KR101716279B1 - process of manufacturing jerky comprising saponin composition extracts of platycodon grandiflorum - Google Patents

Abstract

The present invention relates to a method for producing jerky containing jellyfish safflower extract, and more particularly, to a jelly jellyfish manufacturing method in which jelly jelly contains bellflower saponin extract and is eco-friendly and can be mass-produced.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a process for preparing jerky containing jellyfish safflower extract containing platycodon grandiflorum,

The present invention relates to a method for producing jerky containing jellyfish safflower extract, and more particularly, to a jelly jellyfish manufacturing method in which jelly jelly contains bellflower saponin extract and is eco-friendly and can be mass-produced.

Generally, jerky has been used for a long time since it has been prepared by drying thinly cut raw meat. A moisturizing agent may be added to lower the water activity for the purpose of improving the shelf life of dried jerky.

The texture of the jerky can be differentiated by the water content, like other intermediate moisture products, and thus the drying process in the jerky manufacturing process has been recognized as very important. Conventional drying methods of jerky have been mainly used for drying by solar heat and wind power, but hot air drying is used for manufacturing commercial products. The hot air drying method is a method in which food is placed on a shelf or tray and placed in a drying room and dried by hot air. Temperature, wind speed, etc. of hot air should be adjusted according to the type and condition of the food. Conventionally, most of the manufacturing methods of industrial jerky are manufactured through drying process for 3 to 5 hours. However, since the drying conditions are not systematic yet, there is a problem that stable mass production is difficult.

Also, the texture and microbiological safety of the beef jerky are determined according to the drying conditions. However, as in the conventional method, when the beef is simply cut and dried after hot air drying and shipped, it has many problems in food hygiene. Further, in case of an excessively dried beef jerky, there is a problem that it becomes too hard or tough.

In addition, since various kinds of additives are added in the manufacturing process to increase the shelf life of jerky, conventionally, there is a problem that the environment-friendly and no-additives products are not suitable for consumers' preference.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide a jerky manufacturing method which is easy to manufacture in an environmentally friendly manner and contains jelly jelly.

The present invention relates to a process for producing jerky which is easy to manufacture and mass-produced in an environmentally friendly manner because jorwood contains borage saponin extract

Cutting the raw meat into iris shape with a length of 5 cm to 10 cm and a thickness of 4 mm to 7 mm; 5 to 10 parts by weight of a seasoning sauce and 2 to 4 parts by weight of a safflower saponin extract are mixed with 100 parts by weight of cut raw meat, and the raw meat cut with the sauce is mixed with the sauce; A step of putting raw meat mixed with the seasonings and kneaded into a mold and pressurizing them; Placing the molded raw meat into a freezer and quenching the molded raw meat so that it is frozen firmly; Cutting the frozen molded meat to a width of 1 cm to 2 cm and a thickness of 4 mm to 7 mm; Heating and cutting the cut meat cut into a predetermined size through the conveyor while heating the heat to the heat of the furnace installed on the conveying path of the conveyor; Drying the heated raw material by hot air blowing; And a step of subjecting the vacuum packaged jerky to high temperature steam sterilization in a vacuum packed state.

According to the jerky manufacturing method of the present invention, natural preservatives, coloring agents, coloring matters, and the like can be mixed with natural seasonings to add a traditional taste, as well as cut raw meat, It is possible to provide jerky with various flavors. Therefore, it is possible not only to provide jerky which can be enjoyed by both young and old, but also to mass production, which can lower the unit price, and can be easily produced in various sizes. In addition, it is possible to mass-produce various kinds of beef jerky which can taste various kinds of flavors such as tteokgalbi, bogolbee, cheese, curry, spaghetti, . Therefore, it is possible to manufacture various kinds of jerky in response to the demand of consumers having various symbols.

Preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings.

It is to be understood that the words or words used in the specification and claims are not to be construed in a conventional or dictionary sense and that the inventor is able to properly define the concept of a term in order to describe its own design in the best way possible And should be construed in light of the meanings and concepts consistent with the technical idea of the present invention.

