Meat coating method for minimizing evaporation of meat juice

Abstract

The present invention relates to a meat coating method capable of maximizing the amount of meat juice of boneless meat. In order to accomplish the objective, the present invention provides the meat coating method comprising: a primary coating step of uniformly coating meat materials with a meat coating composition comprising a mixture of spices, proteases, salt, flavor enhancers, collagen powder, starch, and flour; and a secondary coating step of uniformly coating the primarily coated meat with edible oil.

Description

Meat coating method that minimizes evaporation of meat juice

[0001] The present invention relates to a meat coating method capable of maximizing the meat juice content of lean meat.

[0002] When cooking meat, various processing methods are used to tenderize the meat by salting or pre-tenderizing it, thereby making the meat softer after cooking such as frying, soup, steaming, or grilling, while minimizing the loss of meat juices and enhancing the texture.

[0003] Among meat cuts, cuts with low fat content tend to become dry and tough after cooking, so they are sold cheaply and the cooking methods that can be used are limited.

[0004]

[0005] In particular, for direct grilling, high-fat cuts, such as those with marbling, are preferred. These cuts allow the fat to intervene in the heating process, filling in the gaps between the meat's surface and preventing the juices from escaping, ultimately resulting in a tender and moist texture. However, these high-fat cuts of meat have been raised as a problem because they increase the intake of white and brown fat, which are harmful to the human body. If there is no significant difference in texture when grilling lean meat with low fat content, you can safely consume high-quality protein. However, when grilling lean meat, in particular, it becomes hard when cooked over an open flame, and a lot of the meat juices are lost due to evaporation, so it burns easily, resulting in a poor texture, and is therefore not preferred.

[0006]

[0007] Lean meat has been used in cooking methods that add a lot of moisture or fat, such as frying, soups, boiled pork, and stews. For these preparations, technological development has focused on removing odors, pre-treating the meat for tenderization, and effectively brining it to enhance the flavor.

[0008]

[0009] However, no method has yet been developed to substitute lean meat for high-fat cuts like charcoal-grilled meat. There are still not many attempts to use lean meat in charcoal-grilled meats.

[0010] The present invention aims to provide a method for surface treatment of lean meat that can replace meat parts with high fat content.

[0011] In addition, the present invention aims to provide a meat coating method that minimizes evaporation of meat juice during cooking of lean meat.

[0012] To achieve the above object, the present invention provides a meat coating method comprising a first coating step of uniformly coating a meat coating composition comprising a mixture of spices, protease, salt, flavor enhancer, collagen powder, starch and wheat flour on meat material, and a second coating step of uniformly coating edible oil on the first-coated meat.

[0013]

[0014] As collagen ages, it adheres to the surface of the meat along with starch and flour, and as the heating temperature rises, it reacts with the cooking oil and moisture on the surface of the meat to change into a gel state. This gel forms a thin film and acts to prevent moisture from leaking out of the meat, preventing the meat juices from evaporating during cooking.

[0015] Proteases promote the breakdown of proteins, making tough meat soft and tender and preventing the meat from becoming tough when cooked.

[0016] Spices, flavor enhancers, and salt enhance the taste and aroma of meat during the aging process, thereby enhancing gustatory satisfaction.

[0017] Starch and wheat flour maintain the uniform distribution and thickness of other ingredients, such as collagen, protease, spices, flavor enhancers, and salt, and act as adhesives to ensure these ingredients adhere well to the meat. Furthermore, they absorb cooking oil during heating, forming a gel-like frying film with the collagen. Specifically, starch absorbs moisture from the meat, providing a moisturizing effect, while wheat flour helps collagen withstand external heat. Overall, they play a crucial role in forming a collagen coating film that prevents moisture from evaporating and escaping from the meat.

[0018]

[0019] When heated, the coated cooking oil prevents the meat, which is the cooking ingredient, from burning, and at the same time, it mixes with collagen, starch, and flour to form a film like a coating, which prevents the moisture inside the meat from evaporating during cooking.

[0020]

[0021] Meat processed by the method of the present invention can preserve its juices and produce a texture not different from that of meat cuts with a high fat content even when cooked over direct heat, such as steak, roast, or charcoal grilling. Furthermore, when used as an ingredient in sweet and sour pork or as an ingredient in meat pancakes by coating it with batter, it can provide a result that is not dry in texture.

