KR100983558B1 - Method for manufacturing of restructured jerky by adding dietary fiber and protein extracted from rice bran - Google Patents

Abstract

The present invention relates to a method for producing reconstituted beef jerky with the addition of dietary fiber and protein mixture extracted from rice bran, and more specifically, to break the relatively inexpensive pork hind limbs in Korea and divide rice into combined meat and ground meat to cut rice As a by-product in the process of producing a mixture of dietary fiber and protein extracted from rice bran, which is a rice bran containing rice bran remaining except chaff, and added in a stick shape to control the drying temperature and time sequentially After the cooling process and relates to a method for producing a restructured beef jerky with the addition of rice bran extract dietary fiber and protein mixture.

The manufacturing method according to the present invention can easily ingest the beneficial nutritional ingredients of the rice bran, and can increase the intake of dietary fiber and vegetable protein, which is particularly insufficient in the dietary habits of modern people, and increases the preference for rice bran It not only contributes to the health of the people, but also has the advantage of reducing the disposal cost of waste resources.

In addition, the dietary fiber, vegetable protein and useful components contained in the jerky according to the present invention solves a problem that can cause adult disease, cancer, coronary artery disease, etc., which may be a problem due to excessive intake of meat, and moreover Consumers' concerns about diseases caused by excessive intake of fat can be addressed.

Rice bran, dietary fiber, beef jerky, vegetable protein, reconstituted meat

Description

Method for manufacturing reconstituted beef jerky containing dietary fiber and protein mixture extracted from rice bran {Method for manufacturing of restructured jerky by adding dietary fiber and protein extracted from rice bran}

The present invention relates to a method for producing reconstituted beef jerky with the addition of dietary fiber and protein mixture extracted from rice bran, and more specifically, to break the relatively inexpensive pork hind limbs in Korea and divide rice into combined meat and ground meat to cut rice As a by-product in the process of producing a mixture of dietary fiber and protein extracted from rice bran, which is a rice bran containing rice bran remaining except chaff, and added in a stick shape to control the drying temperature and time sequentially After the cooling process and relates to a method for producing a restructured beef jerky with the addition of rice bran extract dietary fiber and protein mixture.

Recently, consumers' interest in meat products has been focused on products with safety and functionality considering health and palatability and differentiation that can satisfy various tastes. This interest can be satisfied by changes in the raw meat itself, but the meat products being developed can add various functional ingredients that are beneficial to health, reduce salts and fats that are considered harmful to health, such as low salt or low fat products, and show similar effects. Products.

Functional materials are mainly obtained from plants, and not only various kinds of turmeric extract, mugwort powder, tomato extract, green tea extract, but also various effects on addition.

One of the functional materials, dietary fiber is a material of high interest as it is called the six major nutrients. Dietary fiber is an indigestible polysaccharide that is indigestible in the human body and has no nutritional value. However, many studies have been conducted on the physiological benefits of dietary fiber. Moreover, the effect of dietary fiber in meat products is excellent in binding of raw meat, emulsifying power and binding to minerals.

Materials used as a source of dietary fiber extraction to investigate the additive effects of meat products so far are lemon albedo, coconut, peach, etc., which can be obtained from the skin layer, and rye bran, oat bran, wheat bran, which can be obtained from the grain layer. Etc.

Rice bran is a shell of rice, Korea's main food resource, which contains a large amount of dietary fiber, vegetable protein and useful ingredients, but contains lipase during storage because it contains a large amount of fat in the bran layer. ) because you rapidly lower the quality of the rice bran to rancidity was not suitable as a material of the food (Kim et al. by 1997). In order to solve the problem of lipid rancidity, the lipase contained in rice bran produced immediately after refining is inactivated and then degreased with hexane after heating or removing internal moisture to stabilize the lipase. We can increase enough added value as

In addition, recent studies on rice bran have been shown to be effective in lowering blood cholesterol, antioxidant, and blood pressure suppression (Nicolsi et al., 1993; Capro et al. , 1997) . Some studies have reported that it contains tocopherol, phytic acid, phenolic acid, oryzanol, and ferulic acid (Andreason et al. , 1999; Kikuzaki et. al. , 2002).

Moreover, plant protein of rice bran provides other key nutrients such as soluble fiber and magnesium ions compared to animal protein, making it suitable for well-being foods with low energy density due to low cholesterol, low saturated fatty acids and high dietary fiber.

