KR101738874B1 - Chicken Jerky Preparation by the Enzyme Treatment of Curcuma longa L. powder - Google Patents

Abstract

(1) slicing a chicken to a predetermined thickness; (2) preparing a preliminary dried chicken to preliminarily dry the sliced meat; (3) a seasoning step of immersing the pre-dried chicken in a seasoning solution containing the enzyme hydrolyzate; And (4) a drying step of drying the seasoned chicken.

Description

{Chicken Jerky Preparation by the Enzyme Treatment of Curcuma longa L. powder}

More particularly, the present invention relates to a process for preparing chicken jerky, which is improved in storage properties and improved mechanical properties and sensory properties by treating chicken breast with enzymatic hydrolyzate of chestnut will be.

Unlike red meat or fish such as pork or beef, chicken is a suitable source of animal protein for people who need weight control due to low fat content and calories, convalescent patients, elderly people with little physical activity, and people with insufficient exercise. It is low-calorie high-protein food than red meat, mackerel (183 kcal / 100g) and saury (165 kcal / 100g), which is only 100-110 kcal / 100g of chicken leavened skin.

The average annual consumption of chicken per capita is 6.9 kg in 2000 and 10.7 kg in 2010, which is rapidly increasing, but it is stagnating at 11.4 kg in 2011, 11.6 kg in 2012 and 11.5 kg in 2013 (Source: Livestock Management Division). On the other hand, the supply of chicken meat has been increasing, which has led to an increase in the frozen stockpile of affiliates. Therefore, it is very necessary to develop processed foods using chicken.

Especially, although the chicken breast is a high - protein low - fat low - calorie food compared to beef or pork, the palatability of consumers is low in other parts of the chicken,

Drying is one of the methods used for the preservation of meat products and is a method of inhibiting the growth of microorganisms by lowering water activity. Among them, jukpo, which is an intermediate moisture food, exhibits a water activity of 0.6-0.9 which corresponds to a relative humidity of 60-90% at room temperature. Due to these characteristics, the jerky can be stored at room temperature and the demand of consumers is increasing due to nutritional characteristics and convenience due to high protein content. Studies have been actively conducted to improve storage stability and microbiological safety, such as packaging methods, storage temperature, additives, and manufacturing methods of jerky. Recently, there has been a growing concern that synthetic antioxidants are not beneficial to health.

Curcuma longa L. is a perennial herbaceous herbaceous plant belonging to the genus Gingivalaceae (Zingberaceae). It is originated in India and is cultivated as a special crop in Taiwan, China, and South-Central region of Korea. Chinese herbal medicine is a classic of the herb of the river, the blood is stopped to stop the blood, bad blood, hemorrhoids (尿 血) and the blood (尿 血) to reduce the 气 (气) It has long been used as a placebo, bronchoscopy, and has been used for nosebleeds, hematuria, and hematemesis. In the Korean Pharmacopoeia, turmeric has rootstock and root roots. According to the site of use, rootstock is called turmeric, root roots are called turmeric, and turmeric is darker than turmeric.

There are curcumin, demethoxycurcumin, bisdemethoxycurcumin, cyclocurcumin, calebin, and the like in vegetable wool, and there are vegetable sterols and beta - But are not limited to, β-sitosterol, zingiberene, campesterol, tumerone, zingiberone, borneol, eugenol, camphor, curdione (Cadion), -phellandrene, and cineol are contained in about 4.2 to 5.5% of the total amount. In addition, they contain a fat, starch, and fructose.

Korean Patent No. 0439839 Korean Patent No. 1137981

A problem to be solved by the present invention is to provide a method for preparing chicken jerky which is improved in storage properties and improved mechanical properties and sensory properties by treating chicken meat with an enzymatic hydrolyzate of chestnut.

In order to solve the above problems, the present invention provides a chicken meat slicing machine comprising: (1) slicing a chicken to a predetermined thickness; (2) preparing a preliminary dried chicken to preliminarily dry the sliced meat; (3) a seasoning step of immersing the pre-dried chicken in a seasoning solution containing the enzyme hydrolyzate; And (4) a drying step of drying the seasoned chicken.

In the present invention, the chicken may be a chicken breast.

In the present invention, the step (2) may be preliminary drying so that the moisture content is 30 to 50%.

In the present invention, the preliminary drying may be performed at a temperature of 40 to 70 ° C for 1 to 3 hours.

In the present invention, the seasoning solution of the step (3) may contain 5 to 30 parts by weight of the enzyme hydrolyzate, based on 100 parts by weight of the chicken.

In the present invention, the enzymatic hydrolyzate may be one prepared by enzymatic treatment of the enzymatic enzyme with a enzyme selected from the group consisting of cellulase, arabinase, beta-glucanase, hemicellulase and xylenase.

