Method for processing a seasoned meat manufacturing process for improving meat tissue tenderization, maintaining flavor, and minimizing juice loss

Abstract

The present invention relates to a method for processing a seasoned meat product for manufacturing seasoned meat with improved meat tissue tenderization and flavor preservation and minimized loss of meat juices, comprising: a step of receiving raw meat, auxiliary materials, and packaging materials, respectively; a raw meat storage step in which the received raw meat is stored in either a refrigerated space where the temperature is maintained in the range of -2°C to 5°C or a frozen space where the temperature is maintained at -18°C or lower; an auxiliary material storage step in which the received auxiliary materials are stored in an auxiliary material storage space; a packaging material storage step in which the received packaging materials are stored in a packaging material storage space; a thawing step in which the raw meat stored in the frozen space is moved to a refrigerated space and then thawed in an environment where the temperature is maintained in the range of -2°C to 5°C, wherein the thawed raw meat is prepared within a thawing time of 72 hours; an opening step in which the outermost packaging containing the raw meat that has undergone the thawing step is removed; and a thawing step in which, for the raw meat that has undergone the opening step, if packaging surrounding the raw meat still exists even after the outermost packaging is removed, said packaging is removed. A weighing step in which auxiliary ingredients to be added to the raw meat that has undergone the above-mentioned happy step are weighed; a mixing step in which the auxiliary ingredients weighed in the above-mentioned weighing step are mixed with the raw meat that has undergone the above-mentioned happy step to form seasoned meat; an inner packaging step in which the seasoned meat that has undergone the above-mentioned mixing step is added to at least one of the received packaging materials and then sealed and packaged; a metal detection step in which the entire amount of seasoned meat that has undergone the above-mentioned inner packaging step passes through a metal detector to check for the presence of metallic foreign matter, and only seasoned meat in which no metallic foreign matter is detected is selected; and an outer packaging step in which the seasoned meat in the inner packaging state that has undergone the above-mentioned metal detection step is packaged by at least one of the received packaging materials.The present invention provides a method for processing seasoned meat with improved meat tissue softening and flavor retention, and a method for processing seasoned meat to minimize juice loss, wherein the seasoned meat that has undergone the above-described outer packaging step is stored in a finished product storage step in either a refrigerated space maintained at a temperature in the range of -2℃ to 5℃ or a frozen space maintained at a temperature of -18℃ or lower, and the above-described auxiliary ingredients include at least one of salts, sugars, or flavor components for curing or imparting basic flavor.

Description

Technology Field

[0001] The present invention relates to the field of meat processing and food manufacturing technology, and more specifically, to a method for processing seasoned meat to improve the physical property stability of meat tissue, flavor preservation, and quality uniformity during the process of manufacturing seasoned meat.

[0002] The present invention relates to a manufacturing process treatment method that controls quality deviations at the process level, which is a technology applicable to the entire food manufacturing field involving seasoning treatment of meat raw materials, and which may occur depending on the tissue characteristics, storage conditions, and processing conditions of the raw meat.

[0003] In particular, the present invention relates to a process technology that enables the degree of tenderness, moisture retention, and flavor preservation characteristics of meat tissue to be stably maintained throughout the manufacturing process.

[0004] Furthermore, the present invention can be applied to meat processing technology comprising a series of manufacturing processes related to the storage, thawing, processing, seasoning, and packaging of raw meat, and is suitable for the manufacturing process of seasoned meat products distributed in a refrigerated or frozen state. Such a manufacturing process can be utilized in the production of home meal replacements, ingredients for the food service industry, and processed meat products for distribution.

[0005] Furthermore, the present invention relates to a manufacturing process technology aimed at maintaining the quality and improving the processing stability of seasoned meat products processed under refrigeration or freezing conditions, and to a process treatment method designed to minimize changes in the physical properties of the meat tissue and deterioration of flavor during storage, distribution, and cooking processes after manufacturing. Background Technology

[0007] Generally, marinated meat is produced by mixing raw meat with a seasoning composition containing salts, sugars, and flavorings, followed by aging for a certain period or storing it under refrigeration or freezing conditions. Such marinated meat is widely utilized in home meal replacements, the food service industry, and food distribution, and is manufactured in various forms and compositions to suit consumer preferences. Accordingly, in the manufacturing process of marinated meat, quality stability of the final product plays a crucial role alongside process efficiency suitable for mass production. In particular, consistency and reproducibility of the manufacturing process are also recognized as important technical requirements, given the need for repeatable production while maintaining consistent quality.

[0008] However, in conventional seasoned meat manufacturing processes, a method is generally used in which the seasoning composition first adheres to the surface of the raw meat and then penetrates into the meat tissue through diffusion or osmosis. Due to the nature of this penetration method relying on natural diffusion, the penetration behavior can vary significantly depending on the structural characteristics of the meat tissue. In other words, the penetration speed and depth of the seasoning components can differ depending on the thickness of the meat tissue, the arrangement of muscle fibers, the density of connective tissue, or the state of fat distribution.

[0009] In particular, even for marinated meat processed under identical conditions, differences in thickness or tissue structure among different cuts can lead to a phenomenon where marinade ingredients penetrate excessively into some parts while not penetrating sufficiently into others. This imbalance in penetration not only causes variations in flavor intensity throughout the marinated meat but can also result in differences in texture and tissue tenderness after cooking. Consequently, problems arise such as reduced flavor uniformity in the final product or varying loss of meat juices after cooking depending on the cut.

[0010] Furthermore, in conventional seasoned meat manufacturing processes, a method is generally adopted where the process proceeds to the next stage after a certain period of time, regardless of whether the penetration state of the seasoning composition has sufficiently stabilized. While this approach may be advantageous in terms of process simplification and productivity, it has the limitation of failing to reflect whether the seasoning components have actually reached a stable distribution state within the meat tissue.

[0011] As a result, the seasoning ingredients may be transferred to the packaging or storage stage before they have sufficiently stabilized within the meat tissue.

[0012] In such cases, there is a possibility that migration of seasoning ingredients, redistribution of moisture, or changes in tissue properties may occur during storage or distribution, which can lead to quality degradation over time. For example, unevenness in the product's appearance or texture may occur as some seasoning ingredients migrate due to gravity or moisture concentrates in specific areas.

[0013] Meanwhile, seasoning compositions used in the production of marinated meat are mostly designed to impart flavor, and aspects of physical property control—such as the structural stability of meat tissue, the binding state of muscle fibers, or moisture retention—are often not given sufficient consideration. Consequently, problems may arise, such as increased juice loss during thawing after refrigeration or freezing, or the meat tissue easily disintegrating during cooking. These issues can be particularly pronounced under conditions of repeated refrigeration, freezing, or long-term storage.

[0014] Furthermore, in conventional seasoned meat manufacturing processes, the same process conditions are often applied uniformly without considering the specific characteristics of each cut of raw meat.

[0015] In other words, it is common practice to apply the same seasoning time and storage conditions to parts that differ in muscle fiber structure, fat content, or thickness. Consequently, there is a limitation in that it is difficult to process-reflect the varying seasoning penetration conditions and retention times required for each specific part.

[0016] As such, while conventional seasoned meat manufacturing processes may offer certain advantages in terms of process simplification and production efficiency, they contain structural limitations in adequately addressing differences in meat tissue characteristics, ensuring the stability of seasoning penetration, and guaranteeing the uniformity of final product quality. These limitations are recognized as technical challenges requiring improvement in terms of securing quality consistency and producing high-quality seasoned meat products. Prior art literature

[0018] Korean Registered Patent Publication No. 10-2262627 (Method for producing seasoned meat having a fresh meat color and seasoned meat produced therefrom) The problem to be solved

[0019] The present invention aims to mitigate quality deviations that may occur depending on the tissue characteristics of the raw meat, the penetration behavior of seasoning components, and the sequence of processes in the seasoned meat manufacturing process, and to ensure that the stability of the meat tissue and the preservation of flavor are continuously secured throughout the manufacturing process.

