AU2021100690A4 - A method to prepare water activity regulator used for jerky products and its application - Google Patents
A method to prepare water activity regulator used for jerky products and its application Download PDFInfo
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- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 54
- 108010084695 Pea Proteins Proteins 0.000 claims abstract description 26
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- 238000006243 chemical reaction Methods 0.000 description 4
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- 239000007788 liquid Substances 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
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- 102000008934 Muscle Proteins Human genes 0.000 description 2
- 108010074084 Muscle Proteins Proteins 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
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- 238000011033 desalting Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 2
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- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 230000001055 chewing effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/288—Synthetic resins, e.g. polyvinylpyrrolidone
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention relates to a method to prepare water activity regulator used for jerky
products and its application, belonging to the technical field of food additives. The water
activity regulator of jerky products comprises the following ingredients (w/w): 0.5-1%
linseed gum, 0.5-2% propylene glycol and 10-20% pea protein hydrolysate. The invention
provides an effective and practical water activity regulator for jerky products which can
significantly reduce the water activity and increase the moisture content of the jerky products,
conferring the excellent tenderness and taste to the prepared products. Additionally, the water
activity regulator also presents remarkable inhibition effect for lipid oxidation of the jerky
products during storage time.
Description
A method to prepare water activity regulator used for jerky products and its
application
[01] This invention relates to the technical field of food additives, in particular to a method to prepare water activity regulator used for jerky products and its application.
[02] Jerky products are a kind of traditional leisure food in China. In recent years, Jerky products industry has become one of the fastest developing ones in the field of meat products industry. Jerky products are a type of dried meat products undergoing the processes of sun drying, boiling, frying, baking, cooling and drying, which is an important branch of Chinese traditional meat products that mainly represented by jerky, dried meat slice, dried meat cutlet and dried meat floss. There were sayings of "dried meat" and "preserved meat" early stated in ancient Chinese literature of "Zhou Li".
[03] Jerky products not only rich in high protein content and rich nutrition, but also have the advantages of storage resistance, small volume, light weight and easy transportation. However, nowadays jerky products are plateaued with series problems such as rough texture, being too stiff for chewing, poor taste along with quality deterioration caused by microorganisms or oxidation during storage.
[04] The existing technology used to solve the problems mentioned above includes: 1) Using ultrasonic, ultra-high pressure and protease to pre-treat the raw meat for improving the tenderness of jerky products, 2) Adding vegetable and fruit ingredients (such as carrots, apples, celery, tomatoes, etc.) in jerky products to improve color retention and tenderness of the meet, 3) Baking at low, medium and high temperature to promote the quality of the products; 4) Adding preservatives and antioxidants to prolong the storage time of the products. However, in order to ensure the quality of jerky products, it is necessary to combine the above methods, the preparation processes are complicated.
[05] The purpose of the invention is to provide an effective and practical water activity regulator for jerky products. With simple operational processes required, the water activity regulator provided by the current invention can improve water activity, decrease shear force, relaxation time, bacteriostasis and oxidation inhibition of the jerky product, and increase the moisture content at the same time.
[06] The water activity regulator for jerky products provided by this invention comprises the following ingredients (w/w): 0.5-1% linseed gum, 0.5-2% propylene glycol and 10-20 % pea protein hydrolysate.
[07] Preferably, it comprises the following ingredients (w/w): 0.6-0.8% linseed gum, 0.6-1.2% propylene glycol and 12-16% pea protein hydrolysate.
[08] Preferably, it comprises the following ingredients (w/w): 0.7% linseed gum, 0.8% propylene glycol and 13.5% pea protein hydrolysate.
[09] The jerky product with the described water activity regulator provided by this invention is comprised with ingredients (w/w): 90-110% raw meat, 2-6% water activity regulator for jerky products
[010] The invention also provides the preparation technology to make the jerky product described above, including the steps as follows:
[011] Preferably, the mentioned the ratio (w/w) of water activity regulator and stewed raw meat is 3:100.
[012] Preferably, the marinating time of the meat is 6-12 h.
[013] The food regulator of reducing water activity for jerky products provided by this invention comprises the following ingredients (w/w): 0.5-1% linseed gum, 0.5 2% propylene glycol and 10-20% pea protein hydrolysate. The linseed gum combines with muscle protein to form a certain network structure, which promote the system to retain the water; Propylene glycol improves the water holding capacity of the system and reduces the water activity; Pea protein hydrolysate provides a large number of carboxyl groups that interacts with protein in meat to hold the water. The water activity regulator provided by this invention can both increase the water content and reduce the water activity and improve the water distribution at the same time, ensuring the product own moderate hardness, better flavor, appearance, color retention and quality of the product, it can also effectively inhibit the oxidation of lipid and protein during the storage time.
