KR101279546B1 - Method for meat products by using Cell Alive System - Google Patents

Abstract

The present invention relates to a method for producing a meat product using an ultra low temperature rapid cooling method. More particularly, the present invention relates to a method for preparing a cooked product, which can be consumed immediately after thawing, while minimizing quality degradation of a meat product using an electromagnetic field freezing method.

Description

Method for manufacturing meat products using cryogenic rapid cooling method {Method for meat products by using Cell Alive System}

The present invention relates to a method for producing a meat product using an ultra low temperature rapid cooling method. More particularly, the present invention relates to a method for preparing a cooked product, which can be consumed immediately after thawing, while minimizing quality degradation of a meat product using an electromagnetic field freezing method.

In terms of supply and demand of domestic pork, pork prices are low and consumption is low compared to the annual average in January-March and September-October. In terms of the consumption of domestic pork, the preference for each part is clear and there is always a specific part. This puts a strong pressure on pork prices to fall.

Changes in the demand and supply of pork are affected by the price of pork, but the demand and supply of pork is dependent on the tastes and preferences of consumers, the price of alternative meat, the disinfection of consumers, the price of production factors, the climate, the government's policy, and the production of pork. It is influenced by various factors such as the number of farms. If demand and supply are stable, prices will stabilize, stimulating consumption.

By using the cryogenic quenching technology, it is possible to maintain the quality of the pork at the time of large inventory, so that it is possible to supply pork which is cheaper than fresh meat and of higher quality than the general frozen meat after cryogenic freezing.

However, in case of rapid freezing using the existing cryogenic refrigerant (-75 ℃), packaging of the product before freezing is necessary, and in the case of imported refrigerant, there is a risk of fire. The method has a disadvantage in that rapid freezing up to the core of the meat product is difficult. In addition, a phenomenon in which quality deteriorates after cooling and thawing high quality meat products has occurred.

In recent years, with the development of the industry and the changes of the times, there is an increasing tendency to pursue the simplification of dietary life in an effort to reduce household labor caused by double income. Therefore, the preference for food that can be cooked easily and with short time and less effort than food that requires a lot of time and effort is also increasing.

Accordingly, the present inventors have developed a method of preparing ready-to-eat foods which can be consumed immediately without thawing while minimizing quality deterioration of meat products.

The present invention provides a method for producing a meat product using the ultra low temperature rapid cooling method.

The present invention (a) a batter (batter) and fried flour or bread flour coated on the raw meat and fried for 3 to 5 minutes at 160 ~ 165 ℃; (b) freezing the cooked raw meat by an electromagnetic field freezing (Cell Alive System, CAS); It provides a method for producing a meat product using a cryogenic rapid cooling method comprising a.

In the case of the meat product according to the present invention, the quality is minimized even after cooling and thawing, and there is an advantage that the food can be sampled immediately without facilitating storage and distribution and without cooking after thawing.

1 relates to a process for producing pork gas for cryogenic rapid freezing according to an embodiment of the present invention.
Figure 2 relates to the separation rate and appearance photograph according to the type of batter.

The present invention provides a method for manufacturing a meat product using an ultra low temperature rapid cooling method in one aspect.

Ultra-low temperature rapid cooling is a method of minimizing the size of ice crystals by passing the maximum ice crystal generation zone (-1 ~ -5 ℃) in a short time. Instant freezing is less damaging to the cells, there is an advantage that the quality of the product can be maintained even after thawing. That is, the shorter the time passing through the maximum ice crystal generating zone, the more small crystals are generated and distributed uniformly. However, the longer the time passing through the maximum ice crystal generating zone becomes larger, smaller in number and unbalanced. Ice crystals generate ice crystal nuclei, and as the center of the ice crystal grows, ice crystals grow and become smaller in number. When large and small ice crystals are adjacent, small crystals are absorbed by the large crystals and grow.

In the present invention, the cryogenic rapid cooling method is not limited thereto, but may be an immersion method using alcohol, an immersion method using an cryogenic refrigerant, an electromagnetic field rapid freezing method, and an electromagnetic field quick freezing method (Cell Alive System, CAS). Can be.

