KR100730997B1 - Method for manufacturing jerky by using pork - Google Patents

Abstract

A method of manufacturing dried meat slices by mixing pork with seasoning material, tumbling and drying the pork by successively changing the treatment temperature and time is provided. The method produces quality dried meat slices by use of relatively cheap pork with low fat and is suited for the mass production of dried meat slices which meet consumer preferences. Pork is mixed with seasoning material, tumbled for 10min to 1hr, dried for 3.5hr by successively changing the treatment temperature and time and then cooled at 25deg.C for 30min. The drying process is performed at 55deg.C for 60min, at 65deg.C for 60min and 75deg.C for 90min or at 75deg.C for 90min, at 65deg.C for 60min and 55deg.C for 60min. The pork contains a chuck roll, tenderloin and rear leg portion. The pork is preferably sliced to 6 to 9mm in thickness, more preferably 7 to 8mm in thickness.

Description

Method of manufacturing beef jerky using pork {Method for manufacturing jerky by using pork}

1 is a flowchart illustrating a process of manufacturing beef jerky according to the present invention.

Figure 2 shows the comparison of the rehydration rate according to the immersion time of beef jerky using pork prepared under various drying conditions.

Figure 3 shows the change in the total number of bacteria in each manufacturing process of beef jerky using pork prepared under various drying conditions.

4 is a photograph showing beef jerky using pork prepared under various drying conditions.

The present invention relates to a method for producing a new beef jerky, and more specifically, (1) tumbling by adding beef jerky to the raw meat; And (2) sequentially adjusting the treatment temperature and time to dry; The process relates to a method for producing tender and hygienic beef jerky.

Beef Jerky is a traditional food that has a low mass and can be stored at room temperature compared to its abundant protein content. And chilbo fabrics), medicinal herbs (beef-fried and marinated in seasonings, dried), Jangpo and beef jerky.

Since the beef jerky uses only lean meat with a high content of lean meat, it is rich in protein, easy to store, and easy to carry. In particular, it is recognized as a very important food for growing children. However, most of the beef jerky manufactured and sold in Korea is evaluated by consumers as "tough and hard." Therefore, it is necessary to develop a tender beef jerky with a better sense of organization and to change consumer perception.

Currently, commercial beef jerky is manufactured and sold through a drying process of 3 to 5 hours, but its drying conditions and the like have not been established systematically. Therefore, in order to produce tender beef jerky with improved texture, it is necessary to first establish a suitable method of drying raw meat. In addition, excessively dried in the production of beef jerky promotes fat oxidation, excessive browning phenomenon, such as not only the deterioration of quality but also the texture of the beef jerky, so that the technology to prevent this must be developed together.

In particular, the texture of beef jerky is one of the most important factors for consumers to perceive quality. Factors affecting this texture include temperature (Arnau et al. , 1997), salt addition (Arnau et al ., 1998), time (Ruiz-Carrascal et al ., 1998) and moisture content (in beef jerky). Ruiz-Carrascal et al ., 2000; Virgili et al ., 1995). However, domestic beef jerky manufacturing technology has not yet been correctly presented in the process, and the drying system is also not equipped with a certain disadvantage because the quality of the beef jerky is not uniform for each manufacturer.

For reference, drying is the longest universal method of preservation of food, and the scientific principle of food preservation is to remove moisture so that enzymes cannot come into contact with or react with food. Intermediate Moisture Food (IMF) is basically a food that uses the principle of inhibiting the growth of microorganisms by lowering the water activity by drying. Beef Jerky is a technology that uses so-called hurdle technology in its manufacturing process. It is commercially available due to the obstacles in which salt, nitrite, pH, redox potential, drying, packaging, etc. are continuously applied to the inhibition of decaying microorganisms. Applicable food has become.

Looking at the technology related to the conventional beef jerky, Korean Patent Registration No. 10-0432238 discloses a method of processing soft beef jerky based on the pork. The raw meat in the chilled state is ground to a size of 10 mm, mixed with the salt solution and aged at low temperature for 0 to 2 ° C. for 48 hours, then at 45 ° C. for 30 minutes, at 55 ° C. for 30 minutes, and at 65 ° C. for 30 minutes. First drying, smoking at 65 ° C. for 25 minutes, second drying at 75 ° C. for 30 minutes, 80 ° C. for 60 minutes, and 82 ° C. for 60 minutes, followed by a final drying temperature of 82 ° C. under 60% humidity. It characterized in that the beef jerky is prepared by the process of slowly cooling for 4 hours at a temperature of 18 ℃.