In the present invention, the uroglycolytic enzyme may be prepared by mixing 5 to 20 parts by weight of water and 0.05 to 0.5 parts by weight of enzyme per 1 part by weight of herring, followed by enzyme treatment at 30 to 40 캜 for 3 to 10 hours.

In the present invention, the thickness of the sliced chicken may be 3 to 8 mm.

In the present invention, the immersion in the step (3) may be carried out at 1 to 10 ° C for 6 to 24 hours.

In the present invention, the step (3) may further comprise a pretreatment step of immersing the pre-dried chicken in 0.5 to 3% by weight of proteolytic enzyme solution before immersion in the seasoning solution, Lt; RTI ID = 0.0 > 10-60 < / RTI >

Alternatively, the step (3) may further include 0.5 to 3% by weight of a protease in the seasoning solution, followed by immersion of the preliminarily dried chicken. Specifically, the pre-dried chicken may be dipped in a seasoning liquid at 35 to 42 ° C for 10 to 60 minutes, then heated to 1 to 10 ° C for further dipping for 6 to 24 hours.

In the present invention, the step (4) may be performed such that the water activity is 0.6 to 0.9, and the drying may be performed at 50 to 70 ° C for 8 to 15 hours.

In addition, the present invention provides chicken jerky containing ureolase hydrolysates.

The chicken jerky has a DPPH radical scavenging activity of 16.5 to 20% and a total number of bacteria of 10.0 × 10 ⁴ in a 30-day storage period.

The chicken jerky has a hardness of 700 to 1000 g, a lightness of 20 to 50, a redness of 16 to 19, and a yellowness of 10 to 30.

In the present invention, the enzymatic hydrolyzate of the chicken jerky is as described in the above production method.

In the present invention, the chicken jerky may be an enzyme treated with a protease, and the treatment of the protease is as described in the above production method.

The present invention also provides a seasoning for jukebo which contains an urogenase degradation product and can improve antioxidative activity and antifungal activity inhibition activity.

The chicken jerky produced by the manufacturing method according to the present invention removes the inside of the chicken by adding the lysozyme hydrolyzate to the chicken meat during the seasoning of the chicken and realizes a color similar to that of the chicken jerky or don jerky to prepare for the conventional chicken jerky Consumer preference is improved. Especially, the enzyme hydrolyzate, which was used in the production of beef jerky, decreased the crude fat content of chicken, inhibited the growth of rancidity and microorganisms, and improved the storage stability of beef jerky. In addition, the content of crude protein is increased, and the hardness is reduced, thereby making it possible to produce a jerky which is superior in nutrition and in texture.

Fig. 1 is a result of the appearance evaluation of jerky according to the presence or absence of the partial drying process before immersing raw chicken breast in the seasoning liquid in the jerky manufacturing process. a) is the appearance of the jerky, and b) is the result of visual observation of the cut surface of the jerky.
2 is an appearance of a jerky prepared according to one embodiment of the present invention and a comparative example.

Chicken has low fat content and high protein content, which is attracting the attention of modern people who prefer low fat high protein foods. Nevertheless, when chicken is used as a raw material, the smell of chicken is high, and there is a high possibility that it is contaminated with microorganisms such as Salmonella or Listeria. Therefore, unlike beef or pork, Accordingly, the inventors of the present invention have developed a process for producing jerky, which can solve the problem of fatty acid rancidity and chicken odor of chicken, thereby completing the present invention.

In order to solve the above problems, the present invention provides a chicken meat slicing machine comprising: (1) slicing a chicken to a predetermined thickness; (2) preparing a preliminary dried chicken to preliminarily dry the sliced meat; (3) a seasoning step of immersing the pre-dried chicken in a seasoning solution containing the enzyme hydrolyzate; And (4) a drying step of drying the seasoned chicken.

In the method of manufacturing chicken jerky according to the present invention, it is preferable to use a chicken breast as a portion used as raw meat. When the content of fat in the jerky is high, there is a fear of rancidity and there is a possibility of contamination with a pathogenic microorganism such as Salmonella or Listeria. Since the content of the unsaturated fatty acid in the chicken breast is low and the content of the unsaturated fatty acid is low, (About 8% of chicken fat content).

In the present invention, the thickness of the sliced meat may be 3 to 8 mm. When the thickness was within the above range, the chicken meat was uniformly seasoned, the chicken smell removal efficiency was excellent, and the beef jerky was evaluated to be excellent in texture and palatability. On the other hand, when the thickness of the chicken is less than the above range, the thickness of the prepared beef jerky is too thin to reduce the texture and palatability of the beef jerky, and there is a problem that the produced beef jerky has a large variation in water content and water activity. If the thickness of the chicken meat exceeds the above range, drying of the beef jerky is not easy and there is a problem that the inside of the chicken is not seasoned, so that the taste is not uniform and the smell of chicken remains.

