JP2690115B2 - Jerky manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing jerky, that is, dry meat, and more specifically, it is a high-quality meat dry product having a soft, supple, and brittle texture. The present invention relates to a method for producing a product quickly and hygienically.

[Conventional technology]

Although dried meat products have a long history and various types of products have been developed, products manufactured on a commercial scale are roughly classified into dry beef type, jerky type, Schalke type, and dried meat type. Of these,
Beef jerky, which is produced in the United States and our country, originates from so-called Indian dried meat,
At present, the manufacturing method has been variously improved so as to be suitable for factory production.

That is, beef fat and fascia removed to make only red meat, nitrite or salt salt, salted salt of salt containing sugar, salted meat chunks are sliced and laid on wire mesh. Put them side by side in the drying room or drying tunnel, temperature 40 ~ 50 ℃,
A method of drying at a wind speed of 3 m / s and commercializing the product is known as a general method for manufacturing jerky.

Furthermore, a method is known in which salted meat is filled in a stainless steel box, boiled or steamed until the center temperature reaches 63 ° C, sufficiently cooled, and then sliced and dried.

According to the former method, a crimson and transparent product can be produced, but it is very hard, stiff, and difficult to bite, and the production cost is considerably high. Also,
In the latter case, the color is slightly darkened, there is no transparency, and the flavor is reduced. Besides, it is slightly brittle compared to the former, but still hard,
It has a scary texture.

In addition, in China and Taiwan, a soft, supple, and dry meat product having a brittle texture is manufactured, but the manufacturing process, that is, pickling of the meat and subsequent drying requires a long time, There are many problems as commercial-scale production means, such as poor production efficiency and unfavorable hygiene.

As described above, the conventional method for producing a dried meat product has advantages and disadvantages, and in the past, the product itself is mainly hard, stiff, and has a texture that is difficult to bite, especially for people with weak teeth. It was difficult to eat, and there was not enough image as an attractive food.

[Problems to be solved by the invention]

Therefore, the present inventors have deepened the recognition that the development of a new product that aims to improve the image of a dried meat product and enables the expansion of consumption is an important issue in this industry, and the problems of the conventional technology are solved. As a result of various studies, when a livestock meat is dried, its texture is soft, supple, has a brittle texture, and develops a new manufacturing method for quickly and hygienically producing dry meat that is easy for anyone to eat. I deeply recognized that is a matter of urgent need and started research.

[Means for solving the problem]

Based on such a technical background, the inventors of the present invention have conducted intensive studies, and as a result, uniformly inject the sugar liquid containing brown sugar into the sliced raw meat and then dry it to obtain a high-quality dried meat. The present invention has been completed by finding that a product can be manufactured quickly and hygienically.

An object of the present invention is to provide a method for rapidly and hygienically producing a high-quality dried meat product having a soft texture, a supple texture, and a brittle texture.

The present invention comprises the following technical matters (1) to (5), and the present invention includes all the inventions (1) to (5).

(1) A method for producing dried meat, which comprises uniformly injecting a sugar solution containing brown sugar into sliced raw meat, and then performing primary drying and secondary drying.

(2) The method for producing dry meat according to the above (1), wherein the sugar solution is a sugar solution containing 30% or more of brown sugar in all sugars.

(3) The method for producing dry meat according to the above (1), wherein the sugar solution is uniformly injected so that the sugar content in the final product is 35 to 40%.

(4) The method for producing dried meat as described in (1) above, wherein the primary drying is performed by covering the raw meat after injecting the sugar solution with a breathable film and performing ventilation drying.

(5) The method for producing dried meat as described in (1) above, wherein the secondary drying is performed by intense heat drying at a temperature of 140 to 200 ° C.

Subsequently, the configuration of the present invention will be described in detail.

1. Method and volume of injection of sugar solution Add sugar solution to the sliced meat with a thickness of about 3-5 mm so that the sugar concentration in the final dried product is 35-40%, that is, 35-40g / 100g. Is preferred. As an example, when the concentration of the sugar solution is 50 to 60%, 50% of the sliced meat weight is added. Subsequently, when the sliced meat and the sugar solution are massaged or tumbled for 4 hours or more, the sugar solution uniformly penetrates into the meat. It is essential for the sugar solution to contain brown sugar in the total sugar used, preferably at least 30% (Fig. 1). Raw meat is preferably beef or pork, but any other edible meat. Even if it is, it can be used as a target material of the present invention.

2. Conditions for primary drying Dry the meat after the massage until the water content becomes 20 to 25%. As a drying method, it is dried at a temperature of 10 to 70 ° C. until it reaches the above-mentioned water content, but if it is a normal drying method, the meat surface is hardened and the evaporation of the inner water content is hindered. As a result, it cannot be dried to the target water content, and the meat surface is hardened, resulting in a jerky texture with a hard texture, which is not preferable.

