Home meal replacement (HMR) soy-braised product containing deer meat and manufacturing method therefor

Abstract

The aim of the present invention is to provide a home meal replacement (HMR) product using deer meat, for promoting the utilization of deer meat and, specifically, to provide an HMR product by manufacturing a soy-braised product using deer meat, with excellent physicochemical characteristics and sensory quality characteristics.

Description

HMR (HOME MEAL REPLACEMENT) braised meat containing venison and method for manufacturing the same

[0001] This specification claims the benefit of the filing date of Korean Patent Application No. 10-2025-0022041 filed with the Korean Intellectual Property Office on February 20, 2025, the entire contents of which are incorporated into the present invention.

[0002] The purpose of this invention is to provide an HMR product using venison to promote the active use of venison, and in particular, as a method to improve the unique gamey odor and texture of venison, the invention provides an HMR product by manufacturing braised meat with excellent physicochemical characteristics and sensory quality characteristics.

[0003]

[0004] Deer meat is a livestock raw material suitable for the modern diet, as it has higher protein, vitamin, and mineral content compared to beef and pork, while having relatively lower content of saturated fatty acids and cholesterol (Kim et al., 2005). Furthermore, deer meat has a relatively high proportion of red meat, so it is evaluated as the third most important meat source after beef and pork and has been actively raised worldwide. Although deer are actively raised in Korea as well, the primary purpose of deer farming in Korea is focused on the production of velvet antlers, and since a systematic system for meat production has not been established, the consumption of deer meat is not active.

[0005] Furthermore, from a consumer perspective, venison has a distinctive odor that makes it somewhat difficult to approach; removing the gamey smell requires significant effort, and there are also challenges in distribution. Additionally, since the use of venison in the domestic market is currently limited to sales as a specific health food, there is an urgent need to create new demand by developing consumer-friendly products targeting a general consumer base.

[0006] To revitalize the deer meat industry, it is necessary to shift the primary focus of deer farming from velvet antler production to meat production to improve meat quality, and to establish a virtuous cycle for improving the income of farming households by shortening the generation time of deer farming. To this end, the development of various processed products using deer meat is considered a very urgent task. Accordingly, the inventors intend to develop HMR products, such as braised deer meat, to enhance consumer preferences and increase the consumption of deer meat.

[0007] In particular, Jangjorim, a traditional dish made by boiling meat or quail eggs in soy sauce, has recently become known among foreigners as one of the most popular Korean foods, alongside Galbitang, Samgyetang, and Bibimbap. To date, Jangjorim is produced using beef, pork, chicken, quail eggs, and octopus, but there have been no reported cases of it being developed using venison.

[0008] Accordingly, to promote the use of venison, the inventors developed Frankfurter sausages (Kim et al., 2020; Kim et al., 2022) and hamburger steaks (Lee and Choi, 2021; Lee and Choi, 2022) using venison and reported their physicochemical and sensory quality characteristics. In this study, we prepared braised meat using venison and compared its physicochemical characteristics with those of braised pork and braised beef to present them as basic data for the industrialization of domestic venison meat products.

[0009]

[0010] The present invention aims to resolve the characteristic gamey odor of venison and promote the revitalization of the venison industry by developing HMR products using venison. Furthermore, the invention aims to increase the consumption of venison by developing Jangjorim (braised meat) among the HMR products, thereby allowing other meats to be replaced with venison.

[0011]

[0012] In order to solve the aforementioned problem, the present invention aims to provide a method for manufacturing an HMR product using deer meat.

[0013] As an embodiment of the invention, the present invention aims to provide an HMR product using deer meat.

[0014] As one embodiment of the invention, the present invention is to provide an HMR braised meat product through a method of manufacturing braised meat using venison.

[0015]

[0016] This invention aims to develop HMR products using venison, and by increasing the accessibility and consumption of venison, it may lead to improved income for venison farms.

[0017]

[0018] Figure 1 illustrates the manufacturing process of Jangjorim.

[0019] Figure 2 is a graph showing the pH comparison results of the prepared braised meat and the heat treatment yield results of the braised meat.

[0020] Figure 3 shows the results of checking the color intensity of braised beef, pork, and venison.

[0021] Figure 4 is a photograph comparing the actual color intensity of braised beef, pork, and venison.

[0022] Figure 5 shows the results of examining the cross-sections of beef, pork, and venison braised meat using an electron microscope.

