KR102059639B1 - Aging Method of Meats Comprising Aronia - Google Patents
Aging Method of Meats Comprising Aronia Download PDFInfo
- Publication number
- KR102059639B1 KR102059639B1 KR1020170113755A KR20170113755A KR102059639B1 KR 102059639 B1 KR102059639 B1 KR 102059639B1 KR 1020170113755 A KR1020170113755 A KR 1020170113755A KR 20170113755 A KR20170113755 A KR 20170113755A KR 102059639 B1 KR102059639 B1 KR 102059639B1
- Authority
- KR
- South Korea
- Prior art keywords
- meat
- aronia
- ripening
- aaronia
- aging
- Prior art date
Links
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Classifications
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- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 아로니아를 함유한 육류 숙성 방법에 관한 것으로서, 육류를 절단 또는 분쇄하여 원료육을 제조하는 단계; 상기 원료육과 아로니아 착즙액 또는 분말을 혼합하여 아로니아 함유 육류를 제조하는 단계; 상기 아로니아 함유 육류를 숙성하여 숙성육을 제조하는 단계; 상기 숙성육을 포장하여 냉장 보관하는 단계;를 포함하며, 상기 아로니아 함유 육류를 숙성하는 단계는, 상기 아로니아 함유 육류를 0 내지 5℃에서 5 내지 10시간 숙성하는 1차 숙성 단계; 상기 1차 숙성된 아로니아 함유 육류를 30 내지 40℃에서 5 내지 10시간 숙성하는 2차 숙성 단계; 상기 2차 숙성된 아로니아 함유 육류를 50 내지 60℃에서 1 내지 3시간 숙성하는 3차 숙성 단계;로 이루어지는 것을 특징으로 한다.The present invention relates to a method of ripening meat containing aronia, comprising the steps of: cutting or pulverizing meat to prepare raw meat; Preparing a Aaronia-containing meat by mixing the raw meat and the Aaronia juice or powder; Preparing aged meat by aging the aronia-containing meat; Packaging and storing the aged meat; and storing the refrigerated meat, wherein the ripening of the aronia-containing meat comprises: a first ripening step of ripening the aronia-containing meat at 0 to 5 ° C. for 5 to 10 hours; A second ripening step of ripening the first aged aronia-containing meat at 30 to 40 ° C. for 5 to 10 hours; Characterized in that consisting of; the second aged matured aronia-containing meat aged for 1 to 3 hours at 50 to 60 ℃.
Description
본 발명은 아로니아를 함유한 육류 숙성 방법에 관한 것으로, 더욱 상세하게는 아로니아 착즙액 또는 아로니아 분말을 육류의 숙성 과정에서 부가하여 육류 섭취시 아로니아 성분을 함께 섭취할 수 있는 육류 숙성 방법에 관한 것이다.The present invention relates to a method for ripening meat containing aronia, and more particularly, to add a Aaronia juice or Aaronia powder in the process of aging meat, the meat ripening method that can be ingested with the Aaronia component when meat is ingested. It is about.
아로니아(Aronia)는 비타민 A, C, E, B2, B6, B9, B12, 엽산(folic acid), 퀴닌산(quinic acid), 페놀산(phenolicacids), 안토시아닌(anthocyanin), 타닌(tannin), 카테킨(catechins), 퀘르시틴(quercitin), 루테인 & 제아잔틴(lutein & zeaxanthin), 루틴(rutin), 헤스페리딘(hesperidin), 레스베라트롤(resveratrol), 베타카로틴(beta-carotene)을 비롯해 칼슘, 철분, 마그네슘, 아연, 칼륨, 망간과 같은 다양한 유기미네랄이 포함되어 있고 특히 강력한 항산화물질인 안토시아닌과 폴리페놀의 함량은 베리류의 과일중 가장 높다고 알려져 있어 다양한 식품 원료로서 각광받고 있다.Aronia contains vitamins A, C, E, B2, B6, B9, B12, folic acid, quinic acid, phenolic acids, anthocyanin, tannin, Catechins, quercitin, lutein & zeaxanthin, rutin, hesperidin, resveratrol, beta-carotene, as well as calcium, iron and magnesium It contains various organic minerals such as zinc, potassium, and manganese, and the content of anthocyanins and polyphenols, which are particularly powerful antioxidants, is known to be the highest among berry fruits.
특히 아로니아의 높은 항산화 효능뿐만 아니라 심혈관질환, 암, 당뇨, 위염 및 알러지성 피부질환 등에 개선 및 치료 효능에 주목하여 최근 아로니아를 음료 및 건강기능식품의 기능성 원료로도 활용하고 있다.In particular, Aronia has been used as a functional ingredient in beverages and health functional foods, noting the high antioxidant efficacy of Aaronia as well as improving and treating effects on cardiovascular disease, cancer, diabetes, gastritis and allergic skin diseases.
