KR20110092986A - Manufacturing method of chicken jerky using collagen and dietary fiber - Google Patents

Abstract

PURPOSE: Chicken jerky containing collagen and dietary fibers, and a producing method thereof are provided to improve the texture of the jerky, and to improve the functionality and the protein content of the jerky. CONSTITUTION: A producing method of chicken jerky containing collagen and dietary fibers comprises the following steps: swelling chicken feet using hydrochloric acid for 24hours, neutralizing the chicken feet using water, and double boiling the chicken feed at 90~100deg C for extracting the collagen; freeze-drying the collagen to obtain collagen powder; mixing ground chicken meat, the collagen powder, and the dietary fibers; filling the mixture into a casing; drying the obtained product for 30minutes at 55~60deg C, and smoking the product for 150minutes; and heat-drying the product at 60~70deg C for 80~100minutes, and at 70~80deg C for 10minutes.

Description

Chicken jerky containing collagen and dietary fiber and its manufacturing method {Manufacturing method of chicken jerky using collagen and dietary fiber}

The present invention relates to a chicken jerky containing collagen and dietary fiber and a method of manufacturing the same. More specifically, collagen and dietary fiber extracted from chicken feet are mixed with crushed chicken meat to reduce fat, rich in protein, and dietary fiber. The present invention relates to a chicken jerky containing the functionalities thereof and a method for producing the same.

Collagen is also used for the packaging of medicinal yarn or pill products. In addition, food is used for the purpose of improving the quality of products such as high-quality jelly and ice cream, and is especially suitable for manufacturing high quality high value-added foods, which are attracting much attention as functional foods such as beauty and health for modern people.

In addition, dietary fiber is emerging to prevent various adult diseases such as obesity and colorectal cancer of modern people who consume high calorie foods and are not active. Many studies are being conducted as a means for preventing adult diseases by absorbing about 10 times the characteristics and moisture of dietary fiber that does not generate calories, and promotes bacteriostatic and bowel movements through promoting bowel movement.

Beef jerky has been released with a variety of flavors using beef, red sesame seeds, and gluttony, and it is showing the largest growth in the market as snacks or snacks and staple foods of growing children with high response from consumers.

Despite the high preference of such consumers, the development of beef jerky using pork is limited, and the production of beef jerky using chicken is not commercially performed.

Chicken is showing high interest in modern people who prefer low-fat, high-protein foods, but the development of processed products using chicken is inadequate. Beef jerky can be used as a raw material suitable for manufacturing dry meat products because it has a low fat content and can reduce the risk of rancidity due to fat. Because it can be manufactured in a uniform shape, it can reduce the loss in beef jerky production.

Looking at the technology related to the beef jerky, Republic of Korea Patent Registration No. 10-0797605 discloses a method for manufacturing a beef jerky product reconstituted by mixing pork and beef. In addition, Korean Patent Registration No. 10-0917156 discloses a method of manufacturing beef jerky which is reconstituted through drying after filling the Schizandra chinensis extract with various functionalities after grinding pork and beef. However, when the beef jerky is manufactured using chicken meat, the preparation of the beef jerky containing collagen has not been disclosed or taught.

Accordingly, the present inventors have made efforts to develop a beef jerky product having low production cost, soft and functional enhancement, and thus, prepare high protein and functional chicken jerky by adding collagen and dietary fiber which can enhance functionality to low fat chicken. , Successfully completed the present invention.

After all, the present invention is prepared by adding the beef jerky, collagen, and dietary fiber to the chicken ground meat in the form of a stick (stick type), smoothly improve the texture of the beef jerky, protein content and functionality is easy to carry collagen and dietary fiber An object of the present invention is to provide a method for producing chicken jerky containing.

In addition, an object of the present invention is to provide a chicken jerky containing collagen and dietary fiber prepared by the above method.

In order to achieve the above object, the present invention (1) to produce collagen powder by extracting collagen from chicken feet; (2) mixing the collagen powder and dietary fiber with ground beef with ground beef seasoning; (3) filling the casing; And (4) provides a method for producing chicken jerky containing collagen and dietary fiber comprising the step of sequentially drying and chicken jerky containing collagen and dietary fiber prepared according to the above method.

