KR102632117B1 - A manufacturing method of the “alternative-meat beef jerky” using heme molecules extracted from “fusiformis” - Google Patents

Abstract

The present invention discloses meat for meat-flavored jerky using heme-like molecules derived from seaweed (hijikiji) and fish meat, and a method for producing the same. The meat for meat-flavored jerky using heme-like molecules extracted from seaweed (hijiki) and fish meat of the present invention contains 93 wt% of trimmed fish meat, garlic, onion, salt and pepper. It consists of 4 wt% of a first additive, 2.5 wt% of a heme-like molecular substance extracted from seaweed (hijikiji), and 0.5 wt% of a second additive containing minerals, essential amino acids and vitamins.

Description

Alternative meat jerky manufacturing method using heme molecules extracted from hijiki {A manufacturing method of the “alternative-meat beef jerky” using heme molecules extracted from “fusiformis”}

The present invention relates to a method of manufacturing alternative meat jerky using fish meat, and more specifically, to a method of producing jerky using heme-like molecules extracted from seaweed (hijiki) and fish meat. It's about how to manufacture it.

Beef jerky is a rare food, so it was often used as a snack in the past. Wrap a long cloth or a large knitted cloth with a blue and red band and put it on top with jujubes strung on a thread. Pyeonpo is made by seasoning minced meat into two large, thin pieces, sprinkling pine nuts on the outside, and drying. Since it is made from minced raw meat, it spoils easily.

The history of beef jerky is quite old, and it is thought that it was naturally learned in the primitive hunting era that leftover meat could be hung high and dried naturally, allowing it to be stored and eaten for a long time. In the Goryeo Dogyeong, a document from the Goryeo Dynasty, it is written that beef jerky and fish were served on the drinking table served to Seogeung, an envoy from the Song Dynasty. In other words, this is the beginning of beef jerky.

At the royal feast of the Joseon Dynasty, it was called ‘jeolyuk (截肉)’ and it was made with beef, pheasant and chicken, dried fish, shellfish, etc., and at a height of 1 cheok and 5 chon (about 50 cm), it was the highest of the banquet foods. At a banquet during the reign of King Gojong, 1 piece of pyeonpo, 15 pieces of 3 pieces of yellow blood, 7 yellow cod, 18 white cod, 13 fish surimi, 9 dead fish (sand radish), 5 pieces of 3 pieces of squid, and Gangyoju ( 20 7-cheop (江搖柱) 7-cheop, 63 abalone, 9 cheobok (追鰒), 2 octopuses, 9 kelp, 2 pieces of silbaekja (7 pieces) were collected in one place. Pyeonpo and Hwangpo are beef jerky, and the rest are mostly dried fish. After the beef jerky and fish shells were first boiled, octopus, squid, and abalone were cut into the shapes of turtles, phoenixes, birds, and flowers and decorated colorfully. Kelp and pine nuts were also used as garnishes.

The basics of the offering are liquor, fruit, and meat, and the best of them is beef jerky. Of course, it was always served at weddings and banquets such as 60th birthdays.

Nowadays, the meat used is a mixture of half and half beef and pork, and sometimes glass noodles are used instead of bean sprouts. For the dumpling soup, you can use any broth, beef clear soybean paste soup, anchovy soybean paste soup, kelp soybean paste soup, etc.

There are two ways to make beef jerky: Jujube Pyeonpo and Chilbo Pyeonpo. Jujube Pyeonpo is made by seasoning minced meat, shaping it into jujube-sized pieces, and sprinkling pine nuts at the end. The chilbopyeonpo is shaped into a round, flat shape with a diameter of 4cm, and seven pine nuts are pressed and placed on top. To make possam, season the meat and place it on a cutting board, place six or seven pine nuts on it, fold the meat together, cut it into a half-moon shape, and press the edges tightly to dry. Drive the pine nuts deeply so they do not fall out during drying.

Previously, such jerky used meat obtained from livestock (cow, pig, chicken, etc.). As environmental pollution problems arise due to livestock raising, attempts to replace meat used in jerky are increasing.

A variety of research is being conducted on materials to replace meat, including materials derived from plants, materials derived from animals other than livestock (fish, etc.), and materials obtained by artificial synthesis.

In the process of developing alternative meat using various ingredients, there are various factors to consider, such as manufacturing cost, supply of raw materials, and environmentally friendly factors. In particular, if the supply of ingredients is not properly achieved or raw materials are difficult to secure, replacement meat may not be continuously supplied and the problem of price surges may occur.

When using commonly available raw materials, in order to properly realize the taste of meat, it is necessary to select raw materials and added ingredients that can reproduce the nutritional characteristics of meat, and there is a need to develop a new manufacturing method for manufacturing jerky using these. It is being demanded.

