KR100941486B1 - Manufacturing method of Kimchi tasted jerky comprising of dietary fiber from kimchi - Google Patents

Abstract

The present invention relates to a method for producing kimchi-flavored beef jerky containing dietary fiber derived from kimchi, and more specifically, kimchi-flavored beef jerky including kimchi dietary fiber made of a process of removing and drying the moisture of kimchi aged for a certain period of time. It relates to a production method of and kimchi flavor beef jerky prepared by the above production method.

Beef jerky manufacturing method according to the present invention can produce a high moisture content and soft beef jerky by the ability to retain the moisture of the kimchi-derived dietary fiber, it is possible to manufacture beef jerky improved by reducing off-flavor that can occur in pork.

Kimchi Dietary Fiber, Beef Jerky, Kimchi Flavor, Pork, Manufacturing Process

Description

Manufacturing method of Kimchi tasted jerky comprising of dietary fiber from kimchi}

The present invention relates to a method for producing kimchi-flavored beef jerky containing dietary fiber derived from kimchi, and more specifically, kimchi-flavored beef jerky including kimchi dietary fiber made of a process of removing and drying the moisture of kimchi aged for a certain period of time. It relates to a production method of and kimchi flavor beef jerky prepared by the above production method.

Among food preservation methods, drying is a universal method that has been around for the longest time in the world.

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. After drying, water activity corresponding to 60 ~ 90% relative humidity is 0.60. ~ 0.90 is reached. Each of these intermediate moisture foods is manufactured with its own characteristics, and the importance of intermediate moisture foods is becoming more important as the cost of refrigeration or freezing increases.

In Korea's traditional eating habits, which depended on agricultural products, the only processed meat is dried beef. Beef Jerky is a food that is rich in protein and has a low lipid content and can be stored at room temperature, and is a storage food that inhibits the growth of microorganisms by lowering water activity by drying.

The consumption of beef jerky is becoming more and more popular with the increase of national income due to the recent economic development and the diversification, convenience, convenience and quality of consumers' eating habits. Is increasing.

Beef jerky, good flavor, good water retention, and smooth texture can be called good quality. The texture of beef jerky is one of the important factors recognized by consumers in considering quality, and soft texture (softness) is the most important factor affecting palatability.

The major drawbacks of the jerky tissue characteristics include excessive internal fluctuation and surface formation. In other words, the age inside the beef jerky is related to the condition of the raw meat and the characteristics of the drying process, for example, temperature and time, and the surface coating has a very strong moisture between the inside having a relatively high moisture content and the outside showing a high drying rate. As moisture gradient occurs and occurs, the temperature during the drying process has an important effect on the appearance and texture of the beef jerky.

Kimchi, on the other hand, is a traditional fermented food of Korea, which is famous all over the world, and plays a very important part in Korean's diet and nutrition.

Kimchi's rich seasoning enhances the appetite with its taste, fragrance, and color. The fermented taste of salted fish is deep and rich. Nutritionally, kimchi is an important source of many nutrients, including vitamins, minerals, and dietary fiber. Especially, vitamin B and vitamin C, which are already contained in Chinese cabbage, are often synthesized during fermentation.

In addition, kimchi is richer in organic acids than other fermented vegetable foods. Furthermore, kimchi has many effects such as beta-carotene, phenolic compounds, and chlorophyll, which are effective for inhibiting aging through antioxidant activity. Kimchi extract, garlic, red pepper powder, and lactic acid bacteria such as lactic acid bacteria produced in kimchi have been identified. .

Capsaicin, a pungent ingredient of red pepper, has antiseptic effect and enhances anticancer effect and immune cell activity when used in an appropriate amount. Recently, it has been found to have an effect on diet and endurance.

In addition, the dietary fiber contained in kimchi has a number of excellent properties, of which water binding, lipid binding, fermentation and the representative are representative. Hydrated fiber forms a gel matrix that increases the viscosity of the small intestine contents, slows the dispersion of other nutrients, affects absorption, and increases the volume of stools to prevent constipation.

Therefore, the dietary fiber having such water binding power is nutritionally and dietaryly important and suitable for use as a material suitable for manufacturing meat products.