According to the present invention as described above, it is possible to increase the productivity of the chicken industry by diversifying the type and quality of chicken products.

In addition, by adding collagen extracted from chicken feet to improve the texture and protein content, by adding dietary fiber can be utilized to produce high-quality meat products.

In addition, the beef jerky according to the present invention is not only to improve the sensory taste of modern people by adding red pepper paste to the chicken jerky, but also molded into a stick type (portable) that is easy to carry, and can be used for sports activities such as hiking, fishing, and storage at room temperature. This is excellent.

1 is a flowchart illustrating a manufacturing process of a stick-type chicken jerky containing collagen and dietary fiber according to the present invention.
Figure 2 is a photograph showing the characteristics of the chicken jerky containing collagen and dietary fiber prepared according to the method of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention (1) to extract collagen from chicken feet to produce a collagen powder; (2) mixing the collagen powder and dietary fiber with ground beef with ground beef seasoning; (3) filling the casing; And (4) provides a method for producing chicken jerky containing collagen and dietary fiber comprising the step of sequentially drying.

In the present invention, the chicken and collagen powder and dietary fiber are preferably mixed in the range of 96 to 98% by weight, 1 to 2% by weight and 1 to 2% by weight, respectively.

In addition, the collagen powder of the step (1) is swollen chicken feet with hydrochloric acid, sulfuric acid, acetic acid or citric acid, preferably hydrochloric acid for 24 hours and neutralized to pH 5.5 in running water, after extraction of collagen in a hot bath of 90 ~ 100 ℃ It is preferable to prepare collagen powder using a lyophilizer.

In addition, the dietary fiber in the process (1) can be used as long as the dietary fiber is usually used in food, preferably wheat fiber (Wheat fiber) is preferred.

In addition, the ground meat in the process (2) is preferably crushed chicken meat 8cm size using a chopper (chopper), mixed with beef jerky and then put in a vacuum tumbler, etc. under the conditions of 1 ~ 4 ° C 30 It is preferable to perform mixing and tumbling for a minute.

In order to prepare beef jerky, meat fiber tissue is usually required. However, in the present invention, ground meat is used, and thus general beef meat or meat without other fiber tissue may be used.

In addition, the chicken jerky seasoned meat that has undergone the tumbling process is preferably filled and molded into a mold selected from cellulose casing, collagen casing or natural cattle (piglet, chicken) in the process (3), more preferably cellulose casing (18mm diameter) is filled and molded. In addition, the filling time of the model frame is preferably adjusted to 30 minutes to 2 hours. At this time, the casing is preferably to make the surface of the beef jerky smooth and even, it is necessary to be careful not to fall off because the casing is not peeled off well after a long drying. In addition, the beef jerky is preferably molded into a stick type.

In addition, in the process (4), it is preferable to sequentially dry after smoking, more preferably, after drying for 30 minutes at 55 ~ 60 ℃ and then smoked for 55 minutes at 55 ~ 65 ℃ and then 80 ~ 100 minutes at 60 ~ 70 ℃ , And heat-sequentially dried for 10 minutes at 70 ~ 80 ℃ to cool 60 minutes at 5 ℃.

In addition, the present invention provides a manufacturing method for the final production of the beef jerky by the process of vacuum packaging the beef jerky prepared in addition to the above processes in a PE / Nylon packaging with a desiccant including silica gel and the like.

In addition, the present invention provides a chicken jerky containing collagen and dietary fiber prepared according to the manufacturing method.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Example  1. Preparation of stick type chicken jerky containing collagen and dietary fiber

In the present invention, the chicken is slaughtered on the day through the market mart to remove the chicken skin was used as the raw meat. Collagen is added 0.1N HCl solution to chicken feet five times, neutralized to pH 5.5 in running water after swelling for 24 hours, extracted collagen in a hot water bath at 95 ℃ using a lyophilizer (PVTFD 20R, Ilshin lab, Yangju, Korea) Collagen powder was prepared.

