A method for manufacturing ribs with improved tenderness and flavor through a cross-aging process using fermented pear liquid

Abstract

A method for manufacturing ribs with enhanced tenderness and flavor through a cross-aging process using pear fermentation liquid is provided. A method for manufacturing ribs with enhanced tenderness and flavor through a cross-aging process using pear fermentation liquid according to one embodiment comprises the steps of preparing ingredients, a first aging step of aging raw meat, a step of preparing a seasoning using pear fermentation liquid, and a second aging step of mixing the seasoning with the aged raw meat and aging it.

Description

Technology Field

[0001] The present invention relates to a meat processing and cooking food manufacturing technology, and more specifically, to a manufacturing method that improves the tenderness and flavor of ribs through a cross-aging process in which seasoning using pear fermentation liquid and aging before and after seasoning are performed alternately. Background Technology

[0003] Marinated rib meat is typically prepared by mixing the raw meat with seasoning and then refrigerating it to impart flavor. However, conventional techniques have had issues such as insufficient tissue tenderization during the aging process, limited penetration of the deep meat due to the seasoning concentrating on the surface, and product inconsistency being vulnerable to environmental changes (temperature and time variations). Additionally, the use of chemical tenderizers can lead to decreased consumer preference and a decline in texture caused by the excessive breakdown of the raw meat tissue. Prior art literature

[0005] Korean Registered Patent Publication No. 10-2140820, August 3, 2020 The problem to be solved

[0006] The problem to be solved by the present invention is to provide a method for manufacturing ribs that uniformly tenderizes raw rib meat without the use of chemical tenderizers, improves the penetration of seasoning into the core and the formation of flavor, and ensures quality consistency through standardized aging conditions.

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

[0009] A method for manufacturing ribs according to one embodiment for solving the above problem comprises the step of preparing ingredients, a first aging step of aging raw meat, a step of preparing a seasoning using pear fermentation liquid, and a second aging step of mixing the seasoning with the aged raw meat and aging it.

[0010] The step of preparing the above materials includes the step of preparing raw meat and the step of preparing pear fermentation liquid, and the raw meat may include ribs.

[0011] The first aging step for aging the raw meat may include the step of aging the raw meat at -1℃ to 2℃ for 65 to 78 hours.

[0012] The step of preparing a seasoning using the above-mentioned pear fermentation liquid includes the step of preparing a seasoning by mixing the above-mentioned pear fermentation liquid with seasoning ingredients, and the seasoning ingredients may include soy sauce, corn syrup, minced garlic, minced ginger, crushed onion, and crushed kiwi.

[0013] The second aging step of mixing seasoning with the aged raw meat and aging it may include a step of mixing the prepared seasoning with the aged raw meat and aging it at 2°C to 5°C for 60 to 85 hours.

[0014] Based on 100 parts by weight of the above raw meat, the above seasoning can be mixed in a ratio of 60 parts by weight to 100 parts by weight.

[0015] The second aging step, in which seasoning is mixed with the aged raw meat and aged, further includes a step of including additional substances, and the additional substances may be included in a ratio of 0.01 to 0.5 parts by weight of pepper, 0.05 to 5 parts by weight of sesame oil, 0.5 to 20 parts by weight of green onion juice, 0.05 to 3 parts by weight of shiitake mushroom extract, 0.05 to 3 parts by weight of yeast extract, 0.5 to 15 parts by weight of rice wine, 1 to 30 parts by weight of apple juice, 0.1 to 10 parts by weight of ginger juice, 0.1 to 5 parts by weight of sesame seeds, and red chili powder and 0.1 to 10 parts by weight, based on 100 parts by weight of raw meat.

[0016] The step of preparing the pear fermentation liquid may include the step of crushing a pear to produce a crushed pear, the step of fermenting the crushed pear at a low temperature to produce a pear fermented product, and the step of filtering the pear fermented product to obtain the pear fermentation liquid.

[0017] The step of crushing the pear to produce crushed pear is performed by placing the pear into a crushing device with a rotational speed of 1,000 rpm to 12,000 rpm and for 10 seconds to 10 minutes, and the average particle size of the crushed pear may be 0.5 mm to 2 mm.

[0018] The step of preparing a pear fermented product by fermenting the pear crushed product at a low temperature may include the step of fermenting the pear crushed product at 5°C to 10°C for 24 hours to 168 hours.

[0020] Specific details of other embodiments are included in the detailed description and drawings. Effects of the invention

[0022] According to a method for manufacturing ribs with improved tenderness and flavor through a pear fermentation liquid and a cross-aging process according to one embodiment, the dryness is reduced by relaxing and softening the tissue while maintaining the moisture of the raw meat, the seasoning penetrates between the tissues relaxed by the first aging process to improve the deep penetration of flavor, the caramelized flavor is increased when heated by the sugar components and seasoning components derived from the fermentation liquid, and the consistency of quality can be improved by standardizing the aging conditions.

