Method for tenderizing pork hind leg meat and pork hind leg meat tenderized thereby

Abstract

The present invention relates to a method for tenderizing pork hind leg meat and pork hind leg meat tenderized thereby. According to the method for tenderizing pork hind leg meat of the present invention, pork hind leg meat with good tenderness and increased nutrients as well as enhanced taste may be obtained. In addition, preservability of the tenderized pork hind leg meat may be improved, providing advantages of being very safe and maintaining good tenderness and taste, even in long-term distribution. Therefore, according to the present invention, it is expected that preference may be significantly improved by tenderizing tough pork hind leg meat and increasing taste and nutrition.

Description

Method for tenderizing pork hind leg meat and pork hind leg meat processed according to the same

[0001] The present invention relates to a method for tenderizing pork hind leg meat and pork hind leg meat processed according to the same. More specifically, the invention relates to a method for tenderizing pork hind leg meat to achieve a soft texture by sous vide immersion, tenderization, and sauce blending, and to pork hind leg meat processed according to the same.

[0002] Dry cuts of meat, such as pork hind leg and chicken breast, are nutritious and healthy due to their low fat content; however, because their low moisture and fat content results in a dry texture, they are not preferred for grilling and are mainly used for processed meats such as pork cutlets, pan-fried meat, stews, and salads. Pork hind leg is the most abundant cut obtained when a pig is slaughtered; once the thick outer layer of fat is removed, the inner meat consists mostly of lean muscle, so it is not preferred for grilling and is mainly used for braised meat and soups.

[0003] However, the preference for pork hind legs is approximately 4.9 times lower than that for preferred cuts (pork belly and neck). When comparing meat from native and improved pig breeds raised under identical conditions, the crude protein and crude ash content of native pigs were significantly higher at 24.18% and 1.17%, respectively, compared to 22.38% and 1.09% for improved pigs. Pork hind leg meat is an unpopular cut because it contains less fat than the foreleg relative to its nutritional value. Furthermore, since it becomes tough if cooked improperly, further reducing its preference, appropriate cooking methods are necessary to enhance the marketability of pork hind leg meat.

[0004] Therefore, when lean cuts of meat, such as pork hind leg meat, which are produced in large quantities at slaughter but are not preferred for grilling, are tenderized to be suitable for grilling, the value of the lean meat increases, and meat can be used efficiently, which has advantages in terms of resource conservation and economics through the increase in the added value of the lean meat.

[0005] Generally, methods for tenderizing meat include aging, sous vide, and the use of tenderizers; however, aging is inefficient due to the long aging time required, and sous vide also has the disadvantage of requiring a considerable cooking period and resulting in the loss of juices and nutrients. While chemical tenderizers, which are commonly used, offer the advantages of rapid tenderizing effects and guaranteed consistent quality, it has been confirmed that chemicals contained in them, such as proteases, monosodium glutamate (MSG), and phosphates, have adverse effects on the human body when consumed in large quantities over the long term. Therefore, there is a need for research on tenderizing methods that are both efficient and safe for health.

[0006] Therefore, the technical problem to be solved by the present invention is to provide a meat tenderization method that can improve the meat quality of tough pork hind leg meat.

[0007] In addition, another technical problem to be solved by the present invention is to provide pork hind leg meat processed according to the above processing method.

[0008] In order to solve the above-mentioned technical problem, the present invention provides a method for tenderizing pork hind leg meat, characterized by including the following steps:

[0009] (S1) A step of immersing pork hind leg meat using the sous vide method at 60 to 80°C for 22 to 26 hours;

[0010] (S2) A step of removing skin and fat from the above-mentioned immersion-treated pork hind leg meat;

[0011] (S3) A step of adding 1 to 3 parts by weight of sugar to 100 parts by weight of pork hind leg meat from which the skin and fat have been removed, and then tenderizing the meat for 20 to 40 minutes;

[0012] (S4) A step of preparing a sauce containing one or more selected from the group consisting of tomatoes, jalapeños, onions, garlic, and soy sauce in a broth;

[0013] (S5) A step of mixing the tenderized pork hind leg meat and sauce and heating at 60 to 80°C; and

[0014] (S6) Step of freezing and storing heated pork hind leg meat.

