阅读说明：本技术 包括香料覆盖的经处理的猪肉的培根产品及其制备方法 (Bacon product comprising spice-coated treated pork and method for preparing same ) 是由 徐优德 宋珉锡 李哲沅 于 2019-05-28 设计创作，主要内容包括：本发明涉及一种培根产品及其制备方法。(The invention relates to a bacon product and a preparation method thereof.)

1. A bacon comprising treated pork and a flavor overlaid on the treated pork, wherein the total number of escherichia coli in the bacon measured immediately after preparation after storage at a temperature of 15 ℃ for 36 days is less than 200 CFU/g.

2. The bacon of claim 1 wherein the fat content of the bacon is 13 to 27 wt% based on 100 wt% of the total mass of the bacon.

3. The bacon of claim 1 wherein the ash content of the bacon is from 1.5 wt% to 4 wt% based on 100 wt% of the total mass of the bacon.

4. The bacon of claim 1 wherein the spices comprise at least one selected from the group consisting of pepper, garlic, and basil.

5. The bacon of any one of claims 1 to 4 wherein the total number of E.coli in the bacon measured immediately after said preparing after 36 days of storage at a temperature of 15 ℃ is 0 CFU/g.

6. The bacon of any one of claims 1 to 4 wherein the total number of coliform microorganisms in the bacon measured immediately after said preparing after 36 days of storage at a temperature of 15 ℃ is less than 200 CFU/g.

7. The bacon of claim 1 wherein with respect to the color of at least one surface of the treated pork covered with the flavor, L in color coordinates is from 40 to 50, a is from 10 to 15, b is from 20 to 33, chroma is from 23 to 40, and hue angle is from 20 to 30.

8. The bacon of claim 1 wherein the hardness of the bacon is from 1N to 12N.

9. The bacon of claim 1 wherein the chewiness of the bacon is from 1 to 12 as measured under the following conditions: wherein a cylindrical probe having a diameter of 2cm is used to penetrate into the bacon at a sample depth of 10mm at a speed of 2 mm/sec using a force of 5g as a sample identification condition, and then returned to the original position at a speed of 4 mm/sec.

10. A bacon product comprising the bacon of claim 1 and packaging material sealing the bacon.

11. The bacon product of claim 10 wherein the bacon product further comprises at least one moisture absorbent material sealed within the packaging material with the bacon.

12. The bacon product of claim 11 wherein the moisture absorbing material is disposed in a portion not covered by the flavor of bacon.

13. A method of making a bacon product comprising:

preparing treated pork by smoking and heating raw pork;

preparing bacon by coating spices on the treated pork; and

sealing the bacon with a packaging material.

14. The method of claim 13, wherein said method further heats said bacon product while said bacon is sealed with said packaging material.

15. The method of claim 13 or 14, wherein the total number of escherichia coli in the bacon sealed with packaging material measured immediately after preparation after 36 days of storage at a temperature of 15 ℃ is less than 200 CFU/g.

16. The method of claim 13 or 14, wherein the raw pork is salted with salt.

17. The method of claim 13 or 14, wherein said method further comprises sterilizing said bacon prior to sealing said bacon with packaging material.

18. The method of claim 14, wherein the further heating is performed at a temperature of 60 ℃ to 100 ℃.

19. The method of claim 14 or 18, wherein the shade of color (Δ Ε) based on the color coordinates of at least one surface of the bacon covered with perfume is from 1 to 37 during the time period before and after said further heating.

Technical Field

The invention relates to a thick bacon product and a preparation method thereof.

Background

Generally, bacon refers to pork food prepared by smoking or drying after salting pork. The bacon is sliced and distributed under refrigerated or frozen conditions. Since bacon can be provided with abundant meaty and smoky flavors only by simple processes, anyone can easily cook bacon, and consumption and use of bacon have been increasing.

As bacon consumption increases, bacon products treated with conventional food materials (e.g., seasonings, spices, etc.) are being developed and distributed to eliminate characteristic odors of pork or to add various flavors to meet consumers' tastes. However, in the case of food materials, particularly food materials containing the above-described natural ingredients, it is not easy to completely remove microorganisms that grow in the food materials contained in the food materials themselves. Therefore, in the case of bacon products prepared using these materials as food materials, there is a problem that: hygienic control of the product is very difficult due to the growth of microorganisms remaining in the food material in the environment in which the product is dispensed. In this regard, it would be desirable if possible to develop a product that can use food materials to improve the taste of bacon without the risk of deterioration of hygiene.

