KR20030092892A - Preparation of chicken jerky - Google Patents

Preparation of chicken jerky Download PDF

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KR20030092892A
KR20030092892A KR1020020030732A KR20020030732A KR20030092892A KR 20030092892 A KR20030092892 A KR 20030092892A KR 1020020030732 A KR1020020030732 A KR 1020020030732A KR 20020030732 A KR20020030732 A KR 20020030732A KR 20030092892 A KR20030092892 A KR 20030092892A
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chicken
meat
jerky
drying
dried
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KR1020020030732A
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Korean (ko)
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KR100439839B1 (en
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차상협
조광현
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주식회사 한일농원
주식회사 한두에프에스
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Abstract

PURPOSE: Provided is a preparation method of chicken jerky using ginseng and other medicinal herbs. The prepared chicken jerky has high stability against bacteria, antiacidification effect by removing unsaturated fatty acid, and soft meat quality. CONSTITUTION: A preparation method of chicken jerky comprises the steps of: cutting breast meat of a chicken; dipping the cut chicken meat in a mixture of edible salt, sugar and soy sauce at 5 deg.C; drying the dipped chicken meat; dipping the dried chicken meat in a mixture of soy sauce, sorbitol, garlic powder, ginseng powder, ginger powder and water; drying the dipped chicken meat; boiling the dried chicken meat at 85-95 deg.C; and drying the boiled chicken meat.

Description

닭고기 육포의 제조방법 {Preparation of chicken jerky}Preparation method of chicken jerky {Preparation of chicken jerky}
본 발명은 닭고기 육포의 제조방법에 관한 것으로서 보다 구체적으로는 닭고기에서 가슴살을 일정한 크기로 절단하고 이를 1차염지액하에서 침지시킨 후 건조, 2차염지액하에서 침지 , 건조시킨 후 85∼95℃ 스팀상에서 자숙, 건조하여 닭고기를 사용한 육포를 제조하는 방법에 관한 것이다.The present invention relates to a method for manufacturing chicken jerky, and more specifically, to cut breast meat to a certain size in chicken and immersed it under primary salt solution, dried, immersed under secondary salt solution, dried and steamed at 85-95 ° C. It relates to a method of producing beef jerky using chicken meat, dried and dried on.
일반적인 육포는 우육 또는 돈육을 원료육으로 하여 정선, 정형하고 조미액에서 저온숙성, 염지한 후 건조시켜 제조하게 되는데 원가절감 및 소비자의 다양한 기호충족을 위해 이러한 원료육의 범주를 닭고기에까지 확대시키려는 시도가 있었다. 그러나 이러한 닭고기 육포의 제조시에는 불포화지방산의 제거가 불가능하여 제품의 산패우려가 높았으며 리스테리아균의 생존율이 높아 육포로 제작하는 경우에는 식중독을 일으킬 염려가 높을 뿐만 아니라 육속의 지방조직의 제거 및 건조로 인해 육포의 조직이 딱딱하여 상품성이 저하되는 문제점이 있었다.In general, beef jerky is made of beef or pork as raw meat, and it is prepared by low temperature aging, salting and drying in seasoning solution. However, in the preparation of chicken jerky, it is impossible to remove unsaturated fatty acids, which has high risk of rancidity of products, and the high survival rate of Listeria bacteria increases the possibility of food poisoning, as well as the removal and drying of fatty tissues in meat. Due to the hard tissue of the beef jerky, there was a problem that the marketability is lowered.
따라서 본 발명은 상기한 바와 같은 선행기술의 제반 문제점을 해소하여 산패의 우려, 리스테리아균으로 인한 식중독 우려가 없으며 부드러운 육포조직감과 향상된 제품풍미를 보유하는 닭고기 육포의 제조방법을 제공하는 것을 기술적과제로 한다.Therefore, the present invention is to solve the problems of the prior art as described above, there is no fear of rancidity, food poisoning due to Listeria bacteria, and to provide a method for producing chicken beef jerky having a smooth jerky texture and improved product flavor as a technical problem do.