[0022]

[0023] Processing according to the method of the present invention will promote the use of lean meat parts in a wider range of dishes such as grilling over an open flame, and meat parts such as duck, goat, deer, rabbit, beef leg, and pork leg, which have been consumed only in soups, stews, stews, and hot pots due to their low fat content, will be consumed in a variety of ways, which will expand sales channels and help increase the income of livestock farmers, and will contribute to improving the marketability of lean meat with less fat and promoting consumption.

[0024] Figure 1 is a photograph of the appearance of the control group's beef.

[0025] Figure 2 is a photograph of the appearance of beef lean meat subjected to meat coating according to an embodiment of the present invention.

[0026] Figure 3 is a photo of the meat in Figure 1 in the intermediate state of being grilled over direct fire.

[0027] Figure 4 is a photo of the meat in Figure 2 in the intermediate state of being grilled over direct fire.

[0028] Figure 5 is a photo taken after direct grilling of Figure 3 is completed.

[0029] Figure 6 is a photo taken after direct grilling of Figure 4 is completed.

[0030] Figure 7 is a photo of the control group, which is an ingredient for making sweet and sour pork.

[0031] Figure 8 is a photograph of an experimental group according to an embodiment of the present invention, which is a material for manufacturing sweet and sour pork.

[0032] Figure 9 is a photograph showing the experimental process of coating the meat of Figure 7 with batter.

[0033] Figure 10 is a photograph showing the experimental process of coating the meat of Figure 8 with batter.

[0034] Figure 11 is a photo of the material in Figure 9 after frying it.

[0035] Figure 12 is a photo of the ingredients in Figure 10 after frying them.

[0036] Figure 13 is a photo measuring the weight of the sweet and sour pork of Figure 11.

[0037] Figure 14 is a photo measuring the weight of the sweet and sour pork of Figure 12.

[0038] Figure 15 is a photograph showing a cross-section of the sweet and sour pork of Figure 11.

[0039] Figure 16 is a photograph showing a cross-section of the sweet and sour pork of Figure 12.

[0040]

[0041] The present invention provides a meat coating method comprising a first coating step of uniformly coating a meat coating composition comprising a mixture of spices, protease, salt, flavor enhancer, collagen powder, starch, and wheat flour on meat material, and a second coating step of uniformly coating edible oil on the first-coated meat.

[0042] Preferably, the meat coating composition is a mixture of 2.5-3.5 wt% of spices, 11.5-12.5 wt% of protease, 24.5-25.5 wt% of salt, 28.0-34.0 wt% of flavor enhancer, 9.5-10.5 wt% of collagen powder, 4.5-5.5 wt% of starch, and 13.5-14.5 wt% of wheat flour, and the meat coating composition is preferably prepared in a weight ratio of 1.8-2.2 with respect to the total weight of the meat material and uniformly coated on the meat material. In the second coating step, it is preferable to prepare edible oil in a weight ratio of 1.8-2.2 with respect to the total weight of the meat material and uniformly coat the meat that has been first coated.

[0043] After completing the second coating, it is recommended to wrap the meat and leave it to mature for 5 hours at a temperature of 1-10℃.

[0044]

[0045] Hereinafter, the composition and effects of the present invention will be described in more detail through examples. These examples are intended solely to illustrate the present invention, and the scope of the present invention is not limited by these examples.

[0046]

[0047] Example 1: Production of lean meat treated with the coating method of the present invention

[0048] Prepare 1 kg of beef foreleg and mix thoroughly with 20 g of a meat coating agent with the composition shown in the table below. Evenly distribute 20 g of cooking oil over the beef foreleg, which has been evenly coated with the meat coating agent, and apply it to the surface.

[0049] Meat coating composition ratio Composition ratio Weight % Spices 3 Protease 12 Salt 25 Flavor enhancer 31 Collagen powder 10 Starch 5 Flour 14 Total 100

[0050] Together, a control group of beef foreleg meat not treated with a meat-coating composition is prepared (Fig. 1). The appearance is compared with that of the meat-coated foreleg meat (Fig. 2).

[0051]

[0052] Uncoated beef foreleg (control group) and beef foreleg coated by the method of the present invention (experimental group) are prepared by wrapping the meat and then leaving it to mature for 5 hours at a refrigerated temperature in the range of 1-10℃ under the same conditions (Fig. 1, Fig. 2).

