WO2018128525A1 - Method for producing food material, and food material - Google Patents

Abstract

The present application relates to a method for producing food material for retorting, and to food material for retorting produced by the method, the method comprising: a curing step for mixing one or more base material, selected from the group consisting of meat and seafood, with a curing agent containing phosphate and starch, and curing; and a step for heating and sterilizing the base material by heating at the temperature of 110-130 ºC for 10-60 minutes.

Description

Manufacturing method and food material

The present application relates to a manufacturing method and a food material of the food material.

Meat such as beef, pork, chicken, and seafood such as shrimp, squid, octopus, and shellfish are used as important food ingredients in the processed food field.

However, these food ingredients undergo heat denaturation of tissue proteins after high temperature and high pressure sterilization steps such as retort, resulting in reduced water retention. Retaining power refers to the ability to retain the food material without losing moisture in the tissue during physical processing, such as cutting, pressing, heat treatment, etc. If the water retention is reduced, the quality is damaged and the texture is degraded.

This reduction in texture leads to a drop in consumer preference. To overcome this, there have been attempts to overcome the problem by using raw meat and seafood as food ingredients in small amounts or in small sizes, but this is only a short-term solution. It was not a fundamental solution to the decline in conservative power.

On the other hand, not only in terms of texture, but also in terms of ease of processing, water retention is important. Generally, in the production of processed meat-based foods such as ham and sausages, water absorption of about 25 to 50% of the amount of meat in addition to its own moisture in meat protein, As can be seen from the additional need for bonding, the water holding power of food ingredients is very important in the process of processing.

Factors affecting the water holding power of the food material may be the freshness of the raw material, the protein content, the concentration of the salt and phosphate used as the dyeing agent, the heat treatment temperature, the time, and the like, and specifically disclosed in Korean Patent Laid-Open Publication No. 2003-0000221. Similarly, the method currently used commercially to improve the water holding capacity of food materials is a dyeing method using a salt solution containing sodium tripolyphosphate (dyeing method using a complex phosphate consisting of polyphosphate, pyrophosphate and metaphosphate). have. This method is mainly used only for the manufacture of meat products such as ham, meat and fish sausages, and researches and commercialization techniques for improving water retention for improving the texture of the tissue during heating and storage of high-pressure, high-temperature sterilized food materials such as retort Was less. Therefore, the inventors of the present application focused on research on a method of manufacturing a food material capable of maintaining a water holding force applicable even in a high temperature heated food manufacturing process to establish a commercially applicable method of manufacturing a food material of the present application.

[Patent Documents]

(Patent Document 1) Korean Unexamined Patent Publication No. 2003-0000221 (published 2003.1.6)

The present application is a salting step of mixing and salting at least one raw material selected from the group consisting of meat and seafood with a phosphate and starch comprising a starch and sterilizing the raw material by heating for 10 to 60 minutes at a temperature of 110 to 130 ℃ An object of the present invention is to provide a method for producing a food ingredient comprising the step.

In addition, the present application is a salting step of mixing and salting at least one raw material selected from the group consisting of meat and seafood with a phosphate and starch comprising a starch and by heating the raw material at a temperature of 110 to 130 ℃ for 10 to 60 minutes It is an object of the present invention to provide a food material, characterized in that it comprises the step of sterilization.

In order to achieve the above object, the present application is a salting step of mixing and dyeing at least one raw material selected from the group consisting of meat and seafood with a salt containing a phosphate and starch and the raw material at a temperature of 110 to 130 ℃ 10 It provides a method for producing a retort food material comprising the step of sterilization by heating for 60 minutes.

The raw material may be, but is not limited to, at least one selected from meat, squid, octopus, octopus, shrimp, crab, shellfish and fish selected from one or more selected from chicken, duck, pork, beef and lamb.

The present application uses a dyeing agent containing both phosphate and starch, not only has a higher water holding capacity, that is, a higher juicy content than the food materials treated with phosphate and starch, but also significantly improves the hardness at high temperatures, thereby providing a smooth texture. The foodstuff for retort which has is can be manufactured.