Therefore, the embodiments described in this specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and do not represent all the technical ideas of the present invention. Therefore, It is to be understood that equivalents and modifications are possible.

According to the present invention, there is provided a method of cutting a raw meat, comprising: cutting raw meat into a sliced raw meat having a length of 5 cm to 10 cm and a thickness of 4 mm to 7 mm;

5 to 10 parts by weight of a seasoning sauce and 2 to 4 parts by weight of a safflower saponin extract are mixed with 100 parts by weight of cut raw meat, and the raw meat cut with the sauce is mixed with the sauce;

A step of putting raw meat mixed with the seasonings and kneaded into a mold and pressurizing them;

Placing the molded raw meat into a freezer and quenching the molded raw meat so that it is frozen firmly;

Cutting the frozen molded meat to a width of 1 cm to 2 cm and a thickness of 4 mm to 7 mm;

Heating and cutting the cut meat cut into a predetermined size through the conveyor while heating the heat to the heat of the furnace installed on the conveying path of the conveyor;

Drying the heated raw material by hot air blowing; And

The present invention relates to a method for manufacturing jerky containing jellyfish saponin extract, which comprises a step of subjecting a vacuum packaged jerky to a high-temperature steam sterilization treatment in a vacuum packed state.

In the present invention, the jerky is prepared by further mixing 0.5 part by weight of vegetable omega-3 extract and aging for 24 hours.

In the present invention, the vegetable omega-3 extract is obtained by heating flaxseed at 100 DEG C for 20 minutes to remove moisture from flaxseed, rapidly cooling the rapidly-cooled flaxseed, and milking the rapidly cooled flaxseed at an oiling machine at a temperature of 100 DEG C, Filtrated to obtain filtered flaxseed oil, and the filtered flaxseed oil was spontaneously precipitated for 20 days, and the upper layer was recovered to obtain refined flaxseed oil. Then, odor and cyanide (-CN) Flaxseed oil was prepared and mixed with 50 g of flaxseed oil and 20 g of tocopherol in 25 g of water, followed by coating with high speed rotation at 3000 rpm with 5 g of Tween 60 added thereto to form a water-soluble flaxseed oil containing a large amount of omega-3 fatty acid .

The borage crude saponin extract used in the present invention can be obtained from the bellflower by a juicing process or distilled water, C ₁ to C ₃ lower alcohols, ethyl acetate, nucleic acid, dichloromethane or the like

To obtain a bellflower extract.

The bellflower crude saponin extract used in the present invention can be used without limitation as raw powder, dried bellflower or powder obtained by pulverizing the dried bellflower. The borage crude saponin extract used in the present invention may be prepared by a process such as a juicing process, distilled water, C ₁ to C ₃ lower alcohol, ethyl acetate, nucleic acid, dichloromethane or distilled water and C ₁ to C ₃ lower alcohol, ethyl acetate, nucleic acid, dichloromethane And the like. The C ₁

The lower alcohol of C ₃ is preferably methanol or ethanol, more preferably the concentration of the lower alcohol is 50 to 100%, most preferably the concentration of ethanol is 70 to 100%, but the present invention is not limited thereto.

The bellflowy saponin extract used in the present invention may be obtained by pulverizing the raw broth with a mincing method and then juicing it with a juicer, but the present invention is not limited thereto. The solvent used may be distilled water of 2 to 200 times the weight of the bellflower or distilled water of C ₁ to C ₃ lower alcohol, ethyl acetate, nucleic acid, dichloromethane or distilled water and C ₁ to C ₃ lower alcohol, ethyl acetate, nucleic acid, dichloromethane It is preferable to carry out extraction by adding a mixed solvent, and it is more preferable to add 10 to 30 times of extraction, but not limited thereto.