In the present invention, the step (2) is preliminarily dried so that the moisture content is 30 to 50%. The moisture content of 100 g of raw chicken breast, listed in the Food Ingredient DB (2011) of the Rural Development Administration, is 66.9 g, and 66.9% of the chicken breasts are moisture.

If the sliced chicken is used as it is (raw material), the moisture content is too much to prevent the seasoning liquid from penetrating into the inner tissue of the sliced chicken. Therefore, there is a problem that the inside of the chicken is not seasoned, The mechanical characteristics of the sliced chicken were changed according to the degree of sensory evaluation.

When the moisture content of the sliced chicken was within the above range, the seasoning solution uniformly penetrated into the tissues of the chicken, and it was confirmed that the increase of the total number of bacteria in the storage period was inhibited. On the other hand, when the moisture content of the sliced chicken exceeds the above range, there is a problem that the seasoning liquid is not seasoned to the inside of the chicken, so that the mechanical properties and taste are not uniform and the commerciality is deteriorated, There was a problem. On the other hand, when the moisture content of the sliced chicken is less than the above-mentioned range, there is a problem that the hardness is rather increased, and there is a problem that the jerky jerky is produced and the merchantability is lowered.

In the present invention, the step (2) may be carried out in an amount of 5 to 30 parts by weight per 100 parts by weight of chicken meat. When the enzymatic degradation product of urogene is less than the above range, it is difficult to reduce the odor of chicken, and it is difficult to realize a color similar to that of beef or pork. Therefore, jerky which has low preference can be produced, and microorganism stability is low, The total number of microorganisms can be increased. On the other hand, if it exceeds the above range, the color of the beef jerky becomes dark and the degree of preference may be lowered, and the effect on the microbial stability is insignificant.

Through the study according to the present invention, the preference and the mechanical properties of the beef jerky were particularly excellent in the section containing 10 to 20 parts by weight of the uroglycolipase as 100 parts by weight of the chicken.

100 parts by weight of the chicken according to the present invention is based on chicken raw.

In the present invention, the enzymatic hydrolyzate may be one prepared by enzymatic treatment of the enzymatic enzyme with a enzyme selected from the group consisting of cellulase, arabinase, beta-glucanase, hemicellulase and xylenase. Preferably, the gilts may be enzymatically treated with two or more enzymes including beta-glucanase, and enzymatically treated with a complex enzyme in which all of the above-mentioned enzymes are mixed. In the present invention, when the enzyme is a complex enzyme in which various kinds of enzymes are mixed, the content of the enzyme may be the content of the enzyme containing the greatest amount. In the present invention, the enzymatic hydrolyzate of ureol was prepared using biscozyme which is a common enzyme.

On the other hand, the enzyme-degraded product of oler enzyme may be prepared by mixing 5 to 20 parts by weight of water and 0.05 to 0.5 parts by weight of enzyme per 1 part by weight of the enzyme and treating the mixture at 30 to 40 ° C for 3 to 10 hours.

In the present invention, if the content of the enzyme is less than the above-mentioned range, it is difficult to expect the effect due to the decomposition. Even if the content exceeds the above range, the difference in the effect is small.

In the present invention, the reaction temperature may be a temperature for optimizing the activity of the enzyme, and if it is out of the above range, the enzyme may be inactivated or the activity of the enzyme may be extremely inhibited. In addition, it is more preferable that the enzyme treatment is performed in an optimal pH range depending on the type of the enzyme.

When the enzyme treatment is finished, the enzyme is inactivated. The method of inactivating the enzyme is not particularly limited, and a high pressure sterilization treatment method is used in the present invention. The high-pressure sterilization treatment used in the present invention may be performed by a high-pressure sterilization processor at 121 ° C for 15 minutes, but the present invention is not limited thereto.

In the present invention, the seasoning solution may include, but is not limited to, a wort enzyme hydrolyzate in a usual seasoning solution for producing jerky.

In the present invention, the seasoning liquid may be one containing the enzymatic hydrolyzate, soy sauce, sugar, and alcohol as a raw material, and may further include other members. The other member is exemplified by garlic, ginger and pepper, and may be added in the form of powder.

In the present invention, the seasoning liquid was prepared by mixing the koji enzyme hydrolyzate, soy sauce, sugar, spirits, garlic powder, ginger powder, pepper powder and water, followed by high pressure sterilization.