[0023] The effects according to the embodiments are not limited to those exemplified above, and a wider variety of effects are included in this specification. Brief explanation of the drawing

[0025] Figure 1 is a manufacturing process diagram of ribs with improved tenderness and flavor through a pear fermentation liquid and a cross-aging process according to one embodiment. Specific details for implementing the invention

[0026] 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.

[0027] According to a method for manufacturing ribs with improved tenderness and flavor through a pear fermentation liquid and a cross-aging process according to one embodiment, the dryness is reduced by relaxing and softening the tissue while maintaining the moisture of the raw meat, the seasoning penetrates between the tissues relaxed by the first aging process to improve the deep penetration of flavor, the caramelized flavor is increased when heated by the sugar components and seasoning components derived from the fermentation liquid, and the consistency of quality can be improved by standardizing the aging conditions.

[0028] Specific embodiments will be described below with reference to the attached drawings.

[0029] Figure 1 is a manufacturing process diagram of ribs with improved tenderness and flavor through a pear fermentation liquid and a cross-aging process according to one embodiment.

[0030] Referring to FIG. 1, a method for manufacturing ribs with improved tenderness and flavor through a pear fermentation liquid and a cross-aging process (hereinafter, method for manufacturing ribs) may include a step of preparing ingredients (S10), a first aging step (S20) for aging raw meat, a step of preparing a seasoning using pear fermentation liquid (S30), and a second aging step (S40) for mixing the seasoning with the aged raw meat and aging it.

[0031] The method for manufacturing ribs according to the present invention is a process for manufacturing seasoned ribs before cooking, and the manufactured seasoned ribs can be cooked in various ways including heating.

[0032] In one embodiment, the step of preparing materials (S10) may be a step of preparing materials for making ribs. In one embodiment, the step of preparing materials (S10) may include a step of preparing raw meat and a step of preparing pear fermentation liquid.

[0033] In one embodiment, the step of preparing raw meat may be a step of selecting and pre-processing raw meat for ribs to prepare it in a state suitable for subsequent aging and seasoning mixing. For example, the raw meat may be beef ribs (with or without rib bones), pork ribs, LA ribs, etc., and may be used by thawing chilled or frozen meat. The step of preparing raw meat may include a trimming process to remove unnecessary fat, fascia, blood, fine bones, etc., and a washing and surface moisture removal process.

[0034] In one embodiment, the raw meat may be cut into a uniform thickness or standard size, for example, into a thickness in the range of 8 mm to 20 mm or standardized into a unit weight in the range of 100 g to 400 g. Additionally, the raw meat may be treated to form incisions on the cut surface or surface to allow for uniform aging and seasoning penetration, or to relieve surface tension.

[0035] In one embodiment, the step of preparing the raw meat may further include the step of forming micro-holes in the raw meat to promote deep penetration of the seasoning and functional ingredients into the raw meat. The micro-holes may be formed in multiple numbers on the surface or cut surface of the raw meat, and may be formed, for example, using a multi-needle, a micro-pin roller, a micro-perforation tool, or a laser perforation device.

[0036] In one embodiment, the microholes may have a diameter of 50 μm to 800 μm, preferably 100 μm to 500 μm, and a depth of 1 mm to 10 mm, preferably 2 mm to 6 mm. Additionally, the density of the microholes may be in the range of 5 to 100 per 1 cm² and can be appropriately adjusted according to the thickness of the raw meat, fat content, and desired flavor intensity.

[0037] The formation of the micro-holes above increases the diffusion pathways within the raw meat tissue, allowing additives or seasoning components injected in subsequent steps to be distributed more uniformly between the muscle fibers rather than remaining only on the surface.

[0038] In one embodiment, the step of preparing the raw meat may further include the step of injecting a first additive into the microholes. The injection may be performed using a multi-needle syringe, a multi-needle injector, an alternating spray-suction injector, or a vacuum-pressurization repeating device.

[0039] In one embodiment, the first additive injection step may be performed prior to the first aging step (S20) to allow the additive to diffuse during the aging of the raw meat itself. Additionally, a resting step of 1 to 12 hours after the first additive injection step may be further included.

[0040] In one embodiment, the first additive may be configured to include, based on 100 parts by weight of raw meat, 2 to 20 parts by weight of purified water, 0.1 to 1.5 parts by weight of salt, 0.5 to 8 parts by weight of a sweetener (e.g., oligosaccharide, corn syrup, or honey), 0.01 to 0.5 parts by weight of an acidity regulator (e.g., citric acid or lactic acid), 0.2 to 5 parts by weight of an aromatic vegetable extract (e.g., garlic extract and / or onion extract and / or ginger extract), 0.05 to 2 parts by weight of a fruit-derived tenderizing ingredient (e.g., kiwi extract and / or pineapple extract and / or radish juice), and 0.05 to 2 parts by weight of an umami ingredient (e.g., yeast extract and / or kelp extract and / or shiitake mushroom extract).