[0015] Preferably, in step (S1), the sous vide method is performed by adding one or more selected from the group consisting of pork hind leg meat, cumin, paprika, chili powder, salt, bay leaves, garlic, ginger, and whole peppercorns to a vacuum pack and then sealing it.

[0016] The above salt is characterized by being added in an amount of 0.1 to 1 part by weight per 100 parts by weight of pork hind leg meat.

[0017] Preferably, the removal of the skin and fat in the above step (S2) is characterized by being performed within 1 hour.

[0018] Preferably, the broth in step (S4) is characterized as being the water remaining after immersion treatment by the sous vide method in step (S1).

[0019] Preferably, in step (S4), the sauce is characterized by being prepared by adding one or more selected from the group consisting of tomato, jalapeño, onion, garlic, and soy sauce to the broth and then heating at 140 to 160°C for 50 to 70 minutes.

[0020] Preferably, the sauce is characterized by being aged at 0 to 4°C for 23 to 25 hours.

[0021] Preferably, in step (S5), the mixture is characterized by being mixed in an amount of 80 to 110 parts by weight of sauce per 100 parts by weight of pork hind leg meat.

[0022] Preferably, the method is characterized by heating in the above step (S5) and then aging at 0 to 4°C for 23 to 25 hours.

[0023] Preferably, the above step (S2) is characterized by tearing the pork hind leg meat along the grain.

[0024] Preferably, the pork hind leg meat is characterized as being black pork hind leg meat.

[0025] In order to solve the other technical problems mentioned above, the present invention provides pork hind leg meat processed according to the above processing method.

[0026] Preferably, the pork hind leg meat is characterized as being pulled pork.

[0027] According to the tenderizing method for pork hind leg meat of the present invention, pork hind leg meat with a soft texture, increased nutritional value, and enhanced flavor can be obtained. In addition, the shelf life of the processed pork hind leg meat is increased, providing the advantage of maintaining a soft texture and flavor while remaining very safe even during long-term distribution. Therefore, according to the present invention, it is expected that the palatability of dry pork hind leg meat can be significantly improved by softening the texture and increasing its flavor and nutritional value.

[0028] The following drawings attached to this specification illustrate preferred embodiments of the present invention and serve to further enhance understanding of the technical concept of the present invention together with the aforementioned description; therefore, the present invention should not be interpreted as being limited only to the matters described in such drawings.

[0029] Figure 1 shows an example of a tenderizing process for pork hind leg meat according to the present invention.

[0030] The present invention will be explained in more detail below.

[0031] The present invention provides a method for tenderizing pork hind leg meat, characterized by including the following steps:

[0032] (S1) A step of immersing pork hind leg meat using the sous vide method at 60 to 80°C for 22 to 26 hours;

[0033] (S2) A step of removing skin and fat from the above-mentioned immersion-treated pork hind leg meat;

[0034] (S3) A step of adding 1 to 3 parts by weight of sugar to 100 parts by weight of pork hind leg meat from which the skin and fat have been removed, and then tenderizing the meat for 20 to 40 minutes;

[0035] (S4) A step of preparing a sauce containing one or more selected from the group consisting of tomatoes, jalapeños, onions, garlic, and soy sauce in a broth;

[0036] (S5) A step of mixing the tenderized pork hind leg meat and sauce and heating at 60 to 80°C; and

[0037] (S6) Step of freezing and storing heated pork hind leg meat.

[0038] According to the tenderizing method for pork hind leg meat of the present invention, it is possible to obtain pork hind leg meat with a tender texture, increased nutritional value, and enhanced flavor. In addition, the shelf life of the processed pork hind leg meat is increased, providing the advantage of maintaining a tender texture and flavor while remaining very safe even during long-term distribution.

[0039] According to one embodiment of the present invention, the pork hind leg meat is characterized as being black pig hind leg meat.

[0040] The aforementioned black pig is a representative native pig breed of Jeju Island, named "black pig" because its entire body is covered in black fur. Compared to ordinary pigs, it has a smaller body and shorter legs, and its thick, rough skin allows it to adapt well to harsh environments. Although its growth rate is slower than that of commercial breeds, it has strong resistance to disease and excellent maternal instincts, making it advantageous for rearing and management.