In addition, beef jerky was used as jerky spice by quantifying the recipe for Korean traditional beef jerky based on the literature of Han et al. (Han Doo-jung et al., 2008, 28 (4), 486-492) . Beef jerky was prepared by mixing 30 to 35% of the raw material meat weight as shown in Table 1 using the best ratio of the best when the sensory evaluation after the preliminary experiment. The manufacturing process diagram of the jerky at this time is shown in FIG.

Specifically, the bone after chicken was prepared by grinding using a grinder (chopper, Mainca, PM-100, Spain) equipped with an 8 mm plate, collagen powder and dietary fiber (wheat fiber, Wheat fiber-400, VITACEL, Germany) was used in combination with the seasoning. After adding the beef jerky seasoning was mixed and tumbling for 30 minutes under the conditions of 1 ~ 4 ° C. with a vacuum tumbler. The tumbling broiler marinated meat was filled in a 1.2 m long cellulose casing (18 mm in diameter).

Filled meat is set at 30 minutes at 55 ° C, 150 minutes at 60 ° C, 90 minutes at 73 ° C and 10 minutes at 75 ° C in a hot air dryer (Enex-CO-600, Enex, Korea). The drying was carried out by a sequential continuous process, and the same hot air was cooled at 5 ° C. for 60 minutes, but the cellulose casing was removed after 1 hour after the start of drying.

The beef jerky prepared according to the above process was placed in a PE / nylon package with a desiccant including silica gel and then vacuum packed to produce a final product.

Preparation ratio of stick type chicken jerky containing collagen and dietary fiber according to the present invention (unit: weight%) Item C0F0 C0F2 C1F0 C1F2 C2F0 C2F2 Main material Poultry 100 98 99 97 98 96 foot collagen 0 0 One One 2 2 Wheat Fiber 0 2 0 2 0 2 sub Total 100 100 100 100 100 100 Subsidy water 10 10 10 10 10 10 Soy sauce 3.38 3.38 3.38 3.38 3.38 3.38 Salt 1.5 1.5 1.5 1.5 1.5 1.5 Kochujang 5.62 5.62 5.62 5.62 5.62 5.62 Black syrup 4.2 4.2 4.2 4.2 4.2 4.2 Sugar 2 2 2 2 2 2 Sorbitol 6 6 6 6 6 6 pepper 0.2 0.2 0.2 0.2 0.2 0.2 Ginger powder 0.1 0.1 0.1 0.1 0.1 0.1 Garlic powder 0.2 0.2 0.2 0.2 0.2 0.2 Onion powder 0.2 0.2 0.2 0.2 0.2 0.2 Sodium nitrite 0.007 0.007 0.007 0.007 0.007 0.007 Sodium citrate 0.01 0.01 0.01 0.01 0.01 0.01 Potassium Sorbate 0.1 0.1 0.1 0.1 0.1 0.1 Sodium erbate 0.036 0.036 0.036 0.036 0.036 0.036 Again 0.1 0.1 0.1 0.1 0.1 0.1 Teriyaki seasoning 0.1 0.1 0.1 0.1 0.1 0.1 sub Total 33.753 33.753 33.753 33.753 33.753 33.753

C0F0- Collagen 0%, Wheat dietary fiber 0% C0F2- Collagen 0%, Wheat dietary fiber 2%

C1F0- Collagen 1%, Wheat dietary fiber 0% C1F2- Collagen 1%, Wheat dietary fiber 2%

C2F0- Collagen 2%, Wheat Dietary Fiber 0% C2F2- Collagen 2%, Wheat Dietary Fiber 2%

Experimental Example  1. Efficacy Analysis of Beef Jerky

In the present invention, the stick-type chicken jerky containing collagen and dietary fiber was investigated as a functional food as follows.

