KR20120020651A - Development of well-being crispy meat snack and study on it's functional improvement by plant extracts using low-preference meat part - Google Patents

Abstract

PURPOSE: A producing method of high value meat snack, and a functionality improving method thereof using natural ingredients are provided to offer excellent microorganism stability to meat jerky. CONSTITUTION: A producing method of high value meat snack comprises the following steps: crushing non-preference portions of pork, and mixing with a curing solution to obtain cured meat; adding natural ingredients into the cured meat, and aging the mixture for 12-48 hours at -2-5 deg C; and drying and cooling the cured meat. The natural ingredients are selected from a green tea extract, a cochinel coloring agent, or a grape seed extract. The non-preference portions of the pork are hind leg and sirloin.

Description

Development of well-being crispy meat snack and study on it's functional improvement by plant extracts using low-preference meat part}

The present invention comprises the steps of (a) pulverizing the non-preferred portion of the pork and then mixing the salt solution to produce salted meat; (b) aging after adding any one or more natural additives selected from the group consisting of green tea extract, cochinel color, and grape seed extract to the salted meat prepared in step (a); And (c) relates to a method for producing beef jerky comprising the step of drying and cooling the salted meat prepared in step (b).

Beef jerky is one of people's favorite foods. It is a meat processing product made by adding natural seasoning to beef or pork lean meat. It is mainly used for snacks, outdoor snacks for hiking or fishing. Especially in Korea, it is scattered (sliced meat with thickly sliced meat and dried thoroughly), knitted fabrics (dried in the sun by seasoning minced meat, dried jujube and chilbo), and medicinal herbs (beef with no bread) Pork, mainly from beef, has been handed down, such as sun-dried), jangpo, and beef jerky. The jerky is also dried and intermediate moisture meat (IMM), which is jerky in North America, charqui in South America, bununderfleisch, coppa or speck in Europe. It is also produced and consumed under the name of).

In order to prepare beef jerky, the lean meat was thawed in a freezer, thinly sliced to an appropriate thickness, mixed with seasoning, and then dried by hot air. However, the beef jerky prepared as described above has a problem in that it is hard to be chewed in the mouth, so the taste of the beef jerky does not come out properly.

Looking briefly at the prior art attempted to solve the above problems, Korean Patent Publication No. 2001-0070848 is crushed raw meat into particles of a certain size, mixed with a salt solution and then molded into a plate-like form and drying temperature sequentially Disclosed is a method of producing soft beef jerky, comprising the step of raising to dry, smoke and cool slowly. However, it has been pointed out that the beef jerky produced as described above is frequently contaminated with microorganisms during the final cooling process. In particular, the moisture content of the final beef jerky prepared as described above has a problem that the microbial can grow quickly, so that the shelf life is not long.

In addition, nitrates and nitrites, which are added as colorants as typical carcinogens in meat products, can be colored and stabilized in color, Clostridium It plays an important role in improving bacteriostatic action against botulinum , improving the flavor of products and reducing the occurrence of rancidity. However, the remaining nitrites in foods and living organisms are toxic in themselves and when ingested above a certain concentration, hemoglobin is oxidized in the blood to form met-hemoglobin, which causes various poisoning, and is contained in protein foods, medicines, and residual pesticides. And react with tertiary amines to produce nitroamines. Therefore, in order to suppress the production of nitrosamines generated during processing of meat products, there is an urgent need for studies using natural additives of similar functionality.

Synthetic antioxidants butylated hydroxyamisole (BHA), butylated hydroxytoluene (BHT), propyl gallate, and dode to prevent oxidation during processing of meat and meat products Dodecyl gallate and erythorbic acid are commonly used. However, these antioxidants are being used in some countries because of the risk of carcinogenicity. Synthetic antioxidants such as BHA and BHT have been widely used because of their effectiveness, economics, and processing and storage stability. In addition, it is known to cause toxic effects in the circulatory system and the development of safe natural antioxidants is required. Thus, safe and hygienic natural substances: tocopherol, origanol, sesamin, lignan, rosemary, 2-dihydro-2.2.4-trimethyl guinoline (2-dihydro) -2.2.4-trimethyl guinoline, propolis, pyroligneous, etc., the effect of the study is being tried.

In addition, there are various attempts at home and abroad to study the effects of subsidiary materials during the manufacture of meat products.The effect of marination on the final quality, soy protein separation, egg albumin, konjac, kiwi, pineapple, wine, pear, honey The use of various natural substances, such as oligosaccharides, green tea powder, paprika, and plum extract, is an unavoidable trend in the reality of avoiding chemical additives.

In addition, consumer anxiety about processed meat products can be represented as artificial additives, so it is absolutely necessary to study how to replace artificial additives. Therefore, if natural materials can be used to replace the existing artificial additives in antioxidant capacity, beef jerky will be more preferred. Therefore, if the functionality is found through the process of searching for the antioxidant properties of natural substances added to beef jerky and confirming its effect, it satisfies consumers' preferences and expands the market base due to the spread of harmless well-being meat snacks. And overall reliability of the meat processing industry.

Under these backgrounds, the present inventors have added a natural substance to produce beef jerky having excellent microbial stability and antioxidant activity while having a soft meat, and completed the present invention.

It is an object of the present invention to provide a method for producing beef jerky having excellent microbial stability and antioxidant activity by adding natural substances.

As one aspect of the present invention for achieving the above object, (a) pulverizing the non-preferred portion of the pork and then mixing the salt solution to produce salted meat; (b) aging after adding any one or more natural additives selected from the group consisting of green tea extract, cochinel color, and grape seed extract to the salted meat prepared in step (a); And (c) relates to a method for producing beef jerky comprising the step of drying and cooling the salted meat prepared in step (b).

The step (a) is a step for manufacturing the salted meat for increasing the color or flavor of the pork and to preserve the quality, and after mixing the non-preferred portion of the pork and mixing the salt solution consisting of the composite powder seasoning and liquid subsidiary material to be.

In the present invention, the term "pork" refers to pork, which is raw meat for producing the beef jerky of the present invention, and specifically, Fuji and sirloin which are non-preferred portions of pork. It is said that pork is the most delicious after 3-4 days of catching. Originally, the color of meat is lighter pink than beef, and fat content is higher than beef, and fat is white and solid. Pork is tender and fat-rich foods can get a lot of calories, so it is widely used in various dishes such as ham, bacon, sausage, frozen foods and beef jerky. The sirloin and Fuji site used in the preparation of the beef jerky in the present invention is a portion of the meat is soft and less fat, when the beef jerky, the meat is softer than other portions, one of the sites used as a manufacturing site of the beef jerky.

In the present invention, the term "dyed liquid" refers to a seasoning liquid containing various ingredients in order to soften the meat quality of the raw meat and give a desired taste and flavor.

As used herein, the term "dyed meat" refers to a state in which a dye solution is processed and processed in order to increase the color or flavor of raw meat in the process of manufacturing beef jerky.

The constitution of the salt solution according to an embodiment of the present invention is shown in Tables 1 to 3 below.

division Raw material name content(%) Raw materials Pork 83.95 Subsidy








Beef Powder 2.87 Garlic Powder 0.71 Sorbitol 4.78 Ginger powder 0.29 Sugar 2.87 Onion Powder 0.76 Soy sauce 2.87 Smoke 0.1 Green Tea Extract Flavor 0.19 Black pepper powder 0.61 system 100

division Raw material name content(%) Raw materials Pork 70.10 Subsidy





Beef Powder 1.30 Onion Powder 0.50 Sugar 1.50 Corn starch 5.00 flour 20.00 East 0.50 Purified salt 1.10 system 100.00

division Raw material name content(%) Raw materials Pork 58.72 Subsidy


Wheat flour (gravity) 37.96 Sodium bicarbonate 0.98 Ammonium bicarbonate 1.17 Purified salt 1.17 system 100.00

Specifically, the salt solution of the present invention is a salt solution comprising beef powder, garlic powder, sorbitol, ginger powder, sugar, onion powder, soy sauce, smoke flavor, green tea extract flavor and black pepper powder in the case of beef jerky prepared by the slicing process. Salted meat can be prepared.

The step (b) is to make the meat of the beef jerky to the salted meat prepared in step (a), and to add the natural additives, green tea extract, cochinel color, grape seed extract to increase the antioxidant and antimicrobial effect It's a step.

As used herein, the term "natural additive" refers to a natural raw material added to improve the quality of the beef jerky of the present invention, and is added as a substitute for a chemical additive for the purpose of increasing the texture, taste, flavor, antibacterial activity and antioxidant power of the beef jerky. It is a raw material.

The natural additives can be used without limitation as long as it is a natural substance having a function to increase the texture, taste, flavor, antibacterial and antioxidant power of beef jerky known in the art, preferably in the present invention, orange extract, grape seed extract, green tea extract, persimmon leaf extract , Mulberry leaf extract, bokbunja extract and the like was used as an additive, most preferably green tea extract was added.