Specifically, the phosphate maintains the water holding power of the food material and improves the yield, thereby improving the texture and yield even at high temperature heating (retort). Specifically, the phosphate is polyphosphate, pyrophosphate and metaphosphate, and glycerol. It may include one or more selected from phosphate, aluminum phosphate, and the like, and the starch and sweeteners have the effect of minimizing tissue hardening caused by water separation of protein in the food material by increasing the water holding capacity of the food material, in particular starch Silver starch has the effect of maintaining water retention in the food material by gelatinization, the starch is selected from rice starch, wheat starch, corn starch, sweet potato starch, potato starch, tapioca starch, indigestible dextrin, indigestible maltodextrin, modified starch, etc. It may include one or more.

The phosphate salt is 0.01 to 0.9% by weight (W / W), specifically 0.02 to 0.87% by weight (W / W), more specifically 0.03 to 0.85% by weight (W / W), most specifically 0.05 To 0.8% by weight (W / W) can be used. And the starch is 0.05 to 2.0% by weight based on the weight of the raw material (W / W), specifically 0.07 to 1.8% by weight (W / W), more specifically 0.08 to 1.7% by weight (W / W), most specifically 0.1 to 1.5% by weight (W / W) may be used 0.05 to 0.8% by weight (W / W).

The dyeing step is 0.05 to 1.5% by weight relative to the weight of the raw material (W / W) dyeing agent for 1 to 13 hours at a temperature of 3 to 15 ℃, specifically 0.07 to 1.3% by weight (W / W) of the dyeing agent 4 1 hour 20 minutes to 12 hours 40 minutes at a temperature of 13 ° C., more specifically 0.09 to 1.1% by weight (W / W) of the raw material, and 1 hour 40 minutes to 12 hours 20 minutes at a temperature of 4.5 to 11 ° C. In the meantime, most specifically, 0.1 to 1.0% by weight of the dyeing agent (W / W) may be performed for 2 to 12 hours at a temperature of 5 to 10 ℃. The dyeing step may use a known dyeing method, but may be dyeing by injection or vacuum tumbling dyeing.

In addition, the salting agent may be a complex phosphate and starch is included in the weight ratio of 5: 5 to 2: 8, specifically 5: 5 to 3: 7, more specifically 3: 7. Not only the hardness is maintained at a low level in the above range, it is possible to produce a food material having a high water retention rate.

The dyeing agent may further include other additives as necessary, and specifically, the dyeing agent may further include a food solution, a sweetener, an oil, and the like. Specifically, the food soda may be one or more selected from sodium bicarbonate and sodium bicarbonate as the food soda has an effect of softening the tissue of the food material through a proteolytic mechanism. The sweetener may include, without limitation, known sweeteners (eg, disaccharides, monosaccharides, oligosaccharides, sugar alcohols, high sweeteners, and liquid sugars), the disaccharides may include trehalose, and the oil may be a food material. It has the effect of maintaining a soft texture during heating and storage of the soybean oil (soy bean oil), olive oil (olive oil), palm oil (palm oil), corn oil (corn oil), palm olein oil (palm olein oil) , Palm stearin oil, palm oil, coconut oil, canola oil, sunflower oil, and at least one selected from hardened oils thereof.

The soda is 0.01 to 0.9% by weight (W / W), specifically 0.02 to 0.87% by weight (W / W) relative to the weight of the raw material more specifically 0.03 to 0.85% by weight (W / W), most specifically 0.05 to 0.8% by weight (W / W) can be used. The sweetener is 0.05 to 2.0% by weight (W / W), 0.07 to 1.8% by weight (W / W), more specifically 0.08 to 1.7% by weight (W / W), most specifically 0.1 to 1.5 Weight% (W / W) can be used. In addition, the oil is 0.05 to 2.0% by weight (W / W), 0.07 to 1.8% by weight (W / W), more specifically 0.08 to 1.7% by weight (W / W), most specifically 0.1 To 1.5% by weight (W / W) can be used.

The manufacturing method of the food material including the dyeing step can maintain the water holding power of the food material as compared to the conventional manufacturing method, can improve the texture of the raw material, the yield of the product can be improved by increasing the ease of processing It works.

In addition, the manufacturing method of the present application may further include a blending step of blending raw materials by any one or more of two-stage blending, oil blending, and steam blending through low temperature and high temperature sequential heating after the dyeing step. have.