However, despite the high utility, about 30% of the by-products of rice bran are used to produce rice bran, and the remaining 70% is used as feed or fertilizer, or as agricultural waste (Lee et al ., 2006).

As a conventional patent using rice bran, Korean Patent No. 10-0570509 ("Method for processing fish and shellfish using rice bran") has proposed a technique of utilizing rice bran obtained through a stabilization process as a material for processing fish and shellfish. The invention is characterized in that the rice bran is evenly coated on the surface of the fish and shellfish so as to undergo a maturation process while undergoing sufficient contact with the surface of the fish and shellfish containing water.

In addition, the Republic of Korea Patent No. 10-0545531 ("meat processing method using rice bran") is a beef, pork, chicken, duck meat using rice bran as a by-product obtained in the process of producing white rice by milling rice , And methods for processing meat, such as lamb, characterized in that by using the rice bran in various processed meats to remove the off-flavor of meat and have a delicious taste.

However, the present invention is to coat the rice bran evenly on the surface of the meat, or to bury meat in the rice bran, or mixed with the existing seasoning to ensure that the maturing process while maintaining sufficient contact with the surface of the fish or meat Since it takes a ripening method by contact with the surface of meat, such as being applied to the surface of meat or soaked in seasoning, when the meat containing rice bran particles is heated, the powder components fall off to the outside, resulting in poor appearance or consumer preference. Cannot be satisfied, and it must go through a ripening process while maintaining sufficient contact with the surface of the meat containing moisture. Therefore, when the water evaporates, the rice bran particles fall off from the meat surface, and the effect of rice bran can be seen in terms of economic efficiency and efficiency. none. In addition, because the rice bran contains a lot of fat, the shelf life may be shortened by promoting the fatty acid plaque of meat.

On the other hand, beef jerky is the only food processed by drying among traditional Korean processed meat products. Most meat products are not suitable as well-being foods due to their high fat content, but beef jerky is rich in protein and low in fat, making it a popular choice for health conscious consumers, and can be stored at room temperature. High utilization.

Beef jerky was commonly used as raw meat, but recently, pork and poultry have been used. In order to improve the texture of the beef jerky, which is the most important organoleptic property, the processing of raw meat, temperature during manufacturing, salt addition, drying time, moisture content, and storage temperature are important. Moreover, it is no exaggeration to say that the most important process for manufacturing beef jerky is salting and drying, but since the exact method of manufacturing beef jerky is not suggested in Korea, the beef jerky on the market is not uniform in quality and the market size remains in place. It is a situation.

In addition, in order to make beef jerky, which is limited in Korea, to be a globally competitive product, it is necessary to improve production methods and maximize production efficiency.

In particular, the restructured meat products are produced through the process of cutting and mixing the non-preferred and low consumption parts, so that it is possible to improve the added value, control the product ingredients, and develop various types of products. Is very likely to develop into a market with great potential, as it gives vitality to the stagnant domestic meat industry.

Looking at the prior art regarding the preparation of such reconstituted beef jerky, Choi et al. (Chang, Yang-Il, Ahn Yong-suk, Hong Sung-gwan, Effect of emulsions on the binding and shelf life of reconstituted pork loin jerky, Korean Journal of Animal Science and Technology, 35 (3), 223- 229, 1993), frozen flesh cut at 3cm thickness of the hind leg of pork at minus 20 ℃, cold water, salt (1.5%), phosphate (0.1%) was added to emulsified meat and then frozen. After mixing with the lumps, the jerky spice was added and filled into a fibrous casing (10 cm in diameter), frozen at minus 20 ° C, relaxed to minus 4 ° C, and then cut into slices of 0.5 cm. A method of heating and drying at 4 ° C. for 4 hours is disclosed.

However, the method is a mixture of meat emulsion and mass, then placed in a wide diameter packaging material and frozen and dried by heating, followed by adding a dietary fiber and protein mixture extracted from rice bran to achieve the present invention to sequentially dry under optimal conditions Functional reconstituted beef jerky has a different manufacturing method.

Therefore, the present inventors have made efforts to develop a processed meat product that can increase the intake of beneficial nutrients, dietary fiber, and vegetable protein of rice bran by using rice bran, and by adding the dietary fiber and protein mixture extracted from rice bran to beef jerky The texture was excellent, confirmed that it contains a large amount of nutrients and dietary fiber, vegetable protein that the existing beef jerky could not have completed the present invention.

