Composition for softening meat

Abstract

The present invention relates to a new meat tenderizer composition that improves the physical and sensory quality of meat, and can provide meat with improved palatability by improving the tenderness of the meat and reducing the decrease in water-holding capacity of the meat compared to conventional meat tenderizer compositions, resulting in a soft texture and good flavor. According to the present invention, a meat tenderizer composition is provided, characterized by comprising 41 to 45 parts by weight of sodium bicarbonate, 38 to 42 parts by weight of sorbitol, 9 to 13 parts by weight of alanine, 3 to 7 parts by weight of gum arabic, 0.5 to 3 parts by weight of sodium glutamate, and 0.1 to 0.4 parts by weight of pullulan.

Description

Technology Field

[0001] The present invention relates to a meat tenderizer composition that can improve the tenderness of meat and help maintain water retention, thereby enhancing the flavor and palatability of the meat. Background Technology

[0002] Meat consumption is increasing due to the Westernization of dietary habits and rising incomes. In the past, meat was often prepared in stews or soups, but now it is frequently consumed grilled.

[0003] Typically, meat is tenderized using a tenderizer before being prepared as a dish without broth, such as grilling or stir-frying, in order to improve the taste, smell, and texture of the meat. Conventional tenderizers mainly contain proteolytic enzymes such as papain and bromelain, or phosphates, which tenderize the meat by weakening the connective tissue of the meat.

[0004] However, this type of meat tenderizer has problems such as excessive protein breakdown, which makes the meat too soft, causing the meat to lose its chewiness and resulting in a decline in texture, as well as the occurrence of salty taste and off-flavor.

[0005] Therefore, there is a need to develop a new meat tenderizer that can preserve the flavor while allowing the meat to have a suitable texture. Prior art literature

[0006] Republic of Korea Registered Patent No. 10-1116097 (January 27, 2012) Republic of Korea Published Patent No. 10-2025-0017093 (February 4, 2025) The problem to be solved

[0007] The present invention aims to provide a meat tenderizer composition that improves the physical and sensory quality of meat, and to provide meat with improved palatability by enhancing meat tenderness and reducing the decrease in water-holding capacity compared to conventional meat tenderizer compositions, resulting in a soft texture and good flavor. means of solving the problem

[0008] According to a feature of the present invention, a meat tenderizer composition is provided, characterized by comprising 41 to 45 parts by weight of sodium bicarbonate, 38 to 42 parts by weight of sorbitol, 9 to 13 parts by weight of alanine, 3 to 7 parts by weight of gum arabic, 0.5 to 3 parts by weight of sodium glutamate, and 0.1 to 0.4 parts by weight of pullulan.

[0009] According to another feature of the present invention, a method for manufacturing a meat tenderizer composition is provided, characterized by comprising the steps of: weighing 41 to 45 parts by weight of sodium bicarbonate, 38 to 42 parts by weight of sorbitol, 9 to 13 parts by weight of alanine, 3 to 7 parts by weight of gum arabic, 0.5 to 3 parts by weight of sodium glutamate, and 0.1 to 0.4 parts by weight of pullulan; grinding each of the above materials; mixing each of the materials ground in the above process to make a powder composition; and packaging the powder composition. Effects of the invention

[0010] The present invention, having the above-described composition, improves the tenderness of meat while reducing the decrease in water-holding capacity, thereby maintaining the juiciness of the meat. Therefore, by tenderizing meat using the present invention, it is possible to provide high-quality meat with good flavor while maintaining a suitable texture. Specific details for implementing the invention

[0011] The present invention will be explained in more detail below according to each embodiment.

[0012] The meat tenderizer composition according to the first embodiment of the present invention comprises sodium bicarbonate, sorbitol, alanine, gum arabic, sodium glutamate, and pullulan.

[0013] The above components used in the present invention are as follows.

