Method for aging beef

Abstract

A method for aging beef may comprise: a first aging step of vacuum-packaging slaughtered beef and wet-aging same for 14-28 days while maintaining the temperature at 1-3°C; a second aging step of dry-aging the beef with the vacuum packaging removed after the first aging step for 4-5 days while maintaining the temperature at 10-16°C and the humidity at 70-85% and circulating air; and a third aging step of vacuum-packaging the beef having undergone the second aging step and wet-aging same for 1-2 days while maintaining the temperature at 1-3°C.

Description

How to Age Beef

[0001] The present invention relates to a method for aging beef, and more particularly, to a method for aging beef that further enriches the taste and aroma of beef.

[0002] Livestock undergo rigor mortis over a period of time immediately after slaughter. Rigor mortis refers to the stiffening of muscles and joints following death. Rigor mortis meat is hard, flavorless, and leaks moisture, making it inedible.

[0003] However, after muscle has reached its maximum stiffness, autodigestion begins with proteolytic enzymes and other substances, softening the meat. Furthermore, as autodigestion begins, the muscle's pH slightly recovers, water retention increases, and enzymes work to produce amino acids and fatty acids, enhancing flavor. This process of transforming meat into a more palatable meat is called aging.

[0004] There are two methods used to age beef: wet aging and dry aging.

[0005] The above wet aging is a method of aging meat by placing it in a plastic bag or sealed plastic container while maintaining the moisture of the meat, and the above dry aging is a method of aging meat by exposing the moisture of the meat to the air using a fan or natural wind.

[0006] The above wet maturation has the disadvantage that the enzymes involved in maturation are slow to decompose proteins and the amount of decomposition is too small because the temperature is too low and there is no contact with air, so the activity of microorganisms is too low.

[0007] The above dry aging method has the disadvantage that if aged at a low temperature for a certain period of time, the exterior of the beef dries out and the skin becomes hard, and the microorganisms that affected the early stage of aging can no longer affect it, so even if the aging period is long, the beef does not mature to the core.

[0008] The present invention provides a beef aging method that can shorten the aging time while aging the beef to the core by combining wet aging and dry aging.

[0009] The beef aging method according to the present invention may include a first aging step of vacuum-packing slaughtered beef and wet-aging it for 14 to 28 days while maintaining a temperature of 1 to 3°C, a second aging step of dry-aging the beef after the first aging step while maintaining a temperature of 10 to 16°C and a humidity of 70 to 85% and circulating air for 4 to 5 days, and a third aging step of vacuum-packing the beef after the second aging step and wet-aging it for 1 to 2 days while maintaining a temperature of 1 to 3°C.

[0010] According to one embodiment of the present invention, the beef aging method may further include a coating step of applying a tangerine peel extract to the surface of the beef before the second aging step.

[0011] According to one embodiment of the present invention, the beef aging method may further include, prior to the third aging step, a seasoning step of shaving the surface of beef that has undergone the second aging step, cutting only the beef meat into an appropriate size, and seasoning it with a fermented broth of winter melon.

[0012] According to one embodiment of the present invention, the beef aging method may further include a storage step of storing the beef, which has been vacuum-packed after the third aging step, at a temperature of -1 to 0°C for 24 hours.

[0013] The beef aging method according to the present invention combines wet aging and dry aging, so that the time required for aging can be shortened while aging the inner part of the beef, and the meat quality of the beef can be made tender and the rich taste, sweetness, and savory flavor can be enriched.

[0014] In addition, the tangerine peel extract has sterilizing and antibacterial effects, which can reduce the surface decay of beef during dry aging.

[0015] In addition, the nutritional components of the fermented mistletoe liquid can be added to the beef, and the fermented mistletoe liquid can make the beef more tender and improve the flavor and digestibility of the beef.

[0016] Figure 1 is a flow chart for explaining a beef aging method according to one embodiment of the present invention.