After all, the main object of the present invention is to provide a method for producing reconstituted beef jerky with the addition of dietary fiber and protein mixture extracted from rice bran.

Another object of the present invention is to provide a beef jerky to which the rice bran extract dietary fiber and protein mixture prepared by the above method are added.

In order to achieve the above object, the present invention provides a method for producing reconstituted jerky by adding a mixture of dietary fiber and protein extracted from rice bran.

In the present invention, the method comprises the steps of (1) pulverizing the pork using a hopper (chopper) and then separated into crushed meat and combined meat and reconstituted;

(2) the combined meat was chopped for 1 minute, and then salt and phosphate separated from the beef jerky were separately added and then chopped for 2 minutes and mixed with the ground meat;

(3) adding jerky seasonings except salt and phosphate and dietary fiber and protein mixture extracted from rice bran to mix well, and then tumbling for 30 minutes in a vacuum tumbler;

(4) jerky marinated meat to which the umbilized rice bran extracted dietary fiber and protein mixture is added is charged into a filling machine and filled in a casing;

(5) the filled jerky is cooled after drying while sequentially controlling the drying temperature and drying time; It is characterized by consisting of a process.

The present invention also provides reconstituted beef jerky to which rice bran extract dietary fiber and protein mixture prepared by the above method are added.

The jerky is characterized by being shaped into a stick type.

The present invention contains B1, B6, iron, phosphorus, and minerals, including high-quality protein, dietary fiber and vitamin A, is a nutritional aggregate, rich in fiber, activating stool removal and intestinal peristalsis, and contains phytic acid It detoxifies heavy metals and residual pesticides in the body, and the rice snow contains abundant vitamins B and E.Because the rice bran is added with rice bran, which is excellent for skin care and allergy (atopy), the beef bran has beneficial nutrition. It is easy to consume the ingredients, and in particular, it can increase the intake of dietary fiber and vegetable protein, which are easily lacking in the modern diet, and increase the preference for rice bran, which contributes to the health of the people and improves the disposal cost of waste resources. There is an advantage to reduce.

In particular, general beef jerky contains only animal protein, so it is easy to lack vegetable protein, but the beef jerky according to the present invention can secure the lack of vegetable protein as a vegetable protein of rice bran, resulting in other major soluble fibers and magnesium ions. By providing nutrients, it can be usefully used as a food with low energy density.

In addition, the dietary fiber, vegetable protein and useful components contained in the jerky according to the present invention solves a problem that can cause adult disease, cancer, coronary artery disease, etc., which may be a problem due to excessive intake of meat, and moreover Consumers' concerns about diseases caused by excessive intake of fat can be addressed.

In addition, incineration of rice bran as waste can reduce environmental pollution, and economically, it can generate a lot of added value in terms of utilizing waste.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for preparing reconstituted jerky by adding a mixture of dietary fiber and protein extracted from rice bran.

Specifically, the present invention (1) pulverizing the pork using a crusher (chopper) and then separated into crushed meat and combined meat and reconstituted;

(2) the combined meat was chopped for 1 minute, and then salt and phosphate separated from the beef jerky were separately added and then chopped for 2 minutes and mixed with the ground meat;

(3) adding jerky seasonings except salt and phosphate and dietary fiber and protein mixture extracted from rice bran to mix well, and then tumbling for 30 minutes in a vacuum tumbler;

(4) jerky marinated meat to which the umbilized rice bran extracted dietary fiber and protein mixture is added is charged into a filling machine and filled in a casing;

(5) the filled jerky is cooled after drying while sequentially controlling the drying temperature and drying time; It provides a method of manufacturing beef jerky consisting of the process.

In the present invention, the pork of the step (1) is characterized in that the jerky meat is prepared by pulverizing the rear leg portion to a predetermined size and reconstituted into ground meat and combined meat, the ground meat and combined meat is 80 ~ 90: 20 ~ It is preferable to comprise in the ratio (weight ratio) of 10 range.

In addition, in the process (2), the salt is preferably added in the range of 0.1 to 1.0%, and the phosphate in the range of 0.01 to 1.0%, more preferably 0.3% of the salt and 0.15% of the phosphate. Thus, when salt and phosphate are separated from the beef jerky and added directly to the bonded meat, the extractability of the salt soluble protein can be increased in the finely ground meat tissue to increase the binding strength of the beef jerky.