In the present invention, the immersion in step (3) may be carried out at 1 to 10 ° C for 6 to 24 hours, preferably at 2 to 5 ° C for 8 to 15 hours. If the immersion temperature is lower than the above range, there is a problem that the raw meat is frozen. If the immersion temperature is higher than the above range, the temperature is too high, and the raw meat is broken during immersion. If the immersion time is less than the above range, there is a problem that the seasoning is insufficient and the odor of the chicken remains, and the inside of the sliced chicken is not seasoned and the taste is not uniform. If the above range is exceeded, the increase of the microbiological stability is insignificant, but the chromaticity of the prepared jerky becomes dark, the preference of the jerky is lowered, and the production time of the jerky is prolonged.

In the present invention, pre-dried chicken can be treated with a protease in a seasoning step to produce the above-described chicken of excellent quality. When pretreated chicken is treated with proteolytic enzymes, the content of crude fat is lowered and the concern about acidosis is reduced, but the content of crude protein and antioxidant activity are increased, so that nutritional and functional jerky can be produced. In addition, the degree of brightness and redness increased, while the degree of yellowness decreased.

One method of treating the pre-dried chicken with proteolytic enzymes is to pre-treat the pre-dried chicken to a pretreatment step of immersing the chicken in a 0.5 to 3% by weight proteolytic enzyme solution before immersion in the seasoning solution, followed by immersion in the seasoning solution. The pretreatment step may be carried out at a temperature of 35 to 42 DEG C for 10 to 60 minutes.

Another method of treating pre-dried chicken with proteolytic enzymes may include adding 0.5 to 3 wt% protease to the seasoning solution followed by mixing and pre-drying the chicken. At this time, the pre-dried chicken is preferably dipped in a temperature of 35 to 42 ° C for 10 to 60 minutes, then heated to 1 to 10 ° C for additional dipping for 6 to 24 hours.

When the protease is treated, the proteolytic enzyme may be inactivated when the temperature is outside the above range. If the immersion time is less than the above range, it is difficult to expect the effect of the proteolytic enzyme. If the immersion time is above the above range, the jerky can be produced with a very low hardness by the action of an excessive proteolytic enzyme.

According to the present invention, when the protease was mixed with the seasoning solution, the content of crude fat was lower and the content of crude protein was increased compared with the case of treating the seasoning solution and protease alone. In addition, Jerky was produced with good taste and good elasticity and cohesiveness and good evaluation in texture.

Next, the step (4) may be carried out such that the water activity is 0.6 to 0.9. The water activity is a preferable range for improving the texture and storage stability of the beef jerky. The drying is preferably performed at 50 to 70 ° C for 8 to 15 hours in order to achieve the water activity in the above range and the hardness range of the jukes to be implemented in the present invention of 700 to 1000 g. When drying is carried out at a temperature lower than the above-mentioned range, the drying time is prolonged and the economical efficiency is lowered. On the other hand, when drying at a temperature higher than the above range, only the outer surface of the bean curd is dried.

On the other hand, the present invention provides a chicken jerky containing an uroglycolytic enzyme.

The chicken jerky according to the present invention is characterized in that the DPPH radical scavenging ability capable of evaluating the antioxidative activity is 16.5 to 20% and the total number of bacteria is less than 10.0 x 10 ⁴ after 30 days of storage.

The chicken jerky according to the present invention has a hardness of 700 to 1000 g, a lightness of 20 to 50, a redness of 16 to 19, and a yellowness of 10 to 30.

The chicken jerky containing the enzymatic lytic enzyme according to the present invention may be a jerky prepared by the above method.

Meanwhile, the present invention provides a seasoning for jerky which has improved antioxidative activity and antifungal proliferation inhibitory activity, which contains an uroglycolytic enzyme.

The seasoning solution according to the present invention is applicable to beef, pork or chicken meat, and is preferably suitable for making chicken meat.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.

Example

Experimental Method

1) Chromaticity

Lightness, redness, and yellowness were measured using a spectrophotometer (CM-2600d Chroma Meter, Minolta Inc., Ramsey, Tokyo, Japan)

2) Water activity (Aw)

Measurements were made using a water activity meter (BT-RS1, Rotronic, Switzerland). The instrument's internal sensor temperature was fixed at 25 ° C and the instrument's relative humidity was read at 30-minute intervals. The time was set as the final point.

3) Cholesterol, crude protein, crude fat

According to the AOAC method (AOAC 1980), the crude protein was analyzed by dry method, the crude protein was analyzed by Micro Kjeldahl method, and the crude fat was analyzed by Soxhlet extraction method.

4) Water content

5 g of a sample ground with a blender was weighed and measured with an electronic moisture analyzer (MA-100C, Sartorius).

