KR102254689B1 - Meat jam with peanut butter - Google Patents

Abstract

The present invention relates to a meat jam containing peanut butter, the meat jam of the present invention based on the total weight of the meat jam, raw meat 55 to 60% by weight, soy sauce 14 to 18% by weight, starch syrup 6 to 10% by weight, peanut butter By including 4 to 8% by weight, 2 to 6% by weight of oligosaccharide, 2 to 6% by weight of sugar, and 1 to 4% by weight of plum green, it retains excellent flavor and spreadability.

Description

Meat jam with peanut butter {Meat jam with peanut butter}

The present invention relates to meat jam containing peanut butter.

Recently, as consumers' desire to simply consume food is increasing, food consumption trends are also changing in the direction of pursuing simple meals such as bread or sandwiches as a substitute for breakfast. As this consumption trend enters an aging society, the interest in overseas processed meat is increasing as the preference for soft meat that the elderly can easily consume.

In Europe, products using a variety of raw meat are being sold, not only livestock products such as pork and beef, but also products using aquatic products such as poultry such as chicken and duck, and salmon. It has excellent technological competitiveness in storage and sterilization technology that realizes taste, texture, and flavor. This is a market with a long history and a unique area, and it is expected that the market can gradually expand according to changes in consumer trends pursuing diversity, original taste, and convenience.

The most representative product among them is the French rilletets, which are spreads made by adding fat and spices to meat and then heating them. A food that can be found throughout France, where Rillettes is derived from'rille', which refers to a piece of pork in Ancient French. Pey de la Loire Resion It originated from the Rillettes de Porc (Rillettes de Porc) made from pork in Le Mans, the capital of the city of Le Mans. This is typical food.

At this time, the meat added to the ryet is traditionally using fatty pork belly or shoulder meat.Other meats such as goose, duck, chicken, and rabbit meat can be used, and sometimes Anchovy I also use fish such as tuna and salmon. Riyette is made into a soft spread by slowly boiling meat and meat fat, and is used for spreading on bread, toast, sandwiches, and crackers. At this time, the bread coated with rillettes is often used as an appetizer. Reyette can be stored for several months if it is sealed in a jar and stored refrigerated.

However, Riyette contains a large amount of fat and has a problem that does not fit the taste of Koreans, and similar overseas meat products such as Riyette and Pate are special foods centered in Europe that are not widely known in Korea and around the world. In order to expand the domestic market and advance into overseas markets, it is necessary to develop a new product that emphasizes the taste of Korea, and for this, it is necessary to study flavor and physical properties as well as distribution stability studies.

In Chinese Unexamined Publication No. 1985665 (2007.06.27), sweet seasoned meat jam and its manufacturing process are described.

The present invention is in the form of a high protein soft meat jam (spread) that can easily consume meat, reduce synthetic preservatives as much as possible for health, and easily consume as a breakfast substitute or snack, keeping pace with changes in consumption trends. It is intended to develop and provide processed meat products.

The present invention is based on the total weight of meat jam, raw meat 55 to 60% by weight, soy sauce 14 to 18% by weight, starch syrup 6 to 10% by weight, peanut butter 4 to 8% by weight, oligosaccharide 2 to 6% by weight, sugar 2 to 6 It provides meat jam containing 1 to 4% by weight and 1 to 4% by weight of plum.

In the meat jam of the present invention, the raw material meat is preferably pork.

In the meat jam of the present invention, the peanut butter, preferably based on the total weight of peanut butter, roasted peanuts 40 to 60% by weight, sugar 10 to 30% by weight, oligosaccharides 10 to 30% by weight, and vegetable oil 5 to 20% by weight It is preferably prepared by mixing %.

Meat jam of the present invention, based on the total weight of meat jam, raw meat 55-60% by weight, soy sauce 14-18% by weight, starch syrup 6-10% by weight, peanut butter 4-8% by weight, oligosaccharide 2-6% by weight, sugar By including 2 to 6% by weight and 1 to 4% by weight of plum green, it retains excellent flavor and spreadability.

1 is a schematic diagram showing a method for manufacturing meat jam according to the present invention.

Livestock consumption continues to increase with increasing national income and westernization of dietary patterns. Beef meat is 20%, pork is 54%, and chicken is 26%, accounting for the largest proportion of domestic livestock products, and its consumption is constantly increasing. According to the Handon Association data, in 2017, the domestic pork market is expected to be 7,700 billion won in terms of production amount, and 7.9 trillion won in 2018.

However, the domestic pork market is already saturated, and profits are sharply decreasing due to bleeding competition among existing companies. Therefore, the development of secondary processed meat with higher added value compared to primary processed meat is urgently needed. However, existing large companies already dominate the secondary processed meat market with canham, meat ham, meat sausage, mini sausage, and bacon, so products similar to existing products cannot have competitiveness in economies of scale and cost.