The natural additives can be extracted by various methods such as hot water extraction, organic solvent extraction, fractionation, etc. In the present invention, ethanol was extracted as a solvent. According to one embodiment of the present invention, after making the natural raw material 70% ethanol as a solvent, 0.5%, 1% solution and extracted with a stirrer for 6 hours at room temperature, centrifuged for 15 minutes at 5,000rpm After the supernatant was filtered and stored at -80 ℃ was used as an added sample.

According to one embodiment of the present invention, using the orange extract, grape seed extract, green tea extract, persimmon leaf extract, mulberry leaf extract, bokbunja extract and the like as an additive material to make beef jerky, using TBA reagent (2-Thiobarbituric acid) As a result of measuring the degree of rancidity of beef jerky, it was found that the grape seed extract, cochineal pigment, and green tea extract were the most effective when treated with 0.05, 0.05 and 0.10%, respectively (Table 6). Experiments also confirmed that E. coli, yeast and fungus inhibitory effect in beef jerky treated with the three additives 0.05, 0.05 and 0.17% (or 0.10%) (Table 7). In relation to the appearance of the beef jerky, the grape seed extract, cochineal pigment and green tea extract treated with 0.04, 0.08 and 0.08%, respectively, showed the brightest color (Fig. 1). In addition, as a result of examining the appearance, taste, texture, juiciness and overall acceptability of the beef jerky according to each natural additive, it was confirmed that the grape seed extract, cochineal pigment and green tea extract showed the most excellent effect (Table 10, Table 10). 11, Table 12 and Table 13).

In addition, green tea, persimmon leaf, audi and bokbunja powder was added to confirm the antioxidant effect, and the electron donating ability, nitrite scavenging ability, hydroxy peroxide and hydroxy radical scavenging ability were confirmed. It was confirmed that the effect was shown (Tables 22 to 28).

In addition, the step (b) is a salt solution soaked well in the raw meat so that proteins, fats, carbohydrates, etc. in the raw meat is properly decomposed without decay by the action of enzymes, microorganisms, salts, etc. to have a unique taste and fragrance of beef jerky To this end, the step of maturing the salted meat prepared in step (b).

In the present invention, the term "maturation" is a step for producing a unique flavor, texture and taste of the product through the change of ingredients due to the action of microorganisms in order to have a special aroma and texture of food under conditions such as a specific time, temperature, humidity Say. The reaction mechanism and composition change caused by microorganisms are different depending on the food, and even if the ingredients are the same, the state, taste, and texture of the final product may change depending on physical conditions such as temperature, humidity, and time of the aging stage. .

According to one embodiment of the invention, the raw material is prepared in the state of salted meat, and then treated with natural additives prepared by the ethanol extraction method, and aged at low temperature for 12 to 48 hours at -1 ℃ ~ 5 ℃.

Step (c) is a step of drying and cooling the salted meat prepared in step (b).

In the present invention, the term "dry" refers to a step of removing the moisture of the salted meat to make it moisture-free. You can use a dryer, a drying agent, or dry air to evaporate the moisture in the salted meat, or you can use a low pressure evaporated container.

In the present invention, the term "cooling" refers to a step of preparing to proceed to the packaging step, which is the next process, as soon as possible by cooling and quenching the jerky in a hot state in a constant temperature room in a clean area.

According to one embodiment of the present invention, the salted meat prepared in the above step is aged at low temperature at -1 ° C ~ 5 ° C for 12-48 hours in the aging room, using a hot air dryer (smoke house) set temperature 80 ° C ~ 100 After primary drying for 2 to 3 hours at 2 ° C, the mixture was cooled and dried for 3 to 5 hours at a temperature of 4-20 ° C in a constant temperature and humidity room.

Beef jerky prepared by the method of manufacturing the jerky disclosed in the present invention has a moisture content of 23.68% to 25.05%, and compared with beef jerky to which a chemical additive is added, the degree of oxidation inhibition, taste, texture, appearance, texture, juiciness and It is excellent in antibacterial effect, and the antioxidant power related to electron donating ability, nitrite scavenging ability, hydroxy peroxide and hydroxy radical scavenging ability is superior to conventional products.

The manufacturing method of the present invention is safe to the human body using natural additives, by separating the fat contained in the meat and processed into a meat composed of high protein, the meat has a variety of types according to the eating habits to enjoy the crispy texture Aversion to the disgust, constitution by the constitution overcomes prejudice, regardless of the class can enjoy eating regardless of the place, there is an effect that can increase the intake of high protein.

Figure 1 shows the raw meat according to an embodiment of the present invention.
Figure 2 shows a manufacturing process diagram of beef jerky prepared by another slice process in an embodiment of the present invention.
Figure 3 shows the main process-specific details of the beef jerky prepared by the slice process according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited by the following examples.

Example 1 Selection of Raw Meat and Preparation of Beef Jerky

Fuji and sirloin were used as raw meats. Frozen pork was thawed in the fridge within 12-48 hours, and then cut into rods using a stripper after the first cut through a slicer. The raw meat sliced is fully thawed to enhance its intrinsic quality (drip), and then the powder, soy sauce, and water mixed in the seasoning mixing chamber are diluted and mixed into the tumbler container. It was made. At this time, the planned natural preservatives and natural pigments were added at the same time to enhance the flavor of beef jerky and seasoning on the meat. This salted meat was aged at low temperature in -1 ° C-5 ° C within 12-48 hours in a aging chamber. The primary drying temperature was set at 82 ℃ for 2 hours, 72 ℃ for 50 minutes, and a total of 170 minutes of hot air drying, which was transferred to a secondary drying room (constant temperature and humidity room) to cool the secondary drying (atmosphere time) at 15 ℃ for 6 hours. . The secondary dried product was separated from the ring and put in a basket container to finally package the product.

Example 2 Natural Additives and Natural Pigment Screening Experiments

2-1. Beef Jerky with Natural Preservatives and Antioxidants

Orange extract (vita F), grape seed extract (grape seed extract), green tea extract (green tea extract), persimmon leave extract (persimmon leave extract), mulberry extract (mulberry extract), Pubus coreanus M. extract, etc. Physicochemical properties, microorganisms and sensory tests were performed after star addition.

2-2. Natural colored beef jerky

The physicochemical properties, microorganisms and sensory evaluation of beef jerky were performed after adding lac color (a substance secreted by the lacquer layer) and cochineal color (cochineal color, dried beetle extract) by%.

2-3. Manufacture of natural material samples to enhance antioxidant power

Samples were prepared to measure the antioxidant power of green tea, persimmon leaves, audi and bokbunja powder added to the beef jerky. Green tea (garuna nara), persimmon leaf (garuna nara), bokbunja (garuna nara) and Ody (mulsa love) were used in the market. Each material was extracted using a shacking machine at room temperature for 6 hours after making a 0.5%, 1% solution using 70% ethanol as a solvent. After centrifugation at 5,000 rpm for 15 minutes, the supernatant was filtered and stored at -80 ° C and used as a sample.

2-4. Beef Jerky Sample Preparation with Natural Ingredients

Samples were prepared to measure the antioxidant powers of beef jerky with added green tea, persimmon leaves, mulberry, bokbunja, and flour, using beef jerky without added chemical additives and beef jerky. The beef jerky of the control and the addition were pulverized using a homogenizer with 70% ethanol at a concentration of 10 mg / ml as a solvent and extracted for 6 hours at room temperature. After extraction, the mixture was centrifuged at 5,000 rpm for 15 minutes, and the supernatant was filtered and stored at -80 ° C and used as a sample.

Example  3: Experimental Design

The significance test for the level of each factor (independent variable) was performed using analysis of variance. The experimental design for the development of optimal processing system technology uses the simplex central design for Scheffe, which complements the simplex lattice arrangement for the significant factors. The optimization process design uses the response surface analysis (RSM) for major response variables. Optimal conditions can be found when the objective value of (Quality Analysis: Measured Value) is minimum, maximum, or specific purpose.

Example  4: hypotonic experiment

The storage conditions of the experiments were determined with great care as they had a great influence on the selection of shelf life of all foods. As a result of examining the distribution and sales conditions of the jerky in the market, most products were distributed and sold at room temperature (25 ° C). Based on this, the microbial experiment was analyzed while storing at 25 ℃ and fatty acid plaque analysis was analyzed as TBA value stored under accelerated conditions (60 ℃).

Example  5: main method

5-1. pH  Measure

Take 5 g of sample, mix with 20 mL of distilled water, homogenize for 1 minute at 8,000 rpm using ultra-turrax (T25, Janke & kunkel, germany), and then use pH-meter (320, Mettler-Toledo AG, Schwerzenbanch, Switzerland) Measured.

5-2. Chromaticity measurement

For color measurement, L (lightness), a (redness), and b (yellowness) were measured using a hunter color meter (CR-200D, Minolta, Osaka, Japan) on the surface of beef jerky, and L, a, and b of standard whiteboard. The values were 97.7, -0.4 and 2.0, respectively. Five measurements were taken for each sample and averaged.

5-3. Moisture Content Measurement

The moisture content of the beef jerky was analyzed by 105 ° C atmospheric pressure drying according to the AOAC method.