[0020] Specifically, the present invention aims to provide a manufacturing process capable of controlling, at the process structure level, penetration imbalance occurring during the process in which a seasoning composition is attached to the surface of raw meat and then penetrates into the meat tissue, variations in physical properties due to tissue differences by part, and the possibility of meat juice loss during storage and distribution processes.

[0021] In addition, the present invention has as one objective the provision of a manufacturing process that can minimize the possibility of quality degradation that may occur when a process proceeds to the next stage before the penetration state and moisture distribution are stabilized, even after the seasoning ingredients have sufficiently penetrated into the meat tissue.

[0022] In addition, another objective of the present invention is to provide a manufacturing process capable of improving the quality uniformity of the final seasoned meat product by mitigating variations in seasoning penetration and tissue softening that may occur even under the same process conditions due to differences in thickness, muscle fiber density, or fat content of the raw meat by part.

[0023] Furthermore, the present invention aims to provide a manufacturing process treatment method in which, rather than each process step in the seasoned meat manufacturing process being performed in a discontinuous manner, structural stability of the meat tissue, moisture retention, and flavor preservation can be maintained throughout the entire manufacturing process through continuity and functional linkage between processes. means of solving the problem

[0025] A method for processing a seasoned meat product for producing seasoned meat with improved meat tissue softening and flavor preservation and minimizing meat juice loss according to an embodiment of the present invention comprises: a step of receiving raw meat, auxiliary raw materials, and packaging materials, respectively; a raw meat storage step in which the received raw meat is stored in either a refrigerated space where a temperature in the range of -2°C to 5°C is maintained or a frozen space where a temperature of -18°C or lower is maintained; an auxiliary raw material storage step in which the received auxiliary raw materials are stored in an auxiliary raw material storage space; a packaging material storage step in which the received packaging materials are stored in a packaging material storage space; a thawing step in which the raw meat stored in the frozen space is moved to a refrigerated space and then thawed in an environment where a temperature in the range of -2°C to 5°C is maintained, wherein the thawed raw meat is prepared within a thawing time of 72 hours; and an opening step in which the outermost packaging containing the raw meat that has undergone the thawing step is removed. Regarding the raw meat that has undergone the above-mentioned opening step, if there is a packaging surrounding the raw meat even after the outermost packaging has been removed, the packaging is removed in a happy step; a weighing step in which auxiliary ingredients to be added to the raw meat that has undergone the above-mentioned opening step are weighed; a mixing step in which the auxiliary ingredients weighed in the above-mentioned weighing step are mixed with the raw meat that has undergone the above-mentioned opening step to form seasoned meat; an inner packaging step in which the seasoned meat that has undergone the above-mentioned mixing step is added to at least one of the received packaging materials and then sealed and packaged; a metal detection step in which the entire amount of seasoned meat that has undergone the above-mentioned opening step is passed through a metal detector to check for the presence of metallic foreign matter, and only seasoned meat in which no metallic foreign matter is detected is selected; an outer packaging step in which the seasoned meat in the inner packaging state that has undergone the above-mentioned metal detection step is packaged by at least one of the received packaging materials; and a finished product storage step in which the seasoned meat that has undergone the above-mentioned outer packaging step is stored in either a refrigerated space where the temperature is maintained in the range of -2℃ to 5℃ or a frozen space where the temperature is maintained at -18℃ or lower.

[0026] The above auxiliary ingredients include at least one of salts, sugars, or flavor components for salting or imparting a basic flavor.

[0027] A method for processing seasoned meat to improve meat tissue tenderization and flavor preservation and to minimize juice loss comprises: a step of contacting a first mixture, comprising a pH regulating component having buffering action, a polysaccharide component having osmotic pressure buffering and gel-forming ability, a proteinaceous binding component forming inter-muscle fiber binding force, and a fermentation-derived flavor-forming component, with the seasoned meat formed through the mixing step, in order to regulate the muscle fiber protein binding state of the seasoned meat through buffering action and to improve moisture retention and tissue stability; a step of maintaining the seasoned meat contacted with the first mixture in a low-temperature environment of 0°C to 10°C for 4 to 8 hours; and a step of, after penetration and maintenance by the first mixture are completed, contacting a second mixture, comprising at least one of persimmon leaf extract, bamboo leaf extract, and lotus root peel extract, with the surface of the seasoned meat to inhibit oxidation of meat tissue through polyphenol-based antioxidant action and to improve moisture retention and tissue stability. The method may further include a step of maintaining the seasoned meat contacted with the second mixture for 2 to 4 hours in a low-temperature environment of 0 to 10°C.

[0028] The above pH adjusting component may include at least one of sodium citrate, potassium lactate, or fermented grain-derived buffering extract.

[0029] The above polysaccharide component may include at least one of trehalose, inulin, oat beta-glucan, or seaweed-derived alginate.

[0030] The proteinaceous binding component may include at least one of transglutaminase, pea protein, rice protein, or collagen peptide.

[0031] The above-mentioned fermented flavor-forming ingredient may include at least one of autolyzed yeast extract, fermented shiitake mushroom extract, or fermented kelp root extract.

[0032] A method for processing seasoned meat to improve meat tissue tenderization and flavor preservation and to minimize juice loss may further include a penetration stabilization step to secure a penetration stabilization state for the seasoned meat after contact with the second mixture, in order to secure the penetration state of the seasoning component into the meat tissue and the stability of the moisture distribution.

[0033] The above penetration stabilization step may be performed such that at least one of electrical conductivity, water activity, dielectric constant, or surface adhesion is measured multiple times at regular time intervals on the surface or interior of the seasoned meat, and the state in which the amount of change between the multiple measured values ​​is maintained within a predetermined allowable deviation range may be considered as a penetration stabilization state; after the penetration stabilization state is secured, the seasoned meat may proceed to the inner packaging step, and before the penetration stabilization state is secured, an additional low-temperature maintenance time in contact with the second mixture may be performed.

[0034] A method for processing seasoned meat to improve meat tissue tenderization and flavor preservation and to minimize juice loss may further include a part classification process step in which, depending on at least one of the thickness, muscle fiber density, or fat content of the raw meat, a different contact time or low temperature holding time is applied to each part before or after the first mixture is contacted with the seasoned meat, and a different contact time or low temperature holding time is applied to each part before or after the second mixture is contacted with the seasoned meat.

[0035] The above-mentioned process application step for each part may be performed such that the contact time or low-temperature holding time of the first mixture or the second mixture is relatively long for parts of the raw meat with a relatively large thickness or cross-sectional area, and the contact time or low-temperature holding time of the first mixture or the second mixture is relatively short for parts of the raw meat with a relatively small thickness or cross-sectional area. Effects of the invention

[0037] According to the method for processing seasoned meat according to the present invention, the penetration behavior of seasoning components can be controlled more stably through a process structure that considers the tissue characteristics of the raw meat and the sequence of process progress. Accordingly, the phenomenon of excessive surface concentration or insufficient internal penetration of seasoning components that occurred in conventional processes can be alleviated.

[0038] In addition, the present invention can effectively reduce the loss of meat juices that may occur during thawing and cooking after refrigeration or freezing by maintaining structural stability and moisture retention within the meat tissue throughout the process through a stepwise process performed after the mixing step.

[0039] In addition, the present invention includes a process flow that allows the process to proceed to the next step only after the penetration state of the seasoning ingredients and the moisture distribution have stabilized above a certain level, thereby minimizing the possibility of quality degradation caused by the movement of seasoning ingredients, moisture redistribution, and changes in tissue properties during storage or distribution.

