Beef aging system

Abstract

The present invention provides a beef aging system comprising the steps of: applying seasoning powder to the surface of beef; and wrapping the beef coated with seasoning powder with plastic wrap, placing it in a vacuum film, vacuum packaging it, and then aging it.

Description

Technology Field

[0001] The present invention relates to a beef aging system. Background Technology

[0002] Generally, rigor mortis occurs after a cow dies. Rigor mortis refers to the state in which muscles and joints become stiff after an organism dies. In other words, it is a phenomenon that occurs as respiration ceases and oxygen supply is cut off, glycogen in the muscles is converted into lactic acid, causing the pH to drop significantly; actomyosin, a myofibril, forms a net-like gel; and muscles contract. Slaughtered cattle naturally undergo rigor mortis as well. Meat in a state of rigor is hard, loses flavor, and is inedible due to excessive moisture seeping out.

[0003] However, once maximum rigor mortis has passed, muscle tissue begins to undergo autodigestion by proteolytic enzymes, causing the meat to tenderize. Furthermore, as autodigestion begins, the muscle's pH recovers slightly and water retention increases; enzymes act to produce flavor-enhancing substances such as amino acids, thereby improving the overall taste. This phenomenon of meat becoming delicious is called "meat aging."

[0004] The aging period of meat varies depending on the aging conditions and the type of meat. The lower the aging temperature, the longer the aging period, while a higher temperature shortens the aging period. Although aging certainly improves tenderness, conversely, if the aging period is prolonged beyond what is necessary, the quality of the meat may deteriorate due to the proliferation of microorganisms and the rancidity of fat; in severe cases, the meat may become unsuitable for consumption. Therefore, it is important to adhere to appropriate aging methods and periods. Under these principles, the currently applied aging method involves vacuum-packaging the meat in a refrigerator or aging room at a low temperature of 0 to 3°C for 15 days from the date of slaughter, maintaining this temperature consistently to complete the aging process.

[0005] Meanwhile, there is a method known as Korean Patent Registration No. 10-0337530 that deviates from the general meat aging method described above to obtain meat that does not emit an odor, maintains freshness for a long time, and has a tender and mild taste. According to this patent, the method involves spraying a sauce consisting of a mixed solution of wood vinegar, chitosan concentrate, and wine onto the meat, vacuum-packing it, and aging it in water for an appropriate period. However, conventional meat aging methods cannot change the basic properties of the meat and merely improve the taste of the meat through forced aging methods such as spraying sauces or specifying ingredients; for instance, they cannot make Grade 3 meat taste like Grade 1 meat. The problem to be solved

[0006] The present invention has been devised to solve the above-mentioned problems, and the objective of the present invention is to provide a beef aging system for providing beef with excellent taste, flavor, and texture.

[0007] The problems of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0008] To achieve the above objective, the present invention

[0009] Step of applying seasoning powder to the surface of the beef; and

[0010] A beef aging system is provided, comprising the step of wrapping beef coated with seasoning powder in plastic wrap, placing it in a vacuum film, vacuum packaging it, and then aging it.

[0011] In addition, the above seasoning powder is,

[0012] It comprises 38-42 parts by weight of complex fermented powder, 28-32 parts by weight of grain fermented extract powder, and 28-32 parts by weight of substitute salt powder, and

[0013] The above-mentioned complex fermented powder is,

[0014] A step of washing flaxseeds, paper mulberry stems, and hazelnuts and heat-treating them at a temperature of 108-112℃ for 28-32 minutes; a step of grinding the heat-treated flaxseeds, paper mulberry stems, and hazelnuts and mixing them in a weight ratio of 1:1:1 to produce a composite powder; a step of mixing 48-52 parts by weight of the composite powder, 48-52 parts by weight of purified water, and 0.8-1.2 parts by weight of Aspergillus oryzae and fermenting them at a temperature of 30-34℃ for 22-26 hours; and a step of filtering to obtain a solid and drying the solid at a temperature of 48-52℃ for 5-7 hours; is performed to produce,