상기한 과제를 해결하기 위하여 본 발명자는 기존의 닭고기 육포 제조방법과는 달리 불포화지방산의 함유량이 낮은 닭고기 가슴살을 원료육으로 사용하고 5℃이하의 저온에서 염지공정을 행하여 잔류한 불포화지방산의 산패를 방지하고 리스테리아균의 사멸온도(83℃이상)보다 높은 85℃∼95℃온도의 스팀상에서 자숙공정을 하게되면 리스테리아균을 박멸할 수 있을 뿐만 아니라 육포의 부드러운 육질을 구현할 수 있으며 제품의 풍미도 향상시킬 수 있다는 것을 알게되어 본 발명을 완성하게 된 것이다.In order to solve the above problems, the present inventors use chicken breast meat having a low content of unsaturated fatty acids as raw meat, unlike the conventional chicken jerky manufacturing method, and perform a dyeing process at a low temperature of 5 ° C. or lower to prevent rancidity of the remaining unsaturated fatty acids. In addition, if the cooking process is performed on steam at 85 ℃ ~ 95 ℃ higher than the killing temperature (83 ℃ or higher) of the Listeria bacterium, it can not only eradicate Listeria bacteria but also realize the tender meat quality of beef jerky and improve the flavor of the product. It was found that the present invention can be completed.
그러므로 본 발명에서는 닭고기에서 껍질부위를 제거한 후 가슴살을 일정한 크기로 절단하는 단계; 절단된 닭고기를 식염, 설탕 및 간장을 함유하는 1차 염지액에서 5℃이하에서 침지하는 단계; 1차 염지액이 함침된 닭고기를 1차 건조하는 단계; 1차 건조된 닭고기를 간장 ,솔비톨, 마늘분말 , 후추가루 , 인삼분말 , 생강분말, 물을 함유하는 2차 염지액에 침지하는 단계; 2차 염지액이 함침된 닭고기를 2차 건조하는 단계 ; 2차 건조된 닭고기를 85∼95℃의 스팀상에서 자숙하는 단계 ;자숙된 닭고기를 3차 건조하는 단계로 이루어지는 것을 특징으로 하는 닭고기 육포의 제조방법이 제공된다.Therefore, in the present invention, the step of cutting the breast meat to a certain size after removing the skin from the chicken; Immersing the cut chicken at 5 ° C. or lower in a primary salt solution containing saline, sugar, and soy; First drying the chicken impregnated with the first salt solution; Immersing the first dried chicken in a secondary salt solution containing soy sauce, sorbitol, garlic powder, black pepper, ginseng powder, ginger powder, and water; Secondary drying the chicken impregnated with the secondary salt solution; A step of ripening the second dried chicken on a steam of 85 ~ 95 ℃; Provided is a method of producing a chicken jerky comprising the step of drying the matured chicken three times.
이하 본 발명을 보다 상세하게 설명하기로 한다.Hereinafter, the present invention will be described in more detail.
본 발명인 닭고기 육포의 제조방법에서는 원료육으로 사용되는 부위는 가슴살을 사용하는 것이 바람직하다. 다리살에는 지방을 7.74% 함유하고 있는데 반해 가슴살에는 지방이 거의 없으며, 가슴살은 다리살에 비하여 포화지방산 함량은 높고 불포화지방산 함량은 낮아 육포제조에 적합하다.In the method for producing chicken jerky of the present invention, it is preferable to use breast meat for the portion used as raw meat. Leg meat contains 7.74% fat, whereas breast meat contains little fat, and breast meat has higher saturated fatty acid content and lower unsaturated fatty acid content than leg meat, making it suitable for beef jerky production.