Specifically, in the case of two-stage blending, there is a problem of generating a tough texture in meat and seafood as the conventional blending is heated in hot water for a long time, whereas the two-stage blending is performed by dividing the temperature into two stages from low temperature to high temperature. Since meat and seafood slow down the rate of tissue contraction as much as possible, contraction of protein tissues occurs slowly, improving the texture and yield. In addition, in the case of oil blending, the instantaneous heating is performed at high temperature, so that surface protein hardening occurs in a quick time, and a smooth texture can be realized by preserving the juice. There are many advantages in terms of juicy texture.

Specifically, the two-stage blanching is 30 seconds to 12 minutes in water of 90 to 110 ℃ after the first blending for 2 to 12 minutes in water of 60 ~ 90 ℃, specifically 3 ~ in water of 70 ~ 80 ℃ After the first 10 minutes of blending, the second blending may be performed for 1 to 10 minutes in water of 95 ~ 100 ℃. More specifically, the two-stage blending may be performed by adding 0.05 to 0.8 wt% (W / W), specifically, 0.1 to 0.5 wt% (W / W) of soda to the water weight to perform the blending.

And the oil blending is 20 to 100 seconds at 110 to 150 ℃ using one or more oil selected from corn oil, soybean oil and grapeseed oil, specifically for 30 to 90 seconds at 120 to 140 ℃ using corn oil It may be.

In addition, the steam blending may be to heat for 20 to 100 seconds, specifically, 30 to 90 seconds with steam of 85 to 110 ℃, 90 to 105 ℃ steam.

Specifically, when the oil and steam blending are performed in the above temperature range, the surface coating effect due to instantaneous thermal denaturation of the meat surface protein, which reduces internal juicy (moisture) loss, is sufficiently maintained, thereby improving mechanical hardness, and surface thermal denaturation. Although it is effective, browning of the meat surface occurs due to the high temperature, thereby preventing the quality from being degraded. In addition, there is a momentary heat denaturation effect of the surface protein, but also fully heated to the inside to minimize the loss of juice can improve the texture.

After the blending step may include the step of cooling until the central temperature of the raw material reaches 50 ~ 65 ℃.

Meanwhile, the method may further include one or more cooling methods selected from cooling of air and cooling of cold water shower after the blending step.

The sterilization step is a retort sterilization of the raw material subjected to the dyeing step, for example, 10 to 60 minutes, specifically 20 to 40 minutes, more specifically at a temperature of 110 to 130 ℃, specifically 115 to 125 ℃, more specifically 121 ℃ Specifically, it is heated for 30 minutes. The sterilizing step is to improve the microbial stability of the prepared food material to maintain the quality of the food material in the manufacturing, distribution and storage, etc., in the case of conventional retort sterilization, the quality of the food material, especially hardness after sterilization Due to the high water loss rate, the texture decreases a lot. However, the present application can produce a food material having high microbial stability while maintaining the texture of the raw material even though the retort process is performed through the dyeing and blending steps as described above.

In addition, another aspect of the present application is a salting step of mixing and dyeing at least one raw material selected from the group consisting of meat and seafood with a salt containing a phosphate and starch, and the raw material at a temperature of 110 to 130 ℃ 10 to 60 It is a food material for a retort, characterized in that it comprises a step of heating for sterilization for minutes.

Matters relating to the manufacturing method may be equally applied to the food material for the retort.

In the case of the food material, even if applied to the high temperature heating manufacturing process to maintain water retention and to reduce the shrinkage of the tissue due to the heating is applied to the high temperature heating manufacturing process has the effect of improving the ease of processing and texture.

According to the manufacturing method of the food material according to the present application, compared to the conventional food material manufacturing method, it can be applied to a high temperature heated food manufacturing process, and maintaining the water holding power of the food material in the high temperature heated food manufacturing process, the structure according to the heating By reducing the shrinkage of the product texture can be improved, there is an effect that the product yield can be improved by increasing the ease of processing.

1 is a result showing the hardness and moisture loss rate of the food material according to the dyeing conditions.

2 is a result showing the hardness and moisture loss rate of the food material according to the blending step.