아로니아는 과피가 두껍고 떫은맛이 강해 생과를 그대로 이용하기 어려워 착즙 등을 통한 착즙액이나 분말형태로 이용되고 있으나 이마저도 아로니아 원과의 착즙수율이 낮고 떫은맛이 강하여 아로니아를 음료 및 건강기능식품의 기능성원료로 사용하는데 어려움이 있는 실정이다.Aronia has a thick skin and strong astringent taste, making it difficult to use raw fruit as it is. It is used as a juice or powder form through juice, but even the low juice yield rate with the Aronia source and strong astringent taste make Aronia a beverage and health functional food. Difficult to use as a functional raw material.
따라서 대한민국 공개특허공보 10-2017-0080734호에서와 같이 아로니아 즙을 간장 소스에 혼합하거나 대한민국 공개특허공보 10-2017-0085883호, 10-2017-0085879호에서와 같이 다른 성분들에 혼합하여 면을 제조하는 등의 가공을 통해 식품을 제조하고 있다. Therefore, the Aaronia juice is mixed with soy sauce as in Korean Patent Application Publication No. 10-2017-0080734, or mixed with other ingredients as in Korean Patent Publication Nos. 10-2017-0085883 and 10-2017-0085879. Food is manufactured through a process such as manufacturing.
특히, 육류 제품과 관련하여 대한민국 공개특허공보 10-2013-0020708호에서는 가쓰오부시 육수, 아사이베리, 진간장, 설탕 등을 함유하는 양념소스에 육류를 재워 양념처리하는 방법이 개시되어 있다. 또한, 대한민국 등록특허공보 10-1611963호에는 즙, 분쇄물, 잼 또는 다이스(dice)의 형태로, 사과, 배, 파인애플, 키위, 자몽, 감, 블루베리, 크린베리, 딸기 등의 과일을 함유하는 숙성소스로 돈육을 숙성하는 돈까스용 돈육의 숙성 방법이 개시되어 있다.In particular, the Republic of Korea Patent Publication No. 10-2013-0020708 in relation to meat products discloses a method of seasoning the meat by marinating the meat in seasoning sauce containing Katsuobushi broth, acai berry, soy sauce, sugar and the like. In addition, the Republic of Korea Patent Publication No. 10-1611963, in the form of juice, pulverized, jam or dice (dice), containing fruits such as apples, pears, pineapples, kiwi, grapefruit, persimmon, blueberries, greenberries, strawberries, etc. There is disclosed a method of aging pork cutlet for aging pork with aging sauce.
한편, 소, 돼지, 닭 등의 육류는 도살 후 경직에 의해 육질이 굳어져 맛과 식감이 저하되기 때문에 숙성 가공을 하는 것이 일반적인데, 경직이 풀린 고기를 냉장 상태로 저장하는 냉장 숙성이나 열을 가하여 육질을 부드럽게 하는 가열 숙성을 통해 숙성하고 있다.On the other hand, meats such as beef, pork, and chicken are generally aged after being slaughtered, resulting in stiffening of the meat and deteriorating taste and texture. However, refrigerated aging or heat is used to store frozen meat in a refrigerated state. It is aged through heating aging to soften the meat.
이러한 숙성 과정에서 아로니아 성분을 함유하게 한다면 아로니아 성분을 쉽게 섭취할 수 있으나, 이 경우 아로니아 특유의 떫은맛과 식감으로 인하여 육류에 대한 기호도가 급격히 감소하는 문제점이 있다.If the Aaronia component is included in the aging process, the Aaronia component can be easily ingested, but in this case, there is a problem in that the palatability for meat is drastically reduced due to the unique taste and texture of the Aaronia.
베리류를 육류에 적용하기 위한 선행기술로는 대한민국 공개특허공보 10-2012-0086773호에서 블루베리가 함유된 염지액과 오리고기를 진공 텀블러로 회전시켜 염지하고 숙성시키는 방법이 개시되어 있고, 대한민국 등록특허공보 10-1698882호에서는 아로니아가 함유된 염지액과 오리고기를 진공 텀블러로 회전시켜 염지하고 숙성시키는 방법이 개시되어 있다.Prior art for applying berries to meat is disclosed in Korean Patent Laid-Open Publication No. 10-2012-0086773 discloses a method of dyeing and ripening the salt and duck meat containing blueberries by rotating with a vacuum tumbler, registered in Korea Patent Publication No. 10-1698882 discloses a method of dyeing and ripening a salt solution and a duck meat containing aronia by rotating in a vacuum tumbler.
