KR20170139413A - The processing method of dry-ageing beef for high meat quality - Google Patents
The processing method of dry-ageing beef for high meat quality Download PDFInfo
- Publication number
- KR20170139413A KR20170139413A KR1020160071943A KR20160071943A KR20170139413A KR 20170139413 A KR20170139413 A KR 20170139413A KR 1020160071943 A KR1020160071943 A KR 1020160071943A KR 20160071943 A KR20160071943 A KR 20160071943A KR 20170139413 A KR20170139413 A KR 20170139413A
- Authority
- KR
- South Korea
- Prior art keywords
- beef
- dry
- aged
- aging
- taste
- Prior art date
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 103
- 235000013372 meat Nutrition 0.000 title claims description 39
- 238000003672 processing method Methods 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 47
- 235000019640 taste Nutrition 0.000 claims abstract description 37
- 238000007710 freezing Methods 0.000 claims abstract description 36
- 230000008014 freezing Effects 0.000 claims abstract description 36
- 230000032683 aging Effects 0.000 claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 20
- 238000009423 ventilation Methods 0.000 claims description 4
- 239000004909 Moisturizer Substances 0.000 claims description 2
- 230000001333 moisturizer Effects 0.000 claims description 2
- 230000002431 foraging effect Effects 0.000 claims 3
- 239000004927 clay Substances 0.000 claims 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 abstract description 9
- 235000003704 aspartic acid Nutrition 0.000 abstract description 9
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 abstract description 9
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 abstract description 8
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 abstract description 7
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 abstract description 7
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 abstract description 7
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 abstract description 7
- 239000005642 Oleic acid Substances 0.000 abstract description 7
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 abstract description 7
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 abstract description 2
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 238000004458 analytical method Methods 0.000 description 18
- 235000001014 amino acid Nutrition 0.000 description 15
- 229940024606 amino acid Drugs 0.000 description 15
- 150000001413 amino acids Chemical class 0.000 description 15
- 239000000523 sample Substances 0.000 description 15
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 9
- 235000014113 dietary fatty acids Nutrition 0.000 description 9
- 229930195729 fatty acid Natural products 0.000 description 9
- 239000000194 fatty acid Substances 0.000 description 9
- 150000004665 fatty acids Chemical class 0.000 description 9
- 235000013922 glutamic acid Nutrition 0.000 description 9
- 239000004220 glutamic acid Substances 0.000 description 9
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 235000021067 refined food Nutrition 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 238000009461 vacuum packaging Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000004213 low-fat Nutrition 0.000 description 4
- 241000283690 Bos taurus Species 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- 239000004471 Glycine Substances 0.000 description 2
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- BITHHVVYSMSWAG-KTKRTIGZSA-N (11Z)-icos-11-enoic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCC(O)=O BITHHVVYSMSWAG-KTKRTIGZSA-N 0.000 description 1
- XSXIVVZCUAHUJO-HZJYTTRNSA-N (11Z,14Z)-icosadienoic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCCCC(O)=O XSXIVVZCUAHUJO-HZJYTTRNSA-N 0.000 description 1
- YZAZXIUFBCPZGB-QZOPMXJLSA-N (z)-octadec-9-enoic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O YZAZXIUFBCPZGB-QZOPMXJLSA-N 0.000 description 1
- HNSDLXPSAYFUHK-UHFFFAOYSA-N 1,4-bis(2-ethylhexyl) sulfosuccinate Chemical compound CCCCC(CC)COC(=O)CC(S(O)(=O)=O)C(=O)OCC(CC)CCCC HNSDLXPSAYFUHK-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-M 9-cis,12-cis-Octadecadienoate Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC([O-])=O OYHQOLUKZRVURQ-HZJYTTRNSA-M 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- 241000246354 Satureja Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 239000006035 Tryptophane Substances 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 230000001955 cumulated effect Effects 0.000 description 1
- HOBAELRKJCKHQD-QNEBEIHSSA-N dihomo-γ-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCCCC(O)=O HOBAELRKJCKHQD-QNEBEIHSSA-N 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000015878 dried processed food Nutrition 0.000 description 1
- 235000021463 dry cake Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940066279 eicosapentaenoate Drugs 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000011306 frozen processed food Nutrition 0.000 description 1
- 239000012520 frozen sample Substances 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-M hexadecanoate Chemical compound CCCCCCCCCCCCCCCC([O-])=O IPCSVZSSVZVIGE-UHFFFAOYSA-M 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 235000019623 juiciness Nutrition 0.000 description 1
- 229940049918 linoleate Drugs 0.000 description 1
- 229940040452 linolenate Drugs 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-M linolenate Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC([O-])=O DTOSIQBPPRVQHS-PDBXOOCHSA-M 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229940105132 myristate Drugs 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- 229940049964 oleate Drugs 0.000 description 1
- 229940012843 omega-3 fatty acid Drugs 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 239000006014 omega-3 oil Substances 0.000 description 1
- 229940033080 omega-6 fatty acid Drugs 0.000 description 1
- 235000020665 omega-6 fatty acid Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- SECPZKHBENQXJG-FPLPWBNLSA-N palmitoleic acid Chemical compound CCCCCC\C=C/CCCCCCCC(O)=O SECPZKHBENQXJG-FPLPWBNLSA-N 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000012925 reference material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 1
- 229960004799 tryptophan Drugs 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
-
- 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
-
- 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
- A23V2200/15—Flavour affecting agent
-
- 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
- A23V2200/16—Taste affecting agent
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 고급 육질을 위한 우육 건식 숙성 방법에 관한 것이다.The present invention relates to a method for dry-beating dry cakes for high quality meat.