5-4. Property measurement

The properties of the jerky were analyzed by hardness through the prepared beef jerky (thickness about 2mm) after mounting a needle probe on a texture analyzer (TA-XT2, Stable micro system, Surrey, England). At this time, the analysis conditions of the puncture test was measured by setting the test speed 1.0mm / sec, distance 3.0mm. In order to reduce the experimental error, the average was obtained by repeating the measurement 10 times for each sample.

5-5. TBA ( thiobarbituric acid ) Measured

The extraction of beef jerky was carried out by adding ethyl ether 400mL to beef jerky and extracting it for 2 hours using ethyl ether immersion method, filtered using filter paper (Whatman No. 2), and then dehydrated with sodium sulfate anhydrous. The filtrate was concentrated under reduced pressure to completely remove ethyl and used as analytical sample. Take 1 g of the oil extracted by the above method into the test tube correctly, add 1 mL of benzene, dissolve the oil well, add 20 mL of TBA reagent, mix well with a vortex mixer, add the test tube to a boiling water bath at 100 ℃, and react for 30 minutes. Cool in running water for 10 minutes. The upper layer was removed, and only the lower layer was taken. The absorbance was measured at 530 nm using a UV visible spectrophotometer (UV-1201, Shimadzu, Kyoto, Japan), and the value was multiplied by 100 to express the TBA value. In this case, benzene was used as a blank.

5-6. microbe Viable count  Measure

45 g of 0.85% saline was added to 5 g of jerky, homogenized for 1 minute, and diluted with 0.85% saline. Total bacterial counts were incubated for 48 hours at 36 ° C using plate count agar (Difco Laboratories, Detroit, MI, USA), and for 48 hours at 36 ° C using DA agar (Difco Laboratories, Detroit, MI, USA). Incubated. Yeast and gom palm were incubated for 5-7 days at 25 ℃ using potato dextrose agar (Difco Laboratories, Detroit, MI, USA) adjusted to pH 3.5. The number of bacteria was measured in colony forming units per gram (cfu / g).

5-7. Sensory evaluation

Forty-nine students from the Department of Food Science and Technology, Dankook University, cut beef jerky into a uniform shape (1 X 1 cm) using a 9-point symbol scale method, and then evaluated the color, flavor, texture, juiciness, and overall preference. Was obtained.

5-8. Statistical processing

For statistical analysis, SAS program (Statistical Analysis System) was used, and the mean of the treatments was compared by Duncan's multiple test.

Example  6: main methods of measuring antioxidant activity

6-1. Electron donating ability  Measure

The electron donating ability was measured by reducing power of DPPH (1,1-diphenyl-2-picrylhydrazyl) of the sample. Sample 10 and 190 μl of 200 μM DPPH dissolved in ethanol were mixed and reacted at 37 ° C. for 10 minutes, and then the absorbance was measured at 517 nm. The electron donating ability represents the difference in absorbance between the sample addition group and the sample addition group as a percentage. As a control of the experiment, the antioxidant L-ascorbic acid was used.

DPPH scavenging activity (%) = [1- (absorbance of sample addition group) / (absorbance of no addition group)] X 100

6-2. Superoxide dismutase ( SOD ) Pseudo-activity  Measure

To 20 µl of sample, add 110 µl of tris-HCl buffer (50 mM tris [hydroxymethyl] amino methan + 10 mM EDTA, pH 8.5) and 20 µl of 7.2 mM pyrogallol. After reacting at 25 ° C. for 10 minutes, 50 μl of 1 N HCl was added to stop the reaction. The amount of oxidized pyrogallol in the reaction solution was measured at 420 nm using a spectrophotometer. SOD-like activity shows the difference in absorbance between the sample addition and the sample addition as a percentage. L-ascorbic acid was used as a control of the experiment.

SOD-like activity (%) = (absorbance of 1-sample addition group / absorbance of no addition group) X 100

6-3. nitrite Scatters

1 mM NaNO ₂ in 1 mL of the prepared sample. Add 1 mL of solution, adjust to pH 1.2 by adding 0.1 N HCl, adjust volume to 10 mL by adding distilled water. The reaction was carried out at 37 ° C. for 1 hour, and then 1 mL of the reaction solution was added thereto, 5 mL of 2% acetic acid solution was added thereto, and Griess reagent (A: B = 1: 1, A: 1% sulfanilic acid in 30% acetic) was added thereto. acid, B: 0.4 ml of 1% naphthylamine in 30% acetic acid) After standing at room temperature for 15 minutes, the absorbance was measured at 520 nm to calculate the amount of remaining nitrite. In the control group, 0.4 mL of distilled water was added instead of the Griess reagent, and the nitrite scavenging ability was expressed as a percentage (%) of the absorbance difference between the sample addition group and the sample addition group. As a control of the experiment, dilute L-ascorbic acid was used.

Nitrite scavenging ability (%) = [1- (absorbance of sample addition group) / (absorbance of no addition group)] X 100

6-4. Hydrogen peroxide Scatters

To 20 µl of sample, 150 µl of 0.1 M PBS (pH 5.0) and 20 µl of 1.0 mM hydrogen peroxide are added. After 5 minutes of reaction at 37 ° C., 20 μl of 1.25 mM ABTS and 3 μl of peroxidase (10 unit / ml) were added and reacted at 37 ° C. for 10 minutes. After the completion of the reaction, the absorbance was measured at 405 nm, and the scavenging ability was calculated by the reduced absorbance of the sample addition and the sample addition. L-ascorbic acid was used as a control of the experiment.

Scavenging capacity (%) = (absorbance of 1-sample addition group / absorbance of no addition group) X 100

6-5. Hydroxyl radical Scatters

0.1 mM Fe ^{2 +} / EDTA solution and a 10 mM 2- 200 ㎕ a deoxyribonucleic agarose solution, _{respectively, 0.1 mM: 30% H 2} O 2 200 μl of the solution is prepared in a test tube, and 200 μl of the sample and 1,200 μl of 0.1 M phosphate buffer (pH7.4) are added to a total volume of 2 ml and preincubated at room temperature for 30 minutes. 1 ml of 2.8% TCA was added to stop the reaction, 1 ml of 1% thiobarbituric acid was added, and the mixture was quenched for 30 minutes at 95 ° C. and absorbance was measured at 532 nm. Hydroxyl radical scavenging ability is calculated from the absorbance ratio before and after sample addition. BHA (Butylated hydroxylanisole) was used as a control of the experiment.

Hydroxyl radical scavenging capacity (%) = [1- (absorbance of sample addition group) / (absorbance of no addition group)] X 100

6-6. Statistical processing

The results of this study were the results of three replicates. The comparative analysis of each group was expressed as mean ± standard deviation using SAS system, and the significance was verified using Duncans multiple range test and Students t-test.

Experimental Example  1: Experiment for selection of natural additives

1-1. Various natural Functional material  Of beef jerky pH

In the experiment for the selection of natural additives, the moisture content of the experimental beef jerky, including the control, was adjusted in the range of 23.68% -25.05% (wet basis), and the average moisture content of the commercial beef jerky was 24.32%. The pH of the jerky added various natural functional substances was as Table 4 below. The pH of the control jerky without the addition of natural functional substances was 6.14 and pH slightly increased as the concentration of the additive was increased except for vita F. Therefore, only vita F among the natural functional substances in the present invention is the hydrogen ion concentration of the components. It is believed to contain substances that increase the Except for the persimmon leaf jerky, there was no significant difference within 5%. The pH of the existing commercial product was 6.25, whereas the jerky pH of all experimental groups was low.

Natural additives density(%) pH Control 6.14 ± 0.01 Vita F 0.05 6.23 ± 0.01 0.10 6.17 ± 0.04 Grape seed extract 0.05 6.11 ± 0.04 0.10 6.14 ± 0.01 Green tea extract 0.10 6.14 ± 0.02 0.50 6.15 ± 0.03 Pubus coreanus extract 0.10 6.01 ± 0.11 0.50 6.14 ± 0.04 Mulberry leave extract 0.10 6.18 ± 0.04 0.50 6.21 ± 0.01 Persimmon leave extract 0.10 6.20 ± 0.02 0.50 6.22 ± 0.01 Lac color 0.05 6.12 ± 0.01 0.10 6.18 ± 0.03 Cochineal color 0.05 6.10 ± 0.01 0.10 6.12 ± 0.03

1-2. Various natural Functional material  Hardness of Added Beef Jerky

Using the puncture test, the results of measuring the hardness (hardness) of the natural functional substance added beef jerky were as shown in Table 5 below. The hardness of the control was 1309.8 g _f and the hardness of the beef jerky containing the natural functional substance was generally smaller than that of the control. In particular, the beef jerky containing grape seed extract showed the smallest value of 985.1 g _f when the concentration was 1% (w / w), and the difference was significant within 5%. On the other hand, the existing commercial product showed 1769.5 g _f , and the addition of sodium nitrite and potassium sorbate in the prototype was considered to be the cause of the beef jerky. On the other hand, since the addition of natural functional substances shows a small hardness value compared to the control, it is thought that the addition of natural substances has an effect of softening the meat quality of the beef jerky. Although not shown in the study results, the curve area of the puncture test showed that the existing commercial product showed 2945.1 g _f * S, whereas in the beef jerky with grape seed extract, the concentration was 1919.7 (w / w). g _f * S. This was only about 65% of existing commercial products.