Method for producing a meat product using the ultra-low temperature rapid cooling method according to an embodiment of the present invention more specifically,

(a) a cooking step of batter (batter) and fried flour or bread flour to fry the raw material for 3 to 5 minutes at 160 ~ 165 ℃;

(b) freezing the cooked raw meat by an electromagnetic field freezing (Cell Alive System, CAS); It provides a method for producing a meat product using a cryogenic rapid cooling method comprising a.

The raw meat is frozen only surface, may be cut to a certain thickness and size, the thickness of the raw meat may be 3 ~ 5.5cm, 2cm. When the thickness is a batter (batter) and fried flour or bread flour on the raw meat when fried for 3 to 5 minutes at 160 ~ 165 ℃, the outside of the batter can be thoroughly cooked raw meat.

In addition, the raw meat is not limited thereto, but may be at least one selected from pork, beef, poultry and turkey meat.

Batter in the present invention refers to a thick dough mixed with water, milk, eggs, sugar, salad oil and the like in flour, cake, pancake, quick bread, crepe or fried food in a mixture of uncooked state 반죽 is used as the dough.

The cooked raw meat may be pork gas, and the batter may be prepared by reinforcing gum in a commercially available batter powder. In general, the main ingredients of the commercially available batter powder may be a strong powder, corn starch, gluten, white sugar, refined salt and the like. In the case of strengthening the galvanizing in the batter, when the pork gas is thawed in the microwave oven, the galvanic and water are combined to form a flexible film, thereby preventing moisture from escaping.

That is, it prevents the moisture of pork gas to escape and preserves the taste during thawing of the deep-frozen pork gas.When manufacturing the finished product using the batter, meat and dough are separated even if the storage period is longer than the conventional batter. Less phenomena and better texture

In one embodiment of the present invention, commercially available batter mix may be a batter containing 0.1 to 0.3%, 0.2%.

The electromagnetic field freezing method (Cell Alive System, CAS) refers to a method of rapid freezing by making a magnetic field tunnel in the air-cooled rapid freezing method of less than -50 ~ -55 ℃.

Electromagnetic field rapid freezing in the present invention can minimize the deterioration of meat products when frozen at -50 ~ -55 ℃ by hanging a magnetic field. If the temperature is below -55 ° C, there is a problem in that economic efficiency is lowered due to an increase in facility and maintenance costs.

After the rapid freezing of the electromagnetic field can be three-pack or general packaging. In addition, by putting the oxidizing agent after the packaging can minimize the crushing of the bread crumbs or the oxidation of the storage period, the oil that can absorb the oil in the packaging container, or the oil flowing out during thawing by putting a wavy paper Don't bury pork cutlet to prevent it from getting wet.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

< Example  1> Cooked Product Cutlet  By storage period Quality variation  Test

1. According to freezing conditions by storage period Cutlet  Measure surface color before and after thawing.

Surface color was measured before and after thawing by freezing conditions (CAS, ventilation type) by storage period (0, 7, 14, 21 and 28 days) (Table 1).

The color was measured using a Minolta chromameter before thawing, and the surface color of the cutlet was measured after thawing according to the thawing conditions (microwave oven 2:20). Although there was no significant difference in overall, L value was lowered as the surface lightness value was frozen due to moisture freezing during freezing, and then returned to the original pork color after thawing.

In addition, the experiment did not show a difference in color according to the freezing method. Pork gas made under the same conditions was frozen in a different way, but the appearance of the color was not different, and the color did not change even after the storage period of the pork was long.