최근 경제 성장에 따른 소득 수준의 향상과 건강을 고려하는 측면이 강조되고 있는 현실로 천연 재료와 그 재료를 발효시켜서 만든 고급 육류의 수요가 증가하는 추세에 있다. 종래 고기의 육질을 판단하기 위해서, 등심과 같은 상강육(marbling)을 중심으로 한우육의 질을 평가해 등급화하는 방법이 사용되고 있으나, 이러한 등급화 방법은 제한된 공급과 높은 소비량의 불균형으로 우육의 가격 상승의 주된 원인이 되고 있다. 또한, 과거 지방이 상대적으로 부족한 시기에는 단백질(근육)과 지질의 균형으로 판단하는 마블링육이 그 가치가 높았다고 할 수 있으나, 점차 고열량 섭취의 기회가 많은 현대인에게는 상강육이 지속적으로 고급육으로서 소비되지 않는 추세가 증가하고 있다.In recent years, the demand for high quality meat made from natural materials and fermented materials has been increasing. In order to judge meat quality of meat in the past, a method of evaluating and grading the quality of hanwoo meat based on marbling such as a sirloin has been used, but this grading method has a problem that the price of beef Has become a major cause of the rise. In the past, when the fat was relatively short, the marbling meat, which is judged as a balance between protein (muscle) and lipid, was high in value. However, in modern people who have a high chance of consuming high calories, The trend is not increasing.
이에 따라, 냉장고가 보급되기 이전 시대에는 식품을 저장하기 위한 방법으로서 주로 건조, 당장, 염장 또는 가열처리 등이 이용되었으나, 현재 육류 시장에서는 상대적으로 지방이 적은 부위를 소비하고자 하는 경향이 증가하고 있어, 지방이 적은 저 등급육을 고급화하여 맛 및 육질을 고급화하기 위한 새로운 숙성 및 저장방법을 개발하고자 하는 요구가 증가하고 있다. 이러한 요구에 맞춰, 최근 도축 후 한우육의 가공 처리 공정에서 건식 숙성(dry-ageing)법을 사용함으로써, 지방이 적은 우육에서도 맛을 내는 주요 성분을 증대시켜 보다 육질을 고급화하기 위한 연구가 계속되고 있다.Accordingly, in the days prior to the popularization of refrigerators, drying, direct heating, salting or heat treatment was used as a method for storing foods, but in the current meat market, there is a tendency to consume relatively low fat portions , There is an increasing demand to develop a new aging and storage method for upgrading the low grade low fat meat and improving the taste and meat quality. In order to meet such demands, researches have been continued to improve the quality of meat by increasing the main ingredients that taste in beef with low fat by using the dry-aging method in the processing process of hanwoo meat after recently slaughtering .
이러한 연구 방법으로서, 아미노산 중에서 맛 물질로 알려진 글루타민 산 및 아스파라긴 산 성분을 분석하여 비교할 수 있고 전자혀 첨단기기 등이 개발되면서, 이에 따라 종래 주관적 경향이 큰 관능검사를 객관화하여 증명할 수 있어, 지금까지 체계적인 연구가 없어 정체되어 있던 새로운 브랜드의 한우육 가공이 가능하게 되었다. 이를 통해 한우육 소비를 확대할 수 있어 비선호부위의 저등급 우육을 활용화하여 고급화함으로써 우육, 특히 한우의 부가가치를 증대할 수 있을 것으로 기대되고 있으며, 이를 통해 국가 경쟁력을 제고하는데도 중요한 역할을 기대할 수 있을 것으로 대두되고 있다.As a research method, it is possible to analyze and compare glutamic acid and asparagine acid components, which are known as taste substances, among amino acids, and as electronic tongue advanced devices and the like are developed, it is possible to objectify and prove a sensory test having a tendency of conventional subjective tendency. There is no systematic study, so it has become possible to process a new brand of hanwoo meat that was stagnant. It is expected that it will be possible to increase the value added of beef cattle, especially Korean beef cattle by increasing the use of low grade cattle beef in the non-favored area by upgrading the consumption of Hanwoo meat, thereby playing an important role in raising national competitiveness .
따라서, 본 발명자들은 저 등급의 비선호부위 우육을 이용하여 맛과 풍미를 개선시켜 소비자의 기호에 맞출 수 있는 고급 육질을 위한 우육 건식 숙성 방법을 개발하고자 노력한 결과, 우육을 건식 숙성한 다음 바로 -40 내지 -20℃에서 급속동결하는 방법을 통해, 감칠맛과 같은 맛을 나타내는 아미노산인 글루타민 산 및 아스파라긴 산의 함량이 증가하였으며, 육질을 나타내는 올레산의 함량이 증진되는 것을 확인하였다. 또한, 전자혀 및 관능평가 분석을 통해, 실제 우육의 맛과 풍미가 증진되므로, 본 발명의 우육 건식숙성방법을 통해 저 등급의 우육에서 맛과 풍미가 개선된 고급 우육으로 숙성할 수 있음을 확인함으로써, 본 발명을 완성하였다.Accordingly, the present inventors have tried to develop a method of aging beef dry for high quality meat which can improve the taste and flavor by using low grade non-favored site beef, and as a result, , The content of glutamic acid and aspartic acid, which are amino acids showing a flavor such as a richness, was increased and the content of oleic acid, which shows meat quality, was increased. In addition, since the taste and flavor of the actual beef is enhanced through the electronic tongue and the sensory evaluation analysis, it is confirmed that the beef can be aged with a high quality beef having improved taste and flavor in low grade beef Thereby completing the present invention.
이에, 본 발명자들은 우육을 건식 숙성한 다음 바로 -40 내지 -20℃에서 급속동결하는 방법을 통해, 저 등급의 우육에서 맛과 풍미가 개선된 고급 우육으로 숙성할 수 있는 우육 건식숙성방법을 개발함으로써 본 발명을 완성하였다.Accordingly, the present inventors have developed a beef dry-aging method capable of aging the beef with a high-quality beef having improved taste and flavor in low-grade beef, through rapid freezing at -40 to -20 ° C after dry-aged beef Thereby completing the present invention.