Natural additives density(%) Peak force (g _f ) Control 1309.8 ± 252.1 Vita F 0.05 1400.4 ± 425.9 0.10 1307.9 ± 281.6 Grape seed extract 0.05 1319.6 ± 213.8 0.10 985.1 ± 382.5 Green tea extract 0.10 1077.5 ± 158.7 0.50 1067.8 ± 264.7 Pubus coreanus extract 0.10 1198.3 ± 302.6 0.50 1343.4 ± 399.3 Mulberry leave extract 0.10 1382.8 ± 510.3 0.50 1298.4 ± 214.4 Persimmon leave extract 0.10 1124.8 ± 308.3 0.50 1113.7 ± 166.5 Lac color 0.05 1129.7 ± 236.8 0.10 1120.2 ± 236.8 Cochineal color 0.05 1523.1 ± 229.9 0.10 1287.5 ± 283.5

1-3. Various natural Functional material  Color of beef jerky

As shown in Table 6, the L value of the color jerky of the natural functional substance added was 27.9 for the existing commercial product, and the control showed a similar value as 27.2. This could be inferred from the fact that the addition of sodium nitrite and potassium sorbate did not affect the L value of beef jerky. The L value of beef jerky added with natural functional substances was higher or lower than that of the control, depending on the type of additives, vita F, lac color, cochineal color and Pubus. The addition of coreanus extract was high and showed significant difference within 5% of the control. On the other hand, green tea extract showed a low level and also showed a significant difference within 5% of the control. The higher the L value of the jerky in terms of sensory preference, the better in terms of color.

The a-value result of the color of the natural functional substance jerky was as shown in Table 7 below. In the case of the commercial a value of 15.5, the control was 9.3, which was very small. It was found that the addition of sodium nitrite in the prototype significantly influenced the a value of the beef jerky. On the other hand, the addition of natural functional substances showed lower a value than the existing commercial products, and the closest natural substance was lac color, which showed 13.5 when 0.10% was added. Green tea extract and persimmon leave extract as a natural functional substance showed lower a value than the control.

The results of the b value of the color of the jerky added various natural functional substances were as shown in Table 8. In the case of the existing commercial products, it was 4.9 and the control was 5.6, which was slightly higher. Color b value of the natural functional material added jerky exhibited a range of values from 3.8 to 9.8 Pubus Coreanus extract, lac color, grape seed extract, cochineal color, and vita F showed significant differences within 5% of the control.

Natural additives density(%) L value Control 27.2 ± 1.6 Vita F 0.05 29.9 ± 2.5 0.10 26.7 ± 1.4 Grape seed extract 0.05 24.7 ± 0.7 0.10 28.0 ± 1.6 Green tea extract 0.10 24.5 ± 1.2 0.50 25.9 ± 1.6 Pubus coreanus extract 0.10 30.6 ± 2.1 0.50 27.8 ± 1.4 Mulberry leave extract 0.10 25.5 ± 0.5 0.50 28.5 ± 4.4 Persimmon leave extract 0.10 25.4 ± 2.1 0.50 26.8 ± 3.5 Lac color 0.05 25.6 ± 2.1 0.10 30.0 ± 1.5 Cochineal color 0.05 29.9 ± 2.5 0.10 27.6 ± 0.8

Natural additives density(%) a value Control 9.3 ± 1.6 Vita F 0.05 10.3 ± 2.2 0.10 10.6 ± 1.4 Grape seed extract 0.05 7.8 ± 1.0 0.10 10.2 ± 0.7 Green tea extract 0.10 4.5 ± 0.4 0.50 5.2 ± 0.9 Pubus coreanus extract 0.10 11.3 ± 2.7 0.50 9.3 ± 1.0 Mulberry leave extract 0.10 8.2 ± 1.2 0.50 10.1 ± 1.7 Persimmon leave extract 0.10 5.3 ± 1.6 0.50 6.6 ± 1.9 Lac color 0.05 8.2 ± 1.4 0.10 13.5 ± 1.7 Cochineal color 0.05 14.1 ± 1.3 0.10 11.9 ± 1.1

Natural additives density(%) b value Control 5.6 ± 1.3 Vita F 0.05 7.9 ± 1.8 0.10 6.1 ± 1.1 Grape seed extract 0.05 3.8 ± 1.1 0.10 6.6 ± 1.3 Green tea extract 0.10 4.3 ± 1.1 0.50 5.5 ± 2.5 Pubus coreanus extract 0.10 9.8 ± 1.4 0.50 6.4 ± 1.7 Mulberry leave extract 0.10 4.8 ± 1.1 0.50 7.0 ± 3.3 Persimmon leave extract 0.10 4.3 ± 1.2 0.50 5.8 ± 2.9 Lac color 0.05 4.0 ± 1.4 0.10 7.4 ± 0.9 Cochineal color 0.05 7.5 ± 1.5 0.10 5.1 ± 1.0

1-4. Various natural Functional material  Of beef jerky TBA value

The results of the measured TBA value of the beef jerky natural functional material added during accelerated storage at 60 ℃ is shown in Table 9 below. The thiobarbituric acid value (TBA) is an empirical method using the fact that 2-thiobarbituric acid forms a complex of red with malonaldehyde, one of the carbonyl compounds in the fat, and is a fatty acid plaque measurement. Since the TBA values were very different between the initial samples, it was difficult to compare the degree of fatty acid inhibition. Therefore, the degree of fatty acid inhibition among natural functional substances was analyzed as an increase rate compared to TBA value after 7 days of storage. After 7 days of storage, the increase was about 97%, and the smallest value was the green tea extract, which was almost 2%. Natural additives, such as the quality of the other is a grape seed extract, mulberry extract, cochineal pigment showed a value less than the control Pubus Coreanus extract and persimmon leaf extract showed higher values than control.

Natural additives density(%) 0 days 7 days Increment (%) Control 79.43 ± 2.54 156.37 ± 3.00 96.92 ± 4.14 Vita F 0.05 105.63 ± 5.55 141.80 ± 1.39 34.45 ± 6.20 0.10 64.90 ± 1.82 130.43 ± 0.49 101.08 ± 5.53 Grape seed extract 0.05 79.00 ± 5.27 114.13 ± 1.95 44.87 ± 9.24 0.10 68.70 ± 0.26 120.43 ± 3.25 75.30 ± 4.49 Green tea extract 0.10 114.83 ± 1.26 175.53 ± 2.97 52.87 ± 2.64 0.50 146.70 ± 1.57 149.70 ± 0.87 2.06 ± 1.06 Pubus coreanus extract 0.10 40.73 ± 1.04 204.10 ± 0.69 401.27 ± 12.35 0.50 45.70 ± 2.52 186.83 ± 1.78 309.61 ± 21.83 Mulberry leave extract 0.10 111.03 ± 4.19 167.40 ± 1.93 74.63 ± 2.30 0.50 83.00 ± 0.52 144.93 ± 1.03 50.94 ± 7.06 Persimmon leave extract 0.10 92.47 ± 2.79 100.47 ± 3.87 116.95 ± 8.58 0.50 108.2 ± 0.40 212.6 ± 0.40 96.52 ± 0.98 Lac color 0.05 54.87 ± 2.51 156.33 ± 1.55 185.31 ± 12.49 0.10 83.33 ± 1.21 121.43 ± 1.74 45.75 ± 3.61 Cochineal color 0.05 89.67 ± 1.33 103.90 ± 2.70 15.87 ± 2.23 0.10 66.07 ± 3.76 108.10 ± 1.68 64.00 ± 10.16

1-5. Various natural Functional material  Microorganisms of Beef Jerky

The results of analyzing the total bacterial counts of the beef jerky added various natural functional materials during storage at 25 ℃ were as shown in Table 10 below. The control group increased from 5.41 log cfu / g at the beginning of storage to 5.98 log cfu / g after 7 days of storage. The total number of bacteria in the early stages of storage of natural functional beef jerky was 5.17-5.51 log cfu / g, and there was little difference in vita F and grape seed extracts.

The change in the number of E. coli group during storage at 25 ℃ was as shown in Table 11. The control group increased from 2.26 log cfu / g at the beginning of storage to 2.81 log cfu / g after 7 days of storage. The total initial bacterial count of beef jerky added with natural functional substance was 0.87-2.25 log cfu / g. In the jerky-added beef jerky, the number of E. coli group was smaller than the control group after 7 days of storage, and the control effect of E. coli group was not significantly increased.

The change in the number of yeast and mold during storage at 25 ℃ was as shown in Table 12 below. The control group increased from 2.84 log cfu / g at the beginning of storage to 3.31 log cfu / g after 7 days of storage. Initial yeast and mold counts of beef jerky with natural functional substances were 1.45-2.95 log cfu / g. The yeast and mold counts of natural functional substances added were smaller than those of the control after 7 days of storage, indicating that the addition of natural functional substances was effective in inhibiting yeast and mold growth. Grape seed extract was most effective in inhibiting yeast and mold growth.