[0041] In terms of texture, the skin and meat have higher springiness compared to regular white pork, and the evenly distributed fat and rich marbling provide a chewy yet savory flavor. In particular, when grilled, the distinctive intense aroma and abundant juices offer a taste distinct from ordinary pork. Thanks to these characteristics, Jeju Black Pork has gained nationwide recognition as a premium pork product and has established itself as a must-try delicacy for tourists.

[0042] The method for tenderizing pork hind leg meat according to the present invention is described in detail as follows.

[0043]

[0044] (S1) Sous vide method immersion step

[0045] As of 2020, the preference for the pork hind leg meat used in this invention is approximately 4.9 times lower than that for preferred cuts (pork belly, pork neck). According to the paper, when comparing the meat of native pigs and improved pigs raised under the same conditions, the crude protein and crude ash content of native pigs were 24.18% and 1.17%, respectively, which is significantly higher than that of improved pigs (22.38% and 1.09%). Pork hind leg meat is an unpopular cut because it has less fat than the foreleg relative to its nutritional value. Furthermore, since it becomes tough if cooked incorrectly, leading to lower preference, an appropriate cooking method is required to improve the marketability of pork hind leg meat. To tenderize P1, it must be cooked for a long time at a temperature of 60-80°C to soften the pork proteins myosin and collagen while preventing the denaturation of actin (which contracts and becomes tough). In addition, by using lean pork hind leg meat, P3 (broth) was extracted through the pork skin portion, enhancing the umami flavor through amino acids and fats.

[0046] In this invention, the hind leg meat is black pig hind leg meat that has been thinned.

[0047] Since it is necessary to cook the above-mentioned unskinned black pork hind leg meat in a way that denatures myosin and collagen while preventing actin from being denatured, the sous vide cooking method is utilized. To remove the gamey odor of the black pork hind leg meat and enhance its flavor, one or more ingredients selected from the group consisting of cumin, paprika, chili powder, salt, bay leaves, garlic, ginger, and whole peppercorns are added and sealed in a vacuum pack. The key is to heat and cook this at 60 to 80°C for 22 to 26 hours to denature the pork hind leg meat into a state where it can be easily shredded by hand. At this time, the salt is added in an amount of 0.1 to 1 part by weight per 100 parts by weight of pork hind leg meat, and one or more selected from the group consisting of cumin, paprika, chili powder, salt, bay leaves, garlic, ginger, and whole peppercorns may be added in an appropriate amount within the limit that does not affect the effect of the present invention, and it is preferable that the total weight of these ingredients does not exceed 20 parts by weight.

[0048]

[0049] (S2) Skin and fat removal step

[0050] This is a process of removing the skin and fat from the meat chunks that have been modified into a state where they can be shredded by hand through the aforementioned immersion process. By removing the skin and fat at this stage, a layer of fat is prevented from forming on the resulting hind leg meat, which is easier to distribute later. The process must be completed within one hour of the sous vide immersion to ensure that the raw meat retains sufficient moisture and maintains its tenderness.

[0051] In addition, pork hind leg meat can be prepared as pulled pork by removing the fat and shredding it along the grain.

[0052]

[0053] (S3) Meat tenderization stage

[0054] 1 to 3 parts by weight of sugar are added to 100 parts by weight of pork hind leg meat from which the skin and fat have been removed, and then the meat is tenderized for 20 to 40 minutes. At this time, the tenderizing process is carried out by the protein-degrading enzymes of the sugar.

[0055]

[0056] (S4) Sauce manufacturing step

[0057] A sauce is prepared by including one or more selected from the group consisting of tomatoes, jalapeños, onions, garlic, and soy sauce in the broth. At this time, the broth is the water remaining after the sous-vide immersion treatment in step (S1), and while the loss of meat juices has been minimized, it is desirable to cool the broth that still escapes to remove the oil layer. Amino acids and lipids from the pork skin and fat dissolve into this broth, which can impart an umami flavor.