[0017] Hereinafter, the present invention will be described in detail with reference to the attached drawings. The present invention can be modified in various ways and can take various forms, and thus specific embodiments are illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to a specific disclosed form, but it should be understood that all modifications, equivalents, and substitutes included in the spirit and technical scope of the present invention are included. In describing each drawing, similar reference numerals are used to indicate similar components. In the attached drawings, the dimensions of structures are shown larger than actual size to ensure clarity of the present invention.

[0018] While terms like "first" and "second" may be used to describe various components, these components should not be limited by these terms. These terms are used solely to distinguish one component from another. For example, without departing from the scope of the present invention, a first component could be referred to as a "second component," and similarly, a second component could also be referred to as a "first component."

[0019] The terminology used in this application is only used to describe specific embodiments and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, it should be understood that the terms "comprise" or "have" indicate the presence of a feature, number, step, operation, component, part, or combination thereof described in the specification, but do not preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

[0020] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and will not be interpreted in an idealized or overly formal sense unless explicitly defined herein.

[0021]

[0022] Figure 1 is a flow chart for explaining a beef aging method according to one embodiment of the present invention.

[0023] Referring to FIG. 1, the beef aging method may include a first aging step (S110) of wet aging beef, a coating step (S120) of applying a tangerine peel extract to the surface of beef, a second aging step (S130) of dry aging beef, a seasoning step (S140) of seasoning beef with fermented mistletoe liquid, a third aging step (S150) of wet aging beef, and a storage step (S160) of storing the aged beef.

[0024] In the first maturation step (S110), slaughtered beef is vacuum-packed and wet-matured for 7 to 14 days while maintaining the temperature of the maturation room at 1 to 3°C.

[0025] Specifically, the temperature of the maturation room is maintained at 1 to 3°C by supplying cold air through a cold air supply device.

[0026] Slaughtered beef becomes difficult to eat due to rigor mortis. Rigor mortis occurs when actin and myosin become tightly bound, requiring energy (ATP) to break these bonds apart. Cells contain digestive enzymes, which are surrounded and isolated by membranes. When cells in slaughtered beef die, the membranes disappear, releasing these enzymes, which then attack and break down the proteins, lipids, and carbohydrates that make up the cells and tissues, a process known as autodigestion.

[0027] During this autodigestive process, various proteolytic enzymes, including calpain and cathepsin, break down actin, myosin, and collagen. This process softens beef that has become hard due to rigor mortis.

[0028] Furthermore, during the above-mentioned autodigestion process, glycogen is broken down into glucose, proteins into amino acids, including glutamic acid, ATP into IMP, and fats into various fatty acids. Glucose naturally provides sweetness, glutamic acid is a component of MSG, IMP is the main component of nucleic acid seasonings, and fatty acids impart various flavors. Therefore, beef that has undergone the first aging step can produce sweet, savory, and nutty flavors.

[0029] Since the above auto-digestion process takes about 3 weeks, the first maturation step can be processed for 14 to 28 days to ensure complete auto-digestion of the beef.

[0030]

[0031] In the second maturation step (S130), beef that has undergone the first maturation step (S110) and has been vacuum-packed is dry-matured for 4 to 5 days while maintaining a temperature of 10 to 16°C and a humidity of 70 to 85% and circulating air.

[0032] Specifically, the temperature of the maturation room is maintained at 10 to 16°C by injecting outside air through a blower or operating a heater. Increasing the maturation temperature in the second maturation stage (S130) is intended to activate the activity of microorganisms and enzymes. Microorganisms generally thrive and multiply at temperatures above 10°C. If the temperature in the maturation room rises above 16°C, bacteria and mold can thrive, leading to spoilage.

[0033] And since at least 3 days are required for microorganisms and enzymes to function sufficiently, the maturation period in the second maturation stage (S130) is set to 4 days or longer.

[0034] Beef may spoil if aged in a high temperature and humidity environment for more than 5 days, so the aging period should not exceed 5 days.

[0035] Additionally, the humidity in the maturation room can be maintained at 70 to 85%.