따라서, 본 발명의 목적은 고급 육질을 위한 우육 건식 숙성 방법 및 이를 통해 숙성된 우육 및 우육가공식품을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a process for dry beef dry fermentation for high meat quality, and to provide beef and beef processed food aged therewith.
상기 목적을 달성하기 위해, 본 발명은 In order to achieve the above object,
i) 우육을 건식 숙성(dry-ageing) 하는 단계; 및i) dry-aging the beef; And
ii) 상기 건식 숙성한 우육을 급속 동결하는 단계;를 포함하는, 우육의 숙성방법을 제공한다.and ii) rapidly freezing the dry-aged beef.
본 발명의 바람직한 일실시예에서, 상기 건식 숙성은 60 내지 85% 습도, 0 내지 4℃ 온도 및 2 내지 7 m/초의 환풍 조건에서 수행하는 것일 수 있다.In a preferred embodiment of the present invention, the dry aging may be carried out at 60 to 85% humidity, 0 to 4 DEG C temperature and 2 to 7 m / sec ventilation conditions.
본 발명의 또 다른 바람직한 일실시예에서, 상기 단계 i)의 우육은 소의 등심, 채끝, 우둔 또는 보습 중 어느 하나의 부위인 저등급의 비선호부위일 수 있다.In another preferred embodiment of the present invention, the beef of step i) may be a low grade non-favorable region which is any one of beef fillet, beef, clump or moisturizer.
본 발명의 또 다른 바람직한 일실시예에서, 상기 단계 i)의 건식 숙성은 20 일 내지 40 일 동안 숙성하는 것일 수 있다.In another preferred embodiment of the present invention, the dry aging of step i) may be aging for 20 to 40 days.
본 발명의 또다른 바람직한 일실시예에서, 상기 단계 ii)의 급속 동결은 영하 40 내지 영하 20℃에서 1 내지 5 시간 동안 동결하는 것일 수 있다.In another preferred embodiment of the present invention, the rapid freezing of step ii) may be freezing at minus 40 to minus 20 < 0 > C for 1 to 5 hours.
또한, 본 발명은 상기 우육의 숙성 방법으로 숙성된 우육 및 이를 포함하는 우육가공식품을 제공한다.In addition, the present invention provides beef meat aged by the method of aging the beef and a beef processed food containing the same.
따라서, 본 발명은 고급 육질을 위한 우육 건식 숙성 방법을 제공한다.Thus, the present invention provides a method for dry-beating dry beef for high quality meat.
본 발명의 우육 건식 숙성 방법은 60 내지 85% 습도, 0 내지 4℃ 온도 및 2 내지 7 m/초의 환풍 조건에서 우육을 건식숙성한 다음 바로 -40 내지 -20℃에서 급속동결하는 방법을 통해, 감칠맛과 같은 맛을 나타내는 아미노산인 글루타민 산 및 아스파라긴산의 함량을 증가시킬 수 있고, 육질을 나타내는 올레산의 함량이 증진되어 실제 우육의 맛과 풍미가 증진될 수 있어, 소비자의 기호에 맞출 수 있어 효과적이다.The beef dry-aging method of the present invention is characterized in that the beef is dry-aged at a humidity of 60 to 85%, at a temperature of 0 to 4 ° C and a ventilation condition of 2 to 7 m / sec and then rapidly frozen at -40 to- It is possible to increase the content of amino acids glutamic acid and aspartic acid, which are similar to those of a rich taste, and to increase the content of oleic acid, which exhibits meat quality, so that the taste and flavor of the actual beef can be improved, .
또한, 본 발명의 우육 건식 숙성 방법으로 숙성된 우육은, 종래 건식숙성방법을 이용하여 육질 조직이 해체되어 육질의 식감이 저감될 수 있는 한계에서 벗어나, 급속냉동하는 단계를 통해 단단한 육질과 개선된 맛을 가지는 고급 우육을 숙성할 수 있어 효과적이다.In addition, the beef which has been aged by the beef dry-aging method of the present invention is free from the limitation that the meat-like texture is disassembled and the texture of the meat is reduced by the conventional dry-aging method, and through the rapid freezing step, It is effective because it can mature the high quality beef having taste.
도 1은 본 발명의 우육 건식 숙성방법을 통해 숙성된 등심 부위의 단면을 나타낸다.
도 2는 본 발명의 우육 건식 숙성방법을 통해 숙성된 우둔 부위의 단면을 나타낸다.
도 3은 전자혀 분석을 통해 우육의 건식 숙성 및 동결에 따른 맛의 변화를 분석한 결과를 나타낸다.
도 4는 관능검사 설문분석을 통해 등심육의 건식숙성 및 동결에 따른 맛의 변화를 분석한 결과를 나타낸다.
도 5는 등심 부위의 건식숙성방법에서 급속동결 단계의 유무에 따른 맛의 변화를 나타내는 관능검사 설문 분석을 나타낸다.
도 6는 우둔 부위의 건식숙성방법에서 급속동결 단계의 유무에 따른 맛의 변화를 나타내는 관능검사 설문 분석을 나타낸다.Fig. 1 shows a cross-section of an aged sirloin region of the present invention by means of a dry-type aging method.
Fig. 2 shows a cross-section of the cumulated horny region through the method of dry-beaten-type aging according to the present invention.
FIG. 3 shows the result of analysis of dry taste of beef and change of taste due to freezing through electronic tongue analysis.
FIG. 4 shows the result of analysis of the taste change due to dry fermentation and freezing of the sirloin meat through sensory test questionnaire analysis.