[0023]

[0024] The purpose of the present invention is to provide a method for manufacturing an HMR product using deer meat and an HMR product manufactured using said method.

[0025] As an embodiment of the invention, the present invention aims to provide a method for manufacturing an HMR braised meat product using deer meat and a braised deer meat product using said method.

[0026] As an embodiment of the invention, the present invention may provide a method for manufacturing HMR braised meat using deer meat.

[0027] As one embodiment of the invention, the method may be a method for preparing HMR (Home Meal Replacement) braised meat using venison, comprising the following steps.

[0028] (1) Step of removing fat and connective tissue from deer meat;

[0029] (2) A step of removing blood from the venison refined in step (1) above;

[0030] (3) A step of cutting the deer meat from which blood has been removed in step (2) above;

[0031] (4) A step of first heating the deer meat cut in step (3) above through water;

[0032] (5) A step of preparing and adding a seasoning to the deer meat being heated in step (4) above; and

[0033] (6) A step of heating the deer meat from step (5) a second time; may be a method for manufacturing HMR braised meat.

[0034]

[0035] *28 As one embodiment of the invention, the deer meat may be obtained from a deer belonging to one or more deer genera selected from the group consisting of red deer (Cervus elaphus), elk (Cervus canadensis), sika deer (Cervus nippon), black deer (Odocoileus hemionus), white-tailed deer (Odocoileus virginianus), and fall deer (Dama dama, Fallow Deer). Specifically, it may be a deer belonging to the Sika Deer, but is not limited thereto.

[0036] In one embodiment of the invention, in step (1), the connective tissue may be one or more connective tissues selected from the group consisting of collagen, elastin, muscle connective tissue, adipose connective tissue, and dense connective tissue, and more specifically, the fascia, adipose tissue, tendons, and blood of the deer meat may be removed.

[0037] As one embodiment of the invention, in step (2) above, the method of removing blood from the deer meat may be to soak the deer meat in water to remove the blood, specifically, to soak the deer meat in cold water for 30 to 3 hours, and more specifically, to soak the deer meat in cold water for 1 hour to remove the blood.

[0038] As one embodiment of the invention, in step (3), the venison may be cut into pieces 1 to 10 cm X 1 to 10 cm in size, specifically into pieces 3 to 7 cm X 3 to 7 cm in size, and more specifically into pieces 5 X 5 cm in size.

[0039] As one embodiment of the invention, the deer meat in step (4) may be heated for 10 to 60 minutes, specifically for 20 to 40 minutes, and more specifically for 30 minutes.

[0040] As one embodiment of the invention, the seasoning of step (5) may include one or more ingredients selected from the group consisting of soy sauce, sugar, cooking wine, garlic, ginger, green onion, pepper powder, sesame oil, fish sauce, plum extract, honey, mirin, wine, onion, red pepper powder and olive oil, specifically, may include one or more ingredients selected from the group consisting of soy sauce, plum extract, sugar, cooking wine, garlic, ginger, green onion, pepper powder and sesame oil, and more specifically, may include soy sauce, cooking wine, plum extract and sugar.

[0041] As one embodiment of the invention, the soy sauce included in the seasoning may be included in an amount of 50 to 150 ml, specifically 70 to 130 ml, and more specifically 100 ml.

[0042] As one embodiment of the invention, the cooking wine included in the seasoning may be included in an amount of 10 to 90 ml, specifically 30 to 60 ml, and more specifically 45 ml.

[0043] As one embodiment of the invention, the plum extract included in the seasoning may be included in an amount of 10 to 90 ml, specifically 30 to 60 ml, and more specifically 45 ml.

[0044] As one embodiment of the invention, the sugar included in the seasoning may be 10 to 50 g, specifically 10 to 30 g, and more specifically 24 g.

[0045] As one embodiment of the invention, the secondary heating of step (6) may be heated for 10 to 60 minutes, specifically for 20 to 40 minutes, and more specifically for 30 minutes.

[0046] As one embodiment of the invention, the present invention may provide HMR braised meat prepared by the above method.

[0047]

[0048] As an embodiment of the invention, the present invention provides a substitute food prepared by the above method, and may provide a method for preparing a Home Meal Replacement (HMR) through the following steps.

[0049] (a) A step of placing processed and trimmed raw materials into a pouch for making home-style substitute food;

[0050] (b) a step of performing sterilization by heating the pouch containing the above raw material; and,

[0051] (c) It may include the step of sealing the above pouch and performing sterilization on the sealed pouch through steam.