[0036] Humidity has a great influence on the meat quality and flavor of beef. If the humidity exceeds 85%, bacteria will multiply, which increases the likelihood of off-flavor and spoilage. If the humidity is below 70%, excessive shrinkage of the meat may occur, making the beef tough.

[0037] In humid conditions like the ones described above, the surface of the beef absorbs moisture and becomes soft. This allows airborne microorganisms to penetrate deep into the beef and age it.

[0038] In particular, the second maturation step (S130) is a high-temperature and humid environment, so care must be taken to prevent the beef from spoiling. Therefore, air brought in from outside must be sterilized using a UV sterilizer before being introduced.

[0039] When beef is removed from its vacuum packaging and exposed to air, it becomes acidic, activating enzymes in the muscle cell ribosome (cathepsin activation, pH acidification) and increasing microbial activity. These activated enzymes and microorganisms further decompose the beef's glycogen, protein, ATP, and fat. Consequently, the distribution of glucose, amino acids, IMP, and fatty acids in the beef increases.

[0040]

[0041] Meanwhile, the application step (120) may be performed before the second maturation step (S130).

[0042] The above-mentioned application step (S120) applies tangerine peel extract to the surface of beef that has been vacuum-packed after the first maturation step (S110).

[0043] At this time, the tangerine peel extract uses only the outer surface peel, with the inner white peel removed. Because the inner white peel of the tangerine contains a bitter component, only the outer peel is used to prevent the flavor of the beef from being altered.

[0044] The above tangerine peel extract has sterilizing and antibacterial properties, which can reduce surface decay and provide the effect of eliminating gamey odors. In particular, applying tangerine peel extract can reduce surface decay during internal fermentation of beef, thereby minimizing the thickness of the surface layer removed after the second maturation step (S130).

[0045] The above application step (S120) may be omitted.

[0046]

[0047] In the third maturation step (S150), after the second maturation step (S130), the beef is vacuum-packed and wet-matured for 1 to 2 days while maintaining a temperature of 1 to 3°C.

[0048] Specifically, the temperature of the maturation room is maintained at 1 to 3°C by supplying cold air through a cold air supply device.

[0049] By lowering the temperature of the enzymes and microorganisms obtained through the second maturation step (S130) and preventing contact with air, the enzymes and microorganisms become more slowly and stably active. Consequently, the decomposition of hypoxanthine, a late-stage decomposition product, can be prevented.

[0050] Vacuum packaging creates microscopic shocks in the meat due to vacuum pressure, which slightly disrupt the meat's tissues and enhance the decomposition abilities of microorganisms and enzymes. During vacuum packaging, the difference in vacuum pressure causes the beef to expand and then contract momentarily. This microscopic shock disrupts the beef's tissues, facilitating microbial activity. This enhanced activity, in turn, acidifies the pH of the beef. Furthermore, this acidification allows enzymes to function more stably.

[0051] As the above enzymes and microorganisms are activated, glycogen, protein, ATP, and fat are broken down again, which can further increase the distribution of glucose, amino acids, IMP, and fatty acids in beef.

[0052]

[0053] The seasoning step (S140) may be performed prior to the third maturation step (S150).

[0054] In the above seasoning step (S140), the surface of the beef that has gone through the second maturing step (S130) is shaved off, only the meat of the beef is cut into an appropriate size, and then seasoned with a fermented broth of winter melon.

[0055] Specifically, since the surface of the beef that has gone through the second maturation step (S130) is hard and has changed color, the surface of the beef is shaved off and cut into an appropriate size.

[0056] Afterwards, season the cut beef by soaking it in the fermented broth of the winter squirt for 20 to 30 minutes.

[0057] When beef is seasoned with the above fermented mistletoe liquid, the nutrients of the fermented mistletoe liquid are added to the beef, not only does the beef become more nutritious, but the fermented mistletoe liquid makes the beef tender, improving the flavor of the beef and improving its digestibility.

[0058] The process for producing the above-mentioned fermented solution is as follows.