Fig. 5 shows a sensory test questionnaire analysis showing the change of taste according to the presence or absence of the rapid freezing step in the dry matured method of the sirloin region.
Fig. 6 shows a sensory test questionnaire analysis showing the change of taste according to the presence or absence of the rapid freezing step in the dry-aging method of the horny region.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
상술한 바와 같이, 현대 우육 소비 시장에서 지방이 상대적으로 적은 부위에 대한 요구가 증가함에 따라, 이러한 비선호부위의 저 등급 우육을 활용화하여 고급 맛과 풍미를 나타내는 우육으로 숙성하기 위한 방법에 대한 연구가 계속되고 있다. 이러한 숙성 방법 중 하나로 건식숙성방법이 사용되고 있으나, 종래 건식숙성방법을 통해 숙성된 우육은 육질 조직이 연해짐에 따라 육질의 식감이 저감되어 소비자의 기호를 만족시킬 수 없는 한계가 있다.As described above, as the demand for relatively low-fat portions in the modern beef market has increased, a study has been made on a method for utilizing the low-grade beef in this non-favored region to mature into beef which shows high quality taste and flavor Is continuing. Dry aging methods are used as one of the aging methods, but there is a limit in that the beef aged by the dry aging method can not satisfy consumers' taste because the meat texture is reduced as the meat texture is softened.
본 발명의 고급 육질을 위한 우육 건식 숙성 방법은 감칠맛과 같은 맛을 나타내는 아미노산인 글루타민 산 및 아스파라긴산의 함량을 증가시킬 수 있고, 육질을 나타내는 올레산의 함량이 증진되어 실제 우육의 맛과 풍미가 증진될 수 있어, 소비자의 기호에 맞출 수 있어 효과적이다. 또한, 본 발명의 우육 건식 숙성 방법으로 숙성된 우육은, 종래 건식숙성방법을 이용하여 육질 조직이 해체되어 육질의 식감이 저감될 수 있는 한계에서 벗어나, 급속 냉동하는 단계를 통해 단단한 육질과 개선된 맛을 가지는 고급 우육을 숙성할 수 있어 효과적이다.The method of aging beef dry for high meat quality of the present invention can increase the content of glutamic acid and aspartic acid, which are amino acids showing a taste like a rich taste, and the content of oleic acid, which shows meat quality, It can be adapted to the taste of the consumer and is effective. In addition, the beef which has been aged by the beef dry-aging method of the present invention is free from the limitation that the meat-like texture is disassembled and the texture of the meat is reduced by the conventional dry-aging method, and through the rapid freezing step, It is effective because it can mature the high quality beef having taste.
본 발명의 용어 숙성은 사후경직이 일어난 우육을 숙성시켜 효소 작용을 통해 경직을 풀고 육질을 더욱 부드럽게하며, 향미를 돋우기 위한 방법이다.The term " aging " of the present invention is a method for ripening beef with post-stiffness to soften rigidities through enzymatic action, soften meat, and enhance flavor.
따라서, 본 발명은 Therefore,
i) 우육을 건식 숙성(dry-ageing) 하는 단계; 및i) dry-aging the beef; And
ii) 상기 건식 숙성한 우육을 급속 동결하는 단계;를 포함하는, 우육의 숙성방법을 제공한다.and ii) rapidly freezing the dry-aged beef.
또한, 본 발명은 상기 우육의 숙성 방법으로 숙성된 우육을 제공한다.In addition, the present invention provides beef which has been aged by the method of aging the beef.
또한, 본 발명은 상기 숙성된 우육을 포함하여 가공된 우육가공식품을 제공한다. 상기 우육가공식품은 본 발명의 숙성 방법으로 숙성된 우육을 원료로 하여 제조되는 소세지, 햄 및 살라미같은 훈연가공식품, 너겟류 같은 냉동가공식품, 통조림, 육포와 같은 건조가공식품, 장조림같은 절임 가공식품, 레토르트 가공식품, 양념포장육 또는 반가공 냉장식품와 같이 축산가공식품으로서 당 업계에 알려진 것이라면 어떤 종류의 형태로도 제조될 수 있다.The present invention also provides a processed beef processed food including the aged beef. The beef processed food may be selected from the group consisting of fried processed foods such as sausages, ham and salami prepared by aged beef as a raw material of the present invention, frozen processed foods such as nuggets, dried processed foods such as canned foods and beef jerky, Can be produced in any kind of form known to those skilled in the art as processed food such as food, retort processed food, seasoned packed meat or semi-processed cold food.
본 발명의 단계 i)의 우육은 등심, 채끝, 우둔 또는 보습 중 어느 하나인 것이 바람직하나 이에 한정되지 않으며, 일반적으로 숙성 후 육류 시장에서 판매되고 있는 우육 부위라면 어떤 것을 사용하여도 무방하다.The beef of step i) of the present invention is preferably any one of beef roast, beef roast, beef roast, or moist roast, but it is not limited thereto, and any beef roast sold in the aged meat market may be used.
