KR20130061463A - Soy jerky and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to the preparation of beef jerky, according to the present invention by mixing the powder by mixing 20 ~ 38% soybean powder, 5 ~ 8.5% of barley, 5 ~ 8.5% glutinous rice, 30 ~ 35% gluten Doing; Adding yeast extract, meat flavor sauce, and sugar to the mixed powder; Alcohol 1.5 to 4.5%, remaining water to prepare a composition for beef jerky; Kneading for 20 to 60 minutes and low temperature aging for 20 to 40 minutes; Molding after heating for 30 to 60 minutes at a temperature of 90 to 110 degrees; And it provides a method for producing a beef jerky comprising the step of drying at room temperature for 1 to 5 days and the beef jerky produced thereby. The beef jerky prepared according to the present invention is not only excellent in taste and texture but also excellent in nutrition.

Description

Soybean jerky and its manufacturing method

The present invention relates to vegetable soybean meat that can replace meat, and more particularly, to a soybean beef jerky having a texture similar to meat and removing the fishy taste of soybeans, and a manufacturing method thereof.

As the consumption of meat increases with westernized eating habits, various problems arise. As a result, there is a growing interest in preventing alternative diseases, nutritional interests, and preference for environmentally friendly foods. Therefore, the development of new food materials and production technology for manufacturing meat substitutes is required.

These meat substitutes have been developed around soy protein. The soybean is a year-round grass of the dicotyledonous rosewood legume and has been used as an important protein source in the vegetarian diet of the Orient. Soy contains 20-45% of protein, 18-22% of fat, 22-29% of carbohydrates, and 4.5-5% of various minerals. Soy protein can be implemented in the form of meat in appearance, but there is a limit to the meat's unique texture, and the fishy taste of soybean has required new technology development.

Korean Patent No. 1021940 discloses a method of preparing a soy cutlet using an enzyme-treated tissue soybean protein. Specifically, (a) treating the tissue soy protein with a proteolytic enzyme to obtain a hydrolyzate; And (b) preparing soybean cutlet using the hydrolyzate of tissue soy protein of step (a), wherein the proteolytic enzyme of step (a) is protamex. Republic of Korea Patent No. 0350827 discloses a method of manufacturing a ham and sausage-type legume processed products made from beans as the main raw material. Specifically, the tissue soy protein hydration step of hydrating 51% by weight of tissue soy protein in water at 45 ° C for 12-14 hours, and the hydrated soy protein in a doomixer, rotate about 5 minutes at high speed to Homogeneously chopped raw material cutting step, 15% by weight of separated soy protein and 24% by weight of soybean oil relative to the total amount of raw materials, emulsified in soybean oil emulsified in a cutter, finely shredded into fibrous Tissue soy protein and emulsified soy protein, and 4% by weight of soy sauce, 1.6% by weight per white, 0.4% by weight of sodium L-glutamate, 2% by weight of glucose, meat flavor 20. 1730. 1V 1.6% by weight, meat Fragrance 20. 1656. CV / 2 0.4% by weight of an additive in a mixer and rotating for 10 minutes to prepare a mixture to mix the raw material and the additive, filling the casing in a vacuum stuffer (casing), Casing Prepared by the heat treatment step (cookig) 2 hours at 80 ℃ in the smoke house to fill the filling, the cooling step of storing the heat treated in the refrigerator after cooling with a cooling water, the packaging step to package the cooled and stored in the refrigerator (10 degrees C or less) and freezing storage (-18 degrees C or less) are disclosed.

Korean Patent No. 3950564 discloses a cutlet based on rice and a method of manufacturing the same. Specifically, the curds are made of rice, which is steamed with rice, mixed with various ingredients, and then the mixed dough is formed into a certain size, and the battering and the breadcrumbs are applied to the surface, followed by the step of fast freezing after low temperature aging. Through the manufacturing method, rice (white rice) 35-45% by weight, rice bread powder 35-45% by weight, mushrooms 2.0-4.0%, carrots 1.5-2.5%, onion 1.5-2.5%, soy protein 1.5-2.5% Disclosed is a technique for providing a cutlet composed mainly of rice, which is composed of%, soy protein 0.5-1.5% by weight, and battering material 8-12% by weight.