[0059] First, mistletoe is mixed with sugar, honey, oligosaccharides, and other sugars in equal amounts and naturally fermented and matured, and then the liquid is separated and obtained. The nutrients of mistletoe are extracted through osmotic pressure, and the extracted nutrients are broken down by the action of various enzymes, increasing the absorption rate in the body and improving functionality.

[0060] Preferably, use mistletoe fermented liquid that has been aged for 3 to 5 years using mistletoe that grows on oak trees in the mountains over 1,000 meters above sea level in clean Gangwon-do. If the mistletoe fermented liquid is used as is, there is a risk that the taste of the beef will become excessively sweet due to the sugar in the mistletoe fermented liquid, which will reduce the palatability, so dilute the mistletoe fermented liquid with water 5 to 10 times before use.

[0061] Mistletoe (Korean mistletoe, Viscum album) is an evergreen parasitic shrub in the mistletoe family of the dicotyledons, and it parasitizes oak, alder, chestnut, and zelkova trees. Mistletoe has long been used as a folk medicine for various ailments. In oriental medicine, it is known to be effective in relieving pain such as lumbago and toothache, improving blood circulation such as in high blood pressure and arteriosclerosis, preventing miscarriage, and removing tumors. In Europe, mistletoe has also been used as a folk remedy for epilepsy, infertility, and high blood pressure since ancient times, and since the 1920s, it has been recognized for its anticancer activity and has been used as a tumor treatment and adjuvant.

[0062] Meanwhile, the above seasoning step (S140) may be omitted.

[0063]

[0064] The above storage step (S160) stores the beef, which has been vacuum-packed after the third maturation step (S150), for 24 hours while maintaining a temperature of -1 to 0°C.

[0065] Maintaining vacuum packaging prevents the beef from being exposed to air, preventing changes in its pH. Furthermore, maintaining a temperature of -1 to 0°C inhibits the activity of microorganisms and enzymes, effectively preserving the beef's flavor and aroma.

[0066] However, if the storage period is longer than necessary, the quality of the beef may deteriorate due to the growth of microorganisms and rancidity of fat, so it is important to maintain an appropriate storage period.

[0067] The beef aging method of the present invention does not have an unpleasant smell caused by excessive decomposition of late decomposition substances of dry aging, and provides a deeper flavor than the weak flavor of wet aging.

[0068] Additionally, aged beef is rich in sweetness, savory flavor, and umami, and the meat texture can be tender.

[0069] By using the beef aging method according to the present invention, the time required for beef aging can be shortened, the meat quality of the beef can be made tender, and the savory taste, sweetness, and umami can be enriched.

[0070] Although the present invention has been described above with reference to preferred embodiments thereof, it will be understood by those skilled in the art that various modifications and changes may be made to the present invention without departing from the spirit and scope of the present invention as set forth in the claims below.

Claims

1. The first maturation step involves vacuum-packing the slaughtered beef and wet maturating it for 14 to 28 days while maintaining a temperature of 1 to 3℃; A second maturation step in which the vacuum-packed beef is unpacked after the first maturation step and then dry-matured for 4 to 5 days while maintaining a temperature of 10 to 16°C and a humidity of 70 to 85% and circulating air; and A beef aging method characterized by comprising a third aging step of vacuum-packing the beef after the second aging step and wet aging it for 1 to 2 days while maintaining a temperature of 1 to 3°C.

2. In paragraph 1, A beef aging method characterized by further comprising a coating step of applying a tangerine peel extract to the surface of beef prior to the second aging step.

3. In paragraph 2, Prior to the third maturation step, A beef aging method characterized by further comprising a seasoning step of cutting off the surface of beef that has gone through the second aging step, cutting only the beef meat into an appropriate size, and seasoning it with a fermented broth of wintergreen.

4. In paragraph 3, A beef aging method characterized by further comprising a storage step of storing the beef in vacuum packaging after the third aging step for 24 hours while maintaining a temperature of -1 to 0℃.

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