본 발명의 단계 i)의 건식 숙성은 우육의 표면을 포장하지 않은 상태로 냉장 조건에서 저장하는 숙성 방법이다. 상기 건식 숙성은 60 내지 85% 상대습도에서 수행하는 것이 바람직하나, 이에 한정되지 않는다. 상기 상대습도가 60% 미만인 경우 우육의 과도한 수축이 일어나 육질이 질겨지며, 상대습도가 85% 초과인 경우 세균이 번색하여 이취 및 이미 현상이 발생할 가능성이 높아, 효과적이지 않다.The dry aging of step i) of the present invention is a method of aging in which the surface of beef is stored in a non-wrapped condition under refrigeration conditions. The dry aging is preferably, but not limited to, performed at 60 to 85% relative humidity. When the relative humidity is less than 60%, excessive shrinkage of beef tends to occur and meat quality is maintained. When the relative humidity is more than 85%, it is not effective because of the possibility that the bacteria are blotted,
상기 건식 숙성은 0 내지 4℃ 온도에서 수행하는 것이 바람직하며, 구체적으로 1℃ 전후에서 수행하는 것이 보다 바람직하나, 이에 한정되지 않는다. 상기 온도가 0℃ 미만인 경우 숙성에 관여하는 효소의 활성이 저해되어 숙성되지 않으며, 온도가 4℃ 초과인 경우 숙성에 관여하는 효소 활성은 증가하나 미생물에 의한 오염 또한 증가하여 이취 및 이취미 현상이 발생할 뿐 아니라 병원균의 번식이 증가하여 상품화할 수 없다.The dry aging is preferably carried out at a temperature of 0 to 4 ° C, more preferably about 1 ° C, but is not limited thereto. When the temperature is less than 0 ° C, the activity of enzymes involved in aging is inhibited and it is not aged. When the temperature is higher than 4 ° C, the enzymatic activity involved in aging is increased but the contamination by microorganisms is also increased. And the propagation of pathogens increases, so that it can not be commercialized.
상기 건식 숙성은 2 내지 7 m/초의 환풍 조건에서 수행하는 것이 바람직하나, 이에 한정되지 않는다.The dry aging is preferably performed at a ventilation condition of 2 to 7 m / sec, but is not limited thereto.
본 발명의 단계 i)건식 숙성은 20 일 내지 40 일 동안 숙성하는 것이 바람직하며, 구체적으로 30일 내지 40일 동안 숙성하는 것이 보다 바람직하나, 이에 한정되지 않는다.The step i) of the present invention is preferably aged for 20 to 40 days, more preferably aged for 30 to 40 days, but is not limited thereto.
본 발명의 단계 ii)급속 동결은 -40 내지 -20℃에서 동결하는 것이 바람직하나, 이에 한정되지 않으며, 육 심부의 온도가 -40℃가 되기까지 동결하는 것을 목적으로 할 수 있다. 급속 동결 후 동결 상태에서 포장하면 품질을 보다 안전하게 유지할 수 있다. 급속 동결 시간은 1시간 내지 5시간 동안 동결하는 것이 바람직하다.The step (ii) of the present invention is preferably frozen at -40 to -20 占 폚, but not limited thereto, and it can be aimed at freezing until the temperature of the hexagonal part becomes -40 占 폚. Packaging in a frozen state after rapid freezing can maintain the quality more safely. The rapid freezing time is preferably frozen for 1 to 5 hours.
본 발명의 구체적인 실시예에서, 본 발명자들은 우육을 건식 숙성한 다음 바로 -40 내지 -20℃에서 급속동결하여 건식숙성동결 육류를 제조하였고(도 1 및 도 2), 이를 종래 건식숙성 후의 포장육 상태군과 비교하였다. 그 결과, 본 발명의 건식숙성동결군의 우육 시료는 감칠맛과 같은 맛을 나타내는 아미노산인 글루타민 산 및 아스파라긴 산의 함량이 증가하였으며(표 1), 육질을 나타내는 올레산의 함량이 증진되는 것을 확인하였다(표 2). 또한, 전자혀 및 관능평가 분석을 통해 실제 우육의 맛과 풍미가 증진되는 것을 확인하였으며(도 3 및 도 4), 특히 종래 건식숙성 단계만을 통해 숙성과정을 거친 등심 또는 우둔 부위보다 맛과 풍미가 개선되어 소비자의 욕구를 만족할 수 있는 고급우육으로 개선될 수 있음을 확인하였다(도 5 및 도 6).In a specific example of the present invention, the inventors of the present invention produced dry-aged frozen meat products by dry-aging beef immediately followed by rapid freezing at -40 to -20 캜 (FIGS. 1 and 2) . As a result, the content of glutamic acid and aspartic acid, which are flavor-rich amino acids, was increased in beef samples of the dry-aged frozen group of the present invention (Table 1), indicating that the content of oleic acid showing meat quality was increased Table 2). In addition, it was confirmed through the electronic tongue and sensory evaluation analysis that the taste and flavor of the actual beef was improved (Figs. 3 and 4). In particular, the taste and flavor of the beef And can be improved to high-quality beef that can satisfy the consumer's desire (Figs. 5 and 6).
따라서, 본 발명의 우육 건식 숙성 방법을 통해, 감칠맛과 같은 맛을 나타내는 아미노산인 글루타민 산 및 아스파라긴산의 함량을 증가시킬 수 있고, 육질을 나타내는 올레산의 함량이 증진되어 실제 우육의 맛과 풍미가 증진될 수 있어, 소비자의 기호에 맞출 수 있다. 또한, 본 발명의 우육 건식 숙성 방법으로 숙성된 우육은, 종래 건식숙성방법을 이용하여 육질 조직이 해체되어 육질의 식감이 저감될 수 있는 한계에서 벗어나, 급속냉동하는 단계를 통해 단단한 육질과 개선된 맛을 가지는 고급 우육을 숙성할 수 있어 효과적이다.Therefore, the method of the present invention can increase the content of glutamic acid and aspartic acid, which are amino acids showing a flavor such as a savory taste, and the content of oleic acid, which shows meat quality, And can be tailored to the taste of the consumer. In addition, the beef which has been aged by the beef dry-aging method of the present invention is free from the limitation that the meat-like texture is disassembled and the texture of the meat is reduced by the conventional dry-aging method, and through the rapid freezing step, It is effective because it can mature the high quality beef having taste.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 예시하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지 않는 것은 당업계에서 통상의 지식을 가진 자에 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.