The borage crude saponin extract used in the present invention can be extracted using a method such as immersion extraction, ultrasonic extraction, and reflux extraction, and may be repeated twice or more as necessary, but the present invention is not limited thereto. The extraction is preferably carried out at a temperature of from 10 [deg.] C to 100 [deg.] C, but is not limited thereto. The extracted bellflower extract may be further subjected to filtration or centrifugal separation to remove solid components and concentrate.

The borage crude saponin extract used in the present invention has a higher content of effective saponin and higher purity than the crude saponin composition according to the extraction method of saponin using conventional butanol in the experiment of measuring the content of the crude saponin composition. In addition, as the concentration of alcohol in the extraction solvent was increased, the effect of extracting saponin increased in the experiment of measuring the content of saponin according to the extraction solvent condition. In the case of using the methanol extraction or juicing process It is found that the saponin extraction effect is excellent.

In the crude saponin composition according to the present invention, the amount of crude saponin composition and the recovery rate of the crude saponin composition are increased as the alcohol concentration in the leaching solution is measured in the experiment of measuring the change in the saponin content according to the elution solvent. Therefore, the crude saponin composition prepared according to the present invention has high purity and high effective saponin content, and thus can be usefully used for producing food compositions containing saponin as an active ingredient.

Example 1 Preparation of 100% Ethanol Extract of Bellflower

5 g of 100% ethanol was added to 1,000 g of finely ground bellflower powder in the shade, extracted for 1 week (168 hours) at room temperature, and then centrifuged at 10,000 × g for 30 minutes to remove the solids. The centrifuged solution was dried under reduced pressure to obtain 277 g of a 100% bellflower ethanol extract in powder form.

Example 2: Preparation of bellflower juice

5,000 g of raw platycodon was crushed by mincing and firstly squeezed with a juice extractor to obtain 300 ml of bellflower juice. First, 1,000 ml of distilled water was added to the remaining residue, and the mixture was aged at 25 DEG C for 12 hours and then subjected to secondary squeezing with a juicer to obtain 1,100 mL. The primary and secondary juice of Dorado juice were combined and centrifuged at 10,000 × g for 30 minutes to remove solids. The centrifuged solution was lyophilized to yield 476 g of a bloom juice in powder form.

The jerky of the present invention cuts pork or beef to a certain size. Raw meat is cut into iris like shape. More specifically, it can be cut to have a thickness of 5 to 10 cm and a width of 4 to 7 mm.

Next, the raw meat cut in the iris form is mixed with the seasoning and the raw meat cut is made to be mutually adhered. We add various natural sauce including salt, sugar, syrup and the like as beef seasoning to the raw meat of cutting, and we can assemble to each other. A variety of natural sauces can be used with the raw materials cut, including pepper, ginger powder, garlic powder, onion powder, soy sauce, etc. In addition, various kinds of known natural spices may be optionally added have.

In addition, the cut raw meat is allowed to stand for a certain period of time (approximately 2 to 4 hours) in a state in which the cut raw meat is mixed with the seasonings and attached thereto, so that the jerky can be properly aged so that the texture can be maintained more smoothly at the completion of the jerky production .

As an example of the mixed seasoning, a bamboo flavor seasoning sauce may be applied. As an example of such a bamboo season flavoring season sauce, 50% (bamboo syrup, soy syrup, wheat, garlic, separated soybean protein mixture) {Grilled meat sauce, high fructose, hot grill seasoning (egg white powder), isolated soybean protein} can be applied. In case of preparing pork brisket flavor seasoning jerky, the mixture of raw meat 85.5% and benton bass sauce 14.5% can be manufactured in a mixed ratio. The mixing ratio is not limited but can be variously modified according to the taste of the consumer It is natural to be able to.

Next, the raw meat mixed with the natural spices and kneaded therein is put in a predetermined mold, pressed, and shaped into a shape corresponding to the mold. A rectangular box-shaped forming mold is provided, and a predetermined amount of raw meat mixed and kneaded in a square box-shaped forming mold is spread and spread evenly so as to be formed into a predetermined thickness, followed by compacting into a desired shape.