Color parameters Days Methods Pre  L Pre  a Pre  b Post  L Post  a Post  b 0 CAS 51.14 ^a ± 3.56 11.37 ^a ± 0.31 27.96 ^a ± 1.33 42.46 ^a ± 0.94 10.96 ^a ± 0.79 23.71 ^a ± 2.77 Ventilation 51.20 ^a ± 0.36 11.40 ^a ± 0.53 25.32 ^a ± 1.29 39.12 ^b ± 1.19 11.99 ^a ± 0.78 22.27 ^a ± 2.20 7 CAS 52.07 ^a ± 3.11 10.4 ^a 1 ± 0.47 28.17 ^a ± 1.69 40.35 ^a ± 1.71 10.93 ^a ± 0.72 25.07 ^a ± 1.12 Ventilation 51.82 ^a ± 0.99 11.6 ^a 1 ± 0.79 28.54 ^a ± 2.89 36.93 ^a ± 2.67 12.68 ^a ± 0.99 21.54 ^a ± 3.42 14 CAS 52.02 ^a ± 2.62 10.81 ^a ± 0.47 28.30 ^a ± 3.69 40.24 ^a ± 3.58 11.92 ^a ± 1.51 22.68 ^a ± 1.99 Ventilation 50.74 ^a ± 2.85 1.27 ^a ± 0.05 28.72 ^a ± 1.24 38.77 ^a ± 0.75 12.70 ^a ± 1.47 21.36 ^a ± 2.86 21 CAS 53.98 ^a ± 2.82 10.72 ^a ± 0.87 27.53 ^a ± 2.86 40.24 ^a ± 1.78 12.40 ^a ± 0.57 20.89 ^a ± 3.23 Ventilation 54.18 ^a ± 1.36 10.74 ^a ± 0.31 27.32 ^a ± 1.42 38.47 ^a ± 0.83 14.23 ^a ± 1.03 26.95 ^a ± 6.04 28 CAS 52.37 ^a ± 0.26 10.63 ^a ± 0.74 28.77 ^a ± 2.36 43.02 ^a ± 0.28 9.28 ^a ± 0.73 20.64 ^a ± 1.90 Ventilation 54.35 ^a ± 1.68 9.95 ^a ± 0.95 26.73 ^a ± 1.41 44.59 ^b ± 0.30 9.97 ^a ± 0.66 24.94 ^b ± 0.96

2. According to freezing conditions by storage period Cutlet  Texture, Separation Rate and Visual Inspection

The texture, separation rate, and appearance of pork cutlet were examined according to the freezing method of pork cutlet.

The blow-type method showed higher separation rate than the CAS method at 21 days in the separation rate of pork gas batter according to the freezing method by storage period. Separation rate was not significantly different at 0, 7, 14, and 21 days, but the blowing method showed a higher value than the CAS method.

In the appearance color, the CAS refrigeration method was superior to the ventilation type for 0 to 7 days.

In the flavor category, the CAS refrigeration method was superior to the blowing type at 0, 7, 14 and 21 days.

The overall evaluation of freezing conditions by storage period showed that the CAS method was excellent in all of 0, 7, 14, 21 and 28 days. Table 2 relates to texture of pork cutlet according to freezing conditions by storage period. Table 3 relates to the separation rate and visual inspection of pig gas according to freezing conditions by storage period.

Texture Days Methods Hardness cohesiveness springiness adhesiveness gumminess chewiness Resilience 0 CAS 11.97 ^a ± 2.18 0.33 ^a ± 0.02 0.89 ^a ± 0.04 -0.78 ^a ± 0.34 3.97 ^a ± 0.87 3.54 ^a ± 0.73 0.18 ^a ± 0.02 Ventilation 14.42 ^a ± 0.70 0.39 ^a ± 0.05 0.87 ^a ± 0.07 -0.87 ^a ± 0.41 5.56 ^a ± 0.85 4.78 ^a ± 0.49 0.21 ^a ± 0.09 7 CAS 15.51 ^a ± 3.29 0.36 ^a ± 0.03 0.90 ^a ± 0.03 -0.67 ^a ± 0.03 5.74 ^a ± 1.40 5.14 ^a ± 1.26 0.24 ^a ± 0.11 Ventilation 13.96 ^a ± 1.48 0.33 ^a ± 0.00 0.82 ^a ± 0.13 -0.40 ^a ± 0.35 4.61 ^a ± 0.50 3.92 ^a ± 0.90 0.29 ^a ± 0.23 14 CAS 13.11 ^a ± 2.72 0.32 ^a ± 0.03 0.90 ^a ± 0.06 -0.79 ^a ± 0.52 4.29 ^a ± 1.31 3.79 ^a ± 0.97 0.23 ^a ± 0.10 Ventilation 10.38 ^a ± 3.42 0.33 ^a ± 0.04 0.84 ^a ± 0.04 -0.96 ^a ± 0.19 3.61 ^a ± 1.57 3.20 ^a ± 1.36 0.22 ^a ± 0.16 21 CAS 13.11 ^a ± 2.72 0.32 ^a ± 0.03 0.90 ^a ± 0.06 -0.79 ^a ± 0.52 4.29 ^a ± 1.31 3.79 ^a ± 0.97 0.23 ^a ± 0.10 Ventilation 10.38 ^a ± 3.42 0.33 ^a ± 0.04 0.84 ^a ± 0.04 -0.96 ^a ± 0.19 3.61 ^a ± 1.57 3.20 ^a ± 1.36 0.22 ^a ± 0.16 28 CAS 11.74 ^a ± 3.56 0.24 ^a ± 0.05 1.12 ^a ± 0.39 -0.66 ^a ± 0.60 2.98 ^a ± 1.42 3.23 ^a ± 1.42 0.81 ^a ± 0.67 Ventilation 7.59 ^a ± 5.59 0.05 ^a ± 0.40 4.23 ^a ± 5.70 -0.29 ^a ± 0.55 2.33 ^a ± 1.43 1.81 ^a ± 1.84 1.42 ^a ± 1.97