Conventionally, as a technique for manufacturing a meat product using kimchi, freeze-dried kimchi aged for 18 days, and then powdered to add 0, 3, 6, 9% by varying the amount added with other spices and emulsified There are mixed breakfast sausages (Cho Yong-beom, the development of breakfast sausage with frozen kimchi powder, Korean Society of Food and Cookery, 20 (4), 391-396, 2005). The method is characterized in that the emulsion is filled in an artificial casing and cooled after heating for 12 minutes at 75 ~ 80 ℃.

In addition, Korean Patent No. 10-0605532 discloses a kimchi snack composition using lyophilized kimchi powder. The above technique is characterized in that by adding 16 ~ 25% by weight of aged lyophilized kimchi powder to the snack mix to increase the preservation of kimchi lactic acid bacteria, it is efficient in terms of nutrition, provides a protein taste and savory flavor, characterized in that for producing a kimchi snack do.

In addition, Korean Patent No. 10-0730346 relates to a method of manufacturing kimchi fermented sausage, and fermented until the total acid content of the kimchi is more than 1.3%, and then centrifuged to recover the kimchi fermentation bacteria and solids, meat content After mixing 3 ~ 20% of the primary fermentation at 10 ~ 20 ℃ and characterized in that the secondary fermentation at 27 ~ 32 ℃ to dry to prepare.

All of the above products are matured and then powdered through a freeze-drying process and added to the fermented meat products as snacks or emulsified products, but the production of kimchi powder by the freeze-drying process There was a problem that costs a lot.

The present inventors have made efforts to develop a beef jerky product with a low cost, soft and new taste. As a result, by adding a dietary fiber derived from kimchi prepared through hot air drying to various beef jerky seasonings and raw meat, By removing the unique odor issued from meat products using pork by making kimchi flavor beef jerky of), it was confirmed that the production of tender beef jerky by the ability to retain the moisture of kimchi dietary fiber, and successfully completed the present invention It was.

After all, it is an object of the present invention to provide a method for producing kimchi flavored beef jerky containing dietary fiber derived from kimchi.

In addition, an object of the present invention to provide a kimchi flavored beef jerky prepared by the above production method.

In order to achieve the above object, the present invention provides a method for producing kimchi flavored beef jerky containing dietary fiber derived from kimchi.

In addition, the present invention provides a kimchi flavor beef jerky prepared by the above production method.

Method of producing kimchi flavored beef jerky according to the present invention is pulverized hind leg portion of relatively cheap pork in Korea, followed by sequentially adding jerky seasoning including kimchi dietary fiber prepared by hot air drying, then tumbling, filling into a model frame reconstitution Therefore, compared to beef jerky, which is usually made by cutting meat thinly, Kimchi-derived dietary fiber can be evenly infiltrated into the ground meat, and by controlling the drying temperature and time sequentially, cooling and reconstituting it into a stick type Due to the meat protein extracted with the salt and phosphate from the ground meat, it is possible to produce beef jerky with a soft texture and better binding with seasonings including Kimchi-derived dietary fiber.

In addition, unlike conventional beef jerky, not only can you reduce the production cost by using the meat that does not have a fibrous tissue, but also because of the high moisture content and low softness by the ability of retaining the moisture of Kimchi dietary fiber, There is an advantage that the elderly can easily consume, by using kimchi to reduce the off-flavor that can be issued in pork can be produced beef jerky improved.

In addition, the dietary fiber derived from kimchi according to the present invention fermented kimchi for 14 days in a refrigerated state until the pH is 4.2 ~ 4.5, acidity 0.5 ~ 0.8%, which is the highest preference of the consumer, and then pulverized the surface area By minimizing the loss of natural taste of kimchi by widening and drying it, Kimchi-derived dietary fiber was prepared by adding chicory inulin, a water-soluble dietary fiber, to kimchi powder with high insoluble dietary fiber content and low water-soluble dietary fiber content. Increased dietary fiber content that can be insufficient in beef jerky.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for producing kimchi flavored beef jerky comprising dietary fiber derived from kimchi.

First, the present invention (1) to remove the water and juice of kimchi; (2) grinding kimchi tissue; (3) hot-dried crushed kimchi sample; And (4) powdered to a constant size; It provides a method for producing a dietary fiber derived from kimchi consisting of a process.