In addition, the Republic of Korea Patent Registration No. 10-0028654 relates to the processing method of beef jerky, the seasoning solution is added to the raw meat made into a plate by slice processing and applied, then aged for 24 hours under the temperature 0 to 3 ℃ and put into a vacuum mixer temperature Rotate the seasoning solution for about 6 hours at 90 rpm under 3 ° C. Then, the jerky was dried by continuously treating it for 2 hours at a temperature of 65 ° C. for 2 hours, 2 hours at 82 ° C. for 2 hours, 2 hours at 60 ° C. for 3 hours, and 2 hours at 40 ° C. for 4 hours. It is proposed to produce.

However, these processing methods suggest a method of immersing and ripening for 24 to 48 hours or processing for a long time in a vacuum mixer in order to infiltrate the seasoning in the raw meat, so the drying process also requires a long time. .

According to the 2003 Ministry of Agriculture (Research on the Development of Group Food Products Using Pork Non-Popular Sites, August 2003, Ministry of Agriculture, Forestry and Gimcheonje, p. 33), the meat products were supplemented with soy sauce in the thin and widened state. In the case of manufacturing, it is suggested that the processing time can be shortened and the production yield can be improved by tumbling instead of immersion for 48 hours. In addition, even if the tumbling process is carried out for more than 1 hour, the yield does not increase more than that performed for 30 minutes, and because the meat tissue is thin, it is insisted that it is sufficiently effective for short tumbling. Furthermore, non-dried common pork or beef rapidly increases TBARS (thiobarbituric acid reactive substance) value after heat treatment above 70 ° C, which promotes fat oxidation, increases drying temperature, and significantly decreases water content and water activity over time. As drying progresses and oxidation accelerates, the average TBARS value increases by about 62% from the beginning of drying (Mei, L., Crum, AD and Decker, EA Development of lipid oxidation and inactivation of antioxidant enzymes in cooked pork and beef, Journal of food lipids , 1: 273, 1994; Lee, SK, Kim, ST, Kim, HJ and Kang, CG Effects of temperature and time on physicochemical properties of Korean goat meat jerky during drying, Korean Journal for Food Science of Animal Resources , 17 (2): 184-189, 1997).

Accordingly, the present inventors continued to develop a new type of beef jerky product under systematic drying conditions, and thus tumbling by adding beef jerky to the raw meat; And drying by adjusting the temperature sequentially for a short time; The present invention has been successfully completed by making a tender texture soft and hygienically safe by producing a beef jerky with a relatively simple process by producing a beef jerky with a low fat content.

It is an object of the present invention to provide a method for producing smooth and hygienic beef jerky under sequential drying conditions.

In order to achieve the above object, the present invention (1) adding the beef beef seasoning to the raw meat tumbling; And (2) sequentially adjusting the treatment temperature and time to dry; It provides a method of manufacturing beef jerky consisting of the process.

In detail, the present invention provides a method for preparing beef jerky which is sequentially dried at a temperature of 55 ° C. for 60 minutes, 65 ° C. for 60 minutes, and 75 ° C. for 90 minutes in the process (2), and then cooled at 25 ° C. for 30 minutes. do.

In addition, the present invention provides a method for producing beef jerky which is sequentially dried at a temperature of 75 ° C. for 90 minutes, 65 ° C. for 60 minutes, and 55 ° C. for 60 minutes in the process (2) and then cooled at 25 ° C. for 30 minutes. .

Hereinafter, the present invention will be described in detail.

The present invention provides a method for producing a soft and hygienic beef jerky which is dried by appropriately adjusting the treatment temperature and time.

Specifically, the present invention (1) mixing the raw meat and beef jerky tumbling while tumbling; And (2) provides a method for producing jerky consisting of a process of sequentially heating and drying within a short time.

At this time, the raw material in step (1) is preferably mixed with beef jerky tumbling for 10 minutes to 1 hour, it is more preferable to tumbling for 20 to 40 minutes. In addition, the raw material meat is preferably sliced in parallel with the muscle fibers, the slice is preferably 6 to 9 mm thick, more preferably 7 to 8 mm thick. In addition, it is desirable to remove excess adipose tissue in advance.

In addition, the raw material meat in the step (2) is preferably dried for 3 hours 30 minutes, it is more preferable to sequentially dry in a staircase or a reverse staircase method.

Specifically, the present invention (1) tumbling by adding beef jerky to the raw meat; And (2) sequentially drying at a temperature of 55 ° C. for 60 minutes, at 65 ° C. for 60 minutes and at 75 ° C. for 90 minutes and then cooling at 25 ° C. for 30 minutes; It provides a method of manufacturing beef jerky consisting of the process.