Appearance days Methods Separation appearance color flavor off-flavor overall 0 CAS 0.00 ^a ± 0.00 5.00 ^a ± 0.10 4.50 ^a ± 0.10 4.50 ^a ± 0.10 1.50 ^a ± 0.10 4.50 ^a ± 0.10 Ventilation 17.24 ^a ± 13.24 4.50 ^b ± 0.10 4.00 ^b ± 0.10 3.50 ^b ± 0.10 2.00 ^b ± 0.10 3.50 ^b ± 0.10 7 CAS 0.00 ^a ± 0.00 4.00 ^a ± 0.10 4.00 ^a ± 0.10 3.50 ^a ± 0.10 2.00 ^a ± 0.10 4.00 ^a ± 0.10 Ventilation 22.84 ^a ± 32.50 3.50 ^b ± 0.10 3.50 ^b ± 0.10 3.00 ^b ± 0.10 1.50 ^b ± 0.10 3.00 ^b ± 0.10 14 CAS 14.35 ^a ± 9.18 3.50 ^a ± 0.10 3.50 ^a ± 0.10 3.50 ^a ± 0.10 1.50 ^a ± 0.10 3.50 ^a ± 0.10 Ventilation 23.23 ^a ± 13.33 3.50 ^a ± 0.10 3.50 ^a ± 0.10 2.50 ^b ± 0.10 3.00 ^b ± 0.10 3.00 ^b ± 0.10 21 CAS 10.53 ^a ± 15.95 3.00 ^a ± 0.10 3.00 ^a ± 0.10 3.00 ^a ± 0.10 2.00 ^a ± 0.10 3.00 ^a ± 0.10 Ventilation 25.23 ^b ± 0.98 3.00 ^a ± 0.10 3.00 ^a ± 0.10 2.50 ^b ± 0.10 3.00 ^b ± 0.10 2.50 ^b ± 0.10 28 CAS · 3.00 ^a ± 0.10 3.00 ^a ± 0.10 2.00 ^a ± 0.10 2.00 ^a ± 0.10 3.50 ^a ± 0.10 Ventilation · 3.00 ^a ± 0.10 3.00 ^a ± 0.10 2.00 ^a ± 0.10 4.00 ^b ± 0.10 2.00 ^b ± 0.10

3. Sensory test according to freezing conditions by storage period

Sensory tests were performed according to the freezing conditions by storage. Evaluation items included texture, post color, post flavor, post off flavor, taste, off taste, and overall acceptance. ) Was evaluated.

The texture was significantly different at 0, 14, 21, and 28 days, and the CAS treated pork was higher than the blow type.

Post color was significantly different at 0, 14, and 21 days.

There was no significant difference in post-flavor items on the 0th and 7th days, but on the 14th, 21th and 28th days. However, the off-gas value of frozen cutlet gas was blown off from the 14th.

Taste items showed a significant difference by storage period, and the CAS method was better evaluated on all dates than the pork cut frozen by the blow method.

Off taste was not significantly different on days 0 and 7, but was significantly different on days 14, 21 and 28. The blowing type was evaluated for high off taste value.

In the overall preference, frozen pork cutlet by CAS method was highly evaluated.

On the 14th day before the intake, the difference was also significant in the ventilation freezing method. However, the CAS method maintains a constant value, and it seems that rancidity of the cutlet gas cooled on the 14th began.