[0058] One or more selected from the group consisting of tomatoes, jalapeños, onions, garlic, and soy sauce are mixed, ground, and stirred. Tomatoes, jalapeños, onions, and garlic are used to add natural sweetness. To enhance the sweetness and umami of the jalapeños, they are cooked in a convection oven at 150°C for 1 hour. Place them in a paper bag and let them sit for 5 minutes to allow the skin to peel easily due to the steam. Cook the onions and garlic at 180°C for 45 minutes, or until the onions caramelize and turn brown. At this stage, caramelization of the onions occurs when the temperature exceeds 110°C, and they are used after completion at 160–180°C.

[0059] The above sauce can be prepared by adding one or more selected from the group consisting of tomatoes, jalapeños, onions, garlic, and soy sauce to broth, and then heating at 140 to 160°C for 50 to 70 minutes.

[0060] This heating process can reduce the microbial risk, which is a characteristic disadvantage of the sous vide cooking method.

[0061] According to one embodiment of the present invention, the sauce is characterized by being aged at 0 to 4°C for 23 to 25 hours.

[0062]

[0063] (S5) Mixing and aging stage of hind leg meat and sauce

[0064] Mix 80 to 110 parts by weight of sauce with 100 parts by weight of the tenderized pork hind leg meat, and then heat at 60 to 80°C.

[0065] In addition, it is characterized by aging at 0 to 4°C for 23 to 25 hours after heating.

[0066]

[0067] (S6) Freezing and storage stage

[0068] The processed pork hind leg meat described above exhibits minimal changes in texture and physical properties even after freezing and thawing, making it easy to distribute in a frozen state. Since heat treatment with the sauce mixture is part of the cooking process, there is minimal change in taste even when distributed in cans or pouches or subjected to high temperature fluctuations during the sterilization process. Furthermore, by removing the fat layer as much as possible during cooking, almost no fat layer forms when stored at room temperature, in the refrigerator, or in the freezer, resulting in an aesthetically pleasing appearance.

[0069] In the present invention, through immersion, tenderization, mixing, and heating, the unskinned pork hind leg meat becomes soft enough to be easily torn by hand, while minimizing moisture loss during the immersion process. Additionally, by undergoing a heating process along with the salt content of the sauce mixture, the texture and physical properties remain largely unchanged even after freezing and thawing. When sealed in a vacuum pack or pouch for distribution, it has the advantage of being easy to store in a frozen state.

[0070] Furthermore, the heating process is an essential element for producing pork hind leg meat that is easy to distribute. In the canning process, a step involving significant temperature fluctuations using high-temperature water or pressurized steam is mandatory for heat sterilization.

[0071] The pork hind leg meat resulting from the present invention exhibits minimal changes in physical properties and texture even after undergoing a heat treatment process, and shows minimal changes in taste even at various stages during the canning process that can alter the taste and aroma of the food. By implementing canning, the ease of storage and transportation is enhanced, thereby increasing convenience for users purchasing the actual product. When heat sterilization is performed through canning, storage at room temperature is possible, and the shelf life is extended.

[0072] When pork hind leg meat processed according to the present invention is distributed in a sterile pouch, the shelf life may be shorter than that of canned goods, but it has the advantage of convenient storage and transport. Additionally, when stored in a sterile pouch, it is safe to consume at room temperature, but it has the significant advantage of being able to heat the product by immersing the entire pouch in hot water, eliminating the need for a heat treatment process after opening to enhance taste and flavor. Similar to canned goods, it has the advantage of being able to be stored at room temperature after heat sterilization, and it may be suitable for consumers who need to manage bacteria during actual consumption due to the sterilization process.

[0073] Meanwhile, the present invention provides pork hind leg meat processed according to the above processing method. The pork hind leg meat may be pulled pork.

[0074] According to one embodiment of the present invention, various dishes can be developed using the processed pork hind leg meat. For example, dishes such as tacos can be prepared using black pork hind leg pulled pork.