Kimchi in the process (1) is preferably used to remove the water and juice using a juicer, etc., in the process (2) it is preferable to increase the surface area by grinding the kimchi tissue using a cutter or the like.

In addition, the kimchi sample ground in step (3) is preferably dried using a hot air dryer, and in step (4), the dried sample is ground and powdered to a predetermined size using a sieve. desirable.

In addition, the present invention provides a method for producing kimchi flavor beef jerky including the dietary fiber derived from the kimchi.

Specifically, the present invention (a) removes the water and juice of kimchi; (b) crushing the kimchi tissue and drying it with hot air; (c) powdered to a constant size; And (d) mixing the raw meat to produce beef jerky; It provides a method of producing kimchi flavored beef jerky consisting of the process.

In the process (a), kimchi is preferably used to remove water and juice using a juicer, etc. In the process (b), it is preferable to increase the surface area by grinding the kimchi tissue using a cutter or the like. Kimchi sample is preferably dried for 12 hours at 60 ℃ by hot air drying method, in the step (c) it is preferable to crush the dried sample and powdered into particles of 500 ㎛ size using a sieve (sieve) , In the above (d) process, the raw meat is preferably used the pork hind leg.

In the present invention, the beef jerky in the step (d), (e) the raw meat is ground by using a chopper equipped with an 8 mm plate; (f) separating the ground raw meat into ground meat and combined meat, and sequentially adding beef jerky containing dietary fiber derived from kimchi; (g) filling the model frame to reshape the shape; And (h) drying.

Typically, meat fiber tissue is required to prepare beef jerky, but the present invention is characterized in that it is possible to use meat with no general miscellaneous meat or other fiber tissue to add kimchi dietary fiber to beef jerky.

In addition, it is preferable to mix the ground meat and the combined meat in a weight ratio of 9 to 8: 1 to 2 in the process (f), the combined meat is finely chopped raw meat ground in the process (e) for 1 minute and then jerky seasoning Heavy salt and phosphate are added separately and preferably prepared by rinsing for 2 minutes. As such, when salt and phosphate are separated and added to the bonded meat, the extractability of the salt-soluble protein in the finely ground combined meat can be increased to enhance the binding force of the beef jerky.

In addition, the model frame used in the step (g) is preferably selected from a cellulose casing, collagen casing or dressing (window), the filling time of the model frame is preferably adjusted to 30 minutes to 2 hours.

In particular, the casing is removed after 1 hour after drying so that the surface of the beef jerky becomes smooth and uniform, and the casing is not peeled off well after long drying, so that the beef jerky does not stick and fall off. At this time, the jerky is preferably reconstituted into a stick type (stick type).

In addition, in the step (h), it is preferable to sequentially dry, heat drying at 55 ° C. for 3 hours, 65 ° C. for 3 hours, and 80 ° C. for 1 hour, and then cooling and drying at 25 ° C. for 30 minutes. More preferred.

In addition, the present invention provides a manufacturing method for the final production of the beef jerky by the process of vacuum packaging the beef jerky prepared in addition to the above processes in a PE / Nylon packaging with a desiccant including silica gel and the like.

In addition, the present invention provides a kimchi flavor beef jerky prepared by the above production method.

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 Dietary Fiber Derived from Kimchi

In the present invention, kimchi was used to purchase kimchi dipped kimchi (Jonggatji Kimchi), which is standardized and distributed in the market. The kimchi is fermented for 14 days in the refrigerator (temperature 5 ± 2 ℃) until the pH of the highest preference of consumers 4.2 ~ 4.5, 0.5 ~ 0.8% of acidity, and then divided into two treatments, juice and non-juice treatment. Used.

The kimchi sample was crushed with a cutter to increase the surface area, and then thinly spread to dry well using a hot air dryer (Enex-Co-600, Enex, Korea).

The dried sample was ground again and powdered to a constant size using a sieve (Testing sieve, 35 mesh) to prepare a kimchi powder.