[0040] In addition, according to the present invention, differences in thickness, muscle fiber density, or fat content by part of the raw meat can be processed to reflect these differences, so quality variations by part are reduced even under the same manufacturing process, and the degree of tissue tenderness, flavor, and uniformity of physical properties of the final seasoned meat product can be improved.

[0041] Furthermore, since the present invention is a manufacturing process treatment method configured around the arrangement of process steps and execution conditions without relying on specific compositions or equipment, it can be flexibly applied to various meat raw materials, seasoning compositions, and packaging forms. Accordingly, it provides the effect of excellent process applicability even to various seasoned meat products with different production conditions or product forms.

[0042] Consequently, the present invention has the effect of providing a manufacturing process treatment method that can comprehensively improve the stability of meat tissue, the preservation of flavor, and the uniformity of quality throughout the seasoned meat manufacturing process.

[0043] The effects of the present invention are not limited to those mentioned above, and other unmentioned effects will be clearly understood by a person skilled in the art from the description below. Brief explanation of the drawing

[0045] FIG. 1 is a flowchart schematically illustrating the process flow of a method for processing seasoned meat to minimize juice loss and to improve meat tissue softening and flavor retention according to one embodiment of the present invention. FIG. 2 is a flowchart specifically illustrating a process structure in which the order in which the first mixture and the second mixture come into contact with the seasoned meat and the time interval maintained after contact with each mixture are distinguished and performed, focusing on the process after the mixing step in the basic process flow shown in FIG. 1. FIG. 3 is a flowchart specifically illustrating a process flow in which each step is performed sequentially, focusing on the first mixture contact step, the first retention step, the second mixture contact step, the second retention step, and the penetration stabilization step performed after the mixing step in a process treatment method for manufacturing seasoned meat according to one embodiment of the present invention. Specific details for implementing the invention

[0046] Hereinafter, embodiments are described in detail with reference to the attached drawings. However, various modifications may be made to the embodiments, and thus the scope of the patent application is not limited or restricted by these embodiments. It should be understood that all modifications, equivalents, and substitutions to the embodiments are included within the scope of the rights.

[0047] Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed forms, and the scope of this specification includes modifications, equivalents, or substitutions that fall within the technical concept.

[0048] Terms such as "first" or "second" may be used to describe various components, but these terms should be interpreted solely for the purpose of distinguishing one component from another.

[0049] For example, the first component may be named the second component, and similarly, the second component may also be named the first component.

[0050] When it is stated that a component is "connected" to another component, it should be understood that it may be directly connected to or coupled with that other component, or that there may be other components in between.

[0051] The terms used in the embodiments are for illustrative purposes only and should not be interpreted as intended to be limiting. Singular expressions include plural expressions unless the context clearly indicates otherwise. 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.

[0052] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the embodiments pertain. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application.

[0053] In addition, when describing with reference to the attached drawings, identical components are assigned the same reference numeral regardless of drawing symbols, and redundant descriptions thereof are omitted. In describing the embodiments, if it is determined that a detailed description of related prior art could unnecessarily obscure the essence of the embodiments, such detailed description is omitted.

[0054] The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims.

[0055] In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in the embodiments of the present invention.

[0056] The shapes, sizes, ratios, angles, numbers, etc. disclosed in the drawings for explaining embodiments of the present invention are exemplary, and therefore the present invention is not limited to the depicted details. Furthermore, in describing the present invention, if it is determined that a detailed description of related known technology may unnecessarily obscure the essence of the present invention, such detailed description is omitted. Where terms such as "includes," "has," or "is made up" are used in this specification, other parts may be added unless "only" is used. Where a component is expressed in the singular, it includes cases where it includes the plural unless specifically stated otherwise.

[0057] In interpreting the components, they are interpreted to include a margin of error even in the absence of a separate explicit statement.

[0058] In the case of describing positional relationships, for example, when the positional relationship between two parts is described using expressions such as 'on,' 'upper,' 'lower,' or 'next to,' one or more other parts may be located between the two parts unless 'immediately' or 'directly' is used.

[0059] When elements or layers are referred to as "on" another element or layer, this includes cases where another layer or element is placed directly on top of or in between. Throughout the specification, the same reference numerals refer to the same components.

[0060] The size and thickness of each component shown in the drawings are illustrated for convenience of explanation, and the present invention is not necessarily limited to the size and thickness of the illustrated components.

[0061] The features of each of the various embodiments of the present invention may be combined or combined with one another, either partially or wholly, and as will be fully understood by those skilled in the art, various technical interlocking and operation are possible, and each embodiment may be implemented independently of one another or together in an interlocking relationship.

[0063] The present invention relates to the field of meat processing and food manufacturing technology, and more specifically, to a method for processing seasoned meat to improve the physical property stability of meat tissue, flavor preservation, and quality uniformity during the process of manufacturing seasoned meat.

[0064] The present invention relates to a manufacturing process treatment method applicable to the entire food manufacturing sector involving the seasoning of meat raw materials, which controls quality deviations that may occur depending on the tissue characteristics, storage conditions, and processing conditions of the raw meat at the process level. In particular, the present invention corresponds to a process technology that enables the degree of tenderness, moisture retention, and flavor preservation characteristics of the meat tissue to be stably maintained throughout the manufacturing process.

[0065] In addition, the present invention can be applied to meat processing technology comprising a series of manufacturing processes related to the storage, thawing, processing, seasoning, and packaging of raw meat, and is suitable for the manufacturing process of seasoned meat products distributed in a refrigerated or frozen state.

[0066] This manufacturing process can be utilized in the production of home meal replacements, food ingredients for the foodservice industry, and processed meat products for distribution.

[0067] Furthermore, the present invention relates to a manufacturing process technology aimed at maintaining the quality and improving the processing stability of seasoned meat products processed under refrigeration or freezing conditions, and to a process treatment method designed to minimize changes in the physical properties of the meat tissue and deterioration of flavor during storage, distribution, and cooking processes after manufacturing.

[0069] However, seasoned meat is generally manufactured by mixing raw meat with a seasoning composition containing salts, sugars, and flavorings, followed by aging for a certain period or storing it under refrigeration or freezing conditions. Such seasoned meat is widely utilized in home meal replacements, the food service industry, and food distribution, and is produced in various forms and compositions to suit consumer preferences. Accordingly, in the manufacturing process of seasoned meat, quality stability of the final product plays a crucial role alongside process efficiency suitable for mass production. In particular, consistency and reproducibility of the manufacturing process are also recognized as important technical requirements, given the need for repeatable production while maintaining consistent quality.

[0070] However, in conventional seasoned meat manufacturing processes, a method is generally used in which the seasoning composition is preferentially attached to the surface of the raw meat and then penetrates into the meat tissue through diffusion or osmosis.

[0071] Due to the nature of this penetration method relying on natural diffusion, the penetration behavior can vary significantly depending on the structural characteristics of the meat tissue. In other words, the penetration speed and depth of seasoning ingredients may differ depending on the thickness of the meat tissue, the arrangement of muscle fibers, the density of connective tissue, or the state of fat distribution.

[0072] In particular, even for marinated meat processed under identical conditions, differences in thickness or tissue structure among different cuts can lead to a phenomenon where marinade ingredients penetrate excessively into some parts while not penetrating sufficiently into others. This imbalance in penetration not only causes variations in flavor intensity throughout the marinated meat but can also result in differences in texture and tissue tenderness after cooking. Consequently, problems arise such as reduced flavor uniformity in the final product or varying loss of meat juices after cooking depending on the cut.

[0073] In addition, in conventional seasoned meat manufacturing processes, a method is generally adopted in which the process proceeds to the next step after a certain period of time, regardless of whether the penetration state of the seasoning composition has been sufficiently stabilized.

[0074] While this method may be advantageous in terms of process simplification and productivity, it has limitations in that it does not reflect whether the seasoning ingredients have actually reached a stable distribution state within the meat tissue. As a result, the seasoning ingredients may be transferred to the packaging or storage stage before they have sufficiently stabilized within the meat tissue.