[0041] In one embodiment, the first additive substance may be a composition in which at least five of the above components are mixed, the salt may contribute to securing juiciness by improving protein elution and water retention, the sweetener may contribute to forming a flavor balance and regulating osmotic pressure, and the acidity regulator may contribute to reducing off-flavors and stabilizing the tenderizing reaction by adjusting the pH.

[0042] In one embodiment, the flavor vegetable extract may contribute to mitigating the characteristic off-flavor of meat and enhancing flavor, the fruit-derived tenderizing component may contribute to improving tenderness by assisting the protein decomposition reaction, and the umami component may contribute to increasing umami by reinforcing amino acid and nucleic acid-based flavor components.

[0043] In one embodiment, the first additive is injected into micro-holes formed in the raw meat, so that the first additive does not remain only on the surface of the raw meat but diffuses between the muscle fibers, thereby enabling the flavor to be more uniformly realized even to the core after aging and cooking.

[0044] In one embodiment, the step of preparing a pear fermentation liquid may include the step of preparing a pear extract. Here, the pear may be an organic pear, but is not limited thereto.

[0045] The step of preparing the pear fermentation liquid may include the step of crushing pears to produce crushed pear material, the step of fermenting the crushed pear material at a low temperature to produce pear fermented material, and the step of filtering the pear fermented material to obtain the pear fermentation liquid.

[0046] In one embodiment, the step of crushing pears to produce crushed pear material may be a step of pre-treating pears and then crushing them under certain conditions to produce crushed pear material in order to improve the uniformity of fermentation and extraction efficiency.

[0047] In one embodiment, the step of pre-treating the pear may include a washing step to reduce foreign matter and microbial load on the pear, and the washing step may include washing with running water and / or washing with sterilized water (e.g., electrolyzed water, ozone water, or diluted vinegar water). Additionally, the pre-treatment step may include a trimming step to remove the stem, seed pod, and damaged parts of the pear, and, if necessary, the peel of the pear may be removed, or conversely, the pear may be ground with the peel included to enhance flavor components. In one embodiment, the pre-treatment step may further include a step of pre-cooling the pear at a temperature range of 0°C to 10°C to reduce enzymatic reactions and browning during grinding.

[0048] In one embodiment, the grinding step may be performed to crush the pear into fine particles to secure a surface area favorable for fermentation, and, for example, a cutter mill, blender, colloid mill, or hammer mill may be used. In one embodiment, the grinding step may be controlled so that the temperature of the pear crushed material does not rise excessively during grinding in order to preserve the flavor components and fermentation substrate of the pear, and may be performed, for example, while maintaining the grinding chamber or raw material in the range of 0°C to 15°C. Additionally, the grinding step may be performed under vacuum or reduced pressure conditions, and, for example, by grinding under reduced pressure in the range of -20 kPa to -80 kPa (based on gauge pressure), oxygen contact may be reduced to reduce browning and flavor deterioration.

[0049] In one embodiment, the grinding step may be performed in a range of rotational speeds from 1,000 rpm to 12,000 rpm as a driving condition of the grinding device, and the grinding time may be performed in a range of 10 seconds to 10 minutes, and may be performed as a single continuous grinding or multiple divided grinding. In addition, the grinding intensity may be adjusted to a range of 0.2 mm to 5 mm based on the average particle size (D50) of the pear ground material, and preferably to a range of 0.5 mm to 2 mm.

[0050] In one embodiment, the grinding step may further include a step of adding a second additive during grinding to suppress oxidation and browning during grinding and to improve fermentation stability. At this time, the second additive substance may be configured to include at least two of the following, based on 100 parts by weight of pear: 1 to 30 parts by weight of purified water or ice water, 0.01 to 0.3 parts by weight of ascorbic acid (vitamin C), 0.01 to 0.5 parts by weight of citric acid, 0.01 to 0.3 parts by weight of salt, 0.05 to 1.0 parts by weight of yeast extract, 0.001 to 0.2 parts by weight of a starter (freeze-dried powder or concentrate) of lactic acid bacteria or yeast, 0.001 to 0.05 parts by weight of an enzyme preparation such as pectinase and / or cellulase, and 0.01 to 0.5 parts by weight of ginger extract and / or garlic extract.

[0051] In one embodiment, the yeast extract may be at least one of a yeast extract derived from bread yeast (Saccharomyces cerevisiae), a yeast extract derived from brewer's yeast, a yeast extract derived from *Candida utilis*, a yeast extract derived from *Kluyveromyces spp.*, a yeast autolysate, and / or a yeast hydrolysate.

[0052] In one embodiment, the lactic acid bacteria may include at least one of Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lacticaseibacillus rhamnosus, Levilactobacillus brevis, Leuconostoc mesenteroides, Pediococcus pentosaceus, Lactococcus lactis, and / or Streptococcus thermophilus.

