게는 2 중량%의 소금을 첨가한 후 진공포장하여 4℃에서 24시간 동안 염지할 수 있다. 이때, 첨가되는 소금이 1% 미만일 경우에는 제대로 염지되지 않아 쉽게 부패될 수 있으며, 5 중량%를 초과할 경우에는 나트륨 함량이 증가하여 인체에 해로울 수 있기 때문에 상기 범위내에서 염지하는 것이 바람직하다. 또한, 염지단계 이후 얻어진 저지방 한우 가공품의 pH는 5.5 내지 7의 범위에서 평균값을 갖는다. pH 5.5 미만인 경우 저지방 한우 가공품은 연하지 않고 육즙이 없으며, pH 7을 초과하는 경우 쉽게 산패될 수 있다.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)

저지방 한우가공품에 있어서, 상기 저지방 한우가공품은 원료육으로 한우의 후지부위를 준비하여 지방과 결체조직을 제거하고 한우를 7 내지 8mm 크기로 분쇄는 제1단계; 상기 원료육 100중량부에 한우지방 혼합물 1 내지 5중량부를 혼합하되, 상기 한우지방 혼합물은 한우지방 3중량부에 잔탄검 1.5중량부 및 야콘가루, 곤약가루 또는 도토리가루 중 선택된 어느 하나의 성분 1.5중량부를 혼합하는 제2단계; 상기 제2단계에서 얻어진 혼합물에 원료육과 한우지방 혼합물이 혼합된 저지방 한우 대비 2중량%의 소금을 첨가하여 진공 포장한 후 1 내지 4℃에서 12 내지 24시간 염지하는 제3단계;의 공정으로 제조하되, 상기 한우가공품의 pH는 5.5 내지 7이 되도록 처리하는 것을 특징으로 하는 저지방 한우가공품 제조방법.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.
KR1020220048010A 2022-04-19 2022-04-19 Manufacturing method of processed products using low fat portion of Korean beef KR20230148969A (en)

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