Hijiki grows mainly in Northeast Asia, that is, in the three countries of Korea, China, and Japan. In Masan, Jinhae, Changwon, and Geoje, it is called ‘Totnamul’, and in Gochang, it is called ‘Dasiraegi’ and ‘Jukbaegi.’ In the Jeju area, it is called ‘tol’ and when barley was in existence, it was used as a food to save the day by making things like seaweed and rice. It is also called ‘Nokmichae (鹿尾菜)’ because it is similar to a deer tail.

They form large colonies in the lower intertidal zone, in gently sloping reef areas or in areas where the waves are not severe and are slightly covered with mud. It has fibrous roots and the stem is cone-shaped. The leaves are spatula-shaped, visible only from the lower part, fleshy, small, and have serrated edges. In the past, hijiki was distributed at a low price, but recently its price has risen as it has become known as a health food. Hijiki contains fiber, which is good for constipation. In addition, the mucous substance increases digestive movement in the intestines, and it is rich in various mineral salts such as iodine, calcium, and iron, so it is good for anemia.

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Prior Patent 1: Korean Patent Publication No. 10-2020-0088111 (Published on July 22, 2020)

The present invention, which was created in response to the above-described need, uses fish meat as the main ingredient and includes heme-like molecules extracted from hijikiji to provide beef jerky meat that imitates the taste of meat and a method of manufacturing the same. The purpose is to provide

According to one aspect of the present invention, 93 wt% of pulverized fish meat; 4 wt% of a first additive comprising garlic, onion, salt and pepper; 2.5 wt% of heme-like molecular substance extracted from hijiki as a meat taste factor for imitating meat taste; And meat for meat-flavored jerky using fish meat and heme-like molecules derived from hijiki containing 0.5 wt% of a second additive containing minerals, essential amino acids, and vitamins can be provided.

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According to another aspect of the present invention, preparing 93 wt% of fish surimi by preparing and grinding fish; Preparing 4 wt% of a first additive mixed with garlic, onion, salt, and pepper in a predetermined ratio; Preparing a first mixture prepared by mixing fish surimi and a first additive and aging at a low temperature for a certain period of time; Preparing 2.5 wt% of heme-like molecules by extracting heme-like molecules from hijiki fusiformes through solvent extraction; Preparing 0.5 wt% of a second additive containing minerals, essential amino acids and vitamins; A method for producing meat for meat-flavored jerky using heme-like molecules derived from hijiki and fish surimi can be provided, including the step of mixing heme-like molecules and a second additive in the first mixture, processing them by pressing, and then drying them. there is.

According to various embodiments of the present invention, fish meat is used as a basic ingredient, but the flavor of meat can be similarly imitated by adding heme-like molecules extracted from hijiki to imitate the taste of meat. Demonstrate the effects that can be achieved,

By replacing meat obtained from livestock with fish meat, etc., it has the effect of using remaining resources as a meat substitute.

By adding more important nutrients compared to existing meat, it has the effect of providing imitation meat that takes both the taste and nutrition of the eater into consideration.

Among the various embodiments of the present invention, preferred embodiments are explained so that the present invention can be easily understood, and various design changes may be made within the scope of the technical idea of the present invention.

Preparation of basic raw materials for beef jerky

The basic raw material for beef jerky used in the present invention is mainly fish meat. Fish surimi (Paralichthys olivaceus) is a fish belonging to the flounder family of the order Flatfish. Flounder was the standard language and fish surimi was the dialect, but as it was widely called fish surimi, fish surimi was also treated as a standard dialect. The name halibut is derived from its wide appearance, and fish surimi is made by adding the character 廣 (wide) to the character 魚 (fish).

Prepare fish meat by removing the intestines of the above-mentioned fish meat, removing the scales and skin, and separating the bones and flesh. Raw materials can be prepared by grinding fish meat. Alternatively, raw materials can be prepared by aging fish meat for a certain period of time and then grinding it. The method of grinding fish meat is done according to a known grinding method.

This pulverized fish meat meat is prepared at a ratio of 93wt% compared to the final result. If it contains moisture, it can be prepared by removing the moisture or by maturing and drying at low temperature for a certain period of time. Finally, 93wt% is prepared as the basic raw material.

Various additives mixed with basic raw materials such as garlic, onion, salt, and pepper at a predetermined ratio are added at a rate of 4 wt%. 93wt% of fish meat and 4wt% of various additives are mixed using a mixer.

After preparing the basic raw materials by mixing 93 wt% of crushed fish meat and 4 wt% of additives, the prepared raw materials can be aged at a low temperature for a certain period of time. Alternatively, prepared basic raw materials can be used right away.

Meat flavor factor preparation

Heme-like molecules extracted from hijiki are used as a meat taste factor to imitate the taste of meat. Heme-like molecules are extracted from hijiki using a solvent extraction method, and 2.5 wt% of the extracted heme-like molecules are prepared. Meat taste factors are prepared by adding other ingredients (0.5 wt%) to the prepared heme-like molecular substance (2.5 wt%). Here, other ingredients include minerals, essential amino acids, vitamins, etc.