[0053] In one embodiment, the purified water or ice water may contribute to improving grinding efficiency and subsequent filtration efficiency by controlling the grinding viscosity, the ascorbic acid and / or citric acid may contribute to inhibiting oxidation and enzymatic browning during grinding and stabilizing the quality of the fermentation substrate, and the starter may contribute to improving fermentation reproducibility by inducing the formation of dominant bacteria at the beginning of fermentation. Additionally, the enzyme agent may partially decompose the cell wall components of the pear tissue to promote juicing and the release of active ingredients, and the ginger extract and / or garlic extract may contribute to reducing off-flavors and enhancing flavor.

[0054] In one embodiment, the step of preparing a pear fermented product by fermenting a pear pulverized product at a low temperature may be a step of producing organic acids and flavor components by carrying out microbial fermentation using a sugar component contained in the pear pulverized product as a substrate, and preparing a pear fermented product suitable for obtaining a pear fermented liquid through subsequent filtration.

[0055] In one embodiment, the low-temperature fermentation step may be performed at a temperature in the range of 5°C to 10°C, and the fermentation time may be in the range of 12 hours to 240 hours, preferably in the range of 24 hours to 168 hours. Additionally, the low-temperature fermentation step may be performed in a sealed fermentation tank or a container equipped with a valve to ensure reproducibility of fermentation and inhibition of oxidation.

[0056] In one embodiment, the low-temperature fermentation step may be performed under reduced pressure conditions or in an inert gas atmosphere to suppress oxygen contact during fermentation. For example, the low-temperature fermentation step may be performed under reduced pressure in the range of -10 kPa to -80 kPa (gauge pressure), or by replacing the vessel headspace with nitrogen (N2) or carbon dioxide (CO2). Additionally, the low-temperature fermentation step may be performed while maintaining the relative humidity of the fermentation chamber in the range of 40% to 95%, preferably in the range of 60% to 90%, to reduce moisture evaporation and surface drying during fermentation.

[0057] In one embodiment, the low-temperature fermentation step may further include stirring to homogenize fermentation, for example, by stirring in the range of 10 rpm to 200 rpm, or by intermittent stirring at intervals of 30 minutes to 12 hours. Additionally, the low-temperature fermentation step may monitor pH and / or Brix as an indicator of fermentation progress, and may be controlled so that, for example, the pH is in the range of 3.0 to 5.0 at the end of fermentation.

[0058] In one embodiment, the low-temperature fermentation step may further include starter inoculation to improve fermentation reproducibility and flavor formation. For example, the starter may be lactic acid bacteria and / or yeast, and may be inoculated in a range of 0.001 to 0.2 parts by weight based on 100 parts by weight of crushed pear.

[0059] In one embodiment, the grinding step may include a step of adding a third additive to further improve the stability of low-temperature fermentation and flavor quality. At this time, the third additive may be configured to include at least two of the following, based on 100 parts by weight of ground pear: fructooligosaccharide 0.1 to 5 parts by weight, inulin 0.1 to 5 parts by weight, pectin 0.01 to 1.0 parts by weight, green tea extract 0.001 to 0.2 parts by weight, rosemary extract 0.001 to 0.2 parts by weight, calcium carbonate 0.01 to 0.5 parts by weight, and phosphate (e.g., sodium hydrogen phosphate).

[0060] In one embodiment, the fructooligosaccharide and / or inulin can contribute to reinforcing the substrate of the starter to stabilize the initiation of fermentation even in a low-temperature environment and promote flavor formation, and the pectin can contribute to improving fermentation uniformity and subsequent filtration characteristics by controlling the viscosity and suspension stability of the ground material. In addition, the green tea extract and / or rosemary extract can contribute to reducing browning and flavor deterioration by inhibiting oxidation during the grinding and fermentation process, and the calcium carbonate and / or phosphate can contribute to reducing sudden pH fluctuations and improving fermentation reproducibility by buffering changes in acidity during fermentation.

[0061] In one embodiment, the step of filtering the pear fermented product to obtain the pear fermented liquid may be a step of obtaining a pear fermented liquid usable for subsequent seasoning production by removing solids (fruit pulp, fibers, seed fragments, etc.) and suspensions from the pear fermented product after low-temperature fermentation is completed to separate liquid components.

[0062] In one embodiment, the filtration step may be performed as multi-stage filtration including primary filtration and secondary filtration. For example, the primary filtration may be a step of removing relatively large particles (e.g., 0.5 mm to 5 mm) using a sieve or a filter screen, and the secondary filtration may be a step of reducing fine particles and microbial load using a filter (e.g., a filter cloth, a cartridge filter, or a membrane filter).

[0063] In one embodiment, the secondary filtration may be performed by sequentially applying a plurality of filters with different filtration precision, for example, primary microfiltration may be performed with a pre-filter of 100 μm to 500 μm, followed by secondary microfiltration with a filter of 1 μm to 50 μm, and if necessary, final filtration may be performed with a membrane filter of 0.2 μm to 0.8 μm.

[0064] In one embodiment, the filtration step may be performed by pressurized filtration or reduced-pressure filtration using a pressure difference to improve filtration efficiency. For example, the filtration step may be performed under a pressurized state in the range of 0.05 MPa to 0.5 MPa, or under a reduced-pressure state in the range of -10 kPa to -90 kPa (gauge pressure). Additionally, the filtration step may be performed at a low temperature in the range of 0°C to 15°C to reduce volatilization and oxidation reactions of flavor components.