2 등급2 ratings 우육의Beefy 건식 숙성(dry- Dry- ageingaging ) 및 동결) And freezing
공시 2 등급 한우 등심 또는 우둔 부위를 경기도 음성군의 도축장에서 구입하여, 표면의 과도한 지방과 연결 조직을 제거하였다. 그런 다음, 등심 시료 1㎏를 약 10 ㎝ 두께의 조각으로 잘라 저장하였다. 등심 시료 조각은 각각 대조군(CON), 냉동진공포장군(HF), 냉장진공포장군(HW), 건식숙성보관군(HS) 및 건식숙성냉동군(HD)의 5 종류로 나누었다.Disclosed 2nd grade Korean beef sirloin or stubble was purchased from the slaughterhouse in Gyeonggi - do, and the excessive fat and connective tissue on the surface were removed. Then, 1 kg of the sirloin sample was cut into pieces about 10 cm thick and stored. The pieces of sirloin sample were divided into five types: control (CON), refrigerated vacuum packing group (HF), refrigerated vacuum packing group (HW), dry maturing storage group (HS) and dry fermentation freezing group (HD).
그런 다음, HF, HW, HS 및 HD 시료 조각을 환류가 가능한 숙성전용장치 냉장고에서 건식숙성하였다. 건식숙성의 조건으로 60 내지 80% 습도 및 약 1℃ 전후의 온도를 유지하도록 설정하였고, 2 내지 7 m/sec 환류 상태를 유지하면서 40 일 동안 숙성하였다. 그런 다음, 각각의 시료 조각을 수득하여 건식숙성보관군(HS) 시료 조각은 4℃에서 보관하고, 건식숙성냉동군(HD) 시료 조각은 -30 내지 -20℃에서 4시간 동안 급속동결한 후 보관하였으며(도 1), 냉장진공포장군(HW) 시료 조각은 진공 포장하여 4℃에서 냉장보관하고, 냉동진공포장군(HF) 시료 조각은 진공 포장하여 -10℃에서 동결한 다음 보관하였다. 대조군(CON) 시료 조각은 건식숙성하지 않고 4℃ 냉장고에서 냉장보관하였다. 우둔 시료에 대하여도 등심 시료와 동일한 방법으로 건식숙성 후 냉동보관하였다(도 2).Then, HF, HW, HS and HD sample pieces were dry-aged in reflux-only device refrigerator. It was set to maintain a temperature of about 60 to 80% humidity and about 1 캜 under the condition of dry aging, and aged for 40 days while maintaining a reflux state of 2 to 7 m / sec. Each piece of the sample was then obtained and the dry aged storage group (HS) sample pieces were stored at 4 DEG C and the dry aged frozen group (HD) sample pieces were rapidly frozen at -30 to -20 DEG C for 4 hours (HW) samples were vacuum-packed and refrigerated at 4 ° C. Frozen vacuum packaged samples (HF) were vacuum-packed and stored at -10 ° C before being stored. The control (CON) sample pieces were stored in a refrigerator at 4 ° C without being dry-aged. The stubble samples were dry-matched after freeze-drying in the same manner as the sirloin samples (Fig. 2).
[[ 실험예Experimental Example 1] One] 우육의Beefy 건식 숙성 및 동결에 따른 아미노산 조성의 변화 분석 Analysis of Amino Acid Composition Changes by Drying and Freezing
우육에서 감칠맛을 나타내는 것을 아미노산의 조성에 관련되며, 글루타민산과 아스파라긴산이 증가할 때 우마미도 증가하여 우육의 맛이 개선될 수 있다. 이에, 우육을 건식숙성한 후 동결 및 진공포장에 따라 우육의 품질이 개선되는지 여부를 확인하기 위해, 등심 시료 조각 100 g당 포함되는 유리아미노산의 조성(g)을 HPLC 분석(DIONEX, Sunnyvale, CA, USA)하였다.It is related to the composition of amino acids that show richness in beef, and when glutamic acid and aspartic acid increases, umami increases and taste of beef can be improved. The composition (g) of the free amino acids contained in 100 g of the sirloin sample pieces was analyzed by HPLC analysis (DIONEX, Sunnyvale, Calif., USA) in order to confirm whether the beef quality was improved by freezing and vacuum packing after dry- , USA).
그 결과, 하기 [표 1]과 같이 건식숙성냉동군 시료의 유리 아미노산 성분 중 감칠맛을 나타내는 글루타민 산(glutamic acid) 및 아스파라긴 산(aspartic acid)의 함량이 다른 시료군에 비해 유의적으로 높은 수준을 나타내어, 대조군에 비해 약 2 배 정도 높은 수준의 함량을 나타내는 것을 확인하였다(표 1). 이 외에도, 건식숙성냉동군 시료는 대조군에 비해 글라이신(glycine) 등의 아미노산이 2 배 이상 높은 수준으로 포함되는 것을 확인하였다(표 1).As a result, the content of glutamic acid and aspartic acid in the free amino acid components of the dry-aged frozen group was significantly higher than those of the other groups, as shown in Table 1 below , Indicating that the level of the composition was about twice as high as that of the control group (Table 1). In addition, dry aged frozen samples contained glycine and other amino acids more than two times higher than the control group (Table 1).
* SEM: 평균에 대한 표준편차(Standard error of the mean)* SEM: Standard error of the mean
a-d: 동일 행의 값에 대하여 유의적으로 높은 값의 순서대로 a, b, c, d를 표기함. a-d: Mark a, b, c, d in the order of significant value for the values in the same row.