Sensory evaluation days Methods texture post
color post
flavor post
off flavor taste off
taste overall
acceptance 0 CAS 4.00 ^a ± 0.10 4.50 ^a ± 0.10 4.50 ^a ± 0.10 2.00 ^a ± 0.10 3.50 ^a ± 0.10 2.00 ^a ± 0.10 3.50 ^a ± 0.10 Ventilation 2.00 ^b ± 0.10 3.00 ^b ± 0.10 1.50 ^b ± 0.10 2.00 ^b ± 0.10 1.50 ^b ± 0.10 2.00 ^b ± 0.10 2.00 ^b ± 0.10 7 CAS 3.00 ^a ± 0.10 3.50 ^a ± 0.10 3.00 ^a ± 0.10 2.00 ^a ± 0.10 4.00 ^a ± 0.10 2.00 ^a ± 0.10 3.50 ^a ± 0.10 Ventilation 3.00 ^a ± 0.10 3.50 ^a ± 0.10 3.50 ^b ± 0.10 2.00 ^a ± 0.10 3.50 ^b ± 0.10 2.00 ^a ± 0.10 3.50 ^a ± 0.10 14 CAS 4.00 ^a ± 0.10 3.50 ^a ± 0.10 3.00 ^a ± 0.10 2.50 ^a ± 0.10 3.50 ^a ± 0.10 2.00 ^a ± 0.10 3.00 ^a ± 0.10 Ventilation 2.00 ^b ± 0.10 3.00 ^b ± 0.10 2.00 ^b ± 0.10 4.00 ^b ± 0.10 2.00 ^b ± 0.10 3.50 ^b ± 0.10 2.00 ^b ± 0.10 21 CAS 3.50 ^a ± 0.10 3.50 ^a ± 0.10 3.50 ^a ± 0.10 2.50 ^a ± 0.10 3.50 ^a ± 0.10 2.00 ^a ± 0.10 3.00 ^a ± 0.10 Ventilation 1.50 ^b ± 0.10 2.50 ^b ± 0.10 1.50 ^b ± 0.10 4.00 ^b ± 0.10 2.00 ^b ± 0.10 3.50 ^b ± 0.10 2.00 ^b ± 0.10 28 CAS 2.00 ^a ± 0.10 3.00 ^a ± 0.10 1.50 ^a ± 0.10 2.50 ^a ± 0.10 3.50 ^a ± 0.10 2.00 ^a ± 0.10 3.00 ^a ± 0.10 Ventilation 1.00 ^b ± 0.10 3.00 ^a ± 0.10 2.00 ^b ± 0.10 4.50 ^b ± 0.10 2.00 ^b ± 0.10 3.50 ^b ± 0.10 2.00 ^b ± 0.10

< Example  2> cooked products Cutlet  General bacterial test by storage period

The experiment was performed by dividing into a quick freezing group using a CAS and a freezing method without using a CAS. Storage period was experimented by storing the pork cut frozen day 0, stored in a commercial refrigerator (-20 ° C) for 7 days, 14 days, 21 days, 28 days, 42 days.

General bacterial count

The test sample solution was prepared by homogenizing 25g of pork gas with 250g of sterile physiological saline. And diluted with ^{3 -} after taking 1ml of the prepared sample solution was diluted into sterile saline solution 9ml of 10 decimal ^-1, 10 ^-2, 10. Prepare a sterile Petri dish, take 1 ml at each dilution rate, dispense about 15 ml of plate count agar (PCA; Merck, Germany), and incubate for 48 hours in a 35 ± 1 ° C incubator after cooling coagulation, taking care not to touch the Petri dish lid. Colony counts were calculated.

2. Escherichia coli

The test sample solution was prepared by homogenizing 25g of pork gas with 250g of sterile physiological saline. 1 ml of the prepared sample solution was taken, diluted with 10 ml of sterile physiological saline, and diluted 10 ⁻¹ , 10 ⁻² . ^10-2 dilution of E. coli Petrifilm (3M, USA) after 48 hours of incubation in an incubator of a 1ml by not dispensing air to enter and then covered with care the film 35 ± 1 ° C was calculated the number of colony.

The results of E. coli and general bacteria according to the storage period (0 days, 7 days, 14 days, 21, 28 days, 42 days) in a commercial refrigerator (20 ° C) are shown in Table 5. E. coli and general bacteria were not detected from the production day to 42 days. Pork gas production was fried for 3 minutes at 160 ~ 165 ° C, vacuum-packed, and rapidly frozen at -55 ° C. Therefore, normal bacteria and E. coli cannot survive.

storage duration Methods CFU Of cm ² Escherichia coli Common bacteria 0 days CAS voice voice Air-cooled 7 days CAS voice voice Air-cooled 14 days CAS voice voice Air-cooled 21st CAS voice voice Air-cooled 28th CAS voice voice Air-cooled 42 days CAS voice voice Air-cooled

As a result, ready-to-eat products can be packaged during the manufacturing process or during the storage period after packaging. .