Next, the molded raw meat pressed and molded in a mold is put into a freezer and rapidly frozen. Rapidly freeze for a sufficient time to allow the raw meat to be frozen firmly. The fast freezing time can be selectively set according to the thickness and amount of the molding raw material.

Next, the rapidly frozen raw meat is cut into a desired size and desired thickness, cut into thin sticks having a width of approximately 1 cm to 2 cm and a thickness of 4 mm to 7 mm, so as to be suitable for individual ingestion . The width can be determined in advance at the time of molding in a mold, and can be cut by appropriately setting the thickness at the time of cutting.

Next, raw meat cut in the form of a thin stick is processed using heat. The process of learning by using heat may be a smoked process, a grilling process, or indirect heat process, and one of these methods can be selected to learn cutting meat.

The process of smoked cutting meat is as follows. The cut raw meat is moved through a conveyor, and a smokehouse for smoldering is installed on the conveying path of the conveyor, and the smokehouse is slowly moved for a predetermined time to allow the raw meat on the conveyor to be smoked. At this time, it is preferable that the conveyor has a grill shape, that is, a net structure so that the smoked grilling process can be performed smoothly.

Smoked roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roasted roasted roasted roasted roasted roasted roasted roasted roasted roast Accordingly, when the jerky is consumed, the smell of the smoked season is doubled, and the jerky can be provided more delicious.

Next, the raw meat after the smoked roasting process is dried by a hot air drying process. In the hot air drying process, the raw meat that has undergone the smoked roasting process is placed on a shelf or a tray, and dried in a hot air drying chamber for a predetermined time with hot hot air. Since the smoked sauce and the like are burnt in the raw meat, it can be dried so as not to dry in a solid structure but to maintain a constant moisture, that is, a seasoned sauce.

Next, hot-air dried jerky is put into a packaging container and vacuum packaged using a vacuum packaging machine. As the packaging container, a packaging container made of polyethylene material which is generally widely used can be used.

After vacuum packing jerky inside the packaging container, put vacuum jerked jerky into high temperature steam sterilizer and steam sterilize for a certain time. By allowing the steam sterilizer to be exposed to steam at a high temperature for about 30 minutes or longer, it is possible to sterilize microorganisms, viruses, and the like that may be present inside the vacuum packed beef jug.

Since the jerky is packed in a vacuum and the jerked jerky is vacuum-sterilized by high temperature steam, it is possible to prevent deterioration without adding preservatives, and thus it is possible to manufacture eco-friendly jerky. The production of the product is completed by packaging the hot-steam-sterilized jerky packaged product in a packaging box.

In the case of beef jerky produced by the beef jerky manufacturing method of the present invention, it is possible to produce jerky beef which can be ingested smoothly and uniformly while still having a traditional tangybee flavor as in the conventional case. In this case, it is possible to add traditional sauce flavored seasoning sauce in the process of mixing seasonings and kneading them. When making pork jerky using pork, it is possible to manufacture not only a hard and uniform taste, but also various tastes. In addition, when the bamboo bean sauce is added in the mixing process, . ≪ / RTI >

In addition to the bamboo flavor and tteokgalbi sauce sauce, the sauce can be made with various flavors and seasonings to the raw meat to produce the desired beef jellies. It is possible to produce jerky which has various flavors such as cheese flavor, curry flavor, roasted rice flavor, and spaghetti flavor. In addition, various flavors can be realized by adding a natural seasoning sauce that can add a traditional flavor without adding preservatives, coloring agents, pigments, and the like added during the production of beef jerky, And the color of the beef jerky can be the same as the ribs.

The jerky may be produced by grinding a part of the raw meat cut and grinding the ground meat with a cutting meat and a seasoning. At this time, it is preferable that the ratio of crushed meat is 1/4 or less with respect to the cutting meat. Therefore, it is possible to maintain a smooth texture without jerking the jerky.