In addition, jerky seasoning in the above (3) process is water, soy sauce, salt, phosphate, black syrup, sugar, sorbitol, pepper, ginger powder, garlic powder, onion powder, sodium nitrite, sodium citrate, potassium sorbate, ersolvinic acid It is preferable that it consists of components, such as sodium, a salty water, a ginju water, teriyaki seasoning, and a konjac powder, and it is further more preferable to add a smoking liquid to it. By adding a smoked solution to the beef jerky as described above, the palatability of the beef jerky can be increased even without a separate smoking process.

In addition, the rice bran extract dietary fiber and protein mixture of the above (3) process is preferably added in the range of 0.1 to 5% of the weight of the beef jerky raw material, more preferably 1 to 3%. The rice bran extracted dietary fiber and protein are deactivated lipase by heat treatment using an extrusion molding machine for stabilization, or by removing water to destabilize with hexane (hexane) to reduce the fat content of rice bran. It may be, and may be characterized in that the fine grinding through addition and drying process.

In addition, in the above (3) process, in addition to the rice bran additive, various spices, additives and the like added to the normal beef jerky can be added, but is not limited thereto.

In addition, the casing used in the above (4) is characterized in that the filling is selected from the casing typically used for beef jerky production. Since the size and shape of the casing is determined according to the type of beef jerky, both a natural casing and an artificial casing can be used, and the casing can be determined according to a consumer's desire.

In addition, the drying of the process (5) is preferably heat treated through a continuous process sequentially jerky for 3 hours at 55 ℃, 3 hours at 65 ℃ and 1 hour at 80 ℃ and then cooled at 25 ℃ for 30 minutes. At this time, the casing is preferably removed after 1 hour after drying so that the surface of the beef jerky is smooth and uniform, it is necessary to pay attention because the casing is not peeled off well after a long drying.

In addition, the present invention provides a manufacturing method of finally producing beef jerky by vacuum-packing the reconstituted beef jerky in a package of polyethylene / nylon and the like with a desiccant including silica gel.

In addition, the present invention provides a reconstituted jerky to which the rice bran extract dietary fiber and protein mixture prepared by the above method is added.

The jerky according to the present invention is characterized in that it is molded into a stick type.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Example 1 Preparation of Rice Bran Extract Dietary Fiber and Protein Mixture

Fresh rice bran was purchased from the Rice Farmers Organic Association (CEO: Jong Jong Jae) and rice bran dietary fiber and protein extracts were made using Kim's method (Kim YS, Ha TY, Lee SH, Lee HT, Properties of dietary fiber extracted form rice bran). and application in bread-making, Kor. J. Food Sci. Technol. , 29 : 502-507, 1997).

Specifically, in order to stabilize rice bran (raw rice bran) by using a roaster (TCR-500E, Lucky E & G, Korea) for 20 minutes at 120 ℃ 4 volume (v / w) of hexane (samchun, 95.0%, Korea) and then shaken and filtered overnight to remove fat in the rice bran.

To 150 g of degreasing and dried rice bran sample, add 1 liter of 0.6% termamyl (type LS.120KNU / g, Novo) and continue to shake at 95 ° C for 1 hour, filter with gauze, and remove the residue. It was washed three times with hot water of 4 volume (v / w).

The washed residue was cooled to room temperature and filtered again by adding 4 volume (v / w) anhydrous ethanol (JT Baker, Malaysia), and after compressing the residue, a hot air dryer (Enex-Co-600, Enex, Korea) was pressed. Dry for 24 hours, then crushed and passed through 35 mesh sieves to be powdered for application to meat products. Rice bran extracted dietary fiber and protein mixture (53.27% dietary fiber, 22.99% protein, 4.37% fat, moisture) 12.78%, ash content 7.41%, pH 7.07, water activity 0.16, lightness 66.01, redness 4.73, yellowness 16.06) were prepared, and vacuum-packed in polyethylene / nylon packaging was used while stored at -20 ℃ 1 ℃.

Example 2 Preparation of Jerky Beef Added with Rice Bran Extract Dietary Fiber and Protein Mixture

In order to manufacture beef jerky to which rice bran extract dietary fiber and protein mixture of the present invention is added, domestic frozen pork fuji parts ( M. biceps femoris, M. semitendinosus, M. semimembranosus ) are purchased and the internal temperature is below 1 in a 4 ° C. cold room. After thawing until ˜2 ° C., excess fat tissue was removed, ground to a size of 8 mm using a grinder, mixed with some bonded meat, and jerky was prepared according to the process of FIG. 1.