Meanwhile, conventional bacon products are all cut into thin pieces and supplied and distributed as such. Since bacon products are thinly sliced as described above, they have the advantage that they can be cooked quickly. However, they have problems in that it is difficult to achieve various textures or flavors because moisture or gravy is not easily retained during cooking, and in addition, the texture that can be perceived during chewing is necessarily limited. Therefore, there is a need to develop a bacon product that can achieve more varied textures and flavors by avoiding the traditional styling that provides it in thin slices.

Disclosure of the invention

Technical problem

The present invention aims to provide a bacon product having excellent flavor without causing deterioration of hygiene during distribution and having various textures, and a method for preparing the same.

Technical solution

In order to achieve the above object, one aspect of the present invention provides bacon comprising treated pork and a flavor overlaid on the treated pork, wherein the total number of escherichia coli in the bacon measured immediately after preparation after storage at a temperature of 10-15 ℃ for 20-36 days is less than 200 CFU/g.

In addition, another aspect of the present disclosure provides a bacon product comprising the bacon and a packaging material sealing the bacon.

Further, still another aspect of the present disclosure provides a method for preparing a bacon product, comprising: preparing treated pork by smoking and heating raw pork; coating spices on the treated pork to prepare bacon; sealing the bacon with a packaging material.

Advantageous effects

The bacon product according to the present invention is provided in a state that the spices are covered on a part of the treated pork. Thus, the bacon product thus prepared not only has an improved flavor compared to conventional bacon products, but also has the advantage of: the problem of deterioration of hygiene due to proliferation of microorganisms during distribution can be solved because, although the bacon sealed in the packaging material is in a state where the flavor is covered on the bacon, escherichia coli is substantially absent in the bacon.

However, the effects of the present disclosure are not limited to the above description, and other effects not described above may be clearly understood by those skilled in the art from the description provided below.

Detailed Description

Hereinafter, the present disclosure will be described in detail.

The present disclosure provides a bacon product and a method of making the same.

The bacon product of the present disclosure may be a bacon product comprising bacon and packaging material sealing the bacon, and the bacon may be bacon covered with a flavor on at least a portion of the treated pork.

In one embodiment of the present disclosure, the treated pork is prepared by smoking and heating raw pork.

The raw pork may be pork that is washed to remove foreign substances or impurities, and in some cases, the raw pork may be aged by low-temperature refrigeration or the like. In addition, the raw pork may be pork shaped to have a predetermined volume, and thus, the amount of raw pork may be 50g to 2,000g or 70g to 1,500g, for example, 100g to 1,000 g.

In addition, raw pork may be pork that has been sterilized to remove microorganisms remaining in the meat itself. The sterilization process may be any sterilization method commonly used in the conventional food industry, such as retort sterilization, hot water sterilization, steam sterilization, and the like. For example, the sterilization process may be performed by heating at a temperature of 60 ℃ to 100 ℃ or 65 ℃ to 85 ℃ (e.g., 70 ℃ to 80 ℃) for 5 minutes or more. In addition, a flavor may be added to raw pork, and the raw pork may be immersed in a salt solution (or brine) to improve meat quality or preservation performance, or a salt solution (or brine) may be added to raw pork and salted by allowing the salt solution (or brine) to well penetrate into the raw pork using a rotary tumbler. In particular, the salt solution (or brine) may contain various seasonings and flavors including salt, sugar, phosphate, etc., and those skilled in the art may variously adjust the composition according to purposes. Preferably, the above-described curing process is performed for a sufficient time to improve the flavor of raw pork, for example, 1 to 18 hours or 2 to 12 hours. However, if the soaking time in the pickling solution becomes too long, the gravy may leak out and the taste may deteriorate, so that attention is required. The curing may be performed before the raw pork is shaped, or may be performed after the raw pork is shaped into a desired predetermined volume or mass.

As described above, the treated pork is prepared by smoking and heating raw pork. Smoking is a process in which raw pork is burnt (singe) by exposing it to smoke generated by burning wood, such as oak, chestnut, larch, etc. In the above smoking process, raw pork is dehydrated and dried, and at the same time, components in the smoke permeate into the pork, thereby improving the flavor. In particular, the smoking process can be performed using substantially dry wood in an environment (e.g., the interior of a smoker) of 45 ℃ to 120 ℃ or 50 ℃ to 100 ℃ (e.g., 55 ℃ to 90 ℃) for 15 minutes or more, or 30 minutes or more, or 60 minutes or more.