한편, 아로니아의 떫은맛을 유발하는 주요 성분으로 탄닌을 들 수 있다. 아로니아에 함유된 탄닌 성분으로 인하여 아로니아 자체의 당도가 17브릭스 정도로 매우 높음에도 불구하고 맛이나 식감으로 인해 그대로 취식하기 곤란한 문제가 있다.On the other hand, the main ingredient that causes the astringent taste of Aaronia is tannin. Due to the tannin component contained in the aronia, even though the sweetness of the aronia itself is very high as about 17 brix, there is a problem that it is difficult to eat as it is due to taste or texture.
따라서 이러한 아로니아에 함유된 탄닌 성분을 저감시키기 위하여 대한민국 공개특허공보 10-2017-0038555호에서는 카자크스타니아 세르바지이 (Kazachstania servazzii) MT-Y-2 균주를 접종하여 아로니아의 탄닌 성분을 저감시키고 있으며, 다른 문헌들에서는 아로니아와 당 성분 등의 다양한 첨가물을 혼합하여 탄닌 성분은 저감시키지 않고 아로니아 자체의 떫은맛을 완화시키고 있다.Therefore, in order to reduce the tannin component contained in the aronia, Korean Patent Application Publication No. 10-2017-0038555 inoculates Kazachstania servazzii MT-Y-2 strain to reduce the tannin component of the aronia. In other documents, various additives such as aronia and sugars are mixed to alleviate the astringent taste of aronia itself without reducing the tannin component.
본 발명은 상기와 같은 종래기술을 감안하여 안출된 것으로, 육류의 숙성 과정에서 아로니아 착즙액 또는 아로니아 분말을 사용함으로써 아로니아 성분을 함유한 육류를 제조할 수 있는 육류 숙성 방법을 제공하는 것을 그 목적으로 한다.The present invention has been made in view of the prior art as described above, to provide a meat aging method that can produce a meat containing the aronia component by using the Aaronia juice or Aaronia powder in the process of aging meat For that purpose.
또한, 아로니아 성분을 다량 함유하더라도 아로니아로 인한 육류의 맛이나 식감에 영향을 주지 않아 소비자가 쉽게 섭취할 수 있는 육류 숙성 방법을 제공하는 것을 그 목적으로 한다.In addition, the present invention does not affect the taste or texture of the meat caused by the Aaronia, even if it contains a large amount of the Aaronia component to provide a method of ripening meat that can be easily consumed by the consumer.
상기 목적을 달성하기 위한 본 발명의 아로니아를 함유한 육류 숙성 방법은 육류를 절단 또는 분쇄하여 원료육을 제조하는 단계; 상기 원료육과 아로니아 착즙액 또는 분말을 혼합하여 아로니아 함유 육류를 제조하는 단계; 상기 아로니아 함유 육류를 숙성하여 숙성육을 제조하는 단계; 상기 숙성육을 포장하여 냉장 보관하는 단계를 포함하는 것을 특징으로 한다.Meat aging method containing the aronia of the present invention for achieving the above object comprises the steps of preparing the raw meat by cutting or grinding meat; Preparing a Aaronia-containing meat by mixing the raw meat and the Aaronia juice or powder; Preparing aged meat by aging the aronia-containing meat; It characterized in that it comprises the step of packaging and storing the aged meat refrigerated.
이때, 상기 아로니아 함유 육류를 숙성하는 단계는, 상기 아로니아 함유 육류를 0 내지 5℃에서 5 내지 10시간 숙성하는 1차 숙성 단계; 상기 1차 숙성된 아로니아 함유 육류를 30 내지 40℃에서 5 내지 10시간 숙성하는 2차 숙성 단계; 상기 2차 숙성된 아로니아 함유 육류를 50 내지 60℃에서 1 내지 3시간 숙성하는 3차 숙성 단계;로 이루어지는 것을 특징으로 한다.At this time, the step of ripening the aronia-containing meat, the first ripening step of ripening the aronia-containing meat at 0 to 5 ℃ 5 to 10 hours; A second ripening step of ripening the first aged aronia-containing meat at 30 to 40 ° C. for 5 to 10 hours; Characterized in that consisting of; the second aged matured aronia-containing meat aged for 1 to 3 hours at 50 to 60 ℃.
또한, 상기 아로니아 함유 육류를 제조하는 단계에서 양념장을 추가적으로 혼합할 수 있다.In addition, the seasoning may be additionally mixed in the preparation of the aronia-containing meat.
또한, 상기 육류는 소고기, 돼지고기, 닭고기, 오리고기 중 어느 하나 또는 그 이상을 혼합한 혼합물일 수 있다.In addition, the meat may be a mixture of any one or more of beef, pork, chicken, duck meat.
본 발명에 따른 육류의 숙성 방법은 육류의 숙성 과정에서 아로니아 착즙액 또는 아로니아 분말을 혼합함으로써 아로니아 성분을 함유한 육류를 제조할 수 있는 효과를 나타낸다.The method of aging meat according to the present invention exhibits the effect of preparing meat containing the aronia component by mixing the Aaronia juice or the Aaronia powder during the aging process of the meat.
