Manufacturing Method of Grilled Meat Processed Products

Abstract

The present invention involves immersing beef or pork in alkaline water, carbonated water, a sodium bicarbonate solution, or a sodium carbonate solution, and then removing it. This relates to a method for manufacturing a processed grilled meat product in which beef or pork is aged in pear juice and then baked in an oven, and the raw meat By improving pH, swelling degree, water retention, and tenderness during cooking, it has the greatest influence on the palatability of grilled meat products. By providing processed grilled meat products with improved texture, grilled meat products such as galbi and bulgogi are introduced to foreigners Overcoming the limitation that, despite its high popularity, it has not become mainstream because it is difficult for foreigners to cook it themselves outside of Korean restaurants New possibilities for Korean food franchises providing grilled meat products that are complex, fast, and standardized in taste and quality We can contribute to the globalization of Korean food by opening [it].

Description

Technology Field The present invention relates to a method for manufacturing a processed grilled meat product for the globalization of Korean food. Background Technology Traditional Korean food (Hansik) offers a wide range of menu choices due to the use of diverse ingredients, including vegetarians, people of specific religions, etc. It possesses attributes that make it easily accessible to Westerners due to its wide and diverse range of ingredients, and is successful in commercializing as Korean food. Examples of successful cases include Hetban, Pulmuone Tofu, and Dongbyeongsangryeon, while examples of successful globalization include Uraeok and Seorabol (Hotel Shilla). There are places like Nolbu's house.

[0003] Korean dishes suitable for globalization include bulgogi, pork ribs, spicy chicken stir-fry, bibimbap, hwangpomuk, spicy pork stir-fry with kimchi, japchae, braised tofu, and squid. Fish stir-fry, pancakes, LA galbi, and braised potatoes are being discussed (International Symposium on Food Industry Development Strategies, 2008, FAO Korea Association), and three Grilled meat products preferred by consumers, such as galbi, are currently available in refrigerated or frozen forms and are ready to cook. They are sold in the form of cooked food, but ready-to-eat products are very rare.

[0004] Due to the nature of Korean cuisine, there are many difficulties in replicating products with the best flavor locally overseas, so overcoming this Ready-to-eat grilled meat products that can be heated and consumed immediately, and have standardized taste and quality. By providing this, foreigners can access Korean food more easily, and also meat with quick yet standardized taste and quality It can contribute to the globalization of Korean food by opening up new possibilities for Korean food franchises that offer grilled products.

[0005] As prior art related to grilled meat, Korean Published Patent No. 2006-0024472 describes a method for immersing meat in a mixture of plum extract and red wine. After aging at a low temperature, grill it once over charcoal, and then coat it again with a mixture of plum extract, tomato ketchup, and mustard. This relates to a cooking method for pork ribs that are roasted a second time, and Korean Published Patent No. 2006-0000813 is unseasoned whole pork ribs By grilling it over charcoal while spraying it only with a mixture of coarse salt, red wine, and mixed fruit juice, it has a good texture This relates to a method for grilling pork ribs that allows one to enjoy the unique flavor of pork without any fishy odor, and is based on Korean Published Patent No. 2004- Patent No. 0075186 involves applying a seasoning sauce to one side of beef or pork ribs, and then heating only the side of the ribs coated with the seasoning sauce at 140–160°C for 20– A preliminary grilling step of grilling for 40 seconds; and applying honey to the side of the preliminary grilled ribs that is not coated with seasoning sauce, and the honey A second grilling step in which only the coated surface of the ribs is grilled at 140–160°C for 20–40 seconds; and a seasoning paste on both sides of the second-grilled ribs. Manufacturing of grilled ribs characterized by including a final grilling step of evenly grilling at 80–100°C for 3–4 minutes after applying sauce. Although methods are disclosed, they are all difficult to standardize as the characteristics of the invention lie in the roasting stage, and assumptions or sounds It can be applied in restaurants, but there are limitations that make industrialization difficult. The problem to be solved The present invention improves the pH and swelling degree of raw meat, as well as its water retention and tenderness during heating and cooking, thereby improving the palatability of grilled meat products. Meat with improved texture, which has the greatest impact, that can be consumed immediately after heating, and possesses standardized taste and quality. The purpose is to provide a method for manufacturing grilled processed products. means of solving the problem The present invention comprises the step of immersing beef or pork in alkaline water, carbonated water, a sodium bicarbonate solution, or a sodium carbonate solution; Mix 5 to 50 parts by weight of pear juice with 100 parts by weight of the beef or pork removed after soaking as described above, and for 20 to 50 hours Meat comprising: a step of aging; and a step of baking the aged beef or pork in an oven at 180 to 240 ℃. A method for manufacturing a grilled processed product is provided.