5) pH

The pH of the jerky was measured using a pH meter (A221, Orion Co., Beverly, MA, USA) using a dilution of 5 g of the sample, diluted 10 times with distilled water, and then centrifuged at 3,000 rpm for 10 minutes. .

6) texture

Hardness, cohesivensss and springiness were measured five times repeatedly using a texture analyzer (CT3, Brookfield Engineering Laboratories, Inc., Middleborough, Massachusetts, USA). Measurement conditions were set with probe: TA39, trigger load: 4.5 g, test speed: 0.5 mm / s, load range: 4,500 g, target type: distance, target value: 2.0 mm.

7) Production yield

The weight of chicken jerky which was immersed in seasoning solution and dried was measured, and the yield of chicken jerky was compared with the weight of raw chicken used in jerky production.

8) DPPH radical scavenging activity

To investigate the antioxidant effect, 5 g of jerky were added to 20 ml of 70% ethanol, stirred for 10 seconds using a shaking stirrer, left for 30 minutes, centrifuged at 3600 rpm for 30 minutes, and filtered using a filter paper. 0.4 ml of the filtrate and 1 ml of the diluted solution of DPPH 1.5 × 10 ^-4 M were mixed at room temperature for 10 seconds using a shaking stirrer, reacted for 30 minutes in the dark, and absorbance was measured at 517 nm to calculate the absorbance ratio.

9) Sensory evaluation

Twenty - four examiners (20 ~ 25 years old) were adequately explained about the purpose of the experiment and the evaluation items.

10) Measurement of total bacterial counts during storage

10 g of sterilized water was added to 1 g of crushed chicken breast jerky, homogenized with a homogenizer for 1 minute, diluted with sterilized water, and incubated at 37 ° C for 48 hours using PCA (PlateCountAgar, BD, USA) And the number of colony produced was counted. Changes in total bacterial counts during storage were measured at 45 ℃ in a thermostat for one month.

Preliminary experiment

For the preparation of chicken breast jerky, the manufacturing method was selected to show the superior quality by changing the thickness of the raw material (chicken breast) and the number of immersion / drying.

1) Thickness of chicken breast

The thickness of the chicken breast was 4 to 7 mm, and the mechanical and texture properties were excellent. Especially, the best evaluation was obtained at the thickness of 5 mm.

2) Raw meat processing status

In order to confirm the quality change according to processing of raw meat (chicken breasts), the raw meat was partially dried as described below, and immersed in seasoning liquid and dried to prepare jerky. PH, moisture content, water activity and hardness were measured, Respectively.

Seasonal solution (based on 100g of chicken breast): 20 ml of soy sauce, 20 ml of sake, 16 g of sugar, 0.4 g of pepper, 1 g of garlic powder, 100 ml of water

Experimental group 1: Chicken breast 5 mm thick, no kneading → no drying (moisture content 66%) → dipping in seasoning solution 12 hours → drying at 60 ℃ for 10 hours

Experimental group 2: Chicken breast 5 mm thick, dried with water → moisture content 60% → dipped in seasoning solution for 12 hours → dried at 60 ° C for 10 hours

Experimental group 3: chicken breast 5 mm in thickness, dried at 50% moisture content → dipped in seasoning solution for 12 hours → dried at 60 ° C for 10 hours

Experimental group 4: chicken breast 5 mm thick, dried with water → 40% moisture → dipped in seasoning solution for 12 hours → dried at 60 ℃ for 10 hours

Experimental group 5: Chicken breast 5 mm thick, dried with water → 30% moisture → 12 hours immersion in seasoning → dried at 60 ℃ for 10 hours

division Experiment 1 Experiment 2 Experiment group 3 Experiment group 4 Experiment group 5 pH 5.18 5.17 5.17 5.18 5.17 Jerky moisture content 35.5 32.4 29.5 28.7 24.5 Jerky water activity 0.875 0.861 0.852 0.850 0.846 Hardness 4483.2 3213.5 2358.2 2451.5 3121.5 Save 20 days total number of bacteria 97.1 x 10 ³ 60.0 × 10 ³ 42.3 x 10 ³ 45.3 x 10 ³ 42.3 x 10 ³

FIG. 1 shows the results of visual comparison of the jerky of the experimental group 1 and the experimental group 4. After the chicken breast was partially dried, the jerky of the experimental group 4 which had been immersed in the seasoning solution had well seasoned liquid until the inside and the taste was uniform. On the other hand, Jerky of Experimental Group 1 was similar in appearance to Experiment Group 4, but it was confirmed that the seasoning solution did not penetrate to the inside. On the other hand, the hardness of the experimental groups 1 and 2 was higher than that of the experimental groups 3 and 4, although the moisture content of the jerky was higher than that of the experimental groups 3 and 4. The moisture content of the jerky was low, And the drying is made non-uniform.