또한, 아로니아 성분을 다량 함유하더라도 아로니아로 인한 육류의 맛이나 식감에 영향을 주지 않아 소비자가 쉽게 섭취할 수 있는 육류 숙성 방법을 제공할 수 있다.In addition, even if it contains a large amount of aronia component does not affect the taste or texture of the meat caused by the aronia can provide a method of ripening meat that can be easily consumed by consumers.
이하, 본 발명에 따른 육류의 숙성 방법을 상세히 설명한다.Hereinafter, a method of ripening meat according to the present invention will be described in detail.
본 발명에 따른 아로니아를 함유한 육류 숙성 방법은 육류를 절단 또는 분쇄하여 원료육을 제조하는 단계; 상기 원료육과 아로니아 착즙액 또는 분말을 혼합하여 아로니아 함유 육류를 제조하는 단계; 상기 아로니아 함유 육류를 숙성하는 단계; 상기 숙성된 아로니아 함유 육류를 포장하여 냉장 보관하는 단계를 포함하는 것을 특징으로 한다.The method of ripening meat containing aronia according to the present invention comprises the steps of preparing raw meat by cutting or pulverizing the meat; Preparing a Aaronia-containing meat by mixing the raw meat and the Aaronia juice or powder; Aging the aronia-containing meat; It characterized in that it comprises the step of refrigerated by packaging the aged aronia-containing meat.
숙성 과정에서 별도의 성분을 혼합하는 것은 양념육을 제조하는 방법에서 흔히 적용되고 있는 것이지만, 본 발명에서는 아로니아 성분을 육류에 함유하도록 하기 위하여 일반적인 양념의 혼합과는 달리 숙성 공정을 최적화하고 있다.Mixing of the separate ingredients in the aging process is commonly applied in the method for producing seasoned meat, but in the present invention, unlike the mixing of the general seasoning in order to contain the Aaronia component in the meat optimizing the aging process.
즉, 상기 아로니아 함유 육류를 숙성하는 단계에서 상기 아로니아 함유 육류를 0 내지 5℃에서 5 내지 10시간 숙성하는 1차 숙성 단계, 상기 1차 숙성된 아로니아 함유 육류를 30 내지 40℃에서 5 내지 10시간 숙성하는 2차 숙성 단계, 상기 2차 숙성된 아로니아 함유 육류를 50 내지 60℃에서 1 내지 3시간 숙성하는 3차 숙성 단계의 3단계 숙성을 하고 이를 냉장 보관함으로써 아로니아 특유의 떫은맛이 나오지 않는 숙성육을 제조할 수 있다.That is, the first ripening step of ripening the aronia-containing meat at 0 to 5 ℃ for 5 to 10 hours in the step of ripening the aronia-containing meat, 5 to 30 to 40 ℃ the first ripened aronia-containing meat Secondary ripening step to mature for 10 hours, the second aged matured Aaronia-containing meat three stages of the third ripening step of ripening for 1 to 3 hours at 50 to 60 ℃ and refrigerated to store the unique astringent taste This can produce aged meat that does not come out.
아로니아의 떫은맛을 유발하는 탄닌 성분은 해독, 살균, 항산화 작용 등의 작용을 하는 것으로 알려져 있으므로, 맛을 위하여 탄닌 성분을 임의로 제거한 아로니아는 섭취시 충분한 영양을 공급하지 못하는 문제점이 있기 때문에 아로니아의 성분은 그대로 유지하면서도 육류에 적용했을 때 육류의 맛과 육질에 영향을 주지 않도록 처리하는 기술이 필요하게 된다.It is known that tannin, which causes the astringent taste of aronia, is known to have detoxification, sterilization, and antioxidant action. Aronia, which has been removed from the tannin ingredient for taste, does not provide sufficient nutrition when ingested. It is necessary to process the technology so that it does not affect the taste and quality of the meat when it is applied to the meat while maintaining the content of.
본 발명에서는 상기와 같은 숙성 조건을 적용함으로써 제조된 숙성육에서 아로니아로 인한 맛의 변화를 유발하지 않으면서도 아로니아를 다량 함유할 수 있게 된다.In the present invention, by applying the aging conditions as described above it is possible to contain a large amount of aronia without causing a change in taste due to aronia in the mature meat prepared.