(1) general component analysis

The general components of the beef jerky prepared in Example 1 were analyzed by AOAC method, moisture content at 105 ° C, atmospheric pressure drying method, crude protein content by Kjeldahl method, crude fat content by Soxhlet method, and ash content by 550 ° C. (Association of Official Analytical Chemists; Official methods of analysis of AOAC, Vol. 41, 16 th ed, Washington, DC, 1995), and the results are shown in Table 2.

As a result, the moisture content decreased significantly as the collagen content increased. The dietary fiber added group showed low water content. On the other hand, the protein content was increased by 1% as the collagen content was increased, the dietary fiber addition treatment showed a low protein content. In terms of fat content, there was no significant difference of about 8%. Ash was also 4-5%, which did not show a big difference by treatment.

General Ingredients Characteristics of Stick-Type Chicken Jerky Containing Collagen and Dietary Fiber C0F0 C0F2 C1F0 C1F2 C2F0 C2F2 moisture 39.29 ± 0.12 ^a 38.58 ± 0.07 ^b 38.07 ± 0.17 ^c 37.37 ± 0.40 ^d 37.13 ± 0.01 ^de 36.80 ± 0.16 ^e protein 40.27 ± 0.07 ^c 38.71 ± 0.31 ^e 41.60 ± 0.22 ^b 39.77 ± 0.34 ^d 42.35 ± 0.14 ^a 40.45 ± 0.26 ^c Fat 8.90 ± 0.11 ^a 8.87 ± 0.41 ^a 8.76 ± 0.30 ^a 8.31 ± 0.29 ^ab 8.60 ± 0.13 ^bc 8.22 ± 0.11 ^c Ash 5.43 ± 0.07 ^a 5.04 ± 0.15 ^bc 5.05 ± 0.04 ^b 4.90 ± 0.12 ^c 5.01 ± 0.00 ^bc 4.46 ± 0.18 ^d

All values are mean ± standard deviation.

^ae Different initials in the same row are significant (p <0.05).

C0F0- Collagen 0%, Wheat dietary fiber 0% C0F2- Collagen 0%, Wheat dietary fiber 2%

C1F0- Collagen 1%, Wheat dietary fiber 0% C1F2- Collagen 1%, Wheat dietary fiber 2%

C2F0- Collagen 2%, Wheat Dietary Fiber 0% C2F2- Collagen 2%, Wheat Dietary Fiber 2%

(2) Evaluation of Physicochemical Properties

Yield, pH, water activity, meat color, shear force and surface color of the beef jerky prepared in Example 1 were investigated as follows.

The dry yields were measured by weight of the beef jerky after drying and calculated as a percentage of the weight of the raw meat. The pH was 5 g of each beef jerky sample, mixed with 20 mL of distilled water, and Ultra-turrax (Model NO.T25, Janken & Kunkel, Germany) was homogenized at 8,000 rpm for 1 minute and then measured using a pH meter (Model 340, Mettler-Toledo, Switzerland).

In addition, water activity was measured using a water activity meter (BT-RS1, Rotronic, Switzerland). The relative humidity of the measuring instrument was read at 30 ° intervals by fixing the internal sensor temperature of the measuring instrument at 25 ° C.

In addition, the metmyoglobin concentration of reconstituted jerky was measured using Krzywicki's method in order to observe the change in color intensity during drying. Specifically, the sample of beef jerky was mixed with a homogenizer (Homogenizer; Model AM-7, Nihonseiki Kaisha Ltd., Tokyo, Japan) for 10 seconds with 5 times 0.04 M phosphate buffer (pH 6.8), followed by 24 After standing at 1 ° C. for 1 hour, centrifugation was performed at 4 ° C., 3500 × g for 30 minutes. The supernatant was filtered with whatman No. 1 filter paper, and the filtrate was measured at 525, 572 and 700 nm using a spectrophotometer (Spectrophotometer; Optixen III, Mecasys, Seoul, Korea), and the concentration of metmyoglobin was measured. Was calculated by the following equation.

In addition, the shear blade is set (Warner Bratzler blade) was measured shear force by using a texture analyzer (TA-XT2 i, Stable Micro Systems, England) are mounted wherein the cross head speed was 2 mm / sec.