[0014] Sodium bicarbonate

[0015] : It raises the pH of the meat to promote the tenderization of muscle fiber proteins, and induces the hydration and swelling of proteins to soften the texture of the meat and improve water retention. In addition, it reacts with muscle proteins such as myosin and actin to loosen the bonds within the tissue, thereby maximizing the overall tenderizing effect.

[0016] - Sorbitol

[0017] As a polyalcohol-based food additive, it easily penetrates into meat tissue to retain moisture, thereby keeping the texture moist and preventing dryness, and adds sweetness to the meat to mitigate the rough taste caused by salt.

[0018] Alanine

[0019] : As a natural amino acid component produced during the protein breakdown process, it enhances the umami of meat to improve its flavor, and strengthens the tenderization of meat tissue by enhancing enzymatic reactions in conjunction with glycogen metabolism within the meat. In addition, it enhances the savory flavor during the Maillard reaction that occurs when grilling meat.

[0020] - Gum Arabic

[0021] As a natural plant-based polymer, it functions as a thickening agent and stabilizer, increasing the viscosity and stability of the meat tenderizer to enhance dispersibility and adhesion. This helps the tenderizer act evenly on the surface and inside of the meat, while preventing drying and moisture loss.

[0022] Monosodium Glutamate

[0023] It interacts with the protein hydrolysis products of meat to enhance the umami flavor, thereby elevating the taste of the meat.

[0024] - Pullulan

[0025] As a natural polymer food additive obtained through microbial fermentation, it forms a thin film on the surface of meat to prevent moisture loss and oxidation, while maintaining the functionality of each component and enhancing their interactions.

[0026] Considering the tenderizing effect and the overall flavor of the meat, it is preferable to include 41 to 45 parts by weight of sodium bicarbonate, 38 to 42 parts by weight of sorbitol, 9 to 13 parts by weight of alanine, 3 to 7 parts by weight of gum arabic, 0.5 to 3 parts by weight of monosodium glutamate, and 0.1 to 0.4 parts by weight of pullulan.

[0027] The meat tenderizer composition of the present invention is prepared in the following manner.

[0028] (1) Sodium bicarbonate, sorbitol, alanine, gum arabic, monosodium glutamate, and pullulan are measured and prepared in the specified ratios.

[0029] (2) Each of the above prepared raw materials is fed into a grinder and finely ground.

[0030] (3) Each of the crushed raw materials is fed into a mixer and mixed for a certain period of time to produce a uniform powder composition.

[0031] (4) Package the formed powder composition for storage or shipment.

[0032] Experimental Example 1

[0033] A powdered meat tenderizer composition was prepared by mixing 43.4 parts by weight of sodium bicarbonate, 39.7 parts by weight of sorbitol, 10.7 parts by weight of alanine, 5.0 parts by weight of gum arabic, 1.0 parts by weight of sodium glutamate, and 0.2 parts by weight of pullulan.

[0034] 1g of the above tenderizer composition was applied to 100g of pork neck meat, and then tenderized in a refrigerator for 12 hours.

[0035] Comparative Example 1

[0036] 100g of pork neck was prepared without tenderizing.

[0037] Comparative Example 2

[0038] 1g of commercially available powdered meat tenderizer (brand name: Meatme**) was applied to 100g of pork neck meat and tenderized using the same method as in Experimental Example 1.

[0039] <Shear Force Evaluation>

[0040] The meat of Experimental Example 1 and Comparative Examples 1 and 2 was heated at 70°C for 30 minutes and then cooled. Samples were prepared by cutting the meat into pieces measuring 1.0 cm × 1.0 cm × 2 cm parallel to the direction of the muscle fibers, and the shear force was measured using a physical property analyzer (EZ-SX, Shimadzu Co., Kyoto, Japan) with a V-shaped shear blade. The crosshead speed was 120 mm / min. Each test was performed three times, and the average values ​​are shown in Table 1.