[0015] The above-mentioned grain fermentation extract powder is,

[0016] A step of washing oats, Job's tears, chickpeas, and lentils and steaming them at a temperature of 148-152℃ for 50-70 minutes; a step of drying the steamed oats, Job's tears, chickpeas, and lentils at a temperature of 58-62℃ for 2-4 hours; a step of grinding the dried oats, Job's tears, chickpeas, and lentils and mixing them in a weight ratio of 3:3:2:2 to produce grain powder; a step of mixing 48-52 parts by weight of the grain powder, 48-52 parts by weight of purified water, and 0.8-1.2 parts by weight of Aspergillus oryzae, and fermenting at a temperature of 30-34℃ for 22-26 hours; and a step of hot water extraction at a temperature of 98-102℃ for 2-4 hours after fermentation. and after hot water extraction, filter to obtain a filtrate, and perform the step of vacuum concentration and freeze-drying the filtrate to produce, and

[0017] The above-mentioned substitute salt powder is,

[0018] The product is characterized by being manufactured by performing the following steps: preparing Sargassum horneri, Hericium erinaceus, cockle meat, and plums, washing them once with vinegar water, and then washing them a second time under running water; heat-treating the washed Sargassum horneri, Hericium erinaceus, cockle meat, and plums at a temperature of 148-152℃ for 8-12 minutes; and drying the heat-treated Sargassum horneri, Hericium erinaceus, cockle meat, and plums at a temperature of 58-62℃ for 2-4 hours, and then grinding them.

[0019] In addition, the present invention

[0020] A step of applying a seasoning powder comprising 38-42 parts by weight of complex fermented powder, 28-32 parts by weight of grain fermented extract powder, and 28-32 parts by weight of alternative salt powder to the surface of beef;

[0021] A step of wrapping beef coated with seasoning powder in plastic wrap, placing it in a vacuum film and vacuum-packing it, and then aging it for 2-4 days at a temperature of 1-5℃ for the first stage; and

[0022] The method includes the step of washing the first-aged beef with purified water, wrapping it in a cloth impregnated with fermented aging oil, and then aging it a second time at a temperature of 18-22℃ for 5-7 hours.

[0023] The above-mentioned complex fermented powder is,

[0024] A step of washing flaxseeds, paper mulberry stems, and hazelnuts and heat-treating them at a temperature of 108-112℃ for 28-32 minutes; a step of grinding the heat-treated flaxseeds, paper mulberry stems, and hazelnuts and mixing them in a weight ratio of 1:1:1 to produce a composite powder; a step of mixing 48-52 parts by weight of the composite powder, 48-52 parts by weight of purified water, and 0.8-1.2 parts by weight of Aspergillus oryzae and fermenting them at a temperature of 30-34℃ for 22-26 hours; and a step of filtering to obtain a solid and drying the solid at a temperature of 48-52℃ for 5-7 hours; is performed to produce,

[0025] The above-mentioned grain fermentation extract powder is,

[0026] A step of washing oats, Job's tears, chickpeas, and lentils and steaming them at a temperature of 148-152℃ for 50-70 minutes; a step of drying the steamed oats, Job's tears, chickpeas, and lentils at a temperature of 58-62℃ for 2-4 hours; a step of grinding the dried oats, Job's tears, chickpeas, and lentils and mixing them in a weight ratio of 3:3:2:2 to produce grain powder; a step of mixing 48-52 parts by weight of the grain powder, 48-52 parts by weight of purified water, and 0.8-1.2 parts by weight of Aspergillus oryzae, and fermenting at a temperature of 30-34℃ for 22-26 hours; and a step of hot water extraction at a temperature of 98-102℃ for 2-4 hours after fermentation. and after hot water extraction, filter to obtain a filtrate, and perform the step of vacuum concentration and freeze-drying the filtrate to produce, and

[0027] The above-mentioned substitute salt powder is,

[0028] A step of preparing Sargassum horneri, Hericium erinaceus, cockle meat, and plums, washing them once with vinegar water, and then washing them a second time under running water; a step of heat-treating the washed Sargassum horneri, Hericium erinaceus, cockle meat, and plums at a temperature of 148-152℃ for 8-12 minutes; and a step of drying the heat-treated Sargassum horneri, Hericium erinaceus, cockle meat, and plums at a temperature of 58-62℃ for 2-4 hours, and then grinding them; is performed to produce,

