KR102323426B1 - Meat snack and its manufacturing method - Google Patents

Abstract

The present invention relates to a meat snack using all kinds of meat, such as chicken, beef, and pork, and a method for manufacturing the same. The meat snack of the present invention can help health and weight management due to its excellent protein content, is characterized by having excellent texture and palatability, and also, by adopting an innovative manufacturing process, can efficiently mass-produce uniform and high-quality meat snacks.

Description

Meat snack and its manufacturing method {MEAT SNACK AND ITS MANUFACTURING METHOD}

The present invention relates to a meat snack using all kinds of meat, such as chicken, beef, and pork, and a manufacturing method thereof.

Until recently, there were no snack snacks distributed with meat as the main ingredient in the market. Most of the snack snacks that claim to be meat, such as bacon chips, are made of wheat flour and disguised as beef flavor and painting. There is a significant gap from the recent trend for healthy taste, such as low carbohydrate, low sugar, and low salt, and this goes against the changing market demands. However, fortunately, in response to the market demand, it is known that snack snacks using meat such as chicken breast as the main ingredient are distributed in small quantities recently, but unfortunately, their manufacturing process is very primitive due to insufficient human resources and technical limitations. The reality is that the productivity is significantly lower compared to the labor force due to the irrational process, so it is far from uniform quality, hygiene, and stable production, aside from the creation of added value, so competitive attractive products and stable supply through mass production are difficult. Meat snack, which has already established itself as a health food that can replace snack snacks that use wheat flour, corn, and potatoes as main ingredients in the West, has the inherent conditions for infinite development through the diversification of meat types and seasoning. It is also a reality, but with the primitive and irrational process, which is the existing process, crude quality and unstable operation are inevitable, so it can be placed in the competitive selling price and stable supply demanded by the market. The reality is that this will ultimately lead to the loss of consumer trust and become an obstacle to the revitalization of the market.

Accordingly, the present inventors continued their research to develop snacks using various meats, including chicken breast, as a balanced food that can be used as a meal substitute and snack, and furthermore, as a convenient and balanced food, the soft texture and flavor of meat snacks We developed a method to minimize the loss of nutrients while maintaining it, and then came up with this process that maximizes productivity in the production process and enables mass production.

Korean Patent Publication No. 10-2015-0101103

One aspect of the present invention aims to provide a method for producing a meat snack using chicken, beef, pork, etc. to maintain a soft and crisp texture and maximize productivity.

Another aspect of the present invention aims to provide a meat snack prepared by the above manufacturing method.

One aspect of the present invention for solving the above problems is (a) preparing dehydrated meat through thawing and washing processes, (b) mixing and grinding the meat with sub-materials, and replenishing moisture to increase the moisture content A step of making a pulverized meat dough by adjusting it to be 60 to 65%, (c) continuously applying the pulverized meat dough whose moisture content has been adjusted to a thickness of 2 to 3 mm in a steel belt oven heated to a temperature of 180 to 220 ° C. and inducing rapid protein coagulation by heating for 30 to 50 seconds to form a soft sheet, (d) continuously cooling the soft sheet with cold air at 10 to 15° C. for 8 to 15 minutes A cooling step of changing the physical properties of the soft sheet into a hard hard sheet, (e) drying the cooled sheet using hot air at 65 to 70° C. for about 3 hours to dry to a moisture content of about 15% Tea drying step, (f) cutting step of cutting the first dried sheet to a prescribed standard and pelletizing, (g) aging step of aging so that the moisture content of the cut pellets achieves an equilibrium of 12 to 17%, (h) a secondary drying step of drying the pellets with a balanced moisture content to a moisture content of 9 to 11% at a low temperature of 55 to 60 ℃, (i) the secondary dried pellets of 165 to 195 ℃ It provides a method for producing a meat snack, comprising a roasting step of roasting for about 2 minutes with a hot air of high temperature and high pressure, (j) processing oil seasoning after the roasting is finished.

Specifically, the temperature of the sheet after the sheet forming in step (c) is completed is 90 to 95 ℃, and the moisture content may be about 50%, but is not limited thereto.

In addition, specifically, after the step (i) is completed, the moisture content of the product may be 2 to 3%, and the thickness may be 1.5 to 2 mm, but is not limited thereto.