Bacon was prepared by coating a flavor on at least one surface of the treated pork prepared as described above. The fragrance may be a synthetic or natural material. When the spices are natural materials, they may be, for example, pepper, garlic, basil, onion, thyme, rosemary, oregano whole, parsley, red pepper powder, green onion, pepper powder and the like. When the spices are natural materials, the spices may be coated on raw pork in a state where the spices are pulverized into a suitable size (e.g., 5-30 mesh or 10-25 mesh, e.g., 15-20 mesh). Microorganisms may be present in the above-mentioned flavors, and microorganisms may deteriorate the hygiene (microbial stability) of the bacon during the dispensing process. Therefore, in order to remove microorganisms growing on the spices, especially spices of natural materials, the spices may be coated on the treated pork after primary sterilization, before or after pulverization. Based on measurements prior to performing the coating, the primarily sterilized flavor used in the present disclosure may contain thermophilic bacteria at a concentration of less than 1,000CFU/g, specifically less than 500CFU/g, more specifically less than 10CFU/g, thereby enabling improved microbial stability of the finally prepared treated pork. In addition, it is preferable that the spices are covered in a sufficient amount so that the flavor of the treated pork can be improved and that the spices can be visually recognized.

Furthermore, even if covered with spices after sterilization as described above, the problem of deterioration of hygiene due to microorganisms may not be completely solved, and thus the thus prepared bacon may be sterilized once again. The sterilization process may be any sterilization method commonly used in the conventional food industry, such as retort sterilization, hot water sterilization, steam sterilization, and the like. For example, the sterilization process may be performed by heating at a temperature of 60 ℃ to 100 ℃ or 65 ℃ to 85 ℃ (e.g., 70 ℃ to 80 ℃) for 5 minutes or more.

In one embodiment of the present invention, the bacon product is prepared by sealing the bacon prepared as described above with a packaging material. In particular, the bacon may be sealed under vacuum conditions so that the bacon may be completely closed and tightly sealed from the outside.

Furthermore, in one embodiment of the present invention, the bacon product having the treated pork sealed in the packaging material as described above may be "additionally" heated as it is. Additional heating is a process for completing the flavor or texture of the bacon while sterilizing microorganisms from the flavors contained in the bacon of the present disclosure, or may be microorganisms introduced during packaging of the bacon. The additional heating is a hot water method, and may be performed by heating at a temperature of 60 ℃ to 100 ℃ or 65 ℃ to 85 ℃ (e.g., 70 ℃ to 80 ℃) for 5 minutes or more or 15 minutes or more, e.g., 30 minutes or more.

In addition, the bacon may be sealed together with a moisture absorbent material. During the additional heating process, a phenomenon of water separation from the bacon may occur, and by including a moisture absorbent material in the bacon product to absorb the water produced by the water separation phenomenon, the risk of deterioration of the external quality of the bacon or proliferation of additional microorganisms may be reduced. Thus, the packaging material enclosing the bacon or the moisture absorbing material enclosed with the bacon can be made of a material that does not deform or denature even under additional heating conditions and does not affect the flavour and hygiene of the bacon. For example, the packaging material may be polypropylene, polyethylene, nonwoven fabric, etc., and the moisture absorbent material may be Super Absorbent Polymer (SAP), sodium polyacrylate, pulp, etc.

The moisture-absorbing material comprised in the bacon product may be in the form of e.g. a sheet and may have a size of 10-500mm x 10-500mm or 20-300mm x 20-300mm and may be provided in a portion of the bacon not covered with the flavour. In addition, bacon may be sealed in a form having a predetermined volume of raw pork, and each bacon unit may be sealed separately so as to have the form having the predetermined volume as one unit, and one unit or two or more units of bacon may be included in one bacon product.

The bacon product of the present disclosure may be provided in the following states: a state in which bacon in which a flavor is coated on a portion of treated pork is individually sealed as a unit in a packaging material, or a state in which bacon sliced to a thickness of less than 0.5cm is formed into a group and sealed.

When the bacon product is sealed separately as a unit, bacon can be provided in an amount of 50-2,000g or 70-1,500g (e.g., 100-1,000 g). In addition, the bacon separately sealed in one unit may be provided in a form having bulkiness, such as a polygonal shape (e.g., a hexahedron or a cylinder).

In this case, the bacon sealed individually in one unit may be such that the edge of the shortest length of the three-dimensional shape (e.g., thickness) may be 0.5cm or more, 1cm or more, 3cm or more, or 5cm or more. In the case where bacon is provided in the form of leavening without slicing, bacon is provided in a state where the texture of pork itself is maintained, and therefore, there is an advantage in that various textures can be realized according to the taste of consumers.