[0075] In such cases, there is a possibility that migration of seasoning ingredients, redistribution of moisture, or changes in tissue properties may occur during storage or distribution, which can lead to quality degradation over time. For example, unevenness in the product's appearance or texture may occur as some seasoning ingredients migrate due to gravity or moisture concentrates in specific areas.

[0076] Meanwhile, seasoning compositions used in the production of marinated meat are mostly designed to impart flavor, and aspects of physical property control, such as the structural stability of meat tissue, the binding state of muscle fibers, or moisture retention, are often not sufficiently considered. As a result, problems may arise, such as increased loss of juices during thawing after refrigeration or freezing, or the meat tissue easily disintegrating during cooking.

[0077] In particular, these problems can become even more pronounced under conditions of repeated refrigeration, freezing, or long-term storage.

[0078] Furthermore, conventional marinated meat manufacturing processes often apply uniform process conditions without considering the specific characteristics of each cut of raw meat. In other words, it is common practice to apply the same marinating time and storage conditions to cuts that differ in muscle fiber structure, fat content, or thickness. Consequently, there is a limitation in that it is difficult to incorporate into the process the varying requirements for marinade penetration and retention times that vary by cut.

[0079] As such, while conventional seasoned meat manufacturing processes may offer certain advantages in terms of process simplification and production efficiency, they contain structural limitations in adequately addressing differences in meat tissue characteristics, ensuring the stability of seasoning penetration, and guaranteeing the uniformity of final product quality. These limitations are recognized as technical challenges requiring improvement in terms of securing quality consistency and producing high-quality seasoned meat products.

[0081] Furthermore, the present invention aims to mitigate quality deviations that may occur depending on the tissue characteristics of the raw meat, the penetration behavior of seasoning components, and the sequence of processes in the seasoned meat manufacturing process, and to ensure that the stability of the meat tissue and the preservation of flavor are continuously secured throughout the manufacturing process.

[0082] Specifically, the present invention aims to provide a manufacturing process capable of controlling, at the process structure level, penetration imbalance occurring during the process in which a seasoning composition is attached to the surface of raw meat and then penetrates into the meat tissue, variations in physical properties due to tissue differences by part, and the possibility of meat juice loss during storage and distribution processes.

[0083] In addition, the present invention has as one objective the provision of a manufacturing process that can minimize the possibility of quality degradation that may occur when a process proceeds to the next stage before the penetration state and moisture distribution are stabilized, even after the seasoning ingredients have sufficiently penetrated into the meat tissue.

[0084] In addition, another objective of the present invention is to provide a manufacturing process capable of improving the quality uniformity of the final seasoned meat product by mitigating variations in seasoning penetration and tissue softening that may occur even under the same process conditions due to differences in thickness, muscle fiber density, or fat content of the raw meat by part.

[0085] Furthermore, the present invention aims to provide a manufacturing process treatment method in which, rather than each process step in the seasoned meat manufacturing process being performed in a discontinuous manner, structural stability of the meat tissue, moisture retention, and flavor preservation can be maintained throughout the entire manufacturing process through continuity and functional linkage between processes.

[0087] Hereinafter, the seasoned meat with improved meat tissue tenderization and flavor preservation and the method for processing seasoned meat to minimize juice loss according to the present invention will be described with reference to FIGS. 1 to 3. In the following description, some components have been omitted from the drawings to facilitate clear understanding, but these are configurations that can be obviously implemented by those skilled in the art within the technical scope of the present invention in accordance with the claims and the detailed description. That is, the drawings of this specification are merely illustrative of specific embodiments, and it is obvious that configurations not described in the drawings are also included within the technical scope of the present invention.

[0089] FIG. 1 is a flowchart schematically illustrating the process flow of a method for processing seasoned meat to minimize juice loss and to improve meat tissue softening and flavor retention according to an embodiment of the present invention; FIG. 2 is a flowchart specifically illustrating a process structure in which the order in which the first mixture and the second mixture come into contact with the seasoned meat and the time intervals for retention after contact with each mixture are distinguished and performed, focusing on the process after the mixing step in the basic process flow illustrated in FIG. 1; FIG. 3 is a flowchart specifically illustrating a process flow in which each step is performed sequentially, focusing on the first mixture contact step, the first retention step, the second mixture contact step, the second retention step, and the penetration stabilization step performed after the mixing step in the method for processing seasoned meat according to an embodiment of the present invention.

[0091] Referring to FIGS. 1 to 3, a method for processing a seasoned meat product according to one embodiment of the present invention, which improves meat texture tenderization and flavor retention and minimizes juice loss, includes a series of processes from the step in which raw meat, auxiliary materials, and packaging materials are brought into a manufacturing facility to the step in which the finished product is stored in a refrigerated or frozen state.

[0092] The first mixture contact step, the second mixture contact step, the penetration stabilization step (S180), and the site-specific process application step described below are steps that may be optionally included in correspondence with the configuration described in the claims.

[0093] First, the step (S10) in which raw meat, auxiliary materials, and packaging materials are each received is a step in which raw meat, auxiliary materials, and packaging materials to be input into the seasoned meat manufacturing process are secured in the manufacturing facility. The raw meat may be a meat raw material such as beef, pork, or chicken, and may be brought in in a refrigerated or frozen state after slaughter and primary processing have been completed.

[0094] The auxiliary ingredients include at least one of salts, sugars, or flavor components for salting or imparting a basic flavor, and may be introduced in powder, liquid, or gel form.

[0095] The packaging material may include a film, pouch, or tray-type packaging material to be used in the subsequent inner packaging step (S100) and outer packaging step (S120).

[0096] This receiving stage is not merely a simple act of logistics entry, but functions as a prerequisite for ensuring the continuity of subsequent processes and quality stability. This stage may include manual receiving methods performed by workers, receiving methods utilizing general logistics facilities, or semi-automated methods used in parallel, and does not require the presence of specific automation devices, sensors, or information processing systems. However, devices or systems may be applied in parallel for process management or history management, and even in such cases, the receiving stage of the present invention does not exceed the scope of a method invention.

[0097] Furthermore, the received raw meat is stored in the raw meat storage step (S20). In the raw meat storage step (S20), the raw meat is stored in either a refrigerated space where the temperature is maintained in the range of -2°C to 5°C or a frozen space where the temperature is maintained at -18°C or lower. The refrigerated space may be used for short-term storage or for preparation for thawing, and the frozen space may be used for long-term storage. Such temperature ranges correspond to conventional meat storage conditions to suppress denaturation of meat tissue, microbial growth, and loss of meat juices, and are not limited by the structure of a specific refrigerated or frozen device.

[0098] Additionally, the received auxiliary raw materials are stored in the auxiliary raw material storage step (S30). The auxiliary raw material storage step (S30) is a step in which auxiliary raw materials are stored in an auxiliary raw material storage space to prevent changes in composition or deterioration of the auxiliary raw materials. The auxiliary raw material storage space may be operated in an ambient temperature environment or a refrigerated environment depending on the physical properties and compositional characteristics of the auxiliary raw materials. The auxiliary raw material storage step is not limited by specific devices or automated equipment, and it is sufficient that the condition of the auxiliary raw materials is maintained stably so that they can be used in the subsequent weighing step.

[0099] Next, the received packaging material is stored in the packaging material storage step (S40). The packaging material storage step (S40) is a step in which the packaging material is stored in a packaging material storage space, and is performed for the purpose of maintaining the hygienic condition of the packaging material and preventing physical damage.

[0100] Raw meat stored in a frozen space is moved to a refrigerated space and thawed in the thawing step (S50). The thawing step (S50) is a step in which raw meat stored in a frozen space is moved to a refrigerated space and thawed in an environment where the temperature is maintained in the range of -2°C to 5°C, and the thawed raw meat is prepared within a thawing time of 72 hours. Since spoilage or moisture loss may occur starting from the surface of the raw meat if the thawing time exceeds 72 hours, the present invention limits the thawing time to within 72 hours to ensure the stability of the meat tissue and minimize the loss of meat juices.