 However, although soy protein can be implemented in the form of meat in appearance, there is a limit to the meat-specific texture has been mainly used as a substitute for minced meat or minced meat. In addition, the unique fishy taste has been required to develop new manufacturing technology. On the other hand, the current form of soybeans is mainly limited to bulgogi, fry, hamburger patties and the like. Because of their limited shelf life, many of them are lost due to the large amount of raw materials that are discarded during the manufacturing process.

In this regard, the present inventors conducted a study of combining various vegetable materials and changing the manufacturing method to improve the appearance, taste, aroma and texture of the beef, and to improve the shelf life, and as a result, the present invention regarding the beef jerky was completed. Was done.

Accordingly, an object of the present invention is to provide a method for producing a beef jerky, which has no fishy taste and has excellent texture and a long shelf life.

In another aspect, the present invention is to provide a beef jerky prepared by the above production method and excellent in taste and nutrition.

According to the present invention in order to achieve the above object, by mixing a 20 to 38% soybean powder, 5 to 8.5% of barley, 5 to 8.5% glutinous rice, 30 to 35% gluten to prepare a mixed powder; Adding yeast extract, meat flavor sauce, and sugar to the mixed powder; Alcohol 1.5 to 4.5%, remaining water to prepare a composition for beef jerky; Kneading for 20 to 60 minutes and low temperature aging for 20 to 40 minutes; Molding after heating for 30 to 60 minutes at a temperature of 90 to 110 degrees; And it provides a method for producing the beef jerky comprising the step of drying at room temperature for 1 to 5 days.

At this time, the soybean powder is preferably used to grind after washing the soybean (大豆) 20 to 40 minutes at 110 ~ 150 degrees. After the drying step may further comprise the step of adding a variety of flavoring to the beef jerky. At this time, the seasoning additives may be used pepper kimchi, stalk or chungmirae extract. The yeast extract added to the mixed grain powder is preferably contained in a ratio of 1 to 2%, meat flavor sauce 0.1 to 0.3%, sugar 2 to 5%.

According to the present invention in order to achieve the above another object is provided by the above manufacturing method is provided with beef jerky excellent taste and texture.

The beef jerky prepared according to the present invention is not only excellent in taste and nutrition, but also excellent in texture, and can realize various flavors by adding various seasoning additives.

Hereinafter, the present invention will be described in detail.

According to one embodiment of the present invention by mixing a 20 to 38% soybean powder, 5 to 8.5% of the barley powder, 5 to 8.5% glutinous rice powder, 30 to 35% gluten to prepare a mixed powder; Adding yeast extract, meat flavor sauce, and sugar to the mixed powder; Alcohol 1.5 to 4.5%, remaining water to prepare a composition for beef jerky; Kneading for 20 to 60 minutes and low temperature aging for 20 to 40 minutes; Molding after heating for 30 to 60 minutes at a temperature of 90 to 110 degrees; And it provides a method for producing the beef jerky comprising the step of drying at room temperature for 1 to 5 days.

At this time, the soybean powder is preferably used to grind after washing the soybean (大豆) 20 to 40 minutes at 110 ~ 150 degrees. At this time, heating the beans for a long time is not preferable because the lipid of the beans is reduced. In addition, when the heating temperature is too high, the inside surface is burned because it is not ripe, so when crushing the beans it is not preferable because the fishy smell over time. In the present invention, it is characterized in that the beans are used after pulverizing for a predetermined period of time without using raw beans. If soybeans are called and crushed and used, the moisture content is increased and the texture is degraded.

In the present invention, 20 to 38% of soybean powder, 5 to 8.5% of barley powder, 5 to 8.5% of glutinous rice powder, and 30 to 35% mixed gluten are used. At this time, the components constituting the mixed grain powder and its blending ratio are also important. In the case of having the composition and blending ratio as described above it was possible to implement the best texture and taste. Yeast extract, meat sauce, and sugar are added to the mixed grains as additives. At this time, the yeast extract added to the mixed grain powder is preferably contained in a ratio of 1 ~ 2%, meat flavor sauce 0.1 ~ 0.3%, sugar 2 ~ 5%.