In order to prevent such defects, it is important to suppress the rapid evaporation of water from the meat surface. As a method thereof, it is preferable to cover the meat with a natural warp, cotton, polyester cloth, or a breathable film such as a collagen film or a fibrous casing, and dry at the above temperature. It can also be dried as it is in an environment where the humidity is controlled to 75-85%.

Of course, the higher the temperature, the shorter the time required for drying, but it is most effective to carry out at 40 to 60 ° C, and the quality is also good. When the temperature is lower than this, it takes 2 to 4 days to dry, and therefore, in terms of cost.
Hygiene is also undesirable.

3. Secondary drying conditions The semi-finished product that has been dried to the specified water content under the above conditions is further dried to a water content of 16 to 20%. As a drying method, in order to give the texture a brittleness
Dry at a high temperature of ℃. Of course, it goes without saying that the higher the temperature is, the shorter the time required for the predetermined drying is.

[Effects of the Invention] According to the production method of the present invention, it is possible to quickly and hygienically produce high-quality dry meat that is not sticky, soft, supple, and has a crunchy texture even with an inexpensive drying method using ventilation drying. There are advantages.

Further, almost no food spoilage bacteria such as bacteria, molds and yeasts are detected in the product of the present invention, and the product of the present invention has a characteristic of high preservability. This is a peculiar effect obtained by high temperature treatment by secondary drying in addition to a decrease in water activity due to the addition of a high concentration of saccharides, and has an extremely high industrial utility value.

If brown sugar is not contained in the sugar solution, brittleness of the product is not obtained, and the brittleness of the product is a unique effect obtained only when brown sugar is used (Fig. 1).

Next, the present invention will be described more specifically by describing examples of the present invention.

[Example 1] 1 kg of pork sliced meat having a thickness of about 3 mm was mixed with 70% by weight of sugar containing 30% of brown sugar, 10% by weight of pure oil, 0.5% by weight of salt, and 2.3% by weight of spices. Massaged under vacuum with 500g of seasoning solution for 8 hours. This meat is covered with wood,
It was dried by aeration at 10 ° C for 3 days. The wood was removed from this semi-dried product, and this was subjected to secondary drying at 200 ° C for 2 minutes. The obtained dried meat had a water content of 17.3% and a water activity of 0.673. The sucrose content in the meat was 48.4 g / 100 g dry matter, and the cutting strength was 1.24 kg. It had a non-greasy, soft, supple, brittle and easy-to-bite texture.

[Example 2] 1 kg of pork sliced meat having a thickness of about 3 mm contains 60% by weight of sugar containing 30% of brown sugar, 10% by weight of pure oil, 0.5% by weight of salt, 2.3% by weight of spices, etc. Massaged under vacuum with 500g of seasoning liquid for 16 hours. The meat was covered with an edible collagen film and dried by aeration at 40 ° C. for 4 hours. this
It was subjected to secondary drying at 140 ° C for 10 minutes. The obtained dried meat had a water content of 16.7% and a water activity of 0.651. The sucrose content in the meat was 41.7 g / 100 g dry matter, and the cutting strength was 0.97 kg. It had a non-greasy, soft, supple, brittle and easy-to-bite texture.

[Example 3] Meat massaged under the same conditions as in Example 2 was covered with a polyester cloth and dried under aeration for 3 hours at 65 ° C. This was subjected to secondary drying at 160 ° C. for 4 minutes. After cooling, the fabric was removed. The obtained dried meat has a water content of 15.9% and a water activity of 0.64.
Was 4. The sucrose content in the meat had the same value as in Example 2, and the cutting strength was 1.16 kg. This is not sticky,
It had a soft, supple, brittle, and easy-to-bite texture.

Almost no bacteria were found in any of the products,
It was a safe product from a food hygiene standpoint.

[Brief description of the drawings]

Figure 1 shows the effect of sugars on the quality of jerky products.

Claims (5)

(57) [Claims] 1. A method for producing dried meat, which comprises uniformly injecting a sugar solution containing brown sugar into sliced raw meat, and then performing primary drying and secondary drying. 2. The method for producing dry meat according to claim 1, wherein the sugar solution is a sugar solution containing 30% or more of brown sugar in all sugars. 3. A sugar solution having a sugar content of 35-40% in the final product.
The method for producing dried meat according to claim 1, wherein the dried meat is uniformly injected so that 4. The method for producing dried meat according to claim 1, wherein the primary drying is performed by covering the raw meat after injecting the sugar solution with an air permeable film and drying by ventilation. 5. The method for producing dried meat according to claim 1, wherein the secondary drying is carried out by intense heat drying at a temperature of 140 to 200 ° C.