[0101] The raw meat that has undergone the thawing step (S50) undergoes the unwrapping step (S60). The unwrapping step (S60) is a step in which the outermost packaging containing the thawed raw meat is removed. The outermost packaging corresponds to an external packaging used to protect the raw meat during external transportation and logistics processes, and may include a paper box, a plastic container, a cushioning packaging material, an outer sealing film, or a combination thereof.

[0102] The opening step (S60) is not merely a simple act of opening, but functions as a hygiene stabilization step that prevents the possibility of foreign matter adhesion to the surface of the raw meat, microbial transfer, or cross-contamination by removing the packaging material that has come into direct contact with the external environment before the processing process. In particular, since there is a high possibility that moisture will be present on the surface of the raw meat after thawing, which may increase the risk of contamination due to contact with the external packaging material, the present invention reduces hygiene risk by performing the opening step (S60) immediately after the thawing is completed.

[0103] For raw meat that has undergone the unwrapping step (S60), if packaging surrounding the raw meat remains even after the outermost packaging has been removed, the happy step (S70) is performed. The happy step (S70) is a step in which, if residual packaging directly surrounding the raw meat remains even after the unwrapping step (S60), said packaging is removed.

[0104] The packaging removed in the happy step (S70) may be a vacuum packaging, a tight film packaging, or a secondary packaging equivalent thereto that tightly wraps the surface of the raw meat, and is distinguished from the outer protective packaging removed in the unwrapping step (S60) in terms of the object to be removed and function.

[0105] The happy step (S70) functions as a prerequisite step to ensure that auxiliary ingredients are uniformly distributed by directly contacting the surface and cut surface of the raw meat in the subsequent mixing step (S90). Since failure to perform the happy step (S70) may result in some surfaces of the raw meat being shielded by residual packaging, leading to poor seasoning adhesion, uneven local penetration, or flavor variation in the mixing step (S90), the present invention is configured to remove any residual packaging present in a separate happy step (S70).

[0106] Although both the unwrapping step (S60) and the happy step (S70) involve the removal of packaging, the unwrapping step (S60) is a step for ensuring hygienic stability by removing the outermost packaging that has come into contact with the external environment, and the happy step (S70) is a step for ensuring uniformity of mixing and penetration stability by removing the remaining packaging that directly surrounds the raw meat, so the purpose of the steps and the objects to be removed are different.

[0107] The auxiliary ingredients to be added to the raw meat that has undergone the happy stage (S70) are weighed in the weighing stage (S80). The weighing stage (S80) is a stage in which the auxiliary ingredients to be mixed with the raw meat that has undergone the happy stage (S70) are weighed based on weight or volume.

[0108] The weighing step (S80) functions as a step to suppress variations in seasoning composition and flavor caused by excessive or insufficient input of auxiliary ingredients, and the weighing method may be either weight weighing or volume weighing, or a combination thereof. The weighing step (S80) does not necessarily presuppose a specific automatic weighing system and includes all weighing means used in a typical food processing environment.

[0109] The mixing step (S90) is a step in which auxiliary ingredients measured in the weighing step (S80) are mixed with raw meat that has gone through the happy step (S70) to form seasoned meat. In the mixing step (S90), the auxiliary ingredients are distributed on the surface and cut surface of the raw meat, and mixing is performed by stirring or mixing so that the auxiliary ingredient components do not clump locally on the surface of the raw meat or concentrate only in specific locations.

[0110] The mixing step (S90) is a step that is basically performed as a preliminary step to the subsequent inner packaging step (S100), and even if the first mixture contact step and the second mixture contact step are added, the subsequent contact step is linked based on the seasoned meat formed in the mixing step (S90).

[0111] The seasoned meat formed through the mixing step (S90) may optionally include a step (S140) in which a first mixture is contacted. The step (S140) in which a first mixture is contacted is a step in which a first mixture comprising a pH regulating component having a buffering effect, a polysaccharide component having osmotic pressure buffering and gel-forming ability, a proteinaceous binding component forming inter-muscle fiber binding force, and a fermentation-derived flavor-forming component is contacted with the seasoned meat in order to regulate the muscle fiber protein binding state of the seasoned meat by a buffering effect and to improve moisture retention and tissue stability.

[0112] At this time, the pH adjusting component includes at least one of sodium citrate, potassium lactate, or fermented grain-derived buffering extract.

[0113] In addition, the pH regulating component is not limited to the types thereof as long as it is a component capable of buffering changes in acidity of meat tissue and inhibiting denaturation of muscle fiber proteins, and may further include, for example, sodium lactate, sodium acetate, sodium malate, sodium tartrate, sodium gluconate, or a mixture thereof.

[0114] Furthermore, the pH adjusting component is not limited to a single salt of an inorganic or organic acid, but may also be applied in the form of a plant-derived extract, grain fermentation liquid, fruit fermentation liquid, or a concentrate thereof that has buffering capacity produced through a fermentation process. Such a pH adjusting component is applied after the mixing step (S90) of the seasoned meat or during the first mixture contact step to alleviate localized acidification or alkalization within the meat tissue and to suppress the reduction of water retention capacity and tissue hardening.

[0115] The polysaccharide component includes at least one of trehalose, inulin, oat beta-glucan, or seaweed-derived alginate.

[0116] In addition, the polysaccharide component is not limited to the types thereof as long as it is a component capable of ensuring the penetration stability of the seasoning component through improved water retention capacity within the meat tissue, osmotic pressure buffering, or gel formation, and may further include, for example, pectin, chitosan, agar, carrageenan, xanthan gum, guar gum, locust bean gum, tamarind gum, or a mixture thereof.

[0117] Furthermore, the polysaccharide component may be composed of at least one of a plant-derived polysaccharide, a seaweed-derived polysaccharide, a microbial fermentation-derived polysaccharide, or a modified version thereof, and polysaccharides with different molecular weights, viscosity, or gelation characteristics may be applied in combination. Such a polysaccharide component is applied in the first mixture contact step to stably capture moisture between the muscle fibers of the meat tissue and gently control the movement speed of the seasoning component, thereby performing the function of suppressing meat juice loss in the low-temperature maintenance step and the penetration stabilization step (S180).

[0118] The proteinaceous binding component includes at least one of transglutaminase, pea protein, rice protein, or collagen peptide.

[0119] In addition, the proteinaceous binding component is not limited to the types thereof as long as it is a component capable of improving tissue stability by forming or reinforcing the binding force between muscle fiber proteins within the meat tissue, and may further include, for example, at least one of soy protein, wheat protein, corn protein, potato protein, milk-derived casein, whey protein, egg white protein, or hydrolysates thereof.

[0120] Furthermore, the protein binding component may be composed of at least one of a component that forms covalent bonds between muscle fiber proteins through enzymatic activity, a component that forms a protein network through non-covalent bonds, or a component that improves the binding strength of the meat tissue through a combined action thereof. Such a protein binding component is applied in the first mixture contact step to stabilize the binding structure between muscle fibers of the seasoned meat formed after the mixing step (S90), and performs the function of suppressing tissue breakdown or leakage of meat juices that may occur during the low-temperature maintenance step and the penetration stabilization step (S180).

[0121] The fermented flavor-forming component includes at least one of autolyzed yeast extract, fermented shiitake mushroom extract, or fermented kelp root extract.

[0122] In addition, the fermentation-derived flavor-forming ingredient is not limited to any specific type, provided that it is an ingredient capable of imparting umami, flavor persistence, and a sense of maturity to seasoned meat by including at least one of amino acids, peptides, free sugars, organic acids, or nucleic acid derivatives generated during the fermentation process. For example, the fermentation-derived flavor-forming ingredient may further include at least one of koji fermentation extract, grain fermentation extract, soybean fermentation extract, microbial fermentation protein hydrolysate, fermented vegetable extract, or a concentrate thereof.