< Example  3> Cooked Products Cutlet Batter Quality variation  Test

To test the quality variation of the cooked pork cutlet according to the type of batter, the test was conducted using a conventional batter (A) and a galvanized batter, that is, a batter with guar gum added to the batter (B). Was carried out.

1. By storage period On batter  Following Cutlet  Surface color, texture, separation rate and visual inspection before and after thawing

The B-batter showed a lower separation rate at 7 days and 14 days, depending on the type of batter. Although there was no significant difference, the separation rate of B batter was significantly lower than that of A batter, and the separation rate of B batter was less than 6% on all experimental dates.

Appearance evaluation showed significant difference between 7 and 14 days. In the color and flavor evaluation, B batter was highly evaluated on all experimental dates.

In the off-flavor category, B batter was rated lower than A, and the longer the storage period of A, the higher the off-flavor score.

In the overall evaluation, the B batter was rated higher than the A batter. In the separation rate, many experiments showed that the meat and batter were separated using the conventional A batter. The production and storage of pig gas using B-batters will likely prevent off-flavor. The following Table 6 relates to the measurement of surface color before and after thawing of pork gas according to the storage period batter, Table 7 shows the texture of pork gas according to the batter storage period, Table 8 shows the separation rate and appearance inspection of pork gas according to the storage period batter It is about.

Color parameters Days Methods Pre  L Pre  a Pre  b Post  L Post  a Post  b 0 A 56.69 ^a ± 4.56 9.80 ^a ± 1.14 24.48 ^b ± 0.33 44.36 ^a ± 0.19 10.97 ^a ± 1.03 23.83 ^a ± 0.73 B 55.53 ^a ± 6.27 9.22 ^a ± 1.63 27.02 ^a ± 0.18 43.47 ^a ± 1.37 9.16 ^a ± 2.06 23.92 ^a ± 3.79 7 A 54.30 ^a ± 2.64 9.78 ^a ± 0.53 22.95 ^a ± 1.80 41.53 ^a ± 2.44 11.84 ^a ± 0.76 27.45 ^a ± 1.23 B 53.05 ^a ± 2.70 10.61 ^a ± 1.06 28.28 ^a ± 3.02 41.32 ^a ± 2.43 10.44 ^a ± 0.54 19.74 ^b ± 2.29 14 A 55.23 ^a ± 3.15 10.42 ^a ± 1.34 29.75 ^a ± 1.81 43.16 ^a ± 3.12 9.79 ^a ± 2.14 24.29 ^a ± 1.03 B 52.57 ^a ± 1.62 11.21 ^a ± 0.62 28.98 ^a ± 1.08 41.37 ^a ± 0.84 10.90 ^a ± 0.26 22.27 ^a ± 2.63 21 A 9.10 ^a ± 1.37 25.03 ^a ± 1.38 37.07 ^a ± 19.22 17.68 ^a ± 2.05 9.10 ^a ± 1.37 25.03 ^a ± 1.38 B 55.63 ^a ± 1.32 9.60 ^a ± 0.51 25.64 ^a ± 0.74 42.80 ^a ± 1.99 9.81 ^a ± 0.73 23.84 ^a ± 2.66 28 A 55.10 ^a ± 0.82 9.75 ^a ± 0.32 27.50 ^a ± 0.77 40.49 ^a ± 2.16 11.28 ^a ± 0.87 25.81 ^a ± 0.44 B 53.62 ^a ± 2.30 11.60 ^b ± 0.81 31.38 ^b ± 0.31 39.98 ^a ± 0.80 10.99 ^a ± 0.95 22.68 ^a ± 3.76