Therefore, it is very important to small and medium-sized companies to develop new meat products based on technology that is differentiated from existing products and is in line with consumer consumption trends. Accordingly, the applicant of the present invention is in the form of a high-protein, soft meat jam (spread) that can easily consume meat, reduce synthetic preservatives as much as possible for health, and easily consume as a breakfast substitute or snack, keeping pace with these changes in consumption trends. It is intended to develop and provide processed meat products of.

To this end, the present invention is based on the total weight of meat jam, raw meat 55-60% by weight, soy sauce 14-18% by weight, starch syrup 6-10% by weight, peanut butter 4-8% by weight, oligosaccharide 2-6% by weight, sugar It provides meat jam containing 2 to 6% by weight and 1 to 4% by weight of plum cheong. At this time, the raw material meat is preferably pork.

Meat jam requires more than 55% of the raw meat content of the total weight, but the soy sauce alone has a strong salty taste, so there is a problem that it is not suitable for the product type of jam reminiscent of sweet taste. Accordingly, the applicant of the present invention has adopted peanut butter as a material capable of imparting a deep flavor even with a small input amount, excluding soy sauce, which occupies the largest portion of the amount of the sauce of 45%. In addition, by blending each raw material at the above blending ratio, it was possible to obtain a meat jam with excellent taste balance, good spreadability, and good harmony with bread.

Raw peanuts contain close to 50% fat and 25% protein, and are very nutritious, but their tissues are hard, so digestion is bad with a simple booster. Peanut butter is made into a creamy paste with a smooth texture by removing the astringent taste of peanuts, grinding baked beans, and adding a small amount of salt. It is mainly applied to bread or used for ingredients such as cookies and sweets. Therefore, if peanuts are manufactured with peanut butter, they give a soft flavor and are good for digestion, so they can be used for various purposes.

On the other hand, in the meat jam of the present invention, the peanut butter, preferably based on the total weight of the peanut butter, roasted peanuts 40 to 60% by weight, sugar 10 to 30% by weight, oligosaccharides 10 to 30% by weight and vegetable oil 5 to It is preferably prepared by mixing 20% by weight. At this time, when the oil content is increased, the oil layer is separated after hot water sterilization, so it is recommended to add the minimum oil at the above blending ratio in order to obtain physical properties consistent with the meat jam of the invention.

In the present invention, by preparing the peanut butter with the above blending ratio, it was possible to save the actual peanut taste, not the artificial peanut flavor, and the peanut butter of the present invention contained a small amount of oil, and thus excellent spreadability could be retained.

Hereinafter, the content of the present invention will be described in more detail through the following examples. However, the scope of the present invention is not limited to the following examples, and includes modifications of the technical idea equivalent thereto.

< Manufacturing example 1: Preparation of the present invention peanut butter>

Based on the total weight of 2 kg, 50% by weight of roasted peanut powder, 20% by weight of white sugar, 20% by weight of oligosaccharides, and 10% by weight of grapeseed oil are put in a blender and ground until thickened, so that small grains of peanuts can be felt, Crushed.

< Example 1 to 5: the present invention Meat jam Manufacturing>

The mixing ratio of the present invention meat jam is shown in Table 1 below.

Item name Example One Example 2 Example 3 Example 4 Example 5 Raw meat 55 57 58 60 60 Soy sauce 16 14 16 17 18 corn syrup 6 8 8 10 9 Peanut butter
( Manufacturing example One) 7 6 4 6 8 oligosaccharide 6 6 6 2 2 Sugar 6 6 6 2 2 Plum Cheong 4 3 2 3 One Total amount 100

As the raw material meat, the fat layer of pork neck meat was used by shaping it. To prepare meat jam, seasoning was added to the raw meat by adding the seasoning material mixed at the above mixing ratio and seasoned, and cooked by heating over medium heat for 10 minutes. After that, the mixture was pulverized for 10 minutes at the weakest strength of a blender, and then individually packaged based on 100 g. Then, after sterilizing for about 1 hour in a constant temperature water bath at 90°C, refrigerated at 5°C, and then used for sensory evaluation (FIG. 1). 1 is a schematic diagram showing a method for manufacturing meat jam according to the present invention.