가열 처리에 의해 아로니아의 떫은맛이 저감되는 점은 대한민국 공개특허공보 10-2017-0093087호에서 아로니아와 포도 생과의 혼합 재료를 65 내지 75℃로 가열한 후 착즙하여 제조한 음료가 개시되어 있으나, 상기 선행기술에서는 아로니아의 떫은맛을 저감시키기 위하여 포도를 혼합하는 것을 기술적 특징으로 하고 열처리는 착즙 효율을 높이기 위하여 적용되고 있다. 또한, 대한민국 공개특허공보 10-2017-0064900호에서는 아로니아를 냉동시킨 후 온수에서 해동시킨 후 착즙하여 착즙액을 얻음으로써 기타 첨가물 없이 아로니아의 떫은맛과 쓴 냄새를 감소시킬 수 있는 것으로 기재되어 있다.The astringent taste of aronia is reduced by heat treatment, but the beverage prepared by heating the mixed material of aronia and grape fruit to 65 to 75 ° C. in Korean Laid-Open Patent Publication No. 10-2017-0093087 is disclosed. In the prior art, it is characterized by mixing grapes to reduce the astringent taste of aronia, and heat treatment is applied to increase the juice efficiency. In addition, Korean Patent Laid-Open Publication No. 10-2017-0064900 discloses that Aaronia can be frozen by thawing in hot water and then juiced to obtain a juice solution, thereby reducing the astringent taste and bitter smell of aronia without other additives. .
이러한 종래기술들의 기재로부터 아로니아의 열처리가 떫은맛의 저감에 어떤 효과를 나타낼 수 있을 것이라 예상되어 본 출원인은 숙성 조건에 대한 다양한 실험을 거쳐 최적의 숙성 방법을 도출해 내게 되었다.From the description of these prior arts, it is expected that the heat treatment of Aaronia may have some effect on the reduction of astringent taste. Thus, the present inventors have derived the optimum aging method through various experiments on the aging conditions.
본 발명에서 상기 육류는 소고기, 돼지고기, 닭고기, 오리고기 중 어느 하나일 수 있으며, 분쇄하여 혼합육을 제조할 경우에는 상기 육류를 하나 이상 혼합한 혼합물을 적용할 수도 있다.In the present invention, the meat may be any one of beef, pork, chicken, and duck meat, and in the case of preparing mixed meat by grinding, a mixture of one or more meats may be applied.
숙성육은 다양한 용도로 적용될 수 있는데, 돼지고기를 원료로 한 소시지류, 양념돼지 찜갈비, 양념 돈고추장 주물럭, 양념 돼지갈비, 양념 돼지 주물럭, 양념 돈까스, 소고기를 원료로 한 양념 소불고기, 양념 소갈비, 닭고기를 원료로 한 양념 닭갈비, 소고기와 돼지고기의 분쇄육을 혼합한 함박스테이크, 오리고기를 원료로 한 훈제 오리고기 등의 다양한 육가공 제품에 숙성육이 사용된다.Aged meat can be used for various purposes, such as sausages made from pork, seasoned pork braised ribs, marinated pork pepper, marinated pork ribs, marinated pork marinated meat, marinated pork cutlet, marinated beef meat, seasoned Aged meat is used in various meat products such as beef ribs, seasoned chicken ribs made from chicken meat, hamburger steak mixed with ground beef and pork, and smoked duck meat made from duck meat.
따라서 상기 숙성 과정에서 제품에 따라 상기 아로니아 함유 육류를 제조하는 단계에서 양념장을 추가적으로 포함할 수도 있다. 이러한 양념장에 대해서는 후술하는 실시예를 통해 설명한다.Therefore, the seasoning process may further include a sauce in the preparation of the aronia-containing meat according to the product. Such a sauce will be described through the following examples.
또한, 육류를 절단하거나 분쇄하는 과정은 제조하는 숙성육의 용도에 따라 선택할 수 있는 것인데, 함박스테이크와 같은 분쇄육이 필요한 경우 육류를 분쇄하여 원료육을 제조할 수 있고, 양념육을 제조할 경우 절단하여 원료육을 제조할 수도 있다.In addition, the process of cutting or pulverizing the meat can be selected according to the use of the mature meat to be prepared, if ground meat such as hamburger steak is required to crush the meat can be prepared raw meat, if seasoning meat is cut Raw meat can also be manufactured.
또한, 상기 원료육에 혼합하는 아로니아 성분은 아로니아 착즙액 또는 아로니아 분말일 수 있는데, 발효처리나 기타 첨가물을 혼합하지 않은 아로니아를 착즙액 상태나 분말 상태로 상기 원료육과 혼합할 수 있다. 원료육과 혼합하는 방법은 절단한 원료육의 경우 표면에 아로니아 착즙액을 바르거나 아로니아 착즙액에 침지할 수 있고, 아로니아 가루에 상기 원료육을 무칠 수도 있다. 또한, 분쇄한 원료육의 경우 아로니아 착즙액과 버무리거나 아로니아 분말을 뿌리면서 분쇄한 원료육을 혼합할 수도 있다.In addition, the aronia component to be mixed in the raw material meat may be a Aaronia juice or Aronia powder, Aronia which is not mixed with fermentation treatment or other additives may be mixed with the raw meat in the juice state or powder state. In the method of mixing with the raw meat, the cut raw meat may be coated with an Aaronia juice or immersed in the Aaronia juice, or the raw meat may be impregnated with the Aaronia powder. In addition, in the case of the ground raw meat may be mixed with the Aaronia juice and mixed or ground raw meat while sprinkling or sprinkling the Aaronia powder.