In addition, the bacon separately sealed in one unit may contain 13-27 wt% or 15-25 wt% (e.g., 17-22 wt%) fat; 1.5-4 wt% or 2-3.5 wt% (e.g., 2.5-3 wt%) ash, defined by the total weight of inorganics, relative to 100 wt% of the total mass of the bacon.

In addition, in bacon sealed separately in one unit, for the color of a portion covered with a perfume, L in the color coordinate is 40 to 50 or 41 to 45 (e.g., 43 to 44), a is 10 to 15 or 11 to 14 (e.g., 12 to 13.5), b is 20 to 33 or 23 to 32 (e.g., 25 to 31), the chroma is 23 to 40 or 25 to 38 (e.g., 27 to 35), and the hue angle is 20 to 30 or 21 to 29 (e.g., 22 to 28), and the chroma (Δ E) in the period before and after the additional heating is 1 to 37 or 5 to 35 (e.g., 7 to 32).

Further, in the bacon sealed individually in one unit, the hardness measured under the following conditions was 1N to 12N or 1.5N to 10N: wherein a cylindrical probe having a diameter of 2cm is used to pierce into the bacon at a sample depth of 10mm at a speed of 2 mm/sec using a force of 5g as a sample identification condition, and then returned to the original position at a speed of 4 mm/sec; and the chewiness measured under the same conditions is from 1 to 12 or from 1.5 to 10. Hardness refers to the degree of hardness of the sample, which means the maximum peak occurring during the first compression under the above-mentioned measurement conditions, and chewiness refers to the property of allowing a solid sample to be swallowed. Basically, the two above characteristics are the texture criteria derived from the texture of bacon. Specifically, by performing additional heating after sealing the bacon in the packaging material, the hardness and chewiness can be improved to a level exhibiting more excellent sensory functions, for example, to a level where the hardness is 4N to 8N and the chewiness is 2 to 5.

In addition, in the bacon sealed individually in one unit, the total number of E.coli cells measured immediately after preparation after storage at a temperature of 10-15 ℃ for 20-36 days may be less than 200CFU/g, less than 100CFU/g, less than 50CFU/g, less than 20CFU/g, or less than 10CFU/g (e.g., 0 CFU/g). Furthermore, in bacon sealed individually in one unit, the total number of microorganisms of the large intestine group (Coliform) (e.g., Escherichia sp., Klebsiella sp., Citrobacter sp., Enterobacter sp., Erwinia sp., Aeromonas sp., Serratia sp., Hafnia sp., etc.), which are measured after storage at a temperature of 10-15 ℃ for 20-36 days immediately after preparation, may also be less than 200CFU/g, less than 100CFU/g, less than 50CFU/g, less than 20CFU/g, or less than 10CFU/g (e.g., 0 CFU/g).

Hereinafter, the present disclosure is described in detail with reference to examples.

However, the following examples are illustrative of the present disclosure, and the content of the present disclosure should not be limited by the following examples.

[ production example 1]

About 3-4kg of streaky pork was salted for 12 hours or more, formed in a cubic form of a total of 10kg to 13kg by being attached in series to an iron plate (width: 100cm, length: 20cm, height: 5.5cm), put into a smoker and smoked by smoke generated by burning oak, at a temperature of 55 ℃ to 90 ℃ for 180 minutes, to prepare treated pork. The treated pork was cooled, and then sterilized peppers pulverized to about 20 mesh size were sufficiently coated on one surface of the treated pork, thereby preparing bacon.

The thus prepared bacon was cut into units of 350g, and the resulting bacon was completely sealed with Polyethylene (PE) as one unit, thereby preparing thick bacon products covered with pepper without applying additional heat.

[ production example 2]

The thick bacon product coated with pepper prepared in preparation example 1 was additionally heated by a hot water method for 30 minutes in a state of being completely sealed with PE at a temperature of 70 to 80 ℃, and thus a thick bacon product to which additional heating was applied was obtained.

[ production example 3]

A thick bacon product covered with garlic/basil without applying additional heat was prepared in the same manner as in preparation example 1, except that sterilized garlic and basil pulverized to about 20 mesh size were used as spices instead of pepper.

[ production example 4]

The garlic/basil-covered thick bacon product prepared in the preparation example 1 was prepared by additionally heating the garlic/basil-covered thick bacon product by a hot water method for 30 minutes under a temperature condition of 70 to 80 ℃.