[0123] Furthermore, the fermentation-derived flavor-forming component can perform the function of improving the retention and penetration stability of flavor components within the meat tissue through interaction with protein binding components and polysaccharide components during the first mixture contact step, going beyond simple flavor imparting. Such a fermentation-derived flavor-forming component is applied during the first mixture contact step and the low-temperature maintenance step to suppress the loss of flavor even in the seasoned meat prior to heating, and ensures that flavor characteristics are stably maintained during the subsequent inner packaging step (S100) and finished product storage step (S130).

[0124] If the fermentation-derived flavor-forming component is a fermented product or fermentation extract usable in a food manufacturing process, it is not limited by the type of fermentation strain, fermentation substrate, fermentation conditions, or extraction method, and in the present invention, it should be understood as a component that performs process functions such as flavor preservation and improvement of tissue stability.

[0125] Meanwhile, each component included in the first mixture may be configured to equal 100% by weight when summed by weight ratio based on the entire first mixture. At this time, the content ratio of each component may be adjusted according to the purpose of the first mixture, the type of raw meat to be applied, or process conditions, and even if specific components are omitted or additional components are included, the overall composition of the first mixture is configured within the range of 100% by weight.

[0126] The auxiliary ingredients introduced in the mixing step (S90) consist of components intended to form a primary flavor composition on the surface and cut surface of the raw meat for the purpose of salting or imparting a basic flavor. On the other hand, the first mixture is applied as a functional mixture to control the muscle fiber binding state, moisture retention capacity, and tissue stability within the meat tissue for the seasoned meat formed in the mixing step (S90).

[0127] In other words, the auxiliary ingredient is a compositional component intended to form the basic taste and flavor of the seasoned meat, whereas the first mixture functions as a process mixture to regulate the structural and physical state so that the seasoning composition formed by the auxiliary ingredient is stably maintained within the meat tissue. Therefore, the auxiliary ingredient and the first mixture differ in their timing of input, location of action, and functional purpose, and are not interchangeable or overlapping.

[0128] After contact with the first mixture, a step (S150) is performed in which the seasoned meat contacted with the first mixture is maintained in a low-temperature environment of 0°C to 10°C for 4 to 8 hours. This low-temperature maintenance step performs the function of ensuring moisture retention and tissue stability by allowing the components of the first mixture to act stably on the surface and muscle fiber tissue of the seasoned meat.

[0129] The step (S150) of maintaining for 4 to 8 hours may have different maintenance times depending on the thickness, muscle fiber density, or fat content of the raw meat.

[0130] After penetration and retention by the first mixture are completed, a step (S160) of contacting the second mixture may be optionally included. In the step of contacting the second mixture, the second mixture may include at least one of persimmon leaf extract, bamboo leaf extract, and lotus root peel extract. The persimmon leaf extract, bamboo leaf extract, and lotus root peel extract may perform an antioxidant function that inhibits lipid oxidation and protein oxidation of meat tissue by including at least one of polyphenols, flavonoids, tannins, or plant-based antioxidant components.

[0131] In addition, plant-derived extracts included in the second mixture can gently regulate moisture movement on the surface of the seasoned meat, thereby assisting in maintaining the moisture retention state of the meat tissue formed after the contact step with the first mixture. For example, persimmon leaf extract can play a role in inhibiting oxidation reactions on the surface of the meat and improving color stability through its tannin and flavonoid components, while bamboo leaf extract can play a role in controlling fine moisture movement along with inhibiting oxidation of the meat tissue through its polyphenol and organic acid components. Furthermore, lotus root peel extract can inhibit moisture loss on the surface of the meat tissue and induce stabilization of the tissue surface through its phenolic compounds and dietary fiber components.

[0132] The second mixture is configured to prevent oxidation and imbalance in moisture distribution between the interior and surface of the meat tissue by being applied primarily to the surface and surface layer areas of the seasoned meat while maintaining the internal binding structure of the meat tissue formed by the first mixture. Accordingly, the second mixture should be understood not merely as a simple antioxidant composition, but as a process functional mixture that assists in maintaining the flavor of the meat tissue and inhibiting juice loss during the subsequent stabilization step performed after the contact step with the first mixture.

[0133] The plant-derived extracts included in the second mixture are not limited to persimmon leaves, bamboo leaves, or lotus root peels, and are not limited by type, extraction method, or composition as long as they are plant extracts capable of inhibiting oxidation and stabilizing moisture in meat tissues through polyphenol or flavonoid-based antioxidant action.

[0134] The plant-derived extract included in the second mixture may be configured to make up 100% by weight when summed by weight ratio based on the entire second mixture. Additionally, the second mixture may be composed solely of a single plant-derived extract or may be composed of a mixture of multiple plant-derived extracts; in this case as well, the total composition of the second mixture is configured within the range of 100% by weight.

[0135] Meanwhile, the first mixture and the second mixture are mixtures that are distinguished in composition and function from the raw meat and auxiliary materials introduced in the mixing step (S90). The first mixture and the second mixture are not combined with the raw meat and auxiliary materials to form a single composition, but are composed of individual mixtures that are sequentially contacted at each process step.

[0136] The first mixture is a functional mixture that comes into contact with the seasoned meat after the mixing step (S90) to control the binding state and moisture retention capacity inside the meat tissue, and the second mixture is a functional mixture that comes into contact with the surface of the seasoned meat after contact with the first mixture to perform oxidation inhibition and surface layer stabilization. The first mixture and the second mixture are not mixed and applied at the same time, but are applied independently at distinct stages.

[0137] That is, the first mixture and the second mixture are each independent mixtures, and the sum of the compositional weights of the first mixture and the second mixture are not combined to form 100% by weight; rather, it should be understood that each mixture is composed within the 100% by weight range on an individual mixture basis.

[0138] After contact with the second mixture, a step (S170) is performed in which the seasoned meat contacted with the second mixture is maintained in a low-temperature environment of 0°C to 10°C for 2 to 4 hours. This low-temperature maintenance step ensures that the second mixture acts stably on the surface of the seasoned meat, thereby securing oxidation inhibition and flavor preservation effects. The maintenance step (S170) for 2 to 4 hours may have different maintenance times applied depending on the thickness, muscle fiber density, or fat content of the raw meat.

[0139] For the seasoned meat after contact with the second mixture, a penetration stabilization step (S180) to secure a penetration stabilization state may be further included. The penetration stabilization step (S180) is a step performed to secure the stability of the penetration state of the seasoning component into the meat tissue and the moisture distribution, and includes a measurement section in which at least one of electrical conductivity, water activity, dielectric constant, or surface adhesion is measured multiple times at regular time intervals on the surface or interior of the seasoned meat.

[0140] In the penetration stabilization step (S180), the "multiple" measurements can be set to, for example, 3 to 10 times, and the "fixed time interval" can be set to, for example, 5 to 30 minutes intervals, and these number of measurements and measurement intervals can be reasonably determined in the work process according to the weight, thickness, packaging unit, and low-temperature maintenance environment of the seasoned meat.

[0141] The penetration stabilization step (S180) is configured such that a state in which the amount of change between multiple measured values ​​is maintained within a predetermined allowable deviation range is considered a penetration stabilization state, and the seasoned meat proceeds to the inner packaging step (S100) after the penetration stabilization state is secured. At this time, the allowable deviation range refers to a range in which the difference between consecutive measured values ​​can be judged to have substantially stabilized, rather than an ambiguous expression such as "trend." For example, electrical conductivity can be set to within ±5% compared to the previous measured value, water activity to within ±0.01, dielectric constant to within ±3%, and surface adhesion to within ±10%.