본 발명에서는 상기의 닭고기 가슴살에서 지방부분을 제거하여 정형한 후 육포제조에 알맞는 크기와 두께로 절단 한 후 상기 절단된 원료 닭고기를 식염, 설탕, 간장, 물을 함유하는 1차염지액에 5℃이하에서 24시간 침지시켜 숙성한 후 건조시킬수 있다. 상기 1차 염지액에서의 숙성으로 원료닭고기 내부에까지 염지액이 골고루 스며들게 되며 5℃이하의 저온에서 염지공정을 행함으로써 잔류한 불포화지방산의 산패를 방지할 수 있다.In the present invention, after removing the fat portion from the chicken breast meat and shaping, after cutting to the size and thickness suitable for the preparation of beef jerky, the cut raw chicken meat in salt solution, sugar, soy sauce, water containing primary salt solution 5 It can be dried after immersion for 24 hours at ℃ or less. By the aging in the primary salt solution, the salt solution is evenly infiltrated into the raw chicken meat, and the salting process can be prevented at the low temperature of 5 ° C. or lower to prevent rancidity of the remaining unsaturated fatty acid.
상기의 건조공정이 끝난 닭고기를 향신료, 솔비톨 및 기능성 물질을 함유하는 2차염지액에 침지한 후 건조하는 공정을 행하게 되는데 상기 기능성 물질로는 조미를 위해서 솔비톨, 마늘분말 , 후추가루 , 인삼분말 , 생강분말, 물을 함유한 염지액을 사용할 수 있다. 상기 조미액에서 솔비톨은 감미를 부여하기 위하여, 마늘분말은 고기비린내를 상쇄하기 위하여, 후추가루와 생강분말은 고기 비린내와 느끼한 맛을 상쇄하기 위하여, 인삼분말은 인삼특유의 풍미와 인삼효능의 첨가를 위해 사용하는 것이 바람직하다.After the drying process, the chicken is immersed in a secondary salt solution containing spices, sorbitol, and a functional substance, and then dried. The functional substance is sorbitol, garlic powder, black pepper, ginseng powder, Dye solution containing ginger powder and water can be used. In the seasoning solution, sorbitol is added to give sweetness, garlic powder to offset meat fishy, black pepper and ginger powder to offset meat fishy and taste, ginseng powder to add flavor and ginseng efficacy It is preferable to use for.
상기 2차염지액이 함침된 닭고기를 꺼내어 60℃에서 30분간 건조시킨 후 85∼95℃ 스팀상에서 30분간 자숙하는 공정을 행하는 것이 바람직한데 본 자숙공정에 의해 식중독의 원인이 되는 리스테리아균을 사멸시킬 수 있으며 본 자숙공정에 의해 지방을 적게 함유하고 있는 닭고기 가슴살의 육질이 딱딱해지는 것을 방지할 수 있어 최종품인 닭고기 육포의 육질을 부드럽게 할 수 있는 것이다. 상기 리스테리아균은 동물의 장내세균으로 자연계에 널리 분포되어 있으며 이중 리스테리아 식중독균(Listeria monocytogenes)은 동물에게는 영향을 끼치지 아니하지만 사람에게는 리스테리아 식중독(Listeriosis)이라는 심각한 식중독을 유발하며 다른 미생물에 비해 열, 염기, 산에 대한 내성이 비교적 강한 균이다.Taking out the chicken meat impregnated with the secondary salt solution and drying at 60 ° C. for 30 minutes, it is preferable to perform a step of boiling on 85-95 ° C. steam for 30 minutes, which kills Listeria bacteria causing food poisoning by this cooking process. It is possible to prevent the meat quality of the chicken breast meat containing less fat from being hardened by this cooking process, so that the meat quality of the final chicken jerky can be softened. The Listeria bacterium is widely distributed in nature as an intestinal bacterium of animals. Among them, Listeria monocytogenes does not affect the animals but causes a serious food poisoning called Listeriosis in humans. It is a bacterium with relatively strong resistance to base and acid.