In addition, the oil seasoning in step (j) may be performed within 10 seconds after the completion of the roasting process in step (i), but is not limited thereto.

The oil seasoning was performed using olive oil as a base oil, but excellent preference was confirmed by including extracts derived from natural products that can maximize the taste and texture of the meat snack of the present invention (Table 2).

Specifically, the oil seasoning is based on 100 parts by weight of olive oil, 1 to 10 parts by weight of radish extract, 1 to 10 parts by weight of onion extract, 0.1 to 5 parts by weight of coffee extract, 0.1 to 3 parts by weight of mulberry root extract, 0.1 to 3 parts by weight of refined salt. It may be prepared including 0.1 to 3 parts by weight of pepper, and 0.1 to 3 parts by weight of mirin, and more specifically, 100 parts by weight of olive oil, 3 parts by weight of radish extract, 2 parts by weight of onion extract, and 1 part by weight of coffee extract parts, 0.5 parts by weight of mulberry root extract, 0.4 parts by weight of refined salt, 0.4 parts by weight of black pepper, and 0.2 parts by weight of mirin.

The “extract” refers to a solvent in which the active ingredient contained in the extraction raw material is transferred by contacting the solvent and the extraction raw material under specific conditions. All can be included regardless. For example, extracting a component soluble in a solvent from a natural product using water or an organic solvent, a specific component of a natural product, for example, extracting only a specific component such as oil, etc. may be included. The extract can be obtained by drying the natural product and then pulverizing it, or by various conventionally known extraction methods such as hot water extraction and ethanol extraction.

The extract is selected from the group consisting of water, anhydrous or hydrous lower alcohol having 1 to 4 carbon atoms, acetone, petroleum ether, ethyl acetate, butyl acetate, trichloromethane, dichloromethane, chloroform, hexane and 1,3-butylene glycol It may be extracted with one or more solvents, specifically, it may be extracted with ethanol at a concentration of 60 to 90% (v/v).

The active ingredient contained in the raw material may have a different extraction ratio depending on the polarity of the solvent, and since the ethanol has excellent selectivity in extracting the physiologically active substances of the natural raw material, the concentration of the ethanol may be appropriately controlled.

The extract is extracted by conventional methods such as reflux circulation extraction, pressure extraction, ultrasonic extraction, etc. for about 1 to 24 hours with a solvent in a volume equivalent to 8 to 12 times the weight of the raw material by washing the raw material for extraction with water and then drying and pulverizing it It can be prepared by filtration. In addition, the extract may be obtained in a powder state by an additional process such as distillation under reduced pressure or freeze-drying.

The extract may also include an extract that has undergone a conventional purification process. For example, the extract is separated using an ultrafiltration membrane having a constant molecular weight cut-off value, and various purification methods are additionally performed such as separation by various chromatography (prepared for separation according to size, charge, hydrophobicity or affinity). It may include a fraction obtained through

The meat snack of the present invention is a meat snack as a main raw material, and shows a clear difference from the existing stomach meat snack prepared by using wheat flour as a main raw material and using meat flavoring and painting. Specifically, the meat snack of the present invention can help health and weight management due to its excellent protein content, is characterized by having excellent texture and palatability, and also provides a uniform and high-quality meat snack by adopting an innovative manufacturing process. It is characterized in that it can be efficiently mass-produced.

The effects of the present invention are not limited to the above effects, but it should be understood to include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.

Hereinafter, the present invention will be described in detail by way of Examples. However, the following examples are merely illustrative of the present invention, and the present invention is not limited by the following examples.

Example 1. Preparation of meat snacks using chicken

Chicken breast stored in a frozen state was dehydrated after thawing and washing.

The washed and dehydrated chicken breast was mixed with the sub-materials, and water was appropriately supplemented during grinding to prepare a dough such as porridge (paste) with a moisture content of 60 to 65%. At this time, the auxiliary material may contain vegetable or animal protein to increase the protein content according to the purpose, contain dietary fiber for diet control and diet effect, or may contain lactic acid bacteria dead cells, etc. There is no particular limitation. does not

After that, the dough is continuously applied to a thickness of about 2 to 3 mm, preferably 2.6 mm, in a steel belt oven heated to a temperature of about 180 to 220° C., and then uniformly applied for 30 to 50 seconds, preferably It was heated for 40 seconds to induce protein coagulation and molded into a soft sheet.