In addition, the present invention (1) tumbling by adding beef jerky to the raw meat; And (2) sequentially drying at a temperature of 75 ° C. for 90 minutes, 65 ° C. for 60 minutes and 55 ° C. for 60 minutes and then cooling at 25 ° C. for 30 minutes; It provides a method of manufacturing beef jerky consisting of the process.

The present invention provides a method of manufacturing beef jerky which can use not only beef but also pork as the raw meat, and in particular, pork, including sirloin, tenderloin, and hind leg, which are relatively inexpensive and low in fat.

Pork parts, including such sirloin, tenderloin and hind legs, have a higher content of lean meat than other parts, while the fat content is relatively low, resulting in a low rate of melted fat forming a film during the drying process. The drying process may be easier than making beef jerky with a high content of pork.

Hereinafter, the present invention will be described in more detail with reference to Examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Example 1 Preparation of Raw Meat

In the present invention, the domestic pork Fuji part 1 week after slaughter is purchased on the market and frozen (-21 ° C) and thawed in a 4 ° C refrigerator until the internal temperature is -1 to -2 ° C. The slices were sliced in parallel to a thickness of about 7-8 mm. Raw meat from this process was then used to remove excess fat tissue and to produce beef jerky.

Example 2 Preparation of Beef Jerky Seasonings

Beef jerky was used to prepare the beef jerky of the present invention was prepared in the following combination ratio (see Table 1). Water 10%, soy sauce 9%, salt 0.65%, starch syrup 4.71%, sugar 2%, sorbitol 6%, pepper 0.2%, ginger powder 0.1%, garlic powder 0.2%, sodium nitrite 0.07%, sodium citrate 0.01%, sorbic acid It was prepared with a component composition of 0.1% potassium, 0.036% sodium ersorbate, 0.1% again, 0.34% ground meat and 0.1% teriyaki seasoning. In other words, the sum of the beef jerky seasoning is 33.816% and this amount is added for 100 g of meat.

Mixing ratio of beef jerky material ratio(%) water 10 Soy sauce 9 Salt 0.65 Black syrup 4.71 Sugar 2 Sorbitol 6 pepper 0.2 Ginger powder 0.1 Garlic powder 0.2 Onion powder 0.2 Sodium nitrite 0.07 Sodium citrate 0.01 Potassium Sorbate 0.1 Sodium erbate 0.036 Again 0.1 Ground water 0.34 Teriyaki seasoning 0.1 Sum 33.816

Example 3. Preparation of Beef Jerky

Jerky of the present invention was prepared as follows (see Table 2). Raw meat and beef jerky prepared according to the procedure of the above example was placed in a tumbler (MHM 20, Vakona, Spain) and tumbling for 30 minutes. The jerky seasoned meat obtained after finishing this tumbling was placed in a tray and placed in a dryer (Enex-CO-600, Enex, Korea), dried under each drying condition, and then cooled to 25 ° C (see Table 2). The jerky thus prepared was placed in a PE / nylon bag, vacuum-packed, and then stored at room temperature, and various experiments were performed on the jerky as in the following examples.

Dry conditions of beef jerky Treatment District Course Description Control Drying of Beef Jerky on the Market Commercially 3 hours 30 minutes → 25 degrees Celsius (30 minutes) at 80 ℃ T1 55 degrees Celsius (60 minutes) → 65 degrees Celsius (60 minutes) → 75 degrees Celsius (90 minutes) → 25 degrees Celsius (30 minutes) T2 75 degrees Celsius (90 minutes) → 65 degrees Celsius (60 minutes) → 55 degrees Celsius (60 minutes) → 25 degrees Celsius (30 minutes)

Example 4 Investigation of the Contents of the Components of Beef Jerky

The present invention investigated the components of the jerky as follows (see Table 3). First, the general constituents of beef jerky were analyzed according to the AOAC method (1995) with moisture content of 105 ° C atmospheric pressure, crude protein content of Kjeldahl method, crude fat content of Soxhlet method, and ash content of 550 ° C by direct liquefaction (AOAC method). , 1995).

As a result, the moisture content of the general components of pork jerky according to the drying conditions was significantly higher than that of the step drying method (23.74%) and the staircase drying method (21.45%) than the conventional 80 ° C drying method (19.22%). (P <0.05). This result is in agreement with the data reported that domestic jerky circulated in the market manufactured by the drying method at 80 ° C is 20% level, and the other two treatments have a water content due to the difference in drying conditions different from that of commercial jerky. It was judged to increase.

