Dendropanax morbifera Extracting Composition Adding Meat and It's Producing Methods

• Main Authors: LEE SEONG YUN, MOON JEONG GEOL, NAM KI CHANG, KO DONG IL, EE YOUNG MIN, LEE YOUNG JU, HYUN JUNG MIN, PARK JI YOUNG, SONG IN SUK
• Format: Patent
• Language: English; Korean
• Published: 31.08.2020
• Subjects: BUTCHERING; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MEAT TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSING MEAT, POULTRY, OR FISH; PROCESSING POULTRY OR FISH; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Prior to the present invention, inventions related to immersion liquid for providing flavor and soft meat quality to meat did not consider the effects of maintaining the moisturizing ability of raw meat and preventing drips due to holes formed on a surface of the raw meat by injection. In order to overcome the above-mentioned problems, the present invention provides a method for producing fresh meat added with a Dendropanax morbiferus extract which comprises: a raw meat preparation step (S1) of preparing fresh meat having a total bacterium of log 4 CFU/g or less, as a step of preparing butchered fresh beef; a curing solution preparation step (S2) of preparing 10% of a curing solution with respect to the weight of the raw meat by mixing boiled water and the Dendropanax morbiferus extract, then mixing the same with phosphate, salt, and carrageenan in order, and cooling the mixture such that a temperature difference between the mixture and the raw meat becomes within ±4°C; a curing solution injection step (S3) of injecting the curing solution into the raw meat by using an injector; a tumbling step (S4) of tumbling the raw meat injected with the curing solution; and an aging step (S5) of aging the raw meat passed through the tumbling. According to the above configuration, the meat injected with the curing solution for injection exhibits effects of high moisture retention, low-fat rancidity, a high fatty acid composition, a low microorganism contaminated level, low drip loss, and high sensory evaluation. 본 발명 이전에 육류에 향과 연한육질을 제공하기 위한 침지액에 관한 발명들은 인젝션에 의한 원료육 표면에 형성되는 구멍에 의한 원료육의 보습력 유지와 드립방지의 효과를 고려하지 못하였다. 본 발명에서는 상기와 같은 문제를 해결하기 위하여, 도축된 신선한 소고기를 준비하는 단계로 총세균 log 4 CFU/g 이하의 신선육을 준비하는 원료육준비단계(S1); 및 끓인 물에 황칠나무추출액을 혼합한 후, 인산염, 소금, 카라기난 순으로 혼합하여 상기 원료육과 온도차가 ±4℃ 이내가 되도록 냉각하여 상기 원료육 무게의 10%의 염지액을 준비하는 염지액준비단계(S2); 및 상기 염지액을 인젝터를 이용하여 상기 원료육에 주입하는 염지액 주입단계(S3); 및 상기 염지액이 주입된 원료육을 텀블링하는 텀블링단계(S4); 및 상기 텀블링을 마친 원료육을 숙성하는 숙성단계(S5);를 포함하는 것을 특징으로 하는 황칠나무 추출액 첨가 신선육의 제조방법을 제공한다. 상기와 같은 구성에 의하여 인젝션용 염지액을 주입한 원료육의 높은 보수력, 낮은 지방산패도, 높은 지방산조성, 낮은 미생물 오염도, 낮은 드립감량 및 높은 관능평가를 가지는 효과를 보여주었다.