Figure 3 is a result showing the hardness and moisture loss rate of the food material according to the blanching conditions.

Hereinafter, preferred examples are provided to aid in understanding the present application. However, the following examples are merely provided to more easily understand the present application, and the present application is not limited by the following examples.

<Example>

Production Example  1: food additive salt pond  And Blancing  Applying the new construction method Texture  Improving Raw meat  And seafood pretreatment method

Representative manufacturing process of the texture-improved heated meat and seafood applying the food additives dyeing and blending method of the present application is as follows.

(1) Raw material sorting, washing and cutting process

To remove contaminants such as beef, pork, chicken, poultry, shellfish such as shrimp, squid, and octopus, and mollusks on the surface of raw materials, first wash with clean water, then cut and prepare as raw materials It was.

(2) dyeing process

Refrigerated at 5 ℃ by adding 0.1 ~ 1.0% (w / w) of complex phosphate, soda, modified starch, trehalose and cooking oil to each raw material after sorting, washing and cutting in consideration of the target texture level. It was stored for 12 hours in the state.

(3) Blancing process (2-stage blending, oil blending, steam blending)

The finished material was subjected to a blending process (two-stage blending, oil blending, steam blending heating) to form a protein state that can soften tissue even after high temperature heating.

When applying two-stage blanching, the raw materials are placed in a solution containing 0.3% (w / w) of soda relative to water or water weight, and heated at 75 ° C. for 7 minutes and then heated at 95 ° C. for 3 minutes, and High temperature sequential heating conditions were applied.

In case of applying oil blending, the raw material was put into cooking oil of about 130 ° C., and the mixture was heated for 60 seconds.

When steam blending was applied, the raw material was heated with steam at 100 ° C. for 90 seconds.

After the blanching treatment, a cold water shower was applied until the center temperature of the raw material reached about 55 ° C.

(4) Packaging and heat sterilization (Retort, etc.)

The raw materials that have been dyed and blended are mixed with other ingredients such as vegetables and various sources such as Korean, Western, Japanese and Chinese styles according to the menu, and then heated and cooked. Retort-only heat-resistant pouch or tray packaging made of polypropylene, aluminum, nylon, etc., which has barrier properties and flexibility, is packed in 200-500 g of finished product, and then 10-60 minutes at a temperature of 90-121 ° C. Heat sterilization was prepared as a processed food that can be refrigerated or distributed at room temperature.

Experimental Example 1: Check the effect of the dyeing step

In order to confirm the effect of the dyeing step of the present application to the raw materials of meat and seafood, the manufacturing method of Preparation Example 1 was followed, but the dyeing conditions were performed / non-dyed under the conditions described in Table 1, and the mechanical hardness of the prepared food material Moisture loss rate is shown in Table 1 and FIG.

Check the effect of the dyeing stage

Raw material processing method	chicken		Pork		beef		squid
	Mechanical Hardness (N / cm ^ 2)	Water (juicy) loss rate (%)	Mechanical hardness (N / cm ^ 2)	Water (juicy) loss rate (%)	Mechanical hardness (N / cm ^ 2)	Water (juicy) loss rate (%)	Mechanical hardness (N / cm ^ 2)	Water (juicy) loss rate (%)
Without dyeing stage-retort	19.60	28.00	16.70	30.00	29.40	35.00	24.50	33.00
Dyeing stage (phosphate 100%)-retort	16.70	24.00	14.20	25.00	25.50	30.00	20.60	28.00
Dyeing stage (phosphate 70% + starch 30%)-retort	15.20	18.00	11.00	19.00	20.30	24.00	17.20	22.00
Dyeing stage (50% phosphate + 50% starch)-retort	8.50	10.00	7.80	15.00	14.70	20.00	11.80	17.00
Dyeing stage (phosphate 30% + starch 70%)-retort	6.20	6.00	5.10	7.00	10.50	14.00	7.30	12.00
Dyeing stage (starch 100%)-retort	7.40	8.00	6.40	9.00	11.90	16.00	9.20	12.00
Dyeing stage (50% phosphate + 50% starch)-no retort treatment	7.80	10.00	6.90	14.00	13.70	19.00	10.80	17.00

As shown in Table 1 and FIG. 1, when all raw materials do not include the dyeing step and include the dyeing step of the present application as compared to the food raw material subjected to the retort, the mechanical hardness is reduced and the moisture loss rate is reduced to improve the texture. You can see that. In particular, the use of starch mixed with salt rather than phosphate alone improves the mechanical hardness and moisture loss rate, resulting in a texture similar to the mechanical hardness and water loss rate before retort treatment. It was confirmed that the texture of the raw material can be maintained.