[0029] The above fermented aged oil is,

[0030] The present invention provides a beef aging system characterized by performing the following steps: washing kelp and grapefruit and drying them at a temperature of 48-52°C for 2-4 hours; mixing 78-82 parts by weight of olive oil, 8-12 parts by weight of dried kelp and 8-12 parts by weight of dried grapefruit and heating at a temperature of 78-82°C for 2-4 hours to produce a complex oil; cooling the complex oil, adding 0.8-1.2 parts by weight of Aspergillus oryzae to 100 parts by weight of the complex oil, and fermenting at a temperature of 30-34°C for 2-4 days; and filtering the fermented complex oil and aging the obtained filtrate at a temperature of 48-52°C for 22-26 hours. Effects of the invention

[0031] The beef aging system according to the present invention provides beef with excellent taste, flavor, and texture. Specific details for implementing the invention

[0032] Various embodiments are described in more detail below. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are intended only to facilitate understanding of various embodiments. Accordingly, the technical concept is not limited by the specific embodiments disclosed, and it should be understood that it includes all equivalents or substitutions that fall within the spirit and scope of the invention.

[0033] Terms including ordinal numbers, such as first, second, first, second, etc., may be used to describe various components, but these components are not limited by the aforementioned terms. The aforementioned terms are used solely for the purpose of distinguishing one component from another.

[0034] In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. When a component is described as being "connected" or "connected" to another component, it should be understood that it may be directly connected to or connected to that other component, or that there may be other components in between. On the other hand, when a component is described as being "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between.

[0035] Furthermore, in describing the present invention, if it is determined that a detailed description of related known functions or configurations may unnecessarily obscure the essence of the invention, such detailed description is abbreviated or omitted.

[0036] The present invention

[0037] Step of applying seasoning powder to the surface of the beef; and

[0038] A beef aging system is provided, comprising the step of wrapping beef coated with seasoning powder in plastic wrap, placing it in a vacuum film, vacuum packaging it, and then aging it.

[0039] Hereinafter, the beef aging system according to the present invention will be described in detail step by step.

[0041] First, the beef aging system according to the present invention includes the step of applying seasoning powder to the surface of the beef.

[0042] In the above step, seasoning powder is applied to the surface of the beef to age it.

[0043] The above seasoning powder preferably comprises 38-42 parts by weight of complex fermented powder, 28-32 parts by weight of grain fermented extract powder, and 28-32 parts by weight of alternative salt powder, and more preferably comprises 39-41 parts by weight of complex fermented powder, 29-31 parts by weight of grain fermented extract powder, and 29-31 parts by weight of alternative salt powder.

[0044] The above-mentioned complex fermented powder is,

[0045] A product prepared by performing the following steps: washing flaxseeds, paper mulberry stems, and hazelnuts, and heat-treating them at a temperature of 108-112°C for 28-32 minutes; grinding the heat-treated flaxseeds, paper mulberry stems, and hazelnuts, and mixing them in a weight ratio of 1:1:1 to produce a composite powder; mixing 48-52 parts by weight of the composite powder, 48-52 parts by weight of purified water, and 0.8-1.2 parts by weight of Aspergillus oryzae, and fermenting the mixture at a temperature of 30-34°C for 22-26 hours; and filtering to obtain a solid, and drying the solid at a temperature of 48-52°C for 5-7 hours.

[0046] Flaxseed (scientific name: Linum usitatissimum L.) is attracting attention as it is known to have excellent anticancer and antioxidant effects due to its high content of omega-3, essential amino acids, tocopherol, vitamins, minerals, and folic acid, and is also effective in relieving constipation due to its richness in dietary fiber and lignans.