[0041] item Experimental Example 1 Comparative Example 1 Comparative Example 2 Shear force (N) 24.90±2.33 33.20±3.11 27.28±4.21

[0042] As can be seen from Table 1, Experimental Example 1 showed a 25% reduction in shear force compared to Comparative Example 1, which was not tenderized, and also a reduction in shear force compared to Comparative Example 2, which used a commercially available tenderizer.

[0043] <Conservative Power Assessment>

[0044] The water-holding capacity of meat is evaluated by dip loss and cooking loss. Dirp loss is a method of measuring the amount of juice lost from meat before cooking, and cooking loss is a method of measuring the amount of juice released from meat after cooking. Water-holding capacity affects the tenderness and juiciness of meat, and in the case of meat tenderizers, the texture and palatability of the meat improve as dip loss and cooking loss are maintained while maintaining high proteolytic activity. Accordingly, the dip loss and cooking loss of the meat in Experimental Example 1 and Comparative Examples 1 and 2 were measured to analyze the characteristics of water-holding capacity.

[0045] <Measurement of Dirp Loss>

[0046] Drip loss was calculated by placing approximately 60g of the sample on absorbent paper, placing it in a sealed container, and weighing it after 24 hours at 4℃ to determine the percentage (%). The drip loss was calculated using the following formula. Each test was performed three times, and the average value was calculated; the results are shown in Table 2.

[0047] Juice Loss (%) = Difference between initial and final sample weights (g) / Initial sample weight (g) × 100

[0048] item Experimental Example 1 Comparative Example 1 Comparative Example 2 Juice loss 11.83±2.52 14.25±2.13 13.95±4.14

[0049] <Measurement of Cooking Loss>

[0050] The meat of Experimental Example 1 and Comparative Examples 1 and 2 was heated at 70°C for 30 minutes, and its weight was measured to calculate the percentage (%). The cooking loss was calculated using the following formula. Each test was performed three times, and the average value was calculated. The results are shown in Table 3.

[0051] Heat Loss (%) = Difference in sample weight (g) before and after heating / Sample weight (g) after heating × 100

[0052] item Experimental Example 1 Comparative Example 1 Comparative Example 2 Heat loss 13.51±1.71 16.51±2.33 15.01±4.23

[0053] As can be seen from Tables 2 and 3, Experimental Example 1 showed reduced juice loss and cooking loss compared to Comparative Examples 1 and 2; in particular, compared to Comparative Example 1, both juice loss and cooking loss decreased by approximately 18%. Therefore, it can be seen that Experimental Example 1 has increased water retention capacity compared to the Comparative Examples.

[0054] Sensory Evaluation

[0055] The meats of Experimental Example 1 and Comparative Examples 1 and 2 were grilled and tasted by 30 evaluators, after which a sensory evaluation was conducted using a 5-point scale (5 points = very good, 4 points = good, 3 points = average, 2 points = bad, 1 point = very bad). The results are shown in Table 4.

[0056] item taste incense Texture Overall preference Experimental Example 1 4.3 4.2 4.4 4.3 Comparative Example 1 3.4 3.5 3.4 3.4 Comparative Example 2 3.7 3.6 3.7 3.7

[0057] As can be seen from Table 4, Experimental Example 1 received a good rating of 4.2 or higher in all items.

[0058] The present invention, having the composition described above, improves the tenderness of meat while reducing the decrease in water-holding capacity, thereby maintaining the juiciness of the meat. Therefore, tenderizing meat with the present invention allows for the provision of high-quality meat with excellent flavor and palatability, while still providing a suitable texture. The present invention can be applied to various types of meat, such as beef, pork, chicken, duck, and goat.

[0059] Hereinafter, other embodiments of the present invention will be described, but descriptions of configurations and effects identical to those of the previously described embodiments will be omitted.

[0060] In this embodiment, elderflower powder is further added to the meat tenderizer composition.