적정 발육온도는 30∼37℃이지만 발육온도 영역은 0∼45℃로 광범위하고, 발육 pH영역은 pH 6∼9이지만 pH 4.5 혹은 이 이하에서도 발육하거나 장시간 생존할 수 있으나 조리 또는 즉석식품 제조에 사용되는 저온살균법과 같은 가열·살균으로 사멸되며 식육은 72℃(160℉), 가금육은 83℃(180℉), 생선은 72℃(160℉)의 온도에서 사멸시킬 수 있으므로 상기 85∼95℃에서의 자숙공정과 같이 처리하게 되면 닭고기내의 리스테리아균이 사멸하게 된다. 85℃미만의 온도에서는 리스테리아균의 사멸효과를 이룰수 없으며, 95℃를 초과하는 경우에는 육포의 육질이 딱딱해지고 제품의 풍미가 나빠진다.Suitable growth temperature is 30 ~ 37 ℃ but development temperature range is 0 ~ 45 ℃ and development pH range is pH 6-9, but it can develop or survive for a long time even at pH 4.5 or below. It is killed by heating and sterilization, such as pasteurization, and the meat can be killed at a temperature of 72 ° C. (160 ° F.), poultry meat at 83 ° C. (180 ° F.), and fish at 72 ° C. (160 ° F.). If processed as in the cooking process, the Listeria bacteria in the chicken will be killed. At temperatures below 85 ° C, the killing effect of Listeria is not achieved, and when it exceeds 95 ° C, the meat quality of the beef jerky becomes hard and the flavor of the product worsens.
상기 자숙공정이 완료된 후 건조하여 본 발명인 닭고기를 사용한 육포의 제조방법이 완성되는 것이다. 다음의 실시예에서는 닭고기 가슴살을 사용하여 육포를 제조하는 비한정적인 예시를 하고 있다.After the cooking process is completed is dried to complete the manufacturing method of beef jerky using the present invention chicken. In the following examples are non-limiting examples of using the chicken breast to make beef jerky.
[실시예]EXAMPLE
닭고기에서 스킨부위를 제거한 후 가슴살을 일정한 크기로 절단하여 식염 0.9중량, 설탕 2중량, 양조간장 2중량, 물95중량이 혼합된 1차염지액하에서 5℃이하에서 24시간 침지시킨 후, 80℃에서 1시간동안 건조하고 양조간장1중량, 솔비톨 3 ~ 15중량, 마늘분말 0.1~1중량, 후추가루 0.1~1중량, 인삼분말 0.1∼1중량, 생강분말 0.5∼1중량, 물 80∼95.1중량이 혼합된 2차염지액하에서 12시간 숙성한 후 건조하고, 상기 염지액에서 꺼내어 60℃에서 30분간 건조시키고 90℃스팀상에서 30분간 자숙한 후 75℃에서 2시간정도 건조하여 닭고기 육포를 제조하였다. 제조된 상기 육포를 서울산업대학교 응용화학공학부 부설시험소에서 일반세균의 잔류수 및 리스테리아균의 존재여부를 측정하였으며 풍미 및 육질은 관능검사 요원 남녀 5명씩(총10명)을 대상으로 관능검사하였다. 상기 실시예에 의해 제조된 육포의 물성은 표1에서 나타내고 있다.After removing the skin from the chicken, cut the breast to a certain size, immerse it for 24 hours under 5 ℃ under primary salt solution containing 0.9 weight of salt, 2 weight of sugar, 2 weight of brewed soy sauce and 95 weight of water, and then 80 ℃. Dried for 1 hour in brewed soy sauce, 1 weight, sorbitol 3-15 weight, garlic powder 0.1-1 weight, black pepper powder 0.1-1 weight, ginseng powder 0.1-1 weight, ginger powder 0.5-1 weight, water 80-95.1 weight After aging for 12 hours under the mixed secondary salt solution, dried, taken out from the salt solution and dried for 30 minutes at 60 ℃ steam for 30 minutes and then dried at 75 ℃ for 2 hours to prepare chicken jerky . The prepared jerky was measured in the presence of Listeria bacteria and the presence of Listeria bacteria in the laboratory attached to the School of Applied Chemical Engineering at Seoul National University of Technology. The flavor and meat quality were sensory tested by five men and women (10 persons). The physical properties of the beef jerky prepared by the above example is shown in Table 1.