[0047] Paper mulberry (Broussonetia kazinoki) is called jeomok (楮木) in Sino-Korean. Its scientific name is Broussonetia kazinoki SIEB., it is a deciduous broad-leaved shrub belonging to the Moraceae family, which can be found in sunny areas around the foot of mountains. Short hairs are densely grown on young branches, which disappear as the plant grows; the bark is grayish-brown, and the height is about 3 m. The leaves are ovate or oblong, with sharp serrations on the edges, and are torn into irregular shapes as if eaten by insects. The flowers are reddish-purple, dioecious and axillary, blooming from May to June; the fruits are drupes, spherical, and mature around September. Components isolated from paper mulberry include 1,3-diphenylpropane derivatives, isoprenylated flavans, isoprenylated flavonol and alkaloids, etc., and the cytotoxicity, atopy treatment, antioxidant, anti-inflammatory and whitening effects of these components have been reported.

[0048] Hazelnut, the fruit of the hazel tree, is called gaeam in Korea, it is a spherical nut that turns brown when ripe. It has a savory flavor, and is eaten raw or used as a tonic. As the Turkish proverb says "A handful of hazelnuts guarantees a lifetime of health", hazelnuts are recently known to be rich in fiber with anti-inflammatory effects and vitamin E with anti-aging functions, so they are effective in preventing metabolic diseases that are manifested as a combination of heart disease, hypertension, hyperlipidemia, diabetes, abdominal obesity, atherosclerosis, etc. In addition, they contain sufficient amounts of calcium and iron, and are said to help bone formation and osteoporosis prevention.

[0049] In the present invention, after performing a pre-treatment of heat-treating the flaxseed, paper mulberry stem and hazelnut fruit, the mixture is pulverized, and fermented using the pulverized product and Aspergillus oryzae strain to prepare a composite fermented powder, which is applied as a seasoning powder to provide excellent taste, flavor and texture (texture) to beef.

[0050] The above-mentioned grain fermentation extract powder is,

[0051] A step of washing oats, Job's tears, chickpeas, and lentils and steaming them at a temperature of 148-152℃ for 50-70 minutes; a step of drying the steamed oats, Job's tears, chickpeas, and lentils at a temperature of 58-62℃ for 2-4 hours; a step of grinding the dried oats, Job's tears, chickpeas, and lentils and mixing them in a weight ratio of 3:3:2:2 to produce grain powder; a step of mixing 48-52 parts by weight of the grain powder, 48-52 parts by weight of purified water, and 0.8-1.2 parts by weight of Aspergillus oryzae, and fermenting at a temperature of 30-34℃ for 22-26 hours; and a step of hot water extraction at a temperature of 98-102℃ for 2-4 hours after fermentation. and after hot water extraction, filter to obtain a filtrate, and perform the step of vacuum concentration and freeze-drying of the filtrate; is used.

[0052] Oats, also known as *yeonmaek* or *jakmaek*, grow to a height of 30 to 100 cm and grow in clumps at the base. The stems stand upright and are almost hairless, although downward-pointing hairs grow at the nodes. The leaves are 15 to 30 cm long and 6 to 12 mm wide; they are slightly wider than those of wheat and are dark green. The leaf sheath is long, and the ligule is short and finely split. Oats have the advantages of having a higher protein content and better quality than other grains, as well as a unique taste, good digestibility, and a high vitamin B content. While lysine content tends to decrease as protein content increases in other crops, the lysine content in oats remains constant regardless of total protein content.

[0053] Job's tears are not only rich in protein and moisture but also contain potassium and coixellolide. In particular, the content of leucine and glutamic acid within the protein is higher than that of other amino acids. Due to its high moisture content, it provides hydration and elasticity to skin that becomes dry in the autumn, making it effective in preventing skin aging. Furthermore, the potassium in Job's tears helps excrete sodium, which causes edema. In addition, it prevents chronic fatigue, muscle atrophy, and intestinal paralysis. It is also rich in linolenic acid, which aids in skin moisturization and anti-aging, and has been reported to have anti-inflammatory and anticancer effects.

