JPS5817571B2 - Method for producing meat-like jerky - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION This invention relates to a method for producing meat-like jerky.

Meat jerky was made by American Indians in ancient times by cutting beef into strips and drying them in the sun, but during the American pioneering era and subsequent wars, attention was paid to its storability and light weight as a portable food, and its manufacturing method was developed. Uke has been inherited in modern civilization with the improvement of ``Uke''.

Even though there is a global food crisis today, eating habits have improved in developed countries, and meat jerky has come to be loved as a highly palatable luxury delicacy.

In recent years, in the production of meat jerky, raw meat is
Sliced meat blocks, ground meat, meat paste, etc. are used, and various industrial methods other than sun drying are used for the drying process.

However, the method using sliced meat or ground meat
Because it is necessary to remove skin, fat, and streaks, it takes a lot of effort to prepare the raw meat, and because the product is a concentrate of meat, the drying yield is extremely high at about 30%. The current situation is that the products are low and have no choice but to be extremely expensive.

In addition, unless the entire culm is controlled in the drying process, the fibrous structure of the meat will harden and shrink, resulting in excessive brittleness and loss of elasticity of the product, resulting in poor texture.

In addition, in methods using meat paste, the paste is usually made from bone and meat separated by a deboning machine, so although the price is not so much of an issue, the product is wet kelp-like and lacks the texture of meat. The drawback was that the texture was far from the original meat jerky texture.

Since the paste has a higher oil content than the red meat raw material, the product has an oily appearance, further reducing its commercial value, which makes it difficult to mix the meat paste with sliced meat or ground meat. This is a limiting factor.

This invention eliminates these drawbacks, reduces the labor involved in preparing raw materials, reduces curing shrinkage without strict control of the drying process, prevents excessive brittleness and loss of elasticity, and produces meat with good texture. This method provides a method for manufacturing jerky at low cost, and furthermore, the high bulk yield gives the product a thick feel, and even when meat paste is used as the meat raw material, it gives the product a textured feel. Even when the meat paste is mixed with ground meat or the like, it has the effect of producing almost no oil in the product.

This invention provides 5 to 5 fibrous proteins having a branched tuft-like structure.
5 parts (by weight, same below) of ground meat or meat paste95
~45 parts to make a total of 100 parts, mix seasonings, pigments, etc. as necessary, mold into a thin plate, and have a moisture content of 10~45 parts.
This is a method for producing meat-like jerky that is basically dried to a consistency of 25%.

A fibrous protein having a branched tuft-like structure is disclosed in US Pat.
No. 62671, No. 3662672 and patent application No. 1984-1
No. 6253 discloses a method in which a protein slurry is subjected to heated flow to impart molecular orientation, as exemplified by a method in which the protein slurry is pumped into a pipe heat exchanger having a back pressure generating orifice, heated and discharged through the orifice. It can be produced by a method of discharging it into a reduced pressure section, and is different from ordinary fibrous proteins produced by a spinning method and fibrous proteins produced by extrusion from an ordinary extruder.

That is, fibrous protein is granular and is used in strip products such as meat jerky.

Fibrous protein produced by spinning is not suitable for fiber bundles. Even single fibers have a very weak fibrous texture, so many thin crucible fibers are made into fiber bundles using a binder such as albumin. Unless a considerable amount of these fiber bundles is added to the meat paste, adequate hardness will not be achieved.

Additionally, the fibrous structure of the spun fibrous protein is extremely dense, with at best voids that appear to have occurred after the elution of residual salts caused by neutralization, which improves the oily appearance that meat paste imparts to the product. I can't.

The fibrous protein with a branched tuft-like structure used in the present invention has excellent entanglement with meat raw materials and serves as a support for meat paste. It has the effect of preventing excessive brittleness and loss of elasticity of the product, and provides a product with a good texture.

It will be done.

It also increases bulk yield by preventing curing shrinkage.
It is also effective in giving the product a thick feel.

In addition, since the fibrous protein is obtained by releasing it into a low-pressure atmosphere, it has a bulky property and is excellent in authority, and a meat paste with a higher oil content than red meat is used.

However, it can prevent the product from having a greasy appearance.

When using the fibrous protein, the average fiber length should be 5 to 13.
It is preferable to cut it so that it becomes mm, and the pH
is preferably adjusted to 5.0 to 7.0.

If it is less than 5M, it will not give the product a fibrous texture;
If it exceeds mm, it will be difficult to mold, and the fibers in the product will be too noticeable as a jerky.

If the pH is less than 5.0, the product may have a sour taste or be too hard, and if the pH exceeds 7, the fibrous texture becomes weak and the chewiness of the product becomes weak.

Ground meat or/and meat paste is used as the meat raw material.

This meat raw material needs to be cut so finely that it can be molded, and is required to be cut to the extent that it can be cut through a plate with a mesh size of 9 rrrrn or less.

It is preferable to use minced meat with as much fat removed as possible, but if you are not using a large amount of meat paste, it is possible to remove fibrous protein with a branched tufted structure without removing it as strictly as before. The addition does not reduce the quality of the product.

As the meat paste, it is economical to use bone meat separated by a deboning machine, such as chicken paste or bok paste.