As a result, it was found that the sliced chicken breasts at the time of manufacturing the beef jerky were dried so as to include the moisture content of 40 to 50% by weight and immersed in the seasoning solution, in the mechanical properties and sensory evaluation of the beef jerky And it was confirmed that the increase of the total number of bacteria could be suppressed.

Accordingly, the inventors of the present invention have found that it is preferable to dry the sliced chicken breast so that the moisture content of the sliced chicken breast is 40 to 50% by weight.

In the experiment, it was dried to be 40 wt%.

Production Example 1. Preparation of seasoning liquid containing enzyme digestion enzyme

The mixture was mixed at a ratio of 100 g of soy sauce, 50 g of sake, 80 g of sugar, 2 g of pepper, 5 g of garlic powder, 2 g of ginger powder and 150 g of ureol enzyme hydrolyzate, followed by treatment with a high pressure sterilization processor at 121 캜 for 15 minutes A seasoning solution was prepared.

On the other hand, the enzymatic hydrolyzate was prepared by mixing 150 ml of water, 15 g of corn glue and 15 g of novozyme, followed by reaction at 37 ° C for 6 hours.

Production Example 2. Preparation of seasoning liquid containing a wool amount

The mixture was mixed at a ratio of 100 g of soy sauce, 50 g of sake, 80 g of sugar, 2 g of pepper, 5 g of garlic powder, 2 g of ginger powder and 150 g of wool, and the mixture was treated at 121 ° C. for 15 minutes using a high- To prepare a seasoning containing the amount.

On the other hand, the amount of the wool was mixed with 150 ml of water and 15 g of curd, and then the mixture was kept at 37 ° C for 6 hours.

Production Example 3. Preparation of general seasoning solution

The mixture was mixed at a ratio of 100 g of soy sauce, 50 g of sake, 80 g of sugar, 2 g of pepper, 5 g of garlic powder, 2 g of ginger powder and 150 g of water and then treated at 121 ° C for 15 minutes using a high pressure sterilization processor, .

Example 1

One kilogram of chicken breast was poured in 5 mm and then dried at 50 ° C for 2 hours. Next, partially dried chicken breasts were administered to 389 g of the seasoning solution of Preparation Example 1 and then immersed at 4 캜 for 12 hours. After completion of immersion, the beef jerky was completed by drying at 60 DEG C for 10 hours.

Example 2

One kilogram of chicken breast was poured in 5 mm and then dried at 50 ° C for 2 hours. Next, the partially dried chicken breasts were immersed in 1% protamex (protease) at 40 ° C for 30 minutes. Next, after the water was removed, the solution was administered to 389 g of the seasoning solution of Preparation Example 1 and then immersed at 4 캜 for 12 hours. After completion of immersion, the beef jerky was completed by drying at 60 DEG C for 10 hours.

Example 3

One kilogram of chicken breast was poured in 5 mm and then dried at 50 ° C for 2 hours. To 389 g of the seasoning solution of Preparation Example 1, 1% protamex (protease) was added and mixed to prepare a mixed seasoning solution. The dried chicken breast was added to the mixed seasoning solution, followed by immersion at 40 ° C for 30 minutes, followed by immersion at 4 ° C for 12 hours. After completion of immersion, the beef jerky was completed by drying at 60 DEG C for 10 hours.

Comparative Example 1

A jerky was prepared in the same manner as in Example 1 except that the seasoning solution of Preparation Example 2 was used instead of the seasoning solution of Preparation Example 1.

Comparative Example 2

The jerky was prepared in the same manner as in Example 2 except that the seasoning solution of Preparation Example 2 was used instead of the seasoning solution of Preparation Example 1.

Control group

Jerky was prepared in the same manner as in Example 1 except that the seasoning solution of Preparation Example 3 was used instead of the seasoning solution of Preparation Example 1

division Control group Comparative Example 1 Example 1 Comparative Example 2 Example 2 Example 3 chicken breast 1000 1000 1000 1000 1000 1000 Soy sauce 100 100 100 100 100 100 Rice wine 50 50 50 50 50 50 Sugar 80 80 80 80 80 80 pepper 2 2 2 2 2 2 Garlic powder 5 5 5 5 5 5 Ginger powder 2 2 2 2 2 2 Wool amount 0 150 0 150 0 0 Uroglycolytic enzyme 0 0 150 0 150 150 water 150 0 0 0 0 0 Protamax Untreated Untreated Untreated process process process

In Table 2, the unit of each numeral is g.