Forming and drying

Mix the basic raw materials with meat flavor factors and form them into a thin oval (or circular, polygonal shape is also possible). In other words, after stirring the prepared ingredients, they are placed in an oval-shaped mold and pressed to form thin meat of 3 mm or less. After drying it for a certain period of time, the dried beef jerky meat is packaged and packaged. If necessary, it can be placed in a dryer, dried using a heat drying method, and then packaged. In addition to heat drying, it can also be dried using a natural drying method and then packaged.

How to make beef jerky using fish surimi

The method of producing meat for meat-flavored jerky using heme-like molecules derived from hijiki and fish meat includes the steps of preparing basic raw materials, adding meat flavor factors, and forming and drying them.

In the step, basic raw materials are prepared by mixing 93 wt% of prepared fish meat and 4 wt% of the first additive including garlic, onion, salt and pepper. In the step, 2.5 wt% of heme-like molecular material from hijiki is prepared as basic raw materials, and 0.5 wt% of a second additive containing minerals, essential amino acids and vitamins is added to add meat flavor factors. In the step, meat taste factors and basic raw materials are mixed, the beef jerky is placed in a mold, and the meat for jerky is molded into a typical beef jerky shape (thinly sliced form) of 3 mm or less. The molded meat is dried for a certain period of time and then vacuum packaged. If necessary, drying can be carried out through natural drying or heat drying methods.

Since the meat for jerky according to the present invention uses fish meat, it is possible to sufficiently cook the meat for jerky in a cooking time of about 1 minute at a temperature of 120 to 150 degrees, reducing the cooking time for general jerky to 20%. It has a shortening effect.

Comparison of nutritional components of meat for jerky according to the present invention

Table 1 below is a table comparing the nutrition and calories of existing jerky meat (comparative example) and jerky meat according to the present invention (example).

division weight calorie protein cholesterol saturated fat Comparative example 200g About 415Kcal 32.67g 136.07mg 11.83g Example 1 200g About 182.8Kcal 19.73g 98.63mg 0.31g

When analyzing the nutrients of 200g of beef jerky meat, it can be confirmed that it has 415Kcal of calories and consists of 32.67g of protein, 136.07mg of cholesterol, and 11.83g of saturated fat. In contrast, when analyzing the nutrients for 200g of beef jerky prepared according to the present invention, it can be confirmed that it exerts 182.8Kcal of calories and consists of 19.23g of protein, 98.63mg of cholesterol, and 0.31g of saturated fat.

In other words, it can be confirmed that according to the present invention, calories can be reduced and saturated fat can be further reduced by about 97.37%.

Method of manufacturing jerky using jerky meat

Jerky manufactured using fish surimi according to the present invention is excellent in harmony with vegetables and has a very good texture. In particular, the beef jerky produced according to the present invention tastes even better when cooked in a cast iron pan.

Jerky is a food that requires a lot of work to make from beef to be eaten for a long time. Beef jerky, which has a chewy texture depending on the manufacturing method, is perfect as a main course, and can also be enjoyed as a delicacy as a side dish with drinks.

(One). Float the beef jerky [150g of meat substitute prepared using the above-mentioned method] into thin and wide wraps about 0.4cm thick in the same direction as the grain.

(2). Combine the seasoning for the substitute meat and mix well.

(3). Soak the wrappers, one by one, evenly on both sides and in the seasoning sauce. Massage the whole piece evenly and leave for about 1 hour to allow the seasoning to fully soak in.

The meat for jerky is almost similar in texture and taste to beef, but does not require procedures such as removing blood or drying.

The 'tablespoon' and 'teaspoon' are units of measurement commonly used when preparing dishes, where 'tablespoon' represents 10 to 20 cc and 'teaspoon' represents 3 to 7 cc.

In addition, the cast iron pan exhibits a better umami flavor when cooking beef jerky than a regular pan. Here, a casting refers to a product made by placing molten metal in a mold and solidifying it into a metal product of a desired shape.

Claims (2)

delete Preparing 93wt% fish surimi by preparing and grinding the fish;
Preparing 4 wt% of a first additive mixed with garlic, onion, salt, and pepper in a predetermined ratio;
Preparing a first mixture prepared by mixing fish surimi and a first additive and aging at a low temperature for a certain period of time;
Preparing 2.5 wt% of heme-like molecules by extracting heme-like molecules from hijiki fusiformes through solvent extraction;
Preparing 0.5 wt% of a second additive containing minerals, essential amino acids and vitamins; and
A method of producing meat for meat-flavored jerky using heme-like molecules derived from hijiki and fish surimi, comprising mixing a heme-like molecule and a second additive in the first mixture, processing it by pressing, and then drying it.