[0061] The elderberry (scientific name: Ambucus williamsii Hance) is a deciduous broad-leaved shrub belonging to the genus Ambucus, and its flowers bloom from April to May. Elderberry flowers are rich in polyphenol compounds such as flavonoids, phenolic acids, and triterpenes. These compounds inhibit oxidative stress within meat tissues, slowing down meat oxidation and preventing the deterioration of fatty components. Additionally, they possess antibacterial properties that aid in the shelf life of meat. Furthermore, they help remove unwanted odors from meat, thereby enhancing its flavor.

[0062] Elderflower powder is obtained by drying and then grinding elderflowers. Preferably, the elderflowers are steamed, dried, and then ground, which neutralizes the bitter taste of the elderflowers. This elderflower powder is included in an amount of 1 to 5 parts by weight. If the elderflower powder is included in an amount less than 1 part by weight, it is difficult to expect the effect of the elderflowers, and if it exceeds 5 parts by weight, the taste of the elderflowers becomes strong, which is undesirable as it may actually degrade the flavor of the meat.

[0063] Experimental Example 2

[0064] Elderflowers were washed, dried, and then ground to produce elderflower powder. A meat tenderizer composition was prepared by mixing 43.4 parts by weight of sodium bicarbonate, 39.7 parts by weight of sorbitol, 10.7 parts by weight of alanine, 5.0 parts by weight of gum arabic, 1.0 parts by weight of sodium glutamate, 0.2 parts by weight of pullulan, and 2.5 parts by weight of elderflower powder.

[0065] 1g of the above tenderizer composition was applied to 100g of pork neck meat, and then tenderized in a refrigerator for 12 hours.

[0066] Experimental Example 3

[0067] A meat tenderizer composition was prepared in the same manner as in Experimental Example 2, except that the elderflower was washed, steamed, dried, and then ground to make elderflower powder.

[0068] 1g of the above tenderizer composition was applied to 100g of pork neck meat, and then tenderized in a refrigerator for 12 hours.

[0069] Sensory Evaluation

[0070] The meats of Experimental Examples 2 and 3 were grilled and tasted by 30 evaluators, respectively, and then subjected to a sensory evaluation using a 5-point scale (5 points = very good, 4 points = good, 3 points = average, 2 points = bad, 1 point = very bad). The results are shown in Table 5. For convenience of comparison, the results of the sensory evaluation of Experimental Example 1 are also included in Table 5.

[0071] item taste incense Texture Overall preference Experimental Example 1 4.3 4.2 4.4 4.3 Experimental Example 2 4.5 4.5 4.5 4.5 Experimental Example 3 4.6 4.6 4.5 4.6

[0072] As can be seen from Table 5, Experimental Examples 2 and 3 received better evaluations in all categories compared to Experimental Example 1, and in particular, Experimental Example 3 received the best evaluation.

Claims

Claim 1 A meat tenderizer composition comprising 41 to 45 parts by weight of sodium bicarbonate, 38 to 42 parts by weight of sorbitol, 9 to 13 parts by weight of alanine, 3 to 7 parts by weight of gum arabic, 0.5 to 3 parts by weight of sodium glutamate, and 0.1 to 0.4 parts by weight of pullulan, wherein the composition reduces the shear force of the meat and suppresses the loss of meat juices through the synergy of protein softening by the sodium bicarbonate and improved water retention capacity by the high concentration blending of sorbitol, and further comprises 1 to 5 parts by weight of elderflower powder, which is prepared by steaming, drying, and then grinding elderflowers to neutralize the bitterness. Claim 2 delete Claim 3 delete Claim 4 A method for preparing a meat tenderizer composition according to claim 1, comprising the steps of: weighing 41 to 45 parts by weight of sodium bicarbonate, 38 to 42 parts by weight of sorbitol, 9 to 13 parts by weight of alanine, 3 to 7 parts by weight of gum arabic, 0.5 to 3 parts by weight of sodium glutamate, 0.1 to 0.4 parts by weight of pullulan, and 1 to 5 parts by weight of steamed elderflower powder; grinding each of the above materials; mixing each of the materials ground in the above process to make a powder composition; and packaging the powder composition.

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