Natural additives density(%) 0 days (log CFU / g) 7 days (log CFU / g) Control 5.41 ± 0.03 5.98 ± 0.03 Vita F 0.05 5.37 ± 0.07 5.37 ± 0.07 0.10 5.42 ± 0.19 5.42 ± 0.19 Grape seed extract 0.05 5.31 ± 0.08 5.38 ± 0.26 0.10 5.22 ± 0.07 5.47 ± 0.06 Green tea extract 0.10 5.35 ± 0.14 5.66 ± 0.02 0.50 5.15 ± 0.24 5.57 ± 0.02 Pubus coreanus extract 0.10 5.39 ± 0.25 5.60 ± 0.14 0.50 5.38 ± 0.10 5.55 ± 0.00 Mulberry leave extract 0.10 5.47 ± 0.13 5.89 ± 0.36 0.50 5.46 ± 0.11 5.78 ± 0.03 Persimmon leave extract 0.10 5.39 ± 0.42 5.83 ± 0.24 0.50 5.48 ± 0.16 5.60 ± 0.37 Lac color 0.05 5.44 ± 0.07 5.52 ± 0.14 0.10 5.51 ± 0.17 5.60 ± 0.07 Cochineal color 0.05 5.17 ± 0.21 5.49 ± 0.07 0.10 5.51 ± 0.16 5.61 ± 0.00

Natural additives density(%) 0 days (log CFU / g) 7 d days (log CFU / g) Control 2.26 ± 0.22 2.81 ± 0.40 Vita F 0.05 1.49 ± 1.72 3.11 ± 0.30 0.10 1.92 ± 0.51 2.91 ± 0.31 Grape seed extract 0.05 2.25 ± 0.38 2.61 ± 0.17 0.10 0.87 ± 1.02 2.58 ± 0.50 Green tea extract 0.10 1.38 ± 1.01 2.63 ± 1.17 0.50 0.86 ± 1.05 2.94 ± 0.65 Pubus coreanus extract 0.10 0.84 ± 1.02 3.00 ± 0.62 0.50 0.76 ± 0.90 2.71 ± 0.75 Mulberry leave extract 0.10 0.96 ± 1.11 2.95 ± 0.54 0.50 1.93 ± 1.59 2.79 ± 0.86 Persimmon leave extract 0.10 1.80 ± 2.08 2.80 ± 0.79 0.50 1.94 ± 0.77 3.11 ± 0.46 Lac color 0.05 0.87 ± 1.02 2.66 ± 0.76 0.10 1.91 ± 1.56 2.86 ± 0.33 Cochineal color 0.05 2.01 ± 0.68 2.71 ± 0.75 0.10 2.10 ± 0.32 3.00 ± 0.62

Natural additives density(%) 0 days (log CFU / g) 7 days (log CFU / g) Control 2.84 ± 0.34 3.31 ± 0.91 Vita F 0.05 2.12 ± 0.06 2.77 ± 1.31 0.10 2.29 ± 0.00 2.81 ± 0.57 Grape seed extract 0.05 2.95 ± 0.07 2.96 ± 0.29 0.10 1.45 ± 0.02 2.56 ± 1.22 Green tea extract 0.10 1.45 ± 0.44 2.55 ± 0.34 0.50 1.15 ± 0.67 2.39 ± 0.45 Pubus coreanus extract 0.10 2.44 ± 0.04 2.96 ± 0.30 0.50 2.25 ± 0.10 2.66 ± 0.12 Mulberry leave extract 0.10 2.92 ± 0.07 3.09 ± 1.03 0.50 2.83 ± 0.20 2.84 ± 1.16 Persimmon leave extract 0.10 2.60 ± 0.00 2.85 ± 0.85 0.50 1.70 ± 0.05 2.39 ± 0.25 Lac color 0.05 1.50 ± 0.02 2.32 ± 1.76 0.10 2.27 ± 0.00 2.59 ± 1.17 Cochineal color 0.05 2.79 ± 0.28 3.01 ± 0.73 0.10 2.92 ± 0.88 3.06 ± 0.94

1-6. Various natural Functional material  Appearance of Added Beef Jerky

Beef jerky with lacc color and cochineal color was lighter than other jerky with other natural substances. On the other hand, the beef jerky added with green tea extract and mulberry leaf extract showed a relatively dark color. Pubus The coreanus extract beef jerky was darker in color than the beef jerky containing the Lac and cochineal colors, but brighter than the other natural substances.

1-7. Various natural Functional material  Sensory Evaluation of Added Beef Jerky

The acceptability results for the appearance of the beef jerky sensory test with natural functional substances were shown in Table 13 below. As shown in the previous appearance picture, the green tea extract, persimmon leaf extract, mulberry leaf extract added beef jerky showed a relatively lower preference than the control. In addition, the additives were higher than the control, and the jerky added with lac color and cochineal color showed high palatability, and the jerky added with cochineal color showed the highest palatability.

Natural additives density(%) Exterior Control 5.33 ± 1.79 Vita F 0.05 6.17 ± 1.09 0.10 6.67 ± 1.37 Grape seed extract 0.05 7.13 ± 1.15 0.10 5.83 ± 1.43 Green tea extract 0.10 2.80 ± 1.22 0.50 3.21 ± 1.25 Pubus coreanus extract 0.10 4.67 ± 1.46 0.50 5.46 ± 2.19 Mulberry leave extract 0.10 3.96 ± 1.60 0.50 5.83 ± 1.46 Persimmon leave extract 0.10 3.42 ± 1.14 0.50 3.83 ± 2.04 Lac color 0.05 6.71 ± 1.08 0.10 6.96 ± 1.76 Cochineal color 0.05 7.30 ± 1.00 0.10 7.79 ± 1.56

The palatability results for the taste of beef jerky sensory test with natural functional substances were as shown in Table 14 below. Beef jerky with green tea extract and persimmon leaf extract showed lower palatability than the control, and the additives were higher than the control. Beef jerky with grape seed extract, lac color and cochineal color showed higher acceptability compared to the control. The highest values were lac color 0.05% added beef jerky with 6.99 palatability. The lowest palatability was jerky with 0.10% persimmon leaf extract.

Natural additives density(%) flavor Control 6.21 ± 1.41 Vita F 0.05 6.42 ± 1.18 0.10 6.13 ± 1.36 Grape seed extract 0.05 6.29 ± 1.33 0.10 6.58 ± 1.56 Green tea extract 0.10 4.21 ± 1.74 0.50 5.08 ± 2.08 Pubus coreanus extract 0.10 5.67 ± 1.90 0.50 6.71 ± 1.63 Mulberry leave extract 0.10 6.00 ± 1.74 0.50 6.58 ± 1.18 Persimmon leave extract 0.10 4.42 ± 1.91 0.50 5.54 ± 1.98 Lac color 0.05 6.96 ± 1.33 0.10 6.25 ± 1.65 Cochineal color 0.05 6.58 ± 1.56 0.10 6.79 ± 1.10

The palatability results for texture of the jerky sensory sensory supplements of natural functional substances are shown in Table 15 below. Beef jerky with green tea extract, Pubus coreanus extract and persimmon leaf extract showed lower texture than the control, and the additives were higher than the control. Beef jerky with grape seed extract, lac color and cochineal color showed higher acceptability compared to the control. The degree of acceptability of the control was 5.29. The highest value was 6.92 with lac color 0.05% added beef jerky, and the lowest was 4.17 with 0.10% beef jerky with persimmon leaf extract.

Natural additives density(%) Organization Control 5.29 ± 1.71 Vita F 0.05 6.42 ± 1.56 0.10 5.79 ± 2.00 Grape seed extract 0.05 6.54 ± 1.28 0.10 6.71 ± 1.55 Green tea extract 0.10 4.58 ± 1.93 0.50 5.50 ± 2.25 Pubus coreanus extract 0.10 4.38 ± 1.74 0.50 5.08 ± 2.19 Mulberry leave extract 0.10 5.08 ± 1.82 0.50 5.63 ± 1.64 Persimmon leave extract 0.10 4.17 ± 1.46 0.50 5.92 ± 1.38 Lac color 0.05 6.92 ± 1.14 0.10 6.42 ± 1.74 Cochineal color 0.05 6.29 ± 1.55 0.10 6.58 ± 1.79

The palatability results for the juiciness of the beef jerky sensory test with natural functional substances were shown in Table 16 below. 0.10% Green Tea Extract, 0.10% Pubus Jerky jerky with coreanus extract and 0.10% persimmon leaf extract showed lower palatability compared to the control (5.21). Vita F, grape seed extract, lac color and cochineal color added beef jerky showed higher acceptability compared to the control. The highest acceptability was cochineal color 0.10% added beef jerky with 6.92 acceptability, while the lowest acceptability was 0.10% jerky with added persimmon leaf extract.