[0008] In the method for manufacturing a processed grilled meat product of the present invention, the beef or pork is saturated with alkaline water, carbonated water, and a sodium bicarbonate solution. Alternatively, the step of immersing in a sodium carbonate solution is characterized by being performed for 2 to 12 hours.

[0009] In the method for manufacturing a grilled meat product of the present invention, the concentration of the sodium bicarbonate or sodium carbonate aqueous solution is 0.05 to It is characterized by being 0.5 weight%.

[0010] In the method for manufacturing a processed grilled meat product of the present invention, in the step of mixing and aging the pear juice, soy sauce and It is characterized by further including one or more salts selected from among salts.

[0011] In the method for manufacturing a processed grilled meat product of the present invention, the step of mixing and aging the pear juice comprises the pear juice and salt. It is characterized by aging in the seasoning.

[0012] In the method for manufacturing a processed grilled meat product of the present invention, the seasoning comprises one or more selected from sugar, honey, and corn syrup. Sugars; one or more spices selected from garlic, green onion, ginger, onion, pepper, and sesame; and sake, cider and It is characterized by being a mixture of one or more beverages selected from water.

[0013] In the method for manufacturing a processed grilled meat product of the present invention, the sodium chloride content is 2 with respect to 100 parts by weight of the beef or pork. It is characterized by adding soy sauce or salt in an amount of up to 4 parts by weight.

[0014] In the method for manufacturing a processed grilled meat product of the present invention, the thickness of the beef or pork is 6 to 8 mm, and the part baked in an oven The method is characterized by grilling one side of the beef or pork for 4 to 8 minutes, flipping it over, and grilling it again for 3 to 6 minutes.

[0015] The method for manufacturing a processed grilled meat product according to the present invention is characterized in that the meat that has undergone the grilling step is vacuum-packed after cooling. ...does as.

[0016] In the method for manufacturing a grilled meat product of the present invention, the cooling temperature is characterized as being 60 to 90 ℃.

[0017] In addition, the present invention provides a convenient product manufactured by the above method, distributed frozen or refrigerated, and capable of being cooked in a microwave or boiling water. We provide processed meat products for grilling.

[0018] The meat grilling product of the present invention is characterized as being a grilled rib product.

[0019] The meat grilling product of the present invention is characterized as being a raw grilled rib product or a seasoned grilled rib product. Effects of the invention The present invention improves the pH and swelling degree of raw meat, as well as its water retention and tenderness during heating and cooking, thereby improving the palatability of grilled meat products. By providing processed grilled meat products with improved texture, which has the greatest impact, grilled meats such as galbi and bulgogi Despite the product being highly preferred by foreigners, it has not become popularized because it is difficult for them to cook it themselves outside of Korean restaurants. A Korean food franchise that overcomes existing limitations and provides grilled meat products with fast, standardized taste and quality. It can contribute to the globalization of Korean food by opening up new possibilities for Chaiz. Brief explanation of the drawing Figure 1 shows the myofibrillar protein index (MFI) according to aging time while aging beef short ribs mixed with pear juice. This is a graph showing the change in value. Figure 2 shows phase-contrast brown rice to confirm the phenomenon of myofibrillar protein fragmentation according to aging time at each aging time of Figure 1. Published Patent 10-2013-0071785 - 5 - This is a photograph observed magnified 400 times. Figure 3 is a 12.5% ​​SDS-PAGE electrophoresis image confirming the degree of gelatin degradation according to the amount of pear juice added and aging time, (a) (a) is when 10 parts by weight of pear juice is added, (b) is when 30 parts by weight is added, and (c) is when 50 parts by weight is added. Figure 4 shows the temperature change on the surface and inside of raw ribs during the oven cooking process and the appearance of the change. Specific details for implementing the invention The present invention comprises the step of immersing beef or pork in alkaline water, carbonated water, a sodium bicarbonate solution, or a sodium carbonate solution; Mix 5 to 50 parts by weight of pear juice with 100 parts by weight of the beef or pork removed after soaking as described above, and for 20 to 50 hours Meat comprising: a step of aging; and a step of baking the aged beef or pork in an oven at 180 to 260 ℃. This relates to a method for manufacturing grilled processed products.