[[ 실험예Experimental Example 2] 2] 우육의Beefy 건식 숙성 및 동결에 따른 지방산 조성의 변화 분석 Analysis of Fatty Acid Composition Changes by Drying and Freezing
우육에서 육질을 나타내는 것을 지방산의 조성에 관련되며, 올레인산의 함량이 증가할 때 육질의 수준도 증가하여 우육의 맛이 개선될 수 있다. 이에, 우육을 건식숙성한 후 동결 및 진공포장에 따라 우육의 품질이 개선되는지 여부를 확인하기 위해, 등심 시료 조각 100 g당 포함되는 지방산의 조성(g)을 GC 분석하였다.The meat quality in beef is related to the composition of fatty acid. As the content of oleic acid increases, the level of meat quality also increases and the taste of beef can be improved. Therefore, the composition (g) of fatty acids contained in 100 g of the sirloin sample pieces was analyzed by GC in order to confirm whether the quality of the beef was improved by freezing and vacuum packing after dry aging of the beef.
그 결과, 하기 [표 2]과 같이 건식숙성냉동군 시료의 지방산 조성이 다른 시료군에 비해 유의적으로 높은 수준을 나타내며, 특히 육질을 나타내는 올레인산(oleic acid, oleate)의 함량이 다른 시료군에 비해 높은 수준을 나타내어, 육질이 개선되는 것을 확인하였다.As a result, as shown in Table 2, the fatty acid composition of the dry-aged frozen group was significantly higher than that of the other groups, and the content of oleic acid (oleate) And the meat quality was improved.
[[ 실험예Experimental Example 3] 3] 우육의Beefy 건식 숙성 및 동결에 따른 맛의 변화 분석 Analysis of change of taste due to dry fermentation and freezing
건식 숙성 및 급속동결로 인해 우육의 아미노산 및 지방산 함량이 개선될 수 있음을 확인하였으므로, 아미노산 및 지방산 함량의 개선 결과 우육의 맛에도 변화가 있는지 여부를 확인하기 위해, 전자혀(Electronic tongue) 분석을 통해 등심 시료 조각의 맛을 확인하였다(Koutsidis, Georgios, et al. Meat Science 79.2 (2008): 270-277.).It was confirmed that amino acid and fatty acid content of beef can be improved due to dry fermentation and rapid freezing. Therefore, in order to check whether there is a change in taste of beef as a result of amino acid and fatty acid content improvement, electronic tongue analysis (Koutsidis, Georgios, et al. Meat Science 79.2 (2008): 270-277).
구체적으로, 50 ㎖ 시험관에 대조군, 냉동진공포장군, 냉장진공포장군 및 건식숙성냉동군 시료 조각 3g을 증류수 10 ㎖에 넣어 5 분 동안 진탕하였다. 그런 다음, 4℃에서 10,000 ×g으로 10 분동안 원심분리하여 상층액을 시료 추출액으로서 수득하였다. 수득한 시료 추출액은 분석을 위해 -80℃에서 보관하였고, Astree E-tongue (Alpha-Mos, France) 장치를 사용하여 전자혀 분석을 수행하였다. 분석을 위한 비교 표준물질로, 0.01 mol/ℓ 농도의 포도당(단맛), HCl(신맛), NaCl(짠맛), MSG(감칠맛) 및 MgSO4(쓴맛)을 사용하였다.Specifically, in a 50 ml test tube, 3 g of a control sample, a freezing vacuum packing group, a cold vacuum packing group, and a dry-type freezing group sample were added to 10 ml of distilled water and shaken for 5 minutes. The supernatant was then centrifuged at 10,000 x g for 10 minutes at 4 DEG C to obtain a supernatant as a sample extract. The obtained sample extract was stored at -80 ° C for analysis, and the electronic tongue analysis was performed using an Astree E-tongue (Alpha-Mos, France) apparatus. Glucose (sweet), HCl (sour), NaCl (salty), MSG (saturated), and MgSO 4 (bitter) were used as standard reference materials for analysis.
그 결과, 도 3과 같이 건식숙성냉동군 시료는 대조군, 냉동진공포장군 및 냉장진동포장군에 비해 신 맛이 유의적으로 낮은 수준을 나타내며, 짠 맛이 증가된 수준을 나타내는 것을 확인하였다. 또한, 건식숙성냉동군 시료에서 우마미 및 풍미가 다른 군에 비해 유의적으로 증가하는 것을 확인하였다(도 3).As a result, as shown in FIG. 3, dry-aged frozen group samples showed significantly lower sour taste and higher salty taste than the control group, the frozen vacuum packaged group, and the refrigerated packaged group. In addition, it was confirmed that umami and flavor were significantly increased in dry aged frozen group samples (Fig. 3).
[[ 실험예Experimental Example 4] 4] 우육의Beefy 건식 숙성 및 동결에 따른 관능적 특성의 분석 Analysis of Sensory Characteristics by Drying and Freezing
건식 숙성 및 급속동결로 인해 우육의 아미노산 및 지방산 함량과 풍미가 개선될 수 있음을 확인하였으므로, 이러한 개선의 정도가 소비자에게 실제로 느낄 수 있는 정도인지 여부를 확인하였다.It was confirmed that the amino acid and fatty acid content and flavor of beef can be improved due to dry fermentation and rapid freezing. Therefore, it was confirmed whether or not the degree of improvement was actually felt by consumers.
구체적으로, 훈련된 관능요원 10 명을 선발하였으며, 등심 시료 조각 및 우둔 시료 조각을 시식한 결과를 설문조사하여 확인하였다. 설문조사를 통해 육질의 연함 정도(tenderness), 씹힘성(chewiness), 다즙성(juiciness), 감미성(sweet taste), 버터향(butter taste), 감칠맛(umami taste), 이취(off-flavor) 및 전체적인 호감도(overall acceptance)를, 10 점 만점법으로 측정하였다(1점은 매우 나쁘다, 10점은 매우 좋다).Specifically, ten trained sensual agents were selected, and the results of sampling of the sirloin sample and the stubble sample were surveyed and confirmed. The questionnaire was used to evaluate the tenderness, chewiness, juiciness, sweet taste, butter taste, umami taste, off-flavor and overall The overall acceptance was measured by the 10-point scale method (1 point is very bad, 10 points is very good).