In addition, crude protein was found to have a relatively high content of the beef jerky dried at 80 ℃, but there was no significant difference (p> 0.05). In addition, crude fat, crude ash, carbohydrate also showed no significant difference between beef jerky prepared under different drying conditions.

Comparison of General Components of Pork Beef Jerky Prepared with Various Drying Conditions Evaluation item Treatment Zone (%) Control T1 T2 Moisture content 19.22 ± 1.39 ^B 23.74 ± 1.93 ^A 21.45 ± 2.39 ^A Protein content 56.81 ± 1.56 53.78 ± 2.14 55.65 ± 1.90 Fat content 8.19 ± 0.10 7.89 ± 0.08 8.12 ± 0.06 Ash content 6.68 ± 0.92 6.28 ± 0.20 6.26 ± 0.50  All values are mean ± standard deviation. A, B: Different initial letters in the same row are significant (p <0.05).

The present invention examined the color of the jerky as follows (see Table 4). Specifically, the color of the beef jerky is determined by using a colorimeter (Chroma meter CR 210, Minolta Japan) to measure the L ^* -value representing lightness, the a ^* -value representing redness, and yellow color. B ^* -values indicating yellowness were measured and examined three times each. In this case, the standard color was contrasted using a calibration plate having an L ^* value of 97.83, a ^* value of −0.43, and b ^* value of +1.98.

As a result, the L ^* -value of the pork jerky according to each drying condition was significantly higher than that of the beef jerky dried in the staircase method (p <0.05), and the a ^* -value was 80 ℃. The dried beef jerky was significantly higher than the other treatments (p <0.05), and the b ^* -value showed the highest tendency to dry beef jerky in the staircase method and the lowest tendency to dry beef jerky in the cascading method (p <0.05).

Comparison of Physicochemical Properties of Pork Beef Jerky Prepared Under Various Drying Conditions Evaluation item Treatment Control T1 T2 pH 5.75 ± 0.08 5.75 ± 0.03 5.71 ± 0.04  Chromaticity L * 43.38 ± 0.81 ^AB 42.95 ± 1.04 ^B 43.63 ± 0.97 ^A a * 8.76 ± 0.64 ^A 8.19 ± 0.58 ^B 8.20 ± 0.59 ^B b * 3.19 ± 0.27 ^B 2.73 ± 0.37 ^C 3.94 ± 0.38 ^A Drying yield (%) 47.25 ± 0.60 ^C 49.58 ± 0.46 ^B 50.90 ± 0.76 ^A Water activity 0.59 ^B 0.68 ^A 0.69 ^A Lipid rancidity (TBA, mg / kg) 0.33 ± 0.07 ^A 0.27 ± 0.06 ^B 0.23 ± 0.04 ^B  All values are mean ± standard deviation. A to C: Different initial letters in the same row are significant (p <0.05).

Example 6 Investigation of Dry Yield, Water Activity, Normal Bacteria and Rehydration Rate of Beef Jerky

The present invention investigated the dry yield, water activity, general bacterial count and rehydration rate of beef jerky as follows (see Table 4). First, the dry yield was measured by weighing the raw meat, and then dried and then measured and compared again by measuring the weight of the raw meat. In addition, water activity was measured using a water activity meter (BT-RS1, Rotronic Switzerland), the general bacterial count was incubated for 48 hours at 37 ± 1 ℃ using a standard plate agar medium (plate count agar, Difco USA) The number of colonies generated after the egg was counted and measured. In addition, the rehydration rate was measured by applying the method of Yun et al. (1988) to measure the increased water content per sample and to calculate the percentage of the weight of the dry matter.

As a result, the dry yield was the highest yield (50.9%) of the dried beef jerky in the reverse staircase method, the lowest yield was dried jerky at 80 ℃ (p <0.05). In addition, significant water activity in the medium moisture foods was significantly higher (0.68 to 0.69) in the jerky dried stepwise and stepwise in proportion to the water content (p <0.05). In addition, the normal bacterial count was the lowest in jerky dried at 80 ° C, and the lower staircase jerky dried at higher temperature at lower temperature, but there was no significant difference between treatments (p> 0.05). In addition, the normal bacterial counts in all treatments showed a low level of about 10 ² to 10 ³ , and there was no problem in hygiene at all. In addition, the rehydration rate was measured using pork jerky soaked for 1 hour, and the beef jerky dried by step and stair step showed higher tendency than the beef jerky dried at 80 ° C. It was found to indicate.