[0023] In the present invention, before aging beef or pork by mixing it with pear juice, alkaline water, carbonated water, sodium bicarbonate solution, and By immersing raw meat in a sodium carbonate solution, it swells the meat while simultaneously enhancing its water retention during cooking, making it tender. It improves texture by enhancing tenderness.

[0024] The step of immersing the above beef or pork in alkaline water, carbonated water, a sodium bicarbonate solution, or a sodium carbonate solution is 2 It is performed for 12 hours, preferably 3 to 10 hours, more preferably 4 to 8 hours. The immersion time is If it is below the lower limit, the swelling capacity of raw beef or pork decreases, and oven-cooked meat becomes tough. As a result, the texture deteriorates, and if the above upper limit is exceeded, the degree of swelling increases, but the shrinkage of the meat increases during oven cooking. The roasted flavor is degraded. The above immersion step is performed at refrigeration or room temperature, preferably 4 to 10°C. Performed in, and as raw meat is frozen below the above lower limit, the chewiness of the meat is reduced during cooking and the texture is degraded, Also, if the above upper limit is exceeded, there is a problem of becoming excessively soft.

[0025] The above carbonated water or alkaline water are both waters containing inorganic salts, and although their pH differs as weakly acidic and weakly alkaline, Through the above immersion process, a pH of 5.4 to 5.5, which is near the isoelectric point of myofibrillar proteins exhibited by ordinary meat, is respectively weak acid By moving the raw meat to a solid or slightly alkaline region, it increases the swelling degree of the meat and also affects the water retention capacity during oven cooking. Preferably, naturally obtained carbonated or alkaline water is used, but sodium bicarbonate is dissolved in ordinary water It can be dissolved to achieve an effect similar to alkaline water. The concentration when dissolving sodium bicarbonate or sodium carbonate is 0.05 to 0.5 weight%, preferably 0.1 to 0.3 weight%, and below this range, the effect of adding alkaline water is not obtained. It cannot be done, and if the above range is exceeded, the characteristic soapy taste of sodium bicarbonate may permeate the meat, and sodium carbonate Flavor can be extracted. As for sodium bicarbonate, in addition to refined compounds, commonly used household baking soda Alternatively, you can use baking powder containing sodium bicarbonate.

[0026] In the present invention, beef or pork is immersed in alkaline water, carbonated water, or a sodium bicarbonate solution, and then removed. 5 to 50 parts by weight, preferably 15 to 30 parts by weight, of pear juice are mixed with 100 parts by weight of pork and cooked for 20 to 50 hours. It promotes growth. Pear juice constitutes the myofibrillar proteins, tendons, cartilage, etc., that make up beef or pork. This is intended to break down collagen; if a large amount of pear juice is used, the aging time is shortened, and if a small amount of pear juice is used... In this case, the aging time can be extended. For example, if 5 to 30 parts by weight of pear juice are used, the aging time is 30 The process is carried out for 1 to 50 hours, and when 30 to 50 parts by weight of pear juice are used, the aging time is 20 to 40 hours. ...is performed. In addition, when manufacturing processed grilled raw meat products, because only aged meat excluding pear juice is used during oven roasting Although the amount of pear juice mixed in has less effect on the sensory characteristics of grilled products, seasoned grilled meat products In the case of preparation, since it is manufactured by including the pear juice as is, the mixing amount of pear juice is preferably 15 to 30 parts by weight. all.

[0027] In the step of mixing and aging the above pear juice, one or more salts selected from soy sauce and salt are added to the pear juice. Additional ingredients can be included. If salt is added during the aging process, the salty flavor permeates evenly into the meat, allowing it to be eaten immediately without separate cooking. It has the advantage of being edible, and at the same time, it can inhibit meat shrinkage and increase water retention during oven cooking.