그 결과, 도 4 내지 도 6에서 나타난 바와 같이 등심 시료의 건식숙성동결군의 맛과 풍미가 다른 대조군에 비해 높은 점수를 받아 개선된 등급의 우육의 맛과 풍미를 나타내는 것을 확인하였으며(도 4 및 도 5), 우둔 시료의 건식숙성동결군 역시 건식숙성냉장군에 비해 개선된 맛과 풍미를 나타내는 것을 확인하였다(도 6).As a result, as shown in FIG. 4 to FIG. 6, the flavor and flavor of the dry-aged freezing group of the sirloin samples were higher than those of the control group with the different scores, 5). It was also confirmed that the dry-aged freezing group of the stool sample showed improved taste and flavor as compared with the dry-aged freezing group (FIG. 6).
Claims (10)
ii) 상기 건식 숙성한 우육을 급속 동결하는 단계;를 포함하는, 우육의 숙성방법.
i) dry-aging the beef at 60 to 85% humidity, 0 to 4 < 0 > C temperature and 2 to 7 m / sec ventilation conditions; And
and ii) rapidly freezing the dry-aged beef.
The method for aging beef according to claim 1, wherein the beef in step i) is any one of a beef fillet, a beef tongue, a clay or a moisturizer.
The method for aging beef according to claim 1, wherein the dry aging of step i) is aged for 20 to 40 days.
The method for aging beef according to claim 1, wherein the rapid freezing of step ii) is frozen at minus 40 to minus 20 < 0 > C.
Beef aged by the method of paragraph 1.
Processed beef processed by the beef of paragraph 5.
A method for maintaining the meat quality, taste and flavor of dry-aged beef, comprising rapidly freezing dry or aged dry beef in a dry-aging manner.
The method of claim 7, wherein the quick freezing is frozen at minus 40 to minus 20 < 0 > C for 1 to 5 hours.
A beef with preserved meat quality, taste and flavor of beef by the method of claim 7 or 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160071943A KR20170139413A (en) | 2016-06-09 | 2016-06-09 | The processing method of dry-ageing beef for high meat quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160071943A KR20170139413A (en) | 2016-06-09 | 2016-06-09 | The processing method of dry-ageing beef for high meat quality |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180115371A Division KR102010706B1 (en) | 2018-09-27 | 2018-09-27 | The processing method of dry-ageing beef for high meat quality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170139413A true KR20170139413A (en) | 2017-12-19 |
Family
ID=60924007
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160071943A KR20170139413A (en) | 2016-06-09 | 2016-06-09 | The processing method of dry-ageing beef for high meat quality |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170139413A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101943632B1 (en) | 2018-06-28 | 2019-01-29 | 임상중 | The method to improve meat of livestock products |
| KR20220023882A (en) * | 2020-08-21 | 2022-03-03 | 전라남도 | Method for aging black goat meat and the resulting black goat meat |
| KR20220086421A (en) | 2020-12-16 | 2022-06-23 | 대한민국(농촌진흥청장) | Rapid meat ripening device using radio waves and rapid meat ripening method using the same |
-
2016
- 2016-06-09 KR KR1020160071943A patent/KR20170139413A/en active Application Filing
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101943632B1 (en) | 2018-06-28 | 2019-01-29 | 임상중 | The method to improve meat of livestock products |
| KR20220023882A (en) * | 2020-08-21 | 2022-03-03 | 전라남도 | Method for aging black goat meat and the resulting black goat meat |
| KR20220086421A (en) | 2020-12-16 | 2022-06-23 | 대한민국(농촌진흥청장) | Rapid meat ripening device using radio waves and rapid meat ripening method using the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Toldrá | Dry-cured ham | |
| Pugliese et al. | The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut | |
| Domínguez et al. | Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage | |
| Petrova et al. | Manufacture of dry-cured ham: A review. Part 1. Biochemical changes during the technological process | |
| Toldra | Proteolysis and lipolysis in flavour development of dry-cured meat products | |
| Villalobos-Delgado et al. | Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time | |
| Luo et al. | Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham | |
| Hu et al. | Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages | |
| Zhang et al. | Effect of animal age on the nutritional and physicochemical qualities of ovine bresaola | |
| Lorenzo et al. | Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives | |
| KR20170139413A (en) | The processing method of dry-ageing beef for high meat quality | |
| KR101903650B1 (en) | The processing method of dry-ageing pork for high meat quality | |
| Beriain et al. | Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon | |
| KR102010706B1 (en) | The processing method of dry-ageing beef for high meat quality | |
| Lakshani et al. | Comparison of quality traits of breast meat from commercial broilers and spent hens in Sri Lanka | |
| Shen et al. | Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly | |
| Lee et al. | Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef | |
| Lim et al. | Comparison of meat quality of loins and butts in different two-way crossbred pigs | |
| Gredell et al. | Palatability characterization of fresh and dry-aged ground beef patties | |
| JP5686522B2 (en) | Processed food of poultry and its manufacturing method | |
| KR101189661B1 (en) | Low-fat meat sausage containing headmeat skin and fermented vinegar and manufacturing method thereof | |
| Pleadin et al. | Quality of Istrian and Slavonian dry-fermented sausages | |
| Dashmaa et al. | Meat quality and volatile flavor traits of Duroc, Berkshire and Yorksire breeds | |
| Araújo et al. | Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet | |
| del Olmo et al. | Proteolysis and flavor characteristics of Serrano ham processed under different ripening temperature conditions |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| E601 | Decision to refuse application | ||
| E601 | Decision to refuse application | ||
| E801 | Decision on dismissal of amendment | ||
| A107 | Divisional application of patent |