Kimchi powder before juice (moisture: 15.24%, protein: 15.95%, fat: 5.88%, ash: 20.07%; total fiber: 31.98%, insoluble fiber: 25.29%, water soluble fiber: 7.20%, water absorption: 326 %; pH 4.43) and kimchi powder (moisture: 8.02%, protein: 13.62%, fat: 5.88%, ash: 18.05%; total fiber: 47.33%, insoluble fiber: 35.96%, water soluble fiber: 11.38 %, Water absorption: 574%; pH 4.56), as a result of the non-juice treatment, dietary fiber content and water absorption were lower than that after the juice treatment.

In the juice of the kimchi prepared as described above, chicory inulin, a water-soluble dietary fiber (Beneo TM HP, ORAFTi, Belgium; dietary fiber: 97%, solubility: 20 g / l, 25 ℃ ~ 300 g / l, 90 ℃) Kimchi fiber (water: 7.56%, protein: 12.24%, fat: 4.85%, ash: 20.24%; total dietary fiber: 53.21%) Insoluble dietary fiber: 31.96%, water-soluble dietary fiber: 21.25%, water absorption: 421.17%; pH 4.63) was prepared, and the kimchi dietary fiber was vacuum packed in PE / Nylon film and stored at minus 20 ± 1 ℃. It was.

Example 2. Preparation of Kimchi Flavor Beef Jerky Added Dietary Fiber Derived from Kimchi

Pork hind leg meat was ground to a size of 8 mm using a grinder, and then used as raw meat.

As shown in Table 1, the beef jerky blending ratio used in the present invention is 9% water (w / w, the same or less), soy sauce 8%, salt 0.4%, phosphate 0.1%, and black syrup 3.31 %, Sugar 1.8%, Sorbitol 5.8%, Pepper 0.18%, Ginger Powder 0.09%, Garlic Powder 0.18%, Onion Powder 0.18%, Sodium Nitrite 0.005%, Sodium Citrate 0.005%, Potassium Sorbate 0.09%, Sodium Ersolbate 0.03 %, Again 0.9%, jinju water 0.3, smoked solution 0.15%, Teriyaki seasoning 0.1% and konjac powder 0.15% of the composition of the composition.

Kimchi dietary fiber prepared in Example 1 was added to each treatment as 0, 1, 2, 3%, the salt addition ratio was added considering that the salt concentration of kimchi dietary fiber 10%. The manufacturing process diagram of the jerky at this time is shown in FIG.

Specifically, the ground raw meat is divided into ground meat and bonded meat in a ratio of 9: 1 (weight ratio), the combined meat is put into a silent cutter and finely cut for 1 minute, and then salt and phosphate in beef jerky seasoning solution is added. Separately added and then chopped for 2 minutes, and the remaining beef jerky seasoning solution including the ground meat and kimchi dietary fiber was mixed well. The mixed seasoned meat was placed in a vacuum tumbler, mixed and tumbled for 30 minutes under conditions of 1 to 4 ° C, and then filled into a cellulose casing (Φ18 mm).

Filled meat was placed on a plate and sequentially processed in hot air dryer (Enex-CO-600, Enex, Korea) at 3 hours at 55 ° C for 1 hour, 3 hours at 65 ° C for 2nd step and 1 hour at 80 ° C for 3rd step Heat-treated by the process, it was cooled for 30 minutes at 25 ℃ using the same hot air fan.

At this time, the cellulose casing was removed after 1 hour in the first step of drying to make the surface smooth and uniform. The jerky prepared by the above process was put into PE / nylon packaging with a desiccant including silica gel and vacuum-packed as a final product. Produced.

material Compounding cost Control T1 T2 T3 water 9 9 9 9 Soy sauce 8 8 8 8 Salt 0.4 0.3 0.2 0.1 phosphate 0.1 0.1 0.1 0.1 Black syrup 0.31 0.31 0.31 0.31 Sugar 1.8 1.8 1.8 1.8 Sorbitol 5.8 5.8 5.8 5.8 pepper 0.18 0.18 0.18 0.18 Ginger powder 0.09 0.09 0.09 0.09 Garlic powder 0.18 0.18 0.18 0.18 Onion powder 0.18 0.18 0.18 0.18 Sodium nitrite 0.005 0.005 0.005 0.005 Sodium citrate 0.005 0.005 0.005 0.005 Potassium Sorbate 0.09 0.09 0.09 0.09 Sodium erbate 0.03 0.03 0.03 0.03 Again 0.09 0.09 0.09 0.09 Ground water 0.3 0.3 0.3 0.3 Smoked liquid 0.15 0.15 0.15 0.15 Teriyaki Seasoning 0.1 0.1 0.1 0.1 Konjac powder 0.15 0.15 0.15 0.15 Kimchi Dietary Fiber 0 One 2 3

Example 3 Efficacy Analysis of Beef Jerky Added Kimchi-Derived Dietary Fiber

In the present invention, the effect as a functional food for the beef jerky to which the dietary fiber derived from kimchi is added as follows.