[0052] In one embodiment of the invention, the processed and trimmed raw materials include all pre-cooking steps, including washing, trimming, cutting, preparation of seasoning, preparation of broth, and butchering of fish and meat, but are not limited to the actions presented above. In the present invention, the venison braised in soy sauce may be prepared by the method for preparing venison braised in soy sauce.

[0053] In one embodiment of the invention, the HMR may be one of RTE (Ready to eat), RTH (Ready to heat), RTP (Ready to prepare), and RTC (Ready to cook), and more specifically, it is RTH.

[0054] As one embodiment of the invention, the above-mentioned home meal replacement food may be classified into a refrigerated type, a frozen type, and a room temperature type. In the present invention, the room temperature type is selected to manufacture the home meal replacement food, but the invention is not limited thereto.

[0055] As one embodiment of the invention, the pH of the braised deer meat of the present invention may be in the range of 5.0 to 7, specifically the pH may be 5.5 to 6.0, and more specifically the pH may be 5.8 to 5.9.

[0056] As one embodiment of the invention, the heating yield of the venison braised meat through heating may be 50 to 70%, specifically 55 to 65%, and more specifically 59.4 to 60.2%.

[0057] As one embodiment of the invention, the L value representing brightness among the color values ​​of the braised meat may be 40 to 60, specifically 45 to 50, and more specifically 46.8 ± 0.7.

[0058] As one embodiment of the invention, the a value representing the saturation (Red-Green) of the braised meat may be 5 to 20, specifically 10 to 15, and more specifically 12.9 ± 0.2.

[0059] As one embodiment of the invention, the b value representing the chroma (Yellow-Blue) of the braised meat may be 5 to 20, specifically 10 to 15, and more specifically 10.2 ± 0.4.

[0060] As one embodiment of the invention, the E value, which is an indicator of the color of the braised meat, may be 40 to 60, specifically 45 to 50, and more specifically 47.0 ± 0.6.

[0061] As one embodiment of the invention, the minerals contained in the braised venison of the present invention may be one or more minerals selected from the group consisting of calcium, phosphorus, potassium, sodium, magnesium, sulfur, iron, zinc, copper, selenium, iodine, and manganese; specifically, they may be one or more minerals selected from the group consisting of calcium, phosphorus, potassium, sodium, magnesium, sulfur, iron, zinc, and copper; more specifically, they may be calcium, phosphorus, potassium, magnesium, sulfur, iron, and zinc. It may be composed of (Zinc).

[0062] As one embodiment of the invention, the amount of calcium contained in the braised venison may be 220 to 280 μg / kg, specifically 250 to 260 μg / kg, and more specifically 254.7 ± 1.8 μg / kg.

[0063] As one embodiment of the invention, the amount of magnesium contained in the braised venison may be 550 to 650 μg / kg, specifically 580 to 600 μg / kg, and more specifically 595.3 ± 2.1 μg / kg.

[0064] As one embodiment of the invention, the amount of potassium contained in the braised venison may be 5,000 to 6,500 μg / kg, specifically 5,500 to 6,000 μg / kg, and more specifically 5,783 ± 2.2 μg / kg.

[0065] As one embodiment of the invention, the amount of sulfur contained in the braised venison may be 5,000 to 6,500 μg / kg, specifically 5,500 to 6,000 μg / kg, and more specifically 5,595 ± 0.5 μg / kg.

[0066] As one embodiment of the invention, the amount of phosphorus contained in the braised venison may be 3,000 to 4,000 μg / kg, specifically 3,500 to 3,800 μg / kg, and more specifically 3,625 ± 1.9 μg / kg.

[0067] As one embodiment of the invention, the amount of zinc contained in the braised venison may be 100 to 200 μg / kg, specifically 150 to 180 μg / kg, and more specifically 157.8 ± 1.2 μg / kg.

[0068] As one embodiment of the invention, the amount of iron contained in the braised venison may be 50 to 100 μg / kg, specifically 60 to 70 μg / kg, and more specifically 67.85 ± 0.5 μg / kg.

[0069] As one embodiment of the invention, the braised venison of the present invention may have fatty acids. The fatty acids included in the braised venison may have one or more fatty acids selected from the group consisting of palmitic acid, stearic acid, butyric acid, oleic acid, linoleic acid, alpha-linolenic acid, arachidonic acid, EPA (Eicosapentaenoic Acid), and DHA (Docosahexaenoic Acid); specifically, they may have one or more fatty acids selected from the group including palmitic acid, stearic acid, butyric acid, oleic acid, and linoleic acid; more specifically, they may include palmitic acid, stearic acid, and oleic acid.