At this time, ground meat and combined meat were mixed at a ratio of 85:15 (weight ratio), respectively, and the beef jerky was based on the total weight of the beef jerky, 10.0% water, soy sauce 9.0%, salt 0.3%, phosphate 0.15%, and black syrup 3.2%. , Sugar 2.0%, Sorbitol 5.5%, Pepper 0.18%, Ginger Powder 0.11%, Garlic Powder 0.17%, Onion Powder 0.17%, Sodium Nitrite 0.005%, Sodium Citrate 0.0005%, Potassium Sorbate 0.09%, Sodium Ersolbate 0.03% Again, 0.08%, jinju water 0.5%, smoked solution 0.15%, Teriyaki seasoning 0.1%, and konjac powder 0.16% (see Table 1).

The combined meat is chopped the ground meat for 1 minute and then added salt and phosphate in the beef jerky, and then cut again for 2 minutes to extract the salt-soluble protein in the meat tissue to enhance the binding force, the ground meat and salt and phosphate Except for jerky seasoning and rice bran extracted from dietary fiber and protein mixture was added well mixed and put in a vacuum tumbler was tumbling for 30 minutes at 1 ~ 4 ℃.

Beef jerky seasoned meat with tumbling rice bran extracted dietary fiber and protein mixture is filled in cellulose casing (Φ 18 mm), placed in a tray and placed in a dryer (Enex-CO-600, Enex, Korea) for 3 hours at 55 ℃. The heat treatment was carried out in a sequential continuous process for 3 hours at 1 ℃ and 1 hour at 80 ℃, and cooled to 25 ℃ for 30 minutes in the same hot air dryer. At this time, the casing was removed after 1 hour after the start of drying to make the surface smooth and uniform.

The reconstituted jerky to which the rice bran extract dietary fiber and protein mixture prepared by the above process was added was put into polyethylene / nylon packaging with a desiccant including silica gel and then vacuum packed to produce a final product.

Experimental Example 1. Comparison of general components of beef jerky

According to the AOAC method (1995), the moisture content is 105 ° C atmospheric pressure drying method, crude protein content is Kjeldahl method, crude fat content is Soxhlet method, crude ash content is 550 ° C according to AOAC method (1995). Analyze by.

The moisture content of beef jerky according to the amount of dietary fiber and protein mixture extracted from rice bran was significantly higher in T2 treatment than in control, and the fat content was not different between control and treatment.

The protein content was significantly higher in T2 and T3 treatments than in the control, and the ash content was higher with the addition of rice bran and dietary fiber and protein mixtures.

The above results were confirmed to be similar to the general components of the emulsion added with rice bran extract fiber and protein mixture (Choi et al., Korean J. Food Sci. Ani. Resour., 27 (2), 228-234, 2007 ).

Experimental Example 2 Comparison of Physicochemical Properties of Beef Jerky

The physicochemical properties of the jerky according to the present invention were investigated as follows (see Table 3).

The pH was measured using a glass electrode pH meter (340, Mettler Toledo, Switzerland) after homogenizing at 8,000 rpm using a homogenizer (Model AM-7, Nissei, Japan) by mixing 5 g of sample with 20 ml of distilled water. Metmyoglobin content was measured using the method of Kryzwicki (Meat Science, 3, 1-10, 1979) in order to observe the change of hexapigment during drying.

In addition, the water activity (Aw) records the relative humidity of the meter at 30 minute intervals by fixing the internal temperature of the water activity meter (BT-RS1, Rotronic, Switzerland) at 25 ° C, and changes the number of digits of the relative humidity for 30 minutes. When there was no end point, the dry yield was measured by the weight of the beef jerky after drying, calculated as a percentage of the weight of the raw meat.

pH is the most basic element of the physical and chemical properties of meat products and affects the freshness, water retention, binding capacity, age, color, texture of meat (Choi et al., Korean J. Food Sci.Ani.Resour., 27 (2), 228-234, 2007), the pH of the beef jerky according to the present invention was significantly lower in the control group as 6.29, and the pH was increased as the amount of dietary fiber and protein mixture extracted from rice bran increased. . These results suggest that the pH of beef jerky is increased because of the high pH of rice bran itself.