Example 7. Investigation of Physical Properties of Beef Jerky

The present invention investigated the physical properties of the beef jerky as follows (see Table 5). Specifically, the physical properties of the beef jerky using a circular analyser (TA-XT2 i , Stable Micro Systems UK) to penetrate perpendicularly to the muscle fiber direction using a circular plunger on the beef jerky prepared above The head speed was measured at 2 mm / sec.

In addition, the sensory evaluation of beef jerky was composed of nine trained panel members, and the beef jerky prepared for each condition was scored on a scale of 10 out of 10 for color, flavor, year, juiciness, and overall taste. See Table 6). In the scorecard, 10 points are the best and 1 point is the worst quality. The results of the sensory test were used to test the significance between the mean value by Duncan's multiple range test (Statistics Analytical System, 1999, USA) program.

Comparison of Properties of Pork Beef Jerky Prepared Under Various Drying Conditions Evaluation item Treatment Control T1 T2 Hardness (kg) 5.61 ± 0.64 ^A 4.46 ± 0.50 ^B 4.37 ± 0.43 ^B Elasticity 0.83 ± 0.05 0.86 ± 0.05 0.88 ± 0.05 Cohesive 0.28 ± 0.04 ^A 0.25 ± 0.04 ^B 0.24 ± 0.04 ^B Gumseong (kg) 1.58 ± 0.28 1.11 ± 0.21 1.03 ± 0.20 Chewability (kg) 1.31 ± 0.25 ^A 0.95 ± 0.18 ^B 0.91 ± 0.19 ^B  All values are mean ± standard deviation. A, B: Different initial letters in the same row are significant (p <0.05).

Sensory Characteristics of Pork Beef Jerky Prepared Under Various Drying Conditions Evaluation item Treatment Control T1 T2 color 6.96 ± 1.00 7.58 ± 0.97 7.04 ± 1.23 zest 6.83 ± 1.13 7.46 ± 0.93 7.08 ± 1.35 year 6.00 ± 1.14 ^B 7.29 ± 0.91 ^A 7.17 ± 1.13 ^A Succulent 6.21 ± 1.10 ^B 7.38 ± 1.06 ^A 7.13 ± 1.15 ^A Overall preference 6.50 ± 1.53 ^B 7.58 ± 0.83 ^A 7.29 ± 0.95 ^A  All values are mean ± standard deviation. A, B: Different initial letters in the same row are significant (p <0.05).

As a result, the properties of pork jerky according to the drying method showed significantly higher values of hardness, cohesiveness and chewiness in the beef jerky dried at 80 ℃ than other treatments (p <0.05). In particular, the strength of the staircase tended to be lower than that of the cascading beef jerky (p> 0.05). In addition, the sensory evaluation did not show any significant difference in color and flavor, but in the year, juiciness, and overall preference, the dried beef jerky with cascading and staircase scores was significantly higher (p <0.05).

Pork jerky produced under different drying conditions using pork parts according to the manufacturing method of the present invention is excellent in physicochemical, microbiological and organoleptic properties, and it can be confirmed that a process for producing beef jerky with more preferable quality is established. there was. In general, the method of preparing the staircase was well evaluated in terms of moisture content, dry yield, year, and organoleptic, and the resilience through rehydration was excellent. On the other hand, the method of manufacturing beef jerky generally available on the market is insignificant only in hygienic aspects, but rather low in terms of product quality. Therefore, the production method of the reverse staircase of the present invention was determined to be very effective in producing beef jerky of excellent quality.

As described above, the present invention relates to a method for producing a soft and hygienic beef jerky consisting of a process of tumbling the beef jerky mixed with the raw meat and drying by controlling the temperature and the treatment time sequentially, the relatively low cost and low fat content Beef jerky, tenderloin and hind leg portion can be used to produce beef jerky with high quality, and the process is relatively simple, and can be widely applied to mass production of beef jerky suitable for consumer's taste.

Claims (6)

In the manufacturing method of beef jerky using pork, (1) tumbling for 10 minutes to 1 hour by adding beef jerky to raw meat consisting of pork including pork fillet, tenderloin or hind leg; And (2) Drying by adjusting the treatment temperature and time sequentially for a total of 3 hours 30 minutes, the drying is sequentially dried for 60 minutes at 55 ℃, 60 minutes at 65 ℃ and 90 minutes at 75 ℃ or at 75 ℃ Sequentially dried for 90 minutes, 60 minutes at 65 ° C. and 60 minutes at 55 ° C. and then cooled at 25 ° C. for 30 minutes; Method of manufacturing beef jerky consisting of the process. delete delete delete delete delete

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