[0070] As one embodiment of the invention, the oleic acid contained in the venison braised meat may contain 40 to 55 g, specifically 45 to 50 g, and more specifically 49.5 ± 0.1 g.

[0071] As one embodiment of the invention, the linoleic acid contained in the venison braised meat may contain 1 to 10 g, specifically 3 to 8 g, and more specifically 5.7 ± 0.0 g.

[0072] As one embodiment of the invention, the palmitic acid contained in the venison braised meat may be 15 to 25 g, specifically 18 to 23 g, and more specifically 21.1 ± 0.0 g.

[0073] In one embodiment of the invention, the fat, sugar, and saturated fatty acid contained in the venison soy sauce may be 30 to 45 weight %, specifically 35 to 40 weight %, and more specifically 36.6 ± 0.0 weight %.

[0074] In one embodiment of the invention, the monounsaturated fatty acid in the fat sugar contained in the venison braised meat may be 45 to 60 weight %, specifically 50 to 55 weight %, and more specifically 53.0 ± 0.1 weight %.

[0075] In one embodiment of the invention, the fat sugar polyunsaturated fatty acid contained in the venison soy sauce may be 5 to 10 weight %, specifically 6 to 8 weight %, and more specifically 7.6 ± 0.0 weight %.

[0076] As an embodiment of the invention, the venison braised in soy sauce according to the present invention may have a sensory evaluation that is nearly similar to that of beef based on sensory evaluation, and may have a superior sensory evaluation compared to pork braised in soy sauce.

[0077]

[0078] The present invention may provide a food composition comprising deer meat.

[0079] As an embodiment of the invention, the food composition may include a food-grade acceptable food additive in addition to the active ingredient. The food additive refers to a component that can be added to food as an auxiliary component, and any food additive known in the industry may be used without limitation as an additive to be added to the food of each formulation.

[0080] As an embodiment of the invention, the food composition may be, for example, various types of food, beverages, chewing gum, tea, vitamin complexes, health functional foods, etc. Additionally, in the present invention, food includes, but is not limited to, special nutritional foods (e.g., infant formula, baby food, etc.), processed meat products, fish products, tofu products, jelly products, noodles (e.g., ramen, noodles, etc.), health supplements, seasoning foods (e.g., soy sauce, soybean paste, red pepper paste, mixed sauce, etc.), sauces, confectionery products (e.g., snacks), dairy products (e.g., fermented milk, cheese, etc.), other processed foods, kimchi, pickled foods (various types of kimchi, pickled vegetables, etc.), beverages (e.g., fruit and vegetable beverages, soy milk, fermented beverages, etc.), and natural seasonings (e.g., ramen soup mix).

[0081] Examples of food additives include various nutritional supplements, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavoring agents, coloring agents and fillers, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, and carbonating agents used in carbonated beverages.

[0082]

[0083]

[0084] One or more specific examples are described in more detail below through embodiments. However, these embodiments are intended to illustrate one or more specific examples and the scope of the present invention is not limited to these embodiments.

[0085]

[0086] Example 1. Tested Material

[0087] The venison raw material was purchased from the Chungbuk Deer Farming Cooperative Corporation in Cheongju-si, using venison from deer sacrificed in Chungcheongbuk-do in 2024, while the pork was purchased from Seonjin Pork. Since venison is used in a semi-dead state without being divided into separate parts after sacrifice, the entire semi-dead body was used in this study, whereas the hind leg was used for the pork and beef (Hanwoo). Additionally, all reagents used in this experiment were of the highest grade.

[0088]

[0089] Example 2. Preparation of Braised Beef

[0090] Jangjorim prepared using venison and pork was manufactured through the following steps according to a commonly used manufacturing method.

[0091] 1) 1 kg of raw meat, with fat and connective tissue properly removed, was soaked in cold water for 1 hour to remove blood, and then cut into 5×5 cm pieces.

[0092] 2) The above-mentioned cut raw material was placed in about 2 L of boiling water and heated for 30 minutes to obtain a mineral measurement sample.