Test Example 1. Appearance and Color Evaluation

The appearance and color of the prepared jerky were evaluated and are shown in FIG. 2 and Table 3, respectively.

division Control group Comparative Example 1 Example 1 Comparative Example 2 Example 2 Example 3 brightness 26.5 19.2 22.4 38.6 45.5 47.6 Redness 11.6 14.7 15.5 15.9 17.3 19.1 Yellowness 17.8 32.8 31.1 19.6 12.8 26.6

The lightness of the bean jellies of Example 3 was the highest, indicating a bright color, which was lower in the order of Example 2, Comparative Example 2, Example 1 and Comparative Example 1. As a result, the treatment of proteolytic enzyme was evaluated to brighten the lightness, and the lightness of the jerky was better than that of cow 's milk.

Originally, chickens are similar to whites with light pink color in the production of white beef jerky, but they are colored by soy sauce, wool, or lysozyme hydrolysates in seasoning liquid and show a red color similar to beef jerky prepared from beef or pork and red meat Respectively. On the other hand, when the seasoning solution was added with the proteolytic enzyme, the color was similar to that of the beef jerky, even though the lightness was higher.

Test Example 2. Evaluation of texture

The hardness, cohesiveness and springiness of the jerky prepared in Examples 1 to 3 and Comparative Examples 1 to 2 were measured to evaluate the texture. The results are shown in Table 4 below.

division Control group Comparative Example 1 Example 1 Comparative Example 2 Example 2 Example 3 Hardness (g) 2324.0 1673.0 947.3 786.3 635.3 703.5 Coherence 0.54 0.87 0.78 0.83 0.59 0.81 Resilience 1.24 1.62 1.78 1.91 1.51 1.92

The hardness means the modified force required for cutting the jerky from the mouth to the tooth. The jerky of Comparative Example 1 was very high at 1673.0 g and showed a hardness lowered by the proteolytic enzyme treatment. On the other hand, Examples 1 to 3 were evaluated as having a hardness of 700 to 950 g, and it was evaluated that the decrease in texture was not significant even with the addition of proteolytic enzymes due to the effect of the proteolytic enzyme.

Cohesiveness refers to the ability of food to bind to each other without breaking when tongue or force is applied to the teeth. The proteolytic enzyme treatment showed a slight decrease in cohesiveness, but it was confirmed that the cohesiveness was slightly increased in Example 3, which was treated with the addition of protease and protease in the manufacturing process.

Resilience is the rate at which the jerky returns to its state before the deformed jerky is deformed after the force is applied to the tongue or tooth. The beef jerky of Example 3 was the highest and the beef jerk of Example 2 was the lowest.

From the above results, it was concluded that the beef jerky of Example 2 would be preferable to a person who likes a soft texture due to a low hardness, cohesiveness and elasticity, and a person who likes beef jerky would be preferred to the beef jerky of Example 3 Respectively.

Test Example 3. Component Analysis

According to the Food Science and Technology Dictionary published in 2008, the standard of jerky (beef and pork) is 25.0% or less in water, 40.0% or more in protein and 10.0 to 15.0% in fat. The components were analyzed to confirm that they were made, and they are shown in Table 5 below.

division Control group Comparative Example 1 Example 1 Comparative Example 2 Example 2 Example 3 Water activity 0.854 0.806 0.794 0.841 0.849 0.727 moisture(%) 29.6 23.2 22.3 24.1 24.9 21.5 Views min (%) 4.46 4.39 4.26 4.21 3.27 3.63 Crude fat (%) 5.80 5.44 4.43 3.63 3.47 3.22 Crude protein (%) 43.0 43.2 44.6 45.5 47.6 48.3

As shown in Table 5, the content of crude fat in the jerky which was immersed in the seasoning solution containing the uroglycolytic enzyme was low, while the content of crude protein was high. From the above results, it was expected that the jukkoe using the seasoning solution of Preparation Example 1 had less acid spots and higher microbial stability.

Test Example 4. Evaluation of Antioxidative Effect

DPPH radical scavenging activity was confirmed in order to evaluate the antioxidative effect and it is shown in Table 6 below.

division Control group Comparative Example 1 Example 1 Comparative Example 2 Example 2 Example 3 DPPH (%) 12.63 14.50 16.51 15.96 16.82 16.95

As shown in Table 6, the antioxidative properties of jerky soaked in the seasoning solution (Preparation Example 1) containing the urea hydrolyzate were higher than those of the jerky soaked in the seasoning solution (Preparation Example 2) containing the jerky water. In particular, the antioxidative property of Example 3, which was obtained by adding protease to a seasoning solution, was evaluated to be the most excellent.