(1) general component analysis

According to the AOAC method (1995), the general components of the beef jerky prepared in Example 2 were moisture-dried at 105 ° C., atmospheric pressure at 105 ° C., crude protein content at Kjedahl method, crude fat content at Soxlet method, and ash content at 550 ° C. Analytical analysis was performed, and pH was taken from 5 g of each jerky sample, mixed with 20 ml of distilled water, and homogenized at 8,000 rmp using a homogenizer (homogenizer, Nissei, Model AM-7, Japan). Mettler toledo, 340, UK) and the results are shown in Table 2.

As a result, the moisture and ash content among the general components of beef jerky with the addition of Kimchi-derived dietary fiber increased with the addition of dietary fiber, and the protein content tended to decrease.

In particular, the water content of T2 treatment group was significantly higher than the control group (p <0.05), and T2 and T3 showed no significant difference. This may be because kimchi-derived dietary fiber prevented the loss of moisture during heat treatment.

Ash content was significantly higher in T3 treatments than other treatments (p <0.05), and protein content was significantly lower in T2 treatments and T3 treatments than control and T1 treatments (p <0.05).

Fat content was not significantly different between treatments (p> 0.05).

The pH tended to decrease as the amount of Kimchi-derived dietary fiber increased, and the T2 and T3 treatments were significantly lower than the control and T1 treatments (p <0.05). It is believed that the effect of.

Item Control T1 T2 T3 Moisture content (%) 34.27 ± 0.51 ^B 35.33 ± 1.43 ^AB 36.53 ± 0.40 ^A 35.80 ± 0.95 ^AB Fat content (%) 19.95 ± 1.51 20.05 ± 1.97 20.26 ± 2.22 20.82 ± 1.65 Protein content (%) 38.60 ± 0.54 ^A 38.35 ± 0.27 ^A 37.37 ± 0.19 ^B 37.12 ± 0.60 ^B Ash content (%) 4.49 ± 0.02 ^C 4.51 ± 0.10 ^C 4.78 ± 0.04 ^B 5.07 ± 0.07 ^A pH 6.12 ± 0.01 ^A 6.07 ± 0.02 ^B 6.05 ± 0.00 ^C 6.05 ± 0.01 ^C All values are mean ± standard deviation. ^AC Different acronyms in the same row are significant (p <0.05). Control: Beef Jerky without Hot Air Dried Kimchi Fiber T1: Beef Jerky with 1% Hot Air Dried Kimchi Fiber T2: Beef Jerky with 2% Hot Air Dried Kimchi Fiber T3: 3% Hot Air Dried Kimchi Fiber Beef jerky

(2) Evaluation of Physicochemical Properties

The dry yield, water activity, lipid acidity (TBA), meat color, and shear force of the jerky prepared in Example 2 were investigated as follows.

The dry yield was measured by weight of the beef jerky after drying to calculate the weight of the raw meat, and the water activity was measured using a water activity specific device (BT-RS1, Rotonic, Swiss). In addition, the lipid acidity degree (TBA) was measured by applying the distillation method of Tarladgis et al. (1960) and showed the TBA value in mg malonaldehyde (kg), and the meat color was the mat of beef jerky using Kryzwicki (1979) method. Myoglobin concentration was measured.

In addition, the shear blade is set (Warner Bratzler Blade) equipped with a flue analyzer was measured using the (Texture Analyzer TA-XT2 i, Stable Micro System, England) (cross head speed: 2 ㎜ / sec).

As a result, as shown in Table 3, the drying yield tended to increase as the amount of kimchi-derived dietary fiber increased. T2 treatment and T3 treatment were significantly higher than control and T1 treatment (p <0.05). Kimchi-derived dietary fiber was found to be effective in increasing the dry yield of beef jerky.