[0093] 3) 100 mL of brewed soy sauce (Sempio Brewed Soy Sauce 501, Sempio Foods Company, Seoul, Korea), 45 mL of cooking wine (Chungjungwon Our Rice Cooking Wine, Daesang, Seoul, Korea), 45 mL of plum extract (Green Spoon Plum Extract, Latto, Yangsan, Korea) and 24 g of sugar (CJ White Sugar, CJ, Seoul, Korea) were added to the above sample.

[0094] 4) Secondary heating was performed at 100 ℃ for 20 minutes.

[0095]

[0096] Example 3. Experimental Method

[0097] 3-1. pH Measurement

[0098] The pH of the braised meat prepared in Example 2 above was measured by adding 10 g of each sample to distilled water to make a final volume of 100 mL, homogenizing it at 14,000 rpm for 60 seconds using a homogenizer (Homomixer, LABTron, Seoul, Korea), and then measuring it three times repeatedly using a pH meter (Orion 3-Star Plus, Thermo, Waltham, MA, USA).

[0099]

[0100] 3-2. Measurement of Heating Yield

[0101] The first heating yield of the braised meat prepared in Example 2 above was expressed as the yield relative to the weight of the raw material by placing 100 g of each pre-treated raw material into 2,000 mL of distilled water heated to 100 ℃ and heating for 30 minutes, and then measuring the weight.

[0102] Subsequently, the second heating yield was expressed as the yield relative to the weight of the raw material by adding auxiliary materials to the first heated raw material, placing it in 700 mL of distilled water heated to 100 ℃, heating for 20 minutes, and measuring the weight.

[0103] At this time, the first heating yield and the second heating yield were expressed in %(w / w) units relative to the weight of the braised meat after heating relative to the weight of the raw meat before heating.

[0104]

[0105] 3-3. Colorimetry

[0106] Color measurement was performed by repeatedly measuring Hunter's lightness (L), redness (a), and yellowness (b) values ​​10 times on the cut inner cross-section of the braised meat prepared in Example 2 using a colorimeter (Chromameter CR 300, Minolta, Osaka, Japan).

[0107] At this time, a standard white plate with values ​​of L: 97.51, a: -0.18 and b: +1.67 was used as the standard. The ΔE value was calculated using the following equation (L2 + a2 + b2) (1).

[0108] [Mathematical Formula 1]

[0109]

[0110]

[0111] 3-4. Observation of Microstructure

[0112] The surfaces of braised meat prepared with different raw meats were photographed using a scanning electron microscope (SEM).

[0113] After coating the freeze-dried braised beef sample with platinum (Sputter coater 108auto, Cressington, England), the cross-section and side of the sample were magnified 50x and 200x, respectively, using a scanning electron microscope (SEM, JSM-67 00F, JEOL, Tokyo, Japan) under an acceleration voltage of 10.0 kV.

[0114]

[0115] 3-5. Measurement of Fatty Acid Composition

[0116] To confirm the fatty acid composition of each braised meat product, 5 g of the braised meat sample was mixed with 75 mL of a solvent of chloroform and methanol in a 2:1 (v / v) ratio, ground in a homogenizer at 2,500 µg for 3 minutes, and then filtered (Whatman No. 1).

[0117] 50 mL of a mixed solvent of chloroform and methanol was mixed with the filtrate, ground again, and eluted. Distilled water was added to the filtrate to equal 1 / 3 of the total filtrate volume to balance it, and the mixture was centrifuged at 3,000 × g for 10 minutes (Combi-508, Hanil, Seoul, Korea). The lower layer was used as a sample for fatty acid composition analysis.

[0118] At this time, the lower layer was filtered, and the remaining water was adsorbed again using Na2SO4 and filtered. The obtained filtrate was concentrated within the range of 40-50 ℃ using a rotary evaporator (N-1000, Eyela, Tokyo, Japan), N2 gas was injected into the concentrated lipid, sealed with parafilm, and stored frozen at -20 ℃ until methylation. 1 mL of 0.5 N NaOH solution was added to 5-10 mg of lipid sample, tightly sealed, heated at 90 ℃ for 30 minutes, and then cooled.