In addition, when dyed by mixing phosphate 30% + starch 70%, the mechanical hardness is reduced by about 63%, the water loss rate is reduced by about 64%, and mixing the phosphate 30% + starch 70% to improve the texture It was confirmed that there is an effect.

Experimental Example 2: Checking the Effect of the Blancing Step

(1) Checking the Effect of Blancing

In order to confirm the effect of the blending step of the present application on the meat and seafood raw materials, the manufacturing method of Preparation Example 1 was followed, but the blending step was not performed / performed under the conditions shown in Table 2, and the mechanical properties of the prepared food materials were Hardness and moisture loss rate are shown in Table 2 and FIG.

Check the effect of the bleaching step

Raw material processing method	chicken		Pork		beef		squid
	Mechanical Hardness (N / cm ^ 2)	Water (juicy) loss rate (%)	Mechanical hardness (N / cm ^ 2)	Water (juicy) loss rate (%)	Mechanical hardness (N / cm ^ 2)	Water (juicy) loss rate (%)	Mechanical hardness (N / cm ^ 2)	Water (juicy) loss rate (%)
1) Unblended-Retort	21.0	31	18.5	34	31.8	37	25.9	34
2) conventional blanching (heating in water for a long time)-retort	19.1	29	17.4	30	27.5	34	24.1	31
3) 2-stage blending (low temperature hot water → high temperature hot water)-retort	15.7	24	13.9	25	24.5	27	21.9	26
4) Surface Blanking (Steam)-Retort	13.0	20	11.7	20	21.0	23	18.5	22
5) Surface Blanking (Oil)-Retort	9.8	17	8.2	16	19.4	20	15.7	19

As confirmed in Table 2 and FIG. 2, when all the raw materials were treated with a blending process, the mechanical hardness and the water loss rate were reduced compared to the food raw materials that passed through the retort without the blending process, thereby improving the texture. In particular, when the two-stage blending and surface blending (steam, oil) of the present application compared to the conventional blending it was confirmed that the mechanical hardness and moisture loss rate is reduced to improve the texture.

(2) Checking the Optimal Blancing Conditions

Through the above experiments, it was confirmed that the blending step of the present application has an effect of improving texture, and in order to confirm the most effective blending conditions (temperature and time), the preparation method of Preparation Example 1 was followed, but the blending conditions were listed in the table. Blancing was carried out under the conditions described in Table 3, and the mechanical hardness and moisture loss rate of the prepared food materials are shown in Table 3 and FIG. 3.

Check for optimal blanching conditions

Raw material processing method	chicken		Pork		beef		squid
	Mechanical Hardness (N / cm ^ 2)	Water (juicy) loss rate (%)	Mechanical hardness (N / cm ^ 2)	Water (juicy) loss rate (%)	Mechanical hardness (N / cm ^ 2)	Water (juicy) loss rate (%)	Mechanical hardness (N / cm ^ 2)	Water (juicy) loss rate (%)
1) 2-stage blending (75 ℃, 7 minutes → 95 ℃, 3 minutes)	15.7	24	13.9	25	24.5	27	21.9	26
2) Surface Blanking (Steam, 100 ° C, 30 sec)-Retort	13.0	20	11.7	20	21.0	23	18.5	22
3) Surface Blanking (Steam, 100 ℃, 1min 30sec)-Retort	14.5	24	9.1	18	17.3	21	20.0	24
4) Surface Blanking (Oil, 130 ° C, 30 sec)-Retort	9.8	17	8.2	16	19.4	20	15.7	19
5) Surface Blancing (oil, 130 ° C, 1 minute 30 seconds)-retort	11.5	19	7.4	13	15.1	17	17.3	20

As shown in Table 3 and FIG. 3, in order to have an optimum texture through the low mechanical hardness associated with the soft meat texture and the moisture loss rate associated with the juice retention, the two-stage blending process was performed at 75 ° C. for 7 minutes at 75 ° C. 3 minutes, it was confirmed that it is preferable to perform for 30 seconds at 100 ℃, 30 seconds for steam blending, 130 ℃ for oil blending.