[0054] Chickpeas are annual plants belonging to the Fabaceae family of the Rosales order of dicotyledonous plants. They are irregularly spherical in shape and yellowish-brown in color; the darker the color, the richer they are in antioxidants and dietary fiber. They are called by names such as chickpea or chickpea because of the protruding center resembling a chick's beak. Chickpeas are characterized by a flavor similar to chestnuts, becoming nutty and sweet as they are chewed. They are known to be beneficial for anemia and boosting immunity due to their richness in calcium, vitamin C, and iron. Due to the excellent nutritional value of chickpeas, there is growing interest in methods to enhance their quality and flavor.

[0055] Lentils, also known as Lens Culinaris, are annual legumes native to Southern Europe and the Mediterranean coast. They are edible beans shaped like lenses with convex sides. Rich in protein, lentils have long been an important staple food. While widely cultivated in Europe, Asia, and North Africa, they do not grow in the Western Hemisphere. Like other legumes, they are a high-protein food; furthermore, they are a complete food containing a balanced mix of the five major nutrients, including vitamins B1, B2, B6, C, E, folic acid, niacin, and K, as well as minerals such as potassium, calcium, iron, magnesium, phosphorus, and zinc. They are highly rich in dietary fiber, making them beneficial for relieving constipation and highly effective for weight loss.

[0056] In the present invention, the oats, Job's tears, chickpeas, and lentils are subjected to pretreatment by steaming and drying, then ground, and the ground material is fermented and extracted using an Aspergillus oryzae strain to produce a fermented extract powder, which is then applied as a seasoning powder to provide excellent taste, flavor, and texture to beef.

[0057] The above-mentioned substitute salt powder is,

[0058] A product prepared by performing the following steps is used: preparing Sargassum horneri, Hericium erinaceus, cockle meat, and plums, washing them once with vinegar water, and then washing them a second time under running water; heat-treating the washed Sargassum horneri, Hericium erinaceus, cockle meat, and plums at a temperature of 148-152℃ for 8-12 minutes; and drying the heat-treated Sargassum horneri, Hericium erinaceus, cockle meat, and plums at a temperature of 58-62℃ for 2-4 hours, and then grinding them.

[0059] Sargassum horneri is a yellowish-brown seaweed belonging to the family Sargassaceae in the order Sargassiales, widely distributed along the coasts of Korea. It grows to a length of approximately 3 to 5 meters. Its rhizoids are tray-shaped, and a cylindrical stem emerges from the center, branching out laterally. The middle and upper parts of the stem are smooth and cylindrical, while the lower part and branches have thorns. The leaves are long elliptical or linear in shape, with pinnately divided margins. It grows on rocks in the upper sublittoral belt, and at low tide, the tip of its body floats on the water. It is primarily used as animal feed or for human consumption.

[0060] The lion's mane mushroom is a mushroom that exhibits excellent medicinal effects in many aspects, as it contains not only an abundance of various nutrients such as carbohydrates, proteins, lipids, minerals, and vitamins, but also various physiologically active substances. It belongs to the family Coral Mushrooms and grows on deciduous trees, dead trees, or living trees in the autumn. It is called the lion's mane mushroom because its shape resembles the hair of a lion's mane.

[0061] Cockles belong to the order Arcoida and the family Arcidae. While over 140 species have been reported worldwide, 16 species inhabit Korea. Industrially important species include *Scapharca broughtonii*, *Scapharca subcrenata*, and *Tegillarca granosa*, which are characterized by their red body fluids and red flesh. The major amino acids in cockles are taurine, glycine, alanine, glutamic acid, phenylalanine, and aspartic acid, while their inorganic components consist mainly of phosphorus, sodium, magnesium, iron, and calcium, making them aquatic organisms with very high nutritional value.

[0062] Since plums are rich in citric acid and malic acid, they eliminate the off-flavor of salt substitute powder and help the nutrients contained in the salt substitute powder be absorbed into the beef.

[0063] In the present invention, a substitute salt powder prepared using the above-mentioned Sargassum horneri, Lion's Mane mushroom, cockle meat, and plum is applied as a seasoning powder to provide excellent taste, flavor, and texture (texture) to beef.

[0065] Next, the beef aging system according to the present invention includes the step of wrapping beef coated with seasoning powder in plastic wrap, placing it in a vacuum film, vacuum packaging it, and then aging it.