[0075] As such, according to the tenderizing processing method for pork hind leg meat of the present invention, it is possible to obtain pork hind leg meat with a soft texture, increased nutritional value, and enhanced flavor. In addition, the shelf life of the processed pork hind leg meat is increased, which has the advantage of maintaining a very safe, soft texture and flavor even during long-term distribution. Therefore, according to the present invention, it is expected that the palatability of dry pork hind leg meat can be significantly improved by softening the texture and increasing its flavor and nutritional value.

[0076]

[0077] The present invention will be described in more detail below through examples. These examples are merely illustrative of the present invention, and the scope of the present invention should not be interpreted as being limited by these examples.

[0078]

[0079] <Example 1> Processing of tenderized pork hind leg meat

[0080] Unpeeled black pork hind leg meat, cumin, paprika, and chili powder were added to a vacuum pack, sealed, and immersed using the sous vide method at 60 to 80°C for 24 hours. The pork hind leg meat was removed, the skin and fat were removed within 1 hour, and the pork meat was shredded along the grain.

[0081] Next, 2 parts by weight of sugar were added to 100 parts by weight of pork hind leg meat from which the skin and fat had been removed, and the meat was tenderized for 30 minutes.

[0082] The broth obtained through the above soaking process was cooled to remove the oil layer, then jalapeño, onion, garlic, and soy sauce were added, and the sauce was prepared by heating at 150°C for 60 minutes, and then aged at 0-4°C for 24 hours.

[0083] 80-110 parts by weight of aged sauce were mixed with 100 parts by weight of the above tenderized hind leg meat, heated at 60℃, aged at 0-4℃ for 24 hours, and then frozen.

[0084] Figure 1 shows an example of a tenderizing process for pork hind leg meat according to the present invention.

[0085]

[0086] <Comparative Example 1>

[0087] Thinly sliced ​​black pork hind leg meat was tenderized in a manner similar to Example 1 above, except that it did not undergo the immersion process of the sous vide method and purified water was used as the broth when making the sauce.

[0088]

[0089] <Comparative Example 2>

[0090] The lean black pig hind leg meat was tenderized in a manner similar to Example 1 above, except that the aging process was not performed when making the sauce.

[0091]

[0092] <Test Example 1> Sensory Evaluation

[0093] In order to investigate the preference of tacos prepared using black pig hind leg meat tenderized according to the present invention, a sensory evaluation was conducted as follows.

[0094] Sensory evaluations regarding meat tenderness, color, aroma, taste, and overall preference were repeated three times on tacos made with black pig hind leg meat tenderized in Example 1 above, with 50 sensory evaluation panelists, and the results shown in Table 1 below were obtained. Other beverages and tea were excluded as they could affect the evaluation.

[0095] A 5-point comparison scale was used as the testing method, with 5 points assigned to "very good," 4 points to "good," 3 points to "average," 2 points to "bad," and 1 point to "very bad." The final scores were summed to calculate the arithmetic mean.

[0096]

[0097]

[0098] As shown in Table 1 above, the color, aroma, taste, and overall palatability of the tacos made with tenderized black pork hind leg meat in Example 1 were all superior. In particular, the tenderness of the meat was found to be very satisfactory.

[0099]

[0100] <Test Example 2> Evaluation of Shelf Life

[0101] The black pig hind leg meat tenderized in Example 1 and the black pig hind leg meat tenderized in Comparative Examples 1 and 2 were each stored at -4°C for 4 weeks and then cooked into tacos. The changes in meat tenderness, color, taste, and aroma were evaluated using the same method as in Test Example 1 and are shown in Table 2 below.

[0102]

[0103] As shown in Table 2 above, it was confirmed that the tenderized black pig hind leg meat in Example 1 maintained its tenderness, color, taste, and aroma almost intact even after 4 weeks.

[0104]

[0105] <Test Example 3> Microbial Detection Test

[0106] In the above Example 1, black pig hind leg meat processed into tenderized meat was stored at -10℃, and samples were collected at one-month intervals to investigate changes in the microbial quality of the product.