[0065] In one embodiment, prior to or during the filtration step, a small amount of purified water may be added or stirring may be performed to control the viscosity and solid content of the pear fermentation product, thereby reducing the decrease in flow rate caused by clogging of the filter membrane or cake formation. Additionally, the filtration step may be performed in parallel with centrifugation or sedimentation separation, for example, coarse solids may be pre-removed through centrifugation in the range of 1,000 g to 10,000 g before filtration, and then filtration may be performed.

[0066] In one embodiment, the pear fermentation liquid obtained after the filtration step may further include an additional purification or sterilization step to improve storage stability and microbial safety. For example, the pear fermentation liquid may be treated with at least one of pasteurization (e.g., 5 seconds to 30 minutes at 50°C to 75°C) or non-thermal sterilization (e.g., ultraviolet (UV) treatment, high-pressure processing (HPP), or micromembrane (0.2 μm) sterilization filtration).

[0067] In one embodiment, the pear fermentation liquid may be subjected to pH, Brix, acidity, and / or turbidity measurements for quality control after filtration, for example, the pH of the pear fermentation liquid may be managed to be in the range of 3.0 to 5.0 and the Brix may be in the range of 5 to 25. The pear fermentation liquid may be filled into a sealed container and stored refrigerated in the range of 0°C to 10°C or frozen and provided to a subsequent process.

[0068] In one embodiment, the first aging step (S20) for aging raw meat may include a step of low-temperature wet aging of the raw meat. For example, it may include a step of aging the raw meat at -1°C to 2°C for 65 to 78 hours.

[0069] In one embodiment, the first aging step (S20) may be performed while maintaining the relative humidity of the aging chamber in the range of 60% to 95%, and preferably in the range of 75% to 90%, in order to reduce moisture evaporation and surface drying of the raw meat. At this time, the relative humidity may be controlled using a humidifier, a dehumidifier, or a circulating fan.

[0070] In one embodiment, the first aging step (S20) may be performed under reduced pressure conditions or in an inert gas atmosphere to reduce oxidation of the raw meat and the generation of off-flavors. For example, the first aging step (S20) may be performed by maintaining the aging space or the inside of the packaging under reduced pressure in the range of -10 kPa to -90 kPa (gauge pressure), or in an atmosphere replaced with nitrogen (N2) and / or carbon dioxide (CO2).

[0071] In one embodiment, the first aging step (S20) may be performed as wet aging, and the wet aging may include a step of aging the raw meat in a vacuum-packaged state. For example, the vacuum packaging may be performed to remove residual air inside the packaging to form a vacuum level in the range of -30 kPa to -95 kPa (based on gauge pressure), and accordingly, oxygen contact may be reduced, thereby reducing rancidity and color change.

[0072] In one embodiment, the first aging step (S20) may be performed by aging the raw meat in a single layer or by stacking it in multiple layers with a gap between layers to allow for air circulation, in order to improve the shape stability and aging uniformity of the raw meat. For example, in the case of stacked aging, a mesh tray or a gap-maintaining member may be placed between the raw meats to maintain the gap between layers in the range of 2 mm to 30 mm.

[0073] In one embodiment, the first aging step (S20) may further include a step of periodically changing the position of the raw meat or rotating the tray to equalize the aging. For example, the change in the position of the raw meat or the rotation of the tray may be performed at intervals of 2 to 24 hours, and accordingly, deviations due to differences in temperature and humidity distribution within the aging chamber may be reduced.

[0074] In one embodiment, the first aging step (S20) may further include a step of measuring at least one of the surface drip amount, weight loss rate, pH, color, and / or microbial indicator of the raw meat for quality control of the raw meat at the end of aging, and the end of aging time or aging conditions may be adjusted according to the measurement result.

[0075] In one embodiment, the step (S30) of preparing a seasoning using pear fermentation liquid may include the step of preparing the seasoning by mixing the pear fermentation liquid and seasoning ingredients. Here, the seasoning ingredients may include soy sauce, corn syrup, minced garlic, minced ginger, crushed onion, and crushed kiwi.

[0076] Specifically, the step (S30) of preparing a seasoning using the pear fermentation liquid may be a step of preparing a seasoning containing salty, sweet, aromatic, tender, and umami components based on the pear fermentation liquid so that the flavor penetrates deep into the raw meat during the subsequent second aging step (S40).

[0077] In one embodiment, the step (S30) of preparing the seasoning may include a process of preparing a pear fermentation liquid, first mixing liquid components, and then adding solid or high-viscosity components in stages to achieve uniform mixing. For example, soy sauce and corn syrup may be mixed with the pear fermentation liquid to form a first mixture, then minced garlic, minced ginger, crushed onion, and crushed kiwi may be added sequentially to form a second mixture, and finally stirred to complete the seasoning.