[0119] 2.0 mL of BF3-CH3OH was added to the cooled sample and heated at 90 °C for 30 minutes. Then, 0.5 mL of the sample was taken, 1 mL of heptane was added and mixed thoroughly, followed by the addition of 2 mL of saturated sodium chloride solution and mixing for 1 minute, after which the sample was left at room temperature for 30 minutes. 500 nL of the resulting supernatant was taken and analyzed by gas chromatography (Agilent 7890, Agilent, Santa Clara, CA, USA). The GC column was HP-INNOWAX (0.25 μm film, 30 m x 0.25 nm ID), 0.25 μm film (Agilent 7890, Agilent). The injector and detector temperatures were set to 260 °C, and the oven temperature was set from 100 °C for 2 minutes → 3 °C / min → 230 °C for 20 minutes. The carrier gas was N2.

[0120]

[0121] 3-6. Statistical Processing

[0122] All experimental results were measured at least three times and expressed as mean ± standard deviation values. The significance of the experimental results was verified using one-way ANOVA with the SPSS software package (Statistical Package for Social Sciences, version 12, SPSS Inc., Chicago, IL, USA), and Duncan's multiple analysis was performed to test significance at the p<0.05 level.

[0123]

[0124] Example 4. Results of pH and heating yield verification

[0125] The pH and heat yield of braised beef, pork, and venison, respectively, were measured after two heat treatments.

[0126] The pH of the Jangjorim samples was found to be within the range of 5.8 to 5.9 for all three samples, and no significant differences were found depending on the main ingredients, such as beef, pork, and venison. In meat processing, pH is a major factor affecting product quality, such as color, water retention, binding capacity, and texture, as well as product shelf life. Lower pH promotes the oxidation of myoglobin and reduces water retention, whereas higher pH improves meat color and increases water retention. There have been no reported studies on the production of Jangjorim using different ingredients, but it has been reported that when hamburger steaks were prepared using venison, pork, and beef as ingredients and their pH was measured, the results were all between 5.7 and 5.8. Specifically, it has been reported that when hamburger steaks were prepared using venison, pork, and beef as ingredients and their pH was measured, the results were all between 5.6 and 6.1.

[0127] The heating yield of braised meats prepared with different raw meats was verified in two stages: first and second. Specifically, the pork braised meat showed the highest heating yield in both the first and second stages, followed by venison and beef. For all three samples, the first heating yield ranged from 59.4% to 60.2%, confirming that it influences the final yield. Heating yield, a factor determined by the binding force between meat protein, fat, and water, significantly affects the final weight of the product and is a crucial element in terms of economics. In other words, since the addition of fat during meat product manufacturing reduces heating loss and has a positive effect on texture and appearance after heat treatment, adding fat to adjust the fat ratio can positively influence the sensory quality of the finished product. In this invention, a weight loss of 39.8%-40.6% occurred during the first heating stage, which was performed using only pure water (Fig. 2).

[0128]

[0129] Example 5. Colorimetric Verification Results

[0130] The color intensity of braised meat prepared using different raw meats was measured and compared.

[0131] The L value was highest in braised pork at 63.2 ± 0.1, followed by braised venison (46.8 ± 0.7) and braised beef (44.0 ± 0.4), indicating that braised pork had the brightest color.

[0132] There was no significant difference in a value between braised pork (13.0 ± 0.1) and braised venison (12.9 ± 0.2), while braised beef showed a low value of 11.7 ± 0.5. This indicates that the redness of braised venison and braised pork is higher than that of braised beef.

[0133] The b-value was highest for pork braised meat at 17.1 ± 0.3, while there was no significant difference between beef braised meat and venison braised meat, with values ​​of 10.3 ± 0.4 and 10.2 ± 0.4, respectively.

[0134] The E value showed a similar trend of change as the L value. That is, it appeared in the order of pork braised meat (66.7 ± 0.1), venison braised meat (49.6 ± 0.7), and beef braised meat (47.0 ± 0.6), confirming that the color of the venison braised meat was between that of the beef braised meat and the pork braised meat (Fig. 3).

[0135] The surface color of the braised meat was examined through photographs. As a result, it was confirmed that the color of the braised venison was similar to that of the braised beef and significantly darker than that of the braised pork. In this invention, the redness of the braised venison and braised pork is higher than that of the braised beef because soy sauce and sugar are added during the preparation of the braised meat.

[0136] The b-value was highest for pork braised meat at 17.1 ± 0.3, while there was no significant difference between beef braised meat and venison braised meat, with values ​​of 10.3 ± 0.4 and 10.2 ± 0.4, respectively.

[0137] The E value showed a similar trend of change as the L value. That is, it appeared in the order of pork braised meat (66.7 ± 0.1), venison braised meat (49.6 ± 0.7), and beef braised meat (47.0 ± 0.6), confirming that the color of the venison braised meat was between that of the beef braised meat and the pork braised meat (Fig. 3).