[0066] The above vacuum film can be a vacuum film generally used for meat packaging, and for example, a packaging material made of polyethylene can be used.

[0067] It is preferable to perform the above aging on vacuum-packaged beef at a temperature of 1-5℃ for 2-4 days.

[0069] In addition, the present invention

[0070] A step of applying a seasoning powder comprising 38-42 parts by weight of complex fermented powder, 28-32 parts by weight of grain fermented extract powder, and 28-32 parts by weight of alternative salt powder to the surface of beef;

[0071] A step of wrapping beef coated with seasoning powder in plastic wrap, placing it in a vacuum film and vacuum-packing it, and then aging it for 2-4 days at a temperature of 1-5℃ for the first stage; and

[0072] A beef aging system is provided that includes the step of washing the first aged beef with purified water, wrapping it in a cloth impregnated with fermented aging oil, and then aging it secondarily for 5-7 hours at a temperature of 18-22℃.

[0073] Hereinafter, the beef aging system according to the present invention will be described in detail step by step.

[0075] First, the beef aging system according to the present invention includes the step of applying a seasoning powder comprising 38-42 parts by weight of complex fermented powder, 28-32 parts by weight of grain fermented extract powder, and 28-32 parts by weight of alternative salt powder to the surface of beef.

[0077] Next, the beef aging system according to the present invention includes the step of wrapping beef coated with seasoning powder in plastic wrap, placing it in a vacuum film and vacuum packaging it, and then aging it for 2-4 days at a temperature of 1-5℃.

[0078] The step of applying the seasoning powder and the step of first aging are performed in the same manner as described above.

[0080] Next, the beef aging system according to the present invention includes the step of washing the beef that has been aged first with purified water, wrapping it in a cloth impregnated with fermented aging oil, and then aging it secondarily for 5-7 hours at a temperature of 18-22℃.

[0081] In the above step, the seasoning powder is removed using the first aged beef, and the second aged beef is aged at room temperature using a cloth impregnated with fermented aged oil.

[0082] The above fermented aged oil is,

[0083] A product prepared by performing the following steps is used: washing kelp and grapefruit and drying them at a temperature of 48-52°C for 2-4 hours; mixing 78-82 parts by weight of olive oil, 8-12 parts by weight of dried kelp and 8-12 parts by weight of dried grapefruit and heating at a temperature of 78-82°C for 2-4 hours to produce a complex oil; cooling the complex oil, adding 0.8-1.2 parts by weight of Aspergillus oryzae to 100 parts by weight of the complex oil, and fermenting at a temperature of 30-34°C for 2-4 days; and filtering the fermented complex oil and aging the obtained filtrate at a temperature of 48-52°C for 22-26 hours.

[0084] In the present invention, a complex oil is obtained by mixing dried kelp and grapefruit with olive oil and heating it, fermenting the complex oil with an Aspergillus oryzae strain and filtering it, and then aging the filtered liquid to produce a fermented aged oil. By applying this fermented aged oil to beef that has been aged once to perform a second aging process, the beef is provided with a superior taste, flavor, and texture.

[0086] The present invention will be explained in more detail below by the following examples.

[0087] However, the following examples are merely illustrative of the content of the invention, and the scope of the invention is not limited by the examples and experimental examples.

[0088] <Example 1> Beef Aging-1

[0089] Seasoning powder consisting of 40 parts by weight of complex fermented powder, 30 parts by weight of grain fermented extract powder, and 30 parts by weight of alternative salt powder was applied to the surface of the beef, wrapped in plastic wrap, vacuum-packed in a polyethylene packaging material, and aged for 3 days in a refrigerator at a temperature of 1-5℃ to produce aged beef.

[0090] <Example 2> Beef Aging-2

[0091] Seasoning powder consisting of 40 parts by weight of complex fermented powder, 30 parts by weight of grain fermented extract powder, and 30 parts by weight of alternative salt powder was applied to the surface of the beef, fermented aging oil was applied, wrapped in plastic wrap, vacuum-packed in a polyethylene packaging material, and aged for 3 days in a refrigerator at a temperature of 1-5℃ to produce aged beef.