[ Experimental example 1]

Analysis results of microorganisms in bacon

The thick bacon products prepared in preparation examples 1 to 4 were stored at a temperature of 15 ℃ for 36 days immediately after the preparation, and after the bacon in each thick bacon product was separated from the packaging material, the presence/absence of escherichia coli was checked by the escherichia coli (e.coli, EC) culture method, and by the deoxycholic acid lactose agar method and 3M Petrifilm^TMThe Coliform counter plate checked for the presence/absence and total number of Coliform microorganisms. The results are shown in table 1 below.

[ Table 1]

Preparation examples	Total number of Escherichia coli	Total number of coliform microorganisms (CFU/g)
			1	Whether or not	30-150
2	Whether or not	Whether or not
			3	Whether or not	20-160
4	Whether or not	Whether or not

[ Experimental example 2]

Identification of bacon color

The bacon in each of the thick bacon products prepared in preparation examples 1 to 4 was separated from the packaging material, and the flavor on the surface of the bacon was removed. Under the same conditions, the resultant bacon was subjected to a total of 5 measurements with respect to L · (brightness), a · (redness), b · (yellowness), chroma, hue angle, and Δ E (chroma) using a colorimeter (JC 801, Color technology system Co, japan), and the average values of the measurement results were each shown in table 2 below. The standard substrate board has a value of L-93.73, a-0.12 and b-0.11.

[ Table 2]

[ Experimental example 3]

Physical Property analysis of treated pork

The bacon in each of the thick bacon products prepared in preparation examples 1 to 4 was separated from the packaging material, and physical properties with respect to hardness, cohesion, elasticity, chewiness and gumminess were measured using a physical property analyzer TA-XT Plus (Texture Technologies co., ltd., uk). A total of 20 measurements were made under the same conditions, and the average values of the measurement results are each shown in table 3 below.

The physical properties analyzer mimics the chewing behavior of a person in the mouth twice. A cylindrical metal probe of a physical property analyzer is vertically lowered at a controlled rate from a preset distance to a food sample. The probe is then raised again to the predetermined distance range and lowered again for a second chew. The force sensing device and transducer recognize the force applied to the sample to be measured and send data (force value, time of operation, and probe travel distance) to the computer. The definition of terms related to the measurement of physical properties and the conditions for the measurement of physical properties are as follows:

< definition of terms associated with measurement of physical Properties >

(1) Hardness (N): the force required to reach the predetermined deformation, which is the maximum force in the first chew

(2) Cohesion: degree of internal bonding required to form a food mass

(3) Elasticity: speed of return of deformed material to initial state before deformation after removal of deformation force

(4) Chewiness is as follows: number of chewing steps required for food to be swallowed (stickiness/elasticity)

(5) Adhesive strength (N): the force required to break down a semi-solid food (the property of bringing a sample in the semi-solid state into a state to be swallowed) (. cohesive. hardness)

< conditions for physical Property measurement >

And (3) probe: a cylindrical shape having a diameter of 2.5cm × 2.0 cm;

speed of probe descent to sample (pre-test speed): 2.0 mm/sec;

speed of penetration of the probe into the sample after the probe contacts the sample surface (test speed): 2.0 mm/sec;

speed of probe returning to initial position after penetrating sample (speed after test): 4.0 mm/sec;

distance that the probe recognizes the sample surface and penetrates the sample: 10.0 mm;

condition for probe to recognize sample (trigger type): force; 5.0 g.

[ Table 3]

[ Experimental example 4]

Analysis of bacon composition

The bacon in each of the thick bacon products prepared in preparation examples 1 to 4 was separated from the packaging material, and the contents of moisture, fat, protein and ash inside the bacon were measured. More specifically, according to the AOAC method (1990), moisture was quantified by a method of heat drying under atmospheric pressure; quantifying the protein by a semi-micro Kjeldahl method; fat was quantified by the Soxhlet method; and ash is quantified by a dry ashing process. The results are shown in table 4 below.

[ Table 4]

Preparation examples	Moisture content (%)	Fat content (%)	Protein content (%)	Ash content (%)
					1	59.2	2.92	17.1	15.2
2	61.1	17.5	16.7	2.6
					3	61.5	2.72	15.9	16.5
4	57.2	21.5	15.8	2.84

Although preferred preparation embodiments of the present disclosure have been described above, the scope of the present disclosure is not limited to the specific preparation embodiments described above, and those skilled in the art will be able to make appropriate modifications and variations within the scope of the present disclosure described in the appended claims.