[0138] The surface color of the braised meat was photographed. As a result, the color of the braised venison was browned, suggesting that browning occurred due to the Maillard reaction and caramelization reaction. Under the same conditions, the order of color intensity appears to be maintained as in the study results: braised pork > braised venison > braised beef, but it is judged that the color intensity may change depending on the type and amount of added ingredients (Fig. 4).

[0139]

[0140] Example 6. Microstructure verification results

[0141] The microstructure of the lateral and cross-sectional views of braised meats prepared from beef, pork, and venison was analyzed. Similar circular muscle fibers were observed in the cross-sections of the braised meats produced from each of the aforementioned meats, and the lateral views confirmed that the skeletal muscle shape was maintained. Furthermore, no differences in muscle shape or size were observed visually among the three braised meats.

[0142] Although the surface structure of Jangjorim may vary depending on physical environments such as heating and pressure, it is necessary to verify differences in surface structure due to differences in raw meat among Jangjorim produced using the same manufacturing method. In this experiment, no significant differences in surface structure due to differences in raw meat were confirmed, but the microstructure results based on differences in raw meat confirmed in this study are considered to be useful as basic data for future research on surface structure when producing Jangjorim with varying temperatures and pressures (Fig. 4).

[0143]

[0144] Example 7. Results of comparative analysis of mineral content

[0145] As shown in Table 1 below, the mineral content of braised meats made with different ingredients was analyzed to include five macronutrients (Ca, Mg, K, S, P, Zn) and two micronutrients (Zn, Fe). Since the mineral measurements were taken using samples collected after the first heating and before the addition of auxiliary ingredients, it is considered that these minerals represent those contained in the pure raw materials. Among the analyzed minerals, while there were slight differences depending on the type of meat, potassium and sulfur were found to be the most abundant, followed by phosphorus, magnesium, and calcium. All five macronutrients were found to be highest in braised pork, and it was confirmed that four of them, excluding calcium, were contained in higher amounts in braised venison than in braised beef. Zinc was found to be in the order of braised venison, braised beef, and braised pork.

[0146] MineralJMBJMPJMVCa263.9 ± 0.92318.3 ± 1.1254.7 ± 1.8Mg511.5 ± 3.1726.3 ± 6.9595.3 ± 2.1K5,173 ± 34.06,287 ± 41.95,783 ± 2.2S4,770 ± 24.56,706 ± 51.35,595 ± 0.5P3,146 ± 16.54,105 ± 31.63,625 ± 1.9Zn140.1 ± 1.013.5 ± 0.7157.8 ± 1.2Fe75.5 ± 0.323.8 ± 0.767.85 ± 0.5

[0147]

[0148] Example 8. Results of confirming fatty acid composition

[0149] The results of confirming the fatty acid composition of braised meats made with different ingredients are shown in Table 2 below. The major constituent fatty acids were found to be palmitic, stearic, oleic, and linoleic acids. In all three braised meats used in the experiment, the composition ratio of oleic acid (34.6–56.1%) was the highest, followed by palmitic acid (20.7–22.7%).

[0150] In the case of oleic acid, the composition ratio was highest in beef soy sauce-braised meat at 56.1 ± 0.1%, followed by venison soy sauce-braised meat (49.5 ± 0.1) and pork soy sauce-braised meat (34.6 ± 0.1). Linoleic acid had the highest composition in pork soy sauce-braised meat at 19.1 ± 0.1%, followed by venison soy sauce-braised meat (5.7 ± 0.0) and beef soy sauce-braised meat (4.2 ± 0.0). Palmitic acid was highest in pork soy sauce-braised meat at 22.7 ± 0.1, followed by venison soy sauce-braised meat (21.1 ± 0.0) and beef soy sauce-braised meat (21.1 ± 0.0). The composition of saturated fatty acids was highest in the order of braised pork (39.1 ± 0.1%), braised venison (36.6 ± 0.0%), and braised beef (32.0 ± 0.1%), while monounsaturated fatty acids were highest in the order of braised beef (60.5 ± 0.1%), braised venison (53.0 ± 0.1%), and braised pork (37.0 ± 0.1%). The composition of polyunsaturated fatty acids was found to be highest in the order of braised pork (23.6 ± 0.1%), braised venison (7.6 ± 0.00%), and braised beef (6.0 ± 0.0%). There have been no studies reported to date regarding the fatty acid composition of braised beef. Jang et al. (2017) studied the fatty acid composition of different cuts of Hanwoo beef and pork and found that palmitic acid, stearic acid, and oleic acid were the major fatty acids in Hanwoo beef, while in pork, they reported results similar to those of this study, with oleic acid > palmitic acid > linoleic acid > stearic acid being the most abundant.