본 발명에서는 아로니아에 별도의 처리를 하지 않고 그대로 육류와 혼합하기 때문에 아로니아의 영양성분이 소실되지 않고 섭취하는 이용자에게 그대로 공급될 수 있다.In the present invention, since it is mixed with meat as it is without a separate treatment to the Aaronia can be supplied as it is to the user who consumes the nutritional component of the Aaronia without loss.
이를 위하여 상기 아로니아 함유 육류를 숙성하여 숙성육을 제조하는 단계가 중요한데, 본 발명에서는 상술한 바와 같이 상기 아로니아 함유 육류를 0 내지 5℃에서 5 내지 10시간 숙성하는 1차 숙성 단계, 상기 1차 숙성된 아로니아 함유 육류를 30 내지 40℃에서 5 내지 10시간 숙성하는 2차 숙성 단계, 상기 2차 숙성된 아로니아 함유 육류를 50 내지 60℃에서 1 내지 3시간 숙성하는 3차 숙성 단계의 3단계 숙성을 거치는 것을 기술적 특징으로 한다.To this end, it is important to prepare the mature meat by aging the aronia-containing meat, in the present invention as described above, the first ripening step of aging the aronia-containing meat at 0 to 5 ℃ for 5 to 10 hours, the 1 Secondary ripening step of ripening the primary aged aronia-containing meat at 30 to 40 ℃ 5 to 10 hours, the third ripening step of ripening the secondary matured aronia-containing meat at 50 to 60 ℃ 1 to 3 hours It is characterized by three stages of aging.
상기 숙성육을 판매하거나 식품으로 가공하기 전까지는 포장하여 냉장보관해야 하기 때문에 상기 숙성 단계에서 상기 아로니아 특유의 맛을 충분히 제거하는 것이 중요하다.It is important to sufficiently remove the unique taste of the Aaronia in the ripening step because it must be packaged and refrigerated until the mature meat is sold or processed into food.
따라서 상기 3단계 숙성 과정에서도 1차 숙성이 끝난 아로니아 함유 육류를 2차 숙성할 때, 상기 2차 숙성이 끝난 아로니아 함유 육류를 3차 숙성할 때, 온도를 즉시 변화시킬 수 있도록 하나의 숙성기에서 숙성하는 것이 바람직하다. 숙성 조건을 바꾸기 위하여 아로니아 함유 육류를 숙성기에서 꺼내어 다른 숙성기로 옮기는 경우 일시적으로 온도의 급격한 변화가 일어나기 때문에 제조된 숙성육에 떫은맛이 다소 나타나게 된다.Therefore, in the third stage of the ripening process, when the second ripening of the first ripened aronia-containing meat, the third ripening of the second ripened aronia-containing meat, the third ripening so that the temperature can be changed immediately It is preferable to ripen in the group. In order to change the ripening conditions, when the aronia-containing meat is taken out of the ripening machine and transferred to another ripening machine, a sudden change in temperature occurs temporarily, resulting in somewhat astringent taste in the prepared matured meat.
이 경우 각 단계에서 숙성 온도는 최저 10℃에서 최대 50℃의 범위로 변하게 되는데, 각 단계에서 목표하는 숙성 온도에 도달하기 위하서는 1 내지 2℃/분의 속도로 온도를 상승시키는 것이 바람직하다. 온도 변화의 속도가 지나치게 빠른 경우 숙성육에서 약간의 떫은맛이 남는 것으로 파악되었으며, 온도 변화의 속도가 지나치게 느린 경우 전체 숙성 시간이 길어지게 되어 공정 효율이 낮고 떫은맛도 남는 것으로 파악되었다. 따라서 각 숙성 단계에서 온도가 변하는 시간은 최소 5분에서 최대 50분이 소요되어 1시간 이내에 목표 온도에 도달하여 숙성을 하도록 한다.In this case, the aging temperature in each step is changed to a range of 10 ° C to 50 ° C at a minimum. In order to reach the target aging temperature in each step, it is preferable to raise the temperature at a rate of 1 to 2 ° C / min. If the rate of temperature change is too fast, some astringent taste remains in the aged meat. If the rate of temperature change is too slow, the overall ripening time is long, resulting in low process efficiency and astringent taste. Therefore, the time required to change the temperature in each aging step takes a minimum of 5 minutes to a maximum of 50 minutes to reach the target temperature within 1 hour to ripen.