The water activity associated with microbial propagation tended to increase as the amount of Kimchi-derived dietary fiber increased (p> 0.05). After drying, intermediate moisture foods have a water activity of 0.60 to 0.90, corresponding to a relative humidity of 60 to 90% at room temperature (Ledward, P., Intermediate moisture meats, Developments in Meat Science, 2 , 159-194, 1981). ) The water activity of the beef jerky according to the present invention was found to be 0.80 to 0.82, showing similar results as above.

In addition, the production of malonaldehyde according to fatty acid plaques of meat products is highly correlated with decay production, and lipid acidity is an indicator for determining freshness of meat products (Tarladgis, BG, Watts, BM, Younathan, MT, and Dugan, L. Jr., A distillation method for the quantitative determination of malonaldehyde in rancid foods, J. Am. Oil Soc ., 37 , 44-47, 1960), and there was no significant difference between treatments (p> 0.05). .

In addition, the metmyoglobin concentration of the beef jerky according to the present invention was significantly higher than the T1, T2, and T3 treated diets containing kimchi-derived dietary fiber (p <0.05), especially T1 treated and T2 treated. The treatment showed low metmyoglobin content.

As meat is stored, metmyoglobin accumulates and becomes dark brown, and visual preference decreases. The metmyoglobin pigments in meat are elevated in temperature (Ashmore, CR, Parker, W. and Doerr, L., Respiration of mitochondria isolated for dark cutting beef: Postmortern changes, J. Anim. Sci ., 34 , 46, 1972), Proliferation of microorganisms and oxidation of lipids (Govindarajan, S., Fresh meat color, Crit. Rev. Food Technol. , 4 , 117, 1973) and the like, but the beef jerky according to the present invention has a low content of metmyoglobin. It is thought to have a good effect on the increase of palatability.

On the other hand, texture of beef jerky and meat products that are very important to the quality characteristics of the product is closely related to the shear force. The shear force of the beef jerky of the present invention was 8.26 ~ 9.12, T3 and control was significantly lower than T1 (p <0.05), and the shear force tended to decrease as the amount of Kimchi-derived dietary fiber increased.

Item Control T1 T2 T3 Drying yield (%) 43.35 ± 0.63 ^C 44.73 ± 0.50 ^B 46.00 ± 0.58 ^A 45.89 ± 0.71 ^A Water activity 0.80 ± 0.01 0.81 ± 0.00 0.82 ± 0.01 0.81 ± 0.00 TBA (mg / kg) 0.26 ± 0.02 0.27 ± 0.03 0.29 ± 0.03 0.29 ± 0.04 Metmyoglobin (%) 85.59 ± 1.12 ^A 81.36 ± 0.54 ^C 81.02 ± 0.40 ^C 83.46 ± 0.25 ^B Shear force (kg) 9.12 ± 0.89 ^A 8.81 ± 0.85 ^AB 8.45 ± 0.82 ^BC 8.26 ± 0.87 ^C All values are mean ± standard deviation. ^AC Different acronyms in the same row are significant (p <0.05). Control: Beef Jerky without Hot Air Dried Kimchi Fiber T1: Beef Jerky with 1% Hot Air Dried Kimchi Fiber T2: Beef Jerky with 2% Hot Air Dried Kimchi Fiber T3: 3% Hot Air Dried Kimchi Fiber Beef jerky

(3) evaluation of sensory characteristics

Nine panel agents trained in advance for the sensory evaluation of the beef jerky prepared in Example 2 were composed, and the beef jerky prepared by each treatment was 10 points for color, flavor, year, juiciness, kimchi flavor, and overall preference. The score was perfect, and the average was calculated and compared (see Table 4). In the scorecard, 10 points are the best and 1 point is the worst quality.

In addition, all statistical analyzes were analyzed through the General Linear Model process of the SAS (Statistic Analytical System, USA, 1999) program, and the comparison between the averages of the treatments was performed by Duncan's multiple test. (p <0.05) was performed.

Table 4 below is a result of comparing the sensory characteristics of the beef jerky according to the present invention. The results of sensory evaluation showed significant differences according to the mixing ratios. The scores of 7 or more were excellent in all items, and T2 treatment was significantly higher than the control and T1 treatment in color and overall preference (p <0.05). ), There was no significant difference from T3 treatment (p> 0.05).