Test Example 5. Change in total number of bacteria during storage

The microbial stability was evaluated by measuring the change in the total number of bacteria during the storage period, which is shown in Table 7 below.

division Control group Comparative Example 1 Example 1 Example 3 Day 1 Not detected Not detected Not detected Not detected 10th day 10.0 × 10 ³ 0.2 x 10 ³ Not detected Not detected Day 20 45.1 × 10 ³ 18.7 × 10 ³ 2.1 x 10 ³ 1.3 x 10 ³ 30th day 125.9 × 10 ⁴ 35.4 × 10 ⁴ 8.5 × 10 ⁴ 9.2 x 10 ⁴

The total number of bacteria was lower than that of the jerky which was immersed in the seasoning solution (preparation example 2) containing the jerky and wooly amount of the jerky which was immersed in the seasoning solution containing the hydrolyzate of the enzyme (preparation example 1). On the other hand, when the protease was added to the seasoning solution, the effect on the microbial stability was evaluated as not significant.

Test Example 6. Sensory Evaluation

The sensory evaluation of the prepared jerky was carried out and it is shown in Table 8 below. Sensory evaluation was performed by the 7-point method (1 point is very bad, 2 points is worse, 3 points are slightly worse, 4 points are normal, 5 points are better, 6 points are better,

division Control group Comparative Example 1 Example 1 Comparative Example 2 Example 2 Example 3 Flavor 3.01 3.13 3.21 3.25 4.38 4.63 color 2.78 3.13 3.75 4.08 5.38 4.88 Texture 2.85 2.88 3.03 3.93 4.25 4.67 flavor 2.15 2.95 3.25 3.63 4.63 4.75 Exterior 2.93 3.11 3.22 3.65 4.75 5.13 Overall likelihood 3.55 3.65 3.82 4.45 5.75 5.88

As a result of the sensory evaluation, the jerky of Example 3 exhibited excellent evaluation in terms of flavor, texture, taste, appearance, overall acceptability, and the like. On the other hand, the color of Example 2 was evaluated to be excellent, which is presumed to be associated with low yellow color, and Koreans were generally expected to prefer red color rather than yellow color.

Claims (17)

(1) slicing a chicken to a predetermined thickness;
(2) preliminarily drying the slices so that the moisture content of the slices is 30 to 50% by weight;
(3) a step of immersing the pre-dried chicken in a 0.5 to 3% by weight proteolytic enzyme solution, pretreating it, and then immersing it in a seasoning solution containing 0.5% to 3% by weight of proteolytic enzyme solution; And
(4) drying the seasoned chicken; and (4) drying the seasoned chicken. delete The method according to claim 1,
Wherein the preliminary drying is performed at a temperature of 40 to 70 DEG C for 1 to 3 hours. The method according to claim 1,
Wherein the seasoning solution of step (3) comprises 5 to 30 parts by weight of the enzyme hydrolyzate of 100% by weight of chicken. The method according to claim 1,
Wherein the enzymatic hydrolyzate is produced by enzymatic treatment with a enzyme selected from the group consisting of cellulase, arabinase, betaglucanase, hemicellulase and xylenase, or two or more enzymes. Way. 6. The method of claim 5,
Wherein the enzymatic hydrolyzate is produced by mixing 5 to 20 parts by weight of water and 0.05 to 0.5 parts by weight of enzyme per 1 part by weight of the fermentation broth and treating the mixture at 30 to 40 DEG C for 3 to 10 hours. Gt; The method according to claim 1,
Wherein the dipping in step (3) is carried out at 1 to 10 ° C for 6 to 24 hours. delete The method according to claim 1,
Wherein the pretreatment in the step (3) is carried out at a temperature of 35 to 42 DEG C for 10 to 60 minutes. delete The method according to claim 1,
The pretreated chicken of the step (3) is put into a seasoning liquid and dipped for 10 to 60 minutes at a temperature of 35 to 42 ° C., followed by further heating at 1 to 10 ° C. for further dipping for 6 to 24 hours Containing chicken meat jerky. The method according to claim 1,
Wherein the step (4) is performed so that the water activity is 0.6 to 0.9. 13. The method of claim 12,
Wherein the drying is carried out at 50 to 70 DEG C for 8 to 15 hours. A chicken jerky, prepared according to the method of claim 1, which contains the wolfberry enzyme degradate. 15. The method of claim 14,
The DPPH radical scavenging ability is 16.5 to 20%
Wherein the total number of bacteria is less than 10.0 x 10 < ⁴ > during the storage period of 30 days. 15. The method of claim 14,
A hardness of 700 to 1000 g, a lightness of 20 to 50, a redness of 16 to 19, and a yellowness of 10 to 30.

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