At this time, the temperature of the sheet after the sheet forming was completed was about 90 to 95 ℃, and the moisture content was adjusted to be about 50%.

The molded sheet was cooled with cold air of 10 to 15° C. for 8 to 15 minutes to cool the product temperature to 15 to 20° C., so that the soft sheet became a hard and hard sheet.

After the cooling step was completed, the sheet was dried for 3 hours using hot air at 65 to 70° C. to adjust the moisture content of the sheet to about 15%, and the dried sheet was cut to a prescribed standard and pelletized.

The cut pellets were aged for 24 hours in a sealed trolley to achieve moisture balance, and the moisture content was adjusted to 15%. The pellets in which the water content was balanced were secondarily dried at a low temperature of 55 to 60° C. so that the water content was 9 to 11%.

Thereafter, the roasting process was completed by heating with hot air at 165 to 195° C. for 2 minutes, and oil seasoning was immediately performed to prepare the meat snack of the present invention.

The oil seasoning should be performed immediately after the roasting process with hot air is completed to maintain sufficient oil absorption. The oil seasoning step is an important step for a soft texture by reducing roughness, and is preferably performed within 10 seconds after the roasting process is finished.

The oil seasoning may be prepared by using olive oil as a basic base, and extracts derived from natural products that increase the preference while capturing the unique smell of chicken.

Specifically, the oil seasoning is based on 100 parts by weight of olive oil, 3 parts by weight of radish extract, 2 parts by weight of onion extract, 1 part by weight of coffee extract, 0.5 parts by weight of mulberry root extract, 0.4 parts by weight of refined salt, 0.4 parts by weight of black pepper, and 0.2 parts by weight of mirin. It was prepared including parts by weight.

Comparative Examples 1 to 5. Meat snacks prepared under different manufacturing process conditions

A meat snack was prepared in the same manner as in Example 1, except for the following differences, and a meat snack was prepared in the same manner.

With the oven temperature fixed at 190 ° C., Comparative Example 1 had a moisture content of 45% of the dough, and the thickness of the dough application was 2.0 mm, and in Comparative Example 2, the moisture content of the dough was 55%, and the thickness of the dough application was 2.2 mm. In Comparative Example 3, the moisture content is 65%, the dough thickness is 2.8mm, Comparative Example 4 is the moisture content 70%, the dough thickness is 3mm, Comparative Example 5 is the moisture content 75%, the dough thickness is 3.2mm. prepared.

Experimental Example 1. Experiment for evaluation of manufacturing convenience and productivity of meat snacks

The meat snack of the present invention must have sufficient viscosity and flexibility in the manufacturing process so that the surface can be smoothly molded into a desired shape without cracks or breakage in the sheet formation, cooling step, 1/2 drying step, and roasting process. Furthermore, the state of the dough corresponds to an important factor that can affect the texture of the final product.

Accordingly, the manufacturability evaluation of the meat snack was tested for Example 1 and Comparative Examples 1 to 5.

Specifically, in the manufacturing process of the meat snack of the present invention, it is a factor affecting manufacturability, and it is checked whether there is a crack such as a molding defect that does not form the desired shape, broken, broken, or cracked during the manufacturing process, and the result is checked. Table 1 shows.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 poor molding X ◎ △ △ ◎ ◎ cracking X ◎ △ ◎ O △

* ◎: many occurrences, O: occurrence, △: slight occurrence, X: not occurring As shown in Table 1 above, the meat snack of Example 1 of the present invention was molded poorly or broken or crumbled during the manufacturing process. No cracks occurred at all.

On the other hand, in Comparative Example 1, where the moisture content of the ground meat was low, particularly poor molding occurred frequently, in Comparative Example 2, slight molding defects and cracks occurred, and in Comparative Example 3, cracks continued to occur during the manufacturing process continued to have problems. In Comparative Examples 4 and 5, it was confirmed that manufacturing was impossible due to defects occurring during the manufacturing process.

If the quality condition is not satisfied due to a defect in the molding process, the entire part cannot be used, so the difference in manufacturability and productivity is extreme depending on the detailed manufacturing process conditions.

That is, these results suggest that in order to manufacture the meat snack of the present invention, a new process condition completely different from the conventional snack manufacturing process should be set.