To prepare a beef jerky composition by mixing alcohol and water here. Add the spirit and water to knead for 20 to 60 minutes. If the dough time is less than 20 minutes, it is difficult to implement the texture of the meat, if it exceeds 60 minutes, the density is too high to have a texture like rice cake, it is necessary to adjust the dough time. The dough is aged at low temperature for 20-40 minutes. The aged dough is heated to a temperature of 90 ~ 110 degrees for 30 to 60 minutes and then molded into a jerky shape. The shaped beef jerky is then dried for 1-5 days at room temperature. Preferably, seasoned additives are added to give the dried jerky a variety of flavors. For such seasoning additives, seasonings such as sesame oil, sesame salt, sugar, salt and the like commonly used in beef jerky can be used. The present invention is characterized by imparting various flavors as well as nutrition to the beef jerky by using red pepper kimchi, stalk or blue rice extract in such seasoning additives. The pepper kimchi used at this time enriches the taste of the beef jerky. Pole is an evergreen plant that grows well in the shade and strong in the cold. It grows 1 to 2 meters in height and 3 to 6 millimeters in diameter. Spines-like cogs and hairs. Its strong alkalinity is cold and slightly sweet and refreshing. Sorrel is known to have the effect of lowering liver fever, releasing poison, stabilizing nerves, removing sputum and urine, treating inflammation and inhibiting cancer cells. The stalk leaves act as an antiseptic, so if you add food when storing it, you can store it for a long time. Cheongmirae is a vine plant distributed in mountains and mountains all over Korea. It has been known to have excellent anticancer activity and strong sterilizing ability to release heavy metals such as mercury. When the leaves or root extracts of such plants are added in the preparation of the beef jerky, it not only enriches the taste but also improves the nutritional ingredients so as to be a balanced food.

[Example]

Hereinafter, the present invention will be described in detail by way of the following examples and test examples, but the present invention is not limited to these examples.

Example  1: Preparation of Red Pepper Kimchi Beef Jerky

Soybean was heated at 110 degrees for 20 minutes and then ground to prepare a bean powder. Based on the weight of the soybean powder 30%, glutinous barley powder 6%, glutinous rice powder 6%, gluten 30% was mixed. To this, yeast extract 1%, meat flavor sauce powder 0.1%, sugar 3% was added. Soybean jerky composition was prepared by adding 4% alcohol and the balance of water. The dough was kneaded for 30 minutes, and the dough was low temperature matured for 40 minutes. The aged dough was heated to a temperature of 110 degrees for 60 minutes and then molded into beef jerky. It was dried for 5 days at room temperature to prepare beef jerky. The seasoning additives containing 5% pepper kimchi powder on the prepared beef jerky was applied to the beef jerky to prepare chili kimchi bean jerky.

Example  2: Preparation of Boiled Beef Jerky

Soybean was heated at 110 degrees for 20 minutes and then ground to prepare a bean powder. Based on the weight of the soybean powder 30%, glutinous barley powder 6%, glutinous rice powder 6%, gluten 30% was mixed. To this, yeast extract 1%, meat flavor sauce powder 0.1%, sugar 3% was added. Soybean jerky composition was prepared by adding 4% alcohol and the balance of water. The dough was kneaded for 30 minutes, and the dough was low temperature matured for 40 minutes. The aged dough was heated to a temperature of 110 degrees for 60 minutes and then molded into beef jerky. It was dried for 5 days at room temperature to prepare beef jerky. The marinated beef jerky was prepared by applying the seasoning additives containing 5% of the stalk extract to the prepared beef jerky to the beef jerky.

Example  3: Cheong Mirae  Preparation of Beef Jerky

Soybean was heated at 110 degrees for 20 minutes and then ground to prepare a bean powder. Based on the weight of the soybean powder 30%, glutinous barley powder 6%, glutinous rice powder 6%, gluten 30% was mixed. To this, yeast extract 1%, meat flavor sauce powder 0.1%, sugar 3% was added. Soybean jerky composition was prepared by adding 4% alcohol and the balance of water. The dough was kneaded for 30 minutes, and the dough was low temperature matured for 40 minutes. The aged dough was heated to a temperature of 110 degrees for 60 minutes and then molded into beef jerky. It was dried for 5 days at room temperature to prepare beef jerky. Cheongmirae beef jerky was prepared by applying the seasoning additives containing 5% of the extract from the jerky to the beef jerky.