[014] According to the invention, the water activity regulator is used as a raw material, which is processed with raw meat to obtain the jerky product. The jerky product provided by this invention has the feature of low water activity, low shear force and relaxation time, high water content, good bacteriostasis and oxidation inhibition capability, and having great tenderness and taste.
[015] The water activity regulator for jerky products provided by this invention comprises the following ingredients (w/w): 0.5-1% linseed gum, 0.5-2% propylene glycol and 10-20 %pea protein hydrolysate.
[016] The water activity regulator for jerky products provided by this invention comprises 0.5-1% linseed gum, preferably to be 0.6-0.8%, more preferably to be 0.7%. The linseed gum combines with muscle protein to form a certain network structure, which promote the system to retain the water. This invention does not particularly limit the source of linseed gum, the commercially available linseed gum which is well known to those skilled in the art can be adopted.
[017] The water activity regulator for jerky products provided by this invention comprises 0.5-2% propylene glycol, preferably to be 0.6-1.2%, more preferably to be 0.8%. propylene glycol can improve the water holding capacity of the system and reduce the water activity; This invention does not particularly limit the source of propylene glycol, the commercially available propylene glycol which is well known to those skilled in the art can be adopted.
[018] The water activity regulator for jerky products provided by this invention comprises 10-20% of pea protein hydrolysate, preferably to be 12-16%, more preferably to be 13.5-15%. pea protein hydrolysate described in this invention can provides a large number of free amino acid and carboxyl groups that interacts with protein in meat to hold the water, thus increasing the water content in the product.
[019] In the present invention, the preparation method of the pea protein hydrolysate preferably comprises the following steps:
[020] Carrying out enzymolysis on pea protein and alkaline protease at °C-55°C for 4-8h; Ultrafiltering the feed liquid obtained by enzymolysis to obtain filtrate with molecular weight less than 3kDa;
[021] Desalting and drying the filtrate to obtain pea protein hydrolysate
[022] According to the invention, the pea protein and alkaline protease are mixed for enzymolysis reaction; In the embodiment of the present invention, alkaline protease can be specifically added to pea protein. In the present invention, the temperature of the enzymolysis reaction is preferably 40-55°C, preferably to be 50°C; The enzymolysis reaction time is preferably 4-8h, more preferably 6h.
[023] According to the invention, the pea protein is preferably pea protein powder, and there is no special limitation on the source of the pea protein powder by this invention, the commercially available pea protein powder which are well known to those skilled in the art can be adopted. In the present invention, the ratio of the alkaline protease to pea protein is preferably: 40-55, preferably: 50.
[024] According to the invention, the enzymolysis is preferably carried out under the condition that the pH value is 7.8-8.5, and the pH adjustment is preferably carried out by using 1mol/L NaOH; According to the invention, after the enzymolysis reaction, the pH value of the obtained feed liquid is preferably adjusted to 7.0 preferably by 1mol/L hydrochloric acid.
[025] After the enzymolysis, the invention preferably carries out enzyme inactivation treatment on the reaction system to obtain enzymolysis products. The method for inactivating enzyme in the present invention is not particularly limited, and conventional inactivating methods well known to those skilled in the art can be adopted, such as boiling water bath sterilization for 10-15 min.
[026] After obtaining the enzymolysis product, the invention preferably ultrafilters the obtained feed liquid to obtain filtrate with molecular weight less than 3kDa. Before the ultrafiltration, the feed liquid is preferably centrifuged, and the supernatant obtained by centrifugation is ultrafiltered. Preferably, the centrifugal force is 8000-10000g, more preferably 9000 g; ;The centrifugation time is preferably 15
min, more preferably 20-30 min.
[027] There is no special restriction on the ultrafiltration in the present invention, and ultrafiltration can be performed by using an ultrafiltration membrane well known to those skilled in the art;
[028] After ultrafiltration, desalting and drying the obtained filtrate with molecular weight less than 3kDa to obtain pea protein hydrolysate. In the present invention, there is no special limitation on the desalination, and the desalination operation well known to those skilled in the art can be adopted. In the present invention, the drying method is not particularly limited, and a drying method well known to those skilled in the art can be used, for example, freeze drying is preferred.