Texture Days batter Hardness cohesiveness springiness adhesiveness gumminess chewiness Resilience 0 A 12.53 ^a ± 5.04 0.38 ^a ± 0.04 0.92 ^a ± 0.18 -0.90 ^a ± 0.43 4.97 ^a ± 2.42 4.30 ^a ± 1.57 0.29 ^a ± 0.30 B 15.60 ^a ± 5.14 0.38 ^a ± 0.05 0.80 ^a ± 0.05 -1.04 ^a ± 0.73 6.09 ^a ± 2.61 4.94 ^a ± 2.26 0.21 ^a ± 0.05 7 A 16.47 ^a ± 4.47 0.42 ^a ± 0.02 0.78 ^a ± 0.01 -1.65 ^a ± 1.11 7.00 ^a ± 2.17 5.47 ^a ± 1.59 0.17 ^a ± 0.06 B 17.91 ^a ± 1.94 0.36 ^a ± 0.05 0.80 ^a ± 0.07 -0.99 ^a ± 0.92 6.59 ^a ± 1.63 5.36 ^a ± 1.78 0.16 ^a ± 0.07 14 A 16.31 ^a ± 1.58 0.35 ^a ± 0.10 0.79 ^a ± 0.09 3.35 ^a ± 7.15 5.84 ^a ± 2.37 4.92 ^a ± 2.42 0.14 ^a ± 0.04 B 14.93 ^a ± 3.76 0.41 ^a ± 0.01 0.87 ^a ± 0.04 -0.81 ^a ± 0.12 6.20 ^a ± 1.65 5.44 ^a ± 1.58 0.15 ^a ± 0.05 21 A 17.68 ^a ± 2.05 0.42 ^a ± 0.01 0.84 ^a ± 0.05 -1.19 ^a ± 0.42 7.42 ^a ± 0.87 6.24 ^a ± 1.13 0.17 ^a ± 0.02 B 17.35 ^a ± 4.15 0.43 ^a ± 0.06 0.82 ^a ± 0.04 -0.78 ^a ± 0.33 7.71 ^a ± 2.97 6.40 ^a ± 2.78 0.14 ^a ± 0.02 28 A 15.56 ^a ± 0.47 0.36 ^a ± 0.01 0.88 ^a ± 0.00 -0.83 ^a ± 0.21 5.53 ^a ± 0.04 4.82 ^a ± 0.07 0.29 ^a ± 0.12 B 17.67 ^a ± 2.48 0.35 ^a ± 0.01 0.86 ^a ± 0.06 -0.45 ^a ± 0.22 6.39 ^a ± 0.72 5.43 ^a ± 0.46 0.23 ^a ± 0.10

Appearance days batter Separation appearance color flavor off-flavor overall 0 A 12.22 ^a ± 10.71 4.00 ^a ± 0.10 3.67 ^a ± 0.10 4.00 ^a ± 0.10 1.33 ^a ± 0.10 3.67 ^a ± 0.10 B 4.87 ^a ± 8.44 4.00 ^a ± 0.10 4.00 ^b ± 0.10 4.33 ^b ± 0.10 1.00 ^b ± 0.10 4.00 ^b ± 0.10 7 A 24.43 ^a ± 15.18 4.00 ^a ± 0.10 3.67 ^a ± 0.10 2.67 ^a ± 0.10 1.33 ^a ± 0.10 4.00 ^a ± 0.10 B 0.00 ^b ± 0.00 4.33 ^b ± 0.10 4.33 ^b ± 0.10 5.00 ^b ± 0.10 1.00 ^b ± 0.10 4.67 ^b ± 0.10 14 A 14.09 ^a ± 5.14 4.00 ^a ± 0.10 3.67 ^a ± 0.10 2.33 ^a ± 0.10 2.00 ^a ± 0.10 3.00 ^a ± 0.10 B 0.00 ^b ± 0.00 4.00 ^a ± 0.10 4.00 ^b ± 0.10 4.33 ^b ± 0.10 1.33 ^b ± 0.10 4.33 ^b ± 0.10 21 A 37.07 ^a ± 19.22 3.00 ^a ± 0.10 3.00 ^a ± 0.10 2.67 ^a ± 0.10 2.67 ^a ± 0.10 2.67 ^a ± 0.10 B 5.00 ^a ± 8.66 3.33 ^b ± 0.10 3.33 ^b ± 0.10 4.33 ^b ± 0.10 1.67 ^b ± 0.10 4.00 ^b ± 0.10 28 A 19.16 ^a ± 17.01 3.67 ^a ± 0.10 2.67 ^a ± 0.10 3.00 ^a ± 0.10 2.33 ^a ± 0.10 2.67 ^a ± 0.10 B 5.26 ^a ± 9.11 4.00 ± 0.10 4.00 ^b ± 0.10 3.67 ^b ± 0.10 1.67 ^b ± 0.10 3.67 ^b ± 0.10

2.by storage period On batter  Sensory test

Evaluation items included texture, post color, post flavor, post off flavor, taste, off taste, and overall acceptance. ) Was evaluated.