In addition, dry yield also showed a tendency to increase with the addition of rice bran extract dietary fiber and protein, T3 treatment was the highest (49.65%).

On the other hand, the water activity indicating the water demand for the growth of microorganisms showed a light weight that increased as the amount of rice bran extracted dietary fiber and protein mixture was increased, but there was no significant difference. Considering that the general dry food has a water activity of 0.6 to 0.9 corresponding to a relative humidity of 60 to 90% at room temperature, the water activity of the beef jerky according to the present invention was confirmed to have a similar value.

Malonaldehyde production according to fatty acid plaques of meat products is highly correlated with decay production, which is an indicator for determining freshness of meat products (Tarladgis, BG, Watts, BM, Younathan, MT, and Duga, L.). Jr., A distillation method for the quantitative determination of malonaldehyde in racid food, J. Am. Oil Soc. , 37 , p. 44-47, 1960).

Lipid acidity degree (TBA) of beef jerky according to the present invention was significantly higher than the control group, which is considered to increase lipid acidity degree by lipids contained in rice bran.

Metioglobin content was significantly lower in T2 and T3 treatments than in the control, but did not differ from T1.

Experimental Example 3. Comparison of shear force of beef jerky

In order to compare the shearing force of the beef jerky according to the present invention, a stick jerky sample was prepared using a physical analyzer (TA-XT2i, Stable Micro System, UK) equipped with a blade set (Warner Bratzler blade). Cross head speed was measured at 2 mm / sec and the results are shown in FIG. 2.

For beef jerky and meat products, texture is very important for the quality characteristics of the product. Shearing force is also the most important factor in terms of the quality of dried foods.

The shear force of the jerky according to the present invention was significantly lower in T2 and T3 treatments compared to the control, and there was no significant difference from T1 (see FIG. 2).

Experimental Example 4. Comparison of sensory characteristics of beef jerky

For the sensory test of sausage according to the present invention, nine pre-trained panel agents were configured to treat each treatment with color, flavor, texture, juiciness and overall acceptance. ) Was scored on a scale of 10, and the average was calculated and compared (see Table 6). In Table 6 below, 10 points are the best, and 1 point represents the poorest quality state.

All of the above results were tested for significance between the mean values through Duncan's multiple range test using the Statistical Analytical System (SAS) program (p <0.05).

As a result of sensory evaluation, color was significantly higher in T2 treatment than in control, flavor was not significantly different in control and all treatments, and T2 was higher in control than in control. And T3 treatment did not show a difference.

In addition, juiciness was also significantly higher in all treatments compared to the control, T2 received the best score, T2 treatment received the best score in overall preference.

The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

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

Figure 2 is a comparison of the shear force of the beef jerky according to the addition amount of rice bran extract dietary fiber and protein mixture (different initial letters in the same row ^{A, B} is significant (p <0.05); Control: rice bran extract fiber and protein mixture) Reconstituted beef jerky without addition; T1: Reconstituted jerky with 1% rice bran extract dietary fiber and protein mixture; T2: Reconstituted jerky with 2% rice bran extract fiber and protein mixture; and T3: 3% rice bran Reconstituted beef jerky with the addition of extracted fiber and protein mixture).

Claims (7)

(1) after crushing the pork Fuji using a hopper (chopper) to separate the ground meat and the combined meat and reconstituted in a ratio (weight ratio) of 80 ~ 90: 10 ~ 20 range; (2) the combined meat was chopped for 1 minute, and then salted and phosphate separated from beef jerky was added and then chopped for 2 minutes and mixed with the ground meat; (3) 30% of beef jerky seasoning and 1 to 3% of dietary fiber and protein mixture extracted from rice bran were added to the total weight of the beef jerky, followed by tumbling for 30 minutes in a vacuum tumbler; (4) jerky marinated meat to which the umbilized rice bran extracted dietary fiber and protein mixture is added is charged into a filling machine and filled in a casing; (5) the packed beef jerky is dried for 3 hours at 55 ℃, 3 hours at 65 ℃ and 1 hour at 80 ℃ sequentially drying after cooling for 30 minutes at 25 ℃; Method for producing reconstituted beef jerky with the addition of dietary fiber and protein mixture extracted from rice bran made of the process. delete delete delete delete Reconstituted beef jerky with rice bran extract dietary fiber and protein mixture prepared by the method of claim 1. delete

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