Natural additives density(%) Succulent Control 5.21 ± 1.96 Vita F 0.05 6.58 ± 1.41 0.10 6.00 ± 1.84 Grape seed extract 0.05 6.63 ± 1.24 0.10 6.29 ± 1.57 Green tea extract 0.10 4.88 ± 1.83 0.50 5.79 ± 2.00 Pubus coreanus extract 0.10 4.79 ± 2.02 0.50 5.58 ± 1.84 Mulberry leave extract 0.10 5.33 ± 1.53 0.50 5.50 ± 1.79 Persimmon leave extract 0.10 4.67 ± 1.55 0.50 6.08 ± 1.32 Lac color 0.05 6.46 ± 1.56 0.10 6.49 ± 1.59 Cochineal color 0.05 6.29 ± 1.49 0.10 6.92 ± 1.44

The overall acceptability results of the beef jerky sensory test with natural functional substances were shown in Table 17 below. Green Tea Extract, 0.50% Pubus Jerky jerky with coreanus extract and 0.10% persimmon leaf extract showed lower palatability compared to the control (5.21). Vita F, grape seed extract, lac color and cochineal color added beef jerky showed higher acceptability compared to the control. The highest palatability was lac color 0.05% added beef jerky with 7.29 palatability. The lowest palatability was 0.179% jerky with green tea extract.

Natural additives density(%) Overall likelihood Control 5.38 ± 1.50 Vita F 0.05 6.54 ± 0.98 0.10 6.54 ± 1.25 Grape seed extract 0.05 6.50 ± 1.53 0.10 6.71 ± 1.27 Green tea extract 0.10 3.79 ± 1.82 0.50 5.08 ± 1.82 Pubus coreanus extract 0.10 5.41 ± 1.32 0.50 4.42 ± 2.08 Mulberry leave extract 0.10 5.08 ± 1.53 0.50 5.96 ± 1.30 Persimmon leave extract 0.10 3.96 ± 1.37 0.50 5.67 ± 1.34 Lac color 0.05 7.29 ± 0.95 0.10 6.92 ± 1.38 Cochineal color 0.05 6.88 ± 1.33 0.10 7.21 ± 1.44

Experimental Example  2 experiment using selected natural additives

2-1. Mixture Structure Model Design

Interesting concentrations of grape seed extract, cochineal color and green tea extract were set to 0.02-0.08, 0.05-0.117 and 0.05-0.117% (w / w), respectively (see Table 8). Experimental results) were set up for analysis. As shown in Table 18 below, the structural model of the mixture was designed by using a two-dimensional simplex to modify the mixing ratio. Grape seed extract was selected as natural antibacterial agent, cochineal color as natural pigment, and green tea extract as natural antioxidant.

NO Grape seed extract Cochineal color Green tea extract X1 X2 X3 One 0.44 0.28 0.28 2 0.09 0.68 0.23 3 0.09 0.23 0.68 4 0.30 0.35 0.35 5 0.14 0.55 0.31 6 0.14 0.31 0.55 7 0.20 0.40 0.40 8 0.10 0.45 0.45 9 0.25 0.25 0.50 10 0.25 0.50 0.25

2-2. natural Functional material  Beef Jerky by Addition Ratio pH

In this experiment, the moisture content of experimental beef jerky, including the control group, was adjusted to be 26.94% -29.74% (wet basis), and the average moisture content of commercial beef jerky was 26.41%. The pH of the beef jerky according to the ratio of the addition of natural functional substances is shown in FIG. The pH of the beef jerky without the addition of various natural functional substances (control) was 6.54. As the concentration of grape seed extract and green tea extract increased, the pH increased slightly, and the cochineal color decreased slightly as the concentration increased. However, the pH change of beef jerky was insignificant according to the concentration of three additives.

2-3. natural Functional material  Hardness of Beef Jerky by Addition Ratio

Hardness of the beef jerky according to the addition ratio is shown in Table 5. The hardness of the control was 1309.8 g _f and the hardness of the beef jerky containing the natural functional substance was generally smaller than that of the control. In particular, the hardness value was changed according to the addition ratio of the grape seed extract and the green tea extract, and the texture of the beef jerky becomes soft when the mixture is used in an appropriate amount. Although not shown in the study results, the curve area of the puncture test showed 1898.5 g _f * S, whereas the grape seed extract, cochineal color and green tea extract were 929.9 g _f when 0.05, 0.05 and 0.10% were added. * S appeared. It was only about 49% of commercial products (Fig. 3).

2-4. natural Functional material  Color of Beef Jerky by Addition Ratio

The L value of the jerky color according to the ratio of the addition of natural functional substances was 30.8 for the commercial product and 29.2 for the control. This could be inferred from the fact that the addition of sodium nitrite and potassium sorbate did not significantly affect the L value of beef jerky. The higher the L value of beef jerky was, the better it was in terms of sensory preference.

Grape seed extract, cochineal color and green tea extract showed the highest L value (32.3) when added at concentrations of 0.05, 0.10 and 0.05%. The a-value results of the colors of the various jerky added beef jerky are shown in Table 7 above. According to the ratio of the addition of natural functional substances, the a value of the jerky color was 19.2 for commercial products, whereas the overall addition of natural functional substances showed a lower a value than commercial products. When added at concentrations of 0.03, 0.067 and 0.117%, the highest a value was 12.9. It was found that the addition of sodium nitrite in the prototype significantly influenced the a value of the beef jerky.

The value of b was 7.1 for the commercial product and 5.9 for the control, which was slightly smaller. The color b-values of beef jerky with natural functional substances varied from 3.6 to 9.8. The minimum values of grape seed extract, cochineal color and green tea extract were found at concentrations of 0.02, 0.15 and 0.05%, and the maximum values were 0.05, 0.10 and 0.05. Appeared in%.

2-5. natural Functional material  Beef Jerky by Addition Ratio TBA  value

As a result of confirming the TBA value of the beef jerky according to the ratio of the addition of natural functional substances during accelerated storage at 60 ℃, it was difficult to compare the degree of inhibition of fatty acids between each other because the TBA value between the initial storage samples is very different. Therefore, the degree of fatty acid plaque inhibition between natural functional substances was analyzed as an increase rate compared to TBA value after 7 days of storage. After 7 days of storage, the increase was about 80.2% and the lowest values were grape seed extract, cochineal color and green tea extract at concentrations of 0.05, 0.05 and 0.10%, at 14.6%. The synergistic inhibitory effect of TBA values by the addition of green tea extract was found.

2-6. natural Functional material  Microorganisms of Beef Jerky by Addition Ratio

The results of analyzing the total bacterial count of beef jerky in accordance with the ratio of the addition of natural functional substances during storage at 25 ℃ were as shown in Table 19 below. The control group increased from 5.41 log cfu / g at the beginning of storage to 5.98 log cfu / g after 7 days of storage. The initial bacterial counts of beef jerky were 5.40-5.69 log cfu / g according to the ratio of the addition of natural functional substances, and there was almost no increase in total bacterial counts after 7 days of storage in the experimental area of interest. there was. For example, grape seed extract, cochineal color and green tea extract were 5.51 at the beginning of storage at concentrations of 0.03, 0.067 and 0.117% but decreased to 5.04 after 7 days of storage.

`NO Grape seed
extract Cochineal color green tea
extract 0 days (log CFU / g) 7 days (log CFU / g) X1 X2 X3 One 0.44 0.28 0.28 5.67 ± 0.00 5.37 ± 0.02 2 0.09 0.68 0.23 5.59 ± 0.07 5.25 ± 0.00 3 0.09 0.23 0.68 5.54 ± 0.04 5.22 ± 0.12 4 0.30 0.35 0.35 5.47 ± 0.20 5.33 ± 0.01 5 0.14 0.55 0.31 5.48 ± 0.00 5.50 ± 0.03 6 0.14 0.31 0.55 5.51 ± 0.07 5.04 ± 0.09 7 0.20 0.40 0.40 5.40 ± 0.10 5.45 ± 0.10 8 0.10 0.45 0.45 5.69 ± 0.22 5.36 ± 0.12 9 0.25 0.25 0.50 5.64 ± 0.04 5.59 ± 0.04 10 0.25 0.50 0.25 5.48 ± 0.64 5.80 ± 0.09

The change in the coliform count during storage at 25 ℃ was as shown in Table 20 below. The control group increased from 2.26 log cfu / g at the beginning of storage to 2.81 log cfu / g after 7 days of storage. Contrary to the decrease in total bacterial counts, E. coli populations increased with longer storage periods. According to the ratio of the addition of natural functional substances, the number of early E. coli group storage of beef jerky was 0.83-1.79 log cfu / g. After 7 days of storage, grape seed extract, cochineal color and green tea extract showed the smallest value of 2.75 log cfu / g at concentrations of 0.05, 0.05 and 0.10%.

NO Grape seed
extract Cochineal color green tea
extract 0 days (log CFU / g) 7 days (log CFU / g) X1 X2 X3 One 0.44 0.28 0.28 1.42 ± 0.05 3.78 ± 0.09 2 0.09 0.68 0.23 1.10 ± 0.07 3.69 ± 0.10 3 0.09 0.23 0.68 1.14 ± 0.02 3.71 ± 0.13 4 0.30 0.35 0.35 0.83 ± 0.04 3.57 ± 0.02 5 0.14 0.55 0.31 1.56 ± 0.03 3.74 ± 0.00 6 0.14 0.31 0.55 1.65 ± 0.03 3.52 ± 0.05 7 0.20 0.40 0.40 1.37 ± 0.13 3.40 ± 0.03 8 0.10 0.45 0.45 1.66 ± 0.12 3.38 ± 0.09 9 0.25 0.25 0.50 1.26 ± 0.03 2.75 ± 0.08 10 0.25 0.50 0.25 1.79 ± 0.01 3.74 ± 0.02

Changes in the number of yeast and mold during storage at 25 ° C. were shown in Table 21 below. The control group increased from 2.84 log cfu / g at the beginning of storage to 3.31 log cfu / g after 7 days of storage. The initial yeast and mold counts of beef jerky were 1.67-2.76 log cfu / g. After 7 days of storage, grape seed extract, cochineal color and green tea extract showed the smallest value of 2.30 log cfu / g at concentrations of 0.05, 0.05 and 0.10%. Under these conditions, the smallest numbers of E. coli, yeast and mold were found.