Salt can be added to these meat raw materials to increase their binding properties.

The blending ratio of the meat raw material and the fibrous protein having a branched tuft-like structure is 95 to 45 parts of the meat raw material, with the total of both being 100 parts.
Fibrous protein (approximately 65 parts water content) should be 5 to 55 parts.

If the amount of fibrous protein is less than 5 parts, the effect of addition will be small;
If the amount exceeds 5 parts, molding becomes difficult and good quality meat-like jerky cannot be obtained unless a considerable amount of binder other than the meat raw material is added.

Add seasoning to the mixture of meat raw materials and fibrous protein as needed.
Add colorants, etc.

A recommended liquid or the like may be further added to these, or a recommended smoke treatment may be performed during the drying process and before and after the drying process.

In addition to these, it is not prohibited to add soybean protein, wheat protein, casein, egg protein, etc., and starchy substances as binders or additives, but the overall meat jerky texture and flavor will be reduced. It is preferable that the ratio be 20 or less relative to the raw material.

The following raw materials are mixed well, molded, and dried into a thin plate.

As for the shaping method, any method can be used, such as rolling or rolling into a thin plate, press-fitting into a mold and slicing the blank, or slicing the bread after freezing. If so, heating such as steaming can be performed.

The thickness of the thin plate is preferably about 1.5 to 7H.

If it is less than 1.5wn, the meat-like shark 1- will have poor texture, and if it exceeds 7M, the product will be too thick and difficult to chew.

The degree of drying should be such that the moisture content is 10 to 25 inches.

If the moisture content is less than 10 parts, the product becomes very brittle due to the low moisture content, which is undesirable in terms of texture as a jerky, and also undesirable in terms of transportation of the flaky product.

If the moisture content exceeds 25 parts, the preservability as a preserved food is poor, and the texture of the jerky is not uniform.

As for the drying method, one that involves heating is preferred from the viewpoint of texture, and a hot air drying method is exemplified.

Dried thin sheets can be cut into sizes as needed.

The present invention will be explained below with reference to Examples.

Example 1 Minced chicken obtained through a 3M diameter plate and fat content 21%
chicken paste (mechanically deboned chicken paste), and fibrous soybean protein with a branched tuft-like structure ([
Fuji Pure 5P-90J manufactured by Funipurina Protein Co., Ltd.
Water content 65%) adjusted to pH 6.4 with soda carbonate and cut into fibers with a length of about 0.5 to 1 cm,
For each 100 parts, add a total of 10 parts of seasonings, spices, pigments, and coloring agents, mix well, and pour this into a molding frame with a depth of 2 mm and a length and width of 15 cm each. After spreading the material as uniformly as possible, a spatula was moved along the upper edge of the frame to remove the portion of the material that exceeded the height of the frame, resulting in a uniform thickness.

The thin plate-shaped raw material thus formed was then dried with hot air at 60° C. for about 4 hours to bring the moisture content of the product to about 20 parts.

Cut this into strips of 1.5 cm x 7.5 cm,
Table 1 shows the results of wall thickness measurement (measured on a portion of each of 4 specimens using a micrometer and averaged) and sensory test (7-point method based on a bipolar scale) conducted by 4 panelists.

A careful method for drying meat jerky is to dry it at 50℃ for 1 hour.
A method of gradually increasing the temperature, such as 55°C for 1 hour and 60°C for 1 hour, is sometimes used, but in this example, the temperature was increased to 60°C for 1 hour.
Partly because the drying is done in one step at °C, sample C group (those that do not use fibrous protein with a branched tuft-like structure) showed significant shrinkage during the drying process, increased brittleness, and slightly decreased elasticity. Although this is excessive, the addition of the fibrous protein clearly prevented shrinkage to a considerable extent (product wall thickness in the table) and prevented the excessive brittleness and loss of elasticity that the drying process imparted to the product (
Sections a and b of the sensory test).

In addition, in sample C group, as the amount of chicken paste added increased, the degree of oily appearance increased (section C) and the texture decreased (section d), but it was found that the addition of the fibrous protein Each was improved by

Note that it was not possible to mold the product to which 60 parts of fibrous protein was added.

Example 2 80 parts of ground beef obtained by passing beef red meat through a plate with a diameter of 4.5 rrtm, 20 parts of a fibrous protein with a branched tuft-like structure prepared in the same manner as in Example 1, and seasoning,
Thoroughly mix 10 parts of spices and coloring agent to obtain 110 parts of dough, and put this into frozen bread; 2c@X 10 after freezing.
Slice and cut to cm x 0.5 cm,
This was smoked at 50°C for 1 hour, further smoked at 55°C for 1 hour, and then dried with hot air at 60°C for 5 hours to obtain a product with a moisture content of 21 and a good chewy texture.

Claims (1)

[Claims] 1. Add 5 to 55 parts (by weight, same below) of fibrous protein having a branched tuft-like structure to 95 to 45 parts of ground meat or meat paste (total of 100 parts), and mix in seasonings, pigments, etc. as necessary. A method for producing meat-like jerky, which is characterized in that the jerky is molded into a thin plate and dried to a moisture content of 10 to 25%.