[029] There is no special limitation on the preparation method of the water activity regulator in the present invention, and the preparation method of the composition well known to those skilled in the art can be adopted, for example, the weighed linseed gum, propylene glycol and pea protein hydrolysate are mixed to obtain the water activity regulator. The use method of the water activity regulator is not particularly limited in the present invention, and the use method of food additives well known to those skilled in the art can be adopted. In the embodiment of the present invention, the water activity regulator is preferably dissolved in broth.
[030] The jerky product of the present invention preferably comprises 90-110% of raw meat, preferably 100%. There is no special limitation on the raw meat in the present invention, and the raw meat commonly used for dried meat products that is well known to those skilled in the art can be adopted. The dried meat product of the present invention preferably comprises 2-6%, preferably 3%, of water activity regulator described in the above technical method. In the invention, the ratio of the regulator to the stewed raw meat is 3: 100.
[031] The jerky products of the present invention preferably further include seasonings, which are not particularly limited in the present invention, and can be combined with conventional meat seasonings. The invention also provides a preparation method of that jerky product, which comprises the following steps: Stewing the raw meat, then mixing it with the water activity regulator mentioned in description of the invention for marinating , and simmering the meat until the stewing juice is thicken, and baking the meat dry to obtain the jerky product. According to the invention, the raw meat after stewing is preferably marinated by adding the water activity regulator. In the present invention, the stewing is not particularly limited, and the stewing method of meat well known to those skilled in the art can be adopted. According to the invention, the cooked raw meat is preferably sliced after stewing and then mixed with the water activity regulator.
[032] After slicing the raw meat, the invention preferably adds water activity regulator and seasoning for marinating; In the present invention, the marinating time is preferably 6-12h, preferably 8h.
[033] After the meat is soused, the invention preferably carries out juice collecting, roasting, baking, cooling and vacuum packaging to obtain the final jerky products.
[034] The water activity regulator of jerky products, a type of jerky products and its preparation method according to the present invention are further introduced in detail with specific embodiment. The technical scheme of the present invention includes but is not limited to the following embodiment.
[035] Embodiment 1
[036] Choose mutton as raw material for dried mutton products.
[037] Taking 1kg of leg meat was taken as the main raw material, cleaning, stewing and cutting the meat into 3cm thick slices, and then marinating it: 400g of seasoning was added, including 2% salt, 15% brown sugar, 5% maltose, 0.6% chili powder, 0.2% spiced powder and 20% pork soup; 45g of water activity regulator (based on the mass of jerky product water activity regulator, 0.5% linseed gum, 1% propylene glycol and 18.5% pea protein hydrolysate). Marinating, collecting juice, roasting, baking, cooling it and vacuum packaging to obtain dried mutton products.
[038] Embodiment 2
[039] Selecting Lean pork as raw meat to make dried pork products.
[040] Taking 2kg lean pork as the raw material, cleaning, stewing and cutting the meat into 3cm thick slices, and then marinating: adding 820g seasoning, including 1.8%salt, 16% brown sugar, 6% maltose, 0.3% chili powder, 0.8% spiced powder and 12% pork soup; 60g of water activity regulator (based on the mass of jerky product water activity regulator, 0.6% linseed gum, 0.8% propylene glycol and 11% protein hydrolysate). After the process of marinating, collecting juice, roasting, baking, cooling and vacuum packaging the processed meat to obtain dried pork products.
[041] Example 3
[042] Selecting 5kg of beef was selected as raw meat to make dried beef products. Taking beef hind leg meat as the main raw material, the beef hind leg meat was cleaned, stewed, cut into 2.5cm thick slices, and then marinated: adding 2.2kg of seasonings, including 1.5% salt, 20%. brown sugar, 3% maltose, 0.5% chili powder, 0.3% spiced powder and 15% pork soup; 300g of water activity regulator (based on the mass ofjerky product water activity regulator, 0.8% linseed gum, 1.5% propylene glycol and 15% pea protein hydrolysate). After the process of marinating, collecting juice, roasting, baking, cooling and vacuum packaging the processed meat to obtain dried beef products.
[043] All conditions of the control group were the same as those of embodiment 3, except no adding water activity regulator to jerky products.