The texture was different from day 7 experiment, and B batter was highly evaluated.

Color before ingestion and flavor texture before ingestion were high in B batter on all experimental days.

The difference was already significant at 0, 14, 21, and 28 days, and the existing A bettor was highly evaluated.

In the overall evaluation, the batter (B) with the added gum scored higher than the conventional batter (A). In the case of batter A, the meat and batter were separated when ingested, and the texture was not good.

Sensory evaluation days batter texture post
color post
flavor post
off flavor taste off
taste overall
acceptance 0 A 3.67 ^a ± 0.10 4.00 ^a ± 0.10 4.00 ^a ± 0.10 1.33 ^a ± 0.10 3.33 ^a ± 0.10 1.33 ^a ± 0.10 4.00 ^a ± 0.10 B 3.67 ^a ± 0.10 4.33 ^b ± 0.10 4.33 ^b ± 0.10 1.00 ^b ± 0.10 4.00 ^b ± 0.10 1.00 ^b ± 0.10 4.00 ^a ± 0.10 7 A 4.33 ^a ± 0.10 4.00 ^a ± 0.10 3.67 ^a ± 0.10 1.00 ^a ± 0.10 3.67 ^a ± 0.10 1.00 ^a ± 0.10 3.00 ^a ± 0.10 B 4.67 ^b ± 0.10 4.33 ^b ± 0.10 4.67 ^b ± 0.10 1.00 ^a ± 0.10 5.00 ^b ± 0.10 1.00 ^a ± 0.10 4.00 ^b ± 0.10 14 A 3.33 ^a ± 0.10 3.33 ^a ± 0.10 3.33 ^a ± 0.10 1.67 ^a ± 0.10 3.00 ^a ± 0.10 2.67 ^a ± 0.10 3.00 ^a ± 0.10 B 4.33 ^b ± 0.10 4.00 ^b ± 0.10 4.00 ^b ± 0.10 2.00 ^b ± 0.10 4.33 ^b ± 0.10 1.33 ^b ± 0.10 4.00 ^b ± 0.10 21 A 3.00 ^a ± 0.10 3.00 ^a ± 0.10 2.67 ^a ± 0.10 2.67 ^a ± 0.10 3.00 ^a ± 0.10 2.67 ^a ± 0.10 2.50 ^a ± 0.10 B 4.33 ^b ± 0.10 3.33 ^b ± 0.10 4.00 ^b ± 0.10 1.67 ^b ± 0.10 4.33 ^b ± 0.10 1.33 ^b ± 0.10 3.50 ^b ± 0.10 28 A 3.33 ^a ± 0.10 3.00 ^a ± 0.10 2.67 ^a ± 0.10 2.00 ^a ± 0.10 2.67 ^a ± 0.10 2.33 ^a ± 0.10 2.50 ^a ± 0.10 B 4.00 ^b ± 0.10 4.00 ^b ± 0.10 4.00 ^b ± 0.10 1.33 ^b ± 0.10 3.67 ^b ± 0.10 1.67 ^b ± 0.10 3.50 ^b ± 0.10

In addition, after thawing, pork batter's batter was more crispy than batter A, and batter was less damaged, and meat and dough were separated after a period of time. Happened less than A batter.

Claims (4)

(a) a cooking process of batter containing 0.1-0.3% guar gum in raw meat and frying or breading and frying at 160-165 ° C. for 3 minutes to 5 minutes;
(b) freezing the cooked raw meat by an electromagnetic field freezing (Cell Alive System, CAS); Method for producing a meat product using a cryogenic rapid cooling method comprising a. The method according to claim 1, wherein the raw meat has a thickness of 3 to 5.5 cm, and the raw meat is at least one selected from pork, beef, chicken and turkey meat. delete The method of claim 1, wherein the quick freezing of the electromagnetic field is performed by applying a magnetic field and freezing at -50 to -55 ° C.

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