잔류세균수(마리/㎠)Residual bacteria count (mari / ㎠) 리스테리아균Listeria 풍 미Flavor 육 질Meat quality
실시예1Example 1 331331 음 성voice 양 호Good 양호Good
상기 표1에서의 잔류세균수는 331마리/㎠으로서 식품의약품안전청의 권장기준인 { 10}^{5 } 마리/㎠ 이하의 수치를 만족하고 있으며 리스테리아균의 잔류량도 없어 육포의 세균안전성이 확인될 수 있다.The number of bacteria remaining in Table 1 is 331 / cm2, which satisfies the value of {10} ^ {5} / cm2 or less, which is recommended by the Korea Food and Drug Administration, and has no residual amount of Listeria bacteria. Can be.
그러므로 본 발명에 의하면 85∼95℃ 30분간 자숙하는 공정에 의해 닭고기 육포내의 리스테리아균을 사멸시켜 세균에 대한 안정성을 높일 수 있고 , 불포화 지방산의 제거에 의한 산패를 방지할 수 있으며, 육포의 부드러운 육질을 구현할 수 있으며, 인삼, 한약제 등의 기능성 물질을 첨가하여 제품풍미를 향상시킬 수 있을 뿐만 아니라 닭고기 중 비선호 부분인 가슴살을 이용하여 닭고기의 소비촉진과 다양한 소비자의 욕구를 충족할 수 있는 장점이 있다.Therefore, according to the present invention, by killing the Listeria bacteria in the chicken jerky by the process of cooking at 85-95 ° C. for 30 minutes, the stability to bacteria can be improved, and the rancidity by the removal of unsaturated fatty acids can be prevented, It is possible to realize the product flavor by adding functional materials such as ginseng and Chinese medicine, and also to promote the consumption of chicken and satisfy the needs of various consumers by using breast meat which is a non-preferred part of chicken. .

Claims (1)

  1. 닭고기에서 껍질부위를 제거한 후 가슴살을 일정한 크기로 절단하는 단계; 절단된 닭고기를 식염, 설탕 및 간장을 함유하는 1차 염지액에서 5℃이하에서 침지하는 단계; 1차 염지액이 함침된 닭고기를 1차 건조하는 단계; 1차 건조된 닭고기를 간장 ,솔비톨, 마늘분말 , 후추가루 , 인삼분말 , 생강분말, 물을 함유하는 2차 염지액에 침지하는 단계; 2차 염지액이 함침된 닭고기를 2차 건조하는 단계 ; 2차 건조된 닭고기를 85∼95℃의 온도에서 자숙하는 단계 ; 자숙된 닭고기를 3차 건조하는 단계로 이루어지는 것을 특징으로 하는 닭고기 육포의 제조방법.Cutting the breast to a certain size after removing the skin from the chicken; Immersing the cut chicken at 5 ° C. or lower in a primary salt solution containing saline, sugar, and soy; First drying the chicken impregnated with the first salt solution; Immersing the first dried chicken in a secondary salt solution containing soy sauce, sorbitol, garlic powder, black pepper, ginseng powder, ginger powder, and water; Secondary drying the chicken impregnated with the secondary salt solution; Ripening the second dried chicken at a temperature of 85 to 95 ° C; Chicken jerky, characterized in that consisting of the third step of drying the matured chicken.
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KR101281709B1 (en) * 2011-09-02 2013-07-03 건국대학교 산학협력단 Grilled circle chip type chicken jerky using of two-set heat treatment process and manufacturing method thereof
CN103462050A (en) * 2013-09-26 2013-12-25 李良 Coix seeds Chinese yam lotus seed pork jerky and preparation method
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