[0142] Prior to securing a penetration stability state, the system is configured to perform an additional low-temperature holding time while the second mixture is in contact. This "additional low-temperature holding" is understood not as presupposing a separate systemic control step, but as a process treatment method that extends the same low-temperature holding conditions for a certain period of time to form a penetration stability state. Therefore, the penetration stability step (S180) should not be limited to a "judgment algorithm" or a "control system," but should be understood as a process step in which the execution of the process is determined based on measurement conditions and an allowable deviation range.

[0143] Depending on at least one of the thickness, muscle fiber density, or fat content of the raw meat by part, additional process application steps by part may be included.

[0144] The step of applying the process by part is configured such that, before or after the first mixture comes into contact with the seasoned meat, and before or after the second mixture comes into contact with the seasoned meat, different contact times or low-temperature holding times are applied to each part.

[0145] In other words, the process application steps for each part are configured so that contact time or cold holding time is applied differently based on differences in the physical properties of the raw meat itself, such as thickness, muscle fiber density, or fat content, rather than being based on vague expressions like "reflects the results of the first mixture treatment."

[0146] For example, since parts of the raw meat with a relatively large thickness or cross-sectional area may require a longer time for the penetration of seasoning components, the low-temperature holding time before or after contact with the first mixture and the low-temperature holding time before or after contact with the second mixture are applied relatively longer; and since parts of the raw meat with a relatively small thickness or cross-sectional area may require a relatively shorter penetration time, the low-temperature holding time before or after contact with the first mixture and the low-temperature holding time before and after contact with the second mixture are applied relatively shorter. Here, the distinction between "relatively large parts" and "relatively small parts" can be performed by grading according to the thickness or cross-sectional area of ​​the raw meat at the work site, and can be specified, for example, by distinguishing between parts with a thickness of 20 mm or more and parts with a thickness of less than 20 mm, or by distinguishing between parts with a cross-sectional area greater than or equal to a specific standard value and parts with a cross-sectional area less than or equal to a specific standard value.

[0147] Additionally, “before or after the first mixture comes into contact with the seasoned meat” and “before or after the second mixture comes into contact with the seasoned meat” are used to include both the point in time when the contact conditions are set and the point in time when the maintenance conditions after contact are set.

[0148] The process application step by section does not necessarily presuppose an automatic sorting device or control logic, and can also be performed by a method of section classification and time application by an operator. Furthermore, since the process application step by section is configured such that the contact time or low-temperature holding time is applied differently for each section in the first mixture contact section and the second mixture contact section, respectively, confusing elements such as "contact order" are eliminated, and the differential application of contact time or low-temperature holding time is configured to directly correspond to the step definition.

[0149] Afterward, the seasoned meat undergoes an inner packaging step (S100). The inner packaging step (S100) is a step in which the seasoned meat that has undergone the mixing step (S90) is placed into at least one of the received packaging materials and then sealed and packaged.

[0150] If the first mixture contact step, the second mixture contact step, the penetration stabilization step (S180), and the site-specific process application step are optionally included, the process may be arranged so that the inner packaging step (S100) is performed after the penetration stabilization state is secured in the penetration stabilization step (S180) or after the contact time or low temperature maintenance time set in the site-specific process application step is satisfied.

[0151] The packaging material used in the inner packaging step (S100) may be a film, pouch, or tray-type packaging material, and sealing is performed to a level that blocks the seasoned meat from coming into contact with the external environment.

[0152] The entire quantity of seasoned meat that has undergone the inner packaging step (S100) undergoes the metal detection step (S110). The metal detection step (S110) is a step in which the entire quantity of seasoned meat in the inner packaging is passed through a metal detector to check for the presence of metallic foreign matter, and only seasoned meat in which no metallic foreign matter is detected is selected.

[0153] By placing the metal detection step (S110) after the inner packaging, the metal detection can detect not only metallic foreign matter mixed into the seasoned meat itself but also metallic foreign matter originating from damage to the packaging material, cutting tools, or mixing equipment that may occur during the inner packaging process, and the process is configured so that the seasoned meat in which metallic foreign matter is detected does not proceed to the subsequent outer packaging step (S120).

[0154] The metal detection step (S110) should be understood not as a step in the process method of "inspecting the entire amount of internally packaged seasoned meat and selecting only the seasoned meat in which no metallic foreign matter is detected," but rather as a step in which the present invention is not limited by the structure or detection method of the metal detector.

[0155] The seasoned meat in an inner packaging state that has undergone the metal detection step (S110) undergoes the outer packaging step (S120). The outer packaging step (S120) is a step in which the seasoned meat in an inner packaging state selected in the metal detection step (S110) is packaged by at least one of the received packaging materials. The packaging material used in the outer packaging step (S120) may be a box-type packaging material or a bundle packaging material, and the outer packaging step (S120) is performed for the purpose of managing product units and preventing physical damage during the distribution and storage process.

[0156] The seasoned meat that has undergone the outer packaging step (S120) undergoes the finished product storage step (S130). The finished product storage step (S130) is a step in which the outerly packaged seasoned meat is stored in either a refrigerated space where the temperature is maintained in the range of -2°C to 5°C or a frozen space where the temperature is maintained at -18°C or lower. The selection of the refrigerated space or the frozen space can be set according to the distribution plan and storage period, and the finished product storage step (S130) functions as a process step to stably maintain the texture, flavor, and quality of the seasoned meat until shipment.

[0158] A method for processing seasoned meat with improved meat tissue softening and flavor retention according to another embodiment is based on the process flow according to the above-described embodiment, but may be configured to include some additional steps to further enhance the stabilization of the state after processing the first mixture and the second mixture.

[0159] Specifically, in another embodiment, after the mixing step (S90) and the step (S140) in which the first mixture comes into contact with the seasoned meat, and the first holding step (S150) performed subsequently therefrom, an intermediate stabilization step may be additionally performed before the second mixture comes into contact with the seasoned meat.

[0160] The intermediate stabilization step is a step intended to suppress the phenomenon in which components penetrated into the meat tissue by the first mixture are rapidly redistributed or move in reverse toward the surface of the meat tissue immediately after the end of the first maintenance step (S150). To this end, the seasoned meat, after the completion of the first maintenance step (S150), is maintained in a stationary state for 30 to 120 minutes in a low-temperature environment ranging from 0°C to 5°C. During this intermediate stabilization step, no additional mixing, stirring, or position change is performed, and stabilization is achieved while the seasoned meat maintains its arrangement state from the first maintenance step.

[0161] Through this intermediate stabilization step, the binding state inside the meat tissue formed by the pH regulating component, polysaccharide component, and proteinaceous binding component included in the first mixture is gradually stabilized over time, and the surface treatment effect in the subsequent second mixture contact step (S160) can be implemented more uniformly.

[0162] Additionally, in another embodiment, a surface flow inhibition step may be additionally included after the step (S160) in which the second mixture contacts the seasoned meat and the second maintenance step (S170) performed subsequently therefrom, and before the penetration stabilization step (S180) is performed.

[0163] The surface flow inhibition step is a step for inhibiting the phenomenon in which liquid components remaining on the surface of the seasoned meat after contact with the second mixture move in the direction of gravity or are distributed in a biased direction among the upper surface or the side surface of the seasoned meat. To this end, the seasoned meat, after the second holding step (S170) is completed, is kept in a stationary state for 10 to 60 minutes in a low-temperature environment in the range of 0 to 5°C, or cooling air is intermittently supplied to at least one of the upper surface or the side surface of the seasoned meat to temporarily reduce the fluidity of the seasoning components present on the surface.

[0164] In this stage, without changing the chemical composition of the seasoning ingredients, an increase in physical viscosity or a decrease in flowability is induced by maintaining temperature conditions and a static state, and as a result, the change in electrical conductivity, water activity, dielectric constant, or surface adhesion measured in the penetration stabilization stage (S180) can converge more quickly within the allowable deviation range.