[0053]

[0054] Example 2: Direct grilling and comparison of meat juice

[0055] The roasting pan was heated to about 200 degrees, so the control group and the experimental group prepared by aging in Example 1 were divided in half and roasted under the same conditions at the same time.

[0056] The surface was observed during and after the direct grilling process, and the meat juice was compared with the naked eye.

[0057] In contrast to the control group in the direct grilling process, which was observed to have a dry surface (Fig. 3), the experimental group was observed to have a gel-like state on the surface and form a thin film to prevent moisture from escaping, preventing the outer surface from drying out and retaining a relatively large amount of meat juice (Fig. 4).

[0058] After direct grilling, the control group was observed to have a surface that was drying out (Fig. 5), whereas the experimental group was observed to have a coating film formed on the outer surface that prevented the meat juice from evaporating, so the experimental group was observed to not dry out and to have a relatively large amount of meat juice (Fig. 6).

[0059]

[0060] FIGS. 4 and 6 show that during heating and cooking of meat, collagen of the meat coating agent of the present invention adheres to the surface of the meat together with starch and wheat flour, and as the heating temperature rises, reacts with the cooking oil coated on the surface of the meat and the moisture inside the meat to change into a gel state, and forms a thin film in this gel state to prevent moisture in the meat from leaking out, thereby preventing meat juice from leaking out and evaporating during cooking.

[0061]

[0062] Example 3: Preparation of sweet and sour pork and comparison of meat juice

[0063] Using the materials of Example 1, fried meat was prepared as shown in the table below. After completing the fried meat, the appearance, weight, and cross-section were observed to compare whether or not the meat juice was lost (Figs. 7 to 14).

[0064] 1 Prepare meat ingredients. Control group (Fig. 7) 60g, experimental group (Fig. 8) 60g. 2 Coat with batter (the same amount of batter was used). After coating, it weighed 110g. (Fig. 9) After coating, it weighed 110g. (Fig. 10) 3 Fry in a preheated fryer at 180 degrees for 2 minutes. Compared to the experimental group, the browning phenomenon is more evident. (Fig. 11) It is fried in a brighter color than the control group. (Fig. 12) 4 Weigh after frying. It changed to about 59g. (Fig. 13) It changed to about 105g. (Fig. 14) 5 Observe the cross-section. There was little juice in the meat, and a significant gap was observed between the meat and the batter. (Fig. 15) Relatively a lot of juice remained in the meat, and almost no gap was observed between the meat and the batter. (Fig. 16)

[0065]

[0066] After frying the meat, the appearance, weight changes, and cross-sections of the control and experimental groups were observed, and it was confirmed that the loss or discharge of meat juice in the experimental group was significantly reduced.

[0067]

[0068] Experimental Example 1: Sensory Measurement

[0069] The sensory evaluation was conducted on 25 men and women in their 20s to 60s, and the taste, meat juice, and meat quality of the grilled meat of the control group and experimental group of Example 2 were indicated using a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good). The results represent the average of the consensus for each evaluation item.

[0070] Experimental group Taste Juiciness Meat quality Final preference Experimental group 4.7 4.8 4.5 4.67 Control group 3.2 2.5 2.9 2.87

[0071]

[0072] By processing according to the method of the present invention, the marketability of lean meat parts can be improved and consumption promoted so that lean meat parts with little fat can be used in various dishes, thereby expanding the sales channels for lean meat parts and contributing to increasing the income of livestock farmers.

Claims

1. A meat coating method comprising a first coating step of uniformly coating meat material with a meat coating composition comprising a mixture of spices, protease, salt, flavor enhancer, collagen powder, starch, and wheat flour, and a second coating step of uniformly coating the first-coated meat with edible oil.

2. A meat coating method according to claim 1, characterized in that the meat coating composition comprises a mixture of 2.5-3.5 wt% of spices, 11.5-12.5 wt% of protease, 24.5-25.5 wt% of salt, 28.0-34.0 wt% of flavor enhancer, 9.5-10.5 wt% of collagen powder, 4.5-5.5 wt% of starch, and 13.5-14.5 wt% of wheat flour.

3. A meat coating method according to claim 1, characterized in that the meat coating composition is prepared in a weight ratio of 1.8 to 2.2 with respect to the total weight of the meat material and uniformly coated on the meat material.

4. A meat coating method according to claim 1, characterized in that in the second coating step, the edible oil is prepared in a weight ratio of 1.8 to 2.2 with respect to the total weight of the meat material and is uniformly coated on the first-coated meat.

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