[0028] To adjust the salinity, either soy sauce or salt can be used, or a mixture of the two can be used, but raw When manufacturing processed grilled meat products, it is advisable to use salt because the color of the soy sauce permeates the meat.

[0029] When manufacturing a processed product of grilled seasoned meat, the step of mixing and aging the pear juice comprises the pear juice and salt. Aging in the seasoning is desirable in that it eliminates the need for a separate aging step using the seasoning. In the seasoning, general Published Patent 10-2013-0071785 - 6 - While there are no specific restrictions on sugars, spices, vegetables, beverages, etc., that can be used in grilled meat products, for example One or more sugars selected from sugar, honey, and corn syrup; selected from garlic, green onion, ginger, onion, pepper, and sesame seeds One or more selected spice plants; and one or more beverages selected from sake, cider, and water are a predetermined It can be used by mixing in a ratio.

[0030] In the step of mixing and aging the above pear juice, the sodium chloride content is 2 with respect to 100 parts by weight of the beef or pork. Soy sauce or salt is added so that the amount is 4 parts by weight, preferably 2.5 to 3.5 parts by weight. If it deviates from the above range In this case, water retention is reduced, leading to severe shrinkage during oven cooking and a decline in flavor.

[0031] There are various methods for grilling meat, such as charcoal grilling, pan grilling, and oven grilling, but during the grilling process, carbonized materials The oven roasting method, which suppresses the occurrence of mold, cooks all sides of the meat evenly, and has excellent moisture retention, is suitable for large quantities. Suitable for production. In the present invention, the baking temperature in the oven is 180 to 260 ℃, preferably 200 to 240 ℃, and the top If the temperature is below the specified level, the grilling time becomes prolonged, leading to significant loss of juices and a decrease in flavor; if the temperature exceeds the specified level, the grilling time Although the duration is shortened, it is difficult to uniformly control quality, and the frequency of carbonization increases. Baking in the oven of the present invention In step, if the thickness of the aged beef or pork is 6 to 8 mm, the beef or pork in a top heating oven Grill one side of the meat for 4 to 8 minutes, then flip it over and grill again for 3 to 6 minutes.

[0032] The processed grilled meat product of the present invention is vacuum-packed after cooling the grilled meat following the above-mentioned grilling step. Vacuum packaging For this purpose, synthetic resin films such as polypropylene, polyethylene, and polyethylene terephthalate, or films laminated therefrom Uses.

[0033] After undergoing the above baking step, the cooling temperature for vacuum packaging is 60 to 90 ℃, preferably 70 to 85 ℃, and the above Below the lower limit, the flavor generated during the baking stage is lost, resulting in reduced palatability, and if it exceeds the upper limit, the Thermal deformation or microbial contamination of the material may occur.

[0034] The processed grilled meat product prepared by the above method is distributed frozen or refrigerated in a vacuum-sealed state, and is microwaved or boiled It can be cooked in water. When cooking in a microwave, cook for 3 to 8 minutes at a standard 700 W household setting; in boiling water, cook for 10 to 25 minutes. It is cooked to an edible state through powder cooking, and can be consumed immediately or further cooked by adding seasoning. It can be consumed afterwards.

[0035] The method of the present invention can be applied to processed meat products, for example, processed rib products, and raw grilled rib products or It can be applied to all processed marinated grilled rib products.

[0036] The present invention will be explained in more detail below with reference to preferred examples of grilled beef ribs. However, these examples are... This is intended to explain the name more specifically, and the scope of the invention is not limited by this, and other parts of beef It will be obvious to those with ordinary knowledge in the industry that it can also be applied to pork.

[0037] Experimental Example 1: Analysis of the Correlation Between Grilled Beef Rib Recipe and Sensory Evaluation