NO Grape seed
extract Cochineal color green tea
extract 0 days (log CFU / g) 7 days (log CFU / g) X1 X2 X3 One 0.44 0.28 0.28 2.51 ± 0.05 2.96 ± 0.26 2 0.09 0.68 0.23 2.28 ± 0.04 2.16 ± 0.12 3 0.09 0.23 0.68 1.67 ± 0.13 3.78 ± 0.03 4 0.30 0.35 0.35 1.76 ± 0.04 3.80 ± 0.00 5 0.14 0.55 0.31 2.38 ± 0.09 3.36 ± 0.80 6 0.14 0.31 0.55 2.44 ± 0.02 3.15 ± 0.14 7 0.20 0.40 0.40 2.26 ± 0.02 3.42 ± 0.07 8 0.10 0.45 0.45 2.61 ± 0.03 3.78 ± 0.00 9 0.25 0.25 0.50 2.18 ± 0.05 2.30 ± .00 10 0.25 0.50 0.25 2.76 ± 0.02 3.57 ± 0.02

2-7. natural Functional material  Appearance of Beef Jerky by Addition Ratio

The grape seed extract, cochineal color and green tea extract added in 0.04, 0.08 and 0.08% and 0.02, 0.10 and 0.10 in bright red and dark red as the cochineal color decreased.

2-8. natural Functional material  Acceptability of Beef Jerky by Addition Ratio

As a result of measuring the preference of beef jerky according to the ratio of the addition of natural functional substances, the control showed the highest acceptability of 7.18 at the concentration of 0.03, 0.067 and 0.117% in the grape seed extract, cochineal color and green tea extract, respectively. For reference, the acceptability of the prototype was 6.10.

The taste level of sensory evaluation was 6.04 and 6.59 in control and commercial products, respectively, and the highest preference was 6.47 when grape seed extract, cochineal color and green tea extract were 0.05, 0.10 and 0.05%.

In the sensory evaluation, the degree of texture of the control and the commercial products was 5.20 and 6.29, respectively. The grape seed extract, the cochineal color and the green tea extract showed the highest acceptability of 6.47 at the concentrations of 0.25, 0.25 and 0.50%. These results indicate that the addition of the natural functional substance of the present invention, as analyzed in the mechanical puncture test above, is associated with the result of softening the texture of the beef jerky.

The sensitivity of the sensory test was 5.94 and 5.14 in the control and commercial products, respectively, and the highest in the grape seed extract, cochineal color and green tea extract were 6.76 at the concentrations of 0.25, 0.25 and 0.50%.

The overall acceptability of the sensory test was 6.65 and 5.33 in the control and commercial products, respectively, which showed a big difference between the two samples. Grape seed extract, cochineal color and green tea extract showed the highest preference at 6.51 when the concentration was 0.25, 0.25 and 0.50%.

Experimental Example  3: green tea, persimmon leaf, audi, Bokbunja powder  Of beef jerky Antioxidant activity  Measure

3-1. Electron donating ability  compare

As a result of experiments on the electron donating ability of green tea, persimmon leaf, audi, and bokbunja powder, as shown in Table 22, the green tea has a significant difference in the electron donating ability as the concentration is increased, but the concentration of persimmon leaf, Audi, and bokbunja increases The electron donating ability was increased but there was no significant difference. In addition, the electron donating ability of green tea was the highest at each concentration, and the difference was shown in the order of persimmon leaf, mulberry, and bokbunja.

Addition ratio (%) green tea Persimmon leaf Audi Bokbunja 0.5 51.8 ± 5.2 ^{1) a2 ), # 3)} 37.2 ± 3.7 ^{b, ns4 )} 25.2 ± 3.3 ^{b, ns} 0.4 ± 4.3 ^cns One 76.1 ± 3.2 ^a 44.4 ± 4.4 ^b 32.7 ± 5.0 ^b 1.8 ± 3.4 ^c 1) Mean ± SD, 2) Comparisons between different natural substances, which showed significant differences by Duncan's multiple range test at a = 0.05, are represented by different letters. 3) #: a = 0.05 Shows significant difference between concentrations by Student's t-test. 4) ns: not significant.

3-2. SOD Pseudo-activity  compare

As a result of SOD-like activity test of green tea, persimmon leaf, audi, and bokbunja powder, except for audio, as shown in Table 23, the activity increased with increasing concentration, and there was a significant difference in green tea and persimmon leaf.

Addition ratio (%) green tea Persimmon leaf Audi Bokbunja 0.5 39.8 ± 3.7 ^{1), b2 ), # 3)} 49.7 ± 3.4 ^{ab , #} 19.2 ± 1.4 ^{b, #} 51.2 ± 0.9 ^{a, ns4 )} One 42.5 ± 1.0 ^ab 64.3 ± 7.1 ^a -4.4 ± 1.5 ^c 53.6 ± 4.5 ^ab 1) Mean ± SD, 2) Comparisons between different natural substances, which showed significant differences by Duncan's multiple range test at a = 0.05, are represented by different letters. 3) #: a = 0.05 Shows significant difference between concentrations by Student's t-test. 4) ns: not significant.

3-3. nitrite Scatters  Confirm

As a result of the nitrite scavenging ability of green tea, persimmon leaf, audi, and bokbunja powder, as shown in Table 24, green tea and audi decreased scavenging ability as the concentration increased, while persimmon leaf and bokbunja increased as the concentration increased. I could confirm it. At 0.5% concentration, green tea had the highest antioxidant capacity, followed by persimmon leaves, bokbunja, and Audi, and at 1% concentration, bokbunja, green tea, and persimmon leaf.

Addition ratio (%) green tea Persimmon leaf Audi Bokbunja 0.5 73.0 ± 0.3 ^{1), a2 ), # 3)} 59.2 ± 0.2 ^{b, #} 48.5 ± 0.3 ^{d, #} 51.5 ± 0.4 ^{c, #} One 67.3 ± 0.1 ^ab 66.5 ± 1.1 ^ab 44.2 ± 0.3 ^c 68.7 ± 0.3 ^a 1) Mean ± SD, 2) Comparisons between different natural substances, which showed significant differences by Duncan's multiple range test at a = 0.05, are represented by different letters. 3) #: a = 0.05 Shows significant difference between concentrations by Student's t-test.

3-4. Hydroxy peroxide Scatters  Confirm

As a result of hydroxy peroxide scavenging ability of green tea, persimmon leaf, audi and bokbunja powder, green tea was the highest, as shown in Table 25 below, followed by persimmon leaf, audi and bokbunja.

Addition ratio (%) green tea Persimmon leaf Audi Bokbunja 0.5 97.3 ± 0.1 ^{1), a2 ), ns3 )} 53.2 ± 12.7 ^{b, # 4)} 27.0 ± 5.5c ^{c , #} 13.5 ± 3.6 ^{cd , #} One 95.5 ± 0.2 ^a 92.5 ± 1.5 ^a 41.4 ± 9.9 ^b 40.5 ± 0.4 ^b 1) Mean ± SD, 2) Comparisons between different natural substances, which showed significant differences by Duncan's multiple range test at a = 0.05, are represented by different letters. 3) ns: not significant. 4) #: a = 0.05 Shows significant differences between concentrations by Student's t-test.

3-5. Hydroxy radical Scatters  Confirm

The hydroxy radical scavenging ability of green tea, persimmon leaves, udi and bokbunja powder was tested. As shown in Table 26, the scavenging ability of persimmon leaves, udi and bokbunja was high.

Addition ratio (%) green tea Persimmon leaf Audi Bokbunja 0.5 39.8 ± 1.3 ^{1), c2 ), # 3)} 61.7 ± 0.7 ^{b, ns4 )} 67.9 ± 4.8 ^{a, ns} 69.4 ± 1.2 ^{a, #} One 24.2 ± 3.2 ^c 59.6 ± 0.5 ^b 64.8 ± 0.6 ^a 63.1 ± 0.4 ^a 1) Mean ± SD, 2) Comparisons between different natural substances, which showed significant differences by Duncan's multiple range test at a = 0.05, are represented by different letters. 3) #: a = 0.05 Shows significant difference between concentrations by Student's t-test. 4) ns: not significant.

Experimental Example  4: Beef Jerky containing Green Tea, Persimmon Leaf, Audi, Bokbunja Powder Antioxidant power  Measure

Jerky jerky was prepared by adding 0.5% and 1% of the weight of natural materials, respectively, and the antioxidant power of the beef jerky was measured.