또한, 제조된 숙성육은 일반적으로 사용되는 PE 랩이나 포장용기에 담아 냉장보관할 수 있는데, 냉장보관은 통상적인 육류의 보관온도를 적용할 수 있다.In addition, the prepared matured meat can be stored refrigerated in a commonly used PE wrap or packaging container, the refrigerated storage can be applied to the storage temperature of conventional meat.
본 발명에 따른 숙성방법의 효과를 확인하기 위하여 다양한 숙성육을 제조하여 맛을 평가하였다.In order to confirm the effect of the aging method according to the present invention, various mature meats were prepared and evaluated for taste.
맛의 평가는 미각센서 분석기(TS-5000Z)로 실시하였는데, 숙성육을 1%(v/v) 농도로 증류수에 혼합한 후 원심분리한 상등액을 사용하였으며, 미각센서 분석기에 시료를 35㎖ 씩 넣어 감칠맛(Umami), 떫은맛(Astringency)의 두 가지를 측정 항목으로 하여 측정하였다.The taste was evaluated by the taste sensor analyzer (TS-5000Z), and the supernatant was mixed with distilled water at 1% (v / v) concentration, and the supernatant was centrifuged. Put two kinds of umami (Umami), astringent taste (Astringency) was measured as a measurement item.
숙성육은 다음과 같은 과정으로 제조되었다.Aged meat was prepared by the following process.
절단한 돼지고기 등심을 아로니아 착즙액에 30분 간 침지하여 아로니아 함유 돼지고기를 제조하였다(제조예 1). 또한, 절단한 소고기를 아로니아 착즙액에 1시간 동안 침지하여 아로니아 함유 소고기를 제조하였다(제조예 2). 또한, 닭고기를 아로니아 착즙액에 1시간 동안 침지하여 아로니아 함유 닭고기를 제조하였다(제조예 3). 또한, 분쇄한 돼지고기와 분쇄한 소고기를 6.5:1의 중량비로 배합하여 분쇄 가공육을 제조하되, 상기 돼지고기와 소고기를 믹서로 분쇄 혼합할 때 육류 100 중량부에 대하여 아로니아 분말 40 중량부를 배합하여 분쇄 혼합하여 아로니아 함유 분쇄 가공육을 제조하였다(제조예 4). The cut pork fillet was immersed in the Aaronia juice for 30 minutes to prepare Aaronia-containing pork (Preparation Example 1). Also, the cut beef was immersed in the Aaronia juice for 1 hour to prepare Aaronia-containing beef (Preparation Example 2). In addition, the chicken was immersed in the Aaronia juice for 1 hour to prepare a Aaronia-containing chicken (Production Example 3). In addition, the ground pork and ground beef is blended in a weight ratio of 6.5: 1 to prepare a ground processed meat, when blending the pork and beef in a mixer by blending 40 parts by weight of aronia powder with respect to 100 parts by weight of meat The mixture was ground and mixed to prepare milled meat containing aronia (Production Example 4).
상기 제조예 1 내지 4에 따른 아로니아 함유 육류를 표 1에 따른 조건으로 숙성 처리하여 숙성육을 제조한 후 전술한 바와 같이 시료를 제조하여 미각센서 분석기로 측정하였다. 표 1에서 ℃/h는 숙성온도와 숙성시간을 표시한 것이다.The aronia-containing meat according to Preparation Examples 1 to 4 was aged under the conditions according to Table 1 to prepare aged meat, and the sample was prepared as described above and measured by a taste sensor analyzer. ° C / h in Table 1 shows the aging temperature and aging time.
또한, 미각센서 분석기로 측정한 결과는 표 2와 같다. 표 2에서 대조군은 숙성이나 아로니아 혼합처리를 하지 않은 돼지고기 등심이며, 대조군을 100으로 했을 때의 감칠맛과 떫은맛을 측정한 결과이다.In addition, the results measured by the taste sensor analyzer is shown in Table 2. In Table 2, the control group is a pork fillet that is not matured or mixed with Aaronia, and the result of measuring the umami and astringent taste when the control is 100.
방법Produce
Way
(℃/h)Primary maturation
(℃ / h)
(℃/min)Temperature rise rate
(℃ / min)
(℃/h)Secondary ripening
(℃ / h)
(℃/min)Temperature rise rate
(℃ / min)
(℃/h)Tertiary ripening
(℃ / h)
(℃/min)Cooling rate
(℃ / min)
표 2의 결과를 살펴보면, 돼지고기, 소고기, 닭고기, 분쇄 가공육 모두에서 본 발명에 따른 3단계 숙성을 거친 경우, 아로니아를 함유함에도 불구하고 떫은맛이 매우 적게 나타나는 것을 확인할 수 있었다.Looking at the results of Table 2, it was confirmed that when the pork, beef, chicken, milled processed meat in all three stages of aging according to the present invention, the astringent taste is very small despite containing aronia.