Experimental Example 2. Preference sensory evaluation

In order to evaluate the overall preference of the meat snack prepared by the method of the present invention, Example 1 and Comparative Examples 4 and 5 and the control, Comparative Example 6 and Comparative Example 6, in which the commercially available olive oil-based seasoning was processed in the same manner as in Example 1 However, a comparative sensory test for overall preference was performed on Comparative Example 7 in which 100% of olive oil was treated instead of oil seasoning in the oil seasoning step.

The sensory test of the meat snack was conducted by selecting 24 adult men and women in their 20s and 50s.

Specifically, four people in each group were evenly distributed by age and gender, and the meat snacks were provided and evaluated for texture (soft, crispy, hard), taste, and overall preference.

For the rating, a 10-point rating method was used, and the higher the preference, the higher the score. After consuming 2 pieces of meat snack, each item was evaluated, and the average value was obtained by repeatedly evaluating each item through the process of rinsing the mouth with water and re-ingesting it 5 minutes later. The results are shown in Table 2 below.

division Example 1 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Taste (soft) 8.6 8.9 7.8 8.5 8.6 Taste (Crunchy) 8.7 6.5 8.5 8.7 8.6 Taste (hardness) 8.5 8.5 5.6 8.6 8.7 taste 8.6 8.1 8.3 4.6 7.6 Overall Preference 8.9 7.7 7.1 7.4 8.0

As shown in Table 2, it was confirmed that the snack of Example 1 showed overall excellent preference. In particular, Comparative Example 5, in which the snack had a thicker thickness, felt harder than crispy, and thus had a low preference, and overall Preference itself has declined significantly. In addition, in the case of Comparative Example 6 using olive oil-based seasoning sold on the market, it did not match at all with the snack of the present invention, but rather aggravated the taste, and the overall preference was greatly reduced. Rather, comparative example 7, in which only pure olive oil was treated, not seasoning oil, showed superior preference compared to other comparative examples, which is why the oil seasoning of the example of the present invention goes well with the meat snack of the present invention as a whole, causing consumers to have high preference. It seems to suggest that it can cause

The description of the present invention described above is for illustration, and those of ordinary skill in the art to which the present invention pertains can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a distributed manner, and likewise components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included in the scope of the present invention.

Claims (6)

(a) preparing dehydrated meat through thawing and washing processes;
(b) pulverizing and mixing the meat with an auxiliary material to prepare a dough;
(c) the dough is continuously applied to a thickness of 2 to 3 mm in a steel belt oven heated to a temperature of 180 to 220 ° C., heated for 30 to 50 seconds to form a soft sheet, and the sheet temperature is 90 to a sheet forming step such that the temperature is 95° C. and the moisture content is 45 to 55%;
(d) a cooling step of cooling the soft sheet to change the physical properties of the soft sheet into a hard hard sheet;
(e) a primary drying step of drying the cooled sheet with hot air at 65 to 70° C. for 3 hours;
(f) a cutting step of cutting the first dried sheet to a prescribed standard to form a pellet;
(g) aging step of aging so that the moisture content of the cut pellets to achieve an equilibrium of 12 to 17%;
(h) a secondary drying step of drying the pellets with a balanced moisture content at a low temperature of 55 to 60° C. so that the moisture content is 9 to 11%;
(i) a roasting step of roasting the secondary dried pellets with hot air at a high temperature and pressure of 165 to 195 °C; and
(j) treating the roasted product with oil seasoning; in the method for producing a meat snack comprising,
After step (i) is completed, the moisture content of the product becomes 2 to 3%, and the thickness becomes 1.5 to 2 mm,
The oil seasoning of step (j) is a method of producing a meat snack, characterized in that it is carried out immediately or within 10 seconds at most after the end of the roasting step of step (i). delete delete delete According to claim 1,
The oil seasoning is based on 100 parts by weight of olive oil, 1 to 10 parts by weight of radish extract, 1 to 10 parts by weight of onion extract, 0.1 to 5 parts by weight of coffee extract, 0.1 to 3 parts by weight of mulberry root extract, 0.1 to 3 parts by weight of refined salt, A method of producing a meat snack, which is prepared including 0.1 to 3 parts by weight of pepper and 0.1 to 3 parts by weight of mirin. A meat snack prepared by the method of any one of claims 1 to 5.