[0078] In one embodiment, the mixing may be performed at a low temperature in the range of 0°C to 15°C to reduce oxidation and flavor loss of the seasoning, and preferably at a temperature in the range of 2°C to 10°C. Additionally, the mixing may be performed for 1 minute to 30 minutes with stirring in the range of 100 rpm to 2,000 rpm for uniform mixing, and if necessary, mixing may be performed under vacuum or reduced pressure conditions (e.g., -10 kPa to -80 kPa, based on gauge pressure) to reduce bubble incorporation and oxygen contact.

[0079] In one embodiment, the seasoning may be composed to include 20 to 120 parts by weight of soy sauce, 10 to 80 parts by weight of corn syrup, 1 to 25 parts by weight of minced garlic, 0.2 to 8 parts by weight of minced ginger, 5 to 60 parts by weight of crushed onion, and 0.5 to 15 parts by weight of crushed kiwi, based on 100 parts by weight of pear fermentation liquid.

[0080] In one embodiment, the seasoning may further include at least one of the following additional seasoning ingredients based on 100 parts by weight of pear fermentation liquid to improve flavor complexity and reduce off-flavors, enhance umami, or improve color and browning flavor. For example, it may be composed to include at least 5 of the following: 0.01 to 1.0 parts by weight of pepper (black pepper and / or white pepper), 0.1 to 10 parts by weight of sesame oil and / or perilla oil, 0.1 to 10 parts by weight of brewed vinegar or lemon juice, 0.1 to 20 parts by weight of chili pepper (red pepper powder and / or crushed Cheongyang chili pepper), 0.05 to 5 parts by weight of kelp extract and / or shiitake mushroom extract, 0.05 to 5 parts by weight of yeast extract, 0.5 to 30 parts by weight of green onion (crushed green onion), 0.1 to 10 parts by weight of sesame seeds, 1 to 50 parts by weight of pear juice or apple juice, and 0.5 to 30 parts by weight of sake or cooking wine.

[0081] In one embodiment, the pepper may contribute to enhancing flavor and reducing off-flavors, the sesame oil and / or perilla oil may contribute to improving flavor persistence by providing fat-soluble flavor components, and the brewed vinegar or lemon juice may contribute to reducing off-flavors and improving storage stability by imparting acidity and adjusting pH. Additionally, the kelp extract and / or shiitake mushroom extract and / or yeast extract may contribute to enhancing flavor by reinforcing umami components, and the sake or cooking wine may contribute to reducing off-flavors and enhancing flavor through alcohol and fermented flavor components.

[0082] In one embodiment, the seasoning may further include a step of aging (seasoning aging) for 0.5 to 48 hours in a range of 0 to 10°C after preparation to fuse the ingredients and stabilize the flavor, and may be provided to the second aging step (S40) after the seasoning aging.

[0083] In one embodiment, the second aging step (S40), which involves mixing seasoning with aged raw meat and aging it, may include the step of mixing the prepared seasoning with the aged raw meat and aging it at 2°C to 5°C for 60 to 85 hours.

[0084] In one embodiment, the mixing ratio of raw meat and seasoning in the second aging step (S40) may be configured to include 20 to 150 parts by weight of the seasoning based on 100 parts by weight of raw meat, preferably 40 to 120 parts by weight, and more preferably 60 to 100 parts by weight. At this time, since excessive amounts of seasoning may increase dripping or cause excessive saltiness, the amount may be adjusted according to the thickness and fat content of the raw meat.

[0085] In one embodiment, the second aging step (S40) may include a step of adding seasoning to the raw meat and then mixing so that the seasoning is uniformly coated on the surface of the raw meat. For example, the mixing may be performed using a drum tumbler, a paddle mixer, or a rotary mixer, and the mixing time may be in the range of 1 minute to 30 minutes, preferably in the range of 3 minutes to 15 minutes. In addition, the mixing may be performed with low-speed stirring (e.g., 3 rpm to 30 rpm) or by intermittent stirring to reduce damage to the raw meat.

[0086] In one embodiment, the mixing may be performed by vacuum tumbling or a repeated pressurization-reduction method to improve the penetration of the seasoning. For example, the mixing may be performed under a reduced pressure range of -20 kPa to -95 kPa (based on gauge pressure), and the reduction and release of pressure may be repeated 1 to 20 times to allow the seasoning to be absorbed into the raw meat tissue. Additionally, the mixing may be performed under a pressurized state in the range of 0.01 MPa to 0.3 MPa to promote the diffusion of the seasoning.

