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KR-20260064268-A - BACON WITH EXCELLENT WATER HYDRATION RATE AND PREPARATION METHOD THEROF

KR20260064268AKR 20260064268 AKR20260064268 AKR 20260064268AKR-20260064268-A

Abstract

The present application relates to a curing solution for bacon production comprising a protein material and a starch sugar material, and a method for producing bacon using the same.

Inventors

  • 김솔아
  • 정연국
  • 서우덕
  • 박홍욱

Assignees

  • 씨제이제일제당 (주)

Dates

Publication Date
20260507
Application Date
20241031

Claims (19)

  1. A curing solution for bacon production containing protein materials and starch sugar materials, A brine for bacon production, wherein the above starch sugar material is included in an amount of 4 to 15 weight% based on the total content of the brine.
  2. In paragraph 1, The above protein material is a curing solution for bacon production comprising vegetable protein and egg products.
  3. In paragraph 2, The above vegetable protein is a curing solution for bacon production containing soy protein.
  4. In paragraph 2, The above egg product is a curing solution for bacon production containing egg white powder.
  5. In paragraph 1, The above starch sugar material is a curing solution for bacon production comprising starch sugar and dextrin.
  6. In paragraph 1, A brine for bacon production, wherein the protein material is included in an amount of 1 to 10 weight% based on the total content of the brine.
  7. A brine for bacon production according to paragraph 3, wherein the soy protein is included in an amount of 0.5 to 5 weight% based on the total content of the brine.
  8. In paragraph 4, the egg white powder is included in an amount of 0.5 to 5 weight% based on the total content of the brine solution, for making bacon.
  9. A brine for bacon production according to claim 5, wherein the starch sugar is included in an amount of 2 to 10 weight% based on the total content of the brine.
  10. A brine for bacon production according to claim 5, wherein the dextrin is included in an amount of 2 to 6 weight percent based on the total content of the brine.
  11. In paragraph 1, The brine solution for making bacon further comprises one or more selected from the group consisting of refined salt, phosphates, flavor enhancers, seasonings, flavorings, nitrates, nitrites, antioxidants, acidity regulators, and sugar.
  12. In claim 1, the brine solution is a brine solution for bacon production intended to be injected into unground raw meat.
  13. Step 1 (S100) of injecting a brine solution into the raw meat; A second step (S200) of tumbling the raw meat injected with the above brine solution under vacuum; A third step (S300) of aging the tumbling raw meat for 12 to 24 hours; comprising, The above brine solution includes a protein material and a starch sugar material, and A method for manufacturing bacon, wherein the above starch sugar material is included in an amount of 4 to 15 weight% based on the total content of the above brine solution.
  14. In Paragraph 13, A method for manufacturing bacon, wherein the above raw meat includes raw meat rather than ground meat.
  15. In Paragraph 13, A method for manufacturing bacon, wherein the above raw meat is a whole raw meat weighing 2 to 7 kg.
  16. In Paragraph 13, The above brine solution contains water, and A method for manufacturing bacon, wherein the protein material is included in an amount of 1 to 10 weight percent based on the total content of the brine solution.
  17. In Paragraph 13, A method for manufacturing bacon, wherein in the first step above, a brine solution is injected in an amount of 10 to 50 parts by weight based on 100 parts by weight of the total raw meat.
  18. In Paragraph 13, A method for manufacturing bacon, wherein in the first step above, a brine solution is injected in an amount of 30 to 40 parts by weight based on 100 parts by weight of the total raw meat.
  19. In Paragraph 13, A bacon manufacturing method in which the moisture loss (%) of the bacon produced by the above method is less than 50%.