Experimental Example 3 Check the Effectiveness of the Manufacturing Method of the Present Application

In order to confirm the texture improvement effect of the manufacturing method of the present application through the dyeing step and the blending step of the present application described above, the dyeing and blending were performed under the conditions of Table 4 below based on the manufacturing method of Preparation Example 1 The mechanical hardness and moisture loss rate of the prepared food materials are shown in Table 4.

Confirm the effect of the manufacturing method of the present application

Raw material processing method	chicken		Pork		beef		squid
	Mechanical Hardness (N / cm ^ 2)	Water (juicy) loss rate (%)	Mechanical hardness (N / cm ^ 2)	Water (juicy) loss rate (%)	Mechanical hardness (N / cm ^ 2)	Water (juicy) loss rate (%)	Mechanical hardness (N / cm ^ 2)	Water (juicy) loss rate (%)
1) No dyeing and blanking-retort	21.0	31	17.5	34	31.8	37	25.9	34
2) salt paper (phosphate 100%)-conventional blending-retort	16.7	24	14.2	25	25.5	30	20.6	28
3) salt paper (phosphate 30% + starch 70%) + surface blanking (oil)-retort	4.9	4	3.7	3	7.0	11	5.2	9

As can be seen from Table 4, food materials that have undergone dyeing and blending have been reduced in mechanical hardness and moisture loss compared to food materials that have undergone dyeing and blanching in all food ingredients and have not been treated with retort, resulting in improved texture. It was confirmed.

However, the food materials that have undergone the dyeing (phosphate 30% + starch 70%) + surface blending (oil) of the present application have a mechanical hardness of about 73% decrease, and a water loss rate of about 76%. Confirmed.

Claims (9)

1. A salting step of mixing and salting at least one raw material selected from the group consisting of meat and seafood with a salting agent including phosphate and starch; And

   Method for producing a retort food material comprising the step of sterilizing the raw material by heating for 10 to 60 minutes at a temperature of 110 to 130 ℃.
2. The method of claim 1,

   The salting agent is a method for producing a food material for a retort, wherein the complex phosphate and starch is included in a weight ratio of 5: 5 to 2: 8.
3. The method of claim 1,

   The dyeing step comprises a step of dyeing for 1 to 13 hours at a temperature of 3 to 15 with a dyeing agent of 0.05 to 1.5% by weight (W / W) relative to the weight of the raw material, a method for producing a retort.
4. The method of claim 1,

   After the dyeing step, further comprising a blending step of blending the raw material by any one or more of the two-stage blending, low temperature and high temperature sequential heating by the method of steam blending, the method for producing a retort food material .
5. The method of claim 3, wherein

   Wherein the two-stage blanching is a second step of the first bleaching in water at a temperature of 60 ~ 90 ℃ 2 to 12 minutes after the second bleaching in water of 95 ~ 100 ℃, a method for producing a retort food material.
6. The method of claim 1,

   The oil blending is to blend for 20 to 100 seconds in an oil of 110 ~ 150 ℃, the method for producing a retort food material.
7. The method of claim 1,

   The steam blending is to heat for 20 to 100 seconds with a steam of 85 ~ 110 ℃, the method for producing a retort food material.
8. The method of claim 1,

   The meat raw material is at least one meat selected from pork, beef, chicken, duck, turkey and lamb,

   The raw material of the seafood is one or more selected from the fish, such as squid, octopus, octopus, shrimp, crab, shellfish and cod, pollock, early, mackerel, mackerel, saury, method of producing a food material for the retort.
9. A salting step of mixing and salting at least one raw material selected from the group consisting of meat and seafood with a salting agent including phosphate and starch; And

   Retort food material, characterized in that it comprises the step of sterilizing by heating the raw material for 10 to 60 minutes at a temperature of 110 to 130 ℃.

Images