[044] The indexes of beef jerky added with moisture regulator were compared with those of control group. The comparison results are shown in Table 1 and Table 2. The water activity, shear force and relaxation time T21 decreased significantly (P < 0.05), while the water content and L*- value increased significantly (P< 0.05). After six months of storage, it was found that the sensory score of dried beef products added with water activity regulator was significantly higher than that of the control group (P
< 0.05), while the POV value and TBARS value were significantly lower than those of the control group (P< 0.05). Combined with the above results, it was shown that water activity regulator can not only improve the quality of products, but also inhibit lipid oxidation.
[045] Tablet 1 Comparison of various indexes between treatment group and control group on the day 0
Project Water Water Shear L* a* b* Content/% Activity force/N Control Group 15.83± 0.689± 117.15 34 .18±0.3 7b 14.17±0.20a 18.1±0.41a 0.64b 0.007a 1.62a Treatment Group 21.82± 0.625± 84.40± 37.32±0.82a 13.11±0.82a 14.29±1.76a 0.62a 0.0061 1. 9 7b Overall T21/ms POV/meq-kg- Total number of acceptability/score TBARS/mg-kg- Colony /log cfu-g
Control Group 8.05±0.21a 13.50± 1.68±0.25a 1.43±0.16a 2.59±0.36a 0.10a
Treatment 8.30±0.28a 9.13±0.07b 1.34±0.15a 1.08 ±0.09a 2.26±0.19a Group
[046] Tablet 2 Comparison of various indexes between treatment group and control group in the 6 th month time
Pojec Water Water Shear L* a* b* t Content/ Activit force/N % y Control 32.29.43 12.41±0.43a 15.74+ Group 13.89± 0.704± 102.65± 0.88a 0.48a 0.77b 0.008a 0.91a Treatment 35.23.57± 10.79±0.55a 11.97+ Group 18.73 0.635± 81.00± 0.94a 0.36b 0.49a 0 .0 0 6 b 1 4 1b Overall T21/m POV/meq-kg TBARS/mg.kg Total acceptability/score s -1 -1 number of Colony/lo g cfu-g-1 Control Group 6.30±0.36b 12.55± 19.01±1.08a 8.49±0.21a 7.29± 0.09a 0.34a Treatment Group 7.26±0.25a 8 .12±0.08b 9 .4 5 ±0. 7 7 b 5. 4 9 ±0.3 6b 6.21± 0.20b
[047] Although the invention has been described with reference to specific examples, it will be appreciated by those skilled in the art that the invention may be embodied in many other forms, in keeping with the broad principles and the spirit of the invention described herein.
[048] The present invention and the described embodiments specifically include the best method known to the applicant of performing the invention. The present invention and the described preferred embodiments specifically include at least one feature that is industrially applicable
Claims (7)
1. Water activity regulator for jerky products is characterized in that it comprises the following ingredients (w/w): 0.5-1% linseed gum, 0.5-2% propylene glycol and -20% pea protein hydrolysate.
2. According to claim 1 the water activity regulator is characterized in that it comprises the following ingredients (w/w): 0.6-0.8% linseed gum, 0.6-1.2% propylene glycol and 12-16% pea protein hydrolysate.
3. According to claim 1 the water activity regulator is characterized in that it comprises the following ingredients (w/w): 0.7% linseed gum, 0.8% propylene glycol and 13.5% pea protein hydrolysate.
4. According to any claim among claim1-3, the dried meat product with the described water activity regulator is characterized in that the described dried meat products comprises the following ingredients (w/w): 90-110% raw meat, 2-6% water activity regulator for dried meat products
5. According to claim 4, the described jerky products is characterized in comprising the following steps:
Adding water activity regulator to the stewed raw meat, then marinating, simmering and baking the meat to obtain jerky products
6. According to claim 4, the preparation method is characterized in that the ratio of water activity regulator and stewed raw meat is 3:100.
7. According to claim 4, the preparation method is characterized in that the time of marinating is 6-12 h.
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| AU2021100690A AU2021100690A4 (en) | 2021-02-03 | 2021-02-03 | A method to prepare water activity regulator used for jerky products and its application |
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| Application Number | Priority Date | Filing Date | Title |
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| AU2021100690A AU2021100690A4 (en) | 2021-02-03 | 2021-02-03 | A method to prepare water activity regulator used for jerky products and its application |
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| AU2021100690A Ceased AU2021100690A4 (en) | 2021-02-03 | 2021-02-03 | A method to prepare water activity regulator used for jerky products and its application |
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| AU (1) | AU2021100690A4 (en) |
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2021
- 2021-02-03 AU AU2021100690A patent/AU2021100690A4/en not_active Ceased
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