Description

Bacon with excellent water hydration rate and method of preparation thereof The present application relates to bacon with excellent hydration and a method for manufacturing the same. Generally, bacon refers to a food product made by curing pork and then smoking or drying it. In addition, according to the Food Code, bacon refers to meat from the belly (pork belly) or specific parts of a pig (loin, shoulder) that has been trimmed, cured, and then smoked or heat-treated either as is or with the addition of food additives. The protein and fat composition of bacon products can vary depending on the pork belly, loin, and shoulder cuts that can be used as raw materials. Among these, pork belly, which has a relatively high fat content, requires a relatively small amount of brine injection, so bacon products distributed in the market often have an injection rate of 130% or less. There are two methods for curing bacon: the dry curing method, in which a curing agent is applied to the surface of the raw meat, and the wet curing method, in which the raw meat is immersed in a curing solution; however, these methods require a long curing period. Therefore, most processing companies apply an injection method, in which the curing solution is injected into the raw meat at a constant pressure using a multi-needle syringe to increase productivity and yield, and then primarily utilize a tumbling method, which involves rotating to evenly disperse the curing solution and accelerate the curing process. Injecting brine has economic advantages such as improving the flavor of bacon and lowering the price of the relatively expensive raw meat, but there is a limit to how much can be injected in the case of raw meat, and excessive injection of brine can impair the unique texture of bacon. Accordingly, in order to increase the amount of brine injected, there are cases where bacon is made by reconstituting ground meat and processing it into a bacon retainer, rather than injecting it into the raw meat of the bacon raw material. While the amount of brine injected can be significantly increased in the case of ground meat, it is difficult to consider bacon made from ground meat, which differs from the unique texture and grain of the raw meat and has small chopping sizes, as falling under the definition of bacon in the Food Code. In addition, conventional studies to increase the water retention capacity of the brine solution for meat include KR 10-2022-0159980 A and KR 10-2011-0044842 A, but these studies were applied to chicken or pork loin cutlets, and KR 10-2205024 B1, a document applied to bacon, is a manufacturing method using minced pork. In addition, in modern society where food delivery culture is rapidly growing, bacon, which is frequently used on pizza, has the problem of becoming hard or stiff during the delivery process. Therefore, there is a high demand and need for the development of bacon with excellent hydration so that the texture remains soft and not hard even when cooled after cooking. Figure 1 is a process diagram showing the manufacturing process of bacon of the present application. The present application will be described in more detail below through examples. These examples are intended to explain the present application more specifically, and the scope of the present application is not limited by these examples. Preparation Example. Brine solution for bacon production and bacon production The curing solution for bacon production of the present application was prepared with the components and content of Table 1 below. divisionIngredient nameContentExample 1SolidsStarch sugar materialdextrin4.10Starch syrup (DE 20)4.72protein materialSoy protein powder2.08egg white powder1.62whey protein powder1.24saltsSalt, phosphate, nitrite7.07etcSugar, seasoning, etc.6.42Total solids27.25water72.75 Afterwards, bacon was manufactured as follows. First, pork belly was prepared using 3-5 kg of unground whole raw meat (raw meat) pork, and 35 parts by weight of the brine solution of Example 1 was injected into the whole raw meat itself based on 100 parts by weight of the pork belly raw meat. Afterwards, the raw meat injected with the brine solution was tumbling under vacuum conditions of continuous forward rotation at high speed (30 to 45 Hz) for 60 minutes and low speed (15 to 30 Hz) for 6 hours (repeated cycle of forward rotation for 10 minutes, reverse rotation for 10 minutes, and rest for 10 minutes). The above-mentioned tumbling raw meat was aged for a minimum of 12 hours to a maximum of 90 hours. After that, the brine solution extracted during the brining time was re-massaged once more by high-speed forward rotation tumbling for 60 minutes to ensure it permeated well into the raw meat. Next, heat treatment was performed to produce whole raw meat for bacon. The heat treatment was carried out using a Smoke House device (Hyupjin Machinery Co., Ltd.) in the following order: Dry 1 (60℃, 40 min) - Smoking 1 (60℃, 10 min) - Dry 2 (60℃, 5 m