[0038] Recipes from famous grilled beef rib restaurants nationwide were obtained, and the correlation between recipes and preference was investigated. [Table 1] shows beef The amount of seasoning added to 660 g of ribs is expressed in g. After marinating the beef ribs from [Table 1] in their respective seasonings at 4°C for 24 hours, bake in a 220°C oven for 6 minutes, flip, and bake for another 5 minutes. A sensory evaluation was conducted. The sensory evaluation was performed on grilled meat products by trained sensory evaluation participants aged 20 to 40. Ask 30 people to evaluate appearance, sweetness, saltiness, nutty flavor, texture, and juiciness using a 9-point rating scale. ...and by summing these, preference was also evaluated using a 9-point rating scale, and the results are shown in [Table 2]. Regarding this... System analysis was performed using the SAS program, ANOVA, and Duncan's multiple range test. Preference was particularly high for grilled product No. 4, and particularly low for grilled product No. 5. The above [Table Based on the sensory evaluation results of [2], sensory quality factors highly correlated with the preference of grilled products were identified through Pearson correlation. Analysis was performed. Pearson correlation analysis was conducted using the SAS program. According to the Pearson correlation analysis results, the sensory quality factor that most influenced the preference for grilled meat products was texture, and that The next was salty taste, and the remaining appearance, sweetness, nutty taste, and juiciness did not significantly affect sensory quality. Published Patent 10-2013-0071785 - 8 - It appeared that

[0045] Therefore, water retention and tenderness based on texture analysis are quality factors affecting the texture of grilled meat products Factors that can affect (tenderness) were analyzed below.

[0046] Experimental Example 2: Changes in Meat Characteristics According to Immersion and Immersion Solution

[0047] 100 parts by weight of chilled beef short ribs cut into 50×200×7 mm pieces were soaked in 200 parts by weight of carbonated water, alkaline water, and distilled water at 4 ℃ for 6 After immersion for [time], the pH and degree of swelling of the meat were checked and are shown in [Table 4]. The pH of the meat was determined by distilling the meat after grinding it. The pH was measured after diluting with water to 5 wt%, and the swelling degree of the immersed meat was set to the weight of the meat before immersion as 100. The ratio of the increased weight at that time was expressed as the degree of swelling. 20 parts by weight of pear juice were mixed with 100 parts by weight of the above-mentioned soaked beef short ribs and the control group of unsoaked beef short ribs, and at 4 ℃ After aging for 48 hours, tenderness was measured based on water retention and texture analysis, and the results are shown in [Table 5]. Water retention capacity was determined by placing the ground sample in a centrifuge tube, heating it in a water bath, and then centrifuging it at 3000 xg. The amount of separated juices was measured, and in texture analysis, tenderness was Texture analyzer (TA-XT2, Stable Hardness was measured using Microsystems Ltd, UK, and it was determined that if the hardness was low, the softness was high. all. After baking the above-mentioned aged beef short ribs in a 220°C oven for 5 minutes on the top side and flipping them over for 5 minutes, focusing on shrinkage rate and tenderness A sensory evaluation of the texture was performed using the same method as in Experimental Example 1, and the results are shown in [Table 6]. Export rate The change in length after baking was expressed as the shrinkage rate, where the length of the beef short rib before baking was set to 100. From the above results, beef short ribs immersed in carbonated water and alkaline water are compared to beef short ribs that were not immersed or beef immersed in distilled water. Compared to rib meat, even when undergoing the same pear juice aging process, the raw meat has superior water retention and a low shrinkage rate when grilled. It was confirmed to have excellent texture.

[0054] Experimental Example 3: Changes in Meat Characteristics Due to Sodium Bicarbonate Immersion Published Patent 10-2013-0071785 - 9 -

[0055] Beef rib meat identical to that in Experimental Example 2 was prepared, and 0.1 wt%, 0.4 wt%, and 0.7 wt% sodium bicarbonate solutions were prepared. After immersing the meat in the above solution for 6 hours, the pH and degree of swelling of the meat were checked and are shown in [Table 7]. For comparison, carbonated water The one soaked in water was used together. 20 parts by weight of pear juice are mixed with 100 parts by weight of the above-mentioned soaked beef short ribs, and after aging at 4°C for 48 hours, the water retention capacity and texture Tenderness was measured based on the analysis, and the results are shown in [Table 8]. After baking the above-mentioned aged beef short ribs in a 220°C oven for 6 minutes on the top side and 5 minutes after flipping, focusing on shrinkage rate and tenderness A sensory evaluation of texture was performed using the same method as in Experimental Example 1, and the results are shown in [Table 9]. Even when immersed in a sodium bicarbonate solution, the swelling degree of raw meat increases, just like with carbonated water, and water retention and tenderness This increased, and the shrinkage rate decreased.