< Comparative example 1 to 15: Meat jam Manufacturing>

Item name Comparative example One Comparative example 2 Comparative example 3 Comparative example 4 Comparative example 5 Raw meat 55 57 58 60 60 Soy sauce 16 14 16 17 18 corn syrup 6 8 8 10 9 Peanut butter - - - - - oligosaccharide 6 6 6 2 2 Sugar 6 6 6 2 2 Plum Cheong 4 3 2 3 One Total amount 93 94 96 94 92

Item name Comparative example 6 Comparative example 7 Comparative example 8 Comparative example 9 Comparative example 10 Raw meat 55 57 58 60 60 Soy sauce 16 14 16 17 18 corn syrup 6 8 8 10 9 Peanut butter
(Commercial sale) 7 6 4 6 8 oligosaccharide 6 6 6 2 2 Sugar 6 6 6 2 2 Plum Cheong 4 3 2 3 One Total amount 100

Item name Comparative example 11 Comparative example 12 Comparative example 13 Comparative example 14 Comparative example 15 Raw meat 54 61 60 60 60 Soy sauce 18 18 10 - 32 corn syrup 7 4 10 10 - Peanut butter
( Manufacturing example One) 8 8 8 8 8 oligosaccharide 5 3 5 10 - Sugar 5 3 5 10 - Plum Cheong 3 3 2 2 - Total amount 100

After the seasoning was prepared in the same manner as in the above example, it was used for the following sensory evaluation. Comparative Examples 6 to 10 used a commercially available peanut butter, not the peanut butter prepared in Preparation Example 1.

<Experimental Example 1: Sensory evaluation>

Sensory evaluation was conducted with the lowest being 0 points and the highest being 5 points. The evaluation score was calculated as'(evaluation score*number of participants)/number of participants', and it was rounded to two decimal places. In addition, the evaluation of sweetness and saltiness was evaluated not to the extent, but to satisfaction, and whether or not the harmony of taste was suitable for application to jams reminiscent of sweetness was evaluated.

However, unlike other criteria that measured the unique taste of jam,'application of jam' was evaluated by eating bread coated with the jam. 'Application of jam' is a comprehensive evaluation of whether or not it gives a taste different from that of bread when applied to bread. On the other hand, when applied to bread, the spreadability was evaluated.

sweetness Salty Harmony of taste Spreadability Application of jam Example One proper proper 4.6 good 4.8 Example 2 proper proper 4.8 good 4.9 Example 3 proper proper 4.9 good 4.9 Example 4 proper proper 4.9 good 4.9 Example 5 proper proper 4.9 good 4.9 Comparative example One Lack of sweetness interim 2.1 Bad 3.5 Comparative example 2 Lack of sweetness interim 2.6 Bad 4.0 Comparative example 3 Lack of sweetness interim 2.6 Bad 4.1 Comparative example 4 Lack of sweetness interim 2.3 Bad 3.8 Comparative example 5 Lack of sweetness interim 2.1 Bad 3.7 Comparative example 6 proper proper 3.9 Bad 4.4 Comparative example 7 proper proper 4.1 Bad 4.6 Comparative example 8 proper proper 4.2 Bad 4.6 Comparative example 9 proper proper 4.1 Bad 4.6 Comparative example 10 proper proper 4.1 Bad 4.5 Comparative example 11 proper proper 4.3 Bad 4.8 Comparative example 12 proper proper 4.3 Bad 4.7 Comparative example 13 Resemblance Lack of saltiness 3.8 good 4.3 Comparative example 14 Very similar Lack of saltiness 2.9 good 3.2 Comparative example 15 Lack of sweetness Very short 1.8 good 2.0

As a result of the evaluation, it was confirmed that the meat jam of the present invention has excellent taste balance, good spreadability, and good harmony with bread, and is effective for applying to bread as jam. In addition, although it was not present in the sensory evaluation questionnaire, the texture of the meat jam applied with the peanut butter of Preparation Example 1 of the present invention was more than that of the meat jam applied with the peanut butter on the market (Comparative Examples 6 to 10) in the column where additional opinions were indicated. There were many opinions that it was very good. The peanut butter of the present invention is judged to be a result of using ground peanuts that do not use peanut powder and have no dropping when applied to bread, but crushed enough to feel grains so that the texture of peanuts can be felt.

In addition, by the pulverization as described above, since the meat jam of the present invention was able to save the actual peanut taste, not the artificial peanut flavor, it was judged that it received an excellent score in the harmonization of taste or the application item of the jam, and the peanut of the present invention Since butter contains a small amount of oil, it is believed that it was able to receive excellent evaluation in improving application properties.

Claims (3)

Based on the total weight of meat jam, pork 55-60 wt%, soy sauce 14-18 wt%, starch syrup 6-10 wt%, peanut butter 4-8 wt%, oligosaccharide 2-6 wt%, sugar 2-6 wt%, and Contains 1 to 4% by weight of plum green,
The peanut butter,
Based on the total weight of peanut butter, roasted peanuts 40 to 60% by weight, sugar 10 to 30% by weight, oligosaccharides 10 to 30% by weight, and vegetable oil meat jam, characterized in that prepared by mixing 5 to 20% by weight. delete delete

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