The flaxseed oil used in the present invention is obtained by heating flaxseed at 80 to 120 DEG C for 10 to 40 minutes to remove moisture from the flaxseed, followed by rapid cooling, rapidly cooling the flaxseed into the milking machine, And filtered through 200 mesh to obtain filtered flaxseed oil. The filtered flaxseed oil was spontaneously precipitated for 10 to 20 days, and the upper layer was recovered to obtain refined flaxseed oil. ) To produce toxic flaxseed oil.

The flaxseed oil of the present invention has a malodorous odor such as a rotten egg odor or a burnt smell removed, and the toxicity of cyanide (-CN) is removed in the purification process. The flaxseed oil of the present invention can be used for edible use because it is free of odor and cyanide (-CN) toxicity, and does not cause rancidity even if it is exposed to air for a long period of time.

The water-soluble linseed oil used in the present invention include catechin-3-epi-rate going to go _{(EGCG, C 22 H 18 O} 11, molecular weight 458.4), in the epi catechins go _{(EGC, C 15 H 14 O} 7, Molecular weight 306.3) and (ECG, C ₂₂ H ₁₈ O ₁₀ , molecular weight 442.5), which is a mixture of epicatechin-3-gallate (ECG, C ₂₂ H ₁₈ O ₁₀ , molecular weight 442.5). It does not cause sourness in the air and has good digestion and odor.

Since the water soluble flaxseed oil used in the present invention has a good taste and is well digested, even if it is stored for a long time, it does not cause sourness in the air, and it does not smell the smell of pork, but has a richness of meat quality and soft taste You can have it.

The water-soluble flaxseed oil used in the present invention can be stored in the air for a long time even if it is stored for a long time in the case of producing a pork seasoning, and it can be flavored so that it does not smell the smell of pork, The taste can be maintained.

The green tea extract used in the present invention is preferably 10 to 50% by weight, and when it is 10% by weight or less, flaxseed oil may be spoiled. When the amount is 50% by weight or more, the content of omega-3 fatty acid is lowered.

The emulsifier used in the present invention is contained in an amount of 5 to 20% by weight. When the amount of the emulsifier is less than 5% by weight, uniform mixing is difficult. Buy Tween 60

.

The water-soluble flaxseed oil used in the present invention can produce a food containing a large amount of omega-3 fatty acid, and can produce a product having a high omega fatty acid content and a low cholesterol content by adding to food.

Claims (3)

Cutting the raw meat into iris shape with a length of 5 cm to 10 cm and a thickness of 4 mm to 7 mm;
5 to 10 parts by weight of a seasoning sauce and 2 to 4 parts by weight of a safflower saponin extract are mixed with 100 parts by weight of cut raw meat, and the raw meat cut with the sauce is mixed with the sauce;
A step of putting raw meat mixed with the seasonings and kneaded into a mold and pressurizing them;
Placing the molded raw meat into a freezer and quenching the molded raw meat so that it is frozen firmly;
Cutting the frozen molded meat to a width of 1 cm to 2 cm and a thickness of 4 mm to 7 mm;
Heating and cutting the cut meat cut into a predetermined size through the conveyor while heating the heat to the heat of the furnace installed on the conveying path of the conveyor;
Drying the heated raw material by hot air blowing; And
Hot-steam sterilization of the vacuum packed jerky in a vacuum-packed state,
The jerky was prepared by aging for 24 hours with 0.5 part by weight of vegetable omega 3 extract,
The plant-derived omega-3 extract was heated at 100 ° C. for 20 minutes to remove water from the flaxseed, followed by rapid cooling, rapid cooling of the flaxseed into the milking machine, milking at the temperature of 100 ° C., The resulting filtered flaxseed oil was spontaneously precipitated for 20 days, and the upper layer was recovered to obtain refined flaxseed oil. Then, malodorous oil and cyanide (-CN) toxin-free flaxseed oil And 50 g of the flaxseed oil and 20 g of tocopherol were mixed in 25 g of water, 5 g of Tween 60 was added thereto, and the mixture was coated at a high rotation speed of 3,000 rpm to form a water-soluble flaxseed oil containing a large amount of omega-3 fatty acids. A method for producing jerky containing a saponin extract.






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