Comparative example  1: Manufacture of Beef Jerky

Soybean powder was prepared by grinding dry soybeans. Based on the weight of the soybean powder 30%, glutinous barley powder 6%, glutinous rice powder 6%, gluten 30% was mixed. To this, yeast extract 1%, meat flavor sauce powder 0.1%, sugar 3% was added. Soybean jerky composition was prepared by adding 4% alcohol and the balance of water. The dough was kneaded for 30 minutes, and the dough was low temperature matured for 40 minutes. The aged dough was heated to a temperature of 110 degrees for 60 minutes and then molded into beef jerky. It was dried for 5 days at room temperature to prepare beef jerky.

Comparative example  2: Preparation of Beef Jerky

Soybean was heated at 110 degrees for 20 minutes and then ground to prepare a bean powder. Based on the weight of the soybean powder 40%, waxy barley powder 5%, glutinous rice powder 5%, gluten 30% was mixed. To this, yeast extract 1%, meat flavor sauce powder 0.1%, sugar 3% was added. Soybean jerky composition was prepared by adding 4% alcohol and the balance of water. The dough was kneaded for 30 minutes, and the dough was low temperature matured for 40 minutes. The aged dough was heated to a temperature of 110 degrees for 60 minutes and then molded into beef jerky. It was dried for 5 days at room temperature to prepare beef jerky.

Test Example  1: sensory evaluation test

After tasting the beef jerky prepared in Examples and Comparative Examples for 20 children and 20 adults, the sensory evaluation was made, and then the average value of the results is shown in Table 1 below. Taste, texture, and overall preference were evaluated for the items.

Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 flavor 4.3 4.1 4.3 3.0 3.0 Texture 4.2 4.2 4.3 4.0 4.0 Overall preference 4.3 4.2 4.4 3.6 3.5

 *Evaluation standard*

1: very bad, 2: bad, 3: medium, 4: good, 5: very good

In the case of Examples 1, 2, and 3 added with red pepper tuna, stalk, and blue rice extract as seasoning additives, it was confirmed that they were excellent in terms of taste, texture, and overall taste. In the case of Comparative Example 1 using soybean powder prepared using raw soybean without seasoning additives or Comparative Example 2 containing too much soybean powder, it was confirmed that the taste and overall preference were relatively poor.

Claims (8)

Preparing a powder by mixing 20 to 38% of soybean powder, 5 to 8.5% of barley, 5 to 8.5% of glutinous rice, and 30 to 35% of gluten; Adding yeast extract, meat flavor sauce, and sugar to the mixed powder; Alcohol 1.5 to 4.5%, remaining water to prepare a composition for beef jerky; Kneading for 20 to 60 minutes and low temperature aging for 20 to 40 minutes; Molding after heating for 30 to 60 minutes at a temperature of 90 to 110 degrees; And Method of producing soy beef jerky comprising the step of drying for 1 to 5 days at room temperature. The method of claim 1, wherein the soybean powder is pulverized after heating the washed soybean (大豆) at 110 to 150 degrees for 20 to 40 minutes. The method of claim 1, wherein after the drying step further comprises the step of applying the seasoning additives to the beef jerky. The method of claim 3, wherein the seasoning additive is a method for producing beef beef jerky, characterized in that it contains red pepper kimchi, stalk or blue rice extract. The method of claim 4, wherein the extract of the stalk or the stalk of blue rice is a extract of the leaves or the roots. According to claim 1, wherein the yeast extract is added to the mixed grain powder 1 ~ 2%, meat flavor sauce of 0.1 ~ 0.3%, sugar of beef jerky, characterized in that it comprises a ratio of 2 to 5% Manufacturing method. Preparing a powder by mixing 20 to 38% of soybean powder, 5 to 8.5% of barley, 5 to 8.5% of glutinous rice, and 30 to 35% of gluten; Adding yeast extract, meat flavor sauce, and sugar to the mixed powder; Alcohol 1.5 to 4.5%, remaining water to prepare a composition for beef jerky; Kneading for 20 to 60 minutes and low temperature aging for 20 to 40 minutes; Molding after heating for 30 to 60 minutes at a temperature of 90 to 110 degrees; And beef jerky prepared by the step of drying for 1 to 5 days at room temperature. According to claim 7, After the drying step soybean beef jerky prepared by the step of adding a seasoning additive comprising red pepper kimchi, stalk or cheonmirae extract.