[0062] Experimental Example 4: Changes in Meat Characteristics According to Immersion Time

[0063] Beef short ribs identical to those in Experimental Example 2 were prepared, and the degree of swelling of the raw meat was measured according to the immersion time in carbonated water and alkaline water [Table It was shown in 10] 20 parts by weight of pear juice are mixed with 100 parts by weight of the above-mentioned soaked beef short ribs, and after aging at 4°C for 48 hours, the water retention capacity and texture Tenderness was measured based on the analysis, and the results are shown in [Table 11] and [Table 12], respectively. When immersed for 1 hour in both carbonated and alkaline water, no decrease in swelling, increase in water retention, or increase in softness could be observed. At times longer than that, a decrease in swelling, an increase in water retention capacity, and an increase in softness were observed, and at 9 hours immersion and 15 There was almost no difference in immersion time.

[0069] Experimental Example 5: Changes in Meat Characteristics According to Aging Time and Pear Juice Content

[0070] The fragmentation of the myofibrillar proteins constituting the meat according to aging time was confirmed. Beef short ribs identical to those in Experimental Example 2. After immersing 100 parts by weight in 200 parts by weight of alkaline water for 6 hours, 20 parts by weight of pear juice to 100 parts by weight of the immersed beef short ribs By mixing and aging at 4°C for 48 hours while checking the change in Myofibrillar Index (MFI) values This is shown in Figure 1. The myofibrillar protein nitrogen fragmentation index was calculated by grinding meat to determine the degree of myofibrillar protein degradation. Myofibrils were prepared by washing with 0.1M KCl, and the absorbance was confirmed at 660 nm.

[0071] According to Figure 1, the myofibrillar protein index increased with increasing aging time, but there was no significant change after 48 hours.

[0072] Figure 2 shows photographs of the myofibrillar proteins according to each maturation time of Figure 1, observed at 400x magnification using a phase-contrast microscope. According to Figure 2, the myofibrillar proteins, which were larger than 100 µm at 0 and 6 hours, became fragmented after 24 hours. It was confirmed that it had been fragmented to the level of tens of micrometers.

[0073] In addition, collagen cells constituting tendons or cartilage that exhibit a particularly tough texture in beef or pork depending on the pear juice content To confirm the degree of protein degradation, using a gelatin standard produced when collagen is heat-treated, gelatin 100 The degree of gelatin decomposition over time at 55°C with pear juice added in varying amounts of 10, 30, and 50 parts by weight relative to the weight It was confirmed. Fig. 3(a) shows the gel over time when 10 parts by weight of pear juice, (b) when 30 parts by weight, and (c) when 50 parts by weight were added. This is a 12.5% ​​SDS-PAGE electrophoresis image showing the degree of Latin decomposition.

[0074] When 10 parts by weight of pear juice were added, it was confirmed that the gelatin began to decompose only after 30 minutes, but when 30 parts by weight of pear juice were added When added in parts by weight, decomposition began at the 10th minute, and at the 30th minute, high molecular weight gelatin was hardly detectable, and In the case where 50 parts by weight of pear juice were added, decomposition began at the 5th minute and most of the gelatin was decomposed by the 30th minute. I was able to confirm it.

[0075] Experimental Example 6: Changes in water retention capacity according to the amount of soy sauce and salt added

[0076] After immersing 100 parts by weight of beef short ribs identical to those in Experimental Example 2 in 200 parts by weight of alkaline water for 6 hours, the immersed beef short ribs Mix 20 parts by weight of pear juice and 1 to 4 parts by weight of soy sauce or salt based on sodium chloride content with 100 parts by weight. Then, it was aged at 4 ℃ for 48 hours. The water-holding capacity of the aged beef short ribs was measured in the same manner as in Experimental Example 2 [Table [Table 13] is shown in the weight parts of sodium chloride content per 100 weight parts of beef rib meat. Published Patent 10-2013-0071785 - 11 - According to the above results, compared to the result of Experimental Example 2, which was aged with only pear juice, the case where soy sauce or salt was added for aging Water retention capacity was significantly improved, and the improvement in water retention capacity was greatly observed in 2 to 4 parts by weight, particularly in 2.5 to 3.5 parts by weight.