[0087] In one embodiment, additional substances may be included when mixing the raw meat and seasoning in the second aging step (S40) to improve the complexity of the flavor, water retention, color and browning, or reduce off-flavors. For example, the above additional material may be configured to include at least 5 types selected from 0.01 to 0.5 parts by weight of pepper (black pepper and / or white pepper), 0.05 to 5 parts by weight of sesame oil and / or perilla oil, 0.5 to 20 parts by weight of crushed green onion and / or green onion juice, 0.05 to 3 parts by weight of shiitake mushroom extract and / or kelp extract, 0.05 to 3 parts by weight of yeast extract, 0.5 to 15 parts by weight of sake and / or cooking wine, 1 to 30 parts by weight of pear juice and / or apple juice, 0.1 to 10 parts by weight of ginger juice and / or garlic juice, 0.1 to 5 parts by weight of sesame seeds, and 0.1 to 10 parts by weight of chili pepper (chili powder and / or crushed chili pepper), based on 100 parts by weight of raw meat.

[0088] In one embodiment, the shiitake mushroom extract and / or kelp extract and / or yeast extract may contribute to enhancing flavor by reinforcing umami components, the sake and / or cooking wine may contribute to reducing off-flavors and enhancing flavor, and the sesame oil and / or perilla oil may contribute to improving flavor persistence by providing fat-soluble flavor components.

[0089] In one embodiment, the second aging step (S40) may be performed at a temperature in the range of 2°C to 5°C, and the aging time may be in the range of 60 hours to 85 hours, preferably in the range of 65 hours to 80 hours. Additionally, the second aging step (S40) may be performed while maintaining the temperature fluctuation range of the aging chamber at ±1.0°C or less.

[0090] In one embodiment, the second aging step (S40) may be performed while maintaining the relative humidity of the aging chamber in the range of 60% to 95% to prevent drying of the surface of the raw meat and concentration of the seasoning, and preferably in the range of 70% to 90%.

[0091] In one embodiment, the second aging step (S40) may be performed in a sealed container, vacuum packaging, or modified atmosphere (MAP) packaging to reduce oxidation and discoloration. For example, the second aging step (S40) may be performed by maintaining the inside of the packaging under reduced pressure in the range of -20 kPa to -95 kPa (gauge pressure), or nitrogen (N₂ 2) and / or carbon dioxide (CO₂) 2) It can be performed in an atmosphere replaced by.

[0092] In one embodiment, the second aging step (S40) may further include a step of turning over or repositioning the raw meat during aging to ensure uniform aging, for example, the turning of the raw meat may be performed at intervals of 6 to 24 hours. Additionally, the second aging step (S40) may determine the end point of aging by measuring at least one of drip amount, salinity, pH, and / or sensory characteristics at the end of aging.

[0093] In one embodiment, the seasoned ribs produced through the second aging step (S40) can be provided to or sold to consumers and can be consumed by cooking in various ways including heating.

[0095] Example 1. Cross-aging + Pear Fermentation Liquid Seasoning

[0096] In one embodiment, Example 1 is an example of preparing seasoned ribs according to the rib preparation method of the present invention.

[0097] Specifically, 100 parts by weight of raw beef rib meat were prepared, and after forming micro-holes on the surface of the raw meat, a first additive was injected. Based on 100 parts by weight of raw meat, the first additive contained 10 parts by weight of purified water, 0.6 parts by weight of salt, 3 parts by weight of a sweetener, 0.08 parts by weight of an acidity regulator, 1.5 parts by weight of an aromatic vegetable extract, 0.3 parts by weight of a fruit-derived tenderizing component, and 0.3 parts by weight of an umami component. Afterward, refrigeration stabilization (resting) was performed for 4 hours, and then a first aging step (S20) was performed at -1℃ to 2℃ for 72 hours.

[0098] In addition, pear fermentation liquid was obtained by crushing, low-temperature fermenting, and filtering pears, and a seasoning was prepared by mixing 70 parts by weight of soy sauce, 35 parts by weight of corn syrup, 8 parts by weight of minced garlic, 1 part by weight of minced ginger, 25 parts by weight of crushed onion, and 2 parts by weight of crushed kiwi based on 100 parts by weight of the pear fermentation liquid. Then, 80 parts by weight of the seasoning were mixed with 100 parts by weight of the first aged raw meat, and the second aging step (S40) was performed at 2°C to 5°C for 72 hours to produce seasoned ribs.

[0100] Example 2. Cross-aging including vacuum tumbling

[0101] In one embodiment, Example 2 is manufactured in the same way as Example 1, but in the second aging step (S40), the mixing of the raw meat and the seasoning is performed using a vacuum tumbling method.

[0102] Specifically, 80 parts by weight of seasoning were added to 100 parts by weight of raw meat, mixed for 10 to 20 minutes under reduced pressure ranging from -60 kPa (gauge pressure) to -90 kPa, and then aged for 72 hours at 2℃ to 5℃.

[0104] Comparative Example 1. Conventional process: Single aging after seasoning

[0106] In one embodiment, Comparative Example 1 is an example of preparing seasoned ribs by not performing the first aging step (S20), mixing 80 parts by weight of seasoning with 100 parts by weight of raw meat, and then aging for 72 hours at 2°C to 5°C.