[0092] <Example 3> Beef Aging-3

[0093] Seasoning powder consisting of 40 parts by weight of complex fermented powder, 30 parts by weight of grain fermented extract powder, and 30 parts by weight of alternative salt powder was applied to the surface of the beef, wrapped in plastic wrap, vacuum-packed in a polyethylene packaging material, and aged for 3 days in a refrigerator at a temperature of 1-5℃.

[0094] The beef that was aged once was removed from the packaging, washed with purified water, wrapped in a cloth impregnated with fermented aging oil, and aged twice in a refrigerator at a temperature of 1-5℃ for 6 hours to produce aged beef.

[0095] <Example 4> Beef Aging-4

[0096] Seasoning powder consisting of 40 parts by weight of complex fermented powder, 30 parts by weight of grain fermented extract powder, and 30 parts by weight of alternative salt powder was applied to the surface of the beef, wrapped in plastic wrap, vacuum-packed in a polyethylene packaging material, and aged for 3 days in a refrigerator at a temperature of 1-5℃.

[0097] The beef that had been aged once was removed from the packaging, washed with purified water, wrapped in a cloth impregnated with fermented aging oil, and aged twice at a temperature of 20°C for 6 hours to produce aged beef.

[0098] <Experimental Example 1> Sensory Evaluation

[0099] To evaluate the sensory qualities of the aged beef prepared in Examples 1-4 above, 30 professional sensory evaluators were mobilized to conduct a sensory evaluation. The aged beef was grilled under identical conditions, served, and tasted, after which the taste, flavor, texture, and overall preference were examined. A 9-point hedonic scale was used as the evaluation standard, with 1 point being very bad, 3 points being bad, 5 points being average, 7 points being good, and 9 points being very good. The results are shown in Table 1 below.

[0100] taste zest Texture Overall preference Example 1 8.1 8.0 8.0 8.0 Example 2 8.0 7.9 7.9 7.9 Example 3 8.1 8.1 8.1 8.1 Example 4 8.4 8.5 8.5 8.5

[0101] As shown in Table 1 above, it was confirmed that aged beef produced using the beef aging system according to the present invention has excellent palatability.