[0079] Preparation Example 1: Preparation of a processed product of grilled fresh ribs

[0080] After immersing 100 parts by weight of refrigerated beef short ribs cut into 50×200×7 mm pieces in 200 parts by weight of alkaline water at 4 ℃ for 6 hours, 100 parts by weight of soaked beef rib meat were mixed with 20 parts by weight of pear juice and 3.5 parts by weight of salt, and aged at 4°C for 48 hours. Sweep off the pear juice from the aged raw short ribs, bake the beef short ribs in an oven preheated to 220°C for 6 minutes, and again Flipped it over and baked for 5 minutes.

[0081] The temperature changes on the surface and inside of the raw short ribs during the oven cooking process described above, and the appearance of such changes, are shown in Fig. 4. In Fig. 4 The sudden temperature change around 250 seconds was caused by flipping the meat.

[0082] Remove the above-mentioned roasted ribs from the oven, cool them to a surface temperature of 80°C, vacuum-pack them in a polypropylene film, and the It was stored frozen.

[0083] Preparation Example 2: Preparation of a processed product of marinated grilled short ribs

[0084] After immersing 100 parts by weight of refrigerated beef short ribs cut into 50×200×7 mm pieces in 200 parts by weight of alkaline water at 4 ℃ for 6 hours, 100 parts by weight of soaked beef short ribs were mixed with a seasoning containing pear juice and soy sauce and aged at 4°C for 48 hours. The above amount The seasoning consists of 19.4 parts by weight of pear juice, 15 parts by weight of soy sauce, 5.3 parts by weight of minced garlic, 7 parts by weight of minced green onion, 0.4 parts by weight of black pepper powder, and sesame oil. It is a mixture of 6.5 parts by weight of oil and 3 parts by weight of sesame salt. The aged marinated short ribs are placed in an oven preheated to 220°C, and the above... Grilled the rib meat for 6 minutes, then flipped it over and grilled it for another 5 minutes.

[0085] Remove the above-mentioned roasted ribs from the oven, cool them to a surface temperature of 80°C, vacuum-pack them in a polypropylene film, and the It was stored frozen.

[0086] Experimental Example 7: Sensory evaluation according to roasting method

[0087] In order to confirm the difference in sensory characteristics according to the grilling method, the raw ribs and marinated ribs of Preparation Examples 1 and 2 were prepared in the same way. For the pan, grilling was performed at 170°C for 6 minutes, flipped over, and grilled for another 6 minutes; for charcoal (approx. 800°C), it was 2 minutes, flipped over, and grilled for 1 minute. Grilling was performed for 30 seconds. The grilling time for each method is based on flipping the meat when the surface temperature reaches 60℃. Each refrigerated grilled meat product was cooked in a microwave (700W) for 4 minutes and used for sensory evaluation. all.

[0088] Sensory evaluations were conducted on each of the above oven-, pan-, and charcoal-grilled raw short ribs, and the results are shown in [Table 14], and marinated short ribs The results of the sensory evaluation for non-grilled meat are shown in [Table 15]. The sensory evaluation was conducted on grilled meat products aged 20 to 40. Regarding brown color, gloss, grilled rib aroma, burnt smell, sweetness, umami, nutty flavor, and tenderness, tested on a sensory evaluation panel of 30 trained individuals Ruminess, juiciness, and toughness are evaluated using a 9-point rating scale, and the results are totaled to determine overall preference, also using a 9-point rating scale. It was made to evaluate. Regarding texture, which is the sensory quality factor most influential on the preference of grilled beef rib products, in terms of tenderness and toughness Oven roasting was found to be the most superior, and in the case of grilled fresh ribs, oven roasting was also the best in terms of overall preference. It was found to be superior, however, in the case of marinated grilled ribs, there was a high preference for charcoal-grilled ribs with a strong grilled rib flavor. It appeared.

Claims

Claim 1 A method for manufacturing a grilled meat product comprising: a step of immersing beef or pork in alkaline water, carbonated water, a sodium bicarbonate solution, or a sodium carbonate solution; a step of mixing 5 to 50 parts by weight of pear juice with 100 parts by weight of the beef or pork removed after immersion and aging for 20 to 50 hours; and a step of baking the aged beef or pork in an oven at 180 to 260 ℃.

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