In addition, in terms of flavor, year, and juiciness, all of the kimchi-derived dietary fiber increased significantly, and the kimchi flavor received the highest score in the T3 treatment (p <0.05). T2 treatment was significantly higher than the control (p <0.05), and there was no significant difference between T1 and T3 treatment (p> 0.05).

Item Control T1 T2 T3 color 7.67 ± 0.71 ^C 7.78 ± 0.67 ^BC 8.56 ± 0.88 ^A 8.44 ± 0.73 ^AB zest 7.11 ± 0.78 ^B 7.67 ± 0.71 ^B 8.56 ± 0.73 ^A 9.00 ± 0.87 ^A year 7.33 ± 0.87 ^B 7.67 ± 0.71 ^B 8.00 ± 0.71 ^AB 8.67 ± 0.71 ^A Succulent 7.11 ± 0.93 ^B 7.44 ± 1.01 ^AB 8.11 ± 0.78 ^A 8.00 ± 0.71 ^A Kimchi flavor 1.38 ± 0.52 ^D 2.88 ± 0.83 ^C 5.50 ± 0.76 ^B 7.63 ± 0.92 ^A Overall preference 7.56 ± 0.53 ^B 7.78 ± 0.67 ^AB 8.44 ± 0.88 ^A 8.22 ± 0.67 ^AB All values are mean ± standard deviation. ^{In the} same row, different initial letters are considered significant (p <0.05). Control: Beef Jerky without Hot Air Dried Kimchi Fiber T1: Beef Jerky with 1% Hot Air Dried Kimchi Fiber T2: Beef Jerky with 2% Hot Air Dried Kimchi Fiber T3: 3% Hot Air Dried Kimchi Fiber Beef jerky

As described above, specific portions of the contents of the present invention have been described in detail, and for those skilled in the art, these specific techniques are merely preferred embodiments, and the scope of the present invention is not limited thereto. Will be obvious. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

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

Claims (7)

(a) using a juicer to remove the water and juice of the kimchi; (b) crushing the kimchi tissue with a cutter to dry hot air at 60 ℃ for 12 hours; (c) pulverize the dried sample and powder into particles of 500 μm size using a sieve; And (d) mixing the raw meat to produce beef jerky; Kimchi flavored beef jerky containing dietary fiber derived from kimchi consisting of the process. The method of claim 1, Raw meat in the step (d) is a method of producing beef jerky, characterized in that using the pork hind leg. The method of claim 1, Beef jerky in the step (d), (e) the raw meat is ground using a chopper equipped with an 8 mm plate; (f) separating the ground raw meat into ground meat and combined meat and sequentially adding beef jerky seasoning containing dietary fiber derived from kimchi; (g) filling the model frame to reshape the shape; And (h) drying step; manufacturing method of beef jerky characterized in that it is prepared by. The method of claim 3, wherein In step (f), the ground meat and the bonded meat are mixed at a weight ratio of 9 to 8: 1 to 2, and the combined meat is chopped again for 1 minute from the raw meat ground in the process (e) and then salt and phosphate in the beef jerky seasoning. Method for producing jerky, characterized in that the separation is added separately and prepared by cutting for 2 minutes. The method of claim 3, wherein The model frame used in the step (g) is selected from cellulose casing, collagen casing or bowel (window), the filling time of the model frame is adjusted to 30 minutes to 2 hours, reconstituted in a stick type (stick type) Method for producing jerky, characterized in that. The method of claim 3, wherein In the step (h) it is dried sequentially, heat drying for 3 hours at 55 ℃, 3 hours at 65 ℃, and 1 hour at 80 ℃, and then cooled by drying for 30 minutes at 25 ℃ of the beef jerky Manufacturing method. (a) using a juicer to remove the water and juice of the kimchi; (b) crushing the kimchi tissue with a cutter to dry hot air at 60 ℃ for 12 hours; (c) pulverize the dried sample and powder into particles of 500 μm size using a sieve; And (d) mixing the raw meat to produce beef jerky; Kimchi flavored beef jerky prepared by the process.

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