Claims

Claim 1 A beef aging system comprising: a step of applying seasoning powder to the surface of beef; and a step of wrapping the beef coated with seasoning powder in plastic wrap, placing it in a vacuum film, vacuum packaging it, and then aging it. Claim 2 In claim 1, the seasoning powder comprises 38-42 parts by weight of complex fermented powder, 28-32 parts by weight of grain fermented extract powder, and 28-32 parts by weight of alternative salt powder, and the complex fermented powder comprises the steps of: washing flaxseed, paper mulberry stem, and hazelnut, and heat-treating them at a temperature of 108-112℃ for 28-32 minutes; grinding the heat-treated flaxseed, paper mulberry stem, and hazelnut, and mixing them in a weight ratio of 1:1:1 to produce a complex powder; mixing 48-52 parts by weight of the complex powder, 48-52 parts by weight of purified water, and 0.8-1.2 parts by weight of Aspergillus oryzae, and fermenting at a temperature of 30-34℃ for 22-26 hours; The grain fermentation extract powder is prepared by performing the step of obtaining a solid by filtering and drying the solid at a temperature of 48-52℃ for 5-7 hours; and the grain fermentation extract powder comprises the steps of washing oats, Job's tears, chickpeas, and lentils and steaming them at a temperature of 148-152℃ for 50-70 minutes; drying the steamed oats, Job's tears, chickpeas, and lentils at a temperature of 58-62℃ for 2-4 hours; grinding the dried oats, Job's tears, chickpeas, and lentils and mixing them in a weight ratio of 3:3:2:2 to produce a grain powder; 48-52 parts by weight of the grain powder, 48-52 parts by weight of purified water, and 0.8-1.0% of Aspergillus oryzae.The substitute salt powder is prepared by performing the following steps: mixing 2 parts by weight and fermenting at a temperature of 30-34℃ for 22-26 hours; after fermentation, performing hot water extraction at a temperature of 98-102℃ for 2-4 hours; and after hot water extraction, filtering to obtain a filtrate, and concentrating and freeze-drying the filtrate under reduced pressure; wherein the substitute salt powder comprises the steps of preparing Sargassum horneri, Hericium erinaceus, cockle meat, and plums, washing them once with vinegar water, and then washing them a second time under running water; and heat-treating the washed Sargassum horneri, Hericium erinaceus, cockle meat, and plums at a temperature of 148-152℃ for 8-12 minutes. A beef aging system characterized by being manufactured by performing the step of drying heat-treated Sargassum horneri, Lion's Mane mushroom, cockle meat, and plums at a temperature of 58-62℃ for 2-4 hours, and then grinding them. Claim 3 The method comprises the steps of: applying a seasoning powder comprising 38-42 parts by weight of complex fermented powder, 28-32 parts by weight of grain fermented extract powder, and 28-32 parts by weight of alternative salt powder to the surface of beef; wrapping the beef coated with the seasoning powder in plastic wrap, placing it in a vacuum film for vacuum packaging, and aging it for 2-4 days at a temperature of 1-5℃ for a first aging step; and washing the beef aged for the first aging step with purified water, wrapping it in a cloth impregnated with fermented aging oil, and aging it for 5-7 hours at a temperature of 18-22℃ for a second aging step; wherein the complex fermented powder comprises the steps of washing flaxseed, paper mulberry stem, and hazelnut, and heat-treating them at a temperature of 108-112℃ for 28-32 minutes. A step of preparing a composite powder by crushing heat-treated flaxseed, paper mulberry stem, and hazelnut, and mixing them in a weight ratio of 1:1:1; a step of mixing 48-52 parts by weight of the composite powder, 48-52 parts by weight of purified water, and 0.8-1.2 parts by weight of Aspergillus oryzae, and fermenting at a temperature of 30-34℃ for 22-26 hours; and a step of filtering to obtain a solid and drying the solid at a temperature of 48-52℃ for 5-7 hours; wherein the grain fermentation extract powder comprises the steps of washing oats, Job's tears, chickpeas, and lentils and steaming them at a temperature of 148-152℃ for 50-70 minutes; and drying the steamed oats, Job's tears, chickpeas, and lentils at a temperature of 58-62℃ for 2-4 hours; A step of preparing grain powder by grinding dried oats, Job's tears, chickpeas, and lentils and mixing them in a weight ratio of 3:3:2:2; 48-52 parts by weight of the grain powder, 48-52 parts by weight of purified water, and 0.8-1 part of Aspergillus oryzae.The substitute salt powder is prepared by performing the following steps: mixing 2 parts by weight and fermenting at a temperature of 30-34℃ for 22-26 hours; after fermentation, performing hot water extraction at a temperature of 98-102℃ for 2-4 hours; and after hot water extraction, filtering to obtain a filtrate, and concentrating and freeze-drying the filtrate under reduced pressure; wherein the substitute salt powder comprises the steps of preparing Sargassum horneri, Hericium erinaceus, cockle meat, and plums, washing them once with vinegar water, and then washing them a second time under running water; and heat-treating the washed Sargassum horneri, Hericium erinaceus, cockle meat, and plums at a temperature of 148-152℃ for 8-12 minutes. The fermented aged oil is prepared by performing the step of drying heat-treated Sargassum horneri, Lion's Mane mushroom, cockle meat, and plums at a temperature of 58-62℃ for 2-4 hours and then grinding them; and the fermented aged oil comprises the steps of washing kelp and grapefruit and drying them at a temperature of 48-52℃ for 2-4 hours; mixing 78-82 parts by weight of olive oil, 8-12 parts by weight of dried kelp, and 8-12 parts by weight of dried grapefruit and heating at a temperature of 78-82℃ for 2-4 hours to produce a complex oil; cooling the complex oil, adding 0.8-1.2 parts by weight of Aspergillus oryzae to 100 parts by weight of the complex oil, and fermenting at a temperature of 30-34℃ for 2-4 days. A beef aging system characterized by being manufactured by performing the step of filtering the fermented complex oil and aging the obtained filtrate at a temperature of 48-52℃ for 22-26 hours.