[0165] As such, in other embodiments, an intermediate stabilization step after the first mixture treatment and a surface flow inhibition step after the second mixture treatment are optionally added, thereby allowing the stable state required in the penetration stabilization step (S180) to be secured more reliably. All of these additional steps are performed prior to the inner packaging step (S100) and do not affect the sequence of subsequent processes leading to the inner packaging step (S100), the metal detection step (S110), the outer packaging step (S120), and the finished product storage step (S130).

[0166] Accordingly, the processing method for manufacturing seasoned meat according to another embodiment can further improve the stability of the penetration stabilization step, while the overall process structure and technical effects can be implemented within substantially the same range as the above-described embodiment.

[0168] As described above, according to the method for manufacturing seasoned meat with improved meat tissue softening and flavor preservation and minimizing meat juice loss according to the present invention, the penetration behavior of seasoning components can be controlled more stably through a process structure that considers the tissue characteristics of the raw meat and the sequence of process execution. Accordingly, the phenomenon of excessive surface concentration or insufficient internal penetration of seasoning components that occurred in conventional processes can be alleviated.

[0169] In addition, the present invention can effectively reduce the loss of meat juices that may occur during thawing and cooking after refrigeration or freezing by maintaining structural stability and moisture retention within the meat tissue throughout the process through a stepwise process performed after the mixing step (S90).

[0170] In addition, the present invention includes a process flow that allows the process to proceed to the next step only after the penetration state of the seasoning ingredients and the moisture distribution have stabilized above a certain level, thereby minimizing the possibility of quality degradation caused by the movement of seasoning ingredients, moisture redistribution, and changes in tissue properties during storage or distribution.

[0171] In addition, according to the present invention, differences in thickness, muscle fiber density, or fat content by part of the raw meat can be processed to reflect these differences, so quality variations by part are reduced even under the same manufacturing process, and the degree of tissue tenderness, flavor, and uniformity of physical properties of the final seasoned meat product can be improved.

[0172] Furthermore, since the present invention is a manufacturing process treatment method configured around the arrangement of process steps and execution conditions without relying on specific compositions or equipment, it can be flexibly applied to various meat raw materials, seasoning compositions, and packaging forms. Accordingly, it provides the effect of excellent process applicability even to various seasoned meat products with different production conditions or product forms.

[0173] Consequently, the present invention has the effect of providing a manufacturing process treatment method that can comprehensively improve the stability of meat tissue, the preservation of flavor, and the uniformity of quality throughout the seasoned meat manufacturing process.

[0175] Although embodiments of the present invention have been described in more detail with reference to the attached drawings, the present invention is not necessarily limited to these embodiments and may be modified in various ways within the scope of the technical spirit of the present invention. Accordingly, the embodiments disclosed in the present invention are intended to explain, not limit, the technical spirit of the present invention, and the scope of the technical spirit of the present invention is not limited by these embodiments. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. The scope of protection of the present invention shall be interpreted by the claims below, and all technical spirits within an equivalent scope shall be interpreted as being included within the scope of rights of the present invention.

[0176] Therefore, other implementations, other embodiments, and equivalents to the claims also fall within the scope of the claims set forth below.

Claims

Claim 1 A method for processing a seasoned meat manufacturing process to produce seasoned meat with improved meat tissue tenderization and flavor preservation and minimized juice loss, comprising: a step of receiving raw meat, auxiliary materials, and packaging materials, respectively; a raw meat storage step in which the received raw meat is stored in either a refrigerated space where the temperature is maintained in the range of -2℃ to 5℃ or a frozen space where the temperature is maintained at -18℃ or lower; an auxiliary material storage step in which the received auxiliary materials are stored in an auxiliary material storage space; a packaging material storage step in which the received packaging materials are stored in a packaging material storage space; a thawing step in which the raw meat stored in the frozen space is moved to a refrigerated space and then thawed in an environment where the temperature is maintained in the range of -2℃ to 5℃, wherein the thawed raw meat is prepared within a thawing time of 72 hours; an opening step in which the outermost packaging containing the raw meat that has undergone the thawing step is removed; and a thawing step in which, for the raw meat that has undergone the opening step, if packaging surrounding the raw meat still exists even after the outermost packaging is removed, said packaging is removed. A weighing step in which auxiliary ingredients to be added to raw meat that has undergone a happy step are weighed; a mixing step in which the auxiliary ingredients weighed in the weighing step are mixed with the raw meat that has undergone the happy step to form seasoned meat; a step in which a first mixture comprising a pH regulating component having a buffering action, a polysaccharide component having osmotic pressure buffering and gel-forming ability, a proteinaceous binding component forming inter-muscle fiber binding force, and a fermentation-derived flavor-forming component is contacted with the seasoned meat formed through the mixing step in order to regulate the muscle fiber protein binding state of the seasoned meat through a buffering action and to improve moisture retention capacity and tissue stability; and a step in which the seasoned meat contacted with the first mixture is maintained in a low-temperature environment of 0°C to 10°C for 4 to 8 hours.After penetration and retention by the first mixture is completed, a second mixture comprising at least one of persimmon leaf extract, bamboo leaf extract, and lotus root peel extract is contacted to the surface of the seasoned meat to inhibit oxidation of the meat tissue and improve moisture retention and tissue stability through a polyphenol-based antioxidant action; a step in which the seasoned meat contacted with the second mixture is maintained for 2 to 4 hours in a low-temperature environment of 0°C to 10°C; an inner packaging step in which the seasoned meat that has undergone the step of being maintained for 2 to 4 hours in a low-temperature environment of 0°C to 10°C is placed into at least one of the received packaging materials and sealed for packaging; a metal detection step in which the entire amount of seasoned meat that has undergone the inner packaging step is passed through a metal detector to check for the presence of metallic foreign matter, and only seasoned meat in which no metallic foreign matter is detected is selected; and an outer packaging step in which the seasoned meat in the inner packaging state that has undergone the metal detection step is packaged by at least one of the received packaging materials.The method includes a finished product storage step in which the seasoned meat that has undergone the outer packaging step described above is stored in either a refrigerated space maintained at a temperature in the range of -2℃ to 5℃ or a frozen space maintained at a temperature of -18℃ or lower, wherein the auxiliary raw material comprises at least one of salts, sugars, or flavor components for curing or imparting basic flavor, wherein the pH adjusting component comprises at least one of sodium citrate, potassium lactate, or fermented grain-derived buffering extract, wherein the polysaccharide component comprises at least one of trehalose, inulin, oat beta-glucan, or seaweed-derived alginate, and wherein the protein binding component comprises at least one of transglutaminase, pea protein, rice protein, or collagen peptide. A method for processing seasoned meat to minimize juice loss and to improve meat tissue tenderization and flavor retention, comprising, wherein the fermentation-derived flavor-forming component comprises at least one of autolyzed yeast extract, fermented shiitake mushroom extract, or fermented kelp root extract. Claim 2 delete Claim 3 A method for processing a seasoned meat manufacturing process for improved meat tissue softening and flavor preservation and for minimizing juice loss, wherein, for the seasoned meat after contact with the second mixture, the method further includes a penetration stabilization step to secure a penetration stabilization state in order to secure the penetration state of the seasoning component into the meat tissue and the stability of the moisture distribution, wherein the penetration stabilization step comprises measuring at least one of electrical conductivity, water activity, dielectric constant, or surface adhesion on the surface or interior of the seasoned meat multiple times at regular time intervals, and considering a state in which the amount of change between the multiple measured values ​​is maintained within a predetermined allowable deviation range as a penetration stabilization state, wherein the seasoned meat proceeds to the inner packaging step after the penetration stabilization state is secured, and further performing a low-temperature holding time in the state in contact with the second mixture before the penetration stabilization state is secured.

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