그러나 1단계 숙성만 한 경우(비교예 1, 2, 4), 2, 3단계 숙성 온도가 지나치게 낮은 경우(비교예 3), 승온 속도가 너무 빠른 경우(비교예 5), 저온 1차 숙성을 제외하고 2단계 숙성을 한 경우(비교예 6)에 있어서 떫은맛이 증가하는 것을 확인할 수 있었다.However, if the first stage of aging only (Comparative Examples 1, 2, 4), the second and third stage of aging temperature is too low (Comparative Example 3), the temperature rise rate is too fast (Comparative Example 5), the low temperature primary aging Except when the two stages of ripening (Comparative Example 6) it was confirmed that the astringent taste increased.
또한, 실시예 및 비교예에서 숙성에 따른 감칠맛은 원료육에 비해 증가하는 것으로 나타났다. 감칠맛에 의해 떫은맛이 가려지는 효과를 기대할 수 있음에도 불구하고 숙성 조건에 따라 떫은맛의 가려짐이 덜한 것으로 나타나 본 발명에 따른 숙성 조건의 최적화는 아로니아를 함유할 경우의 숙성육 제조에서 매우 중요한 요소임을 확인할 수 있었다.In addition, in Example and Comparative Example, the umami taste according to aging was found to increase compared to the raw meat. Although it is expected that the astringent taste is obscured by umami, the attenuation of the astringent taste is less likely depending on the aging conditions. I could confirm it.
본 발명은 상술한 바와 같이 바람직한 실시예를 들어 도시하고 설명하였으나, 상기 실시예에 한정되지 아니하며 본 발명의 정신을 벗어나지 않는 범위 내에서 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 다양한 변형과 변경이 가능하다. 그러한 변형예 및 변경예는 본 발명과 첨부된 특허청구범위의 범위 내에 속하는 것으로 보아야 한다.Although the present invention has been illustrated and described with reference to the preferred embodiments as described above, the present invention is not limited to the above embodiments, and various modifications may be made by those skilled in the art without departing from the spirit of the present invention. Modifications and variations are possible. Such modifications and variations are intended to fall within the scope of the invention and the appended claims.
Claims (3)
상기 원료육과 아로니아 착즙액 또는 분말을 혼합하여 아로니아 함유 육류를 제조하는 단계;
상기 아로니아 함유 육류를 숙성하여 숙성육을 제조하는 단계;
상기 숙성육을 포장하여 냉장 보관하는 단계;
를 포함하며,
상기 아로니아 함유 육류를 숙성하는 단계는,
상기 아로니아 함유 육류를 0 내지 5℃에서 5 내지 10시간 숙성하는 1차 숙
성 단계;
상기 1차 숙성된 아로니아 함유 육류를 30 내지 40℃에서 5 내지 10시간 숙성하는 2차 숙성 단계;
상기 2차 숙성된 아로니아 함유 육류를 50 내지 60℃에서 1 내지 3시간 숙성하는 3차 숙성 단계;
로 이루어지며,
상기 숙성 단계는 1 내지 2℃/분의 속도로 숙성 온도까지 상승시키되, 각 숙성 단계에서 목표 온도에 도달하는 시간은 5 내지 50분인 것을 특징으로 하는 아로니아를 함유한 육류 숙성 방법.
Preparing raw meat by cutting or pulverizing meat, which is one of beef, pork, chicken, and duck, or a mixture thereof;
Preparing the aronia-containing meat by mixing the raw meat and the aronia juice or powder;
Preparing aged meat by aging the aronia-containing meat;
Packaging and storing the aged meat;
Including;
The step of ripening the aronia-containing meat,
Primary ripening of the Aaronia-containing meat at 0 to 5 ℃ for 5 to 10 hours
Sex stage;
A second ripening step of ripening the first matured aronia-containing meat at 30 to 40 ° C. for 5 to 10 hours;
Tertiary ripening step of ripening the second matured aronia-containing meat for 1 to 3 hours at 50 to 60 ℃;
It consists of
The aging step is raised to the ripening temperature at a rate of 1 to 2 ℃ / min, the time to reach the target temperature in each ripening step is 5 to 50 minutes characterized in that the Aaronia-containing meat.
상기 아로니아 함유 육류를 제조하는 단계에서 양념장을 추가적으로 혼합하는 것을 특징으로 하는 아로니아를 함유한 육류 숙성 방법.
The method according to claim 1,
A method of ripening meat containing aronia, characterized in that the marinade further mixing in the step of producing the aronia-containing meat.
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