In addition, the surface chromaticity was measured by using a colorimeter (Chroma meter; CR 210, Minolta, Japan) in a jerky sample placed in a petri dish of 90mm diameter on a white paper.

As a result, as shown in Table 3, the yield increased with increasing collagen content, and increased with the addition of dietary fiber. pH did not show a big difference, and water activity ranged from 0.82 to 0.84. Met-myoglobin decreased with increasing collagen content and decreased with dietary fiber. The hardness was soft as the collagen content was increased, and the hardness was high when dietary fiber was added. Brightness increased with the addition of dietary fiber and increased with increasing collagen content. However, yellowness decreased with increasing collagen content, and the addition of dietary fiber showed low yellowness. Redness did not show a big difference between 18.01 and 19.65.

Physicochemical Properties of Sticky Chicken Jerky Containing Collagen and Dietary Fiber C0F0 C0F2 C1F0 C1F2 C2F0 C2F2 yield(%) 47.77 ± 0.09 ^b 48.31 ± 2.92 ^b 48.38 ± 0.26 ^b 50.00 ± 0.35 ^ab 49.04 ± 0.37 ^ab 50.87 ± 0.37 ^a pH 6.08 ± 0.00 ^b 6.10 ± 0.02 ^a 6.07 ± 0.00 ^b 6.05 ± 0.01 ^c 6.03 ± 0.02 ^d 5.99 ± 0.01 ^e Aw 0.83 ± 0.00 ^b 0.84 ± 0.00 ^a 0.83 ± 0.00 ^b 0.83 ± 0.00 ^b 0.82 ± 0.00 ^c 0.83 ± 0.00 ^b Met-myoglobin
(%) 96.23 ± 0.54 ^a 95.14 ± 1.30 ^ab 94.16 ± 1.05 ^bc 93.58 ± 0.40 ^bc 94.03 ± 0.95 ^bc 92.90 ± 1.57 ^c Hardness (kg) 8.24 ± 0.68 ^a 8.33 ± 1.16 ^a 7.25 ± 0.76 ^ab 7.47 ± 1.48 ^ab 6.87 ± 1.09 ^b 7.06 ± 0.92 ^b brightness 38.04 ± 2.23 ^d 39.98 ± 1.10 ^c 41.95 ± 1.38 ^b 43.62 ± 2.29 ^ab 43.59 ± 1.31 ^ab 44.87 ± 1.73 ^a Redness 18.01 ± 1.21 ^b 18.38 ± 0.67 ^b 19.50 ± 1.14 ^a 19.60 ± 0.77 ^a 19.00 ± 1.15 ^ab 19.65 ± 1.11 ^a Yellow road 24.25 ± 2.19 ^d 26.92 ± 0.90 ^c 29.09 ± 1.77 ^b 30.27 ± 2.04 ^ab 29.68 ± 1.43 ^b 31.90 ± 1.40 ^a

All values are mean ± standard deviation.

^ae Different initials in the same row are significant (p <0.05).

C0F0- Collagen 0%, Wheat dietary fiber 0% C0F2- Collagen 0%, Wheat dietary fiber 2%

C1F0- Collagen 1%, Wheat dietary fiber 0% C1F2- Collagen 1%, Wheat dietary fiber 2%

C2F0- Collagen 2%, Wheat Dietary Fiber 0% C2F2- Collagen 2%, Wheat Dietary Fiber 2%

(3) evaluation of sensory characteristics

In order to evaluate the sensory properties of the beef jerky prepared in Example 1, eight panel members aged 25 to 35 years with experience in organoleptic test were composed, and the color, flavor, Tenderness, juiciness, off-flavor, and overall acceptability were compared and averaged by a 10-point scoring method (see Table 4). At this time, 10 points are the best in color, flavor, year, juiciness, and overall palatability, and 1 point indicates the state of the poorest quality. In the case of off-flavor items, 10 points have no odor, and 1 point is very severe. Indicates.

In addition, all statistical analysis was performed using the ANOVA process of the SAS (Statistics Analytical System, USA, 1996) package program, and the significance of the treatment interval was determined by Duncan's multiple range test. 0.05) was assayed.