[0108] Comparative Example 2. Seasoning without pear fermentation liquid + cross-aging

[0109] In one embodiment, Comparative Example 2 is an example in which the first aging step (S20) and the second aging step (S40) are performed in the same manner as in Example 1, but the seasoning is prepared by replacing the pear fermentation liquid in the seasoning preparation step (S30) with purified water or pear juice (non-fermented) in equal weight.

[0111] Comparative Example 3. No injection of the first additive

[0112] In one embodiment, Comparative Example 3 is an example in which seasoned ribs are prepared by omitting the microhole formation and first additive injection steps, and performing the first aging step (S20), seasoning preparation step (S30), and second aging step (S40) in the same way as Example 1.

[0114] Test Example. Sensory Evaluation Method

[0115] In one embodiment, seasoned ribs prepared in Example 1, Example 2, and Comparative Examples 1 to 3 were heated and cooked under the same conditions, and then a sensory evaluation was performed.

[0116] Specifically, each sample was subjected to temperature equilibration at 4°C for 30 minutes, and then cooked on a grill preheated to 200°C by heating each side for 4 minutes until the core temperature reached 70°C.

[0117] Sensory evaluation was conducted by an evaluation panel consisting of 20 or more panelists (e.g., 20 to 30 people), and each item was evaluated on a 9-point scale (1 point: very poor, 9 points: very good). The evaluation items were set as tenderness, juiciness, flavor intensity, flavor penetration, off-flavor level (lower scores indicate higher scores), and overall preference.

[0118] Each sample was provided blinded with a random code, the order of sample delivery was randomized, and to prevent cross-contamination between panels, oral rinsing with water was performed between samples before evaluation.

[0120] Test Example. Sensory Evaluation Results

[0121] In one embodiment, the results of the sensory evaluation are as shown in Table 1 below (values ​​are mean ± standard deviation).

[0122] [Table 1]

[0123]

[0125] In one embodiment, as shown in Table 1, Examples 1 and 2 show significantly higher evaluations in terms of tenderness, juiciness, and flavor penetration compared to Comparative Example 1. In particular, Example 2 shows further improvements in flavor penetration and overall palatability by performing vacuum tumbling during the second aging stage. Additionally, Comparative Example 2 shows a tendency for flavor intensity and overall palatability to decrease when pear fermentation liquid is not used, and Comparative Example 3 shows relatively lower evaluations in terms of juiciness and tenderness when the injection of the first additive is omitted.

[0126] Although embodiments of the present invention have been described above with reference to the attached drawings, those skilled in the art will understand that the present invention may be implemented in other specific forms without changing the technical concept or essential features thereof. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive.

Claims

Claim 1 A step of preparing ingredients; a first aging step of aging the raw meat; a step of preparing a seasoning using pear fermentation liquid; and includes a second aging step of mixing seasoning with aged raw meat and aging it, wherein the step of preparing the ingredients includes a step of preparing raw meat and a step of preparing pear fermentation liquid, wherein the raw meat includes ribs, the first aging step of aging the raw meat includes a step of aging the raw meat at -1℃ to 2℃ for 65 to 78 hours, the step of preparing the seasoning using the pear fermentation liquid includes a step of mixing the pear fermentation liquid and seasoning ingredients to prepare the seasoning, wherein the seasoning ingredients include soy sauce, corn syrup, minced garlic, minced ginger, crushed onion, and crushed kiwi, the second aging step of mixing seasoning with aged raw meat and aging it includes a step of mixing the prepared seasoning with the aged raw meat and aging it at 2℃ to 5℃ for 60 to 85 hours, wherein the seasoning is mixed in a ratio of 60 to 100 parts by weight based on 100 parts by weight of the raw meat, and the step of mixing seasoning with aged raw meat and aging it The second aging step further comprises a step including additional substances, wherein, based on 100 parts by weight of raw meat, the additional substances include 0.01 to 0.5 parts by weight of pepper, 0.05 to 5 parts by weight of sesame oil, 0.5 to 20 parts by weight of green onion juice, 0.05 to 3 parts by weight of shiitake mushroom extract, 0.05 to 3 parts by weight of yeast extract, 0.5 to 15 parts by weight of rice wine, 1 to 30 parts by weight of apple juice, 0.1 to 10 parts by weight of ginger juice, 0.1 to 5 parts by weight of sesame seeds, and red chili powder and 0.A method for manufacturing ribs comprising a ratio of 1 to 10 parts by weight, wherein the step of preparing the pear fermentation liquid includes the step of crushing a pear to produce a crushed pear, the step of fermenting the crushed pear at a low temperature to produce a pear fermented product, and the step of filtering the pear fermented product to obtain the pear fermentation liquid, wherein the step of crushing the pear to produce a crushed pear is performed by placing the pear into a crushing device with a rotational speed of 1,000 rpm to 12,000 rpm and performing the process for 10 seconds to 10 minutes, and the average particle size of the crushed pear is 0.5 mm to 2 mm, and the step of fermenting the crushed pear at a low temperature to produce a pear fermented product includes the step of fermenting the crushed pear at 5℃ to 10℃ for 24 hours to 168 hours. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete

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