In the experiments of electron donating ability, SOD-like activity, nitrite scavenging ability, and hydroxy radical scavenging activity, the control group with the chemical additive showed significantly higher antioxidant activity than the control group without the chemical additive. This study was to search for natural materials with antioxidant capacity while replacing chemical additives. The results showed that the 0.5% and 1% green tea groups showed significantly higher results than the jerky containing chemical additives. In nitrite scavenging activity, green tea 0.5%, 1%, persimmon leaf 1% showed significantly higher activity than the chemical additive group. Hydroxy peroxide scavenging activity was significantly higher in green tea 1% and hydroxy radiacl scavenging activity, green tea 1%, persimmon leaf 1%, mulberry 0.5%, 1%, bokbunja 0.5%, 1%. Taken together, the addition of green tea showed significantly higher antioxidant capacity than the control using chemical additives, suggesting that green tea is suitable as an additive among natural materials (Table 27).

Experimental group
Electron donating ability SOD-like activity nitrite
Scavenging power Hydroxy peroxide Scavenging Activity Hydroxy radical scavenging ability Control
No chemical additives 14.0 ± 0.3 ^{1) e2 )} 34.8 ± 2.4 ^b 47.5 ± 0.7 ⁱ 5.5 ± 5.7 ^b 32.6 ± 0.0 ^g Add chemical additive 25.6 ± 2.5 ^c 42.8 ± 0.4 ^a 52.0 ± 1.3 ^d 19.5 ± 4.8 ^b 43.5 ± 0.5 ^e
Treatment






green tea 0.5% 58.4 ± 3.2 ^b 22.8 ± 19.3 ^cd 57.2 ± 1.5 ^b 17.8 ± 4.1 ^b 42.8 ± 1.1 ^e One% 80.7 ± 0.4 ^a 18.8 ± 1.1 ^d 61.9 ± 2.3 ^a 63.4 ± 7.2 ^a 55.5 ± 0.2 ^a
Persimmon leaf 0.5% 11.6 ± 0.2 ^e 19.3 ± 0.1 ^d 51.2 ± 2.1 ^f 9.3 ± 7.0 ^b 40.0 ± 0.2 ^f One% 18.4 ± 0.6 ^d 32.9 ± 1.0 ^b 53.0 ± 0.5 ^c 7.0 ± 2.6 ^b 45.9 ± 0.2 ^d
Audi 0.5% 13.3 ± 1.0 ^e 29.7 ± 0.2 ^bc 49.8 ± 0.2 ^g 9.0 ± 2.0 ^b 51.6 ± 0.0 ^c One% 13.7 ± 0.8 ^e -14.2 ± 4.7 ^e 46.2 ± 0.7 ^j 8.7 ± 3.9 ^b 45.4 ± 0.2 ^d
Bokbunja 0.5% 7.0 ± 0.7 ^f 23.9 ± 4.0 ^cd 48.1 ± 4.0 ^h 8.4 ± 0.5 ^b 54.1 ± 0.2 ^b One% 10.4 ± 0.2 ^ef 36.7 ± 0.7 ^ab 51.5 ± 0.2 ^e 9.8 ± 3.1 ^b 51.6 ± 0.1 ^c 1) Mean ± SD, 2) Comparisons between different natural substances, which showed significant differences by Duncans multiple range test at a = 0.05, are represented by different letters.

Experimental Example  5: natural Functional material  Beef Jerky by Addition Ratio Antioxidant power

Among the natural materials, the antioxidant power of green tea was the highest, so we selected the material to be used as the natural antioxidant as green tea, and then, jerky was prepared in various ratios with other additives to determine the proper addition ratio of green tea (Table 1). 28). Green tea addition amount of the treatment is shown in Table 21.

In the case of beef jerky with the chemical additive added, the antioxidant activity was higher in all items that tested the antioxidant activity than the beef jerky without the chemical additive. The results of 10 treatments containing green tea powder, cochineal, and grape seed extract were found to show the same antioxidant activity as group 2 in electron donating ability, and group 8 and 9 in SOD-like activity. Appeared high. Hydroxy radical scavenging ability of group 1, group 2, group 3, group 4, group 8, group 9, and group 10 showed similar antioxidant capacity to that of the chemical additive group. In the nitrite scavenging and hydroxy peroxide scavenging experiments, all the treatments had lower antioxidant capacity than the group with the chemical additives, but in the nitrite scavenging experiments, the group 2, 3, 7, 8, 9, Group 10 was significantly higher, and hydroxy peroxide scavenging activity was significantly higher in Groups 2, 3, and 5. Taken together, these results showed that among group 10 and 3, which were properly formulated with green tea powder, cochineal, and grape seed extract, group 2 and group 3 had higher antioxidant capacity compared to the group without chemical additives, and showed similar antioxidant capacity as the group containing chemical additives. It is considered that these levels can replace chemical additives.

Experimental group
Electron donating ability SOD-like activity nitrite
Scavenging power hydroxy peroxide scavenging activity hydroxy radical scavenging activity
Control No chemical additives 2.7 ± 1.3 ^{1) e2 )} 11.2 ± 2.0 ^cde 45.1 ± 0.2 ^g 15.1 ± 0.3 ^de 31.4 ± 2.8 ^ab Add chemical additive 37.1 ± 0.1 ^a 16.5 ± 0.4 ^bc 55.7 ± 0.3 ^a 55.4 ± 0.5 ^a 34.6 ± 2.9 ^a



Treatment




One 20.3 ± 1.0 ^c 15.6 ± 2.1 ^bc 45.4 ± 0.3 ^fg 16.3 ± 1.6 ^d 34.0 ± 2.3 ^ab 2 38.8 ± 0.6 ^a 5.1 ± 1.9 ^efg 46.6 ± 0.2 ^de 25.0 ± 1.1 ^b 32.8 ± 1.1 ^ab 3 30.4 ± 1.0 ^b 17.2 ± 1.7 ^bc 47.2 ± 0.4 ^cd 20.5 ± 2.1 ^c 32.0 ± 1.6 ^ab 4 22.0 ± 0.8 ^c 12.1 ± 2.1 ^cd 38.5 ± 0.4 ^h 13.6 ± 1.6 ^de 29.1 ± 1.7 ^ab 5 23.4 ± 0.9 ^c 13.3 ± 3.0 ^cd 38.8 ± 0.5 ^h 20.5 ± 0.8 ^c 28.3 ± 2.1 ^b 6 23.4 ± 1.3 ^c -0.5 ± 2.4 ^g 39.2 ± 0.1 ^h 4.2 ± 1.4 ^de 28.1 ± 0.5 ^b 7 16.0 ± 0.8 ^d 2.5 ± 1.2 ^fg 46.2 ± 0.2 ^ef 14.1 ± 1.2 ^de 28.3 ± 1.6 ^b 8 15.4 ± 1.4 ^ed 25.5 ± 2.4 ^a 47.7 ± 0.6 ^c 12.5 ± 1.4 ^de 30.9 ± 1.8 ^ab 9 14.5 ± 1.2 ^ed 20.6 ± 1.0 ^ab 47.5 ± 0.1 ^cd 12.3 ± 1.2 ^e 29.6 ± 1.1 ^ab 10 20.4 ± 0.9 ^c 8.7 ± 2.2 ^efg 50.8 ± 0.5 ^b 15.1 ± 0.5 ^de 34.0 ± 1.1 ^ab 1) Mean ± SD, 2) Comparisons between different natural substances, which showed significant differences by Duncans multiple range test at a = 0.05, are represented by different letters.

Claims (10)

(a) pulverizing the non-preferred portion of the pork and then mixing the salt solution to produce salted meat;
(b) aging after adding any one or more natural additives selected from the group consisting of green tea extract, cochinel color, and grape seed extract to the salted meat prepared in step (a); And
(C) a method for producing beef jerky comprising the step of drying and cooling the salted meat prepared in step (b).
The method of claim 1, wherein the natural additive of step (b) is characterized in that the green tea extract.
The method of claim 2, wherein the green tea extract extracts green tea with ethanol.
The method of claim 1, wherein in the step (b) is aged at -2 ℃ ~ 5 ℃ for 12 to 48 hours.
The method of claim 1, wherein the step (c) using a hot air dryer (smoke house) in the set temperature 80 ℃ ~ 100 ℃ 2 to 3 hours after first drying, the second temperature at 4-20 ℃ in a constant temperature and humidity room Process for 3-5 hours cooling drying.
The method of claim 1, wherein the non-preferred portion of pork in step (a) is Fuji and sirloin.
The method of claim 1, wherein the beef jerky has a water content of 23.68% to 25.05%.
The method according to claim 1, wherein the salt solution comprises beef powder, garlic powder, sorbitol, ginger powder, sugar, onion powder, soy sauce, smoke flavor, green tea extract flavor and black pepper powder.
The method of claim 1, wherein the salt solution comprises beef powder, onion powder, sugar, corn starch, flour, yeast and refined salt.
The method of claim 1, wherein the salt solution comprises flour (gravity), sodium hydrogen carbonate, ammonium bicarbonate and refined salt.

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