Table 4 below is a result of comparing the sensory characteristics of the beef jerky according to the present invention. The overall sensory evaluation did not show any significant difference, but the year was evaluated higher as the collagen content increased. On the other hand, the addition of dietary fiber acted to reduce the age.

Sensory Characteristics of Sticky Chicken Jerky Containing Collagen and Dietary Fiber C0F0 C0F2 C1F0 C1F2 C2F0 C2F2 color 8.88 ± 0.64 ^a 8.50 ± 1.20 ^ab 8.25 ± 1.04 ^ab 8.00 ± 0.76 ^ab 8.38 ± 0.52 ^ab 7.75 ± 0.71 ^b zest 8.13 ± 0.99 8.00 ± 0.76 8.00 ± 0.76 8.00 ± 0.76 8.00 ± 0.76 8.00 ± 0.93 year 7.50 ± 1.07 7.38 ± 1.19 8.00 ± 1.07 7.50 ± 1.31 8.38 ± 0.52 8.13 ± 0.35 Succulent 7.88 ± 0.99 7.75 ± 0.89 7.50 ± 0.76 7.38 ± 1.19 7.38 ± 0.92 7.38 ± 1.06 Overall taste 8.13 ± 0.83 8.00 ± 0.76 7.88 ± 0.64 7.75 ± 0.71 7.63 ± 1.06 7.50 ± 0.53

All values are mean ± standard deviation.

^ab Different initials in the same row are significant (p <0.05).

C0F0- Collagen 0%, Wheat dietary fiber 0% C0F2- Collagen 0%, Wheat dietary fiber 2%

C1F0- Collagen 1%, Wheat dietary fiber 0% C1F2- Collagen 1%, Wheat dietary fiber 2%

C2F0- Collagen 2%, Wheat Dietary Fiber 0% C2F2- Collagen 2%, Wheat Dietary Fiber 2%

As described above, specific portions of the contents of the present invention have been described in detail, and for those skilled in the art, these specific techniques are merely preferred embodiments, and the scope of the present invention is not limited thereto. Will be obvious. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (8)

(1) extracting collagen from chicken feet to produce collagen powder; (2) mix the collagen powder and dietary fiber with ground chicken and beef jerky; (3) filling the casing; And (4) method for producing chicken jerky containing collagen and dietary fiber comprising the step of sequentially drying. The method of claim 1,
The chicken and collagen powder and dietary fiber is a method of producing jerky, characterized in that mixing in the range of 96 to 98% by weight, 1 to 2% by weight and 1 to 2% by weight, respectively. The method of claim 1,
The collagen powder of step (1) is swollen chicken feet with hydrochloric acid for 24 hours and neutralized to pH 5.5 in running water, and then collagen extraction in a water bath of 90 ~ 100 ℃ to produce collagen powder using a freeze dryer. Method for producing beef jerky The method of claim 1,
In the process (2), the ground meat is ground to a size of 8mm by using a chopper (chopper), mixed with beef jerky, then put into a vacuum tumbler mixed and tumbling for 30 minutes under the conditions of 1 ~ 4 ° C A method of manufacturing beef jerky, characterized by the above-mentioned. The method of claim 1,
In the process (3), the beef jerky marinated meat is filled in a model frame selected from a cellulose casing, collagen casing or a sheepskin (curve), and the method of producing beef jerky, characterized in that the shape of a stick (stick type). The method of claim 1,
In the above (4) process, after drying for 30 minutes at 55 ~ 60 ℃ and smoked for 150 minutes at 55 ~ 65 ℃, then 80 ~ 100 minutes at 60 ~ 70 ℃, 10 minutes at 70 ~ 80 ℃ sequentially heat dried at 5 ℃ Method for producing jerky, characterized in that cooled for 60 minutes. Chicken jerky containing collagen and dietary fiber prepared according to the method of claim 1. The method of claim 7, wherein
The beef jerky is characterized in that the beef jerky (stick type).

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