[0151] Fatty acid 1.018:09.3 ± 0.013.2 ± 0.013.1 ± 0.020:00.1 ± 0.00.2 ± 0.00.0 ± 0.0Subtotal32.0 ± 0.139.1 ± 1.036.6 ± 0.0MUFA14:10.4 ± 0.00.4 ± 0.00.2 ± 0.016:14.0 ± 0.02.3 ± 0.02.0 ± 0.018:156.1 ± 1.034.6 ± 0.149.5 ± 0.1Subtotal60.5 ± 0.137.0 ± 0.153.0 ± 0.1PUFA18:242.0 ± 1.019.1 ± 1.05.7 ± 0.018:30.9 ± 0.00.9 ± 0.00.7 ± 0.020:40.9 ± 0.04.2 ± 0.01.2 ± 0.0Subtotal6.0 ± 0.023.6 ± 1.17.6 ± 0.1Total98.598.097.2

[0152]

[0153] Example 9. Sensory characteristics of braised meat prepared using venison

[0154] To investigate the sensory quality evaluation of braised meat made using venison, 10 sensory evaluators were selected, and braised beef, pork, and venison that had been sufficiently heated were presented in 30mm diameter pieces, and a sensory evaluation of preference was conducted using a 9-point scale.

[0155] At this time, the preference for braised meat made with venison and beef was the highest across all measurement categories, while the preference for braised meat made with pork was found to be lower compared to that made with venison and beef. There was no significant difference in aroma among the three types of meat. Therefore, it was confirmed that the braised meat made with venison in this invention has superior sensory characteristics compared to braised pork, and is not inferior to the sensory characteristics of braised beef, which is commonly consumed. Thus, the prospects for the industrialization of venison are expected to be bright.

[0156] JMBJMPJMVAppearance6.5 ± 0.54.5 ± 0.56.4 ± 0.6Flavor6.3 ± 0.35.9 ± 0.66.1 ± 0.6Texture5.9 ± 0.55.3 ± 0.76.2 ± 0.5Taste6.4 ± 0.44.8 ± 0.66.3 ± 0.4Overall6.3 ± 0.55.2 ± 0.46.2 ± 0.5

[0157]

[0158] The present invention has been described above with reference to its preferred embodiments. Those skilled in the art will understand that the present invention may be embodied in modified forms without departing from the essential characteristics of the invention. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the invention is defined by the claims, not by the foregoing description, and all variations within the scope of the claims should be interpreted as being included in the invention.

[0159]

[0160] This invention is expected to revitalize upstream and downstream industries through the development of deer meat processing technology, and furthermore, it is an invention that can help expand the deer meat processing market and improve the income of deer farms by increasing the consumption of domestic deer meat products.

Claims

1. A method for manufacturing HMR (Home Meal Replacement) braised meat using venison, comprising the following steps: (1) Step of removing fat and connective tissue from deer meat; (2) A step of removing blood from the venison refined in step (1) above; (3) A step of cutting the deer meat from which blood has been removed in step (2) above; (4) A step of first heating the deer meat cut in step (3) above through water; (5) A step of preparing and adding a seasoning to the deer meat being heated in step (4) above; and (6) A step of heating the deer meat from step (5) a second time; a method for manufacturing HMR braised meat.

2. In Claim 1, A manufacturing method in which the venison in step (3) above is cut into pieces 1 to 10 cm X 1 to 10 cm in size.

3. In Claim 1, A method of manufacturing in which the deer meat of step (4) above is heated for 10 to 1 hour.

4. In Claim 1, The above method of preparation, wherein the seasoning of step (5) comprises one or more ingredients selected from the group consisting of soy sauce, sugar, cooking wine, garlic, ginger, green onion, pepper powder, sesame oil, fish sauce, plum extract, honey, mirin, wine, onion, red pepper powder and olive oil.

5. In Claim 1, A manufacturing method in which the second heating of step (6) above is heated for 10 to 60 minutes.

6. HMR braised meat prepared by the method of Claim 1.

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