[0107] For the microbial detection analysis, microbial identification tests were performed using standard methods in accordance with the Food Code, and three microbial parameters—total bacterial count, coliforms, and Staphylococcus aureus—were tested and verified. For samples that had been stored for more than 3 months, mold was additionally identified. 10 g of the sample and 90 ml of sterile physiological saline (0.85%) were placed in a Stomacher bag and homogenized using a homogenizer to be used as the test solution. 1 ml of this test solution was dispensed onto a 3M Petri film and incubated in an incubator (37±1℃) for 24 hours. After counting the colonies, the average value of 2 to 3 replicates was used to express the bacterial count per gram of sample (CFU / g). Mold detection results were confirmed after incubation in an incubator (28±1℃) for at least 7 days.

[0108] The results are shown in Table 3 below.

[0109]

[0110]

[0111] As shown in Table 3 above, after 1 month of storage, the total bacterial count was very low at 1.2 x 10 CFU / g of the black pig hind leg meat tenderized in Example 1, and coliform bacteria and Staphylococcus aureus were not detected in any of the samples.

[0112]

[0113] Specific parts of the present invention have been described in detail above. It is evident to those skilled in the art that such specific descriptions are merely preferred embodiments and do not limit the scope of the invention. Accordingly, the actual scope of the invention is defined by the appended claims and their equivalents.

[0114]

[0115] According to the tenderizing method for pork hind leg meat of the present invention, pork hind leg meat with a soft texture, increased nutritional value, and enhanced flavor can be obtained. In addition, the shelf life of the processed pork hind leg meat is increased, providing the advantage of maintaining a soft texture and flavor while remaining very safe even during long-term distribution. Therefore, according to the present invention, it is expected that the palatability of dry pork hind leg meat can be significantly improved by softening the texture and increasing its flavor and nutritional value.

Claims

1. A method for tenderizing pork hind leg meat, characterized by including the following steps: (S1) A step of immersing pork hind leg meat using the sous vide method at 60 to 80°C for 22 to 26 hours; (S2) A step of removing skin and fat from the above-mentioned immersion-treated pork hind leg meat; (S3) A step of adding 1 to 3 parts by weight of sugar to 100 parts by weight of pork hind leg meat from which the skin and fat have been removed, and then tenderizing the meat for 20 to 40 minutes; (S4) A step of preparing a sauce containing one or more selected from the group consisting of tomatoes, jalapeños, onions, garlic, and soy sauce in a broth; (S5) A step of mixing the tenderized pork hind leg meat and sauce and heating at 60 to 80°C; and (S6) Step of freezing and storing heated pork hind leg meat.

2. In Paragraph 1, A method for tenderizing pork hind leg meat, characterized in that in step (S1) above, the sous vide method is performed by adding one or more selected from the group consisting of pork hind leg meat, cumin, paprika, chili powder, salt, bay leaves, garlic, ginger, and whole peppercorns to a vacuum pack and then sealing it.

3. In Paragraph 2, A method for tenderizing pork hind leg meat, characterized by adding the above-mentioned salt in an amount of 0.1 to 1 part by weight per 100 parts by weight of pork hind leg meat.

4. In Paragraph 1, A method for tenderizing pork hind leg meat, characterized in that the skin and fat are removed within one hour in the above step (S2).

5. In Paragraph 1, A method for tenderizing pork hind leg meat, characterized in that the broth in step (S4) is the water remaining after immersion treatment by the sous vide method in step (S1).

6. In Paragraph 1, A method for processing tenderized pork hind leg meat, characterized in that in step (S4) above, the sauce is prepared by adding one or more selected from the group consisting of tomato, jalapeño, onion, garlic, and soy sauce to the broth and then heating at 140 to 160°C for 50 to 70 minutes.

7. In Paragraph 1, A method for processing tenderized pork hind leg meat, characterized by aging the above sauce at 0 to 4℃ for 23 to 25 hours.

8. In Paragraph 1, A method for tenderizing pork hind leg meat, characterized by mixing 80 to 110 parts by weight of sauce with 100 parts by weight of pork hind leg meat in the above step (S5).

9. In Paragraph 1, A method for processing tenderized pork hind leg meat, characterized by heating in the above step (S5) and then aging at 0 to 4℃ for 23 to 25 hours.

10. Pork hind leg meat processed according to a tenderizing method according to any one of claims 1 to 9.

Images